Thursday, January 22, 2015

Salsa Verde Chicken Enchiladas

De-boned meat from 1 rotisserie chicken, coarsely chopped
2 cups plain yogurt
1 cup heavy cream
18 corn tortillas
1 jar Salsa Verde
6 ounces chopped green chilis
1 cup shredded Monterey Jack cheese


1. In medium bowl, combine yogurt and cream.
2. In medium cakepan/casserole dish, layer 6 tortillas, half of salsa, half of chicken, half of chilis, 1/3 of cheese. Repeat.
3. Cover with last 6 tortillas and remaining cheese.
4. Bake at 375 for 20 minutes.

Sunday, January 18, 2015

Irish Potato Casserole

8 large russet potatoes
1 small brown onion
1/2 cup melted butter
1/2 cup heavy whipping cream
1/2 cup half and half
garlic salt
pepper
paprika

1. Boil potatoes for about 10 minutes. Drain, peel skins off potatoes.
2. Let potatoes cool in fridge. Finely chop onion, dividing into 4 equal parts.
3. Heat oven to 350. Spray casserole dish with Pam.
4. Grate 2 potatoes, spread evenly in bottom of casserole dish. Sprinkle with onion, garlic salt, and pepper. Repeat until all potatoes and onion are used.
5. Pour butter, whipping cream and half and half over casserole.
6. Sprinkle with paprika.
7. Bake for 30 minutes.

**One alteration I like is to saute the onions before putting them.

Thursday, January 1, 2015

Bailey's Pistachio Fudge

1 14 oz can sweetened condensed milk
1/2 cup Baileys Irish Cream
36 oz white chocolate chips
1/2 cup chopped raw pistachios

1. Use aluminum foil to line 9x9 pan.
2. In a medium saucepan over low heat. Combine milk, Irish cream and chocolate chips. Continuously stir until chocolate is completely melted.
3. Remove from heat. Add pistachios and stir to combine.
4. Pour mixture into lined pan and allow to cool. Remove and cut into bites.

Friday, October 31, 2014

Applesauce - Crockpot

10 apples (I use various types)
grated lemon peel
1 cinnamon stick
3 tablespoons brown sugar

1. Core and peel apples.
2. Combine all ingredients in crockpot.
3. Cook on low 6 hours.
4. Remove cinnamon stick. Use immersion blender to blend to desired consistency.

Monday, October 20, 2014

Heath Bar Brownies

1 box German chocolate cake mix
1 can evaporated milk
1 bag caramels
3/4 cup melted butter
1 bag milk chocolate chips
1 bag Heather toffee bits


1. Preheat oven to 350, spray bottom of brownie pan.
2. In medium bowl mix together cake mix, melted butter and 1/3 cup evaporated milk. Pour half cake mix into greased brownie pan.
3. Bake for 6 minutes. While that is cooking, melt together caramels and rest of evaporated milk.
4. Remove cake from oven, sprinkle half bag of heath bits on it. Cover with Caramel mixture. Sprinkle with half bag of chocolate chips. Cover with remaining cake mix, followed by remaining heath bits and chocolate chips.
5. Bake for 20 minutes.

Sunday, October 12, 2014

Cherry Pie Filling

6 cups pitted fresh cherries
1/2 cup water
2 tablespoons lemon juice
2/3 cup sugar
4 tablespoons cornstarch
1/2 teaspoon vanilla extract

1. In medium saucepan combine cherries, water lemon juice, sugar and cornstarch. Bring to a boil over medium heat.
2. Reduce heat to low and simmer for 10 minutes, stirring frequently.
3. Add vanilla extract, stir to combine.

Guacamole

3 avocados
1/3 cup chopped red onion
1/2 cup chopped cilantro
1/3 cup chopped jalapeƱo
1.5 tablespoons lemon juice
1/2 teaspoon lime juice


1. In medium fixing bowl, smash avocados with a fork, leaving semi chunky.
2. Add remaining ingredients and mix to combine.