Homemade Enchilada Sauce

Due to my bountiful basket a couple weeks ago, I had a drawer full of green peppers that I didn't know what to do with. I tried this recipe and it is super tasty! I made three batches and froze the leftovers for a quick dinner another night.

1 c. chopped green chili peppers
3 c. tomato juice (I didn't have any so I used 1 8oz can tomato sauce, 1 c. water and 1 diced tomato)
1 med. sized onion, diced
1 tsp. ground oregano
1 tsp. ground cumin
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. dried cilantro

Saute peppers, onions and spices until softened. Add tomato and simmer 15 minutes. Wait till mixture cools a little then pour it into a blender and blend until as smooth as you like. When cooling in the refrigerator do not cover.

Variations: Can add jalapenos or red chili powder for more heat.

This makes a quick dinner. Add a thin layer on the bottom of a 9x13 pan.  Then just simmer the sauce with some shredded chicken, add some cheese in a tortilla and roll up. Continue till the pan is full, smother the top with more sauce and a generous amount of cheese. Cook at 350 for 30 minutes to heat through and melt the cheese. Mmmm.

Cake Mix Cookies

1 cake box of any kind of cake mix (I used funfetti)

2 eggs

1/3 c. oil

Frosting

Preheat oven to 375 degrees. Combine cake mix, eggs and oil. Mix until thoroughly moistened. Shape into balls and place on ungreased cookie sheet. Bake 6-8 minutes. Cool 1 minute and remove from cookie sheet. Frost cookies after cooling. 

*The frosting I used (you can use any kind):

Buttercream Frosting:

1/4 c. melted butter (makes it runny) 

2 c. powdered sugar

2-3 tbsp. milk

1 tsp. vanilla

1/8 tsp. almond extract (optional)

Food coloring

Mix everything together. Add more powdered sugar to make thicker, or more milk to make thinner.

Chocolate Chip Meringue Cookies

D.e.l.i.c.i.o.u.s.

2 egg whites
3/4 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1/8 tsp. cream of tartar
1 c. chocolate chips

Add cream of tartar to egg whites and beat (use electric mixer-like a kitchen aid or bosch) until stiff. Add sugar and salt, a little at a time, until mixture is very stiff. Fold in vanilla and chocolate chips. Drop by teaspoonfuls, about 2 inches apart, on foil covered cookie sheet. Bake at 300 degrees for 20 to 30 minutes, depending on how dry you like them. If you like them more gooey, cook them less. (Ps. they are really good dry). 1 batch makes about 2 dozen.

Mud Puddles

Original Version:

2 cups flour

1/2 teaspoon baking soda

3/4 cup brown sugar

3/4 cup sugar

2 eggs

2 sticks softened butter

2 teaspoon vanilla

1 cup chocolate chips

Small Reece's Peanut Butter cups

Combine flour and soda then set aside. Blend sugar and butter. Mix to a grainy paste. Add eggs and vanilla and beat on medium speed until light and fluffy. Add flour mixture and chocolate chips. Blend until combined well. Grease mini muffin tins. Fill 1/2 full with dough. Bake at 350* for 8-10 minutes. Add Peanut Butter cups immediately after baking. Run a knife around the edge and let cool for a few minutes. Then let them completely cool on a cookie sheet. (Makes 90-100)

Easy Version:

Nestle Toll House Refrigerated Cookie Dough

1 pkg small Reece's Peanut Butter Cups

Spray a mini Muffin tin pan REALLY GOOD. Scoop a spoon full of dough into each spot. (Don't compact it down. Don't let it overflow the top of the pan.) Cook at 375* for 6-10 min. Until it looks golden brown and not doughy in the middle. Let cool in pan maybe 5 min. Then push a Peanut Butter Cup in the center of each. Cool just a little bit longer then use a butter knife to break away the edges from the pan and pop out. These are the best on the 2nd day. I hope this makes sense. They are super YUMMY!

Buttermilk Syrup

2 cubes butter

1 ½ cups sugar

1 cup buttermilk

(I use the powdered buttermilk. 4 Tbsp. powder with 1 cup water)

1 tsp. baking soda

1 tsp. vanilla

Combine first 3 ingredients in saucepan until boiling. Take off heat and add baking soda and vanilla. Serve with your favorite breakfast, and enjoy.

Honey Puff German Pancakes

2 Tbsp. butter

6 eggs

½ pkg. cream cheese

1 cup milk

3 Tbsp. honey

1 cup flour

½ tsp. salt

½ tsp. baking powder

Preheat oven to 400*. Place butter in 9x13 baking dish and place in oven until butter sizzles. (You can just spray pan really good with Pam instead of doing this) Place remaining ingredients into a blender and blend until smooth. Remove pan from oven and immediately pour batter into it. Bake until puffed and dark golden brown, about 20 to 25 minutes. Serve warm with desired toppings. Fruit, powdered sugar, jam, whipping cream, and your favorite syrup.(I usually double this and put it in two 9x13’s I still have to mix it one at a time because they won't fit my blender at the same time.)

Poppy Seed Chicken Over Rice

3 Chicken Breasts boiled and shredded (I use one bottle of my canned chicken Super Easy)

1 cup Sour Cream

1 can of Cream of Chicken Soup

Mix above ing. together and put in casserole dish.

1 1/2 cup Crushed Ritz Crackers

1 tbs. PoppySeed

1 cube of Butter

Mix above ing. together & sprinkle on top. Bake @ 350* for 30 min.

Serve over rice. My family gobbles this up!

Bowtie Festival

Combine the following in a slow cooker:

6 skinless, boneless chicken breast

1 jar four cheese alfredo sauce

1 can cream of chicken soup

1 can chicken broth

1 pkg. Real Bacon Pieces

1 pkg. fresh sliced mushrooms (opt.)

1/2 pkg. of dry Italian Dressing Mix

1 cup swiss cheese, cubed

1/4 stick of butter, melted

Salt and pepper

Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta.

Bacon Pasta Salad

1 pkg. uncooked pasta (12 oz)

10 slices cooked and crumbled bacon

1 c. mayo

1 pkg. dry ranch dressing mix

¼ tsp. garlic powder

½ tsp. garlic pepper

½ c. milk, or as needed

1 large tomato, chopped

1 can sliced black olives

1 c. shredded cheddar cheese

Bring a large pot of lightly salted water to a boil. Stir in pasta and cook until al dente: drain. In a large bowl, mix mayo, dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place pasta, bacon tomato, olives, and cheese in bowl and toss to coat with dressing. Cover and chill at least one hour. Toss with additional milk if salad seems dry. ( I use 16 oz. of pasta and 1 lb. of bacon and just add a little extra milk.) LOVE IT!