Chocolate Oatmeal No Bake Cookies

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Chicken Enchiladas with Red Chile Sauce

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 medim cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large beefsteak tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper
Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Cashew Chicken

Ingredients:

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

1 ½ c fresh broccoli, chopped

1 c mushrooms, sliced

1 c red pepper, chopped

1/2 cup all purpose flour
1 tsp black pepper
2 Tbsp canola oil
1/2 cup soy sauce
4 Tbsp rice wine vinegar
4 Tbsp ketchup
2 Tbsp brown sugar
2 garlic clove, minced
1 tsp grated fresh ginger
1/2 tsp red pepper flakes
1 cup cashews

Directions:
 

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
Remove Chicken, set aside.

Add veggies to skillet and stir fry until tender.

Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl.

Add chicken to skillet with veggies and pour sauce over all. Cook on LOW several minutes until heated through. Add cashews and stir.

Serve over rice.

Makes 4-6 servings.

adapted from http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html

Cheesy Pesto Bread

Ingredients

• 1 sourdough loaf of bread
• 1/2 cup basil pesto found near dairy
• 1 cup mozerella cheese grated
• 1/2 cup Parmesan grated
• 1 tsp italian seasoning

Instructions

1. Preheat oven to 400 degrees.
2. Slice bread vertically and then again horizontally so that you have one inch squares.
3. Spread basil in between the sliced bread.
4. Combine cheese and seasoning in a medium sized bowl. Place cheese in between each slice.
5. Cover bread with foil and bake on a lined sheet for 8-10 minutes.

Recipe Found @ http://www.iheartnaptime.net/cheesy-pesto-bread/

Frosted "Cake" Cookies: Soft Lofthouse Style

Ingredients:

6 cups flour, divided       

1 teaspoon baking soda

1 teaspoon baking powder

1 cup butter, at room temperature

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

1 1/2 cups light sour cream

For the Frosting:

1 cup butter, at room temperature

1 teaspoon vanilla extract

4 cups powdered sugar

6 tablespoons heavy cream

Several drops food coloring

Sprinkles

Directions:

In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). 

Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.

Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Source: http://sweetpeaskitchen.com/2011/05/soft-lofthouse-style-frosted-cookies/

Asian Chicken

1 cup pineapple juice

1/2 cup packed brown sugar

1/3 cup light soy sauce

2 pounds chicken breast tenderloins.

Cook in crock pot on low 6-8 hrs and they should just fall apart.

This is so good served with Veggie Fried Rice.

Twice Baked Potatoes

Heat oven to 350.
Clean 6-10 red or golden potatoes.
Dry potatoes and rub with olive oil and salt.
Bake for 30-40 min. Checking tenderness with a fork.
Let cool.

Cut an oval shape in the top of the potatoes and dig out the filling; place in a mixer bowl.
Repeat with all potatoes.
Add 1/2 c melted butter
Salt
Pepper
Garlic powder or 1 clove minced
Beat on high speed until potatoes are fulffy.
If potatoes are still dense add small amounts of milk mixing after each addition.

Mix in
Bacon, cooked and crumbled
Green Onions, sliced

Add filling back to potato skins top with shredded cheese of your choice and return to a 350 for 15-20 min.