Sunday, January 30, 2011

Enchilada's

You will need a microwaveable/oven safe dish (example: pampered chef dish)

In a small bowl mix cream cheese, and cilantro leaves. Warm that up a little in the microwave so that it can spread easily. In a separate bowl put a little enchilada sauce in the bottom of a casserole dish. Put enchilada sauce just enough to cover the bottom. Then use corn tortilla. Dip the tortilla in the bowl so that both sides are covered in sauce. Put them in dish. Then one small layer of the cream cheese mixture then put shredded chicken on top of that w/a little bit of shredded cheese. REPEAT twice (or more for thickness, but you will need more ingredients)
Finish with chicken and a little bit of shredded cheese sprinkled on top!
then place in microwave (12-15 min)or oven 400 (20-25).

Thursday, January 20, 2011

Pear Dessert

Cut two pears in half and leave the stem intact. Remove core and seeds with a melon baller.

Place the fruit in a small baking dish and brush with a mixture of 1 Tbs. maple syrup, 1/8 tsp cinnamon, and a dash of nutmeg.

Bake, uncovered, at 375' for 30 minutes or until softened. Fill core with 1 Tbs Greek yogurt (or to keep dairy free leave it un-topped) and top with cinnamon. Serves 4

Mini Turtles

Line 2 cookie sheets with parchment paper. Arrange 75 pecans into 25 small piles of 3 nuts each.

Microwave 1 1/2 cups (about 40) soft caramels and 2 Tbs. whipping cream stirring every 20 seconds, until melted and smooth.

Drop a heaping tsp. of the melted caramel onto the center of each pecan pile. Reheat the caramel if it becomes too thick.

Place 1/2 cup chocolate chips in a small microwave-safe bowl and heat for 30-45 seconds, stirring once. Transfer melted chocolate into resealable bag.

Snip off a small corner from the bag with melted chocolate and squeeze a dollop on top of the caramel. Top the chocolate with assorted sprinkles (any holiday) and refrigerate until set, about 30 minutes. Makes 25 turtles.

Sunday, January 2, 2011

Wendy's Chili

2 lbs ground beef
1 12-oz can tomato paste
2 29-oz cans tomato sauce
1 29-oz can kidney beans (with liquid)
1 29-oz can pinto beans (with liquid)
1 c diced onion (1 medium onion)
1/2 c diced green chili (2 chilies)
1/4 c diced celery (1 stalk)
3 medium tomatoes, chopped
2 tsp. cumin powder
3 tbs. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
2 cups water

1 - Brown the ground beef in a skillet over medium heat; drain of the fat.
2 - Using a fork, crumble the cooked beef into pea-size pieces.
3 - In a large pot, combine the beef, plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours. Makes 12 servings.