Kelli's Smores Dip

 

Kelli brought this to my husband's 40th bday bbq.  It was so yummy!  

Mix in baking dish:

1 12 oz bag Hershey's Semi-Sweet chocolate chips

1 12 oz bag Nestles dark chocolate morsels, 53% cacao 

Place 1 bag mini marshmallows on top.

Bake in 450 degree oven for 10-12 minutes.  Check oven at 10 minutes to be sure marshmallows don't burn.  

Serve with graham crackers.  

Symona's Enchalada Sauce & Spanish Rice

Put about 4 1/2 cups of water onto stove in a medium sized pot.  Turn heat to high to boil water.  

De-seed the dried peppers.  In a another bigger frying pan, toast the peppers, letting each side get dark.  Flip to other side and repeat.  

3 Ancho Peppers

4 New Mexico Peppers

3 Chile de Arbol peppers

Put toasted peppers into a big bowl.  Pour hot water on top of peppers to re-hydrate.  Should be about 4 cups of water poured into big bowl.  Let sit for 20ish minutes.  

In the same bigger frying pan that you used to cook the peppers, saute 1 medium onion in a few TBSP of vegetable oil.  After a few minutes of cooking the onion, add a few cloves of garlic.  Don't add the garlic too early or else it will burn.  Saute together until onions are translucent and cooked.  

Put the cooked onions and garlic into large blender.  Add the rehydrated peppers and 4 cups of hot water the peppers were re-hydrating in.  

Add 1 tsp salt

Add 1 cap full of distilled vinegar

Blend mixture for a minute or two to get enchilada sauce.  

*to make Spanish rice, use 3 parts chicken broth and 1 part enchilada sauce.  For example, 1 1/2 C chicken broth, 1/2 c enchilada sauce, then add the 1 cup rice and cook 20 minutes.   

Green Chili Chicken Enchiladas

 

CREAMY GREEN CHILE CHICKEN ENCHILADAS

YIELD:  6 SERVINGS

 

PREP TIME:  25 MINUTES

 

COOK TIME:  35 MINUTES

TOTAL TIME:  1 HOUR

INGREDIENTS

FILLING:

•  3 cups cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)
•  2 cans (4-ounces each) green chiles, lightly drained (see note)
•  1 package (8 ounces) cream cheese, light or 
• regular, softened and cubed
•  1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
•  1/2 cup chopped fresh cilantro
•  1 tablespoon fresh lime juice

SAUCE:

•  2 tablespoons butter
•  1/2 cup chopped onion (about 1/2 medium onion)
•  2 tablespoons flour
•  1/3 cup low-sodium chicken broth
•  1/4 cup milk
•  1/4 teaspoon salt
•  1/4 teaspoon pepper
• 1 cup (8 ounces) green chile enchilada sauce (or salsa verde) - homemade version here
•  1/2 cup sour cream, light or regular

ASSEMBLY:

•  8 ounces (about 2 cups) Monterey jack cheese, shredded
•  8 medium (soft taco size) flour or corn tortillas
•  Handful of chopped fresh cilantro for garnish

• INSTRUCTIONS

  1. Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
  2. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.
  3. For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
  4. Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.
  5. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 8 enchiladas for this recipe; the exact number will depend on the size of tortillas).
  6. Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

  NOTES

  Green Chiles: you can sub out the green chiles completely and use storebought or homemade green enchilada sauce or salsa verde. Use about 2/3 to 3/4 cup of sauce in place of the green chiles in the filling. 

  Sauce: I wouldn't classify these enchiladas as being overly saucy (because I'm ethically opposed to soggy tortillas); if you like things on the saucier side, consider doubling the sauce. 

  Make Ahead: follow the recipe instructions, letting the sauce cool to warm room temperature before proceeding with filling the enchiladas. Assemble the enchiladas as directed in the recipe with the cooled sauce. Cover the baking pan with plastic wrap and refrigerate for 8-12 hours before baking. Bake according to the recipe, adding an additional 5-10 minutes if needed since the enchiladas were refrigerated. Alternately, after assembling, the baking pan can be covered with a double layer of foil and put in a jumbo-sized resealable bag and frozen for up to two months. Bake from frozen by decreasing the baking temperature to 350 degrees F and baking the enchiladas covered for 1 1/2 hours. Uncover and bake an additional 30 minutes to 1 hour until the dish is hot and bubbly.

  
  

  Photo and recipe source: Mel's Kitchen Cafe

Allison R.'s Applesauce Oat Muffins With Raisins

 

Thanks Mel's kitchen cafe! 

HEALTHY APPLESAUCE OAT MUFFINS

YIELD:  12 MUFFINS

 

PREP TIME:  15 MINUTES

 

COOK TIME:  20 MINUTES

TOTAL TIME:  35 MINUTES

INGREDIENTS

•  1 cup (3.75 ounces) rolled/old-fashioned oats
•  1 cup (8 ounces) unsweetened applesauce
•  1/2 cup milk
•  1 large egg
•  1 teaspoon vanilla
•  4 tablespoons butter or coconut oil, melted
•  1/3 cup (2.5 ounces) sugar
•  3/4 cup (3.75 ounces) whole wheat flour
•  1 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 teaspoon cinnamon
•  1/4 teaspoon salt
•  1/2 cup dried cranberries or raisins, optional

• INSTRUCTIONS

  1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
  2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
  4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
  5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

     NOTES

     Freezable: I always double this recipe because they freeze so well!

     
     

     Recipe and Photo Source: Mel's Kitchen Cafe
     

     
     

Allison R.'s Banana Blueberry Muffins

Mel's Kitchen cafe for the win!  

INGREDIENTS

•  1/4 cup (4 tablespoons) butter, room temperature
•  1/4 cup plain yogurt
•  1/3 cup granulated sugar
•  1/3 cup packed light brown sugar
•  2 large eggs
•  1 3/4 cups whole wheat flour
•  1/4 cups quick or regular oats
•  1 teaspoon baking soda
•  1/2 teaspoon salt
•  2 ripe bananas, lightly mashed
•  1/3 cup milk
•  1 teaspoon vanilla extract
•  1 cup frozen blueberries
•  2 teaspoons flour

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside.
2. In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a blender or food processor, process the oats until they are finely ground. Add the wheat flour, baking soda and salt and pulse one or two times until the dry ingredients are lightly combined. Pour the dry mixture into the wet mixture and mix until just combined. Mix in the lightly mashed bananas. Stir in the milk and vanilla. Toss the blueberries with the 2 teaspoons flour and then gently 
3. fold them into the muffin batter. Divide the batter evenly among the 12 muffin cups.
4. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time). Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.

5. NOTES

   Wheat Germ: you can sub the equivalent amount of wheat germ for the oats, if you like. 

   Flour: also, I prefer white whole wheat to red whole wheat due to its lightness, but either kind of whole wheat flour can be used here.

   
   

   
   

   Recipe and Photo Source: Mel's Kitchen Cafe

   
   

Symona's Refried Beans

 

1.5 lbs pinto beans sorted and rinsed (you may find rocks)

about 5 cups water

about 5 cups chicken stock

1 thick slice onion (1/2 white onion)

2-3 cloves garlic, minced

1 TBSP chili powder

1.5 tsp salt

1 tsp cumin

1/2 tsp paprika

black pepper to taste

Cook in crock pot on high 6-8 hours adding water if needed.  Mash with potato masher or puree with immersion blender for smooth, lump-free beans.  Remove onion before mashing for a more subtle onion flavor.  Add cheddar cheese on top, let melt before serving.  

Symona's Salsa

1 can diced tomatoes

1 can Rotel (mild)

Roma tomatoes, chopped (added 1 or so to the tomatoes above, can also use instead of diced tomatoes)

1 bunch cilantro, chopped

1 medium onion, chopped

1-2 limes to taste (I used 2 last time)

minced garlic, 1-2 tsp (I used about 1 last time)

salt, 1 tsp

pepper, about 1/2-3/4 tsp

cumin, about 1 tsp

1 jalapeño, diced

Chop and mix!  Super delicious!