Oatmeal Bread

Have I mentioned how much I love homemade bread? LOVE IT! And this particular recipe is AWESOME. This makes the best toast, especially with homemade plum jam. But really, nothing beats a fresh piece of bread right out of the oven....nothing. 

I know some people can be a little intimidated by making bread...especially without a bread-machine. But if you can follow pre-school age directions, you're going to be just fine, I promise. And look, you don't even necessarily need bread pans. So, stop being a baby and try it. This is a perfect recipe to begin with. Good luck! And enjoy!

{OATMEAL BREAD}

1 c. oats
2 c. water
2/3 c. brown sugar, heaping & firmly packed
2 pkgs. yeast
1/3 c. warm water
Pinch of sugar
2 tsp. salt
5 c. flour
3 T. oil

Boil 2 cups of water and pour over oats in a large mixing bowl. Allow to sit and cool for a couple minutes. Activate yeast by dissolving it in 1/3 cup warm water. Sprinkle the top of the yeast with a pinch of sugar and let it rise for 5 minutes. Add brown sugar and oil to oats. Stir in activated yeast.  Add salt and flour. Knead by hand, until it forms a soft dough ball (just like a baby's bottom). Leave dough in same bowl, cover with a towel and let rise for 1 hour. Divide dough and form into 2 loaves. Grease pans (either casserole dishes or bread pans) and sprinkle the bottom of the pans with oats. Place loaves into pans. Let dough rise again for about 45 minutes. Bake at 350° for 35 minutes. Butter tops when cooked.

Garden Fresh Breakfast Casserole

Let's be honest, my favorite breakfasts are things like Stuffed French Toast, which are loaded with sugar and end up putting me in a sugar coma an hour later. But they just taste so good! 

With that said, this FRESH breakfast was so delicious and I felt great afterward! Plus, it's one of those nice recipes that lets you put it together the night before and then you get to just throw it in the oven the next morning. I realize you about need to buy your own chicken in order to fund the egg portion of this recipe. But this makes a TON! So, if you are making it for a small family, consider cutting it in half.

Enjoy!

{GARDEN FRESH BREAKFAST CASSEROLE}

1 c. buttermilk

1/2 c. onion, chopped very finely

1 1/2 c. Monterrey Jack cheese, shredded

1 c. cottage cheese

1 c. fresh spinach, chopped

1 c. tomatoes, chopped

1/2 c. butter, melted

18 eggs, beaten

Mix all ingredients together, pour into a greased 9x13 baking pan. Cover; refrigerate overnight. Bake at 350 degrees for 1 hour. Serves 8-10.

Patriotic Flag Cake

Ok, I'm a little disappointed in this one. The idea is AWESOME! But I learned a few things that I'd definitely do differently next time (if that time really ever comes). I got this idea from a local TV show. Click  here for a video demonstration. However, THEY got the idea from one of my new favorite sites. It's done by a 17-year-old girl and she is TALENTED! Be sure to check out her site too.

But if you go to those sites, please don't come back to mine and laugh. This was definitely a first for me. But like I said, the idea is just so intriguing. I really think you should try it! And let me know how it goes.

THINGS I'D DO DIFFERENTLY "NEXT" TIME:

-I'd use a homemade cake recipe, instead of a cake-mix. The cake mix was too crumbly. And the layers split a little bit, making it a little less than presentable. I think the homemade variety would be a more dense cake and hold together better.

-I'd use paste food coloring instead of liquid. You'd be able to get a darker color, instead of the "patriotic pastels" I came up with.

-Cut the cake layer while laying it flat on the counter. Or invest in a cake-leveler. Otherwise, you'll end up with a lop-sided cake that looks like it belongs in Alice in Wonderland.

-My talented cousin, had an idea for decorating the cake. She suggested using star shaped cookie cutters. Put some food coloring onto a plate. Dip the cutters into the food coloring and gently place on top of cake to leave a color star. You can make a beautiful pattern of colored stars all over the cake. 

-And finally, next time, I'd definitely make my husband clean up the kitchen, afterward. JUST KIDDING. But seriously, look at the mess I made.

ASSEMBLY DIRECTIONS:

1. Bake 3 cake layers, in 9-inch cake pans. So you'll need 2 recipes of cake (or 2 boxes, if you decide to cheat, like I did). Color one layer red, one blue, and leave one white. You'll have one extra layer. I decided to bake an extra white layer, which I was glad, because I messed up the first one!

2. Let the layers cool and then put in the freezer for a couple hours. It will make it MUCH easier to work with.

3. While they're in the freezer, it would be a good time to prepare the icing. This is my favorite icing recipe. I did one and a half of this recipe.

My Favorite Buttercream Frosting Recipe:

3 ¾ c. powdered sugar
¼ tsp. salt
¼ c. milk
1 tsp. vanilla
1/3 c. butter

Combine all ingredients in mixing bow. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.

4.  Slice the white and red layers in half, so now, in theory you have 2 layers of each.

5. Lay the white layer on your cake plate and frost the top of it. Lay a red layer on top of the white and frost the top of it.

6. Next find a bowl about 5" in diameter and cut the center out of the blue layer. Reserve the outter ring and lay it on top of the red layer. Frost the inside circle of the blue ring.

7. Now, use the same small bowl to remove the centers of the remaining white and red layers. Place the small, white circle INSIDE the blue ring and frost the top. 

8. Put the small red circle on top of the white, inside the blue ring. You'll need to work with it to make it level with the blue ring. 

9. Frost entire cake.

Banana Sheet Cake with Cream Cheese Frosting

Why hello banana sheet cake with cream cheese frosting and sprinkles on top. I think I'd like to eat you. Oh wait, that's right. I already did. And it was GOOOOD!!

The other night I had a BBQ with some of my all-time favorite people...my mom's family. And this is what I decided to bring for dessert. Of course, they're my aunts and uncles, so they have to be nice. But they said they really liked it. I know I loved it! And I'm pretty sure my husband did to, because he sure did hurry out of there without offering to send the left-overs home with anyone else. But, I didn't complain. 

You're going to love this cake. The sour cream makes it so moist. Oh man. I think I might need to make another batch. But just a warning, this makes a TON! Enjoy!

{BANANA SHEET CAKE WITH CREAM CHEESE FROSTING}

1/2 c. butter, melted

1 1/2 c. sugar

2 eggs

1 c. sour cream

1 tsp. vanilla

3 bananas, mashed

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

Beat butter, sugar and eggs. Add sour cream, vanilla and bananas. Mix well. In a separate bowl, mix dry ingredients and then incorporate into the banana mixture. Spread batter into a greased and floured sheet pan (yes, I'm talking about your big cookie sheet). Bake at 300 degrees for 25-30 minutes.

Cream Cheese Frosting

6 oz. cream cheese, softened

1/2 tsp. vanilla

1/3 c. soft butter

3 c. powdered sugar

Beat all frosting ingredients together until you have creamy, dreamy frosting. 

Wait for the cake to cool completely and then spread frosting on top. And then of course you need to finish it with little chocolate sprinkles. The cake is better if you keep it cool.

Bruschetta Salad

So, I didn't actually TASTE this salad, because I wasn't feel so hot after I made it. But it smelled wonderful and it looked beautiful with all the colorful, fresh veggies in it. And I heard it tasted pretty good too. And if you like bruschetta as an appetizer, you'll love it as a salad. Let me know if you try it. Enjoy!

{BRUSCHETTA SALAD}

1 small loaf crusty Italian bread, cubed

1 clove garlic, minced

1 c. tomatoes, chopped

1 c. cucumber, chopped

1 c. red onion, chopped

2 c. fresh basil, chopped

2 T. fresh thyme, chopped

1/4 c. olive oil

2 T. balsamic vinegar

Spread the bread cubes on a baking sheet and bake at 300 degrees for 5 minutes, just until dry and a bit crispy. Allow to cool as you prepare the veggies. Then mix all the ingredients together and toss with dressing right before serving.

How to pick and cut the PERFECT watermelon

Ok, this was TOP SECRET information that was very hard to negotiate away from the smartest man in the world, my big brother, Sam. I had to say that because he really didn't want to share his watermelon knowledge. He's worried that if I share this information, then all the "good" watermelons will be gone. But I assured him that the odds of all 10 of my readers shopping at the same store he does, would be very slim (just kidding, I hope I have more than 10 readers). But with that said, if you happen to be shopping for watermelons out of the same bin as my brother, please give him first pick. Mmkay?

Whenver we have family parties, Sam is always assigned to bring the watermelon. This is because he was taught by our grandmother the art of picking the perfect melon, years ago. And trust me, it works every time.

So the secret is that watermelons have "birthmarks" where they sit on the ground as they grow. Have you ever noticed the white - yellow round mark on the melon? That's what I'm talking about. A white mark means it's not quite ripe. A yellow mark means it's too ripe. So, you want to pick the one that's just barely off-white, a creamy color. Forget about pounding them to find the perfect sound, or pricking a little mark with your fingernail and smelling it. This is the sure way to a perfect melon, every time, without fail.

Thank you Sam!

Now, this is how you cut a watermelon. This will make your life so much easier.

1. Cut the melon in half and start with one side face down on the cutting board.

2. Next slice the top off just until pink shows and there's no more green or white showing.

3. Now, start slicing the sides off in a circular motion. Just think about cutting all the green and white off and that will make more sense.

4. Continue until your melon is completely bald (kind of like my poor little son, when I tried giving him his first buzz cut this summer...poor kid).

5. Then slice the melon into a grid and be sure to cut slices width-wise, like this, as well. (By the way, these are the BEST knives in the world...I'm just saying.)

6. ENJOY!!!

Piña Colada

Virgin, that is. If you prefer a little "zip" to it, by all means add your own. I don't prefer it...and I know my toddler doesn't prefer it either. So we will pass. But this was SO very good. But then again I'm a sucker for anything tropical. It's a perfect summer refresher and I can only imagine how much better it would taste while lying by a pool. If you try that, PLEASE tell me how wonderful it was, so I can be jealous. I'm in the stage where pool visiting isn't so much about lounging as it is about chasing the floating alligator and balancing water wings. So, the next time I drink this Piña colada, it will most likely be after 8:30pm, when the house is quiet. But whenever you decide to drink this, just be sure to ENJOY!

{PINA COLADA}

2 c. canned pineapple juice

2 c. milk

1/3 c. sugar

3/4 tsp. coconut flavoring

2 drops yellow food coloring (optional)

Mix together and put one half in the freezer (for at least an hour). Put the rest in the refrigerator. Just before serving, combine and blend in the blender.

NOTE: I used pineapple juice from a can of crushed pineapple, which didn't QUITE equal 2 cups. So I poured some of the pineapple into the mixture, until it equaled 2 cups. After it was blended you could hardly tell there was crushed pineapple in it, but there was just enough for some yummy texture. 

Bacon Crusted Meatloaf

Today,  I thought I'd share one of my sister-in-law's WONDERFUL recipes. I was smart enough to compile a book of my in-laws' all-time favorite recipes. They are all amazing cooks. So, it's been wonderful going through all their recipes. This one immediately stood out. This is no ordinary meatloaf. This really is the ULTIMATE. If you think you don't like meatloaf, try this and you will definitely change your mind. I mean who wouldn't enjoy bacon crusted anything? Let's be honest. Enjoy!

{BACON CRUSTED MEATLOAF}

2 lbs. ground beef
2 eggs, beaten
1 c. bread crumbs
½ c. chopped onion
½ c. grated carrot
½ c. ketchup
¼ c. barbecue sauce
½ c. milk
1 tsp. salt
1 tsp. pepper
1 tsp. dried thyme
1 tsp. dried sage
½ lb. bacon strips, uncooked

Meatloaf sauce: Heated together in the microwave and stirred.

2 c. ketchup 

2 c. brown sugar 

In a large bowl combine all ingredients except bacon and meatloaf sauce. Mix well. Place in greased 9x6 inch loaf pan. Cut bacon strips in half and place over top of meatloaf to cover. Bake at 350° for about 1 hour. Remove from oven and drain off excess juices. Spoon on enough meatloaf sauce to cover the top. Reserve additional sauce for passing. Return to oven and bake for about 20 minutes or until meatloaf is done (meat thermometer should read 350°). Let stand for a few minutes before cutting.

Mama's Chicken Pasta Salad

This is the yummiest salad in the world! When I was pregnant and sicker than a dog, this was the absolutely ONLY thing I wanted to eat (ok, besides cheetos and grapes..healthy, I know). But I couldn't bring myself to make it, so my mom made a HUGE batch for me. My husband was so nice and let me eat the whole thing every day for the next week. It has always been a favorite of mine, and honestly it's one where I'm a little hesitant to share it with the world. But I will, so you better enjoy it!

Oh and be sure to read my life-changing tip at the bottom of this post. Amazing.

{MAMA'S CHICKEN PASTA SALAD}

4-6 chicken breasts, cooked, cooled and cubed

1 (15-oz.) can pineapple slices, drained and cut into smaller pieces (a little smaller than tidbits)

1-2 c, diced celery

2 c. shell pasta (shell is the original recipe, but I like bowtie too)

2 c. grapes, sliced (see my life-changing tip below to help simplify cutting grapes)

Dressing: 

1/3 c. mayonnaise (this is approximate, do it to your taste)

3 T. milk  

1-2 T. Sugar

Salt and pepper to taste

 -OR-

Cole Slaw Salad Dressing

Put all the salad ingredients together into a large bowl. In a small bowl, mix the dressing ingredients (unless you're using the cole slaw salad dressing). Mix dressing into salad and season to your taste. You can serve immediately or chill in the refrigerator for an hour or so. It's better after it sits. But if you let it sit, you'll need to stir it again before you serve.

Life Changing Tip for Cutting Grapes:

Once I tell you this, you're going to go, "Oooohh, yeah. Why didn't I figure this out on my own?" 

Get two "deli lids." I like to use the round lids that go on my Pyrex bowls. Choose 2 that are similar in size. Place the washed and separated grapes on one lid flat on the counter. Place the other lid on top and then slice your knife inbetween the two lids and ta-DA, all your grapes are cut. This also works for things like cherry tomatoes. 

Life changing, right? Love it!

BBQ Burger Deluxe

In honor of officially entering prime BBQ season, I thought I'd share the BEST classic BBQ burger. This is adapted from Rachael Ray's 365: No Repeats cookbook. And one thing is for sure, that girl knows her burgers. And this one is fantastic! You'll have to accompany it with homemade sweet potato fries and fry sauce. Maybe I can post that one tomorrow. Enjoy!

P.S. These would be out of this world on the Homemade Buns!

{BBQ BURGER DELUXE}

1 1/2 lbs ground beef

2 garlic cloves, minced

1/2 small red onion, finely chopped

1/2 tsp. liquid smoke

2 T. Worcestershire sauce

1 T. hot sauce

3 T. tomato paste

2 T. brown sugar

1 T. Grill Seasoning of your choice

1/2 lb Monterrey Jack Cheese

Extra Virgin Olive Oil

Hamburger Buns

Toppings:

Leaf Lettuce

Sliced tomatoes

BBQ Sauce

Heat a grill pan or outdoor BBQ over high heat. 

Place the beef in a bowl with the garlic and the finely chopped onion. In a small bowl, mix the liquid smoke, Worcestershire sauce, hot sauce, tomato paste, sugar, and grill seasoning. Pour the mixture over the meat and add a drizzle of EVOO. Dig in with your hands and mix until all the ingredients are combined.Form 4 1-inch thick patties (Rachael Ray suggests making the center of the patty a little thinner than the edges to ensure it cooks through). Cook for 5 minutes on each side. Top with the cheese and let it melt during the last minute or two of cooking. Place the meat on the toasted roll bottoms and top with lettuce, tomato, and other toppings of your choice. Pour BBQ sauce on the roll tops and set into place.

Most Delicious Parmesan Breadsticks

The first time I made these, I just wanted bread, but I didn't have enough time. So I looked through my cookbooks to find the fastest option for some kind of bread. When I pulled them out of the oven, I realized I had just stumbled upon the most delicious breadstick recipe. We love this recipe! I made again it last weekend. Later that night we had friends over, and I put the leftovers out to snack on. Everyone kept commenting how they were so delicious and they couldn't stop eating them. So, I know we're not alone! Enjoy!

{MOST DELICIOUS PARMESAN BREADSTICKS}

Activate Yeast:
1 1/2 c. warm water
1 T. yeast
1 tsp. sugar

Set aside.

Combine:
1 T. sugar
1 tsp. salt
3 1/2 c. flour

Topping:
1/2 c. butter
Garlic salt
Parmesan cheese

Mix yeast with dry ingredients. Mix well and let rise for 15 minutes. Melt butter in large sheet pan in the oven. Roll out dough to the size of the pan. Put dough in pan, on the melted butter. Flip  over so that both sides are smothered in the butter. Sprinkle one side with garlic salt and cheese. use pizza cutter to cut. Let rise again for about 15 minutes to an hour. Bake at 400 degrees for 12 minutes.

Chocolate Cookies with Molten Caramel Lava Center - or Chocolate Rolo Cookies

So these cookies have kind of a dramatic name. But they have a dramatic taste. That, and I really wanted to get your attention. These cookies are so simple. Really, the hardest part is unwrapping all the Rolo candies. But you can just keep your motivation going by "accidentally" popping one in your mouth every once in a while. Right? These cookies are super soft and gooey and the caramel center is so yummy! Enjoy!

{CHOCOLATE ROLO COOKIES}

1 Devils Food cake mix
2 eggs
1/3 c. oil
Rolos candy

Mix eggs and oil into cake mix with a wooden spoon. Place about 1 teaspoon of batter in hand and flatten like a pancake. Place 1 Rolo in center (unwrapped please, do I really need to specify this?) and roll the batter into a ball around the candy. Place cookies on an ungreased cookie sheet. Bake 7-10 minutes at 350 degrees. Remove from oven and dust with powdered sugar.

Lime Zest Muffins with Poppy Seed Streusel

Have you ever made muffins from scratch? If you haven't, this is your chance. It makes a HUGE difference when you make them from scratch. They have a hearty texture and taste. Trust me. Someday soon, I'll post my favorite muffin recipe, but for now this is a new recipe to me. And it was tasty. It's sweet, but not too sweet, which is great for a morning meal, so you don't end up in a sugar coma. One heads up though, these are only good for a day or two, so either eat them up or maybe consider putting them in the freezer for another day.

Try it and let me know what you think. Enjoy! 

{LIME ZEST MUFFINS WITH POPPY SEED STREUSEL}

Streusel:
3 T. sugar
2 T. flour
1 T. butter, melted
1 tsp. poppy seeds

Muffins:
2 c. flour
3/4 c. sugar
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
3/4 c. buttermilk
1/4 c. butter, melted
1 T. grated lime rind (or you could try a differen citrus like orange or lime)
1 tsp. vanilla
1 egg, lightly beaten
1 c. sour cream

Preheat oven to 375 degrees. Prepare streusel by combining ingredients in a small bowl, and set aside. Prepare the muffins by combining 2 cups flour, 3/4 cup sugar, baking powder, baking soda and salt. Stir with a whisk until completely combined. Make a well in the center of the mixture. Combine buttermilk and remaining ingredients in a small bowl; add to the "well" in the flour mixture, stirring just until the entire batter is moist. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375 degrees for 18 minutes or until golden brown. Remove muffins from pans immediately; place on wire rack to cool.

White Chicken Chili

I thought it was summer. Where's the sunshine? It's FREEZING where we live today. I was planning on going swimming, instead I'm dreaming about which soup to make for dinner tonight. And this one is a favorite. If you haven't ever had the priviledge of trying White Chicken Chili before, now is your chance. Especially if you live close to us and are enjoying the rain and hail in the middle of JUNE! Good grief.

{WHITE CHICKEN CHILI}

3 (15-oz) cans Great Northern beans, drained and rinsed
1 c. chicken, cooked and shredded or chopped
3 c. chicken broth
1 1/2 c. Monterey Jack cheese, shredded
1 (4-oz) can diced green chiles
1 c. sour cream
2 tsp. olive oil
1/2 onion, chopped
1 clove fresh garlic, minced (or 1/2 tsp. garlic powder)
1 tsp. cumin
1 tsp. oregano
1/4 tsp. white pepper

Combine all ingredients stir in a large pot. Simmer for 20 minutes until completely heated through. Serve with crushed tortilla chips and sour cream. 

Roasted Tomato and Chicken Sandwich

As far as sandwiches go, this one is GOURMET. It really has a unique and satisfying taste. And it's perfect for Summer, because you don't do a lot of cooking--unless you decide to make the French Bread yourself, which is DELICIOUS. I'll have to post that recipe another day. But back to this sandwich, this has become a regular meal in our home and it really is nice enough of a dish that you could feel good in serving it to guests. Enjoy!

{Roasted Tomato and Chicken Sandwich}

1 tsp. Olive Oil
3 medium tomatoes, chopped to BIG bit size pieces
2 T. Balsamic Vinegar
1 tsp. dried thyme (or 1 T. of fresh, chopped)
1/4 tsp. salt
1/8 tsp. pepper
1/4 c mayonnaise
1 T. Whole-Grain Mustard with Garlic (or you can use whole-grain mustard and add fresh garlic)
1 loaf of French Bread
3 oz. Mozzarella cheese (or try a different kind that you like!)
2 c. chicken, cooked & shredded
2 tsp. Olive Oil
1 tsp. Balsamic Vinegar
1/8 tsp. Salt
2 c. Spinach, fresh with stems cut

Preheat oven to 300 degrees. Heat 1 tsp. oil in skillet. Add tomatoes and cook 4 minutes. Remove from heat and stir in 2 T. vinegar, thyme, salt, and pepper. Place pan in oven for 15 minutes (be sure to wrap the handle in foil, if you don't have metal handles).

Meantime, in a small bowl, combine mayo, mustard, and set aside. In a medium bowl, place spinach and toss with 2 tsp. oil, 1 tsp. vinegar, and 1/8 salt.

Cut French bread in half lengthwise, like one BIG ole' sandwich. Spread mayo mixture on top half of loaf. Spoon tomato mixture over bottom half of loaf. Arrange the cheese over the tomatoes, and top with the chicken. Top chicken with spinach and replace the top half of the bread.

Cut sandwich into thick slices and serve immediately.

Glazed Cheese Croissants

I made these for the first time yesterday and I have to admit, I was a little concerned as I was mixing it together. But they were actually really good. AND they were really simple. Do I say that about everything? Maybe I need to post harder recipes. Anyway, these are definitely better served warm. In fact, I think we gobbled them up within about 5 minutes. So, you may want to consider doubling the recipe. Enjoy!

{GLAZED CHEESE CROISSANTS}

1/2 c. unsalted butter, room temperature

3/4 c. small curd cottage cheese

1 c. all-purpose flour

1/4 tsp. salt

Sugar Glaze:

1/2 c. powdered sugar

2 tsp. milk

In a medium bowl, combine butter, cottage cheese, flour and salt. Shape into 2 disks and wrap in plastic, refrigerate until firm, about 2 hours. Preheat oven to 375 degrees. On a well floured surface, roll dough out to a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent shape. Place croissants 3 inches apart on a baking sheet, bake 30-35 minutes or until golden brown. Transfer to a wire rack. Drizzle glaze over rolls. 

 

Broccoli Bacon Salad

It seems like a lot of times when we're invited to a dinner party and I ask, "What can I bring?" the answer is, "Why don't you just bring a salad." 

Yes, I simple assignment in theory, but I kind of stress over it. I don't have a lot of salad recipes and I always want to do something different than just lettuce, tomatoes, and croutons (not that there's anything wrong with those kinds of salads!). So, I've been collecting different salad recipes. And this one is definitely a winner! When I tried this, I was in love. Then I made it myself and my love grew! It was so easy to throw together. The dressing is so easy, and you'd never even know! 

It's a perfect recipe to add to your collection as we are now entering prime BBQ season! Enjoy!

{BROCCOLI BACON SALAD}

1 head Romaine lettuce, washed and cut into bite size pieces

1 c. broccoli, discard the stems and cut the tops into small pieces

1 lb. bacon, cooked and chopped

½ c. Parmesan cheese

½ purple onion, diced very thin

Dressing:

½  c. mayonaise

1 T. seasoned rice vinegar

¼  c. sugar

Honey Lime Chicken Enchiladas

Poor little chicken enchiladas. They're not very photogenic, of which I can sympathize. But don't let that fool you of their goodness. The highest compliment a dish could get in my house, growing up, was that someone wanted it for their "birthday dinner." Well, these enchiladas have just been introduced to our family within the past few months and two people have already said they'd like this for their next birthday dinner. We're talking "big time" here, people....BIG TIME. 

But seriously, I think these are the best enchiladas I've ever had. But then again, I'm a total sucker for anything lime. A big thanks to my favorite food blog (behind my own, of course), www.melskitchencafe.com.

So go ahead and try this without any hesitation. You won't be sorry. Enjoy!

{HONEY LIME CHICKEN ENCHILADAS}

print this

6 T. honey
Juice from 1 large lime
1 T. chili powder
1/2 tsp. garlic powder

1 lb. chicken, cooked and shredded 

8-10 flour tortillas
1 lb. monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. sour cream 

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (longer is better). Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Remove the chicken from the marinade, BUT BE SURE TO SAVE THE MARINADE. Fill the tortillas with chicken and shredded cheese (save about 1 cup of the cheese to top the enchiladas). Mix the remaining enchilada sauce with the sour cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Sticky Buns

Yep. This is it. This recipe is SO incredibly simple and I absolutely love it. My mom used to make this every year on the first day of school. Nevermind that we were all in a sugar coma before 2nd period. It was worth it! This was one of the very few things I knew how to make in college and my roommates would ask for it all the time. 

It does take a little thinking ahead, because it has to rise overnight. My mom used to always make these in a bundt pan. It makes a very pretty shape, but not all the rolls get a fair share of the "goodness." So, I've since switched to using just a cake pan. And I actually "half" the recipe for our little family.

But my, oh my, you're going to love it! Enjoy!

{STICKY BUNS}

1 (3-oz.) pkg. butterscotch cook and serve pudding (it's very important that it be the non-instant variety)
1 c. chopped nuts
1 c. brown sugar
¾ tsp. cinnamon
6 T. melted butter
1 pkg. frozen rolls (about 20-24)

Sprinkle chopped nuts in bottom of greased pan. Place frozen rolls on top of nuts. Mix pudding, cinnamon & brown sugar and sprinkle on top of rolls. Drizzle melted butter over all. Cover with towel and leave overnight. Bake in morning at 350° for 30-40 minutes. Invert pan onto a cookie sheet and let the goodness drizzle on down the rolls.

Homemade Chicken Pot Pie

This one is for my husband. 

If you know me, you know I cannot lie. I mean, even if I try to, it's so obvious that everyone gets embarrassed for me. So I don't try. And it's hard to even hide things from people. I wear my emotions on my sleeve. That's just who I am. Sometimes it's a pain, but mostly I think it's a good thing, because you can always be sure that what you see is what you get with me. 

Wow, that's a long introduction, just to tell you that I have to be honest with the pot pie. I've never liked Chicken Pot Pie of any sort. But I do like this. And my husband loves it. If you like Chicken Pot Pie, you will too! Enjoy!

HOMEMADE CHICKEN POT PIE

2 1/4 c. chicken broth

1/2 c. celery, chopped

1/4 c. onions, chopped

2 med. carrots, coarsely chopped

3 T. cornstarch

1 2/4 c. evaporated milk

3 c. chicken breasts, cooked & chopped

1 c. frozen peas, thawed

1/4 c. fresh parsley, snipped

1/2 tsp. dried sage

Pie Crust (recipe below) -- you can also use phyllo dough

Preheat oven to 350 degrees. In a medium saucepan combine 2 cups broth, celery, onions, and carrots. Bring to a boil then reduce heat. Cover and simmer for 5 minutes or until vegetables are tender. In a small bowl stir together the remaining 1/4 cup broth and cornstarch until smooth. Slowly add cornstarch mixture to vegetables and broth. Stir in milk. Cook and stir over medium heat until the mixture comes to a boil. Reduce heat, cook and stir for 1 minute. Stir in chicken, peas, parsley, and sage. To prepare 2-quart casserole dish, coat with cooking spray. Gently pour chicken mixture into casserole dish and cover with crust, pinching to secure around the edges. Bake for 35-40 minutes or until the crust is golden brown.

Pie Crust

1 1/4 c. flour

1/4 tsp. salt

1/2 c. butter, chilled and diced

1/4 c. ice water

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Roll dough out to fit casserole dish.