Thursday, July 31, 2008

Banana Cookies

Kristi gave me this recipe and we all LOVE IT!

Cream together:
1/4 c. shortening
1/4 c. butter
1 c. brown sugar
2 eggs
1 c. mashed bananas

Add
2 c. flour
2 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1/2 tsp. cinnamon
Chocolate chips
Refrigerate 1 hour
Bake 375 for about 10 minutes
Frosting
1/3 c. butter
3 c. powdered sugar
2 T. milk
1 1/2 tsp. vanilla
2 T. cocoa

Tuesday, July 29, 2008

Chicken Enchiladas III

This is from Better Homes and Garden Cookbook, 1989 Edition. My friend, Dave Drowns, makes enchiladas with this recipe. They are so delicious.

8 flour tortillas
1/2 cup chopped onion
4 cloves garlic, minced
1 tsp ground coriander
1/4 tsp pepper
2 Tbsp butter
3 Tbsp all-purpose flour
1 8-ounce carton sour cream
2 cups chicken broth
1 4-ounce can diced green chili peppers, drained
1 cup shredded cheese
2 cups chopped chicken (or turkey)

For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter til onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and diced chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2 cup cheese.

For filling, stir 1/2 cup of sauce into chicken. Place about 1/4 cup filling on each tortilla, spread around and roll up. Arrange rolls seam side down in a lightly greased 13x 9 baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or until heated through.

Sprinkle with remaining cheese. Bake, uncovered, about five minutes more until cheese melts. Can sprinkle with olives, tomatoes and green onions. Let stand 10 minutes.

Chicken Enchiladas II

Creamy Chicken and Chile Enchiladas

I found this recipe on the back of the green chile enchilada sauce can and it is GREAT!

1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into cubes
1 can (4.5 ounces) chopped green chiles
1 package (12 count) flour tortillas for soft tacos and fajitas
2 cans (10 ounces each) green chile enchilada sauce
¾ cup shredded cheddar cheese (3 ounces)

Heat oven to 400°. Lightly grease 13x9x2-9-inch baking dish.

Cook chicken in 10-inch skillet over medium high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filing onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.

Chicken Enchiladas I

This is a recipe that Michelle started making when we were in college... It is yummy. I'm going off of memory so hopefully I don't forget anything.

1 can shredded chicken or 1 lb of chicken, cooked and chopped or use Mexican Chicken
1 4-ounce can diced chilies
2 cups shredded cheese
1 package flour tortillas (enchilada or fajita size)
1 can cream of chicken soup
milk

Mix chicken, chilis and 1/2 cup of cheese together. Spread 1/4 cup of filling on tortilla. Roll up and place seam side down in 13 x 9 baking pan.

Mix 1 can cream of chicken soup and milk together, to consistency of sauce. Pour over enchiladas. Sprinkle remaining cheese on top. Bake at 350 degrees until bubbly.

Sloppy Jo's

I found this recipe in the "Heart and Soul" cookbook from Moreland 4th Ward published in 2001 or 2002. This recipe was submitted by Karen Hunt and it's one of the best I've found for Sloppy Jo's.

1 1/2 lb hamburger
2 Tbsp dried onions
1 cup chopped celery
1 can tomato soup
1 small can tomato sauce (8 oz)
1 Tbsp sugar
1 Tbsp chili powder

Crumble and brown hamburger,onion and celery in pan. After browning is complete, add soup, sauce, sugar and chili powder. Stir together and heat thoroughly. Serve hot on hamburger buns.

Tuesday, July 22, 2008

Almond Coconut Brownies

Ingredients:
1-1/2 cups butter
4 squares (1 ounce each) unsweetened chocolate
2-1/4 cups sugar
3 eggs, lightly beaten
1 cup all-purpose flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract
FILLING:
1 cup sugar
1 cup milk
24 large marshmallows
1 package (14 ounces) flaked coconut
TOPPING:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup sugar
1/4 cup butter
1/4 cup milk
1/4 cup chopped slivered almonds, toasted
Directions:
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator. Yield: 4 dozen.

Thursday, July 10, 2008

No Fuss Strawberry Bars

1/2 cup butter softened
1/2 cup packed brown sugar
1 egg
1 package white cake mix
1 cup crushed corn flakes ( I used 1 cup finely blended oatmeal)
1 cup strawberry jam (or jam of your choice)

Cream butter and sugar. Add egg and mix well. Add dry cake mix and cornflakes. Press half of dough in 9 X 13 pan. Spread jam over dough and top with remaining dough. Press down to form top crust. Bake at 350 for 30 minutes or until golden brown.