Honey Lime Chicken Enchiladas

Ingredients:

4 Chicken Breasts
6 Tablespoon Honey
5 Tablespoon Lime Juice
1 Tablespoon Chili Powder
1/2 Teaspoon Garlic Powder

1 14-oz Can Green Enchilada Sauce 
1 Cup Heavy Cream or Half and Half 
Flour Tortillas
Shredded Mexican Cheese 

 

Directions:

1. Cook and shred chicken.

2. Combine chicken with: honey, lime juice, chili powder, garlic powder and let it marinate in the fridge for at least 30 minutes.

3.  Mix together enchilada sauce and heavy cream. Pour a little of the mixture in the bottom of a 9x13 pan.

4. Divide the chicken into the tortillas and sprinkle with cheese. Then roll and set into the pan.

5. Cover the rolled tortillas with the remaining enchilada sauce mix and sprinkle with cheese.

6. Cook at 350° for 30 minutes, until the cheese is melted and bubbly and starting to brown on top

Notes:

- I like to marinate the chicken several hours ahead of time—the longer it sits, the more flavorful it becomes.

- This recipe freezes well. I often double it and save a meal in the freezer for my future self.

- When I double this recipe, I combine a jar of salsa verde sauce with a can of green enchilada sauce. 

Cranberry Chicken

Mix together:  1 pkg Lipton onion soup mix
                        8 oz. bottle Catalina dressing
                        1 can whole cranberry sauce.
Pour above over chicken, cover and bake 1 hr.
Pull out chicken thicken sauce with cornstarch/water mixture and return chicken to oven and bake 1/2 hour, uncovered.

Serve over rice.
                       

Carrot Cake

2 cups flour
1tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 vegetable oil
4 eggs
2 cups sugar
3 cups grated carrot

Preheat oven to 350 degrees. Mix dry ingredients. Cream oil, eggs, sugar together, combine with dry mixture. Stir in grated carrots. Pour into greased and floured 9X13 or round pans and bake 25-35 minutes (round pan) or 35-50 minutes (rectangle pan).

Cream Cheese Frosting
1 8oz brick cream cheese, soft
1 16oz box powdered sugar
4 tablespoons butter, soft (1/2 cube)
1 tsp vanilla

Oatmeal Chocolate/Butterscotch Cookies

Ingredients:

• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1-1/4 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups quick-cooking or regular rolled oats
• 1 cup butterscotch chips 
• 1 cup chocolate chips 

Directions:

1. Heat oven to 375
2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Combine flour baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and chocolate/butterscotch chips; mix well 
3. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Copy Cat Olive Garden Alfredo Sauce

Ingredients:

• Pasta
• 1 stick of butter
• 1 clove of minced garlic
• 1 pint of heavy cream
• 1 cup of Parmesan cheese
• 2 tablespoons cream cheese
• salt and pepper

Instructions:

1. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes.
2. Add cream and cream cheese and heat till bubbling ( not to the point of a boil
3. Add in Parmesan Cheese and mix until the cheese melts add salt and pepper to taste. 
4. Pour on top of pasta 

http://www.budgetsavvydiva.com/2012/01/olive-garden-pasta-alfredo-recipe/

Honey-Lime Chicken Skewers

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• juice of one lime
• 2 garlic cloves, minced
• 1-2 teaspoon Siracha
• red pepper flakes, to taste
• 2 tablespoon cilantro
• 1 pound skinless, boneless chicken breasts

Instructions

1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

http://kitchenmeetsgirl.com/main-dishes/honey-lime-chicken-skewers/

Chicken and Lime Soup

Ingredients

• 2 Tbsp olive oil 
• 1 medium yellow onion 
• 2 stalks celery 
• 1 medium jalapeno 
• 4 cloves garlic 
• ¾ lb. chicken breast 
• 6 cups chicken broth* 
• 1 (14.5 oz.) can diced tomatoes w/chiles 
• 1 tsp oregano 
• ½ Tbsp cumin 
• 1 medium lime 
• ½ bunch cilantro 
• 1 medium avocado 

Instructions

1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
2. Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
4. Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl.

http://www.budgetbytes.com/2012/10/chicken-lime-soup/

Kneaders Chunky Cinnamon French Toast

Kneaders Chunky Cinnamon French Toast
From www.thesisterscafe.com

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can substitute this recipe for Cinnamon Swirl Bread – but leave out the raisins. Or you could use any store bought cinnamon swirl bread)

8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. (Update: I actually don’t pour over the bread anymore. It works out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish – too eggy the other way.) Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it). Bake 45-50 minutes at 350 degrees. Serves 8.

Kneaders Caramel Syrup

1 cup brown sugar

1 cup creme (I asked the worker at Kneaders, and he confirmed that this is heavy whipping cream.)

1 cup light Karo syrup

Blend together and heat on stove top until sugar is smooth. Serve warm.

Pumpkin Gooey Butter Cake

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 2 cups semisweet chocolate chips

Directions

1. In a large mixing bowl, cream the butter, sugar and brown sugar. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats and chocolate chips.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 11-12 minutes. Cool on wire racks.

Banana Crumb Muffins

Ingredients ( tastes even better if you add 1 tsp. vanilla, 1/2 tsp. nutmeg, and 3/4 tsp. cinnamon to the muffin batter)

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Chicken Enchiladas

Ingredients:

• 3 cups chopped cooked chicken
• 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
• 1/2 cup sour cream
• 1 (4.5-ounce) can chopped green chiles, drained
• 1/3 cup chopped fresh cilantro
• 8 (8-inch) flour tortillas
• Vegetable cooking spray
• 1 (8-ounce) container sour cream
• 1 (8-ounce) bottle green taco sauce
• Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Preparation:

• Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
• Bake at 350° for 35 to 40 minutes or until golden brown.
• Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Spicy Avocado Spread

Ingredients:

1 ripe peeled avocado, coarsely mashed
1 tablespoon minced jalapeño pepper
1 tablespoon minced red onion
1 1/2 tablespoons fresh lime juice
1 garlic clove, pressed
2 teaspoons minced fresh cilantro
1/8 teaspoon salt

Preparation: Combine all ingredients in a small bowl, stirring well.