I made this recipe once a long time ago and recently re-discovered it... I had forgotten how good it is! I will post the original recipe - which is nice because it includes low-fat options - with some notes on the changes I made when making it the other night.
Mexican Chicken Casserole
1 cup fat-free, less-sodium chicken broth (I just use 1 bullion cube dissolved in a cup of boiling water)
2 (4.5 oz) cans chopped green chiles, divided
1 3/4 lb skinned, boned chicken breasts
2 tsp olive oil
1 c chopped onion
1 c evaporated skim milk (I used good old 1%)
1 c shredded Monterey Jack cheese (I was out of this so I just left it out and added more cream cheese)
1/4 c tub-style light cream cheese (I used about 4 oz of regular cream cheese)
1 (10 oz) can enchilada sauce
12 (6-in) corn tortillas (I usually only have small flour tortillas on hand, so that's what I use - I only needed about 6)
cooking spray
1/2 c shredded reduced-fat extra sharp cheddar cheese (regular cheddar for us)
1 ounce tortilla chips, crushed - about 6 chips (6?! I crushed a good handful of leftover Cafe Rio chips - YUM)
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 min or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving liquid; cool chicken. Shred meat with two forks and set aside.
Preheat oven to 350 degrees.
Heat oil in a large non-stick skillet over med-high heat. Add 1 can of chiles and onion; saute 3 min or until soft. Add reserved cooking liquid, milk, Jack and cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. (I used a 9" glass cake pan and layered 1 tortilla with the chicken mixture until the chicken was gone, or til I reached the top of the pan.) Sprinkle with cheddar cheese and chips. Bake at 350 for 30 min or until thoroughly heated. Let stand 10 min before serving.
Friday, February 5, 2010
Friday, January 22, 2010
Save the Date - Chocolate Mint Sandwich class
Mark your calendars: Tuesday, February 9, 6:30 at the church, we will be having a demonstration and will make our own batch of chocolate mints (one batch makes approx 88-100 pieces). You may choose from dark or milk chocolate; mint, orange or cherry flavor. Sign-ups will be passed around on Sunday, or you can email me at rrrmathis@yahoo.com. Cost will be $8.50 - I will need to collect the money no later than Feb 7. You will need to bring a large cookie sheet (17"x12"), a rubber scraper and a small paring knife (no serrated edge!). The class will run about 1 1/2 hours. Perfect gift idea for Valentine's Day!
Sunday, January 17, 2010
Mystery Movie Event - this Tuesday!
Hi ladies,
Don't forget, this Tuesday, 7pm at the church is the RS Mystery Movie Event where the details for the events being planned for the coming year will be revealed... you won't want to miss it!! For those of you who can't make it, I will be posting details later in the week.
:) Mona
Don't forget, this Tuesday, 7pm at the church is the RS Mystery Movie Event where the details for the events being planned for the coming year will be revealed... you won't want to miss it!! For those of you who can't make it, I will be posting details later in the week.
:) Mona
Friday, December 18, 2009
Creamy Holiday Fudge
Creamy Holiday Fudge
Place in saucepan:
4 c sugar
1 pint whipping cream
Bring to a boil and cook to soft ball stage (234-238 degrees - do not overcook!!!).
Add 2 sticks (1 c) butter and 2-3 large candybars (approx 16 oz total), use your favorite flavor: Symphony (I use Symphony Almond & Toffee chips), chocolate w/ almonds, peanut butter cups, etc. Blend with electric mixer until butter is melted and mixture is smooth. Pour in a 9x13 greased or foil lined pan (or use a jelly roll pan for thinner fudge). Chill and cut into squares.
Place in saucepan:
4 c sugar
1 pint whipping cream
Bring to a boil and cook to soft ball stage (234-238 degrees - do not overcook!!!).
Add 2 sticks (1 c) butter and 2-3 large candybars (approx 16 oz total), use your favorite flavor: Symphony (I use Symphony Almond & Toffee chips), chocolate w/ almonds, peanut butter cups, etc. Blend with electric mixer until butter is melted and mixture is smooth. Pour in a 9x13 greased or foil lined pan (or use a jelly roll pan for thinner fudge). Chill and cut into squares.
Thursday, December 17, 2009
Pumpkin Cobbler
4 eggs
1 cup sugar
12 oz evaporated milk
30 oz canned pumpkin
1 Tbsp vanilla
2 Tbsp brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 lb yellow cake mix
1/2 cup butter, melted
Preheat oven to 350.
In a medium bowl, mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, vanilla, salt and milk. Grease a 9 x 13 pan (or similar size) and pour the entire mixture into pan. Sprinkle the dry cake mix evenly across the top of the mixture. Pour the melted butter slowly and evenly across the entire mixture, ensuring that it doesn't start pooling in just one area. Sprinkle brown sugar over butter. Bake at 350 for approximately 60 minutes. Enjoy!
This is REALLY GOOD hot out of the oven with vanilla ice cream on top (or whipped cream).
1 cup sugar
12 oz evaporated milk
30 oz canned pumpkin
1 Tbsp vanilla
2 Tbsp brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 lb yellow cake mix
1/2 cup butter, melted
Preheat oven to 350.
In a medium bowl, mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, vanilla, salt and milk. Grease a 9 x 13 pan (or similar size) and pour the entire mixture into pan. Sprinkle the dry cake mix evenly across the top of the mixture. Pour the melted butter slowly and evenly across the entire mixture, ensuring that it doesn't start pooling in just one area. Sprinkle brown sugar over butter. Bake at 350 for approximately 60 minutes. Enjoy!
This is REALLY GOOD hot out of the oven with vanilla ice cream on top (or whipped cream).
Wednesday, December 16, 2009
Polka Dot Cookies
Chocolate cookies with green chips as "polka dots" - delicious!
Yield: 4-5 dozen 2 inch cookies
2 cups(12oz) Semisweet Chocolate Chips (I use Guittard)
1/2 cup butter
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
3 large eggs
1/2 cup sugar
2 tsp vanilla
2 cups (12oz) Green Mint Chips (Guittard)
Preheat oven to 350 F.
Heat semisweet chips and butter in a small microwave-proof bowl for 2-3 minutes, stirring well after the first minute initially, then at 30 second intervals until smooth(or use double boiler). Set aside to cool slightly.
Combine in a small bowl - flour, baking soda, and salt.
In a large bowl beat eggs, sugar, and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes; cookies will be soft in centers but will harden as they cool.
Yield: 4-5 dozen 2 inch cookies
2 cups(12oz) Semisweet Chocolate Chips (I use Guittard)
1/2 cup butter
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
3 large eggs
1/2 cup sugar
2 tsp vanilla
2 cups (12oz) Green Mint Chips (Guittard)
Preheat oven to 350 F.
Heat semisweet chips and butter in a small microwave-proof bowl for 2-3 minutes, stirring well after the first minute initially, then at 30 second intervals until smooth(or use double boiler). Set aside to cool slightly.
Combine in a small bowl - flour, baking soda, and salt.
In a large bowl beat eggs, sugar, and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes; cookies will be soft in centers but will harden as they cool.
Chocolate Thumbprint Cookies
Chocolate Thumbprint Cookies
* 2 cups all-purpose flour
* 1 cup + 1 tablespoon unsweetened Dutch-process cocoa powder
* 2 teaspoons coarse salt
* 2 sticks unsalted butter, softened
* 1 1/3 cups sugar, plus more for rolling
* 2 large egg yolks
* 2 tablespoons heavy cream
* 2 teaspoons pure vanilla extract
To prepare the cookies: Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Chocolate and Vanilla Ganache
* 1/3 cup heavy cream
* 1/2 teaspoon vanilla extract
* 1/2 cup semi sweet chocolate chips
To prepare the ganache: Combine cream and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook, stirring until cream mixture is very warm but not boiling. Remove from heat.
Place chocolate in a small heat safe bowl.Pour cream mixture over chocolate, and let stand for 1 minute. Whisk until smooth. Let cool (for about 10 minutes) and then use immediately.
I pour the cooled ganache in to a baggie then cut the tip off and use that to help fill the cookies.
* 2 cups all-purpose flour
* 1 cup + 1 tablespoon unsweetened Dutch-process cocoa powder
* 2 teaspoons coarse salt
* 2 sticks unsalted butter, softened
* 1 1/3 cups sugar, plus more for rolling
* 2 large egg yolks
* 2 tablespoons heavy cream
* 2 teaspoons pure vanilla extract
To prepare the cookies: Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Chocolate and Vanilla Ganache
* 1/3 cup heavy cream
* 1/2 teaspoon vanilla extract
* 1/2 cup semi sweet chocolate chips
To prepare the ganache: Combine cream and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook, stirring until cream mixture is very warm but not boiling. Remove from heat.
Place chocolate in a small heat safe bowl.Pour cream mixture over chocolate, and let stand for 1 minute. Whisk until smooth. Let cool (for about 10 minutes) and then use immediately.
I pour the cooled ganache in to a baggie then cut the tip off and use that to help fill the cookies.
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