Sunday, November 20, 2011

White Chicken Enchiladas

6 soft taco shells
3 Tbsp butter
2 cups shredded chicken
3 Tbsp flour
2 cups shredded Monterey Jack cheese
1 can chicken broth
1 cup sour cream
1 4oz can diced green chiles
Preheat oven to 350° and grease a 9x13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan. Melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chiles. Do not bring to a boil. Pour over enchiladas and top with remaining cheese. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

WW Spinach, Chicken, and Cheese Lasagna Roll-Ups (adapted)

10 lasagna noodles, cooked
1 cup chopped cooked chicken
1 1/2 cups chopped spinach
1 (10 oz) container fat free Ricotta cheese
1 egg
1 garlic, minced
1/2 tsp Italian seasonings
¼ cup crumbled feta cheese
1/2 cup grated Parmesan Cheese
2 cups Spaghetti Sauce
Mozzarella cheese

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, feta cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 10 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

BBQ Ribs

Here is a video (that's actually pretty funny) about how to make these ribs.

1 1/2 cups barbeque sauce, plain

1/4 cup pancake syrup

1/4 cup brown sugar

4 tablespoons white vinegar

Mix sauce, syrup and brown sugar, set aside. Preheat oven to 400 degrees. Place ribs in their racks (I just mean do not cut them) in a large baking/casserole dish. Pour vinegar into dish with ribs and cover tightly with aluminum foil. Bake about 75 minutes or until very tender

Remove from oven and carefully lift off tin foil - watch out for steam. The ribs are now fully cooked and just need to be 'sauced' finished' and you have 2 options: Heat BBQ to medium and place ribs meat side down without sauce - but you can baste the back with the sauce. Cook until they start to develop grill marks, and turn over - now baste the top. You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do. Heat broiler to high and place ribs on a baking sheet about 4 inches from the heat source. Brush top of the ribs well with the sauce and cook until they start getting a bit brown - then flip to the back, sauce and cook some more

Flip back to the top (sauce again) and cook until they get that beautiful rib look. Then, no matter how you cooked them, give 'em one extra baste them after they've been removed and just before you serve them.

(Sam the Cooking Guy - and Adrianne Campbell)

Homemade Oreos

1 box devil's food cake mix (or any other chocolate cake mix)
3/4 cup shortening
2 eggs

Mix it together (if it's too thick, you can add a touch of water). Then roll into small balls (less than an inch) and place on greased cookie sheet. Cook at 350 for 4 minutes on the bottom rack then 4 minutes on the top rack. They will not look done, but don't cook them any longer. Let them sit on the cookie sheet for a couple of minutes before removing them and putting them on a wire cooling rack.

When they are cooled, spread cream cheese frosting in between two cookies.

Cream Cheese Frosting:
4 oz. softened cream cheese
1/2 cup butter
1 tsp vanilla
1 TBSP milk
2-3 (or more) cups powdered sugar

(Amber Dickens)

Texas Roadhouse Rolls

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar

2 quarts all purpose flour (7-8 cups)

2 whole eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen.

*Jenn's Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet. I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes. In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.


Frozen Samoan Pie

Made this for Pie Night with friends. So good!

1 (16.5-oz.) Pillsbury® Create ‘n Bake Refrigerated Chocolate Chip Cookie Dough
1 quart French vanilla ice cream (block form preferred)
2 ½ cups coconut, toasted* and divided
10 fudge covered graham crackers, broken and divided
14 hard macaroon cookies, broken and divided
1 cup carmel sundae syrup, divided
½ cup miniature chocolate chips, divided
Smucker’s® Chocolate Fudge Magic Shell® Topping

Heat oven to 350º. Grease bottom of a 10-inch springform pan. Spread the cookie dough evenly across the bottom of the pan and bake at 350º for 18-22 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Spread 1/3 of the coconut, 1/3 of the chocolate chips, and 1/3 of the caramel on top of the cookie layer.

Using a large butcher knife slice the ice cream block into 1-inch sections. Take half of the ice cream sections and spread evenly across the chocolate chip layer. If necessary, break ice cream segments up to make sure all gaps are filled. Layer half of the fudge grahams, half of the broken cookies, 1/3 of the chocolate chips, 1/3 of the coconut (press into the ice cream), and 1/3 of the caramel on top of the ice cream. Take the last half of the ice cream sections and spread evenly. Repeat the broken cookie layer, adding the rest of the coconut. Cover with aluminum foil and place in the freezer for 2-4 hours or until frozen throughout.

Before serving let the pan sit out for 10-20 minutes to soften. Run a knife around the edges of the pan. Release the springform. Store covered leftovers in the freezer.

*Tip: To toast coconut, spread on cookie sheet; bake at 350º F. for 7 to 8 minutes or until light golden brown, stirring occasionally.