Angela's Awesome Enchiladas

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1 teaspoon chili powder
1 tablespoon butter
1 small red onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can hot enchilada sauce
1 (6 ounce) can sliced black olives

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside.

Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

These were probably the best TASTING chicken enchiladas I've ever had....unfortunately they were also the gooiest, grossest mess I've ever had. The part in the middle of the pan with all the sauce in the bottom and on top just made these inedible for someone with texture problems like me! Big disappointment considering the great reviews this recipe got on allrecipes.com

Dutch Chicken Delight

Dutch Chicken Delight

4 slices bacon, halved crosswise
1 1/2 lbs boneless, skinless chicken breasts
1 cup water
1 can creamy chicken-mushroom soup
1 1/4 cups milk
8-oz sour cream
2.25 oz jar sliced dried beef, well rinsed and coarsely chopped
16 oz dried egg noodles, cooked and drained

Preheat the oven to 350^. In a large skillet, cook the bacon over medium heat until crisp. Drain on paper towels and set aside, reserving drippings in skillet. Saute chicken in reserved drippings until lightly browned on both sides. Add 1 cup water and continue cooking until half the water has evaporated and chicken is completely done. Remove chicken and let cool a few minutes, then chop into bite-sized pieces.

Add the soup, milk, sour cream and chopped beef to the skillet and stir until smooth and combined. Add the chicken. Place the cooked noodles in a large casserole dish and pour the chicken mixture over them, stirring until well combined. Bake for 40 minutes, stirring once half way through. Sprinkle with bacon and serve.

Recipe adapted from Better Homes and Gardens Special Interest Publications Ultimate Casseroles. Excellent flavor but a little dry after baking....so next time I'll either mix it in the skillet and skip baking it, or add a can of celery soup.

Breakfast Sausage & Velveeta Eggs

Breakfast Sausage

2 tsp dried sage
2 tsp salt
1 tsp black pepper
1 tbsp brown sugar
1/4 tsp crushed red pepper flakes
1 pinch ground cloves
2 lbs ground pork

Combine all the spices and brown sugar in a small bowl and mix well. Add to the ground pork and mix well with your hands. Form into patties. Place a many patties as you need in a large skillet over medium high heat and saute for 5 minutes per side, or until done. (Freeze remaining patties).

These were good, but not great. I will definitely be experimenting with the seasonings until I find a combination I like, because I like the fact that these were nice and lean. Even though there was only a pinch of cloves, I didn't like that flavor so I'll be leaving it out next time. Adapted from allrecipes.com


Velveeta Eggs

6 eggs
2 tbsp half & half or milk
Salt & pepper to taste
2 tbsp butter
2 slices Extra-Thick Velveeta, torn into pieces

Beat the eggs, milk, salt & pepper in a bowl until well combined. Melt the butter in a non-stick skillet until foamy. Pour in the eggs, add the velveeta and stir occasionally until cooked. The cheese will melt into the eggs when ready.

Great with toast!

Chicken Milano

Chicken Milano

2 large skinless, boneless chicken breasts
Garlic Salt & Pepper
2 tbsp butter
2 tbsp olive oil
1/2 cup diced red onion
1/2 cup julienned sun-dried tomatoes, drained
2 tsp basil
1 tbsp dried garlic flakes
1 1/2 cups chicken broth
1 cup heavy cream
1/2 cup grated parmesan

Pound the chicken breasts between sheets of plastic wrap until flattened to an even thickness all over. Season with garlic salt and pepper, while heating the butter and olive oil in a large skillet. Brown the chicken on both sides. Add the red onion, sun dried tomatoes, basil, garlic flakes and chicken broth and bring to a boil, covered. Reduce heat and simmer 30 minutes or until tomatoes have softened and broth has reduced by about half. Stir in the cream and parmesan and continue to simmer until the sauce thickens a bit. Serve over hot, cooked fettuccini.

This was good and would easily serve 4.

Adapted from allrecipes.com.

Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

1 (18.25 ounce) box red velvet cake mix
2 eggs, lightly beaten
1/2 cup vegetable oil
1 tablespoon bourbon
1/2 cup butter, softened
4 cups powdered sugar
1 tsp vanilla
Enough milk to make frosting spreadable

Preheat the oven to 375 degrees F (190 degrees C).

Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.

Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Combine the butter, powdered sugar, vanilla and enough milk to make a spreadable frosting. Use frosting to sandwich the cookies together in pairs.

These were Jennifer's favorites of all our cookies this year!

Christmas Butter Cookies

Christmas Butter Cookies

1 1/2 cups butter
1 1/3 cups powdered sugar
1/4 tsp salt
1 tsp vanilla
3 cups all purpose flour


Powdered Sugar Icing

3 cups powdered sugar
1 tsp vanilla
2-3 tbsp water or milk
Decorative sprinkles and/or edible glitter
Food coloring

In a large bowl, beat butter, sugar, salt and vanilla until fluffy. Beat in the flour until dough comes together.

Preheat oven to 350^F. Divide dough in half and, on a lightly floured surface roll half the dough to 1/4-inch thick. Cut into whatever shapes you wish with cookie cutters. Repeat with remaining dough, rerolling as needed.

Arrange cutouts 2 inches apart on ungreased cookie sheets. Bake 12-14 minites or until edges are very lightly browned. Cool on cookie sheets for 1 minute, transfer to wire racks and cool completely.

For the Powdered Sugar Icing, in a large bowl, stir together the powdered sugar, vanilla and enough water or milk to make an icing that will just hold a line when piped. Tint whatever colors you wish and frost and decorate cookies as desired.

This cookie dough was very easy to work with, tastes good and my daughter and I had a great time decorating them! OK...she did most of the decorating! I mostly watched and offered praise and encouragement!

Orange Brownies

Orange Brownies

1 cup butter, softened
4 large eggs
2 tsp orange extract
2 tsp orange zest, divided
2 cups sugar
1 1/2 cups all purpose flour
1 tsp salt
1 cup confectioners' sugar
2 tbsp orange juice

Preheat oven to 350^F. Spray a 9x13" baking pan with nonstick cooking spray.
In a large bowl, beat butter, eggs, orange extract and 1 tsp zest at medium speed until well blended. Mix in the sugar, flour and salt until combined. Spread batter in prepared pan and bake for 30 minutes or until golden brown and set in center. Remove from oven and pierce brownies with a fork.
In a small bowl, combine confectioners' sugar, orange juice and remaining 1 tsp zest; stir until smooth. Pour glaze over brownies. Cool and cut into squares.

From Paula Deen's Best Desserts magazine. These are SO GOOD! My personal favorite of all the cookies we've baked this year.

Steak Strips in Onion Gravy

Steak Strips in Onion Gravy

1.5 - 2 lbs beef sirloin steak, cut into strips
3 tbsp olive oil
Garlic Salt & Pepper
1 large sweet onion, halved and sliced
Pinch of rubbed sage
Splash of worcestershire sauce
1 packet McCormick's Au Jus mix
14 oz can beef broth
1 cup water

Heat the olive oil in a large skillet until hot. Add the steak strips, season with garlic salt and pepper and brown well on all sides. Add the onion slices and cook about 5 minutes stirring occasionally. Add the remaining ingredients and bring to a boil. Cover, reduce heat and simmer about 1 hour or until the steak is very tender. Thicken the gravy with a little flour and water whisked together if you wish.

This was delicious served with Mashed Potatoes!

Big Soft Ginger Cookies

Big Soft Ginger Cookies

2 1/4 cups all purpose flour
2 tsp ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 tbsp orange juice
1/4 cup molasses
Extra sugar for rolling

Preheat the oven to 350^F. Sift together the flour, ginger, soda, cinnamon, cloves and salt and set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Stir in the orange juice and molasses. Gradually stir in the sifted flour mixture until well combined.

Shape dough into walnut sized balls and roll them in sugar. This dough is very soft, so I found it easier to just drop about a tablespoonfull of the dough into the sugar and the roll it.

Place about 2 inches apart on ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes. Allow cookied to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

These are delicious, soft and chewy. John says he'd like me to make these often and not just at Christmas. They're nicely shaped and quite flat and I think they'd be really cute with some holly leaves & berries piped on them with icing, but I have a cold and don't feel much like messing with that today. Maybe next year.

Adapted from recipe of the same name at allrecipes.com

Mexican Chicken Soup

Mexican Chicken Soup

1 lb boneless, skinless chicken tenderloins
Water to cover the chicken
1 can cream of chicken soup
1 can Rotel tomatoes
2 tbsp taco seasoning
1 tbsp chili powder
2 tsp cumin
1 tbsp chopped cilantro
1 tbsp lime juice
Garlic Salt and Pepper to taste
1 (11.5 oz)can V8
1 can black beans, rinsed and drained
1 can dark red kidney beans, drained
1 can Mexi-Corn

Wash the chicken and place in a stockpot. Cover with water and bring to a boil. Skim off that gross foamy stuff! Reduce heat and add the chicken soup, Rotel, taco seasoning, chili powder, cumin, cilantro, lime juice, garlic salt and pepper, and the V8. Continue cooking until chicken is completely done. Add the black beans and kidney beans and cook about 1/2 hour. Stir in the corn until heated through. Serve with a dollop of sour cream, shredded cheese and tortilla chips.

I usually make this type soup with chicken broth, but I didn't have any tonight so I substituted the cream of chicken. It was good but the color is weird so I probably won't make it this way again.

Smoked Sausage & Egg Salad Sandwich

Smoked Sausage and Egg Salad Sandwich

5 hard boiled eggs, peeled and finely chopped
1 tsp minced dried onion
1 heaping tablespoon soft cream cheese (plain or Chive & Onion flavored)
2 tsp yellow mustard
Mayonnaise
1 lb Hillshire Farms Smoked Sausage
Toasted Hot Dog Buns

Combine the chopped eggs, onion, cream cheese, mustard and enough mayonnaise to bind. Chill until ready to make the sandwiches.

Cut the sausage into bun-sized pieces and broil or grill until hot and lightly browned. Spread some egg salad on the toasted buns and top with a piece of sausage. Yummy good, fast and easy!

Slow Cooked Pork with Caribbean Rice and Peas

Slow Cooked Pork

5-6 lb Boston butt pork roast or pork shoulder
1 medium onion, chopped
4 garlic cloves, crushed
1/2 cup orange juice
1/2 cup grapefruit juice
1/3 cup lemon juice
2 tbsp brown sugar
2 tsp salt
2 tsp chili powder
1 tsp ground allspice
1 tsp black pepper

Place the pork in the slow cooker, fat side up. Combine the remaining ingredients and pour over the pork. Cover and cook on low for 6-8 hours or until very tender. Yum!


Caribbean Rice and Peas

2 cups long-grain rice
1/2 cup unsweetened coconut milk
1 1/2 cups chicken broth
1 cup water
2 tsp grated lemon rind
2 cans field peas (or pigeon peas), rinsed and drained
1/2 cup broth from the pork roast

Combine the rice, coconut milk, broth, water and lemon rind in a rice cooker. Cover and cook until liquid is absorbed and rice is tender and fluffy. Meanwhile, in a pot combine the peas and pork broth. Bring to a boil, reduce heat, and simmer until hot. Serve the peas over the rice. And Yum again!

Both of these recipes are adapted from Southern Living 2002 Annual Recipes.

Peppery Onion Bread

Peppery Onion Bread

17 tbsp water (70-80^F)
2 tbsp butter, softened
1 1/2 tsp salt
3 cups bread flour
3 tbsp nonfat dry milk powder
1 tbsp sugar
1 tsp pepper
1/4 tsp garlic powder
2 tsp active dry yeast
1 tbsp dried minced onion

Place ingredients in bread machine pan, in order suggested by manufacturer. Select dough setting (or basic bread setting if you're going to bake it in the machine). When machine beeps, remove dough and place in loaf pan. Let rise about 30-45 minutes. Bake at 350^ F for 30 minutes.

We had this with Broccoli Cheese Soup and it was good!

Cheriyaki Pork & Brilliant Broccoli

Cheriyaki Chops

2 (1-inch thick) pork loin chops
Garlic Salt & Pepper to taste
1 tbsp olive oil
1/4 cup chopped onion
1/2 cup World Harbor Oriental Style Cheriyaki Glaze
Pinch ground ginger
Pinch Five-spice Powder
1 tbsp honey
2 tbsp water

Season the chops with garlic salt and pepper. Cook in hot oil in a small skillet until browned well on both sides. Meanwhile combine remaining ingredients. When chops are brown, place then in a 9x9" baking dish and cover with the sauce. Reserve the remaining oil in the skillet for the Broccoli. Cover dish tightly with foil and bake at 335^ F for 1 hour or until tender.

This was delicious! I served it with Rice and:


Brilliant Broccoli

1 lb frozen broccoli florets, thawed
1 tbsp butter
1 tsp crushed red pepper flakes
Salt & pepper to taste
3 tbsp Parmesan cheese
1 tsp brown sugar

About 10 minutes before the pork is ready to come out of the oven, heat the oil remaining in the skillet. Add butter and pepper flakes and stir to loosen browned bits. Stir in the broccoli and saute over medium high heat until broccoli is cooked crisp-tender. Meanwhile combine the parmesan and brown sugar. When the broccoli is done, sprinkle with the parmesan mixture. Serve hot. This is my new favorite broccoli dish! I found this recipe at allrecipes.com...the Pork dish I created.

Turkey Salad

Turkey Salad

6 cups chopped, cooked turkey
1/4 cup minced red onion
1/3 cup minced celery
8 oz crushed pineapple, drained
2 tbsp honey
4 tbsp yellow mustard
1 cup mayonnaise
Salt & Pepper to taste

Combine all ingredients in a large bowl and mix well. Refrigerate for at least 1 hour to blend flavors. Serve on a bed of lettuce or on sandwich rolls or bread.

I love this salad! It can also be made with chicken. I like it with chopped pecans or chopped smoked almonds. You can also substitute bbq sauce for the mustard if you wish.

Cathy's Christmas Jam

Cathy's Christmas Jam

4 cups crushed fresh strawberries
6 oz fresh cranberries, finely chopped in the food processor (not pureed!)
1 pkg powdered Sure-Jell
2 tsp lime juice
1 tsp cinnamon
1/2 tsp ground cloves
7 cups sugar

Sterilize 8 (8-oz) canning jars and the lids.

Combine the strawberries, cranberries, Sure-Jell, lime juice, cinnamon and cloves and bring to a full boil over high heat. Cook, stirring constantly for 1 minutes. Stir in the sugar. Return to a full, rolling boil and cook 1 minute. Test (drop a tiny bit on a cold saucer and let it set a couple of minutes. Meanwhile, continue to cook and stir the fruit. If the test drop develops a "skin" it's ready. (I've never had to cook this longer than about 3 minutes.)

Ladle the jelly into the sterilized jars. With a damp cloth, wipe the rims to remove any spills. Place the lids on the jars and screw on the rings to seal. Place the jars on a rack in a large pot of boiling water. The water should cover the jars by 1-2 inches. Cover the pot and process for 10 minutes.

Remove the jars carefully and let cool on a towel (do not invert the jars!) I love to hear them pop as they seal!

This is absolutely delicious and has a beautiful color. Makes a great gift too! Everyone loves homemade preserves!!

Honey Of An Oatmeal Bread

Honey Of An Oatmeal Bread

1 cup water
1 tablespoon vegetable oil
1/4 cup honey
1 teaspoon salt 1/2 cup rolled oats
2 1/3 cups bread flour
1 teaspoon active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Light Crust or Basic setting, and press Start.

This is a delicious, honey flavored bread! From allrecipes.com