Saturday, December 25, 2010

Taquitos! Merry Christmas too!

Baked Chicken Taquitos
4 ounces cream cheese, softened (I used chive and onion)
1/3 cup green salsa (I just used regular)
2 tablespoon fresh lime juice
3/4 teaspoon cumin
1 1/4 teaspoon chili powder
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
3 tablespoons chopped cilantro (I skipped)
1 green onion, sliced finely 
2 cups shredded cooked chicken
1 1/4 cup grated monterey jack cheese

14 small yellow or white corn tortillas (I don't like corn so I used my pre-cooked uncooked flour torts!)
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and 1 cup cheese and combine well.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. (I didn't have to do this as I used uncooked tortillas and just cook them, making sure to not cook until crispy) Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Use a toothpick to secure if need.

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven, top with remaining 1/2 cup of cheese. Serve immediately with salsa, sour cream, and guacamole on the side. These extras really made the taquitos for us!

I loved these!  This is my kind of meal.  I just wish my kids liked mexican food.  I end up making quesadillas for them.  Booo!
****This is great with CANNED chicken!  Throw the chicken and the spices in a pot along with the cheeses and it makes a great mexi-dip too!  YUMMMMMY!

Friday, December 24, 2010

Cream Cheese Cookie Bars- feed a lot!

Frosted Cream Cheese Sugar Cookie Bars


1 1/2 - cups sugar
1 - cup butter, softened
8 oz - cream cheese, softened
1 - egg
1/2 - teaspoon almond extract
1 - teaspoon vanilla
1/2 - teaspoon baking soda
1 - teaspoon baking powder
2 1/2 - cups all purpose flour

1/2 - cup butter softened
4 oz - cream cheese, softened
3 1/2 - cups powdered sugar
3-5 - tablespoons milk
1 - teaspoon vanilla
food coloring or icing paste

In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes. Add the vanilla and almond extract and beat for 1 minute more. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. Add the flour mixture to the butter mixture and beat for about 2 minutes. Press the dough into a large jelly roll (cookie sheet with sides) pan (12 x 18) Bake at 350 degrees for 20 minutes. Let the pan cool completely. To make the frosting, in a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. Frost your pan of cookies. Cut the cookies into bars and serve!

I loved these.  They were definitely more cake-like than cookie like (like these yummy bars), but the taste was amazing.  How can you go wrong with cream cheese in anything?  This makes a lot of cookie/cakes, so have them when you've got a crowd!

Tuesday, December 21, 2010

Death by living- Chocolate Velvet Pie

Chocolate Velvet Pie
(from Sugar Daisy Bakery)

1 8" prepared chocolate crumb crust
1¾ c. milk chocolate chips
1 pkg (8oz) cream cheese, softened
1 tsp vanilla
1 c. Heavy Whipping Cream
Sweetened Whip Cream (optional)
Chocolate Curls (optional)

Microwave chocolate chips in a microwave safe bowl on medium-high heat for 1 minute. Stir. If needed microwave 10 -15 seconds more, or just until melted. Cool to room temperature.
Beat melted chocolate, cream cheese and vanilla in a large mixing bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate for 2 hours or until firm. Top with sweetened whip cream and chocolate curls.
Chocolate curls: carefully draw a vegetable peeler across edge of a chocolate bar.

When I say "death by living" it's because once you put all those ingredients together, especially that heavy whipping cream, you know you are in for a treat!  This pie is like eating really good quality chocolate truffles in cold form!  With an oreo crust as a bonus!  So eat small portions, and enjoy!  

A great snack treat- Caramel Corn Puffs!

Caramel Corn Puffs

1/2 bag (the bag was 15 oz) Clover Club Corn Puffs
1 stick butter
1 c. brown sugar
1/2 c. light Karo syrup
1 tsp. baking soda

Place corn curls in a large roasting pan or similar pan with sides. In a saucepan cook all ingredients except for baking soda. Stir and cook over medium heat until almost boiling. Add teaspoon of baking soda (mixture will foam!). Pour mixture over the corn curls and stir so all are covered. Place in oven at 250 degrees for 30 to 45 minutes, or until crispy. (Mine took 30 minutes!) Stir to prevent bubbling every 10 minutes. To cool, pour onto waxed paper, then break apart. Better than caramel popcorn!

These are melt in your mouth!  Great like popcorn, only without the kernels.  I have never bought these at the store before, but they had natural ingredients, and they were like cheetos without the cheese!  Yummy treat.  Try it.

Wednesday, December 15, 2010

Fast and easy yummy chicken Asian dish

Japanese Chicken

  • 2 eggs
  • 1 cup flour
  • 6 Tbsp. sesame seeds(optional)
  • 4 chicken breasts
  • 3/4 cup soy sauce
  • 2 cups vinegar
  • 1/3 cup water
  • 2 cups sugar
  • rice or rice noodles

Preheat oven to 350. Whip eggs, dip chicken in eggs then in flour. Mix the remaining ingredients to make a sauce, and pour sauce over chicken. Bake for 30 minutes. Serve over rice or rice noodles.

I know I've posted similar recipes, but I think this is prepared a bit differently.  It really takes almost no time.  I cut my chicken breasts into bite-sized pieces, so that took a little more time to dip them in the egg and flour, but not much.  The flavor was excellent and Olivia even said she liked it!  That is HUGE.  We had some udon noodles that were really fun to serve with it, but rice was tasty as well.  There is enough sauce to coat the rice, which is important to me.  You could probably half the sauce and still have enough, but that depends on how big your chicken breasts are.

Thursday, December 2, 2010

Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake
from (

*Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight.

4 tablespoons butter, melted
2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos)

4 (8-ounce) blocks cream cheese, softened to room temperature
1 cup sugar
4 large eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream (I used light and it worked just fine)

Cookie Dough:
½ cup butter, softened
½ cup sugar
½ cup packed light brown sugar
2 tablespoon water or milk
2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup mini chocolate chips
An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

1 cup heavy whipping cream, whipped to stiff peaks (add 1 tablespoon powdered sugar while whipping if you like a bit of extra sweetness)
Mini chocolate chips, for sprinkling

For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake. **don't worry about making these look pretty!**

For the crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs (you could easily use a food processor to crush the cookies and incorporate the butter). Press onto the bottom and about halfway up the sides of the prepared pan.

For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix - incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.

Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.

I halved this recipe and it worked really well!  This whole recipe makes a lot, but you can either freeze extra pieces or share them!  I recommend you cook it longer if you are making the whole batch.  Yes, the center should be jiggly when you turn off the oven, but it should only be slightly so, and not raw-looking at all.  It won't set if it's not cooked, and that is a bad thing!  I know because it happened to me, sadly...
Though this looks labor-intensive it really isn't too bad time-wise.  I put it together in about half an hour.

A no beans, no tomato mexican soup that's delicious!

Mexican Chicken Chowder
  • 3 pounds Chicken (I halved the recipe and used half a rotisserie chicken)
  • 1 cup chopped Onion
  • 2-3 Garlic cloves, minced
  • 4 T. Butter
  • 4 Chicken bullion cubes
  • 2 cup liquid (reserved from chicken) (I used a can of chicken broth)
  • 2 tsp. cumin (I used 1 teaspoon for the kid's sake and it was about right for them)
  • 4 cups Half and Half
  • 4 cups grated Jack Cheese (I used cheddar)
  • 2- 14oz. can Cream of Corn
  • 2- 4oz can Green Chiles
  • a few shaked of Tabasco

Boil chicken with 1 onion quarted & 1 T. salt. Reseve 2 cups of the chicken stock for soup. Cool chicken & shred.

Saute onions & garlic in butter in pot until soft. Then add rest of ingredients except for half and half and jack. Bring to Boil. Then add half and half and jack. Make sure to turn your heat to low.  Stir constantly until combined.

This soup was awesome!  It was a nice change from taco soups, chili, etc, but with the hint of spice, while mostly creamy.  Try it!!