Friday, August 23, 2013

Really great muffins!

Applesauce Spice Muffins( muffins:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup packed light brown sugar
  • 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
  • 1 cup unsweetened applesauce
  • 1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped
For topping:
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • Special equipment: a muffin pan with 12 (1/2-cup) muffin cups


Prepare muffins:
Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.
Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.
Make topping and bake:
Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.

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Wednesday, August 21, 2013

Creamy Nutella popsicles

Nutella COOL WHIP  Popsicles
Makes 3 popsicles
  • 1 cup COOL WHIP
  • 1/2 cup milk
  • 3 Tbsp. Nutella
Place all ingredients in a blender. Process until blended, then pour into popsicle molds. Freeze for a few hours, then enjoy.

Slow Cooker Chicken Fajitas

Slow Cooker Chicken Fajitas

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve
Spray slow cooker with non-stick cooking spray. Place all ingredients in slow cooker and mix gently, until all spices are incorporated. Cook on low for 4-6 hours or high for 2 hours.
Serve with tortillas, shredded cheese, salsa, and guacamole.

Easy and good!

Oreo Cake Batter Ice Cream

Oreo Cake Batter Ice Cream
Recipe adapted slightly from Annie’s Eats
2 1/2 cups whole milk, divided
1/2 cup yellow cake mix (I used Pillsbury Funfetti because I had a box on hand)
1/2 cup sugar
Pinch of salt
3 egg yolks
2 tsp vanilla
1/2 cup heavy cream
2 rows of cake batter flavored Oreos, roughly chopped
In a medium, heavy bottom sauce pan combine 1 cup of the whole milk with the cake mix, and sugar. Whisk over medium heat until warmed through, making sure the cake mix doesn’t clump. In a small bowl whisk the egg yolks with the pinch of salt until smooth. In a large bowl combine the remaining milk, heavy cream and vanilla, and place a fine mesh sieve over top.
When the heated milk mixture begins to steam slightly, remove from heat. Slowly ladle 1/4 cup of the mixture into the egg yolks while whisking constantly. This is called tempering, it prevents the yolks from cooking and scrambling when they hit the hot milk mixture. Test the yolks to make sure they’re not still cold and then slowly pour them into the steaming milk mixture, again whisking constantly.
Keep whisking until the mixture has thickened and an instant read thermometer reads 170-175°F. I found that as I was whisking the cake batter was making my mixture clumpy. Don’t worry, this won’t effect your base, it just makes it kind of difficult to whisk. Once the the base reaches the 170-175°F, pour through the sieve into the milk and cream mixture. Whisk gently to combine. Cover with plastic wrap and refrigerate for 3 hours or overnight.
After the base has chilled thoroughly freeze according to your ice cream maker’s instructions. About 10 minutes before the cycle is over, add in your chopped Oreos. Pour into a large container and freeze until hard.
Ice cream will last about three weeks to a month in an airtight container, though I’ve been known to savor mine for several months, even if it is a bit frost bitten.

Szechuan Chicken and Noodles

Szechuan Chicken and Noodles

  • 1 lb chicken breasts, cut into bite-size pieces
  • 1 3/4 cups Yoshida's Original Gourmet Sauce*
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 green bell peppers, diced (seeds and ribs removed)
  • 1 small yellow onion, chopped
  • 2 cups broccoli florets, steamed
  • 2 teaspoons minced garlic
  • 1 teaspoon paprika 
  • 1 box (13.25 oz) whole wheat linguine noodles (you don't have to use whole wheat) 
Cook the linguine noodles according to the directions on the package.
In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes). Remove the chicken onto a plate.
In the same skillet, add olive oil over medium heat. Add the onion and bell pepper and saute until soft (about 8 minutes). Once the vegetables are done, add the cooked chicken back to the skillet.
Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened. Add in the cooked broccoli last.
When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture. Stir to combine and serve.
Makes 6 servings.

We all loved this.  I cooked the chicken in the slow cooker with the Yoshida's sauce to save time and then threw it in the pot at the end.  Really good!

Strawberries N Cream Bars

Strawberries and Cream Bars
Sugar Cookie Bottom Layer:
-1/3 cup shortening
- 1/3 cup butter
- 3/4 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cup flour
- 1 8 oz. package (1 bar) of PHILADELPHIA Cream Cheese (softened)
- 1 cup white chocolate chips
- 1 1/2 cups chopped strawberries
- 1/2 cup sugar
- 1/3 cup water
- 2 TB cornstarch
- Large tub of Cool Whip
1. Preheat oven to 350. Grease 9×13 pan,
2. Cream together shortening, butter and sugar. Mix until fluffy. Add eggs, vanilla and almond extract until well combined.
3. In a separate bowl, combine baking powder, salt and flour and mix well. Gradually add to creamed mixture until well blended. Spread into the bottom of your greased pan. Bake for 15-18 minutes or until edges or golden brown. Let cool.
4. Melt white chocolate chips in a bowl in the microwave by heating up in 30 second intervals. Mix with softened cream cheese until well blended. Spread over sugar cookie layer and refrigerate.
5. In a small pan, mix together sugar and cornstarch. Add chopped strawberries and water and heat on medium-high heat until it comes to a boil. Once it is boiling, take off the heat and let cool for 10 minutes. Pour over cream cheese layer and refrigerate for 1-2 hours.
6. Top with Cool Whip and refrigerate until ready to serve.
Totally perfect and delicious.  A great treat!

Easy Cobbler Recipe for any fruit

Any Fruit Cobbler

4 T butter
3/4 c. flour
3/4 c. sugar
1 t. baking powder
1/4 t. salt
3/4 c. milk
2 c. fruit- fresh, frozen, canned, whatever- I loved frozen mixed berries
1 T. sugar (for topping- optional)


  1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
  2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
  3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
  4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
This was delicious and easy.  I'll have this be my go-to cobbler recipe.

Tuesday, June 25, 2013

Ok, these are amazing Chocolate Chip Cookies! The best ever.

Chewy Chocolate Chunk Cookies
recipe here

  • 2 and 1/4 cup all-purpose flour, spoon & leveled
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, melted
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips or chocolate chunks

  1. Instructions
  2. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
  3. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
  4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  5. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. Do not bake longer than 12 minutes. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
  7. Notes
  8. *Room temperature egg + egg yolk are preferred. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 10 minutes. Recipe from

Follow these directions closely and you will be happy!  They come out beautiful, chewy, and, my new favorite choc chip cookie recipe.  Really.  I know I have a lot!

Tuesday, May 14, 2013

Fresh Strawberry Yogurt Cake

another phone pic, sorry

Fresh Strawberry Yogurt Cake



  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 T. lemon juice, divided
  • Zest of 1 lemon (I used orange)
  • 2 ½ cups all-purpose flour, divided
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 8 oz. plain or vanilla, Greek yogurt
  • 12 oz. fresh strawberries, diced
  • 1 cup powdered sugar (I skipped the glaze- it was great plain)


  1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
  2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
  4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Okay, this cake had great flavor and is somewhat healthy!  It was moist and nicely sweet.  

The Best Enchilada Soup- Chili's copycat. Crockpot

Chicken Enchilada Soup {Chili’s Copycat}
this recipe makes a lot- I usually halve it
  • 2 tablespoons vegetable oil
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 1 quart chicken stock ( I used Just Like Bouillon with water)
  • 1 tablespoon chicken soup base (I took it down a little)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon black pepper
  • 1 (8 oz). can tomato sauce
  • 1 (19 oz.) can enchilada sauce (or two 10 oz. cans) I used this quick recipe
  • 1 cup masa harina (or 6 small corn tortillas, minced, I blended mine in the blender)
  • 16 oz. Velveeta, cubed
  • 1 (22 oz.) bag Tyson roasted and diced chicken, thawed (I just threw my 1 or 2 breasts in the crockpot)
  • 1 can whole kernel corn, drained (optional)
  • 1 can black beans, drained (optional)
  • Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

1. In a skillet, heat the olive oil over medium heat, and saute the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.
2. Add all the other ingredients, except the chicken (unless you're using the uncooked chicken), corn and black beans. Cook over high heat for 4 hours or low for 5-7. However you work your crockpot magic. Whisk until smooth (you may wish to use a stick blender).
3. Add the chicken pieces, corn and black beans and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

This is so great!  I've made it twice already.  The tortillas thicken it up nicely and add a nice flavor, even though I usually don't go for corn tortillas.  The velveeta adds a nice richness and creaminess.  I have two other recipes for Enchilada Soup on this site, but one uses cream of chicken soup and one uses little pastas so they all have a place here.

Wednesday, May 8, 2013

My new favorite choc chip recipe

Chocolate Chip Cookie Recipe that I Love

  • 1 cup brown sugar
  • 1 cup sugar
  • 1/2 cup butter
  • 1/2 cup oil
  • eggs
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp baking powder
  • 1 tsp. almond extract
  • 1 tsp.vanilla
  • 3 cups flour
  • 1 1/2 cups white chocolate chips
  • 1 cup cookies and cream bars, chopped


  1. Preheat oven to 350.
  2. Cream butter, oil and sugars. Add eggs and beat until fluffy.
  3. Add remaining ingredients.
  4. Place on greased cookie sheet and bake for 7-9 minutes.
What's great about these is the almond extract adds a nice little flavor, and the vegetable oil makes for the nice crackly top.  The cookie is still soft, but not cakey or too chewy.  I do like to chill the dough before baking to keep from spreading.

Tuesday, May 7, 2013

Knockoff Panda Express Chow Mein-- easy and kid-friendly!

  • not an awesome pic, sorry

  • Panda Express Chow Mein Knock-off
  • (from

  • 1/4 c. soy sauce
  • 1 Tbsp. brown sugar
  • 2 cloves garlic, minced (I used about a teaspoon of garlic powder)
  • 1 tsp. fresh ginger, grated (I used a sprinkling of ground ginger)
  • ground black pepper, to taste
  • 2-3 Tbsp. vegetable oil
  • 3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)
  • 2/3 c. chopped celery (chopped diagonally)
  • 1 medium-sized onion, thinly sliced
  • 2 c. chopped cabbage
  • In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
  • Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
  • Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
  • Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

Wow--- the kids loved this!  It tasted a lot like Panda Express but less greasy...I forget I was going to use sesame oil instead of the vegetable oil to give it a little more nutty flavor.  It was great though.  It was about 4 dollars for the big pack of noodles, which is kind of pricey, will look out for cheaper price somewhere.  You can serve this with many different kinds of chicken.  I served it with the crockpot Honey Garlic Chicken.

Tuesday, April 9, 2013

A flavorful salad- Craisin Feta Pecan Salad with Balsamic Vinaigrette

  • Candied Pecan, Craisin, and Feta Salad
  • 2-3 cups spring mix salad
  • 1 cup sugar coated pecans (I used a quick recipe on allrecipes to candy my pecans
  • 1 cup craisins
  • 1 cup crumbled feta cheese

  • 4 cloves garlic, grated
  • 3 Tbsp. mayo
  • 2 T. lemon juice
  • 2 T. sugar
  • 1 T. Dijon mustard
  • 2 t. Morton's Nature Seasoning (I used a combo of a little garlic salt, pepper, onion powder)
  • 1 1/2 t. salt
  • 1/4 c. balsamic vinegar
  • 3/4 c. extra virgin olive oil
  1. In a large bowl or on a large plate, lay out spring mix salad. Top with sugar coated pecans, craisins, and crumbled feta.
  2. You could use a store bought Creamy Balsamic Vinaigrette or you can make the recipe above by whisking together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).
  3. Pour dressing over prepared salad and enjoy! Refrigerate any leftover dressing.(from
This was full of flavor, I really liked it.  I didn't have fresh garlic or Morton's seasoning but I used garlic powder and other spices.  The dressing is really forgiving, but it makes the salad.  

Brown Butter Brownies

Browned Butter Brownies

  • 2 1/2 sticks salted butter
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tbsp water
  • 2 tsp vanilla extract
  • 4 eggs
  • 1 cup all purpose flour
  • 1 cup high quality semi-sweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. Prepare a 9x13 baking dish by spraying with non-stick cooking spray and lining with parchment paper (optional, but I like to do it so I can lift the brownies right out of the dish).
  3. Melt butter in a large saucepan over medium high heat. Stir constantly until butter has reached a light brown color and little "bits" have formed.
  4. Pour the butter into the bowl of a stand mixer. Add the sugar and cocoa powder and beat until smooth, almost creamy.
  5. Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
  6. Add the flour and chocolate chips and mix well. Batter will be VERY thick.
  7. Use a sturdy rubber spatula to spread batter in the 9x13 pan. Bake for 25-30 minutes until toothpick inserted comes out clean.
  8. Let cool, then cut into 2" squares to serve.

Holy Cow!  If you like a good, rich, chocolatey brownie with that extra pizazz from the browned butter, you'll love these babies.  We did!

White Chocolate Chip Snickerdoodles- amazing!

White Chocolate Snickerdoodle Cookies
  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 3.4 oz package white chocolate instant pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips
  • 1 tsp cinnamon
Cinnamon Sugar Mixture:
  • 1/3 cup sugar
  • 1 1/2 tsp cinnamon
1.  Preheat your oven to 350 and prepare baking sheets by lining with parchment paper.
2.  In a large bowl mix together flour, baking soda, salt, cinnamon, and white chocolate pudding mix. Set aside.
3.  In your mixer cream together butter, sugar and brown sugar.  Add eggs and mix together.  Add your bowl of dry ingredients.  Mix together and lastly add the white chocolate chips.
4.  Mix in a small bowl the cinnamon sugar mixture.  Scoop out cookie dough and roll into balls.  Roll the balls in the cinnamon sugar and place two inches apart on baking sheet.
5.  Bake for about 10 minutes or until slightly golden.  Let cool and enjoy!

These are so good!  I will make these again.

Tomato Basil Soup- beats Campbell's every time!

Tomato Basil Soup

  • 1 1/2 cups chopped onion
  • 3 garlic cloves, chopped
  • 3/4 cup fresh basil, chopped (I used about 1 T or less, dried)
  • 1 (28 oz) can fire-roasted diced tomatoes, undrained
  • 1/2 cup (4 oz) 1/3-less fat cream cheese, cut into cubes
  • 1 1/2 cups fat-free milk
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

In a large saucepan over medium-high heat, heat olive oil and saute the chopped onion for 3 minutes, until translucent.  Stir in garlic and cook for an additional minute.  Add tomatoes and basil, bringing to a boil.  Stir in cream cheese until melted.

Place mixture in a blender or food processor and blend until smooth.  Return to saucepan and stir in milk, salt and pepper.  Return to medium-high heat and cook for 2 minutes.  Enjoy!

Sunday, March 31, 2013

Tomatillo Ranch Burritos from the Food Nanny!

Chicken Burritos With Salsa Verde and Lime

1 pound boneless skinless chicken breasts
Salt and ground black pepper
1 (15-oz) can black beans, drained
Santa Fe Lime Rice (recipe to follow)
6 burrito sizes flour tortillas
1 cup shredded pepper Jack cheese or Monterey Jack

1 cup bottled salsa verde
1 (0.4 oz) packet buttermilk dressing mix (ranch)
1/3 cup chopped fresh cilantro
1/3 cup sour cream
1/3 cup mayonnaise
1 tsp minced garlic
½ tsp coarse salt
1 TBLS fresh limejuice
¼ tsp ground cumin
¼ cup sugar
Dash Tabasco (optional)

1. Prepare the rice and keep warm.
2. Meanwhile, grill (or broil) the chicken breasts over medium heat, until tender and no longer pink. Shred the chicken with two forks and season with salt and pepper.
3. To make the sauce, put all the sauce ingredients in the blender and blend until smooth. Heat the sauce in a saucepan or the microwave.
4. Heat the black beans in a saucepan or the microwave
5. To assemble burritos: Divide the chicken among the tortillas. Add a scoop of rice and a scoop of beans to each one. Fold up the bottom third of one tortilla over the filling, fold in the sides, and then fold down the top. Repeat for the remaining tortilla’s
6. Preheat the broiler to low and adjust the oven rack to about 6 inches from the heat. Place the filled burritos seam side down in a broiler pan, or oblong metal pan, and pour the sauce over all. Sprinkle with cheese.
7. Place the pan under the broiler, watch closely and broil until the sauce is bubbly, just a few minutes.

Variations: As an alternative to broiling, bake the burritos, topped with sauce and cheese, in the oven at 350 degrees for 40-45 minutes, until the sauce is bubbly. Or simply serve the filled burritos on a platter and pass the heated sauce and the cheese in separate bowls.

Santa Fe Lime Rice

1 cup uncooked long-grain white rice
2 cups chicken broth
¼ tsp salt
Juice of ½ lime
2 TBLS butter
2 TBLS chopped fresh cilantro
¼ tsp ground cumin

Combine the rice, broth, and slat in a large saucepan over med-high heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover, and simmer 15-20 minutes, until rice is tender.

These are delectable!  I love how easy the dressing is to make, how it tastes just like the famous Cafe Rio Cilantro Creamy Dressing,  but uses bottled green sauce.  I like how it's on top of the burritos too, instead of just plain enchilada sauce.  

Tuesday, March 12, 2013

Ranch Chicken Enchiladas

Ranch Chicken Enchiladas

3-4 Boneless Skinless Chicken Breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package tortillas

1.   Cook and shred the chicken.  I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth.  The chicken just peeled apart.  I cooked it on low for about 3-4 hours.
2. Mix the 1/2 cup of ranch and 1/2 salsa in a bowl.  Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
3. Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla.  Then put the shredded chicken on top of that.  Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheddar cheese.  Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
5. Drizzle the top with ranch and enjoy!

These are great!  Especially good for picky eaters.  Ranch tends to tone down spicy flavors.  I enjoyed these a lot.