I can't remember what recipe I last posted but I skimmed the OP and don't think I've posted these before...?
Crockpot Chicken Enchilada Soup
Crockpot Chicken Enchilada Soup
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese (for topping)
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together.
Top with cheese and serve.
Almond Joy Brownie Bites
Almond Joy Brownie Bites
Brownie batter (homemade, from a boxed mix, whatever is your favorite.)
4 cups sweetened shredded coconut
14 oz can sweetened condensed milk
About 4 dozen almonds
Chocolate candy melts or almond bark
Preheat your oven according to brownie recipe directions and generously spray two mini muffin pans with nonstick spray. Fill cups about 1/2 full with brownie batter and bake according to directions. When brownies are done, place pans on a cooling rack and remove brownies once cooled completely.
In a medium bowl, combine coconut and sweetened condensed milk. With clean hands, roll coconut mixture into balls and press onto tops of brownie bites. Press an almond into the top of each. Place brownies in the freezer to harden for about 15 minutes.
Melt almond bark or candy melts according to directions. Remove brownies from freezer and dip the tops in the chocolate. Place dipped brownies on a wax paper lined baking sheet and refrigerate until chocolate is set.
Depending on what brownie recipe you use, you should get about 36-48 brownie bites.
Crockpot Tequila Lime Turkey Chili
Crockpot Tequila Lime Turkey Chili
1 slice sandwich bread, torn into pieces
2 Tbs milk
1 lb ground turkey
salt and pepper
2 Tbs vegetable oil
1 large onion, minced
1 bell pepper, diced
1 jalapeno, ribs and seeds remove, minced
2 Tbs chili powder
2 Tbs tomato paste
4 cloves garlic, minced
2 tsp ground cumin
2 tsp minced fresh oregano, or 1/2 tsp dried
1 15-oz can tomato sauce
1 14.5-oz can fire-roasted diced tomatoes
1 (15-oz) can pinto beans, drained and rinsed
1/4 cup tequila, plus more as needed
2 Tbs low-sodium soy sauce
1 Tbs honey
1 tsp minced chipotle en adobo
1 tsp grated lime zest
1 Tbs fresh lime juice, plus more for serving
1/4 cup minced fresh cilantro
For serving (optional):
fresh cilantro
Pepperjack cheese
diced avocado
tortilla chips
Mash the bread and milk into a paste in a large bowl using a fork. Mix in the ground turkey, 1/4 tsp salt, and 1/4 tsp pepper. (this keeps the turkey moist during the long cooking time)
Heat the oil in a large skillet over medium-high heat. add the onion, bell pepper, and jalapeno, and cook until they are softened, 5-7 minutes. Add the chili powder, tomato paste, garlic, cumin, and oregano and cook an additional 3-5 minutes.
Stir in the turkey and cook, breaking up any large pieces with a wooden spoon, until no longer pink, about 3-5 minutes. Stir in the tomato sauce, scraping up any browned bits. Transfer the mixture to the slow cooker.
To the slow cooker, add the diced tomatoes with their juices, beans, 3 tablespoons of the tequila, soy sauce, honey, and chipotles. Cover and cook on low until the turkey is tender, 4 to 6 hours.
Turn off the slow cooker and allow the chili to settle about 5 minutes. Use a large spoon to skim the fat off the surface. Break up any remaining large pieces of turkey with a spoon. Stir in the remaining tequila, lime zest, lime juice, and cilantro. Taste and season with additional salt, pepper, tequila, and lime juice as desired.
Itty Bitty Cinnamon Rolls
Itty Bitty Cinnamon Rolls
1-8oz tube crescent roll dough
2 Tablespoons butter
Cinnamon
Brown sugar
For the maple icing:
1 teaspoon maple syrup
1 Tablespoon milk
3/4 cup powdered sugar
Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick.
Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.
Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
While it bakes, whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.
Spinach and Artichoke Mac and Cheese
Spinach and Artichoke Macaroni and Cheese
*12-16 ounces macaroni shaped pasta
1 Tbsp unsalted butter
1 Tbsp vegetable oil
1/4 cup onion, diced (I left out)
2 cloves garlic, crushed
1 tsp salt
1/2 tsp pepper
1/2 cup frozen spinach, excess moisture removed and chopped
1/2 cup frozen artichokes, thawed and chopped
2 Tbsp flour
1 1/2 cup milk
1/3 cup cream cheese
1 cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese
*I used ditalini pasta but macaroni, penne, or even rigatoni would work. I eyeballed it and used a little less than a full 1 pound box.
Bring a pot of salted water to a boil and cook pasta to al dente, according to directions on box. Drain and set aside.
While the pasta is cooking, heat the oil and butter, in a stock pot or dutch oven over medium heat, until the butter is melted. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Next, stir in the spinach and artichoke and season with salt and pepper. Cook for 1 minute, then sprinkle in the flour and cook, while stirring, for another minute. Add the cream cheese and stir until mostly melted. Slowly add the milk, stirring constantly. Bring to a simmer and cook until the milk starts to thicken, about 2-3 minutes, keep on stirring. Remove the pot from the heat and add the cheese in several increments, waiting until each increment is melted before adding the next. Finally, add the pasta.
If you wanted it to be more reminiscent of the dip, you could top the pasta with extra cheese and bake until the top is bubbly.
White Chocolate Lemon Truffles
White Chocolate Lemon Truffles
1 cup white chocolate (I used Ghiradelli chips)
5 Tbsp. unsalted butter (if you use salted, omit the salt)
3 Tbsp. heavy cream
Pinch salt
1 tsp. lemon extract
Powdered sugar, for dusting
Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with powdered sugar to coat.
Store covered in the fridge for up to one week. Freeze for longer storage.
Makes: 24
Butternut Squash Pasta Casserole
Butternut Squash Pasta Casserole
2 tablespoons olive oil
1 large yellow onion, thinly sliced (I skipped)
1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 (15-ounce) can light coconut milk
Salt and pepper to taste
1 tablespoon chopped sage
¾ pound dried whole wheat penne (I didn't use whole wheat)
½ cup chopped toasted walnuts
½ cup bread crumbs (I used Panko)
Preheat oven to 350°F. Lightly oil a 9- x 13-inch casserole dish; set aside.
Heat oil in a medium pot over medium heat. Add onions and cook, stirring often, until softened, 5 to 7 minutes. Add squash, coconut milk, salt and pepper and bring to a boil. Cover, reduce heat to medium low and simmer until squash is tender, about 20 minutes. Stir in sage and simmer 1 minute more. (This part can be made ahead, up to 1 day in advance.)
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Rinse in cold water, drain well and transfer to a large bowl. Transfer squash mixture to bowl with penne. Add walnuts, salt and pepper and toss to combine. Transfer to prepared dish and top with bread crumbs. Bake until just golden brown and hot throughout, about 30 minutes.
The judge placed her person in the hands of the attorney who drew her will and papers up but asked that we request conservator-ship of all of her affairs. He will decide what happens next. Cathy never showed up for the hearing. I will say that the SW for the hospital said she was shocked that teh attorney seemed to be representing Cathy. His Mom told us that the last time she talked to him about placing Buddy in charge of her proxy of healthcare he talked her out of it. 
No point asking YOU for food porn...I remember you saying that your DH does not like anyone taking pictures of food. 
I am a person that doesn't do change real well and this Christmas was full of change. But at the end of the day we had a really nice time.
at Buddy's sister. WTH are people thinking?! I'm glad "the law" has stepped in so she can get some care. I'm sure Buddy is completely irate over it all. 
