Saturday, February 27, 2010

Creamy Chicken Enchiladas

3 c. {pre-cooked}boneless. skinless, diced chicken breasts
1 small can green chilies
2 cans cream of chicken soup
1 pkg. flour tortillas
1 onion or 3 T. dried onion
2 c. sour cream
3 c. grated monterey jack cheese
Season to taste with salt and pepper

Mix soups, chilies, sour cream, cheese, and onion together. Then add to Chicken mixture. Put about 1/2 c. chicken mixture in the middle of a tortilla and roll up. Slightly grease a 9 x 13 inch pan. Place the filled tortillas into the 9 x 13 inch pan. Add any chicken mixture to the top of the tortillas. Sprinkle cheese on top. Bake at 350 for about 45 minutes (maybe a little longer) or until heated throughout. Enjoy!

Wednesday, February 24, 2010

Sunday Pizza's


1 pkg. yeast
1 tsp. sugar
1 tsp. salt
2 T. oil
1 c. warm water
2 1/2 c. flour

Dissolve yeast in warm water. Add the remaining ingredients. Beat vigorously about 20 strokes. Allow dough to rest 5 minutes. Roll out onto 1 large pizza pan: add toppings. Bake at 425 for 25-30 minutes.

We enjoy making homemade mini pizza's, but for some reason they always taste better on Sunday after church!

Tuesday, February 16, 2010

Blueberry Stuffed Crepes


Crepe Batter
Can of blueberry pie filling
Whipped cream
Heavy cream
Powdered Sugar
Make your favorite crepe batter according to the recipe directions. Add a couple of Tablespoons of blueberry pie filling. Add a dollop of whip cream. Roll your crepe {I do mine tortilla style}. Add a little blueberry pie filling on top. Drizzle heavy cream and sprinkle a little powdered sugar on top. Enjoy!
The kids had a sleep over the other night. They said they wanted something FUN for breakfast so this is what we made!

Thursday, February 11, 2010

Heart Shaped Cinnamon Rolls



Make your favorite cinnamon roll recipe and shape into hearts!

{I think it's pretty self explanatory, so I'll skip the extra work of posting directions!}

Friday, February 5, 2010

Lion House Orange Rolls


Recipe From "Lion House Christmas" Cookbook


Ingredients:
  • 1 recipe dough for Lion House Dinner Rolls
  • ½ cup butter, melted
  • Zest from two oranges
  • ¼ cup sugar
  • 1 recipe Orange Icing (see below)
Method:

After dough for Lion House Dinner Rolls has risen the first time, roll dough to rectangle about ¼ inch thick. Combine melted butter and orange zest in a small bowl; brush over dough. Sprinkle with sugar. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Roll up strips, starting with narrow edge. Place on lightly greased baking sheet. Allow to rise until double in size, about 40 minutes. Bake at 375 degrees for 12 to 15 minutes, until light golden brown. Remove from oven and brush with melted butter. Allow to cool about 10 to 15 minutes, drizzle with Orange Icing. Makes 18 rolls.

Orange Icing
Ingredients:
  • 1 ½ cups powdered sugar
  • 2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
  • 2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half
Method:

Place powdered sugar and orange juice in a small bowl; add half the amount of heavy cream. With spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. Note: You can add more orange flavor by mixing in 1 to 2 teaspoons orange zest if desired.

Lion House Dinner Rolls
Ingredients:
  • 2 cups warm water (110 to 115 degrees)
  • 2/3 cup nonfat dry milk (instant or non-instant)
  • 2 tablespoons dry yeast
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/3 cup butter, shortening, or margarine
  • 1 egg
  • 5 to 5 ½ cups all-purpose flour, or bread flour
Method:

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1-1 ½ hours).

Follow recipe for Orange Rolls at this point.



Tuesday, February 2, 2010

Love Cake...AKA Jello poke cake

{AKA: Jello Poke Cake}

1 box white cake mix

(in which you also need eggs, oil, and water)
1 small box (3 oz.) Red Jello (I used cherry)
1 (8 oz.) carton Cool Whip topping or whipped cream

Bake cake according to package directions. While cake is cooling in its pan, poke holes all over with large fork. Mix jello according to package directions. Drizzle jello liquid over cake. Make sure jello penetrates into all of the holes. Chill several hours or overnight.
Add a dollop of whip cream or cool whip. Yum!

I shared this recipe on my other blog, and now I wanted to share it with you!

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