Chicken Enchiladas

I made these a while ago, and esposo LOVED them (except that I used some dark meat chicken).  He said that this was his favorite Enchilada recipe that I have done so far.  It was really really easy and really good too!

 

  Also found on Key Ingredients

 

Ingredients:

1 can (10 3/4 ounces) Cream of Chicken Soup

1/2 cup sour cream

1 cup Picante Sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas (6-inch), warmed

1 small tomato, chopped (about 1/2 cup)

1 green onion, sliced

*I added a can of black beans as well.-feel free to add corn if you like as well.

 
Directions:

1.Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Peanut Butter Oatmeal Chocolate Chunck/Chip Cookies

 These are my new favorite cookie-with Peanut butter and oatmeal (I have tried so many good cookies lately!).  I am drooling just thinking about them.  They are seriously soo good.  I found them on my Recipe Grazer App, but I guess they were originally found on Key Ingredient. I am totally not even kidding either, these are awesome cookies.

 

 Ingredients:

 1.5 cups Crunchy Peanut Butter

1/2 cup butter, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

2 eggs

1.5 tsp vanilla

1 cup quick-cooking oats

3/4 cup flour

1/2 tsp baking soda

1 pkg (8 squares) Baker's Semi-Sweet Chocolate, chopped (I used 1 cup of SS Chocolate Chips)

 
 

Directions:

1. Preheat oven to 350F.

2. Beat peanut butter and butter in large bowl in mixer until creamy. Add sugars; beat until light and fluffy. Blend in eggs and vanilla.

3.Mix oats, flour and baking soda. Add to peanut butter mixture; beat until blended. Stir in chocolate. Drop teaspoonfuls of dough, 1 inch apart, onto baking sheets.

4. Bake 10 to 12 mins, or just until centers are set. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Oreo Cupcakes

 We made these this past weekend.  Let me tell you, I am a sucker for Oreos..and peanut butter, but today we are talking about Oreos.  And since I LOVE cupcakes, I knew these would be a good match-AND to make it even easier, there is now a premade Oreo frosting!-That I happened to have a $1 off coupon for :).  I would make my own, but I have yet to find a homemade butter cream frosting that I like (maybe because by making it I know how much fat and sugars are probably in it).  But these are seriously good.  The Oreos in the batter and at the bottom of the cookie make these oh so yummy.  I wanted to make a white cake but the hubs voted for Chocolate, and since he doesn't often give input (and we were having a white cake the next day for Memorial Day) I went with Chocolate, and I am glad I did!

Ingredients:
Dark Chocolate cake mix (so you will also need eggs, oil, and water)
24 Double stuffed oreo cookies
Oreo frosting (or homemade frosting with added oreo crumbs)


Directions:
1.  Make cake according to instructions.
2.  Take the top cookie off an Oreo, leaving the cream on the bottom cookie, and place in cupcake liner.
3.  Break the remaining tops into pieces and mix the cookies into the batter (feel free to leave some out for garnish if you would like).
4.  Pour batter over Oreos and cook according to instructions on box.
5. Cool and Frost!!!!!

Pinkalicious

By: Victoria Kann and Elizabeth Kann

This is currently a favorite book at our house.  It is requested by name (sorta) "cake"-ok, not sorta, but it is about cupcakes.  We are learning about colors and we almost have pink down.  This is such a cute book.  I enjoy reading it because of the animation in the reading.  The illustrastions are fun as well.  It is just an all over fun read, for parents/teachers, and kids!

Chocolate Chunk Oatmeal Coconut Cookies

If you like coconut, oatmeal and chocolate, you'll probably love these cookies-I did.  They are so soft and good.  I found them on a blog I was stalking (what a great past time), and it is one I will frequent more.  Check it out: This week for Dinner.  And check out these cookies too!

 Originally from Barbara Boczany but found on This week for Dinner

Ingredients:

- 2 sticks unsalted butter (I used salted butter because it was all I had, but you have to cut the added salt in halfish)

- 1 C brown sugar, packed

- 6 T sugar

- 2 large eggs

- 1 1/2 tsp vanilla

- 1/2 t salt

- 1/2 t baking soda

- 1 C flour

- 2 1/4 C oats

- 1 1/2 C coconut

- 12 oz semi-sweet chocolate chunks (2 cups) (I used mini chocolate chips)

- 3/4 C chopped almonds

Directions:

1. Preheat oven to 375 F. 

2. Beat butter and sugars at high speed until fluffy. 

3. Add eggs and beat till blended. Beat in vanilla, baking soda, and salt. 

4. Add flour and mix at low speed until blended. 

5. Stir in oats, coconut, chocolate and almonds.

6. Arrange 1/4 cup mounds about 3 inches apart on large buttered baking sheets. Pat down to 1/2 inch. Bake in upper oven, rotation occasionally, 15-18 mins. ( I made mine smaller and cooked for 11-13 min, but I also made some 1/4 cup sized cookies and like the gooeyness of those better than the small ones).

7. Cool one minute. Transfer to cooling rack.

Cookies and Cream Cookies

This is another Picky Palate recipe (boy do I love that blog!).  I saw there there were Oreos in this and knew I had to try it.  So as soon as I had a package of Oreos, I gave it a go, and  I am glad I did.  These were very good.  The hubs said they tasted like Subway's chocolate cookies, and I agree.  These were very good.  A recipe I will use again!

Ingredients: 

2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips (I used semi-sweet chunks and White chocolate chips)
1 cup cocoa powder
15 whole Oreo Cookies, finely ground

Directions: 

1. Preheat oven to 350 degrees F
2. Beat butter and sugars until well combined.
3. Add eggs and vanilla, beating until well combined.
4. Place flour, baking soda, and salt into a large bowl.
5. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. 6. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other.
7. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Makes 3 dozen cookies

PS:  Look for another yummy cookie recipe in the next few days, trying it out as we speak!  It sure has made my kitchen smell good!

Peanut Butter Cup Caramel Shortbread Bars (aka PB Twix)

 I found this recipe on Our Best Bites (a fav of mine), and knew right away that I wanted to try them.  But, the spouse and I are trying to cut back on our sugar and eat better so we can both get our post baby bods back.  But then we were planning on having our Church's missionaries over for dinner and I decided we needed a dessert.  So I decided to make half a batch so there wouldn't be too many leftovers (especially with candy crazed Easter on the Horizon!).  These little buggers took a little longer to make than I had anticipated, so they spent some time in the freezer (leave yourself some time to make these-believe me they are worth it!).  While making them I was worried that they weren't going to turn out to be what me and my taste buds had envisioned,  But as soon as we tried them I knew it was love.  There were seriously sooo good.  After sampling, the man of the house said they wouldn't make it to tomorrow, and they almost didn't!  The addition of the Reeses instead of just plain chocolate made these amazing!  If you have a free afternoon, I would suggest giving these a try!

This is a day after pic (of the last one) so it isn't the best example.  If you want a good representation, check out the finished product on Our Best Bites!  And I'll be sure to get a picture before we inhale our next goody!-And next time I make these I will be sure to watch the chocolate a little more closely!

Ingredients:

1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
1-3 tablespoons cream (1 if using Kraft caramels, 3 for firmer or homemade caramel)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)

Directions: 

1. Preheat oven to 300. Grease a 9×13″ pan.
2. In a large bowl, combine the butter, sugar, flour, and vanilla until the mixture comes together.
3. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling.
4. Bake for 35-45 minutes or until the crust is lightly golden.
5.  When cooked, run a knife around the edges of the bars. Allow to cool completely.
6. Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth.
7. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
8. In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth (Mine were past the smooth point but not yet burnt, so be careful!!!), stirring each 45 seconds.  Spread over the cooled caramel.
9. Place in refrigerator for 1-2 hours or until the chocolate layer is solid.
10.  Cut into squares and serve!!!  (store in a cool/dry place, like your fridge)