I love these enchiladas and they are so easy to make. I did buy the smaller shells this time, but I would definitely not do that again.
Here’s my recipe:
1 rotisserie chicken from the deli
1 16oz jar of your favorite salsa, I like the black bean and corn.
1 16oz can of black beans
2 cups Colby jack cheese
1 package of 12″ tortillas
3 tbsp butter
3 tbsp flour
2 cups of chicken broth
1 cup sour cream
1 4oz can of green chilies
Preheat oven to 350.
Shred the chicken into a bowl and combine with salsa, black beans, and 1 cup of cheese. Take a generous amount of the mixture and roll into tortilla. Place in backing dish with the seam side down. Set aside.
In a large saucepan or frying pan on low heat melt butter, add flour and mix together thoroughly. Once the mixture has browned a bit, add chicken broth, mix with a whisk making sure to remove all lumps. Turn heat up until mixture has thickened to the consistency of ketchup, then add sour cream and chilies.
Pour over tortillas and top with remaining cheese.
Bake for 22 minutes uncovered at 350. If you would like to darken the cheese you can broil for a few minutes.
To keep my niece entertained during the Super Bowl we baked some cookies. She picked the shapes and the colors. I think she did a great job of decorating them too. I let her bring home a cookie sheet full and of course she picked all the ones mommy and auntie decorated, but I don’t mind. I missed out on these younger years with my girls as we adopted them at 8, so any chance I get to have kid creations around my house, I count myself blessed.
As for the game…it’s a bummer that the Rams didn’t win.
This is my first time using the edible markers. They are very easy and fun.
I made these for my boyfriend brother for his 40th, and yes I used the same icing as the kitties.
For my sister I made butterflies of all different icings.
With the excess icing I made doggies. I cannot wait until Valentines Day!
The last batch I used egg whites, and the first batch I made the icing with meringue powder. I think I like the egg white texture better, it’s less expensive too. What do you think? I’d love to hear your thoughts.
I finally did it! I bought myself a Kitchenaid mixer! Of course, I had to use it. I had so much fun icing those Christmas cookies a few weeks back that I decided to try my hand at some more.
It worked great, it was everything that I imagined it would be. Now, I need to do a lot more baking. I have decided that I am going to make Birthday Cookies for all my family members. It just so happens that today is my youngest sister’s birthday!
Happy 27th Birthday Kirsten! I hope you love your cookies and I hope that they make it to Michigan in one piece. Sorry they will be a few days late, but I hope they are a great surprise.
On Christmas my sister and I decided to have a feast of all the nations that make up our family. We had Norwegian meatballs, German Spaetzle, and African Chicken Stew (for my girls who are West African). We served it over white rice and it was delicious! They loved it and I will definitely make it again. Maybe next year. I suggest you give it a try too.
In a large pot, heat oil over medium heat, until hot, and then add the chicken and sauté stirring, frequently, any browned bits off the bottom of the pot, until chicken is brown.
If using fresh tomatoes blend tomatoes, onions, garlic, and onions. Pour the tomatos blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) about 20- 30 minutes, frequently stirring the saucepan to prevent burns. If using tomato sauce; add the onion, sauté until tender, about 4-5- minutes. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic and bouillon powder. Bring to a boil and let it simmer for about 20-30 minutes. Add about 2 cups of water to the pan.
Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust thickness of soup with water or stock.
Season with salt according to preference. Remove bay leaf.
I have been seeing the most creatively iced cookies this year on the Food Network and in blogs, so I had to try it for myself.
I learned a few things in the process. I would definitely make my own dough next time though, and I was not happy with the consistency of my flood icing, so I would need to work on that too.
All in all it was fun though. I almost wanna go out an buy the supplies to make more. Or, maybe I will buy the stuff and make some cookies to send to my family in Michigan for my sister Kirsten’s birthday on the 2nd of January. She might get a kick out of that. I could find some cool cookie cutters that look like cats or something else she might love.
Just a thought though. It looks like it would be fun to do with children, but unless you have the patience of Job I would not try it. It was very messy and I am a 42-year-old mother of two teenage girls who did not enjoy cleaning up the mess that I made alone.
This is the easiest cookie that we make in our Family Christmas Cookie Marathon Baking day. It’s always been one of my favorites, and because it’s so easy, it might become one of your favorites too. It is buttery, sweet and the nuts top it off with saltiness. It hits all my taste buttons!
1 C butter
1 C brown sugar
1 C chopped pecans
Line your cookie sheet (must have sides) with graham crackers.
In a small sauce pan heat butter and brown sugar and bring to a boil. Boil for 2 minutes, stirring frequently. Remove from heat. Pour mixture over crackers, then sprinkle nuts evenly over crackers.
Bake in a preheated oven (350 degrees) for 10 minutes. Cool slightly and cut into oblong bars. Store in an air-tight container.
On Sunday I spent 9 hours creating hundreds of cookies to be gobbled up by family and friends. Every year my sister and I get together for a whole day of baking. On various years we have different helpers. This year we were joined by my Auntie Barb and my niece Harper. Of course Harper is only really interested in eating the sweet treats and decorating with sprinkles.
This is the first year that we have had Aunt Barb with us and she is so much fun. She only has boys, and now that my mom lives in Michigan, it’s great to spend time with her. It’s fun to gossip about my parents as teenagers and my grandparents too. She’s always full of good advice and I love to hear all her fun stories.
We start out by putting all the things that we will need on my sister’s card table. On a side note, do people use these for playing cards anymore? It helps to have all our ingredients in one spot, we just have to make sure that we put it back so that we can find it for the next recipe. This is apparently a difficult task for us at times, but at least we try to get ourselves organized.
My sister and I work really well as a team. Her kitchen is small but we make it work with these stack-able cooling racks. Peanut Butter Blossoms take a long time to cool and you don’t want to smoosh the kisses. There’s got to be a joke in there somewhere. New to the cookie line up we added Sandbakkels this year in honor of my grandmother LaVonne, Auntie Barb’s mom, who passed away this year. They are buttery goodness, but take up lots of space when cooling. Thank goodness for stack-able racks!
(Cookie Lineup : Almond Bark covered Pretzels with sprinkles, Peanut Butter Blossoms, Spritz, Sandbakkels, Haystacks, Melting Moments, Glorified Grahams, and Pumpkin Cake-balls at the top.)
The marathon day of baking is the fun part for me, and the copious amounts of delicious treats aren’t bad either. I can’t wait for next year!
This year we added to the Christmas Gingerbread tradition by baking our own Gingerbread. This was half out of necessity and half out of adventure. There were no Gingerbread house kits to be found in the small Northern Minnesota town that I was visiting over the weekend.
I think we will be adding the baking process to this tradition. It was fun to create our little village, and the gingerbread smells it created were so warm and cozy. It set the perfect mood, along with the snow covered ground and apple cider simmering on the stove.
Here is the The Gingerbread Recipe that we used. I would recommend it for building, but not for cookies as there wasn’t enough Ginger flavor for my taste, but you may like it.
2 Sticks Softened Butter
1 cup Brown Sugar
2 cups Molasses
8 cups of all purpose flour
1 tsp baking soda
1 tsp salt
5 tbsp ground cloves
5 tbsp ground cinnamon
5 tbsp ground ginger
In a bowl combine brown sugar and butter and mix until smooth, add molasses and eggs; set aside.
In a large bowl combine flour, baking soda, salt, cloves, cinnamon, and ginger.
Into the large bowl add the wet ingredients, folding in by hand. Once combined place on a floured surface and roll out to 1/4″ thick, and cut out pieces. There are many templates online or you could create your own.
Preheat oven to 350. Place Gingerbread pieces on parchment paper covered cookie sheet and bake for 12 minutes. Cool completely before assembling house.
2 lbs powdered sugar
1 tsp cream of tarter
3 egg whites
1/4 cup water
Combine powered sugar and cream of tarter in a bowl. Add eggs and whip adding water until you get the consistency you like. I like mine to make stiff peaks.