Brownies

These brownies were really good. They are especially good with the frosting, so I would recommend making it too.

1 cup butter, melted
2 cups sugar
4 eggs
2 t. vanilla
2/3 cup cocoa powder (unsweetened)
1 cup flour
1/2 t. salt
1/2 t. baking powder

Frosting:
6 T. butter softened
6 T. cocoa powder
2 T. honey
2 t. vanilla
2 cups powdered sugar

Preheat oven to 350 degrees, and grease 9x13 pan. Mix first 4 ingredients then add last 4. Add batter to pan and bake for 25-30 minutes.

Frosting: Mix all ingredients and frost brownies while they are still warm.

Honey-Lime Enchiladas
Prep Time: 15 minutes; Cook
time 30 min.; Ready in 1 hour 15
Servings

Original Recipe Yield10
enchiladas
Ingredients
1/3 cup honey
1 tablespoon chili powder
1/3 cup lime juice
2 cloves garlic, minced
1 pound shredded, cooked chicken
2 cups green enchilada sauce, divided
6 cups shredded Monterey Jack cheese, divided
10 (8 inch) flour tortillas
1 cup fat free half-and-half
Directions
Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic
bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl
with plastic wrap, and marinate in the refrigerator for at least a half hour.
Remove the shredded chicken from the marinade, and shake off excess. Save the
used marinade.

1. Preheat an oven to 350 degrees F (175
degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of
enchilada sauce over the bottom.
2. Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
3. In a bowl, whisk together remaining
enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce
over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.
4. Bake in preheated oven until the cheese
has melted and the top is brown, about 30 minutes
Nutritional Information


















Amount Per Serving Calories: 596 | Total Fat: 31.4g
| Cholesterol: 97mg

Banana Chocolate chip muffins

Ingredients

·                     1-1/2 cups all-purpose flour

·                     2/3 cup sugar

·                     1 teaspoon baking soda

·                     1/4 teaspoon ground cinnamon

·                     1/8 teaspoon salt

·                     1 large egg

·                     1-1/3 cups mashed ripe bananas (about 3 medium)

·                     1/3 cup oil or melted butter.  (I used oil)

·                     1 teaspoon vanilla extract

·                     1/2 cup semisweet chocolate chips

Nutritional Facts

1 muffin equals 207 calories, 8 g fat (5 g saturated fat), 31 mg cholesterol, 172 mg sodium, 33 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Directions

1.                  Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt. In another bowl, whisk egg, bananas, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.

2.                  Fill greased or paper-lined muffin cups three-fourths full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Originally published as Favorite Banana Chip Muffins in Taste of Home June/July 2013

SOOOOOOOO GOOOOOOD!!!  I ate too many.

Oatmeal Cookie Fudge Bars

I found this recipe on pinterest. Here is the link

Ingredients:

(Cookie Layers) 

• 1 C. salted butter (softened)
• 2 C. packed brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 1/2 C. flour
• 3 C. old fashioned rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

(Fudge Layer)

• 14 oz. can sweetened condensed milk
• 2 C. semi sweet chocolate chips
• 2 Tbsp. salted butter
• 1 teaspoon vanilla

Directions:

1. In a small mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.  
2. In a separate bowl (or in an electric mixer), mix together butter and brown sugar until light and fluffy.  Then, one at a time, add in the eggs, then the vanilla.
3. Slowly add in your flour mixture.  I usually add 1/4 of the mixture in at a time.  Once thoroughly combined, add in the oats.  
4. Set aside 2 C. of the cookie dough mixture for topping.  Fill the bottom of a greased 9 x 13" pan with the rest of the cookie dough.
5. For the fudge layer, mix together the sweetened condensed milk, chocolate chips, butter, and vanilla in a small saucepan.  Over low heat, stir continuously until the chocolate is just melted and the ingredients are mixed together completely.  Be sure to keep stirring and watch the chocolate to make sure it is not burning!
6. Once melted, pour the fudge over the cookie dough in the pan.  Take the dough you set aside and drop small pieces of it evenly across the top of the fudge layer. Do not smooth out the top layer. 
7. Bake at 350 degrees for 25-30 minutes or until the top layer is starting to brown.  
8. Out of the oven, leave them out on the counter to set for a couple of hours, then transfer them to the fridge.  After hardening completely, they can be stored at room temperature, but I preferred them straight out of the fridge! 

Note: I just put them in the fridge right out of the oven to stiffen them more quickly

White Chicken Chilie

2 lb Chicken
2 med onions
3 tsp. garlic powder
2 T. vegetable oil
4 Cans White beans (great northern beans)
4 14.5 oz cans chicken broth, or you can make your own with boullion
4 small cans diced green chilies
2 tsp. salt
2 tsp. cumin
2 tsp. oregano
1 tsp. pepper
1/2 tsp. cayenne pepper
16 oz sour cream
1 C. whipping cream

Cook diced chicken, onions, garlic powder in oil till chicken is cooked and onions are clear.  Add remaining ingredients.  Put the sour cream and the cream in just before serving.

Potato Soup

http://www.foodnetwork.com/recipes/ree-drummond/perfect-potato-soup.html

I added about twice as many carrots and a little more bacon and skipped the Cajun spice mix and used chicken bouillon and water.  It turned out really good.  We have a whole bunch of potatoes we're trying to use up :)

Ingredients

• 6 slices thin bacon, cut into 1-inch pieces
• 3 carrots, scrubbed clean and diced
• 3 stalks celery, diced
• 1 medium onion, diced
• 6 small russet potatoes, peeled and diced
• 1/2 teaspoon Cajun spice mix, plus more if needed
• Salt and freshly ground black pepper
• 8 cups low-sodium chicken or vegetable broth
• 1 cup milk
• 3 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 1 teaspoon minced fresh parsley
• 1 cup grated Cheddar

Directions

Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

If cooking from frozen, either let the soup thaw in the fridge and then heat in a pan, or cook from frozen by placing in a pan and heating with 1/2 cup water.

Recipe courtesy of Ree Drummond

Susanne's Yams - Thanksgiving 2014

Susanne's Yams

http://www.food.com/recipe/susannes-yams-401233

3  cups  yams, Canned, Mashed (2 Large Cans, Save Liquid)  
1/4-1/3 cup sugar  
1/2 cup butter, Softened  
2   eggs, Beaten  
1/4 cup milk  
1  teaspoon vanilla  
Topping
1  cup brown sugar  
1/3 cup flour  
1  cup pecans, Chopped  
1/3 cup butter, Melted  

Directions:
1 Preheat oven to 350.
2 Yams: Blend all the above. Use retained liquid if desired (blend should be stiff, nor soupy). Put in buttered 9x13 dish.
3 Topping: Mix the dry ingredients, sprinkle on top of casserole. Drizzle melted butter on top.
4 Bake at 350 for 1/2 hour.