Sunday, June 13, 2010

Chicken Ole!

Or wussy enchiladas, take your pick :D

10 3/4-oz can Cream of Chicken
10 3/4-0z can Cream of Mushroom
1 cup Sour Cream
2 TBS Grated Onion
3-4 Cloves of Garlic, minced
1 1/2 cups Shredded Cheddar Cheese
12 Flour Tortilla; each torn into 6-8 pieces
4 cups Cooked & Cubed Chicken
7-0z Jar of Salsa
1/2 cup Shredded Cheddar
Can of Green Chillies
Bag of Tortilla Chips
Sour Cream

Combine soups, sour cream, onion, garlic, and 1 1/2 cups cheese. Mix well. Place 1/3 of each into the crock pot in layers: torn tortillas, soup mixture, chicken. Repeat layers 2 more times. Cover and cook on low for 4.5 to 5.5 hours. Stir gently and sprinkle the remaining cheese over the top. Cover and cook on low for another 15-30 minutes. Serve with tortilla chips and garnish with chillies, salsa, sour cream, and lettuce and desired.

Crock Pot Cookin

I recently bought the "Fix-It and Forget-It Big Cookbook" by Phyllis Pellman Good. It has 1,400 slow cooker recipes! I LOVE my crock pot- I'm big on easy yet delicious recipe that I can throw in before I can go to work, and this is perfect for me. Has lots of great ideas. I'll be posting my favorites as I try them out!

As you can see I already have something going in my pot!

Kathy's Famous Brownie Cake

The Cake:
1 c butter
2 oz unsweetened baking chocolate (i
use ghiradelli's 60% caoco)
1 c hot water
2 c sifted flour
2 c sugar
1/2 tsp salt
1/2 tsp baking soda
2 eggs
1/2 milk
1 tsp vanilla

Preheat oven to 375 degrees. Melt butter and chocolate in a sauce pan. Add water and boil for 2 minutes. Sift flour, sugar, salt, and baking soda. Combine with ch
ocolate mixture. Add eggs, milk, and vanilla. Beat with a mixer for several minutes until creamy (batter will be thin) Pour into a greased 9x13 pan. Bake at 375 for 30 minutes.

The Frosting:
1/2 c butter
2 oz unsweetened baking chocolate
1/3 c milk
16 0z powdered sugar
1/2 tsp vanilla

Melt butter and chocolate in sauce pan. Add milk and boil until it thickens. Add mixture to powdered sugar and mix with a mixer til creamy. Stir in vanilla.

Cool cake for about 10-15 minutes, frost while still warm.

Lemon Bars

2 c all purpose flour
1/2 c powdered sugar
2 TBS cornstarch
1/4 tsp salt
3/4 c butter
4 eggs, lightly beaten
1 1/2 c granulated sugar
3 TBS all purpose flour
1 tsp lemon zest
3/4 c lemon juice
1/4 c half-and-half, light cream, or milk
powdered sugar

Preheat oven to 350 degrees. Grease a 9x13 inch pan. In a bowl, combine 2 c flour, the 1/2 c powdered sugar, the cornstarch ,and salt. Using a pastry blender, cut butter into mixture until it resembles coarse crumbs. Press mixture into the bottom of the greased pan. Bake 18 to 20 minutes until the edges are golden brown.
Meanwhile, for filling, in a medium bowl, stir together eggs, sugar, 3 TBS of flour, lemon zest, lemon juice, and half-and-half. Pour the filling over the hot crust. Bake for 15 to 20 minutes or more til the center is set. Cool completely in pan on a wire rack. Sift powered sugar over the top. For easiest cutting, refridgerate first then cut into squares. Store in fridge. Should make 36 bars