Saturday, March 9, 2013

Lime Enchiladas

1/3 c. honey
1 TBSP. chili powder
1/3 c. lime juice
Add 1 lb. of cooked, shredded chicken and marinate for 1 hour.

Mix together for the sauce:
2 c. green enchilada sauce
1 can cream of mushroom soup
a little milk

3 c. shredded monterey jack or colby jack cheese
10 flour tortillas

Pour some sauce in the bottom of a 9x13 pan.  Roll some chicken and cheese into a tortilla.  Place tortilla seam side down in the pan.   Add the rest of the marinade to the sauce and pour over enchiladas.  Top with remaining cheese and bake at 350 for 20 mins.

Tuesday, March 5, 2013

Twix Bars

1 c. butter, no substitution
2 c. flour 
½ c. sugar

Cut these 3 ingredients into crumbs. Press into sprayed 9x13 pan. Bake @ 375 for 20 minutes.
1 c. butter, no substitution 
1 c. brown sugar
4 TBSP. corn syrup 
1 can Sweetened Condensed Milk
Put in sauce pan and bring to boil on med. heat stirring constantly as it scorches easily. Boil exactly 5 minutes while stirring. Cool 5 minutes and pour over crust.


¾ c. semi-sweet chocolate chips
½ c. milk chocolate chips 
1 TBSP. oil 
Melt, pour over top of caramel mixture and spread. Refrigerate before cutting into 2" servings.

Monday, March 4, 2013

Sweet Teriyaki Chicken

1 c. soy sauce
1 c. sugar
1 tsp. garlic salt
1/2 onion, chopped or a small handful of dried onion
4-6 chicken breasts (mine were frozen)

Place chicken in your crock pot.  Put everything else into a saucepan and heat over medium until boiling to dissolve sugar.   Pour sauce over chicken.  Cook on low for 6-8 hours or on high for 3-4 hours.  Serve over rice (white or brown).

*I stir-fried some carrots, broccoli, green and red peppers, water chestnuts & celery (or you could use a bag of frozen stir-fry veggies) and made it into a rice bowl.  Super yummy!

I got this recipe from


Mix in large bowl:
5 1/2 c. oats
1/3 c. powdered milk
1 TBSP. cinnamon
1/3 c. wheat germ
coconut and slivered almonds (I did 1 cup of each)

Mix in another bowl and pour over oat mixture:
1/4 c. olive oil
1/4 c. canola oil
3/4 c. honey
1/4 c. molasses
1 TBSP. vanilla

Stir everything together and spread on a cookie sheet.  Bake at 200 degrees for 2 hours.  Turn off oven and let sit in there for 2 more hours.  Break apart and add raisins if desired.  I store mine in a glass container or a Ziploc bag.

This makes a good amount of granola, but it doesn't last very long at our house!

Sunday, March 3, 2013

Creamy Tomato Tortellini Soup

ALL of my kids ate this without one complaint which pretty much means it's a winner...

2 whole large cloves of garlic, minced
2 Tbsp olive oil
2 10 3/4 oz cans of condensed tomato soup
1/4 c sundried tomatoes, chopped or 2 Tbsp of Sun Dried Tomato Paste (this is what I used but I only used about 4 tsp)
2 c half and half (I just used 1 c whipping cream mixed with 1 c water)
2 c chicken stock
1 tsp onion powder or dried onions
1 Tbsp Italian Seasonig
1/2 tsp salt
1/2 tsp pepper
1 9 oz pkg cheese filled tortellini (I used dried tortellini and just boiled it according to pkg directions before I
added it. I think the refrigerated kind would taste better though.)
1/2 c shreded parmesan cheese, for garnish


Saute garlic with oil in large soup pot over medium heat until golden brown. Watch closely. Add all other ingredients except cheese and tortellini. Bring to a simmer. Once simmering, drop tortellini into soup. (If using refrigerated tortellini follow package directions until fully cooked.) If using dry tortellini, cook fully, drain, then add to soup. Serve with cheese sprinkled on top.