6 Tbsp honey
5 Tbsp lime juice (1 large lime)
1 Tbsp chili powder
1/2 tsp garlic powder
8-10 flour tortillas
1 pound chicken, cooked and shredded (about 3 small chicken breasts)
1 pound Monterey jack cheese, shredded
1 – 16oz. can Hatch green enchilada sauce
1 cup heavy cream
PREHEAT OVEN: to 350 degrees
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 30 minutes (or use a Ziploc bag and let it sit in refrigerator all day).
Pour about 1/2 cup enchilada sauce on the bottom of a 9×13-inch baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake for 30 minutes until brown and crispy on top.
8 slices bacon, chopped
2 – 12oz. packages frozen corn kernels, white or yellow
1/2 cup chopped onion (white, yellow or red)
1/2 cup finely chopped red bell pepper
1 – 8oz. package cream cheese, cubed (light or regular)
1-2 Tablespoons milk or cream
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon pepper
4 green onions, green parts finely chopped (discard white)
In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper towel lined plate and discard all the grease except for a thin coating on the pan.
Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
Serve warm topped with the reserved bacon.
This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.
Recipe from Mel’s Kitchen Cafe
IMPORTANT: when mixing the filling, only use a hand held mixer. Don’t use a Bosch Universal because it is so powerful and whips too much air.
1 cup graham cracker crumbs
4 Tablespoons sugar
4 Tablespoons butter, melted
1 1/2 lbs cream cheese, softened (3 – 8oz packages)
12 oz. Swiss Chalet white chocolate, chopped
1 1/4 cups sugar
3 Tablespoons white flour
1 Tablespoon white vanilla
1 cup heavy whipping cream
Frozen mixed berries
In a double boiler, melt 12oz. chopped Swiss Chalet white chocolate.
Combine graham cracker crumbs, sugar, and butter. Place bake liner or parchment paper circle in the bottom of an 8″ springform pan. Pack crumb mixture in pan. Set aside.
Mix cream cheese, sugar, flour and vanilla with hand held mixer on speed 3 until well blended. Add cream and eggs; mix for approximately 2 minutes or more. Add white chocolate.
Pour onto crust in springform pan. Place second parchment paper circle directly on filling and cover with foil, making sure to crimp the edges well so that no moisture gets into the cheesecake.
Use your turkey lifter chain to place trivet in pressure cooker. Add 1 1/2 cups of water and bring to a boil. Place cheesecake on trivet. Put lid on cooker and bring to the second red ring. Maintain pressure for 40 minutes. Allow pressure to drop on its own. Remove cheesecake and chill for 3 hours or overnight.
Top with berry topping.
4 ½ cups flour
2 teaspoons baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 – 3.4oz packages Instant vanilla pudding
2 teaspoons vanilla
3 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Bake for 10-12 minutes.
Sift together the flour and baking soda; set aside. In mixer, cream together butter, brown sugar, and white sugar. Beat in instant pudding mix until blended. Stir in eggs and vanilla. Blend in the flour mixture. Stir in chocolate chips. Drop cookies by rounded spoonfuls onto parchment lined cookie sheets.
Variations: can use Chocolate pudding, white chocolate chips, nuts, etc.
Yield: 72 cookies
Source: Grandma Velma Smithson
These are the best oatmeal chocolate chip cookies courtesy of Lisa Beavers.
1 1/4 cups butter
1 1/4 cups brown sugar
Combine until fluffy
1 tsp vanilla
Mix together in separate bowl and add:
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
3 cups old fashioned oats
1 cup coconut
1 cup chopped walnuts
1 cup chocolate chips
Bake at 375 degrees for 10-12 minutes. 13 minutes will give you crunchy outside, soft inside.
This is very similar to my zucchini pie family recipe, which includes a crust, but the corn in this version makes is so yummy and sweet!
- 4 tablespoons butter
- 1 yellow onion, diced
- 2 ears sweet corn
- 2 large zucchini, sliced thin (about 4 cups)
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 12 ounces shredded cheese (I used both Mozzarella and Swiss)
- 3 eggs, beaten
- Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions and zucchini. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
- Add the basil, oregano, and salt. Stir once to combine. Add the cheese and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so NBD. I think the moisture could be prevented by just being a little more patient before cutting.
I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.
Source: Pinch of Yum
55 minutes | 20 minutes prep. | Serves 18
1-15oz. can pumpkin puree
2 whole eggs
1/3 cup water
1 Tablespoon vanilla
2 teaspoons pumpkin pie spice
1-18oz. box yellow cake mix
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup flour
1/3 cup pecans, chopped
4 Tablespoons butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
1. Preheat oven to 350 degrees.
2. In a Bosch, mix together the pumpkin, eggs, water, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
3. Grease a 9×13 pan with cooking spray and pour batter into pan.
4. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, pecans, and melted butter. Use fingers to sprinkle over the top of the cake.
5. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
6. For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
7. When cake is finished baking, poke holes in the top with a skewer. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.