Tuesday, October 30, 2012

Out of This World Corn Dip Made a Little Lighter

This dip is dangerous.  It is the kind of dip that you can easily fill up on before you even get to your dinner entree.  It's the kind of dip where you find your hand uncontrollably picking up another corn chip without even thinking about it.  It's the kind of dip that two people won't have any problem finishing off the whole batch in two days.  Since it isn't spicy, you don't even have to stop between bites to take a sip of water.  It's creamy and cheesy with a burst of flavor in every bite and I loved it!
Out of This World Corn Dip Made a Little Lighter
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/3 c. light Mayonnaise
1/3 c. light sour cream
1 (11 oz.) can corn with peppers, well drained
1 (7 oz.) can diced green chiles
1 Tbl. finely chopped green onions
1/4 tsp. garlic powder, or to taste
1/2 tsp. taco seasoning, or to taste
1 c. Cheddar cheese, shredded
1 big bag corn chips, scoop kind

Combine mayo and sour cream.  Add the corn, green chiles, green onions, garlic powder, taco seasoning and pepper.  Stir together until well combined.  Last, stir in the shredded cheese.  Taste and adjust seasonings, if needed.  Cover with plastic wrap and chill for at least two hours (the longer the better).  Serve with corn chips.  Makes about 2 1/2 - 3 cups of dip.  
idea from: Inspired by Charm

Sunday, October 28, 2012

Cutler's Pumpkin Chocolate Chip Cookies

The other day, one of my co-workers was asking if anyone had ever seen a big, soft, cakey, pumpkin chocolate chip cookie recipe that called for butter?  I started thinking of all the recipes I have tried and realized they all called for either shortening or vegetable oil.  

Then, I came across this recipe.  Guess What?  It calls for butter.  It comes from Cutler's Bakery.  I guess it is NOT a copycat, it is the REAL DEAL.  

Since this recipe makes A LOT of cookies, I brought them into work. 

One of my co-workers tried them and said "These are Amazing", I then told her that the recipe is from Cutler's.  She about died when I told her that, because apparently, she loves that place.  She always has to go there when she visits her grandparents up in Bountiful.

Well, now you have their pumpkin chocolate chip cookie recipe :)

Cutler's Pumpkin Chocolate Chip Cookies
adapted from: Cutler's Cookies, Bountiful, Utah 
as seen on A Bountiful Kitchen
(Printable Recipe) or (Printable with Picture)

1 c. butter, softened
3 c. sugar
2 eggs
2 c. canned pumpkin puree
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves (I added 1/4 tsp.)
5 c. cake flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 bag chocolate chips

Preheat oven to 350 degrees.  Beat butter and sugar together for about 2 minutes or until smooth.  Add eggs, pumpkin, vanilla and the spices.  Continue beating for about 2 additional minutes.  Add rest of ingredients to bowl and beat only until flour disappears and all ingredients are combined.  Using a large cookie scoop, place dough onto parchment-lined baking sheet or greased baking sheet,  Bake 10 minutes (I baked mine 16 minutes) or until done.  Let cool completely on baking sheet before transferring to plate.

Cutler's Tips:
-They use cake flour in all of their cookie recipes, because it will create a lighter texture.
-Do not flatten the balls of cookie dough after placing on the baking sheet.  

Jenn's Notes:  I used around 2-3 Tablespoons of dough per cookie and they took 16 minutes to bake.  I ended up with 4 1/2 - 5 dozen cookies.  P.S. Don't try the raw cookie dough, because you might not end up with any cookies.  It is incredible.  

Friday, October 26, 2012

Skillet Beef and Potatoes with Biscuits

This is a good, hearty, easy skillet dish.  It is just like my Meat Pie recipe minus the crust and the carrots.  Basically, I just replaced one carb with another, because I served this with my Go-To Biscuits and it was delicious. I was planning on making a homemade gravy, using beef broth, but ran out of time, you know how that goes.

This was fabulous and I think your whole family will love it.

Skillet Beef and Potatoes
slightly adapted from: Hungry Little Girl
(Printable Recipe) and (Printable with Picture)

4 large potatoes (I used Russet)
2/3 c. frozen peas
1 Lb. lean ground beef
1/2 c. chopped onion
2 tsp. garlic powder
salt and pepper, to taste
2 c. prepared brown gravy
2 Tbl. milk

Peel and slice potatoes; add to a pot of water and boil until fork tender, about 10-15 minutes.  A minute or two before the potatoes are done, add the frozen peas to the boiling water.  Meanwhile, brown the ground beef in a large skillet; add the chopped onions and cook until tender.  Season with garlic powder, salt and pepper.  Drain the potatoes and peas and add to skillet.  Add the brown gravy and milk.  Carefully stir until everything is coated with gravy.  Makes 4 big servings.

Jenn's Notes:  I made the recipe as typed above and I served it with my go-to biscuits and it was delicious! 

Wednesday, October 24, 2012

Loaded Baked Potato Salad

I have never been a fan of regular potato salad for one reason.  I feel like it should be warm.  I hate eating those cold potatoes.

This Loaded Baked Potato Salad is my PERFECT solution.  I have made it a few times and I love it.  You can serve it warm or you can serve it cold.  Obviously, I serve mine warm which isn't a problem, since I make it right before dinner.

I haven't served this at a party yet, but I would imagine you would get multiple requests for the recipe.  I think your family would be super impressed and, like Leslie said, I am sure you will get "Oohs and Ahhs"!

Loaded Baked Potato Salad
adapted from: Dishing with Leslie

4 large russet potatoes
1/4 c. Mayonnaise
1/2 c. sour cream
1/2 c. shredded Cheddar cheese
1/4 c. freshly chopped chives, divided
8 strips bacon, cooked and crumbled
1/2 tsp. seasoned salt
pepper, to taste

Wash, peel and cube potatoes into bite-sized pieces.  Put in a large pot, cover with water and boil until fork tender, about 15-20 minutes.  You do not want mashed potato consistency.  Drain and let cool a bit (or a lot if you plan to serve chilled).  In a separate bowl, stir together the mayo, sour cream, cheese, half the chives, about 6 strips worth of crumbled bacon, seasoned salt and pepper; mix well.  Add mixture to potatoes and fold together until all the potatoes are completely coated.  Taste and add more seasoned salt and pepper, if needed.  Garnish with remaining chives and crumbled bacon.  Serve immediately or refrigerate if serving later.  Serves 4-6.

Jenn's Notes:  If your potatoes are very large, you may want to add a little extra mayo and sour cream.  I have used light mayo and light sour cream every time I have made this, I omit the chives and sprinkle with a little dried parsley before serving.  So good!

Monday, October 22, 2012

One Bowl Mini Red Velvet Cupcakes with Whipped Vanilla Frosting

My regular, go-to, red velvet cupcake recipe requires the use of 5 different bowls (no lie), so I was beyond excited to try a recipe that uses only ONE BOWL!

Instead of the same old red velvet cupcakes, I felt like changing things up a bit this time.  Rather than regular cream cheese frosting, I went with my favorite whipped vanilla frosting.  This frosting is the lightest frosting I have ever eaten, similar to whipping cream, but it holds its shape very very well and it is extremely easy to work with.  It's the same frosting I used in these Oatmeal Cream Pies and the same type I used in this Eggnog Frosting.  

I thought these cupcakes turned out super yummy.  The cake itself reminded me of the flavor and texture of a box mix, which I think a lot of people will love!  The whipped frosting was awesome, as always, but since it takes a bit of planning, you could always use regular cream cheese frosting.  
One Bowl Mini Red Velvet Cupcakes
adapted from: Boastful Baker

1/2 c. buttermilk
3/4 c. vegetable oil
1 egg
1/2 tsp. white vinegar
3 tsp. red food coloring
1 tsp. vanilla
1 1/4 c. all-purpose flour
3/4 c. sugar
1/2 tsp. baking soda
3 tsp. cocoa powder
  or you could always use cream cheese frosting

Preheat oven to 350 degrees.  Combine the buttermilk, vegetable oil, egg, vinegar, food coloring and vanilla.  Beat for two minutes.  Add the flour, sugar, baking soda and cocoa and beat two more minutes.  Divide batter between mini muffin tins that have been lined with paper liners and sprayed lightly with cooking spray (about 1 Tablespoon batter per cupcake).  Bake 10-11 minutes or until a toothpick comes out clean.  Yield: 40 mini cupcakes.  Cool completely and top with frosting.  

Jenn's Notes: No notes today.  These are awesome.

Saturday, October 20, 2012

Tomato Alfredo Pasta with Grilled Chicken

This pasta dish is INCREDIBLE.  I see this dish becoming a family favorite.

It was a cinch to throw together.  I made a half a batch of this guiltless alfredo sauce which can be made in a matter of minutes.  I really don't see the point in buying store-bought alfredo sauce, when you can make a homemade one that is so much healthier and tastes so much better.  

Speaking of being healthier, store-bought marinade packets are loaded with sodium.  Definitely not something you are going to want to eat everyday.  I still used it and the chicken tasted AMAZING.  It was moist and juicy and the flavor went perfect with the alfredo sauce.  Next time, I want to try and create my own marinade.  The marinade packet ingredients included: salt, red pepper, thyme, onion, garlic, white wine and red bell pepper along with a whole bunch of weird things.  If you try a homemade version and it turns out great, let me know.    


Tomato Alfredo Pasta with Grilled Chicken
3 boneless chicken breasts
1 c. prepared alfredo sauce
  or recipe below for Guiltless Alfredo Sauce
1 (8 oz.) can tomato sauce (I only used 1/2 the can)
1 tsp. Italian seasoning
8 oz. penne pasta, cooked and drained

Prepare marinade according to package directions.  Add the chicken and allow to marinate for several hours.  Grill chicken until done (I grilled mine on the George Foreman) or you could bake in the oven, if you don't have a grill.  Slice into strips.  Meanwhile, cook pasta according to package directions, drain.  In a large pot, combine alfredo sauce, tomato sauce and Italian seasoning.  Stir in the pasta.  Serve with sliced chicken.  Serves 3-4.  

Guiltless Alfredo Sauce
adapted from: Our Best Bites
1 c. low-fat milk
2 oz. cream cheese
1 Tbl. flour
1/2. tsp. kosher salt
1/2 Tbl. butter
1 garlic clove, minced
1/2 c. freshly grated Parmesan cheese

Add milk, cream cheese, flour and salt to a blender.  Blend until smooth.  Heat 1/2 Tablespoon of butter in a medium skillet over medium heat.  Add 1 clove of minced garlic; saute 30 seconds.  Add the sauce mixture and whisk until thickened, about 5-10 minutes.  Add the Parmesan cheese and whisk until melted.  

Jenn's Notes: I made this with the Guiltless Alfredo Sauce and it was incredible.  

Thursday, October 18, 2012

Bread Machine Dinner Rolls

I have made these rolls a few times.  The first time, I baked them the time suggested (13 minutes) and the insides were dough balls still.  I tried again, baked an extra few minutes, and they were great.  Serve them with Cinnamon Honey Butter and they will disappear in no time. 
These are a great "Beginner Roll", because they are so easy to make since the bread machine does all the work.  Wake up, throw the ingredients in the bread machine,  hop in the shower and get ready for the day, shape the rolls, let them raise, bake and enjoy.  Simple enough?      
Bread Machine Dinner Rolls
(Printable Recipe) or (Printable with Picture)

1 c. warm milk (I used 1%)
1/4 c. (4 Tbl.) unsalted butter, softened
1/4 c. sugar
2 eggs, lightly beaten
1 1/2 tsp. salt
4 c. bread flour
2 1/4 tsp. instant yeast

Place ingredients in the bread machine in the order suggested by manufacturer.  I added mine in the exact order the recipe is listed, starting with milk and ending with yeast.  Once you add the flour, make an indent in the top and add the yeast to that pocket.  Select dough setting (mine takes 1 1/2 hours) and let the bread machine work its magic (check the dough after five minutes to see if 1-2 Tablespoons of water or flour is needed).  Mine was perfect and I didn't have to add any extra ingredients.  When cycle is done, turn dough out onto a lightly floured surface and punch down to get rid of air-bubbles.  Divide dough into 24 even-sized pieces; shape each into a ball and divide between two greased 9x13-inch pans (12 rolls per pan).  Cover and let rise in a warm place 30 minutes or until doubled.  Bake at 375 degrees for 17-20 minutes or until golden.  Remove from oven and rub butter over the top of each roll.

Jenn's Notes: The original recipe called for 1/2 cup (8 Tablespoons) of butter, but since I was planning on serving these with cinnamon honey butter, I didn't want all that extra butter in the dough.  I cut the recipe in half and it worked great.

adapted from: Love Bakes Good Cakes originally from: Taste of Home

Tuesday, October 16, 2012

Light and Fluffy Pumpkin Chocolate Chip Muffin Tops

Remember my walk down memory lane when I made these Chai Cupcakes?  Well, it helped me remember that while I was in Seattle I purchased a muffin top pan.  I only used it once or twice before it got pushed to the back of my cabinet and I totally forgot about it.  

I felt like being lazy, yet I wanted something different.  So, instead of the same old pumpkin muffin, I created a muffin top.  Pumpkin Muffins or Bread usually turn out more on the heavy and dense side, but not these muffins.

They turned out extremely light and fluffy and I even impressed myself with how delicious they are.  I made some with butterscotch chips, some with mini chocolate chips and some with a mixture of both.  I loved the butterscotch flavor mixed with the pumpkin and wished I would have made more that way.  These muffins are awesome the first day and the 2nd day, but I would try to eat them up by the 3rd day.
Light and Fluffy Pumpkin Chocolate Chip 
Muffin Tops
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, softened
1 c. sugar
2 eggs
1 c. canned pumpkin puree
1/4 c. buttermilk
2 c. wheat pastry flour
4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
chocolate chips or butterscotch chips

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add the eggs, one at a time, beating after each addition.  Add the pumpkin and buttermilk and mix well.  In a separate bowl, combine the flour, baking powder, cinnamon and salt and add to wet ingredients.  Mix until just combined.  Do not overmix.  Spoon batter into a lightly greased muffin-top pan.  Press chocolate chips or butterscotch chips into the top of each muffin, as many as you like.  Bake for 14-15 minutes or until a toothpick comes out clean.  Yield: 18-20 muffin tops.  

Jenn's Notes: If you do not have a muffin top pan, I would recommend baking these in a mini-muffin tin (bake 10-12 minutes).  Since they are extremely light and fluffy, they might be too hard to eat as a regular-size muffin.  I purchased my wheat pastry flour in the bulk section at Winco.    

Sunday, October 14, 2012

Almond White Chocolate Chunk Oatmeal Cookies

Oh my goodness, these cookies are good! I mean real real good.  Some of my favorite ingredients went into making these bad boys.  Almond extract is my favorite thing right now and I added plenty of it to these cookies.  Plus, I have a whole bunch of white almond bark, so I decided to chop that up instead of using chocolate chips and it was perfect.  The white chocolate chunks got super melty and creamy and tasted divine.  I couldn't get enough of these things and I had to really limit myself or I would have eaten the whole batch in one night.   

By the way, I am really picky with my almond extract and I have found that I like one specific brand.  I had been buying a 2 oz. bottle of it at the grocery store for $7.99 each and I was going through it so fast, I needed a better solution.  I found a 1 pint bottle (16 oz.) for only $6.75 at my favorite kitchen supply store.  Can you believe that?  If I was to buy that much almond extract in the 2 oz. bottles, I would have paid $64.  I guess with the money I saved myself, I can get that pan I have been eyeing at Costco :)

Almond White Chocolate Chunk Oatmeal Cookies
from: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. butter flavor shortening
1/4 c. + 2 Tbl. sugar
1/4 c. + 2 Tbl. light brown sugar
1/2 tsp. vanilla extract
1 - 1 1/2 tsp. almond extract, depending on
     how strong an almond flavor you want
1 egg
1/2 tsp. baking soda
1/2 Tbl. warm water
1 c. all-purpose flour
1/2 tsp. salt
1 c. quick-cooking oats
1 1/4 c. chopped white almond bark
    or white chocolate chips
1/2 c. sliced almonds, opt.

Preheat oven to 350 degrees.  In a large bowl, cream together shortening, sugar and brown sugar until very light and fluffy.  This will take several minutes.  Mix in the vanilla extract, almond extract and the egg.  Dissolve the baking soda in water and add.  Mix in the flour, salt and oats.  Stir in the chopped white almond bark and the almonds.  Drop dough (about 1 Tablespoon each) onto lightly greased baking sheet.  Bake for 10 minutes, they will look underdone.  Store cookies in an air-tight container.  Yield: 1 1/2 - 2 dozen cookies.

Jenn's Notes:  These would also be amazing with a Tablespoon or two of orange zest added to the dough.    

Saturday, October 13, 2012

Our Best Bites Cookbook Winner Announced

Thank you so much to everyone who entered my giveaway!  A winner has been selected using a random number generator.  

The winner is . . . Comment #14 Mary Smith

Please contact me within 72 hours to claim your prize.


Friday, October 12, 2012

Leftover Chile Colorado Burrito Meat Chili

I made this chili using leftover meat from these Smothered Chile Colorado Burritos.  I figured the flavor of the meat would go perfect in chili, so I added it, along with some vegetables I had hanging out in the fridge and it turned out amazing!  I have already eaten it for three meals this week!  I liked it so much that next time I make those burritos, I might have to purposely make a little extra meat, so I can have chili again! 
Chili with Leftover Burrito Meat
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1-2 cups leftover shredded meat
    or you could use cooked ground beef, pork or turkey
1 tsp. olive oil
1/2 c. onion, finely chopped
1 c. celery, chopped
3/4 c. green bell pepper, finely chopped
1 can diced tomatoes, undrained
1 can chili beans, undrained
1 can black, pinto or kidney beans, undrained
2 tsp. ancho chili powder (or regular chili powder)
1 tsp. ground cumin
1 tsp. oregano
salt and pepper, to taste

  shredded Cheddar cheese
  sour cream
  chopped green onions

Heat olive oil in a large pot over medium heat.  Add the onion, celery and green pepper and saute 5 minutes or until tender.  Add the remaining ingredients and simmer for as long as you have.  You can eat it right away, but it will taste better the longer it simmers and it is very good eaten as leftovers.  If it is too thick for your liking, add a little water.  Garnish with your favorite toppings.  Serves: 4-6

Jenn's Notes: No notes today except - make this, it is delicious!

Wednesday, October 10, 2012

Smothered Chile Colorado Burritos

This was one of the easiest crockpot dishes I have ever made.  There are only three ingredients needed to make the meat.

I found this recipe on several blogs.  All of which said it was some of the best they've had.

The recipe calls for beef stew meat, but I only had a pork loin in my freezer.  Rather than running out and buying some beef, I figured I'd give the pork a try.  Since pork loin is such a lean cut of meat, it tends to be a little more dry.  I still think it turned out delicious, but I think it would be WAY good using juicy beef.

-I used the leftover meat to make this chili and it was amazing-

Smothered Chile Colorado Burritos
2 Lbs. stew meat
1 large can mild red enchilada sauce (at least 19 oz.)
2 beef bouillon cubes, crushed
1 1/2 - 2 c. shredded Cheddar cheese, for serving
5-7 burrito-size flour tortillas

Spray crockpot with non stick cooking spray. Add the stew meat, enchilada sauce and crushed bouillon cubes.  Cover with lid and cook on low for 7-9 hours (depends on the size of your chunks) or until meat is very tender. Remove lid and stir together. Meat should easily shred apart. Using a slotted spoon, place 1/2 cup meat or so onto each tortilla.  Roll up burrito-style and place in a greased 9x13 inch casserole dish.  Spoon remaining sauce over the top and sprinkle with shredded cheese.  Place under the broiler for a few minutes or until cheese is melted and bubbly.  Serve with favorite toppings (sour cream, cilantro, salsa, guacamole, etc . . .)  Makes 5 - 7 burritos, depending on how full you make them.  

Jenn's Notes: No notes today. 

Monday, October 8, 2012

Pecan Bars with Almond Glaze

"The Mr." wanted some pecan bars.  

A pecan bar, huh?

Are you sure you don't want something ooey, gooey, chocolatey and smothered in frosting?

I'm sure,  I just want some pecan bars . . . he says.

I have never made, nor have I ever eaten, a pecan bar before, but it sounded boring.  Then, I found this recipe that had glaze on top.  Now that has potential.

These things are GOOD.  I'm talking so good that I was tempted to lick the top of the entire pan, so no one would eat them but ME!  On 2nd thought . . . that would have been very very bad if I would have eaten the ENTIRE PAN by MYSELF!
Pecan Bars with Almond Glaze
3 Tbl. unsalted butter, softened
3 Tbl. shortening
1/4 c. + 2 Tbl. powdered sugar
3/4 c. + 1 Tbl. flour
1 egg
1/2 c. packed brown sugar
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
1/2 c. pecans, chopped

Almond Glaze:
3/4 c. powdered sugar
1 Tbl. melted butter
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1 Tbl. milk

Preheat oven to 350 degrees.  Cream together butter, shortening and powdered sugar.  Add 3/4 cup of flour and mix until combined.  Press evenly in the bottom of an 8x8'' baking dish, that has been lightly sprayed with cooking spray.  Bake for 13 minutes.  Mix remaining 1 Tablespoon flour, egg, brown sugar, baking powder, salt, vanilla and pecans together and spread evenly over the hot crust right when it comes out of the oven.  Return pan to oven and bake 20 more minutes.  While that is baking whisk together all of the glaze ingredients.  Remove the bars from the oven and pour the glaze over the top while they are still warm.  Cool completely (will take several hours) and cut into bars.    

Jenn's Notes: If you are not a fan of almond extract, use all vanilla instead.  

slightly adapted from: Our Best Bites

Saturday, October 6, 2012

Our Best Bites Cookbook Giveaway Plus Baked Oatmeal

**Giveaway is now closed**
Click HERE to see the winner!
Savoring the Seasons With Our Best Bites
(Image from Amazon)

Today is a Happy Day!  I recently got Our Best Bites new cookbook in the mail, but not only did I get one copy, I got two copies and I would love to share one of them with you.

This new book is a little different than their first book.  Rather than dividing it up into sections like appetizers, main dishes and desserts, they divided it up into Seasons.  Hence the name . . . Savoring the Seasons!  That way, you get a little bit of everything in each section.  I loved their first book, but a part of me wished it had more desserts.  This new cookbook is loaded with desserts.  They have also included a drool-worthy photo of EVERY SINGLE RECIPE.  Plus, they have a "Rollover Ingredients" section that includes several ingredients that are used in multiple recipes and it lists those recipes.  That way, if you buy a big thing of celery, you will have 9 other recipes to make that will help you use it up.

Today, I am going to share their Baked Oatmeal recipe with you.  It comes from the "Winter" section of the book and it made my house smell amazing while it was baking.  They described it as almost tasting like a warm oatmeal cookie, but I personally thought it tasted like banana bread.  I thought it was yummy, but I did feel kind of guilty about eating that much butter in something that wasn't a dessert.  The good news is, they did include a way to make it lower-fat and I would like to try that next time.  The recipe says it serves 6-8, but I thought, no way, it probably only serves 4.  So, I filled up a huge bowl and I ended up only finishing 1/3 of it, so yeah, it will probably serve 6-8.

 I really think your kids would love this oatmeal.  

Next thing on the list to try . . . Orange Rolls, no wait . . . S'mores Hot Chocolate . . . or maybe Peppermint Mousse Cake???
Baked Oatmeal
3 c. rolled oats (not quick-cooking)
3/4 c. brown sugar
1 tsp. kosher salt
2 tsp. cinnamon
2 tsp. baking powder
3/4 c. raisins, dried cherries or other dried fruit
1 c. milk
1/2 c. butter, melted 
   (or 1/4 c. applesauce and 1/4 c. butter)
2 tsp. vanilla extract
2 eggs
Optional Toppings:
  chocolate chips, shredded coconut, toasted nuts, 
  honey, almond or coconut milk

Preheat oven to 350 degrees.  In a large bowl, combine the oats, brown sugar, salt, cinnamon, baking powder and dried fruit.  In a smaller bowl, mix together the milk, butter, vanilla and eggs.  Add the liquid mixture to the dry mixture and whisk to combine.  Pour into an 8x8'' or 9x9'' baking dish that has been sprayed with cooking spray.  Bake for 40 minutes or until the top is golden brown.  Serve immediately with a splash or two of warmed milk.  Serves 6-8

Jenn's Notes: I used old-fashioned rolled oats.  I omitted the dried fruit and served mine with sliced bananas, sliced almonds and a little coconut.  It is a must to serve with a little milk.  

Here are some of my other favorite Our Best Bites Recipes

Giveaway is only open to U.S. Residents

MANDATORY ENTRY:  You MUST be a follower of Eat Cake For Dinner via Google Friend Connect, Facebook, Pinterest OR E-mail.  All of which can be found on the right hand side of my blog.  Leave me a comment and let me know which way you follow.  If your name does not link me to a blog, be sure to leave me your E-mail address, so I can contact you if you win!

FOR A 2ND ENTRY:  Leave me a separate comment letting me know what your favorite Season is!  Mine is Fall!

FOR A 3RD ENTRY:  Leave me a separate comment telling me what your favorite Fall-Time recipe is!  Mine involves anything with Pumpkin!

*Giveaway will end on Friday, October 12th and I will announce the winner the next day.  Winner must contact me within 72 hours or a new winner will be selected*

I was provided a copy of this cookbook by the publisher, but the opinions expressed here are my own.  Cookbook will be shipped by me. 

Thursday, October 4, 2012

Shelley's Chicken Enchiladas - No Canned Soup

These are the BEST chicken enchiladas I have EVER eaten.  I am talking restaurant quality!  I have never been a fan of the popular chicken enchilada recipe that uses cream of chicken soup and sour cream.  Too much creaminess in each bite and not enough texture to cancel it out and because of that, I rarely get to eat chicken enchiladas.

Now that I have this amazing recipe, I will be eating chicken enchiladas A LOT!
They are easy to make and come together pretty quick.  I served mine with a side of Mexican Rice and I was one happy girl!
Shelley's Chicken Enchiladas
adapted from: Shelley C.
(Printable Recipe) or (Printable with Picture)

3 Tbl. unsalted butter
3 Tbl. flour
1 (14.5 oz.) can low-sodium chicken broth
1 c. sour cream
1/4 - 1/2 c. green salsa, depending on how spicy you want it
    or 1 (4 oz.) can diced green chiles
1 rotisserie chicken, shredded
    or season a few chicken breasts with taco seasoning
    and bake until done, then shred
2-3 c. Monterey Jack cheese, shredded
8-10 corn or flour tortillas
chopped cilantro, opt.

For the enchilada sauce: melt butter over medium heat in a large skillet.  Whisk in the flour, one Tablespoon at a time, to prevent lumps from forming.  Cook a minute or two to cook off the flour taste, stirring occasionally.  Gradually whisk in the chicken broth and whisk until smooth.  Continue cooking until thickened, about 5-10 minutes, stirring occasionally.  Once it reaches desired thickness, remove from heat and stir in the sour cream and green salsa; set aside.  Heat tortillas for 10-15 seconds in the microwave until pliable.  Divide shredded chicken between tortillas, top each with a little bit of cheese and cilantro.  Roll up and place seam-side down in a 9x13-inch  pan.  Cover with the enchilada sauce and top with remaining cheese.  Bake at 350 degrees for 25 minutes or until bubbly.  Broil for a minute or two at the end if you want the cheese to brown.  Yield: 4-5 servings.    

Jenn's Notes: I cooked two Costco chicken breasts that I seasoned with taco seasoning and I had enough chicken for 6 enchiladas.  I used 1/2 cup of green salsa in the sauce and I made half with corn tortillas and half with flour tortillas. These were way good and I plan to make them a lot.    

Tuesday, October 2, 2012

Cheesy Broccoli Orzo

I thought this orzo was seriously yummy!  I LOVE broccoli, so this dish was a winner in my book.  If you like broccoli, then I think you will love it too.  You see . . . it tasted mostly like broccoli and a little like Parmesan.  There really isn't that much cheese in it and if you divide the amount of cheese by the number of servings, it's hardly any at all, so you don't have to feel guilty about eating this on a weekday.  It is so fast and easy to make that you could even whip up a batch on your lunch break!  With all that said, if you want the dish to live up to the "Cheesy" part in the title, you may want to add more cheese.

I see myself serving this side dish A LOT.
Cheesy Broccoli Orzo
1 c. orzo pasta
1 1/2 c. chopped broccoli florets
1/4 c. shredded Cheddar cheese
2 Tbl. grated Parmesan cheese
1 Tbl. butter
1/4 - 1/2 c. milk
salt and pepper

Add orzo to a large pot of salted boiling water.  Cook for three minutes, then add the chopped broccoli; cook two more minutes or until orzo is tender.  Drain very well.  Return to pot and stir in the Cheddar, Parmesan, butter and enough milk to reach desired creaminess.  Season with salt and pepper, to taste. Serves: 3-4 

Jenn's Notes:  I made recipe "as is" and it was delicious!

Popular Posts

that give mcdonalds coupons and 
breakfast coupons you also can find recipe from