Chicken Enchilladas

My husband is making this dish tonight and it took me forever to find the recipe. So I'm posting it here. :) Now we can always find it.
I don't usually measure anything for this. Many times I open 2 cans of Chicken and just use 8 tortillas, using 1/4 of each can in each tortilla. I just approximate or use the can of soup to measure the sour cream and then 1/2 a can for the salsa.


Chicken Enchilladas
Heat oven to 350 F

1 can cream of Chicken soup
1 can chopped green chilis  or 1/2 c salsa
3 c chicken diced
1 c sour cream
1 1/2 - 2 c grated cheddar cheese
10 flour tortillas

Prepare 13 x 9 pan w spray. Combine chicken soup, salsa and sour cream. set aside 1/2 c.
Place a tortilla on a clean plate or in your hand and layer as follows: 1/3 c chicken, 2 T sauce, sprinkle of cheese. Wrap tortilla and place in prepared pan. Repeat for remaining 9.
Spoon the 1/2 c sauce over the top of the tortillas. Sprinkle a little more cheese on that.
Bake for 30 min at 350 F.

Alternate Truffle recipe

Homemade Truffles

                                                  Step 1 - in sauce pan, bring to boil

                                            Step 2 - take off heat & mix in chocolate chips

                                                             Step 3 - blend well

                                                 Step 4 - add vanilla, stir occasionally, cool
                                      Step 5 - Refrigerate in fridge 6-8 hours (overnight is best),

                                 Step 6 - roll into balls, keeping most of chocolate in fridge to keep cool.

                                  See below for some plain, some rolled in crushed walnuts and some                                                                rolled in coconut (ignore the professional ones in paper).

To dip into melted chocolate, put 1/4 c chocolate chips + 1 tsp coconut oil in                              microwave on 3 for 20 min, stir then 20 min. Repeat until it's melted (usually 1 min total).

Get a truffle ball and dip using a toothpick to roll it around and cover well.
Place on a plate or shallow Tupperware covered with waxed paper.
Cover and refrigerate for 2-3 hours.

                                                                 Melts in your mouth.

Boston Brown Bread

2 c whole wheat flour                                         1/2 c molasses
1/2 c white flour                                                  1 tsp salt
2 tsp baking soda
2 c buttermilk (2 c reg milk + 2 tsp apple cider vinegar)

Combine flour, soda, buttermilk, molasses and salt. Mix well, then let sit for 30 min. Pour into 2 well greased bread pans for smaller loaves. Or 2 pie tins.
Bake at 350 for 45-50 min (bake for 50-55 min at 325 F for glass pans).
Keep refrigerated after 3 days. This is very moist bread and will mold easily.

                                                      pictured in the center - not cut in half

Pumpkin Bread

This is a tweaked recipe. The original uses vegetable oil, white sugar and white flour. It also uses the smaller (15 oz) can of pumpkin. My neighbor, A.Dean shared it in a favorite Christmas recipe booklet.

4 beaten eggs
1 c. olive oil
29 oz can pumpkin
2.5 c. brown sugar
3 c. wheat flour
1/2 tsp. baking pwd
1.5 tsp baking soda
1 tsp  each Cloves, nutmeg, cinnamon
1.5 tsp salt
Mix first three ingredients well in mixing bowl. Add remaining ingredients, mixing dry ingredients together on top of wet ingredients first. Blend thoroughly. Pour batter in to 3 loaf pans. Bake at 325 F for 52 min (glass pans). Or at 350 F for 45 min.

                                                        Pictured on far right - very moist!

Chocolate Potato Loaf

Tweaked again from a recipe I copied awhile ago for St. Patrick's Day
Preheat oven 350 F

1/4 c butter
1/4 c olive oil
1 c brown sugar
1/2 c egg whites
2 c whole wheat flour
1/2 c unsweetened cocoa pwd
2 T instant dry milk pwd
1 T baking powder
1/2 tsp slat
1 tsp cinnamon
1 1/4 c water
Using mixer at medium speed, cream sugar, olive oil & sugar. Add egg whites & vanilla. Mix 30 seconds. Stir flour, potato flakes, cocoa, dry milk, baking powder, salt and cinnamon. Add to egg mixture along with water (back and forth, 1/2 at a time, water first). Mix at medium speed until creamy. Let rest for 2 min then mix briefly again.
Spread batter evenly in sprayed 9x5x3 pan. Bake 50-6- min. Cool in pan 10 min, then turn onto wire rack to cool completely. Makes 16 servings.

Seemed a little dry - maybe I cooked it too long or it needs some applesauce or greek yogurt. I'll keep working on it. Good taste and better than cookies for my healthier eating lifestyle!

per serving: 176 cal, 27 g carb, 3 g protein, 7 g fat, 232 mg sodium)

                                               on the platter: it's the bread sliced in half

Oh Henry Bars w Honey

I took two different recipes and combined them into one.
See the Barkman Honey Recipe at http://www.barkmanhoney.com/recipe/oh-henry-bars-2/ and the recipe on pg 15 of the LDS Food Storage Cookbook for the original recipes.

1/2 c. melted butter
2 cup brown sugar
1/2 c honey
2 tsp vanilla
4 c oats
Mix together the first four ingredients in a medium saucepan. Cook until well blended, stirring constantly. Add oats and stir well. Press into greased 9x13 pan and bake at 375 F for 15 minutes.

Meanwhile, in a 2 c glass pyrex container, melt these in microwave (1 min at 30%, mix, then 2 - 30 min at 30% mixing between).

1/2 c peanut butter (Skippy creamy)
6 oz chocolate chips (Costco's dark)

Spread the "frosting" onto the cooked oat bars. Cool in fridge for 30 min, cut into squares and enjoy!