Saturday, April 20, 2013


This recipe came from Allrecipes but Jess and I decided we would make changes next time we made them.  This is what we will do next time.

4 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) cancondensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 onion, chopped
2 (4 ounce) can chopped green chilies, drained
2 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
2 cup water
2 teaspoon lime juice
1 teaspoon onion powder
1 teaspoon garlic powder
10-12 (12 inch) flour tortillas
4 cups Cheddar cheese, shredded, divided
1 (10 oz) can enchilada sauce
1 (6 ounce) can sliced black olives

  • Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
  • Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
  • Preheat an oven to 350 degrees.  Spread some of the soup mixture on the bottom of 2 9x13 inch baking dishes.  Stir in the rest of the mixture into the skillet with the chicken mixture.
  • Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
  • Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Friday, April 12, 2013

Sugar Cookies

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking soda
4 tsp baking powder
pinch salt
6 cups flour

  • Cream together all ingredients except flour.  Add flour and chill 1 hour.
  • Bake at 350 for 8-10 minutes.

8 oz. cream cheese
1/2 cup butter
2 tsp vanilla
4 1/2 cups powdered sugar
food coloring

Friday, April 5, 2013

Sweet and Sour Chicken

This tastes pretty similar to the restaurant sweet and sour.  The only difference is the color of the sauce.  You can add some orange food coloring to it to make it look like the original.

1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
4 skinless, boneless chicken breast - cut into 1 inch cubes
2 1/4 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
1 green bell pepper, cut into 1 inch pieces

  • Sprinkle chicken pieces generously with salt and pepper to season.
  • In a saucepan, combine 1 1/2 cups water, sugar, vinegar, and reserved pineapple juice. Heat to boiling. Turn off heat. In a separate bowl, combine 1/4 cup cornstarch and 1/4 cup water and stir to combine. Slowly stir into saucepan. Continue stirring until mixture thickens.
  • Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  • Heat oil in skillet to 350 degrees. Fry chicken pieces in hot oil for 10 minutes, or until golden. Remove chicken, and drain on paper towels.
  • When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.  Serve over rice.

Monday, April 1, 2013

Monkey Butter

This is a no pectin jelly/spread recipe.  Because of this, it is very versatile.  You can add or subtract from the recipe and not effect it to much.  The spread is also a good one for pancakes or waffles.

5 ripe bananas
1 (20 oz) can crushed pineapple
1/4 cup coconut
1/2 can coconut milk
3 cups sugar
3 Tb lemon juice

  • Add all ingredients in a large saucepan.  Stirring often, heat to boiling and then turn down to a simmer.  Continue cooking until the sauce gets thick.
  • Process the jars in a water bath canner for 10 minutes (or more depending on your altitude.)