Photo courtesy of Pink Diamond

Using frozen thawed chicken will combine with the sauce causing it to become water, it is recommend to use only fresh chicken for this recipe, if you are in a hurry you may omit browning the chicken although the flavor will not be as good, the sauce amounts may be doubled keeping the garlic at the same amount

Servings 4

INGREDIENTS:

2 pounds chicken thighs

fresh ground black pepper

oil as needed for browning the chicken

1 large onion, chopped or sliced

1 green bell pepper, seeded chopped, optional

1/4 cup prepared yellow mustard (can increase to 1/3 cup)

1/4 cup ketchup

1/3 cup cider vinegar

1 tablespoon liquid smoke seasoning (do not omit!)

1/3 cup brown sugar

1 tablespoon mild chili powder

3 garlic cloves, minced

pinch cayenne pepper

1/2 teaspoon fresh ground black pepper, or to taste

1 teaspoon seasoned salt, or to taste

INSTRUCTIONS:———————————–

Preheat oven to 375 degrees F (bottom oven rack).

Grease a 13 x 9-inch baking dish.

Sprinkle the onion and bell pepper into the baking dish; set aside.

Heat oil in a medium skillet over medium-high heat.

Season the chicken lightly with black pepper, then place in the skillet and brown on both sides (about 3 minutes per side) transfer to baking dish placing on top of the onion and bell pepper.

In a bowl combine mustard, ketchup, cider vinegar, liquid smoke, brown sugar, chili powder, fresh garlic, cayenne pepper, black pepper and seasoned salt; pour over the browned chicken then using hands or tongs to turn the chicken to coat in the sauce and making certain that the chicken is skin side up before baking.

Bake for 40 minutes or until the chicken is cooked through and tender.

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A creamy rich dessert for coffee lover’s!… sweetened whipped cream mixed with the cinnamon may be used in place of the Cool Whip

Reduce the fat and calories by using fat-free/sugar-free instant pudding mix , fat-free milk and Cool Whip lite

Yield 4

Ingredients:

2 cups cold milk (for extra creamy use 1 cup light cream and milk)

2 tablespoons sugar, or to taste

2 teaspoons instant coffee granules (for a stronger coffee flavor increase to 3 teaspoons)

1 (4-ounce) package vanilla instant pudding mix

1/8 teaspoon cinnamon

1 cup Cool Whip frozen topping, thawed or can use sweetened whipped cream with the cinnamon added while beating

Instructions:

Pour the milk into a bowl then add in sugar and coffee granules; mix until no granules remain.

Add in the dry pudding mix and whisk for 2 minutes or until well blended.

Divide into 4 dessert dishes.

Refrigerate for 2 hours or more.

Before serving whisk the Cool Whip topping with cinnamon until blended, then dollup over the top of each dessert.

This is much better then the expensive bottled enchilada sauce and much cheaper to make, this sauce freezes well so you may want to double and freeze half, I suggest to make this sauce a day in advance the flavors will intensify, if you are adding in flour add in after thawing the sauce,  heat the sauce on top of the stove and add it in then

For a thicker sauce whisk in 1 tablespoon all-purpose flour in 1/4 cup cold water; add to the simmering sauce at the end of cooking and simmer until thickened (about 5 minutes)

Yield about 4 cups

INGREDIENTS:

1 cup Picante sauce (such as Old El Paso, freeze the remainder for another time)

1-1/2 cups tomato sauce

1-1/2 cups beef broth (can use water, beef broth is better or mix 2 teaspoons beef bouillon granules in 1-1/2 cups hot water)

1 teaspoon dried oregano

1 teaspoon dried basil

1-1/2 teaspoons garlic powder

1 teaspoon onion powder

1 tablespoons chili powder

1 tablespoon cumin

1 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste

cayenne pepper, optional and adjust to heat level

1/2 cup sour cream, optional (added in at the end of cooking for a creamy  sauce and adjust to taste starting at 1/2 cup)

INSTRUCTIONS:——————————————–

In a medium saucepan  combine all ingredients together (except the sour cream) bring to a simmer over medium heat stirring.

Reduce heat to low and simmer uncovered for about 25-30 minutes stirring frequently.

For a creamy sauce at the end of cooking mix in 1/2 cup sour cream until heated through (do not allow to boil, you may add in more sour cream if desired).

Use right away or cool and refrigerate for up to 5 days or freeze.

Photo by me!

Use as many  tortillas as needed for this I usually get 7 or 8  enchiladas but it will depend on how much that you use to fill the tortillas

This recipe requires red enchilada/taco sauce on the bottom of the pan and on each tortilla and then on top of the enchiladas  you could  purchase bottles of red enchilada/taco sauce but since this recipe requires about 4 cups of sauce  I prefer to prepare a triple recipe of  my red enchilada sauce that I make a day in advance, you find the recipe posted HERE

Freezing is not recommended for the cooked enchiladas

Yield 7-8 enchiladas

INGREDIENTS:

2 pounds ground beef

1 medium onion, chopped

6 large garlic cloves, finely chopped (the more the better!)

1 teaspoon crushed red chili flakes, or adjust to heat level

1 (1-ounce) packages taco seasoning mix (such as Old El Paso taco seasoning mix)

1/3 cup beef broth or water

1/2 cup canned refried beans ( freeze the remaining for another time)

1 (4 ounce) can green chilies

1 (10-ounce) can corn niblets, drained

4 cups shredded cheddar cheese ( or use as much as you like)

salt and fresh ground black pepper, to taste (I use seasoned salt)

4 cups red enchiladas sauce

10 flour tortillas 

INSTRUCTIONS:———————————-

In a large skillet cook the ground beef with onion and chili flakes until no longer pink, drain fat.

Add in garlic then continue to cook the meat until lightly browned (this will take about 12 minutes for the meat to brown).

Mix in  taco seasoning mix and beef broth or water stirring over medium-low heat, then mix in the refried beans, corn and green chilies; cook stirring over medium-low heat for about 20 minutes. stirring until combined.

Mix in about 1-1/2 cups of cheddar cheese then season with salt and pepper.

Grease baking dishes.

Spread a thin amount of red enchilada sauce into the bottom of each pan.

TO ASSEMBLE:

Dollup about 2 tablespoons of enchilada sauce over the flour tortilla then using a spoon spread almost to the edges.

Place a “line” of  beef filling mix over the tortilla then sprinkle a small amount of shredded cheddar cheese over the filling.

Rollup then place seam-side down in baking dishes (the 13 x 9-inch pan will hold six, place the remaining enchiladas in the smaller baking dish)

Repeat with remaining tortillas.

Drizzle the remaining enchilada sauce over each rolled tortilla (making sure that each tortilla is covered with sauce.

Sprinkle shredded cheddar cheese over the top.

Bake uncovered in a preheated 350 degree F oven (bottom oven rack) for about 25 minutes or until heated through completely (oven baking time should be no more that 30 minutes or the tortillas will get too soft).

Plan ahead this must sit in the fridge for a few hours before baking, I have omitted the amounts for the chicken and green beans you may use as much as you like but the more the better!

use only low sodium chicken broth and canned soups and if you can low sodium chicken stuffing mix, water may be replaced for the chicken broth or use half each, do not add in any extra salt to this recipe

This is a very moist casserole you prefer a more drier texture increase the stuffing mix to 2 boxes

Servings 8

Ingredients:

cooked cubed chicken (use as much as you like)

fresh green beans, cooked and sliced in half (use as much as you like or can use canned drained)

1/2 cup butter (can use margarine)

2 medium onions, chopped

2 celery stalks, chopped

4-6 garlic cloves, finely chopped

1 teaspoon fresh ground black pepper, or to taste

1  box chicken flavor Stove-Top Stuffing Mix (low sodium if possible)

2 (10.75 ounce) cans  low-sodium condensed cream of chicken soup, undiluted (I use one can each cream of mushroom and cream of chicken soup)

2 cups low-sodium chicken broth (or use water or half each)

1 cup milk

1/2 cup freshly grated Parmesan cheese

Instructions:

Grease a 13 x 9-inch baking dish (if using only one box of stuffing mix this may be baked in an 11 x 7-inch baking dish but it will be very full I recommend to place a pan underneath the baking dish).

Sprinkle the chopped chicken into the bottom of the baking dish; set aside.

In a skillet melt the butter over medium-high heat.

Add in onions and celery and saute until softened (about 6-8 minutes adding in the garlic the last 2-3 minutes of cooking then season with black pepper).

Mix in the package of stuffing mix and green beans then spoon the mixture over the chicken.

In a bowl whisk both cans of soup with chicken broth or water and milk until; drizzle over the stuffing covering completely.

Using a fork gently move the stuffing slightly to allow the soup mixture to coat the stuffing.

Sprinkle the top with Parmesan cheese.

Refrigerate for 2  or more hours.

Bake in a preheated 350 degree F oven for 35-45 minutes or until completely heated through (this will thicken up more upon standing)

Don’t make these if you are planning to eat just one bar!… these also work well using almonds in place of walnuts

Yield one 13 x 9-inch pan

Instructions:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2/3 cup butter, softened

2 cups brown sugar, packed

3 large eggs

1 teaspoon vanilla

1 teaspoon coconut extract, optional

1-1/2 cups semi-sweet chocolate chips

1 cup chopped walnuts

1-1/2 cups coconut

Instructions:——————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl combine the flour with baking powder and salt; set aside.

In a large bowl cream butter with brown sugar, eggs, vanilla and coconut extract for about 3 minutes.

Add in the flour mixture and beat on low speed until just blended.

Mix in the chocolate chips, nuts and coconut until well combined.

Spread the mixture into the pan.

Bake 20-25 minutes.

Cool then cut into bars.

Warning this is extremely addictive!

Ingredients:

9 cups either or a combination of Corn Chex or Wheat Chex or Chocolate Chex cereal

1 cup semi sweet chocolate chips

1/2 cup soft peanut butter

1/4 cup butter

1-1/2 teaspoons vanilla

1-1/2 cups powdered sugar

Instructions:—————————————-

Place the 9 cups of cereal in a large bowl.

In a 1-quart microwavable bowl combone chocolate chips, peanut butter and butter; microwave on HIGH for 1 minute, remove and stir then return for about 30-35 seconds longer.

Stir in vanilla until smooth and combined.

Pour the mixture over the cereal and stir until completely coated.

Pour into a 2-gallon resealable bag; add in confectioners sugar; seal bag and shake until evenly coated.

Spread onto waxed paper to cool completely.

Store in an airtight container in the refrigerator (this will not last long!).

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