Creamy Chicken Enchiladas

Ingredients:
3-4 chicken breasts cooked and shredded
1 can cream of chicken soup will be divided
1 cup sour cream will be divided
1 small can diced green chilis
salt and pepper to taste
6-7 medium flour tortillas
1 Cup Cheddar Cheese

Directions:
1. Cook and shred the chicken adding salt and pepper to taste.

2. add green chilis to the cooked chicken until warm then add half of the soup and sour cream and a hand full of cheese or cheese the tortillas.

3. Place about 3 TBS mixture onto each tortilla and roll up into a burrito and place on a greased 9x13 baking dish.

4. Combine the remainder sour cream and cream of chicken soup and smother the burritos.

5. Bake uncovered for about 20-30min then cover in cheese and bake another 10min.

My family would rate this 5 out of 5 stars

3 Cheese Lasagna Rolls

Ingredients:

• 9 Lasagna noodles
• 2 large Chicken breasts, cooked & shredded
• 1 jar (16oz) Alfredo sauce
• 1 jar (26oz) Spaghetti sauce
• 2 T grated Parmesan Cheese
• 3 oz Chive & Onion Cream Cheese
• 1/2 tsp Garlic Powder
• 1 cup shredded Mozzerella Cheese
• 1/4 tsp dried Basil
  Directions:
  1. Preheat oven to 375 degrees. Start by boiling your lasagna noodles in a large pot. Cook according to package directions. Drain and then place lasagna noodles on a foil lined cookie sheet. 
  
  

  2. In a large bowl add your cooked, shredded chicken, garlic powder, parmesan cheese and cream cheese. Mix. Pour in alfredo sauce and mix all together well. 

  3. Pour one cup of the spaghetti sauce in the bottom of a 2.5 quart baking dish. 

  4. Spread chicken alfredo mixture onto one lasagna noodle about 2/3 of the way up. Roll noodle up. Place in dish. Repeat with all remaining noodles. 

  5. Once all rolled and in dish, cover with remaining spaghetti sauce. Sprinkle with shredded mozzerella cheese and basil.  Bake, uncovered for 25-30, or until Hot & Bubbly!
  
  Source: Life in the Lofthouse
  
  My family would rate this 4 out of 5 stars 

Sugar Cookies & Frosting

Ingredients:
5 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tarter
1 cup butter, room temperature
1 1/4 cups granulated sugar
1 1/4 cups powdered sugar
3/4 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
2 TBS water if dough is too thick

FROSTING

10 Tablespoons butter, room temperature
2/3 cup sour cream
5-6 Tablespoons milk
8 cups powdered sugar
1 teaspoon vanilla extract
2 drops red food coloring

Directions:

1. Preheat oven to 350° F. Line 3 large cookie sheets with parchment or wax paper.
2. In a medium bowl, mix together flour, salt, baking soda and cream of tarter. Set aside.
3. In the bowl of a stand mixer, cream butter and both sugars together until light and fluffy; about 1 minute. Slowly add in oil while mixer is on. Add in eggs, one at a time, then add vanilla extract. Mix until just combined.
4. Gradually add flour mixture to the wet mixture until just combined.
5. Roll dough into 2-inch balls and place on prepared baking sheets. (I fit 8 balls per cookie sheet)
6. Pour 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 2 1/2 inches wide, and dip the bottom of the glass into the sugar. Press the glass into the ball of dough to flatten dough into 1/2 inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.
7. Bake cookies for only 8 to 9 minutes. Don't overbake. The short baking time is what makes them soft and amazing! Remove cookies from oven and let cool on baking sheets. No need to transfer to wire rack. Cool cookies completely. Once cooled store covered in fridge until ready to frost and eat.

FROSTING

1. Cream butter and sour cream together until light and fluffy. Gradually add powdered sugar; alternating with the milk, until frosting is creamy and combined. Add vanilla extract and red food coloring until frosting reaches the desired color. (I used 2 tiny drops for a light pink.)
2. Frost cold cookies and serve!

Source: Life in the lofthouse I found the cookies were a little on the dry side so add the flour slowly so you don't add too much add some water if there is too much flour.

Beef Enchiladas

Ingredients:
12 small corn tortillas
1 lb. extra lean ground beef or ground turkey
1 small yellow onion, chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (28 oz.) can red enchilada sauce (Macayo's is my favorite brand)
1 to 2 cups shredded cheddar cheese, divided

Toppings:
Sliced olives
Sour cream

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan with non-stick spray.
2. In a large skillet, over medium-high heat, brown and crumble ground beef with the chopped onion. (There should not be any grease to drain if you used extra lean beef.) Add garlic, cumin and black pepper to beef. Cook and stir another 5 minutes or so until heated through. Remove from heat.
3. Wrap tortillas in a damp paper towel then warm in microwave for 15 to 20 seconds.
4. Pour enchilada sauce in a medium bowl. Dip each warm tortilla in enchilada sauce then place on a plate. Top tortilla with 3 Tablespoons of beef mixture and 1 Tablespoon of cheese. Roll up and place in prepared pan, seam-side down. Repeat with all tortillas and beef.
5. Pour enchilada sauce all over the enchiladas in pan. (You may not want to use all the sauce. I only used a little over half the can.) Sprinkle the tops evenly with remaining cheese.
6. Bake, uncovered, 20 to 25 minutes or until cheese is hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with desired toppings and enjoy!

Source: Life in the Lofthouse

My family would rate this 4 out of 5 stars

Breakfast Bake - Cresent Rolls & Sausage

Ingredients:

1 (8 ounce) package of crescent dinner rolls

1 (8 ounce) ground sausage

2 cups shredded cheddar cheese

4 eggs, beaten

3/4 cup milk

2 tablespoons green bell pepper, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

Directions:

1. Start by preheating your oven to 400 degrees F. In a 9×13 inch baking dish, press the crescent roll dough in the bottom and 1/2 inch up the sides of the pan.

2. Slice the sausage into small pieces and then sprinkle evenly over the top of the dough.

3. Mix eggs, milk, green pepper, salt, pepper and oregano together in a small bowl. Pour over the sausage. Sprinkle the shredded cheddar cheese evenly over the top. (for softer bell pepper cook with sausage)

4. Bake for 20-25 minutes or until golden brown. Let cool 5 minutes before slicing!


Halved Recipe

1/2 (4 ounce) package of crescent dinner rolls

1/2 (4 ounce) ground sausage

1 cup shredded cheddar cheese

2 eggs, beaten

3/8 cup milk

1 tablespoons green bell pepper, chopped

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon oregano

 

8x8 dish

Source: Life in the lofthouse

Milk Chocolate Buttercream Frosting

Ingredients:
2 sticks (1 cup) unsalted butter, softened to room temperature
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
3 Tablespoons heavy cream

Directions:

Cream the butter in a stand mixer, on medium speed for 3 minutes. You want it very creamy. Then on low speed, slowly add in powdered sugar, cocoa and salt. Mix until they are absorbed into the butter. Then add in vanilla and heavy cream. Beat frosting for 2-3 minutes on medium speed until very creamy and combined. Spread frosting on the cooled cupcakes, topping with extra oreo crumbs, if desired.

 

Old Fashioned Onion Rings

Ingredients:

• 1 Large onion Sliced into ring
  
  
  
  
  
  
  
  
  
  
  
  1 1/4 cup flour
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  1 tsp baking powder
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  1 tsp salt
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  1 egg
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  1 cup milk
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  3/4 cup dried bread crumbs
  
  
  
  
  
  
  
  
  
  
  
  
  seasoned salt to taste
• 1qt frying oil
• 
  
• Directions:
• 1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
  2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
  3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
  4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.