recipe

Turkey Enchiladas

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Turkey Enchiladas

We had a big turkey dinner this past weekend, which left us with a lot of leftovers. More than I thought there would be! I had scheduled a Mexican food night for New Years Eve, so I stuck with that, but added a twist with some leftover turkey. We had delicious Turkey Enchiladas.

Turkey Enchiladas

I pretty much just threw in whatever I had on hand. 1 can of enchilada sauce, a can of black beans, chopped up onion and the turkey. I used both white and dark meat, which made for interesting textures.

Turkey Enchiladas

I stuffed the flour tortillas with the meat mixture, rolled them up and covered them with shredded Mexican cheese.

Turkey Enchiladas

I baked the Enchiladas for 30 minutes at 350 degrees. They were amazing! I love to add hot sauce to everything, which I did, for a nice spicy twist. This was a super easy meal to make. I used up some of the leftovers and everyone enjoyed a fantastic home-cooked meal.

Ingredients:
1 cup cut-up turkey meat
1 can Enchilada sauce
1 onion, chopped
1/2 can black beans
1-2 cups Mexican shredded cheese
Flour tortillas

Instructions:
Preheat oven to 350 degrees F. Place the turkey meat, 3/4 can of Enchilada sauce, onion and black beans in a skillet, heat until boiling. Then let simmer on low for about 5-10 minutes. Stirring often. Grease a casserole dish. Place a cup of the meat mixture in a flour tortilla, add a handful of cheese. Roll up the tortilla and place in casserole dish. Repeat until dish is full and mixture is gone. A throw the extra meat mixture on top of the tortillas if there’s any left. Cover the tortillas with the rest of the Enchilada sauce. Cover with cheese. Bake for 30 minutes. Let cool for 10 minutes, serve with some nice tortilla chips or refried beans. Enjoy!

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Roasted Chickpeas

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Roasted Chickpeas

Are you looking for a quick and healthy snack for the New Year? This could be it! I discovered these little gems not too long ago and now they’re a family favorite.

Chickpeas

They’re super easy to make. All you need is 1 can of Chickpeas (or Garbanzo Beans, whatever your grocery store calls them!) Drain the chick peas, baste them with some olive oil and sprinkle with salt.

Chickpeas

Heat the oven to around 350 degrees (F) and bake the chickpeas for 20-25 minutes. Bake them until they’re golden brown, or until they are a little bit crispy. Test them to see if they are a consistency that you like. My husband likes them very well done, whereas I like them a little softer. So we try to go with a happy medium.

Chickpeas

If they aren’t gobbled up in one sitting, you can store them in an air-tight container after they have cooled completely. They will usually last for several days and keep their texture pretty well.

Cranberry Sauce

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Cranberry Sauce

I made my first “homemade” cranberry sauce tonight. It turned out really well! I’m not a fan of the jelly cranberry sauce from a can, but I really like other things with cranberry, so I thought I would try to make my own. I added a hint of nutmeg and cinnamon and that made all the difference in the world.

Cranberry Sauce
Ingredients:
1 cup sugar
1/2 cup water
1/2 cup orange juice
4 cups fresh cranberries
Optional additions: Orange zest, raisins, blueberries, cinnamon, nutmeg, and/or allspice.

Instructions:
1. Rinse cranberries. Throw away any damaged or bruised cranberries. Pour the water, orange juice and sugar in a medium saucepan on high heat and bring to a boil. Stir well to dissolve sugar.
2. Add the cranberries to the pan and bring to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. I mushed them up a little bit once they were soft.
3 You can leave the cranberry sauce as it is, or add some other fun ingredients. You could add raisins or even blueberries for nice sweet flavor. I love cinnamon and nutmeg, so I added a bit of each of those to mine.
4. Remove the pan from heat. Let cool for a few minutes, then transfer to a bowl to put in the refrigerator. The cranberry sauce will continue to thicken as it cools. It will be ready to serve after 30 minutes or so.

Creamy Mushroom Soup

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Christmas 2014

Before I post the recipe for the best mushroom soup in the world, let me first begin by saying I hope that everyone had an amazing Christmas. Ours was lovely, full of family, food and gifts. I hope yours was too.

Creamy Mushroom Soup

Now on to the soup! I created this recipe using my basic potato soup recipe to start. I figured the creaminess from the potato soup would be a perfect mix with the mushrooms. I would even say that another version of this soup could include the potatoes and maybe even some bacon or steak bits. That could be another post for another day!

Ingredients:
2 tbsp butter
1 tsp minced onion
1/2 tsp garlic powder
1 – 8 oz pkg mushrooms, cleaned and chopped
2 tbsp flour
1 cup light cream
2 cups milk
1 beef bouillon cube
1/4 cup water
Salt & pepper to taste
Parmesan cheese

Instructions:
Melt the butter in a sauce pan over medium heat. Add minced onion, garlic powder and mushrooms. Cook until mushrooms are soft. Add flour. Mix well. Add light cream and milk, stir. Cook the beef bouillon cube with 1/4 cup water in the microwave for about 30-45 seconds, stir the cube until it dissolves. Add bouillon mixture to soup. Stir constantly while bringing to a boil. Bring heat down to low and simmer for 20-30 minutes. Pour soup into bowl and sprinkle Parmesan cheese on top. Serve with crackers or bread and enjoy!

Chocolate Fudge

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Chocolate Fudge

This is quite possibly the easiest fudge in the world to make. It’s simple, basic and only requires 5 ingredients. And only 4 ingredients if you don’t add the nuts. I happen to like nuts, but just didn’t have any in the pantry. This fudge is great to take to holiday gatherings, give as gifts, or just enjoy by yourself!

INGREDIENTS:
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extract

Chocolate Fudge

INSTRUCTIONS:
1. Line a 9-inch square pan with foil.
2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat.
3. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
4. Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

Chocolate Fudge

Banana Bread

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Banana Bread

Is it just me or am I the only one that ends up with uneaten, over-ripe bananas every week? Most of the time they just end up being thrown away, which is such a waste. But when I have some extra time, I try to whip up a nice banana bread. This recipe is so basic, you’ll have all the ingredients on hand. The original recipe calls for only 2 bananas, but I would use 3 if you have them, for more banana flavor.

INGREDIENTS:
2 cups self-rising flour
1/3 cup butter, cut into small pieces
1/3 cup sugar
2 bananas, beaten lightly
2 eggs, beaten lightly
2 tbsp honey
Nuts, optional

INSTRUCTIONS:
1. Preheat oven to 350°F. Grease 2 lb. loaf pan.
2. Mix the sugar, bananas, eggs and honey together until well mixed,
3. Add the flour, a little at a time. Mix until it forms a soft dropping consistency.
4. Spoon the mixture into loaf pan.
5. Bake for 1 hour or until toothpick comes out of the center clean.
7. Leave the loaf to cool in the pan before transferring to a wire cooling rack.
8. Cut into thick slices and serve warm with butter.

Banana Bread

Best Pumpkin Cookies Ever

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Pumpkin Cookies

These are by far the BEST Pumpkin Cookies EVER. In the ENTIRE world. Seriously. You will thank me when you make them and proceed to stuff your face with them. They are that good. And do you know what else? They are so simple to make!

Pumpkin Cookies

Do you see this box of pumpkin bread? Well, all you need to make these cookies is this box of pumpkin bread mix, 1 egg and 1 stick of butter. That’s it. Well, and a teeny bit of cinnamon sugar. But that’s it! Simple, right? I have been making these cookies for years and my family always looks forward to indulging in them around the holidays. They have become somewhat of a tradition in our house.

Here are the instructions:

Ingredients:
1 box of pumpkin quick bread mix (store brand or Pillsbury)
1 stick of melted butter
1 egg
1/4 cup sugar
1 tsp. cinnamon

Instructions:
1. Heat oven to 350°F. In large bowl, combine bread mix, butter and egg; stir until dry particles are moistened.
2. In small bowl, combine sugar and cinnamon; mix well. Shape dough into 1 1/2-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
3. Bake at 350°F for 12 to 15 minutes. Remove cookies from cookie sheets and set on wire rack until cool. Store in air tight container. Makes 24 cookies.
4. EAT AND ENJOY!

Pumpkin Cookies

Pizza Pull-Apart Bread

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Pizza Pull-Apart Bread

Here’s a fun and different way to have a family pizza night. It’s just 7 basic ingredients and a quick, easy dinner for everyone. The kids will even have fun helping put this one together!

Pizza Pull-Apart Bread

Ingredients:
  • 2 cans of biscuits
  • 2 cups mozzarella cheese
  • 2 tablespoons of Italian seasoning
  • 1/4 cup olive oil
  • 1 – 6 oz package of pepperoni
  • 1 small jar pizza sauce
  • 1/4 cup parmesan cheese
Pizza Pull-Apart Bread
Instructions:
  1. Preheat the oven to 350 degrees
  2. Cut biscuits into quarters
  3. Cut the pepperoni into quarters
  4. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
  5. Bake for about 30 minutes  (TIP: If the middle is not cooked thoroughly leave it in another 5 minutes
    at a time until it is done)
  6. Flip over on to a plate while it’s still hot
  7. Serve with a small bowl of pizza sauce and enjoy!

Pizza Pull-Apart Bread

* You can add other ingredients, such as peppers, onions, mushrooms, sausage or whatever your favorite pizza toppings are! Play with different ideas, or even make a vegetarian pizza! Have fun and enjoy!

Cinnamon Applesauce Ornaments

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Cinnamon Applesauce Ornaments

If you are looking for a fun and easy (and amazing smelling!) craft to do with your family, this might just be it! All you need are 2 ingredients, a few cookie cutters, a straw, a little ribbon and some rubber gloves.

Cinnamon Applesauce Ornaments

I did this with a group of friends yesterday. We made A LOT of ornaments. You might not want this much, so just divide the recipe to make how ever many you would like. This particular recipe will make around 35 ornaments.

Ingredients/Supplies:
1 16-oz. container of cinnamon (We got ours at a restaurant supply store.)
2 cups applesauce
Colorful Ribbon
Rubber gloves
Straws (to make the holes)

Cinnamon Applesauce Ornaments

Instructions:
Pour the 16 oz. container of cinnamon in a fairly large bowl. Add the 2 cups of applesauce.

Cinnamon Applesauce Ornaments

Mix the cinnamon and applesauce together with your hands until the mixture is doughy. (Helpful Hint: Use rubber gloves or you’ll be digging cinnamon out of your fingernails for weeks.)

Cinnamon Applesauce Ornaments

Use a rolling pin to roll out the dough on a flat surface. Spread some cinnamon on the surface to keep dough from sticking. Do not use flour, it will discolor your ornaments and will get eventually create mold. You don’t want that!

Cinnamon Applesauce Ornaments

Create cut-outs using your cookie cutters.

Cinnamon Applesauce Ornaments

Spread the ornaments on a large pan to dry. These do not have to be baked. If you let them sit for a few days (and flip them a couple of times each day), they will harden on their own. I have also found instructions where you can bake them in an oven at 200 degrees for an hour or so, if you’d like them to be done sooner. You will also want to flip those a couple of times if you choose the baking route. They edges will tend to curl if you don’t flip them.

Cinnamon Applesauce Ornaments

Once your ornaments are complete, finish them off by tying ribbons through the holes and hanging them on your tree! You could also give them away as gifts or tie them on gifts as an extra touch.

Cinnamon Applesauce Ornaments

Chicken Pot Pie Crescent Braid

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Chicken Pot Pie Crescent Braid

This afternoon, my husband mentioned that we should find something to do with the 2 packages of crescent rolls we didn’t use for Thanksgiving. So I went to Pinterest and there it was. The Chicken Pot Pie Crescent Braid. It was fantastic and not as difficult to make as I thought it would be. I would definitely make this again! It’s rich and creamy and perfect for a winter evening.

Here is my version of the recipe:

Ingredients:
2 cups shredded cooked chicken
1 cup diced carrots
1/2 cup chopped peeled potatoes
3 Tbsp butter
2 Tbsp all purpose flour
Salt & Pepper to taste
1/2 tsp. minced onion
1 cup chicken broth
1/2 cup milk
4 oz. of cream cheese
2 packages (8 oz. each) of crescent rolls

Chicken Pot Pie Crescent Braid

Directions:
1. In a saucepan on medium high heat, combine the carrots and potatoes. Bring to a boil. Boil for 15 minutes or until vegetables are tender. Drain and set aside.

2. In a saucepan over medium high heat, melt the butter Turn the heat to low and whisk in the flour, salt, pepper, and minced onion. Slowly whisk in the chicken broth and milk. Simmer until the liquid becomes thick. Add in the cream cheese and stir until well combined.

3. Add the vegetable-chicken mixture with the sauce. Mix well.

4. Take the crescent rolls and arrange in a flat rectangle and roll it out on the surface on which you plan to bake. Make sure all of the seams have flattened and are no longer seems. With a knife, cut 1 inch slits across each side, making sure to leave at least 2-3 inches in the middle. (See photo above for visual.)

5. Take your filling and spread it up and down the center. Starting with the end closest to you, take the strips and place them over each other, like you are braiding them. Continue to do this with each strip until you reach the end.

6. Seal any edges that you may see to prevent the filling from leaking out.

7. Bake for 20-25 minutes at 375 or until the top is golden brown.

Chicken Pot Pie Crescent Braid

* The recipe that I got this from used crescent seamless dough sheets, I did not have those, so I adapted the recipe to the regular crescent rolls that I had on hand. They worked just fine.