Chewy Gingerbread Cookies

3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground (I used fresh)
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
• Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Chicken Parmigiana Sandwiches

29 oz tomato sauce
14.5 oz petite diced tomatoes
12 oz tomato paste
2 cloves garlic
1/2 tsp parsley
1/2 tsp oregano
2 bay leaves
4 Tbsp fresh basil, finely chopped (6 leaves)
3-4 thawed chicken breasts
sliced mozzarella
Parmesan
Hard rolls

• Add all tomatoes. Add remaining ingredients up to the chicken. Salt and pepper the chicken on top. 
• Set crock pot on low for 6 hours.
• Shred chicken and stir. Put on rolls.

Sticky Fingers

3-4 thin sliced chicken breast
1/2 c Flour
3 Eggs + 2 Tbsp Water
Panko Crumbs

Sauce
1 1/2 c Brown Sugar
1/3 c Frank's hot sauce
1/2 tsp Garlic powder
2 Tbsp Water

• Heat oven to 425. Grease baking sheet with cooking spray.
• Slice chicken into strips. 
• Add chicken and flour to a large Ziploc bag. Toss to coat.
• Whisk eggs and water.
• Dip flour coated chicken into egg, and then into Panko crumbs.
• Place coated chiken onto baking sheet. Bake for 15-20 minutes.
• While chicken is cooking, prepare the sauce.
• Add brown sugar and hot sauce to a medium sauce pan and stir over med-high heat until melted and mixture comes to a boil. 
• Remove from heat and stir in garlic powder and water.
• When chicken is done, toss in sauce and serve with Ranch.

Spinach Tomato Tortellini Soup

1 Tbsp olive oil
3 cloves garlic
4 c Chicken broth
14.5 oz Petit dices tomatoes, undrained
1 9oz pkg refrigerated tortellini
1/2 tsp Basil
1/2 tsp Oregano
1 Bay leaf
1 c Water
Salt & Pepper
3 c Baby spinach, chopped
2 Tbsp Parmesan

• Heat olive oil in large stockpot over med-high heat.
• Add garlic & cook until translucent.
• Whisk in all ingredients except spinach and parmesan.
• Bring to boil. Reduce heat and simmer until tortellini is cooked through (5 min).
• Stir in spinach until it begins to wilt. 
• Serve immediately and add parmesan.

Sun Dried Tomato Chicken

1 Tbsp butter
1 clove garlic
1 Tbsp flour
3/4 c Chicken broth, divided
1/2 c Heavy Cream
3 Tbsp Sun dried tomatoes
1/4 tsp Thyme
1/2 tsp Salt
1/4 tsp Crushed red pepper

• Melt butter in large skillet over med-high heat. Add garlic and cook 30 seconds.Stir in flour and cook 1 minute.
• Gradually stir in 1/2 c chicken broth, whisking well to avoid clumps. Add remaining ingredients except sun dried tomatoes. Bring to a boil & cook 1 minute. Pour into small bowl and set aside. Wipe skillet clean.
• Place sun dried tomato oil in skillet on med-high heat. Saute chicken 4 minutes per side (should be browned & cooked through). Transfer to plate.
• Add remaining 1/4 c chicken broth to skillet and bring to a boil. Scrape any brown pieces up with a wooden spoon. Mix in reserved sauce, add chicken and remove from heat once mixture is warm.

Chocolate Cheesecake Bars

Crust
1 1/4 c Nilla Wafers, crumbled
1/4 c Sugar
1/3 c Cocoa
6 Tbsp butter, melted

Cheesecake
3 pkg cream cheese, softened
1 1/4 c sugar
8 oz sour cream
2 tsp vanilla
1/2 c cocoa
3 eggs

Ganache
1/2 c semi-sweet chocolate chips
3 Tbsp heavy cream
chocolate shavings

• Heat oven to 325, Line 13 x 9" baking pan with parchment paper
• Stir together ingredients for crust. Press mixture onto bottom of pan
• Set aside while making filling
• In a mixing bowl, add cream cheese and sugar. Beat on low until fluffy.
• Add sour cream and vanilla. Beat until blended. 
• Stir in cocoa
• Add eggs, 1 at a time.
• Pour over crust.
• bake for 40 minutes.
• Turn oven off, open door & let cool for a few hours
• Once completely cooled, make ganache.
• Add chocolate chips & heavy cream. Microwave for 1 minute & stir. 
• Pour over cheesecake. Add shavings.
• Refrigerate for a few hours before cutting.

Ranch Style Chicken

1/2 c Honey
1/2 c Dijon
2 Tbsp lemon juice
1 tsp Smokey Paprika
6 chicken breasts
2 c Cheddar Cheese
6 bacon strips, cooked for 20 minutes at 375 degrees

• Combine first 4 ingredients and add chicken. Marinate for 2 hours.
• Bake at 450 for 10 minutes.
• Add bacon & cheese and continue to bake for 10 more minutes.

Avacado Egg Rolls

1 large Avocado

1 TB. sun-dried tomatoes packed in oil

1 tsp. chopped fresh cilantro

1/8 tsp. salt

3 egg roll wraps

1 egg  

Dipping Sauce

1/4 tsp. white vinegar

1 tsp. balsamic vinegar

1/2 cup honey

1 pinch powdered saffron

1/2 cup chopped cashews

2/3 cup fresh cilantro

2 cloves garlic

1 TB sugar

1 tsp. pepper

1 tsp. ground cumin

1/4 cup olive oil

1. In a bowl, stir together vinegars, honey and saffron. Heat for one minute in the microwave.
2. Puree this mixture in a blender adding cashews, 2/3 cup cilantro, garlic, sugar, pepper and cumin. Pour into a bowl and add the oil. Stir and refrigerate.
3. In a bowl, stir together avocado, tomatoes, 1 tsp. cilantro and salt. Add 1/3 of the mixture onto the center of each egg roll wrapper.
4. Position the wrapper so the corner is pointing towards you. Fold the bottom corner up over the filling. Fold remaining corners up over the filling and brushing the corners with egg to secure in place. Roll up from the bottom folding the top corner over all. Seal with egg and repeat for remaining wrappers.
5. Fry egg rolls for 3-5 minutes or until golden brown.
6. Serve with dipping sauce.

 

Garlic Artichoke Dip

2 8-oz. packages cream cheese, softened

1 c. mayonnaise

1 c. (packed) shredded Parmesan cheese (try to get a wedge and grate it yourself; the pre-shredded stuff in a bag doesn’t melt well)

1 12-oz. jar MARINATED artichoke hearts, drained and chopped

6-7 cloves garlic, minced

• Preheat oven to 350. 
• In a large bowl, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese.
• Gently add in the chopped artichoke hearts and minced garlic. 
• Place the mixture into a 9″ pie plate (or divided evenly among smaller dishes) and bake for 25-30 minutes or until it’s lightly browned and bubbly on top. Serve hot with slices of bread and/or tortilla chips.

Chicken Tikka Masala

1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 tablespoon ginger root ( minced )
1 teaspoon salt
3 chicken breast ( boneless, cut into bite-size pieces )

• In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. 
• Stir in chicken, cover, refrigerate 1 hour. 
• Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

Sauce

1    tablespoon butter
1    clove garlic ( minced )
2    teaspoons ground cumin
2    teaspoons paprika
1    teaspoon salt
1    Can (8 oz) tomato sauce
1    cup heavy cream
1/4    cup cilantro ( fresh, chopped )

• Melt butter in a large skillet. Saute garlic for 1 minute. 
• Season with 2 tsp cumin, paprika and 1 tsp salt. 
• Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 
• Add grilled chicken, and simmer for 10 minutes.
• Serve over rice

 

Bang Bang Chicken

1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko

Sauce
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons Frank's Hot Sauce

• To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.
• Heat vegetable oil in a large skillet over medium high heat.
• In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
• Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
• Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately, drizzled with sweet chili sauce.

Thai-Style Pork Salad

3/4 c unsweetened coconut milk
1/2 c fresh cilantro
1/3 c soy sauce
1/4 c lime juice
2 T grated fresh ginger
1 lb boneless pork loin, but into bite size pieces
1 T olive oil
1 c bias-sliced green beens
1 c shredded carrots
12 romaine lettuce leaves

• In a large mixing bowl, combine coconut milk, cilantro, soy sauce, lime juice & ginger. Add pork. Toss to coat.
• In a very large skillet heat oil over medium high heat. Add meat mixture. Cook 3 minutes. Add green beans. Cook & stir 3 minutes or until green beans are tender & pork is slightly pink. Add carrots just before serving. 
• Top lettuce leaves with pork mixture. Sprinkle with additional cilantro & serve with lime wedges. 
• Serves 4.

20 Minunte Cherry Tomato Pasta

1/2 pound angel hair

2 tablespoons olive oil

5 large garlic cloves, thinly sliced

2 pounds cherry or grape tomatoes

1 cup loosely packed basil, roughly chopped

3/4 teaspoon salt, plus more for seasoning

1/2 cup grated parmesan, plus more for garnish

• Bring a large pot of water to a rolling boil. Add in a good handful of salt. Add pasta. Cook aldente or until pasta is slightly undercooked.
• Using tongs remove pasta from water into a colander. Reserve cooking liquid.
• While pasta is cooking, add garlic and olive oil to a very large skillet. Turn the heat on medium and cook until garlic becomes soft, about two minutes.
• Turn the heat to a medium-high and add tomatoes and salt. Cook two minutes.
• Add 1/2 cup of starchy cooking liquid leftover from pasta. Bring the mixture to a boil and reduce to a simmer for five minutes — the tomatoes should be starting to burst. If they haven’t gently push on them using the back of a wooden spoon. You only want about half to burst.
• Add pasta, cook another two minutes.
• Turn the heat off, add basil and parmesan cheese. Toss to coat. If needed add more starchy pasta water.
• Season to taste with salt and pepper.
• Serve with extra grated parmesan cheese.

Slow Cooker Chicken Gyros

1 lb boneless, skinless chicken breasts
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 onion, diced
1/4 cup water
1 tablespon olive oil
2 Tablespoons red wine vinegar
1 teaspoon oregano
1/4 teaspoon allspice
1 teaspoon lemon pepper

• Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker.
• Mix remaining ingredients together in a bowl and pour over chicken breasts.
• Cook on HIGH for 3-4 hours or LOW 6-8 hours.
• Shred chicken and serve with pocketless pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, humus and Tzatziki sauce

Triple Chocolate Cheesecake

24 OREO Cookies, crushed (about 2 cups)

2 Tbsp.  butter or margarine, melted

1-1/2 pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), divided

4 pkg.  (8 oz. each) Cream Cheese, softened, divided

1 cup  sugar, divided

1/2 tsp.  vanilla

3  eggs

3 oz.  BAKER'S Semi-Sweet Chocolate, divided

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

• Heat oven to 325 degrees
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Melt 5 oz. white chocolate as directed on package; cool slightly.     
• Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. 
• Add melted white chocolate; mix well.
• Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.     
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely.
• Meanwhile, melt 2 oz. semi-sweet chocolate; cool.
• Beat remaining cream cheese and sugar in large bowl until well blended.
• Add melted semi-sweet chocolate; mix well.
• Whisk in COOL WHIP; spread over cheesecake.
• Refrigerate 4 hours. Garnish with chocolate curls from remaining white and semi-sweet chocolate.     

Chicken and Avacado Salad

2 cups cooked chicken, shredded into large pieces
2 medium avocados, diced
1 T + 1 T fresh squeezed lime juice
salt, to taste
1/2 cup finely chopped fresh cilantro
2 T mayo

• Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks.
• Dice the avocados into medium-sized pieces
• Mix with 1 T of the lime juice, and season avocado with salt to taste. 
• Finely chop the cilantro. 
• Mix mayo and 1 T lime juice to make the dressing.
• Put the chicken into a bowl large enough to hold all the salad ingredients. 
• Add the dressing and toss until all the chicken is coated. 
• Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. 
• Add the chopped cilantro and gently mix into the salad, just until it is barely combined.
• Serve right away or chill for a while before serving. 
• This could also be served inside pita bread or croissant, or inside crisp lettuce cups.

Cilantro Lime Dressing

1 pkg. Hidden Valley Ranch dressing Mix
8 oz. jar Salsa Verde
Generous Shake of garlic powder
¾ cup Mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
About 1 Tbsp lime juice
A handful of cilantro

• Throw everything into a blender. Best if made a few hours in advance. Refrigerate.

Sweet Pork Quesadillas or Tacos

5 lbs of pork loin (This is half of a pork loin from Costco. I freeze the rest for later.)
24 oz of salsa
2-4 cups of brown sugar

• put your pork in the crock pot on low with the fat part of the pork on top. Pour your salsa and 2-3 cups of brown sugar on top.
• Let it cook for about 8 hours or so. Remove the pork from the crock pot and discard the layer of fat on top.
• With two forks shred the pork. It should easily fall apart at this point. Once it is shredded put it back in the crock pot and let it continue to cook for 30 minutes to an hour.
• Serve with Cilantro Lime Dressing (Recipe Below)

Cilantro Lime Dressing
1 pkg. Hidden Valley Ranch dressing Mix
8 oz. jar Salsa Verde
Generous Shake of garlic powder
¾ cup Mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
About 1 Tbsp lime juice
A handful of cilantro

• Throw it all in a blender and mix till smooth. It’s best if made a few hours before.

Death by Chocolate Cheesecake

crust:
9 ounces chocolate cookies (I used chocolate cat cookies from Trader Joe's but you could use graham crackers or teddy grahams as well)
1 tablespoon sugar
6 tablespoons butter, melted
filling:
10 ounces semisweet chocolate, chopped (I used semisweet chocolate chips)
4 8-ounce packages of cream cheese (I used Neufchatel cheese)
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder 4 large eggs
topping:
3/4 cup whipping cream
6 ounces semisweet chocolate, chopped
1 tablespoon sugar
Preheat oven to 350. Grease a 9 or 10 inch springform pan. Crush the chocolate cookies in a food processor (or by pounding them flat in a plastic bag). Put them in a small bowl and mix with sugar and melted butter, then press the mixture into the bottom of the springform pan. Bake 5 minutes, then let cool while preparing the filling.

Melt the 10 ounces of chocolate in the microwave or in a double boiler until smooth. Cool slightly. In a large bowl or the bowl of a stand mixer, mix together cream cheese, sugar, and cocoa powder until smooth. Mix in the eggs one at a time, blending until smooth. Fold in melted chocolate and mix until blended. Pour over crust and smooth (I used an offset spatula). Bake about one hour, or until the center is set and appears dry. Remove from oven and let cool 10 minutes. Run a plastic knife or spatula around the edges of the springform pan to release the cheesecake. Cool to room temperature, then cover with plastic wrap and refrigerate overnight.

To make the topping, melt the whipping cream, 6 ounces chocolate, and sugar together in a small saucepan over low heat, until smooth. Pour over the top of the cheesecake and spread so it covers smoothly. Chill until the topping is set, about one hour.

Chex Scotcharoos

6 cups Chex cereal

1 cup light corn syrup

1 cup sugar

1 1/2 cups peanut butter

2 cups semi sweet chocolate chips

2 cups butterscotch chips

1/2 cup peanut butter

1 teaspoon vanilla

Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's.
In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1 1/2 cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them.
Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, 1/2 cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning.
Once smooth, pour over cereal, or scoop onto the piles you have created.
Allow to cool completely at room temperature.

Pesto Ranch Chicken Thighs

8 boneless skinless chicken thighs
6 ounce jar of pesto
1 package Ranch Dressing Seasoning Mix
1/2 cup chicken broth

• dump everything into the crock pot & stir
• cook on High 3-4 hours or Low 6-8 hours

Farmer's Market Spaghetti

4 cups cherry tomatoes
6 cloves garlic, smashed 4 sprigs fresh thyme 2 tablespoons olive oil 1/4 cup balsamic vinaigrette (I use this recipe) 3/4 lb spaghetti noodles 1/2 cup grated parmesan cheese

• In a medium bowl, toss together tomatoes, garlic, thyme, and olive oil.
• Spread on a baking sheet and roast at 400 degrees for 20 minutes, or until tomatoes have burst.
• Meanwhile, cook and drain spaghetti reserving 1/4 cup of the cooking water.
• Add the water back in with the drained spaghetti along with the balsamic vinaigrette and 1/4 cup of the parmesan cheese.
• When the tomatoes are finished roasting, remove from oven and discard thyme.
• Add tomatoes and garlic to the spaghetti, scraping the baking sheet to make sure all the juices and flavored bits get all in there.
• Toss to combine well, serve with remaining parmesan cheese sprinkled over top.

 

Whole Wheat Pizza

3 cups whole wheat flour

2 tsp. sugar

1 1/2 tsp. salt

1/2 tsp. yeast

1 1/3 cups cold water

1 Tbsp olive oil

Pizza sauce

Cheese

Toppings

• In a large mixing bowl add the flour, sugar, salt, and yeast. Mix to combine.
• Add the cold water and oil and mix until a soft dough forms. The dough will be sticky to the touch and a lot wetter than a traditional yeast bread dough. This is how it's supposed to be.
• Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days. The dough will not rise much in the fridge and that's ok.
• Pull the dough out the the fridge and let it sit at room temperature for one hour before using. While the dough is resting preheat your oven to 500 degrees.
• If you have a baking stone, put it in the oven to heat, too.
• When the oven is hot, cut your dough in half. Place half of the dough on a piece of parchment paper that is 18 inches long. Using a rolling pin, roll the dough (on top of the parchment paper) into a 12 to 14 inch circle.
• Top with 1 cup of pizza sauce, 1/4 cup grate Parmesan, 1 to 1 1/2 cups of shredded mozzarella, and toppings of your choice.
• Bake pizza on the parchment paper for 10 minutes.

Pizza Sauce

2 T. olive oil

2 cloves garlic

1 (28-ounce) can crushed tomatoes

• In a small sauce pan cook the oil and garlic together over medium heat until the garlic starts to smell good.
• Add the tomatoes and simmer until it thickens a bit, about 15 minutes. Season with salt and pepper to taste. DONE!

Ricotta, Tomato & Spinach Frittata

1 tbsp olive oil

cherry tomatoes

handful spinach leaves

small handful basil leaves

ricotta

6 eggs, beaten

• Heat oven to 375. Heat oil in a large non-stick frying pan and cook the tomatoes and toss for 1 min to soften.
• Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 11 x 7 rectangular baking dish. Take small scoops of the ricotta and dot over the vegetables.
• Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

Baked Oatmeal

2 eggs

1 teaspoon vanilla extract

2 cups applesauce, unsweetened

½ cup or 1 banana, mashed

6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey

5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}

2 tablespoons flaxseed meal*

1 tablespoon ground cinnamon

3 teaspoon baking powder

1 teaspoon salt

2¼ cups milk (I used 1%)

Optional toppings: raisins, walnuts, chocolate chips

 

• Preheat oven to 350 degrees.
• Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
• Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
• Finally pour in milk and combine.
• Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
• If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
• Bake 30 minutes until a toothpick in center comes out clean.
• Cool and enjoy or freeze them in gallon freezer bags.

Avacado Chicken Enchiladas

Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock  - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde (depending on how hot you want it)
1/2 cup fat free sour cream

Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter  for about 1 minute on Medium - High Heat. Stir in flour let it cook for about 2 more minutes.

2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)

3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.

4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.

5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

Mason Jar Pecan Pies

1 1/2 C. chopped pecans
1/2 C. soft butter
4 large eggs and 1 yolk
1/2 C. sugar, granulated or I like to use granulated Maple Syrup
1 C. Lyle's Golden Syrup or dark Karo
1/2 C. light Karo
2 t. vanilla
pinch of salt
1 1/2 T. heavy cream

• Preheat the oven to 350 degrees F. 
• Line 1/2 pint large mouth Mason Jelly Jars with pie crusts and trim. Take special care to push the pie dough out into the corners of the bottom of the jars. 
• Crack the eggs into a bowl and beat with the sugar, add the syrups and soft butter and vanilla. Beat with an electric mixer until creamy. Beat in the salt, cream, and pecans until combined. Spoon into the unbaked pie crust jars leaving 1/8" space at the top. Place a pecan half in the center of each jar of pie. Place the jars on a baking sheet and bake in the preheated oven for 45 minutes until done.

Green Chile Burritos

1 chuck roast
1 TB Italian Dressing Dry Mix
1 TB Hidden Valley Dry Mix
1 TB Brown Gravy Dry Mix
1/2 cup water
1 - 2 cups salsa verde
Tortillas 

• Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix and Italian Dressing Dry Mix together.
• Place chuck roast in your crock pot. Pour 1/3 cup water over your roast. Sprinkle Mix all over the top of your roast. Cook on HIGH for 4 hours or until tender.
• Once Roast is slightly warm, shred it.
• Place meat back in the crock pot or in a pan. Add your green chile sauce and cook until your sauce is warm.
• Serve on warm tortillas.

Cilantro Jalapeno Dip

6 to 8 jalapenos
1 bushel cilantro (meaning a huge handful)
1 packet of dry Ranch dressing mix
1 cup Sour Cream
1 cup Mayonnaise

Puree the jalapenos and cilantro in a food processor until it looks like a paste

Be sure to scoop out the seeds of the jalapenos if you want a mild dip

Mix together the cilantro and jalapeno puree mixture with 1 cup of mayonnaise and 1 cup of sour cream mix

Chill for about an hour and serve

Guacamole Bruchetta

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

• Preheat the oven to 400ºF.
• Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.
• Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
• Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
• Brush the tops of the garlic-rubbed toasts with olive oil and set aside.
• In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.
• Spoon a portion of the mixture onto each of the garlic toasts and serve.

Cilantro Lime

1 tablespoon butter
2/3 cup long grain white rice
1 freshly squeezed lime
1/2 teaspoon salt
2 teaspoons finely chopped cilantro
1 cup water

• Melt butter in a saucepan over medium-high heat.  
• Add rice to saucepan for 1-2 minutes until coated with butter.   
• Then add water to saucepan and bring to a rolling boil (no cheating here).  
• Turn the heat down to low, cover, and simmer for 18-20 minutes, until water is absorbed and rice is just tender.  
• Remove from heat, add freshly squeezed lime, salt, and cilantro. Fluff with a fork.  
• Serves 4.

Tomatillo Chicken

1 cup mayo
½ cup buttermilk
1 package hidden valley ranch dressing mix
2½ teaspoons garlic
1 cup cilantro
4 tomatillos, husked and chopped
½ teaspoon lime juice
3-6 boneless skinless chicken breasts

• Blend together mayo, buttermilk and next five ingredients. 
• Pour 1 cup of dressing into a large ziplock back. Add chicken breasts. Seal and chill at least 30 minutes or overnight.
• Preheat oven to 375. Place chicken breasts side by side in a shallow baking dish. Discard marinade. Bake 25-25 minutes until cooked through. Top with additional dressing and serve with cilantro lime rice.