Honey Lime Chicken Enchiladas

Description:

Okay so this might be my new favorite meal.   So tasty!   You gotta try it!   Mom asked for the recipe but I thought I'd share it to all of you.

Ingredients:

4 boneless-skinless chicken breasts  (1 chicken breast equals 1 c. chicken)

2 c shredded Mexican Cheese blend

10 flour tortillas (medium size)

2 limes

4 Tbsp honey

2 tsp chili powder

1/2 tsp garlic powder

2 Tbsp chopped cilantro (2 tsp. dried)  [1/3 dried herbs to fresh]

1 Tbsp olive oil

1 can cream of chicken soup

2 cans green enchilada sauce

Optional: 1 small can diced green chili’s

Directions:

Cook and finely dice (or shred) the chicken breasts and place in a large mixing bowl. I usually boil them, it's easy, but grilled works nicely too. To the bowl, add 1.5 cups of the cheese, the diced green chills and the chicken soup and mix well. To make the sauce, zest and juice both limes in a separate bowl. Add in the honey, chili powder, garlic powder, chopped cilantro and olive oil. Mix well. Add sauce to the chicken mixture and stir well. Now fill each of the tortillas with a portion of the mixture and place in a 9x13 glass baking dish. Top the rolled tortillas with the two cans of green enchilada sauce and sprinkle the remaining cheese on top. Bake at 350 degrees F for 30-40 minutes or until the cheese has melted and browned.

submitted by DesireeVaughn

Number Of Servings: 3-4

Pizza Dough & Sauce

               Pizza Dough and Sauce

Pizza Dough                                        Shilleen Whibley

Ingredients:

3 c.             bread flour   * it is important to use Bread flour*

1 1/2 cups   all purpose flour

1 tsp,           salt

1 tsp.           yeast

1/2 cup       olive oil

1 1/2 cups   water (warm)

Directions:

Mix just for incorporation;     

Rest for 5 min.   

Mix some more;  Let rise for 2 hours

Put in fridge in balls. (overnight)  

Spray inside of Zip lock bag before inserting ball of dough

Take out and let go to room temperature (about 2 hours before using)

If not refrigerating......Just let the dough rise for 2 hours

Number Of Servings: 4 12 inch Pizza's

Pizza Sauce                                     Shilleen Whibley

1  28 oz.               canned crushed tomatoes

1 Tblsp.                dried parsley

2 tsp.                   dried basil

1 tsp.                   dried oregano

1/2 tsp.                dried thyme

1/2 tsp.                marjoram

1/4 tsp.                freshly ground pepper

1/4 cup                olive oil

2 tsp.                   granulated garlic powder

1/4 cup                red wine vinegar

1 1/2 tsp.             salt

Description:

Order of making a Pizza

1.   hand toss dough and lay on pizza peel (I put   

      whole wheat flour   & cornmeal on the peel .

2.   lightly brush dough with olive oil (creates a barrier so dough doesn't get soggy)

3.   Put sauce on.

4.   Sprinkle a bit of cheese

5.   Add toppings ( veggies & meat....)etc.)

6.   Top with grated parmesan reggiano

7.   Do you like spices?(top with whatever 

    you prefer......sesame seeds, dried red chilli   

    peppers, oregano, fresh basil.....and for sure

    always fresh ground pepper.

8.   Now throw it in the oven (as hot as your oven

      can go....make sure to put the stone in the

      oven first, then turn the oven on.....and let the

      stone get hot for a good half and hour.)

        The Pizza will only take 8-12 min. max.

                            Oh Yummy!

Morning Glory Muffins

Title: Morning Glory Muffins

Description:

I didn't know whether to put this in Ingredients or Description

Ha Ha!   Now you have a double recipe.

Ingredients:

In a large bowl mix

2 c.   flour

1 c. white sugar, scant

2 tsp. each Baking Soda, Cinnamon

1/4-1/3 tsp. salt

Stir in:

2 c. grated carrot

1/2 c. each raisins, coconut, chopped nuts

1 apple peeled & grated (or diced small)

Beat together;

350 degrees, 20 min., 14-16 muffins

3 eggs

1 c. vegetable oil

1/2 tsp. vanilla

Stir into flour mixture till just combined

Spoon into well greased or paper lined muffin cups.   I use silicon cups.

Fill to top.

Directions:

350 degrees, 20 min., 14-16 muffins

In a large bowl mix

2 c.   flour

1 c. white sugar

Home Made Yogurt

 Home Made Yogurt

Ingredients:

Milk - 1 gallon

Yo-Mix - commercial starter

Directions:

Yogurt

Put milk in pot and turn stovetop up to 3-5

Bring up to 160 degrees for 10 seconds

Cool milk in an Ice bath

Temp thermometer     108-112 F

Take out of ice bath

Take Yo Mix culture out of freezer.   Put in maybe 1/16 teaspoon

Wisk it in

Put into Quart Jars with funnel and a sieve

Put lids on top

Put into the Excalibur Dehydrator

Turn on to 115 degrees for about 5 hours

Fabulous French Bread

 Fabulous French Bread ( I got this recipe from Lyndsay Jensen)

Description:

Just leave the dough in your mixer while doing the mixing and resting for the 5 - 6 times you mix and rest.   This is a very important step.

Ingredients:

Bake @ 350 - 375 degrees for 35 min. or until golden brown

2 pkgs. dry yeast   (2 1/2 tsp./pkg.)

1/2 c. warm water

2 c. hot water

3 TBLSP. sugar

1 Tbsp. salt

5 Tblsp. vegetable oil

6 c. flour

1 egg white

sesame seeds or poppy seeds                

Directions:

Dissolve yeast in 1/2 c. warm water - let stand for 10 min.

In large bowl, combine water, sugar, salt, shortening and half of flour

Beat well - allow to rest for 10 min.

Stir - rest for 10 min.

Repeat this three more times

Turn out on floured board

Divide dough in half

Roll each half into a 9X12 rectangle

Starting at long edge; roll loosely as in doing a jelly roll - Seal edge

Place both rolls seam side down on one large cookie sheet

Gash each roll diagonally 3 times with a sharp knife

Brush with beaten egg white and then sprinkle with either the sesame seeds or poppy seeds

Let rise 30 min.

Number Of Servings: 2 loaves of Bread      submitted by Moiya Wood

Crisp & Fluffy Waffles

Crisp & Fluffy Waffles - from Spark Recipies online

Description:

This is a nice light, airy, delicious restaurant quality waffle.   Well worth the extra time to make!

Ingredients:

3/4 c. flour

1/4 c. cornstarch

1/2 tsp. salt

1/2 tsp. Baking Powder

1/4 tsp. Baking Soda

1 c. buttermilk     OR (not both!)

1 c. milk, less 1 Tblsp.& Add 1 Tblsp. vinegar- this is how you make buttermilk if not on hand

6 Tblsp. olive oil or vegetable oil

1 egg yolk

1 egg white

1 Tblsp. granulated sugar

1/2 tsp. vanilla

Directions:

1.   Stir together dry ingredients in one bowl

2.   In separate bowl, combine milk, vinegar, egg yolk, and oil. Whisk with fork.

3.   In a third bowl, beat egg white until nearly soft peaks.   Sprinkle sugar while shipping until glossy, Gently stir in vanilla

4.   Pour milk mixture into dry ingredients and whisk until blended.   Fold in egg white mixture with spatula.

For a four inch waffle, about 1/3 cup batter fills the waffle iron for each waffle, but the amount you need to fill your waffle iron will very according to the size.

Number Of Servings: 10

Submitted by Moiya Wood

Title: Caramel Buttermilk Syrup

Description:

Deliciously light, and so yummy served warm! Great for waffles, Pancakes, French toast, and ice cream! Also super delicious on pears or with applesauce.

Ingredients:

1 C unsalted butter

2 C Sugar

1 C Buttermilk (can make by putting 1 Tbsp vinegar in cup measure, then fill to 1 C with milk and let sit 5-10 min.)

2 Tbsp. Corn Syrup

1/4 tsp. salt

2 tsp. baking soda

2 tsp. pure vanilla extract

Directions:

In a LARGE saucepan (this bubbles up a lot) over medium heat, combine butter, sugar, buttermilk, corn syrup, and salt. Bring to boil. Boil for 3 min. Remove from heat and add baking soda, stirring to combine (syrup will bubble up and foam) Stir in the vanilla. Let cool somewhat before serving.

Submitted by Sarah Wood

Texas Roadhouse Rolls