Fiesta Chicken Enchiladas

There are so many variations and takes on different enchiladas styles. I think they're all delicious...including Fiesta Chicken Enchiladas. These are the more American-style enchiladas: flour tortillas, Kraft dressing, cream cheese, and no dipping in grease! They are oh-so-tasty and fit perfectly with the Fresh and Chunky Salsa I posted about last week.

P.S. Can you believe it's almost November? I felt like we just celebrated the fourth of July!

Fiesta Chicken Enchilada

Adapted from Kraft Foods Magazine

Ingredients:

1/2 red onion (large), chopped

1 clove garlic, minced

3-4 chicken breasts

1/2 cup Kraft Sun-Dried Tomato Dressing and Marinade

1 cup Taco Bell Home Originals Thick 'N Chunky Salsa, divided

4 oz. cream cheese (1/3 less fat)

1 Tbsp. chopped cilantro

1 tsp. cumin

1 cup Mexican Blend cheese

9-10 flour enchiladas

Directions:

Preheat oven to 350 degrees.

Pour Sun-Dried Tomato dressing over chicken and let marinate in refrigerator for about 1 hour.

Grill chicken and chop into small pieces.

Heat skillet sprayed with cooking spray over medium heat.

Add onions and garlic, saute for 2 minutes.

Add cooked chicken, 1/4 cup salsa, cubed cream cheese, cilantro, and cumin.

Mix well  and stir occasionally until cream cheese is melted.

Add 1/2 cup shredded cheese, mix well.

Spoon 1/3 cup of the filling into each tortilla, roll up, and place in greased 9x13-inch baking dish.

Top with remaining salsa and cheese.



Bake 15 to 20 minutes or until heated through.

Garnish with cilantro leaves.

Ole!!!

Mini Pumpkin Muffins

Well "Hello Fall!" As our leaves are turning and our weather is trying to decide which way to go...these mini cupcakes always get me in the right mindset for cooling temperatures. This recipe is many thanks to my mom, and was my go-to dessert as a newly married wife trying to figure her way in the family pot-luck world.

This weekend was also very crafy for me. I had a lot of fun making a giftbox to nestle these goodies into. My new "mid year resolution" (Is that such a thing?) is to give to others at least once a season. At Archivers, I had seen some adorable Frankenstein boxes using a new tool I recently splurged on (a Martha Stewart scoring board) and the rest is history. I hope my neighbors, a few co-workers, and friends will enjoy! Same goes for you!

Mini Pumpkin Muffins

Ingregients:

4 eggs

2 cups flour

1 2/3 cup sugar

  2 teaspoons baking powder

1 cup cooking oil

2 teaspoons cinnamon

1 16-oz. can pumpkin (solid pack)

1 teaspoon salt

1 teaspoon baking soda

Beat eggs, sugar, oil and pumpkin. 

Stir in remaining ingredients.

Spoon into cupcake liners. Bake at 350° for 10-13 minutes (check with toothpick).

Cream Cheese Icing

Ingredients:

3 oz. cream cheese

1/2 cup butter

1 teaspoon vanilla

2 cups powdered sugar

Cream the cheese and butter together.  Add vanilla and sugar.  Mix well. 

Apply to cupcakes with icing tip.



Mini-Pumpkin Cupcakes with Frankenstein



The finished treat!

Fresh and Chunky Salsa

This is the most requested meal item I get from my hubby. Fresh and Chunky Salsa fits perfectly in a "Mexican Fiesta" type of night! I suggest making it the day before so it can mush, meld, or "juice up" in the fridge...seems more tasty that way. However, that doesn't happen much around here, and it's delicious freshly made too!

Ingredients:

3 or 4 tomatoes (or 6-8 roma tomatoes, which I prefer), chopped

1 cup frozen corn kernels, cooked

1/2 red onion, diced

1/4 cup diced cilantro

1 jalapeno pepper, diced

1/8-1/4 cup italian dressing

 Mix all ingredients in a large bowl and stir gently.

Serve with tortilla chips and your favorite Mexican beverage!

Pumpkin and Bakerella!

I have been following Bakerella and her blogging for about a year now. She just released a book featuring her amazing and creative cake pops. I can't wait to get my hands on it! (hint, hint hubby)

These cookies are her creation and were amazing! The icing is what made it and totally mimics that of maple long john frosting. The cookies were the softest I've ever made, and I think that is in large part due to the pumpkin. Mmmm....good!

Pumpkin Pecan Chocolate Chunk Cookies With Maple Brown Butter Frosting

by Bakerella



Pumpkin Pecan Chocolate Chunk Cookies

2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks

• Whisk together flour and pumpkin pie spice. Set aside.
• In a large mixing bowl, cream butter.
• Add both sugars and beat until light and fluffy.
• Add vanilla.
• Add eggs one at a time and beat until combined.
• Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
• Stir in chopped pecans and chocolate chunks.
• Drop on cookie tray lined with parchment paper.
• Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.
• Let cool.

Maple Brown Butter Frosting

3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring

• Sift sugar and set aside.
• Melt butter over medium heat until golden brown. Watch closely so it does not burn.
• Add butter to sugar, scraping all the butter into the bowl.
• Add milk and maple flavoring. Stir until smooth.
• Spread on top of cookies with an knife or offset spatula.

Happy Birthday Mom!!!

How old are you again?? 29? I thought so!

I hope you have a wonderful, fun, and relaxing day! (After you get your stuff in by deadline!)

Get excited for a huge celebration next time we're together!

Love YOU!!!!!

Cheeseburger Soup

Fall is here and soup is on the stove!

I love this cheeseburger soup! Our family usually has it on Christmas Eve (along with many other soups), and I got the recipe from my Aunt Janet and cousin Jennifer. It is delicious and takes "normal" ingredients that I typically already have on hand (minus the carrots). It also freezes well. And if your husband doesn't drop his full bowl all over the kitchen, it will last you well past one meal... which is usually my goal!

Ingredients:

1 lb. ground beef                       3/4 cup chopped onion

3/4 cup shredded carrots             3/4 cup diced celery

1 tsp. basil                               1 tsp. dried parsley flakes

4 Tbsp. margarine                      3 cups chicken broth

4 cups peeled, diced potatoes      1/4 cup flour

8 oz. cubed cheddar cheese         1 1/2 cups milk

3/4 tsp. salt                              1/2 tsp. pepper

1/4 cup sour cream

Directions:

Brown ground beef. Drain and set aside.

In 3-quart saucepan, saute onions, carrots, celery, basil, and parsley flakes in 1 tablespoon margarine until vegetables are tender or about 10 minutes.

Add chicken broth, potatoes, and beef. Bring mixture to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

While above is simmering, melt 3 tablespoons margarine in small skillet, add flour. Cook while stirring 3-5 minutes until bubbly. Add to soup and bring soup mixture to a boil and cook, while stirring, for 2 minutes. Reduce heat to low. Add cheese, milk, salt, and pepper. Cook while stirring until cheese melts. 

Remove from heat and blend in sour cream. 

Cheeseburger soup is yummy with cheesy garlic bread, family, and falling fall leaves! :)

Paula Deen's Gooey Butter Cake

Last week our (read: my) healthy eating kick began with grilled tilapia and salad, and ended with wide eyes from both of us when we were left starving and unsatisfied. Enter...Paula Deen and butter! Love that girl!

Gooey Butter Cake

Ingredients:

Cake Crust:

1 package yellow cake mix

1 egg

8 Tbsp. butter, melted

Filling:

1 8-ounce package cream cheese (1/3 less fat)

2 eggs

1 tsp. vanilla

8 Tbsp. butter, melted

1 box (16 oz.) powdered sugar

1. Preheat oven to 350 degrees.

2. Combine the cake mix, egg, and butter. Mix well with blender.

3. Press into bottom of a greased 9x13 baking pan.

4. Prepare the filling. beat cream cheese until smooth. Add the eggs, vanilla, melted butter and mix well. Next add the powdered sugar, and beat until smooth, scraping sides as needed. 

5.Spoon onto crust and spread evenly.

6. Bake at 350 degrees for 40 to 50 minutes. Center should be a little gooey so make sure not to overcook.

7. Serve warm or at room temperature, and top with powdered sugar.

Each gooey buttery bite I took was narrated by "So worth it, so worth it, SOOOOO worth it!" Join me in my lack of self control, it's a tasty place!

Stuffed Jalapenos...Appetizer Night!

When I have had a long week at work or I want to have a cozy dinner, I often declare "Appetizer Night!" I think little bite sized food and an assortment of dips is so much fun, I get all happy just thinking about it! While our appetizer list frequently changes, as I'm not one to make something over and over when I could try a new recipe, these poppers are ALWAYS on our list. They keep my husband happy and that means the dishes are washed by him, so on the list they stay!

Stuffed Jalapenos

1 (ish) pound jalapenos

1/2 package cream cheese (I use the 1/3 less fat kind.)

1 cup mexican blend shredded cheese

2-3 Tbsp. crumbled bacon

1/8 tsp. salt

1/2 tsp. garlic powder

1/8 tsp. chili powder

1/4 cup bread crumbs

 1. Preheat oven to 300 degrees.

2. Cut jalapenos lengthwise and seed.

(Be careful, very careful. Many times my I have seriously hurt my eyes. I've even ruined a contact when I couldn't get the sting washed out of it! Lesson learned: touch, rub, put glasses on prior to touching the peppers...that, or, give the job to someone else!)

2. Combine cream cheese, shredded cheese, bacon, salt, garlic powder, and chili powder.

3. Smoosh (technical huh?) a spoonful of the filling into each pepper.

 4. Roll in breadcrumbs and place on a greased baking pan.

5. Bake, uncovered, for at least 30 minutes. The longer you bake them (up to 45 minutes), the more mild they will be.

6. Serve with sour cream.

These are yummy, especially on appetizer night!