Tuesday, September 20, 2016

Ranch Chicken Enchiladas

It's been a really long time since I've posted a recipe for enchiladas, which is silly because they're one of my favorite things to make lately. They are so easy to throw together and make such a satisfying meal!
I have been meaning to try these ranch enchiladas for YEARS now and barely got around to it. I changed the recipe up quite a bit and it was delicious. The flavors are incredible! Ranch dressing was supposed to be part of Mexican food.
You can place some tinfoil on these bad boys for part of the cooking time so the cheese is a little more gooey, but I really like how crispy the cheese gets on top. Seriously good enough that I'm making these two weeks in a row!

Ranch Chicken Enchiladas
Adapted from The Recipe Critic
1-2 large chicken breasts, cooked and shredded
1/2 package dry ranch salad dressing
1/2 package chicken taco seasoning
1 (15 oz.) can black beans, drained and rinsed
1/2 cup bottled ranch dressing
1/2 cup salsa verde
2 cups shredded cheddar cheese
7-8 package white flour tortillas
cilantro, sour cream, optional

1. Preheat the oven to 425 degrees F. Spray a 9x13-inch pan with cooking spray and set aside.
2. Place chicken in a bowl and stir in the dry ranch dressing and taco seasoning until well combined. Stir in the black beans.
2. Mix the 1/2 cup of ranch and 1/2 cup of salsa in a small bowl. Spread a very thin layer of the mixture onto the bottom of the pan.
3. Start assembling the enchiladas by spreading 1 Tbsp. of the ranch and salsa mixture onto the center of each tortilla. Then place 2-3 Tbsp. of the shredded chicken/bean mixture on top, sprinkle with some cheese, roll and place seam-side down into the pan.
4. Line up the enchiladas and spread the rest of the ranch/salsa mixture evenly on top. Sprinkle with remaining cheddar cheese.
5. Bake for 20-25 minutes or until the cheese is bubbling and enchiladas are heated through.

6. Top with cilantro and sour cream if desired.

Thursday, September 15, 2016

Mini S'mores Cookie Cups

I am a lover of anything s'mores related as I'm sure most of you are. There's just something awesome about the combination of graham crackers, marshmallow and chocolate ya know? So when I saw this recipe I knew I was going to have to try them out one day.
And I'm not going to lie, they were a little more time consuming because you have to form them into cups, but man were they worth it!
If you don't have a mini muffin tin, I suggest you go out and buy one! They are not only awesome for mini muffins, brownies, cookies, cupcakes, etc, but even savory things like our favorite Mini Corn Dog Muffins.
Anyway, we were all a big fan of these graham cookie cups that were complete with a marshmallow filling and a Hershey's chocolate square melted on top.
These would be a definite crowd pleaser at any party and they won't last long!

Mini S’mores Cookie Cups
Makes 2 Dozen Cups
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla extract
1 1/4 cups flour
1 cup graham cracker crumbs (about 7 whole crackers crushed)
1 tsp. baking powder
1/2 tsp. salt
1/2 cup chocolate chips
1 cup marshmallow fluff
2 (1.55 oz.) Hershey’s chocolate bars

1. Preheat oven to 350 degrees F. Spray a mini muffin tin with cooking spray. Set aside.
2. In a large bowl, cream the butter and sugars until light and fluffy, for about 2 minutes. Add the egg and vanilla and mix until combined.
3. In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. Add the flour mixture to the wet ingredients a little bit at a time until just incorporated. Gently stir chocolate chips into the dough.
4. Spoon marshmallow fluff into a resealable plastic bag and snip off the corner.
5. Press one rounded teaspoon of dough into each muffin tin, pressing halfway up the sides. Pipe a teaspoon of marshmallow fluff on top of the dough in each muffin tin. Take a teaspoon of dough and flatten it in the palm of your hand and place it on the top of the marshmallow fluff, repeating with the remaining cups.
6. Bake the cups for 7-9 minutes or until golden brown.
7. Let the cups cool for 3-4 minutes in the muffin tins, then gently press one Hershey’s chocolate square on top of each cup. Continue to let them cool in the pan. Remove and serve.

Monday, August 29, 2016

Broccoli Cheese Pie

I am a broccoli and cheese fiend if you can't tell and I almost didn't know what to do with myself when I saw this recipe. I mean come on, a crust made out of cheese??? How can that even be?
This pie is perfectly perfect with the broccoli, mushrooms and cheesy combination. It's a cross between a quiche and broccoli cheese soup and I'm sure it was created just for me. ;)
This pie would be perfect for brunch, but so far I've only made it for dinner and it's been the best thing ever. Even my husband, who loves his meat, raves about this pie. You're welcome.

Broccoli Cheese Pie
Adapted from The-Girl-Who-Ate-Everything Cookbook
4 cups broccoli florets, chopped and steamed until tender
1 1/2 cups shredded cheddar cheese
1 cup flour
1/2 tsp. salt
6 Tbsp. butter, melted
1 Tbsp. butter
1 tsp. onion flakes
1 cup sliced mushrooms
2 Tbsp. flour
1 cup half-and-half
1/2 tsp. salt
1/4 tsp. ground nutmeg
3 eggs, beaten

1. Preheat the oven to 400 degrees F.
For the Crust:
2. In a small bowl, mix the cheddar cheese, flour and salt. Mix in the butter until well combined. Press the mixture into the bottom and sides of a 9-inch pie dish.
For the Filling: 
3. Melt the butter in a skillet over medium heat. Add the onion flakes and mushrooms and saute until browned. Stir in the flour, half-and-half, salt and nutmeg. Bring the mixture to a boil and cook for 1 minute or until the mixture thickens.
4. Remove the filling from the heat. Mix in the steamed broccoli and slowly stir in the eggs. Pour the mixture in the pie crust.
5. Bake for 15 minutes in the oven. Reduce the heat to 350 degrees F and bake an additional 15 minutes or until a knife inserted in the center comes out clean.

Friday, August 26, 2016

Saucy Cinnamon-Sugar Peach Cobbler

This will definitely not be the last peach recipe I post this year, but it just might be the best! I mean look at that beautiful dessert up there! What's not to love?
This peach cobbler is so easy to throw together and so different than anything you've had before. Instead of plopping blobs of dough onto of a layer of peaches, you mix it all together and then pour a cinnamon-sugar liquid that absorbs into the dough.
And turns into this hidden, gooey, treasure that takes this dessert over the top. Cinnamon and peaches were made to go together people. Trust me.
Top it off with some vanilla ice cream and you have yourself one of the best summer desserts you can imagine. Everyone will be impressed with what you've created. I promise.

Saucy Cinnamon-Sugar Peach Cobbler
Adapted from Averie Cooks
1 cup all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup milk
1 tsp. vanilla extract
3 large ripe peaches, peeled and sliced into thin wedges 

1 1/2 cups water
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 Tbsp. unsalted butter
1 tsp. cinnamon
whipped cream or ice cream for serving, optional

1. Preheat oven to 350 degrees F. Spray an 8x8 baking dish with cooking spray and set aside.
2. To a large bowl, add the flour, sugar, baking powder, cinnamon, salt, and whisk to combine.
Mix in the milk and vanilla until well combined. Stir in the peaches until combined.
3. Turn dough out into prepared pan smoothing the top lightly with a spatula as necessary; set aside.
4. In a medium saucepan, add the water, sugars, butter, cinnamon and bring to a boil over medium-high heat until sugars are dissolved. Allow sauce to simmer gently for about 3 minutes, stirring frequently.
5. Carefully pour sauce evenly over the dough. (It looks like a mess, but it bakes perfectly.)
6. Place pan on a baking sheet to prevent a mess in your oven. Bake for 50 minutes or until the edges are bubbling and the center is set. Place pan on a wire rack and allow it to cool for about 25 minutes.
7. Serve warm with whipped cream or ice cream.

*This dessert will keep up to 5 days in an airtight container at room temperature.

Wednesday, August 24, 2016

Greek Yogurt Lemon Poppyseed Pancakes

It's been a long time since I've posted a pancake recipe and this is a great one to make a comeback with. I mean, who doesn't love a lemon poppyseed combo?? And with the addition of greek yogurt these pancakes are thick, fluffy and have the perfect lemon flavor.
This is a recipe that is sure to wow your family and takes no time at all to put together. Be sure to top with some strawberries and syrup and you have a definite winner for breakfast, lunch or dinner! ;)

Greek Yogurt Lemon Poppyseed Pancakes
Slightly Adapted from Sally’s Baking Addiction
2 cups flour
1/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. poppy seeds 
1 cup plain Greek yogurt
1 cup milk
1/4 cup unsalted butter
2 large eggs
zest & juice of 1 lemon (about 1 Tbsp. zest, 3 Tbsp. juice)
1 tsp. vanilla extract

1. Microwave butter until melted. Set aside to slightly cool. (You do not want it piping hot.)
2. In a large bowl, toss the flour, sugar, baking powder, baking soda, salt and poppy seeds together until combined. Set aside.
3. In another large bowl, whisk the yogurt, milk, butter, eggs, lemon zest, lemon juice, and vanilla until combined.
4. Pour the wet ingredients into the dry ingredients and gently whisk to combine it all. (The batter will be thick.)
5. Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with cooking spray or butter for each pancake or batch of pancakes.

6. Keep pancakes warm in a preheated 200°F oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.