Wednesday, October 21, 2009

Leftover Chicken or Turkey


www.myrecipes.com


Did I mention that I cooked my first whole turkey? I didn't have any of the roasting bags my mom swears by, so I was left to the old-fashioned way.  It really turned out well!  But we are still eating turkey... this recipe will probably finish it off.  Dinner tonight:

Enchiladas

6 servings (serving size: 1 enchilada)


Ingredients:
Cooking spray
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3/4 teaspoon ground coriander
Dash of black pepper
2 1/2 cups chicken broth
1 cup (4 ounces) shredded cheddar cheese
1 cup fat-free sour cream
3 cups chopped cooked turkey or chicken (about 1 1/2 pounds)
1/4 cup bottled salsa
6 (6-inch) flour tortillas


Preparation
Preheat oven to 350°.
Place a medium saucepan coated with cooking spray over medium heat until hot; add bell pepper and onion. Sauté 3 minutes or until tender.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended.


Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup cheese mixture, turkey, and salsa in a bowl.

Spread 1/2 cup turkey mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas.


Bake at 350° for 20 minutes or until bubbly.

Tuesday, October 20, 2009

Easy Pumpkin Spice Cookies


This Friday is our school's very popular Grandparent's Day. I need to bake some cookies and I have cake mixes (they were on sale) and several cans of pumpkin (it's FALL-time!!). So I have all (2) the ingredients for these!

Pumpkin Spice Cookies

1 (18 1/4 ounce) box spice cake mix
1 (15 ounce) can solid-pack pumpkin (the small can)


(optional) 1 cup chopped walnuts, pecans, 1/2 c. raisins, or 1/2 c. chocolate chips
(optional) 1 cup cream cheese frosting


Preheat oven to 350°F.

Spray cookie sheets lightly with vegetable spray (Pam).

In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or chips, if desired.

Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.

Bake for 8 to 15 minutes, depending on the size of your cookies.

Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.

Frost, if desired.

How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, took 13-15 minutes to bake and yield about 3 dozen.

Thursday, October 15, 2009

Happy Fall


Caramel Pecan Pumpkin Bread Pudding



Ingredients

BREAD PUDDING:

4 large eggs
2 (15-oz.) cans pumpkin
1 1/2 cups milk
1 cup half-and-half
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)

CARAMEL-PECAN SAUCE:
1 cup pecans, chopped
1 cup firmly packed light brown sugar
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Preparation
1. Prepare Bread Pudding: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.

2. Preheat oven to 350°. Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Or into individual ramekins.  Cover with aluminum foil.

3. Bake, covered, at 350° for 35 minutes. (Less if using individual servings) Uncover and bake 15 minutes.

4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.

6. Remove bread pudding from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
 
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