Honey Lime Chicken Enchiladas

1/3 cup honey

1/8 tsp lime zest

1/4 cup lime juice (about 2 large limes)

2 tsp  chili powder

2 tsp minced garlic

1 lb. boneless skinless chicken breasts (about 2) cooked & shredded

12 white corn tortillas

2 cups colby jack cheese, shredded

2 1/2 cups Macayo's green enchilada sauce

1 cup of heavy cream

Directions

Preheat oven to 350°

In a medium bowl whisk together honey, lime juice, chili powder, and minced garlic

Add cooked and shredded chicken into mixture and toss

Allow to marinate at least 30 minutes up to 1 hour in the fridge

Heat large griddle to 350°

Lightly brown tortillas on each side

Grease a 9x13 baking dish with cooking spray

In a medium bowl combine enchilada sauce and heavy cream

Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish

Add a large spoonful (about 2 Tbl.) of chicken mixture to the center of each tortilla

Cover the chicken with a large pinch of cheese

Roll the tortilla and place seam side down in baking dish

Repeat with remaining chicken, cheese, and tortillas

You will use about 1 1/2 cups of the cheese for filling

Add the remaining marinade mixture to the remaining enchilada sauce mixture

Pour over the top of all the enchiladas

Sprinkle with the remaining cheese

Bake covered with foil for 30-35 minutes until cheese is melted and bubbly

Alfredo Sauce

 Alfredo Sauce

1/2 cup butter

2 cups half and half

3 oz cream cheese

1/2 tsp minced garlic

2 tsp Italian dressing mix

¼ tsp salt

1/4 tsp pepper

3 cups shredded parmesan

Directions

In a saucepan add butter, heavy whipping cream and cream cheese.

Cook over medium heat and whisk until smooth.

Stir in minced garlic, Italian seasoning, salt, and pepper.

Add parmesan and simmer until melted and thickened.

Serve with your favorite pasta and protein

Sausage Casserole

 Sausage Casserole

1 lb. sausage (I use Jimmy Dean with Sage)

1 cup onion, diced

1/2 cup celery, diced

1 pkg Lipton soup mix (I use Extra Noodle)

2 cups water

1/2 cup long grain rice

1/2 cup sliced almonds

Directions

Preheat oven to 350°

In a skillet brown sausage and remove to paper towel lined plate

Sauté onion and celery in sausage drippings

Combine sausage and veggies in a greased 9x13 pan

Toast almonds in skillet for a couple minutes until lightly golden and add to sausage mixture

In a small pot cook packet of soup mix with water for 5 minutes and then add rice

Mix rice and noodle soup with sausage mixture in the 9x13

Cover with foil and bake for 30 minutes

Uncover and bake for an additional 20-30 minutes until top is golden brown

Pumpkin Gooey Butter Cake

I am going to go out on a limb here and say that I think I like this better than pumpkin pie!  The crust has so much more flavor then anything store bought and it is so good.

Pumpkin Gooey Butter Cakes

Crust

1 pkg yellow cake mix

1 egg

1 stick salted butter, melted

Filling

1 (8 oz) pkg cream cheese

1 (15 oz) can pumpkin

3 eggs

1 tsp vanilla

1 stick unsalted butter, melted

16 oz powdered sugar

1 tsp cinnamon

Directions

Preheat oven to 350°F

In a medium bowl blend cake mix, egg, and butter with an electric mixer

Press mixture into the bottom of a greased 9x13 baking dish

For the filling in a large bowl beat together cream cheese and pumpkin until smooth

Add and mix together eggs, vanilla, and butter

Lastly add powdered sugar and cinnamon and beat until combined

Spread pumpkin mixture over crust

Bake for 40-50 minutes until center is still slightly gooey

Serve with whipped cream

Key Lime Pie

Absolutely one of my favorite desserts!  I love the sweet and tart combination.

Key Lime Pie

2 (8 oz) pkg cream cheese, room temperature
2 eggs, beaten
2 (14 oz) cans sweetened condensed milk
1 Tbl lime zest
2/3 cup key lime juice

Crust
1 3/4 cups graham cracker crumbs
6 Tbl butter, melted
1/4 cup sugar
1/2 tsp salt

Directions

Preheat oven to 350°F
In a medium bowl mix graham cracker crumbs, butter, sugar, and salt together.
Pour into a greased spring form pan
Shake to cover bottom of pan evenly
Using a glass, press graham mixture down and up the sides of the pan
Bake the crust for about 5-6 minutes and allow to cool completely

In a stand mixer beat cream cheese on medium speed until fluffy
Gradually beat in eggs and milk
Add lime zest and juice and combine completely
Spread over crust
Bake 30-40 minutes until center is almost set
Carefully run a knife around the rim of the pan to loosen
Allow to cool to room temperature and then refrigerate

Seven Layer Dip

This has a few unique twists to other similar recipes I've had.  It has a ton of flavor and is definitely my favorite.

Seven Layer Dip

2 (16 oz) can refried beans
1 (4 oz) can green chiles
1 (16 oz) sour cream
1 (1 oz) pkt taco seasoning
1 (16 oz) pkg guacamole
2 cups shredded sharp cheese
1 (6 oz) can sliced olives
12 cherry tomatoes, quartered
green onion to taste

Directions
In a medium size bowl combine refried beans with the can of green chiles
Spread bean mixture on the bottom of desired serving platter
In a separate small bowl stir together sour cream with taco seasoning until combined
Layer sour cream mixture over beans
Spread guacamole over sour cream
Sprinkle with cheese, then olives, tomatoes, and green onion
Serve with tortilla chips, corn chips, or whatever you'd like
Store covered in refrigerator

Heath Brownies

I love that by using a few short cuts these brownies are easy to make but amazingly decadent.

Heath Brownies

1 box fudge brownie mix

eggs and oil according to package directions

3 giant heath symphony candy bars

1 cup heath pieces

Directions

Preheat oven to 350°F

Grease a 9x13 pan

In a large bowl combine ingredients for brownies according to package directions

Pour half of the brownie batter in the 9x13 pan and spread to cover

Place candy bars on top of batter

Sprinkle with health pieces

Spread remaining batter over candy

Bake for 35-45 minutes until brownies are set

Allow to cool completely

Chocolate Chip Cookies

This may seem like a basic recipe to post, but I have been making tons of chocolate chip cookie recipes and adjusting them to find a cookie recipe I REALLY liked...and I finally found one.

Chocolate Chip Cookies

1 cup butter (2 sticks), softened at room temperature
1 cup packed brown sugar
1/2 cup sugar
1 egg
2 tsp vanilla
2 tsp molasses
2 1/2 cups (325 grams) all purpose flour
1 tsp baking soda
1/2 tsp salt
1 to 2 cups semi-sweet chocolate chips

Directions
Preheat oven to 350°
In a large bowl cream together butter and both sugars
Scrap down the sides of the bowl with a spatula
Blend in egg, vanilla, and molasses until combined
In a separate bowl stir together flour, baking soda, and salt
Add a third of flour mixture to butter/sugar mixture
Blend until just combined and repeat once with another third of flour mixture
Pour in chocolate chips and stir until incorporated throughout dough
Add remaining flour mixture and combine completely
Place parchment on a cookie sheet
Scoop cookies about 2 Tbl in size
Place cookies on parchment about 2 inches apart
Bake for approximately 12-14 minutes or until edges are lightly browned
(For a smaller cookie, only bake 10-12 minutes)
Allow to cool slightly and then transfer to a cooling rack

Coconut Poke Cake

I'm not sure why coconut reminds me of spring.  But this is my new favorite cake right now, and I keep looking for excuses to make it.  It is that good!

Coconut Poke Cake

1 box white cake mix (and ingredients listed on mix)
1 (14 oz) can sweetened condensed milk
1  (15 oz) can cream of coconut
1 (8 oz) ctn whip topping
1 (7 oz) bag sweetened coconut flakes

Directions
Bake the white cake in a 9x13 pan according to package directions
Cool cake completely
Poke holes in cake using the handle of a wooden spoon
In a separate bowl mix condensed milk and cream of coconut
Pour mixture over the top of the cake
Place in the refrigerator and let soak overnight
Remove cake from fridge and spread whip topping over cake
Place coconut on an ungreased baking sheet in an even layer
Bake coconut at 350° for about 5-10 minutes until coconut begins to lightly brown
Cool coconut and sprinkle over whip topping

Bunny Buns

This recipe was first featured in the 1980 Friend Magazine.  My mother would make them every year for us around Easter.  The Friend Magazine republished the recipe in 2011 and I decided to restore the tradition.  It is something we look forward to every year!

Bunny Buns

1 pkg active dry yeast
1/4 cup warm water
1 cup warm milk
1/3 cup sugar
1/2 cup butter, softened
1 tsp salt
2 eggs, beaten
1 orange, zest and juice
5 1/2 cups flour

Glaze
1/3 cup butter
1/4 cup milk
1 tsp vanilla
2 cups confectioners sugar, sifted
dash of salt

Directions
In a small bowl lightly mix yeast and warm water and set aside
In a large mixing bowl add in milk, sugar, butter, and salt and allow to slightly cool
Then add in eggs, water with yeast, orange zest, and orange juice
Stir in flour 1 cup at a time until mixture forms a soft dough and allow to rest 10 minutes
Knead dough on a lightly floured surface for 5-10 minutes until dough is smooth and elastic
Grease your large mixing bowl and replace dough in it turning once to grease the top
Cover with a kitchen towel and let rise for 2 hours until it is double in size
Punch down dough and allow to rest for 10 minutes
Place dough on a lightly floured surface
Roll dough out until it is about 2 inches thick
With a pizza cutter slice dough in half horizontally
Then continue by cutting dough vertically into 1 inch strips
Roll each piece in between your hands to make a rope shape
Cut two strips into 1/2 inch pieces and roll into balls
On a greased cookie sheet lay one long piece of dough
Place one end of the strip over the other to make a loop
Then bring the end that is underneath up and cross it over the other end
Place a ball of dough in the loop and continue with remaining pieces of dough
Cover the bunnies with kitchen towels and let rise for 45 minutes to an hour
Bake at 375° for 12-15 minutes until golden brown

For the glaze add milk and butter in a small microwave safe bowl

Microwave about 1 minute until butter is melted

Whisk in vanilla, sugar and salt

Drizzle glaze over bunny buns while warm