Corned Beef Chicken Bake

This is from my friend, Angie. I hate corned beef, but like this dish.

Chicken Breasts
Corned beef sandwich meat slices
Bacon
8 oz Sour Cream
Cream of Onion soup

In a casserole dish, put 4-5 slices of corned beef under chicken breasts. Place uncooked bacon on top of the chicken.

Bake at 350 degrees for 30 minutes
Pour off any liquid
Mix together sour cream and cream of onion.
Pour cream on chicken.
Bake another 30 minutes.

I serve this with rice and a veggie.

Beef Enchiladas

This is a great one to freeze. It makes 10 enchiladas, I freeze half.

1.5 lbs ground beef
2 onions
2 cans chili beans
1 jar enchilada sauce
1/4 jar salsa
veg. oil
10 tortillas (8 in)
shredded cheese

Cook beef and onions until meat is done; drain. Stir in the beans, half of the enchilada sauce and salsa. In a skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp. Drain on paper towels.

Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in baking dishes. Drizzle remaining enchilada sauce and sprinkle cheese on top. Bake, uncovered, at 350 degrees for 20-25 minutes.

Balsamic Chicken

This recipe is from my sister, Stefanie.

2 tablespoons vegetable oil (or olive oil)
Sea salt
Pepper
4 boneless chicken breasts
2 tablespoons flour
2 tablespoons unsalted softened butter
5 cloves garlic, smashed or finely chopped
1 sprig rosemary (I just use about a teaspoon or so of dried)
1/3 cup balsamic vinegar
1 2/3 cups chicken broth

Preheat the oven to 350. Heat a large skillet over med-high heat. Add the oil. Pat chicken dry and season with salt and pepper. Cook the breasts until golden, about 4 min per side. While the chicken cooks work the flour and butter together in a small bowl to make a paste. Transfer the chicken to a baking dish and bake for 10-12 minutes.
Add the garlic and rosemary to the skillet over med-high heat and toss to toast slightly, about 1 min. Stir in the vinegar, scraping the browned bits from the bottom of the pan, and simmer until vinegar begins to coat the pan, about 1 min. Add the chicken broth and bring to a boil. Whisk in the four paste a bit at a time and bring the mixture to a full boil. Simmer until the sauce thickens, about 1 min more. Season with salt and pepper to taste. Put the chicken on a platter and pour the sauce over.

*Stef likes to make brown rice and cooked radishes with this. I'm not a fan of cooked radishes, so I roasted broccoli with garlic and olive oil at 375F on a cookie sheet for 15 minutes.

S'mores Cupcakes

The cupcake part can be any chocolate cake (from scratch or from a box)

Frosting
2 sticks butter, room temperature
2 cups confectioner's sugar
2 sticks butter
1/2 tsp. vanilla
16 oz. tub of marshmallow cream
Cream the butter until it's light and fluffy. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time. Beat in the vanilla. Then add the marshmellow. Mix until creamy.

I use a ziplock bag with a clipped corner to pipe onto the cupcakes.

The tops are dusted with graham cracker crumbs, and each cupcake is topped with a square of Hershey's chocolate.

Makes 2 dozen.



Nutritional info: really, does it matter? These are too good to care.

Oreo Fudge

Oreo Fudge

1 12 ounce can evaporated milk
4 1/2 cups granulated sugar
1/2 cup butter, room temperature
1 12 ounce package semi sweet chocolate chips
1 13 ounce jar marshmallow cream
4- 1.55 ounce Hershey’s milk chocolate bars, chopped
1 tablespoon pure vanilla extract
2 cups crushed Oreo cookies

1. In a large saucepan, heat the evaporated milk and sugar until boiling. Continue heating over medium-high heat and at a low boil for about 10-12 minutes, or until it has reached the soft ball stage. (Check this by adding a small drop to a bowl of cold water. If you can roll it into a soft ball, it is ready.)

2. In a mixer, add the butter, chocolate chips, marshmallow cream, and chocolate bar chunks. Pour in the milk and sugar mixture and whip until all the ingredients are melted and smooth. Add in vanilla extract. Stir in the Oreo’s.

3. Pour directly into a greased 9X13 pan and refrigerate until set, about 1 hour.

* Note: even after consulting Mike, the milk/sugar mixture never did hit the 'soft ball stage.' It would just dissolve in water. From the picture above, you can tell that the fudge turned out awesome.

Chewy Chocolate Chip Cookies

This is the best chewy recipe I have found. It was in a church cookbook I bought at a garage sale.

Ingredients
* 2 1/4 cups flour
* 1 tsp. baking soda
* 1 cup oleo
* 3/4 cup brown sugar
* 1/4 cup sugar
* 1 pkg. instant vanilla pudding
* 1 tsp. vanilla
* 2 eggs
* 1 pkg chocolate chips

Mix flour and baking soda; set aside. Combine oleo, sugars, pudding, and vanilla in a bowl with a spoon. Mix until smooth. Add eggs with spoon. Add flour mixture; stir in chips. Bake at 375 F for 8-10 minutes. They may not look done but if you bake longer they won't be chewy.

Recipe note: I add 1 cup nuts. I also never have oleo, so I use 1/2 cup softened butter and 1/2 cup shortening instead. For extra chocolate, use chocolate pudding.

Chicken Enchilada Hotdish

This is from my sister-in-law, Sue. She didn't have a recipe, so this is from her memory. It may need tweaking. I don't always follow this exactly. There have been times it turns out dry and I always forget to write down the exact amount of sauce to use.

Ingredients
* 4-5 Chicken breasts (cooked and cut up into small pieces)
* 1 can cr. mushroom
* 1 can cr. chicken
* 1 jar salsa
* Colby jack cheese
* Tortilla chips

1. Mix soups and salsa together.
2. Smash chips.
3. 1/2 chips on the bottom of baking pan (9x13)
4. layer chicken and cheese.
5. pour sauce on top (as much as you like, whether you want it more moist or dry)
6. repeat layers
7. top with cheese.
8. 350 F for 40 minutes.

Rating: Awesome! I use a hot salsa for more of a kick.