E is for Enchiladas

Sorry - I forgot to take a picture of these, so next time I make them I'll take one.

Sour Cream & Chicken Enchiladas

5 cups shredded chicken
1 1/2 cups shredded cheese
2 cans cream of chicken soup
1 container sour cream
2 small cans of diced green chilies
5 green onions, diced
12 - 15 corn tortillas

To make this recipe really fast and easy, I try to have on hand Costco's package of rotisserie chicken.  4lbs of chicken for $9.99 - but its good, its fast and I think its worth it.  Also, I layer my enchiladas instead of rolling each one - its faster with the same end result.

Sooo - that being said.  In a bowl mix up with a wooden spoon the soup, sour cream, green chilies, green onion, and 1/2 cup of cheese.  Spray with non-stick spray a 9 x 13 glass pan.  Layer as follows

bottom up:  sauce (just enough to barely cover bottom)
                   1 layer of tortillas
                   sauce
                   chicken
                   1 layer of tortillas
                   sauce
                   chicken
                   1 layer of tortillas
                   sauce
                   shredded cheese

Bake in the oven at 350 degrees for 30 minutes.  Remove, and let sit 10 minutes.  Enjoy.                

F is for French Bread

This is a super easy french bread recipe from my Mom's cookbook - Phyllis' Favorites. And yummy!

5 1/2 - 6 1/2 c. flour

2 Tbls. Yeast

1 T. Sugar

1 T. Salt

2 T. Olive Oil (evoo)

2 1/2 c. hot water

Combine 2 c. flour, yeast sugar and salt in a bowl (I use my Bosche). Add evoo and water. Beat 2 min. Add 1 more cup flour. Beat for 1 more minute. Gradually add the rest of the flour to make soft dough. Turn on to a floured board. Roll into a ball and cover with loosely with plastic wrap and a towel for 20 min. or until doubled. Divide into two portions. Roll each into a French Bread shape (about 8" x 15) and place side by side on a jelly roll pan. Brush with some more evoo and let raise again for about 10 - 15 minutes. Bake @ 400 for about 20 minutes (ovens may vary). Take out of oven and place on a cooling rack.

For wrapping ~ When cooled some, wrap with white parchment paper and tape on underside. Then cut some kraft colored wrapping paper to be a bit longer (width wise) than the parchment. Fold the ends about 2" in to have a clean edge on both sides and so that some of the white parchment shows. Wrap around the bread and double stick tape on the under side. Tie your favorite ribbon around and add a cute tag.

E is for Egg Crazy!

My kids went out to gather eggs yesterday, and they came running in - "Mom, we've got a giant egg"! To put this in perspective, the middle egg is your averaged size extra large egg that you would purchase at the store. The egg on the right is from one of our silkies (Bessie) - its a size small/medium egg. The one on the left is MONGO HUGE! Well, we couldn't wait for breakfast to break open that baby and see what was inside. My littles thought that a chick was in there for sure... well, it was a twinner! Yep, 2 yolks (no chicks, that's just sick). We were pretty excited. Anyway, our poor orpington (Mildred - well, all the orpies are named Mildred because we can't tell them apart) was cacklin' up a storm all afternoon - and now I know why. She was birthin' this big ole egg. Poor girl.

F is for Fritata

Easy, easy, easy dinner - did I mention easy? Oh, and Healthy!

12 eggs

1/4 cup milk

1/2 pkg of ham or turkey lunch meat

1/2 cup shredded cheese

1 -2 cups of veggies on hand (broccoli, zucchini, bell peppers, mushrooms, etc.)

4 green onions

1/4 tsp. salt

1/8 tsp. pepper

more shredded cheese for sprinkling on top

Throw it all into this baby and blend for about 10 seconds - or until veggies are blended, but not mush. Spray with non-stick spray a 10 inch glass pie plate, pour it all in, sprinkle with a bit of cheese and bake at 350 degrees for 15 minutes (or until golden brown and a knife comes out clean). You could also chop the veggies if you like them chunky and not blended. Top with salsa, avacodo, sour cream, diced tomatoes, olives - whatever your family likes.

M is for Muffins

Breakfast Muffins

1 cup applesauce

1 1/2 cups sugar

1 cup canola oil

1/3 cup buttermilk

4 eggs

4 cups whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon nutmeg

Topping

1/2 cup crushed peacans

1/2 cup brown sugar

1 teaspoon cinnamon

Combine applesauce, sugar, oil, eggs, and buttermilk. In a separate bowl mix all dry ingredients. Stir with a wooden spoon until combined. Pour into greased muffin tins. Mix all topping ingredients in a separate bowl and spoon on top of each muffin. Bake at 400 for 15 minutes.

P is for Puffed Pancakes ~

Want a fast and easy weekend breakfast option that the kiddo's will LOVE! Here you go! Toss it in the blender and bake and your done.

1 cup whole wheat flour

1 1/4 cups buttermilk

1/2 cup melted butter

6 eggs

1 tsp. vanilla

2 tsp. baking powder

1 Tbls. sugar

1/2 tsp. salt

Toss it all in the blender and blend for about 5 minutes. Pour into greased muffin tins and bake

at 400 for 15 minutes. Take out and top with Syrup, Jam, Fruit etc. Whatever you'd like. Makes about 2 dozen.