Homemade Granola

Courtesy of Simple Organized Living
http://www.simpleorganizedliving.com/2010/08/04/homemade-granola/

We made this homemade granola this morning, and it was really good. Jack and Bree didn't like the raisins, so I think I'll use craisins next time I make it. We had it with yogurt this morning. It was a nice change from the normal breakfast food. Enjoy!

• INGREDIENTS 
• 4 1/2  c. uncooked oats
• 2 c. chopped nuts (I used one cup each of pecans and almonds)
• 2 c. dried fruit (I used one cup each of raisins and chopped apricots)
• 1/2. c. brown sugar
• 2 T. cinnamon
• 1 T. vanilla
• 1/2 t. salt
• 1  1/2 c. maple syrup (a 12 oz. jar)

• DIRECTIONS
• Mix all ingredients together in a large bowl
• Spread onto 2 large greased baking sheets (mine are 17 x 11 x 1)
• Bake at 325 F. for 45-50 minutes (stirring half way through)

Let it cool completely and store it in airtight containers.
It usually makes 2 1/2 quarts so we store the extras in our freezer. It should stay fresh for several months.

Original content from Simple Organized Living: http://www.simpleorganizedliving.com/2010/08/04/homemade-granola/#ixzz1x9PoCCdE
Under Creative Commons License: Attribution Non-Commercial No Derivatives

White Chicken Enchiladas

Courtesy of Joyful Momma's Kitchen
http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html

I made these a few nights ago and they were delicious. My family always loves trying new enchilada recipes. Hope you enjoy:

Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Lime Cilantro Rice (Cafe Rio Copycat)

Courtesy of Chef in Training
http://www.chef-in-training.com/2012/03/cafe-rios-lime-cilantro-rice/

I made this last night for a party at my house along with cafe rio chicken and dressing. I thought it turned out super yummy. And, the rice wasn't hard to make at all. I doubled the recipe. Made a lot!

CAFE RIO’S LIME CILANTRO RICE

2 Tb. Butter pepper to taste
1 ¼ cup rice (I used long grain)
juice and zest from 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tbsp. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice.Add liquid, and other ingredients.Bring to a boil, reduce heat, cover and cook for 20 minutes or until rice is done.
Enjoy!

Scotcheroos

Courtesy of The Girl who Ate Everything
http://www.the-girl-who-ate-everything.com/2008/10/scotcheroos.html

Difficulty Level: Easy

Since it's mother's day today, I wanted to post this yummy recipe. Dusty and I made these last night for one of our good friends and they turned out delicious. Here you go:

Scotcheroos
1 cup sugar

1 cup peanut butter

1 cup corn syrup

6 cups Rice Krispies

1 ( 6 oz. ) bag chocolate chips

1 ( 6 oz. ) bag butterscotch chips

In large saucepan, combine sugar and corn syrup. Heat to dissolve sugar and bring to boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9X13 inch pan. In small saucepan, melt together chocolate chips and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into 36 bars. More like 16 bars if I am eating them.

Lemonade Layer Cake

Courtesy of Cooking Light
http://www.myrecipes.com/recipe/lemonade-layer-cake-10000000249959/

Yesterday was Jack's birthday. He turned 10 - I feel old! I made him this Lemonade Layer Cake, and he loved it. So, give it a try. Here  you go:

Ingredients

• Cake:
• 1 1/3 cups granulated sugar
• 6 tablespoons butter, softened
• 1 tablespoon grated lemon rind
• 3 tablespoons thawed lemonade concentrate
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 large egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cups fat-free buttermilk
• Cooking spray
• Frosting:
• 2 tablespoons butter, softened
• 2 teaspoons grated lemon rind
• 2 teaspoons thawed lemonade concentrate
• 1/2 teaspoon vanilla extract
• 8 ounces 1/3-less-fat cream cheese
• 3 1/2 cups powdered sugar

Preparation

Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Cinnamon Roll Cake

Courtesy of Cookin' Up North
http://cookinupnorth.blogspot.com/2011/07/cinnamon-roll-cake.html

Sabrina, Sam and I wanted to make a dessert a few weeks ago - but, it had to be something that didn't take more then an hour. Well, we made this and it was DELICIOUS! Cinnamon rolls usually take so long so this is an alternative to that. So yummy - give it a try.

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

Cheesy Enchilada Stack

Courtesy of Chef in Training
http://www.chef-in-training.com/2011/09/cheesy-enchilada-stack.html

I made these last night and everyone really liked them. We did make two stacks instead of one. Pretty simple recipe - and a different alternative to enchiladas. Hope you enjoy:

• 1 lb. Lean ground beef
• 2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)
• 6 (8 inch) flour tortillas
• 1 (8 oz) bag Shredded Cheddar Cheese
• 1 (16 oz) can refried beans (or you can make your own)
• 2 (4 oz) cans diced green chilies
• 1 bunch green onions

Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.

Stir 1/2 cup enchilada sauce in the skillet with the beef.  Spray a baking sheet with non-stick cooking spray.

Place 1 tortilla onto the baking sheet.  Top with 1/3 of the beef mixture and 1/4 cup cheese.

Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.

Repeat the layers one more time.

Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.

Top with remaining tortilla.  Cover the stack with aluminum foil.

Bake at 400 F for 40 minutes or until the filling is hot.  Uncover the stack and top with remaining enchilada sauce, cheese and green onion.

Bake 5 more minutes or until the cheese is melted.

Cut the stack into 6 wedges.