This is from Suzie Romans' recipe blog: amealwithappeal.blogspot.com
They are heaven, and so yummy with some ice cream.
32 Craft Caramels
10 T Heavy Cream
3/4 C Butter (softened)
3/4 C Brown Sugar
1 C Flour
1 C Quick Oats
1 t Baking Soda
6 oz Chocolate Chips
Melt caramels in cream in microwave (about 7 minutes) and mix until all caramel is melted. Set aside.
Mix together butter, brown sugar, flour, oats and baking soda. Divide in two.
Press 1/2 of flour mixture in bottom of 8x8 square pan and bake for 10 minutes @ 350.
Pour chocolate chips and caramel on top. Sprinkle other 1/2 of mixture on top and bake for 20 minutes more.
Let cool 2 hours.
Tuesday, March 2, 2010
Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles
This recipe is from picky-palate.com, we really liked it. And so easy!
Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles
3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley
6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish
1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.
4 servings
Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles
3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley
6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish
1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.
4 servings
Chicken & Cheese Enchiladas
I got this recipe from another food blog, and tweaked it a little. I didn't make my own enchilada sauce (which made it way easier, and it was still DELICIOUS) and I added chicken. We really liked them, and the boys both said they were so good as lunch the next day.
photo courtesy of: http://www.favfamilyrecipes.com/2009/09/easy-cheesy-enchiladas.html
2 boneless skinless chicken breasts
12 corn tortillas
3 tablespoons oil
4 scallions, chopped
3 tablespoons cilantro leaves, finely chopped
4 cups shredded Monterey Jack cheese, divided
2 cans enchilada sauce (I like mild)
Pre-heat the oven to 375ºF.
For the chicken: I boiled and shredded the chicken. Then I put it in a pan with a little water and some taco seasoning over low heat, just to give it some flavor. Then I set it aside. (I added the chicken part to this recipe, the original recipe is for plain cheese enchiladas).
Place a skillet over medium heat and a little oil (3 Tbsp). Using tongs, soften each tortilla for 15 seconds on each side in the oil, shake off any excess then transfer to a plate covered with paper towels. Repeat this process with the rest of the tortillas.
In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup of the cheese mixture and a few pieces of chicken and roll it up. Set the rolled tortillas in a row in a baking dish.
When all the tortillas have been rolled, pour the enchilada sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes. Serve with spanish rice, refried beans, and guacamole!
photo courtesy of: http://www.favfamilyrecipes.com/2009/09/easy-cheesy-enchiladas.html2 boneless skinless chicken breasts
12 corn tortillas
3 tablespoons oil
4 scallions, chopped
3 tablespoons cilantro leaves, finely chopped
4 cups shredded Monterey Jack cheese, divided
2 cans enchilada sauce (I like mild)
Pre-heat the oven to 375ºF.
For the chicken: I boiled and shredded the chicken. Then I put it in a pan with a little water and some taco seasoning over low heat, just to give it some flavor. Then I set it aside. (I added the chicken part to this recipe, the original recipe is for plain cheese enchiladas).
Place a skillet over medium heat and a little oil (3 Tbsp). Using tongs, soften each tortilla for 15 seconds on each side in the oil, shake off any excess then transfer to a plate covered with paper towels. Repeat this process with the rest of the tortillas.
In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup of the cheese mixture and a few pieces of chicken and roll it up. Set the rolled tortillas in a row in a baking dish.
When all the tortillas have been rolled, pour the enchilada sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes. Serve with spanish rice, refried beans, and guacamole!
EASY Chocolate Molten Cakes
4 squares BAKER'S Semi-Sweet Chocolate
(**I have made it with both semi sweet and dark chocolate and it turned out great using both, just make sure its 4 oz)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
This recipe is a Kraft foods recipe, its super easy, and for how easy it is, its realy good! I made these one night when I was craving a chocolate treat and didn't have much on hand. I even halved the recipe, which made only 2 cakes (if you make them in the bigger than cupcake size). . . so I didn't end up eating them all the next day.
Go here to see how pretty they are:
http://www.kraftrecipes.com/recipes/molten-chocolate-cakes-69182.aspx
(**I have made it with both semi sweet and dark chocolate and it turned out great using both, just make sure its 4 oz)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
This recipe is a Kraft foods recipe, its super easy, and for how easy it is, its realy good! I made these one night when I was craving a chocolate treat and didn't have much on hand. I even halved the recipe, which made only 2 cakes (if you make them in the bigger than cupcake size). . . so I didn't end up eating them all the next day.
Go here to see how pretty they are:
http://www.kraftrecipes.com/recipes/molten-chocolate-cakes-69182.aspx
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