Baked Chicken & Spinach Flautas

http://www.healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/

This dish is FANTASTIC. I've made these (with random variations each time) several times now. Patrick loves them, as do I! They even worked well to take to a family in need in our ward.

I HIGHLY recommend you try this recipe!

~ Alison Largin

Citrus White Chocolate Cookies

I made these for a get together and they were a hit!  I found them on this blog.  I split the dough into thirds and made lemon, orange and lime.  

Citrus White Chocolate Cookies

1 c. butter
½ c. white sugar
½ c. brown sugar
1 egg
2 ¼ c. flour
¾ tsp. baking soda
½ tsp. salt
2 T. grated orange peel (about 2 large oranges)
1 ½-2 c. white chocolate chips

Mix butter and sugar until creamy. Beat in egg. Add the rest of the dry ingredients and mix. When you get a dough consistency, mix in the orange peel and chocolate by hand. You could easily substitute lemon peel or lime peel instead of the orange for a fun variation. Bake 10-12 minutes at 350 degrees. Cool on a wire rack. Makes approx. 40 small cookies or 20 large cookies.

Creamy Mac n' Cheese

***Caution*** This is by no means light or low in fat, but it has been know to cause cheesy mac n' cheese cravings. :)



I got this recipe a long time ago from a family friend. She used some other ingredients, but my family adjusted the recipe to fit our taste. Since then, it's been a family favorite at birthday parties, family dinners, and it's an easy meal to make and take to a family in need of a dinner such as after the birth of a baby. All in all it's a crowd pleaser!

Ingredients:
4 cups uncooked small elbow macaroni noodles
2 Pints of sour cream
2 cans condensed cheddar cheese soup
2lbs sharp cheddar cheese - shredded
Crushed Cheese-its - for the top

Directions:
Cook noodles to package specifications, and then drain. In a very LARGE bowl mix together sour cream,condensed cheddar cheese soup, and cheddar cheese until well combined. Stir in noodles until well distributed. Put mixture evenly into a 9x13 baking dish. Bake in the oven at 350 degrees for 40min or until cheese bubbles around the sides. You can either put the Cheeze-its on top when it goes into the oven or sprinkle them on top after. If your going to have left overs I recommend after so they don't get soggy in the fridge.

Enjoy!! :)

Amanda Jones

Honey Lime Enchiladas

This recipe is so yummy.  I spent a couple days with Becky after doing EFY in Flagstaff and fell in love with this recipe.

1.5 lbs. cooked, shredded pork or chicken

Sauce:
1/3 cup honey
1/4 cup lime juice
1 Tbs. chili powder
1/2 tsp garlic powder

2 (10 oz.) cans green enchilada sauce

equal parts mixed:
mozzarella cheese, shredded
cheddar cheese, shredded

flour tortillas (Becky used the ones you cook from Costco)

     Mix together sauce ingredients then add to shredded pork or chicken.  Let the sauce soak into the meat for about 30 minutes.
     Lightly spray pans with non-stick spray.  Pour green enchilada sauce into pans to coat the entire bottom.  Fill tortillas with shredded meat and desired amount of cheese.   Roll and place in dish.
     Pour remainder of enchilada sauce over enchiladas and sprinkle more cheese on top.  Bake uncovered at 350 degrees for 30 minutes.  Freezes well if you want to make a double batch/individual servings.

and Becky:)

Mexican Crockpot Chicken

This recipe goes way back - all the way to last Tuesday when I first tried it. I pulled it from some other food blog, but I think it originally came from here. It was a crazy, busy day so thank goodness this made it in the crockpot AND bonus that all my kids really liked it. For dinner, we ate it over rice. Then I had it in a burrito for lunch the next day. Super easy with ingredients I usually have on hand.

4-5 chicken breasts
1 jar salsa (I used half)
1 can black beans
1 can corn, drained
8 oz. cream cheese (I used half)

Put first four ingredients in crockpot on low for 4-6 hours and then add cream cheeese about an hour before serving. (I actually added it at the end and just let it melt in while I mixed it.) Mix well, shred up chicken, and serve over rice. Feeds a family of five nicely.

Overnight French Toast

A friend shared this recipe with me. It is easy to make the night before, and pop in the oven the next morning. The only problem is making sure you get up early enough to bake it since it takes about an hour and 15 minutes!

2 cups brown sugar
1 cup butter
2 teaspoons cinnamon
18 slices Italian or French bread
3 cups milk
6 eggs
1/3 cup sugar
2 teaspoons vanilla

Melt brown sugar, butter, and cinnamon in saucepan. Lay some of the bread slices in bottom of a well greased 9x13 pan. Drizzle part of the butter mixture over the bread, add more bread, repeating to make 3 layers, ending with the drizzle mixture. Mix the remaining ingredients, and pour over the bread. Cover with foil and refrigerate overnight. Bake at 350 for 1 hour covered, then 15 minutes uncovered. I found I had to bake it a little longer, but remember, it is supposed to be moist and not dry looking. It's so sweet, you don't need to use butter or syrup. And it tastes delcious re-heated or cold, too, if there's any left for later!! This recipe is so easy and delicious, (if you like sweets for breakfast). It tastes like a giant cinnamon roll! It smells so good baking, you'll want to get up early in the morning just to taste it!!

Black Bottom Cupcakes

I first saw this recipe years ago in a Sunset magazine. This is Brent's favorite chocolate treat.

Preheat oven to 350. Line 16 muffin pans with paper liners.

In a medium bowl, beat until smooth:
8 ounces cream cheese, softened
1/3 cup sugar

Add and beat until smooth:
1 large egg

Stir in:
1 cup semisweet chocolate chips
1/2 cup chopped nuts, optional

Set aside.

Whisk together thoroughly in a large bowl:
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Add:
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla

Stir with a rubber spatula just until smooth. Fill lined mufin cups about half full. Place a heaping tablespoon of cream cheese mixture into the center of each. Bake until a toothpick inserted into the cakey part of a cupcake comes out clean, 20 to 25 minutes. Remove from pan and let cool completely.