Monday, June 18, 2012
My favorite Mexican restaurant serves chimichangas topped with white cheese sauce, and they are very good. I wanted to try to make them at home, but there didn't seem to be a recipe out there for them. So, by adapting a Taste of Home recipe for baked chicken chimichangas, and also adapting a recipe I found online for white cheese dip, I came up with the perfect recipe. I tried it tonight, and it was so good I liked it even better than the restaurant version! I will definitely be making this again soon!
Chimichangas with White Cheese Sauce
2/3 cup salsa or picante sauce
1 teaspoon ground cumin
1/2 teaspoon oregano
1 1/2 cups cooked and shredded chicken
1/2 cup shredded cheddar cheese
4 green onions, chopped
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
(White Cheese Sauce)
1 lb. Queso Blanco Velveeta cheese, cubed
½ cup milk
1 Tablespoon butter or margarine
1 (4 oz.) can chopped green chillies
1 tsp. ground cumin
½ tsp. garlic powder
1 tsp. onion powder
Cayenne pepper to taste
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted margarine. Bake at 375°F for 25 minutes or until golden.
While chimichangas are baking, place Queso Blanco Velveeta cheese, milk, and butter in a medium saucepan over low hear. Cook until cheese has melted, stirring often. Stir in green chillies and spices. If dip is too thick, more milk can be added.
When chimchangas are finished baking, serve with white cheese sauce poured over the top. Any extra white cheese sauce can be used as delicious white cheese dip for chips.
Thursday, June 14, 2012
This is probably more of a winter recipe, but I eat things all summer that allow me to use a slow cooker that doesn't heat up the whole kitchen. I had leftover ham I was trying to use, and this was perfect. I actually normally make it with bacon, but the ham was just as good.
4 cups potatoes, peeled and chopped
1 can cream style corn
1 can regular corn, drained (or 2 cups frozen)
1 medium onion, chopped
1 medium red pepper, chopped
½ cup celery, chopped
8 oz cream cheese, softened
2 cans chicken broth
1 can cream of chicken soup
6 slices of bacon, cooked and crumbled, or one cup diced ham, whichever you prefer
Salt and pepper to taste
Combine all ingredients in slow cooker and stir together. Cook on low for 8 hours. Mash potatoes with a masher or fork before serving. Stir well, then serve.
It tastes great topped with shredded cheddar cheese.
Saturday, June 9, 2012
I have been on a cookie baking kick lately. So, thanks to my recent obsession with cookies, here is another amazing cookie recipe that is really pretty simple.
Confetti Cake Sandwich Cookies
2 boxes of Funfetti or Rainbow Chip cake mix
1 cup vegetable oil
Preheat oven to 350 degrees. Pour cake mix into a large mixing bowl. Mix eggs and oil together thoroughly in a separate dish, then stir into cake batter. Drop dough into small, rounded teaspoons on an ungreased cookie sheet. Bake at 350 for 8-10 minutes. Remove from baking sheet and let cool completely before adding icing.
¼ cup butter or margarine
¼ cup shortening
1 tsp vanilla
2-3 cups powdered sugar
2-3 Tbsp. milk
Several drops of food coloring (if desired)
Cream butter and shortening together on medium speed until light and fluffy. Beat in vanilla. Gradually add sugar, beating well and scraping down sides of bowl often. Add milk and beat until light and fluffy. If it appears too dry, add more milk.
Beat in food coloring, if using.
Finally, ice the bottom of the cookies, then stick them together like a sandwich.
Friday, June 8, 2012
I have been trying for literally seven years to perfect a chocolate chip cookie recipe to be just right for my taste. I have tried countless alterations in ingredients and amounts. I do not like hard, crunchy cookies. I like moist, soft, and chewy ones. It has been quite a quest of looking at many other people's recipes and combining them to come up with one that is just what I wanted. But, I am proud to announce I think I finally have it right. By using a combination of margarine and shortening, using dark brown sugar, and more of it than white sugar, and by adding a seemingly odd ingredient- cornstarch, these things really made the difference in texture.
So, here it is...
Chewy Chocolate Chip Cookies
½ cup margarine, softened
½ cup Crisco
3/4 cup dark brown sugar
1/4 cup granulated sugar
2 tsp. vanilla extract
1 Tablespoon milk
1 Tablespoon milk
2 cups all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chips
Preheat oven to 375 degrees F. With a mixer, cream together butter, Crisco, and sugars until fluffy and light in color. Add eggs,vanilla, and milk and blend in. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 10 minutes, until barely golden brown around the edges. Remove from baking sheet and let cool completely.
Makes around 3 dozen.