Chicken Enchiladas

Aaron's friend gave him this recipe forever ago, and I don't know why we haven't posted it until now! Anyway, the are delicious, you really should try them!

Ingredients:

3-4 Chicken Breasts - Cooked
1 Can cream of mushroom soup
1 Can cream of chicken soup
1 can chopped Olives
1 can diced green chilies
1-2 cups grated cheese
1 cup sour cream
1 can enchilada sauce
10 tortillas

Directions:

• Mix all ingredients and about half of the cheese
• Roll the sauce and chicken up in the tortillas
• Cover with remaining sauce and top with remaining cheese
• Cook at 350 degrees for about 1/2 hour - or until bubbly

AMAZING Cheesy Cauliflower

Oh, yes, this is a vegetable dish, but don't let the "cauliflower" in the title fool you. It is probably the most unhealthy vegetable you have ever eaten. It has enough fat and calories in the sauce to cancel out even the most minute amount of nutritional value you may receive from the cauliflower. That being said, this is one of our absolute most favorite, tasty vegetable side dishes we have ever made. Enjoy!

 

1 head cauliflower

salt and pepper to taste

1/2 cup chopped onion

2 Tablespoons butter

1 cup mayonnaise

1 cup grated cheddar cheese

 

Place whole cauliflower in a large stockpot. Add water to cover. Cook until tender (about 30 minutes). - (or you may steam in microwave instead if desired). Remove from stockpot. Drain well and cool. Lightly salt and pepper surface of cauliflower. Place whole cauliflower in baking dish. Set aside. In a bowl, microwave onion and butter for 2 minutes. Stir together with mayonnaise and cheese. Spread mixture over surface of cauliflower. Place under broiler in oven until lightly browned. Set on bed of greens if desired, and serve immediately.

Yield: 6 servings

Source: The Essential Mormon Cookbook

Lasagna

So I decided that I really had to write this one down before I couldn't read the recipe anymore. I have made it so much that my recipe is really starting to show it. It's like that one page in a cookbook that is splattered and stained and the pages are sticky.... you just know that is the best recipe in the book. I hope you enjoy... because I know we will!

Ingredients:

1 lb hamburger

about 1/2 cup chopped onion (1 small onion)

Spaghetti Sauce (at least 28 oz.) - I usually use more

1 lb. Cottage Cheese

1 lb. Grated Mozzarella cheese

9 lasagna noodles

Directions:

Brown your hamburger and onion together. When meat is cooked add your spaghetti sauce to the pan and remove from heat. Set aside 1 cup of the sauce.

Spray the bottom of a 9 x 13 pan. Put a little sauce into the bottom of your pan. Place 3 noodles into the bottom of your pan.

Now layer your lasagna: 1/2 of the cottage cheese, then 1/2 of the grated cheese. then half of the sauce. Add 3 more noodles and repeat with the rest of your cottage cheese, grated cheese and sauce. Place 3 noodles on top and top with your 1 cup of reserved sauce. Top with a little extra mozzarella and Parmesan cheese.

Cover with foil and bake at 350 degrees for one hour

Creamy Tomato Soup

This soup is so delicious and easy to make! To go with it, we made "grown up" grilled cheese sandwiches on sourdough, made with Havarti and fresh basil. SO good!

1 Tbsp. reserved oil from sun dried tomatoes or olive oil

1 cup chopped onion

3/4 cup shredded caroot

4 cloves garlic, minced

2/3 cup sliced sun dried tomatoes packed in oil

2 (14.5 ounce) cans diced tomatoes, undrained

1 (14 ounce) can chicken broth

1 teaspoon sugar

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon dried oregano

1 Tbsp. dried basil

1/2 teaspoon red pepper flakes, optional

3 ounces cream cheese (reduced fat, if you like)

GARNISHES: Grated parmesan cheese and fresh basil (shown in picture), optional.

Place oil in a large saucepan over medium heat. Add onion, carrot and garlic, and cook for 3-4 minutes or until veggies are tender, stirring often.

Add sun dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano, and basil. If you're using the red pepper flakes, add them now.

Bring soup to a boil and reduce heat to simmer. Cover pan and simmer for 30 mins.

Remove from heat; transfer soup to a blender (may need to do this in two batches). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in lid to avoid splatters. Process for a few minutes or until smooth. (You could also just add the cream cheese directly to the pot, and use an immersion blender to combine, if you would like).

Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of grated cheese and fresh basil if desired.

Serves 4-6.

Source: Our Best Bites.

Favorite Haws Family Pizza

We love pizza. However, takeout gets old, and this recipe tastes much better than some $5 hot-n-ready deal! What even makes this easier is that we make the dough in the bread machine, so you don't have to deal with kneading and rising! SO easy! This dough recipe actually came with our bread machine, and the sauce is another amazing miracle from "our best bites!" (you'll never resort to using bottled marinara sauce on pizza EVER again)!

DOUGH VARIATIONS:

1 Lb. recipe (Makes 1 thick or 2 thin crusts):

3/4 cup warm water
1 Tablespoon oil
1 Tablespoon sugar
1-1/2 teaspoons salt
1 Tablespoon dry milk powder
2-1/4 cups bread flour
1 teaspoon active dry yeast

2 Lb. recipe (Makes 2 thick or 4 thin crusts):

1-2/3 cups warm water
2 Tablespoons oil
2 Tablespoons sugar
2 teaspoons salt
2 Tablespoons dry milk powder
4-1/2 cups bread flour
2 teaspoons active dry yeast


1 lb Whole Wheat Recipe (makes 2 thin crusts):

1 cup warm water
2 Tablespoons oil
1 Tablespoon sugar
1 teaspoon salt
1 cup whole wheat flour
1-1/2 cups bread flour
1 teaspoon active dry yeast

Place all ingredients in bread machine in order listed, then select "pizza dough" cycle and loaf size if you have that feature. (If you don't have pizza dough cycle, just use "dough" cycle). Depending on your climate and elevation, check dough after 5 minutes of mixing. If dough looks dry and crumbly, add a tablespoon or two of water. If it looks too wet and sticky, add a tablespoon or two of flour).

When dough cycle is complete, turn out on a lightly floured surface. Divide and press onto a 12 inch pizza pan, raising edges. Top with sauce (Below):

PIZZA SAUCE:

1 (6-ounce) can tomato paste
6 ounces water (just use empty tomato paste can)
3 Tablespoons Garlic Bread Seasoning (see next post below)
1 Tablespoon sugar or honey
3/4 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. (Covers two average-sized pizzas.)

Finish pizza with mozzarella cheese and desired toppings and bake at 425 for 20 minutes or until crust is golden brown around edges.

Garlic Bread Seasoning

So, how many times have you caught yourself buying expensive garlic bread seasonings in the store? (It's OK, you can raise your hand, nobody's watching!) We found another great "our best bites" find for this stuff from ingredients you likely already have on hand, and we pledged will NEVER buy it again! We just shake it together in a jar and keep it in the fridge, and use it ALL the time. It'll keep for 3 months refrigerated. (You also use it for the pizza sauce recipe in the previous post).

1/2 cup powdered Parmesan cheese
2 teaspoons kosher salt
2 Tablespoons garlic powder
2 teaspoons oregano
2 teaspoons basil
2 teaspoons marjoram
2 teaspoons parsley

Shake ingredients together in an airtight container and store in fridge. THAT'S IT! :-)

Overnight Caramel Sticky Buns

So, Heather is out of town for a few days, and I have the girls. I wanted to make something fun for breakfast instead of their Lame-o cereal and toast, and I wanted to make something more interesting than the same old pancakes, waffles, or french toast. So, I opened our trusty "Our Best Bites" cookbook, and these rolls jumped out. (I have seen several variations of this recipe before, but i've never really attempted to make them). The best part about this is that they are TOTALLY dad-friendly! 10 minutes to throw together the night before? Seriously? Oh man, they were good. Lilly devoured like half the pan, which is saying something, because that girl is PICKY! (She and Molly even did a little happy dance for me around the table singing a "dad's sticky buns are the best!" song). Enjoy!

18 Rhodes frozen dinner rolls
1 (4.6 ounce size) box cook-and-serve pudding mix in either butterscotch or vanilla flavor
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup pecans, optional
1/3 cup melted butter

Spray a bundt pan with nonstick cooking spray. Place the frozen rolls evenly around pan. Sprinkle dry pudding mix, brown sugar and cinnamon evenly over the top of rolls. Sprinkle with pecans, if desired. Pour melted butter evenly over everything. Cover with a clean dry towel and leave at room temperature overnight.

In the morning, preheat the oven to 350. Bake the rolls for 20-30 minutes or until golden brown. Let cool 5 minutes and then invert onto a serving platter.