Tuesday, December 30, 2008

Crockpot Chicken Enchiladas

I made these for dinner tonight and everyone loved them! Thanks to my friend Sherri for the recipe. Since this is a rare feat at my house, I will be making these again for sure! It was such an easy recipe, and the chicken smells so good while cooking all day. Since it only made 6 enchiladas, I will double the recipe next time.

2 chicken breasts
1 can cream of chicken soup
1 small can green chilies (optional)
1/3 c. salsa
1 chicken bullion cube

Put all ingredients into crockpot and cook for about 5 hours on low or 3 hours on high. Every crockpot is different. Mine was actually cooked on high in about 2 1/2 hours.

Make 1/2 c. Minute Rice (with a chicken bullion cube in the water)

When chicken in the crockpot is done, shred up. Mix 1/4 c. sauce with the rice. Leave remaining sauce to top enchiladas with. Get out 5-6 flour tortillas. Inside each tortilla, layer:

cut olives
grated cheese
chopped green onions

Roll up each tortilla and put into baking dish. Top with remaining sauce and grated cheese. Bake at 350 degrees for 30 minutes or until heated through and cheese is melted. Serve with sour cream if desired. Makes 5-6 enchiladas.

Sunday, December 28, 2008

Diablo Verde Shakes

I saw this recipe on Scribbit's blog, and thought it sounded yummy! I haven't tried it yet though.

1/8 c pina colada syrup
1/4 c kiwi syrup
lime sherbet
1/3-1/2 of a banana
1/4 of an avocado
crushed ice
whipped cream for topping

Place all the ingredients (except the whipped cream) in a blender and blend until it's smooth. Top with whipped cream and enjoy.

Monday, December 22, 2008

Lion House Rolls

These are to die for, takes time but is worth it. I double the recipe so I have rolls to enjoy for awhile!

2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)


In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls

I heard the secret to the shape on Studio 5. You take the dough and roll it out to about 1/4" thick rectangle. Brush with melted butter, if desired. Then cut them into smaller rectangles (approx size of your pointer finger). Then take that rectangle with two fingers and flip it twice over each other. Place seam side down and bake as directed.

Parmesan chicken

This is quick and yummy recipe...but I didn't say it was fat-free!


4 – 8 Chicken breasts

1 ½ cups Italian bread crumbs

¾ cup Parmesan cheese

3 TB Parsley

1 tsp Salt

1 tsp Garlic Salt

1/8 tsp Pepper

1 cup Mayonnaise (I don’t know how much…enough to dip the chicken in)

1 cup Butter

Mix bread crumbs, parmesan cheese, parsley, salt, garlic salt, and pepper. Dip chicken breast in mayonnaise then in bread crumbs mixture. Place in casserole dish. Pour melted butter over the chicken. Cover casserole dish with tin foil and bake at 350 degrees for 1 hour and then bake additional 30 minutes with tin foil off.

Monday, December 1, 2008

funeral potatoes

I never had this recipe and it is like Chay's favorite- so here is one I found on KSL.

"Also called "Ward Party Potatoes," "Christmas Potatoes," "Potato Casserole" I'm sure many other names - but the most famous is Funeral Potatoes because it is often served at funerals and Church parties in Utah. "


6 cups diced potatoes*

1 can (10 ¾ oz.) cond. cream chicken soup

1/2 soup can milk

1 cup sour cream

1 cup sharp cheddar cheese, grated

1/4 cup grated onion (optional) **

salt and pepper to taste

3 tablespoons butter, melted

3/4 cup corn flake crumbs

Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.

Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.


* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

There are probably as many variations in how to make this dish, as there are names for it. Whatever you call it (or how you make it) it is tasty dish, which is often served with ham and green beans. Recipe serves approximately 8.

This recipe is brought to you by your local Associated Foods Store.