Baked Cheesy Chicken Chimichangas

These turned out MUCH better than I had planned; which means they will be my go-to method for making chimichangas.  So much easier than frying, and less time!

Any combination of ingredients would be great in these, but I copied this particular recipe from

Six Sisters' Stuff.

Baked Chicken Chimichangas 

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

Creamy Bacon Carbonara

This creamy pasta dish is full of flavor.  In the time it takes to boil noodles, you'll have a great dinner on the table, followed by a happy belly.  This really couldn't be easier!

Creamy Bacon Carbonara

Recipe modified from Get Off Your Butt and Bake

 8 eggs

1 c. heavy whipping cream

1 1/3 c. Parmesan cheese

1 tsp. red pepper flakes

1 tsp. kosher salt

1/2 - 1 lb. bacon, cooked and crumbed (amount depending on preference)

1 lb. pasta (I used fettuccine)

1/2 bunch green onions

1 1/2 c. chopped tomatoes, drained

Whisk the eggs, cream, Parmesan, salt and red pepper flakes together in a bowl.

Cook and crumble bacon.

Cook pasta according to package directions.

Drain pasta, but reserve 1 c. of the water.

Meanwhile, saute green onions in 2 Tbsp. bacon drippings.

Add drained pasta (while still warm) to the onion and drippings and stir to coat.

Pour cream mixture into pasta, and cook over low heat, stirring occasionally, until sauce has cooked through and thickened, about 5 minutes.

If too thick, pour in reserved pasta water until desired consistency is reached.

Stir in half of the cooked bacon and the tomatoes.

Top individual servings with reserved bacon, and additional green onions.

Apple Almond Cranberry Salad

This delicious salad comes together in minutes and is perfectly sweet.

 

Apple Almond Cranberry Salad
Recipe modified from Taste of Home

8 c. torn salad greens
1 large apple, diced
1 large pear, diced
1/2 c. dried cranberries
1/2 c. sliced or slivered almonds, toasted
1/4 c. green onions, optional

Poppy Seed Dressing
Recipe from Our Best Bites

3/4 c. sugar
1/2 c. canola oil
1/3 c. white vinegar
1 tsp. kosher salt
1 tsp. mustard
1/8 tsp. pepper
1 tsp. poppy seeds

Blend together until smooth.
Refrigerate leftovers.

Mexican Lasagna

  Let me just give a shout out to all Mexican food lovers out there; this dish is definitely for you!

3 layers of noodles with chicken, cheese, peppers, black beans, corn and salsa.  One of our family's go to meals.

Mexican Lasagna

Menu Managed Original

2 c. cooked chicken, cubed or shredded

1 c. diced red onion 

2 jalapenos, seeds and ribs removed, minced

1 bell pepper, chopped

1 can black beans, rinsed and drained

1 can corn

1 can diced tomatoes

4 tsp. minced garlic

3 tsp. cumin

1 1/2 tsp. chili powder

1 c. salsa

large handful cilantro, chopped

1 1/4 c. shredded cheddar cheese

1 1/4 c. shredded pepperjack cheese

8 lasagna noodles, cooked

sour cream and green onions for garnish

Combine onions, peppers and garlic in a skillet and heat until veggies are crisp-tender.

Add chicken, black beans, tomatoes, salsa, corn, chili powder and cumin, and stir to combine.

Stir in cilantro and remove from heat.

Spread 1/3 of the mixture in the bottom of a greased 9x13" baking dish.

Top with 4 noodles.

Top noodles with another 1/3 sauce mixture, and sprinkle half of the cheese on top.

Add remaining noodles.

Top with remaining sauce and cheese.

Bake at 350 for 30 minutes.

Top pieces with a dollop of sour cream and green onions.

Coconut Cream Pie Bars

Pretty much the best coconut cream pie ever, folks.  And because I have a severe handicap when it comes to making an actual pie crust that looks good, this is made in a 9x13" dish.  Just cut it up like you would a cake.  And if you are more talented than I and you want to make a pie, this recipe will make two (8-9").

 

Its delicious.  Its addicting.  Its going to made over and over again.

I hope you enjoy it as much as we did.

Coconut Cream Pie Bars

Recipe modified from Dough Puncher

Crust:

3 c. flour

1 1/3 c. shortening

1/2 c. cold water

Cut shortening into flour.

Stir in water, adding more if needed, until just combined.

Press into a greased 9x13" baking dish.

Poke holes throughout with a fork.

Bake at 350 for 25-30 minutes, or until lightly browned (15 minutes for pie crusts).

Let cool completely.

Coconut Pudding:

2 cans coconut milk

1 can evaporated milk

whole milk

2 eggs

1 c. sugar

1/2 c. cornstarch

1/2 tsp. salt

1 1/2 tsp.coconut extract

2 2/3 c. coconut

In a large measuring cup, add coconut milk, evaporated milk, and whole milk to equal 5 1/3 cups.

Whisk the eggs into the milk, until completely incorporated.

Add the sugar, cornstarch and salt.

Pour into a saucepan and cook over medium heat, whisking often, until thickened.

Remove from heat and add the coconut and coconut extract; stir.

Pour into cooled crust.

Place in refrigerator until chilled, about 2 hours.

Topping:

2 c. heavy whipping cream

4 Tbsp. granulated sugar

1 tsp. vanilla

2 c. coconut, toasted

Spread coconut out on a cookie sheet and bake at 350 for 2-4 minutes, or until lightly golden.

Combine the cream, sugar and extract.

Whip until light and fluffy.

Spread on top of chilled pie.

Sprinkle with toasted coconut and serve.

Cafe Rio Sweet Pork

My husband and I are huge fans of Costa Vida / Cafe Rio.  I love the sweet pork.  He loves the chicken.  We do not drink soda, and as a result, I rarely make this at home.  Every so often I'll remember to grab some coke and when I do, this is the recipe I use.  It requires little time and then cooks in your crock pot all day.  I'll serve this in burritos, over nacho's, in a quesadilla, etc.

As a side note; I like the pork to be in larger chunks, as opposed to the small shreds you get at Cafe Rio.  If you like it in smaller pieces, increase the cooking time (I've included instructions for both ways below).

.

Cafe Rio Sweet Pork

Recipe from Cupcakes with Sprinkles

2 lb. pork butt roast

1/4 tsp. Oregano

1/4 tsp. Cumin

1/2 tsp. salt

1/2 tsp. dry ground mustard

1 medium onion, quartered

2 cloves garlic, crushed

3 cans Coca-Cola

4oz. can diced green chiles

10oz. can red enchilada sauce

1 c. brown sugar

In a crock pot, combine 2 cans of cola with the oregano, cumin, salt, mustard, onion and garlic.

Stir everything together and add pork.

Fill half way up the pork with water, and cook on low for 10 hours (small shreds), or 5 hours (large chunks).

Remove pork from crock pot and shred with forks.

Discard remaining liquid in the crockpot.

Put shredded pork back into the crock pot.

 

In a blender combine green chilies, enchilada sauce, brown sugar and the other can of Coke, adding more coke if too thick.

Pour over the shredded pork and mix.

Cook on low for 2 more hours.

Chewy M&M Granola Bars

Yet another great granola bar recipe to add to the collection.

Chewy M&M Granola Bars

2 1/2 c. quick oats

1/2 c. Rice Krispies cereal

1/4 c. coconut

1/2 c. M&M mini's

1/2 c. brown sugar

1/2 tsp. salt

1/2 c. butter, softened

1/4 c. honey

1/2 tsp. vanilla

Add all dry ingredients and mix together until combined.

Pour in softened butter, honey and vanilla.

Fold into oat mixture until evenly coated.

Press into a sprayed 9x13" baking dish.

Bake at 350 for 18-20 minutes.

Cool for 10 minutes and score into bars.

Let bars cool completely before cutting.

Store in an airtight container.