May. 11, 2007 - ~* Creamy Cheese Enchiladas *~

They loved them :)  So, I'm sharing the recipe:

INGREDIENTS:
2 - 8 oz blocks neufchatel cheese  softened
1 - 8 oz pkg + 2-3 tbs 2% Milk Mexican four Cheese Shredded
salt & pepper to taste
1 32 oz box 100% Fat Free chicken Broth (Swanson)
1/4 - 1/3 C flour
1/2 C water
1 - 2 tbs chili powder (or more if you like your sauce spicier)
1 tsp cayenne powder
1 -2 tsp cumin
12 corn tortillas
2 tbs oil

Preheat oven to 350 degrees.

For filling:
  Mix softened cream cheese with package of shredded cheese.  Salt & pepper to taste.
Set aside.

For Sauce:
Put broth in pot and bring to boil.  Blend water,  flour , chili powder, and cumin.  Gradually add to broth, stirring constantly.  Let sauce thicken to gravy consistency, then turn heat down and keep warm.

Prepare corn tortillas:
 Put one tbs oil in skillet, heat until small crumb bread sizzles, put one tortilla in pan and turn over until softened.  Continue through first six tortillas.  Add second tbs oil and repeat process.

After tortillas are completed, cover the bottom of glass lasagna size pan with sauce.  Take a tortilla and add approx. 1 1/2 tbs cheese mixture to middle of tortilla and roll tightly.  Place seam side down in pan.  Repeat until cheese and tortillas are all used.
Cover with remaining sauce.
Sprinkle 2 -3 tbs shredded cheese down center top of enchiladas.

Place pan uncovered in preheated oven for approx. 20 minutes or until cheese is melted.

Enjoy!
NOTE:  These are very mild enchiladas, for a spicier sauce add more chili powder and cayenne pepper.

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May. 10, 2007 - ~* Crockpot Philly Cheese-steaks *~

Join the Tasty Thursday fun (tried & true recipes) over at The Pumkin Patch. 

Crock Pot Philly Cheese Steak

1 ½ - 2 lbs round steak

½ C beef broth

2-3 dashes Worcestershire sauce

1/2 - 1 envelope onion mushroom soup mix

1 Green Pepper sliced

½ lbs fresh mushrooms sliced

1 small onion sliced

1 tbs butter

hoagie rolls

grated mozzarella cheese

Place round steak in crock pot.  Add broth and Worcestershire sauce. Sprinkle soup

Mix over all and cook 4-6 hours on low.

10 minutes before serving,  remove steak from crockpot and slice thinly.  Return to warm crockpot to keep moist.

Melt butter in skillet, add green pepper, onion, and mushroom slices. Saute’ until tender.

 Place hoagie rolls under broiler to toast. 

Top w/ beef slices, pepper, onion, and mushroom slices, and cheese, return to broiler just until cheese melts.

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Apr. 29, 2007 - ~* Glazed Lemon Bars *~

YIPPEE!  After my lesson with my previous recipe post, I FIRST searched for this recipe and, YES!, it was also online.

(i did not modify this recipe at all)

GLAZED LEMON BARS

Enjoy! :)

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Apr. 29, 2007 - ~* Sock-it-to-Me Cake Recipe *'`s

For the Sock-it-to Me cake recipe, here's the link:   Sock-it-to-Me Cake

The following are the modifications I made for our family:
Omit the pecans.
Add 2 extrra tsp of cinnamon to the filling.

Add 1 tsp pure vanilla extract to the cake ingredients.

I actually got this same recipe out of my The Cake Mix Doctor cookbook, had typed out 3/4 of this recipe when I accidently hit something on my computer which wiped out my whole entry.  I panicked...then decided to do a search...found the basic recipe and voila' ...back in business :)
Enjoy...this is my honey's favorite cake!

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Apr. 17, 2007 - ~* Fried Buttermilk Chicken w/ Cream Gravy Recipes*~

Finally! A few minutes to share the recipes.  I hope to share the recipes for the baked goodies I made later this week.

Fried Buttermilk Chicken w/ Cream Gravy
  from: A Return to Sunday Dinner
            by Russell Cronkhite
  This book is truly a beautiful, coffee-table type book.  The pictures are gorgeous, the recipes varied and delicious looking.  I can't wait to try more!
 Mr. Cronkhite was a chef for the White House and shares step-by-step how-to's for each complete menu he presents.  The menus are from varied American regions and are reflective of the region being represented.  A worth-while purchase or gift!

BUTTERMILK FRIED CHICKEN:
  2   3- pound frying chickens
        (we used one pick of the chick pack)
  2 cups buttermilk
  2 cups all-purpose flour
  1/2 tsp granulated garlic
  2 tsp onion powder
  2 tsp dried parsley or summer savory
  2 tbs dry rubbed sage (didn't use this)
  1 tsp ground thyme (didn't use this)
  2 tbs salt
  2 tsp pepper
  pinch cayenne pepper (used paprika instead)
  Vegetable shortening for frying

PREPARE the chicken:
FIRST, rinse the chickens thoroughly under cold running water and pat dry with paper towels.
Use a sharp kinfe to cut each chicken into 8 serving pieces and transfer them to a 13 x 9-inch
baking dish.  Pour the buttermilk over the chicken, turning to coat each piece thoroughly, and refrigerate covered for at least 8 hours or overnight.

SECOND, whisk together the flour, granulated garlic, onion powder, parsley or savory, sage, thyme, salt, black pepper, and cayenne pepper in a wide bowl.  One by one, dredge the pieces of chicken in the seasoned flour until they are heavily coated and lay the pieces out on a wire rack or baking sheet while the oil is heating.

THIRD, place a large cast-iron or heavy-bottomed skillet over medium-high heat and melt enough shortening to cover the bottom about 1/3-inch deep; heat until an instant thermometer reads 300 degrees F or until a small cube of fresh bread or a pinch of flour sizzles instantly when added.

NOTE from Sheryl:  If you are not experienced in frying chicken (and I am not!) invest in the thermometer...I think that's why the outside got done too quickly on my chicken.

FRY THE CHICKEN:
FIRST, drop the chicken breasts, skin side down, into the hot oil.  Adjust the heat to maintain an even temperature of around 275 degrees F.  Fry the breasts undisturbed for 5 minutes, then add the wings to the skillet.  When the breasts and wings have developed a nice golden crust on the bottom, 5 - 7 minutes more, turn them over; then cover the skillet with a tight-fitting lid, reduce the heat slightly and simmer until the pieces are fully cooked and the juices run clear when tested with a knife, 20 - 25 minutes ( a little less for the wings).  Transfer the pieces to a paper towel-lined platter and place in a warm oven.
NOTE from Sheryl:  I read in another cookbook today, you can crisp the outsides in the oil, then transfer to a 350 degrees F oven and complete the inside cooking there.  I plan on trying that next time.

SECOND, add more shortening to the skillet, if needed, and return to 300 degrees F; then drop the legs and thighs into the hot oil.  Adjust the heat to maintain an even temperature of around 275 degrees F and fry undisturbed until the legs and thighs have developed a nice golden crust on the bootom, 10 - 12 minutes.  Turn them over, cover the skillet, reduce the heat slightly and simmer for about 25 minutes.  For crispy chicken, remove the lide from the skillet during the last 10 - 15 minutes of cooking.

NOTE from Sheryl, rTo save some time with the frying procedure, I used two skillets at the same time.

CREAM GRAVY
3 tbs all-purpose flour
1 C whole milk
2 C chicken broth
Salt and pepper to taste

MAKE THE CREAM GRAVY:
Pour off all but 3 -4 tbs of the oil in the skillet and return to medium-high heat.  Sprinkle 3 tbs of flour over the oil and stir to form a roux.  Slowly pour the milk and chicken broth, whisking constantly and scraping the brown meaty pieces from the bottom of the skillet.  Continue whisking until the ligquid blends with the flour and oil to form the gravy.  turn the heat to low and let the gravy simmer for a few minutes;  just before serving, season to taste with salt and pepper.
 

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