Overnight Apple Cinnamon Pull-Apart Bread

Overnight Apple Cinnamon Pull-Apart Bread

Serves 6-8.

The recipe below is designed for a bundt pan, but successfully baked it in a deep 13x9 baking pan. It's rich and delicious. If you want a noticeable apple flavor, add an extra cup of shredded apple after you have formed the balls but before baking. The one cup in the dough itself seemed to get lost and wasn't as strong as I expected.
Adapted from Lovely Little Kitchen and An Oregon Cottage

 

Dough:

1⅓ c. milk, warmed to 110-115 degrees

2 T. butter, melted + 2 T. butter, softened (4 Tb. total)

¼ c. granulated sugar

1 T. instant yeast

3¼-1/2 c. unbleached flour

1½ t. salt

1 heaping c. peeled, grated apple (I used Granny Smith)

 

For coating & glaze:

1 c. brown sugar

1 T. cinnamon

6 T. butter

Make dough:

Add milk, 2 Tb. melted butter, sugar and yeast to a large measuring bowl and stir to combine. Mix 3¼-c. flour and salt in the bowl of a standing mixer with a dough hook on low. Slowly add milk-yeast mixture and stir until dough comes together. Fold in grated apple. Increase speed to next level and knead the dough for abut 6 minutes, adding 2-3 tablespoons of flour (a tablespoon at a time) as needed for dough to clear sides of bowl (the dough should still be sticking to the bottom of the bowl, though).

 

Remove dough from mixing bowl to a lightly floured surface and shape into a ball. Coat bowl with oil (I simply use the bowl I mixed in), replace dough in bowl and turn to coat with oil. Cover bowl with plastic wrap and leave to sit until doubled in size, about 1 hour.

 

Use the 2 tablespoons of softened butter to liberally coat a 13x9 baking pan.

 

Remove dough to a lightly floured surface (I use a tea towel for easy clean up) and pat into about an 8x9" rough rectangle. Use a long knife to cut into 64 pieces - it doesn't matter if they're even or not.

 

Coat dough:

Place melted butter in one small bowl and combine brown sugar and cinnamon in another bowl.

 

Roll each piece of dough into a rough ball, dip in melted butter and then roll in the brown sugar coating. Place in buttered pan, layering and staggering dough balls as needed to make an even loaf. Sprinkle any extra sugar-cinnamon mixture on the top.

 

Cover pan with plastic and leave out on counter for 30 minutes before placing in the refrigerator to finish rising slowly overnight.

 

To bake bread:

Remove pan from refrigerator abut 2 hours before you want to serve it. Leave at room temperature, still covered, 45 minutes to 1 hour and preheat oven to 350 degrees the last 15 minutes.

 

Remove cover, place in heated oven and bake 20-25 minutes until the bread is JUST starting to brown and the sides are bubbling.

 

Cool for 5 minutes before inverting onto serving dish and topping with apple cider glaze.

Apple Cider Glaze - makes a little over a cup

 

In a small saucepan, melt butter over medium heat. Whisk in apple cider, heavy cream, and salt. Bring the mixture to a gentle simmer, and then remove from the heat. Whisk in powdered sugar. Add more if needed. Allow to cool slightly before pouring over the pull apart bread.

*If making ahead, store in the refrigerator in a microwave-safe container. Reheat before serving/pouring over bread.

Grilled Chicken with Avocado Salsa

Grilled Chicken with Avocado Salsa

Serves 6

A deliciously fresh meal.  Easy, yet visually appealing.  A good meal for entertaining.
Sources: Avocado Salsa comes from Better Recipes 

Salsa:
3 avocados, seeded and chopped
3 medium roma tomatoes, seeded and finely chopped
6 T. finely chopped onion
1-1/2 t. minced garlic
4-5 T. lime juice
salt and pepper

Chicken:
Grill or bake using your favorite standard seasoning. 

Cook chicken. Top with salsa.  Serve over saffron rice.

Sugar Cookie Dip

Sugar Cookie Dip

Makes about 2 cups.

Wow.  I could eat WAAYYY too much of this.
Inspired by: Cooking with Christine and My Honeys Place

1 package sugar cookie mix
1 (8-oz.) block cream cheese, softened
1/2 stick (4 oz.) butter, softened
1 T. flavored coffee creamer (I used brown sugar and vanilla flavor)

Combine all ingredients with a mixer or efficiently by hand.
Refrigerate until ready to serve.
Serve with pretzels, vanilla wafers, animal crackers, or whatever tickles your fancy.

Overnight Egg Nog French Toast

Overnight Egg Nog French Toast

Serves 8.

Adapted from: Chef in Training

• 1 cup brown sugar
• 1/2 cup butter (1 stick)
• 2 Tbsp. light corn syrup
• 2 loaves French bread, sliced into 1" slices
• 1 cup egg nog
• 1 cup half and half
• 10 eggs
• 1/2 tsp. cinnmon

1. Lightly grease a 9x13-inch baking dish.
2. Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish.
3. Place slices of french bread on top of the sugar mixture.
4. Combine egg nog, half and half, eggs and cinnamon in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.
5. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
6. Once it has refrigerated for designated time, Preheat oven to 325 degrees F.
7. Bake at 325 degrees F for 35 minutes. Then, remove foil and raise oven's temperature to 375 and bake for another 5-7 minutes or until french toast has started to brown on top.  Serve with syrup.

Penne with Pancetta and Spinach

Penne with Pancetta and Spinach

Serves 8-10.  I usually cut this one in half.

We loved this.  Will be making it again for sure!
Slightly adapted from: Cooking Light

8 oz. French bread
6 oz. chopped pancetta
3/4 cup chopped onion
2 t. minced garlic
1/3 cup all-purpose flour
3-3/4 cups 1% milk
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup grated fresh Parmigiano-Reggiano cheese
1-1/4 t. salt
1/2 t. black pepper
8 oz. hot cooked penne (about a 1-lb. box, uncooked)
1/4 cup butter, melted

Preheat oven to 425 degrees.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

1. Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
2. 
   
3. Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture. 
4. 
   
5. Bake at 425° for 6 minutes or until crumbs are lightly browned.

Oatmeal Peanut Butter and Chocolate Chip Bars

Oatmeal Peanut Butter and Chocolate Chip Bars

Serves 24.

Just delicious.
Adapted from: Kroger brand Old Fashioned oats container

1 c. butter (2 sticks)

1 c. sugar

1 c. brown sugar

2 eggs

1 t. vanilla

1 t. salt

1 t. baking soda

2 c. flour

3 c. old fashioned oats

1 bag peanut butter and chocolate chips

Preheat oven to 375 degrees.

Cream butter and sugars.  Beat in eggs and vanilla.  Mix in dry ingredients (salt, baking soda, and flour).  Stir in oats and chips.

Pour into a greased 9x13 pan.  Bake for 20-24 minutes or until just starting to set in the middle and turn golden brown.

Winter Squash Soup

Winter Squash Soup

Serves 8.

I didn't make the croutons for the soup shown above (we enjoyed a friend's homemade bread instead), but have had them before and they are fantastic!
Source: Bon Appetit, December 1996

Soup:
1/4 c. butter
1 large onion, finely chopped
4 large garlic cloves, chopped
(3) 14-1/2 oz. cans chicken broth
4 cups 1" pieces peeled butternut squash (approx. 1-1/2 lbs. or 1 large)
4 cups 1" pieces peeled acorn squash (approx. 1-1/2 lbs. or 1 large)
1-1/4 t. minced fresh thyme
1-1/4 t. minced fresh sage
1/4 c. whipping cream
2 t. sugar

Croutons:
1/4 stick butter
(24) 1/2" thick baguette bread slices
1 cup grated Gruyere cheese
1 t. minced fresh thyme
1 t. minced fresh sage

Soup:
Melt butter in large pot over medium heat.  Add onions and garlic and saute until tender, about 10 minutes.  Add broth, all squash and herbs and bring to a boil.  Reduce heat, cover and simmer until squash is tender, about 20 minutes.  Working in batches, puree soup in blender (or use an immersion blender).  Return soup to the same pot (if pureed in blender).  Stir in cream, sugar; bring to a simmer.  Season with salt and pepper.  Can be made 1 day ahead.  Chill.  Rewarm over heat.

Croutons:
Preheat broiler.  Butter 1 side of each bread slice.  Arrange bread, butter side up, on baking sheet.  Broil until golden, about 1 minute.  Turn over.  Sprinkle cheese, sage, and thyme overtop; sprinkle with salt and pepper.  Ladle soup into bowls.  Top each with croutons and serve.

Cinnamon Baked French Toast

Cinnamon Baked French Toast

Serves 8.

Decadently delicious.  Make this lighter by using Egg Beaters in place of the eggs.  Still won't be health food, but it will help lessen the blow a little bit without sacrificing much taste.
Adapted from: Lovin' From the Oven

2 loaves stale bread
1/2 to 3/4 cup sugar
12 large eggs
3 cups milk
3/4 cup heavy whipping cream
2 T. vanilla
1/2 cup flour
1/2 cup firmly packed brown sugar
1 t. cinnamon
1/4 t. salt
1 stick cold butter, cubed

Grease a deep 9x13 pan.  If your 9x13 is on the shallower end, you may also need a 8x8 square pan.

Tear the bread into chunks and place them into the greased pan.  Sprinkle evenly with sugar.

Mix together the eggs, milk, cream, and vanilla.  Pour the mixture evenly over the bread and sugar.  Cover and refrigerate overnight.

In another bowl, mix together the flour, brown sugar, cinnamon, and salt.  Add the butter and mix until the batter comes somewhat together, like little pebbles.  Store in a plastic bag in the fridge.

Preheat the oven to 350 degrees.

Take french toast pan and sprinkle crumb mixture on top.  Bake for 60-70 minutes.  Serve with maple syrup.

Creamy Chicken and Wild Rice Soup #1

Creamy Chicken and Wild Rice Soup #1

Serves 6-8.

A wonderfully tasty soup made easier with the crock pot!
Adapted from: This Gal Cooks

2 boneless skinless chicken breasts
4 cups of chicken broth
1 cup of Wild Rice Blend
1 cup sliced carrots
1 cup diced celery
1 t. dried oregano
1 t. dried rosemary
1 t. dried thyme
1 packet Ranch dressing mix
1/2 cup white wine
1 cup water

For the cream base:
2 T. butter
2 T. cornstarch
1 cup milk
1/2 cup heavy cream

Place everything but the cream base ingredients into the crockpot.  Cook on low for 7-8 hours.
Shred chicken.

In a saucepan, melt the butter and then whisk in the cornstarch.  Add the milk and heavy cream and bring to a simmer, whisking occasionally.

Add the milk mixture to the soup and mix well.  Serve.

Caramel Apple Streusel Pie

Caramel Apple Streusel Pie

Makes 1 pie; Serves 8-10

Probably the best apple pie I've ever made.  Will make again and again.
Sources:
Pie crust: Mimo
Filling adapted from Nutmeg Nanny 
Streusel from Indulge
Caramel addition inspired by Chocolate Covered Everything

Mimo's Pie Crust:
1 stick butter
2 T. sugar
1 cup flour


Filling:
6 cups apple chunks (I used 6 granny smith apples here)
1/2 cup brown sugar
2 Tbsp flour
2 tsp cinnamon
1/4 tsp allspice
1 tsp vanilla
1 Tbsp lemon juice


Caramel Sauce:
4 T. butter
3 T. brown sugar
2 T. heavy cream
2 t. vanilla
1/2 c. caramel ice cream topping


Streusel Topping:

1/3 cup plus 1 tablespoon unbleached all-purpose flour

1 tablespoon superfine sugar

1 tablespoon light brown sugar

1/8 teaspoon ground cinnamon

2 1/2 tablespoons unsalted butter, melted

1/8 teaspoon pure vanilla extract

For pie crust:
Heat butter in a saucepan until melted.  Add sugar and mix until sugar dissolves.  Remove from heat.
Stir in flour until fully combined.  Pat into pie pan.  

For filling:
Preheat oven to 425 degrees. Prepare dry ingredients in a large bowl, set aside. Core, peel, and slice apples. Transfer into large bowl with dry ingredients. Top off with vanilla and lemon juice. Toss to coat apples well. Set aside while you prepare caramel sauce.

For caramel sauce, start by melting your 4 Tbls of Butter in a large saucepan.  Then add in the 3 Tbls of brown Sugar, Heavy Cream, and Vanilla and cook for 3 minutes over medium low heat constantly stirring.  Add in 1/2 cup of Caramel ice cream topping or sauce into your homemade sauce and stir to combine. 

To this delicious caramel sauce, add in your apple mixture and stir to combine.  Pour apple filling into pie crust.

For streusel topping:
Combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the flour mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps.

Top pie with streusel topping.  Cover loosely with foil.  Bake at 425 degrees for 20 minutes, then reduce heat to 375 and continue baking for an additional 35 minutes.  Cool and enjoy.

Lime Sherbet Dessert

Lime Sherbet Dessert

Serves 20+.

A refreshingly cool dessert.  The salty crust pairs perfectly with the sweet, sour sherbet.  Make it one last time during your own local Indian Summer.
Source: Thyme for Wine

1 1/2 C. Ritz Crackers, crushed

4 Tbsp. Sugar

7 Tbsp. Butter, melted

1.75 quart Lime Sherbet

1.75 quart Vanilla Ice Cream or Frozen Yogurt

4 Tbsp. Lemon Juice

1 C. Sugar

2 Eggs, beaten

6 Tbsp. Butter

Mix crust ingredients together in a small food processor. Once crumbly, press into a 9x13'' pan. Next, soften the lime sherbet and vanilla ice cream. Stir together in a large bowl (or I'm sure a stand mixer with the paddle or bread hook attachment would work fine on the lowest speed). Once combined, pour over the crumbs and put into the freezer. Meanwhile, make the lemon curd topping by cooking the lemon juice, beaten eggs, and butter in a small saucepan. Stir, while cooking over medium-low heat, whisking continuously until a low boil (about 10 minutes). Whisk for another 5 minutes and remove from heat; let cool (important). Pour the lemon curd over the ice cream; cover and freeze (best if frozen overnight). Let stand a few minutes before serving squares of this icebox dessert.

Chicken Bundles

Chicken Bundles

Makes 4 bundles.

One of my favorite recipes.  Easy, delicious, and a kid-pleaser for sure.  This is a great meal to take to new moms (especially if they have other children already), but is also a great option for a busy weeknight.  Leftovers reheat well, or you can pop them in the freezer for a future meal.
Adapted from: Allrecipes

8-oz. canister refrigerated crescent roll dough (buy the seamless sheet option to make things even easier!)
3-oz. pkg. cream cheese, softened
1 lb. chicken breasts, cooked and shredded (about 2 cups)
2 T. minced onion
Salt & pepper
1 T. milk, if needed

Preheat oven to 350 degrees.

Unroll crescent dough.  If you are working with the seamless sheet, simply cut into 4 rectangles.  If you have the traditional dough, separate into four rectangles, while simultaneously pinching together some of the triangles to form those rectangles.  That was wordy... hope it makes sense!  Basically, you want 4 equally-sized rectangles from the one sheet of dough.

Make chicken filling by mixing together cream cheese, shredded chicken, onion, salt and pepper, and a little bit of milk, if needed.  Place chicken mixture evenly on top of each rectangle.  Pull corners up and together to form little pockets, pinching together any open ends.

Place onto greased baking sheet.  Bake in a preheated oven for 25-30 minutes, or until golden brown.

Classic Chicken Salad

Classic Chicken Salad

Makes enough to fill about 40 slider sandwiches.

I love a classic chicken salad... who doesn't??  This is as classic as classic can be, so feel free to jazz it up if you prefer grapes, or dried cherries, or nuts, or any additional ingredients.
Inspired by: Hezzi D's Books and Cooks

3.5 lbs. boneless, skinless chicken breasts
1 c. mayo
2 T. Dijon mustard
2 T. lemon juice
4 celery ribs, minced
1/4 c. red onion, minced
1/4 c. green onion, minced
Salt and pepper

Poach chicken breasts and then chop into small pieces.  Combine with remaining ingredients and fill sandwich buns, or refrigerate until you are ready to serve.

Raspberry Lemon Breakfast Cake

Raspberry Lemon Breakfast Cake

Serves 24.

I don't know what happened to my photo.  :(  But here's a breakfast cake that screams spring!  It's a little labor-intensive, but the outcome is worth it.  This is a REALLY GOOD breakfast cake.  YUM.
Source: Rook No. 17


3 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons salt
2 cups Dannon® Oikos® Vanilla yogurt
2 cups granulated sugar
6 large eggs
The zest of 3 lemons
1 cup canola oil
1 12 oz. bag frozen whole raspberries
1/4 cup granulated sugar

For the lemon syrup:
1/3 cup granulated sugar
1/3 cup fresh lemon juice

For the lemon cream cheese frosting:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
4 oz. cream cheese 

Preheat oven to 350 F.  Coat a 13x9 baking pan with nonstick spray, then line with parchment paper so that parchment extends over the 13" sides by several inches (allowing you to simply lift the cake from the pan once it has cooled).

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, whisk the sugar and eggs until pale yellow.  Add yogurt, lemon zest and oil and beat on low to combine.  Add dry ingredients to the wet.  Stir just to combine, so that no white streaks remain and batter is smooth.  Pour half of the batter in to the prepared pan and evenly spread with a silicone or offset spatula.

Remove frozen raspberries from the freezer.  Rinse in a colander under cold water to remove frost.  Transfer to a medium bowl and gently toss with 1/4 cup sugar.  Evenly distribute the frozen sugared raspberries over the layer of batter.  Top with remain half of batter and use a silicone or offset spatula to evenly distribute. 

Bake for 40-50 minutes (until a toothpick comes out clean of batter, or cake springs back to the touch).  Remove cake from oven and cool on a wire rack for 10 minutes.

While cake is cooling, combine the 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan.  Cook over medium-high heat until sugar dissolves and mixture is clear.  After cake has cooled for ten minutes, pour lemon syrup evenly over the entire cake (while still in pan).  Continue to cool the cake on a rack for 30 minutes.

Once cake is cool, prepare the frosting by melting the cream cheese in a medium bowl over low heat in the microwave (or a saucepan).  Whisk in the powdered sugar and lemon juice until smooth.  Using a silicone or offset spatula, spread the frosting over the entire cake.

Using the overlapping sides of the parchment as handles, gently lift the cake from the pan.  Cut in to squares and serve.

Balsamic and Garlic Crusted Pork Tenderloin

Balsamic and Garlic Crusted Pork Tenderloin

Serves 6.

A delicious pork tenderloin recipe!  And so easy!  You probably have everything needed for the marinade already on hand.
Source: Kitchen Confidante

4-5 garlic cloves, finely minced or crushed
2 T. balsamic vinegar
2-1/2 t. coarse salt
1/2 t. freshly ground pepper
2 T. olive oil
2 pork tenderloins (about 1-1/4 lbs. each)
2 T. canola oil (if preparing in the oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.  Marinate in a large bag overnight, or for the majority of the day.

Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees.  Let rest for 10 minutes before slicing.

Oven preparation:
Preheat oven to 400 degrees.  Heat canola oil in a large, heavy saute pan over medium-high heat.  Working in batches if necessary, add pork and brown all over, about 4 minutes.  (I skip this part and it still turns out fine, but won't have the crusted edges.  If you choose to skip it, you will need to increase baking time a bit.)

Transfer pork to oven.  Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes.  Transfer pork to a cutting board, and let rest for 10 minutes before slicing.

Mini BBQ Cheddar Meatloaves

Mini BBQ Cheddar Meatloaves

Serves 8.

The original recipe calls for 1 whole onion per pound of beef, but I thought the distribution was much better when everything else besides the onion was doubled.  A tasty twist on traditional meatloaf.  We all loved it.
Slightly adapted from: Iowa Girl Eats

1 large sweet onion
2 tablespoons butter
Salt
2 lbs. lean ground beef
2 eggs, whisked
2 tablespoons Worcestershire sauce
1/2 cup + 4 tablespoons BBQ sauce, divided
1/2 cup panko bread crumbs
Pepper
4 oz. shredded cheddar cheese (about 1 cup)

Cut onion in half then each half into thin slices. Melt butter in a large skillet or pot over medium heat then add onion and a dash of salt. Cook, stirring every couple of minutes, until onions are golden brown and caramelized, about 20 minutes. Turn heat down if onions start to burn. Set aside to cool slightly.

Preheat oven to 425 degrees. In a large bowl combine ground beef, egg, Worcestershire sauce, 2 Tablespoons BBQ sauce, panko bread crumbs, dash of pepper, cheese cubes, and caramelized onions, then mix until just combined. Divide mixture into 4 equal-sized portions then form into loaves on a foil-lined, non-stick-sprayed baking sheet. Spread 1 Tablespoon BBQ sauce over each loaf then bake for 20-30 minutes, or until no longer pink in the center.

Spaghetti with Chicken Meatballs

Spaghetti with Chicken Meatballs

Serves 4-6.

A healthier twist on the traditional classic, especially if you serve it with whole wheat pasta, but still just as satisfying.
Source: Just a Pinch

1 lb. ground chicken
2 eggs
1/4 medium onion
1 t. seasoned salt
1/2 t. pepper
1 t. crushed red pepper
1/2 t. garlic powder
1 t. Italian seasoning
1/2 c. crushed Ritz cracker crumbs
1/4 c. Parmesan cheese
Spaghetti, cooked to package directions
Your favorite pasta sauce

Preheat oven to 350 degrees.

In a large bowl, combine the first 10 ingredients.  Take mixture and roll into medium or small meatballs (about 12).  Place meatballs on a pan coated with nonstick spray (especially if your ground chicken is very lean).  Bake for 40 minutes.

Serve over spaghetti with your favorite sauce.

White Chicken Enchiladas

White Chicken Enchiladas

Serves 5.

These are seriously so good!  Here are some tips from the original blogger:
1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them. 
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out. 
Source: Joyful Momma's Kitchen

10 soft taco tortillas

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream - use Greek yogurt instead!

1 (4 oz) can diced green chillies

Preheat oven to 350 degrees.  Grease a 9x13 pan.

Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

Pour over enchiladas and top with remaining cheese.

Bake 22 min and then under high broil for 3 min to brown the cheese.

Stromboli with Sausage, Peppers, & Onions

Stromboli with Sausage, Peppers, & Onions

Serves 6.

This is a great stomboli recipe, and wonderful for entertaining because it's easy to eat without utensils.
Slightly adapted from: Pillsbury

1/2 lb. ground sausage
13.8-oz. can refrigerated classic pizza crust
1/4 c. pizza sauce
1 c. shredded mozzarella cheese
1/2 c. chopped green and/or red bell pepper, 
1/4 t. dried Italian seasoning

Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.

Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.

Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.

Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Stromboli with Italian Meats and Cheeses

Stromboli with Italian Meats and Cheeses

Serves

Another delicious stomboli, yum!
Inspired by: Lauren's Latest

1 can refrigerated pizza dough (such as Pillsbury)
1/2 cup pizza sauce1 1/2 cups grated mozzarella cheese9 slices salami6 slices proscuitto1 egg, beatendried parsley & parmesan cheese {optional}extra pizza sauce for dipping {optional}


Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray. 

Spread pizza dough out on baking sheet to be approximately 10x16. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3x16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and prosciutto. Top with remaining cheese. 

Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. 

Sprinkle parsley and cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.