Monday, May 24, 2010

Graham Cracker Toffee

These are just a little bit of heaven. Seriously, they are amazing! This recipe is from my good friend Leslie. She always has great recipes to share and I think this is one of the best. Don't mind the 3 sticks of butter ;)

3 sticks of butter
3/4 cup brown sugar
3/4 cup chopped pecans
1 bag chocolate chips
1 - 1 1/2 cups toffee bits
graham crackers

Line a cookie sheet with graham crackers. In a small saucepan combine butter, brown sugar and peans. Bring to a boil. Boil for 3 minutes over medium heat. Pour mixture over graham crackers. Bake at 350 degrees for 10 minutes. Immediately sprinkle with chocolate chips. When the chocolate starts to melt gently spread with a spatula. Sprinkle with toffee bits. Cool. Cut into squares.

Savory Rice

This is such an easy side dish. So much tastier than plain rice, but the flavor is subtle enough you can serve it with almost any main dish. It's best prepared as the recipe states, but I've used minute rice and it's almost as good. If you do use minute rice follow the water to rice ratio on the box rather than the recipe.

2 cups long grain white rice
5 cups water
1/4 cup butter
1 onion, chopped
1 tablespoon parsley, fresh or dried
5 teaspoons chicken bouillon granules
8 ounces sliced fresh mushrooms

Saute onion in butter just until tender. Combine remaining ingredients in a sauce pan or rice cooker. Simmer about 20 min or until all the liquid is absorbed.

*recipe from the Favorites cookbook.

Sunday, January 24, 2010

Green Chili Enchilada Casserole

This dish is so quick to prepare. It's much easier and faster than filling and rolling traditional enchiladas. AND it's delicious! You can add a small can of jalapenos along with the green chilies for a little kick!

1 pound boneless skinless chicken, cut into small pieces
1 onion, chopped
2 tablespoons olive oil
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 cans cream of chicken soup
1 cup sour cream
2 cans (4ounce) green chilies
2 cups cheddar cheese, shredded
8 flour tortillas, cut into strips about 1 inch wide

Heat olive oil over medium heat in a large skillet. Add chicken, cook in oil until lightly browned. Add onion, pepper and garlic powder. Cook until onions are tender and chicken is cooked throughly. Add soup, sour cream and chilies, stir until well combined. In a greased 9"x13" glass baking dish, layer half of the tortillas, half of the chicken mixture, and half of the cheese. Repeat. Bake at 350 degrees for 30 minutes.

It''s great on it's own, but you may serve with any of the following:
sour cream
shredded lettuce
chopped tomatoes
sliced olives
chopped avocados