Black Bean Enchiladas

Very yummy!!

I was very excited about this recipe, like a little too excited!  I love Mexican food, enchiladas being one of my favorites to personally make.  They are super easy and you can change-up the ingredients in so many different ways… this usually works to my advantage because once again I forgot my grocery list at the house!  One thing I changed was the amount of enchiladas I made, the recipe called for 8 and I only made 6, I knew that this pan would fit 6 perfectly from all the other times that I have made enchiladas.  I still made the same amount of ingredients for the filling as the recipe called for because I love eating the leftover filling all by itself.. one of the perks of being the cook! 😉  I used the La Tortilla Factory 80 calorie tortillas that I could only find at Kroger, OF COURSE none of the local grocery stores had them!  Ok, so I was at the grocery store in the freezer section (for those of you who haven’t looked at the recipe already, it calls for a cup of frozen fire roasted corn) and I’m looking (without my list) at the fire roasted corn and I’m thinking, “yum that looks good, but what would I cook with it?”  So instead of getting the fire roasted like I should have, even if it was just because it looked good, I got the plain!  Sometimes I surprise even myself at my stupidity!! So, point of the corn story is that I had to improvise.. I used a cup of the plain corn I had and I mixed in a half can of Rotel to give a little more spice (which I like).  And since the recipe called for chunky salsa, I figured it would all workout just fine!  When it finally came down to chow time I was very pleased.  Even though it didn’t have meat in it, it was still very filling and had a great taste to it!  I definitely will be making these again, I have found healthy enchiladas and I’m super excited… I just have to remember that just because they are healthy that doesn’t mean I should eat the whole pan!



Cranberry Swirl Bread

I bought a new recipe magazine the other day, Taste of Home Fall Baking. One day I will write a post about my obsession with recipe magazines, but that will take a while so not now! Back on subject.. this magazine has LOTS of recipes that I can’t wait to try, the first one I started off with was the Cranberry Swirl Bread! First of all let me start off by saying that when I went to Kroger (45 min drive from my house, I live in the country for those who didn’t know) to buy the items I was going to need to make this, cranberries WERE on my list… but somehow I came home with blueberries instead! I have an obsessive need to make list’s for everything because I have a horrible memory… so much so that I forget to look at my grocery list while I’m in the store(most often I forget it in the car) and therefore NEVER get everything I need while I am there. SO, that being said I made Blueberry Swirl Bread which turned out very well thank you!! 🙂 This bread without the optional glaze/drizzle toppings is more like a coffee cake, which is one of my favorite things… you just can’t beat coffee and dessert bread in the mornings! The bread itself was not dry, it just wasn’t that sweet. So if you want it to be pretty sweet I would put the glaze/drizzle on it as it describes in the recipe. Now, I am by no means a good photographer so bare with me! I just wanted to show pics of some of the different steps in making the bread just to give a visual. This bread was pretty fun to make, but kind of messy… but I am a “messy baker”!

Yes, I knead my dough on a lightly floured CLEAN countertop!

I greased my bowl with shortening.

After an hour of rising, recipe says 40-45 min, but I had to feed and water horses. Took a little longer than I thought, oh well on we go to the next step!

Dough rolled out to a close 20″x10″ rectangle. I couldn’t draw a straight line if my life depended on it, I definitely can’t roll out dough in a perfect rectangle!

By the grace of God it made it into the pan, that sucker is heavy with the filling in it!

Not as good of a pic as the original recipe, but I think their 9×5 pan wasn’t the same as mine..I needed like a 10×5 or something MY PAN RUNNETH OVER! Oh well, still not too bad!

Gotta love that swirl, so pretty!

Well, like I said this was a pretty fun bread to make and it was very delicious!  I have to share my desserts with my family so I don’t eat the whole thing myself and they can collaborate my story! 😉 Hope you give this recipe a try, might even try it with cranberries..could be pretty good too!

Chicken Parmigiana

I found this recipe (click here) on Pinterest and I have to say, I was VERY impressed! Parmigiana is the authentic Italian word that pretty much translates into parmesan. So, don’t let the title throw you off from trying the recipe. I’ve never been a real big fan of traditional chicken parmesan, the tomato sauce was always too thick and there was way too much of it! This reicpe was really quite easy to make with the help of a food processor. It made a little bit too much tomato sauce, but it was okay… I just used as much as I needed! I paired it with Betty Crocker Basil Pesto Pasta Salad, which was also very yummy. I forgot to take a pic of the dish after it came out of the oven so the one on here is after I reheated it for lunch the next day and it was still very good! I will be making this one again, hope you give it a try too!

Cookie Mix Recipes

Chewy Chocolate Heaven

1 2/3 c. all-purpose flour

3/4 tsp baking soda

1/2 c. white sugar

2 c. semisweet chocolate chips

1/2 c. brown sugar

To make cookie jars:

Combine the flour, baking soda, and white sugar. Place 1/2  of mixture in clean quart size jar with wide mouth. Place 1 cup of chocolate chips on top, pack firmly.  Place brown sugar on top and again pack firmly.  Place remaining mixture on top of brown sugar, follow with the rest of the chocolate chips.  Cover with lid.

To bake:

Empty jar into a large bowl.  In separate bowl combine 3/4 cup of butter, 2 eggs, and 1 tsp vanilla.  Beat until creamy.  Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F oven for eight to ten minutes.


Cranberry Sensation

5/8 c. all-purpose flour                                              1/3 c. packed brown sugar

1/2 c. rolled oats (old fashioned oats)                       1/3 c. white sugar

1/2 c. all-purpose flour                                               1/2 c. dried cranberries

1/2 tsp baking soda                                                    1/2 c. white chocolate chips

1/2 tsp salt                                                                  1/2 c. chopped pecans

To make cookie jar:

Layer the ingredients in order listed in a wide mouth quart jar. Cover with lid.

To bake:

Preheat oven to 350 degrees F. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 tsp vanilla until fluffy.  Add the entire jar of ingredients, and mix together by hand until well blended.  Drop by heaping spoonfuls onto ungreased baking sheets.  Bake for eight to ten minutes.  Cool on wire rack.


PB&C Cookies

1 1/3 c. all-purpose flour                               3/4 c. old fashioned oats

1 tsp baking powder                                      1/2 c. Reeses pieces

1/2 tsp baking soda                                       1/2 c. chopped pecans

1/4 tsp salt                                                     1/2 c. mini semisweet chocolate chips

1/2 c. brown sugar

1/2 c. white sugar

To make cookie jars:

Layer ingredients into jar in order listed.  Cover with lid.

To bake:

Preheat oven to 350 degrees F.  Mix 1 tsp vanilla, 2 eggs, and 3/4 c. melted butter in a large bowl at medium speed until mixed well.  Slowly add the contents of the jar into the bowl while mixing at a low speed.  When ingredients are well mixed, roll dough into 1 1/2 inch balls and place on an ungreased cookie sheet.  Place balls about 1 inch apart.  Bake eight to ten minutes or until edges are set and brown.  Cool 2 minutes; remove from cookie sheet to cooling rack.


Hope you enjoy these cookies as much as my family and I do!


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