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“The Chewy”
Adapted from Alton Brown recipe
Ingredients:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup chopped pecans
Directions
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Stir together the 2 1/4 flour, 1 tsp salt, and 1 tsp baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the ¼ cup sugar and 1 ¼ cup brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and 2 Tbls vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips, white chips, and pecans.
Scoop onto parchment-lined baking sheets and chill or freeze. Bake for 8-10 minutes or until golden brown, checking the cookies after 4. Rotate the baking sheet at 4 minutes for even browning. Cool completely and store in an airtight container.
I like to double the recipe and keep in the freezer for easy cookies in the future.
This is a favorite recipe in our house and has been adapted from my Gma Visscher's Chicken Enchiladas.
Ingredients
2 cups of cooked shredded chicken or turkey
2 cans of cream of Chx soup
8 oz of sour cream (opt)
8 oz of cream cheese (opt)
1 can of green chilies or rotel
1 finely chopped onion (opt)
2 cups of shredded cheddar cheese
6-8 corn tortillas
Usually I boil 4 boneless skinless chicken breasts but, this time I bought a turkey when they were really cheap around Thanksgiving. Aaron deep fried it and then I froze it in quart bags, I used one in place of chicken.
Chop or shred the meat
Mix the soup, sour cream, cream cheese, rotel, and meat
Use a deep casserole dish and grease lightly.
Spread a little of soup mixture on bottom of the pan. Spread soup on one side of a 2 corn tortillas and lay in pan.
Add more soup mixture to top and sprinkle with a 3rd of the cheese. Do this 2 or 3 times depending on the size of your dish. Sprinkle the top with the remaining cheese.
http://thesimplewomansdaybook.blogspot.com/
Monday-Pizza
Tuesday- Community dinner for Aaron
Wednesday-Church community free dinner
Thursday-Turkey Enchilada Casserole
Friday -Leftovers/MNO Asian at Cecilia's
Saturday Hamburgers and mac and cheese
Sunday Family Dinner
I am beginning to wonder if contentment is an achieveable goal for me. I don't struggle with wanting more stuff, I'm happy with weight, I'm 31 and am ok with that, and I know there are blessings all around me. There is just one area in my life I can't seem to wrap my arms around. It is a personal struggle that only a few even know exists.
I know that God can be everything to me if I will let go and let him, but the human side of me won't let go. I look back and when I have let go my life is different but not in a good way. My one little habit helps make so many other areas of my life go well. I know it is wrong and yet.....
We are reading the book Classic Christianity by Bob George at church and it has really made me think about the errors in my life, and has made me realize there are a lot of truths that I need to cling to.
This is a under construction site here is a link to all my projects that are avilable for sale. If you have any questions or want more pics please email me at ragstagsandbags@gmail.com
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This is the basic reciepe I used. I got the reciepe from my sister-in-law and she said they did the salsa inside and they turned out soggy so we have never tried it. I also use a 9x13 pan not a cookie sheet. I have also used this "pocket" idea with taco ring filling and it turned out great! We served it tonite with Tortilla chips cream cheese and salsa dip and decided next time we may try to put it inside next time to change it up. All 3 of my kiddos ate these tonight.
Chicken and Cheese Crescent Chimichangas
from Pillsbury Best of the Bake-Off
Yield: 8 servings
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons oil
2 1/2 cups shredded cooked chicken
2 (8 oz) cans refrigerated crescent dinner rolls
1/2 cup picante salsa
8 oz (2 cups) shredded Cheddar cheese
Sour Cream
Salsa
Heat oven to 350 F. Grease large cookie sheet. In large skillet, cook onion and garlic in oil until onion is tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove from heat.
Separate dough into 8 rectangles; firmly press perforations to seal. Spread about 2 teaspoons of the salsa on each rectangle to within 1/2 inch of edges. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup chicken mixture onto half of each rectangle. Starting at shortest side topped with chicken, roll up; pinch ends to seal. Place seam side down on greased cookie sheet.
Bake at 350 F for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 tablespoons of the remaining cheese. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa.
Mom and me Rag Bags
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