Chicken Enchiladas

  

INGREDIENTS:

4 cups cooked shredded chicken breast
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
2 TBS honey
2 granulated lime packets or the juice of one lime
8-10 soft taco size tortillas
1-1/2 cups grated cheese
4 TBS butter
1/2 cup flour
1 (16 oz.) jar salsa verde (or use a large jar of enchilada sauce)
2 cups chicken broth
1/2 cup heavy whipping cream

DIRECTIONS:

1.  In a saucepan, melt butter over medium heat. Add flour and mix. Then add the salsa verde and whisk together until well combined.

2. When it starts to thicken, add the two cups of chicken broth and continue to whisk over medium heat for a couple of minutes.

3. Add the heavy cream and remove from heat.

4, Season the shredded chicken with salt, chili powder, cumin, lime and honey. Mix together.

6. Layer tortillas with chicken, then cheese. Roll them up.

7. In a 9×13 inch baking pan, pour in half of the sauce. Set the rolled up enchiladas inside, then pour out and spread the other half of the sauce on the enchiladas. Sprinkle with the remaining cheese.

8. Bake at 400° F for 15-20 minutes, uncovered. Serve immediately!

from Amber's Kitchen Cooks

Butter Cake

Ingredients
3-1/4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 cups unsalted butter, at room temperature
2 cups granulated sugar
2 eggs, at room temperature
1 TBS vanilla extract
1/2 cup buttermilk, at room temperature

Instructions
1. Preheat the oven to 325°F. Spray a 10 to 12 cup Bundt pan with nonstick spray and then coat the bottom and sides of the Bundt pan with turbinado sugar.

2. In a large bowl, whisk together flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy, about 3 to 5 minutes, stopping to scrape sides of bowl occasionally.

3. With the mixer on low, add the eggs, one at a time, scraping down the sides and bottom of the bowl and beating well after each addition. Stir in the vanilla.

4. With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with flour mixture. Beat until just combined after each addition. Carefully spoon the batter into the prepared pan and smooth the top. (The batter will be thick).
Bake for about 70 minutes or until a toothpick inserted near the center comes out with a few moist crumbs on it. (Mine took about 65 minutes)

Don’t worry if the cake sinks a tad as it cools.
Allow the cake to cool completely in the pan before inverting it onto a cake plate/stand.

from Cake by Courtney

White Chocolate and Raspberry Blondies

 INGREDIENTS

3/4 cup butter, melted
1-1/4 cup brown sugar
2 tsp vanilla extract
1 large egg
1-1/2 cups all purpose flour
1 cup white chocolate, roughly chopped into chunks or chips
1/2 cup fresh or frozen raspberries*

INSTRUCTIONS

1. Preheat oven to 350℉  standard or 320℉ fan-forced. Grease and line an 8-inch square baking pan with baking or parchment paper, ensuring two sides overhang (or just grease if desired).

2. In a large mixing bowl, add melted butter and sugar and gently whisk together. Add the vanilla extract and egg and mix until combined.

3. Stir in flour and white chocolate chunks. Fold in raspberries, gently. Pour the batter in prepared pan, smooth the top and place in the oven.

4. Bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool completely. Cut into squares to serve.

NOTES

Fudge factor: Some think that these blondies are too fudgy and undercooked in the middle. That’s how I like them, but you can add  (1/4 cup) of extra flour for a more sturdy, cookie-like blondie.

*Raspberries: You can use fresh raspberries or frozen. If you are using frozen raspberries, don’t thaw them. Just add them frozen, and gently stir them into the batter.

from Sweetest Menu

Garlic Butter Steak Bites

1 TBS olive oil
2 pounds sirloin steak (or your favorite cut of steak)
salt and pepper, to taste
1/2 cup salted butter, softened
2 cloves minced garlic
1 TBS freshly chopped parsley

Instructions
1. Cut steak into bite-size pieces. Season with salt and pepper.

2.  In a small bowl, mix together the butter and minced garlic. Set aside.

3.  Heat the olive oil in a large cast iron skillet over high heat. (If you don't have a cast iron skillet just use a regular large skillet.)

4. When the pan is hot, add the steak in one layer. (You will want to cook the steak in two batches to prevent over-crowding the pan.)

5. Stir and cook steak to your liking.  If you prefer medium cook for about 4 minutes. 

6. During the last minute of cooking, add half the garlic butter to the steak bites. Continue to stir and cook until butter melts. Immediately remove from heat. Sprinkle evenly with half of the chopped parsley.

7. Repeat cooking process with remaining steak bites, garlic butter and parsley.

8. Serve steak bites warm.

from Life in the Lofthouse

Bakery Style Chocolate Chip Cookies

3 cups all-purpose flour

1 tsp baking soda
1 tsp fine sea salt
2 sticks unsalted butter, at cool room temperature (67°F)
1/2 cup granulated sugar
1- 1/4 cups lightly packed light brown sugar
2 tsp vanilla
2 large eggs, at room temperature
2 cups  semisweet chocolate chips

Directions

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.

2. In a medium bowl combine the flour, baking soda, and salt.

3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.

4. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.

1. 5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
   
   6. Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. (I made them smaller (about 2 TBS sized balls and baked for 9 minutes)
   
   These can be stored in an airtight container for up to 3 days. 

from Handle the Heat

White Chocolate and Raspberry Cookies

¾ cup butter, softened 

½ cup light brown sugar 

½ cup white sugar
½ TBS vanilla extract
1 egg
¾ tsp baking soda
2 cup + 2 TBS all-purpose flour
¾ tsp salt
½ cup raspberries, roughly chopped(fresh, frozen, or freeze-dried) (make sure they are washed and dried completely so dough isn't too wet)
½ cup white chocolate, chopped (or white chocolate chips)

INSTRUCTIONS

1. Preheat oven to 350°F and line two baking sheets with parchment paper.

2. In a medium bowl, combine flour, salt, and baking soda.

3. In the bowl of a stand mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.

4. Add in the egg and vanilla extract, and mix until combined.

5. Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.

6. Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
Use a cookie scoop or your hands to form 1.5 tablespoon sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. 

Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.

7. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

 from the Cookie Dough Diaries