Oat-rageous Chocolate Chip Cookies
My mom found this recipe in a Taste of Home Magazine ad insert. They are Awesome! Keith always wants them because they are the best!
½ cup butter or margarine, softened
½ cup peanut butter
½ cup sugar
1/3 cup packed brown sugar
1 egg
½ t. vanilla
1 cup flour
½ cup quick-cooking oats
1 t. baking soda
¼ t. salt
1 cup(6 ounces) semisweet chocolate chips
In a mixing bowl, cream butter, peanut butter and sugars; beat in egg and vanilla. Combine flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350ยบ for 8-12 minutes.
Friday, June 29, 2007
Thursday, June 28, 2007
Las Palmas 123 Enchiladas
2 cup cooked and shredded chicken
3 cup shredded monterey jack cheese, divided
1/2 cup chopped onion
1 can Las Palmas green chili enchilada sauce (19 ounce)
8 corn tortillas
3/4 cup dairy sour cream
1 can chopped green chiles (4.5 oz)
1. In a small bowl, combine chicken, 2 cups cheese, green chiles and onion. 2. In a small skillet, bring enchilada sauce to boil; remove from heat. Dip each tortilla into heated sauce to soften. 3. Spoon 1/3 cup chicken mixture and 2 tablespoons sour cream down center of each tortilla. Roll; place tortillas seam-side down in 12x8" baking dish. Pour remaining liquid enchilada sauce over top; sprinkle wth remaining 1 cup cheese. Bake 20 minutes at 350'F.
SUGGESTION: For another different and delicious Mexican taste, try this recipe with LAS PALMAS Enchilada Sauce Original Style.
3 cup shredded monterey jack cheese, divided
1/2 cup chopped onion
1 can Las Palmas green chili enchilada sauce (19 ounce)
8 corn tortillas
3/4 cup dairy sour cream
1 can chopped green chiles (4.5 oz)
1. In a small bowl, combine chicken, 2 cups cheese, green chiles and onion. 2. In a small skillet, bring enchilada sauce to boil; remove from heat. Dip each tortilla into heated sauce to soften. 3. Spoon 1/3 cup chicken mixture and 2 tablespoons sour cream down center of each tortilla. Roll; place tortillas seam-side down in 12x8" baking dish. Pour remaining liquid enchilada sauce over top; sprinkle wth remaining 1 cup cheese. Bake 20 minutes at 350'F.
SUGGESTION: For another different and delicious Mexican taste, try this recipe with LAS PALMAS Enchilada Sauce Original Style.
Chicken and Artichoke Cacciatore and Peasant Bread
Jenna Dean who was in our ward for a short time gave me these two wonderful recipes, and they are pretty easy. Hope you enjoy it as much as our family has. Anika
Chicken and Artichoke Cacciatore
4 chicken breast halves
Flour seasoned with salt and pepper
2 T. olive oil
1 (6 oz. jar) marinated artichoke hearts, undrained
1 (16 oz. can) crushed tomatoes
2 garlic cloves
1/2 t. oregano
1/2 t. basil
1/2 t. pepper
8 oz. sliced fresh mushrooms (or canned)
In a large Dutch oven, heat olive oil. Dredge chicken in seasoned flour and brown over med-high heat. Add artichoke hearts, crushed tomatoes, garlic, herbs, pepper, and mushrooms. Remove from heat, cover and bake at 350 degrees for one hour. Serve over pasta or rice.
Peasant Bread
1 pkg. dry yeast
2 c. warm water
1 T. sugar
2 t. salt
4 c. flour
oil
corn meal
melted butter
Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled. Flour hands, remove dough from bowl and place in 2 rounds on oiled sheet sprinkled with corn meal. Let rise and additional hour. Brush the top with melted butter and bake at 425 degrees for 10 min. Reduce over temp to 375 degrees and cook 15 minutes more. Remove from oven and brush again with butter. Serve warm.
Chicken and Artichoke Cacciatore
4 chicken breast halves
Flour seasoned with salt and pepper
2 T. olive oil
1 (6 oz. jar) marinated artichoke hearts, undrained
1 (16 oz. can) crushed tomatoes
2 garlic cloves
1/2 t. oregano
1/2 t. basil
1/2 t. pepper
8 oz. sliced fresh mushrooms (or canned)
In a large Dutch oven, heat olive oil. Dredge chicken in seasoned flour and brown over med-high heat. Add artichoke hearts, crushed tomatoes, garlic, herbs, pepper, and mushrooms. Remove from heat, cover and bake at 350 degrees for one hour. Serve over pasta or rice.
Peasant Bread
1 pkg. dry yeast
2 c. warm water
1 T. sugar
2 t. salt
4 c. flour
oil
corn meal
melted butter
Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled. Flour hands, remove dough from bowl and place in 2 rounds on oiled sheet sprinkled with corn meal. Let rise and additional hour. Brush the top with melted butter and bake at 425 degrees for 10 min. Reduce over temp to 375 degrees and cook 15 minutes more. Remove from oven and brush again with butter. Serve warm.
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