Wednesday, February 14, 2018

Honey Lime Chicken Enchiladas (from Favorite Family Recipes)

Honey Lime Chicken Enchiladas (from Favorite Family Recipes)
1 small, onion, peeled & diced (use a sweet onion if you can find it)
3 chicken breast halves
1/2 c. chicken broth
1 Tbsp. chili powder
1 tsp. garlic, minced (2-3 cloves)
salt & pepper (to taste)
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
8-10 flour tortillas
1 lb. Monterey jack cheese, shredded
16 ounces green enchilada sauce (we like Las Palmas brand, but any brand is great)
1/2 c. heavy cream

Saute onion in a little butter until it becomes transparent and soft. In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour). While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top ofenchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.

*If you don't have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.

Southwestern Avocado and Black Bean Salad (Paula Deen)
1/2 cup freshly chopped cilantro leaves 
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce (recommended: Tabasco)
4 cups chopped romaine lettuce
2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese
Kosher salt and freshly ground black pepper


In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.
In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

Saturday, December 23, 2017

Almost Swig Sugar Cookie Recipe - Volume 2



  • dough:
  • 1/2 cup butter
  • 1/2 cup solid shortening ( I like Butter Flavor Crisco) or I also like canola oil
  • 1 cup sour cream
  • 1 1/2 cup granulated sugar or powdered sugar
  • 1 teaspoon almond extract (optional)
  • 4 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • sugar for top of cookies
  • frosting:
  • 1/2 cup butter, room temperature
  • 2 tablespoon sour cream
  • 4 cups powdered sugar
  • 1-2 teaspoons vanilla
  • dash of salt
  • 1 drop red food coloring
  • 1-2 tablespoons milk**
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  1. Preheat oven to 325 convection or 350 regular bake.
  2. Take butter out of refrigerator and microwave for about 15 seconds.
  3. Place butter, shortening and cold sour cream in a mixing bowl.
  4. Mix for about one minute.
  5. Add sugar and almond extract, mix until smooth.
  6. Add all dry ingredients at once.
  7. Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed.
  8. Spray the cookie scoop with a little cooking spray.
  9. Scoop the dough onto a lightly greased cookie sheet. I use a 2 inch scoop. A 2 inch scoop will produce a cookie similar in size to the Swig cookie. If you don't have a cookie scoop, use an ice cream scoop or roll the dough into a ball about the size of a golf ball. It is best to use a scoop and overfill it a bit to get the desired jagged edge.
  10. Place about 1/4 cup sugar into a small bowl.
  11. Spray the bottom of a flat glass with cooking spray.
  12. Flatten one cookie a bit then dip the glass in sugar.
  13. Press the bottom of the glass against the cookie. Press the cookies so they are flattened a bit ( until the cookie dough just reaches the outside of the edge of the glass) twisting the glass as you press to produce a jagged edge.
  14. I bake 8 cookies per tray. Continue until all cookies are flattened.
  15. Bake in oven for about 10-12 minutes on convection or about 12-15 minutes regular bake or until edges are lightly golden and cookies are slightly firm to the touch.
  16. Remove from oven, let cool. Loosen the cookies from the cookie sheet after cooled a bit, or they will stick to the pan (even though it has been lightly greased).
  17. Place the cookies in the fridge and chill.
  18. Prepare the frosting:
  19. Beat together the butter, sour cream, powdered sugar, vanilla and salt. When all ingredients are incorporated, add the drop of food coloring and a little milk if the frosting needs to be thinned.
  20. Frost after the cookies are completely chilled.
  21. Makes about 18 large cookies.


Tips and (surprise) a few more comments-The recipe looks a little long and maybe even complicated, but it's not. Once you get the hang of the technique for scooping and pressing, it takes less than a half hour to make and bake the entire batch.-If you want the cookies to taste more like the original Swig cookies make this adjustment to the dough: Omit the almond extract and reduce the sugar to a total of 3/4- 1 cup.I prefer the cookies to be sweeter, so I like 1 1/2 cups of sugar in the dough. 1 1/2 cups of sugar may sound like a lot, but consider traditional chocolate chip cookies have 1 1/2 to 2 cups of sugar to 2 1/4 cups of flour. The ratio here is 1 1/2 cups sugar to 4 1/2 cups flour.-This cookie measures about 3 3/4 to 4 inches across when finished baking.-The St. George Swig cookie is frosted with quite a thin layer of frosting. I prefer my frosting to be a bit thicker. If you want to frost the cookie with a thinner frosting, add about 3-4 tablespoons of milk to the frosting.-This cookie stays quite well in the fridge for about a week if kept in an air tight container. I frost the cooled cookies, then store them in the fridge. Once the frosting is set on the cookie, you may layer the cookies between sheets of parchment or wax paper. This allows you to stack the cookies without taking up too much space in the refrigerator.-This cookie freezes well frosted or unfrosted.-If you are making this for a gathering where there will be other desserts, use a smaller cookie scoop and bake for less time.

Tuesday, December 19, 2017

Rosario’s Award Winning Salsa

Recipe from Rosario’s, San Antonio
5 medium ripe tomatoes
3 jalapeño peppers
1 medium garlic bud
Charbroil the tomatoes, peppers and garlic until blackened all over, then blend. Add salt to taste. Sauce is best when vine ripened tomatoes are used.

Thursday, December 7, 2017

Christmas Tree Spinach Dip Breadsticks


In today’s post: Learn how to turn refrigerated dough into an adorable Christmas tree with these spinach dipped stuffed breadsticks!
As you know, my favorite part about any holiday (after the meaningful stuff like family and togetherness, etc.) is the food. Actually, my favorite part of any given day just might be the food, but hey, to each her own. The Christmas season is especially fun because there are all sorts of opportunities for delicious little snacks that you generally don’t eat all year long. I mean, we’ve already gone through more cheeseballs in the past three weeks than we do for the entire rest of the year, and don’t even get me started on Lil’ Smokies! Anyway, I wanted to make a festive, but still easy, holiday snack you could take to any party, so I came up with these Christmas tree spinach dip breadsticks.
This is such a cute holiday appetizer idea! Breadsticks stuffed with spinach dip in the shape of a Christmas tree.
They start with a refrigerated pizza crust, the kind that comes in a tube, so they’re easy to make and take just over half an hour start to finish. And look how cute they turn out!
Need a hilarious game for your Christmas gift exchange? Check out the LEFT RIGHT game!
This is such a cute holiday appetizer idea! Breadsticks stuffed with spinach dip in the shape of a Christmas tree.


Thursday, November 30, 2017

Best Ever Pecan Pie Bars

Makes a 12x18 pan (serves 24-36)

1 1/4 pounds (5 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

1 pound (4 sticks) unsalted butter
1 cup light corn syrup
3 cups light brown sugar, packed
1/4 cup heavy cream
2 pounds pecans, chopped

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.  Press the dough evenly into an ungreased 18 by 12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Sunday, November 5, 2017

Dixie’s Pecan Pie Cobbler

  • 1 box refrigerated pie crust
  • 2-1/2 cups light corn syrup
  • 2-1/2 cups packed brown sugar
  • 1/2 cup melted butter
  • 4 tsp. vanilla
  • 6 eggs, lightly beaten
  • 2 cups chopped pecans
  • cooking spray
  • 2 cups pecan halves
  • Vanilla Ice Cream for topping, (optional but highly recommended)
  1. Heat oven to 425º F. Lightly grease a 13" x 9" glass baking dish. Remove one pie crust from package and roll out to fit the baking dish. Trim edges.
  2. In a large bowl, combine corn syrup, brown sugar, butter, vanilla and eggs. Whisk until well combined. Stir in chopped pecans.
  3. Spoon half of filling into crust.
  4. Remove the second crust from the package, and roll out to fit baking dish. Lightly spray with cooking spray.
  5. Bake 14-16 minutes or until browned. Remove from oven.
  6. Reduce oven temp. to 350º and carefully spoon remaining pecan filling over crust. Arrange the pecan halves over the top and bake 30 minutes or until the center is set. Let cool for 15-20 minutes. Serve with vanilla ice cream.
If the cobbler has not set in the middle at the end of the recommended cooking time, cook it a little longer until it is set. Let cool a little before serving.

Wednesday, November 1, 2017

Hot LemonAid (Green Smoothie Girl)

Hot LemonAid
• 4 cups hot (not boiling) water
• 1/4 cup fresh lemon juice
• 2 Tbsp. raw honey (raw is important)
• 1/2 piece (or more) fresh ginger root, peeled and chopped in small pieces
• 1/4 cup raw apple cider vinegar (raw is very important)
• Cayenne pepper to taste (cayenne strength varies widely, and "hotter" is more immune stimulating; make it as "hot" as your tastes will tolerate)
Blend all ingredients for 30-60 seconds, until smooth, in a high-speed blender. Drink 1 cup at the first sign of illness, and another cup every 2 hours or as desired. Do not re-heat Elixir after you make the batch; enzymes and immune-stimulating properties will be damaged. Drink it cold or at room temperature after your first serving. It will last 1 week in the fridge but can be frozen!