Taaty Tuesday Dec. 31, 2024 R is for Rotisserie Chicken

 

Green Enchilada Chicken Soup

Ingredients:

3 cups of shredded rotisserie chicken

28 oz. can green enchilada sauce

32 oz. chicken broth

1 tbs butter or olive oil

½ small onion chopped

1 cup heavy whipping cream

4 oz. cubed cream cheese

2 cups grated Monterey Jack cheese

1/2 cup Salsa Verde (green salsa)

Salt and pepper to taste

Optional toppings: sliced avocado,

fresh cilantro, green onion and

sour cream, tortilla chip strips

Directions:

1. In a large sauce pan, melt butter

   and sauté chopped onion.

2. Add chicken broth and green

   enchilada sauce and bring to a slow

   boil and reduce heat to medium.

3. Stir in shredded chicken and

    simmer for about 15 minutes.

4. Add Jack cheese, cream cheese,

    ½ and ½ and salsa verde and

    stir until cheeses are melted.

5. Top with optional toppings.

Tasty Tuesdday Dec. 24, 2024 Q is for Queso -White Queso Dip

 

White Queso Dip

Ingredients:

¼ to ½  cup milk

1 tablespoon butter

½ pound white American cheese

3 slices Pepper Jack cheese

¼ teaspoon cumin

¼ teaspoon garlic salt

Pinch of cayenne pepper

4 oz. can diced green chili

 Directions:

1.     Heat ¼ cup milk with butter 

in a saucepan over low heat

and stir until melted.

2.     Cut up both cheeses into

smaller pieces.

3.     Add cheese to the warm milk

and heat on low stirring until

cheese is melted; bout 3 to 4

minutes.

4.     Remove from heat and stir in

spices and green chili.

5.     Serve warm with you favorite chips.

 

 

Tasty Tuesday Dec. 17, 2024 -P is for Popcorn -Easy Caramel Popcorn

 

Easy Caramel Popcorn

Ingredients:

4  bags of microwave popcorn

1 stick butter melted

2 cups packed brown sugar

2/3 cup maple syrup (fake works fine)

¼ teaspoon baking soda

Directions:

1.     Pop 4 to 5 bags of popcorn and

put in a large metal bowl. Try to

remove unpopped kernals. 

2.     Combine brown sugar, melted butter

and syrup in a saucepan and heat

over medium heat until mixture

reaches a rolling boil; about 5 minutes.

3.     Turn off heat and stir in baking soda.

The syrup will foam up and change to

a light golden color. Pour over popcorn

and stir to mix it up.

4.     When cool enough to handle, you can

make popcorn balls.

5.     You can also package the popcorn in

decorative cellophane bags to share.

 

Tasty Tuesday Dec. 10, 2024 - O is for Omelette

 

Sheet Pan Omelet

Ingredients:

1 tablespoon melted butter

5 to 6  strips of crumbled bacon

1 cup chopped baby spinach

½ cup red bell pepper diced

2 medium green onions chopped

1 to 2 cups of Colby Jack cheese

12 large eggs

½ cup light cream or whole milk

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

A few dashes of hot sauce

 Directions:

1.     Preheat oven to 350˚

2.     Spray 15 x 10 x 1 inch jelly

roll pan with non stick cooking

spray and brush with the

melted butter.

3.     Place bacon, green onions, bell

peppers and half the cheese in  

the prepared pan.

4.     In a bowl whisk together eggs,

 cream, salt and pepper, garlic

and onion powder.

5.     Evenly pour the egg mixture

over the toppings in the pan and

sprinkle with the remaining cheese.

6.     Bake for about 20 minutes.

7.     Check to make sure the eggs are fully set.

8.     Once cooked cut the omelet into pieces. 

9.     Enjoy as is or top with sour cream,  

green onions or salsa.

 

Tasty Tuesday Dec. 3, 2024 N is for No Bake Desserts

 

No Bake Reese’s Fudge Bars

Ingredients:

22 Reese’s Peanut Butter snack

   size cups

3 cups milk chocolate chips

1 can sweetened condensed milk

 

Directions:

1.     Line a 9 X 9 inch pan with foil

and coatwith nonstick cooking spray.

2.     Place peanut butter cups in an even

layer on the bottom of the pan.

3.     Place chocolate chips and sweetened

condensed milk in a medium saucepan

over low heat. Stir until chips are

melted together.

4.     Remove from heat and spread fudge

evenly over peanut butter cups in

prepared pan.  Immediately sprinkle

with the chopped Reese’s pressing

them lightly into the fudge.

5.     Cool until firm before cutting.

 

Chef’s note-I used the caramel peanut butter cups for the bottom layer and mini Reese’s cups for the top layer. This is really a rich dessert! I ended up calling Reese's PB cup fudge! It is one of my top videos this season. 

Tasty Tuesday Recipe M is for Monkey Bread Nov. 26, 2024

 

Peach Pie Monkey Bread

Ingredients:

16 Rhodes Bake-N-Serve

   dinner rolls

2/3 cup cinnamon sugar

2 15 oz. cans drained peaches

   and diced

¼ cup melted butter

½ cup sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

 Directions:

1.     Thaw rolls in refrigerator overnight.

2.     Cut each roll in half and coat in

cinnamon sugar. Put cinnamon sugar

in a large Ziploc bag and toss in dough

and shake to coat all the dough pieces.

3.     Preheat oven to 350˚. Make the peach

 filling, add the diced peaches, butter

and sugar, cinnamon and nutmeg into

a saucepan. Bring to a soft boil and allow

to simmer at a boil for 10 minutes, stirring

occasionally. Remove from the heat.

4.      Layer half the dough pieces in a well

greased bunt pan. Use a slotted to add

the peaches (not the syrup) also. Reserve

the syrup for the next step.

5.     Layer the remaining dough on top and

pour the syrup over the top.

6.     Bake for 35 to 40 minutes. Cool for 10

minutes. Then invert onto a serving plate.

Tasty Tuesday Recipe for November 19, 2024 - L is for Lime

 

Key Lime Pie Cookies-Crumbl Copycat

Ingredients

Cookies:

1 cup softened unsalted butter

1 cup packed brown sugar

¾ cup sugar

2 eggs

1 teaspoon vanilla

2 2/3 cup flour

2 cups graham cracker crumbs

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

 

Filling:

8 ounces softened cream cheese

½ cup sweetened condensed milk

1/3 cup lime juice

 Directions:

1.     Preheat oven to 350˚.

2.     Line large baking sheet with

parchment and set aside.

3.     In a stand mixer cream together

butter, brown sugar and sugar.

4.     Add eggs and vanilla and mix

until well incorporated.

5.     In a separate bowl whisk together

flour, graham cracker crumbs,

baking powder, baking soda, salt.

6.     Add the flour mixture to the wet

ingredients with a wooden spoon

or stand mixer until the dough

forms clumps.

7.     Take a golf ball size amount of

dough and roll it into a ball. Place

on baking sheet and flatten slightly.

Do not crowd cookies because they

are large.