Saturday, February 6, 2016

Slow Cooker Beef Enchilada Soup

I made this on a Saturday that was quite cold here.  I served it with tortilla chips and didn't make the strips this time.  Don had 2 bowls!
Slow Cooker Beef Enchilada Soup

1 pound ground beef
12 oz enchilada sauce
2 cups beef broth
14 oz can diced tomatoes, drained
1 cup frozen corn
2 oz cream cheese
1 teaspoon chili powder
½ teaspoon salt
For tortilla strips:
4-6 corn tortillas
1 tablespoon olive oil
1 teaspoon garlic powder

Brown ground beef and drain any excess fat.  Add to crockpot.  Add remaining soup ingredients to crockpot.

Cook on low for 6-8 hours or high for 3-4 hours.
For tortilla strips:

Heat oven to 450 degrees.

Cut tortillas into small strips and then cut the strips in half.  Toss with olive oil and garlic powder.

Place on baking sheet and bake for 6-8 minutes until crispy and starting to brown.

Serve soup with a few tortilla strips and cheese or sour cream as desired

Friday, February 5, 2016

Snickers Snack Cups

I made these for a quick snack.  It is always good to read the recipe carefully before starting......I ended up using the whole bag of caramel bits, so had to use another bag of milk chocolate chips.  I also used a mini muffin pan and got 24 'bites'.  Very good.
Snickers Snack Cups

12 oz. Milk Chocolate Chips
1 Cup Caramel Bits
1 Tbsp. Water
1⁄2 Cup Roasted Salted Peanuts, chopped
12 Muffin liners

Place muffin liners into a muffin tin. Beth used mini muffin tin and got 24.

In a microwave safe bowl melt the Chocolate chips on high in 30 second increments stirring after each until smooth.

Spoon about 2 teaspoons of melted chocolate into the bottom of each muffin liner.
In a separate microwave safe bowl melt the Caramel bits and Water in 30 second increments stirring after each until smooth. Stir in the chopped peanuts.

Spoon about a tablespoon of the Caramel mixture into each cup.

If needed reheat the Chocolate to melt and spoon enough to cover the caramel and peanuts, about 2 teaspoons to a tablespoon.

Let cool and set. If they don’t firm up place in the refrigerator for 10‐15 minutes.

***Beth doubled everything but the peanuts.

Thursday, February 4, 2016

Homemade Biscoff Cookies

These are my father in laws favorite cookie. I decided to make them and take him some. Everyone who tried them thought they tasted like the real thing.

Homemade Biscoff Cookies

2 cups all- purpose flour
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
1 cup butter (2 sticks) room temperature
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tsp vanilla extract

Preheat oven to 350 degrees
In mixer bowl cream butter, sugar and brown sugar together on low.  Add vanilla extract.

Slowly add flour, spices, salt, baking soda; beat until well combined.  Roll out dough to 1/4 inch thickness.

Use cookie cutters to cut your cookies into your desired shapes

Use a thin spatula to transfer to baking sheet placing 1" apart (they will puff and spread slightly)
(if you have trouble rolling the dough - chill it for about 30-60 minutes and try again)

Bake in preheated oven for 13-16 minutes.

Transfer to wire rack to cool before serving - this is important as they will crisp and set as they cool.

Wednesday, February 3, 2016

Bite-Sized Brown Butter Chocolate Chip Cookies

Kathleen made these one afternoon while I was gone.  They are delicious!
Bite-Sized Brown Butter Chocolate Chip Cookies
Yield: 4 dozen mini chocolate chip cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon flaky sea salt
2 sticks (16 tablespoons; 8 ounces) unsalted butter
1 cup + 2 tablespoons dark brown sugar
1/2 cup granulated sugar
3 teaspoons vanilla
2 large eggs, at room temperature
2 1/2 cups mini chocolate chips (Beth used 3/4 cup of mini chocolate chips and 3/4 cup of toffee bits)

Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper; set aside.

In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.

Place one stick of butter in a small sauce pan over medium-high heat and cook for about 3 minutes – stirring almost constantly – or until the butter has browned. Remove from heat and stir in remaining stick of butter; whisk until completely smooth. Pour the hot butter into a heat proof bowl, then place the bowl in the refrigerator or freezer and bring the butter back to room temperature. *You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.

Once the butter is at room temperature…
Add the sugars and the vanilla to the browned butter and beat on medium-speed until light and fluffy; about 2 minutes (you may use a stand mixer/ handheld mixer to help if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined; scrape down the sides of the bowl with a rubber spatula. Let the mixture rest for 5 minutes, then beat the eggs for another 30-45 seconds. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in the mini chocolate chips.

Roll scant tablespoon sized balls of dough between your palms to form a ball, then place on prepared sheet (make sure to leave a little bit of room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets, one at a time, in preheated oven and bake for 7-8 minutes, or until golden at the edges but still soft in the middle.

Let cookies cool for 15 minutes on the sheet before transferring to a wire wrack to cool completely.

Tuesday, February 2, 2016

1 point Weight Watchers Cornbread

These were made to go with the Vegetarian Chili from yesterday's post.  Easy and yummy!
1 Point Weight Watchers Cornbread

1 can creamed corn
2 egg whites
1 cup self-rising flour

Preheat oven to 400 degrees. Combine all ingredients until moist. Pour into muffin cups sprayed with nonstick Pam (spray the liners if you're using them). Fill about 3/4 full. Bake 15 minutes.

Makes 12 muffins.

Monday, February 1, 2016

Slow Cooker 3-Bean Vegetarian Chili

Easy to put together and smelled good all day!
Slow Cooker 3-Bean Vegetarian Chili

1 medium onion, chopped
3 garlic cloves, minced
1 tbsp tomato paste
3 tbsp chili powder
1 tbsp unsweetened cocoa powder
1 ½ tsp ground cumin
1 tsp ground oregano
1 tsp salt
1 chipotle pepper, seeded & minced
2 tsp adobo sauce (from chipotle can)
1 can (28 oz.) petite diced tomatoes
2 cans (14 oz. each) black beans, drained & rinsed
1 can (14 oz.) red kidney beans, drained & rinsed
1 can (14 oz.) pinto beans, drained & rinsed
1 ¾ cups vegetable broth
1 ½ cup frozen corn kernels
2 tsp fresh lime juice
Minced cilantro, for serving
Grated cheddar cheese, for serving (omit for vegan)

Place all of the ingredients, except the lime juice, cilantro and cheddar cheese, in a slow cooker. Stir to combine.

Cook on LOW heat for 8 hours, or until the chili is thickened. Taste and stir in additional chipotle peppers and/or adobo sauce to make the chili spicier, if desired. Stir in the lime juice.
Serve with cilantro and grated cheddar cheese.

Weight Watchers Points: 6 (Points+), 4 (Old Points)

Nutrition Information
Serving size: 1 cup | Calories: 256.2 cal | Fat: 1.7g | Saturated fat: 0.3g | Carbohydrates: 49.9g | Sugar: 5.3g | Sodium: 1014.1mg | Fiber: 16.2g | Protein: 14.9g | Cholesterol: 0mg

Sunday, January 31, 2016

No Yeast Pizza Crust (Flatbread) and BBQ Chicken Flatbread

This is another recipe Kathleen made.  See her notes under Our Variation.  It was very good.
No Yeast Pizza Crust (Flatbread)

2.5 C white flour (original recipe used 1 C wheat flour for sub)
1 T baking powder,
1 tsp salt 
1 scant tsp garlic powder. 
3/4 C water 
1 T oil (I use Olive Oil). 

In a large bowl, mix together try ingredients, then add water and oil. I started with 1.5 cups of flour and did not need much more. It should NOT be sticky. If it is, add more flour, but don't overwork!

Then roll it out right onto a cookie sheet. It turns out about as big as a cookie sheet. You can keep spreading thinner than you think.  Then add toppings and cook for about 15 minutes (or until cheese is melty and gooey) at 400 degrees. (I added a few minutes to make it crispy on the bottom)

Our Variation
To make what is shown in the picture, I made this dough, spread it out and then put on:
1/2 cup prepared BBQ sauce (thin layer, I spread it with a pastry brush)
1 small onion 
2 tsp coconut oil
1 tsp garlic powder
1 tsp chili powder
salt and pepper
1/4 cup sundried tomatoes 
1/2 chicken breast (seasoned with 1 tsp garlic powder, 1 tsp chili powder, salt and pepper)
3/4 cup cheddar cheese
1/4 cup romano (optional)
1/4 cup chopped fresh cilantro

I sauteed the onion in coconut oil with the garlic and chili powder. When the onions were almost brown, I added the chopped sundried tomatoes and sauteed until they were soft. 

Butterfly and pound the chicken breast. Then season and sautee the chicken on the stovetop over medium heat for about 5 minutes per side. Chop it into small pieces.

To assemble the pizza, spread a thin layer of BBQ sauce, sprinkle on the chicken and onion mixture, top with cheddar cheese. 

Bake at 400 for about 13 minutes, grate on fresh romano cheese and add chopped cilantro. Bake for 2-3 more minutes.