Friday, December 24, 2010
* Broiler chicken
Can green enchilada sauce
Place chicken in crockpot, sprinkle with packet of taco seasoning and 2 cups water. Cook on high. Once done, debone and place meat in a skillet. Cook with another packet of taco seasoning and 2 cups water on stove. Simmer until water is gone.
Spray 9x13 pan with non-stick spray, pour some enchilada sauce on the bottom of pan and spread out.
Take flour tortilla and spread chicken in the middle in a line. Sprinkle with cheese. Roll up and line in pan. Once the pan is full, pour sauce over. Sprinkle with cheese.
Bake at 350 for about an hour or until cheese is melted and bubbly.
* I also use rabbit, guinnea hen, or any other yummy meat you can think of!
And a picture of the carnage that is usually left when we have these at home. I'm actually surprised there were two left!
Friday, December 10, 2010
1 cup eggnog, warm (you can use regular milk if you prefer)
2 1/2 t yeast
1/3 cup melted butter
4 1/2 cups bread flour
1 t salt
1/2 cup sugar
1 cup packed brown sugar
2 1/2 T cinnamon
1/3 cup butter, softened
4oz whipped cream cheese
1/4 cup butter, softened
1/2 t vanilla
1/6 t salt
Warm eggnog or milk melt butter, place in bowl with yeast to proof. Add eggs, salt and flour. Mix well. (I use my Kitchen aid with bread hook instead of kneading it). Let rise until double.
Roll out on a lightly floured surface in a rectangle, let rest while you mix butter, cinnamon and brown sugar. Spread over dough. Roll up and use a string to cut into 12 pieces. Place in lightly greased 9x13 pan and let rise until double.
(Fun hint, instead of the second rise place them in 2 disposable square baking pans, cover with tin foil and freeze. When you want them, take them out and let defrost for a couple hours and rise. Great for an easy breakfast!)
Preheat oven to 400 degrees. Bake until golden brown, about 15 minutes. Mix cream cheese, butter, powdered sugar, vanilla and salt. Spread on warm rolls.