Wednesday, October 31, 2012

To-Die-For Cream Cheese Chicken Enchiladas

2-3 chicken breasts, shredded {OR rotisserie chicken}
1 {8 oz.} pkg. cream cheese
1 28 oz. can green enchilada sauce {I used Las Palmas}
1 can black beans, drained & rinsed
2 cups cooked rice {I used boil in a bag because I can't cook rice to save my life!!!}
Tortillas {I used Mission flour tortillas, but homemade would be muy delicioso!}
1-2 cups shredded monterrey & colby cheese
Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. This mix makes A TON!!!!
Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. 
Layer the rice & black beans to your taste and top with the chicken mixture in each tortilla.
Roll up each of the tortillas and place them in the baking dish seam side down.
Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese. The more, the merrier so we piled on the full two cups :)
Cover the baking dish with foil and bake at 375 for about 25 minutes.
Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese.

Monday, October 29, 2012

Pepperoni Rolls


Pepperoni Rolls

Frozen Bread Dough (Rhodes)
Sandwich Pepperoni (from the deli)
Shredded Mozzarella
Shredded Parmesan
Italian Seasoning
Garlic Salt or Garlic Powder
Pizza Sauce (optional for dipping)

Loosely cover the frozen bread dough with plastic wrap. Allow dough to thaw for a few hours at room temperature.

Here's a tip: spray the plastic wrap with cooking oil, or brush with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.

When dough is completely thawed it will be puffed up a bit.

Roll dough out to approximately 11 x 11 square.

One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer.

Lay pepperoni on dough covering entire surface. I like to use sandwich pepperoni from the deli.

Sprinkle with shredded mozzarella cheese.

Next, sprinkle with shredded Parmesan cheese. You can use grated from a can if that is what you already have on hand...but you can buy the shredded Parmesan in a bag.

Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. Be careful, not too much....oregano can be very strong and you don't want too much!

Add a sprinkling of garlic powder.

Roll up dough starting at one edge of square.

Place rolls on baking sheet, leaving space between.

Brush some melted butter on top of uncooked pepperoni roll.

You do not need to let rise. Bake it right away. It will rise up in the oven perfectly.

Bake at 375 degrees for approx. 15 to 25 minutes.
Oven temps. and times may vary.
When done, top of roll should be golden brown and you should be able to make a tapping sound on the crust with your fingernail...just the same as when baking bread.
Make sure you allow pepperoni roll to cool completely before serving.

As with any baking, keep an eye on your roll. This is just an estimated time. You'll know it's done when the roll is golden and makes a hard tapping sound when you tap it with your fingernail...just like when baking a loaf of bread.

**Make sure you allow your pepperoni roll to cool completely before slicing!
Serve with Pizza Sauce for dipping!!

Saturday, October 20, 2012

Happy 30th Birthday To Me (Cakes)

To celebrate my 30th birthday we had family over.  The only thing I wanted to do was bake the cake....but I couldn't decide on one flavor of cake so I made 4 different flavors and displayed them on cake stands that belonged to my family.  I labeled each cake, it helped so I didn't have to repeat myself 3,000 times!  The cake decorated with the "30" on it was decorated by my Husband!  He did it all by himself!
Chocolate Cake with Chocolate Buttercream Filling and Chocolate Buttercream Frosting
White Cake with Red Raspberry Filling and Vanilla Buttercream Frosting
Pumpkin Spice Cake with Pumpkin Cream Cheese Filling and Cinnamon Buttercream Frosting
Butter Pecan Cake with Caramel Filling and  Caramel Buttercream Frosting

Monday, October 8, 2012

Dana's Perfect Salmon Patties

Dana's Perfect Salmon Patties 
Makes 4-5 patties

They stay moist,
They freeze beautifully,
They make a great Salmon Patty sandwich to pack in a lunch,
so make plenty for left-overs!

1 (14 3/4 ounce) canned salmon
1/4 cup onion, minced
1/4 cup cornmeal
1/4 cup flour
1 egg
3 Tablespoons mayonnaise
1/2 teaspoon garlic powder
dash salt
dash pepper
2-3 Tablespoons oil for pan frying.

Drain salmon thoroughly, flake it with a fork in a large bowl.
Add remaining ingredients (except oil) and mix well.
Form into patties.
Add oil to a frying pan and heat to med-high heat.
Fry patties until golden brown, turning once during cooking.
Serve with Secret Sauce

Dana's Secret Sauce
1 cup mayonnaise
1 Tablespoon yellow mustard (or to taste)
Mix together well and serve as a dipping sauce or spread.