Kari's Chicken Enchiladas

 So I don't find the need to create recipes often. But I did create this. Matt doesn't like Campbell's Cream Soup Casseroles. But sometimes I find them tasty. So 16 years ago, I created this recipe as a compromise. Super simple. I just made it for a family dinner and every loved it. I was like, WHAT? How has no one had it. lol

1 bag medium flour tortillas

1 large can green enchilada sauce

1 large container of sour cream (the enchilada sauce and sour cream should be roughly the same size. You are trying to make a 50/50 mixture with it.)

1 Costco rotisserie chicken

1 large bag shredded Monterey Jack cheese

--To assemble, shred chicken and place in bowl. Mix together Sour Cream and Green enchilada sauce. Moist chicken with a little sauce. It should just look barely moist, not dripping. Spray with cooking spray a 9x13 inch pan and put a small amount of sauce on the bottom of the pan evenly. Put a small amount in tortilla, with a little cheese an roll tortilla and chicken. Place in pan. Repeat this until the pan is full. I can usually get 9 or 10 per tray. I can get almost two trays with this amount of ingredients. 

Once the chicken is gone, I cover the enchiladas with the left over cream sauce. Distributing it between the two trays until it is used up and the enchiladas and covered. Then a load it with the cheese, covering with that as well.

Bake in over at 350 degrees for 30 minutes.

Serve with refried beans and salsa.

Banana Cake

 I Am Baker's other banana cake recipe. This one has banana curd in it.

INGREDIENTS

• 3 cups (375g) all-purpose flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cup (450g) bananas
• 2 tsp. lemon juice
• 1 cup (227g) butter, softened
• 2 cups (400g) granulated sugar
• 2 tsp. vanilla extract
• 3 large eggs, room temperature
• 1 1/2 cups (360g) buttermilk, room temperature

Instructions:

INSTRUCTIONS

1. Heat oven to 350°F. Prepare three 8-inch round cake pans.

2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
3. Put bananas, lemon juice, butter, sugar, and vanilla into stand mixer (or use a hand-held mixer) and mix until incorporated and smooth.
4. Add in eggs, one at a time, beating well after each addition.
5. With mixer on low, add flour mixture to banana mixture alternativly with buttermilk, beginning and ending with flour mixture.
6. Mix until just combined.
7. Pour batter into three 8-inch round baking pans that have been prepared. (sprayed with non-stick spray or coated with GOOP or butter & flour coating or parchment, etc.)
8. Bake for 28-32 minutes or until center no longer appears wet and an inserted toothpick is removed with few crumbs.
9. Cool in pans on wire rack for 10 minutes, then remove to wire rack to cool completely.

Banana Cake with Cream Cheese Frosting

 This is from I Am Baker

Ingredients:

BANANA CAKE

• 2/3 cup (152g) unsalted butter, melted
• 8 ripe (3 cups)bananas, mashed
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 3 cups (360g) self-rising flour, sifted
• 1 teaspoon kosher salt

CREAM CHEESE FROSTING

• 1 1/2 cup (357g) cold heavy whipping cream
• 8 oz package cream cheese room temperature
• 1 cup (120g) confectioners sugar
• 1/8 tsp. table salt
• 1 tsp. vanilla extract

Directions:

BANANA CAKE

1. Preheat oven to 350°F. Prepare a 10x15 baking pan with butter and flour or non-stick spray. 

2. Melt butter and set aside to cool slightly. 

3. In a large bowl, mash bananas with a fork or with a hand-held mixer.

4. Add butter, sugar, eggs, and vanilla and mix well.

5. Add in the flour and salt and stir until all ingredients are incorporated.

6. Bake for 18-25 minutes. You want the top to be a light golden brown and an inserted toothpick to be removed mostly clean. The cake should have risen in the middle and spring back if you press gently with your finger.

CREAM CHEESE FROSTING

1. In the bowl of a stand mixer (or hand-held mixer), beat cold whipping cream on medium-high until stiff peaks form; about 2-3 minutes. Place whipped cream into a separate bowl and clean out stand mixer bowl.

2. In clean stand mixer bowl (or using a hand-held mixer) whip cream cheese until light and smooth. Add in sugar, salt, and vanilla and beat until fully incorporated.

3. Remove bowl from stand mixer and gently fold whipped cream into cream cheese mixture.

4. Can be used immediately. You can store in the refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.

Coconut Lime Sugar Cookies

My new obsession has been Twisted Sugar ,yet another Drink/Cookie place in Utah County. The most popular cookies are favorites of mine as well. The Twisted Sugar cookie (Coconut Lime Cookie) and the Banana Cream Cookie.

I haven't found a Banana Cream copycat. But I did find a copycat on the Blog Dessert Now Dinner Later. Props to her for coming up with this. Hopefully I can find a banana cream at some point soon.

Ingredients

Cookies:

• 1 cup (2 sticks) butter, room temperature
• 1 1/4 cups granulated sugar
• 3/4 cup powdered sugar
• 3/4 cup oil (vegetable/canola)
• 2 Tbsp lime juice (about 1 lime)
• zest of 1 lime (1-2 tsp)
• 2 large eggs
• 5 1/2 cups all-purpose flour (stir, spoon, and level)
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1 tsp salt
• *an extra 1/4 cup granulated sugar for flattening the cookies

Coconut Frosting:

• 1/2 cup (1 stick) butter, room temperature
• 1/2 cup coconut oil, softened (not melted)
• 4 cups powdered sugar
• 2 tsp coconut extract
• 1/4 cup coconut coffee creamer (or milk/coconut milk)
• Lime Wedges

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line cookie trays with a silicone baking mat or parchment paper.
2. In a mixer with the paddle attachment, cream the butter with the sugars until smooth. Then add the oil, lime juice, lime zest, and eggs. Mix well.
3. In a separate bowl, combine the flour, baking soda, cream of tartar, and salt. Add all at once to the wet ingredients and mix until everything comes together. It should be slightly crumbly and not sticky at all.
4. Using a #30 cookie scoop (about 2 Tbsp of cookie dough) scoop dough balls onto a silicone or parchment lined baking sheet (no more than 8 per tray).
5. Put 1/4 cup granulated sugar on a small plate. Dip the bottom of a glass cup into the sugar, and press it into the center of each dough ball until about 1/2-inch thick. TIP: Rocking the glass in a circular motion flattens the cookies more evenly.
6. Bake at 350˚F for 7-8 minutes. Do NOT over-bake! The tops will look matte instead of glossy when they are finished. Cool on tray for several minutes before transferring to a wire rack to cool completely.
7. With an electric hand mixer and a large bowl, beat the butter and coconut oil together until smooth.
8. Mix in the powdered sugar one cup at a time, adding the coconut extract and coconut creamer after the first two cups. Then add the remaining powdered sugar. Mix thoroughly. Add extra coconut creamer (or milk) 1/2 Tbsp at a time, if needed, until desired consistency.
9. Spread frosting over cooled cookies and top with a lime wedge. Squeeze the lime wedge juice over the frosting before consuming. Enjoy! Store extra cookies in an airtight container at room temperature or in the refrigerator.

Notes

HOW TO CUT LIME WEDGES: Cut the lime in half width-wise down the middle of the fruit (like you would do if you were juicing it). Then cut each half into thirds (at about a 45 degree angle) from the center of the fruit, for six lime wedges.

TO FREEZE: Lay cookies flat onto a cookie tray, putting wax paper between each layer. Wrap tightly with plastic wrap. Freeze frosting separately for best results. Re-whip the thawed frosting, adding extra milk or coconut creamer if needed.

Swig's Coconut Pecan Chocolate Chip Cookies

I got this from Jen's Favorite Cookies. I think it needs more butter. I need to play with this recipe.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 1/2 cups brown sugar
• 4 eggs
• 1 teaspoon salt
• 2 teaspoon baking soda
• 4 cups flour
• 2 cups chocolate chips
• 1 cup pecans
• 2 cups shredded coconut

Instructions

• Cream butter, sugar, and brown sugar. Add eggs and mix well.
• Add salt, baking soda, and flour. Mix just until combined.
• Carefully fold in chocolate chips, pecans, and coconut, taking care not to overmix.
• Wrap dough tightly in plastic wrap, and refrigerate for one hour or more. Use a 1/4-cup measure to create large cookies. Flatten slightly and place on baking sheet, leaving plenty of space between cookies. (I only put 6 cookies on a half sheet pan.)
• Bake at 350F for 14-16 minutes, until edges are slightly brown. Let cool on pan for 1-2 minutes before moving to a cooling rack.

Chicken or Beef Teriyaki

I tried this but I left the chicken and beef whole. I think I would slice it next time. Especially the beef for more flavor in the meat. But I really liked the taste of the meat.

Recipe from the Polynesian Cultural Center

Beef or chicken slices grilled our broiled in a sweet teriyaki marinade.

Ingredients

• 3 – 4lbs beef or chicken
• 2/3 cups soy sauce
• 1/2 cups sugar
• 2 tablespoons of orange or pineapple juice
• 3 cloves garlic, minced
• 1 inch piece ginger, crushed
• 3 stalks green onion, finely chopped
• Chinese parsley (cilantro)

Directions

Mix all ingredients. Soak beef or chicken for 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Bake 325 degrees for 1 hour or less – medium is best. Serves 6 people.Ten minutes before turning heat off, pour rest of soy sauce mixture. Serve with chopped green onions and Chinese parsley.