Tinga

This is a recipe from Isela Garcia. My nephew, Josh, requested authentic Mexican food. So I asked a Mexican for help. She is great and this is very good.

This can be adjusted for larger groups. It's a great party food.

Ingredients:

4 chicken breasts
1 clove garlic
salt to taste
1 1/2 onions, sliced
6 tomatoes, cubed
1 can whole chipoltes (read directions! You don't need the whole can.)
Chicken bouillon to taste

Boil chicken in water with garlic and salt until chicken is cooked. Remove chicken from water, but save chicken water. Shred chicken.

Sauce:
Put 6 cubbed tomatoes in a blender and blend with chipolte. You will add a couple of the chili's and a little bit of the sauce the chilis are in. With a little bit of chicken water, chicken bouillon and some salt to taste. Should be a paste, not runny!

Grill 1 1/2 sliced onions in a little bit of oil. Once soft add sauce and boil in pan long enough to cook the tomatoes.

Add chicken to sauce. If too thick, add stock from chicken pot.

Put in crockpot to keep warm.

Serve on Tostadas, with sour cream and lettuce.

Suggested sides:
Spanish rice, refried beans, chips, salsa and guacamole.

Macaroni Salad

This recipe is from Jeanette Clark. I wanted an authentic Hawaiian Macaroni Salad and this is the fabulous recipe she gave me:

1 bag elbow macaroni
6 eggs
1 pkg. imitation crab
1 bunch green onions
salt and pepper
2 tsp. sugar
Best Foods Mayonaise

--Boil macaroni (you want it soft, but not mushy.) Drain and sit in the colander for at least an hour.  Boil and grate eggs, shred crab, chop green onions. Mix all together with BEST FOODS MAYONAISE. Then season.

Oatmeal Chocolate Chip Cookies

These chocolate chip cookies are exactly how I like them. I got the recipe from my friend Jamie Duncan. They are perfect!

BEST oatmeal Chocolate Chip Cookies/Mrs. Field's knock-off

2 C butter

2 C sugar

2 C brown sugar

4 eggs

2 t vanilla

4 C flour

5 C old-fashioned oats

1 t salt

2 t baking powder
2 tsp baking soda

1 bag (at least) chocolate chunks or chocolate chips

3 C chopped nuts (optional)

Cream butter & sugars. Add eggs, vanilla.  Mix together flour, oats, salt, baking powder, baking soda in separate bowl.  Add to butter mixture, mix until combined well.  Add chocolate chips and nuts.  Bake 11-12 minutes @ 375 degrees.

Chocolate White Chocolate Chip Cookies

    2 1/4 cups all-purpose flour
    2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup (2 sticks) butter or margarine
    3/4 cup granulated sugar
    2/3 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels

PREHEAT oven to 350° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pecan Cheesecake Squares

Do you know what I wish was good for me? Eating desserts for every meal.

For the shortbread layer
1 1/2 cups all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup butter, softened
1/2 cup finely chopped pecans
For the cheesecake layer
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 teaspoons vanilla extract
For the pecan pie layer
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup butter, melted and cooled slightly
3 large eggs, lightly beaten
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups pecans
Instructions
Preheat oven to 350.
For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

Pumpkin Pudding Dessert

I love this dessert and made it for the second year and a row. BUT I have such a hard time finding the recipe when I want it. So I'm putting it here.
Ingredients
1½ cups graham cracker or gingersnap crumbs
¼ cup sugar
½ cup melted butter
Cream Cheese layer:
1 8 oz. pkg, cream cheese, softened
1 cup powdered sugar
2 Tbsp. milk
1 tsp. vanilla
1 8oz container cool whip, divided
Pudding Layer:
1 small package Jello instant pumpkin spice pudding
1 small package Jello instant white chocolate pudding
3½ cups half-n-half (milk is fine too)
Pudding
Instructions
For the crust layer:
Combine graham cracker crumbs, melted butter and sugar in a small bowl.  Mix well and press into a buttered 9×13 pan.  Set aside.
For the cream cheese layer:
In medium-size bowl mix softened cream cheese, powdered sugar, milk and vanilla.  Beat until smooth.
Fold in one half of the container of cool whip.
Spread over crust.
For the pudding layer:
Combine pudding mixes and half-n-half in a medium-size,  whisk for several minutes.  Let stand for a couple minutes until it’s soft set.  Pour over cream cheese layer and spread evenly.
Top with remaining cool whip.
Garnish with chocolate curls, if desired.
Store in refrigerator

Cheesecake Factory's Raspberry White Chocolate Cheesecake

Ingredients:

Crust
1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)
1/3 cup butter, melted

Filling
1/2 cup raspberry preserves (I used a raspberry pie filling)
1/4 cup water
4 (8-oz.) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
4 ounces white chocolate, chopped into chunks

Optional Garnish
2 ounces shaved white chocolate (optional)
Fresh whipped cream

Directions:
Prep Time: 20 minutes Total Time: 1 1/2 hrs

1. Preheat oven to 475 degrees.
2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.
4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.
7. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.
9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
11. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.