Monday, December 31, 2012

2012 Favorites

I can't believe another year has gone by! Time just seems to go by so fast. Here are some of my favorite recipes from 2012. Enjoy!

Friday, December 28, 2012

Verde Chicken Mexican Lasagna

Printable Recipe

Verde Chicken Mexican Lasagna
1 lb chicken, cooked and shredded
1 (16 oz) container sour cream
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups green salsa
1 1/2 cups frozen corn, thawed and drained
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/3 cup chopped cilantro (plus additional for garnish)
12 soft taco size flour tortillas
2 cups shredded cheddar cheese

Preheat oven to 350. Mix together chicken, sour cream, black beans, salsa, corn, spices, and cilantro in a large bowl. Cut tortillas in half. Spoon 1/3 of the chicken mixture into a 9x13 baking dish. Spread evenly. Place one layer of cut tortillas (about 4) on chicken mixture to cover. Top with 1/3 of the shredded cheese. Repeat with chicken mixture, tortillas, and shredded cheese two more times. There should be 3 layers total. Bake for 30-35 minutes or until heated through and bubbly. Top with additional cilantro.

Recipe adapted from LDS Living

Past Recipes:
One year ago: Spinach Salad with Honey Dressing
Two years ago: Cheesecake

Tuesday, December 18, 2012

Cookies and Cream Fudge

Printable Recipe

Cookies and Cream Fudge
3 cups granulated sugar
3/4 cup butter
2/3 cup (5 oz can) evaporated milk
2 cups (12 oz pkg) white chocolate chips
1 jar (7 oz) marshmallow creme
1/2 cup finely crushed Oreo cookies
1 tsp vanilla extract
1 cup crumbled Oreo cookies

Line a 9-inch square pan with foil. Combine sugar, butter, and evaporated milk in a medium, heavy-duty saucepan. Bring to a rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. Stir in chocolate chips, marshmallow creme, finely crushed cookies, and vanilla. Pour into prepared pan. Sprinkle crumbled cookies on top. Using a knife, gently swirl cookies into fudge without touching the bottom of the pan. Refrigerate for at least 1 hour. Lift foil out of pan and cut into squares. Store in an airtight container in refrigerator.

Recipe source: Very Best Baking

Past Recipes:
One year ago: Spiced Pumpkin Cupcakes
Two years ago: Homemade Caramels

Friday, December 7, 2012

Lasagna Roll-Ups

Printable Recipe

Lasagna Roll-Ups
1 pkg lasagna noodles
1 lb ground beef
2 cloves garlic, minced
1/2 onion, diced
1 can (28 oz) crushed tomatoes
1 egg
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup parmesan cheese
3 tsp dried basil, divided
3 tsp dried oregano, divided
1 1/2 tsp salt, divided
1/2 tsp crushed red pepper flakes

In a large skillet, brown ground beef with garlic and onion; drain. Add crushed tomatoes, 1 1/2 tsp basil, 1 1/2 tsp oregano, 1 tsp salt, and all of the crushed red pepper. Bring to a boil; reduce heat and simmer for 15 minutes.

Preheat oven to 350. Cook lasagna noodles as directed on package. Drain noodles and set aside.

In a large bowl, lightly beat egg. Add ricotta, 1/2 cup mozzarella, parmesan, remaining basil, oregano, and salt. Mix well.

Spray a 9x13 baking dish with cooking spray. Add enough sauce to cover the bottom of the pan.  Spread a spoonful of sauce onto each noodle to about 2 inches from the ends. Spread a spoonful of ricotta mixture on top. Roll each noodle up tightly and place seamside down in the baking dish. Top with remaining sauce. Sprinkle remaining cheese over pasta. Bake for 20 minutes.

Recipe adapted from Homemade By Holman

Past Recipes:
One year ago: Cream Cheese Chicken and Vegetable Soup
Two years ago: Vanilla Pudding Pie Filling

Wednesday, December 5, 2012


Related Posts with Thumbnails