Applesauce Jello

This is the easiest dish to prepare and it is a kid favorite....oh yea, adults love it, too!

Prepare Jello of choice as directed on package except substitute applesauce for the cold water!

That's it! Easy and delicious!

My Favorite Enchiladas

This recipe is from "The America's Test Kitchen Cookbook." If you don't have it it is a must to have on hand for just about any recipe you need. I have never been disappointed in anything I have tried from there. I use the sauce for just about any kind of enchiladas; chicken, pork or plain cheese, whatever you like. I like using corn tortillas (homemade are best, but that will be another posting), but flour tortillas will work as well.


Easy Chicken Enchiladas (Courtesy of "The America's Test Kitchen Cookbook")

3 cups shredded cooked chicken (1.5 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (use provided recipe or 20 ounces in the can [after you try the below recipe for the sauce you won't want the store bought kind])
1-2 (4-ounce) cans chopped green chiles, drained
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas

Adjust an oven rack to the middle position and heat the oven to four hundred degrees. Combine the chicken, 2 cups of the cheddar cheese, 1/2 cup of the enchilada sauce, the chiles and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm & pliable (approximately 1 minute). Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13" baking dish lightly coated with vegetable oil spray. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes. Remove the foil and continue to bake until the cheddar browns, about five minutes longer. Serve, passing the remaining 1 cup of sauce.

Fast Enchilada Sauce

1 tablespoon vegetable oil (I use canola or olive oil)
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper

Heat the oil in a 12" skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste. You can strain the sauce to have the authentic smooth sauce or serve chunky style.

Sesame Seeds

Anyone having a hard time finding sesame seeds? If you did find them at the grocery store you probably found a small container that cost you $3-$4. Then when the granola recipe calls for 1/4 cup you realize you will use almost the entire container. Don't waste your time trying to find sesame seeds at your regular grocer or your money. Try buying them at a health food store. I found them at Gregory's Wheat Shop in Bountiful. You will get a better product and way more for your money.

French Toast the "Good Kind"

Everytime I tell the kids we are having french toast to eat they always say, "Ooohhh are we having the good kind." I always respond, "No I am making it nasty this time." Then they laugh and say, "Yea, the good kind." This recipe is the "Good Kind!" I hope you enjoy it!

2 large eggs
2 tablespoons unsalted butter, melted
1 cup milk
1/2 teaspoon vanilla extract
1 tablespoon sugar
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt

1/2 - 1 teaspoon cinnamon (depending on how much you like cinnamon, I use the full amount)

bread of choice (I use whatever I have on hand, which is usually Grandma Sycamore's, for an extra special treat try cinnamon bread with or without raisins...yum!)

Unsalted butter for frying
(1 tablespoon per batch.)

Heat a 10 or 12 inch skillet over medium heat for 5 minutes. Meanwhile, beat the eggs lightly in a shallow pan or pie plate; whisk in the melted butter, then the milk and vanilla, and finally the sugar, flour, salt and cinnamon, continuing to whisk until smooth. Soak the bread without over saturating. Pick up the bread and allow the excess batter to drip off; repeat with the remaining slices.

Swirl 1 tablespoon butter in the hot skillet. Transfer the prepared bread to the skillet in a single layer; cook until golden brown, about 1 minute 45 seconds on the first side and 1 minute on the second. Serve the French toast immediately. Continue, adding 1 tablespoon butter to the skillet for each new batch.

Zucchini Bread to Die For

The topping on this bread is what makes this bread go from yummy to unbelievable!

3 eggs
1 cup oil (I use 1/2 cup canola oil and 1/2 cup applesauce)
1 cup white sugar
1 cup brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans

Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.

Topping
3 tablespoon white sugar
1 tablespoon cinnamon

Mix topping ingredients together and sprinkle on top of batter.

Bake for 60 to 70 minutes, or until done.

Granola

This is a family favorite at our house. We use it as a snack, a cereal, and as smoothie topper. This is one recipe you can feel good about eating because it is good for you!

Enjoy!

3 cups rolled oats

1 cup walnuts, chopped

1/2 cup coconut

1/2 cup slivered or chopped almonds

1/4 cup sesame seeds

1/4 cup sunflower seeds

1/3 cup oil (I use canola oil)

1/4 cup maple syrup

1/4 honey (local if you have allergies)

1 cup raisins (optional, or substitute another dried fruit)

Preheat oven to 325 degrees. Mix oats, walnuts, coconut, almonds, sesame seeds, and sunflower seeds together. Heat oil, syrup, and honey in a small saucepan until warm, then pour over the nut mixture and toss to coat. Spread granola evenly over a large rimmed baking sheat (spray the pan with cooking spray). Bake, stirring every 5 to 7 minutes until the granola is light golden brown, about 15 - 20 minutes. Stir in the raisins (or other dried fruit). Let cool to room temperature. Loosen the dried granola with a spatula and store in an airtight container.