Saturday, November 29, 2014

No-Bake Baileys Bonbons

Good morning my Christmas loving foodies! Today, we have another sweet treat to make. Today is different though. We will NOT be turning on our ovens at all! No sweating it out in front of a stove. Nope, not today. Instead, we will be using our microwaves. Now, I know how excited all of you are to start making more holiday treats, so with much anticipation, I present to you:



☃☃On the second day of Christmas recipes, your hostess gave to you☃☃ 



No-Bake Baileys Bonbons





You will need:



  • 3 tablespoons Baileys
  • 10 ounce bag of dark chocolate chips
  • 2 tablespoons butter
  • 1/2 cup + 1 tablespoon heavy cream
  • optional toppings and decorations of your choosing




Ready?




  1. Put the chocolate chips in a separate container and set aside.
  2. Chop up 2 tablespoons of butter into little pieces so it melts easier. 
  3. In a small saucepan, bring the cream and butter to a gentle boil over medium heat. 
  4. Once the cream and butter begins to boil, pour it over the chocolate. 
  5. Let it stand for about 2 minutes.
  6. After letting it stand, begin to mix the chocolate and the cream. 
  7. Stir thoroughly. 
  8. If you keep stirring and it still doesn't melt, pop it in the microwave and heat at 20 second intervals until it melts. 
  9. When everything is melted, stir in the Baileys. 
  10. Place the chocolate in the fridge for about 3 hours until it hardens. 
  11. Remove the chocolate from the fridge. 
  12. Use an ice cream scoop or melon baller to scoop out the chocolate.
  13. Roll it between your hands to create a ball.
  14. It's time to decorate, so grab whatever decorations you like and start rolling the balls around. Sprinkles are perfect for this step!
  15. Place in an air tight container for safe storage and enjoy!




Thank you for joining me. I'll be back tomorrow with some sort of Christmas themed something or other. We might make a meal, we might continue with our trend of 25 days of Sugary Treats. Who knows? Stick around and you shall find out. Until that point, happy blogging, and I'll catch y'all on the flip side!


-Mandie


Friday, November 28, 2014

Peppermint Patties

Good evening foodies! I'm the hostess with the mostest, Mandie. Welcome to the newest entry of The Tasteful Texan. If this is your first time joining us, you chose a great opportunity to do so! We've recently completed 5 days of Thanksgiving recipes. Now that Thanksgiving is complete, we'll be taking the times to prepare for Christmas. Starting today, we will be doing something related to Christmas all month long! I'd say that's pretty exciting, no? I honestly cannot wait to start this month-long trip of foodie delight with y'all! Shall we begin?



On the first day of Christmas recipes, your hostess gave to you



Peppermint Patties
Yields 16 Patties




You will need:


  • 2.5 cups confectioners sugar
  • 1.5 tablespoons light corn syrup
  • 2 tablespoons water
  • 1 teaspoon peppermint extract
  • 1 tablespoon vegetable shortening
  • 8 ounces 70% cacao bittersweet chocolate, chopped
  • 1/4 cup peppermint candies, crushed



Ready?




  1. In the bowl of an electric mixer fitted with the paddle attachment, beat 2.25 cups of confectioners sugar together with corn syrup, water, peppermint extract and vegetable shortening until just combined.  The mixture will be very crumbly.  
  2. Dust a work surface with remaining 1/4 cup of confectioners sugar.  
  3. Empty contents of bowl onto work surface and knead until smooth.  
  4. Shape dough into a log, about 2 inches by 8 inches long.  
  5. Wrap tightly in parchment paper and freeze until very firm, about 20 minutes.
  6. Remove dough and slice into rounds using a sharp knife.  
  7. Place rounds onto a parchment lined cookie sheet and freeze again until firm, for at least 15 minutes.
  8. While dough is chilling, melt chocolate in a microwave safe bowl in 30 second intervals.  
  9. Cool slightly. Chocolate should be warm but not so hot that you cannot put your finger into it. 
  10. Cover another baking sheet with parchment paper.  
  11. Remove patties from freezer one at a time and submerge into melted chocolate.  
  12. Coat quickly and allow excess chocolate to drip off.  
  13. Place on parchment paper lined pan and sprinkle with crushed candies.  
  14. Repeat, covering all patties with chocolate and candy.
  15. Let patties stand until chocolate is set, about 1 hour.  
  16. Store in fridge, between wax paper in an airtight container.  
  17. Bring to room temperature before serving.





I'll be back tomorrow with some sort of Christmas recipe, so stay tuned! Happy blogging, and I'll catch y'all on the flip side!


-Mandie

Wednesday, November 26, 2014

Thanksgiving: Festive Drinks

Good afternoon foodies and friends! We are continuing with our Thanksgiving feast today. We've made A LOT of food this week in preparation for the holiday. We've made everything from turkeys to pie, and pretty much everything in between. The one thing we haven't elaborated on are festive drinks to accompany our delicious meal. Before we begin with our fabulous drink recipes, let's review our previous blogs (because today is the FINAL Thanksgiving blog for this week).


Prepping For Thanksgiving - The Basics for every Thanksgiving feast, including a turkey!

Classic Thanksgiving Sides - We can't have turkey without delicious side, can we?

Thanksgiving Appetizers - We must stave off the hunger before the meal.

Thanksgiving: Pie Edition! - Let's finish the meal off with delicious pie! Why? Because we can.


Now that we've reviewed, I'm going to meet y'all in the kitchen so we can make some delicious festive drinks! I'll see y'all there!


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Apple Cider Floats (Kid Friendly!)



You will need:



  • Apple cider
  • Ice cream
  • Caramel ice cream topping
  • Cinnamon



  1. In a glass add two scoops of ice cream. 
  2. Drizzle a spoonful of caramel ice cream topping on top of the ice cream. 
  3. Add a pinch of cinnamon on top.
  4. Pour in the apple cider until the ice cream is covered. 
  5. Add another scoop of ice cream on top. 
  6. Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that.
  7. Serve cold with a spoon or straw.




~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mulled Cranberry Apple Cider



You will need:


For the Cider:
  • 1/2 gallon apple cider
  • 1.5 cups fresh cranberries
  • 2-inch piece ginger, sliced into thin coins
  • 2 (3-inch) cinnamon sticks, broken apart
  • 5 whole allspice
  • 5 whole cloves
  • Peel from 1 orange
  • 1/2 to 3/4 cup bourbon 


For Garnishing:
  • Fresh cranberries
  • Orange slices
  • Cinnamon sticks



  1. Combine all the cider ingredients in a large saucepan. 
  2. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
  3. Ladle and serve the cider straight out of the pot, along with some of the stewed cranberries (You can also strain before serving if preferred).
  4. Garnish with fresh cranberries, an orange slice or a cinnamon stick.




~~~~~~~~~~~~~~~~~~~~~~~~~~~

Kahlua Pumpkin Spice Caramel Mudslide



You will need:


  • 2 scoops coffee ice cream
  • 2 ounces Kahlua Pumpkin Spice
  • 1 ounce Vanilla Vodka
  • 1 ounce Butterscotch Schnapps
  • 3/4 cup Half and Half
  • Caramel Ice Cream Sauce
  • Whipped Topping
  • Pumpkin Pie Spice



  1. Mix all in a blender until smooth.  
  2. Take the caramel ice cream sauce and streak it down the inside walls of a hurricane glass or similar. 
  3. Pour the mudslide into the glass, and garnish with whipped topping, a drizzle of caramel sauce, and a sprinkle of pumpkin pie spice.
  4. Enjoy.




~~~~~~~~~~~~~~~~~~~~~~~~~~~

I hope each and every one of you has a wonderful Thanksgiving! I'll be back on Friday with a new recipe. Happy Thanksgiving, and I'll catch you all on the flip side!



-Mandie




Monday, November 24, 2014

Thanksgiving Appetizers


Good evening foodies! Tonight, we are continuing with the Thanksgiving food trend. We will be making 3 different appetizers to accompany the huge Thanksgiving feast from our previous posts. If you missed those posts, you can check them out below. I won't babble on too much longer, so let's break and meet back in the kitchen. I'll see y'all there!


Previous Thanksgiving Posts:

Prepping For Thanksgiving

Classic Thanksgiving Sides

Thanksgiving: Pie Edition!


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Cranberry-Brie Tartlets
Yields 4 Dozen



You will need:



  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 6 ounces Brie cheese, rind removed
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup chopped pecans



  1. Preheat oven to 375 degrees. 
  2. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. 
  3. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. 
  4. Repeat with remaining crescent dough.
  5. Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. 
  6. Bake 10 to 15 minutes or until golden brown. 
  7. Serve warm.




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Bacon Wrapped Sweet Potatoes
Yields 32 Pieces



You will need:



  • 2 medium-small sweet potatoes
  • 1 pound uncured bacon
  • 2 tablespoons butter 
  • 1/2 teaspoons chipotle chili powder
  • 1 tablespoon sea salt
  • 4 tablespoons maple syrup


  1. Preheat oven to 350 degrees. 
  2. Peel the sweet potatoes and cut them lengthwise into quarters. 
  3. Then cut each quarter in half, and then half again. You’ll end up with 32 bites.
  4. Melt butter over low-heat and stir in chipotle chili powder and sea salt. 
  5. Toss the potatoes in the spiced, melted butter to coat.
  6. Cut the bacon slices in half, so you have 32 mini-slices of bacon. 
  7. Wrap each sweet potato bite with a half slice of bacon, and use a toothpick to hold the bacon in place.
  8. Place on a stainless steel baking sheet and bake for 45 minutes, turning once about halfway through.
  9. These are done when the bacon is crispy and the sweet potatoes are fork-tender. 
  10. Remove from heat, drizzle with maple syrup, and let cool before serving.




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Sausage-Stuffed Crescent Cornucopias
Yields 8 Servings



You will need:


  • 4 precooked breakfast sausage links, chopped
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup coarsely chopped sweetened dried cranberries
  • 1 can (8 oz) refrigerated crescent dinner rolls
  • 1 egg, slightly beaten



  1. Heat oven to 375°F. 
  2. Line large cookie sheet with cooking parchment paper. 
  3. In medium bowl, mix sausage, cheese and cranberries.
  4. Separate dough into 8 triangles. 
  5. Slightly stretch shortest side of dough triangle. 
  6. Gently press filling into tablespoon, and place at shortest side of triangle.
  7. Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
  8. Wrap remaining point around front of filled crescent on cookie sheet. 
  9. Press bottom layer of opening of dough cone to lengthen slightly.
  10. Add remaining filling to remaining crescents, dividing evenly. 
  11. Curve tip of each crescent slightly for cornucopia appearance.
  12. Brush with beaten egg. 
  13. Bake 13 to 15 minutes or until golden brown. 
  14. Serve warm.




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I'll be back tomorrow with a few delicious drink recipes for both adults and little people alike! Stay tuned, and I hope to see y'all again soon. Happy blogging, and I'll catch you on the flip side!


-Mandie


Sunday, November 23, 2014

Thanksgiving: Pie Edition!

Hello again! If you're just joining us, you're in for a treat. Our blog entries this week all pertain to the upcoming holiday, Thanksgiving! Today's entry is all about... wait for it... PIE! Now, we all know that humans shuffle through Thanksgiving dinner with the hopes of scarfing dessert. It's just a proven fact. Dessert is the focal point of family gatherings during the holidays. Well, it is in my family.

Now, in my family, if you don't have what we call a "dessert stomach", you don't fit in. We live for dessert, and truly, we pay for it the rest of the year. We stuff our faces during Thanksgiving and Christmas only to diet the rest of the year. It's worth it though to have delicious pie after a huge 10,000 course dinner. That may be exaggerating a bit, but you catch my drift.

I won't keep babbling because I'm sure y'all are anxious to get down to business. Right? Right. Now grab those aprons and wooden mixing spoons, and I'll meet you in the kitchen! (A/N: please make plenty of time for these desserts. Many of them take a couple of hours or even more to bake, cool, and what not.)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Banana Cream Pie
Makes 1 Pie



You will need:


For the Crust:

  • 3 cups flour
  • 1.25 cups shortening 
  • 1 teaspoon salt
  • 1 egg
  • 5 Tablespoons cold water
  • 1 Tablespoon vinegar

For the Filling:

  • 2/3 cup sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 slightly beaten egg yolks
  • 2 Tablespoons butter
  • 1 teaspoon vanilla
  • 3 bananas

For the Whipped Cream:

  • 1 cup heavy cream
  • 3 tablespoons white sugar or 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract or other flavoring



  1. Preheat oven to 450 degrees.
  2. For the crust: In a food processor add the flour, shortening, and salt. 
  3. Pulse until shortening is combined. If you don't have a food processor you can cut in the shortening by hand with a knife.
  4. Add the egg, cold water, and vinegar and pulse until incorporated. If doing by hand, cut it in with a fork.
  5. Divide the mixture into two balls. The recipe makes enough for two crusts so reserve the other ball for later or freeze if using later.
  6. Press dough into a 9" pie pan and pinch the edges of the crust like shown above.
  7. Bake for 10 to 12 minutes or until golden brown.
  8. For the filling: Add the sugar, flour, and salt to a medium saucepan. 
  9. Gradually stir in the milk and cook over medium heat until mixture is boiling and thickens. 
  10. Cook for 2 minutes.
  11. Remove from heat. 
  12. Stir a small amount of the milk mixture into a separate bowl with egg yolks to temper them (about 2 tablespoons).  
  13. Add the tempered eggs back into the milk mixture and cook for 2 minutes stirring constantly.
  14. Remove mixture from heat and add the butter and vanilla.
  15. Transfer to a separate bowl. 
  16. Allow mixture to cool to room temperature.
  17. Slice bananas and place them in the pie crust and add the filling on top.
  18. For the whipped cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1 to 2 minutes. 
  19. Add the vanilla and beat for an additional 1 to 2 minutes or until soft peaks have formed. 
  20. Don't whip too much or you will end up will cottage cheese looking whipped cream.
  21. Spread the whipped cream over the top of the filling and chill unto ready to serve.




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Coconut Cream Pie
Makes 1 Pie



You will need:


For the Pastry:
  • 1 cup very cold butter cut into small cubes
  • 2.5 cups flour
  • 1/2 teaspoon salt
  • 1/4 to 1/3 cup ice water (Only enough to make a dough form.)

For the Coconut Cream Filling:
  • 3 cups whole milk
  • 1/3 cup flour
  • 2/3 cup sugar
  • pinch of salt
  • 1 cup unsweetened fine coconut
  • 3 slightly beaten extra large egg yolks
  • 4 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon pure almond extract

For the Vanilla Whipped Cream:
  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 3 tablespoons icing sugar (powdered sugar)



  1. For the Pastry: Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
  2. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. 
  3. Use your hands as little as possible and work the dough as little as possible.
  4. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
  5. Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.
  6. Trim and flute the edges as desired.
  7. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees for 12 to 15 minutes or until golden brown.
  8. Cool completely before adding the filling.
  9. For the Coconut Cream Filling: Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.
  10. Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.
  11. Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.
  12. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.
  13. Add the final cup of scalded milk, stirring constantly. 
  14. Continue to cook over medium low heat until mixture begins to slightly thicken.
  15. At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
  16. Pour the egg mixture immediately back into the pot, continuing to constantly stir.
  17. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
  18. Stir in the butter, vanilla and almond extract.
  19. Cool for about 20 minutes before pouring into the baked pie shell.
  20. Chill the pie completely for several hours or overnight before adding the vanilla whipped cream.
  21. For the Vanilla Whipped Cream: Combine the whipping cream, icing sugar and vanilla extract and beat to soft peaks. 
  22. Spread on top of the cooled coconut cream filling. 
  23. Garnish with toasted coconut and serve.




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Southern Pecan Pie
Makes 1 Pie




You will need:


  • 1 sheet refrigerated pie crust 
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 5+1/3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups toasted pecan halves
  • Freshly whipped cream, for serving


  1. Preheat the oven to 375 degrees. 
  2. Unroll the pie crust and place in a 9-inch pie plate. 
  3. Fold the overhang under and crimp the edge with a fork or your fingers. 
  4. Bake the crust until light golden brown, about 10 minutes. 
  5. Cool completely on a rack. (Leave the oven on.)
  6. Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. 
  7. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
  8. Finely chop 1/2 cup pecans and spread evenly over the pie crust. 
  9. Roughly chop another 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. 
  10. Arrange the remaining 1 cup pecans on top in a decorative pattern.
  11. Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. 
  12. Cool completely on a rack. 
  13. Serve with whipped cream.




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Okay ladies and gentlemen, I hope you enjoy stuffing your faces with these pies this upcoming holiday. I'll be back soon with even more Thanksgiving goodies, but until then: happy blogging, and I'll catch y'all on the flip side!


-Mandie

Saturday, November 22, 2014

Classic Thanksgiving Sides

Hello people of the blogger-verse! Our last blog entry was all about Thanksgiving. Today we will once again be focusing our recipes on this upcoming holiday. We will not be making turkeys or hams in this entry however. We will be making classic sides! Now, personally, Thanksgiving to me isn't Thanksgiving without these classics: pumpkin pie, green bean casserole, and deviled eggs.

I'm going to boast a little bit here and mention that my mother taught me how to make at least 2 of these. When I think of the holidays, I think of my mother. My mouth salivates at the thought of her green bean casserole (It rocks, hardcore!). Well, my mouth salivates to all of these, but those green beans... There's no beating them. I'm sure many of you think the same about your family and the meals they prepare as well, am I right?

Anyway, let's get rolling because we've got a few recipes to get through. I'll meet you all in the kitchen!

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Classic Deviled Eggs
Yields 4 Servings



You will need:



  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • Smoked Spanish paprika, for garnish



  1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1.5 inches of water above the eggs. 
  2. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. 
  3. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  4. Crack egg shells and carefully peel under cool running water. 
  5. Gently dry with paper towels. 
  6. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. 
  7. Mash the yolks into a fine crumble using a fork. 
  8. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  9. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. 
  10. Sprinkle with paprika and serve.




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Classic Green Bean Casserole
Makes 1/5 Qt. Casserole Dish



You will need:


  • 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup 
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • Dash ground black pepper
  • 4 cups cooked cut green beans
  • 1+1/3 cups French Fried Onions



  1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1.5-quart casserole.
  2. Bake at 350 degrees for 25 minutes or until the bean mixture is hot and bubbling. 
  3. Stir the bean mixture. 
  4. Sprinkle with the remaining onions.
  5. Bake for 5 minutes or until the onions are golden brown.
  6. Serve and enjoy.




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Classic Pumpkin Pie
Yields 1 Pie



You will need:


  • 2 Large Eggs, Beaten
  • 1 (16 Ounce) Can Solid Packed Pumpkin
  • 2 Tablespoons Molasses
  • 3/4 Cup Brown Sugar, Firmly Packed
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Dried Ground Cinnamon
  • 1/2 Teaspoon Dried Ground Ginger
  • 1/4 Teaspoon Dried Ground Cloves
  • 1/4 Teaspoon Dried Ground Nutmeg
  • 1 Tablespoon All Purpose Flour
  • 1 (12 Ounce) Can Evaporated Milk
  • 1 (9 Inch) Deep Dish Pie Crust, Unbaked



  1. Preheat oven to 425 degrees.
  2. In a medium bowl, mix together all filling ingredients until well combined.  
  3. Pour filling into unbaked crust.
  4. Bake for 15 minutes.  
  5. Reduce oven temperature to 350 degrees and continue baking for 40 to 50 minutes or until a toothpick inserted into center comes out clean and filling is set.  
  6. Enjoy.





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Y'all have a great day, and I'll be back soon with more recipes! We might stick with the Thanksgiving theme this upcoming week. Who knows? Stay tuned to find out! Happy blogging, and I'll catch you on the flip side!


-Mandie

Thursday, November 20, 2014

Prepping For Thanksgiving

Welcome bloggers and friends! Thanksgiving is fast approaching, and I have yet to write up a celebratory blog entry. Well, that day has come. We will be making 3 recipes today, a drink, a meal, and a dessert. Now, the drink we will be making IS ALCOHOLIC. If you are underage, I must state that I do not condone underage drinking and to leave this yummy drink to your elders.

Our meal will be made in the crockpot because let's face it: our ovens will be packed to the brim with other delicious recipes such as green bean casserole, candied yams, and homemade pies. In my opinion, it helps to have a free crockpot to make things in come the holidays. Before we begin, I want to state that the ham will take 6 hours to cook, so please allow yourself and your family and friends time to celebrate, consume hors d'oeuvres, and enjoy a few mugs of cider.




Slow Cooker Glazed Ham
Cook Time: 6 Hours, 15 Minutes




You will need:



  • 1 fully cooked ham (any size will work)
For The Sauce:
  • 1.25 cups brown sugar
  • ¼ cup honey
  • ¼ cup spicy brown mustard
  • ¾ cup dr. pepper 
  • ¼ cup maple syrup



  1. Score ham by using a sharp knife to cut lines into ham in a criss-cross pattern. 
  2. Fill slow cooker with about 1 inch of water. 
  3. Place ham in slow cooker. 
  4. Cover and cook on low for 4-6 hours.
  5. An hour before serving, prepare the sauce. 
  6. Whisk together all sauce ingredients in a medium sauce pan. 
  7. Bring to a boil, then reduce to a simmer and cook for 10 minutes. 
  8. Remove from heat and allow to thicken for 5-10 minutes.
  9. Drain water and ham juices from slow cooker. 
  10. Pour sauce over ham inside the slow cooker, being sure to cover the whole ham. 
  11. Cover and cook another 30 minutes. 
  12. Place ham on serving dish. 
  13. Carve/slice the ham and spoon the remaining sauce from the slow cooker over the ham. 
  14. Serve warm.




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Apple Pie Spiced Cider
Yields 6 Servings



You will need:


  • 1.25 quarts apple cider
  • 3 tablespoons firmly packed light-brown sugar
  • 7 whole cinnamon sticks, (6 sticks for garnish)
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • Ground cloves
  • Freshly grated nutmeg
  • Salt
  • 1/2 cup Calvados, or other brandy 


  1. In a medium saucepan, whisk together cider, sugar, spices, and salt. 
  2. Bring to a simmer over medium-low heat. 
  3. Remove from heat; pour in brandy. 
  4. Strain into a pitcher; discard solids. 
  5. Serve in mugs, garnished with cinnamon sticks.




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Pumpkin Mousse Pie
Yields 8 Servings



You will need:


  • 1 ready pie crust, baked and cooled
  • 1 package cream cheese, softened
  • 1/2 cup packed light brown sugar
  • 1 cup pure pumpkin puree (not pie filling)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoons ground cloves
  • 1/8 teaspoons ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 cup heavy whipping cream


  1. If using a pie crust dough, defrost one sheet of dough and place in a pie plate.
  2. Crimp edges, prick the bottom with a fork and bake in 400 degree oven for 10 to 12 minutes, or until the crust is golden.
  3. In a large mixing bowl, beat cream cheese for 30 seconds.
  4. Add brown sugar and beat until smooth.
  5. Add vanilla, spices and pumpkin puree. 
  6. Beat until well mixed and smooth.
  7. In another mixing bowl, whip cream until stiff peaks form. 
  8. Using a rubber spatula, add 1/3 of whipped cream to the pumpkin cream cheese mixture and gently fold in (do not whisk or mix).
  9. Add the rest of the whipped cream and fold in gently, until no white streaks remain in the filling.
  10. Scoop the filling out onto the cooled crust. 
  11. Spread with an offset spatula. 
  12. Make decorative swirls or peaks.
  13. Place the pie in refrigerator for at least 2 hours to set. You can also refrigerate it overnight.
  14. Keep the leftovers chilled for up to 2 days.




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Okay ladies and gentlemen, I'll be back soon with another recipe. I won't ramble on here. Happy blogging, and I'll catch you on the flip side!


-Mandie

Monday, November 17, 2014

French Onion Chicken Sandwiches

Hello my loyal foodies! In our last post, I mentioned the possibility of a dinner recipe in our next entry. Well, here we are, and I've come prepared. If any of you know me personally, or have followed this blog for a while, you will know of my love for both chicken AND onions. I love all sorts of onions, sauteed, caramelized, red, white, big, small. The options are limitless. I also have a love relationship with sandwiches. If you're interested in seeing some of our other sandwich entries, please visit the following links:


Crispy Salmon, Bacon, and Avocado Sandwiches

Muffuletta

Caramel Shrimp Banh Mi


Okay lovelies, I'm ready to get this recipe rolling. When you're ready, feel free to meet me in the kitchen with your stove-top grill (or we can go outside and crank up the handy dandy full sized grill for those of you rebels willing to brave the cold!) and we can get started. I'll meet you all there!




French Onion Chicken Sandwiches
Yields 4 Servings




You will need:



  • 1 tablespoon extra virgin olive oil
  • 1 large white onion, thinly sliced
  • 1 teaspoon granulated sugar
  • 2 boneless, skinless chicken breasts, halved crosswise and pounded to 1-inch thickness
  • 4 slices Swiss cheese
  • 4 hamburger buns
  • 2 cups baby spinach


Ready?




  1. In large skillet, heat oil over medium heat. 
  2. Add onion and sugar; cook 25 minutes or until onions are deeply caramelized, stirring frequently. 
  3. Preheat grill for direct grilling over medium-high heat. 
  4. Spray chicken with nonstick spray. 
  5. Transfer chicken to hot grill rack; cover and cook 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 160 degrees F, turning once.
  6. Place cheese slices on chicken pieces. 
  7. Cover and cook 1 to 2 minutes or until cheese is melted and golden brown. 
  8. Build sandwiches using hamburger buns, spinach, chicken and caramelized onions.





I'll be back as soon as possible. This week will be super busy for me. Tomorrow is my 5 year anniversary, so I may or may not be around. If I'm not around, I will be back on Wednesday after I get home from work and complete my school work. Anyway, hang in there, and I'll be back as soon as possible. Happy blogging, and I'll catch you on the flip side!


-Mandie

Saturday, November 15, 2014

Apple Bread

Good afternoon bloggers! Welcome to another entry to The Tasteful Texan. Today we will be baking a delicious treat inspired by my work week. Let me explain. I am a home health aide. I also work with my younger sister. Our client LOVES baking, so much so that a few days ago, we spent the entire day baking banana bread. It smelled Heavenly in the house. I kid you not, we spent the ENTIRE day baking. We had over a dozen banana nut muffins, and over a dozen banana chocolate chip muffins. We also had 5 loaves of the banana chocolate chip. Needless to say, they tasted amazing!

This all inspired me to want to make something similar, but different in taste, thus why I chose apple bread. Now, I won't lie and say that I've ever had apple bread before because frankly, I have not. I imagine it would taste similar to apple pie? If not, I'm about to find out with the rest of you exactly what it tastes like. Grab those aprons and baking pans, and I'll meet you all in the kitchen!



Apple Bread
Yields 30 Servings



You will need:



  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 3 eggs, beaten
  • 3 cups shredded, peeled cooking apples (4 medium)
  • 2 cups sugar
  • 2/3 cup cooking oil
  • 1 teaspoon vanilla


Ready?




  1. Grease and flour two 8x4x2-inch baking pans. 
  2. In a medium bowl combine flour, soda, salt, cinnamon, and baking powder; set aside.
  3. In a large bowl combine eggs, apples, sugar, oil, and vanilla. 
  4. Stir in flour mixture just until moistened. 
  5. Pour batter into prepared pans. 
  6. Bake in a 325 degree oven for 45 to 55 minutes or until a toothpick inserted in center comes out clean. 
  7. Cool in pans on wire racks for 10 minutes. 
  8. Remove from pans, and continue cooling on wire racks. 
  9. Wrap and store overnight before slicing.





So the verdict? This bread is fruity, moist, and delicious! If you are trying this recipe for the first time, or even the 7 billionth time, feel free to leave a comment letting me know what you think of this recipe. For now, I'm off to spend the day with my family, but I'll be back very soon with another recipe, perhaps a dinner recipe this time. Who knows? Until then, happy blogging, and I'll catch y'all on the flip side!


-Mandie

Thursday, November 13, 2014

Kale and Quinoa Minestrone

Hello my darlings! It's a frigid day here in southern Texas. Yes, frigid. The temperature only reached 40-ish in central San Antonio. Now, if you're from the South, like me, I'm sure you can relate to not seeing such cold temperatures so quickly. We went from 70 or 80 degrees to 40 and 50 degrees in a matter of a week.

This frosty weather has inspired me today. This blog entry is all about staying warm! We will be making minestrone today. This recipe is gluten free, and vegan friendly. I'm positive that this will make a ton of y'all happy! Before we begin, I'd like to explain what minestrone is. Minestrone is a heart Italian vegetable soup. along with the vegetables, you can add rice or pasta. Now, minestrone can be made out of any vegetables that are in season. This will make even the most picky vegetable eaters happy! Eat on my friends, eat on!

Now that we've had a little schooling about our food, let's gather in the kitchen and try to keep warm! I'll meet you all there!



Kale and Quinoa Minestrone
Yields 6 to 8 servings



You will need:



  • 1 large yellow onion, diced 
  • 3 medium carrots, diced 
  • 2 stalks celery, diced
  • 2 tablespoons olive oil
  • 2 cups diced, fresh zucchini
  • 2 cups green beans, cut into 1-inch segments
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (32 ounce) carton unsalted or low-sodium vegetable broth
  • 1 (28 ounce) can crushed tomatoes
  • 3 cups water
  • 3.5 tablespoons chopped fresh parsley
  • 1 teaspoon dried rosemary, crushed
  • 3/4 teaspoon dried thyme
  • 1.5 teaspoon granulated sugar
  • Salt and freshly ground black pepper, to taste
  • 3/4 cup dry quinoa
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can chick peas, drained and rinsed (aka garbanzo beans)
  • 2 (heaping) cups chopped fresh kale, thick ribs removed
  • 1 tablespoon lemon juice
  • Shredded Parmesan cheese, for garnish (omit or use vegan Parmesan if making vegan)


Ready?




  1. In a large stockpot, heat olive oil over medium-high heat. 
  2. Add diced onion, carrots and celery and saute about 5 minutes, until softened. 
  3. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
  4. Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.
  5. Add in dry quinoa then cover and cook 15 to 20 minutes longer.
  6. Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. 
  7. Serve warm garnished with (vegan) Parmesan cheese.





Okay friends and bloggers, I'm going to go snuggle under the blankets. I'll be back tomorrow after work and school with another yummy recipes. Until then, stay warm, and I'll catch you on the flip side! Happy blogging!


-Mandie

Tuesday, November 11, 2014

Peanut Brittle

Good evening friends and bloggers! I'm sorry about my absence. We had an emergency over the weekend which landed my 5 month old in the hospital with a double ear infection and a mysterious case of pneumonia. By "mysterious", I mean he never ran a fever, never showed any symptoms, nada. My little man is doing much better now, and I'm back with a sweet treat for everyone for sticking around. I must state that this recipe CONTAINS NUTS. If you have a peanut allergy, I would suggest checking out some of our other amazing sweet treats that might be a better pick for you. The links are below.

Snickerdoodle Cookies

Almond Roca

Christmas Season: Candy Mania!

Okay bakers and food enthusiasts, let's meet back in the kitchen with our handy dandy sauce pans and baking sheets. In no time at all, we'll have ourselves a very sweet, very scrumptious candy that will last for up to 10 days in an airtight container, and possibly even longer in the freezer! I'll meet you all there!



Peanut Brittle



You will need:


  • 1 cup granulated sugar
  • 1 cup peanuts
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Candy thermometer


Ready?



  1. Grease a large baking sheet. 
  2. Put your baking soda, vanilla extract and butter into three separate bowls and place by work area.
  3. In a large saucepan (2-4 quarts) over medium heat, combine the water, corn syrup, salt and sugar. 
  4. Stir until the sugar is dissolved and the liquid is completely clear, then add the peanuts and stir to incorporate fully. Make sure to have a candy thermometer in place to gauge temperature.
  5. Stir frequently until the temperature reaches 300 degrees F (150 degrees C). 
  6. Remove from heat and quickly mix in the butter, baking soda and vanilla. 
  7. The mixture will begin to bubble and foam up.
  8. Immediately pour onto baking sheet. 
  9. Using two forks or wearing gloves, pull the mixture into a large rectangle; try to pull it as thinly as possible.
  10. Let cool, then break into pieces.
  11. Enjoy!





Now that everything has calmed down, I'll be back very soon with yet another delicious recipe. Thank you for joining me tonight, and I hope you have a blast sharing this recipe with friends and family! I'll catch you all on the flip side! Happy blogging!


-Mandie

Friday, November 7, 2014

Patty Melts

Good afternoon readers, friends, and fellow bloggers! Today we are trying our hand at patty melts. These are tasty thin burgers (Yes, THIN burgers) topped with Swiss or Cheddar cheese smushed between two slices of bread, typically rye, but sometimes sourdough. Once everything is compiled together, that bad boy is fried with butter in a pan so the cheese can melt. Can you smell the yummy goodness yet? I sure can!

Now, no one really knows when patty melts were invented, but there are records dating back as early as the 1940s. Before we begin, I do want to add that if you aren't a fan of hamburgers or onions, then this meal probably isn't for you. We do have a variety of other blog entries that may satisfy your sandwich-y needs though!

Suggested Sandwiches:

Confetti Tuna Salad

Hot Colby Ham Sandwiches

PB&J French Toast Sandwiches

Turkey, Cranberry, and Brie Grilled Cheese Sandwiches


Now that everyone's sandwich needs have been taken care of, I'm ready to begin this delicious recipe. I'll meet you in the kitchen to begin our foodie adventures!


Patty Melts
Yields 4 Sandwiches



You will need:


For the caramelized onions

  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced

For the patty melts

  • 1 pound freshly ground chuck, (80/20 mix)
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 8 thick slices deli-counter American cheese
  • 8 thick slices white sandwich bread
  • 1/2 cup thousand island dressing, plus more for dipping
  • 2 tablespoons unsalted butter, divided


Ready?




  1. Heat the olive oil in a large, heavy-bottomed saucepan on medium heat. 
  2. Add the onions, stir briefly to coat with oil, and cook without stirring for 10 to 12 minutes.
  3. Flip so that the onions on the bottom of the pot are now on top, and cook for another 10 to 12 minutes. 
  4. Flip one more time, lower heat and allow onions to caramelized until completely brown — about 15 minutes — gently stirring occasionally. 
  5. Remove from heat and set aside.
  6. In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not over mix, or your patties will be tough. 
  7. Divide into four portions and form patties using our handy patty-shaping guide, but use a square container instead of a round one so the burger fits the bread. Make these right before you grill them, so they stay at room temperature. 
  8. Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. 
  9. Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. 
  10. Gently test, but don't flip it until it gets to this point. 
  11. When burgers lift up easily, flip and cook on the other side for another 2 to 3 minutes for medium to medium rare, then transfer to a plate and allow to rest.
  12. Assemble the patty melts: spread both slices of bread for each sandwich with thousand island dressing, then add a patty, two slices of American cheese and top with caramelized onions.
  13. Preheat a cast-iron skillet and melt half a tablespoon of butter for each sandwich. 
  14. Drop a sandwich in, press down with a spatula and grill until golden brown, about 2 to 3 minutes. 
  15. Flip and grill on the other side.
  16. Slice down the middle and serve with extra thousand island dressing on the side for dipping.  




Thank you for joining me today on another epic food journey! I'll be back as soon as possible with another scrumptious recipe, but until then, have a wonderful evening. I'll catch you on the flip side!


-Mandie

Thursday, November 6, 2014

Philly Cheese Steak Stromboli


Good evening readers! Welcome to another edition of The Tasteful Texan. Today, we will be making Philly Cheese Steak Stromboli. If you have no idea what Stromboli is, I'm about to clue you in. Stromboli is an Italian bread turnover stuffed with meat, cheese, and some times vegetables. Most people make Stromboli with pizza dough. They are absolutely delicious!

Okay ladies, gents, and food enthusiasts, it's that time once again. Let's grab our aprons, rolling pins, and baking sheets, and I'll meet you in the kitchen! See you all soon!



Philly Cheese Steak Stromboli
Serves 6



You will need:



  • 3 Pre-made Pizza Dough loaves
  • 1 pound roast or sandwich steak, sliced thin
  • 1 medium onion, sliced thin
  • ½ green bell pepper, sliced thin
  • 2 jalapenos seeded, washed, and sliced (optional)
  • 8 ounces mozzarella cheese, shredded or sliced
  • 6 slices provolone cheese 
  • 1 small jar sliced mushrooms
  • 1 egg, beaten
  • 1 tablespoon vegetable oil
  • Salt and Pepper to taste



Ready?




  1. Preheat oven to 400 degrees. 
  2. Heat a large pan to medium/high heat. 
  3. Add 1 tablespoon oil, then place steaks in pan and Sprinkle steak with salt and pepper. 
  4. Cook for a few minutes then add the sliced onions, bell pepper, and mushrooms, and saute for 2 to 3 minutes or until the onions are lightly browned. Don't overcook the meat and veggies because they will still cook in the oven. 
  5. With a rolling pin, roll the dough of one loaf into an approximate 9 X 13 inch rectangle. 
  6. Pour the steak mixture in the center (make sure you leave about ½ inch of the dough edges plain so the dough will stick when you roll it). 
  7. Layer the cheese on the steak mixture then Fold in the sides and tuck and roll the loaf. 
  8. Place the loaf, seam side down on a greased baking sheet or aluminum foil. 
  9. Beat one egg and brush the outside of the loaves until completely covered with the egg, then cut thin 2-inch strips on the top layer of the dough. 
  10. Bake for 15 to 20 minutes until golden brown. 
  11. Cut and serve immediately with your favorite dipping sauce.





Well thank you for joining me today. I will be back as soon as possible, possibly over the weekend. If not, I'll be back next week after I get home from work. Have an awesome weekend! I'll catch y'all on the flip side!

Wednesday, November 5, 2014

Bloglovin

<a href="http://www.bloglovin.com/blog/13122629/?claim=kxf9ax4gcqv">Follow my blog with Bloglovin</a>

Just ignore this post. I'm linking The Tasteful Texan to bloglovin.com

Sorry for the inconvenience, but stay tuned for more recipes soon!



-Mandie

Pretzel Dogs

Good afternoon foodies and friends! Today we will be conquering one of my favorite snacks, pretzel dogs. I used to be such a mall rat in my younger days. My first job was at the mall in the arcade. My best friend worked at the mall with me. I used to love going to the pretzel shoppe to buy delicious pretzel dogs! Who didn't?! To me, I cannot go mall shopping without stopping to buy pretzels or pretzel dogs. It's an absolute MUST.

Now that I'm older, wiser, and can cook on my own, I've decided to make my own delicious pretzel dogs. Are you up for the task of baking with me? If so, grab your aprons, your food mixer, and your pots! I'll meet you in the kitchen!



Pretzel Dogs
Yields 16 Dogs



You will need:


  • 1.5 cups warm water
  • 2 Tbsp. sugar
  • 1 Tbsp. yeast
  • 3.5 cups flour
  • 1 tsp Salt
  • ½ cup baking soda
  • 4 tablespoons butter, melted
  • 8 hot dogs, cut in half
  • salt


Ready?



  1. In the bowl of a stand mixer, whisk together warm water, sugar, and yeast.
  2. Fit your mixer with a dough hook attachment. 
  3. Add flour and salt to the bowl. 
  4. Mix on medium-low speed until smooth. 
  5. Allow to rest for 10 minutes.
  6. Divide the dough into 16 equal sized pieces. 
  7. Roll each piece into a long log (about 8 inches long). 
  8. Wrap a rolled piece of dough around one hot dog half and pinch the ends together to keep it from unraveling. 
  9. Repeat with remaining dough and hot dogs. 
  10. Allow to rest while you prepare the next steps.
  11. Preheat oven to 400 degrees. 
  12. Grease a large baking sheet with cooking spray. 
  13. Bring a large pot of water to boil (about 6-8 cups). 
  14. Add baking soda to water (Be careful, it will bubble up!)
  15. Use a slotted spoon to place dough-wrapped hot dogs in the boiling water (do 4 at a time). 
  16. Allow to boil for 30 seconds. 
  17. Remove with slotted spoon and place on a paper towel.
  18. Once all hot dogs have boiled, place them all on the prepared baking sheet. 
  19. Brush melted butter over the hot dogs. 
  20. Sprinkle with sea salt to taste. 
  21. Bake about 15 minutes or until dough is golden brown.



Thanks for joining me today. I'll be back as soon as possible with another delicious recipe for everyone to try! I'll catch y'all on the flip side. Have a great day!


-Mandie

Monday, November 3, 2014

Mexican Chicken Casserole

Good evening foodie friends! It's been a wild few days since our last posting. I took my son out for his first Halloween, and spent a few nights over at my sister's house to visit with my niece and nephew. Halloween was slowwww, and by slow, I mean no one was handing out candy because of the San Antonio Spurs game (Go Spurs!). I've also been busy with work, but alas, I'm back. I bring a delicious casserole recipe that's quick and relatively easy, especially if you've just gotten home from work and don't want to slave over a hot stove for hours.

Okay trusty food loving people, grab those dutch ovens and I'll meet you in the kitchen!




Mexican Chicken Casserole
Yields 8 Servings




You will need:



  • 1 cup fat-free, less-sodium chicken broth 
  • 2 (4.5 ounce) cans chopped green chiles, divided
  • 1.75 pounds skinned, boned chicken breasts 
  • 2 teaspoons olive oil 
  • 1 cup chopped onion 
  • 1 cup evaporated skim milk 
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup tub-style light cream cheese 
  • 1 (10-ounce) can enchilada sauce
  • 12 (6-inch) corn tortillas
  • Cooking spray 
  • 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese 
  • 1 ounce tortilla chips, crushed




Ready?




  1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. 
  2. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. 
  3. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. 
  4. Shred meat with two forks, and set aside.
  5. Preheat oven to 350 degrees.
  6. Heat oil in a large nonstick skillet over medium-high heat. 
  7. Add 1 can of chiles and onion; sauté 3 minutes or until soft. 
  8. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. 
  9. Stir in shredded chicken; cook 2 minutes. 
  10. Remove from heat.
  11. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. 
  12. Spoon 2 cups chicken mixture over tortillas. 
  13. Repeat layers twice, ending with chicken mixture. 
  14. Sprinkle with cheddar cheese and chips. 
  15. Bake for 30 minutes or until thoroughly heated. 
  16. Let stand 10 minutes before serving.





Well ladies and gents, I hope you enjoy this recipe. I know that since Iv'e been so busy, this recipe is a must for me. It looks like a lot of steps, but it's really not. Everything runs together to make for one quick recipe. I'll be back hopefully tomorrow with another recipe for y'all. Have a great evening, and I'll catch you all on the flip side!


-Mandie