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Salted Nut Roll Cake Recipe

Posted by on September 12, 2009 Leave a Comment

LyndellsBakery6I created another great new recipe. It turned out great, so I thought I would share.

Recipe: Salted Nut Roll Cake

1 White Cake Mix

Eggs/Oil/Water as need to bake the cake as directed

1 jar of caramel topping

1 bag of lightly salted peanuts

2 8oz packages of cream cheese

Powdered sugar

1/2 tsp almond or vanilla extract

Make the cake mix as directed and bake in a jelly roll or sheet cake pan. Let cool and poke holes with a fork. While the cake is still warm, pour the caramel over so it soaks in. In a separate bowl, whip the cream cheese with some powdered sugar. If you like it more bitter (less sweet) start with 1/2-1 cup of powdered sugar. If you like it sweeter, start with 1 1/2 cups of powdered sugar. Taste along the way, adding in more as needed. Sorry, but I don’t measure this. I make cream cheese frosting all the time. If it gets too thick, you can add a little soft butter or milk. Chop the peanuts in a food processor. Spread the frosting on the cake and sprinkle with peanuts. This has been a hit!

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Recipe: Cheesy Chicken Tortilla Soup

Posted by on March 30, 2009 Leave a Comment

Cheese graterThis is an easy recipe that can be made in a crockpot. It can be spiced up or toned down according to your preference. It is a great way to use leftover chicken!

Cheesy Chicken Tortilla Soup Recipe
1 lb skinless, boneless chicken
1 can Mexican Rotel tomatoes
1 can whole kernel corn with peppers
1 small can (8 oz) enchilada sauce
2 cans chicken broth
2 Tbsp ground cumin
1/2 tsp garlic powder
1/4 cup Velveeta Cheese cubes
Juice from 1/2 fresh lime 

Toppings:

10 corn tortillas (cut in strips)

Shredded Mexican-Style cheese
Sour cream (Optional)
Green onion (Optional)
Cilantro (Optional)

Combine all the ingredients together (except the cheese-add that toward the end so it doesn’t scorch) and cook on low for several hours until the chicken is cooked and tender. Top soup with fixings. If you like, you can toast the tortilla strips in the oven. To make strips, consider using a pizza cutter.

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Recipe: Creamy Chicken and Cheese Enchiladas

Posted by on March 13, 2009 Leave a Comment

Sweet potato and black bean enchiladasThis is a great recipe for using up leftover chicken or turkey. We usually make this with leftovers, but it also freezes well if you want to make up an extra pan or two.

 

Creamy Chicken and Cheese Enchiladas Recipe

1 – 10 3/4 oz can cream of chicken soup
1 – 8 oz container sour cream
1 cup salsa
2 tsp chili powder
2 cups cooked chicken, cut up in small pieces
1 cup Monterey Jack Cheese, shredded (4 oz)
12 flour tortillas (6 inch)

Mix soup, sour cream, salsa, and chili powder. Mix 1 cup soup mixture, cooked chicken and cheese. Along one side of each tortilla, spread about 1/4 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in baking dish. Spread remaining soup mixture over enchiladas. Cover and bake at 350 degrees for 35 minutes or until hot. Top with tomato, onion, and shredded lettuce, etc. to serve. Serve with Spanish rice, refried beans and tortilla chips to complete your meal. Serves 6

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