Baked Chimichangas

 

 

2 1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced fat cheddar cheese
1 cup reduced sodium chicken broth
2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat free half and half
1 can (4 ounces) chopped green chilies

In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.

Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.
Place seam side down in a 13-by-9-inch baking dish coated with cooking spray. Bake, uncovered, at 425 degrees for 15 minutes or until lightly browned.

Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through. To serve, cut chimichangas in half; top with sauce.

Yield: 6 servings

Apple-of-Your-Eye Cheesecake

 

 

1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
2 tablespoons finely chopped pecans

FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla extract

TOPPING:
21/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons caramel ice cream topping, divided
Sweetened whipped cream
2 tablespoons chopped pecans

Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan. Bake at 350 degrees for 10 minutes; cool. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350 degrees for 55–60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight. Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator.

Homemade Marshmallow Recipe

 

Old Fashioned Recipe

Homemade Marshmallow Recipe

Sometimes it's a lot of fun to make something that's now mostly purchased in stores. Homemade marshmallows not only taste delicious, but you can make them in any flavor you choose. You can even add nuts or dried fruit to make them even more chewy and delicious. Try an old-time treat from great-grandma's day.

This old-fashioned marshmallow recipe is taken from "The Canadian Farm Cookbook," circa 1912.

Homemade Marshmallows

2 rounded tablespoons gelatine
2 cups granulated sugar
Pinch of salt
Flavoring to taste
Powdered sugar as required

Soak the gelatine in 8 tablespoons cold water. Heat the sugar with 1/2 cup water until dissolved. Add gelatine to syrup and just bring it to a boil, take off the stove and let stand in a bowl until partially cool. Add salt and flavoring, beat with a whip until soft, then with a large spoon until only soft enough to settle into a sheet.

Dust pans thickly with finely powdered sugar, pour in the candy mixture about 1/2 inch deep, and set to cool until it will not come off the finger. Turn out on powdered paper, cut in cubes and roll in powdered sugar.

Nuts, chocolate, or candied fruit may be beaten in, or the marshmallows may be rolled in grated coconut before being powdered.

Melt In Your Mouth Chicken

1/2 c parmesan cheese
1 c Greek yogurt, plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper
4 chicken breasts

Combine the first  5 ingredients and spread all over chicken breasts. Bake at 375 for about a half hour. Check for doneness.