Chicken Enchilada Casserole

 Chicken Enchilada Casserole

1 c. sour cream

28 oz. green enchilada sauce

8 oz. green chilies, diced

3 c. cooked chicken, shredded

2 c. Monterey Jack cheese, shredded

18 CORN tortillas

1 c. chicken broth

Mix sour cream,green sauce with chilies.  Smooth 1 spoonful of the sauce around the bottom of the pan.  

Simmer the chicken broth in a skillet and before placing each tortilla in the 9x13 pan.  Use tongs and pass the tortilla through the broth for a few seconds.  

Layer 6 tortillas over the first layer of sauce.  

Layering order:

tortillas

1/2 chicken

1/3 cheese

1/3 sauce

Repeat

Finish with final layer of tortillas, sauce and cheese.  

Bake 350 for 30-35 minutes uncovered until bubbly.  

Applesauce Muffins

 I needed to use some applesauce that I canned.  I adjusted a banana bread recipe that I like...this is the result.

Applesauce Muffins

1/4 c. oil

2 eggs

2 t. vanilla

1/2  c. sugar (or stevia)

1/4 c. brown sugar 

2 c. applesauce

2 c. flour

2 t. cinnamon

1/2 t. nutmeg

1/2 t. cloves

1/2 t. salt

1 1/2 t. baking powder

1/2 t. baking soda

Combine in mixing bowl:  oil, eggs, vanilla, sugars and applesauce; beat well.

Sift together the remaining ingredients and add to the wet mixture.  Mix until just combined; it's ok to be lumpy.  Scoop into cupcake pan, lined with cupcake liners.  Makes 12 muffins.  

Bake at 375 for 20 to 25 minutes.  

Parker only likes these if they are sprinkled with mini chocolate chips before baking.  A great addition!!   

These freeze well.  I often double the recipe.  It can be made into a loaf, pour into a sprayed loaf pan, baking 30-40 minutes.  

Homemade Ice Cream

I bought a 2 qt. ice cream maker for my Kitchen Aid Mixer with my birthday money from Granny!!  While I was waiting for it to arrive I did a little research and adjusted my favorite recipe so it would fit in the 2 qt. bowl without overflowing.  

Homemade Ice Cream Base Recipe 

1 c. milk

​3/4 c. sugar

Pinch of salt

2 c. heavy cream

​1 T. pure vanilla extract

​Alternative Liquid Bases

​Lighter Version (Half-and-Half): Replace the 2 cups of heavy cream and 1 cup of milk with 3 cups of Half-and-Half. This results in a lighter, less "buttery" mouthfeel.

​Dairy-Free (Coconut Milk): Replace all dairy with 2 cans (approx. 27 oz) of full-fat coconut milk. Ensure you whisk it well to incorporate the coconut cream.

​Extra Creamy: Use 2 ½ cups heavy cream and ½ cup whole milk for a very rich, premium texture.

​Instructions

​Mix: Whisk the milk (or alternative base), sugar, and salt until the sugar is fully dissolved. Stir in the cream and vanilla.

​Chill: Refrigerate the mixture for at least 2 hours (or overnight). A cold base churns faster and creates smaller ice crystals for a smoother result. Freeze the churning bowl so it is cold too.  

​Churn: Pour into your 2-quart freezer. Churn for 20–25 minutes until it reaches a soft-serve consistency.

​Add-ins: During the final 5 minutes of churning, fold in 1 cup of crushed cookies, chocolate chips, or fruit preserves.

Storage & Freezer Burn Prevention

​Surface Seal: Press plastic wrap directly onto the ice cream's surface before putting the lid on. This prevents a "skin" from forming and blocks ice crystals.

​Deep Freeze: Store the container in the back of the freezer (never the door) where the temperature is coldest and most consistent.

​Container Choice: Use a shallow, insulated container. This helps the ice cream freeze faster and stay creamy rather than becoming a hard block. 

Hint: add 1 T. corn syrup to base for a softer ice cream consistency.

My most recent batch:

1 qt. cream

1 c. sugar

1 1/2 T. vanilla 

1/4 t. salt

Chilled overnight and bowl in the freezer overnight.  Churned 25-30 minutes to freeze. 

The last few minutes I added 1/2 c. caramel syrup and 1/2 c. crushed pretzels.  Filled the 2 qt. bowl nicely.