Sheet Pan Quesadilla

Sheet Pan Quesadilla

3 c. shredded rotisserie chicken 

3 c. shredded cheese  (Monterey jack) 

14 burrito flour tortillas

1 stick melted butter

1 can black beans, drained & rinsed

1 can corn 

1 can rotel tomatoes and chilies

1 c. chopped green onion

1/2 c. diced red onion

1 c. sour cream

2 T. taco seasoning

Toppings:  sour cream, avocados, salsa, limes, cheese and cilantro

In a large mixing bowl, mix together the chicken, cheese, beans, corn, rotel, green onion, red onion, sour cream and taco seasoning. Set aside.

Brush sheet cake pan with melted butter, layer 10 tortillas on pan overlapping the sides with 2 in the center.  Spread the filling mixture covering the tortillas.  Top with 2 tortillas in the center and fold in the overlapping tortillas.  Brush with melted butter.  Put another sheet pan on top and place in oven at 450 for 30-35 minutes.  

Cut with a pizza cutter.  Serve with desired toppings. 

Little Smokies

Little Smokies

32 oz. little smokies

1 c.  BBQ sauce

2 T. brown sugar

1 T. mustard

1 t. garlic powder

Place little smokies in a crock pot.  Mix sauce ingredients together.  Pour over little smokies and stir. 

Cook on high for 1 to 2 hours or low for 2 to 3 hours.  

Speedy Donuts....little batch & big batch....all the toppings

My all time favorite doughnut recipe......came from Margaret Vickery years ago.  

Speedy Donuts   (Makes 2 to 3 dozen)                                                        

½ c. warm water, but not too warm

2 T. yeast + a pinch of sugar

1 c. scalded milk

½ c. shortening

2 eggs

¼ c. sugar

2 t. salt

4 ½  to 5 ½ heaping c. flour (I prefer BREAD flour) 

Oil for frying

 In a 1 cup measure place warm water, yeast & sugar.  Stir & set aside to allow the yeast to work.

Scald the milk in a small saucepan over medium heat until the milk starts to bubble around the outer edge of the pan & a skin starts to from (do not boil).  Remove from heat and add the shortening and stir until melted.  Set aside.

Place in Mixing bowl:  eggs, sugar, salt & 4 ½ c. flour.  Pour yeast mixture over & mix slightly.  Then add the scalded milk mixture.  Beat well until dough is smooth & elastic.  Add more flour ONLY if very sticky. 

Let dough rise about 30 minutes.  Spray counter & roll out dough about ½ to ¾ inch thick and cut with doughnut cutter and place on cookie sheet.  Allow to rise again (can place in warm oven to speed this up = heat to 170 degrees and turn oven OFF).

Preheat oil in electric frying pan to 375.  Fry doughnuts until golden brown on each side.  Place on paper towels on cooling rack to cool.  Glaze while warm but not hot. 

Glaze (enough for 2 batches) X 2

2 lbs. powdered sugar

¾ c. water

1 T. vanilla

¼ t. salt

Stir together.  Add more water or powdered sugar as needed for desired consistency.  Brush glaze on with a pastry brush on both sides.  This is the messy part!!  Place on cooling rack with waxed paper underneath it until glaze is set.  Serve! 

Note:  Donuts are best the day they are made!!  However, leftovers can be reheated in the microwave for about 8 to 10 seconds. 

Speedy Donuts x 4......in the BIG mixer

Place in 8 c. measure:

2 c. warm water

1/2 c. yeast

1 T. sugar

Stir & let sit.

In another 8 c. measure:

4 c. milk, scalded in the microwave (on high  stirring 2 or 3 times until milk reaches 185 to 195 degrees)

I did 3:33 x 2 + 1 minute

After milk is scalded stir in:

2 c. Crisco Shortening

Stir until melted & set aside.

Place in mixer bowl:

10 eggs

1 c. sugar

2 T. + 2 t. salt

16 to 18 c. bread flour (start with 16 c. and add more as needed)  

Pour in the yeast mixture and mix slightly, using the DOUGH HOOK.

Add the scalded milk mixture and beat well, until dough is smooth & elastic.  Add more flour only if needed.

Let rise about 30 minutes.

Roll dough out to 1/2" thickness.  Cut into doughnut shape & place on a sprayed cookie sheet.  Allow to rise again.  A warm oven can be used to speed up this process.

Fry in 375 degree oil on both sides.  Drain on paper towel lined cookie sheet.  Glaze while slightly warm.

GLAZE  (enough for a X 4 batch of dough)

3 lb. powdered sugar

1 c. water

2 T. vanilla

1/2 t. salt

Stir well.  Add more powdered sugar OR water until desire consistency is achieved.

Maple Glaze   or X 4

1/4 cup butter   1 c.

1/2 cup brown sugar   2 c.

3 TBSP milk      ¾ c.

1 TBSP corn syrup    ¼ c.

2 tsp maple extract  2 ½ T.

2 cups powdered sugar   8 c. 

In a small or large saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.

Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions.

Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.

Chocolate frosting   or X 3

1/3 c. butter   1 c. 

4 oz. milk chocolate or semi-sweet chocolate chips    12 oz. 

2 c. powdered sugar    6 c.

1 1/2 t. vanilla   1 ½ T. 

4-6 T. hot water    1 c. (more as needed)  

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.

Stir in powdered sugar and vanilla until smooth.

Stir in water 1 tablespoon at a time, until desired consistency.

for mutual donut bar.....I made a X2 batch of glaze  and a X4 batch of Maple & X3 batch of Chocolate....a variety of sprinkles......had plenty of everything.

Strawberry Cream Filled Cupcakes

I changed up my filling recipe and hope these will be perfect for our 40th year class reunion.....we will see???

Strawberry Cream filled Cupcakes
1 white or yellow cake mix (I prefer, Betty Crocker)
2/3 cup water
1/2 cup sour cream
1/3 cup vegetable oil
3 eggs
1/2 c. strawberry jam
4 oz cream cheese
1 egg
In large bowl, mix together:  cake mix, water, sour cream, oil and eggs. Fill 24, paper lined and sprayed, muffin cups 1/4 full. 

Beat together:  jam, cream cheese & egg.  Using small cookie scoop place a scoop in center of  cupcake batter in each muffin cup.  Then finish filling with the cake batter until each is 2/3 full. 

Bake at 350 for 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center. Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.

Spread cream cheese frosting over cupcakes.  Store covered in refrigerator.

Skinny Deviled Eggs

Skinny Deviled Eggs

8 large eggs, hard boiled with shells removed
4 tablespoons Greek yogurt, plain, low-fat
1 T. apple cider vinegar, optional freshly squeezed lemon juice
2 teaspoon honey (optional)
1T. yellow or Dijon mustard
1/2 t. chili powder
1/4 t. black pepper
Dash of cayenne pepper
Kosher or sea salt or garlic salt to taste
paprika for garnish

Slice hardboiled eggs in half lengthwise. Remove yolks, add to a small mixing bowl and mash with a fork. Set aside the egg white shells to fill later.  Combine in a separate bowl the remaining ingredients, except paprika. Add yogurt mixture to yolks and stir to combine. Spoon mixture into the egg white shells. Sprinkle with paprika and refrigerate until ready to eat.

Optional add ins: 1 tablespoon diced green onions, chopped dill pickles, sweet relish or whatever you like.

1 whole egg = 100 calories!! How great is that?!!

Chocolate Chip Dip

Chocolate Chip Dip

8 oz. cream cheese, softened
1/2 c. butter, softened
3/4 c. confectioners' sugar
2 T. brown sugar
1 t. vanilla extract
1 c. (6 oz.) miniature semisweet chocolate chips
Graham cracker sticks
In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks or vanilla wafers.

Chocolate Fondue....healthy version..

Laureen Raff was telling me about her fondue recipe.   I have adapted it to use honey instead of maple syrup like she uses.

Chocolate Fondue....the healthy way!!
1 c. coconut oil, melted
1/3 c. raw honey, melted
1 t. vanilla extract
dash of salt
2 to 4 T. Cocoa (to taste)
Place coconut oil in glass bowl and melt in warm water bath or warm setting on oven.  Do the same for the honey.  Then combine all the ingredients together in blender or bowl & mix well.  Pour into crockpot set on warm or low.  Great for dipping all kinds of things....strawberries, bananas, apples, pineapple, pretzels, cake, marshmallows, & more

Can also dip strawberries and freeze for 20 minutes to harden.  or  pour into molds and made into chocolate bars.

Turtle Cheesecake Ball

TURTLE CHEESECAKE BALL
8 oz. softened cream cheese 
1/4 c. butter (room temperature) 
1/2 t. vanilla extract
1-1/2 T. brown sugar
1/3 c. powdered sugar
1/2 c. chopped pecans
1/2 c. mini semisweet choc chips
1/2 pk dry vanilla pudding mix
1/2 c. caramel topping plus little more for drizzling
.
Cream together, softened cream cheese & butter. .Add caramel topping and beat well.  Cream in brown sugar & powdered sugar.  Add vanilla & dry pudding mix. Fold in choc chips & pecans. Pat into a ball and refrigerate for one hour.  Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

Oven Basted Shrimp

Attention shrimp lovers!! Try this quick way to make fabulous shrimp. 
Oven Basted Shrimp
Melt a stick of butter in a cookie sheet pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. 
Best Shrimp you will EVER taste:)