Wednesday, December 3, 2014

Lemon Crinkle Cookies

Lemon Crinkle Cookies

1 lemon cake mix
2 eggs
1/3 cup vegetable oil
1 Tbsp. lemon juice
Zest from 1 lemon
1/2 cup powdered sugar

1. Preheat oven to 375*
2. Combine the cake mix, eggs, oil, and lemon extract
3. Refridgerate dough at least 15 minutes
4. Roll teaspoonfuls of dough into balls, then drop into a bowl of powdered sugar, roll around until heavily coated. The more powdered sugar the more crinkled it will look
5. Bake for 6-9 minutes. The cookies are done once the bottom edges are light brown, the centers will be chewy

Improving a boxed cake mix

How to make a cake mix taste from scratch:

1. Replace the oil with melted butter. Or use apple sauce, yogurt, or fat-free sour cream instead of oil to make your cake low fat
2. Add an extra egg, add one from what the box calls for
3. Replace the water for milk or buttermilk

Chicken Zucchini Casserole

Chicken Zucchini Casserole
Six Sister's Stuff

6 oz pkg boxed stuffing mix (or two boxes if you want it yummier)
1/2 cup melted butter (1/box)
4 cups zucchini, diced (can add yellow squash)
2 cups cooked chicken, cubed
10.75 oz Cream of Chicken soup
1/2 onion, chopped
1/2 cup sour cream
(Italian mix)

-Preheat oven to 350*
-In a bowl, combine stuffing and butter. Pull out half of the stuffing for the topping, set aside
-In the bowl with 1/2 the stuffing, add the zucchini/squash, chicken, soup, onion, sour cream, and flavorings
-Add mixture to a greased 9x13 pan, spread out evenly, sprinkle reserved stuffing mix on top
-Bake uncovered for 40-50 minute, or until golden brown

Tuesday, December 2, 2014

White Chicken Enchiladas

White Chicken Enchiladas

10 small white tortillas
3 Tbsp flour
2 cups chicken brother
1 cup sour cream
2 1/2 cups cooked, shredded chicken (can add taco seasoning)
3 cups Monterey Jack shredded cheese
3 Tbsp butter
4 oz can diced green chilies (I only used 1/2, or less, of the can)

1. Preheat oven to 350*
2. Combine shredded chicken with 1 cup cheese
3. Fill tortillas with the chicken mixture, roll, and place in a greased 9x13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute. Add broth and whisk together until think and bubbly
6. Take off heat, allow it to cool a little, then add sour cream and chilies
7. Pour mixture over enchiladas and add remaining cheese
8. Bake for 20-25 minutes, then broil for a few minutes to brown the cheese