Mini Spinach Dip Bread Bowls

Its that time of year again-- NFL season. Although hubby likes the typical little smokies in a blanket or wrapped in bacon and brown sugar, I thought I would take advantage of this snack-filled time and try other finger foods.

These bread bowls are a little too froo-froo for football, but they're super cute and very tasty, and my favorite-- VERY easy! The recipe says it makes 10, but I would go ahead and make 12 and fill a whole muffin pan.


Ingredients

• 13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
• 2 Tablespoons extra virgin olive oil
• 2 Cups baby spinach, coarsely chopped
• 1 clove fresh garlic, minced
• 3 oz softened cream cheese
• 1/2 Cup light sour cream
• 2 Tablespoons fresh shredded parmesan cheese
• 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper
• 1/8 teaspoon McCormick Gourmet Garlic Salt
• 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 Cup shredded mozzarella cheese

Directions

1.  Preheat oven to 350 degrees F.  Spray 10 muffin cups with non stick cooking spray.  Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.  Press each slice into about a 3 inch round, I did this by pressing in between my hands.  Press into the bottom and up sides of the muffin cup.  Set aside.

2.  Heat oil in medium skillet over medium heat.  Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.

3.  Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl.  Mix until well combined.  With a medium cookie scoop, scoop dip into each of the centers of bread bowls.  Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

Pumpkin Snickerdoodles

Oh wonderful Pinterest. How I love thee! I've been doing a lot of pinning of things that just look delicious, and I figured it was time to start trying some of these recipes. This recipe definitely did not disappoint. I think it needs a little more of a pumpkin punch, but I don't know how to tweak the recipe without ruining its perfect, soft consistency. I baked a batch about 40 mins after chilling and the next batch after chilling overnight, and both turned out delicious!


For the cookies:
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the coating:
1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.

In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Strawberry Rhubarb Pie

My neighbor gave me some fresh rhubarb and I decided to make something with it. I never had rhubarb in my life so I decided on something I've heard of before - strawberry rhubarb pie. I had no experience with rhubarb, so I ended up looking up how big I should chop it even. It was fun. I decided I was too lazy to make my own pie crust so I bought the frozen pre-made dough at Trader Joe's. It's awesome - pretty close to homemade and the ingredients list was a lot more natural that they stuff they sell at Ralph's. Mike was a fan. We whipped up some fresh whipped cream and indulged!

Ingredients

•     1 cup white sugar
•     1/2 cup all-purpose flour
•     1 pound fresh rhubarb, chopped
•     2 pints fresh strawberries
•     1 recipe pastry for a 9 inch double crust pie
•     2 tablespoons butter
•     1 egg yolk
•     2 tablespoons white sugar

Directions

1.     Preheat oven to 400 degrees F (200 degrees C).
2.     In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
3.     Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
4.     Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
5.     Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Pie Tips

• Definitely let the mixture from step 2 above stand for at least 30 minutes. You will see the fruit absorb all that flour and sugar.
• Try brushing the bottle of the pie crust w/ egg before putting the fruit mixture in. This will help it from getting too soggy.
• After the pie is done, turn off the oven and leave it in there for 20 minutes to avoid a runny pie. This will help it dry out and gel up...if that makes sense.
• Take out the pie and cool on a rack completely before cutting into it.

Crispy Baked Flautas

I'm always a little skeptical when a recipe is a healthy version of something I shamefully enjoy. I took a chance on it, and what do you know? It actually tastes good! Eric confirmed it (and he hates anything labeled "low fat"... each flauta is a little over 150 calories!).

I made the chicken and the spinach filling ahead of time and I just roll and bake when I'm ready to eat! I tweaked the original ingredients a little, but the great thing about this is that you really can fill the flautas with anything you want! 

Ingredients

-1 pound boneless, skinless Chicken breasts

-1 can chicken stock

-2 cups Water

-1 teaspoon Paprika

-1 teaspoon Kosher Salt

-1 teaspoon Garlic Powder

-1 teaspoon ground Cumin

-1 teaspoon Chili Powder

-2 tablespoon chopped jalepenos (I used the pickled kind)

-3 cups Baby Spinach, chopped

-5 burrito-size Flour Tortillas (9 inches)

-6 ounces Queso Quesadilla or other melting cheese, shredded

-1 tablespoon Olive Oil, or cooking spray

Directions

-Preheat the oven to 450*F.

-Put the chicken in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.

-Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.

-Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.

-Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy (I baked for 7 mins on each side and it was plenty crispy). 

Serve with salsa, sour cream, and/or guacamole. Enjoy!!

Tres Leches Cake

Ingredients
1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
⅓ cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ cups Heavy Cream

FOR THE ICING:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar

Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Source w/ step-by-step pictures at The Pioneer Woman

Enchilada Casserole

Enchilada Casserole

I got this recipe from my brother and modified it to suit my taste.  It is a hefty dinner item and recipe makes enough for about 12-15 servings.

Ingredients

• 1 28 oz can of hot enchilada sauce
• 1 6 oz can tomato paste
• 1 jalapeno with seeds and veins removed; finely diced
• 1 tbsp + 1 cup (for garnish) chopped cilantro
• 1 lb ground turkey
• 1 package of white corn tortillas
• 1 15.5 oz can of black beans rinsed and drained
• 1 15.25 oz can of corn drained
• 1 large brown onion diced
• 1 medium green bell pepper diced
•  1 large bag of shredded Kraft Mexican cheese
• 1 tbsp chili powder
• 1 tbsp  garlic powder
• 1/2 tbsp onion powder
• 1 tsp kosher salt 
• 1 tsp black pepper
• Cotija cheese for garnish

Directions

• Preheat oven at 325 degrees.
• Mix chili powder, garlic powder, onion powder, salt, and pepper into ground turkey and until mixed.
• Saute onion, bell pepper, and jalapeno until soft.  Set aside.
• Brown ground turkey until just cooked and remove from heat.  Mix turkey with sauteed onion and bell pepper with 1 tbsp cilantro.
• Mix tomato pasted and enchilada sauce and heat over medium heat until thoroughly mixed and just before mixture boils.
• In a dutch oven, add a ladle the enchilada mixture to the bottom.  Add a layer of corn tortillas, black beans, corn, turkey mixture, cheese, and enchilada mixture.  Repeat for about 5-7 layers.  
• Top final layer with corn tortillas ad cover with the remaining enchilada mixture covering all tortillas.  Top with a final of cheese.
• Put lid on dutch oven and put into oven.
• Bake for 1 hour and lower the temperature to 300 and bake for another hour.
• Remove from oven and let rest for 10 minutes.
• Cut into individual servings and top with cilantro and sprinkle with Cotija cheese.

Horchata

Had Mexican one night and we had to have some Horchata to wash everything down.  I adapted this reciped from Lola's Horchata recipe (http://allrecipes.com/recipe/lolas-horchata/), but made a few modifications to suit my taste.  The Horchata turned out delicious; not too sweet with the taste of cinnamon.

Ingredients

1 cup uncooked white short grain rice
5 cups water
1/2 cup milk (I used lowfat 1% milk, but your can use whole milk for a richer taste)
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
1/2 cup white sugar

Directions

• Pour the rice, cinnamon, and water into a blender; blend until the rice breaks up, about 1 minute. Let mixture stand at room temperature for a minimum of 3 hours.  (I left mine at room temperature for 2 hours and then in the refrigerator overnight).
• Strain the rice water into a pitcher and discard the rice. (I strained mine first using a wire strainer to remove the rice, and then again with a cheese clothe in the strainer to remove the remaining sediment)
• Stir the milk, vanilla, and sugar into the rice water until sugar is dissolved.
• Chill and stir before serving over ice.