Honey Lime Enchiladas

I can't believe I never posted this... i thought I did but I can't find it so enjoy!

Honey Lime Enchiladas

6 T. honey
5 T. lime juice (2 limes)
1 T. chili powder
1/2 tsp. garlic powder (I use more)

1 pound chicken, cooked and shredded (3 small chicken breasts or some shredded rotisserie chicken)
10 flour tortillas
cheese, shredded
16 oz. green chili enchilada sauce
1/3 C. heavy cream or just milk (the recipe calls for 1 C but that seemed like alot and it was good with alot less)

Mix the first 4 ingredients and toss with the shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2c. enchilada sauce on the bottom of a 9x13 glass baking dish. Fill flour tortillas with chicken and shredded cheese, saving about 1c. of the cheese to sprinkle on top. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes until brown and crispy on top.

Cheesy O'Brian Egg Scramble

1 package (28 ounces) frozen O'Brien has brown potatoes (I'm not a fan of peppers so I just used regular hash brown potatoes.)
1/2 tsp. garlic salt
1/4 tsp. pepper
1 can condensed cheddar cheese soup, undiluted
1 pound sliced bacon, cooked, crumbled & divided
12 eggs, lightly beaten
2 Tbsp. butter
2 cups shredded cheddar cheese

In a skillet, prepare hash browns according to package directions. Sprinkle with garlic salt & pepper. Transfer to a greased 2 1/2 quart baking dish. Top with soup. Set asided 1/2 cup of bacon; sprinkle remaining bacon over soup.
In a bowl, whisk the eggs. In another large skillet, heat butter until hot. Add eggs; cook & stir over medium heat until eggs are nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. Serves 12.

Orange Rolls

I found this one on another blog but I can't remember which one so thanks :) I haven't tried it yet, but this poor blog is getting neglected so I am hoping that my stomach thinks this is as good as it sounds when I read it LOL!

Orange Rolls

1 recipe dinner rolls (below)
1/2 cup softened butter
1 cup sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges

Orange Glaze:
Mix together 1 ½ cups powdered sugar, 3 T. freshly squeezed orange juice and ½ tsp. grated orange rind.

Follow directions below for dinner rolls. Combine butter, sugar, orange juice and orange rind in a small bowl and mix well.
When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9x13 inches, 1/4 inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with dental floss into 1-inch slices.
Place on a greased baking sheet. Let rise away from draft until dough doubles. (about 1 hour.) Bake at 350° for about 16-20 minutes. Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with orange glaze.

** I've seen this recipe before and I know it's good, this is the one she had listed below **
Lion House Dinner Rolls

2 T. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening
2 1/2 tsp. Salt
2/3 cup nonfat dry milk
5-6 cups flour
1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about 1 to 1 1/2 more cups flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Return dough to an oiled bowl and cover with greased plastic wrap; let rise until about triple in size. (about 1 to 2 hours) Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions. To make plain rolls, roll out each portion into a circle and cut into 8 pie-shaped pieces. Roll up crescent-style and place on baking sheet. Bake at 350° for 12 minutes. Makes between 3-4 dozen rolls.

Italian Chicken Pasta

2 chicken breasts thinly sliced
1 cube butter
1 Italian Dressing packet
1/2 c. cream cheese
1/2 c. sour cream
1 can Cream of Chicken soup

Thinly slice your chicken breasts. Fry in a pan with some olive oil and parmesan cheese (optional) and salt and pepper. Add the rest of the ingredients until it comes to a boil. Mix in your favorite pasta and serve with some steamed broccoli and cauliflower.

Whole Wheat Chocolate Chip Cookies

This recipe came from a lady in my ward. They are always a big hit with my friends from that ward. It makes a lot of cookies so I usually half the recipe.

4 sticks of butter
2 cups brown sugar
2 cups white sugar
4 eggs

Beat the above together.

Add:
2 teasppons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla
4 cups whole wheat flour
2 cups semi-sweet chocolate chips
5 cups regular oats

Beat all together. Roll tablespoons of dough into golf ball size. Place on baking sheets. Bake at 400 degrees for 10-15 (For my oven I usually only have to cook them for about 9 minutes) minutes on upper racks.

Yummy Oatmeal

This is good to make extra and have the next day.

3 cups water
2 medium tart apples, chopped
1-1/2 cups old-fashioned oats
Dash salt (I leave out.)
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup chopped almonds (I leave these out also.)
Maple syrup and/or fat-free milk, optional

In a large saucepan over medium heat, bring water to a boil. Add the apples, oats and salt; cook and stir for 5 minutes. remove from the heat; stir in the brown sugar, cinnamon and vanilla. Cover and let stand for 2 minutes. Sprinkle each serving with almonds. Serve with maple syrup and/or milk if desired.

Blackberry Spinach Salad

I love this salad especially the dressing. You could make the dressing and use on any salad.

6 cups fresh baby spinach
1 cup fresh blackberries
1 cup cherry tomatoes, halved
1 green onion, sliced
2 Tbsp. chopped walnuts, toasted (I used almonds)
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2-1/2 tsp. honey
1 garlic clove, minced (I left this out.)
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
2/3 cup crumbled feta cheese

1. In a large salad bowl, combine the spinach, blackberries, tomatoes, onion and walnuts.

2. In a small bowl, whisk the oil, vinegar, honey, garlic, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with cheese. Serve immediately.