Congo Bars

A mix between a cookie and a brownie???!! 

SOUNDS DELICIOUS!!!

{recipe & pic from} Bakerella

Congo Bars

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar (Oh my and thank you!)
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)

By mixer:
Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.

By hand:
Sift flour, baking powder and salt in a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.
Enjoy! Enjoy! Enjoy!

Fluffernutter Cookies

OH MY...These look so YUMMY...can't wait to try them!

 {recipe & pic from} Picky Palate

Fluffernutter Cookies
1 Cup creamy peanut butter
1 large egg
1 cup marshmallow cream
1. Preheat oven to 350 degrees F. In a large bowl mix the peanut butter and egg until well combined. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack. Definitely grab some milk with these bad boys and Enjoy!!
about 18 cookies

Onion Roasted Potatoes

Onion Roasted Potatoes {recipe from} Andrea Barlow


Cut 4 or 5 large potatoes into a 9x13" pan
Add 1/4 cup vegetable or olive oil
1 packet onion soup mix
Mix together and cook on 425 for 35 minutes.
Stir throughout to avoid potatoes sticking to the bottom of the pan.

Enjoy!!

XXL M&M Cookies

{recipe & pic from} picky palate

XXL M&M Chocolate Chip Cookies

2 sticks softened butter
3/4 Cup sugar
1 Cup packed light brown sugar
2 extra large eggs
2 Tablespoons pure vanilla
3 3/4 Cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 oz bag chocolate chips
1 bag M&M’s (you’ll have some left over)

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter and sugars until well beaten. Beat in eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl; mix. Slowly add to wet ingredients along with the chocolate chips. Do not mix in M&M’s!!
2. Scoop 1/4 Cup of dough and press into a muffin top pan (or just press onto a parchment or silpat lined cookie sheet). Now, press your M&M’s onto pressed cookies. This way they won’t break apart!! Bake for 12-15 minutes, until edges just start to turn golden brown. Let cool for 10 minutes on muffin top pan or cookie sheet before transferring to a cooling rack. Grab a tall glass of milk and EAT until your hearts content
About 18 XXL cookies!

Bajio Chicken Chile Salad

Bajio Chicken Chile Salad {recipe from} your homebased mom

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Simple Perfect Enchiladas

SP Enchiladas {Recipe from} Your Homebased Mom
Ingredients

FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro

FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt

FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil

TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Enchilada Casserole

Enchilada Casserole {Recipe From} Your Homebased Mom

2 lbs ground beef
1 large onion, chopped
1 clove garlic, chopped
1 tsp. chili powder
2 medium cans of enchilada sauce
1 large can stewed tomatoes (I used the petit diced tomatoes)
2 small cans sliced olives
2 dozen corn tortillas
1 lbs. grated cheddar cheese

Fry meat, onion and garlic. Drain off fat. Season with salt and pepper. Add everything but the olives, cheese and tortillas. Cook for 20 minutes and add olives. Put in a 9 x 3 baking dish in layers. First layer half the tortillas, cover with sauce, layer of cheese. Repeat ending with cheese on top.
Bake at 350 for 30-35 minutes.