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Chipotle Chicken Mini Tostadas

Name: Chipotle Chicken Mini Tostadas
Prep time: 20 min
Cook time: 8 min
Yield: 28 mini cups
Ingredients: 28 phyllo shells; 2 cups cooked rotisserie chicken (shredded); 2 tablespoons chipotle in adobo sauce; 3/4 cup ketchup; 3 tablespoons brown sugar; 2 tablespoons soy sauce; 2 tablespoons apple cider vinegar; 1/2 teaspoon chili powder; 1 medium avocado; 1/4 cup Greek yogurt, plain; 1 tablespoon fresh lime juice; 2 tablespoon fresh chopped clilantro; salt (to taste); lime zest and fresh cilantro for garnish (optional)

Lori

April 5

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CourseAppetizer

Servings	Prep Time
28 mini cups	20 minutes

Cook Time

8-10 minutes

Servings	Prep Time
28 mini cups	20 minutes

Cook Time

8-10 minutes

Chipotle Chicken Mini Tostadas

CourseAppetizer

Servings	Prep Time
28 mini cups	20 minutes

Cook Time

8-10 minutes

Servings	Prep Time
28 mini cups	20 minutes

Cook Time

8-10 minutes

Ingredients

28 phyllo shells
2 cups cooked rotisserie chicken shredded
2 tablespoons chipotle in adobo sauce
3/4 cup ketchup
3 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1/2 teaspoon chili powder
1 medium avocado
1/4 cup Greek yogurt, plain
1 tablespoon fresh lime juice
2 tablespoon fresh chopped clilantro
salt to taste
lime zest and fresh cilantro for garnish optional

Servings: mini cups

Instructions

Crisp the phyllo shells in the oven according to the package directions and set aside until ready to serve.
In a sauce pan add the chicken, chipotles, ketchup, brown sugar, soy sauce, vinegar and chili powder and simmer over medium-low heat for about 8-10 minutes or until heated through and sauce is syrupy.
In another bowl, mash the avocado, yogurt and lime juice together. Then add the chopped cilantro and salt to taste. (can use purchased guacamole if desired)
Fill each phyllo shell with a dollop of avocado mixture and top with chicken. Garnish with a cilantro leaf and lime zest if desired.

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Uncategorized

Sriracha Bacon

Lori

February 8

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Sriracha Bacon

CourseAppetizer

Servings	Prep Time
48 appetizer bites	15 minutes

Cook Time

15-20 minutes

Servings	Prep Time
48 appetizer bites	15 minutes

Cook Time

15-20 minutes

Sriracha Bacon

CourseAppetizer

Servings	Prep Time
48 appetizer bites	15 minutes

Cook Time

15-20 minutes

Servings	Prep Time
48 appetizer bites	15 minutes

Cook Time

15-20 minutes

Ingredients

12 slices thick cut bacon cut into quarters
1/8 cup sriracha sauce
1/4 cup brown sugar

Servings: appetizer bites

Instructions

Lay bacon pieces on a sprayed and foil lined baking sheet. Mix the sriracha sauce and brown sugar together and spread a thin layer on both sides of the bacon. Bake at 375 degrees for 15-20 minutes or until cooked but not too crispy. Can serve warm or cold.

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Uncategorized

Southern Peach Cobbler

Lori

July 20

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Southern Peach Cobbler

CourseDessert

Servings	Prep Time
6 Servings	15 Minutes

Cook Time

35 Minutes

Servings	Prep Time
6 Servings	15 Minutes

Cook Time

35 Minutes

Southern Peach Cobbler

CourseDessert

Servings	Prep Time
6 Servings	15 Minutes

Cook Time

35 Minutes

Servings	Prep Time
6 Servings	15 Minutes

Cook Time

35 Minutes

Ingredients

4 Cups canned peaches, drained can use fresh if desired, plus 1 teaspoon fresh lemon juice
1/4 Cup white sugar
1/4 Cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons cornstarch

Cobbler Topping

1 Cup flour
1/4 Cup white sugar
1/4 Cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons unsalted butter, chilled cut into small pieces
1/4 Cup boiling water

Sugar Topping

3 Tablespoons white sugar
1 teaspoon cinnamon

Servings: Servings

Instructions

Preheat the oven to 425 degrees. Drain the canned peaches and add to a medium bowl. (if using fresh peaches, peel and thinly slice the peaches, approximately 6-8 peaches, and add 1 teaspoon fresh lemon juice). Add the remaining first group ingredients and toss to evenly coat the fruit. Place in a 2 quart baking dish and bake for 5 minutes (10 minutes if using fresh fruit)
In a large bowl combine flour, white & brown sugars, baking powder, and salt. Blend in butter with a pastry blender or fork until mixture resembles a course meal. Stir in water until just combined into a batter.
Remove peaches from the oven and drop spoonfuls of the batter over the top.
Mix the white sugar and cinnamon together and sprinkle over entire cobbler. Bake until topping is golden and edges are bubbly, about 30 minutes. Cool or serve slightly warm. Delicious with vanilla ice cream.

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Uncategorized

Strawberry Muffins

Lori

July 14

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Strawberry Muffins

CourseBreakfast/Brunch

Servings	Prep Time
12 muffins	15-20 Minutes

Cook Time

30 Minutes

Servings	Prep Time
12 muffins	15-20 Minutes

Cook Time

30 Minutes

Strawberry Muffins

CourseBreakfast/Brunch

Servings	Prep Time
12 muffins	15-20 Minutes

Cook Time

30 Minutes

Servings	Prep Time
12 muffins	15-20 Minutes

Cook Time

30 Minutes

Ingredients

2 Cups flour plus 2 Tablespoons
2 teaspoons baking powder
3/4 teaspoon salt
1/2 Cup butter, softened
1 Cup sugar
2 eggs
1 teaspoon vanilla
1/4-1/2 teaspoon almond extract to taste
1/2 Cup milk
2 1/2 Cups diced strawberries reserving approximately 1/2-2/3 cup
2-3 Tablespoons brown sugar

Servings: muffins

Instructions

Preheat the oven to 375 degrees and line a 12 cup muffin tin with liners. Spray liners and pan with non-stick cooking spray to prevent excess batter at the top of muffin from sticking.
Whisk together the flour, baking powder and salt. Set aside.
Beat the butter and sugar until well combined, approximately 2 minutes. Add the eggs one at a time beating well after each and scraping sides of the bowl. Beat in vanilla and almond extracts.
Add the flour mix in small batches, alternating with the milk and ending with the dry ingredients.
Toss the diced strawberries with 2 T extra flour to keep them from dropping to the bottom of the batter. Set aside 1/2-2/3 cups of the berries. Gently stir in the remaining berries into the batter until they're just incorporated.
Scoop batter into the muffin liners evenly, they will be full. Top the batter with remaining berries and sprinkle with brown sugar.
Bake for approximately 30 minutes or until a pick comes out clean. If any batter sticks to the edges, use a knife to loosen it. Let muffins cool in the pan for another 20-30 minutes. Then place them on a rack to completely cool. Serve while tops are crispy.

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Uncategorized

Easy Oat & Almond Granola

Lori

May 26

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Easy Oat & Almond Granola

CourseBreakfast/Brunch
CuisineAmerican

Servings	Prep Time
15 1/2 cup servings	10 minutes

Cook Time

25-30 minutes

Servings	Prep Time
15 1/2 cup servings	10 minutes

Cook Time

25-30 minutes

Easy Oat & Almond Granola

CourseBreakfast/Brunch
CuisineAmerican

Servings	Prep Time
15 1/2 cup servings	10 minutes

Cook Time

25-30 minutes

Servings	Prep Time
15 1/2 cup servings	10 minutes

Cook Time

25-30 minutes

Ingredients

1/2 2lb container (appx 7-8 cups) old fashioned oats
1-2 Cups toasted, sliced almonds
1 Cup wheat germ optional
1/3 Cup maple syrup
1/3 Cup canola oil
1/3 Cup brown sugar

Servings: 1/2 cup servings

Instructions

Pre-heat oven to 350 degrees. Add the dry ingredients to a greased 9 x 13 baking dish. Combine the syrup, oil, and brown sugar in a small sauce pan. Over medium heat, stir together and bring just to a boil. Remove from heat and pour over the dry ingredients. Toss the oats and almonds until all coated. Bake for 15 minutes then stir and continue baking another 15-20 minutes or until oats and almonds are lightly browned. Cool completely and store in an airtight container.

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Uncategorized

Hoot Owl Cookies

Lori

October 2

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Hoot Owl Cookies

Servings	Prep Time
24-28 cookies	30 minutes

Cook Time	Passive Time
8-12 minutes	2 hours

Servings	Prep Time
24-28 cookies	30 minutes

Cook Time	Passive Time
8-12 minutes	2 hours

Hoot Owl Cookies

Servings	Prep Time
24-28 cookies	30 minutes

Cook Time	Passive Time
8-12 minutes	2 hours

Servings	Prep Time
24-28 cookies	30 minutes

Cook Time	Passive Time
8-12 minutes	2 hours

Ingredients

3/4 Cup butter
1 Cup brown sugar
1 egg
1 teaspoon vanilla
2 1/2 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 squares unsweetened chocolate melted
1 teaspoon baking soda
chocolate chips for decorating
whole cashews for decorating

Servings: cookies

Instructions

Cream together the butter, brown sugar, egg, and vanilla. Add the flour, baking powder, and salt. Mix well.
In a microwave safe bowl melt the chocolate and let cool slightly. Mix in the baking soda.
Remove 2/3 of the cookie dough to a floured surface. Blend the chocolate and soda mixture into the remaining 1/3 of the dough.
Roll out 1/2 of the light dough into a 16" x 4" strip. Shape 1/2 of the chocolate dough into a 16" long snake and place in the center of the light dough. Mold the light dough around the chocolate and wrap in foil. Repeat with the remaining dough and chill for 2 hours or up to 5 days.
Cut the dough into slices approximately 1/4" thick. Put two slices together (dampen the touching edges). Pinch the corners to create "ears". Place two chocolate chips in the center of the dark dough to create eyes and a whole cashew in the center for the beak.
Bake at 350 degrees for 8-12 minutes or until edges are very slightly browned. Check often. Cool completely and store in airtight container.

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Uncategorized

Fresh Southern Peach Cobbler

Lori

September 20

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Fresh Southern Peach Cobbler

CourseDessert
CuisinePies and Cobblers

Servings	Prep Time
8-10	20 minutes

Cook Time

40 minutes

Servings	Prep Time
8-10	20 minutes

Cook Time

40 minutes

Fresh Southern Peach Cobbler

CourseDessert
CuisinePies and Cobblers

Servings	Prep Time
8-10	20 minutes

Cook Time

40 minutes

Servings	Prep Time
8-10	20 minutes

Cook Time

40 minutes

Ingredients

Filling

8 peaches, fresh or canned sliced thin
1/4 Cup sugar
1/4 Cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

Dough Topping

1 Cup flour
1/4 Cup sugar
1/4 Cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter chilled and cut into small pieces
1/4 Cup boiling water

Sugar Topping

3 tablespoons sugar
1 teaspoon cinnamon

Servings:

Instructions

Preheat oven to 425 degrees.
In a large bowl, combine peaches, sugar, brown sugar, cinnamon nutmeg, lemon juice, and cornstarch. Toss to coat and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl mix the topping: add the flour, sugar, brown sugar, baking powder, and salt. Blend in butter with a pastry blender until the mixture resembles coarse meal. Stir in boiling water until just combined.
Remove peaches from the oven and drop spoonfuls of the topping over them. Sprinkle with the 3T sugar and 1t cinnamon making sure to cover the entire pan with the cinnamon sugar mixture. Bake until topping is golden, about 30 minutes

Recipe Notes

Recipe courtesy of Allrecipes.com

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Savor

Chocolate Revel Bars

Lori

June 2

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Chocolate Revel Bars

CourseDessert

Servings

1 9 x 13 pan

Servings

1 9 x 13 pan

Chocolate Revel Bars

CourseDessert

Servings

1 9 x 13 pan

Servings

1 9 x 13 pan

Ingredients

1 cup butter
2 cups brown sugar
2 1/2 cups flour
2 tsp vanilla extract
1 tsp soda
2 1/2 cups quick-cook oats
1 12 oz package semi-sweet chocolate chips
1 can sweetened condensed milk
2 tbsp butter
2 tsp vanilla extract

Servings: 9 x 13 pan

Instructions

Cream the butter and brown sugar in a mixing bowl. Add the flour, eggs, vanilla, soda, quick oats and mix until blended. Spread 2/3 of mixture in the bottom of a 9 x 13 pan. Set aside. In a double boiler melt the chocolate chips, condensed milk, 2T. butter and 2 t. vanilla until smooth. Pour chocolate mix over the base layer in the pan. Dot the top with the remaining 1/3 of the oatmeal mixture. Bake at 350 degrees for 25-30 minutes or until golden.

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