OATMEAL BARS

Oatmeal Bars

These are the oatmeal bars Dan made at the cabin last summer. Dan's parents mixed their culinary genius together to create this treasure. Oatmeal bars can be served fresh out of the oven or once cooled.

2 cubes butter
1 c brown sugar
1/2 c honey
dash of baking soda
3 1/2 c oatmeal (old fashioned, not quick)
1 c wheat germ

 - Grease a 9x13 pan using the butter wrappers
 - In a large saucepan, combine butter, brown sugar, honey, and baking soda; bring to a boil
 - Remove from heat and add oatmeal and wheat germ
 - Stir until all moist and combined
 - Dump into pan and pat down with a spoon
 - Bake at 350 for 6-7 minutes, push down edges immediately (the longer it sets, the harder it gets).

Baked Honey Lime Chicken Taquitos

I found this recipe on pinterest this week and made them for dinner last night. It was a hit and really easy to make!!! If you like the cafe rio pork, these kind of taste like that, they are very sweet with a hint of spice in them. Also I think the cilantro lime cream dip would be yummy, however I did not take the extra time to make it. We just dipped ours in sour cream and salsa. 

SAVE PRINT

BAKED HONEY LIME CHICKEN TAQUITOS

Serves: 4

INGREDIENTS

• 3 cups cooked shredded chicken (I used a rotisserie)
• 2 tablespoons fresh lime juice
• ⅓ cup honey
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• 2 cups shredded cheese
• 10 soft taco sized flour tortillas
• Cooking spray

Cilantro Lime Cream

• 1 cup sour cream
• ⅓ cup green taco sauce (mild)
• 1 teaspoon fresh lime juice
• ¼ cup fresh cilantro

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl, combine chicken, lime juice, honey, chili powder, and garlic and mix to coat.
3. Lay out your tortillas, and divide chicken evenly on the center of each tortilla. Top each one with cheese.
4. Roll each tortilla tightly, leaving the ends open, and place them on a baking sheet sprayed with nonstick spray or olive oil.
5. Spray the tops of the taquitos and sprinkle with salt.
6. Bake for 10 minutes, then serve with Cilantro Lime Cream.

Cilantro Lime Cream

1. In a food processor or blender, combine all ingredients and pulse until smooth.

White Chicken Chili

WHITE CHICKEN CHILI

Okay I found this recipe while I was watching the Rachael Ray show one day a few years ago. It is pretty easy and I love it!! 

Ingredients

-1 32 ounce box chicken stock

-3 cans white beans drained

-5 cups cooked chicken (I usually buy a rotisserie chicken and put that in)

-1 16 oz jar salsa

-1 8 oz block pepper jack cheese grated. I am sure if your family does not like things too spicy you could replace the pepper jack cheese with whatever kind you want. 

-2 teaspoon ground cumin

-2 cloves garlic minced or just a bit of the dried flakes.

a pinch of salt and pepper

All you do to cook is put all ingredients together in a big pot on the stove on medium heat until cheese is fully melted and then eat with some corn chips and sour cream. YUM!!

Turkey Meat Balls

For the meat balls:
1 pound ground turkey
1 egg
dash of Lawry salt, onion, and pepper
2 Tablespoons milk
1/2 cup Italian style bread crumbs
2 teaspoons lemon pepper
1 Tablespoon Worcestershire sauce

Put all of these ingredients into a bowl and mash together and form into balls. 
Fry meat balls in a frying pan on the stove or in a skillet in margarine.
Remove the meat balls and put into a baking dish. 

Sauce: 
1 can of cream of chicken soup
1/4 cup milk
1 cup sour cream
1 teaspoon lemon pepper

Mix together and heat in the frying pan after the meat balls are out to add flavor. 

Pour the sauce over the meat balls and cook in the oven on 350 degrees for 20-30 minutes. 

Serve over rice. 

CREAMY GREEN CHILI ENCHILADA SOUP

This is that delicious soup we found on Pinterest and made while I was home.

Ingredients:
 - 32 oz chicken broth
 - 24 oz chicken breasts (I used 3-4 pieces)
 - 2 cans Green Chili enchilada sauce
 - 4 oz can of diced green chilies
 - 3/4 c water
 - 2 tbsp ground cumin
 - 1 tbsp chili powder
 - 1 tsp onion powder
 - 1 tsp garlic powder
 - 1  frozen corn
 - 1 block cream cheese (cut into small pieces)
 - 3/4 c instant rice
 - salt and pepper to taste

 1. In crockpot, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin.
2. Add chicken and cook on low for 7 hours.
3. At the 7 hour mark, remove chicken and shred. Put chicken back in crockpot. Ad the rice, corn, and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese is melted completely.

I served mine with cheese and tortilla chips.

LEMON RICOTTA CAKES

When I first tried these I was at a baby shower and they were made as mini bundt cakes. I didn't have a mini bundt cake pan and made them as cupcakes instead for Dan's birthday last week and they were a huge HIT!! Very very moist and delish.  

CAKES

1 c unsalted butter softened (I only had salted and it was fine)

2 c sugar

2 large eggs

15 ounces whole milk ricotta cheese (I couldn't find whole milk and used part skim and it was fine)

1/2 tsp lemon extract

2-3 tbsp lemon zest

1 tsp fresh lemon juice

2 1/2 c flour

1 tsp baking powder

1 tsp salt

GLAZE

6 tbsp unsalted butter softened

3 c powdered sugar

3-4 tbsp fresh lemon juice, or a combination of milk and lemon juice (I did 2 lemon to 1 milk)

Preheat oven to 350. Spray mini bundt pans with Pam. You could also make them as cupcakes. 

Combine butter and sugar and cream together until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice, blend well. Add 1 c flour, baking powder, and salt; blend to combine. Add remaining flour in two parts, blending to combine between each. 

I filled them 3/4 full and cooked them for 12 minutes. Let them sit in pan for 10 minutes then invert onto cooking rack. 

While cakes cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Spread icing on top of cakes. Enjoy!

**Since I did mine as cupcakes I used paper cupcake holders, not pam. Also, I had to cook mine a lot longer...probably close to twice as long. I don't remember exactly. I tested them using a toothpick. As you can see, I didn't add enough batter to the first batch. These don't rise as much as muffins or regular cupcakes so I think you are safe to add a little more batter than you normally would --at least that was my experience.   

PEANUT BUTTER COOKIES

These are Dan's FAVORITE peanut butter cookies. His mom has always made them and so know he requests that I make them as well. They are not the fastest (they have to go in the fridge for a couple of hours) but they are super yummy!

1 C butter

1 C peanut butter

1 C sugar
1 C brown sugar

2 eggs

2 1/2 C flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1. In mixer, beat soft butter with peanut butter

2. Add sugars gradually and beat until fluffy

3. Add eggs and beat

4. Add flour mixture and beat in

5. Cover dough ad refrigerate 1 hour

6. Shape dough into balls; after placing on cookie sheet, use a fork to gently criss cross. 

7. Bake at 350 for 5-6 min. Just lightly browned on the bottom, not on top. Let cool a little before removing from the pan. Store in airtight container to keep them soft. Makes about 4 dozen.