YUM YUM!

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Kitchen Sink Cookies

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So, I came up with my own recipe in hopes of “getting rid” of some of the Easter candy we got. I have 2 small girls and they really don’t need it. And quite frankly, neither do my hubby and I. I decided to make some cookies and threw whatever I had in the bowl into these cookies. I ended up getting these “Kitchen Sink Cookies”! They have all kinds of stuff and I managed to sneak in some relatively “healthier items” as well. The Easter bunny did an egg hunt at our house and we had plastic eggs with raisins, craisins, smarties, mini eggs etc.  So, I mixed them all together and used them in our cookies. They turned out quite good, were very moist and they used up alot of our Easter goodies. I even managed to get rid of some cookies at my brother’s birthday so I don’t have to eat all of them myself!  I think I will be doing this at Halloween and Christmas as well.

1 ½ cups all-purpose flour
½ cup oatmeal
½ cup brown sugar
1 tsp. salt
1 tsp. baking soda
1 Tbsp. ground flaxseed
¾ cup butter, softened
2 eggs
1 tsp. vanilla
¼ cup coconut

2 cups mix- craisins, raisins, sunflower seeds,  mini eggs, smarties, broken up chocolate eggs
(add any candies/chocolates you have lying around and want to use up)

Directions

1. Preheat oven to 375° F.

2. Combine flour, oatmeal, brown sugar, salt, baking soda, ground flaxseed, coconut and butter. Mix well.

3. Add eggs and vanilla. Mix.

4. Add the coconut and 2 cups of mix (your choice). Mix until blended.

5. Spoon out onto parchment lined baking sheet. I used a cookie scoop. Lightly flatten tops with fork (they will not spread very much).

6. Bake for approximately 8-10 minutes. Cool on rack and enjoy!

 

Notes

• it is a good way to use up leftover Easter, Halloween, Christmas candies/chocolates with a little twist of healthy!

 

Yields: 2 ½ – 3 dozen (depending on size)

 

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Source: Chasing Dreams & Flingin’ Beans

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Yum Yum!

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Sour Cream Chicken Enchiladas _________________________________________________________________

I tried these on Friday night and they were not only delish but so easy to make! I will definitely be putting these in my recipe binder. They are very filling so you don’t need a lot to go with them. I paired it with veggie stix and hummus but a salad would work as well. The only thing I changed was adding diced red pepper instead of green chilies. The link for the original recipe is down below.

 

1 lb chicken breast, diced

1 medium onion, chopped

1 Tbsp. vegetable oil

8 (8”) flour tortillas, softened

1 ½ cups cheese (Monterey Jack or Mexican), grated & divided

1/4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

½ red pepper, chopped fine

 

Directions:

1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.

4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5. Remove from heat; stir in sour cream and red pepper; pour sauce evenly over enchiladas.

6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400°F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

 

Yields: 8 Servings

 

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Source: http://boymeetsbowl.blogspot.ca/2014/01/simply-sour-cream-chicken-enchiladas.html

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