Turkey and Cheese Enchiladas

I love Mexican food!  I love this recipe because it's quick, healthy, and is full of flavor.  I like to add a mix of chilies and jalapenos to make it extra spicy.  These are also great to freeze and grab for a later supper.  Enjoy!

Turkey and Cheese Enchiladas

 

Ingredients:

·      ½ pounds ground, uncooked turkey

·      16 oz. can fat-free refried beans

·      1 and ¾ cup salsa

·      Small can green chilies (use 1/2)

·      Small can diced jalapenos ( if you want extra heat)

·      1 tsp. chili powder

·      1 cup reduced-fat shredded cheese

·      8 large whole-grain tortillas

·      1 cup salsa

·      ½ cups fat-free sour cream

Instructions:

1.     Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray.

2.     Cook turkey in a skillet and cook until lightly browned. 

3.     Once browned, add refried beans, 1 and ¾ cup salsa, chili peppers, jalapenos, and chili powder in the skillet.  Cook until heated through.  Add the cheese and stir.

4.     Warm tortillas in the microwave to they can be rolled.

5.     Spoon ½ cup of the turkey/bean mixture onto the tortilla.  Fold the sides and roll up.

6.     Place the enchiladas into the pan seam-side down.  Bake uncovered for 20 minutes or until crisp and lightly browned.  If wanted, sprinkle shredded cheese over the top and keep in oven until cheese is melted.

7.  Serve with salsa and sour cream.

8.  If you're going to freeze, wrap each individually in foil.  This is perfect when I need a quick supper.

Pumpkin Bars

I love fall flavors, especially pumpkin.  I've never baked with it before, and didn't know what to make.  After looking on other blogs for pumpkin recipes, I finally settled on pumpkin bars.  The cream cheese frosting is a perfect finish to these moist, cake-like bars.  I'm glad I shared these with others- I could have eaten the whole pan by myself!

Pumpkin Bars with Cream Cheese Frosting

Ingredients:

For the Pumpkin Bar:

Boxes I made for desserts

1. 4 eggs
2. 1 2/3 cups granulated sugar
3. 1 cup vegetable oil
4. 15-ounce can pumpkin
5. 2 cups sifted all-purpose flour
6. 2 teaspoons baking powder
7. 2 teaspoons ground cinnamon
8. 1 teaspoon salt
9. 1 teaspoon baking soda

For the Cream Cheese Frosting:

1. 8-ounce package cream cheese, softened
2. 1/2 cup butter or margarine, softened
3. 2 cups sifted confectioners' sugar
4. 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
2. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.
3. In a large bowl whisk together the flour, baking powder, cinnamon, salt and baking soda.
4. Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.
5. In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Pumpkin Bars-on left

Found at http://sweetpeaskitchen.com/2010/09/24/pumpkin-bars-with-cream-cheese-frosting/

Fall Harvest Bars

It's officially fall!  I'm used to a Midwest autumn-cool mornings, bright colored leaves, and breaking out the hoodies.  While it's warmer in Houston, I decided to bake some fall recipes anyway.  Enjoy!

Fall Harvest Bars

Fall Harvest Bars

Ingredients

• 1/2 cup butter, softened
• 1 package yellow cake mix with pudding
• 1 egg
• 3 1/2 cups miniature marshmallows
• 1/2 cup light corn syrup
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, firmly packed
• 1/2 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 2 cups Crispix Cereal
• 2 cups peanuts, lightly salted
• 1 cup candy corn

Instructions

1. Preheat oven to 350°F. 

2. Combine the butter, egg, and cake mix in a large bowl until well combined.

3. Press cake mix "dough" into the bottom of an ungreased 15"x10"x1" jellyroll pan.

4. Bake for 12 -15 minutes or edges are lightly browned.

5. Remove from oven, sprinkle marshmallows over hot crust, then bake for an additional 1 - 2 minutes or until the marshmallows have puffed.

6. While crust is baking, combine corn syrup, sugar, and brown sugar in a large saucepan and cook over medium heat, stirring until it comes to a boil.

7. Remove from heat and add the peanut butter and vanilla and stir until smooth.

8. Gently stir in cereal, peanuts, and candy corn to coat.

9. Spoon over warm crust and marshmallows, then wet your hands and gently press the cereal mixture to spread it over the marshmallows.

10. Cool completely, then cut into bars.

Details

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: 48 bars

I found this recipe at:  http://www.dulcedough.com/2011/09/fall-harvest-bars.html

Getting Started

I love to cook and bake!  Some of my earliest memories are making snicker cake with my grandma, or watching my mom make Sunday dinner.  Between the two of them, I've learned how to make a variety of things.  I named this blog after my mom's favorite cookies:  A Little Bit of Everything.  This phrase describes how I cook- I like making deserts, main dishes, healthy meals, and new recipes. 

I hope you enjoy the blog!  Please come back and visit often for new recipes!
Bethany