Saturday, October 20, 2012

Creamy Pumpkin Soup

1 (10.75 oz) can condensed cream of potato soup
1 1/4 cups chicken broth
1 (15 oz) can pumpkin puree
2 Tbsp butter
1 cup cream
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp onion powder
1 tsp pumpkin pie spice
2 Tbsp brown sugar
1/2 tsp sage
1/2 tsp nutmeg
1/2 tsp cinnamon

Notes/Story: Whisk all ingredients together and simmer 15 min. Serve with crusty bread. I made this for Mom when she came down for a healing touch class. It was very tasty but very rich. Could only handle one bowl-full!

Friday, October 5, 2012

Homemade hot chocolate

1.5 cups heavy cream
1 can sweetened condensed milk
2 cups bittersweet chocolate chips
6 cups milk
1 teaspoon vanilla

Notes/Story: Add all the ingredients to a crock-pot and let simmer on low for 3 hours. So tasty and creamy! (But also very rich!) It makes quite a I would either halve the recipe or make it when there are a lot of people around.
A couple days ago we were in a winter storm warning (first time this year!) and I was hoping for a snow day so I could make this yummy treat for my roommates and I. There ended up being no snow day (of course) but the weather was still very snowy, blowy, and cold so I decided to make this hot chocolate anyways! Coming home from class to this really was wonderful!

Wednesday, October 3, 2012

Creamy Enchiladas

8 eight inch tortillas
2 cups cooked, shredded chicken breast (I bought rotisserie chicken and shredded it)
1 medium onion. diced
2 cups low-fat shredded cheddar or colby cheese
1 cup (8 ounces) light sour cream
4 ounces Neufchatel cheese (low-fat cream cheese), cubed
1/3 cup canned green chiles (do not drain)
1/2 cup chicken broth
1 tbsp fresh or dried cilantro
1 tbsp cumin powder (I used a little less)
1 tsp red or cayenne pepper (I used a little less)
Butter flavor non-stick cooking spray 

Notes/Story: Spray 9x13 inch baking dish with cooking spray.
Mix together chicken, onion, and cheese. Fill tortillas with that mixture. Roll and place seam side down, side by side in single layer in baking dish.
In large saucepan heat broth, cilantro, cumin, and red/cayenne pepper until hot. Add sour cream, cream cheese, and canned green chiles. Heat until cream cheese is melted and everything is incorporated well, stirring frequently. (If sauce seems a little thin, you may thicken with a small amount of cornstarch whisked into sauce. Which I did.)
Pour sauce over enchiladas in pan. Bake at 350 degrees F for about 20-25 minutes. Serve and enjoy!
I found this recipe when I was searching for "Creamy Enchiladas." These are SO good. I ate them for 8 days in a row and didn't get sick of them.