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 bit...so 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!

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.

Fudgy Brownie Cookies

1 package (18 to 21 oz. box) fudge brownie mix
1-¼ cup all-purpose flour
¼ cups packed brown sugar
2 whole eggs
½ cups butter, melted and cooled
2 Tablespoons water, or more as needed
1 cup dark chocolate chunks

Notes/Story:
Whisk together brownie mix, flour, and sugar. Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick. Fold in chocolate chunks. Preheat oven to 350 degrees. Grease a cookie sheet. Drop heaping tablespoons of dough on the cookie sheet. You want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely.

I made these for Grandma when Mom and Will went to the farm. Very good and chewy!

Strawberry Salad

1 cup strawberry yogurt
1 package (3 oz) vanilla pudding
1 small can crushed pineapple
1 carton cool whip
1 pint fresh fruit (I used strawberries, but you could use anything)

Notes/Story:  Mix the first three ingredients. Add cool whip and berries and blend together.  This is super easy and super tasty. I think it's actually on the top of my list for favorite salads! Expect me to make it for you all when you come visit!

Fruit Salad

1 can (29 oz) peach slices {undrained}
1 can (20 oz) pineapple chunks {undrained}
1 small box instant vanilla pudding
1 lb strawberries
1 sliced banana
1/2 pint blueberries
1 bunch of red grapes
3 tablespoons sugar (optional)

Notes/Story:  In a large bowl combine peaches, pineapples, and vanilla pudding mix.  Stir until pudding is dissolved.  Stir in strawberries, banana, blueberries, grapes, and sugar.  Let chill.
Fruit tastes so yummy on the hot summer days...and this recipe is superb! also very easy!

Pioneer Woman's Chicken Pot Pie

Make the crust first and then the pot pie filling.

For the crust:
3 cups all purpose flour
1 teaspoon salt
1 1/2 cups vegetable shortening (I used butter)
1 egg
5 tablespoons cold water
1 tablespoon white vinegar

Notes:  Combine the flour and salt in a large bowl.  Add the shortening and stir it together.  Next lightly beat the egg with a fork and then add it to the mixture.  Add the cold water and vinegar.  Next stir the mixture until it's combined.  When ready, flatten half of it with a rolling pin and put it on the bottom of the pie pan.  The other half of the dough roll out and put on the top of pot pie mixture.  

For the filling:
3 celery stalks
3 medium carrots
1 onion
4 tablespoons butter
1/2 cup frozen peas
2 cups cooked chicken
1 cup all purpose flour
2 cups chicken broth
1 chicken bouillon cube
1 cup heavy cream
1 teaspoon salt
black pepper to taste

Notes:  Begin by finely dicing the celery stalks, carrots, and onion.   Next melt the butter in a large pot over medium heat.  Add the onion, celery, carrots, and peas. Saute for a couple of minutes.  Add the chicken and stir to combine.  Sprinkle the flour evenly over the mixture and then stir to combine.  Cook for a couple minutes, stirring gently.  Next pour in the chicken broth and bouillon cube.  Next pour in the cream and stir.  Allow the mixture to cook over low heat so it will gradually thicken.  Season with the salt and pepper.  Finally, pour the chicken mixture into the pie pan and finish by placing the crust on top of the mixture.  Press the crust gently into the sides of the dish and cut small slits in the top.  Bake at 350 for 35-40 minutes.  Cool for 10 minutes before serving. 

Caramel Oatmeal Bars

1 cup flour
1 cup oatmeal
3/4 cup butter, melted
1 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
32 caramel pieces, unwrapped
1/3 cup half and half
1/2 cup chocolate chips

Notes/Story:  Blend the flour, oatmeal, butter, brown sugar, baking soda, and salt. Pat firmly in a well greased 9 by 13 pan.  Next melt the caramels in the half and half.  (I had to use a beater to mix it all together.)  Pour the caramel mixture over the crumb mixture. Lastly, sprinkle with chocolate chips.  Bake for 20 to 25 minutes at 325 degrees F.
This was a new recipe I made for Elizabeth and Kristin when they came home for a week in June.  It ended up being a big hit! (They sure disappeared faster than the Trix-krispies I made!)