PB "Kiss" Cookies

Ingredients:

3.5 C Flour

2 t Baking Soda

1 t Salt

1 C Butter

1 C Creamy PB

1 C White Sugar

1 C Brown Sugar

2 Eggs

1 t Vanilla

1 Bag Hershey's Chocolate Kisses

Instructions:

Combine ingredients and bake at 350*

Sour Cream Enchiladas

Ingredients

• 1 rotisserie chicken, shredded (or about 2-3 cups of shredded chicken)
• 10 flour tortillas
• 1 small onion, diced
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup of sour cream
• 1 (4 oz) can green chiles (or you can used diced jalapenos but start with just a tiny bit and taste test before adding more)
• 16 oz monterey jack cheese, shredded (be sure to buy block cheese and shred it yourself for the best flavor with this recipe)

Instructions

1. Melt butter in a sauce pan over medium heat.
2. Once butter is melted stir in flour and cook for about a minute or until golden brown.
3. Slowly add chicken broth and whisk until it's completely smooth.
4. Continue to heat sauce until bubbly, once it bubbles, turn down heat to low.
5. Once sauce has stopped bubbling add in sour cream and the green chiles. (if the sauce is boiling when you add the sour cream it will curdle)
6. Pour 1 cup of sauce into a 9x13 baking dish.
7. In a large bowl combine chicken, onion, and 1 cup of cheese.
8. Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish.
9. Once all the chicken mixture is used, pour remaining sauce over the top of the tortillas in the dish.
10. Top with remaining 1 cup of monterey jack cheese.
11. Bake at 350 degrees for 20 minutes or until browned and bubbly.
12. Enjoy!

http://centslessdeals.com/2015/01/sour-cream-chicken-enchiladas-recipe.html/

Shredded Sweet Pork

Ingredients

• 3 lbs pork shoulder (aka Boston Butt Roast)
• 3/4 cup packed light brown sugar, or more to taste for a sweeter pork if desired
• 2 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 3/4 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper
• 2 cups low-sodium chicken broth
• 1 1/2 Tbsp tomato paste

Directions

• Place pork roast in a slow cooker. In a mixing bowl whisk together light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper. Add in chicken broth and tomato paste and whisk mixture until well blended. Pour chicken broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on low heat 7 - 8 hours. Remove roast from slow cooker, remove fat from roast and shred (I don't shred the pieces very small because it will kind of have a "mushy" texture if you over-shred it). Ladle out some of the fat (the shiny orange layer of liquid) from the top of the broth in the slow cooker and discard. Return shredded roast to slow cooker and allow to rest on warm heat for 1 - 3 hours. Strain broth. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas.
• Recipe Source: Cooking Classy

PB + CC Energy Balls

Peanut Butter Chocolate Chip Energy Balls

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
• 1/3 cup honey
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract

Combine all ingredients in large bowl.  Roll into 1-inch rounds.  Refrigerate for few minutes until firm.  Transfer to an airtight container.  Refrigerate and enjoy for up to one week.

Sugar Cookies + Cream Cheese Frosting

Ingredients:

Cookies

1 C Room Temperature Butter

1 C Sugar

1.5 t Vanilla

1 Egg

1 t Water

3 C Flour

1.5 t Baking Powder

1/4 t Salt

Additional

1/2 C Sugar

1 t Salt

Frosting

4oz Cream Cheese (room temperature works best)

4 T Butter (room temperature works best)

1 t Vanilla

1 T Milk (maybe more)

3ish C Powdered Sugar 

Instructions:

Preheat oven to 375*.

Cream together room temperature butter, sugar, and vanilla. Add egg and water. Beat until fluffy.

In a separate bowl, combine flour, baking powder, and salt. Using a whisk, mix well.

Slowly blend dry ingredients into wet indigents.

Grease a cookie sheet. Roll dough into balls, just smaller than a golf ball. Place evenly across greased cookie sheet.

Mix additional sugar and salt in a shallow bowl. Using a flat bottom cup, dip cup into shallow bowl, coating the bottom of the cup in sugar mixture. Press down cookie ball with the cup flattening the cookie until approximately 1/2 inch thick. This will create the jagged edge that looks so cute and crunches so deliciously! Repeat dipping and smashing for each ball of dough.

Bake for 6-8 minutes. Cookies will be just slightly puffy, but not doughy. Remove from oven before they begin to golden.

Mix together all frosting ingredients.

If you want your frosting to look runny, coating the cookie with a thin layer, ice immediately.

If you want a thick, fluffy looking frosting, wait until cookies cool completely. Then frost in circular motions using a butter knife. If frosting is too think to frost, add a teeny bit more milk. But be careful, too much milk will ruin your thick, fluffiness! Frosting will be most easily frosted when frosting is freshly mixed. (But you can always re-mix it if you need to make it ahead of time!) 

Homemade Oreos

Homemade Oreos

Ingredients:

Cookies

2 Packages of Devil's Food Cake Mix

1.5 C of Crisco Shortening

4 Eggs

Filling

4oz Cream Cheese

1/4 C Butter

2 t Vanilla

4ish C Powdered Sugar

Instructions:

Preheat oven to 350*. Mix together all cookie ingredients. Roll into little marble sized balls. Place them on greased cookie sheet. Do not press down. Bake for 8 minutes.

As the cookies cool, mix together all frosting ingredients. (If you are a big frosting lover, you may need to x1.5 the filling recipe. I always do!)

When fully cooled, spread filling between two cookies. Mmmm!

Souped Up Chicken Quesadillas

Makes about 6 quesadillas.

Ingredients:

2 Chicken Breasts
Favorite Salsa
12 Tortillas (Preferably Raw)
3ish cups Cheese
1 4.5-ounce can Chopped Green Chilies
1 can Sweet Whole Corn (Drained)
1 can Black Beans (Drained & Rinsed)

Instructions:

Cook chicken in crockpot in 1-2 inches of water on high for 2-3 hours. Remove chicken and shred. In a mixing bowl, stir in salsa by hand until chicken is lightly coated.

In a large skillet, cook tortillas over low heat.

Place tortilla in skillet. Working quickly over low heat layer tortilla with cheese, chicken, green chilies, corn, black beans, and another layer of cheese. Top with another tortilla. Watch your 'dilla carefully. Once the cheese begins to melt, flip your quesadilla using a spatula. Allow to cook for a few more minutes as cheese continues to melt.

Once cheese has melted, but before tortilla begins to brown, remove from heat.

Slice in triangles and serve with sour cream, guacamole, or your favorite salsa.

Mmmm!