Chicken, Black Bean & Green Enchilada Rice Bake

Modified from www.picky-palate.com

2 cups cooked, white long grain rice4 cooked, shredded chicken breasts (modification)
1 can (15 oz) mild green enchilada sauce or Hatch Green Enchilada Sauce
2 cans (2.25 oz) sliced black olives
1 can (15 oz) fire roasted diced tomatoes
1 can (15 oz) can whole kernel corn (modification)
1/2 cup sour cream
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. McCormick Gourmet Roasted Ground Cumin or regular ground cumin works just fine
2 cans (15 oz) can black beans, drained and rinsed
2 cups shredded cheddar cheese

Season the chicken breasts with salt & pepper and cook at 375 degrees F for 35 minutes, or until juices run clear.  While chicken bakes, cook rice according to package directions. After chicken is finished, lower the oven to 350 degrees F & spray a 9×13-inch baking dish with non-stick cooking spray.  Shred chicken and place in a large mixing bowl with the enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese.  Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings

Andes Mint Cookies

1/2 cup salted butter, softened

3/4 cup dark brown sugar

1/2 cup white sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla

2 eggs

2 2/3 cups flour

1 package (10 oz.) Andes Mint baking chips

Blend butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed. Add flour and mix until a dough forms. Add baking chips and stir into dough. Place dough in refrigerator for a little while (I left it in there for about 15-20 minutes). Form cookies into balls and place on cookie sheet. Bake at 350 degrees for 8-10 minutes.

Dessert Pizza

This recipe is totally fun for kids to make. You can also play with the toppings/ingredients. I think Nutella and peanut butter chips would make a great combo, but there are endless possibilities.

Pizza Crust Dough (see recipe or buy pre-made dough, which is what I did)
3/4 cup creamy peanut butter
4 tablespoons butter, melted
Chocolate chips
Mini marshmallows

Spread the unbaked pizza crust out on a cookie sheet. Mix together the peanut butter and melted butter in a small bowl until combined. Spread peanut butter mixture over the surface of the pizza dough. Top with chocolate chips and marshmallows...add as many as you like. Bake pizza according to dough recipe/instructions. Let pizza cool for 5 minutes before slicing.

Crockpot Chicken Tortilla Soup

This recipe is very close to the Chicken Tortilla Soup recipe that Becky has shared before so I almost didn't post it. But it has a few slightly different ingredients, and this one is intended for the crockpot, so here it is anyway!

4 cups chicken breast, cooked and diced
1 large (28 oz.) can petite diced tomatoes
1 (14 oz.) can enchilada sauce
2 green onions, chopped
1 can chopped green chiles
1 can pinto beans, drained and rinsed
1 tablespoon garlic, minced
32 oz. low-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste
1 (10 oz.) package frozen corn

Optional Toppings:
Corn tortillas for crispy tortilla strips (see instructions below)
Avocado
Shredded Cheese
Sour Cream

Place chicken, tomatoes, enchilada sauce, onion, green chiles, beans, garlic, and corn into crock pot. Pour in chicken broth. Add cumin, chili powder, salt and pepper. Cover and cook on low for 5-6 hours or on high for 2-3 hours. Serve with desired garnishes.

*To make crispy tortilla strips, preheat oven to 400 degrees. Brush both sides of corn tortillas with oil. Cut tortillas into approximately 1/2 inch strips using a pizza cutter. Bake at 400 until crisp, usually about 10-15 minutes. Sprinkle on top of soup.

Cookie Dough Cheesecake Bars

For the crust:
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted

For the cookie dough:
5 tablespoons butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup flour
1 cup chocolate chips

For the cheesecake filling:
10 oz. cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla

1. Preheat the oven to 325 degrees. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

(Recipe courtesy of My Baking Addiction.)

Mojito Slushies

1 cup sugar
1 cup water
1/2 cup fresh lime juice
1/4 cup fresh mint leaves, firmly packed
2 limes, zested
1/2 cup light rum
8 cups crushed ice
Mint sprigs and lime wedges for garnish

In a saucepan over medium heat, add the sugar and water. Cook for about 5 minutes, stirring often, until the sugar is dissolved and the syrup is clear. Set aside to cool.

Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into a blender and blend until smooth. Add the ice and blend until slushy. Spoon into glasses and garnish with mint sprig and lime slice.

(Recipe courtesy of Tyler Florence via FoodNetwork.com)

Brisket Tacos

2-3 pound round roast, cut into large chunks
1 serrano chilie, chopped
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon ancho chili powder (or regular chili powder)
2 teaspoons cumin
1 1/2 cups water

Place chunks of meat in slow cooker. Add serrano chile, garlic, salt, chili powder and cumin. Toss to coat meat. Add water. Cover and cook on high for 6-8 hours. Pull meat apart with two forks to shred. Serve with fresh tortillas and your favorite taco toppers.

Makes 6-8 servings.