5 boneless chicken breast
1 32 oz container of Swanson Chicken broth
2 jalapeno peppers halved and cleaned (remove all seeds)
1 Serrano pepper halved and cleaned
1 green bell pepper cut in to strips
4 cloves of garlic
2 Chipotles chillies in adobo sauce (La Costena brand or some other)
Place all ingredients in crockpot and set to cook for 6 hours on high. Warm tortillas, add cheese and onion and viola.
Thursday, August 26, 2010
Wednesday, August 25, 2010
Black Raspberry Coconut Thumbprint Cookies
Black Raspberry Coconut Thumbprint Cookies
This is another creation by B.
2 sticks of unsalted butter @ room temperature. (if using salted omit salt in recipe)
1/2 cup of sugar
2 eggs, room temp
1 tsp vanilla
pinch of salt
2 1/2 cups of flour
1 cup of coconut flakes (or more as needed)
3/4 cup of Black Raspberry seedless preserves
Preheat oven to 350
Sift Flour, salt, and sugar in a bowl and set aside. Cream butter and add eggs one at a time until incorporated. Combine flour mixture into butter mixture small amounts at a time until all incorporated. Refrigerate for 20 min.
Scoop out dough in teaspoon sizes (dough will be wet) and roll in coconut flakes. Place on baking sheet and use thumb to indent (do not press so hard as to make a hole). Repeat for all dough.
Using the teaspoon, place preservers in each hole.
Bake for 15 mins or until firm and the coconut is slightly browned.
Allow to cool and enjoy.
Makes 2 dozen cookies.
This is another creation by B.
2 sticks of unsalted butter @ room temperature. (if using salted omit salt in recipe)
1/2 cup of sugar
2 eggs, room temp
1 tsp vanilla
pinch of salt
2 1/2 cups of flour
1 cup of coconut flakes (or more as needed)
3/4 cup of Black Raspberry seedless preserves
Preheat oven to 350
Sift Flour, salt, and sugar in a bowl and set aside. Cream butter and add eggs one at a time until incorporated. Combine flour mixture into butter mixture small amounts at a time until all incorporated. Refrigerate for 20 min.
Scoop out dough in teaspoon sizes (dough will be wet) and roll in coconut flakes. Place on baking sheet and use thumb to indent (do not press so hard as to make a hole). Repeat for all dough.
Using the teaspoon, place preservers in each hole.
Bake for 15 mins or until firm and the coconut is slightly browned.
Allow to cool and enjoy.
Makes 2 dozen cookies.
Just a few words
So Fall is almost here again and all I can think of is pumpkin. Pumpkin pies, cookies, ice cream, cheesecake, cappuccino. It all sounds so wonderful. I have been really busy with classes and family lately. So busy, in fact, that I haven't been able to post any recipes or make very many things. This is completely a shame. With the weather turning a bit cooler I can only think of comfort foods. I have a few recipes brewing that I want to try, but before I post them here I have to see if they will work and be tasty. No ruining my reputation.
Happy Baking.
-B
Happy Baking.
-B
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