Saturday, April 6, 2013

Strawberry Cinnamon Cobbler Cakes

Quick Easy and Yummy!
My pictures are not professional.
I take them with my cell phone.
I cook because I like good food.

Strawberry Cinnamon Cobbler Cakes

Sliced Strawberries
1 1/2 cup Bisquick
2 tbs sugar (I use 3 packets Stevia)
1 cup milk
1/2 tbs ground cinnamon
3 tbs butter (quartered)
brown sugar

Slice Strawberry and sprinkle with sugar and set aside.
(I personally use Stevia in place of sugar.
I have not had actually sugar in over 2 years)

In separate bowl combine 
Bisquick, 2 lbs sugar,  1/2 tbs cinnamon and milk
whisk until smooth.

Lightly spray muffin tin with Pam.
Place one cube butter in each hole.

Spoon one large spoonful of Bisquick mixture over butter.
Do Not Stir!

Add a spoonful of strawberries
Again Do Not Stir!

Sprinkle with brown sugar.

Bake 15-18 mins

Serve warm with Ice cream
Or they can be served with a powder sugar glaze.
They are great cold too! 
You can substitute any fruit you choose.
You can even use this same method without the cinnamon for a traditional cobbler.
You can make ahead and reheat them in microwave for 30-45 secs if you so choose.
They are the perfect portion size!

Cream Cheese Chicken Enchiladas

I cook.
Some would say I am not a bad cook.
I am not a Chef.
I don't make elaborate concoctions.
My pictures are not professional.
I take them with my cell phone.
I cook because I like good food.
I am however a very lazy cook. 
If I can find a shortcut to create something good, all the much better.

I found a recipe on another blog for Cream Cheese Enchiladas.
I purchased all the needed ingredients,
I began by following the instructions
and my mind wandered.....

Soon the "recipe" I was following went out the window 
and I began my own version of  Cream Cheese Enchiladas.
I love mexican food. 
I love the spicyness.
My problem with cooking like this, 
I never "measure"
I eyeball things.
Its hard to recreate a dish when you do this.
This time I decided to try and measure what I used.
Hopefully next time it will turn out the same cause they were sure good!

 Cream Cheese Chicken Enchiladas

8oz pkg cream cheese softened
1/2 cup sour cream
2 med size boneless chicken breast, cooked and shredded
28 oz can enchilada sauce
1 can whole kernnel corn, drained (optional)
1 pkg McCormicks Echilada seasoning
4 oz can diced jalipenos chilies, drained
2-3 cups shredded "mexican" blend cheese
4 diced green onions
10-12 (8in) flour tortillas 

Preheat oven to 375 degrees. 
Mix cream cheese, sour cream and 1/4 cup of echilada sauce in bowl. Mix until smooth.
I got impatient and have a few "limps" in mine. LOL 
Set aside.

In seperate bowl, mix shredded chicken, corn, jalipenos, and McCormicks seasoning packet until evenly coated.

Pour a samll amount of echilada sauce in bottom on baking dish
(just enough to coat the bottom of dish)

Assemble all ingreidents so they are easily reachable.

Spread spoonfull of cream cheese mixture onto tortilla,
add spoonful of chicken mixture and top with a bit of cheese.

Roll up and place in the baking dish.  Repeat until all enchiladas are assembled.
Pour remaining enchilada sauce evenly, cover all tortillas.
top with left over shredded cheese and chopped onions.
Cook 20-35 mins until cheese is melted on top and  contents are througoughly heated.

There are a few things you can do to make this to your own personal preference.
You can use green echilada sauce,
top with sliced black olives,
use mild green chili's in place of the jalipenos.
use shredded beef or pork in place of the chicken.

This was very delicious~a big hit with the family~
Will defnitely be making it again.