Category: recipes

Abuelita Chocolate Pumpkin Bread

Colleen James3 Comments

It’s no secret that fall is my favorite time of year. I don’t know if I could necessarily say this while growing up in Colorado, where the seasons were much more distinct. But here in Texas, where we have a little bit of cold weather and a whole lot of heat, I get excited about the fall and the promise of cooler weather on its way.

From what I’ve experienced of Texan life these past twelve years, it really doesn’t begin to cool down until this time of year, when the season is nearly halfway over. Still, I put up fall décor, burn seasonal candles, and bake, as if all these activities will help to usher in the crisp, autumn air.

I especially enjoy baking. My mom always baked this time of year when I was a child, so it brings back good memories. Fall just isn’t fall without the baked goods. This weekend, I thought to make a chocolate pumpkin loaf that my mom included in a recipe book that she gave me years ago. Unfortunately, I didn’t have quite the right ingredients, and it was going to be a bit difficult to halve this recipe that would otherwise make three loaves, so I decided to improvise and came up with this delectable, sweet bread instead!

Although it may not completely feel like fall here yet with our afternoons as warm as they are, it certainly smelled like fall in our house Saturday morning as this bread baked! Pumpkin and chocolate wafted through the air with sweet hints of cinnamon. This bread is the perfect combination of the three with rich chocolate chips to add sweetness and additional texture to each delicious, moist bite.

The “secret” ingredient for this bread is not so secret since I included it in the name for this recipe—the Abuelita chocolate, which is a Mexican type of hot chocolate that can be found in the Latino section of your local Walmart if you live Stateside.

This decadent hot chocolate, along with the pumpkin and fall spices, truly adds the right blend to make it feel like fall, wherever you might live and whatever season you are in. So, whip yourself up some of this bread today and come enjoy this season with me!

As always, let me know if you give this recipe a try and what you think about it. And if you’ll excuse me for a moment, I’m going to grab myself another slice…

ABUELITA CHOCOLATE PUMPKIN BREAD

Ingredients

  • 1 tablet Abuelita hot chocolate (the entire disk)
  • 1 T half and half
  • 15 oz can pumpkin
  • ½ c unsweetened apple sauce
  • ¾ c sugar
  • 3 eggs
  • 1 t pure vanilla extract
  • 2 c flour
  • 1 T pumpkin pie spice
  • 1 t cinnamon
  • 1 t baking powder
  • ½ t baking soda
  • ½ t salt
  • 1 c chocolate chips

Instructions

Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan with cooking spray or line with parchment paper. Set aside. Heat the Abuelita chocolate disk and the half and half together in the microwave in 30-second increments until melted. Mix thoroughly and set aside to cool slightly.

Meanwhile, combine together the pumpkin, apple sauce, sugar, eggs, and vanilla extract together, then stir in the Abuelita chocolate mixture. In a separate bowl, mix together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt, then add the dry ingredients to the wet ingredients, stirring just enough to combine. Gently mix in the chocolate chips, then spread the mixture into the loaf pan. Bake for 60-80 minutes or until a toothpick inserted in several center pieces comes out clean. Let cool in the pan, then remove, slice, and enjoy! Makes 1 loaf, roughly 10-12 slices.

Strawberry Lemonade Smoothie

Colleen James4 Comments

Sweet, tart, tangy, creamy, and refreshing in every sip!

Last year, I wanted to create a strawberry lemonade after posting my spiced lemonade (found here: https://anticipatingadventure.com/2021/05/16/spiced-lemonade/) and frozen watermelon lemonade recipe (found here: https://anticipatingadventure.com/2021/07/12/frozen-watermelon-lemonade/). Unfortunately, I didn’t get around to it, but I have had it on my mind ever since, so I was determined to create a strawberry lemonade recipe before this summer slipped by.

I’ve known for a while that I wanted to use freeze-dried strawberries in my recipe to really draw out the sweet, strawberry flavor, but this summer I also opted to try my hand at a creamier version of strawberry lemonade. I knew that a creamier drink would help to balance out the acidity of the lemons as well as the tangy and tart flavors of the strawberries and lemon juice, which sounded like the best option.

After several attempts, I’m very pleased with the final outcome. This smoothie is tangy, tart, sweet, creamy, and utterly refreshing all at once. Packed with vitamin C and a healthy dose of protein, this lemonade would make for a great breakfast on the go or an afternoon snack. Or, enjoy it as a post-dinner dessert with friends and without the guilt! This smoothie tastes so decadent that no one would ever guess how nutritious it is!

 Although the summer is quickly racing by (can you believe it is August already?!), there is still ample opportunity to enjoy this easy, healthy, and delicious smoothie, so make yourself one today and see just how good and refreshing it is! You won’t regret it!

STRAWBERRY LEMONADE SMOOTHIE

Ingredients

  • 2 c frozen sliced strawberries
  • 1 c strawberry yogurt
  • 1 c milk of choice
  • 1/3 c freshly squeezed lemon juice (2-3 lemons)
  • Zest of 2 lemons
  • 2 T honey or more, to taste
  • 1 package (0.6 oz bag) sweetened freeze-dried strawberries

Instructions

Add the strawberries, yogurt, milk, lemon juice, lemon zest, and honey to a blender and blend thoroughly, then add the freeze-dried strawberries and blend again for a few seconds. Pour into glasses and enjoy! Serves 2-4 cups.

TIP: Freeze any leftovers into popsicles for a tasty, frozen treat! My 4-year-old wholeheartedly approves of this method!

Three Ingredient Marshmallow Bar

Colleen James5 Comments

My family and I finally got a chance to try out a bakery that JJ and I had been eyeing for quite some time. It’s a quaint, German-looking pastry shop located in a charming, German-looking town a half hour outside of San Antonio.

JJ and I had been wanting to check it out for quite a while, ever since our first trip to San Antonio after our move to Uvalde in March. Unfortunately, it was always closed by the time we passed by it on our way home. Last week was the exception, however, and we didn’t hesitate to go!

Somehow, my family and I managed to show some self-restraint in this impressively large pastry shop and only bought a handful of baked goods while there (the fact that the bakery was closing in ten minutes probably helped us in that respect). The ones we purchased did not disappoint, however, and I am already looking forward to the next time we can go back and try some more!

One of the treats that we enjoyed from the bakery was a simple bar consisting of melted chocolate, marshmallows, and sunflower seeds. Something that caught my attention about this dessert was the fact that the marshmallows were not melted like most desserts with marshmallows are. Rather, they were added to melted chocolate and mixed together with the sunflowers seeds, making for a very simple yet delicious dessert!

Since I could see how easy this bar must be to make, I decided to give it a try several days later, and JJ and I have been enjoying this marshmallow bar just as much as the one that we bought at the bakery. Liam seems to like it too, although he did complain about the sunflower seeds after entirely eating his own bar. He also suggested he should eat another dessert after finishing it since he hadn’t enjoyed the sunflower seeds. Nice try, kid! Perhaps I could have believed him more had his face not been covered in chocolate! That said, it may not be a favorite for children, but I’ll leave that up to you and your kiddos to decide! Worst case scenario, you’ll have a lot more for yourself to enjoy, and once you take a bite of these, you’ll be so glad if that’s the case! 😉

THREE INGREDIENT MARSHMALLOW BAR

Ingredients

  • 1-10 oz. package dark chocolate chips
  • 1-7 oz. package roasted sunflower seeds*
  • 1-16 oz. package miniature marshmallows

Instructions

Heat the chocolate chips in a large pot over medium low heat, stirring constantly. Once melted, remove from heat and stir in the sunflower seeds, then add the marshmallows and stir again until the marshmallows are mixed in with the sunflower seeds and thoroughly coated by the chocolate. Spread the marshmallow mixture into a 9 by 13 baking dish lined by parchment paper or aluminum foil, then place in the refrigerator to allow the chocolate to harden (roughly two hours or less). Makes 12 large bars. Store leftovers in the refrigerator or at room temperature in an airtight container.

NOTES

*I used salted sunflower seeds for my marshmallow bar, and it gave the bars a nice sweet and salty flavor. You can use unsalted sunflower seeds for this recipe as well, however. I believe that the sunflower seeds at the bakery were unsalted, and their bar was equally as good.

Sweetheart Cake

Colleen James8 Comments

I apparently have a thing for decadent desserts as of late. This one is no exception. Inspired by a raspberry cake I recently saw online, I decided to make a similar cake for my birthday this year, but with strawberry compote instead of raspberry filling.

This cake is the perfect combination of moist, chocolate cake layered with creamy chocolate mousse and tangy, sweet cinnamon strawberry compote with a rich chocolate ganache to top it off.

Perfect for any strawberry and chocolate lovers, this cake would make a scrumptious addition to any Valentine’s Day celebration. Add freeze dried strawberries to top it off, if desired, or simply enjoy it plain. Either way, it is sure to be a show-stopper that everyone will enjoy.

As always, let me know if you make this dessert and tell me what you think! I hope you enjoy it as much as we have! Happy Valentine’s Day in advance!

Love bears all things, believes all things, hopes all things, endures all things.”

1 Corinthians 13:7

SWEETHEART CAKE

Chocolate Cake Ingredients

  • 2 ½ c cake flour
  • ¾ c cacao powder
  • 1 t baking soda
  • 2 t baking powder
  • 1 t salt
  • 1 t cinnamon
  • 1 c granulated sugar
  • 1 c brown sugar
  • 1 c milk (minus 1 tablespoon)
  • 1 T white vinegar*
  • ½ c vegetable oil
  • 2 eggs
  • 1 c boiling water

Chocolate Mousse Ingredients

  • 4 oz bittersweet chocolate baking bar (I used a 60% cacao Ghiradelli bar)
  • 1 c heavy whipping cream
  • ½ c powdered sugar
  • 8 oz cream cheese, softened (I used 1/3 less fat)
  • 1 t vanilla

Cinnamon Strawberry Compote Ingredients

  • 16 oz strawberries, diced
  • 1/3 c sugar
  • 1 lemon, juice of (divided)
  • 1 ½ t cinnamon
  • ¼ t cloves (scant quarter teaspoon)
  • 2 T cornstarch

Chocolate Ganache Ingredients

  • 8 oz semi-sweet chocolate*
  • 1 c heavy whipping cream

For the Chocolate Cake:

Preheat the oven to 350 degrees Fahrenheit. In a small ball, combine the milk and vinegar in a small bowl and set aside. Meanwhile, mix together the flour, cacao powder, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the granulated sugar, brown sugar, oil, and eggs and beat together with an electric beater. Add the milk mixture and blend, then add the hot water and blend with the beater to combine. Evenly distribute between two 9 inch greased and floured cake pans, then bake in the oven for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in pans.

For the Chocolate Mousse:

Break the chocolate bar into pieces and melt over the stove on medium low heat until completely melted. Set aside to cool slightly. In a mixing bowl, beat the whipping cream with an electric beater until peaks form, then gradually add the powdered sugar and continue to beat until well incorporated.

In a separate bowl, beat the softened cream cheese with an electric beater until smooth, then add the chocolate and vanilla and beat until combined. Add the whipping cream to the cream cheese mixture and beat together. Set aside in the refrigerator until ready to be used.

For the Cinnamon Strawberry Compote:

Follow recipe as found here: https://anticipatingadventure.com/2021/02/10/cinnamon-strawberry-compote/. Cool completely before using.

For the Chocolate Ganache:

Heat the heavy whipping cream over the stove on medium heat until small bubbles begin to form. Remove from heat and add the chocolate chips, making sure that each are covered by the heavy whipping cream. Cover the mixture with a lid and let sit for five minutes, then stir together to combine well. It will take several minutes to mix together and get a smooth consistency. Once combined, let sit an additional ten to fifteen minutes before pouring over the assembled cake.

For the Cake Assembly:

Cut each cake lengthwise to form four circles. On the first circle, spread a third of the mousse evenly over the top, then gently spread the compote on top, forming a slightly smaller circle over the compote. Repeat each step with the second and third cakes, then top with the final cake. Spoon the ganache over the top and sides of cake until the cake is covered in ganache. Top with freeze dried strawberries, if desired, and enjoy. Refrigerate any leftovers.

*If desired, use 1 c buttermilk instead of the milk and vinegar.

*The 8 ounces of semi-sweet chocolate should be measured according to weight and not by a cup. If you are not able to measure the chocolate, I suggest using the entire 12 oz bag of semi-sweet chocolate with 1 ½ c heavy whipping cream.

Glazed Harvest Chai Bread

Colleen James9 Comments

Recently I made the banana butternut butterscotch muffins I wrote about last fall (you can find the recipe here: https://anticipatingadventure.com/2020/10/04/banana-butternut-butterscotch-muffins/), and since I had some leftover roasted butternut and have also been toying around with the idea of making a bread using chai tea, I decided to try to combine the two to make chai-flavored bread.

Unfortunately, my first attempt was not too great. My family enjoyed it with the cream cheese frosting that I smothered on top of it, but the bread wasn’t sweet enough to enjoy on its own. That didn’t stop me from continuing with my attempts, however, and since then, I’ve created this bread.

Although this bread does not taste like chai per se, it is made with black tea and chai spices, giving it a taste reminiscent of autumn. The combination of applesauce, roasted butternut, and pumpkin puree only adds to those traditional fall flavors, creating a delightfully moist and sweet bread fit for having “harvest” in its name.

Not only does this bread make for a delicious fall treat, but it will bring all the coziness of fall to your home with its warm scent and is sure to quickly become a favorite. It already has become one of mine. So, without further ado, here’s the recipe for Glazed Harvest Chai Bread, and as always, please let me know if you make it and how it turned out for you!

GLAZED HARVEST CHAI BREAD

Ingredients

For the chai buttermilk mixture:

• 1 ½ c milk
• 4 tea bags of black tea
• 1 t cinnamon
• ½ t ginger
• ¼ t cardamom
• ¼ t cloves
• 1/8 t pepper
• 1 ½ T lemon juice

For the bread:

• ½ c chai buttermilk mixture
• 2 eggs
• ½ c applesauce
• ½ c butternut squash, roasted
• ½ c pumpkin puree
• 1 t vanilla extract
• 1 ¼ c light brown sugar
• 2 c flour
• ½ t salt
• 1 t baking soda
• ½ t baking powder
• 1 t cinnamon
• ½ t ginger
• ¼ t cloves
• ¼ t cardamom
• ¾ c white chocolate chips, cinnamon chips, almonds, or walnuts (optional)

For the glaze topping:

  • ¼ c chai buttermilk mixture
  • ½ c sugar
  • ½ t honey
  • ¼ t baking soda
  • 2 T butter
  • ½ t vanilla

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan and set aside.
  2. To make the chai mixture, combine the milk, tea, cinnamon, ginger, cardamom, cloves, and pepper in a small saucepan and heat over medium low until warmed and thoroughly combined. Transfer the mixture to the refrigerator to let cool slightly, around ten to fifteen minutes. Once lukewarm to slightly warm, add the lemon juice and let sit for an additional ten minutes.
  3. While the buttermilk mixture is forming, mix the eggs, applesauce, butternut squash, pumpkin puree, vanilla extract, and brown sugar in a blender. In a large bowl, mix together the flour, salt, baking soda, baking powder, cinnamon, ginger, cloves, and cardamom together. Add the baking chips or nuts, if desired, the blended ingredients, and the ½ c buttermilk chai mixture. Mix to combine, then place in the loaf pan and bake for 50-65 minutes, or until a toothpick inserted through the middle of the bread comes out clean.
  4. While the bread is baking, make the glaze by combining ¼ cup of the chai buttermilk mixture, ½ c sugar, ½ t honey, ¼ t baking soda, and 2 T butter in a small saucepan over medium low heat. Bring to a boil, then stir in the vanilla. Set aside.
  5. Once the bread is finished baking, pour the glaze over the it while it is still in the pan (just use what is needed to cover the top surface of the loaf), then bake an additional 5 minutes.
  6. Remove from the oven and let cool slightly before removing from its pan. Slice and enjoy! Store any leftovers in the refrigerator.

NOTES

*You may have additional chai buttermilk mixture leftover by the time you have finished baking the bread and making the glaze. The amount of milk used in this recipe is to allow for any reduction of liquid that may occur during heating.

**The chai mixture may or may not become like buttermilk in consistency. It did for me my first attempt, but not the second attempt. Either way, the varying consistency did not noticeably affect the end product.

No Bake Pumpkin Cheesecake with Cinnamon and Caramel Swirl

Colleen James12 Comments

Around this time last year, I dreamed about creating a pumpkin cheesecake with cinnamon and caramel swirl. The days quickly turned into weeks, however, and I never got around to it. Soon Thanksgiving had come and gone, and the opportunity seemed lost.

I kept it in mind for this year, however, so I decided to try my hand at at it this month, and my family and I are equally delighted with the results.

This no-bake cheesecake is a luscious, elegant dessert worthy to be part of your Thanksgiving or a fall potluck or get together. Creamy, sweet pumpkin combines with morsels of warm cinnamon and swirls of creamy caramel in this rich dessert. The best part? It is so easy to make! If you want to make a dessert that requires minimal effort yet is sure to impress, then give this one a try! And as always, leave a comment in the comments section if you make it to let me know what you think!

NO BAKE PUMPKIN CHEESECAKE WITH CINNAMON AND CARAMEL SWIRL

Ingredients

  • 2 sleeves graham crackers (18 full graham crackers, equal to 3 cups finely crushed)
  • 2 T Saigon cinnamon, divided (or your preference of cinnamon)
  • 1/8 t salt
  • 1 c butter, melted
  • 2/3 c granulated sugar
  • 1 c brown sugar, divided
  • 1 c caramel sauce, store bought or homemade
  • 1 c heavy whipping cream
  • 2/3 c powdered sugar
  • 2 8-oz packages cream cheese, softened
  • 1 c pumpkin puree
  • 1 T pumpkin pie spice
  • 1 t vanilla
  • Cooking spray

Instructions:

Spray a springform pan with cooking spray and set aside.

Crush the graham crackers in segments in a sealed plastic freezer bag using a rolling pin or drinking glass. Place the crumbs and granulated sugar in a mixing bowl and stir in 1 T cinnamon and salt, then add the melted butter and stir until combined. Set aside 1 cup of the mixture, then press the remaining mixture into the bottom of the spring form pan, pressing the edges up the side by a half inch. Place in the refrigerator to chill.

In the meantime, prepare the cinnamon swirl mixture. Add the remaining tablespoon of cinnamon and ½ c brown sugar to the remaining graham cracker crumb mixture and mix until combined. Set aside.

In a large mixing bowl, beat the heavy whipping cream until peaks start to form, then add the powdered sugar and beat until combined. In a separate bowl, beat together the cream cheese, pumpkin puree, pumpkin pie spice, ½ c brown sugar, and vanilla, then add the whipping cream to the pumpkin mixture and mix until combined.

To assemble the cheesecake, spread 1/3 c of the caramel sauce over the center of the crust, then spread a half of the pumpkin cheesecake mixture over it. Add 6 spoonfuls of the cinnamon swirl mixture and caramel sauce to the top of the cheesecake mixture, alternating between the two, then use a butter knife and carefully slice through the cake to create swirls with the cinnamon mixture and caramel sauce. Next, spread the rest of the pumpkin cheesecake mixture over it, then drizzle the remaining 1/3 c caramel sauce over the top and slice through the top half again to form different patterns with the sauce. Spoon the remaining cinnamon mixture around the edges of the cheesecake to create a border. Chill 3-4 hours or until set before serving. Enjoy!

Zesty Italian Potato Salad

Colleen James4 Comments

My mom flew into town during the Fourth of July weekend, so my younger sister texted me (instead of her) for her potato salad recipe—the one we enjoyed so much growing up. I found it, snapped a picture, and sent it to her by text. The incident made me remember my own version of potato salad, however—one that I had made for JJ and me a number of times when we were first married.

 I hadn’t made it for a couple of years, but I had potatoes and some other ingredients on hand, so I bought the few remaining ingredients needed and went about making this delightful, tangy dish.

This potato salad is different than others in that it doesn’t use mayonnaise as its base. It uses zesty Italian dressing instead, which is why I gave it its name. That’s not the only ingredient that makes it different, however. This mouth-watering summer side dish is a delightful combination of soft potatoes and carrots with chewy hard-boiled egg, crunchy celery bits, tangy banana peppers, and salty green olives (or black olives, if preferred). Add a hint of spice with jalapeño peppers, if desired, and some sunflowers seeds for an extra bit of crunch. It’s a dish that is bursting with flavor in every bite and sure to impress a crowd. Want to take things up a notch? Turn this side into a potato salad bar, leaving the zesty Italian-seasoned potatoes and carrots in a large serving bowl with all the other ingredients in smaller serving bowls so that each individual can personalize his or her serving. It will be a sure crowd-pleaser at the next summer party for all ages to enjoy.

So, without further ado, here’s the recipe for this festive potato salad. And as always, let me know if you make this dish and what you think!

ZESTY ITALIAN POTATO SALAD

Ingredients:

  • 2 lbs potatoes (about 6 potatoes)
  • 5 medium carrots (about 1 ½ c)
  • 1 ½ c zesty Italian dressing
  • 4 hard-boiled eggs, chopped
  • 1 celery stalk, chopped (about ½ c)
  • ½ c green olives, cut in half
  • ½ c banana peppers
  • ¼ c to ½ c pickled jalapeños (optional)
  • Sunflower seeds (optional)

Instructions:

Peel the potatoes and carrots and cut into bite-sized pieces. Place in a pot of lightly salted water and boil for 25-30 minutes, or until tender. Strain the carrots and potatoes and set aside for 10-15 minutes to cool slightly. Once cooled, pour the dressing over the potatoes and carrots and place in the refrigerator for a couple of hours, then add the eggs, celery, olives, banana peppers, and jalapeños (if using). Sprinkle a teaspoon of sunflower seeds over each individual serving, if desired, and enjoy! Makes 6 servings.

Frozen Watermelon Lemonade

Colleen James10 Comments

I thought I was so clever when I first “created” this recipe. It came about when I discovered a plump, ripe watermelon sitting on my counter after a 4th of July potluck I had hosted the day before.

My younger sister, who was also my roommate at the time, came home later that day from a trip out of town and realized my predicament. I don’t like watermelon. Fortunately, she does. She cut up the juicy fruit and enjoyed some, and then she decided to freeze the rest so that we could figure out what to do with what remained.

A few days later, we still had some lemonade in the refrigerator from the party, so I decided to blend some of the then-frozen watermelon with the juice on a whim. I figured I might be able to consume the watermelon in that manner and avoid wasting it in the end.

Fortunately, the watermelon lemonade combination was fantastic! It was refreshing, tangy, and sweet, and I found myself making more with the remaining frozen watermelon soon after and then making it in the summertime in the years to follow.

Years later, when my older brother and his family came to visit my family and me, I decided to make them this special “creation” and impress them with my culinary skills. I quickly discovered, however, that they had been making a version of this lemonade for years themselves! Since then, I’ve seen this recipe pop up quite a bit online as well.

All that to say, I may need to consider quoting Ecclesiastes 1:9 in all of my recipe blogposts from now on—the verse that reminds us that there is nothing new under the sun. 😊

This recipe may not be new, but it is definitely the perfect summer drink, so if you haven’t tried it for yourself, here’s an updated version of what I made so many years ago. Also, be sure to check out my Spiced Lemonade recipe, found here: https://anticipatingadventure.com/2021/05/16/spiced-lemonade/. And as always, please let me know what you think of these recipes if you try them. I would love to hear from you!

FROZEN WATERMELON LEMONADE

Ingredients:

  • 3 large lemons, juice of (slightly over ½ cup)
  • 4 c frozen watermelon*
  • 1/3 c monk fruit in the raw (or sweetener of choice)
  • 1 c water

Instructions:

Combine all of the ingredients in a high-powered blender and blend until smooth. Serve and enjoy! Makes 3-4 cups.

*When freezing watermelon, I suggest cutting the fruit into cubes and freezing it in smaller, one-cup portions in sealed sandwich bags. This will make it easier to fit into the blender when it comes time to make the lemonade.

Slow Cooker Tex-Mex Chicken Enchilada Casserole

Colleen James12 Comments

My family and I love tortilla chips but never tend to finish eating an entire bag. The bottom of each bag is inevitably filled with crumbled up chips that are hard to grab or dip into salsa (which is a must with tortilla chips!), so we set the unfinished bag aside and opt for a new bag with perfectly triangular chips.

The problem, as silly as it may sound, is that these bags tend to accumulate in our pantry over time since I hate to waste food. Ironically, most times these unfinished bags go stale, so then I end up throwing them out anyway.

Recently, I decided I wanted to find a way to use these crumbled up chips so that they wouldn’t go to waste. Thus, I present to you slow cooker Tex-Mex Chicken Enchilada Casserole!

I’ve made this recipe a couple of times now, and my family really enjoys it. It’s nutritious, delicious, and easy to make. You can serve it over rice, potatoes, or simply as is, and it makes for a wonderful meal after church or on those busy days when you don’t have a lot of time to dedicate to the kitchen. So, without further ado, I leave you with the recipe for Tex-Mex Chicken Enchilada Casserole, and, as always, please leave a comment if you make this meal to let me know how it turned out for you!

SLOW COOKER TEX-MEX CHICKEN ENCHILADA CASSEROLE

Ingredients

  • 1 lb. chicken breasts
  • 1-2 T olive oil
  • 2 T flour
  • 1 1/2 t taco seasoning
  • 28 oz can green enchilada sauce
  • 5-7 sweet peppers (or red bell pepper, if preferred), cut into slices
  • 8 oz sliced mushrooms
  • 2 c crushed/broken tortilla chips
  • 1 c shredded cheese of choice (I used a blend of Monterey, Cheddar, and Asadero)

Optional toppings: shredded lettuce, avocado/guacamole, sour cream, jalapeños, black olives, salsa, additional crushed tortilla chips.

Instructions:

Add the flour and taco seasoning to a freezer bag, seal, and shake to combine. Add the chicken to the bag, then reseal and shake together until the chicken is evenly coated.  Heat the olive oil in a frying pan, then cook the chicken for a couple of minutes on each side until the chicken is browned but not cooked through. Place the chicken in the bottom of the crockpot and add 2 cups of the enchilada sauce to cover it. Cook on high for 3-4 hours or until the chicken is cooked through. Shred or break the chicken into smaller pieces as desired, then add the peppers and mushrooms. Spread the crushed tortilla chips over the surface of the chicken mixture, cover with the remaining enchilada sauce, then cover the mixture with cheese. Cook for an additional 30-45 minutes on high or until the cheese is melted. Enjoy over rice or potatoes, if desired, and any additional toppings of your choice.

Tip: The tortilla chips will soften in the crockpot. If you desire to have a crunchier chip, use them as the base of your casserole instead of the rice or potatoes, or simply add them to the top of the mixture along with any additional toppings.

Spiced Lemonade

Colleen James14 Comments
Tangy, fresh lemons blend together with golden honey and sweet cinnamon to make a refreshing twist to a classic, summer drink.

As the days get longer and the weather gets warmer, it’s the perfect time of year to drink fresh lemonade. This recipe is one I created years ago, when I was teaching ESL at the Spanish speaking seminary. I’m not sure what inspired me to add a cinnamon stick to the mixture other than the fact that I really like cinnamon—both for its taste and health benefits. That, and a friend of mine used to put a cinnamon stick in her iced tea when she brewed it, and I found the cinnamon to make her tea incredibly delicious.

Regardless of whatever the exact reason was, I’m glad I thought to do it. The tartness of the lemon juice blended together with honey, sweet cinnamon, and a splash of vanilla is the perfect blend. You’ll find yourself wanting to make this drink over and over again.

SPICED LEMONADE

Ingredients:

  • 3 1/2 c water, divided
  • 1/3 c honey (or sweetener of choice, to taste)
  • 1 t vanilla
  • 1 cinnamon stick
  • ½ c fresh squeezed lemon juice (around 2-3 large lemons)

Instructions:

Heat two cups water and honey over medium heat, stirring constantly, until the honey dissolves. Add the vanilla, cinnamon stick, and fresh squeezed lemon juice and simmer on low for five minutes, stirring regularly. Remove from heat and allow to cool for ten to twenty minutes, then place in the refrigerator and chill overnight, or a minimum of six hours (this will allow the cinnamon flavor to really infuse itself into the drink). Add the additional 1 ½ cups water before serving, stir, and serve over ice. Makes 3-4 servings.

NOTE: This lemonade tastes tart before fully chilled but will become sweeter once cold.