Recipes

The recipes featured on Jen's blog will be listed here by category and then in alphabetcial order to make them easier to find. If you are looking for something I may have missed, please let me know. 

**Updated as of April 2013! Sorry for the delay in updates and I promise to add more recipes soon!**

Appetizers:

Breads:

Breakfasts:

Pumpkin Muffins

1 box yellow cake mix (I used Duncan Hines, but any will work)

1- 14.5 oz can pumpkin puree

1 cupcake pan

EVOO or Pam cooking spray

Preheat oven to 350 degrees. Mix both ingredients in a medium bowl with a spatula. DO NOT add any wet ingredients (it will seem too thick, but it works). If there are cake mix lumps left after mixing, use a hand mixer to smooth out. Spoon balls of mix into greased cupcake pan. Whatever shape you see in the pan is what will come out of the oven. Bake according to cake mix instructions for cupcakes (roughly 20-30 minutes) or until toothpick comes out clean. Enjoy!

Casseroles:

Chili Dog Casserole

 1 can Wolf brand chili

4 oz Colby cheese, shredded

6-8 hot dogs

6-8 flour tortillas

Wrap each hot dog in a tortilla like a blanket. Place wrapped hot dog in a casserole dish. Continue filling dish with wrapped hot dogs until dish is full. Spread chili over top of wrapped hot dogs. Sprinkle shredded cheese over top of chili. Bake in oven at 350 degrees for about 30 minutes until heated through and cheese is melted.

Desserts:

Drinks:

Homemade Hot Cocoa

3 C. 1% Milk

2 bars Hersheys Milk Chocolate Bars, broken into pieces

2 Tbsp. Fat Free Sweetened Condensed Milk

Caramel Syrup

Whipped Cream (Ready Whip or similar)

1/4 Tsp. Salt

Pour milk and sweetened condensed milk into a small saucepan. Heat milk over medium heat roughly 5 minutes, stirring frequently or constantly. Add salt and about 2 Tbsp caramel syrup, continue stirring constantly about 2-3 minutes. Once milk is hot, add in chocolate pieces (slowly to avoid a splash), continue stirring about 3 minutes. Once chocolate is melted, use whisk to slowly stir for another 2-3 minutes until well blended. Pour into mugs and top with whipped cream and caramel syrup to desired taste. Serve immediately, but beware, will be extremely hot!

Entrees:

Baked Corn Dog Bites

1 box Jiffy Corn Muffin mix

1/3 cup milk

1 egg

5 hot dogs (cut up into small pieces)

EVOO or Pam cooking spray

1 mini muffin tin

**Honey to taste, optional

Preheat oven to 400 degrees. Combine first 3 ingredients; mix well. Add in hot dog pieces and fold in. Spoon into VERY WELL GREASED mini muffin tin. Bake for 10-15 minutes or until golden brown. Allow them to cool slightly (1-2 minutes) and remove. Serve immediately or flash freeze and save for later. 

Easy Creamy White Chicken Enchiladas

Preheat oven to 350 degrees. 

Sauce:

3 tablespoons butter

3 tablespoons all purpose flour

1-1/4 cups chicken broth

1 10oz can cream of chicken soup

1 cup sour cream

1 4oz can chopped green chiles

1/4 teaspoon ground black pepper

1/4 teaspoon sea salt

Melt butter in saucepan, whisk in flour. Add broth, mix well. Add remaining ingredients and stir well. 

Stir occasionally until sauce is bubbling. Remove from heat.

Enchiladas:

 6-8 corn tortillas (enchilada size)

1 pre-cooked plain rotisserie chicken, shredded

1 cup sweet corn

4 cups shredded Mexican blend cheese, divided in half

Roll all ingredients into tortillas and place, folded side down, in a casserole dish. Cover with sauce & top with cheese. Cook for 30 minutes until cheese is melted and sauce is bubbling. 

Kickin' Chicken Enchiladas

2.5 lbs chicken breasts/tenders, frozen
1 can whole kernel corn, drained
1 can black bean, rinsed & drained
1 can rotel
1 can cheddar soup
4 oz cream cheese
16 oz Colby jack cheese, shredded
corn tortillas
28 oz green enchilada sauce
1/8 tsp crushed red pepper flakes, optional
1/8 tsp sea salt, optional

Cook chicken (frozen), corn, beans, rotel, soup, & cream cheese on low in crock pot for 6-8 hours or until cooked through, stirring every 2 hours as needed. Roll filling into corn tortillas and place into baking dishes until dishes are full. Top with green enchilada sauce. Top with shredded cheese as desired and place in oven to bake for 45-55 minutes at 375 degrees or until cheese is melty and browned on top. Ta da!

Pizza Bites

5 Italian-style meatballs, defrosted & cut in half

2 sticks mozzarella string cheese, cut into 5 pieces each

1 can of Pillsbury flaky layers biscuits (5 count)

approximately 1 cup marinara or pizza sauce

garlic powder

onion powder

grated Parmesan cheese

italian seasonings (I used basil)

EVOO

Preheat the oven to 375 degrees. First, in case you didn't pay attention (like I didn't when I first read the recipe), make sure you have thawed out the meatballs before using them. I threw them in a small bowl and used the "defrost" feature on the microwave. Then, cut them in half. Next, peel apart each of the 5 biscuits into 2 pieces, totaling 10 biscuits. Look for the estimated halfway mark in each one and slowly mess with it until it starts to separate. Then you place a chunk of cheese in the center of a biscuit, top it with a halved meatball, and bring all of the sides/ends in. Pinch it good so it doesn't open when cooking. Place them in a cake pan (I used a regular 9" pan) and space them out. Next, you will need to splash a little EVOO on top of each pizza bite so that it browns nicely and keeps it from drying out. Then sprinkle a little of each of the seasonings you are using onto the pizza bites as well as a little bit of grated Parmesan cheese. Bake for 16-18 minutes or until browned. I overcooked mine at 18-20. Allow them to sit about 4-5 minutes to cool as they will be VERY hot inside! Serve with a little bit of the sauce you chose (warmed up) on the side. 

For Parties/Entertaining:

Salads:

Sandwiches:

Side Dishes:

Snacks:

Soups: