White Chocolate Mango Muffins

Recipe from Confections from a Foodie Bride

Ingredients

• 3 cups + 1 Tbsp all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 Tbsp unsalted butter, cubed and softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla
• 1/4 tsp almond extract
• 1 1/2 cup plain fat-free Greek yogurt
• 1 cup diced mango
• 1 cup white chocolate chunks/chips
• Coarse sugar, for sprinkling tops (optional)

Instructions

1. Preheat oven to 400
2. Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
3. Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
5. Beat in half of dry ingredients, followed by a third of the yogurt.
6. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
7. Toss mango and white chocolate with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
8. Spray a muffin tin with non-stick spray or line with paper liners. And if you find that you're 3 paper liners short, you can improvise with some parchment paper cut in ~5-6 inch squares. But it's a total pain.
9. Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
10. Sprinkle top lightly with coarse sugar, if using.
11. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
12. Let cool 5 minutes in the pan before removing and cooling completely.
13. Will keep ~4 days in a covered cake plate, can be frozen.

--Valerie --- Mine made 16 regular and 24 mini muffins

Chocolate Chip Cream Cheese Muffins

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 egg, room temperature
1/2 cup cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips

Okay I am into muffins right now. These were good because they weren't too sweet even though they had chocolate chips in them! This recipe is from Jen Brockway from an old ward I used to be in.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use paper liners.
Beat cream cheese and butter together until fluffy. Beat in egg, cream and vanilla. Combine the flour, sugar, baking powder and salt. Stir flour mixture into cream cheese mixture until flour is moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full.
Bake in preheated oven until tops are golden, about 20 minutes.

Fiesta Chowder

Recipe from Lindsey.
Turned out FANTASTIC!!!

3 tablespoons all purpose flour
1 package fajita seasoning, divided into tablespoons
2 boneless skinless chicken breasts, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can mexicorn, drained
1 can black beans, rinsed and drained
1 can mexican style stewed tomatoes (I use a can of Rotel)
1 small can chopped green chiles (drain off half the juice to reduce hotness)
3 cups water
1 cup uncooked instant brown rice
1 can condensed nacho cheese soup
3 tablespoons chopped fresh cilantro 
1 tablespoon lime juice (I usually omit this, cuz I'm too lazy to buy a lime)

Combine flour and 2 tablespoons fajita seasoning in a ziploc bag; add chicken. Seal and shake to coat.
Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, until browned. Reduce heat to medium high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and bring to a boil. Then reduce heat, cover and simmer 10 minutes, or until heated throughout. Stir in nacho cheese soup, cilantro, and lime juice. Turn off heat and let sit for 3-5 minutes.

Tomato Basil Parmesan Soup

pic from 365 days of slowcooking...which is where recipe is from

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil add it now, if using dried oregano and basil add it in the last hour of cooktime), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve.

Speedy Chicken Stir-Fry

8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
2/3 cup Asian Toasted Sesame Dressing
3 Tbsp. soy sauce
1/2 tsp. each: ground ginger, garlic powder, crushed red pepper
1/2 cup whole Dry Roasted Peanuts

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
Then spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with the peanuts.

Hilary's Sour Cream Enchiladas

1 carton of Sour Cream-costco size (I used 32 oz)

2 cans cream of chicken soup

1 1/2 bunches of green onions

8 ounces green chiles diced-don't drain juice

1 1/2 cans of canned chicken

mix all together

Then 

Get corn tortillas and fry them in oil only to soften them for rolling. maybe 3-5 seconds on each side-drain oil off.

Assembly:

corn tortilla, tablespoon of mix, tablespoon of cheese(really quantities that you like)roll and fit all tortillas snug on a baking sheet. spread mix over the tops, sprinkle cheese and some more green onions that are left over, and add olives if you like 'em

Makes 3 SHEET PANS

350 for 30 minutes.

Serve with Mexican Rice and Apples!

We had 6.5 kids and 2 adults here for dinner and PLENTY of Leftovers.

Total cost for 9+ people $15.

We let the kids roll their own pan of enchiladas to kill time.

That was...fun. :) 

Artichoke Panzanella Salad

• 
  
• 6 cups day old Italian bread, torn into bite-size pieces
• 1/3 cup olive oil
• salt and pepper to taste
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 4 medium ripe tomatoes, cut into wedges
• 3/4 cup sliced red onion
• 10 basil leaves, shredded
• 1/2 cup pitted and halved green olives
• 1 can of Artichoke Hearts, Drained
• 1 cup fresh mozzarella, cut into bite-size pieces
• 
  

1. Preheat oven to 400.
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, artichokes, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.