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

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. :) 

Pretzel Dogs

• 
  1 1/2 cups warm water
  1 tablespoon sugar
  2 teaspoons kosher salt
  1 package dry active yeast
  4 1/2 cups all-purpose flour
  2 tablespoons unsalted butter, melted and cooled
  10 cups water
  2/3 cup baking soda*
  1 large egg yolk, beaten with 1 tablespoon water
  Pretzel salt (or kosher salt), for topping
  8 hot dogs, cut in half
  Directions:
  - Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Let the mixture sit for about 5 minutes, until the yeast is foamy and begins to smell of yeast.
  - Add the flour and butter to the yeast mixture. Attach the dough hook to the stand mixer and, on medium-low speed, combine the mixture until the dough pulls away from the sides of the bowl and appears shiny, roughly 4 to 5 minutes.
  - Spray a large bowl with non-stick spray (or lightly grease with vegetable oil) and place dough in greased bowl. Cover with plastic wrap. Place bowl in a warm area (near the oven, perhaps) and let dough rise for about 1 hour, or until doubled in size.
  - Preheat oven to 450 degrees. Line two cookie sheets with parchment paper. Spray parchment paper with non-stick spray. Set aside.
  - In a large pot, bring the 10 cups of water and the baking soda to a roiling boil.
  - Place the dough on a greased surface, and divide into 16 equal pieces. Roll each piece into a long rope, roughly 12 inches long. Carefully wrap each piece around a half hot dog. Pinch the ends together to seal the dough. Alternatively, to make regular pretzels, shape the rope into a U shape, cross the ends over each other and fold the twisted ends back onto the bottom of the U. Again, pinch the dough together to form a seal. Place each shaped pretzel on the parchment lined baking sheet.
  - Boil the shaped pretzels and pretzel dogs, one at a time, in the baking soda water for 30 seconds each. Using a slotted spatula, remove each pretzel dog from the water and place it on a drying rack to allow any extra baking soda mixture to drip off.
  - Place the boiled pretzel dogs back on the parchment lined baking sheets.
  - Brush with beaten egg yolk and sprinkle with pretzel or kosher salt.
  - Bake until golden brown, roughly 14 to 15 minutes. Transfer pretzel dogs to a cooling rack for a few minutes before serving. Serve with a variety of mustards.
  Makes 16 pretzel dogs.
  * Yes, I know that this seems like a crazy amount of baking soda, but trust me, you need it

Purple Pasta (Cabbage and Currant Sauce Pasta)

2 pounds mostaccioli  pasta (mostaccioli is like penne without the ribs)

• 1 tablespoon extra-virgin olive oil
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 2 strips bacon
• 1/4 teaspoon chile flakes
• 1/2 head red cabbage, finely shredded
• 1/2 lemon, zested and juiced
• 1/4 cup currants
• 3 tablespoons red-wine vinegar
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese, plus more for garnish

1. Boil pasta 2 minutes short of package instructions and drain. Reserve 1 cup of pasta cooking water.
2. In a large 12- to 14-inch skillet, add oil and saute onions, garlic, bacon, and chile to soften and slightly render bacon, about 2 minutes. Add the cabbage, lemon zest, and currants and cook to caramelize, then cook the cabbage until barely tender, about 6 minutes.
3. Add the vinegar, stirring to deglaze the pan. Add the pasta water, milk, and cheese. Stir to heat and melt cheese. Add the penne to the pan. Squeeze over half the lemon. Serve with extra grated cheese.