Archive for the ‘Kelli’ Category

**Warning this is a hot and spicy dish. If need be reduce the amount of pepper when browning beef.**

  • 2 Fresh Jalapeño Peppers
  • 1 Red Chili
  • 1 Serrano Pepper
  • 3 Chipotle Peppers in Adobo Sauce
  • 1 1/2 tbls Adobo Sauce
  • 2 Can of Medium Enchilada Sauce (homemade can be substituted but you need about 24 oz)
  • 3 Cloves of Garlic Minced
  • 1/2 White Onion Diced (Vidalia or Spanish are my favorites)
  • 8 – 10 Flour Tortillas.
  • 2 lbs of Ground beef (sirloin or buffalo if you can find it)
  • 1 bag of Shredded Mexican Cheese
  • 1 bag of Shredded Colby Cheese
  • 2 tbls of Chili Powder (Mexican style is my preference)
  • Olive oil
  • Salt
  • Pepper

Preheat oven 350 degrees

Slice up peppers and set as side. Mince chipotles. Dice Onion and finely chop Garlic.

In large sauté or frying pan bring a small amount of olive oil(just enough to coat the bottom of your pan) to temp over a medium heat. Add Beef, onions and garlic. Start browning the meat. About half way through add in the peppers, chipotles, adobo sauce, Chili powder, salt and pepper to taste. Continue to brown meat, near completion add about 6oz or half a can of enchilada sauce. Keep over heat until the sauce is reduced to a consistency you like. (I prefer mine kind of thick so I will reduce it a lot.

Take a large glass backing dish pour several ounces of sauce into the bottom, enough to pool it fairly well at the bottom. Taking tortillas, place two large spoonfuls of meat down the middle a handful of Colby cheese to taste, roll the tortilla up and place in baking dish, turning once to coat with the sauce in the dish and leaving the seam side down.

Repeat until all the ingredients are used up and the pan is full(If needed you can always use more than one pan. Fill the baking dish with the rest of the enchilada sauce or as much as it can safely hold. Cover with the Mexican cheese. Bake for 20 minutes or until cheese is golden brown. (optional you can broil it for 3 minutes to darken cheese). Remove and let rest for 10 minutes, then serve.

**Favorites are Spanish rice with peppers, beans and tomatoes added.

**To further reduce the heat. slice pepper and remove the cores along with capsaicin seeds. The peppers will still bring a lot of heat.

**Try to use a glass baking dish as metal has a tendency to dry this dish out.


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Smores Bar Cookie

  • 1/2 Cup Butter (1 stick)
  • 3/4 Cup Granulated Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 1/3 Cup of All Purpose Flour
  • 3/4 Cup Graham Cracker Crumbs
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 5 Milk Chocolate Bars 1.55 oz each
  • 7 Oz Marshmallow Cream

Preheat oven to 350 degrees

Whisk together flour, graham cracker crumbs, baking powder, and salt. In a large bowl beat butter and sugar until light and fluffy. Add egg and vanilla, beating well. Add flour mixture, beating until well blended. Chill dough for 30 minutes in refrigerator or 10 in freezer. Take 2/3 thirds of the dough and press into a 8×8 baking pan that has been prepare with baking or cooking spray. Arrange chocolate bars over the first layer of dough covering all of it. Spread Marshmallow creme over the chocolate bars. On wax paper spread the remaining dough into an 8×8 square, don’t worry if there are some breaks or gaps in it. Flip dough over with wax paper on top of the marshmallow creme, arranging to cover the dish, then peel wax paper off. Pressing to form if necessary. Bake for 30 – 35min for glass dish. 25 – 30min for metal.

Cool for 40 minutes and cut into bars.

*To make spreading the creme easier use two metal spoons with a glass of cold water. Keep the spoons moist as you use them to spread the creme layer out.

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Full Recipe:


  • 1 pound unsalted butter
  • 1 3/4 cups granulated sugar
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs
  • 3 cups plus 2 tablespoons pastry flour
  • 3 cups bread flour
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • 2 pounds bittersweet chocolate, coarsely chopped

Half Recipe:

  • 2 sticks unsalted butter
  • 3/4 cup + 2 Tbls granulated sugar
  • 1 cup + 2 Tbls packed brown sugar (I prefer dark)
  • 2 Large Eggs
  • 1 1/2 cup + 1 Tbls pastry flour
  • 1 1/2 cup nread flour
  • 1/2 Tbls salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 Tbls pure vanilla extract
  • 1 pounds bittersweet chocolate, coarsely chopped

I broke this out into a half recipe because the original makes almost 6 dozen cookies and will almost over fill a standard size blender. The reduced ingredients makes a much more manageable dozen to a dozen and a half.

– Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
– Add eggs, one at a time, mixing well after each addition.
– Reduce speed to low and add both flours, baking powder, baking soda, vanilla, salt, and chocolate; mix until well combined.
– Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
– Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
– Cool slightly on baking sheets before transferring to a wire rack to cool completely.


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  • 4 skinless, boneless chicken breast halves
  • 1/4 cup melted butter
  • salt and ground black pepper to taste
  • 4 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 1 (8 ounce) package cream cheese, cut into cubes
  • 3 chipotle peppers in adobo sauce, minced
  • 1 1/2 tablespoon adobo sauce from chipotle peppers
  • 18-20 can of black beans

Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, beans and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours. Using tongs remove chicken breasts and shred with forks. They should fall apart easily. Return chicken to crockpot and stir well. I serve with sticky rice, tortillas, mexican blend of cheese and sour cream. This is a fairly spicey dish so adjust the amount of chipotles and adobo sauce to taste.

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