stovetop chocolate coconut macaroons

Ingredients

• Servings: 2
• 1/2 cup butter
• 1 1/2 cups white sugar
• 1/2 cup milk
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 cups rolled oats
• 3/4 cup shredded coconut
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• line a baking sheet with waxed paper.
• heat butter in a large saucepan over medium heat; stir in sugar, milk, cocoa powder, and salt. bring mixture to a boil until sugar dissolves, 7 to 8 minutes. do not stir while boiling. remove saucepan from heat; stir in oats, coconut, and vanilla extract.
• drop coconut mixture by spoonfuls prepared baking sheet. refrigerate until set, at least 1 hour.

Mexican Potato Sausage Casserole

Ingredients

• Servings: 6
• 12 ounces ground chorizo or italian sausage
• 1/2 cup chopped green bell pepper
• 1 (20 ounce) package simply potatoes® southwest style hash browns
• 2 cups shredded monterey jack or cheddar cheese
• 4 eggs
• 1 cup milk
• 1 medium tomato, seeded, chopped

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• heat oven to 350 degrees f. spray 8 or 9-inch square baking dish with nonstick cooking spray. in 10-inch skillet cook sausage and green pepper over medium-high heat 8 to 10 minutes or until sausage is browned and cooked through; drain.
• place half of the simply potatoes in prepared baking dish. top with half of the sausage and 3/4 cup of cheese; repeat.
• combine eggs and milk in medium bowl; beat well with fork. pour egg mixture evenly over layered mixture in pan. cover with foil; bake for 45 minutes. uncover; add chopped tomato and remaining 1/2 cup cheese. bake, uncovered, for an additional 10 to 15 minutes or until knife inserted in center comes out clean.
• let stand 10 minutes before serving.

Cake Fondant

Ingredients

• Servings: 14
• 1/2 cup butter
• 2/3 cup sweetened condensed milk
• 6 cups confectioners' sugar, or more as needed
• 1 dash vanilla extract

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. if fondant is too moist, knead in additional confectioners' sugar. roll out on a work surface generously dusted with confectioners' sugar to desired thickness.

Best Ever Salmon Sauce

Ingredients

• Servings: 8
• 1 cup butter
• 1/4 cup soy sauce
• 2 tablespoons dijon mustard
• 3 cloves garlic, minced
• 2 teaspoons ketchup
• 1 teaspoon worcestershire sauce

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat butter, soy sauce, mustard, garlic, ketchup, and worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. serve warm.

Easy Chicken Enchiladas

Ingredients

• Servings: 12
• 2 teaspoons vegetable oil
• 6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon garlic salt
• 1/2 teaspoon dried oregano leaves
• 1 1/2 cups sour cream
• 3/4 cup chopped roasted red bell peppers (from a jar)
• 1 (4.5 ounce) can old el paso® chopped green chiles, drained
• 3 cups shredded mexican cheese blend
• 2 (10 ounce) cans old el paso® red enchilada sauce
• 12 old el paso® flour tortillas for burritos, 8 inch

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 20 mins


• heat oven to 350 degrees f. spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
• in 12-inch skillet, heat oil over medium-high heat. add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. stir in cumin, garlic salt and oregano. cook 1 minute longer; drain if necessary. pour chicken mixture into large bowl.
• reserve 2 tablespoons sour cream in small bowl; refrigerate. into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
• spread heaping 3/4 cup chicken mixture on center of each tortilla. roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
• top each baking dish evenly with enchilada sauce. sprinkle with remaining 1 1/2 cups cheese. spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
• bake about 50 minutes or until enchiladas are hot. use reserved 2 tablespoons sour cream to drizzle over enchiladas.

Salsa Cheese Boule Dip

Ingredients

• Servings: 8
• 1 (1 pound) loaf round, crusty italian bread
• 1 cup salsa
• 1 1/2 cups shredded cheddar cheese
• 1 (8 ounce) package cream cheese, softened
• 1 cup sour cream

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• cut a circle out of the top of the bread and scoop out the inside. tear the inside into pieces for dipping.
• in a medium size mixing bowl, combine salsa, cheddar cheese, cream cheese, and sour cream. spoon the mixture into the bread bowl, place the top back on the bread. wrap the bread in aluminum foil.
• bake for 1 1/2 hours. serve warm with the reserved bread pieces.

mashed cauliflower and carrots

Ingredients

• Servings: 6
• 1 (16 ounce) package frozen cauliflower
• 1 (16 ounce) package frozen carrots
• 1 (8 ounce) container fat-free sour cream
• 1/4 cup apple vinegar
• 1 teaspoon garlic powder
• salt and ground black pepper to taste
• 1/4 cup butter (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place cauliflower and carrots in a large pot of lightly salted water; bring to a boil until vegetables are soft, 10 to 15 minutes. drain and transfer vegetables to a large bowl.
• mash sour cream, vinegar, garlic powder, salt, black pepper, and butter into cauliflower and carrots by hand or using a food processor, until desired consistency.