Chicken Tamale Casserole

Ingredients

• 1 cup (4 oz) pre-shredded 4-cheese 2% Mexican blend, divided
• 1/3 cup fat free milk
• 1/4 cup egg substitute
• 1 tsp ground cumin
• 1/8 tsp ground red pepper
• 1 (14 3/4-oz) can cream-style corn
• 1 8.5-oz box corn muffin mix
• 1 4-oz can chopped green chiles, drained
• Cooking spray
• 1 10-oz can red enchilada sauce
• 2 cups shredded cooked chicken breast
• 1/2 cup fat free sour cream

Preparation

1. Pre-heat oven to 400 degrees
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist.  Pour mixture into a 13x9 inch baking dish coated with cooking spray.
3. Bake at 400 degrees for 15 minutes or until set.  Pierce entire surface liberally with a work and pour enchilada sauce over top.
4. Top with chicken.
5. Sprinkle with remaining 3/4 cup cheese and bake at 400 degrees for 15 minutes or until cheese melts.
6. Remove from oven; let stand for 5 minutes.  Cut into 8 pieces; top each serving with 1 tbsp sour cream.

Notes:
I did not have a can of creamed corn at home, so I used frozen corn (about 16 oz) that I already had in the freezer.  I used a larger 7-oz container of green chiles (not drained) to make up for the moisture.  We also added some black beans to the top with the chicken to make it a little more substantial.

Raw cornbread, corn, green chile mixture

Baked cornbread with enchilada sauce on top

Chicken added

Plus some beans

And cheese, of course

Finished product.  We don't cut slices, just scoop!

Simple Slow Cooker Applesauce

This is a super easy recipe that just needs to be thrown together and it cooks itself.  It lasts for a week or two in the fridge and can easily be frozen as well (if you get overzealous and make a double batch... it's been known to happen).  My boyfriend swears by Musselman's Chunky Applesauce, but it is nowhere to be found out West and he can't get enough of this homemade stuff!

~3 lbs. apples
1/2 cup water
1/2 tsp. cinnamon
1/4 - 1/2 cup sugar (or Splenda, Truvia, etc.) or to your taste

I peel the apples (but you certainly don't have to), core them, and cut them into 8 pieces.  Add all the ingredients to your slow cooker and set it to low.  Let cook for 8 hours.  When the applesauce is done cooking, you can mash it up to whatever consistency you like!

Note:  For this recipe I used half gala and half granny smith apples.  I have used fuji in the past and that turned out well also.  The grocery store usually has a 3-lb. bag of one type of apples on sale, which makes the decision easy :)

This would also be really good as a dessert - served warm over ice cream or with whipped cream on top!

Homemade Mustard Vinaigrette

Ingredients
2 cloves garlic
1 tablespoon apple cider vinegar (or any type you have in the house)
~6 tablespoons dijon mustard
2 tablespoons extra virgin olive oil

Combine all ingredients in a food processor and mix until well blended.  I think it's important to taste this as you go, because it's all about how you want it.  If the flavor is a little too harsh, add some more oil or less garlic.  Like it with more of a bite?  I used dijon mustard with horseradish for just a little kick.

This makes about 1/2 - 2/3 cup (which I determined by how far up the side it came in the 1-pint gelato container I am storing it in)

And yes, that gelato is even better than it sounds.

Red Velvet Brownies.... nom nom nom

These are a super sweet treat for only special occasions (if you're like me and my guy who have little to no self control).  B's comment: "Those are the best thing I've ever eaten.  Please throw them away."  I have a problem throwing food out, but I have to agree with him here.  These are sinful. And delicious. And a pretty shade of red!



Red Velvet Brownies
Slightly modified recipe from How Sweet It is


1/2 cup butter, at room temperature
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
2/3 cups chocolate chips (optional, but recommended)

Preheat oven to 350.
Spray a 9 x 9 cake pan.
In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add vanilla. With the mixer on medium speed, add in cocoa powder and red food coloring. Beat until batter is completely red. Add flour and salt, mixing until just combined. Fold in chocolate chips.
Spread in the 9 x 9 pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean (mine took 5-10 minutes longer than this). Let cool completely before frosting.

White Chocolate Frosting
1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate, melted
1-2 tablespoons milk (or more if needed)
Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. If frosting becomes too liquidy, simply add additional sugar.