These recipes were contributed by Phillip and Victoria Johnson, Burleson residents, and originally appeared in the Burleson November 2015 issue.
Sweet Potato Puffs
- 1 cup sweet potatoes
- 1 Tbsp. brown sugar
- 1/4 tsp. salt
- 1/8 tsp. ground cinnamon
- 6 large marshmallows
- 1/2 cup pecans or graham cracker crumbs
- Preheat oven to 350 F.
- Combine sweet potato, brown sugar, salt and cinnamon. Shape a small amount around each marshmallow.
- Roll in pecans or graham cracker crumbs.
- Place on lightly greased baking sheet. Bake for 6 minutes or until lightly puffed. Do not overbake or marshmallows will melt.
Chicken Enchiladas
Filling:
- 3 cups chicken broth
- 4 pieces boneless, skinless chicken breast
- 2 Tbsp. tomato paste
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
Sauce:
- 2 cups tomato sauce
- 2 tsp. hot cayenne pepper sauce
- 1 tsp. chili powder
24 corn tortillas
2 1/2 cups shredded Mexican cheese blend (optional)
- Preheat oven to 350 F.
- For filling: Bring broth to a boil in a sauté pan. Set chicken into broth. Return to a boil; cover and reduce heat to simmer. Poach chicken in broth, about 10 minutes.
- Remove chicken breasts to a bowl and shred. Add 1/2 cup cooking liquid, tomato paste, spices and salt and work through chicken.
For sauce: Combine all sauce ingredients and heat through, keeping warm until needed.
Dampen two paper towels. Wrap them around the corn tortillas and warm them in the microwave. - Pile about 1/4 cup chicken mixture into warm tortillas, sprinkle with cheese and roll. Line a 9×13-inch baking dish with enchiladas, seam side down.
- Pour hot tomato sauce over the enchiladas and top with remaining cheese. Place enchiladas in hot oven for about 20 minutes to melt cheese and set enchiladas.
Spanish Rice
- 1 Tbsp. vegetable oil
- 1 cup white rice
- 1 cup water
- 1 cup chicken broth
- 1 small onion, halved
- 1/2 green bell pepper, sliced
- 1 8-oz. can tomato sauce
- 1/2 Tbsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Heat oil in pan over medium-high heat. Add rice; stir until browned.
- Stir in water, chicken broth, onion, bell pepper, tomato sauce, garlic powder, salt and pepper; bring to a boil.
- Cover and reduce heat to simmer. Cook rice until most of the liquid is absorbed, about 10-12 minutes.
Hello Dolly Bars
- 1 stick butter
- 1 to 1 1/2 cups graham cracker crumbs
- 1 cup loose, sweetened coconut
- 1 small bag semi-sweet chocolate chips
- 1 14-oz. can sweetened, condensed milk
- Preheat oven to 350 F.
- Heat butter in sauté pan to melt. Spread in the bottom of a 13×9-inch baking dish.
- Add graham cracker crumbs to cover the bottom of the dish. Layer coconut and then chocolate chips. Top with condensed milk.
- Bake in hot oven for 20-30 minutes, until lightly browned and edges are bubbly.
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