Pumpkin Bars

4 eggs
1-2/3 cups sugar
1 cup canola oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt

ICING:
6 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 tsp vanilla extract
1-2 Tbls milk

In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.

For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator. Yield: 2 dozen.

(Source: http://www.tasteofhome.com/recipes/pumpkin-bars)

Green Chile Chicken & Rice

24 ounces boneless skinless chicken thighs, trimmed of fat (I used chicken breasts)
Kosher salt and coarsely ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
14 ounces green enchilada sauce (I like Herdez Mexican Cooking sauces, which is in a jar)
1 cup water (high elevations should add an additional 1/4 cup)
1 cup long-grain rice
1/2 cup chopped fresh cilantro

Pat the chicken dry with paper towels and season both sides with salt and pepper.

Heat 1 tablespoon of oil a 12″ skillet over medium-high heat. When very hot, add the chicken thighs and cook for about 5 minutes or until golden and crispy on one side. Transfer the chicken to a plate and set aside.

Add the remaining 1 tablespoon of oil to the pan and allow to heat for about a minute. Add the chopped onions and cook for about 5 minutes or until the onions are translucent. Add the garlic and cumin and cook for about 1 more minute. Add the enchilada sauce, water, and rice and bring to a boil. Place the chicken, brown side up, on top of the rice. Reduce heat and cover. Cook for at least 20 minutes, stirring about every 5 minutes to prevent the rice from scorching. When the rice and chicken are cooked through, it’s done (higher elevations will take longer, maybe even twice as long, so plan accordingly.) Add the cilantro and stir to combine. Serves 4-6.

(adapted slightly. Source: http://www.ourbestbites.com/2014/09/green-chile-chicken-rice/)

Creamy Spinach and Cheese Green Chile Enchiladas

1 Tbls olive oil
1 small yellow onion, diced
1 clove garlic, minced
10 cups fresh spinach leaves
1 Tbls fresh lime juice
1/3 cup chopped cilantro
1 can (4.5 ounces) chopped green chiles
1/2 tsp ground cumin
1/4 tsp ground chili powder
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper, to taste
1 can (10 oz) Mild Green Chile Enchilada Sauce
8 Flour Tortillas (Burrito size)
2 cups shredded Monterrey Jack cheese, divided
1 cups shredded Cheddar cheese, divided

Toppings:
Green onions, chopped
Fresh cilantro, chopped
Diced avocado

1. Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chilies, cumin, and chili powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

2. To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.

3. Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.

Note-these enchiladas freeze well. Cool completely, without toppings, and place in a Tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!

(adapted slightly ... Source: http://www.twopeasandtheirpod.com/creamy-spinach-and-cheese-green-chile-enchiladas/)

Nestle Toll House Chocolate Chip Cookie Bars

I took these babies to a girl's night, and they were a hit. Everyone wanted the recipe. The coconut oil gives it the perfect coconut flavor. So delicious.

3 1/4 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 cups butter, softened
1/2 cup coconut oil
1 cup + 2 tablespoons granulated sugar
1 cup + 2 tablespoons packed brown sugar
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups chocolate chips (I usually mix up whatever I have, milk, semi-sweet, white – yum!)
​
Preheat oven to 375°. Grease 17 x 12 x 1 jelly roll pan.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts.

Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

(Source (slightly adapted): http://www.thesisterscafe.com/2013/08/perfect-chocolate-chip-bar-cookies-crowd)