Soft Sugar Cookies
2/3 cup butter-flavored shortening
2/3 cup butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350 degrees. In a bowl, cream together butter, shortening, and sugar. Stir in the eggs and the vanilla. Combine flour, baking powder and salt and add these to the creamed mixture. Chill dough for one hour in a bowl covered with plastic wra. Roll dough into walnut size balls and roll balls in sugar (unless frosting). Place on an unprepared cookie sheet. Bake ten to twelve minutes or until the bottoms are lightly browned. Remove from sheets and allow to cool.
Sugar Cookie Frosting
4 cups confectioners sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
Food coloring
In a large bowl, cream together confectioners sugar and shortening until smooth. Gradually mix in milk and vanilla with an electric mixer until smooth and stiff, about five minutes. Color with food coloring if desired.
Fast Enchilada Sauce
1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (we adjusted to 1 teaspoon)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper
Heat the oil in a 12″ skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.
Easy Chicken Enchiladas
3 cups shredded cooked chicken (1.5 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (use provided recipe or 20 ounces in the can)
1-2 (4-ounce) cans chopped green chiles, drained
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Adjust an oven rack to the middle position and heat the oven to four hundred degrees. Combine the chicken, 2 cups of the cheddar cheese, 1/2 cup of the enchilada sauce, the chiles and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm & pliable (approximately 1 minute). Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9×13″ baking dish lightly coated with vegetable oil spray. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes. Remove the foil and continue to bake until the cheddar browns, about five minutes longer. Serve, passing the remaining 1 cup of sauce.
Fast Enchilada Sauce
1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (we adjusted to 1 teaspoon)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper
Heat the oil in a 12″ skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.
