Skillet Chicken Enchilada Pasta

Well, we are in full-summer-break mode. Sleeping late, watching TV until lunch, playing Wii all afternoon, riding bikes, going to the park,hanging out with friends  Fun stuff.  Of course..the children are doing that stuff.  I am doing laundry, continually fielding requests for snacks and breaking up arguments about who stole the soccer ball.  OK, seriously, it's been a pretty nice summer break.  Low-stress and tremendously fabulous weather.  Kids and I are having a pretty good time.
Enter this very easy and very stress free dish for a quick dinner. Perfect after a busy day of summer fun. This isn't too much of a structured recipe, just something that is tossed together to make your life a little bit easier, great  for using your leftover pasta!
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Skillet Chicken Enchilada Pasta
Prep Time: 15 minutes
Cooking  Time: 20 minutes
Serves: 4-6

Ingredients:

• 3 cups cooked pasta of your choice
• 1 cup cooked chicken, chopped or shredded
• 2 cups shredded cheddar cheese
• 1 cup enchilada sauce
• 1 TBSP canola oil

Directions:

1. In a large skillet, heat oil.   Add enchilada sauce and warm slightly.  
2. Add in pasta and coat with sauce.  Stir in chicken.
3. Top with cheese.  Let cheese melt and continue cooking until heated thoroughly

Dark Chocolate Peanut Butter Pretzel Cookies

Today we are flashing back to a simpler time...2011.  Remember 2011?  Charlie Sheen had a bit of a public  meltdown. William and Kate tied the knot. Oprah ended.  And, of course..Table for Seven was born!  These cookies were the very first recipe posted on my blog.  Do you remember?  Quite possibly not, I think Mr Plain was my only reader way back then. Anyway, these cookies have been quite a favorite of ours and with my most current batch, I decided to take new photos and re-introduced them to you guys.  This is why..dark chocolate, peanut butter, pretzels, chocolate are mixed into a lovely cookie package. (Did I say chocolate?)  They are divine.  The only problem is you can not just eat one.  You will be snacking on these all day once you start.  Make sure you have a nice glass of milk to wash them down.
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Dark Chocolate Peanut Butter Pretzel Cookie
Adapted By: Baby Center Blog
Prep Time: 20 minutes
Bake Time:  10 minutes
Makes approx 3 dozen

Ingredients:

• 1 cup butter (2 sticks) room temperature
• 1 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup creamy peanut butter
• 1 3/4 cup white flour
• 1 1/4 cup cocoa powder 
• 2 tsp baking soda
• 1/4 tsp salt
• 3/4 cups chocolate chips
• 3/4 cup peanut butter chips
• 1 cup pretzels, crushed

Directions:

1. Preheat oven to 350 degrees. Cover cookie sheet with parchment paper or spray lightly with cooking spray.
2. In a large mixing bowl, mix butter and sugars until fluffy. Add in eggs. Add in peanut butter.
3. In a separate bowl, combine flour, cocoa powder, baking soda and salt.
4. Slowly add flour mixture into peanut butter/sugar mixture.  Combine well.
5. Stir in both chips and pretzels.
6. Scoop approx 1 TBSP of dough and roll into a ball. Continue placing them about 1in from each other.  Flatten slightly with palm of your hand.
7. Bake for 9-10 minutes. Let them cool about 2-3 minutes before removing them from cookie sheet. Transfer to wire rack to cool completely.

Dad's Cheesecake-#SundaySupper

Welcome to this week's edition of #SundaySupper!  

Our host (and founder of #SundaySupper!) : Isabel at Family Foodie.

Of course, today's theme is very fitting..Father's Day.  Whew..time to be really honest.  This week has been a little tough.  Tuesday was year since my Eliza was born.  And, of course, today is Father's Day.  

Unfortunately, I lost my dad back in 1998.  

Me and my siblings with my dad circa 1970's..I will let you guess which one is me :)

My father's very favorite dessert was cheesecake.  Nothing fancy, nothing too flashy. My mom's recipe.  It was served every year for his birthday.  It will be one of the little reminders of my childhood, for the rest of my life.  That's how much he loved it.   My Dad was a wonderful man. A great provider with a silly sense of humor, while still running a strict household.  He liked things organized, but, simple. Hence, the very simple above photo..served up just the way he liked it..with a fork to dig in.  

Happy Father's Day Dad.  Enjoy.

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Cheesecake

Prep Time: 20 minutes

Cooking Tim: 40 mins + 3 hours refrigerator

Serves: 4-6

Ingredients:

• for crust:
• 8-10 graham crackers
• 1/4 cup sugar
• 1/3 cup melted butter
• for cheesecake:
• 2-8oz cream cheese at room temperature
• 1/2 cup sugar
• 1/2 tsp vanilla
• 2 eggs
• for topping:
• 1/2 cup sour cream
• 2 TBSP sugar

Directions:

1. In a blender,  mix graham crackers until they are fine crumbs. Mix crumbs with butter and sugar. Press firmly into the bottom of a 9 in pie dish.
2. Preheat oven to 350 degrees.
3. In a mixing bowl, combine cream cheese, sugar, eggs and vanilla until combined
4. Pour into pie crust.
5. Bake for 40 minutes or until center is set.
6. In a small bowl, mix sour cream and sugar.  Spread on cake for the last 5-8 minutes of baking time.
7. Remove from oven.  Refrigerate for at least 3 hours before serving.

More #SundaySupper!

Dad’s Favorite Main Dishes:

• Father’s Day Ribs by Jane’s Adventures in Dinner
• Chorizo Burgers by La Cocina de Leslie
• Whiskey Sliders by Cravings of a Lunatic
• Beer Can Chicken by Crazy Foodie Stunts
• Pesto Shrimp Roll Sandwich by Growing Up Gabel
• Cast Iron Filet Mignon with Wine Sauce by I Run For Wine
• Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales
• Chicken Wings for Dad by The Not So Cheesy Kitchen
• Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
• Spaghetti with Homemade Meatballs by Curious Cuisiniere
• Tamale Pie Ring by Treats & Trinkets
• Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons
• Grandma Papina’s Lamb Stew by Webicurean
• Barbecue Beans and Ribs by Food Lust People Love
• Skillet Meat Lasagna by Peanut Butter and Peppers
• Panko Crusted Snapper by Supper for a Steal
• Gluten Free Bourbon Honey Grilled Pork Chops by No One Likes Crumbley Cookies
• Boiled Shrimp for Father’s Day by The Catholic Foodie
• Dad’s Famous Baby Back Ribs by Family Foodie
• Turkey Stuffed Peppers by Ruffles & Truffles
• Lightened Up Fish Biriyani With Fresh Dill by Sue’s Nutrition Buzz
• Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious

Dad’s Favorite Appetizers and Sides:

• Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands
• Tuna Pasta Salad - Dad’s Recipe by Juanita’s Cocina
• Grilled Bok Choy by Shockingly Delicious
• Bacon-Cheddar Potato Salad by Home Cooking Memories
• Couscous Tabbouleh by Soni’s Food

Dad’s Favorite Desserts

• Dad’s Cheesecake by Table for 7
• Cheese Crackers by The Urban Mrs
• Coconut Cream Pie by Cookin’ Mimi
• Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
• Homemade Nutter Butters by Pies and Plots
• Shoot for the Stars Chocolate Cupcakes by Ninja Baking
• Golden Coconut Bars by Magnolia Days
• Classic Oatmeal Raisin Cookies by NeighborFood
• Velvet Cookies by Cindy’s Recipes and Writings
• Pecan Pie by Small Wallet Big Appetite

Rainier Cherry Crumble

Well,hi.  We are back in business. Taking a few days off was good for me.  I relaxed, played with my kids and stayed off the computer. Felt good to re-charge a bit.
Thank you everyone for the kind words, prayers and thoughts this week.  Tuesday was an emotional day.  But, it started with a phone call from my Mom and ended with a phone call from my sister.  Two people who can always make me feel better :)
Let's now talk cherries.  Rainier cherries to be exact.  I'm am not a cherry person..don't care for your average cherry.  Maraschino cherries, nope.  Cherry cobbler..could live without it.   OK..I love cherry jolly ranchers (or it strawberry?)  Hardly comparable.  My oldest is a cherry eater and on the occasion, I grab her some from the market.  On one trip, the only cherries not in a 200 lb container were the rainier variety, so, we bought them.
Guys. these are some serious delicious cherries.  They are also a bit pricier than your regular Bing cherry. But, soooo, totally worth it.  They are sweet with a lovely snap when you bite into them. From what I googled..they are the "superior" cherry.  Ooh La La. We are very fancy around here.  Yeah, they were gone in record time.

A really quick dessert to whip with this lovely little gems is crumble or a bit of a bake. That's what my turned out like. Make sure your butter is cold..mine was a little soft..tough to work with, but, it's just as yummy. There are a couple options..make it in a skillet, a baking dish or individual ramekins.  We opted for the baking dish method.  Worked like a charm.
Enjoy.
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Rainier Cherry Crumble
Adapted From My Recipes
Prep Time: 20 minutes
Cooking Time: 25 minutes
Servings:  4

Ingredients:

• 1 tsp cornstarch
• 1 tsp lemon juice
• 1/3 cup flour
• 1/3 cup brown sugar
• 2 1/3 TBSP, cold butter. cut into pieces
• 1/4 tsp ground cinnamon
• 1 lb Rainer cherries, washed, pitted

Directions:

1. Preheat oven to 400 degrees.  Spray an 8 in baking dish with cooking spray.
2. In a mixing bowl, combine cornstarch, lemon juice and cherries.  Toss to coat.  Pour into pan.
3. In another bowl, add flour, brown sugar, cinnamon. Whisk together.  
4. Add button.  With a pastry cutter or 2 knives, cut butter until mixtures is coarse.
5. Sprinkle over cherries.
6. Bake for 25-30 minutes or until bubbly.
7. Let it stand for 20 minutes before serving.

Eliza Hope

One year ago today, I had a baby. A tiny little girl name Eliza Hope. Eliza was born 9 weeks early and was faced many challenges right from the start. (if you would like to read her story, please click here for my personal blog). We lost her just 31 days later.

What has this year been like? My husband describes it as a roller coaster.  Some days, you feel up and pretty good, the next?  It's down.  And the next day...really down.  My family keeps me going everyday, this blog keeps me going on others. Sounds silly..a little blog dedicated to taking photos of food makes me feel better.  Well, it does. It has been a great outlet for me in many ways.  So, thank you for keeping up with me, my kids, my husband and what we love to eat.

I am going to take the next few days off. To unplug, recharge and spend time with  my kids who are already getting a little stir crazy on summer break and also, to reflect on my little Eliza's life that was very short, but, a very big part of our lives.
I will still be in the kitchen feeding all these kids though, so, more to come. Thanks for sticking around.

Erin

{No Bake} Blackberry Yogurt Pie

This pie is so pretty, isn't it?  It screams summer? Yep, I think it does.

It's not really a frozen pie though.  It looks frozen in this picture..a little?  It's yogurt pie. A small back story... I had to grab a piece of it and stash it in the freezer.  Usually, it not that tough to get an extra slice of something to get a picture of it.  A few reminders to people do help.  My 6 year old does ask "have you taken a picture of this yet? Can we eat it now?"  But, with this pie that was going to be tough.  It was vanishing at a rapid speed.  Stashing a slice in the freezer to shoot at a later time was my only alternative.  Hence..the bit of a frozen look to it.  The taste?  Wow..it not only screams summer to look at, but, it tastes like summer. Cold, fruity, soft and  delicious.  Plus, it's no bake.  No stove. No over heating your kitchen.  

It's a perfect summertime treat.

{another tasty blackberry recipe coming later this week!}

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No Bake Blackberry Yogurt Pie

Adapted From Betty Crocker

Time: 15 minutes + 2 hours in fridge

Serves: 6-8

Ingredients:

• 2 TBSP cold water
• 1 TBSP lemon juice
• 1 1/2 tsp unflavored gelatin
• 4oz cream cheese, softened
• 3-6oz containers blackberry yogurt
• 1/2 cup whipped topping (ex: Cool Whip)
• 1 9in graham cracker pie crust (or any homemade version)
• 1/4 cup fresh blackberries, chopped (optional)

Directions:

1. In a saucepan, add water and lemon juice. Sprinkle in gelatin.  Heat on low until dissolved.  Let it cool for about 2 minutes.
2. In a mixing bowl, beat cream cheese until smooth. Add yogurt.  Pour in gelatin mixture.  Beat until combined.
3. Fold in whipped topping.  Stir in blackberries.
4. Pour into pie crust.  
5. Refrigerate for 2 hours before serving.

Chocolate Angel Food Cake #SundaySupper

I am so glad to be back with the #SundaySupper crew this week!  

Our theme this week is Free for All hosted by The Not So Cheesy Kitchen.

OK..don't laugh...I have never made angel food cake before.  No!  Growing up, for our birthdays, my mom would make up  whatever kind of cake we wanted.  Mine was chocolate, chocolate chip bundt cake with powdered sugar glaze..no surprise, right?  My brother's was angel food cake with strawberries.  I loved the strawberries, but, never really enjoyed the cake. It was a bit too spongy for my taste.  I am convinced this is why my brother chose this cake.  My sisters felt the same way.  Pretty much, it was just my mom and my brother eating it. He essentially gobbled it up all himself.  Coincidence? I think not. He also claimed he needed to brush his teeth for 45 minutes every night after dinner. He told us it was good dental hygiene, when in reality, he was just avoiding doing dishes with the rest of us. Mmph..brothers. 

Back to cake.  When the theme for this week popped up, I decided to try a nice angel food cake (fat free!) and to make is a bit more my liking, added chocolate.  It's quite tasty.  My family adored it so much, a picture was quite a project to get (see below photos).  The only problem was that my cake was a bit flat.  I don't think the egg whites were beaten quite enough.  Not a problem taste wise, just appearance (again..note photos below).

Chocolate cake and it's fat free?  A definite winner.

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Chocolate Angel Food Cake
Adapted by Southern Food

Time: 1 hour

Ingredients:

• 12 egg whites
• 3/4 cup sugar + additional 1/2
• 3/4 cup flour
• 1/4 cup unsweetened cocoa
• 1/4 tsp salt
• 1 tsp cream of tartar
• 1 tsp vanilla

Directions:

1. Preheat oven to 350 degrees.  
2. In a mixing bowl, mix egg whites until foamy.  Add cream of tartar and continue until soft peaks form.
3. Gradually, add in  3/4 cup sugar approx 2 tablespoons at a time. Add in vanilla and salt.
4. In a separate bowl, sift flour, 1/2 cup sugar and cocoa.  Gently fold into egg mixture.
5. Bake in an un-greased tube for 45 minutes to 1 hour.

Sometimes, when taking pictures of desserts,a child is usually standing behind me waiting very patiently (or not so patiently) to dig in.

Breakfast

• Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
• Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
• Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb

Main Courses

• Gluten Free Nothing Missing Manicotti by Jane's Adventures in Dinner
• Gluten Free Sun-Dried Tomato & Feta Meatballs over Courgette Noodles by Small Wallet, Big Appetite
• Gluten Free Pizza by Cravings of a Lunatic
• Dairy, Egg & Nut Free Balsamic Portobello Burgers by Curious Cuisinere
• Dairy & Egg Free Raw Pasta with Tomato and Basil Sauce by Mama's Blissful Bites
• Dairy, Egg, Gluten & Nut Free Mushroom Risotto Bake by Cindy's Recipes and Writings
• Dairy, Egg & Gluten Free Vegan Mac and "Cheese" by Webicurean
• Dairy, Egg & Nut Free Creamy Mushrooms on Pasta by The Not So Cheesy Kitchen

Sides

• Gluten Free Persian Cucumber Yoghurt by Shockingly Delicious
• Gluten Free Quinoa with Olives, Basil and Sun-dried Tomatoes by That Skinny Chick Can Bake!!!
• Dairy Free Farro and Fruit Salad by Magnolia Days 
• Dairy, Egg, Gluten & Dairy Free Fattoush Salad by From the Bookshelf
• Gluten Free Chickpea Fritters by The Lovely Pantry
• Dairy, Egg, and Gluten Free Black Bean and Mango Salad by Soni's Food
• Dairy, Egg, Gluten, and Nut Free Grilled Fennel Salad by Food Lust People Love

Breads

• Dairy & Gluten Free French Bread by Blueberries and Blessings
• Dairy & Gluten Free Crunchy Almond Sesame Crackers by Sue's Nutrition Buzz

Treats

• Dairy & Gluten Free Individual Chocolate Pavlova by The Girl in The Little Red Kitchen
• Gluten Free Flourless Chocolate Chip Peanut Butter Cookies by Juanita's Cocina
• Gluten Free Ghoriba by Maroc Mama
• Dairy, Egg & Gluten Free Apple Almond Butter Cookies by What Smells So Good?
• Gluten Free Chocolate Chip Cookies with Almond Flour by Hezzi-D's Books and Cooks
• Nut Free Lemon Cardamom Wedding Cookies by Gourmet Drizzles
• Dairy Free Chocolate Gelato by Growing Up Gabel 
• Dairy, Egg, Gluten & Sugar Free Cantaloupe Strawberry Coconut Gazpacho by Peanut Butter and Peppers
• Gluten Free Meringue Kisses with Dulce de Lece by Basic N Delicious
• Dairy & Egg Free Vegan Everyday Chocolate Loaf by Gotta Get Baked 
• Gluten, Dairy, and Nut Free Coconut Macaroons by Happy Baking Days
• Dairy, Egg, Gluten & Soy Free Tastes like Chocolate Ice Cream by Cookistry
• Dairy, Egg & Gluten Free Vegan Bread Pudding by In the Kitchen with Audrey
• Gluten Free Enoki Mushroom & Pine Nut Quinoa by Family Foodie 
• Gluten Free Mousse & Cookies by Ninja Baking
• Gluten Free Brown Butter Snickerdooles by Pies and Plots
• Dairy, Egg & Soy Free Chai Spice Coconut Ice Cream by Daily Dish Recipes
• Gluten Free Lemonade Dip by The Messy Baker

Drinks

• Gluten & Dairy Free Honey Bear Smoothies by Neighborfood
• Sugar Free Strawberry Meyer Lemonade by The Weekend Gourmet

Be sure to come back on Sunday for all the amazing "Free For All" recipes! We would love to have you join our Twitter #SundaySupper chat party starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to see you to join all you need to do is follow[ the #SundaySupper hashtag and please do not forget to include the hashtag in your tweets as well. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.