Garlicky Cheesy Creamy Corn & Spinach

I have never made any of Rachael Ray's recipes but tonight, I decided to try one out...her Garlicky Creamy Corn & Spinach with Schwan's Boneless Beef Short Ribs and Kelly's Famous Mashed Potatoes (which by the way, I used half and half this time in them...naughty)! I was pleasantly surprised that this recipe turned out the way it did, really tasty....and of course, with a few changes that I had to make...involves cheese ;) To print, click Here.

Ingredients:

2 tablespoons butter

2 cans sweet corn, drained

2 large cloves garlic, finely chopped (use more if you REALLY like garlic!)

Salt and freshly ground pepper

1 cup heavy cream or half and half

1 teaspoon grated nutmeg

2-3 bunches of spinach (about 2-3 handfuls from a pre-packaged bag)

1/4 cup shredded parmesan cheese

Directions:

1) Heat a large skillet over medium heat and add butter.

2) When the butter is melted, stir in the corn. Cook for 5 minutes.

3) Stir in the garlic and season with salt and pepper to taste. Cook for 2-3 minutes, stirring often.

4) Add the cream and nutmeg, stirring often, until very creamy, about 15 minutes.

5) Add the spinach and stir until wilted.

6) Add the parmesan cheese and stir well until smooth.

7) Season with salt and pepper if desired.

8) Serve and Enjoy!

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 310
% Daily Value *
Total Fat 21 g	32 %
Saturated Fat 12 g	60 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 62 g	21 %
Sodium 508 mg	21 %
Potassium 1190 mg	34 %
Total Carbohydrate 27 g	9 %
Dietary Fiber 6 g	24 %
Sugars 5 g
Protein 11 g	22 %
Vitamin A	7 %
Vitamin C	159 %
Calcium	3 %
Iron	173 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Sweet and Salty Caramel Pretzel Magic Bars

I am a sweet person, but I don't necessarily enjoy "sweets". I love salt. So how do I give you guys a dessert that gives you your "dessert" sweetness and also my "dessert" saltiness? Well, I found this lovely recipe at DessertNowDinnerLater.com and I think you will enjoy it! Caramel Pretzel Magic Bars! I even enjoyed them! Easy to make, super cheap and super delicious! Try it out tonight! For the complete recipe without photos, click here: Sweet and Salty Caramel Pretzel Magic Bars

Ingredients:

1 1/2 cup graham cracker crumbs

6 Tbsp butter, melted

1-14oz can sweetened condensed milk

50+ pretzels (I used Snyder's Snaps)

20 caramels, unwrapped & cut in fourths

1 cup milk chocolate chips

1 cup sweetened coconut flakes

Directions:

1) Preheat oven to 350°F.

2) Mix graham cracker crumbs with melted butter & press in a sprayed 13x9in pan.

3) Pour about half the can of condensed milk over crust.

4) Layer your pretzels as close together as you like over the condensed milk/crust.








5) Sprinkle caramels, chocolate chips, & coconut flakes.

6) Pour remaining half of condensed milk on top.

7) OPTIONAL BUT RECOMMENDED: Break up some extra pretzels & sprinkle a few extra chocolate chips on top so you can see all the colors & have crunchy pretzels above the condensed milk.

8) Bake at 350*F for 20-30 min until lightly brown. Let cool completely before cutting & serving. ENJOY!!!

Nutrition Facts
Servings 12.0
Amount Per Serving
Calories 435
% Daily Value *
Total Fat 20 g	31 %
Saturated Fat 12 g	62 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 30 g	10 %
Sodium 325 mg	14 %
Potassium 63 mg	2 %
Total Carbohydrate 60 g	20 %
Dietary Fiber 1 g	4 %
Sugars 44 g
Protein 6 g	12 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	1 %
Iron	17 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Chicken Garlic Hummus Enchiladas

I have a certain "someone" in my house that will eat hummus from the tub with a spoon...yes, straight out of the tub with a spoon. He LOVES his hummus. So when I came across this recipe, I was like, holy cow, I HAVE to make this! I wish I would have come up with this recipe, but I didn't, yet I know I must share with y'all! Thank God for KevinandAmanda.com! Putting hummus in a Chicken Enchilada? Crazy talk, right? But OH so good! The only addition I made to this recipe was to add some corn to the enchiladas, use my own Easy Chicken Breasts recipe (shredded) and of course.....more cheese! You know me! I LOVE cheese! Make this tonight and I promise you won't be disappointed! For complete recipe without photos, click here: Chicken Garlic Hummus Enchiladas Recipe

Ingredients:

1 cup rice
2 tablespoons lime juice (I used the juice from 2 limes)
1 teaspoon salt
1/4 cup chopped fresh cilantro

1-2 tablespoons of butter/margarine
5 medium (soft taco sized) flour tortillas
1 cup Roasted Garlic Hummus 
3 cups (12 oz) shredded chicken Easy Chicken Breasts
2 cups shredded cheese or MORE!

1 can sweet corn, drained
10 oz enchilada sauce

Directions:

1) Preheat oven to 375°F.

2) Spray a 9x13 baking dish with non-stick cooking spray.

3) In a bowl, mix rice, salt, lime juice and 2 cups water in a sauce pan and bring to a boil. Reduce heat to low, cover and simmer for 14 minutes. 

Remove from heat, stir in cilantro, butter/margarine and set aside. You can also use a rice cooker, which is what I did. Makes life a lot easier!!!

Stir in Butter/Margarine until smooth.

4) Spread each tortilla with about 1-2 tablespoons of the garlic hummus.

5) Top with about 2 tablespoons of rice.

6) Top with about 1 tablespoon of corn.

7) Top with about 1/4 cup of chicken.

8) Top with about 1/4 cup of shredded cheese.

9) Roll the enchilada up, making sure the ends are tucked inside.

10) You should be able to fit about 5-6 enchiladas in one baking dish.

11) Top the enchiladas with a can of the enchilada red sauce.

12) Cover the enchiladas with MORE cheese!

13) Bake for about 12-15 minutes at 375°F, until they start to brown and ENJOY!

Nutrition Facts
Servings 5.0
Amount Per Serving
Calories 675
% Daily Value *
Total Fat 31 g	48 %
Saturated Fat 16 g	79 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 133 g	44 %
Sodium 1536 mg	64 %
Potassium 388 mg	11 %
Total Carbohydrate 51 g	17 %
Dietary Fiber 17 g	67 %
Sugars 5 g
Protein 48 g	97 %
Vitamin A	1 %
Vitamin C	46 %
Calcium	5 %
Iron	113 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes