Lactation Cookies

I got this recipe from Stephanie Fritz a few years ago. They have a few ingredients in them to help boost milk supply, they're really just a healthier cookie. Call me crazy, but I just LOVE these cookies, the "healthy" ingredients give it a good rich flavor. Just don't eat too many of them :)

* 1 cup butter
* 1 cup sugar
* 1 cup brown sugar
* 4 tablespoons water
* 2 tablespoons flaxseed meal*
* 2 large eggs* 1 teaspoon vanilla
* 2 cups flour* 1 teaspoon baking soda
* 1 teaspoon salt
* 3 cups oats, thick cut if you can get them
* 1 cup or more chocolate chips
* 2 tablespoons of brewers yeast* (be generous)


Directions:


Preheat oven at 375 degrees F.

Mix together 2 tablespoons of flaxseed mealand water, set aside for 3-5 minutes.

Cream (beat well) margarine and sugar. Add eggs one at a time, mix well. Stir flaxseed mixture and add with vanillato the margarine mix. Beat until blended.

Sift together dry ingredients,except oats and chips. Add to margarine mixture. Stir in oats then chips. Scoop or drop onto baking sheet, preferably lined with parchment or silpat.The dough is a little crumbly, so it helps to use a scoop.


Bake 8-12 minutes, depending on size of cookies.
Serves: 6 dozen cookies
Preparation time: 15 minutes


*can be found at any local health food store.**NOTE** *IT MUST BE BREWERS YEAST, NO SUBSTITUTIONS.
*If you don't like chocolate chips, it can be any sort of sweet chip-likething. (Peanut butter chips, butterscotch, whatever you like!) And I imaginethat you could even sub with nuts if you wanted! But those cookies?Seriously, the BEST EVER.

Chicken Tamale Casserole

This recipe was SO easy, I couldn't help but post it. It's not ESPECIALLY delicious, but it's nice for variety, and when the prep work is so easy, heck, why not add it to the recipe rotation???

• 1 cup (4 oz) preshredded 4-cheese Mexican blend cheese, divided (I didn't have this, so I used half cheddar, half pepperjack cheese)
• 1/3 cup fat free milk (I used 1%)
• 1/4 cup egg substitute (or just 1 large egg)
• 1 tsp ground cumin
• 1/8 tsp ground red pepper
• 1 (14 3/4 oz) can cream-style corn
• 1 (8.5 oz) box corn muffin mix (such as jiffy or Martha White)
• 1 (4oz) can diced green chilies
• cooking spray, such as PAM
• 1 (10 oz) can red enchildada sauce
• 2 cups shredded cooked chicken breast (I used 2 cans of chicken and it tasted fine)
• 1 (2 oz) can sliced olives (optional)
• 1/2 cup sour cream (I'm a sour cream lover, but I didn't think the recipe needed this)
  
  

1. Preheat oven to 400
2. In a large bowl, combine 1/4 cup cheese and the next 7 ingredients (through chilies), stirring just until moist. Pour mixture into a 9x13 in pan coated with cooking spray.
3. Bake at 400 for 15 minutes, or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken and sprinkle with remaining 3/4 cup cheese and olives, if desired.
4. Bake at 400 for additional 15 minutes, or until the cheese melts. Remove from oven; let stand for 5 minutes. Cut into 8 pieces, and top each serving with 1 TBS sour cream.

Caramel Apple Dip

Here's another ridiculously easy recipe that has been a hit every time I've made it.


16 individually wrapped caramels
1/4 cup water
1 (8 oz) package cream cheese
1/2 cup brown sugar

In medium saucepan, over med-lo heat, melt caramels with water, stirring frequently. Once smooth, remove from heat. In medium bowl, cream together cream cheese and brown sugar, until very smooth. Fold in caramel mixture. Refridgerate until ready to use, or serve immediately.

Serve with apples, or whatever other fruit you'd like.

To prepare ahead of time, cut the apples, and let them sit in the refridgerator in 4 cups water and 1/4 cup lemon juice until ready to serve. This will keep them from turning brown. Be sure to let them dry off before you serve them.

Jalepeno Popper Dip

Super quick, easy, and yummy.  That's the BEST kind of recipe!

2 (8 oz) packages cream cheese, softened
1 cup mayo
1 (4 oz) can diced green chilies, drained
1 (2 oz) can diced jalepenos, drained
1 cup grated parmesean cheese (the real stuff, not the green can)

Stir cream cheese and mayo in large bowl until smooth. Stir in chilies and jalepenos. Pour into microwave-safe bowl and sprinkle with grated parmesean cheese. Microwave on hi until hot, about 3 minutes. *OR* to brown the cheese (which is what I did) bake at 375 for 30 minutes.

Yep, it's THAT easy.

You can dip crackers, chips, or whatever you'd like in it. (I served it with Ritz crackers, and thought that was good, but most everyone else dipped Fritos in it)

Crepes Ensenada

This is a super easy recipe. I'm not thrilled with the cheese sauce, but the basic idea is pretty good, and I can't argue with how simple it is! If anyone has a better idea for the cheese sauce, let me know!

12 thin slices of ham (lunch meat)
12 10" flour tortillas
1 lb monterrey jack cheese, cut into 12 pieces (I just use string cheese)
7 oz can green chilies
chesse sauce (see below)
paprika

Preheat oven to 350.

Heat tortillas to soften. On each tortilla, place string cheese wrapped in the ham, and a spoon full of green chilies. Fold in the sides of the tortilla and roll it, enchalada style. Place in a greased 9x13 in baking dish, and pour cheese sauce over. Sprinkle with paprika, bake at 350 for 45 minutes.

Cheese sauce:
1/2 cup butter
1/2 cup flour
4 cups milk
2 1/2 cups shredded cheddar cheese
1 tsp prepared mustard
1/2 tsp salt

In saucepan, melt butter. Slowly add milk and flour until thickened. Add remaining ingredients and cook until smooth.

I have never used all the cheese sauce, I might try halving in one of these times.

Mexican Casserole

I was suprised how yummy this came out (or maybe it's just the pregnancy that made this so delicious), but I thought it had a great flavor, and the family enjoyed it, Cory even went back for THIRDS! Don't expect the chips to stay crunchy, that's not what they're there for. I'd say this is a casserole pretty enough and tasty enough for company. This was not spicy at all, for a little heat, add red pepper flakes and/or hot sauce to the meat mixture.


1 lb lean ground beef or turkey
1 can diced green chilis
season to taste (I used garlic salt, paprika, cayenne pepper, and taco seasonings)
1 cup salsa
1 cup diced tomatoes (I used the tomatoes with jalepenos)
16 oz can chili beans (you can sub black beans, if desired)
3 cups tortilla chips, crushed
2 cups sour cream
2 oz can sliced black olives, drained
1/2 cup green onion, chopped
1/2 cup fresh tomatoes, chopped
2 cups shredded cheddar cheese

Preheat oven to 350

In large skillet, over med-hi heat, cook ground beef with desired seasonings and green chilis until beef is no longer pink. Stir in salsa and canned tomatoes, reduce heat, simmer 20 minutes, or until liquid is absorbed. Stir in beans and heat through.

Lightly grease a 9x13 in baking pan. Spread crushed chips over bottom of dish, then spoon meat mixture on top of chips. Spread sour cream over over meat mixture and sprinkle with olives, green onions, and fresh tomatoes. Top with cheese.

Bake at 350 for 30 minutes, or until hot and bubbly.

Fruit Dip

During the winter, when it seems like there is only boring fruit in season, this is how I spice it up for the family. It is an actually an apple dip, but I just chop the fruit up, and mix it all together:

1 package cream cheese
1 tsp vanilla
1/2 cup brown sugar
1/4 cup powdered sugar

Mix together and add fruit. I like to add chopped apples, grapes, bananas, pears, etc. You can also add chopped walnuts.