Cookies and Cream Donuts

These are a copycat recipe for Krispy Kreme's Cookies and Cream Donuts. Very yummy so if you don't have donut pans go get some its worth it! I ordered mine from Crate and Barrel.

Ingredients
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup granulated sugar
1/2 cup light-brown sugar
1/3 cup vegetable oil
2 large eggs
1 1/2 tsp vanilla extract
3/4 cup buttermilk
Softened butter, for doughnut pan
Vanilla Icing with Oreos
3 3/4 cups powdered sugar
5 Tbsp milk, then more as needed
1 Tbsp heavy cream
3/4 tsp vanilla extract
8 Oreos, crushed
Oreo Whipped Cream
1 cup heavy cream
3 Tbsp powdered sugar
2 Oreos, finely crushed
Directions
Preheat oven to 350 degrees. Butter doughnut pans with softened butter, set aside. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt until well blended, make a well in mixture and set aside. In a separate mixing bowl, combine granulated sugar, light-brown sugar, vegetable oil, eggs, vanilla extract and buttermilk, mix until well combined. Pour wet mixture into well in dry mixture, and using a wooden spoon stir mixture until combined. Scoop mixture into a large piping bag and pipe mixture into prepared doughnut pans, filling each well about 3/4 full. Bake in preheated oven 12 - 13 minutes until toothpick inserted into doughnut comes out clean. Invert doughnuts onto a wire rack to cool. Cool completely then spoon and spread Vanilla Icing over tops of doughnuts and immediately sprinkle tops with crushed Oreos (from the 8 Oreos). Allow icing to set then pipe Oreo Whipped Cream into centers of doughnuts. Serve immediately or store in an airtight container in refrigerator.
For the Vanilla Icing:
In a mixing bowl, whisk together 3 3/4 cups powdered sugar, 5 Tbsp milk, 1 Tbsp heavy cream and vanilla. Stir in more milk if needed, just a few tsp at a time until mixture is spreadable (it should still be fairly thick - like a thick glaze).
For the Oreo Whipped Cream:
In a mixing bowl using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Stir in powdered sugar and whip until stiff peaks form. Fold in finely crushed Oreos.

Recipe source: Cooking Classy

Cafe Rio Chicken and cilantro lime dressing

This was really delicious!! I made the shells out of thin tortillas and baked them in some cool pans I just got to give them their shape. We added lettuce, tomatoe, crispy tortilla strips, sour cream and shredded cheese.

Chicken Tacos (Cafe Rio Shredded Chicken Copycat Recipe)
Ingredients
2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)
Directions
Place chicken breast halves in the slow cooker. In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc.
Recipe Source: Cooking Classy
Now for the dressing:
Cilantro Lime Dressing(Cafe Rio copycat recipe)
Ingredients:

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno ( if you like it mild, just remove the seeds)
Instructions
Mix all ingredients together in the blender. That's it!
Recipe source: The Recipe Critic

Nanaimo Bars

Ingredients
Bottom Layer:
1/2 cup salted butter, diced into pieces
1/3 cup packed light-brown sugar
3 Tbsp cocoa powder
1 large egg, lightly beaten
1 1/2 tsp vanilla extract
1 3/4 cup graham cracker crumbs
1 cup sweetened shredded coconut
1/2 cup finely chopped pecans or almonds (I used pecan cookie pieces)

Filling
1/3 cup salted butter, softened
1/4 cup heavy cream
2 Tbsp custard powder or vanilla/white chocolate instant pudding mix
2 cups powdered sugar

Top Layer
4 oz. semi-sweet chocolate, chopped
2 Tbsp salted butter

Directions
Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and cocoa powder and whisk until well combine. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat and cook for 1 - 2 minutes until mixture has thickened. Remove from heat, stir in vanilla. Add in graham cracker crumbs, coconut, and pecans and toss until evenly coated. Press mixture into a buttered 8 by 8-inch or 9 by 9-inch baking dish. Cover with plastic wrap, place in freezer for 20 minutes or refrigerate for 40 minutes.
In a mixing bowl, using and electric hand mixer set on medium speed, whip together butter, heavy cream and custard powder until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until mixture is smooth and creamy, about 1 minute (mixture may seem dry at first but should start to come together). Spread mixture into an even layer over chilled graham cracker base. Cover with plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture into an even layer over filling layer, cover with plastic wrap and chill in refrigerator for 10 minutes until chocolate has set. Cut into squares, store in an airtight container.

Chicken Enchilada Bake

We loved this quick and easy dish!
*4-1/2 cups cubed rotisserie chicken OR *2-1/2 cans of chicken breast
*1 28 oz. can green enchilada sauce
*1-1/4 cups (10 oz.) sour cream
* 1 can cream of chicken soup
* 2 cans mild green chilies- optional
*9 corn tortillas(6 inch), cut into 2 inch strips
*4 cups(16 oz.) shredded Monterey Jack cheese

Directions
Mix the enchilada sauce, soup, green chilies and sour cream in a bowl. In a greased 13x9 inch baking dish, layer half of the chicken, enchilada sauce mixture, tortillas and cheese. Repeat layers.

Cover and bake at 375 for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Yield: 10 servings

Turkey Pot Pie

This recipe makes 2 pot pies! You can also use chicken.
Ingredients
2 medium potatoes, peeled and cut into 1-inch pieces
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1 celery rib, diced
2 tablespoons butter
1 tablespoon olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey(I boiled a turkey breast for 2 hours then shredded the meat)
2/3 cup frozen peas
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
1 package (15 ounces) refrigerated pie pastry
1 egg

Directions
In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.
Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.

To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each).

Creamy Peppermint Patties

Wow! These are heavenly...
Ingredients

1 pkg. (8 oz.) cream cheese, softened
1 tsp. peppermint extract( I use 1- 1/2 tsp.)
9 cups confectioners'(powdered) sugar
3/4 cups milk chocolate chips
3/4 cups semisweet chocolate chips
3 Tbls. shortening

Directions
* In a large bowl, beat the cream cheese and extract until smooth. Gradually add confectioners sugar, beating well.

*Shape into 1 inch balls. Place on waxed paper-lined baking sheets. Flatten into patties. Cover and refrigerate for 1 hour or until chilled.

*In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator. Yield: about 4 dozen.

Chocolate Mousse Napoleons

These non-traditional Napoleons are filled with cinnamon-flavored chocolate mousse and drizzled with melted chocolate. Give them a try... they're exquisite! They are really fun to give away as gifts to friends. I made these ones for my friend's birthday.

Ingredients
1/2 of a 17.3 oz. pkg. Pepperidge Farm Puff Pastry Sheets(1 sheet), thawed(I double the recipe and use both sheets in the box)
1 cup heavy whipping cream
1/4 tsp. ground cinnamon
1 pkg. (6 oz.) semi sweet chocolate pieces, melted and cooled(about 1 cup)
1 square (1 oz.) semi-sweet chocolate, melted(I use Baker's)
Confecitoners' sugar

Directions
Heat oven to 400 degrees F.

Unfold pastry sheet on a slightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries 2-inches apart on 2 baking sheets.

Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool on a wire rack for 10 minutes.

Put the cream and cinnamon in a medium bowl. Beat with an electric mixer set on high speed until stiff peaks form. Fold in the melted chocolate pieces. Split each pastry into 2 layers, making 36 pieces. Spread 18 bottom halves with the chocolate cream mixture. Top with the remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.

Drizzle the pastries with the chocolate and sprinkle with confectioners' sugar just before serving. To do this I place a square of chocolate in a plastic ziploc baggie and put it in the microwave for 30 seconds at a time until it is melted. Then I cut off the very tip of the baggie and pipe the chocolate onto the pastries.