Sweet Dinner Rolls

Ingredients:

1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

Directions:

Mix dry ingredients together, (except yeast).  Dissolve yeast in the water and the milk, set aside.  Mix the rest of your wet ingredients.  In a larger bowl mix all ingredients together.  You will have to knead on a lightly floured surface for 10 minutes.  Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).  Bake in preheated oven for 10 to 15 minutes, or until golden.

Caramel Hot Chocolate

2 cups of chocolate milk
2 TBSP caramel topping
frozen whipped topping, thawed, if desired (optional)
pecans, chopped, if desired (optional)

Directions:
Stir milk and caramel in a 1 qt saucepan until well blended.  Heat over medium-high heat, stirring frequently until hot.   Pour into 4 mugs. Garnish with whipped topping and pecans.

I'm always looking for hot chocolate recipes this time of year. I had a caramel hot chocolate the other day and had to look for a recipe so I can have it at home more often.  A little change from my every day Swiss Miss.

Copycat Chili's Chicken Enchilada Soup

Ingredients:

1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed to taste
4 cups of chicken broth
1 cup of masa harina
3 cups of water
1 cup enchilada sauce
16 oz of Velveeta cheese
1 tsp salt to taste
1 tsp chili powder
1/2 tsp cumin

Garnish:

Shredded cheddar cheese
Crumbled corn tortilla chips

Pico de Gallo:

2 medium tomatoes diced
1/2 cup sliced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 tsp finely minced fresh cilantro
1 pinch of salt

Directions:

Add 1 tablespoon of oil to a large pot over medium heat.  Add chicken breasts to pot and brown for 4-5 minutes per side.  Set chicken aside.  Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.  Add chicken broth.  Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.  Add masa mixture to pot with onions, garlic and broth.  Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.  Shred the chicken into small, bite-size pieces and add it to the pot.  Reduce heat and simmer soup for 30-40 minutes or until thick.  Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

 A friend of mine posted on facebook that her family was having this for dinner one night.  I asked her for the recipe and can't wait to try it, it sounds so yummy.  Thanks Jessica!