So you are ready for dinner, but you are feeling a little Italian…and a little Mexican? No need to worry. Jackie Brown, from Mom on a Mission, joins the best of both worlds — Quick Chicken Enchilada Spaghetti. Spinach bites provide a yummy and different side dish. And the Peppermint Cookies add a refreshing after-dinner touch of mint.
- 16 oz. thin spaghetti, cooked (reserve 1/2 cup of cooked pasta water)
- 2 cups enchilada sauce
- 2 cups shredded cooked chicken
- 2 cup Mexican or sharp cheddar cheese, divided
- Salt and pepper to taste
- Chopped cilantro, chopped avocado or sour cream, optional
- Combine pasta, sauce, chicken and 1 1/2 cups cheese, salt and pepper. Add 1/2 cup pasta water to loosen consistency if needed. Water may not be needed if store-bought sauce is used.
- Mix lightly with tongs.
- Serve with additional cheese and garnish if desired
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1 pkg frozen chopped spinach, thawed and squeezed dry*
- 2 cups (8 oz) Monterey Jack cheese, sharp cheddar or any shredded cheese of choice
- 1/2 cup French’s dried onions
- Heat oven to 350. Coat an 8×8 pan with cooking spray. Whisk flour, baking powder, salt. Stir in milk, eggs, spinach and cheese until just combined. Pour batter into prepared baking pans and bake at 350 for 45 minutes or until lightly browned. Remove from oven and let cool on rack for 15 minutes. Cut into squares, then cut into triangles. Serve immediately**
- *Frozen spinach can be thawed under hot running water in a mini colander. Break apart and run cool water over it while it’s draining. Grasp spinach in your hand and squeeze as much water out as possible. Break dry spinach a part into your recipe. Frozen spinach can also be thawed ahead of time in the refrigerator
- 1 1/2 cup sugar
- 1 cup butter, softened (2 sticks)
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon peppermint extract
- 3 1/3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 cup crushed mini candy canes or peppermint candies
- 1/2 cup sugar
- Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
- Combine 3/4 cup sugar, butter, egg, vanilla and peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, cream of tartar, baking soda and salt. Beat until well mixed. Stir 1/4 cup crushed candy into dough. I used my Pampered Chef food chopper, but a rolling pin crushes just as well in a freezer bag.
- Using a 1-inch cookie scoop, place 2 inches apart onto prepared cookie sheets.
- Bake for 8 to 10 minutes or until edges are lightly browned. (DO NOT OVER BAKE.) Cool 1 minute on cookie sheet; remove to wire cooling rack. Cool completely. Freeze baked cookies or dough balls if desired. Bake 12 minutes if frozen.