Daughters in My Kitchen

Ingredients: Marinade: 6 Tablespoons honey 5 Tablespoons lime juice 1 Tablespoon chili powder 1/2 teaspoon garlic powder 3 boneless skinless chicken breasts (cooked and shredded - about 3-4 cups) Enchiladas: 1(16 ounce) can green enchilada sauce 10 flour tortillas 2 cups shredded cheddar cheese (divided) 1 cup heavy cream Instructions: Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container. Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours. Preheat oven to 350 degrees F. Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan. Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas. Placed rolled tortillas into prepared pan. Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas. Sp...

Ingredients: 1 cup rice 1.5 cups water Instructions: Rinse the rice Put it all together (slightly less water though due to rinsing retaining some water) Cook for 7 minutes manual on high

Ingredients: 1 can pinto beans or kidney 1 can black beans 1 packet taco seasoning yellow chopped onion 1 can stewed tomato 1 can chopped tomato 1 can corn 1 can chopped green chili 1 rotisserie chicken, shredded  Chedder cheese sour cream chips avocado Instructions: Throw everything in the crockpot together. Ideally heat on low for at least 4 hours to get maximum flavor, but if you don't have that much time then switch to the stove top and make even quicker. 

Ingredients: 1 small yellow onion chopped 1 small can jalapenos 1 rotisseree chicken shredded 1 small can diced green chilis 1 packet taco seasoning 1 (14.5 oz) can of chicken broth 2 cans northern beans drained and rinsed 1 (8 oz) block cream cheese 1 cup shredded chedder cheese 1 cup shredded monterey jack cheese chips Instructions: 1) Place onion and jalapeno at bottom of pot 2) Add green chilis, taco seasoning,  3) Add chicken broth and beans, and chicken 4) Cook on low 4-6 hours 5)Add cream cheese and cook low 1 more hour 6)Add shredded cheese and let melt 7)Enjoy!

INGREDIENTS Lemon Curd: 4 tablespoons butter softened 1 cup sugar 2 eggs Zest from 2 lemons 1/2 cup fresh lemon juice see notes, you may need bottled lemon juice to =1/2 cup Cookie Crust: 3 cups crushed cookies coconut, lemon, graham crackers measure after cookies are crushed 4 tablespoons butter melted 1/3 cup sugar 1/2 teaspoon cinnamon Cream Cheese Filling: 2- 8 oz packages cream cheese room temperature or microwaved for about 15 seconds 3/4 cup sugar 2 large eggs 1 teaspoon vanilla or almond extract Topping: Fresh berries, whipped cream optional INSTRUCTIONS MAKE THE LEMON CURD: 1) Beat 4 tablespoons soft butter in a 2-3 quart microwave-safe bowl with 1 cup sugar until smooth. 2) Add two eggs, beat until blended. Remove zest from lemon and juice the lemons. Add lemon juice and zest to butter mixture (mixture may look curdled) whisk all ingredients together. 3) Microwave the mixture on high for one minute, stir with a whisk. Repeat 5 times fo...

Welcome to Daughters in My Kitchen! The following blog is a simple way of housing our family recipes. Some of these recipes we've created ourselves through trial and error, but many are simply one's we've gathered from cooks better than we'll ever be. 

INGREDIENTS Dough 2 1/4   tsp   active dry yeast   or instant yeast 1   cup   milk   lukewarm 1/2   cup   granulated sugar 1/3   cup   butter   unsalted, softened, or margarine 1   tsp   salt 2   eggs 4   cups   all-purpose flour Filling 1   cup   brown sugar   packed 3   tbsp   cinnamon 1/3   cup   butter   unsalted, softened, or margarine Cream Cheese Icing 6   tbsp   butter   unsalted, softened, or margarine 1 1/2   cups   powdered sugar   also known as icing sugar, or confectioner's sugar 1/4   cup   cream cheese   at room temperature 1/2   tsp   vanilla extract 1/8   tsp   salt For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast...