Monster Cookies

INGREDIENTS:
3 eggs
1 cup packed brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1/2 cup butter
1 1/2 cups peanut butter
4 1/2 cups rolled oats
1 cup semisweet chocolate chips
1 cup candy-coated milk chocolate
pieces

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a very large bowl, beat the eggs.
3. Add the remaining ingredients in order, mixing well.
4. Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.

That's right there is no flour in these cookies, so that makes them healthy ;) They are awesome and you really do need to use an ice cream scoop to make them turn out right. 

Mini Skillet Meatloaves

A really quick and easy way to make meatloaf.


Ingredients
1/3 cup breadcrumbs
1/3 cup milk
1/3 cup chopped fresh parsley
1 large egg
3 tablespoons Worcestershire sauce
1 small onion, finely minced
2 cloves garlic, grated or finely minced
1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1/2 cup ketchup
1 to 2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar

Directions
Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.

Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.

Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve meatloaves with the hot glaze.

Per serving: Calories 380; Fat 24 g (Saturated 8 g); Cholesterol 111 mg; Sodium 800 mg; Carbohydrate 16 g; Fiber 1 g; Protein 23 g

Green Chile Chicken Enchiladas

Per Meghan's request here is the Green Chile Chicken Enchilada recipe that John uses with a few tweaks. They are seriously awesome.

Ingredients


5-6 cups boneless chicken thighs
4 cups shredded cheese (jack, colby mix or just jack)
6-8 diced Hatch green chiles
24 yellow corn tortillas
1 cup sour cream
1 - 15oz can Hatch Green Chili enchilada sauce
10.75oz can condensed cream of chicken soup


How to make it


de-skin chicken, season and bake until done (375deg for approx 1hr). dice chicken.


chop green chilis.


mix chicken, 3cups cheese and green chilis together in a large bowl.


combine sour cream, enchilada sauce and cream of chicken soup.  heat on low until barely simmering.


heat tortillas by running through warm cooking oil until tortillas firm up.


roll each tortilla with chicken mixture.


arrange side by side in 9x13 baking dish 


leftover chicken mix can be used to make more enchiladas or spread over the top of the prepared enchiladas.


cover enchiladas with sauce and the remaining cheese.


cook uncovered at 350deg for 30min or until bubbly hot. 

So are the tweaks: 

We usually use a whole chicken either already cooked from the store or if we have a raw one we throw it in the crock pot with garlic, chicken broth and rosemary. Then you just shred it up. 

John heats the tortillas by running them through warm chicken broth instead of oil

We don't roll the tortillas. We just layer them and make a casserole. 

Request for Enchilada Recipe :)

So, I made enchiladas the other day (chicken), and honestly, I really didn't like them. I have tried making them off and on using different online recipes and it seems like they are a no brainer, but I can never get them to taste REALLY good. Any secrets to making a good enchilada you know of?

Thanks :)