flashback to 1997

Guess who I was listening to as I was baking/cooking this afternoon…

If you guessed….. HANSON, you’d be right.  (Probably weren’t even close, eh)

I saw them in concert in 2008… and the 7th grader inside of me escaped, and I screamed like no tomorrow.

Anyway, today I was listening to their ‘new’ album, “Shout it Out”.  LOVE IT!   Ah, Hanson, how I love you.  I remember back in 1997, my family said to me that one day I wasn’t going to like Hanson anymore.  I told them straight up that was going to happen.  Guess what.  STILL LOVE THEM!  And I’m not afraid to admit it!  Ha!

Oh, another flashback to 1997.  I watched the season finale of SNL today… with Justin Timberlake.  Yeah, that was another one that the family said I wasn’t going to like anymore (‘NSYNC).  Boy, am I proving them wrong.  Love ‘NSYNC… Love Justin even more!  Gah, I’ve loved him since he was on the Mickey Mouse Club.  Haha….  I remember seeing the preview for his new movie, “Friends with Benefits”, the first time.  My husband and I were talking – and the preview came on and I stopped and stared at the tv.  When it was over – I looked at the hubby and said, “I so want to see that movie.” He goes, “I know you do.” Ah, I love it that he knows me so well!

Okay – enough with the flashbacks.

I was in the kitchen a good part of the day.  First making Oreo Pudding Cookies.  Then making Chicken Sour Cream Enchiladas.  Both a.m.a.z.i.n.g!

Chicken Sour Cream Enchiladas…. I found the recipe on the Pioneer Woman website (love her!).  Her recipe is without the chicken – but I (by I, I mean, my hubby) needed some meat in it.  So, I cooked up some chicken and added it in.  Here we go….

Chicken Sour Cream Enchiladas
Source: Adapted from The Pioneer Woman

Ingredients:

2 Chicken Breasts – thawed
16 whole Corn Tortillas
Vegetable Oil, For Frying
2 10 ounce cans Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
5 Green Onions –  chopped
1/2  teaspoons Ground Cumin
1/8  teaspoons Cayenne Pepper
Directions:
Preheat oven to 375 degrees
I cut the chicken breasts in half, so they weren’t so thick – and cut into about inch size pieces.  Seasoned with seasoned salt and pepper – the cooked in some EVOO on the stove
P.S.  I hate dealing with raw chicken.  I hate touching it… I hate cutting it… I hate anything to do with it.  In my perfect world, chicken would always be cooked for you!  
When chicken is done cooking (white in the middle), I transferred it to a cutting board and diced it up into small pieces
Mix together chicken, green onions, 1 1/2 cups grated cheddar, cumin, cayenne pepper and sour cream
I had one container of light sour cream and one of regular sour cream… clearly when I went shopping, I wasn’t really looking at labels.  But the light makes it slightly more healthy, right?!  
Heat vegetable oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet (I used the same skillet I cooked the chicken in.  And no, I didn’t clean it out… lots of flavor on that pan!).
Using tongs, fry tortillas one at a time, for about ten seconds per side (don’t allow to crisp). Remove from oil, then dunk tortilla in enchilada sauce. 
Lay tortilla on cutting board and spoon a good two tablespoons of the chicken/sour cream mixture in the middle. I had really small tortillas, so two tablespoons was almost too much. 
Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and chicken/sour cream mixture.  I also poured what was left of the enchilada sauce over the tortillas in the dish.
Cover the dish with the remaining cheese and bake for 15 to 20 minutes until cheese is bubbly.
I had two of these glass dishes full of enchiladas.  16 all together.  I’m thinking next time I make these, I’m cutting the recipe in half – this is just too much for two people to eat!  
 I may have scooped it out too quickly – as most of the enchilada fell apart before landing on my plate.  Maybe let is sit for a minute or two, before serving.  
Either way, it was delicious!  Guess we’ll find out if this meal is a keeper when the hubby gets home from work.  
Now – on to the Oreo Pudding Cookies.  Yes, you read that right, Oreo Pudding Cookies.  Literally having Oreo pudding in the mix.  You can definitely taste the pudding mix in the cookie.  If you’ve ever tasted dry pudding mix before, you get the flavor.  Eating the first cookie, I found the flavor interesting and wasn’t sure how I felt about it.  By the third cookie – I knew I was enjoying them!  
Oreo Pudding Cookies
Source: The Girl Who Ate Everything (adapted every so slightly)
Ingredients:
1 cup butter, room temperature

3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour 
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 Hershey’s Cookies N Cream Candy Bars chopped into small pieces (I used one of the giant bars)
1/2 cup semi-sweet mini chocolate chips

Directions:
Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n’ cream pieces and chocolate chips.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to over-bake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

Mine made almost 3 dozen cookies… and I was using a universal cookie dough scooper (which I FINALLY bought).  

Mmmm… mmm….mmmm…  SO GOOD!  Good thing we’re going to my parents house this weekend… so I can package these up and take them with… so we don’t end up eating them all!  
Well… I’m off to clean up the kitchen.  Then to bed…  the little lady had me up at 8 am, and I went to bed around 4:30 am. Talk about it catching up with me.  Hopefully she sleeps longer tonight… Momma needs her sleep too!  
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