” An Imperfect Ease”

Decide to live each day, the best you can, trust and believe God’s taken care of all the rest!

Source: ” An Imperfect Ease”



One Girl View 

Just a girl in Texas, who’s passions are Faith, Family & Friends!  A Foodie at Heart, crazy bout her animals and of course, always has her Camera!   Never backs down to a good challenge that comes with learning new stuff.  A simple girl loving her coffee, inspiring reads, and Mexican food every single day!   This Blog’s about faith, family, some yummy food and choosing each day to live life well!aboutmephoto

Shortbread Cookies Dipped….

Shortbread Cookies Dipped…


Shortbread Cookies:


Courtesy Ian Garten,

revised by “The Domestic Diva”

Prep Time:                                 30 minutes

Cook Time:                                30 minutes

Makes about 3 dozen Cookies


3/4 pound unsalted butter, at room temperature

1 cup of sugar, plus extra for sprinkling

(Reduced sugar version) 1/2 cup of Sugar Splenda Blend

1 teaspoon of pure Vanilla extract

1/2 teaspoon of Almond extract

3 1/2 cups of all-purpose flour

1/4 teaspoon of salt

6 oz. of semi-sweet chocolate, finely chopped



Preheat oven to 350 degrees F.

Mix together the butter and sugar or sugar Splenda blend just until blended.  Add the vanilla and almond extract.  In a medium  bowl, sift together

the flour, and salt, then add them to the butter-and-sugar mixture, a cup at a time.  Mix on low-speed until the dough starts to come together.  Dump dough on your surface dusted with flour and shape into a flat disk, about 1-inch thick.  Wrap in plastic wrap and put in refrigerator for 30-45 minutes, until firm but still pliable.



Roll the dough 1/2 inch thick on a lightly floured surface and cut with a 3-by-1-inch finger shaped cutter/or you can use your cookie cut outs.  Place the cookies on an ungreased baking sheet and sprinkle with sugar or sugar splenda blend.  Bake for 20 to 25 minutes, or just until the edges begin to brown.  Allow to cool to room temperature.


When the cookies are cool,  place them on a baking sheet lined with parchment paper.  Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds.  Make sure you keep an eye on the chocolate and it doesn’t over cook.  Stir with a wooden spoon.  Continue to heat and stir in 30-second increments until the chocolate is just melted.  Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth.   Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle or dip 1/2 of each or some of your cookies with just enough chocolate to coat it.  Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.


Hope you enjoy making these delicious and fun Shortbread cookies!

From my Kitchen and Home to Yours!

The Domestic Diva!

“Delicious Chicken Enchiladas”

“Delicious Chicken Enchiladas”


Courtesy of The Domestic Diva


2-4 Chicken Breast thawed/or 4-6 Chicken Tenderloin thawed

1-2 Tablespoons of Olive Oil

1 Tablespoon of Real Butter

1 large Onion, diced

1 Jar of sliced Jalapeno’s/separated 2 Tablespoons of Jalapeno’ Juice. (cheese sauce opt.1)

1/2 to 1 can of Rotel(cheese sauce opt.1)

1 (4oz) can of diced green chilis(sour cream sauce option2)

1/2-1/4 cup of green salsa(sour cream sauce option 2)

1 pkg of Enchilada mix/or Chicken Taco seasoning

1 Cup of Heavy Whipping Cream for cheese sauce/another Cup for Softening Tortillas, seperated

3 Tablespoons of flour(sour cream sauce opt2.)

1 (14.5 oz) can of Chicken stock

1 cup of Sour Cream(sour cream sauce opt. 2)

1 cup of Diced Mexican Velveeta Cheese(cheese sauce opt.1)

1 large block of medium Cheddar Cheese

1 large block of Monterey Jack Cheese

1 pkg of Corn Tortillas

1 pkg of Flour Tortillas/opt.

salt and pepper to taste

1 Bunch of Cilantro (opt.)


Food Prep:

Dice onion and shred both Monterey Jack Cheese and Cheddar Cheese. (I shred my cheeses because it is fresher than the pre-package shredded cheeses.) Now, slice your Mexican Velveeta Cheese into medium chunks, put all these items in separate bowls, and set aside.

Chicken Prep:

Coat your fresh chicken with your Chicken Enchilada Mixture or you could use Chicken Taco Seasoning if that’s what you may have in your pantry. Put seasoned fresh Chicken pieces into a large baggie and mix well. Let sit for a few minutes.


Next, heat Olive Oil in skillet on medium heat and place seasoned chicken in skillet and fry until chicken is golden brown and cooked throughly. After, Chicken is cooked well, place in bowl and let cool. Set aside. When the chicken has cooled, remove all gristle and fatty tendons from chicken pieces.


Slice chicken in large pieces and put into your Food Processor. Pulsate the Chicken pieces in your Food Processor until they are small chunks, place in bowl and set aside.



Option 1. for Sauces:

Enchilada Cheese Sauce: (Option I used this time)

In a large skillet melt butter and diced onions over medium heat, cook until butter is melted and onions are softened. Add your Mexican Velveeta chunks and rotel, whisk in the whipping cream and jalapeno juice; continue to stir until the sauce comes to a thin creamy consistency. Add Chicken stock if the consistency is too thick for your desired taste. You can add diced Cilantro to the sauce. (optional, of course.) Remove from heat and set aside.



Option 2. for Sauces:

” Sour Cream Enchilada Sauce:”

Heat a large skillet on medium heat and add 1 Tablespoon of Real Butter, whisking in the flour, one tablespoons at a time, to prevent lumps from forming. Cook a minute or two to cook off the flour taste, stirring occasionally. Gradually, whisk in the chicken broth whisking until smooth. Cook about 5-10 minutes, stirring occasionally. Once it reaches desired thickeness, remove from heat and stir in the sour cream and diced green chiles( or green salsa); set aside. Transfer sauce into an easy pouring pitcher, when you start to make the enchiladas. After, you have filled your enchiladas with the fillings, cover the enchiladas with the sour cream sauce and top with the remaining Monterey Jack cheese. When using the Sour Cream Sauce, you will omit the cheddar cheese and just use Monterey Jack cheese over the top of enchiladas. 🙂

Tortilla Prep:

In a small frying pan, pour the other cup of Heavy Whipping Cream, warm on medium heat. When the cream is hot use your cooking tongs dip one corn tortilla at a time into the cream, just until coated on both sides, remove from cream and place on a plate, stacking the cream coated corn tortillas on one another. Do this step until all the corn tortillas have been soaked in the Whipping Cream. Be careful not to pinch to hard, corn tortillas will tear easily. Wanted to mention if you perfer using flour tortillas, you can use two plates placing flour tortillas between them and warming them up in the mircowave. Another option. Set aside.


Filling Tortillas:

Now, you are going to bring your Cheddar and Monterey Jack shredded Cheese, Diced Onions, Jalepeno Slices(Opt.), Shredded Chicken, Enchilada Cheese Sauce, softened Corn Tortillas, and lastly your large casserole dish, over to a large working space. Now, you will need to pour your Enchilada Cheese sauce in a measuring bowl or small pitcher with a pouring spout, makes it easier to pour.


Pour just a little of the Enchilada Cheese Sauce in the bottom of your casserole pan, so your enchiladas will have moisture and not stick to the pan.


Next, you will need a large plate to place each corn tortillas as you fill with your chicken, onions and shredded cheeses. Roll carefully, and remember not to fill your tortillas too full…the Corn tortillas will tear easily when you start to roll them up. Roll your filled tortillas one at a time, and place in casserole dish. Complete this step until you have used all your fillings. With your pouring pitcher filled with your cheese sauce, drizzle over your ready enchiladas in your casserole dish, covering well.


Now, top the enchiladas with both your shredded Cheddar and Monterey Jack cheeses, until covered well. (I place sliced jalapeno’ slices on top of each enchiladas.


Cover with foil and bake at 375 degrees for 15 minutes, then remove foil and bake for another 5-10 minutes or until cheese is good and bubbly.


Serve with your favorite Salsa and Tortilla Chips.


Hope you enjoy!

From My Kitchen and Home to Yours!

“The Domestic Diva”

“No Fry French Fries!”



Try these super easy and delicious Baked Fries!  A nice substitute to your regular fried fries!  I think you will find they are Not lacking in taste and leave you feeling less guilty!

Serves 4


2-4 Large Russet Potatoes, peeled

2 Tablespoons of Extra Virgin Olive Oil

1 Teaspoon of Coarse Sea Salt


Heat Oven to 450 degrees.  Wash and Peel and Cut Potatoes in half horizontally, then cut in half again into 1/3 inch-thick potato fries.


Place in a bowl of Cold Water, until all the potatoes are cut and ready to go.  Remove from water and dry thoroughly with laying them out on a kitchen towel.


After, the potatoes are dried, place potatoes in a bowl and sprinkle Olive Oil and Sea Salt.  Saturate well but make sure to not use too much oil, potatoes will be too soggy.  (which I have been guilty of doing at times)


Next, place fries on a cookie sheet that has been either lined with parchment paper or foil sprayed with a little Pam.  Roast fries until browned and crispy and cooked through, turning often.   About 30 minutes.  Serve with Hamburgers or your favorite meal!


I hope you will enjoy these “No Fry French Fries!”

From My Kitchen and Home to Yours!

Danna Bunny

The Domestic Diva 🙂

“Holiday Sugar Cookie Cutouts”

“Holiday Sugar Cookie Cutouts”



1 cup butter, softened

1 package (3 ounces) cream cheese, softened

1 cup of Sugar

Alternative: 1/2 cup of Splenda blend

1 egg yolk

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

2 1/4 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1/8 teaspoon ground nutmeg


3 3/4 cups of confectioner’s sugar

1/3 cup of water

4 teaspoon meringue powder

Assorted colors of liquid food coloring

Alternative to this frosting recipe use:

Sugar Free Vanilla Frosting




In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture.


Cover and refrigerate for 3 hours or until easy to handle.


On a lightly floured surface, roll out dough to 1/8 to 1/4 in. thickness. Cut with floured 2 1/2 in. cookie cutters.


Place 1 inch apart on ungreased or parchment paper on a baking sheet. Bake at 375 degrees for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to a wire cooler rack.

For Frosting, in a small bowl, combine the confectioners’ sugar, low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover frosting with damp paper towels or plastic wrap between uses.

Working quickly, spread or pipe frosting over cookies, let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container.

Alternative Icing:

Use Sugar Free Frosting

and make your own designs!


From my Kitchen and Home to Yours!

Enjoy and Have fun making your own design of “Holiday Sugar Cookie Cutouts!”

The Domestic Diva