Happy New Year to you. Did you happen to make any New Year’s resolutions, and, if so, have you been stoic about keeping them thus far? I mean really, it IS only January 4th, so if you’ve messed up already, well you don’t need me to tell you that you’re in big trouble, buster. Every single year it seems I make a bunch, and maybe only live up to one or two. Like last year—if you’ve been reading my column all along, you might remember that my resolution was to both (A) live more in the moment, and (B) de-clutter my house, one room at a time. Still not doing so hot on that living in the moment stuff, but I did majorly succeed at getting rid of most of the junk in my trunk, er, I mean house. (If only I could get rid of that trunk-junk; why then I’d be just about perfect, no? Hah.)

So what are my resolutions for 2011? First off, to stop writing “2010” every single time I have to date something—it usually takes me until about August to do so. Such a ditz. My second resolution? To be as creative as I can be: in my cooking, my writing, my artwork and crafts. It just makes me happier when I’m craftier. Third, to clear away all of the mail that is stacked up on my desk, starting with reader recipes I’ve been meaning to share with you. And even though it’s only Dec. 27, 2010 as I write this, I’m starting in already with the awesome Mrs. Becky Wendler’s Outrageous Five-Star Carrot Cake and her Chicken Enchiladas Suizas.

Don’t know Becky? Well, Becky Wendler lives in the suburbs of Boston (Maynard, to be exact), and is a wife and mom of two beautiful kids. I know Becky because she is a multi-generational camp owner at Bisby Lake, part of The Adirondack League Club. Becky is one Tazmanian devil of a woman; not only is she a professional tennis player, but she’s an amazing cook, too. I’m embarrassed to say that Becky sent me these recipes, oh, four or five months ago, and I’m just getting to them now. At a social function recently, Becky actually had to gently remind me that she sent them to me at all—that’s how bad the-state-of-affairs-that-is-my-desk has been lately. Well, Becky, now everyone else can try out your fabulous recipes, because Lazy Leslie Lou is finally, finally getting organized. In fact, if you check out my blog today, you can see me prepare, step by step, Becky’s Chicken Enchiladas Suizas. In case you didn’t write down the blog address last week, here it is again: SugarandSpiceAdk.Blogspot.Com. I will also include this address every week as part of my contact information, at the end of each column. Come and pay me a visit, won’t you?

Thank you, Becky, for these fabulous new recipes. I just know you’ll love them just as much as our family does. Enjoy.

BECKY’S OUTRAGEOUS

FIVE-STAR CARROT CAKE

3 cups flour

2 tsp. soda

1 tsp. salt

1 tblsp. plus 1 tsp. cinnamon

6 eggs

2 1/2 cups sugar

1 1/2 cup canola oil

2 1/2 cups finely grated carrots (about 6)

2 8oz. cans crushed pineapple in juice, well drained

1 cup shredded coconut

1 cup finely chopped walnuts

Frosting:

12 oz. cream cheese

1 cup unsalted butter

2 tsp. vanilla

4 cups powdered sugar

1 1/2 cup finely chopped walnuts

Heat oven to 350 degrees. Evenly space oven racks. Spray bottom and sides of 3 cake pans and line bottom with parchment; spray parchment. Sift flour, soda, salt and cinnamon into medium bowl. In a large bowl, beat eggs and sugar at medium speed for 3 minutes, or until thickened and light in color. Beat in oil at low speed. Stir in flour mixture until blended. Stir in carrots, pineapple, coconut and 1 cup walnuts until blended. Divide batter evenly among 3 pans and bake for 25 minutes. Turn pans and bake an additional 10 minutes or until toothpick inserted in center comes clean and cake starts to pull away from sides of pan. Cool cakes in pans on rack for 15 minutes; invert, remove parchment and cool completely. For frosting, beat cream cheese and butter in large bowl at medium speed for 3 minutes; beat in vanilla. Add powdered sugar; beat at low speed for 1 minute or until smooth. Place 1 layer on serving plate; spread with 1 cup frosting. Repeat. Top with remaining layer. Spread top and sides with a thin layer of frosting. Coat again with smooth layer of frosting. Press chopped walnuts onto sides of cake. Serve cake at room temperature and refrigerate leftovers.

Make cake up to 2 days ahead and refrigerate, or up to 3 weeks ahead and freeze. To freeze, place cake in freezer until frosting is firm. Wrap in plastic wrap, then heavy duty foil. To defrost, place in refrigerator overnight; remove wrapping.

BECKY’S CHICKEN

ENCHILADAS SUIZAS

Serves 8

6 boneless, skinless chicken breast halves (about 1 1/2 lbs., total)

1 tblsp. butter

1 cup chopped onion

1 green bell pepper, cored, seeded and chopped

1 red bell pepper, cored, seeded and chopped

8 oz. grated cheddar cheese

1 4oz. can diced green chiles

1 cup purchased green chile salsa (usually in the Mexican food aisle)

1/2 cup chopped fresh cilantro

4 tsp. ground cumin

2-3 canned chipotle chiles in adobo sauce (also found in the Mexican food aisle—Becky says these really add some nice heat and are worth tracking down)

Salt and freshly ground pepper

12 to 15 7-inch flour tortillas

10 oz. Monterey Jack cheese, grated

1 cup whipping cream

1/2 cup chicken broth

Garnish:

Chopped avocado

Chopped tomato

Chopped fresh cilantro

Place chicken in pan of rapidly boiling water to cover, and simmer 15 to 20 minutes. Remove from heat; drain, cool and shred chicken. Preheat oven to 350 degrees. In medium skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, about 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, cumin, and chipotle chiles, if desired. Season with salt and pepper to taste and mix well. Grease 10x15x2 inch baking pan, or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup of chicken mixture along 1 edge. Roll up from filling side and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack cheese over enchiladas. (May be prepared to this point up to 1 day in advance. Cover and chill.) Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake for 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Place 1 or 2 enchiladas on individual serving plates and garnish with avocado, tomato and cilantro, if desired.

Please send all recipes or comments to P.O. Box 111, Old Forge, NY 13420, or e-mail them to lnwillard@hotmail.com. You can also check Leslie out at her blog address: SugarandSpiceAdk.blogspot.com.