Monday, May 31, 2010

Szechuan Noodles With Spicy Beef Sauce

This is an oriental twist on spaghetti. It was very yummy and we will make this again. Jenna said she would prefer it without the hamburger in it and have it as a side dish.

Szechuan Noodles With Spicy Beef Sauce

1 lb ground beef
1 1/2 c chopped onions
2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/2-1 1/2 tsp dry crushed red pepper
2 Tbs sesame oil ***
2 Tbs cornstarch
3/4 c beef broth
1/3 c hoisin sauce (this is found in Oriental part of your store)
2 Tbs soy sauce
8 oz vermicelli, cooked (I've used spaghetti noodles)
1/2 c sliced green onion

Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.

Pour sesame oil***(we just sauted in water instead of oil) in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.

Combine cornstarch and beef broth, whisking until smooth.

Stir broth mixture, hoisin sauce, and soy sauce into onion mixture. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute. Stir in ground beef.

Toss with hot cooked pasta, and sprinkle with sliced green onions.

Sunday, May 30, 2010

Bacon Alfredo Pizza

Here is another made up recipe that was a success. As you can tell, we aren't traditional-pizza-only people at our house! It is fun to have a bunch of different types of pizza when having a big party. I once made 8 pizzas for one of the girls' birthday party....think I had 4 or 5 different 'non traditional' pizzas!

Bacon Alfredo Pizza

1 pizza crust
3/4 c alfredo sauce
1 clove garlic, minced
1 t oregano
1 t basil
1/4 c parm. cheese
1/4 t pepper
5 slices bacon, cooked and crumbled
onions, diced fine
mozzarella cheese
Roll out pizza dough to fit your pan(ours is a 16 inch pan). Mix alfredo sauce, garlic, oregano, basil, parm. cheese and pepper together. Spread over crust. Top with mozzarella cheese, bacon and onions. Bake at 475 for 12 minutes.

Saturday, May 29, 2010

Pasta Milano

This was very good. We were out of sundried tomatoes, so left them out. The only other thing I did different was to thicken the sauce(we doubled the whole recipe) with cornstarch--about 2 T and 2 T water. We will make this again soon.

Pasta Milano
inspired by Macaroni Grill, adapted from Recipezaar/

3 slices bacon, diced
2 chicken breasts, cut into bite sized pieces
4 cloves roasted garlic, mashed
1/2 cup sun-dried tomatoes, chopped
1 cup white mushrooms, sliced
1 cup chicken broth, divided
1 cup heavy cream (or half & half for a lower fat version)
salt and pepper to taste
8 ounces dry farfalle (bowtie) pasta
water for boiling pasta
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil

In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.

Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.

Meanwhile, preheat your oven to 350 degrees and bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl.

Pour the chicken and sauce over the hot pasta and toss. Place in a baking dish and top with shredded Parmesan cheese and bake in preheated oven for 5-7 minutes until cheese melts.

Garnish with fresh basil and serve hot.

Friday, May 28, 2010

Honey Mustard Dressing

I found this on a blog the other day and knew we had to try it. It was a keeper! We used honey mustard in place of the dijon.

Honey Mustard Dressing

1/4 c. honey
1/4 c. Dijon mustard
1 clove garlic, minced
2 Tb. lemon juice
1/3 c. rice vinegar (or apple cider vinegar)
3/4 c. olive oil
1/4 tsp. salt (or to taste)
1. Combine all the ingredients except the olive oil and salt in a blender (or food processor). Blend until mixed, about 30 seconds.
2. With the motor running, add the olive oil in a slow stream, blending until the dressing is smooth and creamy.
3. Taste and add salt if desired.
Makes about 1-1/2 cups

Thursday, May 27, 2010

Country Biscuits

These were quick and easy to make. We added the cayenne, cheese and chives. YUM!

Country Biscuits

2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, Crisco or butter (I use butter)
1 cup of milk (cream) or buttermilk
if using buttermilk add 1/2 teaspoon baking soda)
Optional. Add a little sugar if you prefer sweet rather than savory.
Mix the flour with the baking powder, and salt. Cut in butter/shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Fold over once or twice or even three times if necessary. Do not over-handle.

Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.
TIP: Using your finger push a little dent into the middle of the biscuit. This helps the biscuit rise straight and prevents it from tipping over as it rises.
If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.
Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

You can use any favorite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper, or bacon or ham.

Wednesday, May 26, 2010

Mongolian Beef

I found this recipe 2 years ago and we LOVE it. It is easy to make and tastes so very good. We always double this recipe.

Mongolian Beef

1 1/2 pounds flank steak
3 cloves of garlic, minced
4 sliced green onions--one is for garnish
1 t dried minced onion (or 1/2 fresh onion, diced very small)
1/2 cup soy sauce (I used La Choy)
1/4 cup white wine**we use chicken broth
1/4 cup cooking sherry **we used grape juice or pineapple juice
1/2 T white wine vinegar (optional--I forgot to add it!)
1 t sesame oil
1 t molasses
1 t ginger
1/4 t black pepper
1 t red chili pepper flakes
1/2 T peanut butter (if allergic, use black bean paste)
3 T brown sugar
1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)

Slice your meat in thin strips and toss in a Ziploc bag with cornstarch.
Add all of the liquid and dried spices to your crockpot, and the peanut butter, and mix well. Add the garlic and three of the sliced green onions. If you are using fresh onion, add that now, too. Put your meat on top, and toss gingerly to coat.

Cover and cook on low for 4-6 hours. Flank steak is thin and have very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours. The meat is done when it is no longer pink and has reached desired tenderness.

I cooked our meat in a 6qt oval Smart Pot and it was done after 4 hours on low. (original posters notes)
Serve over steamed or fried rice, and garnish with freshly sliced green onion.

Tuesday, May 25, 2010

Danish Apple Fruit Bars

This recipe is from my Aunt Sharon. We have been making them for years. I used butter for the shortening this last time, but found it hard to roll out. I usually use solid Crisco and will go back to doing that.

Danish Apple Fruit Bars
Sharon Richardson

2 ½ c flour
1 t salt
1 c shortening
1 egg (divided)
1 c cornflakes
8 c fruit , diced(apples, rhubarb)
¾ -1 c sugar
1 t cinnamon
nutmeg(if using rhubarb)

Combine flour and salt. Cut in shortening. Beat egg yolk and add enough milk to make 2/3 c. Add to flour mixture.

Roll half of this out and pat out onto a jellyroll pan and up the sides a bit. Sprinkle cornflakes on the crust. Top with fruit. Combine sugar and cinnamon(and nutmeg) and sprinkle over the fruit.

Roll out the rest of the dough and place it on top. Try to seal the edges. Cut slits in the top crust. Beat egg white until frothy and brush over the crust.
Bake at 375 for 50 minutes.

Combine 1 c powdered sugar and 3-4 t milk. Drizzle over warm bars. Cut when cool. 3 dozen bars.

Monday, May 24, 2010

Honey Dressing

This was another 'find' from Kathleen the other night. She is my salad dressing maker. This was very good.

Honey Dressing

1/3 cup honey
2/3 cup sugar
1 teaspoon dry mustard
1/2 teaspoon salt
6 tablespoons cider vinegar
2 tablespoons lemon juice (We used 3 TBSP)
1 cup vegetable oil
1 tablespoon celery seed
1 tsp garlic salt (optional)
1/2 tsp pepper (optional)

Mix all together--in a blender or magic bullet and pour over salad.

Sunday, May 23, 2010

Homemade Tortillas

Having grown up around a lot of migrant workers in WI, I used to love watching my friends' grandmother make tortillas. We used to make them at home while growing up, too. I got a new Taste of Home magazine in the mail this weekend and this recipe looked so easy. We had to use quite a bit more flour than it called for. I don't know if that is because there was no 'resting' period for the tortillas. My other recipes call for them to rest for 30 minutes. They did taste great, though!

Homemade Tortillas
Taste of Home magazine June/July 2010

2 cups all-purpose flour
1/2 teaspoon salt
1 cup water
3 tablespoons olive oil

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 5-6 times. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle.
In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.

Saturday, May 22, 2010

Roasted Garlic

Kathleen wanted to make garlic smashed potatoes and wanted to roast garlic. We had never done this before and it is so easy. We will be doing this again for sure!

Roasted Garlic

1 garlic head
1 TBSP olive oil

Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Sprinkle with salt. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Friday, May 21, 2010

Grilled Onions

We love onions here and since we were grilling chicken the other day we decided to throw these on the grill too. We haven't made these in a long time, but will again, soon.

Grilled Onions

sweet onions
salt and pepper

Peel and hollow out the onion. I used an apple corer and took the core out. Put 1 T butter in the hole in the onion. Sprinkle salt and pepper(we used Eva's salt) over the butter. Wrap in foil and grill for 35-40 minutes or until tender.

Thursday, May 20, 2010

Jamaican Jerk Chicken

Here is a great grilling recipe. I actually got the recipe from a Weight Watchers cookbook, but this is NOT a diet recipe if EVERYONE loves it!

Jamaican Jerk Chicken

3 T fresh lime juice*
4 t brown sugar
1 T olive oil
1 t ginger
2 garlic cloves, minced
1/2 t cinnamon
1/2 t salt
1/4 t cayenne pepper
1 # boneless skinless chicken breast

Combine all but chicken to make a paste or marinade. Place chicken on a plate or in a Tupperware marinade container and rub in marinade. Refrigerate covered at least 2 hours or overnight.

Broil 3-4 minutes per side.
192 calories 6 g fat 69 cholesterol 1 g fiber

* I used fresh lemon juice and grilled the chicken. The marinade was more like a liquid than a rub.

Wednesday, May 19, 2010

S'mores Trail Mix

When I saw this on mommyskitchen blog, I knew we had to try this. We had all the ingredients in the house so we put it together and now have a nice snack that anyone can enjoy!

S'mores Trail Mix

15-16 oz box golden grahams cereal or
2 boxes teddy grahams
1 - 16oz bag miniature marshmallows
1 - 12oz package nestle chocolate chips
2 - cups peanuts (optional)

Empty all ingredients into a large bowl or bag and mix. Store mix in a air tight container.

Tuesday, May 18, 2010

Our Favorite Mac and Cheese

This is our favorite way to make mac and cheese. It is easy and creamy. Don loves little smokies in his, but the girls don't. We just warm up the smokies and let him add some to his!

Mac and Cheese

16 oz macaroni noodles(we use shells)
4 oz Velveeta cheese
2 T butter
2 T milk

Cook noodles according to package directions. Melt Velveeta, butter and milk together in the microwave bowl. Put all together, mix well and serve. Little smokies can be added.

Monday, May 17, 2010

Pesto Pizza

We wanted to make a different pizza with roma tomatoes, since we had an abundance of them. We kind of made this up and it is a winner!

Pesto Pizza
1 pizza crust
pesto(we used this one)
mozzarella cheese
roma tomatoes, sliced

Put pesto sauce on top of unbaked pizza crust. Add cheese and then sliced tomatoes. Sprinkle with salt and pepper. Bake at 475 for 10-12 minutes.

Sunday, May 16, 2010

Crock Pot Barbeque Chicken

We made this recipe this week and it was wonderful. Everyone liked it and it was easy to make.

Crock Pot Barbeque Chicken

chicken pieces --we used chicken breasts
1 cup barbeque sauce
1/4 cup balsamic vinaigrette ***
1/2 cup pop --we used Cherry Coke Zero
1 Tablespoon minced onions
3 Tablespoons brown sugar *Optional
Place all ingredients in crock pot. Stir to combine and cook on low for 4-6 hours.

****You can use balsamic vinegar in place of the vinaigrette.

Saturday, May 15, 2010

Williamsburg Orange Cake

I made this for my mother in law's mother's day celebration. It comes from my very first cookbook, a Betty Crocker cookbook.

Williamsburg Orange Cake
Betty Crocker

2 3/4 cups cake flour or 2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup butter or margarine, softened
1/4 cup shortening
3 eggs
1 1/2 teaspoons vanilla
1 cup golden raisins, cut up
1/2 cup finely chopped nuts
1 tablespoon grated orange peel
Williamsburg Butter Frosting

Heat oven to 350°.
Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans.
Measure all ingredients except frosting into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally.
Pour into pan(s).
Bake oblong 45 to 50 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Frost cake with Williamsburg Butter Frosting.

1/2 cup soft butter or margarine
4 1/2 cups confectioners' sugar
4 to 5 tablespoons, orange juice
1 tablespoon grated orange peel
Mix all together and frost cake.

Friday, May 14, 2010

Broccoli Orange Salad

This recipe comes from my cousin, Martha Humphrey. It is a different twist on the regular broccoli salad and we really liked it. I used shredded swiss since that is what I had in the house.

Broccoli Orange Salad

1 egg
¼ cup sugar
1 tsp. prepared mustard
½ tsp. cornstarch
2 Tbsp. water
2 Tbsp. cider vinegar
2 Tbsp. mayonnaise
2 Tbsp. sour cream
1 ½ Tbsp. butter

Combine the egg, sugar, mustard and cornstarch. Whisk until smooth. Add the vinegar and water and cook until thickened. Remove from the heat. Stir in the mayo, sour cream and butter. Set aside to cool.

Combine for the salad:

4 cups broccoli flowerets
1 cup salted cashews
1 cup cubed Swiss cheese
1 can drained mandarin oranges
½ cup chopped Craisins/ dried cranberries (can use raisins)
6 strips bacon, cooked crisply and crumbled
½ cup chopped red onion.

Place in a large bowl and toss. Just before serving, add the dressing and toss to coat.

Thursday, May 13, 2010

Honey-Roasted Potatoes

These were scrumptious! I didn't have new potatoes, so just used russets and cut them into pieces. Jenna is already asking for these again.

Honey-Roasted Potatoes

1 lb new potatoes, scrubbed and quartered
2tbsp butter, melted
1 tbsp honey
1 tsp dry mustard
salt and pepper, to taste (I use Kosher salt)

Preheat oven to 375 degrees. Spray a rimmed cookie sheet with PAM. Place potatoes in a single layer. Combine the butter, honey, dry mustard and salt and pepper. Drizzle over the potatoes and toss to coat. Bake for 35 - 45 minutes, until tender. Stir half-way through baking time

Wednesday, May 12, 2010

Balsamic Raspberry Chicken

This is one of the easiest recipes we have made. It was wonderful! It will become a regular at our table.

Balsamic Raspberry Chicken

4 -6 boneless skinless chicken breasts (or equivalent in tenders)
1/3 cup raspberry jam
2 Tablespoons balsamic vinegar
1/4 teaspoon pepper
1/4 teaspoon salt

Spray skillet with cooking spray. Saute chicken over medium-high heat. Turning several times so it won't overbrown. Lightly season with seasoning salt or salt and pepper. (what ever you like!) Saute until chicken is cooked thoroughly. Remove chicken from pan and keep warm. Wipe out skillet a bit.
Reduce heat to medium and add, jam, vinegar, salt and pepper. Stir until the jam melts. Return chicken to pan and coat it evenly in the sauce. Simmer on medium-low heat for about 5 minutes.

Tuesday, May 11, 2010

Southern Cheese Grits

We put this together and turned it on about 10:30 pm. I would add salt to the mixture next time and maybe 1 cup more water. We really liked these, though Kathleen wants them next time without the green chilies.

Southern Cheese Grits
adapted from

5 cups water
1 cup uncooked grits
1/2 cup cheddar cheese
2 cloves garlic
1 can green chilies

Combine ingredients in crockpot. Cover and cook on LOW 6-8 hours. Before serving, add butter and salt to taste.

Monday, May 10, 2010

Herbed Bread

I have been making this bread for many years. The original recipe was for rolls, but we liked it better as a bread. Very aromatic and tasty.

Herb Bread - ABM
4 tablespoons butter or margarine
3 tablespoons onion finely chopped
1 large garlic clove minced
3/4 teaspoon oregano dried
3/4 teaspoon basil dried
3/4 teaspoon tarragon dried
1 cup water
3 cups flour, all-purpose
1 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 teaspoons yeast, active dry

In a small skillet, melt the butter.
Add the onion, garlic, and herbs.
Saute over medium heat until the onion is soft, about 5 min.
Cool to room temperature.
Place all ingredients in the bread pan (including the cooled onion mixture), select bread setting, press start.

Sunday, May 9, 2010

Baked Beans

We love Bush's beans that I doctor up. These are much cheaper to make, you just have to plan to soak the beans the night before. We decided that these needed to cook for longer than 7 or 8 hours. They had a great flavor and we will make them again. I would recommend to just cover the beans with water. I added about 1 inch too much and had to thicken the sauce, because we had too much liquid.

Baked Beans

16 oz bag of dried Great Northern Beans
1/3-1/2 cup molasses
¼ – ½ cup brown sugar
½ cup BBQ sauce
1 cup chopped onion
1 Tbsp Dijon Mustard
Diced/Cooked Bacon(we used 2 pieced of raw bacon)
Enough water to cover beans(just cover...or you will need to thicken later)

Soak beans overnight and pick out any nasty pieces. Drain off water and place beans in a crockpot and cover with fresh water and 1 ½ tsp salt. Add in remaining ingredients. Cook on low for about 8 hours, or high for 5

Saturday, May 8, 2010

Chocolate Chip Cookie Dough Fudge

This is a very rich and very delicious fudge. I found it on a blog I frequent. We didn't have mini chocolate chips, so just used the regular size and it was fine.

Chocolate Chip Cookie Dough Fudge
(adapted from Recipe Goldmine)

1/3 c. melted butter
1/3 c. light brown sugar
3/4 c. all-purpose flour
1/2 tsp. kosher salt, divided
1 1/3 c. mini semi-sweet chocolate chips, divided
2 c. powdered sugar
8 oz. package softened cream cheese
1 tsp. vanilla

Line an 8- or 9-inch square pan with aluminum foil. Spray with nonstick spray.
Combine butter and brown sugar in a small bowl. Add flour and 1/4 teaspoon salt. Stir in 1/3 cup semisweet chips. Roll into a ball, wrap in plastic wrap, and refrigerate or freeze until firmed up slightly.
Unwrap dough and cut into 1/2 inch pieces. Refrigerate on a cookie sheet if cookie dough pieces start to soften up.
Melt remaining chips and pour over confectioners’ sugar, cream cheese, remaining 1/4 tsp. salt, and vanilla extract. Beat until smooth. Scrape down and combine until smooth. Fold in cookie dough pieces with a wooden spoon. Spoon into pan, smooth out with back of rubber spatula lightly sprayed with cooking spray, and chill until firm.
Lift fudge out of the pan with foil and cut into pieces. Store in an airtight container in the refrigerator.

Friday, May 7, 2010

Crock Pot Beef Roast

This is an easy recipe to have your veggies and potatoes done at the same time as your roast. I put this on at 8 am on Sunday morning and had bread in the breadmaker so we were eating lunch by 1 pm.

Crock Pot Beef Roast

3-5 pound beef chuck roast
1 package onion soup mix
carrots (I used baby carrots)

Place carrots in the bottom of a crock pot. Add peeled potatoes(slice in half if they are large) and a peeled onion, sliced, on top of the carrots. Place the roast on top of the potatoes and top with the onion soup mix. Cook on high for 4-5 hours or low 8-10 hours.

Thursday, May 6, 2010

Apple Muffins, aka Baked Apple Donuts

WE made these last week and Don and I really like them. They ARE a cross between a muffin and a donut!

Apple Muffins, aka Baked Apple Donuts


3 c. flour
1 tsp. salt
1 Tbsp baking powder
1 tsp. nutmeg
1 c. sugar
1/2 c. shortening
2 eggs, beaten
1 c. milk
2 c. finely diced apples


1/2 cup butter
1 c. sugar
2 tsp. cinnamon

Mix first 5 ingredients with a fork. Add shortening and mix until shortening is broken up. Set aside. In another bowl combine eggs, milk and diced apples. Add to dry ingredients just until blended. Spoon into greased muffin pans. Bake at 350 degrees for 20-25 minutes or until muffins are light to medium brown. While donuts are baking, melt 1/2 cup butter. Set aside. Combine 1 cup sugar and 1 teaspoon cinnamon. When donuts are done and before they have had a chance to cool, dip in butter and then in sugar.

Wednesday, May 5, 2010

Oyster Cracker Snack Mix

This is an easy snack to make if you are in the mood for something salty. I have been making this for as long as I can remember!

Oyster Cracker Snack Mix

2 boxes or bags of oyster crackers
2 packages Hidden Valley Ranch Dressing(dry)
1 bottle Orville Redenbocker popcorn oil

Mix all together and store in an air tight container. This is easily halved.

Tuesday, May 4, 2010

Enchilada Bake

I got this recipe years ago from a college friend. I made this last week to take to a family from church. I made it in 2 8 x 8 pans so we could enjoy a batch, too. I got 14 enchiladas out of this recipe. The chilies give flavor, but not spice.

Enchilada Bake

1 lb hamburger
1 15 oz can tomato sauce
1 package taco seasoning
10-12 soft flour tortillas
1 can cream of mushroom or chicken soup
1 c sour cream
1 4 oz can chopped green chilies
2 c grated cheddar cheese

Brown hamburger and drain well. Add tomato sauce and taco seasoning(dry). Simmer for 15 minutes. Spoon meat mix onto tortillas, roll up and place in baking dish. Combine soup, sour cream and chilies in a bowl. Mix and spread over tortillas. Sprinkle with cheese and bake at 350 for 25-30 minutes.

Monday, May 3, 2010

Cinnamon Toast – The RIGHT Way

Oh MY! This is THE best way to have cinnamon toast. Who knew that I was doing it wrong all my life. The girls made this last week and we have had it 3 times since! Use a toaster oven for small amounts and keep leftover butter mixture in the refrigerator. This is a Pioneer Woman recipe.

Cinnamon Toast – The RIGHT Way

16 slices Bread (whole Wheat Is Great!)
2 sticks Salted Butter, Softened
1 cup Sugar (more To Taste)
3 teaspoons Ground Cinnamon
2 teaspoons Vanilla Extract (more To Taste)
⅛ teaspoons Ground Nutmeg (optional)

Preheat oven to 350 degrees.
Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.
Spread on slices of bread, completely covering the surface all the way to the edges.
Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won’t burn!
Remove from oven and cut slices into halves diagonally.

Sunday, May 2, 2010

Turtle Sundae Cookies

I got this recipe from a friend, Jayne Lancour. We LOVE these cookies and made them on Sunday before Don came home.

Turtle Sundae Cookies
Gloria Pitzer - Secret Recipes Newsletter - July 2000

3 sticks butter or margarine
1-1/2 cups granulated sugar
1-1/2 cups packed light brown sugar
3 eggs
4-1/2 cups self-rising flour
10-oz bag English Toffee Bits
12-oz bag MINI chocolate chips
7-oz pkg chopped pecans

Cream first five dough things well, adding last three turtle things working these patiently into dough. Shape the dough using plastic ice cream scoop packed and leveled off over edge of bowl. Put 2" apart on Pam-sprayed cookie sheets (wiping off excess Pam first). Bake at 350 degrees for 12 minutes or until set and brown only around edges letting cool 10 minutes on baking sheets before removing to waxed paper until firm. Makes 66 cookies.

For the self-rising flour I used:
1 cup all-purpose flour PLUS 1 teaspoon baking powder, ½ teaspoon, salt and ¼ teaspoon baking soda (I did this for each cup of flour needed for the

Saturday, May 1, 2010

Sweet Tea

We make this tea on a regular basis. If you like very sweet tea, use 1 and 3/4 cup of sugar.

Sweet Tea
6 regular tea bags
1 1/2-1 3/4 c sugar
Bring 2 cups of water to a boil. Steep the tea bags for 20-30 minutes. Put sugar in a gallon pitcher and add tea water. Stir and then fill pitcher to top. Serve over ice.
**can add 1.5 tsp almond extract to the gallon to make almond sweet tea.