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Saturday, December 14, 2013

Moms Marvelous Macaroni and Cheese

1 pound elbow macaroni
1 Tbls. olive oil
1 stick of butter
3 C. shredded cheddar
1 1/2 C. shredded mozzarella or Monterrey jack
2 C. whole milk
2 eggs
1/2 tsp. season salt
1/2 tsp. pepper
3/4 tsp. salt

2 Tubes Ritz crackers
1 stick margarine, melted

Preheat oven to 350*. Spray a 15*10 inch pan with Pam .Boil macaroni water with oil for 12 minutes.  Drain and pour into pan.  Melt butter in microwave bowl, dump over noodles, stir.  Add cheeses, milk, eggs, salt and pepper, stir.  crush crackers in a large Ziploc, add melted butter, sprinkle over top of macaroni.  Bake til bubbly, about 40 minutes.
I often add 1/2 pound of cubed ham to this 

Salted Pretzel Toffee

3 Cups salted mini pretzels, chopped
1 C. salted butter
1 C. white sugar
2 Tbls. water
1/8 tsp. salt
2 tsp. vanilla
8 oz. semi sweet chocolate chips
1/2 C. pecans or walnuts, chopped

Line a 15*10 inch pan with parchment paper.  line the bottom of the pan with pretzels in an even layer.  Cook the butter, sugar, water and salt over medium heat until the temperature reaches 305*, this takes about 10 minutes. stirring frequently.  Stir in the vanilla, and pour the mixture over the pretzels.  spreading evenly and quickly as it hardens quick.  Immediately layer chocolate chips on top.  and let sit for a few minutes.  When melty, spread evenly over toffee.   Top with nuts or sprinkles.  Cool completely, I place it in the fridge for about a half hour.  using a sharp knife cut into chunks.

Saturday, November 16, 2013

Easy Creamy Chicken Curry

4 Tbls. Olive oil (split)
1/2 large onion,diced
2 stalks celery,diced
3 large chicken breasts, cubed
1 can cr of chic soup
1 can coconut milk
1 cup milk
1/2 tsp. cayenne pepper
3 Tbls. Curry
1/2 tsp. Pepper
Salt to taste

in a skillet heat 2 Tbls.olive oil and add onion and celery, cook till soft, remove from pan.  Add another 2 tablespoons of olive oil cook chicken still no longer pink.add remaining ingredients and heat for about 10 minutes the longer this sits the better it will taste. We serve this over sticky rice.

Tuesday, September 3, 2013

Sweet Moist Cornbread

So I have been kind of on a cornbread kick lately, I loved the Marie Calendar mix from costco, it's so moist and sweet, just the way I like it.  I ran out and wanted more cornbread so I searched for the perfect homemade replacement.  This recipe is just as good, it comes out delicious and meets all my perfect cornbread criteria!

1 Cup White Cornmeal (next time I will try 2 cups cornmeal to 2 cups flour)
3 Cups flour
1 1/4 Cup Sugar
2 Tbls. Baking Powder
1 tsp. salt
2/3 Cup Vegetable oil
1/3 Cup Butter, melted
2 Tbls. Honey
4 eggs
2 1/2 Cups Buttermilk (milk with 2 tsp. lemonjuice added)

Preheat oven to 350*.  Butter a 9 * 13 pan well.  Mix milk, eggs, honey, butter, and vegetabl oil in medium bowl.  In large bowl sift together cornmeal, flour, sugar, powder and salt.  Wisk together the moist and dry ingredients and pour into pan.  Bake for 45 minutes.  Serve warm with butter and honey, um um good!

Sunday, September 1, 2013

Coconut Curry Chicken

3 Tbls. Vegetable oil
2 Tbls. Curry powder
1/2 tsp. Red Pepper powder
1 tsp. Ginger
1/2 Onion, diced
2 lbs. Chicken, cubed
1 14oz can Diced tomatoes
1 8oz. can tomato sauce
1/4 tsp. coconut extract
1 14oz. can Coconut Milk
3 Tbls. sugar
1 tsp. salt
1/2 tsp. pepper

Heat oil, add curry, red pepper and ginger cook for 2 minutes.  Add onion and cook til tender.  Add chicken into the curry oil and cook til no longer pink about 7-9 minutes, a little more oil may be needed.  Add remaining ingredients and simmer on medium heat for about 20-30 minutes.  Serve over rice.

Monday, August 26, 2013

Best Streusel Muffins!

These muffins are divine, the muffin itself is just perfect, not too flaky a little more dense, and the taste is out of this world, when licking the bowl (shhh, don't tell my kids) it almost has the flavor of cookie dough its that good, I mean really, who licks muffin batter?  I DO!   We Love these warm right from the oven!  Use the base muffin recipe for whatever muffin you want, we prefer blueberry or apple.

Base Muffins:
1 1/4 cup sugar
2 large eggs
4 Tbls melted butter
1/4 cup vegetable oil
1 cup buttermilk (or 1 cup + 1 tsp. lemon juice, let rest for about 5 minutes)
2 tsp. vanilla
2 1/2 Cup flour
2 1/2 tsp. baking powder
1 tsp. salt

2 cups blueberries
or
2-3 apples peeled, diced small + 2 tsp. cinnamon

Streusel topping:
3 Tbls. sugar
4 Tbls. Brown sugar
2/3 cup. flour
5 Tbs. melted butter
1 tsp. lemon juice

Preheat oven to 425 degrees.  Spray 24 muffin tins, or line with liners.  In a large bowl wisk together sugar and eggs.  Add in oil and butter.  Whisk in buttermilk and vanilla.  Add flour, baking powder and salt, and blend.  Fold in berries or fruit.

Make Streusel topping by combining all the ingredients.  sprinkle over muffins and Bake for 16-18 minutes.  Makes 20-24 standard muffins.

Saturday, August 17, 2013

Fudge Brownie Pie


3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted OR MARGERINE
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Tuesday, July 2, 2013

Lava Cake

5 Tbls real butter
1 oz unsweetened chocolate
2.5 oz. semi sweet chocolate chips

2 large eggs
1 large egg yolk
5 Tbls. sugar
3 Tbls. flour
2 tsp. cocoa powder
pinch of salt
powdered sugar

Melt the butter and chocolates in a small bowl in microwave til melted, about 1- 1 1/2  minutes.  Whisk together the eggs and sugar in a medium bowl for 2-3 minutes or til mixture turns light yellow in color and sugar is dissolved.  Using a whisk slowly stir in chocolate mixture into the eggs until combined.  Add flour, cocoa, and salt.  Spoon into 4 5 oz. ramekins.

Preheat oven to 425*.  Place ramekins in a 9*13 inch glass pan and ad water until it is halfway up the sides.  Bake for 15 minutes.  Dust with powdered sugar and serve warm.
My inspiration for this recipe came from sweetestdessert.blogspot.com/, I have altered the recipe to my liking.

Friday, June 28, 2013

Strawberry Rhubarb Crisp

5 Stocks of Rhubarb, chopped
1 lb. frozen strawberries
3/4 C. Sugar
3 Tbls. flour

1 C. rolled oats
1 C. brown sugar
1/2 C. coconut
1/2 C. flour
1/2 C. margarine
1/2 tsp. cinnamon

Prepare rhubarb by slicing into 1/2 inch slices.  cook srawberries in microwave til half dethawed, about 4 minutes.  place both into a 9 * 13 pan.  Sprinkle with sugar and flour and stir in.  For topping combine remaining ingredients, and sprinkle over the top of fruit.  Bake in a 375* oven for 35-40 minutes.

Tuesday, June 4, 2013

Cowboy Cookies

1 1/2 C. salted butter, softened
1 1/2 C. Brown Sugar, packed
1 1/2 C. Sugar
3 Eggs
1 Tbls. Vanilla

3 C. Flour
1 Tbls. baking powder
1 Tbls. baking soda
1 Tbls. Cinnamon

3 C. chocolate chips
2 1/2 C. old Fashioned oats
2 C. coconut
2 C. Walnuts OR Pecans

Preheat oven to 350*. Blend sugars, butter til creamy.  Add eggs and vanilla and blend.  Place, flour powder, soda and cinnamon in bowl with creamed sugars and blend on high til mixed.  Next stir in chocolate chips, oats, coconut and nuts.  Drop 1/4 cup of dough for large cookies, or Tablespoon drops for smaller cookies onto sprayed cookie sheets.  Bake for 9-10 minutes.  (13-15 for larger cookies)  Let cool on trays for 2-3 minutes move to cooling racks.
This recipe comes from www.acupofmascarpone.com under the  title Laura Bush's cowboy cookies.

Cinnamon Sugar and Spice Muffins


4 cups flour
2 Tbls baking powder
1 tsp. baking soda
1 tsp.salt
3 tsp. cinnamon
4 large eggs
2 cups sour cream (or vanilla yogurt)
1 3/4 cup brown sugar
8 Tbls. oil
2 tsp. vanilla

Topping
1 stick of margarine or butter
1/2 C. sugar
2-3 tsp. cinnamon

Preheat oven to 400*.  spray 24 muffin cups.
In large bowl Mix flour, baking powder, soda, salt and cinnamon.
In medium bowl mix eggs, sour cream, sugar, oil and vanilla.  Add to flour mixture and mix until moistened, avoid over mixing.  Pour into muffin cups and bake for 12-15 minutes.  For topping melt butter in a small bowl (just big enough for the muffin top), and mix cinnamon and sugar in a separate small bowl.  Remove muffins from oven, dip tops into the butter and than roll in the cinnamon sugar mix. Enjoy.
This is a wonderful recipe for breakfast or anytime.  This Recipe can be easily halved.
A similar recipe can be found on www.bakedperfection.com 

Monday, May 13, 2013

Lemon Brownies

2 sticks butter or margarine
1 and 1/2 C. Sugar
4 eggs
1/4 C plus 2 Tbls. Lemon Juice
1/2 tsp. salt
1 and 1/2 C. Flour

Glaze
1 and 1/2 C. powdered sugar
3 Tb. lemon juice

1. Preheat oven to 350* Lightly spray a 9*13 pan
2. Beat together with a mixer the butter and sugar until fluffy.  Beat in  the eggs, one at a time into the sugar mixture.  Add the lemon juice and salt.  Beat until combined.  Add the flour and mix until combined.
3.Spread the batter evenly into the pan and bake for 25-28 minutes.  Cool completely.
4. Make glaze and spread over brownies.

Thursday, April 25, 2013

Broccoli Cheese Soup

1/2 onion finely diced
1 lb. frozen broccoli
1 stick butter
2/3 c. flour
1 jar cheese whiz
1 1/2 c. shredded cheddar
2 c. cream or half and half
4-5 c. milk
salt and pepper to taste
garlic powder to taste

1. steam the broccoli in microwave with a small amount of water for 8 minutes. Meanwhile, in a stockpot saute onion in butter til soft. Once sauteed add flour to butter stirring to form a roux. Quickly add the milk and stir until thickened. Add cream, broccoli, cheese whiz and cheddar cheese stirring til melted.  Add salt, pepper and garlic salt to taste and more milk until you achieve your desired consistency.

Recipe from erikathecookingqueen.blogspot.com 

Bread Bowls

2 Cups + 4 Tbls Warm Water
5 1/2 tsp active dry yeast
1/2 C. butter, melted
2 Tbls sugar
3 tsp. salt
6 1/2 C. flour

Using a Bosch  add warm water and sprinkle in yeast. Let dissolve for a few minutes until yeast becomes foamy.  Add melted butter, sugar, and salt and mix until combined Gradually add four. Once combined, turn mixer on to kneed dough for 5 minutes. Divided dough into 7 equal sized balls. Place on greased cookie sheets and let rise until doubled.  Preheat oven to 425* and bake for 18-20 minutes, or until golden. Let cool. Cut circle in top and remove some of the bread. Fill with favorite soup.

Tuesday, April 23, 2013

Crock pot Italian Chicken II

4 Chicken Breasts
1 package zesty Italian dressing mix
8 ounces cream cheese
2 cans cream of chicken soup

Place everything in crock pot and cook on low for 4-5 hours.  If sauce is too thick ad a little milk. Serve over pasta.

Monday, April 22, 2013

Hearty Beef Stew

1 1/2 - 2 lbs. beef chunks
1 onion, chopped
8 medium potatoes, cubed
1 lb. carrots, sliced
1 tsp garlic minced
9 beef bouillon cubes (or 4 tsp. bouillon base)
1/2 tsp. bay leaves
1/4 C. flour
1/4 tsp. garlic salt
2 Tbls. olive oil
salt and pepper to taste
7-9 cups water

Toss chopped meat in flour. Heat oil in large stock pot, transfer meat and brown in hot oil. Place chopped onion, bouillon  bay leaves, garlic salt, minced garlic, and 1/2 tsp. salt and 1/2 tsp. pepper in pot.  add 4 cups water. Bring to boil, reduce heat to one notch above low, and simmer, covered for 1 1/2 hours.  Add potatoes, carrots, and 3 1/2 cups more water.  Turn up heat 2 notches to medium-low and cook for 1 1/2 more hours or til veggies are tender.

Stuffed Chicken Breasts

6 chicken breasts, flattened to 1/4 inch thick ( I often first split the breast to make more wraps)
1 package stuffing
1 C. hot water
2 eggs
1 1/2 C. grated cheddar cheese divided
1 small can cream of chicken soup
1 soup can milk
paprika

Prepare breasts by placing under plastic wrap and flattening.  Mix stuffing with hot water, let stand 5 minutes. Mix eggs and 1 cup cheese into stuffing.  Fill chicken with stuffing.   Mix soup and milk, pour over top, and sprinkle with paprika.  Top with remaining cheese.  Bake at 400* for 35 minutes.

Fry Bread

2 C. Warm water
2/3 C. dry milk
3 Tbls. yeast
1/2 C. sugar
1/3 C. butter
1 1/2 tsp. salt
1 egg
6- 6 1/4 C. flour

Butter
Powdered sugar
Jams

In Bosch, combine water, milk, yeast, sugar and butter.  Let activate for 5 minutes.  Add egg, salt and 2 cups flour. Mix on low til wet. Add remaining flour, mix for 4 minutes on high.  Put into oiled bowl, cover, let rise 1 hour.  Heat oil in skillet on medium heat.  Take a handful of dough and flatten  fry til browned.  Serve warm with butter, powdered sugar and jams.  YUM!

Ribs with a Kick

BBQ Sauce
2 medium onions, chopped
2 cloves garlic, minced
2 Tbls. butter
1 C. packed brown sugar
1 C. water
1 C. Ketchup
3 Tbls. white vinegar
1/2 tsp. Worcestershire sauce
2 tsp. ground mustard
2 tsp. chili powder
1 tsp. paprika
1/2-1 tsp. cayenne pepper (depending on level of heat desired)

Rub
2 tsp. salt
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. pepper
6 pounds pork ribs (baby backs are great)

*In a saucepan saute onion and garlic in butter til tender. Stir in remaining sauce ingredients. Bring to a boil, reduce heat and simmer 1/2 hour.  Remove from heat.
*Pull of the membranes from ribs.
*In a Small bowl combing rub ingredients and rub into both sides of the ribs.
*Wrap in Foil, place on grill on medium/low for 1 1/2 hours (check after 1 hour) smother in sauce, cook for 20-25 more minutes.  serve with remaining sauce.



Pizza dough (Calzone)

1/2 cup sugar
4 tsp. Yeast
2 C. Warm Water
4 Tbls. powdered milk
6 Tbls. butter
6 cups flour
2 tsp. salt

Herbs
4 Tbls. melted butter
granulated garlic
Parmesan cheese
parsley

Put sugar, yeast, water and milk in Bosch  let activate for 5-10 minutes.  Add butter, salt and flour and mix on level 3 for 8 minutes. Put dough in sprayed Pam bowl, let rise 1 hour.  Shape into pizzas, and brush butter and herbs around edges.  Let rest 15 minutes.  Spread on Sauce, cheese and toppings.  Bake at 350* for 20-25 minutes or til golden.  


Resurrection Rolls

2 cans crescent roll dough
16 large marshmallows
melted butter
cinnamon sugar

1. Preheat oven to 350* and read John 19 while it's heating
2. Roll out the dough and explain how it is like the cloth they wrapped Jesus Body in.
3. Explain how a marshmallow is like Jesus, pure and white without sin, and it represents the body.
4. Roll the marshmallow in the melted butter and then cinnamon sugar, representing the oils and spices they placed on Jesus body before burying him.
5. Roll the marshmallow in the dough, pinching the edges shut.  Explain how this is like wrapping Jesus body in the cloth.
6. Put the rolls in the over, or the tomb for 12 minutes
7. While they bake, read John 20: 1-18
8. When baked, open up the rolls to discover the marshmallow is gone, just like Jesus body was gone from the tomb because he was resurrected.

Baked Parmesan Chicken

6 chicken breasts, thawed
1 cup light mayonnaise
1/2 cup fresh Parmesan cheese, plus more for the top
1 1/2 teaspoons seasoning salt
1/2 teaspoon pepper
1-2 tsp Italian dressing seasoning

Directions: 
Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan.
Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh Parmesan over all the chicken.
Bake for 45 minutes or until chicken is baked all the way through. (I use powdered parmesan as well and it comes out yummy)

Recipe adapted from http://www.sixsistersstuff.com/2012/09/parmesan-chicken-bake.html

Family Favorite Chocolate Chip Cookies

1 c. butter
3/4 c. brown sugar
1/2 c. granulated sugar
1 egg

2 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. (12 oz.) Ambrosia semi-sweet chocolate chips


Preheat oven to 375 degrees.  In a large mixing bowl, cream butter and sugars together until light and fluffy. Add egg and vanilla.In a small mixing bowl, stir together flour, baking soda and salt. Add dry ingredients to creamed mixture and blend. Stir chocolate chips into mixture. Place rounded teaspoons of dough onto ungreased cookie sheets.   Bake for 8-10 minutes. Let sit one minute on sheets before removing to  wire rack, carefully remove from pans as they will be soft. Let cool.   

Monday, April 8, 2013

Sopapillas

The Sopapilla platter is one of those amazing treats we do on rare occasions while venturing to a Mexican restaurant, I have wonderful memories with different groups of people eating these yummy little triangles of goodness.  The following recipe makes ALOT!  The key to getting a good puff is in rolling your dough out super thin.  If the first one doesn't puff up roll your dough thinner.  We love these rolled in cinnamon sugar, drizzled with chocolate and eaten with vanilla icecream.  YUMMMY


4 C. Flour
2 1/2  tsp. Baking Powder
1 tsp. Salt
4 Tbls. Shorting
1 1/2  C. Warm Water
Oil for Frying

Toppings
Cinnamon/Sugar
Hershey's Syrup
Honey
Ice cream

In a large bowl, stir together lour, powder, salt and shortening.  Stir in water, mix til dough is smooth. Cover and let sit for 20 minutes.  Roll out very thin on Floured board (the thinner the dough the puffier they become).  Cut into 3-4 inch squares than again into triangles.  Deep Fry in 375* oil.


Double Chocolate Cookies



1 C. Butter, softened
2/3 C. Sugar
2/3 C. Brown sugar, packed
1 tsp. Vanilla
2 Eggs

2 C. Flour
3/4 C. Baking cocoa
1 tsp. Baking soda
1/2 tsp. Salt
1 3/4 c. Chocolate chips

Preheat oven to 350*.   Beat butter, sugars and vanilla in large owl until creamy.  Add eggs.  Add flour, cocoa, baking soda and salt.  Beat until blended.  Stir in Chocolate chips. Drop by rounded tablespoons onto greased baking sheets.  Bake for 9-10 minutes, cool on sheets and remove to wire racks to cool.  Yields 3 dozen cookies.

Tuesday, March 19, 2013

Cheesecake Chocolate Chip Cookie Bars


1/2 cup unsalted butter
1/2 cup butter flavored vegetable shortening
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract3/4 teaspoons salt
1 tablespoon cider vinegar
1 large egg
1 teaspoon baking soda
2 cups all purpose flour
2 cups semi-sweet chocolate chips
Filling
1 package (8 oz) cream cheese, at room temp
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
  1. In a large mixing bowl, cream together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Divide the dough into two equal portions and set aside.
  2. In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla.
  3. In a 9x13 pan, spread 1/2 of the cookie dough mixture evenly across the bottom. (This is somewhat tricky to do. I find it easier to add dollops of cookie dough throughout the pan and then spread all the dollops together. Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture. (The dough discs don't have to touch, just place them near each other so they cover the surface as well as possible.)
  4. Bake at 350 for 35-45 minutes, or until the top is brown and cooked through. Cool completely and store in the refrigerator.

Monday, February 25, 2013

One Hour Dinner Bread

4 Tbsp yeast
3 cups warm water
1/4 cup honey or molasses
2 eggs
1/2 cup butter (or olive oil)
2 tsp salt
1 cup dry milk powder
8 cups Whole wheat flour

In Bosch dissolve yeast in water with honey. Add eggs, oil, salt milk powder and flour, stirring to moisten.  Let stand for 5 minutes.  Knead for 5 minutes, adding additional flour if needed.  (I add flour til the dough cleans the side of the bowl, still somewhat sticky) Divide into 3 loaves.  Place into greased 4*8 pans.  Turn oven to 350 for 1 minute-than turn off.  Let loaves rise in warm oven for 20 minutes.  WITHOUT removing  bread, turn oven back onto 350* and bake for 30 minutes.

This recipe is from "Whole Foods for the Whole Family Cookbook" by La Leche League and adapted by Zoanne Anderson.

Mexican Dumpling Soup

For the Soup:
2- 15-oz. cans kidney beans, drained
15-oz. can black beans, drained
3 cups chicken broth
20 oz. Mexican-style chopped tomatoes
1 1/2 tsp. chili powder
3 garlic cloves, minced
2 cans corn
2 large carrots, sliced
1 cup chopped onion
4 oz. chopped green chili peppers
Hot sauce, to taste

• Combine all the ingredients in a slow cooker. Cover and cook on low for 8 hours. 

For the Dumplings:
1/3 cup flour
1/4 cup cornmeal
1 tsp. baking powder
Pinch of salt
Pinch of pepper
2 1/2 Tbsp. milk
1 Tbsp. oil

• In a small bowl, combine the flour, cornmeal, baking powder, salt, and pepper. 
• In another bowl, combine the milk and oil. Add to the flour mixture and stir until just combined. 
• Turn the slow cooker to high and drop the dumpling batter by the teaspoonful over the soup. Cover and cook for 30 to 40 minutes, or until the dumplings are cooked
This Recipe is off of Peta.org

Southwest Chicken Chili

4-5  frozen chicken breast  
2 cans of diced tomatoes (I use Italian)
1 can black beans
1 can kidney beans
1 can corn kernels, undrained 
1 small can green chilles or 1 small jalepino chopped
1 envelope taco seasoning mix
3 pinches of salt

 Put it all in crock pot and cook for 6-8 hours on low or 3-4 hours on high. At the end of cooking place chicken in food processor and shred, put back into chili. Can be Served over rice, topped with guacamole, sour cream and cheese if desired! Yum!! 

Thursday, December 6, 2012

Fluffy Cinnamon Rolls (II)



2 CUPS BUTTERMILK (or 2 cups milk with 2 Tbls Lemon juice, sit for 5 minutes)
½ CUP VEGETABLE OIL
½ CUP SUGAR
1 full Tbls DRY ACTIVE YEAST
4½ CUPS ALL PURPOSE FLOUR (DIVIDED)
½ TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
1½ TEASPOONS SALT

FILLING (mix together 1st 3 ingredients)
1 1/2  Cups packed brown sugar
2 Tbls. Cinnamon
1/2 Cups Pecans, chopped
1/2 cup Butter softened

Mix the buttermilk, vegetable oil and sugar in bowl, place in microwave for 2 minutes, remove and stir in dry yeast. Let this mixture sit for 5-10 minutes to let the yeast activate.

Add 4 (of the 4½ cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky. Cover dough with plastic wrap and let it sit in a warm place for an hour. In a small, separate bowl, mix the final ½ cup of flour, baking powder, baking soda and salt.

After the sticky dough has raised for an hour, tap in center, and add the final half cup flour mixture. Mix until well incorporated (I used a wood spoon) Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll/kneed the dough around a few times, coating the surface with flour so it is not so sticky. Roll dough out into a rectangle (about 24" by 13 "). Spread dough surface with softened butter (I do this by hand) then evenly spread on the filling ingredients (pat the nuts into the dough a little). Roll up keeping it as tight as you can. Pinch the seam shut tightly. Cut 24 slices and place into 2 greased 9x13 baking dishes. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 375F oven for about 20 minutes or until golden.  Drizzle with glaze while the rolls are still hot.

MAPLE GLAZE
2 cups powdered sugar
2 teaspoon vanilla extract
½ teaspoon maple extract (I did not add this but will try next time)
2 Tbls. REAL Maple syrup
2-3 tablespoons milk

This recipe is adapted from a recipe off of http://coleensrecipes.blogspot.com