Monday, September 14, 2009

Cilantro Chicken

2 T lime juice
2 T veg. oil
1 T honey
4 chicken breasts
1 cup finely crushed tortilla chips
16 oz thick-n-chunky salsa
1 cup shredded Monterrey jack cheese
2 T minced fresh cilantro
Sour cream for serving

Combine lime juice, oil and honey. Dip chicken breast in mixture and then coat with crushed tortilla chips. Place in an ungreased baking dish and bake uncovered at 350 degrees for 45 minutes or until juices run clear. Combine salsa and cilantro and pour over chicken. Top with cheese and cook for 20 minutes or until cheese starts to bubble.

I got this from a friends blog too and Eric really liked it. We added extra cilantro after it was done because he loves cilantro and thought it needed a bit more. Next time we will add more initially. I sliced the breasts in half to cut down on cooking time. Enjoy!

Fruit Pizza

1 tube sugar cookie dough
1 cup whipped topping
12 oz. cream cheese
1/3 cup sugar
1/3 T lemon juice
fruit of your choice

Roll out cookie dough onto baking sheet in the shape of a circle, like a pizza, then bake at 350 for 15-20 minutes or until golden. Set aside and let cool completely. Mix together whipped topping, cream cheese, sugar and lemon juice with hand mixer or kitchen aid to get smooth. Once the cookie dough has cooled spread mixture on with spatula and then top with favorite fruits and enjoy!

The girls had so much fun making this and we thought it was really good too. I used low fat cream cheese and you couldn't tell the difference. We used strawberries, bananas, kiwi and raspberries. Any fruit will be delicious.

Swiss Cheese Chicken

Chicken Tenders (enough to cover bottom of Pyrex)
Swiss Cheese Slices
1 can Cream of Chicken Soup
2 cups Season Chicken Stuffing Mix
1/2 cup butter
1/4 cup water

Arrange chicken in baking dish and cover with Swiss cheese. Stir soup and water together and pour over chicken and cheese. Put dry stuffing over soup and drizzle with butter. Bake at 350 for roughly 45 minutes.

I got this recipe from a friends blog and we liked it. Really easy. I used a little less butter and it was still good. This recipe made a little more than we needed for two adults and two toddlers so adjust to your family size. Hope you like it!

Friday, July 17, 2009

Ground Beef Stroganoff

This is a recipe that I got from a freezer cookbook, so of course it is perfect to freeze. I always just make it and serve it though. It's a family favorite!

Ground Beef Stroganoff

1 pound ground beef

1 onion, chopped

8 mushrooms, sliced

2 T butter

1 can cream of mushroom soup

1/8 t pepper

½ t salt

1 T sugar

1 c sour cream

Sauté mushrooms in butter for 5 minutes. Remove from pan. Brown ground beef with onion. Remove from heat. Add mushrooms and remaining ingredients. Stir well. Place in gallon freezer bag. Label and freeze.

To serve: Thaw. Heat just until hot throughout. Do not boil. Serve over hot, buttered noodles.

(I use rice instead of noodles, always have. We love it.)

Wednesday, June 24, 2009

Navajo Tacos

I got this recipe in a BYU magazine about 5 years ago. It is from the Cougareat and we enjoy it. It takes a little time but is easy. I will share the recipe as written then add my notes at the end.

Prep time 90 mins Cook time 15 min
1 cup warm water
1 Tbsp active dry yeast
1 Tbsp sugar
1 tsp salt
4 Tbsp non fat dry milk
2 3/4 cup bread flour
6 cups beef chili
3 cups shredded lettuce
1 1/2 cup shredded cheddar cheese
1 cup sour cream (or Ranch Dressing)
3 tomatoes, diced

Prepare fry bread: Soften yeast in warm water. Add Sugar, salt, dry milk, and bread flour and knead the misture into a soft dough. In a greased bowl, allow dough to rise until doubles. Turn dough out onto foured surface: punch it down and let it relax 5 minutes. Roll the dough to a thickness of 1/4 inch and cut it into 6 circles with diameter of 6 inces each. Allow circles to rise another 15-20 minutes. Fry dough circles in hot oil until golden brown.

Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa.

MY NOTES: We do not cut this into circles anymore. We just use a pizza cutter and cut fairly equal pieces. My kids do not like chili so they have their fry bread with honey or powdered sugar (like a scone). Then they have their lettuce or cheese, etc on the side. So one meal still makes everyone happy.

Thursday, June 18, 2009

Cheesy Chicken and Artichokes

1 (14.5 oz) can low sodiun chicken broth
4 (6oz) boneless skinless chicken breast halves
1 (9oz) package frozen artichoke hearts
non-aerosol cooking spray
2 cups sliced fresh mushrooms
1/4 cup chopped onion ( i use dehydrated)
1 clove garlic ( i use dehydrated)
4 teaspoons cornstarch
3/4 cup evaporated milk
1/8 teaspoon black pepper
2 Tablespoons dry white wine (white grape juice with a splach of cidar vinegar)
1/3 cup grated parmesan cheese

In a large skillet with a tight-fitting lid, bring chicken broth to a boil. Add chicken, reduce heat, cover and simmer for 12-14 minutes or until chicken is cooked through; drain, reserving 3/4 cup of broth. Cover chicken and keep warm.. Meanwhile, cook artichoke hearts according to package directions; drain. Cover and keep warm. For sauce, spray skillet(use the skillet the chicken was cooked in) with cooking spray. Add mushrooms, onion and garlic; cook and stir over medium heat until onion is tender. Stir in cornstarch. Add reserved broth, evaporated milk and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in wine (juice/vinegar). To serve, place chicken on dinner plates. Arrange artichokes around chicken; spoon sauce over chicken and sprinkle with Parmesan cheese.

Serving suggestions: add steamed red skinned potatoes, squash, and steamed asparagus


Wednesday, June 3, 2009

Zucchini Casserole

It is a good thing to have my garden overflowing with zucchini. I am getting so much I am sharing and trying lots of new recipes. So far this is my favorite one!!

Zucchini casserole recipe with tomato sauce and bacon.
6 slices bacon, diced
1 large onion, chopped
4 cups sliced zucchini
1 can (8 ounces) tomato sauce
3/4 teaspoon salt
1/4 teaspoon pepper
15 buttery crackers, crushed
1/2 cup grated Parmesan cheese
Fry bacon in a large skillet until just cooked but not crisp. Add onion and cook until onion is softened. Stir in zucchini and tomato sauce; season with salt and pepper. Pour zucchini mixture into a greased 2-quart casserole and sprinkle with crushed buttery crackers and Parmesan cheese. Cover and bake at 350° for about 30 minutes, until hot and bubbly.

Friday, May 29, 2009

Mozerella Chicken

I have changed the recipe many times. I will put some different variations.

Chicken Breasts ( I use the Costco frozen ones)
Lay the chicken in the bottom of a 9 x 13 ( I don't defrost them)
(you can dip the chicken in egg whites and then bread crumbs mixed with parmasan cheese and a little Italian seasoning)

Put a pat of butter on top of each breast.

Pour about 1/3-1/2 cup of white wine in the bottom of the pan.
(You can use sparkling cider or sprite)

Sprinkle mozeralla on top of the chicken.
(You can also use grated parmasan cheese)

Cover with foil
Bake for an hour in a 350* oven

What do I do with a roast?

I need help. I found this great deal on roasts at HEB, stocked up, cooked one, and did not like the results. Now I have several still in my freezer and don't know what to do with them.

When I cooked the first one, I cut it up, put it in the crock pot with carrots, potatoes, and onion soup mix, all filled with water. The roast had way too much fat on it. My family ate it but did not enjoy it.

Please help!?!?!

Thursday, May 21, 2009

Best Chocolate Brownies EVER

I got this recipe from a friend named Dorothy who went to church with me in Salt Lake City. She brought this desert to women's function and as soon as I took a bite I knew I had to have the recipe. She gave me the recipe and explained that she got it from her mother who clipped it out of a newspaper back in the 50's. It had been a family favorite ever since. When I first got the recipe I made them all the time and started buying the coco in bulk from a restaurant supply company, it was so much cheaper. I have held off making them so much because I have a hard time resisting. The frosting adds so much to it, I usually don't like frosted brownies, but in these it is a must.

1 1/2 Cups melted butter
3 Cups Sugar
3 tsp vanilla
6 eggs

stir well

1 1/2 cups flour
1 Cup baking coco
3/4 tsp baking powder
3/4 tsp salt

mix together and pour into a large cookie sheet , the kind with the edges, or what I call a jelly roll pan. Bake at 350 degrees for 20-25 minutes.

Cool and then frost:

12 Tbsp butter
3/4 Cups coco
1/4 C karo syrup
2 tsp vanilla
4 Cups powdered sugar
4-8 Tbsp milk

Friday, May 15, 2009

Jam bars

We call them Jam Bars at our house but I have heard them called copycat nutrgrain bars. I like them because they are yummy and they use food storage items....whole wheat flour, oats and Strawberry freezer jam. I make a 9x13 pan and we eat them fresh but they freeze well too so you can freeze some for a quick after school snack or breakfast on the go.

JAM BARS also known as Fruit and Grain Bars
1 Cup Butter or Margarine – Softened
1 Cup Brown Sugar1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1 1/2 Cups Oats
16 Ounces Strawberry Preserves -- * See Note
1 Teaspoon Almond Extract
Cream margarine and sugar. Add dry ingredients. Mix well. Add almond extract. Press half of crumb mixture into greased 9 x 13 pan. Spread with preserves. (*Use Strawberry, raspberry, peach or other favorite). Sprinkle with remaining crumb mixture. Bake at 350* for 20-25 min. Cool and cut into bars.


Tuesday, May 12, 2009

Texas 2 Step Chicken

This is a great dinner. I like that it is quick to make and it can be made ahead. Sometimes when chicken is on sale I will make a few and stick them in the freezer. I also give them away as freezer meals because all the person receiving it needs to do is thaw and bake it.

Texas 2 Step Chicken
16 oz picante sauce about 1 ½ cups***It is OK to substitute salsa. I usually do!
¼ cup brown sugar
2 tablespoons Dijon Mustard
6 each Chicken Breast, boneless
Optional: 1 cup shredded cheddar cheese and 4 cups cooked rice

In a large mixing bowl (or freezer bag) combine picante sauce, brown sugar and mustard. Mix well. Add chicken. Freeze in 1 gallon size bag or in cooking pan. Thaw in refrigerator. Bake at 400 for 30 minutes. Toss 1 cup cheese over the dish and place it back into oven until melted. Serve chicken sauce and all over rice.


Sunday, May 10, 2009

Bran Muffins

This recipe is from Krista Rackleff. She brought a container of the dough over to my home right after Nathan was born. The muffins were so good and my children really liked them. What I really like about this recipe is the batter will store in the refrigerator for up to three months. It is a quick meal in the mornings, and I have made them for supper when I wanted something simple but good.
Combine and let stand:
2 Cups boiling water
2 Cups Kellogs All Bran
Cream in large bowl:
1 C shortening
3 Cups sugar
4 eggs
1 quart buttermilk
In another bowl combine:
5 cups flour
5 tsp baking soda
1 tsp salt
4 Cups Kellogs All Bran
To shortening mixture, fold in 1 qt buttermilk and the dry mixture, alternating the two. After all that is combined, add the first mixture and stir completely. Be careful, if that mixture is still hot you may need to add a little at a time to keep the batter from curdling.
Store in airtight container(s) and will keep in fridge up to 3 months.
Fill muffin tins/cups half full and bake at 400 degrees 15-20 minutes.

Wednesday, April 29, 2009

Soft Breadsticks

Mandy gave me this recipe a while back and I use it all the time. You don't have to let the dough rise and they still turn out wonderful. They are very soft and full of flavor.
1 1/2 Cups warm water
1 Tbsp yeast
2 Tbsp sugar
1 tsp salt
3 1/2 - 4 Cups flour
1 stick butter (to be melted and put on the bread sticks)
Garlic seasoning
Parmesan cheese
Dissolve the yeast in the warm water. Mix all the ingredients except the butter and roll into rectangle and cut out bread sticks with pizza cutter. Spray cookie sheet with Pam. Twist breadsticks and lay onto pan. Melt butter and brush ALL the butter onto the breadsticks. Sprinkle with garlic seasoning ( I use Johnny's Garlic seasoning found at Costco) and Parmesan cheese. You do not have to let them rise, although I usually let them if I have time, but either way they are tasty. Cook at 400 degrees for 15-17 minutes.

Friday, April 24, 2009

Peachy Fruit Salad

This is a yummy salad and I love it. The neat secret is the peach pie filling coats the bananas so they do not turn brown. Most of the items are in my pantry so it is very easy.

Peachy Fruit Salad
1 20 oz can peach pie filling
1 20 oz can Pineapple (chunks or tidbits), drained
1 15 oz mandarin oranges, drained
1 pkg strawberries, frozen slightly thawed (I always just use a handful or 2 from my big Sams bag)
2-3 bananas sliced
Optional: you can also add blueberries, grapes, cherries or marshmallows

Mix all together. It is best after being chilled but can be served right when you mix it up. The strawberries should be added shortly before serving because they can get mushy

Thursday, April 23, 2009

Chicken Salad Sandwich

This is a different twist on your normal chicken salad sandwich. It is sooo good and never have I served it up where the guest didn't just oooh and ahhh over it (well, except for some of my children).

1 lb chicken, cooked and chopped (I cube the raw chicken and boil it)
2 ribs celery, chopped (I don't like celery, so I leave this out)
1 C purple grapes, cut
1 apple, chopped
1 oz Parmesan
2 Tbsp chopped onion
1 C mayo
1 clove garlic, chopped
1/2 - 1 tsp dill (this is important, it gives a great flavor)

Combine the Parmesan, onion, mayo, garlic, dill, salt, and pepper. Fold in the rest of the ingredients. The best is to serve them on the Costco croissants, but they are also VERY yummy on regular buns.

Wednesday, April 22, 2009

Chili Blanco

This is another family favorite. It gives chili a different twist. And, I like the recipe because I use beans from my food storage.

1 lb. dried small white navy beans

2 onions, chopped

1 can (48 oz) chicken broth

4 cups cooked chicken, chopped

1 can (7 oz) chopped green chilies

6 to 8 cloves garlic, minced

3 Tbsp chopped fresh oregano, OR 2 tsp dried

4 tsp ground cumin

1 1/2 tsp cayenne pepper (I use much less)

3 cups Monterey Jack cheese, shredded

Cook ll day in slow cooker set on high or cook on stove top until beans are tender. Stir in Monterey Jack Cheese just before serving. Garnish with additional cheese and corn chips.

Tuesday, April 21, 2009

Taco Potatoes

I have to preface this entry with the fact that yes, I am from Idaho, and we know how to eat potatoes in a million ways, but the first time I had this I was in Arizona.

Baked Potatoes
Browned hamburger with taco seasoning
Shredded Cheese
Sour Cream
(You get the idea- any taco toppings that you enjoy)

This is an easy way to make a baked potato a complete meal. To save time I bake my potatoes in the microwave. I cut them in half and put them on a plate and cover the entire plate with saran wrap. I poke a few holes in the top to let out steam and then microwave them for about 7 minutes. For taco meat, I buy my taco seasoning in bulk at Sams Club. I like the seasoning and it is a lot less expensive than the little packets. Enjoy!

Monday, April 20, 2009

Sweet and Sour Meatballs

I got this great recipe from Jana. I made this for supper yesterday and start to finish was less then 30 minutes. It hit the spot! I buy premade meatballs from Walmart and Costco, (the price is comparable to plain hamburger meat) making this a very easy dinner. I usually double the recipe and freeze half of it for another meal.

1 8 oz. can pineapple chunks (save juice)

1/2 cup brown sugar

1 1/2 Tbsp. cornstarch

1/2 cup water

3 Tbsp vinegar

2 Tbsp soy sauce

1 1/2 tsp dry mustard

1/8 tsp cloves

1 beef bullion cube

Combine pineapple juice with the rest of the ingredients. Cook and stir over medium heat until thick. Add meatballs and pineapple if you want. Cover and simmer until ll ingredients are hot. Serve over rice.

Saturday, April 18, 2009

Red Bean Soup

6 cans small red beans ( I get these at Walmart)
1 1/2 quarts chicken broth
2 tsp minced garlic
1/4 cup oil
3 bay leaves
3/4 green bell pepper, chopped finely
3 celery stalks, chopped finely
1 med onion, chopped finely
1 bunch green onions, chopped tops only
1 dash hot sauce ( I use Louisiana hot sauce)
2 tsp Tony Chachere's creole seasoning

In large stock pot saute the onions and celery in the oil till clear then add the bell peppers and garlic till browned. Add the remaining ingredients with the exception of the green onions and simmer for 1/2 hour. Using a potato masher smash some of the beans and cook an additional 20 min or until creamy. Stir in the green onion and serve over rice.

Chicken and Sausage Jambalya

Chicken Sausage Jambalaya

½ cup veggie oil

1 onion chopped

1 g. bell pepper chopped

3 tsp salt

1 ¼ tsp cayenne pepper

1 lbs smoked sausage, quartered

2 b/s chicken breast, cooked &chopped

3 bay leaves

3 cups uncooked rice

6 cups chicken broth

1 small can tomato sauce

1 cup green onions

Heat oil in large dutch oven. Over med heat add onion, and bell peppers and brown. Add all remaining ingredients with the exception of the green onions and cook until rice is cooked (15-20 min). Add green onions and let sit 5 minutes.

Peanut Butter Rice Krispy Treats

This is a super yummy treat that is quick and easy. My kids (and I) devour these!

1 cup white Karo syrup

1 cup sugar

1 cup peanut butter

5 cups Rice Krispies

chocolate chips

Bring syrup and sugar to a slow boil. Remove from heat. Stir in peanut butter. Add Rice Krispies. Press into a small casserole dish. Sprinkle chocolate chips on top. Wait a few minutes and the chocolate chips will melt and you can spread them all over. Treats will harden as they cool. Cut into squares and serve.

Friday, April 17, 2009

German Pancakes

Here's a yummy recipe that is Steve's favorite for breakfast because it's not all carbs and sugar leaving you with a sugar rush. It is full of protein (eggs) and stays with you a little longer.

German Pancakes

6 eggs
1/4 cup butter
1 cup milk
1 cup flour
1/4 tsp salt

Turn oven to 350 degrees and melt butter in 9x13 pan in oven. Meanwhile mix eggs, milk, flour then salt in bowl. Pour egg mixture into hot butter (careful not to burn the butter) bake for 25 minutes. Top with syrup, powdered sugar, jam, etc. anything you like to put on pancakes or waffles.

I usually make these for breakfast but they would be delicious for dinner too. (I like breakfast... my last post was a pancake recipe too :>) I wanted to share this one because my kids love them and I just gave them to Danielle and Spencer Black and they loved them just plain. So hears a recipe your kids (or at least 2 of them loved) Stephanie I hope y'all enjoy!!!

Thursday, April 16, 2009

some good recipes to use up your Easter ham

Ham Chowder
4 cups chicken stock
2 cups cubed cooked ham
dash of rosemary
1 pound bacon, diced
1 onion, diced
1 1/2 clove garlic
3 green onions, diced
3 large potatoes, cubed
1/2 pound carrots, cubed
3/4 cup heavy cream

1. Pour stock into large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and rosemary.
2. In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return to medium heat. Stir in onions, garlic, and green onions; cook until tender, then add to pot.
3. Place cubed potatoes and carrots in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.

Ham and Chicken Roll-Ups

2 cups cooked rice
6 slices ham
1 1/2 cups cooked chopped chicken
1 can cream of mushroom soup, divided
3 T butter
1/4 cup minced onion
1/4 cup minced celery
2 mushrooms, chopped
1/2 cup sour cream
1/4 cup milk
1/4 t pepper
*1 cup shredded Swiss cheese
**French fried onions

1. Arrange rice on bottom of greased foil baking pan.
2. Saute onion, celery, and mushrooms in butter until soft.
3. Combine chicken, 1/3 cup soup, onion, celery, and mushrooms in a bowl.
4. Divide among the six slices of ham.
5. Roll up and place seam side down on top of rice.
6. Combine sour cream, milk, pepper, and remaining soup. Pour over roll-ups.
7. Cover with heavy freezer foil. Label and freeze.
8. To serve: Thaw. Bake uncovered for 45 minutes at 350*. Top with *cheese and **French fried onions. Bake 10 minutes longer.

Friday, April 3, 2009

Mozzarella Lasagna

1 lb. ground beef
1 clove garlic, minced
1 T. parsley flakes
1 T. basil
1 1/2 t. salt
1 can tomatoes
2 cans tomato paste

10 oz. lasagna noodles

3 c. cottage cheese
2 beaten eggs
1 t. salt
1/2 t. pepper
2 T. parsley flakes
1/4 c. Parmesan cheese
1 lb. mozzarella cheese

Brown meat slowly. Add the next 6 ingredients. Simmer uncovered for 10 minutes to blend flavors. Stir occasionally.

Cook noodles in boiling water til tender, drain. Rinse in cold water.

Meanwhile combine cottage cheese with eggs, seasonings and Parmesan cheese.

Place half the noodles in 9x13 pan. Spread 1/2 of the cottage cheese mixture on the noodles, then layer with 1/3 of the mozzarella cheese. After the mozzarella layer, spread 1/2 the meat mixture. Repeat layers.

Bake @ 375 for 30 min. Garnish with remaining mozzarella & let stand 10 min. before cutting.

Wednesday, April 1, 2009

Easy Pork Chop Casserole

I was in the mood for mushrooms last night so I just looked up a recipe and tried it and I loved it.

1 (10.75 ounce) can condensed cream of mushroom soup
1 packet dry onion soup mix
1 (10.75 ounce) can water
1 cup mushrooms, diced
4 pork chops
2 tablespoons vegetable oil

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).

This recipe serves 4. Serve over rice to soak up all the sauce. Yum. I used a lot more mushrooms and it was great. I also just sliced up a pork tenderloin and used that instead of chops and it worked great.

Saturday, March 28, 2009

Honey Barbequed Ribs

Before I post a recipe I wanted to share something I do to make dinner easier for me. So often we get in a rut always making the same things. Why? Because when I am tired or "Mommied Out" for the day I think of the easiest thing to make because my brain just doesn't go deep into my memory well.

So sometime in the last year I created a dinner idea list. It is 3 pages long and divided into categories such as Chicken: raw or cooked or need to marinate. Something in the raw category starts with raw chicken while a cooked chicken recipe starts with precooked chicken. Beef and pork have similar categories. I also have a Pasta category, Mexican, and side dishes which is subdivided into beans, rice, potato, etc.

I went through all my fave recipes and cookbooks and files and listed them in the appropriate category. Now when I cannot think of what to make I go to the list and search for ideas rather than flipping through a cookbook or file. I also use the list when making my grocery list. It helps me. Now to a great recipe from the list. This is a pork one. Sorry I do not have a pic.

Honey Barbequed Ribs

3 lbs boneless pork ribs (I have used bone in as well)
1/2 tsp garlic salt
1/2 tsp pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 Tbl Worcestershire sauce
1/2 Tbl liquid smoke

Place pork ribs in bottom of slow cooker. Cover and cook on High for 3 hours. Drain and discard liquid. Reduce heat to Low. In a bowl, combine garlic salt, pepper, ketchup, brown sugar, honey, spicy brown mustard, Worcestershire sauce and liquid smoke. Mix well. Pour over ribs in slow cooker. Cover and cook on Low for 3 hours. Remove from slow cooker and allow to cool. Place in freezer bag. Label and freeze. To serve: Thaw. Heat until hot throughout.

Just a note, This is usually fall apart pork so I tend to pull it and use it for sandwiches or over potatoes. It is so yummy! Enjoy!

Friday, March 27, 2009

Skillet Enchiladas

I've posted this on my personal blog before, but thought I'd put it here too for people who didn't see it. I made it again for dinner tonight...we love it! -Julia

Skillet Enchiladas
Serves: 4

1 lb ground beef
1/4 cup chopped onion
1 can cream of mushroom
1-10 oz can enchilada sauce
1/2 cup milk
2 T chopped green chilies
8-10 corn tortillas
2 1/2 cups shredded cheddar cheese

1. Brown ground beef and onion- drain grease
2. Stir in soup, enchilada sauce, milk, chilies
3. Reduce heat- simmer 10 minutes- stir occasionally
4. Soften tortillas (in microwave, in oil, or over stove)
5. Place 1/4 cup cheese in each tortilla (or just whatever looks right) and roll up
6. Place tortillas in sauce, cover, and cook until heated through (about 5 minutes)
7. Sprinkle with remaining cheese, cover, and cook until cheese melts

Blender pancakes

Here's one that my kids love and it uses food storage (bonus!)

Blender Pancakes

1 3/4 cup water
1 1/2 cup uncooked wheat
1/4 cup powdered milk
3 Tbs oil
3 tsp baking powder
3/4 tsp soda
1/4 cup sugar
1tsp vanilla

Put water and wheat in blender. Blend for about 2 min. Add remaining ingredients and blend until smooth.
(to adjust thickness for your liking add water or flour) Cook on hot griddle. For waffles add 1-2 Tbs more oil.

Thursday, March 26, 2009

Parker House Pizza

Homemade pizza has become an obsession. I admit it. When I was first married, I was given a homemade pizza recipe from my great-aunt Buhla, a rancher's wife who raised eight kids and knew how to cook for a crowd. It was a good basic recipe, but over the years I've experimented with a few things of my own. The dough recipe has remained unchanged, but the manipulations to the dough afterwards have made all the difference. The biggest secret in making homemade pizza taste and look professional is heat. You have to bake at 500 degrees to make the dough crisp and golden brown on the outside, and chewy but done on the inside. It also makes a nice golden hue on the cheese, while not robbing the cheese of all the moisture. A couple of other tips are to use high protein bread flour, not all-purpose, use a good pizza stone, and take it easy on the sauce -- don't over apply.

Pizza Dough:

1 T. yeast
1 c. slightly hot water
1 T. sugar
1 T. oil
Combine in a large glass measuring cup and allow to stand for 15 minutes.
In an electric mixer with a dough hook combine:
2 1/4 c. bread flour
2 t. salt
While mixing, slowly add the wet ingredients. After the ingredients are thoroughly mixed together, continue to knead dough for two minutes. Add flour if dough is still too sticky. Dough should form a ball. Remove dough and pour 1 T. oil in the bottom of bowl. Return dough to bowl and roll around in the oil to completely coat. Cover bowl with dish towl and let rise one hour or until double in size. Punch down dough and turn out onto a counter dusted in cornmeal. Roll out in a circle about two inches larger in diameter than your pizza stone. Lightly dust the top of the dough with flour before folding it in half to move it to the stone. Roll edges of dough over twice to form a nice crust around the edge of the pizza stone.

Pizza Sauce:
1 6 oz. can tomato paste
1/4 c. parmesean cheese
1 t. garlic salt
1 t. Italian herb seasoning
1 t. sugar
1 t. pepper
1 T. water

Combine and spread on the inside of pizza crust. I usually have enough for two pizzas.

Top with any topping of your choice: browned sausage, pepperoni, canadian bacon, pineapple tidbits, chopped green pepper, fresh sliced mushrooms, olives, etc. Finally top with fresh mozzarella, asagio, or parmesean cheese, or a mixture of any cheeses you like.
Bake in a preheated oven at 500 degrees for 7 - 8 minutes. Watch it carefully since you are baking at such a high heat and take the pizza out when the cheese starts to brown and bubble. If you leave it in too long, your cheese will dry out and the crust will burn.

Chicken Strips

This is one of my family's favorite meals. It is super yummy, not fried, and quick. It goes well with mashed potatoes, corn, biscuits, and a green salad. Hope you enjoy.

1 pound boneless skinless chicken, cut into strips
3/4 C Bisquick
1/2 C Parmesan Cheese, grated
1/2 tsp salt
1/2 tsp paprika
1 egg

Put the Bisquick, Parmesan cheese, salt and paprika into a zip lock bag and mix. In a bowl, whisk the egg. Dip the chicken pieces into the egg and then put into the bag with the Bisquick mixture. Shake the bag to coat the chicken. Place chicken on a greased cookie sheet. Bake at 450 degrees for 17 minutes or until cooked through.