Wednesday, March 31, 2010

Taco Pasta Toss

(Looked much prettier before we ate it. Forgot to take a picture so this is a picture of the leftovers.)

1 lb. penne pasta
1 lb. lean ground beef
1 onion, chopped
1 jalapeno, seeded and sliced
4 cloves garlic, finely chopped
2 Tbs. chili powder
1 Tbs. ground coriander
1 1/2 tsp. ground cumin
1/4 cup tomato paste
1 1/2 cups chicken stock
2 cups shredded cheddar cheese
shredded lettuce
chopped tomato

*Cook pasta according to directions on package. Drain and return to pot. Brown ground beef. Add onion, jalapeno, garlic, and the spices. Season with a little salt/pepper. Cook until onion is tender. Add tomato paste. Mix well and then add chicken stock. Mix sauce with pasta and pour into a serving dish. Top with cheese, lettuce, and tomato.

Monday, March 29, 2010

Oatmeal Raisin Cookies

I made these cookies on Saturday and they were gone by the next day! The whole family loved them. Chewy, moist and just plain yummy!

1 cup butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 1/2 cups oats
2 cups flour
1 cup raisins

Cream butter and sugars. Add vanilla and eggs. Mix until creamy. Then add dry ingredients and raisins. Drop by spoonfuls onto cookie sheet and bake at 375 for 10 minutes. Watch them disappear!

Saturday, March 27, 2010


I bought a little muffin cookbook at the check-out stand a few weeks ago (total impulse buy) and this recipe was in it. I made them this morning for breakfast and they were quite tasty. A little butter on them didn't hurt.

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 T. baking powder
heaping 1/2 c. firmly packed brown sugar
heaping 1/4 c. yellow cornmeal
1/4 t. salt
1 c. rolled oats
1 c. buttermilk
2 large eggs
6 T.oil
1 t. vanilla

Preheat oven to 400 and line a 12 cup muffin pan with liners. Mix all the dry ingredients together in a bowl.

In another bowl lightly beat the eggs and add the buttermilk, oil and vanilla. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir gently until just combined; do not overmix.

spoon into prepared muffin pan. Bake for about 15-20 min. (I baked for only 15 as they seemed done enough).

**Next time I'm going to add a little orange zest and substitute a little of the buttermilk with orange juice. I think that sounds tasty. I'll let you know how it turns out.

Tuesday, March 23, 2010

Pepperoni Pizza Puffs

I recently subscribed to Rachael Ray's magazine and I've been loving some of her fun and easy recipes. We tried these last night for dinner and although we all liked them, they didn't fill us up, so I think they would be better as an appetizer or snack. The kids loved how cute and small they were and had fun dipping them.
3/4 cup flour
3/4 tsp. baking powder
3/4 cup whole milk (I used 2%)
1 egg
1 cup shredded mozzarella
1 cup diced up pepperoni
pizza sauce for dipping
fresh basil, finely chopped

*Whisk together the flour and baking powder. Then whisk in the milk and egg. Stir in mozzarella and pepperoni. Let sit for 10 minutes. Stir again and then divide batter into a greased mini-muffin pan (24 muffins). Bake at 375 for 20-25 minutes until golden. Heat up pizza sauce and add 1 Tbs. basil to it and stir. Sprinkle puffs with basil. Dip and eat!
*I think it would be fun to try these with some different toppings like sausage, bell peppers, ham, pineapple, or whatever else you like on pizza.

Wednesday, March 17, 2010

Stew Over Potatoes

I saw this recipe on Hold the Onions last year and thought it would be so perfect for a Sunday dinner. I kind of forgot about it and then came across it again recently while looking at that fun blog. I was so excited to give it a try. Really simple, really filling and really delish. Go here to get the recipe and directions.

Saturday, March 13, 2010

Lemon Bundt Cake

My sis-in-law, Kristi, made this a while ago for dessert at one of our family gatherings. I was a little hesitant to have some because I'm not the biggest fan of lemon. BUT, I rarely say no to desserts, so I gave it try. Wow! It was so good! The cake was moist with just the right amount of lemon flavor and the sauce is to die for. This is the perfect Easter dessert because it is light with a refreshing flavor.

1 yellow cake mix
1 small pkg. vanilla instant pudding mix
4 eggs
1 cup sour cream
2 tsp. vanilla
3/4 cup oil

Combine all ingredients and mix well. Pour into greased bundt pan and bake at 325 degrees for 40 to 45 minutes. Let cool. Slice and serve with sauce.


1 cup sour cream
1 tsp. grated lemon peel
1 tsp. lemon juice
1/2 cup powdered sugar

Combine all ingredients and stir until smooth.

Saturday, March 6, 2010

Seven Layer Brownie Bars

I pulled out a box of Ghirardelli brownie mix and noticed this recipe on the bottom of the box. It only took me half of a second to figure out that these sounded way better than plain brownies, so I gave them a try. Really rich, really chocolatey and really delish.
1 cube butter, melted
1 box brownie mix
1 cup shredded coconut
1 cup butterscotch chips
1 cup semi-sweet chips
1 cup chopped pecans
1 can sweetened condensed milk

*Melt butter in a 9x13 pan in oven set to 350. Sprinkle brownie mix over butter. Top with coconut, butterscotch chips, chocolate chips and pecan. Drizzle with sweetened condensed milk. Bake for 30 minutes.

Thursday, March 4, 2010

Whole Wheat Bread

My lovely friend, Jill, came over the other day to teach me how to make bread. Sometimes I get intimidated when it comes to making bread or rolls, but after making it with Jill, I think I can become a bread maker. It was easy and not too time consuming. And, really, what's better than homemade bread! It tastes so good. Thanks Jill.

2 cups warm water
1 Tb. yeast
1/2 Tb. salt
1/6 cup olive oil (which is 1/3 of a 1/2 cup)
1/2 cup honey
3/4 Tb. dough enhancer
1/4 and 1/8 cup gluten flour
5 - 6 cups whole wheat flour

Put water and yeast in mixer. Mix for a few seconds to agitate the yeast. Add oil, honey and the rest of the ingredients. (we used 5 1/2 cups flour) Mix with dough hook at a high speed until bowl comes clean. About 8 minutes. Meanwhile, grease 2 bread pans with olive oil. Divide the dough in half and shape into loaves. Place in pans and let rise for 30 - 60 minutes in a warm place. Warm oven works well. When dough has risen to the top edges of the pan, it's ready to bake. Bake at 325 for 30 minutes. When done, rub tops with butter and place on cooling rack.
Makes 2 loaves.

*Made in a Kitchen Aid and worked great. One day I will get a Bosch!

Tuesday, March 2, 2010

Crockpot Mexican Chicken

Found this recipe on Tasty Kitchen; the blog that the Pioneer Woman created for people to share their recipes. Talk about easy. Don't you love a dinner that you throw in the crockpot early in the day and then it's ready at dinner time? I am adding this recipe to my food storage menu, because everything in it can be canned, minus the cream cheese. It was really yummy and the house smelled so good!

4-5 chicken breasts
1 jar salsa
1 can black beans
1 can corn, drained
8 oz. cream cheese

*Put first four ingredients in crockpot on low for 4-6 hours and then add cream cheese about an hour before serving. Mix well, shred up chicken and serve over rice.
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