I am not a huge mexican fan but I thought this recipe looked pretty good! I found it here The Giant Blog of Cooking
Ingredients:
3 chicken breasts, cooked and cubed
1 can of black beans rinsed and drained
1 can corn drained
1 can diced chilie's
1 packet taco seasoning
1/2 c. salsa
4 oz. cream cheese
1 packet of hidden valley ranch dressing mix
1 can olives, sliced
6 oz. of cooked penne pasta
shredded cheddar cheese for topping
Cook pasta til done. While pasta is cooking simmer everything else in a large pan until well combined. Add pasta when it's done and bake in a 13x9 casserole dish at 350 for 15-20 minutes. Add the cheese when it's done or if you like it melted put it on a few minutes before it is done in the oven. Scrumdiddly!
Monday, July 25, 2011
Wednesday, July 20, 2011
Perfect Cupcake Frosting and Filling
I have recently found this recipe or one very similar on lots of cooking blogs- it seems amazing and I can't wait to try it!
recipe by Our Best Bites
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!
You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)
One batch makes enough to frost 12 cupcakes
recipe by Our Best Bites
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!
You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)
One batch makes enough to frost 12 cupcakes
Pioneer Cookies
Okay- all you people who live in Utah- here is a pioneer recipe to celebrate Pioneer Day this Week!
This was actually on Channel 2 News a few days ago. Enjoy!
Ingredients:
1 cup Brown Sugar
1 cup Butter
1 tsp. Vanilla
4 Eggs, beaten
4 cups Whole Wheat Flour
4 tsp. Baking Powder
1 tbsp. Cinnamon
1 tsp. Allspice
3 cups Apples (finely chopped)
2 cups Raisins
Directions:
Measure all dry ingredients in a medium bowl and mix together with a spoon or spatula. Place brown sugar and butter in a large bowl and cream together. Add vanilla and eggs and beat until well mixed and creamy. Stir in the dry ingredients and then add the apples and raisins. Mix well. Bake in a 350-degree oven for 10-12 minutes. Do not over bake. You can test for doneness by inserting a toothpick. If it comes out clean they are done. Store in an air tight container. These freeze well.
This was actually on Channel 2 News a few days ago. Enjoy!
Ingredients:
1 cup Brown Sugar
1 cup Butter
1 tsp. Vanilla
4 Eggs, beaten
4 cups Whole Wheat Flour
4 tsp. Baking Powder
1 tbsp. Cinnamon
1 tsp. Allspice
3 cups Apples (finely chopped)
2 cups Raisins
Directions:
Measure all dry ingredients in a medium bowl and mix together with a spoon or spatula. Place brown sugar and butter in a large bowl and cream together. Add vanilla and eggs and beat until well mixed and creamy. Stir in the dry ingredients and then add the apples and raisins. Mix well. Bake in a 350-degree oven for 10-12 minutes. Do not over bake. You can test for doneness by inserting a toothpick. If it comes out clean they are done. Store in an air tight container. These freeze well.
Monday, July 11, 2011
Apple Dumplings
My sister made this for us up at our cabin over the fourth of July! It was to die for! Hope you like it! It will be a great recipe when you have lots of apples on your trees that you need to make something with and great for a fall dessert too!
2 apples
2 crescent roll tubes
cinnamon
2 cubes butter
1 1/2 C sugar
1 tsp vanilla
1-12 oz can Mountain Dew
Peel and wedge apples into 8 slices. Roll up one piece of apple in each crescent roll. Place in baking dish or on a cookie sheet. Sprinkle with cinnamon. Melt butter in sauce pan until barely all melted. Take off heat and add sugar- it will be very grainy and sugary. Don't dissolve sugar all the way. Add vanilla. Pour over crescent rolls. Pour Mountain Dew around edges of pan or dish. Bake at 350 for 20-30 minutes until golden brown. Serve with whipping cream or ice cream! Soooo delicious!!
2 apples
2 crescent roll tubes
cinnamon
2 cubes butter
1 1/2 C sugar
1 tsp vanilla
1-12 oz can Mountain Dew
Peel and wedge apples into 8 slices. Roll up one piece of apple in each crescent roll. Place in baking dish or on a cookie sheet. Sprinkle with cinnamon. Melt butter in sauce pan until barely all melted. Take off heat and add sugar- it will be very grainy and sugary. Don't dissolve sugar all the way. Add vanilla. Pour over crescent rolls. Pour Mountain Dew around edges of pan or dish. Bake at 350 for 20-30 minutes until golden brown. Serve with whipping cream or ice cream! Soooo delicious!!
Raspberry Cheesecake Dessert
This recipe is so yummy, we had this at a family reunion last summer and I just found the recipe! I can't wait to make it myself!
from the kitchen of Stephanie
1st Layer
2 pkg or 2 1/2 C grahm crackers
2 cubes butter
2nd Layer
2 8 oz cream cheese
1 can sweetened condensed milk
1-2 tsp lemon juice
3rd Layer
2 boxes raspberry danish plus 1 3/4 C cold water
2 small round frozen sweet raspberries with syrup
1st Layer
Crush grahm crackers and mix with melted butter. Press into a 9x13 pan.
2nd Layer
Soften cream cheese, mix in milk and lemon juice. Spread over grahm cracker crust.
3rd Layer
Mix danish, cold water and unthawed raspberries in saucepan. Cook until thick. Let cool a little. Pour over cream cheese mixture. Refrigerate until served. SOOO Yummy!
from the kitchen of Stephanie
1st Layer
2 pkg or 2 1/2 C grahm crackers
2 cubes butter
2nd Layer
2 8 oz cream cheese
1 can sweetened condensed milk
1-2 tsp lemon juice
3rd Layer
2 boxes raspberry danish plus 1 3/4 C cold water
2 small round frozen sweet raspberries with syrup
1st Layer
Crush grahm crackers and mix with melted butter. Press into a 9x13 pan.
2nd Layer
Soften cream cheese, mix in milk and lemon juice. Spread over grahm cracker crust.
3rd Layer
Mix danish, cold water and unthawed raspberries in saucepan. Cook until thick. Let cool a little. Pour over cream cheese mixture. Refrigerate until served. SOOO Yummy!
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