from the kitchen of Shawnalyn
3 T extra-virgin olive oil
2 pounds ground beef (shredded beef, chicken or whatever meat you like)
2 T chili powder
2 T ground cumin
½ red onion, chopped
1 (15 oz) can black beans, drained
1 c med heat taco sauce or 1 (14 oz) can stewed or fire roasted tomatoes
1 c frozen corn kernels
Salt
Flour tortillas
2 ½ c shredded cheddar or shredded pepper jack
Directions:
Preheat a large skillet over med high heat. Add 2 T oil twice around the pan. Add ground beef and season with chili powder, cumin and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2-3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans then tortillas, then cheese. Repeat: Meat, tortilla, cheese again. Bake lasagna 350 for 1 hour from frozen, until cheese is brown and bubbly.
Wednesday, November 3, 2010
Lasagna
from the kitchen of Shawnalyn
no boil lasagna noodles
marinara sauce
ground beef
mozeralla cheese
16 oz pkg cream cheese
cottage cheese (or ricotta cheese)
1 small onion (diced)
3 cloves garlic (minced)
sliced mushrooms (opt)
1 pkg frozen spinach (drained)
salt & pepper to taste
Directions:
Begin by mixing cream cheese, ground beef, spinach, cottage cheese, salt and pepper together. Then begin layering the lasagna in a baking dish sprayed with cooking spray. First put a small amount of sauce bottom of dish and spread around. Then lay pasta over to make a thin sheet of pasta. Add ½ of ground beef mixture, then sauce, and then cheese. Start again with another layer of pasta and repeat. End with top layer of pasta, then enough sauce to cover noodles, and then cheese. Cook for about 2 hours if frozen, 1 hour if thawed, until lasagna is hot and bubbly and cheese is melted and browned. Remove from oven and let rest for 10 min. before cutting into it.
no boil lasagna noodles
marinara sauce
ground beef
mozeralla cheese
16 oz pkg cream cheese
cottage cheese (or ricotta cheese)
1 small onion (diced)
3 cloves garlic (minced)
sliced mushrooms (opt)
1 pkg frozen spinach (drained)
salt & pepper to taste
Directions:
Begin by mixing cream cheese, ground beef, spinach, cottage cheese, salt and pepper together. Then begin layering the lasagna in a baking dish sprayed with cooking spray. First put a small amount of sauce bottom of dish and spread around. Then lay pasta over to make a thin sheet of pasta. Add ½ of ground beef mixture, then sauce, and then cheese. Start again with another layer of pasta and repeat. End with top layer of pasta, then enough sauce to cover noodles, and then cheese. Cook for about 2 hours if frozen, 1 hour if thawed, until lasagna is hot and bubbly and cheese is melted and browned. Remove from oven and let rest for 10 min. before cutting into it.
Friday, October 8, 2010
Chicken Enchiladas
from the kitchen of Stephanie
uncooked flour tortillas
shredded chicken
1 pt whipping cream
cheese
Peach Pineapple Chiptole Salsa (from Walmart)
Cook chicken until tender, cut or shred into pieces. Mix chicken, salsa and cheese in a bowl. Cook tortillas on skillet. Pour whipping cream in a large shallow dish. Dip each tortilla in whipping cream and fill with chicken mixture. Place in baking dish, cover with cheese then pour the rest of the whipping cream over top. Bake at 350 for 30-40 minutes or until cheese is melted and heated through. SOOO YUMMY!
uncooked flour tortillas
shredded chicken
1 pt whipping cream
cheese
Peach Pineapple Chiptole Salsa (from Walmart)
Cook chicken until tender, cut or shred into pieces. Mix chicken, salsa and cheese in a bowl. Cook tortillas on skillet. Pour whipping cream in a large shallow dish. Dip each tortilla in whipping cream and fill with chicken mixture. Place in baking dish, cover with cheese then pour the rest of the whipping cream over top. Bake at 350 for 30-40 minutes or until cheese is melted and heated through. SOOO YUMMY!
Wonderful Garlic Mashed Potatoes
from the kitchen of Stephanie
8-10 med red potatoes
1 8oz pkg cream cheese
1 cube of butter
1/2-1 C sour cream
garlic seasoning to taste
salt & pepper
Wash and scrub potatoes. Boil unpeeled potatoes in pot of water until tender. Drain water, mix with beaters. Alot of the potatoe skin will come off and get stuck in the beaters- pull out and throw away. It is good to have small pieces of the skin left in the potatoes. Add butter, cream cheese, sour cream and seasonings and serve hot- Oh SOOOO YUMMY!!
8-10 med red potatoes
1 8oz pkg cream cheese
1 cube of butter
1/2-1 C sour cream
garlic seasoning to taste
salt & pepper
Wash and scrub potatoes. Boil unpeeled potatoes in pot of water until tender. Drain water, mix with beaters. Alot of the potatoe skin will come off and get stuck in the beaters- pull out and throw away. It is good to have small pieces of the skin left in the potatoes. Add butter, cream cheese, sour cream and seasonings and serve hot- Oh SOOOO YUMMY!!
Pumpkin Roll
from the kitchen of Ann-Marie
3 eggs
1C sugar
2/3 C pumpkin
1tsp lemon juice
3/4 C flour
1 tsp baking powder
1 tsp nutmeg
1tsp ginger
2 tsp cinnamon
1/2 tsp salt
Filling:
1 C powdered sugar
8 oz cream cheese, softened
4 Tbsp melted butter
1/2 tsp vanilla
Beat eggs for 3 min. Slowly add sugar. Add pumpkin and lemon juice, mix well; add remaining ingredients. Mix until smooth. Pour into greased jelly roll pan. Bake @ 375 for 15 min,
Flip onto dish towel dusted with powdered sugar. Roll and put in refrigerator covered with plastic wrap, until cool. Cream together filling ingredients. Spread on unrolled pumpkin roll. re-roll and chill
3 eggs
1C sugar
2/3 C pumpkin
1tsp lemon juice
3/4 C flour
1 tsp baking powder
1 tsp nutmeg
1tsp ginger
2 tsp cinnamon
1/2 tsp salt
Filling:
1 C powdered sugar
8 oz cream cheese, softened
4 Tbsp melted butter
1/2 tsp vanilla
Beat eggs for 3 min. Slowly add sugar. Add pumpkin and lemon juice, mix well; add remaining ingredients. Mix until smooth. Pour into greased jelly roll pan. Bake @ 375 for 15 min,
Flip onto dish towel dusted with powdered sugar. Roll and put in refrigerator covered with plastic wrap, until cool. Cream together filling ingredients. Spread on unrolled pumpkin roll. re-roll and chill
Thursday, September 30, 2010
Caramel Apples
from our Best Bites
Yeah, yeah, I get it. Caramel apples aren't exactly earth-shattering or anything. But there are caramel apples and then there are caramel apples. Have you seen those amazingly gorgeous caramel apples at places like Rocky Mountain Chocolate Factory but you haven't felt like shelling out $8 for some tastier-than-average produce? Well, today's your day. These are easy, easy, easy, will wow everyone who sees them, and are easily cut up for a gorgeously impressive Halloween party finger food!
--1 bag Kraft caramels or Kraft caramel bits
--About 4-5 large, tart apples (I use Granny Smith; some of them were a little too sour this time, but there's no real way of knowing that when you're buying them...)
--Desired toppings; could use crushed candy bars (I've used Twix, Snickers, Butterfinger {yum}, and Heath), chopped nuts like peanuts, cashews, or macadamias (my favorite), toasted coconut, melted white or semisweet chocolate, melted marshmallows or warmed marshmallow cream, peanut butter or peanut butter chips; the sky's the limit here!
1. Wash and dry apples; apples must be completely dry before you dip them in caramel.
2. In a medium saucepan, melt caramel according to package directions. Due to the fact that I live in the sticks, caramel bits are not available to me at this time; however, Sara was gracious enough to send me a picture of these little cuties that are doubly adorable because you don't have to unwrap them, thus increasing the melting-to-eating stage of the apple-making process.
3. Spray a generous piece of wax or parchment paper with non-stick cooking spray.
4. Firmly place a popsicle stick into the apple (make sure it goes about halfway down. You usually get some with the caramels; if not, you can get a big bag of popsicle sticks in the craft section of the grocery store OR you can get some fancy-schmancy pointed sticks anywhere you get cake and candy-making supplies.
5. When caramel is melted, quickly dip apples. The easiest way to ensure even caramel distribution is to dip the apple and then flip it over and twirl it around so it starts to drip down towards the top of the apple. Just be careful to not get any on your hand; you'll probably swear. And if it gets on your hand, DO NOT LICK IT. You'll definitely swear that time, plus you'll be burned twice and you won't be able to taste your delicious apples.
6. Working in the order that you dipped the apples, quickly roll apples in desired toppings. If the caramel is really starting to cool, you may need to really press the toppings into the caramel.
7. If desired, dip a fork in melted chocolate or white chocolate and fling it over the apples.
8. When cool and stable, store apples in refrigerator until chocolate is hardened. These will be fine for about 2 days, but after that, some moisture will creep underneath the caramel and it will start to slip away from the apple.
These are huge and messy to eat whole (and actually too much for me), so I like to cut them into slices to share. These also make awesome gifts; spray the inside of a cellophane treat bag (also available near cake decorating supplies) with non-stick cooking spray and place a hardened apple inside the bag. Tie with a cute bow and take it to whomever you really need to suck up to... :)
So spill it...do you like caramel or candy apples? What other ideas do you have for toppings? Who's making these for Halloween this year?
Yeah, yeah, I get it. Caramel apples aren't exactly earth-shattering or anything. But there are caramel apples and then there are caramel apples. Have you seen those amazingly gorgeous caramel apples at places like Rocky Mountain Chocolate Factory but you haven't felt like shelling out $8 for some tastier-than-average produce? Well, today's your day. These are easy, easy, easy, will wow everyone who sees them, and are easily cut up for a gorgeously impressive Halloween party finger food!
--1 bag Kraft caramels or Kraft caramel bits
--About 4-5 large, tart apples (I use Granny Smith; some of them were a little too sour this time, but there's no real way of knowing that when you're buying them...)
--Desired toppings; could use crushed candy bars (I've used Twix, Snickers, Butterfinger {yum}, and Heath), chopped nuts like peanuts, cashews, or macadamias (my favorite), toasted coconut, melted white or semisweet chocolate, melted marshmallows or warmed marshmallow cream, peanut butter or peanut butter chips; the sky's the limit here!
1. Wash and dry apples; apples must be completely dry before you dip them in caramel.
2. In a medium saucepan, melt caramel according to package directions. Due to the fact that I live in the sticks, caramel bits are not available to me at this time; however, Sara was gracious enough to send me a picture of these little cuties that are doubly adorable because you don't have to unwrap them, thus increasing the melting-to-eating stage of the apple-making process.
3. Spray a generous piece of wax or parchment paper with non-stick cooking spray.
4. Firmly place a popsicle stick into the apple (make sure it goes about halfway down. You usually get some with the caramels; if not, you can get a big bag of popsicle sticks in the craft section of the grocery store OR you can get some fancy-schmancy pointed sticks anywhere you get cake and candy-making supplies.
5. When caramel is melted, quickly dip apples. The easiest way to ensure even caramel distribution is to dip the apple and then flip it over and twirl it around so it starts to drip down towards the top of the apple. Just be careful to not get any on your hand; you'll probably swear. And if it gets on your hand, DO NOT LICK IT. You'll definitely swear that time, plus you'll be burned twice and you won't be able to taste your delicious apples.
6. Working in the order that you dipped the apples, quickly roll apples in desired toppings. If the caramel is really starting to cool, you may need to really press the toppings into the caramel.
7. If desired, dip a fork in melted chocolate or white chocolate and fling it over the apples.
8. When cool and stable, store apples in refrigerator until chocolate is hardened. These will be fine for about 2 days, but after that, some moisture will creep underneath the caramel and it will start to slip away from the apple.
These are huge and messy to eat whole (and actually too much for me), so I like to cut them into slices to share. These also make awesome gifts; spray the inside of a cellophane treat bag (also available near cake decorating supplies) with non-stick cooking spray and place a hardened apple inside the bag. Tie with a cute bow and take it to whomever you really need to suck up to... :)
So spill it...do you like caramel or candy apples? What other ideas do you have for toppings? Who's making these for Halloween this year?
Thursday, September 9, 2010
Holiday Hot Chocolate
from the kitchen of Ann-Marie
1 C sugar
1/3 C Hersey's unsweetened cocoa
1/8 tsp salt
1C water
5 1/2 C milk
1 (12 oz) Can evaporated milk or 1 1/2 C cream
1 TBSP vanilla
In sauce pan combine sugar, cocoa, and salt: add water. Cook and stir over medium heat until mixture boils. Boil and stir 2 min. Stir in milk and evaporated milk or cream and heat. DO NOT BOIL. Remove from heat and add vanilla. Pour in a thermos for easy serving. Makes 8 servings.
1 C sugar
1/3 C Hersey's unsweetened cocoa
1/8 tsp salt
1C water
5 1/2 C milk
1 (12 oz) Can evaporated milk or 1 1/2 C cream
1 TBSP vanilla
In sauce pan combine sugar, cocoa, and salt: add water. Cook and stir over medium heat until mixture boils. Boil and stir 2 min. Stir in milk and evaporated milk or cream and heat. DO NOT BOIL. Remove from heat and add vanilla. Pour in a thermos for easy serving. Makes 8 servings.
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