Saturday, January 28, 2012
Friday Bill and I took Cally on a college visit to Mt Union. Wow what a beautiful college. Cally loved it. We got a tour of the college from the Golf coach. Mt Union wants Cally to play golf for them on the women's golf team. She is excited about this opportunity. She has had several colleges contact her about playing on their golf teams since the golf season has ended for her high school career. Mt Union has a very competitive golf team and she is excited to get the chance to play on a winning women's golf team! She has not committed yet but I think she is really close to making this final decision. I will be happy when this is all decided and planned out.
1 lb beef, browned and drained
1 pkg taco seasoning
1 can 31 oz can refried beans
2 cans 10 oz enchilada sauce
6 flour tortillas
16 oz pkg shredded cheddar cheese
Brown the beef and drain. Fix taco meat according to package directions. Spray a p x13 pan with cooking spray. Assemble the Enchiladas...take tortilla and spread 1/6 of the can of refried beans, then 1/6 of the taco beef, and a handful of cheese, roll up the tortilla and place in the pan. Repeat with the next 5 tortillas. After all enchiladas are in the pan, pour both cans of enchilada sauce over the enchiladas. Cover with the remaining cheddar cheese. Bake in 350 degree oven for 25 to 30 minutes or until hot. Serve with taco sauce and sour cream if desired.
Cinnamon Crisp Chips
4 flour tortillas
1/2 C sugar
1 tsp cinnamon
butter cooking spray
Mix sugar and cinnamon together. Spray tortillas with cooking spray, sprinkle with cinnamon sugar. Cut tortillas in wedges. Place on a baking sheet and bake in a 350 degree oven for 8 to 10 minutes.
Thursday, January 26, 2012
This bread pudding is wonderful. I do not know where I got this recipe but I ran across it the other day while cleaning up my desk. Cally works at a mini mart that sells Schuler's donuts and she brought home some glaze donuts the other night. This bread pudding is perfect for stale donuts. The pudding mixture softens up the stale donuts then once they are soggy you bake them and then the custard sauce you make to pour over your warm bread is out of the world good. If you like custard pudding you will love this sauce!
Donut Bread Pudding
4 egg yolks
1/4 t salt
2 t vanilla
2 C heavy whipping cream
1/2 C milk
1/2 C sugar
1/4 C brown sugar
1 1/2 t cinnamon
1/4 t ginger
10 Schuler's Glazed donuts, cut into 1 inch pieces
Cinnamon Custard Sauce
5 egg yolks
1/2 C sugar
1 t vanilla
1/2 t cinnamon
2 C heavy whipping cream
whipping cream for garnish
To make pudding:
In a bowl whisk together the eggs, egg yolks, salt, vanilla, heavy whipping cream, milk, sugars, cinnamon and ginger until smooth. Place the donut pieces in a large bowl. Pour custard over the donut pieces and let stand for about an hour to allow the donuts to absorb the custard.
Preheat oven to 350 degrees. Place bread pudding into a 3 qt casserole dish and bake for 30 minute.
Make the Custard Sauce :
Whisk together egg yolks, sugar, vanilla and cinnamon in a bowl until smooth. Heat the cream in a sauce pan over medium heat just until it comes to a boil. Remove the pan from the heat and whisk hot cream into the egg yolks 1/4 C at a time until it has become incorporated.
Return the entire mixture to the sauce pan and cook over low heat stirring constantly until the custard is thickened and coats the back of a wooden spoon. Do not boil as the custard will curdle. Immediately pour the custard though a fine-mesh sieve into a bowl and whisk until very smooth. Refrigerate until ready to use.
After bread pudding comes out of the oven, cool slightly then serve warm with custard sauce and whipped cream...yummy!
Sunday, January 22, 2012
If you liked the Buffalo Chicken dip I posted and you like pizza then you will love this pizza dip.
I made this dip after church today as a quick snack. It is like taking crust (your cracker) and dipping it in pizza toppings (your dip) wow, it sure is good!
I did not follow the directions, I was not paying enough attention. I layered the cream cheese mixture, then the pizza sauce and then all 2 cups of mozzarella cheese and then topped with pepperoni. Even though I did not layer the cheese in the correct order it still tasted great!
Philadelphia Baked Pizza Dip
1 pkg (8oz) Philadelphia Cream Cheese
1 tsp Italian seasoning
1 pkg (8oz) shredded mozzarella cheese
1/2 C pizza sauce
1/3 C chopped pepperoni
Wheat Thins Big snack crackers
Beat cream cheese and Italian seasoning until well blended. Spread into bottom of 9 inch pie plate. Top with layers of 1 cup mozzarella cheese and pizza sauce, sprinkle with remaining mozzarella cheese and lastly sprinkle with chopped pepperoni. Bake 350 degrees for 15 to 20 minutes or until mixture is thoroughly heated and cheese is melted. Serve with crackers
Saturday, January 21, 2012
It has been a little crazy in my kitchen the last 2 days. Yesterday I was fixing dinner for friends of ours. He had surgery this week and his wife has been doing a lot of taking care of him so I figured maybe they would like dinner prepared for them. I made a pork tenderloin, miss polly's perfect potatoes, green beans, 5 cup salad and little cheesecakes.
While I was preparing the cheesecakes I had my oven heating up. I turned around and saw inside my oven was lit up, my element is on the bottom of the stove and under a panel, so it is not visible except for these little slits in the side of the bottom panel and that is where the light was coming from. As I opened up the door it sparked, hissed and made a zip noise. I thought it was on fire so I turned it off, I did not smell smoke so I turned it back on and I could not get it to heat up more than 260 degrees. So panic started to sink in because it was 3:30 and I was to deliver dinner at 5:30.
It was Mom to the rescue. My mom and dad live just 1 mile up the road from me so I called mom and she heated her oven up for me. I finished the cheesecakes, marinated my tenderloin and took them to mom.
Meanwhile I was able to finish everything else without the oven. Bill came to my rescue. He took a look at it today for me and it ended up being the element burnt out. We went in town and bought one at an appliance part store today....so I am back in business!
I love this dish. The basil adds a nice flavor to it. I have started using Birds Eye baby broccoli florets. The best thing about the Birds Eye broccoli is it is all florets no stems. The baby pieces of broccoli are the perfect size for using in recipes.
Broccoli and Cheese Ravioli Primavera
1 C water
1 C whipping cream
1 T vegetable oil
1/2 t dried basil
1/8 t garlic powder
1 pkg (24oz) frozen cheese ravioli
1 can (10 3/4 oz) cream of broccoli soup
1 pkg (14oz) Birds Eye baby broccoli florets
Put water and cream in a skillet. Place over high heat and bring to a boil, adding oil, basil and garlic powder
Stir in ravioli, cover and return to a boil. Uncover, stir, reduce heat and simmer for 7 minutes then stir again.
Add soup and broccoli, stir to blend. Reduce heat and simmer uncovered stirring twice to keep ravioli from sticking to skillet. Serve when broccoli is tender.
Sunday, January 15, 2012
Well when I said it has been unseasonable warm in Ohio I must have jinxed us. Today when we got up it was 6 degrees out....perfect soup weather! I fixed a big pot of this soup last night and we have also reheated it for lunch after church today. Bill likes broccoli soup and I am just ok with it, but add potatoes and I am a big fan. My favorite soup is potato. I also garnished mine in the picture above with some cheddar cheese but Bill just puts crackers in his. I guess mine is more like a loaded baked potato soup...oh now that sounds good! Maybe I should have added a little bacon.
I used Ore Ida frozen Steam n' Mash potatoes. This made it quick and easy, just microwave the potatoes but don't mash them, take them out of the microwave and pour them right in the soup pan.
I also use broccoli florets in my soup as I do not like cut broccoli because of ending up with a lot of stems.
Broccoli Potato Soup
1 stick margarine
1/2 C flour
4 C chicken broth
1 can 12 oz evaporated milk
1 can 10 3/4 oz cream of mushroom soup
1 pkg 14 oz broccoli, I used Birds Eye Baby Broccoli Florets
1 pkg 24 oz Ore Ida Steam n'Mash Cut Russet Potatoes
6 oz cheddar cheese
more cheddar cheese if you wish to garnish the soup with cheese
Microwave the bag of potatoes for 10 min. Microwave or cook broccoli according to package directions. In a large soup pan melt margarine over medium heat. Add potatoes, broccoli and remaining ingredients. Cook until soup is hot.
Thursday, January 12, 2012
Oh goodness...this pudding is luscious. If you like peanut butter you will LOVE this pudding. It is thick and rich and oh so peanut buttery smooth. My dogs were begging for this pudding the whole time it was cooking.
I used my vanilla bean paste in the pudding...look at all those vanilla bean seeds on the measuring spoon.
Peanut Butter Pudding
adapted from: allrecipes.com
4 1/2 teaspoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup whipping cream
1/2 cup creamy peanut butter
1 teaspoon vanilla paste (can use extract)
In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk and whipping cream; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in peanut butter and vanilla bean paste until smooth. Pour into serving dishes; refrigerate. Garnish with whipped cream if desired.
Wednesday, January 11, 2012
If you like Mexican and Pasta you will love these Taco Stuffed Pasta Shells. It is like eating tacos with a fork. This is one dish that Bill likes taking for lunch. They heat up really well as left overs. I pack left over supper every night for Bill's lunch the next day. It really saves us a lot of money by him being able to pack and heat up his lunch each day.
This post is linked to Kelly the Kitchen Kop’s Real Food Wednesday blog carnival
Taco Stuffed Pasta Shells
1 box (12 oz) Jumbo Pasta Shells
2 lbs ground hamburger or turkey
2 pkgs (1 oz each) Taco seasoning
1 jar 7.5 oz taco sauce
12 oz bag shredded cheddar cheese
1 C crushed fritos
Preheat oven to 350 degrees. Brown meat and drain. Prepare meat with the taco seasoning according to package directions. Boil pasta shells for 12 minutes. Drain shells. Take shells and fill them with the taco meat and place them in a 9 x 13 greased baking dish. Continue filling the shells until all the meat is used. Pour taco sauce over each shell. Cover dish with foil and bake in oven for 15 minutes. Take shells out of oven and place cheese in each shell. Then place crushed fritos in each shell. Put back in the oven for 10 minutes. Garnish with sour cream and more taco sauce.
Sunday, January 8, 2012
Today has been a little bit of a lazy day. We went to Church, came home and cleaned up the house a little, Bill had to run a call and I made this Strawberry Shortcake. While typing this blog entry I am also cheering on the Broncos!!!
Saturday, January 7, 2012
If you like hot wings you will like this dip. This dip is awesome but unfortunately our Bengals were not today. We had this dip while we watched the Bengals football game today. Cally has also entered this dip in the Chicken dish of the day competition at the fair and she placed 2nd in 2009.
Cally and I finished editing Shelby's senior pictures this weekend. Here is one of my favorites that Cally edited.
Shelby wanted her pictures taken in the snow but here where we live in Ohio there has been little snow. In fact the last couple of days have been unusually warm for January.
Real Buffalo Chicken Wing Dip
4 chicken breast (I actually cheated and bought a rotisserie chicken and just shredded the chicken)
1 1/2 C bleu cheese dressing
1 pkg (8 oz) cream cheese
1 cup Franks's Hot sauce
8 oz shredded mozzarella cheese
If you are using rotisserie chicken then you just have to shred the chicken off the bone. If you are using chicken breast then Boil or simmer chicken in water for 30 minutes or until the chicken is cooked. Heat oven to 425 degrees. In oven safe dish, spread cream cheese on bottom of dish. Shred chicken in a separate bowl. Add bleu cheese dressing and hot sauce to the chicken. Spread the chicken mixture over the cream cheese and sprinkle with the mozzarella cheese. Bake for 20 minutes or until cheese becomes bubbly. Serve with tortilla chips.
Wednesday, January 4, 2012
The donut maker worked good. I used the plain donut recipe but instead of using milk I used pumpkin spice coffee creamer. The glaze has both butter and water and it has a nice buttery taste to it. When I glazed the donuts I just dipped the donut down into the bowl of glaze and then sat them on a cooling rack, it worked perfect.
My overall opinion of the donuts was that they were a little dry inside but the glaze was good. Next time I think I will try powdered sugar donuts
Basic Donut Recipe
1 C flour
1/2 C sugar
1 T baking powder
1/2 C milk ( I used coffee creamer )
1/2 vanilla ( I used vanilla bean paste )
4 T cooking oil
Stir dry ingredients together, add egg, vanilla and milk and beat 1 minute with electric mixer. Add oil and continue to beat 1 minute more
1 C powdered sugar
3 T melted butter
3/4 t vanilla
2T hot water
Mix all together until smooth.
Bill and I took senior pictures for our niece Shelby today... here is one of my favorites