Saturday, November 26, 2011

Tator Tot Cassarole

1 pound ground beef
1 med chopped onion
1 2-pound bag of tater tots
3/4-1 can of evaporated milk
1 can of cream of chicken soup
1 can corn drained
shredded cheese

1.Brown the ground beef and onion. Drain the meat and add the can of corn. In a bowl stir together the soup and evaporated milk. Pour the meat into a 9x13 pan. Top the casserole with tater tots  and pour the soup mixture over the top.Shake on some salt and pepper and shredded cheese and bake uncovered at 350 degrees for 45 minutes or until tator tots are cooked thru and crispy.

Friday, November 25, 2011

Potato Cheese Soup

4 c. finely-sliced peeled potatoes
4 Tbsp. butter
1/2 c. finely-diced yellow onion
1/2 c. finely-diced celery
2 can chicken broth - (14 1/2 ounce ea)
1/4 c. water
4  chicken bouillon cubes
8 oz Sharp Cheddar Cheese
2 1/4 c Half and half
1/2tsp sugar
1/4tsp white pepper
1/4 tsp salt more to taste if needed
2T corn starch

1.On medium-low heat in a 3-qt sauce pan saute/fry celery and onions with butter. Cook till clear and take care not to let onions brown. Add in chicken broth, potatoes and water. Place on medium-low heat and cook till potatoes are very soft and tender.

2.When potatoes are done add in chicken bouillon cubes and cook till cubes have been dissolved. Mash the potatoes slightly but leaving most of them in chunks. Reduce heat and add in half-and-half, stir mix. Add in shredded sharp Cheddar cheese and stir till cheese is completely melted and dissolved into mix. Sprinkle sugar, pepper, and salt into soup, stir. Let soup simmer very slowly for 20 to 30 min taking care not to let soup scorch.

3.At the end take out 1 cup of the soup and mix in 2T cornstarch until well blended and add back to the pot of soup to thicken up. Mix until well combined and thick.

4.When ready to serve garnish with shredded colby cheese

This recipe yields 4 to 6 servings.

Wednesday, November 23, 2011

Flaky Crescent Rolls

2 packages (1/4 ounce each) Active Dry Yeast
1 cup warm water
1 cup boiling water
1 cup shortening 
 3/4 cup sugar
1-1/2 teaspoon salt
2 eggs, beaten
7-1/2 to 8 cups all purpose flour
In a small bowl, dissolve yeast in warm water. Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well.

Add 2 cups of four; beat until smooth. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight **

When ready to use, roll out and shape dough. Place rolls in pans, or greased cookie sheets. Cover and let rise in a warm place until doubled, about 30-45 minutes.  

Roll out big enough to cut 16 large triangles

Bake at 350 degrees for 20-25 minutes or until they are golden brown. YIELD: 2 -1/2 dozen. I got 18 rolls with half the dough I used.
**When I make these rolls, I often do it in one day. I skip the refrigerating overnight. Simply add enough extra flour, to make a SOFT.....non-sticky dough.  Make sure you let the dough raise until generously double. Then place shaped rolls (I make crescent style)....on your greased cookie sheets. Let raise again until double, before baking.

Here is a great Roll Tutorial from the sight that I also got this recipe from.

Cinnamon Rolls

Get the dough recipe and instructions here dough recipe
I only used half the dough for rolls and then I put the other half of dough into the the fridge to make cinnamon rolls the next morning,

Let the dough warm a little and roll out. Cover with butter brown sugar and cinnamon and roll up jelly style. Place on a greased pan and clover with a light towel. Let rise until double in size and cook at the same temp as the rolls. Top with a powdered sugar glaze.

Carne Asada Tacos, Guacamole and Pico de Gallo

2 lbs Carne Asada Meat
½ onion – chopped
½ bunch cilantro – chopped
4 cloves garlic – crushed and minced
1 lime zested and juiced
¼ cup vinegar
½ cup reduced sodium soy sauce
½ cup olive oil
1 T liquid smoke
1 tsp salt
2 tsp black pepper
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp paprika
1 tsp cumin
½ tsp cayenne pepper

1.In a bowl, add all marinade ingredients and whisk to combine.  Put the chopped up meat into a gallon size ziplock bag and pour on the marinade. Refrigerate overnight.

2.remove the steak from the refrigerator and let meat come to room temperature while you heat your grill. Cook on a very hot grill 2-3 minutes per side, depending on  how you like it cooked. Let the meat rest, squeeze some fresh lime juice over the meat. Serve on either flour or corn tortillas and all your favorite toppings

*I got this meat recipe from bigmamashomekitchen its really good. There is some kick to it so if you dont like it real spicy I would leave out the cayenne pepper.

Pico De Gallo

2 medium tomato, diced
1 white onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 -3 T fresh cilantro, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Juice of 1 lime

1.In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) Lime juice and cilantro Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Fresh Guacamole
2 med avacados,peeled and sliced
1/2 white onion minced
2T lemon juice
1 clove garlic minced
1/2 tsp salt
1/2 tsp pepper

1.Mix all together in blender.

Saturday, November 19, 2011

Basil Cream Chicken and Noodles

1 cup milk
1 cup Italian bread crumbs
4 chicken breasts
1/4 cup butter
1 cup chicken broth
2 cups whipping cream
1 tsp dried basil
1/8 tsp pepper
1 cup grated parmesan cheese
Pasta of your choice.

1.pound and flatten the chicken out a little so it cooks evenly throughout.  
2.Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides I cooked mine about 7 min per side on med heat. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.

3.Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. Pour sauce over the chicken and noodles and serve.
I got this recipe from

Friday, November 18, 2011

Caramel Chocolate Drizzle Chex

3cups Corn Chex cereal
3cups Rice Chex cereal
1/2bag (14-oz size) caramels (about 25)
2tablespoons butter or margarine
2tablespoons milk
1/4cup semisweet chocolate chips

1.In a large microwaveable bowl mix together the cereals.

2.In a medium bowl microwave the caramels,butter and milk. uncovered on high 2-3 min stirring after each min until smooth. Pour the mixture over the cereal and gently stir until evenly coated.

3.Microwave the cereal on high 2-3 min stirring after each min just until begins to brown. Spread onto waxed paper to cool.

4.In a small bowl melt the chocolate uncovered on high 1 min or until chocolate can be stirred smooth. Drizzle over cereal. Refrigerate until set and store in an airtight container.

Thursday, November 17, 2011

Super Soft Dinner Rolls

2 1/4 tsp. active dry yeast
1 egg
1/4 c. water (110-115 degrees F)
2T  sugar
1 c. warm milk (110-115)
3 T shortening
3/4 t. salt
3 3/4c. all purpose flour. 

1.In a bowl, dissolve yeast in warm water.  Add milk, shortening, egg, sugar, salt and 2 c. of flour.  Beat until smooth.  Stir in the rest of the flour (should form a soft dough). 

2.Turn into a floured surface and knead until smooth. Or in the kitchen aid (about 6 minutes, dough will be sticky).  Place in greased bowl, turned once to grease the top and cover and let rise in a warm space until double about 1 hour

3.Punch dough down.  Turn onto flours surface, divide into pieces.  Shape into rolls.  Place 2 inches apart on greased baking sheets.  Cover and let rise until doubled (about 30 more minutes).

4.Bake at 350 for 20-25 minutes, or until golden brown. 

5.Top with butter,honey or jam and then eat about 5 or 6 :) Yep they are that good .

This recipe above made 15 large rolls.

**I got this recipe from  glitter to gumdrops at she has great ideas. Check her out.