Wednesday, March 5, 2014

Tortilla soup

As I was in a clean out the fridge mode, and it was cold again, I decided to make a tortilla soup earlier this week.  It was a great use of some homemade chicken stock, shredded chicken, and my pantry staples!

Brian and I both enjoyed it as well as Brian's parents when we supplied dinner for watching the kids last night!

Chicken Tortilla Soup

6 cups chicken broth/stock (I used homemade)
1/2 a large onion, diced
1 green bell pepper, diced
4 cloves of garlic, minced
2 carrots, peeled and sliced
Shredded chicken (I used about a cup--this is what we had left, definitely could put more to taste)
1 can of rotel
1 can of corn
1 package taco seasoning (I used my own)
1 teaspoon cumin (to taste or optional)


Directions:
1. Sauté the onion, bell pepper, and garlic on the stove to develop the flavors (3-5 minutes on medium/medium high).
2.  In a crockpot or finish adding to the pot you sautéed the above mixture in, add the rest of the ingredients, heat until hot!
3. I did on low for four hours and just adjusted seasoning at the end!

Add any garnish you would like...cheese, chips, avocado, salsa, guacamole, etc.

Thursday, February 6, 2014

Brownies...completely from scratch

As we looked at the big game menu, we realized dessert was missing, so I mentioned brownies thinking I had a box mix. Nope, all out.  This was a simple found recipe online, can't remember where.  I will try to find it again.

Brownies
  • 1 1/4 cups margarine
  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups flour
  • 2 tsp vanilla
  • 3/4 cup cocoa
  • 2 cups nuts (optional)

Preparation:

Preheat oven to 350 degrees.
Melt butter and add cocoa; mix. Stir in sugar and blend in the eggs, one at a time. Add vanilla. Stir in flour and nuts; mix well.
Bake in greased 9 x 13-inch pan for 30 minutes in preheated oven. Let cool on rack, 20 to 30 minutes. Cut into 20 square pieces.

Rich, fudge and yummy.  It might have been requested for Monday night bible study as well!

Spicy crackers

These have been at mom 2 mom a lot this semester and I knew they would be great for the big game!

Andrew loved them until he would hit a hot spot, then it was I need milk!

Spicy crackers:

1 box saltine crackers
1packet ranch mix (or homemade)
1tablespoon garlic powder
2tablespoons red pepper flakes
1cup vegetable oil

Directions:

Mix everything but the crackers.  Place crackers in a Baggie or large mixing bowl with a lid. Cover with mixed oil and shake for 5 minutes.  Every fifteen minutes continue to toss and coat.  Make the day before and the flavors are better!

Friday, December 13, 2013

Chicken Enchillada Sauce--sour Cream

While trying to use up some leftover Creamy Mexican Chicken dish, we decided Enchilladas would be a good try.  We just used our leftover mixture and corn tortillas to make the actual enchilladas, but then I needed a sauce.

Chicken Enchillada Sour Cream Sauce

3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup Sour cream

Directions

1. Melt the butter.  Add in the flour and whisk for 1 minute.
2. Add in the broth and whisk until thick and bubbly.  Take off heat.
3. Once it has cooled slightly 3-5 minutes off the heat, add the sour cream and whisk until incorporated.
4. Pour over enchilladas.  Top with cheese and bake at 350 for 25-30 minutes


This was a hit in our house, simple, and fast!

Thursday, December 12, 2013

Basic Bread Machine Bread

I have been using my bread machine more this month to actually make bread instead of just dough.  It has been fun trying recipes,but this one from King Arthur flour is one we really like.  Still working on my slicing skills, but at least the bread is yummy!


Bread machine Bread


For large (1 1/2lb.- 2lb.) machine
1 cup lukewarm water
1/3 cup lukewarm milk
3 tablespoons butter or margarine
3 3/4 cups King Arthur Unbleached All Purpose Flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast

For small (1 lb.) machine
2/3 cup lukewarm water
1/4 cup lukewarm milk
2 tablespoons butter or margine
2 1/2 cups King Arthur Unbleached All-Purpose Flour
5 teaspoons sugar
1 1/4 teaspoons salt
1 teaspoon active dry yeast
Put all of the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start.

Monday, November 11, 2013

Homemade Mounds

A few months ago, I was craving an almond joy, but had no desire to get out and buy them.  Knowing I had coconut on hand, and chocolate, I looked up a recipe and while I couldn't find one I loved, I did come up with a good product after some trials and errors!  We didn't have any almonds, so they became Mounds!

Homemade Mounds

Ingredients:

1 package coconut flakes (I used sweetened)
1 can sweetened condensed milk
Chocolate for coating

Directions:

1. Mix coconut and condensed milk in a bowl until well combined.
2. Place in fridge until in hardens slightly, about 30 minutes.
3. Take a cookie scoop and make as many scoops as you can.  Place on silpat mat and refrigerate for thirty minutes.
4. Melt chocolate and coat the scoops. Refrigerate until hardened.

To make these almond joys just add almonds before coating with chocolate.

Saturday, November 9, 2013

Acorn Donuts

One of my mentor moms from Mom 2 Mom is a wonderful cook and we get the joy of trying her creations every week.  She made these for us two weeks ago and they were too cute not to post before Thanksgiving.  They are great for fall!

Pictures and directions from Zoe!


Start with donut holes, dip in Nutella, toffee bits, nuts, and add a stick pretzel

You could also dip in chocolate, really anything to get the toppings to stick!