Thursday, October 6, 2016

Red Enchilada Sauce

I love Mexican/Southwest cuisine.  Give me chips and a really good salsa and I wouldn't need any other food!  Well maybe some sour cream if the salsa is a little hot, but oh, how we love this cuisine!  While working on making some cheese and onion enchiladas, I realized that my go to recipe for enchilada sauce was not on the blog.  So here it is!

This is from gimmesomeoven.  Feel free to go over and share the love on her website as well!  I will put my changes in red.

Yield: About 1 1/2 cups (depending on how much you reduce down your sauce)

Red Enchilada Sauce


  • 2 Tbsp. vegetable or canola oil Or use anything to make a roux.
  • 2 Tbsp. all-purpose or gluten-free flour
  • 4 Tbsp. chili powder (*not cayenne, see recommendations for brands and tips on reducing the heat level if you don't like spicy sauces below*)  I use the Aldi brand and at times subtract 1 Tbsp. if we are having a crowd over to not make it too spicy.
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin If I am feeling it I bump this to 1/2 tsp as well
  • 1/4 tsp. oregano
  • 2 cups chicken or vegetable stock normally homemade


Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Saturday, September 24, 2016

Chicken and Dumplings

This is a great recipe for when the weather turns a little colder.  The family loves it and it is quick and easy to make.

The recipe was found here.


  • 4 cup chicken broth
  • 1 cup water
  • 2 Tbsp unsalted butter
  • 2 tsp poultry seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • ½ tsp black pepper
  • 1 lb boneless, skinless chicken breast
  • 1 cup all-purpose flour
  • 3 cup milk
  • 2 cup frozen peas and carrots


  • 2 cup flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 Tbsp butter (softened)
  • 1 cup milk


  1. In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.
  2. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.
  3. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.
  4. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!
Makes 8 cups.

Friday, August 5, 2016

Homemade Vanilla Ice Cream

As the Olympics begin tonight, we had to have a party with ice cream.  The kids like it when we make our own in our ice cream machine, so instead of our frosty knock-off I thought I would try a vanilla. 

This is a good recipe, but I am not sure that it is copycat of our beloved Texas Blue Bell!

The kids enjoyed it and the topping bar that came with it!

COPYCAT Bluebell Homemade Vanilla Ice Cream
Recipe created by Autumn Reo of
  • 6 eggs yolks
  • 2 cups white sugar
  • 24 oz. heavy cream
  • 1 can sweetened condensed milk
  • 2 tablespoons pure vanilla extract
  • Whole Milk (about 2 cups)
  1. Cream eggs and sugar. (I did not cook the custard and it turned out fine) 
  2. Then add cream and condensed milk and vanilla.
  3. Beat until well blended.
  4. Pour into ice cream churn.
  5. Add milk until to fill line.
  6. Insert dasher.
  7. Pack cooler with layer of ice, then rock salt, and continue to repeat until full.
  8. It's done when it won't churn anymore.

Pierogi Dough

I have always made fake pierogi's in my house.  It was easier and less time consuming than from scratch, so wonton wrappers were my friend!

On Wednesday I decided to be adventurous (well to be honest, last week while meal planning) and make them from scratch with leftover loaded potatoes from a previous dinner.

My main problem has always been the rolling of the dough, but I had a thought that worked out so much better than I thought it would!  I used my pasta roller (after cleaning it up) that I had picked up years and years ago, and gave it a whirl!  It made it so much easier than rolling by hand. 

Below is the recipe for the dough.  The filling is mashed potatoes and cheese.  There are other fillings, but this is great for just the dough!

I went with a few different recipes and adapted.  Still not as good as Mary Lou's but close!

4 cups of flour, plus more if needed
1 egg
½ tsp salt
1 cup potato water at room temperature (or regular water)

1.  In a food processer blend the flour, salt and egg. 
2.  Slowly add the water until you get a ball.
3.  Knead until all incorporated and let rest for an hour.

Roll through pasta roller and then cut with a glad/canning lid/biscuit cutter. Fill and seal.  Boil and then pan fry with butter and onions!

Wednesday, June 1, 2016

Baked French Toast

This recipe was found out of desperation to use milk and bread (which we had an excess of in our house).  We all agreed on French toast, but I didn't really feel like cooking at the stove for the time it all takes.  Thus with some google searches, I came upon Mommy's Kitchen recipe and it was delicious!

This can be served with syrup, but not necessary at all.  Add some scrambled eggs and fruit and this was an easy breakfast for dinner!

Overnight French Toast Casserole
(My changes)

Ingredients:  1 – stick butter (1/2 cup) melted
12 - slices Texas toast or any leftover bread, cut into pieces (I used regular wheat sandwhich bread)
1 - cup brown sugar
1 - teaspoon cinnamon
1/4 - teaspoon nutmeg
1/2 - cup chopped pecans, optional (didn't use)
1 - teaspoon vanilla extract
3 - eggs, beaten
1 1/2 - cups milk


Melt butter and pour in a 9 x 13 . Mix the  brown sugar, cinnamon, nutmeg and nuts if you are using them. 

Whisk beaten eggs, milk and vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread. 

Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top.  Cover and refrigerate overnight. (I did not do this overnight.  I was not that thoughtful for our BFD, so I let it sit for 30-45 minutes and it still came out great!)


In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. 

Bake uncovered for 15 more minutes the French toast bake should be browned and set

Thursday, May 26, 2016

Refrigerator Rolls

Refrigerator Rolls

This is a recipe that was given to me by my mother-in-law which I believe is from her mother-in-law (Grandma Newby).  They are easy to make, a little wait time, and a delicious breakfast or dessert or brunch, is all ready to go!  Top with a cream cheese or butter cream frosting and enjoy!

This recipe is just as it was given to me! 

Add ¾ C margarine to 1 C boiling water.  When melted, add ¾ C cold water.  When lukewarm, transfer to bowl and add 2 pkg. Yeast, stirring to dissolve.  Add ¾ C sugar, 2 beaten eggs, 1 ½ tsp. salt, and 6 C flour.  Mix well.  Refrigerate until ready to use (up to 3 days.)  The dough will be sticky.

Roll out ½ the dough on floured surface into 9x15” rectangle.  Sprinkle with cinnamon and sugar.  Roll up tightly beginning with wide side.  Cut into 1” slices.  Place on greased 9x13” pan.  Leave at room temp for 1 hour.

Bake at 350 for 15 minutes or longer

Friday, March 18, 2016

Chocolate Fluff

Andrew loves his sweets as much as his daddy and this was one of those recipes that came out of necessity when we didn’t have any ice cream in the house!


Chocolate Fluff


-Cool Whip

-Chocolate Syrup


Mix the two ingredients together to get the flavor of chocolate into the cool whip.  Keep chilled.

Can use this on its own (andrew’s favorite) or you can top on graham crackers, or use as a dip for fruit.