My mom isn't on the recipe train as of yet, so i'm going to add one of her recipes for her (you're welcome). ;)
2, 8 oz cans tomato sauce (divided)
2, 7 3/4 oz cans El Pato Jalopeno Sauce (divided)-this is in the Latino section at the store
2 C brown sugar (not packed)
Pork Roast (8 pds) (I usuallydo a 3 pd one for josh & i)
warm tortillas
shredded cheese
other toppings of choice like sour cream or tomatoes
Mix 1 can tomato sauce, 1 can El Pato & 1 cup brown sugar. Pour over pot roast in a crock pot. Cook 8-10 hours on low.
Drain and shred pork. Put back in the crock pot. Mix previous ingredients together again (el pato, tomato, and brown sugar), pour over shredded pork & mix it in. Heat until hot. Serve on warm tortillas.
Thursday, October 27, 2011
Creamy White Chili
Where I used to work we would have pot-lucks every so often. My boss's wife brought this chili & we all loved it. Here is the recipe:
1 pd boneless, skinles chicken cut into 1/2 inch cubes
1 med onion, chopped
1 1/2 tsp garlic powder
1 Tbsp vegetable oil
2 cans great northern white beans, rised & drained
1 can white hominy (optional)
1 can chicken broth
2 cans (4.5 oz) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 C sour cream
1/2 cup heavy cream (i use half & half)
In large saucepan saute chicken, onion, garlic in oil until chicken is cooked through. Add beans, hominy, broth, chilies, and seasonings. Bring to a boil. Reduce heat & simmer uncovered for 30 minutes. Remove from heat. Add sour cream & heavy cream. Serve immediately.
*You can add a bit of cornstarch to thicken it up
1 pd boneless, skinles chicken cut into 1/2 inch cubes
1 med onion, chopped
1 1/2 tsp garlic powder
1 Tbsp vegetable oil
2 cans great northern white beans, rised & drained
1 can white hominy (optional)
1 can chicken broth
2 cans (4.5 oz) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 C sour cream
1/2 cup heavy cream (i use half & half)
In large saucepan saute chicken, onion, garlic in oil until chicken is cooked through. Add beans, hominy, broth, chilies, and seasonings. Bring to a boil. Reduce heat & simmer uncovered for 30 minutes. Remove from heat. Add sour cream & heavy cream. Serve immediately.
*You can add a bit of cornstarch to thicken it up
Udalla's Cream Tortillas
Okay....this recipe probably sounds weird....but it is so good! It is actually one of my favorites & super easy. Just give it a shot....super delicious, simple, quick casserole.
1 lb ground beef
1 medium onion, chopped
1/2 of a 4 oz can green chiles (i do the whole can)
1 can Cream of Mushroom soup
1 can tomato soup
1 soup can water
12 corn tortillas, torn or cut into bite size pieces
cheese, shredded for topping
In a pan cook ground beef & chopped onion. When its completely cooked, add green chiles, soups & water. Mix well. Add torn tortillas to the soup mixture. Cook for 5 minutes. You may add cheese to the mixture if you'd like. Pour into a 9 x 13 pan & sprinkle casserole with cheese. Heat in over long enough to melt the cheese (I do 350 for about 10 minutes).
1 lb ground beef
1 medium onion, chopped
1/2 of a 4 oz can green chiles (i do the whole can)
1 can Cream of Mushroom soup
1 can tomato soup
1 soup can water
12 corn tortillas, torn or cut into bite size pieces
cheese, shredded for topping
In a pan cook ground beef & chopped onion. When its completely cooked, add green chiles, soups & water. Mix well. Add torn tortillas to the soup mixture. Cook for 5 minutes. You may add cheese to the mixture if you'd like. Pour into a 9 x 13 pan & sprinkle casserole with cheese. Heat in over long enough to melt the cheese (I do 350 for about 10 minutes).
Wednesday, October 19, 2011
Pumpkin Crunch Cake
Ingredients:
1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.
Charlee
1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.
Charlee
Salsa Chicken (Slow Cooker)
Ingredients:
1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top
Directions:
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined
Charlee
1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top
Directions:
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined
Charlee
Monday, October 17, 2011
Asian Chicken & Orzo Salad
Here is another recipe that Josh loves. It also makes a ton & is great for leftovers or lunch the next day because its served cold.
1 9 oz pkg frozen sugar snap peas
1 16 oz pkg orzo, cooked & drained
1 C water chesnuts, chopped
3 C diced, cooked chicken
3 green onions, chopped (I don't typically add this)
1 red bell pepper, chopped
Sauce:
1/2 C vegetable oil
1 Tbsp soy sauce
1 tsp hoisin sauce
2 oz pkg slivered almonds (toasted)
Cook peas according to package directions. In a bowl combine peas, orzo, chesnuts, chicken, onion & pepper. In a small bowl whisk together oil, soy & hoisin sauce. Power over mixture & top with toasted almonds.
Cover & chill until served.
1 9 oz pkg frozen sugar snap peas
1 16 oz pkg orzo, cooked & drained
1 C water chesnuts, chopped
3 C diced, cooked chicken
3 green onions, chopped (I don't typically add this)
1 red bell pepper, chopped
Sauce:
1/2 C vegetable oil
1 Tbsp soy sauce
1 tsp hoisin sauce
2 oz pkg slivered almonds (toasted)
Cook peas according to package directions. In a bowl combine peas, orzo, chesnuts, chicken, onion & pepper. In a small bowl whisk together oil, soy & hoisin sauce. Power over mixture & top with toasted almonds.
Cover & chill until served.
Pumpkin Waffles
It is October, right? These waffles are perfect for this time of year & a family fav.
(6 servings +)
1 C flour
1/2 C Cornstarch
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1 egg
1 egg white
1 1/2 C buttermilk (I use regular milk)
3/4 C canned pumpkin
1/4 C packed brown sugar
2 Tbsp canola oil
1/2 tsp butter
Combine flour, cornstarch, baking soda, salt, cinnamon & ginger. Whisk in the remaining ingredients. Cook like normal in a waffle maker. Top with walnuts & powdered sugar.
(6 servings +)
1 C flour
1/2 C Cornstarch
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1 egg
1 egg white
1 1/2 C buttermilk (I use regular milk)
3/4 C canned pumpkin
1/4 C packed brown sugar
2 Tbsp canola oil
1/2 tsp butter
Combine flour, cornstarch, baking soda, salt, cinnamon & ginger. Whisk in the remaining ingredients. Cook like normal in a waffle maker. Top with walnuts & powdered sugar.
Banana Muffins
Josh LOVES these muffins.....and I do to because they are so easy to make!
3 large ripe bananas, mashed
1 C sugar
1/2 C margarine or butter
2 C flour
1 tsp baking soda
Combine all ingredients. Spoon into greased muffin tins. Bake at 350 degrees for 20 Minutes. Simple. Delicious. Perfect!
3 large ripe bananas, mashed
1 C sugar
1/2 C margarine or butter
2 C flour
1 tsp baking soda
Combine all ingredients. Spoon into greased muffin tins. Bake at 350 degrees for 20 Minutes. Simple. Delicious. Perfect!
French Bread
My mother made this for a family dinner last night....delicious!!
Makes 2 loaves
2 packages dry yeast
2 cups hot water
3 Tbsp. sugar
1 Tbsp salt
1/3 cup melted shortening
6 cups flour
Dissolve yeast in warm water in small bowl. In large mixing bowl, combine hot water, sugar, salt and shortening and allow to stand until lukewarm.
Add dissolved yeast and 3 cups of the flour. Beat until smooth and well blended. Use wooden spoon. Add remaining flour to make soft dough that can still be mixed with spoon. Leave spoon in bowl and allow dough to rest 10 minutes. Stir dough down. Lest rest again. Repeat process of stirring dough followed by 10 minute rest until it has been done a total of five times.
Turn dough out onto floured surface and knead only enough to coat dough with flour so it can be handled. Divide dough into two portions. Roll each portion of dough into 9x12 rectangle. Roll up jelly roll style. Arrange lengthwise on greased cookie sheet. Brush top with beaten egg white, then sprinkle generously with sesame seeds or poppy seeds. With a sharp knife, slash top diagonally about 3 times across each loaf. Cover and let raise until double in bulk, about 30-60 minutes.
Bake 375 degrees for 30-35 minutes (Check at 25 minutes)
Makes 2 loaves
Top of Bread: egg whites & sesame or poppy seeds
2 packages dry yeast
2 cups hot water
3 Tbsp. sugar
1 Tbsp salt
1/3 cup melted shortening
6 cups flour
Dissolve yeast in warm water in small bowl. In large mixing bowl, combine hot water, sugar, salt and shortening and allow to stand until lukewarm.
Add dissolved yeast and 3 cups of the flour. Beat until smooth and well blended. Use wooden spoon. Add remaining flour to make soft dough that can still be mixed with spoon. Leave spoon in bowl and allow dough to rest 10 minutes. Stir dough down. Lest rest again. Repeat process of stirring dough followed by 10 minute rest until it has been done a total of five times.
Turn dough out onto floured surface and knead only enough to coat dough with flour so it can be handled. Divide dough into two portions. Roll each portion of dough into 9x12 rectangle. Roll up jelly roll style. Arrange lengthwise on greased cookie sheet. Brush top with beaten egg white, then sprinkle generously with sesame seeds or poppy seeds. With a sharp knife, slash top diagonally about 3 times across each loaf. Cover and let raise until double in bulk, about 30-60 minutes.
Bake 375 degrees for 30-35 minutes (Check at 25 minutes)
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