Taco Seasoning Mix

Taco Seasoning Mix Bulk

Yield: 3/4 cups
Total time: 10 min
Source: Recipe Zaar #4292 (heavily modified)

1/4 cup dried onions, minced
1/4 cup chili powder
1 tablespoon salt
4 teaspoons cornstarch
1 tablespoon dried garlic, minced
1 tablespoon cumin, ground
1 tablespoon red pepper flakes, crushed --(optional)
2 teaspoons beef bouillon granules
1 1/2 teaspoons dried oregano
1/2 t paprika - optional
1 t season salt - optional
2 t sweet pepper and garlic blend - optional if using this, reduce the garlic (unless you like a stronger garlic flavor)
1-2 t dehydrated tomato powder - optional
2 t dried cilantro - optional
2-3 t black pepper - optional

Combine the ingredients.
Store in an airtight container in a cool dry place for up to 1 year.
Add 2 Tablespoons to 1 lb cooked and drained beef and 1/3-1/2 cup water and cook until done.



Nutritional facts (daily value): Calories 192kcal; Protein 6g (12%); Total Fat 7g (10%)(Sat. 1g (5%)); Chol. 0mg (0%); Carb. 37g (12%); Fiber 12g (49%); Sugars 4g; Calcium 192mg (19%); Iron 9mg (51%)
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       Exported from Shop'NCook Menu 3.4.3 (http://www.shopncook.com)

Three Cheese Enchiladas

Three Cheese Enchiladas

1/2 c      Vegetable oil
8            Tortillas (you may need more if you are using corn tortillas)
1 1/2 c   Sour Cream
4 oz       Cream Cheese
2 1/2 c   Meat (Beef, Chicken, Pork, Turkey) - Shredded
1 c         Cheddar Cheese -Shredded
2 c         Monterey Jack Cheese- Shredded  (OR a bagged blend totaling 3 c)
1/4 c      Chopped Green Onions- Optional
1/2 t       Salt
1/2-1 t    Cumin
1 can      Enchilada Sauce (10 oz) Green or Red or Christmas (1/2 Green & 1/2 Red)

Heat Oven to 350

In a large bowl, stir together Sour Cream and Cream Cheese until smooth. Stir in Meat, cheddar cheese 1c Monterey Jack Cheese, green onions, salt and cumin.  Set aside.

In a large skillet, heat oil over medium heat, 2-3 minutes. With tongs, dip each tortilla in hot oil, coating lightly. (For flour tortillas, I often skip this step. For corn- this is a must, they will crack and break otherwise.)

Place 1/2 c meat mixture in the center of each tortilla, roll up. Place in a baking dish (or aluminum pan if you are planning on freezing for later), seam side down.

You may need more or less mixture in each tortilla, it depends on how full you prefer your enchiladas.

Bake for 15 minutes. (or cover well and freeze for an easy meal later)

Pour enchilada sauce over tortillas, spread to cover. Continue baking for 12-15 minutes or until heated through. Sprinkle with remaining cheese. Continue baking 1-2 minutes or until the cheese is melted.

If you freeze these, allow them to thaw in the refrigerator overnight or- cover with foil and place in a 250-30o degree oven until they are hot, then follow directions above.

I never add the green onions, Heather adds olives- Make them your own and add your favorite ingredients.

I also never use the individual cheeses, I always have bags of mexican cheese blend in my freezer so that's what I use.

To get your cooked meat, use leftovers- cook a little extra chicken when you grill on the weekend, use up the rotisserie chicken that was for dinner, some shredded pot roast would be great and what about some thanksgiving enchiladas?

From the Land O Lakes cookbook (the only recipe I use in this book- it now opens to the right page automatically)

Delicious White Bread

Delicious White Bread

6 c bread flour (I use all-pupous)
3 T Sugar
1-2 T Yeast (I use instant-saf yeast)
2 c water- Very hot (as hot as you can get from the tap)
1/4 c
2 t Salt

In the mixer combine 2c flour, sugar, and yeast. Mix.
Add the hot water and the oil. Mix.
Allow to sit for around 10 min as the  mixture expands (this counts as the first rise).
slowly add the remaining flour, mixing as you go. You may or may not need all the listed flour. when the dough looks smooth and elastic, stop adding flour and allow to mix for 10 min.
Shape into 2 loaves or a bunch of rolls or use it for Pizza Roll-ups (which of course I modify and use pepperoni, sausage and parmesan with the mozzarella)


Bake at 375
For loaves 40-60 minutes
For Rolls 15-20 minutes
For Pizza Roll-ups 15-25 minutes

This recipe is from the back of a huge bag of flour I bought right after I got married. I used up the flour and saved the recipe and have been making it ever since. I try other recipes and always end up coming back to this one.

Overnight Danish

Ingredients:

 2 envelopes yeast (5 t)
1/3 C sugar

½ C warm water

4 C flour

2 t salt

1 C cold butter, cut into 1 inch pieces

1 C milk

4 egg yolks

1 egg white, slightly beaten

1 ½ C jam or preserves (or pie filling) 

Directions:

8-24 hours before baking:

Stir 1 t sugar into water and add yeast.  

In a 4 quart mixing bowl, mix flour, remaining sugar and salt.  Add Butter, cutting into the flour with 2 knives or a pastry blender until the mix looks like cornmeal.  

Add milk, egg yolks, and yeast mixture.  Stir with a spoon to make soft dough.

Cover and refrigerate 8-24 hours.

Cut into 24 pieces, roll and coil (loosley) on pan.  Brush with egg white

Let rise 25 minutes or until puffy.  

Make a depression in the middle and place 1-2 t jelly in each center.

Brush with egg white again and bake at 350° 15-20 minutes or until golden brown.

Optional: The kids really like a simple glaze drizzled over the top of these while they are still warm.

Serving Suggestions:

These have always received rave reviews in our family.  Remember- the jam or jelly is extremely hot when it comes out 

Loose coils on the pan:

Filled with jelly and ready to bake:

Ready to Enjoy!

Cheerio Bars

• The ingredients

2/3 c Karo Syrup

1 c brown sugar

1 c peanut butter

6 1/2 c cheerios

• Mix the Karo and the brown sugar in a heavy sauce pan, heat until it starts to bubble around the edges.

Remove from heat and add the peanut butter. Stir well.

Add the cheerios, or pour the mixture over the cheerios in a large bowl and mix well.

If desired add in chocolate chips towards the end so they don't melt.(too much)

If you want your 9x13 to bee this full, make a double batch

These got a thumbs up from Adam

Rice Pudding

This is the exact recipe as dictated by mom, so if you need more directions or other measurements- don't ask me

milk

butter

thicken with cornstarch (1T per cup milk)

eggs (1 per 2-3 cups milk) make sure to temper the eggs-beat them in a bowl, add a little of the hot liquid a stir, add a little more hot liquid and stir, when they are the same temperature as the pot, add them to the milk/butter/cornstarch mixture

sugar

leftover cooked rice

cinnamon

nutmeg

vanilla

I was going to make this tomorrow, but when I called Mom for the recipe, we were talking about using up leftover rice and she suggested fried rice. So now we won't be having rice pudding for breakfast, we will be having fried rice for dinner.

Cake Pops (or balls)

I decided to try my hand at making some cake pops since I was basically addicted after Sarah made them for the 4th of July. Now, I love red velvet cake, so that's what I made. And I didn't put them on the sticks cause it was too much work :) Here's a couple pictures from Bakerella's blog that look exactly the same as what I made. I was very pleased with how they turned out. Here's the recipe too :)

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)




YYYYUUUUUUUMMMMMMMMMMMMYYYYYYYYYYYYYY!!!!!! :)