We used to have these once in awhile growing up. This recipe I found in Better Home and Gardens. They call them Puffed-Oven Pancakes (how silly).
2 Tbsp butter
3 eggs
1/2 flour
1/2 milk
1/4 teaspoon salt
Preheat Oven to 400 degrees. While preheating put butter into 10-inch ovenproof skillet (I just use my 8X8 pan and it works great) and put pan in oven to allow butter to melt.
In a mixing bowl, beat eggs with whisk or electric mixer until smooth. Add flour, milk, and salt and mix again until smooth. Remove hot skillet from oven and add batter to butter. No stiring is necessary. Bake 20-25 minutes or until pancakes are puffed and well browned.
Serve topped with your favorite pancake toppings. This recipe makes 2-3 servings.
Thursday, October 29, 2009
Wednesday, October 28, 2009
Baby Ruth Squares
Baby Ruth Squares
*From the kitchen of Jan Whittier
1 cup corn syrup 1 cup sugar
1 ½ cups salted peanuts 6 cups Rice Krispies
1 heaping cup peanut butter a dash of salt (optional)
- cook corn syrup and sugar in medium sized sauce pan over medium-high
heatuntil mixture comes to a boil (I add a dash of salt at this point).
- remove from heat and stir in peanut butter; blend well. Stir in
peanuts and cereal.
- press into buttered jelly-roll pan. (11 ½” x 15 ½ “)
Topping
2 cups sugar ½ cup milk
2 cups milk choc. chips 4 Tbsp butter (or margarine)
a dash of salt (optional)
- cook topping ingredients, except choc. chips, to a full boil, over
medium heat.
- remove from heat and stir in choc. chips until completely melted.
- spread topping evenly over cereal mixture.
- cool; cut into small squares.
*From the kitchen of Jan Whittier
1 cup corn syrup 1 cup sugar
1 ½ cups salted peanuts 6 cups Rice Krispies
1 heaping cup peanut butter a dash of salt (optional)
- cook corn syrup and sugar in medium sized sauce pan over medium-high
heatuntil mixture comes to a boil (I add a dash of salt at this point).
- remove from heat and stir in peanut butter; blend well. Stir in
peanuts and cereal.
- press into buttered jelly-roll pan. (11 ½” x 15 ½ “)
Topping
2 cups sugar ½ cup milk
2 cups milk choc. chips 4 Tbsp butter (or margarine)
a dash of salt (optional)
- cook topping ingredients, except choc. chips, to a full boil, over
medium heat.
- remove from heat and stir in choc. chips until completely melted.
- spread topping evenly over cereal mixture.
- cool; cut into small squares.
KW Chocolate Cheese Pie
Chocolate Cheese Pie
*From the kitchen of Jan Whittier
1 pkg. (4-oz) BAKER’S German Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP topping
1 OREO crumb pie crust
Microwave chocolate and 2 Tbsp. of the milk in large microwavable bowl
on high for 1-1/2 to 2 min. or until chocolate is almost melted, stirring
after each minute.
Stir until chocolate is completely melted, then add cream cheese, sugar and
remaining milk.
Beat with wire whisk until well blended, and refrigerate for 10 minutes.
Fold in cool whip until well blended.
Spoon into OREO crumb crust and refrigerate for 4-6 hours before
serving.
.
*From the kitchen of Jan Whittier
1 pkg. (4-oz) BAKER’S German Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP topping
1 OREO crumb pie crust
Microwave chocolate and 2 Tbsp. of the milk in large microwavable bowl
on high for 1-1/2 to 2 min. or until chocolate is almost melted, stirring
after each minute.
Stir until chocolate is completely melted, then add cream cheese, sugar and
remaining milk.
Beat with wire whisk until well blended, and refrigerate for 10 minutes.
Fold in cool whip until well blended.
Spoon into OREO crumb crust and refrigerate for 4-6 hours before
serving.
.
Sweet Corn Bread
This isn't the corn bread we had growing up, but I can't taste the difference. Corn bread was served as a side with Chili on Halloween in the Hancock home. This is a recipe I found online, not sure where. Very yummy!
3/4 cups cornmeal
1 1/4 cup flour
1 cup sugar
1/2 tps. salt
3 tsp. baking powder
1 egg
7/8 cup milk (or 4 tbsp dry milk and 3/4 cup warm water)
1/4 cup melted butter
Combine dry ingredients. Combine liquid ingredients. Mix together. Bake in greased 8X8 or 9X9 pan at 425 degrees for 25 minutes. Bake until light brown.
3/4 cups cornmeal
1 1/4 cup flour
1 cup sugar
1/2 tps. salt
3 tsp. baking powder
1 egg
7/8 cup milk (or 4 tbsp dry milk and 3/4 cup warm water)
1/4 cup melted butter
Combine dry ingredients. Combine liquid ingredients. Mix together. Bake in greased 8X8 or 9X9 pan at 425 degrees for 25 minutes. Bake until light brown.
Hancock Chili
I got this recipe from Dad. I love how he gives recipes...you know, a little of this, a little of that, so hopefully I got this right. If you have any questions, ask Dad. It's turned out pretty good the few times I made it. A Halloween tradition in the Hancock home.
1 lb ground beef
1 onion
1 clove garlic or 1/4 tsp garlic powder
1/2 - 1 green pepper
Cook beef. Meanwhile chop vegetables. Drain grease from beef. Add vegetables and saute until somewhat tender.
20 oz tomato sauce (2 - 10 oz cans)
10 oz water (use the empty tomato sauce can)
2 cans beans (Kidney or other kind you may like)
2 TBS Chili Powder
2 Bay Leaves
Cook for 1-1 1/2 hrs if preparing on stove or for several hours (6-8) if preparing in crock pot.
1 lb ground beef
1 onion
1 clove garlic or 1/4 tsp garlic powder
1/2 - 1 green pepper
Cook beef. Meanwhile chop vegetables. Drain grease from beef. Add vegetables and saute until somewhat tender.
20 oz tomato sauce (2 - 10 oz cans)
10 oz water (use the empty tomato sauce can)
2 cans beans (Kidney or other kind you may like)
2 TBS Chili Powder
2 Bay Leaves
Cook for 1-1 1/2 hrs if preparing on stove or for several hours (6-8) if preparing in crock pot.
Grandma's Stuffing
I love this stuffing! It's something you have to prepare in a bird.
1 1/2 TBS salt
1 loaf buttered toast
giblets (optional)
1 carrot
1 celery stick
1 TBS sage
onion
mushrooms
1/2 cube melted butter
salt
pepper
If using giblets, boil with salt until cooked and then chop into very small pieces. Rub 1 1/2 TBS salt inside bird cavity. Cut up all vegetables and into small pieces and combine. Add sage. Break toast into bite size pieces. Combine with vegetables. Add melted butter. Salt and Pepper to taste.
Stuff bird cavity with stuffing. Cook bird as required and remove stuffing to serving bowl when bird is cook. Delicious and never dry!
1 1/2 TBS salt
1 loaf buttered toast
giblets (optional)
1 carrot
1 celery stick
1 TBS sage
onion
mushrooms
1/2 cube melted butter
salt
pepper
If using giblets, boil with salt until cooked and then chop into very small pieces. Rub 1 1/2 TBS salt inside bird cavity. Cut up all vegetables and into small pieces and combine. Add sage. Break toast into bite size pieces. Combine with vegetables. Add melted butter. Salt and Pepper to taste.
Stuff bird cavity with stuffing. Cook bird as required and remove stuffing to serving bowl when bird is cook. Delicious and never dry!
Chicken Puffs
This is my variation of a recipe I got from a co-worker a couple years back. We have these all the time and Ryan and I love them.
Ingredients:
1/2 lb chicken (usually I use just one chicken breast)
1/2 cup green onions, chopped
4 oz cream cheese, softened
1 can Crescent Rolls
Seasoned Salt (about 1 1/2 tsp)
Directions:
Filling
Boil chicken until cooked (about 20 minutes). Shred chicken. Combine chicken, green onions, and cream cheese. Add seasoned salt to taste.
Rolls
Open can of rolls and spread out on greased baking sheet. Divide chicken mixture onto the rolls.
Fold dough of each roll around the chicken mixture.
Cook for 10-15 minutes at 350 degrees Fahrenheit. Makes 2-3 servings.
Friday, October 23, 2009
Mom's Tacos
This is the Hancock family taco recipe. I stole it from Mom's Make-a-Mix cookbook, which has been with Mom since she was half her current age.
Taco Seasoning Mix
2 tsp. minced onion
1 tsp. salt
1 tsp. chili powder
½ tsp. cornstarch
½ tsp. crushed dried red pepper
½ tsp. minced garlic
¼ tsp. dried oregano
½ tsp. ground cumin
Taco Filling
1 lb. ground beef
½ c. water
1 pkg. Taco Seasoning Mix (see above recipe)
Taco Seasoning Mix
2 tsp. minced onion
1 tsp. salt
1 tsp. chili powder
½ tsp. cornstarch
½ tsp. crushed dried red pepper
½ tsp. minced garlic
¼ tsp. dried oregano
½ tsp. ground cumin
Taco Filling
1 lb. ground beef
½ c. water
1 pkg. Taco Seasoning Mix (see above recipe)
Mom's Spaghetti
I stole this from Mom's Make-a-Mix cookbook too. Bwa-ha! You can also use the spaghetti seasoning for a killer lasagna.
Spaghetti Seasoning Mix
1 tbsp. instant minced onion
1 tbsp. parsley flakes
1 tbsp. cornstarch
2 tsp. green pepper flakes (optional)
1 ½ tsp. salt
¼ tsp. minced garlic
1 tsp. sugar
1 tsp. Italian seasoning
Spaghetti Sauce
1 lb. ground beef
16 oz. tomato sauce
6 oz. tomato paste
½ c. tomato juice/water
1 pkg. Spaghetti Seasoning Mix (see above recipe)
Spaghetti Seasoning Mix
1 tbsp. instant minced onion
1 tbsp. parsley flakes
1 tbsp. cornstarch
2 tsp. green pepper flakes (optional)
1 ½ tsp. salt
¼ tsp. minced garlic
1 tsp. sugar
1 tsp. Italian seasoning
Spaghetti Sauce
1 lb. ground beef
16 oz. tomato sauce
6 oz. tomato paste
½ c. tomato juice/water
1 pkg. Spaghetti Seasoning Mix (see above recipe)
Grilled Pizza Wraps
2 tablespoons margarine, softened
8 (10 inch) flour tortillas
1 (16 ounce) package shredded Cheddar-Monterrey Jack cheese blend
1/2 cup pizza sauce
4 ounces sliced pepperoni
Heat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla.
Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.
8 (10 inch) flour tortillas
1 (16 ounce) package shredded Cheddar-Monterrey Jack cheese blend
1/2 cup pizza sauce
4 ounces sliced pepperoni
Heat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla.
Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.
Delicious Black Bean Burritos
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
Wrap tortillas in foil and place in oven heated to 350 degrees F (175degrees C). Bake for 15 minutes or until heated through.
Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
Cut cream cheese into cubes and add to skillet with salt. Cook for 2minutes stirring occasionally. Stir cilantro into mixture.
Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
Wrap tortillas in foil and place in oven heated to 350 degrees F (175degrees C). Bake for 15 minutes or until heated through.
Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
Cut cream cheese into cubes and add to skillet with salt. Cook for 2minutes stirring occasionally. Stir cilantro into mixture.
Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
Stuffed Shells
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Cook shells according to package directions. Place in cold water to stop cooking. Drain.Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan.Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
Tofu Parmigiana
1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.Bake at 400 degrees F (205 degrees C) for 20 minutes.
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.Bake at 400 degrees F (205 degrees C) for 20 minutes.
Vegetable Fried Rice
3 cups water
1 1/2 cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 (8 ounce) can baby peas, drained
2 teaspoons sesame oil
1/4 cup roasted peanuts
In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3minutes, stirring occasionally. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
1 1/2 cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 (8 ounce) can baby peas, drained
2 teaspoons sesame oil
1/4 cup roasted peanuts
In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3minutes, stirring occasionally. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
Japanese-Style Sesame Green Beans
1 tablespoon canola oil
1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes.Transfer to a serving platter, and sprinkle with toasted sesame seeds.
Pizza Casserole
2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook noodles according to package directions.
In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook noodles according to package directions.
In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
Chicken-flavored Rice
Buying Rice-a-Roni is a waste of money! You can add flavor to your own rice for about 3 cents a serving.
3 tablespoons chicken bouillon granules
3 tablespoons dried parsley flakes
3 teaspoons dried celery flakes
1 tablespoon dried minced onion
1 tablespoon sugar
1 cup uncooked long grain rice
2 tablespoons butter or margarine
2 cups water
In a bowl, combine the first five ingredients. Store in an air tight container for up to 6 months.
To prepare rice: In a saucepan, saute rice in butter until lightly browned. Add water and about 1/4 cup of seasoning mix. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or until the rice is tender. Yield: 4-6 servings.
3 tablespoons chicken bouillon granules
3 tablespoons dried parsley flakes
3 teaspoons dried celery flakes
1 tablespoon dried minced onion
1 tablespoon sugar
1 cup uncooked long grain rice
2 tablespoons butter or margarine
2 cups water
In a bowl, combine the first five ingredients. Store in an air tight container for up to 6 months.
To prepare rice: In a saucepan, saute rice in butter until lightly browned. Add water and about 1/4 cup of seasoning mix. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or until the rice is tender. Yield: 4-6 servings.
Mom's Pancakes
1 cup sifted self-rising flour
1 cup milk
1 T. sugar
1/4 t. salt
2 t. baking powder
1 egg
2 tablespoons vegetable oil
Beat eggs, oil, sugar, and milk together, and add to dry ingredients. Stir until combined.
Heat a greased griddle until drops of water sprinkled on it evaporate noisily. Pour 1/8 to 1/4 cup batter onto the griddle. Turn over with a metal spatula when bubbles begin to form on top. Cook second side to a golden brown color.
1 cup milk
1 T. sugar
1/4 t. salt
2 t. baking powder
1 egg
2 tablespoons vegetable oil
Beat eggs, oil, sugar, and milk together, and add to dry ingredients. Stir until combined.
Heat a greased griddle until drops of water sprinkled on it evaporate noisily. Pour 1/8 to 1/4 cup batter onto the griddle. Turn over with a metal spatula when bubbles begin to form on top. Cook second side to a golden brown color.
Quick and Easy Pizza Crust
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into around. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into around. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Mexican Pasta
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10minutes. Stir in corn and heat through. Stir in black beans, tomatoes,salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
Toss sauce with cooked pasta and serve.
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10minutes. Stir in corn and heat through. Stir in black beans, tomatoes,salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
Toss sauce with cooked pasta and serve.
Quick Brownbag Burritos
1 (15-ounce) can black beans
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chili powder
8 (10-inch) flour tortillas
1 cup shredded Monterrey Jack cheese
Rinse beans in cold water, drain well.
Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chili powder
8 (10-inch) flour tortillas
1 cup shredded Monterrey Jack cheese
Rinse beans in cold water, drain well.
Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.
Soft Oatmeal Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Bread & Milk
2 pieces of white bread
1 cup of milk
Break bread into small pieces and place in bowl. Add milk. Top with jam, sugar, honey, or brown sugar, if desired.
1 cup of milk
Break bread into small pieces and place in bowl. Add milk. Top with jam, sugar, honey, or brown sugar, if desired.
Libby's Pumpkin Roll
This one I found on the inside of a can of Libby's pumpkin. It was really fun to make!
Warning: if you're going to buy pumpkin buy a small can. I bought a large can and didn't realize how far it goes. I've now made 2 batches of pumpkin chocolate chip cookies and this pumpkin roll and I still have more pumpkin.
Libby's Pumpkin Roll
Cake:
Powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup sugar
2/3 cups pumpkin (from the can)
1 cup walnuts (optional, I hate nuts, so I didn't do this)
Filling:
1 pkg (8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter, softened
1 tsp vanilla extract
For Cake: Preheat oven to 375 degrees. Grease 15X10 jelly-roll pan (I used a large cookie sheet and it worked great); line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine: flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake: for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For Fillling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Reroll Cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Guacamole
Ingredients:
1 ripe avocado
1/8 - 1/4 cup salsa
Juice from 1/2 lime
1 clove garlic*
pinch of salt
Directions:
Cut avocado in half. Remove pit and scoop out fruit from both halves and place in small bowl. Mash with fork until desired texture. Add salsa, lime juice, garlic powder, and salt. Stir until mixed together. Serve as a side with chips or use in another recipe.
*1/4 tsp garlic powder = 1 clove garlic
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