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Showing posts with label Jill. Show all posts
Showing posts with label Jill. Show all posts

I got the idea for our crispy burritos. I tweaked it to fit our family. We've made them several times now & changed one thing here or there. And they've been amazing every time. Hope you enjoy them, too.

This recipe made 12 burritos total. We made up as many as we needed the first day and then used the leftover ingredients for more the next day.

Ingredients:
Chicken, cooked & shredded (instructions below)
1 can Mexican RoTel (it has lime & cilantro)
1/2 pkg Taco Bell taco seasoning
1 pkg Knorr Rice Sides Spanish Rice
1 can black beans, drained and rinsed well
Uncooked tortillas, as many as you need for your family
Shredded cheese
Sour Cream
1 can Green Chile Enchilada Sauce
-----
Directions.........

In crockpot:
2 lbs chicken (I use mine from frozen)
1 can Mexican RoTel
A little water to cover the bottom of the crockpot

Cook on high for 3 hours.
Do not drain the juices. Push the rotel into the crockpot and remove chicken. Shred chicken with forks and return to crockpot. I always add about a 1/2 pkt of Taco Bell taco seasoning and stir until all the chicken is coated. Put the lid on and let the crockpot "keep it warm."

On the stovetop:
Cook 1 pkt of Knorr Rice Sides Spanish Rice according to pkg directions. Let sit when it is done. It's okay if it cools off a little.

On the griddle:
Heat griddle to 400. Cook tortillas according to pkg directions. It is usually about 30 seconds on each side. Ours are from Costco and are Tortilla Land brand. I can cook 2 at a time on our griddle. Don't turn off the griddle. You're going to use it soon to "crisp" the burritos. Keep it at 400 degrees.

Now it is time to build the burrito. Place the tortilla on a plate. Starting at the bottom of the tortilla, add:
spoonful of rice
spoonful of chicken
few dollops of sour cream
spoonful of black beans
Sprinkle with shredded cheese

Carefully wrap it up and place seam side down on the griddle. Once that side is "crisped," rotate to the back side, and continue with the remaining 2 sides.

I can do quite a few burritos at a time on the griddle. I just build the other burritos while the others are "crisping."

Serve hot with green chile sauce on the side. We use a spoon and drizzle it on!

I couldn't get a good picture of a cross section of these and didn't think about it until they had cooled off. But this gives you an idea....

Crispy Southwest Chicken Burrito


I got this recipe from my neighbor. She brought this stew over after I had my baby. It was so simple and delicious. We'll be making it again because my kids loved it! The other great thing was the veggies were in beautiful, big chunks but they were so tender and not crunchy or mushy like in most stews. The key is cooking them separately. Hope you enjoy this simple, yet full of flavor, stew.

from Jean

1 lb ground beef
1 onion, cut up
2 cups cubed potatoes
2 cups carrots, cut in thick circles
1 tsp salt
1/8 tsp thyme or oregano (we used thyme)
pepper to taste
1 tsp Worcestershire
1 can tomato soup
Reserved veggie water

Cook hamburger with salt, pepper, and thyme. (Keep hamburger kind of chunky.)
In separate pots, cook potatoes and carrots until almost done. (Cook the onions with the potatoes.)Reserve water from potatoes and carrots.
Add veggies, Worcestershire, tomato soup, and veggie water to hamburger. (You might not need all the veggie water. Add to desired broth consistency.) Simmer for 30 minutes until veggies are fully tender (but not mushy).Serve with breadsticks or saltines.

Simply Beef Stew




I originally found this recipe about 2 years ago and have loved it. It is perfect to take to family gatherings and there's almost never anything leftover. It's a great salad to take for funerals, too. My kids love it. I only changed 1 thing -leaving out the pineapple- from the original recipe, but left everything else. It is easy and always a crowd pleaser.

1 (6 oz.) orange Jell-o2 cups boiling water

1 cup mandarin orange and pineapple juice, reserved from the canned fruit

1 (6 oz) frozen orange juice concentrate

1 (3.4 oz) lemon pudding mix

1 (8 oz) carton of whipped topping

1 (20 oz)can pineapple tidbits, drained reserving juice (I don't use the pineapple, just the juice)

1 small can mandarin orange (I think these are like 8 or 10 oz), drained reserving juice
Mix boiling water and jello together for 2 minutes. Mix in frozen orange juice concentrate until dissolved. Mix in reserved 1 cup mandarin orange and pineapple juice. Add fruit. (If you don't include the pineapple like I do, you can use 2 cans of mandarin oranges so there are more oranges. I prefer to just use the pineapple in something else & take the juice and only use 1 can of oranges. I've never had any complaints.)
Put in a 9 x 13 dish and refrigerate until set. So that the oranges are well distributed throughout the salad, I carefully take a spoon and arrange the oranges in the pan. I usually do this while it is sitting in the fridge. Otherwise, when you move it from the counter to the fridge, all your "hard work" is out the window. ;)

Make pudding according to package directions. Pour over set jello and refrigerate for 5 min.

Drop whipped topping in several mounds on top of pudding layer and carefully spread. Look at those beautiful layers!

Note: I usually make this a day ahead. However, I do the jello part the night before and let it set up overnight. I also make the pudding and put it in a bowl. The morning of, I just take a paper towel and dab any water droplets from the jello if there is any. Then, just before I take it, I put all the layers together. It has seemed to be the most smooth process for transport and freshness.

Sunshine Jello Salad

This is a re-post of a much much older post. I finally took a picture of it. It is difficult to get a good picture of any casserole, but oh-well. The taste is great. It is an all-in-one dish meal & always a kid and husband favorite. We're not huge casserole fans, but on busy nights, this dish is easy to throw together.

from a cookbook at a bed & breakfast in Utah

1 bg frozen hashbrowns
1 lb browned hamburger
1 can corn
1 can cream of chicken soup
1 can cream of mushroom soup
½ cup sour cream
½ pkg Lipton Onion Soup
Shredded Cheddar Cheese

Put about 1” of hashbrowns in bottom of greased 9 x 13 casserole dish. You can do more. I’ve just found that 1” to 1 ½” works well. That way the layers are even. Brown hamburger with Lipton Onion Soup and a dash of pepper. Layer hamburger on top of hashbrowns. Add corn. Combine soups & sour cream. Pour over corn. Sprinkle with cheese. Cover with foil. Bake at 350ยบ for 45 to 60 min. Let sit a few minutes before serving.

Lo-fat tip: Use ground turkey and yogurt sour cream.

Hashbrown Pie


Disclaimer: I know I've previously posted a recipe with this same title. In practically EVERY case, I have made every recipe on this site. On occasion, I get one from someone and assume it is good. I received this recipe and it wasn't exactly as I would have liked or imagined. I have a wonderful peanut butter ball recipe (which came from my mother-in-law) that I use for making Christmas candy each year. So I put it to use and the result was fabulous. For that reason, I am reposting this as my own version.... which I of course feel is much better. The peanut butter is extremely smooth and super delicious!
Makes about 60 bites or so depending on the size you roll the balls.

Filling ingredients:
2 cups powdered sugar
1 1/2 cups peanut butter
3 tbsp softened butter (not margarine)
Waffle shaped pretzels (squares or rounds)
Melting chocolate
Directions:
Put filling ingredients in a bowl and mix until well combined and smooth. (Sorry about the picture. Had to use an old camera for it since my other one was charging!)
The result will be a semi-stiff, but still soft dough. Should not stick to your hands. If it does, add a tiny bit of powdered sugar. (Again, sorry for the bad picture.)Roll into balls. Not too big. About 3/4 of an inch or a little less. (Yeah, battery finally charged! Boy there is sure a difference.)Put between pretzels to make a sandwich.Put in freezer for about an hour or until firm.

Get chocolate ready for dipping.
Dip each "bite" only half way into the chocolate and set on wax paper to set up. Keep in fridge until ready to serve.

I think these would be fun to dip in white chocolate colored for the holidays. There are many possibilities!

Chocolate Dipped Peanut Butter Pretzel Bites


I first saw this recipe on Real Mom Kitchen's blog. She found it on Picky Palate. My family loves this chicken. I had to reduce the Frank's hot sauce to 2 tbsp for my small children. (Three tbsp to 1/4 cup is just right for my husband and I.) After making it several times, I realized I hadn't posted it to our recipe blog. And since this blog is used as a portable recipe box for family and friends, it needs to be on here. Hope you enjoy it as much as we do.

14+ thawed boneless skinless chicken tenders (you can use breasts, they just take longer to cook)
2 Tbsp - 1/4 cup Frank’s Red Hot Sauce
3/4 cup of your favorite BBQ sauce
4 Tbsp melted butter
2 Tbsp Worcestershire sauce

Place all ingredients in a large Ziploc bag and marinate for one to two hours.If you are not grilling these outside, HI broil works great, too. Line a cookie sheet with foil. Place cooling racks over the foil. Place chicken across the racks. DISCARD the marinade!Broil chicken for about 5 or 6 minutes on each side, turn over and repeat. The tenders cook fast so this can be done in about 10 minutes.Super simple. Super fast. My kind of dinner!

Firehouse BBQ Grilled Chicken


This is an update from an older post. Each time I made this, I found I was making the same adjustments. It was time to update the blog to reflect that. I love this recipe and always have lots of compliments when I've taken it to people.

2 lbs chicken, cooked & cut up
I prefer to cook my chicken in the crockpot with 1 cup water & 2 tsp chicken bouillon & sprinkle with pepper.

Once chicken is cooked, in a large pot combine:
2 quarts chicken broth, I use Pacific organic chicken broth
1 quart water
1+ cup chicken juices leftover from crockpot (I usually use all that is leftover)
1/4 cup chicken soup base
1 large family size cream of chicken soup (26oz)
1 regular can cream of chicken soup (10 3/4 oz)
2 tsp dried minced onion
3+ carrots, grated
pinch of dried minced garlic
Dash of pepper
Very small dash of celery salt (my kids won't eat celery!)

1 24oz bag Reames frozen noodles (or use your own homemade noodles)
Start cooking the noodles in their own pot of water.Important: I usually sprinkle just a little bit of chicken bouillon in it to give them some flavor. Cook noodles until half done. These noodles take a bit to cook but I've fooled many people into thinking they're homemade... so it's worth the time to let them cook. (I've never mastered the whole homemade noodle thing, so I leave the work to Reames. However, my sister makes my mom's homemade noodle recipe all the time. Click here if you want authentic homemade noodles.) 

Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.

Once the noodles are almost done, throw them in the broth and let them finish cooking and absorb the flavor. The broth will also thicken from the starch of the noodles. Keep the soup at a rolling boil, being sure to stir often so the noodles aren't sticking to the bottom.Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.
After the noodles are done and it has passed a couple of taste tests, serve up with your favorite roll, breadsticks, or just a simple side salad! I promise you won't be disappointed. It's hard to mess this soup up.
It makes a big batch. Perfect for making some for your family & taking some to the neighbors or someone who just needs homemade chicken noodle soup in their life! :) This soup is also amazing served over homemade mashed potatoes! Oh heaven!!!

Chicken Noodle Soup


I am reposting the recipe because it has been on the blog for over 2 years and I took some new pictures. Plus, I've found making individual pot pies rather than 1 big one helps them cook better.


Crust:
Click here for the recipe. I just used the dough from a previous batch and let them thaw all day to room temperature.

Roll out one crust and place it in the bottom of 9 inch pie dish. Roll out top crust and leave until your filling is done.

Chicken:
2 chicken breasts, thawed
Salt and pepper

Place chicken in glass baking dish and sprinkle with salt & pepper. Cover with foil. Bake chicken at 350 for about 40-45 minutes or until done. Cut up all veggies while chicken is cooking. After chicken is done, put chicken on cutting board to cool. After it is cooled, cut up into desired chunks. (Note: I've found that baking the chicken keeps it much more moist than boiling it. If you don't care, then just boil it or for even quicker cooking time, cook it in a George Foreman grill and sprinkle with the salt & pepper. This takes about 15 minutes but it's a little crisper on the edges.)

Filling:
1 1/2 cups water
1 1/2 Tbsp chicken soup base
1 cup potatoes, cubed to desired size
1/3 cup carrots, chopped to desired size
3 Tbsp celery, chopped into itty bitty pieces
A couple shakes of dried minced onion

Individual foil pie dishes
(Recipe makes 5)

Boil all veggies until they are still firm, but close to done. If needed, add more water if the veggies are absorbing a lot of the water. Add 3 Tbsp to 1/4 cup cream of chicken soup. Add more chicken soup base if needed to taste. Add salt -if needed- and pepper to taste. Stir in until blended, with a taste check afterward, of course! :) (If you want your pie more runny/juicy add a little extra soup/water.) Let cool slightly. Add in chicken and pour into pie dishes. I buy the foil individual pie dishes. They come in a pack of 6. I just reuse them and wash them in the dishwasher! Super easy. The pies cook better as individual rather than one big one.

Put top crust on top and flute the edges. With a sharp knife, cut about 4 slits in the center to let steam escape.



Bake at 425 for 15 minutes. Lower oven temperature to 350 and cook for an additional 10 minutes or less... just until golden brown. (I got mine a little too golden this time... as you can see in the picture.) Maybe a little foil around the edges? I've done that for other pies, so I guess it would work for this, too.
Let set up for about 5 minutes and then serve.
Note: You could do other veggies if desired. I'm not a pea or green bean person so I opted for potatoes, celery, and carrots. If you do peas, cook them separately and throw them in at the end with the chicken. I guess you could do frozen veggies, but I've found that fresh tastes soooooo much better. It's worth all the effort to cut it all up and have it taste so yummy.

Chicken Pot Pie


I FINALLY got a picture of this yummy cake. So this is a re-post of an older post. The picture doesn't do it justice. I have take this cake to MANY a community/school/family function and have yet to not be asked for the recipe. It's that good. It is so simple. Totally my style!

from Aunt Lettie
-this was a family staple at family reunions and many family gatherings... so yummy

3/4 cup oil
4 eggs
3/4 cup water
1 small pkg (3 oz) lemon jell-o

Blend in blender. Add yellow cake mix. (Lemon can be used if desired). Blend until mixed well. Pour into greased/floured 9x13 pan. Bake for 30 minutes at 350. Poke cake all over with fork while cake is still hot.

Mix 1/2 cup lemon juice (I just use the ReaLemon concentrated stuff) and 2 cups powdered sugar. If you want your cake less juicy, half the lemon juice and powdered sugar. Pour over cake. And let cake cool completely.
It was near impossible to get a good picture of this cake. It is good the first day, but the second day, it is AWESOME!

Aunt Lettie Lemon Cake

from Mom

2 lbs hamburger
2 1/2 Tbsp + 1/2 tsp brown sugar
1 cup ketchup
8 oz tomato sauce
1 cup water
1 Tbsp Worcestershire
1 Tbsp white vinegar
1 Tbsp minced onions
1/4 tsp mustard
2 -3 bay leaves

Brown hamburger and drain. Add all ingredients and simmer until desired consistency. Remove bay leaves before serving. Serve on toasted buns.

Note: The recipe above is for a half recipe. (Sometimes I even do a half of a half!) A full recipe calls for 4 lbs hamburger, 1/3 cup brown sugar, 2 cups ketchup, 16 oz tomato sauce, 2 cups water, 2 Tbsp Worcestershire, 2 Tbsp white vinegar, 2 Tbsp minced onions, 1/2 tsp mustard, 5 bay leaves. My mom prefers to make a whole batch and freeze the rest. It freezes really well.

Lo-fat tip: Use ground turkey in place of the hamburger.

A Family Favorite: Sloppy Joes

These Blondies are.... Decadent. Divine. and Dangerous. ;) You won't want just one. And, as her recipe states, they're flexible with what you can put into them. I make a great caramelita. These kind of remind me of them except without the oatmeal. I also thought they'd be good using leftover Halloween candybars like in Heidi's candybar cookies. SO many possibilities with this blondie recipe. I had to include it on my blog for that reason. The purpose of my blog has *always* been to have it be an external recipe box of nearly all my favorite recipes.... whether they are tried-and-true recipes passed down within our own family, ones I've received from others and made my own, ones I tweaked to my preferences from other websites, or even recipes from other bloggers. I so appreciate good food and the time that goes into making a recipe. I always link back to the original recipe and indicate any changes made. With that in mind, here is the recipe for Milky Way Blondies!

2 cups brown sugar, packed
1/2 cup butter, softened
2 eggs
1 Tbsp pure vanilla extract
1 tsp baking powder
1/2 tsp salt
2 cups flour
1/2 cup Caramel Bits (or chop caramel squares into fourths)
3/4 cup mini chocolate chips
15 Fun Size Milky Way Candy Bars, chopped 

I used my Bosch for this recipe with the paddles. If using an electric mixer, use a large bowl!

Cream brown sugar and butter. Add eggs and vanilla. Combine and then sift in flour, baking powder, and salt. I mix the flour in only until incorporated. You'll be mixing it more when you add the caramel bits, chocolate chips, and candy bars. I prefer not to overmix. Add in your bits, chips, and bars! 

Spray a 9x13 pan with cooking sprain over anyone... especially someone who LOVES chocolate and caramel! y. If desired, line the pan with parchment and spray with cooking spray. The original recipe calls for foil. Myself, I do not prefer foil when baking these kinds of things. I'm kind of a parchment gal. When using parchment, use one section going long ways in the pan and another section going the width of the pan. Leave some hanging over the edge on all sides. Just be sure to use spray! ;) Spread the blondie mixture into the pan and bake at 350 degrees for 22-24 minutes.  Err on the side of looking not done-ish on these. You don't want hard, dry blondies on the outer edge. Mine took about 23 minutes. But every oven is different. They will continue to cook and set up as they cool. Cool completely before cutting. I did these bars the night before like I do for my caramelitas and they were perfect to cut with a good, sharp knife. I cut them to get 15 bars. 

The result is a delectable dessert that will win over anyone.... especially someone that loves chocolate and caramel! ;)

Refer to original recipe for other mix in ideas.

Milky Way Blondies

I found this recipe while looking for a different recipe. Naturally, I love new recipes and simply could not resist a cookie recipe with cream cheese in the batter. And, as an added bonus, it came from a recipe blog with the name "wicked good kitchen." How could it not be amazing!? haha.... These cookies are RIDICULOUSLY delicious. So soft. So delicate. Full of lemon flavor but not over the top. I'm totally in love with them. I prefer to double this recipe. It makes about 40 cookies when doubled.

2¼ cups flour (can also be gluten free, see original recipe for how)
2 tsp baking powder
1 8oz pkg cream cheese, softened (I like Philadelphia best)
½ cup butter, softened
1½ cups sugar
2 Tbsp freshly grated lemon zest, from 2-3 large lemons
1½ Tbsp freshly squeezed lemon juice
1 tsp pure vanilla extract
1/2 tsp pure lemon extract (or 1/8 tsp lemon oil or, if using essential oils, one drop for a double batch)
1/8 tsp natural yellow gel based food coloring -I chose to omit this and it was okay
3/4 tsp salt 
1 large egg plus 1 large egg yolk
1 cup powdered sugar for rolling & dusting cookies

I used my Bosch for this recipe with the paddles. If using an electric mixer, use a large bowl.

Cream the cream cheese and butter until smooth. Add sugar, zest, lemon juice, vanilla, lemon extract or oil, food coloring -if desired, and salt. Mix until light and fluffy, scraping sides as you go. Add egg and egg yolk and beat at medium speed for 2 minutes. At this point, the batter will look very light and creamy and airy. YUM! Sift in flour and baking powder gradually, on low speed. Mixing only until incorporated. You don't want to over mix this batter.

At this point, I like to scrape all the batter into a glass bowl and put a lid on it rather than just covering my Bosch and placing it in the fridge. The batter must refrigerate at least 2 hours but is best if left in the fridge overnight. 

When you are ready to bake the cookies, preheat oven to 325 degrees, with rack in the lower third of your oven. I like to use a cookie scoop that is about a 1 Tbsp size. This helps immensely for getting similar sized cookies. The batter will still be pretty sticky. I prefer to put the powdered sugar on a plate to roll my cookies. I've done the ziploc method. I feel the plate does a better job getting the cookies coated to my liking. Using a Tbsp measuring spoon, or a cookie scoop of the same size, scoop a generous 1 tbsp size dollop of dough and place it on the powdered sugar plate. Using your hand, make the dough into a round ball coating it well in powdered sugar as you go around. Place on a parchment paper lined cookie sheet. You'll want to keep the spacing about 2 inches apart for optimal baking.
Bake for 14 minutes. These cookies should not be golden brown. If they are browned, they'll be over cooked. They will have slightly soft centers. This is okay! Remove from oven and allow them to cool on the cookie sheet while the next batch is baking. I like to use a fine sifter and very lightly dust the top of the cookies with additional powdered sugar to give it a more finished look. Not too much. Just a little dusting. ;)
Transfer cookies to a wire rack to finish cooling. When I am doing a double batch, I am always sure to use fresh parchment each time I put another pan in the oven. Also be sure your pan is cool before you put another round of dough balls on it.

These cookies are so delicious. Not sure if I mentioned that! haha. They're a light cookie and always very well received when I make them for someone.

Ridiculously Delicious Lemon Butter Cookies


This recipe has been roaming around several recipe blogs. There's one version here at Mmm.. Cafe. She got it from Rachel Ray. I thought these sound like fun. My kids loved them and getting to make them with their own desired toppings. A fun activity for family night or for a Saturday dinner at home.

1 tube Pillsbury Grand Flaky Layers biscuits
1 jar Ragu pizza sauce
Desired pizza toppings, we like canadian bacon, pepperoni, sausage, etc
Shredded mozzarella

Cut biscuits in half to make 2 circles. (Mmm.. Cafe suggested trying to get 3 circles out of each biscuit, but I had a hard time getting 3, so I just did 2.) Grease a muffin pan and carefully push up the sides. Bake at 350 for 8 minutes.
Per Mmm... Cafe's suggestion, I also put the little cups on a baking sheet to finish cooking. I undercooked mine by about 3 minutes so mine aren't as golden brown as they should be. Make sure you cook them long enough or they'll be a little bit dough-y after the sauce has cooked and the cheese has melted. And nobody likes dough-y pizza. The dough will puff up a little bit so just use a spoon and push it to the sides so you have a little pocket to put the sauce. Spoon about a tablespoon of sauce into each pizza. Add desired toppings and sprinkle with cheese. Put back in oven until cheese is melted, about another 7 minutes or so.

Enjoy! Makes 16 mini deep dish pizzas.

Note: These reheat very nicely under low broil for 3 or 4 minutes. They crisp back up and are warm and bubbly.

We make another version of these, mini breakfast pizzas. I'll be posting the recipe soon. They are also a fun recipe to make with your kids.

Mini Deep Dish Pizzas

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