Tuesday, April 30, 2013
Quick Fix Beef Burrito Skillet
Posted on Hillbilly Recipes
Quick and easy!
1 lb lean ground beef
1 pkg taco seasoning
1 can kidney beans,drained and rinsed(you can leave these out if you don't like them)
1 c. chunky salsa
1 c. water
4 flour tortillas, cut into chunks
1 c. 4 cheese blend shredded cheese
sour cream as garnish
Brown your hamburger meat and drain. Leave in skillet and add taco seasoning, beans, salsa and water. Stir. Bring to a boil then reduce heat to low and simmer 5 minutes. Stir in tortillas, top with cheese. Cover and let it stand until cheese is melted. Top with sour cream and other toppings.
Sunday, April 28, 2013
EASY PEANUT BUTTER FUDGE
2 sticks butter
1 cup creamy peanut butter
1 tsp. vanilla
1 lb. powdered sugar
Melt the butter and peanut butter (you may use microwave). Stir in vanilla. Beat in powdered sugar. Quickly spread into a buttered 8x8-inch square buttered dish. Chill to set. Cut into 64 squares.
Wednesday, April 24, 2013
Fudge Brownie Pie
This recipe was voted the best Blogger recipe in 2012 and my friend Marie from the English Kitchen is generous enough to share it with you. I made this yesterday and it is insanely good.
3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows
For the frosting:
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)
Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.
Almond Joy Pie
Pie Filling Ingredients:
4 tbsp butter, melted
1 egg, beaten
1 tbsp all purpose flour
½ cup granulated sugar
1 ½ cups shredded sweetened coconut
¾ cup whole milk
1 tsp vanilla bean paste (extract will work)
Crust & Topping:
1 (6 oz) Chocolate Oreo Pie Crust
Ghiradelli Milk Chocolate Chips, melted
½ cup whole roasted almonds
Whisk the pie ingredients together: melted butter, egg, flour, sugar, coconut, vanilla paste and milk together.
Spread ¼ cup almonds on the bottom of the pie crust, cover with ½ of the melted milk chocolate.
Place in the freezer for 5 minutes to set up. After the chocolate sets up a little bit, pour in the pie filling.
Bake at 350 degrees for 40-45 minutes or until set. The top will be golden brown. Allow to cool.
Scatter remaining ¼ cup almonds on the top of the cooled pie; pour melted chocolate over the almonds. Put in fridge for the chocolate to set up. Enjoy!
Sometimes you feel like a nut, sometimes you don’t? No problem.
To make a Mounds Pie: Leave out the almonds and use dark chocolate instead.
Best served at room temperature! If you'd like to eat it chilled, combine 3 tbsp of room temperature heavy whipping cream to the melted chocolate mixture before filling and topping the pie.
Thursday, April 18, 2013
Chicken Crescent Casserole
Posted on Mom's Pantry Blog by Brandy Helms
2 cans of crescent rolls
2 cups cooked chicken
4 oz cream cheese softened
1 can cream of chicken soup
1/2 cup half n half
4 Tbs butter
2 cups or more cheddar cheese grated
Garlic powder to taste
Salt and pepper
Preheat oven to 350. In a med pot add can of soup half n half and 1/2 cup cheese on med heat just until the cheese melts. Do not boil.
In a med bowl blend butter and cream cheese until smooth add garlic powder, salt and pepper. Add chicken and 1/2 cup cheese.
Grease a 13x9 pan. Pour a small amount of soup mixture to pan. Take crescent rolls out and spoon 1TBS of chicken mixture and roll up as a regular crescent roll. Pour soup mixture over top and sprinkle the rest of the cheese on top.
Bake at 350 for 25 minutes or until golden brown.
Toffee Chocolate Bars
3/4 c margarine,softened
3/4 c packed brown sugar
1 1/2 c flour
10 oz tin sweetened condensed milk
2 tbsp margarine
1 3/4 cups milk chocolate chips
1 1/3 c toffee bits
To Make Base:
Cream together margarine,brown sugar and flour until well blended and mixture sticks together. Press into 9x13 pan. Bake at 350* for 20-25 min or until light golden. Cool while preparing filling.
Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened. Spread over cooled base. Bake at 350* for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top,pressing lightly into chocolate. Cool completely and cut into bars.
Wednesday, April 17, 2013
Creamy Bacon and Cheese Dip
16 ounces sour cream
8 ounces cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese
1 jar (3 ounces) bacon bits
1 cup chopped green onions
1 envelope onion soup mix
Assorted fresh vegetables (optional)
1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix.
2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).
Monday, April 15, 2013
CINNAMON SUGAR PULL-APART BREAD RECIPE
Makes: one 9x5x3-inch loaf
For the Dough:
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
1/2 stick butter (2 ounces)
1/3 cup whole milk
1/4 cup water
2 large eggs, room temperature
1 teaspoon pure vanilla extract
For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 stick butter, melted (2 ounces)
In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
Whisk together eggs and set aside.
In a small saucepan, melt together milk and butter until butter has just melted (not too hot). Remove from the heat and add water and vanilla extract. Let mixture stand for a couple of minutes, or until the mixture registers 115 to 125 degrees F.
Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.
Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
While the dough rises, mix together the sugar and cinnamon for the filling. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long…that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares on their sides (not flat) in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 45 minutes to an hour or until almost doubled in size. Depending on the temperature in kitchen, sometimes it takes a little longer.
Place a rack in the center of the oven and preheat to 350 degrees. Place pan in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
Remove from the oven and allow to rest for about 20 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm. It's very good drizzled with slightly warmed cream cheese frosting.
I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days but it probably won't be around that long!
Sunday, April 14, 2013
Saturday, April 13, 2013
Chicken & Cheese Enchiladas with Green Chili & Sour Cream Sauce
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
Preheat oven to 350 degrees.
Grease a 9×13 pan.
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese, and if you like diced green onions and black olives.
Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese.
Wednesday, April 10, 2013
Tuesday, April 9, 2013
Crispy Cheddar Chicken
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Wednesday, April 3, 2013
Texas Clam Chowder
2 red bell peppers (about 3/4 pound)
1 jalapeño pepper
1 (10-ounce) can whole clams, undrained
1 bacon slice
1 1/2 cups chopped onion
1 1/2 tablespoons all-purpose flour
4 cups (1/2-inch) cubed peeled baking potato (about 2 pounds)
2 cups fresh corn kernels (about 4 ears)
1 cup Chardonnay or other dry white wine
2 (8-ounce) bottles clam juice
3/4 cup half-and-half
1/2 cup chopped green onions
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground black pepper
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, and jalapeño pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 5 minutes. Discard seeds and membranes from jalapeño pepper. Peel and chop bell peppers and jalapeño pepper; set aside. Drain clams in a colander over a bowl, reserving liquid.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add chopped onion to pan; sauté 10 minutes. Add flour; cook 2 minutes, stirring constantly. Stir in reserved clam liquid, potato, corn, wine, and clam juice; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until potato is tender. Stir in roasted peppers, clams, half-and-half, green onions, basil, and black pepper. Cook 5 minutes or until thoroughly heated. Sprinkle with crumbled bacon.