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October 28, 2012

Super Easy Chile Colorado

2lbs of beef stew meat
1 large can of thick red enchilada sauce (not La Victoria...I'll post the name when I get home)
1 onion diced (white or yellow)
1 can of diced green chiles

  • Throw everything into the crockpot & cook on high for at least 4-6hrs.
  • The more meat you are cooking the longer it needs in the crockpot.
  • If you add 2-3 more pounds of meat then add another onion (& another can of chiles if you like them).

This is SO easy & yummy it's ridiculous.

For burritos:

  • Take individual tortillas & spread down the middle with refried beans.
  • Sprinkle with cheddar cheese.
  • Using a slotted spoon, spoon the meat onto the burrito & roll it up.
  • Using a ladle, "smother" burrito with some sauce if you like.
  • More cheese???

October 23, 2012

Nani's Zucchini Bread

Its quite possibly the best I've ever had...but I won't ever turn down zucchini bread. Its possible my favorite thing ever. This recipe makes 2 loaves...but I often double the recipe to make 4. I also turn this into muffins. You can also use the batter for pancakes or waffles. Yep, just try it!

3 eggs
2/3c. veg oil
2c. white sugar
3tsp vanilla
-----------------
2c. grated UNPEELED zucchini (don't peel it...that defeats 1/2 of the purpose)
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3c flour
1tsp baking soda
1tsp salt
1tsp cinnamon
1/4tsp baking powder
1/2 chopped nuts (pecans)
--------------------

  • Mix all of 1st group until fluffy.
  • Add zucchini & mix.
  • Sift all dry ingredients together.
  • Add dry to wet & mix.
  • Add nuts & mix.
  • Divide into loaf pans.
  • Bake @ 325 for 1hr (or until a skewer comes out nearly clean)
  • Cool well.

Nani's Famous Oatmeal Chocolate Chip Cookies

This recipe is about 70 years old. Its amazing. You can barely tell its got oatmeal, since it doesn't turn out like a typical oatmeal cookie. Its also got an amazing secret ingredient. You can see it below.

So heres the trick to baking...
Normal elevation, 350 degrees, 12-14mins baking time
Utah/Colorado/High Altitude, 275 degrees, 8ish minutes baking time (you have to play with the time a little)

1 1/8c Crisco
2 eggs
3/4c brown sugar
3/4c white sugar
1/4c frozen orange juice concentrate (not oj!)
1tsp vanilla
-----------------
1c flour
1tsp baking soda
2 1/2c oats (quaker quick oats)
1tsp salt
------------------
1c nuts (Nani only used walnuts. I only use pecans, since walnuts make my mouth itchy)
1 bag semi-sweet chocolate chips (12oz)
------------------
  • Cream all of 1st group together.
  • Sift out lumps of 2nd group, then stir slowly into wet. (Oats won't sift, duh.)
  • After incorporated, mix well.
  • Add 3rd group to dough & mix carefully.
  • Spoon into balls onto greased/papered tray.
  • Bake on 3rd rack up.
  • Turn 1/2 way through baking.

The Great Pumpkin Cookies



These turn out fluffy & soft. Almost cakey or like muffin tops. They are SO yummy!!!

2 Cups of Flour                                                
1 egg
1 cup quick oats                                               
1 tsp vanilla
1 tsp baking soda                                             
1 cup Libby’s Canned Pumpkin
1 tsp. Cinnamon                                               
1 cup chocolate chips
½ tsp salt                                                          
1 cup raisins (optional)
1 cup butter softened                                        
1 cup chopped nuts (I use pecans)
1 cup sugar
  • Preheat oven to 350 degrees. 
  • Combine flour, oats, baking soda, cinnamon and salt. 
  • Cream Butter and gradually add sugar, beating until light and fluffy. 
  • Add egg, and mix well, then add vanilla. 
  • Alternate dry ingredients and pumpkin, mixing well after each addition. 
  • Stir in chocolate chips, nuts & raisins. 
  • Scoop onto lightly greased cookie sheet. 
  • Bake at 30-25 minutes until cookies are firm and lightly browned.

NOTE: You can double the recipe if you use canned  pumpkin, since you usually have a lot left over.

October 19, 2012

Bacon Fried Rice

This was a traditional dish around my house growing up. Now we eat it every once in a while at my house. My girls LOVE bacon, but I forget about this option. The girls would eat bacon & breakfast for dinner pretty much every night if they could. So when I remember to make it, this is a great way to use bacon instead of eating breakfast. We eat it as a meal, not a side dish so this makes a pretty big batch.

3 c. white/jasmine rice (cooked w/6c. water)
1# bacon (chopped into 1 inch pieces then fried, saving the grease)
1 bunch of green onions (diced)
1 bunch of celery (sliced)
1 can of sliced water chestnuts (drained)
1 can of sliced bamboo shoots (drained)
1 small bag of peas & carrots (frozen)
8 eggs beaten with some milk added (like you're making scrambled eggs)
1 tsp each: Garlic powder, salt, pepper & crushed red pepper flakes.
6-8oz soy sauce (low sodium)
  • Fluff the cooked rice & put into a large non-stick pot over medium heat.
  • Drizzle with a bit of reserved bacon grease & stir.
  • Add 1/2 of the soy sauce & mix well.
  • Saute onions & celery in a separate pan.
  • Add water chestnuts & bamboo shoots to onions, sauteing for a bit.
  • Add remaining soy sauce to onion mixture & mix.
  • Add all spices to onion mixture.
  • Add onion mixture to rice & mix well. 
  • Scramble eggs into the empty onion pan, using bacon grease to cook. 
  • When eggs are almost done add the bag of frozen veggies.
  • Mix veggies & scrambled eggs well. 
  • Add eggs & veggies to rice & mix well.
  • Finally add bacon to the rice mixture & mix well.
  • Make sure everything is hot & serve immediately.
Serves 8 adults for dinner or up to 16 as a side dish.

Frogs Eye Salad

1 c sugar
2 Tbsp flour
1/2 tsp salt
1 3/4c pineapple juice (from pineapple below)
2 eggs, beaten
1 Tbsp. lemon juice (I use the juice of 1 lemon)
1 (16oz) pkg Acini de Pepe pasta (cooked, strained & rinsed with cool water)
2 (14oz) cans mandarin oranges (drained)
1 (20oz) can pineapple tib-bits (drained, juice reserved)
1 (20oz) can crushed pineapple (drained, juice reserved)
1 (or 2) jars of maraschino cherries (drained & cut in 1/2's)
1 (9oz) container whipped topping
1 (10oz) bag of mini marshmallows
  • Combine sugar, flour and salt.  
  • Stir in pineapple juice and eggs.  
  • Cook in a non stick pot, stirring constantly, until thickened.
  • Add lemon juice.  
  • Cool sauce to room temperature.  
  • Combine egg mixture and pasta; mix well and refrigerate overnight in an airtight container.  
  • Add remaining ingredients and mix thoroughly.
  • Refrigerate in an airtight container until thoroughly chilled.
This makes a BIG batch which is perfect for a large crowd/holidays/potlucks, etc.

October 5, 2012

Cheese-ball A'la Jenny


This is the recipe for my friend Jenny's crazy amazing cheese-ball. Don't judge people!!! Squirty cheese has its place in the world and this is it. Especially when its bacon flavored.

I typically make a double batch...again no judging, there are 7 of us in the house.

  • 1 8oz cream cheese, softened
  • 1 can bacon flavored Kraft Easy Cheese
  • 1 1/2 cups shredded cheddar cheese (Jenny uses colby jack, I use cheddar. Make sure its finely shredded.)
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. dry mustard (I often double the dry mustard to 1tsp per batch)
  1. Mix all ingredients until well blended.  
  2. The best part of this recipe is squirty out the cheese.  
  3. Go ahead, make a design while you empty the can.  :D
  4. Drop into a large piece of saran wrap and shape into a ball.  
  5. Refrigerate for at least 3 hours.  
  6. (At this time, feel free to grab a cracker and clean the bowl.) 
  7. Serve with crackers. Our favorites:  Ritz, Wheat Thins & Club Crackers...or celery.