Gingerbread Crepes With Egg Nog Filling

1 c flour

1 c milk

2 eggs

2 tbs melted butter

2 tbs + 2 tsp molasses

1 tsp vanilla

2 tbs cocoa powder

1/4 c sugar

1 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

Whisk all crepe ingredients together in a large bowl.
Let sit for 30 minutes. 

Then pour onto hot skillet and make your crepes.
 Fill them with egg nog filling!

Egg Nog Filling:

1/2 c. ultra gel

1/4 tsp. salt

2 1/2 c. egg nog

3/4 c. milk

2 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2 tbs. butter

1 tsp. vanilla

Mix everything together except the butter and vanilla

in a large glass bowl. Microwave for about 10 minutes, stirring 

at intervals of 2 and 3 minutes. Mixture should be thick and bubbly. 

Add butter and vanilla and stir.

Easy Beef Stroganoff

2 pounds stew meat

salt and pepper

1 large onion chopped

1 pound cut mushrooms

1 c. beef broth

 

Put meat into a crock pot and salt and pepper it.

Then top with remaining ingredients.

Cook on high for about 6 hours

or low for 8 hours.

Uncover and stir all together. 

Breaking up the meat.

Then take 1 tbs. corn startch 

and 1/2 c. water. 

Mix together and pour into crock pot. 

Stir. This will thicken the liquid. 

Then add 1 c. sour cream

and serve over warm egg noodles or rice.

White Chocolate Almond Raspberry Bars

1 stick butter

1 c. white chocolate chips

Melt butter in microwave and then add the chips.

Don't stir. Set aside.

In another mixing bowl:

2 eggs

1/2 c. sugar

1 c. flour

1/2 tsp salt

3/4 tsp almond extract

 1/2 c. raspberry jam

1/4 c. sliced almonds

Whip the eggs then add sugar and beat

until really light and creamy.

Stir in the butter and white chocolate chip mixture.

Then add the remaining ingredients except jam and almonds.

Take a little more then half the mixture and put into a 9x9 pan.

Bake 325 for 15 mins. 

Remove and spread the jam over. 

hint-heat jam up for easy spreading.

Drop the remaining dough all over the top. 

Sprinkle with almonds.

Put back in the oven and bake for 25-30 mins.

Cool completely and cut into bars.

*You can use any kind of Jam for this dessert. :)

Almond Mandarin Green Salad

1 head red leaf lettuce

1 head romaine heart

1 c. celery

3-4 green onions

1 can drained mandarin oranges

1/4 c. slivered almonds

Dressing:

2 tbs. olive oil

2 tbs. rice vinegar

2 tbs honey

1 clove garlic

salt and pepper

1 tsp soy sauce-optional

(I do this if I am serving with Chinese food)

 

Nacho Cheese Dip

1/2 lg. Velveeta cheese block

1 can el pato

1 can cream mushroom

1 can green chilies

Add all ingredients to a crockpot and heat through.

Serve with chips.

No Bake Chocolate Peanut Butter Bars

1 1/4 c. peanut butter

3/4 c. butter softened

1 c. powdered sugar

3 c. graham craker crumbs

Beat all together.

Pour into 9x13 pan

and press until smooth.

Melt:

3/4 c. peanut butter

2 c. chocolate chips

Mix until smooth.

Pour over the peanut butter mixture 

and chill for an hour or until set. 

Cut into bars!

Homemade Ground Beef Enchildas

1 lbs of ground beef

1 onion

1 8oz can tomato sauce

2 tbs flour

1 tbs chili powder

1 tsp salt

1 tsp garlic

1/2 tsp cumin

Brown the meat and onion and then 

add tomato sauce and seasonings.

Set aside.

In a sauce pan mix:

1/3 c. butter

1/2 c. flour

1 can beef broth

1 15oz can tomato sauce

2 cloves garlic

1 tbs chili powder

1 tsp cumin

1/2 tsp salt

1/2 can el pato

Melt butter and add flour to make a rou.

Then add the other ingredients

and bring to boil until thickened.

Pour 1 1/2 c. of sauce in a 9x13 pan.

Then take corn tortillas and roll

the hamburger mixture with some cheese

and lay side by side pretty tightly.

Then pour the remaining sauce 

over the enchiladas and top with cheese.

Bake covered at 350 for 30 mins. 

Uncover and the bake another 5 mins.

Let cool and then serve with 

a dollop of sour cream on top.

 

Pumpkin Waffles

1/4 c light brown sugar
3 tbs cornstarch
1 1/4 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 3/4 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 large eggs
1 cup whole milk
1 cup canned pumpkin
4 tbs butter, melted and warm

Combine brown sugar and cornstarch in a large bowl. 

 Whisk together to break apart the cornstarch.  

Ad the remaining dry ingredients, and whisk to blend.  

Add eggs, pumpkin, milk and melted butter to the dry ingredients.  

Mix until just combined.  

Preheat and lightly oil waffle maker. 

 Make according to your waffle maker directions.  

Serve with cinnamon syrup.

Cinnamon Syrup

1/2 c butter
3/4 c buttermilk
1 c sugar
1/2 tsp baking soda
1 tsp cinnamon

Place butter, buttermilk and sugar in a pot over medium heat.

 Stir until butter melts and sugar dissolves. 

Bring to a boil and boil one minute. 

Remove from heat and add baking soda and cinnamon. 

It will bubble up; 

 just continue to stir and give it a few minutes

 for the ‘fizz’ to reduce before serving.

*Best with pumpkin pancakes or apple pancakes

Pumpkin Bars

4 eggs

1 2/3 c. sugar

1 c. vegetable oil

15-ounce can pumpkin

2 c. sifted all-purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

Preheat the oven to 350 degrees 

 Using a mixer at medium combine

 the eggs, sugar, oil and pumpkin 

until light and fluffy. 

In a separate bowl

stir together dry ingredients. 

Add the dry ingredients to the pumpkin mixture

 and mix at low speed until

 thoroughly combined and the batter is smooth.

 Bake for 30 minutes

 

Make Cream Cheese Frosting

 Let cool completely before frosting. 

Cut into bars.

 

*Use cream cheese frosting recipe off this blog. 

3 Ingredient Pumpkin Cookies

1 box spice cake mix

1 can pumpkin

1 c chocolate chips

Stir all together and bake at 350 for 10 mins

*Hint: I like to add a little cinnamon, pumpkin pie spice and vanilla to the mix.

Cinnamon Butter

1 cube butter softened

1 tsp. cinnamon

1 tsp. sugar

1 tsp. brown sugar

Mix together and with

rolls, bread, toast, whatever!

Garlic Butter

Mix together:

1/2 c. butter softened

1 tsp parsley 

1/4 tsp oregano

1/4 tsp dill weed

1 tsp garlic salt

Put this all over a loaf of french bread 

and broil until brown and bubbly.

Or 

Serve over fish, steak, chicken or anything really!

Butterscotch Rolls

In a bunt pan or large cake pan

put 1 bag of Rhodes frozen rolls

(36 count)

Sprinkle over rolls:

1 c. chopped nuts

1 tsp cinnamon

Melt in a soucepan:

1 c. butter

2 c. brown sugar

1 small pkg of butterscotch pudding (not instant)

1 tsp vanilla

1/2 c. milk

Pour over rolls. Let rise overnight or for several hours. 

Bake at 350 for about 30 mins. 

Turn the pan upside down onto

 a serving tray to remove rolls and allow 

the yummy stuff to go over them.

Gingersnaps

1 1/2 c. butter or shortening

2 c. sugar

2 eggs

2/3 c. molasses

1/2 tsp. salt

4 2/3 c. flour

4 tsp. soda

2 tsp. ginger

2 tsp. cinnamon

1 tsp. cloves

Mix wet ingredients then add the dry.

Roll into ball and then roll into sugar.

Bake 350 for 14 minutes.

Peanut Butter Cookies

1/2 c. butter

1/2 c. sugar

1 egg

1/2 c. peanut butter

1/2 c. brown sugar

1/2 tsp vanilla

When mixed add:

1 1/4 c. flour

3/4 c. baking soda

1/4 tsp. salt

Mix together and shape into balls.

For the kiss cookies-

roll the balls in sugar and 

when they come out 

op with a hershey kiss.

For the crisscross cookies-

just bake and then with a fork

 crisscross the tops!

Bake 350 for 10-12 mins

Trick: Don't over bake!

Scotcheroos

In a saucepan boil together:

1 c. sugar

1 c. corn syrup

Don't over boil!

Remove from heat and stir in:

1 c. peanut butter

6 c. rice krispies

Press into a buttered 9x13 pan.

Melt in microwave:

1 package-2 c. chocolate chips

1 package-2c. butterscotch chips

 Stir to blend and when all melted

spread over rice krispies.  

Allow to cool and set up. 

Then cut into bars!

Pumpkin Pancakes

1 ¼ c. all-purpose flour

2 T. sugar

2 tsp baking powder

½ tsp cinnamon

½ tsp ground ginger

½ tsp salt

1/8 tsp nutmeg

pinch of ground cloves

1 c. milk

¼ c. + 2 T. canned pumpkin purée

2 T. melted butter

1 egg

Combine dry ingredients. 

In a separate bowl

 combine milk, pumpkin, butter, and egg.

 Fold wet mixture into dry ingredients. 

Mix and pour onto hot griddle.

Sour Cream Enchiladas

10 small flour or corn tortillas

 

2 chicken breasts

3 c shredded cheese

3 tbs butter

3 tbs flour

 2 c chicken broth

1 c sour cream

1 4oz can green chilies

1 clove garlic

salt and pepper

Combine chicken and 1 1/2 c cheese.

Roll chicken mixture into totillas.

Lay into greased 9x13 pan.

 

In a sauce pan melt butter and add flour

to make a paste. Then add the remaining ingredients. 

Stir until thick and bubbly.

Pour over the rolled tortillas and top with remaining cheese.

 

Bake 350 for 20-30 mins.

  

 Note:

I use cheddar and monteray jack cheese.

But you can do whatever you like or have on hand.

Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!

10 small soft flour tortillas (you can use corn but I like flour with chicken)

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)

3 cups Monterey Jack cheese – shredded

3 tablespoons butter

4oz can diced green chillies (I like medium – they are not spicy at all)

- See more at: http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/#sthash.iuwevCy4.dpuf

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!

- See more at: http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/#sthash.fSDCnRE2.dpuf

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!

- See more at: http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/#sthash.fSDCnRE2.dpuf

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!

- See more at: http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/#sthash.fSDCnRE2.dpuf

Fluffy Buttermilk Pancakes

2 c flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbs sugar
2 eggs, lightly beaten
3 c buttermilk
4 tbs melted butter

Mix the dry ingredients and then

 add eggs, buttermilk and butter.

Mix until well blended. 

Sometimes it is really thick 

so you add a little milk if needed.

Pour onto hot buttered griddle. 

Berry Parfait Trifle

1 cubed angel food cake
strawberries
blackberries
blueberries
raspberries
2 8 oz cream cheese
2c. powdered sugar
1c. sour cream
1 1/2 tsp almond extract
2 tsp vanilla


Slice strawberries and sprinkle 

with 1/4 tsp almond extract and sugar

 3tbs. sugar then set aside. 

Note:

You can add the other berries in this

 but I think they get too soggy so I never do.

I wait til everything else is ready

 and it's time to layer to combine them.

In a bowl mix together:

Cream cream cheese, powdered sugar, sour cream, vanilla, and 1 1/4 tsp. almond extract.

In a separate bowl:

 Beat 2 c. heavy cream and 1tbs sugar with a little vanilla.

Whip until fluffy whip cream is made.

Reserve enough to top the trifle. Then

add the rest to the cream cheese mixture.

Fold together cubed angel food cake into the cream mixture.

Then layer:

Cream then berries.

Start and end with cream.

Cover the top with remaining whip cream 

and garnish with fresh berries. 

Another trick is instead of mixing the cream cheese, powdered sugar, sour crean and vanilla.

You can make homemade vanilla pudding and instead of vanilla add almond extract. 

Recipe found on blog.

Classic Buttercream Frosting

1 c. butter softened
3 1/2 c. powdered sugar
1 tsp. milk or cream
1 tsp. vanilla 

1/8 tsp salt

In a bowl combine 

butter, sugar and salt. 

Beat until blended.

Add the milk and vanilla

 then beat for an additional 3 to 5 mins.

 or until smooth and creamy.

Easy Orange Rolls

1/2 c. butter melted

1/2 c. sugar

1 orange zested

18 frozen dinner rolls

Combine melted butter 

and orange zest in a bowl.

Dip rolls in mixture and place in muffin tins. 

Allow to rise for 3 hours.

Bake at 350 for 10-15 mins.

Frost with Orange Glaze

and serve while still warm

Orange Glaze:

1 c. powdered sugar

2 tbs. butter softened

2 tbs. orange juice

1 tsp. orange zest

Homemade Sloppy Joes

2 pounds ground beef

1 onion chopped

1 clove garlic

1 can tomato soup

1/2 c. ketchup

2 tbs vinegar

2 tbs worchestershire sauce

2 tbs brown sugar

salt and pepper to taste

Saute ground beef and onion.

Then add remaining ingredents

and simmer on low for about 30 mins.

Serve on warm buns! 

Nutella Yogurt Dip

1c. nutella

1c. greek yogurt

Can make more just

use equal parts.

Mix together and chill.

Serve with any cut up

fruit, vanilla wafers, or pretzels. 

Fruit Dip

1 8oz. cream cheese

1 jar marshmallow cream

1 yogurt-any flavor

Whip together and chill.

Serve with any cut up fruit!

Sugar Cookie Bars

1 cup butter-soft
2 c. sugar
4 eggs
2 tsp. vanilla
5 c. flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. almond extract (optional)

Cream butter and sugar until mixed.  Add eggs one at a time, mixing after each egg.  Add vanilla, then all the dry ingredients and mix well.  Spread onto a greased cookie sheet and bake at 375 for 10-15 minutes until light brown or until a toothpick comes out clean.  Cool before frosting.

Frosting:
1/2 cup butter-soft
4 ounces cream cheese
1 tsp. vanilla
dash of salt
4 c. powdered sugar
1/4 c. milk
Food coloring of your choice!

Cream butter and cream cheese until smooth.  Add vanilla and salt.  Add powdered sugar slowly while mixing until combined.  Add milk a little at a time until you like the consistency.  You might not need all the milk.  Spread over cooled bars.

Ham Bone Soup

l pound navy beans-soaked overnight

1 meaty ham bone

1 small onion chopped

3 carrots chopped

1 c. cream

1/2 tsp dry mustard

1/8 tsp ginger powder

Place navy beans and ham bone in crock pot and fill with enough water to cover beans and most of ham bone. Cook on low for 3-4 hours. Add remaining ingredients and cook for another 2-4 hours. Take bone out and shred remaining meat off the bone and add to soup.

Key Lime Pie

Crust:

2 packages of graham crackers

1/3 c. butter

1/3 c. butter

pinch of salt

Blend in a food processor and push into pie pan.

Bake at 350 for 5 minutes

Filling:

1 tbs. lime zest

1/2 c. lime juice

2 egg yolks

1 can sweetened condensed milk

Mix zest, juice and yolks then slowly add

condensed milk until well blended.

Pour into pie crust and bake for 15 mins at 350.

Chill and serve with whipped cream.

Banana Bread Muffins

1/2 c. butter

1/2 c. brown sugar

4-6 bananas

1 tsp. vanilla

2 eggs

1 tsp. baking soda

2 c. flour

1/2 c. buttermilk

Optional:

1/2 c. chopped nuts 

1 c. chocolate chips

Cream together butter and sugar. 

Add bananas and mix together.

Mix in vanilla and eggs.

Add the dry ingredients. 

Stir in nuts/chocolate chips.

Bake at 350 for 15-20 mins. 

Healthier version:

*I made these today with whole wheat flour

and substituted the butter with coconut oil. 

I also added 2 tbs of wheat germ.

They were awesome!

White Balsamic Honey Dressing

In blender, put 1/2 small sweet onion and blend well.

Add:

1 c. white balsamic vinegar

1 tsp. garlic salt

1 tsp.  salt

1/2 tsp pepper

1/2 c. sugar

1/4 c. honey

Blend well adn while blending, slowly add 1/2 c. oil.

This dressing is awesome with any number of salad combinations. 

It's really good with the fruit ones. 

Greens, red onion, strawberries, apples, mandarin oranges, sugared nuts, craisins ect.

German Chocolate Frosting

In a saucepan stir together:

1 c. evaporated milk

1 c. sugar

3 beaten egg yolks

1/2 c. butter

1 tsp. vanilla

Cook over medium heat, stirring until thick. Remove from heat and add 11/3c, coconut and 1 c. chopped pecans. Cool and spread over cake.

Pecan Pie

3 eggs, slightly beaten

1 c, sugar

1 c. karo syrup

2 tbs. butter melted

1 tsp. vanilla

1 1/4 c. pecans

In a bowl with a fork beat eggs slightly. Add remaining ingredients except pecans. 

Stir until blended. Pour into pie crust. Bake at 350 for 50-55 minutes or until knife

comes out clean. Cool and serve.

Pumpkin Pie

3 1/2 c. prepared pumpkin

1 1/2 c. sugar

4 eggs

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

2 cans (12oz) canned milk

Blend pumpkin, sugar and eggs. Add seasonings, mix well. 

Pour into 2 9" uncooked pie crusts. Bake 425 for 15 minutes, then 350 for 45 mins.

Lemon Cream Pie

1/3 c. ultra gel

1 c. sugar

2 eggs

1/2 c. fresh lemon juice

1 tbs. lemon rind grated

1 c. milk

1/4 c. butter

1 c. sour cream

Mix everything execpt butter and sour cream into a large glass bowl.

Microwave for about 10 minutes until thick, stirring about every 2-3 minutes

while cooking. Add butter. let cool and then add sour cream. Pour into cooked pie shell.

Cream Pies

1/2 c. ultra gel

1 c. sugar

1/4 tsp. salt

2 1/2 c. milk

3/4 c. half and half

2 eggs

2 tbs. butter

1 tsp. vanilla

Mix everything together except the butter and vanilla

in a large glass bowl. Microwave for about 10 minutes, stirring 

at intervals of 2 and 3 minutes. Mixture should be thick and bubbly. 

Add butter and vanilla and stir.

This makes 2 regular size pies.

For Chocolate Cream:

Add 1 c. chocolate chips to hot filling and stir until melted.

For Banana Cream:

Slice 2 bananas into pie shell and add cream mixture on top.

For Coconut Cream:

Add 1 cup of coconut to cream filling

For Chocolate/Coconut cream:

Add 1 c. coconut to the chocolate mixture. 

Grandma Ann's Pea Salad

1 bag of frozen peas

1/3 c. mayo

1 c. cubed cheddar cheese

2 green onions chopped

or 1/4 c. red onion chopped

1/2 tsp dill

1/2 tsp garlic salt

salt and pepper to taste

Put frozen peas in a strainer 

and rinse until thawed.

Put into a salad bowl and 

add other ingredients.

Mix together and serve!

I usually eyeball this recipe.

My grandmother didn't have one.

So give or take what you like. :)

BYU Fudge Mint Brownies

1 c. butter

1/2 c. cocoa powder

Melt together in a sauce pan

Remove from heat and cool

Add:

2 tbs. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 tbs. baking powder

1/2. tsp salt

Mix all together and pour in a 9x13 greased pan.

Bake 350 for 25-30mins

Cool for a bit then top with mint filling.

Mint filling:

5 tbs. butter

dash of salt

1 tbs. light corn syrup

3 tbs. milk

2 1/3 c. powdered sugar

1/2 tsp. mint extract

3 drops of green food coloring

Beat until mixed well.

Should be a little thin.

Spread over cooled brownie.

Put in freezer for a few mins to set.

Chocolate butter cream frosting:

 5 tbs butter

1/4 c. cocoa powder

2 1/2 c. powdered sugar

3-4 tbs. milk

1/2 tsp vanilla

Should be thicker then mint filling.

Mix and spread over mint filling

then put in fridge to set and cut into bars!

TO DIE FOR!

Creamy Mexican Chowder

In a soup pan saute:

1 onion

2 cloves garlic

with some olive oil or butter

Add:

1 can pinto beans-drained

1 can black beans-rinsed

(can do 2 cans of one or the other)

1 can cream corn

1 can petite diced tomatoes

1 can green chilies

1 c. chicken broth

2 c. half and half

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. salt

pepper to taste

Can add some red pepper flakes

 for heat if you like.

Simmer for about an hour.

Add a 8 oz. of grated

 monteray jack cheese

and fresh cilantro.

Stir and serve!

 

No Bake Cookies

1 cube butter

2 c. sugar

1/4 c. cocoa

1/2 c. milk

 Stir all together and bring to a boil.

Boil for 3 minutes.

Very Important!

Remove from heat and add:

1 c. peanut butter

1 tsp. vanilla

3 c. oatmeal

pinch of salt

Drop on wax paper in cookie shapes and let cool!

Grandma Ann's Carrott Cake

4 eggs

2c. sugar

1 1/2c. oil

2 tsp. soda

1 tsp. salt

2 tsp. cinnimon

2 1/2 c. flour

1 15oz jar baby food carrotts

Mix together.

Pour in a greased sheet pan or 

2- 9x13 pans

Bake 20-30 mins. 

Frosting:

1 8oz. cream cheese

1 cube butter

1 tsp. vanilla

3-31/2 c. powdered sugar

 

Easy Beef Chimis

2 pkg of stew meat

1 c. beef broth or water

2 cloves garlic

2 tbs. chili powder

1 tsp. vinegar

2 tsp. oregano

1 tsp. salt

1 tsp pepper

1 tsp. cumin

Put all ingredients on a big pot and bring 

to a boil on the stove.

Then turn down to low and simmer 

for about 5 hours.

When the meat is tender, shred it 

and then bring back to a boil to boil off the juices.

Roll into uncooked tortilla and then fry them.
*For a healthier version
 just make tacos with a corn tortilla!

Crepes

4 eggs

3 c. milk

2 c. flour

1 tbs. oil

1 tsp. vanilla

Beat until smooth.

Pour onto a buttered pan

and roll around until thin.

Cook about a minute of both sides.

Serve with berries, bananas, yogurt, syrup,

nutella, cream and anything you think of.

Puffed Oven Pancake

Preheat Oven to 400.

6 eggs

1 c. flour

1 c. milk

1/2 tsp salt

 1 tsp. vanilla

Beat together in a mixing bowl.

Once oven is preheated put 2 tbs. butter 

in a 9x13 pan and place in the oven until melted.

Remove and pour in your batter.

Bake for 20-25 minutes. 

It will puff up big! The kids love this!

We top in with berries and whip cream. 

TO. DIE. FOR.

Citrus Chicken

1 orange juiced

1 lemon juiced

1 lime juiced

2 cloves garlic chopped fine

2 T. olive oil

1 c. chicken broth

1 tsp. italian seasoning

Salt and Pepper

Mix together and pour over chicken.

Marinade for several hours then grill!

 

Fresh Mexican Salad

2 heads romaine lettuce cut up

1 can black beans, rinsed

1 c. corn

2 avocados

1/2 red or 2 green onion

1 c. cheddar cheese

tortilla strips

Toss all ingredients together with cilantro lime dressing.

Oatmeal Blender Pancakes

1 c. wheat or white flour

1c. oats

2 tbs. sugar or agave nectar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp salt

1 1/2 c. buttermilk

2 tsp. vanilla

2 eggs

Blend in a blender until well mixed. 

Can add a little milk if thick. 

Pour on hot griddle!

Cliantro Lime Chicken

Chicken breast marinaded in:

3 tbs. soy sauce

2 tbs. honey

1 tbs. oil

1 lime juiced

2 cloves garlic

1 tsp. red pepper flakes

1 bunch cilantro

Blend in a blender and pour over chicken.

Marinade for several hours, the grill!

Cilantro Lime Dressing

1/3c. olive oil

1/2c. plain greek yogurt

1 lime juiced

2 cloves garlic

1 tbs. vinegar

1 bunch cilantro

1 tsp. sea salt

Put all ingredients into a blender, blend until smooth

 and serve over Mexican salad.

Yummy Mexican Chicken

4-6 chicken breasts

1 can pinto or black beans

2 cups of favorite salsa

1-2 c. corn

Put into a crock pot and cook 6-8 hours.

I make the easy spanish rice recipe and 

we have in burros or tacos with all the fixings

 and then you can use it on top 

of a salad the next day. 

YUM!!

Easy Spanish Rice

4 oz can green chilies

8 oz block monterey jack cheese, grated

1 c. rice

1 can beef consomme soup

8 oz can tomato sauce

1 c. water

Mix all ingredents together in a bowl 

and pour into a greased 9x13 pan.

Cover and bake at 350 for about 1 hour.

Cake In A Minute

1 box of Angel Box Cake Mix

2 Boxes Chocolate Cake Mix

Mix together the cake mixes in a large bowl and store in a gallon ziploc bag.

To make the cake: 

Take 1/3 cup cake mix with 3 tbs water.  Mix together in microwave safe dish.

Microwave for 1 minute. Let this rest for 15 minutes and serve.

Can top with ice cream, whipped cream or anything!

Can substitute different cake mixes also. 

Always use angel food mix,

 but can do lemon, red velvet, spice, strawberry instead of chocolate. 

 Be creative!

Homemade Clay

1 c. cornstarch

2 c. baking soda

1 1/4 c. cold water

1 tbs. oil

1 tbs. food color

Put all ingredients in a pan and stir together

over medium heat. When it comes to boil it will thicken 

and be like dry mashed potatoes. 

Once it all comes together, remove from heat

and place on a plate. 

Cover with a damp cloth until it is cooled. 

Then knead with a little cornstarch and start creating!

Creamy Rice Pudding

1 1/2c. cooked rice

11/2c. half and half

1/3c. sugar

1/4 tsp. salt

Mix in a sauce pan until creamy and thick.

Then add:

1 egg beaten with a little bit of the hot mixture.

(this is so the egg can be tempered to the heat)

Stir the egg into the pudding and cook for 2 more minutes.

Remove from heat and add:

1 tsp. vanilla

1 tbs. butter

Stir and serve warm or chilled.

To make chocolate rice pudding 

just add 1 c. good chocolate chips 

when you add the butter and vanilla.

Best Beef Stew

2 pounds stew meat

1/8 c. flour

2 tbs oil

1 onion chopped

3-4 large carrots chopped

4 potatoes chopped

2 celery stocks chopped

2 cloves garlic 

1/8 c worchester sauce 

1 can stewed tomatoes 

1 small can tomato sauce

4 c. beef broth

Salt and pepper to taste

Put flour salt and pepper in a large ziploc and add stew meat. Shake until all covered evenly. Then brown in hot oil. After brown on all sides add your veggies and sauté until cooked a bit. Then add the remaining ingredients. Everything needs to be covered in liquid so add water if needed. Bring to a boil and then reduce and let simmer for several hours. I like to transfer it all to a crockpot and cook all day on low. You want the meat to fall apart. Serve with crusty bread and enjoy!

Taco Ranch Soup

1 pound ground beef

1 onion chopped

1 can pinto beans

1 can black beans

1 can diced tomatoes

1 can green chilies

(Can use 1 can rotel instead of 

tomatos and green chilies)

1 can corn with juice

1 pkg spicy ranch dressing mix

(or regular)

1 pkg taco seasoning

*I usually add some water to consistency we like.  But should be a little thick.

Brown meat and onion. Add all the cans and seasonings. Simmer until ready to serve.

Top with cheese and sour cream.