Myrna Dutson made these yummy pinwheel sandwiches. She said she doesn't have a recipe but this is what she put in them.
Cream Cheese
chilies
taco seasoning
red pepper
green onions
Mix together; spread on a tortilla, roll it up and slice it.
Tuesday, April 30, 2013
Sue's Best Sweet Dry Rub
Last week we spent the week Sturgeon Fishing with our friends, Mike & Sue Gruning and Terry & Ellen Johnson from Utah. Mike & Sue grilled some pork chops with a great rub. They were yummy!! Sue sent me her recipe.....
Best Sweet Dry Rub
1/2 c. white sugar
1/2 c. brown sugar
1/4 c. kosher salt
2 T. freshly ground black pepper ( I do not use this much, I just grind some in until I think it looks right. I don't care for a real strong pepper taste)
2 T. dried minced onion
1 T. paprika
1 T. garlic salt
Combine all ingredients. Use desired amount on meat about 60 minutes prior to grilling. Store extra rub in an airtight container. Makes 1 1/2 cups
Enjoy!
Best Sweet Dry Rub
1/2 c. white sugar
1/2 c. brown sugar
1/4 c. kosher salt
2 T. freshly ground black pepper ( I do not use this much, I just grind some in until I think it looks right. I don't care for a real strong pepper taste)
2 T. dried minced onion
1 T. paprika
1 T. garlic salt
Combine all ingredients. Use desired amount on meat about 60 minutes prior to grilling. Store extra rub in an airtight container. Makes 1 1/2 cups
Enjoy!
Sunday, April 28, 2013
Goey Chocolate Skillet Cake / Ice Cream Sundae
Gooey Chocolate Skillet Cake Ice Cream Sundae
Cake:
1 c. flour
1/2 t. baking soda
1 c. sugar
dash salt
1/4 c. (1/2 stick) butter
1/4 c. vegetable oil
2 T. cocoa powder
1/2 c. water
1/4 c. buttermilk
1 egg
1/2 t. vanilla
Frosting:
1/4 c. (1/2 stick) butter
2 T. cocoa
3-4 T. milk (as needed for consistency)
1/2 c. pecans, chopped
2 c. powdered sugar
1/2 t. vanilla
Serve with: ice cream, caramel sauce & whipped cream
Preheat the oven to 350. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.
In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.
While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla ice cream, caramel sauce, and whipped cream.
Recipe by: Willow Bird Baking, based on the ubiquitous and absolutely delicious Chocolate Sheet Cake
Yield: 4-6 servings
Cake:
1 c. flour
1/2 t. baking soda
1 c. sugar
dash salt
1/4 c. (1/2 stick) butter
1/4 c. vegetable oil
2 T. cocoa powder
1/2 c. water
1/4 c. buttermilk
1 egg
1/2 t. vanilla
Frosting:
1/4 c. (1/2 stick) butter
2 T. cocoa
3-4 T. milk (as needed for consistency)
1/2 c. pecans, chopped
2 c. powdered sugar
1/2 t. vanilla
Serve with: ice cream, caramel sauce & whipped cream
Preheat the oven to 350. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.
In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.
While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla ice cream, caramel sauce, and whipped cream.
Recipe by: Willow Bird Baking, based on the ubiquitous and absolutely delicious Chocolate Sheet Cake
Yield: 4-6 servings
Crock Pot Apple Cobbler
From an old family cookbook....... easy and delicious!
☆.•♥•Crock Pot Apple Cobbler •♥•☆
1 Yellow Cake Mix- dry
20 oz. f Apple Pie Filling
6 T. butter, melted
Dump Apple Pie Filling into the bottom of your slow cooker.
Spread DRY yellow cake mix over the apple pie filling.
Drizzle butter over the cake mix - DO NOT mix the cake mix and butter around. Cook on High for 4 hours in your slow cooker.
Top with ice cream & serve!! ... SO good!!!
☆.•♥•Crock Pot Apple Cobbler •♥•☆
1 Yellow Cake Mix- dry
20 oz. f Apple Pie Filling
6 T. butter, melted
Dump Apple Pie Filling into the bottom of your slow cooker.
Spread DRY yellow cake mix over the apple pie filling.
Drizzle butter over the cake mix - DO NOT mix the cake mix and butter around. Cook on High for 4 hours in your slow cooker.
Top with ice cream & serve!! ... SO good!!!
Olive Garden Alfredo Sauce
Olive Garden {copy cat} recipe found at Budget Savvy Diva.
For a main dish I stir in bite sized cooked/roasted chicken pieces.
Olive Garden Alfredo Sauce
1 pkg Pasta (penne or fettuccine)
1 stick of butter
1 clove minced garlic
1 pint heavy cream
1 c. fresh Parmesan cheese
2 T. cream cheese
1/4 t. salt
1/2 t. white pepper
Make Pasta to your liking.
In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil.
Add in Parmesan Cheese and mix until the cheese melts.
Sprinkle in salt and pepper to taste.
Mix the hot sauce into the noodles and serve.
For a main dish I stir in bite sized cooked/roasted chicken pieces.
Olive Garden Alfredo Sauce
1 pkg Pasta (penne or fettuccine)
1 stick of butter
1 clove minced garlic
1 pint heavy cream
1 c. fresh Parmesan cheese
2 T. cream cheese
1/4 t. salt
1/2 t. white pepper
Make Pasta to your liking.
In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil.
Add in Parmesan Cheese and mix until the cheese melts.
Sprinkle in salt and pepper to taste.
Mix the hot sauce into the noodles and serve.
Sugar Free Cookies
When you have a sweet tooth and want to stay on track, here's a nice treat. Sugar is NOT an added ingredient. They didn't have a name.....so I guess I will name them.
Sugar Free Cookies
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon
Drop by spoonsful onto sprayed cookie sheet. Bake at 350 for 15-20 minutes
For more healthy recipes, tips, motivation and fun, join us herehttp://www.facebook.com/groups/skinnynow/
Sugar Free Cookies
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon
Drop by spoonsful onto sprayed cookie sheet. Bake at 350 for 15-20 minutes
For more healthy recipes, tips, motivation and fun, join us herehttp://www.facebook.com/groups/skinnynow/
Orange Chicken
Crock Pot Orange Chicken
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch pieces
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 t. ground ginger
1 t. salt
1/2 t. pepper
8 oz. orange juice concentrate
2 c. Mandarin orange segments or fresh orange segments
2 Green onions, chopped
(If you want it on rice, prepare according to their instructions)
Put in Crock pot: carrots, peppers, garlic, chicken, ginger, salt, pepper & frozen orange juice. Cover and cook on LOW 4 to 6 hours. Serve chicken over hot cooked rice on a platter. Top with orange segments and green onions. Serve the chicken liquid in gravy boat, if desired.
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch pieces
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 t. ground ginger
1 t. salt
1/2 t. pepper
8 oz. orange juice concentrate
2 c. Mandarin orange segments or fresh orange segments
2 Green onions, chopped
(If you want it on rice, prepare according to their instructions)
Put in Crock pot: carrots, peppers, garlic, chicken, ginger, salt, pepper & frozen orange juice. Cover and cook on LOW 4 to 6 hours. Serve chicken over hot cooked rice on a platter. Top with orange segments and green onions. Serve the chicken liquid in gravy boat, if desired.
Crock Pot Pork Chops
These pork chops are very tender and yummy! It makes a good gravy for mashed potatoes.
Crock Pot Pork Chops
package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix
In crockpot layer porkchops, cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.
Crock Pot Pork Chops
package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix
In crockpot layer porkchops, cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.
Creamsicle Cake
CREAMSICLE CAKE
1 Yellow Cake Mix
2 small pkgs. Orange Gelatin
1 small pkg. Vanilla Instant Pudding
1 C. Milk
2 Eggs
2 t. Imitation Vanilla
1 Tub Whipped Topping
Bake the cake as directed in a 9 x 13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.
***
For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool. Then, make the orange gelatin as directed on the package — but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13 x 17" jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake. —
1 Yellow Cake Mix
2 small pkgs. Orange Gelatin
1 small pkg. Vanilla Instant Pudding
1 C. Milk
2 Eggs
2 t. Imitation Vanilla
1 Tub Whipped Topping
Bake the cake as directed in a 9 x 13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.
***
For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool. Then, make the orange gelatin as directed on the package — but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13 x 17" jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake. —
Fudge Brownie Pie
This recipe was voted the best Blogger recipe in 2012....shared by Marie from the English Kitchen.
Fudge Brownie Pie
3/4 c. flour
1 c. sugar
1/4 c. unsweetened cocoa powder, sifted
1 t. baking powder
1/4 t. salt
4 oz. butter, melted
2 eggs, beaten
2 t. vanilla
1/2 c. chopped toasted pecans
2 handfuls of mini marshmallows
Frosting:
1/4 c. butter, melted
1/4 c. cocoa powder, sifted
1/4 c. evaporated milk
1 c. powdered sugar, sifted
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 beat all ingredients together until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.
Fudge Brownie Pie
3/4 c. flour
1 c. sugar
1/4 c. unsweetened cocoa powder, sifted
1 t. baking powder
1/4 t. salt
4 oz. butter, melted
2 eggs, beaten
2 t. vanilla
1/2 c. chopped toasted pecans
2 handfuls of mini marshmallows
Frosting:
1/4 c. butter, melted
1/4 c. cocoa powder, sifted
1/4 c. evaporated milk
1 c. powdered sugar, sifted
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 beat all ingredients together until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.
Corndogs
Corndogs
1/2 c. Corn Meal
1 1/2 c. Flour
3 T. Sugar
1 T. Baking Powder
1 t. Salt
Milk
Hot Dogs
Mix all the Ingredients together
Add enough Milk to Make Batter Thick
Dip Hot Dogs in Batter
Deep Fry until Golden Brown
tip: Microwave Hot Dogs for a minute because the Corndogs will brown quickly and the center may still be cold.
A Great Tasting Corndog has a lot to Do with the Brand of Hot Dog you use.
1/2 c. Corn Meal
1 1/2 c. Flour
3 T. Sugar
1 T. Baking Powder
1 t. Salt
Milk
Hot Dogs
Mix all the Ingredients together
Add enough Milk to Make Batter Thick
Dip Hot Dogs in Batter
Deep Fry until Golden Brown
tip: Microwave Hot Dogs for a minute because the Corndogs will brown quickly and the center may still be cold.
A Great Tasting Corndog has a lot to Do with the Brand of Hot Dog you use.
Orange Cream Freezer Dessert
Orange Cream Freezer Dessert
4 c. graham cracker crumbs
3/4 c. sugar
1 c. butter, melted
3-1/2 qts. vanilla ice cream, softened
2 cans (12 ounces each) frozen orange juice concentrate, thawed
In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes.
In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm.
Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 hours. Remove from the freezer 15 minutes before serving. Serves: 2 desserts...24 servings each.
4 c. graham cracker crumbs
3/4 c. sugar
1 c. butter, melted
3-1/2 qts. vanilla ice cream, softened
2 cans (12 ounces each) frozen orange juice concentrate, thawed
In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes.
In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm.
Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 hours. Remove from the freezer 15 minutes before serving. Serves: 2 desserts...24 servings each.
Ketchup
Homemade KETCHUP............... with NO high frutose corn syrup.
6 oz can tomato paste
1/4 cup honey (or agave)
1/2 cup white vinegar
1/4 cup water
1 tsp sugar
3/4 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder.
6 oz can tomato paste
1/4 cup honey (or agave)
1/2 cup white vinegar
1/4 cup water
1 tsp sugar
3/4 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder.
Monday, April 22, 2013
Kreamy Kool-Aid Pie
Kreamy Kool -Aid Pie
8 ounce Cool Whip Whipped Topping
1 packet kool-aid
14 ounce Sweetened Condensed Milk
1 graham cracker crust (or a baked shell - I make these now that I know how)
Combine cool whip and condensed milk and mix together with a wire whisk. Add the kool-aid and mix well. Add the filling to the graham cracker crust. Add some fresh fruit to the top if you like. Refrigerate until serving time.
8 ounce Cool Whip Whipped Topping
1 packet kool-aid
14 ounce Sweetened Condensed Milk
1 graham cracker crust (or a baked shell - I make these now that I know how)
Combine cool whip and condensed milk and mix together with a wire whisk. Add the kool-aid and mix well. Add the filling to the graham cracker crust. Add some fresh fruit to the top if you like. Refrigerate until serving time.
Mini Pizzas
Found this on facebook......there was no link to where it came from. But it does look like an easy & fun way to make individual pizzas.
Holy Cow Cake
Holy Cow Cake
Chocolate Cake Mix (your preference), baked as directed
1-14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping (I will use my homemade caramel sauce)
4-5 Butterfingers candy bars, crushed
8 oz. cream cheese, softened
12 oz. Cool Whip
Prepare and bake cake as directed on package.
Meanwhile, blend caramel and sweetened condensed milk.
After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.
Pour caramel mixture over cake.
Crush candy bars and sprinkle half of them over the warm cake. Chill.
Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
Sprinkle with remaining candy.
source: http://www.jaseyscrazydaisy.com/2010/07/holy-cow-cake.html
Chocolate Cake Mix (your preference), baked as directed
1-14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping (I will use my homemade caramel sauce)
4-5 Butterfingers candy bars, crushed
8 oz. cream cheese, softened
12 oz. Cool Whip
Prepare and bake cake as directed on package.
Meanwhile, blend caramel and sweetened condensed milk.
After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.
Pour caramel mixture over cake.
Crush candy bars and sprinkle half of them over the warm cake. Chill.
Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
Sprinkle with remaining candy.
source: http://www.jaseyscrazydaisy.com/2010/07/holy-cow-cake.html
Brookies.......2 varieties
A couple of fun ways to change up Brownies and Cookies into one delicious Brookie!!
1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan = brookies!
Peanut Butter Cup Brookies…
Bring to boil:
1 cup butter
1 cup water
2 Tbsp cocoa
Remove from heat; let cool.
Mix in:
2 cups sugar
1 tsp soda
2 cups flour
½ cup buttermilk
½ tsp salt
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.
Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist.
After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.
3/4 cup creamy peanut butter
1/2 cup mini peanut butter chips
1/2 cup mini semi-sweet chocolate chips
Over low heat, warm creamy peanut butter. While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie; top with mini chocolate chips and mini peanut butter chips. Cool completely in pan. Remove from pan and serve.
the next variety.....
Brookies fills 24 regular sized muffin tins
Make brownie mix according to box directions. Using medium cookie scoop place batter in sprayed muffin tins. Then I made 1/2 batch of my Pan Cookie recipe and dropped it on top of the brownie batter. Bake at 350 for 20 to 22 minutes. Allow to cool in pans for 10 to 15 minutes and then remove from pan.
recipe for 1/2 batch of Karla's Pan Cookies
1/2 c. butter or margarine, softened
3/8 c. sugar
3/8 c. brown sugar
1/2 t. vanilla
1 egg
1 1/4 c. flour
1/2 t. salt
1/2 t. baking soda
1/2 c. each of MINI peanut butter & semi-sweet chocolate chips
Cream together: butter, sugars and vanilla.
Add egg and beat well. Stir in dry ingredients. Stir in chips. Spray your pans & Bake at 350. For Brookies bake for 20 minutes. For pan cookies bake for 15 minutes.
1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan = brookies!
Peanut Butter Cup Brookies…
Bring to boil:
1 cup butter
1 cup water
2 Tbsp cocoa
Remove from heat; let cool.
Mix in:
2 cups sugar
1 tsp soda
2 cups flour
½ cup buttermilk
½ tsp salt
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.
Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist.
After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.
3/4 cup creamy peanut butter
1/2 cup mini peanut butter chips
1/2 cup mini semi-sweet chocolate chips
Over low heat, warm creamy peanut butter. While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie; top with mini chocolate chips and mini peanut butter chips. Cool completely in pan. Remove from pan and serve.
the next variety.....
Brookies fills 24 regular sized muffin tins
Make brownie mix according to box directions. Using medium cookie scoop place batter in sprayed muffin tins. Then I made 1/2 batch of my Pan Cookie recipe and dropped it on top of the brownie batter. Bake at 350 for 20 to 22 minutes. Allow to cool in pans for 10 to 15 minutes and then remove from pan.
recipe for 1/2 batch of Karla's Pan Cookies
1/2 c. butter or margarine, softened
3/8 c. sugar
3/8 c. brown sugar
1/2 t. vanilla
1 egg
1 1/4 c. flour
1/2 t. salt
1/2 t. baking soda
1/2 c. each of MINI peanut butter & semi-sweet chocolate chips
Cream together: butter, sugars and vanilla.
Add egg and beat well. Stir in dry ingredients. Stir in chips. Spray your pans & Bake at 350. For Brookies bake for 20 minutes. For pan cookies bake for 15 minutes.
Sunday, April 14, 2013
Impressive cake.....with cake balls
Steve got me these cake ball pans for Christmas....I will need to try this!!!
Cheese Sticks
Cheese Sticks
12 sticks of string cheese in your choice of cheese
12 sticks of string cheese in your choice of cheese
1 egg
2 T. flour
5 T. bread crumbs
2 T. parmesan cheese
olive oil, or cooking spray
Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen
Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese
To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture
Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)
Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely! Serve with marinara sauce.
2 T. flour
5 T. bread crumbs
2 T. parmesan cheese
olive oil, or cooking spray
Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen
Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese
To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture
Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)
Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely! Serve with marinara sauce.
Chocolate Eclair Cake
This one sounds delicious.....
Chocolate Eclair Cake
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
Chocolate Eclair Cake
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
Texas Roadhouse Cinnamon Butter
.....one of our reasons for going to Texas Roadhouse to eat!!!
Texas Roadhouse Cinnamon Butter
1 cube of butter, softened
1/4 c. powdered sugar
1/4 c. honey
1 T. cinnamon
Stir well. Enjoy on bread, toast, crackers or whatever!!
Texas Roadhouse Cinnamon Butter
1 cube of butter, softened
1/4 c. powdered sugar
1/4 c. honey
1 T. cinnamon
Stir well. Enjoy on bread, toast, crackers or whatever!!
Ranchero Enchilada Casserole
From the Campbell's Kitchen.....
http://www.campbellskitchen.com/recipes/recipedetails?recipeid=50099&sf11070486=1
Ranchero Enchilada Casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (about 4 ounces) chopped green chiles
1/4 cup rinsed, drained canned black beans (I use the whole can)
3 tablespoons tomato paste
2 tablespoons chopped red peppers (I use 1 pepper)
2 cups cubed cooked chicken
4 flour tortillas (8-inch) or 6 corn tortillas (6-inch), cut into strips
1/2 cup shredded Cheddar cheese (I use 1 cup or more)
Stir the soup, water, chili powder, garlic powder, chiles, beans, tomato paste, red pepper, chicken and tortillas in a large bowl.
http://www.campbellskitchen.com/recipes/recipedetails?recipeid=50099&sf11070486=1
Ranchero Enchilada Casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (about 4 ounces) chopped green chiles
1/4 cup rinsed, drained canned black beans (I use the whole can)
3 tablespoons tomato paste
2 tablespoons chopped red peppers (I use 1 pepper)
2 cups cubed cooked chicken
4 flour tortillas (8-inch) or 6 corn tortillas (6-inch), cut into strips
1/2 cup shredded Cheddar cheese (I use 1 cup or more)
Stir the soup, water, chili powder, garlic powder, chiles, beans, tomato paste, red pepper, chicken and tortillas in a large bowl.
Lemon Loaf
Have you noticed that cake mixes are getting smaller?? I have a Lemon Pound Cake recipe that I have made since I was a little girl. But now that cake mixes are only 15 or 16 ounces instead of 18 ounces it just isn't quite the same. I think this recipe just might be the answer to that problem???
Lemon Loaf
1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
⅓ cup lemon juice
½ cup oil
zest of one lemon
Glaze:
1 cup powdered sugar
2 tablespoons whole milk
½ teaspoon lemon extract
Glaze – whisk all ingredients to combine.
Preheat oven to 350. Grease and flour a 9 × 5 loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.
Complements: http://www.keyingredient.com/
Lemon Loaf
1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
⅓ cup lemon juice
½ cup oil
zest of one lemon
Glaze:
1 cup powdered sugar
2 tablespoons whole milk
½ teaspoon lemon extract
Glaze – whisk all ingredients to combine.
Preheat oven to 350. Grease and flour a 9 × 5 loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.
Complements: http://www.keyingredient.com/
French Toast Bake
a great Pampered Chef recipe.....
French Toast Bake
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup
French Toast Bake
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup
Friday, April 12, 2013
Bubbles......
The twins got bubbles for Easter...they were soon spilled....and needing a refill.
Bubbles....industrial strength and; unpoppable
6 c. water
1 c. corn syrup
2 c. regular JOY dish soap
or try this recipe.....
Overnight Oatmeal
Want breakfast to be ready when you wake up? ♥ ~here's how to make that happen~ ♥
Place in the bottom of your crock pot: 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, and a pinch salt.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.
Place in the bottom of your crock pot: 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, and a pinch salt.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.
Make you own Mixes.....
A Pinterest find......
Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars.
Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.
Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.
Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.
Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars.
Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.
Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.
Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.
White Chocolate Lemon Truffles
White Chocolate Lemon Truffles
1 cup white chocolate (chips or solid)
5 tablespoons unsalted butter
3 tablespoons heavy cream
pinch salt
1 teaspoon lemon extract
Powdered sugar, for dusting
Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat. Store covered in the fridge for up to one week. Freeze for longer storage.
http://thesugar-coated.blogspot.com/2012/05/white-chocolate-lemon-truffles.html
1 cup white chocolate (chips or solid)
5 tablespoons unsalted butter
3 tablespoons heavy cream
pinch salt
1 teaspoon lemon extract
Powdered sugar, for dusting
Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat. Store covered in the fridge for up to one week. Freeze for longer storage.
http://thesugar-coated.blogspot.com/2012/05/white-chocolate-lemon-truffles.html
Tuesday, April 9, 2013
Kneaders Sugar Cookies
I found this recipe online....supposedly this is the recipes used by Kneaders....the new bakery deli that recently opened in Meridian???? The neat thing about this recipe is that the dough does not have to be chilled.
Kneaders Sugar Cookies
2 cups butter
2 ¼ cups sugar
4 large eggs
1 cup milk
7 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp lemon flavor ( I used 1/4 tsp lemon extract)
½ tsp salt
¼ tsp nutmeg
1 Tbsp honey
1. Cream together butter and sugar until fluffy.
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well floured pastry cloth or workspace.
5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
6. Gently roll out to 3/8 inch thick.
7. Cut into desired shapes and place on baking sheet lined with parchment.
8. Bake at 325 for 10-12 minutes (12 minutes was perfect for me) or until just the edges barely start to change colors. Makes approx. 4 dozen.
Icing
4 ½ cups powdered sugar
4 Tbsp corn syrup
3 Tbsp milk
¼ tsp lemon flavor
1. Mix together all ingredients until smooth.
Dip cookie in icing and smooth with side of palm of hand. Let set. Decorate with icing, chocolate chips, candy, coconut etc. Or use your own favorite frosting.....
Kneaders Sugar Cookies
2 cups butter
2 ¼ cups sugar
4 large eggs
1 cup milk
7 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp lemon flavor ( I used 1/4 tsp lemon extract)
½ tsp salt
¼ tsp nutmeg
1 Tbsp honey
1. Cream together butter and sugar until fluffy.
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well floured pastry cloth or workspace.
5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
6. Gently roll out to 3/8 inch thick.
7. Cut into desired shapes and place on baking sheet lined with parchment.
8. Bake at 325 for 10-12 minutes (12 minutes was perfect for me) or until just the edges barely start to change colors. Makes approx. 4 dozen.
Icing
4 ½ cups powdered sugar
4 Tbsp corn syrup
3 Tbsp milk
¼ tsp lemon flavor
1. Mix together all ingredients until smooth.
Dip cookie in icing and smooth with side of palm of hand. Let set. Decorate with icing, chocolate chips, candy, coconut etc. Or use your own favorite frosting.....
Wednesday, April 3, 2013
Easiest PB Fudge
Easiest PB Fudge
2 cups sugar,
1/2 cup milk (or use half and half)
1 tsp. vanilla,
3/4 cup peanut butter.
Bring sugar and milk to a boil. Boil two and a half minutes. Remove from heat and stir in PB and vanilla. That's it!!
I need to remember to share this with my neighbor, DiAnn. She loved the fudge I made at Christmas and she asked if I had a PB Fudge recipe....I told her when I found one I would let her know.
2 cups sugar,
1/2 cup milk (or use half and half)
1 tsp. vanilla,
3/4 cup peanut butter.
Bring sugar and milk to a boil. Boil two and a half minutes. Remove from heat and stir in PB and vanilla. That's it!!
I need to remember to share this with my neighbor, DiAnn. She loved the fudge I made at Christmas and she asked if I had a PB Fudge recipe....I told her when I found one I would let her know.
One Cookie!
FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE.......
ONE COOKIE!
1 T. butter melted
1 T. sugar
1 T. brown sugar
3 drops of vanilla
pinch of salt
1 egg yolk
1/4 c. flour
2 T. chocolate chips
MICROWAVE 40-60 seconds in a cup or bowl, for a single serving deep dish chocolate chip cookie!
ONE COOKIE!
1 T. butter melted
1 T. sugar
1 T. brown sugar
3 drops of vanilla
pinch of salt
1 egg yolk
1/4 c. flour
2 T. chocolate chips
MICROWAVE 40-60 seconds in a cup or bowl, for a single serving deep dish chocolate chip cookie!
a recent facebook post I liked.....and want to try??
If you like Tex-Mex these are a great change from the normal taco/burrito line up so give them a shot!
Chalupa-Tostadas
1 pound ground beef
1/4 onion, diced
2 Tablespoons olive oil
1 Tablespoon chili powder
2 Teaspoons cumin seeds (I left mine whole but you could toast them and grind them if you wanted)
1 Teaspoon hot paprika
1/2 Teaspoon cayenne
Pinch of salt
Chalupa Shells (recipe follows)
Additional Toppings:
Grated cheese
Shredded lettuce
Diced tomatoes
Sour cream
Start out by adding your oil to a large pan over medium-high heat. Once your oil is hot, add your onions and let them cook for minute or two until translucent. Then add all your spices and stir. Cooking your spices for just a minute or two before you add the beef will really release their flavor. Just be careful to make sure they don’t burn.
Then add your ground beef. Turn your heat down to medium and cook, stirring frequently, until the beef is browned.
While my beef cooked, prep other toppings.
Chalupa Shells2 1/2 Cups all-purpose flour
1 Tablespoon baking powder
1/2 Teaspoon salt
1 1/2 Tablespoons butter
1 Cup milk
Oil for frying
To make the dough, just add all your dry ingredients to a bowl and stir them up. Then cut in your butter (the original recipe used shortening). I used my fingers to evenly incorporate the butter. Then add your milk and stir it together until the dough forms a ball.
Next, lightly roll out the ball with your hands and divide it into 6 even pieces. Roll each of those into balls and you’re ready to get started frying.
TIP. For the frying part, don’t use a really deep pot or pan. A deep cast iron skillet is perfect for frying these. The reason is that you only want your oil to be about 2 inches deep at the maximum that way you can easily tong your dough and shape it.
So get out your favorite skillet or pan and add enough frying oil (I used canola) to come a few inches up the side. You want your oil to be 350 degrees. When frying, I highly recommend a deep fry thermometer. If too hot or too cold, you’re shells just won’t fry up correctly.
While your oil is heating up, lightly flour a clean surface and roll out a ball of dough to roughly a 6 inch diameter circle. Make it as round as possible.
When your oil is hot, gently slide the dough into the hot oil. It should float immediately and start to puff up!
Each shell will only take about 2 minutes to cook. You have two choices. You could just fry it for about a minute on each side, turning it with tongs a few times to make sure it cooks evenly. That’s the easy way to do it and would give you kind of a chalupa tostada base that you could pile toppings on.
If you want a real shell though, this is what you have to do:
1) Let the dough fry for about 30 seconds on one side.
2) Use tongs to flip the dough over.
3) After you flip the dough, use the tongs to gently fold the dough in half. Hold the dough in that shell shape with the tongs for about 30-45 seconds on one side.
4) Roll the shell shape over to the other side to cook it evenly.
You can keep these in a warm oven (200 degrees) while you fry off the rest of the shells and then everybody can eat at the same time.
These are larger than normal taco shells so you can really pile them high and deep with fillings!
Whether you actually make the shells or just make flat tostadas to pile stuff on, chalupas are a definite win.
Note: Makes 6 shells, I recommend doubling it.
If you like Tex-Mex these are a great change from the normal taco/burrito line up so give them a shot!
Chalupa-Tostadas
1 pound ground beef
1/4 onion, diced
2 Tablespoons olive oil
1 Tablespoon chili powder
2 Teaspoons cumin seeds (I left mine whole but you could toast them and grind them if you wanted)
1 Teaspoon hot paprika
1/2 Teaspoon cayenne
Pinch of salt
Chalupa Shells (recipe follows)
Additional Toppings:
Grated cheese
Shredded lettuce
Diced tomatoes
Sour cream
Start out by adding your oil to a large pan over medium-high heat. Once your oil is hot, add your onions and let them cook for minute or two until translucent. Then add all your spices and stir. Cooking your spices for just a minute or two before you add the beef will really release their flavor. Just be careful to make sure they don’t burn.
Then add your ground beef. Turn your heat down to medium and cook, stirring frequently, until the beef is browned.
While my beef cooked, prep other toppings.
Chalupa Shells2 1/2 Cups all-purpose flour
1 Tablespoon baking powder
1/2 Teaspoon salt
1 1/2 Tablespoons butter
1 Cup milk
Oil for frying
To make the dough, just add all your dry ingredients to a bowl and stir them up. Then cut in your butter (the original recipe used shortening). I used my fingers to evenly incorporate the butter. Then add your milk and stir it together until the dough forms a ball.
Next, lightly roll out the ball with your hands and divide it into 6 even pieces. Roll each of those into balls and you’re ready to get started frying.
TIP. For the frying part, don’t use a really deep pot or pan. A deep cast iron skillet is perfect for frying these. The reason is that you only want your oil to be about 2 inches deep at the maximum that way you can easily tong your dough and shape it.
So get out your favorite skillet or pan and add enough frying oil (I used canola) to come a few inches up the side. You want your oil to be 350 degrees. When frying, I highly recommend a deep fry thermometer. If too hot or too cold, you’re shells just won’t fry up correctly.
While your oil is heating up, lightly flour a clean surface and roll out a ball of dough to roughly a 6 inch diameter circle. Make it as round as possible.
When your oil is hot, gently slide the dough into the hot oil. It should float immediately and start to puff up!
Each shell will only take about 2 minutes to cook. You have two choices. You could just fry it for about a minute on each side, turning it with tongs a few times to make sure it cooks evenly. That’s the easy way to do it and would give you kind of a chalupa tostada base that you could pile toppings on.
If you want a real shell though, this is what you have to do:
1) Let the dough fry for about 30 seconds on one side.
2) Use tongs to flip the dough over.
3) After you flip the dough, use the tongs to gently fold the dough in half. Hold the dough in that shell shape with the tongs for about 30-45 seconds on one side.
4) Roll the shell shape over to the other side to cook it evenly.
You can keep these in a warm oven (200 degrees) while you fry off the rest of the shells and then everybody can eat at the same time.
These are larger than normal taco shells so you can really pile them high and deep with fillings!
Whether you actually make the shells or just make flat tostadas to pile stuff on, chalupas are a definite win.
Note: Makes 6 shells, I recommend doubling it.
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Lacey Making Teddy Bear Cookies
