Taco Salad

This is a quick and easy dinner that my husband loves. It usually makes enough to have again the next night!

Taco Salad

Shredded lettuce

Taco meat (1 lb. ground turkey cooked and seasoned with taco seasoning)

1 c. shredded cheddar cheese

sour cream

salsa

1 recipe guacamole (see below)

flour tortillas, soft taco size

cooking spray

aluminum foil

Preheat oven to 350.
Make four aluminum foil balls, about 2 or 3 inches wide. Place on baking sheet. Place 4 tortillas in microwave for about 30 seconds to soften. Remove and spray on both sides with cooking spray. Drape tortillas over foil balls, push down on sides to form an upside down bowl. Bake for 9-11 minutes or until light brown and crisp all of the way through. Let cool. Repeat if desired, recipe will make about 8 individual salads (plus enough leftover meat to make the kids tacos if they don't want the salad! :)

Layer lettuce, meat, cheese, sour cream, salsa, and guacamole. It's easiest to place in a bowl and then crunch everything together to eat. It would also be delicious to add olives, fresh tomatoes, and green onions!

Guacamole!

One of my all time favorite things to eat is guacamole and chips! I usually don't follow a recipe, so these measurements are approximate. You may have to add a little more of some of the ingredients to make it to your taste. It's important that you let it sit in the refrigerator for at least a couple of hours so that the flavors all blend together. I have found that leaving in one or two avacado seeds and pressing plastic wrap down so that it's touching the top of the guacamole and it's not exposed to any air, helps keep it greener longer. You can definitely leave the cilantro out if you don't like it.

4 ripe Haas avacadoes

1/4 c. chopped tomato

2 cloves garlic, minced

2 Tbs. finely chopped onion

1 Tbs. cilantro, chopped

lime juice

salt to taste

Place the tomatoes, garlic, onion, and cilantro into a medium bowl. Cut the avacadoes in half, cutting around the seed. Twist to open. Hit knife against the seed and twist and pull to remove. Make slices in the avacado flesh with a knife and scoop out with a spoon. Repeat with remaining avacadoes. Add avacadoes to bowl and mash and stir in with the rest of the ingredients. Add lime juice and salt to taste. Place one or two seeds in the bowl and cover with guacamole. Cover with plastic wrap and let sit in the refrigerator for at least 2 hours. Enjoy!

French Toast

I've been making this recipe for years now, I think I got it from my sister-in-law Emma. It's a twist on plain french toast that I know you'll love!

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French Toast

4 eggs

1/2 c. heavy whipping cream

1 tsp cinnamon

1 tsp. vanilla

Orange juice (I use about 1/2 an orange, just squeeze the juice into the eggs, or you can use 1 Tbs. orange juice concentrate)

About 12 slices bread (In the pic above I've used sourdough bread from Costco, it was really good, the texas toast thick-cut bread is great too)

Whisk together the eggs, cream, cinnamon, vanilla, and orange juice. Preheat a large frying pan. Coat pan with thin layer of butter. Working with about 2-3 slices of bread at a time, dip each side of the bread into the egg mixture and place in hot pan. Cook each side until done, about 2 minutes each side. Repeat with remaining bread slices.

I love to top it off with strawberries and cream!

Basic White Sandwich Bread

Hey everyone! Sorry it has been so long since I've posted anything. This is my favorite white bread recipe. I think the best tip I could give you is to make sure the temperature of the water that you add to the yeast is about 105 degrees (warm, but not hot). After the water, yeast, and sugar have been combined and have sat for about five minutes, the yeast should have about tripled in size and should be very bubbly. If it is not, DO NOT add it to the dough. If the yeast didn't grow then, it won't grow in the bread and you'll have a flat, dense loaf. Just start over with the water, yeast, and sugar, the water probably wasn't warm enough, or it was too hot. And yes, you do need to let the dough rise twice!

White Bread

2 1/2 c. warm water (105-110 degrees)

1 Tbs. active dry yeast

1 tsp. sugar

1 c. powdered milk

3 Tbs. shortening, cubed (not butter flavored)

2 tsp. salt

1 Tbs. plus 2 tsp sugar

2 1/2 c. bread flour

2 1/2 c. all purpose flour

In large mixing bowl (or KitchenAid mixer bowl) add the yeast and sugar. Pour warm water over yeast and let sit for 5 minutes. Add milk and whisk just a little until there are no clumps. Add shortening, salt, and sugar. Gradually add flour until a nice soft dough forms. The dough should not be hard, or too sticky. If you're not using a KitchenAid dough hook, you may need to add the last bit of flour while you are kneading. Knead for 6-8 minutes. Place in an oiled bowl, turn dough ball to coat top and cover. Let rise for 1 hour.

Punch down dough, place on floured surface. Fold in sides and press down as if you're folding an envelope. Divide dough in half. Spray two loaf pans and set aside.

Working with one dough at a time, push out the dough to form a rectangle (about 9X12). Starting at one end roll up tightly and press edges to seal, place sealed side down in loaf pan. Repeat with remaining dough. Cover and let rise 1 hour.

Preheat oven to 350. When dough has risen, bake for approximately 25-28 minutes.

Remove dough from pans and let cool on a wire rack.

Enjoy! Fresh homemade bread is the best!

Chocolate Eclair Icebox Dessert

This dessert is so good! Perfect for serving in the summer because it is nice and cool.


Chocolate Eclair Icebox Dessert

1 box graham crackers
3 c. milk
2 3.4oz pkg vanilla instant pudding
1 8 oz. block cream cheese, softened
1 8 oz. container Cool Whip
1/4 c. milk
2 Tbs. butter, softened
2 Tbs. honey
2 oz. unsweetened chocolate, melted
1 1/2 c. powdered sugar

Beat cream cheese until smooth, add milk and vanilla pudding, beat until thick. Fold in Cool Whip. In separate bowl beat 1/4 c. milk, butter, honey, and chocolate together, gradually add add the powdered sugar, beat until smooth.
Arrange one layer of graham crackers onto bottom of a 13X9 pan. Pour half of pudding mixture over top of grahams and smooth out with a spatula. Top with another layer of graham crackers and pudding and top off with another layer of graham crackers. Pour chocolate mixture over top and spread to edges of the pan. Refrigerate at least 4 hours.

Homemade Spaghetti Sauce

Thanks Elly (my mother-in-law) for this recipe! I made it in the slow cooker this morning so it cooked while we were at church and when we came home, as soon as walked in the door, there was this delicious aroma. It was great, I got rave reviews from our dinner guests!

Spaghetti Sauce

1 c. finely chopped onion
4 cloves garlic, minced
1 Tbs. balsamic vinegar
1 Tbs. sugar
1 small can tomato paste
1/4. tsp salt
1/2 tsp. Italian seasoning
1/4 tsp ground black pepper
3 Tbs. chopped fresh basil or 1 tsp dried
28 oz. (2 cans) diced tomatoes, plain or Italian style, undrained
2 Tbs. chopped fresh Italian flat leaf parsley, or 1/2 tsp dried
1 pkg. (tube) of Jimmy Dean regular sausage (optional, you could also use ground beef or ground turkey)

Brown sausage and drain fat.
Turn on slow cooker to low heat. Add sausage and remaining ingredients, stir well. Let cook on low 4-6 hours. Right before serving, check consistency. You may want to add a little water if it is too thick. This made enough to cover 1 whole pkg. of spaghetti noodles.

It's great served with my garlic breadstick recipe that I posted in May.

Strawberry Shortcake & Buttermilk Biscuits

For dessert tonight I wanted to make strawberry shortcake, so I took my regular buttermilk biscuit recipe (which is killer by the way) and added a little more sugar. I'm going to give both the regular buttermilk biscuit recipe and the modified shortcake recipe. I found this recipe a few months ago on the Food Network website, and I will never go back to rolled and cut out biscuits again! These are so moist and yummy. I love finding and trying new recipes that are so good, you know you'll be making them the rest of your life! It's like finding a treasure! :) Between my pancake recipe and this biscuit recipe, buttermilk has become my new best friend! (I know I'm a freak)


Killer Buttermilk Biscuits

2 c. cake flour, or all purpose flour
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
2 Tbs. sugar
1/4 c. shortening (not butter flavored)
2/3 c. half and half, or 1/3 c. milk and 1/3 c. heavy whipping cream
1 c. buttermilk
1 c. or more of flour for rolling
2 Tbs. melted butter

Preheat oven to 425. Butter an 8 inch square or round cake pan.

Place the dry ingredients in a mixing bowl and add shortening, mix until pea sized pieces remain. With a wooden spoon stir in the half and half (or cream and milk), and the buttermilk.
Let sit for 2 minutes. The dough should be very wet and look like cottage cheese.

Place the 1 c. or flour in a 13X9 baking dish. Working with an ice cream scoop or large cookie scoop, scoop out about 6 mounds of dough at a time into the flour. Carefully toss the scoops of batter into the flour so they are completely covered. With a spatula carefully lift the coated pieces of batter and place them along the edge of the cake pan, packing them tightly, then place some in the center of the pan.

Bake in the center of the oven for 15-20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam.

"Shortcake" Variation
Instead of 2 Tbs. of sugar, add 1/2 cup of sugar. After letting the batter rest for 2 minutes, pour all of the batter into the buttered 8X8 cake pan and sprinkle with sugar. Bake for 20-25 minutes at 425. Remove from oven and let cool. Cut into squares, and then half each square to serve individual strawberry shortcakes. Makes 9.

Cinnamon Apple Pancakes, Buttermilk Pancake Recipe

This has got to be the best pancake recipe I've ever tried. It is from my Cooking Light Complete Cookbook. It's awesome, the pancakes turn out light and fluffy and they melt in your mouth. I was going to make them this morning with just cinnamon chips in them, but my husband suggested apples too (Yay Ben!). This combination is to die for!


Buttermilk Pancakes

1 c. all purpose flour
2 Tbs. sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c. buttermilk
1 Tbs. canola oil (or vegetable oil)
1 large egg, lightly beaten
stick of cold butter

Lightly spoon flour into dry measuring cup, level with knife, add to large bowl. Add sugar, baking powder, baking soda, and salt, whisk to combine. Make a well in the center of mixture, set aside.
In separate bowl, combine buttermilk, oil, and egg. Stir to combine. Add to dry ingredients and stir until smooth.
Heat skillet to medium low heat. With cold stick of butter, unpeel end and rub a thin layer of butter over pan. Drop about a 1/4 c. batter onto skillet. Flip pancakes when tops are covered with bubbles and edges look cooked. Remove from pan, and re-butter, then add more batter, continue this way with the rest of the batter.
Yields 9 4 inch pancakes.

Apple Cinnamon Version:
After stirring the dry ingredients and the wet ingredients together a couple of times, add 1 whole apple, peeled and grated, to batter (I used Fuji). Add 1/3 c. cinnamon chips, or 1/2 tsp cinnamon.
I added a little cinnamon to Cool Whip to serve on top of pancakes, it would also be yummy to use real whipping cream, whipped up with some cinnamon.

Blueberry Version:
Soak 1 c. dried blueberries in hot water for 5 minutes. Add to batter. I tried using fresh blueberries once, and it was too bitter for my taste.

Cinnamon Banana Version:
Thickly slice two bananas, cut slices in half. Add cut bananas and 1/2 tsp cinnamon to batter. These are delicious! I learned this combo from my sister-in-law Emma!

Garlic or Cinnamon Breadsticks

These breadsticks are super soft and chewy. I like to make half of the recipe into garlic breadsticks, and the other half into cinnamon and sugar breadsticks for dessert (the taste is similar to Indian Fry Bread!)

Breadsticks

2 pkgs. (or 4 1/2 tsp) active dry yeast
1/2 c. sugar, divided
2 c. warm water (between 105 and 110 degrees, or lukewarm)
3 Tbs. vegetable oil
1 egg, lightly beaten
1 tsp salt
4 1/2 -6 c. flour ( you will have to add more flour if you live in high elevation, or have more humidity in your air than Phoenix AZ! Just keep adding flour until a soft dough forms, until it is no longer sticky when you touch it)
1/2 c. butter
garlic powder
garlic salt
cinnamon and sugar

In large mixing bowl, or KitchenAid, dissolve yeast and 1 Tbs. of sugar in 1 c. of the warm water. Let sit for 5 minutes.
Add the remaining 1 c. water, oil, egg, remaining sugar, 2 c. of flour, and salt, beat until smooth. Slowly add the remaining flour until a soft dough forms, knead for 6 minutes.
Place in greased bowl, turning once to coat. Cover and let rise 45 minutes.
Preheat oven to 400.
Punch down dough, working with one half at a time, lay out on floured surface. Roll out to a rectangle, dough should be about 1/2 inch thick.
I use a pizza cutter to cut the dough rectangle into strips. Twist and place on baking sheet. Repeat with remaining dough.
Cover and let rise 20 minutes.
Bake at 400 for 12-15 minutes, until a light golden brown.
Remove from oven.
Melt 1/2 c. butter in microwave. Brush over the breadsticks you want to make into Cinnamon and sugar breadsticks. Sprinkle liberally with cinnamon and sugar, set aside.
Add garlic powder and a little garlic salt to remaining melted butter. Brush over remaining breadsticks. Best when served warm!

*Remember to always keep the cinnamon and sugar and the garlic breadsticks separate, when you're making them, when you're serving them, when you're storing leftovers! :)

This recipe makes about 18 large breadsticks, in the picture above they are cut in half.

Brownie Fudge Cookies

I haven't made these yet, but they look SOOOO good! This recipe is from the King Arthur Flour Company website, the link for it is under "My Favorite Cooking Websites" to the right. If you love to bake, you should check it out. They have every different kind of flour you can imagine, and lots of cool baking supplies. I can't wait to try out this recipe.

Fudge Drops

8 oz. semi sweet chocolate

3 Tbs. butter

1 c. sugar

3 large eggs

1 tsp vanilla

1 c. all purpose flour

1/4 tsp baking powder

1/4 tsp salt

1 c. chocolate chips, optional

In a double broiler, or microwave, melt the butter and the semi sweet chocolate together. If using the microwave, to avoid over cooking the chocolate and ruining it, cook just until butter is melted, remove from microwave, and stir until chocolate is smooth. (I can't tell you how many times I have overcooked chocolate in the microwave!)

In seperate bowl, beat eggs and sugar until thoroughly combined, about 2 minutes. Add the melted chocolate and stir in the remaining ingredients. Refrigerate the batter type dough for one hour to make it easier to handle.

Preheat oven to 325. Lightly grease or line with parchment your baking sheet. Using a tablespoon size scoop, scoop dough onto cookie sheets about 2 inches apart.

Bake for 11-12 minutes, you want the tops to be shiny and cracked. They won't crack until they are done. If they are crispy rather than chewy, you've baked them too long. Remove from oven and place a Hershey's kiss on top if desired. Let cool on pan for 5 minutes and remove to rack.

Makes 2 dozen