Enchiladas

1/2 rotisserie chicken
1 can diced tomatoes with green chiles
1 can cream of chicken soup
1/2 a can condensed cheddar cheese soup
2 tablespoons 2% milk
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
4 ounces cream cheese cubed
10 flour tortillas warmed
2 cups shredded Mexican cheese blend

Shred the chicken and set it aside. In a large bowl combine tomatoes, soups, milk and seasonings. Transfer 1 3/4 cups to another bowl; add the chicken and cream cheese to the mixture you have set apart.Spread 1/4 cup of soup mixture into the bottom of a 9 x 13" greased baking dish. Put 1/3 cup chicken mixture down the center of each tortilla, and roll them up and placed them seem side down in the baking dish. Pour remaining soup mixture over the top and sprinkle with cheese. Bake at 350° for 30 to 35 minutes. Enjoy!

Creamy Frosting

(This frosting is for cupcakes and cakes, not the cookies I make.)

Cream until light and fluffy:
1/2 cup butter (room temperature)
2 cups powdered sugar

Add:
2 cups powdered sugar
1/3 cup evaporated canned milk
1/2 tsp. salt
1/4 tsp. almond extract
1 tsp. vanilla

Beat until light and fluffy.
(Note: The original recipe says to add an unbeaten egg in at the end and beat until light and fluffy. I leave out the egg and it seems just fine!)

This recipe is from my Tia Talana

Granola

6 cups oats
2/3 c. wheat germ
2/3 c. shredded coconut (optional--I hate shredded coconut!)
2/3 c. sesame seeds
2/3 c. chopped nuts (also optional--I guess I like boring granola!)
2/3 c. brown sugar
1/2 tsp. cinnamon

Place the oats in a microwave safe dish and microwave 4 minutes (or 15 min. in a 350* oven)
Add the above ingredients to the oats. Blend together and add to the oat mixture:

2/3 c. oil or melted butter
1/2 c. honey
2 tsp. vanilla
1/4 tsp. almond extract
1/4 tsp. banana flavoring
1/4 tsp. black walnut flavoring
1/2 tsp. coconut flavoring

Cook on high power for at least 4 minures, stirring after two minutes (or bake at 350* for 15-20 min., stirring often to keep it from burning). Mixture should be nicely browned.

Add:
1 c. dried fruit (raisins, etc.)

Store in airtight container at room temperature.

Home-Made Wheat Baking Mix

4 cups whole wheat flour (freshly ground is best!)
4 cups white flour
1/2 cup sugar
1/3 cup baking powder
4 tsp. salt

Combine the above ingredients; then add:

1 cup oil such as corn, canola, coconut (melt for a few seconds in microwave if using coconut oil)

Mix again; then mix in --just until mixed in--do not over-mix:

1-1/4 cup dry instant milk

Store in airtight container in the freezer or refrigerator to preserve nutrients in the whole wheat flour.


For Pancakes:
1-1/2 cups mix
1 egg
1 cup water

For Waffles:
2 cups mix
2 Tbsp. oil
1 egg
1 1/3 milk

For Drop Biscuits:
2 cups mix
2/3 cups milk
Combine two ingredients and drop by rounded tablespoonfuls  on to un-greased baking sheet, or parchment paper covered baking sheets. Bake at 450* for 8-10 minutes. Brush with butter when fresh out of the oven.


This mix can be used whenever baking mix is called for. It is used in Breakfast Pie and Impossible Broccoli Pie on this site.

Breakfast Pie

8-10 strips cooked bacon, diced
1/2 cup finely chopped, sauted onion
2 cups shredded cheddar cheese
1 small can diced green chilis, undrained

1-1/2 cup milk
4 eggs
3/4 cups baking mix
1/8 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper


Combine bacon, onion, cheese and chilis; put into baked pie crust (see below). Whisk milk, eggs, baking mix, onion powder, salt and pepper together in a bowl. Pour milk mixture over the pie crust filled with cheese mixture. Bake at 400* for 30-35 minutes, or until an inserted knife comes out clean.


Pie crust:
1-1/2 cups flour
1/2 cup cold butter
1/2 tsp. salt
1/4 cup cold water

Mix with a pastry blender the first three ingredients until it looks like crumbs. Gradually add the cold water and mix with a fork until moisture is mixed it. Roll out on a sheet of parchment paper a pie crust circle large enough to cover the bottom and sides of the pie plate. Use the parchment paper to fold the round crust into even quarters. Pick up dough and place in the pie plate, unfolding it to cover the bottom and sides of the plate. Cook crust for 10 minutes in oven at 350*. Then follow instructions above for filling. Serves 6 or how ever many slices you slice the pie into! :)

Food storage variations:
I used mixed powdered milk for the milk. I use a tablespoon or two of dehydrated onions instead of fresh sauted onions. I make my own baking mix using half whole wheat flour and half white flour, plus the other ingredients, of course. I use eggs that I rubbed earlier with mineral oil to keep them fresh--they stay for up to a year in the fridge.

Chocolate Ginger Cookies

1-1/2 cup + 1 Tbsp. flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tbsp. baking cocoa powder
1 stick (1/4 lb.) butter, room temperature
1/2 cup packed brown sugar
1/2 cup molasses
1 tsp. baking soda
1-1/2 tsp. boiling water
7 oz. (about 1-1/2 cups) semi-sweet chocolate chips
1/4 cup white sugar

Sift together flour, spices and cocoa in a bowl; set aside.

In a mixer, whip butter for two minutes on medium speed until fluffy. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve the baking soda in the boiling water.

Beat half of the flour mixture into the butter. Beat in baking soda mixture. Beat in the remaining flour mixture. Mix in chocolate chips.

Refrigerate for 2 hours. Roll dough into 1-1/2 inch balls. Roll in the white sugar. Place balls on parchment lined baking sheets. Refrigerate for 20 minutes. Bake at 325* for 10-12 minutes, or until surfaces just begin to crack. Makes two dozen.

I modified this from a Martha Stewart recipe.

Sugar Cookies

The recipe for these delicious cookies is on my October 22, 2009 post! Yummy!

Broccoli Chicken Stir-Fry

Sauce:
1 cup chicken broth
3 Tbsp. soy sauce
2 Tbsp. sugar
2 Tbsp. cornstarch
2 Tbsp. cider vinegar
1/8 tsp. crushed red pepper flakes

Combine sauce ingredients and set aside.

Sitr-Fry:
1 egg
1 Tbsp. soy sauce
1/2 cup cornstarch
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
1/4 cup canola oil
2 cups fresh broccoli florets
1 medium onion, chopped

In shallow bowl or pie plate, whisk egg and soy sauce. Place cornstarch in another shallow bowl. Dip chicken in egg mixture, then coat with cornstarch. In a large skillet or wok, stir-fry chicken in oil in batches until no longer pink. Remove and keep warm.

Stir-fry broccoli and onion for 2-3 minutes or until crisp-tender. Stir the sauce mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the chicken and heat through. Serve with hot cooked rice. Serves four.

I got this from a cooking magazine. Pretty good! I could have used more red pepper flakes, though, to heat it up! :)

Chicken and Dumplings

Stew:
1 1/2 cups milk (2% is suggested)
1 1/2 cups frozen mixed vegetables, thawed
1 1/2 cups cubed, cooked chicken (I used canned)
1 can (10 3/4 oz.) cream of chicken soup
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning

Dumplings:
1 cup baking mix (I used homemade baking mix)
1/3 cup French-fried onions, coursely chopped
7 Tbsp. milk
1/2 tsp. dried parsley flakes

In a large pot or Dutch oven, combine the stew ingredients. Bring to a boil, stirring occasionally. Meanwhile, in a small bowl, combine the dumpling ingredients and drop by spoonfuls into the simmering stew. Cook uncovered for 10 mintues. Cover and simmer another 10-12 minutes, or until an inserted toothpick into the dumplings comes out clean. Do not lift lid while simmering.

Cinnamon Stack Biscuits

2 c. flour
3 tsp. baking powder
1/2 tsp. cream of tartar
1/2 tsp. salt
3 Tbsp. sugar

Stir together and then cut in 1/2 cup shortening or butter with a pastry blender to make course crumbs.

Add 2/3 cup milk

Stir until mixture forms a ball. Turn onto lightly floured board or clean floured counter. Knead gently 4-5 times. Roll dough into a 10 X 16 inch rectangle. Brush with 1/4 cup melted margerine or butter.

Sprinkle with mixture of 1/4 cup sugar and 1 Tbsp. cinnamon.

Cut into squares 1-2 inches in size. (I use a pizza cutter.) Stack 3-5 squares together, cut side down (squares are standing up on their sides, vertically) into greased muffin tin. Bake at 425 degrees for 12-15 minutes.

Puff Pancakes

6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt
1/4 c. margerine or butter

Move oven rack to lowest level in the oven. Preheat oven to 400 degrees and heat up a 9 X 13 inch glass baking dish in the oven. Mix all ingredients-except the butter-together with a whisk. Melt the butter in the preheated baking dish while still in the oven. Quickly pour batter into the heated dish with the melted butter. Bake for 20 minutes. These are really fun for kids because the batter rises and becomes rather "puffy" in the pan!

Fairy Biscuit Cinnamon Rolls

1 c. sugar
2 1/2 c. warm water
2 Tbs. yeast
Dissolve sugar and yeast in warm water and let rise a few minutes.

1 c. melted butter (or magrarine)
1 tsp. baking powder
2 tsp. salt
2 eggs
Mix butter, baking powder, salt and eggs in to the yeast mixture.
Add 6 cups of flour to the mixture. Let batter stand 10-20 minutes.
Roll out dough about 3/8 inch thick rectangle and sprinkle with:

1 Tbs. + 1 tsp. cinnamon
1 1/2-2 c. brown sugar
(1 container of apple cinnamon yogurt--optional, I didn't use it)
Roll dough into a tight log and slice into about 1 1/2 inch wide slices. (I use thin string or dental floss to cut the slices) Place on greased cookie sheet and bake at 400* for 15 minutes.

After removing from the oven and while still hot, ice with:
1 c. powdered sugar
1 Tbs. milk
1/2 tsp. vanilla

This recipe makes a LOT! I cut mine in half and still had several left over!

Penne Rustica

Gratinata Sauce:
1 T. butter
1 T. chopped garlic
1/2 T. chopped rosemary
1/2 c. chicken broth
1/2 T. Dijon Mustard
1/2 t. salt
1/8 t. cayenne
4 c. heavy cream

Saute butter, garlic and rosemary until garlic begins to brown. Add chicken broth and reduce by one-third. Add remaining ingredients and reduce by half of original volume.

Penne Rustica:
1 piece of bacon
2-3 oz butter
1/2 T. green onions, chopped
1/2 pkg. raw shrimp (peeled and deveined)
6 oz. grilled chicken breast, sliced
1 small pinch salt and pepper
2 1/4 c. gratinata sauce
1/2 c. parmesan cheese (divided)
1 pound dry pre-cooked penne pasta
1 1/2 T. pimientos
1/4 t. paprika
6-8 sprigs of fresh rosemary

Grill chicken breast. Boil Penne. Saute bacon (or pancetta) until it begins to brown. Add butter, green onions, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, and pepper. Mix thoroghly. Add gratinata sauce and 1/2 c. parmesan cheese and simmer until sauce thickens. Combine shrimp/chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475* for 10-15 minutes. Remove and garnish with fresh rosemary spring.