So, I have been cooking alot and blogging none but I made the best salsa ever the other day!
5 tomatoes however many you want, really!
1/2 onion
1 ripe avocado
cilantro
juice from one lime
kosher salt
minced garlic
dice the tomatoes and onion and cut the avocado into little chunks. Mix altogether then add cilantro to your liking, lime juice, and salt and garlic to taste also! Mix together and eat with chips, on tacos, nachos, quesadillas, or whatever your heart desires! (sorry no picture)
Thursday, July 22, 2010
Sunday, March 28, 2010
Mrs. Fields Cookies
Directions and Ingredients in one!
1 1/2 c sugar
2 c brown sugar
Mix the sugars together until very smooth. Very Important!
Now don't freak, but...
add 4 sticks butter
and cream until VERY creamy.
Add:
3 eggs
1 tbsp vanilla
Mix.
Add:
6 c flour
1 1/2 tsp salt
1 1/2 tsp soda
Add:
3-4 cups chocolate chips
3 c nuts (optional)
1 1/2 c oatmeal (optional)
Bake on wax paper (not optional, this is a must!!!)Press down on cookie balls and bake for 8-10 minutes at 350 degrees. Do not cook longer than 10 minutes!!! The cookies will be doughy when removed from oven.
This recipe makes about 6 dozen! yep thats why you add so much of everything! I felt so guilty adding 4 sticks of butter! lol They are so yummy and give you a chance to share!
Olive Garden Dressing
My Mother-in-Law took me to Olive Garden a few days ago and I could not get enough of the salad, it is so delicious! So tonight we're having Olive Garden Salad! (I already tasted it so I know its good!) NO picture sorry.
Ingredients:
1/2 c white wine vinegar
1/3 c water
1/3 c oil
1/4 c corn syrup
2 1/2 tbs romano cheese
2 tbsp dry pectin
2 tbsp beaten eggs
1 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp parsley
1 pinch oregano
1 pinch red pepper flakes
Directions:
Combine in a blender on medium for 30 seconds and chill in refrigerator for at least 1 hour.
(Hint: I didn't have pectin and it still turned out wonderful. Of course recipes work out better when you have everything but sometimes you have to do with what you've got :) )
Ingredients:
1/2 c white wine vinegar
1/3 c water
1/3 c oil
1/4 c corn syrup
2 1/2 tbs romano cheese
2 tbsp dry pectin
2 tbsp beaten eggs
1 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp parsley
1 pinch oregano
1 pinch red pepper flakes
Directions:
Combine in a blender on medium for 30 seconds and chill in refrigerator for at least 1 hour.
(Hint: I didn't have pectin and it still turned out wonderful. Of course recipes work out better when you have everything but sometimes you have to do with what you've got :) )
Monday, February 15, 2010
Like I said on my other blog, I haven't been able to post on my blog for MONTHS so unfortunately I have made alot of yummy food but haven't been able to post anything! So you should be seeing more recipes and pictures soon! I have Lion House Rolls in the oven! These are the MOST AMAZING rolls ever! You have to try them! Even if you think you cannot make rolls/bread, trust me, someone who has never been able to make a good roll in my life, can make these turn out great! So, go make them NOW! I like the quick rise method with the water in the sink! It works so well!
Ingredients:
•2 cups warm water (110 to 115 degrees)
•2/3 cup nonfat dry milk (instant or non-instant)
•2 tablespoons dry yeast
•1/4 cup sugar
•2 teaspoons salt
•1/3 cup butter, shortening, or margarine
•1 egg
•5 to 5 ½ cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.
There is the recipe straight out of the Lion House Kitchen!
Ingredients:
•2 cups warm water (110 to 115 degrees)
•2/3 cup nonfat dry milk (instant or non-instant)
•2 tablespoons dry yeast
•1/4 cup sugar
•2 teaspoons salt
•1/3 cup butter, shortening, or margarine
•1 egg
•5 to 5 ½ cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.
There is the recipe straight out of the Lion House Kitchen!
Thursday, October 1, 2009
Easy Peasy Apple Cobbler
INGREDIENTS:
Crust:
1 pkg spice cake mix
1 cup quick-cooking oats
1 cup chopped walnuts
3/4 cup butter, melted
Filling:
6 cups peeled, cored, sliced apples
1/2 cup water
1/4 cup packed brown sugar
2 tbsp cornstarch
4 tsp lemon juice
Crust: Combine dry cake mix, oats, walnuts and melted butter. Mix well. Press 2 1/2cups of crumbled mixture firmly into the bottom of 9X13 pan. Keep extra crumbs for topping.
Filling: In a saucepan mix apples, water and brown sugar. Simmer over medium/low heat for 5 minutes, stirring occasionally. Mix cornstarch and lemon juice until its smooth. Add to apple mixture. Cook, stirring until thickened. Pour over crust. Sprinkle leftover crumbs over fruit. Bake 25-30 minutes or until topping is lightly browned. Serve warm.
This was soo good if you're in the mood for a fall dessert!
Shredded Pork Tacos
This recipe makes about 8-20 tacos depending on size of roast.
INGREDIENTS:
1-3 lb pork picnic roast
1 tbsp olive oil
1 tbsp minced garlic
cumin powder to taste
sea salt, pepper to taste
garlic powder to taste
1 4 oz can diced green chilies
1 can jalapeno salsa ( i used a 7 3/4 oz EL PATO brand in the mexican aisle)
corn tortillas
toppings such as cilantro, onions, cheese, limes, lettuce, tomatoes, etc.
DIRECTIONS:
Mix olive oil with minced garlic, cumin, sea salt, and pepper and rub all over roast. Put the roast in a crock pot on low for 6 hours or until done. Shred the pork with two forks. Add garlic powder and more seasoning if preferred. (i love ALOT OF FLAVOR, its up to you!) Mix in green chilies and jalapeno salsa.
Place corn tortillas in the microwave for 15-20 seconds until soft. Serve tacos with two tortillas each and top with favorite toppings!
We love mexican food at our house and Chris even commented, this is REAL mexican food! Pretty good for a gringo! Delicious!
Subscribe to:
Posts (Atom)
