Easter Cookies---again

I posted this recipe a few years ago.  It has become one of our favorite family traditions.  We do this the night before Easter.  I thought it was worth re-posting.  :)

Ingredients:
1 c. whole pecans (or chocolate chips if you don't like nuts)
1 tsp. vinegar
3 egg whites
a pinch of salt
1 c. sugar
a zipper baggy
1 wooden spoon
scotch tape
Bible

**Preheat the oven to 300 degrees F.  This is very important to do before you make the cookies.  It will not work if you wait until you are half way done with the recipe.
1. Place the pecans in the zipper baggy.  Let the children beat them with the wooden spoon to break into small pieces.  Explain that after Jesus was arrested he was beaten by the Roman soldiers.  Read:  John 19: 1-3

2. Let each child smell the vinegar.  Put 1 tsp. vinegar into mixing bowl.  Explain that when Jesus was thirsty on the cross He was given vinegar to drink.  Read John 19:28-30

3. Add egg whites to vinegar.  Eggs represent life.  Explain that Jesus gave his life to give us life.  Read: John 10: 10-11

4. Sprinkle a little salt into each child's hand.  Let them taste it and brush the rest into the bowl.  Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.  Read Luke 23:27.

5. So far the ingredients are not very appetizing.  Add 1 cup sugar.  Explain that the sweetest part of the story is that Jesus died because he loves us.  He wants us to know and belong to Him.  Read Psalm 34:8 and John 3:16.

6. Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.  Read Isaiah 1:18 and John 3:1-3.

7.  Fold in broken nuts.  Drop by teaspoon onto waxed paper covered cookie sheet.  Explain that each mound represents the rocky tomb where Jesus' body was laid.  Read Matthew 27: 57-60.

8.  Put the cookie sheet in the oven, close the door and turn the oven OFF.

9.  Give each child a piece of tape and seal the oven door.  Explain that Jesus' tomb was sealed.  Read:  Matthew 27: 65-66

10.  Go to Bed!  Explain that they may feel sad to leave the cookies in the oven overnight.  Jesus' followers were in despair when the tomb was sealed.  Read John 16: 20-22

11.  On Easter morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter, Jesus' followers were amazed to find the tomb open and empty.  Read Matthew 28:1-9

Menu

We are serious about saving money around here.  One of the ways that we have saved a lot of money since I started staying home is by very carefully managing our grocery budget.  In fact, it's become somewhat of an obsession of mine to spend as little as possible on groceries and still feed my family decent food.  Over the last few months, I have gone from doing a weekly or bi-weekly shopping trip to a monthly one.  This has really made our grocery budgeting a lot easier, and we save money too.  Everything is planned for the month...sticking to a plan saves money.  Plus, fewer trips to the store, means fewer impulse buys, which means money saved.  So, I've started making a monthly menu and shopping for the whole month.  We still have to make small trips for bread, milk and produce, but Mark usually picks that stuff up for me, which means I'm only going to the grocery store once a month.  (Insert angels singing "Hallelujah" here).

The hardest part is planning a whole month of meals at one time.  Here's our menu for the month...we can get 2, sometimes even 3 meals out of many of the things I make because the girls aren't really eating huge portions yet.  Some nights we will just have sandwiches, and on rare occasions, we eat out.  So, I don't plan something for every night.

1. Cranberry Apple Pork chops
2. Mini Cheddar meat loaves--a friend gave me a recipe for this a couple of years ago...so good.  It's quick and easy, and I usually have all the ingredients on hand.  I'll have to post this recipe in a later post.
3. Beef enchiladas--I'm trying this recipe I found on Pinterest for the first time...hope it's good.
4. Crock Pot cashew chicken
5. Chicken Spaghetti--from Pioneer Woman
6. tacos
7. taco soup--this is one of our favorite soups, and it makes a ton, so you can freeze some for later
8. Crock Pot Red beans and rice--found this on Pinterest, I love how easy and yummy it is
9. Pulled pork sandwiches--Aldi sells pulled pork, already made, and it is really good.  It's nice to have on hand for those nights that you need something quick.
10. White Chicken Chili--this recipe makes a lot.  You can either half it, or make the whole batch and freeze some for later in the month.  It is quick and easy.
11. BBQ ribs
12. Baked Spaghetti--another recipe that I will post in a later post.  It's a good twist on traditional spaghetti, and it is one of Mark's favorite meals.
13. Salmon Patties
14. Pizza
15. Chili

So, what is your family eating this month?  I'm always looking for new ideas. :)

Snicker Doodles

I made snicker doodles the other night and took them to our small group.  Everyone really liked them.  Be careful...it's hard to eat just one or two!  This is a recipe I got from my grandmother when I was in 4th or 5th grade.  They are always a big hit.

Ingredients:
1 1/2 c. sugar
2 eggs, beaten
1 c. shortening (or you can substitute butter)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 tsp. cream of tartar
2 2/3 c. flour

1. Mix sugar, eggs, shortening and vanilla
2. Mix flour, salt, cream of tartar and baking soda
3. Slowly add dry ingredients to sugar mixture.
4. Roll into 1 inch balls, chill (at least 15 min.)
5. Roll in cinnamon and sugar
6. Bake on a greased cookie sheet at 350 degrees for 10 minutes.

Spring-y Chicken Salad

No, it won't make you bounce, or walk with an extra spring in your step!  But, it's spring, and time to put away the creamy, warm, high fat, make-your-kitchen-hot recipes and opt for some lighter fare.

This is my favorite recipe for Chicken Salad...I love it on those new sandwich rounds...the flat ones.  So yummy.

2 c. finely chopped cooked chicken
1 8oz can crushed pineapple, drained
1/2 c. Miracle Whip (or mayonnaise if you prefer)
1/4 c. finely chopped celery
1/4 c. chopped pecans
2 Tbsp. sweet pickle relish
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 tsp. paprika
salt and pepper to taste

Combine all ingredients in a bowl.  Serve with your favorite crackers or rolls.

Baked Spaghetti

Today I am sharing one of my family's favorite meals.  It's so much better than just plain spaghetti.  The recipe makes a lot, it's inexpensive, but it tastes delicious.  It is a great one to freeze, bring to potlucks, or when you need to take a meal to someone.  We love it with thick pieces of garlic bread and a good salad.

Ingredients:
1 16. oz package of spaghetti
1 lb. ground beef
1 med. onion, finely chopped
1/2 of a large green pepper, finely chopped
1 can cream of mushroom soup
1 can condensed tomato soup
1 8 oz. can tomato sauce
1 c. water
2 Tbsp. brown sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
1/2 tsp. dried rosemary
1/8 tsp. garlic salt
2 c. shredded mozzarella

Preheat oven to 350 degrees.

Break spaghetti in half and cook according to package directions.

Meanwhile, in a Dutch Oven, or large, deep skillet, cook beef, onion and pepper until meat is brown.  Drain.

Stir in the soups, tomato sauce, water, brown sugar and seasoning.  Mix well.

Drain the spaghetti and pour into meat sauce.  Add 1 c. cheese.

Transfer to a greased, 9x13" pan.  Cover at bake at 350 degrees for 30 minutes.

Uncover, sprinkle with remaining cheese.  Bake 10-15 min. longer.

I hope everyone has a great weekend.

Jessica

Chicken Turnovers

I found this recipe online a couple of weeks ago and thought, "hmmm, cream cheese and crescent rolls?  How could you go wrong?"  Well, except for the tons of fat and calories, but other than that, how could you go wrong?  This is really good.  I reduced the amount of chicken from the regular recipe and added some frozen veggies to make me feel a little better about it...but this is a great comfort food, or cold weather dish.  I did not take a picture...mostly because my husband gives me funny looks when I take pictures of food, but close your eyes with me for a moment and envision a turnover.  Now imagine that it is filled with a chicken-cream cheese filling.  Next, imagine that is covered with cream of chicken soup.  If you'd like, pretend it is on beautiful dish, surrounded with delicious looking vegetables, and a vase of flowers in the background.  That should just about do it.

Ingredients:
3 c. cooked chicken, finely chopped
1 c. frozen peas and carrots
8 oz. cream cheese, softened
1/2 c. milk
1 T. onion, minced
1 t. salt
1/8 t. pepper
2 8 oz tubes of refrigerated crescent rolls
1 T. margarine, melted
3/4 c. grated Parmesan
2 cans cream of chicken
2/3 c. milk

Blend chicken, vegetables, cream cheese, milk, onion, salt and pepper with mixer.

Separate each tube of crescent rolls into 4 rectangles, press to seal perforations.

Spoon 1/4 to 1/2 c. chicken mixture onto each rectangle.  Pull up the corners to form a rectangle and press to seal.  Place on an ungreased cookie sheet.  Brush with melted butter and sprinkle with parmesan.

Bake uncovered at 350 degrees for 20-25 minutes.

Combine soup and milk in a saucepan until bubbly.  Spoon over the turnovers.

Makes 8 servings.

Enjoy!

Corn, Rice and Bean Burritos

I'm making out my weekly menu, so Ella and I can do our shopping in the morning.  If you don't plan out your meals, you should give it a try.  We save so much money...and so many last minute trips to restaurants because we always know ahead of time what's for dinner that night.  This recipe is really yummy...healthy, inexpensive and easy.  What more could you ask?  My kids love it too, which is always nice.

 

Ingredients:

1 1/3 c. frozen corn, thawed

1 med. onion, finely chopped

1 med. green pepper, finely chopped

1 Tbsp. oil

2 garlic cloves, minced

1 1/2 tsp. chili powder

1/2 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/2 c. cooked brown rice

8 flour tortillas, warmed

3/4 c. shredded cheddar cheese

1/2 c. reduced-fat plain yogurt

2 green onions, sliced

1/2 c. salsa

In a large skillet, saute the vegetables until tender.  Add the spices, cook 1 min. longer.  Add beans and rice; cook until thoroughly heated.  Spoon about 1/2 c. filling onto each tortilla.  Top with cheese, yogurt and green onions.  Roll up burrito style.  Serve with salsa (and chips!).  

Enjoy!

Oh...and while you're here...vote for your pick for the Super Bowl.  I'm torn...do I go with my husband and root for the Steelers...or go with Aidan and root for the Packers?  Isn't there a law against Cowboys fans rooting for the Steelers?  

Football Food

It's almost Super Bowl time!  I should remove that exclamation point...I'm really not that excited about it.  I don't really care about either of the teams.  Mark is excited because his Pittsburgh Criminals, I mean Steelers, (sorry...after all the jokes about the Dallas Cowboys, I had to) have made it to their 7th 8th Super Bowl.  (Mark corrected me!)  Aidan is excited because he decided, just this weekend, that the Packers are his favorite team.  Gag.  But, it will be fun to get together with some friends, eat some football food and watch the commercials, I mean, the game.  At least I hope we're getting together with friends...if you're my friend and you're reading this, please plan something.
Anyway...last night in honor of the play off games we had a very healthy dinner of potato skins, mozzarella sticks and nachos.  Mark was very excited.  I've learned a lot in these last several years of cooking for him...keep it simple...think bar and grill...that's what he gets most excited about.  The potato skins may have made him more excited than just about anything I've ever made.  I've been asked to make these for the Super Bowl.  They were simple to make, and very tasty...so I thought I'd share.

Potato Skins:
yield: 12 potato skins

6 small to medium sized potatoes
3 Tbsp. oil
1 Tbsp. Parmesan Cheese
1/2 tsp. salt
2 cloves garlic, minced
1/4 tsp. paprika
1/8 tsp. pepper
real bacon bits
4 green onions, chopped
1 1/2 c. shredded cheddar cheese (buy a block, shred your own, it makes all the difference in the world!)
sour cream

Bake the potatoes.  Slice them in half and scoop out the potato, leaving about 1/4" in the shell.

Mix together the oil, Parmesan and spices.  Brush onto both sides of the potato skins.

Bake at 475 degrees for 7 minutes, turn over and bake another 7 minutes.

Sprinkle cheese, bacon and green onions into the shells.  Serve with sour cream.

I'll also share the recipe for the mozzarella sticks...I overcooked mine a little, so watch them carefully.  The ones that were just barely golden brown were the best.

Mozzarella Sticks:

10 mozzarella cheese sticks
1 1/2 c. Italian bread crumbs
1 c. shredded Parmesan
1 tsp. salt
4 eggs, beaten
1 1/2 c. oil

Mix bread crumbs, salt and Parmesan.  Dip a cheese stick in egg, let excess drip off, then coat with bread crumb mixture.  Place on baking sheet.  Repeat with remaining cheese sticks.  Dip each cheese stick a second time in egg and then bread crumb mixture to get a good coating on them.  Put them in the freezer for 2 hours.

Heat oil in a skillet.  Cook cheese sticks about a minute on each side, or until golden brown.  Serve immediately.

Happy Super Bowling!

Sopapilla Cheesecake

I always see recipes on blogs with step by step directions and pictures included.  I guess these are for the culinary-challenged.  Anyway, it makes my little recipe posts look a little sad, so I thought I'd give the whole step by step picture thing a go in this post.  Besides, all the cool bloggers are doing it.  This is probably one of the simplest recipes in the world, so if you actually NEED pictures to make it...you are probably in need of some serious kitchen help.  Really, I simply found myself bored on a Saturday afternoon, and this is what happens when my husband and oldest are gone for the day.

I thought you might appreciate this recipe...it's not my original recipe...several people have given me recipes and if you search google for sopapilla cheesecake you'll find a bazillion entries.  But, it occurred to me that someone out there in blog world may be unaware there is such a thing...and therefore, not know you should google it...so here it is.

This may seem like an odd Christmas recipe, if you're not from Texas.  But, in Texas, it is very common to have a fiesta (spanish for eat a lot of awesome food until you have to unbutton your pants) on Christmas Eve.  We usually have tamales, along with a variety of other Tex-Mex food...and wassail.  I'm not sure how wassail fits into the Fiesta theme, but it makes my sister in-law loopy and we get to laugh at her, so we do it anyway.  I don't think my sister in-law reads my blog, but I guess we'll find out now!

For all you non-Texans (I am so sorry), sopapilla is spanish for awesome awesomeness.  (and the two l's are pronounced like a Y...don't pronounce them like l's...you'll just sound silly)  It is a wholesome dish that combines the 4 major food groups, sugar, butter, cream cheese and crescent rolls.  And, it only has a million or so calories per serving.

Here's what you need:

Imagine that there is another can of crescent rolls in this picture...being the novice that I am, I didn't think to take this picture until I had already opened one of the cans

First, preheat the oven...don't forget or you'll have to stand around later and wait for it to heat up.

Then, spray a 9x13 pan with cooking spray...I did not take a picture of this, I hope that doesn't mess anyone up.

Next, unroll one can of crescent rolls into the pan.  Press the seams together and spread it out so it covers the bottom of the pan...like so:

Then, console, or bribe the fussy toddler, so she will release her vice grip on your legs.

There are many ways to do this, but I used cupcakes.  

Now, you'll want to beat together the cream cheese, sugar and vanilla.

It will be very sticky at first, so I use my cookie dough attachments for my mixer.

I'm glad you brought up the subject of mixers.  If Santa is reading this, I would REALLY love a stand mixer for Christmas.

See what I mean....sticky:

It gets better though...just keep mixing.  Don't burn out your motor though...if it starts to smell, that's a bad sign.

much better

Now, spread it on top of your layer of crescent rolls.  By the way, here's a handy tip...you may want to buy 3 cans of crescent rolls, because you'll be able to smell their lovely buttery smell while you're making this, and then you will want crescent rolls.  And, if you only bought 2 cans, you will be sad.

Next, top this with another roll of crescent rolls.  Can I just say that any recipe with not 1, but 2 cans of crescent rolls, is going to be awesome.  I'm pretty sure crescent rolls are a symbol of God's love for us.

Again, pinch the seams together and play with it until it covers the whole pan...a little trickier this time since there is a layer of cream cheese underneath.  It doesn't have to be perfect though...you really can't mess this up.

Now, the grand finale...melt the butter and pour it on top.

Do you think there will be butter in heaven?  I think yes.

Sprinkle on the cinnamon and sugar...

Try not to lick this

Then, put it in the oven for 30 minutes.  (no picture here either, sorry.)

And wha-la (ha...that's the first time I've ever written out wha-la...I hope I spelled it correctly)

Awesome Awesomeness Cheesecake

Now, here's the recipe...without pictures.  If you're like me, you've skipped all that other nonsense and come straight here.  I appreciate your efficientness.  Is that a word?

Sopapilla Cheesecake:

2 cans crescent rolls

2 8oz blocks of cream cheese, room temperature

1 1/2 c. sugar, divided

1 1/2 tsp. vanilla

1 tsp. cinnamon

1 stick of real butter, melted

Preheat the oven to 350 degrees

Grease a 9x13" pan

-Unroll and press 1 can of crescent rolls into the pan.  Pinch the seams together.

-Blend cream cheese, 1 cup of sugar and vanilla

-Spread over the crescent rolls in the pan

-Top with 2nd can of crescent rolls, pinch the seams together

-Pour butter over the top.

-Mix remaining sugar with cinnamon.  Sprinkle over the top

-Bake at 350 degrees for 30 minutes

Chicken Pot, Chicken Pot, Chicken Pot PIE!

This is one of my family's favorites.  It's especially yummy on a chilly fall day.

You need:
2 9 in. pie crusts (I like the Pilsbury roll-out pie crusts)
1/4 c. margarine
1/4 c. all purpose flour
1/4 tsp. poultry seasoning
1/8 tsp. pepper
salt to taste
1 c. chicken broth
2/3 c. milk
2 c. cooked chicken, cubed
2 c. frozen mixed vegetables, thawed (I like corn, peas and carrots...green beans don't get as tender as I'd like in the pie)

Preheat oven to 400 degrees.
Place one crust in an ungreased 9" pie plate; set aside.

Melt margarine in a lg. sauce pan over medium heat.  Stir in the flour, seasoning, salt and pepper.  Cook until mixture is smooth and bubbly.

Gradually add broth and milk; bring to a boil.  Reduce heat and simmer, stirring constantly until mixture thickens.

Stir in chicken and vegetables; cook until heated through.

Pour into pie plate.

Place 2nd crust over filling, crimp edges and cut slits in the top.

Bake at 400 degrees for 20-30 minutes or until pie crust is golden.

Autumn Beef Stew

I have really enjoyed the crisp weather we have had lately.  It's a real treat for a Texan to get some "real" fall weather.  Although, I love the chilly weather occasionally, I could never live where it is really cold all the time.  I would stay home and eat all day every day!  Does chilly weather make anyone else want to cook, and bake and eat??
The other night, I had a craving for tasty soup, but had not really planned that into our menu.  So, I rummaged through the freezer and pantry, mixed together what I found and hoped for the best.  This is what I came up with...it was a hit with the family.  Maybe your family can enjoy it on one of these chilly nights too!

3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 pound beef stew meat, cut into 1/2 inch cubes
2 Tbsp. olive oil
1 can stewed tomatoes
1 8 oz can tomato paste
2 Tbsp. red wine vinegar
2 Tbsp. Worcestershire sauce
1/4 tsp. garlic powder
1 tsp. dried oregano
3 c. hot water
5 medium potatoes, peeled and cubed
6 medium carrots, sliced
1 medium zucchini, sliced
1 yellow squash, sliced

Put flour, salt, pepper, and stew meat into large resealable plastic bag and toss to coat.
Brown meat in olive oil in a dutch oven or soup pot.
Stir in tomatoes, tomato sauce, vinegar, Worcestershire, garlic and oregano.
Bring to a boil.
Reduce heat, cover and simmer for 1 hour.

Stir in the remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 1 hour or until vegetables are tender.

We ate it with some yummy cornbread...a nice crusty french bread would have been good too.  YUM!

Spooky Cake

If you take this:

Cover it with this:

Add on a few cute marshmallow ghosts,

 And some cookie tombstones,

and, sprinkle with crushed Oreo cookies

You get this cute little graveyard cake:

And, I'll give you 3 guesses who got to lick the bowl!

Chicken and Rice Soup

I started with a recipe for chicken and rice and turned it into soup.  It's pretty yummy.

1 pkg. Lipton Creamy Chicken Rice, prepared omitting butter
1/2 lb. boneless chicken, shredded
2 c. frozen peas and carrots
1 c. chopped onion
2 garlic cloves, minced
1 Tbsp. vegetable oil
3 cans chicken broth
1/4 tsp. dried thyme
1/8 tsp. pepper
2 Tbsp. cornstarch
1 12 oz can evaporated milk
salt to taste

In a large saucepan, saute the chicken, vegetables and garlic in oil until chicken is no longer pink and vegetables are tender.

Add prepared rice, broth, thyme and pepper.  Bring to a boil.

In a bowl, combine cornstarch and evaporated milk until smooth.  Stir into the rice mixture.

Return to a boil and cook for 1-2 minutes or until slightly thickened.

Salt to taste.

Very yummy on a crisp fall evening!

Pumpkin Cobbler

Ella at the pumpkin patch with her Pawpaw (2009)

Okay, fellow pumpkin lovers...you have to try this one.  I started making this several years ago for our annual pumpkin carving party.  It is delicious.

1 can of pumpkin
1 c. brown sugar, packed
1 lg. can evaporated milk
3 eggs
1/2 t. cinnamon
1/2 t. ginger
1/2 t. salt
1 box of yellow cake mix
1 1/2 sticks butter, melted
1 c. chopped pecans

Preheat oven to 350 degrees.
Mix together pumpkin, brown sugar, evaporated milk, eggs and spices.
Pour into a greased 9x13" pan.
Sprinkle the cake mix over the top.
Drizzle butter over the cake mix.
Bake at 350 degrees for 1 hour.
Sprinkle nuts on the top for the last 10 minutes of baking.

Eat and be amazed.

Cousins at the pumpkin patch (2008)

Pumpkin Bread

Autumn is quickly approaching, which means it's time for pumpkin bread!  Everyone loves this bread.  It is so moist and tasty.  Aidan could eat both loaves by himself...for breakfast.  He loves this stuff!  Bonus...it is VERY easy to make.  You probably have most of the ingredients in your kitchen right now.

Ingredients:

3 c. sugar
1 can of canned pumpkin
1 c. vegetable oil
4 eggs
2/3 c. cold water
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp nutmeg

Preheat oven to 325 degrees.
Beat sugar, pumpkin, oil, eggs and water in a LARGE mixing bowl.
In another mixing bowl, combine all the dry ingredients.
Gradually add dry ingredients to pumpkin mixture and mix well.
Pour into 2 greased 8x4x2" loaf pans.
Bake at 325 degrees for 75-80 minutes.

Serve warm with butter.  YUM!

Apricot Glazed Pork Tenderloin

This recipe is 3 for 3 when it comes to the most important qualities of a recipe...fast, healthy and delicious.  It takes about 30 minutes from start to finish.  I've only recently started making this, and I have had lots of requests for the recipe...so here it is:

2 Pork Tenderloins, 1 lb. each
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 c. apricot preserves
3 Tbsp. chicken broth
1 Tbsp. Dijon mustard
2 garlic cloves minced or 1/4 tsp. garlic powder
1 tsp. fresh Thyme or 1/4 tsp. dried thyme

Preheat oven to 450 degrees
Place pork on a shallow roasting pan.
Combine the oil, salt and pepper.  Rub on the pork.
Bake at 450 degrees for 15 minutes.

Meanwhile, combine the remaining ingredients in a small bowl.  Spoon apricot sauce over the pork.  Bake for 10-15 minutes longer.
Serves 6
Done...and it is seriously DELICIOUS.  Kids eat it like it's candy!
Enjoy!

Easy Taco Casserole

This casserole is so easy and yummy.  It's one that kids and grown ups alike will enjoy.  I'm not sure I've ever seen Mark get quite as excited about a meal as he got about this one!

Ingredients:
1 1/2 lb. ground beef
1 envelope of taco seasoning
1/3 c. water
1 can refried beans
1/2 c. salsa
6 flour tortillas
2 c. frozen corn, thawed
2 c. shredded cheddar cheese

1. Brown ground beef, drain
2. Stir in taco seasoning and water.  Bring to a boil.  Reduce heat.  Simmer about 15 minutes
3. Meanwhile, mix beans and salsa.  Heat in microwave about 2 minutes
4.  Place 3 tortillas on the bottom of a round 2 1/2 quart baking dish
5. Layer 1/2 of the beef, beans, corn and cheese
6. Repeat layers, ending with cheese
7.  Bake at 350 degrees for 40-45 minutes
8.  Serve with sour cream, tomatoes, shredded lettuce, avocado and/or extra salsa if desired

Fish Tacos with Avocado Sauce

I was inspired by some yummy tacos that we had in Ouray to try a new fish taco recipe I found.  It was a big hit tonight.  Mark and the kids have requested that I make this more often.  Here's the recipe if you'd like to try it...don't be intimidated by the long ingredient list.  I had most of it on hand, and it was very easy to prepare.

Ingredients:
Fish:
1/4 c. lemon juice
1 Tbsp. olive oil
3 garlic cloves, minced
1 lb. tilapia fillets

Sauce:
2 medium ripe avocados--divided
1/4 c. fat-free sour cream
1/4 c. light miracle whip
1 Tbsp. lime juice
1 garlic clove, minced
1 tsp. dill weed
1/4 tsp. ground cumin
1/4 tsp. dried oregano
1/4 tsp. dried parsley flakes
dash cayenne pepper

Salsa:
1 medium tomato, seeded and chopped
1 small red onion, chopped
1 jalapeno, chopped and seeded
1 Tbsp. minced fresh cilantro
1 1/2 tsp. lime juice
1 garlic clove, minced
1/8 tsp. salt

Tacos:
8 flour tortillas (6 in.)---although next time, I'm going to try white corn cooked in a little oil
2 cups shredded cabbage

1. In a large resealable plastic bag, combine the lemon juice, oil and garlic.  Add the tilapia, seal bag and turn to coat.  Refrigerate for 30 minutes.

2. Peel and cube avocados.  For sauce, in a small bowl, mash 1/4 c. avocado.  Stir in remaining sauce ingredients.

3. Place remaining avocado in another medium bowl.  Stir in the remaining salsa ingredients.

4. Drain fish and discard marinade.  Broil tilapia 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork.

5.  Spread about 1 Tbsp. sauce on each tortilla and top with tilapia.  Top with salsa and cabbage.

Very yummy and good for you!

More Peaches!

We're eating peaches as fast as we can around here.  I've been giving peaches away and a few people have asked me how to freeze them.  This link shows in detail the method I use.  It is easy and inexpensive.  http://www.pickyourown.org/peachesfreezing.htm

Before you can freeze your peaches, you have to peel and slice them.  This leaves a lot of left over peels and pits lying around.  I found a recipe for jelly that you make using these peels and pits.  I love this because you get more out of your peaches this way.  You don't have to decide if you want to use your peaches for freezing or for jelly...you can do both with the same peaches.

Here's the recipe.  This jelly is delicious by the way.  Even though your only using the peels and pits, it is full of delicious, peachy flavor.  And, the jelly is a really pretty color and looks pretty in the jar, so it is great for gifts.

Peach Pit Jelly

Ingredients:

2 quarts of peach peels and pits

1/4 c. lemon juice

7 1/2 c. sugar (yikes!)

1/2 tsp. butter

2 pouches (3 oz each) Pectin

Cover pits and peels with water and boil for 30 minutes.  Refrigerate overnight.  Strain 3 1/2 c. juice from the pits and peels.  

Combine juice and lemon in a large heavy sauce pan.  Stir in sugar.  Add butter.

Bring to a full boil, stirring constantly.  Stir in pectin.

Bring to a full rolling boil for exactly 1 minute.

Remove from the heat.  Skim foam.  Immediately ladle into jars.  Leave about 1/2 inch head space.

Wipe any spilled jelly from jar rims.  Close jars tightly with lids.  Process for 5 minutes in a boiling water bath.  (Basically, you submerge the jars in boiling water for 5 minutes)

Remove from water bath and place on a towel.  Leave to cool for 12 hours.  As they cool, you should start hearing the wonderful "pop" sound that means the jars are sealing.  

Label the jelly and store in a dry, dark, cool place.

Peach Cobbler

We are over-run with peaches this year.  Four years ago, we planted 4 peach trees in our back yard.  We love having peach trees.  Mark, especially, likes to be able to go out in the back yard and find something to eat.  Must be a man thing.  This year, we have so many peaches that we don't know what to do with them. I can't pick them fast enough.  In fact, you are supposed to thin them out before they ripen so that you will have a few big peaches instead of a thousand little peaches.  I tried my best to thin them out, but there were SO many...I picked hundreds of peaches and they still were not adequately thinned out.  So, a lot of the peaches are on the smaller side this year.  But, they are packed with flavor...something you won't find in your grocery store peaches.
In honor of our peach crop this year, I am posting the recipe for my yummy peach cobbler.  It is especially good made with fresh peaches, but can also be made with canned.

Peach Cobbler

Ingredients:

1 c. sugar

2 Tbsp. all-purpose flour

1/4 tsp. ground nutmeg

4 cups sliced peeled fresh peaches (canned will work also)

Topping:

1 c. sugar

1 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1/3 c. cold butter

1 egg, beaten

In a large bowl, combine sugar, flour and nutmeg.  Add peaches; stir to coat.  Pour into a greased 11 in. x 7 in x 2 in baking pan.  

For topping, in a small bowl, combine sugar, flour, baking soda and salt; cut in the butter until the mixture resembles fine crumbs.  Stir in egg.  Spoon over peaches.  

Bake at 375 degrees for 35-40 minutes or until filling is bubbly and topping is golden.  

Serve with vanilla ice cream or whipped cream.

Yield:  8-10 servings