Shredded Beef For Burritos

You ever find yourself asking, "what can I do with a roast"? Knowing very well, that you don't want another post roast. Well, this is something different. Next time, I will be adding 2T of taco seasoning to the sauce that the meat cooks in. While the meat did have flavor, I thought it could use more.

Sorry, for no picture, when I make this next time, I'll try & nab one.

2-3 pound roast
salt, pepper & garlic powder
1 can green enchilada sauce
1 can rotel
2 chopped Serrano peppers (optional)

Brown on each side a 2-3 lb roast that has been seasoned with garlic powder, salt & pepper in frying pan with oil. Put roast in crock pot & add one can of green enchilada sauce, one can of rotel tomatoes, 2 chopped Serrano peppers. Cook on low for about 6 hours. The meat can be shredded with a fork. Serve with flour tortillas, sour cream, guacamole, lettuce, tomatoes, onions, cheese, cilantro, lime, hot sauce – anything you like on your burritos.

Quesadilla Casserole

I was looking for something to make for dinner one night & a friend suggested the McCormick's Quesadilla Casserole. Well, that would be all fine & dandy if the stores I shopped at sold those pre-packaged things. However, they don't & i had all the ingredients in my spice cabinet, so I was good to go. This was a pretty good recipe. The flour shells, were soft. They were more gummy when i reheated it for lunch. I would suggest either getting those tortilla strips to go over the top, or crumble some corn chips over the top to give it a crunch factor. I did have it as a "dip" one day for a snack.


The spices you will need
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano leaves
1/2 tsp. crushed red pepper (seen below)

You will also need:

1 lb. ground beef
1/2 cup chopped onion
2 cans (8 oz. each) tomato sauce
1 can (15 oz.) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) chopped green chiles, undrained
9 flour tortillas (8-inch)
2 cups shredded cheddar cheese

Directions:

Brown the beef and chopped onion in a large skillet over medium-high heat; drain.
Add tomato sauce, beans, corn, green chiles.
Mix well. Stir in all of the spices except the red pepper. Bring to a boil. Reduce heat to low and simmer for five minutes. Add red pepper to taste, if desired.
Sprinkle a scant amount (not even a cup) of the beef mixture into a greased 9x13x2 glass baking dish. Sprnkle with cheese. Then layer the rest of the dish in three equal layers of this order: 3 flour tortillas (overlap them), beef mixture, cheese.
Bake for 15 minutes at 350 degrees.
Let stand 5 minutes before cooling.

Bacon Wrapped Chicken

As always, I was in the mood for something different. Well, once again, I found it. Bacon, chicken & a creamy garlic sauce, how could you go wrong? This recipe was awesome!!! My husband & I put it up there with the beef tips & gravy recipe. I will be making this again! I only made 1/2 this recipe, but kept the garlic at a tablespoon and I used 2 slices of bacon per breast. Serve over mashed potatoes, egg noodles or rice.

8 chicken breasts, boneless and skinless
8-16 slices of bacon
2 (11 oz) cans cream of mushroom soup
1 T garlic, minced
1 C sour cream
1/2 C flour

Warp each chicken breast with a slice (or two) of bacon.
Place the wrapped chicken in the crock pot.
In a large mixing bowl combine the soup, garlic, sour cream and flour.
Whisk until the mixture is completely blended and smooth.
Pour over the chicken.
Cover and cook on low for 6-8 hours.

Sweet and Salty Cookies

These cookies were originally called something else, but I really did not agree with the name. This is a better fit for them. These simple cookies are easy to make, plus you can freeze them and pull them out when you need a treat. A little bit of chocolate; a little bit of salt; and then there is peanut butter & marshmallow fluff. How could you go wrong? I made some with just fluff & they tasted like smores.

Servings....well it depends on how many you make (about 60)

1 bx ritz crackers
1 jar(s) peanut butter
1 jar(s) marshmallow cream
1 bx chocolate bark


Spread peanut butter, then marshmallow cream onto Ritz crackers. Sandwich together.
Melt chocolate bark (I like Ghirardelli the best) in microwave or double boiler. Dip sandwiched cookies into chocolate, covering both sides.
Place cookies on waxed paper and allow to harden. (I find that if you put the paper or silpat on a cookie sheet and place it in the freezer for 5 minutes, the cookies harden up faster!)
Store in airtight container - Enjoy!!

Tuscan Style Chicken with Italian Beans

I really enjoyed this recipe & the fact that my 2 girls (2 & 10 months) could not get enough of the beans was a big plus for me. I actually think that my 2 year old ate more beans than she did chicken that night.

Serves 4

4 oz fresh mozzarella cheese, thinly sliced
1 lb boneless chicken cutlets
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1 cup fresh pre-sliced mushrooms
1 bag fresh baby spinach leaves (5–6 oz)
1 (14.5-oz) can Italian-style diced tomatoes (drained)


Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes on one side or until lightly golden.
Turn chicken, add remaining ingredients (except cheese) and cover; cook 4–5 minutes or until chicken is 165°F.
Remove pan from heat. Top chicken with cheese and cover; let stand 2–3 minutes to melt cheese. Serve.


Italian Beans

Serves 6

1/2 cup roasted red peppers (sliced)
3 fresh basil leaves (chopped)
2 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
2 (15-19-oz) cans cannellini beans (drained; rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add garlic, peppers, and remaining ingredients (except basil); cook and stir 8–10 minutes or until beans are thoroughly heated.
Stir in basil and reduce heat to low; cook 1–2 more minutes or until fragrant. Serve

Garlic Lime Chicken

This recipe has a little different taste. It smelled really good cooking, but you need to combine it with other things, to get the full taste of the dish. To eat the chicken by itself was not all that impressive.

Serves 4

4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/4 cup fresh lime juice
1 Tbs. Worcestershire sauce
2 garlic cloves, minced
1/2 tsp. dry mustard
1/2 tsp. coarsely ground pepper

Place chicken in bottom of slow cooker. Mix together remaining ingredients and pour over top of chicken. Cover and cook on low for 6 to 8 hours.

We served ours over rice topped with cheese & crumbled up tostitos. I think a mexican rice would be great & maybe some guacomole. Maybe throw in some tequila in while cooking.

Buffalo Chicken Chili

When it is cold out, in my family, we think of soups and chili's. When I ran across this recipe I was very excited about it. "Chicken wing" chili. Well, it is more of a chicken chili, with not much buffalo. I would add buffalo sauce, not hot sauce. I posted my opinion in the recipe below.


Serves 6

1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
2 boneless skinless chicken breast
1 cup chicken broth
1 tablespoon chili powder
5 or 6 drops red pepper sauce (I would recommend buffalo sauce, about 1/4 cup)
2 cans (15 oz each) pinto beans, drained
1 can (28 oz) crushed tomatoes, undrained
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup sliced celery
1/2 cup crumbled blue cheese


DIRECTIONS
1 In 3-quart saucepan, heat oil over medium-high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender. 2 Stir in remaining ingredients except celery and blue cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring occasionally. Serve topped with celery and blue cheese.

To cook in the crockpot, place all ingredients in crockpot and cook on low 6-8 hours. Shred chicken before serving.

Note- I would love to hear some feedback on this recipe if you make it.

Sausage and Peach Stuffed Pork Chops

While watching the food network channel, Paula came on. This is one of her recipes & I thought it was worth trying. The flavors go well together. When we make it again, I think we are going to try to grill it. I served it with southern green beans. Oh, I forgot to peel my peaches!

Serves 6

6 tablespoons olive oil, divided
Large pinch crushed red pepper flakes
1/2 pound hot or sweet sausage, casings removed, crumbled
1 1/2 tablespoons chopped fresh sage
2 peaches, peeled and diced
1 cup (1/4 pound) grated Monterey Jack cheese
1/4 teaspoon pepper, plus more for seasoning
6 (12-ounce) 1-inch thick center-cut boneless chops
Salt

Directions

Preheat the oven to 400 degrees F.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the pepper flakes and cook for 30 seconds. Add the sausage and brown, breaking the meat up with a fork, for about 3 minutes. Stir in the sage and cook for 1 minute more. Pour off the fat and transfer the sausage to a bowl. Stir in the peaches, cheese, and pepper.

With a sharp knife, cut a pocket in the side of each chop, slicing horizontally, almost through to the other side. Season with salt and additional pepper, and then stuff the chops generously with the filling.

In a large ovenproof skillet, working in 2 batches if necessary, heat the remaining 4 tablespoons oil until very hot. Sear the chops on one side until browned, 3 to 4 minutes. Turn the chops and transfer the skillet to the oven to finish cooking, 20 to 25 minutes more. Serve immediately, spooning over any stuffing that might fall out.

Pineapple Upside-Down cupcakes

All I can say is delicious! I have made these several times. They were a big hit at a party, I made 1/2 with nuts & 1/2 without.

Makes 24 cupcakes

1/2 cup packed brown sugar
1/4 cup butter, melted
2 cans (8 oz. each) pineapple tidbits in juice, drained
1/2 cup chopped Pecans
12 maraschino cherries, halved
1 cup boiling water
1 pkg. (3 oz.) Lemon Flavor Gelatin
1 pkg. (2-layer size) yellow cake mix
4 eggs
2/3 cup oil
2 tsp. lemon zest


HEAT oven to 350ºF.

MIX sugar and butter in medium bowl; stir in pineapple and nuts. Place cherry half, cut-side up, in center of each of 24 paper-lined muffin cups. Cover with pineapple mixture.

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.

BEAT remaining ingredients in large bowl with mixer until well blended. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)

BAKE 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Invert onto plates just before serving; remove paper liners.

French Dip Sandwich Rolls

So, my sister in law passed this recipe on to me. As soon as i read it, I knew I had to try it. I will be making this again. I think it could also frozen & heated for later use or to give away to a new parent. I got 12 decent sized sandwiches out of mine. My sister in law also suggested chopping up some pepperoncini's, green olives & hot peppers to add a little kick to the sandwich. It was awesome!!!!

Serves 4-6

1 packet onion soup mix
1 can beef broth
1 cup water
3 pounds pot roast
1 package potato rolls
4 ounces shredded mozzarella cheese


Combine onion soup &beef broth in crock pot, stir to combine. Add roast & cover. Cook on low 6-8 hours. Remove roast to slice or shred. Open rolls & place beef then cheese. You can toast these in the oven if you wish. To toast have oven preheated to 375 and bake for 15 minutes. Serve sandwiches with side of au jus (leftover broth in crock pot).

Porcupine Meatballs

I don't think my quest for trying to "find something different for dinner", will ever end. I think my craving, for something new will always be there. I had never heard of porcupine meatballs, but I guess it is a fairy common recipe. I had leftover rice in the fridge, so I used that instead & omitted the first water. Also used canned tomatoes, because I wanted something more chunky. I served it over mashed potatoes & sauteed up some corn & zucchini to go along with it.


Serves 4-5

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

Directions

In a bowl, combine the first six ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1

Panko Chicken with Hummus and Zesty Carrots

I love finding new recipes. Especially something different. This was simple to make & tasted great. The best thing is depending on your mood, you can switch out the hummus. I don't like the flavor of cilantro, so I substituted Greek hummus instead. I could have put parsley on top, but wasn't in the mood.


Serves 4


Juice of 2 limes
3 tablespoons fresh cilantro, coarsely chopped
4 chicken cutlets (about 1 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 (8-oz) container Deli cilantro/jalapeño hummus
3/4 cup panko bread crumbs
2 pouches boil-in-bag rice
3 tablespoons canola oil
1 tablespoon water

Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 tablespoon for each cutlet). Place panko in shallow dish. Dip chicken into panko (coating both sides).
Cook rice following package instructions.
Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes each side or until 165°F.
Combine remaining 1/2 cup hummus with cilantro, lime juice, and water; drizzle sauce over chicken. Serve.

Zesty Carrots
1 (16-oz) bag dip chip cut carrots
2 tablespoons honey
2 teaspoons chili powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Place carrots in microwave-safe dish and cover; microwave on HIGH 4–5 minutes or until tender. Drain any water in dish.
Whisk together in medium bowl, honey, chili powder, salt, and pepper until blended. Stir carrots into sauce. Serve.

Orange Julius

Remember back in the day, when there were the Orange Julius stores. Well, I got a craving for one, which lead me on a hunt for a great recipe. This is what I came up with.

6 oz can of frozen orange juice concentrate (I like the orange pineapple myself)
1 cup water
1/4 cup granulated sugar
1/4 cup powdered sugar (I think the powdered sugar makes it a little creamy)
1 teaspoon vanilla extract
10-12 ice cubes

Combine all ingredients in a blender except the ice cubes. Blend for 1 minute, then add ice cubes one at a time.

Note- I make up a batch & place extra in disposable cups, then I pull one out & let sit on the counter for about 20 minutes. I then have a great pick me up in the morning.

Bourbon Chicken

I ran across this recipe. Boy, was I glad I tried it! It was awesome, it is as good, if not better than what you get in a Chinese restaurant. The only thing I would change about the recipe, is I would double the sauce and serve it with a vegetable.

Serves 4

2 lbs. boneless chicken breasts, cut into bite-size pieces
1/3 cup plus 2 teaspoons cornstarch
1-2 Tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 Tablespoons ketchup
1 Tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
3 Tablespoons bourbon or to taste

Heat oil in a large skillet.

Dredge chicken in the 1/3 cup cornstarch. Add chicken pieces and
cook until lightly browned. Remove chicken.
Add remaining ingredients, heating over medium heat until well mixed
and dissolved.
Bring to a hard boil. Reduce heat and add chicken back into pan,
simmer for 20 minutes.
If sauce is not your desired consistency. Take the remaining 2
teaspoons corn starch, add a little sauce to it (making a slurry). Add
cornstarch mixture to the bourbon sauce. Bring to a boil & sauce will
thicken.
Serve over hot rice.

Zucchini Bread

Well, it's summer time & I am sure you have way to many zucchini's coming from your garden. This is an easy & yummy recipe to use some of it up. The best thing? Kids don't even know they are eating their veggies. I think some chopped apples would be a great addition to this recipe. Also, you could top this with cream cheese.

I made muffins & mini loafs, but you could make regular loafs if that suited you better.

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)


Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. (It will be thick, like play dough) Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. If baking muffins, bake for 20-25 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Baked Ziti

Well, I love pasta & was wanting something just a little different then your normal spaghetti with meat sauce. This was a pretty good recipe. The hubs gave it better reviews than I did. I do think it needs the tomato sauce (I didn't have any, so I did 2 cans of diced tomatoes). I also would increase the garlic & probably buy the oregano, basil, garlic tomatoes if I make this again.

Serves 6

1 pound lean ground beef (ground chuck or ground round)
1/2 cup chopped onion
1 green bell pepper, chopped, about 1/2 cup
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon dried leaf basil, crumbled
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon garlic powder or small clove garlic, minced
1/2 teaspoons salt
1/4 teaspoon pepper
8 ounces ziti or elbow macaroni, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese, divided


Sauté ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.

Seven layer Hummus Dip

I was looking for something different for a party. Well, this was it! It was a hit. I used greek hummus, so I did not add the garlic or cumin.


1 1/2 C. prepared hummus
1/4 tsp. ground cumin
1 clove garlic, minced or pressed
1/2 C. marinated sundried tomatoes, chopped
1/4 cup chopped cucumber
freshly ground black pepper, to taste
2 tbsp. minced fresh parsley
2 tsp. minced fresh oregano
1/2 C. crumbled feta cheese
1/4 C. chopped kalamata olives
1/4 C. chopped green onions

1. Stir cumin and garlic into your prepared hummus. If your hummus is already strongly flavored, this step may not be necessary. Spread your prepared hummus in the bottom of a pie plate.

2. Top your hummus with your chopped sundried tomatoes. Top those with cucumber and season cucumber with freshly ground black pepper. Sprinkle the parsley and oregano over.

3. Sprinkle the feta over. Sprinkle the olives over. Finish off with the green onions.

4. Cover and chill until ready to serve. Serve cold.

Caesar Pork Chops

I was looking for something unique to make for dinner. I ran across this recipe. It was pretty good. I would make it again. However, the parmesan crust would not stay on pork chop 3 & 4, making it a little aggravating. Not sure what I was doing wrong. Maybe I just needed to start with a clean pan, or maybe I didn't wait long enough for the skillet to get hot enough between batches (I doubled it so that we could have leftovers). I would probably do boneless pork chops next time.

Serves 2

1 cup penne pasta, uncooked
2 bone-in pork chops (3/4 lb.), 1/2 inch thick
1/4 cup Caesar Dressing, divided
1 container Shredded Parmesan Cheese, divided
1 cup tightly packed baby spinach leaves
2 cloves garlic, minced
1/2 cup halved cherry tomatoes

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, heat large nonstick skillet on medium heat 5 min. or until very hot. Top chops evenly with 2 Tbsp. dressing and 1/4 cup cheese; press cheese into dressing to secure. Add chops, cheese-sides down, to skillet; cook 4-6 min. on each side or until done (160ºF). Transfer to plate; cover to keep warm.

DRAIN pasta; add to skillet with spinach and garlic. Cook and stir 1 min. or just until spinach is wilted. Stir in remaining dressing, cheese and tomatoes; cook and stir 1 min. or until heated through. Serve with chops.

Pulled BBQ Chicken Sammies

I love new recipes, don't you? This one is a keeper! Plus, once it is cooked you can freeze it & save it for a later date. Now...how awesome is that?

6 frozen chicken breasts (boneless, skinless)
1 18 oz bottle of your fave BBQ sauce
1/2 cup zesty Italian salad dressing
2 tbsp worcestershire sauce
1/4 cup brown sugar

Place the frozen chicken breasts in the crock pot. Mix together the remaining ingredients and pour it over the chicken. Cook on low for 6-8 hours While still in the crockpot, shred the chicken and mix it around in the sauce. Serve on your choice of rolls.

Burrito Skillet

Once again, I wanted something different. Ran across this recipe while looking through a magazine. Let me tell you, it is a fast, super easy & yummy recipes. Of course, I don't know to many "lets not make this again" recipes. We crumbled some tostitos over the top, we thought it needed some crunch.

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1 can (19 oz.) kidney beans, rinsed
1 cup Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup Mexican Style Finely Shredded Four Cheese
1/3 cup Sour Cream
1 large green onion, chopped

BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions (optional).

Pork Chops with Apple Stuffing

A friend of mine told me about a similar recipe, so when I ran across this one, I had to give it a shot. While the pork chops were a little tough, the flavor was really good. I think I will have to try this in the crockpot next time. I also think it would be good made with chicken. Make sure you test the temperature of the pork. My pork chops were an inch thick & it took 15 minutes longer to cook.

Serves 6

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (21 oz.) apple pie filling
6 boneless pork loin chops (1-1/2 lb.), 3/4 inch thick

Heat oven to 375ºF. Prepare stuffing mix as directed on package.
Spread pie filling onto bottom of 13×9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.
Bake 30 min.; uncover. Bake 10 min. or until chops are cooked through (160ºF).

Cinnamon Rolls

I am on the hunt for a yeasty tasting cinnamon roll. While these were some very good cinnamon rolls & I look forward to trying the frozen ones. They were not yeasty enough.

Makes about 15 cinnamon rolls

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
3 teaspoons instant active dry yeast
Cinnamon Filling (see recipe below)

Bread Machine Recipe:

Add all the ingredients, except the Cinnamon Filling and the Butter Frosting, in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: During the dough setting in the bread machine, there is a rise cycle that will rise the dough. When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

Standup Mixer Recipe:

In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.

Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

Butter a 9 x 13 x 2-inch baking pan; set aside(I used parchment paper).

After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

TWO OPTIONS:

Refrigerating or Freezing Unbaked Cinnamon Rolls:

At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature. They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.


Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.


Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.




Remove from oven and let cool slightly. Spread Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!



CINNAMON FILLING:
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional).

Frosting:
2 tbsp. butter
3 1/2 c. powdered sugar
3 tbsp. milk or half and half
1 1/2 tsp. vanilla extract

Mix together until smooth.

Cowboy Skillet Casserole

I was looking at new recipes, for something different for dinner. Well, i found it. It was simple & easy to make. I had to add jalapenos to Jon's side. We both thought maybe a can of corn & some cheese would be a good addition to the recipe. But all in all, I will be making it again. Plus it is a budget friendly recipe.

Note- I didn't pick a big enough skillet, so I had to cook it in a 9 X 12 casserole dish. I also used regular corn bread, not the sweet kind.

Serves 4-6


1 pound ground beef
1/2 onion, chopped
2 red bell peppers, cut into 2 inch pieces (I used green)
1 (15 ounce) can baked beans
1 tablespoon taco seasoning
1 (8.5 ounce) package corn bread mix
1 egg
1/3 cup milk

Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large cast-iron skillet over medium-high heat. Cook with the red/green pepper, onion & seasoning, stirring frequently, until beef is evenly brown. Drain the grease. Add beans & mix well. Spread out in an even layer on the bottom of the skillet.
Mix the package of cornbread mix according to the directions using the egg and milk. Spoon over the ground beef mixture, and spread evenly.
Place the whole skillet in the oven, and bake for 20 minutes, or until a toothpick inserted into the cornbread layer comes out clean. Cool for a few minutes before serving.

Brown Sugar Brownies

Well, needless to say,I cant have chocolate right now. So, when I ran across this recipe. I had to try it. I have been craving sweets! It was a very easy recipe. I would probably make it again. Not a top favorite though. Of course i left out the nuts.

For Chocolate Brown Sugar Brownies, add 1 cup chocolate chips & bake for 25-30 minutes.

1 1/3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)


Directions
Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 9 x 1-3/4 inch pan.
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly.

Easy Cheese Enchiladas

We needed a meat free dinner. So, after searching lots of recipes. I came up with this one. It was easy & simple. We don't particularly like the red enchilada sauce, so I used green instead. Garnish with sour cream, olives
& lettuce if desired. Serve with rice & beans.

Serves 4

2 cans green chili enchilada sauce
10 soft flour taco shells
2 cups shredded montery jack cheese
2 cups shredded pepper jack cheese
1/2 teaspoon ground cumin

Directions

Preheat oven to 350 degrees
Pour 1/2 a can of sauce into a pie plate. Place a piece of foil on the counter (so that you don't have to clean up the counter). Then have your sprayed (pam)9 X 12 baking dish.
Mix the cheese's with the cumin in a bowl.
Dip both sides of tortilla shell into sauce. Place on foil & place about 1/3 cup cheese mixture in the center of the shell. Roll shell & place seam side down in baking dish. Continue to do this with the remaining shells & cheese.
Pour remaining sauce over the top of the enchiladas. Top with any remaining cheese you may have, or extra if you would like.
Bake 350 degrees for 20 minutes

Steak Soup

Well, you can call it steak soup, but it is pretty much vegetable beef soup. However, it was by far the best batch of veggie beef soup I have made. I put it all in the crockpot, which is why my veggies were probably a little mushy. I will be keeping this recipe!

Servings- 8

3 tablespoons vegetable oil
1 stick butter
1/2 cup flour
4 cans (10-ounce) beef consomme
3/4 cups diced fresh carrots
3/4 cups fresh celery
3/4 cups fresh onion
1 can (8-ounce) chopped tomatoes
1 1/2 teaspoons Kitchen Bouquet
1/2 cup red wine
2 beef bouillon cubes
1 1/2 teaspoons ground black pepper
1 teaspoon garlic
1 teaspoon thyme
2 bay leaves
1 package (16-ounce) frozen mixed vegetables
2 to 3 pounds sirloin sliced into small thin pieces

1- In a large skillet brown sirloin in oil, drain and set aside.

2- Melt butter in stock pot without browning. Add flour to butter and stir to form a paste. Cook over medium heat, without browning, for 3 minutes, stirring constantly. Add consomme to flour and butter mixture and stir until smooth and slightly thickened. Bring to full boil.

3-Add fresh vegetables, tomatoes, Kitchen Bouquet, wine, bouillon cubes and spices. Allow soup to come to a boil again and then reduce heat and simmer for 30 minutes. Add frozen vegetables and sirloin. Bring to a boil once again and simmer 20 to 30 minutes.

For the crockpot,follow direction in step 1 & 2. Then I dumped everything into the crockpot & cooked on low for 6 hours.
Serves 8.

Pulled Pork Soup

What a great way to use up leftovers from a party! Plus the soup tasted good too. I served it with the chi-chi's corn cakes. It needed it. It made the soup.

Servings- depends on how much leftovers you have. The batch I made serves 6

1 cup each Dice Onions, Carrots, Celery, Bell Pepper
3 garlic cloves
2 Tablespoons oil
1 quart chicken stock
About 1 large can of leftover baked beans
1- 12 oz beer
Leftover pulled pork (about 4 generous handful's)
Cornbread (optional)


Lightly salt and generously add ground pepper to vegetables, sautee till slightly caramelized add chicken stock. Add baked beans, one 12 oz beer. Take all of your left over pulled pork and put in soup.....The Bark is the secret seasoning...all of the good smoke flavor and rub dissolves into the stock....Bring to a boil reduce and cover and simmer for 2 hours and serve with cornbread

Gumbo Pork Chops

This recipes makes the most tender pork chops. They fall apart like shredded chicken. The recipe itself is not super spicy, even my daughter will eat the chops.

I normally buy progresso chicken gumbo, but the campbell's one is milk free.

Serves 4

4 pork chops (I prefer boneless)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 teaspoons dry mustard
2 tablespoons oil, for browning
2 (15 ounce) cans chicken gumbo soup
steamed rice/mashed potatoes, if desired

In a shallow dish, combine flour, salt, garlic powder and mustard; dredge chops to coat.
In a skillet, heat oil and brown chops; place chops in a crock pot and pour skillet drippings over chops.
In the same skillet, add the soup and stir to loosen brown bits from the pan; pour this over the chops.
Cover and cook on low for 6-8 hours. Serve over or with steamed rice or mashed potatoes, if desired.

Chicken Tortilla Soup

Yum....mexican! This is a recipe you should not pass up. It was good, but not to spicy. Even Isabel (2 years) ate some. I just bought the pre-fried tortilla strips. You can also top the soup with some avocado, for some creamy goodness!

Serves 8

1 pound shredded, cooked chicken (ok, so I forgot to pull the chicken again. 2 frozen breast went into the crockpot)
1 (15 ounce) can diced tomatoes
1 (10 ounce) can green enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 cup water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas (optional)
vegetable oil (optional)

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Note- if chicken is frozen, pull out chicken about 1/2 hour before serving & shred it. Place chicken back into pot until ready to serve.

Bacon Chicken Pot Pie

Pot pies & bacon??? Sounds yummy to me & it was. Of course I did not follow all the directions, so make sure you do or else you will have gummy biscuits too! Doing the lactose free? Some store brand buttermilk biscuits have no dairy.

Serves 4-6

1 can (10.2 oz) Pillsbury® Grands!® Flaky Layers original refrigerated biscuits
1 can campbells turkey gravy
1 tablespoon cornstarch
1 cup milk
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/2 cup shredded Cheddar cheese (2 oz)
5 slices bacon, crisply cooked, crumbled


Heat oven to 350°F. Spray baking dish (I used a 8 X 10)
Separate dough into 5 biscuit. Set aside. In 3-quart saucepan, stir gravy and cornstarch with wire whisk. Stir in milk, thyme, pepper, chicken, vegetables and potatoes. Heat to boiling over medium-high heat, stirring occasionally. Immediately pour hot chicken mixture into dish; top with biscuits.
Bake 18 to 20 minutes or until biscuits are golden brown. Carefully remove from oven. Sprinkle cheese evenly over tops of biscuits. Bake about 4 minutes longer or until cheese is melted. Sprinkle with bacon.

The chicken mixture must be piping-hot when spooned into the ramekins in order to bake the biscuits properly. (Yes it is, I did not do this step & the center biscuit was gummy).

Spiced Beef and Apple Ragout

This as something a little different, so I thought I would give it a shot. It was pretty good. I would just make a few changes next time, as it was a little sweet for my taste.

Serves 6-8

1 1/2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons flour
1 tablespoon oil
1 can (14 1/2 ounces) beef broth
1 can (6 ounces) thawed frozen apple juice concentrate, undiluted
2 firm red cooking apples, peeled, cored and cut into 1 1/2-inch chunks (I would use green)
2 medium sweet potatoes, peeled and cut into 1-inch chunks
2 teaspoons Thyme Leaves
1 1/2 teaspoons Cinnamon, Ground (I would probably only use 1 teaspoon)
1/2 teaspoon Black Pepper, Coarse Ground
1/2 teaspoon Ginger, Ground
1/2 teaspoon Sea Salt

Coat meat with flour. Heat oil in large skillet on medium-high heat. Add 1/2 of the meat; cook 5 minutes or until browned. Repeat with remaining meat.
Place meat and remaining ingredients in slow cooker. Toss to coat well. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Thicken with additional flour, if desired.

A note about lactose

I am not going to claim that I am an expert on lactose, because I am NOT! I have only had to deal with lactose intolerance with my children. So, with that being said, if I post something that you believe to be wrong, PLEASE let me know.

Little/Low lactose foods

Cheese's As long as it is a hard cheese you should be fine. The important thing is to look for "0 grams of sugar" on the label examples: Mozzarella, Cheddar,Swiss, Parmesan

Cottage cheese, 1/2 cup
Yogurt, with active and live cultures, plain, low-fat, vitamin D-fortified, 1 cup

Chicken and Bacon Roulades

I don't say this about many meals. But, this was fantastic! Even the sauce was great. This is going to be a keeper in my book. Easy & simple, great meal to make if you are gong to try to impress someone. I changed 2 things in this recipe. I used onion instead of shallots & just used pepper (we don't like lemon pepper). The only thing I might do different next time is that instead of pounding out the chicken, I might just make a slit in the breast & stuff the ingredients inside.

Serves 4

Ingredients

4 shallots, thinly sliced (I used 1 small onion)
10 bacon slices (about 1/2 pound)
4 skinless boneless chicken breast halves (about 1 1/2 pounds total)
Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest)
6 Tbsp grated Parmesan (about 1 ounce)
1 Tbps olive oil
1 clove of garlic, minced
1/3 cup dry white wine
2 Tbsp unsalted butter
1 1/2 Tbsp flour
1 1/4 cups chicken broth
1/4 cup heavy cream

Working in batches, cook the bacon over medium heat in an ovenproof heavy skillet, until lightly brown but still flexible (not crisp). Place the bacon on paper towels to drain. Cook the shallots/onions in the remaining bacon fat over low heat, stirring, until softened. Transfer shallots/onions with a slotted spoon to a small bowl and leave any fat remaining in skillet. Preheat oven to 300°F.



Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast. Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt. Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.




Add 1 Tbsp olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades on all sides, about 5 minutes total. Transfer the skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes. (Note: we found that our skillet didn't fit in our oven, so we transfered the roulades to a smaller pan.)

Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. (Careful! The handle is hot, use an oven mitt.) Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer the sauce, whisking, 2 minutes. Pour through a fine mesh sieve into a small saucepan. Keep sauce warm. Remove the wooden toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.

French Onion Chicken Pot Pie

This recipe sounded to good not to try. It was pretty good. I think it tasted even better the second day. Don't want to make the pot pie version, just make the soup. It is super yummy with or without the chicken. I did not have the ramekins, so I just used my skillet & made it a one pot meal.

Servings 4-6

INGREDIENTS
1/4 cup butter or margarine
2 1/2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces (I used breasts)
2 large onions, halved, then thinly sliced (about 1 1/2 cups)
2 cups give or take wine (I like to use white)
2 cups chicken broth
4 cups beef broth
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
6oz Gruyère/swiss cheese, shredded (1 1/2 cups)

DIRECTIONS

Heat oven to 350°F. Spray 8 (10-oz) ramekins or custard cups with cooking spray. Place ramekins on large cookie sheet with sides. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add chicken; cook about 10 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; discard chicken juices.
Melt remaining 2 tablespoons butter in skillet. Add onions; cook about 20-30 minutes or until golden brown. Pour wine over onions (just enough to cover)& simmer until the wine has reduced by 3/4. Add booth broths.
For the ramekins- Spoon chicken into ramekins (about 1/2 cup each. Spoon onion mixture over chicken (about 2/3 cup each). Sprinkle with pepper. Separate dough into 8 biscuits. Place 1 biscuit in each ramekin.
For Skillet method- Place chicken into skillet with the onion mixture. Stir. Place biscuits on top.
Bake about 20 minutes or until biscuits are golden. Carefully remove from oven. Sprinkle 3 tablespoons cheese over each biscuit. Bake 4 to 5 minutes longer or until cheese is melted.

Beer Cheese Soup

Sounds really good right? Well this simple recipe is defiantly a keeper. I served it with brats. I think I am going to buy some soft pretzels to dunk into the leftover soup.

For lactose free- you can substitute your milk (goat, rice etc) for the milk. As far as I can tell the bisquick is dairy free.

Serves 6

1/4 cup butter or margarine
1 1/2 medium carrots, finely chopped (3/4 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
3 cups chicken broth
1 cup Original Bisquick® mix
1/8 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 cup milk
4 cups shredded sharp Cheddar cheese (1 lb)
1/2 cup regular or nonalcoholic beer

In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
In large bowl, mix broth, Bisquick mix, pepper and red pepper until smooth. Gradually stir into vegetable mixture. Heat to boiling over medium heat, stirring occasionally. Boil and stir 1 minute.
Stir in milk and cheese. Heat until cheese is melted. Stir in beer.

Scalloped Potatoes

I hate the boxed scalloped/Au Gratin potatoes. But these are super yummy & quick & easy. You can peel the skins off the baked potatoes or leave them on.

Serves 4

2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1/8 teaspoon garlic powder
1 cup shredded cheddar cheese or swiss or whatever you have
4 medium sized potatoes baked & sliced
4 slices of bacon, cooked & crumbled (optional)
Sliced green onion (optional)


Directions

Melt butter in saucepan; blend in flour.
Add milk gradually and cook, stirring constantly, until thickened. Add garlic powder and 1/2 cup cheese.
Combine potatoes and sauce in 2-qt. baking dish; sprinkle with remaining cheese & bacon.
Bake at 375°F, 25 minutes or until golden brown and heated through. Garnish with sliced green onions, if desired.

Shepherds Pie

Well, I have to say that, well I had never made shepherds pie before last night. This recipe was pretty simple. I liked the flavor combination of the veggies. I did think it needed more salt & pepper. I'm not one to salt & pepper my food after it is made, but this needed it. Jon did not add hot sauce to it, so he must have liked it. I bet with the leftovers though he will be adding some spicy mustard to it. Next time I make this, I'll be putting cheesy mashed potatoes on top. Or I might put some frenchs fried onions on top. Lactose free- use lactose free milk.

Serves 4-6

Ingredients

1 lbs ground beef (ground turkey or chicken would be good also)
1 onion chopped
2 cloves garlic chopped or 1 tablespoon minced
1-2 cups vegetables - examples- chopped carrots, corn, peas, green beans, celery
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
1 1/2 - 2 lbs potatoes (3 big ones)
Butter
Milk

Directions
Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

In another pan, add ground beef and onion & garlic sauté until no longer pink. Drain. Add salt and pepper & worcesterchire sauce.

In the same skillet that you browned your meat in, add you veggies. Sauteing in a little of the fat from the meat (about 5 minutes), or you can use olive oil or butter. If adding corn, add towards end of the sauteing of veggies.

Mash potatoes in bowl with butter & milk

Place beef and veggies in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

Cook in 350 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Note- if using canned corn or green beans, you will need about 1/2 a can of each. Just remember to drain it first.