Archive for September, 2008

Mexican Chicken Soup

Posted on September 30, 2008. Filed under: Chicken, Main Dish, Slow-Cooker, Soups |

This recipe was originally posted in What’s for Dinner July 2008 on forums by futureteacher:


1-1/2 lbs boneless skinless chicken breasts, cubed
2 tsp oil
1/2 cup water
1 envelope taco seasoning
1 can 32 oz V8 juice
16 oz salsa
15 oz can black beans, rinsed/ drained
10 oz pkg frozen corn
6 tbs cheddar cheese
6 tsp sour cream
2 tbsp fresh minced cilantro

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated. Transer for a 5-qt slow cooker. Stir in V8, salsa, beans and corn. Cover and cook on low 3-4 hours. Serve with cheese, sour cream and salsa. Makes about 6 servings.
Source: Taste of Home

Read Full Post | Make a Comment ( None so far )

Papusa from Food for the Soul (Father Leo)

Posted on September 24, 2008. Filed under: Hispanic |


Ingredients (Serves 2-4 )

5 cups masa harina flour
4 cups water
24 ounce can refried beans
3 cups soft white cheese
light vegetable or olive oil

Using a large mixing bowl, gradually stir water into masa harina until dough forms ball that can be handled.  Empty refried beans into separate bowl.  Place grated cheese into another bowl.  Divide dough into about 25 pieces.  Roll each into a ball and flatten between palms of hands to about 1/2-inch thick.  Put a spoonful of beans and a small handful of cheese into center of each pupusa.  Flatten again with filling inside.  Brush hot skillet with oil and cook pupusas on each side 4-5 minutes until golden-brown.  Outside should be firm.

Read Full Post | Make a Comment ( None so far )

Breadsticks (Chocolate on my Cranium)

Posted on September 18, 2008. Filed under: Bread |

Breadsticks by Chocolate on my Cranium

2 TBSP sugar and 1 TBSP yeast in 1 1/2 cups warm water

3 cups flour and 1/2 tsp. salt. Mix and knead for 5 minutes. I use my Kitchen Aid with the dough hook for this. The dough will be really soft, even sticky, that’s okay!

Let rest for 10 minutes. Melt 1/2 cube (4 TBSP) of butter in a bowl in the microwave and pour into a 11×17 pan (jelly roll pan). Place dough into pan then lift and turn over so that both sides of the dough are covered in the melted butter. Press dough into pan. Sprinkle with desired seasonings: garlic salt, parmesan cheese, Lawry’s salt, rosemary, grated cheese, pepper, etc. Let rest 15 minutes. Cut into strips with pizza cutter. Bake at 350 for 20 minutes or until golden brown. Recut with a pizza cutter and serve.

My favorite seasoning combos are:
rosemary, minced garlic, Parmesan cheese
Italian seasoning, garlic salt
Lawry’s salt, grated cheddar cheese

Read Full Post | Make a Comment ( None so far )

Applesauce Muffins

Posted on September 11, 2008. Filed under: Dessert, Muffins |

Applesauce Muffins

4 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground allspice, optional
2 teaspoons baking soda
1 cup butter or margarine, softened
2 cups sugar
2 eggs
2 cups applesauce
2 tablespoons vanilla extract
1 cup raisins, optional

In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Source: Denahowy at Family Corner

NOTE: I am considering subbing in walnuts for the raisins, and adding some chopped apple as well.

Read Full Post | Make a Comment ( None so far )

Easy Arroz Con Pollo

Posted on September 9, 2008. Filed under: Chicken, Main Dish |

1 tbsp olive oil
1 cup cooked chicken
1 (8 oz) box yellow rice
1/2 cup frozen peas

In a large skillet over medium heat, heat oil and coked chicken until it starts to brown. Add 1 1/2 cups water to chicken and add peas. Bring to a boil.
Add Rice packet. Reduce heat and simmer for about 25 minutes. Stir and serve. Makes 4 servings

SOURCE: cat lover at MomsMenu

Read Full Post | Make a Comment ( None so far )

Cajun Chicken Strips

Posted on September 7, 2008. Filed under: Chicken, Main Dish, Reviewed |

3 tablespoon all-purpose flour
1 TBL poultry seasoning
2 teaspoon garlic salt (I use half garlic powder)—I used garlic powder
1 1/2 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon cayenne pepper

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-in. strips (can use boneless thighs also)
2 tablespoons butter OR margarine
Italian parsley and chili peppers, optional

In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear. Garnish with parsley and peppers if desired.4-6 servings.

REVIEW: This was very tasty. It was easy to make too!

Source:  Kell at Family Corner

Read Full Post | Make a Comment ( None so far )

Easy Chicken Puffs

Posted on September 4, 2008. Filed under: Chicken, Main Dish, Reviewed |

Easy Chicken Puffs

2 cups cooked, diced chicken (I usually grill or cook extra chicken sometime when I’m already making it for a family meal and then make a batch of puffs in the next couple of days.)

8 oz. cream cheese, at room temperature (I use the herb and chive flavored cream cheese, because it is NUMMY in the puffs, but you could use plain as well.)

1 tube of 8 refrigerated bake-and-serve crescent rolls

1/4  cup diced onion

1 Tbsp. olive or vegetable oil

4 Tbsp. seasoned dry bread crumbs

4 tsp. butter


Slowly cook onion in oil on stovetop, allowing it to caramelize slightly.  Stir onion and cream cheese into diced chicken.  Carefully remove roll dough from tube and divide into 4 portions of 2 triangles each.  Pat connecting seams of each pair of rolls together and stretch lightly to form 4 squares of dough.  Place 1/2 cup of chicken mixture in the center of each square, then gently pull corners up around chicken and pinch all seams together so they’re sealed tightly.

Freezing for later use:

Place four little chicken puffs seam-side down on a tray that has been lightly oiled or covered with parchment.  Place tray in freezer and allow puffs to freeze solid, then remove from tray and store in a tightly sealed container or plastic freezer bag.


Allow puffs to thaw.  Preheat oven to temperature specified on the roll packaging and bake for 15 minute or until dough is cooked but not yet browned.  Remove from oven and place one teaspoon butter on each puff, then top the butter with a tablespoon of breadcrumbs.  Return puffs to the oven for remainder of cooking time – 5 or 10 minutes.


REVIEW:  I made these for dinner 09/14/2008.  TheDad and I liked them; the kids did not.  (However, Big Brother said that he would like the puffs with a different “sauce” for the chicken.)  The cream cheese was very rich.  Also, the dough is difficult to shape; it’s sort of gooey feeling when you handle it.

Read Full Post | Make a Comment ( None so far )

Kentucky Biscuits

Posted on September 4, 2008. Filed under: Bread |


  • 2 c. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • dash of salt
  • 2 Tbl. sugar
  • 1/2 c. butter
  • 3/4 c. buttermilk (Don’t have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk.)


Mix dry ingredients.  Add butter, milk and form into soft dough.  Do not over knead!  Pat into a ungreased 6×6 pan.  I use a pie pan myself so you can use whatever.  Cut into serving size portions before you cook.  Bake at 400′ for 15 to 20 minutes or until done and golden brown. SUPER EASY, HUH?!  OH, so good:)


Read Full Post | Make a Comment ( 1 so far )


Posted on September 3, 2008. Filed under: Bread, Reviewed |

From Kathryn Judson:

Our current favorite roll ‘recipe’ is loosely based on the following recipe from the back of a Western Family Bread Flour bag. I put ‘recipe’ in single quotes, because I tend to get a bit free form when I cook, especially when I bake bread. At any rate, I’ve never made the glaze, I’ve never tried the heart-shape business, I usually make the rolls smaller than they suggest, I sometimes make crescent rolls, but I sometimes make buns along the lines of hamburger buns, to use to for deli sandwiches.

I almost always substitute whole wheat flour for some of the bread flour (sometimes just a quarter cup, but usually more than that), I never measure the flour (I just keep adding until it feels right), and I don’t measure the honey (who likes to scrape away at a measuring scoop or cup that’s got honey stuck to it?) and rarely use a whole quarter cup. I don’t follow the orders or techniques given, and I usually use what is called the sponge method (you make a batter, and let that rise, stir it down, and then add more flour to make a regular dough – from there you follow the directions for the regular dough). I don’t always use 2% milk, either – I’ve used whole and I’ve used skim, and everything in between. (Did I mention that I’m pretty free form when I bake bread?)

But, all in all, otherwise I stick pretty close to this recipe. 😉

Well, OK, I also mix brands a lot. But it’s their recipe, and I’ve gotten good results with their products, so, if they want to specify Western Family, who am I to quibble?

Heart Shaped Honey Rolls


1 cup Western Family 2% milk

1/4 cup Western Family honey

2-1/2 tsp Western Family yeast

1/4 cup Western Family butter, melted

2 egg yolks, beaten

4 cups Western Family bread flour

2 tsp Western Family salt

2 Tbsp Western Family granulated sugar


2 Tbsp Western Family honey

1/2 cup Western Family butter, melted

2/3 cup Western Family powdered sugar

1/2 tsp finely chopped lemon peel


Warm milk and honey slightly. Add yeast and let stand until foamy. Blend in melted butter and egg yolks. Transfer mixture to large bowl.

Blend together bread flour, salt and sugar; add to yeast mixture. Mix until mixture forms dough. Knead dough until smooth, about 10 minutes. Place dough in a large, oiled bowl and cover. Place bowl in a warm place until dough doubles in size.

Punch down and form into 12 evenly sized balls. Make a 1/2-3/4″ cut into center of the ball from one side to make the heart shape. Place on a greased cookie sheet. Cover loosely and rise until doubled in size.

Preheat oven to 400 degrees F. Bake rolls until golden brown, about 15-20 minutes. While rolls are baking prepare glaze. Combine honey, melted butter, powdered sugar and lemon peel. When rolls are removed from oven, liberally brush with glaze. Serve warm.

Makes 12.

I usually don’t use a greased cookie sheet, if I have baking parchment paper on hand. It’s a luxury, but it makes for better results, and easier clean-up. I usually bake the rolls spaced out in shiny, rectangular cake pans, instead of on cookie sheets, the theory being that maybe they won’t overbrown as easily that way. (This is just a guess. But it seems to work. For me.) And we don’t necessarily serve them warm; they’re just fine at room temperature. I freeze most of them. They thaw wonderfully in the microwave.

These are tasty enough and moist enough I often eat them plain – no butter or anything. They work great with peanut butter. Or ham. And lots of other stuff.


REVIEW:  These are amazing!  I made them as sandwich rolls and they were very good.  Added 1 tbl vital gluten per cup of flour, and I let them rise a very long time (accidentally!) but they did not deflate.  I wound up with softball-size rolls and the taste & texture was terrific.

Read Full Post | Make a Comment ( None so far )


Posted on September 3, 2008. Filed under: Bread, Breakfast, Brunch |

We often mix up a quick version of cinnabuns using a biscuit type dough. With summer here and more leisure time we’ve been enjoying genuine yeast raised cinnabuns. I use the buttery rolls recipe off of my Cheat Sheet, increasing the sugar to half a cup and using three teaspoons of yeast. I let the dough mix up in my Zo set to the quick dough cycle and it’s ready in half an hour. Then we roll the dough out into a rectangle. Spread with half a stick of softened butter and sprinkle with half a cup of good cinnamon sugar.

Preheat oven to 375°F. Blend together 1 stick of butter, 4 cups flour (I use half whole wheat), ½ cup sugar, and 1 tablespoon baking powder. While you are going at that mixture with your pastry blender, you might have a little helper to mix up the cinnamon sugar: stir two teaspoons of good cinnamon into half a cup of sugar. If you are fortunate to have another helper, that one can get started on the wet ingredients: break an egg into a glass measuring cup. Add a splash or two of vanilla, whisk it a bit with a fork, and add milk to make one cup. Gently mix this into the nicely crumbled dry ingredients just until dough holds together. Roll out into a rectangular sort of shape. Spread dough with a stick of softened butter and then sprinkle with the freshly mixed cinnamon sugar that your littlest helper prepared. Roll up along the long edge into a probably somewhat untidy but friendly shaggy log. Slice into nice fat cinnabuns and place on cookie sheet, around 25 or so depending on how big you make them. Bake for approximately 18 minutes or until done (lightly browned). While they are baking your assistant can mix up the icing: one cup of confectioner’s sugar with enough milk to make a spreadable icing. My helpers always play the game of adding too much milk – oh dear it’s too runny! Must add more sugar – drat now it’s too stiff – needs more milk etc. until they’ve practically doubled the icing amount. But no one ever complains. Don’t forget to put the kettle on while the Yums bake. Try to let them cool a bit before spreading with the icing.


Read Full Post | Make a Comment ( None so far )

« Previous Entries


    My collection of recipes that I haven’t yet tried! I’m buried under paper here….


    Subscribe Via RSS

    • Subscribe with Bloglines
    • Add your feed to Newsburst from CNET
    • Subscribe in Google Reader
    • Add to My Yahoo!
    • Subscribe in NewsGator Online
    • The latest comments to all posts in RSS


Liked it here?
Why not try sites on the blogroll...