Monday, December 03, 2007
Chicken Enchiladas
2-3 chicken breasts, cooked and cubed
1 can cream of chicken soup
1/4 - 1 whole can 8 oz. can El Pato jalapeño salsa (depending on how spicy you like it)
1 8 oz. can tomato sauce
grated cheese
black olives, chopped (optional)
green onions, chopped (optional)
Mix together cream of chicken soup, El Pato, and tomato sauce with wire whisk in a bowl to make enchilada sauce. Spread about 1/2 c. of enchilada sauce in bottom of glass 9 x 13 dish.
Spread tortillas over counter to easily fill all of them at once. Spoon 1/4 c. enchilada sauce in a line down the middle of each tortilla. Evenly distribute chicken and cheese on top of the line of sauce for each tortilla.
Fold a tortilla in half, and then in half again as you fold the rounded part of the tortilla around the part with the filling. Place in dish, and repeat with each tortilla.
Spoon remaining enchilada sauce over the top to cover all of the tortillas (any tortilla not covered in sauce will dry out when you bake them). Top with grated cheese. Top additionally with green onions, or chopped olives if desired.
Bake at 350 for 20-30 minutes, until warmed through.
(I can't lie, I am flattered that my brother-in-law requests "Whitney's Enchiladas" for dinner on his birthday.)
*While I usually prefer the tortillas you cook yourself so they are fresh, just a regular bag of flour tortillas from the store taste better with these enchiladas. Of course, most of these pictures were taken with the bake at home tortillas because I didn't have any of the others on hand.
Serve this with some Zatarain's Black Beans and Rice or Rice a Roni Spanish Rice with a can of diced tomatoes mixed in.
They would also be awesome with this recipe for Quick and Easy Black Beans.
Tuesday, November 06, 2007
Lite Lion House Rolls
1 Tbl. yeast
2 c. warm water
1/3 c. sugar
2 tsp. salt
1/4 c. light margarine
2/3 c. instant nonfat dry milk
5-6 c. flour
2 egg whites
1 Tbl. olive oil
Use electric mixer. Combine yeast and water, let stand 5 minutes. Add sugar, salt, margarine, dry milk, 2 c. flour, and egg whites. Beat together until smooth after each addition. Add about 1 more cup flour, 1/2 c. at a time (in your mixer if it will take it, or by hand), until it is well mixed in. Turn dough onto a lightly floured board and kned until it is smooth and satiny, about 10 minutes.
Gather dough into a ball. Scrape bowl clean and spra it with nonstick cooking spray. Return dough to bowl. Let dough rise in a warm (not hot) place away from drafts until about triple in bulk. (In a cool oven with a pan of hot water on a rack under it is a good place.)
Use the last of the flour as needed on the board for rolling and shaping the dough. (Don't use it all unless you need it.) Turn dough out onto floured board and let rest for 10 minutes so it will be easier to manage as you roll it. Roll or cut into desired shapes. Place on baking sheets sprayed with nonstick cooking spray. Brush surface of rolls with olive oil. Let rise in warm place until double in size (about 1 1/2 hours).
Bake at 400 degrees for 15 to 20 minutes or until browned.
Make 3 dozen rolls.
And here's the best part:
Per roll:
101 calories
1 g fat
151 sodium
Chocolate Eclaire Cake
3 packages graham crackers
2 small vanilla pudding, or 1 large vanilla pudding
3 1/2 c. milk
1 can milk chocolate frosting (from the store)
8 oz. cool whip
Mix pudding, milk, and cool whip. Layer a 9 x 13 pan with package of graham crackers. Pour on half of pudding mixture. Add another layer of crackers. Pour on remaining pudding. Add last layer of crackers. chill at least 2 hours, then ice the cake. Chill in refrigerator 18-24 hours.
Chocolate Chip Pumpkin Cookies
I've been looking for a good recipe for these so I could make my own (as much as I love the ones at Macey's grocery store). Then I went to a party down the street and these were so good I had to get the recipe. Thanks Julie.
1/2 c. butter or margarine
1 1/2 c. sugar
1 egg
1 cup canned pumpkin
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
2 1/2 c. flour
1 c. chocolate chips
Cream butter and sugar until fluffy. Beat in egg, pumpkin, and vanilla. Mix and sift baking powder, soda, salt, nutmeg, cinnamon, and flour. Add to creamed mixture. Add chocolate chips.
Drop onto well greased cookie sheet. Bake at 350 for 15 minutes.
Makes 5 dozen.
Tuesday, October 30, 2007
Yummy Mummies
Friday, July 20, 2007
Warm Ham and Swiss Sandwiches
At Thanksgiving time, I found mini croissants (pictured at top) that were the perfect serving size. They were a good size for my kids, the slice of cheese fit on it perfectly.
Saturday, June 23, 2007
Buttons
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Friday, May 18, 2007
Chex Mix
Peanut Butter Chews
Can't believe I haven't put this recipe on here yet. These are my husband's (and now my children's) favorite.
1 c. powdered milk
1/2 c. peanut butter
1/2 c. corn syrup
2/3 c. powdered sugar
3/4 c. milk chocolate chips
Mix well until uniform consistency, adding chocolate chips only when other ingredients are mixed well. Roll into small 1/2" to 1" balls and chill. Or roll into a long tube like a snake inside of plastic wrap, chill, and cut into pieces.
If you are using the very fine powdered milk from the cannery, only use 1/2 c. powdered milk.
Note: All of these ingredients are things you could keep in your food storage so I have these as an easy treat or comfort food that you could make without baking or refrigerating in an emergency. I know if there was an emergency and we were living off our food storage for whatever reason, these would cheer my family up for sure.
Frosting
3 c. powdered sugar
1 egg
Mix together with electric mixer. May add water in small amounts (drops) to thin if needed. Add food coloring as desired.
(This is the same recipe as the chocolate frosting without the cocoa.)
Emeril's Belgian Waffles
Monday, April 16, 2007
Barbara's Potato Casserole/Ham and Potatoes
Bake at 350 degrees for 30-45 min. to make crispy.
Tuesday, April 03, 2007
Strawberry Shortcake
1 white cake mix - follow the directions
Bake the cake mix in 2 - 9 x 13 pans OR in one jellyroll pan. Bake at 350 for 12-15 minutes. Let cool in pan.
Mix:
8 oz. soft cream cheese
1 c. powdered sugar
Mix til stiff: (in a separate bowl)
1 pint whipping cream
1 c. powdered sugar
Fold the 2 mixtures together and spread over the cooled cake. (You can do this much ahead of time if necessary. Cover with foil and put in fridge overnight.)
4-5 baskets of strawberries washed and cut in half
1 jar Marie's strawberry glaze
Cover berries. There should not be a lot of extra glaze on berries. Put the berries on top of the cake and chill before serving.
Fresh Peach Dessert
1 lb. package French Vanilla Creme cookies (Keebler)
Roll into crumbs, and put 3/4 of crumbs into 9 x 13 pan.
Cream well:
1 square of butter (not margarine)
2 c. powdered sugar
2 eggs
Spread creamed mixture onto crumbs.
Cut 6 or 7 large peaches in wedges and cover creamed mixture. Fill to top of dish.
Whip 1 pint cream. Don't sweeten.
Spread over peaches and sprinkle with remaining 1/4 of crumbs.
Chill 4 hours before serving.
Homemade Ice Cream
Beat until creamy:
5 eggs
2 1/4 c. sugar
1 c. evaporated milk
1 pint heavy whipping cream
1/2 gallon whole milk (won't use it all)
1/4 tsp. lemon extract
3 Tbl. vanilla
3-4 junket tablets (these help it set up somehow. All I know is my Mom can't find them where she lives and has to stock up sometimes when she comes to Utah.)
Don't mix it too much with the beaters. Crush up the junket tablets and dissolve them in a small amount of water. Combine everything in ice cream maker except whole milk, then add the whole milk until container (6 qt.) is 2/3 full.
Freeze. Fill the ice cream maker with ice, then rock salt. Repeat until full, and then while freezing and it melts a little.
Homemade Pizza
I got this recipe from Jen. My whole family loves this homemade pizza.
1 cup warm water
1 Tbsp instant yeast
1 tsp sugar
1 tsp salt
1 ½ Tbsp oil
about 2 ½ - 3 cups flour
Add the water, yeast and sugar first. Then salt, oil and flour. Mix until bread is pulling away from side of the bowl. Mix for about 4 minutes or knead till elastic. Let rest for a few minutes. Roll dough into desired shape. Poke with a fork to avoid bubbles, then top with canned pizza sauce, grated mozzarella cheese, and desired toppings. Bake at 450° for 10-14 minutes. Crust should be slightly brown.
Variation: Ham and Broccoli Roll
Make bread dough. Roll out ¼” thick. Spread ham, broccoli, and cheese over the dough. Roll up like a cinnamon roll. Cut into ½ - 1 inch thick slices. Place on greased cookie sheet so they aren’t touching but will tough when they rise. Bake on 350° for 25-30 minutes or until golden brown on top.
Tip: Let your kids slice the olives with an egg slicer. They love to help and they can't cut their fingers with it.
Super Caesar Salad
5-6 Romana or plum tomatoes
1 c. grated Swiss cheese
1/2 pound bacon - cooked and crumbled (or chicken for a Chicken Caesar Salad)
1/2 c. slivered almonds
4 Tbl. parmesan cheese
Dressing:
3/4 c. olive oil
juice of 1 lemon (2-3 Tbl)
3 cloves garlic finely chopped
1/2 tsp. pepper
1 tsp. salt
Tuna Noodle Casserole
1 can cream of mushroom soup
3 c. uncooked egg noodles
Cook noodles, drain and rinse. Add tuna and soup. Warm through. May serve sprinkled with crushed potato chips.
Pinto Beans
A classic dinner from Kevin's family.
2 c. dry pinto beans
6 c. water
1-6 oz. can tomato sauce
2 tsp. salt
1/4 c. taco seasoning
Let beans soak overnight. Change the water. Add remainging ingredients and turn on low for all day, or on high for 4-5 hours.
Top with cheese. Serve with ketchup if desired.
French Dip Sandwiches
Cook beef brisket at 350 for 6 hours in 4-5 cups of beef broth (you can also use a crockpot). Cut the meat into slices and serve on rolls or hoagie bread. Serve with additional beef broth for dipping.
Fajitas
Cut up bell peppers into strips. Use the green peppers as a base, but the red, yellow, and orange peppers are sweeter and will add more flavor if you mix in a few of them. Don't forget to add strips of onion too. I always forget the onion.
Cook the peppers and onions in a small amount of olive oil (or sometimes I steam them for a lower-calorie option) and mix in the meat right before serving. The trick is to get the peppers just right so they are soft but still have a little texture to them without being crunchy.
Serve in warm tortillas with cheese, salsa, and sour cream.
Dinner in a Pumpkin
1 medium onion, chopped
3-4 stalks celery chopped
3/4 c. Minute Rice
1/4 c. soy sauce
1 can cream of chicken soup
1 can cream of mushroom soup
1 3/4 c. water (off of the celery)
chow mein noodles
Boil celery and onion. Brown hamburger. Mix all ingredients together. Bake covered 1/2 hour at 350. Uncover and sprinkle with chow mein noodles. Bake uncovered another 15 minutes.
Serve with more chow mein noodles.
*We bake this in a pumpkin on Halloween and serve it out of the pumpkin. Serve by candlelight with orange jello topped with cool whip ghosts and chocolate chips eyes, root beer, and yummy mummies.
Taco Meat/Taco Salad
For my tacos I just brown a pound of hamburger with an onion, then add taco seasoning and a can of kidney beans.
Serve tacos in corn shells or flour tortillas. Top with salsa, tomatoes, cheese, lettuce, sour cream or dressing.
For taco salad, use more lettuce to make and salad, use above toppings, and finish with ranch dressing and Frito corn chips.
Nothing special and really easy, but so good.
Breakfast Pizza
This is a tradition for our family on Christmas morning and every six months for General Conference. On Christmas we have it with orange slices topped with powdered sugar, and for Conference sometimes we'll make orange julius to go with it.
2 packages crescent rolls
1 package sausage, cooked
1 1/2 c. frozen grated hashbrowns
12 eggs
salt and pepper
grated cheese
parmesan cheese
Roll out the packages of crescent rolls to cover a jelly roll pan (3 long ways, and 1 across the bottom). Pinch the seams together to seal and be sure to make a crust around the edge of the pan or the eggs will run underneath.
Sprinkle the sausage and hashbrowns evenly across the pan. Whip the eggs in a separate bowl and pour over the sausage and hashbrowns. Top with salt and pepper and grated cheese. Finish with parmesan cheese on top.
Bake at 350 for 30 minutes. Serve with ketchup. It's good without ketchup too. :)
Friday, March 30, 2007
Cauliflower Cheese Sauce
Melt 3/4 of a square of butter. Take off heat. Add 3 heaping Tbl. flour to make a thick paste. Add milk till it is creamy like gravy (about 1 c.) When your cauliflower has steamed for 5 minutes, run the pressure cooker under cold water, open it up and add water off the cauliflower to the cheese sauce (about 1/4 c.) and put the sauce back on the stove top. Bring it to a boil. As it gets near to boiling it will thicken; add milk as it thickens to keep it the consistency of gravy. As soon as it boils, the consistency will not change, so don't add any more milk. Add grated cheese - about 1-2 c. and salt to taste. Pour over the cauliflower in a serving bowl.
Yuuuuummmmmm.