Monday, August 31, 2009

Taco Pizzza Bake

I found this recipe from Kraft foods but I tweeked it a little bit because I don't like using store bought premade things very often. I prefer to make things from scratch. This recipe was good. Not a jaw dropper but a good easy meal that doesn't take long to make and comes together fast for those nights when you are in a hurry. All the toppings on top make this dish!!

Taco Pizza Bake

1 lb ground beef
1(15 oz) can black beans
1 onion chopped
1 T. minced garlic
1 pkg taco seasoning
3/4 cup water
1(10 3/4 oz)can tomato soup
1 can Buttermilk biscuits but I used homemade biscuits*(recipe follows)Homemade tast way better than those canned ones but use whatever you prefer
2 cups cheddar cheese,shredded
Lettuce, tomatoes, olives, salsa, avocadoes, sour cream, pico de gallo or anything you like on your tacos

Brown the beef with the onion and garlic until no longer pink. Drain the grease. Add the black beans, taco seasoning, water, and soup;heat to boiling. Reduce heat to low and simmer uncovered for about 5 minutes. Remove from heat. Prepare you biscuit dough or use the store bought kind, Cut dough into chunks. Gently stir the biscuit pieces into beef mixture. Spoon mixture into ungreased 9x13 inch pan. Bake at 375 for 18-22 minutes until sauce is bubbly and biscuite golden brown. Sprinkle with cheese. Bake 8-10 minutes longer until cheese is bubbly. Cut pizza into squares and serve each piece with your choice of toppings!!!

2 cups self-rising flour
2 tsp sugar
1/2 cup butter or shortening
2/3 cup buttermilk

Mix flour and sugar. Cut in the butter or shortening until resembles coarse crumbs. Add the butter milkand stir until combined. Roll out on floured surface and cut into biscuits or into pieces for the above recipe. If just making biscuits. place them on a ungreased baking sheet and bake at 450 for 10-12 minutes or until lightly browned.

Wednesday, August 26, 2009

Soft Wrap Bread

I found this recipe over at My Kitchen Cafe. I knew I had to try it. I am glad that I did although mine did not turn out as pretty as hers. I am sure I just need practice. I really do reccomend trying this recipe. It was way better than eating a store bought dry pita bread.

Soft Wrap Bread
*makes about 8-9 breads

3-3 1/4 cups flour
1 1/2 cups boiling water
1/4 cup potato flour or 1/2 cup potato bud or flakes(I used potato flakes)
1 1/4 tsp salt
2 T. vegetable or canola oil
1 tsp instant yeast

Place 2 cups flour into a bowl. Pour the boiling water over the flour and stir till smooth. Cover the bowl and set mixture aside for 30 minutes. In a seperate bowl, whisk together the potato flour or flakes and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes(by hand, mixer, or bread machine)to form a soft dough.The dough should form a ball but should remain somewhat sticky(the dough is fairly stiff so don't be worried) Add additional flour only if necessary, if kneading by hand. keep your hands and work surface lightly oiled or sprayed with cooking spray so dough won't stick. Place dough in bowl, cover and let raise for 1 hour(I let mine rise up to two hours)Divide the dough into 8 pieces, cover and let rest 15-20 minutes. Roll each piece into a 7-8 inch circle and dry-fry them(without oil) on a griddle or frying pan over medium heat for about 2-3 minutes on each side until they are puffed up and flecked with brown spots. Serve immediately or cool slightly before storing in a plastic bag.

Note:this recipe works best with instant yeast so please use it and not the active dry yeast!!!

Here is the bread filled with grilled chicken, lettuce, tomatoes, avocadoes and cheese. This was so yummy but you can fill this with any sanwich fixings you like.

Monday, August 24, 2009

White Chocolate Molasses Cookies

I got this recipe from my Husband's aunt!! They are so yummy especially with vanilla ice cream. She makes them with out the white chocolate chips and I have made them both ways and they are so good either way. I have also made them with wheat flour and you can't even tell. Don't mind the picture it is bad and I was in a hurry so I didn't chill the dough. the cookies raise better and aren't so flat if you chill the dough first.

White Chocolate Molasses Cookies
1 1/2 cups butter
2 cups brown sugar
2 eggs
1/2 cup molasses
2 tsp vanilla
4 1/2 cups flour
4 tsp baking soda
1/2 tsp salt
1 tsp cloves
3 tsp cinnamon
2 tsp ginger
1 pkg. white chocolate chips(optional)

Cream the butter and sugar together until well combined. Add the eggs and mix well. Add the molasses and vanilla and mix. Add all of the dry ingredients and mix well. Stir in white chocolate chips if desired. Chill the dough for 2 hours. Roll into balls and roll in granulated sugar. Put on a greased cookie sheet and Bake at 320 for about 10 minutes or until done. Cool on cookie sheet for 5 minutes than take them off the pan. Enjoy!!!

Wednesday, August 12, 2009

Sticky Coconut Chicken

So I saw this recipe over at MmmCafe, and I decided that I had to try it. It looked so yummy. She got the recipe from My Kitchen Cafe. Both of these ladies have some great recipes so you should go check their blogs out. This turned out really good and my kids devoured(sp) it fast. I will definitely be making this chicken again.

Sticky Coconut Chicken
6 boneless skinless chicken breast or tenders(I cut my breast into tender size pieces)
1 cup coconut milk
1 1/2 T. grated fresh ginger
1 tsp pepper
1 tsp. red pepper flakes(i used half of that because my kids don't like spicy but my husband and I do but I wanted the kids to eat it)

Marinade chicken in the coconut milk, ginger, pepper, and red pepper flakes for at least 4 hours but I would reccomend all day or even overnight.(I did mine for the 4 hours because that is was the original recipe called for but I wanted a stronger coconut flavor so next time I will marinade overnight.) After marinading, grill on the Barbeque or the George foreman grill.

1 1/2 cup rice vinegar
3/4 cup sugar
6 T. soy sauce
1-2 tsp red pepper flakes or 1/2 tsp Sriracha hot chili sauce~you can find this at any grocery store on the asian or chinese food isle~i used the chili sauce

While the chicken is grilling, bring the above ingredients to a boil and simmer and cook until mixture is reduced and thickened, about 10 minutes. Mine never thickened enough for me by boiling so I added 2 T. of cornstarch mixed in water to the above mixture and it thickened it just right. Immediately take the mixture off the heat once it reaches your desired thickness. With a pastry brush glaze both sides of the chicken the last few minutes of grilling. Serve over rice. Top the rice and Chicken with more glaze. Don't leave the glaze out it makes the dish.
My husband and I also added a little bit more Sriracha sauce to our rice and chicken once it was dished up. I didn't want to make it too spicy for the kids but my husband and I like spicy.

This was one of my kids plates. I cut up the chicken for them before serving it and we had it with steamed broccoli and zucchini(not pictured because my kids only wanted broccoli) This dish goes so well with steamed veggies!!!

Friday, August 7, 2009

Peanut Butter Bars

Growing up our school lunch lady made these wonderful No bake peanut butter bars. They are oh so bad for you but oh so good especially if you are a peanut butter lover. I have been wanting the recipe and finally found one that tastes just like I remember them. Gives these babies a try you will not regret it plus they are really fast and simple to put together.

Peanut Butter Bars

1 18 oz. jar(or about 2 cups)Creamy peanut butter
1 stick butter, softened
3 cups powdered sugar
2 cups rice krispies
1 bag of milk chocolate chips

Mix the first 3 ingredients until smooth. Then add the rice krispies and mix well. Press into a, greased with cooking spray, 9x13 pan. Melt the chocolate chips in the microwave or over a double broiler and spread on top of the peanut butter bars. Refrigerate for about 1 hour or until chocolate is set. Cut and enjoy!!!

Doesn't that looks so yummy!!!

Tuesday, August 4, 2009

Rainbow Cake

I made this Rainbow cake for my sister in laws birthday! I was so happy with the bright colors and the way it turned out. I made it with a white cake mix and frosted it with Cream cheese frosting. It was so simple and tasty. Give it a try your kids will love it!!

Rainbow Cake

2 boxes white cake mix
Gel food coloring~must use this kind if you want the bright colors
Cream cheese frosting

Mix the cake mixes according to the package directions. Then divide the batter between 5 bowls. Mix a diferent color of food coloring into each bowl like so:

Spray 2 round cake pans with cooking spray. Dump about 1/2 -1 cup of each color on top of each other in the pans. Do not spread out just let it spread out on its own. Bake in a 350 degree oven for 20-25 minutes or until a toothpick inserted comes out clean. Let cool and frost!! You can also make cupcakes like this:

Happy Baking!!!