Tuesday, May 29, 2012


This is not exactly a recipe, but more of a concept. The picture below is not of a chalupa obviously. I forgot to take a picture before we at them all. However, the scone (or fried bread) pictured below is what I used for the chalupa shell, except mine were larger because I stretched the dough out more before I fried them.
1 pkg. of frozen roll dough
taco seasoned cooked hamburger
taco toppings (lettuce, guacamole, tomatoes, sour cream, black olives, green onions, etc.)

Thaw out the frozen dough and let rise according to the directions. Heat up a pan full of vegetable oil. Dip your fingers in a container of crisco (so they don't stick to the dough). Take the bread dough and stretch it out until it gets ready to break. Drop it in the hot oil. Turn it over when the side facing down is light golden brown. When both sides are brown, remove it from the grease and let it dry on a paper towel. Fold it in half like a soft taco and fill with hamburger and toppings.

Peanut Butter No-Bake Cookie Bars

For some reason I have trouble making no-bake cookies. They usually don't set up and we end up having to eat them with spoons. However, this recipe turned out just fine. These are a good twist on the traditional cookies in that they are all peanut butter with no cocoa. It's nice to just pour them into the pan and not have to drop them out like cookies. For this recipe, it helps to have the peanut butter measured out and ready to go and the oats standing by with a measuring cup, because you will want to be quick once it is time to add them.
Peanut Butter No-Bake Bars
1/4 c. butter
2 c. sugar
1/2 c. milk
1 c. peanut butter
3 c. oats
Spray an 8 x 8 pan with Pam. In a heavy saucepan, cook the butter, sugar and milk until it comes to a boil. Make sure to stir frequently, because this can burn easily. After it comes to a boil, set your timer for 2 minutes and keep stirring. After 2 minutes, add in the peanut butter and mix until melted. Then mix in the oats. Pour into your pan. Let it harden and cut into squares.

Wednesday, May 23, 2012

Strawberry Stuffed French Toast

This is an awesome recipe. Very decadent. I failed to take a picture, but you can see what they looked like by going to Southern Plate's website. That is where I got the recipe. Her recipe calls for letting it sit overnight, but I adapted it so that you don't have to let it sit and you can make it right away. You could easily substitute blueberry or raspberry instead of strawberry in this recipe, if you prefer.

Strawberry Stuffed French Toast
1 big loaf of uncut French or Italian bread
8 oz. cream cheese
3 T. of strawberry preserves, plus 1/2 c. for syrup
7 eggs
1 1/2 c. milk
2 t. vanilla
In a mixing bowl, whisk together the eggs, milk and vanilla. Set aside.  Slice the bread into 1 1/2 inch slices. Make a slit into the center of the big slice of bread, kind of like a pocket, but don't go all the way through. Mix together the cream cheese and 3T. of jam. Warm up a skillet and melt a little butter in it, so that the bottom is covered in butter. Spoon the cream cheese mix into the pocket of the bread. Put the bread in the egg mixture and make sure the bread soaks up the egg on both sides. Drop onto the skillet and fry until golden brown. Repeat for all the pieces. Put the 1/2 c. preserves into a bowl and microwave for 30 seconds or so, until syrup consistency.  Serve on the french toast.

Sunday, May 6, 2012

Creamy Chicken Enchiladas

These are really good and do not use cream of whatever soup. The sauce is sour cream based. If you want this to be spicier, use pepper jack cheese.
Creamy Chicken Enchiladas
tortillas, flour or corn
chicken, cooked and shredded
2 c. shredded jack cheese
2 cans of diced green chiles
3 T. flour
2 c. chicken broth
Mix the chicken and 1 c. of cheese in a bowl. Spray a 9 x 13 pan. Put the chicken mixture inside each tortilla and roll up and put in the pan.
In a saucepan, melt the butter. Whisk in the flour. Cook for 1 minute. Whisk in the chicken broth. Cook for a few minutes until thickened. Whisk in the sour cream and green chiles. Bake at 350 for 25 minutes.

Caramel Cake

This is fast, easy and delicious. We loved it.

Caramel Cake
2 cans of coconut pecan frosting (like you put on German chocolate cake)
1 yellow cake mix
1 box of instant vanilla pudding
1 c. milk
1 c. oil
4 eggs
Beat the cake mix, pudding, oil and eggs. Pour into 3 greased and floured 9 inch cake pans. Bake for 25 minutes or until done in the middle. Let cool. Frost with the coconut pecan frosting. You can just put it between the layers and on top, or you can frost the outsides too.

Tiny Peach PIes

The peach filling for these pies is delicious. It would be so good on vanilla ice cream, or in a yellow cake. I am going to try it with a cake. If you want to do these the long way, make your own pie crust. I just used refrigerator crust today. We have too much going on for me to be making homemade pie crusts. These were still wonderful.
 Tiny Peach Pies
1 box of pie crust
1 bag of dried peaches
2 c. water
1 c. sugar
1/4 c. butter
1/4 t. cinnamon
Put the peaches and the water in a saucepan and bring to a boil. Then simmer for 10 minutes or so. Add in the sugar, butter and cinnamon. Continue to simmer until soft. Smash with a potato masher. Let cool a little.
Spray a muffin tin or two (I got 8 pies out of my box of pie crust). Spread out the pie crust. Use a cup to cut a circle big enough to fit inside the muffin tin. I used a pretty big plastic cup for the bottom. Then use a smaller cup to make the top crust. Press the bottom piece into the pan. Fill with peaches. Add the top crust. Whisk together an egg white and some water and brush on the tops of the crust, sprinkle with sugar. Bake at 350 for 15 minutes or so, checking for when they are brown.

Pecan Pie Cake

I did not actually make this myself. A friend at work made it. (Thanks Trish!) It was so good, I have to share the recipe. This is one of those cakes that is very impressive and worth the effort. I wish there were leftovers!
Pecan Pie Cake
1/2 c. dark brown sugar
3/4 c. dark corn syrup
1/3 c. cornstarch
4 egg yolks
1 1/2 c. half-and-half
1/8 t. salt
3 T. butter
1 t. vanilla extract
Whisk together everything but the butter and vanilla in a heavy saucepan. Bring to a boil, whisking constantly, and boil for at least one minute, or until thick. Remove from heat, whisk in butter and vanilla. Let cool. Put a sheet of wax paper on top of the frosting and refridgerate for at least 4 hours.

3 c. finely chopped pecans
1 stick of butter
1/2 c. Crisco
2 c. sugar
5 large eggs, separated
1 T. vanilla
2 c. flour
1 t. baking soda
1 c. buttermilk
3/4 c. dark corn syrup

Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well.  Add egg yolks, 1 at a time, beating just until blended after each addition.  Stir in vanilla.
Combine flour and baking soda.  Add to butter mixture alternating with the buttermilk, beginning and ending with flour  mixture.  Beat at low speed just until blended after each addition.  Stir in remaining 1 cup pecans.
Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Gently fold in remaining egg whites. Pour into prepared pans.Bake at 350 for about 20-25 minutes. 
Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Brush the tops and sides of layers with corn syrup, and cool completely. Spread half of pecan pie filling on one layer, pecan side up.   Place second layer, pecan side up, on filling, and spread with remaining filling.  Top with remaining layer, pecan side up.