Sunday, February 28, 2010

Macaroni Grill Penne Rustica


Mmm!!  So good and fancy!  This makes a lot, so I just halved it.
Macaroni Grill Penne Rustica
From Your Homebased Mom Blog

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika
Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt
1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream
Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.
Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields one 8×8 and two 9×13 casserole dishes.
Preparation Time: More than an hour

Saturday, February 27, 2010

Honey Lime Chicken Enchiladas

These are the absolute best enchiladas I have ever eaten. I OD'd on enchiladas after our first year of marriage and swore never to make a cream of chicken soup-based recipe ever again. Then, I discovered these. Perfectly sweet and spicy, they will melt in your mouth. Pair them with a black bean and rice mixture, and you have your new favorite meal on a plate. I was dreaming about these after I ate them and devoured them for left-overs for at least the next three meals. You have GOT to try these.
picture courtesy Phe-mom-enon
Honey Lime Chicken Enchiladas
Recipe from Phe-mom-enom

1/3 c. honey
1/4 c. lime juice (approx. 2 large limes)
2 tsp-1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 2 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (2 large chicken breasts)
12 corn or flour tortillas
2 cups Mexican cheese blend
1-15 oz. can green enchilada sauce
1/2-3/4 cup heavy cream

Preheat oven to 350 degrees F. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.Warm your tortillas in the microwave or on a griddle until they are flexible and ready to roll. Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Garnish with fresh cilantro and sour cream, if desired (I didn't and it was perfect!).

I served mine with a white rice and black bean mixture. Here's how to make this: cook white rice according to package directions (I made 1 1/2 c.). Drain and rinse your can of black beans. Put them in a small pot over medium-high heat on your stovetop. Pour chicken broth over the beans until they are just covered- sprinkle with salt. Let beans boil until the broth is entirely absorbed, stirring occasionally. Mix the rice with the beans- delish!

Friday, February 26, 2010

Thick and Chewy Chocolate Chip Cookie Bars

These were really, really good.  They baked evenly so there wasn't crusty edges.  Nice and thick also!

Thick and Chewy Chocolate Chip Cookie Bars

From My Kitchen Cafe blog
Makes a 9X13-inch pan of bars

2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter...the options are endless!)

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Thursday, February 25, 2010

Dr Pepper Sauced Boneless Wings

I made these for the Superbowl.  Yummy!!  Proof?  They were gone before I left the party.

Dr Pepper Sauced Boneless Wings

• 2 boneless skinless chicken breasts cut into nugget sized pieces
• 3/4 cup flour
• 1/2 Tsp salt
• 1/2 Tsp. pepper
• 1/4 Tsp. garlic powder
• 1 can Dr. pepper
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/2 Tsp. Tabasco sauce
• 2 TBSP butter
• Oil for frying
Combine the flour, salt, pepper, and garlic powder. Toss the chicken in the flour mixture, coating completely. Put the coated chicken in the fridge for at least 1 hour. This will help the coating adhere to the chicken during frying.
Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce. Set aside.
Heat the oil to 350 degrees. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. when all chicken is cooked, toss in the sauce until completely coated.
Serve and enjoy.

Wednesday, February 24, 2010

Red Velvet Thingy-Dingy's

Can something be too good?  Probably not, but these would be close!

Red Velvet Thingy-Dingy's

From The Mother Huddle Blog
1 box of Red Velvet cake mix
1 stick salted butter, melted
2 eggs
¾ cup of French Vanilla coffee creamer
  • Pre-heat oven to 350°
  • Mix all ingredients in a large bowl until well blended
  • Spread batter onto a 12″ x 17″ sheet pan lined with wax paper
  • Bake for 13-15 minutes, do not overcook
  • When finished set on a cooling rack

Once cooled, turn over onto another sheet of wax paper and cut out your hearts.  I used a heart that was the size of the palm of my hand excluding the fingers.  This gave me 12 hearts and six finished treats.  You could use a smaller cut out and get more of course, bite size would be fun.

Place the cutouts onto a plate and into the freezer while you make the filling, it will make things a little easier.
For the filling:
8 ounces of Cream Cheese
Powdered sugar
½ tsp Vanilla extract, the good stuff
Notice I didn’t put an amount for the powdered sugar.  I don’t like a lot of sugar, some do, so I say just add some a cup at a time until it is as sweet as you want it.  Mix all these ingredients until well blended.
Take your brownies out of the freezer spread a good amount of the filling onto one of the hearts.Then cover with another heart.  Sprinkle powdered sugar on top.  Enjoy!

Glazed Poppyseed Bundt Cake

Pic courtesy of My Kitchen Cafe

So, my Rendez-vous last night was a huge success. Thank you to all who attended. We had such a great time (well, at least I did:)). It was seriously so much fun talking about all the amazing Demarle products. Anyway, so I made this cake last night and EVERYONE loved it. It's seriously one of the most moist, flavorful cakes I've ever eaten. Enjoy!

Glazed Poppyseed Bundt Cake
from The Sister's Cafe

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt or cake pan. Bake at 350 degrees for 40-45 minutes (don't overbake).

When the cake is about 10 minutes from being done start the glaze.

1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)

Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.

Tuesday, February 23, 2010

Yummy Caesar Salad

I know this is nothing new to anyone, but I just had to share the most delicious and easy way to prepare a Caesar salad. My friend, Sheree, made this at her house the other day when we were over for dinner and I replicated it last night. This is her recipe. And, you could add chicken for a more complete meal. This salad was seriously like a dessert to me- it is that good.
Caesar Salad

Romaine Leaves, chopped
Lemon Juice, fresh or bottled
Your favorite Caesar dressing (I like La Madeleine and Cardini's)
Black Pepper (fresh cracked, if possible)
Parmesan cheese
Croutons (see recipe for homemade below)

Mix all ingredients together- adjusting flavors to suit your preference. You need to add the lemon juice- just a few drops- to give it that added freshness. I only discovered a few years ago that most Caesar dressings have anchovy filets as a main ingredient so the lemon juice really balances out that flavor perfectly.

To make homemade croutons: Chop your favorite bread (I used La Brea Ciabatta bread from Costco) into bite-sized pieces and lay them on a cookie sheet. Bake at 350F for about 12 minutes, until desired brownness is reached. I put mine in for 12, then lightly brushed olive oil mixed with garlic salt onto the croutons, and baked for 5 more minutes. These croutons make the salad, so do this step if you can- you make them as much as one day ahead of time.

I served the salad with this.

Monday, February 22, 2010

Baked Chicken Taquitos

Pic courtesy of My Kitchen Cafe

I've made these now a couple of times and they are sooooo good and pretty easy preparation. And, they freeze well (which is great because you can make a double batch and have them for after-school snacks or another meal). They are cheesy, crispy, and delicious. Oh, and bonus: they aren't fried.

Baked Chicken Taquitos
adapted from Our Best Bites

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons) (optional)
2 cups shredded cooked chicken
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)

small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare this step ahead of time. Just keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. You can stick a toothpick through them to keep them tight.

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination.

Wednesday, February 17, 2010

Outrageous Peanut Butter Chocolate Chip Cookies

Pic courtesy of

I have been on the hunt for the perfect peanut butter chocolate chip cookie for years. And when I made these the other night I found it. They are the perfect combo of peanut buttery goodness, chocolate, and thick, oatmeal texture. I literally didn't want to stop eating them (to say nothing of the fact that I couldn't stop eating them). They really are that good.

Outrageous Peanut Butter Chocolate Chip Cookies

1/2 c butter
1/2 c white sugar
1/3 c brown sugar
1/2 c peanut butter
1/2 tsp vanilla extract
1 egg
1 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c quick oats
1 c chocolate chips

Preheat oven to 350 degrees F.
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Monday, February 15, 2010

Sour Cream Lasagna

I don't know where this recipe came from, but we've (meaning the Jewkes sisters) have been making this for years. It's the easiest lasagna you'll ever make and so yummy and different from traditional lasagna recipes. I'm sure once you make it, it'll become a staple in your dinner rotation as it has in mine.

Sour Cream Lasagna

1 lb ground beef or turkey (I actually just cook a couple breasts of chicken and then shred it)
16 oz. spaghetti sauce
1 cup cottage cheese
1 cup sour cream
2 tsp. Italian seasonings to taste
8oz. lasagna noodles, cooked al dente (or you can use Barilla no-boil noodles)
1 cup shredded cheddar cheese
parmesan cheese to taste (optional)

Preheat oven to 350 degrees. Mix together meat, sauce, sour cream, cottage cheese, and 1 tsp. Italian seasoning. Layer in 9x13 dish: noodles, meat, noodles, meat. Top with cheddar cheese, 1 tsp. Italian seasoning, and parmesan cheese (gives a little extra flavor). Bake uncovered for 30 minutes. Serve.

Friday, February 12, 2010

Demarle Rendez-Vous!!!

Demarle Flower Mold on Perforated Baking Sheet

Remember when I told you all about some of my favorite Demarle products? Well, I am going to host a Rendez-Vous (party) at my house for anyone in New Mexico that would like to attend to show you all of my favorite cooking gadgets and explain a little more about the company and their amazing products. They have been used in such restaurants as The Cheesecake Factory, Subway, Ritz-Carlton and many more for years and years and were actually only available for commercial use until recently when they were finally released for use in the home market! Yeah!! Some of my favorite features are:

  • They are completely non-stick, from the Silpat cookie sheet liner, to the trays and molds. You literally just "pop" everything out from muffins to cakes to quiches.
  • They are a cinch to clean- simply rinse in warm, soapy water, shake dry, roll up, and throw in a drawer. No scrubbing needed!
  • They help food retain moisture so everything is sooooo soft and moist!
  • They have a lifetime warranty so you will never buy another loaf, bundt, or muffin pan again!
  • They work in microwaves, freezers, and ovens.
  • They really make simple cooking look like a million bucks- your family and friends will be amazed at the beautiful, fancy food you'll be able to create!
So, you are all invited to my home on Tuesday, February 23rd, from 6-8pm for my first official Demarle Rendez-Vous where we will cook, eat, and of course, have fun!

And, if you can't make it, I would be happy to host a party for you and your friends any time. Also, if you'd like to check them out online and/or place an order (they have a 30-day money back guarantee so you can try and see if you like it) their website is (My representative # is 8394 if you want to place an order.) Let me know if you have any questions or just want to know more!

Wednesday, February 10, 2010

Fettucine Alfredo

Kate was home sick on Monday and I had no groceries in my fridge so I was forced to come up with something for dinner that would work with what I have. I tried this and I thought it turned out really delicious. I didn't use any meat, but I'm sure you could add in some cooked, seasoned chicken breast if you'd like. I found a recipe on Kraft Kitchens that sounded great, but I had to improvise with what I had, so I'm going to take credit for this recipe. But this is their picture...
Picture Courtesy Kraft Kitchens

Fettuccine Alfredo

1 package Buitoni Linguine Noodles (or use whatever noodle you prefer)
Vegetables you have on hand ( I used broccoli, carrots, cauliflower, and a yellow pepper)
2 cups whole milk (or any type milk would work)
1 Tbs. flour
Salt to taste
Dash black pepper
Dash Red pepper

2 Tbs. Butter
2 Tsp. minced garlic

parmesan cheese (to taste and to thicken sauce- I used about 1/3 c.)
1/2 c. grated Mozzarella Cheese

Cut your vegetable to bite-size portions and either steam or saute them in olive oil, salt and pepper. I used a LOT of veggies. Cook pasta according to package. In small saucepan, stir flour, milk, salt, black pepper, red pepper with wire whisk until smooth. Add butter and garlic, cook 6-8 minutes, stirring occasionally until sauce starts to thicken. Add cheeses, stirring until melted. Turn off the heat and add veggies, pasta and sauce together. Serve immediately.

** If you're interested in cooking more meatless dishes, here are a couple that I've made without the meat and they've turned out DELICIOUS (I promise, you won't even notice the meat is gone): Skillet Penne with Broccoli and Peppers, Simple and "Meaty" Skillet Lasagna, and Bruschetta Pasta

Tuesday, February 9, 2010

Chicken Lime Tortilla Soup, Green Chicken Enchiladas, and Spinach Salad

Okay, this is my all-time FAVORITE tortilla soup, and I've made and tasted a lot of them. It's always a crowd-pleaser. Last night I had 5 aunts, my mom, and grandma over for dinner during their vacation to California. Or maybe it was a vacation FROM Utah. :) Either way, they needed a change in scenery and weather and decided to have a sisters-in-law reunion here in sunny southern California. So we had them over for dinner and Family Home Evening. I made this tortilla soup, chicken enchiladas, and a spinach salad, and they asked me to post all of those recipes. So here's a picture of the soup and the other two recipes as well (sorry, no pictures of those).

Chicken Lime Tortilla Soup
Debbie Stapley (my sis-in-law--I don't know where she got the recipe)

In a pot, combine the following:

2 quarts (8 cups) Chicken stock
1 red onion, julienne sliced
1-2 cups Roma tomatoes, julienne sliced
2 rounded tsp. Mexican oregano (I use regular oregano)
2 rounded tsp. chili powder
2 rounded tsp. basil
juice from 2-4 limes (depending on how juicy they are)
2 bay leaves
salt and white pepper
4 chicken breasts halves, cooked and cubed or shredded
2 Tbs. minced cilantro

Bring to a boil, and then simmer for 20 minutes before eating (don't forget to remove bay leaves).

Garnish with:
Grated pepper jack cheese
Crunched up tortilla chips

Green Chicken Enchiladas
Isa Reichner, a friend

(there are no amounts here, just make as much or as little as you desire)
Cooked shredded chicken
Green onions, cut
Colby or Monterey Jack Cheese
Cotija cheese (mild Mexican cheese)
Corn Tortillas
1 can Green Chili Enchilada Sauce

Pour 1-2 Tbs. olive oil in the bottom of a 9x13 glass dish. Mix cheeses, onions, and cilantro in a bowl. Warm tortillas (I do this in between two wet paper towels in microwave) and stuff them with chicken and cheese mixture, then put in pan, seam side down (if I'm in a hurry I don't even bother to warm the tortillas--they'll probably crumble a little when you put them in the pan, but they still taste good). Pour sauce over enchiladas, and top with more cheese if desired. Bake at 350 for 30 minutes.

Spinach Salad
Leanne Anderson, a friend

2 Tablespoons vinegar
3 Tbsp sugar
Dissolve sugar in vinegar in any small pan over low heat
When dissolved removed from heat.
Add fresh ground pepper and a little salt
Add to 1/3 to 1/2 cup of Canola oil and shake - add more salt & pepper to taste (depends on your taste buds on how much oil you like)

Refrigerate until use.

Combine the following for salad:

LOTS of fresh baby spinach leaves
watercress (if I feel like dealing with pulling the leaves from the stems)
green onions (2 or 3 of them)
crispy bacon cut small
salted cashew pieces
red seedless grapes cut in half

Sunday, February 7, 2010

Hot Hoagies

If you're like me, you have a ready-to-go arsenal of yummy, quick, easy, less-than-30-minute meals for those nights when you're either too busy or just not feeling Julia Child-ish. I've made this a few times before, and it is definitely all of those things. Don't skimp on the ingredients (I did that the first time which made for a rather dry sandwich). You can health-ify it by using whole wheat bread.

Hot Hoagies
from My Kitchen Cafe

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Friday, February 5, 2010

Caramel Fruit Dip

I got this recipe from my sister in law (Melissa Wilkinson) - she comes from a large family and they have an amazing family cookbook. This is good recipe to take to a party or have around your house for a snack with your kids. I usually half the recipe if I am going to make it just for my family.

Caramel Fruit Dip

8 oz softened cream cheese
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla

Mix all ingredients together with a hand mixer. For best results let dip refrigerate for at least an hour before serving. Serve with any type of fruit.

Super Bean Burritos

I got this recipe from My Kitchen Cafe, and they are delicious! You don't really need to add chicken or pork, but you certainly could and it would be great. I just made it like the recipe says (with brown rice and pinto beans), and my kids ate them all up, even my picky 2-year-old.

Bean Burritos
My Kitchen Cafe

*Note: On several occasions, I've added leftover shredded pork to the bean filling for delicious results.

1 cup brown or white rice (or 2 cups already cooked rice)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese

Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.

Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.

Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.

Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve warm immediately, with salsa and sour cream if desired -- or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don't come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Thursday, February 4, 2010

Gram's Dinner Rolls

If you are looking for a soft, moist, fluffy, no-nonsense, easy roll recipe that will have you craving more, then this is for you. I have personally made these rolls at least a dozen times and never ONCE have they gone wrong...they could not be easier- 1 1/2 hours start to finish, promise. A few tips: this dough is very sticky. It calls for 4-5 cups of flour- the less you use, the fluffier your roll. So, if you are feeling like its too sticky, add more flour, but its just going to make your roll more dense. Also, I have made these with (hard white) whole wheat flour and they turned out wonderfully as well. Taylor requested these today (she's home sick!)...besides donuts, these are definitely her food of choice. Please give these a try- they are the BEST rolls we've ever eaten.
picture courtesy Janette Davis
Gram's Dinner Rolls
Blogging- Its Whats for Dinner

2 Cups warm water
2 Tablespoons yeast
½ Cup sugar
1/3 to ½ Cup vegetable oil (I use Canola)
1 Tablespoon salt
2 Eggs
4 ½ to 5 Cups of flour - (do not use more than 5 cups)

Put warm water and yeast in large bowl and add the rest of the ingredients. Mix until ingredients are incorporated- add more flour if needed, but beware! :) The dough will be messy and sticky, but its worth it. Turn oven to warm (I put mine on 180 F) and put dough in oven to raise- I use an oven-safe big bowl. It will take about 20 or 30 minutes, it should be double in bulk. Pour out on floured surface and sprinkle flour on top so that you can roll out the dough to about 1/2 inch thick- remember, the dough will be sticky/messy. Cut with a round cup or plastic glass, spread melted butter on top, fold the circle over and put on cookie sheet. Don't try to mess with the dough too much, don't try to make perfect-looking rolls like Mom's- they don't need to be Martha Stewart, just cut them out in whatever shapes/sizes work best without wasting too much dough. Put in pan just barely touching each one and let raise till double in bulk in warmed oven again. Bake at 350 degrees for 15 or 20 minutes. If you have questions, call me. I will be more than happy to help because you need to try these! Enjoy!

Wednesday, February 3, 2010

Fall-Off-The-Bone Ribs!

Okay, I've never done ribs before but I was itchin' to try something new. It was a hit
with the whole family! Fool proof and succulent way to
throw some man-ribs on the table!

Fall-Off-The-Bone Ribs!

from Somewhat Simple blog

• 3 tablespoons brown sugar
• 1 1/2 tablespoons paprika
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons ground black pepper
• 1 teaspoon garlic powder
• Ribs (we used pork ribs, but you can use beef if you'd like)

Mix together the brown sugar, paprika, salt, black pepper, and garlic powder.
Trim off excess fat on your ribs.

Cut and pull off the thin membrane on the underside of the ribs.
(This helps it fall off the bone so much easier!) Here is Jason pulling off the membrane, in case you don't know what it looks like. I had never done this before so it was fascinating to me!

Rub the underside of the ribs with the dry rub mixture.
*You don't need to do too much on this side as most of the flavor will need to go on the meat which is on the other side.

Spread the Rub on the meat side of the ribs-
Pile it on and work the mixture into the meat as best as you can.

Wrap each rack in foil 2 times to insure no flavors drip out in the baking process.

Let marinate in fridge overnight.
(This recipe takes patience, which is something I am working on!)
Bake in the oven at 220 degress for 5 hours.

Take out of oven, smother in your favorite BBQ sauce and toss those bad boys on the grill for a few minutes. (Already cooked through just grilling for the satisfaction of grilling and getting some wetness on those ribs!

Enjoy because they are oh, so good!

Tuesday, February 2, 2010

Announcement: Demarle is Delish!

OK, everyone- I know you've all been waiting desperately for my announcement, right???:) Well, here it is: I am soooo excited to let you all know that I am now a representative for Demarle products! You might have heard of the Silpat, Roulpat, Flexipans, etc., etc. They have incredible cooking products and their products are frequently referenced on some of my favorite cooking blogs, My Kitchen Cafe, The Sister's Cafe, Bakerella, Picky Palate and many more. So, ever since I got my representative starter kit, I've been baking up a storm so that I could show you all a few of my faves. Here goes:

The Silpat. Non-stick as well as moisture-retaining (for example, you can "steam" veggies just by placing them on the Silpat and cooking them in the oven). Martha Stewart said this was the best cookie sheet ever. It's used for so much more than that, but since Martha said it, I'm going to show you cookies.

The Silpat makes the perforated baking sheet non-stick and allows it to cook completely evenly.

Voila! Baked perfection!

The peanut-butter filled centers make these cookies not only a sight to behold, but delight your tastebuds as well.

Magic in the Middle Cookies
from King Arthur Flour Blog

Chocolate Dough
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners' sugar

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.


One of the other things I'm so excited to show you is the Flexipan straight muffin tray. With this (and anything in the Flexipan line), you'll never have to use non-stick spray again. And, again, on the perforated baking sheet, it cooks completely evenly as well as keeps things soooo moist.

Do you see how the muffin literally pops right out?

The cleanup is a cinch, too. Just rinse in warm, soapy water (No scrubbing needed!).

So, for all of you that want to know more, you can email me, call me, and/or visit the Demarle website and if you want to order something, be sure to enter in my rep i.d. #: 8394 or my name (Rebecca Bell). For all of you that live in New Mexico, I'm going to be hosting a launch party in the next couple weeks, so stay tuned!!!

Monday, February 1, 2010

Chocolate Mountains

Mmm....Just looking at these beauties is making me salivate. Literally, no joke, these are hands down the best cookies I've ever eaten.'s not just me! Everyone who tried them LOVED them! Please, do yourself a favor and whip some of these dreamies up!

Chocolate Mountains

1/2 C shortening
1/2 C evaporated milk
2 Tbsp water
1 egg
1 tsp vanilla
2 C flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 C cocoa
1/2 C chopped walnuts, optional (I didn’t put them in)
24 large marshmallows, cut in half ( I didn't have any so I just used 4 mini mallows)

Beat well shortening, milk, water, egg and vanilla. Add remaining ingredients except marshmallows, blend well. Drop by teaspoonful on greased cookie sheet. Bake 350 degrees for 8 minutes. Quickly place marshmallow half (sticky side down) on each cookie. Let cool.

1/3 C soft butter
2 C powdered sugar
1 1/2 tsp vanilla
About 2 Tbsp milk
6 Tbsp cocoa
2 Tbsp oil
Combine frosting ingredients and beat until smooth. Frost marshmallows like a mountain. Enjoy!

Homemade Blueberry Muffins

I made these this weekend because we just love homemade bread around here. I also love blueberries and was really looking forward to finding a great recipe because I absolutely adore the Betty Crocker box mix but am trying to eliminate processed foods from our family's diet. These muffins are just as fluffy and light as the box mix- though not as sweet, which is probably a good thing. I doubled the recipe and it made 3 dozen muffins (I froze the left-overs for quick snacks). Do NOT use your Bosch/Kitchenaid to mix these- the less you mix, the better. I really, really enjoyed these.
picture courtesy of Sisters Cafe
Blueberry Muffins
The Sisters Cafe

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon (optional- I used this, but could not taste it at all)
1 egg
1 cup milk
1/2 cup shortening (or butter*)
1 cup frozen blueberries

Topping (this makes extra - you can try cutting it down if you want):
(I didn't make this- saved some don't need it, but I'm sure it tastes great!)
1/2 cup butter, melted
1 Tb lemon juice (juice of one lemon)
1/2 cup sugar

Mix dry ingredients and set aside. Beat eggs, milk and butter/shortening with a hand mixer. Add dry ingredients and stir gently to combine- batter will be lumpy. Fold in blueberries gently. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.

*I substitute butter because I love the taste! It works great either way.