This recipe came from: http://www.favfamilyrecipes.com/. I made it last night and my wife loved it. My daughter stopped by today and had two bowls of it. I will definitely make this again. I added two cans of black beans to it.
Ingredients:
3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa
1 c. tortilla chips
½ c. shredded Monterey Jack cheese
1 avocado
Directions:
In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avocado, and a little sour cream.
Wednesday, November 24, 2010
Tuesday, November 9, 2010
Cranberry Cinnamon Chip Bars
This recipe comes from the blog called Our Bets Bites. These two ladies have a great blog with killer recipes. Check it out at http://www.ourbestbites.com/. You will be glad you did. I made these bars today for my wife to take to meeting tonight and I have to admit I did not wait for them to cool. Once I sampled them I couldn't stay out of them.
Ingredients
1/2 C (1 stick) real butter, melted
1 1/2 C graham cracker crumbs
1 14oz can sweetened condensed milk
1 1/4 C shredded coconut
1 C cinnamon chips
1 C white chocolate chips
1/2 C chopped pecans
1/2 C dried cranberries
Directions
Preheat oven to 350 degrees. Pour butter into a 9x13" pan and spread with spatula to cover the entire bottom of pan. Sprinkle graham cracker crumbs over butter and spread into an even layer. Press down gently with fingertips. Pour sweetened condensed milk evenly over graham cracker crumbs. Continue with the remaining ingredients: cinnamon chips, white chips, pecans, and cranberries, sprinkling each in an even layer. Press down gently with fingertips over entire pan.
Bake for 25-30 minutes until bubbly and slightly golden on top. Let cool completely before cutting.
Oatmeal Cinnamon Chips Cookies
http://www.hersheys.com/recipes/ for more great recipes.
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
3/4 cup raisins
Directions:
1. Heat oven to 350°F.
2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.
3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.
Sunday, November 7, 2010
Lion House Rice Pudding
Guess where this one is from.
Ingredients
1 5 1/3 oz can evaporated milk
2 c whole milk
1/2 c sugar
1 tbsp corn starch
1/4 tsp salt
2 c cooked white rice
1/2 c raisins
2 eggs, beaten
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp vanilla extract
Directions
Scald milks together in a medium to large saucepan.
Combine sugar, salt and cornstarch in medium mixing bowl. Add to milk mixture. Cook over medium heat, stirring constantly, until thick and smooth. Add rice and raisins and bring to boil.
Add about half the pudding mixture to the eggs, stirring while you pour. This is important so that your eggs don't curdle. Return egg mixture to saucepan and stir over medium heat until thickened.
Remove from heat. Add vanilla and spices. Serve warm or cold.
Ingredients
1 5 1/3 oz can evaporated milk
2 c whole milk
1/2 c sugar
1 tbsp corn starch
1/4 tsp salt
2 c cooked white rice
1/2 c raisins
2 eggs, beaten
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp vanilla extract
Directions
Scald milks together in a medium to large saucepan.
Combine sugar, salt and cornstarch in medium mixing bowl. Add to milk mixture. Cook over medium heat, stirring constantly, until thick and smooth. Add rice and raisins and bring to boil.
Add about half the pudding mixture to the eggs, stirring while you pour. This is important so that your eggs don't curdle. Return egg mixture to saucepan and stir over medium heat until thickened.
Remove from heat. Add vanilla and spices. Serve warm or cold.
Rice Pilaf
Another one from the Lion House Cookbook.
Ingedients
2 tbsp butter
1 cup uncooked rice
1/4 cup minced onion
1/3 cup minced celery
3 cups hot chicken broth
2 tbsp chopped parsley
1/4 cup slivered almonds
Directions
Melt butter in hot frying pan. Add rice, onion and celery, stir and cook until slightly brown. Add chicken broth. Cover and simmer on lot heat until moisture has been absorbed and rice is tender. Add parsley and slivered almonds just before serving. Makes 8 half cup servings.
Ingedients
2 tbsp butter
1 cup uncooked rice
1/4 cup minced onion
1/3 cup minced celery
3 cups hot chicken broth
2 tbsp chopped parsley
1/4 cup slivered almonds
Directions
Melt butter in hot frying pan. Add rice, onion and celery, stir and cook until slightly brown. Add chicken broth. Cover and simmer on lot heat until moisture has been absorbed and rice is tender. Add parsley and slivered almonds just before serving. Makes 8 half cup servings.
Simmered Tuscan Chicken
This recipe comes from my mother-in-law. She was a great cook. I inherited her recipe box and recipe book when she passed away. What a treasure.
Ingredients
1 lb skinless and boneless chicken breasts, cut into 1 inch cubes
2 cloves garlic, minced
2 Tbls olive oil
4 med potatoes, cut into 1/2 in cubes
1 med red bell pepper, diced
1 lb fresh or frozen cut green beans
1 jar (27 oz) Ragu Old World Style pasta sauce
1 tsp diced basil
Salt
Pepper
Directions
In a dutch oven, saute chicken and garlic in olive oil until chicken is lightly browned. Add potatoes and red peppers, continue to cook about 5 minutes, stirring occasionally. Add the sauce, basil and green beans. Salt and pepper to taste. Bring to a boil. Reduce heat to medium, cover and simmer about 35 minutes or until chicken is cooked and potatoes are tender.
Ingredients
1 lb skinless and boneless chicken breasts, cut into 1 inch cubes
2 cloves garlic, minced
2 Tbls olive oil
4 med potatoes, cut into 1/2 in cubes
1 med red bell pepper, diced
1 lb fresh or frozen cut green beans
1 jar (27 oz) Ragu Old World Style pasta sauce
1 tsp diced basil
Salt
Pepper
Directions
In a dutch oven, saute chicken and garlic in olive oil until chicken is lightly browned. Add potatoes and red peppers, continue to cook about 5 minutes, stirring occasionally. Add the sauce, basil and green beans. Salt and pepper to taste. Bring to a boil. Reduce heat to medium, cover and simmer about 35 minutes or until chicken is cooked and potatoes are tender.
Friday, November 5, 2010
Lion House Rolls
Today must be Lion House recipe day. These rolls are to die for. The recipe is from the Lion House Cookbook. It is also on the internet.
Ingredients:
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
Method:
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.
Ingredients:
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
Method:
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.
Lion House Pumpkin Bread
As you can tell this recipe is from the Lion House Cookbook. The food from the Lion House is out of this world. Cookbooks an be purchased from Deseret Book at http://deseretbook.com/. They are worth adding to your collection. To find out more about the Lion House click this link http://www.utah.com/mormon/lion_house.htm.
Ingredients
1 and 1/3 cups vegetable oil
5 eggs
1 16-oz. can pumpkin
2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. baking soda
1 3-oz. packages instant vanilla pudding mix
1 cup chopped nuts
Directions
Preheat the oven to 350 degrees. Combine oil, eggs, and pumpkin into a large mixing bowl and beat well. In a separate bowl sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour onto a greased 4 1/2 x 8-inch loaf pans. Bake for 1 hour. Makes 2 loaves.
Ingredients
1 and 1/3 cups vegetable oil
5 eggs
1 16-oz. can pumpkin
2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. baking soda
1 3-oz. packages instant vanilla pudding mix
1 cup chopped nuts
Directions
Preheat the oven to 350 degrees. Combine oil, eggs, and pumpkin into a large mixing bowl and beat well. In a separate bowl sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour onto a greased 4 1/2 x 8-inch loaf pans. Bake for 1 hour. Makes 2 loaves.
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