Lemon Puppy Chow

Lemon Buddies

• 9 cups Rice Chex® cereal
• 1 1/4 cups white vanilla baking chips
• 1/4 cup butter
• zest of one lemon
• 2 tablespoons juice from the zested lemon
• 2 cups powdered sugar

1. Measure rice chex into a large bowl; set aside.
2. In 1-quart microwave safe bowl, microwave chips and butter uncovered on High 1 minute; stir.
3. Microwave about 20 seconds longer or until mixture can be stirred smooth. Then stir in the lemon zest and lemon juice.
4. Pour the melted mixture over cereal, then carefully until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
5. Add powdered sugar. Seal bag; gently shake until well coated. Spread on a cookie sheet to cool. Once cooled, store in airtight container.

Baked Buffalo Chicken Pasta

If you know me at all you know I love all things that include buffalo sauce and lots of times I'll even add buffalo sauce to things that make people go hmmm.... For example I LOVE a shot of buffalo sauce in my cheese and brocoli soup. I mean the soup is amazing on its own but add some buffalo sauce and its over the top! I also love to dip my pizza in it! I'm not one of those ranch girls so you'll never find that near my pizza I prefer to spice things up instead of down! So when I saw this recipe I knew I had to make it! I found one other that I'm going to make in the near future but for now this is a keeper!

Baked Buffalo Chicken Pasta
serves 4-6

• 1 pound pasta (I used whole wheat orecchiette)
• 3 boneless, skinless chicken breasts, cooked and cut into chunks
• 1 tablespoon butter
• 1 tablespoon flour
• 1 1/2 cups milk
• 4 ounces grated monterey jack cheese (I used half a brick) + more for topping
• 1/3 cup grated sharp cheddar cheese + more for topping
• 1/3 cup buffalo wing sauce
• 1/3 cup panko bread crumbs
• salt and pepper to taste
• for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

Taco Seasoning

Yup I make my own taco seasoning. I like making it fresh. I like having less salt in it. I like making it a little spicy. If you leave the spice out I think it tastes just like the one you buy at the store. its cheaper and I usually have all these ingreidents on hand so its convienent as well. Enjoy!

Makes 9 tablespoons


4 tbsp chili powder
2 tbsp ground cumin
2 tsp paprika
2 tsp salt
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes (or less if you don't like it very spicy)
1 tsp dried oregano

Put all spices into a resealable container or small glass jar, mix, label and store in the cupboard. I find 2 tablespoons of seasoning equal about 1 packet of store-bought seasoning.

Puppy Chow

this is good. I'm going to try a lemon one soon as well. :)

Ingredients:

• 9 cups corn, rice, or wheat Chex cereal (or a combination)
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 tsp. vanilla (optional)
• 1 1/2 cups powdered sugar

Method:
Into a large bowl, measure cereal; set aside.
In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on “High” for 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla (optional).  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar.  Seal bag; shake until well-coated.  Spread on waxed paper to cool.  Store in airtight container or bag in refrigerator.

Chicken, Bacon & Black Bean Quesadillas

These are freaking amazing! Like seriously make them now! These are def on our make again list :)

• 1 tablespoon oil
• 2 chicken breasts, cut into bite size pieces (2 cups cooked)
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• salt and pepper, to taste
• 1/2 red bell pepper, diced
• 1 (15 oz) can black beans, rinsed and drained
• 1 (4 oz) can green chilies
• 1/2 cup spreadable cream cheese
• 6 strips Smithfield Naturally Hickory Smoked Bacon, cooked and crumbled
• 1/2 cup chopped green onions
• 2 cups shredded cheese
• 8, 8 inch flour tortillas
• sour cream and salsa, for serving

Instructions

Saute the chicken with chili powder, oregano, salt and pepper in oil over medium heat in a large skillet until browned all over. Add red pepper and saute until chicken is cooked through and peppers are softened.
Add black beans, green chilies, and cream cheese. Cook until melted together. Remove from heat and stir in cooked bacon.
Place four tortillas on the countertop. Spread with chicken mixture. Top with green onions and cheese. Place remaining tortillas over top, to cover.
Cook on a grill over medium heat for a couple of minutes on each side until tortillas are crispy and cheese is melted. Alternatively you can cook these individually on the stove top over medium heat in the same fashion.
Cut each quesadilla into 6 pieces. Serve with sour cream and salsa.
Serves: 4

Chicken Salsa Ranch Wraps

These are super simple. Super yummy. Great yummy summer time meal. Definitely try.

• 1 pound chicken breasts, cut into strips
• salt and pepper, to taste
• 1/2 cup salsa
• 1/4 ranch dressing
• tortillas
• shredded cheese, lettuce and sliced red bell peppers, to serve

1. Heat a skillet over medium high heat. Add a small amount of oil to the pan, add chicken and season with salt and pepper. Cook, stirring occasionally until cooked through. Stir in salsa and ranch. Cook until bubbly.
2. To serve: Place a tortilla on a plate. Top with chicken mixture, shredded cheese, lettuce and red pepper. Roll up and serve.

Jalapeño Popper Grilled Cheese Sandwich

Whoever created this is simply amazing. I love jalapenos, I love love jalapeno poppers, and grilled cheese are freaking amazing! This is def a must try!

Servings: makes 1 sandwich

Prep Time: 34 minutes
Cook Time: 6 minutes
Total Time: 40 minutes

Ingredients

• 2 jalapeno peppers, cut in half lengthwise and seeded
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1 tablespoon cream cheese, room temperature
• 1/4 cup jack and cheddar cheese, shredded
• 1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Jalapeno Popper Pizza Recipe

I had never thought to make a jalapeno popper pizza til my friend Melissa told me about it and we just had to try it. And let me tell you if you like spicy jalapeno cheesy goodness this is definitely something you need to try! We loved it and will def be making it in the future. I also have a recipe for a grilled cheese jalapeno popper sandwich can't wait to try that. The recipe I used all ingredients listed except I used a few more jalapenos and cute the bread crumbs into a 1/3 of the amount. I also didn't use all the cream cheese just a nice light layer. But it was oh so good :) You can also use any cheese this one said the Mexican blend but I opted for Cheddar and I'm pretty sure my friend used Mozzarella. Use whatever you see fit :) Oh yeah and I used real bacon and prob more than recommended. Prob like 5-7 pieces :)

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 1 (12 inch) pre-baked pizza crust
• 3 fresh jalapeno pepper, seeded and sliced
• 1 (3 ounce) jar cooked real bacon pieces (such as Hormel™)
• 1 cup shredded Mexican cheese blend
• 1 tablespoon butter, melted
• 3/4 cup seasoned bread crumbs

Directions

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Stir together the softened cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the pre-baked crust. Sprinkle the jalapeno slices and bacon on top of the cream cheese mixture; then top with the shredded cheese.
3. Combine the melted butter and seasoned bread crumbs. Sprinkle the mixture over the top of the pizza. Bake in preheated oven until the bread crumbs are nicely browned and the cheese has melted, about 15 minutes.

Jack in the Box Tacos Copycat Recipe

Ok so I was totally excited when I saw this recipe because I'm a huge fan of Jack in the Box. It was one thing I missed when I left Arizona. Even when I lived in Charleston, SC the closest one was 3 hours away so it was a real treat to drive up there and get them! Now that we live in Italy we don't even have one closer than a very long flight away so yes I had to try these when I saw the recipe. This recipe is pretty darn close to the real thing. Although I would suggest running the meat through a food processor to get it to a proper consistancy. If you can I would also get the taco sauce from the Jack in the Box because the ones we tried just didn't taste the same. So hopefully one of my awesome friends and/or family members will send us some for the next attempt!

Ingredients:

• 1 lb ground beef
• 1/2 cup refried beans
• 1/4 teaspoon salt
• 2 tablespoons chili powder
• 1/4 cup mild taco sauce (Ortega or Pico Pica brand or any smooth taco sauce, no chunks of tomato and stuff)
• 12 soft corn tortillas (try to use thin ones and warm them up before using so they don't crack when you fold them)
• 3 cups cooking oil, crisco oil will give the tacos a taste closest to the original
• 6 slices American cheese
• 1 head finely chopped lettuce

Directions:

Prep Time: 30 mins
Total Time: 1 1/4 hr
1. Slowly brown the ground beef over low heat, using a wooden spoon to chop and smoosh the meat, keep it very fine and smooth.
2. When the beef is brown, drain the fat.
3. Add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture.
4. Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture; remove from the heat.
5. In another skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil).
6. Spread 1/12 of the beef mixture on the center of each corn tortilla.
7. Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.
8. Drop each taco into the pan of hot oil and fry on both sides until crispy.
9. When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler.
10. Pry open each taco slightly; add 1/2 slice of American cheese (cut diagonally) and some lettuce; top with about 1 1/2 teaspoons of the remaining taco sauce.
 

Knock You Naked Brownies

**These were good, but they weren't what I was looking for so I probably won't make them again. Especially since I have a couple other recipes that I would like to try out. But since none of you are looking for something specific you may just love this recipe.**

Ingredients
■1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
■1 cup Finely Chopped Pecans
■⅓ cups Evaporated Milk
■½ cups Evaporated Milk (additional)
■½ cups Butter, Melted
■60 whole Caramels, Unwrapped
■⅓ cups Semi-Sweet Chocolate Chips
■¼ cups Powdered Sugar
Preparation Instructions
Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost.

New York Cheesecake

Pretty tasty cheesecake. Good texture. Rich, but not too rich. Very flexible recipe. Next time I'll try an Oreo crust and strawberries on top. Yummm. Also might add more vanilla. Make sure it's not too close to the top of the oven or the rack above it, because it will puff up quite a bit. Ended up sinking in the middle when it cooled, but I had zero complaints.

Ingredients

2 cups finely crushed graham cracker crumbs

1/2 cup melted butter

5 (8 oz) packages cream cheese, softened

1 3/4 cups sugar

2 tbsp flour

1 1/2 tsp vanilla

5 eggs

2 egg yolks

1/3 cup whipping cream

1 tsp finely shredded lemon zest (I used lemon juice cause it's what I had)


Directions

1) Combine cracker crumbs with melted butter until well combined.

2) Press the mixture into the bottom and 2 1/2 inches up the sides of a 9 x 3 inch springform pan.

3) In large bowl, combine cream cheese, sugar, flour, and vanilla. Beat til fluffy(ish).

4) Add eggs, and yolks, beating on low until just combined.

5) Stir in whipping cream and lemon peel.

6) Pour into the springform pan.

7) Place springform pan into shallow baking pan in the oven.

8) Bake at 325 degrees for 1 1/2 hours, or until center appears nearly set when shaken. (Mine was pretty wobbly when I took it out and it turned out just fine.)

9) Cool 15 mins, then release outer ring.

10) Cool completely, then chill 4- 24 hours. (Mine was still slightly warm when I put it in the fridge, and it didn't make a bit of difference.)

(My version of) Enchiladas

So, I doubt that these enchiladas are traditional by any means, but I think they are pretty dang tasty. As a matter of fact, I like them better than almost any restaurant enchiladas. The worcestershire sauce gives the filling a nice flavor. I like to either put a rump roast in the slow cooker, or if I'm short on time, get a whole roasted chicken from the grocery store. Either chicken or beef both work fine, but I have two enchilada rules I must put out there. Number one: tortillas must be corn. Seriously. Flour tortillas get soggy and gross. No one wants that. Number two: meat must be shredded. It's so worth it. Ground beef just doesn't hold a candle to a shredded roast. A little prior planning is so worth it. That is all. Now for the recipe.

Ingredients

2.5 (ish) lbs shredded chicken or beef

1/4 cup chopped onion

1 tsp fresh minced garlic

1 tbsp Worcestershire sauce (name brand tastes best)

8 oz can of tomato sauce

1 tsp paprika

1 tsp oregano

2 tsp chili powder

1/2 tsp cumin

1/2 tsp black pepper

4 cups shredded cheese

enchilada sauce

black olives

12 (ish) corn tortillas

oil (optional)


1) Combine shredded meat, garlic, onion, and all seasonings including Worcestershire.

2) Heat tortillas, either in a frying pan with warm oil, or a microwave. Warm tortillas are much easier to roll without breaking.

3) Put some enchilada sauce in the bottom of a 9 x 13 pan and coat your first tortilla with it.

4) Put the shredded meat into the center of the tortilla, sprinkle with cheese, and roll into a tube. Position seam side down in pan.

5) Continue filling the tortillas, adding more enchilada sauce as needed and packing them fairly tightly together.

6) Cover with the remaining enchilada sauce, then cheese, and dot with olives as desired.

7) Bake at 350 degrees for around 25-30 mins.


P.S. -- The 30 mins is sufficient to cook the onion, as long as you don't have huge chunks. No worries about getting a mouth full of uncooked onion here. :-)

Granola Bars Galore

So I've decided that I want to make our own granola bars and I have to find the best recipes to have existed for them or at least ones we believe to be oh so yummy :) So far I have tried three, the first was alright, the second one better, but I preferred the third one. If you try them out let me know!

This one I got from our friend Sonja in Michigan. I lined my pan with wax paper (which worked awesomely!) and I pulled them out of the pan when they were cooled with it and used a pizza cutter to cut them into bars and it worked perfectly. With this recipe as well as the rest make sure you press it down nice and firm so it will all stick together and won't crumble.

4 tbsp butter

¼ cup brown sugar

¼ cup honey

1 tsp vanilla

1 tsp cinnamon

2 cups oatmeal

1 cup rice krispies cereal

Optional items:

½ cup raisins, chocolate chips, or mini m&m’s

¼ cup pecans (or any other favorite nut)

¼ cup coconut

2 tbsp flax

2 tbsp almond butter ( in place of butter )

Combine butter, sugar and honey in a small sauce pan. Combine all other ingredients in a large bowl and mix. Heat the butter mixture until boiling. Boil for 2 minutes, then remove from heat and stir in vanilla and cinnamon. Pour into the dry ingredients and mix until evenly coated. If you are using chocolate chips, add them now and stir them in. That way they won’t melt.

Spray a bar pan and press the granola into the pan. Cool in the fridge for about 30 min. and then slice into bars. You can also press them into muffin pans. They make cute, individual servings this way.

This one is called the Easy Granola Bar and I got it Allrecipes.com which is a favorite site of mine. This really is super easy and for the extra 3 1/2 cups of stuff you can add whatever you please. In ours I used blueberries, chocolate, and almonds. I added wheat germ and flax seed to all three recipes as well to give it a bit more of a healthy kick to them. These ones were the hubby's favorite but it may have been because of the blueberries. With this recipe I lined the pan in parchment paper so I could just lift them out when they cooled completely and I also used the pizza cutter on them.

Ingredients

• 3 cups quick-cooking oats
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons butter, melted
• 1 cup flaked coconut
• 1 cup sliced almonds
• 1 cup miniature semisweet chocolate chips
• 1/2 cup sweetened dried cranberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

These are the bars I liked. I think it was the peanut butter that made them taste so good to me. I used a reduced fat peanut butter, honey, added nuts (almonds and peanuts) and craisins to the mix. This recipe is called No-Bake Rice Krispies Peanut Butter Granola Bars and I this recipe is from food.com another good site with lots of different recipes. This recipe I again used waxed paper and the pizza cutter to cut out bars. With these as well as the other two recipes I wrapped each bar individually in case we wanted to toss them in a lunch pail, bag or purse if we happen to be on the go that day.

Ingredients:

• 1 1/2 cups Rice Krispies (for a firmer bar increase up to 2 cups)
• 1 1/2 cups quick-cooking oats
• 1/2 cup brown sugar, packed
• 1/2 cup dark corn syrup or 1/2 cup light corn syrup or 1/2 cup honey
• 1/2 cup reduced-fat peanut butter (or can use regular peanut butter)
• 1 teaspoon vanilla
• 1/2 cup dark raisin (or can use either 1/2 cup chopped nuts or 1/2 cup seeds or 1/2 cup coconut)
• 1/3 cup mini chocolate chip (to prevent melting refrigerate or freeze the chocolate chips before mixing in)

Directions:

Prep Time: 15 mins

Total Time: 22 mins

1. lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
2. In a large bowl combine Rice Krispies cereal, oats and raisins.
3. In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
4. Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
5. Pour over the dry ingredients in the bowl; mix to combine.
6. Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
7. Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
8. While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
9. Chill until firm.

White Chicken Enchiladas

So if you haven't seem a theme with the last few recipes I've posted I'm kind of obsessed with the great Pioneer Woman. She has some freaking amazing recipes (granted not all of them, but definitely quite a few!) and I just can't help myself I planned our last menu and grocery trip around her. This is definitely one of the recipes I'm glad I found! I've never really had a white sauce on my enchiladas. My mom usually made a red or green sauce and so does everyone else I know for that matter so I was so interested in trying these. I ended up making them for Cinco de Mayo and OMGoodness were they yummy! You seriously need to try these tonight if possible! they make a whole 9 x 13 pan and I had enough meat for about 14 tortillas so it can feed a few people we had them for dinner that night and then lunch the next day. Even Nathan LOVED these and he ate two alone in one sitting!

Ingredients

• 2-½ cups Cooked, Shredded Chicken
• 2 cups Reserved Broth From Chicken
• 3 Tablespoons Canola Oil
• 12 whole Corn Tortillas
• 1 whole Large Onion, Diced
• 3 whole 4 Oz Cans Whole Green Chilies, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• ½ cups Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-½ cups Monterey Jack Cheese, Grated
• Salt And Pepper, to taste
• Picante Sauce (optional)
• Cilantro, Chopped

Preparation Instructions

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.

Spicy Dr. Pepper Shredded Pork

This is yet another recipe from the famous Pioneer Woman. This is yummy. It is a smoky, spicy, just very slightly sweet in flavor and to be honest the hubby thought I was cooking red beans and rice when he walked in the door. And come to think of it the next day flavor was very similar which is odd. We made burritos, I followed the recipe and didn't change a thing. Although it was yummy I doubt I make it again but just had to share with all of you :)

Ingredients

• 1 whole Large Onion
• 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
• Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

Beef Stew with Beer and Paprika

Ok this is a must try from the Pioneer Woman. Like seriously if you don't have all the ingredients go to the store now and by them! You will not be sorry! I love stew. I mean its yummy so who wouldn't but man oh man this stew is amazing! like I can't even find words to describe its yumminess and definitely get a yummy fresh crusty bread to dip into it! Its like heavan....

FYI I follow all her recipes as written :)

Ingredients

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 2 cups Water (additional, If Needed)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• ½ teaspoons Paprika
• ½ teaspoons Kosher Salt
• Freshly Ground Black Pepper
• 1-½ teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

Posted by Ree on January 8 2011

Another Mac and Cheese Recipe

I LOVE Macaroni and Cheese so I'm a total sucker when it comes to new recipes for it and I'll try any of them at least once! Well this is one of those recipes that is definitely only going to be a one timer in our household. We didn't like it all...like we threw out most of the pan, but it could just be our taste buds. The hubby was convinced the cheese was bad but I honestly think it was the dry mustard that was added, but whatever the case may be we are not making this again ever. Sadly I do have to say this did come from the Pioneer Woman, but the next recipe I'm going to post will def make up for this one!

Ingredients

• 4 cups Dried Macaroni
• 1 whole Egg Beaten
• ¼ cups (1/2 Stick Or 4 Tablespoons) Butter
• ¼ cups All-purpose Flour
• 2-½ cups Whole Milk
• 2 teaspoons (heaping) Dry Mustard, More If Desired
• 1 pound Cheese, Grated
• ½ teaspoons Salt, More To Taste
• ½ teaspoons Seasoned Salt, More To Taste
• ½ teaspoons Ground Black Pepper
• Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

(Supposedly) Olive Garden Fettuccine Alfredo

After Kelly made fettuccine alfredo, it inspired a craving that I just had to satisfy. I LOVE fettuccine alfredo. It is pretty much my favorite food ever. I couldn't get to the recipe Kelly used, so I ended up hunting around on food.com to find one. I didn't think it tasted much like the Olive Garden version, but it wasn't by any means a bad thing! This recipe was so good. I will definitely make it again.

As a comparison to the recipe Kelly made, I'd say this one is more creamy, versus the Pioneer Woman version which is more rich and cheesy. Regardless of whether you're a fan of a more cheesy sauce or a more creamy sauce, I have one rule of thumb I keep in mind when I make alfredo. Don't add the parmesan cheese to the cream-butter mixture until a few minutes before you serve it. I like to stir it in while it's still on the stove to ensure it melts completely, but it gets clumpy textured if you let it cook with the cheese too long. Ok I'm done talking. Now for the recipe.

Ingredients

• 1/2 cup butter
• 2 tablespoons cream cheese (I used 2 ounces)
• 1 pint heavy cream
• 1 teaspoon garlic powder (I used 3 cloves of fresh garlic)
• salt
• black pepper
• 2/3 cup grated parmesan cheese (preferably fresh)
• 1 lb fettuccine, prepared as directed

We also topped it with chicken breast seasoned with cajun seasoning,
seasoned pepper, and garlic salt grilled on the George Foreman.

Directions

1. In a medium saucepan, melt butter (saute minced garlic in)
2. When butter is melted, add cream cheese.
3. When the cream cheese is softened, add heavy cream.
4. Season with garlic powder, salt, and pepper.
5. Simmer for 15-20 minutes over low heat, stirring constantly.
6. Remove from heat and stir in parmesan. (I stirred in the parmesan about 2 mins prior to turning off the heat to make sure it melted completely)
7. Serve over hot fettuccine noodles.

Fettuccine Alfredo

Another must try that is so easy from the Pioneer Woman. It is super rich and I bet oh so good if you add some grilled chicken, brocoli and carrots, which is something I plan on trying in the near future!

Ingredients

• 1 pound Fettuccine Noodles
• 1 stick Butter
• 1 cup Heavy Cream
• Salt and Pepper, to taste
• 2 cups Freshly Grated Parmesan Cheese

Preparation Instructions

Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.
Delicious!

Sloppy Joes

Another yummy one from the Pioneer Woman! This is also a bit spicy if you add everything but oh so yummy! And definitely toast the buns with real butter YUM!

Ingredients:


■2 Tablespoons Butter
■2-½ pounds Ground Beef
■½ whole Large Onion, Diced
■1 whole Large Green Bell Pepper, Diced
■5 cloves Garlic, Minced
■1-½ cup Ketchup
■1 cup Water
■2 Tablespoons Brown Sugar
■2 teaspoons Chili Powder (more To Taste)
■1 teaspoon Dry Mustard
■½ teaspoons Red Pepper Flakes (more To Taste)
■Worcestershire Sauce, To Taste
■2 Tablespoons Tomato Paste (optional)
■Tabasco Sauce (optional; To Taste)
■Salt To Taste
■Freshly Ground Black Pepper, To Taste
■Kaiser Rolls
■Butter

Preparation Instructions:


Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Rempel Family Meatloaf

Ok so I'm not the biggest fan of meatloaf or I wasn't in the past but I've been brave and started trying out new recipes. This one is super good and even my mom who isn't a fan of meatloaf had a second helping! I got this recipe off of Allrecipes.com.

Ingredients:

• 1 1/2 pounds lean ground beef
• 1/2 cup crushed buttery round crackers
• 3/4 cup shredded Cheddar cheese
• 1 (1 ounce) package dry onion soup mix
• 2 eggs, beaten
• 1/4 cup ketchup
• 2 tablespoons steak sauce

 Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan.

3.Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.

Pasta alla Vodka

Oh if you know me you know my love of the Pioneer Woman and I've started making some of her recipes. Although not all of them are what I'd call amazing she does have a quite a few that are amazing!! This is one of those recipes that is oh so good and if you would like to add some chicken to it yum!

Ingredients:


■1 pound Pasta
■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■1 whole Medium Onion, Chopped Finely
■2 cloves (to 3 Cloves) Garlic, Chopped
■¾ cups (to 1 Cup) Vodka
■1 can (About 14 Oz.) Tomato Puree
■1 cup Heavy Cream
■1 pinch Red Pepper Flakes
■¼ teaspoons (to 1/2 Teaspoon) Salt
■Freshly Ground Black Pepper, To Taste
■1 cup Grated Parmesan Cheese

Preparation Instructions

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Garden Veggie Pizza Squares

I made this for Nathan's first birthday party and they were a hit. I found the recipe on Allrecipes.com and its super simple and yummy :)

Ingredients:

• 1 (8 ounce) package refrigerated crescent rolls
• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package Ranch-style dressing mix
• 2 carrots, finely chopped
• 1/2 cup chopped red bell peppers
• 1/2 cup chopped green bell pepper
• 1/2 cup fresh broccoli, chopped
• 1/2 cup chopped green onions

Directions


1.Preheat oven to 375 degrees F (190 degrees C).

2.Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.

3.Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.



 

Soft Chocolate Cookies

**This is a super yummy recipe that I found on Allrecipes.com. The cookies are really truly soft and oh so yummy! They are very versatile. You could make thumb print cookies and add your favorite jam or you could use different flavors of extract or add some buttercreme for cookie sandwiches! A truly yummy cake like cookie that my family just loves!**

Ingredients

1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
confectioners' sugar

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar.

Truffle Pie (Kelly's Views)

I decided to try the Rich Chocolate Truffle Pie that Jen posted last month I believe. I did make a slight edit to the recipe for those of you who want to try it, but nothing too big :) Well I had found this on AllRecipes.com awhile back and Jen made it before I did. Well she did warn me that it was super chocolatey but man oh man is it chocolatey. This is def for the true chocolate lover! My husband refused to eat it because he said it had too much chocolate!! I could only eat a tiny piece when I did have it and I shared half with my neighbor...I'll have to ask their opinion on it here in the near future.

I did make the fresh cream that she posted as well and that is definitely a two thumbs up. Its literally the only part of the pie my hubby ate...plus I ate a lot of it too. Its great for strawberries yum!

But yeah I would try maybe a shortbread crust...maybe some fresh berries and only small pieces at a time unless you're a hardcore chocolate person! This pie will more than likely never be made in our home again...the search is still on for a different pie...although the triple choclate one is soo good...hmm....

Chocolate Chip Kiss Cookies

Ingredients

• 48 milk chocolate candy kisses, unwrapped
• 1 cup butter, softened
• 1/3 cup white sugar
• 1/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup mini semi-sweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In large mixing bowl, beat butter or margarine, sugar, brown sugar and vanilla until well blended. Add flour, blend until smooth. Stir in small chocolate chips.
3. Unwrap chocolate kiss candies. Mold scant tablespoons of dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
4. Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. NOTE: I buy chocolate dessert topping and drizzle over cooled cookies.

**I wasn't impressed with these at all and neither was the hubby...they were too bland for us like they were missing something in the dough, but I can't put my finger on it...maybe you'll like them or alter it so its not so bland...happy banking.**

Fruity Fluff?

I've been on a calorie cutting kick lately, and the fluffy stuff is something nice and super simple to satisfy a sweet tooth. It would be great with fresh fruit stirred in, or maybe even granola. Oh, and I usually go for strawberry Jello, but I'm sure other flavors would be awesome too.

Ingredients

• 1 package sugar free Jello, prepared according to package directions
• 1 container fat free Cool Whip, thawed

Directions

1. Dump Cool Whip and Jello into a bowl.
2. Beat with electric mixer until combined and fluffy.

Cheesy Carrot Casserole

This is another recipe my Gramma has made since forever. I think some version of this recipe has been made in households across America. It's awesome. Even my picky, non veggie eating little brother eats this.

• 3 cans of carrots
• 1 (8 oz) package velveeta cheese, sliced
• 1 stick margarine, melted
  
• Ritz crackers, crumbled

1. Preheat oven to 325 degrees.
2. Spray casserole dish with non stick cooking spray.
3. Alternate layers of carrots and cheese in the casserole dish, ending with a layer of cheese.
4. Pour melted margarine over the top.
5. Sprinkle top with crushed Ritz crackers.
   
6. Bake for 30-45 mins.
   

Pineapple Marshmallow Fruit Salad

My Gramma has made this recipe for years and years. It's super simple and just so good. Nice and light. Perfect as a side item to take to a potluck.

Ingredients:

• 1 bag miniature marshmallows
• 1 (28 oz) can crushed pineapple UNDRAINED
• 1 tub cool whip

Directions:

1. Mix marshmallows and pineapple together in large bowl.
   
2. Refrigerate until the marshmallows have absorbed the pineapple juice, preferably overnight.
3. Mix in cool whip and serve.
   
4. Can be refrigerate for a couple of hours after mixing in cool whip, but it's not necessary.
   

Pepper Jack Macaroni & Cheese

**This was sooo easy and super yummy! I didn't measure out the cheese just kind of eye balled it so I may have added just a bit more! It wasn't spicy at all and my 10 month old devoured it! This will be made again when we want a twist on our mac and cheese. This recipe can be found on Lynn's Kitchen Adventures.**

Ingredients:

• 1/2 lb elbow macaroni ( I used gluten free pasta)
• 3 eggs
• 1 can (12 ounce) evaporated milk
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 cups grated cheddar cheese
• 1 1/2 cups shredded pepper jack cheese 

Directions:

1. Cook macaroni according to directions.
2. In a large bowl whisk together eggs, milk, and cayenne pepper. Stir in cheese.
3. Add cooked pasta and pour into a 2 quart casserole dish.
4. Bake at 400 for about 20 minutes or until cooked through.
5. Let sit 5 minutes before serving.
6. Serve and enjoy!

The result:

Chili Cheese Potato Bake

Ok so I suck again and forgot to take pics and we already ate the whole pan so if you want to check this out go to Lynn's Kitchen Adventures to see what its suppose to look like but I think you'll get the general idea. This was actually very yummy, super easy, and very budget friendly. You could also fix it many ways as well! I just followed the recipe as is and am very happy with the turn out. It was like eating a yummy baked potato.

Ingredients:

• 4-6 cups of leftover chili ( any chili will work here)
• frozen shredded hash browns , I do not really measure this but it is about 3-4 cups
• 1 cup shredded cheddar cheese 

Directions:

1. Spread Chili into a 9×11 or 9×13 pan.
2. Spread hash browns over chili. Then sprinkle cheese over potatoes.
3. Bake uncovered at 375 for 40-50 minutes or until done.
4. Serve and enjoy!

Rich Chocolate Truffle Pie

This recipe is from allrecipes.com. Holy wow. Unbelievably rich and chocolatey. I served it with fresh whipped cream. Easy and so good.

Ingredients:

• 12 ounces semisweet chocolate chips
• 1 1/2 cups heavy whipping cream
• 1/4 cup sifted confectioners' sugar
• 1 tbsp vanilla
• 1 (9 inch) chocolate cookie crumb crust

Directions:

1. In microwave safe dish, combine chocolate chips and 1/2 of the heavy cream. Microwave on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. (edit: Stir in sugar & vanilla. Set aside.)
2. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time until thoroughly incorporated. Pour into crust.
3. Refrigerate at least 8 hours before serving.

Sweetened Whipped Cream

Ingredients:

• 1 cup heavy whipping cream
• 3 tbsp confectioners' sugar
• 1/2 tsp vanilla

Directions:

1. Whip heavy whipping cream on high with chilled beaters until it begins to thicken.
2. Add confectioners' sugar and vanilla and beat until soft peaks form.

New Blogger! Exciting News!

Hey All!!

I'm excited to introduce to you a new poster on my recipe blog! Woohoo!! It means more yummy new recipes for everyone to try!! I know I know how excited you all are cause I sure know I am!! 

This other blogger well I've known her for a very long time ya'll! Over 20 years! I can't even believe I can say I've known someone that long boy does it make me feel old, but we've been friends for pretty much as long as I care to remember and let me tell you she is one good cook and baker! We use to bake our little hearts out growing up and boy did everyone enjoy that. I will admit she can make a bundt cake and it is still my Achilles heal...won't come out of the pan taste like poo so if you see me post about that run far far away from that recipe but if Jen makes it you can bet your sweet ass that it will come out super yummy!! Jen is an amazing with the things she makes so rest assured if she says its yummy or will turn out one way that it will. 

Trust me fatties like me don't have BFFs that can't cook! I hope ya'll enjoy the new addition and to the many new recipes to come! 

And if you haven't already noticed she is already on a roll just look below this post for a few new recipes! I can't wait to try them either! 

My friend Jen and yes I know I look crazy but I'm totally ok with it and yes Peanut does adore her!

The last time I saw her in person can't believe its been almost a year! And yes for those of you wondering I would allow her to babysit my son and if you know me that is a major thing!!

French Bread (bread machine recipe)

I love this recipe. SO GOOD. I could eat it all in one day. Hope you love it as much as I do!

In Bread Machine:

• 1 1/2 cups warm water
• 4 cups bread flour
• 1 1/2 tsp salt
• 2 1/2 tsp dry yeast

Set for "dough cycle".

1. Dough may be halved for two loaves, or you can just make one big loaf.
2. Roll dough out on floured surface into a rectangle, then roll it up to make a loaf.
3. Slit top of loaf with a sharp non-serrated knife, about 1" apart.
4. Place on greased baking sheet and let rise 1 hour in warm room.
5. Brush on egg wash and bake at 350 degrees for 25-35 mins.

Cheese Garlic Bread Spread

This one is from food.com. Didn't change a thing. Goes great on fresh French bread!

Makes 1 1/2 cups spread

• 1/2-1 cup margarine

• 3 teaspoons chopped garlic

• 1/2 teaspoon garlic powder

• 1/8 teaspoon black pepper

• 1/4 cup Parmesan cheese

• 1 cup grated cheddar cheese

1. Microwave margarine in medium glass bowl for about 40 seconds or until about halfway melted.

2. Mix in all ingredients, using a fork.

3. Spread mixture over bread.
   

4. Place on baking sheet and bake for about 10 minutes at 450, until top is golden brown.

Red Enchilada Sauce

Makes 2 cups. I make it a day ahead to let the flavors blend. It's a little spicy, so season with red pepper and chili powder to taste! This is my go to enchilada sauce from now on. I generally prefer more sauce on my enchiladas, so I've been stretching this out a little by adding a 10 ounce can of pre made enchilada sauce. It may be cheating, but I think it tastes good. :-)

• 3-4 tbsp olive oil
• 1 small onion, finely chopped
• 1 tsp dried red pepper flakes (or to taste)
• 1/2 tsp dried oregano
• 3 tsp chili powder (or to taste)
• 1/2 tsp dried basil
• 1 1/2 tsp cumin
• 1 tbsp fresh minced garlic
• 1/2 cup salsa
• 1 cup tomato sauce
• 1 cup water mixed with beef bouillon
• 1 tsp ground black pepper
• seasoning salt to taste
• *5/15/11 edit: 10 oz of canned enchilada sauce
  

1. Heat oil in a medium saucepan over medium heat. Add onion, red pepper flakes, oregano, basil, chili powder, pepper, and cumin. Saute for 3 minutes.
2. Add fresh garlic; saute for 2 minutes.
3. Add salsa, tomato sauce, and beef broth.
4. Reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally.
5. Season with seasoned salt to taste.
6. OPTIONAL: Cool and blend smooth with immersion blender or food processor until smooth.
7. OPTIONAL: To stretch this out a little for more saucy enchiladas, stir in a can of pre made sauce to the mix.
   

Adapted from Kittencal's Red Enchilada or Taco Sauce on food.com.

New Stuff to Come

So being the military wife that I am this is one of those times that my hubby has been gone for a short extended period of time so I didn't try anything new so have no new recipes to share...and I can't wait he'll be home soon! And I have a bunch of easy and budget friendly recipes I'm going to try upon his return. Yes easy since I know it will be quite hectic with little man adjusting, the whirl wind of luggage, uniforms, and whatever else he brought home with him. Hubby adjusting to the time difference and whatever else we will have to do during that time.

I am going to really try to take pics of what I make from now on cause I know I totally suck at that and don't think about it until I'm posting the recipe and then its way too late! Here is the new things we'll be trying this coming up week:

1. Chili Cheese Potato Bake
2. Pepper Jack Macaroni and Cheese
3. Beef Enchilada Soup

I got these three recipes from  Lynn's Kitchen Adventures and has great frugal meals to choose from and if your gluten free some super yummy recipes!

A few of the recipes we've tried come from her page and I'll have to go back and give her credit for them! That is something else I'm gong to try to remember to do is remember where all my recipes come from so you guys can go stalk their blogs for more yummy goodness!

Oh and I joined a food challenge blogging cooking club! How exciting! I will be posting how that goes!! So keep a look out for that!!!! Its for military wives so if you're interested let me know!!!

Beef Tostadas

**Ok so I was in total shock when my wonderful hubby told me he had never had a tostada before! Like seriously how is that not something everyone has eaten at like school or even at taco bell (even though those two are both gross!) so I of course set out to make him a super yummy tostada (and you'd think that after 6 years of marriage I would have already made him one! shame on me!) and this is what we had! Oh and I made our tostada shells and fried them fresh no store bought ones you warm in the oven for us! LOL**

Ingredients:

• 1-1/2  poundsboneless beef round steak
• 1/2  teaspoonsalt
• 1/2  teaspoonblack pepper
• 1/4  cuplime juice
• 3  garlic cloves, finely chopped
• 1  jalapeño, seeded and finely chopped
• 1  largeonion, chopped
• 1  tablespoonchili powder
• 1/4  teaspooncumin
• 1/8  teaspooncayenne pepper
• 12  packaged tostada or hard taco shells
• 3/4  cupfat-free refried beans
• 1-1/2  cupsshredded iceberg lettuce
• 1  cupreduced-fat shredded Mexican-blend cheese
• 3/4  cupsalsa

Directions

1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl. 

3. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm. 

4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable. 

5. Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa.