Archives for "Recipes"
3lb Roast (Either Beef or Pork)
1lb Dry Pinto Beans (Can use canned, just add at the end)
2 Garlic Cloves, minced
1 T. Ground Cumin
1T. Dried Oregano
1T. Chili Powder
4 oz. Can of Chopped Green Chilies
- Cover beans and soak over night in slow cooker. *
- In the morning, remove all the beans and place the roast in the slow-cooker. Add all the remaining ingredients, including the beans and the soaking water. Add more water, if necessary.
- Cook on high for one hour, then on low for 6 hours.
- Shred up the roast, pulling apart with a fork.
- Cook on high for 1 more hour.
- Serve over a bed of lettuce, tortilla chips, or chalupa shells. Top with shredded cheese, mexican rice, chopped tomatoes, lettuce, and onions, if desired. I really like to put guacamole on top too!
* I prefer to soak my beans in warm to hot water at first and rinse a couple of times before leaving them over night. It helps break down the outer skin and makes them easier to digest for people with digestive issues.
1 Cup Cheddar Cheese, shredded
1 Cup Monterrey Jack Cheese, shredded
1 Cup Colby Cheese, shredded
2 Cup Cooked Chicken Breast, diced*
12 Flour Tortilla Shells
1 Medium Tomato
- Place one teaspoon of butter in a large skillet and then place one tortilla on top of that. Set heat to medium on the range.
- Sprinkle a small portion of the 3 cheeses on top on the tortilla. Then, sprinkle on some chicken and tomatoes and onion seasoning. Then, add sprinkle another layer of cheese.
- Place another flour tortilla on top of that and continue cooking until the bottom tortilla is lightly browned and the cheeses are partially melted. Then, flip the quesadilla and brown the other side.
- Repeat until cooking all 6 quesadillas. I like to cut them into six triangles to serve. I serve with sour cream and salsa.
*Cook the chicken with some taco seasoning or chili powder to give the quesadillas a little flavor.
Peanut Butter Bon-bons
(Also know as Buck-eyes and Peanut Butter Balls)
- ¾ C. Butter
- 1 ½ C. Peanut Butter
- 1 lb. Powdered Sugar
- 1 Pkg. Semi-Sweet Chocolate Chips
- Paraffin Wax
- In medium sauce pan, over medium heat, stir together peanut butter and butter. Cook till smooth and creamy. Remove from heat.
- Add powdered sugar and beat until smooth, by hand.
- Then, roll mixture into ¾ in. balls and place on baking sheet. Cover and refridgerate over night.
- Melt chocolate chips and paraffin* in sauce pan on medium to low heat You may want to use a double broiler). Using a tooth pick dip each ball in the melted chocolate and swirl around until it is completely covered.
*Adding a few shavings of paraffin wax helps the chocolate melt smoother and keeps it from clumping.
8-10 Medium sized Potatoes, cut in small squares
2 Cans of Evaporated Milk
Package of Velveeta Cheese, cubed
3 Cups of Cheddar Cheese, shredded
1 Can of Cheddar Cheese Soup
5-6 Pieces of Bacon, cooked and broken up
- Boil Potatoes in a large pan for about 15 minutes, or until soft. Drain off most of the water.
- Add in the evaporated milk and the cheese soup. Then, when the soup starts getting hot, add in the cheeses and bacon bits. Even turkey bacon gives it a really good flavor.
- Salt and Pepper to taste. You may also want to add chopped onions for flavor. (I use the freeze dried ones, because you don’t have to precook them.)
- Cook at a slow boil for about 15 minutes, or until the soup thickens.
- Cool for about 10 minutes. Enjoy!*
*Sprinkle some of the shredded cheese, bacon bits, and chives on the top of each bowl to make a pretty presentation.
I was a skeptic, but now I love Dirt Cake! Or as my husband usually calls it, mud pie. I used to think this dessert was just like chocolate pudding with some crumbled cookies. But at least with this recipe it is soooo good.
1.5 package of Oreo Cookies
1 (8 oz.) package of Cream Cheese
1/2 C. Butter, softened
1 C. Powdered Sugar
3 C. Milk
1 (12 oz.) tub of Whip Cream
2 (3 ½ oz.) packages of Instant Pudding, chocolate or vanilla
1/2 t. Vanilla
- Crush all the Oreo Cookies and set aside.
- Mix together the butter, cream cheese, sugar, and vanilla. Set aside
- Mix together the pudding and the milk. Then fold together the cream cheese mixture and the pudding. Add the whip cream to the mixture.
- Layer the crushed cookies, and the pudding mixture starting with the cookies. 3 layers of cookies and 2 layers of the pudding mixture.
*You can add gummy worms to the top layer of oreos to make it fun for kids. You can also put it in a new, clean flower pot and stuff a fake flower down in the middle of the “dirt”.
Better than plain old chips and salsa???
Have you ever poured home-made salsa over a package of cream cheese and dipped tortilla chips in it? Well if you like that, you will definitely love this dip.
2 8oz. packages of Cream Cheese, softened
2 C. (8oz.) shredded Monterey Jack Cheese
2 C. (16oz.) Sour Cream
3 Eggs lightly beaten
1 C. Salsa
1 can (4oz.) chillies, drained
1 medium tomato, diced
- Beat together the cream cheese and the cheese.Add in one cup of sour cream and the eggs. Then stir in the salsa and green chilies.
- Pour mixture into a 9 in. round pan and bake for 350º for 40-45 minutes.
- After removing from over let it cool for at least 1 hr before removing from the pan. Use a knife to loosen the edges, and let it cool a little more if it does not seem like it will pop out. Place on a decorative plate and spread sour cream on top of it.
- Refrigerate it for at least 5 hours. Before serving add the diced tomatoes the to top*.
*For a little added spice add some home-made guacamole.
More Gluten Free (GF) Recipes!
There are endless snack opportunities with Chex® Cereal, because they are Gluten Free! At my house this is fondly known as Puppy Chow, but I guess this is the correct name for the dessert.
9 C. Chex® Cereal (Rice, Corn, Chocolate or Honey)
1 C. Semi-Sweet Chocolate Chips
1/2 C. Peanut Butter
1/4 C. Butter
1 t. GF Vanilla
1 ½ Powdered Sugar
- In a large bowl measure out the Cereal.
- In a medium size bowl microwave the Chocolate Chips, Peanut Butter, and Butter on high for 1 minute.
- Stir, and microwave for another 30 seconds. Stir, if smooth move on to next step. If it is not, microwave for another 15 seconds and stir, repeat until smooth.
- Stir in Vanilla and pour over the Cereal, stirring until evenly coated.
- Pour mixture into 2 Gallon size zipper storage bags. Add Powdered Sugar to each, then seal and shake.
- Pour mixture on to wax paper to cool.
* For more great recipes made with Chex® Cereal click here.
I am adding a few gluten-free recipes , just for my sister who is gluten intolerant. I know she struggles to find good recipes that she can have on her diet.
1 (10 oz.) Box of GF Brown Rice Crisp Cereal
8 T. Butter
1 (10 oz.) package of marshmallows
1 t. GF Vanilla
- Melt butter in a large pan, over low heat, until melted.
- Add marshmallows and stir regularly, until melted.
- Remove from heat and add vanilla.
- Stir in cereal and coat it evenly with marshmallow mixture.
- Pour into butter casserole dish (13X9)
Need Something to do with all that left over Thanksgiving Turkey?
Turkey a la King:
¼ C. Butter (cubed)
½ C. Flour
1 Can Chicken Broth (14.5 oz.)
1 C. Milk
2 C. Cubed Turkey
1 C. Sliced Cooked Carrots
1 C. Green Beans (fresh or frozen)
½ t. Salt
¼ t. Ground Pepper
- Melt butter in a large sauce pan
- Stir in flour until smooth
- Gradually add broth and milk
- Boil for 1-2 minutes or until thickened
- Stir in turkey, green beans, and carrots
- Serve with biscuits
Turkey & Broccoli Alfredo:
8 Oz. Linguine
1 C. Broccoli Flowerets (fresh or frozen)
1 Can Cream of Mushroom Soup
½ C. Milk
½ C. Parmesan Cheese (grated)
¼ t. Ground Black Pepper
2 C. Cooked Cubed Turkey
- Cook linguine according to package
- Steam Broccoli for 4 minutes
- In a medium sauce pan stir together soup, milk, cheese, and pepper
- Cook until hot bubbly, then add in broccoli
- Pour over linguine and serve