Wednesday, April 8, 2009

Beef Taquitos

I found this one on the internet...THEY ARE SOOO WORTH the work!


5 lbs roast
onion soup mix (optional)
2 cups
cheddar cheese, grated
garlic powder
onion powder (optional)
1 1/2 cups picante sauce or
salsa, undrained or 1 (14 ounce) can diced tomatoes, undrained
1/4 cup
onion, finely chopped
corn tortillas
cheese sauce (optional)
salsa (optional)
sour cream (optional)
guacamole (optional)

Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
Cook at 325F for 34-38 minutes per pound.
Let cool thoroughly overnight in fridge....or let it cool and shread.
Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.

Dip corn tortilla's completely in warm to hot oil (this helps the tortilla heal and stick together)
Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
Roll up tortilla.

To freeze for later, simply put seam side down on cookie sheets and freeze.
Flash freeze on wax papered covered cookie sheets.
When firm, transfer to zip lock freezer bags.
To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy or microwave 1 1/2 minutes.

To eat them now, continue with directions for frying below.
Heat electric skillet to 300°F covering bottom with oil.
Fry taquitos with open edge down to seal.
Turn over fry other side.
Serve hot with condiments



2-3 ripe avocado's

1/3-1/2 Salsa of choice

2 Tbsp of lemon juice

Sea Salt to taste


Peel and pit Avocado's. Mash avocado to paste with back of a fork.

Add Salsa, lemon Juice and Sea Salt.

Mix well .

Serve immediately.

Tuesday, April 7, 2009

Homemade bagel recipe


4 cups bread flour

1 Tbls sugar

1 1/2 tsps salt

1 Tbls vegetable oil

2 tsps instant yeast

1-1/4- 1-1/2 cups of warm water.


Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!
Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!
You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.

Perfect Peanut Sauce

(I freeze what we don’t use for another time)


3 cup peanut butter
6 TB soy sauce (or to taste)
¼ cup brown sugar
4-6 Tablespoon fresh lemon or lime juice
1 can coconut milk (light is fine,)
1/4 cup water (or more I like mine thick)
2 TB spoons Curry Powder
2 Tbsp Chili Powder (I use more …I like it spicy)
3 Tbsp Minced Garlic Salt if desired

I slowly melt all ingredients in Microwave Stirring in between minute intervals.Tonight I steamed brown Rice. Then I sautéed my cut up chicken breast w / olive oil and a little Garlic , after it was cooked through , I added about 4-5 cups of Chinese Veggies ( I buy a huge bag at Costco ) It has peapods, mini corn, red peppers , water chestnuts , mushrooms and my favorite broccoli. I add that to my Wok. Once all veggies are cooked through I add some of my peanut sauce and stir well. For dinner we scoop the Veggie, Chicken, Peanut sauce mixture over our rice.
MY KIDS LOVE THIS RECIPE….eating ½ cup brown rice, & 1 whole cup over the top of the Veggies and Chicken.

I served with Spring rolls and cabbage salad.

Black and White Chicken Chili

This is a GREAT Soup to make in batches and freeze. When I Quadruple the recipe for freezing I Boil whole chickens for the meat.

8 skinless boneless chicken breasts

1 32 oz. can chicken broth or use your own homemade version...

1 large onion chopped

3 tablespoons chili powder

2 jalapeno chiles seeded and finely chopped (optional I don't use em)

3 teaspoons ground cumin

2 15 oz. can Great Northern beans undrained

salt, to taste

2 15 oz. can black beans drained

1 can diced tomatoes w/ juice
* MUST Mix in a dollop of Sour Cream upon serving!!!

Wash chicken with cold water and pat dry with paper towels. Cut chicken into 1/2-inch cubes. Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat. Add chicken; cook 2 minutes, stirring frequently. Add onion and chilies. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil.
Reduce heat; simmer, uncovered, 20 to 30 minutes to blend flavors.
To serve, top with sour cream, shredded cheddar cheese, and crumbled tortilla chips.
I wait until cool and store in Gallon Freezer bags with 6-8 cups of soup per bag.

Bajio Chicken Chile Salad


5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Cute Veggie Choo-Choo Train

All you need:

I composed these trains from a quick Veggie tray bought at a local Grocery store (I was in a hurry)

I used :


Baby Carrots

Cherry Tomatoes

Broccoli Florets

Slices of Cucumber

Tooth picks to hold it all together

Baked Ziti


Rigatoni Noodles or Penne 1-box cooked (I use the whole wheat variety)
1 ½ jar spaghetti sauce (preferably with Garlic)
1 pound or more shredded mozzarella
Shredded parmesan
1 pound hamburger (fried with Garlic Salt and chopped onion)

Drain Hamburger and add spaghetti Sauce, mix well.
In a Greased Lasagna Pan or large Cake Pan Combine Pasta, Sauce and Mozzarella Cheese….add as much cheese as you can until you can’t stir anymore. Then top with Mozzarella & parmesan, Baked Uncovered until Bubbly and Cheesy ….

*Bake at 350 for 30-45 minutes

Serve with Bread Sticks or Pepperoni rolls and a Green Salad or Green beans Cooked with Italian seasoning.

Lion House Dinner Rolls Recipe


2 cups warm water (110 to 115 degrees)

2 tablespoons dry yeast

2 teaspoons salt

1 egg

2/3 cup nonfat dry milk powder (instant or non-instant)

1/4 cup sugar

1/3 cup butter or shortening

5-5 1/2 cups all-purpose flour or bread flour
I add 2 TBspoons Orange zest......

In large bowl of electric mixer, combine water and milk powder, stir until dissolved. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.) Scrape dough off sides of bowl and pour about 1 T. vegetable oil all around the sides of the bowl so it is covered with oil. Cover with plastic wrap and allow to rise in warm place until double in size. (My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.) Sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and cut rolls in desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).

*Bake at 375 for 15 to 20 minutes or until browned.
* Brush with melted butter while hot.

2 hours 20 minutes 2 hrs prep

HOMEMADE POTATO CHIPS....YUMMY & EASY ...I not kidding!!!!

I found thos resipe on the net ...and was AMAZED how great they turned out!!! These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. Kids just love them.

4 large potatoes (russet, yellow gold, white or red potatoes)

your choice spices (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed, granulated garlic powder)

Olive oil, for microwave bacon tray or use a paper plate on top of a Mirowave safe plate.

If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato. If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato. ( I use a kitchen aid peeler and it works perfect for the chips.Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes. Remove potato slices in batches onto paper toweling and pat dry. If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer. Sprinkle with your choice of herbs or spices or just leave them plain. Cover with a microwaveable, round heavy plastic cover. Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color. (watch them ...some were done in four minutes)Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are. You do not have to turn the sliced potatoes over. Rub the inside of the dish with some olive oil for the first batch of potato chips. I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish. After the first batch is done, you do not have to rub the dish again. Continue to microwave the remainder of sliced potatoes as noted above. If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch. You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp.

Microwaving time should be between 4 and 6 minutes.
ADDITIONAL IDEAS:. Granulated garlic powder with parsley. Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave. Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.


Seriously ...this is ALL it takes.....and the kids can make them on their own.
Note : Duncan Hines Cake Mixes work better.
2 Spice Cake Mixes
1 29 oz can Libby's Pumpkin Pie Mix
1 small bag of semi-sweet Chocolate chips
Cake Mixes and Pumpkin in large bowel.Once it is combined well stir in Choc Chips.Drop by spoonfulls onto greased cookie sheet....Bake at 350 for 15 minutes.....Seriously THAT easy and way ...WAY good..these save my rear end ALL of the time when I need to bring a quick treat ....or have guests.
Also AWESOME to load up for food storage!