I found this recipe on the internet but now the website has a nasty virus that it puts on my computer whenever I go to the site to get the recipe. So I am putting it here and not giving website credit because I don't want someone else to click on the link and get the virus!
2-3 Tbsp extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired
1 1/2 lbs. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp Kosher salt
1/4 tsp black pepper
1 1/2 tsp cumin
4 cups chicken broth
2-3 Tbsp sugar
In a large saucepan, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
While onions are sautéing, combine tomatillos, green pepper, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.
Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.
Tuesday, September 16, 2014
Thursday, May 30, 2013
Fruit Dip
WARNING: This stuff is WAY yummy and SUPER addicting! It tastes a bit like a creamy caramel dip and is great on apples!
1 - 8 oz package of cream cheese
3/4 cup packed brown sugar
1 tsp vanilla
Place all ingredients in a bowl and blend until combined. Can be eaten immediately but the sugar dissolves and mixes in a little better after a couple of hours (if it lasts that long!). If you have any leftovers, make sure to keep them refrigerated.
A friend of mine made this and gave me a sample (and the recipe). She used a cream cheese block. When I made it, the 8 ounce whipped cream cheese was actually cheaper than the block so I decided to try it out. I like both ways but I did like the texture a bit better with the whipped cream cheese.
1 - 8 oz package of cream cheese
3/4 cup packed brown sugar
1 tsp vanilla
Place all ingredients in a bowl and blend until combined. Can be eaten immediately but the sugar dissolves and mixes in a little better after a couple of hours (if it lasts that long!). If you have any leftovers, make sure to keep them refrigerated.
A friend of mine made this and gave me a sample (and the recipe). She used a cream cheese block. When I made it, the 8 ounce whipped cream cheese was actually cheaper than the block so I decided to try it out. I like both ways but I did like the texture a bit better with the whipped cream cheese.
Monday, March 11, 2013
Oatmeal Banana Breakfast Muffins
I found this recipe on Pinterest, made them, LOVED them. BUT, when I went to make them a second time, the post had been removed!! RUDE! I found another recipe that I think was the same, made them, LOVED them. So, I am now reposting the recipe here so it doesn't disappear again! Here is the original link so I don't get in trouble for stealing it: http://www.welltraveledwife.com/2012/09/oatmeal-banana-breakfast-muffins.html
Ingredients
2 1/2 cups old fashioned oats (not quick)
1 cup plain low fat greek yogurt (I have used Danon Oikos vanilla and banana cream 5.3 oz container, also tried Chobani but didn't like it as much as the Oikos)
2 eggs
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas (I have used 1 1/2)
1. Preheat oven to 400 degrees. Grease muffin tin with shortening (I used butter flavored) or cooking spray or line with liners.
2. Place all ingredients except oats in a blender or food processor. Blend until smooth. Add oats 1/2 cup at a time and blend until smooth after each addition (this is how I have to do it with my wimpy blender, if you have a nice one, you could probably add the oats with the other ingredients).
3. Divide batter into 12 muffins (they will be very full) and bake for 15-20 minutes or until toothpick comes out clean.
***Be sure to watch them closely in the oven, because depending on altitude, baking time may be a little less.***
Thank you to "The Well Traveled Wife" for saving the day!
Ingredients
2 1/2 cups old fashioned oats (not quick)
1 cup plain low fat greek yogurt (I have used Danon Oikos vanilla and banana cream 5.3 oz container, also tried Chobani but didn't like it as much as the Oikos)
2 eggs
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas (I have used 1 1/2)
1. Preheat oven to 400 degrees. Grease muffin tin with shortening (I used butter flavored) or cooking spray or line with liners.
2. Place all ingredients except oats in a blender or food processor. Blend until smooth. Add oats 1/2 cup at a time and blend until smooth after each addition (this is how I have to do it with my wimpy blender, if you have a nice one, you could probably add the oats with the other ingredients).
3. Divide batter into 12 muffins (they will be very full) and bake for 15-20 minutes or until toothpick comes out clean.
***Be sure to watch them closely in the oven, because depending on altitude, baking time may be a little less.***
Thank you to "The Well Traveled Wife" for saving the day!
Saturday, March 17, 2012
Spudnuts
We have a new favorite treat at our house! I got this recipe when I was in Home Economics (not sure if it was Jr. High or High School but it was a while ago either way). They are yummy! And we justify them by saying they have potatoes to add nutritional value!
2 cups scalded milk, cooled to lukewarm
2 Tbsp yeast
1/2 cup water
1 tsp sugar
1 cup instant, prepared mashed potatoes
6 Tbsp butter flavored shortening
6 Tbsp salted butter
3 eggs
1/2 cup sugar
1/4 tsp lemon flavoring
1/4 tsp vanilla
6 to 8 cups flour (I think I ended up using 9)
Glaze:
3 cups powdered sugar
1/2 tsp vanilla
1/2 cup milk
Scald 2 cups of milk and allow it to cool to about 115 degrees. Dissolve yeast in water (110-115 degrees) and 1 tsp sugar.
Once yeast is dissolved and milk cooled, add all ingredients except 1/2 the flour. Beat well with mixer. Add enough flour to make a soft dough. Knead for 15 minutes. Let rise until double in size.
Roll out 1-inch thick. Cut into doughnut shapes. If you don't have a doughnut cutter, no worries. This is what we use:
Yes, that is a lid for a glitter container. We just make sure we clean it out really well. The cup is just shy of 3 1/2 inches in diameter and the lid is 1 1/4 inches. They are the perfect sizes!
Oh, I should warn you that this makes a LOT of doughnuts!
Let rise 1/2 hour. Fry in hot oil. They need to get pretty brown to be cooked all the way through.
Dip in glaze. We dip ours in the glaze and flip them over to make sure they are good and coated. Then we set them on cooling rack that is sitting on a cookie sheet (to catch the drips).
ENJOY!!
Tuesday, January 31, 2012
Creamy Chicken and Wild Rice Soup
3 cups cooked wild rice (Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe)
3 chicken breasts cooked and diced
2-4 carrot stalks, diced
2 celery stalks, diced
1/2 onion, chopped
1/4 cup butter
1/2 cup flour
8 cups chicken broth
1 can cream of mushroom soup
Grated cheese
Saute onion and vegetables in butter, add flour and stir. Then add broth and cook until broth begins to thicken and vegetables become tender. Add 1 can cream of chicken soup, stir until dissolved. Add cooked chicken and cooked rice and simmer on low for approximately 15 minutes. Serve topped with grated cheese.
3 chicken breasts cooked and diced
2-4 carrot stalks, diced
2 celery stalks, diced
1/2 onion, chopped
1/4 cup butter
1/2 cup flour
8 cups chicken broth
1 can cream of mushroom soup
Grated cheese
Saute onion and vegetables in butter, add flour and stir. Then add broth and cook until broth begins to thicken and vegetables become tender. Add 1 can cream of chicken soup, stir until dissolved. Add cooked chicken and cooked rice and simmer on low for approximately 15 minutes. Serve topped with grated cheese.
Cabbage Roll Casserole
2 pounds ground beef
1 cup chopped onion
29 ounce can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 tsp salt
2 - 14 ounce cans beef broth
Preheat oven to 350 degrees. In a large skillet, brown beef in oil over medium heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice, and salt, Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
1 cup chopped onion
29 ounce can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 tsp salt
2 - 14 ounce cans beef broth
Preheat oven to 350 degrees. In a large skillet, brown beef in oil over medium heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice, and salt, Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
Son of a Gun Stew
1/2 pound bacon
2 pounds cubed beef
1 pound carrots, sliced
3 pounds potatoes, diced
2 green peppers, chopped
2 Tbsp Worcestershire sauce
3/4 cup soy sauce
7 to 8 drops Tabasco
5 stalks celery, sliced
3 medium onions, chopped
1 quart tomatoes
Fry bacon in dutch oven (over stove top works fine). Add meat and onions. Brown well. Add every thing else and stir well. Bring to a boil. Cover with lid and transfer to 350 degree oven. Stir occasionally and cook until vegetables are tender. (Can also finish cooking on stove top if preferred.)
2 pounds cubed beef
1 pound carrots, sliced
3 pounds potatoes, diced
2 green peppers, chopped
2 Tbsp Worcestershire sauce
3/4 cup soy sauce
7 to 8 drops Tabasco
5 stalks celery, sliced
3 medium onions, chopped
1 quart tomatoes
Fry bacon in dutch oven (over stove top works fine). Add meat and onions. Brown well. Add every thing else and stir well. Bring to a boil. Cover with lid and transfer to 350 degree oven. Stir occasionally and cook until vegetables are tender. (Can also finish cooking on stove top if preferred.)
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