Thursday, December 27, 2012

Yummy Chicken Tacos

This is a recipe I have been making for a couple of years now, it is so easy and delicious!

Four chicken breasts
Package  ranch dressing mix
Package taco seasoning
Can chicken broth
Tortillas and other taco fixings

Place chicken in skillet
Sprinkle with ranch and taco seasoning
Add a tiny bit of broth
As the chicken cooks add more broth
When the chicken is done cut into strips
Place back in skillet and let it cook till all the chicken broth cooks out.
Heat tortillas and enjoy your amazing tacos!

Saturday, December 22, 2012

Country Swirl Cinnamon Bread

I just made this for the first time today to take to the Church breakfast tomorrow, since the hubby has to work :( I made him a loaf also and tried a pinch of it.  This stuff is seriously amazing!

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter at room temp
11/3 cups sugar
1 egg
1 cup buttermilk (I didnt have buttermilk so I used whole milk and it was fine)
1 tb cinnamon

Preheat oven to 350
Grease and 8x4x2 loaf pan
Combine flour, baking powder, baking soda, and salt
In a large bowl cream butter and 1 cup of sugar
Add egg and blend well
Add dry ingredients alternating with milk
Mix well after each addition
Mix last 1/3 cup of sugar and cinnamon together in a small bowl
Pour 1/3 of batter in pan
Sprinkle with 1/3 cinnamon sugar mix
Repeat this step two more times
Bake for 45-50 minutes

A few notes
* This batter is very thick
*Make sure to check the dough to be certain it is done before removing from pan.  I had one loaf that was finished in 50 minutes and another that took about an hour.

Friday, December 21, 2012

Chocolate Turtle Cookies

This is a recipe that I pinned on Pinterest and have made a couple of times, it is somewhat time consuming but always gets compliments from those who try them!

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 2/3 cup sugar
  • 1 large egg, separated, plus 1 egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups pecans, chopped fine
  • 14 soft caramel candies ( I use the bag of little caramel balls)
  • 3 tablespoons heavy cream

    1. Combine flour, cocoa, and salt in bowl.
    2. With electric mixer on medium-high speed beat butter and sugar until light and fluffy, 2 minutes.
    3. Add egg yolk, milk, and vanilla and mix until incorporated.
    4. Reduce speed to low and add flour mixture until just combined.
    5. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
    6. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F.
    7. Line 2 baking sheets with parchment paper.
    8. Whisk egg whites in bowl until frothy.
    9. Place pecans in another bowl.
    10. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans.
    11. Place balls 2 inches apart on prepared baking sheets.
    12. Using 1/2-teaspoon measure, make indentation in center of each ball.
    13. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
    14. Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes.
    15. Once cookies are removed from oven, gently re-press existing indentations.
    16. Fill each with 1/2 teaspoon caramel mixture.
    17. Cool 10 minutes, then transfer to wire rack to cool completely.
    18. Try not to devour them all at once.


    Wednesday, December 19, 2012

    Lasagna Soup

    This is one of my most favorite soup recipes, I absolutely love it, something about this meal just makes you feel warm and cozy!


    • 1 pound ground chuck
    • 1 onion, chopped (I use onion powder)
    • 3 cloves garlic, minced
    • 1 teaspoon thyme
    • 1 tablespoon firmly packed brown sugar
    • 1 (32-ounce) box chicken broth
    • 2 (14.5-ounce) can petite diced tomatoes
    • 1 (15-ounce) can tomato sauce
    • 2 teaspoons Italian seasoning
    • 1/2 teaspoon salt
    • 2 cups broken lasagna noodles ( I just use the shells)
    • Croutons
    • Cheddar cheese (or your choice)
    In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic.
    Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles.
    Drain well.
    Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt.
    Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes.
    Add noodles, and simmer until noodles are tender.
    Preheat broiler.
    Ladle soup into 8 to 10 ovenproof bowls.
    Evenly sprinkle with cheese and croutons.
    Broil soups, 6-inches from heat, 2 to 3 minutes, until cheese is browned and bubbly.
    Serve immediately.

    Picture of Tastes Like Lasagna Soup Recipe

    Tuesday, December 18, 2012

    Side note...

    For all of you who find recipes on line and need one place to keep them other than in your email I have been using for over a year now and love it.  You can input recipes from several different food sites also you can manually enter them.  Its a nice easy place to organize and keep your favorite recipes!

    Snickerdoodle Cookies

    I made these for the first time a few weeks ago for my mother and she really enjoyed them!
    1/2 cup butter, softened
    1/2 cup shortening

    Monday, December 17, 2012

    Twice Baked Potatoes... the best I have ever had!

    These potatoes are insanely good!

    4 large baking potatoes, scrubbed
    8 tablespoons (1 stick) butter
    2 teaspoons salt
    1/4 teaspoon ground black pepper
    1/8 teaspoon cayenne
    1/4 cup milk, or as needed
    2 egg yolks, beaten
    1 cup shredded sharp Cheddar
    Preheat the oven to 400 degrees.
    Bake the potatoes on a rack for 1 hour or until soft (I tend to peel the potatoes and cube them then boil and mash them its faster).
    Allow them to cool slightly.
    Add the butter, salt, black pepper, and cayenne.
    Mash well, adding enough milk to make a fairly stiff mixture.
    Add the beaten egg yolks and stir well.
    Spoon the mixture into a baking pan and top with shredded cheese.
    Bake for 20 minutes, until well browned.

    Raegan Mirick's photo.

    Friday, December 14, 2012

    Sugar Cookies

    I had a friend request this recipe so I thought I would put it here!  I love that these cookies don't have to be refrigerated (I still do though) and that they are really easy to use with cookie cutters.

    Sugar Cookies
    1/2 cup butter
    1/2 cup shortening
    1 cup sugar
    1 egg
    1 teaspoon vanilla extract
    2 1/4 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    Additional flour
    In a mixing bowl, cream butter, shortening and sugar.
    Add egg and vanilla; mix well.
    Combine flour, baking powder and baking soda;
    Gradually add to the creamed mixture.
    Sprinkle flour on work surface and knead some into the mix
    Roll out dough in batches ( I keep the extra in the fridge) and cut shapes....
    Place on greased baking sheet
    Bake at 350 degrees F for 10-12 minutes.

    Wednesday, December 12, 2012

    Cheddar Biscuits

    Our internet has been down for a few days but we just got it fixed so I'm coming back with an AMAZING recipe!

    2 1/2 cups Bisquick
    4 tb cold butter
    1 cup sharp cheddar
    3/4 cup whole milk
    1/4 tsp garlic powder

    2 tb butter (melted)
    1/2 tsp garlic powder
    1/4 tsp parsley
    pinch of salt

    Preheat oven to 400
    Combine Bisquick and butter (don't blend too well you want small chunks)
    Add cheddar, milk, and garlic powder
    Mix till combined but do not overmix
    Drop onto greased cookie sheet
    Bake for 15-17 minutes or until tops are brown
    Melt butter in small pan
    Add garlic powder and parsley
    Spread on biscuits with a pastry brush

    Saturday, December 8, 2012

    Chicken Swirls

    I make these for a lot of parties I host and they are always the first thing gone no matter how many I make.  Everyone seems to love them... to be honest I have never even tried them because I despise cream cheese!!!

    2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
    1 cup shredded cooked chicken breast
    4 ounces fat-free cream cheese
    1/4 cup reduced-fat ranch salad dressing
    1/4 cup shredded reduced-fat cheddar cheese
    1/4 cup finely chopped sweet red pepper
    2 green onions, finely chopped
    2 tablespoons Louisiana-style hot sauce ( I leave this out if I know I am going to have kids eating them)
    I also add garlic and onion powder not sure how much just till I can smell it :)

    Separate each tube of crescent dough into four rectangles
    Gently press perforations to seal
    In a small bowl, combine the remaining ingredients
    Spread evenly over rectangles
    Roll up jelly-roll style, starting with a short side
    Pinch seams to seal.
    Cut each into eight slices
    Place cut side down on ungreased baking sheets
    Bake at 375° for 10-12 minutes or until golden brown
    Refrigerate leftovers.

    Raegan Mirick's photo.

    Wednesday, December 5, 2012

    Brunch Enchiladas

    I like this recipe especially when I know I am going to have a busy morning.  Just pop it in the oven while finishing up the rest of your morning chores!

    Brunch Enchiladas

    2 cups cubed fully cooked ham (or bacon) 
    1/2 cup chopped green onions (I use onion powder)                                  
    10 (8 inch) flour tortillas
    2 cups shredded Cheddar cheese, divided
    1 tablespoon all-purpose flour
    2 cups half-and-half cream (or milk)                                  
    6 eggs, beaten
    1/4 teaspoon salt
    I also sprinkle in some garlic powder (I never measure it... just sprinkle till I can smell it)
    Combine ham and onions
    Place about 1/3 cup down the center of each tortilla
    Top with 2 tablespoons cheese
    Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish
    In a bowl, combine flour, cream, eggs and salt if desired until smooth
    Pour over tortillas
    Cover and refrigerate for 8 hours or overnight
    Remove from the refrigerator 30 minutes before baking
    Cover and bake at 350 degrees F for 25 minutes
    Bake for 10 minutes
    Sprinkle with remaining cheese
    Bake 3 minutes longer or until the cheese is melted
    Let stand for 10 minutes before serving

    Monday, December 3, 2012

    Baked Macaroni and Cheese

    I made this last week and my mom said it was the best macaroni she has ever had!  So here is the recipe...

    2 Tb butter
    2 Tb flour
    1Tsp salt
    2 1/2 Cups milk (I only had 1 cup so I used chicken broth)
    2 Cups cheddar cheese (divided)
    2 Cups macaroni (I like shells)
    I also sprinkle in some garlic powder and onion powder, I never measure though I just sprinkle till it seems like enough.

    Cook macaroni while doing the next steps
    Melt butter in a sauce pan
    Blend in flour and salt
    Add milk slowly
    Stir constantly!!!
    Add 1 1/2 cups of cheese
    After cheese has melted remove mixture from heat
    Combine cheese sauce and macaroni
    Pour into a 2 quart casserole dish
    Top with cheese
    Bake at 375 for 20-25 minutes

    Now it's time to devour it!

    Raegan Mirick's photo.
    Raegan Mirick's photo.

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