Another Taste of Home find! I have been looking for lunchtime solutions lately that are quick to fix, so when I have a moment to eat during the day, I don't just look blankly in the fridge, shrug my shoulders, and make myself another lame sandwich. These frozen burritos rock! I especially love them because I can take them to school with me in my insulated lunch pack, then microwave when I get there. They're ready anytime, and they're really tasty!!!
2 lbs. Ground Beef
2 Cans (16 oz. each) Refried Beans
3 Cups (12 oz.) shredded mexican cheese blend, or cheddar cheese
1-1/3 cups enchilada sauce
1/2 cup water
1/3 cup chopped onion
2 Tbsp. chili powder
1 tsp. salt
16 flour tortillas - 10 in. - warmed
Optional toppings:
shredded mexican cheese blend/cheddar cheese
sour cream
shredded lettuce
chopped tomatoes
sliced olives
In a dutch oven or large pot, cook ground beef over medium heat until no longer pink; drain. Return to pan; add the beans, cheese, enchilada sauce, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Spoon 1/2 cup filling off center on each tortilla. Fold sides and end over filling and roll up. Wrap individually in paper towels, then foil. Transfer wrapped burritos to a resealable plastic freezer bag. May be frozen up to 2 months.
To use frozen burritos:
Unwrap foil. Place paper-towel wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings of choice.
16 burritos.
Source: Taste of Home
Sunday, October 16, 2011
Peanut Butter Cereal Bars
Ok, so for those of you who don't know, Heather has an absolute obsession with Rice Krispie Treats. This is her ABSOLUTE favorite thing to munch on. Period. So, to no surprise, we recently received our latest Taste of Home issue, and I was thumbing through it, (unaware she was reading) when Heather let out a gasp behind me, and I hear a "wait! go back!" She saw these bars in the picture, and her pregnancy cravings kicked in with multiple oohs and yums. 1/2 hour later, I returned from a late night trip to the store with Peanut Butter Cap'n Crunch in hand. The bars were devoured in record time by both of us, with lots of sticky fingers. Perfect late night snack (pregnancy or anytime!)
30 large Marshmallows
3 Tbsp. Butter
1 Tbsp. Peanut Butter
6 Cups Peanut Butter Cap'n Crunch Cereal
1-1/2 cups Milk Chocolate Plain M&M's
In a large saucepan, combine the marshmallows, butter, and peanut butter. Cook and stir over low heat until melted. Remove from the heat. Stir in the Cereal and M&M's. Pat into a 9x13 pan coated with cooking spray. Cool. Cut into bars.
Cinnamon Bun Pancakes with Vanilla Glaze "Syrup"
So, we discovered that some friends in our ward and their family also have a food blog! We tried out these pancakes on Saturday morning from their recipes and they were SO good. They literally taste exactly like a cinnamon roll, fresh and hot out of the oven. Enjoy this one for your next weekend family breakfast!
1-½ cup All-purpose Flour
3 Tablespoons White Sugar
½ teaspoon Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs Beaten
1 cup Milk
2 Tablespoons Corn Syrup
¼ cup Butter, Melted
1 Tablespoon Vanilla
In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined. In separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla. Stir in flour mixture. Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides. Serve warm with vanilla glaze over the top.
Vanilla Glaze:
1/3 cup butter or margarine
2 cups powdered sugar
1 1/2 tsp vanilla
2-6b Tlbs hot water
Melt butter over low heat in saucepan; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, one tablespoon at a time, until smooth and the consistency of syrup.
Yield: 12 pancakes (when 1/4 cup batter is used for each pancake.)
Source: Smithalicious.blogspot.com
1-½ cup All-purpose Flour
3 Tablespoons White Sugar
½ teaspoon Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs Beaten
1 cup Milk
2 Tablespoons Corn Syrup
¼ cup Butter, Melted
1 Tablespoon Vanilla
In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined. In separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla. Stir in flour mixture. Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides. Serve warm with vanilla glaze over the top.
Vanilla Glaze:
1/3 cup butter or margarine
2 cups powdered sugar
1 1/2 tsp vanilla
2-6b Tlbs hot water
Melt butter over low heat in saucepan; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, one tablespoon at a time, until smooth and the consistency of syrup.
Yield: 12 pancakes (when 1/4 cup batter is used for each pancake.)
Source: Smithalicious.blogspot.com
Tuesday, September 20, 2011
Meatball Soup
In recent months, we have discovered that Lilly has an obsession with anything that has meatballs. Spaghetti and Meatballs, Saucy Meatballs, Sweet n' Sour Meatballs, you name it. She asks for meatballs CONSTANTLY. Heather and I have even had to limit meatball related items to about once every two weeks, for our sanity's sake. Recently, we found this recipe in one of Heather's mom's Betty Crocker Cookbooks. Meaballs? Check. Slow Cooker? DOUBLE Check. Soup? TRIPLE Check. (I LOVE all things soup.) This was the easiest soup to make, and it was so good! You probably even have about 90% of the ingredients on your shelf already!
1 bag (16-oz) frozen Italian-style meatballs
2 cans (14-oz each) beef broth
2 cans (14-1/2 oz each) diced tomatoes with italian herbs, undrained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 teaspoon garlic pepper (none of this on our shelf. We ended up adding: a pinch of salt, 1/4 teaspoon garlic powder and a few cranks of freshly ground pepper)
1 bag (1 lb.) frozen mixed vegetables
shredded parmesan cheese for garnish
Mix frozen meatballs, broth, tomatoes, potato, onion, and seasonings in slow cooker. Cover and cook on low for 8-10 hours, or until veggies are tender. Stir in frozen mixed vegetables, cover and cook on high for one more hour. Serve with parmesan cheese.
Serves 6
source: www.bettycrocker.com
1 bag (16-oz) frozen Italian-style meatballs
2 cans (14-oz each) beef broth
2 cans (14-1/2 oz each) diced tomatoes with italian herbs, undrained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 teaspoon garlic pepper (none of this on our shelf. We ended up adding: a pinch of salt, 1/4 teaspoon garlic powder and a few cranks of freshly ground pepper)
1 bag (1 lb.) frozen mixed vegetables
shredded parmesan cheese for garnish
Mix frozen meatballs, broth, tomatoes, potato, onion, and seasonings in slow cooker. Cover and cook on low for 8-10 hours, or until veggies are tender. Stir in frozen mixed vegetables, cover and cook on high for one more hour. Serve with parmesan cheese.
Serves 6
source: www.bettycrocker.com
Thursday, August 11, 2011
Crunchy Ice Cream Dessert
Ok, this recipe is INDEED a find!!! One of Heather's friends served something like this to us several years ago, and she wouldn't tell us the recipe, only that it "had Chex in it." I have been wondering what exactly was in it for a long time. . . (fast forward to last week). . . we were unpacking our new house in Boise, and it was HOT outside. I happened to open up our cookbook box, and came across our Taste of Home "Cool and Creamy" book. I asked Heather if she wanted to try something with ice cream to celebrate the new house. She gave me a quick nod, and I opened up the book, and this recipe jumped right out. I was so excited because the picture looked like "that ice cream thingy with the Chex" that we tried so many years ago! I quickly jumped in the car and ran over to the store and bought a couple things, came home and made it. I'm not sure if it's the EXACT recipe that Heather's friend made, but it's really close. Needless to say, our first night in our new house, Heather and I lazily flopped on the couch after our unpacking marathon and had three pieces each. It was THAT good.
2 Cups crushed Rice Chex
2/3 cup packed brown sugar
1/2 cup chopped peanuts
1/2 cup flaked coconut
1/2 cup butter, melted
1/2 gallon vanilla ice cream
In a large bowl, combine the cereal, brown sugar, peanuts and coconut. Drizzle with butter; stir until combined.
Press half of the mixture into an ungreased 9"x 13" dish. Cut ice cream into 3/4 in.-thick slices*; arrange evenly over crust. Top with remaining crumb mixture; press down lightly. Cover and freeze until serving. Yield: 12-15 servings
*If you don't want the mess from cutting your ice cream (like we did), we just softened it a bit and spread it over the crust. Spread very slowly and carefully though, so you don't pull up the crust off the bottom of the pan. Keep in mind you will also need to freeze it longer (probably overnight) before serving if you do this so it can harden.
Source: Taste of Home Cool and Creamy
2 Cups crushed Rice Chex
2/3 cup packed brown sugar
1/2 cup chopped peanuts
1/2 cup flaked coconut
1/2 cup butter, melted
1/2 gallon vanilla ice cream
In a large bowl, combine the cereal, brown sugar, peanuts and coconut. Drizzle with butter; stir until combined.
Press half of the mixture into an ungreased 9"x 13" dish. Cut ice cream into 3/4 in.-thick slices*; arrange evenly over crust. Top with remaining crumb mixture; press down lightly. Cover and freeze until serving. Yield: 12-15 servings
*If you don't want the mess from cutting your ice cream (like we did), we just softened it a bit and spread it over the crust. Spread very slowly and carefully though, so you don't pull up the crust off the bottom of the pan. Keep in mind you will also need to freeze it longer (probably overnight) before serving if you do this so it can harden.
Source: Taste of Home Cool and Creamy
Wednesday, July 27, 2011
Moving
We have been gone a while from our fun food blog. Sorry everyone! We are in the middle of moving, but just as soon as we get settled we'll be back to sharing our yummy goodies!
Friday, July 8, 2011
Apple Streusel Bars
These bars are absolutely AMAZING. They taste similar to apple pie, but much easier to make! We made them last weekend, and 4 of us devoured the whole pan (gross, I know, but you weren't there!) in less than an hour, they were SO good! To make things even easier, substitute the apple filling below for one jar of our homemade apple pie filling!
Sweet Pastry:
2 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter (REAL butter here, people, no substitutions!)
1 egg, beaten
Apple Filling: (or one jar of our homemade filling)
1/4 cup flour
1/2 cup granulated sugar
1 teaspoon cinnamon
4 cups (about 3 medium) sliced, peeled baking apples (Granny Smith or Gala work great)
Glaze:
2 cups powdered sugar
1 teaspoon almond extract
About 3 Tablespoons milk (whole milk is best)
To prepare crust: mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.
Spray a 9x13 baking dish with nonstick spray. Gently pat about 2/3 of the crumb mixture into bottom of pan and set aside. Preheat oven to 350.
To prepare apple filling: combine flour, sugar, and cinnamon. Toss with apples and spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes. When finished, allow to cool completely.
To prepare glaze: whisk together powdered sugar, almond extract and enough milk to achieve desired consistency. Transfer glaze to a ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer if you want to hurry things along) Cut into bars and serve. Yield: 20-24 bars.
Source: Our Best Bites
Sweet Pastry:
2 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter (REAL butter here, people, no substitutions!)
1 egg, beaten
Apple Filling: (or one jar of our homemade filling)
1/4 cup flour
1/2 cup granulated sugar
1 teaspoon cinnamon
4 cups (about 3 medium) sliced, peeled baking apples (Granny Smith or Gala work great)
Glaze:
2 cups powdered sugar
1 teaspoon almond extract
About 3 Tablespoons milk (whole milk is best)
To prepare crust: mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.
Spray a 9x13 baking dish with nonstick spray. Gently pat about 2/3 of the crumb mixture into bottom of pan and set aside. Preheat oven to 350.
To prepare apple filling: combine flour, sugar, and cinnamon. Toss with apples and spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes. When finished, allow to cool completely.
To prepare glaze: whisk together powdered sugar, almond extract and enough milk to achieve desired consistency. Transfer glaze to a ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer if you want to hurry things along) Cut into bars and serve. Yield: 20-24 bars.
Source: Our Best Bites
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