super soft and moist sugar cookies
1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda
4 tsp baking powder
4 1/2 cups flour
Cream the butter and sugar together. Add the eggs, sour cream and vanilla and mix. Add dry ingredients except the flour. Add flour slowly while mixing until you can touch the dough and it isn't sticky, you may not use the full 4 1/2 cups. Chill dough for 15 to 30 minutes. Roll out on flowered surface half inch thick and cut with cookie cutter. Bake at 350 for 7-10 minutes. Don't let the cookies brown.
Wednesday, April 3, 2013
Wednesday, March 6, 2013
Gwen's famous chimichangas...
Hey family, I had been begging Gwen for her chimichanga recipe lately (lets me honest, I've been craving them) and she gave it to me and we made them and they were awesome... as usual. Since its a family favorite I thought I'd post the recipe on here for everyone to have access to, ENJOY!!!...
(I halved the meat mix b/c we definitely don't need 5lbs of meet between the 3 of us. Using 2.5 lbs we still got about 10 chimichanga's out of it... but remember you halve to halve the cooking time too, I forgot this minor detail and kind of dried out my meat)
(I halved the meat mix b/c we definitely don't need 5lbs of meet between the 3 of us. Using 2.5 lbs we still got about 10 chimichanga's out of it... but remember you halve to halve the cooking time too, I forgot this minor detail and kind of dried out my meat)
CHIMICHANGA MEAT MIX
5 LB. roast beef
3 onion, chpd
3 Tb. shortening (I use evoo)
4 oz. can grn chilis
2- 7 oz. can green chili salsa
1/4 tsp garlic pwd.
4 Tb. flour
1 Tb. salt
1 tsp. cumin
juices from roast
Preheat to 200 degrees. Cook roast in lg. roasting pans for Dutch oven. don't add salt or water. Cover tight w/lid and roast 12 hours. Drain met, reserve juices. Cool meat. Remove bones and shred
Melt shortening in lg skillet, add onions and grn chilies. Saute 2 min. Add salsa, garlic, flour, salt & cumin. Saute 1 more min. Stir in juices and meat. cook 5 min. til thick. Freeze in 3 c. quantity. Makes about 9 cups.
CHIMICHANGAS
6 tortillas
3 c. meat mix, thawed
veg oil
shredded lettuce
7 oz. can grn chili salsa
2 tomatoes, chpd
sour cream
olives
Warm tortilla in oven about 5 min. (or just microwave) Heat meat mix in sm. saucepan. Heat 1/2 in. oil in lg. skillet. Spread 1/2 c. meat mix over lower 1/3 of tortilla. fold bottom over filling. Fold sides in and roll. Secure with a toothpick. Fry 2 at a time abt 2 min. Drain on PT. Serve on bed of lettuce. Top with salsa, tomatoes, guacamole, sour cream and olives.
Friday, November 16, 2012
Mandarin Orange Salad
Mix: 2 cup buttermilk with 1 large package vanilla instant pudding
Add: 3 small cans mandarin oranges (drained)
Fold in: 12 oz container cool whip
Add: 1/2 package Sandies Pecan Cookies(break up by hands)
Add: 3 small cans mandarin oranges (drained)
Fold in: 12 oz container cool whip
Add: 1/2 package Sandies Pecan Cookies(break up by hands)
Sunday, April 29, 2012
Pasta with Zucchini and Lemon Yogurt Sauce
This is one tasty (and healthy too!) Dish... yum yum. I added some of the juice of the lemon, I used Penne pasta and of course added a bit more Parmesan cheese than it called for but it was really good! Its meatless, but I felt pretty full after a nice big serving. Enjoy! Just click on the link below, it will take you right to the recipe.
http://www.ezrapoundcake.com/archives/13338
http://www.ezrapoundcake.com/archives/13338
Tuesday, September 27, 2011
Chicken Noodle Stew
I love making soup when the weather turns cooler and this is one of my favorite soups to make. It is so delicious. I made it last night and couldn't wait to have the leftovers for lunch today. It is one of Zach's favorites too. If you like a good chicken noodle soup you will love this!
I am going to give you the recipe and then I will give you my modifications to it. Here is the actual recipe:
Chicken Noodle Stew
2 chicken breast - 1/2" cubes
2 tablespoons olive oil
1/2 cup white onion (minced)
1 cup chopped celery leaves
2 bay leaves
1 cup chopped celery stalks
2 cups sliced carrots
3 quarts water or chicken broth
chicken bouillon cubes
homemade noodles (or store bought)
pepper to taste
pinch of red pepper flakes
3 tablespoons cornstarch in 1/2 cup water
Combine first 4 ingredients in a large pot. Cook over medium-high heat until chicken is done and onions are clear. Add bay leaves, the other celery, carrots, water, and bouillon cubes (if used water instead of broth); boil until carrots are crisp-tender. Add noodles. Add pepper, red pepper flakes, and enough bouillon for a strong chicken flavor. And 2/3 of the cornstarch mixture, stir and simmer to thicken. Add more for desired consistency. Remove bay leaves and serve.
Chicken Noodle Soup Noodles
3 tablespoons cold water
1 teaspoon salt
2 eggs, beaten
1 1/2 cups flour
Combine the cold water and salt with the 2 beaten eggs, add about 1 cup of the flour. Roll out to desired thickness while adding the last of the flour using a rolling pin. Cut into think strips using a pizza cuter and put into boiling soup.
*My Notes:
- I cook my chicken separately and shred it. I add it to the soup at the very end. I do it this way because I prefer shredded chicken to chunks of chicken. So I just cook the onions and celery stalks with the carrots and celery.
- I never have bay leaves on hand so I just leave those out.
- I like lots of veggies to I normally add a little more than it calls for
- If you don't have red pepper flakes it's not the end of the world but I think that is my favorite part of the soup. It gives it a little kick. Just don't add too much!
- I always use the homemade noodles, they are so good! They are a bit tricky at first. You don't want to add too much flour to them or they will be too stiff. The problem is, they are going to stick to the counter if you don't have enough flour and then you can't peel them off. Here is my solution, keep adding flour underneath them as you roll them out, and add flour on the top so the rolling pin doesn't stick. Roll a little and then stop to add flour underneath, and keep repeating. Also, yesterday I rolled them out on wax paper which seemed to help. Don't be scared, once you get it down they are super easy to make. Also, I don't like them so long so I cut them in half.
I am going to give you the recipe and then I will give you my modifications to it. Here is the actual recipe:
Chicken Noodle Stew
2 chicken breast - 1/2" cubes
2 tablespoons olive oil
1/2 cup white onion (minced)
1 cup chopped celery leaves
2 bay leaves
1 cup chopped celery stalks
2 cups sliced carrots
3 quarts water or chicken broth
chicken bouillon cubes
homemade noodles (or store bought)
pepper to taste
pinch of red pepper flakes
3 tablespoons cornstarch in 1/2 cup water
Combine first 4 ingredients in a large pot. Cook over medium-high heat until chicken is done and onions are clear. Add bay leaves, the other celery, carrots, water, and bouillon cubes (if used water instead of broth); boil until carrots are crisp-tender. Add noodles. Add pepper, red pepper flakes, and enough bouillon for a strong chicken flavor. And 2/3 of the cornstarch mixture, stir and simmer to thicken. Add more for desired consistency. Remove bay leaves and serve.
Chicken Noodle Soup Noodles
3 tablespoons cold water
1 teaspoon salt
2 eggs, beaten
1 1/2 cups flour
Combine the cold water and salt with the 2 beaten eggs, add about 1 cup of the flour. Roll out to desired thickness while adding the last of the flour using a rolling pin. Cut into think strips using a pizza cuter and put into boiling soup.
*My Notes:
- I cook my chicken separately and shred it. I add it to the soup at the very end. I do it this way because I prefer shredded chicken to chunks of chicken. So I just cook the onions and celery stalks with the carrots and celery.
- I never have bay leaves on hand so I just leave those out.
- I like lots of veggies to I normally add a little more than it calls for
- If you don't have red pepper flakes it's not the end of the world but I think that is my favorite part of the soup. It gives it a little kick. Just don't add too much!
- I always use the homemade noodles, they are so good! They are a bit tricky at first. You don't want to add too much flour to them or they will be too stiff. The problem is, they are going to stick to the counter if you don't have enough flour and then you can't peel them off. Here is my solution, keep adding flour underneath them as you roll them out, and add flour on the top so the rolling pin doesn't stick. Roll a little and then stop to add flour underneath, and keep repeating. Also, yesterday I rolled them out on wax paper which seemed to help. Don't be scared, once you get it down they are super easy to make. Also, I don't like them so long so I cut them in half.
Pumpkin Chocolate Chip Bread
Yesterday was the first day that it has felt like Fall so I decided to do some fall cooking. First on the list: pumpkin bread. Last year I made pumpkin bread for the first time and it was just alright. This year I found a new recipe and gave it a try. It was delicious. It was super easy too. Give it a try!
*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.
*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)
2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.
In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.
Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months
Notes: * I didn't add quite so much sugar and it still tasted great
* I used 1/2 cup oil and 1/2 cup unsweetened applesauce
*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)
2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.
In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.
Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months
Notes: * I didn't add quite so much sugar and it still tasted great
* I used 1/2 cup oil and 1/2 cup unsweetened applesauce
Wednesday, August 24, 2011
Zuchinni bread (or muffins)
I got this recipe off of one of one of my favorite cooking blogs "Just cook already" (check it out). My husband will vouch for me when I say this, these are SOOOO good. I've only made them in muffin form, so the only difference is you use muffin tins instead of a bread pan and you cook them for about 20 min. I also put in a little extra zucchini. Anyway, try them, you will love them.
1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil or applesauce
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil or applesauce
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
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