Sopapillas

Sopapillas are South of the Border pastries made with basic ingredients, deep fried, then coated with cinnamon and sugar. Some folks like to bite off the corner, squirt honey into the centers, and then devour them. Make a batch of sopapillas today and discover your favorite way to eat them!

• 1 ¾ cup plain flour
• 1 Tablespoon sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2/3 cup milk
• Hot vegetable oil for frying
• 1 cup sugar
• 1 Tablespoon cinnamon
• Honey – optional

Mix dry ingredients together in a medium sized bowl. Add the milk and knead for 1 minute on floured surface. Let dough set for one hour. Roll dough into large rectangle 1/8” thickness. Use a pizza cutter to cut 2” wide strips of dough, then cut strips into 2” squares, then cut squares diagonally in half.
Mix sugar and cinnamon in a shallow baking dish and set aside.
Heat 4 cups vegetable oil in deep fryer. When oil reaches 375 degrees, drop dough triangles into hot oil. They should rise to the surface, and puff, then brown on the bottom very quickly. Use tongs to quickly turn sopapillas over. When dough is golden brown on both sides, remove from oil carefully, and place on paper towels. While sopapillas are still very warm, put them in the cinnamon and sugar mixture and spoon mixture over sopapillas to thoroughly coat them.

Recipe from Tara Cooks

Creamy Baked Chicken Taquitos

Creamy Baked Chicken Taquitos
adapted from Pennies on a Platter, originally from Our Best Bites

• 3 oz cream cheese, softened (reduced fat is fine)
• 1/3 cup salsa verde
• juice of 1/2 a lime
• 1 tsp chile powder
• 1/2 tsp ground cumin
• pinch cayenne pepper
• 1/2 tsp onion powder
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 3 Tbs chopped scallions
• 2 cups cooked and shredded chicken *
• 1/2 cup shredded extra sharp cheddar cheese
• 1/2 cup shredded Pepperjack cheese
• 8-12 (6-inch) corn tortillas
• kosher salt and freshly ground black pepper
• cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.


*This is how I prepare my chicken if I don't have leftover chicken to use: Preheat the oven to 375 degrees. Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center. Sprinkle with salt and pepper, and season as you wish. Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet." Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.


**To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and cook in a 425 degree oven for 20 minutes (no need to thaw first).

Spanish Rice

1 TBS shortening

1 1/2 cups long grain rice

1/4 large onion, finely chopped

2-3 cloves garlic, finely chopped

2 whole tomatoes from 15 oz can

1/4 cup liquid from canned tomatoes

30 oz chicken broth

Open can of tomatoes and chicken broth and set aside. Heat shortening in saucepan on med-high heat. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (Squish them in your hand). Add 1/4 cup of liquid from can of tomatoes and all chicken broth. Bring to a full boil, over and reduce to med-low. Let simmer until rice is tender and most of broth has evaporated, about 20-30 minutes. Remove from heat and leave covered until ready to serve. I usually add a few frozen peas near the end.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cilanto Lime Rice

1 cup uncooked long-grain white rice
2 cups chicken broth
1/4 tsp salt
juice of 1/2 lime
2 TB butter
2 TB chopped cilantro
1/4 tsp ground cumin

For Rice Cooker: Combine all ingredients into the cooker. Cover, then turn on and cook until done.

Recipe comes from Kristin Clove. Thanks!! :)

Raspberry Syrup: Freeze Dried Berry Recipe

Recipe found here.

Raspberry Syrup
(makes about 2 cups)

1 1/2 C. freeze dried raspberries
2 C. water
1/2 C. sugar
1 T. lemon juice

Blend ingredients in blender. If you want it warm, make sure to transfer it to a microwave safe container and heat until warmed through.

Crockpot Chicken Alfredo

1/2 pkg. Italian Seasoning
1/4 c. water
2 chicken breasts, cubed

Cook on low for 3 hours

8 oz. cream cheese @ room temp.
1 can cream of chicken

Add to crock pot and cook for 1 more hour

Noodles

Cook your noodles and more Chicken alfredo on top.

note: 2 Chicken breasts feed my family of 4, you could add more. Also the sauce is pretty thick you could add milk to make it go farther.

Potato Soup

1/2 cube butter
1/2 onion, diced
1-2 stalks celery, chopped
2-3carrots, chopped
parsley
3 lg. potatoes (peeled and cubed)
1 can ckn. broth
water
1 can evaporated milk
Salt and pepper
Bacon


Directions
Melt butter in pot, saute onion, celery and carrots until tender. Add parsley (couple teaspoons or a Tablespoon). Add potatoes add broth and enough water to cover the potatoes. Let cook until potatoes are done. Take a potato masher and mash up some of the potatoes (as much as you want for some thickness). Add evaporated milk (you can add regular milk if you want). If you want, you can add some real bacon bits or chopped bacon at the end. Make whatever adjustments you need to suit your taste. Yummy!

Banana Cupcakes with Honey Cinnamon Frosting

photo credit: marthastewart.com

These recipes comes from marthastewart.com

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• Honey-Cinnamon Frosting

Directions

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Honey Cinnamon Frosting

• 1 1/4 cup confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon

Directions

1. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

Vanilla Cupcakes

photo credit: cupcakequeen @ flickr.com

Vanilla Cupcakes

1 3/4 cups of cake flour
1 1/4 cups of all purpose flour
1 cup (2 sticks) of salted butter
2 cups of sugar
1 heaping TBSP baking powder
4 large eggs
1/2 cup whole milk
1/2 cup of plain yogurt
2 tsp. vanilla extract

Preheat your oven to 350 and line your cupcake pan with cupcake liners.
In a bowl mix together cake flour, flour, sugar, and baking powder. Make sure these are combined well. With an electric mixer on medium speed, add butter. It will be easier to cut the butter into small squares at room temperature. Don't just add the whole stick.

In a separate bowl, whisk together eggs, milk, yogurt and vanilla extract. Add this to the dry vanilla cupcake ingredients and beat until combined but don't over beat!

With the vanilla cupcakes batter, fill lined cupcake tins until about 2/3 full. Bake for about 15-20 minutes (give or take a few). You will know your vanilla cupcakes are done when you pat on the tops and they spring back up at you. If they sink then the vanilla cupcakes need more time. If this is too confusing, you can always use the old toothpick in the center trick and that should do it. Original recipe found here

Great with the buttercream frosting recipe:

Vanilla Buttercream Frosting

Makes enough frosting for about 2 dozen cupcakes

1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract

1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

Tips: When mixing together the buttercream frosting ingredients, be aware that powdered sugar is very light and will get into the air. You will know this is happening because when you breathe in you will feel and taste a sweetness in your breath. To avoid this, place a clean dish towel over the mixing bowl.

Parmesan Knots

1/2 cup vegetable oil
1/4 cup grated Parmesan cheese (I just used the Parmesan in the can...not fresh. But I'm sure you could use either.)
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits (I used "original flakey")


In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheets.
Bake at 450 degrees for 5-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. (NOTE: To use frozen biscuits, bake according to package directions.)


NOTE: I took the biscuits out of the fridge about 30 minutes before I made the rolls so that the dough wasn't so cold. This made the dough more soft and easy to roll into ropes. Also, I made the rolls literally RIGHT when we were almost ready to eat so that they were hot. I would definitely recommend that. They are STILL good when cool, but MOUTH-WATERING when warm. ENJOY!

Chicken Supreme

1 cup fat-free sour cream
¼ cup lemon juice
1 teaspoon celery salt
1 teaspoon paprika
2 teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon pepper
4 garlic cloves, minced
6 boneless, skinless chicken breasts
¾ cup dry breadcrumbs
3 tablespoons butter or margarine, melted (I didn’t use this; I just sprayed with Pam if the crumbs looked a little dry while cooking.)
¼ cup chopped fresh parsley ( I omitted this, because I never have fresh parsley.)

Combine the first 8 ingredients in a Ziploc bag. Add chicken and marinate overnight. Remove chicken from bag; discard marinade.

Reheat oven to 325. Dredge the chicken in breadcrumbs. Place the chicken in a baking dish coated with Pam. Drizzle 1 ½ tablespoons butter over chicken and bake at 325 for 30 minutes. Pour 1 ½ tablespoons additional butter over chicken and bake for an additional 15 minutes or until done. Sprinkle with chopped parsley.

Chicken Tortilla Soup

3 cloves garlic, minced

3 Tbs margarine or oil of choice

3 14 oz. chicken broth or bullion

1 can cream of chicken

1 can cream corn

2 t. cumin

3 Tbs cilantro

1 chopped onion

2 Tbs flour

4 cups half & half or milk

1 cup salsa

6 chicken breasts, cooked

1 pkg. taco seasoning

Tortilla chips

(Cheese, Avocado, Tomato, etc)

In a large pot, saute the garlic and onions in the margarine or oil for 5 minutes. Add flour and stir well one minute. Add broth and milk. Return to boil and then cool. Add cream of chicken, corn, salsa, chicken, cumin, seasoning, cilantro. Stir and heat for 15 minutes.

Serve by putting chips, cheese, avocado, tomatoes, etc in a bowl and serve soup over the top...(or put them all on top of the soup).

YUM!!!

Sweet Pepper Rice

3 TBSP butter

1 sweet onion, finely chopped

1/2 red pepper, finely chopped

1/4 cup cilantro, chopped

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 cup sugar

1 1/3 cup long grain white rice

3 cups chicken stock

Directions:

1. In a large saute pan, melt butter & add onion & pepper. Cook until soft & onion is translucent. Add cilantro & salt & garlic powder, cook another minute. Add rice & brown. watch closely as not to burn.

2. Dissolve sugar into chicken stock. When completely dissolve, add to rice. Bring to a simmer, turn to low & cover. cook covered for 30 minutes. Fluff with fork.

Serve with these Sweet Lime Chile Enchiladas.

Sweet Lime Chile Enchiladas

Recipe originally found here.

4 chicken breast, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese

Directions:
1. In a large bowl, whick together honey, lime juice, chili powder, garlic powder & salt. add shredded chicken to the lime mixture. let sit 10 minutes.

in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan. reserve the rest.

2. Take each flour tortilla & fill with a chicken & cheese. a couple of tablespoons of each. Roll up & place, seam side down in the salsa verde. Repeat process until all tortillas are filled.

3. After you remove all of the chicken, there will be remaining lime sauce in the bowl. To that sauce, add heavy cream & the remaining salsa verde. Pour this mixture over the filled enchilada & cover with all the remaining cheese.

4. Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.

Serve with this Sweet Pepper Rice.

Baked Spaghetti

INGREDIENTS

• 1 (16 ounce) package spaghetti
• 1 pound ground beef or sausage (or some of both)
  
• 1 medium onion, chopped
• 1 bell pepper, chopped
  
• 1 (26 ounce) jar meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
  
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups small curd cottage cheese
• 4 cups shredded mozzarella cheese

DIRECTIONS

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

Note: I use Jimmy Dean Sage Sausage, I've tried it with both beef and sausage and sausage by itself. They both were delicious, just depends on what you like. Also, I saute my onion and pepper in some olive oil in a separate pan from my meat then add them together when they are both cooked. Either way works.

Banana Sour Cream Bread

INGREDIENTS

• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)
• Pinch of nutmeg and ground cloves (optional)
  

Topping: (optional)

• 1 cup packed brown sugar
  
• 1 cup all-purpose flour
  
• 4-6 tablespoons butter or margarine
  
• 2 teaspoon cinnamon

DIRECTIONS

1. Preheat oven to 325 degrees. Grease loaf pans (2-4 depending on what size and if you half the recipe)I used 9X5 inch and a full batch made 2 big loaves and 1 smaller loaf. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Soften butter for topping, mix in remaining ingredients until crumbly. Sprinkle on top of bread before baking.
   
4. Bake for 1 hour and 10 minutes, cooking only 2 loaves at a time, until a toothpick inserted in center comes out clean.

Blueberry Chicken and Pasta Salad

8 oz. rotini pasta
2 T. tarragon white wine vinegar
1 tsp. Dijon mustard
1/2 tsp. dried tarragon, crushed
1/4 tsp. salt
1/4 tsp. pepper
1 c. fresh blueberries
1 c. shredded cooked chicken
1/2 c. sliced celery
1/2 c. chopped gr. pepper
1/4 c. chopped parsley
1/4 c. reduced-fat mayo
1/4 c. plain yogurt
2 T. toasted almond slices

Cook rotini according to directions on pkg., drain. Add vinegar, mustard, tarragon, salt, & pepper; toss to mix. Cool completely. Add blueberries, chicken, celery, gr. pepper, parsley, mayo, and yogurt and mix well. Sprinkle with almonds, if desired.

Hummus

Ingredients

• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley

Directions

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Simple Whole Wheat Bread

• 3 cups warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 5 cups bread flour
• 3 tablespoons butter, melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Note from Katie: I made this yesterday for the first time and it is soooo good!