Dorito Chicken Bake

I've seen this recipe all over the internet and finally made it about a month ago. I was skeptical to say the least, but it was good! I think I liked it better than the kids did. What does that say about me? haha! It is a quick easy dinner, too! Perfect for a comfort food kind of day. Yum! Tonight I made the mistake of thinking all of those recipes were the same. News flash! They are NOT! Tonight's dinner was not nearly as good as the last time I made it so I tracked down the recipe I made last time and I'll never lose it again. Jam Hands was by far the better option!

1 lb chicken, cooked and shredded (I cooked mine in the crockpot)
1 bag doritos, crushed
1 can cream of chicken soup
1 can rotel
1/2 c. milk
1 packet taco seasoning
1 bag marbled cheddar cheese (2 cups)

Place half of the doritos in the bottom of a baking dish. Combine all other ingredients. Spread half of it over doritos. Top with remaining doritos and then with chicken mixture. Sprinkle a little more cheese over the top and bake at 350* for 30 minutes.

Crockpot Pork

1 4lb pork loin
2 t cumin
3 gloves garlic, minced
1 7oz can diced green chilies
2 8oz cans tomato sauce
2 chicken bullion cubes
1/2 tsp salt
1 t chili powder

Place pork in crockpot. Place cumin, garlic, green chilies, tomato sauce, bullion cubes, salt and chili powder in with pork. Cook on low 8 hours, shredding when meat is soft enough. Serve in burritos or over salad.

Egg Rolls

1 package egg roll wrappers (found in the organic section at Fry's)
1 1/2 lbs ground pork (pork shop is the best)
1 bag coleslaw mix
1 container bean sprouts (optional- these are seasonal so not always available)
1 bunch green onions, sliced thinly
2-3 cloves garlic, crushed
2 tsp fresh ginger (I use Gourmet Garden in the 4oz tube)
2 t sesame oil
1/4 c soy sauce
2 T sugar
1 t salt
1 egg
1 T water

In a very large mixing bowl pour the cabbage mixture, raw pork, green onions and bean sprouts. In a small dish combine garlic, ginger, soy sauce, sesame oil, sugar and salt. Pour his over the ingredients in the mixing bowl and mix well with hands (like you would with meatballs). When everything is combined open your egg roll wrappers and take out just one at a time.

Place a spoonful of mixture into the center of the wrapper. Wrap according to instruction on package. (I will update with picture next time I make these- sorry!) Placed wrapped egg rolls on a large piece of wax paper on the counter. Do NOT let them touch each other. Fry egg rolls in hot pile for about 4-5 minutes each (placing as many in the oil as your fryer or pan will allow) until all of the pork is cooked through. Dry on wire racks or paper towels (I like to tilt mine so the oil can run off). Serve hot with sweet and sour or teriyaki sauce.

One Hour Bread

Seriously people! This bread is so yummy and very quick to make. I wanted bread tonight, but it was too late in the day to get it done in time for dinner using the two rise method. So I thought I'd try something new. Let's just say it worked!

Yield 2 loaves

Ingredients:
5- 5 1/2 cups flour
1 t salt
1/3 c brown sugar
2 T instant yeast
1/3 c butter, melted
2 c very warm water
1/3 c instant dry milk

Combine all dry ingredients, including yeast, in kitchenaid stand mixer bowl with hook attachment. Mix thoroughly. Add melted butter and start mixing on speed 1. Add water and instant dry milk and change to speed 2. Mix until all is combined and continue kneading for around 5 minutes. Split into to loaves. Grease bread pans and shape dough into two loaves. Place loaves in pans and cover. Let dough rise for 25-30 minutes. It should look like this when it is ready to go into the oven.

Bake at 350* for 30-32 minutes. Try not to eat an entire loaf by yourself. Give one to a friend so you don't eat both loaves.

Strawberry Cupcakes

Cupcake batter:
2 cups flour
1/2 t baking powder
1/2 t baking soda
1/2 t sea salt
3/4 cups smart balance butter spread
2 1/2 c sugar
1 t. almond emulsion
2 t. vanilla
1 c. sour cream
3 eggs
1 box french vanilla instant pudding mix (3.4 oz)


Whisk flour, baking powder, baking soda and sea salt in a medium bowl. In a large bowl (or your stand mixer) combine sugar and smart balance butter spread until fluffy. Add eggs in one at a time beating til combined. Add in almond and vanilla mixing well. Mix in flour mixture and mix until combined. Add sour cream and beat well. Mix in pudding and beat well for a minute or two. Fill cupcake tins with batter and bake at 350* for 20-23 minutes.

Strawberry Rhubarb Mixture:
1 pound strawberries, tops cut off and sliced small
1 c sugar, divided
1 t. lemon juice
1 stock rhubarb, diced into 1/4" pieces (optional)
1/2 c. water

Mix strawberries with 2/3 cup sugar and 1 t. lemon juice and let set while you prepare the rhubarb, stirring occasionally. Combine rhubarb, 1/3 c. sugar and 1/2 c. water in a small sauce pan. Bring to a boil. Turn heat down to low and cook for 5-7 minutes until tender. Spoon rhubarb out of pan and into strawberry mixture without the extra liquid. (I prefer this recipe WITHOUT the rhubarb.)

Whipped Cream Topping:
Heavy Cream
Powdered Sugar
Vanilla

Whip heavy cream till it holds a peak adding powdered sugar and vanilla to taste.

Assembly:
Cut cupcakes in half and top with strawberry mixture. Replace top. Top with whipped cream and more mixture if you choose.

Brown Sugar Cake with Browned Butter Frosting

Tonight was my first real attempt at cake decorating. I want to learn cake decorating, not just pretty frosting. I had to start somewhere. No laughing. The recipes I combined are amazing!

Brown Sugar Cake
3 cups flour
5 T cornstarch
2 t baking powder
1/2 t salt
1 c salted butter, softened
1 c sour cream
2 1/4 c brown sugar
4 eggs
3/4 c buttermilk (3/4 c milk w/ 2 t vinegar)

Mix flour, cornstarch, baking powder and salt to combine. Set aside. Cream butter and brown sugar. Add eggs one at a time. Add flour mixture and buttermilk alternately until all combined. Beat in sour cream.

Bake at 350* in two 9 in rounds (or an 8 and 10 like I chose) for 20-30 minutes depending on pan sizes. Let cool and then frost with browned butter frosting.

Browned Butter Fosting
1 c butter, divided
3 lbs powdered sugar
1 t almond extract
2 t vanilla
8-10 T water

Brown 1/2 cup of the butter and let cool completely. It should look like this.

Combine browned butter with 1/2 cup softened (not browned) butter. Beat in powdered sugar and extracts. Add as much water as needed to get desired consistency. Frost cake. Here is my crumb coating and finished cake photos. (No laughing! It was my first attempt.)

Balsamic Pulled Pork Sandwiches on Rye

I made balsamic pulled pork a few days back. I had leftovers. I didn't want to eat them just plain so I decided I'd try and turn it into a sandwich. BEST IDEA EVER! I threw it on some toasted dark rye bread with white cheddar. Amazing!

Freezer to Crockpot-Balsamic Pulled Pork

Adapted From Let's Dish

Ingredients1 (4 pound) boneless pork loin (I used mine still frozen)
1 can soda (I used Dr. Pepper - you can use whatever you choose ie. sprite, 7up, Coke)
2 teaspoons ground sage
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
3 T balsamic vinegar

Glaze
1 cup brown sugar
2 tablespoons cornstarch
1/2 cup balsamic vinegar
1/4 cup black raspberry vinegar
1 cup water
4 tablespoons soy sauce

Directions

Place pork loin in crockpot and pour soda and 3T balsamic vinegar in with it. Combine sage, salt, pepper and garlic. Rub over roast. Cook on high (frozen remember) 6 hours or so. About 1 hour before roast is done, combine ingredients for glaze in sauce pan. Combine the cornstarch with a little bit of water to make a sauce before adding to pan so that it doesn't lump. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side. I'm going to try this glaze over chicken soon. I'll let you know how that turns out.







Don't forget to check out my fabulous makeup from Younique and don't forget to frost your lashes with 3d fiber lash mascara!

Best Ever Fruit Dip

This recipe is my own attempt to recreate Chiz's Restaurant in St. Anthony, ID. They have the best fruit dip and also the best ranch dressing ever!

Alicia's Fruit Dip
1 pint heavy whipping cream
1/4 cup powdered sugar
1 container of Philadelphia strawberry cream cheese

Whip cream combined with powdered sugar until stiff peaks form. Add cream cheese and mix until everything is well blended. (I also add a can of sweetened condensed milk on occasion, but I actually prefer it without.) Serve with your favorite fruits. ie. Strawberries, bananas, cantaloup, grapes and apples are some of our favorites. If you eat the entire bowl (with a spoon), it isn't my fault. And don't comment on my half painted nails. I haven't had time to fix them. :0)

Green Velvet Cake

Adapted from Epicurious

I searched out some green velvet recipes, but was unimpressed. I HATE adding oil to anything. I try and avoid it. It just grosses me out. So I found this red velvet cake recipe at Epicurious at it didn't call for any oil, just real butter (so I'll probably die of heart failure - whatever). I changed it up a little and viola!

• 2 1/4 cups flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour milk (milk with a T of vinegar or lemon juice)
  
• 1 oz green food coloring
  
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 2 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs
• 1/2 cup sour cream
  

In a medium bowl whisk flour, cocoa, baking powder, baking soda and salt together. In a small bowl mix milk, vinegar and food coloring. In the bowl of your stand mixer beat the butter and sugar to combine. Add eggs and mix well. Add the flour and milk mixtures alternately in several small additions. Beat in the sour cream.

Pour into prepared cupcake pans or 2 9" rounds greased with cake release.

Bake 30-35 minutes (for 9" rounds) or until toothpick inserted into the center of cake comes out clean.

Let rest for 10-15 minutes. Remove from pans and cool completely. Frost with cream cheese frosting and serve.

Soft Fluffy Chocolate Chip Cookies

Adapted from Food Network CA, Anna Olsen

I am not a big fan of baking cookies. (I bet this completely shocked a few of you!) I do like trying out new recipes to see if they might change my mind, however. This recipe is most definitely a keeper. Most chocolate chip cookie recipes I have come across go completely flat. I spent years trying to find out why I could make nearly anything except chocolate chip cookies. I then realized that if I used margarine instead of butter they would hold their shape. (You will almost NEVER hear me say "use margarine". It's not my style. That is why this recipe makes me so happy. I used butter. Real butter! And they turned out beautiful and they taste fabulous! See! not flat! I did however, substitute milk chocolate chips for the bittersweet chocolate called for in the original recipe.(I personally, almost never bake with anything else.

So, here it is:

Yields 60-75 cookies (I have happy neighbors)

• 1 1/2 cups unsalted butter, softened
• 2 cups brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 T vanilla extract
• 2 t. Almond Extract
  
• 4 cups all purpose flour
• 4 t cornstarch
• 2 t baking soda
• 1 t salt
• 1 15oz bag milk chocolate chips
  

Cream together butter and sugars in the love of your life using the paddle attachment (This is what I call my kitchenaid mixer - even my kids say "Hey, what are you and the love of your life making?"). If you don't have one use an electric mixer or prepare for tired arms. Add eggs and extracts. Mix well. Add flour, cornstarch (seriously- this makes all of the difference!), baking soda, and salt. mix until all is well incorporated. Mix in chocolate chips. Drop by cookie scoop onto ungreased cookie sheet. Bake at 350* for 9-12 minutes. Try to give them away quickly or freeze a bunch of the dough after shaping it. (I drop mine onto a cookie sheet, freeze and then transfer to a freezer bag.

Boston Creme Pie

I was craving this yummy cake a few days ago so I decided to create my own. I took a butter cake mix and doctored it to my liking. Then baked it in two 9" rounds coated with cake release. The filling is a package of instant vanilla pudding prepared as directed, mixed with homemade whipped cream. Yum! I could eat this stuff with a spoon all day long! The trick to getting it to all stay together is foil and freezing. I didn't take pictures (sorry!), but I pulled out a strip of foil long enough to wrap the cake with some room for over lap and then folded it in half (hotdog style- remember that from kindergarten?) I wrapped it around the cake and tucked it into it's fold and taped it there. I then topped they cake layer with the filling and froze it. After it is nice and solid you can put the other layer on top, leaving the foil around all layers but sliding it upwards so there is a little lip around the top to hold in the chocolate. For the chocolate layer I melted milk chocolate chips and mixed in some heavy cream. Just pour it into the tin foil mold and refrigerate until it sets up a little bit.

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Robot Cupcake-Cake

My oldest son turned 8 this week. So as per tradition we searched through my cupcake books (You know, the morning of his birthday - as per tradition - ha!). He chose the robot. I didn't have all of the candy pieces on hand for the robot decor (also as per tradition - what is wrong with me?!) so I told him I'd have to improvise. (You guessed it - as per tradition! Why mess with tradition?) So I set out on an adventure to search through all of my cake decorating items, remind me to post a picture of all of it someday. This was no small task! I added an '8' and 'Jordy' (I couldn't fit 'Jordan'- haha!) Here is the result.

Perfect Waffles - Seriously!

I have searched and searched and SEARCHED for a waffle recipe that I love. There are plenty that I like (I mean it's hard to find a recipe that isn't at least okay, right?). This morning I made green waffles for my kids for St. Patty's day and I decided to do my own thing with the recipe. This makes a HUGE batch! (I have 5 kids ya know!) We even had leftovers. Most of you are probably going to want to cut this recipe in half.

Ingredients:
4 eggs
4 1/2 - 5 cups flour
3 1/2 cups milk (today I had 1% - this is rare for me)
14 T butter (3/4 c. + 2 T), melted
2T + 2t. baking powder
1/2 t. salt
1/2 cup sugar
1/2 cup sour cream
2T vanilla

Beat eggs until fluffy, add flour and milk alternately until well blended. Add melted butter and mix well. Add baking powder, salt and sugar. Mix well. Beat in sour cream and vanilla. Pour mixture (according to waffle iron instructions) onto a hot waffle iron. Ta Da! Perfect waffles! Freeze any leftovers for a quick toaster breakfast.

*Chocolate Variation: Add 1/2 cup cocoa powder to the flour to make chocolate waffles. Top with whipped cream for a fun treat.




Don't forget to check out my fabulous makeup from Younique and don't forget to frost your lashes with 3d fiber lash mascara!

*Colored Variation: Add food coloring for a fun change of pace. My kids LOVE love LOVE it when I put a few drops of food coloring in the waffles/pancakes.