Wednesday, January 2, 2013

Yummy dip

For New Years Eve I really wanted a dip that was cheesy. I started pulling things out of the fridge and mixing it up. It was a huge hit so i figured a better write it down.
Cheesy taco dip
1 cup cottage cheese
1 cup sour cream
1 cup taco seasoned cooked ground beef
1 1/2 cups mozzerela
1/2 parmesan cheese
2 tesp minced garlic
Salt and pepper
1 block of cream cheese

Put the cottage cheese, cream cheese and sour cream in a kitchenaid and blend it together. then mix the meat in and add the cheese little handfulls at a time. Put garlic in and sprinkle salt and pepper on top, not a lot, mix that in and pour into a greased baking pan. Cook in 350 degree oven for about 15 minutes or until bubbly and hot. Serve with chips, crackers or fresh veggies(I really liked it with sliced peppers).

Thursday, February 16, 2012

Potato Chowder

Potato Chowder
8 to 10 Potatoes, peeled and diced
1/4 diced onions
3 celery stalks diced small
3 cloves minced garlic
1/2 tsp each of salt and pepper
2 Tbsp coconut oil
2 cans chicken stock or one of the cartons
2 c. heavy whipping cream
1 tsp dill
2 Tbsp cornstarch
green onions
shredded cheese
crumbled bacon

Prepare potatoes and set aside. Melt oil in big stock pot and add onions and celery.  Saute for a few minutes and add garlic, salt and pepper.  Cook and stir until celery and onion are soft.  Now throw potatoes in and stir it a few times and cover with chicken stock(sometimes I add a bit more salt here.)  Stir the potatoes around and add a little bit of water if potatoes are still sticking out, not too much though we don't want it soupy.  Cook and stir until potatoes are tender.  At this point I took a potato smasher and smashed a little bit of the potatoes, I like big and little chunks.  You could also remove some and use a blender, but I think it would make the pieces to small.  Now add the cream and dill and taste it, it may need more salt.  If it is soupy or runny you should now do the corn starch.  In a small bowl put your corn starch in and add small amounts of water stirring until it is thick and pasty, it will be hard to stir(we don't want to add extra liquid!)  I add it slowly and stir with a whisk.  It shouldn't take long for it to start to thicken up.  Garnish with green onions, cheese and bacon.  I really guessed on the amounts because I just throw things in taste and adjust. 

Wednesday, February 25, 2009

Rachelle's Black Eyed Pea Salad/Dip -YUM!!!!!

For those of you who wanted Rachelle's recipe from our Superbowl Party! - She is the best - brought me a bowl of this yesterday too - you're an awesome friend!!! Thanks!!!

Black Eyed Pea Salad

1 11oz can of shoepeg corn drained
1 15oz can of black eyed peas drained
1/2 bunch of cilantro chopped
5 large green onions chopped
2 cloves of garlic minced
2 avacado's cut into chunks
3 large roma tomatoes cut into chunks
1/4 c. red wine vinegar
1/4 c. olive oil
1/2 tsp cumin
1 tsp salt
1/4 tsp pepper

Drain, chop, mince, and pour everything together in a large bowl and mix. Serve with tortilla chips. Yummy!

Tuesday, December 30, 2008


Our favorite Christmas tradition is making tamales {a ton of tamales}. It started out just being a Christmas Eve thing but we love them so much that we make them the whole season. Every year we tinker with our recipe and try new things. We've hit the jackpot this year!! The dough part is from the food network. The meat part is Cafe Rio Pork; recipe can be found under mexican. Be warned: making tamales is a fairly long messy process BUT WELL WORTH IT!


4-ounces dried cornhusks {we just use the whole bag}
2/3 cup quick cooking or old-fashioned grits {not instant}
1 1/4 cups stock {we used the dripping from the pork roast for the Cafe Rio Pork}
3/4 cup masa harina
2 tsp ground cumin
1 cup lard
1 tsp baking powder
1/2 tsp salt

In a saucepan place the dried cornhusks, add enough water to cover and bring to a boil. Top the husks with a heavy plate or bowl to keep submerged, and boil for 10 minutes. Remove form the heat and steep until soft & pliable, 1 - 1.5 hours. Drain, remove and corn silk and pat dry before assembling tamales.

For the masa: In a bowl of a food processor, process the grits for 1 minute. In a small saucepan bring 1 1/4 cups stock to a low boil. Transfer the grits to a bowl and add the hot stock. Let stand uncovered for 10-12 minutes. Add the masa harina and cumin, and mix until evenly combined. COol to room temperature before proceeding. In a bowl of an electric mixer fitted with the paddle attachment, whip the lard until smooth, light and creamy, about 2 minutes. Stir in half of the masa mixture and whip until well-blended. Add remaining masa mixture, litle by little, until mixture resembles a thick cake batter, adding stock if needed. Add the baking powder and add salt, to tase an dwhip for 1-2 minutes until well incorporated and smooth.

There are a few different ways to assemble a tamale. It's a personal preference thing if you ask me. We lay a cornhusk {or two} horizontal with the skinny side on the right. Spoon 1/4 cup of the masa batter onto the fat edge closest to you. Spread it into a 4x5 rectangle {may vary due to size of cornhusk. about halfway up the fat edge} Place about 1 generous tablespoon each of meat and shredded cheese. Roll away from you, fold skinny side over and continue rolling. You will have an open side that you can cap with more masa batter. Repeat with remaining cornhusks & filling.

Once tamales are assembled, line a steamer basket {we use a vegetable/rice steamer} with any remaining cornhusks and layer the tamales inside the steamer basket, leaving enought room for the tamales to expand slightly while cooking. Cover tamales with another remaining cornhusk. Replace lid & steam for 1 1/2 hours or until tender & tamale easily pulls away from cornhusk. Let sit for 10-15 minutes before serving.

To Reheat: Best when resteamed but when you just can't wait another minute... Wet a paper towel and wrap around a couple tamales. Microwave for a minute or two {depending on your microwave}.

Thursday, December 18, 2008

Sugar cookies

Sugar cookies!
1 1/2c Butter (softened)
2c Sugar
4 Eggs
1tsp Vanilla
1tsp Almond Flavor/Extract
5c Flour
2tsp Baking Powder
1tsp Salt

Mix all ingredients together, and bake at 350 degrees for 7-9 minutes. The easiest sugar cookies ever!

An SO good.Icing
4c Powdered Sugar
1/2c Shortening
5Tbs Milk
1/2tsp Almond Flavoring/Extract
1/2tsp Vanilla

Tuesday, October 7, 2008

I just wanted to give a little tip to those who have children that require a lot of time {hahaha} last night while I was cooking the soup I decided to make a casserole for tonights dinner. Britt entertained the girl and I cooked and then cleaned up 2 meals. I am going to do this once a week. So that we have a few meals already for the oven when we need them. I also made a batch of cookies and threw the dough in the fridge for a quick after dinner treat. It took the same amount of time to fix 2 meals as it did one and with dad taking care of the children it will be that much easier! Some of you may already do this and I am just slow on getting a clue {not the first time} but I thought I would share my new found time saver tip.

Monday, October 6, 2008

Chocolate- chip cookie

1 lb. real butter
1 1/2 C granulated sugar
2 C dark brown sugar
3 eggs
2 tsp real vanilla
5 C flour
2 1/2 tsp salt
2 1/2 tsp baking soda
4-6 cups Semi-sweet chocolate chips
1. Preheat oven to 350 degrees
2. Cream butter and sugars together until smooth.
3. Beat in eggs and vanilla.
4. In a separate bowl mix together flour, salt, and baking soda. Gradually add to mixture.
5. Stir in chocolate chips.
6. Line cookie sheet with wax paper (or treat yourself to one of these)
7. Place dough on cookie sheet and bake for 8-11 mins at 350 degrees. Enjoy! (It makes a lot of cookies. I usually give a lot away or freeze some for later.)

I cut this recipe in half and they are great! This cookie keeps it's shape really well!