Thursday, February 21, 2013

Taco Burgers

When the Mr. was growing up in the small town, he loved to go to "Taco Delight."

The Mr. said they had the best "taco burger" ever.


Well, I've been to "Taco Delight."

It didn't represent a taco.

Or delight.

But who am I?

I didn't grow up there.

I don't have fond childhood memories.

Actually, it's teenager memories.

You know, when you're with friends, everything is better.

That's even true as an adult!

But his love of "Taco Delight's Taco Burger" gave me inspiration.

OK.  It didn't really.

But I'm trying to make the story sound better and the Mr. to feel loved.

Truth:  I had hamburger buns and taco meat.


That's the truth!

So we had taco burgers!

There's no real recipe.

Taco Burgers

Your favorite taco meat (I used seasoned ground beef)
hamburger buns
shredded lettuce
shredded cheese
chopped tomatoes
chopped onions
sour cream

Assemble artistically and enjoy!

Monday, February 18, 2013

Deluxe Chicken Casserole

image from kidscook

If it weren't for church cookbooks, my family might starve!

Some of my church cookbooks are new . . .and some are old.

Real old.

Like when they called butter "oleo."

That's old!

This recipe is from a fairly new cookbook.

It is from a church that my husband and I served in Oklahoma.

There are some great cooks in that church!

I remember Vera.

She made candy at Christmas.

And she'd give me the biggest batch of Martha Washington candy that you'd have ever seen!

Then there was Bulah; she made buttermilk pies.

And there was Doris.  She, and her husband, Garth, were the first to bring dinner to our family when we first arrived on staff.  She brought enchiladas;  really good enchiladas!

Back to the recipe; sometimes you just know that the recipe in the church cookbook is going to be good!

That's why I tried this recipe!

Deluxe Chicken Casserole

1 cup chopped celery
2 tsp. chopped onion (I added WAY more than that!)
1 TBSP butter
1 1/2 cups cooked chicken, diced or shredded or chopped
1 1/2 cups cooked rice
1/2 cup chopped pecans
1 can cream of chicken soup
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground red pepper
1 TBSP lemon juice
3/4 cup mayonnaise (not miracle whip)
1/4 cup water
2 cups coarsely crumbled potato chips

Saute the celery and onion in the butter until slightly tender.

Combine the chicken, rice, pecans, sauteed veggie concoction, soup, salt and peppers and lemon juice in a large bowl.

Combine the mayonnaise and water; stir with a whisk until smooth.  Add the mayo mixture with the chicken mixture and mix well.  Pour into a greased 7 X 11 pan or into ramekins.  Top with the potato chips and bake, uncovered at 400 degrees for 20-25 minutes or until hot all the way through.

Saturday, February 16, 2013

Cranberry Lime Cupcakes

Image from the internet
The other night, we were having a friend over to celebrate his birthday.

At our house, it's our tradition that you get your favorite meal for your birthday.

Whatever you want you get! 

Even if it doesn't go together!

So our friend requested either a chicken casserole or crab cakes, mac and cheese, wild rice, a great salad and sweet tea.

He didn't get that!

At his age, he can make whatever requests he wants; but he may not get it!

I had some new recipes I had been wanting to try . . . .

so try I did!

I'll post the pasta recipe later, but I wanted to put the best recipe first!

It's called Cranberry Lime cupcakes!

It's from a holiday Paula Deene magazine and I was thrilled with the outcome!

During the holiday season, I always purchase an extra bag or two of cranberries to use throughout the year. 

I am so glad I have some left, because this is a "do again!"

Cranberry Lime Cupcakes with Zesty Lime Buttercream Frosting

1 cup soft butter
2 cups sugar
4 eggs, separated (large)
3 cups flour
2 teaspoons baking powder
1/2 teaspoon Salt
3/4 cup Milk
1/3 cup buttermilk
2 cups chopped fresh cranberries
1 tablespoon lime zest
Lime Butter-cream
1 cup soft butter
1 tablespoon lime zest
1/4 cup fresh lime juice
6 cups confectioners sugar

Preheat oven to 350°.
Line muffins tins with cupcake liners, makes 2 1/2 doz cupcakes.
In large bowl beat butter & sugar at med speed til fluffy. Add egg yolks 1 at a time, beating well after each addition.
In med bowl combine flour, baking powder & salt.
In small bowl combine milk & buttermilk.
Gradually add flour mixture to butter mixture, alternating with milk mixture beginning & ending with flour mixture
In med bowl beat egg whites at high speed til stiff peaks form. Gently fold egg whites into butter mixture. Gently stir in cranberries & lime zest.
Spoon batter evenly into muffin tins. Bake 20 - 22 minutes or until wooden tooth pick comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans & cool
Lime Butter-cream:

In large bowl beat butter & lime zest at med speed til creamy. Beat in lime juice and powdered sugar, alternately, until combined and smooth. Spread or pipe frosting on cooled cakes.

Thursday, February 7, 2013

Valentine's Inspired Puppy Chow

Image from Google
I'm headed to a girl's night out where we're going to get mani's, pedi's, and have snacks!
Doesn't that sound like fun?
I thought so!
But since we'll be hanging out in a nail shop, I wanted to take something that was a "grab and go" kind of snack. 
I didn't want anything that required serving spoons, refrigeration, or a crockpot!
But I wanted it kind of "Valentine-y," as if that's a real word!
So here's what I googled and found.
I looked at lots of recipes and they were all basically the same.
I haven't made this yet; so I don't know if it's good or not . . .but how bad could it really be?
I thought this would be cute as a little teacher treat, or a special snack in my cherub's lunch, too!
Valentine's Puppy Chow
5 C. Rice Chex cereal
3/4 C. white chocolate melts or chips
1/4 C. chocolate melts or chips
2 oz cream cheese, room temp
1 1/2 Tbsp. milk
1 C. Red Velvet Cake mix
1/2 C. powdered sugar
Valentines colored M&M's or other candies
Heart sprinkles for extra decoration and cute-ness
Measure out Rice Chex cereal and place into a large bowl.
Place cake mix and powdered sugar into a large plastic bag or tupperware with a lid.
Melt chocolates together in the microwave or on the stove top. Careful not to burn and stir until smooth.  Stir in cream cheese and milk (the chocolate will get thicker, but it's okay)
Pour chocolate over Rice Chex cereal and stir until coated.  Dump cereal into the bag or tupperware with powdered sugar and cake mix. Shake, shake, shake until coated.
Dump onto a cookie sheet and let cool.  Mix with extra colorful candies and serve!
NOTE: Because of the cream cheese, keep in the fridge if you won't be eating them that day.

Friday, February 1, 2013

A Cup of Cake

Image from Google

My cherubs had some friends over for some weekend fun!

Pizza, playing, a movie  . . .and dessert!

I didn't have the time or energy to make a dessert for tonight,

but I remembered Ms. Kaye had given me a recipe a long time ago for

"A Cup of Cake."

Now with pinterest, and google, and other media in the palm of our hands, one can find this type of recipe most anywhere.

But with the girls, I thought they might enjoy making their own "cup-cake!"

I have to be honest;  I'm not too in love with the taste.

But the concept is fun!

All of the ingredients are out and the recipe is hanging on the cabinet door, and girls are gathered around the kitchen island laughing, and dumping, and stirring, and microwaving, and before you know it -- you have your own little dessert!

With all the love and good times that goes into making the dessert, it kind of makes up for the slightly bland taste!

A Cup of Cake

4 TBSP flour
4 TBSP sugar
2 TBSP cocoa
1 egg, beaten
3 TBSP water
3 TBSP oil
a splash of vanilla
2-3 TBSP chocolate chips

In a large coffee mug, sprayed with Pam, add the flour, sugar, and cocoa.  Stir well to mix. 

In a measuring cup, add the egg, water, oil, and vanilla.  Add to the dry ingredients and stir well.  Dump in the chocolate chips.  Stir.

Put in the microwave for 3 minutes.  The cake will rise above the cup, but don't worry!  It shouldn't make a mess!  Allow to cook.  Remove from the microwave and cool a few minutes before enjoying!