4 Cups Bisquick mix
1 cup Sourcream
1 cup lemon/lime soda such as sprite, 7-up or any off-brands
1/2 cup butter
Melt butter in 9x13 casserole pan.
Cut sour cream into Bisquick mix at you would shortening into flour.
Add lemon/lime soda and stir together. Dump onto floured surface. Pat to be about 3/4" thick and cut into biscuits. Place biscuits into the melted butter in the pan.
I generally shape the pile of dough into a 9x13" rectangle. Then I just make 4 parallell cuts through the dough, and then 2 long cuts, creating 15 squares. Then I place them into the melted butter in the 9x13" pan. This keeps my dough light and fluffy. You end up with square biscuits, but that doesn't really matter to me.
Bake at 425 degrees for 15 minutes, or until golden brown.
*If you don't have Bisquick (which I generally don't) you can make it from scratch.
Homemade Bisquick Mix:
4 cups flour
2 TBLS baking powder
2 tsp salt
Mix together.
Cut in 2/3 cup shortening
You can double the recipe and have enough for 2 batches.
Store in fridge for up to 4 months.
Sunday, August 16, 2015
Saturday, August 15, 2015
Chicken Fajitas Ole' & Homemade Flour Tortillas
2 Tbls oil
2 large onions chopped
3 stalks chopped celery
2 green peppers, chopped
1 tsp salt
1/4 tsp garlic powder
2 tsp cumin
2 tsp chili powder
1/2 tsp pepper
1/2 tsp paprika
1-2 cups chopped chicken (depending on what you have and how meaty you want it)
2 tomatoes
1 can green chilis (or 1-2 chopped anaheim peppers)
1/2 cup chopped olives
*Keep in mind that the vegetables and amounts are variable. You can add other peppers, more or less of something and it will likely still be delicious!
1/4 cup water
2 cups grated cheese
20 flour tortillas (homemade option below are delicious)
1/4 cup green onions
1/4 cup fresh parsley
Heat oil in pan. Saute green pepper, onion, and celery. Add chicken & spices and stir fry. Add tomatoes, green chilies and olives. Cook for a few minutes. Add 1/4 cup water and turn heat down to medium low. Cook 3-4 minutes.
Spoon into tortillas, sprinkle with cheese and roll up tortillas. Place in baking dish. Sprinkle with green onions, parsley, and remainder of cheese.
Cover with foil and bake in oven 300 degrees for 15 minutes. Serve with guacamole, sour cream, & salsa.
Crock Pot Option:
**for this option, use 2-4 raw, skinless, boneless chicken breasts**
Add all ingredients from oil to the water in crock pot.
Cook on high for 3-4 hours or low 5-6 hours.
About 30 minutes to an hour before serving, pull out chicken and shred or shred directly into mixture. Stir into mixture to simmer another 15-30 minutes before simmering. You can have people build their own or bake it all in the oven in the tortillas. Both options are yummy.
Homemade Flour Tortillas:
5 cups flour
1 1/2 TBLS baking powder
1 1/2 tsp salt
1 cup shortening
1 1/2-2 cups HOT water
Mis together dry ingredients. Cut in shortening. Stir in water and do not overmix. Roll out on a floured surface and fry on griddle or fry pan-no oil needed for frying.
2 large onions chopped
3 stalks chopped celery
2 green peppers, chopped
1 tsp salt
1/4 tsp garlic powder
2 tsp cumin
2 tsp chili powder
1/2 tsp pepper
1/2 tsp paprika
1-2 cups chopped chicken (depending on what you have and how meaty you want it)
2 tomatoes
1 can green chilis (or 1-2 chopped anaheim peppers)
1/2 cup chopped olives
*Keep in mind that the vegetables and amounts are variable. You can add other peppers, more or less of something and it will likely still be delicious!
1/4 cup water
2 cups grated cheese
20 flour tortillas (homemade option below are delicious)
1/4 cup green onions
1/4 cup fresh parsley
Heat oil in pan. Saute green pepper, onion, and celery. Add chicken & spices and stir fry. Add tomatoes, green chilies and olives. Cook for a few minutes. Add 1/4 cup water and turn heat down to medium low. Cook 3-4 minutes.
Spoon into tortillas, sprinkle with cheese and roll up tortillas. Place in baking dish. Sprinkle with green onions, parsley, and remainder of cheese.
Cover with foil and bake in oven 300 degrees for 15 minutes. Serve with guacamole, sour cream, & salsa.
Crock Pot Option:
**for this option, use 2-4 raw, skinless, boneless chicken breasts**
Add all ingredients from oil to the water in crock pot.
Cook on high for 3-4 hours or low 5-6 hours.
About 30 minutes to an hour before serving, pull out chicken and shred or shred directly into mixture. Stir into mixture to simmer another 15-30 minutes before simmering. You can have people build their own or bake it all in the oven in the tortillas. Both options are yummy.
Homemade Flour Tortillas:
5 cups flour
1 1/2 TBLS baking powder
1 1/2 tsp salt
1 cup shortening
1 1/2-2 cups HOT water
Mis together dry ingredients. Cut in shortening. Stir in water and do not overmix. Roll out on a floured surface and fry on griddle or fry pan-no oil needed for frying.
Thursday, January 1, 2015
Dad's Amazing Hot Chocolate Recipe
I titled this as "Hot Chocolate" because Hot Cocoa doesn't actually quite say it right. This is amazing and only for true chocolate lovers-meaning real chocolate-not fake chocolate, but real, delicious, good quality chocolate! And I love it with a scoop of vanilla ice-cream in it (I love ice-cream-chocolate ice-cream or chocolate smothered ice-cream-so of course, I would love a scoop of ice-cream in my hot cocoa-or better known as hot chocolate.
I am just pasting the recipe the way my dad sent it to me-I added several more shakes of salt though because I love salt and how it really brings out the flavor.
Jims Hot Cocoa:
I am just pasting the recipe the way my dad sent it to me-I added several more shakes of salt though because I love salt and how it really brings out the flavor.
Jims Hot Cocoa:
2 parts water
1 part cocoa powder
1 part brown sugar (start with less - easy to add more later)
small dash of salt
Bring to low boil stirring constantly, add large dash of baking soda (e.g. 1/16 tsp for half cup cocoa), keep stirring until fizzing stops and bad smell dissipates (you're getting rid of the acid).
Remove from heat, add:
2 parts semi-sweet choc chips (e.g. regular Nestle)
1 part darker choc chips (or French Vanilla disks)
(You can vary that, e.g. use 1 part semi-sweet, 1 part milk chocolate chips).
Stir in until thoroughly blended, then return to medium heat and start adding milk by small amounts at first, blending in after each addition. Some cream is nice if you have some. Initially add milk slowly enough that the mixture stays warm & keeps the chocolate melted.
Keep adding milk until it tastes about right (usually I stop right after I've added just a little too much). Add vanilla. Add sugar if needed (especially if you started with half the expected amount).
If too sweet, adding milk can reduces sweetness some.
All of this is very approximate.
Sunday, November 24, 2013
Ice-cream Cake Roll
This is a chocolate cake roll with ice-cream as the filling. I generally use mint chocolate chip ice-cream, but have used other flavors as well. This recipe is not for the faint at heart. I have no ideas how many times I have made this cake. Coming from a large family, we all kind of took over a certain type of dessert and got good at it. And when it needed to be made, we were the one to make our particular specialty. This cake is my particular specialty in my family. I started cooking at a fairly young age and my dad taught me how to make this cake. We often made desserts together on Sunday afternoons. He taught me a lot of my dessert specialities-good memories that I hope to pass on to my own kids. I have made this cake almost every time it was needed/wanted since then-even after being married. Two of my brothers always had this cake for their birthdays. As our family grew and we became adults with kids, I altered the recipe to make double and triple batches. My husband and one of my children love this cake, so it is now a tradition in our home to on certain birthdays. It really is super delicious!! The original recipe came from the classic "Better Homes and Gardens" cookbook. I have changed a few things-mostly added more cocoa powder and made the size larger to curtail it to our family.
To make 1 large cake roll:
1/2 cup flour
1/3-1/2 cup cocoa powder
1/3 tsp baking soda
Sift the above ingredients together and set aside.
6 egg yolks
3/4 tsp vanilla
1/2 cup sugar
In a medium mixing bowl beat egg yolks and vanilla with electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/2 cup sugar, beating on high until the sugar is dissolved.
6 egg whites
3/4 cup sugar
In a large mixing bowl beat egg whites on medium speed until soft peaks form. If you are using the same beaters-wash them thoroughly! If you get any yolk into the whites, they will not fluff up. Gradually add the 3/4 cup sugar, beating until stiff peaks form, but not too stiff. Essentially, the egg whites should look like whipped cream.
Fold egg yolk mixture into the egg white mixture-gently (not with the mixer-a rubber spatula or a wooden spoon would be great).
Gradually sprinkle the dry mixture over the egg mixtures and fold in gently, just until it is all combined. Spread batter evenly into a greased/floured cookie sheet (15x10x1 pan).
Bake at 375 degrees for 12-15 minutes or until cake springs back when lightly touched. Immediately loosen the edges of the pan with a knife. When the pan is cool enough to touch, but still pretty warm, turn cake onto a clean dishtowel that has been sprinkled with powdered sugar. Gently roll up the towel to help the cake form. Let cool.
1 container of mint chocolate chip ice-cream
Soften ice-cream until you can spread the ice-cream (stir it until it is softened and ready to spread). Unroll cake and gently spread ice-cream on it. Re-roll cake and immediately place in freezer to harden. This cake is delicious no matter how you eat it, but my favorite way is to serve it with chocolate sauce-I just love chocolate!!
To make 2 large cake rolls:
(this is a little more tricky as you really need a large bowl for the whites and mixing is a little harder-you have been warned)
1 cup flour
3/4-1 cup cocoa powder
3/4 tsp baking soda
Sift the above ingredients together and set aside.
12 eggs yolks
1 1/2 tsp vanilla
1 cup sugar
In a medium mixing bowl beat egg yolks and vanilla with electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/2 cup sugar, beating on high until the sugar is dissolved.
12 egg whites
1 1/2 cups sugar
In a very large mixing bowl beat egg whites on medium speed until soft peaks form. If you are using the same beaters-wash them thoroughly! If you get any yolk into the whites, they will not fluff up. Gradually add the 3/4 cup sugar, beating until stiff peaks form, but not too stiff. Essentially, the egg whites should look like whipped cream.
Fold egg yolk mixture into the egg white mixture-gently (not with the mixer-a rubber spatula or a wooden spoon would be great).
Gradually sprinkle the dry mixture over the egg mixtures and fold in gently, just until it is all combined. Spread batter evenly into a greased/floured cookie sheet (15x10x1 pan).
Bake at 375 degrees for 12-15 minutes or until cake springs back when lightly touched. Immediately loosen the edges of the pan with a knife. When the pan is cool enough to touch, but still pretty warm, turn cake onto a clean dishtowel that has been sprinkled with powdered sugar. Gently roll up the towel to help the cake form. Let cool.
1 gallon of mint chocolate chip ice-cream
Soften ice-cream until you can spread the ice-cream (stir it until it is softened and ready to spread). Unroll cake and gently spread ice-cream on it. Re-roll cake and immediately place in freezer to harden. This cake is delicious no matter how you eat it, but my favorite way is to serve it with chocolate sauce-I just love chocolate!!
To make 1 large cake roll:
1/2 cup flour
1/3-1/2 cup cocoa powder
1/3 tsp baking soda
Sift the above ingredients together and set aside.
6 egg yolks
3/4 tsp vanilla
1/2 cup sugar
In a medium mixing bowl beat egg yolks and vanilla with electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/2 cup sugar, beating on high until the sugar is dissolved.
6 egg whites
3/4 cup sugar
In a large mixing bowl beat egg whites on medium speed until soft peaks form. If you are using the same beaters-wash them thoroughly! If you get any yolk into the whites, they will not fluff up. Gradually add the 3/4 cup sugar, beating until stiff peaks form, but not too stiff. Essentially, the egg whites should look like whipped cream.
Fold egg yolk mixture into the egg white mixture-gently (not with the mixer-a rubber spatula or a wooden spoon would be great).
Gradually sprinkle the dry mixture over the egg mixtures and fold in gently, just until it is all combined. Spread batter evenly into a greased/floured cookie sheet (15x10x1 pan).
Bake at 375 degrees for 12-15 minutes or until cake springs back when lightly touched. Immediately loosen the edges of the pan with a knife. When the pan is cool enough to touch, but still pretty warm, turn cake onto a clean dishtowel that has been sprinkled with powdered sugar. Gently roll up the towel to help the cake form. Let cool.
1 container of mint chocolate chip ice-cream
Soften ice-cream until you can spread the ice-cream (stir it until it is softened and ready to spread). Unroll cake and gently spread ice-cream on it. Re-roll cake and immediately place in freezer to harden. This cake is delicious no matter how you eat it, but my favorite way is to serve it with chocolate sauce-I just love chocolate!!
To make 2 large cake rolls:
(this is a little more tricky as you really need a large bowl for the whites and mixing is a little harder-you have been warned)
1 cup flour
3/4-1 cup cocoa powder
3/4 tsp baking soda
Sift the above ingredients together and set aside.
12 eggs yolks
1 1/2 tsp vanilla
1 cup sugar
In a medium mixing bowl beat egg yolks and vanilla with electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/2 cup sugar, beating on high until the sugar is dissolved.
12 egg whites
1 1/2 cups sugar
In a very large mixing bowl beat egg whites on medium speed until soft peaks form. If you are using the same beaters-wash them thoroughly! If you get any yolk into the whites, they will not fluff up. Gradually add the 3/4 cup sugar, beating until stiff peaks form, but not too stiff. Essentially, the egg whites should look like whipped cream.
Fold egg yolk mixture into the egg white mixture-gently (not with the mixer-a rubber spatula or a wooden spoon would be great).
Gradually sprinkle the dry mixture over the egg mixtures and fold in gently, just until it is all combined. Spread batter evenly into a greased/floured cookie sheet (15x10x1 pan).
Bake at 375 degrees for 12-15 minutes or until cake springs back when lightly touched. Immediately loosen the edges of the pan with a knife. When the pan is cool enough to touch, but still pretty warm, turn cake onto a clean dishtowel that has been sprinkled with powdered sugar. Gently roll up the towel to help the cake form. Let cool.
1 gallon of mint chocolate chip ice-cream
Soften ice-cream until you can spread the ice-cream (stir it until it is softened and ready to spread). Unroll cake and gently spread ice-cream on it. Re-roll cake and immediately place in freezer to harden. This cake is delicious no matter how you eat it, but my favorite way is to serve it with chocolate sauce-I just love chocolate!!
Saturday, September 21, 2013
Magic Cookie Bars
After posting homemade sweetened condensed milk, I figured I ought to add the recipe that inspired it in the first place! So here is one of my husband's all time favorite desserts, and fortunately it's one of my favorites too!
Magic Cookie Bars
1/2 cup butter
1 1/2 cups graham cracker crumbs
2 TBLS sugar
1-1 1/2 cups chocolate chips
1 cup chopped nuts (pecans are my favorite-though my husband doesn't like nuts, so half of the batch has nuts and half doesn't)
1 1/2 cups shredded coconut
1 can sweetened condensed milk (or 3/4 -1 cup of homemade sweetened condensed milk)
In 9x13 pan melt butter. Add cracker crumbs and sugar-stirring together with a fork and then pressing down for your crust. Top crust evenly with chocolate chips, nuts, & coconut. Pour milk evenly on top. Bake at 350 degrees for 25 minutes.
Magic Cookie Bars
1/2 cup butter
1 1/2 cups graham cracker crumbs
2 TBLS sugar
1-1 1/2 cups chocolate chips
1 cup chopped nuts (pecans are my favorite-though my husband doesn't like nuts, so half of the batch has nuts and half doesn't)
1 1/2 cups shredded coconut
1 can sweetened condensed milk (or 3/4 -1 cup of homemade sweetened condensed milk)
In 9x13 pan melt butter. Add cracker crumbs and sugar-stirring together with a fork and then pressing down for your crust. Top crust evenly with chocolate chips, nuts, & coconut. Pour milk evenly on top. Bake at 350 degrees for 25 minutes.
Homemade Sweetened Condensed Milk
I wanted to make one of my husband's favorite treats-"Magic Cookie Bars", but as usual did not have one of the key ingredients-Sweetened Condensed Milk. I am just too cheap to keep that on hand especially since it is not a need, but always a desire for a yummier desire that isn't good for the waistline.
I went searching-I figure if it is sold at a store, it had to be made from scratch at some point. What I didn't know is that it would be so incredibly simple and very delicious! I will never buy the can again!
Homemade Sweetened Condensed Milk
1/4 cup boiling water
3 TBLS butter
1/2 cup sugar
1/2 tsp vanilla
3/4 cup powdered milk
Using an electric mixer or a small blender (I use my magic bullet), blend together water, sugar, butter, and vanilla. Add powdered milk and blend until thickish. If there are leftovers, they are good in the fridge for at least 2 weeks (I won't admit how long I had the leftovers and then made chocolate sauce with them-oh man that was yummy too!).
I went searching-I figure if it is sold at a store, it had to be made from scratch at some point. What I didn't know is that it would be so incredibly simple and very delicious! I will never buy the can again!
Homemade Sweetened Condensed Milk
1/4 cup boiling water
3 TBLS butter
1/2 cup sugar
1/2 tsp vanilla
3/4 cup powdered milk
Using an electric mixer or a small blender (I use my magic bullet), blend together water, sugar, butter, and vanilla. Add powdered milk and blend until thickish. If there are leftovers, they are good in the fridge for at least 2 weeks (I won't admit how long I had the leftovers and then made chocolate sauce with them-oh man that was yummy too!).
Homemade Spaghettios
Yup, that's what I mean-homemade spaghettios-those nasty fake pasta things in a can that are actually quite gross. My kids LOVE them and I don't buy them anymore. I only ever bought them a few times on sale or they had them at their Grandmas house with other cousins that loved them. So it was my sons night to help me make dinner. He wanted to make spaghettios-so I went on a search for a recipe. I found several and liked 2 recipes-things from both. So I came up with my own and. . . it was delicious! I not only had seconds, but third helpings (we must realize that my first helping was very small in anticipation that I wouldn't care for this meal). We also didn't use little round "o" pasta, but instead found this alphabet letters pasta at Winco-likely intended for soups because it is very small in size, but it worked out great actually, I mean how can you go wrong with a meal made for kids and alphabet letters?
Homemade Spaghettios
15 oz can tomato sauce
1/2 can of water (using the tomato sauce can-rinsing out all the tomato while adding the water)
1/2 cup milk
1 tsp onion powder
1/2 tsp garlic powder (or 2 minced garlic cloves)
1/4 tsp paprika
1/2 tsp chili powder (or red pepper flakes)
2 tsp oregano
1 tsp sugar
1 tsp salt
1/4-1/2 tsp pepper
1 TBLS butter
1 can V-8 (totally optional-just to add more nutrition and good flavor-I only did this when I re-heated the leftovers and it was delicious)
1-2 cups cheese (whatever kinds you want to use-I used about 1/4 cup parmesaen (the real kind that you actually grate, you could use the other kind, but it will be grainy), and 1 1/2 cups mozzerella because I had some I needed to use)
1-1 1/2 cups dry pasta (cook while making the sauce)
Mix all the ingredients except cheese and pasta together. If you don't have all the ingredients, you are probably fine-it will likely taste better than the canned stuff no matter what. The sauce should taste strong to you because once you add the pasta it will tone down the flavor quite a bit.
While sauce is heating up, cook dry pasta according to package directions. Bring tomato mixture to a simmer and then slowly add cheese. Add cooked pasta until desired amount (we like a lot of pasta-so if you want it more saucy, probably stick with 1 cup of pasta). Serve and enjoy!
Homemade Spaghettios
15 oz can tomato sauce
1/2 can of water (using the tomato sauce can-rinsing out all the tomato while adding the water)
1/2 cup milk
1 tsp onion powder
1/2 tsp garlic powder (or 2 minced garlic cloves)
1/4 tsp paprika
1/2 tsp chili powder (or red pepper flakes)
2 tsp oregano
1 tsp sugar
1 tsp salt
1/4-1/2 tsp pepper
1 TBLS butter
1 can V-8 (totally optional-just to add more nutrition and good flavor-I only did this when I re-heated the leftovers and it was delicious)
1-2 cups cheese (whatever kinds you want to use-I used about 1/4 cup parmesaen (the real kind that you actually grate, you could use the other kind, but it will be grainy), and 1 1/2 cups mozzerella because I had some I needed to use)
1-1 1/2 cups dry pasta (cook while making the sauce)
Mix all the ingredients except cheese and pasta together. If you don't have all the ingredients, you are probably fine-it will likely taste better than the canned stuff no matter what. The sauce should taste strong to you because once you add the pasta it will tone down the flavor quite a bit.
While sauce is heating up, cook dry pasta according to package directions. Bring tomato mixture to a simmer and then slowly add cheese. Add cooked pasta until desired amount (we like a lot of pasta-so if you want it more saucy, probably stick with 1 cup of pasta). Serve and enjoy!
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