Happy New Year!

Remember me?

The one who's goal every year is to simplify?

The one who hasn't posted in ... awhile?

I'm also the one who is now going to give you a perfect recipe for the new year.

Seriously.

MEXICAN STARTER

What?

Mexican Starter.

It's a basic meat mixture that can be used for dozens of other recipes.

You're very welcome.

We ate it this week and even the kids downed it.

MEXICAN STARTER
(adapted from cooks.com)

1 pound ground beef
1 tbsp. olive oil
1 large onion, chopped
1 cup salsa, your pick
1 small can tomato sauce
3 cloves garlic, minced
1 bell pepper, cored and chopped
2 tsp. taco seasoning
1/2 tsp. oregano
1 tsp. brown sugar
1 tbsp. balsamic vinegar

Brown beef in oil, add garlic, onion and peppers. When beef is brown add tomato sauce, salsa and seasonings.

Simmer 30-45 minutes or prepare in slow cooker.

This starter can be used for: (ahem, this is the awesome part)

° Mexican Buffet: add sides of beans, sour cream, guacamole, lettuce, onions, cheese and serve with taco shells or tortillas.

° Serve on sub rolls, topped with shredded cheese. Broil on high heat until cheese melts.

° Serve over pasta or rice.

° Use as a topping for nachos. In a casserole, layer tortilla chips, top with meat mixture and cheese. Bake at 375° until cheese melts.

° Mexican stuffed peppers. Combine with equal part cooked rice. Fill large red or green bell peppers and bake at 350° until peppers are tender.

° Chili. Add 2 cans of red kidney beans or pinto beans. Adjust seasonings as desired.

° Mexican Shepherd Pie. Prebake a pie shell for 10 minutes. Fill with meat mixture and top with mashed potatoes. Bake at 350° for 30 minutes or until potatoes are browned.

° Quesadillas. Fill corn or flour tortillas with cheese and meat mixture. Bake or grill until cheese is melted.

° Burrito lasagne. Fill 10 inch tortillas with meat mixture and top with shredded cheese. Roll and fill casserole dish. Spoon taco sauce or salsa over burritos and sprinkle cheese on top. Bake at 375°.

° Spicy Mole Poblano. Combine meat mixture with 8 oz. jar of mole sauce. Broil poblano peppers until charred and blistered. Chop into mixture. Serve over rice.

° Mexican squash boats. Scoop out zucchini or squash centers and fill with meat mixture. Top with cheese and bread crumbs. Bake until squash is tender and cheese is bubbly.

° Bean dip. 1 part meat mixture, 1 part canned black beans, 1 part sour cream onion dip, season to taste, serve with chips.

Or, our favorite from this week....

° Sloppy Joes. Add a little more brown sugar, don't add the salsa, mix in a can of black beans, serve on rolls or hamburger buns.

Most Wonderful Time of the Year

CREAMY HOT COCOA

Ingredients:
1/3 cup unsweetened cocoa powder
1/2 cup white sugar
1 pinch salt
1/3 cup boiling water 3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Directions:
1. Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot (scalding), but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Top with marshmellows or the following delicious whipped cream:

PEPPERMINT WHIP CREAM

Whip 1 pint whipping cream with 1 cup of sugar.

Mix in 1 box of crushed candy canes,

1/2 bag mini marshmellows and

1 drop of red food coloring.

soooo good!

Christmas Cookies 2010

Last year I baked and baked and baked. Then we delivered and delivered and delivered...and only had one neighbor turn down the plate of baked goodness. Seriously, he refused to open his door. Maybe it's because it was dark, or really, really cold, or maybe he's Jewish. I don't know. Needless to say we won't be trying to deliver Christmas cookies to that house again.

But, it's time for Christmas cookies again. Which means more baking, more delivering and more neighbors and friends who hopefully appreciate buttery & sugary goodness.

This year on the list? We're going retro, or traditional if you will. We're bringing out the Thumbprint Cookies and the Chocolate Crackle Cookies. We might throw on some of my Grandma's famous fudge, my mom's Melt-aways and some of my mother-in-law's pretzel/rolo/pecan snacks. Like I said, we're going traditional.

THUMBPRINT COOKIES

1/2 cup packed light brown sugar

1 cup butter shortening

3 large eggs, separated

2 tbsp. water

1 1/2 tsp. vanilla extract

1/4 tsp. salt

2 cups all purpose flour

2 cups finely chopped pecans

1 cup jam, jelly or preserves of your choice

Preheat oven to 350°. Adjust rack to middle position. Coat 2 cookie sheets lightly with non-stick cooking spray.

Beat brown sugar and shortening in medium bowl with mixer for 2 minutes or until fluffy. Scrape down sides of bowl,. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.

Beat egg whites in a shallow bowl until foamy. Place pecans in a separate bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, (because they are called 'thumbprint cookies'...) make a rounded indentation in the top of each cookie.

Bake 10 minutes. Remove from the oven. It may be necessary to make the indentation again with a spoon. Place about 1 tsp. jam/preserves into the indentation of each cookie. Bake an additional 5 - 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.

CHOCOLATE CRACKLE COOKIES

1 1/4 cups packed light brown sugar

1 cup shortening

1 tsp vanilla extract

2 large eggs, lightly beaten

2 cups all purpose flour

6 tbsp unsweetened cocoa powder

1/2 tsp salt

1/4 tsp baking soda

2/3 cup semi sweet chocolate chips

1/3 cup sugar

1/2 cup powdered sugar

Beat brown sugar, shortening and vanilla in large bowl at medium speed until well blended. Add eggs; beat well.

Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.

Heat oven to 375°. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

One More Week

I swear I'm not trying to neglect my passions in life. Like blogging. And cooking. And blogging about cooking.

One more week and I don't have school hanging over my head. School was great, but it's time to get back to my priorities.

Today in the crock pot? A new recipe I've been wanting to try. Peach Curry Glazed Pork Chops. I'm trying it in the crock pot even though it's not written for slow cooking. Sundays are all about easy and lazy. This recipe fits the bill perfectly.

PEACH CURRY GLAZED PORK CHOPS

1/2 cup sliced canned peaches, syrup set aside

3 tbsp. peach jam

2 tbsp. dijon mustard

2 tsp. curry powder

1 tsp. honey

1 tbsp. vegetable oil

4 boneless pork chops

2 green onions, chopped

2 tbsp. cilantro, chopped

Directions

1. In a bowl, mix the peach syrup, jam, mustard, curry powder, and honey.

2. Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness.

3. Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.

Awww!

There is not much more comforting than a sufficiently stocked pantry and refrigerator. I love stocking up!

For dinner tonight?

FAJITAS

1 onion, sliced

1 green, red, yellow pepper, sliced

1 pound meat: you pick...chicken, steak, shrimp or pork

fresh made flour tortillas (from the tortilleria, no way I'm revisiting that disaster...)

chopped tomatoes

fresh made guacamole

shredded cheese

and sour cream

Brown the meat, add the onions and peppers and saute with your choice of seasonings (I usually choose a mix called "fajita seasoning") and a little oil. Serve with toppings (tomatoes, guac, cheese and sour cream) in tortillas.

Easy, and yummy!

Thanksgiving Feast

Thanksgiving is next week! I can't even tell you how excited I am. I love cooking, I love eating, I love days full of just spending time with my family. Thanksgiving rocks!

We are celebrating at the in-laws again, and Mo (that's what we call her, it's shorter than her name) is an excellent cook. I've never eaten anything at her house that I didn't like. She's always in charge of the turkey, the stuffing, the jello (remember, we're Mormons, from Utah...), the pumpkin roll, the relish dish. So, this year I made myself in charge of a few things for the Thanksgiving dinner. I called her from the store and told her I was going to do the rolls. She then reminded me that she always makes her famous crescent rolls. I conceded that her rolls were amazing, so she could have that one. Then I told her I was going to do the pies. That's when she reminded me that she makes one really good pumpkin pie. I conceded once again, that her pumpkin pie was amazing. So then I told her I was making the mashed potatoes and the sweet potatoes. She said ok, but she was making the gravy. I agreed, because seriously, who other than Mother-in-laws (my mom included) can make gravy?

So, after a week of planning and conspiring this is the result. I'm making mashed potatoes, I'm making my famous Sweet Potatoes, and I'm making the pies. Yep, even Mo's famous pumpkin pie, because seriously, I already had the recipe...

So now for the other pies...I want to be a little creative, but we have to have the staples too. Pumpkin, Apple, Cherry, Banana Cream and Shane's chocolate pie, we've had a request for Cranberry-Apple too. But then I found this website and my pie making life has been changed forever. Check it out, it's AMAZING and INSPIRING! http://pieloveyou.blogspot.com/

What are you making for the Thanksgiving feast? and, what pies would you suggest?

Man's Best Friend

Remember my culinary mystery love? Here's another Diane Mott Davidson recipe for you. Well, not for you, so much. It's for your dog. The four-legged member of your family. They need to feel the love too, right? Some pets are pickier than others, picky pets will like these treats. Un-picky pets will like them too. Even dogs like mine, who'll eat anything (seriously, anything) that you throw out to them, they'll lap 'em up too.

Jake's Dog Biscuits

by Diane Mott Davidson

2 1/2 cups whole wheat flour

1/2 cup powdered milk

1/2 tsp. garlic powder

1/2 tsp. salt

1 tsp. brown sugar

6 tbsp. margarine or shortening

1 egg, beaten

3 tbsp. liver powder

1/2 cup ice water

Preheat oven to 350°. In a large bowl, combine flour, powdered milk, garlic powder, salt and sugar. Cut in shortening. Mix in egg, then add liver powder. Add ice water until mixture forms a ball. Pat out dough 1/2 inch thick on a lightly oiled cookie sheet. Cut with any size cutter and remove scraps. Bake 30 minutes. Cool before serving.

Ideas!

Despite being busy I have a commitment to this blog, and I've re-committed myself to being better. I promise.

Plus, we're entering my favorite time of year! I love the holidays, I love entertaining, I love parties and I love food. It all goes together really well!

So, if you would...please, PLEASE, PLEASE...would you go to the poll on the right hand side and vote for what features you'd be interested in? If you have other ideas, or things you'd be more interested in reading about, please leave comments. We LOVE comments!

Thanks!

Oh, and for a treat, here's a new recipe. It's perfect for Autumn, parties and eating!

Four Layer Pumpkin Cake

1 package yellow cake mix

1 (14-oz) can pumpkin, divided

1/2 cup milk

1/3 cup vegetable oil

4 eggs

1 1/2 tsp. pumpkin pie spice, divided (I just sprinkle cinnamon, cloves, nutmeg and a little ginger)

1 (8-oz) package cream cheese, softened

1 cup powdered sugar

3 cups thawed whipped topping

1/2 cup caramel topping

1/2 cup chopped nuts

1. Heat oven to 350°. Grease and flour 2 (9-in) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

2. Bake 28 to 30 min. or until toothpick inserted in center comes out clean. Cool in pans for 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar remaining pumpkin and spice; mix well. Gently stir in whipped topping.

3. Cut each cake layer horizontally in half with serrated knife; stack on a serving plate, spreading cream cheese filling between layers. (Don't frost top layer). Drizzle with caramel topping just before serving, and then sprinkle with nuts. Refrigerate leftovers.

Been A Little Busy?

We have.

Karen has a new baby, I just have life. Together we've been a little busy, and a lot absent. It's my fault. On paper things look fine, but in reality...yeah.

So, though I know we've been feeding our families daily, I've completely neglected to post any of the recipes or take any pictures. Sorry. Soooo sorry, because we've been eating some good stuff.

Try this one out for a little change. I ripped it out of a magazine and decided I'd give it a shot, for company no less, and it was totally worth it.

ORANGE PICANTE SAUCE CHICKEN

1 tbsp. vegetable oil

4 skinless chicken breasts

2 cloves minced garlic

1/4 cup orange juice

1 tbsp. brown sugar

3/4 cup Pace picante sauce (I always use medium)

Brown the chicken in the oil. Add the garlic, cook for about a minute. Then add orange juice, brown sugar, and picante sauce. Heat until it boils, then turn heat down and simmer for 5-10 minutes.

Serve over rice or pasta. Serves 4.

Trust me, I was already a fan of chicken with orange juice and brown sugar, the picante sauce just adds to it. We had a little bit left over and I couldn't wait to eat it for lunch the next day! My kids loved it, which is always the sign of a good meal.

More Bread

This is a wheat bread recipe I got off of allrecipes. It's not whole wheat, but it's a new favorite. It makes 3 loaves, but I only have two loaf pans so I made rolls for the third batch and they were yummy too!
Wheat Bread

Ingredients3 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 (I use Eart Balance Vegan Butter)

Directions
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.