Black Bean Enchiladas

We enjoyed dinner outside tonight! When it comes to enchiladas I'm always looking for something new to spice them up. I get tired of the same old enchiladas over and over again. So here's a variation of your tried and true recipe. I broiled mine on low for another five minutes after the initial baking time and I liked the crispyness it added. I got this recipe from http://sisterscafe.blogspot.com - where else?!

Black Bean Enchiladas

Flour tortillas

Shredded Colby Jack cheese

Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (I used at least a cup - I like cheese!)
juice from canned tomatoes and chilies

Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes and chilies, drained (I used one can diced tomatoes and one can chopped green chilies.)
1 can (15 oz) black beans, drained and rinsed

Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. (I added cheese on top of my chicken mixture before the other spoonful(s) of sauce.) Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese. Bake at 350 degrees for 20 to 30 minutes. (Broil for another 5 minutes or so if you want them a little crispy on top.)

Corn Bread

This is my favorite corn bread recipe to date! It is naturally sweet so it needs no extra butter or honey - it's perfect just the way it is. I got this recipe from my friend and neighbor Ruby.

Corn Bread

Cream for 2 minutes:

1 cup butter
1 cup sugar

Add the following:

2 eggs
1 1/2 cup milk

Add the following and mix quickly:

1 1/2 cup white flour
1 cup cornmeal
2 tsp baking powder
2 tsp salt

Bake at 350 for 45-50 minutes in greased 9x9

5 Minute No-Knead Bread

So this was my first attempt at an "artisan" loaf. I was pretty intimidated by it but it turned out to be quite easy! And it tasted delicious! Ben even ate slice after slice....again, that's saying something! I substituted whole wheat flour for part of the white flour and I made four small loaves instead of two big ones, so they didn't need to cook nearly as long. I cooked two loaves at a time on my pizza stone for about twenty minutes. I had read that this bread isn't nearly as good the second day so we ate one loaf the night I made it and I froze the other three loaves. They taste great thawed from the freezer. Like many of the bread recipes I use, this one came from http://sisterscafe.blogspot.com.


5 Minute No-Knead Bread


1 1/2 Tb yeast
1 1/2 Tb Kosher salt
3 cups lukewarm water
6 1/2 cups all-purpose flour (you can use 2 1/2 cups whole wheat flour & 4 cups white if you wish)


Stir together all ingredients until you have a nice, thick dough. Make sure you stir it enough that there are no dry pockets of flour left anywhere in the dough. Cover well and let rise for 2 hours on the counter.

Sprinkle just a little flour over the dough and divide into 4 parts (or you can make 2 large loaves). Sprinkle with a little more flour to keep you hands from sticking and form into a ball. Place seam side down on parchment paper sprinkled with cornmeal. Allow loaves to sit for 40 minutes (longer for the larger loaves).

Preheat oven to 450 degrees with a baking stone inside of oven to preheat as well. Also, place a shallow pan full of warm water on the bottom shelf of oven to make steam during baking. This creates a crusty exterior to the bread. Sprinkle loaves with flour again. Using a serrated knife, make several slices (criss-cross or straight) across the top of the bread to allow for expansion. Lift parchment paper with loaves on top and place directly on hot stone. Place baking stone on middle shelf of oven and bake for approximately 40 minutes. (Watch them - mine didn't take nearly this long.) Eat bread hot out of the oven with butter! This bread also tastes great cold with cold butter.

**Dough can sit in frig for up to 2 weeks. If you are using dough from the frig it has already done the first 2-hour rise. Shape your loaves and let sit on counter like previous instructions, however, allow longer time because dough will be cold. You can even allow shaped loaves to rise in the frig for up to 14 hours. The dough will spread slightly but don't panic, it should still have a good spring to it once baked. For "refrigerator rise" bake at 475 for approx 30 minutes.

Update 2/6/13:  Pour the water in the bowl first.  Then sprinkle the yeast and then salt on top of the water.  Mix with a wooden spoon.  Next add the flour and mix in.  It seems to work better if you do it in this order rather than dumping everything in at once.  Also, I used regular salt last time and only 1 Tbsp of it and the bread was great.  I also poured the water in the pan right after I put the bread in, instead of earlier.  This created steam for better crustiness on the outside of the bread.

Deliciously Flaky Buttermilk Biscuits

This may have been the first time I have ever made biscuits....I really can't remember. Anyway, Ben is not a big eater of baked goods but he couldn't stop talking about how good these were - that's really saying something coming from him! The great thing about these is you can make them on short notice. They tasted great with a little butter and honey. Another great recipe from http://sisterscafe.blogspot.com.


Deliciously Flaky Buttermilk Biscuits


2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey


1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Caramel Brownies

So lately I am trying to eat healthier than I have in the past. I am trying to use more natural ingredients and less processed foods when I cook/bake. However, I've always had a big sweet tooth! It is one of my weaknesses and not something I am ready to let go of yet. So for now, I'll continue to make fattening desserts because they taste so good! I got this recipe from my friend Robyn, shortly after Ben & I were married. It always gets rave reviews and it is so easy!

Caramel Brownies

7 Tbsp margarine melted (I use butter.)
1/3 cup evaporated milk
1 German Chocolate Cake mix (I usually use Betty Crocker.)

Mix together and put half in a greased 9X13 pan. Bake at 325 for 7-8 minutes.

45-50 caramels (I use the Kraft brand.)
1/2 cup evaporated milk

Melt together 1-2 minutes in microwave, then stir and repeat. Do this until caramel is all melted and mixed together with milk.

After cake comes out of oven, sprinkle with 1 cup semi-sweet chocolate chips. Pour caramel mixture over top and drop remaining cake batter by spoonfuls on top of caramel. Return to oven for 18 minutes.

Blueberry Lemon Muffins

Another goodie from http://sisterscafe.blogspot.com. Can you tell I love this blog? This is the sisters' grandma's recipe and I love the combination of blueberry and lemon. (BTW, I substituted butter in mine too.)


Blueberry Lemon Muffins


2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup shortening (or butter*)
1 cup frozen blueberries

Topping (this makes extra - you can try cutting it down if you want):
1/2 cup butter, melted
1 Tb lemon juice
1/2 cup sugar


Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.
*I substitute butter because I love the taste! It works great either way.

Fruit Smoothie

I have been on a big smoothie kick lately. It's a great way to eat healthy foods in an appetizing way - especially to my kids. They get excited as we add each ingredient, including some things they won't normally eat plain. Today we made our best one yet (pictured above).


Fruit Smoothie


Spinach leaves
Banana
Mango
Kiwi
Fresh Squeezed Lemon Juice
Frozen Strawberries
Frozen Blueberries


I always start by putting a couple of handfuls of spinach into the blender. I blend this with 1/2 - 1 cup of water. Then today I added juice from half of a lemon, a whole kiwi, half of a mango, half of a banana and a cup or so of frozen blueberries. I blended these and last, I added about 8-10 frozen strawberries. I love that it's sweet enough as is without having to add a granual of sugar! You can really add whatever fruits you have on hand and probably other vegetables....I plan to experiment with other ingredients. My kids think it's the greatest and it's good for us! BTW, the blueberries make it this appetizing color....otherwise I think it would be green.

Pineapple Meatballs

This freezes well and makes a lot of sauce so you could half it or add quite a few more meatballs to it if you want.

Pineapple Meatballs

1 recipe basic meatballs (I use Costco frozen meatballs.)

3/4 cup BBQ sauce

3/4 cup orange juice

1/2 cup packed brown sugar

2 T cornstarch

1 can crushed pineapple

Arrange meatballs in greased baking dish. Mix remaining ingredients. Pour over meatballs. Bake covered for 45 minutes at 350. Remove from oven and allow to cool. Serve over rice. Easy!

Apple Muffins

Another one from the wonderful food blog sisterscafe.blogspot.com. They have so many great muffin recipes and I've been on a muffin kick lately. This is another one that is actually quite healthy.

Apple Muffins

1/4 cup packed brown sugar

1/2 cup chopped pecans (I had to omit due to nut allergies in our home.)

1 tsp ground cinnamon

1 cup all purpose flour

1 cup whole wheat flour

1 tsp baking soda

1/2 tsp salt

3/4 cup packed brown sugar

1/4 cup canola oil

2 large eggs

1 cup natural apple sauce

1 tsp vanilla extract

3/4 cup lowfat buttermilk

1 Golden Delicious apple, peeled, cored & cut into 1/4" pieces (Any apple would probably work - I used what I had in the fridge and I used two of them.)

Preheat oven to 400. Coat muffin pan with cooking spray or fill tin with liners.

In a small bowl combine 1/4 cup brown sugar with pecans and cinnamon. Set aside.

In a medium bowl whisk together the all purpose flour and whole wheat flour, baking soda and salt.

In a large bowl combine 3/4 cup brown sugar and oil. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk until just combined. Gently stir in apple chunks.

Pour batter into prepared muffin pan and sprinkle with pecan mixture. Tap pan on counter a few times to remove any air bubbles. Bake for approximately 15 minutes. Makes 20 muffins.

Ghirardelli Chocolate Chip Cookies

This is the chocolate chip cookie recipe I grew up on. However, my friend Kim made these for a gathering we had several years later and there was something different about them - they were better. I found out the secret - shortening. Instead of using all butter, you use 1/2 cup shortening and 1/2 cup butter. It makes a big difference. Another secret - don't over mix.

Ghirardelli Chocolate Chip Cookies

1 cup margarine (I use 1/2 cup butter & 1/2 cup shortening.)
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 tsp. vanilla (I only use one.)
2 1/4 cups unsifted flour (I use 2 1/2.)
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips (I use semi-sweet.)
Stir flour with baking soda and salt and set aside. In large mixing bowl, cream butter and shortening with sugars. Add eggs and vanilla. Gradually blend dry ingredients with wet. Stir in chocolate chips. Bake at 350 for approximately 10 minutes.

Bread Machine Rolls

Two Christmases ago I received a bread machine and I have LOVED the Dough setting. I don't have a Kitchen Aid or a Bosch so I often will make my bread dough in my bread machine. It saves me from having to knead by hand - which I really don't enjoy! My friend Sheia introduced me to this roll recipe and I use it all the time now!

Bread Machine Rolls


Put into bread machine in this order:
1 cup warm water
2 Tbsp margarine softened (I use butter)
1 egg
3 1/4 cups BREAD flour (although I made these the other day with regular flour and they still tasted great)
1/4 cup sugar
1 tsp salt
Make a volcano and add 2 3/4 tsp yeast (I like to use SAF yeast.)

Set machine on dough cycle (1:30 on my machine). When done, roll dough out on floured surface about 1/2" thick. Roll into large circle and cut into wedges with pizza cutter. Roll up beginning at widest end, into crescent style rolls like the ones pictured above (my favorite style). Place on greased baking sheet and let rise till about double in size. Bake at 350 for 10-15 minutes. Spread butter on tops while still hot.

I also like to make this using whole wheat flour. Here are the variations:

Honey Wheat Rolls

Put 2 Tbsp honey in machine with water, egg, and butter. Reduce BREAD flour to 2 1/2 cups and add 3/4 cups whole wheat flour. Omit sugar. Add salt and yeast as before.

Oven French Toast Sticks

This is a great breakfast (or breakfast-for-dinner) recipe that I got from my friend Sheia. I love that the batter calls for orange juice. It adds a great flavor to the french toast sticks. These taste great dipped in buttermilk syrup (see recipe below).

Oven French Toast Sticks

8 pieces Texas Toast
1/4 cup melted margarine (I use butter)
4 eggs
1/3 cup sugar
1/4 tsp. cinnamon
2/3 cup orange juice (drinking strength)

Using pizza cutter, cut each slice of bread into thirds to make "sticks." In a bowl, mix butter, eggs, sugar, cinnamon and orange juice. Dip bread sticks into mix. Place on greased cookie sheet. Pour any remaining dip over French toast. Bake 25 minutes at 350. Turn sticks once half way through baking time. I like to broil the stick for a couple of minutes after baking to make them a little crispy around the edges.

Nauvoo Syrup / Buttermilk Syrup

1 cup sugar
1/2 cup buttermilk
1/2 tsp. baking soda
1 cube margarine (I use butter) :)
1 tsp. light corn syrup
1/2 tsp. vanilla

Mix all ingredients together (except vanilla) in a LARGE saucepan. Boil for 5 minutes stirring occasionally. (Syrup will rise quite a bit so don't make the mistake I made the first time I made this and use too small of a pan.) Remove from heat and stir in vanilla.

Avocado Salsa

Another one from www.sisterscafe.blogspot.com. I got a bunch of avocados from a co-op I participate in and needed some new ideas for ways I could use them. Sisters Cafe had just the thing! A healthy and fresh tasting chunky salsa. I loved it! I've made it a couple of times since.

AVOCADO SALSA


Mix in large bowl:
1 package 16oz frozen-thawed-corn (I used 1 can shoepeg corn)
1 can black olives sliced (I omitted)
1 medium sweet bell pepper, diced small
1 small sweet onion, diced small
1-2 cucumbers diced small

Mix seperately:
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 T cider or white vinegar
1 t dried oregano
1/2 t salt
1/2 tsp pepper

Mix in small bowl and stir into large bowl of diced vegetables, then GENTLY add:2-4 ripe chopped avocados (denpending on the size and your liking)

Pumpkin Cake

I got this recipe from a recipe exchange we did in our BYU ward shortly after Ben and I were married. I made this cake a couple of times back in the fall and am just getting around to posting the recipe. The frosting is what makes this so good! **I just made this again the other day and I baked it in a large cookie sheet. It turned out great because the cake wasn't so thick. So that's another way you can do it. I baked it for about 25-27 minutes.

Pumpkin Cake

2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 small can pumpkin

Add first 3 ingredients, then fold in flour and stir thoroughly. Add last 4 ingredients and stir well. Pour mixture into greased 9X13 pan. Bake at 350 for 30-35 minutes.

Icing:

3 cups powdered sugar
1 stick margarine (I use butter.)
1 Tbsp. vanilla
1/2 bar (or 4 oz.) cream cheese

Mix all ingredients but add powdered sugar last. Spread icing on cake after it has cooled.

**(Update 10/10) I have started making this in a large cookie sheet (the big silver ones they sell at Costco) and I like it better....more like bars than cake. I've also started using only 1/2-3/4 of a cube of butter instead of the whole thing for the frosting...still tastes great IMO.

Bran Muffins

One of these days I will get a nice camera and take beautiful pictures of my food! This is another of my mom's wonderful recipes. I LOVE this bran muffin recipe. I have never found a better one. This recipe makes a TON (1 gallon) so you can refrigerate extra batter for several weeks in the fridge and use it a little at a time.

Bran Muffins

2 1/2 cups sugar

1 cup butter

5 tsp. baking soda

1 tsp. salt

2 cups boiling water

4 eggs

4 cups Kelloggs All Bran cereal

2 cups 100% Nabisco Bran cereal (I don't think they sell this anymore so I've subsituted Fiber One or even just used more of the All Bran....basically any other straight bran cereal should work.)

1 quart buttermilk

5 cups flour

Pour boiling water over 100% Nabisco Bran and set aside. Cream sugar and butter. Then stir in buttermilk and eggs. Add the rest of the ingredients and stir. Last, add the Nabisco Bran mixture. Mix it all up. Batter will appear lumpy. Refrigerate batter or pour desired amount in lined muffin tins and bake at 400 degrees for about 15 minutes.

Snickerdoodle Muffins

Another recipe from my favorite recipe blog: www.sisterscafe.blogspot.com. They have so many great muffin recipes! These are delicious the first day but I have to say, not nearly as good the next. So eat them hot out of the oven or share with your neighbors!


Snickerdoodle Muffins

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk

1) Preheat oven to 375°F.

2) Whisk together the flour, baking powder, baking soda, and salt and set aside.

3) In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .

4) Now add the dry ingredients. Mix until all is moist. Do not over beat.

5) Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 15-20 minutes. Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

6) While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!

Apple Crisp

This is my mom's recipe. It is easy and tastes especially good hot out of the oven with a big scoop of vanilla ice cream on top!

Apple Crisp

Peel and slice 6-12 apples. Place in 9X13 pan. Sprinkle with 2 Tbsp. lemon juice and 2 Tbsp. water.

Mix:

2 cups brown sugar

1 1/2 cups flour

1 1/2 cups old fashion oats

2 1/4 tsp. cinnamon

2 1/4 tsp. nutmeg (I usually use slightly less.)

1 cup margarine softened (I use butter.)

Pour over top of apples. Bake at 375 for 50-60 minutes.