Enchilada Sauce

I found this recipe when I was planning on making enchiladas and didn't have time to run to the store for the sauce. This was so simple and uses common pantry ingredients.

 

This recipe makes enough for a 9x13 pan of enchiladas.

 

I found this recipe online, but I can't find the original source. Please let me know if you know who deserves credit.

 

 

Homemade Enchilada Sauce

 

1 tablespoons olive oil

2 1/2 tablespoons chili powder

2 tablespoons flour

1 15 ounce cans of tomato sauce

1 1/2 cups lower sodium chicken broth

3/4 teaspoons garlic powder

3/4 teaspoons onion powder

1/4 teaspoon salt

1 1/4 teaspoons cumin

 

In a large sauce pan, heat oil over medium heat. Add chili powder and flour whisking constantly to combine. Mixture will be a thick paste (roux).

 

Slowly add in a small amount of tomato sauce whisking until the roux has dissolved. If you don't whisk, it will end up a lumpy mess! Once the roux is combined, add the rest of the tomato sauce and chicken broth. Whisk to combine.

 

Add in the rest of the spices, stir to combine.

Bring to a boil, reduce heat and simmer for 15 minutes.

 

Remove from heat and use in your enchilada recipe, or cool and divide into containers for storage.

 

Can be refrigerated for up to a week, or frozen for 3 months.

 

 

Cheddar Bay Biscuits

This simple (but very yummy) biscuit recipe was one I found on pinterest.

 

It makes a dozen biscuits. I should have halfed the recipe because now the leftovers are tempting us! :)

 

 

Cheddar Bay Biscuits (recipe source)

 

Biscuits:

2 1/2 cups Bisquick

4 Tbsp cold butter

1 cup cheddar cheese, shredded

3/4 cup milk

1/4 tsp garlic powder

 

Butter Glaze:

3 Tbsp butter

1/2 tsp garlic powder

3/4 tsp dried parsley flakes

 

Instructions:

Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter (or use 2 forks). Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.

Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.

 

While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits.

Creamy Spinach & Sausage Pasta

I found this recipe on a food blog the other day. Once I saw it, I knew it would be on our menu soon!

 

Due to icy weather, Hubby and I had to cancel our date night out this evening. This was the perfect meal if we couldn't go out.

 

This is a simple, one-pot main dish that is FULL of flavor! While it is called "creamy", I didn't think it was exactly creamy. It doesn't have a heavy sauce, in fact it is semi-light for a pasta dish.

 

 

I made a few changes:

:: I used Polish Kielbasa instead of smoked sausage. It's just a personal preference for us.

:: I used the entire package (13 oz) of sausage.

:: I did not add the green onions

:: I used sliced mozzerella because it is what I had on hand. While it was still creamy, I can see how Monterey Jack would be the cheese of choice.

 

Creamy Spinach and Sausage Pasta (recipe source)

 

6 oz. smoked sausage, thinly sliced

1 Tbsp. olive oil

1 medium onion, diced

1 (14.5 oz) can Rotel (diced tomatoes with chiles)

2 cups chicken broth

8 oz. dry pasta

3 cups fresh spinach

1 cup shredded monterey jack cheese

1 whole green onion, chopped

 

Add sausage to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.

 

 Add onion to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.

 

Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.

 

Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.

Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top.

Sour Cream Noodle Bake

This recipe is adapted from The Pioneer Woman's version.

 

I added green pepper and it gave it the perfect pop of flavor.

 

 

Sour Cream Noodle Bake (recipe source)

 

1.5 lbs ground beef

1 can (15 oz) tomato sauce

1 tsp. Italian seasoning

garlic powder

1/2 green pepper, chopped

1 small onion, chopped

8 oz. Egg noodles

1/2 c. sour cream

1 1/2  c. cottage cheese

1 c. grated shredded cheese

salt and pepper

 

Directions:

 

Preheat oven to 350 degrees.

 

Cook egg noodles according to package directions; drain and set aside.

 

Brown ground beef with green pepper and onion until meat is completely cooked. Drain off fat. Season meat with Italian seasoning and some garlic powder.

 

In a medium size bowl, mix together sour cream and cottage cheese. Add noodles to mixture and stir to coat noodles. Season with salt and pepper.

 

In a baking dish, spread half of noodle mixture. Top with half meat mixture and 1/2 c. cheese. Repeat layers one time.

 

Bake 20 minutes.

 

Crockpot Chicken Stock {made from rotisserie chicken parts}

I recently bought a rotisserie chicken. I pulled all the meat off and then decided to make stock from the bones. I combined a few ideas that I found online and ended up with the best stock. Our kitchen smelled like amazing chicken noodle soup as it cooked!

 

You don't have to add veggies, but I had some that needed to be thrown out so I tossed them in for added flavor.

 

 

I put the following in a 6-qt crockpot:

 

all the bones from a rotisserie chicken

1 onion, peeled and quartered

baby carrots

celery {I left the leaves on}

1 Tbsp white vinegar {this draws extra nutrients out of the bones}

water to completely submerge chicken and veggies {I added water until it was 1 inch from the top of the crockpot}

 

I didn't start cooking it until 2pm, so I cooked it on high for about 6 hours and then cooked it on low overnight. It cooked about 14 hours total.

 

Remove the veggies and bones and throw them away. Strain the stock until it is clear.

 

I got almost 12 cups of chicken stock out of one chicken.

Banana Poke Cake

I love banana desserts. When I found this recipe on Pinterest, I knew I'd be making it sometime this summer. The opportunity came a few weeks ago and it was amazing!

This is a perfect summer dessert. Cool and light to beat the heat!

I didn't layer any banana slices in the cake. Instead I added them to each slice. Don't forget the banana slices...they truly make the cake amazing! I've tried it with and without banana slices and you definitely want that fresh banana slice.

Banana Poke Cake (recipe source)

1 (10 oz.) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
vanilla wafers, crushed

Bake cake according to box directions in a 9x13 dish. When the cake is done, remove from the oven and poke holes all over the cake -- is easiest to use the handle of a wooden spoon. Make sure the holes go down to the bottom of the cake.

In a separate bowl, mix together milk and pudding mix. Once the mixture is smooth, allow it to set for a minute and then pour over the top of the cake. Make sure the pudding settles down in the holes on the cake.

Refrigerate cake until it is cooled and the pudding is set. Once it is cooled, top with whipped topping. Add crushed vanilla wafers just before serving.

Serve cake with fresh banana slices.

Copy Cat Pizza Hut Pan Pizza

I have a confession. I've never baked anything that involved using yeast (unless it was in my bread machine) because I've always been afraid of the science behind it.

I tossed that fear to the wind when I found this recipe on pinterest!! As soon as I saw it, I knew I would definitely be making it...yeast dough and all!

This pizza is so simple and the most amazing pizza we've ever eaten. Seriously, it's that good!! We thought it was even better than Pizza Hut's because it wasn't nearly as greasy.

If you have yeast or dough fears, please, please toss them aside and MAKE THIS PIZZA!!!!

We made our's as a supreme, but you can definitely add your favorite toppings.

Recipe Yields: Two 9" pizzas

Pizza Dough (recipe source)

2 1/2 cups all purpose or bread flour

1 tsp salt   *I only used 1/2 tsp because I only had salted butter)

1 Tbsp baking powder

4 Tbsp unsalted butter, softened

1 cup warm water

1 (1/4 oz) packet yeast

Dissolve the yeast in warm water and set aside. Mix the flour, salt and baking powder together. Add the softened butter and cut into the flour mixture using a pastry blender or fork. Add the yeast mixture and stir together to combine.

Knead the dough on a lightly floured surface until well blended and the dough is no longer sticky. Place the pizza dough into a oiled bowl and turn the dough to coat. Cover the bowl with a towel or plastic wrap while the dough rests in a warm place for 20 minutes.

Divide dough into two balls. In two 9″ cake pans add enough oil to cover each pan make sure to spread the oil evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans.

Cover each pan with plastic wrap that has been sprayed with non stick spray. Let rise in a warm place for about 45 minutes - 1 hour.

Pizza Sauce (recipe source)

1 (7 1/2 ounce) can tomato sauce
1/8 cup water
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon dried basil leaves
1/8 teaspoon garlic powder
1/8 teaspoon salt
Pinch of black pepper
1/2 whole bay leaf

Combine all ingredients in a sauce pan. Heat till boils and lower heat to simmer and cover. Cook for 30 minutes – stir occasionally.

Pizza Ingredients
2/3 cup jarred or homemade pizza sauce (1/3 cup per pizza)
4 Tbsp oil
pizza toppings
mozzerella cheese

Preheat oven to 450 degrees. Spoon 1/3 cup pizza sauce on each pizza and spread within 1" of dough edge. Sprinkle cheese on sauce.

Add toppings. Top with additional cheese. Bake 15-18 minutes or until bubbly.

*************

Note:

**I doubled the sauce recipe and was able to freeze three (1/3 cup) baggies of sauce for future use.

**When I purchased the yeast envelopes, I notices a pizza crust yeast. I did not use this; I used the active yeast.

Crock Pot Baked Potatoes

To say that I love baked potatoes would be an understatement!! I love, Love, LOVE them!! Always have. My mom used to make baked potato dinners with all the toppings...cheese, sour cream, steamed broccoli, sauteed mushrooms and onions, bacon. Oh yum!!!

I've never understood how my hubby and siblings never cared for baked potatoes. I always choose a potato as my side when we eat out.

Recently, I was eating a potato and hubby asked for a bite. He tried it and decided that it was pretty yummy :) I asked if that was ok to start making them for dinner...he agreed!!

I had heard about cooking baked potatoes in the crock pot, so I recently tried it. I will never go back!! These are the best potatoes...just like a restaurant!

Wash potatoes and dry. Wrap in foil and place in crock pot. Cook on low for 8 hours.

{I'm sure you can also coat potatoes in olive oil and sprinkle with sea salt before cooking.}

Serve with your favorite toppings.

Creamy Orange Jello

My mom has made this recipe for as long as I can remember. It is so easy and so refreshing especially during these HOT summer days!

 

I always bring this when I make a meal for a new mom. There's just something so yummy about the cold fruit and pudding topping.

 

We've always had this as part of the meal, more like a side dish rather than dessert.

Creamy Orange Jello

2 boxes (3 oz) orange gelatin powder

1 cup boiling water

2 cups orange juice

1 can mandarin oranges, drained

1 can crushed pineapple, drained

Topping:

2 small boxes (instant) lemon pudding mix

2 cups milk

1 small carton cool whip

Combine gelatin and 1 cup boiling water in a 9x13 dish. Mix until powder is completely dissolved. Add 2 cups orange juice and stir. Add mandarin oranges and pineapple. Place in the refrigerator for a few hours until set.

For the topping: Mix together pudding mix with 2 cups milk. Beat for 2 minutes. Fold in cool whip. Spread topping over jello. Keep refrigerated until ready to serve.

Refrigerator Bran Muffins

These are my absolute favorite muffins in the world! My mom made them a lot when I was growing up. They are perfect warm out of the oven or when they have cooled off. Add a little pat of butter to a warm one and enjoy!

They are so simple to prepare and the batter will last up to 6 weeks in the refrigerator.

Refrigerator Bran Muffins

1 (15 oz) box raisin bran cereal

5 cups flour

3 cups sugar (or sugar substitute -- I've used Splenda)

5 tsp. baking soda

2 tsp. salt

4 eggs, beaten

1 qt. buttermilk

1 cup Crisco, melted

Combine first 5 ingredients in a large bowl. Form a well in the center and add eggs, milk, and melted crisco. Stir until all is moistened. Cover and store in refrigerator up to 6 weeks.

To prepare: Spoon into greased muffin tins filling to 2/3 full.

If batter is cold, bake at 325* for 25-30 minutes

If batter is room temp, bake at 325* for 15-20 minutes