Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Mix all together and use like you would use a packet of taco seasoning you buy. This makes enough for one pound of meat; you could easily make more and store it until you're ready. If you make more, then note that one serving would be 2 T and 2 t.

I didn't have sea salt and used regular salt. This recipe has less sodium than the packets, so that's good news.

Peep Nests

Chocolate
Chow mien or crispy rice noodles
Coconut
Whopper Robin Eggs
Peeps chicks

These fast easy chocolate nests are the perfect sweet treat for Easter. I found these on this blog. Unfortunately there are no measurements so go with what you feel. I used 1 bag of milk chocolate chips. 1 and 1/2 (3 oz.) cans of LaChoy rice noodles. After I had formed my nests and stuck the eggs on I put them in the fridge for an hour to solidify them. You can also sprinkle coconut on top and use colored jelly beans instead of robin eggs. Serve with a side of Peeps chicks. Voila!

Red Enchilada Sauce

1/4 c oil
2 T flour
1/8 c chili powder
8 oz tomato sauce
1 1/4 c water
1/4 t cumin
1/4 t garlic
1/4 c minced onion

Place first three ingredients in a small saucepan over medium heat and stir constantly till slightly browned. Add remaining ingredients. Cook 10 minutes, stirring occasionally until thickened.

This yields about 2 cups of tasty sauce that is healthier than sauce from a can, and more cost-effective than the seasoning packets you can buy.

Tortillas

We have a hard time eating store-bought tortillas now. If you have never eaten fresh tortillas, you won't understand how much better these are. They really are easy to make and everyone should know how to make these. If you have fat, flour and salt stored for emergencies (and you should), it's a great resource. Think of all the things you can do with tortillas.

3 c flour
½ t salt
4 T butter or shortening or lard
7 oz. warm water

Combine flour and salt, cut in the butter. Add water slowly just until dough holds together. Knead until dough is quite smooth and elastic. You may prepare ahead to this point and wrap dough in plastic wrap and allow to rest at room temperature.

Heat a large skillet over medium heat. Meanwhile, divide dough into 12 pieces. On a lightly floured surface, press a piece into a disk, then roll it out as thin as possible (should measure about 7 inches in diameter). Toast the tortillas one at a time in a dry pan over medium heat, turning once. It takes about 2 minutes total (about how long it takes to roll out the next one). Serve warm, or allow to cool and store in plastic wrap. You can easily double the recipe if needed.

Layered Bean Dip with Baked Chips

So I kinda "created" this tonite and it was a big hit with my whole family (okay, not emmy - but she only wants to eat candy). It was actually our "main course" (ahem, my only course).

Dip:

1 can (160z) of fat-free refried-beans

1/2 package of fajita seasoning

1/4 - 1/2 t. cumin

2-3 minced garlic cloves

1 ripe avacado

1 lemon

1/8 t. salt

1 t. olive oil

lite sour cream

sliced olives

chopped tomatoes

shredded monterey jack and cheddar cheese

chopped cliantro

Chips:

flour tortillas

PAM

salt 'n pepper

In a small saucepan heat the beans up with the fajita seasoning, cumin, and garlic. Once warmed, take off the heat and set aside.

Mash the avacado up with a fork and the juice from one lemon, the 1/8 t. salt and 1 t. oil. It does not need to be completely smooth.

Then either in individual ramikins or other serving dish, layer the beans, then avacado, next with sour cream, tomatoes, cheese and cilantro. (I did mine in 7 ramikins - I layered the beans, then dolloped on about 1 T. of the avacado and about 1 T. of sour cream. I also put about 1 T. of cheese on each serving, too.)

Place in fridge for at least 4 hours (more longer if doing it in a larger serving dish).

Chips:

Heat oven to 350. Cut up the flour tortillas in triangles (I used fajita-size tortillas and made 6 triangles per tortilla). Place on a baking sheet and spray each wedge with PAM. Then sprinkle salt and pepper as desired. Bake in the oven for 8 minutes. Then turn each one over, spray again with PAM, and cook another 5 minutes. Done. (We did about 6-8 tortillas, on 2 different baking sheets).

Dip "chips" in the bean dip. Yum.

Fudge

1 - 12 oz package chocolate chips
1 cube butter
1 box powdered sugar (3 3/4 cups)
2 eggs
1 tsp vanilla
1 cup chopped walnuts (optional)

1. Melt chocolate chips and butter in double-broiler over low heat.
2. Beat eggs in bowl until lemon yellow in color. Add powdered sugar and beat well.
3. Add melted chocolate and vanilla to bowl. Beat well.
Add nuts if desired.
4. Pour into 9/13 in or 9x9 in buttered or foil lined pan. Pan size depends on how thick you like your fudge.

Cool and cut into squares. Keep unused portion in refrigerator.

Buckeye Balls

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
3 3/4 cups confectioners' sugar
2 cups semi-sweet chocolate chips
2 tablespoons shortening

1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
3. Melt chocolate chips and shortening in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
4. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Incredibly Good Meatballs

These meatballs have great flavor and texture and we find them very utilitarian. We put them in spaghetti, or serve with a sauce (white, brown or sweet & sour) over rice.

3 cloves of garlic
¼ c oil
1 lb ground beef
¼ c grated Parmesan
9 crushed saltine crackers
½ t salt
¼ t black pepper
¼ t oregano
½ t basil
1 T parsley
¼ c water
1 egg
1 t tomato paste

Heat a small skillet over medium high heat. Add 3 unpeeled garlic cloves and toast until skins are spotty brown, about five minutes. Remove from heat, peel, mince, and set aside.

In a big bowl combine meat, garlic, Parmesan, crackers, salt, pepper, oregano, basil, and parsley. Mix lightly with fingers. In a small bowl, whisk water and egg together with tomato paste. Add egg mixture to meat mixture, mix lightly with fingers.

Divide into 24 balls. Cook in batches in an oiled heavy skillet over medium-high heat until browned.

Alternatively you could place meatballs in a single layer on a cooking sheet and cover with a sheet of aluminum foil. Place in a 350° oven for ?? minutes or until meat is cooked through. Baking results in a softer texture, with more uniform browning and better retains the meatball shape.

Chorizo for Americans

This is nonauthentic chorizo, thank you very much. I'm sure this isn't as tasty as the real stuff, perhaps because it excludes some "varietal" ingredients. Google found this recipe for me at recipezaar dot com.

"Ingredients:
2 lbs ground beef or chicken or pork
3 1/2 teaspoons salt
6 tablespoons pure red chili powder
6-20 small hot dried red chili, crushed or 2 teaspoons paprika
4-6 garlic clove, minced
2 tablespoons dry oregano leaves
2 teaspoons whole cumin seed, crushed
1 teaspoon fresh ground black pepper
1 1/2 teaspoons sugar
4 tablespoons cider vinegar or wine vinegar
2 1/2 tablespoons water

Mix well and cook through or add to your favorite recipe. This is great mixed up with scrambled eggs!"

This post is for informational purposes only and is not an endorsement of other recipe sites. The Foodees is where it's at.

Pumpkin Dip

2 – 8 oz pkgs Cream Cheese
1 – 15 oz can Pumpkin
½ tsp Pumpkin Pie Spice
¼ tsp Nutmeg
½ tsp Cinnamon
1 pound Powdered Sugar

1. Beat cream cheese until smooth. Add pumpkin and spices. Fold in the powdered sugar.
2. Chill and serve with any of the following: apple slices, gingersnaps, vanilla wafers, angel food cake squares, bread.

Gourmet Hot Chocolate

6 cups milk
4 oz bittersweet chocolate, chopped
4 oz milk chocolate, chopped
2 TBS sugar
1 tsp vanilla
cinnamon sticks (for garnish)

1. Heat the milk in a saucepan on medium heat to just below the simmering point.
2. Remove the pan from the heat and add both chocolates.
3. When the chocolates are melted, add the sugar, vanilla, and whisk thoroughly.
4. Reheat and serve immediately. Use a cinnamon stick to garnish if desired.

Makes 4-5 servings

NOTES: I use a solid chocolate bar (Lindt Brand) or chocolate chips depending on what I have on hand. 1/2 cup = 4 oz.

Simmering Holiday Scent

**This recipe is a nice accent to your home as the holidays are approaching. The scent is essentially an all natural potpourri. I even put the ingredients in an attractive gift bag with the recipe included and give them as gifts to friends and neighbors.

½ sliced apple
½ sliced lemon
½ sliced orange
1 quart of water
1 bay leaf
½ Tablespoon whole cloves
2-3 cinnamon sticks

In a slow-cooker, combine the fruit. Cover in water. Top with bay leaves, whole cloves, and cinnamon sticks. Leave slow-cooker on low. I use a small 1.5 quart slow cooker and it works perfect.

You can also simmer this on the stovetop on low. Be sure to watch it closely and add water as needed. I once ruined a pan because I left it unattended for too long.

Note: Cinnamon sticks can be expensive. Try looking for them on the Mexican isle of your grocery store, some dollar stores, or at World Market.

White Hot Chocolate - Martha Stewart

12 oz. good quality white chocolate, coarsely chopped
6 C. whole milk
2 C. heavy cream
1 tsp. pure vanilla extract
2 oz. milk chocolate for garnish
peppermint sticks for garnish
whipped cream for garnish

Using a vegetable peeler, shave milk chocolate into curls; set aside.

Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.

Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.

Makes 8 cups

Notes: I only used 1/2 bag (6 oz.) of Toll House white chocolate chips and only 1 C. heavy cream. I did use whole milk and I think next time I will stick to skim or 1%, the drink was a little on the rich side. I skipped the peppermint because I couldn't find any but it would be easy to find come Thanksgiving/Christmas time. When preparing, I added the chips directly to the pot of heated milk and cream, no need to dirty and additional bowl.

Homemade Salsa (canned)

1/2 bushel tomatoes (about 24 lbs. or 45 large tomatoes)
20 Anaheim peppers
5 black jalapeno peppers
7 yellow banana peppers
5 green bell peppers
6 cloves garlic, pressed
3 Tbsp. oregano powder
2 cups sugar
6 large onions
1/2 cup salt
3 Tbsp. cumin

Scald tomatoes and peel. Cut up fine and place in large canning stock pot (or you can pulse quickly in a blender or food processor before adding to pot). Use food processor to chop all peppers until a nice, almost mashed, consistency (cut stem off and use the whole pepper, seeds and all). Add remaining ingredients and bring to a low boil for 2-3 hours on stovetop, stirring often. Pour into pint jars, filling to within 1/4" from top. Process in steamer for 35 minutes. Makes about 18-21 pints.

NOTES: I don't currently have a canning steamer, so you can just pour the hot salsa into hot pint jars and turn them over after you have added the hot lids and rims. After they have sat for several hours or overnight, turn over and the lids should have sealed. The salsa has a shorter shelf-life this way, however, and is only recommended to last one year - so just be mindful of that (we're lucky to have this recipe last even half a year around here anyway!).

I should also note that right after you make this salsa, it is more of a medium hotness at first, but the longer it sits, the more mild it becomes. Even after we open a jar and refrigerate it, it becomes milder. So after the jars have sat for several months in the jars, they become "mild". This is our favorite salsa and we plan on growing a salsa garden every year just so we can make multiple batches of this each season!

Easiest Alfredo Ever - and it's light!

1 8oz. Block of light Cream Cheese
1 Can of light Chicken Broth
1 Cup shredded Parmesan Cheese
Garlic Powder to taste

Bring Chicken broth to medium heat (not boiling.)
Add Parmesan and let it melt.
Add cream cheese
Stir until all is dissolved and texture is smooth and consistent.
Add Garlic powder to taste.

Note. Take your time melting the Parmesan into the broth before adding other ingredients. Otherwise it can turn out kind of gritty. Still tastes great, but just not as smooth.
Also, we never make it light, but you could. Maybe one day we will.

Kansas City BBQ Sauce

1 c. plus 2 T. ketchup

1 c. water

1/3 c. cider vinegar

1/4 c. packed brown sugar

1 T. onion powder

1 T. chili powder

1 T. ground black pepper

1 1/2 T. molasses

3/4 t. ground celery seed

1/2 t. smoked salt

teeny bit liquid smoke

Combine all ingredients in a large saucepan; bring to a boil over medium heat. Reduce heat; simmer 25 minutes or until slightly thickened. Makes 2 1/2 cups.

Chuck and I used this recipe for two meals. For the first meal, we simply grilled two chicken breasts, smothered in the sauce, on the Foreman grill. For the second meal, we cooked two chicken breasts (without sauce) on the Foreman grill, shredded the chicken, and then took the chicken and put it into the sauce, and then ate on buns. The sauce is really good! We didn't use the smoked salt (cuz what the heck is it!?), but instead used regular salt and the TINIEST bit (like one drop) of liquid smoke.

Paradisaical Pretzels

(Makes six – eight pretzels. Depends on how big you make them.)

1 C. Room temp. - warm water
1 ½ tsp. yeast
3 Tbsp Brown sugar
3 C. Flour
1 qt. (4 C.) water
¼ cup baking soda

Combine water and yeast in a large mixing bowl. Let mixture set for about ten minutes or until the yeast becomes fully saturated and a little frothy. Once the yeast is ready, just add the remaining ingredients and mix to form dough. Let dough rise for 1 ½ hours. Shape pretzels

Combine water and baking soda and bring the mixture to a boil. (Best to use a large sauce pan as to help contain the mess.) Place one Pretzel in the water for ten seconds. Flip the pretzel and let it boil for ten more seconds. (Spatula works best, much better than tongs.) Place the Pretzel on a greased cookie sheet. Repeat this process for all remaining Pretzels. Bake the Pretzels on the greased cookie sheet at 350 Degrees for 10 Min.

Spread butter and kosher salt on the Pretzels to taste.
Just as good then next day from the microwave.

F.Y.I. – This Dough can also make an excitingly tasty and original Pizza dough for a home made pizza dinner.
Also, if you like mustard with your pretzels, I don't recommend seven year old Smiths brand.

Benihana Salad Dressing

For any of you who have ever eaten at Benihana and loved their salad dressing, try this. It's super close.

1/2 c. onion, chopped
1/4 c. oil
2 T. rice wine vinegar (or white)
1 T. water
1 T. chopped ginger root
1 T. celery
1 T. soy sauce
1 1/2 t. tomato paste
1 1/5 t. sugar
1 t. lemon juice
1/2 t. salt

Puree to death. (Thanks, Mom, for the graphic instructions.)