Friday, June 17, 2011

WIngers Sticky FIngers

I love Wingers!! So when I saw this recipe for Wingers Amazing Sauce I had to try it!! IT was so good!!!! IT tasted so much like the sauce from Wingers and it was so easy to make!!

*I am typing with one hand which it taking forever so instead of typing out the recipe I am just going to link it to the site where I got it from :)

Tuesday, April 19, 2011

Great Evaporated Milk Substitute if find you're without it

I just learned something today and I'm ecstatic about it. I planned on making cornbread for dinner, but I realized I didn't have any evaporated milk. I hate it when I don't have ONE thing. Anyway, I looked up a substitute online and found this:

2/3 c. non-fat dry milk powder
3/4 c. water

Mix together and use in place of evaporated milk.

It's GREAT. I actually have a huge box in my pantry of dry milk that I haven't used. Great thing is I won't have to go out and buy any evaporated milk! Yippee!! Had it share it with y'all.

Tuesday, April 5, 2011

Whole Wheat Buttermilk Pancakes and Apple Syrup

This pancake recipe comes from the Our Best Bites blog. I wish I could put into words how much I LOVE these pancakes! I've made them multiple times now, and have been blown away each time. They smell so good while they're cooking, I'm always tempted to just eat them straight off the griddle! I love how fluffy they are. I love how they have a slight sweet taste. I love how I can premake batches by mixing together the dry ingredients, and then throw them together quickly in the morning. I love that they are whole wheat and healthy. I love how you cannot tell that they are whole wheat. In my book, these are the perfect pancakes!
See how fluffy they are?!

They just puff right up on the griddle

Whole Wheat Buttermilk Pancakes

*Makes about 10 large pancakes*

3/4 c whole wheat flour

3/4 c all-purpose flour

3 Tbsp sugar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

(If desired, mix dry ingredients together and store in a ziploc bag. Then mix together with remainder of ingredients in the morning)

1 1/2 c low fat buttermilk (Have you been converted to buttermilk yet? I sure have! Regular milk just doesn't cut it!)

1 tsp vanilla

1 Tbsp oil

1 large egg

1 large egg white

In a medium bowl, mix together dry ingredients. Set aside. In a separate bowl, mix together wet ingredients. Add wet ingredients to dry ingredients and mix. (I always have to add a little milk to the batter to get it to my desired consistency). Heat a non stick griddle to medium heat. Cook pancakes. (I'm assuming we all know how to cook pancakes, so I won't go into a lot of detail here.) Delicious!

I found this recipe for apple syrup randomly online somewhere. It is very yummy! I like that it has simple ingredients and is a healthier alternative to the sugar, additive-laden syrup from the store. (Not to say I don't like the store version; just trying to be a tad bit healthier on occasion:)) This made our house smell like fall, which I loved! But I also loved that it didn't taste like eating wassail on my pancakes. It was a light, subtle apple taste. Very good! Apple Syrup

1 c granulated sugar

2 Tbsp corn starch

1/2 tsp pumpkin pie spice *

2 cups apple cider or juice

2 Tbsp lemon juice

1/4 cup butter

*I didn't have pumpkin pie spice, and almost had a heart attack when I saw how much it cost at the store- 7 bucks for lik 4 tsp?!! So I checked out the ingredients in pumpkin pie spice: allspice, nutmeg, ginger, cinnamon. That's it. So I skipped the pumpkin pie spice and just seasoned to taste with the much cheaper spices that I already had on hand. Turned out perfect!

Mix dry ingredients in a medium saucepan. Add juices and bring to a boil. Boil one minute, stirring constantly. Off heat, add butter and stir until combined. This stores great in the fridge! Just reheat before serving.

Happy breakfast, everyone!

Friday, April 1, 2011

Snicker doodles

My little girl LOVES to make cookies! These by far are her favorite to make because I roll them in balls and she gets to roll them in the cinnamon/sugar mixture all by herself :) I like to make these cuz they are so delicious!!

*1 1/2 C Sugar

*1/2 C butter-softened

*1/2 C shortening

*2 Eggs

*2 3/4 C Flour

*2 t. cream of tarter

*1 t baking soda

*1/4 t salt

Heat oven to 400 degrees. Mix sugar, butter, shortening, and eggs. Stir in flour, cream of tarter, baking soda, and salt. Shape dough into balls. Mix 2 t. cinnamon and 2 T sugar. Roll balls in mixture to coat. Place on ungreased cookie sheet. Bake for 8 (soft) to 10 (crunchy) minutes! Enjoy!!

Monday, March 28, 2011


Every one should purchase this little gem!!
I LOVE it!!
There are delicious recipes... Pictures... and fun baking tips!

I promise you won't be disappointed!!

Monday, February 21, 2011

Chicken Chilaquiles

I stole this recipe fromSandra Lee on her Semi-Homemade website. I love the recipes since they're geared toward making things easier on you! None of that made by scratch stuff, although sometimes that's good too. And I know....another mexican one. Trapper LOVES Mexican, so I'm always looking for a new things to do, and we really liked this one.

  • Nonstick cooking spray

  • 1 tbsp. extra virgin olive oil (or regular olive oil)

  • 2 cups chopped yellow onions

  • 2 packages (6 ounces each) refrigerated oven-roasted diced chicken, Tyson (I just used a 13 ounce can of already cooked and chopped chicken from Costco)

  • 1 can (4 ounce) diced green chiles

  • 2 jars (16 ounces each) medium-hot green salsa (I accidentally bought green sauce, so I ended up using 1/4 cup of regular salsa, cause that's all i had and a few teaspoons of the green even if you don't have the right stuff, it still tastes good.)

  • 4 cups tortilla chips, crumbled

  • 2 cups grated 4 cheese mexican cheese blend

  • 4 to 6 eggs

  • 2 tbsp butter, cut into 4 to 6 pieces

  • 1/4 c. chopped fresh cilantro

  • 1 container (8 ounce) sour cream

  • 2 tsp. lime juice, ReaLime or just buy a fresh lime from produce and squeeze all the juice out of it

1. Preheat oven to 450 degrees. Lightly spray a 9X13 inch baking dish with cooking spray; set aside.
2. In a large heavy ovenproof skillet, heat oil over high heat. Add 1 1/2 c. of the onion; cook and stir about 5 minutes or until onions begin to soften. Add chicken and chiles; cook and stir 3 minutes. Stir in salsa. Simmer 3 minutes or just until heated through. Stir in chips. Transfer chicken mixture to prepared baking dish. Sprinkle with cheese and make shallow indentations for the eggs. Crack and egg into each indentation and place a piece of butter on the egg.
3. Bake about 10 minutes or just until cheese is melted and eggs are set. Sprinkle with remaining 1/2 cup onions and cilantro. Stir together sour cream and lime juice and serve on the side. We also ate it with more tortilla chips.

Total time is about 30 minutes.

Thursday, February 17, 2011

Orange Julius

This is one of me and trav favorite treats!! After we put the kids to bed we love to make this, pop some popcorn, and watch a movie!!

*1/2 can orange juice concentrate
*1/2 c sugar
*about a dozen ice cubes
*1 t vanilla
*2 C milk

Blend all together and enjoy!

Thursday, January 6, 2011

"Speedy Salsa-Chicken Quesadillas"

I love KRAFT. I find some of the greatest little recipes in their magazines or on their website. This is one that I use if I have tortillas or chopped-up chicken from leftovers. It takes only 30 minutes.

  • 1/2 c. salsa
  • 2 tbsp. miracle whip dressing
  • 1/2 tsp. chili powder
  • 8 flour tortillas (6inch)
  • 3 cooked small boneless skinless chicken breast haves, sliced (OR like me, I just use canned chicken.)
  • 1 c. mexican style shredded four cheese (or any kind of cheese you like)

Combine salsa, dressing and chili power; spread evenly onto bottom halves of tortillas. Top with chicken and cheese.

Fold tortillas in half to enclse filling.

Cook in skillet (or griddle) sprayed with cooking spray on medium heat 4 to 5 minutes on each side or until both sides are golden brown and cheese is melted. Cut each quesadilla into 3 wedges to serve. Top with sour cream, if desired.

Makes 4 servings, 6 wedges each.

Wednesday, January 5, 2011

Thick and Chewy Chocolate Chip Cookies

I can't make chocolate chip cookies. I just can't. I have accepted and lamented that fact long ago. They always turn out flat and hard and I just decided I couldn't handle the disappointment anymore, so I quit making them. Today, I got an insatiable craving for some good chocolate chip cookies, and for some reason decided to try again. I found this recipe at trusty old, and it claimed to be one of the best recipes out there. I scoffed and thought, yah, we'll see. So I whipped them together, put them in the oven, and crossed my fingers as I pulled them out. I was so surprised to see that I had actually achieved success!! They were thick, they were chewy, they were all they were promised to be and more! I was so excited and just HAD to post the recipe. If a chocolate chip cookie dummy like me can achieve instant greatness with this recipe, anyone can!

Thick and Chewy Chocolate Chip Cookies

2 1/8 c white flour

1/2 tsp table salt

1/2 tsp baking soda

12 Tbsp butter, melted and cooled slightly ( I used margarine- gasp!- and they turned out fine!)

1 c brown sugar

1/2 c sugar

1 large egg

1 large egg yolk

2 tsp vanilla

1-2 cup chocolate chips

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions (they will be right on top of each other). Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Form dough into balls and place on ungreased cookie sheets. Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15-18 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.