Friday, September 15, 2017

Corn Bread

Image result for cornbread

Tis the season for my favorite.....Corn Bread! This is a yummy very quick and very moist recipe.


1 yellow cake mix
2 jiffy corn bread mixes (or 1 large box of another brand)
(oil, milk and eggs according to directions on both packages)


Preheat oven according to directions on cake mix box.  Combine cake mix and corn bread mixes in a large bowl.  Add eggs, oil, and milk according to package directions.  (replace all water with milk)

Mix together according to cake mix directions.

Divide mix between one 9 x13 pan plus one 8 x 8 inch pan.  Bake according to the times and temperatures on the cake mix box. 

Monday, October 17, 2016

Mexican Street Tacos

Have you ever eaten Mexican Street Tacos? I never had until recently. I always made tacos with ground beef and taco seasoning on flour tortillas, Fritos, or those crunchy, hard shells that always break apart when you take a bite. You know what I'm talking about, right? Ugh!

So when my son and daughter-in-law came home for a visit, they told us we were making street tacos & that we would never want to go back to regular tacos again. Seriously. He was right. We don't. 

In fact, we have made these 3 times since then and they are sooooo good!! The chicken is cooked in a crock pot & practically shreds itself it's so tender. I am also IN LOVE with the white corn tortillas! They have such a great flavor. Mmmmm! You also don't need all the toppings that you would normally put on tacos. Authentic street tacos only have cilantro and onions. That's it. (I only put pico de gallo or guacamole on mine because to me, those go on everything! Plus, I'm not a fan of raw onions.)

Even if you don't want to make tacos, this meat is easy & delicious. It could be used with almost anything. 

2 lbs. boneless, skinless chicken breasts
3 cloves garlic, minced
1 onion, chopped
1 tsp cumin
1 tsp paprika
2 tsp chili powder
1 tsp sea salt
1/2 tsp black pepper

White corn tortillas
Diced onions

Put chopped onions in bottom of crock pot, then add the chicken and garlic. Mix all spices together and sprinkle over chicken. Cook on low for about 6 hours until fully cooked. Shred the chicken with 2 forks and let sit another hour or so. 

Heat tortillas on skillet (flipping so both sides are nice and toasty) then fill with chicken, onions and cilantro. (Or other toppings.) ;)


This was mine with just the pico on top. ;)

Monday, July 25, 2016

S'mores Treats

I have made these a couple times now and they are sooo yummy! I think I like them even better than actual s'mores. Less messy too!

6 cups graham cereal pieces
5 cups mini marshmallows, divided
3 TBS butter
3 - 1.55 oz. Hershey's milk chocolate candy bars, broken into pieces

Measure out cereal into large bowl.
Spray a 9" x 13" pan with non-stick spray.
Melt butter and 4 cups of mini marshmallows in a pan over medium heat until completely melted. Pour into cereal and stir until combined. Add in the last cup of mini marshmallows and stir.
Pour half the cereal mixture into prepared pan and press down. Top with half the chocolate bar pieces. Cover with remaining cereal, press down and top with the rest of the chocolate.
Allow to cool and then cut into bars.

I didn't even get a picture of them all cut up because they were gone too fast!

Tuesday, May 10, 2016

Buffalo Chicken Nachos

We have been craving nachos lately and usually we just do our own individual plates where we toss on some cheese and throw it in the microwave. But we have really been wanting to make a big ol' pan in the oven all piled high and layered with yummy things. We finally made these buffalo chicken nachos and they were super good! In fact, the first pan was gone before I remembered to take a picture, so I had to take one of the second batch, which didn't cook as nicely. (Of course that would happen.) 

3-4 chicken breasts, cooked and shredded
1/2 cup buffalo sauce (We found a recipe online and made our own, using Frank's Red Hot Sauce.)
Pepper Jack cheese, shredded or sliced
Jalapenos, sliced (We used the deli-sliced kind from the jar.)
Tortilla chips 

Line baking pan with foil.

Lightly coat chicken with the buffalo sauce. Spread tortilla chips on pan, sprinkle on cheese, add chicken & cover with more cheese. Top with the jalapeno slices.

Broil in oven until cheese is melted. Watch closely so it doesn't burn. (Our second batch got a little crispy.)


For a yummy variation try Nacho Cheese Doritos, tortilla chips with a hint of lime, or even Fritos!

Sunday, May 1, 2016

Slow Cooker Mac & Cheese

I found this recipe from Six Sisters' stuff!  It is so creamy!! 


2 cups uncooked elbow macaroni
4 Tbsp butter
2 1/2 cups grated sharp cheddar Cheese
1/2 cup sour cream
1 can condensed cheddar cheese soup
1/2 tsp salt
1 cup milk
1/2 tsp dry mustard
1/2 tsp black pepper


Boil the macaroni in water for six minutes and drain.  In a medium saucepan, mix butter and cheese.  Heat over medium high heat and stir until the cheese melts.  Spray your slow cooker with non-stick cooking spray.  Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker.  Add the drained macaroni and stir again.  Cook on low for 2 to 2 1/2 hours, stirring occasionally.

Oven Baked Chimichangas

Oven Baked Chimichangas
Makes 6 chimis
*This recipe makes use of already cooked chicken and cooked rice so plan ahead!
1/4 cup vegetable oi
1 onion chopped
1 can black beans rinsed and drained
1/2 cup cooked rice
2-3 cups diced cooked chicken
1-2 teaspoons minced cannd chipotle chiles in adobo sauce
1 cup shredded cheese
salt and pepper
6 large burrito size tortillas

Place baking sheet in the oven and heat to 450* While oven is heating, in a large skillet heat 2 Tbsp oil.  Cook onion until tender.  Stir in beans, rice, chicken and chipotle and cook until heated through, about 3 min.  Remove from heat stir in cheese and season with salt and pepper to taste.  

Covering tortillas with a damp paper towel, microwave tortillas about 1 minute.  Top each warm tortilla with some of the chicken mixture, leaving about a 2 inch boarder at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly.  Brush the wrapped tortillas with the remaining oil and arrange them seam down on the hot baking sheet.  Bake until the chimis are golden brown and crisp, about 8-10 min.

Thursday, March 12, 2015

French Toast Roll-Ups

 French Toast Roll-Ups (otherwise known as Crack Sticks)

These are the most delicious deserts I have made in a very long time!! We did an Iron Chef activity with our youth group.  (12-17 yr old boys and girls) Our ingredient that we were to use was strawberries and we only had an hour.  This was THE best!!


Loaf white sandwich bread
8 oz package of cream cheese softened
3/4 cup powdered sugar
3/4 cup butter melted
1 cup sugar
2 tsp cinnamon


Mix cinnamon and sugar in shallow dish and set aside.

Combine cream cheese and powdered sugar until smooth. Set aside.

Remove crusts from bread and roll flat using a rolling pin.  Spread small amount of cream cheese or Nutella (I did half Nutella half cream cheese.  Both DELICIOUS!) mixture on each slice of bread.  Add small amount of strawberries and roll up tightly.

Dip in melted butter then roll in cinnamon-sugar mixture.

Place on ungreased baking sheet.  Bake at *350 for 20 min until golden brown.

These are delicious warm or cold!!


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