Making tortillas from scratch

I have been thinking about trying my hand at making tortillas again for a while.  So yesterday Hannah was off work and we had a little time so we decided to give it a go.

I mixed the ingredients up in my kitchen aid mixer.  We followed the directions and made the tortillas.

 

First we mixed and divided the balls of dough like the recipe said to.

 

 

After letting the dough rest and rolling them out Hannah fried them on a dry skillet like the directions said.

 

 

After frying the tortillas we put them between paper towels and placed them in a large zip lock bag.  We didn't close the bag until they were cool.

The tortillas we ate right off the grill were ok but kind of bland.  I decided to look at YouTube to figure out what I had don't wrong.

I found this video.

 

Not only does this lady know how to make great tortillas, she is funny.  She isn't trying to be funny I just found her to be funny.

After watching her video I realized I needed to use very hot water.  And her idea of saving part of the dough for the next day is great because then you can have fresh tortillas each day.  I am going to make them her way next time.

Healthy oatmeal no bake bars

I made these yesterday and both Hannah and Jeff really liked them.  Hannah said I should put the recipe on my blog so here it is.  I saw it on Facebook.
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil, do not substitute, this is what gives it the creamy texture and flavor
2 cups oats, not instant
1-1/4 cup chocolate chips (I used chocolate stars I had)
3/4 dried cranberries

In medium saucepan I melted the peanut butter, honey and coconut oil.  I then added the chocolate.  I then added just a little more coconut oil.  That helps the chocolate not to become a big glob.  Then I added the oats and cranberries.  I mixed this up real good and put in a pan.  It called for a 9X13 pan but I thought that would make them too thin so I used a smaller rectangle pan.  Refrigerate until set.  Store in the refrigerator.

This recipe is healthier because the fat is coconut oil which is good for you and instead of sugar it uses honey.

Pasta Dressings

I always wanted recipes for different pasta salads and today I came across this. 

Simple French Dressing

Simple French Dressing

 

Prep time

10 mins

Total time

10 mins

 

Simple French Dressing has a perfect balance between the sweet and tangy. It makes any green salad pop with flavor.

Author: Amy

Recipe type: Salad Dressing

Serves: 15

Ingredients

• ½ cup ketchup
• ½ cup white vinegar
• 1 cup oil
• ½ tsp. salt
• ½ tsp. pepper
• ½ tsp. dry mustard
• ½ tsp. garlic salt
• 1 scant cup sugar

Instructions

1. Add all ingredients except sugar to a blender and blend until combined.
2. Gradually add sugar, and continue to blend.
3. Store leftovers in refrigerator.

 

Recipe by Little Dairy On the Prairie at http://www.littledairyontheprairie.com/simple-french-dressing/

 

Homemade Thousand Island Dressing

Homemade Thousand Island Dressing

Five minutes and a little chilling time in the fridge, and you've got a tangy, zesty, "secret" sauce that's equally at home on a piled-high burger as it is atop a nice, simple bed of greens. It's far less expensive than store-bought and it tastes, well, a thousand times better.

Yield: 3/4 cup
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 2 teaspoons finely diced onion (I use red onion but yellow or white would work just fine)
• 1/4 teaspoon finely minced garlic (about half of a small clove)
• 1 teaspoon white vinegar
• 1/8 teaspoon kosher salt plus more to taste
• 2-3 dashes Tabasco sauce (optional)

Directions:

1. Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve.
2. Keeps refrigerated for 3 - 4 days (probably longer, but for us it's long gone by then).

https://www.pinterest.com/pin/83879611784944511/

 

COTTAGE CHEESE FRUIT SALAD

COTTAGE CHEESE FRUIT SALAD

1 lg. container sm. curd cottage cheese
1 sm. box cherryJello (dry) or any flavor...
1 sm. can mandarin oranges (drained)
1 lg. can crushed pineapple (drained)
1 med. container Cool Whip
1/2 cup pecans
Mix cottage cheese and 1 small box of dry jello together. Add oranges, pecans,pineapple mix well. Then add Cool Whip and mix well. Refrigerate.

Bring to boil: 1 stick of butter 1 c water 4 T Cocoa Remove from heat and add to: 2 c flour 2 c sugar 1 t salt 1 t baking soda Beat in : 2 eggs 1/2 c sour cream Pour into large greased 15.5" x 10.5" pan.Bake 20 mins 350 degrees.Let cool 10 mins and then ice cake. Icing recipe: Bring to boil: 4 T cocoa 6 T milk 1 stick butter Remove from heat and add: 1 box powdered sugar 1 t vanilla 1 c pecans (optional) Pour over cake and spread. Enjoy!!
https://onourweightohealth.wordpress.com/2014/02/05/texas-sheet-cake/

Homemade Russell Stover Candies

Homemade Russell Stover Candies

 2 cups powdered sugar
14 oz. sweetened condensed milk
1/4 cup coconut ...
1 cup shortening, not butter
12 oz. chocolate chips

Mix sugar, milk, coconut and shortening and chill over night. In saucepan melt chocolate chips over low heat. Form filling mixture into small balls or squares, dip in melted chocolate and set on wax paper to harden. Do Not Refrigerate.

Chocolate Crazy Cake Recipe

Chocolate Crazy Cake Recipe

Ingredients 1 1/2 Cups flour (all-purpose) 3 Tbsp. cocoa (unsweetened) 1 Cup white sugar 1 tsp. baking soda 1/2 tsp.  salt 1 tsp. white vinegar 1 tsp.  pure vanilla extract 5 Tbsp. vegetable oil  1 Cup water  Directions Preheat oven to 350 degrees F. Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth. Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your favorite frosting.  Enjoy! Note:  Oven cooking times may vary, be sure to check your cake to make sure you do not over bake. TIPS You can double this recipe, just use a 9x13 baking pan. You can also mix the batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  Don't forget to grease your pan.  You can also make cupcakes - be sure to adjust baking time.  Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful!  This is a great tip from someone that made the cake using a GF mix -  "...the mix I use is 1c. brown rice flour, 1c. white rice flour, 1/3 c. tapioca starch, 2/3 c. potato starch, 1tsp. xanthan gum. I've used it in everything from bread to cookies to cakes, and I love it. I do add just a bit more leavening agent *usually baking soda* than the recipe calls for.  For instance, in this recipe I just added 1/2 of what it called for more. So the recipe called for 1 tsp, so I added 1 1/2.  And it was SO good. Hubby didn't even know it was vegan.  And he's a full on man lol. Meat, potatoes, you get it."  She also added another note for this GF mix - "I only increase the leavening on cakes and bread. cookies are fine."   A big thank you goes out to the sweet reader for being so helpful and sharing this tip with all of us!  Head here for a GF Crazy/Wacky Cake recipe - Bob's Red Mill Gluten-   Free Wacky Cake Many have shared that this recipe is great served warm or cold with just sprinkling powdered sugar on top!   This cake is also a great activity to do with kids! A sweet reader, Lesley, shared photos of her Layered Crazy Cake and Cupcakes.  Thank you, Lesley, so thoughtful for you to share with all of us! For the layered cake, she greased her pan and used baking paper (parchment paper) on the bottom.  She didn't double the recipe, just cut the cake into a layer.     For the cupcakes, she made a dozen using her muffin tin and cupcake liners.  The cupcakes were baked at 350 degrees F for 13 mins.  (Oven cooking times vary)

Fresh apple cake

Saucy In The Kitchen

FRESH APPLE CAKE RECIPE:
1 c vegetable oil
2 c sugar
3 eggs
3 c flour...
1 tsp baking soda
2 tsp vanilla extract
1 c chopped pecans
3 c peeled and chopped apples

Preheat oven to 350 degrees. Grease a 9 x 13" pan. Combine oil, sugar, and eggs. Stir in flour and baking soda. Add vanilla, pecans, and apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting.

Frosting

1/2 c butter
1 c brown sugar, packed
1/4 c evaporated milk
1/2 tsp vanilla

Boil all ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake.

Peach cake

Trish Payne

Peach cake:

 1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar............
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.
ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

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Donna's corn

Wash and slice a jalapeno and an onion.
Sauté in butter.
Add 4 cans of drained whole kernel corn.
Chop up one block of cream cheese and add to corn.
Heat on stove or crock pot.

Donna at this at a church dinner and she said it was really good.  I named it Donna's corn just so I can remember who gave me the recipe.

Skillet Fiesta

Hillbilly CAST IRON Cooking

Skillet Fiesta

Ingredients:
1 pound ground beef
1 tablespoon salad oil...
1/4 cup diced onion
2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1 can (16 ounce size) tomatoes
1 can (12 oz size) kernel corn
1 1/4 cup beef bouillon
OR
1 bouillon cube dissolved in
1 1/4 cup water
1/2 cup chopped green bell pepper
1 1/3 cup instant rice

Directions:
Brown meat in oil over medium heat in skillet, leaving meat in coarse chunks. Add onion and cook until is tender but not browned.

Add seasonings, tomatoes, corn and bouillon, bring to boil. Stir in green pepper; boil again. Stir in rice, remove from heat. Cover. Let stand 5 minutes. Fluff with fork.

Hillbilly CAST IRON Cooking

CHEESY CHICKEN ENCHILADA SOUP

This delicious chicken enchilada soup is thick, cheesy, and ready to go (once your ingredients are prepped!) in just 20 minutes!

PREP: 5 MIN COOK: 15 MIN TOTAL: 20 MIN...

INGREDIENTS:
2 tablespoons vegetable oil
1 cup diced white onion (about 1 small white onion)
2 cloves garlic, minced
1/2 cup masa harina
3 cups chicken stock
2 cups cooked, shredded chicken
1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*
1 (14-ounce) can black beans, rinsed and drained
1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
1 (4-ounce) can chopped green chiles
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese, freshly grated
1 teaspoon salt, or more/less to taste
optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo

DIRECTIONS:
Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.

Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.

Serve the soup warm with desired toppings.

Hillbilly CAST IRON Cooking

 

DIY Deoderant

I found two recipes for homemade deodorant that I want to try.  I think I will start with the one made with diatomaceous earth.

Recipe #1
3/4 c. arrowroot or cornstarch (I will use arrowroot)
1/4 c. DE
7-9 T coconut oil
essential oil of choice
Mix and put into a container or your choice

Recipe #2
1/2 c. arrowroot powder or cornstarch
4 T coconut oil
5 drops tea tree oil
5 drops lavender oil
Mix and place into a container of your choice.
This one makes a very small amount so you would need a very small container or increase the amounts and use a bit bigger jar with a lid.

Make sure that what ever container you use that you will be able to dip your fingers in to get some out and that it has a lid.  I like to use the squat half pint jelly jars and the white lids that screw on.

Chile Rellenos Casserole

Chile Rellenos Casserole                                        2-4 servings

• 1/2 lb. ground beef (or ground turkey or chicken)
• 1/4 onion (chopped)
• 1 10 oz. can whole green chilies (or 2 roasted fresh green chiles)
• 1 1/2 cups cheddar cheese
• 2 eggs
• 3/4 cups milk
• 1/8 cup flour
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper

Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper.

I think I will make this and put it in my crock pot to cook.

 

http://hello-homebody.com/2013/07/27/chile-rellenos-casserole/

Slow cooker swiss steak

Cut one round steak into serving sized portions.  Place in crock pot.  Cover with a can or two of stewed tomatoes and one chopped onion.  Cover and cook on high 3-4 hours or low for about 8 hours.   My family likes this with mashed potatoes and a vegetable like corn, peas or green beans.  This is a super easy meal because you don't even have to brown the meat before you put it in the crockpot. 

I ended up not getting this started in time so I transferred it to my pressure cooker and it was done in about 20 minutes.  I am going to start using my pressure cooker more often because it makes the food tender and it uses less fuel.  Both of which are good things.

OLD-FASHIONED OATMEAL CAKE

OLD-FASHIONED OATMEAL CAKE

I just did a little research and found a form of this recipe on Pillsbury, but we ate it through our growing up days, thinking it was our own. :)

 

1 1/2 c. boiling water

1 c. brown sugar

1 c. white sugar

1/2 c. shortening

1 c. oatmeal

2 eggs

1 tsp. baking soda

1 tsp. cinnamon

1 1/2 c. flour

1/2 tsp. salt

 

Topping: (I usually 1 1/2 times this part)

1/2 c. butter, melted

1/2 c. brown sugar

1/4 c. cream or evaporated milk

1 c. chopped walnuts

1 c. coconut

1 tsp. vanilla

 

Preheat oven to 350 degrees Fahrenheit.  In the bowl of an electric mixer, mix together sugars, shortening and eggs.  In a separate bowl, stir together flour, baking soda, cinnamon and salt.  Pour boiling water over oatmeal in a separate bowl and let stand for 10 minutes.  Add flour mixture to sugar mixture and mix until combined.  Add oatmeal and mix until combined.  Pour into a greased 13" x 9" cake pan and bake for 30-35 minutes, or until toothpick inserted into center comes out clean.

 

Let the cake cool, and then prepare the topping: Stir all ingredients together in a sauce pan over medium heat until butter is melted and mixture is well-combined.  Pour over cake and spread evenly.  Put cake under a broiler and broil until coconut is brown, but not burned.  I set the timer for one minute and keep checking it so it doesn't burn.  The broiling is crucial and lends a wonderful flavor

Czech Kolaches.

Dorothy Husak

 

Czech Kolaches.
Recipe makes 56
Ingredients
2 cups whole milk
3/4 cup butter, cut up...
3/4 cup shortening, cut up
1/2 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
6 cups all-purpose flour
2 packages active dry yeast envelopes
Desired filling (see below)
Powdered Sugar Icing (see below)
directions

In a large saucepan, heat and stir milk, butter, shortening, sugar and salt just until warm (120 degreesF to 130 degrees F) and butter and shortening almost melt. Set aside and cool for 5 minutes. Stir in eggs.
In a large mixing bowl, combine 3 cups of the flour and the yeast. Add milk mixture. Beat with an electric mixer on low speed for 30 seconds or until combined. Beat on high speed for 3 minutes. Gradually add remaining flour, switching to a wooden spoon if necessary to stir in last amount of flour. (Dough will be very soft.) Cover bowl with plastic wrap and chill overnight.
Shape chilled dough into 1 1/2-inch balls. Place 2 inches apart on baking sheets lined with parchment paper. Cover; let rise in a warm place 30 minutes. Use your thumb or the back of a round measuring teaspoon to make a deep indentation in center of a few balls at a time. Spoon about 1 teaspoon filling into each indentation. Repeat with remaining balls and filling.
Bake one or two pans of kolaches at a time at 325 degrees for 12 to 15 minutes or until lightly golden on the bottoms. Immediately remove to racks; cool slightly. If you like, drizzle with icing before serving.
Poppy Seed Filling: In a coffee grinder or small food processor blend 3/4 cup (4 ounces) poppy seeds until fine. Set aside. In a small saucepan combine 1/2 cup milk, 1/3 cup sugar, 2 tablespoons butter, 1 tablespoon honey and a dash of salt. Cook and stir over medium heat until butter is melted. Remove from heat. In a small bowl, lightly beat 2 egg yolks. Gradually stir about half of the warm milk mixture into beaten yolks. Return the yolk mixture to milk mixture in saucepan and stir to combine. Cook and stir over medium heat just until mixture thickens and coats a spoon. Remove from heat. Stir in poppy seeds and 1/2 teaspoon lemon zest. Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.
Raspberry Filling: In a medium saucepan, combine 2 cups frozen raspberries, 3/4 cup sugar, 2 tablespoons water, 1 tablespoon cornstarch and 1 teaspoon lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.
Apricot Filling: In a medium saucepan, combine 1 1/2 cups chopped dried apricots and 1 1/2 cups apricot nectar. Cook and stir over medium-high heat until boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat and stir in 1/4 teaspoon ground cinnamon. Cool slightly. Place in a blender and blend until smooth. (Mixture should be thicker than applesauce.) Transfer to a bowl and chill, covered, for several hours or up to 2 days. Makes 1 1/2 cup.
Powdered Sugar Icing: In a small bowl, combine 2 cups powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Makes 2/3 cup.
storage
Store unglazed kolaches in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

Corn And Ham Fritters and creamed corn

Corn And Ham Fritters

Serves 6-8
Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup creamed corn (recipe here)
• 3/4 cup ham, cubed
• 1/2 cup whole milk
• 2 large eggs
• 1 shallot, diced
• 1 tablespoon olive oil
• 1 1/2 teaspoons baking powder
• kosher salt and freshly ground pepper, to taste
• canola or vegetable oil, for frying

Directions

1. In a small bowl, whisk together flour, baking powder, salt and pepper, and set aside.
2. Heat olive oil in a medium pan or skillet over medium-high heat and sauté shallot until softened and tender.
3. Add ham and cook for 3-5 minutes, or until lightly browned. Remove from heat and set aside.
4. Pour 1/4-inch canola oil into a heavy-bottomed pan or skillet over medium-high heat until oil is shimmering and sizzles when water is sprinkled into it.
5. In a large bowl, beat milk and eggs together until combined, then stir in flour mixture and stir until smooth.
6. Mix in creamed corn, ham and shallot until incorporated.
7. In batches, drop large spoonfuls of corn mixture into hot oil and fry for 2-3 minutes (per side), or until golden brown.
8. Remove to a paper towel-lined plate to drain, then serve hot.

Recipe adapted from Group Recipes

Rudy’s Slow Cooker Creamed Corn

Serves 6-8
Ingredients

• 2 1/2 pounds frozen corn kernels
• 1 cup heavy cream
• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup parmesan cheese, grated
• 6 tablespoons unsalted butter, room temperature
• 1 tablespoon sugar
• kosher salt and freshly ground pepper, to taste

Directions

1. Whisk together heavy cream, cream cheese and butter in slow cooker until mostly smooth.
2. Stir in corn, parmesan cheese and sugar, then season with salt and pepper.
3. Cover slow cooker and cook on low for 4-5 hours, stirring occasionally, or until mixture is smooth and creamy and corn is tender-crisp.
4. Serve hot and enjoy!

Recipe adapted from Seeded At The Table