Shredded Beef Enchiladas

4-12 oz cans roast beef
3 T red wine vinegar
1 T chili powder
1 T cumin
1 onion, diced
8 oz green chiles
1 T flour
2 c sour cream
2 c shredded jack cheese, divided
20 corn tortillas
oil

Heat oven to 375. Mix beef, vinegar, chili powder and cumin.  Saute onion till soft, mix in chiles and flour.  Cook 2 min.  Stir in sour cream and 1/2 of the cheese.  Reduce heat to low and cook 10 min.
Soften tortillas in oil 30 sec or microwave, or just have crumbly tortillas. ;)
In each tortilla, scoop 1/4 cup beef mixture, and 1/4 cup sour cream mixture.  Roll and sprinkle with 1 cup Jack cheese.  Cook 30 min.

Food storage:  canned onion is a great sub!

Wassail

1 gallon apple cider
1 - 12 oz can of orange juice, made up as directed
1 c honey
2 t cinnamon
1/2 t nutmeg

Bring to a boil in a large pot and let simmer.

Wonderful Salsa

This is from food.com.  We loved this!

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup hot peppers, chopped
6 garlic cloves, minced
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 - 15 oz can tomato sauce
1 - 15 oz can tomato paste

Mix all together and bring to a slow boil for 10 minutes.
Seal in jars and cook in hot water bath for 10 minutes..
Yield - 3-6 quarts or pints.

Make Ahead Butterhorn Rolls

It's a week until Thanksgiving!  Bless my cousin, Kim, for reminding me that these rolls need to be on the blog.  Make them and freeze and take out the morning of the feast for fresh rolls in no time!

1 Tbs active dry yeast
1/4 c warm water
1/2 c butter
3/4 c milk
1/2 c sugar
3 eggs, beaten
1/4 tsp salt
4 - 4 1/2 cups flour
1/2 c butter, soft enough to spread

Combine yeast and warm water.  Melt the butter, add milk immediately and remove from heat.  Blend in sugar, eggs, salt and yeast.  Add flour until the dough is a nice, soft consistency and knead until smooth.  Cover the dough and let it rise in a warm spot for 2 - 4 hours. 

Turn dough onto an oiled surface, halve it, and roll each half into a 12-14" circle.  Spread with 4T soft butter.  Cut each into 12 slices.  Roll up from the wide end up to the tip like a butterhorn/cresent roll.  Freeze if desired.

When ready to bake - remove from freezer and thaw about 5 hours.  Rise until double.  Bake at 375 F for 12-15 minutes.

Creamy Oatmeal Mix

To make up enough to store in a #10 can:

10 cups rolled oats (instant or regular)
1 cup powdered milk
1 Tbs salt
1 cup sugar
3 Tbs cinnamon
1 Tbs nutmeg

To prepare:
Add 1/2 cup mix to 1 cup water and microwave on HIGH for 2 minutes.  Add raisins or other dried fruit before cooking or add fruit, granola, nuts, etc. after.

Cinnamon Milk

2 cups powdered non-instant milk
1 Tbs cinnamon
1 cup sugar
1 cup coffee creamer
 Yields 1 quart of mix.  Add 1/4 cup to 1 cup boiling water.

Swedish Apple Pie

This pie is delicious and a wonderful dessert to make when you are craving some apple pie but don't have the time to make a crust.  However, please don't think it's some sort of second-rate apple pie in a pinch.  It's so tasty I make it even when I *do* have the time for an old fashioned apple pie.  It's in a class all by itself.  :)  Oh my gravy it's good! 

5-6 medium apples, sliced
 OR use your apple slices from your food storage (I buy mine in bulk from the LDS Home Storage Center, everyone is welcome - find one near you here)
I use 2.5 - 3 cups dried apples, rehydrate for 5 minutes in 4 cups boiling water - drain excess

1 T sugar
1 T cinnamon
3/4 cup melted butter
1 cup sugar
1 cup flour
1 egg
1/2 cup chopped nuts
small splash of vanilla

Fill pie plate 2/3 full of apples.  Sprinkle with cinnamon and sugar.  In a medium bowl, stir the rest of the ingredients until combined.  Pour over apples.  Bake at 350 degrees F for 45 minutes or until lightly browned.

Food Storage:  I *always* make this with my dehydrated apples so everything in the recipe comes from items I have on hand.  Remember you can substitute shortening for butter or margarine, and use your powdered eggs and then all the ingredients are shelf stable.   A fresh tasting dessert without much effort and no runs to the store for ingredients!

Chicken and Ham Roll-Ups

from the fabulous Kathy Rickertson:

2 -3 boneless chicken halves
about 10-15 slices deli ham (the Kirkland brand from Costo is perfect cut in half the short way)
block of Swiss cheese (you will only use a portion), cut into about 1/4"-wide sticks (however many strips of chicken you end up cutting is how many pieces of cheese you'll need)
(This should serve about 4-6, adjust accordingly)

Sauce:
1 can cream of chicken soup (of course I use one recipe of the SOS mix!)
1 cup sour cream

These are basically cheater chicken cordon bleu!  :)   I would allow for 2 roll-ups for kids and 4 for adults.  Personally I only eat 2 and then fill up on veggies since they are deliciously cheesy and creamy and therefore probably not the best for my non-exercising self ;)

Prep:  Cut your ham slices in half (however many you would like for your family - if you end up with extra rolls I have frozen the assembled rolls, sans sauce, and thawed and baked them later with great results).  Take a couple of chicken breasts and then slice then into strips (like you would for fajitas) in a diagonal direction - I get about 8-10 strips per breast.  Feel free to place smaller pieces of chicken together to equal a longer piece when assembling.  From a block of Swiss cheese, cut off a chunk about 1/4" wide.  Cut that into long sticks (like a cheese stick).  Slice as many cheese sticks as you have chicken strips.
Assembly:  Lay out the ham slices and place a slice of chicken breast and a cheese stick in each.

    

Roll up so the chicken and cheese are rolled up inside the ham. 

Lay roll-ups side by side in shallow baking dish (seam side down) misted with oil.  I don't stack them.
Mix sauce ingredients and spread on top of roll-ups.  Cover and bake 1 to 1.5 hrs at 325 degrees F.

Enjoy!

Lion House Oatmeal Cookies

From the Lion House Recipes cookbook:

2 cups brown sugar
1 cup shortening
2 eggs
1/4 cup milk
2 cups quick rolled oats
1/2 tsp salt
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
2 cups flour
1 cup raisins
1/2 cup nuts
(for my family we just add about a cup and a half our our desired mix-ins:  cinnamon or chocolate chips, craisins, nuts, etc.)

Cream together sugar and shortening.  Add eggs and milk and mix well.  Then add rolled oats.  Add dry ingredients and mix until smooth.  Stir in desired mix-ins.  Drop on cookie sheet and back at 375 degrees F for 10 or until lightly browned.  Makes 5-6 dozen cookies. 

Notes:  We have successfully substituted margarine and butter for shortening when we've run out.

Food Storage:  Shortening is a great item for your food storage since it's shelf stable.  I always bake with my powdered eggs and powdered milk and the rest of the ingredients are all dry and store well in your pantry.

Chicken Breasts with Peppers

I made this a few months ago and loved it!  I took the picture and then promptly lost the recipe so I couldn't post it - so frustrating!!!  But we've been doing some organizing and I finally found the recipe.  It's amazing what you find when you clean.  ; )

Chicken Breasts with Peppers

2 Tb olive or vegetable oil
2 medium red, green or yellow peppers, cut into thing strips
1 tsp garlic powder
1 envelope (or 1/4 cup of your homemade mix) onion soup mix
2 boneless chicken breasts, halved (meaning if you bought them butterflied, or the halves of the breast were connected - cut them into separate halves. You should end up with 4 halves like the one pictured above)
1 c water
1/2 tsp basil leaves

In large skillet, heat oil and brown chicken over medium-high heat.  Remove chicken.  Add peppers and cook, stirring frequently, two minutes or until peppers are crisp-tender.  Stir in onion soup mix blended with water and basil; bring to a boil.  Return chicken to skillet and simmer uncovered eight minutes or until chicken is done, turning chicken once.  Makes 4 servings.

Adaptations:
For a Food Storage meal- use canned chicken and peppers or another veggie.
For the Crockpot - dump all the ingredients in the pot!  Cook for the typical 3-4 hours on high or 6-8 on low.  You could absolutely use frozen peppers and chicken without thawing first - just toss them in as is!  You may brown the chicken first if you prefer.

Pronto Pups

from Amy

1 cup flour
1/2 cup corn meal
4 tsp sugar
1 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk (plus 1 or 2 Tbs)

Stir together dry ingredients.  Add milk and egg and stir to a thick batter (add extra milk if too thick).  Warm hot dogs in microwave or boiling water.  Dry with paper towels.  Spear with popsicle sticks, then dip in batter and deep fry until brown.

My Notes:  I cut my hot dogs in thirds and don't use sticks.  I fry at 365F for about 2 minutes.

Taco Rice/Spanish Rice

TACO RICE MIX
In a quart-sized ziplock bag combine the following ingredients:

1 cup long grain brown rice or white rice
2 teaspoons chili powder (wimpy white girl halves this)
1/2 teaspoon salt
1/4 teaspoon each oregano & cumin & garlic powder
2 tablespoons dry onion
Dash red pepper flakes (and you know I omit this)


Seal & Label the bag. Store on the pantry shelf.

To Prepare:
1 package of Taco Rice Mix
1 or 2 tablespoons oil
8 oz can reduced sodium tomato sauce or 1 cup chopped fresh or canned tomatoes
2 cups water

Get out a 2-quart saucepan. Heat the oil in the pan over medium heat. Add the contents of the Taco Rice Mix. Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Brown rice will cook in 45 minutes. White rice will cook in 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.

Makes 4 servings.

Variations

To make Taco Style Beans & Rice add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans) well drained and rinsed, along with the tomato sauce and water. Cook as directed.

To make Taco TVP & Rice Mix add 1 cup of plain TVP and 2 bouillon cubes to the rice mixture. Use the flavor of bouillon that you prefer. When you prepare the dish, increase the water to 2-3/4 cups. Otherwise, proceed as directed. This is a great main dish mix to keep on hand for busy days.

Note: I keep the bag of Taco Rice Mix in a small brown paper bag along with the canned tomato sauce, and sometimes a can of kidney beans too. This keeps the items together in one spot so I don't have to hunt all over the kitchen for that "can of tomato sauce that I know is around here somewhere". You may be more organized than me and always know where that extra can of tomato sauce is, but in case you're not this tip will save some work. Be sure to label and date the paper bag so you know what it is when you see it sitting there on the shelf.

Cheese Enchiladas

This recipe comes from Spark People's recipe site sparkrecipes.com.

I quadrupled the recipe so I could use the whole container of ricotta.  I bagged the rest and froze three additional meals for later.  I placed the sauce, olives and cheese mixture in three separate baggies (quart and snack-size) and then placed all three baggies in one gallon bag so the whole meal was together.  

Sorry about the picture.  We had almost finished eating before I remembered to take a picture!  So here is my son's plate - sour cream and all!

I served this with the Hillbilly Housewife's Taco Rice.  Scrumptious!  I loved this meal!

No Guilt Cheese Enchiladas

12 8-inch Corn Tortillas
1 cup shredded Mexican four cheese blend
1/2 cup fat-free cottage cheese
3/4 cup chopped white onions
1/2 cup part-skim ricotta
1 can (19 ounces) enchilada sauce
2 Tbsp diced green chilies
3 Tbsp sliced black olives

Pour the enchilada sauce in a skillet and heat. Or make your own - check out the link above!  Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool. I skipped the microwaving and just dipped the tortillas in the skillet that I made my enchilada sauce in.

In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion) I used rehydrated dry onion, ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended.

Spray a rectangular casserole dish with non-stick spray.
Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. I did this dish as a casserole to save on mess and time.  I placed a layer of dipped tortillas on the bottom of the pan, topped with spoonfulls of the cheese mixture (about 2 1/4 cups total) and topped with more dipped tortillas.  Spread remaining enchilada sauce evenly over the enchiladas.

Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes.

Serve hot.

Number of Servings: 6

Big Mac Sauce

I used two recipes I found online to create a copycat Big Mac sauce and was very pleased with the results!  I used mine for a version of their new Big Mac wrap (but with a Boca burger).  Tasty!

From StuffUCanUse.com

Special Sauce

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 Tablespoons, heaping, French salad dressing
1/2 Tablespoon sweet relish
2 teaspoons, heaping, dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix everything very well in a small container.  Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs.

I also used a Recipezaar.com recipe for French dressing since I don't have that at home.

French Dressing
SERVES 4 , 1/2 cups

1/4 cup corn or vegetable oil
1/4 cup ketchup
1/8 cup sugar
2 T white vinegar
2 T water
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/16 teaspoon salt

Put all ingredients in blender or food processor; blend until well mixed.

This French dressing made enough for about 4 recipes of the Special Sauce.

Banana Cupcakes with Cinnamon Cream Cheese Frosting

I found these cupcakes here after searching for a recipe online that a gal had made and nicely let me sample. I think these would be easy to add whole wheat flour to from food storage.

the Cupcakes...

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup margarine, melted

1 1/2 cups mashed bananas (abt 4 medium bananas)

2 large eggs

1/2 tsp vanilla extract

the Frosting...

2 sticks (1 cup) margarine, softened

12 oz cream cheese

6 cups powdered sugar

2 tsp vanilla

1 1/2 tsp cinnamon

To make the cupcakes: Preheat oven to 350 F. In a medium bowl mix flour, sugar, baking powder, baking soda and salt. Make a well in center of dry ingredients and add butter, banana, eggs and vanilla. Stir but do not overmix! This is the secret to yummy muffins! Spoon into prepared muffin pan. This made 12 regular muffins for me as well as a full mini-muffin pan. Bake 25 to 30 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely on wire rack.

The frosting: Beat butter and cream cheese until smooth. Slowly add the powdered sugar until combined. Add vanilla and cinnamon. Ice the cupcakes.

I topped with Skor bits - chopped nuts are also yummy!

Quiche

Absolutely one of my favorite dishes! I usually make it when I've made veggies and had leftovers sitting in the fridge for a couple of days that need to be used up.

Of course there are more traditional quiche recipes - quiche Lorraine or a yummy spinach quiche - I love them all! When I make one of those quiches I use the recipes from my Better Homes and Gardens cook book with great success! I actually combined those traditional recipes to make this quiche. I love that I have a yummy way to get some more veggies in our diet and use up the leftovers in the fridge.

1 single pie crust (here is a good quick one - I use it often for quiche when I don't really care about getting the perfect flaky crust. I use my food processor and overmix to my heart's content. If I have a recipe where the crust takes a more prominent roll in the dish I use another recipe that takes a bit more prep)

6 beaten eggs (4 is OK too - especially if you have more veggies and don't want your filling to spill over with the increased volume)

1/2 cup sour cream

1/2 cup milk

1/4 tsp salt

1/8 tsp white pepper

dash ground nutmeg

1 cup cooked veggies

2 tsp dried onion flakes

1/2 cup shredded Swiss cheese

1/2 cup shredded cheddar cheese

1 Tb all-purpose flour

Line unpricked pastry shell with double thickness of foil and bake at 450F for 8 minutes. Remove foil and bake an additional 4-5 minutes until pastry is dry. Remove from oven. Reduce oven temp to 325F.

Whisk together eggs, milk and sour cream till well combined. Add rest of ingredients and mix well. I always cover the crust to prevent over-browning. Pour filling into hot pastry shell and bake until done. Check at 40 minutes, could take up to an hour.

Let stand for 10 minutes before serving.

Ripienos

...another winner from my college roomie Wendy. Rumor has it Wendy's parents enjoyed some fabulous ripienos when on vacation in Italy and begged the cook for the recipe. So here you have it - thanks to them for sharing!

Dough:

1 pkg yeast (2 1/4 tsp)

1 Tb sugar

1 cup water

3 c flour

1 t salt

Dissolve yeast and sugar in warm water. After yeast has started to proof add flour and salt. Knead till dough is smooth and elastic. Cover and let rise until doubles (30-60 minutes).

Filling:

1 32oz carton cottage cheese

6 oz shredded mozzarella

1/3 to 1/2 pound bacon, chopped and browned

sliced mushrooms (as much as you like - I use 1/2 pound)

I also add some dried onions - about 1 to 2 Tbs

Cook bacon and pat off grease, reserving a few tablespoons of grease in the skillet. Cool bacon. Cook sliced mushrooms in reserved grease and set aside to cool.

Mix the cottage cheese and shredded mozzarella together in a large bowl. (At this point I add the onions as well). After mushrooms and bacon are cool, add to cheese mixture. I usually have more time waiting for the dough so I just refrigerate the filling until the dough is ready.

Cut dough into six pieces, roll into a circle (I usually do 6-8 inches diameter) on a floured surface and place filling atop circle. Fold dough in half over the top of the filling and press edges to seal the ripieno. Then fold the edges over again and crimp - like a pie crust or just press with the tines of a fork. Place on greased cookie sheet. Brush the tops of each ripieno with tomato sauce (I usually don't unless I have leftover pizza or spaghetti sauce).

I always have left over filling - so I either double the dough recipe or put half of the completed filling mixture in the freezer for another meal. Or I nibble at it in the fridge for a day or two - it is so delicious!

Bake at 475 for 7-10 minutes or until the edges are nice and brown.

Obviously you can change up the filling and use whatever you have on hand or whatever your family likes! Other yummy variations would be to add some herbs to the dough - Italian seasoning, oregano, basil, etc.

Hot Cocoa

I found this recipe at the Hillbilly Housewife. Here it is adjusted to use my non-instant powdered milk. We love having this convenient mix at home! Everyone has loved the taste and we love the convenience of mixing up huge batches with little trouble or cost. Yummy!

2 cups non-instant dry milk

1 1/2 cups sugar (if you like a sweeter drink, more kid-friendly, use 2 cups)

1 cup powdered non-dairy creamer

2/3 cup unsweetened cocoa powder

Mix all the ingredients in a clean, dry bowl. Use a whisk to mix everything together, squishing out any clumps. Store in a sealed canister. Add 1/4 cup cocoa mix to 8oz hot water and stir. You can add more mix if you like.

I triple this recipe and use a gallon size Rubbermaid square food storage container from Wal-Mart.

The original recipe has some other optional add-ins: small box of instant chocolate or vanilla pudding, 1/4 cup of instant coffee for a mocha flavor.

Creamy Chicken Soup

This is a recipe from one of my favorite sources - an Australian Women's Weekly cookbook.

This cookbook give fresh ideas for every stage of a young baby's developing palate. From prenatal nutrition to rice cereal at four months to foods for 6 month-olds, one year-olds, toddlers and busy families you will find so many delicious and healthy recipes along with advice and hints. I love it! Whenever I feel stuck in a rut with my kids (and it is SO easy to do!) this is where I turn for inspiration. Everything is from scratch and gives directions for freezing and adapting meals to be suitable for babies and toddlers. And as a bonus there are some CUTE birthday cakes.

Picking a cake out of the Australian Women's Weekly Birthday Cake cookbook was something I looked forward to each year. And I'm happy to do with my kids as well. Here are some of the cakes I've made with their easy-to-follow directions. (Really - anyone can make these!)

Here's the book I have at home -

And here is a great recipe from AWW Babies and Toddlers! It is a favorite at our house and I like to bring it to new moms or sick families because it's comforting, mild for nursing moms, and the whole family likes it!

1 Tb olive oil

1 medium yellow onion, chopped finely

1 clove garlic, crushed

4 chicken thigh fillets, sliced thinly

2 medium carrots, chopped coarsely

2 trimmed celery stalks, chopped coarsely

1 can of creamed corn

4 cups chicken stock (I use water and bouillon)

1 cup short pasta (shells, elbow macaroni, etc)

1/2 cup cream

1 Tb finely chopped fresh parsley

Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add chicken, carrot, celery, corn and stock, bring to a boil; simmer, covered, 20 minutes. Add pasta; simmer, uncovered, about 20 minutes or until pasta is tender. Stir in cream; reheat without boiling, sprinkle with parsley to serve.

Store up to 2 days in fridge (it is generally advised not to freeze cream soups or pasta because of undesirable changes in texture - but if you freeze it before you add the pasta or cream you should be fine!)

For babies: puree

For toddlers: chop to suit development

FOOD STORAGE: use canned/dehydrated veggies and canned chicken. Substitute whatever you have on hand for the cream. I would use evaporated milk (made from powdered milk or from a can) or thicken regular milk with a cornstarch slurry near the end of cooking time.

Damper

In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a camp fire to cook on and only sacks of flour as provisions, a basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea or maybe a swig of rum.

description from aussie-info.com

Damper is a traditional Australian bread - popular at BBQs and super easy to make! Because of the limited supplies available out on the range it is not at all difficult to make. There is no yeast and little kneading so there is not much you can mess up here! This is the first real recipe that I ever made entirely on my own. In fact I made this for my 6th grade class (demonstrated in the classroom!) and it came out beautifully. (And - so they said - deliciously!) I love to make this hearty bread with soup.

3 cups all-purpose flour

2 Tb baking powder
1 ½ teaspoons salt
3 oz butter

½ cup milk
½ cup water
extra flour

1. Sift dry ingredients into bowl, cut in butter until mixture resembles fine breadcrumbs, fairly even in size.
2. Make a well in center of dry ingredients, add combined water and milk all at once; mix lightly with sharp knife in cutting motion. Turn out on to lightly floured surface; knead lightly.
3. Knead dough into round, place on greased oven tray. Pat dough out to a 6 inch circle. With sharp knife, cut two slits across dough like a cross, approximately half an inch deep. Brush top of dough with milk, sift a little extra flour over dough. Bake at 375°F for 10 minutes or until golden brown, reduce heat to 350°F, cook a further 15 minutes.