Submitted by Kimberly Faerber
Bake yellow cake mix as per instructions and cool completely.
Combine in Blender and blend until smooth:
Small tub of sour cream
1 can sweetened condensed milk
1 can evaporated milk
Using a knife or fork, poke holes through entire cake, covering as much of the cake as possible. These holes will allow for the liquid to penetrate the cake creating a uniformly moist cake. Pour blended mixture uniformly over the cake. Top with a large tub of coolwhip. Can be served with fruit.
Wednesday, March 9, 2011
Black Beans with Lime and Cilantro
Submitted by Deidre Russo
Ingredients:
3 cans of black beans (drained)
2 limes (juiced)
1 bundle of cilantro, chopped
1/2 red onion diced
3 cloves garlic
1 sweet red bell pepper diced
2 Tblspns cayenne pepper
Saute garlic, onion, bell pepper. Add drained beans,lime juice, and cayenne pepper. Bring to boil. Finish with chopped bundle of cilantro. Serve hot.
Ingredients:
3 cans of black beans (drained)
2 limes (juiced)
1 bundle of cilantro, chopped
1/2 red onion diced
3 cloves garlic
1 sweet red bell pepper diced
2 Tblspns cayenne pepper
Saute garlic, onion, bell pepper. Add drained beans,lime juice, and cayenne pepper. Bring to boil. Finish with chopped bundle of cilantro. Serve hot.
Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese
by Rick Bayless
Submitted by Kimberly Felix
"How's that for a title? I was a bit apprehensive about trying this recipe, though my friend swore it was easy. (She and I have a different opinion on what easy food prep means.) But it's really not hard (despite its daunting look), and it is delicious. Plus you can whip up a big batch of the sauce all at once and freeze some for later, or make it the night before and leave it in the fridge. This recipe makes about 3 cups of filling, enough for about 12 tacos."
For one batch of sauce:
8 oz (5-6 med.) tomatillos, husked and rinsed.
Fresh serrano chiles to taste. (Recipe recommends 2, I put one and thought it was perfect but the kids thought it was still too hot.)
1 1/2 T olive or vegetable oil
1/2 medium white (or whatever you have on hand) onion, roughly chopped
1 garlic clove, peeled and roughly chopped (I just used my garlic press)
1 C chicken broth
3 T roughly chopped cilantro
Salt, 1/4 to 1/2 teaspoon, depending on the saltiness of the broth
That's it for sauce. You'll also need:
12 corn tortillas (the small taco size ones)
2 C firmly packed sliced chard leaves OR spinach. All pieces should be about 1/2 inch wide and 2 inches long.
1 1/3 cups coarsely shredded cooked chicken--about one very large chicken breast.
1/2 to 3/4 cup crumbled mexican queso fresco OR pressed, salted farmer's cheese.
To make sauce: Roast the tomatillos and peppers on a baking sheet (I always cover mine with foil) 4 inches below a very hot broiler until blackened and soft on one side, 5-6 minutes, then turn them over and roast the other side. Transfer (including all juices) to a food processor or blender.
Heat 1 T of the oil in a large heavy skillet over medium, add the onion and cook, stirring regularly, until deep golden, about 8 minutes. Stir in the garlic, cook 2 more minutes, then scrape into the food processor or blender. Process to a medium-coarse puree.
Heat the remaining 1/2 T of oil in the skillet and set over medium-high. Add the puree all at once and stir for about 5 minutes, until noticeably darker and thick. Stir in the broth, partially cover and simmer over medium-low for 10 minutes. (The sauce will be a little soupy.) Stir in the cilantro and generously season with salt.
*it's at this point you would freeze or fridge it if so doing*
Finishing the dish: Steam tortillas in a vegetable steamer (if you have one) or in the microwave wrapped in a damp towel set into a microwave safe container.
Bring the sauce to a boil and add the greens. When the mixture returns to a boil, stir in the cooked chicken, and simmer until the greens are done (chard 3-4 minutes; spinach about 2 minutes). Taste and season with more salt if necessary.
When you are ready to serve, make the tacos one at a time, spooning a portion of the filling into a warm tortilla, sprinkling the cheese, and folding it over.
Submitted by Kimberly Felix
"How's that for a title? I was a bit apprehensive about trying this recipe, though my friend swore it was easy. (She and I have a different opinion on what easy food prep means.) But it's really not hard (despite its daunting look), and it is delicious. Plus you can whip up a big batch of the sauce all at once and freeze some for later, or make it the night before and leave it in the fridge. This recipe makes about 3 cups of filling, enough for about 12 tacos."
For one batch of sauce:
8 oz (5-6 med.) tomatillos, husked and rinsed.
Fresh serrano chiles to taste. (Recipe recommends 2, I put one and thought it was perfect but the kids thought it was still too hot.)
1 1/2 T olive or vegetable oil
1/2 medium white (or whatever you have on hand) onion, roughly chopped
1 garlic clove, peeled and roughly chopped (I just used my garlic press)
1 C chicken broth
3 T roughly chopped cilantro
Salt, 1/4 to 1/2 teaspoon, depending on the saltiness of the broth
That's it for sauce. You'll also need:
12 corn tortillas (the small taco size ones)
2 C firmly packed sliced chard leaves OR spinach. All pieces should be about 1/2 inch wide and 2 inches long.
1 1/3 cups coarsely shredded cooked chicken--about one very large chicken breast.
1/2 to 3/4 cup crumbled mexican queso fresco OR pressed, salted farmer's cheese.
To make sauce: Roast the tomatillos and peppers on a baking sheet (I always cover mine with foil) 4 inches below a very hot broiler until blackened and soft on one side, 5-6 minutes, then turn them over and roast the other side. Transfer (including all juices) to a food processor or blender.
Heat 1 T of the oil in a large heavy skillet over medium, add the onion and cook, stirring regularly, until deep golden, about 8 minutes. Stir in the garlic, cook 2 more minutes, then scrape into the food processor or blender. Process to a medium-coarse puree.
Heat the remaining 1/2 T of oil in the skillet and set over medium-high. Add the puree all at once and stir for about 5 minutes, until noticeably darker and thick. Stir in the broth, partially cover and simmer over medium-low for 10 minutes. (The sauce will be a little soupy.) Stir in the cilantro and generously season with salt.
*it's at this point you would freeze or fridge it if so doing*
Finishing the dish: Steam tortillas in a vegetable steamer (if you have one) or in the microwave wrapped in a damp towel set into a microwave safe container.
Bring the sauce to a boil and add the greens. When the mixture returns to a boil, stir in the cooked chicken, and simmer until the greens are done (chard 3-4 minutes; spinach about 2 minutes). Taste and season with more salt if necessary.
When you are ready to serve, make the tacos one at a time, spooning a portion of the filling into a warm tortilla, sprinkling the cheese, and folding it over.
Tuesday, March 8, 2011
Tortilla Soup
Submitted by Mary Stanley
Here's the recipe- I can't believe i'm sharing it... :-)
(this is rough; do things to your taste and don't be afraid to experiment)
Ingredients:
1 rotisserie chicken, torn apart/shredded
quart of chicken stock
chopped celery, carrots, potatoes and onions
1 diced jalapeno, seeds removed (or not, depending on your brevity)
1 or 2 cans of chopped tomatoes
chili powder
s & p
16oz can of v8 (my secret ingredient)
lime juice
cilantro
sour cream
avocado, diced
corn tortillas
Place 1st 8 ingredients in a stock pot and bring to a boil. Allow to simmer until vegetables are soft, @30 minutes. Meanwhile, slice tortillas into strips. (Use a pizza cutter to make it easy.) If you want to be authentic, you'll need a frying pan with about an inch of oil in it. Heat the oil and fry your strips in batches, drying on paper towels. If you want to be healthy, place the strips on a baking tray and bake till crisp at 350f in the oven. Back to the soup, add lime juice and cilantro and simmer another 5 minutes. Serve over a handful of tortilla strips with a dollop of sour cream, avocado.
Here's the recipe- I can't believe i'm sharing it... :-)
(this is rough; do things to your taste and don't be afraid to experiment)
Ingredients:
1 rotisserie chicken, torn apart/shredded
quart of chicken stock
chopped celery, carrots, potatoes and onions
1 diced jalapeno, seeds removed (or not, depending on your brevity)
1 or 2 cans of chopped tomatoes
chili powder
s & p
16oz can of v8 (my secret ingredient)
lime juice
cilantro
sour cream
avocado, diced
corn tortillas
Place 1st 8 ingredients in a stock pot and bring to a boil. Allow to simmer until vegetables are soft, @30 minutes. Meanwhile, slice tortillas into strips. (Use a pizza cutter to make it easy.) If you want to be authentic, you'll need a frying pan with about an inch of oil in it. Heat the oil and fry your strips in batches, drying on paper towels. If you want to be healthy, place the strips on a baking tray and bake till crisp at 350f in the oven. Back to the soup, add lime juice and cilantro and simmer another 5 minutes. Serve over a handful of tortilla strips with a dollop of sour cream, avocado.
Wednesday, February 16, 2011
Rob's (no chili powder!) Veggie Chili
Submitted by Allie Jones
olive oil
1 large yellow onion, diced
2 very large or 3 small/med cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
1 28-oz can crushed tomatoes
1 Tbsp cumin
1 tsp cayenne pepper (or to your taste)
1 can corn
2 cans beans (any kind - i.e. black, pinto, kidney....)
1 and 1/4 cup picante sauce (I like Pace, medium)
salt to taste
Saute the onions, peppers and garlic in the olive oil, just enough to soften. Add cumin & cayenne. Put the veggie saute into the crock pot along with the rest of the ingredients. Cook on low for about 8 hours.
olive oil
1 large yellow onion, diced
2 very large or 3 small/med cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
1 28-oz can crushed tomatoes
1 Tbsp cumin
1 tsp cayenne pepper (or to your taste)
1 can corn
2 cans beans (any kind - i.e. black, pinto, kidney....)
1 and 1/4 cup picante sauce (I like Pace, medium)
salt to taste
Saute the onions, peppers and garlic in the olive oil, just enough to soften. Add cumin & cayenne. Put the veggie saute into the crock pot along with the rest of the ingredients. Cook on low for about 8 hours.
Sunday, February 13, 2011
One Pot Chicken aka Chicken Roast
Submitted by Becca Leeper
3 medium potatoes, cut into wedges
2 cups baby carrots (small pkg)
2 onions sliced
1-2 lbs chicken
1 small bottle italian salad dressing (I used Kraft)
2 Tblspns Italian Seasoning (split)
1. Place potato wedges and carrots in the bottom of a slow cooker. Pour 1/2 of the dressing over the vegetables. Layer one of the sliced onions on top and then sprinkle with one Tablespoon of Italian Seasoning.
2. Next put the chicken on top of the vegetables and put remaining onion on top with the other tablespoon of Italian Seasoning. Pour remaining dressing on top.
3. Cover and cook on low for 8 hours or until the chicken and vegetables are very tender.
3 medium potatoes, cut into wedges
2 cups baby carrots (small pkg)
2 onions sliced
1-2 lbs chicken
1 small bottle italian salad dressing (I used Kraft)
2 Tblspns Italian Seasoning (split)
1. Place potato wedges and carrots in the bottom of a slow cooker. Pour 1/2 of the dressing over the vegetables. Layer one of the sliced onions on top and then sprinkle with one Tablespoon of Italian Seasoning.
2. Next put the chicken on top of the vegetables and put remaining onion on top with the other tablespoon of Italian Seasoning. Pour remaining dressing on top.
3. Cover and cook on low for 8 hours or until the chicken and vegetables are very tender.
Giant Ginger Cookies
Submitted by Faerber Family
4 1/2 cups of flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
Stir together flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl beat together shortening until softened. Gradually add 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir in remaining flour with a wooden spoon.
Using a 1/4" cup ice cream scoop, shape dough into 2 inch balls. Roll in the granulated or course sugar. Place on an ungreased cookie sheet about 2 1/2 inches apart.
Bake in a 350 degree oven for 12-14 minutes until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy) Let stand for 2 minutes before transferring to a wire rack. Makes 25 four-inch cookies.
4 1/2 cups of flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
Stir together flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl beat together shortening until softened. Gradually add 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir in remaining flour with a wooden spoon.
Using a 1/4" cup ice cream scoop, shape dough into 2 inch balls. Roll in the granulated or course sugar. Place on an ungreased cookie sheet about 2 1/2 inches apart.
Bake in a 350 degree oven for 12-14 minutes until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy) Let stand for 2 minutes before transferring to a wire rack. Makes 25 four-inch cookies.
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