Beef Tamales

4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried chile pepper
2 tablespoons corn oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups shortening
1 tablespoon salt
9 cups masa harina

1.Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
2.Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
3.Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4.Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
5.Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
6.Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7.Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Kung-Pao Chicken

4 boneless chicken breasts, cut into small bite size pieces

Marinade:
1 t. dry sherry
1 t. cornstarch
1 T oil
½ t. salt
⅛ t. pepper

Sauce:
2 T soy sauce
1 T white wine vinegar
1 T dry sherry
3 T Water
2 T sugar
2 T cornstarch

Other Ingredients:
Red pepper flakes
4 cloves minced garlic
1 T fresh graded ginger
Cashews

The picture of mine above has vegables added to it because that's what Nate wanted lol. But, I just enjoy it without all the veggies.

Mix marinade, add chicken cubes and let sit for 15 minutes.

In a small bowl combine sauce ingredients.

In a frying pan, add a little oil and a few red pepper flakes. Fry until the flakes are browned. Then remove and set aside.

In another frying pan add a little oil, 4 cloves minced garlic and 1 T graded ginger. Let simmer for about 2 minutes and then add chicken mixture and cook until chicken is fully cooked.

Once chicken is cooked add sauce mixture, stirring constantly.
Let simmer until the sauce is thick.

Remove chicken from heat and stir in red pepper flakes and cashews.

Serve over rice and enjoy!

Chicken Chimichangas

I make these for Nate to take to work for lunch. I just freeze them, they keep really well and then I don't have to get up and make him a lunch lol!

2 Chicken Breasts, baked and cubed: I usually season them with a little Mrs. Dash
1 can chili beans, drained
2 cups of shredded cheese, any kind is fine
3/4 to 1 cup green picante sauce
16 tortillas: homemade or store bought

Preheat oven to 350 degrees.

Mix all ingredients except the tortillas together.

Then spoon a heaping spoonful into each tortilla, fold and insert a toothpick into each end to keep chimichanga together.

Once all chimichangas are made place them on a greased (I use Pam) cookie sheet. I spray a light mist of Pam on the side facing up too so when I turn them over they don't stick. And bake for about 8-10 minutes a side or until golden brown.

I like to put some sour cream, guacamole and maybe a little salsa on top!

HAPPY VALENTINES DAY!!!!

Warm Chocolate Soufflé Cakes with Raspberry Sauce



This recipe is absolutely to die for if you love a nice warm chocolate cake that oozes a warm chocolate sauce when you cut into it! Although it does take a little bit of time to make, it's definitely worth it!

Sauce:
2/3 cup granulated sugar
1/4 cup fresh orange juice
1 (12-ounce) package frozen unsweetened raspberries, thawed

Cakes:
Cooking spray
2 tablespoons granulated sugar
3/4 cup fat-free milk
1/4 cup half-and-half
2 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 1/4 cups granulated sugar, divided
1/4 cup butter, softened
3 large egg yolks
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon cream of tartar
5 large egg whites
1 tablespoon powdered sugar

To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.

To prepare cakes, coat 12 (6-ounce) ramekins(Individual baking dishes) with cooking spray; sprinkle evenly with 2 tablespoons granulated sugar and set aside.

Combine milk and half-and-half in a small saucepan. Bring to a simmer over medium-high heat (do not boil). Remove from heat; add chocolate, stirring until chocolate melts. Add cocoa and vanilla, stirring with a whisk. Pour into a large bowl; cool completely.

Preheat oven to 325°.

Place 1 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed until light and fluffy. Beat in egg yolks. Add cooled chocolate mixture; beat until blended. Lightly spoon flour into a dry measuring cup; level with a knife. Stir into chocolate mixture.

Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared ramekins.

Place ramekins in 2 (13 x 9-inch) baking pans; add hot water to pans to a depth of 1 inch. Bake at 325° for 33 minutes or until puffy and set. Loosen cakes from sides of ramekins using a narrow metal spatula. Invert the cakes onto 12 dessert plates. Sprinkle evenly with powdered sugar; serve with raspberry sauce.

AND ENJOY!!!!

Superbowl Dessert-Salted Nut Roll Bars

I thought I would post a recipe that was easy to make as well as easy to eat while watching the game!



1 Ib. peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

For The Topping:
2 cups peanut-butter chips
2/3 cup light corn syrup
4 Tbsp. unsalted butter
1 tsp. vanilla extract
2 cups miniature marshmallows
2 cups dry-roasted peanuts
2 cups rice krispies

Preheat oven to 350 degrees; coat 13x9-inch baking pan with non-stick spray.

Crumble cookies in a food processor or by hand until fine crumbs form. Add melted butter and mix until combined. then press mixture into bottom of greased pan. Bake 15 minutes or until golden brown.

While crust is cooking, melt peanut butter chips, corn syrup, butter, and vanilla over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base (once crust is done cooking).

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2minutes, then remove from oven. *Don't let marshmallows brown or they will be crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop by spoonfuls over top the marshmallows, then spread with a spatula (to keep mixture from sticking to spatula, spray spatula with non-stick cooking spray).

Cool bars before cutting with a knife coated with non-stick cooking spray.

And then enjoy!

Oh and I almost for got...GO COLTS!!!!

Slow Cooker Chicken Wings

Now what would be a superbowl party without the wings? Here is a pretty simple recipe where you can throw it all in your crock pot, let it cook until about game time and then finsh them in the oven.



1 (3 in) piece fresh ginger
4 garlic cloves, peeled
3/4 cup packed dark brown sugar
1/4 cup soy sauce
1/2 teaspoon cayenne pepper
4 pounds chicken wings
1/4 cup water
1/4 cup tomato paste

1. Pulse ginger, garlic and 1/2 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. *If you don't have a food processor just finely chop everything and mix well.

2. Then add mixture to slow cooker. Add chicken and toss until combined.

3. Cover and cook on low-medium heat until fat renders and chicken is tender, about 3 to 4 hours. Remove wings from crock pot and set aside to cool about 20 minutes.

4. Whisk water, tomato paste, remaining sugar, reamining soy sauce, and reamining cayenne in a bowl. All half of sauce to cooled chicken and toss until covered.

5. Arange wings, skin side up on a wire rack that has been inserted into a a shallow baking dish (to catch dripping from wings).

6. Broil until wings are lightly chared and crisp around the edges, about 10-15 minutes. Flip wings, brush with reamining sauce, and contiune to broil until well caramelized, about 3 minutes. And serve!!!!

Southwest Salsa

2(10oz) cans diced tomatoes
1(15oz) can rinsed black beans
1 c. corn, drained
½ c. finely chopped bell pepper
2 medium tomatillo
1 jalapeno, seeded and chopped
1 clove garlic
1 t. chili powder
½ t. ground cumin
½ c. shredded mexican cheese blend
2 T chopped cilantro

In a large pan mix all ingredients except cheese and cilantro.

Heat until mixture is warm.

Add cheese and continue cooking until cheese is melted.

Remove from heat, add cilantro and serve with tortilla chips.

*Once this recipe is cooked I like to either put it in a baby crock pot or a fondue pot so the dip stays warm and doesn't get cold. Then you don't have to worry about eating right off the bat and can still enjoy it hours later!

Cheese Stuffed Mushrooms

So here's my second appetizer for Superbowl Sunday!




24 fresh mushrooms, stems removed
1 (10-ounce package) frozen chopped spinach
2 ounces cream cheese
4 ounces feta cheese
½ cup finely chopped green onion, with tops
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Salt, to taste
1 cup grated Parmesan

Preheat oven to 350 degrees F.
Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan on top. Bake for 15 to 20 minutes. Serve warm.

Over the last year or so I have began couponing, I know a little dorky, but I had to find a way to pay for my expensive cooking and baking habits! So today I went grocery shopping.

I bought all of this!!!! I saved a total of $64.03! So for $118.85 worth of groceries I only paid $54.82!!

5 boxes of Farmhouse Rice
5 boxes of Farmhouse Pasta
2 bags all natural frozen stir fry veggies
1 bag all natural frozen peas
1 2 pound block of Tillamock Cheese
2 bags of Kettle Chips
4 Softsoap Handsoap
1 Clean and Clear Face Wash
1 box Wheat Thins
1 Colgate Toothpaste
4 boxes Nature Valley Granola Bars
2 Jars Picante Salsa
2 Twix Bars
2 M & M's
8 pack of G2
2 bags Mission Tortilla Chips
1 Reynolds Wrap Aluminum Foil
2 Pillsbury Crescent Rolls
1 Lucerene Cream Cheese
1 dozen eggs
1 Package ground Turkey
2 cans corn
1 jar all natural peanut butter

I would say I did pretty good for the day! Although one guy started laughing at me when I was shopping and I had my binder full of coupons spread out across my purse. I wish I could find him now and show him my receipts, maybe then he'd shut his mouth!!!!

Superbowl Party Appetizers

First off...GO COLTS!!!! Seeing that it is the week before the Superbowl I thought I would post recipes for appetizers and snacks that could be enjoyed while watching the game!

Spinach Artichoke Dip



2 c. (8oz) shredded mozzarella cheese
½ c. fat-free sour cream
¼ c. grated fresh Parmesan cheese
¼ t. pepper
3 garlic cloves, crushed1
(14oz) can artichoke hearts, drained and chopped
1 (8oz) block cream cheese
1 (8oz) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350 degrees.Combine 1½ c. mozzarella, sour cream, 2 T Parmesan, pepper, and remaining 5 ingredients in a large bowl, and stir until well blended.Spoon mixture into 1½-quart baking dish. Sprinkle with ½ c. mozzarella and 2 T Parmesan.Bake for 30 minutes or until bubbly and golden brown.

This recipe is one of my favorite dip recipes. My favorite way to serve is on top of toasted sourdough bread...mmm mmm DELICIOUS!!!! You can also serve it with any kind of chips or crackers!

Nate's Birthday Cake!

I must say I am very proud of myself, today I made a two layer birthday cake for Nate! It's a poppy seed cake with a strawberry whipped cream filling and a vanilla meringue frosting. I started out this morning with mixing and baking.





Then I moved onto cutting out leaves out of fondant.




And then finally putting everything together!



I was going to make Nate wait until his birthday (tomorrow) to see the cake, but he begged and I said yes lol!

Rocky Road-Peanut Butter Candy Cups

Okay so today I am craving something sweet more than you know and I love peanut butter. So I thought I would post a recipe for Rocky Road-Peanut Butter Candy Cups. These little things are easy to make and they taste amazing!



11- ounce package peanut butter and milk chocolate chips
2 tablespoons creamy peanut butter
1 cup crispy rice cereal
1 cup miniature marshmallows
3/4 cup unsalted roasted peanuts, chopped

Melt peanut butter and milk chocolate chips in a large glass bowl. You can either do this with the bowl over a boiling pan of water on the stove ot in the microwave on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended.

Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups.

Chill one hour or until firm.

And enjoy!!!!

Cinnamon Rolls

Today it's gloomy and rainy outside so I decided to do a recipe that would make it not feel so depressing. So CINNAMON ROLLS it is! Just the thought of them make me smile :) This recipe makes what I think are the BEST cinnamon rolls ever! The recipe is a little time consuming, but when it's dark and gloomy outside you've got the time.



1 cup milk
½ cup butter
1 cup water
1 tablespoon active dry yeast
1 cup white sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour
2 teaspoons ground cinnamon
2 cups dark brown sugar
½ cup butter, softened
2 cups confectioners’ sugar
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
½ teaspoon vanilla extract
3 tablespoons milk

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.

In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle.

In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.

Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 20 to 25 minutes until golden brown.

Frosting:

Combine confectioner’s sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency.

Spread over warm (but not hot) cinnamon rolls.

Everytime I make these cinnamon rolls everybody seems to love them. And let's just say they don't last long!

Dinner & Dessert!

Chicken Enchiladas with homemade corn tortillas and Zucchini Oat Bread for Dessert!

Corn Tortillas



2 cups of Maseca Corn Masa Mix
1/2 teaspoon salt
1 1/4 cups water (If the dough is a little crumbly then add 1 tablespoon of water at a time until desired consistency)

Mix all ingredients together and divide into 16 equal balls. Cover balls with a damp paper towel to keep them from drying out while you press the tortillas.

Then use a tortilla press (or rolling pin, although a tortilla press is the easiest way) to flatten dough into a nice round tortillas.

Grill on a skillet or non-stick frying pan for about 40 secs a side or until golden brown.

Chicken Enchiladas



4 chicken breasts, diced
3-4 tablespoons fresh cilantro, chopped
3-4 tablespoons fresh parsley, chopped
1 can green enchilada sauce
3-4 cups of cheese(Depending on how much cheese you like you can add more or reduce)

Preheat oven to 350 degrees.

Season chicken with a little bit of salt and pepper and fry in a skillet until cooked (you can also bake the breasts in the oven instead).

Mix chopped cilantro, chopped parsley and green sauce together. Divide mixture and mix half with half of the cheese and set the other half aside for drizzling the top of the enchiladas.

Take one tortilla at a time and put some chicken and a little sauce/cheese mixture inside, roll up and place in pan. Continue this until pan is full. Then pour remaining sauce over top and sprinkle with rest of cheese.

Now cover and bake for 20 minutes or until cheese is melted.

Zucchini Oat Bread



1½ cups sugar
2¼ tsp. ground cinnamon
2½ cups all-purpose flour
1 cup rolled oats
1 tsp. baking powder
¾ tsp. salt
½ tsp. baking soda
3 eggs
1 cup applesauce
¼ cup butter, melted
1 tsp. vanilla
2 cups shredded, unpeeled zucchini
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside.

Combine 1 tablespoon of the sugar and ¼ tsp. of the cinnamon; set aside.
Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside.

In a large mixing bowl beat eggs with an electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter and vanilla. Gradually add the flour mixture, beating on low speed just until combined.
Spoon mixture into pan and top with the cinnamon and sugar mixture.
Bake for 1 hour 20 minutes or until a wooden pick inserted near center comes out clean.

Cool for 10 minutes.

Remove from pan and enjoy!

Poppy Seed Muffins

I absolutly LOVE to bake and cook, but recently I have been in a real baking/cooking mood, maybe it's because I have been depriving myself of all these delicious foods. I'm not quite sure why, but it seems as though all I want to do is BAKE! Aww, the joys of making sure I fit into my wedding dress :)

So today I decided to make Poppy Seed Muffins because I know Nate, my fiance loves them!

1-1/2 cups butter, softened(room temp. works the best)
1 cup sugar
2 eggs
8 oz. plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda

In a large bowl cream together butter and sugar until fluffy. Then beat in eggs, yogurt and vanilla.

In another bowl combine flour, poppy seeds, salt and baking soda. Stir into creamed mixture just until combined.

Fill paper muffins cups 3/4 full and bake at 400 degrees for about 18 minutes.

Nate just loved these, however, I haven't tried them yet, Got to fit into that dress in a few months!!!! So we will just have to take his word for it!