Saturday, January 31, 2009


This is one of the things I make that people usually ask me for the recipe. It's an easy one to make and it's so good, especially on these cold days like we've been having. I made the chili today to take to a church softball team get together at a friend's house tonight. No, I don't play but my wonderful husband does. I'm just one of their biggest fans.
Let me know what you think of this recipe if you try it.


1 1/2 # ground beef
1 c. onion, chopped
1 can (1# 12 oz.) tomatoes, diced
1 can (6 oz.) tomato paste
1 can (15 oz) kidney beans (when I double for the 2nd can I've used pinto beans but you don't have to)
1 T. sugar
2 tsp. chili powder
1 tsp. salt
1/2 jar (8 oz.) salsa (I use Pace Picante, medium)

In large, heavy kettle, brown ground beef and onion. Stir in the rest of the ingredients. Heat to boiling, then lower heat. Simmer, uncovered, 1 hour, stirring occasionally.

This is really good served with fry bread or corn bread muffins.
Also, really good topped with sour cream, more onions and shredded cheese.

Tuesday, January 13, 2009

Oatmeal Cranberry White Chocolate Chip Cookies

What a long name for a cookie, huh? My Mr. Wonderful has been wanting these cookies for a long time so while he was out last night I thought I'd surprise him by baking them. He really likes these and I hope you do too if you decide to try them. I am so not a craisin eater and so there was a double bonus to making husband gets them all to himself and I don't even crave them. Yay! The recipe was one he'd torn out of a magazine a while back.

Oatmeal Cranberry White Chocolate Chip Cookies

2/3 c. butter or margarine, softened
2/3 c. brown sugar
2 large eggs
1 1/2 c. old-fashioned oats
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 6-oz. pkg. Ocean Spray Craisins Original Sweetened Dried Cranberries
2/3 c. white chocolate chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 minutes or until golden on edges. Cool on wire rack. Makes about 2 1/2 dozen cookies.

Monday, January 12, 2009

Chocolate Chocolate Chip Cookies

Okay, so anything that starts with chocolate mentioned not once, but twice in it's name you know has to be good. My grandsons were over this weekend so like any good Grandma knows you have to have cookies, right?! I mean, don't you want them to remember that Grandma's house always smelled so good and she always made the best cookies and oh, how there's just no place like Grandma's house...I know I do. I do think I have a good start on this as I know my grandsons love to come to my house. Ethan told me that he thinks these are the best cookies ever...Don't you just love grandkids? Mine are just the best! Well, on to the recipe...

Chocolate Chocolate Chip Cookies
(if I remember right this recipe is from Hershey's)

2 1/4 c. flour
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter/margarine, softened
3/4 c. granulated sugar
3/4 c. packed lt. brown sugar
1 tsp. vanilla extract
2 eggs
2 c. (12-oz. pkg.) semi-sweet chocolate chips
1 c. chopped nuts (optional)

Heat oven to 375 degrees.
Stir together flour, cocoa, baking soda and salt.
In large bowl, beat butter, both sugars, and vanilla on medium speed until creamy.
Add eggs; beat well.
Gradually add flour mixture, beating well.
Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 8 minutes or until set. Cool slightly, remove to wire rack.

Coconut Cream Pie

A friend gave me this recipe a few years ago and I'd have to say it's a good one. Try it and let me know what you think. The only thing missing was some good ol' Cool Whip which I didn't have and didn't have a chance to go to the store for either.

Coconut Cream Pie

2 1/4 c. milk
1 c. sugar
1/3 c. flour
1/4 tsp. salt
3 egg yolks
1 c. coconut
2 T. butter
1/2 tsp. vanilla
1 precooked & cooled pie shell

Scald milk. Mix together sugar, flour and salt. Slowly add to the scalded milk. Cook & stir for 2 minutes.
Beat 3 egg yolks. Add some of the hot milk mixture to the eggs and mix. Then put egg mixture into the rest of the hot milk & cook for 1 minute.
Add coconut & mix well.
Add butter & vanilla. Mix & let cool before placing into pie shell.
Cool completely.
Top with whipped cream or meringue.

Thursday, January 8, 2009

Fish tacos

This recipe is sure to knock your socks off! It's yet another that I got from Katherine and I am so excited about this recipe! My friend Melissa got me started on some fish tacos at our favorite restaurant in town called Ryan's Station and I've been wanting them again and again since the first time I had them! They are amazing...well we're all in luck because this recipe, too, is amazing! Brandon took a bite and told me I had to add this to my blog. That's always a good sign! :) Now I just need to get him to go with me to try the "real" thing at Ryan's Station! The best thing about these tacos is that the fish is battered and deep fried. That makes all the difference in the world! One more thing I must add: I am a terrible picture taker! But I'm a believer in having pictures of my food on here because I know from myself that I am more likely to make a recipe if it has a picture, so please ignore the quality of the picture!

Fish Tacos with Lime Mayonnaise

batter for frying the fish (I think this would also be delicious with my grandma's beer batter):
2 cups self-rising flour
1/2 cup or more cold water
4 tsp salt (I really think you could use less than this, I personally thought it was a little too salty, but Brandon thought it was fine)
1/2 cup oil
2 eggs, separated
1 or more lbs. of filleted fish
oil for frying

Soak fish in salted water for 25 minutes (mine was still frozen at this point but the water thawed it out perfectly). Whisk 2 egg yolks and stir in flour, cold water, salt & oil. Mix all together. Beat 2 egg whites until stiff, fold into flour mixture. Cut fish into small pieces. First dip fish into flour then into batter, then into flour again, then into batter. Fry in oil until golden brown.

for the rest of the tacos:
2 tomatoes, chopped
1 red onion, finely chopped (I only used half because red onions can be really strong)
1 avocado, diced
4 Tbsp mayonnaise
1 lime, juice & zest (finely grated)
lettuce shredded
cilantro (optional, we didn't use this)
corn tortillas

I made the mayonnaise first, while the fish was soaking in the salt water, so the flavors had time to blend. Mix together mayonnaise & lime juice & zest, set aside. (I think next time I will double the lime mayonnaise because I came up short and had to make more for our leftovers.)
Mix together the tomatoes, onion & avocado.
"Cook" the corn tortillas in some oil real quick to soften up so it's easier to fold without falling apart, then fill it up with the fried fish, drizzle with lime mayonnaise, sprinkle on some of the "salsa" (tomato mixture) and some lettuce. Then ENJOY!!

Sunday, January 4, 2009

Chicken & Mushrooms in Garlic White Wine Sauce

I got this recipe from an old Cooking Light magazine that I have. It turned out great! I really wish I had thought enough in advance to have a veggie (like Parmesan Roasted Asparagus) and some homemade rolls (like these Cheese Dill Scones or Refrigerator Yeast Rolls) to go with it. Instead it stood alone and I was hungry about an hour later.

Chicken & Mushrooms in Garlic White Wine Sauce
yield: 4 servings

4 oz uncooked medium egg noodles
1 lb boneless, skinless chicken breast halves
2 Tbsp flour, divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
2 Tbsp olive oil, divided
1 Tbsp bottled minced garlic (I used fresh garlic)
1/2 tsp dried tarragon *
1 (8 oz) pkg presliced mushrooms
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup grated Parmesan cheese

1. Cook noodles according to package directions, omitting salt & fat. Drain & keep warm.
2. Cut chicken into 1 inch pieces. Place chicken into a shallow dish. Combine 1 Tbsp flour, 1/4 tsp salt, & 1/8 tsp pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
3. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken to pan; saute 4 minutes or until browned. Remove chicken from pan. Add remaining 1 Tbsp oil to pan. Add garlic, tarragon, and mushrooms to pan; saute for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remiaining 1 Tbsp flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 tsp salt & 1/8 tsp pepper; cook 1 minute or until slightly thick, stirring frequently.
4. Return chicken to pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 Tbsp cheese.

*substitute your favorite dried herb for the tarragon, if you prefer. Dried basil or parsley would both work in this dish.