May/090
Chicken Enchiladas
Ingredients:
2 - Large Chicken Breasts
24 oz. - Sour Cream
3 - Small cans of Cream of Chicken Soup
1 - Small Can of Diced Green Chillis
Shredded Cheddar or Mexican Cheese
Approx. 20 - Corn Tortillas
Instructions: (Preheat oven to 350 degrees)
1 - Bring Water to a boil in a medium pot and cook chicken
2 - Mix Sour Cream, Cream of Chicken Soup, Shredded Cheese, and Diced Green Chillis into a bowl
3 - Shred chicken and place into the mixing bowl with other ingredients.
4 - Place mixture on a Corn Tortilla and roll it. Place into a large 9' x 13' pan.
5 - Repeat until pan is full of rolled tortillas.
6 - Spread remainder of mixture on top of the rolled tortillas.
7 - Cover with shredded cheese.
8 - Bake for 1 hour at 350 degrees.
May/090
Homemade Maple Syrup
1 - Part Brown Sugar
1 - Part White Sugar
1 - Part Water
Maple
Vanilla
Stir together brown and white sugar with the water on a stove warmed to medium until it reaches a boil. Remove from heat. Add Maple and Vanilla to your taste.
Enjoy!
Mar/090
Grandma Bessie Dare’s White German Chocolate Cake
4 oz. white chocolate
1/2 cup boiling water
1 C. butter
2 C. sugar
2 C. flour
4 egg yolks unbeaten
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 C. buttermilk
4 egg whits beaten
Directions:
Preheat oven to 350. Line pan with wax paper and grease and flour. Bake for 30-40 minutes. If you use 3 round 9" pans remove from pans after cake is done. Melt white chocolate in boinling water. Set aside to cool. Cream butter and sugar. Add yolks one at a time, add chocolate mixture and vanilla. Sift together flour, sugar, soda. Add aternatly flour mixture and buttermilk to chocolate mixture. Fold in egg whites.
Frosting:
1 C. evaporated milk
1 C. sugar
3 egg yolks
1/2 C. butter
1 tsp. vanilla
1 1/2 C flaked coconut
1 C. pecans
Mix all together except coconut and pecans. Cook in sauce pan for 12 minutes stiring constantly until thickened. Add coconut and pecans. Beat until thick. Spread on top of cake.
Jul/080
Raisin Bread
1 1/2 Cups milk
1 Cup warm water
2 packages active dry yeast (.25 ounce)
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 Cup margarine, softened
1 Cup raisins
8 Cups all-purpose flour
2 Tablespoons milk
3/4 Cup white sugar
2 Tablespoons ground cinnamon
2 tablespoons butter, melted
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until luke warm.
2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled
4. Roll out on a lightly flowered surface into a large rectangle 1/2 inch thick. Moisten dough with 2 Tablespoons of milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9x5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
5. Bake at 350 degrees F for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
We ate this bread at John and Ceri's and loved it, we thought we would let everyone enjoy the goodness 
Jul/080
Gringo Navajo Tacos
2 cans of Grands Biscuits in the can
2 large cans of Pinto Beans-- cook 1-2lb hamburger add Red chili powder, salsa, and spices to suit you heat up and set on the back burner
Heat canola oil (1 cup) in skillet until really hot. Press biscuits out with hand and them drop in the hot grease one at time, flipping them constantly until cooked thoroughly, also you may poke them with the tongs to speed up the cooking process.
Add beans to the Bisuit, add cheese, lettuce and toamto, and whatever else you might like.
Jun/080
Portal Cake | Aperture Science
Ingredients
- 1 (18 1/4 ounce) package chocolate cake mix
- 1 (12 ounce) can coconut pecan frosting
- 3/4 cup vegetable oil
- 7 egg whites
- 1 cup semi-sweet chocolate chips
- 3/4 cup butter or margarine, melted
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup water
- 2 (12 ounce) cans vanilla frosting
- 8 strawberries
Directions
- This recipe is simple, it just takes a lot of ingredients and mixing/sitting around time to complete. Pop in a movie while making the cake to help pass the time.
- This recipe can easily be made for those who do not consume dairy by making sure the frosting and cake mix you use do not contain dairy. Which is easily done, I being dairy intolerant myself.
- And lastly, this cake is for fun. It is for the nerd in all of us that just wants to sit down with a bunch of friends, and eat. This cake is perfect for that. Heck, you could all bring food and call it a Lies and Deceit Pot Luck, and LAN your way through the meal!
- Warning to the wise: this cake is VERY rich. Don't cut it into eight slices, cut it into sixteen. Regular sized slices will just make people sick to their stomachs because of how rich this cake is. So do eat carefully.
- The night before, mix 2/3c cocoa powder with 1.5 cans of vanilla frosting. Save the remaining half can of vanilla frosting for later.
- Next day: remove mixed frosting and vanilla frosting from the fridge and set to the side. Also place the cherries and chocolate chips to the side. They will not be used until the cake is completely done.
- Pre-heat over to 375 degrees F.
- Lightly butter two 9 inch cake pans.
- In one bowl combine all reaming dry ingredients.
- In larger bowl, combine all liquid ingredients and egg whites. Mix thoroughly.
- Slowly sift dry ingredients into the large bowl of liquid ingredients. Mix thoroughly.
- Pour half of the batter into one prepared cake pan, and the rest into the second cake pan.
- Cook for 30+ minutes, until a knife can be removed cleanly from the cake.
- When done cooking, allow the cake to cool for at least one hour.
- Remove top quarter inch from one cake round. Basically, let it have a completely flat top so that the second layer can rest smoothly on top. I suggest using a bread knife.
- Use the coconut frosting as the inner layer.
- Place second layer on top of first layer.
- Frost with the cocoa powder mixed frosting. Warning: this stuff is stiff, so it takes a little work.
- Coat entire cake with chocolate chips, press them lightly into the frosting to get them to stay. The recipe suggests one cup, I would suggest just taking from the bag. Measurements are just suggestions for chocolate chips.
- Using the remaining vanilla frosting and a table spoon, dallop eight circles around the top of the cake.
- Place the eight strawberries on top of the eight vanilla frosting circles.
May/080
Carne Asada
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground pepper
Marinade:
4 garlic cloves
1 jalapeno chile pepper, deeded and minced
1 teaspoon freshly ground cumin seed
1 large handful fresh cilantro, leaves and stems, finely chopped
salt and freshly ground pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Lay the flank steak in ta large bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove top cooking). Remove the steak from the marinade. Season both sides of steak with salt and pepper. Grill the pieces for a few minutes only, on each side until medium rare to well done, to you preference.
FROM CHAD AND MINDY DARE
Apr/080
Homemade Ice Cream
4 - Eggs
1 - Cup Sugar
2 - Tbls Vanilla
2 - Can Condensed Milk
1/2 - Pint of Whipping Cream
1/2 -Tsp salt
Mix together
Add milk to fill line.
Fill ice and rock salt around ice cream container.
Run mixer about 20 minutes or until ice cream is done.
Apr/080
Red Velvet Cake (John & Ceri Gough)
Cake:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 bottle (1 oz) red food coloring
3 tsp white vinegar
1 tsp butter flavoring
1 tsp vanilla extract
2 1/2 cups cake flour
1/4 cup baking cocoa
1 tsp baking soda
1 tsp salt
1 cup buttermilk
Frosting:
1 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
3 3/4 cups confectioners' sugar
3 tsp vanilla extract
1. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.