Category: Under an hour

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How to Make Taco Bake – Without a Recipe

You are about to find out how to make Taco Bake without a recipe. For our Sunday lunch yesterday I decided to keep it simple and make Taco Bake. What is Taco Bake? Read on!

My friend Pam shared this with me many years ago. Thank you, Pam! Am I ever excited that she is moving across the country and will be a whole lot closer to me! (and a few other people).

Taco Bake is a simple casserole that is very filling and easy to adjust to your preferences. It is made with ingredients we keep on hand almost all of the time. Rice, beans, taco seasoning, meat and/or chicken and cheese. Have leftovers? Here is a great use for them. This is how I make Taco Bake without a recipe.

You may want to lightly coat your pan with oil or spray it with cooking spray.  Any size pan will do depending on your family size. I choose my pan based on how many will be here to eat. If this is going to be a weeknight dinner I will use my 13X9 pan because James is always happy to finish the leftovers. Yesterday I used my giant heavy-duty 1/2 sheet cake pan I have used for years and years because I was expecting a family crowd.

Ingredients:

Rice, refried or cooked pinto beans, taco seasoning, meat and/or chicken, and shredded cheese.

Layer 1

First I layer cooked rice not more than an inch deep. You may use white, brown, long-grain, short-grain, whatever type you prefer.

Layer 2

Cooked taco meat or chicken. Have you noticed the price of beef? I was so shocked at the cost of the cheapest ground beef that I almost made it with chicken. In the end, I decided to combine ground turkey and beef. Cook the meat and drain and season it with taco seasoning. Spread this over the rice layer. This time I used 3 lbs. of ground beef and 3 lbs. of ground turkey.  You can use any leftover turkey, chicken, beef, etc. Or make it vegetarian.

Layer 3

Refried beans or as I usually do cook some pinto beans or use some leftover ones.

 Don’t know how to cook beans? 

Layer 4

Cover the top with shredded cheddar or Mexican blend cheese.

Bake in the oven at 350° until it is hot and bubbly and the cheese is melted. Now you are ready to enjoy it!

FREEZER MEAL – After Layer 4 you can cover it with a layer of plastic wrap and heavy-duty foil, label, and freeze. When you get ready to use thaw and uncover and follow the regular instructions.

Beans
Beans
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Instant Pot Black Bean Soup

Black Beans
Black Beans

Yesterday, I decided to try an old recipe…Instant Pot Style! Black Bean Soup has been a favorite of mine for a long time. Black beans are healthy, economical, and they taste great!

I don’t cook a lot using recipes, but I like to share them when I do:)

My first few experiences with the Instant Pot made me want to throw it out the door! I persisted because of my dear friend Lee who uses her Instant Pot constantly and is always telling me how it makes fixing dinner so easy. She is such a patient teacher! So here goes another experiment…

Ingredients:

4 cups dried black beans

2 quarts chicken broth

2 cups salsa (homemade or store-bought)

2 -3 teaspoons cumin to taste

4 garlic cloves (my favorite!) or 1/2 teaspoon garlic powder

4 teaspoons lime juice

Salt (to taste)

Optional seasoning: red pepper added for heat

Optional toppings: cilantro, sour cream, or plain yogurt

Add the dried black beans with the chicken broth and cook in the Instant Pot for 14 minutes (use the manual setting to set the time).

While beans are cooking, saute the onions in a skillet.

After the 14 minutes is up, let the Instant Pot self-release its steam. Stir to make sure the beans are well cooked, and then add the sauteed onions, salsa, lime, and all the seasonings. Turn it on saute for about 5 minutes until it is all hot and mixed well. If you want it to have more liquid you can add some more broth or water at this point, and then it’s done! This soup has a lot of wonderful flavors! You can serve it with rice, tortillas, or tortilla chips.

 

Original Black Bean Soup and Short Cuts Added

The original recipe is not as large so I always had to double and triple it when the kids were home. You know how much boys can eat!

Here is the recipe:

1 lb. dry beans cooked according to directions (shortcut: use two cans cooked black beans)

1 -2 C  chicken broth  (substitute: 1 C water and 1 bouillon cube for each cup)

1 small onion, chopped

4 cloves garlic, minced (substitute: 1/2 teaspoon garlic powder)

2 cups of homemade salsa (substitute: 16 oz jar store-bought salsa)

4 teaspoons lime juice

2 teaspoons ground cumin

1/4 teaspoon crushed red pepper

Optional toppings:

chopped fresh cilantro

sour cream or plain yogurt

Coat a large saucepan with cooking spray, cook onion and garlic over med-high for 4-5 min.  Add the cooked beans with their liquid, the salsa, lime, cumin, red pepper, and bring to a boil.  Reduce heat to low.  Cover.  Cook, stirring occasionally for 25-30 minutes.  Top with yogurt and fresh cilantro.

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Easy Homemade Playdough Recipe

Easy homemade playdough
Easy homemade playdough

Are you looking for things to do with your kids?

Below is a recipe for playdough that I have used with my children for many years. You probably have all the necessary ingredients in your cabinet. This will only take a few minutes to make but will give you hours of fun!

One advantage of making homemade playdough is that you know exactly what ingredients are in it and you can create your own unique colors.

Recipe for Homemade Play Dough
1 cup flour
1/2 cup salt
2 Tablespoons cream of tartar
1 Tablespoon cooking oil
1 cup of cold water
food coloring

Mix flour, salt, and cream of tartar. I put this in a small non-stick pan if you have one. I add the oil, water, and color and begin to stir over low to medium heat until it begins to thicken and stick together. It almost becomes a ball. I remove from heat and knead a little and set aside to cool for a few minutes. It is ready to play with now. Remember to store this in a sealed container or a sealed Ziploc plastic bag.

Let me know if you make homemade playdough and please share how much fun you had making it and playing with your kids today!

 

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Valentine Party Cookie

I am really stretching myself today to share this video from the past.

Several years ago I wrote an ebook called Baking for Profit. I also produced my very first traumatizing (for me that is) video on youtube. If you would like to see how I decorate a Valentine Heart Cookie or learn about my Baking for Profit book check out the video below. Through the years I  have made hundreds of these cookies if not thousands. You can find the recipe below the video.

You can probably use any Chocolate Chip Cookie Recipe. Below you will find the recipe that I have used for many years.

Chocolate Chip Cookies

Ingredients:

2 1/4 cups flour

1 teaspoon soda

1 teaspoon salt

2 sticks or 1 cup butter or margarine

3/4 cup  brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla and almond (if desired) I love it!

2 eggs

12 oz. chocolate chips

Directions:

Beat the softened margarine with brown sugar and white granulated sugar. Add eggs  and vanilla and beat again. Scrape down sides of bowl. Add the flour, soda, and salt.  Beat together. When mixed well add chocolate chips. For party cookies, I spread about 1/2 inch or a little more in my cake pans which have been sprayed with cooking spray. If I am baking a lot of these to sell I weigh the pan and the dough as I fill it. ** I write it down so that all of them will come out the same OR if you just want to remember how much dough you would put in each pan.  I want these to come out about 1 inch thick. I never weigh these unless I am baking them to sell. I usually bake until the top is springy and the cookie has pulled slightly away from the sides.  It will depend on your oven. I start checking the larger ones at about 30 minutes. It will be a beautiful golden brown, not too dark though. I can tell now by the smell when they are just about ready. With a little practice you will be able to do this. When you take this out of the oven you run a table knife around the edge and let cool for a few minutes. Turn this out on a wire rack to finish cooling. For the really large ones I use two racks one to hold on the front of the pan while I flip it out and one rack to flip the bottom side of the cookie  onto to cool. This prevents breakage.

Variation:

You can also bake these in a round pan or 13X9 pan.

Use a small scoop and drop them on a cookie sheet for individual cookies,  bake until done.

HINTS:

** I have found that even the same size Wilton pans may vary in weight so I do not give you the weights.

For the large party cookies make sure that you coat your baking pan with cooking spray or shortening.

I usually double the recipe to make my largest heart cookie. I make one small heart and my large heart from a double batch.

For the heart cookies I have 4 sizes of Wilton’s heart cookie pans. 6,9,12,14 inch pans. I have used the same pans for many many years. You may use any size you wish just put about 1/2 in the pan (not more than half full because it will rise and be too thick).

To Decorate the Cookie: 

I make a buttercream frosting. I usually do my message in green. I write the message first (It’s easier if you do it first and then I use an open star tip and make a border around the cookie. Make a rose or purchase roses and add to your cookie. Add a few green leaves and you are finished. Or omit the roses if you wish.

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Gluten-Free Lemon-Coconut Bonbons

Today I made some no bake coconut bonbons. These are gluten-free. I found a recipe at My Incredible Recipes and as many of us do and changed it up a bit to make Tiffany’s birthday bonbons.

Gluten-Free Chocolate Coconut Bonbons

The original recipe for No Bake Coconut Snowballs can be found here:

No Bake Coconut Snowballs

Gluten-Free Lemon Coconut Bonbons

Use the ingredients for the recipe for No-Bake Coconut Snowballs and add about 3 Tablespoons of lemon juice and a teaspoon of vanilla flavoring to the original recipe. I put everything into the food processor and processed. I then made balls and refrigerated them. I dipped them in white chocolate ( 1 melted about 1/2 cup of white chocolate chips) and put back on my parchment paper and I put it in the freezer for a few minutes. Enjoy!

 

Gluten-Free Chocolate Coconut Bonbons

Make a second batch and add only vanilla flavoring to the batch. Make the balls and refrigerate until firm. Now dip them in semi-sweet chocolate (melt 1/2 cup of semi-sweet chocolate chips) and place on the parchment paper and back in the refrigerator until set.

Keep refrigerated until ready to serve.

 

Gluten-Free Lemon Coconut Bonbons

 

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Andalusian Christmas Soup

Andalusian Christmas Soup

How I Found This Recipe

Andalusian Christmas Soup.  My story. This recipe was found on a radio program in the 1980s while driving around Seattle, possibly being stuck in traffic. The host of the radio program offered the recipe for those who requested it. I requested it.

I was recently telling someone about this recipe and after a search for my original recipe, I found it while in WV. I hope you like it as much as I do! This recipe works well for vegetarians as well as meat eaters.

Origins

The south of Spain is the home of this inexpensive make-ahead soup. When served with condiments that include meats like miniature meatballs and sausage, fresh vegetables, and substantial garnishes, it makes a full meal especially well suited to informal entertaining.

The soup base is a blend of tomato puree, chicken broth, herbs and lots of sweet, slow-cooked onions. Serve it hot in a soup tureen or casserole, surrounded by choice of condiments.

The Recipe for the Soup Base

2 Tablespoons butter or margarine
1 Tablespoon olive oil
4 cups thinly sliced onions
3 Tablespoons flour (omit if gluten is an issue for you or your family) Use another thickener.
1 can (1 lb.) tomato puree
2 quarts chicken broth
1 clove garlic, minced or mashed
1 Tablespoon each red wine vinegar, Worcestershire
1/4 teaspoon each pepper, oregano, tarragon leaves, and liquid hot pepper seasoning
1/2 teaspoon cumin seed crushed

Condiments (suggestions below)

Directions

In a 4 or 5 quart pan, over medium-low heat, melt the butter; add the olive oil and onions. Slowly cook the onions stirring occasionally, until they are limp and slightly golden; it takes about 45 minutes.

Sprinkle flour over onions and blend; gradually stir in tomato puree and broth. Add the garlic and vinegar, Worcestershire, pepper, oregano, tarragon, hot pepper seasoning, and cumin; stir until well blended. Bring to boiling over high heat, reduce heat to low and simmer for 30 to 40 minutes, stirring occasionally. Makes 6 to 8 servings.

Condiments:

Meats (choose 2 or 3)

  • About 30 meatballs: combine 1/2 lb. lean ground beef; 1 Tablespoon chopped green onions; 1/4 teaspoon salt; and 1/8 teaspoon each ground cumin, crushed oregano leaves, and pepper; form into bite-sized balls and bake in a shallow pan in a 500-degree oven for 5 minutes.
  • About 10 ounces linguica, chorizo, or kielbasa sausages: slice about 1/4 inch thick and in a dry frying pan over medium heat, turning until browned.
  • 1/4 to 1/3 pound tiny cooked shelled shrimp
  • About 3/4 pound cooked ham: cut into 1/2 inch cubes and saute in 2 Tablespoons butter until slightly browned.

Fresh Vegetables: (choose 3 or 4)

1 cup each of several vegetables

  • cubed red or green bell pepper or a mixture of the two
  • diced peeled cucumber
  • diced fresh tomato
  • diced sweet onion
  • 1/2 pound fresh mushrooms: sliced and sauteed in 2 Tablespoons butter
  • 1/2 pound fresh carrots: slice and cook in a small amount of water until fork tender, drain.

Garnishes (choose 3 or 4)

  • 3 or 4 hard cooked boiled eggs, coarsely chopped
  • 1 to 1 1/2 cups sour cream
  • 1/4 pound grated cheddar cheese, shredded
  • 2 or 3 small limes cut into wedges
  • 1 small can garbanzos drained
  • 1 small can of sliced ripe olives, drained
  • About 1/2 cup chopped parsley

This was originally published on my Redding Mountain blog.

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15 Minute Chocolate Sheet Cake

15 Minute Chocolate Sheet Cake and Frosting

This is a cake that I have made for many years. I have made it for potlucks, church camp, and just company dessert. If you have ever been to our house for a “singing” you may have sampled this cake. I usually keep the ingredients on hand so that I can put together a cake quickly if the need arises. It is not only quick but economical. A big plus is that everyone who likes chocolate will love this cake!

Cake:

  2 cups all-purpose flour
  2 cups white sugar
  1/2 cup butter or margarine 
  1 cup water
  1/2 cup shortening or cooking oil
  1/2 cup Hershey’s cocoa unsweetened
  1/2 cup buttermilk (or milk that has been soured)
  2 eggs
  1 teaspoon baking soda
  1/2 teaspoons vanilla

   Frosting:

1/2 cup butter
6 Tablespoons milk
4-5 Tablespoons cocoa
1 teaspoon vanilla
4 cups powder sugar
Finely chopped walnuts if desired 1/4-1/2 cup

Directions For 15 Minute Chocolate Sheet Cake:

Mix flour and white sugar and set aside.

In a small saucepan boil 1/2 cup margarine, 1/2 cup shortening, 1 cup water, and 4 Tablespoons cocoa.

Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased jelly roll pan (17 in X 11in)

Bake in preheated oven 350°- 400° degrees oven for 15 minutes or until toothpick comes out clean.

Frosting:  5 minutes before cake is done bring to boil 1/2 cup butter, 6 Tablespoons of milk, and 4-5 Tablespoons of cocoa. Remove from heat and immediately stir in 4 cups powdered sugar, vanilla, and beat or stir until smooth. Immediately pour frosting over cake. Sprinkle with nuts. Enjoy warm or cooled. The frosting tastes like chocolate fudge. This is a very yummy cake and it is very hard to eat just one piece.

I believe I received this recipe in 1980 while at Freed-Hardeman College from a cookbook put together by the Preacher’s Wives Club.

15 Minute Chocolate Sheet Cake
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My Mom’s Squash Casserole

On Monday my husband came home from our favorite farmer’s house. He had a huge bag of kale and a bag of yellow squash, my favorites. The squash was so sweet we ate some raw. I needed a dish to take for a ladies’ meeting we have once a month, Women at the Well. So I made my mom’s squash casserole. The evening was a wonderful time of fellowship. There were a few leftovers and the casserole was so wonderful my daughter wanted the leftovers for breakfast! (Well maybe I was guilty of eating it for breakfast too!) So here is the recipe. I hope you like it.

Betty Melcher’s Squash Casserole Recipe 

2 cups cooked squash

2 eggs

1 small onion chopped

8 ounce shredded cheddar cheese

1/2 to 1 cup evaporated milk

1/2 stick margarine or butter, melted

10 -12 crushed saltines, divided

1/4 teaspoon black pepper

I usually buy 3 or 4 large squash for each recipe and I double the recipe. I slice and cook the squash for a few minutes in a little water, not much until it is barely tender. Drain squash. mix eggs, onions, cheese, milk, butter, and half of the crushed crackers. I mix just to blend in the mixer and pour into a 13 X9 casserole dish. ( A double recipe fits perfectly in the 13 X9 pan) Unless you want it to be thicker.  Sprinkle the rest of the crackers on top and bake 30 – 40 minutes until set at 350 degrees. This turns out perfect every time.
***I added a bit more squash for more texture and because I love squash! (1/2 to 1 cup)

 

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Lawrence’s Homemade Salsa

To say my husband likes salsa is an understatement. He has been known to eat a half gallon of salsa all by himself in one week. He can eat salsa on almost anything! Anyone who knows him knows his love for salsa and nachos. Chips are an excuse to eat more salsa. We have salsa making parties where the whole family gets involved chopping onions, tomatoes, peppers, and cilantro. It’s a happy day for the whole family when Lawrence decides to make salsa. Today I am going to share Lawrence’s salsa recipe that he developed from lots of salsa making!

Small Batch Salsa

4 cups chopped tomatoes

3/4 cup chopped onion

2 Tablespoons fresh jalapeno pepper

1/2 cup fresh cilantro

1/2 cup of lime juice

 

Big Batch of Salsa

4 quarts chopped tomatoes

4 cups chopped onions

1/4 cup chopped fresh jalapeno peppers

2 cups cilantro chopped

2 cups lime juice

Whichever batch you make you just chop all the veggies and mix in a bowl. Then dig in. Or wait a bit It only gets better and better.

By the way, did you notice my amazing bowl? A gift from my dear friend Betty!

 

 

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What Do You Do With Leftover Turkey?

What to do with leftover turkey.
What to do with leftover turkey. Turkey butternut squash soup!

What do you do with leftover turkey? Do you need some ideas?  In my area, a turkey was .59 cents a pound leading up to Thanksgiving. So why do I mention that? Because my family will be eating a lot of turkeys even after Thanksgiving Day. I thought it might be interesting and helpful to share what I have made with leftover turkey and maybe just maybe if I am lucky a few of you will share what you make. With 8 turkeys in the freezer, I might need some help!

Turkey Tacos/ Nachos ( no recipe) I just shredded turkey and seasoned it with taco seasoning. We had a nacho bar for dinner.

No-name Mexican casserole in my large iron skillet. I chopped leftover turkey, added some homemade salsa, black beans, kidney beans, white hominy, and topped it with cheese. I baked it in the oven until it was hot and bubbly. It made a quick and easy meal.

Turkey Stir-fry. I chopped onions, peppers, garlic, carrots, broccoli, and turkey for a stir-fry meal. I used a bit of hoisin sauce and soy sauce to flavor it. One of my kids cooked rice to go with it using bone broth instead of water! Yummy!

White Turkey and Sausage Chili.  I used a Publix recipe for this. You can find it at http://www.publix.com/aprons-recipes/white-turkey-and-sausage-chili

Turkey Wild Rice Soup I started making this soup several years ago. The recipe is from http://www.kitchenparade.com/2010/03/chicken-turkey-wild-rice-soup-recipe.php 

Turkey Broccoli Casserole. This is very similar to the freezer meal that most of my friends and  I have made for years called Chicken Broccoli Casserole. You may top the mixture with cheese and serve over rice or top it with a boxed stove top stuffing mix and bake until hot and bubbly. If you really need a recipe for this I will be happy to share it.

My creative husband also made Turkey Cakes similar to Salmon Patties.

Homemade Bone Broth is easy to make and has many health benefits. We make ours in the crock-pot by covering the turkey (or chicken) bones with water, we add some celery leaves or a stalk or two, some onion, carrot, and a Tablespoon or two of vinegar. We cook it on low for almost 24 hours. Take out the bones and strain it with cheesecloth or a fine mesh colander. Put it in jars and refrigerate.

Let me know what you make with leftover turkey!