Baked Chicken Chimichangas

These were good, but not 'knock your socks off' good.  The other baked chimis I posted last week I liked better.  But these were good... and super easy!

Baked Chicken Chimichangas
Recipe from HERE
 
8oz pkg. cream cheese (softened)
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

1.  Stir together cream cheese, Pepperjack cheese and taco seasoning.
2.  Add chicken.
3.  Divide among flour tortillas, and roll up each tortilla burrito style.
4.  Lay seam side down in a sprayed 9x13" baking dish.
5.  Spray tops of tortillas with cooking spray.
6.  Bake at 350 for 15 minutes.
7.  Turn chimi's over, and bake an additional 15 minutes.
8.  Serve with cheddar cheese, green onions, sour cream, and salsa.

Chicken and Cheese Quesadilla Cups (or Pie)

  

This recipe was supposed to make one pie, but I thought I would experiment a little bit - Imagine that...

I cut flour tortillas out with a biscuit cutter and placed them in mini muffin tins.  I also took the scraps from the tortillas and tore them up and placed them in the bottom of ramekins.  Then, I used a few small whole tortillas and placed them in a mini pie pan to make individual pies.  They all turned out well making this a very versatile recipe.

This would be good for a brunch!  Next time I make this I will mix the entire filling together to bake, instead of just pouring the flour mixture over the top.  I think it would be better that way.  We also figured out that these are better served with salsa!! 

Chicken and Cheese Quesadilla Cups

Recipe from HERE

 

Ingredients

• 1 (10-inch) flour tortilla (burrito size)
• About 3 cups of cooked chicken diced or shredded
• 1/2 cup finely chopped fresh cilantro leaves
• (optional) 1/3 cup drained jarred pickled jalapeños, chopped
• 2 cups shredded sharp cheddar cheese
• Salt and pepper
• 2 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Instructions

1. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños (optional), 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.
2. Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. (Remember, next time I'm going to mix this mixture with the chicken mixture) Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes. Cut into wedges and serve.

A great appetizer for a brunch served in these mini cups - but garnish with a bit of salsa and sour cream!

Or make mini pies.  Just move the rack down in your oven...

And, so you don't waste... use your cut tortilla scraps to make the pie in ramekins! 

Baked Chicken and Spinach Flautas

I'm a little behind on my Cinco de Mayo party postings.  I mean fiesta! postings!

These flautas are easy, and good!  My kids even liked them, one more way to get them to eat spinach!! 

Baked Chicken and Spinach Flautas
Recipe from HERE

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4) (I used chicken breast)
• 16 ounces Beer (I used chicken broth)
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced (I left this out so my kids would eat it)
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches) (I used the small burritos and made more)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 teaspoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Super Easy Beef Enchiladas

 

Do you have your Cinco de Mayo menu planned yet?

 

I don't love Enchiladas, but these looked so yummy on Pinterest, so I thought I'd give them a try...  They were good!  Nothing fancy, but yummy!  I will make them again!

 

Easy Beef Enchiladas Recipe

Recipe from HERE

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild (red) enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes (I didn't have, so didn't use)
• 1/2 can refried beans (optional)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

 

Directions:

Put beef, bouillon, and enchilada sauce into the crockpot on low 7-8 hours, or until meat is very tender. (I cooked on high for 4 hours)

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.  (this recipe does an individual enchilada at a time, but I just rolled them all put them in a pan and then did the broil thing)

 

Serve.
Makes 5-7 burritos, depending on how full you make them. 

What it looked like on the inside.

I made some baked taquitos with some of the filling too.  Yum!

Baked Turkey Chimichangas

Here is another dish for your Cinco de Mayo party!!

These were really yummy!  However, next time I'm going to use ground beef instead of turkey.  Usually I don't mind using turkey instead of beef, but in this recipe, I think beef would taste much better, though John liked the turkey.  Either way, it's super yummy! 

I made mini chimis using small flour tortillas. 

Baked Turkey Chimichangas
Recipe from HERE 

1-½ pound Ground Turkey ( Or Chicken)

1 package Taco Seasoning (1.25 Oz)

1-¼ cup Water

1 teaspoon Ground Cumin

2 teaspoons Chopped Fresh Oregano

2 Tablespoons Chopped Fresh Cilantro

1 can Fire-roasted Green Chiles (7 Oz.)

½ cups Diced Fresh Tomatoes

2 Chopped Green Onions

½ cups Low Fat Sour Cream

½ cups Shredded Cheddar Cheese

4 Tablespoons Melted Butter

6 Flour Tortillas (burrito Sized / Large)

½ cups Shredded Cheddar Cheese (to Melt On Top)

1.  Brown meat. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

2.  Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated.

3.  Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

4.  Brush both sides of tortilla with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.

5.  Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes at 450 degrees or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.

6.  Enjoy!!



You guys, I made TAMALES!!!!!!

I was so excited to eat these, I BARELY got a picture... 

I kept saying this over and over, "I made tamales!!"  I also told every member of my family that I talked to on the phone, "Guess what? I made tamales!"  I'm easy to please like that.  I think I can check this off my bucket list!  But, don't get me wrong, I will be making these for the rest of my life!! 

I love tamales!!!  Over a decade ago, I helped someone make tamales for my family.  She didn't speak any English, and my mom and I were helping her.   She used shortening, and while mom and I picked every piece of fat off the pork we were using she just reached over and grabbed the pork, fat and all!  Gross!  So, I loved being able to make my own without any fat on the chicken and no lard in the dough part!  I did almost jump ship when I started going through the corn husks to wash and found a super long dark hair and little buggies, etc...  If you know me and my issues, preservering through that is a big deal...  I did throw away quite a few corn husks though.... Now I know never to trust someone else to make these because what if they didn't wash them good enough!?!?!  Yeah, I have issues.  Mine got washed a few times... 

I read lots of recipes to see how to make these and roll these, etc.  I had to be a little creative with making them because I don't have a steamer that goes inside a pot (must get one!!!), so you can see my pictures below.  I did change from the original recipe a tiny little bit, so the recipe below has my changes.  I'm no expert, so don't judge me if I'm not doing a part that is authentic or something, but this worked for me. 

This is a time intensive meal, but worth it!  You could also make the chicken part ahead of time and let it sit in your fridge until you are ready to use it, to cut back on your meal preparation for one day. 

Something that made me love tamales even more??  My kids loved them too!!!


Healthier Chicken Tamales
Recipe from HERE

Ingredients

 

Wrap

• 18 corn husks (I actually used a lot more than this.... but I didn't count...sorry.)

Filling

• 3 1/2 cups boiled and shredded chicken
• 1/3 onion (finely chopped)

Filling Sauce

• 1 1/3 cup water (from boiling the chicken)
• 1 teaspoon chicken bouillon
• 1 teaspoon lime juice
• 4 Tablespoons Taco seasoning
• 1 1/2 Tablespoons corn starch
• 1 Tablespoon cold water

Dough

• 4 cups masa (no salt added)
• 6 teaspoons canola oil
• 4 cups hot water
• 2 teaspoons salt
• 1 teaspoon garlic powder

 

Preparation

1. Before starting, (I washed my corn husks first!!!!! then did the next part)  place your corn husks in water and allow them to soak for at least 2 hours, but a lot of recipes I looked up had them soak overnight. Once they are completely soaked and pliable, completely rinse them (again...). 

Filling

1. Cook enough chicken breasts (It took 2-3 large breasts) to render 3 1/2 cups of shredded chicken. (You can shred it with a fork, or chop it in a food processor for smaller pieces).
2. Add in the finely chopped onion and mix well.

Filling Sauce

1. In a small saucepan, put the 1 cup of water from the boiled chicken, the bouillon, lime juice and the taco seasoning together and stir over a low heat.
2. Dissolve the cornstarch in the cold water, then add that to the saucepan and stir until it thickens to the consistency you want. Note: It needs to be thick enough to make a thin gravy to mix with the chicken.
3. Pour the sauce together with the shredded chicken and thoroughly mix. Set this aside.

Dough

1. Mix the masa, garlic powder, and salt together. Add in the canola oil and mix completely. Note: This will still be very dry.
2. Mix the hot water in 1 cup at a time. Mix by hand. It should end up as a very moldable and pliable consistency. (I think ours may have been a little wet, but it still worked...)

Assembling the Tamales

1. Rather than trying to explain in words how to spread the masa, fill it, and roll it.  (Pictures below)
2. Wax paper will work well as the sheet for laying over the masa. Spreading with just your fingers works very well too once you get the feel for it.
3. I recommend that you spread the masa as thin as you can.
4. I pulled strips from one of the husks to use as a tie to hold the fold together. This helps if you aren't completely filling your steamer.

Cooking

1. Once you've loaded the tamales in the steamer, (opened end facing up), pour enough water in the pan to come just below the the bottom of the tamales, but not too much that the tamales are getting wet. Watch the water level so it doesn't boil away. (Not a good thing!)
2. Steam the tamales for 1 to 1 1/2 hours checking regularly.
3. Note: To check for doneness, remove a tamale and let it sit for 5 minutes. The masa should no longer be sticky, and it should easily pull away from the husk

Have your bowl of dough, bowl of husks (not shown), bowl of chicken, somewhere to stuff the tortillas (I used a cookie sheet), and your steamer to put them in (or I used a colander... you'll see.), and a paper towel to wipe off the ickies on your fingers. 

 

Spread your dough in the middle of your husk.

Put a spread of chicken filling in the middle.  Notice I tore a few husks to tie the tamales with. 

 

To wrap your tamale, bring the two sides of your dough together, closing in the chicken.  Then fold over that part, then the two ends.



I didn't have to tie all the tamales, just the ends that were thicker and wouldn't stay folded over.





See, my handy dandy colander filling in as a steamer.  You can see one tamale where I didn't need to tie it and the other one where I only needed to tie one end together.



All the tamales.  My husband started helping me, so it got a little sloppy....  ;)

Since I didn't have a steamer, I put a little water in the bottom of my stockpot, then put a small stainless steel bowl down to put my colander on, so the water wouldn't touch it. 



I put the colander in the stock pot and put the lid on. 

All done!!  You can see where my husband put too much chicken fillin in them and they didn't get wrapped good. 

 

 

Not your mama's triscuit

Photo from HERE

When I was a kid, I hated that my mom bought Triscuits.  I thought it was the most horrible cracker ever made.  As I got older I enjoyed Triscuits with my cheeseballs and such, but a few months ago, someone introduced me to these cracked pepper triscuits, and I've been hooked ever since!!  Super yummy!  Though a little much when paired with pepper jack cheese, in case you were wondering...

Cheesy Sausage Tortellini

 

 

A few months ago the all natural smoked sausage I buy was on sale for super cheap so I bought a ton and put it in the freezer.  I searched for and tried some recipes from Pinterest to make me finally get around to using it.  Here are three recipes I tried and enjoyed.  They are super simple, easy to throw together, and yummy.   

 

1. Spicy Sausage Pasta

2.  Oven roasted sausages, potatoes, and peppers. 

3.  Cheesy Sausage Tortellini
Recipe from HERE 

2 tbsp olive oil
1 lb smoked turkey sausage
2 cloves garlic, minced
3/4 cup chicken broth
1 cup tomato sauce (or your favorite spaghetti sauce)
1/2 cup regular or heavy cream
9 oz tortellini
salt and pepper to taste

1. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until just starting to smoke. Add sausage and cook until well browned, about 3-4 minutes per side. Add garlic and stir until golden and fragrant, about 30 seconds.

2. Add both, tomato sauce, cream, tortellini, and salt and pepper and stir to combine until simmering and bubbly.

3. Cover and simmer over low heat for 12 minutes until tortellini are tender and heated through. Enjoy!! :)

Makes 4 servings. Nutritional Information for this recipe can be found at CalorieCount.com.

Where has this stuff been all my life????????

Picture from HERE and also available there

 

Move over Nutella, 'cause Mama's got a new addiction!!!!   An addiction to Biscoff Spread.  Oh my word people, this is so super yummy.  So good, in fact, when I am forced to share with my children, I imagine a Biscoff Spread commercial where a mother is hiding in the pantry with the door closed eating her Biscoff Spread so she won't have to share with her kids.  For real. 

 

I loved the cookies, but you guys... the spread.... 

 

You can buy this at Wal-Mart, and I got some at a regular grocery store.  I saw that World Market carries it as well.  Trader Joe's has a version called Cookie Butter. 

 

Biscoff Spread is all natural, and I dare you to not eat the whole jar in a week... 

 

I mean, I'm not saying that we did that or anything...

Copy Cat Hawaiian Rolls

Wow, you guys!  This is a good recipe!  As I started making it, I became a bit skeptical that these were actually going to turn out.  I persevered and stuck to the instructions...  :)  And, they came out beautifully.  (Though, a little brown on the top... I got distracted... Imagine that with four kids!!) 

These taste like the ones you buy in the store, except better because they taste fresh and home made!  They taste like the bread I had in Hawaii.  It makes sense that Hawaiian bread has pineapple juice in it!  I don't know why I never figured that out before!!  Enjoy!

Copy Cat Hawaiian Rolls Recipe
Recipe from HERE

• 6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
• 3 eggs
• 2 cups pineapple juice
• 3/4 cup sugar
• 1/2 teaspoon ginger
• 1 teaspoon vanilla
• 2 (1/4 ounce) envelopes yeast
• 1/2 cup (8 tablespoons) butter, melted

Instructions

1. In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter.
2. Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
3. Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.  (For the record, my dough never rose during this step...and I didn't have time to wait and see if it would...)
4. Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
5. Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. I baked one loaf of bread, forming the remaining dough into 15 rolls and baking in a 9x13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.  (I made 30 rolls in 2 different sized pans.  I rolled balls of dough in my hands and put them almost touching in the pan.)
6. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. (Mine would have been done at 20 minutes) Brush tops with melted butter, and serve warm. 

Copy Cat Red Robin Onion Rings

Whenever I eat onion rings I think back to when I was a kid, my dad would make onion rings sometimes on Sunday evenings as a treat! 

I was impressed with this recipe. I've made a lot of onion rings that don't stay coated as well like these did.

I had already started making the onion rings when I pulled out my Panko bread crumbs and they were Italian seasoned!  Oh well, I made them anyway and they still turned out, just next time I'll make them without the Italian seasoned bread crumbs. 

I did change up a few things with this recipe, because it wasn't working.  I added a step in #4 below.  Also, in step #3 it tells you to put a teaspoon of the salt mixture in each bowl, but then you have all this seasoning left over.  I just distributed it evenly in all three bowls.  Also, next time I will put the Panko breadcrumbs in the food processor before coating the onions, because I think they need to be finer. 

The campfire sauce tasted the same as Red Robin's.  My husband thought it should be a little thinner, so next time we'll add a drop of ranch dressing to it as well. 

Copy Cat Red Robin Onion Rings Recipe
Recipe from HERE

1 tbsp. fine sea salt

1 tbsp. freshly ground black pepper

1 tbsp. paprika

1 tbsp. granulated garlic

1 tbsp. sugar

4 large sweet onions, peeled and sliced into ¾-in. slices

2 cups all-purpose flour

¼ cup cornmeal

6 large eggs

¼ cup water

5 cups panko bread crumbs (put in food processor to make a finer consistency)

6-8 cups canola oil (I used peanut oil)

Campfire Sauce

1. Combine sea salt and next 4 ingredients; set aside.

2. Separate onions into rings.

3. Set aside 3 large shallow bowls. Combine flour, cornmeal and 1 tsp. salt mixture in first bowl. Whisk eggs and water in second. Mix panko and 1 tsp. salt mixture in third.

4. Dredge each ring in flour mixture, then egg mixture. Dip ring into flour mixture again, then back in egg mixture then in panko mixture, pressing crumbs onto rings to ensure even coating. Place on parchment-lined baking sheet. Repeat with remaining onions. Cover loosely; chill 30 min.

5. Heat oil to 350 in a large deep skillet or electric fryer (use fry thermometer to ensure oil is not too hot). Fry rings in batches, allowing oil to return to 350 between batches. Place cooked onions on paper-towel-lined baking sheet.  Serve with Campfire Sauce.



CAMPFIRE SAUCE

Whisk 1½ cups mayonnaise and 1 cup prepared barbecue sauce in medium bowl; cover and chill at least 1 hour.

Copy Cat Boston Market Cornbread

 

I was introduced to Boston Market a year after we were married when we were driving to Connecticut from of all places, Boston!  Their cornbread really is yummy.  I saw this recipe pinned on Pinterest and thought I would try it. 

For the record, don't make muffins unless you have cupcake wrappers, or flour or muffin tins after greasing them.  They were close to impossible to get out.  These are probably the only three that came out whole.  

They were good.  Sweet like they serve at Boston Market, but you'll see why when you look at the ingredients.  I don't often buy Jiffy box mixes, so realistically I probably won't make this recipe again.  They were good though....

I used the first combination of the one cornbread and yellow cake mix.

Copy Cat Boston Market Cornbread Recipe
Recipe from HERE

• 1 box Jiffy Mix Cornbread Mix
• 1 box Jiffy Mix Yellow Cake Mix
  OR
• 2 boxes Jiffy Mix Cornbread Mix
• 1 box regular yellow cake mix

Directions: Mix both boxes according to directions, and combine the batter. You can use a large mixing bowl and combine both boxes of mix together and add the other ingredients all at once. If you have only boxes of Jiffy Mix, use a brownie sized baking pan, 8x8", if you are using a box of regular cake mix, use a 9x13" pan. Spray pan with cooking spray. Bake at 350 degrees until done, approx. 30 minutes. Test for doneness: insert a toothpick, it should come out clean.

Notes from the blogger where I found the recipe: Please note from the comments: "If you can't find the Jiffy yellow cake mix, only use Duncan Hines, Butter Golden cake mix...It's the only one WITHOUT pudding in the mix." I have made it with regular yellow cake mix and I liked it, but it may be too 'cakey' for some...if so...try the Duncan Hines, Butter Golden cake mix

Copy Cat PF Changs Lettuce Wraps

 

 

I don't think these tasted exactly like the lettuce wraps that they serve at P.F. Chang's, they definitely don't look like them, and we didn't have the little noodles, but they were really tasty!!  John really loved them, and really it's a pretty healthy dish. 

 

The food processor should be your friend if you are going to make this.  I diced everything using the food processor.  After I cooked the chicken, I put it in the food processor too instead of dicing it into small pieces. 

 

Copy Cat P.F. Chang's Lettuce Wrap Recipe

Recipe from HERE 

 

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnut

2/3 cup mushroom

3 tablespoons chopped onions

1 teaspoon minced garlic

4 -5 leaves iceberg lettuce

Special Sauce:

1/4 cup sugar

1/2 cup water + 2 tsp.

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon spicy mustard

1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce:

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

1.  Make the special sauce by dissolving the sugar in water in a small bowl and adding other ingredients.  Put in refrigerator until ready to serve.

2.  Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot.

 

3.  Mince water chestnuts, mushrooms, onions to about the size of small peas.

 

4.  Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. I actually ended up adding another tablespoon of the soy sauce, brown sugar, and 1/4 tsp. of the rice vinegar because I think the chicken breasts I used were huge and it was a little dry. 

 

5.  When chicken is cool, mince it to the same size as mushrooms and water chestnuts.

6.  With the pan still on medium high heat, add another Tbsp of oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with Special Sauce.

Copy Cat Mimi's Carrot Raisin Bread

 

 

John and I love eating out and trying new restaurants, however now that our children all eat big people portions, eating out is really expensive, so we don't do it anymore.  It's really sad.  But, I get over it by just finding our favorite recipes and making them at home!  So, we get good food for way less money!  Perfect!

 

My favorite food that Mimi's Cafe serves is the carrot raisin bread that is in the bread basket they give you.  I like to order a whole loaf if I go at lunch or breakfast when they don't give you the bread basket.  Why have I never looked this recipe up before now?!?!?!!? 

 

This is a really great and yummy recipe!  It does taste like the bread Mimi's serves, even more so the day after.  So, bake it then eat it the next day for the more authentic Mimi's taste.  I didn't add the walnuts.  I don't mind them at the restaurant, but that's the perks to making the recipes at home, you can leave your not so favorites out! 

 

Copy Cat Mimi's Carrot Raisin Bread Recipe

Recipe from HERE



1 1/2 c	flour
1 tsp	baking soda
2 tsp	baking powder
2 tsp	cinnamon
1/2 tsp	salt
1 c	vegetable oil
1 1/2 c	brown sugar
3	eggs
1/2 c	chopped walnuts (I didn't add)
1/2 c	crushed pineapple, drained
1/2 c	raisins
1 c	finely shredded carrot

1.  Preheat oven to 350 degrees.

2.  Grease and flour 2 regular sized bread loaf pans.

 

3.  In a medium bowl; sift together first five ingredients; set aside.

 

4.  In a separate bowl; whisk together oil, brown sugar and eggs; pour into flour mixture and stir well.

 

5.  Stir in walnuts, pineapple, raisins and carrots.

 

6.  Pour into prepare pan(s). Bake 30 to 40 minutes until lightly browned. Test with toothpick or cake tester to make sure it's done.

 

***  I didn't do any sifting.  I dumped all the ingredients together in the Kitchen Aid, and added the carrots, pineapple, and raisins last. 

Who needs girl scout cookies?????

Seriously. These cookies are better than thin mints!

I never (read 99.5% of the time) buy store bought cookies.  However, these were on an end cap at the grocery store where I was standing trying to figure out the cost of something after all my coupons.  I happened to look over, and these were right in my line of vision...  B1G1F!!!  That's buy one get one free! 

I thought, why not?! 

Oh. My. Word.  I could not stop eating them!  They were really, really, really good.  You know, for a store bought cookie.  But, still!!  I would buy these over thin mints ANY DAY!!  Plus I only paid a fourth for these as I would have for a box of thin mints! 

They are so good... 

Just sayin'...

A Painting Party

Our friends bought a home that they had to put a lot of work into. I always thought it would be fun to have a housewarming party where people show up to help you do stuff in your new house... So, she was game and we did a painting party.

A long time ago, I taught a class on party planning and had a party themed like this with lots of ideas, but when I went to do this party, I couldn't find that handout I made, and my brain was dead and couldn't think of any ideas either! 

I didn't take any pictures until right at the end when everyone was cleaning up - but we got a lot done!

So, the game we played was the clothespin game where if you said the word "paint" you lost your clothespin. Whoever had the most clothespins won. That was pretty funny. It's hard not to say the word, 'paint' when you are at a painting party!

Cheesy Grits

I'm sorry, but I have no skills to get good pictures... 

Guys, I know... Grits??  But, you can't knock 'em 'til you've tried them!

I grew up eating these as a hot cereal for breakfast.  People from the south (way more south than me) are like, "Breakfast, what?"  Usually they are a side with shrimp or something...  At my house it's breakfast.

I was making these once for John after we got married, and he was like, "No, gross.  I don't like grits."  Then he tasted them...  funny, he had a sudden change of heart. Same thing with his sister.  I made them for breakfast once when she was visiting, and while we were out shopping later that day she asked, "Could you make some more grits for lunch?"

Now, if you don't like grits because of the texture, I can't help you there.

Also, no one in my family would ever measure out how much sugar, cheese or milk you would use when making grits, you just toss it in the pot or your bowl.  But, part of the reason for this blog is so my kids will have some of my recipes that I haven't really written down, and none of that "a handful of this, or a few drops of this" like my grandma does to me.  They can experiment with those handful and drops after they make the recipe.

Cheesy Grits Recipe

2 c. water
1/2 c. grits
1/2 c. shredded cheddar cheese (a little less than 1/2 or to taste)
2 T. sugar (or more if you'd like...)
2 T. milk (or more if you want them thinner)

1.  Bring your water to a boil in a small pot.

2.  Stir in your grits.  Turn down the heat to medium low and cover.  Cook for 5-7 minutes, stirring occassionally.  (It does stick.)

3.  Uncover and stir in shredded cheese and sugar.  Less or more to your liking. 

4.  Add the milk (basically to cool it down so you can eat it and to make it a little thinner).

5.  Enjoy!  This should serve 2, but I'm going to be honest, I eat all of this by myself....

Boy Baby Shower

Here is a baby shower I helped throw for a friend. We went with the color scheme black, white, and blue. 
 

 

 Some times I start a project and think, "Why didn't I make this easier on myself!"  Making all those little bow ties for the invites was a little crazy!  Cute, but crazy.

 

 

 

We had some black and white themed food:

I made some Homemade Oreos - RECIPE HERE

I made some Homemade Hostess Cakes - RECIPE HERE

 

My friend's favorite cake is a tres leches cake.  Well, I didn't want to serve a sheet looking cake, so I was very adventurous and made it two tiered...  I'll just say, it was an adventure....  Plus I over whipped the whipping cream frosting part.  But, I must say I was pretty pleased with how it turned out. 

 

My friend made some wedding cookies and some sugar cookie cups.

Since we had bow ties as the theme  - who could tie a tie the fastest?

I made Melissa a little bow tie onesie for her baby to match our theme. 

Baby showers are so fun!