Posts
Walking Tacos
INGREDIENTS:
individual bags of tortilla chips
1 pound prepared taco meat
shredded lettuce
shredded cheddar cheese
sour cream
salsa
PREPARATION:
Heat up meat in a pan over the campfire, grill or campstove. Crunch up the tortilla chips in each bag, then use a scissors to cut the bags open along the side. Fill each bag with meat and toppings of choice.
Use a fork to eat right out of the bag. Just throw away the bags when done.
Servings: as requiredPreparation time: 10 minutes
Sunday, September 30, 2007
Quick Southwest Chili
Quick Southwest Chili
INGREDIENTS:
1 1/2 pounds hamburger or ground turkey
2 cans kidney beans
1 can pinto beans
1 can whole kernel corn
1 can pitted black olives (optional)
1 small onion, diced
1 can Rotel tomatoes
1 can stewed tomatoes
1 package Taco seasoning
1 package Hidden Valley ranch dressing
PREPARATION:
Fry the hamburger with the onion. When done, drain the grease and then add all the other ingredients and stir to mix well. Heat for 15 minutes or until all ingredients are hot.
Servings: 8 - 10Preparation time: 30 minutes
INGREDIENTS:
1 1/2 pounds hamburger or ground turkey
2 cans kidney beans
1 can pinto beans
1 can whole kernel corn
1 can pitted black olives (optional)
1 small onion, diced
1 can Rotel tomatoes
1 can stewed tomatoes
1 package Taco seasoning
1 package Hidden Valley ranch dressing
PREPARATION:
Fry the hamburger with the onion. When done, drain the grease and then add all the other ingredients and stir to mix well. Heat for 15 minutes or until all ingredients are hot.
Servings: 8 - 10Preparation time: 30 minutes
Quick and Easy Nachos
Quick and Easy Nachos
INGREDIENTS:
1 pound lean ground beef
1 large tomato, diced
1 small can sliced olives
2-3 cut up green onions
1 can pinto beans, drained
1 jar of nacho cheese sauce
1 bag tortilla chips
1 cup sour cream
1 small can jalapeno chili
1 cup salsa
PREPARATION:
Brown and drain ground beef. Cut tomato and onions while beef is cooking. Remove lid from cheese sauce. Heat cheese in microwave at 30 second intervals until it can be poured from the jar. Stir cheese after each heating.
Jar may also be placed in a pan of water that's heated over a medium setting. Pile chips on a paper plate and add all the other ingredients. Carefully pour cheese over all and enjoy!
INGREDIENTS:
1 pound lean ground beef
1 large tomato, diced
1 small can sliced olives
2-3 cut up green onions
1 can pinto beans, drained
1 jar of nacho cheese sauce
1 bag tortilla chips
1 cup sour cream
1 small can jalapeno chili
1 cup salsa
PREPARATION:
Brown and drain ground beef. Cut tomato and onions while beef is cooking. Remove lid from cheese sauce. Heat cheese in microwave at 30 second intervals until it can be poured from the jar. Stir cheese after each heating.
Jar may also be placed in a pan of water that's heated over a medium setting. Pile chips on a paper plate and add all the other ingredients. Carefully pour cheese over all and enjoy!
Maple Apple Dumplings
Maple Apple Dumplings
INGREDIENTS:
5 Granny Smith apples
20 canned biscuits
2 cups water
2 sticks butter
1 cup sugar
cinnamon
maple syrup
PREPARATION:
Cut, peel, core and slice apples into 1/8th wedges. Line Dutch oven with foil. Melt butter and mix sugar and water all together. Cut each buscuit in half and form around each individual apple wedge. Pour half of water mixture into lined Dutch oven.
Put in biscuit/apples. Pour rest of water mixture over top of buscuit/apples. Drip about a quarter cup of maple syrup on top. Sprinkle with some cinnamon. Cook in Dutch oven for about 40 minutes. For 10" Dutch oven use 10 coals on bottom and 16 on top. For 12" Dutch oven use 12 coals on bottom and 18 on top. Be sure to spin the lid and rotate the oven about every 10 minutes to prevent hot spots.
INGREDIENTS:
5 Granny Smith apples
20 canned biscuits
2 cups water
2 sticks butter
1 cup sugar
cinnamon
maple syrup
PREPARATION:
Cut, peel, core and slice apples into 1/8th wedges. Line Dutch oven with foil. Melt butter and mix sugar and water all together. Cut each buscuit in half and form around each individual apple wedge. Pour half of water mixture into lined Dutch oven.
Put in biscuit/apples. Pour rest of water mixture over top of buscuit/apples. Drip about a quarter cup of maple syrup on top. Sprinkle with some cinnamon. Cook in Dutch oven for about 40 minutes. For 10" Dutch oven use 10 coals on bottom and 16 on top. For 12" Dutch oven use 12 coals on bottom and 18 on top. Be sure to spin the lid and rotate the oven about every 10 minutes to prevent hot spots.
Saturday, September 29, 2007
Canned Apple Pie Filling
This is a good recipe if you have an apple tree and don't know what to with all those apples. Give this recipe a try and tell me what you think. Good Luck.
Canned Apple Pie Filling
This tasty pie filling comes in handy for fast wintertime desserts--use it to make apple pie or apple crisp, or serve warm over ice cream, pancakes or waffles.
Ingredients:
Peeled, cored and sliced apples (any kind) to fill 6 one-quart jars
4 ½ cups sugar
1 cup cornstarch
2 tsp. cinnamon
½ tsp. nutmeg
10 cups water
3 T. lemon juice
Preparation:
Pack apple slices tightly into the hot, sterilized quart jars. Measure sugar into a heavy-bottomed Dutch oven or stock pot. Sift together cornstarch, cinnamon and nutmeg; stir well to combine with sugar. Gradually add water, whisking vigorously to remove lumps. Cook over medium-high heat, stirring often, until thickened and bubbly. Remove from heat and stir in lemon juice.
Using a ladle and canning funnel, pour syrup over packed apples in jars, leaving a ¾-inch headspace. Slide a butter knife between mixture and sides of jar to remove any air bubbles; add more syrup if necessary. Wipe rims of jars, seal with prepared lids and rings, and process in a boiling water bath for 20 minutes. Makes 6 quarts.
Canned Apple Pie Filling
This tasty pie filling comes in handy for fast wintertime desserts--use it to make apple pie or apple crisp, or serve warm over ice cream, pancakes or waffles.
Ingredients:
Peeled, cored and sliced apples (any kind) to fill 6 one-quart jars
4 ½ cups sugar
1 cup cornstarch
2 tsp. cinnamon
½ tsp. nutmeg
10 cups water
3 T. lemon juice
Preparation:
Pack apple slices tightly into the hot, sterilized quart jars. Measure sugar into a heavy-bottomed Dutch oven or stock pot. Sift together cornstarch, cinnamon and nutmeg; stir well to combine with sugar. Gradually add water, whisking vigorously to remove lumps. Cook over medium-high heat, stirring often, until thickened and bubbly. Remove from heat and stir in lemon juice.
Using a ladle and canning funnel, pour syrup over packed apples in jars, leaving a ¾-inch headspace. Slide a butter knife between mixture and sides of jar to remove any air bubbles; add more syrup if necessary. Wipe rims of jars, seal with prepared lids and rings, and process in a boiling water bath for 20 minutes. Makes 6 quarts.
Maple-Cinnamon Glazed Nuts.
This is a really great recipe. I usually make this on Sundays to eat while we are watching football. Make this and tell me what you think.
Maple-Cinnamon Glazed Nuts
Makes 2 cups
2 cups mixed, raw or roasted, unsalted nuts of your choice, such as almonds, peanuts, hazelnuts, walnut or pecan halves and Brazil nuts
3 T. butte
r2/3 cup brown sugar
2 tsp. maple extract
1/2 cup white sugar
2 tsp. cinnamon
Line a baking sheet with foil. Butter the foil; set aside. In a large, heavy-bottomed skillet, combine nuts, butter, brown sugar and maple extract. Cook over medium-high heat, shaking skillet occasionally to combine ingredients and coat nuts, until sugar begins to dissolve. Do not stir. Reduce heat to low and cook for 5 minutes, stirring occasionally. Pour nuts onto prepared baking sheet and let cool completely. Combine white sugar and cinnamon in a sturdy plastic bag; shake to combine. Break nuts into small clusters. Working in four batches, shake nuts in bag to coat with cinnamon sugar. Store tightly covered.
Maple-Cinnamon Glazed Nuts
Makes 2 cups
2 cups mixed, raw or roasted, unsalted nuts of your choice, such as almonds, peanuts, hazelnuts, walnut or pecan halves and Brazil nuts
3 T. butte
r2/3 cup brown sugar
2 tsp. maple extract
1/2 cup white sugar
2 tsp. cinnamon
Line a baking sheet with foil. Butter the foil; set aside. In a large, heavy-bottomed skillet, combine nuts, butter, brown sugar and maple extract. Cook over medium-high heat, shaking skillet occasionally to combine ingredients and coat nuts, until sugar begins to dissolve. Do not stir. Reduce heat to low and cook for 5 minutes, stirring occasionally. Pour nuts onto prepared baking sheet and let cool completely. Combine white sugar and cinnamon in a sturdy plastic bag; shake to combine. Break nuts into small clusters. Working in four batches, shake nuts in bag to coat with cinnamon sugar. Store tightly covered.
Sweet Potatoe Casserole
This is a great recipe, my husband who says he doesn't like sweet potatoes will eat this up. I hope you try it and enjoy.
Sweet Potatoe Casserole
Makes 8 to 10 servings
You can use canned sweet potato chunks, drained and mashed, for this recipe or you can use whole sweet potatoes or yams: Prick and bake them, then scoop out the flesh. Or, peel and cut them into chunks and cook as you would potatoes; drain and mash.
3 cups mashed, cooked sweet potato3 T. butter, softened1 eggpinch salt2/3 cup crushed pineapple, drained
Topping:1 cup flour1/2 cup packed dark brown sugar1/4 tsp. nutmeg1 tsp. cinnamon1/8 tsp. salt5 T. butter, cut into small pieces
Preheat oven to 350 degrees. Using an electric mixer, beat together sweet potato, butter, egg and salt. Fold in pineapple and spread into a buttered 8- by 8-inch glass dish.
For the topping, stir dry ingredients together until well-combined. Using a fork or pastry blender, cut in butter until topping is coarse and crumbly. Sprinkle over sweet potato mixture. Bake until topping browns, about 45 minutes. To serve, let cool slightly and cut into squares.
Sweet Potatoe Casserole
Makes 8 to 10 servings
You can use canned sweet potato chunks, drained and mashed, for this recipe or you can use whole sweet potatoes or yams: Prick and bake them, then scoop out the flesh. Or, peel and cut them into chunks and cook as you would potatoes; drain and mash.
3 cups mashed, cooked sweet potato3 T. butter, softened1 eggpinch salt2/3 cup crushed pineapple, drained
Topping:1 cup flour1/2 cup packed dark brown sugar1/4 tsp. nutmeg1 tsp. cinnamon1/8 tsp. salt5 T. butter, cut into small pieces
Preheat oven to 350 degrees. Using an electric mixer, beat together sweet potato, butter, egg and salt. Fold in pineapple and spread into a buttered 8- by 8-inch glass dish.
For the topping, stir dry ingredients together until well-combined. Using a fork or pastry blender, cut in butter until topping is coarse and crumbly. Sprinkle over sweet potato mixture. Bake until topping browns, about 45 minutes. To serve, let cool slightly and cut into squares.
Subscribe to:
Posts (Atom)
