Ingredients:

(This recipe is not grill friendly, omit the cheese if you want to grill it)

• 1 1/3 pounds ground turkey breast, the average weight of 1 package
• 1 medium red onion, half finely chopped, half diced
• 1/4 pound sharp cheddar cheese, cut into 1/4-inch dice
• 1 rounded tablespoon chili powder, a healthy palmful
• 2 teaspoons cumin (2/3 of a palmful)
• 1 jalapeño or serrano pepper, seeded and finely chopped
• 2 cloves garlic chopped
• Salt and freshly ground black pepper
• 3 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
• 1/2 cup sour cream
• A handful of cilantro leaves, chopped

Dissolve yeast completely in 1/2 cup lukewarm water; stir in sugar and salt. Add warm water or milk; stir until frothy and smooth. Add shortening or butter and 4 cups of the flour to make a moderately stiff dough which is each to handle.

Place dough on lightly floured surface; knead until smooth and elastic, five to six minutes. Place dough in lightly greased bowl. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. Punch down dough. Place on lightly floured surface and roll out to 1/2 inch thickness. Allow to rest five minutes. Cut with pizza cutter into desired shapes.

Fry dough in deep, hot vegetable shortening (350 degrees) one minute on each side. Serve hot with honey butter, butter and honey, or jam.

For Wheat Bread Scones, substitute 2 cups whole wheat flour for 2 cups of all purpose flour.

Thanks to Recipe Cut Outs for sharing this amazing recipe!

The Menu:

Re-fried beans (from a can) topped with a bit of cheese

Shredded Lettuce

Mexican Rice

Beef Enchiladas

Mexican Rice

Ann Bowman

2 Tbsp Olive oil or vegetable oil
1 C  long grain white rice
2 C chicken broth

1 small can tomato juice
salt and pepper

(I also added a couple shakes of Cumin and Chili powder to eliminate some of the tomato taste)

Heat oil in a skillet. Add the rice. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat. Add the chicken broth. Add the tomato juice. Add some salt and pepper. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid. (I ’stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.) Simmer/cook for about 20 minutes, until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so.

Simple Perfect Enchiladas!

Pioneer Woman

Ingredients

FOR THE SAUCE:

• 1 Tablespoon Canola Oil
• 1 Tablespoon All-purpose Flour
• 1 can (28 Ounce) Enchilada Or Red Sauce
• 2 cups Chicken Broth
• ½ teaspoons Salt
• ½ teaspoons Ground Black Pepper
• 2 Tablespoons Chopped Cilantro

FOR THE MEAT:

• 1-½ pound Ground Beef
• 1 whole Medium Onion, Finely Diced
• 2 cans (4 Ounce) Diced Green Chilies
• ½ teaspoons Salt

FOR THE TORTILLAS:

• 10 whole (to 14) Corn Tortillas
• ½ cups Canola Oil

TO ASSEMBLE:

• 3 cups Grated Sharp Cheddar Cheese
• ½ cups Chopped Black Olives
• 1 cup Chopped Green Onions
• ½ cups Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Hot Fudge Sundae Cake Recipe

(cake in a crockpot)

1 cup all-purpose flour
1/2 cup granulated sugar
2 Tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
1/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water

1. Spray inside of 2 to 3 1/2 quart slow cooker with cooking spray.

2. Mix flour, granulated sugar, 2 tablespoons cocoa, baking powder, and salt in a medium bowl.

Stir in milk, oil, and vanilla until smooth.

Stir in nuts, then spread batter evenly in bottom of cooker.

3. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in cooker.

4. Cover and cook on high heat setting 2 to 2 1/2 hours or until toothpick inserted in center comes out clean.

5. Turn off cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving.

6. Spoon warm cake into dessert dishes and spoon sauce over cake. Top with your favorite ice-cream.

Very good.

Ingredients can be halved and made in a small crock pot

Asian Beef Buns

Dough

• 1/3 cup(s) warm water, (105 to 115 degrees F)
• 1 TBSP active dry yeast
• 3 1/2 tablespoon(s) sugar
• 1 3/4 cup(s)  flour
• 1/2 teaspoon(s) salt
• 2 large eggs, warmed to room temperature and beaten
• 3 tablespoon(s) vegetable oil

Filling

• 1 tablespoon(s) vegetable oil
• 1 tablespoon(s) peeled, chopped fresh gingerroot
• 2 clove(s) garlic, finely chopped
• 3/4 pound(s) ground beef round
• 2 tablespoon(s) hoisin sauce
• 2 tablespoon(s)  soy sauce
• 1/4 teaspoon(s) paprika
• 1/8 teaspoon(s) ground red pepper
• 1 cup(s) finely chopped green onions
• 1/2 cup(s) chopped roasted sweet red pepper
• Black sesame seeds, (optional)

Egg Glaze

• 1 large egg
• 2 tablespoon(s) milk

1. Prepare Dough: In small bowl or 1-cup measuring cup, combine water, yeast, and 1/2 tablespoon sugar; stir to dissolve yeast. Let stand until foamy — about 5 minutes.
2. In medium-size bowl, combine 1 1/2 cups flour, the remaining 3 tablespoons sugar, and the salt; stir in yeast mixture, eggs, and oil, mixing until combined.
3. Turn dough out onto floured surface. Knead dough, adding as much of remaining bread flour as necessary to prevent stickiness, until smooth and elastic — about 8 minutes.
4. Wash, dry, and oil mixing bowl; place dough in bowl and turn to bring oiled side up. Cover with clean cloth and let dough rise in warm place, away from drafts, until double in size — about 1 1/2 hours.
5. Meanwhile, prepare Filling: In large skillet, heat oil over medium heat; add gingerroot and sauté 1 minute. Add garlic and cook 30 seconds. Stir in beef, hoisin sauce, soy sauce, paprika, and ground red pepper. Cook until beef browns. Remove from heat and stir in green onions and sweet red pepper. Set aside.
6. Grease 2 baking sheets or line with parchment paper. When dough has doubled, punch down and shape into a 10-inch-long log. With serrated knife, cut log crosswise into ten 1-inch-thick slices. On lightly floured surface, roll out one slice to a 4-inch round. Roll out or press just around the edge of round so that the middle is slightly thicker and the round is 5 inches wide. Fill center of round with 1 heaping tablespoon beef filling; gather up edge to form a pouch and pinch together tightly to seal bun. Turn bun over and gently shape into a ball; place seam side down on greased sheet. Repeat with remaining slices and filling. Cover beef buns with clean cloths or plastic wrap and let rise 30 minutes. Meanwhile, prepare Egg Glaze.
7. Heat oven to 350 degrees F. Brush buns with Egg Glaze and sprinkle, if desired, with sesame seeds. Bake 20 to 25 minutes or until well browned. Cool buns on wire rack; serve warm.
8. Egg Glaze: In small bowl, beat together 1 large egg and 2 tablespoons milk until blended; refrigerate when not using.Nutrition information per bun without sesame seeds

Mint Chip Cookies…..YUM!

Ingredients:

1/2 cup  butter – softened
3/4 cup brown sugar
1/2 cup white  sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 – 10 minutes.

Cool on pans for two minutes before removing

Ingredients

• Oil
• 2 large eggplants
• All-purpose flour (1-2 cups)
• 4 eggs
• Bread crumbs (about 2-3 cups)
• 1 quart marinara sauce (32 oz I used two cans of HUNTS spaghetti sauce)
• 8 ounces sliced dry mozzarella (I shredded mine)
• 4 ounces grated Romano  (I used plain old Parmesan)

Directions

Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.

Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.

In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.

Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.

Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano

Place the eggplant into the oven and cook for 20 to 25 minutes.

Garlic Parmesan  Risotto

INGREDIENTS

• 1 14.5-ounce can low-sodium chicken broth plus water to equal 2-1/2 cups
• 3 tablespoons olive oil
• 1-1/4 cups (8 ounces) arborio rice(medium grain rice)
• 3 large cloves garlic, minced
• 2 tablespoons freshly grated Parmesan cheese
• Freshly chopped parsley, for garnish

Bring the broth to a boil over high heat. Cover; reduce to low and keep at a simmer.

In a medium saucepan, heat the olive oil over medium heat. Add the rice and stir for about 1 minute to coat all grains. Add the garlic and cook an additional minute.  Add about 1/2-cup of the simmering broth and stir well. Stir often until the liquid is absorbed. Add another 1/2-cup of the broth and repeat the process. It should take about 30 minutes until the last of the broth is absorbed. Regulate the heat if it appears that the liquid is absorbed too fast. When the rice is done, add the Parmesan cheese and stir well to combine.

Arancini

Recipe from Food is Luv
(4 servings)
3 cups cooked mushroom risotto, cooled (I used Garlic Parmesan risotto recipe above )
12  mozzarella cubes, 1/2 inch
1 cup all-purpose flour
2 eggs, beaten
1 cup panko bread crumbs
vegetable oil for frying

to serve
1/2 cup of marinara sauce
1 tablespoon flat leaf parsley
2 tablespoon of parmesan (optional)

wet your hands with water. scoop a heaping tablespoon of the risotto and roll into a 2 ” ball. Gently toss back and forth between your hands. poke a small hole in center of each ball with your finger. insert a cube of the mozzarella, add 1/2 tablespoon more risotto to close up the hole and form back into a ball.

place the flour, eggs and panko crumbs in 3 separate bowls. first, dredge a risotto ball in flour, shaking off excess. second, dip in egg, letting excess drip off. lastly, dredge in bread crumbs.

when you are ready to fry, fill large pot with about 1.5 inches of vegetable oil on medium high heat. in small batches, carefully place the risotto balls into the oil. when one side is golden brown, turn the ball so all sides are evenly browned, about 4 mins total. using a slotted spoon, let the excess oil drain and place on a wire rack, with paper towel underneath it. top with parsley and serve with a side of marinara sauce.

Chicken Pot Pie

Crust

1 cup butter chilled and cut into 16 pieces

3 cups all purpose flour

3 tbsp Sugar

1/3 cup ice water

Sift together flour and sugar. Cut in butter with a pastry blender or fork until it resembles course crumbs. Lightly knead to form ball split into two  balls and then flatten each, then cover with plastic wrap and chill for an hour or over night.

For the Filling

2 cups chicken (or turkey)  cooked and cut into bite sized pieces

1 small onion diced

2 large carrots diced

2 stalks celery diced

1 potato diced

2 cloves of garlic minced

2 tbsp oil

1 can cream of chicken soup

2 tbsp grated parmesan

1 egg lightly scrambled

Saute onions garlic and potatoes in oil in skillet for 2 minutes, then add carrots and celery saute for 2 minutes, remove from heat add soup  and chicken and set aside.

Preheat oven to 375º

Roll out  one ball into a  9 inch circle (or in my case square) Lay over pan. Pour in the mixture then roll out second ball into a 9 ” circle (or square) and lay over the top. trim edges to hand just over the edge of pan (longer if you like more crust) fold under toward pan and then either scallop with fingers or use a fork.  Brush with egg mixture,  Bake for 15  minutes and then sprinkle Parmesan on, cook for 15-20 minutes longer until lightly browned.

let cool Ten minutes before serving. Yum Yum