Monday, March 28, 2011

Kristi Hill Dinner---Cornbread and Santa Fe Chicken Stew

Erika posted brownies from Kristi last week and today when I decided what I was making for dinner, I remembered they were both Kristi's recipes too! She made this dinner for a relief society activity a few years ago and we have loved it ever since!

1 package yellow cake mix prepared as directed (you will use half for cornbread and can make a few cupcakes with the rest)

2 cups of cake batter
1 cup yellow cornmeal
1 cup flour
3 T. sugar
1 T. baking powder
1 tsp salt
1/3 cup soft butter
1 egg
1 cup milk
1 tsp vanilla
Combine dry ingredients and mix. Cut in butter until well blended. Beat egg and milk together. Add to dry and mix until blended. Add cake batter and stir together. Pour into 8x8 pan or into cupcake pan. Bake 20-25 min at 375.

Santa Fe Chicken Stew
1/2 sweet yellow onion
1 tsp olive oil
3-4 chicken breasts, cut bite sized

Saute onions and chicken until chicken is barely done.

15 oz can Great Northern White Beans
14.5 oz. can Mexican style tomatoes, undrained
14.5 oz can petite cut tomatoes, undrained
20 oz. chicken broth
1 can corn or a cup of frozen
4.5 oz can chopped green chilis
2 tsp chili powder

1/2- 1 cup chopped cilantro
2-3 green onions, chopped

Add all ingredients to pot. Hold cilantro and onions until ready to serve.
*garnish with sour cream, shredded cheese, and avacados. (sometimes I throw in some taco seasoning to the soup too.)

Dr. Pepper Chocolate Cake or cupcakes

I am a die hard Dr. Pepper fan, so when I saw this recipe on The Sisters Cafe blog I knew I had to try it. The cupcakes are phenomenal, but really don't taste that much like Dr. Pepper to me. Even though the flavor didn't come through as much as I hoped it would, these cupcakes are the moistest ones I have ever made!

2 cups flour
1 cup sugar
1 cup firmly packed dark brown sugar
1 cup cocoa powder
1 1/2 teaspoons baking soda
1 cup Dr Pepper
1/2 cup semi-sweet chocolate chips (I used milk chocolate once and they were great, too)
2 large eggs
1 cup buttermilk
1 cup canola oil
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or 9x13 or prepare cupcake liners). Sift together the flour, sugar, brown sugar, cocoa and baking soda and set aside. Heat the Dr Pepper in a small saucepan over low heat. Add the chocolate chips and stir until melted. Remove from heat. With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients and beat at medium speed for 2 minutes. Divide the batter evenly between the prepared pans, and bake for 30 to 35 minutes or until a toothpick comes out clean. Or bake 18 minutes for cupcakes. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.

Dr Pepper Frosting

3/4 cup butter flavored shortening - (I changed this to butter. Personally I do not like shortening in frosting. Ever.)
6 Tablespoons butter, room temperature
4 cups powdered sugar
1/4 cup cocoa
1/4 cup Dr Pepper (I added an additional 1-2 Tablespoons once, and I actually liked that better. However it did make the frosting thinner...)
1 1/2 teaspoons vanilla extract

Using an electric mixer, beat the butter [and yucky shortening if you choose to use it - :)] until light and fluffy. At low speed, gradually beat in the powdered sugar and cocoa. Add the Dr Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy ~ about one minute.

Monday, March 21, 2011

MInt Brownies

This is Kristy Hill's recipe and if that doesn't tell you they are delicious I made these for St. Patrick's day to take to a teacher appreciation lunch at Cameron's school and now the art teacher is in love with me because of them. I've never made brownies using Hershey's syrup before but they turn out amazing!

Chocolate Mint Dessert
Step 1-
1 c flour
1 c sugar
1/2 c butter
4 eggs
1 16oz. can Hershey's syrup
Mint Cream Center:
2 c confectioners' sugar
1/2 c butter
1 T water
1/2 - 3/4 teas. mint extract
3 drops green food color
combine all ingredients;beat until smooth. Spread on cooled Choc. layer.
Chocolate Topping:
6 T butter
1 c Hershey's Semi-sweet Chocolate chips
In small saucepan over very low heat melt butter and chocolate chips. Remove from heat; stir until smooth. Cool slightly before spreading on Mint Cream or it will melt it.
Heat oven to 350. Grease 9X13 baking pan.
Mix flour, sugar, butter, eggs and syrup. Beat until smooth. Pour in greased pan; bake 25-30 min. Cool completely in pan. I put in fridge to cool. Spread the mint cream center on cake. Cover and chill again. Pour Chocolate topping over chilled dessert. Cover and chill at least 1 hour before cutting.

Sunday, March 20, 2011

Creamy baked Taquitoes

Yet another amazing recipe by
I've never made taquitoes before and then I tried making some egg ones for a breakfast I was hosting and I was hooked, so I kept trying different ones and we had these this week. They are so great for kids because they can pick them up and nothing falls out and these actually are still yummy re-heated the second day.


1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken (I used a shredded beef roast)
1 C grated pepperjack cheese

small corn tortillas(I used flour)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Saturday, March 19, 2011

Make Ahead Scrambled Eggs

This week I was in charge of the Teacher Appreciation breakfast at the school. I had decided to serve breakfast burritos that the teachers could assemble themselves. So as I was preparing and figuring how I would make all the eggs and cook the bacon and have it all hot to serve, I decided to search for a make-ahead recipe for the eggs. (I still had to get up at the crack of dawn to cook 7 pounds of bacon!) I made this the night before and baked it in the morning and they were heavenly! Peter says I make great scrambled eggs and I think part of the secret is cooking them slowly and keep them moving in the pan. Then you don't get big dry hunks of egg that was scraped up from the bottom.

  • 12 eggs
  • 1/2 cup heavy cream
  • 2 Tbsp. butter
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1/8 tsp. white pepper
  • 1/2 tsp. salt
  • Preparation:

    Beat eggs with cream in a large bowl. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still moist. (do not overcook! dry scrambled eggs are gross!)

    Remove pan from heat and stir in sour cream. Spread eggs into a greased 12x7" glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.

    When ready to eat, preheat oven to 350 degrees. Uncover the baking dish and sprinkle eggs with pepper and salt. Stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot.

Monday, March 7, 2011

Pumpkin Muffin with Coconut Topping

I bought this new cookbook when I was at Mount Vernon in Dec because the author was doing a book signing and I recognized him from TV. He has been the executive pastry chef at the White House for the last 25 years, Roland Mesnier. I talked to him for a little bit and then I just had to buy his book, Dessert University. These recipes are a bit more complicated than what I'm used to, but I'm giving them a try every now and then.
This recipe for pumpkin muffins with coconut topping is simple and really yummy! They make your house smell heavenly while baking and taste great even several days later!
1 1/2 c. flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
2 eggs, room temp
1/2 cup oil
1 cup sugar
1 cup canned pumpkin

Preheat oven to 350 and prepare muffin tin (12 regular size or 36 mini ones). Combine flour, soda, salt, cinnamon, cloves, and nutmeg in med bowl.
Whisk eggs, oil, and sugar together in large bowl. Stir in pumpkin. Then stir in flour mixture until just combined.
Divide batter into pan(s). Bake about 20 min for regular and 8-10 or minis. Cool in pan for 5 min then invert to cool completely. (you can freeze them without topping.)

Coconut Topping
1/2 cup evaporated milk
1/2 cup sugar
2 large egg yolks
4 T. butter
3/4 cup grated coconut
1/2 t. vanilla
Combine evap milk, sugar, egg yolks, and butter in med saucepan and cook over med heat, whisking constantly until the mixture boils, 3-4 minutes. Remove the pan from the heat and stir in the coconut and vanilla. Let cool to room temp before spreading on muffins.