Chicken Tostadas

Posted by Lori:

This recipe is an accidental success....meaning that it accidently turned into something that was good, enjoyed tremendously by my family, and then became posted for you as a new recipe.  It's great when that happens!  Because, as I've told you before.....you never know about the failures!  (There are plenty of them.  I assure you!)

But, on to this new recipe.....

Right before we walked out the door for a football game, I decided to put some frozen chicken breast in the oven to bake - not knowing exactly what I would do with them once we got home.  I decided to pour a can of enchilada sauce and a can of cream of chicken soup over the chicken (I used 6 frozen chicken breasts.)  It slowly baked (covered with foil)- at 300 degrees - for two hours (less if using fresh chicken) while we were gone.

I could tell by the way it looked when I removed the foil, that it was cooked perfectly - not too dry.  I decided to make Chicken Tostadas using some tostada shells I bought a few weeks ago and planned to use some day. 

It turned out really, really good.  My kiddos were hungry and would have eaten anything I fixed, but they were glad to have a meal that was different and delicious.  It seems like one of those spurts where we've just "made do" with what we've had and we've been on the go for a while. (My husband was gone to pick up some show goats, so I didn't get his opinion.)

Here's how to put it together.  Place tostada shell on plate.  Cut chicken into strips and layer desired amount on tostada.  Spoon enchilada sauce/soup mixture over chicken.  Top with ranch-style beans and other items, as desired:   lettuce, tomato, onions, cheese, sour cream, guacamole, etc.  Enjoy!

Avocado Potato Salad

Posted by Lori:

Yesterday at a church potluck luncheon one of the ladies brought this Avocado Potato Salad.  Although my husband, parents, sister and her family like avocados, I typically don't.  I've tried to get more used to it because it's a healthy fat type of food.  I don't seem to have any trouble liking the non-healthy fat-type foods, so it's a challenge for me.

I decided to try a bite of this dish.  It was great!  I even asked for the recipe so that I could share it with my mom, sister, and all of YOU.  If you like avocados, I'm certain you'll be wanting to try this unique potato salad.  Let me know what you think so that I can pass on the word to the sweet lady who shared her recipe with all of us.

AVOCADO POTATO SALAD

2 pounds small red potatoes, quartered
6 bacon strips, cooked and crumbled
6 green onions, thinly sliced
2 medium ripe avocados, divided
1/2 cup sour cream
2 tablespoons milk
2 tablespoons mayonnaise
1 teaspoon whole grain mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon snipped chives

Please potatoes in a large saucepan and cover with water.  Bring to a boil, reduce heat, cover and simmer 15 - 20 minutes until tender.  Drain water and cool.

In large bowl, combine potatoes, bacon, and green onions.  For dressing, in a food processor, combine ONE avocado and remaining ingredients - except chives.  Process until well blended.  Stir in the chives.  Pour over potato mixture and toss to coat.  Cube remaining avocado; gently stir into potato salad. 

Pumpkin Poke Cake

Posted by Lori:
Last year, at the end of fall, I saw several jars of Pumpkin Spice Ice Cream Topping for sale....less than a dollar each.  I bought four jars thinking that this fall I would figure out some way to use them.  Here is a great recipe using the topping.  It's based on the Butterfinger Cake recipe I've posted before.  I was pleased with the flavor and the texture of the cake, but especially the flavor.  It's not too overwhelming, but it's rich - my favorite description of a dessert :).  The special addition to the whipped topping makes it extra-special.

PUMPKIN POKE CAKE

1 box yellow cake mix, prepared as directed in 9 x 13 inch cake pan
1 can sweetened condensed milk
1 jar Pumpkin Spice Ice Cream Topping (mine was Smucker's brand)
1 - 8 ounce container French Vanilla Cool Whip
1/4 teaspoon ground cinnamon
1/16 (or a pinch) nutmeg
Garnish as desired:  Pumpkin candy, pecans, caramel sauce, etc.

After cake is done (do not over-bake), allow it to sit and cool for 5-10 minutes.  Poke large holes all over the cake using a wooden spoon (or something like that).  Pour condensed milk and Pumpkin Spice Ice Cream Topping all over the cake.  Cover the cake and place in the refrigerator for several hours or overnight.  Combine cinnamon and nutmeg with the French Vanilla Cool Whip.  Spread over cake.  Garnish as desired.   Keep cake refrigerated.

I used candy pumpkins to show that the dessert was pumpkin flavored at a church dinner.  I think many would like it with a few pecans and maybe a caramel sauce drizzled over the top.

Creamed Crock Pot Corn

Posted by Lori:

I bought a neat little cookbook last week.  There are several recipes I am looking forward to trying.  Today for a noon meal at our church fellowship building, I made this Creamed Crock Pot Corn.  It caught my eye because of the fact it was cooked in the crock pot. 

I liked the creamed corn, but wasn't sure that I would make it again because no one else in my family likes cream cheese.  I just took it to a church dinner to try something new.  However, when we got home, my two oldest children said that they did eat it and that they both would eat it again, so I was really pleased!  My son thought I should add some "spice" such as a can of green chilies.  I would rather have it plain, myself.  But, the fact that it's a simple and easy side dish makes it a keeper.  And, the fact that it's really tasty makes it even better!

Creamed Crock Pot Corn

1 (16 ounce) package frozen corn
1 (8 ounce) package cream cheese
2 tablespoons butter
1/2 teaspoon salt
1 Tablespoon sugar
1/2 teaspoon garlic powder
A few shakes of the pepper shaker.

Place all ingredients into the crock pot.  Cook on low heat for 2 hours.  Stir and serve.

The original recipe didn't list the amount of salt, sugar, garlic powder and pepper to use.  This is my preference.  You might prefer more or less of something.

Potpourri

Posted by Donna:



This is a different post today in that it's for a simmering pot. Since fall is here, I decided to share this recipe with you that I use sometimes in the fall--just to have the fall smells of cloves and cinnamon.




1 orange---quartered

1 lemon----quartered

3 cinnamon sticks

8 cloves

1 tsp. vanilla

1 bay leaf

Place all the ingredients in a simmering pot and enjoy the smells of fall.

Easy Appetizer Sandwiches

Posted by Lori:

This is a simple appetizer that I realized I hadn't ever posted.  With all of the special holiday gatherings quickly approaching, I'm thinking towards appetizers.

Easy Appetizer Sandwiches

Hot dog buns
Choice of deli meat
Choice of cheese
Creamy Italian Salad Dressing

Layer meat and cheese onto bottom of hot dog buns.  Spread dressing on the top part of the bun to make the sandwich.  Cut each bun into three sections, inserting toothpicks in the center of each little appetizer.

Honey Pecan Crusted Chicken

Posted by Lori:


A few months ago I bought some pecan meal at a neat little shop in Chillicothe, Texas.  My plan was to use it for something really neat.  Problem is, I forgot about it until Tuesday afternoon.

So, my children were really hungry after school that day.  They kept asking what was for supper.  I wasn't sure, but had some frozen chicken breasts (I defrosted them) and started thinking in that direction.  Using several different online recipes, I made this new dish.   It was really good!  Even my children liked it and they don't care for pecans in dishes - just like munching on them alone.

Honey Pecan Crusted Chicken

2 1/2 pounds (I used 8 boneless chicken breasts
2 eggs
2 tablespoons honey
2 tablespoons milk
Approx. 2 cups pecan meal (or finely chopped pecans)
2 tablespoons olive oil

Preheat oven to 350 degrees.  Brush olive oil into shallow baking dish (I used a stoneware dish, but a 10 x 15 x 1 inch jelly roll pan would be great, too.) In shallow dish (a pie plate works great), whisk together eggs, honey and milk.  Place pecans in another shallow dish or plate.  Dip chicken breasts into egg mixture and then into pecans...coating as desired (some of my family thought I did the pecan coating too thick, but others liked it as it was.  We all have different opinions, you know? :)

Bake chicken for 30 minutes then turn over and bake about 20 minutes longer (or until chicken is no longer pink).

One of my children put ketchup on the chicken, which seemed gross to me.  We don't really care for honey mustard sauces, but some of you might like something like that with this chicken.  It was plenty moist without any dips.  Very tasty!!

Spiced Up Green Beans

Posted by Lori:
Looking through green bean recipes today, I found one that used Italian dressing.  Since I didn't have any, I came up with this version of Spiced Up Green Beans.  If you prefer a less spicy type of food, add another can of green beans or use less of the Italian dressing seasoning packet. 

My family - especially the three boys - really liked these just like they're posted.  One of them said, "They're amazing!"  And that, coming from my oldest son, is definitely a compliment.  He tells exactly what he thinks about the food he eats :).

Spiced Up Green Beans

3 cans green beans
1 package (0.7 ounce) Italian Salad Dressing & Recipe Mix
1 teaspoon beef base (found by bouillion cubes)
1/2 Tablespoon brown sugar

Place all ingredients into medium saucepan.  Boil until liquid is reduced to desired amount.  The sauce will thicken a bit and form a glaze to the green beans.

Wacky Cake

Posted by Lori:
A friend took this cake to the high school teachers during Parent/Teacher Conferences last week.  They were all excited that she did because it's a favorite of many of them. 

I've never made Wacky Cake myself, but my mother-in-law and this friend both do quite often.  This is my mother-in-law's recipe.

"Wacky Cake" got its name because it contains no eggs or dairy products, which is very unusual for cakes.  It's origin is dated to the Depression when cooks came up with many recipes that were cheaper to make. But don't worry,  even without eggs or dairy products, this cake tastes terrific!

WACKY CAKE

2 tablespoons vinegar
1 teaspoon vanilla
3/4 cup vegetable oil
2 cups water
2 cups sugar
6 tablespoons cocoa
1 teaspoon salt
3 cups flour
2 teaspoons baking soda

Preheat oven to 350 degrees.  In large mixing bowl, combine all wet ingredients.  Add dry ingredients and mix well.  Pour into greased and floured 10 x 15 x 1 inch pan.  Bake for 30 minutes (or until toothpick comes out mostly clean).  Ice cake while still warm with the following icing:

1 stick butter or margarine
6 tablespoons milk
4 tablespoons cocoa
1 pound powdered sugar (3 1/2 - 4 cups)
1 teaspoon vanilla

In small saucepan, bring butter or margarine, milk, and cocoa to a boil stirring frequently.  Add powdered sugar and vanilla. Beat with electric mixer on high until well blended.

On this Gratituesday, I am grateful for tried and true recipes such as "Wacky Cake".  And, the fact that it's easier on the pocket book will make us all grateful!

Join us for Gratituesday at Heavenly Homemakers!

Guilt-Free Banana Pudding

Posted by Donna:

A few weeks, Kimberly shared this recipe with me. I was having a "sweet tooth attack," so I fixed this. It was very satisfying. Larry even liked it---which I was a little surprised about.

1 pkg. fat free instant vanilla pudding

bananas

fat free whipped topping

graham crackers or vanilla wafers

Mix the pudding according to the directions. Either crumble graham crackers in the bottom of a bowl or place one vanilla wafer in the bottom of the dish. Layer the vanilla pudding, sliced bananas, and crumbled graham crackers/vanilla wafers. Top with the whipped topping. This is so quick. It really did satisfy my "want" for something sweet. I didn't feel quilty at all eating this.

Cream Dip

Posted by Donna:

For all you dill pickle lovers out there, this is a very good dip to serve with lime chips.

1 envelope ranch style dressing
1 cup salsa
1 cup sour cream
Mix the three ingredients together and serve with lime chips.

Barbecued Pork Ribs

Posted by Donna:

I can't take credit for this recipe. It was given to me by my beautician, who got it from my neighbor that lives two doors down from me. Anything this particular neighbor makes is good. She's one of the best candy makers I know.

Barbecued Pork Ribs

I used 3 lbs. pork loin ribs for Larry and me.

Cut the ribs apart and layer them in a crock pot, putting chopped onion between each layer. Pour one bottle of your favorite barbecue sauce over the ribs/chopped onions. I used the original Head and Country barbecue sauce. Cook on low until tender. These can also be cooked in the oven at a very low temperature. I made them for the first time last weekend, and we really liked them.

Pasta Salad

Posted by Donna:

I would love to know what makes us crave certain foods. For the past few weeks, I've been "craving" pasta salad. I haven't made one as of yet, but that's what sounds satisfying to me. This recipe was given to me my last year of teaching. It's been a while since I've made it; but, I was so glad to re-acquaint myself with it last week. I see this salad sitting on my table in the very near future.

Pasta Salad

1 pkg. spaghetti

After boiling and draining the spaghetti, season it with garlic powder. Nest, add 1 bottle of Zesty Italian dressing.

Add: broccoli, red pepper, green onions, and black olives. Refrigerate.

The longer the pasta salad sits, the better it tastes.

Optional additions to the pasta are: slivered almonds, apples, and grapes.

Easy Crescent Roll Sandwiches

Posted by Lori:

We got home late after a football game today, so I came up with a quick, new recipe to make hot sandwiches for our family.  They turned out great and would make great appetizers, as well.  Some people might prefer to have some kind of a dip for these (honey mustard or something like that), but we liked them just fine plain.

Easy Crescent Roll Sandwiches

3 cans (8 ounces each) crescent rolls
1/2 pound thin sliced ham (or your choice of deli meat)
8 slices swiss cheese (or your choice of cheese)

In 10 x 15 x 1 inch pan (jelly roll pan) press 1 and 1/2 cans of crescent rolls into the bottom to form bottom crust. 

Layer ham across crescent rolls, followed by Swiss cheese. 

Top with remaining 1 and 1/2 cans of cresent rolls, pressing together the perforations and all the way to the edges. 

Bake for 20 - 25 minutes at 350 degrees...until golden brown.

Old-Fashioned Peach Cobbler

Posted by Lori:

My husband really likes peach cobbler using just a regular pie crust recipe for the crust.  I use mom's recipe, except that I just use regular-flavored Crisco, instead of the butter flavored variety.

Last night our daughter decided to make a cobbler with some frozen fresh peaches we had in the freezer.  It was too late to eat it by the time it was cooked last night, but it was delicious today - after a big pot roast dinner (meaning after church...noon).  In fact, Lauren made the peach cobbler better than I ever had because she didn't fill it too full.  I always pile it up and then it bubbles over, messing up my oven.  Thankfully, there was no oven mess.  Way to go, Lauren!

Old-Fashioned Peach Cobbler

Crust:
3 cups flour
1 teaspoon salt
1 cup shortening
10 - 12 tablespoons ice cold water

In small mixing bowl, mix together flour and salt.  Cut in shortening, using pastry cutter or fork, until dough forms small pieces.  (Lauren actually used a hand mixer for all of this and it worked great!) Add 10 tablespoons water and mix well with fork.  Add more water if seems too dry.

Separate dough in two sections - 3/4 for the bottom crust and 1/4 for the top crust.  I usually roll out the bottom crust on a lightly floured counter, but Lauren just pressed it with her hands into a 9 x 13 inch glass dish. 

Filling:

Fill unbaked cobbler crust 1/2 full with fruit (can use frozen or canned peaches (drained).  Lauren probably used 8 cups of fruit.

Sprinkle the following on top of fruit:
3 cups of sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg (optional)
3 tablespooons flour
3 tablespoons cornstarch

Cut one stick of butter into chunks and place over sugar/spice layer.  Roll out dough for top crust and place over the top.  It doesn't have to go completely to the edges.  It will look just fine.  However, if you want a decorative top, roll out thinner to completely cover the top, but cut small cookie-cutter shapes out of the center or cut designs with a sharp knife after the top is placed.  This will also allow the steam to escape while cooking. 

Brush top crust with egg white if a shiny crust is desired.  Sprinkle with a light cinnamon-sugar mixture. Bake at 400 degrees for about an hour or until lightly browned on top.

Mandarin Jello Salad

Posted by Donna:


This recipe was given to me by my sister-in-law. I have to admit, I haven't made it in a while; but, it is very good for anyone that loves mandarin oranges.


2 - 3 oz. packages orange jello
2 cups boiling water
1 - 12 oz. can frozen orange juice, thawed
1 can mandarin oranges, drained
1 - 10 oz. bottle 7-UP

Mix jello with boiling water. Add remaining ingredients. Store in refrigerator until set.

Banana Chocolate Chip Cookies

Posted by Lori:
By becoming a "Gooseberry Patch" fan on Facebook, I was able to download a copy of Chapter 2 of the "25 Best Chocolate Chip Cookie Recipes".  Thought I would share one of the recipes with you for Banana Chocolate Chip Cookies.  With the addition of fruit in them, I think these cookies would be considered a health food, don't you??? :)
1/2 c. margarine
1 c. brown sugar, packed
2 eggs, beaten
1 t. vanilla extract
3 bananas, mashed
2-1/4 c. all-purpose flour
1 t. baking powder
1 t. baking soda
12-oz. pkg. semi-sweet chocolate chips

In a bowl, beat margarine, brown sugar, eggs, vanilla and bananas
until creamy. In a separate bowl, combine flour, baking powder
and baking soda. Stir flour mixture into margarine mixture. Stir in
chocolate chips. Drop by teaspoonfuls onto greased baking sheets.
Bake at 375 degrees for 8 to 10 minutes, until golden. Let cool on
wire racks. Makes 2 to 3 dozen.

J.P.'s Big Daddy Biscuits (via Allrecipes)

Posted by Lori:
I know that we've got at least two other biscuit recipes on our blog, but here's another one.  This is a favorite of ours and has been for many years.  I'm in a hurry to get this posted to go work on county fair entries, so I'm just giving you the link, which will take you to Allrecipes.  If you get this post via email, just go to allrecipes.com and search for the biscuits in the search box.

Here it is:  J.P.'s Big Daddy Biscuits

Some of my children have actually entered these biscuits in the county fair before.  I know that they've won first with them and they've gone on to the Oklahoma State Fair; however, I can't remember if they placed there.  Too many fairs...too many entries...too many kiddos' entries to keep up with...too forgetful of a mind :).

Rocky Road Chips Ahoy Pizza

Posted by Lori:
Do you ever see a recipe and just know it would be good, based on the ingredients?  This is one of those recipes!  I haven't tried it yet, and actually haven't had the time to make anything new to share with you, but I bought a new Nabisco cookbook and this recipe is one I look forward to trying!

Rocky Road CHIPS AHOY! Pizza

28 CHIPS AHOY! Cookies, divided
1/4 cup butter or margarine, melted
4 ounces (1/2 of an 8 ounce package) cream cheese, softened
2 tablespoons powdered sugar
1 cup thawed whipped topping
1/3 cup cocktail peanuts, chopped
2/3 cup miniature marshmallows,
1 square semi-sweet chocolate, melted

Line a 9-inch round pan with plastic wrap.  Finely crush 24 cookies; mix with butter.  Press onto bottom of prepared pan.  Chop remaining cookies.  Set aside.

Mix cream cheese and powdered sugar in medium bowl until well blended.  Gently stir in whipped topping; spread onto crust.  Top with nuts, marshmallows, and chopped cookies.  Press lightly into cream cheese layer.  Drizzle with chocolate. 

Refrigerate one hour or until firm.  Lift pizza from pan using plastic wrap.  Remove plastic wrap and cut pizza into slices.

Baked Cinnamon Tortilla Chips

Posted by Donna:

These are good to serve in the place of sopaipillas---not as mouthwatering, but still very good.
If you like cinnamon and sugar, they also could be a good "anytime" snack.

Baked Cinnamon Tortilla Chips

1/4 cup sugar
1/4 - 1/2 tsp. cinnamon (I don't like a strong cinnamon taste; so I opt for less.)
3 T. butter, melted
This is for 4 flour tortillas.


In a small bowl, combine the sugar and cinnamon. Brush tortillas with melted butter. Then sprinkle with 1 T. of sugar mixture. Cut each tortilla in 8 triangles. Preheat oven to 350 degrees. Place the torillas sugar side up on ungreased baking sheet. Bake 10 - 12 minutes or until the tortillas are crisp. I had to bake mine 12 minutes. A lot of recipes tell you to fry these. I just didn't want the grease issue.

I really like these---Larry, on the other hand, thought they were too dry for his taste. I'm sure had I drizzled just a little honey on these, he would like them!!!!! I loved the crunchiness of them. A plus is that cinnamon has a health benefit in that it lowers cholesterol.

Ranch Oyster Crackers

Posted by Lori:
I haven't made these little snacks in years, but for some reason I've been craving them lately.  Most likely because I'm trying to "not" eat bad stuff.  I need to REFOCUS, as I wrote about on my devotional blog!

Ranch Oyster Crackers

3/4 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1/2 teaspoon dried dill weed
1/4 teaspoon lemon pepper (optional)
1/4 teaspoon garlic powder
1 (12 ounce) package oyster crackers

Preheat oven to 250 degrees. In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.