Wednesday, April 28, 2010

Fudgy Oatmeal Bars

These delicious treats were served at a shower I went to last week. I had to ask for the recipe, and Contessa Johnson was nice enough to share it with me. These fudgy bars are SO yummy!!

2 c. brown sugar
1 cup plus 2Tbsp. butter, divided
2 tsp. vanilla, divided
2 eggs
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt, divided
3 cups quick cooking oats
14 oz. can sweetened condensed milk
12 oz. bag chocolate chips
1 c. nuts (optional)

Mix sugar, 1 cup butter, 1 tsp. vanilla and eggs together. Add flour, soda, and 1/2 tsp. salt. Stir in oats. Reserve 1/3 of mixture. Press the rest into a greased jelly roll pan. Melt 2 Tbsp. butter, milk and chocolate chips in small pan. Remove from heat and add the rest of the vanilla, salt and nuts. Spread over oatmeal mixture in pan. Drop pieces of reserved oat mixture onto chocolate. Bake at 350 degrees for 25-30 min. Cut into bars while warm.

Friday, April 23, 2010

Pao de queijo (pow-gee-kay-jo)- Brazilian Cheese Bread

If you have ever eaten the cheese balls at Tucano's Brazilian Restaurant, then you will love this recipe! Becki got this from her Brazilian neighbor, Iolanda Terry. Iolanda was nice enough to teach Becki how to make this authentic cheese bread. Yummy!!

1 lb.(about 3 1/2 cups) tapioca flour (can be found in the bulk section at Winco)
1/2 c. oil
2 cups milk
1 tsp. salt
1-3 eggs, beaten
2 cups grated (not shredded) Parmesan cheese

Put tapioca flour in a large bowl. Put oil, milk and salt in small saucepan and heat to boiling. Pour over tapioca flour and stir JUST until flour is incorporated. Put in fridge or freezer for 1 hour or until cooled.
Add Parmesan cheese and mix into dough. In a small bowl, beat together 1-3 eggs. Add a little at a time, until you form a non-sticky dough. (You may not use all of the beaten eggs.) Roll into 1" balls and put onto a greased cookie sheet. Bake at 350 degrees for 20-25 minutes.
* This bread has a cheesy, chewy texture in the middle when done. Do not overcook. That is how Brazilian cheese bread is supposed to be.

Wednesday, April 21, 2010

Mexican Chicken Chili

1 lb. boneless skinless chicken breasts, cubed
1 Tbsp. canola oil
2 cans (14-1/2 oz. each)diced tomatoes, undrained
1 can whole kernel corn
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) chicken broth
1 can (4 oz.) chopped green chilies
2 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper

In a skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker.
Stir in the remaining ingredients. Cover and cook on low for 5-6 hours.

We put frito`s, shredded cheese and sour cream on top!! Yum!!

Sunday, April 18, 2010

Green Chili Pork Burritos

These are always a big hit when I make them!

3 to 4 Lb. pork roast or pork tenderloin
1/2 C. water
1 Tbsp. Salt
4 C. green chilies, chopped
1 28 oz. can green chili enchilada sauce
1 onion, chopped
1 tsp. cumin
handful of fresh cilantro, chopped
1/2 to 1 C. drippings from roast

Cook the pork roast in a Crock Pot with 1/2 C. water, salt, and pepper on low for 5-7 hours depending on size of roast. Remove the roast, reserving the liquid. Cube or shred meat and place back in the liquid in the crock-pot. Add the remaining ingredients and let simmer on high, uncovered, for 2-3 hours to reduce the liquid and allow the mixture to thicken. Stir occasionally and watch the consistency; since the meat will be spooned into tortillas, it should have the thickness of a stew. If the mixture starts getting too thick, add additional drippings and/or cover it. If the mixture is too thin when ready to serve, thicken with a little cornstarch. To serve: place a large spoonful into a warmed tortilla and wrap. If you prefer a chimichanga style burrito, place the wrapped tortilla in a frying pan with butter and brown on both sides.

Saturday, April 10, 2010

Pear (or Peach, or Apple!) Pancakes

A friend, Joleen, shared this recipe with me the other day. This morning I tested it on some friends at an early morning meeting, as well as on my family, and everyone really liked it! The recipe came from Joleen's friend, Angie Hallberg, who I have heard from numerous sources, is an amazing cook. I called Angie and she was kind enough to allow me to share this recipe here. This is the recipe as Angie shared it on her blog:

(These) were a brunch staple at Doughty's Bistro (in Boise) where I met my honey. Good memories! I remember making stacks like this one for the wait-staff once brunch was over, and all of them would go nuts. Kind of like my kids did when I made them for them the first time. Want the recipe??? Simple.
Make pancake batter, then peel and slice peaches, pears, or apples. Pour the batter onto your griddle and, working quickly, top it with 3 slices of fruit for each pancake. Sprinkle quick oats, and then cinnamon sugar on top. Flip the cakes when they start to bubble, and let them cook until the cinn-sugar carmalizes. Serve with maple syrup and try not to drool all over them. SOOOO Good!
**Note: Angie's mom-in-law said that she loves these with green apples, too!**

Thank you, Joleen and Angie for sharing this yummy recipe!

Friday, April 9, 2010

Marisa's Scones and Cinnamon Honey Butter

These delicious recipes came from a talented friend, Marisa Pugmire. She makes THE best scones and cinnamon honey butter (I'm not normally a fan of honey butter, but this is like nothing you've ever tasted!). Thanks, Marisa!!

4 c. warm water
3 Tbls. Yeast
½ c. Sugar
4 eggs
½ c. melted butter or marg
1 tsp. Salt
8 c. Flour

Let rise until double. Get oil heated up. Once heated, cut small balls from dough and shape. Place
scone into oil. Fry on both sides until brown. Remove and enjoy.

Honey Butter

1 cube butter
1 small jar Marshmallow crème
½ c honey
Cinnamon to taste

Whip all ingredients together. Refrigerate leftovers to help it last longer!

Saturday, April 3, 2010

Ooey-Gooey Crock Pot Chicken

A lady in our freezer meal group made this and it was a hit with my family. I love that it can last for 2 meals and you can change it up for the second night! Thanks, Renee!

2-4 chicken breasts (frozen)
1 can corn
1 can diced green chilies
1 can black beans, drained and rinsed
1 can cream of chicken soup
1 cup salsa
1 packet taco seasoning

Add all ingredients to a crock pot and cook all day on LOW. Just before you are ready to eat, pull the chicken out and shred it. Return it to the crock pot and stir well. Add a cup of cheese (more or less according to your preference). Stir well and serve. We like it over rice the first night and after dinner we mix in the leftover rice and enjoy it reheated in tortilla shells the next evening.

* Approx. 10 WW points (w/ tortilla and 1/6 of recipe)