Saturday, December 17, 2011
1 (11oz.) Pckg. Vanilla Wafers
4 Cups Powdered Sugar
1/2 cup Butter (softened)
6 oz. Orange Juice concentrate (thawed)
1 Cup Chopped Pecans
1 Cup shredded coconut
Crush Wafers to fine crumbs. Add Sugar, butter, and O.J. Mix Well. Shape dough into 1 inch balls. Roll in either Pecans or Coconut.
Chill until firm.
Wednesday, December 14, 2011
3-4 lb pork roast or pork tenderloin (I use a 24 oz. Hormel pork tenderloin for a leaner cut, drain the drippings off and half the other ingredients)
1/2 cup water
1 Tbsp. salt (I use much less)
4 c. green chilies, chopped (I use canned)
1 28 oz can green chili enchilada sauce
1 onion, chopped
1 tsp. cumin or mexican spices (I love cumin, so I use more)
handful of fresh cilantro, chopped (this makes it!!)
1/2 to 1 cup drippings from roast (again, optional)
Cook the pork roast in a crock pot with 1/2 cup water, salt and pepper overnight on low. (I just put it in first thing in the morning instead.) 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.
*WW PointsPlus value: 5 PPV (I half the above recipe and divide that into 6 servings. Add additional PPVs for tortillas, cheese, etc.)
Sunday, December 11, 2011
Friday, December 2, 2011
Tuesday, November 22, 2011
Tuesday, November 15, 2011
I made this for dinner and it was very good! I made the EZ Drop Biscuits to go with it. Hit the spot on a cold day!
1 (16-oz.) bag baby carrots, whole or cut in half
1 lb. bag frozen corn
5 lg. potatoes, quartered & sliced
1 (10.75-oz.) can cr. of something soup (I use mushroom)
1 (10.75-oz.) soup can of water
1 (26-oz.) can tomato soup
salt, pepper, onion powder & garlic powder, to taste
Brown burger with seasonings (can substitute with fresh pressed garlic and 1 diced onion if you wish). Spray a large crock pot with cooking spray. Throw everying in the crock pot and cook on HIGH for 4-5 hours or LOW for 8-10 hours; stirring occasionally. NOTE: I put the carrots in a bowl and microwave them for 3-5 minutes on HIGH to partially cook them because they can sometimes come out a little crunchy yet if not partially cooked ahead of time.
2 c. Cornmeal
2 c. Flour
½ c. Sugar
2 t. Salt
6 t. Baking Powder
½ c. Oil
2 c. Milk
1 t. Black Pepper
4 Fresh Sage Leaves (finely chipped)
1 t. Rubbed Sage
*Note: If fresh sage is unavailable, use 2 t. of rubbed sage.
Combine ingredients and bake in greased 9x13 glass baking dish at 400 for 20-30 minutes. Allow to cool and then crumble cornbread into large bowl and set aside.
1 Onion (Finely Chopped)
5 Celery Stalks (Finely Chopped)
Leaves stripped from 15-20 Fresh Thyme Branches (or 2-3 t. dried Thyme)
Leaves stripped and chopped from 15-20 Fresh Rosemary Branches (or 2-3 t. dried Thyme)
10-16 Fresh Sage Leaves (Finely chopped) (or 1-2 t. Rubbed Sage)
1-2 t. Dried Marjoram
Water or Warm Turkey Broth to consistency desired. (*I prefer water.)
Salt and Pepper to Taste
Add Marjoram into crumbled cornbread. Next, sauté onion and celery in butter. When onion and celery have sautéed a little, add the fresh herbs and finish sautéing. (If using dried herbs, do not sauté them. Instead, add dried herbs directly into crumbled cornbread with marjoram.) Once vegetables and herbs are finished sautéing, mix them into crumbled cornbread. (If necessary, add salt and pepper to taste—but be careful with the salt. The herbs are strong enough to add flavor and it’s easy to over-salt.) Mix in add ½–1 cup of water (my preference) or turkey broth until stuffing is moist but not soggy. (I find turkey broth can cause the stuffing to taste too strong and overpowers the flavor of the cornbread and herbs.)
Place stuffing in glass baking dish or bowl, cover and heat thoroughly before serving.
Wednesday, November 9, 2011
4-5 red and green peppers sliced
1 large onion sliced
2 cloves garlic minced
2-3 chicken breast cut in slices
2 pkt. fajita seasoning (if GF, watch ingredient list)
3/4 cup water
1 bag tortilla chips crushed
1-16 oz container sour cream ( I use fat free)
2 cups shredded cheese
salsa, guacamole, olives for topping if preferred
*Saute peppers, onions and garlic in a little bit of olive oil till softened. Put into a separate bowl, and put chicken in pan and cook through till done.
*Add fajita seasonings and water cook till mixed and thickened. Add 3/4 of the container of sour cream and mix in.
*Put 3/4 of the crushed chip mixture in the bottom of a 9x13 pan. Pour fajita mixture over crushed chips, top with remaining crushed chips and put in oven at 350 degrees for 15 min. Take out and sprinkle cheese on and let melt or put back in oven for a minute.
Top with remaining sour cream and desired toppings.
- 1 (22 ounce) can canned pumpkin puree (not pumpkin pie filling)
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 1/2 cups apple sauce
- 4 eggs
- 3 cups all-purpose gluten-free flour mix (see note)
- 2 tsp xanthan gum
- 3 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 cup cocoa powder
- 3/4 tsp salt
- In a large mixing bowl, beat pumpkin, sugar, oil, and apple sauce. Add eggs, one at a time, and mix well.
- In another bowl, combine gluten-free flour, xanthan gum, baking soda, cinnamon, cocoa, and salt. Whisk to fully mix the dry ingredients.
- Add the dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 12×17-inch baking pan.
- Bake at 350 degrees F for 30-35 minutes, or until cake tests done. Remove from oven and cool completely.
- Top with cream cheese frosting, and chopped nuts if desired.
Cream Cheese Frosting:
- 8 oz. softened cream cheese
- 1/2 cup softened butter or margarine
- 2 tsp vanilla extract
- 2 cups confectioners’ sugar (icing sugar)
- 1 cup chopped walnuts or pecans (optional)
- In a mixing bowl, beat the cream cheese and butter (or margarine) and vanilla until light and fluffy. Gradually add the confectioners’ sugar, and mix well. If frosting is still too stiff, add milk, 1 tsp at a time, until desired consistency is reached. Frost cake, and sprinkle with nuts (if desired).
Sunday, November 6, 2011
*Note: Facebook won't allow us to change our name, so we will still be found at Six Hot Mamas Cookin on facebook for now.
Thursday, October 27, 2011
For the batter:
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
For the sugar coating:
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Tuesday, October 18, 2011
Thursday, October 6, 2011
Here is another recipe from our favorite author Marcia Lynn McClure. She shared this delicious recipe that I thought you all might like too! Yum! A great Fall recipe for my favorite time of year!! Thanks Marcia!
1 c. Sugar
3/4 c. Light Corn Syrup
1/8 t. Salt
1 Can Sweetened Condensed Milk
1/4 c. Butter
1 t. Vanilla
In a saucepan, combine sugar, corn syrup, salt and sweetened condensed milk. Cook over medium heat, stirring constantly to very, very soft ball stage (for dip). Remove from heat and stir in butter and vanilla. Serve with sliced apples.
Caramel Apples will also require:
10 Medium Apples (Washed and dried, of course.)
10 Popsicle Sticks
Begin by inserting Popsicle sticks into center of apples and set aside. Place a length of waxed paper on a cookie sheet, butter it and sprinkle with granulated sugar.
Combine sugar, corn syrup, salt and sweetened condensed milk. Cook over medium heat, stirring constantly to soft ball stage.
Remove from heat and stir in butter and vanilla. Working quickly, cover apples with caramel and place on buttered/sugared waxed paper.
Monday, October 3, 2011
Tuesday, September 20, 2011
This is a recipe from April's sister-in-law, and our friend Bethany Comerford. Thanks for sharing this yummy recipe with us!
4 skinless, boneless chicken breasts, cubed
1 tsp vegetable oil
1 1/2 onions, chopped
1 red bell pepper
1 green bell pepper
1 tbsp chopped roasted garlic
1 (14 oz) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes (I don't use these)
Preheat oven to 425 degrees. In large skillet, fry chicken in vegetable oil until chicken just begins to turn brown. Stir in onions and bell peppers. Saute until onions are translucent. Stir in garlic and coconut milk. Let mixture cook 5-8 minutes before removing from heat. Season with salt and pepper and red pepper flakes. Transfer mixture to 9x13 baking dish and bake for 45 minutes or until vegetables cook down and chicken is tender. Serve over rice.I LOOOOVE this stuff! I love the coconut flavor!:)
** WW PPVS: Mine came to 7 PPVs for 1/4 of the recipe (I used 1 lb. of chicken breasts, olive oil and LITE coconut milk). Remember to add PPVs for rice also. (Jamie)
Sunday, September 18, 2011
Tuesday, September 13, 2011
4 tsp McCormick grill mates Fiery Pepper seasoning
2 T lime juice (I use two whole limes)
1/4 C oil (used olive, and added a little more)
1/3 C water
(I add Roasted Pepper and Garlic seasoning) McCormick makes one too!)
Place everything in large ziplock and shake and squeeze and toss and let marinate for at least 6 hours
Grill 5-7 mins per side med-high heat