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Tuesday, April 30, 2013

Easy Sopapillas

I remember when I was young there was a Mexican restaurant we use to go to had the best sopapillas.  They were these big flaky pastries that were hollow inside.  Most people put honey on the inside but I never did.  They were always so good.  These sopapillas are the closest thing to those sopapillas that I have found.  And another plus is that they are super easy to make.
This is all you need to make these delicious little puffs of goodness.
Thaw one sheet of puff pastry per the directions.
The directions said to cut 2 inch squares but the sheet of pastry was an odd size.  And the 2 inch squares are pretty small too.
This is the 2 inch square.
Place the squares on a baking sheet with parchment paper.  Place in a preheated 400 oven.  Bake for about 10-12 minutes.  Don't let them get too brown.
While they are in the oven mix together 3/4 cup sugar.
1 Tablespoon cinnamon.  I didn't really measure it and probably had too much cinnamon but we like cinnamon.
Mix that together.
Fresh from the oven.
Now you want to roll them in the cinnamon and sugar mixture.
They have all been rolled.
Now drizzle with some honey.  I didn't put too much because I didn't want them to get soggy.
Put as much honey as you like.
Now dig in.

Easy Sopapillas Recipe
1 sheet Pepperidge Farm Puff Pastry thawed
3/4 cup sugar
1 Tablespoon cinnamon

Monday, April 29, 2013

Bubble Up Enchiladas

We love Mexican food and I am always looking for different recipes so we don't always have tacos.  This recipe was easy and you can add and take away from it to fit your taste.
Stuff you can easily keep in your pantry so you can make this on one of those nights when you don't have much time.
Drain and rinse the can of black beans.
Brown the ground beef and onion.  Drain  well.
Add 1 8 oz can of tomato sauce.
Add 1 can of enchilada sauce.
I added some chili powder because I like a little kick.
Add the drained black beans.
Drain a can of whole kernal corn.
Open a can of refrigerator biscuits and cut each biscuit in forths.
Put the biscuit pieces in the pot and mix well.
Put in a sprayed baking dish.  Put in a preheated 350 oven.  Bake for 25 minutes.
After 25 minutes test to see if the biscuits are done.  I had to cook mine just a couple extra minutes because the ones in the middle were not completely cooked.
Add cheese on top. Put back in the oven for about 10 minutes.
The finished product.  The original recipe did not call for the black beans or corn.  It did say you could add those things.
I added some extra cheese on top and some sour cream.  You can add tomatoes, green onions and even black olives.  Whatever you like and make it your own.

Bubble Up Enchiladas Recipe

1 lb ground beef
1 medium onion chopped
1 can enchilada sauce
1 8 oz can tomato sauce
1 16 oz can refrigerator biscuits
shredded cheese

Can add
1 can whole kernal corn
1 can black beans or kidney beans
green onions
black olives
sour cream

Friday, April 26, 2013

Chili Dog Casserole

This is the second chili dog casserole I have made.  I never knew there were so many different ways to make chili dogs.  I thought my original way with lots of onions and kraut was the best but these two are pretty good too for a change of pace.
No need to make fries with this dish because they are included.
Start with 1 pkg Simply Potatoes Homestyle slices.  I couldn't find them when I made this so I used hashbrowns.  I think the slices would have been better.
Layer 1 can of your favorite canned chili.  Whatever you use for chili dogs would be good.  With or without beans your choice.
Cover with foil and bake for 30 minutes in a preheated 350 oven.
Then cut 1 pkg jumbo hot dogs into 1 inch pieces.
Scatter those on top of the potatoes.
Put 1 more can of chili on top of the hot dogs.
Put 1 pkg refrigerated flaky layer biscuits on top.
Sprinkle with cheese. Put back in the oven for 15-18 minutes or until biscuits are golden brown.
Fresh from the oven.
Dig in.

Simply Potatoes Chili Dog Casserole Recipe

1 pkg Simple Potatoes Homestyle slices
2 15oz cans chili
1 pkg jumbo hot dogs
1 pkg refrigerated large flaky layer biscuits
2 cups cheddar cheese

Thursday, April 25, 2013

Copy-Cat In-N-Out Sauce

Back in the fall we took a trip to the west coast.  While there I knew I had to try an In-N-Out burger.  I have heard people talk about how great they were.  Well, I wasn't disappointed and wish we had one here at home.  If you don't have one near you the next best thing is to make it at home.  Next thing to tackle is Animal Fries.
You make it with things you probably have in your fridge already.
Start with 1/2 cup mayo
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 Tablespoon white vinegar
2 Tablespoons ketchup
The recipe also called for 2 teaspoons finely minced onion.  I left this out this time because my mother doesn't like raw onions and she was coming for dinner.
Whisk it all together.
Now it is ready for those grilled burgers this summer.

Copy Cat In-N-Out Burger Sauce Recipe

1/2 cup mayo
2 Tablespoons ketchup
1 Tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
2 teaspoons finely minced onion

Wednesday, April 24, 2013

Magical Peanut Butter Cookies

I love peanut butter cookies and I have a recipe I normally like to use, but I saw this one that did not have flour and you could use Splenda.  So I just had to try it.  It was good but I think I will go back to my other recipe next time I want some good old peanut butter cookies.
They are very easy to make and have very few ingredients.
Start with 1 cup of sugar or 1 1/3 cup Splenda.  I used the Splenda.
Add 1 cup of peanut butter.  You can use smooth or crunchy.  I used crunchy.
1 egg.
1 teaspoon of vanilla.
Mix well.
I used a little extra Splenda to roll the cookies in.
Next time I might not roll them in the sugar just use the sugar on the fork.
Using a fork make the cross marks on the top of the cookies.  I could have made them a little bit bigger too. Place in a preheated 350 oven for about 10 minutes.

The baked cookies.

Magical Peanut Butter Cookies Recipe

1 egg
1 cup sugar or 1 1/3 cup Splenda
1 cup peanut butter
1 teaspoon vanilla extract