Mexican Meat Mix

Mexican Meat Mix: 5lbs beef roast or a combination of beef and pork roasts 3 onions, chopped 1 4ounce can shopped green chiles 2 7ounce cans green-chile salsa 1/4 teaspoon garlic powder 4 Tablespoons flour 4 teaspoons salt 1 teaspoon ground cumin Cook roast(s) in crock pot with a 1/2 cup of water until fork tender. Remove meat, reserving juices. Cool meat, remove bones. Shred meat and set aside. Spray a large skillet with non-stick spray. Saute onions and green chiles for 1 minute. Add green-chile salsa, garlic powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat juices and meat. Cook 5 minutes until thickened. Cool. Put about 3 cups mix into three freezer containers. Freeze. Use within 6 months. Our favorite use for this mix is Chimichangas. I have also used it for tacos, nachos and occasionally a Mexican casserole.

Bulk Mixes

Baking Mix ( can be used in place of Bisquick)
8 1/2 cups flour (You can use unbleached or all-purpose)
4 Tablespoons baking powder
1 Tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk or dry buttermilk powder
2 1/4 cups shortening
In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender or heavy duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a airtight container. Store in a cool dry place. Use withing 10-12 weeks. Makes about 13 cups.
Taco Seasoning Mix:
2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon instant minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
Combine all ingredients. Makes 1 pkg. Use with 1 1/2 pounds of ground beef and 1/2 cup of water.
Ranch Dressing Mix 1 cup dried parsley 1/2 cup dried minced onion 1/2 cup garlic salt 1/2 cup onion salt 1/4 cup garlic powder 1/4 cup onion powder 2 Tablespoons dried dill weed Mix and store in an airtight container. This makes 24 - 4 cup batches. Ranch Dressing 2 cups mayonnaise 2 cups buttermilk 3 Tablespoons of the dry mix Mix well and chill 2-4 hours before using. Will keep in the fridge 2-3 weeks.
Onion Soup Mix:
3/4 Cup instant minced onion
1/3 cup beef-flavored instant bouillon
4 teaspoons onion powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar
Combine all ingredients and store in an airtight container. 5 Tablespoons = 1 package of onion soup mix.
Hot Cocoa Mix 1 box of powdered milk that makes 8 quarts 1 pound box of quick cocoa mix 4 cups powdered sugar Mix together. Use 4 teaspoons to a cup of hot water.
I hope you enjoy and I hope that these may help you save a few pennies!
Love, Heather

Cinnamon roll secret

Have trouble cutting your cinnamon rolls out without smashing them? Your troubles are over!!!

What you need:

A simple piece of sewing thread!

Simply put the thread under the dough, bring up the thread and criss-cross them as if you were starting to tie your shoes! It's as simple as that!!

Recepe "Cinnamon Rolls for a CROWD" soon to follow!

Oatmeal Cookies

Besides snicker-doodles, oatmeal cookies are my favorite, these are Yummy Yummy Yummy! They tend to dry out quickly though, but if you microwave them for 15-20 seconds, there as gooey as if they just came out of the oven.

Blend 1 cup butter with 1 cup brown sugar & and one cup white sugar.

Add 2 eggs & 1 tsp. vanilla.

Add 1 1/2 C. flour, 1tsp. baking soda, & 1 tsp. salt.

Add 3 Cups quick oats.

Cook 12 minute at 350*F leave on cookie sheet for 6 minutes before removing to cooling rack.

~Elissa

M&M cookie recipe

Sorry it took me so long to remember to post this!

1 cup packed brown sugar

1/2 cup white sugar

1 cup shortening

2 eggs

1 1/2 teaspoons vanilla

2 1/2 cups unbleached flour

1 teaspoons baking soda

1 teaspoon salt

1 1/2 cups M&M candy pieces

In a large bowl, mix sugar, eggs, shortening, and vanillal thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies. Drop dough my teaspoonful onto cookie sheet.Slightly push a few candies on top of each dough ball with remaining candies. Bake at 350*F for 9-11 minutes, or to your liking.

My little helper making M&M cookies

My little helper helping make "Num Num Cookies"

He loves to turn the Bosch on and off, on and off. ;-)

He took me quite literally when I said push the M&M's on the cookie, they were alot flatter after he got done with them. ;-)




Recipe to follow soon!
~Elissa

kitchen clipart part I

I have been collecting cute clipart that has to do with kitchens and cooking, here's some of it:
~Elissa


This one's not really clipart, but I love antique cooking stuff, so I thought I'd put it out there.

What's taters precious?

PO-TA-TOES! Boil 'em, mash 'em stick 'em in a stew! Nice lovely golden taters...
~Sam - The Two Towers

This is my little helper.

Frosted sugar cookies

1 cup sugar
1/2 cup butter
1 egg
1/4 cup milk
1/2 teaspoon vanilla
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream butter & sugar. Add egg, milk and vanilla. beat well.
Stir flour, baking powder & salt into creamed mixture. Divide in half, cover & chill 1 hour. On lightly floured* surface roll each half. Cut out with cookie cutters, Bake @ 375 degrees 7-8 min. for thin & 10 -12 for thick.

*Helpful hints.
For sugar cookies use powdered sugar, so that the residue left after cutting is sweet.

These are some fun things we do, to make things extra pretty (and extra fattening)

For a beautiful cup of cocoa add canned or homemade whipped cream on top and finely grate a square of chocolate on top of the whipped cream.

Add whipped cream and cinnamon to you egg-nog.

Dip spoons in melted chocolate, let set up and they're ready for stirring coffee (or extra chocolatey hot cocoa).