On the menu!

This week, we're starting our new rules. New recipe posts every Tuesday and Friday! I know that a lot of you want some crock pot recipes. Are there any others you wanna try? I'm down :) This week, I'm making some goulash due to a persistent hubby and lasagna. I'm going to try a new dessert too. But its a surprise :) So, help a sista out!! Gimme some ideas to play with :)

No Fail Pie Crust

Okay boys and berries! I know I'm late on getting this out there, but it's perfect for quiche too!

Whatcha need:

1 1/4 C flour

1/3 C shortening (i love the butter flavored kind)

1/4 tsp salt

4-5 TB of COLD water

Whatcha do:

Combine the flour with the salt. Add the shortening and cut it all up :) You can use a fork, but i LOVE my Pampered Chef pastry cutter-Thanks MaryLou :) My mother-in-law is the bestest! Slowly add the water. I work in 1 TB at a time, moisten some of the flour and keeping it on one side. Does that make sense? If not, ask me. I'll try and clarify :) After all is moisten, form a ball and roll baby roll :) This is perfect for 1 pie crust. If you need the double crust recipe, just let me know! It's a tad different than just doubling the ingredients :)

Yummy Chicken Enchiladas

I can NOT believe I haven't shared this recipe with y'all yet!! i LOOOOOOOOOOVE! It makes my tummy super happy. My whole family loves it! So, make it. You know you want to :)

Whatcha Need:

1 TB butter
1/2 C chopped green onions
1/2 tsp garlic powder
4 oz can green diced chiles
1 can cream of mushroom soup
1/2 C sour cream
1 1/2 C cooked chicken
1 1/2 C shredded cheese
6 flour tortillas
1/4 C milk

Whatcha Do:

Preheat oven to 350 degrees. Melt butter in medium sauce pan & sauté onion until tender (3-4 mins). Add garlic powder, chiles, soup and sour cream. Mix WELL. Set aside 3/4 of sauce mixture. Combine remaining 1/4 sauce mixture with chicken and 1/2 of the cheese. Stir together. Fill each tortilla with spoonfuls of chicken mixture. Roll and place seam down in 9*13 baking dish. Combine milk with remaining sauce mixture. Spoon over tortillas and top with remaining cheese. Bake for 30-35 mins or until cheese is bubbly.

Easy Pumpkin Bars with Cream Cheese Frosting

You know me and my pumpkin!! I gots to have it in any way shape or form :) So, here's some SUPER easy bars with even easier frosting :)

What you need:

4 eggs

1 2/3 C sugar

1 C veggie oil

1 16 oz can pumpkin

2 C flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

FROSTING

3 oz softened cream cheese

1/2 cup butter (1 stick) softened

1 tsp vanilla

2 C powdered sugar

What to do:

( i love being bossy lol)

Preheat your over to 350. Mix all the ingredients for the bars in a bowl and pour into a 9*13 pan you've already sprayed with non-stick spray. Bake for 40 minutes.

Take out and let cool.

For the frosting: whip the butter, cream cheese and vanilla until its mixed well. slowly add the powdered sugar. Frost your bars and EAT :)

And trust me, if you don't wanna sure, you DO NOT have to :)

Mrs. B said so :)

Pumpkin Ginger Bread

I freakin' love fall!! And it's not just because everything is orange :) I love the foods and smells that go along with it! I love the crispness of the air!! Oh my! Sensory overload :) YAY :)

So here's one of my favorite recipes!! It comes from yours truly :)

Whatcha need:

3 C sugar

1 C veggie oil

4 eggs

2/3 C water

1 15oz can of pumpkin

2 tsp ground ginger

1 1/2 tsp cinnamon (sometimes i cheat and use 2 tsps :) )

1 tsp ground cloves

1 tsp allspice

3 1/2 C flour

2 tsp baking soda

1 1/2 tsp salt

1/2 tsp baking powder

What to do:

Preheat oven to 325 degrees. Lightly grease and flour the loaf pans you're gonna use. In large bowl, combine eggs, oil, sugar and beat until smooth. If you have an electric mixer, use it!! Your arms are gonna get tired :P Add water and blend well. Slowly stir in pumpkin. Careful! Clumps can form! In smaller bowl combine ginger, allspice, cinnamon, cloves, flour, baking soda & baking powder. Slowly add to wet mixture. Mix well and divide into 2 regular loaf pans or 7 mini loaf pans. Bake 1 hour and 10 mins for reg. loaves and 45 mins for mini loaves.

**pictures to come** I can't find my usb cord

Taco Soup

Tastiness for the cold in ya :)

What you need:

1 lb hamburger (or ground turkey)

1/4 c chopped

1 can red kidney beans

1 can of tomatoes with liquid

1 can of corn with liquid

1 can tomato sauce

1 package taco seasoning (if you don't have taco seasoning, see my post about how to make your own)

What to do:

Brown the hamburger with the onion. I always add a little garlic powder because that's how we roll at Mrs. B's. Make sure to add salt and pepper to taste. Drain the hamburger. Now, I am a less is more when it comes to doing dishes, so I brown my hamburger in the same pot i'm going to make my soup in :) Add everything else to the pot. Stir will to make sure the seasoning gets evenly mixed in. Cover and let it simmer on low heat for about 30 mins and woot woot! You gots yourself some tasty as soup :) I always serve with cheese, tortilla chips and sour cream. When you put in the cheese and sour cream, it taste alot like Chili's tortilla soup :)

Chicken Noodle Soup

With the weather getting icky, it's time to bust out the 'ole pot and get to soup making. I don't know about you guys, but our weather here on Sunday was cranky! It was super windy and rainy. It definitely was a soup and bread day :) I had invited my parents over the day before and they were more than happy when they got to have some hot soup and warm bread! I made quite a few things Sunday. First-homemade chicken noodle soup! It's so easy you'll be surprised!

What you need:

1 whole chicken, cut up or you can do 4 chicken breasts

all depends on what's cheapest and if you like pulling cooked meat off of bones

chicken bullion ( i use the cheap stuff you find in the "ethnic" part of the store its just pollo stuff :) I use roughly 4-5 cubes

chopped onion

chopped carrots

chopped celery

egg noodles*

water

salt and pepper and what ever other seasonings you dig.

What to do:

Boil the chicken! :) I rinse the chicken off and remove as much of the skin and fat as I can. If you're using boneless skinless breasts-then no worries. I'm a huge fan of kosher salt (Thank you Alton Brown!) So, I put a few good pinches of salt in the water. Also add some pepper to taste :) Mine's usually about a dime size amount. I boil my chicken for about 1 to 1 1/2 hours. I remove the chicken from the pot and let it cool while I add the bullion to the pot. I let the pot simmer for a little bit while the chicken cools. Then i pull the chicken from the bone and tear it into smaller pieces and add it to the simmering bullion. I let the chicken simmer for about 30 minutes while I chopped up the vegetables. You're probably wondering why I didn't put like how many carrots and what not. It's all your personal taste. I like lots of chicken and don't want it to be over powered by veggies. So, I chopped roughly 5-6 carrots and 4 stalks of celery. I chopped, well no, dice a medium sized onion. Add everything to the pot. Simmer for about one hour or until the veggies are tender, NOT mush. Add the egg noodles. Now, you can use homemade and I'll include a recipe for that in a later post. I felt lazy and used just some wide egg noodles courtesy of our local market. Cook the noodles until al dente. You are ready to go! This soup goes GREAT with home made rolls, which I did :) or bread bowls! It warms you from the inside out :)