Aztec Cake (or Pastel Azteca)

from Jacqueline

Notes: Hands on prep time was fast on this and usually have everything on hand. We all enjoyed it and almost ate the whole thing in one meal. I added an extra slight layer of tortilla before the cheese. I used tomato sauce but I want to try salsa next time as it would give it a bit more depth and flavor. I forgot the bouillon and was fine. The bake time is an estimate as there wasn't a time/temp on the original recipe but that is how long it took me.

Ingredients:
1/2 onion, chopped
1 garlic clove, minced
2 diced chicken breasts, can use cooked chicken
1 can chile poblano (or green chilies)
1 can corn, drained
1 can tomato sauce (15 oz) or 2 C salsa
1 cube of chicken bouillon
tortillas, cut up (flour/corn, or mixed) I used about 4 flour, and 5-6 corn mixed
1 C sour cream, little more or less depending on your preference
1 to 1 1/2 C shredded cheddar cheese

 Saute:
         1/2 onion
         1 garlic clove
         2 diced chicken breasts

Add:
          1 can chilies
          1 can corn
          1 can tomato sauce
          1 cube of chicken bouillon

Layer:
          Cut up tortillas, chicken mixture, sour cream, and grated cheese. Bake at 350 for 30-45 min. until warm and cheese is well melted.

Is good with shredded lettuce and diced tomatoes on the side.

Bacon and Potato Quiche

Notes: I used my bigger pie pan and my potatoes weren't all that big, so I adjusted the amounts a little from the original. I took 4 potatoes, 2 onions, 6 eggs and I think 3/4 C cream. Everything else was about the same. I didn't mix the potatoes and bacon and cheese together before putting in, but I wonder how this would be?  Daniel loved so that's always great! Very similar to what Mom used to make with potatoes in the skillet when I was younger, minus the pie crust.

from Jacqueline

Ingredients:
1           uncooked pastry crust
2-4        diced potatoes, steamed
2-4        green onions, chopped
3/4 lb    bacon, cooked
1 1/2 C cheese
4-6        eggs
1/2-1 C  cream
salt, pepper

Directions:
1. Fry potatoes and green onions together and then place in crust.
2. Crumble bacon on top.
3. Sprinkle cheese on top.
4. Combine eggs and cream and pour over top.
5. Bake at 400 for 45 minutes until done.

Cranberry Salsa

Notes: I skipped the apple juice and cilantro last time, and only put in 1 T of jalapeno pepper and it was great. I think you can adapt a little to what you have on hand.

Got this from a friend in DC

Makes 4 cups

Ingredients:
1 bag fresh cranberries
1 Granny Smith apple, peeled and cored and cut into chunks
1/2 large red bell pepper, cut into chunks
1/2 medium red onion, cut into chunks
3/4 C white sugar
1/3 C apple juice
3 T fresh cilantro
2 T pickled jalapeno pepper (or more, if you want it spicier, 2 T is mild)
1 tsp fresh grated lime zest

Directions:
Combine ingredients in a food processor and serve with tortilla chips. Keeps well for a few days.

Pioneer Woman's Perfect Pancakes

from Pioneer Woman

 

Notes: I've made this with regular flour and they turn out yummy. I've added 1/2 c milk extra each time as the batter is too thick for me. Next time I thick I want to add 1 c milk extra. They are extra thick and chewy than other pancakes which I like. The plentiful vanilla also makes them very appealing.

Ingredients (makes about 14 pancakes, very thick)

• 3 cups Plus 2 Tablespoons Cake Flour
• 1/2 teaspoon Salt
• 3 Tablespoons Baking Powder
• 2 Tablespoons Sugar
• 2 cups Milk
• 2 whole Large Eggs
• 3 teaspoons Vanilla
• 4 Tablespoons Butter
• Extra Butter
• Maple Or Pancake Syrup

Preparation Instructions

Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Divinity

from Grandma

Ingredients:
1st Mixture:
             3 C sugar
          3/4 C water
             1 C light corn syrup
            
                3 egg whites
                2 tsp vanilla

2nd Mixture:
            1 C sugar
         1/2 C water
                   chopped walnuts (optional)

Directions:

1. Cook sugar, water, and light corn syrup of 1st mixture together until dissolved.
2. Cook without stirring until soft ball is formed when put in cold water. Set aside.
3. Put 2nd mixture on and cook until firm ball (244 degrees).
4. Beat egg whites until stiff and pour over 1st mixture, beating constantly.
5. When 2nd mixture is done; pour over 1st mixture and beat until it won't stick to fingers.
6. Add vanilla and walnuts and drop by tsp. onto wax paper.

Peanut Brittle

from Granny

Ingredients:
3 C white sugar
1 1/4 C white Karo
1 C water
2 3/4 C raw peanuts
1 tsp soda
1/2 tsp. salt
1 tsp. vanilla
1/2 cube butter

Directions:

1. Boil sugar, Karo, and water to 222 degrees.
2. Add peanuts.
3. Combine cooking and stirring to 300 degrees or crack stage.
4. Remove from heat.
5. Stir in soda, salt, vanilla, and butter.
6. Pour into greased cookie sheet.

Caramels

from Mom

Ingredients:
1 C butter
1 lb. brown sugar (2 1/2 C)
1 C light corn syrup
1 can Eagle Brand
1 tsp. vanilla

Directions:

1. Melt butter, add sugar and salt.
2. Stir thoroughly.
3. Add corn syrup, mix well. Gradually add milk, stirring constantly.
4. Cook over Medium heat to form ball/245 degrees.
5. Remove from heat. Stir in Vanilla.
6. Pour into buttered pan. Cool and cut.
7. Wrap in plastic wrap individually if desired.