Thursday, February 28, 2013

itty bitty corn dog muffins

I saw this on Pinterest and thought it was a brilliant idea! Totally up my kids' alley and super easy to boot! So I snagged some Jiffy mixes at the store the other day and filed the idea away. Today for lunch, we tried it out. The verdict: major success! Fool proof, easy, quick meal that the kids were excited about. Hooray! I even let them push the hot dogs into the batter, so they felt especially invested and excited about it. Wins all around. Hoo-rah. :)

RECIPE: Itty Bitty Corn Dog Muffins

1 box Jiffy corn muffin mix
3 hotdogs, cut into 8 small pieces each

Mix corn muffin mix according to box directions. Spoon into (very well greased) mini muffin tins. Then push a little hot dog pieces into the batter (one in each mini muffin...Note: this is a perfect lil job for little hands!

And that's it! Easy peasy!

Thursday, February 21, 2013

chocolate pudding

If you're craving a quick, easy, and satisfying treat...

RECIPE: Chocolate Pudding

Chocolate pudding mix (instant)
2 c cold milk, as per instructions
Brick of chocolate (opt)

Make pudding according to box directions. Pour into ramekins. Shave a little chocolate on top. Refrigerate until ready to eat (at least 5 minutes). Enjoy!

Wednesday, February 20, 2013

chili colorado

This recipe will always make me think of my dad.  When my parents were getting a divorce (sad), I was quite worried about my dad starving to death- as he had literally cooked nothing his entire marriage, to my knowledge (besides the corn dog he once exploded, thus ruining both a microwave and his chances in the kitchen in the same kaboom).  Luckily, he learned a few good Mexican dishes he could make that were simple, cheap and filling.  Mexican bachelor food.  This was among them, and when he visited, he taught me how to make it.  Derek and I really love it, and the kids seem to as well.  Very simple, very flavorful, very seemingly-authentic and very delicious.

RECIPE: Chili Colorado

1 lb stew meat (or chuck roast), thinly sliced/diced
1 onion, thinly sliced/diced
4 potatoes, thinly sliced/diced
1 can enchilada sauce
garlic powder and pepper, to taste

Cook the meat, onion and potatoes in a pot over medium to medium-high heat.  Season with garlic powder and/or pepper if desired.  Once meat is cooked through, add the enchilada sauce.  Bring to a boil, then reduce heat and simmer until potatoes are soft.  Serve with warm tortillas.

**Note: My sister Tori discovered that you can throw all the ingredients in the crock pot and then BAM! Dinner! I tried it, and it was awesome! The meat was so tender and perfect! I will be doing it that way from now on. The moisture from the meat/veggies made the sauce soupy, though. So maybe remove the lid for the last 20 minutes to let some moisture evaporate?? Also, add a dollop of sour cream when dishing up! Mmm, mmm, delicious!

Monday, February 11, 2013

from scratch pancakes

My friend Brittney makes the best pancakes! Every time we sleep over, we wake up to the smell and taste of pancakes with homemade maple syrup. Mmm. So yummy! Her pancakes are always so fluffy and perfect. I finally asked her for the recipe, and she told me it was basically a dairy-free rendition of one found in the classic Better Homes and Gardens Cookbook. This is the easy and amazingly delicious recipe.

RECIPE: From Scratch Pancakes

Yield: 10 pancakes
Calories: 100 each

1 3/4 c flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 1/2 c vanilla almond/coconut milk**
** soy or cow milk would also work

Whisk together all ingredients until combined. Cook pancakes (use about 1/4-1/3 c batter for each) on a skillet over medium (to medium high) heat, flipping half way, until golden and cooked through. Serve with butter (opt) and homemade maple syrup! Eat up!