• 04Jan

    Beef & Bean Wet Burritos
    Recipe type: Main
    Cuisine: Tex-Mex
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 12
    My husband loves wet burritos, and I've been looking for a recipe for a while. I found Ree Drummond's Beef and Bean Burritos recipe, and made some modifications, mainly based on what I had in the pantry. It was a big hit, and has been added to the family cookbook.
    • 1 medium onion, diced
    • 2 lb ground beef (I used chuck)
    • ½ tsp ground cumin
    • ¼ tsp chili powder
    • 1 tsp dried oregano
    • ¼ tsp salt
    • 1 can black beans, rinsed and drained
    • 1 can (10 oz) diced tomatoes with green chiles
    • 2 - 10 oz can red enchilada sauce
    • 2 c. shredded Mexican blend cheese
    • 12 large (burrito seized) tortillas
    1. Preheat oven to 350 degrees F. Spray a 9x13 pan with cooking spray.
    2. Heat a large skillet over medium heat, sprayed with cooking spray, and add onions and salt, and cook for around 10 minutes until they are soft.
    3. Add ground beef, cumin, chili powder and oregano and cook until there's no pink left in the meat.
    4. Add black beans, diced tomatoes with green chilies and 1 can of enchilada sauce, and stir to combine. Bring to a boil, then reduce heat to low and simmer simmer for five minutes.
    5. Take a tortilla, sprinkle some cheese in the bottom third of the tortilla, spread some of the meat mixture over it, then fold in the sides of the tortilla and roll it up. Place seam side down in the baking pan.
    6. When you're done, pour the remaining can of red enchilada sauce over the burritos, making sure to cover all of them evenly, then top with the remaining cheese. Cover the pan with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the cheese is melted.


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  • 30Dec

    The name is rather appropriate, given the sour mood I was in this morning. It’s also meant to be an amusing reference to one of the ingredients. The pancakes were a bit dense (I like them that way once in a while) and very flavorful. This recipe makes 13 pancakes, using a 1/3 cup measure cup to portion out the batter.

    Mom Is A Sourpuss Pancakes

    2 cups all-purpose flour
    3 tablespoons baking powder
    1 tablespoon baking soda
    4 tablespoons sugar
    1 teaspoon salt
    2 eggs
    2 cups milk
    4 tablespoons vegetable oil
    2 teaspoons vanilla extract
    zest of one lemon

    Preheat griddle, and preheat oven to 200F (to keep pancakes warm while you cook them all.)

    Sift together flour, baking powder, baking soda, sugar and salt. Set aside.

    In a large bowl, beat the eggs, then add milk, vegetable oil and vanilla and mix until well blended.

    Add in dry ingredients and stir until there are only small lumps left.

    Spray griddle with non-stick cooking spray. Put batter on the griddle using 1/3 cup measure cup. Cook the pancakes until the edges are dry and lots of bubbles have risen to the surface and the pancake is golden brown. Flip, and cook the other side until golden brown.

    Keep in the oven on a plate or pan to keep them warm, unless you are going to serve them as you take them off the griddle.

    Serve with your choice of toppings, like butter, syrup, jam or sugar free lemon curd.

    Per Serving (excluding unknown items): 160 Calories; 6g Fat (36.0% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 822mg Sodium.
    Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

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  • 29Dec

    Butterscotch Oatmeal Banana CakeI found myself in the mood to bake today, but couldn’t think of a recipe I wanted to make, so I came up with this on the spot. I was going to call it a bar recipe, but the texture came out more like a cake. Very moist, tender, with just a slight hint of banana. My husband and kids like it the way it is, but if I ever make it again just for me, I’ll cut back on the butterscotch chips.

    Butterscotch Oatmeal Banana Cake

    2 very ripe bananas
    1 package Betty Crocker Oatmeal Cookie mix
    1 tbsp water
    3 tbsp melted butter
    1 cup butterscotch chips

    Preheat the oven to 375F. Spray a 9″x13″ baking pan with non-stick spray or baking spray, or lightly grease and flour the pan. Set aside.

    In a large bowl, mash the bananas well and then stir them up until you’ve got a smooth paste. Add in the oatmeal cookie mix, water and butter and mix until combined. Add in butterscotch chips and stir until combined.

    Bake for 20 minutes or until the edges are golden brown and a toothpick stuck into the middle of the pan comes out clean.

    Allow to cool before cutting.

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  • 05Nov

    Sundays are our special eat as a family breakfasts. I usually cook something, and I often take requests when I’m planning the menu. This week, Ari asked for chocolate pancakes. I had no problems fulfilling her request. I searched around for a chocolate buttermilk pancake recipe, and eventually found one that looked pretty good at Charleston Treasures. Mine turned out lightener than hers, but that could be because of any number of things. To spiff my version up, I added in mini chocolate chips. The recipe below is for a double batch – it made 20 pancakes using approximately 1/4 cup batter (though the 20th was a bit smaller than the others).

    Double Chocolate Buttermilk Pancakes
    Recipe type: Breakfast
    • 2½ cup flour
    • 4 tbs granulated sugar
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 2 heaping tbs coca
    • 2 beaten egg
    • 2⅔ cup buttermilk
    • 2 tbs vegetable oil
    • 1 cup mini chocolate chips
    1. Preheat your griddle of frying pan - I used an electric griddle set at 350 F.
    2. Whisk together the flour, sugar, baking powder, baking soda, and unsweetened cocoa powder in a large bowl.
    3. In another bowl, beat the egg. Add the buttermilk and oil and mix well. Pour the entire thing into the dry ingredients and stir until most of the lumps are gone. Stir in the mini chocolate chips.
    4. Pour about ¼ cup of batter for each pancake onto a hot, lightly greased griddle or heavy skillet. Cook until the edges of the pancakes appear dry and bubbles start to appear on the surface, and the pancake is golden brown on one side. Flip, and cook the other side until it's golden brown.
    I served them with butter and pancake syrup.

    If you want to make them all before eating, you can keep them warm in an oven set at 200 degrees. To freeze the extras, allow to cool completely, then put squares of wax paper between each pancake, put in a freezer bag, ans put them in the freezer. They reheat pretty well in the microwave.




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  • 03Nov

    I have to say Ari’s favorite cookies are wookie cookies. Not the “wookie cookies” that are cookies made from cake mix, but the cookie recipe from Wookiee Cookies: A Star Wars Cookbook. It’s the cookies that are the most requested by the kids.

    Ari’s birthday was last month, and she told me she wanted a chocolate chip cookie cake. I eventually got her to explain to me she wanted a cake that tasted like a chocolate chip cookie with chocolate frosting. Naturally, I suggested the cake taste like Wookie Cookies (Hm, I thought I’d posted our version of the recipe – I’ll have to do that soon), and she agreed.

    I searched around on the web until I found a brown sugar cinnamon cake recipe that looked good, and made an adjustment or two. I also made the chocolate frosting from scratch, from one of the Cake Mix Doctor books. It was a hit, so I have posted it here for you – and so I can find the recipe to make it again. :)

    Wookie Cookie Cake

    4 eggs
    1 cup regular sugar
    1 cup Crisco (I used butter flavored Crisco, because I could)
    1 cup milk
    1 tsp baking powder
    1/8 tsp salt of salt
    2 cup plain flour
    1 tsp vanilla flavoring
    1 cup brown sugar, packed
    2 tbsp cinnamon
    1/2 cup mini chocolate chips

    Preheat oven to 350 F. Spray two 8″ round baking pans with non-stick spray and set aside.

    Mix the eggs, regular sugar, Crisco, milk, baking, powder, salt, flour and vanilla together in a bowl. Fold in the brown sugar, then fold in the chocolate chips.

    Divide the batter equally between the two pans, smooth out the tops, and then bake for 35 to 40 minutes, or until a toothpick or cake tester stuck in the middle comes out clean.

    Allow to cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely. Frost with your favorite chocolate frosting.

    I chose to go with the mini chocolate chips so that they’d more easily stay suspended in the cake and not sink to the bottom. Next time, though, I think I will increase the amount to 3/4 cups. The chip to cake ratio wasn’t quite right.

    I got the cake recipe from Cooks.com

    And worst of all, I forgot to take a picture of the cake. I guess I will just have to make it again so I can get the picture. What a hardship. :)

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