Wednesday, October 31, 2012

Enchilada Sauce

We are lovers of Mexican food! I love to cook it and try new recipes  This sauce is our favorite.  I change the peppers around and see what comes together the best. You can tweak it however you like with different peppers.  Easy to make it spicier and less spicy.  Play around with  it!

6 dried ancho chiles
1 6 ounce can tomato paste
1/4 cup corn oil
2 cloves garlic, minced
1 1/2 tsp salt
1 tsp dried oregano
1/4 tsp cumin
3 cups beef broth

Preheat oven to 400 degrees

Arrange the chiles on a baking sheet and toast 3-4 so they don't burn.
Remove the stems and the pulp and all seeds.  Place the chiles in a bowl of hot water.  Let them sit for about 1 hour.  Combine the chiles, paste, oil, garlic and spices and only 1 cup of the broth in a food processor or blender until smooth.  Transfer to a large sauce pan and add the remaining 2 cups of broth and heat until warm through and use in your favorite recipes! Enjoy~

Tuesday, October 30, 2012

Peanut butter chocolate bars

This is a fantastic treat that is super easy to throw together!  The kids devoured them at the lunch table Brenn said and requested for more later this week!!

1 box yellow cake mix (yeah...I know...lame, but it is what the recipe called for)
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs
1 12 ounce chocolate chips, semi sweet
1 14 ounce can of sweet condensed milk
2 Tbsp butter
2 tsp vanilla

Preheat oven to 325
Combine the cake mix melted butter, peanut butter and eggs in a large bowl.  Press into a greased 9x13 baking pan.  Reserve 1 1/2 cups of this mixture to put on top.  In a small pot melt the chips, milk and butter.  Remove it from the heat once it is smooth and stir in the vanilla.  Spread the chocolate over teh batter.  Crumble the additional batter over the chocolate, evenly.  Bake for 20-25 minutes.  Cool and all the way...I know, I know, very tempting to dive in right away but I promise they need to cool! Enjoy!

Thursday, October 25, 2012

Honey Beer Bread

This is an easy and yummy recipe.  I have made it 3 times this week.  The kids love it in the morning with honey on it so we are getting a lot of mileage out of this recipe! I suggest you try it...SOON!!!
3 c flour
2 Tbsp sugar
1Tbsp baking powder
1 tsp salt
2 Tbsp honey
1 bottle ~12 ounces~ beer
8Tbsp butter melted ( You can divide this in 1/2 but we liked it with the full 8 Tbsp the BEST)

Oven to 350 degrees
Grease a loaf pan

IN a medium bowl whisk the flour, sugar, baking powder and salt. Use a wooden spoon and add in the honey and deer and mix til just together.  I heated the honey in the microwave for a few seconds to make it easier to stir. Put 1/2 melted butter in the bottom of the pan *Yes, even though you greased it* Put the batter on top and then spread the rest of the melted butter on top. Bake for 55 minutes or there know the trick, goden on top and a knife comes out clean. EAT!!! Enjoy~

Thursday, October 4, 2012

Pumpkin Snickerdoodles

Happy Fall!! I love baking with pumpkin.  Brenn tells me it looks like a pumpkin exploded in my house.  These are a hit with the boys that come over each day after school.  In fact, they requested them this week.  So I made them again! Super easy and yummy!
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup  butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice * I added a dash of pumpkin pie spice to mine today.  It was an added flavor!*

Whisk the flour, baking powder, salt, cinnamon, and nutmeg.  Beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
Preheat the oven to 350 degrees. Line baking sheets parchment paper. 

Combine the sugar and spices for the coating in a bowl and mix to blend.

 Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed. 
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the 

baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Easy and delish! Enjoy~