*This is a meal in itself!! :)
2 cans refired beans with green chilies
5 avacados, smashed
16 oz. sour cream
3 tomatoes, chopped
1 c. green onions, chopped
2 cans sliced ripe olives
6-8 oz. cheddar or colby jack cheese, grated.
Layer ingredients in order given. Made a day ahead and serve with chips.
*I make this for supper when I know we are going to need a quick and easy meal the next day. I just throw this all together and the next evening it's ready!! Bring out the chips and EAT!! My family LOVES this meal! :)
Showing posts with label Julie's faves. Show all posts
Showing posts with label Julie's faves. Show all posts
Friday, February 6, 2009
Friday, January 30, 2009
Julie's crescent roll chicken & dumplins.....
I combined two recipes to get this delicious version and I made a few adjustments the 2nd time I made these. Feel free to tweak this recipe as much as you like. One word of caution: only put the recommended amount of filling in the dumplins. That is all those crescent roll dumplings can hold. Any more and they will explode! (Yes, I am saying, "dumplins" on purpose. Dumplings just doesn't sound right to me, ya'll! :)
4-5 chicken breasts, boiled and chopped up fine (I cooked mine in crockpot all day with onion & celery and poultry seasoning to make an excellent broth)
1 8 oz. pkg. cream cheese, softened
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. broth
1/2 c. milk
4 tbsp. butter, softened
3 cans buttery flaky BIG crescent rolls
1/2 tsp. garlic powder
1/2 tsp. salt or just use 1/2 tsp. garlic salt and no powder
black pepper & salt for dumplins.
Preheat oven to 400. Spray 9 X13 baking dish with cooking spray. Mix in med. size bowl, chicken, cream cheese & garlic powder & salt or just garlic salt. In another med. size bowl, mix together soups and broth and milk.
Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of chicken mixture on each diamond, fold dough over and press ends together to create dumplings. Line a 9x13 inch baking dish with one layer of dumplings.Place some softened butter on top of each of the dumplings.Bake 15 minutes or until lightly browned. Pour soup mixture on top of dumplings. Place foil on top of pan now or dumplings will brown too quickly and not be done all the way through. Bake another 15-20 minutes or until the dumplings are tender and cooked through and the top is brown and bubbly .
4-5 chicken breasts, boiled and chopped up fine (I cooked mine in crockpot all day with onion & celery and poultry seasoning to make an excellent broth)
1 8 oz. pkg. cream cheese, softened
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. broth
1/2 c. milk
4 tbsp. butter, softened
3 cans buttery flaky BIG crescent rolls
1/2 tsp. garlic powder
1/2 tsp. salt or just use 1/2 tsp. garlic salt and no powder
black pepper & salt for dumplins.
Preheat oven to 400. Spray 9 X13 baking dish with cooking spray. Mix in med. size bowl, chicken, cream cheese & garlic powder & salt or just garlic salt. In another med. size bowl, mix together soups and broth and milk.
Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of chicken mixture on each diamond, fold dough over and press ends together to create dumplings. Line a 9x13 inch baking dish with one layer of dumplings.Place some softened butter on top of each of the dumplings.Bake 15 minutes or until lightly browned. Pour soup mixture on top of dumplings. Place foil on top of pan now or dumplings will brown too quickly and not be done all the way through. Bake another 15-20 minutes or until the dumplings are tender and cooked through and the top is brown and bubbly .
Tuesday, January 27, 2009
Granny's Coconut Cream Pie....
*This recipe makes 2 pies. :)1 c. granulated sugar
6 Tbsp. cornstarch or a.p. flour
1 tsp. salt
5 c. whole milk
6 eggs, seperated (yolks for filling)
2 Tbsp. butter
2 tsp. vanilla
1 c. coconut
Combine sugar, flour and salt in saucepan. Add milk and egg yolks. Cook and let thicken. Remove from heat, add vanilla, butter and cocnut and stir. Pour into baked pie crust. In cold metal bowl with cold mixer whisk attachment or hand mixer beaters, beat egg whites until stiff. ( I add a little cream of tartar to whites) Add 2 Tbsp. sugar and beat again to blend. Pour over pie filling and sprinkle with coconut. Lightly brown in 400 degree oven.
(My Granny & my Mamaw both made an EXCELLENT coconut cream pie and their recipes were so similar that I combined them to make this one. It's a little more like Granny's than Mamaw's so I call it Granny's. Trust me, Mamaw would not mind. She loved Granny's cooking.... :)
Friday, November 21, 2008
Indian Tacos...
*A true delicasy where I live; I grew up with these! Churches and schools even have "Indian Taco Sales" to raise money! They are just that GOOD!! :)
Fry Bread
(what you place your taco meat, beans, etc. on top of)
2 eggs
1 cup milk
4 c. flour
3/4 tsp salt
2 tsp baking powder
Beat eggs and milk. Stir in flour, salt and baking powder; mix well. Pinch off a small amount, pat out flat, poke holes in it with a fork. Fry in oil until lightly brown. Drain. Put aside and keep warm.gound beef (app. 1 lb.)taco seasoningsaltpepperpinto beansshredded lettucediced tomatoesGrated cheddar or colby/jack or mexican blend cheeseCook meat, salt and pepper and taco seasoning as if you were making regular tacos. In center of each fry bread, put 2 TSP pinto beans, taco meat sauce, lettuce, tomatoes, shredded cheese. Can add sour cream if you wish, you can also serve with salsa.We do the works and add sliced black olives, too! YUM!
Beans:
If you don't know how to cook beans, I will share my tips with you. I never presoak. I have before but I don't see any difference in the taste and it's much quicker if you just rinse in warm water. So, I rinse the beans two or three times. Place in large cooking pot. Add enough water to completely cover the beans, I like to add two or three more cups of water. Add salt, pepper and I put meat tenderizer in mine. (You can also use chili powder, garlic salt, garlic powder, onion powder , just whatever suits your taste!) Cover pot with the lid slightly tilted, cook on med/high heat until beans come to a rolling boil. Turn heat down slightly and simmer for app. 2 hours. checking every 20 minutes (app) to see if the beans need water. You can not let them boil dry! That's it; they are done when tender!
*Most good southerners put bacon or salt pork in their beans when you first cover them with water. They are also good without the pork (my Dad will not eat beans with pork in them) I've had them either way, it is better with but I can live without it!Usually a pot of beans will make us at least two meals and I use the leftovers to make burritos (refried beans) or nachos or just whatever I can add beans to! They are a great way to stretch your budget! I hope you enjoy your indian tacos! (Thanks Wilma)
Fry Bread
(what you place your taco meat, beans, etc. on top of)
2 eggs
1 cup milk
4 c. flour
3/4 tsp salt
2 tsp baking powder
Beat eggs and milk. Stir in flour, salt and baking powder; mix well. Pinch off a small amount, pat out flat, poke holes in it with a fork. Fry in oil until lightly brown. Drain. Put aside and keep warm.gound beef (app. 1 lb.)taco seasoningsaltpepperpinto beansshredded lettucediced tomatoesGrated cheddar or colby/jack or mexican blend cheeseCook meat, salt and pepper and taco seasoning as if you were making regular tacos. In center of each fry bread, put 2 TSP pinto beans, taco meat sauce, lettuce, tomatoes, shredded cheese. Can add sour cream if you wish, you can also serve with salsa.We do the works and add sliced black olives, too! YUM!
Beans:
If you don't know how to cook beans, I will share my tips with you. I never presoak. I have before but I don't see any difference in the taste and it's much quicker if you just rinse in warm water. So, I rinse the beans two or three times. Place in large cooking pot. Add enough water to completely cover the beans, I like to add two or three more cups of water. Add salt, pepper and I put meat tenderizer in mine. (You can also use chili powder, garlic salt, garlic powder, onion powder , just whatever suits your taste!) Cover pot with the lid slightly tilted, cook on med/high heat until beans come to a rolling boil. Turn heat down slightly and simmer for app. 2 hours. checking every 20 minutes (app) to see if the beans need water. You can not let them boil dry! That's it; they are done when tender!
*Most good southerners put bacon or salt pork in their beans when you first cover them with water. They are also good without the pork (my Dad will not eat beans with pork in them) I've had them either way, it is better with but I can live without it!Usually a pot of beans will make us at least two meals and I use the leftovers to make burritos (refried beans) or nachos or just whatever I can add beans to! They are a great way to stretch your budget! I hope you enjoy your indian tacos! (Thanks Wilma)
Subscribe to:
Posts (Atom)
