Scott shared this recipe with us one cold Autumn day. It is so delicious!
8 oz water
2 teabags of Celestial Seasoning Bengal Spice Tea
14 oz. sweetened condensed milk
Heat the water to boiling, steep the teabags 10-15 minutes to a dark brown color, add the sweetened condensed milk. Mix well. Serve hot or warm or cold.
Awesome Crockpot Pot Roast
2 (10.75 oz) cans cream of mushroom soup
1 pkg dry onion soup mix
1 1/4 cups water
5 lb pot roast
In a crockpot, mix soup, soup mix and water. Place pot roast in crockpot and coat with soup mixture. Cook on high heat for 4 hours or on low heat for 8 hours.
Add potatoes and carrots, if desired. Serve with green beans. Yum!
Homemade Flour Tortillas
Makes 6 Tortillas (Doubl or Triple as needed)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon shortening
Cut shorteninng into mixed dry ingredients. Add 1/2 cup boiling water. Stir with fork until mixed. Knead dough for 3-5 minutes until smooth and elastic. Divide and roll into 6 balls. Keep covered with the bowl until each ball's turn to be rolled out to prevent drying out. Roll each ball with a rolling pin to desired thickness (about 8" diameter.)
Fry in hot non-stick pan over medium heat:
1st side: 7-10 seconds (will shrink a litlle)
2nd side: 16-22 seconds (until browning begins)
Repeat 1st side: 10-15 seconds (until browning begins)
Romove from pan and cover with a towel to keep warm and moist. Serve fresh. Or freeze after cooling for later use.
Spicy BBQ Sauce
3/4 cup chopped onions
1/4 cup po;
3/4 cup ketchup
3/4 cup water
1/3 cup lemon juice
3 Tablespoon sugar
3 Tablespoon worcestershire sauce
2 Tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
Cook onion i oil until soft. Add remaining ingredients. Simmer 15 minutes. Use as a basting sauce whilr cooking and serve with meat. Makes 1 pint.
It is wonderful on chicken or beef... and especially delicious on salmon.
Chicken in Italian Cream Sauce
4-6 skinless chicken breasts
1 pkg. Good Season Zesty Italian dry packet
1 can chicken broth
1 8 oz. pkg. cream cheese, chunked and softened
Put chicken breasts in crock pot and turn on low. Mix next 2 ingredients and pour over chicken. Cook for 6 hours. (If frozen, cook for 8 hours.) Take chicken out and set aside. Add chunks of cream cheese to juice in the crock pot and stir with whisk until creamy. Add chicken back into the crock pot until warmed through. Seve over noodles with steamed broccoli.
Italian Roast Beef Sandwiches
3-4 lbs chuck roast
1 pkg. Good Season Zesty Italian dry packet
1 pkg. Au Jus mix dry
1 can Beef Broth
Steak Buns
Provolone Cheese
Put chuck roast in a crock pot on low. Mix next 3 ingredients togehter and pour over roast. Cook for 6 hours. (If roast is frozen, cook for 8 hours.)
Take roast out of crock pot and shred. Throw away the fat. Toast the buns and serve shredded meat on buns with provolone cheese.
Use the juice from the roast as dipping sauce.
Serve the meat over mashed potatoes.
Tex-Mex Enchiladas
2 (11.25 oz) can chili without beans
1 cup enchilada sauce
1/2 cup oil
1 Tablespoon chili powder
15 corn tortillas
1 lb. shredded cheddar cheese (I use more cheese than this!)
1 onion, chopped
Preheat oven to 350 degrees. Mix the chili and enchilada sauce together in a small saucepan on medium low heat, stirring occasionally. Heat the oil and chili powder in a skillet on medium heat. Lay a tortilla in the hot oil and cook until the tortilla starts to puff up. Remove tortilla and place on a plate. Immediately sprinkle with 1/4 cup cheddar cheese and 1 Tablespoon chopped onion, down the center of the tortilla. Roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13 pan. Repeat until all of the tortillas are used. Sprinkle 1 cup cheddar cheese over rolled enchiladas. Pour the warm chili mixture over the enchiladas, then sprinkle remaing cheddar cheese over the chili mixture. Bake at 350 degrees 20-25 minutes, until bubbling.
Reba McEntire’s Salted Chocolate Chip
Shortbread Cookies
1 cup (8
oz.) salted butter, at room temperature
½ cup packed
light brown sugar
¼ cup
granulated sugar
1 tsp.
vanilla extract
2¼ cups
all-purpose flour
¾ cup
semisweet and/or bittersweet chocolate chips
1 tsp. flaky
sea salt
1. Beat
together butter, brown sugar, granulated sugar and vanilla in the bowl of a
stand mixer fitted with the paddle attachment on medium-high speed until light
and fluffy, 4 to 5 minutes. Reduce to medium low. Add flour in two batches,
waiting until first addition is fully incorporated before adding the next; beat
until just combined, scraping sides of bowl as needed. Gently stir in chocolate
chips.
2. Divide
dough evenly between two large sheets of plastic wrap. Shape each dough into 2
logs (1½ inches in diameter and 6 inches long). Twist ends of plastic wrap
until taut and uniform in shape, and then gently roll logs to smooth out edges.
Chill in refrigerator until firm, at least 2 hours.
3. Preheat
oven to 350° with racks in upper and lower thirds of oven. Line 2 large rimmed
baking sheets with parchment paper. Remove logs from plastic wrap; slice each
into ½-inch-thick rounds. Arrange 1 inch apart on baking sheets. Sprinkle
each with a pinch of flaky salt. Freeze until firm, about 10 minutes.
4. Bake
until edges are golden brown, 15 to 18 minutes, rotating position of baking
sheets halfway through. Cool on baking sheets 10 minutes; transfer to a wire rack
to cool completely.
Makes: 12
Cheese Potatoes
6 potatoes
1 cube butter
1 can cream of chicken soup
8 oz. sour cream
1/4 dried onions
12-16 oz. grated cheddar cheese
Boil potatoes with skins on until tender. Cool, then scrape off skin and grate. Put the potatoes in a greased 9x13 pan. Melt butter, add cream of chicken soup. Remove from heat and stir in the sour cream and onions. Pour mixture over potatoes and stir together. Bakek at 350 degreese for 30-40 minutes, until bubbling on the edge.
Caramel Apple Bars
(Or Optional Date Bars)
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup shortening
1 3/4 cups flour
1 1/2 cups quick cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped, peeled tart apples (3 medium)
3 Tablespoons flour
14 oz bag caramels
Preheat oven to 400 degrees. Mix brown sufar, butter and shortening in a large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oats mixture. Press remaining oats mixture in an ungreased 9x13 pan. Toss apples and 3 Tablespoons flour together and spread over oats mixture in the pan. Heat caramels over low heat, stirring occasionally, until melted. Pour evenly over apples. Sprinkle reserved oats mixture over and press lightly. Bake for 25-30 minutes or until topping is golden brown and apples are tender. Store covered in the refrigerator.
Optional: Make Date Bars! Heat 1 lb (3 cups) cut-up dates, 1 1/2 cups water and 1/4 cup sugar over low heat for about 10 minutes, stirring constantly, until thickened. Cool. Substitute date mixture for the apples, 3 Tablespoons flour and caramels.
Chocolate Chip Pumpkin Cookies
4 cups flour
2 cups sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
16 oz can solid pack pumpkin
1 cup oil
2 eggs
2 Tablespoons milk
2 teaspoons vanilla extract
2 cups chocolate chips
1 cup chopped walnuts
In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpking, oil, eggs, milk and vanilla. Beat on medium speed until well mixed. Stie in chocolate chips and nuts. Drop by tablespoonfuls onto greased baking sheet. Bake at 375 degrees for 13-14 minutes or until edges just begin to brown. Cool for 2 minutes. Remove to a wire rack to cool.
Optional: Cook at 350 degrees for 12 minutes on Convection.