Sunday, February 22, 2009


I have to thank my sis Michelle for this great recipe. It is a little on the spicy side, so some kids may not like it.

I have boughten El Pato at Walmart and Smith's. It is on the same aisle as the green chillies.

The Queso Fresco comes in a round block. I crumble it after opening the package. I get mine at Walmart only because it is cheaper.


1/2 uncooked rice
Brown rice in a pan (stock pot) with some oil. (Browning the rice makes it so it won't continue to swell and soak up all the liquids). Once the rice is browned, add the following:

3 cans of tomato sauce
1 can of El Pato (I only use half a can or it is too spicy for my kids.)
4 cans of water
Cooked, shredded chicken (as much as you want)
Chicken bullion to taste
Garlic to taste

Simmer for a bit. Top with queso fresco , fresh lime juice and
tortilla chips.

Santa Fe Chicken Skillet

This was one of Jon and I's favorite dishes at Village Inn. It is called the Santa Fe Chicken Skillet. There aren't really any measurements, it's what ever you need to make enough for your family. This particular time I made it without the chicken...only because I forgot!
For our family of five I used:

1 bag of tator tots (any type of potato...hash browns, diced or tots)
2 Chicken breasts cooked and cubed
2 cans Hormel Chili with beans
Scrambled eggs
Salsa or diced tomatoes
Green chili (optional)
Shredded cheese
Cook potatoes according to the directions. Cook chicken and cut. Heat chili on stovetop. Scramble the eggs.
Layer on serving dish...Potatoes, chili, chicken, salsa, green chilies and cheese.

Friday, February 13, 2009

Celebration Cake

Morgan celebrated her birthday this past week. All of our family is coming in town this weekend to help her celebrate her baptism. This is the cake I make for her. I'm still smiling because it turned out so well. I used the cupcake recipe and doubled it to get a double layer cake. We put vanilla instant pudding in the middle and did a whipped topping frosting.

Whipped topping recipe

1 C Heavy whipping cream
2 TB powdered sugar
2 TB piping gel (I used 1/4 tsp unflavored gelatin
1/2 tsp vanilla
Beat together cream and powdered sugar until you get soft peaks. Add gelatin, vanilla and coloring if you are using it. Beat until stiff peaks form.

The dark pink frosting is just store boughten. (Duncan Hines)

Refridgerate cake.

Monday, February 9, 2009

Homemade Chili

It's cold outside, so that means we are having soup! Tonight I made up some homemade chili. Back in the day I used Bush's Chili Beans, but they have wheat in them, so I have adapted my own version. We like it and hope you will too! I like to make mine in the crockpot, but I'm sure it can be done on the stovetop.

Homemade Chili
1 lb. gound beef, cooked and drained
2 cans pinto beans rinsed and drained
2 8 oz. cans tomato sauce plus 2 cans of water
1 medium onion chopped
1 celery stalk sliced
1 tsp (generous) minced garlic
2 tsp salt
1/2 pepper
1/2 tsp sugar
1 tsp chili powder
1/4 tsp ground red pepper
Grated cheddar cheese

Add browned beef, beans, onion and celery to crockpot. Combine tomato sauce, water and seasonings and then pour over meat and beans. I cook mine on low for 6 hours.
Add a handful of grated cheese into chili before serving. Serve with more grated cheese on top. Some of us like cornbread with our chili and the rest of us like tortilla chips.

Thursday, February 5, 2009

Creamy Italian Chicken

Italian Chicken Sauce

1. Cook 3 chicken breasts in crock pot on high for 3 hours with ½ bottle of Italian salad dressing. ( I like the Zesty Italian)

2. Shred chicken. Discard juice, and set aside.

3. Heat together on stovestop:

1/3 C dry creamed soup mix plus 1 ¼ C water
1 C of water + 1 tsp chicken bullion (GF)
1 pkg. Cream cheese
When all blended together, add chicken.

4. Serve over hot GF noodles
Our favorite is the Trader Joe's brown rice Penne noodle.

This will feed our family of five with one leftover serving. This recipe can easily be doubled.

Valentine's Chex Mix

This recipe comes from It tastes so yummy! We made it for Morgan's B-day party tomorrow...that is if I can keep my hands out of the jar!

9 cups Rice Chex® cereal (gluten free)
1 cup white vanilla baking chips
1/2 cup peanut butter
1/4 cup butter or margarine
3/4 cup powdered sugar
1/2 cup red, white and pink candy-coated chocolate candies
1/4 cup red or pink jimmies sprinkles

1. In large bowl, place cereal. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
2. Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.
3. Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.
4. In serving bowl, mix both cereal mixtures. Store in airtight container.

Tuesday, February 3, 2009

Chewy Granola Bars

I was one of those moms that like to just be able to pull out a box of Quaker Granola Bars for days at the park or on a road trip. Can't do that anymore! I was able to find this recipe online. I thought they tasted pretty good and the kids really liked them. I have made it with and without Xanthan Gum ( 1/2 tsp) and didn't really notice a difference.
• 4 1/2 cups rolled oats (GF)
• 1 cup all-purpose GF flour (I used the Featherlite)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2/3 cup butter, softened
• 1/2 cup honey
• 1/3 cup packed brown sugar
• 2 cups chocolate chips (raisins or nuts etc.)
I added a handful of miniature marshmallows

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

** After removing them from the oven, I actually took my spatula and pressed on the entire pan of granola bars. It kind of helps 'glue' them together. Let it cool for the ten minutes and then cut them into bars.