Beef Chimichangas

Beef Chimichangas

I found this recipe in a cookbook that my sister-in-law has called Slow-Cooker cookbook.  Thanks Nichole for letting me copy this recipe.  This recipe is easy and would be great for the busy days.

Ingredients:

2-to-3 lbs. boneless roast beef

2 tsp. beef bouillon cube

1 onion chopped

4 cloves garlic minced

1  4oz can diced green chilies

12 flour tortillas

Oil for cooking

Cheese, sour cream and salsa (optional)

Direction:

Put roast in crock-pot and rub the bouillon cube on it.  Add onion and garlic.  Cook on high for 3-4 hours or on low 7-8 hours, until meat is tender enough to shred. Shred meat, and then stir in the green chilies. Let in warm together for about ten minutes.  They take about ¼ cup of the meat and put in the center of the tortillas.  Fold burrito style. (I used toothpicks to keep them from unfolding.)  Heat the oil in a pan.  Place the tortilla in the hot oil until golden brown. Make sure to cook both sides. Top with cheese, sour cream, salsa and any other topping you would like.  I would also add some rice for a side. 

Deep Dish Pizza

Deep Dish Pizza

I got this recipe from our friends in California, thanks Gerri.  This pizza will fill you up with just one piece.

Dough Ingredients:

Two Boxes of Pillsbury hot roll Mix

Dough Direction:

Follow the Directions for the pizza mix on the box.

Separate them into different bowls.

To help them rise put them in the oven at 200 degrees. Put a bowl of hot water on the bottom rack. Turn off the oven when it reaches 200, put the bowls into the oven, and let them raise it takes about 45 mins. 

Tomato Mixture Ingredients:

Can of Petite diced Tomatoes (28 oz)

1 Cup of Spaghetti Sauce (I use Prego)

2 TPBS Italian Salad Dressing

1 tsp. Oregano

Green Pepper diced

8 oz Sliced Pepperoni (split the slice in half)

Two packages of 8oz Provolone Cheese

Direction:

Put all of the ingredients in a saucepan and simmer for 20 mins. While the sauce is simmering grease a baking pan bottom and side, (The pan will need to be 11x15) you will need that big to fit all of this. Put the dough in spread it around the whole pan, and then pour the tomato mixtures over the dough. Top the mixture with the cheese. Bake in the over for 25 minutes at 425.

Beaded Watchbands

Beaded Watchbands 

Here are some beaded watchbands that I made.  They are $12 each and the U of U and BYU are $14.  If you are interested in them email me your address to rkmcreations@gmail.com also $2 for shippings.

Caramel Apples

Caramel Apples

These are the best Caramel Apples!!! On a family vacation in Florida, we were in Epcot and decided to stop in Germany to get a treat. We choose a caramel apple. The best caramel apple ever, they used Werther’s Caramel. Since are trip we have been trying to figure out how to bring that amazing caramel apples home. After trial and error and looking on how to make these apples, I found it. Thanks to clipping coupons, I found the recipe for the Werther’s Classic Caramel Apples.

Ingredients:

2 Bags (50 pieces) of Werther’s Original Chewy Caramels

Evaporated Milk

4 Medium-Sized Apples (you can make about 6 with smaller apples)

Powered Sugar

Sticks

Directions:

Wash and dry apples.  Insert one Stick in the core of each apple.  Place caramels and 2 Tbps evaporated milk in 1-quart microwave-safe bowl.  Microwave on high, stirring frequently until smooth cook for about 3 minutes. Make sure to keep an eye on the caramel it will over flow if you are not careful.  Dip apples in the melted caramel mixture, using a spoon to make sure the whole apple is covered. Place on waxed paper with a little powder sugar on it so they will not stick to the paper.  Let the apple set and enjoy. If you want, you can put them in the fridge to help them set up faster.

Again, this recipe was found in the Sunday coupons. 

Brown Bag Apple Pie

Brown Bag Apple Pie

Brown Bag Apple Pie is a family favorite and it never last long in our home. I got this recipe from my mom. It is great served warm with a side of vanilla ice cream.

Ingredients for the Pie Crust:

1 ½ Cup Flour

1 ½ tsp. Sugar

1 tsp. Salt

½ Cup Oil

2 Tbsp Cold Milk

Directions:

Mix well together let rest. Roll out to fit 9-inch pie pan.  Personally, I just use the store bought pie crust, because I think it taste better and I struggle to make the homemade crust work.

Ingredients for Pie Filling:

6 Medium size Apples (Any Flavor)

Lemon Juice

½ Cup Sugar

½ tsp. Nutmeg
1/2 tsp. cinnamon

2 Tbps Flour

Directions:

Peel and Slice the apples, then sprinkle with Lemon Juice (so the apples will not turn brown).  Mix the sugar, nutmeg, flour and cinnamon.  Put on top of apples. Mix well and arrange apples in crust.

Ingredients for Topping:

½ Cup Flour

½ Cup Sugar

1 Stick Soften Butter

Directions:

Put on top of apples in pan, put into a brown paper bag (you can get these at any grocery store you just might have to ask for them). Fold and Staple closed. Bake for 1 hour 45 minutes 

Make sure you take top rake out of your oven before you preheat it. The bag has never caught on Fire it does smell weird for a bit but then it starts to smell like a delicious pie. I will post a picture the next time I make it. Like the Chicken pot pie it was dug into before a picture was taken. :)

Chicken Pot Pie

Chicken Pot Pie 

Chicken Pot Pie is one of my husband’s favorite and thanks to my mother-in-law for sharing the recipe.  Chicken Pot Pie it is made quite often in our home especially in the winter, it is easy to make just takes a little time.

Ingredients:

2 Cups Cooked Chicken (boil chicken for 1 hour and half)

1 Cup Carrots

1 Cup Potatoes

Small Bag of Frozen Peas (14 oz)

4 Pie Crusts (Pillsbury is the brand I like)

1/3 Cup Butter

1/3 Cup Flour

1 (14 oz.) can chicken broth

2/3 Cup evaporated milk

1 egg

Directions:

Cook vegetable until tender (takes about 20 to 30 minutes) then drain them. Cut chicken into bite size pieces.  To make gravy, melt butter then slowly add flour. Stir well. Slowly add the chicken broth and evaporated milk.  Stir until mixture boils and thickens. Divide carrots and potatoes in 2 pie shells, followed by frozen peas and chicken to the two pie shells.  Pour gravy over the vegetables and chicken. Top each pie with the second pie crust.  Beat the egg well and brush on the top of the crusts. Bake at 425 for 20 to 30 minutes. 

If two pies are too much for you, then cut the vegetable in half and just make one. I will post a picture of the pie next time I make it. My husband dug into it before I could take a picture.