Tomatillo Ranch Chicken

INGREDIENTS

1 cup mayo

½ cup buttermilk

1 package hidden valley ranch dressing mix

2½ teaspoons garlic

1 cup cilantro/ leave of one bunch

4 tomatillos, husked and chopped

½ teaspoon lime juice

3-6 boneless skinless chicken breasts

INSTRUCTIONS

Blend together all ingredients other than chicken. Pour 1 cup of dressing into a large Ziploc bag. Add (cubed) chicken breasts. Seal and chill at least 30 minutes or overnight.

Preheat oven to 375. Place chicken breasts side by side in a shallow baking dish. Discard marinade. Add rest of dressing to the baking dish. Bake 25-30 minutes until cooked through. Top with additional dressing and serve with rice.

**Next time we cook this I will cube the chicken, it was really good, but the chicken was a bit much. Then I would use it as a sauce over the rice. 

Beef Stroganoff

1 (12 ounce) package egg noodles

 1 pound lean ground beef

 1 packet dry brown gravy mix

 1 (8 ounce) package cream cheese

2 (4 ounce) can chopped mushrooms, with liquid

 1/2 cup milk

 1/2 sour cream container (8 ounce) 

 2 (10.75 ounce) cans condensed cream of mushroom soup

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

In a skillet over medium heat, brown the ground beef until no pink shows; drain.

Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

White Chocolate Macadamia Nut Cookies

Ingredients

Recipe makes 2 dozen cookies

 1/2 cup butter

 3/4 cup white sugar

 1 egg

 1 teaspoon vanilla extract

 1 1/4 cups all-purpose flour

 1/2 teaspoon baking soda

 1/2 teaspoon salt

6 ounces white chocolate, chopped

4.5 ounces macadamia nuts, chopped

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.

Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Emily Hill's Fry Bread/ Honey Butter Ambrosia/ Texas Roadhouse Cinnamon Honey Butter

Scones/Fry Bread

1 ¼ C Warm Water

1 pkg or 1 TBsp Yeast

¼ tsp. Salt

2 TBsp of Oil

1/3 C Sugar

4 to 4 ½ C Flour

Let yeast start working in warm water. Add sugar and let set for a few minutes, if it is bubbling it is working. Then mix and knead rest of ingredients for 10 minutes. Let rise for 15-20 minutes. Tear off small chunk and stretch. Cook in a skillet of hot oil over medium high heat. Enjoy with honey butter, jam, or cinnamon and sugar.

  

Texas Roadhouse Cinnamon Honey Butter

Ingredients

2 sticks (1 C) ROOM TEMPERATURE Butter (it’s better to just wait than to put it in the microwave)

1 C Confectioner's Sugar

1 C Honey

2 tsp Cinnamon

Instructions

1. Whip the butter so it's nice and creamy

2. Add the powdered sugar and mix it all in. Then add the honey and the cinnamon. Then whip it. Whip it good. Scrape the sides and whip it a little more.

3. Store the heavenly concoction in the fridge or leave it out at room temperature. It's going to spread much easier at room temperature, but it's up to you! Serve on fry bread, rolls, toast, bagels, sweet potatoes, etc. Enjoy!

And good luck not eating all of it!

HONEY BUTTER AMBROSIA

Ingredients

1 cup sugar
1 cup heavy cream
1 cup honey
3 sticks butter (or 3/4 lb), softened
1 tsp vanilla 

Instructions

In a sauce pan combine sugar, cream and honey. Heat on medium high heat and stir until it comes to a boil. Boil for 1 minute.
Put the softened butter in a blender or food processor, and pour the hot mixture over the butter. Blend on medium speed until mixed well. Add vanilla, and blend again. Pour mixture into a container, cover and let cool in the refrigerator. Keep refrigerated.

** This has a fabulous flavor but it is more of a syrup rather than a butter. 

Nonna Renna's Pasta

I was missing my Nonna this last week, so I rallied the kids, watched a few youtube videos, and we started making home made pasta. So good! I miss Nonna, but this helped me feel a little bit closer to her.

2 Cups All Purpose Flour
3 Eggs

Place flour in food processor (I used my blender) pulse a few times to aerate the flour. Place eggs in a separate bowl and lightly mix, just so that when you mix the flour and egg it wont have chunks of yoke, it will be well blended. Add egg mixture to flour. Pulse in a food processor for no more than 30 seconds, until dough is formed. If the dough is too dry add water a tsp at a time. Take out of the processor and knead until dough is formed and uniform. Cover with plastic and let 'rest' for 15-30 minutes. When dough is rested cut it into manageable pieces, I cut mine into six. Work with one manageable piece at a time. Form into a circle and put it through the largest setting on the pasta machine, roll it through. Fold the dough (like an envelope) and place through the largest setting again. Fold the dough one last time and roll it through the largest setting. Then start rolling it through setting the machine smaller and smaller. When dough gets to desired thickness (mine was 5 or 6 out of 9) roll it through the linguine cutter or cut into desired pasta. Let dry, or eat fresh 3-5 minutes cooking time.

Place flour in food processor (I used my blender) pulse a few times to aerate the flour.

  Place eggs in a separate bowl and lightly mix, just so that when you mix the flour and egg it wont have chunks of yoke, it will be well blended.

Add egg mixture to flour

 Pulse in a food processor for no more than 30 seconds, until dough is formed. If the dough is too dry add water a tsp at a time.

 Take out of the processor and knead until dough is formed and uniform. Cover with plastic and let 'rest' for 15-30 minutes

When dough is rested cut it into manageable pieces, I cut mine into six. Work with one manageable piece at a time

 Work with one manageable piece at a time. Form into a circle and put it through the largest setting on the pasta machine, roll it through.

Fold the dough (like an envelope) and place through the largest setting again. Fold the dough one last time and roll it through the largest setting.

  When dough gets to desired thickness (mine was 5 or 6 out of 9) roll it through the linguine cutter or cut into desired pasta. I would cut this long piece in half just to make it even more manageable for me!

roll it through the linguine cutter

dry in bunches or hang to dry.

 enjoy

If  you are like me, here are a couple Youtube videos I watched to help me! 

Video 1

Video 2

Easy Potato Wedges

Potatoes sliced the 'fat' way (make circles)
Cheese
Bacon Bits
Green Onion

Place the circles on a lightly greased cookie sheet (or aluminum foil placed on a cookie sheet to save on clean up) cover with grated cheese, top with bacon bits and chopped green onion. Enjoy!

Super Bowl Fruit Dip

Ingredients

1 8oz package cream cheese, softened

3/4 cup brown sugar

1 tablespoon milk/cream

1/2 cup crushed Skor candy bars (I only needed 2 bars)

Caramel sauce (optional, I don’t like it with it)

Sliced apples

Directions

Beat the cream cheese with an electric mixer until smooth and creamy.

Add the brown sugar and milk/cream and beat to combine.

Spoon mixture into a shallow bowl.

Sprinkle with the crushed candy bars, then drizzle with caramel sauce. If I make it again, I won’t be putting any caramel sauce on it, it made a very rich dessert too much for us.

We dipped all kinds of stuff in this yumminess. Pretzels, apples, grapes, etc.

Janet's Salsa