Homemade Tortillas... by Megan

My new favorite thing to make.... homemade Tortillas! Adam says we will no longer buy them because these are so good.  The best is to cook one, then put a little butter on it, and eat it. I found a couple recipes online and watched a few YouTube Video's... then I was off and running.  This is my second batch of tortillas in two days. :)  Practice makes perfect so we may be eating these quite a bit. I plan to start making these every Monday so we can eat them all week... the recipe makes 12. I found this recipe online but didn't write it down and have been searching for the exact source... but have not found it.   I do not claim this as my own, but its a good one.  I have tried two different recipes and this one was much better. :)

Flour Tortillas

4 C. all purpose flour

1/8 tsp baking powder

1/2 C. Vegetable Shortening (Crisco)

1 C. lukewarm water

1 1/2 tsp salt (dissolved into the water)

Whisk the flour and baking powder together. Mix in the shortening by hand until a very crumbly/course consistency (takes 1-2 minutes). Add the salt to the warm water and pour over the flour mixture.  You want a moist, soft dough but not too moist.  I actually added about a 1/4 C more of warm water so it all came together easily.  Knead a few minutes on your countertop, then cover and allow to rest 20 minutes. Divide into 12 balls and flatten by hand. Keep dough balls covered as you work one at a time. Roll out thin.  I used a rolling pin to get them as thin as possible.  Heat your pan (I love my cast iron skillet for this but any pan will do).  Cook 30-45 seconds. You will know your first side is cooked once you start seeing bubbles forming.  Flip, cook another 30-45 seconds.  Place on a cloth towel and keep covered until all tortilla's are cooked! Yum!!!

Strawberry Cream Cheese Pie

2 (8 oz) Cream Cheese

1 (10 oz) frozen sweetened strawberries (save 1/4 C. liquid)  OR you can use fresh and puree them in a blender, about 1 cup is what I do & I add a couple tablespoons sugar to them

2 C. cool whip

1 C. sugar (more or less depending on how sweet you want it... the original recipe says 1/4 c. but its not sweet enough for me)

1 tsp. Vanilla

1 graham cracker crust

Soften the cream cheese.  Combine the cream cheese, pureed strawberries, sugar, and vanilla using a mixer. Combine well.   Fold in the cool whip and pour in the crust.  Chill 1 hr. 

 Delicious!! This is one of Adam's favorite desserts and he is not a cheesecake kind of guy. :)

Chocolate Vanilla Cookies (our family favorite!)- Posted by Megan

2 sticks butter, at room temperature
3/4 c. brown sugar
3/4 c. regular sugar
2 eggs
1 tsp. vanilla
2 1/4 C. flour
1 tsp. baking soda
1 tsp. salt
1 small box (3.4 ounce) vanilla instant pudding
1 (12 oz) bag chocolate chips

Preheat oven to 350 degrees.
Cream butter and sugars together.  Add eggs and vanilla.  In separate bowl, sift flour, baking soda, and salt.  Gradually add to creamed mixture.  Add the box of vanilla pudding powder and chocolate chips, mix well.   Drop on greased cookie sheets.
Bake 12-15 minutes.  (or 8-9 minutes for extra soft).   Makes 4 dozen. 

I found this yummy recipe on envymycooking.blogspot.com.  These are to die for good so don't make them if your on any sort of diet! :)  Enjoy!!

Caramel Brownies

Ingredients
1 bag Kraft caramels
1 bag of Chocolate chips
1 box German Chocolate cake mix
1 can Evaporated milk
2/3 cup of flour
1 cube of butter

Preheat oven to 350

Melt caramels with 1/3 cup evaporated milk stirring constantly. Then set aside

Mix German chocolate cake mix with flour, butter and 1/3 cup evaporated milk.

Put the batter on a cutting board and making into a round circle. Then cut the batter in half. Take one half and spread it out into a sprayed 9x13 greased pan. Bake for 6 minutes.

Take out the pan and spread the caramel and chocolate chips.

Then you piece the other half of the batter on top of the caramel and chocolate chips.

Bake for 18 minutes. Let sit and cool down. Best if sets over night.

Mom M's Breadsticks, posted by Megan

Ingredients:

1 C. milk
1/4 C. sugar
2 1/2 tsp. yeast
1/4 C. warm water
1/2 cube butter
1 tsp salt
1 beaten egg
3-4 C. Flour

Spice with: Really you can spice these however you want but a yummy way that Adam's mom does is using McKormick Salad Supreme seasoning... it has parm cheese, garlic powder, and other stuff in it.

Directions:
Bring milk to a boil. Add butter, sugar, and salt. Cool to lukewarm (if you don't it will kill your yeast).
Next, sprinkle the yeast over the 1/4 c. warm water with 1/2 tsp of sugar (you need to feed the yeast so it will activate). Let it rise 10-15 minutes in a bowl. If the yeast doesn't bubble and rise, it isn't alive so try again with more. :)
Once your milk mixture is lukewarm and yeast has activated, mix these two together in your kitchen aid mixer (or large bowl). Add half the flour and beat well, then add the well beaten egg. Add the remaining flour (dough should not be too sticky) and knead well (about five minutes with a mixer is what I do). Cover the dough and let it rest 10 minutes, then turn out on floured counter and knead by hand until smooth. Let raise until double then punch down and spread over a large sheet pan (I use a rolling pin to roll it out to about 3/4" thickness). Let rise about 15-20 minutes until it looks light (but not doubled) and then butter the top and sprinkle with seasoning. At this point I also use a pizza cutter and cut the breadsticks to the size I want them so once they are baked they can be pulled apart easily (good tip from mom Marshall).

Bake at 375 degrees for 12-15 minutes.


Sara-
These are super easy to make. Call me if you have questions. Do your milk mixture about a half hour before you start activating your yeast. I put the milk mixture in the fridge to help it cool down faster. These are the best breadsticks! I made them for the Elder's last month and between Adam and the three missionaries, they nearly ate the entire sheet pan! They are pretty cheap to make and I usually freeze the extra because it makes a lot. :) Love ya!

Char's Chicken Fruit Salad, posted by Megan

Salad:
1 pkg Bowtie Pasta, cooked al dente
1 pkg Rainbow corkscrew pasta, cooked al dente
4 chicken breasts, poached and shredded
2-3 celery sticks, chopped
2 cans mandarin oranges, drained
1 can pineapple tidbits, drained
Red or green grapes, halved
Cashews (optional)

Dressing:
1 C. Mayo or miracle whip
2-3 Tbs Apple Cider Vinegar
2-3 Tbs Sugar
salt & pepper (to taste)
pinch of Nutmeg

Combine all the salad ingredients then mix dressing and stir! Chill for 2 hours before serving! This is a super yummy salad that gets rave reviews!!! Adam got this from a co-worker a few years a go and it is now our favorite! Enjoy!

Chicken & Gnocchi Soup, posted by Megan

6 C. Chicken Broth

4 cloves garlic

3 Tbs. unsalted butter

1 tsp. sugar

2 carrots, thinly sliced

1 rib celery, thinly sliced

2 C. prepared gnocchi

2 C. frozen peas

2 C. shredded cooked chicken

Freshly ground pepper

Hunk of parm cheese for grating on top (or preshredded works too)

Put broth, garlic, butter, and sugar in a large saucepan over medium low heat. Add carrots and celery and continue to simmer until tender, about 2 minutes. Bring to full boil, stir in gnocchi and cook until al dente, about 2-3 minutes (gnocchi will float). Stir in frozen peas and chicken and turn off heat. Season with salt and pepper. Grate cheese on top and serve!