Super Fancy Jesus Cake

White Buttermilk Cake

Ingredients:
1 Cup (3 sticks) Butter, at room temperature
2 ⅓ cups Sugar
3 Large Egg Whites
2 tsp. Vanilla Extract
3 Cups Cake Flour
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Baking Powder
1 cup Buttermilk
Chocolate Syrup (Cocoa in a pinch)
red food color
green food color

Red jelly hearts (see below for alternatives)

1 tube yellow cake decorating gel (I have used Light Blue when Yellow wasn't available).

3  9-inch round cake pans

nonstick cooking spray

1 dripless candle and

1 piece of cardboard or heavy paper ( I use a cookie cutter (star of David)

1. Place one baking rack ⅓ from the bottom of the oven and the second rack, ⅔ from the bottom.

2. Preheat oven to 350 degrees

3. In order to make sure that the cakes come out of the pans easily and without chunks, Prepare 3-9" round cake pans using the following method: on parchment paper, trace around the bottom of each cake pan with a pencil.

Repeat 3 times, so that you end up with 3 circles. 

Cut the traced circles out.

Butter each pan (bottom and sides) and place the parchment circle in each cake pan and butter the parchment paper, as well.

Dust the pans heavily with flour and then shake the excess out.

4. Using a mixer fitted with the paddle attachment (you can use a hand mixer as well), beat the butter and sugar in a large bowl on medium speed and 2 minutes, until light and fluffy. 

Scrape down the sides of the bowl. 

5. Add the egg whites and vanilla and beat on medium speed for about 1 minute.

6. Combine the flour, baking soda, salt, and baking powder in a medium bowl.

7. Add about ⅓ of the flour mixture to the batter and beat on medium speed until incorporated. 

8. Add about half of the buttermilk and beat on medium speed until fully incorporated.

9. Continue adding dry and wet ingredients alternately, scraping the bowl down and beating until completely combined after each addition.

End with dry ingredients. 

The batter will be thick and glossy.

10. Spoon the batter evenly into three separate bowls. You will have about 3 cups of batter in each bowl. 

11. Tint each bowl of batter the different colors. Adding as much (cocoa or) syrup to the "black" one as you would like to get the color and consistency that you would like.

Method:

Bottom layer (black): Combine chocolate syrup and stir.  Combine with one portion of the batter and mix.  Pour into one of the cake pans.

Center Layer (red): Add 10 drops of red food coloring to one remaining bowl of batter and mix well.  Pour into the second pan.

Top Layer (green): Add 10 drops of green food coloring to remaining portion of batter and mix well.  Pour into remaining pan.

12. Pour the batter into the prepared cake pans. 

13. Stagger the cake layers on the oven racks so that no layer is directly over another. 

14. Bake for 25-35 minutes, until a toothpick inserted into the middle of the cakes comes out (mostly) clean and the tops are flat and browned.

15. Monitor each layer as they may be done at different times.

16. Set the cake pans o racks to cool for 10 minutes. Invert the cakes onto the racks and cool completely before frosting. 

(At this point, the cakes may be placed in gallon size freezer zipper bags and frozen up to 3 weeks).

Cream Cheese Frosting: 

Ingredients:

2- 8oz. blocks of Cream Cheese, softened

1 cup Butter, softened

4 tsp. Vanilla

10-12 ½ cups of Sifted, powdered sugar 

Instructions:
1. Beat cream cheese, butter and vanilla with a mixer until light and fluffy.
2. Gradually add 2 cups of sugar, beating well. 
3. Gradually beat in additional powered sugar to reach spreading consistency. 

(May need to do this in two halves to fit in your mixer).


Now to frost the cake. Remember to put the black layer on bottom, red in the middle layer, and green on top. Frost the whole cake nice and thick with smooth top.

Decorations: Place the red jelly hearts in a band around the perimeter of the cake.  (If you can't fine red jelly hearts, use a tube of red decorating gel to make the hearts.(I used red hot hearts, conversation hearts, or I have even molded hearts (craft stores have those)).  

Construct a 6 point star out of cardboard or heavy paper and place lightly on top of the cake ( I use a cookie cutter).  Trace the star with yellow decorating gel, remove the star, and fill in the outline of the star with the gel.  Place the dripless candle in the center of the star and light.

Presentation: The shape of the cake is round to represent the world into which Jesus was born.

The bottom layer of the cake is black to signify that we all are sinners, which is why Jesus came to earth.  

The red layer symbolizes  Jesus' blood that was shed on the cross for our sins. 

And the green layer denotes the new life we have in Christ after our sins have been washed away.

The  pure white frosting stands for the righteousness and purity of Jesus Christ, 

and the border of red hearts represents all of the brothers and sisters united in Christ and circling the earth as his witnesses.

On the top of the cake is the gold star, the Star of David.  The star shone bright heralding Jesus' birth and lighting the way to the manger.

The red candle is Jesus who came into the dark world to bring truth and light to all who are willing to receive it.

Together: Each person holds a green candle and lights it from the red candle and says, "We are the light of the world to shine for Jesus." Place the candle on the cake.  When everyone has had a turn, finish by singing Happy Birthday to Jesus.

I found this in Christian Parenting Magazine in 2001. I have tweaked it quite a bit over the years. The original one called for a boxed cake. This one is so much tastier.  It does have many parts to it but, it is worth the trouble when you see the look on faces as you go over the significance of each part.  I think it will be well remembered as the kids get older.  We used to eat this in the morning before opening presents but, the sugar buzz was too strong. So now we celebrate HIS Birthday on Christmas eve with this cake. We will even eat on Birthday plates and use Birthday napkins. Just like everyone else's Birthday.

Traditions are so important to families.  It's amazing what children will pick up as a tradition by accident.  Shouldn't we do our best to make some  traditions on purpose that mean something?

Buckeyes

I got this recipe from an old friend, Darcy Hall. I have to thank her because I have been making it every year since I received it about 15 years ago. Hope you enjoy it. My family sure does.

This is what a real buckeye looks like. 

This is what your peanut butter Buckeyes will look like.

Buckeyes


1 18 oz. Jar of creamy peanut butter
1 1/2 boxes (or pounds ) of powdered sugar
2 sticks butter softened
1 1/2 tsp. vanilla
1/2 cup finely crushed graham crackers
1 lb. dipping chocolate (I found fondue chocolate this year in the produce section and it was much better)
Or 1 12 oz. bag of chocolate chips and 1/3 bar of paraffin

Have all ingredients at room temperature.

Mix all ingredients (except chocolate) by hand, thoroughly. It will take awhile to get the sugar mixed in completely but, don't give up.

Make into small balls and place on a cookie sheet, covered in wax paper.
Refrigerate at least one-hour.

Melt chocolate in double boiler (or in the microwave according to directions on the package).

Place a toothpick in a chilled ball and dip into the chocolate leaving a small section around the toothpick not dipped.

Place back onto wax paper and let set or refrigerate until set.

This makes a big batch. Maybe 80-90 buckeyes.

Hope you love them.

Chicken Pot Pie

First I made Chicken in the crock-pot the day before. You can make up the chicken or store buy a rotisserie chicken. Whatever works for you. I will post how I cooked it in the crock the day before. So this will actually be two recipes in one!

Whole Chicken with Vegetables in the Crock-pot

Whole chicken (mine was frozen. Cooking time will be longer if it is frozen)
Several handfuls of carrots (baby whole or chopped)
4 stalks Celery, chopped
Red potatoes, cut in quarters (about 6-8 depending on the size your crock-pot)
Onion, whole chopped or quartered
3 cloves of garlic (more or less depending on your family)

What to do with it:
Cook on low (if fresh, not frozen) for 6-8 hours. (If you have a newer crock-pot it cooks hotter then the old ones so check it)
If your chicken is frozen, I usually put it on high for an hour or two then turn it down to low for the rest of the time.

It will make some broth in the bottom. You want that.

I put the whole thing in the refrigerator over night.

It is done when the legs are starting to fall off.

Pot Pie
This will make 2 deep dish pies. Use 1/2 chicken for one pie.

Besides the chicken, vegetables  and broth from yesterday:
3 TBL flour
(possibly more chicken broth or water to make up the difference)
2 pie crusts (If I don't make homemade crust, I buy the one in the freezer section (Trader Joe's) that is uncooked and folded (some are rolled-Pillsbury).


Pull all meat off the bone. Rip it up or chop it to be about bite size. If you rip it will come apart nicely in the broth.
(I save my bones to put back in crock to make broth. You can throw them in the freezer until you can get to them.)

Pull out all carrots and celery and potatoes. Chop them down to bite size.

Put all meat and vegetables in a big pan on the stove with the broth left in the crock. (You may have to add extra broth, or water, to the pan to get the pot to look like a thick stew. Meaning more vegetables and chicken then broth.

Heat up the whole mixture until it comes to a boil.
Take out about 1/2 a cup of hot broth from the pan.
Add about 1/2 cup of water cool or room temp.
Add the flour to the broth and water and whip it with a fork until there are NO lumps.

Once all the lumps are gone, Slowly pour the flour mixture into the boiling pan while you stir quickly with the fork.  Careful to get  it mixed throughout the whole pan.

Let the pan do a low boil watching and stirring so that it doesn't stick to the bottom or burn.

While this is thickening up, open up our pie crust. Put first crust in the bottom of a deep pie dish.

Once your contents of the pan is nice and thick (Not too long. A few minutes.), spoon into your pie crust. Remember not to go above about 3/4 full.

Take the top crust and lay it out on the counter, making sure all cracks are put back together. Cut a hole in the middle to give plenty of vent. I use a small heart cookie cutter or cut out a heart. Fun to use a cutter that goes with a holiday theme. Should be about 1 and 1/2 inches big.

Place second crust carefully on top of pie. Go around the edges and pinch top with bottom crusts to seal it. You might need to pull or cut off any extra that is hanging over too far.

Bake in a preheated 400 degree oven for about 30- 45 minutes.
It should be nice and lightly golden. (I cover the edges of the pie with a pie shield, you can use tin foil, so the edges don't burn before the rest of the pie is done).

You should be able to use a pie server to serve.

Can also use a casserole dish. No matter the shape. Also, to save on calories you can leave off the bottom crust. It is just so yummy with them both!

ENJOY

Hot Pumpkin

3 cans (15 oz. ) of Pumpkin

6 cups milk

1 cup brown sugar, packed

1/2 - 1 tsp pumpkin spice

1 tsp vanilla

1. Mix all ingredients into a pan (or Crockpot) and warm until hot. Be careful not to burn or curdle the milk.
2. Drink. You can add a dollop of whipped cream and sprinkle cinnamon on top.

I whipped the drink in the cups with my frother. 

If you heat it in a crockpot, you can leave it in there on warm for several hours. Stir occasionally.

Options:

• You could use whipping cream for a richer flavor.
• You can add cocoa powder for a chocolate pumpkin (that is  yummy too.)
• You could use almond, or coconut milk or another alternative milk for  a more healthful drink. Since Pumpkin is full of vitamins.
• This is a good drink to put in a To Go cup and give to the neighbors.

Let me know how you like it. 

Mom's Lemonade

You will measure the lemon juice and the sugar in a 2 cup measuring cup at the same time.

1 1/4 cups fresh squeezed lemon juice
Now fill up the rest of the measuring cup to the 1 3/4 cup with sugar.
This is to taste preference. Dad like me to fill it up to the 2 cup measure. That is pretty syrupy sweet.
Mix until sugar is mostly dissolved.
Pour into 1/2 gallon pitcher.
Add cold water the rest of the way in the pitcher and stir until all of the sugar is dissolved.

My Homemade Mac N Cheese

1 - 16 oz. package of elbow macaroni noodles
3/4 - 1 lb. of white american cheese
1/2 cup (about) milk
salt and pepper to taste

Cook pasta to directions on package.
Shred cheese.
Add shredded cheese to pot of cooked pasta (after draining water. No need to rinse).
Turn stove eye on low while you stir and melt cheese into pasta.
Add milk to slowly to help cheese melt more smoothly. Add as much as you need to get a creamy texture. Now add salt and pepper to taste.

OPT. you could add fresh broccoli to the water and pasta as they cook. This ups the food value. Just add cheese and milk as above. Also, could add peas, cauliflower, or other vegetables.

Our Family Buttermilk Chess Pie

3 eggs
1/4 cup flour
3/4 cup buttermilk
1 1/2 cup sugar
1 tsp.  vanilla (always use real)
1/4 lb. melted butter
1 unbaked pie shell

1. Beat eggs until very thick (this is where it will all go wrong if you don't beat it long enough. It takes a LONG time.)
2. Sift together sugar and flour.
3. Combine vanilla, buttermilk and melted butter; add to eggs, sugar and flour.
4. Pour into pie shell. 
5. Back in a preheated oven at 350 degrees for 45 minutes.

It should not be sloshy when you take it out.
If you don't beat the eggs long enough it will be sloshy and not good.
This is the recipe that our family has been using successfully for many years now. 
Should be served with homemade whip cream.

Whip Cream


1 pint of real whipping cream (not ultra pasteurized)
1-2 tsp. vanilla
1/4 cup sugar (about do it to taste)

Whip it with a hand mixer until thick and makes peaks. Don't over beat or it will turn to butter.

Dilly Dip

1 pkg-8 oz. block of cream cheese, room temperature
2 dill pickles ( Original Vlasic Dill is the best to use), chopped
plus some of the juice from the pickles
1-2 TBL. Onion chopped
dash of Worcestershire sauce

Blend with a hand mixer; cream cheese, chopped pickle and onion until mixed. Add dill pickle juice as needed to get smooth consistency. Add dash of Worcestershire sauce to taste.


This was my Grandma Grizzell's recipe that she got off the package of Philadelphia Cream Cheese when she was a young wife.

Taco Seasoning Mix

6 tsp. chili powder
2 1/2 tsp. garlic powder
4 1/2 tsp. cumin
5 tsp. paprika
1/4 tsp. cayenne pepper
3 tsp. onion powder

Mix it up and store it in a spice jar or glass jar.

Home Style Dressing

Home Style Ranch Dressing

1/2 cup Mayonnaise

1/2 cup Buttermilk

1/2 tsp. Parsley Flakes

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/2 tsp. Paprika

Salt and Black Pepper to taste

(could add a little cayenne)

Either whir this in a blender on high for 45 seconds or put in a shaker "Tupperware" container. 

We have used this recipe for years. Add more Mayo and less Buttermilk if you like it thicker. Could add a dash of Worcestershire Sauce as well.

1,000 Island Dressing (for burgers)

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 2 teaspoons sugar

• 2 teaspoons sweet pickle relish
• 2 teaspoons finely minced white onion
• dash of salt
• dash of pepper

Mix all these ingredients in a bowl, cover, let sit in the fridge for a couple hours to let the flavors bind together. This is a copycat of In-N-Out burger special sauce.

Crock-Pot Cornbread

I followed the directions off of the box of cornmeal so I'll put that recipe on here first. Than I will tell you how to Crock-Pot it.

1 cup yellow Corn meal

1 cup all-purpose flour

1/4 cup granulated sugar

1TBL Baking powder

1 tsp. salt

1 cup milk

1/3 cup vegetable oil (I used grape seed oil)

1 large egg, lightly beaten

Combine corn meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in a small bowl; mix well. Add milk mixture to flour mixture; stir just until blended.

The Directions for the crock-pot:

Mix batter together according to recipe instructions.

Coat the inside of your crock with cooking spray. ( I used olive oil spray).

Dump batter in and close up.

Cook on high for 3-4 hours, or until a toothpick comes out clean.

I cooked this for exactly 3.5 and it was perfect.

Crock-Pot Beans

Here is the recipe for Slow-Cooker Beans.

3 Cups Pinto beans (you can use really any kind. I have used all sorts.)
1/2 of an onion chopped
2-3 garlic cloves, chopped
2 TBL of oil ( I like olive or grape - Healthier)
Enough water  or broth (I really like Vegetable broth) to fill pot 2/3 full.


1) Wash and pick through the beans.
2) Put beans in the crock with water. More then cover them. I prefer filtered water.
3) Cook on high for one hour. Dump water and wash beans through a colindar .
( We call this the toot water. If you don't do this part you will be sorry with a stomach ache and very bad gas. Not pretty!!)
4) Put beans back in the pot with broth or water. Add  onion, garlic, and oil.
5) Cook on high for about 5-6 hours.
6) When beans are tender, add Salt and Pepper to taste. Salt should be added last as they will make the beans tough.

Refried Beans

Take about 2 cups of the beans you made (maybe the day before) and some of the juice. Put it in a small skillet with a little oil in the bottom. Heat and Mash as you go. I use an old potato masher. Continue With the heat and mashing until the liquid evaporates and you have the consistency that you want.

Mama's Sweet Tea

Sweet Tea is My Daily Fuel. Is That a Problem?

My recipe for sweet tea is the same as everyone else's, I suppose. I have a couple of quirks that I like. but, would you really expect anything else from me? I always have my own way of doing things.

First the recipe. Plain and simple.

Sweet Tea
2 TBL loose leaf tea
3/4 Cup Sugar
about a 1/2 gallon of water (8 cups)
Lots of ice.

Boil the water in your tea kettle just to boiling. Don't let it whistle a long time. You will boil all of the air out of it. Then it will taste... flat.  Pour boiling water over the tea and let steep for 5 minutes. This  is key to getting the right flavor. After 5 minutes pour into your pitcher over the sugar so the hot water dissolves the sugar. Now I read a couple days ago that you should put in the cold water over the sugar first so that the hot water doesn't make the sugar bitter. I tried it this morning. Not sure if it makes a difference. I will have to try it and also get my dear husbands opinion before I let you know. The water will be warm enough still to make the sugar dissolve. Stir and let sit a minute or so to let all of the sugar dissolve or it will stay on the bottom of the pitcher. 

Fill the pitcher the rest of the way with cold water.   Done.

Now the quirks. Loose leaf tea is better because they use the leaf not the stems and twigs. The flavor is less bitter. There are lots of brands on the market. Here in California there are not many to choose from. In fact the Lipton that I use, I have to drive 30 minutes to the only Target that carries loose leaf tea.  I'm sure I could order a different brand but, I'm o.k. with this until they stop carrying this. There are fancy teas. Teavana is a store in our mall here. There is a wall of all different kinds of teas from all over the world. Just like coffee, that is fun for something different but, if you pay 12.00 and ounce are you really going to enjoy it regularly or just as a special something. I am not really excited to think about how I would react if the kids spill a little on the floor when they try to help in the kitchen. To me that kills the relaxation part of sipping a glass of tea.

I also like the organic sugar from Trader Joe's better then the regular white sugar. I don't really know why it tastes a little different but it is less likely to go bitter in the hot tea.  Really any sugar will do.
Some people like their coffee just a certain way. Others will drink any old black cup of joe. I am that way with my tea. I'm not crazy about it out. I really like it at home the best.

This is the o ld fashioned way to brew tea and a great way still. Just a little messy.  You would put the tea in the bottom of the bowl pour the water in (about 2 cups worth. Eyeball it.) Then use a strainer to pour it into the pitcher. You don't want to chew your tea. This works well. I always end up pouring in too much water and I need to get a potholder because the bowl gets hot. Why use a metal bowl. I can't remember. But, I think there is a reason. Something about the chemical reaction with the tea??? Maybe someone else knows.

Teavana brewer. 

This is my wonderful tea brewer. I love it and totally recommend using one. If you don't have a teavana, you can order it online .
Teavana Tea-diffuser
It is a little pricey. But, they do have sales and you can balance it out with the fact that your tea only costs a couple of bucks for weeks worth.
The diffuser keeps the tea in the top and you set the whole brewer on top of your pitcher and it pours out only the brewed hot tea. Leaving the wet leaves in the top. No straining. Even the kids can and do put it on the pitcher and I don't worry too much about burns this way.
Either way makes a great tea.

Here is the brewer on the pitcher. It fits nicely and then there is no worry about spilling, or getting leaves in the pitcher.

O.K. I make things more complicated sometimes. But, if there is a way to do something and it makes my life better or easier, I'm going to share it. I love this silly gadget. It makes my tea life easier. My boys can actually make tea. I watch them pour the boiling water into the brewer. That is it. Less mess. Less fuss.

This is the end result. Icey cold tea. The lemonade is for my husband. He loves Arnold Palmers. That is half lemonade and half tea. Sorry, he is born and raised in California. The cups I will tell about another day but, for now I think we are all tired of talking about makingtea. Let's go drink one. Enjoy.

Crock-Pot Chocolate Peanut Butter Cup Cake

Slow-Cooker Chocolate Peanut Butter Cup Cake

1 cup all-purpose flour 
1 cup sugar (divided. This is important.)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter 
1/2 cup milk 
1 tablespoon canola oil ( I used Grape seed oil)
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water

The Directions.

Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.


(I would quadruple the portions and put it in the 6 quart pot. Also, don't let it over cook. There isn't as much of the molten chocolate underneath if you cook it too long).

Crock-Pot Lasagna

Crock-Pot Lasagna YUM!

I made a Lasagna yesterday in the crock -pot. I took 3 recipes and made my own. I do that sometimes and then forget to write down what I did. Well, I'll wrote it here because it was good. I think the best one I've made.

I used the 6-quart large oval crock pot.

2-lbs ground beef
Italian spices (I really opened the cabinet and sprinkled some of this and that. I'll try to list all I used)
Oregano
Parsley
Basil
little Rosemary
Italian Seasoning

One small yellow onion
minced garlic (I had the jarred on hand. About 3 cloves or more)
1-1 1/2 jars of spaghetti sauce ( I used Trader Joe's Tomato Basil Marinara)
Lasagna noodles
2 -16 oz. containers of ricotta cheese
2 eggs
1/2 cup of parmesan cheese (I just used the shaker can kind)
One package of baby spinach
Shredded cheese (usually you use mozzerella. I used cheddar and some string cheeses I had)

1) Saute the onion in a little olive oil until clear.
2) Add the ground beef to the onions.  Add spices and brown the meat.
3) Drain the grease off the browned meat. Add spaghetti sauce. Add enough sauce that it is really wet and saucey (Don't rinse or throw away jar yet!)
4) Simmer on low for a few minutes until it is good and warm.
5) Now you will start to layer. First put some of the meat mixture on the bottom.
6) Add a layer of noodles. Break them to fit and make a good layer.
7) Mix the ricotta cheese with the eggs and parmesan cheese.
8) Smear a layer of the ricotta mixture on the noodles.
9) Add Spinach (and or any other vegetable you want to add here).
10) Throw in a layer of shredded cheese.
11) Add more meat mixture.
12) Continue to layer until pot is to desired capacity.
13) Finish with a little meat sauce on top, sprinkled with a pretty layer of cheese.
14) Take your empty spaghetti jar swirl in 1/4 cup of water and pour that all over the top of the lasagna.
15) Cook on low for 8 hours or high for 4.

This came out nice and firm. I actually cut it with a spatula and lifted out pieces. Usually a crock lasagna is a little goopy. It is the egg and parmesan in the ricotta that gives it the firmness. I am so excited that I found that little secret out. (Thanks Sis! You know who you are.)
I didn't take a picture. I was too hungry after smelling it all day. I'll take a picture of the leftovers today.

Crock-Pot Enchilada Casserole

Crock-Pot Enchilada Casserole

I really like this recipe. One that gives us something a little different in the crock.

I use a big oval 6 quart crock pot. So this is a big recipe. You can cut it down for the smaller pot.

2 lbs. ground beef
1 small chopped onion
minced garlic (to taste. 2 cloves?)
2-3 cans of pinto beans (red or black beans are good too), drained
28 oz. stewed tomatoes ( I use the diced. I also use one regular and one spiced with green chile's.)
8-16 oz. jar of mild salsa
18-20 corn tortillas
Grated cheese- I prefer the mixed Mexican cheese.
Opt. Sour cream
Opt. black olives, sliced
Opt. green onions
Opt. Tortilla chips

1) Brown the ground beef with the onions and garlic. Drain any fat.
2) Take the tomatoes and blend them to make them soupier. (do you want it chunky? It's up to you.)
3) Add the beans, blended tomatoes, and salsa (I use about 2/3 of a 16 oz. jar) to the ground beef mixture.
4) Simmer mixture for about 5-10 minutes.
5) Spray the inside of your crock-pot with a non-stick spray.
6) Put about 1/2 - 3/4 of a cup of the meat mixture in the bottom of the crock.
layer about 5 tortillas on top of that.
7) Add another layer of meat on the tortillas.
8) Layer some cheese on top of this meat layer.
9) Add a layer of cheese.
10) Continue layers in order (tortillas, meat, cheese) until everything is used up ending with meat then cheese.
11) Cook on low for 4-5 hours or until everything is heated through.

When you serve this dish, I usually put a blob of sour cream sprinkled with chopped green onions and sliced black olives. I also serve it with tortilla chips. We like to eat it like a dip.

This is a yummy hot dinner. I can't remember where I got it originally, maybe a magazine but, I have changed it so much over time I'm sure the . It is so  simple. You can tweak it to fit  your families taste.

Mexican Chicken in the Crock-Pot (for Burritos)

Mexican Chicken in the crock (for burritos)

So my oldest son made the Crock-Pot beans the other day and took the other crock to put in 5 frozen chicken breasts (because it is good left over on salad) and poured a whole jar of salsa on it. Turned the crock on High for about 5-6 hours. After they were done, I shredded them with two forks. YUM Great burritos that night. Chicken, beans, salsa, sour cream, and cheese. OOO LALA!! O.K. it's a quicky.
This chicken is super good on salad as well.

Chili in the Crock-Pot

First Day of School and Chili

            So we had our first day of school yesterday. It was mostly like an orientation to the year and what to look forward to. We went through our notebooks, our subjects we will be doing, our weekly schedule, and then did a couple of worksheets.  I usually take a picture of everyone for their notebook but, I didn't get there. It is definitely different with the 2 Little's (4 and 2yos).  It was also cold and dreary. Not like our usual beautiful sky first day of school. Everyone was up but, not all ready for the day.

The view from our balcony on the first day of school. Dreary.

I did make an interesting dinner for them. They wanted Chile Cheese fries the other day (they saw it on a picture) and I told them I would make some. Well, I made the best chili I've ever made and then put them on top of tater tots and sprinkled cheese on top. They loved it. Me... not so much. The chili was good but, I'd rather eat it with chips or nothing. I'm not much of a tater tot fan. Here is a picture and the chili recipe I used.

Chili

2 lbs ground beef

2-15 oz. can Kidney beans

1-15 oz. can pinto beans

1- 15 oz. can tomato sauce

1-10 oz. can Rotel Original (we don't usually have that here

in So Cal but, I found it at Target)

1-14.5 oz can diced tomatoes

1-small onion diced 

2-3 garlic cloves

3/4 tsp black pepper

1 1/4 tsp. salt

3/4 TBL chili powder (add more to you taste)

2/3 tsp cumin

1. Throw Onions and Ground beef into the pot.
2. Brown ground beef until the onions are clear, then drain off fat.
3. Dump all ingredients into the crock-pot. Stir to combine.

Cook on Low 7-8 hours or on High 3-4 hours. You really can cook it as long as you like. It just blends the flavors more. Also, my family got antsy so I dumped it in a pot and cooked it for 2-3 hours on the stove, stirring every 15 minutes or so.

          If you want to, dump it on oven baked fries or tater tots. You could then top with cheese and even a little sour cream. They loved it. 

Another option is to serve with oyster crackers or Fritos. (Trader Joe's version is yummiest).

Hope you enjoy it. 

Mississippi Mud Cake

Mississippi Mud Cake

            My husbands family got together for the Labor Day holiday to eat dinner. I brought "a little something sweet" (as my Grandma always says). It is probably a little mean of me to bring it because both of my in-laws have to take extra insulin just to have a little. Sorry. But, it was good. I didn't bring much home after. The recipe was new to me. I think it is a bit like a Texas Sheet Cake (which I LOVE!!) but, with marshmallows. I also think it would be way good with pecans on top but, my family hates nuts in cakes so. If you put nuts in it will you tell me if it was good? Thanks.

I should have taken a picture of a cut piece. The cake is a cross between cake and brownie texture.

Mississippi Mud Cake

• 2 cups plain flour
• 2 cups sugar
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 stick butter
• 1/2 cup oil
• 4 TBL unsweetened cocoa powder
• 1 cup plus 1 tsp. cold water, divided
• 2 eggs, beaten
• 1/2 cup buttermilk
• 1-10 oz. bag mini marshmallows

1. Sift flour, sugar, salt, and baking soda together (I just stirred them). 
2. Bring butter, oil, cocoa, and one cup of water to a boil.
3. Add eggs, one teaspoon cold water and buttermilk. Mix well.

Pour into greased and floured 9 x 13 pan and bake at 37 for 25 to 30 minutes. Top with Marshmallows while still hot and pour icing (recipe below) over the top. 

You will want have the icing finishing right as the cake comes out of the oven. 

Icing

• 1 stick of butter
• 3 TBL Cocoa
• 6 TBL milk
• 1 -16 oz. box confectioner's sugar
• 1 tsp. vanilla

1.  Combine butter, cocoa and milk in a pan.
2. Bring to a boil.
3. Add sugar and mix well.
4. Add vanilla.
5. Pour over hot cake as soon as it comes out of the oven.

Optional: chopped pecans sprinkled on would be so good. If you like nuts...