Beef Fajitas with Homemade Tortilla Shells

                   This is one of the homemade shells ! Easy & FUN!
1 & 3/4 Cup Flour
1/4 TSP Baking Powder
1/2 TSP Salt
1/4 Cup Crisco
1/2 Cup Very Hot Water
Stir all the dry ingredients together. Cut in Crisco until you get fine crumbs. Add all of the hot water at once & stir until well blended. Knead on a floured surface turning about 8 times. Place in a bowl & cover letting it rest for 15 minutes. After 15 minutes divide into 8 balls, Roll out until thin. Heat up a large skillet to medium high. Cook each shell one at a times flipping once or twice to get a little browning & nice bubbles, these should be SOFT & NOT crispy. Lay each one a plate then place a sheet of wax paper & continue to cook placing wax paper between each one. I cook these the day before & store in a sealed bag in the refrigerator.
NOW THE BEEF FILLING!

2 LBS. Lean steak, skirt steak or cubed steak ( any you like )
2 Large Sweet Onions sliced in large pieces
2 Large Green Peppers Sliced in large slices
2 Diced Tomatoes ( Optional)
1 TBS Olive Oil
1 Tsp Adobo Seasoning
1 Tsp Cilantro or Parsley
Sour Cream
Cheese ( I used Cheddar &  Italian Pizza Blend)
 

Brown meat & veggies over medium high heat in the oil in a large skillet. Cook until meat is no longer red & veggies are soft but not completely soft, you want a little texture to them, cook about 8 minutes.
Lay one tortilla on a plate & lay cheese down the center. Microwave  for 30 seconds for shell to warm & cheese to start to melt. Use about 1/4 Cup cheese per shell. Ladle the hot meat mixture down on top of the cheese about 1/2 cup! Dollop with sour cream & DIG IN!
 
                                                                                                     

Bing Cherry & Almond Muffins

                                                                              



Ok, I admit I have been on a muffin binge lately, but why not? Fruits are fresh & begging you to create something GOOD while they are here! This muffin has fresh, sweet black Bing Cherries blended throughout along with sliced almonds! ENJOY!

                            
2 Cups Flour
1/2 cup Flax ( Or use all flour!)
1 Cup Sugar
1 TSP Salt
1 TBS Baking Powder
2 Eggs Beaten
1/4 Vegetable Oil  
1 Cup Sour Cream
1 TSP Almond Flavoring (use vanilla if you wish!)
1 Cup Sweet Black Cherries , Bing preferred !
1 Cup Sliced Almonds
White Sanding Sugar or Regular Granulated sugar
 
Sift all dry ingredients together . Add all the wet & stir until well blended. Fold in 1 Cup Black Sweet Cherries that you pitted & cut into quarters & 1 Cup Sliced Almonds. Spray your 1 dozen muffin tin or use paper liners & divide batter evenly between the wells. Sprinkle with white sanding sugar & bake in a preheated 400 degree oven for 20 minutes or until muffins test done with the toothpick test. Insert toothpick in center of muffin, it should come out clean or with a few crumbs but not wet batter! Let cool in the pan 6 minutes before dumping out! If muffins do not dump out just loosen the edges by running a paring knife around the rim as close to the pan as you can, they will dump right out! Serve warm with butter or eat cold!  DELICIOUS! 

                          

Mac & Cheese with Veggies!

OH YUM, Creamy White Cheddar Cheese with Shells & Broccoli, Cauliflower & Carrot Medley! OH SO GOOD!


1 Box of Macaroni Shells ( cook according to directions adding the frozen veggies for the last 3 minutes of cooking time)
 
1, 1LB. Bag Frozen Veggie Mix
4 TBS Butter
1/4 Cup Flour
3 Cups Milk
2 Cups Shredded White Cheddar Cheese ( or use the one you love best)
1 Cup Bread Crumbs
Dash of Red Pepper or 2
1 Tsp Parsley
1 Tsp Paprika
Cook Pasta & then add veggies. Once cooked drain. Back in the pot you cooked the noodles melt the butter. Whisk in the flour & slowly whisk in the milk. Cook & stir over medium heat until thickened. Once thick stir in the cheese & red pepper. Cook until cheese is melted. Add the noodles & veggies. Pour all into a greased casserole disk. Sprinkle the bread crumbs over the top & sprinkle the parsley & paprika over the crumbs. Bake in a 350 degree oven for 45 minutes ! WONDERFUL!                                                                               

Zucchini, Flax, Cinnamon, & Pecan Muffins

                                                                                
This is ONE YUMMY MUFFIN! Grated Zucchini adds color along with flavor & is complimented perfectly with the pecans & cinnamon. Try some while zucchini are in season!



1 Cup Sugar
2 Cups Flour ( add 1/2 cup more if you do not use the flax)
1/2 Cup Milled Flax ( ground flax is ok too)
1 TBS Baking Powder
1 TSP Salt
2 Eggs
1/4 Cup Vegetable Oil
1 Cup Sour Cream
1 TSP Vanilla
1 Cup Shredded Zucchini
1 Cup Cinnamon Chips
1 Cup Chopped Pecans

Sift together the flour, sugar, baking powder, add all of the wet ingredients & stir well. Add the zucchini, cinnamon chips & nuts & stir again. Spray muffin tin or use paper liners & fill with the muffin batter divide evenly between 12 muffin wells. I sprinkled the tops of each muffin with oatmeal, cinnamon & white sanding sugar, you may leave plain or use any combination of the sprinkles I used.

                                                                                  

 Bake in a 400 degree oven for 20 minutes or until they test done. Remove from oven & let cool 6 minutes in the pan & then dump them out. Corningware French White 10-Pc. Bakeware SetCorningware French White 10-Pc. Bakeware SetLibbey Glass Bakeware Set, 11 piece - 11 piecePecan Roll Muffin Baking Pan - Bakeware YUMMY BREAKFAST MUFFINS !

                                                                                  

Mint Salt Water Taffy

            AHHHH, the taste of the beach right at home, made by you, what could be better? Ok going to the beach & buying it but when you are stuck at home why not make some Salt Water Taffy right in your kitchen!

1 & 1/2 Cups Water ( I simmered my water with 1/2 cup of fresh mint leaves for about 5 minutes, let the water cool with the mint, strained & then used it for my flavoring) if you do not have fresh mint just add 1/4 TSP of Mint favoring when specified, or use whichever flavor you choose, lemon, vanilla, any you wish!
2 Cups Sugar
1 Cup Light Corn Syrup
1 & 1/2 TSP Sea Salt
2 TBS Butter +
1/4 TSP Peppermint or Spearmint Flavor or ANY flavor you wish
Drops of  Food Coloring to match your flavoring!
Mix sugar, corn syrup, salt & water in a deep saucepan, heat & stir until sugar & salt is melted. Now cook on high DO NOT STIR until it comes to 260 degrees, USE A CANDY THERMOMETER, pull of the heat & add the remaining ingredients stir well.

                                                                            
  Pour into a butter bowl or pan & let come to a temp that you can handle with your hands but still pretty warm. Butter your hands & gather the goo into a ball & start to pull & twist. Pull until taffy gets just about to hard to pull. Break lump into 4ths & pull into  long ropes the thickness you wish for your pieces of taffy. Snip into bite size pieces with BUTTERED scissors. 

                                                                                
Wrap each piece into squares of cut wax paper & twist the ends closed. This makes 1 & 1/2 POUNDS of mouthwatering Salt Water Taffy! YUM YUM!  

                                                                                                                                           

Fast Pasta Salad!

        If you need a simple FAST dish for a picnic or BBQ, this is my GO TO remedy. Light & Fresh with LOTS of FLAVOR!

6 OZ. Macaroni ( I use shells or spirals) cooked
1 LB Broccoli, Cauliflower & Carrot Medley ( add to the last 2 minutes of cooking time of the pasta to lightly cook the veggies)
1 15.05 oz. Can of Chopped Tomatoes + the Juice OR 1 Jar Salsa!
1 Green Pepper Chopped
1/4 Cup Red Onion Chopped
3 Ribs Celery Chopped
1 TBS Parsley Chopped ( fresh is best but dried is ok too)
1 Cup Italian Dressing
1 Cup Shredded Italian Cheese Blend

Cook macaroni according to package adding the frozen veggies in the last 2 minutes of cooking time. Cook & drain. In large bowl add the drained pasta & veggies & remaining ingredients. Stir to combine & chill ! Makes a good 8 servings!  Feel free to add black olives, mushrooms, fresh tomato & even spinach. The above recipe is my basic one that I vary from time to time! Cold steamed shrimp or crab or even pepperoni is GREAT in this too!

                                                                        

Cinnamon & Sugar Popcorn

        This is a FAST & EASY one to whip up! 4 Cups of POPPED CORN stir together 1/4 Cup Powdered Sugar & 2 TSP Cinnamon. Stir that into the popped corn!  I needed to cut back on fat & salt so I made this for a switch from PLAIN popcorn. Pretty much guilt free except for a little sugar! This is SO GOOD too!                                                                        

Ham & Green Beans & Pa. Dutch Favorite One Pot Meal

This a Very Easy One Pot Pa. Dutch meal that is very common here in Lancaster County! Fresh or Frozen & even canned green beans with chunks of ham, potatoes with lots of broth. All cooked up in one pot & YES you could make it in the crock-pot!

1, 3 to 4 lbs Ham End OR Ham Hocks . I prefer the ham end, less waste!
Water to Cover.
Place ham in the water enough to cover & let simmer a good hour & 1/2. You want nice rich broth. Remove ham & set aside to cool.

Back to the broth add the following:
3 to 4 LBS Cleaned snapped fresh green beans , or frozen or canned beans
2 Large Onions chopped, large chop
8 to 10 peeled potatoes
Put all into  the broth & cook on a low simmer. When meat is cool enough to handle cut into nice size chunks & put that into the pot too. Cook until potatoes are tender & beans are soft about 1 hour. Serve with broth ladled over the serving! My Sour Cream, Cheddar, & Bacon Muffins are the perfect accompaniment for this meal! ENJOY a taste of Lancaster County!

TO MAKE I THE CROCK-POT place all in the pot & cook on low all day! Before serving remove the ham & cut into pieces & stir back into the beans & potatoes!
                                                                    

I tried adding carrots along with the potatoes in my Ham& Green Beans tonight & YUM so GOOD! I know I know it is not the TRADITIONAL way of making Ham & Green Beans but I do believe I will be doing my Ham & Green Beans WITH CARROTS from now on! It tasted so good & the carrots give this dish a nice pop of color!
                                                                                

Sour Cream, Bacon, & Cheddar Muffins

         SCRUMPTIOUS MUFFINS loaded with Bacon & Cheddar Cheese that gives you a crisp & gooey muffin ! This is a GREAT , Supper , Breakfast or Brunch muffin! Enjoy them hot out of the oven or reheat so the cheese is melty!

2 & 1/2 Cups Flour
1 TBS Baking Powder
1 TBS Heaping of Sugar
1 TSP Salt
1 TSP Greek Seasonings
1 TSP Garlic Powder
1 Tsp Onion Powder
Dash of Red Pepper
2 TSP Parsley Flakes
1 TSP Paprika
2 Beaten Eggs
1/4 Cup Vegetable Oil
1 & 1/4 Cups Sour Cream
10 Slices of Bacon Cooked Crisp ( if you cheat & use pre packaged bacon bits do not tell me!)
2 Cups Shredded Extra Sharp Cheddar Cheese ( or your favorite)


Sift all dry ingredients together except the bacon & cheese. Beat eggs add to sour cream & oil & stir to combine. Dump all of this into your dry ingredients. Stir in cheese & cooked bacon. Spoon into a sprayed or lined muffin tin. Sprinkle the tops with more Greek Seasonings, Parsley, Paprika & a little Coarse Sea Salt if you wish. I did mine & it adds a GREAT flavor! Bake at 400 degrees for 20 minutes. Let cool in the pan for 6 minutes & then dump out of the pan. Eat piping hot & refrigerate leftovers.

                         You can see the seasonings lightly sprinkled on the top! It really adds a nice OOMPH of flavor!

                                                                                     
                 Nice pieces of CRISPY bacon add just the right touch!                                                           

8 Cute ways to Carve a Watermelon

                                         http://ow.ly/c3Ed2                                                     
Click on the link for 8 CUTE ways to Carve Up a Melon! SHARING THIS WITH YOU! These are NOT my ideas but I am sharing the link because they are some of the best PARTY ideas I have ever seen! ENJOY Judys Foodies!                       

CROCK POT RUMP ROAST

                                                                                




2 to 4 LB Rump Roast
1 Large Onion
1 TBS Garlic minced
8 Carrots Peeled & cut in to 2" Lengths or use Baby Carrots about 1 Cup
1 TBS Parsley
Pepper To Taste
1 TSP Onion Powder
1 TSP Salt
1 TBS Greek Seasonings
Dash or 2 of  Season All Seasoning Salt
1 Cup Red Wine divided in 1/2 or Beef Broth if you do not like wine!

Place meat in a metal pan or pot, I use my black iron skillet, place uncovered, fat side up & season with a sprinkling of salt in the pan. Sear meat in a 500 Degree oven for 25 minutes.

                                                                             
 Place all of   of the ingredients except 1/2 cup of the wine, in the crock pot . When meat is seared place it on top of the ingredients. Deglaze the pan you used to sear the meat by adding  1/2 cup of the wine to the pan & scrape the bottom to get every last crusty bit of goodness from the meat, it will make great gravy.Add it to the crock pot.  Put lid on the crock pot & cook on high 4 hours or on low for 8. Remove meat & vegetables & thicken the juices in the crock pot with 1 TBS Cornstarch mixed into 1/2 cup cold water, stirring while crock pot is on high. Sauce will thicken into a nice gravy! If you have leftovers use them to make my Rustic Beef Pie in the February 2013 archive! It is a very old PA Dutch meal that is a favorite here in Lancaster County Pennsylvania!

                                                                             

Cheesy, Potato & Broccoli Bake!

            Cheese, Mashed Potatoes & Broccoli all in one side dish, makes the the perfect go along to any meat!

6 Cups Mashed Potatoes ( I make a lot for one meal & save the rest for this or my mashed potato cakes that are on this blog) You could cheat & make Instant potatoes for this dish!
1/2 Stick Melted Butter
1 Onion Chopped
3 eggs beaten
2 Cups Thawed Frozen Chopped Broccoli
2 cups Shredded Cheddar Cheese
Salt To Taste
1 & 1/2 Cups bread Crumbs
1 TSP Parsley Flakes
1 TSP Paprika
Take the cold mashed potatoes & add the beaten eggs. Stir until well combined. Cook onion & butter in microwave for 3 minutes until onion is slightly softened. Let cool a bit. While it is cooling stir in the cheese to the potatoes & then the broccoli. Then stir in onion & butter. Spray a 9x13 baking dish or butter the pan  Spoon the mixture into the pan smoothing out the top. Sprinkle with the bread crumbs & then the parsley & the paprika. Bake in a 350 degree oven for 45 minutes to an hour. DELICIOUS!

                                                                                                                                                

Marinated, Grilled Chuck Steak

    This steak is a cheaper cut of meat but marinated & grilled it tastes like a choice cut of beef. Tender, juicy & FULL of flavor it is the perfect steak for summer grilling!

2,  to 4, 2 "inch thick Chuck Steaks
1 & 1/2 Cups of Coca Cola
3 TBS Olive Oil
2 TSP Minced Garlic
1 TSP Sea Salt
Pepper if you choose to taste
1 TBS Seasonings of your choice that do not have salt ( I used a Greek Seasoning, Italian, Jamaican Jerk, or a Mrs. Dash type seasoning would work) 
2 TBS BBQ Sauce
1 TBS Soy Sauce.
1 TBS Minced Dried Onion
1 TBS Parsley Flakes
Place all ingredients in a large zip lock bag EXCEPT steaks. Shake well to combine. Now add steaks & shake well to get steaks covered with the marinade. Refrigerate over night or for at least 6 hours. Take steaks out of the frig one hour before grilling but leave them in the marinade. Heat grill to medium high. Remove steaks from marinade & wipe off any residue from the marinade. Lay on grill over the flames & grill about 12 minutes per side for well done, test with a meat thermometer for 165 degrees for well done 145 for rare. Plate up & dig in ! Discard the marinade! 
                                                                            

Black Raspberry Iced Tea

      AHHHH refreshing & fruity Iced Tea my favorite summer beverage! The following recipe would work with just about any fruit you would want to use so PLAY AROUND with this one for your favorite tea!

1 cup Fresh or Frozen Black Raspberries
9 Lipton Tea Bags
4 Cups Water
Bring all of the above to a boil, turn off heat & let steep at least 2 to 4 hours. Strain into a large pitcher that you have placed 1 & 1/2 Cups of Sugar ( more or less to your taste preference) 
Press some of the berry pulp through the sieve into your pitcher. Stir well. Now add 14 cups of cold water & stir well. Chill & serve over ice!                                                                           

Red, White & Blue Spangled Cake

                  This BEAUTY is perfect for any occasion! I used Red, White & Blue for The 4th of July & it fits right in with the Festivities! Change up the colors for ANY event & watch your guest ooh & ah over the decorative swirl inside!

      This cake is vanilla, strawberry, raspberry, & white chocolate flavored. SO different & easy to do !
THE CAKE BATTER:
2 Cups Flour
1 Cup Plain Yogurt
6 Egg Whites
1 TSP Vanilla
1 & 3/4 Cup Sugar
4 TSP Baking Powder
1 TSP Salt
1 & 1/2 Sticks Butter
Imitation Strawberry Favoring
Imitation Raspberry Flavoring
Red & Blue Dye

OR for easy decorating just dot the top alternating Blueberries & Strawberries, & or Red Raspberries!

Beat yogurt, egg whites & vanilla with a fork until egg whites are broken up & everything is combined. In a separate deep bowl add all the dry ingredients & whisk together. Beat in softened butter until you get fine crumbs. add 1/2 of the yogurt mixture & beat well. now add remaining yogurt mixture & beat until everything is blended well & smooth. Remove 2/3 cup for the red batter & 2/3 cup for the blue batter. Divide the remaining batter between 2 sprayed & floured 9 inch cake rounds. Into the batter to be red add 1 TSP of Imitation Strawberry Flavoring & enough red dye to make it a nice red color.  Into the blue batter add 1 TSP Raspberry Imitation Flavoring & enough blue dye to get a nice blue color. Divide the two colors between the two pans making sure the blobs do not touch each other. Take a knife & swirl each individual color through the white making sure the blue & red do NOT touch or you will get a funky purple color! 

                                                                                                                                     Bake in a 350 degree oven for 25 to 35 minutes CHECKING at the 25 minutes for it to be baked. Cake should SPRING BACK nicely when touched. Mine took a good 36 minutes but I do have a slow oven. Once baked remove from oven & let cool 10 minutes & then invert pans & dump out cake onto wax or parchment paper. Let cool & frost with the following White Chocolate Vanilla, Raspberry & Strawberry Frosting.
FROSTING:
2 Nestles White Chocolate Baking bars
1/2 Stick of Softened Butter
1 Cup Shortening
2 LB Confectioners Sugar
3 Dashes of Salt
About 5 TBS Milk ( give or take)
2 TSP Vanilla
Imitation Strawberry Flavoring
Imitation Raspberry Favoring
Red & Blue Dye

MELT 1 of the White Chocolate Bars in the microwave at 40% power for 40 seconds, stir & do that again. It should now be melted. Into the melted chocolate add the butter & beat together. Add 2 TBS milk & beat ( it will be watery). Now add about 2 cups of the sugar & the salt & beat again. Add shortening & beat. Add the remaining sugar a cup or 2 at a time using more milk if needed but keep the frosting stiff. Continue until you incorporate all of the sugar. Remove about 2/3 cup of frosting EACH for the red & the blue. In one bowl add the red with the strawberry flavoring about 4 drops of the flavoring & enough of the red to get the color you desire.  In the bowl for the blue do the same with the raspberry flavoring & the blue dye. Frost the cake with the white frosting. Use the red frosting to make red stars & the blue to make blue dots. Leave an empty circle of white frosting in the center of the top of the cake , using the other White Chocolate Bar use your potato peeler & run it down the sides of the bar to get chocolate curls. Pile them in the center of the cake.
IF YOU WANT FAST & EASY JUST USE A WHITE BOX CAKE ( I did NOT tell you that ssshhh) Add the colors & flavors like I described above. USING CANNED FROSTING use the colors & flavors as I described but remember SHHHH it is  a secret. THE ABOVE CAKE & FROSTING IS MY OWN RECIPE & MADE FROM SCRATCH USING THE ABOVE INGREDIENTS & TECHNIQUES! But FAST & EASY IS NICE SOMETIMES TOO! Now for very fast instead of frosting stars just dot the top & sides with alternated Blueberries & Strawberries, & or Red Raspberries!                                        

Roast Chicken with Stuffing!

            Crisp on the outside, moist & flavorful inside, bursting with stuffing! Old Time Sunday Dinner that is sure to please!

1, 5 to 7 LB Chicken, this one was 7 LB.
Salt to taste
Paprika
Sage
Parsley
Garlic Powder
Onion Powder
STUFFING Recipe follows:

 1/2 Loaf of plain white bread cut into cubes to make 8 Cups. Precut bread cubes are fine I just like to do it myself!
1 Large Onion Chopped
3 Ribs of Celery Chopped
 4 Eggs
1/2 Cup Milk
Salt & Pepper to taste
1 TSP Parsley
1 TSP Ground Sage
1 TSP Savory ( if you can find it) if not just use poultry seasoning & leave out the sage
1 TSP Onion Powder
1 TSP Minced Garlic
 1/2 Stick of Butter ( may use margarine but why when there is butter)

Saute vegetables in the butter, I do this in a deep glass bowl & cooking covered in the microwave for 4 to 5 minutes. Stir in the bread cubes & seasonings to the butter veggie mix.. Beat eggs with the milk & add all at once to the bread mixture. Now stuff into your chicken! IF YOU DO NOT WANT TO STUFF THE BIRD just butter a casserole dish & place stuffing mixture in the dish. Bake along with the chicken for the last hour of baking time!



Wash Chicken,  Place in a deep roasting pan that has a lid, stuff with the stuffing. Sprinkle with all of the seasonings using about 1/2 TSP of each one. I do not truss up my chicken I just wrap foil around the stuffing cavity & leg ends.  Roast in a 350 degree oven uncovered for 1 hour. Baste chicken & cover with the lid or seal with a foil tent. Roast 1 more hour, uncover & baste again, cover & roast 1/2  hour uncovering & basting then let uncovered for the final hour. Save juices from the pan when chicken is done & deglaze the pan & use all the liquid to make gravy!  This is MOIST , JUICY CHICKEN with delightful stuffing! 
                                                                                                                                   

The Ultimate Blueberry Muffin

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                    BLUEBERRIES, FRESH, PLUMP, & JUICY BERRIES MAKE THESE MUFFINS INCREDIBLE! Best thing besides AMAZING MUFFINS is you do NOT use your mixer so clean-up is a SNAP! Get blueberries while they are in season & make a dozen of THE BEST MUFFINS you could ever wish to eat!

1 Pint Blueberries
1 Cup Sugar
2 & 1/2 Cups Flour
1 TBS Baking Powder ( YES 1 TABLESPOON)
1 TSP Salt
1 TSP Cinnamon
2 Beaten Eggs
1/4 Vegetable Oil
1 Cup Vanilla Yogurt
1 TSP Vanilla
Stir all the dry ingredients together, dump in all the wet EXCEPT berries, stirring just to combine the wet & dry.   

          Now dump in the berries that you washed & destemmed. Fold them in GENTLY!

      SPRAY your muffin tin with baking spray OR USE muffin papers but I ALWAYS use the spray, I HATE peeling off paper from my muffins. Now mix up the following crumb topping to spoon over the batter.
                                                              
1 Cup Flour
2/3 Cup Sugar
2 TBS Brown Sugar
1 TSP Cinnamon
Dash of Salt
1 HEAPING TBS Shortening
Stir all the dry together then cut in the shortening to make crumbs. Spoon GENEROUS amounts of crumbs on top of each muffin & then GENTLY pat down to get crumbs to stick. DO NOT BE ALARMED lots of the crumb topping will fall off when you dump these out THAT IS OK you want just enough for crunch & not an over abundance of crumb to take away from the star of the show, the blueberries!

  Bake 400 degree oven for 20 or so minutes CHECK WITH a toothpick , when muffins are brown & toothpick comes out clean ( blueberry goo is OK not wet batter though) remove from the oven & let cool 6 minutes before dumping out of the pan. 

                                                                                                                                            YOU WILL HAVE 1 DOZEN of THE BEST MUFFINS ! Serve piping hot with butter or eat them cold the taste in these muffins is WOW!

                                                                                                                                               BREAKFAST, LUNCH, SNACK or for DINNER these Blueberry Muffins are a WINNER!