Saturday, November 19, 2016

Honey Whole Wheat Bread

I have been wanting to find a good whole wheat bread recipe, and have been searching the internet for the past couple of days.  Decided to try this one by Our Best Bites, and was quite pleased with the results.  It was simple to make in my Bosch, and it was tasty. I followed the recipe exactly, and the bread turned out soft and moist.  I was a little skeptical of placing it in a cold oven to begin the baking process, but it worked great!  I think I baked mine for 36 minutes.  I took a loaf down to Brianne, and her kids ate it right up, so I guess it is kid-approved. Of course, I forgot to take a picture of my bread, so I'm borrowing the one from Our Best Bites.  Mine didn't look quite as perfect as this, but almost!




Ingredients
  1. 12-15 cups whole wheat flour (preferably hard white wheat)
  2. 5 3/4 cups warm (105-115 F) water
  3. 2 1/2 tablespoons bread machine or instant yeast
  4. 2 tablespoons table salt
  5. 1/2 cup unsalted butter, melted
  6. 2/3 cup honey
  7. 1/4 cup plain Greek yogurt
  8. 2 heaping tablespoons vital wheat gluten
Instructions
  1. Mix 9 cups wheat flour and yeast in the bowl of a heavy-duty mixer. Add 5 3/4 cup warm water and mix well. Cover and allow to rise for 15 minutes.
  2. Add salt, honey, melted butter, yogurt, and vital wheat gluten. Mix well. Add remaining 3-6 cups of flour, mixing the dough at low speed, until the dough pulls away from the sides of the bowl and the dough barely sticks to your finger. Allow the mixer to knead the dough for an additional 5 minutes.
  3. While the dough is kneading, spray 4 9x5" bread pans with non-stick cooking spray. Set aside. Spray a work surface and your hands with non-stick cooking spray.
  4. Turn the dough onto the prepared work surface. It should be very easy to work with. Press the dough into an even circle or square and divide the dough into 4 equal pieces. Press the dough into a rectangle that is about 8 1/2-9" on the long side. Roll it into a smooth log and place into a      prepared pan. Repeat with remaining dough pieces. Cover and let rise for 45-60 minutes or until the dough is rounding over the tops of the pans.
  5. Carefully place the pans onto the middle rack of a cold oven. Turn oven onto 350 degrees and bake for 32-40 minutes or until the tops are golden brown and, if you're feeling awesome, an instant-read thermometer reads 200 degrees. Remove from oven and run a stick of cold butter over the tops of the bread. When cool, remove from pans. Use immediately or freeze loaves for      future use.

Wednesday, June 15, 2016

Correction to Gang Phet recipe

**I made a correction to the Gang Phet recipe...the amount of fish sauce is 1 tsp.**  :)

Monday, May 2, 2016

Gang Phet


This is a Thai recipe that I got from one of my husband's Coworkers.  She brought some to work for him to try and he thought it was delicious!  Hers was much hotter than mine (hers is actually red in color from all the cayenne she puts in, mine is not red but plenty hot for me! She also uses Thai chilies.) When I get my computer up and going again I will try to add a picture.

Gang Phet/Red Curry

3 tsp garlic minced
1 can coconut milk (chaokoh brand)
Kaffir lime leaves ( 8-10)
1- 20 oz can Bamboo shoots (strips)
1 can straw mushrooms (chopped)
1 can baby corn (cut into bite size)
Thai basil maybe 1 cup loosely packed whole leaves (then tear into pieces)
5-6 chicken breasts (or can use pork or beef) sliced thin like for stir fry

Salt to taste
1 tsp sugar
1 tsp fish sauce (Squid brand)
1 Tbs cayenne pepper (or more)

Jasmine rice (I cooked 3 cups raw rice, which worked out to be about the right amount for the amount of sauce.

Simmer coconut milk, garlic, and kaffir lime leaves on medium heat. You'll notice the coconut cream separating from the milk. Add the cayenne pepper, mix thoroughly, then add the raw meat and cook thoroughly.  Then add enough water to cover the meat by about an inch. Add all the veggies, basil, salt, sugar, and fish sauce.  Let simmer for 20 min. Remove kiffer leaves. Serve over rice.

Thursday, August 13, 2015

Summer Squast Enchiladas


I have had this recipe for years and think I got it from Taste of Home magazine.  Wherever it was from it was sent in by a Josette Koets of Fairfax, Minn.  I had forgotten about it till I got a lot of lovely yellow squash from my sister, Cherrill, and needed different ways to prepare the squash.  I really enjoyed this, Clark said it was really good, and Clint says it is all right and he ate only a half of an enchilada.  (I finished his the next day and it was still yummy for me)  Hope you like it.  I cut the recipe in half for us and it made three good sized enchiladas.  Served it with chicken as the main dish.
I forgot to cover mine in the oven so the edges got a bit brown but I liked the crispiness it gave.

3/4 Cup chopped onion
2 cloves garlic, minced
1 TBs oil
3 Cups chopped yellow summer squash or zucchini
1/2 of a 4 oz can chopped green chilli peppers (more if you like peppers)
1 recipe Spicy Sauce (below)
8- 6 or 7 inch flour tortillas
1 1/2 cup  chopped tomatoes
1 cup shredded Monterey Jack Cheese (I used cheddar)

Cook onion and garlic in oil for 2 minutes; add squash.  Cover and cook 3 to 5 minutes or till tender.  Drain. Stir in peppers.   Prepare the spicy sauce.  Stir 1/3 of the spicy sauce into the squash mixture.   Fill each tortilla with 1/3 C squash mixture.   Roll up and place in greased 12 x 7 1/2 x 2 inch baking dish.   Top with remaining spicy sauce and cover, and bake at 400 degrees for 30 minutes.  Top with tomatoes the last 5 minutes.   Makes 8 servings.

Spicy Sauce:
Melt 2 TBS. butter or margarine in a sauce pan.  Stir in 2 TBS. flour, 1 to 2 tsps. chili powder, 1/4 tsp. salt, and 1/8  tsp. pepper.   Add 1 cup milk and cook and stir till bubbly.   Stir in 1 cup shredded Monterey Jack cheese.


Sunday, May 3, 2015

Rosemary Olive Oil Crock Pot Bread

I got this recipe from hostthetoast.com and it was submitted by Morgan.  Making breads is one of my favorite things to do so I had to give this a try.  I thought it turned out well and it is supposed to be like the rosemary bread that is served at Macaroni Grill but I haven't had it so don't know about that.
It was a fun experiment and I liked the bread but think that if I make it again I will just bake it in the oven and be done with it.  It is easy and you don't need a mixer, and if you don't want to turn your oven on, it works.  I did brown it under the broiler after it was cooked until it browned.

3 1/2 C all purpose flour
1 packet dry active yeast (2 1/4 tsp.)
1 1/4 C warm water
1/4 C fresh rosemary, chopped, divided (I used dried and 1/8 C)
3 TB olive oil, plus extra for drizzling
1 tsp. sugar
1 tsp sea salt or kosher salt, divided (I  would increase the salt to 1 1/2 tsp.)

You will also need parchment paper, paper towels, and a crock pot.

Mix together water, yeast, and sugar and let sit 10 minutes.  The mixture should become bubbly.  Stir in half the salt (1/2 tsp or more if you choose to increase it) 2 tsp. of the rosemary, olive oil, and all of the flour.   Mix until fully combined.  Work it together with your hands if necessary.
Put dough in a large greased bowl and cover with a towel.   Let it rise for 1 hour.  Remove the dough from the bowl gently and form into a ball on a floured surface.   Let sit for another 20 minutes.Set the crock pot to high.
 Line the pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the pot.   Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.  Drape paper towels over the top of the crock pot and then place the lid on.   This should capture any moisture that would sit on the lid and prevent it from dripping back onto the bread.  Cook the bread for 2 hours, and remove from the crock pot.  It will most likely still be a bit pale on the outside.   It tastes all right, but put it on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 to 5 minutes to get a crunchier, darker crust..  Let cool before slicing.  Serve with extra olive oil drizzled on top if desired.




Thursday, April 30, 2015

Rhubarb dessert

Husband loves fresh rhubarb cooked with tapioca so today we picked our first rhubarb and I made some that he thought was great.   Usually I don't measure but for some reason I did today and this is what I came up with.   It is good served warm or cold and a dollop of whipped cream really enhanced it for me.  this is super easy.

3 Cups fresh rhubarb, diced
1 Cup sugar
2 1/2 TBS. tapioca
1/8 tsp. salt
1/8 tsp. almond flavoring
1/4 Cup cold water
2 drops red food coloring

Mix all ingredients together and let it sit for five minutes.   Bring to a boil and then simmer until the rhubarb is soft.   Remove from heat and let sit for 15 minutes.   Serve hot or cold with a dollop of cream if desired.


Wednesday, January 28, 2015

Cast Iron Chicken Pot Pie with Cheddar Drop Biscuits

I found this recipe on Tasty Kitchen an it was submitted by Alaska from Scratch.  I have always loved pot pies but hated to make the crusts so this was an easy fix since it doesn't have a crust and so that probably makes it not a real pot pie.  I have made this several times and we really like it.   It is also very easy to make as I usually use my bottled chicken.  Clint took the picture.


Chicken pot pie with Cheddar Drop Biscuits

For the filling:
2 TB. butter
1 onion finely chopped  (I used dried as I didn't have an onion)
1/4 C flour
2 C chicken broth
1 C Milk
2 C cooked chicken (light and dark meat, leftovers, or a rotisserie chicken)
1- 3/4 C frozen peas and carrot mixture
1 TB fresh parsley chopped, (I didn't use this)
Salt and pepper to taste

For the Biscuits
2 C flour
1 TB baking Powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp. sugar
6 TB cold butter cut into 1/2 " pieces
1 C medium cheddar cheese, grated, (I used mild as that is all I had)
1- 1/4 C buttermilk
Pepper

Heat a 12 inch cast iron skillet (I am sure you can use any skillet that will go into the oven) over medium heat, add butter and then onions, cooking till translucent.  Sprinkle in flour, stirring constantly and cook for 1 to 2 minutes.  Pour in chicken broth and the milk, stirring till combined.  Turn up the heat and bring to a boil and then reduce heat to simmer for about 10 minutes, stirring as mixture thickens.   Add chicken, vegetables and seasonings.
Preheat oven to 425 degrees.
For the biscuits, stir together the dry ingredients.  Cut in the butter with a pastry blender or use your fingers until the mixture is crumbly.   Stir in cheese, followed by the buttermilk.   Stir just until it comes together and forms a thick sticky dough.   Do not over stir.  Drop the biscuit dough, about 1/4 Cup
size dollops on the top of the pot pie filling.   Sprinkle the biscuits with black pepper, (I didn't do this but it would be good).  Place skillet in preheated oven and bake for 20 minutes or until the biscuits are golden.

Sunday, January 25, 2015

Caramel Apple Nachos

Found this recipe on www.lilluna.com.  Made it for my birthday dessert, and everyone loved it!
Tastes like a yummy caramel apple.  We will definitely be making this one again.




Ingredients
  • 3-4 gala apples
  • 3-4 granny smith apples
  • ½ package Kraft Caramels (unwrapped) (or Ice Cream Caramel Topping)
  • 1 TB water
  • white chocolate (vanilla) candy coating
  • mini chocolate chips
  • Heath toffee bits
Instructions
  1. Place heath bits and mini chips into separate bowls. It's important to have these all ready so they can be sprinkled on as soon as the caramel and white chocolate are on.
  2. Cut a ziploc bag at the corner. This will be for the white chocolate for you to drizzle on.
  3. Cut your apples right before working on candy coating and caramel so they do not brown. Place on your prepared dish.
  4. Unwrap caramels and place in small pot with 1 TB water. Heat on low-medium temp until melted. (Or if you opt to use Ice Cream Caramel Topping skip this step).
  5. At the same time, melt white chocolate by placing candy coating in a small pot on low heat and stirring constantly until melted and smooth. Place in ziploc bag with cut corner as soon as it's done.
  6. Drizzle white chocolate and caramel on as soon as they are melted and smooth. Sprinkle toppings (toffee bits and mini chips) on immediately.
  7. Serve immediately.

Wednesday, January 29, 2014

King Ranch Chicken Casserole

This recipe is actually in our family cook book, put in by Lynette.  I use to make it quite often when I was first married, but then as children came I kind of forgot about it, thinking it wasn't real kid friendly.  That theory was proven wrong when we had it for dinner last night.  They all ate it, even my 5 year old who is sensitive to spicy.  My oldest two really liked it! I did make a couple adjustments to the original recipe.  If you haven't tried this recipe yet give it a go!  My picture wasn't great of it, but for some reason it won't let me post it.




King Ranch Chicken Casserole


1 c. onion, diced
1/2 lbs. mushrooms, sliced
1 can cream of mushroom soup
1 lb. cheddar cheese, shredded
1 can Rotel tomatoes w/green chilies
1 tsp chili powder 
12 corn tortillas, quartered (flour can be used, but I recommend corn)
1 c. green pepper, diced
2-3 TBS butter
1 can cream of chicken soup
2 c chicken, cooked and diced
1 clove garlic, minced


In a large pan, sauté onion, pepper, and mushrooms in butter, after they are done add the garlic and cook for another minute.  Add in the soups, Rotel, and chili powder.  Line the bottom of a 9 x 13 pan with tortillas (using half of them).  Spread half of the chicken over the tortillas and top with half of the sauce, then half of the cheese, and then repeat the layers.   Bake at 350 for 30 min. or until bubbly.  Lynette says it freezes well.

Saturday, December 21, 2013

Cran-Orange Streusel Muffins

I haven't posted in a long time as I seem to have been in a cooking slump.  I am out now so I will add at least one recipe.   Who knows what will happen next.
This recipe was in Taste of Home and was submitted by Hannah Barringer from London, Tennessee.   I made three changes;  I used 1 percent milk as that was what I had, and I used craisens instead of cranberries, and I used orange zest instead of peel, and they turned out great.   I think they would be good without the streusel  topping.  Sorry the picture is blurry but I am not a good photographer. 


Cran-Orange Streusel Muffins

1/4 C butter, softened
1/2 C sugar
1 egg
1 cup fat-free milk, (I used 1 percent)
1/4 C unsweetened applesauce
1/2 tsp. vanilla
2 C flour
2 tsp. baking powder
1/2 tsp. salt
1 C fresh or frozen cranberries, coarsely chopped.  (I used craisens, whole)
2 1/2 tsp. grated orange peel (I used zest)

Streusel Topping:
2 TBS. flour
2 TBS. brown sugar
1/4 tsp ground cinnamon
2 TBS. cold butter

In a large bowl, beat butter and sugar until crumbly.   Beat in egg, then the milk, applesauce and vanilla.   Combine flour, baking powder and salt and stir into butter mixture just until moistened.   Fold in cranberries and orange peel.
Coat muffin cups with cooking spray and fill three-fourths full with batter.   For topping, combine the flour, brown sugar and cinnamon in a small bowl.   Cut in butter until crumbly.   Sprinkle over batter.
Bake at 400 degrees for 18-22 minutes or till a tooth pick comes out clean.   Cool for 5 minutes before removing from pan to a wire rack to cool.

Tuesday, September 3, 2013

Quick Soft Breadsticks



I was in charge of bread for our family get together at my in-laws sunday and couldn't find my usual recipe for breadsticks.  So I randomly picked a recipe off the internet that turned out to be fantastic.  Needless to say I will not be looking for my recipe anymore.  This picture is terrible because I took it with my phone halfway through dinner but you get the idea. This recipe comes from food.com.

Quick Soft Breadsticks

1 cup warm water
3 Tbsp brown sugar
1 tsp salt
1/4 oil
3 cups bread flour
2 1/2 tsp yeast

Make dough using your favorite method.  (I used my bosch because I tripled the recipe)  Roll out into a 10x12inch rectangle.  Cut into strips about 3/4 inch wide.  I slid each strip through melted butter because everything is better with butter, the twist and place on greased cookie sheet.  I sprinkled with garlic salt and parmesean cheese and let rise.  Bake at 375 for 10-15 min. 

We added pepperoncini's on top before baking for a kick and they were delicious.  Also I let my dough rise in a bowl before I rolled it out just because of my schedule, so I don't know if it makes any difference or not that they rose twice?

Thursday, July 25, 2013

Libby's Zucchini Cake

I got this recipe from Libby years ago and have enjoyed it a lot.   Craig came to visit us for a few days this week and brought zucchini so I made the cake.  Clair, Jen, and Grayson came yesterday so we all had a chance to enjoy the cake.  One of the best things about this recipe is that it needs no frosting although it is delicious with a cream cheese frosting or any other kind, and you can make some variations using things that you like, such as chocolate chips, raisens, nuts, and this time I used cinnamon chips.  I also modified it by using half the oil called for and replacing it with applesauce.  Turned out very moist and delicious.


               

                                                                Zucchini Cake

2 Cups grated zucchini                                                 
3 eggs
1 Cup oil (or 1/2 Cup and 1/2 Cup applesauce            
2 cups sugar
1 tsp. vanilla                                                                 
1 - 8 oz. can crushed pineapple
3 Cups flour                                                                  
1 tsp. salt
1 tsp. soda                                                                     
1/2 tsp baking powder
3 tsp. cinnamon                                                             
1 cup chopped nuts (optional)
1 Cup raisens or chocolate chips

Mix first six ingredients together in a bowl.  Mix dry ingredients together and add to wet ingredients, mixing thoroughly.  Pour into greased and floured 9 x 13 cake pan and bake at 350 degrees for one hour.  Ice if you choose to do so after it has cooled.

Saturday, June 29, 2013

Baked Tacos

My family really enjoyed this recipe.  The part I liked most was the filling is kind of glued to the shell and doesn't dump out when you take a bite, and the fact that they are prefilled before every one is sitting at the table so serving kids is simplified.

















Baked Tacos

2 lbs ground beef
4 tsp dried minced onion
3 tsp chili powder
1 tsp cornstarch
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp cayenne pepper
1 (8 oz ) can tomato sauce
1 (16 oz) can refried beans
2 c shredded Colby jack cheese
18-20 hard taco shells

Optional Condiments
Lettuce, shredded
tomato, diced
Salsa
Guacamole

Preheat oven to 400 degrees.  In a small bowl combine dried onion, chili pwd, cornstarch, garlic powder, cumin, oregano, and cayenne pepper.  Mix well and set aside.

In a large skillet brown the ground beef over medium-high heat.  Drain off grease.  Add the refried beans, tomato sauce, and prepared taco seasoning.  Mix well.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 baking dish, standing up.  Sprinkle cheese over the top of the taco meat in each shell.  Place into the oven and bake at 400 degrees for 10-12 min. or until the cheese has melted and the tacos are heated through.  Remove from the oven and top with any additional condiments for serving.

Source: Blogchef

Thursday, May 30, 2013

Strawberry Lemonade Cookies

I was looking for something to give the boys' teachers for a little "thankyou", as today was the last day of school.  This is what I ended up with.  I thought they turned out not only cute but delicious!


Strawberry Lemonade Cookies

Cookies:
1 box Lemon cake mix
1/2 c shortening
2 eggs

Mix all ingredients until well combined.  With a small cookie scoop place balls onto a baking sheet.  Lightly press to flatten a little bit. Bake at 350 for 9-10 mins.

Frosting:
3 T butter, softened
3 T strawberry puree *see notes* (5-6 strawberries)
1 cup powdered sugar

Combine all ingredients, and mix until smooth.
Frost the bottom side of one cooled cookie, and sandwich it with a second cookie.

Notes:
To make strawberry puree, dice several berries (about 5-6) and place in a saucepan with 1-2 tsp water.  Bring to a boil, and use a fork to mash berries.  Continue cooking until puree is reduced by about half.  Let puree cool completely before using.

Makes 1 1/2 dozen

Source: Jensfavoritecookies

Sunday, March 31, 2013

Lemon-Lime Cake with Pineapple Icing

When a friend of mine found out I was expecting she sent me a package in the mail with all kinds of wonderful things in it. One of those things were all the ingredients and the recipe to make this cake so we could celebrate!  This recipe did not disappoint, my boys don't love pineapple but they loved this cake!


Lemon-Lime Cake with Pineapple Icing

For the cake:
1 Lemon cake mix
Half of a 3.4 oz. package vanilla instant pudding mix (4 TBS)
1 can (12 oz.) Sprite
2/3 c vegetable oil
4 large eggs

For the pineapple icing and garnish:
4 TBS butter
1/2 c granulated sugar
1 tablespoon flour
1 can (8 oz.) crushed pineapple, drained
1 large egg
1/2 tsp vanilla
1/3 c sweetened flaked coconut (optional)

1. Preheat oven to 350.  Lightly spray 9 x 13 pan with Pam.
2.  In a mixing bowl place the cake mix, pudding mix, Sprite, oil, and 4 eggs.  With an electric hand mixer on medium speed beat until mixture lightens and is smooth.  Scrapping sides as needed.   Pour the batter into the cake pan and place in the oven.  Bake until golden brown and the top springs back when lightly pressed, 38 to 42 minutes. Transfer the cake pan to a wire rack and let the cake sit until nearly cool, about 20 min.
3.  Make the pineapple icing:  Melt the butter in a small, heavy saucepan over medium-low heat.  Remove the pan from the heat and stir in the sugar until incorporated.  Stir in the flour until incorporated.  Stir in the pineapple until well mixed.
4.  Crack the egg into a small bowl and whisk it with a fork until lemon colored.  Spoon several tablespoons of the warm pineapple mixture into the egg and beat to combine and warm the egg.  Transfer the egg mixture to the pan with the pineapple mixture.  Place the pan over medium heat and cook stirring constantly, until the icing thickens, 4 to 5 min.   Spoon the warm icing over the cake and garnish it by sprinkling the coconut on top.  Let the cake sit for 10 minutes before slicing and serving.

** I put a spoon of whipped cream on top of the pineapple icing and I toasted the coconut.

Wednesday, March 27, 2013

Classic Chicken Parmesan

This is a chicken recipe that came with my Nu-Wave Oven.  I have tweaked it a bit so it isn't the original but it turned out good and even Clark liked it.  He actually had two pieces.  It is easy so that is a bonus.

Classic Chicken Parmesan




4 boneless, skinless chicken breasts
Italian Salad Dressing
seasoned bread crumbs
pasta sauce
1 Cup Mozzarella cheese, shredded
Parmesan to taste

Pour dressing into a dish and dip chicken in it.   Then roll the chicken in the bread crumbs and place on pan.  Cook about 10 minutes, then turn chicken over and cook another 10 minutes.  Spoon pasta sauce onto each piece of chicken and then sprinkle with the cheeses.   Cook another 2-4 minutes.
I did these with the individually frozen breast pieces so they weren't very thick.  If you use the larger full breast pieces you would need to either split them or cook for a longer period of time till done.

Monday, March 25, 2013

Flavored Oyster Crackers

I have no idea where I got this recipe so I apologize to whomever is responsible for such a fun creation.  I made them to go in soup but yesterday I fixed salad for dinner at Carla's and since I was out of croutons I took these instead.   They were quite appreciated and several ate them without the salads.   A good snack.  I cut the recipe in half but will give the full recipe.  Easy and tasty.

2 packages of oyster crackers
3/4 C canola oil
1 Ranch  dressing mix
1 TB garlic powder
1 TB dill weed
1 TB lemon pepper

Warm the oil and drizzle it on the crackers.   Mix the dry ingredients together and shake it on crackers, stirring to coat them well.   They are better the second day as the flavors meld together.

Tuesday, March 19, 2013

Banana Sour Cream Cake

This recipe comes from a Kraft foods magazine that I got while in Atlanta.  It is moist and delicious.  I took a picture (it was quite impressive since I seldom make desserts) on Clark's camera and he has since misplaced it so I am posting without a picture.  Use your imagination.  Very Easy.

Banana Sour Cream Cake

1 pkg yellow cake mix
3 eggs
1 cup sour cream
1/4 cup oil
1 cup mashed ripe bananas (about 3)
Icing:
1 pkg (8 oz.) cream cheese, softened
1 stick butter, softened
1 pkg (16 oz.) powdered sugar (about 4 Cups)
1 cup finely chopped walnuts or nuts of your choice

Heat oven to 350 degrees.  Beat together cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often.   Beat on medium for 2 minutes and pour into greased and floured 13 x 9inch cake pan and bake for 35 minutes or until toothpick comes out clean.   Cool completely in pan on wire rack.
Beat cream cheese and butter until blended and gradually add sugar, beating well after each addition.  Remove cake from pan and carefully cut cake crosswise in half, using a serrated knife.  Place one half, top-side down on a plate and spread top with frosting.   Top with remaining cake half, top-side up and frost top and sides.  Press nuts onto sides.  Can sprinkle nuts on top if desired.  Left-overs need to be refrigerated.
For me there was too much icing so I wrote myself a note to leave the cake in the pan, make less icing and just sprinkle nuts on the top.   Not near as fancy looking but tastes the same.

Chicken Chimichangas

Aunt Cherrill sent me this recipe and she got it from Nancy.  I have no idea where Nancy got it but I made it and it turned out very good, Clark really liked it.  Don't suppose it is very healthy since it is deep fried, but does taste good and it isn't hard to do.  I made hush puppies to go with it so we really weren't that healthy.  Needless to say, I halved the recipe but this is the full recipe.  Enjoy.



Nancy's Chicken Chimichangas

1 whole chicken or 3-4 lbs boneless chicken breasts cooked and shredded
1 lb Colby cheese, grated (didn't have Colby so used cheddar)
1 can diced green chilies
chopped onion to taste
2 - 10 oz cans enchilada sauce or 1 large can
2 cans cream of chicken soup ( or if cooking a whole chicken, make a gravy out of the broth instead of using the soup)
10 - 12 tortillas, burrito style
oil for frying

Mix soup and sauce in a pan and set aside.   Mix chicken, chiles, and onions and add just enough sauce to make it stick together, (about 1 1/2 cups).
Divide mixture among tortillas and make an envelope fold and secure with toothpicks.   Deep Fry at 300 degrees turning them as they brown.   Drain on a paper towel. 
Serve topped with a spoonful of remaining sauce mix on top and garnish with lettuce, cheese, tomatoes, sour cream, olives and guacamole or whatever is your pleasure.   We don't do olives so eliminated them.
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