Indian Fry Bread

 We have eaten a few fry breads, but this is by far our favorite one that we found. I found it on http://whatscookingamerica.net

 

Ingredients:

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Extra flour to flour your hands

Preparation:

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. 

Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.  Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.” 

In a deep heavy pot, heat the vegetable oil to about 350 degrees F. You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot. 

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook.  Place the cooked Fry Bread on a paper towel to absorb excess oil.

Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Tastes like Lasagna Soup

 This was taken off of Pauladeen.com and is fabulous!!!!

 Ingredients 

1 lb ground chuck
1   onion, chopped
1   green bell pepper, chopped
3   cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1   (32 ounce) box chicken broth
2   (14.5 ounce) can petite diced tomatoes
1   (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1   (5 ounce) package grated parmesan cheese
2 cup shredded mozzarella cheese
garlic crostini, recipe follows

Garlic Crostini:
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper

Directions

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. 
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately. 
For the garlic crostini: 
Preheat oven to 350 degrees F. 
Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves. 

Baked Chicken Chimichangas with Green Sauce Recipe

I found this recipe off of a website http://www.sixsistersstuff.com. And it is amazing!!!!!!

Baked Chicken Chimichangas with Green Sauce Recipe:

• 2 (10.5 ounce) cans condensed cream of chicken soup
• 2 (4 ounce) cans diced green chiles
• 5 pitted green olives
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons fresh lime juice
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1/2 (1 ounce) package taco seasoning
• 1 pound shredded cooked chicken meat
• 8 (10 inch) flour tortillas
• 1/2 cup vegetable oil
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 cup chopped green onion
• 1 (8 ounce) container sour cream

Directions:

-Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.

-In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken (optional- season chicken with garlic and salt). Evenly divide mixture among the 8 tortillas (I actually only made 7). Fold each tortilla into a rectangular packet around the filling.

  
-Place all chimichangas in a 9x13 glass pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more. 

-To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

Italian Bake

1 package rotini noodles
1 8 oz package cream cheese (easiest if room temp.)
2 cups cottage sheese
Jar of any kind of spaghetti sauce
any kind of cheese
*Italian Sausage (cooked)
*1/4 cup green onions
(*=optional)
Boil noodles (don't need to boil until completely soft, just half way. They will continue to soften while baking in the oven.)
Mix Cream cheese, cottage cheese, and cooked sausage together in a bowl. Then mixed with the boiled noodles, Put in 9x13 pan. Cover with Spaghetti sauce and sprinkle with cheese.
Bake 350 for 20-30 minutes.

Korean Beef

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Nanaimo Bar

Side note before we get started...if you can't find custard powder, instant pudding mix works just fine!

1/2 cup butter, softened      
1/4 cup white sugar
5 TBS unsweetend cocoa butter
1 egg, beaten
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup finely chopped almonds (optional)

1/2 cup butter softened
3 TBS heavy cream
2 TBS custard powder (or instant pudding)
2 cups confectioners' sugar

4 (1 ounce) squares semi sweet baking schocolate
2 tsp butter

1. in the top of a double broiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2-3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds. Press into the bottom of an ungreased 8x8 pan,
2. For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy.  Mix in confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
3. While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat.  Spread over the chilled bars. Let the chocolate set before cutting into squares.

Chocolate Cream Delight (AKA. Sex in a Pan)

1st Layer
1/2 cup margarine
1 cup flour
1/2 cup chopped pecans or walnuts

Mix and spread on a 9X13 pan. Bake at 350 for 25 minutes (watch closely so it doesn't burn).

2nd Layer
1 package softened cream cheese
1 cup icing sugar

cream together and spread on 1st layer

3rd Layer
1 pint of whipping cream, whipped (touch of white sugar and vanilla added during whipping for flavor)
spread HALF

over 2nd layer

4th Layer
1 small pkg instant chocolate pudding
1 small package instant vanilla pudding
3 cups milk

Mix together and spread over 3rd layer

5th Layer
Spread remaining whipping cream over 4th layer.

6th Layer
Cover with grated semi-sweet bakers chocolate, 1 or 2 squares.

Can be made the day before serving, keep in fridge.