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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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2/27/2014

Taco Hand Pies

If you are on Pinterest, I am sure you have recently seen a pin for Taco Hand Pies.  The original can be found at Whipperberry.

I had planned to make them earlier in the week, but I just couldn't find time to get back to Walmart to pick up the Corn Biscuits.  Finally I went after I dropped Miss V off at school.

1 tablespoon of coconut oil
1 sweet onion
1 lb. ground beef
Kosher ​salt & pepper
1 packet of taco seasoning (I use my own homemade blend)
1 can of refried beans
1 can of black beans (drained and rinsed)
1 can of drained corn (I used frozen corn)
1 package of Finely Shredded Cheese (I used a Colby Jack Blend)
2 cans of Pillsbury Corn Biscuits
1 egg beaten

Sour Cream and Salsa

Preheat oven to 350.

Cut your onion in half and then into little strips.  Heat coconut oil in a large skillet over medium high heat.  When the oil is hot add the onions and cook until translucent, about 4 minutes.

Add the ground beef and season with salt and pepper.  When the beef is browned, drain off the fat.  Stir in the taco seasoning.  Add the black beans, corn and refried beans.  The the mixture cook for a few minutes until it is heated through.

Lightly flour a surface and roll out the biscuit.  Place 1/4 cup of beef mixture in the center of the rolled biscuit. Top with some cheese and then with a pastry brush, brush on egg wash along the edge of the biscuit dough. Fold over and seal with a fork.

Place onto a lightly greased baking sheet or use parchment.

Repeat until all biscuits are filled.  (I only used one can since it is only three of us).

Brush the egg wash on top of each biscuit and bake for 15 minutes until golden brown.

Remove from oven and allow to cool for a couple of minutes.

Serve with Sour Cream and Salsa.




These were incredibly yummy!!!!!  I put the leftover filling in the fridge and will make another batch for lunch or dinner.

2/18/2014

Master Chef Victoria makes Cheesy Scones - Month 1

Miss V is a little behind in her YCA at Home program.  She had yesterday off from school and wasn't sick so she wanted to jump right in with Month 1.  The theme of the month was Measure up!  Measuring wet and Dry ingredients.

The recipe this month was Cheesy Scones.

For Christmas I was able to find her a Black Master Chef Coat on eBay.  She was really upset years ago when the local YCA closed and I wasn't able to get her the black one.  She absolutely loved it.  Her first tip is, always pull your hair back.  You don't want to make and serve food with hair in it, YUCK!

Second tip Mise En Place, which means putting in place, setting up.  She loved this part of class and would get everything she needed out and conveniently located on the kitchen counter.


 Scoop, Tap and Swipe with an offset spatula.


 Never measure salt over the bowl, make sure you measure it over the trash or something else so if you spill over you can toss it out.  To much salt in a recipe will make it yucky.

 Part of the YCA at Home program is the Secret Ingredient.

 Hmmm...It says it can also be used in Gum and Candy?

 A big sniff and she doesn't think so!

 Month 1 secret ingredient is DILL!



 Mixing up the dough.

 Folding it and patting into a circle that is one inch thick.

She started to cut the scone dough into 8ths with her YCA knife.  It was kind of to sticky.

 The YCA Pizza cutter is a better kitchen tool for this job!


 After the first 10 minute baking, add the rest of the cheddar cheese.

 All done and ready to cool a bit before eating.


Miss V said she loved that they were crispy on the outside and soft on the inside.  She liked the cheesy dill flavor also.

When you log onto your YCA at Home account, students can download extra recipes.  Miss V had a great time practicing her skills.

2/14/2014

Valentine's White Chocolate Hearts

Ok, I know I am not the only one who saw this and Pinned it.  The original recipe can be found at Number 2 Pencil.  I mean, how cute are they????

Anyways, while working on them, I kept thinking there is no way these are going to come out like the picture and just kept working away.  When I turned them out, my suspicions were correct.  This morning, I went back and looked closely at the picture on the blog and there were a few that well, just seems a little perfect like they were made in a different order.  I may be incorrect in my thinking, I know everyone wants their food to look perfect.  Mine certainly aren't but I am sure it won't matter to much, Miss V thought they were awesome!








Close ups



Valentine Cut out Cookies 2014

Yesterday I made some cute cookies for Alpha which is on Valentine's Day.  I don't like to really celebrate Valentine's Day.  I know it is just me, but telling someone once a year that you love them because the calendar says you should, just doesn't work for me.  I do like to make cutesy little treats though.

For the Cookies

6 cups flour
4 tsp baking powder
1 tsp salt
2 cups unsalted butter - room temp
1 1/2 cups granulated sugar
2 eggs - room temp
4 Tbsp milk
3 tsp vanilla

Sprinkles, sugars, and whatever decorations that you like.  I have a sprinkles addiction...

Combine flour, baking powder and salt and set aside.

Cream sugar and butter, then add eggs milk and vanilla.

Slowly add the flour mixture and beat until combined.

Roll out on waxed paper about 1/4 inch thick and then put into the fridge for 20 to 30 minutes.  While chilling preheat oven to 350.  After chilling, cut out shapes and place them on a parchment lined cookie sheet.

I can not stress this enough, keep everything; pans, dough, cookie cutters cold.  This makes it so much easier.  Between batches I would chill the pans in the fridge and the cookie cutters in the freezer.

Bake for 10-12 minutes.  You do not want them to brown.  I did find that 10 minutes were perfect for this size cookie.


I saw cute two toned cookies somewhere on Pinterest and thought I would try them out.  So I tinted some of the dough Fuchsia with Americolor Gels.  Doing this, you need to keep everything COLD or you will have a problem cutting out the two sizes and fitting in the opposite colored heart.









2/12/2014

Buffalo Chicken Mac and Cheese

This week's Alpha dinner is Mac and Cheese.  So the other day I was looking for some sort of different mac and cheese to make for Friday night.  I made the "Panera" version last time and it got so grainy in the crock pot on the warm setting.  It was so disappointing.

I had pinned a couple different versions of Buffalo Chicken Mac and Cheese.  I wanted to make a small batch to test it out, but none of them really stood out so I made my own up.

1/2 pound small pasta (I used pasta ruffles)
2 tbs unsalted butter
1 1/2 tbs flour
1/2 tsp salt
1/8 tsp pepper
2 tsp garlic powder
1 1/2 cups whole milk
3/4 cups of shredded sharp Cheddar Cheese
3/4 cups of shredded mild Cheddar Cheese
1/2 cup sour cream
1 large chicken breast, roasted and chopped
6 tbs Franks Red Hot sauce (not the wing sauce)
3/4 cup Panko Bread Crumbs

Preheat oven to 350.

Cook pasta to al dente according to the package instructions.

Melt butter in a large heavy sauce pan over medium heat.  Stir in the flour, salt, pepper, and garlic powder.  Cook for 2 minutes.  Whisk in the milk and cook over medium heat until thickened and bubbly.  Whisk constantly!

Reduce heat to low and stir in cheeses and sour cream until melted.  Add in the Franks Red Hot sauce and chicken.  Stir well to combine.  Taste for seasoning.  (I started with 3 tbs of Red hot and went up to 6 since we like it spicy.  I would probably use less for church).  Stir in the hot pasta.

Spray a baking dish with cooking spray.  (I can't remember what the size is, but it is a bit smaller than a 13x9 dish).  Spoon the mac and cheese into the dish.  Sprinkle the Panko on top and bake for 25 to 30 minutes.

Remove from oven and allow to cool for about 5 minutes.





This was spicy and we loved it!  When I make a full batch I think I will end up by using about 1/4 cup of Franks Red Hot so that it isn't to spicy.  I do have a small bottle to bring along just in case anyone wants to add more to their own servings.

2/08/2014

Chocolate Chip Cookie Bars

When I am feeling short on time, I love making Chocolate Chip Cookie Bars.  This is one of my favorite recipes.

2 1/4 cup flour
1 tsp baking soda
1/2 salt
1 cup coconut oil
3/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp vanilla extract
2 eggs, room temp (put them in a bowl of warm water for about 5-10 minutes)
1 bag semi-sweet chocolate chips

Preheat oven to 375.

Spray a 15 1/2 x 10 1/2 glass baking dish with cooking spray.

Sift together the first 3 ingredients.

Cream the coconut oik and sugars until light and fluffy.

Add in one egg at a time until fully incorporated and add vanilla.

Mix in the dry ingredients and gently add the chocolate chips.

Press dough into the greased pan.

Bake for 20 minutes and it will be golden brown.  Do not overbake, you want these to be crisp on the outside and soft on the inside.





Pretzel Treats, no Kisses, no problem!

I need another small and quick treat for Alpha and I know how much everyone enjoyed the Hershey Kisses and Pretzel treat I made the first session. I figured I would make them again.  Woop....one little problem, I only had Peppermint Kisses left over from Christmas and that really wasn't going to taste so good.  So....I just happened to have some Bright Pink and White Wilton Candy melts.

I layed out the square butternap pretzels on a foil lined cookie sheet and placed white and pink candy melts on them.  Put them in a 350 degree oven for two minutes.  Do not go over two minutes or you will have a melted mess.

Quickly put a festive M&M on top and gently push down.

Allow the candy melt to cool and harden.



Frosted Festive Brownies

I had pinned this recipe a while ago and decided to make it for Alpha.  You can find the original recipe at I Heart Nap Time.

Box of Brownies for a 13x9 pan size (and ingredients listed on box)
1 bag milk chocolate chips
1 can sweetened condensed milk
Festive M&Ms (or regular is fine), I used the Milk Chocolate Valentine M&M's

Instructions

Make brownies as directed in box.  I do have to say, that I used coconut oil and it gives the brownies such a wonderful texture.

Allow the brownies to cool completely.  I put them in the fridge to cool quicker.

Make frosting by combining sweetened condensed milk and chocolate chips in a small sauce pan. Cook on low heat, stirring constantly, until all melted. Pour over brownies.

Sprinkle M&Ms over the frosting. Let cool and set up before cutting.  Again, I put them in the fridge to cool quicker.





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