Tuesday, July 30, 2013

Freezer Burritos

Need a quick easy something to feed the famished! This is the ticket. On those days when you find yourself being the taxi driver to and from soccer, piano, basketball, choir, and guitar lessons you can pop one of these babies in the microwave for 2 minutes add some lettuce, sour cream, and whatever else your heart desires; and voila! Dinner is served. 


(I hope I can remember all I put in these; you see, that is the best part, you can customize them to be as mild or spicy as your taste buds crave!)
3 cans chili
3 cans ranch style beans
1 can re-fried beans
1 can black beans
1 can tomatoes with diced green chilies
1 pint of home bottled salsa (or any other kind you like)
2 pkg taco, burrito, or enchilada seasoning mix
1 large onion, chopped
2 lbs ground beef (or a mixture of sausage and beef)

Brown beef and onion. Drain off grease. Add all other ingredients. Mix in a large pot. Simmer for an hour or two. Remove from heat. Add 1 & 1/2 lbs grated cheese. Stir. Heat tortillas in microwave and place a heaping 1/2 C. bean mixture in the center. Roll them up and wrap in plastic wrap. Wait for them to cool. Place in the freezer. Pull them out as desired and heat in microwave for about 2 minutes. Makes about 36 depending on the size of tortilla and how much filling used in each one.

Monday, July 22, 2013

Fresh Apricot Pie

Abundant apricots cause one to think of creative tasty ways to utilize them. I tried this new recipe tweaked to my own liking of course and LOVED it. So..here I am making certain I know where I can find it in the future! Blogs are the best way to keep track of favorite recipes.


Place a heaping cup of sweetened shredded coconut in a food processor and give it a whirl. Add one stick of butter and 1/4 C. plus 3 Tbsp. brown sugar. Blend well. Add 3/4 C. plus 3 Tbsp. flour. Combine till it sticks together. Set aside this crumb topping.
Combine 6 C. quartered apricots, 1/2 C. sugar, 1/2 C. brown sugar, and 3 Tbsp. cornstarch, 1 tsp. nutmeg, and 2 Tbsp. dry tapioca.
Pour the apricot mixture into your favorite unbaked pie shell and top with the crumb topping.
Bake at 350* for 1 and 1/2 hours.

The above is a picture of the pie before it was placed in the oven.

To the right is a picture of the pie baking. I lined a jelly roll pan with tinfoil to catch any spills.

Above is a picture of the pie right out of the oven.

To the right is a picture of the pie prior to being consumed! And it was supreme!! 

Sunday, July 21, 2013

Apricot Syrup

I bottled some apricot syrup late last night and thought I had better post the recipe here lest I lose it! :)

Apricot Syrup

2 lbs of fresh apricots
puree them with 2 Tbsp. of fresh lemon juice
Add 1 C. water and 1 Tbsp. corn syrup
Pour into a saucepan and add 4 C. sugar
Bring to a boil and boil for 5 minutes
Pour into hot sterilized jars and seal with hot lids
Process in a boiling water canner for 5 minutes
Remove from canner and allow to cool for 24 hours

There is little that compares to the sound the lid makes when the jars are cooling and they seal; it is one of my favorite sounds in the whole world! 

Tried and tested. It is Yummy in my tummy!

Luscious Lemon Cake

Summertime is fun! Being invited to go up the canyon to a potluck BBQ is refreshing! I decided to beat the heat with something lemony and created this cake.
It turned out to be delicious and just the right thing for a hot summer night.

Lemon Cake

1 boxed lemon cake mix
1 small box instant lemon pudding
4 eggs
I C. sour cream
1/2 C. oil
3/4 C. water

Combine all ingredients and mix well. I poured it into a greased 9X13 pan and baked it for about 30 minutes at 350 degrees (you could use two round pans or whatever suits your fancy). Let it cool. I cut my cake in half and poked it full of holes. Pour the juice and zest of one lemon mixed with 1 C. powdered sugar over the top of the cake and allow it to absorb. 
I then spread some lemon creme on one half of the cake and stack the other half on top. 
Frost with a light lemon frosting. 
I used 1/2 C. butter, 4 cups powdered sugar, several tablespoons of lemon juice, 1/2 tsp. vanilla and some milk.

More photos from the BBQ...