Easy Beer Bread

This is from my sister Beth, I think she got it from All recipes. It is so yummy. It will be a nice add to a quick Hamburger helper.


Easy Beer Bread Mix


INGREDIENTS:
2 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning
1 (12 fluid ounce) can beer
1/4 cup butter or margarine,
melted

DIRECTIONS:
1.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
2.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
3.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Herbed Pork Roast

Not sure what blog I got this off of, but it sure looks good, thanks to who ever it was from.

Herbed pork roast

INGREDIENTS:
4 large garlic cloves, quartered
1 pork loin roast, boneless, about 4 to 5 pounds
1 teaspoon salt
1 teaspoon ground thyme
1/2 teaspoon dried leaf sage, crumbled
1/4 teaspoon rosemary, chopped
1/4 teaspoon dried tarragon, crumbled, optional
dash ground cloves or allspice
1 teaspoon grated lemon peel
1/3 cup water
3 tablespoons cornstarch, optional
3 tablespoons water, optional
PREPARATION:
Cut 16 small pockets into roast and insert garlic slices. In a small bowl combine salt, herbs, and lemon peel. Rub seasoning mixture into the roast. Pour 1/2 cup water into slow cooker; add the roast.

Cover and cook on LOW for 8 to 10 hours. Pork roast should read at least 160° on an instant-read thermometer. Serves 8.If desired, thicken juices. Remove roast from juices. Combine cornstarch with the 3 tablespoons water; stir until smooth then stir into the crockpot juices. Cook on HIGH until thickened. Serve with the pork roast.

Ranch Chicken n' Rice

Wow this was so yummy, even the kids liked it. I did add another piece of chicken. It just didn't seem like alot and i took Joanna's advice and added another ranch packet. Not sure if you really need the butter added, but I did it. So if anyone tries it without it let me know how it turned out.
This is a keeper.

Ranch Chicken 'N' Rice

4 cups uncooked instant rice
2 1/2 cups milk
2 cups water
2 envelopes of ranch salad dressing mix (My husband didn't taste enough ranch so I added another pack of ranch total of 3 and an extra couple of tablespoons of water - very tasty)
2-3 thawed chicken breast cut into chunks or strips
1/2 cup butter melted
Place rice in a greased 13x9x2 baking dish. In bowl, combine the milk, water and salad dressing mix; set aside 1/2 cup. Pour remaining mixture over rice. Top with chicken chunks. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees for 45-50 minutes or until rice is tender and chicken juices run clear.

I got this from Joanna M's blog.

No Bake Cookies

No Bake cookies

2 C white sugar
3 Tbsp. Cocoa power
½ C butter
½ C Milk
1 pinch salt
3 C Quick Oats
½ C Peanut butter
1 tsp. Vanilla


In saucepan, bring sugar, cocoa, butter, milk, and salt to a rapid boil for 1 minute.

Add quick oats, peanut butter, and vanilla mix well.

Working quickly drop by teaspoonfuls onto waxed paper and let cool.

Clone of Cinnabon

We love these-

Clone of a Cinnabon


INGREDIENTS:
1 cup warm milk (110 degrees
F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine
yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground
cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream
cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
DIRECTIONS:
1.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Carne Asada

Carne Asada

1 white onion, chopped
½ C chopped fresh cilantro
1 lime, juiced

2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 gloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt to taste

1 32 oz package corn tortillas
2 C grated cotija cheese
Lime wedges3 lbs. flank steak
1/3 C white vinegar
½ C soy sauce
4 cloves garlic, minced
2 limes, juiced
½ C olive oil
1 tsp. salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. paprika


Slice flank steak very thin, into cubes or strips, and then lay the flank steak in a large baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with the remaining 8 seasonings. Whisk together until blended, and then pour over the steak in dish. Cover with plastic wrap, marinate for 1 to 8 hours.

In a small bowl, stir together 1 chopped onion, cilantro, and the juice of 1 lime. Set aside as a relish for the tacos.

Heat skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450°.

Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted veggies, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

Heat vegetable oil in a large skillet over medium-high heat. Cook the steak, stirring constantly, until meat is cooked through and most of the liquid is evaporated.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Fill with meat, relish and pureed salsa.