Garlic Baked Pita Chips

Ingredients:

• 5 (6 inch) pita bread rounds
• 1-2 tablespoon minced fresh garlic (or use about 1 teaspoon garlic powder)
• 1/4 cup olive oil (can use vegetable oil)
• salt
• black pepper (optional)

Directions:

1.      Split the pita rounds to make 10 rounds.

2.     Set oven to 400 degrees F (set oven rack to lowest position).

3.     In a small bowl stir the oil with the fresh garlic (or garlic powder) brush lightly over both sides of the rounds.

4.     Sprinkle lightly with salt and pepper if desired.

5.     Slice each round into 6 wedges (I use a pizza cutter for this) then place on a baking sheet in a single layer.

6.     Bake for about 6-8 minutes or until lightly browned and crisp (watch closely these brown fast).

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Homemade Chicken Broth

This is such a great recipe for chicken broth. I am a firm believer in making my own chicken broth. Then not only do I have the chicken in the freezer on hand any time I need it, but I also have the broth on hand in the freezer. I don't like to purchase, it's expensive... lacks flavor, and it's full of extra stuff you don't need. Thanks for the recipe Ms. Kitty!


Ingredients

• 4 lbs uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
• 2 large onions, do not peel the skin off, and cut in large pieces
• 2 large unpeeled carrots, washed
• 2 large celery ribs, cut in half
• 10-12 peppercorns
• 1 head garlic, broken into cloves (can leave the skin on)
• 2 tablespoons salt (or to taste)
• cold water, to cover all ingredients

Directions

1. Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
2. Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
3. Place on stove element; cover and bring to a full boil.
4. Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
5. At this point you can transfer to a crockpot.
6. Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
7. Adjust salt to suit taste.
8. After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
9. Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
10. THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
11. Remove any fat that has gathered on top.
12. Heat again until just to a liquid (this will make it easier to strain).
13. Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
14. Let cool completely and freeze in containers.

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New Braunfels Cauliflour Soup

This is a recipe my Mom copied from a German restaurant she and my Dad ate at in New Braunfels, TX. It's such a simple, yet yummy recipe! I love it soooo much!! It's creamy and flavorful.

Ingredients:

• 16oz Fresh Caulifour
• 1 cup chopped Celery
• 1 cup chopped Onion
• 20oz Velveeta Cheese cubed
• 1 1/2 cups Milk

Directions:

1. Rinse cauliflour in water and break into florettes
2. Put in a pot along with the chopped onion, and celery
3. Add enough water to steam the vegetables
4. Steam the vegetables for 20 minutes
5. Add cheese and stir until melted
6. Add milk and stir
7. Keep stiring until the cheese and milk meld together
8. Heat until warmed through and serve

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Brussels Sprouts in Garlic Butter

I have never like brussel sprouts. They taste too much like cabbage to me. I decided to try this recipe in hopes that I would like it. I am the only one in my family who doesn't like them, and I hate to NOT make them for everyone else. I LOVED these. They are wonderful. This is perfect for a brussel sprout hater like me!

Ingredients

• 15 Brussels sprouts, halved lengthwise
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 3 cloves garlic, smashed with the flat of a knife
• freshly grated parmesan cheese (optional)
• salt and pepper

Directions

1. Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
2. Reduce heat to medium, add smashed garlic and cook until lightly browned.
3. Remove garlic and discard.
4. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
5. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
6. Top with freshly grated parmesan and salt& pepper to taste.

 


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John Davidson Turtle Brownies

John Davidson Turtle Brownies

The theme for the Ultimate Recipe Swap this week is "What do you do to make Valentine’s Day a little sweeter?" This recipe is a wonderful childhood memory for me. I always make these brownies for Valentine's Day... You just can't beat Caramel, and Chocolate in one pan!

Ingredients:

• 14 oz. package of caramels
• 2/3 cup evaporated milk
• 1 box German chocolate cake mix
• 3/4 cup softened margarine
• 1 cup nuts (walnuts and/or pecans)
• 12 oz. semisweet chocolate chips

Directions:

• Combine caramels and 1/3 cup evaporated milk on top of double boiler (when's the last time you heard "double boiler?"). Stir mixture until melted.
• Combine cake mix, remaining milk and softened margarine. Blend until mixture holds together. Stir in nuts. Press half of cake mixture in a greased 13x9 inch pan and bake for six minutes at 350 degrees.
• Remove from oven and sprinkle chocolate chips on top. Pour melted caramel evenly over top. Crumble remaining mix over caramel and bake at 350 degrees for 15 to 20 minutes. Cool slightely and cut into bars.

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Copy Cat Mcdonalds iced coffee recipe

I got this recipe from the horses mouth... I got it from a McDonalds employee, and it's really good too. I could drink these all day if it didn't have so many delicious calories in it.I like to use the Hersheys caramel syrup in it to cut the cost down.

Ingredients:

• 4 tsp Davinci's coffee syrup (Save money too by buying Hershey caramel syrup too)
• 4 tsp half and half
• Chilled espresso

Directions:

1. The night before you are ready to make your iced coffee brew your espresso and refrigerate.
2. Fill a 16oz cup full of ice ... to the top
3. Add 4 tsp Davinci's coffee syrup
4. Add 4 tsp half and half
5. The fill to the top with espresso
6. Mix up very well and drink

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If it wasn't for Dad Gumbo

The Super Bowl is on Sunday. In honor of the Saints making it in the big game, we are having gumbo for dinner. I come from a long line of Cajun and Creole people so I thought what better way to celebrate the Saints making then big game than to cook up a big pot of gumbo. My Dad should be making this for dinner, but since he is in heaven, the ladle has been passed to me. Laissez les bon ton roulez!!!!

Chicken Broth Ingredients:

• (2) 4 lbs uncooked chicken pieces (bone and skin on)
• 4 large onions, do not peel the skin off, and cut in large pieces 
• 4 large unpeeled carrots, washed
• 4 large celery ribs, cut in half
• 20  peppercorns
• 2 head garlic, broken into cloves (can leave the skin on)
• 4 tablespoons salt (or to taste)
• cold water, to cover all ingredients

Directions: (could be done the day before you make your gumbo)

1. Place the chickens in an extra large stock pot, along with all remaining ingredients.
2. Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
3. Place on stove element; cover and bring to a full boil.
4. Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
5. Simmer covered with a lid on low heat for about 5-6 hours for stove top
6. Adjust salt to suit taste.
7. After the 5-6 hours of simmering time turn off heat.
8. Remove any fat that has gathered on top.
9. Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.

Gumbo Ingredients:

• 2 pounds yellow onions, chopped
• 2 pounds green sweet peppers, chopped
• 1 pound red sweet peppers, chopped
• 3 celery stalks, chopped
• 1 pound fresh okra, sliced in half-inch rounds 
• 1 14 ounce can of diced tomatoes
• 2 tablespoons minced garlic
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 6 quarts chicken or seafood stock, divided
• 3 tablespoons dried thyme leaves
• 2 tablespoons dried basil leaves
• 2 tablespoons dried oregano leaves
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 2 teaspoons sweet paprika
• 1½ teaspoons freshly ground black pepper
• 1 teaspoon crushed red pepper
• 4 whole small bay leaves
• 3 cups coarsely chopped cooked chicken
• 1½ cups crab claw meat
• 1 pound of peeled medium shrimp

1. In a large mixing bowl, combine the onions, green and red sweet peppers, celery, okra, tomatoes and garlic. Set aside. 
2. In a heavy 12-quart stockpot, heat the oil over medium-high heat until hot, about four minutes. Very slowly (so you won’t burn yourself) add the flour whisking constantly and thoroughly with a long-handled metal whisk until all the flour has been added and the mixture is smooth.
3. Reduce the heat to medium-low. Continue cooking the roux, whisking constantly so it doesn’t scorch, until it turns a dark chocolate brown, about four minutes.
4. With a wooden spoon promptly stir in the reserved vegetable mixture—the onions, peppers, celery, etc.—and cook until the vegetables are soft, about 15minutes, stirring almost constantly.
5. Add 1 quart of stock to the roux mixture, whisking thoroughly until all the roux dissolves and blends into the liquid. Remove from heat momentarily.
6. In a small mixing bowl, thoroughly combine the thyme, basil, oregano, chili powder, kosher salt, paprika, black pepper, crushed red pepper and bay leaves. 
7. Stir this seasoning mixture into the roux mixture containing the 1 quart of stock. Gradually add the remaining 5 quarts of stock, stirring constantly. 
8. Bring the gumbo to a boil, then reduce the heat and simmer for one and a half hours, stirring occasionally and skimming any fat that rises to the surface. By the end of the cooking time the gumbo should have thickened to the consistency of cream. Taste and adjust the seasonings to your liking.
9. If you’re making the gumbo ahead, let it cool at this point, then cover and refrigerate it until it is time to reheat and proceed with the recipe. 
10. Next, thoroughly stir in the chicken, crabmeat and shrimp. Cook until the shell fish are cooked though about 10 minutes, stirring occasionally. Remove from heat and serve.

Ladle the gumbo into heated cups or soup bowls over rice, or pass the rice at the table, along with pepper sauce and saltine crackers or French bread.

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Baked Tortilla Chips

I like this recipe because the chips are not fried they are a healthier alternative to the normal tortilla chip!

Ingredients:

• 12 corn tortillas
• Parchment Paper
• Cooking Spray
• Salt (Optional)

Directions:

1. Line cookie sheet with parchment paper
2. Using a pizza cutter cut corn tortillas into 1/4's
3. Place corn tortillas on parchment paper, then lightly spray with cooking spray add salt if desired
4. Cook on 350 degrees for 12-15 minutes

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Chili con Queso Dip

I love love love this recipe. This is another family tradition. My Mom acquired this recipe from a restaurant that was located in Houston, TX when I was a kid. My parents where good friends with the owners and were there all the time.  

When the restaurant went out of business, the owners gave my Mom the recipe as a parting gift for my parent’s patronage throughout the years. The original recipe makes about 50 gallons. My Mom cut the recipe down to a regular recipe.

Ingredients:

• 1/2 large bell pepper diced
• 1/2 large onion diced
• 1 tabs margarine
• 10 ounces cheddar cheese
• 12 ounces Velveeta
• 1 cup of milk

Directions:

This recipe requires a double boiler.

Sauté onion and bell pepper in the margarine for 4 minutes on the top half of the double boiler while the bottom half of the double boiler is

coming to a boil on another burner. *By the way if you see this horrible scale at Ikea don't buy it... yes, it's that bad!*

add milk and cook for 3 minutes

Place the top half of the double boiler on the bottom half

add the Velveeta cheese and the cheddar cheese

Stir until all the cheese is melted then cook to a smooth constituency.

Serve on tortilla chips

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Family Tradition Taco's Meat

This is a staple in our home. Tacos are such a favorite of everyone's. I grew up with my mom making this recipe, and just love it!! I think it’s better than most restaurants. You can spice it up or cool it down easy enough by adjusting which type of Rotel you use. I use the mild Rotel but whatever works for you!

Ingredients:

• 2 pounds ground beef (90/10)
• 1 medium diced onion
• 1 medium diced green bell pepper
• 3 small cloves of garlic minced
• 1/4 tsp. cumin
• 1/8 tsp. pepper
• 1/4 tsp. salt
• 1 can Rotel 
• 1 14oz can diced tomatoes

Direction:

Lightly brown 2 pounds of ground beef then drain off any fat

Add onion, bell pepper, and garlic cook until the vegetables are tender

Add Rotel, diced tomatoes, salt, pepper, and cumin

Cook until the liquid cooks down around 45 minutes on medium

Serve in Taco shell or flour tortillas or on chips! This makes a great taco salad too

Don't forget the toppings we like lettuce, tomatoes, cheese and sour cream

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