Walking Tacos

This is a favorite Utah State tradition, served warm outside the TSC on cold Logan days!
1 lb. ground beef browned and drained
1 whole onion finely chopped (cook this with the beef)
1 can chili beans in sauce
1 can kidney beans
1 can corn
1 can tomato sauce (15 oz)
1 can tomato paste
1 can diced tomatoes with chilies
2 TBS. chili powder
2 tsp. salt
1 tsp. pepper
Brown beef with onion, add all other cans and bring to a boil. Simmer for 30-45 minutes on low.
Pour over:
Individual Size Bags of Fritos chips
Top with:
Shredded Lettuce
Diced Tomatoes
Sour Cream


All Bran Breadsticks

1 pkg. yeast (2.25 TBS) yeast dissolved in 1 c. warm water. Let settle until yeast bubbles. Add:
1 tsp. salt
½ c. sugar
Stir in 14.5 oz. can evaporated milk
Add 1 c. All Bran cereal (pellets or shreds)
Add 4 ½ c. flour
Stir and mix well. Cover. Let rise until double. Stir down and divide into well greased breadstick pans. Only fill ½ full. Let rise once more til doubled. Bake at 350 for 20-30 minutes.


To Blog About It or Not

I decided I'm going to post random stuff about things in the kitchen. I just bought the new Glad Press'n Seal, it's awesome. A happy medium for those challenged with choosing between plastic wrap or using aluminum foil. This stuff is great.

Even though this has nothing to do with food, since you have to clean the kitchen, does anyone have any recommendations for a mop? I swear I have bought 6 mops in the last year, and they have all been pieces of junk. I was thinking about a steam mop. Thoughts?

Cottage Cheese Crescent Rolls

Seriously - there are only 3 ingredients here. They turn out sort of like the little appetizer cheesy bread balls at Rodizio Grill in Salt Lake City.

Combine in food processor or by hand, mixing just until dough forms soft ball that holds itself together:
1 c. butter, chilled (you could probably use less, they were good when I made them, but too greasy)

2 c. flour

1 c. cottage cheese (regular or lowfat)

Shape into balls approximately 2-1/2 inches in diameter. Cover and chill well.
Roll dough balls into one big ball and roll out as for pie crust on lightly floured surface (9-10” diameter). Cut into wedges of preferred size. Shape into crescents (roll, beginning at widest end.) Place on ungreased or parchment-lined shallow-rimmed pan, point down.
Bake 12-15 minutes in pre-heated 375˚ oven until golden brown.
NOTE: This is a very soft, tender dough. May be frozen before or after shaping. makes 1-2 dozen, depending on size.


Taco Bake

This one is a family favorite!

Brown 3/4 - 1 lbs. ground beef with onions, salt and pepper. Once browned, add 1 can tomato soup, 1.5 cups salsa (or more to taste), 1 cup shredded jack cheese, 1/2 c. milk, and 8 corn tortillas (cut into 1 inch squares). Mix well, pour into casserole dish. Sprinkle with cheese. Bake at 350 for 20-25 minutes, until cheese is bubbly on top. Serve with sour cream, guacamole, tomatoes, lettuce and tortilla chips.


Veggie Cheese Soup A' La Crock Pot

1 16 oz. bag frozen veggies (California Medley - broccoli, cauliflower, carrots)
1 16 oz. bag frozen broccoli
1 can broccoli soup
1 can cheddar cheese soup
1 can evaporated milk
1/4 c. finely chopped onions (or 1/8 c. dried minced onion)
1/2 tsp. minced garlic (optional)
1/2 tsp. salt
1/4 tsp. pepper

Pour ingredients in crock pot. Cook on low for 3-4 hours, or high for 1-2 hours. Sprinkle with cheese and serve in bread bowl or with crusty french bread. Delish.


Whole Wheat Bread

12 C. whole wheat flour (preferably freshly ground)
2 TBS. yeast
1/2 C. dough enhancer (don't leave this out!)
6 C. warm water
1/2 c. oil
1 3/4 c. sugar
2 TBS. salt

Mix for 7 minutes in a bosch (or like mixer) - include and auto knead if you have that functionality. Let it rise 30 minutes. Bake at 350 for 30 minutes. Roll out and shape into loaves. Makes approx. 5 loaves.

Popeye's Potato Bread

4 c. warm water
¼ c. honey
2 TBS. yeast
5 c. white flour
5 c. wheat flour (or use all white/wheat if you prefer)
¼ oil
1 TBS. salt
½ c. dry potato flakes
1 c. finely chopped fresh spinach
1 red pepper – roasted and finely chopped
1 c. sharp cheddar cheese (or another pungent cheese)
¼ c. margarine (melted) to brush on top, salt

Mix water, oil, honey, salt and potato flakes in mixer for 30 sec. Add 5 c. flour and yeast. Mix 30 seconds more. Add spinach, pepper and cheese (for those who like stronger flavor, add minced garlic to your liking). Add remaining flour and mix until dough forms ball and cleans side of mixer. Auto knead.

Remove dough and place on lightly oiled counter. Shape into loaves (makes 5), place in greased loaf pans. Cover and let rise until double. Bake in preheated oven at 400 for 10 minutes. Reduce heat to 350 and bake for 25-30 more minutes. Cover with foil the last 15 minutes to prevent over browning. Remove from pans and let cool, or serve warm!

Low-Fat Banana Bread

6 ripened bananas
2 c. sugar
½ c. margarine
½ c. plain non-fat yogurt
1 tsp. vanilla
1 egg + 4 egg whites (beaten)
4 c. flour
2 tsp. salt
½ c. walnuts or poppyseed
2 tsp. baking soda dissolved in 2 TBS warm water

Preheat oven to 350. Mash bananas, add sugar. Let stand for 15 minutes. Add margarine, yogurt, vanilla & beaten eggs. Stir to mix. Add dry ingredients to banana mixture. Then, add soda and nuts. Stir to mix. Don’t overmix. Place in greased & floured bread pans. Bake for 50-60 minutes, or until done – test with toothpick, do not overcook. Only 2 grams fat per slice.


Spaghetti Bake - It's Ta Die For!

12 oz. spaghetti - broken in half and cooked al dente
8 oz. mozzarella mixed with 8 oz. colby jack cheese (or more if you're a cheesaholic)
1.5 lbs. ground beef, cooked with 1 c. chopped onion, 2 cloves garlic finely chopped, and 1/2 c. sliced mushrooms, then add:
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
1/2 tsp. salt (or more)
1 tsp. oregano
1 tsp. basil leaves
Let sauce and meat simmer on low for 20-25 minutes.

Layer noodles, cheese, then sauce two times in a 9x13 pan. Top with 1/2 c. shredded parmesan. Bake at 375 for 30 minutes.


Crock Pot Cordon Bleu

6 chicken breasts - pounded to 1/4 inch thickness
6 thick slices swiss cheese
6 slices deli shaved ham
1 can cream of chicken soup
1/2 c. milk
1/2 c. Italian flavored bread crumbs

Place slice of cheese and ham on each chicken breast. Roll up and secure with toothpick, place in bottom of crock pot. Mix soup and milk. Pour over chicken. Sprinkle with breadcrumbs. Cook on low for 6-7 hours.