Rhonda's Red Enchilada Sauce

                                                               I made a double batch



Rhonda's Red Enchilada Sauce

1 1/2 tablespoons oil
1 small onion, chopped fine, about 2 1/2 ounces
3 cloves garlic
3 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon salt
2 teaspoons granular Splenda or Sugar
16 ounces tomato sauce 
1/4 cup water
In a medium pot, cook the onion in oil until soft and slightly browned. Add the garlic, spices and sweetener. Cook and stir until fragrant, about 30 seconds. Add the tomato sauce and water; bring to a simmer. Simmer, uncovered, 8 minutes, stirring occasionally. Makes about 2 cups
Can be frozen

Vicki's Freezer Crescent Rolls

I was recently digging deep into dear Rhonda's archives at If You Do Stuff, Stuff Gets Done .   I'd been thinking of my pantry and my cooking of late and I'd determined I'd return to basic good foods for the most part and I know that Rhonda has a lovely collection of easy, inexpensive good recipes on her blog.  The recipe I'm about to share was given to her from another friend we know, Vicki.  I was a little unclear on some parts of the recipe and I'm going to share it as I made it up, rather than as it was written up.  I'm only doing this because having found it a success, it seems I might as well keep on with it as I made it, right?

Vicki's Freezer Crescent Rolls

2 cups warm water

2/3 cup dry powdered milk

1/2 cup instant potato flakes

1/2 cup butter, divided into 1/4 c measures, softened to room temperature

1 1/2 tsp salt

1 tbsp. yeast (I use a rapid rise bread machine yeast even though I have not got a bread machine)

2 eggs, room temperature

4-5 c flour

I started with the four cups of flour called for at first.  I put the dry ingredients in the bowl first, then added in the butter in dibs and dabs, then added in the water.  I found the dough a bit wet and added in another cup of flour.   Since our weather was quite dry and not humid, I did not feel I should add any more.  I did not go over the 5 cup  amount.  It remained a very soft dough.  I blended everything and then allowed my mixer to knead the dough for 8 full minutes.   I did not grease the deep mixer bowl I'd used to mix the dough in.  I covered with a  pastry cloth and let rise for about 1 hour.  The dough had swelled to the top of the bowl and was pushing the cover up.   I punched down the dough.

Melt rest of butter.  I lightly floured another pastry cloth and then divided the soft dough into three portions.  I rolled each portion into a rough 12 inch circle.   I could hear bubbles in the dough popping as I shaped it into a circle.  I flipped it periodically to try to keep the circle shape and to insure my rolling pin didn't lift up bits of dough.  Once the circle is formed, brush the round with melted butter.  Cut the circle into pie shaped wedges.  The original recipe says 12-18 wedges but I think mine were nearer 10-12 per round.   Roll from wide end to pointed end and place on a greased cookie sheet.   I needed two cookies sheets by the way.  You'll want to make sure you've got room in your freezer for them!   Repeat with the other two thirds of the dough.   Freeze the rolls until firm, then remove from cookie sheets and place in a zippered bag.

When you want rolls, remove as many as you'd like, and place them on a greased cookie sheet.  Let thaw and rise for 3 or 4 hours (depends on heat in your kitchen really, but if you're baked bread you'll know when they are double in size).   Bake for 10 minutes at 350F.

As I said these were so very good and tasty at first baking and just as good reheated.  I was shocked at how light and lovely they turned out.  I'm going to make these again when I've used this lot of rolls up.

Baked Chicken and Dumplings

Baked Chicken and Dumplings




This recipe is a great makeover recipe for leftover chicken.  It uses items we generally have on hand and has the bonus of being very tasty, especially on a cold winter day with bone chilling fog like we had today.

Normally I won't cook such a large quantity of anything when it's only myself who is at home, however, I know from past experience with this recipe that what tastes mighty good on day one is even better warmed up and served again.  I won't be complaining when I have seconds of this meal!

Read through the instructions before you make this dish.  I mean it.  It's not what you think it is so don't start stirring everything together and think this is going to turn out right.  It won't.  You must follow the directions on this one, I promise you.


Baked Chicken And Dumplings

1 Stick of butter

4 cups cooked leftover chicken  diced (I personally like big chunky torn up pieces. This amount is about equivalent to two breast halves)

1 1/2 cups self rising flour (or use AP and add 1  1/4 tsp baking powder and 1/4 tsp salt)
1 cup milk

2 cups chicken broth
1/2 cup sour cream
1 can condensed cream of chicken soup

Heat oven to 375F.  Melt butter in 9x13 pan.

Mix flour and milk.

When butter has melted, place chicken pieces in bottom of pan.  Pour over this the flour and milk mixture.  DO NOT STIR.

Now mix the chicken broth, 1/2 cup sour cream and can of soup.  I should have used a whisk for this and that's why you see the white chunks on top of the casserole in my photo.  It didn't affect the flavor in the least, just the appearance.  

Pour this mixture directly over the flour mixture in the pan.  DO NOT STIR!!  Seriously don't stir.  The whole purpose of this method is that the batter cooks and rises to the top of the gravy that forms making the 'dumplings'.

Bake at 375F for 30 minutes.  Remove from oven and let sit a full 15 minutes more before serving.  This is necessary!  Don't rush it.  The resting period allows the dumplings to soak up some of that lovely self-made gravy.  Besides it's entirely too hot to eat just now anyway.  Ask me how I know...

I'd say you'll get 8 generous servings from this dish.  

Notes to myself:  In future I may try to half this recipe which should be fairly simple.   It might also be interesting to add peas, carrots and onions to the dish.  I think those could be partially cooked and well drained before adding to the pan along with the chicken.  Then proceed as usual.