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.

Date Nut Balls and Christmas Cookies

Clockwise from back left: Raspberry Thumbprints, Sugar Cookies, Date Nut Balls, Magic Cookie Bars and Stove Top Cookies

Years ago I gave up making hundreds of dozens of cookies and culled my recipes down to the five essentials, per my husband and the children  requests.   What I failed to plan was to incorporate a favorite cookie for myself.  Each year I enjoyed the baked fare but always felt reminiscent over the things I recalled from my childhood and first marriage years that I had made and enjoyed.   This year, I decided to remove one of John's favorites which I make through out the year anyway, and add in one for me.  I chose to make Date Nut Balls.

I used a recipe from Flint Electric Membership Cooperative, published dogs years ago when I was first married.  Granny had purchased copies for Mama, herself and me.   I'd used mine until it literally fell apart and I recently found a copy that apparently went unused all these years.  I found the recipe for the Date Nut Balls inside and decided that this year, that would be my cookie.

Date Nut Balls

1 egg, beaten

1 stick of butter (1/2 cup)

1 8 ounce package of chopped dates

1 cup of sugar

1 cup of nuts

zest of one orange (or use 1 tsp of vanilla extract)

2 1/2 cups crisp rice cereal (the kind that snap, crackles and pops)

Over medium low heat in a deep heavy boiler, cook and stir constantly the egg, butter, sugar and dates.  My recipe said cook for 8 minutes and I started the timer as soon as the butter was fully melted.  The mixture will thicken as it cooks and be about like a pudding texture.  You'll feel the difference as you stir.  Cook until you reach that consistency.  It will be at a barely boiling stage if the heat setting is just right.

Pull off heat and add in the nuts, rice cereal and flavoring.  (I opted for the orange zest).  Stir to just combine then walk away and let it cool about 10 minutes or so until it's just warm and not hot.

I found that forming the balls was a bit of work.  If the mixture is still warm, taking a small portion of it, sort of compress it into a rough ball in your hand.  As it cools in your hands it will become firmer and you can shape it into a round ball.  If the dough is almost hot, it will take longer to form.  I didn't find it necessary to coat my hands with butter or water to prevent sticking.  There's quite enough butter in the mixture to keep it from sticking to your hands.

Set formed balls on a wire rack to complete cooling.  

You can coat in one of two ways: roll or shake them in powdered confectioners sugar or in moist coconut flakes (the kind you'd buy in a can).   I opted for the sugar coated ones this year since two of my cookies already incorporate coconut.   If rolled in coconut, the balls are usually called 'Shaggy Dogs' in our region.

about the coconut:  I don't pay a premium price for canned moist coconut flakes.  Instead I buy dry coconut flakes when I find them on sale and as I use it, I add a teaspoon or so of water to each cup or 1 1/2 cups of coconut flakes then heat in the microwave for 15 seconds.  Results in moist lovely coconut for cakes or cookies.

Other cookies made this year include:

Magic Cookie Bars

Sugar Cookies

Raspberry Thumbprints

I use half the sugar cookie dough to make these cookies.  The bit I've copied from my recipe blog below says Strawberry preserves, which is what I initially made.  Katie's developed a strawberry allergy over the years and I switched to raspberry preserves for her sake.  She and Sam both love these cookies and fight over who gets the most of them.

Stove Top Cookies

Best Sugar Cookies

Tried and True: Sugar Cookies

While my family is all about pie, I am a cookie and cake sort of gal.   A few years ago I determined that homemade is really and truly the best tasting.  To that end I've been trying to build a file of recipes for cookies that I enjoy making and eating.  In my very young married years, I often made dozens of cookies each Christmas, but I seldom made them at any other time because they weren't my favorites.

John convinced me years ago to forgo the annual cookie bake.  Over the years I've pretty much stuck to a very few recipes for day to day use: chocolate chip, oatmeal, peanut butter.  At Christmas I make sugar cookies, magic cookie bars, stove top cookies and chocolate chip.  I've never been happy with my sugar cookie recipe, though I've used it for years upon years.  This past Spring I found a new to me recipe, which I wrote down.



This is the recipe I made this morning.  I halved the recipe because I was unsure if I'd like it or not.  It's a pretty good cookie, sort of crisp but not hard.  It's a very soft dough.  I did not chill before forming into balls since the recipe didn't call for it.  It worked up pretty well, wasn't overly sticky despite being soft. I found rolling the cookie dough ball in sugar and then pressing with a cut glass dish to impress a design on the cookie worked better than the suggested method in the recipe.  I'd like to have had some coarse sugar on hand.  The sugar I buy at Aldi is very fine stuff.

I don't know where I got the recipe, if it was one of the vintage magazines or online.  I didn't notate that when I copied it out several months ago.

Sugar Cookies

1 cup butter

1 cup vegetable oil

1 cup sugar

1 cup confectioners sugar

2 eggs

1 tsp vanilla extract

4 1/2 cups all purpose flour

1 tsp baking soda

1 tsp cream of tartar

Additional sugar for topping

Mix butter, oil and sugars.  (I whipped until light), then add eggs and vanilla.  Mix flour and leavening and then add to the wet mixture.  Preheat oven to 350F.  Roll dough into 1 inch balls, and place 2 inches apart on cookie sheet.  (I used parchment lined sheets).  Moisten bottom of glass with water then dip in sugar and use to press cookies flat. (I rolled in sugar and flattened with a pretty cut glass dish).  Bake 10-12 minutes until just brown around edges.  Cool on rack. Makes 11 dozen cookies.

This is the FULL recipe.  I halved the ingredients (except vanilla) and the recipe made about 4 dozen.  My cookies were a wee bit larger than 1 inch when I rolled them into balls.  

I like this recipe a lot, more than my old recipe, and John likes it very well, too.  He's helped himself to cookies without any push on my part, a sure sign that he likes it.  I'll definitely keep this recipe for future cookie making.

Spicy Apple Cake - I FOUND IT!

While sorting though Mama's cookbooks the other day I came across a Family Circle magazine cookbook that looked familiar.  I brought it home with me and flipped through it and found that Apple Cake recipe I've been trying to find for the past 30 years.  I am so stoked to have this recipe once more!  In the hopes that I shall never again lose it I am sharing here and on the recipe blog.  I haven't made it yet, but will try it soon.  I only hope that it's as good to me now as it was 35 years ago when I last made it!!

Spicy Apple Cake
Bake 325F for 1 hour 10 minutes.  Makes one 10-in tube cake

3 cups all purpose flour

1 3/4 cups sugar

1 1/2 teaspoons pumpkin pie spice (I make my own, never use commercial)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3/4 cup shortening

3/4 cup milk

3 eggs

1 teaspoon vanilla

2 medium sized apples, pared, quartered, cored, and shredded

1/2 cup chopped nuts

fine dry bread crumbs (if using boxed be sure they are PLAIN)

Lemony Glaze

Sift all dry ingredients into large mixer bowl.  Add shortening, milk, eggs and vanilla.

Beat at low speed, scraping down sides, for 30 seconds.  Increase speed to medium and beat for 3 minutes.  Stir in shredded apple and nuts.

Grease a 10 inch tube pan well.  Sprinkle in crumbs and coat pan, tapping out excess.  Pour batter into pan.

Bake at 325F for 1 hour and 10 minutes or until pick inserted  near center comes out clean.    Cool on wire rack 10 minutes.  Invert pan on wire rack.  Cool cake completely.  Glaze with Lemony Glaze.

Lemony Glaze

1 1/2 cups 10X confectioner's sugar

1 tablespoon lemon juice

dash of salt

Combine in a small bowl.  Mix until smooth.

Chicken and Wild Rice Casserole

Tried and True Thursday Chicken and Wild Rice Casserole Years ago, I went to supper at a friend's home.  I was newly divorced and new to going about all on my own and felt a little nervous over the seemingly long ride to her home.  She did her utmost to put me at ease that evening and to make the dinner as special as she could make it though their budget was extremely tight.  There was a bouquet on the table (picked from the yard), candlelight, the good china, cloth napkins and tablecloth, quiet music playing in the background.  My hosts were good conversationalists and we laughed and talked all evening long.  The hours flew past and by the time I headed home, though it was nearly midnight, I left with such a warm glow inside that I wasn't the least nervous on my way home. My friend had a particular talent for making you feel at home and always had something a little special when you visited.  Often her budget was tight to an extreme.  Just getting through the day to day expenses of living was tough, but somehow when you were with her, you didn't notice her lack, you saw only her knack of making her home a very pleasant place to visit.  Whether she offered you a cup of brewed coffee or a glass of iced tea, she added some little something extra to make it special.  I remember one summer day  visit and being offered a seat on the porch swing on her wide porch.  She asked if I'd like a glass of iced tea and returned with a pitcher and two glasses on a tray.  She set them on a small table and poured out this nectar that was subtly flavored with raspberries.  Her secret?  She'd taken a single pinch of Koolaid from her kids packet and stirred it into the freshly brewed tea!  Just little things like that made each visit such a joy. Back to that first dinner with her, the meal she served that evening was Chicken and Wild Rice casserole.  She gave me her recipe and I learned to make it for my family.  As said, it's truly a budget recipe.  You can decrease the chicken, increase the rice and the vegetables and feed a crowd a satisfying meal.  There are all sorts of variations for this casserole dish but I like it just the way Linda made it. I took out chicken breasts to thaw on Tuesday but was at a complete loss as to what to make for supper.  I took a ten minute power nap and rose with a smile.  I'd dreamed of Linda who moved away long ago.  And of course, dreaming of her brought back the memory of my first 'dinner out'  and the wonderful meal she'd prepared. I prepared just half a recipe for us, but you can double or triple this recipe easily.  Kay doesn't like wild rice, but you can't keep her away from this casserole.  She absolutely loves it! Chicken and Wild Rice Casserole 1 5 ounce box of wild rice mix (I like Rice A Roni) 1 cup chopped onion 1 cup finely diced celery 1 8 oz can sliced water chestnuts, drained, diced 1/2 cup mayonnaise 1 10 oz can condensed cream of mushroom soup 1 fully cooked large chicken breast, skin and bone removed, cut into 1/2 inch cubes 1/2 cup shredded cheese* Cook rice according to package directions.  During last five-ten mins of cooking put onion and celery on top and cover to finish cooking rice.  Dump rice, chestnuts, soup, mayo and chicken into a deep bowl.  Mix well.  Taste and adjust salt and pepper to suit your family.    Pour into an 8 inch round pan and spread to evenly distribute in pan.  Bake at 350F for 25 minutes.  Top with shredded cheese and bake 5 minutes more. *Linda used Swiss, I've used Cheddar and last night I used Mozzarella that was shredded the night before when I made another dish.  You can also skip the cheese and top with crushed crackers or potato chips but put these on before you begin to bake rather than in the last five minutes of baking.