Chili Cheese tortias

Ingredients:

• 2 tortillas

• 2 Tablespoons of cilantro

• 1 clove of garlic

• chili (about 3 spoonfuls)

• 3 tablespoons of minced onion

• 1/4 cup of cheese

• 3 tablespoons of butter

Directions:

In a small fry pan melt 1/2 tablespoon of butter.
Then mince the garlic and saute in the butter till light brown and set aside.
Place one tortilla on a plate and cover it with the chili.
Then put the cilantro on top of the chili.
Now the garlic.
Then the onions.
Then the cheese.
Now put the second tortilla on top.
Melt the rest of the butter in a medium fry pan.
Then put the loaded tortilla in the pan and cook each side till golden brown.




(I made this for my mom and dad and they LOVED it.)(I loved it too)

Fudge

2 1/2 c. sugar 3/4 tsp. salt 1/2 stick butter or margarine One 5 oz. can evaporated milk (2/3 c.) One Jar (7 1/2oz) Marshmallow Fluff 3/4 tsp. vanilla One 12-oz. package semi-sweet chocolate pieces Grease a 9x9 inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes . Remove from heat, stir in vanilla and chocolate until chocolate is melted. Turn into greased pan and cool. Makes 2 1/2 pounds.

This is not my picture.;)


PS. Sorry I have not posted in a long time..... I was getting ready for a vacation to Florida. I just got back Monday. We were there for two weeks! It was a lot of fun!!!!!!

Crunchy Apple Pie

2 pastry crusts for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar 3 tbsp. all-purpose flour 2 tsp. ground cinnamon
1/8 tsp salt

2 Tbs of lemon juice

2 tbs of water

6 thinly-sliced peeled apples (You may need more if your family sits by the bowl and sneaks the sliced apples when you are not looking); I like to use 2 golden delicious and 4 Fuji apples and 2 granny smiths.
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping

Ingredients for crumb topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter

Directions for Crumb Topping:

1. Stir together brown sugar, flour and rolled oats.

2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

Directions:

1. In a large mixing bowl, stir together the sugar, flour, cinnamon, salt.

2. Add apple slices and gently toss until coated.

3. Then add water and lemon juice and toss.

4. Transfer apple mixture to the pie shell. (I use pilsbury pre-made pie crusts)

5. Press crumb topping over apple mixture so no apples are showing.

6. Cover with second pie crust.

7. Place pie on a cookie sheet so the drippings don't drop into your oven.

8. Cover edges of pie with aluminum foil.

9. Bake in a preheated 375°F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.

10. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.

11. Cool on a wire rack and enjoy warm or at room temperature.

Homemade Whip Cream

2 cups of heavy whipping cream

2 Tbs of confectioneries sugar

1 tps of Valina

1. Whip cream until it forms soft peaks.

2. Then add everything else.

3. Refrigerate left overs.

Sugar Cookies

Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1 egg
tablespoon milk
1/4 teaspoon vanilla

Directions:
In small bowl, combine flour and salt; mix well and set aside. In large bowl, beat butter and sugar until creamy. Add egg, milk and vanilla; beat until smooth. Gradually add flour mixture; beat until well blended. Form dough into 2 balls; wrap in plastic wrap. Refrigerate 1-2 hours.

Preheat oven to 375°F. On a greased cookie sheet put little balls of cookie dough about 2 tablespoons big .

Bake for 14-16 minuites or until golden brown. Remove cookies to cooling rack; cool completely.
5-6 cookies

Chocolate Covered pretzles

Ingredients:

• A bag of pretzel rods (the long sticks):)
  

• One bag of milk chocolate chips

Directions:

In a pan or double broiler heat chocolate chips on low heat until melted.

Once melted dip pretzels into the chocolate and put on a pan lined with wax paper.

Then put into the freezer for 15 minuets or until solid!

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Homemade Pizza

Ingredients:

2 c. flour
1 tsp. salt
2 tsp. baking powder
2/3 c. water
1/4 c. vegetable oil
3tbs of sugar
3tps of vinegar


PIZZA:

Tomato sauce
Pepperonis
Chopped onion
Olives
Mushrooms
Garlic
Tomatoes
Spinach
Shredded cheese of your choice (mozzarella)
Sausage
Peppers
Bacon
Chicken



Directions:

Mix flour, salt, baking powder ,water, sugar and vinegar . Knead on floured counter just until workable and spreadable, about 2 minutes. Put on pizza pan, with fingers spread vegetable oil on crust (helps so tomato sauce won't soak in crust) then put tomato sauce on. Next put on anything from the list above on it and cheese on top. Bake at 425 degrees for 20 minutes.

Homemade Pretzles

Ingredients

• 1 1/2 cups whole milk
• 3 tablespoons vegetable oil
• 1 package active dry yeast
• 2 tablespoons light brown sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg
• 1 1/2 teaspoons kosher salt

Place the milk in a small saucepan. Heat over medium-low heat until warm, about 110F on an instant-read thermometer. Remove from the heat.

Combine 1 tablespoon of the oil with the yeast and sugar in a large mixing bowl.

Pour in the warm milk and stir with a large wooden spoon or rubber spatula until the yeast and sugar are dissolved. After a few minutes you should see bubbles appear on the surface of the mixture this will let you know that the yeast is working. Let rest until slightly thickened and foamy, about 5 minutes.

Add the flour and the salt to the yeast mixture, stirring well with a large wooden spoon or rubber spatula until all the flour is mixed in.

Place the dough on an unfloured work surface and knead until smooth, about 3 to 5 minutes. (Or you can mix the dough in a standing electric mixer fitted with a dough hook.)

Grease a large mixing bowl with the remaining 2 tablespoons of oil, place the dough in the bowl, and turn to coat lightly with the oil.

Cover with plastic wrap and let stand in a warm, draft-free place and let rise until doubled in size, about 2 hours.

Make sure that the oven rack is in the center position and preheat the oven to 425?F.

Beat the egg in a small mixing bowl and set aside.

Remove the dough from the bowl and use a rolling pin to roll it out onto an unfloured surface into a 12 by 10-inch rectangle. It's good to measure with a ruler.

Cut the dough in half both vertically and horizontally, so that you end up with 4 rectangles of equal size. Repeat with each of the 4 pieces, and you'll end up with 16 equal-size pieces of dough.

Roll one piece between your hands and the surface to form a long, thin roll (like a snake), about 1/2 inch in diameter and 14 inches long. (Note: If the dough becomes too dry to work and will not stretch, wet your hands slightly and then try rolling it again.)

Bring the ends up to form a U shape and cross one end over the other at the top. Bring the ends down and across each other as though making a bow and press down on the ends to seal.

Place the formed pretzel on an ungreased baking sheet and repeat with the remaining pieces of dough, keeping the pretzels at least an inch apart.

With a pastry brush, paint each pretzel with the beaten egg and sprinkle lightly with the kosher salt.

Bake until golden brown, about 20 minutes.

Using oven mitts or pot holders, remove the baking sheet from the oven and transfer the pretzels with a turner to wire racks to cool.

Serve warm or at room temperature.

Yield: 16 pretzels


Ps: You can put Cinnamon and brown sugar on top instead of salt. You can also use garlic.

Peanut butter cookies

Ingredients:

* 1 cup creamy or crunchy peanut butter
* 1 cup sugar
* 1 large egg, beaten
* 1 cup of chocolate chips (optional)






Directions:

Make sure the oven rack is in the center position and preheat the oven to 350.
Combine all the ingredients in a mixing bowl and stir well with a wooden spoon until smooth.
Divide the dough into 24 portions, about 1 heaping tablespoon each.
Roll each portion between your hands to form a smooth ball.
Place the balls of dough about an inch apart on the lightly greased baking sheets. Press down with a fork in two directions to form a crosshatch pattern. You should get 12 cookies per sheet.
Bake one sheet at a time in the oven until the cookies rise and turn lightly golden, about 10 minutes.
Using oven mitts or pot holders, remove the cookies from the oven and let cool on the baking sheet before you lift them onto a wire rack with a plastic turner. Repeat with the remaining sheet of cookies.



Yield: 24 cookies

Cinnamon Buns

Ingredients
Buns

1 cup whole milk

6 tablespoons granulated sugar

1 package active dry yeast

3 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough

1/2 teaspoon salt

6 tablespoons unsalted butter, softened

1 egg

1/2 cup raisins

1 teaspoon vegetable oil

Nutty Filling

3/4 cup packed light brown sugar

1/2 cup chopped walnuts or pecans

2 tablespoons plus 2 teaspoons ground cinnamon

1/2 teaspoon salt

12 tablespoons melted unsalted butter

Glaze

1 1/2 cups confectioners' sugar

2 tablespoons whole milk

1 teaspoon vanilla extract

Directions

Place 1 cup of milk in a small saucepan. Heat over medium-low heat until the milk is warm. Remove from the heat.

Combine two tablespoons of the granulated sugar with the yeast in a small mixing bowl, whisk in the warm milk, and let rest until slightly thickened and foamy, about five minutes. This lets you know that the yeast is working. Sift the flour, the remaining four tablespoons of granulated sugar, and the salt into a large mixing bowl. Add the softened butter, egg, raisins and the yeast mixture, stirring well with a large wooden spoon to incorporate all of the flour.

Place the dough on a work surface sprinkled with two tablespoons of flour and knead until smooth and elastic, about three minutes to five minutes. The dough should not be sticky -- if it is, add a bit more flour and continue kneading to work it into the dough. Using your hands, form the dough into a ball and lightly grease it with the vegetable oil.

Place the dough into a large mixing bowl and cover with plastic wrap. Let rest in a warm, draft-free place and allow to rise until doubled in size, about 1 1/2 hours. When the dough has risen, divide it into two equal portions.

In a small mixing bowl, make the nutty filling by combining the brown sugar, nuts, cinnamon, salt and melted butter, and stirring until smooth.

Place one portion of the dough on a lightly floured surface and sprinkle with a little bit more flour, then use a rolling pin to roll it into a large rectangle, about 12 inches by 9 inches. Using the back of a small spoon, carefully spread half of the nutty filling over the top of the dough. With the long end of the rectangle facing you, roll up the dough into a tight cylinder

. Pinch the edges together and use a sharp knife to cut 1-inch-thick slices. Place the rounds on a large baking sheet, leaving half an inch between the rounds. Repeat with the remaining dough.

Cover rounds with plastic wrap and let rest in a warm, draft-free place until risen by half their size and almost touching, 30 to 60 minutes. Make sure the oven rack is in the center position and preheat the oven to 350°F. Bake until golden brown, about 25 minutes to 30 minutes.

Combine the glaze ingredients in a medium mixing bowl and stir until smooth. Using oven mitts or pot holders, remove buns from the oven and drizzle the glaze over the tops. Serve warm.

Yield: 20 buns

Livs Toasted coconut cookies

6 tbs butter
1/2 cup sugar
1/2 cup light corn syrup
1/2 of a 14 ounce can Eagle Brand sweetened condensed milk
1/2 tsp vanilla extract
4 cups sweet shredded toasted coconut
1 cup semi-sweet or milk chocolate chips
1/2 a tablespoon of brown sugar (optional)

Directions

In a 2 quart saucepan over medium-low heat, combine butter, sugars and corn syrup.
Heat to a full boil, stirring constantly with a wooden spoon. Boil for 3 minutes, stirring constantly.
Slowly pour in Eagle Brand milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Or until bubbly.

Remove from heat and stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.
Spoon by tablespoonfuls into circular mounds onto buttered wax paper. Flatten slightly. With the end of a wooden spoon, poke a small round hole into the center of each cookie.
Cool completely.
Melt the chocolate chips and drizzle thinly in stripes over cookies. Let chocolate harden at room temperature. Store in a airtight container.
To toast coconut: Spread coconut on a baking sheet and toast in a preheated 350 degree oven, stirring occasionally until lightly browned, 5 to 6 minutes.

P.s They are Samoas

Liv's Chocolate Chip Cookies

Instructions:

1 1/2 sticks of butter (softened)
3/4 granulated sugar
3/4 light brown sugar
1 egg
2 tps of vanilla extract
1 tps baking soda
pinch of salt
1tps of baking powder
2 1/4 cups of flour
1 cup of chocolate chips

Directions:


Add the butter and sugars and mix together.

Then add the egg, vanilla, Baking soda,salt,and baking powder.

Stir well.

Next add the flour slowly and stir well.

Then add the chocolate chips.

Now preheat oven to 350 degrees.

Put blobs of the dough on greased cookie sheets.

Bake for 8-10 minutes.

Snickerdoodles

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon



Directions:

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour. Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden.

Strawberry -Banana Smoothie

Instructions:


2 Bananas
7-10 Strawberries
1/2 cup of milk
1/4 cup of cold water
5-10 ice cubes
Add as much or as little sugar as you like!




Directions:


Add all the ingredients in a blender but, not the ice cubes.


Switch it on blend until there are no chunks.

Add ice cubes and blend till there are no chunks.

makes about 4 8oz servings or 2 16oz servings


P.S: You can replace the strawberries with about 3/4 cups of blueberries ! Also if you like chocolate add some Hershey's chocolate syrup.

Cracker Stuff

Ingredients:

1 stick of butter (melted)
1 cup of sugar
1 1/2 cups of chocolate chips (of your choice)
1/2 a package of saltine crackers


Directions:

Preheat oven to 350 degrees. Line a cookie sheet with tin foil. Line the crackers in rows salt side up on the cookie sheet. Put the butter in the microwave and heat until melted. Add the cup of sugar to the butter and stir well. Now pour the butter mixture all over the crackers. Put in the oven for 8 minutes. Take them out and pour the the chocolate chips of your choice over the crackers. Put them in the oven for 1 minute. Then spread the chocolate all over the crackers. Then put in the freezer for 20 minutes. Then take them out and brake into pieces.

Soft Cinnamon Sticks

1 ¼ cups flour
2 tsp sugar
1 ½ tsp baking powder
⅔ cup milk ½ tsp salt
3 Tbsp butter or margarine, melted
1Tbsp of Cinnamon

1/4 cup of packed brown sugar

Icing
1 cup of confectioners sugar
1 1/2 Tbs of milk
1 tsp of vanilla Extract

Combine dry ingredients and gradually add milk to form a soft dough.
Knead gently 3 or 4 times on a floured surface.
Roll out into a rectangle about 10″ x 5″ about an 1/2 - 1 inch thick and cut into 12 sticks.

Put the melted butter a into a large baking dish (I use a 13″ x 9″ rectangular glass dish) and turn the sticks to coat them with the butter. Sprinkle with more cinnamon and brown sugar on top

Bake at 450°F for 10 to 12 minutes.
Serve warm.

Directions for Icing

Combine all ingredients. Then drizzle over the sticks.