this recipe is based on some of the best food i've ever eaten. back in the 'ham, i used to go to a hispanic family's house once a week to read with the kiddos and interact with the parents. the mom, rosa, fixed scrumptious food every time i was there...she was so gracious to feed me week after week. this is one of my absolute favorites!
crispy corn tostadas (you can find them in the mexican food section, or sometimes even in the bakery (at like walmart))
refried beans
cheese
sliced turkey
fresh avacado, diced
fresh lettuce, chopped
fresh tomatoes, diced
sour cream (in a ziploc bag, with a small cut in the bottom)
salsa verde (again, in the Mexican section-Pace is the BEST) (note: Rosa always made this homemade, but i haven't quite perfected it yet...so i just buy it)
lime, quartered
heat up your refried beans, then spread over tostadas. put a slice of turkey on top (cut into circles if you really want to make it right!)...then top with cheese. drop on some salsa verde, then squirt on sour cream. then, spread veggie toppings on! squeeze a little lime on.. and ENJOY!!
Monday, June 23, 2008
Sunday, June 22, 2008
gooey brownies
if you like ooey-gooey brownies, this recipe is for you!!!
for brownies:
1 cup margarine 2 tsp. vanilla
4 eggs 1/2 tsp salt
2 cups sugar 2 tsp. baking powder
2 cups flour 4 heaping tsp. cocoa
for glaze:
3 T cocoa 1 tsp. vanilla
3 T margarine 3 T boiling water
1 1/2 cups powdered sugar
preheat over to 350.
melt margarine in heavy plan. turn off heat and blend in rest of ingredients. spread batter in a greased and floured jelly roll pan.
bake for 15 minutes.
while brownies are baking, melt margarine over low heat, then add cocoa. stir in powdered sugar and vanilla. add water, one tablespoon at a time, and stir until smooth. you might need to add a little more water to make glaze fairly thin.
pour glaze over brownies as soon as you take them out of the oven.
enjoy!
add fresh strawberries for an extra yummy treat!!
for brownies:
1 cup margarine 2 tsp. vanilla
4 eggs 1/2 tsp salt
2 cups sugar 2 tsp. baking powder
2 cups flour 4 heaping tsp. cocoa
for glaze:
3 T cocoa 1 tsp. vanilla
3 T margarine 3 T boiling water
1 1/2 cups powdered sugar
preheat over to 350.
melt margarine in heavy plan. turn off heat and blend in rest of ingredients. spread batter in a greased and floured jelly roll pan.
bake for 15 minutes.
while brownies are baking, melt margarine over low heat, then add cocoa. stir in powdered sugar and vanilla. add water, one tablespoon at a time, and stir until smooth. you might need to add a little more water to make glaze fairly thin.
pour glaze over brownies as soon as you take them out of the oven.
enjoy!
add fresh strawberries for an extra yummy treat!!
Saturday, June 21, 2008
honey-whole wheat bread
i think i will not buy bread any more-this was so easy and turned out so delicious!!
from the southern living cookbook
4 cups whole wheat flour, divided
1/2 cup instant nonfat dry milk powder
1 T salt
2 envelopes active dry yeast
3 cups water, divided
1/2 cup honey
2 T butter or margarine
2-3 cups all-purpose flour
beat 3 cups whole wheat flour, dry milk powder, and yeast at low speed with a heavy-duty stand mixer until combined.
bring 2 cups water to a boil over medium heat; add honey and butter, stirring until butter melts. remove from heat, and stir in 1 cup cold water.
add honey mixture to flour mixture, beating at low speed 1 minute. increase speed to medium, and beat 2 more minutes. gradually add remaining 1 cup whole wheat flour and enough all purpose flour to make a soft dough (it took all three cups for me!).
turn dough onto a well-floured surface, and knead until smooth and elastic (about 5 minutes) . place in a well-greased bowl, turning to grease top. cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
punch dough down, and divide into 2 equal portions. roll each portion into a 15- x 10-inch rectangle. roll each up, jelly-roll fashion, beginning with short side. fold ends under, and place each roll, seam side down, in a 9- x 5-inch loafpan.
cover and let rise in a warm place, free from drafts, 45 minutes or until dough is doubled in bulk.
bake at 375 for 40-45 minutes, shielding with foil after 25 minutes to prevent excessive browning.
makes 2 delicious loafs!
from the southern living cookbook
4 cups whole wheat flour, divided
1/2 cup instant nonfat dry milk powder
1 T salt
2 envelopes active dry yeast
3 cups water, divided
1/2 cup honey
2 T butter or margarine
2-3 cups all-purpose flour
beat 3 cups whole wheat flour, dry milk powder, and yeast at low speed with a heavy-duty stand mixer until combined.
bring 2 cups water to a boil over medium heat; add honey and butter, stirring until butter melts. remove from heat, and stir in 1 cup cold water.
add honey mixture to flour mixture, beating at low speed 1 minute. increase speed to medium, and beat 2 more minutes. gradually add remaining 1 cup whole wheat flour and enough all purpose flour to make a soft dough (it took all three cups for me!).
turn dough onto a well-floured surface, and knead until smooth and elastic (about 5 minutes) . place in a well-greased bowl, turning to grease top. cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
punch dough down, and divide into 2 equal portions. roll each portion into a 15- x 10-inch rectangle. roll each up, jelly-roll fashion, beginning with short side. fold ends under, and place each roll, seam side down, in a 9- x 5-inch loafpan.
cover and let rise in a warm place, free from drafts, 45 minutes or until dough is doubled in bulk.
bake at 375 for 40-45 minutes, shielding with foil after 25 minutes to prevent excessive browning.
makes 2 delicious loafs!
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