Sunday, May 31, 2009

Navajo Tacos (EASY)

I really didn't want to go to the grocery store this past week. I scoured my cabinets, refrigerator, and freezer to see what I had on hand and how many meals I could get out of what was there. I made a list, and then racked my brain, and lo and behold, I came up with 6 dinners (which didn't even include the "rice-a-roni" packages). Whoo-Hoot!

One of those nights we had Navajo Tacos and Sopapillas (click here) for dessert. Now you COULD start by making your own dough for fry bread (click here for a recipe) OR you can do what I do... I use the frozen bread roll dough and put it in the fridge over night to thaw.

Dough for bread
cooking oil
ground beef*
taco seasonings
canned chili*
tomatoes, diced
onions, chopped
shredded cheese
sour cream (optional)

If you are using the bread roll dough, like me, put two rolls together for each Navajo taco. Work the bread into a flattened state, about the size of a tortilla. Fry in hot oil about 5-10 seconds each side. Drain on paper towel. In skillet, brown ground beef, adding taco seasonings as you would for regular tacos. Pour chili into large microwave-safe dish and heat up, OR some people like to add it right with the ground beef in the pan. Once meat and chili are cooked build your open-faced Navajo Taco using any other type of ingredients you would use for tacos. Enjoy!

*I did not have chili on hand, so I used refried beans. Also, because I wanted to use what little ground beef I had left for spaghetti, I decided to use some canned chicken I had. I simply drained the chicken, added it to the skillet along with a packet of taco seasonings and a little water, and it was heaven. You can really do it any way you want... my kids LOVED them!

Easy Cheater's Sopapillas

So - what do you make when you have frozen bread roll dough, but want something sweet? You make Sopapillas. Seriously... You can make your own dough from scratch or they even have Sopapilla mix, but these are soooooo good, and I always buy the frozen bread rolls on sale just to make stuff like this. Also - Sopapillas are basically the same thing that Utahns call "Scones". (but in the east, Scones are more like a muffin/biscuit thing.) Anyway... Here is all you do.

Take one thawed roll-dough, and sort of knead it and stretch it out into a rectangle-type shape. Fry in hot oil 5-10 seconds, until desired doneness. (If you don't have a deep fryer, then just fry a few seconds each side).

Then you can brush with honey butter and add anything else you'd like. We have done powdered sugar (as seen here), cinnamon-sugar, and raspberry jam.
I hope you try this. And if you have kids, get them involved in "forming" their own before frying. So simple and Soooooooooooo good!

Sunday, May 17, 2009

Swiss Chocolate Torte

This is super simple, I promise any of you can do it.

2 boxes Swiss Chocolate Cake mix (eggs, oil, & water, according to mix)
2 boxes instant chocolate pudding mix
4 C half & half
1 tub cool whip, thawed
Hershey's syrup
1 chocolate Hershey bar

Mix cake mix and pour into 4 round cake pans (or 2-9x13). Bake according to pkg directions. Let cool completely. Slide serrated knife across the tops of each cake to make even layers. In separate mixing bowl whisk pudding and half & half; let chill at least 5 minutes. Fill chocolate cream in between cake layer, adding chocolate cream to the top too. Top with cool whip, drizzle with syrup and pull knife through for design. Garnish with chocolate shavings. EASY!!!

*For smaller cake, just use 1 mix, 1 box cake mix, 2 C half & half. You will end up with 2 layers of cake and two layers of chocolate cream. Can also substitute German Chocolate for the Swiss Chocolate.

Friday, May 8, 2009

My Favorite Breadtwists

Today we are making My Favorite Bread Twists. It all starts with these: a bag of frozen bread roll dough - unbaked - from my local grocer. I like to buy these bags when they are on sale 2/$5. I keep them on hand usually for Sundays. I can place the dough on the pans before church to let them rise, and by the time I get home, they are ready for baking. But - today, we are going to do something else with them. We are making Bread Twists. Now, you need to have THAWED dough for this. I set my bag in the fridge the night before to let thaw, but you should read the manufacturer's instructions first.

18 frozen dinner rolls, thawed, but still cold
¼ C butter, softened
¼ C miracle whip
1/3 C grated Parmesan cheese
1 tsp garlic salt
1 tbsp parsley flakes

Roll each dough ball into 12”-14” rope, fold in half and twist together. Place onto 2 lightly greased cookie sheets. Mix remaining ingredients in small bowl. Brush mixture on top and sides of each twist. Cover with plastic wrap and let rise 45 min-1 hour, or until doubled. Bake @ 375° 12-15 minutes. Be careful not to over-bake.