Slow Cooker Mexican Chicken Tostadas

I came home today to the house smelling delicious and spicy.  Last night I had made the comment that I was craving corn tortillas with some sort of shredded chicken.  So what did my wonderful husband do today - he searched the internet for a recipe that would fulfill that craving! He found this on Pillsbury.com.

 

INGREDIENTS 

1/2 large jalapeño chile, seeded, finely chopped

5 cloves garlic, finely chopped

1 tablespoon Mexican chili powder

1 tablespoon olive or vegetable oil

1 tablespoon lime juice

1 teaspoon salt (we used less)

1 package (1 1/4 lb) boneless skinless chicken thighs (we used three chicken breasts)

5 tostada shells

1/2 cup shredded lettuce

1/2 cup shredded Cheddar cheese (2 oz)

1/3 cup Old El Paso® Thick 'n Chunky salsa

Sour cream, if desired

 

DIRECTIONS

1 Mix jalapeño chile, garlic, chili powder, oil, lime juice and salt in 1 1/2-quart slow cooker. Add chicken; coat with oil mixture. 2 Cover; cook 4 to 5 hours. 3 Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell. Top with lettuce, cheese, salsa and sour cream.

For an added fresh-tasting garlic kick, stir an additional finely chopped clove garlic into shredded cooked chicken.

Serve-With Mexican rice and beans complement these tostadas. Margaritas add to the Mexican theme.

For a special touch, top with chopped fresh cilantro.

 

Dawn's OoeyGooey Buttery Bottom Brownies

Today we had our 12th annual FBLA Pizza luncheon so I made a brownies.  Not just any brownies, these DELICIOUS buttery bottom brownies.  WOW!!!! YUM YUM!!!!!!!  Having the toffee on the bottom made the bottom buttery and chewy!  They are pretty rich - which I think because of the butterscotch chips. These have to be one of my favorite brownies!  I think nuts would be good in these as well, or even coconut!  I brought Shannon home some left over brownies - big mistake.  I hope they are still here when he gets home from work!

1 family size brownie mix
Butterscotch chips
Heath Bits
Mini Marshmallows

Spray a 9 x 13 inch pan.

Layer the bottom of pan with heath bits (about half of the package)

Prepare brownies
Mix well by hand:
Betty Crocker Fudge Brownie Mix
2 eggs
1 stick of butter
1/4 cup water

Stir in - 2 cups of mini marshmallows - (I just added some)
Stir in - 1 bag of butterscotch chips (I had a bag opened in the deep freeze - it wasn't quite a whole bag, but very close)

Pour batter on top of toffee chips.  Batter will be thick. Spread evenly into pan - it is okay if some of the toffee chips get mixed in as you are spreading it.

Bake 35-40 minutes at 350 degrees.  I baked mine in an airbake pan - so if you use glass it may not take as long.

10 Superfoods

I love these superfoods.

Watch video here about the top 10 superfoods.

Spicy Quinoa Salad

I found this recipe on Cooking Quinoa along with many others I want to try.  Even though this is suppose to be eaten cold - I ate it warmed up.  I am not into cold salads.  This is the first time that I have eaten Quinoa - and it is my NEW FAVORITE!!!!!!!!  I had purchased Quinoa months ago at Hyvee - they have bins where you can buy the quantity that you want.  Dillons also has these.

• 3 cups cooked quinoa (1 cup uncooked)
• 2 cups corn
• 1 red pepper, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 T fresh lime juice (this gave it a unique flavor - I probably only put in 1 TB)
• 1/2 T olive oil (omitted)
• 2 cloves garlic, minced
• 1/4 tsp chipolte chili powder (used regular chili powder 1 tsp)
• 1/2 tsp smoked paprika (used Hungarian Paprika)
• 1/2 tsp salt (did not use salt)

Of course I added one diced onion - which is not in recipe.

1. In a large bowl, combine quinoa, corn, red pepper and cilantro.
2. In a small bowl combine lime juice, olive oil, garlic, chipolte chili powder, smoked paprika and salt.
3. Toss dressing with quinoa mixture and serve at room temperature or chilled.

To cook Quinoa - 1 cup uncooked (soak for 15 minutes, then rinse for 3 minutes) and 

1 1/4 water.  Bring to simmer, cover, reduce heat and cook for 20 minutes - turned out PERFECT!!!!  There was no water to drain - all of it is absorbed.  

Then I combined all ingredients in a large deep skillet, covered and warmed until onions were soft.

Health benefits of Quinoa

Chewy Toffee Almond Bars

While making cake pops, I spotted this recipe on the back of the Heath Bits package.

1 cup butter (two sticks)
1/2 cup sugar
2 cups all purpose flour
1 1/3 cups Heath Bits Toffee Bits
3/4 cup light corn syrup
1 cup sliced almonds - divided
3/4 cup coconut flakes

1. Heat oven to 350. Grease side of 13 x 9 inch baking pan.
2. Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly in prepared pan.
3. Bake 15 to 20 minutes or until lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10-12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4 inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
4. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars. About 36.

Cake Pops!!!!

Today I spent 5 1/2 hours making cake pops with my step daughters!  I have to admit that I am exhausted!

I found this great tutorial today when I was searching for why my chocolate coating cracked on some of my cake balls.  Cake Pops Tutorial - I found a lot of helpful tips for in the future.

We made Funfetti cake pops with vanilla icing and Devils Food cake pops with chocolate fudge.  Heather had fun adding the following toppings:  Sprinkles, Heath, M&M's, Twix, Butterfinger (she even put some inside of some of the cake pops)  The Magic Bullet worked great to crumble some of the toppings!

Zucchini Bread

2 cups shredded zucchini

2 cups sugar

1 cup oil

2 tsp vanilla

1 egg

Mix ingredients, then add the following:

3 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon

Bake in a 9 x 13 inch pan.  325 for 30 minutes.  1 hour if using bread pan.

Chocolate Zucchini Cake

1/2 cup oil
1/2 cup butter or margarine
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk (I used regular milk)
2 1/2 cups flour
4 TB cocoa powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 cups grated zucchini
1/2 cup chopped nuts (optional)
1/2 cup chocolate chips

In large mixing bowl combine oil, butter, sugar, eggs, and vanilla.  Add sour milk and sifted dry ingredients.  Mix until smooth.  Stir in grated zucchini.  Pour into greased and floured 9 x 13 inch pan.  Sprinkle top with chopped nuts and chocolate chips.  Bake at 350 degrees for 35 to 40 minutes.

Cake Pops

French Vanilla Cake
Vanilla Frosting
Coconut in Dough
Coconut Extract in Dough
Dipped in White Chocolate
Sprinkled with slivered almonds and coconut

These things are VERY VERY delicious and fun to make!!! YUM YUM YUM!!!!! My sister and nieces brought these to my mothers on 4th of July weekend - I couldn't stop eating these yummy pops! So today I made my own - big mistake! Luckily I had self control and have only eaten two, okay three, okay maybe 6!!!!!!!  I took a french vanilla cake and added vanilla frosting.  I made 24 then I added coconut, coconut extract to the dough.  These were my favorite!!!!  The cake pops are better eaten when chilled.  When chilled the chocolate on the outside will be hard, otherwise it will be soft.  See my recent posts for my CAKE POP CRAZE!!!!

My sister's cake pops! So Pretty! Chocolate with Andes mints. Others are white cake!

Yields: 38

What you need!
Cake - any flavor - bake as directed on box
1 can frosting
1 lb melting chips
Coloring Gel (or purchase colored melting chips)
Lollipop Sticks
Almond bark
Crisco - to thin chocolate

Double Boiler
Desired sprinkles - use your imagination.   I used heath bits, almonds, coconut, sprinkles, cookies and cream crunch.

Mom's Easy Onion Strings

I love my mothers onion strings! She uses a Tator Twister to make her strings!

Place onions in bag.  Add seasoning salt and onion powder - shake up - will become moist.  Then add flour until onions are covered.   Add what ever seasonings you like!

Chocolate Covered Peanut Butter Balls

I came across this recipe while fulfilling my addiction to reading food blogs!  The first thought that came to mind is make these for my friend, Joselyn, whom LOVES peanut butter.  Every time I see a recipe with the main ingredient peanut butter, I always think of her.  This was the first time that I had made peanut butter balls.  I purchased a double broiler this weekend, so I was excited to utilize it!  I doubled this recipe, not on purpose, however.  I put in a whole stick of butter, not realizing that it only called for 1/4 cup.  Thank goodness I had enough peanut butter to add to the butter.

Melt peanut butter and butter with salt.

Add powdered sugar and vanilla.

Peanut butter dough - ready for balls!

Rice Krispies in ball.

Place in fridge to chill.

White Chocolate, Sprinkles, Toffee Bits.

Joselyn's Treats!

Found recipe on Sprinkles of Parsley (you can find nice pictures on her website) (originally on Joy of Baking)
Makes: 40 peanut butter balls, depending on the size
Prep Time: 1 hour (not including setting time)

Ingredients
2 cups creamy peanut butter
1/4 cup butter, at room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 1/2 cups confectioners sugar


Chocolate Dipping Sauce
9 oz. semi sweet chocolate chips
1 TB crisco (only if chocolate is too thick)

Directions

To prepare your peanut butter balls, put your peanut butter, butter, and salt in a large heat proof bowl.  Fill a medium sauce pan with 2 inches of water.  Place your sauce pan on your stove top and heat on high until your water reaches a boil.  Then lower your heat to low/medium until it reaches a rolling simmer and place your heat proof bowl on top.  Whisk constantly until your butter is melted and your peanut butter mixture is combined.  Remove your bowl from the sauce pan and add your vanilla and confectioners sugar.  Stir until your ingredients are combined.  You will end up with a dough like consistency.  Using a 1" cookie scoop, shape your dough into balls (dough is kind of sticky - as the dough cooled, it was easier to work with.  Place in a 9x13 baking pan lined with parchment or wax paper.  When you run out of room, lay another piece of parchment paper and continue to layer your peanut butter balls until all of your dough is used up.  You can also use cookie sheets (which I did).   I added rice krispies to some of the peanut butter (Joselyn said she really liked the ones with rice krispies), and toffee bits to others.  

Place in the refrigerator overnight to harden or freeze them for later use. 

Once you're ready to use your peanut butter balls, prepare your chocolate dipping sauce. Start with filling a sauce pan with about 2 inches of water. In a large mixing bowl, combine your chocolate chips and 2 TB crisco.  Using your double boiler method, melt your chocolate.  To do this, fill a medium sauce pan with 2 inches of water, boil your water then lower the heat to low/medium until it reaches a steady simmer. Place your mixing bowl on top of the sauce pan and stir constantly until your chocolate is melted.  

Once your chocolate sauce is prepared, assemble your dipping choices.  You can use anything you want such as chopped peanuts, colored sprinkles, coconut, chocolate shavings, a drizzling of melted milk chocolate- let your imagination run wild! Once your toppings are assembled.  Take your prepared peanut butter balls and roll them in your chocolate sauce until it is completely covered.  Remove it with a toothpick and roll it around your topping until covered.  Place your peanut butter ball on a sheet of wax or parchment paper to set.  Continue these steps until all of your peanut butter balls are decorated.  Transfer them to your refrigerator for 30 minutes to harden.  Once your chocolate is set, either serve on a decorative dish or bowl, or give as a holiday gift by placing 8 peanut butter balls in a plastic bag and finish with a decorative ribbon.

Too Many Kitchen Towels

I have way too many towels.  I counted them:  Dish Towels: 30, Hand Towels:  38 - and that is not including the 30+ ones I have purchased at Kohl's that are in my closet.  Maybe some day I will use them. Some of these need to be thrown out - I have had some of these since college - wow that is over 10 years ago!

Honestly, I am a germ phob!  I am constantly washing my hands and cleaning off the counters.  I use probably 5-7 hand towels in one evening.  Always getting a new one out every time I wash my hands while preparing supper.  I drive Shannon crazy by this.  He will put a clean towel on the cupboard knob, and the next time he goes to dry his hands, its gone - he just shakes his hand.  The way I see it, I am going to have to wash hand towels sometime, so why not have a large load, instead of a small load - since it doesn't use any more water.  I have the ugliest pot holders and oven mits.  Those need to be replaced for sure!  But then I have to spend money - I would rather spend my money on other things.   I cram these into two drawers.  I really need to pack some away.

I finally threw these out!

This was a towel that I have had for over 10 years! Finally threw it out!

Bulgarian Chicken Paprikash Soup

A few months back Shannon and I went to a cooking class hosted by Barry and Meta West - "Traveling through Hungary, Serbia, Romania, Bulgaria, and Crotia with Barry and Meta."  We learned to make an Eastern European Dinner.  Tonight I made two items from what we learned, the Hungarian Dobostrorte and the Bulgarian Chicken Papriskash Soup. This is a healthy soup!  Shannon loves bread - so I made a small loaf in my bread machine - got to love that thing! 

3 to 4 tablespoons oil or butter

2 cups diced onion

1 cup diced celery

1 green pepper diced

1/2 to 1 cup sliced mushrooms

2 TB Hungarian paprika

4 to 6 cups chicken stock or more as needed

2 cups canned tomatoes, diced

1/2 to 3/4 cup sour cream (or leave out if you prefer a clear soup)

2 lbs. cooked chicken meat, shredded

Salt and pepper to taste

Additional sour cream and paprika for garnish, if desired.

In a large soup pot, heat the oil or butter and saute the onion, celery, green pepper, and mushrooms until soft (I did not use oil or butter).  Add the paprika and 4 to 6 cups chicken stock.  Bring to boil then turn down to a simmer.  Add the diced tomatoes and additional chicken broth as needed.  Bring to a boil then simmer for 30 minutes.  Adjust the seasonings with salt and pepper.  Add the sour cream if using.  Add the chicken meat; heat through.  To serve:  ladle soup into bowls and garnish with a dollop of sour cream and sprinkling of paprika if desired.

NOTE:  I made my own chicken stock.  I took 4 cups of water and placed in large pan.  Added three boneless skinless chicken breasts (they were frozen).  Added minced garlic, 2 diced celery sticks, 1 small onion, parsley, salt and pepper.  (I used one onion for the broth, then sauteed one onion as directed in recipe).  Boiled/simmered chicken for about 40 minutes.  Removed chicken and used liquid for the broth.  If you like a lot of juice, I would suggest using 6 cups when making the broth.  I started with 4 cups, but at the end of boiling my chicken only had about 3 cups.

Dawn's Easy Mexican Rice

1 TB olive oil
1 medium onion - finely chopped
1 tsp of minced garlic
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1 cup of brown rice (minute rice - uncooked)
1 - 8 oz can no salt added tomato sauce (probably will use less next time)
1/4 - 1/2 cup of chicken broth - I just poured some in - just guessed on amount

Heat oil.  Saute onion and garlic on medium/low heat - until onions are softened.  Add rice, cumin, chili powder, and garlic powder.  Stir continuously - on medium heat for a few minutes to cook/brown rice.  Add tomato sauce and chicken broth.  Bring to boil.  Cover and reduce heat to low.  Cook for 10-15 minutes, or until rice is tender.

I think corn would be good in this rice.

Enjoy this rice with my Shredded Chicken Tacos!

Dawn's Mexican Shredded Chicken Taco's

4 boneless, skinless chicken breasts
1 1/2 tsp cumin
1 tablespoon chili powder
1/2 tsp garlic powder
1/2 teaspoon paprika
1/2 tsp black pepper
1 large onion, chopped
1 jalapeno, seeded and chopped (optional)
2 tsp minced garlic
3 dashes of hot sauce
1/2 tsp cayenne pepper
Red pepper flakes - sprinkled in
1/2 cup picante sauce
1 can of black beans - drained and rinsed
1 can of no salt added diced organic tomatoes (undrained) You may want to drain the tomatoes - the mixture was a bit wet - but had flavor.  I used only 3 - 5 oz. chicken breasts - I would recommend atleast 4 breasts.

1 bag of 3 pepper and onion frozen Kroger veggies

Place chicken breasts in crock pot.  Sprinkle all spices on top of chicken.  Then add onion, jalapeno, garlic, hot sauce and picante sauce.  Top with black beans.  Cook on low for 3 to 5 hours.  After one  hour - stir mixture.  After three hours - remove chicken and shred with two forks.  Place chicken back into crock pot.  Add frozen veggies, stir and cook for one more hour.

Serve on tortilla and with side of mexican rice.

Carbmaster - Kroger Yogurts

If I am not enjoying Fage Greek plain yogurt, I am eating Carbmaster.  These are only .44 cents at Dillons. They have several flavors, but my favorites include:  Vanilla Chai, Spiced Pear, and Tropical Fruit (my favorite).

80 calories, 1.5 g fat, 3 g carbs, 12 g protein
Peach, Strawberry Banana, Blackberry, Cherry

60 calories, 1.5 g fat, 4 g carbs, 9 g protein
Strawberry Colada, Raspberry Yumberry, Vanilla, Vanilla Chai, Carrot Cake 


I like to mix together the greek yogurt and a carbmaster yogurt - to mix in a smoothie or mix in walnuts.  I do not eat all of the yogurt in one setting - I save some for a later snack. I will admit that some of the flavors leave that artificial sweetener after taste.  But when mixed with greek, it doesn't.


Today, I mixed an entire single serving of fage and tropical fruit yogurts together.  I ate a custard bowl size with chopped walnuts and a pear.  This was the first time I have tried walnuts in my yogurt. I can't wait for tomorrow to have another one!!!  I have not had a fresh pear. . . hmmmmm I don't even remember when the last time was.  I purchased three pears for $3.00 at Country Mart, and have decided that pears are not for me.  Maybe they would be better baked, sprinkled with cinnamon.  I guess that I have not been missing out.  I only purchased them because they did not have any pink lady apples (my favorite thanks to Deedra, my husbands coworker recommendation - a bit pricy - but I don't care - LOVE THEM).  


I came up with a concoction - Mexican Crock Pot chicken, which we will eat as tacos on corn shells - will post recipe later if it turns out decent.  

Wasa Crackers

WASA - Whole Grain goodness.  To make sure I am getting extra whole grains throughout the day - I have incorporated WASA crackers into my healthy eating.


Whole Grain is a wholesome and filling combination of whole grain rye flour, water, yeast and salt. It's 100% whole grain, providing 12 g in every crunchy slice. Each serving of Whole Grain provides only 40 calories and 50 mg of sodium, along with 8% of the Daily Value for fiber (2 g) and 25% of the minimum daily whole grain recommendation from whole grain rye.

Use your imagination with these crackers.  Here are some ways I eat WASA crackers:

• Crumble and use as a salad topping
• Enjoy with almond or peanut butter and sprinkle with chia seed  
• Melt cheese on top
• Spritz with garlic spray

For more WASA products and recipes visit their website.  WASA

Masterpiece Spicy Mango Marinade

This is my all time favorite Marinade - Spicy Mango! For best flavor - I usually marinate over night.  I marinate chicken, onions, and bell peppers and cook on the bbq grill. YUMM!!!! Of course onions are my favorite.  We had chicken and onion kabobs the last two nights for supper.  You can find this marinade at Country Mart - I could not find it at Dillons or Walmart.

Edamame

I came across these at Dillons in the health food freezer section.  It was kind of weird because a day later my mom says have you ever heard of Edamame?  She said I bought a bag today at Country Mart - on sale for $1.00.  So I had her purchase more for me.  Since the ones I purchased weren't so cheap.

EDAMAME (ed-ah-MAH-may) is a complete protein containing all the essential Amino Acids.  Good source of Protein, Fiber, Essential Fatty Acids, and isoflavones (which is only found in soybeans.)

Edamame can be served cold or hot.  To eat Edamame, one must push the beans out of their pods.  I am glad I read the directions, otherwise I may have tried to eat the shell.

These are easy to cook!  Place desired amount in microwave safe bowl, cover and cook for 4 minutes.

NYC Food

I LOVE NYC and I love the FOOD!!!!!!!!!!!!  There were several eating places we for sure had to visit while in NYC - ones we saw on the travel channel, tlc and the food network!  We enjoyed - Grimaldi's, Lombardi's, Sal's Pizza, Johns Pizza - wow we ate at four pizza places!!! I can not get enough of pizza.  Pretty cheap when you have five people sharing!!!! We also had Katz Deli, Stardust Diner, Junior's on our first day there for a late night snack of cheese cake after touring NYC - my favorite Carrot Cake.  We had a snack at the Statue of Liberty - onion rings - YUMM!  We also had a late night dinner at the Hard Rock Cafe after watching Mary Poppins.  We went back to the Hard Rock the next evening after getting back from Washington, DC and had nachos and dessert - YUM!  To top it off we had Crumbs bakery - if you look closely in the pictures - you will see the calories - WOW!!!!! On our last day we ventured out on our own and in hopes of finding Donut Plant - which was down in China Town - the donuts were awesome - not greasy - nice and fluffy.  Enjoy the slide show.  I love food, especially sweets.  There are more bakeries I would love to visit.  Last year we went to Magnolia's - which has yummy cheesecake and cupcakes.

Carlo's Bakery - Cake Boss

I love NYC!!!! Especially the food!!! One highlight of our trip was visiting Carlo's Bakery - Cake Boss in Hoboken, NJ.  We spent more on desserts than we did on one meal alone!  Too much to try - YUM!!!! I want to go back!!!!!!  We only had to wait 5 minutes until getting into the bakery - we were lucky.  The man standing in front of us even let us go in front of him since he goes there almost every day.  He recommended the chocolate covered cannoli - boy did he make a yummy suggestion.  I ate two! or did I eat more - I will neve tell!!!!!  I bought a little bit of everything - I actually went back for seconds! I had to try a lot.  There were just too many choices.  I wish I would have tried even more!!!!!!!! Boy did I have a ton of running to do when I got back to Kansas!  After we ate our dessert - we had pizza at Grimaldi's!!!!

Butter Crunch - 2nd time around

Today I made Butter Crunch, for the second time this week.  My first batch was chewy, didn't harden, so I had to make it again.  The second batch did harden, but was still not as good as my mothers.   Just didn't have that toffee taste - seemed to taste like sugar a bit -  kind of bland.  But I guess it was still tasty.  I made a bit on the thick side, note to self --- spread out more in my pan.  The candy did harden, but according to my mothers standards, the candy should not stick to your teeth or be chewy when you are chewing it - well anyway, hard to explain.  I am happy though that it did harden.  I made this batch for Joselyn - she is my guinea pig on this Butter Crunch journey.   I guess there will be a round 3 in a few weeks.   Not sure what I did wrong this time.  But I am getting closer - maybe cook it longer?

I love this part!!! Looks so yummy and pretty. SMELLS DELISH!!!

Pumpkin Cereal Bar Recipe | Snack Girl

Pumpkin Cereal Bar Recipe | Snack Girl: "Healthy Pumpkin Bites Recipe
(makes 14 or 28)
1/2 cup peanut butter (or any of your favorite nut butters)
1 15 ounce can pumpkin
1/2 cup whole nuts (choose your favorite)
1 ½ cup total of dried fruits (cherries, cranberries, apricots, raisins, coconut, etc.)
1 cup rolled oats
2 teaspoons pumpkin pie spice (optional)
4 tablespoons maple syrup (or to taste)

Preheat oven to 350 F. In a food processor, coarsely chop nuts and dried fruits. Mix nut butter and pumpkin until a well blended. Add the rest of the ingredients and mix. Taste to ensure the right level of spice and sweetness. Spoon into lightly greased muffin cups and bake for 30-35 minutes. Can be stored in refrigerator for 5 days.

For one pumpkin bite (14 in recipe) = 168 calories, 6.9 g fat, 25.2 g carbohydrates, 4.6 g protein, 3.0 g fiber, 47 mg sodium"

Homemade Taco Seasoning {recipe} – Polysyllable Free

Homemade Taco Seasoning TasteSpotting Kitchen’s Taco Seasoning

Ingredients
4 parts chili powder
2 parts ground cumin
1 part paprika
1 part crushed red pepper or cayenne pepper
1 part dried oregano
1 part onion powder
1 part garlic powder
1 part salt
½ part black pepper

Directions
Throw spices and herbs in a bowl and combine.

Butter Crunch

This recipe came from my Grandma Hoy!  I also found the exact recipe on the Internet - Better Home and Gardens.  I love toffee.  A coworker mentioned one day that she loves toffee as well!  So I thought that I would surprise her and make it for her today.  This was my first time making toffee.  So did it turn out????? Not exactly - kind of chewy and sugary in some spots - not crunchy like the title. So I need a round two or three to get it right.  I still took it to her though.

• 1/2
  cup coarsely chopped almonds or pecans, toasted
• 1
  cup butter
• 1
  cup sugar
• 3
  tablespoons water
• 1
  tablespoon light-colored corn syrup
• 3/4
  cup semisweet chocolate pieces
• 1/2
  cup finely chopped almonds or pecans, toasted

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

nutrition facts

• Servings Per Recipe about 1-1/2 pounds (48 servings)
 
• Calories79
 
• Total Fat (g)6
• Saturated Fat (g)2, 
• Cholesterol (mg)10, 
• Sodium (mg)39, 
• Carbohydrate (g)7,
• Protein (g)1, 
• Vitamin A (DV%)3, 
• Iron (DV%)1, 
• Percent Daily Values are based on a 2,000 calorie diet

For some helpful tips on making butter crunch see Joy of Baking!!!