Tag Archives: Recipe

Home Made Tortilla Chips

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Well after I picked the kids up from school today I asked them what they wanted for dinner and surprisingly they both said tacos, I was a little unsure at first because our taco night has gotten kind of bland so I thought of what else I could make with it to make it a little more interesting! I figured home made tortilla chips and salsa would be wonderful!

I found this recipe on about.com so I figure I would share! Cheap, easy, and delicious!

Crunchy and crispy these are excellent companions for your favorite salsa or guacamole.

               

Prep Time: 1 minute

Cook Time: 5 minutes

Total Time: 6 minutes

Ingredients:

  • 12 corn tortillas cut into 6-8 wedges
  • oil for frying
  • salt to taste

Preparation:

This recipe is a great reason to get out your deep fryer, but if you don’t have one, use about 3/4 cup of oil in a medium frying pan. If you use a deep fryer, follow the manufacturers instructions.For pan frying- 
Heat oil over medium-high heat for about a minute. Drop a crumb of tortilla into the oil, if it sinks, it’s not hot enough. If it bubbles and comes to the top, it’s perfect.

Slide pieces into oil using a slotted spoon or spatula just a few at a time. Let pieces fry until golden brown and crispy, less than one minute. Drain on paper towels and sprinkle with salt. Serve immediately or store in a tightly covered container.

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Great Loaded Potato Skins!

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Loaded Potato Skins with cheese and bacon
  • 6 small to medium sized russet potatoes, rinsed clean
  • 8 oz of sharp cheddar cheese, shredded
  • 8 slices of smoked, thick cut bacon, cooked and crumbled
  • 1/2 stick of unsalted butter
  • 6 tbsp sour cream, optional
  • 2 tbsp of chopped chives, optional
  • Salt to taste
  • Pepper to taste

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

In the meantime, if you are a fan of sour cream, which I am, add the sour cream to a small bowl, toss in half of the chives, mix, and let this sit in the refrigerator until ready to serve.

Cook your bacon, low and slow on the stove, for about 15-20 minutes. The low and slow process, in my opinion, is the only way to cook bacon as it really yields perfect bacon every time. Remove the bacon and let any additional fat drain on some paper towel, before you crumble it down.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 12 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, and place generous amounts of cheddar cheese into each skin, topping with bacon pieces. Place these back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove from the oven, and get ready.

Like cooking? Like sharing recipes?

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Renee’s recipe exchange is a new Facebook page where she and her followers will share recipes, this is great and perfect for the upcoming holiday seasons! Make sure to stop by her page and like it! Post a few of your favorite recipes while you’re there. Link below!

                                                              Renee’s Recipe Exchange

Yumm! Pumpkin Pie Cupcakes!

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Pumpkin Pie Cupcakes

Prep Time:10 minutes

Total Time:35 minutes

Servings:12 cupcakes

What you will need

  • 12 paper baking cups
  • 1 box Fun Da-Middles yellow cupcake mix with creamy vanilla filling
  • 3/4 cup water
  • 1/3 cup canned pumpkin
  • 2  eggs
  • 2 tsp pumpkin pie spice
  • maple syrup (optional)
  • pecan pieces (for sprinkling)
         Directions!
  1. 1Preheat oven according to package instructions. Line cupcake tin with paper baking cups and set aside.
  2. 2In a large bowl, beat together cupcake mix, water, canned pumpkin, eggs and pumpkin pie spice on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3. 3Fill each baking cup 1/3 of the way, making sure batter completely covers the bottom. Set remaining batter aside.
  4. 4Squeeze filling pouch 20 times, then cut off corner of pouch at cut line and divide filling equally among the cupcakes by squeezing a small amount in the center, making sure filling does not touch sides. Use all the filling.
  5. 5Place a small dollop of maple syrup on top of the filling, if desired. Scoop the remaining batter evenly over the filled cupcakes, making sure the filling is completely covered. Top with pecan pieces and lightly press down into batter, if desired.
  6. 6Bake according to package instructions (about 24 to 29 minutes). Remove from oven and allow to cool at least 20 minutes before eating or removing from pan.
Thanks tablespoon!