Breakfast Burritos

Another one from Megan! This one sounds yummy!

1 bag tator tots
4 eggs
breakfast meat (sausage, ham, bacon)
1/2 - 3/4 cup cheddar cheese

::Bake tator tots as directed on package
::scramble eggs
::cook breakfast meat
::add all ingredients together and roll up in a warmed tortilla. Serve with Salsa.

Bajio Crock pot chicken

3-5 Chicken Breasts
1/2 cup salsa
1/2 cup Brown sugar
1 can diced chillies
1/2 can sprite
1 Tbls. Cumin
1 Tbls. Garlic (optional)
Mix all ingrediants, pour over chicken, cook all day on low heat
*Serve on tortillas with rice, beans, cheese, sour cream, tomatos, lettuce, salsa, and whatever else you like!

Melt In Your Mouth Pulled Pork

Thanks Megan for the recipe! Her blog is found here.


3 lb pork roast
minced garlic
diced pepper
diced onion
pinch of cumin spice
salt & pepper
bottle of your favorite BBQ sauce

I put the pork roast in a crock-pot with about 2 cups of water, garlic, pepper, onion & spices. Cooked on low all day (about 8 hours); drained the roast, added a bottle of BBQ sauce and shredded with 2 forks!

Pumpkin Pie

Ingredients

• 1 (15 oz.) can pumpkin (about 2 cups)
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9-inch) unbaked pie crust

Instructions

• HEAT oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
• BAKE 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
• FAVORITE TOPPINGS
• SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350ºF, spread evenly over top. Bake 10 minutes.
• STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350ºF, sprinkle evenly over top. Bake an additional 10 minutes.
• CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

Bread in a Bread Maker

Ingredients

• 1 cup warm water (110 degrees F/45 degrees C)
• 3 tablespoons white sugar
• 1 1/2 teaspoons salt
• 3 tablespoons vegetable oil
• 3 cups bread flour
• 2 1/4 teaspoons active dry yeast

Directions

1. Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.
2. Bake on White Bread setting . Cool on wire racks before slicing.

Home made doughnuts

Prep: 30 min
Cook: 2 min per batch
Chill: 2 hours

3 1/2 c flour
1 tbsp baking powder
1 tsp cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg
1/3 cup milk
1/2 cup melted butter
4 eggs beaten
2/3 cup sugar
Vegetable oil for deep-fat frying
Cinnamon and sugar or powdered sugar

1. In a bowl combine flour, baking powder, cinnamon, salt and nutmeg; set aside. In anouther bowl combine milk and melted butter. In a large bowl combine eggs and sugar; beat with electric mixer; stir with wooden spoon until smooth. Cover dough; chill 2 hours ( dough will remain slightly sticky)

2. Turn dough out onto a lightly floured surface. Roll dough to 1/2 in thickness. Cut dough with floured 2 1/2 inch round cutter. Use a 1 1/4 in cutter to cut the hold for the doughnut.

3. Fry 2 or 3 doughnuts at a time in deep hot fat (375 degrees) for 2 to 2 1/2 min. or until brown, turning halfway through with a spoon. Drain on paper towels. Repeat

4. Shake warm doughnuts in a bag with cinnamon-sugar or powdered sugar. Serve warm

Julie's Pumpkin Cookies

1 c shortening
1 1/2 c sugar
1 1/2 c brown sugar
4 eggs
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
2 tsp cloves
2 tsp ginger
1 tsp all spice
1 tsp salt
3 cups pumpkin
nuts (optional)
raisens (optional)
chocolate chips
4 1/2 c flour

Bake @ 350 for 12 minutes

Grandma Norman's Hot Rolls

Melt 1/2 cup shortening and a 1/2 cube of butter in 2 cups boiling water, let cool.

Add 4 eggs, beaten and 2 cups cold milk and a 1/2 cup of sugar, stir

Add 4 heaping tsp salt and 12 cups of flour

Add 2 yeast packets in 1/2 cup warm water with a pinch of sugar

Mix well place in a well greased pan let rise to double in size.

Punch air out and let rise again.

Punch air out again roll out flat, use a round cookie cutter, pull into an oblong shape, dip one end into melted butter, fold in half, pinch sides and place close to each other on pan.

Cool at 350 for 20 min.

Mini Doughnut Cupcakes

YIELD Makes about 24 cupcakes

INGREDIENTS

1	cup sugar
1‑1/2	teaspoons ground cinnamon
1	package (18-1/4 ounces) yellow or white cake mix, plus ingredients to prepare mix
1	tablespoon ground nutmeg

PREPARATION:

1. Preheat oven to 350°F. Grease and flour 24 mini (1-3/4-inch) muffin pan cups. Combine sugar and cinnamon in small bowl; set aside.
2. Prepare cake mix according to package directions; stir nutmeg into batter. Fill prepared muffin cups two-thirds full.
3. Bake about 12 minutes or until lightly browned and toothpick inserted into centers comes out clean.
4. Remove cupcakes from pans; roll in sugar mixture until completely coated. Serve warm or at room temperature.

Cookies & Cream Cupcakes

YIELD Makes 24 cupcakes

INGREDIENTS

2‑1/4	cups all-purpose flour
1	tablespoon baking powder
1/2	teaspoon salt
1‑2/3	cups sugar
1	cup milk
1/2	cup (1 stick) butter, softened
2	teaspoons vanilla
3	egg whites
1	cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
1	container (16 ounces) vanilla frosting

PREPARATION:

1. Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2. Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
3. Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Frost cupcakes; garnish with additional crushed cookies.