Monthly Archives: May 2011

Slow Cooker Beef Tacos: Real Simple

We had a friend bring over dinner one night and she made us these beef tacos from Real Simple.  They were rich, and flavorful and just plain FABULOUS!!!  Loved every bite and wanted more.  They came with a cabbage and radish slaw which was a perfect way to eat them.  I think my husband just liked eating that alone.  Anyway…try it and you won’t regret it….and it’s a great crock pot recipe!!!


Snicker Salad

Who says a salad has to be healthy???  Here’s a favorite of my brother in laws.  When we lived closer to family and went to family functions he would always beg me to make it.  I just got a text from my sister in law asking for this recipe because they were getting together for Mother’s Day and Jon requested it…so this post is dedicated to Jonny.

1 package of vanilla pudding
1 cup of milk
4 granny smith apples
3 bananas
3-4 (or 5) snicker bars
mix and then fold in 8 oz package of cool whip

It’s delightful and I promise it will be all gone before there are seconds!

Maple Syrup and Oat Scones

I haven’t made these yet, but really want to.  They sound super yummy.  I’ll let ya know how we like them.

Maple Syrup and Oat Scones
Adapted from Breakfast Lunch, Tea: The Many Little Meals of Rose Bakery

These maple syrup scones have oats, whole wheat flour and maple syrup but are just barely sweet yet not at all gritty with healthfulness. I think it’s the substantial amount of butter within. Of interest, most of my favorite scones have heavy cream in them; this one does not but it has nearly the same amount of butterfat due to the higher amount of butter.

About the weights: In this recipe, they’re provided by the book’s author, not me. They differ from what I’d measure in my own cups and spoons but you can feel safe following them just the same, as they work — I did.

Yield: The book suggests 10 to 12 but I made mine (ruler-measured! yes, I’m ocd!) their suggested size and only got 8.

1 3/4 cups (260 grams) all-purpose flour, plus extra for dusting surface
1/2 cup (80 grams) whole wheat flour
1/2 cup (35 grams) rolled oats (I used quick-cooking)
1 very heaped tablespoon baking powder (I only slightly heaped; wish I’d heaped more!)
1 very heaped tablespoon superfine (caster) or granulated sugar
1/2 teaspoon table salt
Scant 3/4 cup (160 grams) unsalted butter, cut into pieces
1/4 cup maple syrup
1/4 cup milk or buttermilk
1 egg, beaten (for glaze)

Preheat your oven to 400°F (200°C). Butter a baking tray, or, if you’re me and your baking sheets are in horrendous condition, line them with un-buttered parchment paper.

Whisk the flours, oats, baking powder, sugar and salt together in a large bowl. With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs. In a small dish, combine the milk and syrup, then add these liquid ingredients to the butter-flour mixture. By hand or with a rubber spatula, bring everything together to form a softish dough. If it feels too dry, add a little more milk but not enough that the dough is sticky. “The dough should not be stick at all,” the book admonishes.

On a lightly floured surface, pat or roll the dough out until it is 1 1/4 inches (3 cm) tall. Using a 2-inch (5-cm) cutter, cut the dough into rounds and place them on the prepared tray so that they almost touch. Glaze the tops with beaten egg and bake for 20 to 25 minutes until the scones are lightly golden. The scones will stick together, so pull them gently apart when they’ve cooled a bit — pull-apart scones!

Serve warm. Also, you may find them stale the next day but your toddler may not care, so keep them around

Brown Rice Salad

It’s getting warm and that means my husband doesn’t like to eat warm food so salad time it is.  I am ALWAYS looking for salad recipes so if you have one pllleeeaaasssseee  share them.  Here’s one we eat quite often.  I found it on Allrecipes but have altered it.

2 cups water1 cup brown rice
1 can of chicken
1/4 cup diced red onion
1/4 cup of carrots cute julienne
1/2 cup diced celery
1/4 cup dried cranberries
1/2 cup balsamic vinaigrette salad dressing
1 tablespoon sugar

Put it simply…mix it all together!  The best part is, add whatever else you like.  We’ve experimented with cheese and nuts and it’s all pretty yummy!!