Quick & Easy Dinner Muffins

These are sooooo good. I found the recipe online after trying to find a quick biscuit like roll without mayonaise since I couldn't trick B into thinking there was no mayonaise in the other recipe I liked. Here is this one:


1 stick butter or 1/4 cup +2TBSP. olive oil
2 c. Bisquick
1 (8 oz.) sour cream

Melt butter, mix with sour cream, add Bisquick Spoon into ungreased muffin tin (fill tin half full) and bake at 425 degrees about 12 minutes. Yields 1 dozen.

I usually cut the recipe in half and put the melted butter into the sour cream and then mix. I like it that way better.

FYI

So I finally broke down and got a pinterest. I pin the recipes I want to try and put them on here when I like them and want to remember them. If you want to see pinterest check out my page! www.pinterest.com/gayleldye

Homemade Popcorn

We LOVE this recipe! We use canola oil instead of coconut and salt it with just salt or other popcorn seasonings.

Ingredients:
3 tablespoons of Coconut Oil* (or any oil of your choice)
*I love Coconut Oil as it gives the popcorn a slightly sweet taste!
1/2 cup of Popcorn Kernels (We like the Walmart brand not Winco)
Salt to taste

Put 3 tablespoons of oil and then half a cup of popcorn kernels in a large pan. Put the lid on the pan. Once you hear a kernel pop start shaking the pan over the burner. Shake and let a little of hot air out the back by opening the lid.  Shake until you hear no more popping. Add salt and toppings and enjoy!

Honey Lime Enchiladas

from The Sisters' Cafe

1.5 lbs cooked, shredded pork or chicken

Sauce:

1/3 c. honey

1/4 c. lime juice

1 T. chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray pans with non-stick spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes.

Tortillas

3 cups flour

4 1/2 Tbs. oil

1 1/2 tsp. salt

*Mix together with hands then add:

1 cup really hot water (heat up in microwave)

*Mix again really well with hands. Tear off golf-ball-size pieces of dough and roll out into a circle (easier said than done) on a well-floured surface. Cook in skillet on stove for a couple of minutes.

Taco Pizza

Ingredients

• 1 teaspoonActive Dry Yeast
• 1-½ cupWarm Water
• 4 cupsAll-purpose Flour
• 1 teaspoonKosher Salt
• ⅓ cupsOlive Oil
• 1 can(14 Ounce) Black Beans
• 1 teaspoonTaco Seasoning (prepared, Or Make Your Own)
• 4 wholeCorn Tortillas, Sliced Into Thin Strips
• ½ cupsCanola Oil, For Frying
• 1 cupGrated Sharp Cheddar
• 1 cupGrated Monterey Jack Cheese
• 1 headGreen Leaf Lettuce, Sliced/shredded Thin
• 2 wholeRipe Tomatoes, Diced
• ½ cupsCilantro Leaves
• ¼ cupsSour Cream
• 3 TablespoonsHot Sauce (more To Taste)

Preparation Instructions

Make the pizza dough: Mix yeast with warm water and set aside for 8 to 10 minutes. Mix flour, salt, and olive oil in a mixing bowl. With speed on low, drizzle in yeast/water mixture. Allow to mix until totally combined. Cover bowl with a towel and set bowl in a warm, draft-free place. Allow to rise for 1 to 2 hours.

Pour black beans into a saucepan. Add seasonings to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans. Set aside.

In a small skillet, heat canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying quickly and removing from oil with a fork when crisp–about 30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.

Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.

Remove half the pizza dough from the bowl. Place remaining half in a large plastic bag and refrigerate, saving for another use. With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed grated cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.

Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.

Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.

Sprinkle with tortilla strips. Cut into squares and serve immediately with good quality salsa.

Peanut Butter Cup Trifle

Peanut Butter Cup Trifle

Source: The Sisters Cafe

1 (9x13) pan of baked brownies, cut into 1 inch pieces

1 (5.1 ounce) package instant vanilla pudding

3 cups milk

½ cup creamy peanut butter

2 tsp vanilla

1 (8 ounce) container thawed Cool Whip, divided (or use homemade whipped cream)

20 peanut butter cups, crumbled (do not buy bite sized; you could get away with less...but why?)

6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip or homemade whipped cream.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least 4 hours before serving.