Coming next - Dave's Chile Verde!

DESSERT RECIPE - Peanut Butter Cups sent by my sister Lisa Villard

I just made this today....not bad...not too sweet and pretty yummy.

Lisa’s Peanut Butter Cups


Ingredients



·      1 (11.5 ounce) package milk chocolate chips, divided


·      1 cup peanut butter


·      1/4 teaspoon salt

·      1/2 cup confectioners' sugar

Directions:


1. Trim 12 paper muffin cup liners to half of their height.


2. Place 1/2 chocolate chips in a microwave safe container.

Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.

3. In a small bowl, mix together peanut butter, confectioners' sugar and salt. Divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

Wong family's Honey Walnut Prawns - sent by Kimmi

This recipe was sent to me by my friend Kimmi. Her brother russell made this desh for Chinese New Year and they are DELICIOUS!

Honey Walnut Shrimp – makes 4 servings.

Ingredients:

1 lb of Large or Medium Shrimp, peeled and deveined (not pre-cooked)

½ Cup walnuts

5 Cups water

1 Cup sugar

2 Cups oil (plus ½ Additional cup to be used for frying)

½ Cup cornstarch

½ Cup egg whites

2 Tbsp honey

3 Tbsp Mayonnaise

1 Tbsp Fresh lemon juice

½ Tbsp condensed milk

Directions:

1.    Rinse walnuts, then boil in 5 cups water, continually changing water until clear.

2.    When clear, boil with sugar until sugar dissolves.

3.    Heat 2 Cups oil until almost smoking, then deep fry walnuts until they’re shiny and brown, no longer golden

4.    Place walnuts on cookie sheet, let cool.

5.    Mix cornstarch and egg whites together with a whisk to form a thick, sticky texture and mix well with shrimp. Set aside. Mix honey, mayonnaise, lemon juice and condensed milk with a whisk in a medium bowl until smooth.

6.    Heat oil until boiling, then deep fry the shrimp until golden brown.

7.    Drain, and then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter.

RECIPE - Sandy's Red Enchilada Sauce

Red Enchilada Sauce

(Recipe passed down to me from my mom Sandy Talley)

Makes 1 batch of enchiladas

Supplies:

9x13 inch baking pan

Medium to large saucepan

Whisk

Ingredients:

2 Tblsp Garlic powder

1 Tsp cumin

1 Tsp Sugar

2 Tsp Salt

5 Tblsp Flower

½ Cup Mexican chocolate (optional)

¼  Cup Olive oil

3 small cans Chicken Broth

4 Tbsp Chili powder (can be found in the Mexican food isle in small clear packets)

         There are several kinds of chili powder, use what you like best,

·      Pasilla – dark red and sweet, good for a mole sauce

·      New Mexico and California chili powder: spicy and a little bitter, be sure to use a pinch of sugar.

·      Mix them together for something mild but spicy.

Directions:

On Medium heat - Mix all ingredients (except garlic & Mexican Chocolate) in a saucepan and dissolve until the consistency is that of a loose paste. It will sizzle and smoke a bit, that’s when you know it’s done.

Add 1 can chicken broth & garlic powder, whisk until dissolved, add another can of chicken broth, whisk and bring to a boil. Decide at this point if the consistency is what you want or if you would like a bigger batch.

*Hint – Add 1 tsp of flour to 1 cup of chicken broth and dissolve in a cup and pour into sauce pan to thin out sauce or create a larger batch, bring to a boil then simmer to see what the consistency will be.

This is the time to taste your sauce, add more chili powder and spices and personalize your recipe.

You will not know the true consistency of the sauce until you bring it to a boil and then reduce the heat.

To turn this into dark sweet mole sauce:

Add ½ cup grated Mexican chocolate and dissolve. Keep adding more until you like it. Some like a very dark rich sweet sauce.

Sauce consistency should be thick and a little loose, like gravy.

Cover and set aside - Turn OFF Heat.

Assemble your Enchiladas either rolled or as a time saving layered casserole. Pour sauce over the enchiladas and top with grated cheese.

Please e-mail Gina at sacmacs@mac.com with any questions. Enjoy!

Fall Fun

Shayla and Dawson are still on their Halloween sugar high and slowly detoxing. I am now in Thanksgiving mode and really looking forward to spending Thanksgiving at Anita's house this year. Shayla and I are testing new recipes that she will call her own and she want's to try her hand at baking so we will learn together. I never bake so this should be interesting...Please forward and post any of your favorite kid friendly recipes to us! 

Welcome family & friends

This is my first step in creating a family recipe/tradition/anything blog. As we add to this I welcome anyone's contributions.