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the exploding recipe box skip to main skip to sidebar friday july 8 2011 chocolate scotcheroos kim smith 1 cup light corn syrup 1 cup sugar 1 cup peanut butter 6 cups rice krispies or 6 cups cocoa rice krispies 1 cup semi sweet chocolate morsels 1 cup butterscotch chips 1 place corn syrup and sugar into 3 quart saucepan cook over medium heat stirring frequently until sugar dissolves and mixture begins to boil remove from heat stir in peanut butter mix well add kellogg s rice krispies cereal stir until well coated press mixture into 13 x 9 x 2 inch pan coated with cooking spray set aside 2 melt chocolate and butterscotch chips together in 1 quart saucepan over low heat stirring constantly spread evenly over cereal mixture let stand until firm cut into 2 x 1 inch bars when cool servings 24 note before measuring the corn syrup coat your measuring cup with cooking spray the syrup will pour easily out of the cup posted by heather at 2 21 pm no comments labels dessert dessert bars lime cilantro rice with pineapple heather jordan 1 cup dry white rice cooked in 2 c water 2 t real butter juice from 1 large lime or two smaller ones i add a lot 1 medium sized can crushed pineapple drained ½ ¾ c chopped fresh cilantro salt and pepper to taste cook rice as soon as it s done toss in the butter and stir to melt add lime juice pineapple and cilantro stir to combine and then add salt and pepper to taste serve immediately you ll want to serve this right away if you don t the flavors tend to mell ow a bit and you ll probably need to add more lime juice because the rice kind of sucks it up if you re not quite ready to eat when your rice finishes cooking just toss in the butter and keep a lid on it so it stays warm then right before you serve it toss it all together posted by heather at 1 02 pm no comments labels mexican rice side dish flour tortillas heather jordan 2 1 2 c flour 1 c very hot water 1 tsp kosher salt 1 4 c shortening in a heavy duty mixer combine flour and salt add in shortening and mix until well combined it will resemble coarse bread crumbs add hot water the water hotness is the key to these being easy to make it needs to be hot enough to melt the shortening but not so hot that the dough turns into an ooey gooey mess or a hot mess literally as mia michaels might say i usually get relatively warm water from my tap and then heat it for 45 60 seconds in the microwave anyway after you add the water the dough will start to come together when it is fully combined remove from mixer and divide into portions now the recipe yield really depends on how many tortillas you want if you want small tortillas like for fajitas then you ll probably get around 10 12 if you want medium tortillas burritos then you ll probably get 8 or so for large tortillas like for salad wraps you ll get around 6 shape portions into round balls preheat a non stick or cast iron skillet to medium low heat if necessary spray your work surface with non stick cooking spray you may not need to because the dough isn t particularly sticky but it may be and you also don t want to add any more flour to your dough press your palm against the surface of the dough ball trying to maintain as much of a round shape as possible place rolling pin in middle of flattened dough ball and roll to desired thickness shaping in a circle as you go place raw tortilla on preheated skillet now be forewarned the first one may not work out great it s like the first pancake or the oldest child totally kidding oldest sister and oldest child you re going to be watching for bubbles if you get little blistery bubbles your skillet is too hot and you need to reduce the heat you re looking for big fat slow bubbling bubbles when you start to see them flip the tortilla over and cook for another 30 45 seconds or so this is where some personal taste comes in but in my experience dark marks on your tortillas like you see on store bought ones usually lead to brittle tortillas when they cool down personally i m keeping my eye out for a kind of greasy look inside i know that sounds gross but that s the best way i can think of to describe it these ones are cooked enough to not taste raw but they re also very soft when they cool and they hold up to being wrapped folded twisted and turned if you re cooking these quickly you can just stack them on top of each other and they ll stay warm you can also wrap them in damp paper towels and then wrap them in foil and keep them in a warm oven 170 until you re ready to use them but be sure and save one just for you you have to eat it while it s still hot and you can spread some butter on it or butter with cinnamon sugar or just eat it plain and bless the wonder that is real mexican food posted by heather at 1 00 pm no comments labels bread chicken main dish mexican chicken fajitas heather jordan measurements of meat and vegetables are approximate adjust depending on your preference and the number of people you re serving this will serve about 4 6 1 lb boneless skinless chicken breasts chicken thighs or steak 2 3 bell peppers stem and membranes removed and peppers quartered 1 large onion any color variety sliced into 1 2 slices marinade 1 4 c fresh lime juice 1 3 c water 2 t vegetable oil 2 cloves garlic pressed or finely minced 3 t vinegar 2 t soy sauce 1 2 t liquid smoke 1 t salt 1 2 t chili powder or chipotle chili powder 1 2 t cayenne pepper 1 4 t ground black pepper 1 4 t onion powder place meat in a zip top bag or shallow dish place vegetables in another in a medium bowl combine all marinade ingredients and whisk well reserve 3 4 tablespoons of marinade for later use with remaining marinade add a splash to the vegetables enough for a light coating and the remaining to the meat marinate for 4 6 hours and up to overnight preheat bbq grill my preference indoor grill pan or large skillet if you re using a grill place everything on at the same time if using a skillet slice peppers and onions first cook chicken for a few minutes on each side until cooked through and remove from pan cover with foil to keep warm add vegetables and cook until crisp tender remove vegetables from cooking surface and slice slice meat toss with reserved marinade and serve posted by heather at 12 57 pm 1 comment labels chicken main dish mexican on the grill monday february 14 2011 cream cheese frosting heather jordan 1 cup 2 sticks unsalted butter room temperature 8 ounces cream cheese 1 teaspoon pure vanilla extract 5 cups confectioners sugar 1 vanilla bean scraped directions place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment beat until creamy with mixer on low speed slowly add vanilla extract seeds from vanilla bean and confectioners sugar continue beating until smooth and creamy about 3 minutes makes enough for one cake posted by heather at 3 15 pm no comments labels dessert thursday november 18 2010 gingerbread waffles barbara kodra 3 cups flour 4 tsp baking powder 2 tsp cinnamon 2 tsp ginger 1 2 tsp nutmeg 4 eggs 2 3 cup dark brown sugar 1 cup canned pumpkin 1 1 4 cups milk 1 2 cup molasses 1 2 cup melted butter preheat waffle iron in a large bowl combine 1st 5 ingredients in a separate bowl beat eggs and brown sugar together until fluffy beat in remaining wet ingredients stir the wet ingredients into the dry ingredients just until moist cook in the waffle iron posted by heather at 7 13 pm 1 comment labels breakfast thursday november 4 2010 cranberry roast heather jordan 2 3 pounds beef or pork roast or stew chunks 1 tablespoon dried onion flakes or 1 medium yellow onion diced 2 tablespoons soy sauce 1 16 ounce whole berry cranberry sauce the directions use a 4 quart slow cooker plop in the meat frozen is fine and add the onion and soy sauce pour in the entire can of cranberry sauce over the top do not add water cover and cook on low for 7 9 hours or on high for 5 6 if you are cooking on high you may need to help the meat break apart by taking it out an hour or so before serving by cutting it into chunks then returning to the sauce i like it when the meat is tender and the juice has fully soaked in serve over mashed potatoes and with a green salad posted by heather at 8 42 pm no comments labels crockpot main dish pork older posts home subscribe to posts atom recipes appetizers 10 beans 1 beef 5 beverage 2 bread 14 breakfast 7 brownies 2 cake 7 casserole 6 cheesecake 2 chicken 20 chili 1 cookies 10 crockpot 7 dessert 45 dessert bars 8 dip 1 fruit 5 fudge 1 holiday 2 ice cream 1 italian 8 lunch 2 main dish 36 mexican 5 on the grill 1 pasta 8 pie crust 1 pies 6 pork 4 rice 2 roast 1 rolls 2 salads 6 sandwiches 1 sauce 2 side dish 9 soup 10 vegetable 3 blog archive 2011 5 july 4 chocolate scotcheroos lime cilantro rice with pineapple flour tortillas chicken fajitas february 1 2010 97 november 2 september 1 may 3 march 4 february 3 january 84 2009 12 december 12