Sunday, February 13, 2011

Spiced Tea

This is a recipe from my sweet little Nana. I vividly rememer the hours I spent in her kitchen watching her cook, cooking with her, and eating her delicious meals. It was a wonderful place, so full of memories, smells, and happy times.

I lost my Nana about a year ago, she was 90 years young, but my memories in the kitchen with her live on.
Nana would make Spiced Tea when the weather started to cool off and we would drink it until it was gone. I obviously didn't drink coffee as a child, but it made me feel like such a grown up to be drinking something in a coffee cup! I love the smell, the taste, and especially the warm and happy feelings this recipe brings me.

I've never made it before, she always saved me a jar when she made it. I've been missing her and I made it with my family, to hopefully continue this tradition in our home. We miss you, Nana!
Some mornings, Riley asks for some Spiced Tea to drink in the car on the way to school. That's a huge step for a big hot chocolate fan!

Spiced Tea

1 18 oz. jar Tang (wow...they still make this stuff?)
1 cup instant tea (I had a hard time finding any without lemon)
2 1/2 cups sugar
20 oz. can lemonade
2 tsp. ground cloves
2 tsp. ground cinnamon

Blend all together in large container and store tightly. Nana would always use the Tang and lemonade containers to store hers in and give as a gift in a Mason jar. Enjoy! (Nana's recipe says 2 teaspoons per cup. That was never enough for me, I use 2-3 tablespoons.)

Saturday, February 12, 2011

Dorito Casserole

This was comfort food at it's finest. Or worst. However you choose to look at it. My boys loved it and my in-laws did too! It was quick, easy, and definitely kid friendly. And I'm warning you, it's not pretty, but I'm posting photos anyway.

Dorito Casserole

1 pound ground beef
1 pkg taco seasoning
NOT 1 small onion, chopped
1 can fiesta nacho cheese soup
1 can cream of mushroom soup
1 10 oz. can Rotel (undrained)
1 12 oz. bag Doritos, crushed
1 8 oz pkg. shredded cheese
*Next time I make this I will add some corn and black beans!*
Sour cream

Preheat oven to 350 degrees. In large skillet, brown ground beef and NOT onion; drain. Add taco seasoning and cook according to package directions.

In 3 quart baking dish, layer bottom of dish with half of crushed chips. Set remaining chips aside. In large bowl, combine seasoned beef mixture, nacho cheese soup, mushroom soup, and Rotel. Mix well. Top c hips with beef mixture. Layer with remaining chips and top with cheese.

Bake 20 minutes or until cheese is melted. Top servings with sour cream or salsa, if desired.

See, definitely a hit, even though it's not pretty.
(Serves 8)

Thursday, February 10, 2011

Crockpot BBQ Chicken

Another Superbowl Sunday recipe for the family. It was so easy and tasted good too! Great for the beautiful weather we had that day!

Crockpot BBQ Chicken

2 boneless, skinless chicken breasts (I used 3)
1 1/2 cups ketchup
3 T brown sugar
1 T Worcestershire sauce
1 T soy sauce
1 T cider vinegar
1 t. ground red hot pepper flakes
1/2 t. garlic powder (quite certain I used more)

Mix all sauce ingredients in slow cooker. Trim chicken and add to sauce. Coat well.

Cook on high 3-4 hours, or until chicken is fully cooked through. Then shred (I was able to do this in the crockpot) with fork. Mix shredded chicken with bbq sauce. Heat through and reduce heat to low.
Serve on hamburger buns or rolls. With pickles!

Wednesday, February 9, 2011

Jalapeno Popper Dip

I found this in my recipe collection and have been anxious to make it. I figured Superbowl Sunday was perfectly appropriate. We didn't go to a party, didn't have one, we just enjoyed the game at home. Thankfully, my sister-in-law stayed with us that night, so I did have some assitance eating this stuff. I don't think I'd trust myself alone with a dish of it. Nope, I'm sure I wouldn't.

Jalapeno Popper Dip

2 pkgs cream cheese, softened
1 cup mayo
1 4 oz can diced green chiles (I used a 7 oz can, undrained)
1/2 of a 4 oz can diced jalapeno peppers (I used a 7 ounce can, undrained)
1 cup grated Parmesan cheese
**I also added 1/2-1 cup of Panko Japanese breadcrumbs with the Parmesan cheese for a good ol' crunch)

Preheat oven to 375 degrees. In a large bowl, combine cream cheese and mayo (trust me and use your mixer for this), stir until smooth. Stir in green chiles and jalapenos.

Transfer to a baking dish and top with Parmesan cheese (and if you're smart, you'll add that Panko!). Bake 30 minutes.

I served with sea salt pita chips.

Makes 4 cups.