Cookbook Fundraiser

My middle daughter is a Junior in High School and is selling cookbooks as a fundraiser for her Child Development class.

Each book is $10 each.

The first is 175 pages and filled with recipes from around the world.

The second is a flip side cookbook, one side consists of 66 pages of Appetizers and the flip side to that consists of 156 pages of Desserts.

You can pay easily via PayPal or message me for a mailing address to send a check or money order which will be payable to her High School.  She's selling these through next week.

Hope everyone had a wonderful weekend and holiday with Thanksgiving.

Appetizer Tortilla Pinwheels

Prep Time: 20 Min
Total Time: 20 Min plus Chilling
Serving Size: 16 Servings

1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1 can (4-1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chilies, well drained
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 inches), room temperature
Fresh parsley for garnish
Salsa

In a large bowl, beat the first eight ingredients until blended.
Spread over the tortillas; roll up tightly. Wrap each with plastic
wrap, twisting ends; refrigerate for several hours.

Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works
best.) Discard ends. Garnish with parsley. Serve with salsa if
desired.

Source: tasteofhome.com

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Looking for Vegetarian Recipes

My daughter is 15 years old and her name is Krystal.  You can see her in the pic above.  She recently has made the choice to become a Vegetarian.  I'm supporting her in this choice and her and I are both looking for Vegetarian and/or even Vegan recipes. 

If you have a Vegetarian or Vegan recipe you would like to share, please comment and be sure to include your blog url if you have one so we can let everyone know when we try the recipes and post the pic and our reviews.

Thanks for your help.

Strawberry Sour Cream Bread

Ingredients

2 1/3 cup baking mix
3/4 cup sugar
1/3 cup sour cream
1/4 cup vegetable oil
1-1/2 teaspoon cinnamon
2 teaspoons vanilla
3 eggs
1/2 cup chopped nuts (optional)
1 cup chopped strawberries


Mix all ingredients except berries and nuts then beat 50 strokes by hand.
Stir in berries and nuts and pour into greased and floured loaf pan.
Bake at 350 for 50 minutes then cool 5 minutes and remove from pan.

Baked Fluffy Orange French Toast

Serving Size: 6

6 eggs -- separated
1/2 cup orange juice
3 tablespoons sugar
2 tablespoons milk
2 teaspoons grated orange peel
12 bread slices
1/2 teaspoon salt
powdered sugar

-----sauce-----
1/2 cup sour cream
1/4 cup orange marmalade

Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat
egg whites until foamy. Gradually add sugar, beating until stiff peaks form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices into egg mix until evenly coated. Place on prepared cookie sheet. Bake for 5-8 minutes or until golden brown ( do not turn toast). In small saucepan, combine sour cream and marmalade; heat over low heat just until warmed. Serve immediately with sauce.

Homemade Herbal Baby Powder Blend

Baby Powder

1 ounce powdered chamomile
1 ounce powdered marigold flowers
1 ounce oat or oatmeal powder
1/2 ounce comfrey root powder
1/2 ounce powdered eggshells
1/2 ounce cornstarch (optional)

Sift through a very fine sifter, then bottle. If heat rash is a problem, add cornstarch.

King Ranch Chicken

King Ranch Chicken
1/4 cup butter
1 medium onion, chopped
1 medium green bell pepper, cored, seeded and chopped
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (10 oz.) Ro-Tel Diced Tomatoes & Green Chilies
2 cups cooked chicken breast, shredded
12 corn tortillas (6-inch), torn into bite-sized pieces
2 cups shredded cheddar cheese

Filipino Adobo

Ingredients:
1/2 cup white cane vinegar
1/4 cup toyo (our local soy sauce)
3/4 – 1 cup water (you may not use all of it)
3 chicken legs (drumstick) and 3 chicken thighs (I like to use dark meat – this should come to about 600-650 grams of chicken)
350-400 grams pork belly (the part with the bone, skin on), cut into generous chunks (about 2 inches)
1 1/2 teaspoons whole black peppercorns
8-10 cloves garlic, just slightly bashed, skin still on (do not peel!)
2 bay (laurel) leaves

Freshly cracked black pepper, a few twistsMethod:- Put all the ingredients except for the water in a Dutch oven or any heavy duty pot and leave for about 30 minutes to marinate.

- Place the pot over medium heat, add 1/2 cup water, and bring to a boil. Lower the heat to a simmer and simmer without stirring until most of the vinegar’s acid has been cooked off – you will know when this is done because it won’t smell as sharp and “sting-y”.

- Keep simmering over low heat until the chicken is very tender - about 40 minutes to an hour. Taste the sauce. If it’s too salty or too sharp for your taste, add some of the remaining water. I usually end up using 3/4 cup total.- When chicken is tender, remove the pieces from the pot and set aside. At this point the garlic will be very tender as well – you can mash some (not all!) of the cloves against the sides of the pot to incorporate it into the sauce.

- Keep simmering on low heat a further 30 minutes to 1 hour or until pork is meltingly tender.- When pork is very tender, remove from pot and set aside.

- Keep simmering sauce until reduced to your desired consistency. Taste the sauce and if you’d like a bit of sweetness, stir in a pinch of brown sugar – I like to do this but you certainly don’t have to.

- Heat a skillet with some oil over high heat. When the oil is hot, fry the chicken and pork pieces to brown.- When the sauce has reduced to your desired consistency add the browned chicken and pork back to the pot.

Toss gently and remove from heat.

- You can eat it at this point but it gains depth of flavour if you let it rest for a day.