Holiday Ranch Cheese Ball

Get a head start on ideas for the Holidays so you can enjoy them stress-free!

• 1 cup shredded cheddar cheese
• 6 ounces cream cheese
• 1 envelope ranch dressing mix
• 1/2 cup mayo
• 1/2 cup milk
• 5 ounces sliced or slivered almonds or your favorite chopped nuts.

Let Cheddar and cream cheeses stand at room temperature for about 1 hour.  Combine salad dressing mix, mayo and milk in small mixer bowl; mix well.  Add cream cheese; and beat until smooth.  Add cheddar cheese and mix again.  Chill, covered, in freezer for 30 minutes.  Shape into ball; coat with almonds.  Will serve 16.

Holiday Spiced Coffee Mix

This is a great spicy coffee mix for the holidays, which are coming soon!

• 1/2 cup freeze-dried coffee
• 1/2 cup sugar
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon

Combine all ingredients in a blender, and blend for 30 seconds.  Store in airtight containter and use 1 – 2 tsp mix with 2/3 cup boiling water in coffee cup.  Mix well for a great holiday sweet hot drink!

Hot Cocoa Mix – Winter’s Warmth!

Easy make-ahead hot chocolate mix will warm your attitude!

• 1  25 ounce package of nonfat dry milk
• 1  6 ounce jar nondairy cream
• 2 cups powdered sugar
• 1  16 ounce can instant chocolate drink mix

Combine dry ingredients and store in airtight container.  Yield: 17 cups

Hot Chocolate – Using 3 tblsp mix with 1 cup boiling water per cup; mix well.

Homemade Spaghetti Sauce

This basic Italian sauce is easy and with it already made in advance, you’ve got dinner nearly on the table. Use a food processor for ease and speed.  Have some easy to seal jars or freezer containers on hand, this makes a lot!  Read recipe first and then gather your containers and you’ll see what I mean!

• 5 cups chopped onions
• 5 cups chopped green bell peppers
• 10 -   15 ounce cans tomato sauce
• 10 – 12 ounce cans tomato paste
• 1/4 cup sugar
• 10 envelopes sgpahetti sauce mix
• 1  16 ounce can ripe olives chopped
• 2 tsp oregano
• 3 bay leaves
• 15 cups water
• 1/4 cup olive oil

Combine all ingredients in a big pot, and mix well, then simmer for 1 – 2 hours, stirring occasionally.  Remove bay leaves and then store in meal-sized portions in freezer.  Yield:  18 pints.

Boil noodles, and brown growned beef with minimum dash of salt and pepper, and then toss with sauce and simmer until heated through.  Make sure your beef is drained well before adding sauce and noodles.

This sauce is great for pizza, too!

Homemade All Purpose Baking Mix

Need biscuits, breadsticks, cheesey pinwheels, tender dumplings, easy coffee cakes or even an apple nut cake for company dinner?

This One Mix Does It All Baking Mix is perfect and easy:

• 9 cups sifted flour
• 1/4 cup sugar (or Splenda)
• 1/3 cup baking powder
• 1 tblsp salt
• 2 tsp cream of tartar
• 2 cups shortening

Measure ingredients carefully!  Mix all dry ingredients together and then cut in shortening.  Store in airtight containers.  Yield 13 cups.

Recipes:

Quick Biscuits – Using 2 cups baking mix and 2/3 cup milk in bowl; mix lightly.  Knead 10 times on floured surface and pat into 1/2 inch thick; cut with biscuit butter.  Place on baking sheet and bake at 425 degrees for 10 to 12 minutes.

Buttery Breadsticks – Using 2 cups mix, add 1/2 cup milk in bgowl and mix together well.  Knead 10 times on floured surface.  Roll into rectangle; cut into 32 strips.  Brush with melted butter and bake at 400 degrees for 12 minutes. 

Cheesey Pinwheels – Use 3 cups baking mix; add 1 cup water and mix well.  Roll thin on floured surface and then sprinkle with 3/4 cup shredded cheddar cheese.  Roll as for a jelly roll.  Cut into 1/4 inch slices; and bake at 350 degrees for 10 minutes.  Yield:  40 pinwheels.

Tender Dumplings:  Using 2 cups mix and 1/2 cup milk and mix just until moistened.  Drop by spoon into hot stew, soup or fruit sauce.  Steam for 12 minutes.

Easy moist Coffee Cake:  Using 3 cups baking mix and 1/2 cup sugar, mix together in bowl.  Add 2/3 cup milk and 1 egg; mix until moist.  Pour into a greased and lightly floured cake pan.  Bake at 350 degrees for 30 minutes or until golden brown. 

Easy Company Apple Nut Cake:  Using 2 1/3 cups baking mix, add 1 cup packed brown sugar, 1 tsp cinnamon and 1 tsp cloves and mix well.  Beat in 2 eggs and 1/4 cup milk.  Stir in 2 cups chopped apples and 1/2  cup chopped nuts (optional).  Bake in greased cake pan at 375 degrees for 40 minutes.  If you like, you can either dust with powdered sugar, or drizzle with confectioner’s icing.

Made From Scratch Cornmeal Mix

Hot cornbread in minutes!  Made from scratch so you get all the credit.  This easy mix keeps well in an airtight container.

• 4 and 1/2 cups cornmeal, yellow or white
• 4 cups sifted flour
• 1/2 cups sugar (optional)
• 1/3 cup baking powder
• 2 tsp salt
• 1 cup shortening

Combine all dry ingredients and mix.  Then, add in shortening and mix until crumbly.  Store in airtight container.

Simple Corn Bread:  Using 2 1/2 cups mix, combine with 1 egg, and 1 cup milk in bowl, beating for one minute.   Pour batter in to greased 8 x 8 baking pan for a square cornbread loaf.  Bake at 425 degrees for 20 – 25 minutesor until lightly golden browned. Yield is 8 servings

Cornmeal Griddle Cakes – Using 3 cups mix, add  2 eggs, and  1 3/4 cups milk, mix well.  Bake on hot and lightly greased griddle.  (you do not want these to be greasy).  Makes 12 griddle cakes great with any meal or breakfast, or with Black Eyed Pea salad, recipe this sight.

Homemade Whole Grain Pancake Mix Recipe

Pancakes for breakfast and good for you too!

Whole Grain Flapjacks Hot off the Grill!

• 3 cups oats
• 2 cups nonfat dry milk
• 8 cups whole wheat flour
• 3 tblsp baking powder
• 2 tsp sugar
• 1 tblsp salt

Mix all dry ingredients and store in airtight container.  Yield:  12 cups

Good for You Pancakes:  Using 1 and 1/2 cups mix, add 1 egg, 1 and 1/4 cups milk, 1 tblsp oil and 1 tblsp honey in bowl, mix well.  Using large dipping spoon, spoon onto hot greased griddle.  Makes 12 pancakes.

Using sugar free syrup, or just honey and a cholesterol free margarine will keep these on the healthy pancake list.

Mexican Food Is Fun To Cook

Bringing the kids in the kitchen and turning cooking and preparing meals into family time is a great parenting tool.  Wise is the parent to create teaching moments, not avoid them. 

Most kids love mexican food, it’s full of flavor and color, and is one of my favorite foods.  I love the tortillas, the peppers, the color and the freshness!  When cooking for many kids, it was not unusual for me to prepare side dishes of rice, guacamole, enchiladas, or tacos, just to keep the kids interested in something besides pizza and burgers.  Whatever your passion, let your family members in on it!

Though not an expert at preparing Mexican meals, I do love the cuisine.

The food of Mexico is diverse and extraordinary and is fusion food at its most literal, having evolved from a complex layering of cultures.  It began with the Indian civilizations and in later centuries was built on by the Spanish conquest as well as other European rulers and influences.

The soul of Mexican food lies in its ncient roots: Aztec, Toltec, Zapotec, Ohnec, and Mayan.  From these roots come the deply colored, rich sauces made of mild and hot chilies, seeds, herbs, and vegetables that are so characteristic of Mexican cuisine.  Long-stewed meats are also a feature, while the broth that results forms the basis for the soups that fuel everyday lfe and is used to add flavor and depth to stews, and to bean and rice dishes.  Fish are flavored with spicy pastes or chilies, and served wraped in tortillas or fragrant leaves.

To this ancient cuisine making use of the country’s indigenous foods, the Spanish settlers added their own touch, not the least of which was the pig – a useful source of meat now very popular in Mexican cooking, while the fat that comes from pork enabled frying to be used as an alternative cooking method.  In additionk the Spanish brought wheat, used to make tortillas and crusty bread rolls, and domestic animals: cows, sheep, and goats, whose milk was used to make cheese.

The name Mexico conjures up a picture of sunshine, heat, color, and fiesta, and Mexican food reflects this – indeed, meals are a never-ending fiesta.  The main meal is served Spanish style in the afternoon and follows a light breakfast of hot chocolate or coffee with sweet rolls or cinnamon-sprinkled churros, or a substantial “brunch” often consisting of one of the country’s well-known egg dishes.  For in between, there are markets and cafes selling tantalizing snacks. 

Eat Mexican-style, and soak up that part atmosphere with the recipes on this site!

Let’s Begin!

Light Mexican Food

The Family Kitchen should include everyone who can walk.  Time in the kitchen can build and strengthen family relationships.  Assign tasks, supervise, instruct, praise, reward.  All the components of character.  Bring in the kids! 

Mexican food can be light!  Sometimes when you think of Mexican Food, you might think “No, I don’t want something that heavy.”  However, I will show you some light recipes that have all the flavor of Mexican, but not the heavy sauces or spice.

The Mexican Menu contains wonderful soups and appetizers and salads, all of which you can use to form any part of your meal.  These light dishes contain a little more character than the usual sandwich and are sure to satisfy your Mexican craving.  It’s not all enchiladas, tacos and refried beans, you know!!

I’ve included some favorite recipes I’ve used or enjoyed from others.  The soups are packed with enough goodness to keep you full of energy,  ranging from a light but very nutritious chilled avocado soup to Pozole, a protein packed meal in a bowl, made from pork, chicken and hominy – also called maize kernels, simmered in a rich stock.  Mexican soups are served with plenty of garnishes, from a spoonful of sour cream, chunks of lime, and freshly chopped herbs to more complicated salsas, which compliment the soup perfectly, and are well worth the extra effort.  Mexican food is full of chopping tasks, so make sure you have good kitchen knives that are sharp, or use an electric food processor, but don’t tell anyone from Mexico!!

Cheese and beans are a big feature of Mexican cuisine, and form the basis of Mexico’s many exciting variations on the sandwich: tortillas, tostadas, quesadillas, tortas, and molletes. 

I love how fish and seafood are prepared in different ways with spices, herbs and grilling!  I’ve added a few recipes that show plump, juicy shrimp with smooth sweet mango and a hint of mild chilie, for example, which is an unusual but delightful combination of flavors.  You will soon become a fan of the mango!!  What a tango!

Wait ’til you see how to serve up eggs in  new and interesting ways!!

Cold Avocado Soup

Cooking time with the family brings about family cooperation.  Time in the kitchen together sharing chores and following directions as a team to get the meals on the table help teach kids by example that dinner doesn’t just magically appear without effort and work.  Adults should do the chopping, but let kids help wash vegetables, gather utensils, make suggestions, and set and decorate the table.  It should be all hands and elbows, not just mom cooking dinner!

Easy and refreshing!  Flour or corn tortillas are a must for dipping!

Ingredients:

• 4 ripe Haas avocados (the small black avocados are much richer in taste and creamier in texture)
• 1 shallot or 2 green onions finely chopped
• 3-1/2 cups cold chicken or strongly flavored vegetable stock
• 2/3 c sour cream, plus extra to serve
• 2 tbsp tomato paste
• few drops of tobasco sauce, or to taste
• juice of 1 lime, or to taste
• 1 tbsp tequila ( splash more?)
• 1 tbsp chopped fresh cilantro, plus extra to garnish, optional
• salt and pepper to taste

Procedure:

1. Cut the avocados in half lengthwise and twist the two halves in opposite directions to separate. 
2. Place your thumb under the pit and lift out gently.
3. Peel then coarsely chop the avocado halves and place in food processor or blender with the green onions, stock, sour cream, tomato paste, Tabasco, lime juice, tequila, chopped cilantro, and salt and pepper. Process until smooth, then taste and add more Tabasco, lime juice and salt and pepper if necessary.
4. Transfer the mixture to a large bowl, cover, and let chill for about 2 hours or until thorough chilled.  Divide the soup between four chilled serving bowls and serve with various toppings such as extra avocado, sour cream, chopped cilantro, peppers or green onions.

Warm flour or corn tortillas are wonderful as dippers or spread with soft butter.