Let's Talk Recipes
Let's Cook and be Happy!
by: Kel Amstutz
WORK IN PROGRESS
WORK IN PROGRESS
This page is dedicated to the recipes that I either have or want to try. Sometimes you need a safe page to share to! If you have tried these, offer comments. If you have some to share, comment away! I love to hear new recipes!
Texas Trash Warm Bean Dip
- 1 (8 ounce) package cream cheese, softened...
- 1 cup sour cream
- 2 cans (16 ounces, each) refried beans
- 1 packet taco seasoning
- 2 cups cheddar cheese, shredded
- 2 cups Monterrey jack cheese, shredded
- Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl.
- Mix in refried beans until combined. Stir in taco seasoning.
- Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
- Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
Makes 8 Pitas
- 2.5 - 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cup warm water, divided
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp sugar
- In a small bowl or glass, mix active yeast into 1/2 cup warm water. Let rest 5-10 minutes. If mixture doesn't bubble or froth, discard and start again.
- In a large bowl or mixer, mix together 1 1/2 cups flour, salt, sugar and olive oil.
- Add remaining 1 cup of water to yeast mixture and combine with flour mixture, using the dough hook attachment, for 8 minutes, gradually adding more flour, until smooth dough begins to come together.
- Knead dough, on low speed or by hand, for another 5 - 10 minutes until it is smooth and elastic. Note: if dough is still too sticky, add a little more flour. If flour is not incorporating add another splash of hot water and continue kneading.
- Turn dough out into a lightly oiled bowl, cover with a clean towel and let rise for 1 hour, or until doubled in size.
- Lightly punch down the dough and turn it out onto a lightly floured surface.
- Divide dough into 8 equal parts, cover and let rest 20-30 minutes.
- Preheat oven to 400* F and place a baking stone or upside down baking sheet in oven to warm. Drizzle with olive oil and wipe off excess with paper towel.Gently roll them out to 1/4 inch thickness, about 8-9 inches wide. If they're still springing back to their original shape, let them rest for a few more minutes.
- Once pitas are rolled out, place on baking surface and cook for 2-3, or until you see air bubbles forming.
- Flip pitas and cook for another 2 minutes. Optional: use a cast-iron skillet on the stove, over medium-high heat, and cook for 30-45 seconds, before flipping over and cooking for 1-2 minutes, or until brown spots appear. Flip again and cook for another 1-2 minutes.
- Serve immediately or store, refrigerated or frozen, in an airtight container.
Simple Sugar Cookies
- 1 stick plus 2 Tbsp. salted butter
- 1/3 cup sugar
- 1 cup flour
- Preheat oven to 325 degrees F.
- Cream sugar and butter together. Stir in flour.
- Roll dough into 1" balls and place on cookie sheet.
- Bake 15-17 minutes.
Texas Sheet Cake
(a.k.a Chocolate Crack Cake!)
PREP: 20 Mins; COOK: 20 Mins; SERVES: 24
- 1 cup gluten free, white flour (trust me, Hubby won't know the difference, I promise!)
- 6 tbsp Cocoa Powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup granulated sugar
- 1/4 cup yogurt (I like Greek yogurt here, but your preference)
- 1/4 cup oil (or you can use more yogurt)
- 3/4 cup water
- 2 tsp pure vanilla extract
- Frosting (see a frosting recipe below)
What to do:
Preheat oven to 350 degrees F, and grease your 13x9 jelly roll pan (this works wonders!). If you don't have a jelly roll pan, a baking pan works too.
In a large mixing bowl, combine flour, cocoa powder, salt, baking soda and sugar and mix well.
In a separate bowl, whisk together yogurt, oil, water, and vanilla extract. Pour wet into dry and stir until just evenly combined together, then pour into the greased pan.
Bake 18 to 19 minutes, or until your toothpick comes out clean.
While cake is baking, let's work on frosting!
Ingredients for Frosting:
- 2 teaspoons stick butter (melted)
- 2 teaspoons Cocoa powder
- 2 teaspoons Milk
- 1 teaspoon Vanilla
- 1/4 cup + 1 tablespoon Powdered Sugar
- Optional: 1/2 cup finely chopped pecans
What to do:
Combine 1/4 cup plus 1 tablespoon powdered sugar with 2 teaspoon cocoa powder until there are no lumps. Slowly stir in 2 teaspoon melted butter, stir well, then slowly add up to 4 teaspoons of milk. Stir. When even, spread over the cooled cake.
Please note that this is a healthier version that I have made more than once and it is deliriously delicious!
You can not tell that substitutes have been put in place, nor can the kids! (they are the ultimate taste testers, aren't they!) The description that I get for this cake is that it is like a soft, moist brownie and let me tell you...the Amstutz Family LIKES brownies!
All smiles from my kitchen to yours!