Chalupas

A couple of days ago Craig and I were talking about what to have for dinner.  I try to include him in the meal planning since he has a “different” taste for dinner than I do.  We saw a commercial for Taco Bell – which I am NOT a fan of, but he likes their Chalupas.  So I found a recipe online on how to make them.

I’m not sure how Taco Bell or any other restaurant gets them in the taco shape because I had a rough time with that.  Craig even helped roll them out and cooked them.  This one in the picture he got to fold in half, but then it fell apart.

I think it turned out pretty good.  I might add some different spices to the breading next time.  But for our first time, these turned out pretty good!

Here’s what you need:

  1. To make Indian Fry Bread Mix dry ingredients together.
  2. Cut in shortening; then add milk.
  3. Shape dough into a long cylinder; cut into 8 equal parts.
  4. Flour hands, then work the pieces into 6″ tortillas.
  5. Fry in oil until golden brown.
  • I used ground turkey for the taco meat and added our favorite toppings (meat, sour cream, cheese, onions and some hot sauce).  If Craig wasn’t eating I may have had some refried beans and black olives!!
  • I wonder if Taco Bell would tell me how they get theirs to fold over while frying!!!!!
  • Have a great weekend.
  • Patricia
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Peanut Butter Cup Bars

I have a couple of other food blogs that I follow, one of them being www.browneyedbaker.com.  This is where I found these bars.  And guess what?!  There is not baking required.  Not putting anything in the oven for me to ruin.

I’m a huge fan of Reece’s Peanut Butter Cups.  So when I saw this I had to give it a try.  The kids came along for the fun and helped out with this too!

They are good helpers.  Caleb loves to sample the food/candy/treats as we go along (or while it’s in the fridge setting! – had a nice little pint sized finger print in it!!).

Here’s what you need:

½ cup unsalted butter
1¾ cups powdered sugar
1 cup smooth peanut butter
¾ cup graham cracker crumbs
¼ cup unsalted butter
½ cup milk chocolate chips (or chopped chocolate)

1. Line an 8×8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.

2. In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.

3. In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.

4. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. Store in an airtight container in the refrigerator.

(Recipe adapted from Stylish Cuisine)

You’ve got to check out the Brown Eyed Bakers site.  Her photos do this better justice than mine do.  But they taste soooo good.

Happy rest of the week.

Patricia

Two Girls Cooking

Broccoli, Cheddar and Ham Bake

So how do you get kids to eat their broccoli?  You cover it in melted cheese, ham and pasta!  This works for those picky eaters you have in your house too.

I have an Rachael Ray’s “Tastyapp”  on my phone.  When I was going through my weekly routine, struggling to find  meals, I decided to try something from here.   It was actually the first meal I found under the budget friendly area.

We had a ham in the freezer so that covered two meals!  Monday night I put the ham in the slow cooker, poured some 7up and brown sugar over the top and cooked for about 3-4 hours on low.  I saved the rest for tonights meal.  Simple, tasty and covered the veggie area for the kids!  It worked!

Here’s what you need:

1lb bowtie pasta

1/4 cup slivered almonds, toasted

2tbs butter

2tbs flour

1tbsp spicy brown mustard

2 cups milk

1/4 tsp salt and pepper – I used more pepper!

1 cup shredded cheddar cheese

1 box (I used small bag of frozen) brocolli

1/2 pound thickly sliced ham

Here’s how:

Pre-heat oven to 350 degrees

In a pot of boiling water, cook the noodles to al dente.

While the pasta is cooking, spread the nuts in a single layer baking sheet.  Bake them until lightly toasted and aromatic, about 5 minutes (don’t forget about them).

Place the pot the pasta was cooked in over medium heat with the butter.  Sprinkle the flour over the butter and cook for about a minute.  Whisk the mustard and milk into the butter-flour mixture and bring to a bubble.  Season with salt and pepper, simmer until thickened for 2-3 minutes.  Turn the flame (heat) off and add the cheese, stirring until melted and combined.

Add the cooked pasta, broccoli and ham to the pan and stir everything to combine.  Transfer the mixture to a casserole dish and sprinkle the almonds over the top.  Bake until heated through and bubbly, 12-15 minutes, and serve.  We had some garlic, cheese bread with ours.

The best part of this, to me, was the flavor the toasted almonds added to it.  Happy the kids liked it…but happier I have leftovers for lunch tomorrow.

Happy cooking.

Patricia

Two Girls Cooking.