Posted by Daniel Sinclair on Wed, Aug 11, 2010 @ 06:30 PM
Breakfast Cinnamon Bundt
by Wendy R.
This recipe is from a long time friend, I hope you like it.
1 pkg. Rhodes cinnamon rolls (12 rolls)
¼ c. brown sugar
¼ c. crushed graham crackers
¼ c. margarine, melted
¼ c. chopped pecans (optional)
Spray the bundt pan with Pam. Place the cinnamon rolls sideways all the way around the bundt pan. Sprinkle the brown sugar, graham crackers, margarine, and pecans on top of the cinnamon rolls. Cover and let rise 4 hours. Bake for 20-25 minutes at 350 degrees until brown on top. When finished cooking, dump the rolls out onto a serving plate and pour icing packets over the top.
Posted by Daniel Sinclair on Wed, Jul 14, 2010 @ 05:05 PM
In honor of the 4th of July, I though this recipe would be appropriate.
Firecracker Deviled Eggs
6 hard-cooked eggs
1/3 c. mild salsa
3 T. reduced-fat sour cream
3 T. minced green onions
1 T. chopped black olives
1 tsp. lemon juice
Green onion, red pepper strips or parsley, optional
Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in remaining ingredients until well-blended. Refill whites, using one heaping tablespoon yolk mixture for each egg half. Chill to blend flavors. Garnish with green onions, red pepper strips or parsley, if desired.
Posted by Daniel Sinclair on Wed, Jun 09, 2010 @ 07:00 PM
Cinnamon Rolls
1 package of Rhodes Cinnamon Rolls (12 count)
These are found at United in the frozen food section where the frozen bread is—red package. The instructions tell you to set these out overnight.
Take out as many cinnamon rolls as needed. Spray bottom of cookie sheet with Pam. Put cinnamon rolls on the sheet about 2 inches apart. Cover with waxed paper you have sprayed HEAVILY with Pam.
Bake as directed on package, do not over bake.
Frosting:
Some frosting comes with the package. Make sure you open the packages while they are still frozen and put the frosting in a bowl. It is not usually enough frosting for scrumptious rolls!! SO…..
Add the following to frosting packets for additional frosting:
1 stick butter—adjust amount to the number of rolls you’re baking
Powdered sugar—as needed for consistency
Cream cheese, if desired
Chopped pecans
Bring butter and cream cheese to room temperature. You might want to set out all ingredients overnight so it will be smooth in the morning to mix. Mix well until smooth and spread over baked cinnamon rolls.
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**I love when my Mom makes Cinnamon Rolls! This recipe is amazing and it is making me hungry just to write this article. What is your opinion?**
Posted by Daniel Sinclair on Wed, May 19, 2010 @ 11:00 AM
Mexican Cornbread
1 c. cornmeal
1 c. milk
2 eggs
½ c. bacon drippings or oil
1 onion, chopped
1 can cream style corn
¾ tsp. salt
½ tsp. soda
Grated cheddar cheese
Green chilies
Mix all ingredients except cheese and green chilies.
Heat skillet with 2 T. shortening.
Pour half of the mixture in skillet. Spread cheese and green chilies. Pour remaining mixture on top.
Bake for 1 hr. at 350 degrees
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Posted by Daniel Sinclair on Thu, Apr 01, 2010 @ 06:00 PM
Key lime pie
1 can Eagle Brand Sweetened Condensed Milk
2 cartons Cool Whip
1 pkg. of Lime Kool-aid
1 graham cracker crust
In a large bowl combine Eagle Brand, 1 carton Cool Whip and Kool-Aid package. Pour into graham cracker crust. Top with Cool Whip. Refrigerate until set and serve.
Note: You can use Pink Lemonade Kool-aid instead of lime. Delicious!
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Posted by Daniel Sinclair on Wed, Mar 10, 2010 @ 06:00 PM
SLOW COOKER CHICKEN AND DUMPLINGS RECIPE
Chicken- I like to use the pre-cooked Rotisserie chicken from Sam’s or the grocery store. FULL of flavor! OR
4 skinless, boneless chicken breast halves, cooked
2 T butter
1 can of cream of mushroom soup
1 can of cream of chicken
1 onion, chopped
Add seasoning to your taste. I use: cumin, parsley, poultry seasoning, seasoned salt and pepper
1 can of low sodium/low fat chicken broth (or water)
If you choose, you can add 2 CANS of mixed veggies (mix of carrots, peas, tiny potatoes, celery) I use ½ of a 16 oz. pkg. of frozen mixed veggies + ¾ c. water
Last, 1 can of LAYERED, (like Hungry Jack flaky) biscuits, quartered.
Place everything but the biscuits into the crock pot. Cover and cook for approximately 4 hours on LOW. About 45 min to an hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. This is a thick mixture which resembles a crust less potpie. Enjoy.
FYI: We are revising the newsletter, so expect something a little different with the next one you see.
Feedback: What do you enjoy about the monthly recipes?
Posted by Daniel Sinclair on Wed, Feb 10, 2010 @ 05:00 PM
Enchilada Casserole
1 (14 oz.) can tomatoes
1 small chopped onion
1 clove minced garlic
½ tsp. Ground red pepper
½ tsp. Salt
6 oz. can tomato paste
½ lb. ground beef, browned
1 can beans, drained
1 pkg. Dry taco season mix
2 cups shredded cheese
9 corn tortillas
Sauce: Blend tomatoes with onion and garlic in blender. Pour in medium saucepan. Add pepper, salt and tomato paste. Heat until boiling, then simmer 5 to 10 minutes. Place 3 tortillas in bottom of crock pot. Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce, and 1/3 Cheddar cheese, then 3 more tortillas. Repeat each layer 2 more times, ending with cheese. Cover and cook on low 6 to 8 hours. Serves 4.
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Posted by Daniel Sinclair on Wed, Jan 27, 2010 @ 05:00 PM
Peanut Butter Pie from Beth Sinclair's Kitchen
1 prepared chocolate cookie pie crust
1 c. creamy peanut butter
8 oz. cream cheese (at room temperature)
12 oz. container of non-dairy whipped topping, divided
1 (11.75 oz) jar hot fudge topping, divided
½ c. sugar
Drizzle: 2 T. hot fudge topping and 2 T. creamy peanut butter
In a medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 c. whipped topping. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. Reserving 2 T. hot fudge topping, place remaining hot fudge topping into microwave-safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping over the hot fudge layer, being careful not to mix the two layers. Place 2 T. hot fudge in small baggies and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 T peanut butter going in the opposite direction of the hot fudge.
This pie makes my mouth water, how about you?
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Posted by Daniel Sinclair on Thu, Dec 31, 2009 @ 01:00 PM
By now I am sure you have realized that I post a recipe from Beth Sinclair (my mom) every month on the blog. She is a wonderful cook and has so many great recipes, I want to know if you want to see more recipes in 2010 or a certain genre that we have not covered yet, etc...? So we are both curious as to which one of these 5 recipes were the best of 2009? All you have to do is click on the following links below and read the recipe. When you have selected your favorite send us a comment. Write which one was your favorite and let me know what other recipes you would like to see in 2010. Happy New Year!
1. Texas Caviar
2. Lazy Lasagna
3. Breakfast Casserole
4. Crockpot Fajitas
5. West Texas Santa Fe Soup
On a different note, are there any other tankless water heater articles, air purification, money saving tips, etc.. you would like to know more about?
Photo by Melissa
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Posted by Daniel Sinclair on Thu, Nov 19, 2009 @ 06:30 PM
West Texas Santa Fe Soup
(Serves 6; Prep time 1 hour)
1 lb. Ground beef
1 medium onion, chopped
1 lb. Velveeta cheese
1 can Rotel chopped tomatoes
garlic powder, cumin (optional)
1 can whole kernel corn
1 can kidney beans
1 can stewed tomatoes
1 can black eye peas w/jalapenos
1. Brown ground beef, drain off grease
2. Pour cans of vegetables in large pot
3. Add cubed cheese, chopped onions, and beef
4. Simmer until cheese melts and onions are soft. Stir occasionally
5. Serve with tortilla chips, cornbread or flour tortillas.
Have you heard about Sinclair's Fall Recipe Sweepstakes? What do you think of this recipe? Do you have HVAC or plumbing questions?