You are currently browsing Kristin & Casey’s articles.

This is something that Casey really likes to make and it is so good and so easy!

Ingredients:

  • 3 (or as many more or less you want) bell peppers sliced (any color)
  • 1/2 large onion sliced or 1 small onion
  • 2 packages of McCormick Fajita seasoning
  • I would say about 1 steak per person sliced
  • Tortillas
  • Sour Cream (optional)
  • Salsa (optional)
  • Spanish or Mexican Rice (optional)

Directions:

We like to use our dutch ovens to do this dish but it is just as yummy over the stove.  Put the sliced peppers and slice onion together in one pan (or dutch oven) and saute them together.  Cook the meat in another pan (or dutch oven).  Add fajita seasoning to meat.  Combine peppers, onion, and meat together and serve on tortillas.  Sometimes Casey likes to make up some Spanish or Mexican rice and put it in the fajita too.  He likes to put salsa and sour cream in it.  I like to dip it.  They’re so good though!  I hope you guys like them too!

You can put as much or as little of some things as you want.  I put a generous amount of cheese on the bottom and top.  I don’t use as much corn and I don’t use as many tomatoes.  It still turns out really good.

Ingredients:

  • 6-7 large bell peppers (any color)
  • 1 box of spanish rice
  • 2 tblspn extra virgin olive oil
  • 1 lb ground beef
  • 5 cloves garlic, chopped
  • 1 large onion, chopped
  • 2 jalapeno cleaned out and chopped
  • 1 can diced tomatoes
  • 2 cups water
  • 1 can black beans
  • 1 can corn
  • 3-4 cups Mozzarella cheese
  •  Parsley

Pre-heat the oven to 400 degrees.  Start a large pot of water to boil.  In medium skillet add olive oil, onions, garlic, jalapenos, salt and pepper.  Cook until translucent.  Add ground beef, brown, DO NOT DRAIN!  Cut tops off peppers, clean out, add to boiling water, cook about 4 minutes.  Remove and set upside down to drain..  Add rice from box to skillet mixture and mix well.  Cook and stir until rice is brown/golden, about 3 minutes.  Turn heat up a little and add seasoning from box, the tomatoes, and water.  Allow mixture to come to boil.  Add beans and corn, return to boil.  Place lid on and turn heat to simmer; cook about 15 minutes or until rice is done.  Let stand about 5 minutes.  Place a little mozzarella cheese in  of peppers , then a little parsley (optional), then add rice mixture.  Top mixture with mozzarella cheese and parsley.  Arrange peppers in pan.  I like to pour whatever is left of the mixture into the bottom of the pan around the peppers and put some cheese on top of that.  Place it in the oven until cheese melts.

ENJOY!!!

Easter is almost here!  Casey and I went to a free cooking class in Rigby last Saturday with some people from work and they put a whole new spin that we hadn’t ever thought of on cinnamon rolls that I thought I would share with you guys so you could maybe try it out on Easter Sunday or any time really. 

You can use mom’s cinnamon roll dough recipe if you want or you could use a bread helper which is quick and inexpensive.  The people who hosted the class used Paula Deen’s Cinnamon Roll Recipe which is:

  • 1/4 Ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter or shortening
  • 1 teaspoon salt
  • 1egg
  • 3 1/2 to 4 cups all-purpose flour

Frosting Recipe

  • 4 tablesbpoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons hot water

In a small bowl, dissolve yeast in warm water and set aside.  In a large bowl mix milk, sugar, melted butter, salt, and egg.  Add 2 cups flour and mix until smooth.  Add yeast mixture.  Mix in remaining flour until dough is easy to handle.  Knead dough on lightly floured surface for 5-10 minutes.  Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in aize, punch down dough.  Roll out on a floured surface into a 15 x 9 inch rectangle.  Spread desired filling over dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal.  Cut into 12-15  slices.  Let rise until dough is double, about 45 minutes.  Bake for about 30 minutes or until nicely browned at 350 Degrees.

Meanwhile, mix butter, powdered sugar, and vanilla .  Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.  Spread over slightly cooled rolls.

This frosting is really good.  So here is a list of different filling options that you could put in there:

  • Cranberry Nutt: Use dried cranberries and walnuts in the filling.  Add a little orange zest to your filling.
  • Cranapple: Add dried cranberries and dried apples to your filling.  Alternatively, use an apple pastry filling and add cranberries.
  • California Golden Sweet Rolls: Add golden raisins and orange zest.
  • Fruit Filled: Use a commercial fruit pastry filling. (Apple, raspberry, blueberry, cherry, lemon) or make your own filling with fresh fruit.
  • Maple Nut: Make your filling with maple chips and walnuts.
  • Peanut Butter: Instead of butter in the filling, put peanut butter.  Add chopped peanuts if desired.
  • Chocolate fudge: Add coca to your dough and some extra sugar.  Add cocoa and chocolate chips to your filling.  Frost your rolls with a thick ganache.
  • Cinnamon Burst: Add cinnamon chips
  • Jammy: Use your favorite jame or jelly (mom’s strawberry Jam)
  • Chocolate Peanut Butter Cup: Make the fudge rolls above but substitute peanut butter for the butter and add extra peanut butter.
  • Cherry Pecan: Add dried cherries or maraschino cherries and pecans.  Make a cherry frosting with red or pink food coloring and cherry extract.
  • Pear and Pecan: Add dried pears and pecans.
  • Macadamia Orange: Add macadamia nuts, white chocolate and orange marmalade to filling.  Add orange zest to a cream cheese frosting for topping.
  • Coconut and Pecan: Add shredded coconut and pecans to filling.  Use brown sugar in the filling and omit the spices.

So we tried out the ones with Lemon, Raspberry, and Blueberry with the vanilla frosting on top and it was so good.    There are lots and lots of options though.  As a note when they did the cranberry ones and stuff like that they put a mixture of brown sugar and cinnamon and then put pieces of unmelted butter on top of that and then added the cranberry and whatever else you may want.  The fruit filled ones just use the fruit only.  If this is too confusing just let me know and I’ll try to clarify in the comments section.

So, this is a really really good dip and it is so easy to make.  This is not a picture of the dip itself but this is pretty much what it will look like.

1 16 oz can of refried beans

1 cup of Picante salsa

1 cup of shredded Monterey Jack cheese

1 cup of shredded cheddar cheese

3/4 cup of sour cream

3 oz of cream cheese

1 tablespoon of chili powder

1/4 teaspoon of ground cumin

So now for the easy part.  Mix it all up in a crock pot on high until it’s melted.  Stir occasionally.  When it’s all nice and very warm (it will be quite hot) turn the crock pot to warm and serve with tortilla chips.  So yummy!