Easy Rolls

Another recipe I found from the above book. We loved it. It was quick and easy (my new motto), frugal and delicious! We gave it a 5 out of 5.



Easy Rolls

1 (1/4 oz.) pkg. yeast
1/4 c. sugar
1 egg
4 c. self-rising flour
3/4 c. oil

Mix yeast, 2 c. lukewarm water and sugar. Set aside for 5 minutes. Add egg and mix with whisk. Ad flour and oil. (Batter will be thin.) Pour into container, cover and refrigerate until ready to use.

When ready to bake, preheat oven to 375.

Spoon batter into sprayed muffin cups about half full. Bake for 7 to 8 minutes. Serves 6-10.

I used a 1/4 c. measuring cup to fill my muffin cups. I filled each cup about 3/4 full. I made this on Sunday and made 12 out of it then stuck the container back in the fridge and made 10 more on Tuesday. They were just as good on Tuesday as they were on Sunday.

Enjoy!

Twist Sticks

(Click on picture for a closer up view).


I made these last night for supper also. They were good. Not pretty, but good. lol Despite finding it messy and difficult to twist these in a more attractive way, we still gave them a 5 out of 5 because they were so good.

TWIST STICKS

1/2 c. sour cream
1/2 (1 oz.) pkg. Savory Herb with Garlic Soup Mix
1 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 375. Combine sour cream and soup mix. Spread out crescent rolls into 1 long piece of dough and press seams together. Spread mixture evenly onto dough. Cut dough into 1-in. strips and twist each strip loosely. Bake for 12-15 minutes. Serves 6 to 8.

Noodle Coleslaw

This is another recipe I made from this book.




This was so, so good. We gave it a 5 out of 5.

1 (16 oz.) pkg. coleslaw mix
1 c. sunflower seeds
1 green bell pepper, seeded, chopped
1 bunch green onions, chopped
2 (3 oz.) pkgs. chicken flavored ramen noodles
1 (16 oz.) bottle Italian salad dressing

Combine coleslaw, sunflower seeds, bell pepper, onions and seasoning packets. Break ramen noodles into smaller pieces and add to colelaw mixture. Toss with dressing and refrigerate overnight. Serves 4.

Bean and Corn Salsa

This was ok but I wasn't crazy about it. I am not keeping the recipe. I thought maybe someone would like it.

1 (15 oz.) can black beans, drained
1 (8 oz.) can whole kernel corn, drained
1 (16 oz.) jar thick-and-chunky salsa

Combine all ingredients in a bowl and mix well. Refrigerate. Serve with chips, enchiladas or other Mexican food. Yields 1 qt.

Corn Tortilla Chips

Above, Tortilla Chips, Guacamole Dip, and Bean and Corn Salsa. I fixed taco salad to go with this. I will post the other two recipes tomorrow.

I made tortilla chips tonight and we loved them! They were so good, crisp and most of all salty. This was all the chips that was left out of what I fixed. I copied this recipe from a book that I bought at the Dollar General Store right before Christmas last year. It was called 1001 Recipes Short, Easy, Inexpensive. This is the best cookbook! I only paid $5.00 for it.



We rate this one a 5 out of 5.

12 corn tortillas (6 in. diameter), day-old*
Vegetable Oil
1/2 to 1 tsp. salt

*If tortillas are fresh, let stand, uncovered, in a single layer on a wire rack for 1 to 2 hours to dry slightly.

Stack 6 tortillas. Cuttng through stack, cut tortillas into 6 or 8 equal wedges. Repeat with remaining tortillas.
Preheat deep fryer to 375. Fry tortilla wedges in a single layer 1 minute or until crisp, turning occasionally. Remove and drain on paper towels. Sprinkle with salt immediately. Repeat until all chips have been fried. (I kept the ones that had already been fried in a glass bowl in my oven at 200 degrees to keep them warm and crispy while the other ones were cooking.)

Cinco De Mayo Skillet

Edited February 12th.

This recipe come from the Beverly Mills and Alicia Ross from the cookbook Cheap, Fast, Good! It was very easy, quick and, cheap!

Salt for cooking rice
1 c. long-grain rice
1 lb. hamburger
1 pkg. Taco Seasoning
1 large onion, chopped
2 cloves fresh garlic
2 cans (14 oz. each) Mexican-style stewed tomatoes
Juice of 1 lime
1 can (15 oz.) black beans, rinsed and drained
1 large ripe tomato, chopped
Shredded lettuce, shredded
3/4 c. shredded Mexican-blend or Cheddar cheese
Sour cream, optional

Bring 2 cups lightly salted water to a boil in a covered medium-size saucepan. Add the rice, stir, and reduce the heat to low. Cover the pan and simmer until the rice is tender, about 20 minutes.

Brown hamburger with onion in a 12-inch skillet. Drain. Return hamburger and onion mixture back to skillet. Add taco seasoning and cook according to pkg. directions.

Meanwhile, make a Mexican tomato sauce by peeling the garlic cloves. Turn a blender to high and drop the garlic cloves through the hole in the lid. Process until finely chopped. Turn off the motor and add the tomatoes with their juice and the lime juice. Cover and pulse to finely chop the tomatoes. Add about half of the tomato sauce to the hamburger mixture; stir well and simmer 10 minutes. Add the cooked rice to the skillet and stir well.

For each serving, top 1 c. of the hamburger mixture with 2 T. of the cheese, 1/2 c. of the lettuce, 1/3 c. of the diced tomato, 3 T. of the reserved tomato sauce and sour cream.

We ate this with tortilla chips. My husband loved it which surprised me since he is not a fan of black beans.

Enjoy!