"Fear the Beard" cupcakes

In honor of Kansas State's run for the the NCAA finals and for my boss who is a BIG fan and alum I made these "Fear the Beard" cupcakes. For those unaware, this has been a mantra for the fans in honor of Jacob Pullen and his beard.

Cherry Squares Year Round Tasty!

These Cherry Squares are really easy and really yummy! Especially if you love almond flavoring.
1 c. shortening
2 c. sugar
4 eggs
3 c. flour
1 1/2 tsp almond extract
1/2 tsp salt
1 can cherry pie filling

Cream shortening and sugar, add eggs one at a time. Work in flour, extract & salt. spread half of dough over the bottom of a 9x13 baking dish. pour filling of dough, drop remaining dough on top of cherry filling.
Bake @ 350 for 60 minutes. Cool and cut.

Soups On!

Yowsa it's cold outside! Perfect evening for soup! This is a recipe that my grandmother and aunt both perfected. Mashing half the potoatoes gives it great texture. Add a little velveeta at the end and it's thick and delicious! Sometimes I even throw in a little bacon.
Potato Soup
6 medium potatoes, diced (I use yukon gold or red and leave the skins on)
2 Tbsp. butter
1 medium carrot, diced
1 Tbsp. flour
1 quart milk
2 Tbsp parsley flakes
1/2 tsp. seasoned salt
1/4 tsp. Accent and red pepper
1 chicken bouillon cube
shredded velveeta

Cook potatoes in boiling salted water until tender. Melt butter in 3-qt pot until golden brown. Add carrots and onions. Cover and cook until tender. Reduce heat, blend in flour. Stir in milk. Add half of potatoes, mash the rest and add. Stir in rest of ingredients. Add cheese to desired thickness.

Food Networks cookies...

These Super Chunky cookies look yuuuumy!

Turkey be gone!

With the Turkey and trimmings long gone, including the leftovers, I tend to retreat to some of my favorites with a little kick. I love Mexican food! While recently meeting friends for lunch at a Mexican restaurant I remembered that I had a great recipe for Baked Chimichangas. I haven't made these in a while. Only because the recipe book got buried in the cabinet of recipes books I can't bear to thin out. I remember them to be quite yummy!
Enjoy!

Baked Chimichangas

1 lb. ground beef

1 small onion, finely chopped (about ¼ cup)

1 clove garlic, finely chopped

1 Tbsp red wine vinegar

1 tsp ground red chiles

½ tsp salt

1 can (4oz.) chopped green chiles

1 medium tomato, chopped (about 1 cup)

8 flour tortillas (10” diameter), warmed

1 egg, beaten

2 Tbsp margarine or butter, softened

Cook and stir , ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain.

Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered 20 minutes; stir occasionally.

Heat oven to 500. Spoon about ½ cup beef mixture onto center of each tortilla. Fold one end of tortilla about 1 inch over beef mixture; fold right and left sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal. Brush each chimichanga with margarine.

Place seam sides down in ungreased jelly roll pan, 15 ½ x 10 ½ x 1 inch . Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with sour cream.

Pecan Pie anyone?

Pecan Pie was not always my favorite but there have been a few that I've tasted that were divine. I ran across this one and thought I may have to try making it!
Buttermilk Pecan Pie
If I actually get that accomplished I will post a pic later.

Go To Recipes?!

If you aren't already involved in the Mixing Bowl web site. I highly recommend you get there. Lot's to see and do and opportunities to post your own! I've been browsing it for quite sometime but I'm only starting to post my own recipes.