Thursday, December 15, 2011

Homemade Flour Tortillas


3 cups flour
2 tsps baking powder
1 heaping tsp salt
5 Tbsp shortening, cut into sections (or use lard, softened butter, olive oil)
3/4 to 1 cup warm water.


  1. Add the dry ingredients into a large bowl. Mix well.
  2. Add shortening, and use pastry blender or knife to cut through until mixed well, and mixture is crumbly.
  3. Slowly add water a few drops at a time while mixing, until mixture forms into a ball. If too sticky, add more flour; if too crumbly, add more water.
  4. Transfer the dough to a lightly floured surface and divide dough into 12 golf-ball sized portions. Cover with a clean kitchen towel and let rest for 10 minutes.
  5. Heat a large skillet over medium to medium high heat.
  6. Work with one dough ball at a time while keeping the others covered with the kitchen towel. Pat the dough into a disk. Dust the top lightly with flour and use a rolling pin to spread it out to a very thin 8-inch round. 
  7. Carefully transfer the rolled out dough to the pan. Turn the heat down to medium. Cook each side for about 10-12 seconds, until bubbles are lightly browned. Be careful because if you cook it too long, it will be too crispy.
  8. Transfer cooked tortilla to a plate and cover immediately with a clean kitchen towel.
  9. Repeat steps 6 through 8 until all dough balls are cooked into tortillas.
  10. Serve immediately, while warm, or store in a ziploc bag for later use. 
To store:
  • Keep in a ziploc bag on the counter for up to 3 days. I like to keep mine in the refrigerator.You can also store them in the freezer in a freezer bag. Rewarm wrapped in foil in the oven, or between paper towels in the microwave.

Wednesday, November 23, 2011

Pie Crust

2 cups flour
1 cup shortening (I like using the butter flavored Crisco!)
4 Tbsp cold water

Mix shortening and flour together in a bowl. Add water. I usually start with 4 Tbsp water, and if it's not sticking together, I add another Tbsp. It usually ends up being perfect with 4 Tbsp.

Makes one pie crust (a top and bottom) or two bottoms.

This is my mom's recipe, and it works perfectly every time! No fuss!

Sunday, October 16, 2011

Easy Cupcakes


• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.
  2. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
  3. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
  4. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
  5. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Tuesday, July 19, 2011

Baggy Ice Cream

My sister in law had the kids make this while camping, and it was so much fun and was really yummy! She had M&Ms, gummy bears, sprinkles, etc for them to add to their ice cream after it was done.

You'll need:
  • 1/2 c. milk
  • 1 T. sugar
  • 1/2 tsp. vanilla
  • 1/2 lg. bag of ice
  • 6 T. salt
Mix milk, sugar and vanilla together in sandwich size ziplock bag. Place small bag inside large bag with ice and salt. Shake together for 6 minutes. Wash off small bag in ice water before eating or remove to bowl. Be careful or you’ll taste the salt from the shaking process.

Sunday, January 16, 2011

Easy Crockpot Chicken Dinner

  • 1/2 onion, sliced
  • chicken pieces (however many you want. I like boneless skinless chicken breasts)
  • Salt
  • Pepper
  • Garlic (minced, powder, or chopped, whatever you prefer)
Add sliced onions to bottom of crockpot. Lay chicken pieces over the top. Sprinkle chicken with seasonings. Cook on High 3-4 hours (for frozen chicken pieces) or on low for 5-6 hours, or until chicken is cooked thoroughly.

  • 1 cup rice
  • 2 cups water
  • 2 Tbsp butter
Mix all rice ingredients in saucepan. Stir. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes.

  • 1/2 cup butter (1 stick butter)
  • 1/2 cup flour
  • 2-3 cups milk
  • garlic powder
Melt butter in saucepan on medium heat. Add flour, and mix together with butter. Slowly add milk. For thicker sauce use 2 cups milk, for thinner sauce use 3 cups milk. Sprinkle garlic powder in and stir until thick.


Add chicken to plate and tear into slices. Spoon rice over top. Add sauce and mix all together. Top with salt and pepper if needed.