Hungry Momma Mexican Chilaquiles

While living in Ames we ate at this joint and I always ordered their Mexican Chilaquiles.  It is a super yummy but simple dish.  I decided a few weeks ago I was going to try and re-create what I remembered and I was pleasantly surprised with how much it tasted like the real deal!
Here is what I did:

 Place 4-6 frozen Chicken Breast in a crock pot.

 Dice a medium sized purple onion in the onion chopper.

 I love this thing!  Best invention ever - I hate chopping onions!

 Pour over the chicken One can of Mild Red Enchilada Sauce and One small can of tomato sauce.

 Drizzle in some Olive oil.

 Pour your onions over the top.

Sprinkle in one package of your favorite Taco seasonings.

Cook it low and slow until your meat is falling apart.

How to eat this dish:
On a parchment lined cookie sheet I take my favorite thin corn chips - (El Milagro chips) and I spread this meat mixture over the top.
I then top it with Colby Jack/Cheddar blend of cheeses and broil til the cheese is just melted.
You can serve this with sour cream, guacamole, feta cheese, cilantro, salsa - you name it the toppings are endless!  What I loved about this version is that it wasn't overpowering with onion, those just cook down to nothing in your sauce.  Also I used a mild taco seasoning - Old El Paso and it wasn't too hot for my youngest to eat!  Its a kid friendly dish for sure!
I hope this makes getting to the table easier for you and your family!

Contest Submissions

Hey friends! The Contest submissions are due before midnight tomorrow night!  We can't wait to hear your suggestions for The Dish Without A Proper Name!

Cheesy Spinach Roll-Ups

My friend Sonya shared this with me several years ago.  I have been enjoying this dish - that is very similar to Lasagna ever since. 

Ingredients:
17 lasagna noodles

Mix in a bowl:
2 eggs
2 1/2 cups ricotta cheese
2 cups shredded mozzarella 
1/2 cup Parmesan cheese
1/2 tsp salt 
1/2 tsp nutmeg
1/2 tsp pepper
Box of frozen spinach, thawed and drained, squeezed and then patted dry! (in other words - get all the liquid out you can!)

Saute together:
4 Tbsp Butter
1/2 Onion chopped

1 jar of Ragu Mushroom sauce (or your favorite variety)

Take 1 cup of your filling mixture and spread in a 9X13 pan.
In each individual noodle spread 1/3 cup of your cheesy filling and roll up.  Place Seam side down in your baking dish. Top the Cheesy Spinach Roll-ups with the Marinara sauce.  Sprinkle with a bit more Parmesan Cheese.
Bake at 375 for 25-30 minutes or until it is bubbling.
Serve with Salad and French Bread!
This will usually yield 12 Cheesy Spinach Roll-ups.  If you have extra's you will just need to have more marinara on hand. 

Momma Lorraine's Sugar Cookies

We have several sugar cookie recipe's in our house.  This one is my mom's recipe that Im sure was passed on to her from someone else!

Cream Together:
1 1/4 Cup Sugar
1 Cup Crisco
2 Eggs
1/4 Cup Corn Syrup

Sift Together:
3 Cups Flour
3/4 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp Soda
Add to creamed mixture.
Chill dough, Roll out 1/4" thick.
Using your favorite cookie cutters - cut them out.
Bake at 375 for 8-10 minutes. Cool + Frost.

Frosting
2 Tbsp. Butter, Melted
3 Cups Powdered Sugar
1 tsp Vanilla
pinch salt

Add enough milk or water to make spreading consistency.

Wilted Spinach Salad

Serve this dish with Peggys Pasta! They marry quite well!
1/4 cup oil
1Tbs. Sugar
1/2 cup vinegar
1/2 cup water
Heat till boiling and sugar dissolves
Pour over spinach with crumbled bacon and purple onion slices over top.
Delicious & Simple

Momma's Rocha (Toffee)

 

This toffee is a newer holiday tradition at my parents house.  Super easy to make and so yummy.  

Here is what you need to know - It hasn't ever flopped on my mom, but she ALWAYS uses a Cast Iron Skillet!

Grease a cookie sheet so that it is ready for the completed toffee.

In this order place in your hot cast iron skillet:

1 Cup of Sugar

1 Cup of Butter - No substitutes - otherwise it will flop

On High you are going to bring this to a boil for 3 minutes.  Just adjust your temperature to make sure that you don't scorch it but don't go below medium high.  Stir this constantly with a very heat resistant spoon. 

Have hot pads handy.  When the color changes you will know that it is ready for the Vanilla.  It will start to have darker amber swirls, add 1 Tsp of Vanilla, and stir it up.  Pour immediately onto the greased cookie sheet.  Wait a few seconds and sprinkle with chocolate chips over the top. When they look glossy you will use your spoon and spread out evenly over your toffee mixture.  You can add nuts to the top now if you prefer.  Let it cool and break apart. 

So here are the notes momma gave me - 

ALWAYS use cast Iron

ALWAYS use a very heat proof utensil.

Have a hot pad handy.

If you would like to change it up a bit - you can omit the vanilla and replace with a rum flavor, and add almonds to the toffee before pouring onto the cookie sheet.

Peggy's Pasta

This is a dish that we grew up eating. One of my momma's best friends in California made it up.  Kids Love this too. There was a time growing up that I thought my brother was going to turn into Peggy's Pasta.  Its a "quick to the table" dish.  You can serve it with a huge nummy salad and garlic bread and you're good to go!

Chop 1 lb. bacon in 1 inch slices
Chop 1 red onion

Brown together with salt and pepper.

quick directions:
Boil one pkg. linguine pasta with a dab of oil. Drain Pasta as well as Bacon and Onions and toss all together while the bacon is still hot, add lots of Parmesan cheese 1/2 to 1 cup. Season with at least 1 T. Italian Seasoning. Serve Immediately.
 

Start your bacon first.  Let it get going before you add the onions, you don't want them to cook away to nothing. 

After a nice coarse chop of your Purple Onion add it to the bacon.  What you are doing to the Onion is basically caramelizing it.  It will become sweet!  So delicious.  This is why you don't add the onion immediately because you don't want it to fry up crisp like your bacon. 
Start your water for the Pasta.  The goal is to have the bacon finished just as the pasta is finished because it all marries together at the perfect time and the result is delicious!

After your bacon is crisp and onions are caramelized Drain them in a colander.

Mix your tablespoon of Italian seasoning in with your Parmesan cheese. Have it ready to go.

Drain your Linguine.

Drizzle with plenty of Olive Oil.

Add the Parmesan Cheese and toss vigorously.

Go for it Honey!

Your ready for your Bacon and Onions, (Plates should be ready &drinks on the table because you eat it immediately!








Toss Vigorously again and serve it up!  All the children rejoice - OH YAY! MOMMA, YOU MADE PEGGY'S PASTA!!!! (at least that is how it goes at our house!)

Hungry Momma Spice Cookies

This is Santa's favorite cookie at our house!  We hope He enjoys it at your place too!
They get eaten so quickly that I often double the batch because they are a perfect gift and no one eats just one.  They are thin, chewy and crispy on the outside - Perfection in a cookie!



Makes 36 * Prep time: 25 minutes * Total time: 1 hour 30 minutes

2 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp ground cinnamon (heaping)
1/2 tsp ground nutmeg
1/4 tsp ginger
1/2 tsp salt
1 1/2 cups sugar
12 T. (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup Molasses

What to do:
1. Preheat oven to 350*. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.

2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg, and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.

4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm, 10 to 15 minutes (Cookies can be baked two sheets at time but they will not crack uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in air tight containers, 3-4 days.

Mexican Corn Casserole

This is one of those dishes that is a holiday tradition, but isn't necessarily a holiday dish!  It's just one that Cousin Pat Eichenberger always brought to Christmas gathering and we loved it. I would love to see her and all my Arkansas family.  I miss them so much especially in the fall and Christmastime.  So today while I think about them - I will share her dish with you!

5  cans shoe-peg con drained
2 pkg *8oz  cream chease
1 cup warmed milk
1 1/2 stick of butter
1 cup jalapeño peppers (chopped)
3 Tbs. flour
1 tsp. salt

Melt cream cheese and butter in microwave; Stir until smooth.  Add Milk, flour, and Salt, Mix Well. Stir in Corn and Jalapeños.  Pour into a 9x13 baking dish and cook at 350 for 30 minutes.

Party Cheese Ball

1 cup crushed pecans (I like to toast mine)
2 8 oz cream cheese
2 cups sharp cheddar cheese, grated
1 T onion
1T bell pepper
1 T pimento
2 tsp Worcestershire
2 tsp lemon juice
Mix cream cheese and grated cheddar cheese
In food processor (i use my little cheap one for this) blend your onion, pimento, bell pepper, Worcestershire and lemon juice
When blended and diced very fine add to cheese mixture

Form ball with hands then roll in crushed pecans! Serve with wheat thins
Instead of balls I have also shaped it into hearts, bells, Christmas tree...whatever the season requires! This makes 2 balls. It is best on the second and third day after the ingredients have blended together well.

Aunt Viki's Sweet Pickles

I have been meaning to post this for some time now.  This is my Aunt's recipe for the most amazing sweet pickle you have ever put in your mouth!  These are the pickles that I love to eat with Chili.  I know that pickles are a summer thing - but its always winter when Im craving them.  I am going to post this now while I am wishing I had a jar in my pantry to go with the Chili on my winter menu!

7 lbs Cucumbers
2 cups of pickling lime
1/2 gallon of vinegar
8 cups of sugar
1 Tablespoon of salt
1 Tablespoon of Cloves
1 Tablespoon of Celery Seed
1 Tablespoon of All Spice

Mix 2 cups of pickling lime with 2 gallons of water, pour over sliced cucumbers.  Soak 24 hours - stirring often.  Pour off, and Rinse the cucumbers VERY GOOD 4 or 5 times if necessary.  Let the cucumbers set in ice water for three hours.  Drain Well.
Mix Vinegar, Sugar, and Salt.  Pour over the cucumber slices and soak for 6-24 hours (longer for convenience).  Cook until transparent and only gently stir them.  Pour into jars and cap off.  As with any canning make sure that before you put the lids on,  the top of the rim is wiped off with a scalding hot cloth.  This will ensure that you have a great seal and that there isn't any pickle juice or sweet syrup hindering that! 
Once you place the rings on - give these jars a 10-15 minute hot water boil bath.   Your jars will seal as they cool and you will have pickles in the summer and the winter - depending on how quickly you eat them and if you share them! :) This recipe will make about 12 pints.
I say this is an AWESOME Christmas gift idea, because they are a labor of love, but not hard to do.  I received them in my stocking a few years ago and it was probably one of my favorite gifts!

Pepper Steak Goulash

I enjoy using my Martha Stewart Enameled Cast Iron Chili pot to make this.  Any good sized pot will work, but this is going to cook low and slow on the stove once you get it going... Here is what you will need:

1 round steak (I use a nice size and sometimes two depending on my crowd)
1 large can (20+ oz) of Crushed tomatoes (have an extra 14 oz can of crushed tomatoes on hand just in case your meat doesn't make much broth and you think you need more).
2 (14 oz) cans of italian style stewed tomatoes (or petite diced).
1 small can of tomato paste
3 Tablespoons of Sugar
1 tsp of italian seasoning
1 tsp of oregano
1 tsp of Basil
1 bay leaf
2 garlic cloves smashed and diced
2 - 3 Green Bell Peppers
Salt and Pepper
Olive Oil

1.  Slice your round steak on the diagonal into very thin strips.
2. Thinly slice your bell pepper into strips, and do a smash and dice on your garlic.
3. In your pot drizzle in olive oil - enough to just cover the bottom of the pot.
4. After piping hot put your meat in and season with salt and pepper.
5. Once the meat is just browned, add in your garlic and thinly sliced bell peppers.
Let this cook down just for a moment while you are opening all your cans.
6. Pour in all of the tomatoes and tomato paste,  add in the seasonings, bay leaf and sugar.  Stir this good.  Do not drain the oil off of your meat - this will add to the flavor of your dish.  If you feel like there needs to be more broth on this - add a little bit of beef broth.  (However it will be thicker when you serve it because the slow cooking should reduce your sauce intensifying the flavor.)
Let this cook all day long on a low simmer. Stir Occasionally.  The lower and slower the more delicious it is.

Serve this over a bed of rice! DELICIOUS!!!

Contest Coming in the Morning!!!

Dear Blogger Friends,
I have a special recipe that has come up in our family for years.  It is so delicious and I would love to share it...However....The name that it was given - is not right - because it is neither Hungarian or a Goolash in my opinion.  I need your help.  This Hungarian Goolash - as my mother and grandma called it, needs cooks like yourselves to make it and submit your name for the dish!
Here is what you need to do,
Follow the recipe  - Get your friends to make the recipe...
Post a picture of your completed dish on the Hungry Momma Facebook page.
Submit your name for the dish as your comment on your picture of the dish.
Compete and talk smack with your sisters and friends who are also making the dish and the name they have chosen...
All Entries must be submitted by December 18th!
The Name of the Dish will be Posted On the 20th!
The more the merrier in this competition.  The prize as of now is bragging rights that you named a dish on the Hungry Momma, along with, of course -  a box of delicious home made Hungry Momma cookies shipped to your door - Or you can have them sent to someone for a New Years gift!
If your in,  let me know in the comment section below!!!
Recipe will post in the morning as the "Dish Without a Proper Name!"

The Kemper Bran Muffin

While living in Iowa I was given this recipe by a dear friend Shanna.  It was her husbands Grandmother's recipe.  It is delicious!  I never thought of a bran muffin as delicious, but - it really is amazing.  The batter last for 6 weeks in the refrigerator which is nice, but it doesn't last that long in our house!  Perfect Breakfast!  Serve it with a Banana and Hot Tea - YUMMY!


2 cups All Bran
2 cups hot water
Pour water over the bran and let set while mixing the rest.

1 cup oleo
3 cups sugar
4 eggs
Beat together and add bran/water mix.

Next add:
1 qt buttermilk
5 tsp baking soda
5 cups flour
4 cups 40% bran flakes

Keeps in fridge for over 6 weeks.

Bake in muffin tins at 375 degrees for 12-15 minutes

Grandpa Branham's Peppered Pork Tenderloin

Oh man did I get a gem this weekend.  When I arrived at my brother's house he had a special treat that had been slow cooking all day waiting for us!  He asked me if I had ever remembered eating Grandpa's poor boy sandwich before.  I remember eating so many things at his house but I couldn't place this dish...until I put it in my mouth...this was one that taste just like their kitchen.  Some foods just take you back!  Grandma and Grandpa LOVED pepper rings, and this dish is so easy and simple to make, you all have to try it!
Dad and Daine (my brother) say that Grandpa made this one up himself, which doesn't surprise me!  He knew good food!

This is all there is to it:
In a crock pot, place 1 pork tenderloin. (Daine bought the biggest one he could find to feed 12 people).
Over the top pour 1 large jar of mild pepper rings.  Let this cook all day and then just stir it to pull it apart.  He served it up Poor Boy style on a hoagie bun.  It didn't need another blame thing on it - it had so much flavor, but you can dress this sandwich up any way you like.  I know Grandpa would have!

Perfect Chocolate Chip Cookies

 These cookies are a large, chewy, yet crunchy treat.  Packaged beautifully they would make a great gift! They are delicious and special!  My husband is a self proclaimed research nerd, and he is the one who dug out this recipe.  He received Cook's Illustrated for his birthday from my Mom last year which sent him running to the library to find back issues.  Their test kitchen's will make 175 batches of cookies to find the perfect one, and my sweetheart agrees that this is the perfect chocolate chip cookie! 

1 3/4 cups unbleached all-purpose flour
1/2 teas. baking soda
14 Tablespoons (1 3/4 sticks) unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teas. salt
2 teas. vanilla
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cup chopped toasted pecans

1. Adjust oven rack to middle position and heat oven to 375 degrees.  Line 2 large (18- by 12-inch) baking sheets with parchment paper.  Whisk flour and baking soda together in medium bowl; set aside.

2.Heat 10 Tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes.(Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned.) Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.  Stir remaining 4 Tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.  Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture stand 3 minutes, then whisk for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.  Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.  Stir in Chocolate chips and nuts, giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 equal portions, each about 3 Tablespoons (or use #24 cookie scoop).  Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (smaller baking sheets can be used, but require 3 batches.)

5. Bake cookies 1 tray at a time until the cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.  Transfer baking sheet to wire rack; cool.  Cool completely before serving.

Carrot Cake

Carrot cake is my brother's favorite cake, or one of them anyway! I made this for the holiday weekend. I hope you enjoy it.
When baking this cake you can make it as cupcakes and bake it at 350 for 25-30 minutes.  Or if making it into a 13x9 you will need to bake it for much longer.  Your times will vary depending.  Always just check the center of the cake with a toothpick to see if it comes out clean.

3 1/2 cups Grated Carrots
1 cup oil
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 cups sugar
4 eggs
1 cup of chopped walnuts
1 20 oz  can of DRAINED Pineapple

Mix all together and Bake at 350 until done!

Cream Cheese Frosting:
1/2 stick of butter
8 oz cream cheese
1 Tablespoon Vanilla
2 Cups of Powdered Sugar

Blend this all together and frost the cake after completely cooled.

This is a very runny batter.  That is normal for this recipe.

California Sisters Salad

I promised you that I would bring you this amazing salad recipe, and here it is.  While spending time with my parents this weekend they have taken the Spiced Pecan Strawberry Salad to an amazing place.  While in California they were served this amazing version. The dressing  It is actually completely different except for the greens, strawberries & spiced  pecans!
So here is is the totally kicked up version!

For your salad greens, do a rough chop of Boston Lettuce and combine with a container of Baby Greens.
Thinly slice some red onion, paper thin if possible.
Slice up a fresh Pineapple, Several Kiwi's, and a pint of Strawberries. (not pictured here but also a part of this salad are Fresh Blueberries).
Make up a triple batch of Spiced Pecans.



Now for the dressing:
Combine 1 Cup Mayonaise
1/2 cup Sugar
1/4 cup Red Wine Vinegar
1 Tablespoon Poppyseeds
1/4 cup of Strawberry Preserves (or simply fruit strawberry's)
Mix all these together very well and refrigerate before serving!

Turnberry Sandwich

This is my favorite turkey sandwich! (This week anyway!) We had a Deli in Iowa that was just nummy!  Everything there was delicious.  They served this sandwich and It is perfect for Holiday leftovers!

Using your favorite wheat berry bread, on one slice spread softened cream cheese.
Layer with yummy leftover turkey.
On the opposite slice of bread, spread on cranberry sauce. Stack it all together and eat up! YUM!
So delicious!

Apple Butter

OK...here it is!  This is from a little lady we always stayed with  in Goshen, Indiana on choir tour. Her Apple butter rivals Cracker Barrel's and Silver Dollar City's.  It is my favorite, and I am picky about my apple butter!  She just bought apple sauce at the store, & it doesn't matter if it's a major brand or not.  She washes the jars that it comes in...yep, you heard me...and puts it right back into those same jars!  With those same lids!! And they seal.  They really do!  (And if they don't, well...those are the jars that you stick in the refrigerator and eat!   We rarely ever have one that doesn't seal.  You just wash the jars, and have them good and hot, (I put them in the oven for a few minutes on a cookie sheet tray, this gets them to the temp. that they need to be, plus it sanitizes them too.)

4   50oz. jars of apple sauce
5   lbs. brown sugar
3  tbs. cinnamon
1  tbs. cloves
1 1/2  cups apple cider vinegar

Put these ingredients in a large roaster pan.
Stir well, and bake in 350 degree oven for 3 hours, stirring every 30 minutes.
Put into hot clean jars, and top with the lids that you have cleaned, and warmed in a pan of hot water. 
Close tightly, and leave sitting on a towel, out of drafts.  When they cool, they should seal. (you know, the tops will sink down in the middle.) Just make sure that you do not touch the middle of the lid while they are
trying to seal...you want to REALLY know that they have sealed on their own, and you cannot know
that If you've poked it down yourself!   
Easy, Easy, Easy!

You can make these pretty by washing off the labels (you might need some Goof Off) and you can tie a pretty ribbon around the top.  You also can put this apple butter in regular canning jars that are cleaned and prepared the same way.
I got the notion a couple of years ago after tasting Williams Sanoma's Pumpkin butter, that it could also
be made the same way, with canned pumpkin, adjusting the spices (adding ginger to the mix), and
tasting it to adjust the flavors before it was baked.  I haven't tried it as of yet, but I know it could be
done!  And man, wouldn't that be good?????  

Coconut Macaroons

 When I was a little girl my grandparents lived in Conway Arkansas.  They had a fabric store downtown on Main Street which was very close to a yummy shop called Ed's Bakery.  Among the many yummy things they served was a phenomenal Macaroon.  I have been trying to find a recipe that resembled theirs for quite some time.  I think this one that I made up taste like what I remember.  I would love to have some of my Arkansas family members make this (that remember Ed's Bakery) and tell me what they think. 

Here is what I did:

In a Food Processor I put a small bag of coconut and 1/3 cup of flour.  I did a small chop on these to just make the coconut a bit smaller.

Next I took three egg whites at room temperature and beat them until soft peaks  formed.  Then I slowly added 1 cup of sugar while still beating with my electric mixer. 

 Next I folded in the Coconut flour mixture and added a splash of Vanilla.  

Bake at 350 for 12 minutes on Parchment paper and allow to cool completely.

Eat up these are yummy!

Strawberry Freezer Jam

 Strawberry Freezer Jam is another example of something that is so simple yet amazingly delicious.  I suggest you put this on your Hungry Momma French Toast!  My Mother in Law gave me this recipe and I have been making it for years! The first thought of Freezer Jam intimidated me, but now knowing how simple this is - ANYONE can make and enjoy this!

Ok - catch this because if you blink you may miss how easy it is....

I use frozen strawberries (I can get about one batch per bag)

Make sure that your strawberries are completely defrosted.
Smash berries!
Mix Together:
2 cups berries
4 cups of sugar

Bring to a boil and stir at boiling stage - 1 minute:
1 box of sure jel
3/4 cup of water
Mix the hot sure-jel in with the sugared berries and stir for 3 minutes until the sugar is dissolved. Pour into your containers -and wait 24 hours before freezing - or enjoy in the fridge up to three weeks - if it last that long!

Because these are made with Strawberries from the Freezer section you can make this delicious treat any time of the year - and it always taste like July!!

This is also a wonderful Gift Idea!  Just let your friends or family know to put it in the freezer if they don't plan on using it right away.  More than likely they are barely going to walk out your door without sticking their finger in it!