Latest Recipes

Chicken-Corn Chowder

This Chicken-Corn Chowder Recipe is a great hearty soup that is one of our favorites. It can be prepared quickly and the recipe can easily be cut in half for a smaller amount. Perfect for a cold day!

  • 4 T butter
  • 1/2 C chopped onion
  • 1/2 C chopped celery
  • 2 jalapeno pepper, seeded and minced
  • 4 T flour
  • 6 C 2% milk
  • 4 C chopped roasted skinless, boneless chicken breasts (about 4 breast halves)
  • 3 C  fresh or frozen corn
  • 1/2 t ground thyme
  • 1/2 t ground red pepper (or you can substitute black pepper)
  • 2  (14 ounce) cans creamed corn
  • Optional:
  • 6-8 slices of cooked and crumbled bacon (I prefer Niman Ranch – available at Trader Joes)  

 Melt the butter in a large dutch oven over medium heat. Add onion, celery and jalapeno, cook for 5 minutes or until tender, stirring frequently. Add flour, ground thyme and ground red pepper;  cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil over medium heat and cook until thick (about 5-8 minutes). Makes about 12-1 C servings

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Tex Mex Layered Dip

Our family has enjoyed this Tex Mex Layered Dip Recipe for years. It is a great appetizer with tortilla chips for any party or gathering. 

  • 2 cans Fritos bean dip (9 0z. can each)
  • 3 avocados, peeled
  • 2 T lemon juice
  • 1/2 t salt
  • 1/4 t pepper
  • 1 C sour cream
  • 1/2 C mayonnaise
  • 1T taco seasoning

Topping:  shredded cheddar cheese, sliced olives, green onions (sliced), large tomato (seeded & chopped)

Spread bean dip on 12″ serving plate. Mash avocados with lemon juice, salt and pepper – spread over bean dip. Combine sour cream, mayonnaise & taco seasoning – spread over avocado layer. Sprinkle top evenly with cheese, olives, green onion & tomato. Refrigerate 1-2 hours before serving.  Serve with your favorite tortilla chips……and maybe a good margarita!

Note: For the avocado layer, you can substitute prepared guacamole.

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Impossible Chicken and Green Chile Quiche

Impossible Quiche Recipes using Bisquick have been around for many years.  They are a quick alternative to traditional quiche recipes without sacrificing taste. Plus, Bisquick’s new “Heart Smart” baking mix is low fat, low cholesterol and 0% trans fat. This Chicken and Green Chile Quiche version I created and is my favorite.  Check out other versions of Impossible Quiches Recipes below or use the basic recipe and create your own.

Basic Recipe:

  • 1 C Bisquick, original or “heart smart” (white box)
  • 2 C milk
  • 4 eggs
  • 1 C shredded gruyere cheese
  • 1/4 t salt
  • 1/8 t pepper
  • 1/3 C finely chopped sweet white onion

For Chicken and Green Chile Version, add:

  • 1 C cooked chicken breast, cut into very small pieces
  • 1/2 C canned roasted green chiles, drained

Heat oven to 400 degrees. Spray 10″ pie plate with Pam. Sprinkle chicken, cheese, onion and chiles evenly in pie plate. Beat bisquick, eggs, milk and salt & pepper in blender until smooth (about 20 seconds) or on high speed with hand mixer for 1 minute. Very slowly, pour mixture over other ingredients into pie plate. Bake 30-40 minutes until a knive inserted in middle of quiche comes out clean. Let stand 5 minutes before cutting.  Serves 6  – Reheats well in microwave.

For Traditional Bacon Version, add:

  • 10-12 slices bacon, cooked and crumbled (Niman Ranch Brand is a great brand) 

Prepare and cook as directed above.

For Chicken-Vegetable Version, add:

  • 1 C cooked chicken breast, cut into very small pieces
  • 1/2 C zucchini, chopped
  • 1/2 C brocolli, chopped
  • 1/2 C tomato, seeded and chopped

Prepare and cook as directed above. You can add sliced tomatoes to top before cooking, if desired.

For Cheeseburger Version, add:

  • 1 C cooked ground beef or ground turkey
  • Substitute 1 C shredded cheddar cheese for the gruyere cheese.

Prepare and cook as directed above. You can add sliced tomatoes to top before cooking, if desired. Or you may add 1/2 C seeded and chopped tomato over the meat.

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Ultimate Chocolate Cake

This Ultimate Chocolate Cake Recipe is a moist chocolate cake, carmel, toffee candy, chocolate shavings and whipped topping……need I say more?  When you serve this cake, everyone wants the recipe. Using a package cake mix makes it an easy but decadent dessert!  

  • 1 package devil’s food cake mix (I prefer Pillsbury)
  • 7/8 C canned sweetened condensed milk
  • 3/4 C carmel ice cream topping (I prefer Hersheys)
  • 4 Health chocolate covered toffee bars (chopped in small pieces)
  • 2 small Hershey chocolate bars, using a peeler to make shavings
  • 1 ( 8 0z) container cool whip topping, thawed

Bake cake according to package directions for a 9X13 inch pan, cool on wire rack for 5 minutes. Make slits with a knife across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and carmel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits, spreading if necessary. Sprinkle half of the crushed Health bar over the entire cake while still warm.

Let cake cool completely, then top with cool whip topping and decorate top of the cake with remaining Health bar pieces and chocolate shavings. You can add swirls of any remaining carmel topping if desired. Refrigerate. The cake becomes more moist after being refrigerated overnight.

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Butternut Squash Soup

This Butternut Squash Soup Recipe is so simple, yet a healthy and satifying soup that everyone will think you spent hours making.

  • 1 – 2lb. box of  peeled and chunked butternut squash (I found at Costco)  Or you may use about a 3lb. whole squash that has been peeled, removing the seeds and string and cut into 1- to 2-inch chunks.
  • 3 slender or 1 1/2 larger leeks, white parts only, split lengthwise, washed, and cut into 1 inch long pieces
  • 3 C of milk (I used non-fat milk, but for a richer version use whole milk)
  • 3 C water
  • Salt and pepper
  • Fresh grated nutmeg (or ground nutmeg)

Add squash, leeks, milk and water into a large dutch oven or soup pot and bring to a boil. Lower heat to a simmer and cook 25 to 35 minutes, or until squash is soft enough to mash when pressed lightly with back of a spoon.

Using a blender or food processor, puree the soup in batches until it is very smooth. Season with salt, pepper and nutmeg to taste and reheat. Garnish with toasted nuts and heavy cream, if desired.

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Italian Sausage and Tortellini Soup

The Winning Prize

So if you have looked at many of our recipes, we always try to include a picture of the food. However now you are looking at a set of knives. What the heck? Well these knives are the grand prize for the Davies Family Cook Off last winter and I somehow neglected to get a picture so I can only show what this recipe won. Oddly the handles match the decor in our toy hauler so it must have been meant to be.
So now as summer comes to an end and eventually we start to cool off, a nice hardy soup recipe might come to mind so give this one a try.
  • 1lb Italian sausage (its a toss up between medium and hot for us)
  • 1C Chopped onion
  • 2 Large garlic cloves, roughly chopped
  • 6C Beef stock
  • 2C Chopped tomatoes, (14-16 ounce can)
  • 1 Can tomato sauce (8 ounce)
  • 1 Large zucchini, sliced
  • 1 Large Carrot, sliced
  • 1 Red bell pepper
  • 1/2C Dry red wine
  • 2tbsp Dried Basil
  • 2tbsp Dried oregano
  • 8-10oz Cheese Tortellini
  • Fresh Parmesan as a garnish

Saute the Italian sausage  in heavy Dutch oven over medium-high heat crumbling with the back of a spoon until browned throughout. Transfer the sausage to a large bowl, leaving the drippings in the pan. If you are trying to keep this health conscious then remove all but 1tbsp. Add the onion and garlic to the pan and saute until translucent. Now return the sausage to the pan and add the remaining vegetables, tomato sauce, stock, wine, basil, and oregano. These need to simmer for about 40 minutes or until all vegetables are tender. This base can be stored for a couple days without degrading the quality.

When ready to eat add the tortellini to the base and cook until tender. Check your tortellini packaging for how long this should take but roughly 8-10 minutes should do. Sprinkle a little Parmesan onto each serving and enjoy.

Many thanks to Glenn and Reyna for sharing this winning recipe.

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Spicy Mayonnaise

This recipe is used for the Baja Fish Tacos but could be used for many other things as well

Ingredients:

  • 1C. Mayonnaise
  • 1/2 Bunch Cilantro, Minced
  • 1 Clove of Garlic, Peeled and Minced
  • 1/4 Tsp. Tabasco Sauce
  • 3 Tbsp. Fresh Lime Juice
  • 1/2 Tsp. Black Pepper

Combine all ingredients into small mixing bowl and whisk together. Refrigerate until needed.

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Baja Fish Tacos

Baja Fish Tacos

Baja Fish Tacos

A favorite past time for my group of friends is doing a fish fry at the beach or after a fishing trip. I will admit that this recipe doesn’t require any special or extremely fresh fish but thats just how we do things. I will also admit that I have never done this without quadrupling the recipe to serve 15-20 people so if it doesn’t work out in small batches please comment on your results.

Batter Ingredients:

  • 1 C. All Purpose Flour
  • 2 Tbsp. Ground Paprika
  • 1/2 Tsp. Ground Pepper
  • 1 Tbsp. Salt
  • 1/4 C. Cornstarch
  • 1 Tsp. Granulated Garlic
  • 1/4 Tsp. Cayenne Pepper
  • 2 C. Ice Cold Premium Beer

The Rest of the Ingredients:

  • Peanut Oil for Frying
  • 2 Lbs. White Fish
  • 1 C. All purpose Flour
  • 1 Tbsp. Ground Paprika
  • 16 Corn or Flour Tortillas, Warmed
  • 2 C. Green Cabbage, Shredded
  • 1 C. Spicy Mayonnaise
  • 1 C. Pico De Gallo
  • 2 Limes Sliced into Wedges
  1. Mix all of the dry batter ingredients together into a large mixing bowl. The beer should remain on ice until everything is ready to fry. Then mix in less beer than what is called for so you can add more to keep a thick but still somewhat soupy consistency. Add more beer as needed. Also the beer often needs to be checked for quality, a few swigs should be enough.
  2. As you can see from the picture below we used a large pot of oil but this was to accommodate 10 pounds of fish to feed a small army. Less oil may be used but the real trick is to keep the oil between 350 and 400 degrees. So how much oil to use isn’t important but keeping it at the right temperature is. If you have one of those fancy deep fryers then this is easy but out on the beach with a modified turkey fryer this can become a challenge.

    fish fry

    Fryin Fish on the Beach

  3. Now you need another large mixing bowl for the remaining  flour and paprika. This is mixed together as the first place the chunks of fish go. Get pieces of fish coated in the flour and then drop them in the other mixing bowl with the batter. Once coated with batter slowly add to the hot oil. The fish should get turned to ensure both sides get browned evenly. Once they are golden brown they are ready to remove and set on some paper towels to let the excess oil drain off.
  4. Now the tacos can be assembled and enjoyed
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Awesome Rainbow Cupcakes

rainbow cupcakes

These cupcakes are great for a cool kids dessert.

  • Betty Crocker SuperMoist® WHITE cake mix
  • Food coloring (red, blue, yellow)
  1. Mix Betty Crocker SuperMoist® WHITE cake mix as directed on box.
  2. Preheat oven to 350 degrees.
  3. Divide cake mix evenly into 5 bowls.
  4. Add food coloring to the bowls. Make the colors red, blue, yellow, orange, and green (do not mix colors together).
  5. After adding food coloring, take the blue cake mix and put a spoonful in the cupcake wrapper even the batter out and repeat with the other 11 cupcakes.
  6. With the green layer take a spoonful and carefully lay the batter on top of the blue layer. Try not to mix the layers together. Repeat with the yellow and orange.
  7. For the last layer (red) be sure to cover the orange layer fully.
  8. Bake cupcakes for 19 minutes.
  9. Once cupcakes have come out of the oven, place on a cooling rack.
  10. After cupcakes are fully cooled down, frost with any kind of vanilla frosting.

Now of course you don’t have to do the exact same colors. Mix the layers around or make some crazy cool colors. You can even make patriotic red, white, and blue cupcakes, or your favorite sports team colors.

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Classic Refried Beans

Refried Beans

Refried Beans

Refried beans have always been a favorite of mine and it is always a pleasure when I get the homemade ones.

  • 1lb Pinto Beans
  • 1 Clove of garlic
  • 1 tbsp salt
  • 1 jalapeno seeded and deveined
  • 1tbsp chorizo (from a carniceria, not a grocery store)
  • 2-5tbsp vegetable oil (depending on how health conscious you are)

Start by rinsing your beans with water. This is also a good time to check for foreign objects in your beans. Occasionally it happens so it is worth checking. Then add your beans to a large pot and add enough water to fill a couple inches above the bean level. Add you garlic whole, cover, and simmer for two hours stirring occasionally.

cooking beans

Slow cooking the beans and doing the moonwalk

Remove from heat and add salt to the mixture. Now heat a large skillet with your oil and saute your jalapeno for a minute or or two. Now add your chorizo to the skillet leave under medium heat for another two minutes. Next use a slotted spoon to add your beans to the skillet and start mashing with a potato masher. Slowly add your leftover bean water to the mixture until you get the desired consistency.

tip: If you are not a huge chorizo eater then you can buy some and cut it into little pieces and freeze it. Then pullout pieces to use as your seasoning.

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