Fiesta Chicken April 16, 2018
This year has been crazy…But we’re back with a delicious recipe!
My sister found this delicious Mexican meal that you can make in your crock pot. It would be perfect for lunch or dinner. It is so easy to throw together; feel free to add other ingredients if you’d like. 😊
We served it over rice, but it would be delicious in a burrito, hard or soft taco shells, topping tortilla chips, and maybe even on a salad. The options are endless for this meal.
Give it a try, it is fantastic!
Layer in crock pot in the following order:
1 package frozen shredded chicken
1 Bag frozen corn
1 can black beans, drained
1 (8 oz) block cream cheese
1 packet fiesta ranch mix
1 Layer everything in crock pot on high, for 4 hours.
2 Stir once cream cheese has melted which is usually about 2 or 3 hours.
3 Let it marinate 30 minutes to 1 hour; whatever you think it needs.
4 Serve over rice, make burritos, inside hard or soft taco shells, over tortilla chips, or topping salads.
Luau Cake September 1, 2016
Hi!This month’s recipe is the cake we made for my niece’s birthday party last month. The theme of her party was luau, so my sister wanted to make a festive two layer cake (using four cakes in all) and keep the flavors really simple. To go along with the cake we had mixed fruit, a veggie tray and some chips. Our family enjoyed chatting with each other and watching my niece have fun with her new gifts; as well as, playing with her siblings and cousins.
This is our own recipe. We hope you like this colorful cake; have fun creating your own version!
Lewissisters Luau Cake!
1 yellow or white cake mix (regular or gluten free)
1 chocolate cake mix (regular or gluten free)
1 small box of chocolate pudding
1 small box of lemon pudding
Butter cream Frosting: (double the recipe for this cake)
1 stick butter, room temperature
1 tsp vanilla extract
2 cups powdered sugar
2 Tbsps milk, or more if needed
Food coloring, if desired
Directions for the cakes and puddings:
1. Grease a round 9 inch cake pan for the bottom cake and an 8 inch cake pan, trimming sides of the cake, (or a smaller cake pan) for the top cake.
2. Split your cake batters in half so you will have two chocolate and two white/yellow cakes.
3. Make the chocolate and white/yellow cake mixes according to the instructions on the boxes. Once the cakes are done baking, let them cool to room temperature.
4. In separate bowls, make the chocolate and lemon puddings according to the instructions on the boxes and set aside to thicken, about five minutes.
Butter cream Frosting:
1. In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is light and fluffy.
2. Add the vanilla extract; then slowly add the powdered sugar, with the mixer on low speed.
3. Add the milk and mix; followed by food coloring, if desired.
4. Then, mix the heck out of the frosting until it is the consistency and color you would like it to be. (If it is too runny, add more powdered sugar, if it is too thick, add more milk).
Assembling the cake:
1. On a serving plate, put one layer of the bigger cake down. (We used chocolate cake for the bottom layer).
2. Spread the chocolate pudding on top of the cake.
3. Add the second chocolate cake on top of the pudding.
4. Frost with a thin layer of frosting (a crumb coat) whatever color you would like. (We used yellow) and let it sit for a few minutes to set. When it has firmed up, finish spreading the remainder of the frosting all over the top and sides of the cake, so it is completely covered.
5. Put the first layer of the second smaller cake on top of the fully frosted bottom cake. (White cake)
6. Spread lemon pudding on top of the cake.
7. Put the final white cake on top of the pudding.
8. Put a crumb coating of frosting on top of this cake only, we used pink. And allow the cake to rest for a few minutes to set.
9. Frost the entire second cake with the remaining frosting and allow it to rest once more.
10. Decorate the cake however you want and enjoy!
11. For storage, keep the cake in the refrigerator. You may have leftover pudding which is delicious by itself or topped with whipped cream.
Lemon Bread July 20, 2016
Hi Everyone!This month’s recipe is a delicious Lemon quick bread. This recipe comes from one of my mom’s ward cookbook; I wrote it down a few years ago and recently ran across it. I decided the bread had to be this month’s recipe, because I love lemon in the summer time and my parents said it sounded amazing when I told them about it. The bread is almost like a pound cake, very lemony and delicious!
To make this bread gluten free I used gluten free flour. I also used regular milk, rather than almond milk; because I thought the almond milk would taste weird with the lemon. The recipe says the bread should sit 24 hours before eating, so the glaze can soak in. But my parents and I were not about to let this quick bread sit for 24 hours. Ha-ha The glaze is very delicious if you let it sit for the allotted time.
Regarding the glaze… Be careful with how much lemon juice you use, I went a little overboard with the lemon juice and it was overpowering. When you squeeze the lemons watch out for seeds. And the glaze will soak all the way through the cake so it may not come out of the pan very well, even if you have greased it. I ran a knife around the edge of the bread and shook the pan as it sat up-side down on a plate. After several minutes of shaking the pan, the bread fell out.
I hope you give this easy delicious bread a try. It is fantastic when it is eaten warm and even better the next day.
1/3 cup melted butter
1 cup sugar
½ tsp almond extract
1 and 1/2 cups sifted flour (gluten free)
1 Tbsp grated lemon peel (one large lemon)
1 tsp baking powder
1 tsp salt
½ cup milk
3 Tbsps fresh lemon juice, a little more than one half slice of a large lemon
¼ cup powdered sugar
1. Blend butter and sugar well, beat in eggs one at a time. Add almond extract.
2. Sift or mix dry ingredients together. Add dry ingredients to egg mixture alternately with the milk. Blend just until mixed.
3. Fold in lemon peel. Turn the batter into a greased loaf pan.
4. Bake at 325 degrees for 70 minutes, or until a toothpick comes out clean.
Mix fresh lemon juice and powdered sugar together; immediately spoon over baked hot loaf. (The glaze will soak all the way through the bread).
6. Cool for 10 minutes and remove from pan. Do not eat for 24 hours. (The bread is still wonderful if you eat it once it has slightly cooled)!
Frozen Lemonade Squares Gluten Free! May 19, 2016
Happy fourth birthday to the blog!
I cannot believe the blog is four years old, time has flown by! As always I would like to thank you, our wonderful readers for following and sharing our posts. Welcome to any new readers! Just a heads up, we only post a few times a month so if you would like to be notified of our posts, sign up and notifications will be emailed to you.
19 May 2016 marks the end of my two year Church Service Mission for the Church of Jesus Christ of Latter-Day Saints, to see what I am talking about click the following link. I am sad to say goodbye to the friends I have made, but I am looking forward to the new adventures ahead.
The recipe for this month is a delicious Frozen Lemonade Square. I wanted to forego the chocolate, “Gasp” and do something light and refreshing. I just love citrus fruit, it makes me happy! This dessert has a wonderful graham cracker crust; I love graham cracker crusts! My dad found gluten free graham cracker crumbs at our grocery store, making the recipe even easier to prepare.
We learned to spread the graham cracker crust in the bottom of the pan with your fingers to even it out. At first it won’t seem like enough crumbs; I was prepared to make more, but using your fingers to spread the crumb mixture will help. The mixture smells amazing!
Another reason I chose this recipe is because it is so fast to put together, absolutely no fuss. This dessert came from our ward Relief Society newsletter so I am not sure of the origin. We garnished our squares with some cool whip and graham cracker crumbs. Try other flavors like orange, lime, strawberry, etc.
I hope you enjoy this refreshing dessert!
FROZEN LEMONADE SQUARES
9 graham crackers, finely crushed (or enough to equal about 1 and 1/4 cups crumbs), gluten free
1/3 cup margarine or butter, melted
1 quart (4 cups) frozen vanilla yogurt, softened
1 can (6 ounces) frozen lemonade concentrate, thawed
1/2 cup thawed cool whip
Fresh mint springs and lemon slices (optional)
Mix graham crumbs and margarine. Press firmly onto bottom of ungreased 9 inch square pan.
Beat yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.
Freeze 4 hours or until firm. Cut into squares. Top each square with a dollop of whipped topping. Garnish with fresh mint sprigs and lemon slices, or graham cracker crumbs if desired.
Makes 9 servings, 1 square each; jazz it up: serve with fresh raspberries.
Funeral Potatoes Gluten Free April 1, 2016
This recipe is from Aunt Debbie, it is another family favorite. It can be a side dish or a main course for breakfast, lunch, or dinner; it is like a warm hug, so comforting.
For as long as I can remember my mom has made these funeral potatoes (Relief Society Potatoes) as we call them, for our Christmas breakfast. Alongside the potatoes we have pumpkin bread, ham and fruit. These potatoes are very popular in the Church of Jesus Christ of Latter-Day Saints community; they are usually served at funerals, hence the name Funeral Potatoes, but I have no idea where this tradition began. There are hundreds of versions of this recipe; in fact, I can think of two recipes in our family. As I said previously, we love to have these potatoes as a side dish; one of our favorite meals is with Barbecue ribs. Below is our recipe for barbecue ribs.
This year, the potatoes were a side dish for our Easter dinner which included ham and salad; it was delicious!
WE love to make the potatoes the night before we want to eat them and let them sit in the refrigerator. The longer they sit the better they are. To save on preparation time we use frozen hash browns rather than boiling and chopping our own potatoes. The gluten-free change of using Corn Flakes is something my parents and I absolutely love! I have posted the original recipe, with changes that we prefer.
Thanks for the recipe Auntie Deb!
6 medium potatoes pealed, cooked and cubed, or 1 bag of frozen cubed potatoes (We prefer using 1 bag of shredded hash browns)
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/3 cup chopped onion (if using dry onion flakes, do a little less than ¼ cup)
½ cup melted butter (save 2 Tbsps for breadcrumbs)
2 cups bread crumbs (crushed Corn Flakes)
In a large bowl, using a spatula, mix together soup, sour cream, cheese, onions and melted butter. Mix well. Add potatoes and stir. Put mixture in an ungreased 9 X 13 casserole dish.
Crush Corn Flakes in a zip-lock bag. Combined bread crumbs/Corn Flakes with 2 Tbsps melted butter and sprinkle over potato mixture
Bake uncovered for 30 minutes at 350 degrees.
This meal is better made the night before and left in the fridge; it is fantastic as leftovers.