Sunburst Cake

Sunburst Cake
1 Lemon cake mix
1/4 cup sugar
4 eggs
3/4 cup oil
1-10 oz. can of mandarin oranges with juice
Combine all ingredients.
Pour into 9X13 pan. Bake at 350 degrees for 30-35 minutes or until done. Let cool and top with frosting.
Frosting:
Fresh whipped cream
Top with strawberry

Sheepherder's Delight

Growing up, I can only remember my dad cooking one of two things, meatloaf and sheepherder's delight. He used to tell us how he learned to cook it over a campfire from an old sheepherder.

1 lb. sausage
2 lb. frozen diced potatoes
Oil for frying
1 onion, chopped
1 green pepper, optional
Salt and Pepper, to taste

Start with two large skillets or frying pans. Crumble sausage into one of the hot skillets and brown. Start potatoes in another deeper pan with oil according to package directions. When the sausage has browned, add onions and green peppers, cook for a few minutes until done, reduce heat to low until potatoes are done. When potatoes are cooked through and golden brown, combine with sausage, onion, and pepper mixture. Salt and Pepper to taste.

Chicken Coconut Curry

2-3 boneless, skinless chicken breasts, cut into thin strips
2 Tbsp. vegetable oil
2 Tbsp. curry powder
1/2 onion, sliced and cut in quarters
1 1/2 tsp. crushed garlic
1 14 oz. can coconut milk
1 pint of stewed tomatoes, drained
8 oz. can tomato sauce
2 carrots, peeled and thinly sliced on an angle
4 large Yukon Gold or Red potatoes, chopped
2 Tbsp. sugar
1/8 tsp. red pepper flakes (optional)
2 Tbsp. butter
salt and pepper to taste
Basmati rice, cooked according to package directions

Heat oil in a large skillet over medium high heat, stir in curry powder and cook for a minute stirring constantly. Add onions and garlic and cook for an additional minute. Add chicken and cook over medium heat until chicken is no longer pink. Add remaining ingredients,except butter, and stir to combine. Cover, reduce heat and summer for 40 minutes until sauce thickens and potatoes are tender. Add butter and stir until melted. Serve over basmati rice.

Crock pot Tamales

1 pork roast, cut into four pieces (about 2 lbs.)
1/2 onion, chopped
1 c. Rosarita Enchilada sauce
sprinkle of black pepper, to taste
1/2 - 1 c. water

Cook pork roast for 3 hours on high. Add onion, pepper and enchilada sauce and continue to cook on high for another hour. Shred pork, add water, drop masa dough by 2 Tbsp. scoop on top of meat mixture (like a dumpling). Continue to cook on high until done, about 1 1/2 - 2 hours.

Masa dumplings
2 c. Maseca (Instant corn masa mix)
2 c. warm chicken broth (2 c. hot water + 2 tsp. chicken base or bouillon)
1 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening

Cream shortening with baking powder and salt. Add Maseca 1 cup at a time until crumbly like pie crust dough. Slowly add broth while mixing. Let sit to allow mixture to thicken.

Throwdown Chili

2- 15 oz. cans black beans

2- 15 oz. cans white beans

1- 16 oz. can kidney beans

1- 16 oz. can pinto beans

3- pints bottled tomatoes, diced

2- 4 oz. cans green chilies

8 jalapenos, roasted

1 lb. ground beef

1 large onion, chopped

1 pkt. chili seasoning

1/4 c. brown sugar, loose- not packed

1/4 c. ketchup

1/2 tsp. salt

1/4 tsp. black pepper

1/2 c. water

Roast jalapenos by slicing in half lengthwise, take out seeds and place on a cookie sheet. Cover loosely with foil and bake at 400 degrees for 30 minutes. Place in a ziploc bag and let cool. Peel as much of the skins off as you can and then chop the peppers. Brown the ground beef with the chopped onion. Drain and rinse all of the beans. Drain tomatoes. Combine all ingredients in a large crock pot and cook on low for 8 hours.

Calzones

1 c. warm water
1 tsp. sugar
2 ¼ tsp. yeast
2 Tbsp. olive oil
½ tsp. salt
3-3 ½ c. flour
Grated mozzarella cheese
Pepperoni, sausage, etc.

Combine water, sugar and yeast. Let sit a few minutes to soften yeast. Add remaining ingredients and mix with an electric mixer for 5 minutes. Let rise 45 minutes. Divide dough into eight pieces. Roll into circles. Fill with your favorite pizza toppings. Fold over and seal edges. Cut a small slit in the top to allow steam to escape. Bake 450 degrees for 15 minutes. (I usually double the batch and put some in the freezer for a quick lunch.) Serve with marinara sauce.

Coconut or Caramel Syrup

There isn't a picture for this post because one would never do it justice. Just take my word for it that you will never want anything else once you've tried it! The coconut version is the most popular in our family served with Belgian waffles or fluffy french toast.

1/2 c. buttermilk
1/2 c. butter
1 c. sugar
1 tsp. baking soda
1 tsp. vanilla OR coconut extract

Combine buttermilk, butter, sugar, and baking soda and bring to a boil. Remove from heat and add extract of your choice. Chill. Makes about 1 1/2 c. of syrup.