PIZZA BURRITO PIE

   I recalled my days as a foster mother of five children and scraping to make ends meet after reading about Colorado food stamp recipients documenting their struggles to survive and feed their families. 
   Tonight, I made one of my budget meals. It is Pizza Burrito Pie with Chicken-Herb Rice.  One package of medium tortillas, one large can of refried beans, and 3 cups cooked pinto beans makes up the bulk of this recipe. I always made a pot of bean soup and sweet yellow cornbread the day before, then used the leftover beans. 

PIZZA BURRITO PIE

8 medium flour tortillas
1 large can refried beans
3 cups pinto beans, drained
1/4 cup mild taco sauce (I save leftover packets from fast-food)
1/4 cup shredded Mexican cheese
1 packet taco seasoning (I use coupons to get it free)
1 cup chopped tomatoes
1 cup chopped onion
1/2 cup chopped cilantro
Juice 2 limes
Juice 1 lemon

Preheat oven to 350 degrees. Line a large pizza pan with parchment paper of spray with cooking spray. Set aside. Mix all beans, taco sauce and seasoning, cheese in a large bowl, mixing well. Place four tortillas on a large pizza pan. Add feeling, leaving 1/4 inch around edges. Place another tortilla on top of each. Place in a 350 degree pre-heated oven and bake for fifteen to twenty minutes. 
   In a medium-sized mixing bowl, mix tomatoes, onion, cilantro, and lime and lemon juices, tossing well. Place in refrigerator. 
   Add sour cream, more taco sauce, and tomato-onion topping. Serve with Chicken-Herb Rice. 

CHICKEN-HERB RICE

3 tablespoons Land O' Lakes salted butter
2 cups rice
1 tablespoon chicken base
1/4 teaspoon ground thyme
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon  seasoned salt
2 1/2 cups hot water

Heat butter over medium-high heat. Add rice and herbs,  and saute until brown. Add  hot water, stirring well. Reduce heat to medium-low, cover and cook for ten to fifteen minutes. 





 

Puffed French Toast

We are huge fans of French toast. Therefore, when I saw a Youtube video of Disney's Puffed French Toast last year, I made a mental note to try it. 
   Doing a Google search, I found it on www.AlEars.Net.
   Suffice to say, it was a big hit at my house. Jessie had five pieces, and Andrew had four pieces. I was stuffed after eagerly consuming three pieces. 
   AllEars.Net has everything Disney, from Disney recipes, given to them by readers or Disney chefs, to planning your trip. Please check them out. 

XOXO

SICILY

 

Whoopie Pie Book is Out

   Whoopie Pie Bakers is now in one complete novel. I enjoyed writing it, hated to see it end. I am writing on the fifth volume of Amish Snowflakes today. I hope to get that serial done by mid-March. Happy Reading!


XOXO

SICILY

BBQ Chicken

I made BBQ Chicken with a different twist. Add garlic-Parmesan Potatoes and Seasoned Green Beans, and this meal is a winner. The recipe is below. 

BBQ Chicken 

6 chicken breasts, cooked and shredded or chopped

3 cups tomato sauce

1 cup brown sugar, packed

4 cloves garlic, minced

2 teaspoons seasoned salt

1 teaspoon ground black pepper

2 teaspoons ground mustard

1 teaspoon celery seed

1 teaspoon dried parsley

1/2 teaspoon paprika

1 large sweet onion, finely chopped

1 heaping tablespoon of grape jelly

Mix all but the chicken in a heavy saucepan. Cook until boiling, stirring constantly. Reduce heat to simmer, add chicken and let simmer half an hour. Serve on toasted buns.

Chicken Teriyaki

I made Chicken Teriyaki with Teriyaki noodles this past week, and I have to say that it was so tender that it fell on the bone, savory with the perfect sweetness. It is easy to make. 

Chicken Teriyaki

1 whole chicken, cut up with legs attached to thighs
1 jar Teriyaki sauce from Aldi
1 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon sugar

Cut up chicken and pat dry. Mix dry seasonings  pat onto chicken. Place in parchment-lined baking dish, then pour Teriyaki sauce over chicken. Cover with foil and bake at 300 degrees for an hour to an hour and twenty minutes. Check halfway through and pan sauce from pan onto chicken. Cover and continue baking. Last ten minutes, uncover to let the skin brown.

Whoopie Pie Books and Bread-Sticks

   I finished the popular Whoopie Pie Bakers series today. I added my bread-stick recipe at the end of the book. I have had fun writing this series and hate to see it end, so there will be a spin-off series in May. 
http://www.pinterest.com/pin/178666310191600195/

CIA Love Is Blog Hop is underway, and I am giving away a free Kindle copy of An Autumn Wind in Walnut Creek as well as an autographed copy of Amish Lilies by the Lakeside.  To enter, just comment about what you think "love is" in the comment section. Click on the link above to enter other giveaways.

Good Luck, Angels

Sicily Yoder

Parmesan Potatoes

   Hello, Angels. I hope the New Year is going good for you. I made some Parmesan-Herb Baby Klondikes I heated up leftover green beans and BBQ, and it was very good. For the potatoes, you add finely chopped Thyme, basil, parsley, Jane's Krazy Mixed-Up salt, seasoned salt, and garlic.  I heated 1/4 cup extra virgin olive oil and 1/4 butter over medium-high heat and added the halved potatoes. Cook until dark brown on the open side of the potatoes, then turn, reduce heat to medium, and cook additional ten minutes.Add grated Parmesan cheese after turning.

Happy New Year and New Recipe

   Happy New Year, Angels. What are some of your goals for the New Year? Some of mine are as follows....

1. Have more lunches with my family.
2. Publish a quarterly devotional.
3. Coach six new authors.
4. Publish one-hundred short story volumes.
5. Publish ten novels (from short story serials)
6. Travel to Paris, Geneva, and Denmark.
7. Bring The Gospel of Jesus Christ to new countries.
8. Enrich current relationships.
9. Increase income to 10K a month (around 4K-5K now.)
10. Visit and feature ten spas on my travel blog.
11. Travel to Florida to see Gabriel.
12. Book a successful book tour.
13. Visit schools for my Be Real, Stay Strong. Don't Be Bullied, and Don't Do Drugs campaign.
14. Bless more people in need with my #Powerofprayerlunchhour.
15. Triple help to the less fortunate. 
16. Help the food banks more.
17. Double prayer time and quiet time with God.

   On the food front, I made  Mesquite Turkey-Stuffed Burrito with Candied Ambrosia Apples and Cinnamon Tortilla Wedges.  The burrito has Velveeta cheese, Rotel diced tomatoes and jalapenos, taco seasoning, Oscar Mayer Mesquite Turkey Breast Strips, and sour cream.
   I made the Cinnamon Tortilla Wedges by cutting tortillas into wedges, then frying in extra virgin olive oil. You need to drain them on paper towels, then sprinkle with cinnamon and sugar.
   I cooked the Ambrosia apples in extra virgin olive oil, butter, and brown sugar (3 tablespoons each), then added a cinnamon stick halfway through cooking. Cook until a rich, brown color.

Wonderful Recipes Adapted from Betty Crocker's Cookbook

   I get two posts in one day! What a blessing! See the elegant wafer-like cookies and Lime Refrigerator Cookie preparation above. Both were adapted from Betty Crocker's Cookbook.  I've always been a big fan of any refrigerated dough cookies. The key is to roll the log well in parchment. I usually roll in nuts, but since I am still healing from a wisdom tooth extraction, I am trying to stay clear of nuts. The cream for the cookies is a simple vanilla buttercream.

 I am baking for our Christmas dinner tomorrow. I also baked Hot Chicken Quiche for the Lawrenceburg Police Department and me.  I have tea cookies in the oven. two small butter cookies are filled with a light, sweet cream. Line Refrigerator Gelatin Cookies are chilling in my second refrigerator. What are you cooking at your place?

Petite Fours and Bon Bons

I came home from errands and found a gift on my front porch. Thank you to my wonderful eldest son, Angel David Andrew Bentley. I love Bon Bons. But, I have to say it was good to much into a mint cake with a mound of creamy icing without having to slave in the kitchen during book deadlines. I have four short story volumes, each four chapters, to get out by Friday since Sony, Apple, and Kobo are taking of for Christmas break until January. Now...I need coffee.

   I always take my baked goodies to the local police department. I have since I started the bakery years ago. They don't get the credit they deserve. I made them a fudge candy pie. I also took a basket and a plate of fudge cut-outs to my wonderful attorney. I am so blessed to live in a quaint, small Kentucky town. I might write a book about it one day.
   For more #authorfacts, I am  sky-rocketing an author consulting firm, entitled, Simply Success Services. I am very excited about it. For a trial, I will be helping authors for free. Many asked me for my marketing plans and asked how I was able to make almost 50K this year alone. I am always busy writing and testing new recipes, so was hesitant, but I finally decided to leap out and brave new waters. We'll see how it does.

Christmas Fudge Book and Recipes

 The first volume of White Christmas Fudge was released today. Sweet Amish Grace is about a sweet love that blossoms in picturesque Sugarcreek, Ohio. Second chances, love, and the strength of God's hands, touching a whole community is what makes this serial a wonderful Christmas read.


  I delivered some food gift baskets to area merchants today. I also made some Christmas peanut butter fudge and banana bread for tomorrow's gifting. I love the fudge and banana bread. My mother makes the old-fashioned version of peanut butter fudge while I make a quicker version. Recipes are below. Enjoy!

PEANUT BUTTER FUDGE

2 cups creamy peanut butter
1 can vanilla cake icing
1 tablespoon vanilla extract

Line a 4 X 4 baking pan with foil. Spray with cooking spray and set aside. melt peanut butter and cake icing over medium heat until melted. Add in vanilla, stirring constantly for two minutes. Pour into prepared container and refrigerate overnight. You can place in the freezer for three hours if it is needed that evening for dinner.

OLD-FASHIONED COCOA FUDGE

3 cups sugar
2/3 cups cocoa
1 1/2 cups milk
1/8 teaspoon salt
1 tablespoon vanilla extract
1/2 cup butter
1 cup chopped walnuts
Line a 4 X 4 pan with foil, then coat with cooking spray. set aside. Add first four ingredients and cook until 234 degrees on a heavy candy thermometer. DO NOT STIR while cooking.  Add 1/2 cup Land O' Lakes butter, then add a tablespoon vanilla extra, stirring constantly for two minutes or glossy. Add in nuts. Mixture should be 110 degrees when you pour it into prepared pan.

COCOA MARSHMALLOW FUDGE

3 cups sugar
2/3 cups cocoa
1 1/2 cups milk
1/8 teaspoon salt
2 tablespoons corn syrup
1 tablespoon vanilla extract
2/3 cup butter
1 cup chopped walnuts
1 cup mini marshmallows
Line a 4 X 4 pan with foil, then coat with cooking spray. set aside. Add first four ingredients and cook until 234 degrees on a heavy candy thermometer. DO NOT STIR while cooking.  Add 2/3 cup Land O' Lakes butter, then add a tablespoon vanilla extra, stirring constantly for two minutes or glossy. Add in mini marshmallows and nuts.  Mixture should be 110 degrees when you pour it into prepared pan.

  
   I am fixing Cheddar Quiche for Christmas brunch. It is quick and easy. We serve it with spiced eggnog and fresh cut fruit. This is one of the recipes in my 2014 Christmas cookbook, entitled, Christmas Brunch, which I will be pitching to agents. It can be made the night before and placed, wrapped, in the refrigerator.

   You can also add leftovers. I've tried different variations, and all were good. The flaky pie crust and moist, fluffy eggs and cream create a wonderful Christmas experience for guests. Be ready for a recipe request.

CHEDDAR QUICHE

2 8-inch deep dish pie shells, thawed and pricked with a fork (to allow air to escape)
8 large eggs at room temperature
2 cups heavy whipping cream
1/4 cup fresh chopped chives
2 teaspoons ground thyme
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon garlic powder
2 cups shredded Cheddar cheese

Preheat oven to 400 degrees. Place one-inch foil around edges of pie crusts and set aside. Beat eggs, then add cream and beat again until smooth. Add remaining ingredients and pour into prepared pie pans. Place in oven. Bake five minutes, then turn temperature down to 375 degrees. bake ten to fifteen more minutes. Let set for five minutes before slicing. Serve with sour cream and chopped chives. Refrigerate any leftovers.

AMISH CHRISTMAS

AMISH ROMANCES

Chicken Pot Pie, A Family Favorite

  

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My family loves food that sticks to your ribs, basically, comfort food with a Southern flare. We also enjoy the ambiance and texture of puffed pastry.  Since puffed pastry is time-consuming (my version), I usually cut corners and buy the boxed kind.  It's one of my little secrets (but you know know) and one of Mother's secrets too. 

   To make the filling, I NEVER used canned veggies. I refuse to cut corners there. I also recommend buying local or at Whole Foods because of the pesticides on the food.  The key for the filling is to use both, cream of mushroom and cream of chicken soup, added with the veggies, spices, and heavy cream.

   I have the recipe below, but if you prefer a pie shell, use 2 9-inc deep dish shells and flute the top crust to allow steam to escape out of pie. 

CHICKEN POT PIE

2 9-inch pie shell or 2 boxed puffed pastry, cooked, tops off (keep to garnish), and cooled.

1 cup heavy cream

1 can cream of mushroom soup

1 can cream of chicken soup

1 tablespoon Spice Islands Chicken Stock Base

1 teaspoon ground black pepper

1/4 cup finely chopped parsley

1 teaspoon celery seed

1 stalk celery, finely chopped

3 large chicken breasts,. skinned and finely chopped

2 cups sweet corn

1 cup peas

1 cup chopped carrots

2 cups finely chopped potatoes

2 cloves garlic, finely chopped

1 teaspoon paprika

1 teaspoon ground sage

1/4 cup flour

Preheat oven to 375 degrees. Do not prebake pie shells, set aside. Bake puffed pastry (if using that version) and set aside.  Mix remaining ingredients and pour into pie shells if using them. if using puffed pastry, heat mixture over stove until thick, then spoon into puffed pastry. Garnish with top of pastry shell and a sprig of fresh parsley. 

Amish Garden Made Two Best-Seller Lists

   Imagine how excited I was to find out that my Amish Garden Slow Cooker cookbook made it to #2 on TWO Best-Seller lists: Best Southern Cooking and Seasoning Cooking.   I am so humbled!
   As most who follow me on my Facebook page, https://www.facebook.com/AmishFictionAuthorSicilyYoder, know I have been slaving away at VERY lengthy revisions for my Amish Romance Christmas books. I love my editors, Ashlee Anne, Jessie Colegrove, and Tammy L. Hensel. They make me a better writer.
   While my focus is on fiction, I still share my love of food through cookbooks, partly because I miss my work as a sales representative for Land O' Lakes, Alouette, and Pillsbury. A car wreck almost three years ago forced me out of that line of work. Therefore, I still enjoy sharing recipes with their products.
   I have decided to have a contest on my Facebook page (link is above) to celebrate this awesome milestone in my writing career. Winners will receive a copy of Amish Garden Slow-Cooker Cookbook.

   To enter, simply post your favorite recipe using Land O' Lakes butter and Pillsbury's ready-to-use products.

Good Luck!

Sicily Yoder

Early Morning Breakfast

    I fixed banana bread and lattes this morning for breakfast. Ashlee took a French vanilla latte in her thermos. I also fixed hazelnut. I like both. Banana bread was my top seller in my bakery. It has a lot of bananas and less sugar than most recipes. 
   Since it is a top secret recipe, I can't give it out. It's the only recipe I don't give out. However, I do have another one which is very good. Enjoy!

BANANA BREAD

1 cup mashed bananas
3/4 cup sugar
1 cup English walnut halves
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking soda
1 tablespoon vanilla
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup extra virgin olive oil
2 eggs, beaten and added one at a time
1/2 cup milk
1 stick butter, softened

Preheat oven to 350 degrees. Spray and flour one large loaf pan and set aside. mash bananas. Add spices and mix well. In another bowl, sift flour, salt, and baking powder. Combine mixtures. Add beaten eggs one at a time, stirring well, scraping the sides of the bowl. Add remaining ingredients except walnuts. Mix well. Fold in walnuts.  Pour into prepared pan and bake at 350 degrees for twenty to thirty minutes. Cool on a wire rack.