Welcome!

Welcome to my recipe collection.

I’ve been collecting recipes for years. If I remember the source, I will state it at the top or bottom of the recipe. If I don’t remember the source, it came from one of the following places:

  • Actual passed-down family recipe
  • Something I consider a “family recipe” but my mom actually clipped from somewhere decades ago
  • Something I clipped from a 2010’s issue of Southern Living magazine or Martha Stewart magazine
  • Something I copied from the internet a while ago and don’t remember the original source

If you are the original author of a recipe and I didn’t credit you properly, please e-mail me proof that you are the author and I will add a link back to you (or take it down, if that’s what you really want).  I’m not trying to plagiarize or pretend that I’m good at coming up with recipes on my own. I’ve never written my own recipe in my life!

This site is meant mostly as a resource for myself to keep all the delicious recipes I’ve found in one convenient place.  But if someone else finds these useful, then I’m glad to have helped.

8-14-2016 |

Tex Mex Enchiladas

Ingredients

  • 15-20 corn tortillas

Filling:

  • 1 pound ground beef
  • 4 tbsp taco seasoning
  • 1/4 c monterrey jack cheese, shredded
  • 1/4 cup cheddar cheese, shredded

Sauce:

  • 4 tbsp butter
  • 6 tbsp all-purpose flour
  • 4 cups unsalted beef broth
  • 1 1/2 tsp kosher salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • Pinch of black pepper

Instructions

  1. Preheat oven to 350 degrees F and grease a 9″x13″ casserole dish.
  2. Cook ground beef with the taco seasoning until completely cooked with no pink showing. Transfer to a bowl and set aside.
  3. Heat sauté pan over medium heat. Add butter and melt completely.
  4. Sprinkle the flour over the melted butter and whisk to form a roux. Cook for 2-3 minutes.
  5. Add beef broth a splash at a time, whisking thoroughly after each addition until all the broth has been incorporated.
  6. Add the remaining sauce ingredients and cook for 7-10 minutes, stirring occasionally and allowing to thicken.
  7. Add just enough sauce to the casserole dish to thinly coat the bottom.
  8. Add the cheeses to the beef mixture and stir.
  9. Heat the tortillas:
    • Separate the tortillas into stacks of 6.
    • Wrap each stack of 6 in damp paper towels.
    • Microwave each stack on a plate for 1 minute.
  10. One at a time, add about 2 tbsp of filling to a tortilla and roll tightly. Then place seam-side-down in the casserole dish. Place them side-by-side in a single layer.
  11. Pour remaining sauce evenly over the enchiladas then sprinkle with extra cheese.
  12. Cover with foil and bake for 20 minutes.
  13. Remove the foil and bake for an additional 15 minutes.

Comments

Source: The Anthony Kitchen Tex-Mex Beef Enchiladas Recipe

2-04-2026 |

Tex Mex Seasoning

Ingredients

  • 1/3 cup + 2 tsp cumin
  • 3 tbsp + 1 tsp kosher salt
  • 2 tbsp chili powder
  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • 4 tsp black pepper
  • 4 tsp onion powder

Instructions

Add all ingredients to an airtight container and shake thoroughly.

Comments

Source: The Anthony Kitchen Taco Seasoning Recipe

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Cannabutter

Note: This recipe is not intended to be used anywhere where any of its ingredients are illegal.

Ingredients

  • 1.5 oz cannabis buds
  • 1/2 c butter
  • 1/2 c water

You can increase the amounts to make more or less, or to make the end result stronger or weaker to your liking, but the butter and water maintain a 1:1 ratio.

Instructions

  1. Preheat oven or air fryer to 245 degrees F.
  2. Loosely break up the buds and place them in an oven safe dish. If using an air fryer or convection oven, it is recommended to cover the dish with foil to prevent the air from blowing the buds out of the dish.
  3. Cook for 30-40 minutes.
  4. Put the butter and water in a saucepan over low heat until the butter is completely melted.
  5. Add the cooked buds and simmer over low heat for 2-3 hours, stirring occasionally. Do not allow the mixture to exceed 200 degrees F.
  6. Strain the mixture into a storage container. Discard the plant material.
  7. Refrigerate the butter until solid, ideally overnight. If there is excess water in the container, you can remove the solid butter from the container using a knife and drain out the water.

Comments

Adapted from an article on Leafly

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Elote in a cup

Ingredients

  • 2 cans corn (or equivalent)
  • 1 tbsp olive oil
  • 1/4 cup Mexican crema. Can substitute sour cream if crema is unavailable.
  • 1/4 cup mayonnaise
  • 1 tbsp lime juice
  • Zest of one lime
  • 1/2 tsp garlic powder
  • 1/4 tsp EACH chili powder, cayenne pepper, ground cumin, pepper
  • 1/8 tsp smoked paprika
  • 3/4 cup crumbled cotija cheese or queso fresco

Instructions

  1. Heat olive oil in cast iron skillet over high heat. Add the corn and cook until it starts to char.
  2. Combine all remaining ingredients in a bowl.
  3. Stir the cooked corn into the bowl with the sauce.

Comments

Adapted from this source: Carlsbad Cravings Elote Recipe

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Queso Dip

Ingredients

  • 1 tbsp butter
  • 1 small clove garlic, finely minced or grated
  • 1/2 tsp ground cumin
  • 1 cup milk, divided
  • 1 1/2 tsp cornstarch
  • 3-4 slices American cheese (white or yellow, doesn’t matter). Can substitute 2 oz cream cheese if preferred.
  • 3-4 oz monterey jack cheese
  • 4 oz can chopped green chiles

Instructions

  1. Heat butter in saucepan over medium heat with garlic, cumin, and a pinch of salt for approximately 5 minutes.
  2. Pour in 3/4 cup of the milk and bring to a very low simmer.
  3. Whisk the remaining 1/4 cup of milk with the cornstarch. Once the milk in the saucepan is barely simmering, whisk in the cornstarch mixture. Continue to whisk until it comes to a low simmer, then simmer for 1 minute.
  4. Turn the heat to low and stir in the cheese. Be sure to tear the cheese into chunks and only add a bit at a time so it slowly melts into the sauce.
  5. When the cheese is completely melted, remove from heat and add the chiles.

Comments

Source: Inspired Taste Easy Queso Recipe

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Birria tacos

Amounts are still being tested for this recipe. Superscripts refer to notes at the bottom of the post.

Ingredients

  • 2-3 pound chuck roast
  • 2 cups beef broth
  • 2 tbsp Tomato paste1
  • 2 tbsp Chipotle paste or 8-15 dried chiles2
  • 4-6 cloves garlic3, peeled
  • Taco seasoning OR homemade seasoning with the following ingredients:4
    • Salt
    • Pepper
    • Cumin
    • Smoked paprika
    • Pinch of cinnamon
    • Bay leaves
    • Cloves
  • For final preparation and toppings:
    • Olive oil
    • Corn tortillas
    • Shredded cheese
    • 1-2 limes
    • 4 tbsp chopped cilantro

Instructions

  1. Sear chuck roast in a pan until there is a good crust on all sides.
  2. Place roast in crockpot / slow cooker.
  3. Add broth, tomato paste, chili or chili paste, garlic, and seasoning to the crockpot / slow cooker.
  4. Cook on low until the meat is tender, 6-8 hours.
  5. Hand shred the meat and remove gristle and fat.
  6. Strain broth to remove debris.
  7. Heat oil in a pan.
  8. For each tortilla, dip in the broth mixture from the slow cooker, place in oil. Top with cheese and the shredded meat. Squeeze fresh lime juice on it. Add cilantro. Fold over and cook until the outside is crispy.

General Notes

  • If the broth comes out too salty or too thick, add water and heat back up.
  • Traditionally there is also one onion in the broth with the meat, and extra raw onion is used as a topping at the end, but we don’t eat onions in this house.
  • Use leftover broth to dip the birria tacos in.

Ingredient measurement notes

  1. First time we made this, we used a full can, which was way too much.
  2. The listed amount of dried chiles is good, gives quite a kick. Could use less for milder flavor. If using paste instead of dried chiles, suggested portion is an untested guess.
  3. Untested amount; did not add first time.
  4. Used 1 packet of taco seasoning first time. No suggested portions yet if we mix our own.

Comments

Source: word of mouth from a friend

7-18-2024 |

Golden Mashed Potatoes

Ingredients

  • 3 lb Yukon gold potatoes
  • Kosher salt, to taste
  • 8 tbsp unsalted butter (one full stick) – room temperature
  • 1/2 cup sour cream – room temperature
  • 1 cup whole milk – room temperature
  • Freshly ground black pepper, to taste

Instructions

  1. Peel and cut potatoes into half inch cubes. (Note: This can be done one day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.)
  2. Place potatoes in a pot filled with cold salted water, “as salty as the sea.” Bring to a boil over high heat. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, approximately 15-20 min.
  3. Drain the potatoes then return them to the pot. Turn the heat to low and let the potatoes release additional moisture for 1-2 minutes. Then turn off the heat and transfer the potatoes to a large bowl.
  4. Mash potatoes by hand or in a ricer, then return to the pot.
  5. With the potatoes in the pot over low heat, gently fold in the butter and sour cream, mixing just enough to melt and incorporate. Overmixing will cause a glue-like texture.
  6. Add the milk a splash at a time, gently mixing to incorporate. Repeat until you reach the desired consistency – you might use less milk than listed above.
  7. Season to taste with salt and pepper. Transfer to serving bowl. Garnish with extra butter and/or freshly chopped chives. Serve immediately.

Comments

We tried this recipe for the first time for Thanksgiving 2022. For how simple the prep is (the only time-consuming part is cutting the potatoes) and how quickly they’re finished, they taste great!

Source: The Food Network

12-27-2022 |

Jello Shots

Ingredients

  • 3 oz Jell-O
  • 8 oz boiling water
  • 4 oz vodka or white rum
  • 4 oz cold water

Instructions

  1. Stir Jell-O and boiling water in a bowl until Jell-O dissolves.
  2. Add liquor and cold water, stir to combine.
  3. Pour 1 ounce of the mixture into each cup/shot glass. Makes about 16.
  4. Chill until solid.

Comments

Source: Liquor.com

12-30-2021 |

Air fryer stuffing

Ingredients

  • Boxed Stove-Top Stuffing Mix
  • Water
  • Butter

Instructions

  1. Start by adding the hot water, butter, and stuffing mix (amounts as directed on the box) to a large mixing bowl. Mix well.
  2. Spray an air fryer safe pan with non-stick cooking spray or olive oil, pour the stuffing into the prepared pan. Put two pats of butter (extra) onto the filling and then place in the air fryer basket or air fryer oven.
  3. Set the temperature to 350 degrees F for 5 minutes, air fryer setting.

Comments

Source: Fork to Spoon

11-13-2021 |

Green bean casserole

Ingredients

  • 2 cans (14.5 oz each) French-style green beans, drained
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/4 cup milk
  • 1 container (2.8 oz) crispy fried onions

Instructions

  1. Heat oven to 350°F.
  2. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
  3. Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.

Comments

Source: Better Crocker website

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