Flour Tortillas

I have made these tortilla a few times and they are great! I like making them when I make enchiladas because I can role the dough out to be thinner than tortilla that you buy in the store which I think makes for better enchiladas. They are also super easy to make!

To make these flour tortilla you will need the following ingredients:

• 4 cups FLOUR
• pinch BAKING POWDER
• 1/2 cup LARD or VEGETABLE SHORTENING
• 2 tsp SALT
• 1 cup WARM WATER

Start off by whisking together 4 cups of flour and a pinch of baking powder in a large bowl. Then add 1/2 cup of shortening and mix it into the flour mixture using your hand until a coarse meal forms.

Dissolve 2 teaspoons of salt in 1 cup of warm water and then add it into the flour mixture. Mix the salt water into the flour mixture with your hands until a ball forms.



Separate the ball of dough into 12 small balls that will then become 12 tortillas.



Roll each small ball out as thin as you can with a rolling pin.

Then throw it into a skillet that has been preheated over medium heat. Cook the tortilla on both sides until it starts to turn golden brown.

Then eat up!

---

Flour Tortillas

Ingredients:

• 4 cups FLOUR
• pinch BAKING POWDER
• 1/2 cup LARD or VEGETABLE SHORTENING
• 2 tsp SALT
• 1 cup WARM WATER

Directions:

1. Start off by whisking together 4 cups of flour and a pinch of baking powder in a large bowl. Then add 1/2 cup of shortening and mix it into the flour mixture using your hand until a coarse meal forms.
2. Dissolve 2 teaspoons of salt in 1 cup of warm water and then add it into the flour mixture. Mix the salt water into the flour mixture with your hands until a ball forms.
3. Separate the ball of dough into 12 small balls that will then become 12 tortillas.
4. Roll each small ball out as thin as you can with a rolling pin.
5. Throw it into a skillet that has been preheated over medium heat. Cook the tortilla on both sides until it starts to turn golden brown.

---

I found this recipe on the following website: http://www.wikihow.com/Make-Flour-Tortillas

Easy Chocolate Fudge

Fudge is so easy to make and it is delicious! To make a basic chocolate fudge you only need 3 ingredients!

• 3 cups CHOCOLATE CHIPS
• 1 (14 oz.) can SWEETENED CONDENSED MILK
• 1/4 cup BUTTER, unsalted
• Optional: 1 cup WALNUTS

Put all of the ingredients into a microwave safe bowl and microwave in increments of 30 seconds (stir in between) until all of the ingredients have melted together! Then pour the chocolaty goodness into a wax paper lined 8 in. x 8 in. baking dish. Smooth the fudge so that it is spread evenly in the pan and then refrigerate until it is hard. Once the fudge has set up, use a heavy knife to cut the fudge into small pieces! Then eat them!

I only had a 10 in. x 10 in. pan so my fudge was a little bit thinner than usual...it was still delicious though!

---

Easy Chocolate Fudge

Ingredients:

• 3 cups CHOCOLATE CHIPS
• 1 (14 oz.) can SWEETENED CONDENSED MILK
• 1/4 cup BUTTER, unsalted
• Optional: 1 cup WALNUTS

Directions:

1. Put all of the ingredients into a microwave safe bowl and microwave in increments of 30 seconds (stir in between) until all of the ingredients have melted together! 
2. Pour the chocolaty goodness into a wax paper lined 8 in. x 8 in. baking dish. Smooth the fudge so that it is spread evenly in the pan and then refrigerate until it is hard. 
3. Once the fudge has set up, use a heavy knife to cut the fudge into small pieces! Then eat them!

---

Fettuccine Alfredo with Lump Crab Meat & Brussels Sprouts

We had some jumbo lump crab meat left over after making a crab souffle last week when my mom visited so we decided to try something new and came up with fettuccine alfredo with lump crab meat and Brussels sprouts! It turned out really delicious! 

To make it we used:

• 1/4 box FETTUCCINE NOODLES
• 3 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated
• 1/2 cup JUMBO LUMP CRAB MEAT
• 8 oz. BRUSSELS SPROUTS
• 2 Tbs PINE NUTS
• SALT & PEPPER to taste

It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! Once the water is boiling, add the fettuccine noodles and cook them until tender.

Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 

After toasting the pine nuts, clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.

After the Brussels sprouts are all cleaned up, melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender. Then set aside.

In a large skillet melt 2 tablespoons of butter. Then mix in 1/4 cup heavy cream and 1/2 cup parmesan cheese.

 

Once the sauce is hot and all of the ingredients are well mixed add 1/2 cup crab meat and cook for several minutes.

Hopefully by now your fettuccine is cooked because now you should add it into the pan with the sauce and crab. Then add the Brussels sprouts. Toss the pasta, crab meat, and Brussels sprouts in the alfredo sauce.

Top with the toasted pine nuts and then serve!

---

Fettuccine Alfredo with Lump Crab Meat & Brussels Sprouts

Ingredients:

• 1/4 box FETTUCCINE NOODLES
• 3 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated
• 1/2 cup JUMBO LUMP CRAB MEAT
• 8 oz. BRUSSELS SPROUTS
• 2 Tbs PINE NUTS
• SALT & PEPPER to taste

Directions:

1. It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! Once the water is boiling, add the fettuccine noodles and cook them until tender.
2. Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 
3. Clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.
4. Melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender. Then set aside.
5. In a large skillet melt 2 tablespoons of butter. Then mix in 1/4 cup heavy cream and 1/2 cup parmesan cheese.
6. Once the sauce is hot and all of the ingredients are well mixed add 1/2 cup crab meat and cook for several minutes.
7. Hopefully by now your fettuccine is cooked because now you should add it into the pan with the sauce and crab. Then add the Brussels sprouts. Toss the pasta, crab meat, and Brussels sprouts in the alfredo sauce.
8. Top with the toasted pine nuts and then serve!

---

Jumbo Lump Crab Meat Souffle

My mom came to visit us for a few days last week so we decided to have some seafood! Since we live so close to the coast she wanted to take advantage of having fresh seafood, so we bought some
fresh jumbo lump crab meat and made a souffle!

I know it sounds scary, but it was really pretty easy! I based this recipe on one of Ina Garten's (from the Food Network) and then adapted it for what we wanted!

For this souffle, the best sized dish is a 1 & 1/2 quart souffle dish. I didn't have one that size so I used a 2 & 1/2 quart dish and it worked just fine! The souffle just didn't rise as high over the top of the dish as it would have in the smaller dish.

To make this souffle you will need: 

• 3 Tbs BUTTER, unsalted + extra to grease the dish
• 1/4 cup PARMESAN CHEESE, grated + extra to sprinkle in the dish
• 3 Tbs FLOUR
• 1 cup MILK
• 1/4 tsp NUTMEG
• 1/4 tsp CAYENNE PEPPER
• 1/2 tsp SALT + a pinch
• 1/4 tsp PEPPER
• 5 LARGE EGGS, separated & at room temperature
• 1/2 cup SHREDDED PROVOLONE CHEESE
• 1 cup LUMP CRAB MEAT
• 1/8 tsp CREAM OF TARTAR

Start by preheating your oven to 400 degrees F. Next, spread butter all over the inside of the dish then sprinkle grated parmesan cheese all over the bottom sides of the dish.

Next, heat 1 cup milk in a saucepan until it starts to bubble around the edges of the pan, but do not bring to a boil!

In a separate saucepan melt 3 tablespoons of butter. Once the butter has melted, whisk in 3 tablespoons flour and cook for 2 minutes. Then whisk in the hot milk, 1/4 tsp nutmeg, 1/4 tsp cayenne, 1/2 tsp salt, and 1/4 tsp pepper. Cook this mixture until it becomes smooth and thick (for about 1 minute).

Take the saucepan off the heat and whisk in 4 of the egg yolks (there will be 1 extra that does not get used). Then, using a spoon, mix in 1/2 cup provolone cheese and 1/4 cup parmesan cheese. Once all of the ingredients are well incorporated, stir in 1 cup lump crab meat.

In the bowl of an electric mixer, add 5 egg whites, 1/8 tsp cream of tartar, and a pinch of salt. Then using the whisk attachment beat the egg white mixture until they form stiff, glossy peaks.

In a large bowl whisk 1/4 of the stiff egg white mixture into the yolk and crab mixture. Then, using a spatula, gently fold in the remaining egg white mixture. 

After all of the egg whites are mixed in, pour the mixture into the souffle dish and smooth the top. Then draw a circle in the top with a spatula. This will help the souffle to rise evenly.

As soon as you put the souffle in the oven turn the temperature down to 375 degrees F. Bake the souffle for 30 to 35 minutes. It should have risen several inches and be light brown on top.

Don't open the oven door until you are ready to take it out! (It might cause the souffle to fall) You can however, watch the souffle rise through the window on the oven door as demonstrated by my mother in the picture below.

After taking the souffle out of the oven serve it immediately! Ours turned out great!

---

Jumbo Lump Crab Meat Souffle

Ingredients:

• 3 Tbs BUTTER, unsalted + extra to grease the dish
• 1/4 cup PARMESAN CHEESE, grated + extra to sprinkle in the dish
• 3 Tbs FLOUR
• 1 cup MILK
• 1/4 tsp NUTMEG
• 1/4 tsp CAYENNE PEPPER
• 1/2 tsp SALT + a pinch
• 1/4 tsp PEPPER
• 5 LARGE EGGS, separated & at room temperature
• 1/2 cup SHREDDED PROVOLONE CHEESE
• 1 cup LUMP CRAB MEAT
• 1/8 tsp CREAM OF TARTAR

Directions:

1. Preheating your oven to 400 degrees F. 
2. Spread butter all over the inside of the dish then sprinkle grated parmesan cheese all over the bottom sides of the dish.
3. Heat 1 cup milk in a saucepan until it starts to bubble around the edges of the pan, but do not bring to a boil!
4. In a separate saucepan melt 3 tablespoons of butter. Once the butter has melted, whisk in 3 tablespoons flour and cook for 2 minutes. Then whisk in the hot milk, 1/4 tsp nutmeg, 1/4 tsp cayenne, 1/2 tsp salt, and 1/4 tsp pepper. Cook this mixture until it becomes smooth and thick (for about 1 minute).
5. Take the saucepan off the heat and whisk in 4 of the egg yolks (there will be 1 extra that does not get used). Then, using a spoon, mix in 1/2 cup provolone cheese and 1/4 cup parmesan cheese. Once all of the ingredients are well incorporated, stir in 1 cup lump crab meat.
6. In the bowl of an electric mixer, add 5 egg whites, 1/8 tsp cream of tartar, and a pinch of salt. Then using the whisk attachment beat the egg white mixture until they form stiff, glossy peaks.
7. In a large bowl whisk 1/4 of the stiff egg white mixture into the yolk and crab mixture. Then, using a spatula, gently fold in the remaining egg white mixture. 
8. After all of the egg whites are mixed in, pour the mixture into the souffle dish and smooth the top. Then draw a circle in the top with a spatula. This will help the souffle to rise evenly.
9. As soon as you put the souffle in the oven turn the temperature down to 375 degrees F. Bake the souffle for 30 to 35 minutes. It should have risen several inches and be light brown on top. Don't open the oven door until you are ready to take it out! (It might cause the souffle to fall) 
10. After taking the souffle out of the oven serve it immediately! 

---

I based this souffle on the recipe from this website:
http://www.foodnetwork.com/recipes/ina-garten/spinach-and-cheddar-souffle-recipe/index.html

Tiramisu Cupcakes

If you like tiramisu and you like cupcakes then you will definitely LOVE these tiramisu cupcakes! The cakes are vanilla and are brushed with a coffee liquor syrup and topped with a delicious mascarpone frosting! This recipe will make about 18 cupcakes. 

Tip: Be sure to make these cupcakes on the day you plan to serve them. You could make the components ahead of time, but don't assemble them until the day of! Due to the coffee syrup being brushed onto the cupcakes, they they start to taste a little soggy after a day or two. 

Vanilla Cupcakes:

• 1 & 1/4 cups CAKE FLOUR
• 3/4 tsp BAKING POWDER
• 1/2 tsp SALT
• 1/4 cup MILK
• 2 tsp VANILLA 
• 2 Tbs BUTTER, unsalted
• 3 EGGS & 3 EGG YOLKS
• 1 cups SUGAR

Coffee Syrup:

• 1/4 cup STRONG COFFEE
• 1/4 cup KAHLUA
• 1/4 cup SUGAR

Mascarpone Frosting:

• 1 cups HEAVY CREAM
• 8 oz. MASCARPONE CHEESE
• 1/4 cup POWDERED SUGAR
• COCOA POWDER, for dusting 

Preheat your oven to 325 degrees F. In a medium bowl sift together the 1 & 1/4 cups cake flour, 3/4 tsp baking powder, and 1/2 tsp salt, then set aside. 

Put the 2 Tbs of butter in a small microwave safe bowl and microwave in 30 second intervals until the butter has melted. Then mix in the 1/4 cup milk and 2 tsp vanilla and set aside.

Add the 3 eggs, 3 egg yolk, and 1 cup sugar to the bowl of an electric mixer and whisk until the contents have almost tripled in volume. The egg mixture should be thick enough that when drizzled over itself, it will stay on the surface for a few seconds.

Before whisking:

After whisking:

Once the egg mixture has tripled, switch from the whisk attachment to the paddle attachment and mix in the dry mixture and milk mixture. 

After all of the ingredients are well mixed, line a cupcake tray with paper liners and fill each liner 3/4 full. Then bake for 18 minutes or until a toothpick comes out clean.

Coffee Syrup:

While the cupcakes are baking, make the coffee syrup by whisking together the 1/4 cup coffee, 1/4 cup Kahlua, and 1/4 cup sugar in a small bowl, then set aside. 

Mascarpone Frosting:

To make the frosting, start by whisking 1 cup of heavy cream in an electric mixer until it forms stiff peaks.

Then mix in 8 oz. of mascarpone and 1/4 cup powdered sugar. It should look something like the picture below!

Cupcake Assembly:

Once you have all of your components you can either assemble everything right away or else wait and store the components separately until you are ready to eat them! Remember, only prepare them the day that you plan to eat them!

Ok, once you are ready to assemble the cupcakes poke holes in the tops of the cupcakes either with a toothpick or a small knife. Then, use a pastry brush to brush the coffee syrup onto the top of the cupcakes (about 5-7 coats per cupcake). Make sure to use all of the syrup! It might seem like a lot, but won't be too much!

After brushing on all of the syrup, put the mascarpone frosting in a piping bag and pipe it onto the cupcake covering all of the holes in the top of the cupcake.

Then dust the top of the cupcakes with cocoa powder!

Vuala! Eat up!

Here you can see how the coffee syrup got down into the cupcake giving it the delicious Kahlua coffee flavor!

Yum!

---

Tiramisu Cupcakes

Ingredients:

Vanilla Cupcakes:

• 1 & 1/4 cups CAKE FLOUR
• 3/4 tsp BAKING POWDER
• 1/2 tsp SALT
• 1/4 cup MILK
• 2 tsp VANILLA 
• 2 Tbs BUTTER, unsalted
• 3 EGGS & 3 EGG YOLKS
• 1 cups SUGAR

Coffee Syrup:

• 1/4 cup STRONG COFFEE
• 1/4 cup KAHLUA
• 1/4 cup SUGAR

Mascarpone Frosting:

• 1 cups HEAVY CREAM
• 8 oz. MASCARPONE CHEESE
• 1/4 cup POWDERED SUGAR
• COCOA POWDER, for dusting 

Directions:

Vanilla Cupcake:

1. Preheat your oven to 325 degrees F. 
2. In a medium bowl sift together the 1 & 1/4 cups cake flour, 3/4 tsp baking powder, and 1/2 tsp salt, then set aside. 
3. Put the 2 Tbs of butter in a small microwave safe bowl and microwave in 30 second intervals until the butter has melted. Then mix in the 1/4 cup milk and 2 tsp vanilla and set aside.
4. Add the 3 eggs, 3 egg yolk, and 1 cup sugar to the bowl of an electric mixer and whisk until the contents have almost tripled in volume. The egg mixture should be thick enough that when drizzled over itself, it will stay on the surface for a few seconds.
5. Once the egg mixture has tripled, switch from the whisk attachment to the paddle attachment and mix in the dry mixture and milk mixture. 
6. After all of the ingredients are well mixed, line a cupcake tray with paper liners and fill each liner 3/4 full. Then bake for 18 minutes or until a toothpick comes out clean.

Coffee Syrup:

1. While the cupcakes are baking, make the coffee syrup by whisking together the 1/4 cup coffee, 1/4 cup Kahlua, and 1/4 cup sugar in a small bowl, then set aside. 

Mascarpone Frosting:

1. To make the frosting, start by whisking 1 cup of heavy cream in an electric mixer until it forms stiff peaks.
2. Mix in 8 oz. of mascarpone and 1/4 cup powdered sugar. It should look something like the picture below!

Cupcake Assembly:

1. Once you have all of your components you can either assemble everything right away or else wait and store the components separately until you are ready to eat them! Remember, only prepare them the day that you plan to eat them!
2. Once you are ready to assemble the cupcakes poke holes in the tops of the cupcakes either with a toothpick or a small knife. Then, use a pastry brush to brush the coffee syrup onto the top of the cupcakes (about 5-7 coats per cupcake). Make sure to use all of the syrup! It might seem like a lot, but won't be too much!
3. Put the mascarpone frosting in a piping bag and pipe it onto the cupcake covering all of the holes in the top of the cupcake.
4. Dust the top of the cupcakes with cocoa powder.

---

I found this recipe on this blog: http://alimentageuse.com/2012/11/16/tiramisu-cupcakes/

Creamy Tomato Tortellini Soup

I love soups and this one is easy and delicious! It has a creamy tomato base with tender cheesy tortellini. To make it all you need is:

• 2 cloves GARLIC
• 2 Tbs OLIVE OIL
• 2 (10 & 3/4 oz.) cans CONDENSED TOMATO SOUP
• Optional: 1/4 cup SUN DRIED TOMATOES, chopped 
• 2 cups HALF & HALF
• 2 cups CHICKEN STOCK
• 1 tsp ONION POWDER
• 1/2 Tbs ITALIAN SEASONING
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 1 (9 oz.) package CHEESE FILLED TORTELLINI
• SHREDDED PARMESAN CHEESE, garnish

Start by sauteing the garlic in the olive oil in a large pot. Then add the condensed tomato soup, optional sun dried tomatoes, half & half, chicken stock, onion powder, Italian seasoning, salt, and pepper. 

Once all of the ingredients are well mixed, bring the contents of the pot to a simmer and then add the tortellini. Cook the tortellini in the soup for the time directed on the packaging (if it doesn't specify 7-9 minutes should do it!). 

After the tortellini has cooked through, serve and top with Parmesan cheese!

---

Creamy Tomato Tortellini Soup

Ingredients:

• 2 cloves GARLIC
• 2 Tbs OLIVE OIL
• 2 (10 & 3/4 oz.) cans CONDENSED TOMATO SOUP
• Optional: 1/4 cup SUN DRIED TOMATOES, chopped 
• 2 cups HALF & HALF
• 2 cups CHICKEN STOCK
• 1 tsp ONION POWDER
• 1/2 Tbs ITALIAN SEASONING
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 1 (9 oz.) package CHEESE FILLED TORTELLINI
• SHREDDED PARMESAN CHEESE, garnish

Directions:

1. Start by sauteing the garlic in the olive oil in a large pot. 
2. Add the condensed tomato soup, optional sun dried tomatoes, half & half, chicken stock, onion powder, Italian seasoning, salt, and pepper. 
3. Once all of the ingredients are well mixed, bring the contents of the pot to a simmer and then add the tortellini. Cook the tortellini in the soup for the time directed on the packaging (if it doesn't specify 7-9 minutes should do it!). 
4. After the tortellini has cooked through, serve and top with Parmesan cheese!

---

I found this recipe on the following website: 

http://www.keyingredient.com/recipes/171098794/creamy-tomato-tortellini-soup/

Potato Soup

One of my favorite things is a warm bowl of potato soup on a cold day and this recipe really hits the spot! I took my grandma's recipe and tweaked it a little bit to add a more flavor. 

For this soup you will need (It will make about 6-7 servings):

• 6 small POTATOES
• 2 CARROTS
• 1 ONION
• 6 slices BACON
• 1 cup MILK
• 2 Tbs FLOUR
• 2 Tbs BUTTER
• 1/3 cup CHEDDAR CHEESE, freshly shredded
• 1/2 tsp SALT
• 1/4 tsp PEPPER
• 1/4 tsp GARLIC POWDER
• 1 Tbs DRIED PARSLEY

Fill a large pot half way to the top with water and bring it to a boil. While the water is heating up, peel and chop the potatoes and carrots into bite sized pieces. Then dice the onion. 

Once the water has come to a boil throw the potatoes, carrots, and onion into the pot and cook until tender.

In a skillet cook up the 6 strips of bacon. Once cooked, crumble the bacon into small pieces and set aside.

Melt 2 tablespoons butter in a small sauce pan and then whisk in 2 tablespoons flour. Then add 1 cup milk all at once. Continue whisking on low temperature until mixture is smooth. Once smooth, stir in the freshly shredded cheddar cheese. Then take about 1/2 cup of the potato water out of the large pot, and stir it into the milk and cheese mixture.

After the ingredients in the small saucepan are well incorporated, mix the contents into the large pot with the potatoes and potato water. Then add the spices and 2/3 of the crumbled bacon.

Serve hot! Top with shredded cheese and some of the remaining crumbled bacon! 

---

Potato Soup

Ingredients:

• 6 small POTATOES
• 2 CARROTS
• 1 ONION
• 6 slices BACON
• 1 cup MILK
• 2 Tbs FLOUR
• 2 Tbs BUTTER
• 1/3 cup CHEDDAR CHEESE, freshly shredded
• 1/2 tsp SALT
• 1/4 tsp PEPPER
• 1/4 tsp GARLIC POWDER
• 1 Tbs DRIED PARSLEY

Directions:

1. Fill a large pot half way to the top with water and bring it to a boil. 
2. While the water is heating up, peel and chop the potatoes and carrots into bite sized pieces. Then dice the onion. 
3. Once the water has come to a boil throw the potatoes, carrots, and onion into the pot and cook until tender.
4. In a skillet cook up the 6 strips of bacon. Once cooked, crumble the bacon into small pieces and set aside.
5. Melt 2 tablespoons butter in a small sauce pan and then whisk in 2 tablespoons flour. Then add 1 cup milk all at once. Continue whisking on low temperature until mixture is smooth. Once smooth, stir in the freshly shredded cheddar cheese. Then take about 1/2 cup of the potato water out of the large pot, and stir it into the milk and cheese mixture.
6. After the ingredients in the small saucepan are well incorporated, mix the contents into the large pot with the potatoes and potato water. Then add the spices and 2/3 of the crumbled bacon.
7. Serve hot! Top with shredded cheese and some of the remaining crumbled bacon! 

---