Saturday, April 23, 2011

Buttermilk Biscuits

Before we start, I have to admitt that I can't help myself, when I say buttermilk buscuits, think of a certain Sir MixaLot song from the 90's. You know what I mean. If not go ------> here. (it's a youtube link)
  "Now buttermilk biscuits, here we go, Sift the flour, roll the dough. Clap your hands and stomp your feet, move your butt to the funky beat"
I had to.

Let's get cooking.

Originial Recipe by The Pioneer Woman, Ree Drummond.
Adapted recipe & photos by Something Different For Dinner

4 cups of all-purpose flour
1 1/2 teaspoon salt
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/3 cup shortening
1/3 cup cold butter, cut into pieces
1 1/4 cup buttermilk

Preheat the oven to 450 degrees F

In a large bowl, combine all the dry ingredients. Stir together

Add the shortening and cold butter pieces.
With a pastry cutter, or two knives, cut in the shortening and butter
 until mixture resembles coarse crumbles.

Pour in the buttermilk and mix gently with a fork until just combined.

The biscuit dough will be sticky and crumbly.

Flour a clean surface. Roll dough out, and cut out your biscuits.
I used the top of a small glass. However thick you like biscuits will determine
how thin you roll your dough out.

Bake for 11 minutes, or until golden brown.

Enjoy and thanks for coming by. Easter is only one day away and I'm doing my baking today and house cleaning. We are having dinner here at our house for our family. Look for my posts after the holiday.
We are going to be busy with church, dying eggs, visiting family, and eating food.
Happy Easter and spring to all of you. No matter what you believe or how you view the world. It's all about family and friends and being together sharing love and wonderful food.
Cheers *Kelly

Thursday, April 21, 2011

Soft & Chewy Oatmeal Cookies

Original recipe by
Adapted recipe & photos by SomethingDifferentForDinner


1/2 cup butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

1 1/2 cups quick oats
3/4 cup raisins

Let's get to baking!Preheat oven to 350°F

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.

In a separate bowl, stir flour, baking soda, cinnamon and salt together.
Next, stir this into the butter/sugar mixture. Stir in the oats and raisins.

Now, let your dough chill in the refrigerator for awhile. This will help your cookies be thicker once baked.
You can use the dough right away, without chilling, but I don't think they will turn out as thick. Your call.

The cookies should be a couple inches apart on a parchment paper-lined baking sheet.

Bake them for 10 to 12 minutes. Enjoy.

Monday, April 18, 2011

Layered Green Chile Enchiladas & Spanish Rice

Spanish Rice
Original recipe taken from Simply Recipes
Adapted recipe and photos by SomethingDifferentForDinner


  • 2 tablespoons olive oil 1 onion, chopped fine
  • 1 garlic clove, minced
  • 2 cups of medium or long-grain white rice
  • 3 cups chicken stock
  • 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
  • Pinch of oregano
  • 1 teaspoon salt
  • 1teaspoon ground cumin
  • 1 small can of diced green chiles
1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. Lastly, I added the rest of my ingredients to my rice cooker and turned that bad boy on. Simple. Throughout cooking I did stir occasionally. 

Green Chile Enchiladas w/ Green Sauce

I started by boiling 4 medium chicken breasts for about 2 hours. Add a dash of salt, and ground cumin.
Once done, I shredded the chicken well and put it in a large bowl.

To my shredded chicken I added, one can of cream of mushroom soup, no water, 1 tablespoon ground cumin, 1 small can of fire roasted diced green chiles.

In a large baking dish, I first poured my green sauce on the bottom. Then put a layer of flour tortillas. Next, my chicken mixture and a layer of Colby Jack cheese. Another layer of tortillas, more green sauce, cheese, and topped with chopped black olives. You can layer however you like. I guess these are technically not enchiladas since I don't roll them. Oh well. Cover with foil.
Place in preheated 350 degree oven for about 30 minutes. For the last 10 minutes, uncover and let the cheese on top brown and get a little bit bubbly.
Once out of the oven. I added more cheese, I love cheese.

Cheers and happy eating!! Thanks for coming by!

Sunday, April 17, 2011

Bird's Nest Cookies

Easter is on the horizon, one week away. Very exciting!
 The kiddos and I had an Easter party to go today.
My good friend Lori usually throws holiday parties for our kiddos. It's good fun. 
The kids get to play, go crazy, eat good food, and the adults get to interact with other adults.
It's nice! My girls made crafts to give to their friends and I made cookies and a nice fruit salad.
No pictures of the fruit salad but it was simple: apples, bananas, strawberries, and fresh pineapple.
It was really good, refreshing. I love fresh pineapple.

Now, cookies.

Original Recipe by Art of Dessert
Adapted recipe & photos by SomethingDifferentForDinner

There is coconut in this picture because I was going to use it in my recipe but ended up not.

12 ounce package of chow mein noodles
2, 12 ounce packages of peanut butter morsels
1/2 a package of milk chocolate morsels

Line a baking sheet with parchment paper.  Pour the morsels in a microwave-safe bowl and place them in the microwave. Heat for 30 seconds then remove to stir. Return to the microwave and heat again for 30 seconds. Stir until melted. Add in the chow mein noodles and mix till combined.

Use a 1/4 measuring cup to portion out the cookies onto the baking sheet. If the mixture starts to solidify in the mixing bowl, you can reheat for 15 to 30 seconds to melt. Place two egg-shaped candies in the center of each cookie. I used the Easter themed Reese's Pieces.

Allow to set for at least 5 minutes before serving or transferring. I let mine sit for several hours, to fully harden.

One thing I would do different is the size of the cookies. They are so rich and filling, that they seemed a bit much. A smaller size would have been good I think.

Cheers! Thanks for coming by!!