New Attempts turn into "Hopefully" new holiday traditions, Part 1

So, this year I made some holiday goodies- snickerdoodles and other cookies, Kahlua and 4 different kinds of chocolate truffles...  And I have decided that next year its just Kahlua and truffles!!!  Although, the Kahlua I will make late spring/early summer...  only because it really should age, and the longer the better! :)  I did an online search for a good yet easy Kahlua recipe (some recipes take 2 months just to make it- that doesn't include aging!)  So I searched, and I searched... most recipes call for instant coffee- but I don't care for instant coffee, and wanted a "real" coffee taste in my Kahlua!  So, I finally found a recipe that looked like it was easy to make, it used ground coffee and had LOTS of positive comments about it (if there's one thing I learned- if comments on the recipe are available ALWAYS read them... they can be really helpful!!!).  I decided to try it!  So- here's the Kahlua recipe that I used (from another blogger- www.cupcakeproject.com).  I will say this recipe filled an old champagne bottle PLUS a rum bottle... I would suggest having dark bottles that have screw on lids....  makes it easier to store! :)  Oh, and I used Burnett's vodka... its only $9 at the liquor store here in Baker... Next time (if I can afford it, I will try Everclear...)

Homemade Kahlua

Makes about 1.5 liters

• 6 cups brewed coffee (Use your favorite kind! I used Goshen coffee since I know that Bride and Groom 3.0 and many of my coffee connoisseur friends love it.)
• 1 pound light brown sugar
• 3 1/2 tablespoons vanilla extract
• 1/2 liter of vodka (If you have access to a pure grain alcohol like Everclear, you may want to use that. I simply used SVEDKA Vodka and it worked just fine.)

1. While the coffee is still hot, mix in the brown sugar.
2. Let cool.
3. Mix in vanilla and vodka.
4. Serve over ice, in mixed drinks like a frozen mudslide, or use to make a cupcake (post coming soon).

Read more: http://www.cupcakeproject.com/2009/12/homemade-kahlua-using-your-favorite.html#ixzz1halXlnyb

Enjoy!

Making the Mexican grade

Well, its been awhile since I’ve posted anything…  but I made enchiladas this week that even my husband couldn’t criticize!  So- my husband grew up eating Mexican food in Southern California- the REAL Mexican food.  Oh, and his dad had a Mexican nanny growing up that was very close with the family.  So DH (dear husband) also grew up eating her authentic Mexican food.  Needless to say, when it comes to Mexican food, DH is hard to please.  And I don’t cook it very often- because I know it just won’t compare to Nana’s.  However, I decided to try a Mexican meal that was outside our normal burritos…  I made elk enchiladas, Mexican rice, refried beans and homemade guacamole.  DH’s comment was “This is just like eating at a Mexican restaurant, only better!”  I’VE MADE IT!!  I might even be brave enough to try other Mexican dishes… MAYBE!!  So, here are my recipes for Elk Enchiladas and Easy Mexican rice!

Elk Enchiladas

1 lb ground elk or ground beef

1 small onion, chopped

1 poblano pepper, seeded and chopped

1 anaheim pepper seeded and chopped

1 tsp garlic powder (more or less to taste)

1 tsp salt (more or less to taste)

2 cans enchilada sauce

8-10 flour tortillas

Oil for frying tortillas (I used coconut oil, but olive or veggie oil would work too)

Cheddar cheese

Preheat oven to 350-375.  Brown meat with onions, add peppers and sauté until onions and peppers are soft.  Turn off heat.  Heat oil in a separate pan.  Fry tortillas until just golden brown on both sides.  Fill fried tortillas with meat mixture and small amount of cheese, roll and place seam side down in a 9x13 pan.  Once all the tortillas are filled, rolled and in pan, top with enchilada sauce, leftover meat and cheese.  Bake 20-25 minutes, until hot and bubbling.   

Easy Mexican Rice

3 Tbs veggie oil (I used olive oil)

1 cup long grain white rice

2 1/2 cups chicken broth

1 (4oz) can tomato sauce (I didn't have tom. sauce, so I used a can of tom. paste diluted with water)

1-2 cans Rotel (I canned my own version of Rotel this summer, so I used a pint sized jar)

1 1/2 tsp salt

chili powder (to taste)

cumin powder (to taste)

Cheese- monterey jack or cheddar

Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, Rotel, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Enjoy! :)