Friday, July 3, 2015

Homemade Flour Tortillas

I just had to share this recipe that I recently found for homemade flour tortillas. My husband and I have made many batches of tortillas over the years.....but we typically use his Dad's recipe that creates a corn tortilla (using corn meal).  I've always wanted to find a version that used flour which would be similar to the type of tortilla that you could buy at the grocery store.  This recipe is a keeper because it consists of basic ingredients that you would typically have in your kitchen. You only need to remember to start the batch of dough at least an hour before you cook the tortillas. The tortillas held together perfectly as we loaded them up with taco meat & toppings. The taste was great and the whole family loved how soft and fresh the tortillas were.  I will definitely be making them again the next time we crave Mexican food!!!
Homemade Flour Tortillas

3 cups flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup hot water
4 tablespoons vegetable oil or olive oil

In a large bowl, mix together the flour, baking powder and salt. In a measuring cup, measure the 1 cup of hot water and then add the oil. Pour the oil/water mixture all at once into the bowl of dry ingredients.  Stir together with a fork until well incorporated. Using your hands, knead the dough on a floured surface until smooth (only about 10-15 strokes.) Divide the dough into 10-12 equal size small balls and place on a baking sheet. Cover the dough balls with a damp towel or plastic wrap and let them sit for at least 30 minutes.  To form the tortillas, roll out each ball of dough onto a lightly floured surface using a rolling pin until very thin (about 1/8").  They should be between 6" and 8" in diameter.  Preheat electric skillet or frying pan to between 350 degrees to 375 degrees. Place tortillas on skillet and allow to cook for 1 minute. Turn the tortilla over and cook on the other side for another minute. (Bubbles will start to form which is normal).  Stack the freshly cooked tortillas on a plate under a clean kitchen towel to keep them soft and warm until you are ready to eat. Keep the leftovers in a zipper seal bag and store at room temperature. The tortillas will keep for a couple of days. 

*Note: The recipe makes 10 -12 tortillas. I doubled the recipe so that we would have leftovers for the next day. 

Thursday, July 2, 2015

Lemon Rice Krispie Treats

Rice Krispie Treats are a favorite around this house.....just as they have been popular in all homes with kids for many years! Since I can make the recipe practically in my sleep, I'm always eager to try something different. I discovered several versions for "lemon" flavored treats on Pinterest and had to try it. This recipe only takes a few more steps to achieve the extra lemon kick....but the extra time is worth it! Especially if you love lemon like we do! I promise that you can't stop at one! 
Lemon Rice Krispie Treats

4 tablespoons butter
zest of 1 lemon
juice of 1 lemon
1 and 1/2 bags of mini-marshmallows (10 oz bags)
2/3 cup Lemon cake mix
6 cups Rice Krispie Cereal

Prepare a 9 x 13 inch pan with shortening or Pam spray; set aside.  In a large saucepan, melt butter over low heat. Add in the lemon zest, lemon juice and marshmallows; stir until completely melted. Slowly stir in the dry cake mix. Remove from heat and mix in the cereal.  Then pour into the prepared pan and spread out evenly. Let set for at least 30 minutes and then enjoy!!!

note* I added another heaping 1 cup of mini-marshmallows to the mixture just before spreading it out into the greased 9 x 13 inch pan.