Who knew taquitos were this easy?

Why is it that some things are really quite simple? Erika was so sweet to come and teach the boys how to make Taquitos. All we did was roll mashed potatos (yes that's right, mashed potatoes!) into a corn tortilla! Then we fried them in oil. Then we topped them with some yummy guacamole, lettuce, cheese, tomotos, sour cream, you know, the works. It was scrumptious.

Date Rolls

When looking for a fun recipe to enhance our unit on the Middle East, I came across these.    Cooking with kids is such a great way to teach.  I have to hold back from just reading the recipe and telling the kids what to do.  I have the kids read the recipe and we work together to figure it out.  With these cookies, we discovered that making a pancake shape with the dough, and then adding the date mixture and pinching it closed, made for a fun filled cookie.  These were surprisingly easy and delicious.   Trust me, my mouth is watering right now just thinking about them.  Think butter shortbread with a mild date filling.  Be really careful not to overcook!

Date Rolls
1 cup plus 2 tablespoons all-purpose flour
1 stick less 1 tablespoon sweet butter, softened
1 tablespoon powdered sugar
1 tablespoon oil
2 tablespoons milk

FILLING :

2 tablespoons butter

2 tablespoons water

1 1/2 cups dates, pitted and chopped

Make the filling first. Melt the butter together with the water in a saucepan, then add the chopped dates. Cook on a low heat, stirring the dates and pressing down until they become a soft paste. Remove and cool.

To make the dough, sift the flour into a mixing bowl. Cut the soft butter into small pieces and work it into the flour with your fingers. Add the sugar and mix in thoroughly. Make a well in the center, pour in the oil and milk, then continue to knead the dough until pieces flake off the sides of the bowl. Knead a further 10 minutes, then roll into a ball and chill.

Now preheat the oven to 350° F and grease a large baking tray. Remove the dough from the refrigerator and divide into three portions. Knead each well.

On a floured board roll out and flatten a ball of dough. Cut into a neat rectangle shape. Spread one-third of the date mixture thinly over the top. Roll the rectangle into a roll and continue to roll backwards and forwards until it grows longer and thinner. Slice this into flat, diagonal sections, about 1 1/2 inches thick. Repeat this process using the remaining balls of dough.  (Or make some filled cookies... yummmm)

Place all slices side by side on the greased baking sheet and prick the tops lightly with a fork. Bake for 25-30 minutes in the pre-heated oven until slightly colored (don't overcook). Allow to cool, then dust with powdered sugar.

Makes about 24 rolls.

From "Cooking the Middle Eastern Way" by Christine Osborne   http://www.ummah.net/family/recipes/date_rolls.html

Enrichment Night Cooking Group

This month's theme was Thanksgiving Sides.  It was awesome!!  We ate and ate and were stuffed.   I don't have all the recipes yet, but if there's one you want, let me know and I'll hunt it down.  Here's what we had.  Zucchini Casserole (me), Red Cabbage (Portia), Pumpkin Dessert (Cyndi), Cranberry sauce (Celina), Crescent Rolls (Andrea from Lisa), Green Bean Casserole (Holly), Zucchini with Parmesan (Steph), Broccoli Casserole (Terri Helms),

Here is my recipe for Zucchini Casserole. I diced the vegetables this time, instead of slicing or shredding and it was great.

ZUCCHINI CASSEROLE

1 box stuffing
5-6 cups thinly sliced or shredded zucchini
1 can cream of chicken soup
1/4 cup chopped green onion
1 cup sliced or shredded carrots
1 cup sour cream
1/2 cup butter

Preheat oven to 350 degrees. Melt butter, stir in stuffing mix. Spread 2/3 of the stuffing mixture in the bottom of a casserole dish. If desired, sautee or par boil onions, zucchini and carrots to soften. Stir with the soup and sour cream. Pour over stuffing and then top with remaining stuffing. Bake for 45 minutes.


LION HOUSE CRESCENT ROLLS
from Lisa's foodie blog


2 tablespoons yeast
2 cups water warm
1/3 cup sugar
1/3 cup butter, melted
2 teaspoons salt
2/3 cup dry milk powder
1 egg
5 1/2 cups flour
melted butter

Warm water to between 105 and 115 degrees. Mix yeast, water and 1 tsp of the sugar and let stand 5 minutes. Add the rest of the sugar, butter, salt, dry milk, egg, and 2 cups of the flour. Beat together till smooth. Gradually add remaining flour till soft dough is formed. Turn onto a lightly floured surface and knead till smooth and elastic. (It takes me about 15 minutes.) Place in greased bowl; cover and let rise till double in bulk. Punch down; divide into thirds. Roll out one-third of dough into circle; cut into 12 pie-shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter (or margarine). Let rise till double. Bake at 400 degrees F. for 15 minutes. Makes 3 dozen rolls.

PUMPKIN PIE CAKE

1 (29 oz.) Can pumpkin
4 eggs
1 can evaporated milk
1 1/2 Cups sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 package yellow cake mix
1 cup melted butter
1 cup chopped pecans

Mix the first 7 ingredients. Pour into an ungreased 9 x 13 pan. Sprinkle dry cake mix over mixture and then pour melted butter over the top. Sprinkle with pecans.   Bake at 350 for 1 hour. Let cool and then refrigerate. It's great warm or cold. Serve with whipped cream if desired.