Homemade Enchilada Sauce

I found this recipe at Cooking Mexican recipes and thought I'd give it a try for use in my Chicken Enchilada soup. Let's see how it turns out...

Rockin' Robin's Raving Enchilada Sauce

2 c. chicken broth
4 Tblsp. chili powder
1 tsp. ground cumin
2 heaping tsp. garlic powder
3/4 tsp. salt
1 pinch ground cinnamon (less than 1/16 tsp.)
1/3 tsp. sugar
5 Tblsp. cold water
5 Tblsp. all purpose flour


In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder.)

Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.

While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl. With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.

After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps. After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.

Turn off the heat, this enchilada sauce recipe is done.

* Robin's Note:: You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

**My note:: Sauce thickens quickly as it is sits. If you need a thinner sauce, add more chicken broth to finished sauce. Stir briskly over medium heat to blend in broth.

Wow! This was so easy and it taste GREAT!

Click HERE for printable recipe

Blackberry Bread

I had some extra blackberries in the freezer & came up with this recipe to put them to use. It's not an overly sweet bread but it does hit the spot.

Blackberry Bread

3 eggs
2/3 c. softened butter
2 c. of sugar
2 tsp. baking soda
2 1/4 c. blackberries; chopped
3 1/3 c. flour
2 tsp. vanilla extract

Preheat oven to 350*

In a mixing bowl, cream together eggs, sugar, vanilla and butter.

In a separate bowl combine baking soda & flour.

Slowly add dry ingredients to wet mixture & mix well.

Stir in blackberries. Notice what pretty color the dough turns from the blackberries.

Pour mixture into 2 greased loaf pans (or mini loaf pans) & bake for 50 to 55 minutes for large loaf pans; 25-20 minutes for mini loaf pans or until toothpick inserted in center comes out clean.


This batch made 8 mini loaves and 10 cup cake size muffins.

Click HERE for printable recipe

Green Chile Chili

1-1/2 lb. coarse grind chili meat
1 onion, diced
1 (4-oz.) can diced green chilies
2 (15-oz) cans diced tomatoes
1 (15-oz) can tomato sauce
1 can kidney beans, undrained
1 c. water
1 Tblsp. minced garlic
2 Tblsp. chili powder
salt & pepper to taste
2 tsp. ground cumin

Brown meat and onion in a skillet. Drain grease. Place meat and remaining ingredients into a 4-6 qt. crock pot. Cover and cook on LOW 4-6 hours.

Click HERE for printable recipe

Sunrise Cinnamon Loaves

18 1/2 oz. pkg. yellow cake mix with pudding
4 eggs
3/4 c. oil
3/4 c. water
1 tsp. vanilla extract
1/2 c. sugar
3 Tblsp. ground cinnamon


Preheat oven to 350* Combine first 5 ingredients into a large mixing bowl.

Mix for about 3 minutes on high speed of an electric mixer; or until well mixed.

Pour half of batter into 2 greased & floured8"x4" loaf pans (or into mini loaf pans.)

In a small bowl combine sugar & cinnamon. Mix well.

If using mini loaf pans, sprinkle about a half a teaspoon or less of the cinnamon mixture over the batter. If using 2 loaf pans, pour half of the cinnamon mixture evenly over batter in each pan.

Using a butter knife, swirl cinnamon into batter. If using regular loaf pans, skip this step and pour remaining batter evenly over each cinnamon topped loaf pan.

Bake mini loaf pans for about 22-25 minutes; regular loaf pans for 35-40 minutes or until toothpick inserted in center comes out clean.

Remove from pan(s) and cool on a wire rack. Yield: 2 regular size loaves, or 24 mini loaves (not all shown in photo.)

Click HERE for printable recipe

Homemade Yeast Dinner Rolls

2 pkgs (1/4 ounce each) active dry yeast (or use 4-1/2 tsp. bulk yeast)
1/3 cup plus 1 teaspoon sugar, divided
1/2 cup luke warm water
1-1/4 cups warm milk (not scalding or super hot)
1/2 cup melted, cooled butter
1-1/2 teaspoons salt
2 eggs, beaten
6 to 7-1/2 cups all-purpose flour


In a large mixing bowl, dissolve yeast in warm water with 1 teaspoon sugar.


Add milk, butter, salt, remaining sugar, eggs and 3 cups flour; beat until smooth.

Stir in remaining flour 1 cup at a time, until a soft dough forms.

Turn out onto a floured surface; knead until smooth and elastic, adding additional flour as needed.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down, then turn out onto a lightly floured surface. Divided dough in half.

Roll each dough half into a rectangle; about 1/4" to 1/2 " thick.

Using a medium size biscuit cutter cut dough into pieces.

Shape each piece into a ball; place into a greased or silpat lined baking pan.

Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 20-25 minutes or until golden brown. Brush lightly with melted butter if desired. Remove from pans to wire racks. Serve warm.

Makes: about 35-40 rolls (depending on how well dough rises & the size of your balls)

Click HERE for printable recipe