Recipes

Homemade Flour Tortillas: (Confessions of a Home Schooler)
3 1/2 Cups all purpose flour (or you can mix with whole wheat flour)
2 tsp salt
3/4 Cup Oil (or lard, which, I know it's gross but website says it makes the best. I won't be trying)
1 Cup lukewarm water

Mix dry ingredients together. Add in your oil or cut in your lard or shortening until blended. Slowly add water and mix well with your hands until just sticky. Knead on a floured surface for about 2 minutes or until the dough is no longer sticky. Return the dough to the bowl, cover with a damp cloth, and let rest 20 minutes, longer if you'd like. Preheat your skillet to medium, then dust your surface with flour. Shape the dough into egg size balls then press into 5" circle. Using a floured rolling pin, roll into nice round shape until desired thickness, approximately 7" circle. Transfer each tortilla one at a time to your dry, heated skillet and cook about 30 seconds on each side. You want them to just start to bubble and turn golden brown. Remove them place on a clean cloth or paper towel and loosely cover with foil to keep warm without moisture.


Whole Wheat Tortillas: (Confessions of a Home Schooler)
2 Cups whole wheat flour
1/2 tsp salt
1/4 Cup oil
2/3 Cup warm water

Mix dry ingredients, then add oil and water. Knead for 2 minutes then place in covered bowl for at least 30 minutes. Roll into golf ball size balls, then process as recipe above.


Homemade Taco Seasoning:
2 tsp chili powder
1 1/2 tsp paprika
1 tsp onion powder
1/2 tsp salt
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
1/4 tsp ground black pepper
cayenne pepper to taste (optional)

Here's a super simple recipe for homemade biscuits instead, courtesy of Frugally Sustainable:

Homemade Biscuits from Scratch
Ingredients
-3 cups organic, unbleached all-purpose flour
-1/2 teaspoon real salt
-4 teaspoons aluminum free baking powder
-1 1/2 tablespoons raw honey
-1/2 cup grass-fed tallow, or butter from grass-fed cows
-1 pastured egg
-1 cup whole milk, or homemade buttermilk (see recipe below)
Supplies Needed

• Pastry Blender, or use your food processor or Kitchen Aid Mixer
• Flour Sifter
• Biscuit Cutter, or the top of a wide-mouth glass mason jar will do just fine
• Rolling Pin
• Cookie Sheet, or 12″ round cast iron skillet

Method

1. Preheat the oven to 450 degrees.
2. Sift together flour, salt, and baking powder.
3. Using a pastry blender, food processor, or Kitchen Aid Mixer cut cold tallow (or cold butter) into the flour.
4. Stir in the remaining ingredients just until the dry ingredients are wet and well incorporated.
5. Flour a flat surface.
6. Dump the dough onto the floured surface.
7. Using a rolling pin, roll out the dough until desired thickness is achieved. Note: I roll mine out anywhere from 3/4″-1″ thick. 
8. With a biscuit cutter or top of jar/cup — cut out your biscuits! Note: You will have to continue to ball up and roll out your dough again a few more times before all the biscuits are cut.
9. Place cut biscuit dough on cookie sheet or cast iron skillet.
10. Cook in oven for 13-17 minutes. Watch closely and remove when biscuits are golden brown and fluffy.

Note
-To make your own buttermilk, combine 2 cups of whole milk (preferably raw) and 1 tablespoon of lemon juice in a bowl and let stand at room temperature for about 15 minutes. The milk will curdle. Stir well before using and store in the refrigerator. It will keep fresh for a couple of days.


Twice Baked Sweet Potatoes (The Stay At Home Chef)
(http://www.thestayathomechef.com/2013/05/chipotle-twice-baked-sweet-potatoes.html)

4 sweet potatoes (pick ones that are a good shape for twice baked potatoes)
1 lime, juiced
2 cloves garlic, minced
1 tsp cumin
1 tsp chipotle chili powder (or regular if you can't find chipotle)
1 whole chipotle, minced
2 cups spinach
1/2 cup chopped cilantro
2 cups shredded mozzarella cheese

Instructions
1. Preheat your oven to 400 degrees. Spray a baking sheet with nonstick spray. Scrub your sweet potatoes clean and lay them on the baking sheet. Roast in the oven until soft, somewhere in the range of 1 hour. Actual baking time will depend on thickness and size of your potatoes. Start checking them after 40 minutes if they are on the small side. 
2. Remove the sweet potatoes from the oven and carefully slice them in half. Scoop out the flesh and put it in a medium-sized mixing bowl. Leave a little flesh on the potato to create a wall. Set the skins aside.
3. Once the flesh has been removed, mash it all up in the mixing bowl. Add in the lime juice, minced garlic, cumin, chili powder, and minced chipotle and mix until combined. Stir in the spinach. The potatoes should still be hot enough to wilt them as they are mixed in.
4. Line the skins up on the baking tray. Stuff them with the chipotle sweet potato mixture and top with cheese and cilantro. Put them back in the oven for about 20 minutes until cheese is bubbling and starting to brown.