Cranberry-Jalapeno Cream Cheese Dip

Once again this recipe hales from my favorite recipe blog, Mel's Kitchen Cafe.  I have not yet made this myself but have had the wonderful opportunity to eat it on two occasions now.  It is absolutely delicious and would make for the perfect appetizer on New Years Eve.  Hope you enjoy it as much as we do.  After the recipe I will include the link to her blog and you can see pictures of it too. 

INGREDIENTS:

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

DIRECTIONS:
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Mel's Kitchen Cafe

Green Beans with Caramelized Onions and Bacon

We had someone bring a dish like this last year to our house for Thanksgiving.  It was really good that I searched the internet for a recipe.  I made it this year for Thanksgiving at our neighbors and it was a hit.  They were so good.  This dish will now be on our Thanksgiving menu for each year to follow.  I also am not a huge fan of onions, but once they are caramelized and with the green beans, they are delicious.  Hope you make them and enjoy them like we do.

8 oz. Bacon, chopped into 1" pieces
12 oz. Green Beans
1/2 Onion, thinly sliced
3 TB. Sugar
1/2 tsp Kosher Salt
1/4 tsp. Black Pepper
3 TB Apple Cider Vinegar

1. Cook bacon until crisp in a skillet.  Set aside.  Reserve bacon grease.
2. In skillet with bacon grease  saute onions with sugar, salt, pepper, and apple cider vinegar until tender. Set aside.
3. Steam or blanch green beans until tender and toss with onion mixture and reserved bacon pieces (i just cooked my green beans like I normally do which is to boil them for 7-8 min, or until tender).  Serve warm or at room temperature.

CRANANA JAM

3 cups cranberries (about 1 bag of Oceanspray cranberries)
1 1/2 Cups water
2 cups mashed bananas
7 cups white sugar
1/2 container liquid pectin
1 teaspoon lemon juice

In a large saucepan over medium heat, combine cranberries and water; simmer for 10 minutes. Stir in mashed bananas and sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place rack on the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.

Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Makes a little more than 8 cups of jam

Cheesy Basil Stuffed Chicken Breasts

So this recipe comes from a great food blog called Mels Kitchen Cafe.  I have made this twice now for my family and it is a big hit.  It is super yummy (maybe not the lowest calorie) but a keeper.  I will post the recipe here and also add a link at the bottom to the recipe on her blog.  She has a picture there of it finished as well.  Hope you all enjoy.

*Note: the chicken breasts called for in this recipe need to be on the thicker side because a pocket is cut into the thickest part of the chicken breasts (similar to this recipe) and the delicious cheese-basil filling is stuffed inside. Thinner chicken breasts won’t work well for that crucial step.

*Serves 4 (more, if you can cut the chicken in half after baking to serve kids)

INGREDIENTS:
1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, divided
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
Salt and pepper
4 boneless, skinless chicken breasts (see note)
3 tablespoons mayonnaise, lowfat or regular
1 cup fresh bread crumbs
2 tablespoons olive oil
1 pint cherry tomatoes, halved

DIRECTIONS:
Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cut a pocket in chicken breasts (like in this recipe), stuff with cheese mixture and seal, using a toothpick to help close the slit, if necessary. Transfer the stuffed breasts to 13 by 9 inch baking dish and spread tops evenly with mayonnaise.

In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil, and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.

Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste. Arrange the tomatoes in the baking dish in and around the chicken. Bake until the crumbs are golden brown and the chicken is cooked through (registering 160 degrees on an instant-read thermometer) about 25 minutes. Serve immediately.

Here is a link to her blog, everything I have made from it has been delicious.  Mel's Kitchen Cafe

So I finally Did It!

I have for probably 6 months to a year said that I would consolidate the family recipe blog.  Well yes today I moved all of the recipes over from the old blog because Michelle can no longer post on that one.  She some how managed to erase the blog and Lisa had magical powers that brought it back from who knows where, but Michelle can no longer post on it and no one can add her either.  So hopefully this will all work out and people can start posting recipes again.

Hope all is well and love you all!

Nicole

BBQ Sauce

Preface:
I like to make condiments like salad dressing and BBQ sauce from scratch cuz it's cheap and easy. We really liked this BBQ Sauce recipe so I thought we'd share it with those we love. I don't want to speak for your pantry, but I think most of the ingredients are pretty common so you can whip it up quick and easy for a Sunday dinner. Ready in about 25 mins.

Ingredients:

1/2 cup ketchup
2 T brown sugar
2 T Worcestershire sauce
1 T cider vinegar
1 dash tabasco sauce
1 tsp garlic powder
1/4 tsp mustard powder (which I didn't have so I used brown mustard)
1/4 tsp salt
1 tsp dried onion flakes

Mix all ingredients into a small saucepan and bring to a simmer. Let simmer on low for about 15 minutes (stirring every five minutes or so).

Original recipe found here

By, Michelle

The Best Cheesecake

I found a really good cheesecake recipe online! I highly recommend following the instructions exactly (using room temp ingredients, using the water bath, etc.). I love cheesecake so the all the steps were worth it for me.

Ingredients

• homemade graham cracker crust mixture
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream
• Heavy-duty foil for pan

Directions

1. Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Press homemade graham cracker crust mixture into the bottom and partway up the side of pan. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.

2. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)

3. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 60 minutes. Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.

4. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.



For original recipe and additional flavor variations go here.

By, Michelle

Chocolate Chip Cookies

Sheldon is the chocolate chip cookie fan in this house. I like them but could live without them. He said this recipe was WAY better than Better Homes and Gardens. (We left out the nuts.)

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.

By, Michelle

Winger's Wing Sauce

For those of you who have lived in Utah you have probably heard ofWinger's. We love their hot wings and last night we made some of our own. The sauce is pretty close to what they have at Winger's. It was delish! If you like hot wings you should try it!

1 cup Frank's Red Hot Sauce
1 1/2 cups brown sugar

Mix the two ingredients together in a saucepan until sugar disolves. That's it! We serve our wings with ranch to help with the spicyness.

By, Michelle

Honey Lime Grilled Pork Tenderloin with Citrus Salsa

This recipe was in the December 2009 issue of Sunset Magazine. We tried it and it's fabulous. I like it better with the citrus salsa, but Sheldon likes it better with out so I think it's just a matter of taste. I am definitely a citrus lover (especially limes!).

Time: 45 minutes. Try pairing this bright citrus salsa with chicken or fish as well as pork.

Total: 45 minutes
Yield: Serves 4


Ingredients

1 pork tenderloin (about 1 lb.)
2 1/2 teaspoons extra-virgin olive oil, divided
1 1/2 teaspoons finely shredded lime zest
1/3 cup fresh lime juice (from about 3 limes)
1/4 cup honey
1 1/4 teaspoons kosher salt, divided
1 small Meyer lemon, cut in half horizontally, ends trimmed
Peeled segments from 4 pink grapefruits, drained
Peeled segments from 2 navel oranges, drained
1 teaspoon chopped fresh thyme leaves
1/4 cup chopped roasted, unsalted pistachios

Preparation

1. Preheat a grill for medium heat (350° to 450°). Rub pork with 1/2 tsp. oil. In a bowl, whisk together zest, juice, honey, and 3/4 tsp. salt and divide between 2 bowls.

2. Grill lemon, turning occasionally, until very soft, about 8 minutes, and grill pork, turning occasionally and brushing with half the lime glaze, until a thermometer inserted in the thickest part reaches 145°, about 20 minutes.

3. Let lemon cool, remove seeds and central white core, and chop finely. Transfer pork to a platter, tent with foil, and let rest about 10 minutes. Meanwhile, boil remaining glaze in a small saucepan, stirring occasionally, until thickened, about 5 minutes. Set aside.

4. In a bowl, combine remaining 2 tsp. oil, grapefruits, oranges, thyme, remaining 1/2 tsp. salt, chopped lemon, and pistachios.

5. Slice pork, brush with thickened glaze, and serve with citrus salsa.

By, Michelle

Homemade Marshmallows

Here is the famous marshmellow recipe by Marth Stewart. These things are so good! They work really well with Fondue. I am going to make some for the holidays and give them to friends along with some homemade cocoa mix. If you're feeling adventurous you can also add some peppermint extract. Mmmm mmmm.

Ingredients
Makes 24

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar

Directions

1.Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

2.Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.

3.Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

4.Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

5.Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
.

Recipe found on the Martha Stewart website here.

By, Michelle

Baked Spaghetti Squash Lasagna Style

A good way to eat your veggies. Asher loved it and he's super picky. Should make about 6 servings.

Ingredients

1 spaghetti squash, halved lengthwise and seeded
about 20 oz. marinara of your choice
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

Directions

1. Cook your squash. I prefer to microwave it because it is just WAY faster. Cut squash in half and scoop out the seeds and fibers with a spoon. Before microwaving be sure to pierce a few holes in the squash skin with a large knife, skewer or an ice pick to allow steam to escape. Place squash halves, cut side up in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape. Microwave on High power for 10 - 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let it cool for about 10 minutes.

2. Using a fork, scrape the pasta-like insides out onto a large plate or bowl.

3. In a casserole dish layer half of the spaghetti squash strands, half the marinara, and half the mozzarella cheese. Repeat for a second layer using the remaining squash, marinara and mozzarella cheese. Top with Parmesan cheese.

5. Bake uncovered at 325 degrees for 20 minutes or until Parmesan cheese melts.

By, Michelle

Spice-Rubbed Chicken with Black Bean Salsa

Spice-Rubbed Chicken with Black Bean Salsa

This recipe was kinda tedious with all the chopping of veggies, but it was really good (and healthy- only 325 calories per serving). Sheldon and I love grilled chicken with a salsa topping and this is a great addition to our recipe book.

Salsa:

1 large tomato, diced
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/2 cup diced red onion
1 (15 oz) can black beans, rinsed and drained
3 T. finely chopped fresh cilantro
1 lime, juiced


Chicken:

4 (5 to 6 oz) boneless, skinless chicken breasts
Olive Oil


Dry Rub Mix:

2 tsp chili powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. ground cumin
1 tsp. cocoa powder
1/4 tsp. cinnamon
1/4 tsp. cayenne


1. For the salsa: In a large bowl combine tomato, cucumber, bell pepper, onion, beans, cilantro and lime juice. Season with salt and pepper to taste. Set aside.

2. Preheat grill to medium (300-350 degrees F). Brush chicken lightly with oil. Rub chicken with dry rub mix. Place chicken on grill. Grill 6-8 minutes per side or until an instant read thermometer registers 165 degrees F. Serve with black bean salsa.

Serves 4

By, Michelle

Tomato, Avocado, Feta Chicken

While I'm at it I might as well add this other favorite summertime grilled chicken recipe. It's one we kinda made up so the amounts aren't really exact. We typically use one avocado/tomato for the two of us.

Topping:

Mix together equal amounts of chopped tomatoes, chopped avocados and crumbled feta cheese. Add salt, pepper and lime juice to taste.

Grill or bake chicken breasts. Add topping and serve. Yummm.

By, Michelle

To Die For Blueberry Muffins

So, I tried this recipe this morning and it was really good! I substituted buttermilk for the milk, however, as I had some extra and buttermilk makes everything better;-) It was a bit dry so I added about 1/8 of a cup more of the buttermilk. Super good and the crumb topping is not flour-y at all the way some are.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx

By, Lora

Fresh Pesto

I've made this one a ton and it is delish! Perfect to have in the refrigerator and put a bit on pasta or even on salad. I don't usually put in the tomatoes since some people don't like them, but it sounds good. It will last for a month or more in the fridge but you can freeze it in cube shapes and have some throughout the year. I have a lot of fresh basil and parsley so it is the best!
6 cloves Garlic
4 cups fresh Basil or 1 cup dried Basil
1 cup fresh Parsley
6 Tbs. raw Nuts (pine almond, hazelnut pumpkin)
1 cup or more of Olive Oil
1/2 tsp. each of Real Salt and Pepper
2 Tbs. sun dried Tomatoes

Combine all ingredients in a food processor (with an S-blade) or in a blender. Blend until smooth.

By, Lora

Rolo Cookies

So this recipe is one from a lady in our ward. They are delicious cookies. I promise you wont be able to eat just one. I have also had them made with dark chocolate cocoa powder and for all of you dark chocolate fans they are extra yummy. I also have put York Peppermint Patties inside instead of rolos, best with the dark chocolate batter.  I had to cut the patties is half though. I also just made the batter and added white chocolate chips, no rolling needed.  Just drop them onto the cookie sheet.  Hope you enjoy.

1 C sugar
1 C brown sugar
1 C butter
2 tsp vanilla
2 eggs
2 1/2 C flour
3/4 C cocoa powder
1 tsp baking soda
1 bag of rolos

Cream together sugars and butter. Add vanilla and eggs. Mix together flour, cocoa, baking soda and add to wet ingredients. Roll into 1 1/2 inch balls and press rolo into center. Roll in regular white sugar.

Bake at 375* for 7-10 minutes.

Yeilds 3 dozen

Pear Honey

Hey Folks- Sorry I haven't added anything in a while. Sheldon and I have been on the Atkins diet for a couple weeks and therefore I haven't made anything tasty. Seriously, we are eating steamed vegetables and chicken.

BUT I did pick up a grip load of pears this weekend at a local farm and have been busy canning. I didn't realize how many pears I had until I started canning and had to buy more jars. I wanted to branch out and with the remaining 15 pears I decided to make this recipe I found on allrecipes.com. It's pretty darn good. At least I think it is. I had barely a taste since you know... Dr. Atkins would forbid it.

My pears were pretty ripe and they still took forever to break down, so I would highly recommend puréeing them before adding them to the pot.

Ingredients

8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice
8 cups white sugar

Directions

1.Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium-low, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is about 2 to 3 hours.
2.Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes.


I got 3 pints out of this recipe. So if you have a bunch of pears give it a try!

By, Michelle

PF Chang's Lettuce Wrap Knock-off

Oh how I wish I had come up with this recipe before we attempted these at our recipe club. I combined a couple recipes I found online and came up with what we decided is a pretty good copy of the real deal. I used the pre grilled chicken that's sold at the grocery store and canned mushrooms to save time. The second time I made it I cooked the chicken and used fresh mushrooms. The taste wasn't any different and it took about 3x longer to use fresh... but the decision is yours. The amount of mushroom/water chestnuts you use can be adjusted to your preference.

Ingredients

2 cooked and chopped boneless/skinless chicken breasts
2/3 cup finely chopped water chestnuts
2/3 cup finely chopped and cooked mushrooms (small can)
2 chopped green onions
1 tsp minced garlic
Lettuce leaves of your choice
Garlic and red chili paste (which may seem like a waste to buy but I also use a bit of this when I make a quick homemade marinara sauce and it's delish)

For the sauce: (This is the part I made up so you may want to adjust amounts slightly depending on your tastes and how saucy you want the chicken mixture.)

About 3 T. Hoisin sauce
2 T cider vinegar
2 tsp soy sauce
1 tsp ground ginger
1/2 tsp minced garlic

Oil your skillet. Add chicken, mushrooms, water chestnuts, green onion and garlic. Stir and cook on medium-low till heated through. (If you used fresh ingredients the chicken mixture may be a little watery in which case you will want to wait until the water cooks off before adding the sauce.) While the chicken mixture is heating up, mix together the sauce ingredients in a bowl with a whisk or fork.

Once chicken mixture is nice and hot pour entire sauce mixture over it. Let it warm up again and serve in your lettuce leaves. Add a little garlic and red chili paste for an extra kick. Be forewarned a little goes a LONG way with that stuff.

I hope you like it. I know it's missing the mustard but we didn't miss it.

By, Michelle

Fish Tacos

Ingredients 

Tacos:

1 pound mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 torillas (we use white corn, but you can also use flour)

Cream Sauce:

1/4 cup sour cream
1/4 cup (or a little less) mayonnaise
add in some cilantro and lime juice to taste

Garnish:

shredded cabbage
salsa

Directions

Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Make cream sauce.

Heat non-stick pan (or grill if you so desire) to medium high heat. If using pan I recommend putting a little olive oil in it. Remove the fish from the marinade place onto a hot pan, flesh side down. Cook the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Divide the fish among the tortillas and garnish with the white sauce, salsa and cabbage to taste. You can also use hot sauce, thinly sliced red onion, or green onion.

Mine needed a little salt as well. I'm not sure if that's because I made the tortillas or not so I didn't add salt to the recipe but it may need it.

By, Michelle

Tomato Salsa

Our new fave! Sheldon is the master salsa maker and he's been using this recipe lately.

2 lg cans of Mexican style stewed tomatoes
1 whole white or yellow onion
2-3 fresh tomatoes
1 (2”) jalepeno + seeds
Cilantro to taste
½ lime
Salt and pepper

In salsa maker combine tomatoes and onion, add cilantro and jalapeño. Squeeze in lime and then top with a layer of salt and pepper. Grind all as fine or course as desired. Spoon off some of the liquid and chill. YUM!


P.S. We have made it using red onions (cuz they're my fave) but I have to admit it just wasn't as good.

By, Michelle

Homemade Hostess Cupcakes

This is a recipe I found on a blog "bake at 350" but I modified it a bit by using a cake mix. Tasted good to our fam! And let's be honest... it's all about the marshmellow filling.

For the Cupcakes:

Chocolate cake mix (or see link above)

For the Filling:

4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme

For the Ganache:

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

For the Icing:

1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla


Prepare and bake the cupcakes (using paper liners).

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. (I also found that dipping the cupcake in the ganache worked quite well.) Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.

Store in the refrigerator.

By, MIchelle

Easy Chocolate Truffles

Soooo good (and super easy too).

Ingredients

1 (8 ounce package Phili cream cheese
3 cups powdered sugar
12 (1 ounce) squares Baker's semi-sweet baking chocolate (melted)
1 1/2 tsp vanilla

Suggested coatings, such as ground walnuts, unsweetened cocoa, powdered sugar and/or angel flake coconut.

Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.

Add melted chocolate and vanilla, mix well. Refrigerate 1 hour until chilled.

Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. store in refrigerator.

I've also added some raspberry flavoring to the truffles and it was delish!

By, Michelle

Chicken Salad

A good way to use any left over rotissery chicken.

2 1/2 cups diced cooked chicken
4 bacon strips, cooked and crumbled
1/2 cup thinly sliced celery
1 cup halved red grapes
3/4 cup mayo
1 T dried parsely flakes
2 tsp finely minced red onion
1 tsp lemon juice
1/4 tsp ground ginger
1 dash Worcestershire sauce
salt and pepper to taste

Combine chicken, bacon, celery, and grapes in a large bowl and set aside. In another bowl whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Original recipe found on allrecipes.com. I did tweek it a bit.

By Michelle

Cake Mix Cookies

I decided to start transferring the recipes I have been collecting from all of us these passed few years. This is one of Michelle's.

1 package cake mix
1/3 c. soft butter
1 egg
1/4 cup water

Mix all ingredients and drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes.

Michelle's favorite mix to use is confetti cake.

Broiled Tilapia

From Michelle

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 Tablespoons Mayonnaise
2 Tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds Tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches away from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 additional minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

Cheesy Cream of Potato Soup

From Michelle

3 medium potatoes
1 tsp. fresh dill or 1/4 tsp. dried dill weed
1 1/2 cups chicken broth
1 T. margarine or butter
1 T. flour
1/8 tsp. salt
dash pepper
1 can cheddar cheese soup
1/2 cup cooked and crumbled bacon pieces

Cook bacon.

Peel and cube potatoes and cook them until very soft. In a blender, combine the potatoes and 3/4 cup of the chicken broth. Cover and blend until smooth (add more broth if mixture isn't blending). Set aside.

In a medium saucepan, melt the margarine or butter. Stir in the flour, dill/dill weed, salt and pepper. Add the milk all at once. Cook and stir until slightly thickened and bubble. Cook 1 minute more. Stir in potato mixture and the remaining broth. Add cheese soup and bacon. If necessary, add milk to make of desired consistency. Cook and stir until heated through and cheese soup is fully incorporated. Season to taste with salt and pepper; although I find that with the bacon I do not need to add much more seasoning.

Rib Rub

1/2 c. salt
1/2 c. black pepper
1/2 c. ground chili pepper
1/2 c. brown sugar
1/2 c. adobo
1/4 c. paprika
2 Tbsp. cinnamon
2 Tbsp. allspice

Salsa Verde

1 1/2 pound tomatillos
1 Tbsp. fresh lime juice
1/2 C. finely chopped white onion
1/2 C. cilantro leaves
2 jalapeno peppers, stemmed, seeded and chopped
1/4 tsp. sugar
salt and black pepper

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed. Season, to taste, with salt and pepper. Refrigerate until ready to use.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Michelle

Easy Peach Crisp

from Michelle

2 cans sliced peaches
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter
3/4 tsp. cinnamon
3/4 tsp. nutmeg

Grease the bottom of a 9x9 pan. Pour in drained peaches. Mix remaining ingredients together and sprinkle evenly over the peaches. Bake uncovered at 375 for 30 minutes.

**for apple crisp, increase the brown sugar to 3/4 cup.

Lentil Soup with Beef

from Michelle

2 Tbsp. Olive Oil
1 1/2 pounds boneless beef chuck, cut into 1 -inch cubes
salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 tsp chopped fresh rosemary leaves
1 1/2 tsp. dried oregano
6 (14 ounce) cans beef broth
1 (28 ounce can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Heat oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef, and any accumulated juices from the bowl, to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

**I have made this recipe in a crock pot before and it turned out great. I followed the instructions for browning the beef and added the veggies and spices. Cooked on high for about an hour then added the lentils. In my experience, it takes longer for the lentils to cook, so allow plenty of time. I use about 1 1/2 cups lentils. I also omitted the celery and used dried spices. It makes quite a bit and freezes well.

Cinnabon Cinnamon Rolls

These are seriously like the cinnamon rolls from Cinnabon. They take FOREVER to make, but are so delicious and worth it! And they make about a billion, and freeze well.

from Michelle

Rolls:
1/2 c. warm water
2 pkgs dry yeast
2 Tbsp. sugar
3 1/2 oz. package instant vanilla pudding
1/2 c. margarine, melted
2 eggs
1 tsp. salt
6 c. flour

Cream Cheese frosting:

8 oz. cream cheese, softened
1/2 c. margarine
1 tsp. vanilla
3 c. powdered sugar
1 Tbsp. milk

Combine water, yeast, and sugar in a bowl until yeast and sugar are dissolved. Set aside. In a large bowl, prepare pudding mix according to package directions. Add margarine, eggs and salt. Mix well. Add yeast mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch dough down and let rise again.

Roll dough out on floured surface to 34x21 size. (AKA long and skinny) Spread soft butter all over surface. Mix 2 c. brown sugar and 4tsp. cinnamon in a bowl. Sprinkle on top and pat down into the dough. Roll up very tightly. Cut with thread or knife. ( I use dental floss. Wrap it around and pull it- it keeps from getting all smashed).

Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down each roll. Cover and let rise until double again. Bake at 350 for 15-20 minutes. Remove when they start to turn golden. DO NOTOVERBAKE!

Mix all ingredients for the cream cheese frosting. Frost rolls when they come out of the oven.

Biscuits and Tomato Gravy

From Nicole (one of Nate's childhood breakfasts)

2 Tbsp. vegetable oil
2 heaping Tbsp of flour
dash of salt
dash of pepper
1 tsp. chicken bullion
2 (8 oz) cans of whole peeled tomatoes, blended with juice
2 tsp. honey
milk if needed

Heat oil in pan. Ad flour and make a thin bubbly paste. Add salt, pepper, and chicken bullion. Slowly add the tomatoes while whisking it in. Let is thicken. Add honey and if it is too tomato tasting, add some milk. (I always add the milk) Serve over biscuits.

Mango Salsa

This salsa is good with tortilla chips, over grilled chicken, or with fish.

1 (15 oz. ) can black beans, rinsed and drained
1 (7 oz.) can whole kernel corn with peppers, drained
1 medium mango, peeled, seeded and cut into 3/4 inch cubes
1/4 c. finely chopped onion
1/4 c. coarsely chopped cilantro
2 Tbsp. fresh lime juice
1 tsp. garlic salt
1/4 tsp. ground cumin

In a medium bowl, combine all ingredients.

Funeral Potatoes

from Michelle

4-6 potatoes, baked
1 can cream of chicken soup
8 oz. sour cream
3/4 c. grated cheddar cheese
1/4 diced onion
4 Tbsp. butter
a cup mashed cornflakes, or bread crumbs, if desired, and an additional tbsp. melted butter

Bake your potatoes in foil for about 2 hrs, or until soft. Cool in the fridge. In a medium sized mixing bowl, mix together the soup, sour cream, cheese, onion, and butter. Layer a small amount on the bottom of a 9x13 pan. Peel and cube your potatoes, and put those in the pan, then pour the soup-cheese mixture on top of the potatoes. If desired, add crushed cornflakes on top and pour another tablespoon of melted butter. Cook at 375* for 20-30 minutes or until hot and bubbly. Serve with ham and green beans (or whatever you want).

Quick Quiche

From Essential Mormon Celebrations Cookbook

1 (10 oz) package frozen chopped spinach
8 eggs
3 cups milk
1 tsp salt
1/2 c. chopped onion
1/2 c. butter, melted
1 1/2 c. Bisquick
2 c. grated Cheddar or Monterey Jack cheese
2 c. diced ham
1 recipe quiche sauce (see below)
parsley, chopped
1 red pepper, diced, for garnish

Prepare spinach according to package directions. Drain and squeeze out liquid; set aside. Beat eggs in a large bowl; stir in milk and salt. In a small bowl, microwave onion in butter for about 2 minutes; stir into egg mixture. Whisk in Bisquick. Add spinach, cheese, and ham. Pour into a greased 9x13 baking dish. Bake at 350* for about 50 minutes or until cooked through. Let stand for 10 minutes before cutting into squares. Top each serving with Quiche Sauce. Garnish with parsley and red pepper. Makes about 12 servings.


Quiche Sauce

1 (10 oz.) can cream of Mushroom soup, undiluted
1/2 c. sour cream

Place soup in a saucepan. Cook and stir over medium heat until hot. Remove from heat and stir in sour cream.

Ultimate Chicken Fingers

from Nicole

3 boneless chicken breasts (about 1lb.) cut crosswise into 1.2" strips
2/3 C. original Bisquick mix
1/2 C. grated parmesan cheese
1/2 tsp. salt or garlic salt
1/2 tsp. paprika
1 egg, slightly beaten
3 Tbsp. butter, melted

heat oven to 450* Mix Bisquick, cheese, salt, and paprika in a large bowl. Dip chicken strips in egg and then coat with Bisquick cheese mixture. Put on a cookie sheet for baking. Drizzle butter over the top of the chicken. Bake 12-14 minutes, turning half-way through bake time. Until no pink in the center. Makes 4 servings.

Chocolate Ice Cream

From Nicole

2 C. heavy cream
1 C. light cream or half and half
1/2 C. unsweetened cocoa powder
1, 14oz. can sweetened condensed milk
1 Tbsp. vanilla
However many crushed Oreos you desire

**You can make this into Rocky Road with 1/2 C. chopped nuts and 1 c. mini marshmallows.

Over low heat, cook condensed milk and cocoa until smooth and thickened, about 5 minutes. Remove from heat and allow to cool somewhat. Stir in cream and vanilla. Refrigerate for 1/2 hour or more. Put in ice cream maker. Add mix-ins about halfway through freezing process.

Beef Stroganoff

From Mom

1/2 lb. ground beef
1/4 C. chopped onion
1/2 clove garlic
2 Tbsp. butter
1/2 can creamed chicken soup
1/2 C. sour cream
salt and pepper

Brown meat and onion in butter. Add garlic, salt and pepper. Add soup, sour cream and simmer for 15-20 minutes. Makes 4 servings.

Serve with buttered noodles or rice.

Penne All' Americiana

from Nicole, courtesy of Sunset Magazine

8 oz. penne pasta
4 oz. pancetta, or good quality bacon, cubed
1 C. chopped onion
1 Tbsp. minced garlic
1 large can (28 oz. ) diced tomatoes
1 tsp. each Kosher salt, freshly ground black pepper
1/4 C. grated Parmesan cheese

Cook pasta according to package directions; drain and set aside.

Cook pancetta in large frying pan over medium-high heat until partly translucent. Spoon off most of the drippings. Add onion and garlic; cook, stirring often, until browned, 5 minutes. Add remaining ingredients except parmesan and cook over high heat until juices have reduced by half, about 10 minutes. Add pasta, stir to coat, and transfer to a bowl. Sprinkle with parmesan.

Chocolate Zucchini Cake

3/4 C. butter
2 C. sugar
3 Tbsp. unsweetened cocoa powder
2 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 3/4 C. flour
3 eggs
2 tsp. vanilla
2 C. grated zucchini
1 1/2 tsp. baking soda
1/2 C. milk or buttermilk

Cream butter and sugar. Add eggs one at a time. Add vanilla and zucchini. Alternate adding dry ingredients with milk. Put in a greased and floured bundt pan. Bake at 350* for 1 hour. Let cool 10 minutes and turn out of pan. Dust with powdered sugar.

Salmon Patties

From Mom

1 can Salmon, or tuna
1 egg, I sometimes use two eggs depending on how dry it is.
1/2 C. bread crumbs
1 tsp. powdered onion (or desired fresh)
Worcestershire sauce, to taste

Mix ingredients together. Form into patties and dip in more bread crumbs. Fry in a little oil in a skillet.

Sugar Cookie Frosting

From Nicole, courtesy of Sunset Magazine

1/2 C. butter (room temperature)
1 lb. powdered sugar
3 Tbsp. half and half
2 tsp. vanilla extract
( for thinner frosting add more half and half)

In mixer bowl, beat butter until very smooth, add powdered sugar, half and half, and vanilla. Beat until very smooth. Tint with food coloring.

Lemon Butter Caper Sauce

From Nicole

Use on grilled or broiled Salmon, tuna, chicken or turkey

2 tsp. capers, drained and rinsed (if capers are large, chop)
4 Tbsp. butter
1 small clove garlic, finely minced
2 Tbsp. lemon juice
1 tsp. lemon zest
parsley

In small skillet, melt butter; add garlic, lemon juice, lemon zest and capers. Simmer on low for 30 seconds. Stir in parsley. Remove from heat.

Grandma's Chocolate Chip Cookies

from Nate's Grandma

1 1/3 C. butter
1 C. brown sugar
1 C. white sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 1/2 C. flour
12 oz. package Chocolate chips

Soften butter; blend with brown sugar, white sugar, eggs and vanilla. Mix in salt, baking soda, and flour. Add chocolate chips. Bake at 350* for 8-10 minutes. DO NOT OVER BAKE!!

Chocolate Truffle Cupcakes

So I seem to like my desserts lately. I just tried these yesterday and they are so scrumptious. It is perfect for those people who don't really like frosting (Nate isn't really a frosting guy, but loves whipped cream and so he loves these cupcakes) because they had a little dollop of whipped cream on top. I hope you will make and enjoy them sometime.

Truffle (I made this part the day before, and I doubled the truffle recipe so I could just use the whole can of sweetened condensed milk. I figured I could always freeze it for a time when I am going to be making them again)

1 1/2 C. semisweet chocolate chips

1/2 C plus two tablespoons sweetened condensed milk

1 teaspoon butter

2 teaspoons vanilla extract

Cupcakes

1 package devil's food cake mix

4 eggs

1 Cup (8 ounces) sour cream

3/4 Cup canola oil

1/2 Cup water

2 teaspoons vanilla extract

1 Cup heavy whipping cream, whipped (for on top)

For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refridgerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer.

For cupcakes, in a large mixing bowl, combine the cake mix, eggs, sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups on-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350' for 17-22 minutes or until toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

Enjoy, I sure have. I had to wait and make these at a time that I could take them somewhere to be shared or else I knew I would eat all 24 cupcakes, ok maybe I would have shared a couple with the girls:).

Queso

I don't know if any of you will be having a Super Bowl Party this year, but find an excuse to make this queso because it's delish! (In case you haven't noticed I have developed a taste for Ro*Tel tomatoes lately.)

1 lb Velveeta, cut into 1/2-inch cubes
1 can (10 oz) RO*TEL Diced Tomatoes & Green Chilies, undrained
about 1/3 lb or more (depending on your desire for meat) cooked and drained Jimmy Dean ground pork sausage

Mix ingredients in a 2 quart saucepan over medium heat until cheese is melted, stirring frequently. It scorches easily so be careful.

Serve with tortilla chips and feed your friends who will then become your new best friends simply because you fed them this dip.

Super Easy (and delish) Tortilla Soup

Who wants to eat the crumbled up tortilla chips at the bottom of the bag? They're too small to dip but you don't want to toss them... well this soup is your solution. (Do I sound like an infomercial?) I got this recipe from good ol' Martha Stewart.

The only changes I made were that I used RoTel tomatoes with green chilis in place of the diced tomatoes and I added some shredded chicken breast. The RoTel tomatoes definitely gave it a kick but that's the way we like it here in the Masias house. Enjoy!

Ingredients

Serves 4.

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 2 cans (14 1/2 ounces each) diced tomatoes in juice
  
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1 package (10 ounces) frozen corn kernels
• Coarse salt and ground pepper
• 1 cup crushed tortilla chips, plus more for serving (optional)
• 1 tablespoon fresh lime juice, plus lime wedges for serving

Directions

1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
2. Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

Cafe Rio Salad

So those of you have lived in Utah probably know the restaurant Cafe Rio. Nate and I love it. So I found these recipes for some components of their salad. The dressing is my most favorite. However, it is all delicious. Hope you all enjoy.

Café Rio Creamy Tomatillo Dressing

1 (.4oz) packet Buttermilk ranch salad dressing mix

2 tomatillos

½ bunch of cilantro

1 garlic clove

1 lime, juice of

1 jalapeno

1. Mix buttermilk dressing as directed on package (mine calls for 1 C. buttermilk and 1 C. mayo).
2. Combine all other ingredients and mix in a blender until creamy and smooth.
3. Seal in airtight container in refrigerator.

Café Rio Lime Rice

4 T. butter

2 ½ C. rice

4 ½ C. chicken broth

1 ½ tsp. salt

Juice from 4 limes or 4 T. lime juice

4 T. chopped cilantro

½ tsp. cumin

Dump in rice cooker until done. If you don’t have a rice cooker just add it all to a pot and stir occasionally until all liquid is absorbed.

Salad

Melt some shredded cheese on a flour tortilla in oven and place in bowl. Top with lime rice, black beans, lettuce, tomatoes, tortilla strips, guacamole, chicken (I just cook it with some taco seasoning or a little adobo), fresh cilantro, and tomatillo dressing.

Cake Balls

So I haven't made these myself I have only participated in eating some and let me tell you they are delicious.

Make a devils food cake (from a box). Break or cut the cake and put it in a large bowl. Take a tub of cream cheese frosting and mix it into the cake. You should have a glob of cake goop. Then roll it into desired size (about bite size). Decide what kind of chocolate you want to cover them in (dark, white, milk). Melt the chocolate to cover the cake balls. Now like I said I have never made them myself. I am not sure if it is better to dip and then set on wax paper or to try to pour the melted chocolate over them. I think probably dipping. I had some this Christmas that were dipped in white chocolate and then topped with crushed oreos. Mmmmmm delicious.

Now I just have to have an occasion that I can make them for or else I will consume them all myself.

Thanks Shell, for posting so many recipes.

Seasoned Rice

We made this recipe the other day to go with our shishkabobs. It was amazing! (We halved it and still had a lot of rice. This is a huge recipe.)

Ingredients

2 c. white rice
½ c. butter
2 tsp garlic powder
½ c. soy sauce
1 large white onion, diced
1 c. parsley, finely chopped
1 tsp cayenne pepper (add more for hotter rice)
4 c. chicken stock
2 tbsp paprika
½ tsp salt
½ tsp black pepper

Directions

In skillet, melt butter, add rice and let brown 5-7 minutes, stirring occasionally until lightly browned.
Once rice is cooked, add rest of ingredients and bring to a boil for 5 minutes.
Turn down from boiling and simmer for 15-20 minutes or until rice is soft.
Makes 6 cups of rice (approx. 8 servings)