Creamy Avocado Salsa

Ingredients:
4-5 tomatillos
2 jalapenos, seeded for a milder taste
1 large or 2 small avocados
Cilantro leaves separated from sprigs (I used probably 1 cup of loosely packed leaves)
1/2 c milk
salt to taste (I also added a couple dashes of garlic salt and onion salt)

Directions:
Cook tomatillos and jalapenos by boiling until soft.
Add avocado, cilantro, and milk.
Salt to desired taste.
Blend until smooth, adding more milk if you want to thin out consistency.

Orange Carrots

Ingredients:
3 cups carrots, sliced thin
1/3 cup sugar
3/4 cup orange juice
2 T butter
1 tsp flour
2 tsp grated orange rind

Directions:
Cook carrots until done either by stove or microwave. Mix together sugar, flour, salt, and orange rind; add orange juice and cook until mixture thickens, stirring constantly. Add to carrot mixture. Add butter for flavor.

Mini Meatloaf

Ingredients:
1 lb ground beef (the less fatty the better)
1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup cooking oats
1 tsp salt
BBQ sauce

Directions:
Preheat oven to 350. In large bowl combine egg, milk, oats, and salt. Let sit for 5 minutes. Add cheese and ground beef. Grease a cupcake pan and fill each cup with meat mixture. Meat shrinks in size so fill to the top, if not overfilled a little. Top each with a dollop of BBQ sauce. Bake, uncovered for 45 minutes.

Clam Chowder

Ingredients:
8 slices of bacon fried
2 1/2 cups potatoes, cubed
1 cup chopped onion
1 1/2 cups chopped celery
4 cups milk
1/2 cup butter
1/2 cup flour
1 (8oz) can of clams
salt and pepper

Directions:
Cook potatoes, drain water. Add crumbled bacon, onion, celery, milk, salt, and pepper. Melt butter and mix with flour, add to mixture. Add salt and pepper to taste. Boil until onion and celery is cooked and mixture thickens. Add clams.

Sweet Braised Yams

Ingredients:
1 large yam, peeled and diced into bite sized chunks
1 tablespoon olive oil
3 cloves garlic, finely chopped
1 1/2 inch piece of fresh ginger, grated or finely chopped
1 tablespoon brown sugar
1/2 cup chicken broth/stock
1 tablespoon lime juice
1/2 teaspoon crushed red pepper (optional)

Directions:
-Heat the oil in a large frying pan, add the garlic and ginger and cook for 3 minutes over medium heat, stirring regularly.
-Add the yam pieces, sprinkle with sugar. Cook for 8-10 minutes, turning the pieces regularly until the yam is golden and just tender.

-Add the chicken stock/broth and fish sauce, bring to the boil and cook, turning the yam over regularly, until all the liquid has evaporated.
-Sprinkle with lime juice and crushed rd pepper, season to taste with salt and pepper. Serve.

Tuna Melt

 

Ingredients:

2 (6 oz) cans tuna

2 Tbsp mayonnaise

2 Tbsp ranch dressing

2 Tbsp finely chopped celery

2 Tbsp finely chopped onion

1 tsp baby bam

3 English muffins

12 thin slices cheddar cheese

Directions:

Drain tuna of as much liquid as possible. Add mayonnaise, ranch dressing, celery, onion, and baby bam and mix well. Toast the halved english muffins. Divide tuna salad evenly among the toasted muffin halves. Top each half with 2 slices of cheddar cheese. Place muffins on a baking sheet and return to toaster oven. Broil until the cheese is melted and bubbly, about 3 minutes.

Chicken Pot Pie

Ingredients:

1 1/2 lbs boneless, skinless chicken breasts

2 cups chicken broth

4 carrots

4 celery sticks

3 potatoes

1 whole onion

1 bay leaf

4 Tbsp butter

1/4 cup flour

1 1/2 cup milk

1/4 tsp thyme

2 piecrusts (refrigerated pillsbury crusts)

Directions:

Saute chicken breast in a little oil until brown. Season both sides with salt and pepper. (Can use 2 cans of canned chicken--or I like to use leftover chicken) Shred and set aside.

Saute vegetables (celery, carrots, onion, and potatoes) with bay leaf and butter for 12 minutes--do not overcook. Add flour to veggie mix and whisk until flour is dissolved. Add milk, broth, and thyme. Continue to whisk. Add chicken. Cover and simmer for 10 minutes. Pour into piecrust and cover with a top crust. Cut vent slits. Bake at 400 for 30 minutes.

Miniature Cheesecakes

Ingredients:

24 cupcake liners

24 vanilla wafers (Kayli made a graham cracker crust--mashed graham crackers and butter)

2 pkgs cream cheese

3/4 cup sugar

2 eggs

1 Tbsp lemon juice

1 tsp vanilla

Directions:

Line cupcake pans with liners. Place wafer on bottom of each liner. In small bowl cream together cream cheese, sugar, eggs, lemon juice, and vanilla. Until light and fluffy. Fill liners 3/4 full with cheese mixture. Bake in preheated oven 375 for 15-20 minutes or until set. Top each with a spoonful of favorite pie filling. Chill.

Sloppy Joes

Ingredients:
2 pounds lean ground beef
1/2 cup chopped onion
1 cup chopped celery
1 (10.75 ounce) can condensed tomato soup
1/4 cup ketchup
1 tablespoon white vinegar
1/4 cup packed brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
8 hamburger buns

Directions:
1.Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.
2.Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
3.Spoon the hot beef mixture onto buns, which may be toasted first, and serve.

Jillian's Hotcakes

Ingredients:
3 eggs
3/4 cup low-fat cottage cheese
1/4 cup whole-wheat flour
3 Tbsp non-fat sour cream
3 tsp sugar free jam

Preheat griddle to 380 or on high. Separate yolks from egg whites. Beat egg whites until peaks form. Beat egg yolks till thick. Add cottage cheese to yolks and beat well. Stir in flour. Fold in egg whites. Pour batter onto the griddle, making each hotcake about 5 inches in diameter. Cook for 2 minutes on each side. Then remove and dollop 1 Tbsp sour cream and 1 tsp jam on each hot cake, serve immediately.
188 calories, 22 g protein, 3.8g fiber

Speedy Salsa

Ingredients:

1 (14.5 ounce) can whole peeled tomatoes, drained
1/4 cup chopped red onion
1/4 cup chopped onion
1 jalapeno pepper, seeded
1 tablespoon cider vinegar
1 tablespoon minced fresh cilantro
1 clove garlic, peeled
1 teaspoon ground cumin
1/4 teaspoon salt

Directions:
In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl

Chocolate Raspberry Cheesecake

Ingredients:
1 Ready crust chocolate or graham cracker pie crust
6 oz cream cheese, softened
1 can (14oz) sweetened condensed milk
1 egg
3 Tbsp lemon juice
1 tsp vanilla extract
1 cup fresh or frozen raspberries

Chocolate glaze:
2 oz semi sweet baking chocolate
1/4 cup whipping cream

Directions:
Preheat oven to 350. With mixer beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice, and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set. Cool. Top cheesecake with chocolate glaze, chill. Garnish as desired. (I like to drizzle white chocolate on top) Refrigerate.
Chocolate glaze: In small saucepan, over low heat, melt 2 oz semi sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.

Salmon Patties

 

Ingredients:
1 (14oz) can Salmon
2 eggs, beaten
1/4 cup bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 tsp dried dill weed
1/4 tsp celery salt
salt and pepper to taste
2 Tbsp olive oil

Mix salmon, eggs, bread crumbs, potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form into 2 inch balls and flatten to patties 1/2 inch thick. Heat olive oil in skillett on medium heat. Cook patties for 5 minutes on each side.

Cole Slaw

Ingredients:
1/2 head of cabbage--cut into fine slices (or a bag of cole slaw mix)
3 tomatoes, diced
1/2 onion, diced
1/4 cup mayonnaise
salt and pepper to taste

Directions:
Mix the cabbage, tomatoes, onion. Add just enough mayonnaise to coat everything--about 1/4 cup or a large spoonful. Season with salt and pepper to taste.

Sesame Asparagus

This is so good! My kids eat it like candy.

Ingredients:

1 lb asparagus, ends snapped off

2 Tbsp dark sesame oil

1 Tbsp soy sauce

1 clove garlic, minced

salt and pepper to taste

2 Tbsp sesame seeds

1/4 cup water

Directions:

Mix sesame oil, soy sauce, garlic, sesame seeds, water, salt and pepper. Place Asparagus in a skillet and pour sauce over the asparagus. Heat to boiling. Simmer for about 10 minutes or until asparagus is tender.

Sweet and Sour Meatballs

I got this recipe from my friend Suzanne Bleazard many years ago. It is so simple and easy (especially when you use prepared meatballs--which I usually do because I just really hate to touch raw meat). And my entire family (until Kayli became a vegetarian) will eat them.

Ingredients:

1 lb ground beef

1 egg

1 cup dry bread crumbs

OR prepared meatballs

24 oz ketchup

3 Tbsp vinegar

3 Tbsp brown sugar, packed

1 clove garlic

1/2 cup onion, chopped

Directions:

Make meatballs by combining beef, egg, and bread crumbs. Roll into meatballs about 1-1 1/2 inch diameter and brown in a skillet. Or use pre-made meatballs. Place meatballs in a crock-pot. Mix together the ketchup, vinegar, brown sugar, garlic, and onions. Pour it over the meatballs in the crock-pot. Cook on low for 6 hrs. Serve over rice.

Pumpkin Bread

Ingredients:
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1/2 tsp nutmeg
4/3 tsp ground cloves

Directions:
Preheat oven 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9x5 inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 min. Then remove the pans by inverting them onto a rack and tapping the bottoms.

Homemade Oreos

I decided I had to try these cookies because of their name--who doesn't love an oreo. But I think you need to go into these cookies not expecting them to taste like an oreo--cause they really don't. But they do have a cream filling and they do taste good. I got the recipe from cjane

Ingredients:

1 pkg of devil's food cake mix

2 eggs

3/4 cup of shortening

Middle:

8 oz cream cheese

1/2 stick of butter

2 tsp vanilla

2-4 cup powdered sugar

Blend the cake mix, eggs, and shortening all together. Roll soft dough into small balls aon a cookie sheet. (Don't press down, keep balls intact before baking). Bake at 350 for 8 minutes

Mix all the ingredients for the cream middle together until smooth.

When cookies are cool, frost the backs of cookies and make a sandwich with another cookie.

Baked Southwestern Egg Rolls

These eggrolls were soo delicious! Absolutely loved them and I loved that they were baked. You can even feel Good about eating them because they are good for you too. I got this recipe from Annie's Eats blog.

Ingredients:
2 cups frozen corn, thawed
1 (15oz) can black beans, rinsed and drained
1 (10oz) pkg frozen chopped spinach, thawed
2 cups shredded mexican cheese blend
1 (4oz) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 package egg roll wrappers (abt 24 total)

Directions:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Super Bean Burritos

These were very good! Especially when served with sour cream, guacamole and salsa. I got this recipe from the blog Real Mom Kitchen. I'm sure it will become a regular on our menu.

Ingredients:
1 cup rice (or 2 cups already cooked rice) I used brown rice
2 Tbsp olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 can green chiles
1 tsp cumin
salt and pepper to taste
3 Tbsp tomato paste
2 cans (15oz each) pinto beans, drained and rinsed (I used one pinto, one black bean)
1 1/2 cups water
1 (10oz) package frozen corn
6 green onions, finely chopped
1/2 tsp garlic powder
1/2 tsp onion powder
16 10 inch flour tortillas (I like mission brand carb balance plus)
2 cups shredded cheese (Monterrey jack or cheddar)

Directions:
Cook rice; set aside. Meanwhile, heat oil in large saucepan over med. heat. Add onion, garlic, chiles, and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
Add one can of beans and mash gently in the pan. Add the second can of beans and water and stir to combine. Bring to a boil, reduce heat to med. and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
Heat tortillas in microwave for about 30-45 seconds or until all are warmed through. Fill each with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from the filled end, holding sides in as you work, tightly roll into a bundle. --I like to then grill it on a skillet to make the outside crispy.

Stuffed Shells

Ingredients:
1 (15oz) container ricotta cheese
2 large eggs
1/2 cup grated Parmesan cheese
4 cups grated mozzarella cheese
1/2 tsp salt
2 tsp dried parsley
1 tsp dried basil
1/4 tsp pepper
jar of spaghetti sauce
8 oz jumbo shell pasta or 12 lasagna noodles
Optional:
1/2 onion chopped
1/2 bag of fresh spinach
1 clove garlic, minced
1 tbsp olive oil

Directions:
Preheat oven to 375. Cook the pasta shells according to directions on box. In large bowl stir together ricotta cheese, eggs, Parmesan cheese, 1/2 cup grated mozzarella cheese, salt, parsley, basil, and pepper until thoroughly combined. If you want to include the spinach--heat oil in a skillet. Add onions and cook until soft. Add spinach and garlic and cook until spinach is wilted. Add this mixture to the cheese mixture. Coat the bottom of 9x13 pan with a thin layer of spaghetti sauce. Take each shell and fill with 1-2 Tbsp of cheese mixture. Place into the pan and then pour the remaining jar of spaghetti sauce on top of the shells. Then put mozzarella cheese on top of that and sprinkle with Parmesan cheese. Bake for 30 minutes.

Banana Bread

I love over ripened bananas because it means we can make banana bread. I used partial wheat flour and added in some flax to add in a little bit of goodness. I got this recipe from one of my favorite type of cookbooks--the ward Relief Society cookbook. I have several and they really are my favorite. I suppose it is why I love food blogs so much--lots of tried and true family recipes to be found.

Ingredients:
1 3/4 cup flour
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2/3 cup sugar
1/3 cup shortening
2 eggs
2 Tbsp milk
1 cup mashed bananas

Directions:
Stir together flour, baking powder, soda, and salt. Set Aside. In a mixer bowl, beat sugar and shortening with electric mixer until light, scraping sides of bowl often. Add eggs, 1 at a time, and the milk beating till smooth alternately to creamed mixture. Add flour mixture and banana alternately to creamed mixture, beating till smooth after each addition. Turn batter into lightly greased 8x4x2 loaf pan. Bake at 350 oven for 60-65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Makes 1 loaf.

Deviled Eggs

Today is a big day in Texas. All the kids take the statewide TAKS test. The kids are suppose to have a good breakfast on this day to make sure they do well on their tests. When I asked Beth what she wanted for breakfast--she wanted deviled eggs. So we went to our trusty website Allrecipes.com and got this excellent recipe. Beth made them herself and they turned out really good.

Ingredients:
6 eggs
1/2 stalk celery, finely chopped
1/4 onion, finely chopped
1/4 cup mayonnaise
salt to taste
2 dash hot pepper sauce
paprika, for garnish

Directions:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 18 minutes. Remove from hot water, cool and peel.
Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce. Stuff the egg white halve with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Corn Bread

Ingredients:1 cup all purpose flour
1 cup yellow corn meal
2/3 cup sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup canola oil

Directions:Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan (or 12 cupcakes). In large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk, and canola oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20-25 minutes (less for cupcakes--15-20). Or until a toothpick inserted into the center of the loaf comes out clean.

Posole

Ingredients:
2 boneless skinless chicken breasts
1 small pork roast
1 large can of hominy
1 large can of enchilada sauce
1 pkg of taco seasoning
1 head of iceberg lettuce
a bunch of radishes
green onions, sliced
a bunch of cilantro, chopped
several small limes

Directions:
In a crock pot put the chicken and pork, hominy (with it's juices), enchilada sauce, and taco seasoning. (Note: if the meat is not covered then add another can of enchilada sauce).
Cook on low until the meat can be easily shredded. Skim all liquid fat off the top of soup. Remove meat and shred. Put shredded meat back into the soup. Chop all the vegetables and serve as soup toppings.