Pumpkin Bisque

I was a little skeptical when I got this recipe for my pumpkin tasting. But, I was excited to try it. It turned out to be my favorite, along with the Pumpkin scones. They were BOTH amazing, and because of the ease of the recipe, I couldn't wait to share!


I got TWO Pumpkin soup recipes, and the other called to blend (Like, in a blender) the soup when done. If you can, I would do it, because the smoothness of the soup is much better if not interrupted with an onion.

umpkin Bisque

¼ cup finely chopped onion
2 T butter
2 cups canned pumpkin (which is one 15 oz can)
2/3 cup sour cream
3 cups chicken broth
2 cups light cream ( I used half milk)
½ cup packed brown sugar
1/8 tsp. salt
¼ tsp. nutmeg

Saute onion in butter. Add everything else and whisk until smooth. Warm over med-low heat until hot. Do not boil, as that will curdle the cream. Garnish with a dollop of sour cream (optional). Or serve with Mexican Cream. Recipe below. Delicious served with rolls."

Mexican Cream

¼ cup sour cream
¼ cup coconut milk
1 TBSP fresh lime juice
1/4 tsp. lime zest
 

Debbie's Fabulous Chicken Pot Pie

I have tried many different pot pie recipes in my day, and I thought I had my favorite already nailed down....until I tried this!! One trick I learned is that this can be a great recipe for a FREEZER MEAL! I bulked up the veggies and 1 1/2 times the roux. Half of the mixture went into my 9x9 baking dish and the other half went in a Ziploc bag to be eaten at a later date...genius!

Prep work:
Remove
1 package refrigerated pie crust from fridge

Petite Dice the following
1 c carrot
1 c celery
1/2 c onion
1-2 c potato

Saute all veggies in
1/4 c butter 3-4 minutes. (They do NOT need to be fork tender yet, just get them started)
Stir in 1/2 c flour
2 1/2 c chicken broth
1 c milk

Boil this mixture and season with pepper and garlic salt and season salt to taste. Sauce will thicken to a nice creamy consistency 4-6 minutes.
Lower heat and add
2-4 c cooked and diced or shredded chicken breast.
1 c frozen peas

*don't worry if veggies are not fully cooked at this point..they will finish cooking in the oven.

Pour into a 9x13 dish
(or you can divide into 2 9x9 portions)

If making the 9x13 you will need 1 1/2 pie crusts. Lightly flour your surface and gently roll out and stretch your pie crusts into a more square shape. Overlap and roll the 1/2 pie crust into the full pie crust increasing it's length so it will fit over a 9x13 dish. Place over pot pie filling and roll excess edges under and press with fork making a seal around the edge of the pan. Cut a few air holes to vent. Brush top of crust with milk to create a nice browning effect.

Bake at 400 degrees for 30 minutes.

If you freeze half of your chicken mixture, defrost in fridge and top with one pie crust in a smaller 9x9 dish, then bake as directed.

Creamy Honey Syrup

This recipe is one that I created for a contest, and it's on the food blog already but I realize that it's tricky to find. This is a great and quick way to take your pancakes or waffles to the next level!!!

Creamy Honey Syrup

1/4 c butter
1/2 c honey
1/2 c lowfat buttermilk
1 T corn syrup
1 T all purpose flour
1/4 t cinnamon
1/4 t baking soda
1/2 t vanilla extract


In a medium saucepan, combine butter, honey, buttermilk, corn syrup, flour, and cinnamon. Stir and bring to a boil. Boil stirring occastionally for 3 minutes. Remove from heat and add baking soda and vanilla. It's fun to have your kids around or let one of them add the baking soda because it makes it foam up a bit...this add's body to the syrup. Cool slightly and serve warm over waffles.

Favorite Banana Oatmeal

This is an easy and quick way to get a healthy hearty start to your day! Serves 1 hungry person.

1/2 c water
1/2 c milk

bring to a boil in a small saucepan

Add

1/2 c rolled oats
1 banana sliced

Cook on medium low heat for 5 minutes. The banana will break down almost entirely and oats will thicken. Let sit to cool 3-5 minutes. Add more milk if necessary until you reach desired consistency. Top with lots of yummy brown sugar...enjoy!

Optional Variations to add after cooking:
1 scoop peanut butter
1 T flax meal
1/4 t vanilla
raisins
dried cranberries or any other dried fruit.

I love this breakfast and I hope you do too...enjoy!

Pumpkin Pancakes

*not my photo!

My Friend Rachel said she had the most AMAZING Pumpkin Pancake recipe! I got impatient waiting for it to come, so, I made a Martha Stewart recipe instead. Rachel finally got around to sending it to me, and they were so similar, I decided to post Rachel's, because I felt like the MS recipe could have used more PUMPKIN! Rachel's recipe calls for more, so, that is why I am posting it here!


Pumpkin Pancakes

1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (or cinnamon plus) - more if you like it spicier
1 beaten egg
1 cup buttermilk or sour milk
3/4 cup pumpkin
2 tablespoons cooking oil

1. Combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center of flour mixture; set aside. Combine egg, buttermilk, pumpkin and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy) Add additional buttermilk to thin the batter, or additional flour to thicken the batter, if necessary.
2. For standard-size pancakes, pour or spread about 1/4 cup batter into a 3-inch circle a hot, lightly greased griddle. For dollar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto hot griddle. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with buttermilk syrup.

Yield: 8 standard pancakes and 30 dollar-sized pancakes.

Whole Wheat Version: Substitute whole wheat flour for all purpose flour, and substitute brown sugar for white sugar.

Buttermilk Syrup

1 cube butter
3/4 cup sugar
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla

Melt butter and sugar in 4 qt sauce pan and stir until dissolved. Then add buttermilk and heat to a boil. Remove from heat and add baking soda and vanilla and stir.

Cook's Tip: Your syrup will foam up so be sure to use at least a 4 qt sauce pan. This will keep in the fridge in an airtight container for up to two months.

Candied Pecans

I recently begged, yes begged for this recipe from a friend. Thanks Lauren for sharing it! I promise, it is already getting good use! I have made 3 lbs. of candied pecans so far! They just happened to end up in my Harvest Salad tonight too!

For One Pound:

1 tsp cold water, wisked together with one egg.

Fold in one pound of Pecans gently.

Add 1/2 cup sugar

1 teaspoon cinnamon

1 teaspoon salt

1/2 tablespoon Vanilla

1/4 teaspoon nutmeg

Combine together and spread out on jelly roll pan. Bake at 225 for 1 hour. Your house will smell completely amazing!

Jerk Chicken Salad

One more, that I made all summer long!


Jerk Chicken Salad
1 tablespoon Garlic Oil or olive oil
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions (white and light green parts only)
2 heads romaine lettuce
1 can (15 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled
Dressing:
2 limes
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple preserves

1. In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Cut pineapple with Pineapple Wedger and slice crosswise into ¼-inch slices. Heat Grill Pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces using Utility Knife; set chicken and pineapple aside.

2. Thinly slice bell pepper and green onions on Cutting Board with Measure Cups using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions(R) Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside.

3. For dressing, zest one lime using Microplane(R) Adjustable Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; mix well.

4. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.

Yield: 6 servings Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 24 g, Sodium 580 mg, Fiber 5 g

Cook's Tips:
*If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders.
*To microwave bacon, line Medium Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan; cover with another sheet of Parchment Paper. Microwave on HIGH 4-6 minutes, checking after each 30-second interval and turning once with Bamboo Tongs. Remove bacon to paper towel-lined plate to drain.
*For a kid-friendly version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.

Tropical Chicken Salad

This is the Salad that I made in the Month of July. It was amazing! I LOVE the salad dressing recipe too!



Tropical Chicken Salad

1 pound boneless, skinless chicken breasts
1 whole pineapple
1 9-10oz package of Baby Spinach Leaves
2 carrots
1 cucumber
1 small red onion
2 avocados
1 cup sliced natural almonds

Honey-Dijon Dressing:
¼ cup white wine vinegar
¼ cup honey
¼ cup Dijon mustard
2 cloves garlic, pressed
½ tsp salt
½ tsp pepper
1 cup vegetable oil or olive oil
1. In the small Stainless Steel Bowl or Classic Batter Bowl, whisk together the vinegar, honey, mustard, garlic pressed with Garlic Press and fresh ground salt and pepper from Grinders. Slowly drizzle oil into the bowl in a small stream, whisking constantly until the oil is fully incorporated and dressing is creamy. (This is called an "emulsion" and keeps the dressing from separating.)
2. Wash and dry chicken breasts and place in Deep Covered Baker. Baste Chicken with the dressing using Chef’s Silicone Basting Brush and set aside extra dressing. Cook chicken in microwave, covered, for 13 minutes or until no longer pink. Chop chicken with Salad Chopper and set aside.
2. While chicken is cooking, core and slice pineapple, first with Pineapple Wedger, then Apple Wedger. Slice spears into 1” chunks using 7” Santoku Knife. Place pineapple chunks in Grill Pan and grill until slightly browned to bring out the sweetness of the pineapple.
3. Peel and julienne carrots first with Vegetable Peeler, then Julienne Peeler. Peel cucumber with Serrated Peeler, then core out the seeds with The Corer. Slice red onion thin on the Ultimate Mandoline. Soak onion in cold water for 5 minutes to remove bitterness from the onion. Peel and cube avocados with the Avocado Peeler.
4. Wash and spin spinach leaves in Salad and Berry Spinner. Place spinach in Dots Large Round Bowl. Add carrots, cucumber, onion and slightly toasted almonds to the spinach. Right before serving, top with chicken mixture, grilled pineapple, and dressing. Serve immediately.

Harvest Salad

Every month I do a cooking demonstration for Pampered Chef. I usually do the same demonstration all month long, unless there is someone who wants something different. I made this salad yesterday, and it was so delicious, I have to share! I wanted to make it for my family, so, tonight, I omitted the chicken, and we ate it as a side salad. Abby wanted to add Pomegranates because I bought a few on sale. It was an amazing kick to the salad!

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Harvest Chicken Salad

Dressing:
2 oranges
1/3 cup fat-free mayonnaise
2 tablespoons stone-ground mustard (Fancy w/seeds)
2 teaspoons sugar
1/4 teaspoon each salt and ground black pepper
1 small garlic clove, pressed

Salad:
6 oz fresh spinach leaves or 3 heads of Romaine Hearts
2 cups diced roasted chicken
1 cup diced celery
2 medium Red Delicious apples
1/2 cup chopped red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecan halves (optional)

1. For dressing, zest one orange using Microplane Adjustable Grater to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.

2. For salad, place spinach in bottom of large serving bowl. Dice chicken and celery using Utility Knife. Core apples with Corer and cut into 8 wedges; crinkle cut wedges into small pieces using Crinkle Cutter. Chop onion using Food Chopper. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments and Whole-Grain Croutons, if desired. Serve immediately.

Yield: 12 servings Nutrients per serving: Light (1 cup salad): Calories 100, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 7 g, Sodium 170 mg, Fiber 2 g

Cook's Tips: To toast pecans, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.

A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired.

Preparing Orange Segments:

To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.

Slow Cooker Greek Chicken Gyros

I Love Love Love Greek food and Chicken Gyros are at the top of my list. This was a great way to make them without any effort on my part. I will definitely be making these again and again!

***Updated Tip*** Costco now carries a great tzatziki sauce that is a great sub for the plain greek yogurt...I buy the pitas there too!

3-4 boneless skinless chicken breasts
1 medium red onion
2 cloves garlic minced
1 1/2 t lemon pepper seasoning
1/2 t dried oregano
1/4 t allspice

1/2-1 c plain Greek yogurt
pita bread

Place chicken in greased slow cooker. Lay onion over chicken and sprinkle with seasonings. Cover and cook on low heat for 6 hours (my chicken was frozen). After 6 hours pour off excess water and shred chicken. Then stir in 1/2 to 1 cup yogurt based on desired creaminess. Spoon onto warm pita halves. Garnish with Roma tomato slices and cucumber slices. Makes 6-8 servings.
I garnished mine with sauteed zucchini and grape tomatoes (yum). You can make your own pita bread with the delicious recipe on this site...or if your short on time like I was I stopped at a local Greek restaurant and bought the pita bread a la cart and warmed it up with butter on a dry skillet at home....WOW! It was to die for!..Pita bread from the store will never compare so I suggest those options first. Enjoy!

Home Made Focaccia Bread

2 1/4 t yeast
1 c warm milk
1/4 c olive oil
3 c flour
1 t salt
1 t sugar
1 T chopped rosemary (fresh or dried)

Dissolve yeast in milk. In another bowl combine all other ingredients, add yeast and knead or mix with dough hook for 10 minutes. Spread in a 9x9 greased pan and cover. (I let mine rise in the bowl and then baked on a pizza stone which also worked nicely) Let dough rise one hour. (there is only one rise) Brush dough with additional olive oil and toppings if desired.
Bake at 400 10-12 minutes
serve with balsamic vinegar and oil

Optional Toppings:
Rosemary
Tomatoes
Mozzarella
Minced Garlic
Basil...etc

Pumpkin Pie Waffles

I found this recipe about 3 or 4 years ago at Williams-Sonoma Online. It is a wonderful recipe, but I have always wanted mine to look like the pictures! Unfortunately, they don't. Not sure if it is my waffle maker, or their recipe but either way, in order to get a little more "crunch" to my waffles this year I decided to whip my egg whites and fold them in. I also put in 1 full teaspoon of soda, as opposed to 1/2. (Of course I omitted the rum, don't usually have it on hand!) I like the adjustments I made and decided two things. . .

ONE: The batter is the most delicious batter I have ever tasted and

TWO: I had forgotten how good these are and will make them at least 3 more times before the holidays are over!

Pumpkin Pie Waffles

Ingredients:

5 Tbs. unsalted butter
1 cup pumpkin puree (you can use canned puree)
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 1/4 tsp. ground cinnamon
1 1/4 tsp. grated peeled fresh ginger (I use fresh or 1/2 tsp. ground)
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
Pinch of salt
1 1/3 cups all-purpose flour
1 Tbs. double-acting baking powder
1 tsp. baking soda
1 cup milk
1/2 cup sour cream
2 eggs (separated)
1 tsp. vanilla extract

Vanilla ice cream and/or maple syrup for serving or a BIG dollop of whip cream. Wish I woulda had that today!

Directions:

Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.Melt the butter; set aside.

In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld electric mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don't try to smooth it out; just mix until the ingredients are incorporated. In a separate bowl, whip your egg whites into stiff peaks. In another bowl, beat together the milk, sour cream, eggs, and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter and egg whites.

Whether or not your irons grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky. Brush or spray the grids again only if subsequent waffles stick.For a Belgian waffle iron, spoon out 2/3 to 3/4 cup of batter (or the amount recommended by the manufacturers instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden. If the waffle is hard to remove from the iron, peel it off gently and carefully.

Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and/or maple syrup. Makes about six 4 1/2-inch square Belgian waffles.

Calzone

1 store bought pizza dough (not the kind you by in a tube...the kind in a bag in the refrigerated food section)
2/3 c ricotta cheese (divided)
1 c fresh grated mozzarella (divided)
1/4 c Parmesan (divided)

Any of the following toppings:

spinach
ham
broccoli (steamed)
chicken
prosciutto
fresh basil
steak and cheddar
Whatever!

(mine was chicken and broccoli)

Preheat oven to 500 degrees
Sprinkle some corn meal on a pizza stone or cookie sheet. I let my pizza stone heat up in the oven while it preheated...right Lindz??
Cut pizza dough in half and roll out each half into approx 10" circle. Your dough should be quite thin. First spread 1/3 c ricotta cheese on HALF of the circle. Top with desired toppings and then 1/2 c grated mozzarella and 2 T parm.
Do not over stuff! you should be able to close it over easily. Then wet the edges with your finger and begin folding dough over in a crimping technique (don't look to close at my picture because I was going as fast as I could since my kids were all starving!!) Basically you push down on the seam with your left pointer finger and pull the edge over so it's covering your left finger and and press...repeat around all unfinished edge. (Yours will be lots prettier than mine)
Make sure to vent your calzone with a few knife slits and brush olive oil over the top and edge. Put on a pizza stone or cookie sheet and bake at 500 degrees for 20-30 minutes. Serve with marinara on top or on the side as a dip. Enjoy!

Yummy Pumpkin Cinnamon Rolls

(photo courtesy of Taste of Home)
I made a batch of these this weekend...they were absolutely heavenly!! This will have to be a new October tradition for sure!

1 tablespoon active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs
1/2 cup shortening
1/2 cup canned pumpkin...I did a heaping 1/2 cup
1/2 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/2 teaspoon salt
1 t all spice
3 1/2 to 4 cups all-purpose flour

FILLING:
1/4 cup butter, melted
3/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon

ICING:
3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Directions
In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mix, salt and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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. Roll into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in a greased 13-in. x 9-in. baking pans or 2 9 inch rounds. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 1 dozen.

Family Style Vegetable Beef Soup

This soup was simple, with few ingredients and no fuss. It is also so comforting and makes you feel all warm and cozy. Sometimes it's tough to get my kids to eat soups, but they loved all the simple and familiar ingredients in this soup. My family gobbled it up!

1 T olive oil
1 lb ground beef
1/2 t salt
1/4 t pepper
1 can (14.5 oz) diced tomatoes with basil garlic and oregano, with liquid
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) beef broth
1 package (16 oz)frozen mixed vegetables(mine had green beans, carrot, corn and peas)
1 bay leaf
1 package dry Italian dressing mix
1 c uncooked macaroni

First brown your beef in the tablespoon of olive oil. Season beef with salt and pepper. After pouring off the excess fat, add all diced tomatoes, beef broth, mixed veggies, bay leaf, and Italian seasoning mix. Fill tomato cans with water and add 2-3 cans worth of water to the pot. (Depends on how hearty you want it...but it will thicken up with the addition of the pasta later on.) Give it a good stir and bring to a boil. Reduce temperature and cover the pot and let the flavors blend about 20 minutes. Stir in uncooked pasta and cover again for 8-10 minutes until pasta is al dente. Ladle into serving bowls and enjoy.

French Bread

I know I have sighted Mel's Kitchen Cafe before on this blog. I am loving her bread recipes and find them easy and delicious! I have been using her french bread recipe for a while now. Perfect with spaghetti and makes amazing french toast the next day, of course!

2 1/4 cups warm water
2 tablespoons sugar
1 tablespoon yeast
1 tablespoon salt
2 tablespoons oil
5 1/2-6 cups flour stirred before measured

Dissolve sugar and yeast in the warm water. Let this proof. Add salt, oil and 3 ups of flour and beat well. Add in 2 1/2-3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky, but be careful not to add too much flour. Knead for a few minutes.

Leave dough in mixer to rest for 10 minutes. Stir down (turn on your mixer for 10 seconds) and allow to rest another 10 minutes. Repeat a total of 5 times.

Remove dough from mixer and form into french loaves. Slice top of loaf across the top. Cover lightly and allow to rise for 30 minutes. Brush entire surface with egg wash. Bake 30 minutes at 375 degrees.

Lighter Beef Tacos

I found this recipe on Marthastewart.com. I was looking for a taco recipe because I didn't have a packet and I needed to know what seasonings to use. I have never bought another seasoning packet again. Mainly because they are packed with MSG. Which we all know is horrible for you. So, use this recipe from now on!

1 large onion
2 bell peppers
3 garlic cloves
2 tablespoons tomato paste
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Course ground salt and pepper
3/4 lb. ground beef

Saute onions and bell peppers and cook until crisp-tender. 3-5 minutes. Add garlic, tomato paste chili powder and cumin. Season with salt and pepper. Add beef. Cook breaking up meat with a MIX AND CHOP! Until no longer pink. About 5 minutes. Add 1/2 cup water and let simmer, mixing all the ingredients and allowing a sauce to form. Serve warm over tacos, burritos, or taco salad!

Pampered Chef- Thai Chicken and Vegetable Stir Fry

Oh my. For those of you that don't know, I am a Pampered Chef consultant and have OODLES of recipes right at my fingertips. True. I have already posted a "Peanut Sauce" recipe on here that I make at least a few times a month, but I decided I was going to make all of the recipes out of the Week Day Dinners DONE! booklet this week and this was the first one I made. I enjoyed it SO MUCH I decided to share it!

Enjoy! I am including all of the tools that you can use to make it as well, for you PC Lovers. And, if you want to order any of the tools, please click on my button. Thanks!

3 Limes
1/2 cup creamy peanutbutter
1/4 cup chicken broth
3 Tbsp. Thai Red Curry Rub, divided
1 Tbsp. soy sauce
2 Garlic Cloves
1 medium cut lenthwise into quarters
1 medium red bell pepper, cut into thin strips
2 medium carrots, peeled
6 Tbsp. chopped fresh cilantro (it is worth a trip to the stor--YUM!)
2 cups cooked white rice. You can use brown, and Jasmin would have been amazing!
1 1/2 lbs. boneless skinless chicken breasts
1/2 tsp. salt
1 Tbsp. vegetable oil
1 cup frozen cut green beans, thawed


Juice two limes to measure 3 Tbs. Cut remaining lime into six wedges; set aside. * I did not measure, and just juiced two limes. To me, it was too tangy. I would just use one, and double the soy sauce.

Combine juice, peanutbutter, broth (forgot it, and I was fine) 2 Tbsp of the rub, soy sauce (double) and pressed garlic. Whisk until smooth and set aside.

Cut onion quarters croswise into strips, cut bell pepper into strips and cut the carrot with the Julienne Peeler (it was the first time I had used the peeler, and it was, of course, AMAZING!) Combine carrots and cilantro in bowl and set aside.

Cook rice. Cut chicken on the crosswise on a bais into 1/2 inch slices. Combine chicken remaining rub and salt in Classic Batter Bowl. Heat oil in Skillet over medium-high heat 1-3 minutes or until simmering. Cook chicken 5-7 minutes or until chicken is browned and centers are no longer pink, stirring occassionally.

Add onions, bell pepper and beans to skillet. Cook and stir 3-4 minutes until crisp-tender. (I put in the carrots and cilantro too!) Remove skillet from heat. Add peanut butter mixture and remaining cliantro to skillet; mix well. To serve, divide rice among plates; top with chicken and carrot mixtures. Serve with lime wedges.


COOKS TIP -- If you don't have the Thai Red Curry Rub, which I totally recommend after using it tonight, you could use Thai Red Curry Paste. Use 2 tsp. curry paste in the sauce and combine remaining 1 tsp curry paste with chicken mixture.

Carrot Muffins

Our favorite Sunday morning thing is MUFFINS! Peter's favorite are Carrot Muffins. I have tinkered with the recipe several times, much to my husbands dismay. I think I finally have a rendition that I like!

CARROT MUFFINS

1 1/2 cups all purpose flour

1 cup whole wheat flour

1 1/3 cup brown sugar

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspon baking soda

1/4 teaspoon salt

3 eggs

1/2 cup oil

1 tablespoon vanilla extract

4 medium carrots, grated (2 cups)

1/2 cup canned crushed pinneapple, drained

1/2 cup applesauce

1/2 cup raisins

Blend all dry ingredients and add eggs, oil, vanilla, carrots, pinneapple, applesauce and raisins. Stir with a spoon until ingredients are blended. Do not over mix. Scoop into muffin tins and sprinkle with cinnamon sugar.

Preheat oven to 350 degrees. Bake for 15-20 minutes.

Buttermilk Cornbread

1/2 c butter melted
2/3 c sugar
1 c buttermilk
2 eggs
1/2 t baking soda
1 c corn meal
1 c flour
1/2 t salt
1 t vanilla

Stir together and pour into a greased 8 inch square pan. Bake at 400 for 30 minutes.

Garden Stuffed Zuchinni

This was a great recipe that I tried for a get together I had recently. The results were SOOOO good and everyone at the party LOVED it! Even my husband who is not a zucchini fan told me how delicious it was. It was gone so fast I didn't get a picture of it, but I know I will be making this again so I will try to get one then!

1 overgrown zucchini or 4 medium zucchini's
1/2 c onion
3 cloves garlic
1/2 c bread crumbs
2 eggs
3/4 c Parmesan cheese
2 T fresh parsley (can used dried)
4 T fresh basil cut into thin strips (**see tip)
1/3 c fresh tomatoes diced small
salt and pepper
olive oil

First scoop out the zucchini. The one I used was about 14 inches long, (I wouldn't do one any bigger) Put the scooped out portion in a food processor with onion, garlic, bread crumbs, and parsley. Pulse until evenly and finely chopped. If you don't have a food processor you can do this by hand, just chop everything quite finely. Add egg, Parmesan, tomatoes, and julienned basil by stirring in. Add salt and pepper to taste. Scoop mixture back into hollowed out zucchini "boats". Place on a lightly greased cookie sheet or in a 9 by 13 baking dish. Cook at 375 for 30 to 50 minutes depending on the size of your zucchini. Slice and serve warm. Delicioso!
** Basil tip...chop basil by stacking about 5 leaves directly on top of one another. Then tightly roll leaves into a "cigar". Chop crosswise thinly and you'll be left with thin strips of basil perfect for this dish!

Best BBQ Chicken with homemade sauce!

This recipe has been enjoyed by my family and friends lots of times, and it's great for feeding a crowd. Everyone always asks for the recipe, so here it is...enjoy!

For the Rub
2 T paprika
2 T chili powder
2 t coarse salt
1/2 t fresh ground pepper
1 bone in cut up chicken--about 3 pounds(I use bone in breasts and drumsticks)
2 cups simple homemade BBQ sauce.

Heat grill to medium and lightly oil grates. In a small bowl combine ingredients for the spice rub and sprinkle and rub over all chicken pieces.
Grill chicken, turning about every five minutes until cooked through. (15 to 20 minutes...smaller pieces will cook faster than large breasts.)During final 5 minutes of cooking, baste with BBQ sauce.

Simple BBQ sauce
1 24 oz bottle of ketchup
1 c cider vinegar
1/2 c unsulfured molasses
2 T Worcestershire
1 C water
1 T paprika
1 T onion powder
1 T mustard powder
1 t garlic powder
1/2 t ground black pepper
1/4 to 1/2 t cayenne pepper

Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat to medium and let simmer until sauce thickens and reduces by 1/3. About 30 minutes. Let cool before using. Set 1 cup aside to serve with chicken, while the rest will be used for basting. Stores in refridgerator up to 2 weeks.

Indoor S'mores

This is a simple recipe, it's like a cousin to the rice crispie treat, but I am always surprized how many people have never tried it. It's SOOO good, and my kids favorite treat that is quick and easy to whip up.

6 cups miniature marshmallows
1/3 cup corn syrup
6 tablespoons butter
1 1/2 cups milk chocolate chips (I use semi sweet)
1 tsp. vanilla
7 cups graham squares cereal
1 cup miniature marshmallows

Preparation:
In a large heavy saucepan over low heat, melt 6 cups of the mini marshmallows, the corn syrup, butter, and 1-1/2 cups of the chocolate chips, stirring constantly.
Remove marshmallow mixture from heat and stir in vanilla. Stir cereal into saucepan and gently stir until coated. Stir in remaining 1 cup mini marshmallows, and press into a greased 9" x 13" pan. Cut into bars when cool. Yields 36 bars

5 ingredient Rosemary and Garlic Pork Roast

I made this dish for Sunday dinner and it was a huge hit! The recipe comes from a food network show called 5 ingredient fix. Simple, tender, moist, and so much flavor!

Ingredients

1/3 cup Dijon mustard
2 teaspoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each (mine was a 1.7 lb)
4 slices maple bacon
Directions
In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Place the mustard mixture with the tenderloins in a plastic baggie. Mush it around to incorporate all ingredients. Marinate in the refrigerator for 1 hour.

Preheat oven to 375 degrees F.

Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips. I did not use kitchen twine, I just tucked the bacon under the meat as securely as I could.

Place the roasting pan in the oven and bake for 30 to 40 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 155 degrees F. Since mine was one larger tenderloin (1.7lbs) I cooked it for about 55 minutes. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

Yummy Lime Flank Steak

Try this yummy Martha Stewart Recipe next time you are cooking a flank steak or London Broil.

Ingredients

Serves 4
1/3 cup (about 4 limes) freshly squeezed lime juice
2 tablespoons soy sauce
2 scallions (about 1/3 cup), thinly sliced
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper

Directions
1.In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
2.Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Chocolate Chocolate Chip Muffins

Ingredients
6 (1 ounce) squares semisweet chocolate
1/3 cup unsalted butter
3/4 cup milk
1/2 c sour cream
1/2 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup + semi-sweet chocolate chips


Directions
Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers. (I made 6 jumbo muffins)
In a small saucepan over low heat, or in microwave at 1 minute intervals, melt the semisweet chocolate together with the butter.
Let stand until cooled, about 10 minutes.
Lightly beat the eggs. In a small bowl, stir together the chocolate-butter mixture with the milk, sour cream, sugar, egg, and vanilla, until blended well.
In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the chocolate chips. Spoon the batter into the lined muffin cups.
Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. (I dusted mine with powdered sugar while hot) Serve warm or cooled; can be frozen as well.

"Candy" Salad

My sister in law Megan brought this salad for a family dinner and everyone went crazy for it. I lovingly call it "candy salad" because of all the sweet ingredients. It's definitely not a salad to eat if your on a diet, but it's way yummy and will win you rave reviews at any function you want to take it to.

Strawberry Heath Salad

1 head Romaine lettuce
Red onion thinly sliced
2 -3 cups Sliced strawberries
Half bag Heath bits (found by choc chips)
Big Handful Fresh Parmesan cheese

Dressing:
1C mayo
1/2 C milk
2/3 C sugar
1/4 C white vinegar
2 tsp poppy seeds

Tortellini with Salmon, Peas and Red Bell Pepper Sauce

I am a huge fan of one pot meals. Meaning, I can get the veggie, meat and carb all in one dish. I wouldn't say I am huge fan of casseroles, but stir frys and dishes like this turn my crank. Especially if it includes things like fish, which I want my family to eat more of. Enjoy!

2 cups roasted red-bell pepper soup (Pacific has a nice roasted red bell pepper and tomato soup)

1/2 teaspoon garlic salt

1 teaspoon black pepper

1/2 cup plain yogurt (the recipe called for 1/2 cup of cream, you can make your substitutions as desired)

1/2 lb. salmon, roasted, grilled or pan seared and cubed

1 cup peas, frozen

1 lb. cheese tortellini

pinch of kosher salt

2 teaspoons grated Parmesan cheese

4 tablespoons pine nuts, toasted

Place soup, garlic salt, pepper and yogurt in a wide skillet. Heat over low to simmer, and add salmon and peas. Meanwhile, cook tortellini according to package directions. Drain well. Add tortellini and salt to sauce and heat one to two minutes. I always add the peas right before I am ready to serve so it cools down the kids dish and cooks the peas all in one! Serve with Parmesan and pine nuts as garnish.

4 servings.

Uncle Jeffs Great Green Gobs of Guacamole

This recipe is courtesy of "Uncle Jeff" an amazing cook, BBQ expert and restaurant owner. If you are ever in Layton Ut, you MUST visit Holy Smoke BBQ! That's his baby. We are SOOOO lucky to have him in our family because his BBQ is unmatched and this Guacamole is the BEST I've ever had. We also love his sense of humor which you will get a hint of in his typing of this recipe. Thanks Jeff for sharing!

Great Green Gobs of Guacamole

Makes about 4 cups

The best—really the only—avocado to use is the variety called Hass, small, nubbly, black-skinned ones from California. (There are those of you who think that nothing good has ever come from California, but hey, these are the same folks that gave us Disneyland and Hollywood Squares.) They should be just ripe, giving slightly to thumb pressure. If there are no Hass avocados or if they are not perfectly ripe, make something else. If there are no ripe tomatoes, omit them, if you can’t find fresh cilantro, so be it: If the avocados are good you won’t miss the cilantro—much. Dice the onions very fine. (If you have time, dice them, and let them sit in cool water for about 30 minutes. Drain well and continue. This will give you onions with a less overpowering flavor.)

Mash the avocados with a fork to produce a coarsely bumpy texture. Never, ever should guacamole be smooth.

Keep it simple. No sour cream, mayonnaise, cottage cheese, garlic salt, Tabasco sauce, lime juice, black olives or grated carrots.

Prep the ingredients in advance and make the guacamole just before you want to eat it. —it only takes 5 minutes. Never stash it in the refrigerator. There’s no such thing as leftover guacamole—eat it or throw it out. It will be garbage long before tomorrow.

1/2 cup finely diced yellow onion.
1 cup finely chopped clean fresh cilantro leaves
2 to 4 fresh jalapenos, stemmed, seeded and roughly chopped
1/2 teaspoon salt
4 perfectly ripe Hass avocados
6 perfectly ripe Italian plum tomatoes, seeded and diced

1. In a blender or food processor combine the onion, HALF the cilantro, the jalapenos, and salt. Puree until smooth.


2. Halve, pit and peel the avocados, in a medium bowl, using a fork, coarsely mash them. Stir in the puree from the processor; then stir in the diced tomatoes, and remaining cilantro. Taste and correct the seasoning—guacamole needs to be properly salted to really out the taste of the avocado—use at once.

Apple Oatmeal Muffins with Streusel Topping

I tried this recipe this weekend because I've been on a muffin kick. This recipe was really healthy, moist, hearty, and yum. These would also freeze well and you can pop one in the microwave for a warm, comforting breakfast on the go.

Makes roughly 12 muffins

2 c quick oats
1/2 c whole wheat flour
3/4 c white flour (you can use 1 1/4 c white flour if you don't have whole wheat)
3/4 c brown sugar
2 t baking powder
2 t baking soda
3/4 t salt
1/2 t cinnimon
1 c buttermilk
2 T vegetable oil
1 egg beaten
1 c peeled and shredded apple

Streusel Topping:
1/4 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons melted butter

Preheat oven to 400 degrees. Mix together all dry ingredints. Then add buttermilk, beaten egg, and vegetable oil. Stir in the shredded apple last and stir until just combined. Spoon into muffin tins filling them full almost to the top.
Combine steusel ingredients and blend with a fork or fingers. Sprinkle over muffin tops.
Bake at 400 degrees for 23-25 minutes.

A-mazing Homemade Whole Grain Bread

This recipe is a little more work than some, but it is definitely worth the extra effort. It requires making a starter dough the day before, so it takes some planning. The things I don't like about this recipe, is that it takes forever to make and uses too many bowls. The things I do like about this recipe, is that it is the best homemade bread I've ever had....PERIOD. Nuff said. Enjoy.

Starter Dough

2 c cooked whole grains (I used a cooked 5 grain cereal, or you can use plain oats)
2 c water
1/4 c vegetable oil
1 T sea salt
1 T dry yeast
1 c whole wheat flour (more or less)

Blend grains and water in blender or food processor until creamy; pour into a large mixing bowl. Mix in oil, salt, and yeast. Add enough flour to make the mixture look like thick cooked cereal. Cover the bowl with plastic wrap and leave for 12-24 hours at room temperature. Once the dough is fermented, it can be refrigerated for up to a week before using to make bread. If you do refrigerate the starter dough, make sure it comes back to room temp before going to the next step.

To Make the Bread

1/4 c sweetener (maple syrup, honey, or raw sugar)
2 c whole wheat flour
3-4 c unbleached white flour or whole wheat flour

After the 12-24 hours, add sweetener to starter and stir. Add whole wheat flour, stirring it in. As you add the white flour the mixture will be too difficult to stir. Knead it by hand in the bowl and continue to add white flour. When dough is less sticky, transfer it to a floured surface and knead 10-15 min or until dough is soft and springy, but not too sticky. (If you have a bigger Kitchenaid, you can just let it go with the dough hook for 10 min) Wash and dry mixing bowl and oil it. Place dough in bowl, cover and let rise in a warm place 1 1/2 to 2 hours.

To Make Loaves

Lightly oil 2 loaf pans. Divide dough in half. Punch down and loaf the dough in the following way:
-flatten half the dough into a square on your working surface. Press out all air bubbles by slapping dough with the palms of both hands.
-Fold the flattened dough into a triangle and press it down again. (think making a paper airplane)
-Fold 2 corners into center and press again
-Fold top point into the body of the dough and press it down again.
-Pick up the dough and begin rolling it into itself. This stretches the dough and creates a tight roll with no air pockets. Seal the seam by flattening it with the heel of your hand.
-Shape the dough into a nice loaf and place in the pan seam side down. Repeat punching down and shaping with the other half of the dough.

To bake the bread
1 t water
1 t honey or sugar
1 t vegetable oil
1/4 t salt

Mix water, honey, oil and salt in small cup or bowl and coat the top of each loaf with this mixture. Cover and let rise in pans for 45-60 minutes until the loaves double in size. Preheat oven to 350 degrees. Bake 45-50 minutes. If you have an instant read thermometer, the internal temperature of the bread should be about 200 degrees. Bread will come out of pans after 5 minutes of cooling. Let cool 30 minutes before slicing (if you can wait!)

Hills Fav Meatballs

I am making meatballs tonight and I thought I would post my favorite go-to meatball recipe. If you read the list on ingredients, you can tell these are going to be good!

1 lb ground beef
3/4 c seasoned CROUTONS crushed...crush them first, then measure out 3/4 c
( I use a yummy garlic or cheese crouton)
1 egg
2 cloves garlic
3 T Worcestershire
1 T yellow mustard
1 t red pepper flakes
1 t extra virgin olive oil

Mix all ingredients in a bowl and mush until well combined. Then roll into tablespoon size balls. These have a kick so if you want to take the heat down I would omit the pepper flakes.

These can be cooked in a skillet with 1 T butter and 1 T oil for 20 minutes turning often, or cooked in a 350 degree oven for 20-25 minutes, or boiled about 5 minutes per side. We eat these with marinara, BBQ sauce, or gravy...they are good any way you decide.

Whole Wheat Oatmeal Pancakes

I am a HUGE fan of Mykitchencafe.blogspot.com . I just love her recipes and they are usually tasty and pretty healthy too. She also has a healthy love for ROLLS, which I also share. I have tried several of her roll recipes and use them all of the time. I will put them here soon.. Recently, I was looking for a bread recipe on her website (which I didn't find) but I did find THIS! It is a pancake mix for Whole Wheat Oatmeal Pancakes! I liked the good ingredients and the fact that it can be stored to make yummy healthy pancakes at a later time! Try it!

Pancake Mix

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
4 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a side note, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

**Lindsey's notes: I added 1 more tablespoon of sugar, because that is just the way I am! I also used ground hard red wheat that I had ground in my vitamix. However, I will probably use the store bought stuff from now on (finer mill). Everyone loved them, even though they were a little more crunchy from the vitamix mill and since I didn't have buttermilk on hand, I made my own by adding a little vinegar to my skim milk and let it sit for 5 minutes. VOILA!

Artichoke Parmesan Stuffing

2 lbs sourdough - cut into 1 inch cubes

3T butter

2 large onions, chopped

1 lb mushrooms, sliced

2 c celery - rinsed, chopped

1/2 c minced garlic (12 cloves)

3 1/2 c chicken broth

4 6oz jars of marinated artichokes

1 c grated parmesan cheese

1 T poultry seasoning

1 T rosemary

3/4 t each salt and pepper

2 large eggs - beaten

Spread bread chunks evenly on baking sheet. Toast at 350 until crisp and golden brown (25 mins). Shake cubes after 15 mins. If you don't have a convection oven - switch pan positions.

Melt butter over medium heat. Add onions, mushrooms, celery and garlic. Cook, stirring often until veggies are soft and golden brown. To release browned bits from pan - add 1/2 cc broth and stir. In a large bowl, mix veggies, bread crumbs, artichokes, cheese and seasonings. Wisk together remaining broth and eggs. Pour over bread mix. Stir until well coated. Bake in 5 qt baking dish at 350 for 30 mins covered and 20 more minutes uncovered.

ENJOY!

Sweet Potato Wraps

These are so easy for a light lunch as well as a great vegetarian alternative for a shower, or luncheon. It tastes fresh and healthy and has a different, sweet, mild flavor. I know using canned yams sounds crazy, but I promise everyone will be asking for this recipe!

Flour tortillas (I like the kind you cook in the skillet, found in the refrigerated section of your store, buy the cheese? SOO worth the extra effort)
Canned yams drained and patted dry, and sliced into long julienne like pieces
1 can vegetarian refried beans
fresh tomato diced small
shredded lettuce, romaine or iceberg
cilantro
feta cheese

Place the flour tortilla and spread refried beans over all leaving a 1 inch border around edges. In the middle place lettuce, yams, tomato, a sprinkle of feta and 2 sprigs cilantro. Roll up leaving both ends open, and secure with a toothpick. Slice in half and stack for a nice presentation.

Easy Taco Soup

This soup hits the spot in the winter and it comes together in a snap. The ranch dressing mix gives it super flavor! The ingredients are probably in your pantry right now, so go whip some up!

Serves 4 adults

1 can tomato sauce 16 oz
1 can diced tomatoes 16 oz
1 can water
1 can kidney beans (drained and rinsed)
1 lb ground beef or ground turkey
1 can corn drained
1 package ranch dressing mix
1 package taco seasoning

Brown beef or turkey in bottom of saucepan. Drain fat. Add all other ingredients and simmer to a low boil. Serve immediately or let it simmer, whatever!

Options: Choose the beans you like, and if you want to omit the meat, I would use 2 types of beans, black, pinto, whatever you like.
You can also use the canned chicken from Costco.
Add canned green beans, zucchini, whatever veggies you like.
Garnish with:
grated cheddar cheese
sour cream
chips
sliced green onion

Short Cut Rich Chocolate Mousse

I love recipes where you make something the easy way and it turns out better than the original. That's the deal with this mousse! It is NO COOK which is also great when your feeling lazy. I got this recipe from my best bud/neighbor who happens to be a wonderful cook and entertainer. These are great for impressing guests with almost no effort!

1/2 c water
1 c sugar
4 eggs
12 oz semi sweet chocolate chips
1 pint heavy whipping cream
1 t vanilla
pinch of salt

Microwave sugar and water in microwave safe bowl on high for 3 minutes. (Make sure it's boiling)
Meanwhile in a blender beat eggs for a minute or so, then add chocolate chips and pulse to break up the chocolate. Pour in boiling water mixture and blend. Let cool to room temp or below.
In another bowl, beat whipping cream until peaks form. I add my vanilla and pinch of salt to the whipping cream. Gradually fold whipped cream into chocolate mixture. Spoon into cups or ramekins. Chill in refrigerator 24 hours. Serve chilled with dollop of whipped cream.
Makes 8-10 servings

Bacon to Die For (Literally)

1 lb thick sliced bacon

Brown Sugar

Pepper

Put Brown Sugar on a plate. Take each slice of bacon and dip into brown sugar. Lay bacon flat on baking sheet. (If you have a rack to lift the bacon up off the baking sheet use it.)

Sprinkle the bacon w/fresh cracked pepper.

Put trays in the oven on 400 degrees and cook for 20 minutes. Sweet and delicious!

Grandma Clark's Dip

This is Ryan Clark's favorite. Always yummy! Thanks, Grandma!

1 package Knorr Vegetable Dip

12 oz Salsa (in a jar - choose your favorite - I like it chunky)

8 oz sour cream

1 c mayonaise

Mix together and refrigerate for 1 hour. Serve w/tortilla chips.

Emeril's Grilled Crawfish-Stuffed Chiles Rellenos w/Salsa & Sour Cream

1/2 lb peeled crawfish tails (or small peeled shrimp)

1 T Creole seasoning

1/3 c chopped green onion

1 T plus 2 t olive oil

2 t minced garlic

12 large fresh poblano, New Mexico chiles (I used pasilla peppers)

2 large ears corn (or 1 box frozen/roasted in oven)

1/2 t salt

6 oz crumbled soft, fresh goat cheese, room temperature

6 oz grated Colby or mild cheddar cheese

Salsa

Sour Cream

Preheat grill. Season crawfish (or shrimp) with creole seasoning. In a skillet, heat 1T olive oil over medium high heat. Add green onions and garlic. Saute for 1 minute. Add the crawfish tails/shrimp and saute for 2 minutes. Remove from heat.

Char the chiles over the grill until blackened on all sides. Seal the chiles in a plastic or paper bag and let stand 10 minutes. Meanwhile, rub 1 t olive oil on each ear of corn and sprinkle w/salt. Grill corn until cooked through - about 8-12 minutes. Remove corn from grill and let cool. Peel and seed the chiles, leaving the stem intact. Set aside.

Cut corn from the cob and place kernels in mixing bowl. Add crawfish tails/shrimp, goat cheese and colby cheese and mix well. Form the mixture into 12 equal portions, about 2T each and stuff into the seeded chiles, pressing to close.

Place the stuffed chiles on the hot grill and cook, turning until the cheese is just melted - about 3 minutes. (I cooked them under the broiler - they seemed too fragile to put back on the grill.)

Serve immediately with salsa and sour cream for dipping, as desired.

Jennyl's Sausage Rolls

2 c Bisquick

1 pkg Bob Evans Hot Sausage (room temp, uncooked)

12 oz grated Kraft Cracker Barrell Extra Sharp cheddar cheese

Mix ingredients together and roll into golf ball sized balls. Bake 20 mins @ 350 degrees. Drain and serve warm.

Shrimp Dip

1-2 cans tiny shrimp - rinsed and drained

8 oz cream cheese

1/3 c ketchup

Mix above ingredients w/mixer.

1T Mayo

1T French Dressing

2t worchestershire sauce

1 1/2 t horseradish

2T grated onion

Stir in the above items. Chill and serve w/Fritos.