Hot Chocolate Cupcakes

Yup, you read the title correctly! If you like to indulge on a cup of hot chocolate then this cupcake is just for you. They were so easy and fun to make! I gave some of these out to our good friends and neighbors for Christmas. These fun cupcakes can't be served in just a container, no way! I put each cupcake in a glass coffee mug with a chocolate/peppermint straw. I know what you are all thinking! Why oh why can't I be Jill's neighbor! Fun glasses or mugs can be purchased at one of my favorite stores, TJ Maxx, for reasonable prices. This fun recipe came from Picky Palate.

Ingredients:
1 box of Devils Food cake mix

1 small box of instant chocolate pudding

1 cup of sour cream (I used light)

3/4 cup of milk warmed and mixed with one packet of hot chocolate

4 eggs

1/2 cup vegetable oil

24 mint truffle kisses

about 3 cups of mini marshmallows

Directions:

Preheat oven to 350 degrees. Place cake mix, pudding, oil, egg, sour cream and mixed hot chocolate and combine with mixer on medium speed. Fill approximately 24 lined muffin cups with batter. Press one hershey kiss into each cupcake and bake 18 minutes and then top with some mini marshmallows and bake another 5 minutes. Remove and let cool. I think they are best served warm soo... I zap mine in microwave for about 10 seconds to warm and make marshmallow topping a little gooey. I served mine with a chocolate covered peppermint stick.

Jill

Green Chili Chicken and Lime Soup

It has been a few weeks since I have tried something new that was blog worthy and let me just tell you, this is! I loved it! Mark liked it, but I could tell he wasn't as big of a fan as I was. I had leftovers for lunch today and I think it may have gotten better if possible. Yummy. I found this recipe at Picky Palate.




Ingredients:
2 Tbsp extra virgin olive oil
1 onion, chopped ( I used a little more)
4 cloves minced garlic
80 oz chicken broth
10 oz can of rotel, mild (I used a 14.5 oz can of fire roasted diced tomatoes and garlic)
7 oz can of of diced green chiles (I used 4 oz)
4 chicken breasts cooked and diced (I used leftover rot. chicken)
2 1/2 cups cooked rice of your choosing, I used basmati
1/4 cup lime juice
1 1/2 tsp cumin (i didn't measure and prob used more)
Pinches of kosher salt, cracked black pepper, garlic salt, and parsley
bunch of cilantro
chips
shredded cheese
avocado slices (a must have in my opinion)

Directions:
Place oil in dutch oven over med-high heat. Saute onion for about 5 minutes. Add garlic and cook another minute. Add chicken broth, rice, chicken, tomatoes, green chiles, lime juice, and seasonings. Cook for another 5 minutes or so. Add cilantro right before serving as well as avocado slices and other garnishings of your choosing.

Jill

Autumn Salad with Maple Dressing

Molly and Joan made this salad for my birthday dinner in Omaha. It was stupendous!!

Ingredients:
10 cups mixed greens
1-2 green pears
1/2 cup dried cranberries
1/2 toasted pecans
1/2 cup blueberries
blue cheese

Toss all ingredients except cheese and pecans with dressing. Sprinkle with nuts and cheese. To make a meal add some grilled chicken. Serves 6

Dressing:
1/4 cup mayo
1/4 cup pure maple syrup
4 tsp Champagne vinegar or other white vinegar
1 1/2 tsp dijon mustard
1/2 cup vegetable oil

Whisk first 4 ingredients together. Gradually whisk oil until mixture thickens slightly. Season to taste with salt and pepper. (can prepare 3 days in advance)

Jill

Tortilla Soup

24 ounces canned Great Northern beans
16 ounces canned sweet corn
6 cups water
2 Tablespoons chicken base
1 tsp chili powder
1 tsp paprika
1 tsp cumin
8 ounces Cheddar-Jack cheese, shredded
3 large corn tortillas (optional)
vegetable oil for frying (optional)
Drain and rinse beans. Puree half the beans in a blender.
Drain the corn, reserving liquid. Puree half the corn in a blender.
Combine the pureed beans, pureed corn and water in a large saucepan. Add the whole beans and corn, reserved corn liquid, chicken base, chili powder, paprika and cumin. bring to a boil. Reduce the heat to low and simmer for 10 minutes,
Add the cheese and cook for 3-5 minutes or until the cheese is melted, stirring.
Cut the tortillas into long thin strips. Fry in vegetable oil. garnish the soups with the tortillas strips to serve.
Submitted by Pam Taggart...this recipe is from Gaidos restaurant.

Minestrone Soup

RoseMarie had this for us in our refrigerator when I got home from Houston. Somebody should really talk to her about breaking and entering! The soup was wonderful, as usual. She made it vegan for us and it was yummy (I may have added some chicken, but it definitely didn't need it).

Ingredients:
1 Tbsp olive oil
2 cloves garlic
1 medium onion
2 celery stalks
2 carrots
1 28 oz can diced tomatoes
1 zucchini
1 potato
1 14 oz can kidney beans
6 cups chicken broth (vegetable broth for vegan alternative)
1 tsp basil
1 tsp oregano
2 oz pasta (omit or use brown rice (so good) for vegan alternative)
Parmesan cheese (omit for vegan)
salt and pepper to taste

Saute onion, garlic, celery, carrots in olive oil for 3-5 minutes. Add remaining ingredients except pasta. Stir, bring to a boil, and simmer for 20 minutes. Add pasta and cook 8-10 minutes, stirring frequently.

Jill

Green Bean Bundles

2 pounds fresh green beans, trimmed
1 pound bacon, cut into halves
1 cup packed light brown sugar
2 TBSP light soy sauce
1/2 tsp garlic powder
1/2 cup butter
Blanch the green beans in boiling water for 5 minutes. Wrap 8-10 green beans with one bacon strip. twisting the ends of the bacon secure with a toothpick. Place in a dish. Repeat the process with remaining green beans and bacon. Microwave the brown sugar, soy sauce, garlic powder and butter in a microwave safe dish until blended. Pour over the green beans . Marinate in the refrigerator for 24 hours.
Bake for 30 minutes uncovered at 350 degrees.
May substitute four 16 ounce cans drained and rinsed European-cut (whole) for the fresh green beans. Or instead of wrapping as bundles, arrange the green beans on a baking sheet with sides ( I used a 9x13 dish). Sprinkle with crumbled crisp-fried bacon. Pour the marinade over the beans. Marinate covered for 24 hours. Bake, uncovered for 30 minutes. Spoon the beans and any remaining marinade into a serving bowl.
Serves 8
I used a 12 ounce pkg of bacon and this recipe only served 4, because we liked it so much!!!!
submitted by Pam Taggart

Homeade Spaghetti-O's

I found some alphabet pasta at Meijer that I thought the kids would have fun eating. I found a great recipe for spaghetti-o's on Oven Love. I'm not sure my family was sold on the recipe, but not because it didn't taste like spaghetti-o's! My kids have odd taste buds for their age. They would rather chow down on something thai or mexican than "kid food". I still decided to post because I thought others might be interested.

Ingredients:
6 cups canned tomato sauce
3-4 cups water (i used 4)
2-3 tsp garlic powder
1 lb pasta - alphabet, stars, rings
1 1/2 cups shredded sharp cheddar cheese
1/2 cup milk
2 Tbs butter ( i used a little less and it was fine)
salt to taste (i chose not to because i thought salty enough)

Boil tomato sauce, water and garlic powder together in large pot. Once boiling add pasta and cook for about 20 minutes. Stir often as pasta tends to stick to bottom of pot. Stir in cheese until melted. Then add milk, butter, and salt to taste.

Jill

Tex-Mex Pumpkin Patties

I know this blog is overwhelmed with tex-mex recipes, but they are my favorite!! Anything I can garnish with sour cream and avocados are delicious. This one was very good. It had the texture of a crabcake, but with no meat and a spicy kick. I loved them! Recipe from familyfun website.

Ingredients:
2 slices firm sandwich bread (I let mine sit on the counter for a couple of hours to dry out)
several leaves of italian parsley, chopped (I used cilantro)
1/2 cup plain bread crumbs, and a little extra for coating
3/4 cup grated cheese (cheddar or monterey jack)
1 1/2 Tbsp canola oil
3/4 cup chopped onion
1/2 cup finely chopped green or red bell pepper
1/2 cup frozen corn kernels
1 clove of garlic, minced
1 tsp chili powder
1 tsp cumin
1 egg, lightly beaten
1/3 cup canned pumpkin
1/3 cup ricotta
1/2 tsp salt
1/2 tsp pepper
2 Tbsp butter

In mixing bowl combine crumbled bread, bread, crumbs, parsley (or cilantro), and grated cheese. Set aside. Heat oil in skillet and saute onion, pepper, and corn for about 7 minutes or until soft. Add garlic, chili powder, and cumin and cook another minute. Remove from heat and add to bread mixture. In large bowl combine egg, ricotta, and pumpkin. Add bread crumb mixture, salt, and pepper and gently combine. Flour hands and form 3/4 inch patties (about 1/3 cup), dredge in bread crumbs, and set aside for about 1 1/2 hours. I was able to make about 8 patties. Melt butter in skillet and cook patties for about 4 minutes on each side until golden brown.

Jill

Chicken Peanut Thai Noodles

I really liked these noodles!! Lucas devoured his bowl and loved having it the next day for lunch too. I got this recipe from the blog, Picky Palate. She has a lot of great recipes, but this has been my favorite so far.

Ingredients:
1 lb whole wheat spaghetti noodles
2 Tbsp sesame oil
1 clove of garlic (i used minced)
1 inch piece of ginger, peeled (I omitted)
1/2 cup smooth peanut butter (I used natural pb)
1/4 cup soy sauce
2 Tbsp brown sugar
1 Tbsp rice vinegar
1 tsp crushed red pepper flakes
1 cup hot water
2 Tbsp olive oil
1/2 cup white onion, chopped
1/2 cup red or orange bell pepper, chopped (I omitted bc i didn't have in my fridge)
1 cup cooked chicken, chopped (i seasoned mine with curry, etc)
1/4 cup finely chopped cilantro leaves (I used more - large handful)
1/2 tsp salt
garnish with dry roasted peanuts or sesame seeds. I used sesame seeds!

Cook noodles according to package directions, drain, rinse in cold water, then toss with sesame oil. Set aside. Add garlic and ginger to food processor and chop. Add PB, soy sauce, brown sugar, vinegar, and red pepper flakes to food processor and blend. Slowly add water and blend some more. Set aside. Heat olive oil in skillet and saute onion and bell pepper for a few minutes. Then add chicken, cilantro, and salt and cook another few minutes. Toss chicken mixture with noodles and pour sauce over the top. Sprinkle with peanuts or sesame seeds and enjoy!

Daniel Fast Option: Substitute tofu for chicken. I need to check if you can get soy sauce without preservatives, hmmm....that could be a tough one. You will have to omit the brown sugar as well.
FOUND SOY SAUCE - Trader Joes.
Jill

Pizza Rolls

This is probably an obvious recipe, but it was the first time I had ever tried it. I had some delicious leftover marinara sauce that I needed to use so I threw this together for lunch. The kids loved it!!

Ingredients:
1 tube of crescent rolls
marinara sauce
shredded cheese
canadian bacon slices (could also use pepperoni)

Directions:
Unroll all crescent rolls. Place one dollup of red sauce at center. Add cheese and meat. Roll them up and baking according to crescent roll directions. Can add whatever pizza toppings you choose. Possibilities are endless!

Jill

Curried Pumpkin Apple Soup

Okay, I realize this sounds very odd. It is definitely not a soup for everyone, but we LOVED it! It smelled wonderful and was very tasty. Kailyn drank her bowl so it was a hit. I served this soup with cornbread and a salad. It really hit the spot on a cool fall evening. I got this recipe from the Family Fun website. They have fun recipes that I like to try from time to time.

Ingredients:
2 Tbsp butter

1 onion, chopped

1 cup of celery, chopped

1/2 large apple, peeled, cored, and chopped (I just used the whole apple)

2 tsp mild curry powder (I used more, prob 3 tsp)

3 cups chicken broth

1 1/2 cups canned pumpkin

1/4 tsp salt

1 bay leaf

1/3 cup heavy cream (I used whole milk)

2-3 Tbsp honey or maple syrup (I used 2tbsp of honey)

sour cream and chives for garnish

Directions:

Melt butter in large saucepan. Add onion, celery, and apple. Cook over med-high heat, partially covered, for about 8 minutes or until onions are clear. Stir in curry powder (and I added a couple shakes of cinnamon as well) and cook another minute or so. Add 1 cup of chicken broth and let cook one more minute. Place everything from saucepan into blender or food processor,add pumpkin, and pulse until smooth. Pour all ingredient back into saucepan, add the rest of the chicken broth and bay leaf. Bring to a simmer and allow to cook for about 5 minutes. Then add cream (or milk) and honey allowing to simmer for a few more minutes. Serve hot with sour cream and chives if desired.

For a vegan alternative - omit butter and saute with olive oil. Substitute vegetable broth for chicken broth and use soy or coconut milk in place of cream. For Daniel Fast, use vegan alternative and organic (no preservatives) pumpkin and honey.

Jill

Taco Pasta Salad

I just made this with some pasta shaped like cats and the kids loved it! It was easy and tasty. The recipe was on the package of the pasta.

Ingredients:
14 oz pkg pasta
2 lbs ground beef
2 pkgs taco seasoning packets
1 15 oz can pinto beans, drained
1 lb velveeta
1 14.5 oz can diced tomatoes and green chiles
shredded iceberg lettuce (i used romaine)
2 large tomatoes, chopped (i didn't add these)
chopped green onions, sliced black olives, sliced avocado, sour cream are optional toppings

Cook ground beef in skillet. Drain well. Add taco seasonings following packet instructions. Cook pasta according to directions, drain, and add to seasoned beef. Add pinto bean. Melt cheese over low heat and add diced tomatoes and green chiles to the cheese. Add to beef mixture after melted. Serve over lettuce or with chips.

Jill

Tomatillo Enchiladas

I made these enchiladas when my parents were here visiting. We ate most of them in one night and it makes two 9x13 trays! They were a little spicy for the kids, but the rest of us loved them. I will definitely make these again! Thankfully my kids love the sides - avocados and refried beans. This was another wonderful recipe from What's On My Menu (Marci's recipe blog).

Ingredients:

3 cups cooked chicken

1 8 oz pkg cream cheese

8 oz sour cream

8 oz monterey jack shredded cheese

1 onion, chopped

1/4 cup cilantro, chopped

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp ground black pepper

24 corn tortillas (6 inch) - I prefer yellow corn

tomatillo cream sauce - recipe below
8 oz colby and monterey jack shredded cheese

green onion, chopped (oops, i forgot these)

Tomatillo cream sauce:

1 (28 oz) can tomatillos, drained ( I could not find these)

1 can chicken broth

1can (4 oz) chopped green chiles

2 tsp ground cumin

2 tsp chili powder

1/2 tsp salt

1 cup whipping cream

In skillet combine canned tomatillos, chicken broth, green chiles, cumin, chili powder, and salt. Bring to a boil then reduce heat and let simmer for 20 minutes. Place mixture in blender and pulse a couple of times. Return to skillet and add whipping cream at low heat and cook another couple of minutes.

*I simply used a 28 oz jar of salsa verde, a little chicken broth and the whipping cream. I omitted all other ingredients from the sauce.

Direction:

Preheat oven to 350 degrees. Grease two 9x13 in pans. Combine chicken and the next 8 ingredients. Place a spoonful in the middle of each tortilla and roll tightly. I always warm the tortillas in the microwave before rolling to prevent the tortillas from breaking. Place each roll seam side down in baking dish. Pour tomatillo cream sauce over the enchiladas, sprinkle with chesse, and bake for 35-40 minutes.

PS: I've now made the sauce both ways and it is much more spicy using the salsa verde (which we like). So.... if I were to use the canned tomatillos, etc I would jazz it up quite a bit with some spices and maybe even some jalapenos.

Jill

Aunt Zula's Cobbler

This recipe was given to me by my mother-in-law, Pat. It originated from her great Aunt Zula. I used black rasberries in mine, but you can use any fruit. We serve it warm with some vanilla ice cream and it is soo yummy.

Ingredients:
1/4 cup sugar
1/4 cup brown sugar
2 Tbsp corn starch
1/2 cup water
1 Tbsp lemon juice
4 cups of fruit

Ingredients for Topping
1 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/4 cup soft butter

In saucepan combine sugar, brown sugar, corn starch, and water. Blend well and cook over medium heat stirring constantly until thick. Add lemon juice and fruit. Pour into 2 qt baking dish and heat until bubbly at 375 degrees (350 if glass dish)

For topping:
Combine flour, sugar, baking powder, and salt. Add milk and soft butter and beat until smooth. Spoon over fruit mix. Combine 2 Tbsp brown sugar and 1/4 tsp nutmeg and sprinkle over dough. Bake at 350 degrees for 40 minutes

Jill

Toad in a Hole

What is up with this name?? My family has always called this favorite simple breakfast a "toad in a hole". I loved eating these as a kid and it still hits the spot occasionally. My kids are still learning to love it.

Ingredients:
slice of bread

butter or margarine

egg

salt and pepper

Read carefully because it can be tricky! Butter both sides of bread (whatever kind you choose). Cut out the center with a favorite cookie cutter or a juice glass. Heat buttered skillet to medium and cook bread for a minute or so before frying egg in the center. Cook egg to desired texture flipping once. Cook the cut out as well, my favorite part. Season with salt and pepper and serve.

Jill

Fried Rice

I made some fried rice with dinner tonight and it was a hit! Kailyn couldn't shovel fast enough until I brought out the edamame (their fav). It was easy and yummy!! I will definitely make again. I got this recipe from the Family Fun website. I love that website by the way - tons of fun ideas for kids!!

Ingredients:
2 1/2 Tbsp vegetable oil (I use Canola)
1/2 tsp sesame oil (I was all out so just omitted)
4 scallions, sliced
1 cup of frozen peas, thawed (I just noticed this and put them in frozen, still good)
1 med carrot peeled and grated
3 cups long grain white rice (chilled)
3 large eggs
2 Tbs soy sauce

Heat 2 Tbsp of vegetable oil and sesame oil in large skillet over medium heat. Add vegetables and saute for about 1 minute. Add rice and cook another couple of minutes. In a separate bowl mix 3 eggs with a whisk. Push all ingredients from skillet to the edge of the pan and add the rest of the oil in the middle. Cook eggs until almost done before mixing with the other ingredients. Add soy sauce and cook another couple of minutes.

Jill

Refrigerator Mashed Potatoes

I got this recipe from mom, not sure where it originated. I do remember Mimi always making these for family dinners/holidays, etc. So good!!!

Ingredients:
5 lbs (9 large) potatoes
2 (3oz) pkg cream cheese
1 cup sour cream
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
2 Tbsp butter or margarine

Cook peeled potatoes in boiling, salted water until tender. Drain and mash until smooth. Add remaining ingredients and beat until light and fluffy. May be refrigerated at this time (covered). Place desired amount in greased casserole dish and dot with butter. Bake at 350 degrees for about 30 minutes.

Jill

Crash Hot Potatoes

12 whole New Potatoes (or other small round potato)
3 Tablespoons Olive Oil
Kosher Salt to taste (I used Sea Salt)
Black pepper to taste
Rosemary (or other herb of choice) to taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cool them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil
Sprinkle potatoes with salt, ground pepper and fresh chopped herbs.
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Marney

Candy Apple Dessert

I just made this for a dinner last night so it is fresh on my mind. This is incredibly simple and so good.

Ingredients:
1 tub of cool whip
4 apples
6 snickers bars

Slice and chop up your favorite apples and add to cool whip. Cut snickers bars into bite size pieces and add to the mixture. You can also add pineapple. The number of apples and snickers bars are really up to you.

Jill

Chicken and Pasta Salad

Another recipe find from Marci's blog! Another good one to use with leftover chicken. Mark's vote - keeper recipe so it has made it to the blog!

Ingredient:
baby spinach
grilled chicken
feta cheese
pesto
bowtie pasta
toffee flavored almonds
diced tomaotoes
dressing (equal parts Italian dressing and Caesar dressing)

Directions:
Cook bowtie pasta according to package directions and let cool. Toss pasta with prepared pesto. Add all other ingredients to spinach. Toss with dressing just before serving. As for amounts I just added to our preference.

Jill

Cilantro Lime Rice

Love this side dish! Wonderful addition to a Mexican dish. Mark and I are not big fans of the Mexican or Spanish boxed rice so I was thrilled to find this recipe. It makes a lot of rice so I may consider halfing the recipe for our family next time. Guess where I got this?? You guessed it...What's On My Menu.

Ingredients:
1/2 bunch of cilantro
1/2 onion
1 4 oz can of green chiles
3 cups rice
6 cups of water
6 chicken bouillon cubes (I used 6 cups of chicken broth)
4 tsp minced garlic
1 Tbs canola oil
2 Tbs fresh lime juice

Blend cilantro, green chiles, and onion in food processor. Bring water (or broth) to a boil and add all other ingredients. Simmer covered for 30 minutes or until rice is cooked.

Jill

Favorite Pot Roast

This is my all time favorite pot roast.... so far! I have made it several times and it never disappoints. I found the recipe in Paula Deen's Savannah Country Cookbook. You really can't go wrong with Paula Deen unless you are looking for lowfat.

Ingredients:
1 3 lb boneless chuch roast
1 1/2 tsp House Seasoning (mixture of salt, black pepper, and garlic powder). I just sprinkle in some of each
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed
2 cloves garlic, crushed
1 10 3/4 can condensed cream of mushroom soup
1/4-1/2 cup chardonnay wine

Sprinkle roast on all sides with House seasoning. Brown roast on all sides in oil in hot skillet. Place roast in crockpot. Layer onion, bay leaves, beef bouillon cubes, garlic, cream of mushroom soup on top of roast. Add chardonnay. Add enough water to cover all ingredients and cook on low for about 8 hours.
I always serve with Marney's rice and peas.

Jill

Puffed Pancakes

I made these this morning for Luke's first day of preschool. He really liked them. They were a bit eggy, but we all enjoyed them. The best part was how easy they were to make and not the mess of traditional pancakes. This is another recipe from Marci's blog.

Ingredients:

1 Tbsp butter (real butter)
6 eggs

1 cup of milk (i used 1/2 1% and 1/2 whole)

1 cup of pancake mix or bisquick (i used bisquick)

Preheat oven to 425 and place the butter in a 9X13 dish. Let the butter melt in the dish while oven is preheating. Combine all other ingredients in blender. Once butter is melted and oven heated pour ingredients in dish and bake or about 15 minutes. When done sprinkle with powdered sugar. Serve with maple syrup or fresh fruit.

Jill

Papasitos Fajita Marinade

Our new go to marinade! We have tried with both steak and chicken and both are great. This is super easy to throw together and tastes fantastic. This recipe was discovered by Melissa!!

Ingredients:
1 part soy sauce
1 part pineapple juice
2 parts water
splash of teriyaki sauce

Yes, it is that simple!!!

Jill

Chicken BBQ Ranch Wrap

I found a wrap recipe on the family fun website that I wanted to try for lunch. I only had a few of the ingredients so modified and added to what I had in the fridge and pantry. Here is what I came up with and it was yummy.

Ingredients:
4-5 large flour tortillas
3/4 cup of Ranch dressing
1/3 cup BBQ sauce
2 cups torn lettuce (I used a combo of green and red leaf)
1 cup of shredded cheese
1 avocado
1 can of pineapple chunks
1-2 chicken breasts (I had leftovers from what I had grilled the night before)

Preheat oven to 250 and warm tortillas wrapped in foil. Mix ranch and BBQ sauce in a bowl and set aside. Slice avocado and dice chicken. Spread about 1 TBSP of ranch/bbq mixture on tortilla and start building with remaining ingredients. Wrap tightly slice in half and use remaining sauce for dipping. Perfection!!!

Jill

Pico De Gallo

Chris LeBlanc recently shared this recipe with us after making it out on the boat. Mark and I gobbled it up so fast we just had to make it again. This will definitely be a staple for us!

Ingredients:
2 lb Roma Tomatoes
1 Medium Red Onion
1-2 whole jalapenos
1 lime
2 Tbs Fajita seasoning (they use Fiesta brand)
1 bunch cilantro

Cut up tomatoes, onion, jalapenos, and cilantro in large bowl. Add juice of 1-2 limes and fajita seasoning to taste. Place in fridge for one hour before serving.

For Daniel Fast option use your own seasonings and eat with this tortilla chip recipe.

Jill

Spicy Grilled Chicken with Baja Black Beans and Rice

I made this a few weeks ago and Mark LOVED it!! My kids picked out all of the beans and just ate those and avocado slices. This is something that we will defintely make again!! Once again this recipe came from Better Homes and Gardens Ultimate Mexican edition.

Ingredients:
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika or regular paprika (I used regular)
4 skinless, boneless chicken breast halves
2 1/2 cups chicken broth
2 cups frozen whole kernel corn
1 14.5 oz can fire roasted diced tomatoes, undrained
1 1/4 cups long grain rice, uncooked
1 cup black beans, rinsed and drained
1 4oz can diced green chile peppers
1 cup chopped zucchini (1 small)
1 Tbsp snipped fresh cilantro
crumbled cotija cheese
avocado slices (a must in my opinion)

Combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of chicken. Set aside. In a dutch oven combine broth, corn, undrained tomatoes, uncooked rice, beans, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in zucchini. Cook, covered, for 3-5 minutes more or until zucchini is crisp-tender. Stir in cilantro. Meanwhile, grill chicken breasts for 12-15 minutes. Slice each chicken breast and serve with rice mixture. Top with cheese and avocado slices.

Jill

Chipotle-Bean Enchiladas

I made this super easy dish this evening for dinner. I had all of the ingredients and it was simple to throw together. It was a bit spicy for the kids although they still gobbled it up with a little sour cream stirred with it to cool it down. I also served this with some garden tomatoes chopped up with some red onion, seasonings, lime juice, etc to eat with chips or over the top of the enchiladas. It would have been wonderful with some sliced up avocado, but mine weren't ripe enough yet - boo!! This is another recipe from Ultimate Mexican Better Homes and Gardens.

Ingredients:
10 6 inch corn tortillas
1 15 oz can black beans or pinto beans ( I used black), rinsed and drained
2 10 oz cans of enchilada sauce ( i used one red and one green - that's what i had)
8 oz shredded Mexican cheese blend (2 cups)
1 Tbsp chopped canned chipotle chile pepper in adobe sauce
sliced green onions

Preheat oven to 350 degrees. Grease a 2 quart (oops forget to do this) rectangular baking dish; set aside. Stack tortillas and wrap tightly in foil. Bake tortillas about 10 minutes or until warm. Meanwhile, for filling, in a medium bowl combine beans, 1/2 cup of the enchilada sauce, 1 cup of the cheese, and the chile peppers. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up each tortilla. Arrange tortillas, seam side down, in the prepared baking dish. Add remaining beans to dish and enchilada sauce poured over the top. Bake, covered, 25 minutes. Uncover; sprinkle with 1 cup of cheese. Bake, uncovered, 5 minutes or until cheese melts. Sprinkle with green onion.

Jill

angel food cake sauce

1 cup "real" butter
2 cups powdered sugar
2 eggs
1 1/2 tsp vanilla

Melt butter and add rest of ingredients. Beat with electric beaters and heat on low

Serve over broiled (toasted) angel food cake.

May be made ahead and just reheated before serving


this is always a family favorite

Mom

Buster Bar Dessert

"Fudge"
1 1/3 cup evaporated milk
2 cups powered sugar
6 oz chocolate chips
2 Tbsp margarine

Combine. Cook 8 minutes or until thick. Allow to cool completely.

Crush 20-25 Oreo cookies. Melt 1/4 cup of margarine in a 9x13 dish. Sprinkle cookie crumbs over margarine and pat down. (save a scant 1/4 cup cookie crumbs for topping)

Cover cookie layer with 1/2 gallon of ice cream (we always used vanilla). Freeze

When fudge has cooled , pour over ice cream. Sprinkle with at least 1 cup of Spanish peanuts. Freeze.

Spread cool whip on top of peanuts and fudge. Sprinkle remaining cookie crumbs on cool whip.

Freeze

Mom

Herb Popcorn

Mom's Herb Popcorn
3 quarts popped corn
1/3 cup butter or margarine
1 clove garlic or 1/8 tsp garlic powder
1 tsp parsley
½ tsp salt
Melt margarine and spices over low heat. Simmer for 1 minute. Pour over popped corn. Stir. Bake at 300 for 15 minutes.

Marney

Spicy Honey Chicken

This was a good change from the usual grilled chicken either seasoned or marinated in Italian dressing. Lucas is rebelling against chicken right now so he didn't even try it, but the rest of the family really enjoyed it. I cut up one breast and put it over a salad for Mark and myself. I found this recipe on Marci's blog. By the way - I did all of the grilling myself!!! It's my new thing so Mark has dinner ready when he gets home from work!

Ingredients:
8 boneless skinless chicken thighs, about 2lbs (I used chicken breasts)
2 tsp vegetable oil (I used olive oil)
Rub:
2 tsp granulated garlic (I used garlic powder)
2 tsp chili powder (I used a combo of chili powder and cayenne pepper)
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder (again I used my chili powder/cayenne pepper combo)
Glaze:
1/2 Cup Honey
1 Tbsp Cider Vinegar

Directions:
-Combine the rub spices in bowl and mix well.
-Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
-While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Jill

Grilled Black Bean and Sweet Potato Quesadillas

Yummo!! I've been so excited to make these once I found the recipe in Better Homes and Gardens Special Ultimate Mexican. I may just try every recipe in this magazine!! I really liked this one. The smoothness of the mashed sweet potatoes with the melted cheese with the black beans was wonderful. Mark is not a sweet potato fan, but he did enjoy these!! Kailyn peeled hers open and ate all of the inside leaving just the tortilla. It took Luke a while to try them, but once he did he enjoyed it.

Ingredients:
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp olive oil
1 15 oz can black beans, rinsed and drained
1 Tbsp lime juice
1 tsp dried oregano crushed
1 tsp ground cumin
4 10 inch flour tortillas
1 1/2 cups mashed, cooked sweet potatoes
1 cup shreddd Monterey Jack cheese (4 oz)
1 1/2 cups tightly packed baby spinach leaves
tomato salsa, corn salsa, and/or guacamole to serve with

Wash and peel potatoes. Cut into quarters and boil in saucepan for 25-30 minutes or until tender. Drain and mash. In a large skillet cook onion and garlic in oil over med heat until onion is tender. Stir in black beans, lime juice, oregano, and cumin; heat through. Set aside. Layer 1/4 of mashed sweet potatoes on 1/2 of tortilla, 2 Tbsp cheese, 1/4 bean mixture, 1/4 spinach, and another 2 Tbsp cheese. Fold each tortilla over filling and press gently. Grill, uncovered for 3-4 minutes or until cheese begins to melt then flip and grill other side for 4-5 minutes until tortilla is crisp. I used my George Foreman grill and it worked perfectly. Cut into wedges and serve with salsa or whatever you choose.

Jill

Oaxacan Grilled Corn

This corn was great! It tasted wonderful, but not so figure friendly. We will not make this often, but fun for a special treat. Lucas really liked it too! Oh yes, came from Better Homes and Gardens Ultimate Mexican Special.

Ingredients:
8 ears fresh sweet corn
1/4 cup butter, melted
2 Tbsp chili powder
1/8 tsp cayenne pepper
3/4 cup of light mayo or salad dressing (we used mayo)
3/4 cup freshly grated queso anejo (couln't find so I used queso fresca)
2 limes, cut into wedges

Tie husks back (I just pulled them back) and remove silks. Hold ears over a plate and brush with butter. In a small bowl combine chili powder and cayenne pepper. Place mayo, cheese, and limes in separate bowls and set aside. Grill corn on high heat for 12-14 minutes or until corn is carmelized. To serve, spread corn with mayo, then sprinkle with cheese and spice mixture and squeeze lime over all.

Jill

Coconut Rice

This side dish is a little bland, but goes perfectly with a spicy meat. I made this with the Garlic Shrimp and Pineapple Skewers. It came from Better Homes and Gardens Special Ultimate Mexican.

Ingredients:
1 cup basmati rice
1 Tbsp butter
1 cup chicken broth
1 cup unsweetened coconut milk
1/4 tsp salt
1/2 cup frozen peas

In saucepan cook rice in the butter until rice begins to brown. Add chicken broth,coconut milk, and salt. Bring to boil; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Stir in 1/2 cup frozen peas. Coverand let stand for 5 minutes. Makes 4 cups

Jill

Garlic Shrimp and Pineapple Skewers

I made this for Mark's Father's Day meal and it did not disappoint. He absolutely LOVED it!! It had a little bit of a kick, but not overpowering. I did modify one of the skewers for the kids because I knew it would probably be a bit spicy for them (and it would have been). I served this with coconut rice (I will post recipe) and a mango, avocado, tomato salad (which Mark did not love). This recipe came from Better Homes and Gardens UltimateMexican Special.

Ingredients:
24 fresh or frozn large shrimp
1/2 cup olive oil
2 Tbsp finely choppped fresh cilantro
4 cloves garlic, minced
1/4 tsp cayenne pepper
3 oz guava paste, cut up (could not find so used guave juice)
4 tsp water
1 canned chipolte chile pepper in adobe sauce
2 Tbsp chopped red onion
1 small fresh pineapple, peeled, cored, and cut into chunks (2 cups)

Thaw, rinse, pat dry shrimp. In a small bowl combine oil, cilantro, garlic, and cayenne pepper. Pour over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 hour, turning bag occasionally. In food processor or blende combine guava paste (juice in my case), water (i used a little more), chile pepper, and red onion. Cover and process until almost smooth. Use slotted spoon to remove shrimp fro marinade and transfer to bowl with guave mixture; toss gently to coat. Add pineapple to shrimp mixture (do not leave pineapple with shrimp longer than 5 minutes or will make shrimp mushy). Alternately thread shrimp and pineapple on skewers. Grill for 6-10 minutes or until shrimp fully cooked. May brush extra guava mixture on skewers 1/2way through grilling (we did not do this).

*Do not put leftover pineapple in same container with shrimp or shrimp will become mushy

Jill

Amazing Meatballs

This is another recipe from Rosemarie! I just made them for the first time about a month ago and they turned out superb. I doubled the recipe and frozen them in ziploc bags. It has been so nice to pull them out for a quick meal in a pinch. The kids love them and Mark (well, what doesn't Mark like?).

Ingredients:
2 lbs hamburger (use ground turkey for a lower fat option)
1 1/2 tsp garlic powder
2 eggs
1 cup parmesan cheese
1 cup italian seasoned bread crumbs
1 1/2 tsp basil
1 1/2 tsp salt
1 1/4 cup water
1 1/2 tsp oregano

Preheat over to 350 degrees. Mix meat, dry ingredients and eggs. Add wate and mix well. Form into balls (i like them small). Place on baking sheet and bake until brown (about 20 minutes depending on size). This makes approximately 45 meatballs.

Jill

Cheese Beer Soup

I have personally never made this, but LOVED it as a kid! My grandmother (Mimi) would make it frequently when we were staying there. I keep thinking about making it sometime,but now waiting for colder weather.

Ingredients:
1/4 cup butter melted
1/2 cup flour
1 1/2 quars chicken broth
1/2 cup onions finely chopped
1/2 cup celery finely chopped
1/2 cup carrots finely chopped
1/2 lb cheddar cheese cubed
1 1/2 cups milk
1 (12 oz)can of beer
1/2 cup parsley chopped
1/2 tsp salt
dash white pepper

Add flour to butter and brown. Slowly add stock, stirring constantly with a whisk. Cook until slightly thickened. Add vegetable. Simmer 20 minutes. Stir until cheese is melted. Add milk and beer, reduce heat immediately. Add parsley and cook at reduced heat another 5 minutes. Season to taste with salt and white pepper.

Jill

Homemade Marshmallows

I decided to try these out for Valentine's Day this year. I'm still not sure why I made these since no one in my immediate family enjoys marshmallows, but it was fun. Did I say fun?? Maybe I should say interesting or messy. I complained a lot while making them, but I actually think I would try them again (oil hands while handling would make things much easier). The recipe came fom Taste of Home Dec/Jan 2010.

Ingredients:
2 tsp butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/8 tsp clear vanilla extract

Optional toppings: melted chocolate (I did this - my favorite), hot fudge, carmel topping.
Optional garnishes: baking cocoa, crushed candies, chopped nuts, colored sugars/sprinkles (I also did this - red and pink for Valentine's Day)

Line a 9x13 inch pan with foil and grease the foil with butter; set aside. In a large metal bowl, sprinkle gelating over 1/2 cup water; set aside. In a large heavy saucepan, combine sugar corn syrup, salt, and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until candy thermometer reads 240 degrees (soft ball stage). Yeah - I didn't have a candy thermometer so i used a meat one (ha ha, seemed to work) and no idea what soft ball stage means, but maybe you do! Remove from heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. They make this part sound easy - uh no!! Grease up your spoon, hands, and everything or you will turn into a giant marshmallow like I did. Scared yet?? Cover and let stand at room temperature for 6 hours or overnight. Using foil, lift marshmallows. With a knife or pizza cutter coated with cooking spray, cut into 1 inch squares. Dip or drizzle with toppings or garnishings.

Jil

Mango Salsa

I got this recipe from the February 2010 Parents magazine. I have made it several times since first trying it. We like to dish it up with chips, celery, over chicken, etc.

Ingredients:
2 cups mango (chopped)
1/2 cup red pepper (finely chopped)
1/4 cup red onion (finely chopped)
2 Tbsp cilantro (chopped)
2 Tbsp lime juice
sal and pepper (just a pinch of each)

Combine all ingredients and ENJOY!!

Jill

Snickerdoodle Muffins

This recipe came from The Sisters Cafe blog. Mark's favorite cookies are snickerdoodles so I thought I would give it a try. Lucas helped me make this which was so much fun and just a tad messy! I made them into mini muffins so we were all reaching for one all day until they were gone.

Ingredients:
3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp unsalted butter ( 1 1/4 stick), softened
1 cup of sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk

Preheat oven to 375 degrees. Whisk flour, baking powder, baking soda, and salt and set aside. In a large mixing bowl, cream butter and sugar together, beating until fluffy (approx 2 minutes). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk. Now add dry ingredients. Mix until all is moist. Do not over beat. I used mini muffin pan (2 batches). Spray muffin tin with cooking spray. Distribute dough equally among cups. Bake about 10-13 minutes (20 minutes for regular size muffins). Let muffins cool on wire rack for about 5 minute. While muffins coolin, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While muffins are still a bit warm, dip the top of muffins in melted butter and then in a bowl of cinnamon sugar. YUMMY!!

Jill

Coconut Shrimp

We just got home from Houston where I had some seafood. I had a similar dish at the Aquarium so I was inspired to try something new. I think it turned out awesome!! I will also give the recipe for the dipping sauce although I did not try it because I did not have the ingredients, but it looks great. This recipe came from Southern Living May 2010.

Ingredients:
1 1/2 lb peeled, large raw shrimp (21-25)
vegetable cooking spray
2 egg whites
1/4cup cornstarch
1 Tbsp caribbean jerk seasoning (I used cajun seasoning)
1 cup sweetened flaked coconut
1 cup panko breadcrumbs
1 tsp paprika

Preheat oven o 425. Place wire rack coated with cooking spray in a 15 x 10 inch jellyroll pan. Whisk egg whites in bowl until foamy. Stir together cornstarch and caribbean jerk seasoning in a shallow dish. Stir together coconut, breadcrumbs, and paprika in another shallow dish. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites; and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp with cooking spray; arrange shrimp on wire rack. Bake at 425 for 10-12 minutes or just until shrimp turn pink, turning after 8 minutes Serve with honey mustar sauce.

Honey Mustard Sauce:
1/2 cup plain nonfat yogurt
1/4 cup coarse-grained mustard
1/4 cup honey
2 Tbsp horseradish

Stir together all ingredients. Serve immediately, or cover and chill up to 3 days.

Jill

French Vanilla Cake

Wow! This cake is delicious and very rich. I made this just a couple of weeks ago because I had buttermilk in my refrigerator that I needed to use up. Any excuse to make a yummy cake. I ended up sending most of it to work with Mark and he said it was breakfast for his coworkers. I got this recipe from Sarah Bitzer.

Ingredients:
2 sticks real butter
1 cup water
2 cups sugar
1 tsp salt
2 cups and 2 Tbs flour
1 tsp baking soda
3 eggs
1/2 cup buttermilk
1 Tbs vanilla

Bring butter and water to a boil. Remove from heat and add sugar, salt, flour, and baking soda. In a small bowl, beat eggs, buttermilk, and vanilla. Combine both mixturs and beat well. Spread into a greased and floured jellyroll pan. Bake 20 minutes at 350 degrees or until toothpick comes out clean.

Frosting:
1 stick real butter
4 Tbs milk
1 lb powdered sugar
1 Tbs vanilla
Bring butter and milk to a boil. Add powdered sugar and vanilla. I let this cool so it thickens a little and spread it on the cooled cake. Swirl it with the back of an iced tea spoon.

Jill

Tomato and Basil Bruschetta

Mark loves bruschetta, but as you may have noticed he loves most everything. I serioiusly don't know where he puts all of the food he consumes!! I've made this for life group, guests, and just for Mark (I know, he's so lucky to have me, right?)

Ingredients:
3 chopped garlic cloves (we love garlic, but this is a little much. I would use no more than 2)
6 firm ripe tomatoes, diced
2 Tbs choppe fresh basil (Mark likes more)
narrow Italian bread loaf
freash sea salt and cracked pepper
2 Tbs extra virgin olive oil
2 whole peeled garlic cloves
3-4 Tbs grated parmesan cheese (fresh grated is sooo much better than the shaky cheese in my opinion)

Mix together choppped garlic, basil, salt, and pepper. Slowly drizzle over olive oil, add tomatoes and let marinate while preparingth rest. Preheat oven to 350, place bread on baking sheet and toast for 4 minutes. Drizzle olive oil on each bread slice, then rub each wih whole garlic cloves, and finally sprinkle generously with parmesan. Return to oven for another 3-5 minutes until cheese is baked in. Spoon tomoato mixture onto each slice with some parmesan shavings on top.

Jill

Marney's Rice

I have made this sooo many times! I love it! It makes a great side dish and then I use leftovers and add some peas and sausage for another meal. I got this recipe from Marney and have no idea where she got it.

Ingredients:
1/4 cup butter
1 cup long grain rice
1/2 cup uncooked vermiccli
2 3/4cups chicken broth
2 Tbsp minced fresh parsley (I often use parsley flakes)

In a saucepan, melt butter, add the rice, and noodles. Cook and stir until lightly browned about 3 minutes. Stir in broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until rice is tender and broth absorbed.

Jill

Cheesy Sausage Breakast Bake

Sarah Pointer gave me this wonderful Emeril recipe. I started making this for our Christmas morning meal the first year Mark and I were married. I have also made it for house guests and friends. It is always a hit!

Ingredients:
1 tsp butter
8 oz sausage (crumbed) (I use 1/2 tube of spicy sausage and 1/2 of regular - more han 8 oz)
1 lb mushrooms (sliced)
pepper
3 oz cream cheese (I use a little more - never hurts, right?)
1/2 lb ricotta
1/2 cup flour
1 tsp baking powder
1 tsp salt
9 large eggs
1/2 lb monterey jack cheese
1/4 lb sharp cheddar
2 cups chopped green onion

Butter a 9x13 pan. In skillet brown sausage, mushrooms, and seasonings. Let that cool. Mix soft cheeses, stir in flour, baking powder, salt, and eggs. Stir in sausage, mushrooms, grated cheeses, and onion. Pour into pan, refrigerate for 12 hours. Bake at 350 degrees for about 45 minutes.

Jill

Tropical Fusion Salad

Mark has been asking me to make this salad since I bought the magazine with the picture on he cover. I finally accumulated all of the ingredients and decided to try it out with our C2 group tonight. They seemed to like it, but I thought it was just okay. I've decided that I'm not a fan of papaya. I got this recipe from Taste of Home May 2010.

Ingredients:
2 cups cubed peeled papaya (I used 2 and did not measure)
1 can (15 oz) black beans, rinsed and drained
1 medium avocado, peeled and cubed
1 cup frozen corn, thawed (I used canned shoepeg corn)
1/2 cup golden raisins (i omitted)
2 serrano peppers, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup orange juice
2 Tbsp lime juice
1 Tbsp cider vinega
2 garlic cloves
2 tsp ground ancho chili peppers, divided (I used chili powder)
1/4 tsp sugar
1/4 tsp salt
2 corn tortillas cut into strips

In a large bowl, combine the papaya beans, avocado,corn, raisins, peppers, cilantro, OJ, lime juice, vinegar, garlic, 1/2 tsp chili pepper, sugar, and salt.
Place tortilla strips on a baking sheet coated with cooking spray; sprinkle with remaining chili pepper. Bake at 350 degrees for 8-10 minutes or until crisp. Serve with salad.

Serve with tortilla chips instead of baking the corn tortillas for time saver.

Jill

Crispy Rice Roll with Yum Yum Sauce

Call Sushi Mon....Will arrive in about 20 minutes.

Mark

BBQ Beef filled Biscuits

I made these when my brother (and family) came to visit. My brother seemed to like them so I thought I should post the recipe. My husband didn't particularly care for them so probably won't be making them again.

Ingredients:
1/2 lb. extra-lean ground beef
1 small green pepper, finely chopped
1 small red pepper, finely chopped
1/3 cup Barbecue Sauce 1 can (7.5 oz.)
refrigerated buttermilk biscuits
1/2 cup Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
HEAT oven to 375ºF.

BROWN meat with peppers in medium skillet. Remove from heat. Stir in barbecue sauce.

SEPARATE biscuits. Press 1 biscuit onto bottom and up side of each of 8 muffin cups. (See Note for what to do with remaining 2 refrigerated biscuits.)

SPOON meat mixture into biscuit cups; press into cups with back of spoon. (Filling will be mounded.)

BAKE 10 min. or until biscuits are lightly browned. Top with cheese; bake 3 to 4 min. or until melted

Jill

Vegan Black Bean Soup

Mark absolutely loves this soup! If you are looking for something meatless this is a good one.

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes
Directions
1.Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2.Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

For Daniel Fast - make sure all canned goods are organic (or free of sugar and preservatives). Shop and Save brand black beans have no sugar so that is what I typically use. Otherwise, the corn and tomatoes I purchase at Food Fantasy.
Jill

CJL Pulled Pork

This is Chris's famous pulled pork recipe that he has perfected. We really liked it and will definitely make it again.

Ingredients:
3-4 pounds pork roast, boneless (I use the pork for carnitas)
1/2 Medium Onion
3-4 cloves fresh garlic
½ cup Ketchup
½ cup packed brown sugar
1/3 cup cider vinegar
½ cup bar-b-que sauce
Worcheshire Sauce
Pork Rub
McCormick BBQ Pulled Pork Seasoning

Pre-season the pork with the pork rub generously. Let sit for 30 minutes. Place pork in Crock Pot. Mix ketchup, brown sugar, cider vinegar, seasoning and barbque sauce. Pour over pork in Crock Pot. Add onion and garlic. Cook for 8 hours on Low/4 hours on High. Shred pork with fork and serve. Great with potatoes or bbq sandwiches.

Jill

Bacon Cashew Salad

I have made this salad for birthday parties, holidays, cookouts, etc. It is always a crowd pleaser. I got the recipe from my good friend, Amy. It makes a lot so be sure to invite me over if you ever make it!!

1 head of iceburg lettuce
1 head of romaine or green leaf lettuce (i use one romaine and one green leaf instead of iceburg)
1 lb. of bacon (cooked and crumbled)
1 pkg. Kraft deli style swiss slices (cut into small squares)
1/2 red onion (chopped) - I actually use a little less than 1/
1 can of cashews (pieces and halves)

Dressing:
1 cup vegetable oil
3/4 cup sugar
1/2 tsp salt
1 tsp dry mustard
1 tsp poppyseed
1/3 cup white vinegar


(add dressing to salad right before serving)

Jill

Blue Cheese Tossed Salad

I made this salad for mark and me tonight for dinner. I knew we would love it when I read the title. I found the recipe from Simple and Delicious. It did not disappoint - Mark loved it!!

Ingredients:
1/2 cup almonds
1/4 tsp salt (I would omit next time)
1/4 tsp pepper
1 TBS butter (melted)
1 pkg hearts of romaine salad mix (I just used whatever lettuce was in my salad spinner)
1 cup crumbled blue cheese
1 medium red apple, chopped (I used 2 small apples, would use a more tart apple next time)
1 tsp grated lime peel
Dressing:
1/2 cup olive oil
1 1/2 tsp balsalmic vinegar
1/2 tsp minced garlic
1/2 tsp lime juice
1/2 tsp grated lime peel

Jill

Pumpkin Muffins

These are our all time favorite muffin. Lucas asks for these all of the time. The recipe came from Rosemarie (once again) although I think it may actually be Doris's recipe? Anyhoo, it came from the Miller family.

Ingredients
3 cups sugar
1 cup oil
4 egg
beat together and add 2 cups (15 oz can) of pumpkin
2/3 cup water
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
dash clovesand ginger
3 1/2 cups flour
2 tsp baking soda

mix sugar, oil, eggs, pumpkin, and water. then, sift together salt, cinnamon, nutmeg,cloves, ginger, flour, baking soda in seperate bowl.
Add dry mixture to liquid mixture and beat. Bake in greased and floured muffins pans (or lined with muffin cups) at 350 degrees for 18 minutes.

Jill

Pasta in a Hurry

This has become a staple in our home and I have made it several times for other families. It is quick, easy, and I always have the ingredients or substitutions. This recipe came from Rosemarie(I will have more from the master of meals). The kids love it!

Ingredients:
16 oz rotini pasta (I use whole wheat pasta)
4 TBS olive oil
4 skinless, boneless chicken breast halves (cut into bite-sized pieces) or rot. chicken
3 cloves garlic, minced
1 1/4 tsp salt
1 1/4 tsp garlic powder
1 1/4 tsp dried basil
1 1/4 tsp dried oregano
1 cup chopped sun-dried tomatoes (I have substituted artichokes, olives, or grape tomatoes in the past)
1/4 cup grated parmesan cheese

Cook and drain pasta as directed. While pasta is cooking, heat olive oil and saute chicken, garlic, salt, garlic powder, and oregano until chicken cooked. Add sun-dried tomoatoes and cook for 2 more minutes. Remove from heat and toss with pasta. Add parmesan if desired.

Daniel Fast Option: omit chicken, cheese, and use grape tomatoes in place of the sun-dried.

Jill

Corn Broccoli Bake

This recipe is from Grandma Lingle. She made this for us after we had Lucas and that was the only thing that sounded good to me. I think I ate it for every meal until it was gone.

Ingredients:
1 package (8oz) chicken in a biscuit crackers, crushed
1/2 cup butter or margaine melted
1 pkg (10 oz) frozen chopped broccoli
1 can whole kernel corn (drained)
1 can cream style corn

Combine cracker crumbs and butter (reserve 1/2 cup for topping). In a bowl combine broccoli, both cans of corn, and remainng crumbs. Transfer to a greased 2 quart baking dish. Sprinkle with reserved crumb mix. Bake uncovered at 375 for 25-30 minutes (350 degrees for glass dish) or until lightly browned.

I have added chicken to this dish and it was great!

Jill

Pork tenderloin with Apricot Mustard Sauce

I made this for dinner last night and I loved it! I served with au gratin potatoes (I didn't care for so no recipe posted) and broccoli. My kids had this yummy pork and cheesy potatoes in front of them and what did they eat...THE BROCCOLI!!! That is all Lucas would eat and KC went for that first. Back to the pork...I obviously like the apricot idea since I have a very similar recipe posted with chicken. This came from Southern Food.

Ingredients:
1 1/2 to 2 pounds pork tenderloin, cut into 1 1/2-inch rounds
1 tablespoon olive oil
salt and pepper
Cajun seasoning
1 cup apricot preserves
2 tablespoons white wine vinegar
4 tablespoons Dijon mustard
1 tablespoon soy sauce
Preparation:
Lightly pound rounds of tenderloin until even in thickness, about 1/2-inch thick. Heat a large skillet over medium-high heat and add olive oil. Lightly salt and pepper pork medallions then lightly sprinkle with Cajun or Creole seasoning. Put medallions in the skillet
Combine remaining ingredients; pour into the skillet and stir until smooth. Add pork pieces, coating both sides. Cover the skillet and reduce heat to medium-low. Simmer for 5 minutes. Add sliced green onions and simmer for 3 minutes longer, until pork is tender and cooked through.

Jill

Fruit Pizza

I made this last night for my PEO meeting and it was a hit. I used strawberries, blueberries, kiwi, and mandarin oranges.

Ingredients:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla (I did not use vanilla and still great, but may try it next time)
whatever fruit you choose!

DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. I used a jelly roll pan.
2. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.
4.Add fruit
5. It is that simple and is oh so pretty!

Jill

Bacon and Egg Casserole

I love breakfast casseroles! I have the most fun preparing breakfast/brunch foods to serve at our home. I made this for my good friends Christy and Emily at one of our monthly (if we are lucky) get togethers. I loved it and I think they enjoyed it too!

Ingredients:
•6 large eggs
•1 3/4 cups milk
•4 slices bread, torn or 3 croissants, sliced and torn into 1-inch pieces
•8 to 12 slices bacon, cooked and crumbled
•10 to 15 sliced grape tomatoes or 2 small tomatoes, diced
•1 1/2 cup shredded Cheddar cheese
•salt and pepper
Preparation:
Heat oven to 350°. Butter a 2-quart baking dish.
Whisk eggs with milk in a bowl; set aside.

Arrange torn bread over the bottom of the buttered baking dish. Sprinkle with the bacon pieces and tomato slices. Top with Cheddar cheese then pour the egg mixture evenly over the top. Sprinkle with salt and pepper. Bake for 35 to 40 minutes, until puffy and lightly browned.

Jill

Marci's Tortilla Soup

I have made this soup too many times to count. I always double it because it makes great leftover lunches. This is super easy to make and tastes great too! Recipe from What's On My Menu.

Ingredients:
1 TBS olive oil
1 (12.5 oz.) can chicken (do NOT drain) (I like to use leftover chicken or rot. chicken)
1/2 cup finely diced onion
2 garlic cloves
1 tsp ground cumin (heaping)
1/4 tsp salt
1/2 tsp chili powder (heaping)
1/4 tsp ground pepper
1 (14 ½ oz.) can chicken broth
1 (15 ¼ oz.) can corn kernels (do NOT drain)
1 (15 oz.) can black beans (rinse and drain)
1 (14 ½ oz.) can Mexican-style stewed tomatoes (cut up)

Heat oil and saute onion and garlic over medium heat. Add chicken and seasonings and cook for a couple of minutes. Add all other ingredients and bring to a boil. I always add extra water to mine to thin it out. I like the extra broth! Let simmer for at least 15 minutes.

Toppings:
tortilla strips (see below)
fresh cilantro
diced avocado
sour cream
cheese

Jill

Chicken and Spinach Tortilla Bake

The Milnes love us some Tex-mex so this was right up our alley!! I've actually started Tex-mex Mondays in our house which has been a big hit. My husband and kids adore a little spice and some avocados. I recently made this dish for some friends and they loved it!!! I like to serve it with some garlic black beans (recipe to come) and cilantro lime rice (recipe soon). I also got this recipe from Marci's blog, but it is from Rachael Ray.

Ingredients:
1 tablespoon extra-virgin olive oil
4 chicken cutlets, about 1 pound
Salt and pepper
1 1/2 cups store-bought salsa verde (I used a little more)
3/4 cup ricotta cheese (I used part skim)
4 large flour tortillas, cut into wedges 1/2 red onion, thinly sliced
3 cups baby spinach, about 1/4 pound (I didn't measure, just put an even layer of leaves to cover dish each time)
2 cups shredded pepper jack cheese

Directions:
Preheat the oven to 450°.
In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
Whisk together the salsa verde and ricotta; season with salt and pepper.
In a greased 9-inch square baking dish (I used 9x13), layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice.
Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Jill

Bacon-Wrapped Apple BBQ Chicken

My kids really liked this dish and it was so so easy. I have made this for company and taken to other families for a nice, hot meal. It is a favorite for sure!! I got this recipe from Marci's blog (you will see many more from Marci). I go to her blog frequently to try new things and now many of her recipes are our family favorites!! Thanks Marci!

Ingredients:
1/2 c barbecue sauce (I used much more than this, I soaked the chicken)
2 apples, such as Granny Smith, peeled, cored and grated (I actually just chopped)
juice of 1 lemon
4 boneless, skinless chicken breast halves
8 slices bacon
salt and pepper

Directions:
-In a small bowl, combine bbq sauce, grated apple and lemon juice.
-Wrap 2 pieces of bacon around each chicken breast half. Place wrapped chicken in slow cooker and top with bbq-sauce mixture.
-Set slow cooker to low and cook for 8 hours.

Jill

Carmel Puff Corn

This is a great fall treat. I love to make it on a cool morning and then put in treat bags for friends/neighbors. Believe me, you will want to give it away for you gobble it all up. It is that good!

Ingredients:
10 oz. bag hull-less plain corn puffs
1 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp baking soda

Combine butter, corn syrup and brown sugar in a saucepan; bring to a boil.
Boil for one minute. Take off heat and add baking soda; stir until foamy.
Pour over the corn puffs and stir.
Bake on baking sheet for 45 minutes at 250 degrees F, stirring every 15 minutes.
Dumps puffs onto wax paper. Let cool.
Break apart clumps into bite-size pieces.
Store in an air tight container.

Jill

Magic Marshmallow Crescent Puffs

Magic Marshmallow Crescent Puffs
¼ c sugar
2 TBS all purpose flour
1 tsp cinnamon
2 (8oz) can refrigerated crescent dinner rolls
16 large marshmallows
¼ c melted butter or margarine

Heat oven to 375. In a small bowl combine sugar, flour and cinnamon. Dip one marshmallow in melted butter; roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up starting at wide end and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip one end in remaining margarine and place margarine side down in ungreased large muffin cups. Repeat with remaining marshmallows. Bake at 375 for 12-15 min.. Immediately remove from muffin cups; cool on wire racks over wax paper. Drizzle glaze over warm rolls. Sprinkle with nuts, if desired
Glaze: ½ c powdered sugar, ½ tsp vanilla, 2-3 tsp milk Mix

Mom gave me this recipe and now this is requested at all sleepovers and slumber parties. The kids love to make it and snack on marshmallows while preparing.

Marney

Peanut Butter Rice Krispies with Pretzels and M &Ms

1 cup sugar
1 cup light karo
1/2 cup peanut butter
5 cups rice krispies
2 cups of pretzel sticks
1 cup m&m's

Microwave the sugar and karo on high for 3 min (stirring each min)
Stir in the peanut butter
Then mix the rest of the ingredients in with this mixture
And then press it into a jelly roll pan!

Erin introduced us to these yummies. Great kid friendly, easy snack. Adults love them too!!!

Marney

Macaroni and Cheese

Ok I had to post Mac and Cheese. I'm sure everyone thinks it is the only thing I know how to make

Creamy Macaroni and Cheese
1 (12 oz) package macaroni(3 cups)
2/3 stick margarine
¼ c flour
2 c milk
1 pound Velveeta cheese, cubed
1 tsp salt
½ tsp white pepper
Cook macaroni according to package directions and drain. Melt margarine in a saucepan and stir in flour until well blended. Add milk and heat until it begins to thicken, stirring constantly. Add cheese and stir until cheese melts. Add cheese sauce to macaroni and mix well. Pour into buttered 2 ½ quart baking dish and bake at 350 for 30 minutes or until bubbly.

Marney

Butter Pecan Fudge

Butter Pecan Fudge
½ cup butter
½ cup sugar
½ cup packed brown sugar
½ cup heavy whipping cream
1/8 tsp salt
1 tsp vanilla extract
2 cups confectioners’ sugar
1 cup pecan halves, toasted and coarsely chopped

In a large heavy saucepan, combine butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat, stir in vanilla. Stir in confectioners’ sugar until smooth. Fold in pecans. Spread into buttered 8 in square pan. Cool to room temp. Cut into 1 inch squares. Store in airtight container in refrigerator

Marney

Monster Cookies

Monster Cookies

½ cup butter or margarine
1 cup sugar
1 cup plus 2 Tbsp brown sugar
3 eggs
18 oz. jar Jif peanut butter
2 tsp vanilla
1 Tbsp. Light Karo syrup
4 cups quick cook oats
2 tsp baking soda
½ tsp salt
6 oz chocolate chips
1 cup M and M’s

Mix above ingredients. I hand mix the oats, chocolate chips and M&Ms. I don’t make big cookies I use my cookie scoop and I get 60 cookies each batch…. Bake at 350 for 12 minutes…. If you like them chewy (we do) I cook them for about 10….let them sit on the sheet for awhile before I take them off……

Marney

Jeane's Angel Food Cake

13 egg whites
1 c sugar
1 ½ tsp cream of tartar
¼ tsp salt
1 tsp coconut flavoring
1 tsp almond flavoring
1 c. sugar
1 ½ c cake flour

Beat egg whites with salt and cream of tartar until stiff. Add 1 c sugar and mix.
Sift 1 c sugar and 1 ½ c cake flour. Add to above mixture and mix. Fold in flavorings. Pour into angel food cake pan. Bake at 375 for 30 min or until done.

I usually set the eggs out on the counter until they are room temperature before separating

Marney

Basic Buttercream Frosting

Icing I use on my sugar cookies!! YUMMY!

Ingredients:
3 3/4 cup (1 box) powdered sugar
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
1/3 cup butter or margarine (2/3 stick), softened

Instructions:
Combine all ingredients in mixing bowl. Beat with electic mixer or with heavy spoon untl smooth and creamy; scape bowl often. If too stif to spread easily, beat in a few drops of milk.

Chocolate variation - add 1/2 cup cocoa, top with chocolate curls, if desired. I've never tried this so if you do please leave a comment and let me know how it turns out.

Jill

Amish Sugar Cookies

This recipe was given to me from my good friend, Emily. These cookies never disappoint!! I make them for every holiday and Lucas loves to help. We have so much fun decorating for the season. I use the basic buttercream icing recipe for the top. Recipe fom C&H.

Ingredients:
1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine (2 sticks), softened
1 cup oil, cooking
2 eggs
1 tsp vanilla
4 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar

Instructions:
Cream sugars, butter, and oil. Beat in eggs and vanilla. Combine flour, baking soda, and cream of tartar. Stir into sugar mixture until thoroughly blended. Dough will be very soft. Refrigerate dough until chilled. Preheat oven to 350 degrees. Drop by small balls onto greased cookie sheet 2 inches apart. Bake 10-12 minutes.

Jill

Crunchy Chicken Tenders with Apricot Dipping Sauce

My kids LOVED this dish!! The dipping sauce made it spectacular. Definitely a recipe that I will use often. I got this recipe from FamilyFun. I have found several good things from them.

Ingredients
2 lbs chicken tenders, or breast sliced into strips
1/2 tsp salt
1/4 tsp pepper
1/4 cup Dijon mustard
1/4 cup mayo
6 cups cornflakes

Sauce
3/4 cup apricot preserves
3 Tbs mayo
1 1/2 Tbs Dijon mustard
1 Tbs rice vinegar

Heat oven to 450 degrees. In a large bowl, toss together the chicken, salt, pepper, mustard, and mayo. To make coating, pulse cornflakes in food processor about 10 times, or place in a sealed bag and crush. Dredge chickn in cornflakes and arrange on a rack over a baking sheet. Bake chicken for 15 minutes or until chicken cooked through and crispy on outside. Combine all ingredients for the sauce. Enjoy!

Jill