Salsa and Salsa Salad

Recipes from my cousin Kirsten that I definitely need to try :) 

Salsa
4 Roma tomatoes
1 onion
1 green pepper
1 anaheim chili
1 jalapeño
1 garlic clove
1tsp salt

Rinse, chop, seed the green pepper, but put in the jalapeño, and chili whole. (alter depending on your taste)Once it's blended well, cook for 20 min at a low boil. Stir occasionally. Makes 1 quart.  Half in the fridge and half in the freezer in Tupperware. It's awesome. You can make a huge batch and can it all.  This salsa is awesome with cream cheese and wheat thins.

Salsa salad
3 Roma tomatoes seeded, & chopped
1/2 bunch Green onion, chopped
3 tbsp Fresh Cilantro chopped
1/4 red onion chopped
1 cup Corn
3/4 Can black beans
1/2 Dry pack of Italian seasoning

These measurements are just approximate. She just adds stuff till it looks and tastes right.

This is fabulous with fajitas, tacos, taco salad, cafe rio style salad, or just chips.

Healthy Sugar Cookies

This recipe comes from Brit from our blog here.

I'm always looking for more ways to use my ground wheat flour so this is perfect! 
11/2 cups sugar
2/3 c smart balance butter
2 eggs, beaten
2 Tbsp milk
1 tsp. vanilla or almond extract
31/4 c whole wheat flour(hard white wheat)
1 tsp. cream of tartar
1/2 tsp salt

Cream sugar and butter. Add eggs, milk, and extract. Mix dry ingredients together and beat into cream mixture. Shape into balls, wrap and refrigerate at least one hour.  Grease cookie sheets. On lightly floured surface, roll about 1/3 of the dough at a time, keeping the rest in frig or covered. For soft cookies, roll 1/4-in thick. Cut into shapes, place cookies on sheets. Bake at 400 about 8 min. Remove and cool.

Roast Beef Burritos

Monday I cooked a roast in the crock pot.  Tonight I needed to use the leftovers.  I found a recipe online for Roast Beef Burritos so I used it to create my own.

1 tsp. vegetable oil
1/2 onion, chopped,
1 clove garlic, minced
3 roma tomatoes, chopped
1 cup roast beef, cooked and chopped
1 cup salsa
cumin
red pepper flakes
tortillas
shredded cheddar cheese
refried beans
lettuce
sour cream

Heat the oil in a skillet over medium-high heat.  Stir in the onion and garlic and cook until tender.  Mix in the tomoatoes, beef, salsa, cumin, and re pepper flakes.  Bring the mixture to boil (add a few TBL of water if needed).  Reduce heat and simmer uncovered for 25 minutes.  Serve in tortillas layering remaining ingredients.  Definitely will use this recipe again for leftovers!  Yum!

Naan

While on vacation, we made pizzas using Naan bread.  They were so yummy.  Tonight I made them again :)  This bread is so good just plain, too.

1 pkg yeast
1 cup warm water
4 TBL granulated sugar

1 egg, beaten
3 TBL milk
2 tsp salt
4 ½ cup flour
¼ cup butter, melted
In a large bowl, dissolve yeast in warm water. Let set until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured surface until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let rise until double. Punch down dough. Pinch off small amounts of dough to make 12-14 pieces. Roll into balls and allow to rise again until double. Preheat the grill.

At grill side, roll one ball of dough into a thin circle. ** Lightly oil the grill. Place dough on grill and cook for 2-3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter and cook until done, another 2-4 minutes. Remove from grill and continue cooking until all naan has been prepared.

Top with toppings and then add to grill again to heat.

**After watching my SIL make these, I do them like her.  I actually roll the balls out at the counter and then spread butter on both sides before I put them on the grill.

Baking Powder Biscuits

These were the biscuits we had on our vacation.  We had them as biscuits and gravy for breakfast but I could have just eaten them with jam or jelly.  They were DELICIOUS!

1 1/3 cups flour
2 TBL sugar
3 tsp baking powder
1/8 tsp salt
5 TBL cold butter, cut in pieces (my SIL swears this makes all the difference!!)
1/2 cup milk

Heat oven to 425 degrees.  Grease a baking sheet.  Sift flour, sugar, baking powder, and salt into a bowl.  Cut in the butter with a pastry blender until the mixutre resembles coarse crumbs.  Pour in the milk and stir with a fork to form a soft dough.  Roll out the dough about 1/4 inch thick.  Cut out circles with a 2 1/2" cookie cutter.  Place on the prepared sheet and bake until golden (about 12 minutes).  Serve hot or warm.

There's a variation for this recipe on the page it came from....for berry shortcake, split the biscuites in half while still warm.  Butter on half, top with lightly sugared fresh berries, sucah as strawberries, raspberries or blueberries, and sandwich with the other half.  Serve with dollops of whipped cream.  Sounds GREAT to me!

One Hour Rolls

I got this recipe from my friend who got it from another friend.  I was eager to try a quick roll recipe.  Here's the recipe:

4-5 cups of flour
1 1/2 Tbls rapid rise yeast
Mix together in a large bowl and set aside

In a microwavable bowl melt 1/4 butter (about 30 seconds)
Add the following to the melted butter:
1 1/2 cups milk
1/2 cup water
3 Tbls sugar
1 tsp salt
Microwave for 2-2 1/2 minutes until warm not too hot.
Add to flour mixture with a wooden spoon.  Stir the dough as much as you can, then pour onto a floured counter and begin kneading, adding in more flour until it doesn't stick to your hands. Kneed between 6-8 minutes. Put back in bowl and cover with a towel, in a warm place let the dough rise 15 minutes. Form into balls and place on a greased cookie sheet. Cover them with a towel again and let them rise in a warm place for another 15 min. Bake at 400 for 15-16 minutes. As soon as they come out rub them with butter. (This recipe can also be used to make Cinnamon rolls or you can roll it out and fill with meat and cheese and then roll it up to make a Stromboli)

I was very happy with the way these rolls looked after they raised.  They REALLY did raise in fifteen minutes in the bowl and fifteen minutes on the pan.  I used a 9x13...next time I will for sure use a cookie sheet.  :)  I always brush all of my rolls with butter before I put them in the oven to guarantee a nice golden brown on top, and I mixed this whole recipe with my Kitchen Aid.  This were definitely quicker than my usual roll recipe...a bit more of a yeasty taste than what we usually have (enough that Dave noticed I used a different recipe)...maybe I undercooked them a bit.  I would make these again, though, if I'm short on time :)

French Bread

Last year we had a church activity where the kids made bread.  It was delicious and simple!  Here's the recipe (thanks, Debbie)...

1/2 c. warm water
2 T. yeast
2 c. hot water
3 T. sugar
1 T. salt
1/3 c. melted shortening
5-6 c. flour
Beaten egg white

Dissolve yeast in warm water. Combine remaining ingredients, using only 3 cups flour. Beat well and add yeast. Add remaining flour and beat well. Stir down every 10 minutes for 1 hour (sometimes I am unable to do this and it still turns out). Roll out on board, then roll up into long, narrow loaves. Place on greased cookie sheets. Spread top with beaten egg white. Make 3 diagonal slashes. Let rise until double. Bake at 400 for 25-35 minutes.

Jason's Easy Cheesecake

While on vacation, my SIL Kenzie made this delicious cheesecake for my BIL's birthday.  It was very yummy...my mouth it watering just thinking about it.

Crust:
1 1/2 pkgs graham crackers
1/2 cup butter
Crush graham crackers, mix in melted butter, pack & level in bottom of 13x9 pan and chill.

Cheesecake:
2 8oz pkgs cream cheese
4 TBSP milk
2 cups powdered sugar
1 tsp vanilla
4 cups pre-mixed Dream Whip (2 envelopes made to box instructions. hint: in most stores it's found next to the jello/gelatin)

Mix first four ingredients together well. Then fold in the dream whip. Spread over crust and chill. When ready to serve, top it with your fav fruit  (She topped it with a can of canned blueberries...definitely helps that I LOVE blueberries)! Enjoy!

Thanks for sharing, Kenzie!

60 Minute Bread or Rolls

Yesterday I was in need of a quick bread recipe.  We were having pasta, and I was really craving french bread.  I did a quick search on the internet for a 60 minute bread and here's what I found:

1 cup milk

1 cup water

¼ cup butter

4 - 5 cups flour

3 tb sugar

1 tsp salt

2 pkg. Yeast (About 2 TBLs of yeast)

Combine the milk butter and water in a small saucepan. Heat over low heat until warm to touch about 120 degrees. The butter does not need to melt completely. If you make this too hot the yeast will activate too quickly.  In the bowl of your mixer add 3 cups flour and the remaining ingrediants.  Gradually add the milk mixture with your mixer on low until well blended. Remember to scrape the sides of bowl.  Gradually add the remaining flour ½ cup at time until the dough clings to the hook and cleans the sides of the bowl. You will easily be able to gather the dough into a ball and remove from bowl. Have a glass bowl that has been lightly greased ready for the dough. Place your ball of dough in the bowl and knead it for about a minute. Cover with a dish towel place in a warm draft free place to 20 minutes.  The dough should be double in size at this time. Punch down the dough. Place on a floured surface and knead for about a minute. Divide the dough into rolls and place on a greased cookie sheet or stone. Grease your loaf pan and fill ½ with dough.  Again cover with a towel and allow to rise for 20 minutes.Before baking brush the dough with melted butter. Bake 425 degrees 10 -12 minutes.  I made two loaves of bread and let them cook for about 20 minutes...perfect addition to our meal.

Stuffed Mushrooms

During December, I was at a friend's house just before she was on her way out the door to a holiday party.  She still needed to do some things to get ready so I told her I would make the stuffed mushrooms for her to take.  They looked so yummy when they were done (even before they were cooked) that I told her I needed a picture of them if she made them again so I could post them on here :)

Rinse and wash a package of mushrooms.  De-stem the mushrooms and save the stems.  Fry bacon (I think I used about 8 or 10 slices.  Crumble the bacon and chop about 1/2 of the mushroom stems.  Mix bacon, stems, and package of cream cheese.  Stuff mushrooms with mix.  Put in a sprayed 9 x 13 baking pan.  Bake at 350 degrees for 20 minutes.

Honey Crunch

Tammy also introduced us to another cereal treat (using coupons I always have a TON of cereal stocked-up!)

* 6 cups of any cereal (Chex, Cheerios, Corn Flakes)

* 2 cups Quaker Oats (quick)

* 1/2 cup coarsely chopped nuts

* 1/2 cup pretzels (sometimes I use 1 c. pretzels and no nuts)

* 2 teaspoons cinnamon

* 1 cup butter

* 2/3 cup honey

* 1/2 cup firmly packed brown sugar

*1 cup raisin and/or M & M's (optional)

Heat oven to 325 degrees.  In a large bowl, combine cereal, oats, nuts, pretzels and cinnamon.

In a small saucepan, combine butter, honey and brown sugar.  Cook over low heat, stirring constantly, until butter is melted and ingredients are well blended.

Pour over cereal mixture and mix until thoroughly coated.

Spread evenly onto a 15 x 10 jelly roll pan/cookie sheet.

Bake 20-25 minutes or until mixture is golden brown, stirring every 5 minutes.

Immediately spread mixture onto a wax paper covered cooling rack.  Stir in raisins. 

Cool completely.  Stir in M&M's at this time.

Store in tightly covered container in a cool dry place.

Good as a cereal or an ice cream or yogurt topping, too!

Crackly Ginger Cookies

Yummy Gingersnap cookies!  These are also very moist  :)

* 4 cups sifted all purpose flour

* 4 tsp. baking soda

* 2 tsp. ground ginger

* 2 tsp. ground cinnamon

* 1 tsp. salt

* 1 1/2 cups vegetable shortening

* 1 3/4 cups sugar

* 2 eggs

* 1/2 cup molasses

* 1/4 cup sugar

Sift flour, soda, ginger, cinnamon, & salt together.

In another bowl, mix shortening and sugar.  Beat in eggs and molasses.

Work flour mixture into the molasses mixture to form a soft dough.

Divide dough in half and wrap each half in waxed paper.

Chill overnight or until firm enough to shape. (1 hour in the fridge always works for me)

Roll into 1" balls. 

Dip tops in the 1/4 c. sugar and place sugar side up about 2" apart on a lightly greased cookie sheet.

Bake at 350 degrees for about 10 minutes, just until firm.

Let sit on cookie sheet for 2 minutes before lifting off.

Store in a container with tight fitting lid.

Saltine Cracker Toffee

My friend Tammy brought these delicious goodies to our house.  Once we started eathing them, they disappeared super quick!!!  YUM!!!

* Saltine crackers

* 1 cup brown sugar

* 1 stick butter

* 12 oz. chocolate chips

* heath bar toffee chips

1. Preheat oven to 350.

2. on 10 x 15 cookie sheet, arrange saltines in a single layer (salt side down), preferably on parchment

    paper for easy cleanup.

3. Over medium heat, combine butter and brown sugar in a saucepan. Stir until mixture thickens and starts to boil. (if you use dark brown sugar, be sure to boil until butter and sugar are totally combined.)

4. Pour butter and sugar mixture over saltines. Using back of spoon or spatula, spread mixture evenly over all of the crackers. Work quickly for it will start to cool.

5. Place cookie sheet in preheated oven.

6. Bake for 10 minutes, or until bubbly and golden brown. (exactly 10 mins. worked for my oven).Don't over cook.....it will burn. Don't under cook....it will stick to cookie sheet.

7. Immediately upon removing cookie sheet from oven, evenly sprinkle chocolate chips over the crackers.

8. Let sit for 3 to 5 minutes, then smooth the melted chocolate over the crackers using the back of a spoon or a spatula.

9. Sprinkle toffee chips on top of chocolate.

10. Freeze or refrigerate for 2+ hours.  Break apart and enjoy. (I enjoy them most when they are served right out of the freezer.)

***There are variations of this chocolate toffee bar recipe. Some omit the toffee and use chopped pecans instead. 

Neat Treat

This is one of my favorite little treats to snack on.  Just enough sugar and crunch :)

Mix together:

1 16 oz pkg rice chex  (or use corn chex or a mixture of both)                                                

1 to 2 cups sliced almonds

2 cups coconut                                                           

Cook together:

1 cup light karol syrup                                               

1 cup sugar

¾ cup butter                                                   

Bring to a boil, boil approx. 1 minute, and pour over cereal mix.  Mix well.

Chocolate Banana Bread

Yum!  A fun variety of regular banana bread :)  This recipe comes from my SIL, Cara.

1 cup margarine, softened                                          

2 cups sugar

4 eggs                                                                         

6 bananas, mashed     

2 tsp vanilla extract                                                    

3 cups flour

2 tsp baking soda                                                       

¼ cup unsweetened cocoa powder

1 cup light sour cream                                                

1 cup semisweet chocolate chips

Preheat oven to 350 degrees.  Lightly grease two 9x5 inch loaf pans.  In a large bowl, cream together margarine, sugar, and eggs.  Stir in bananas and vanilla.  Sift in flour, baking soda, and cocoa; mix well.  Blend in sour cream and chocolate chips.  Pour batter into prepared pans.  Bake in preheated oven for 60 minutes or until a toothpick inserted into center of a loaf comes out clean.

Cherry Chocolate Bars

These treats remind me of being a child.  My Aunt RaNae would make these yummy cherry chocolate bars.  I've been thinking about them because I've had a can of nuts in my cupboard for awhile.  I didn't find cherry frosting at the store I went to so I just grabbed strawberry and hoped it would work.  It was just as yummy :)

Melt 1 pkg (12 oz) Hershey’s Chocolate Chips in the microwave.  Add ¾ cup peanut butter.  Melt and then add 12 oz salted peanuts, chopped.  Put ½ of chocolate mixture in buttered 9 x 13 pan and set.  Melt 20 marshmallows and add      to 1 can cherry frosting (Betty Crocker) or 1 pkg of Cherry Frosting mixed according to package.  Spread over chocolate layer and set.  Add remaining chocolate mixture.  Set and then cut into squares.    

I cut these into very small squares...they are just rich enough that you don't need much :)

Apple Spice Cupcakes

This is a recipe from the treat exchange...from Candi Hunter

1 box spice cake mix
1 can apple pie filling

Mix spice cake according to the directons on the box.  Pour into muffin tin 3/4 full.  Add one spoonful of apple pie filling to each cupcake.  Bake at 350 degrees fro 18-23 minutes

Frosting:
1/3 cup butter softened
1/4 cup whippped cream or evaporated milk
1 tsp vanilla
1/4 tsp salt
4 cups powdered sugar

Beat butter until creamy.  Add cream, vanilla, salt, and 1 cup of powdered sugar.  Beat until well blended.  Gradually add remaining 3 cups of powdered sugar and mix until blended.  Add 1 tsp of milk at a time if necessary.  Beat until smooth.

Frost cupcakes when cool.

Soft Gingersnap Cookies

My friend, Michele, introduced these SOFT gingersnap cookies to me several years ago.  I had the recipe and apparently lost it so I had to get again this week so I could take these yummy cookies to a church treat exchange last night.  Love that they are just strong enough ginger....not overpowering and that they are SOFT! 

2 1/4 cups flour

1 cup packed brown sugar

3/4 cup shortening

1/4 cup molasses

1 egg

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/4 cup sugar

In a large mixing bowl combine about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves.  Beat with an electric mixer on medium to high speed till combined.  Beat or stir in remaining flour.  Shape dough into 1-inch balls.  Roll balls in the granulated sugar to coat.  Place balls 2 inches apart on an ungreased cookie sheet.  Bake in a 375 degree oven for 8-10 minutes or till edges are set and tops are crackled.  Cool cookies on cookie sheet for 1 minute.  Transfer cookies to a wire rack and let cool.  Makes about 48 cookies.

Hershey's Perfect Special Dark Chocolate Chip Cookies

From treat exchange made by Pam.

Preheat oven to 375.

2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 eggs
2 cups (12 oz pkg) Hershey's Special Dark Chocolate Chips
1 cup chopped nuts (optional)

Stir together flour, baking soda, and salt.  Beat butter, sguars, and vanilla until creamy.  Add eggs, beat well.  Gradually add flour mixture, beating well.  Stir in chocolate chips and nuts.  Drop by rounded teaspoons onto ungreased cookie sheet.  Bake 8-10 minutes or until lightly browned.  Cool slightly, remove from cookie sheet to wire rack.  Cool completely.

Pumpkin Bread

From the treat exchange.

Preheat oven to 350 degrees.  Grease 2 loaf pans.  Mix in order:
3 cups sugar
1 cup oil
4 eggs
2/3 cup water
1 cup pumpkin
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
3 cups flour

Pour equal amounts of batter into pans.  Bake at 350 for one hour.

Easy Pumpkin Spice Cookies

From the treat exchange.

1 box spice cake mix
1 small can pumpkin
1 egg

Mix all together.  Add chopped walnuts.  Add chocolate chips.  Drop by teaspoon on cookie sheet and bake at 350 degrees about 15 minutes.

Peppermint Bark

From Debbie Douangaphaivong.  Love Debbie's warning on her recipe card at the treat exchange:  "WARNING:  Make at your own risk...you may find that you can't stop eating it."

12 oz. semi sweet chocolate chips
12 oz. white chocolate
Crushed peppermint candy (i.e. candy canes)  About 1/2 cup or to your preference
1/2 tsp peppermint extract

Line foil into a 9x12 pan.  Preheat oven to 250 degrees.  Put foil lined pan into oven to warm.  Take out after 5-10 minutes.  Then, pour 12 oz chocolate chips onto the foil to cover the bottom.  Put back into the oven until melted.  Take out and spread melted chocolate chips evenly.  Put into the fridge to cool.  While chocolate is cooling, melt package of white chocolate and 1/2 tsp peppermint extract in double boiler over the stove making sure not to let white chocolate get too hot.  When melted, stir well, birng out the chocolate from fridge and pour white chocolate on top quickly.  Spread evenly, then sprinkle crushed peppermint candy on top.  put back into fridge to harden.  Cut into squares or break with hands and store in a covered container.

Oatmeal Cocoa Macaroons

From the treat exchange.

3/4 cup butter
1/2 cup milk
2 cups sugar
1/2 cup shredded coconut
3 cups old-fashioned rolled oats
1/2 cup cocoa powder

In a saucepan over medium heat, combine butter, milk, and sugar.  Stirring constantly, bring mixture to a boil.  Continue to boil and stir for 2 minutes.  Remove from heat and add coconut, oats, and cocoa powder.  Stir until well mixed.  Drop by teaspoonfuls onto waxed paper.  Chill macaroons in fridge.

Chocolate Orange Fudge

From treat exchange...from Clarissa Ludlow.  This recipe reminds me of the orange sticks we ALWAYS use to get at Christmas time when I was a little girl.

2 1/2 cups milk chocolate chips
1 14 oz. can of sweetened condensed milk
1 1/2 tsp. orange extract

Melt chocolate chips and sweetened condensed milk over stove top until blended.  Stir in orange extract.  Pour into 8 inch square pan that's lined with wax paper.  Refrigerate until firm.

Slow Cooker Peach Crisp

I made this DELICIOUS dessert tonight to go with our dinner. Oh my!!!! I will DEFINITELY be making this again. I basically doubled the recipe so I'll give you the amounts that I used. :)
5 large fresh peaches, peeled and sliced
2/3 cup flour
2/3 cup quick oats
2/3 cup brown sugar
1 tsp cinnamon
1/4 tsp of nutmeg
1/2 cup butter

Place sliced peaches in bottom of a greased crock pot. In a medium bowl, combine the flour, oatmeal, sugar, cinnamon, and nutmeg. Cut the butter in with a pastry blender or a fork (I just added these ingredients in my Kitchen Aid). Mixture should be crumbly. Sprinkle over the peaches. Cover the crock pot with a paper towel. Then put the lid over the paper towel and seal the crockpot. Cook on high for 2 hours. I didn't have vanilla ice cream so I just served it with whipped cream...I can only imagine that it would be even more delicious with ice cream!

October Menu

1. Baked Potato Bar (chili, cheese, broccoli, sour cream, butter)
2. Beef Enchiladas
3. Taco Salad (seriously, I can't believe I haven't posted this recipe...I'll work on that :)
4. Western Burgers
5. Honey & Wheat Rolls
6. Beef Stew (I'm using my sister's recipe...I'll post the recipe after I've made it :)
7. Beef & Broccoli Stir-Fry
8. Fiesta Stack
9. Fried Chicken
10. Country Captain Chicken (without the shrimp)
11. Cheeseburger Macaroni
12. Chicken Parmesan
13. Stroganoff
14. Hawaiian Haystacks
15. Chicken Enchiladas
16. Cheesy Chicken
17. Malibu Chicken
18. Crepes
19. Tetrazzini Chicken
20. Omelets
21. Chicken & Dumplings
22. Baked Potato Soup
23. Cafe Rio Meat
24. Kabobs
25. Pigs in a blanket
26. Scalloped Potatoes with Pork Chops
27. Coconut Chicken
28. Fajitas
29. Chili
30. Teriyaki Chicken
31. Witch's Diner (The witch cook hasn't decided what will be on the menu for her diner yet :)

S'more Cookie Bars

Saturday we went to a birthday party where everyone brought side dishes or dessert. This was one of the desserts served. OH MY!!!!!! It is delicious :) It's AWESOME! I can't wait to make it. Thanks, Debbie!

1/2 c. butter, room temperature
1/4 c. brown sugar
1/2 c. sugar
1 large egg
1 tsp. vanilla extract
1 1/3 c. flour
3/4 c. graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super sized (5 oz.) dark chocolate bars (e.g. Hershey's)*
1 1/2 c. marshmallow cream/fluff

Preheat oven to 350 degrees. Grease an 8 inch square baking pan. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough (2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate if necessary to get it to fit in a single layer no more than 1/4 inch thick). Spread the marshmallow fluff over the chocolate. Place remaining dough in a single layer on top of the fluff (most easily done by putting the dough in a gallon size ziplock bag or between plastic wrap. Use your palms or a rolling pin to flatten it out and then use scissors to cut down both long sides of the bag, so it will open up book-style. Place the bag, dough side down, on the fluff. From there peel the bag up and spread the dough where it is uneven.) Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

*Debbie's Notes - I made this amazing dessert for the first time this past Sat for a BBQ birthday party after first having it at my sister's house. I did not have chocolate bars on hand, so instead used semi sweet Ghirardeli chocolate chips. If you use the choco chips, make sure to press them into the dough so that spreading the marshmallow cream over it will be a little less challenging. I think it turned out great, but then again I am a bit biased to Ghirardeli.

Fruit Leather

I had a lot of peaches...and not enough jars to make jam so I decided to give fruit leather a try. I remember LOVING the fruit leather my mom would make when I was a kid, and my kids go crazy for fruit leather when I buy it so I figured it was a win-win situation. I chose this recipe.

Fresh fruit (apricots, peaches, plums, berries, apples, pears, grapes)
Water
Lemon juice
Sugar (if needed)
Spices such as cinnamon and nutmeg (optional)

Rinse the fruit. Take out the pits, chop the fruit. Taste the fruit before proceeding. Note how sweet the fruit is. If very sweet you will not need to add any sugar. If still a little tart, you may need to add some sugar in the next step.

Place fruit in a large saucepan. Add a half cup of water for every 4 cups of chopped fruit. Bring to a simmer, cover and let cook on a low heat for 10-15 minutes, or until the fruit is cooked through. Uncover and stir. Use a potato masher to mash up the fruit in the pan. Taste the fruit and determine what and how much sugar, lemon juice, or spices to add. Add sugar in small amounts (1 Tbsp at a time if working with 4 cups of fruit), to desired level of sweetness. Add lemon juice one teaspoon at a time to help brighten the flavor of the fruit. Add a pinch or two of cinnamon, nutmeg, or other spices to augment the flavor. (I added about 4 TBL of sugar, 2 TBL fresh lemon juice, 1 tsp cinnamon, and 1/4 tsp nutmeg to my 5 cups of fruit.)
Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened, another 5 or 10 minutes (or more). Put the purée through a food mill or chinoise. Alternatively purée it thoroughly in a blender or food processor. Taste again and adjust sugar/lemon/spices if necessary. The purée should be very smooth. Line a rimmed baking sheet with sturdy plastic wrap (the kind that is microwave safe). Pour out the purée into the lined baking sheet to about an 1/8 to 1/4 inch thickness. Place the baking sheet in the oven, try to keep any plastic wrap from touch the sides of the oven or the oven racks. Also try to make sure that the plastic wrap hasn't folded back over on top of the purée. If this happens, the purée won't dry out. Heat the oven to a low 140°F. (My oven only went as low as 170°F. I left it in the oven overnight...about 10 hours. The fruit leather is ready when it is no longer sticky, but has a smooth surface.

When the fruit leather is ready, you can easily peel it up from the plastic wrap. To store it, roll it in its plastic wrap, put it in an airtight container and store in the refrigerator or freezer. 4 cups of fruit yield about one baking sheet of fruit leather. I made two pans and put them in the oven at the same time. My bottom pan was too crispy! Next time I'll move my racks higher in the oven or only do one pan at a time in my little, bitty wall oven. Seriously, it's only taken us a day to devour almost the entire pan. My kids LOVE it!

Honey Lime Enchiladas

My friend sent me this link this past week. This blog is filled with lots of YUMMY recipes. My friend suggested this recipe...

Dave and I liked this twist on enchiladas...and it used a couple limes from our lime tree! The kids still prefer regular, ol' enchiladas that I always make...there wasn't enough "stuff" for them to dip their chips in like they normally do :)
1.5 lbs pork or chicken, cooked and shredded (I used chicken)
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce (I used about 3/4 of a 26 oz. can)
equal parts mixed together of:mozzarella cheese, shredded, cheddar cheese, shredded (I used a triple cheddar blend)
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 2 pans with non-stick baking spray. (I just used one 9x13 pan.) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish. Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Soft Pretzels

Last night for RS I provided the recipe for the pretzels the women made. This recipe came from one of my roommates in college. I decided to make them for dinner as well. I let the girls help me make them...we had a great time together :)

1 pkg active dry yeast
1 1/3 cups warm water
1 TBL sugar
½ tsp salt
3 ½-4 cups flour
1 egg
1 TBL water
2 TBL coarse salt

Preheat oven to 425 degrees. Grease 2 large baking sheets. In large bowl, sprinkle yeast over warm water; stir with rubber spatula until well blended and yeast is dissolved. With wooden spoon, gradually stir in sugar, salt, and enough flour (about 2 ½ cups) until a soft and slightly sticky dough forms. Turn dough onto well-floured board. To knead, fold dough towards you; with heels of hands push dough away with short rocking motions. Rotate dough a quarter turn and repeat above motion. Continue kneading and turn about 5-7 minutes adding another ½ cup or more flour if necessary, until dough is smooth and elastic. Dough shouldn’t stick to board or hands. Cut dough in half, then cut each half into 6 equal-sized pieces. With floured hands, roll one piece of dough back and forth between palms of hands to form a dough rope. Continue rolling and stretching dough rope until it’s 15 inches long. Place rope on baking sheet, cross left side of rope over to the middle of rope creating a loop. Then fold right side of rope up and over the 1st loop to form pretzel shape. Continue with remaining dough, placing pretzels 3 inches apart on baking sheet. Enlarge holes in pretzels by inserting thumb and index fingers into holes. This will prevent them from completely closing during baking. In small bowl, mix together egg and water, brush on pretzels. Sprinkle with course salt. Bake at 425 degrees 15 to 20 minutes or until golden brown. Pretzels taste best when eaten warm. Makes 12 pretzels. Instead of salt on top, I've added parmesean cheese (pictured) or cinnamon and sugar :) Don't forget you can dip them in cheese sauce or spaghetti sauce.

I learned a new trick to create more of a pretzel shape...loop dough, twist, and fold the ends over the top...perfect pretzel shape that I need a bit more practice at :)