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Makes 4 Servings
1 (6 oz.) package fresh baby spinach
2 small granny smith apples, chopped
1/2 cup cashews
1/4 cup golden raisins
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic salt
1/4 teaspoon celeery salt
Combine first 4 ingredients in a bowl.
Whisk together sugar and next 4 ingredients until blended. Serve dressing with salad.
Prep: 10 minutes.
Note: you can chill dressing up to 1 day, whisk well before serving.
Tuesday, February 5, 2008
Roasted Corn Guacamole Dip
A totally awesome dip from Desiree!!! Thank you!!!
Roasted Corn Guacamole
6 tablespoons corn oil
2 cups frozen corn kernals, thawed
6 avocados, chopped
4 tomatoes, chopped
1/4 cup minced red onion
1/2 cup chopped cilantro
1/4 cup lime juice
2 teaspoons minced jalapeno pepper
2 teaspoons minced garlic
2 teaspoons apple cider vinegar
1/4 teaspoon cumin
1 tablespoon kosher salt
Spread 2 tablespoons of the corn oil on a baking sheet and add the corn. Roast at 450 degrees for 8 minutes. Transfer to a mixing bowl. Add the remaining 4 tablespoons corn oil, avocado, tomatoes, onion, cilantro, lime juice, jalepeno pepper, garlic, vinegar, cumin and kosher salt to the corn in the order listed and mix well. Chill until serving time. Serve with round tortilla chips.
Serves 10-12
Good luck!
Roasted Corn Guacamole
6 tablespoons corn oil
2 cups frozen corn kernals, thawed
6 avocados, chopped
4 tomatoes, chopped
1/4 cup minced red onion
1/2 cup chopped cilantro
1/4 cup lime juice
2 teaspoons minced jalapeno pepper
2 teaspoons minced garlic
2 teaspoons apple cider vinegar
1/4 teaspoon cumin
1 tablespoon kosher salt
Spread 2 tablespoons of the corn oil on a baking sheet and add the corn. Roast at 450 degrees for 8 minutes. Transfer to a mixing bowl. Add the remaining 4 tablespoons corn oil, avocado, tomatoes, onion, cilantro, lime juice, jalepeno pepper, garlic, vinegar, cumin and kosher salt to the corn in the order listed and mix well. Chill until serving time. Serve with round tortilla chips.
Serves 10-12
Good luck!
Monday, January 28, 2008
Chocolate Chip Cupcakes
Not sure where I got this recipe from (if it was any of you, let me know so credit can be given where credit is due!)! I found it in my recipe box today and decided to make it since I'm trying to use up ingredients before we move. Very yummy!
Makes 12 cupcakes (when I made it, it made 18)
Bake at 375 for 20-25 minutes
SIFT IN LARGE BOWL
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. salt
1 tsp. soda
STIR TOGETHER IN SEPARATE BOWL
1 TBSP. vinegar
1 tsp. vanilla/ almond (didn't have vanilla on hand so used almond ext. instead)
1/2 c. vegetable oil
1 c. water
Stir (don't beat) the wet mixture into the dry mixture, set aside.
CREAM CHEESE FILLING: Beat the following together
1 sm. 3 oz. softened cream cheese
1/3 c. sugar
2 unbeaten eggs
1/8 tsp salt
After you beat together, add 1 small bag of chocolate chips to the cream cheese mixture. (I had half a bag so I also used mini baking M&Ms).
Now, the fun begins! Fill each papered cupcake 1/2 full with batter, put 1 large tablespoon of the cream cheese stuff on top. Bake at 375 for 20 minutes.
They need no frosting! They are not the most beautiful, but they taste great, freeze well, etc.
Makes 12 cupcakes (when I made it, it made 18)
Bake at 375 for 20-25 minutes
SIFT IN LARGE BOWL
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. salt
1 tsp. soda
STIR TOGETHER IN SEPARATE BOWL
1 TBSP. vinegar
1 tsp. vanilla/ almond (didn't have vanilla on hand so used almond ext. instead)
1/2 c. vegetable oil
1 c. water
Stir (don't beat) the wet mixture into the dry mixture, set aside.
CREAM CHEESE FILLING: Beat the following together
1 sm. 3 oz. softened cream cheese
1/3 c. sugar
2 unbeaten eggs
1/8 tsp salt
After you beat together, add 1 small bag of chocolate chips to the cream cheese mixture. (I had half a bag so I also used mini baking M&Ms).
Now, the fun begins! Fill each papered cupcake 1/2 full with batter, put 1 large tablespoon of the cream cheese stuff on top. Bake at 375 for 20 minutes.
They need no frosting! They are not the most beautiful, but they taste great, freeze well, etc.
CHILI RELLENO SOUFFLE
From Donna McCoy
CHILI RELLENO SOUFFLE
1 7 oz. can whole green chili's [I used chopped]
1 lb. cheddar cheese
1/2 lb. jack cheese
4 eggs
2 T. flour
1/2 tsp. salt
1 13 oz. can evaporated milk
Sauce:
1 small can tomato sauce
1/2 package taco seasoning mix
Wash seeds from chili in cold water. [I did not do this] Put chili's in bottom of buttered baking dish.
Grate cheese- sprinkle on top of chili's. Mix flour, salt, milk, egg and pour over cheese and chili's.
Bake 30 minutes at 350 degrees or until toothpick comes out clean. Mix taco sauce and tomato sauce and pour on top and bake for 5 more minutes. "It's Oh so good!"
CHILI RELLENO SOUFFLE
1 7 oz. can whole green chili's [I used chopped]
1 lb. cheddar cheese
1/2 lb. jack cheese
4 eggs
2 T. flour
1/2 tsp. salt
1 13 oz. can evaporated milk
Sauce:
1 small can tomato sauce
1/2 package taco seasoning mix
Wash seeds from chili in cold water. [I did not do this] Put chili's in bottom of buttered baking dish.
Grate cheese- sprinkle on top of chili's. Mix flour, salt, milk, egg and pour over cheese and chili's.
Bake 30 minutes at 350 degrees or until toothpick comes out clean. Mix taco sauce and tomato sauce and pour on top and bake for 5 more minutes. "It's Oh so good!"
Friday, December 14, 2007
Spunky Spinach Dip
Great for holiday parties as an appetizer! Whether served with colorful tortilla chips, fresh veggies or bread cubes, it's irresistible.
2 c. salsa
2 c. shredded Monterey Jack cheese
8 oz. pkg. cream cheese, softened and cubed
10 oz. pkg. frozen chopped spinach, thawed and drained
1 c. pitted black olives, chopped
Mix all ingredients together; stir well. Place in a microwave-safe bowl; microwave on medium setting until heated through. Serves about 10.
2 c. salsa
2 c. shredded Monterey Jack cheese
8 oz. pkg. cream cheese, softened and cubed
10 oz. pkg. frozen chopped spinach, thawed and drained
1 c. pitted black olives, chopped
Mix all ingredients together; stir well. Place in a microwave-safe bowl; microwave on medium setting until heated through. Serves about 10.
Rocky Road Fudge Brownies
Delicious Warm! You can follow this recipe as is or if you are in a hurry, buy a box of brownies (and even buy the hot fudge sauce instead of making it homemade), bake, and add topping as listed. Although, I must say that making all of this homemade makes it taste EVEN better. These are absolutely scrumptious!
1 c. butter, softened
3/4 c. baking cocoa
1/4 c. oil
4 eggs
2 c. sugar
1 1/3 c. all-purpose flour
1/2 t. salt
_____________________
Topping:
1 c. chopped pecans
1 c. butterscotch chips
2 c. mini marshmallows
Combine & mix well
(Hot Fudge Sauce Recipe below)
Combine first 3 ingredients in small saucepan; heat til melted and smooth, sturring often. Remove from heat; set aside. Blend eggs in large mixing bowl 'til light and fluffy; mix in cocoa mixture and next 3 ingredients. Spread in a greased 13" x 9" baking pan (or pour in 2 8"x8" pans and share one with a neighbor); bake at 350 degrees 'til brownies pull away from sides of pan~ about 25 minutes. Sprinkle topping evenly on top and drizzle with hot fudge sauce. Continue baking 5 minutes; cool. Cut into bars to serve. Makes about 15 bars.
Hot Fudge Sauce Recipe (can even split recipe in half since it's so rich, if you want to):
1 c. white sugar
1/2 c. brown sugar
1/2 c. cocoa
2 TBSP. flour
2 TBSP. butter
3/4 c. water
1/4 tsp. salt
1/4 tsp. Vanilla (added later)
In a saucepan- mix dry ingredients. Add butter and water. Bring to a boil and continue boiling for 7-10 minutes, or slightly longer. Remove from heat and add vanilla. Drizzle sauce over topping on brownies. (This recipe can also be served over ice cream)
1 c. butter, softened
3/4 c. baking cocoa
1/4 c. oil
4 eggs
2 c. sugar
1 1/3 c. all-purpose flour
1/2 t. salt
_____________________
Topping:
1 c. chopped pecans
1 c. butterscotch chips
2 c. mini marshmallows
Combine & mix well
(Hot Fudge Sauce Recipe below)
Combine first 3 ingredients in small saucepan; heat til melted and smooth, sturring often. Remove from heat; set aside. Blend eggs in large mixing bowl 'til light and fluffy; mix in cocoa mixture and next 3 ingredients. Spread in a greased 13" x 9" baking pan (or pour in 2 8"x8" pans and share one with a neighbor); bake at 350 degrees 'til brownies pull away from sides of pan~ about 25 minutes. Sprinkle topping evenly on top and drizzle with hot fudge sauce. Continue baking 5 minutes; cool. Cut into bars to serve. Makes about 15 bars.
Hot Fudge Sauce Recipe (can even split recipe in half since it's so rich, if you want to):
1 c. white sugar
1/2 c. brown sugar
1/2 c. cocoa
2 TBSP. flour
2 TBSP. butter
3/4 c. water
1/4 tsp. salt
1/4 tsp. Vanilla (added later)
In a saucepan- mix dry ingredients. Add butter and water. Bring to a boil and continue boiling for 7-10 minutes, or slightly longer. Remove from heat and add vanilla. Drizzle sauce over topping on brownies. (This recipe can also be served over ice cream)
Wednesday, November 7, 2007
Pumpkin Chocolate Chip Muffins
From Donna McCoy
PUMPKIN CHOCOLATE CHIP MUFFINS
THESE MUFFINS ARE SO MOIST AND FILLED WITH CHOCOLATE CHIPS AND CRUNCHY ALMONDS. THEY ARE JUST AS GOOD WITHOUT THE NUTS.
½ cup sliced unbalanced almonds
1 2/3 cup all-purpose flour
1 cup sugar
1 Tbl. Pumpkin pie spice
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
2 large eggs
1 cup plain pumpkin
½ cup butter, melted (1 stick)
1 cup semi- sweet chocolate chips
Heat oven to 350 degrees. Put almonds on baking sheet and bake for 5 minutes until lightly browned. Cool.
Grease muffin pans or use paper baking cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.
Break eggs into another bowl. Add pumpkin and butter and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in until dry ingredients are moistened.
Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for up to two days. Reheat before serving. Can be frozen.
PUMPKIN CHOCOLATE CHIP MUFFINS
THESE MUFFINS ARE SO MOIST AND FILLED WITH CHOCOLATE CHIPS AND CRUNCHY ALMONDS. THEY ARE JUST AS GOOD WITHOUT THE NUTS.
½ cup sliced unbalanced almonds
1 2/3 cup all-purpose flour
1 cup sugar
1 Tbl. Pumpkin pie spice
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
2 large eggs
1 cup plain pumpkin
½ cup butter, melted (1 stick)
1 cup semi- sweet chocolate chips
Heat oven to 350 degrees. Put almonds on baking sheet and bake for 5 minutes until lightly browned. Cool.
Grease muffin pans or use paper baking cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.
Break eggs into another bowl. Add pumpkin and butter and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in until dry ingredients are moistened.
Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for up to two days. Reheat before serving. Can be frozen.
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