Pumpkin Chiffon Pie

This pie is probably the best pumpkin pie I've ever had.  It was so good.  Thanks to my cute mother-in-law for giving me the recipe.

 

1 envelope unflavored gelatin
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup milk
2 slightly beaten egg yolks
1 cup canned pumpkin
2 egg whites
1/3 cup sugar
1/2 cup whipping cream, whipped
1 9-inch graham-cracker crust
 
Combine first 7 ingredients in saucepan.  Stir in milk, egg yolks, and pumpkin.  Cook 
and stir over medium heat till mixture boils and gelatin dissolves.  Remove from heat and
chill till partially set.
 
Beat egg whites till soft peaks form.  Gradually add sugar and beat to stiff peaks.  Fold
into pumpkin mixture with whipped cream.  Pile into crust.  Chill till firm.
 

Enjoy!

Cilantro Chicken Pasta

This recipe can also be made without chicken, as a vegetarian meal. This pasta is restaurant quality!!! Serve over noodles with chicken, use as a pizza sauce, sandwich spread or a dip. The best part about this recipe is that it is so easy!

1 pkg cooked pasta

1 bunch of cilantro

5 cloves of minced garlic

1 TBS. White Wine vinegar or substitute with lemon or lime juice

1/4 cup Grated Parmesan cheese

1/2 tea. Cayenne pepper
salt to taste. I usually add 1 tea.
1/2 cup olive oil

Blend all ingredients in a blender or food processor. Heat on low and serve over noodles with cooked chicken pieces.

ENJOY!

Homemade Fudge Sauce

HOME MADE FUDGE

I like to make this when I make fried ice cream.

1 pkg. semi sweet chocolate chips

1 15oz can sweetened condensed milk

1 tsp vanilla

1/4 cup butter

Melt all ingredients together in a sauce pan.

ENJOY!

Zuppa Toscana Soup

I made this for a party the other night and everyone wanted to recipe. This is a great soup for those who have not had it , you must try it!

Olive Garden Zuppa Toscana COPY

Serves 6

1 lb. ground  Italian Sausage

2 large  Potatoes sliced in half, and then in 1/4 inch slices

1 large Onion, chopped

1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon). or 6 slices of bacon crumbled

3 cloves garlic minced

2 C. Kale or Swiss chard chopped

2 Tbs.Chicken base

1 qt. Water

1/3 C. Heavy Whipping Cream

Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.

Place onions, potatoes, chicken base, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

ENJOY!

The Green Peruvian Dipping Sauce

• Sorry pic was taken From Iphone.

I went to New York a few weeks ago and we went to this Peruvian restaurant.They served this sauce with a roasted chicken. This sauce is so good we could not stop talking about it for days! So when i came home I decided to try and make a copy of the sauce  here is my recipe. If you like Cafe Rio sauce you will like this.. it's similar.

Ingredients:

2 fresh jalapenos, including seeds and ribs, diced

1 tablespoon aji Amarillo paste (this can be hard to find, Its usually in the mexican food section) If you can't find this product you can use green Chile sauce.

10 sprigs cilantro leaves and stems, roughly chopped

2 tablespoons grated cotija cheese(this is best) or Parmesan cheese

1/2 teaspoon minced garlic

1 tablespoon vegetable oil

1/2 teaspoon white vinegar

1/2 teaspoon salt

Squeeze of lime
1/2 cup mayonnaise
2-3 inches of a peeled cucumber.

Blend everything together in a food processor or a blender till smooth.
Serve over a rotisserie chicken.

ENJOY!

Asian Crunch Salad

This is one of my favorite salads. I find any excuse to make it..

There are no exact measurements for this salad. Add as much as you would like of anything. I will tell you how much I add and you can modify.
Ingredients:

Romain Lettuce

Red or Green Cabbage  (I like Green)

1/4 cup Peanuts

1 cup Edamame beans

1 cup Matchstick Carrots

2 Limes

1 bunch of Cilantro

Wontons

Rice noodles or sticks

1 bottle Peanut Sauce

1 tsp. Ginger

1 bunch of green onions

2 Chicken Breasts

Directions:

1. Heat about 2 inches of oil to 400 degrees. After oil is heated cook wontons till they are nice and crispy. Remove from oil and set aside to cool. Add rice noodles to oil and they will cook really fast. When done set these aside to cool as well.

 2. Cut chicken into cubes or strips. Add salt and pepper and ginger to chicken.

3. Mix all ingredients into a large bowl and add rice noodles and wontons just before serving so they don't get soggy.

4. to make the dressing you will need  a food processor, add the cilantro the juice of two limes and the peanut sauce. After it is all mixed add one teaspoon on lime zest. Toss over salad

ENJOY!

Salmon Garlic Skewers

Ingredients:

Salmon Fillets

3 cloves of Garlic

4 Tbs. Fresh chopped Parsley

Ice Cream Rock Salt

1 Tsp. Pepper

1/2 tsp, Cheyenne Pepper

1 Tbs. Olive oil

4 Bamboo Skewers

1. Cut Salmon into large cubes, place in large mixing bowl. Chop parsley, press garlic and add all other ingredient's except the salt. Mix well to coat the Salmon. Place Salmon cubes on skewers and sprinkle ice cream salt over the top, you can also use rock salt. This gives the salmon a little bit of crunch. You will love it. Place skewers on the grill till cooked thoroughly.

Enjoy!

French Baguettes

This recipe is also from The Food Nanny.  It's an easy recipe that tastes great.  Next time I make it I think I'm going add some herbs to the dough.

Ingredients

1 1/2 cups warm (105-115 degrees) water, divided
1 1/2 Tablespoons (2 packets) active dry yeast
2 teaspoons sugar, divided
3 1/4 cups all-purpose unbleached flour
2 teaspoons salt
melted butter for brushing on loaves (optional)

**For Italian herb version add the following to dough before shaping

1/2 tablespoon dried basil

1/2 tablespoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup grated Romano or Parmesan cheese

In a small bowl, combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar.  Stir just to combine and cover with plastic wrap or a plate.  Let the mixture stand about 5 minutes or until bubbly or foamy.

In a large mixing bowl or the bowl of a heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture.  Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle.  (If the dough ends up too sticky, add a little more flour.)  Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.

Cut the dough in half and shape the halves into baguettes.  Grease a baguette pan and place the loaves in the pan.  (If you don't have a baguette pan you can just use a cookie sheet.  It will just not have the perfect shape, but thats what I did.)  Score the loaves down the middle (make a shallow cut) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.

Meanwhile, preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create steam.  Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife.

**If desired, brush the tops of the loaves with butter halfway through baking.  For a softer crust, brush with butter when they have finished baking.

• Makes 2 loaves

Enjoy!

Peanut Butter Chunk Cookies

If you love peanut butter as much as I do you will love this recipe.

Ingredients

1 1/2 cup chunky or creamy peanut butter
1 cup butter softened
2 cups brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 egg
3 teaspoon vanilla
2 1/2 cup all-purpose flour
3-4 cup peanut butter cups cut into piece a little it bigger than chocolate chips
4-5 blocks of chocolate bark

Blend peanut butter and butter in a mixer until blended together.  Mix in sugar, baking soda and baking powder. Beat in eggs and vanilla.  Add flour and mix until combined.  Stir in peanut butter cups.  Cover and chill for about an hour or until firm to the touch.  I used a small cookie scoop to form balls then flatten them into discs on baking sheet.

Bake 375 degrees for 8 to 10 minutes.  Let cool
Melt bark in a bowl as the directions say on package.  Dip fork in chocolate and drizzle over cookies.

Enjoy!

Cheesy Tomato Cream Pasta

My dad hates traditional spaghetti and even he liked the twist this recipe gives it. The base of this recipe is from The Food Nanny but I put my own spin on it.

Ingredients

1/4 cup olive oil
2-4 garlic cloves, minced
1/2 white onion, chopped
1 pound ground beef
1 cups sliced mushrooms
2 (14.5 ounce) cans diced tomatoes undrained (I used homemade stewed tomatoes)
1/2 cup grated Parmesan cheese, Plus additional for sprinkling
1/2 cup cream or half and half
1/4 cup low-fat ricotta cheese, about 2 ounces
20 fresh basil leaves, or 1/2 teaspoon dried
1/4 teaspoon course salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper (optional)
8 ounces uncooked pasta of your choice

Directions

Cook meat and drain set aside. Heat the oil in a medium saucepan over medium-high heat.Cook and stir the garlic and onion until you smell the aroma.  Add beef to onion and garlic.  Remove from the heat and add the tomatoes, mushrooms, Parmesan cheese, cream, ricotta, basil, salt, black pepper, and crushed red pepper.  Cook over low heat until the sauce coats the back of a spoon, 10-15 minutes.

Meanwhile, cook the pasta according to package directions.  Drain. Serve sauce over pasta.

Serves 4

**For a smoother sauce, puree the tomatoes first in a blender for a few seconds.

Enjoy!

Brazilian Potato Salad

this recipe makes a party size dish

5-7 Potatoes

1 Small bag of frozen mixed veggies(green beans,carrots,corn)

12-17 Green olives sliced

1 Yellow Onion

1/4 cup Parsley

1 Lemon

1/2 tsp Salt

1/2 tsp Pepper

1- 1 1/2 cup mayo

1 tsp. Mustard

1/4 cup sugar

1 cup water

1. Boil, skin and cube potatoes. Set aside to cool. Thaw frozen veggies and put in large bowl. Dice onion into small pieces and place in a separate bowl with water and sugar. This step is important because it takes the strong flavor out of the onion.Slice parsley, and green olives and add to veggies. Add juice of one lemon salt and pepper. Mix well.

2. Drain water and sugar from onion. Add to veggie mixture and mix well.

3. Add potatoes and coat mixture with mayo and mustard.

Add desired amount of salt and pepper and mayo.

Enjoy!

Pecorino Pasta

Pecorino Pasta

This pasta turned out delicious! It's from Cooking Light, best recipes of 2010.

Fresh Tomato, Sausage, and Pecorino Pasta

8 ounces uncooked pasta

8 ounces ground Italian sausage

2 teaspoons olive oil

1 cup vertically sliced onion

2 teaspoons minced garlic

1 1/4 pounds tomatoes, chopped (I didn't use that many)

6 tablespoons grated fresh pecorino Romano cheese, divided

1/4 cup torn fresh basil leaves

1/8 teaspoon black pepper

1/8 teaspoon salt

I added broccoli to it since I had some on hand, I also think asparagus and mushrooms would be good to add.

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook for 4 minutes, stir occasional. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining cheese and basil.

Yield: 4 servings  Serving size: 2 cups pasta mixture

Enjoy!

14-Grain Bread

Bob's 14-Grain Bread

8-10 cups flour (I did half wheat, half white and it only took about 9 cups --if using all white flour it can take up to 12 cups)

2 Tbs. yeast

1 can evaporated milk

3 cups warm water

2 Tbs. salt (I know it sounds like a lot but that's right)

1 tsp. Sugar

1/4 cup warm water

1/2 cup honey or molasses (I used honey)

1/4 cup vegetable oil

About 2 cups 14 grain mix (you can purchase it at the Bosch store- I used entire bag)

Mix contains

2 cups 9-grain cereal

1 cup sunflower seeds

1/3 cup sesame seeds

1/3 cup amaranth

1/3 cup millet

1/3 cup flax seed (you have to grind it- if not leave out)

2 handful Craisins (I didn't use them in my recipe)

Directions

Sprinkle yeast over 1/4 cup warm water, slightly mix and top with 1 tsp. sugar- to test to see if yeast is active.

Mix together canned milk, 3 cups warm water, honey or molasses, salt and oil. Then add 14 grain mix, and craisins (if you like).

Add the yeast mixture and mix for 30 seconds.

Add cups of flour, until the dough pulls away from sides of bowl and is not very sticky.

Mix in Bosh for 10 minutes, this is the kneading process (if you have a kitchenaid take out and knead by hand. The dough can burn up your motor.)

Shape into ball, cover and rise in a greased bowl until it doubles in size (about an hour)

Grease 5 bread pans, separate dough into each pan, cover and let rise again.

Bake all 5 pans 40-45 mins @ 350 degrees. The bread to be golden brown on top. (I cooked my all at once in a convection oven and they only needed 30 minutes.)

Garlic Ciabatta Bread

Ingredients

4-6 garlic cloves chopped
1/4 cup fresh parsley
2 tablespoons fresh oregano leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
1 large ciabatta bread
2 tablespoons unsalted butter, room temperature

Place the garlic, parsley, oregano, salt and pepper in a food processor.  Process until finely minced.  Heat the olive oil in a medium saute pan over low heat.  Add garlic herb mixture and cook for 3 minutes.  Wait until garlic is tender but not brown.  Remove from heat.
Cut ciabatta in half horizontally.  Spoon the garlic mixture onto each a half.  Place on a sheet pan. Put pan in oven on high broil.  When it starts to brown and the edges remove from oven.  Cut and serve.

ENJOY!

Shrimp Linguine

I love anything with shrimp.  It's one of my favorite foods.

Ingredients

1 pound linguine
1/2 cup olive oil
1 chopped onion
3-5 cloves garlic minced
1 pound raw shrimp (remove shell and tail)
1/2 cup fresh chopped parsley
1/2 cup dry cooking white wine
2 tablespoons unsalted butter
1 lemon (for less lemon flavor use 1/2)
1 chicken bouillon cube
parmesan cheese for topping
sea salt and pepper

Heat olive oil.  Add chopped onions, garlic, pepper and a pinch of salt.  Stir occasionally until cooked.  Add cooked shrimp, white wine and bouillon.  Ten minutes before serving add butter, lemon, and parsley.  Mix everything with cooked pasta and serve.

ENJOY!

Zuppa Tuscana

This soup is a copy cat from the Olive Garden.  It has become a family favorite at our house.  We hope you like it.

Ingredients

1 lb. Italian Sausage
1 large onion chopped
3-4 large russet potatoes sliced with mandolin
2 cloves garlic minced
2 cups fresh kale
1 cup heavy cream or half and half
1 1/2 quart chicken broth
6 slices of bacon cut into small pieces (optional)

Cook sausage and onion.  Drain. Pour back into pot.  Add chicken broth, potatoes, garlic and bacon to sausage and onion mixture.  Cook until potatoes are done.  Salt and pepper to taste.  Turn to low and add kale and cream.  Serve with bread.

Enjoy!

Oatmeal Scotchies

This recipie was my mom's favorite when she was a child... So it has been around awhile!!
1 1/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup of butter (2 sticks) or margarine  softened
3/4 sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla
3 cups oats
1 2/3 cups butterscotch flavored Morsels

Preheat oven to 375 degrees

combine flour, baking soda, cinnamin, and salt in a small  bowl.
beat butter, sugar, brown sugar, eggs and vanilla in large bowl. Gradually beat in flour mixture.
Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheet.

Bake for 7 to 8 minutes for chewy cookies and 9 to 10 for crisp cookies.

Makes 4 dozen cookies.

ENJOY!

Poppy Seed Chicken Pasta

I got this great recipe from my friend Andrea. Its a creamy sauce with a little bit of crunch. Its wonderful!!!

3-4 Chicken Breast Cubed

16oz/2 cups Sour Cream

2 cans of Cream of Chicken Soup

2 Rolls of Ritz Crackers

3/4 Cube of Butter

2 Tbs. Poppy Seeds

Salt and Pepper

1. Cook cubed Chicken in a pan. Season with salt and pepper.

2. In a seperate bowl add sour cream and cream of chicken soup. When Chicken is cooked add to bowl and mix.

3. In a ziplock bag crush Ritz crackers, add poppy seeds, and melted butter. Mix well.

4. Place Chicken mixture, in a greased baking dish. Spread cracker mix on top.

Bake 350 degrees
for 30-35 mins.

Serve over angel hair pasta
Serves 4-6

ENJOY!

Blueberry Cream Cheese Muffins

We doubled this recipe for Jordan and Leo's office.  They were so good all of the guys ate five.  These will be a hit for any occasion.

1/2 cup butter, softened

1 1/4 cup sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk or milk

1 1/2 cup fresh, thawed frozen or canned blueberries

1 teaspoon lemon zest

1 (8 oz.) package cream cheese

Cream together butter and sugar until light. Mix in eggs, vanilla, and cream cheese. With beater stopped, add dry ingredients. Turn mixer on low and slowly add buttermilk until batter just comes together (do not overmix). By hand gently fold in blueberries and lemon zest. Spoon batter into 16 to 18 well-greased muffin cups.

Crumb topping:

1/4 cup sugar

1/4 cup flour

2 tablespoons cold butter

Prepare crumb topping by stirring together sugar and flour. Cut butter in with a fork until mixture is crumb-like. Sprinkle generously on top of muffin batter. Bake muffins in a 350 degree oven for 20-25 minutes, or until muffin centers spring back when touched. Serve warm.

Enjoy!

Cilantro Enchiladas

We love to cook with Cilantro! This is one dish that uses a small amount of cilantro that gives alot of flavor. This is defiantly an easy recipe and makes 10 enchiladas, so invite some friends over.

10 small  flour or corn tortillas (If you use corn you will need 15 tortillas)
1/4 cup Cilantro
2  10oz cans of Cream of Chicken Soup
1 Cup light Sour Cream
1 medium diced Onion
3 Chicken Breast
1 7 oz. can of Diced green chilies
1  28oz. can of Mild Enchilada Sauce
1/3 cup shredded Mexican Cheese

1. Boil Chicken, When fully cooked shred.
2. Mix shredded chicken, cilantro, cream of chicken soup, sour cream, onion, cheese and green chilies into a large bowl.
3. Spray baking pan.  Fill each tortilla with 1/4 cup filling.  Roll.  Repeat until all tortillas are filled and rolled.
4. Pour mild enchilada sauce over the top of enchiladas.  Top with desired amount of cheese.

Bake 350
For 30-40 minutes

Enjoy!

Blue Raspberry Chocolate Chip Cupcakes

We made these cupcakes for a baby shower. They were a hit!! They taste better than they look.

Makes 12 Cupcakes


Ingredients

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup semi sweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Gently fold in chocolate chips.

3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

4. Cool in pan 5 minutes; transfer to a wire rack to cool completely

Frosting:
1 cupWhipped Vanilla Frosting
4 drops of Blue Food Coloring
1 tsp. Raspberry Extract

Mix all together with spoon and frost on cooled cupcakes.

 Enjoy!

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting

8 oz softened cream cheese

1/2 Cup powdered sugar

2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Makes at least 6 dozen

This Recipe was provided from Picky Palate

Enjoy!

White Chocolate Strawberry Crumble Cookies

These cookies are fun. It brings me back to when I was a kid, cause I loved strawberry milk. You have to try these!

1 cup butter, softened

3/4 cup packed brown sugar

1/4 cup white sugar

1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 pkg. White Choclate Chips
3 Tbs. Strawberry Nesquick (powder)

Directions:
Melt chocolate chips, when melted add Nesquick. Mix really well and remove from heat. Let stand for 15 mins. The chocolate should begin to harden.


Preheat oven to 375 degrees F (190 degrees C).

In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well.
Crumble in hardened choclate mixture.

Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

ENJOY!

Ranch Chicken Tacos

This is one of our husbands favorite meals. They request this every time we ask what they want for dinner.

Ingredients:
4 Chicken Breast
1/4 cup Cilantro diced
1/2 Packet of Powder Ranch Dressing
1/2 Yellow onion diced
1/2 Packet of Taco seasoning (dry powder)
1 Tbs. Water
Salt and Pepper


Cut chicken into small pieces. Put chicken into sprayed pan with diced onion. Once the chicken is cooked, drain excess water. Then add Ranch powder, dry taco seasoning and salt pepper and 1 Tbs.water. Then add Cilantro.
Serve in taco shell, hard or soft. Add desired taco toppings (tomatoes, lettuce, cheese, sour cream, avocado and salsa.)

Enjoy!

Panko Crusted Chicken

Everyone in the family will love this recipe.  You can disguise it as chicken fingers for the little ones.  This moist, delicious chicken is great plain or is perfect for dipping in any sauce.

Ingredients:

3 Chicken Breast

1 Cup Sour Cream

2 Cups Italian Style Panko Crumbs

1/4 Cup Shredded Parmesan Cheese

Salt and Pepper to Taste

Optional Dipping Sauce- Ranch, Barbecue, and Dijon Mustard

How to prepare:

Cut chicken into strips. Pour sour cream into a shallow dish; set aside.  Combine panko crumbs, parmesan cheese, salt, and pepper into the other shallow dish.  To crust chicken, dip each in the sour cream.  Then roll chicken into panko and parmesan cheese mixture.  Place chicken on a greased pan. 

Bake at 350 degrees 

For 30 to 40 minutes

Panko, is like bread crumbs. It is usually next to the btead crumbs at the super market. 

 ENJOY!

Black Bean Salsa

This Salsa is great with chips, burritos, and tacos. It is so tasty you might just even want to eat it plain!!

2 medium ripe avocados (cube)
3-4 Roma tomatoes (cut into small pieces)
1 15oz. can corn (drain)
1 15oz. can Black Beans (drain, rinse) - I like to use 2 cans
1/2 Jalapeno (seeded, dice fine)
1/2 cup red onion chopped
3 tbsp. Lime juice
1/2 tsp. cumin
cilantro and garlic to your liking
salt if needed

Combine into a bowl and stir.

Enjoy!

Carmelitas

We are starting this food blog with our all time favortie treat recipe. These things are to die for. Everytime we make these people keep coming back for more. We usually double the recipe, because they are just that good!! Please try this recipe and give us your feedback, we would love to hear from you.

Crumb Mixture

Combine:

1 cup flour
1 cup oatmeal
3/4 cup brown sugar
1/4 teaspoon salt
3/4 cup melted butter

Press half of the crumb mixture into a greased 9x9" pan.

Bake at 350* for 10 mins. Take out of oven and sprinkle over the top:

1/2 jar Mrs. Richardson's hot carmel/butterscotch sauce
1 cup milk chocolate chips
1/2 cup pecans (optional)

Crumble on top the remaining crumb mixture.

Bake at 350* for 15-20 minutes more or just until barely golden brown.

Chill 2 hours. Cut into bars.

Enjoy!