Easy Shrimp Chowder

From Southern Living and a Southern guy named T

Ingredients
2 tablespoons butter or margarine

1 medium onion, chopped
2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled*
1 cup (4 ounces) shredded Monterey Jack cheese

Garnish: chopped fresh parsley
Oyster crackers (optional)
Preparation
Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.
*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.

Yield
Makes 12 cups

Peppermint Meringue Cookies

PREP TIME 20 Min

COOK TIME 1 Hr 30 Min

READY IN 5 Hrs

SERVINGS Original recipe yield: 4 dozen

INGREDIENTS

2 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup white sugar

2 peppermint candy canes, crushed

DIRECTIONS: Preheat oven to 225 degrees F. Line 2 cookie sheets with foil.In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Cook: Judith

Cranberry Crunch Cake

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 cup cranberries (whole, not cut up)
1 1/2 cups miniature marshmallows
1/2 cup light brown sugar
1/2 cup chopped pecans
2 tablespoons melted butter

In large mixing bowl, cream butter and sugar. Add eggs; beat until well combined. In separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread batter in greased 13 in. x 9 in. baking pan. Top marshmallows; press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350 degrees for 30 minutes. Yield: 12-15 servings {The marshmallows melt and seep through the cake, making it moist and very tasty. It is great for brunch, or just with a cup of coffee! Tastes absolutely great shortly after it cools because it is crunchy. It isn't as crunchy the next day but still GOOD!
Cook: Robin

Neiman Marcus Bars

Here is an easy dessert recipe that is sure to please!

Preheat oven to 350.

The base
Mix with spoon:

1 box Duncan Hines Yellow Butter Cake Mix
1 stick butter, melted
1 t. vanilla extract
1 egg

Mix together and pat into a greased 9 x 13 pan.

Topping:

1 brick cream cheese
1 box confectioner's sugar/powdered sugar
2 eggs
1/4-1/2 t. real lemon extract

Cream all together, and pour over base layer. Bake for 35 minutes. Cool before cutting. Enjoy!

Potatoes Romanoff

3 large russet potatoes (2 lbs.), scrubbed and cut into quarters (don't peel)
2 cups small curd cottage cheese
1 cup sour cream
1 clove garlic, minced
1/4 cup finely chopped green onions
salt to taste
1 cup shredded sharp cheddar cheese
paprika (optional)
Cover potatoes with water. Bring to a boil. Cover and boil gently, 20 to 25 minutes, until tender. Drain and cool.Peel potatoes. Cut potatoes into 1/8 inch cubes in a large bowl. Add cottage cheese & sour cream. Add garlic, onions and salt to taste. Mix well.Spoon into shallow 2 to 2-1/2 qt casserole dish, or 8x12 inch oval glass pan. Spread evenly. Sprinkle with cheese to cover top (dust with paprika if desired).

Bake at 350° for 45 to 60 minutes until bubbly hot. Let stand 5 to 10 minutes.

Papa Marco's Eggplant Salad

I found this recipe 'hanging out' in the AELC...and I am not sure whose family this recipe belongs to. But the story was as interesting as the recipe. It was obviously made with love and tradition, and worth copying to this Blog:

A Favorite Dish

My father grew up in Romania, and one of his special memories was of the eggplant salad that his mother used to prepare. My father used to make it in our home, but he said it never quite tasted the same as when his mother made it. She used to use a freshly picked eggplant and cooked it on top of a woodburning stove until it was slightly burned on the outside and soft on the inside. My father said his mouth used to water when he smelled the burnt aroma of that lovely fresh eggplant, and that he could hardly wait for dinner to taste the sharp, smokey flavor. My father made it for us only on the holidays, cooking the eggplant on top of our gas stove, and I can remember when I was a child looking forward to tasting that delicious dish, just as my father did when I was a child.

Papa Marco's Eggplant Salad

Select a firm eggplant, purple in color, weighing about 1 1/4 pounds. Wash it and put it directly on top of an oven burner over a very low flame. As it starts to burn, turn it so that every part of it is blackened and softened by the flame. This should take about 45 minutes. While the eggplant is cooking, chop 1 small onion into small pieces and saute it in a frying pan in oil until it is light brown. When the eggplant is done, remove it to a dish to let it cool. Then peel off the skin and put the vegetable into a bowl. Add two tablespoons of vegetable oil, one tablespoon of apple cider vinegar, 1/4 teaspoon of salt, a sprinkling of red pepper, and the sauteed onions. Mash the mixture with a fork until it is smooth. Serve on a large platter on a base of lettuce leaves. Garnish with sliced tomatoes, radishes and green olives.
The soft, middle eastern bread called pita is excellent with this dish and can be used to scoop up the eggplant salad like a dip. I prefer to drink beer with this dish, but a chilled, very dry Greek or Romanian wine is a good accompaniment.

Lemonade Chicken

It's almost here... crockpot time! Here is a great, and easy chicken crockpot recipe!

4-6 pieces of chicken (breasts and legs) * I used only ckicken breasts.
1 (6 oz.) can frozen lemonade, thawed
2 tbsp. brown sugar
3 tbsp. ketchup
1 tbsp. vinegar
2 tbsp. cornstarch
2 tbsp. cold water

Arrange chicken pieces in slow cooker. Combine lemonade concentrate, brown sugar, ketchup, and vinegar; mix well. Pour lemonade mixture over chicken. Cover and cook on HIGH for 3-4 hours, or LOW for 6-8 hours. Remove chicken from crockpot, and cover to keep hot. Transfer liquid to a saucepan over medium-low heat. Skim fat; combine cornstarch and cold water, and add slowly to liquid, while stirring. When thickened, serve with chicken, along with hot cooked rice, and a vegetable. Serves 4-6. Enjoy! It tastes a lot like sweet and sour chicken!

Ya know...I am a creature of habit. Found this recipe for Apple Walnut Cobbler (their pic). It's not as easy as my other cobbler find, but really. I mean really. Tart apples and walnuts in a buttery crusty cobbler...it had me at tart apple...

Apple Walnut Cobbler

Ingredients:

1/2 cup sugar

1/2 teaspoon cinnamon

3/4 cup walnuts -- coarsely chopped

4 cups tart apples -- thinly sliced

1 cup flour -- sifted

1 cup sugar

1 teaspoon baking powder
1/4 teaspoon salt

1 egg -- beaten

1/2 cup evaporated milk

1/3 cup butter -- melted

Directions:

Combine the sugar, cinnamon, and 1/2 cup of the walnuts. Spread the sliced apples in the bottom of a greased baking dish (8x8). Sprinkle the apples with the cinnamon sugar mixture.Sift the flour, sugar, baking powder, and salt together in a small bowl. In a large bowl, combine the egg, evaporated milk, and melted butter. Stir in the combined dry ingredients and mix until smooth. Pour over the apples in the baking dish. Top with remaining walnuts.Bake at 325F for 50-55 minutes or until golden brown.

Serve with ice cream or whipped cream.

This recipe for Apple Walnut Cobbler serves/makes 6

Frozen Lemonade Cupcakes

I needed to make something sweet for a party. My oven chose that night NOT to work. I was desperate...searching...seeking the one true sweet that would make the party complete. This is the recipe I found. I don't know who Aunt Florence is, but I owe her a debt of gratitude. I keep thinking she could be related to me...this recipe is tres easy, pretty and yummy to boot. And did I mention it doesn't need to be baked? So here's to you, Aunt Florence. I'd give you the place of honor at the family party!


Aunt Florence's Frozen Lemon Cupcakes

Makes: About 12 cupcakes

Lemon Cream

1 cup sugar
Juice and finely grated rind of one lemon
2 cups whipping cream

"Crust"
1/2 stick unsalted butter
1/2 cup crushed graham crackers
1/2 cup crushed corn flakes
2 tablespoons sugar
Jellied lemon sliced or small berry for topping.

1. Making lemon cream: combine sugar and lemon juice and rind in a large bowl. Gradually beat in cream.
2. To make the bottom crust: melt butter in a pan over low heat and stir in crushed graham crackers, corn flakes, and sugar. Remove from heat.
3. Press down crust mixture into the bottom of a silicon cupcake holder or cupcake liner. I used the silicon holder because it was more rigid and removed it after the cupcakes were frozen.
Freeze for at least 3 hours.
Unmold and top with a jellied lemon slice or a small berry of some kind.

Buffalo Chicken Dip

Here is another simple, but yummy, appetizer recipe!

1 brick cream cheese
1/3 to 1/2 cup hot sauce (more if you want it super hot!)
1 cup ranch or blue cheese salad dressing
1 can chicken breast meat, drained
1 cup shredded cheddar cheese

Melt the first 4 ingredients over medium heat on stove. After 5-10 minutes, I add half of the cheddar cheese, then let that melt. Remove from stove, and put in a crock pot. I then add the remaining cheese for the top of the dip. The longer this cooks in the crockpot, the better! I serve this dip with tortilla chips. My in-laws just love this dip!

Easy Fruit Cobbler

I needed a quick recipe, and it had to match the ingredients I had on hand...this filled the bill. It's from Southernfood.about.com, and they consider it a 'dump cake'. I did it with canned cherries, but can see that any fruit would be good:

4 ounces butter
1 cup sugar
1 cup flour
1 tsp. baking powder
3/4 cup milk
dash of salt
1 can fruit pie filling

Melt butter in an 8x8x2 inch baking dish. Mis all ingredients except fruit in a medium bowl. (No mixer is required). Pour the batter over the butter. Pour filling over the top. Bake at 350 degrees 45-60 minutes or until the crust is golden brown. I added some powdered sugar on top. Serves 8

There, didn't I say simple? This is a great 'have the ingredients on hand' cobbler, and it is fast and easy (are you noticing a theme to my posts???). It would be a great breakfast/brunch sweet instead of muffins. One note: I didn't bake it for the full 45 minutes, since it browned up about 38-40 minutes. I would set the timer for about 35 minutes and check it. I did put a piece of foil over the top and let it bake a couple of extra minutes when I noticed the edges browing a lot. This is a very good recipe to try with kids. It's hard to mess up something this simple.

World's Heathiest Foods Demos

This is not a recipe, but the world's healthiest foods site has great instructions for preparing healthy foods. Worth a peek...

http://whfoods.org/cookdemo.php


In-Home Cooking Demo
This is the In Home Healthy Cooking School where we demonstrate quick and easy techniques of the healthy cooking methods. Regardless of how much cooking experience you have, you will be able to prepare healthy foods that taste good.

15 Minute Halibut

This is from the whfoods.org site, I tried it last night and it was great, and can be used with other fish as well as halibut (I had it with salmon the next day...the lemon kept the avocado green). I didn't have scallions, but subbed red onions instead, which worked out well. I also liked the easy stovetop preparation for the fish. (see photo of my prep). With the green beans and the salsa and fish, it was enough for a lovely luncheon.
This spicy salsa is a great way to compliment the flavor of halibut in a healthy, quick and easy way. The avocado is a wonderful addition to salsa that adds a rich tasting flavor, along with extra nutrition.

Note: I am not a big fan of jalepenos, so I didn't add them and didn't miss that in the ingredients. I'm sure it would add an extra 'kick' to it.

Prep and Cook Time: 15 minutes

Ingredients:
4 6oz halibut steaks or filets
¼ cup minced scallion
1-2 tsp finely minced jalapeno
6 medium cloves garlic, pressed
¼ cup + 1 TBS fresh lemon juice
3 TBS chopped fresh cilantro
8 cherry tomatoes, quartered
1 medium ripe but firm avocado diced in ¼ inch cubes
salt and black pepper to taste
Directions:
Mix all ingredients except halibut in a bowl and set aside.
Preheat a 10-12 inch stainless steel skillet on medium high heat for about 2 minutes.
Rub halibut with 1TBS lemon juice and season with a little salt and black pepper. Place in hot pan. (You do not need oil or liquid for this) Cook for about 3 minutes and turn. Cook for another 3 minutes and remove from pan. This is our Stovetop Searing cooking method. Place on plate, and top with salsa.Serves 4

Healthy Cooking Tips:
It is best to choose halibut that is fresh and at least 1 inch thick. Because halibut can become dry when cooked, the thicker cuts helps to retain moisture. It is important that the pan has had sufficient time to get hot. This will also help to retain moisture, as it seals the fish. It's important not to overcook halibut. To check for doneness, insert the tip of a knife into the center. It will flake, but still be moist when it is cooked to perfection. In fact, cook it slightly less than desired doneness, as it continues to cook after removing from the heat. Unlike the other salsas, this one is served with a chunky texture. Chop everything fine except the tomatoes and avocado. If the avocado is very ripe it will make the salsa mushy looking. Choose an avocado that is ripe, yet still a slight firmness. You will have a more attractive salsa. 262 calories per serving.

Breakfast: Stuffed Croissant French Toast with Compote

This recipe was on a blog I frequent, and sounds yummy...I can't vouch for it (yet) but will add a note when I try it out. How could this be bad???

Stuffed Croissant French Toast~
We have wonderful strawberries in Oregon, and my hubby loves a nice breakfast on our weekends~ Breakfast is so fun, easy, and a nice time to really get your day started off right~This is what we are having Saturday, to get the day going~ tweak it as you may, I always do~

Strawberry Compote:
1 1/4 cups sliced fresh strawberries
1/2 sugar (or what you use)
1 tsp brandy
1/4 cup orange zest

French Toast:
4 eggs
2 cups heavy cream
1 tbsp brandy
1tbsp brown sugar
1tsp vanilla extract
6 croissants
1 tbsp butter
1/4 cup mascarpone cheese

Additional Ingredients:
confectioner's sugar, butter, real Vermont maple syrup (your favorite)

SERVES 6
For Strawberry compote:
Mix together strawberries, sugar,brandy and orange zest and let sit for 30 minutes to mingle flavors~
For the French Toast:
In a meduim bowl, slightly beat the eggs. Add cream, brandy, brown sugar, vanilla, and beat well. Slice the croissant in half, lengthwise. Soak croissant in egg mixture. Melt butter on a hot griddle and place croissant on griddle, cut side down, and cook until brown (4-5 minutes) then flip. make sure it is done all the way through, then immediately move to plate and spread about 2 teaspoons of mascarpone cheese on the bottom half of each croissant.
Top with the other half of the croissant and sprinkle with confectioner's sugar and serve with Compote for dipping, butter and maple syrup on the side if desired~
Enjoy~

Update: I made this with my grandson and it was a real hit. Not for the diet crowd, but a good special occasion breakfast!

Graham Cracker Pie

Graham Cracker Pie

2 cups graham cracker crumbs
1/2 cup unsalted butter (1 stick), melted
1 cup sugar, plus 1 tablespoon
2 cups whole milk
3 tablespoons cornstarch
3 eggs, separated and yolks slightly beaten
1/2 teaspoon vanilla extract

Preheat oven to 400° F.

Mix the graham cracker crumbs, butter, and ½ cup of the sugar in a bowl. Set aside ½ cup of the graham cracker mixture. Add the remaining mixture to a deep pie plate or pan and press into place using the back of a large spoon. Bake the crust for 6 minutes. Remove from oven and set aside. Heat 1¾ cups of the milk in a medium saucepan until just boiling; lower heat to medium.

In a small bowl, mix another ½ cup of the sugar with the cornstarch and the remaining milk. Gradually whisk the mixture into the hot milk and cook until creamy, about 2 minutes. Stir a small amount of the hot milk mixture into the egg yolks; add this back into the mixture. Stir constantly for 1 to 2 minutes or until the custard has thickened. Remove from heat and let cool. While the custard is cooling, beat the egg whites with 1 tablespoon sugar until stiff. Stir the vanilla into the cooled custard and pour into the graham cracker pie shell. Gently spread the egg-white mixture over the top of the custard. Sprinkle with the remaining graham cracker mixture and place in a 400° F oven for 2 minutes or until the meringue is slightly browned.

Chill at least 4 hours before serving.
Yield: Makes 8 servings

Dessert: O Henry Bars

Here is a quick, but great dessert! Better yet, it requires no oven!

1 C peanut butter
1 C white karo syrup
1 C white sugar
5 C rice krispies cereal
6 oz. butterscotch chips and chocolate chips, each

Bring the syrup and sugar to a boil. Remove from heat, and add the peanut butter. Mix all thoroughly. Add the 5 cups of rice krispies to the peanut butter mixture. Spread evenly in a 9x13 pan. ( I grease the pan lightly.) In a double boiler, or the microwave (my choice), melt the two different types of chips. When thoroughly melted, spread on top of the rice krispie mixture in the pan. Let set, and enjoy! This is one of my family's favorites!

Garnish: Crisp Carrot Ribbons

I use these crisp carrot ribbons are used as a garnish for fish. Sometimes you want to give a simple dish a little 'oomph' to make it look special. (Note that I didn't suggest actually doing something that requires a lot of work to look special...) To use them as chips, you'll need to multiply the recipe several times.

INGREDIENTS
2 carrots, medium, peeled
1 cup peanut oil, or canola oil (needs a light oil since they cook quickly)
Cook: 5 Min (cooking time)

PREPARATION
Use a swivel peeler to shave the carrots into long thin strips.
Heat the oil in a saute pan over medium high heat until it reaches 300 degrees F on a deep-fat thermometer.
Fry the carrots in small batches until just golden brown--this takes just a few seconds; do not overcook.
Using a slotted spatula, transfer to paper towels to drain. Make these right before serving, they are best when warm.

Fish: Salmon with Tomatoes and Capers

I realize that most of my recipes have the theme of EASY...but there are also ingredients that I love. Few things are as easy to prepare as fish. Fast and tasty. I tend to eat a lot of salmon, so I am always looking for new ways to serve it. This is not so much of a salmon recipe as a good topper for the fish. Add capers and sun-dried tomatoes, and it is a winner on my table.

Salmon and Tomatoes with Capers

INGREDIENTS
1 tablespoon olive oil
2 cloves garlic, minced
8 sun-dried tomatoes, rehydrated and chopped
1 tablespoon capers
salt to taste
freshly ground black pepper
1/2 cup balsamic vinegar
4 salmon fillets, about 4 to 6 ounces each

Cook: 25 minutes (cooking time) includes both the fish and the topping cook time

PREPARATION
Preheat the grill or broiler
Topper: Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for 2 minutes. Add the tomatoes and capers, season with salt and pepper and cook for 2 more minutes. Add the balsamic and cook until it has reduced to a syrup, about 3 minutes, and set aside.

Meanwhile, season the salmon fillets with salt and pepper.
Grill or broil the fish on each side until it is cooked through, about 5 minutes per side. Turn only once. Thin fillets take less time, thicker fillets take more. Don't overcook.
Place each fillet on a plate and spoon the tomato mixture over it.

Number of Servings: 4

Appetizer: Baked Artichoke Spinach Dip

Baked Artichoke Spinach Dip

(Recipe is from Midwest Living Magazine)

½ cup mayonnaise
½ cup dairy sour cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 to 2 tsp. Dijon style mustard
dash white pepper
1 14-oz. can artichoke hearts, coarsely chopped
1 ½ cups loosely packed, coarsely chopped spinach leaves
½ cup finely chopped red onion
¼ cup shredded mozzarella cheese

Pita triangles, sliced French bread, pumpernickel rolls or crackers

Combine mayonnaise, sour cream, Parmesan cheese, the ½ cup mozzarella cheese, mustard and pepper. Stir in artichoke hearts, spinach leaves and onion.

Transfer mixture to a 1 quart casserole. Cover; chill for 3 to 24 hours. (not necessary)

Bake in a 350 degree oven for 45-50 minutes or until heated through. Top with ¼ cup mozzarella cheese. Bake for 5 minutes or until cheese melts.

Serve with pita, bread or crackers.

Makes 24 appetizer servings.

Casserole: Breakfast: Spicy Sausage Casserole

Need a breakfast for guests and don't want to get up at 5 AM to make it? Here's a great breakfast casserole that will fill the bill:

INGREDIENTS
2 1/2 cups seasoned croutons (in a pinch, stuffing mix works too)
1 pound spicy pork sausage
4 eggs (can use up to 6)
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry (I have also made this without spinach)
1 (4.5 ounce) can mushrooms, drained and chopped (I use fresh mushrooms, onions and garlic, sauteed with the sausage as it cooks)
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish

DIRECTIONS
Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
The next morning, preheat oven to 325 degrees F .
Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

Yield: 10 to 12 servings
PREP TIME 25 Min
COOK TIME 55 Min
READY IN 1 Hr 20 Min

This recipe can be made with egg substitute, skim milk and turkey sausage if you prefer to keep it lighter.

Grilled Chicken Kabobs

Rosemary Ranch Chicken Kabobs

INGREDIENTS
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary (use about a 1/2 tsp. if you use dried)
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional, and I usually skip the sugar completely)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

DIRECTIONS
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Yield: 6 servings
PREP TIME
50 Min
COOK TIME
10 Min
READY IN
1 Hr (inc. 1/2 hour marinade time)

Note: You can also make these in the oven at 450 degrees. Cook about 10-12 minutes per side, but watch that they don't burn. You can also add veggies to the kabobs when you grill. By the way, the marinade also works well for chicken breasts. This is so good even kids like it. Chicken comes out very moist and tender.

Soup: Taco Soup

Tacos are messy, soup is easier. This recipe has a lot of ingredients, but is really pretty simple to make. You can even successfully make it ahead the day before, and then serve it for dinner the next night.

Zesty Taco Soup

INGREDIENTS

2 pounds lean ground beef
1 onion, chopped
1 (4 ounce) can diced green chiles
1 teaspoon salt
1 teaspoon ground black pepper
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (1.25 ounce) package taco seasoning mix
1 1/2 cups water
1 (1 ounce) package ranch dressing mix
1 (15 ounce) can white hominy, drained
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can kidney beans, drained and rinsed

DIRECTIONS
In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
Top with shredded cheese, and serve with chips.

Yield : 6 - 8 servings
PREP TIME
5 Min
COOK TIME
45 Min
READY IN
50 Min

Cookies: Better than the Original Chocolate Chip

Choc and Walnut Chip Cookies

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract ( I am a vanilla snob...no artificial, go for the good stuff!)
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips ( I like to use the chunky choc chips)
1 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Yield: about 2 dozen (I use a cookie dough baller, which is about the size of a large melon baller, and tend to get a few more)
PREP TIME
20 Min
COOK TIME
10 Min
READY IN
1 Hr

Cookies: Bar: Decadent Bar Cookies

OK, if you know me, you know that chocolate is not one of my favorite things, but mmmmmmm I do love these cookies! Oooey gooey delish!

Caramel Chocolate Chip Bars

INGREDIENTS
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups butter, melted
2 cups semisweet chocolate chips
1 (12 ounce) jar caramel ice cream topping
6 tablespoons all-purpose flour

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.
Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.

Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares. (No really, if you don't you have to eat the messed up ones. Wonder why I never have more than 6 cookies to serve...)

Yield: 1 - 9x13 inch pan
PREP TIME
25 Min
COOK TIME
25 Min
READY IN
50 Min
COMPLIMENTS
immediate!

Appetizers: My Fav Guacomole

INGREDIENTS

2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil (Extra virgin)

(I like to add a few tablespoons of salsa or diced fresh tomatoes too)

DIRECTIONS

Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

The real trick to great guacamole is to use good avocados. Make sure your avocados are quite ripe and use the Haas variety when possible. Serve this dip with corn chips, or an array of fresh vegetables.

Original recipe yield: 2 cups
It takes about 5 minutes to make, and is ready in an hour or so.

Also, I have this recipe for Guac, but I haven't tried it yet. Those that have rave about it, so it will be at my next party. It looks about as easy a recipe as I've ever seen!

INGREDIENTS
4 (6 ounce) avocados, pitted peeled and mashed
1/2 teaspoon coarse garlic salt

DIRECTIONS
Stir together avocado and garlic salt until smooth and evenly combined. To keep guacamole from turning brown, leave one of the avocado pits in until ready to serve.

Makes about 2 cups, or 16 servings Ready when the ingredients are mixed!