The Bribe

Here are the treats that I used to bribe my family with on Halloween. (so they would eat their bat wings)

Pumpkin Dessert Dip (this would be great for Thanksgiving)

1 pkg. cream cheese (8 oz)

1 jar marshmallow creme (7 oz)

1/2 c. canned pumpkin

1/4 tsp. cinnamon

1/4 tsp. nutmeg

Microwave the marshmallow creme for 10 sec. (no more---this makes it easier to get out of the jar). Mix all ingredients until well blended; cover. Refrigerate several hours or until chilled. Serve with assorted fruit, graham cracker sticks, or ginger snaps.

Pumpkin-pecan Tasties

1 (15 oz) packaage refrigerated pie crusts

3/4 c. canned pumpkin

1/4 c. sugar

1 tsp. pumpkin pie spice

1/8 tsp. salt

1 egg slightly beaten

1/4 c. half and half, light cream or 2% milk

1/3 c. chopped pecans

1 T. packed brown sugar

1 T. butter, melted

Let pie crusts stand according to package directions. Preheat oven to 350 degrees. Unroll crusts. Use a 2 1/2 inch round cookie cutter to cut 12 rounds from each pie crust. Gently ease pastry rounds into the bottoms and up sides of 24 ungreased 1 3/4 inch muffin cups; set aside.

For filling, stir together pumpkin, sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half (or milk). Stir just until combined.

For pecan topping, stir together pecans, brown sugar, and melted butter.

Spoon about 2 tsp. filling into each pastry-lined cup. Top each with a scant 1 tsp pecan topping. Bake in the preheated oven about 35 minutes or until lightly browned.

Pumpkin Cake Roll

CAKE1/4 cup powdered sugar (to sprinkle on towel)3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves1/4 teaspoon salt3 large eggs1 cup granulated sugar2/3 cup LIBBY'S® 100% Pure Pumpkin1 cup walnuts, chopped (optional)FILLING1 pkg. (8 oz.) cream cheese, at room temperature1 cup powdered sugar, sifted6 tablespoons butter or margarine, softened1 teaspoon vanilla extractPowdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

It Finally Happened!

I grossed out my family. Every year I like to try "Halloween" recipes. In the past I have tried things like mummy dogs, a fun thing to serve in October. As I started searching for things to make this year, a menu started to take shape. Here is our menu:

tub of ribs (how fun to have bone in ribs to eat)

bat wings (marinated chicken wings)

chopped kidneys (roasted potatoes---find the recipe here)

Worms (check out Jessica's post)

swamp grass (an ordinary green salad)

bones (rhodes rolls shaped like bones)

What I didn't realize is that the bat wings would gross out my family. I was given the recipe at a class I went to. It uses chicken wings with the tip included. When you pull them out, they are the shape of a bat wing. I thought it sounded like a fun thing to make, and a little more grown up than mummy dogs. The chicken tasted great, but half of my guests could not get past the way the bat wings looked. (there is black food coloring in the marinade) I had to bribe some of them with dessert to get them to try them. My mother, sister and husband were good sports though. It's probably a good thing my son in law is so in love with my daughter because he has serious doubts about me now!

Here are the recipes for the things we ate. You can decide whether you are brave enough to eat bat wings.

BBQ Ribs

Pork Loin Back Ribs and your favorite barbecue sauce. I used the Sweet Baby Rays.

Step One: Cut the ribs in smaller pieces. I left 2-3 bones together. Boil the ribs for one hour in a large stock pot full of water and a 1/4 cup of vinegar. I used apple cider but you could use white vinegar also.

Step Two: Remove ribs from water and cover with barbeque sauce

Step Three: Grill until glazed, gooey and yummy! Turn several times and coat with more sauce. Grill about 15-20 minutes.

Bat Wings

Directions

1 cup soy sauce

1/4 cup plus 2 tablespoons oyster sauce

1/4 cup light-brown sugar

1/4 cup black bean sauce

1 teaspoon black paste food coloring

20 large whole chicken wings with tips

Directions

1. In a medium bowl, whisk together soy sauce, oyster sauce, sugar, black bean sauce, and food coloring. Set 1/3 cup soy sauce mixture aside.

2. Place chicken wings in a large re-sealable plastic bag and pour remaining soy sauce mixture over wings; seal bag. Turn bag until wings are well coated. Refrigerate, and let marinate for at least 2 hours and up to overnight, turning chicken wings every 30 minutes to coat.

3. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.

4. Remove wings from marinade, shaking off any excess; discard marinade. Place them in an even layer on prepared baking sheets, arranging them so that wings are extended. Bake until juices run clear, 20 to 25 minutes, brushing with reserved soy sauce mixture every 10 minutes. Remove from oven and brush with any remaining soy sauce mixture. Let cool slightly on a wire rack.

Bones

12 Rhodes Dinner rolls, thawed but still cold

1/4 C. butter, melted

Parmesan cheese

poppy seeds

Method:

Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inched into the center of each end. Separate and lay the cut sides flat on a large sprayed baking pan. They will look like bones. Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds. Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350 for 15-20 minutes.

I realized that I needed to roll mine thinner in the beginning.

Pear/Vanilla Freezer Jam

I've always loved pears and in past years tried a few cooked pear jam recipes. Unfortunately, most of them seemed too much work for just a few cups of jam. Recently, Marian shared this wonderful recipe. It was easy and tastes wonderful!


PEAR - VANILLA FREEZER JAM

4 cups peeled, chopped pears (about 5-6)
1 tsp. grated lemon rind
1/4 c. + 2 Tb. fresh lemon juice
1 vanilla bean, split lengthwise (or substitute 3/4 tsp. vanilla extract)
1 pkg. pectin
4 c. sugar

Chop pears in food processor until finely chopped. Place pear, lemon rind, juice and vanilla bean (or extract) in a large saucepan. Stir in pectin. Place over high heat and bring to a boil. Stir in sugar; cook 5 minutes or until sugar dissolves. Bring to a boil and cook for 1 minute, stirring constantly.

Remove from heat. Skim foam from surface and discard. Remove vanilla bean. Scrape seeds into pear mixture; discard remainder of bean. Stir 5 minutes to evenly distribute fruit in jam. Cover and chill. Pour into containers.

Refrigerate up to 3 weeks or freeze up to 6 months.

NOTE: Although the original recipe calls for a vanilla bean, I was unable to locate one in the stores were I looked. In fact, most clerks had no idea what they were or where I would find one. An internet search recommended a 3/4 tsp - 1 tsp. vanilla extract substitution so this was what I used. However, an actual vanilla bean would have made a stronger vanilla flavor, and including the seeds would have left a dark fleck throughout the mixture that my jam didn't have.

Vanilla beans
(In case you want to know what they look like!)

Blood Worms

Mom and I originally found these about a month ago here at the Idea Room. We made them for our Ward's Halloween party and found them to be a disgusting hit. There was an immediate crowd surrounding them as I placed them on the dessert table. And I was a little surprised so many people wanted to try one... They are pretty gross... However, these little guys even talked about them at Bishopric meeting the next morning. They were also a hit at the "Monster Mash" I threw on the 30th. They are pretty easy, and take a little effort and time... but they sure get some of the best reactions... :)

Ingredients:

100 flexible plastic straws{The straws with a bendable neck make the ridges for the most realistic worms.} Place bendable necks of straws at the bottom of the container.

an empty, cleaned 1-quart milk or orange juice carton to hold straws. {tall and skinny is the best. We used a vase and had some trouble getting them out at first... the cardboard would make life so much easier... The straws will fill up to the height of the container, the taller the better.}

1 package (6 ounces) raspberry or grape flavor gelatin
3 envelopes unflavored gelatin
3 cups boiling water
3/4 cup whipping cream
12 to 15 drops green food coloring
waxed paper

Directions:
1. Combine gelatins in a bowl and add boiling water; stir until gelatins completely dissolve.{important note: add water to gelatins... not the other way around... it doesn't work so well the other way...}
2. Chill until lukewarm, about 20 min.
3. Pull straws to extend to full length; place in tall container. Wrap together with a loose rubber band to hold straws together.
4. Blend cream and food coloring with the lukewarm gelatin mixture.
5. Carefully pour into container, filling straws. {it doesn't really matter where you pour as they will all equal out.}
6. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.

7. Pull straws from container or, if you're using a carton, simply tear the carton away from the filled straws. Pull straws apart.
8. Run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers.
9. Lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days.

Worms will hold at room temperature for about 2 hours.

Witches' Fingers!

For a creepy treat this Halloween, add a few fingers to your party!

FINGERS

1 c. creamy peanut butter
1 sq. melted margarine
1 tsp. vanilla
2 c. powdered sugar (plus a little more)
stick pretzels
almond slices
red gel

Mix peanut butter, melted margarine, vanilla and powdered sugar. Form dough around pretzel to form the finger. Place almond slice as fingernail. Use dull side of knife to make knuckle marks. Add dribble of red gel at cut end of finger for the blood.

ENJOY!

Mounds of Zucchini - Part 2 :-)

Zucchini Cranberry Muffins

3 c. grated zucchini
2/3 c. melted butter
1 - 1/3 c. sugar
2 eggs, beaten
2 tsp. vanilla
2 tsp. baking soda
1/8 tsp. salt
3 - 1/4 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. walnuts
1 c. dried cranberries (may use raisins)

Combine sugar, eggs and vanilla. Stir in zucchini and then the melted butter. Mix in baking soda and salt. In separate bowl mix together flour, nutmeg and cinnamon. Stir dry ingredients into the zucchini mixture. Stir in walnuts and cranberries. Spoon into muffin pan, filling cups completely. Bake at 350 degrees for 25-30 minutes. Makes 24 regular muffins or 12 large muffins.

Mounds of Zucchini - What to do? :-)

It seems like whether or not you plant your own zucchini, we all end up with several lovely green vegetables that we need to use! :-) I know that most of us have several zucchini bread recipes but here are a couple that we tried this year at our house!

Onion Zucchini Bread

3/4 c. milk or buttermilk
1/4 c. butter or margarine, melted
2 eggs
2-3/4 c. shredded zucchini
2-1/2 c. flour
1/3 c. grated Parmesan cheese
1-1/3 c. French friend onions
1 Tb. baking powder 1 tsp. dried basil or 1 Tb. fresh
1/4 tsp salt

Lightly beat milk, butter and eggs in medium bowl. Stir in zucchini. Combine flour, cheese, onions, baking powder, basil and salt in large bowl. Stir milk mixture into dry ingredients, mixing just until dry ingredients are moistened. Spoon into loaf pan. Smooth top of batter and run knife down center. Bake at 350 degrees for 55-65 min. Cool on wire rack for 10 minutes.


Chocolate Zucchini Cake

2-1/2 c. flour
1/2 c. cocoa
1-1/4 tsp. baking soda
1-1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
3 eggs
2 c. sugar
3/4 c. oil
1/2 c. buttermilk (I have also used regular milk)
1-1/2 tsp. vanilla
1/2 tsp. almond extract
2-3/4 c. zucchini, shredded and lightly packed

Blend dry ingredients. In separate bowl blend remaining ingredients except for zucchini. Combine dry and liquid ingredients. Stir in zucchini. Add additional flour or buttermilk as needed to get cake batter consistency. Bake at 350 degrees in two loaf pans or one 13x9 pan for 35-45 minutes or until toothpick comes out clean. Serve with whipped topping or ice cream.


Have fun with your zucchini!

Mexican Fruit Salad

{I got this recipe at one of the Macey's classes a while back. I can't remember which one. It was one recipe that I had to make as soon as I learned it (and have made multiple time since). There are so many delicious flavors that dance on the taste buds to make for an exciting adventure! If you don't believe me, you should try it for yourself... really... its THAT good.}


sorry, this is the best picture I have. Taken last year... on my phone...

{ingredients}
3 red apples- unpeeled, cored, and cut into wedges {or little chunks--3 can seem like a lot some times I only put in 1. It depends on what else I end up putting in.}
1/4 c. lemon juice or fresh lime
2 avocados {the avocados make all the difference in the world. but if you don't like them, don't include them.}
3 oranges- peeled and sliced crosswise {3 can seem like a lot.
1 pineapple- peeled, cored, and cubed
1 pt. strawberries- cleaned and halved {or sliced}
1 bunch of red leaf lettuce- washed and shredded {the red leaf gives a little more color. It can be green lettuce if you really want.}
3/4 c. coconut- grated {I don't like it so I don't put this in}
2 Tbsp. sunflower seeds

{each time I make it is a little different. I stick with the main ingredients (apples, oranges, avocados, strawberries, and lettuce) but you can substitute, replace, or just omit anything you want. although I wouldn't suggest adding bananas... mangoes are delicious in this recipe. Also, the amount can differ depending on what else is added. Usually I only add 1 1/2 apples....}

{directions}
1. toss apple wedges in lemon juice and set aside.
2. Peel avocados and cut into wedges, toss in remaining lemon juice and set aside.
3. Group apples, avocados, orange slices, pineapple and strawberries on a bed of lettuce.
4. Sprinkle coconut and sunflower seeds over fruit.
5. Serve with Lime Dressing drizzled on top.

**your recipe card!

{Lime Dressing}

{ingredients}
1 c. sugar
1/4 c. water
1 tsp. lime zest
juice of 2 fresh limes

{directions}
combine sugar and water in saucepan; bring to boil stirring occasionally. Remove from heat; stir in lime zest and juice. Cool and refrigerate several hours before serving.

**bonus card! :) Just for you! **

Toasted Orzo and Peas

{ah the classic story of a new recipe turned family favorite. This is one experiment that had the best turn out a recipe could hope for. Easy to cook, dish after-math is low, tasty, and relatively healthy! (ok so maybe not totally healthy, but its close!) My husband actually requested we put it on the "family favorite list"}



{ingredients}
2 Tbsp. butter
1 small onion, minced
3/4 tsp salt
2 medium garlic cloves, minced
1 1/4 c. orzo
2 1/2 c. chicken broth
1 c. frozen peas
1 oz Parmesan cheese-grated {about 1 c.)
2 Tbsp. fresh minced parsley leaves {I didn't really measure... but it all worked out}
ground black pepper
1 lemon, cut into wedges- for serving {optional}

{directions}
Melt the butter in a 12 inch nonstick skillet over medium heat.
Add onion and salt and cook, stirring often, until softened {5-7 minutes}
Stir in garlic and cook until fragrant {about 30 seconds}
Stir in orzo and cook, stirring often, until most of the grains are golden {i didn't believe it, but about 5 minutes... its longer than you might think}
Carefully stir in the broth and bring to a boil, then reduce the heat to medium- low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender {about 10-12 minutes}. {Be careful not to cook at too high of heat at this point because the liquid will evaporate and the orzo will not cook...}

Off the heat, stir in the peas, Parmesan, and parsley and let sit until the peas are warmed through {about 2 minutes}.
Season with salt and pepper {or if you're my husband, Tony's} to taste and serve with the lemon wedges. {seriously, the lemon makes all the difference!}

{we were thinking this recipe would be great with any veggie you wanted and however many you might want. The orzo is very forgiving and is fairly versatile.... }

Enjoy!

Peanut Butter White Chocolate Cookies

The only reason why you wouldn't want to eat one of these (or 2 or 3) is if you didn't like peanut butter--is that even possible? Took a plate of these to work and they were gone in no time.

2 lbs good quality white chocolate or vanilla chips I used 2 12 oz. bags of Nestle white chocolate chips

1 c. chunky peanut butter

3 1/2 c. Rice Krispies

2 1/2 c. dry roasted peanuts I used a 12 oz. bottle

2 c. mini marshmallows

In a large bowl combine Rice Krispies, peanuts and marshmallows.

In a large microwave safe bowl, melt white chocolate in one minute sessions until smooth. Stir each time you check it. When melted, add peanut butter and stir until combined.

Pour white chocolate/peanut butter mixture over the cereal mix and fold together until combined.

Drop by tablespoon on parchment paper until completely cooled.

Skookie

{What do you get when you put cookie dough on a skillet? yes... you guessed it, a Skookie! :) This is one of my favorite things I have in my kitchen. They are easy to manage, very versatile, and lets face it, totally awesome! We made ourselves a yummy dessert on them the other night and my husband made sure I got a good picture so I could post and "share the goodness with everyone." I will have to admit that these are so great I am tempted to keep these secrets to myself, but good things should be shared... So here it is, the "goodness" as I promised I would share. (p.s. i am not being endorsed in any way for my opinions here.) }

{all you have to do is make a favorite cookie dough and plop a glob onto the center of the skillet. Cook according to the recipe (ours usually cook the best around 10 minutes). Top with a corresponding ice cream and eat is straight out of the pan with a spoon. Fast, simple, and oh so tasty! We have also made individual pizzas on these multiple times. We cheat and buy the pizza dough in a can (but have also used Rhodes roll dough) put what ever toppings your heart desires and viola! a yummy individualized "date night"}

*what a romantic Italian date complete with floating candle and A&W in the ice bowl... :)

{do remember that you don't have to have a Skookie to enjoy some time in the kitchen. you can use a cookie sheet too! :) }

Caramel Filled Chocolate Cookies:



{ingredients}
2 1/2 c. flour
3/4 c. unsweetened cocoa
1 tsp. baking soda
1. c sugar
1 c. brown sugar
1 c. margarine or butter- softened
2 tsp. vanilla
2 eggs
1 c. chopped pecans
48 rolo candies-unwrapped

{directions}
Combine flour, cocoa, and baking soda; mix well. In large bowl, combine sugars and margarine; beat until light and fluffy. Add vanilla and eggs. Add flour mixture. Stir in 1/2 c. of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minuets for easier handling.

For each cookie, with floured hands, shape about 1 Tbsp of dough around 1 caramel candy, covering completely. Combine remaining 1/2 cup pecans and 1 Tbsp. sugar. Press one side of each ball into pecan mixture. Place, on ungreased cookie sheets.

Bake at 375 degrees for 7-10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes.

{for our Skookies we didn't bother with the caramel candy part... the dough is great by its self too. It makes great cookies, but if you want that extra "umph" to make your cookies that much better, the little bit of extra work goes a long way!}

Enjoy!

P.S. Thank you to my thoughtful brother and sister-in-law who gave them to us. We LOVE them. :D

Southwest Egg Rolls

This is one of my favorite new recipes. I could eat the avocado dip for breakfast, lunch and dinner. (maybe with a chip or two) I couldn't find the pictures I took the first time I made these so my son encouraged me to make them again because he was sure I needed pictures. This is also one of his favorite recipes. These are not really an eggroll, but you roll them up like one, and you bake them instead of deep frying. I understand that Chilis serves a version of these for an appetizer.

1 pkg. flour tortillas (the ones that aren't cooked)

Cook the tortillas in a skillet, just brown on each side. Don't use oil. Set aside.

4 chicken breasts cooked or 1 rotisserie chicken

1-2 T oil

1 red bell pepper, chopped

1 bunch green onions, chopped

1 c. frozen corn

1 can black beans, drained and rinsed

1 pkg. baby spinach

1-2 T. diced, canned jalapeno peppers

1-2 T. chopped minced parsley

2 tsp. cumin

2 tsp. chili powder

1 tsp. salt

dash cayenne pepper

2-3 c. shredded Mexican cheese

Shred the cooked chicken into bite size pieces. Add oil to skillet. Saute red pepper, green onions and spinach just until spinach cooks down a little. Add corn, black beans, jalapenos, parsley and seasonings. Stir until mixed. (Don't cook it) Add cheese, stir briefly, and remove from heat. Add about 1/4 c. of filling per tortilla.

Fold ends in first then roll up tightly. This is how I folded mine

Bake at 400 for 15-20 minutes. If you use a stone they will be really crispy, but a cookie sheet works just fine.

Serve with Avocado-Ranch Dipping Sauce (recipe below)

Avocado-Ranch Dipping Sauce

1-2 avocados, smashed

1/2-1 c. mayonnaise, light works fine

1/2-1 c. sour cream, light works fine

1-4 T. buttermilk

1 T. vinegar

1/4 tsp. salt

1/4 tsp. dried parsley

1/4 tsp. onion powder

1/8 tsp. dried dill weed

1/8 tsp. garlic powder

1/8 tsp. black pepper

Mix altogether.

Fiesta Time: Tropical Tres Leche

I have heard of Tres Leche cake, but have never ordered it at a restaurant. A few months ago I tried a recipe that I found on a blog that was a shortcut version using a cake mix. It was not very good. So you might wonder why I was anxious to make this for our fiesta. I took J-bird to a cooking class at Thanksgiving Point for her birthday and we tried this delicious treat. It does not take long to make even though you are making the cake from scratch. It does need time for the milk to soak in and will last for several days in the refrigerator.

My favorite quote from my husband "This is as good as any dessert you have ever made"

Cake

1 1/2 c. flour

1 tsp. baking powder

1/2 c. unsalted butter

1 c. white sugar

5 eggs

1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour one 9 x 13 pan. (I use the pam spray with flour in it). Sift flour and baking powder together and set aside. Cream butter or margarine and the sugar until fluffy. Add eggs and vanilla; beat well. Add the flour mixture a little at a time; mix until well blended. Pour into prepared pan. Bake for 30 minutes. Pierce cake several times with a fork.

Tres Leche

1 1/2 c. whole milk (in the class she used cream--I used the fat free half and half that was in my fridge)

1 can sweetened condensed milk (14 oz.)

1 can evaporated milk (12 oz)

Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

Topping

1 1/2 c. heavy whipping cream

1 c. white sugar

1 tsp. vanilla

Whip whipping cream, sugar, and vanilla together until thick. Spread over the top of the cake. Be sure and keep cake refrigerated, enjoy! Top with fruit or let guests top their own.

Fruit cut up such as: strawberries, kiwi, pineapple, mango, mandarin oranges, toasted coconut

Favorite Freezer Tip: Vegetables

For many years I've dutifully saved leftover cooked vegetables in my frig only to throw them away at a later date when they began to grow green fuzz (something I refer to as dumping the dead). Then one day someone shared a hint that has become my favorite freezer thing!

Simply purchase several freezer containers that hold 1-2 cups. When you're clearing the dinner table, dump your remaining vegetables into one of these containers (liquid and all) and place in freezer. (The amount doesn't matter.) The next time you have remaining vegetables, pull your container out of the freezer and dump them on top. (It doesn't need to be the same vegetable.)

When they container is full, plan a great soup or stew. Run the container under the faucet and the frozen block of vegetables will slip out of the container easily. Place the vegetable block in your broth and they'll defrost pretty quickly. No wasted vegetables!

Note: Vegetables that were cooked fresh tend to freeze well as do those that were already frozen in the first place. Canned veggies (with the exception of corn) can sometimes be a little mushy.

Fiesta Time: Apple Berry Salsa

{another delicious salsa that I made for the fiesta. It is so easy and absolutely yummy I have made it a few times since and it always dissapears. Plus, a bonus recipe today! The cinnamon chips that make this salsa even sweeter!}


{ingredients}
4 large apples{I really like the gala apples}
2 c. strawberries- diced
2 kiwi
2 Tbsp brown sugar
2 Tbsp apple jelly


{directions}
1. Peel, core, and dice apples.
2. Dice strawberries and kiwi.
3. Combine all fruit and add brown sugar and jelly.

{the fruit will juice so serve with a slotted spoon, and don't make too far ahead of time...}

{Cinnamon Tortilla Chips}


{ingredients}
flour tortillas
cinnamon and sugar mix to taste
spray bottle of water

{directions}
Preheat oven to 400 degrees
1. cut tortillas to desired chip size and shape {I just take my pizza cutter to cut each tortilla into 8 piceces}
2. lay out on a cookie sheet and spray lightly with water
3. sprinkle the cinnamon and sugar mix onto the tray
4. bake at 400 for 8-10 minutes.
5. cool completely and serve with your favorite {or apple berry} fruit salsa!

Fiesta Time: Southwestern Beef

Originally we were only going to have Pork Carnitas for our main dish. (a recipe we got from a class we took at Thanksgiving point). It was finally decided we should do some shredded beef also. It was a good thing since this was the only meat ready when we started. (the other recipe took a lot longer than anticipated) This is an easy crockpot recipe. The meat shreds easily and tastes great. This meat could be used for Tacos, burritos, tostadas, enchiladas etc.

Southwestern Beef

1 onion, chopped
2 1/2 lb. or so beef roast
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green.), chopped I used FFT #3
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas
Desired toppings: salsa, guacamole, sour cream, shredded cheese, chopped cilantro, etc.

Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. Place roast over onions, top with chopped peppers, and then pour the canned tomatoes on top of everything. Cook on high for 5-6 hours or low for 8-9 hours then shred the meat with two forks. There was a lot of liquid when I went to shred the beef so I took the liquid out. (I had used a crock pot liner) I shredded the beef and put it back in the crock pot and then added just enough liquid to keep it moist so it wouldn't dry out.

Then serve with desired toppings!

Favorite Freezer Tip: Bell Peppers

Favorite Freezer Thing #3

Bell Peppers

When I was younger, I was never a fan of green peppers. (or red, or yellow, or orange) I remember when I finally learned that a recipe that calls for peppers actually has more flavor if you actually put the peppers in it. I still don't put as much as a recipe calls for, so I always have some leftover. (or if I buy them at Costco, then I have 5 left)

Slice them up and put them in the freezer and they are there whenever you need some in a recipe. I have green and red in my freezer right now. There will be recipes where you will need fresh ones, but this freezer item has saved me many times.

Avocado Citrus Salsa

{At our house, we need any excuse we can get to enjoy the Mexicany-ness of a good fiesta. For years we have enjoyed some good food for cinco de Mayo, but this year, we really outdid ourselves ourselves (if I do say so myself). And so, we are divulging the deliciousness in our new Fiesta series. So grab some spices and hold onto your sombreros! These recipes are el mejor.}

{To start off the fiesta we are going to introduce a delectable fruit salsa to the table. I saw a segment on Studio 5 with a few recipes and knew immediately that I had to find an excuse to try them out...}

Avocado Citrus Salsa
{ingredients}
2 medium oranges, peeled, seeded, and chopped
1 large ripe avocado, peeled, seeded, and chopped
¼ cup chopped red onion
¼ cup snipped cilantro
2 tablespoons lime juice
½ teaspoon bottled hot pepper sauce
¼ teaspoon salt


{directions}

In large bowl combine all ingredients. {make sure you do the avocados last, and try to mix as little as possible. you want the chunks to stay chunky...}
Cover and refrigerate 2 hours before serving. {if you are not going to serve it right away, you will want to chill it. But if you want to serve it right away, it will be more than fine.}

{Makes about 2 ½ cups.}

Rosemary Ranch Chicken Kabobs

{we just got a new grill...ok, so its not new... but it is to us! My father-in-law bestowed his old one that has been sitting in the shed for years... my dear husband spent a few days getting is scraped clean and replaced the burner, added some lava rocks... and now we have a new grill! Immediately we needed to test it out, so we had a BBQ the other day with some of our friends.I ran across this recipe in my blog surfing. Turns out, this recipe came from allrecipes.com. These are easily a new favorite of ours! They cook perfectly, with great taste, and oh so juicy... mmmm... They are super easy too! So without further ado, the first of many (I'm sure) grill recipes we are proud to present!}

{ingredients}

1/2 c. olive oil

1/2 c. ranch dressing {the second time we made these, I ran out of ranch... we only used 1/4 c. and they turned out just fine.}

3 Tbsp Worcestershire sauce

1 Tbsp minced fresh rosemary {1 tsp. of the dried stuff works great! but it can be according to taste.}

2 tsp salt

1 tsp lemon juice

1 tsp white vinegar

1/4 tsp ground black pepper, or to taste

1 Tbsp white sugar, or to taste (optional) { I put some in. more like a tsp or two.}

5 skinless, boneless chicken breast halves – cut into 1 inch cubes {i have yet to use that many... mostly 3 or 4 but there is plenty.}

1 dash of liquid smoke {so this is my own little addition. It just adds a little bit of smoky flavor but it is my secret ingredient}

{directions}

1. In a medium bowl, stir together the ingredients.

2. Let stand for 5 minutes.

3. Place chicken in the bowl, and stir to coat with the marinade.

4. Cover and refrigerate for 30 minutes.{We marinate overnight... it makes them extra tasty!}

5. Preheat the grill for medium-high heat. {B. starts out preheating on high, when you put the chicken on the grill, turn it onto medium.

6. Thread chicken onto skewers and discard marinade.

7. Lightly oil the grill grate.{make sure its greased well, they stick and are difficult to get of otherwise!}

8. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. {for us it only take 5-10 minutes... but it depends on the grill.}

**Here's a recipe card for ya!

Brazilian Lemonade

4 limes (the best ones for this recipe have thin, smooth skins)

1 c. sugar

6 c. cold water

6 T. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. Wash limes thoroughly. Cut the ends off the limes and then cut each lime into eight pieces. Place 1/2 of the limes in your blender. Add 1/2 of the sugar water. Place the lid on your blender and pulse 5 times. Pour the blended mixture through a fine-mesh strainer over a pitcher. Use a spoon to press any remaining liquid out of the blended mixture. Repeat with remaining limes and sugar water. Add sweetened condensed milk to the blended mixture. Throw away the pulp in the strainer. (Taste test the mixture before serving. If it's bitter, add a little more sugar and/or condensed milk)

Parmesan Potato Wedges

Here's a great side dish to serve with your favorite grilled meat.

Cut up the amount of potatoes you need for the number of people you are feeding (use russet, red, or fingerlings) It doesn't matter the size you cut them, but try and make them even so that cooking time will be the same for each piece.

Melt 1/3 c. butter and mix with 1 tsp. minced garlic (I used the bottled kind), 1/4 c. Parmesan cheese (the kind in the green bottle), and 1/2 tsp. Italian seasoning. Coat the potato wedges with the butter mix and bake in a 425 degree oven for about 30 minutes. It might take a little longer if you went for potato wedges instead of smaller bit size pieces.

I put my butter mix in a ziploc bag and then added my potatoes and shook them up. The only problem I had was that my potatoes were cold (they had been out in my garage) and the butter solidified and made it hard to coat the pieces. I haven't had that problem before.

Great served with ranch dressing

**Here's a recipe card for you!

Chocolate Peanut Butter Cup Cupcakes

I HAD to make these so I could post the recipe for our family in Idaho. After going to a cooking class together we all wanted to make these cupcakes that she kept talking about. The author of 101 Gourmet Cupcakes in 10 minutes or less taught the class. Inside of each cupcake is a peanut butter cup. (Just make sure that if you buy enough peanut butter cups to make these twice, hide them from your 17 yr. old son)

1 box chocolate cake mix

3 eggs

1 cup milk

1 bag chocolate peanut butter cups (the big ones!!)

Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.

Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.

In the book she suggests chocolate frosting or peanut butter frosting. I let my son choose and he wanted peanut butter frosting. You will not be sorry. It goes perfectly with this cupcake.

Peanut Butter Frosting

1 cup peanut butter (chunky or smooth)

1/2 cup butter, room temperature

2 cups powdered sugar

3-4 Tablespoons milk or cream

1 tsp. vanilla

Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.

Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.

Stuffed French Toast

{The Macey's cooking class did one on bringing breakfast back... We were unable to attend, but we did profit in the fruits of their labors. Through a series of very fortunate events, Mom and I ended up the proud owners of a Krustbuster! ... ok so maybe I'm more proud of it, but my husband is a full supporter of this little contraption after using it. We recently did a breakfast with my brothers-in-law and their wives. We made stuffed french toast that was so good I just have to share it globally (or at least to those of you who actually follow this blog)!}


{so we had a loaf and a half of bread, and 6 people to feed on a fast Sunday... we were a little worried about how far the mixture would go, so we doubled it... unless you are going to feed an army, don't double it. It really was way too much! And the bread didn't go as far as I originally planned... so double the bread, not the mixture for inside...}


{ingredients: Cream Mix}

2 (8 oz) soft cream cheese, softened

3/4 cups sugar

2 Tbsp vanilla

1 egg

1/8 tsp salt

{French toast mixture}

eggs

milk

cinnamon {optional but very tasty!}

{toppings}

strawberries & sauce & cool whip {we just had strawberries and it was plenty for us. The mixture is very sweet so the strawberries provide a contrasting tart flavor that compliments the inside so well.}

or you could go with the maple syrup & powdered sugar option {really, the sky is the limit with these things!}

{directions}

1. Mix "Cream Mix" ingredients together.

2. Drop large Tbsp of filling in center of choice of bread.

3. Place a top piece of bread and center in Krustbuster (or sandwich press maker).

4. Push down until crust can be gently pulled away.

5. Dip in French toast egg mixture with cinnamon. Slow cook both sides on grill enough to cook inside filings.

6. Add toppings and enjoy.

{Makes 8-12 pocket French toasts using 16-24 pieces of bread}

Grammy's Delicious Fruit Dip

{This recipe is from Ica's Grammy. Somehow I ended up with the recipe in my collection and I've had a few requests to post it. So here it is! It is easy, delicious with healthy fruit... mmm... perfect for spring! P.S. this recipe makes quite a bit of dip.}

{ingredients}
1 Tbsp Lemon juice
8 oz Cream cheese
1 c. Powdered sugar
12 oz Whipped topping
3 c. Strawberry yogurt.

{directions}
1. mix all ingredients together until smooth and serve with fruit of your choice.

Seeing Green!

{I know... its the end of April... and the St. Patty's day Craze is long since past. but the green party was so much fun for me that I can't let it go without a little attention... So here goes! The best kept secrets of my green day! and pictures to share!}

{My day started off fine enough. Excited about throwing a hit party, and putting a few recipes together for the shindig. However, somehow a leprechaun snuck into my little home to cause chaos in my kitchen... It all started with homemade bread that went awry during the process...}



Not to be deterred, I gave one loaf to my mother... (pay back for those hot dog buns...) It was rather tasty if I do say so myself. Still the party turned out well. We ate delicious food and spent the evening laughing with friends as good as gold! Thanks to all who helped and joined in! Now, without further ado, the secret ingredients to my "green" party.


*This post it brought to you by the ingredient: green food coloring. None of this would be possible without you! Thank You*






{Tortellini and Alfredo sauce{a favorite green dish is pasta. Easy and easily "greened".}

{ingredients}
1 pkg Tortellini {I got one at Costco for the party}
2 bottles of Alfredo sauce {I had a bottle of Ragu and one Bertolli and combined them}
green food coloring

{directions}
1. Add food coloring to pasta water, bring to a boil, add pasta.
2. Boil until al dente and drain. {During the cooking period the pasta soaks in some of the green dye in the water and will come out a beautiful green.}
3.warm the Alfredo and add a few spices to taste
4. Add a couple drops of {my favorite St. Patrick's day ingredient} the green food coloring until color desired.
5.Lightly toss together and viola! a delicious little appetizer, side dish, or entree



{Creamy Pesto Pasta Salad}
{you can't really tell in this picture... but the noodles turned out to be a really neat army green color... almost like I planned it (or bought it to be that color) to turn out like that...}

{sorry all... I don't remember where I got this recipe... but it honestly wasn't a favorite of mine and I can't find it anyway. So you'll have to live with a picture for now... I'll see if I can find a better one.}

{Taste the Rainbow Platter!} {my favorite part of the night! I admit, I feel pretty smart for thinking this one up!}

{ingredients}
Red: Strawberries, watermelon, raspberries {we used strawberries}
Orange: Mango, oranges, {we used the most delicious mango...}
Yellow: pineapple, banana
Green: kiwi, green grapes, {we used kiwi because they work really well on fruit pizzas and we were using grapes for purple}
Blue: blueberries {forgot to get them, so our rainbow is missing the blue...}
Indigo: {good luck!}
Violet: purple grapes, black berries

{directions}
1. Cut fruit and arrange in a rainbow pattern on tray and serve! {pretty simple...}

{Fruit Pizzas}{we made these upon special request of my home teacher. We thought they would be an excellent extension of the fruit tray as the guests could choose what fruit they want on their pizzas. It was a hit!}
{ingredients}
sugar cookie dough {we just used the pre-made, pre-cut dough you can buy. We were going for simple at that point...}
8 oz cream cheese- softened
8 oz whipped topping- thawed {we didn't measure... just until its the consistency you like it. We didn't use the whole 8 oz...}

{directions}
1. Bake cookie dough according to the directions.
2. Mix cream cheese and whipped topping together until smooth. {to turn it green, just add the secret ingredient of the day!}
2. Spread some of the mixture on a cookie, add whatever fruit you like, consume, and repeat.


{Guacamole} {I got this recipe from a young women's leader while I was still a Laurel. I use it all the time! P.S. I double the recipe because it always goes faster than I think it will!}
{ingredients}
1 large avocado- cut in half, scooped and keep the pit {good tip*if you put the pit in the middle of the guacamole (as seen in picture above) it keeps it from browning to quickly}
1 small spoonful of mayonnaise, Miracle Whip, or sour cream {I usually use sour cream because I am not a fan of Miracle Whip, but it depends on your taste}
1 tsp Lemon juice
1 spoonful of salsa {depending on the salsa used, you may need more, just add to taste}
Garlic salt to taste {from my experience, you don't need too much...}

{really, all the measurements are based on taste. find what you like best. Start small and go from there.}

{directions}
1. smash avocado with fork; add lemon juice and mix.
2. Add mayo and salsa and mix.
3. Sprinkle with garlic salt to reach the flavor you like.

{can add grated cheese and/or diced tomatoes to garnish.}


the after party... fun, fun... :)