Southwest BBQ Chicken Salad

2 chicken breasts, cut into chunks, fried in olive oil and butter, then covered in BBQ sauce

Romaine lettuce and Spinach

cucumbers

tomatoes

black beans

corn

avacado or guacamole

cheddar cheese, shredded

tri -color tortilla strips

Spicy Ranch Dressing

Forgot the name Pasta

12 oz. spaghetti
3 TBSP olive oil
1/2 c. walnut halves (roughly chopped)
4 cloves garlic, thinly sliced
1 1/2 lbs. small zucchini (3 or 4) cut into thin half moons
3/4 c. raisins
1/2 tsp. kosher salt
1/4 tsp. pepper
1/4 c. grated parmesan cheese

-Cook pasta according to directions, drain and return to pot
-Meanwhile, heat oil in skillet over medium high heat. Add walnut and cook, stirring frequently, until begiining to brown, 3-4 min. Add garlic and cook, stirring frequently, until beginning to brown, about 1 min.
-Add zucchini and raisins to skillet, season w/ salt and pepper and cook, tossing occassionally, until zucchini is just tender (4-5 min)
-Add the zucchini mixture to the pasta and toss to comine.
-Sprinkle with parmesan cheese before serving.


Keaton liked this...which, if you know Keaton, is saying a lot. The rest of us loved it!

Green Smoothie

Recipe by http://www.greensmoothiegirl.com/

Robyn's Green Smoothie Template Recipe

Makes 8 cups of 100 percent raw smoothie

Put 2 1/2 cups filtered water in a high-power blender.

Optionally add:

1/2 tsp stevia (herbal sweetener) or 1/4 cup raw, organic agave nectar (low glycemic index)

1/4 whole lemon, including peel (anti-skin cancer, high in flavinoids)

2-3 Tbsp. fresh, refrigerated flax oil (omega-3 rich oil)

Gradually add until, briefly pureed, the mixture comes up to the 5-cup line

3/4 to 1 lb. raw, washed greens, added up to the 5 1/2 cup line:

spinach, chard, kale, collards are your mainstays

turnip, mustard, dandelion greens, arugula-use more sparingly, as they're spicy or bitter

lettuces and beet greens are also good - use freely

try avacado or cabbage or 1-2 stalks celery

Puree the greens mixture for 90 seconds, until very smooth.

Gradually add fruit until the container is very full (8 cups or more), blend 9 seconds or until smooth:

1-2 bananas

1-2 cups frozen mixed berries (tastes wonderful and makes the smoothie purple rather than green)

any other fruit to taste: our favorites are pears and peaches, but also apples, oranges, apricots, cantaloupes (with seeds - very high in antioxidants!), mangoes, pineapples, anything!

You can save your smoothie in the fridge for up to two days - just shake well before drinking.

Chocolate Cookies I made for Grammy's funeral

Chocolate-Marshmallow Cookies

1/2 cup Butter
1 cup Sugar
1 egg
1 tsp. Vanilla
1/4 cup Milk
1 2/3 cup Flour
1/2 cup Cocoa (powder)
1/2 tsp. Salt
1/2 tsp. Baking Soda
24 Big marshmallows (cut in half)

Cream together: butter,sugar, egg, vanilla. Add milk. Add: flour, cocoa, salt, baking soda. Mix well. Put on greased cookie sheet. Bake for about 7 minutes on 350 F.
Put a marshmallow half on each cookie and bake for 2 minutes. Take off cookie sheet and cool. Frost cookies with icing.

Icing

One tub of the Betty Crockers Fluffy White Frosting. Melt 2 squares of unsweetened chocolate (2 ozs) in the microwave in a small bowl for about 20 seconds at a time until melted stirring in between each time in the microwave. After all chocolate is melted, add it to the tub of frosting and stir well.

Creamy Pesto Pasta with Roasted Tomatoes and Mushrooms

Just ONE word about this recipe... this is bedy, bedy good!  Yum!  I doubled it and my entire family gobbled it all up.  I loved the tomatoes in it, but some didn't care for them.  Next time I'm going to either add or replace the tomatoes with red peppers (which have become my new favorite vegetable... especially if they're grilled!)

1/2 recipe Guiltless Alfredo Sauce (see below)
1/2 lb Farfalle/Bowtie Pasta (that's 1/2 a 16 oz box or a little over 3 cups dry pasta)
3.5 oz Pesto (that's about 1/3 cup, or 1/2 of a 7oz container they sell in stores)
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
3T pine nuts
Parmesan cheese
extra virgin olive oil
kosher salt
black pepper

Preheat oven to 425.

1.  Prepare your Guiltless Alfredo sauce (combine 1 cup low-fat milk, 1.5oz low fat cream cheese, 1 T flour, and 1/2 t salt in a blender and blend.  Melt 1/2 T butter in sauce pan and add 1 minced garlic clove.  Saute until tender and add milk mixture.  Bring to a simmer, cook until thickened stirring constantly, about 3-5 minutes)  Add 1/2 C grated parmesan cheese and stir. Cover immediately and remove from heat.)   When it's finished, just make sure it's covered and set it aside. 

2.  Place a large stock pot of water on the stove and bring to a boil.

3.  Remove stems from mushrooms and slice.  Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil (3-4 T should do it)  toss with your fingers making sure everything is coated and then lightly sprinkle with kosher salt and pepper.  Cook in the pre-heated oven for 12-15 minutes.  You can tell the tomatoes are ready when the skins start to split. Don't overcook them or they'll be mush!

4.  When water comes to a boil add a little salt and the pasta.

5.  Toast pinenuts:  Place nuts in a dry skillet on med heat.  Stir constantly.  They will start to turn glossy which means the oils are releasing.  Then they'll start to brown.  (have you checked your pasta?  go check your pasta)  Let them get golden brown and then remove them from the pan to cool.  It should take about 7-10 minutes total.

6.  Your pasta should be done, drain it if you haven't already.

7.  Add pesto to alfredo sauce and stir to combine well.

8. Tomatoes and mushrooms should be done about now, take them out of the oven.

Put it all together!  Place pasta in a large bowl and combine with as much sauce as you need.  Place tomatoes and mushrooms on top and sprinkle on lots of fresh parmesan cheese.  Sprinkle pine nuts on top and serve. 

Serves 4-6.  4 generous main dish servings and 6 we're-having-other-stuff-with-it servings.

Recipe by OurBestBites.com

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas (I used flour tortillas and they were really good.)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole.

Candy Cane Kiss Cookies

Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 1/2 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Cranberry Cinnamon Chip Bars

Cranberry Cinnamon Chip Bars

Recipe by Our Best Bites

1/2 C (1 stick) real butter, melted

1 1/2 C graham cracker crumbs

1 14oz can sweetened condensed milk

1 1/4 C shredded coconut

1 C cinnamon chips (I couldn't find cinnamon chips, so I used butterscotch chip)

1 C white chocolate chips

1/2 C chopped pecans

1/2 C dried cranberries

Preheat oven to 350 degrees. Pour butter into a 9x13" pan and spread with spatula to cover the entire bottom of pan. Sprinkle graham cracker crumbs over butter and spread into an even layer. Press down gently with fingertips. Pour sweetened condensed milk evenly over graham cracker crumbs. Continue with the remaining ingredients: cinnamon chips, white chips, pecans, and cranberries, sprinkling each in an even layer. Press down gently with fingertips over entire pan. Bake for 25-30 minutes until bubbly and slightly golden on top. Let cool completely before cutting.

Banoffee Mess

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 2 cups graham cracker crumbs (about 2 packages)
• 1 stick unsalted butter, melted
• Pinch salt
• 4 bananas, sliced
• 2 cups heavy whipping cream

Directions

In a saucepan, cover an unopened can of sweetened condensed milk with water (remove label). Simmer for 3 hours, adding water as necessary to keep the can submerged in the water.

Heat the oven to 375 degrees F.

Mix the graham cracker crumbs, melted butter and a pinch of salt in a small bowl. Press the mixture into a 9-inch pie plate. Bake for 12 to 15 minutes, then cool completely and refrigerate until ready to assemble the pie.

Remove the condensed milk from heat and let cool enough to be able to remove the can from the water. Let cool another 10 to 15 minutes before opening the now dark and creamy toffee.

Thinly slice the bananas (1/4-inch) on the bias. Evenly arrange 1 layer of bananas over the cooled crust. Pour the toffee over the top and spread evenly. Put another layer of bananas on top of the toffee. Whip 2 cups of cream, in a large bowl, until soft peaks form (I would suggest sweetening the cream just a little) and spoon it on top of the bananas, spreading it out to make an even layer.

Refrigerate the pie for at least 1 hour before serving.

Now all I need is a tropical island!

Brazilian Limeade
sisterscafe.blogspot.com

2 limes
½ c. sugar
3 T. sweetened condensed milk
3 c. water
4-5 strawberries (fresh or frozen)
4-5 mango pieces (if frozen, thaw slightly in microwave)
Ice

Wash limes and cut off ends. Slice into quarters. Put limes (with peel still on), sugar, milk, water, strawberries and mango in blender or smoothie maker. If you have room, you can add ice, or just serve over ice. Pulse the blender (do not blend) until the chunks are about dime size. Strain juice into a pitcher and throw away chunks. Slice a lime and let float on top.

Brownies

*Use recipe and a half to make a cookie sheet

2 cubes butter
2 C. sugar
1/3 C. Cocoa
4 eggs
2 C. flour
1 tsp. salt
2 tsp. vanilla
add some cinnamon
Bake 350 (20-25 mins)

BBQ Pulled Pork Sandwiches (and Memphis-style Coleslaw)

3 lb. boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke

1-1 1/2 bottles BBQ Sauce (I prefer Country Bob's All-Purpose Sauce)

About 12 high-quality rolls

Memphis-style Coleslaw

Thick-cut dill pickle slices

Rinse pork roast well in cold water and trim of excess fat. This is important because sometimes, boneless pork shoulder (and bone-in pork shoulder, for that matter) can take on kind of an icky fishy odor and a lot of that smell is in the juices and the fat. Pat dry. Sprinkle roast with seasonings and place in your slow cooker. Add about 1/2 inch of water and cook on low for 8-10 hours.

When the roast has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.

When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.

Nearly die of sheer happiness!

Memphis-Style Coleslaw
recipe from Ourbestbites.com

1 c. mayonnaise
2 Tbsp. Dijon or whole-grain mustard
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed (absolutely essential for classic coleslaw flavor)
1 16-oz. bag shredded cabbage with carrots (stay away from the very fine shreds because they'll get too soggy)
1/2 minced green bell pepper
1 carrot, peeled and grated

Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days.

Cinnamon Rolls

By far the best I have ever tried!

 

 2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It's salty. It's sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.  Add beaten eggs.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Spray 2 jelly roll pans (or cookie sheets) with cooking spray.  Roll dough into a rectangle shape and spread filling (see below) all over the dough.  Roll lengthwise and cut with unwaxed dental floss (call me if you don't know what that means)

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.   Bake for 15-20 minutes or until golden-brown.

When done, remove from oven and spread glaze over each roll.

Also makes excellent dinner rolls!

Filling: 

1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze:
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

~ourbestbites.com

Stuffed Bleu Cheese Potatoes

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese

1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato

~www.ourbestbites.com

Pop-up Pancakes

http://www.makeandtakes.com/pop-up-pancakes

Garden Pasta Salad

A friend made this for a picnic a couple weeks ago and I loved it! Great side for when you bbq....and way easy.

1/2 lb. penne rigate pasta
2 tomatoes, peeled and chopped ( I use cherry tomatoes, sliced)
1 zucchini, trimmed and thinly sliced
3 oz. black olives, sliced
1/2 c. scallions/green onions, chopped
1/2 c. Paul Newman salad dressing "Family Recipe Italian"

Cook pasta in boiling, salted water until al dente. Drain and transfer to a salad bowl. Add remaining ingredients and salt and pepper to taste. Toss and let sit 30 min. for flavors to meld.

*You can add cooked chicken to make it a full meal.

Parmesan Baked Chicken

FINALLY - something that everyone liked! Make plenty cuz this is good!!

1/2 C Mayonnaise type salad dressing
1/3 C grated parmesan cheese
3/4 teaspoon garlic powder
4 chicken breasts
3/4 C Italian bread crumbs

Combine salad dressing, cheese & garlic powder. Coat chicken with mixture then cover with bread crumbs. Place chicken on ungreased baking sheet. Bake 425 for 15-20 min.