Heavenly Hot Fudge

~~Posted by Amber~~

1 cube butter
1/2 tsp. salt
3 cups sugar
4 oz. bitter chocolate or 1/2 cup baking cocoa
1 can evaporated milk

Directions
Melt butter on low. Add chocolate and stir until smooth. Add sugar and salt. Add milk slowly while whisking mixture. Continue to whisk until smooth. Cook on low, stirring until it boils. If lumpy, blend in blender.

Apple Strudel Muffins

These taste best when they have a few hours to sit and the flavors to meld.
Apple Strudel Muffins
from AllRecipes, with changes from me
Prep Time: 20 MinutesCook Time: 20 Minutes
Ready In: 1 Hour Yields: 12 servings

INGREDIENTS:
2 cups all-purpose flour (I use whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar (Use 1/2 brown and 1/2 white)
2 eggs
1 1/4 teaspoons vanilla
3 cups chopped apples (2 cups shredded, 1 cup chopped)

Strudel Topping:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS:
1.Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
2.In a medium bowl, mix flour, baking powder, baking soda and salt.
3.In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4.In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5.Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Granola Bars- Posted by Kate

All I can say is yum, yum, yummy! So chewy!-Kate
No-Bake Granola Bars
Southern Living Magazine

2 1/2 c crisp rice cereal
2 c uncooked quick-cooking oats
1/2 c raisins
1/2 c firmly packed brown sugar
1/2 c light corn syrup
1/2 c peanut butter (I use Jiffy, extra Crunchy, Mmmmm.)
1 tsp vanilla extract
1/2 c milk chocolate morsels

Combine first three ingredients in a large bowl; set aside. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.

Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Stir in chocolate morsels. Press mixture firmly into a 13x9-inch pan; cool in pan on a wire rack. Cut into bars.

Best Marinara Sauce Yet

Seth & I have been experimenting with marinara sauce and we tried this one from All Recipes.com which is really good and inexpensive. It was rated 5 out of 5 by 654 users.

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 Tablespoons chopped parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 Tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine (this is the original recipe but I used chicken broth instead - a lot of reviewers suggested that)

Directions:
1. In a food processor, place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper. Blend until smooth.
2. In a large skillet over medium heat, saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine (or chicken broth).
3. Simmer for 30 minutes, stirring occaisionally.

We served this on top of whole wheat angel hair. We found a really good brand at Sprouts called Gia Russa - it's made in Italy so it's kind of expensive but it doesn't have that bitter taste that some brands do.

Sour Cream Chicken

If you want something fast and EASY!  Here it is...  

Take a 9x13 pan spray with Pam.

Pour in:

1 can cream of mushroom

1 cup sour cream (I have not tried it yet with low-fat or non fat sour cream, I am not sure it would taste the same)

1 1/2 Tblsp Dried Chives

1 1/2 Tblsp Soy Sauce

1 shake of garlic salt

Stir together then add 2-3 chicken Breasts, cover the chicken with the sauce.

*I usually use chicken tenderloins and only add as much as my family will eat.  The sauce is really yummy.  I usually end up doubling the sauce.

Serve over rice.

Bake at 300 for 3 hours total.

2 hours covered with foil, then 1 hour uncovered.

 

Enjoy!- Amy

Raspberry Crunch Jell-O

You have got to try this recipe!  It is great when you have a fun gathering, dinner party etc.  Just make sure you finely crush the pretzels and I only use the straight stick pretzels.

Raspberry Crunch Jell-O

 

3 cups Boiling Water

1 6oz Pkg Raspberry Jell-O

1 10 oz Pkg Frozen Raspberries

Dissolve Jell-o in boiling water, then add frozen raspberries and put in fridge to thicken

 

2 Cups Crushed stick pretzels

3 Tblsp Sugar

1/2 Cup butter, melted

Mix Pretzles, sugar and butter together and press into a 9x13 pan.  Bake @400for 5 min. and set aside to cool.

 

1 cup Sugar

1 8oz block cream cheese

1 Lg container cool whip, divided

1 16oz crushed pineapple

Beat sugar, cream cheese and half of cool whip until light and fluffy.  Then fold in pineapple.

 

To assemble: Spread the cream cheese layer onto cooled crust.  Then top with the thickened raspberry jell-o layer and finish with remaining cool whip.

-Amy

Chocolate Chip Cookies

My friend brought over some delicious Chocolate chip cookies.  They were the way you always hope yours turn out so I got the recipe and tried it and yes...they are good!

Chocolate Chip Cookies

2 Sticks butter add extra spoonful if batter is to dry

1 c. brown sugar

1 c. Sugar

2 eggs

2 tsp vanilla

Crème together

 

3 c. Flour

1 tsp salt

1 tsp baking soda

12 oz Chocolate chips

opt. Macadamia nuts

 375 for 11 minutes

Each cookie is 1/4 cup yields 24 cookies 

Enjoy! 

-Amy

Zucchini Chips--Serena

This is a different way to make zucchini as a side that is really good (at least we think so).

1-2 zucchini (depending on how much you want)
sea salt
pepper
shredded Parmesan cheese
olive oil spray

Put Broil on high. Basically you just spray a baking sheet with olive oil spray and then you just slice the zucchini in little thin rounds and then place on the baking sheet. I then spray the tops with the spray again and then sprinkle the zucchini with sea salt, pepper, and shredded Parmesan cheese. Then put in oven and broil until brown and crispy on top.

Buttermilk Syrup - Posted by Kate

Buttermilk Syrup-from All recipes.com, with a change by me-This tastes carmelly yummy! I made it with cinnamon french toast and it made it taste like a gooey cinnamon roll. Yum!
INGREDIENTS:
1 1/2 cups white sugar
3/4 cup buttermilk (or can use milk w/vinegar or lemon juice)
1/2 cup butter
2 tablespoons corn syrup
1/2 teaspoon baking soda
2 teaspoons vanilla extract

DIRECTIONS:
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Homemade Pizza

Posted by Kate
Brad and I have been searching for tips to perfect homemade pizza. It is always so frustrating how different our homemade version tastes from the pizza parlors. I came across a Cooking Light magazine with tips on making homemade pizza. We followed some of them and it made a huge difference!

Evidently pizzeria ovens run at about 900 degrees, which obviously our home ovens do not do (most run up to about 500), so here are the tips for getting pizza crust nice and crisp:

1. Preheat your pizza stone or baking sheet in a 500 degree oven.

1a. Take preheated pan out and coat with cornmeal and whatever else you like on the bottom of your crust.

1b. Using a pizza peel or a second baking sheet, slide your preformed pizza dough circle onto the HOT preheated baking sheet. (If you do not use, your dough will likely not stay in a neat circle)

2. Bake the pizza dough by itself (NO sauce, cheese or toppings) for 8 minutes at 500 degrees on the lowest rack. (Check frequently, I only cooked mine for 6 min)

3. Remove hot baked pizza crust and put sauce, cheese and toppings on, then bake again for 10 minutes or until crust is golden brown and cheese melts on the middle rack.

We tried this with the Jay's Signature Pizza Crust Recipe from AllRecipes.com and we thought it was the best homemade pizza we ever made! I wouldn't say that it's exactly like a pizzeria, but the closest we have ever come.

Basic Pizza Sauce Recipe (Cooking Light magazine)

1/4 cup finely chopped onion
1 garlic clove minced
1/4 cup white wine
2 Tbsp Tomato paste
1 tsp dried oregano
1/8 tsp freshly ground black pepper
1 - (14.5 oz) can crushed tomatoes (undrained)
1 Tbsp chopped fresh basil
1/2 tsp balsamic vinegar

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray and saute onions 3 minutes or until tender. Add garlic , saute an additional 30 seconds. Add tomato paste, oregano, pepper and tomatoes. Reduce heat.
2. Simmer for 20 minutes or until thick.
3. Remove from heat, stir in basil and vinegar.
Yields: 1 & 1/3 cups

I tried the above recipe omitting the white wine and using crushed tomatoes with oregano and basil. I think it would have been super good, except my brand of crushed tomatoes also added Anise which was overpowering. Otherwise it was wonderful and the texture was perfect.

Red Enchilada Sauce

Posted by Kate
This recipe was passed down to me from my Mom who got this years ago from a girl's mother in her singles ward. Yum, Yum, Yum delicioso!

2 Tbsp flour
2 Tbsp chili powder (heaping)
1 tsp garlic (or to taste)
1 tsp cumin (or to taste)
salt and pepper (to taste)
enough oil to make a paste

1 can of tomato sauce (14.5 oz)
1 can full of water

Put flour, chili powder, garlic, salt, pepper in a pot on the stove and mix. Add enough oil to make a paste (sorry I never measure the oil!) then add the tomato sauce and water, stir until well mixed, turn on to medium and heat til it thickens, stirring occasionally.

This should make enough for a medium size pan full of enchiladas.

Easy Chicken Noodle Soup

~~Amber~~

Ingredients
1 tablespoon butter
2 cloves of garlic minced
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
4 cups of chicken stock (can also use canned broth, but I think the stock adds more flavor)
2 cups vegetable stock or broth
1 bay leaf
1/2 teaspoon dried basil
1/2 teaspoon dried oregano or marjoram
salt and pepper to taste
about 1/2 of a Rotisserie Chicken shredded
2 cups dried egg noodles

Directions
In large pot melt butter. Add garlic, onion, celery and carrots. Saute over medium heat until tender, about 5 minutes. Add chicken and vegetable stocks and all spices. Bring to a boil. Add chicken, reduce heat and simmer 20 minutes. Increase heat to medium and add egg noodles. Cook until noodles are al dente.

Makes 6 servings.
**Note**Prepared stock can usually be found near the broth. Examples of brands of stock - Wolfgang Puck, Emerile and Kitchen Basics.

ASAP

I have need for a recipe for chicken soup or even vegetable. Thanks-Kendra

Salted Peanut Chews

Sweet and Salty. Yum! ~~Amber~~

Base:
1 Package Yellow Cake Mix
1/3 Cup Margarine or Butter, softened
1 Egg
3 Cups Miniature Marshmallows

Topping:
2/3 Cup Corn Syrup
1/4 Cup Margarine or Butter
2 Tsp. Vanilla
1 10 oz. Package Peanut Butter Chips
2 Cups Crisp Rice Cereal
2 Cups Salted Peanuts

Directions
Heat oven to 350 degrees F. In large bowl, combine cake mix, 1/3 cup margarine and egg; beat at low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
Bake for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake and additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 1 hour or until firm. Cut into bars. Store in covered container.

Yield - 48 bars

Chocolate Cake with Fudge Frosting

If you like rich chocolate cake...then this is the cake for you. ~~Amber~~

3 Cups Flour
2 Cups Sugar
1 tsp. Salt
2 tsp. Baking Soda
8 Tbsp. Baking Cocoa
3/4 Cup Vegetable Oil
2 Tbsp. white vinegar
2 tsp. vanilla
2 Cups Cold Water

Directions
Heat oven to 350 degrees F. Grease and flour a 9x13 pan. Mix all ingredients together in a large bowl. Pour into prepared 9x13 pan. Bake for 30 minutes or until toothpick comes out clean. Cool and frost.

*Note: I like to make this cake in two round cake pans and put the fudge frosting (below) in between the layers. Then frost with a homemade white butter cream frosting. With a big glass of cold milk...Yummy!

Fudge Frosting

4 Cups Powdered Sugar
1/2 Cup Baking Cocoa
1/4 tsp. Salt
6 Tbsp. Boiling Hot Water
1 tsp. Vanilla
2/3 Stick Soft Margarine

Directions
Mix powdered sugar, cocoa and salt together in large bowl. Add water, vanilla and margarine. Beat with electric mixer until smooth and thickened.

Grandma's Sunday Chicken

This is a great fix it and forget it meal. You can even make it all up the night before and stick it in the refrigerator then cook it the next day. I like it served with steamed rice or pasta tossed with garlic, olive oil and grated parmesan or romano cheese. ~~Amber~~

3 to 3 1/2 lbs. boneless, skinless chicken breasts
2 packages Carl Budding (or similar) honey-ham lunchmeat
2 cans of cream of mushroom soup (you can use cream of chicken if you prefer)
16 oz of sour cream
Garlic powder
Ground black pepper
Salt
Toothpicks

Directions
Preheat oven to 250 degrees F.
In a large bowl mix sour cream and mushroom soup together and season to taste with garlic powder, pepper and salt. Set aside.
Cut chicken breast into pieces that will be small enough to wrap the lunchmeat around. Wrap each piece of chicken breast in a piece of ham and secure with a toothpick. Arrange the wrapped pieces of chicken in the bottom of a 9x13 baking pan.
Pour soup mixture over the top and cover with aluminum foil. Bake degrees for 3 hours.

Whole wheat Buttermilk Pancakes

I made this recipe up when I was 18, I have since added the ground flax and sometimes I add nuts, the pancakes are really fluffy and good. The recipe can be used in a waffle iron and come out really good as well. Serena

3/4 tsp salt
3 T brown sugar
1 1/2 cups whole wheat flour ( I think I add about 1/4 cup more or so of flour for waffles)
1 tsp baking powder
1/2 tsp baking soda
2 T ground flax (optional)
2 1/2 T oil
2 eggs
1 1/2 c. buttermilk (can substitute with-1 1/2 cups milk minus 1 1/2 T of the milk and add 1 1/2 T white vinegar)
1 tsp vanilla


Mix dry ingredients first and then add liquids. Cook on a prepared pan or waffle iron.

Oh, I forgot to mention that I first used regular whole wheat and then recently I have been experimenting with whole white wheat, both work great, the white winter wheat is a little closer to all purpose flour, but has more nutrition.

Pastel Cream Wafers

These cookies were a favorite in my family growing up, they are from a Betty Crocker Cookie cook book. Serena

COOKIE:
6 T cold butter (no substitutions)
1 cup flour
3-4 T cream
sugar

FROSTING:
1 cup sifted powdered sugar
1 T softened butter
1/2 tsp vanilla
1 drop food coloring
1 T cream (you might need a little more)

Cut the 6 T of butter into flour in mixing bowl until the size of small peas. Sprinkle 1 T of cream at a time into mixture. Gently toss with flour and push to the side of bowl. Repeat until all is moistened. Form into a ball and then roll dough about 1/8" thick on a floured surface. Use a small cookie cutter, the size of a spice cap ( I like to use either a little heart of flower cookie cutter), to cut dough. Dip one side of the dough into sugar and place on an ungreased cookie sheet. Prick with a fork in 4 parallel rows. Bake at 375 for 8-10 min, or until edges are barely getting a light brown. Stir Frosting ingredients together and spread a good amount of it on a non sugar side of a cooled cookie, then place another cookie on top (sugar side up) making a little sandwich and enjoy!

Cajun Chicken Pasta posted by Kate

from All Recipes.com
Submitted by: Carol Spradling
Rated: 5 out of 5 by 466 members
Prep Time: 20 Minutes Cook Time: 20 Minutes
"Chicken dredged in Cajun spices is sauteed with bell peppers and mushrooms, and presented in a basil-cream sauce over linguine."
INGREDIENTS:
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning or Creole
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream (I use 1% milk or fat free half and half and add cornstarch to thicken)
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Wowie Zowie Mexi Dip, posted by Summer Thomas

So i've had this mix as a Dip and its really good, you can also use it on tacos, hamburgers, and chicken. I make about half of this and just store in a small glass jar and keep it with my spices...it does have a little kick to it.

Dry Mix:
1 C. minced onions
1/2 C. cayenne pepper
1/4 C. chile powder
1/4 C. cilantro flakes
1/3 C. garlic salt

Dip:
1/3 C. Mayonnaise
2/3 C. sour cream
2 T. salsa
1 T. dry mix (above)

Mix all together and chill....enjoy

let me know what you think?

Yummy chocolate caramel brownies, posted by Summer Thomas

Ingredients:

1 pkg. germen chocolate cake mix
1 C. chopped nuts....you dont have to add nuts, I don't
1 C. evaporated milk, divided
1/2 C. butter or margarine melted
35 caramels, unwrapped
2 C. semi-sweet chocolate morsels

Directions:
* Preheat oven to 350 degrees

Combine ckae mix and nuts in large bowl. stir in 2/3 C. evaporated milk and butter (batter will be think). Spread half of batter into ungreased 13x9 inch baking pan.

Bake for 15 mins.

Heat caramels and remaining evaporated milk in small sausepan over low heat, stirring constantly, until caramels are melted. sprinkle morsels over brownie; drizzle with caramel mixture.

Drop remaining batter by heaping teaspoon over caramel mixture.

Bake for 25-30 mins. or until center is set. cool in pan or on wire rack. cut into 24 squares.

Li'l Cheddar Meat Loaves

I found this in Taste of Home 2000 and everyone loved it. So I kept it to myself. Ha ha ha. But I'll share now, 8 years later.-Kendra

1 egg
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1- 1/2 teaspoon prepared mustared

In a bowl, beat the egg and milk. Stir in the cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, brown suger and mustard; spoon over loaves. Bake, uncovered, at 350 for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160. Serves 8.

Best Big Fat Chewy Chocolate Chip Cookie

Like bakery cookies! Yum!-Kate
Taken from AllRecipes.com
Submitted by: ELIZABETHBH
Prep Time: 10 Minutes Cook Time: 15 Minutes
Yields: 18 servings

INGREDIENTS:
2 cups all-purpose flour (add an extra 1/3 cup for high altitude)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips

DIRECTIONS:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Wisconsin Cauliflower Cheddar Soup

from Kate
(I got this recipe from Good Housekeeping and tweaked it a little)
This soup tastes like the Wisconsin cheddar at Zupa's that I love!

2 tablespoons(1/4 stick) butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (14 1/2 ounces) chicken broth
1 bag of frozen, chopped cauliflower (1-1.5 lbs)
1 cup shredded sharp Cheddar cheese (add more to your taste)
(try using half pepper jack for a little spice)

DIRECTIONS
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.

Gradually stir in milk, chicken broth, and 1 cup water (less if you prefer it super creamy); add cauliflower and heat to boiling over med-high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 5 minutes.

In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally.

Remove saucepan from heat; stir in cheese until melted and smooth. Garnish soup with extra cheese to serve.
*Serve with soft, warm french bread.

Chili's Southwestern Egg rolls

These are great as a main dish or as an appitizer, this is a healthier version of Chili's Southwestern Eggrolls.

1 chicken breast fillet
1/2-1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
1/2 tablespoon minced cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2-1 tsp minced garlic
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup shredded Monterey jack and cheddar cheese
egg roll wrappers

Avocado-Ranch Dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/2 cup freshly made Hidden Valley ranch dressing, made with half mayo, half sour cream (instead of all mayo).

Preheat barbecue grill to high heat. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. Preheat vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, cilantro, cumin, chili powder, and salt to the pan. Cook for another 4 minutes. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

Spoon a heaping 1-2 Tbls. of the mixture into the center of an egg roll wrapper, moisten the edges and then fold in the ends and then roll the wrapper over the mixture., keeping it very tight, Repeat with the remaining ingredients until it’s all gone. Make the avocado ranch dipping sauce in a bowl. Pan fry the egg rolls with a little Pam or vegetable oil spray.Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Serve with fresh lime slices.

The Best Sweet and Sour Chicken

If you like sweet and sour chicken this is yummy!


2 big boneless skinless chicken breasts, cut into chunks
1 egg, beaten
1/2 cup flour
1/2 cup cornstarch
Salt and pepper to taste

4 Tablespoons ketchup
1 T soy sauce
1/2 can crushed pineapple
1/4 cup chopped red peppers
3/4 cup sugar
1/3 cup white vinegar

1. Mix flour, cornstarch, salt and pepper in a gallon size zip lock bag. Mix an egg in a bowl and drop chicken into it then take chicken out and drop chicken in it to bag of flour mixture to coat. Heat a little oil in pan and brown chicken on both sides on med heat. Bake at 350 degrees for 30 min (or until temperature is 170 in middle of chicken pieces). While the chicken is cooking, saute the peppers in a tiny bit of olive oil in a small saucepan until they are a little brown, but still crunchy, then mix together the sauce ingredients, add peppers, and then cook on med/high until bubbling, then turn down to low and simmer for 15 min. Pour over crispy chicken to coat right before you serve.

Welcome!

Hello everyone!
I am excited to start this blog, the reason being that I always get requests from friends and family for new recipes and I figured that by starting a blog we could all share our new or favorite recipes. I will start by posting a few recipes, please feel free if you try any of them to add your comments. This blog is just a fun blog that will hopefully be a big recipe exchange for when you feel like you want to try something new. Also, if you have any questions on anything related to cooking, post it and we can all help. Don't be shy, add your favorite recipes as well and remember to add labels. Enjoy!!