BBQ Chicken Salad

This is a recipe from a good friend of mine, Leisy.  I stole it from her blog :) We have had it so many times and it is SO good.

(measurements can all be altered to fit your ingredients/wants)
1/2 head iceberg lettuce, shredded fine
1/2 head romaine lettuce leaves, shredded fine
1 pound jicama, cut into thin strips
2 cups Monterey Jack (or any) cheese, shredded
1 cup black beans - rinsed and drained (canned works)
1 cup corn kernels, drained (canned works)
3 tablespoons fresh cilantro, chopped
2 pounds tomatoes, diced
1/2 cup barbecue sauce
1/4 cup green onions, thinly sliced

We substituted low fat sour cream and hidden valley ranch mix.

A-Mazing Queso!

When my parents lived in Texas, they LOVED going to a restaurant called El Chico's.  They had some A-Mazing conqueso and each time my parents went they asked what they put in it.  Since restaurants don't usually share their secrets, my parents slowly started to experiment and each time they asked what was in it, they usually were tipped off to another ingredient. And in the end, we ended up with this:

2 lbs Velveeta  cheese
1 can evaporated milk
1 large jar chopped pimentos
l large onion, sauteed in a little butter
1 can Rotel tomatoes (chopped)

Melt on low heat in a crock pot mixing every so often.  If you melt it too fast, it does not turn out right.  It's takes about 2 hours to melt properly.  Stores in fridge for quite a while.  Enjoy!!!  

Not Your Ball Park Dog

Growing up, we did not have the normal ketchup and mustard hot dogs.  My parents lived in Chicago and lets just say, they learned how to make a REAL hot dog. And after getting married and showing Justin the real way to have a hot dog, he never wants to go back :)

All my ingredients are not exact.  Just do as much as you want.

First:
Marinate hot dogs in a mixture of EVOO, 3 cloves of minced garlic, and chopped cilantro.  I do this for about 30 min before grilling.

Toppings:
Cucumber
Cilantro
Tomatoes
Onions
Lime juice (about 1-2 tsp)
Make a relish out of these ingredients and set aside to marinate together while you grill your dogs.
Now you know what to do, grill those yummy dogs, basting it with the remaining EVOO mixture as you go, throw it in a bun, top with cucumber relish and a little ketchup and devour!
Enjoy!  

Baby Food

When I had Carter, I figured I would give the whole "making your own baby food" a good try.  I saw this segment on the TODAY show a few years ago and figured I would go from there with a book called Baby Love by Norah O'Donnell and Chef Geoff Tracy.  Carter LOVED it!  And I loved how much money I saved.  I can honestly say, I did not once buy jar baby food except for the baby meats for the first year of his life. It was super quick and easy.  About once a month I would plan a morning and make a bunch of baby food for the rest of the month (taking me about an hour to do it).  Here are a couple of my favorite ones.  Some of them I even wanted to eat.  A bite for Carter, a bite for Mommy :)
I hope any of you contemplating doing this gives it a try!  It is SO worth it!

Cinnamon apple oatmeal raisin:

4 apples
1/2 c. golden raisins (can be the normal ones too)
1/4 tsp cinnamon
12 ounces water or apple juice (I think the apple juice makes it a little too sweet)
1/2 c. baby oat meal

Cut eat apple in half.  Remove seed and stem with a melon baller.Cut each half into 6 pieces, you do not need to peel it! Put apples, raisins, cinnamon, and water into a 4 quart pot and turn burner onto high and cover with a lid.  Cook for 7 minutes, stirring once.  Add the oatmeal and cook for 1 more minute, stirring throughout the final minute.  Pour everything into a blender.  Puree until smooth.  Pour into two ice cube tray and allow to cool.  Wrap with plastic wrap and freeze.

I would then use about 4-5 cubes when I fed Carter and put them in the microwave for about 1 min to thaw.  This one makes your house smell like apple pie!  YUM!

Strawberry banana pineapple

1 1/2 lb strawberries
3 bananas
1/4 pineapple
8 ounces of water

Cut each banana into 4-5 pieces. Cut pineapple approximately the size of strawberries. Put everything into a 4 quart pot.  Turn the burner on high, cover pot and cook for 6 minutes, stirring once.  Pour everything into a strainer with a bowl underneath to save the juice.  Pour the cooked fruit into a blender.  Puree until smooth using 2-4 ounces of the reserved juice if necessary to adjust consistency.  Pour into two ice cube trays and allow to cool.
wrap with plastic wrap and freeze.

Perfectly basic sweet potato

2 1/2 lb Sweet potatoes (about 2 medium sized potatoes or 1 really big one)
24 ounces of water

Preheat oven to 400.  Cut the potatoes lengthwise.  Place potatoes flesh side down on a sheet tray.  Pour 8 ounces of water onto the sheet tray.  Roast for 60 minutes until tender.  (Or you could do it my way, wrap it in wax paper and microwave it for 8-10 minutes :)  Peal off the pealing  and put flesh into blender.  Add water till desired  consistency.  Pour into two ice trays and allow to cool. 
Wrap and freeze. 

Get your greens

1/4 lb spinach leaves, washed and rinsed
1/4 lb green beans
16 ounces of water
1 head cauliflower
16 ounces milk

Put water into a 4 quart pot and turn heat on high to bring to a boil.  While the water is coming to a boil, prepare an ice bath and a colander.  As soon as the water is at a rolling boil add the spinach. Cook uncovered 15-20 seconds.  Remove the spinach with tongs and place in ice bath.  Add the green beans and cook uncovered 3 minutes.  Remove and beans from the water and add to the ice bath.  Discard water and return pot to stove.  Add milk and cauliflower.  Bring to a simmer over high heat.  As soon as it simmers, reduce heat to medium-low and cover.  Cook 12-15 minutes.  While the cauliflower is cooking remove spinach and green beans.  Squeeze the excess liquid out of the spinach.  Pour cauliflower and milk through colander with a bowl underneath.  Reserve the liquid.  Add cauliflower to ice bath and let cool for 2-3 minutes.  Put cold cauliflower, beans, and spinach in the blender with half the milk and begin to puree.  Add additional liquid as necessary.  Puree until smooth.  Pour into two ice cube trays and allow to cool.
Wrap and freeze.

I add a little salt and butter when I get it ready to eat to add some fat and a little flavor :)

Tilapia Soup (makes 10 cups)

I know... sounds gross right?  But I promise it is SO good.  It's an invention from my brother in law, Larry, and I wrote it as he put it together!  It's a must try when you are watching your calories because it's like 70 cal per serving!!!  So good with some crackers or bread (if you are not watching your calories :)


Tilapia Soup
4-5 Tilapia fillets, seasoned with Fajita seasoning
1 large onion, chopped
6 cloves garlic, sliced
6-8 Italian sweet peppers (they look like yellow and red jalapenos)
2 tsp chicken bullion in one cup water, set aside
2 cans diced tomatoes
1 c coarsely chopped cilantro
2-3 c. water (enough to barely cover the soup)
1 small can tomato soup
1 cup cherry tomatoes
1/2 tsp salt
1/4 tsp pepper

Brown fish in EVOO.  Turn down heat to medium and add onions, garlic, salt, pepper and Italian peppers.  Try not to move fish around too much so it does not break up.  Cover for 3-5 minutes to cook onions, garlic and peppers. Add chicken bullion, water, tomatoes and tomato soup.  Bring to a boil. Stir to break up fish and add cilantro and cherry tomatoes and simmer for 20 minutes or until cherry tomatoes are soft. Enjoy!!!

Here are the health info for this:

Nutrition Facts User Entered Recipe
10 Servings
Amount Per Serving
Calories		78.0
Total Fat		0.9 g
	Saturated Fat	0.2 g
	Polyunsaturated Fat	0.0 g
	Monounsaturated Fat	0.0 g
Cholesterol		22.0 mg
Sodium		259.5 mg
Potassium		283.5 mg
Total Carbohydrate		8.1 g
	Dietary Fiber	1.5 g
	Sugars	2.6 g
Protein		10.0 g

Rock Candy Suckers

These were SO much fun to make with the kids! Cohen loved watching them grow every day and honestly...what kid does not like sugar?
Here is the link to the recipe and tutorial:
CLICK HERE

Ice Cream Cups

What a crazy cute idea!!!

Source: the-tum-tum-tree.blogspot.com via Mado on Pinterest

Cookies and Cream Cup Cakes

Source: Bakerella.com

Oh my gosh are these things good! They are a must try, esp when you are not on a diet!
The link to it is HERE.

Cookies and Cream Cupcakes

Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

Frosting:

1/2 c. shortening

1/2 c. butter (room temp)

1 tsp vanilla

4 c. powder sugar

2 tbsp milk

2 tbsp crushed cookies

2 or more teaspoons Oreo cookie crumbs

For the cupcakes:

• Preheat oven to 350 degrees.
• Line tray with 12 baking cups.
• Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
• Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
• Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
• Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
• Bake for 16-18 minutes.

Makes at least 12 cupcakes

For the frosting:

• Beat the shortening in a mixer until smooth.
• Add vanilla and mix until combined.
• Add the powdered sugar in three additions, scraping down the sides after each addition.
• Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
• Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
• Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
• Insert a cookie on top of each cupcake.
• You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

Note: If you choose to pile the frosting on high like I’ve shown here, you should double this recipe to make sure you have enough.

Turkey Sausage Stew

apologize for the bad pic, you get the point though right?

Source: Fix It and Forget It Lightly , for the slow cooker.

Serves: 6 large servings

If you like Pasta e Fagioli soup at Olive Garden (my personal fav) then you will LOVE this soup. I have tried many times to imitate that soup but have never found one like it... until now. It's always when you are not looking for things that you find them, right? Try this one, I promise you won't be disappointed!

1/2 lb. turkey sausage (removed from casing)
1 large onion chopped
2 cloves garlic
3/4 c. carrots
1/2 c. celery, chopped
10.5 oz can fat free, chicken broth
3 cans chopped tomatoes (I used one can italian stewed tomatoes and 2 cans chopped, the smaller cans, not the super big ones)
1 tsp basil
1 tsp oregano (I don't like oregano unless it's lasagna, so I did not put any in)
1/4 tsp salt
15 oz navy beans (white beans)
1 cup shell pasta
1/2 c. low fat parm cheese.

1. Brown turkey with onion and garlic. Drain well.
2. Combine all ingredients except cheese and pasta.
3. Cook on low 6-8 hours
4. Ten minutes before serving, cook pasta and add it to the soup.

only 280 calories per serving

Cake Pops

I apologize for the bad pictures, they were from my phone :)

Easter Cake Pops
by: Stacy Croninger- lifestacycstyle.blogspot.com
Ingredients:

1 box Carrot cake mix, follow directions to make a 13x9 cake (I used German Chocolate Cake)
1 16oz can Cream Cheese frosting
Black, pink edible ink pens
Pastel flower sprinkles
Pastel circle sprinkles
Pink heart sprinkles
Pastel candy corn
Yellow chocolate candy melts
White chocolate candy melts
Lollipop sticks
Styrofoam blocks
Toothpicks

Instructions:

1. Bake cake and cool completely; crumble into large bowl.
2. Add frosting to cake (add about 3/4 can of frosting to start, add more if needed); use a spoon or hands to combine.
3. Form into small balls (about size of quarter) - should make 45-50 balls; place on wax paper covered cookie sheet.
4. Melt chocolate in microwave according to directions.
5. Dip lollipop stick in chocolate; insert in cake ball (about 1/2 way).
6. Place in freezer to set.

Decorating Chicks

1. Once cake balls are firm, carefully dip in melted yellow chocolate until covered. Remove from chocolate and lightly tap to remove excess. Note: To tap off chocolate, place stick in left hand and gently tap stick with right hand. Rotate stick occasionally to create a smooth chocolate surface.
2. Insert in foam block to dry.
3. Once chocolate is dry, draw eyes using edible ink pen.
4. Attach 1/3 orange flower sprinkle using toothpick dipped in melted chocolate for beak.
5. Attach two orange flower sprinkles for feet.

Decorating Bunnies

1. Once cake balls are firm, carefully dip in melted white chocolate until covered. Remove from chocolate and lightly tap to remove excess.
2. Insert in foam block to dry.
3. Once chocolate is dry, attach candy corn using toothpick dipped in melted chocolate for ears. Note: Cut off candy corn's pointed tip first to create a flat surface to adhere to cake pop.
4. Attach pink heart sprinkle upside down for nose.
5. Attach two white circle sprinkles for eyes.
6. Use black edible ink pen to draw eyes.
7. Use pink edible ink pen to draw mouth.

Perfect Play Dough

Source: My Mom's wonderful cookbook

If you have a one year old or older, then you have a kid that would love to get their hands on play dough. Here is a super simple recipe for play dough that will keep in an airtight container for months! Cohen LOVES it.

1 cup water
2 t. cream of tarter
1/2 c salt
1 cup flour
1 T. veggie oil (or canola)
a few drops of food coloring

Combine ingredients in a sauce pan and cook over medium heat (no hotter!), stirring constantly until the mixture becomes very thick and pulls away from the sides of the pan. This usually takes only two to three minutes. Let cool and store in an airtight container.

Chocolate Mint (or peanut butter) Chip Cookies

Source: My amazing roommate Talese Baxter

1/2 c margarine
1/3 c brown sugar
1/3 c sugar
1/2 tsp salt
2 tbsp light corn syrup
1 tsp vanilla
1 egg

Mix together until well incorporated

Add:
1 c. melted semi sweet chocolate chips

Mix again then add:
2 c flour
1 tsp baking soda
2 c mint (or peanut butter) chips

Place tablespoon size dough balls on cookie sheet and bake for 7-9 minutes at 375 degrees

Flowers

Pumpkin Chili

Tonight was our ward chili cook off and we decided to try something new this year. And although it did not take first prize, I still found it extremely good!

Ingredients

• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can black beans
  
• 1 (46 fluid ounce) can tomato juice
• 1 (28 ounce) can peeled and diced tomatoes with juice
• 1 can pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 tablespoon chili powder
• 1/4 cup white sugar
• 2 cloves garlic, minced
• 1/4 tsp cumin
  

Directions

1. In a large pot over medium heat, cook beef until brown; drain. Stir in onion, garlic and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder, cumin and sugar. Simmer 1 hour.

Creamy Chicken Noodle Soup

I just made this and gave some to my neighbor and she said it was the best soup she ever had. Everything is better with cream cheese right?!

14 c. water

12 tsp. chicken bouillon

1 med onion chopped

1 stalk celery, sliced

3-4 cans of chicken (or 3 chicken breast shredded)

6 ½ c. home-style noodles

1 family size can cream of chicken soup

4 oz cream cheese (or ½ c. sour cream)

4 med. Carrots, sliced

Bring to boil water, bouillon, onions, carrots and celery. Add chicken and noodles and boil until noodles are fully cooked, usually 20-30 min. Reduce heat to low and add cream of chicken soup and cream cheese. Stir until all cheese is incorporated and ENJOY!!!

Side note: For those that are more health conscious, this meal runs just 120 calories for a cup of soup!

Broccoli Chese Soup

Sorry, no picture... but SSSSOOO good. Great for fall and winter months coming ahead.
3 c. water
3 chicken bouillon cubes
½ small onion chopped
16 oz bag chopped broccoli

Bring all above ingredients to boil until mostly done.

Mix sauce in separate pan:
½ c. margarine or butter
Scant ½ c. flour
½ tsp salt
2 c. milk
1 pkg (8oz.) cream cheese
Bring sauce to a simmer and add to mostly drained veggies. Heat and serve with crackers.

Side note: I usually take about a ½ c. of the boiled veggies in its broth and put them in a blender and then add it at the end to make it creamier. If you like a more runny soup, don’t drain the veggies. And even if you don't drain them, the soup still get's pretty thick once stored over night.

Cafe Rio Salads

I was missing a good salad from Cafe Rio today and decided it was time to make the salad for my self. I got this really good recipe from a girl I used to work with and it turned out quite yummy. We even had the sweet meat to go along with it! Just thought I would share the goodness that I'm sure all of us Ohioians are missing from Utah.

Cafe Rio Dressing:
1 c. Mayo
2 cloves of garlic
2 tomatillos (it's by the chili's in the produce section)
1 pkg. Hidden Valley buttermilk ranch mix
1/2 c. butter milk
1/2 c. cilantro

Blend well in blender
(will thicken upon standing)

Sweet pork or chicken:
2-3 Chicken breasts
1 c. of your favorite salsa
1 c. brown sugar

Mix salsa and brown sugar well and pour over meat
Cook in the crock pot on low for 6-8 hours or on high for 4 hours
Take 2 forks and shred meat one hour before its done!
(we also use this for burritos or tacos)
(my favorite salsa is the Newman's Own black bean and corn salsa)

Enjoy!

Chocolate Mint Silk Pie

We tried this for Valentines and oh my gosh was this good. If you like mint chocolate, than you will love this!

Needed for Crust:
1 1/2c crushed chocolate sandwich cookies

1/4c butter or margarine, melted

Needed for Filling:
1c. sugar

3/4c. butter or margarine, softened

3sq semi-sweet chocolate, melted, cooled

1/2tsp. peppermint extract

3 eggs

sweetened whip cream

Preperation:

In a medium bowl stir together crust ingredients.
Press firmly on bottom and sides of a 9" pie pan.
Refridgerate 10 min.
In a small mixer bowl combine sugar and 3/4c. butter.
Beat at medium speed scraping the bowl often, until well mixed (2 to 3 min).
Add chocolate and peppermint extract; continue beating until well mixed (1 to 2 min). Add eggs; continue beating, scraping bowl often, until the mixture becomes light and fluffy (5 min).
Spoon into prepared crust. Refridgerate for at least 3 hours. or until set. if desired garnish with sweetened whip cream.

Enjoy... but not too much, it's 460 calories a slice!

Honey Baked Chicken

1/2 c butter (you can half this for a lighter version)
1 c. Honey (you CAN NOT half this, it's what makes it so good :)
1/2 c. prepared mustard (dijon style)
1/2 tsp salt
1 tsp curry powder
4-6 chicken breasts

Heat oven to 375. Melt butter in sauce pan over med heat. Stir in rest of spices and honey. Pour enough of the sauce to generously coat the chicken in a pan (save some to pour over rice) Bake for 40-45 min or until fork tender.
Serve over rice.

Super Creamy Fudge

This fudge can be turned into ORANGE - PEANUT BUTTER - or CHOCOLATE fudge and is super delicious either way.

Chocolate Fudge

Set aside in a bowl (if you have a kitchen aid that works best)

• 2 sticks margarine

• 1 12 ounce pkg chocolate chips (I use milk chocolate but you can go either way)

In heavy LARGE pan combine:

• 5 c. sugar
• 25 marshmallows
• 1 12 ounce can evaporate milk

Mix in large pan; bring to full boil at medium/high heat stirring constantly for 10 minutes. Add 2 tsp vanilla. Pout into margarine and chocolate chips and beat on high speed for 5 minutes. Pour into 9x13 pan (buttered lightly). Let stand in a cool place 4-5 hours.
Peanut Butter Fudge
Substitute 1 1/2 c. peanut butter for chocolate chips and one stick of margarine. Beat for 3 min.

Orange Fudge
(my favorite)
If you like those orange chocolate oranges you will be in love with this!
Add the zest of 2 oranges with the sugar, marshmallow and milk mix and add 3 min to boiling time. Omit vanilla and continue with rest of recipe.

Tip: Wear a hot mit when stirring. It's helps when it starts to boil and protects your hand from any bubbles popping out on you. Make sure you boil it in a large pan. It will double in size once you start to boil it. And get ready for a work out because it will make your arm hurt stirring for so long!