Mini Meatloaves

Sauce 1 -- 1 tsp garlic powder & 3/4 c. bbq sauce
Sauce 2 -- 1 tsp Italian seasoning & 3/4 c. spaghetti sauce
Sauce 3 -- 2 tsp chili powder & 3/4 c salsa

1 lb. extra-lean ground beef
1 cup water
1 (6 oz) pkg. Stove Top stuffing
3/4 c. shredded cheddar cheese

Heat oven to 375 degrees. Mix meat, stuffing mix and water. Press into 12 muffin pan cups sprayed with cooking spray. Make an indentation in center of each meatloaf with spoon. Fill with choice of sauce from above. Bake 30 minutes or until cooked through. Top with cheese and bake 5 more minutes until cheese is melted.

Super Easy Salsa Crock Pot Chicken

Toss fresh or frozen Chicken Breasts into your crock pot. The number of breasts depends on the size of your family. Cover with your favorite FRESH salsa. For those of you in AZ I would get a pint or two from Cantina Loredo. Pour salsa over the CK just until it's all covered. You don't want too much. Cook for several hours. When the CK will start to shred then you know you are just about ready. Start Shredding the CK in the pot while it's cooking. The salsa will mix into the CK creating super YUMMY shredded CK that you can use on Salads, Burritos, Tacos, Nachos, etc. This picture is when I started Shredding. I like mine really shredded.

Corn and Black bean Salsa

Can of whole kernel corn

Can of black beans

( both completely rinsed)

Package of cherry tomatoes- quartered

1/2 bushel Cilantro

1 Jalapeno

1/4 of a Red Onion

1 Lime

Cummin or Taco seasoning

1/4 cup Mayo

Salt

Mix all to taste. The first time I made this I tried to keep it as close as possible to the above. But found I needed more spice. I use more onion and more Jalapeno. But it's still not too spicy, my kids love this. It should have a very light taste to it. The mayo is only really needed as a binder. I wish I had more exact measurements. Add the mayo and seasonings last so you can really try to get the taste to what you want. In my opinion this is much better after it has chilled for at least a few hours. It can be used as a Salad topping so you don't need dressing, or with Chips, or to dress up burritos. I have found many yummy ways to enjoy it. But beware, it's very addicting. I always double the batch!

The second picture listed has the shredded CK from the next post. I love this mix b/c it eliminates the need for cheese or sour cream in tacos or burritos.

This recipe is from one of my closest friends, Emily. I am hoping she will join. She is great in the kitchen.

Tilapia with wine and Tomatoes

We made this last night and it is so light and yummy! With a vege or salad and some crusty bread, makes for a nice summer meal.

4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine

Preheat BBQ grill for medium-high heat.

Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet.

Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork.

Grilled Bruschetta Chicken

Prep Time: 5 min.
Total Time: 30 min.
Makes 4 servings


1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small, boneless and skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate.
REMOVE chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp dressing.
TURN chicken over; place, cooked side up, on foil side of grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165°F).

Click here to watch a video of how to make it

Blueberry Sour Cream Cake

This is a great thing for a family breakfast. I know it will be added to our larger family get togethers.

2 cups flour
1 tsp baking soda
1 cup brown sugar
1 tsp cinnamon
1 cup chopped nuts- optional
1 cup sugar
1/2 cup butter
1 tsp vanilla
3 eggs
8 oz sour cream
2 cups blueberries

bake for 45-50 min
lightly glaze with a powder sugar, vanilla, milk, butter mixture. Can add sweetness depending on how tart or sweet the berries are.  Emily made this for us while we were in KS City.  I refused to leave without it.

No bake Chocolate Eclair Cake

9x13 straight edge pan- slightly greased

Box of Graham Crackers

2 Packages of Instant French Vanilla Pudding
3 cups milk
8 oz cool whip

Beat these three things and let set while making frosting, When frosting is done lay down whole rectangles of graham crackers till bottom of pan is covered, you may have to break the last one. Then layer the pudding, crackers again, pudding, crackers. Your top layer will be crackers.


Frosting
2 Tbsp butter
2 packages liquid or 2 squares unsweetened chocolate-(if you use hard make sure to melt with a little butter)
1 tsp Vanilla
1 Tbsp Karo light syrup
1/2 cup powdered sugar
2 Tbsp milk
Mix all together and frost the cake. Refrigerate overnight for best results

We had this while we were on our trip, Emily's (from the blog) mom made it and YUMMY!!! Not to be missed lets just say that!

Chocolate Coconut Bars

Ingredients

• 3 C finely ground cookies (12 oz.) such as graham crackers or chocolate wafers
• 1/4 C sugar
• 3/4 C (1-1/2 sticks) unsalted butter melted
• 1 C pecan pieces
• 1 C semisweet chocolate chips or chunks
• 1 can (14 oz.) sweetened condensed milk
• 1-1/2 C sweetened shredded coconut flakes

Directions

1. Preheat oven to 375, line a large cookie sheet (with sides) with parchment paper (smear sheet with butter or shortening so the paper sticks).
2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Press evenly onto bottom of prepared cookie sheet. Bake rotating halfway through, until firm, about 8-10 minutes. Transfer to a wire rack and cool about 20 min.
3. Sprinkle cooled crust evenly with pecans and chocolate chips. Pour condensed milk over the top, spreading to cover completely. Sprinkle with coconut, pat down with a spatula so it doesn't brown too quickly.
4. Bake until coconut is toasted, 10-15 minutes. Transfer to rack, cool completely. Cut into squares.

**You can experiment with the toppings and use a combo of choc. and butterscotch chips or use a different type of nut. Makes about 20 bars.

Fajitas

Does anyone have a really great fajita marinade they know about?  I have been messing around with a southwest salad and have used CK and different chipotle marinades.  But I want to try it with beef and a fajita marinade.  I'll post them when I find the right combo.  Thanks in advance.  Sorry I have been so MIA.

5 Layer Mexican Dip

• 2 teaspoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 tablespoon minced chipotle pepper in adobo
• 4 tablespoons lime juice 1/4 teaspoon ground cumin
• 1 tablespoon water
• 1/2 teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• 1/4 cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded/diced (about 2 cups) *I used diced from a can because of the current tomato salmonella scare
• 1/4 cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• 3/4 cup shredded extra-sharp Cheddar

1. Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
2. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
3. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
4. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
5. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Rosemary Chicken Salad - Cooking Light

3 C chopped roasted (I baked in the oven) skinless, boneless chicken breasts
1/3 C chopped green onions
1/4 C chopped toasted almonds chopped (put on stove in frying pan and heat until fragrant), then chop
1/4 C plain fat free yogurt
1/4 C light mayo
1 t chopped fresh rosemary
1 t dijon mustard
1/8 t salt
1/8 t fresh ground black pepper
Whole grain bread (I used a nice crusty bakery break, ciabbata)

Combine all ingredients (except bread of course), stir until combined. I put a romaine leaf on each sandwich.

Banana Bread - Martha Stewart

Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan (or use Pam)
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (aprrox. 2 bananas)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Directions
1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Asian Grilled Salmon

This is a nice summertime dinner that you can grill outside. It goes well with grilled Asparagus and served over brown rice.

• Approx. 3 lbs. of Salmon (or less)
• 2 T Dijon mustard
• 3 T soy sauce
• 6 T olive oil
• 1/2 t minced garlic

1. While the grill is heating, cut the salmon (skin side down if you have skin on it) into 4 equal pieces.
2. Whisk together mustard, soy sauce, olive oil, and garlic in a small bowl.
3. Drizzle half the marinade onto the salmon and allow to sit for 10 min.
4. Place salmon skin side down on the hot grill, discard marinade the fish was in. Grill 4-5 minutes. Turn carefully and grill for another 4-5 minutes depending on thickness.
5. Transfer fish to plate and spoon the reserved marinade on top (skinside down on plate) and let the fish to rest for 10 minutes. Remove skin and serve warm or at room temp.

Double Chocolate Cookies

Warning, these are really good - they blow away reg. chocolate chip cookies. I brought some into work and they were a big hit. Enjoy!

Ingredients

• 2-1/3 C Flour
• 3/4 C Dutch Processed Cocoa Powder (I used the Hershey's Cocoa)
• 1 t baking soda
• 3/4 t Salt
• 1-1/4 C salted butter (2-1/2 sticks) softened to room temperature
• 1 C Sugar
• 1 C firmly packed dark or light brown sugar
• 1 Large Egg
• 1 t vanilla
• 1 C white chocolate chips
• 1-1/2 C Semisweet chocolate chips

1. Preheat ovent o 350 Degrees. Grease two cookie sheets.
2. In a medium bowl, combine, flour, cocoa powder, baking soda, and salt.
3. In a large bowl (or mixer) cream together the butter and sugars. Add the egg and vanilla, mix together. Add flour mixture and mix until just combined.
4. Add the chocolate chips, mix until combined.
5. Drop the dough 2" apart on the cookie sheets (I use a small ice cream scooper for consistency in size and it's easy to dispense).
6. Bake for 15 minutes, let cool on cookie sheets. The cookies will be very soft when they are removed from the oven. They will firm up as they cool.

The cookies look great when they are done, they don't spread that much so they stay pretty chunky.

(This recipe is from Tate's Bake Shop - Southampton, NY)

I want to try these!

If any of you bakers out there get bored and want to try these I'll pay you to bring me one ;)  They look so good!  If you try it you HAVE to let me know how they turn out.  Million Dollar cookies

And these.  Not sure what my deal is.  I must be really tired today.  I've been so good about no sugar :(  Anyone wanna make some cookies?

Chocolate Fudge Mint Cookies-from Stephanie's Kitchen

Ingredients:
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped

Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth. 
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture. 
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts. 
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!

Easy Beef Enchiladas

Ok, this is my first time doing this so if I do it wrong I apologize. This is a really easy recipe although I must say it's most likely not very diet friendly :P


1 lb ground beef
2 C mozz. cheese (shredded)
2 C cheddar cheese (shredded)
1 Can Refried Beans
1 Can Cream of Mushroom Soup
1 Can Enchilada sauce
1 pkg burrito size tortillas

Brown ground beef and drain fat. Mix in 1 cup of cheddar cheese and 1 cup of mozz. cheese and the can of refried beans. Mix together over low heat until melted together. Place by large spoonfuls into tortillas and roll up. Place in a 9X13 greased pan. Mix together the cream of mushroom soup and enchilada sauce, pour over top of rolled up tortilla / meat mixture. Top with remaining cheese. Bake for 15 - 30 min. in 350 degree oven.

( I usually use the lowfat cream of mushroom, and the fat free refried beans. The 2% cheese is great with it but the fat free doesn't melt well.) I try to make it a little more good for you :P)

Spicy Baked Pork Chops w/ Oven Fries

Serves: 4

• 1 C orange juice
• 1 Tbsp. minced garlic
• 2 Tbsp. reduced sodium soy sauce
• 1 tsp. olive oil
• 4 boneless pork chops trimmed of fat ( I used 6 chops with same measurements)
• 1 C plain bread crumbs
• 2 tsp. dried basil
• 2 tsp. paprika
• 1/2 tsp. ground red pepper
• 1/4 tsp. ground black pepper
• 2 lrg. sweet potatoes

1. In a shallow, nonmetal dish, mix orange juice, garlic, soy sauce and oil. Add chops and turn to coat. Cover and refrigerate 1 hr.
2. Preheat oven to 450, coat a large baking sheet with Pam spray. In a shallow bowl, mix bread crumbs, basil, paprika, and red/black peppers.
3. Drain marinade from chops and discard. Coat chops well on both sides with bread crumb mixture. Place on baking sheet.
4. Cut potatoes lengthwise into 1/2" wedges. Place on same baking sheet and coat with Pam spray. Bake for 15-20 min. or until potatoes are crsip and chops are no longer pink in the center.

Corn, Tomato, and Bean Salad

This is great to serve at a BBQ, serves 4 (can be doubled of course)

Ingredients

• 2 C Corn Kernels (I used the frozen sweet corn from Trader Joes, just rinse in strainer to defrost). You can use fresh corn but the frozen is easier and just as delicious.
• 1 15-16oz. can of kidney beans, rinsed and drained
• 1 C chopped seeded plum tomatoes
• 1/4 C chopped onion (I use red)
• 1/2 C chopped fresh basil
• 2 Tbsp. olive oil
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. chopped fresh flat leaf parsley
• 2 garlic cloves minced (optional, can be a little strong since it's raw)

1. Combine corn, beans, tomatoes, onion and basil in a large bowl.
2. Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture and season with salt and pepper. Cover and chill, serve at room temperature.

Banana Chocolate Chip Muffins

Ingredients

• 2 C flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 C Butter
• 1/2 C firmly packed dark or light brown sugar
• 1/4 C sugar
• 1 tsp. vanilla
• 2 large eggs
• 1-1/2 C mashed bananas (approx. 3 bananas)
• 1/2 C sour cream
• 1 C chocolate chips
• 2 Tsb. raw sugar for topping

1. Preheat oven to 400, grease muffin tin or use paper muffin cups.
2. Mix the flour, baking soda, salt, and set aside. Cream the butter and sugars until they are light and fluffy.
3. Add the vanilla and eggs and mix well. Mix in the bananas and sour cream. Fold in the flour mixture, then fold in the chocolate chips.
4. Spoon mixture into the prepared muffin tin(cups). The cups will be very full, but they won't spread over. Sprinkle tops with a little raw sugar.
5. Bake for 20 minutes or until cake tester/toothpick comes out clean when inserted.

Enjoy!!

Cherry Almond Chocolate Clusters

If you like dark chocolate, you will love these!

Ingredients

• 1 cup almonds, toasted in a dry skillet over a medium-high flame until fragrant, stirring frequently, 3 to 5 minutes and coarsely chopped
• 1/2 cup cherries, dried tart, coarsely chopped (Whole Foods)
• 6 ounce dark chocolate, 72% cacao, finely chopped (Trader Joe's Carries it)

1. In a medium bowl, toss together the almonds and cherries. Line a baking sheet with waxed paper.
2. Melt half the chocolate in the top of a double boiler over 1 inch of barely simmering water, over the lowest possible heat, stirring frequently.
3. Remove the pan from the heat and stir in the rest of the chocolate.
4. Stir the fruit/nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1 inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
   Serving size: 1 cluster.