SURPRISE COOKIES

1 1/2 cups butter
1 1/2 cups peanut butter
2 cups sugar, divided
1 1/2 cups brown sugar
4 eggs
3 3/4 cups flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
Milk Duds

Cream butter and 1 1/2 cups sugar together.  Add dry ingredients.  Mix and roll into balls with a milk dud in the middle.  Roll in sugar. Bake at 350 degrees for 10-12 minutes.

CARAMEL PECAN BARS (PALEO)

For the crust

• 1.5 cups pecans
• ¾ cup almond flour/meal
• ¼ cup Gold Label Virgin Coconut Oil, melted
• 1 egg, whisked
• 1 tablespoon Raw Honey
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt

For the caramel

• 12-14 medjool dates, pitted and soaked in water for an hour
• 5-6 tablespoons canned coconut milk
• 3 tablespoons water
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat your oven to 375 degrees.
2. Add your pecans to a food processor and blend until you get more of a meal or flour, then add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter.
3. Add that pecan butter to a large bowl then add your almond flour/meal, baking soda and powder and salt, then add your egg and whisk all ingredients together.
4. Grease a bread loaf pan with coconut oil and then add your crust ingredients to the pan and use a spoon to spread out evenly.
5. Put in oven and bake for around 25-30 minutes or until middle is cooked completely through. Use the toothpick method to test it.
6. While the crust bakes, lightly clean out your food processor (I licked it clean so I didn’t have an issue having to use any dish soap. wow.) then add your dates.
7. Turn on until dates have broken down (less than a minute) then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
8. And add your vanilla extract and pinch of salt.
9. Process until you get a caramel. BOOM.
10. Once your crust is done baking, let cool for about 10-15 minutes.
11. Top caramel over crust using a spoon to smooth out.
12. Put in fridge for 30 minutes to an hour to set. Or consume right then really.
13. Keep in fridge if you have leftovers!

HAM & CHEESE SLIDERS

24 good white dinner rolls -

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

EASY MINT CHOCOLATE COOKIES

1 devils food cake mix
2 eggs
3/4 cup shortening
1/2 teaspoon vanilla
Andies mints

Mix together and roll into balls.  Cook at 375 for 7 minutes.  Top with Andies mints right out of oven.  Let melt and spread with knife.

ICE WATER CAKE

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 squares chocolate (or equivalent in cocoa powder)
1 1/4 teaspoon soda
1/2 teaspoon salt
2 1/2 cups flour
1 1/4 cups ice water

Add ice water last.  Bake at 350 degrees until done.

FROSTING
5 tablespoons flour
1 cup milk
2 sticks butter
1 cup sugar (granulated)
1 teaspoon vanilla

Cook flour and milk over medium heat in a saucepan.  Whisk until thickened.  Cool.  Beat together sugar, butter and vanilla.  Then add cooled flour and milk mixture and beat until fluffy.  Frost cooled cake.  

PASTA WITH SAUSAGE & FRESH TARRAGON TOMATO SAUCE

1 lb medium pasta shells or rigatoni
 1/2 lb mild Italian sausage, casing removed
4 large tomatoes, halved
1 clove garlic, finely chopped
2 teaspoons chopped fresh tarragon
salt and pepper
4 oz feta cheese
EVOO for drizzling

In a skillet, crumble and blacken sausage.  Set aside to cool and drain excess liquid.  In a large pot of boiling water, cook the pasta until al dente.  Meanwhile grate the cut sides of the tomatoes on the large holes of a box grater into a large bowl, discarding the skins.  Add the garlic, tarragon, salt and pepper to the bowl and toss to combine.  Drain the pasta, then toss with the tomato sauce and about 3 tablespoons feta.  Divide among 4 bowls; season with salt and pepper, drizzle with EVOO and top with the remaining feta.

CHICKEN SALAD-STUFFED TOMATOES

4 large tomatoes
1/4 cup mayonnaise
2 cups finely chopped rotisserie chicken
1 cup fresh corn kernels
1/2 cup snipped chives (or scallions)

Core tomatoes.  Scoop flesh into strainer set over bowl to catch juice.  Mix together 1/4 cup of juice, the mayonnaise, chicken, corn and chives; season.  Spoon into tomato shells.  Serve with greens.

SCRIPTURE COOKIES

Beat together:
3/4 cup Psalms 55:21
1/3 cup 2 Nephi 26:25
1 1/2 cups Jeremiah 6:20
2 Isaiah 10:14

Add:
2 cups 1 King 4:22
1 teaspoon The Song of Solomon 4:14
1 teaspoon D&C 101:39
1/2 teaspoon 1 Corinthians 4:6
3 cups D&C 89:17
1 cup Samuel 30:12

Drop by spoonfuls onto greased cookie sheets.  Bake at 350 for 15 minutes but not before reading Joseph Smith History 1:37 and D&C 133:11.


We made these for a young women's activity and I thought it would make a really cool family home evening activity as well.

STRAWBERRY-BLUEBERRY PIE

2 sheets roll-out pie crust
2 tablespoons butter, melted
White sanding sugar, for top of crust
4 cups strawberries, washed and hulled
1 cup blueberries, washed
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch salt

Preheat the oven to 400 degrees F.
Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel. *Cook's Note: For a fancier crust: use a 1 to 1 1/2-inch circular cookie cutter and cut out circles. Set aside.

In a medium bowl, mix together all of the filling ingredients and pour into the crust.
Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries. Brush the top with the melted butter and sprinkle the sanding sugar. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F. and bake until the top is golden brown, another 30 minutes. Let cool before serving with Strawberry Whipped Cream, if desired.

Adapted from here.

STRAWBERRY SALSA

1 lb strawberries, hulled and diced
1/4 cup thinly sliced scallions
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon agave syrup or honey
1/8 teaspoon salt

Gently mix ingredients together in a bowl.  Sere with tortilla chips or over fish or chicken.

PAULA'S PORK NACHOS

1 pork loin
1 can of coke
1 cup of brown sugar
1 jar of chunky salsa

Cook the pork, with just a bit of water, in a slow cooker for 2 hours.  Drain off juices.  Add coke and brown sugar and cook for another 2 hours.  Remove pork and shred.  Add salsa to brown sugar and coke mixture.  Return shredded pork to the liquid mixture and cook for another couple of hours.  Serve over tortilla chips with cheese, cilantro, sour cream, etc.

LIME-CILANTRO CREMA

1/4 cup thinly sliced green onions $
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise $
3 tablespoons reduced-fat sour cream $
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Serve with fish tacos.

STRAWBERRY LIMEADE

2 cans frozen limeade
1 can Fresca
1 cup frozen strawberries, chopped

Mix limeade and 6 cans water.  Add Fresca and frozen strawberry pieces.

Delicious, easy summer drink.

CORN & BLUEBERRY SALAD

6 fresh sweet corn, husked

1 cup fresh blueberries

1 cucumber, sliced

¼ cup finely chopped red onion

¼ cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely chopped*

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

½ teaspoon ground cumin

In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.

SOUR CREAM NOODLE BAKE

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

From The Pioneer Woman

SANTA FE CHICKEN SALAD WRAPS

This was delicious.

For the Chicken Salad
2/3 cup sour cream
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 - 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
1 stalk celery, diced
2 cups poached, diced or shredded chicken
2/3 cup black beans, I like Bush's brand best
1/3 cup diced red bell pepper
1/3 cup corn kernels

For the Wraps
Santa Fe Chicken Salad
Burrito Sized Tortillas
Salad Greens or Baby Spinach
Avocado Slices

For the Chicken Salad:
In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.
Add the chicken, green onion, and celery to the sour cream mixture. Stir until the chicken is well coated.
Fold in the black beans, bell pepper, and corn. Cover and chill until serving.
To Prepare the Wraps:
Layer chicken salad, salad greens or baby spinach and avocado slices inside burrito sized tortillas. Fold up the ends and roll the wrap to seal it. Slice in half. Serve with salsa on the side, if desired.

From: http://www.goodlifeeats.com/2011/05/santa-fe-chicken-salad-wrap.html 

CINNAMON SYRUP

1 cube butter

1 cup sugar

1/2 cup buttermilk [or use 1/2 cup milk + 1/2 tsp. vinegar]

Bring above ingredients to a vigorous boil in a large saucepan. Remove from heat & add:

1 tsp. vanilla

1 tsp. baking soda

The baking soda will make the syrup rise generously.

Sprinkle generously with cinnamon.

Stir & enjoy!

Stores well in fridge -- just heat up when ready to re-use.

CHICKEN WITH MUSTARD CREAM SAUCE

4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano


Add olive oil to a large skillet and preheat over medium-high heat.  Season chicken breasts with salt and pepper.  Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once.  Transfer to a plate and keep warm.  Pour chicken broth into hot skillet.  Whisk in the cream, mustard and tarragon or oregano.  Cook and stir for about 2 minutes.  Pour sauce over chicken and serve.

CHICKEN TORTILLA SALAD

2 chicken breasts, cooked and shredded

2 limes, freshly squeezed

1/2 tablespoon cumin

salt to taste

1/4 cup finely chopped cilantro

1 red bell pepper, diced

1 green bell pepper, diced

1/2 onion, diced

1 can black beans, rinsed and drained
1 can corn, drained

1 tub pre made pico de gallo

Jalapenos, to taste {optional}

Andy loved this - he said it tasted like the summer version of Chicken Tortilla Soup which is a big favorite of ours.  The great thing about it was that it made for 2 meals.  We served it on cheesey-crispy tortillas once and then over tortilla chips as nachos for the second meal. Both delish.

MEXICAN CORN ON THE COB

 

From here.

Roasted Corn with Queso, Cilantro and Chile 
(Mexican Street Corn)

(adapted from Saveur)

4 large ears corn

butter

sea or kosher salt and freshly ground black pepper, to taste

1/2 cup mayonnaise

1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated

4 tablespoons fresh cilantro, minced

4 teaspoons chile powder

1 lime, cut into four wedges

1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes.

2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.

BUTTERMILK RANCH CHICKEN

1 cup buttermilk
1/2 cup mayonnaise
1/2 tsp dried mustard
1 tablespoon chopped fresh chives
1/2 teaspoon dried dill
salt and pepper
4 thin-cut chicken breast cutlets

Combine all ingredients up to oil.  Marinate 45 minutes (or overnight).  Grill until cooked through.

CHICKEN WITH BASIL ARTICHOKE SAUCE

From here.

    4 boneless skinless chicken breast halves (4 ounces each)
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 tablespoon canola oil
    2 tablespoons lemon juice
    SAUCE:
    3-1/2 teaspoons cornstarch
    1-1/2 cups milk
    1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
    3 tablespoons grated Parmesan cheese
    2 tablespoons minced fresh basil
    2 tablespoons white wine or chicken broth
    2 teaspoons lemon juice
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20–25 minutes or until chicken juices run clear.
    Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken. Yield: 4 servings.

TWICE-BAKED POTATOES WITH ROSEMARY AND FETA

You know when you see a picture of a recipe on Pinterest and then you fall in love?  And then you try it and are disappointed?  I was afraid that would happen with this one, but NO.  I fell even further in love.  These are dynamite good.


From here.

10-15 tiny or 6-8 medium red potatoes
olive oil
1/2 c crumbled feta cheese
3 T fresh rosemary leaves
salt and pepper, to taste

To bake: Preheat oven to 450F. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on a baking sheet. Drizzle 2-3 T olive oil over potatoes. Bake 45-50 minutes until fork can be inserted easily. Remove baking sheet from oven, and cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to oven and bake 15-20 minutes until edges and cheese are golden-brown and crunchy.

To grill: Heat grill to medium-high. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on tin foil. Drizzle 2-3 T olive oil over potatoes. Place another sheet of tin foil on top, and fold in sides to seal. Grill 25-30 minutes until fork can be inserted easily. Remove foil packets from grill, place on a flat surface and open foil carefully. Cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to grill (in unsealed packets) 5 minutes until edges and cheese are golden-brown and crunchy.

WISCONSIN CAULIFLOWER SOUP

From http://www.utahdealdiva.com/2011/01/wisconsin-cauliflower-soup.html

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.

Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 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 mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.

ISLAND PORK TENDERLOIN

16 ounces pork tenderloin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 teaspoons olive oil
1/4 cup brown sugar, packed
1/2 tablespoon fresh garlic, finely chopped
1/2 tablespoon Tabasco sauce

If you want your house to smell amazing, make this!!  It is so fragrant, delicious and EASY.
Preheat oven to 350 degrees.  Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.  Heat 1 tablespoon oil in a 12-inch skillet over moderately high heat and brown pork, turning, about 4 minutes.  Stir together brown sugar, garlic, and Tabasco sauce and pat onto top of tenderloin.  Place pork in a roasting pan (or keep in skillet if it is oven safe) and cook in the oven for 20 minutes. 

ISLAND PORK TENDERLOIN SALAD
1/2 orange, peeled and cut
1 cup fresh spinach
1/2 red bell pepper, cut lengthwise into this strips
1 tablespoon golden raisins
1 cup Napa cabbage, shredded
6 ounces Island Pork Tenderloin
2 tablespoons cumin vinaigrette

Peel and cut oranges crosswise into 1/4 thick slices and set aside.  Toss spinach, cabbage, bell pepper, and raisins in a large bowl.  Prepare the dressing.  Mound salad mixture on a large plate.  Arrange pork and orange slices on top and drizzle with dressing.

CUMIN VINAIGRETTE
2 tablespoons fresh lime juice
1/2 tablespoon oranges juice
1/2 tablespoon Dijon mustard
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil

CHICKEN PESTO PASTA

1 pkg penne pasta, cooked al dente
1 rotisserie chicken
1/2 jar sun-dried tomatoes
1 pkg fresh Mozzarella cheese pearls
1/2 jar pesto sauce

Toss ingredients together and serve warm.

BAKED EGG CUPS

12 Eggs
12 thin slices of deli ham (round)
1/2 Cup of your favorite cheese (I used Parmesan)
1/2 Cup diced scallions
Fresh cracked Sea Salt and Pepper


Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.