Black Bean, Corn and Tomato Salad

2 cans black beans (15 oz), rinsed

2 cups fresh roasted corn (4 ears)

2 cups chopped, seeded tomatoes

3/4 cup sliced scallions

2 cloves garlic, minced

1/3 cup fresh cilantro

To roast corn:

Place corn on cookie sheet. Rub each ear thoroughly with olive oil. Rub with salt and pepper. Bake at 450 degrees for about 5-7 mins then turn and bake other sides for 5-7 mins each. (corn will brown a little) Bake no more than 20 mins. total.

Dressing:

1/3 cup olive oil (regular, not extra virgin)

1/3 cup fresh lemon juice (may add more to taste)

2 tsp. salt – may be too much, start with 1 tsp, especially if using kosher salt

Mix salad ingredients in a large bowl. Mix dressing ingredients in a small bowl, stir and add to salad. Stir well. If the salad sits for awhile before serving, make sure to stir thoroughly as the dressing will settle on the bottom.

Serve with tortilla chips!

Chocolate Berry Freeze

2 cups Oreo cookie crumbs
1/2 cup butter, melted
3/4 cup sweetened condensed milk
1/3 cup frozen strawberries, thawed and chopped
2 TBSP strawberry ice cream topping
1 1/4 cups heavy whipping cream, whipped
1/3 cup slivered almonds, toasted
2 TBSP chocolate syrup

Line the bottom and sides of a 9x5x3" loaf pan with foil. Combine cookie crumbs and butter; press half of the mixture into prepared pan. Freeze for 15 minutes.

Pour half of the milk into a small bowl; stir in strawberries and strawberry topping. Fold in half of the whipped cream. Spread over crust. Sprinkled with remaining crumb mixutre. Freeze for 45-60 minutes or until firm.

In a small bowl, combine the almonds, chocolate syrup and remaining milk. Fold in remaining whipped cream. Spread over crumb layer (pan will be full). Cover and freeze for several hours or overnight. May be frozen for up to 2 months.

Remove from freezer 10 minutes before serving. Using the foil, lift dessert out of pan. Invert onto serving platter. Cut into slices. Enjoy!

Chocolate Mousse Cheesecake

This is a virtually no-fail cheesecake, but also a real crowd pleaser.

CRUST: 1/3 C. melted margarine
3 T. sugar
1 1/4 C. crushed graham cracker crumbs

Mix together and pat evenly into a 9 x 13 pan

CHEESE CAKE: 3 8 oz. packages of cream cheese, softened (I use the reduced fat)
1 C. sugar
1 t. vanilla

Beat until smooth and creamy. Spread on crust. Bake at 350 degrees for 40 minutes. Cool completely.

CHOCOLATE MOUSSE: 2 envelopes (one box) of Dream Whip
1 C. + 1 3/4 C. milk
1 t. vanilla
2 small boxes of chocolate instant pudding

Whip the Dream Whip, vanilla, and 1 C. milk for 6 minutes with an electric mixer. Then, add 1 3/4 C. milk and puddings. Continue to eat until blended and thick (about 2 more minutes). Spread over cooled cake.

Top with Cool Whip and grated chocolate.

Apricot Chicken

This isn't technically a 30-minute meal, but it only takes about 5-10 minutes to put together, just an hour or so to cook, so it averages out....

1 cup Catalina dressing
1 cup apricot jam
1 packet onion soup mix
dash of soy sauce
cut up, uncooked chicken

Put uncooked chicken (maybe 4-6 chicken breasts?) in a 9x13 pan. Mix other ingredients and pour over chicken. Cook uncovered at 350 for about an hour and 10 minutes. Great over rice! Even the kids like it...

(I often do half a recipe in an 8x8 pan)

Recipe Swap Tonight!

Just a reminder - the Recipe Swap is tonight at Mendy's at 7pm and the theme is "30 minute meals".

Spicy Sweet Potato Soup

1/4 cup sour cream
1 teaspoon grated lime zest
2 large sweet potatoes, peeled and cubed
1 tablespoon butter
1 onion, sliced
2 cloves garlic, sliced
4 cups chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 tablespoons grated fresh ginger root
1 ½ Tbsp smooth peanut butter
1 can coconut milk
1 lime, juiced
2 tablespoons chopped fresh cilantro
salt to taste

Directions
In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, coconut milk, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.Ladle into warm bowls, and top with a dollop of the reserved sour cream and a sprinkle of cilantro. If you have it, adding diced avocado is also wonderful. Enjoy!

Potato Cheese Soup

6 Large potatoes, peeled and cubed
1 Onion, chopped
1 Chicken bouillon
1 T. salt
1/2 C. Butter
9 T. Flour
6 C. Milk
2 C. Shredded cheddar

Place potatoes and onion in a large soup pot. Add water to cover potatoes plus one inch. Bring to a boil. Add salt and bouillon. In a separate pot, melt butter on medium heat. Let butter bubble, then add flour, stirring constantly. Let bubble again. Slowly add milk and cheese, continuing to stir constantly. Keep cooking on medium heat until thick and bubbly. Once thick and melted, pour into the potatoes, onion and water. Bring to a boil. Add salt and pepper to taste. Serve with shredded cheddar, bacon crumbles, chopped green onion, or anything else that sounds good to you!

Taco Soup

Also known in my house as Welfare Soup...  (because everything in it is pretty inexpensive and is generally on hand).

1 lb Hamburger

1 onion

1 can stewed Tomatoes

1 can Kidney Beans

1 can corn

1 can tomato sauce 

1 pkg taco seasoning

serve over the spiciest Doritos you can find, with Sour Cream and Cheese on top.

Brown hamburger with chopped onion.  Add all the other ingredients and 3-5 cans of water.  You don't drain anything,  the only thing that I like to do is chop up the stewed tomatoes, because they are too big straight out of the can for my taste.

Simmer together for as long as you want.  Longer the better, you can even leave it all day in the crock.  

Crunch up the spicy chips (my kids don't like spicy so they crunch up tostitos)  Top with Sour Cream and Cheese.  So yummy, and good for everyone.  Also good for hubby lunches, just pack cheese and chips in zip locks.   ENJOY!

Cheeseburger Chowder

So sorry I couldn't make it tonight (Adrian had class), but this is what I would have brought if I could have. Oh, and even though this might sound wacky or gross it's actually quite a yummy soup.:)

Cheeseburger Chowder

1/2 pound ground beef

3/4 cup chopped onion

4 tablespoons butter, divided

2 cloves garlic, minced

1 cup diced carrots

1 teaspoon dried basil

1 teaspoon dried parsley

3 cups chicken broth

4 cups peeled and diced potatoes

1/4 cup flour

1, 12 ounce can of evaporated milk

2 cups cubed Velveeta

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup sour cream

½ cup chopped pickles (for topping)

½ cup chopped tomatoes (for topping)

In a pot brown the ground beef. Drain and set aside. In same pot saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth, browned beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender.

Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly. Cook and stir for 6 to 8 minutes.

Gradually stir the cream sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add Velveeta, salt, and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and pickles, this sounds weird but its actually really good. For fun you can serve with toasted hamburger bun halves.

Cinnamon Rolls

Reminiscent of a favorite stop at the mall...

Sweet Rolls
3 ½ -4 cups Flour
1 package active dry Yeast
1 cup Milk
¼ cup Sugar
¼ cup Margarine
½ teaspoon Salt
2 Eggs

In large mixer bowl combine 2 cups of flour and the yeast. In saucepan heat the milk, sugar, margarine, and salt just till the mixture is warm (115˚ to 120˚) and margarine is almost melted, stirring constantly. [If too hot cool down] Add to flour mixture in mixer bowl; add eggs.

Beat at low speed of electric mixer for ½ minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Continue to knead and add enough of the remaining flour to make a moderately stiff dough that feels smooth and elastic. (8 to 10 minutes). Knead dough on hook for an additional 10 minutes. Shape into ball. Cover; set raise in a warm place till double (20-25 minutes).


Cinnamon Filling

1 cup Light Brown Sugar
5 Tablespoons Cinnamon

½ cup Margarine, melted

Combine the brown sugar and cinnamon. Roll part of the Dough into a 12x8-inch rectangle. Brush dough with the melted margarine; sprinkle sugar mixture on margarine. Roll up jelly-roll style, starting from long side; seal seam. Slice into rolls. (I find it easier to use Dental Floss, but I don't really have a great knife.) Place rolls, cut side down, on greased baking pan or cookie sheet. Let rise until doubled, about 35 minutes.

Bake 350˚ for 15 to 18 minutes. Top with Frosting when cooled.

1x makes 12 BIG rolls (that's what I like), or 18-24 smaller rolls (if you're lucky).

****Whipped CREAM CHEESE FROSTING****

The crowning glory that truly sets this recipe apart from all others. (Sorry to take so long for you Christie, the wait is over. :) )

4 oz. Cream Cheese
½ cup Margarine
1 ¾ cups Powder Sugar
1 teaspoon Vanilla

Place cream cheese and margarine in a mixing bowl and let them sit for 30 minutes, (so they are not too cold). Mix for 6 minutes at low speed. [If you have a KitchenAid mixer use paddle beater and mix on #2 setting.]

Switch to the Whip beaters and whip the Cream Cheese mixture for another 10 minutes at medium speed [or #6 on the KitchenAid].

Add 1 cup of the powder sugar and whip for 1 minute. Then add the remaining ¾ cup of powder sugar and whip for another minute.

Add the Vanilla and whip for 1 more minute.

Once the Cinnamon Rolls have cooled...Top with Frosting. YUM!!!

Won Tons

WARNING:  THIS RECIPE TAKES APROX. 2 HOURS OF ACTIVE PREPARATION.

1 lb Ground Pork

1 head of Cabbage Chopped

1 can sliced water chestnuts chopped

1 egg 3 TBS soya sauce 

2 pkgs Wonton Wraps (little squares found usually in the produce fridges)

Brown pork in wok (large fry pan will do, really you just need the size of the pan more then the heating style of a wok).  Add 3/4 of the chopped cabbage and cook until soft.  Then add egg, water chestnuts and soya sauce with the rest of the cabbage and put into wraps.  

Deep fry (you don't have to have a deep frier either, I do it in a small fry pan in fill it up real full, keep your stove top on or below 5.) and serve with Sweet and Sour sauce and rice.  (We pick up S&S from the Hunan Manor for dirt cheap.)

Chicken and Vegetable Boil-Spanish Style (Cocido) - Scarlett

Ingredients:

2 cups of cooked rice (to be eaten with soup after soup is cooked)
6-8 pieces of chicken with bone (Thighs, legs, if using wings you can use more)
3 potatoes cut in 1/4's
1 cassava or yucca root peeled and cut in smaller pieces (optional but can add incredible flavor and thickness to soup)
1 large tomato cut in fourths
2 carrots cut to preferred size
1/2 head of cabbage cut in 1/2 (optional)
6-8 small ears of corn
1 medium size onion cut in 1/2
1 bunch of cilantro
2 garlic cloves peeled
3 envelopes of Chicken Bullion Goya (yellow envelopes)
salt to taste and a little pepper

A few drops hot sauce (to be added before eating-totally optional but it makes it taste so good!)
1 lime cut in fourths or more (to be added to soup before eating, this is a must to add a little kick, but it's totally optional too!)


Let's get cooking!:

Fill large stock pot with water leaving 1/4 of the pot empty. Add chicken pieces, union, garlic, Sazon Goya (chicken bullion) and tomato. Cook at medium heat for 40 minutes or until it comes to a slow boil. Add potatoes, carrots, cassava, corn and cabbage. Cover and cook for 40 minutes keeping an eye on the soup to not boil over, if it's too high bring down the heat. Then add salt and a little pepper to taste. Add the bunch of washed cilantro, whole is preferable. Cover and cook for 30-40 more minutes.

If soup is cooked at slow heat it'll taste better. Allow at least 2 hours for this soup to cook in low to medium heat. This is best because the flavors really mell together if you do. Pointer: Don't cook everything together from the beginning because every vegetable cooks different, some need more time in the pot, others need less time like the cilantro. If you add your cilantro too early it'll bitter up your soup. It's best when added the last 15-20 because it tastes fresh.

Serving the soup:
Pour 1/4 - 1/2 cup of rice in deep bowl, pour soup over top of rice. Squeeze lime and hot sauce to taste. Start with a few drops of hot sauce depending on how much you can tolerate. Then add desired veggies to your bowl or you can put the vegetables on a separate place and add them slowly to your bowl as you eat.

~~~~~~

My grandma made this soup for us on rainy days, or cold days or when it was really hot outside! Really, in Latin countries you pretty much eat soup everyday as a first course followed by a meat course. My family loves to eat this on cold days and Matt loves it with lots of lime and hot sauce. You'll discover what works best for you!

ENJOY!

Chicken Noodle Soup - Jenni

3 tablespoons butter
1 cup chopped onion
3 carrots, sliced
2 stalks celery, sliced (I always try to include the leaves from the heart of the celery for more flavor)
kosher salt
2, 48 oz cans chicken broth
2 cups frozen veggie mixture (I always use the one w/ peas, carrots, green beans and corn)
3 cups chopped cooked chicken (I use a rotisserie chicken from Costco or the grocery store for this)
1 teaspoon onion salt
1/8 - 1/4 teaspoon white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
3 chicken bouillon cubes, crushed
2 cups dry noodles (I use home-style egg noodles, but rotini pasta works too)
2 1/2 tablespoons Ultra Gel (this is a sauce thickener, but if you can't find it a tablespoon of cornstarch mixed with water works too)

Melt the butter in a pot. Saute onions, carrots, and celery in butter and sprinkle with kosher salt to season them. Cook until vegetables are tender and onions are translucent. Pour in the broth. Add frozen veggies, chicken, onion salt, pepper, thyme, parsley, and crushed chicken bouillon cubes. Bring to a boil and add noodles. Cook at medium temp for about 10 minutes and check broth to see if it is seasoned to your taste - adding more salt or pepper as needed. Whisk in the Ultra Gel or cornstarch mixture and let simmer for at least 10 more minutes.

Crock Pot Stew

Sorry I couldn't make it tonight. Greg had a meeting and I was too lazy to find a babysitter, but here's the recipe I was going to make (from my sister-in-law, Yumiko Luke):

1 can tomato soup
2 cans water
2-3 cubes beef base
1 tsp sugar
salt & pepper

cubed beef
carrots
onion
potatoes
green peas
(in your preferred proportions)

Put beef in middle of crock pot and vegetables around edges and on top. Add other ingredients. Cook 8 hours on low.

January Recipe Swap Tomorrow

It's time for recipe swap again, tomorrow at Scarlett's house at 7:00pm. The theme is "Winter Comforts". Hope to see everyone there tomorrow night!

Candy Cane Cookies

This is a family tradition dating back to the early years of my grandmothers marriage. She made these every year of my childhood and my Uncle has carried on the tradition with a twist. His twist is that he makes 6 batches or more with various colors and has everyone "create" their own cookie. In the past we've had children in a snowball fight, a UPS truck, Christmas trees and Christ in a Manger. The kids have a great time eating their "play dough" as cookies. Enjoy!

Cream together:
1/2 Cup shortening (butter or original)
1/2 Cup butter/margarine
1 Cup confectioner sugar, sifted
1 egg
Add:
1 1/2 teaspoon almond extract (optional, I usually don't add this.)
1 teaspoon vanilla (if I don't use almond extract I increase this by 1/2 tsp)
(I add food coloring at this stage of the "game" because adding them later makes them heavy and stiff.)
Sift together and Add:
2 1/2 Cup flour, sifted
1 teaspoon salt

Candy Cane topping;
1/2 Cup crushed candy cane, make into a powder
1/2 Cup granulated sugar

Preheat oven to 375. Let dough refrigerate for at least 30 minutes before handling. Shape dough and dough in Candy Cane topping or sprinkle over the top. Bake at 375 for 8 minutes. Recipe yields approximately 2 dozen 6-inch candy canes.

Pinwheel Cookies from Family Fun Magazine

RECIPE INGREDIENTS:
1 1/4 cups unsalted butter, softened
1 1/2 cups confectioners' sugar
1/3 cup granulated sugar
1 tablespoon vanilla extract

1 Egg
3 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder

1. Using a wooden spoon, cream the butter until it's smooth (see tip below.) Stir in the sugars and vanilla extract until they're evenly blended. In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the creamed mixture one third at a time, stirring after each addition, until the dough is evenly blended.

2. Set aside half of the cookie dough. Add the cocoa powder to the remaining dough and stir until it is fully incorporated.

3. Divide the chocolate dough in half. Place each half on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic. Repeat the process for the vanilla dough. Refrigerate the 4 squares until firm, about 1 to 2 hours.

4. Unwrap one piece of the chilled vanilla dough, leaving it on the plastic. Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches. If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes. Unwrap a piece of the chocolate dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.

5. Remove the top piece of plastic wrap from both rolled doughs and invert the chocolate dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side. Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go. Wrap the log in the plastic and refrigerate it for at least 2 hours. Repeat the process with the 2 other pieces of dough.

6. Heat the oven to 350°. Line 2 shiny, heavy baking sheets with parchment paper. Unwrap one of the logs and slice it into 1/4-inch-thick rounds. (See tip below for a safe, kid-friendly way to slice dough.) Arrange the slices on the parchment about 1 inch apart and bake them for about 13 minutes. When done, they'll still be a little soft to the touch -- the cookies will have a better texture if you don't let their edges brown.

7. Leave the cookies on the sheet for 1 minute, then transfer them to a wire rack to cool. Slice and bake the second log as the first. Makes about 4 dozen cookies.

(To line up the layers, I put a piece of plastic wrap in a small cookie sheet(that has a small edge)and roll the dough out to the edges. I press the corners into the pan's shape, then lift that out and do the same with the next layer. Don't overcook. My cookie sheets are darker and it only takes about 8 min at 350. )

Hershey's Double Chocolate Mint Cookies

2/3 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

1 cup flour

1/2 cup cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1 2/3 cups (1, 10 oz. bag) Hershey's mint chocolate chips

Preheat oven to 350. Beat butter and sugar until creamy. Add egg and vanilla. Mix well. In a separate bowl combine flour, cocoa, baking soda, and salt. Gradually add to the butter mixture, beating well. Stir in the chocolate chip by hand. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8-9 minutes or until just set; do not overbake. Cool slightly; remove from cookie sheets to wire racks. Cool completely. Makes about 2 dozen.

Nut and Orange Cookies- Cheri Meiners

Dough:
1/2 cup butter
11/2 cups sugar
2 eggs, beaten
2 cups flour
1 t baking powder
1/4 t salt
1 T orange zest
1/3 cup squeezed orange or orange juice
1/4 t lemon extract
1/4 cup chopped Brazil or other nuts

Icing:
1 cup confectioner's sugar
2 T water
1 t lemon juice

3/4 cup finely chopped nuts


Preheat oven to 350 degrees. Grease a cookie sheet. In a large bowl, cream butter with sugar. Add eggs and mix well. Sift together dry ingredients and add to egg mixture. Mix in orange rind, orange juice and lemon extract. Fold in Brazil nuts. Drop by spoonfuls of batter onto cookie sheet, 2 inches apart. Bake for 10 to 12 minutes. To prepare icing, mix together confectioner's sugar, water and lemon juice. Spoon over hot cookies and sprinkle with chopped nuts. Let cool.

Apricot Twists

2 cups flour

1/3 cup sugar

½ tsp salt

¼ tsp ground mace *

¼ tsp baking powder

¾ cup butter

5 to 7 Tbls ice water

¼ tsp lemon extract

¼ cup apricot preserves

milk

Stir together flour, sugar, salt, mace & baking powder. Cut in butter till mixture resembles coarse crumbs. Combine 1 Tbls ice water and the lemon extract and sprinkle over part of the mixture. Gently toss with fork & push to side of bowl. Repeat with remaining ice water, a Tbls at a time, till all is moist. Form into a ball. Cover & chill about 30 minutes or till easy to handle.

Divide dough into quarters. Roll two of the quarters into 12x4 inch rectangles & spread with preserves. Roll remaining two quarters into 12x4 rectangles and carefully place over those spread with preserves. Trim edges.

Cut each rectangle into twelve 4x1inch strips. Twist each strip twice. Place on an ungreased cookie sheet. Bake in a 375˚ oven for 15 minutes. Remove and brush with milk, then sprinkle with additional sugar. RETURN to oven and bake 5 to 8 minutes more or till done. Remove and cool. Makes 24.

* I couldn't find ground mace at the store, so I substituted ground allspice.