Monday, July 30, 2007
3 avocados - peeled, pitted, and mashed (optional)
1 lime, juiced
1 and 1/2 teaspoon salt
1/2 cup diced red onion
3 tablespoons chopped fresh cilantro
2 Roma (plum) tomatoes, diced
2 teaspoons diced fresh garlic
1 pinch ground cayenne pepper (optional)
1 small jalapeno,diced (optional - include the seeds for even more heat)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, garlic and jalapeno. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Wednesday, July 25, 2007
2 cans black beans, drained and rinsed
1 can white corn, drained
4 tomatoes, chopped
1/2 green pepper, chopped
1/2 red onion, chopped
4 green onions, sliced
1 jalepeno pepper, diced (with seeds for more heat)
2 garlic cloves, minced
1 bottle Italian dressing (8oz -16oz)
Combine all ingredients. Refrigerate for at least one hour to allow the flavors to blend. Serve with tortilla chips.
Monday, July 16, 2007
1 pork shoulder roast (3-4 lbs), trimmed
1 can Rotel tomatoes, undrained
1/4 c. chili powder
2 tablespoons lime juice
3 tablespoons minced garlic
2 tablespoons honey
1 tablespoon chopped, seeded jalepeno pepper
1 teaspoon salt (I just put in a pinch, thought it was a little on the salty side last time)
Cut the roast in half and place in slow cooker. Combine remaining ingredients in blender or food processor. Process until smooth. Pour over pork. Cover and cook on low 8-10 hours or until meat is tender. Shred pork with two forks. Serve with a slotted spoon on tortillas with assorted toppings.
Tuesday, July 10, 2007
I made this delicious ice cream cake for Father's Day this year. Everyone was quite impressed and thought I spent HOURS making it. Many guests commented that it tasted better than a Dairy Queen cake. It truly is amazing and an extra special treat!
This recipe comes from Kraft Foods. I attended "Cooking School" online to learn how to make it. If you need visuals (like me), go to http://www.kraftfoods.com/main.aspxs=cookingschool&m=cookingschool/video_display&vid=506
Oreo & Fudge Ice Cream Cake
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided (I used Cool Whip Lite)
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped
1.POUR the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it's well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk. (I did not add milk to mine--it spread okay. 1/4 cup seems like a lot so use your own judgement) Add dry pudding mix; stir 2 minutes or until well blended.
2. CHOP the OREO cookies roughly into chunks. They don't all have to be the same size. Stir into the whipped topping/pudding mixture.
3. ARRANGE 4 of the ice cream sandwiches, side by side, on a 24x12-inch piece of foil; top with half of the pudding mixture. Repeat the layers.
4. TOP the pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced. (It's really pretty--you can't tell it's ice cream sandwhiches)
5. FROST the top and sides with the remaining whipped topping.
6. BRING up the foil sides. Double fold the top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer. Makes 12 servings.
1 loaf (1 pound) Hawaiian sweet bread
1 block (8 ounces) Swiss cheese
3 slices red onion, chopped
1/2 cup butter, melted
1 tablespoon minced garlic
1 teaspoon salt
Cut bread diagonally into 1-in. slices to within 1 in. of bottom. Repeat cuts in opposite direction. Cut Swiss cheese into 1/4-in. slices; cut slices into small pieces. Insert into bread. Combine the onion, butter, garlic and salt; spoon over bread. Wrap loaf in foil. Bake at 350° for 25-30 minutes or until cheese is melted. Serve warm. Yield: 12-16 servings.
Friday, July 6, 2007
Antipasto Pasta Salad
1 lb small penne pasta (cook then cool under cold water)
1/4 lb. Genoa salami, chopped
1/4 lb. pepperoni, chopped
1/2 lb. Asiago cheese (try not to substitute, the Asiago is really good in it!)
1 (6oz) can of olives, chopped
1 red bell pepper, diced
3 roma tomatoes, chopped
1 (.7 oz) package dry Italian-style salad dressing mix
Mix all together, cover and refrigerate 1 hour.
3/4 c. olive oil
1/4 c. balsamic vinegar
2 Tlbs. fresh oregano (substitute dry if you don't have fresh, just decrease the amount)
2 Tlbs. fresh parsley (again, you can sub)
2 Tlbs. grated Parmesan cheese
Salt and ground black pepper to taste
Combine and pour over pasta salad, mix gently, cover and refrigerate one more hour.
(I also added some diced green bell pepper simply because I had some.)
Thursday, July 5, 2007
Blond Butterscotch Brownies
2 c. flour
2 c. packed brown sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, melted and cooled
1 tsp. vanilla extract
1 c. semi-sweet chocolate CHUNKS
4 Heath bars, coarsely choppped (I only used 3)
In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients until just combined. (Batter will be very thick.)
Spread into a 13 in. by 9 in. by 2 in. baking pan coated with nonstick cooking spray. (I pressed the batter into the pan with my hands, dampened with water.) Sprinkle with chocolate chunks and heath bar pieces. Press lightly into the batter.
Bake at 350 degrees for 20-25 minutes (mine took about 27) or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Cut into bars.
Yield: 2 dozen
Barbeque Chicken Drumsticks
Antipasto Pasta Salad - definitely a new favorite!
Hawaiian Cheese Bread
Blond Butterscotch Brownies