Green Beef Enchiladas

There are a couple of recipe magazines that I like to read and Taste of Home is one of them.  They have some fun contests and I love to see which recipes are the Grand Prize winners.

This enchilada recipe won a Southwestern dish contest and I couldn't wait to try it out.  I took one look at the ingredients for the sauce and wished I had thought of it myself.  Genius.

These were really tasty and I can't wait to try this sauce out on chicken enchiladas.

1 lb. lean ground beef
1/3 cup chopped onion
1 garlic clove, minced (I used 2)
3/4 cup salsa
1 Tbs. cornmeal
2 tsp. chili powder
1 1/2 tsp. cumin
1 tsp. dried oregano
salt/pepper to taste
12 corn tortillas, warmed
shredded cheese

Sauce:
1 1/2 cups frozen white corn, thawed
1 (4 oz) can green chilies
1 cup fresh cilantro
1/3 cup heavy whipping cream
salt/pepper to taste

*Saute beef, onion and garlic until beef is no longer pink.  Remove from heat and stir in salsa, cornmeal and seasonings.  Spoon about 1/4 cup of meat mixture down the center of corn tortillas, sprinkle some cheese and then roll up and place seam side down in a 9x13 greased pan.
*Put all of sauce ingredients in a food processor and pulse until well blended.  I think I blended the sauce too long because in the magazine picture, it wasn't so green and you could see bits of cilantro.  Spoon over enchiladas and top with more cheese.  Cover and bake at 350 for 30 minutes, then uncover and bake for 5-10 more minutes.

The original recipe calls for ground turkey, flour tortillas, and olives on top.

Rice Krispie Bunnies

I have to give a shout out to our mother who got all cute and crafty on us this Easter and made these delicious bunnies.

Just when you think you know someone, they surprise you with  mad craft skills.

Good job, Grandma Lana!  The kids loved it.

*I don't know exactly how she did this but I'm going to take a guess...

Rice Krispie treats shaped into bunnies
Dipping chocolate
Sticks
Frosting
Cute little candies

Malted Robin Egg Cookies

I know Easter is over but I just had to post this recipe.  When it comes to Easter candy, Robin Eggs are hands down my favorite.  I usually buy them right when they appear on the grocery store shelves after Valentine's Day and don't stop eating them until long after Easter.  That's right, I stock up before Easter is over so that I can eat them long after the holiday ends. Yes, I'm that obsessed.  So, a few days ago, it hit me:  Robin Egg Cookies!  Why had I not thought of this before?!  I decided to use my favorite chocolate chip cookie recipe and add malt powder and crushed Robin Eggs.  I then googled it and apparently lots of other people have thought up this concoction too.  Anyways, they turned out delicious, chewy and perfect for Easter!!  So cute and colorful.

Malted Robin Egg Cookies

1 cup butter, softened
1 cup brown sugar
3/4 cup sugar
2 eggs
1 Tbs. vanilla
3/4 tsp. baking soda
3/4 tsp. salt
1/2 cup malted milk powder
3 cups flour
1 cup chocolate chips
2 cups robin eggs

Cream butter and sugars.  Add eggs and vanilla and mix well.  Add dry ingredients and chocolate chips.  Place Robin Eggs in a ziploc bag and seal.  Crush candy eggs with a rolling pin.  Add Robin Eggs to dough and mix until combined.  Scoop onto cookie sheet.  Bake at 350 for 11 minutes.

Creamy Berry Goodness

I would like you to meet my new favorite recipe.

I'm not even sure what it's called, but I have fallen in love.

My gorgeous and talented cousin/friend, Amy, brought this to a book club date night that we had a few weeks ago and I was sold on the first bite.

It's one of those things that you taste and then say...

What is in this?  This is so good!  How do you make it?

Thank you, Amy, for sharing this recipe and changing my life forever.

Just look at that deliciousness and tell me you don't want a bite right now.

Frozen mixed berries (I used two smaller bags from Walmart)
1 tub Cool Whip*
1 large container of vanilla yogurt (I used Stoneyfield french vanilla)
1 small package of cheesecake pudding mix

Pour berries into a large bowl.  Add the Cool Whip and yogurt and then sprinkle on the pudding mix.  Stir together really well until it's all combined and looks pretty.  Chill before serving.

*I made whipped cream instead of using Cool Whip.  I bought a small carton of whipping cream and whipped it up until it was stiff.  I only sweetened it a little (2 Tbs. of sugar) since the yogurt is sweet.

Reese's Pieces Cookies

 My husband LOVES Reese's Pieces.  He can down a bag of them in a matter of minutes.  I, on the other hand, don't fancy those peanut butter candies much.  Don't get me wrong, if they are in front of my face, I will certainly eat them.  I just wouldn't choose them for my treat.  Give me some almond M&M's instead.  But being the loving wife that I am, I bought a bag of the Reese's Pieces baking bits to make cookies for my hungry husband.  I used the recipe on the back of the bag.  End result:  soooo good!  Seeing that I've eaten 4 cookies already today, they are better than I thought they would be.  They are chewy and moist and I love the hint of peanut butter from the Reese's Pieces.  Forgive me Reese's Pieces for doubting you!

Reese's Pieces Cookies

1 cup butter, softened
1 cup brown sugar
2/3 cup sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups oatmeal
2 cups flour
1 cup chocolate chips (I added these just because)
1 bag Reese's Pieces baking bits

Cream butter and sugars.  Add eggs and mix well.  Add vanilla, dry ingredients and Reese's Pieces.  Spoon onto cookie sheet and bake at 350 for 11 minutes.

Brown Butter Chocolate Chip Cookies

Every where I look, people are browning their butter.

It seems to be the latest trend in baking and I am all about butter so I had to try it out.  

When it comes to fashion trends, I am usually about a year behind.  I have never caught up since having my first baby 12 years ago.

Baking is a different story.  

If something doesn't work out, nobody has to know about it.  Well, lucky for you, this brown butter cookie worked out just fine and had a great flavor and texture to it.

I got the recipe off of Picky Palate so you know it's a good one because that girl knows her goodies.

1 cup butter (2 sticks)
1 1/4 cups light brown sugar
1/4 cup sugar
2 eggs
2 tsp. vanilla
2 3/4 cups flour
1 1/2 tsp. baking soda
1/2 tsp. sea salt
1 bag chocolate chips

*Place butter in a saucepan over medium heat, swirling pan to melt.  Once melted, watch carefully.  It will foam, then boil, then little brown bits will start to form around the sides and bottom of pan.  Once butter turns a golden brown, remove from heat.  Transfer to a glass bowl and let cool for 5 minutes.  Mix both sugars together then add the brown butter, eggs and vanilla.  Mix well.  Add dry ingredients and then chocolate chips.  Scoop onto cookie sheet and sprinkle tops with sea salt.  Bake for 9-10 minutes at 375.  Let cool for 5 minutes on pan before transferring to cooling rack.

Shish kabobs

Spring has finally sprung hear in Utah which means it is time to BBQ. Oh how I love summer foods. This is a family favorite, and would be a fun Easter dinner. I guess a good indicator that these are good is that every single time I make them at a BBQ, some calls and asks me for the recipe. My husband will eat ten kabobs before I make him stop. Not kidding.



Here he is sneaking a bite, while wearing his favorite jersey.

Just cut up a bunch of your favorite vegetables; bell peppers, onions, cherry tomatoes, zucchini, and then pineapple (I usually soak this in a little brown sugar for an extra delicious kick). Sometimes we just make all pineapple kabobs, it tastes like you are at Rodizio Grill.
The key to these yummy kabobs is the marinade. You can make this with any kind of steak (our favorite is rib eye) or chicken.

Meat Marinade for the Kabobs
½ cup apple juice
¾ cup sugar
½ soy sauce
½ cup oil
1 clove garlic
½ t ginger
½ onion chopped

Marinate meat as long as desired (a least an hour). While these are marinating soak skewers in water for at least a half an hour. Cut in strips and put on a skewer with the veggies and pineapple then grill on the BBQ.
Here is a fun side to stick with the kabob theme;
If you want to continue even more with the kabob theme you can make strawberry shortcake kabobs by just cutting up some angel food cake and strawberries and throw them on a skewer. Then dip them into whipped cream. Really you can cut up and put just about anything on a stick, we have also done breakfast kabobs, get creative! Happy Spring!