Magic Cookie Bar Cookies

1 1/2 cups graham cracker crumbs (I cheat and the buy the ones at the store instead of making my own)
1/2 cup flour
2 tsp baking powder
1 can sweetened condensed milk
1/2 cup (1 stick) butter, softened
1 1/3 cups coconut
1 1/2 cups chocolate chips
1 cup nuts

Preheat oven to 350. Combine well together crumbs, flour, baking powder, milk, and butter. Stir in chocolate chips, coconut, and nuts. Drop by spoonfuls on greased cookie sheet. Bake for 8-10 minutes, until edges just start to brown ever so slightly.

Sooo yummy! Definitely my new go-to recipe when I need to make something quick. Just like the Magic Cookie Bars but in a cookie form! I used mini chocolate chips and I think next time I will just do one cup, I don't like my cookies super chocolaty. And I kind of formed the dough into small balls so they would have better shape instead of just dropping them on the cookie sheet, I need to get a cookie scooper thingy.

Charred Corn Guacamole

My latest find - Better Homes and Gardens Ultimate Mexican cooking magazine. Found it at Costco, LOVE IT! It has lots of yummy recipes!

Charred Corn Guacamole
1/2 cup fresh corn kernals (1 ear) or frozen whole kernel corn
2 tsps olive oil
2 tsps lemon juice
1/4 tsp ground cumin
1/8 tsp salt
Mix in small bowl. Preheat broiler. Spread corn mixture in a shallow baking pan. Broil corn mixture 4 to 6 inches from heat for about 5 minutes until lightly charred and tender; set aside.

2 very ripe small avocados, halved, seeded, and peeled
2 TBS lime juice, or lemon juice
2/3 cup finely chopped, seeded tomato (about 2 small)
2 TBS finely chopped red onion and/or green onion (I just used green)
1 fresh jalapeno chili pepper, seeded and finely chopped
2 TBS snipped fresh cilantro
1/4 tsp kosher salt or sea salt or 1/8 tsp table salt
Few dashes of Tabasco

Place one avocado in a medium bowl. Using a fork, mash the avocado with lime juice, mixture will be lumpy. Chop remaining avocado. Stir chopped avocado, corn mixture, tomatoes, onions, jalapeno, cilantro, salt and Tabasco into mashed avocado, stirring until well mixed. Serve immediately or cover well and refrigerate for up to 4 hours. Makes about 2 cups.

* Ummm, this was SUPER yummy! Seriously, it was. We just had plain old tacos and this really added some great flavor. Took a bit of time to prepare, but soooo worth it. I didn't have a jalapeno and it still tasted great!

*And an update on the Chicken Tostada recipe, I have started added a little bit of chipotle flavoring to it to spice it up a bit. Makes it sooo much better.

Lemon Buttermilk Cookies

From 2peas (I used her picture too). I love her recipes. They always seem so light and fresh. Yum!

These cookies were super good. They were so moist and had just the right hint of lemon, I will be making them again! Perfect for spring :)

For the cookies:
1 ½ cups unbleached all-purpose flourZest of two lemons (I added extra, I love lemon)¼ tsp. baking soda¼ tsp. salt6 Tbsp. (3 oz.) unsalted butter, at room temperature¾ cup granulated sugar1 large egg½ tsp. vanilla extract1/3 cup well-shaken buttermilk
For the glaze:¾ cup confectioners sugar, sifted1 ½ Tbsp. well-shaken buttermilk¼ tsp. vanilla extract
Lemon zest (I added this)

Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, zest, baking soda, and salt.
In the bowl of a stand mixer, beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed.
Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 ½ inches between each cookie. Bake, 1 sheet at a time, for about 11 minutes per batch. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.

For the glaze:

Whisk together the sifted confectioners sugar, buttermilk, and vanilla. I also added in lemon zest. Brush or spoon the glaze onto the warm cookies. Allow cookies to sit on the rack until the glaze is set.

Spring Shells and Cheese AKA Grownup Macaroni :)

This grown up mac & cheese from food network is SUPER good. I didnt know if Kyle would like it much, but what do you know he ate ALL the leftovers and then asked me to make it again 1 day later and ate all those leftovers too. Yes, I think this one is a keeper!!

I halfed it and it was enough for 2 meals. And I also added chicken to make it more of a complete meal and we had fruit on the side. It was a pretty satisfying meal :)

Ingredients
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk (I used 2%)
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten (I just used one whole egg even when I halfed it, for extra protein)
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups) *** I used Muechester because greyere is SOO expensive!
4 ounces baby spinach

*Directions
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving

Mom's Lemon Poppy Seed Cake

This is the BEST Lemon Poppy Seed Cake. It is SOO moist because of the pudding and the cinnamon and sugar crust on the outside is delicious!

But I MUST warn you - This is very addicting!! My Mom made it once and I think I had 5 pieces.... Be ware!

Mom's Lemon Poppy Seed Cake

Ingredients
1 Yellow Cake Mix
1 sm Package of Instant Vanilla Pudding
4 eggs
1/2 C. Oil
1 C. Water

Mix 10 min in Bosch or Kitchen Aid on Level 1 speed
Add 3 T Poppy Seeds
After spraying bundt pan with pam, sprinkle a heavy amount of cinnamon and sugar to coat the pan pretty thick.
Pour 1/2 mixture into bundt pan, sprinkle more cinn and sugar, then pour in remaining batter
Bake at 375 for 40 min
Remove immediately to a wire rack after baking.

ENJOY ! :)

Chicken Tostadas

I am giving up on taking pictures! It just doesn't look good on my glass plates.

Chicken Tostadas
*courtesy of my Better Homes and Gardens Ultimate Slow Cooking

2 jalapenos, seeded and finely chopped
8 cloves of garlic, minced
3 Tablespoons chili powder
3 Tablespoons lime juice
1/4 tsp bottled hot sauce
1 medium onion, sliced and separated into rings
2 pounds boneless skinless chicken thighs

-Place chicken and onions in slow cooker. (I used my smaller one and greased it.) Combine jalapeno peppers, garlic, chili powder, lime juice, and hot sauce and pour over chicken. Cover and cook on low for 5-6 hours, high 2 1/2 to 3 hours.
-Remove chicken and onions from slow cooker, reserving 1/2 cup of cooking juices. Using two forks, shred chicken. In medium bowl, combine chicken, onion and reserved juice. (I didn't have that much juice left so I just shredded it in the crock pot and turned it to warm until Dall got home.)

1 can fat-free refried beans (I warmed mine first)
Tostada shells (I used the crunchy stand and stuff taco shells)
Shredded cheese
Lettuce
Salsa
Sour Cream
Olives

-Spread beans on shell, top with hot chicken mixture and cheese, and then layer ingredients however you want!

*Don't skimp on the spices! I only used 1 jalapeno and dumped in a bunch of chili powder and garlic and while it still had good flavor, but it was pretty mild. Next time, I will do it all! I have started adding some chipotle spice to add more flavor. You could use the powder or about 1 TBS chopped of the chipotle in adobo sauce.
*Tonight we are having leftovers and I am making your yummy rice to go with it!

Healthy, almost fat free, Fries

A co-worker told me that her husband makes these all the time, and I had to try them. They are actually super good. I can never get baked fries to turn out crispy enough for us, and these did the trick! And one of the best parts is they are almost totally fat free!! The only oil you use is the pam (I use olive oil spray) for the pan. Yum! And its so simple its hardly even a recipe.

*Directions
Beat the white of one egg until frothy.
Toss sliced potato into egg white until evenly coated. (one egg white is enough for one med-large potato, or 2 small ones.)
I like to sprinkle on a variety of salts and seasonings before baking.

*Bake at 400 for about a half hour or until crispy. (the more potatoes, naturally the longer it takes.)

Enjoy!

Mexican Rice

Another success from Food Network Mag.
This was SOO good! Sadly I am pictureless again.. Oh well. You have to try this! Its so easy and so good. I half the recipe and its perfect for us.

*Ingredients
2 c. long grain white rice (I admit... I use minute rice and it works just great)
3 T vegitable oil
1 clove garlic, chopped
1/2 white onion, chopped
4 plum tomatoes (although I could only find cherry tomatoes so I used quite a few of them)
1 jalepeno pepper, halved (or a more mild pepper if you dont want the heat)

*Directions
- Soak rice in a bowl of hot water, about 5 minutes, drain, rince, and shake dry (omit this step if you use minte rice!)
- Heat the vegi oil in a large skillet over med-high heat. Add the rice and toast, stirring for 8-10 min.
Meanwhile puree the garlic, onion, and tomatoes in a blender (it doesnt say to but I also add the jalepeno in this step, it seemed to give it more flavor). Add to rice mixture and cook until absorbed, about 3 minutes. Add 3 1/2 c. water, the jalepeno (if you didnt add it to the puree mixture), and a pinch of salt (I added more... it needed it!). Cover and cook until rice is tender, about 10 min.
- Remove from heat, uncover and place a towell over the rice then recover. Let stand 15 min. (I didnt do this step once and it turned out fine. I think its just to make it more sticky)
-Fluff rice with a fork.

Poppy Seed Dressing

This is the dressing I use for the spinach salad. Its really really good! It seems like we always have a bottle of it in the fridge.

3/4 T. Poppyseeds
1/3 c White Vinegar
3/4 c Oil
1/3 c Sugar
1/4 c Grated Onion (I put the onion in my mini food processor and pulse until SUPER fine)
3/4 tsp. Salt
2 T. Prepared Mustard

Mix well until blended. Serve with salad. This makes quite a bit but it lasts a really long time!

Veggie/Chip Dip

I know you have this recipe, but I thought I'd put it on for those who check it besides me and you :)

Ingredients
1 cup Mayo
1 cup Sour Cream
1/2 tsp Dill
1/2 tsp Accent
1/2 tsp Onion Salt
1 tsp Bon Apetite'

Serve with fresh veggies and/or ruffles original chips.... SO GOOD!

Key Lime Pie

Ingredients

Filling

4 egg yolks

4 tsp lime zest

1 14 oz can sweetened condensed milk

1/2 cup freshley squeezed lime juice

Pie Crust

9 grahm crackers

2 Tb sugar

4 Tb melted butter

Directions

Put egg yolks and lime zest in a non reactive bowl and whisk until green (about 2 min).

Slowly add sweetened condensed milk. Then lime juice.

Set aside and let thicken at room temperature for 30 min.

Mean while pulse grahm crackers in food processor (or blender) until smooth, add sugar and pulse again. Slowly add melted butter while food processor is on and mix until the consistency of wet sand.

Form into a pie pan and bake at 325 for 8-10 min.

Let the crust cool completely before adding filling.

Once the filling is added, Bake for 15-17 min at 325.

Let cool for AT LEAST 3 hours before serving. Top with Whip Cream.

Restaurant Style Salsa

Courtesy of Pioneer Woman

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

*I half it, cause it makes a lot for just 2 people. Instead of using stewed tomatoes, I've just been using a can of diced tomatoes. I've made it this way quite a few times, but lately I kinda made up my own just due to having a very empty pantry and fridge!

1 can of Fire Roasted Diced Tomatoes
1 can Rotel
Cilantro to taste (I use a TON!)
Dashes of Sugar, Lime juice, Onion Powder, Garlic Salt to taste
Small sprinkling of cumin

Pulse together in food processor. Done! My mouth is watering, I think I'll go make some right now....

Coconut Peaks

Courtesy of Marci Harward.
I don't have a picture of these.... I will take one next time I make them. But I have told you I would put them up and its taken me long enough! They are a bite size of heaven these little things are!!!!! This recipe makes about 3 dozen (believe me you can eat them all!!) depending on the size you make them. But it is easiest to double the recipe and use an entire bag of coconut because it is 14 oz. That way you dont have to weigh out 7 oz.

Ingredients
1/4 c Butter (real)
2 c Powdered sugar
1/4 c Evaporated milk or Heavy cream (Heavy cream tastes a little better.... surprised?? haha)
1/2 tsp Vanilla
7 oz Coconut (weighed)
3/4 c Chocolate Chips (Ghirardelli is best... so they say)

Directions
Melt butter in a saucepan until bubbling. Remove from heat.
Stir in milk, vanilla, and powdered sugar until blended, then add coconut.
Drop by spoonfulls onto wax paper, cool and shape into peaks.
When they are set up (they will never be hard just set up enough to handle) twirl the bottom in melted chocolate and return to wax paper to let the chocolate set up.
Store in an air tight container. They store for a very long time... but trust me - they will be eaten before they go bad!!

Creamy Chicken Tortilla Soup

2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained 2 cans (14 oz each) chicken broth 1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans 1/2 cup drained canned whole kernel corn 2 cups shredded cooked chicken Tortilla chips, broken, optional Shredded Monterey Jack cheese, optional

Directions

Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently. Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.

Nutrition Facts

Amount per Serving

Calories

184

*This was really good! I had the leftovers for lunch today and I think it tasted even better! I honestly didn't think Dallas would like it, but he said it was a keeper! The Rotel makes it a little spicy so you could add a dollop of sour cream I suppose. And I halved it and got 4 servings out of it.

LOW FAT Chicken Zucchini Alfredo

I really like alfredo but I hardly ever want to make it because its PURE FAT! But when I saw this I had to try it! It was from in Food Network Magazine, and it was SOO good. This picture isnt very good but it was seroiusly so good. It didnt taste low fat at all, it had plenty of flavor! I think I will put this sauce on a recipe card so I dont loose it because it was really good and could go on any kind of pasta. This was good with the zucchini but you could put any veggie in it or even like lemon pepper chicken with some lemon zest in the sauce or something. The possibilities are endless really! I want to give it to Jan beecause Bart loves Blackened Chicken Alfredo!

Ingredients
Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (it said 1% but I used Skim)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Directions
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g