Cream Cheese Frosting

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened

2 cups sifted confectioners' sugar 1 teaspoon vanilla extract

DIRECTIONS:

1.	In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

from Allrecipes.com 5/29/2013

HOMEMADE SPARKLING APPLE JUICE

• 2 cans apple juice concentrate (thawed) (We splurged and bought the Wal-mart Great Value brand!)
• 1 (2 liter) bottle club soda (Again, we decided to pull out all the stops and bought the exclusive Kroger Store Brand)
• Mix.

Were you able to catch all of that? Do you need me to repeat it? ;-)

It was SO good! I really didn’t hold out too much hope that it could compare with the “real” thing…but honestly, I think I liked it BETTER than Martinelli’s.  And it was SO pretty in the beverage dispensers I picked up on sale this week. (Which I am KICKING MYSELF for not getting a picture of!)  Next time I will add apple slices (like the above photo) purely for aesthetics. :-)

I do love a S I M P L E idea that is such a crowd-pleaser. Give it a try at your next gathering…and I can practically guarantee a happy crowd. :-)

From: http://www.onegoodthingbyjillee.com/2011/10/homemade-sparkling-apple-juice.html

Neopolitan cupcake

I found THIS recipe and modified it by using strawberry cake mix and then topped it with Vanilla icing. There are tons of possible flavor combos with this recipe!

Mexican Stuffed Shells

 Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning (or better yet use this Taco Seasoning!)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Adapted from:  A Pinch of This & That

Churros

INGREDIENTS:

1 cup water 2 1/2 tablespoons white sugar 1/2 teaspoon salt 2 tablespoons vegetable oil

1 cup all-purpose flour 2 quarts oil for frying 1/2 cup white sugar, or to taste 1 teaspoon ground cinnamon

DIRECTIONS:

1.	In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2.	Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3.	Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. adapted from: http://allrecipes.com

Hawaiian Grilled Chicken & Pineapple

* 3 tablespoons soy sauce
* 3 tablespoons brown sugar
*

 2 tablespoons Rice Vinegar or sherry
* 1 tablespoon sesame oil
* 1/4 teaspoon ground ginger
* 1/4 teaspoon garlic powder
* 1 1/2 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
* Fresh Pineapple cut into slices
* 1/2 c. fresh pineapple, chopped into small pieces, juice reserved
* skewers

Basting Sauce
* 1 T. Cornstarch
* 1/4 c. cold water
* Leftover Marinade 

In a small bowl mix the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic powder. In a Marinating dish, (if you don't have one you can place them in a 9x13 casserole dish, place the chicken pieces and several pineapple slices that have been chopped into small pieces into the dish, pour over the marinade, stir until well coated. Cover, and marinate in the refrigerator for 2 hours. If using a marinating dish, flip it over after an hour. I don't recommend marinating overnight if you're using fresh pineapple as the enzymes in the pineapple will break down the chicken and change its texture.

Preheat grill to medium-high heat. Soak 10-12 Wooden Skewers in a tall glass of water. This prevents the skewers from burning during cooking.


Thread the chicken pieces onto the skewers. Now, you're left with some tasty leftover marinade.

If you'd like to baste your chicken during cooking, you can make a light basting sauce. In a small sauce pan add the leftover marinade (with pineapple pieces) over medium heat, stirring occasionally. While it is heating in a small bowl mix cornstarch and COLD water (Cornstarch only thickens once!), once your marinade is bubbling hot, add the cornstarch/water mix. Bring to a boil until thickened and no longer cloudy (this means the cornstarch is thoroughly incorporated into your sauce). 

Lightly oil the grill grate. Grill the chicken kebabs 8-10 minutes, turning occasionally, or until chicken juices run clear. During the last 5 minutes of cooking, add the pineapple slices, grill lightly on both sides.

Alternatively, you could use canned pineapple chunks and make Hawaiian Chicken Kebabs by alternating pieces of chicken and pieces of pineapple.

This dish is perfect with steamed jasmine rice!

From: GroceryBudget101.com- - Hawaiian Grilled Chicken & Pineapple | Grilled chicken Recipes http://www.grocerybudget101.com/content.php/333-Hawaiian-Grilled-Chicken-Pineapple#ixzz2Ujayhgll

Baked Sweet Potato Fries with Honey-Lime Dip

Recipe by Our Best Bites

1 lb peeled sweet potatoes cut into 1/4″ match-sticks

2 T extra virgin olive oil

1/2 t cumin

1/2 t oregano

1/2 t coriander

1 t kosher salt

1 t parsley

1/8 tsp black pepper

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Preheat oven to 425 degrees.  In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper. 

Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil.  Use hands to toss until all pieces are well coated.  Sprinkle seasoning mixture on top and toss again with hands to coat. 

Arrange sweet potatoes in a single layer so that pieces are not touching each other.  Place pan in oven and bake for 15 minutes.  Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp.  Remove pan from oven and cool 5 minutes.  Serve immediately.

Honey-Lime Dip

6oz container plain, low-fat yogurt

1 T mayo (low cal is fine)

1/2 T honey

1 Tbs fresh lime juice

1/4 t cumin

1/8 t oregano

1 t parsley

1/2 t onion powder

1/2 t kosher salt

Mix all ingredients until combined.  Chill until ready to use.

Coconut Chicken Curry

Adapted from: http://www.ahintofhoney.com/2009/10/coconut-chicken-curry.html
INGREDIENTS
1 lb. boneless skinless chicken breast, cut into bite-size cubes
1 1/2 Tbsp. canola oil
2 Tbsp. Indian curry powder
1 small onion, diced or thinly sliced
2 cloves garlic, minced
1 14 oz. can light coconut milk
1 14.5 oz. can crushed diced tomatoes (I used fire-roasted)
1 8 oz. can tomato sauce
3 Tbsp. natural cane sugar
salt and pepper, to taste
1 Tbsp. water + 1 Tbsp. cornstarch, to thicken (optional)
2 cups brown rice
4 cups water (or low-sodium chicken broth)
crushed peanuts, for serving
fresh cilantro, diced, to garnish

DIRECTIONS
1.Bring rice and water to a boil in a saucepan over high heat. Cover and reduce heat to medium low. Simmer for 45-55 minutes until the water is absorbed and the rice is soft. (If you are using par-boiled brown rice follow the package directions for how long it should take.)

2. Heat oil in a large skillet over medium-high heat. Add curry powder and cook for about two minutes, stirring often. Add onions and garlic, and cook for several minutes, until soft. Season chicken with salt and pepper and add to the skillet. Toss to lightly coat with curry oil. Reduce heat to medium and cook until the edges are browned.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan. Stir to combine. Cover, bring to a boil, then reduce heat and simmer, stirring occasionally, 20-30 minutes, until the chicken is cooked through and the sauce is somewhat reduced. (At this point I add 1 Tbsp. cold water mixed with 1 Tbsp. cornstarch to thicken. Unless you were to simmer for an hour or so the sauce won't thicken enough on its own.)

4. Serve curry over a bed of brown rice. Top with crushed peanuts and cilantro.

Serves 6.

Chipotle Chicken Taco Salad

SALAD:

4 c. chopped Romaine Lettuce

2 c. chopped grilled chicken (you could use Taco Chicken if you want)

1 c. cherry or grape tomatoes, washed

1/3 c. vertically-sliced red onions

1 avocado, cubed

1 15-oz. can black beans, rinsed and drained

1 8 3/4 oz. can corn, rinsed and drained

DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
OPTIONAL:
Tortilla Strips
Make sure all salad ingredients that need to be washed or rinsed have been. I rinse the beans and corn together; no reason not to! Heck, throw the tomatoes in while you’re at it if you want!
Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! :) ). Set aside.
Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you’re serving this for a crowd, it’s probably better to err on the side of not spicy enough rather than too spicy, but if you’re just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you’re feeling super-brave. Then taste the dressing and you’ll know what heaven tastes like. Set dressing aside.
If you’re making tortilla strips, fry those puppies up now. I didn’t make them here because I’m trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.
When you’re ready to serve, add avocado, tortilla strips, and dressing. Gently combine and serve.
Makes 4-6 meal-sized servings and 6-8 side-dish or party-sized servings.

---

Adapted from Our Best Bites: http://www.ourbestbites.com

Monte Cristo Sandwich

Adapted from: http://www.ourbestbites.com/2008/04/monte-cristo-sandwiches/

I had one of these in San Fransisco and it was AMAZING!!!

White sandwich bread

Thin sliced deli ham

Swiss cheese, sliced

butter

2 eggs

1 C milk

2T flour

Strawberry Jam (or raspberry works too)

Powdered sugar

optional: dijon mustard or maple syrup

Instructions:

Whisk flour and milk and then add in eggs and whisk until well-blended and place in a shallow dish.Now this isn’t rocket science- basically you want to put the cheese and the meat on the inside of the bread, then dip both sides of the sandwich in the egg/milk mix, then grill in a hot buttered skillet until the bread is browned and toasty and the cheese inside is melted.Sprinkle with powdered sugar and serve with Jam. Done.

However, I’ll tell you how I find it easiest to do.When I tried to build the sandwich first, and then dip it, it was hard to keep everything together and I had egg stuff dripping all over. Apparently I’m not as coordinated as Dawn is because that’s how she did it and it looked effortless!

Soo…I dip one side of one piece of bread in the egg mixture and place in a hot, buttered skillet. Then immediately build the sandwich on the bread in the pan, starting with the cheese on the bottom, then meat, then cheese again. (This way, the cheese melts and “glues” the sandwich together.) Then I dip one side of the 2nd piece of bread in the egg and place it on top (egg side out).

Let the sandwich sizzle for a few minutes until the bread on one side is nice and brown, and flip.

To serve, slice in half and sprinkle with powdered sugar.I like it served with the classic strawberry jam.I place a little bowl on the side, but you can just grab a knife and slather some on the inside too.When I had these at my friend’s house in addition to the jam, she also had maple syrup andDijonmustard (not to be eaten together- just to pick one or the other!)So it’s really up to you and your preference.