Thanks!

I'm glad you put this together Michelle.  I have referred to it quite a bit. I still haven't unpacked my cookbooks, and this has been a big help.  Counting it up, I've cooked at least 6 things from this blog recently.  I need to get around to contributing.  :)

Mexican Starter

This recipe came from the website cooks.com; however, I made a few modifications.  I have made this about 4 times, and I finally now really like the recipe (original recipe called for oregano, which was too weird in a Mexican dish, so I substituted cumin; I also changed some of the ratios, but didn’t change any other ingredients).  It is extremely versatile, and it can make several main dishes, but our favorite for taste was just simple tostadas (see picture below). I also made zucchini boats with it, stuffed bell peppers (also picture below), both of which we liked a lot.  The recipe can easily be doubled or tripled. I doubled it every time I made it, and it was great left over.

Ingredients:

1 lb. ground beef, browned and drained

1 T. olive oil

1 onion, diced

1 T. minced garlic (2-3 cloves)

1 green bell pepper, cored and diced (could use just ½ pepper)

6 oz. can tomato paste

1 C. water (add more to thin if needed)

1 small jar salsa (mild or medium to your taste)

½ t. cumin

1 T. Taco Seasoning

1 T. balsamic vinegar

2 T. brown sugar

½ t. salt

¼ t. black pepper

To increase heat, you can add 1T. minced jalapeño, or ¼ to ½ t. chili powder, or a few dashes of Tobasco, or you could even add all three if you feel really hot and spicy!

Directions:

After browning ground beef, set aside.  In a large skillet, sauté the onion and green pepper till soft, about 5 minutes, adding the garlic after about 2-3 minutes.  Add all remaining ingredients, including cooked ground beef.  Simmer for 30-45 minutes on low heat.  If using jalapeño, add it to onions and pepper while sautéing. 

Suggestions:

1.       Stuffed Peppers-combine 1:1 with cooked rice.  Fill peppers and bake at 350⁰F until peppers are tender (about 20-25 minutes).  Top with cheese.

2.       Tostada-layer on a fried corn tortilla: refried beans, cheese, meat mixture, sour cream, lettuce, tomato, avocado

3.       Serve with chips as a dip

4.       Chili-add 2 cans of beans, drained and rinsed.  (Could add corn too.)  Top with cheese. 

5.       Zucchini boats-scoop out zucchini centers and fill with meat mixture.  Top with cheese or buttered bread crumbs and bake at 350⁰F until zucchini is tender (about 25-30 minutes).

6.       Sub sandwiches-Top a sub with meat mixture and cheese and broil on high until cheese melts.  Top with thinly-sliced jalapeño if desired.

Frog Eye Salad

This salad for some reason has become my signature dish at all family functions.  I'm not sure why I always get assigned to bring it, but it has definitely become the running joke in my family.  "I can make other things," I always say, and I swear I have made this salad a hundred times; I have the recipe memorized and could make it in my sleep.  However, there are never any left overs, so I guess that's good.  The recipe came from the back of a box of acini de pepe pasta years ago.  There are lots of other variations of this salad on pasta boxes that I have seen since, but this particular version remains the favorite.

Ingredients:
1 large can pineapple tidbits; reserve 1/4 C. juice (can use pineapple chunks, but just cut the pieces in half)
2 cans mandarin oranges
1 box instant vanilla pudding (3.4 oz)
1 3/4 C. milk 
1/4 C. sugar
1 1/4 C. acini de pepe pasta, boiled for about 9-10 minutes (to "al dente"), then drained and cooled (rinse well with cold water to cool).  Hint: a metal seive rather than a collander works well to drain and rinse the pasta
1 8oz. tub frozen whipped topping, thawed
3 C. mini marshmallows (I always use just white, not the multi-colored ones)

Directions:
After cooking pasta, and after it has been drained and cooled, open cans of fruit.  Drain all fruit well in a large collander, except remember to reserve 1/4 C. pineapple juice.  In a large bowl blend milk and pudding.  Beat well and wait until pudding significantly thickens (very important).  Once pudding has thickened, add the sugar and pineapple juice.  Blend well.  Fold in the whipped topping and the cold pasta.  Add the drained fruit and marshmallows.  Mix gently. Cover with plastic wrap and refrigerate at least 5 hours or overnight (overnight is best).  Transfer to a decorative glass bowl to serve.  Garnish with a few slices of mandarin orange if desired.

A request

I'm requesting Tiff's frog eye salad recipe.  I got it at one point but don't know where I put it.  I have one, but it's just not as good.  Thanks!- Tiff *oh, and those little pizzas we had at the reunion :)

Apple Crepes

I had to try out a crepe recipe in France, and I stumbled across this one from cooks.com about two months ago.  Jason loves these, and he has asked me to make them several times.  If you just want to make the crepes, you can fill them with anything you want, even vegetables.  My girls like nutella and banana (a French classic) with whipped cream out of a can.  Try this recipe and think of us in France while you make it!

Crepes:
2 eggs
1 1/2 C. milk
1/2 t. salt
1 C. flour
2 T. melted butter

Filling:
8 apples, peeled and sliced (you can use any kind, but firmer is better so they don't get mushy)
3 T. butter
2/3 C. brown sugar
1 orange rind, grated (lemon or lime could be substituted, but orange is best)
1/4 C. raisins (optional, but not according to Jason)
pinch of cinnamon (this was my only addition to the recipe)

Directions:
Beat together crepe ingredients.  Heat a non-stick, medium-sized skillet over medium heat.  With a measuring cup, pour 1/4 C. to 1/3 C. of the crepe batter into the hot pan.  Tilt skillet to spread the batter around evenly.  Flip the crepe once it is no longer liquid on top, and it should be slightly golden in color. (I use a rubber scraper to loosen the sides from the pan.)   Cook the remaining crepes.  I can get about 10 crepes out of this batter amount in my skillet. 

Cook apples in a large saucepan until tender (do not overcook).  Add remaining ingredients. 

Place filling in the center of each crepe with a line of whipped cream (we just use the kind in a can).  Roll up, and top crepe with more whip cream and a touch of cinnamon.  I like to drizzle the plate with carmel sauce for a pretty presentation.

Butternut Squash and Carrot Soup

This is the recipe I blogged about when I did my taste test with two other French squash soups.  It's very much an "every day" soup, meaning it's healthy, good for you, and low cal, so you could eat it often.  If you wanted to make it a little richer, you could double the cream content.  I got the recipe from Kim McCrary's blog "Small and Simple Things."

Ingredients:
3C. peeled, diced butternut squash (about 1 small)
2C. thinly sliced carrot (4 medium)
3/4C. diced onion
1 T. butter
2 14-oz. cans chicken broth (I used chicken bullion and water)
1/4 t. ground white pepper
1/4 t. ground nutmeg
1/4C. half and half (I used heavy cream; it's all I could find)

Directions:
Since I can't buy squash already prepped from Costco, I baked mine in the oven for about an hour to make it soft enough to scoop out of the skin the second time I made this soup.  (Peeling a raw butternut squash is no small feat, but that's really what the recipe says to do.)  Anyway, cook squash, carrot and onion in butter over medium heat, about 8 minutes, stirring occasionally.  Add broth.  Bring to a boil, reduce heat, and simmer, covered, for about 30 minutes, until veggies are tender.  Cool slightly.

Blend mixture in a blender until smooth.  Return to saucepan.  Add pepper and nutmeg.  Heat just to boiling.  Add half and half (or cream) and heat through.  Serve with fresh bread (a baguette dipped in this soup is beyond yummy!)  Kim served it with walnut pumpkin muffins.

Potato Casserole

Brought to a payday breakfast at school one year.  I loved this recipe as a side to an egg or breakfast burrito  meal.

1/4 c melted butter
1 32 oz frozen hash brown potatoes (thawed)
1 can cream of chicken soup
1 1/2 c sour cream
2 cups shredded cheese (cheddar, jack, etc)
1 can diced green chilies
1/2 c chopped green onions
1/2 c chopped red pepper
1/2 c chopped green pepper
salt and pepper

Mix soup, sour cream, cheese, chilies, onions, peppers and seasonings.  Add thawed potatoes and mix well.  Put into 9 x 13 greased baking dish.  Bake at 350 for 1 hour.

Cowboy Cookies

Mom's recipe but it reminds me of Grandma T's favorite cookie...raisin filled. Her mother, Grandma Dixon used to make it all the time.

2 c flour
1 tsp soda
1/2 tsp baking powder
2 c quick oats
2 eggs
1 tsp vanilla
1/2 tsp salt
1 pkg chocolate chips
1 c raisins
1 c shortening
1 c brown sugar

Mix flour and dry ingredients.  Blend sugar, shortening, eggs and vanilla.  Add dry and blend.  Add oats, raisins and chocolate.  Bake at 350 for 11 - 12 minutes.

Penuche Icing

Given by Grandma Theobald.  She made this more me once in college to show me how.  It was Grandpa T's favorite cake and icing.  I thought it tasted like the maple frosting on donuts.

1/2 c butter (or marg)
1 c brown sugar (packed)
1/4 c milk
1 3/4 to 2 c powdered sugar

Melt butter in saucepan.  Add brown sugar.  Boil over low heat 2 minutes stirring constantly.  Stir in milk.  Bring to boil, stirring constantly.  Cool to lukewarm.  Gradually add powdered sugar.  Beat until thick enough to spread.  If icing becomes too stiff, add a little hot water.

Grandpa T liked it on yellow or vanilla cake.  But you could make it on an applesauce spice cake too.

Funnel Cake

Given by Mom and served a few years ago at her house for a reunion.

According to her, it's "fancy to show off."

1 1/2 c flour
1 tsp salt
1/2 tsp baking soda
2 T sugar
3/4  T baking powder
1 egg
1 c milk-add milk until right consistency.

Candy Popcorn

From Mom's friend Delyn

1 cup butter
1 1/3 c sugar
1/2 c corn syrup
1 tsp vanilla
2 1/2 c unpopped corn

Pop corn with no flavoring.  Place in a brown grocery bag.  Mix other ingredients in sauce pan till boiling to foam for 2 minutes.  Pour over popcorn and shake.  Drop into bowl to cool  or make into balls and eat.

You can add stuff in it like pretzels, nuts or candy if you like.

Holiday Cheeseball

Another version of a cheeseball made by a co-worker.   I made it years ago for Christmas at Mom's.

1 8 oz package cream cheese
1 small container cottage cheese
4 oz grated cheddar cheese
small amount blue cheese or gorgonzola to taste (a tsp or more)
1 garlic clove, minced
ground pepper
chopped pecans

Soften cream cheese.  Mix together with grated cheese and 2/3 or more of cottage cheese (should retain semi-firm consistency)  Add small clove of minced garlic or squeeze through presser.  Season with pepper or worchestershire sauce or even tabasco.  Secret ingredient is the small amount of blue cheese-add to taste, but a little goes a long way.

Line a small bowl with plastic wrap, sprinkle pecans over bottom of bowl and spoon cheese mixture on top.  Cover with wrap and refrigerate.

Serving:  remove plastic wrap from top of bowl,  invert onto serving platter and remove plastic.  Serve with crackers

Three Chocolate Cookies

I first saw this on the food network, from Paula Deen.  We love these and gave them out for Christmas last year to friends and neighbors.  They are a good addition to a cookie exchange too.

1 tsp salt
2 tsp baking soda
3 3/4 c all purpose flour
1 tsp vanilla
3 eggs
1 3/4 c brown sugar
3/4 c sugar
1/2 c vegetable shortening (I use butter since I hate shortening)
1 cup butter softened (two sticks)
1 package semisweet chocolate morsels
1 c milk chocolate morsels
3 squares bittersweet chocolate (chopped)...I just buy them in chip form with the others
1 cup almond brickle chips (I use the heath or toffee chips in the cookie aisle)

Preheat oven to 375 degrees.  Lightly grease baking sheets

With mixer, beat butter and shortening until creamy, add sugars gradually beating until fluffy.  Add eggs and vanilla beating well.

In a small bowl, combine flour, baking soda and salt,  gradually add to butter mixture, beating until blended.  Stir in chocolate and almond morsels.  Drop cookies by 1/4 cupfuls about 3 inches apart onto sheets.  Bake 11-12 minutes until lightly browned.  Cook 2 minutes before removing to wire rack to cool.

Makes 3 dozen

Spinach Dip

This was given to me by a parent of a student for Christmas one year on a cute plate with veggies and bread.  It was ssooooo good.  I think it's on the back of the Knorr package too.

1 c mayo
1 c sour cream
frozen chopped spinach
1 small can water chestnuts
knorr leak soup mix
chopped garlic
5 chopped green onions

Mix all ingredients together, let sit for at least 1/2 hour.  Hollow out a round sourdough load, pour dip in bowl part.  Serve with torn up pieces of sour dough break.  Makes 2 loaves.

Variations:  1 1/2 c mayo, 1 1/2 c sour cream, no water chestnuts

Buckeye's

If you were born and lived in Indiana like Doug, then you'll know what these are.  They are famous!  They sell them also at Cracker Barrel.  This recipe is from Linda Flory.

Cover cookie sheet with foil

1 stick margarine (softened)
1 1/2 c creamy peanut butter
1 box confectioners sugar
1 tsp vanilla

Mix ingredients and peanut butter.  Gradually add sugar and vanilla.  Roll into balls and place on cookie sheet

In top broiler, melt 1 6 oz package chocolate chips and scant 1 inch off end of a bar of paraffin (shaved) over low heat.  Paraffin is a candy wax found at the grocery store in the canning aisle usually.  It adds shine to chocolate and is edible.

With toothpicks, dip balls into melted chocolate about 2/3 way and replace on cookie sheet.  Place in fridge until chilled.  They also can be frozen and taken out a little at a time.

Guacamole

Given to me by Tiffany Pierce.  Very yummy!  I can't remember, is an avocado a veggie?

3/4 T salt
1 c chopped onion
2 T chopped, seeded jalapeno's
3 T chopped fresh cilantro
6 ripe Hass avocados
3/4 c chopped, seeded tomatoes (discard juice)
tortilla chips

Put salt, 1/3 of onion and 1 T of both the jalapeno and cilantro in a mortar and pestle. Mash to a juicy paste.  Put in a bowl.

Cube the avocado's and add to bowl.  Mix without mashing them.

Add remaining onion, jalapeno and cilantro along with tomatoes.  season to taste with more salt if needed.  Serve immediately.

Cafe Rio Green Lime Ranch

I prefer the cilantro lime dressing, but here is the ranch one for fans.

3 fresh medium (golf ball size) tomatillos cut inot quarters
juice of 1 lime
1 c fresh cilantro  (use half the bunch here and half the bunch for the green rice dish)
5 stalks green onion with ends
2 cloves crushed garlic
1/4 to 3/4 tsp salt
1/2 c buttermilk
1/2 c mayo
1/2 c sour cream
1 pkg dry ranch buttermilk dressing mix or 3 T of the bulk
1/4 tsp crushed cayenne pepper
1 jalepeno chopped

Put all ingredients in the blender and blend well.  If you like it a  little more mild, use less cayenne pepper and less of the jalepeno seeds.

Cafe Rio Sweet Pork

I'm not a fan of this meat, but I know Scott is...

1 c favorite salsa
1 c brown sugar
3-4 lbs pork roast (bone in or out_

Put all in crock pot, cook and then shred (usually all day...if it looks dry add equal amounts more of salsa/brown sugar)

There's another recipe out there for this meat involving Coke, but I've never made it.

Cafe Rio Chicken

1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic-minced
4-5 lbs chicken breast

Cook all ingredients in crock pot for 4 hours, shred, then cook another hour.

Cafe Rio Cilantro Lime Rice

I'm making this tonight so I'll take some pictures and add them later.

Also known as Green Rice

Juice of 1 lime
4 tsp chicken bouillon
2-3 minced garlic cloves
1/2 bunch cilantro
1 can green chili's
2/4 tsp salt
1 medium onion, chopped

Chop above ingredients coarsely and then fry in 1 T butter or oil.  Add 1 1/2 c rice and fry

Add 3 cups water, bring to a rapid boil, then turn down as low as possible, cover and simmer.  Do not stir and cook as low as possible for separated rice.  Stir occasionally and cook faster for stickier rice.