Sunday, July 31, 2011

Beef Taquitos

shared by Patty H. easy & very tasty
Ingredients:
1 tablespoon olive oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced (I used ¼ tsp. dried minced garlic)
3/4 pound lean ground beef
½ cup salsa, plus more for dipping
1 teaspoon chili powder (or more, to taste)
½ teaspoon salt
¼ teaspoon pepper
10 (6-inch) flour tortillas
½ cup shredded Cheddar or Monterey Jack cheese
sour cream, optional
additional salsa for dipping, optional

Instructions:
1.Heat the oven to 400ยบ. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often.
2.Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes.
3.Stir in 1/2 cup salsa, chili powder and salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
4.Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
5.Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down.
6.Brush the taquitos lightly with olive oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 10 minutes.
7.Serve hot with sour cream and/or salsa, if desired.

Friday, July 29, 2011

Cauliflower Slaw

shared by Debi J.
Ingredients:
1 large head cauliflower
1 pkt Ranch salad dressing
1/2 cup mayonnaise, plus additional mayonnaise to reach desired consistency
6 green onions (greens only)
1 small can chopped black olives

Directions:
1. Shred the cauliflower (I use my cheese grater and shred it down to the large part of the stalks).
2. Using scissors, cut the tops off of the green onions in small strips (if the "stalk" is too big around, cut down the middle first). You're going to use the green parts only.
3. Mix the onion greens, shredded cauliflower, Ranch dressing mix, and olives.
4. Add 1/2 cup mayonnaise, then add additional mayo to reach desired consistency
5. Mix well, refrigerate overnight or at least 12 hours.
NOTE: This is called "slaw" because of "shredding" the cauliflower and the need to set overnight. The amount of mayonnaise you use will largely depend on how creamy you want it and how large the head of cauliflower you can get. A large head will make enough for 6-8 servings. Really good!

Wednesday, July 13, 2011

Lemon Zucchini Bars

shared by Patty H.
Ingredients:
1 ¼ cups white sugar
1 cup vegetable oil
3 eggs
2 teaspoons lemon zest
¼ cup fresh lemon juice
1 ¾ cups grated zucchini (I chopped it in the blender)
2 cups all-purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Directions:
1.In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
2.In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture.
3.Mix thoroughly. Stir in the walnuts.
4.Pour batter into a greased 9 x 13 inch baking pan.
5.Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Cool.
6.Sprinkle top with sifted confectioners' sugar, if desired and cut into bars

Zucchini Pasta

shared by Patty H. (This was tasty, filling and very easy.)
Ingredients:
8 oz. rotini pasta
1 large zucchini, sliced thinly
½ cup chopped onion
1/3 cup olive oil
¼ - ½ tsp. dried minced garlic, depending on taste
1 pinch crushed red pepper flakes
1/3 cup chopped fresh parsley (I used dried parsley)
salt and pepper to taste
4 chicken tenders, cooked and cubed
1/2 cup grated Parmesan cheese
Directions:
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
2.In a large skillet, cook chopped onion and sliced zucchini in oil until onion is transparent and zucchini is tender crisp.
3.Add minced garlic, red pepper flakes and cooked chicken. Cook 5 minutes.
4.Toss with pasta; then add cheese, parsley and salt and pepper to taste.
5.Serve.
Note: This can be prepared as a side dish without the chicken

Tuesday, July 12, 2011

Chocolate Marshmallow Pops


shared by Patty H. (Danielle, Corinne and I had fun making these.)

Ingredients
:
3-4 squares of chocolate almond bark
15-20 marshmallows
colored sprinkles
15-20 lollipop sticks (you can find these at Michael's, Hobby Lobby, WalMart)
Directions:
1. Follow the directions on the almond bark to melt the chocolate (30 seconds in microwave, then stir and repeat until fully melted).
2. Place marshmallows on the end of the lollipop sticks.
3. Once chocolate is fully melted, dip half of the marshmallow into the chocolate.
4. Sprinkle with colored sprinkles.
5. Repeat until all of the lollipops are made, then place in the refrigerator for about 5 minutes for chocolate to harden.
Note: We used a piece of styrofoam to stick the lollipops in until the chocolate hardened. It made it a lot easier.

Easy Rice Pilaf for Two

 submitted by Patty H. (I tried this for the first time this week and it truly was easy and delicious!) Ingredients: 1/2 cup long grain whit...