Pineapple Salsa

The hubs and I love salsa, and we love pineapple too!!!! So, I was soooo intrigued when I saw this recipe, and HAD to try it!!! It was so yummy!!!! We put it on top of some Chicken Taco's that I will post about next (which is what you use the remainder of the dressing for)!!!! So tasty. But, I totally could have eaten this salsa by the spoonful! Who's to blame me? It was THAT good!!!


Pineapple Salsa
submitted by Camille
(from Family Circle Magazine)

2 cups pineapple chunks, diced
2 tomatoes, seeded and chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely diced

In medium bowl, combine pineapple, tomatoes, garlic and jalapeno. Stir in 2 Tbsp of the dressing, reserving the rest of the dressing.

Dressing:
1/4 cup lime juice
1 tsp sugar
1/8 tsp salt
1/8 tsp pepper
3 Tbsp extra virgin olive oil
2 Tbsp chopped cilantro

In a small bowl, whisk together lime juice, sugar, salt, and the pepper. Slowly whisk in olive oil until blended. Stir in cilantro.

BYU Mint Brownies

A year and a half ago, we had a trip up to Utah. That is when I was introduced to the BYU Creamery....now, before you get all crazy on me wondering WHY I have never heard of the BYU Creamery, I have a good explanation : ) 1. I never went to BYU 2. Only 2 times growing up did I ever go to Utah, and one of those times I was under a year old. So anyway....back to the Creamery....I got one of these little gems (BYU Mint Brownie) and it did wonders to my heart, soul and tummy!!!!!! I have been searching for a good copycat recipe, but I am always skeptical of copycat recipes, because I had yet to try one that tasted anywhere near like what I had tasted at the restaurant, or wherever, that I had first had that particular recipe at. But, I did alot of research on this one, and tried it....and it was soooooooo good!!!!!! Oh dear yumminess!!!! It's a good thing I don't live anywhere near that Creamery....it would not be good for my waistline.


BYU Mint Brownies
submitted by Camille
(from Family Food)

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (optional, I didn't add them)

CHOCOLATE PAN FROSTING

8 Tbsp butter (1 stick)
4 Tbsp unsweetened cocoa powder
1/3 cup whole milk
4 cups powdered sugar, sifted


MINT ICING

5 Tbsp. butter
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.

4. Prepare chocolate frosting: Melt butter in a medium saucepan over low heat, 2-3 minutes. Stir in cocoa powder and milk. Bring to a boil, stirring, and then remove from heat. Stir in powdered sugar until frosting is thickened and smooth. Pour and spread warm frosting on top of the layer of mint frosting. Let them cool before cutting.

Roasted Acorn Squash, Quinoa, and Feta Salad

With the New Year, I am trying harder to not only have healthier meals, but a different variety of healthy meals. And also to try new foods. I have never cooked with Acorn Squash before, and have wanted to try it, but didn't know what to do with it!!! So, when I saw this recipe, I had to try it! It was really good, and the Acorn Squash was the BOMB!!!!!! I could've just eaten the Squash and been happy!!!! I will definitely make this one again, and will also just bake up some Acorn Squash to have for a side dish with our meals!! Yummy!!


Roasted Acorn Squash, Quinoa, and Feta Salad
submitted by Camille
(adapted from A Couple Cooks)

2 acorn squash
2 cups cooked Quinoa
1 bunch of lettuce greens
One orange (for 2 teaspoons fresh squeezed juice and zest)
Feta cheese
1/2 cup walnuts (we don't like walnuts, so I used 1/2 cup chopped Almonds)
4 tablespoons olive oil, divided
2 tablespoons white wine vinegar
2 teaspoons ground mustard
1 teaspoon honey
Kosher salt
Pepper
Parchment paper

What To Do

1 Roast the squash: Preheat the oven to 425°F. Cut the acorn squash in half and scoop out the seeds. Cut into 1/4 inch slices. Line a baking sheet with parchment paper, and toss the squash slices with 2 tablespoons olive oil, several pinches kosher salt, and fresh ground pepper. Roast until tender, about 30 to 40 minutes.

2 Toast the walnuts: (Once again, I used Almonds, not walnuts, but then toasted them the same way) Crush or chop the walnuts (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item). In a small skillet, toast the nuts over medium to low heat, stirring occasionally, until they are brown and fragrant, taking care that they don’t burn.

3 Make the dressing: In a small canning jar, combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 2 teaspoons ground mustard, 1 teaspoon honey, and 2 teaspoons fresh squeezed orange juice. Shake vigorously to combine (alternatively, whisk the ingredients together in a small bowl). Season with a pinch of kosher salt and fresh ground pepper. Taste, and adjust seasonings if needed.

5 Assemble the salad: On each plate or bowl, pile a bunch of greens. Top with roasted squash, warm Quinoa, feta crumbles and toasted walnuts. Drizzle with some dressing and garnish with a bit of orange zest and fresh ground pepper.

Honey Wheat Bread

Isn't homemade bread just the best?! And the smell is just as good as the taste!!!! YUM-O!!!! Here is a really good bread recipe from a dear, dear friend. I have also halved the recipe before, and made 2 very BIG loaves.



Honey Wheat Bread
submitted by Camille
(from Avis Brimhall)

6 cups warm water
4 Tbsp yeast
1 cup oil
1 cup honey
2 eggs
1 1/2 tsp salt
6 cups whole wheat flour
6 cups white flour

Mix warm water and yeast. Set 10-15 minutes until foamy. Add and mix in oil, honey, eggs, and salt to yeast. Let stand about 20 minutes. Add wheat and white flour. Stir. May add more of either flour, but dough will be sticky. Cover and let rise until double (about 20-30 minutes). Spoon into greased loaf pans. Cover and let rise about 30 minutes. Bake at 375 degree's for 20 minutes. Turn oven down to 350 degree's and bake another 5 minutes or so. Makes 5 tasty large loaves.

Monkey Bread

I have been making this monkey bread for Christmas morning for a few years now. It has become a tradition that we all love. It is so simple and easy, and you can even do some of the prep work the night before. Which is what I did this past Christmas morning since we had 9am church.

Monkey Bread

submitted by Michelle

(from Kraftfoods.com)

3 cans (7.5oz each) refrigerated buttermilk biscuits

3/4 cup granulated sugar

1 Tbsp ground cinnamon

1/2 cup butter or margarine, melted

4oz. (half of 8oz. pkg.) Cream Cheese, softened

1/2 cup powdered sugar

1-2 Tbsp of milk

Cut each biscuit into quarters. Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces in batches; toss to coat. Place half the biscuit pieces in greased 12 cup fluted tube pan; drizzle with half the melted butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40-45 minutes or until toothpick inserted near center comes out clean and top is golden brown. Cool 5 min. invert onto serving plate. Remove pan. Beat cream cheese and powdered sugar in small bowl with mixer until well blended.  Add 1 Tbsp milk. Beat until well blended. Blend in enough  of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. 

Enjoy!

7 Layer Dip

Here is a basic, simple, yet delicious appetizer! We had this many times growing up! So yummy, and so easy!!!!



7 Layer Dip
submitted by Camille

1 16oz can Refried Beans
1 cup guacamole (I will only eat homemade)
1-1 1/2 cups sour cream
1 cup shredded cheddar cheese (we prefer Sharp Cheddar)
1/2 cup chopped tomatoes
1/4 cup diced olives
1/4 cup diced green onions

Heat refried bean in small saucepan until desired temperature (we like it to be at a warm to hot temp). Spread into a small glass dish (I used a 8x11.5 dish. You can also use a 9 inch pie dish). Spread guacamole over refried beans. Spread sour cream over guacamole. Sprinkle cheese, then tomatoes, then olives, then green onions over the top. Serve with either chips, crackers, veggies, or Taquitos. Enjoy : )

Chocolate, Peanut Butter and Marshmallow Pudding Cookies

Mmmm....aren't pudding cookies so good? And throw some peanut butter chips and marshmallows in and what's not to love?!?!? I made these for our New Years Eve bash (which we celebrated at 9pm so that kids could then go to bed!!!). They were a hit! Hope you enjoy : )




Chocolate, Peanut Butter and Marshmallow Pudding Cookies
submitted by Camille
(from Picky Palate)

2 sticks softened butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 eggs

1 tablespoon vanilla

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

4 oz box instant chocolate pudding mix

10 oz bag peanut butter chips

1 1/2 cups mini marshmallows

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or line with a silpat liner.

2. In a stand or electric mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla until well combined.

3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows. Mix until just combined. With a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through. Let cool for 10 minutes on baking sheet before transferring.

Makes 3 dozen cookies

Chicken Lime Taco's

Yes, I know it's been awhile since either my sister or I have posted on here. The Holidays are so fun....but soooo BUSY!!!!!! But, now that we are on to a New Year, here is a healthy and delicious dinner for you to make for your family!!!! There is just something about lime flavored foods that just draw me to them. I saw this recipe, and knew I had to try it! It was so fresh, so flavorful, and pleased everyone's bellies and tastebuds : ) A winner in my book!!! Happy New Year to you all!!!!


Chicken Lime Taco's
submitted by Camille
(from Favorite Family Recipes)

1 1/2 Lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas

Optional toppings:
Pico de gallo
cheese
onions
tomatoes
jalapeno
guacamole
cilantro
sour cream

Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!