my NEW favorite book

This just may be my NEW favortie book, expect recipes out of this baby soon!

and on a side note:

I have been cooking, lots. So you are asking "where are the posts?" well, I have already made these items a time of two.. so here they are again!

Herbed Cheese Pizza
Indian fry bread and chili
Enchaladas

Want these recipes? Look on my side bar... you will find them there!

Happy eating!

Peanut Butter-cup cookies

The ONLY Problem with living at 7,300 ft above sea level is baking. It has always been an issue for me, so usually I add extra flour and pray before I stick cookies in the oven. This recipe was NO exception. I had to barely bake these puppies. I mean like when they would barley brown on top I would pull them out, 'cause if I didn't not even a minute later they were flatter than pancakes. AHH! So frustrating. So all of my 'living at sea level friends' can one of you darlings make this recipe and tell me how it turns out? THANKS a bunch! The cookies still came out really good, it was just a pain to have to " babysit" them while they were in the oven :)



(This picture was taken BEFORE I baked them. I will post one after...when I actually get around to taking it)

Ingredients:

1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, at room temp
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 12 oz package small peanut butter cups, coarsely chopped (I used 1/2 of the bag and it was PLENTY!)

1. Heat oven to 375F. Line two baking sheets with parchment paper. In a large bowl whisk together the flour, baking soda, and salt.

2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to comine. Gradually add the flour mixture, mixing until just incorproated. Flod in the peanut butter cups. (I used my hands for that last part)

3. Drop Tablespoon-size mounds of dough 2inches apart onto the preared baking sheets. Bake until light brown on top. 8-10 minutes. Transfer to baking rack to cool. DO NOT OVER BAKE!

I ripped this recipe out of a REAL SIMPLE magazine while waiting for my Dr's appt. Don't worry, I have already asked for forgiveness :0

Ruth's Chris' sweet potato casserole

Ruth's Chris' is a famous Steak house down in New Orleans, and just judging from this recipe they have AMAZING food. My sister-in-law made this for our family over Christmas and we LOVED it. Which is saying a lot because I am NOT a fan of anything sweet potato. Before this recipe I had only seen sweet potatoes plopped out of a can into a dish smeared with marshmallows *NASTY* and brown sugar. I wouldn't touch them with a 10-ft poll, but now... that has all changed!

They say at the restaurant people order this a la carte with a side of ice cream. It is so sweet you could pass it off as a desert. HERE is the recipe and you even get a short video on how to make this delicious dish! Enjoy!

Chipotle Bean Burritos

I found this recipe and thought I would keep in on hand for a crazy busy night. The flavor of the burritos was so good! I have never used Chipotle powder, but let me tell you... I am now a fan. Really a very yummy dinner in no time flat. It's made my top ten this year.


(You can;t really see the meat at all, sorry. I piled mine high with lettuce and avacado, you know.. being on a raw food diet and all)

Ingredients:

1 Tbsp canola oil
1 clove garlic, minced
1/2 tsp chipotle chile powder (use 1/4 if making it for kids)
1/4 tsp salt
1/3 cup water
1 (15 oz) can organic black beans, drained and rinsed
1 (15 oz) can organic kidney beans, drained and rinsed
3 Tbsp refrigerated salsa
6 (10 inch) reduced-fat flour tortillas

for toppings:
shredded cheese
tomatoes
lettuce
sour cream
avacado
sliced green onions

Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Sir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with fork.

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with desired toppings.

YUM!

Recipe from Cooking Light. Jan/Feb issue

Dark Chocolate and Mint cookies

There were a lot of people using these "limited edition" mint and dark chocolate chips, so I too decided to give them a try. I was going to make some fancy shmancy cookie but my Hubby asked for the regular chocolate chip recipe, so being the GREAT wife that I am, I did. and they were yummy. The Mint chips almost had a crispy texture, and the flavor wasn't overpowering like I first would have thought. So out the window went the diet (but it was worth it :) Don't mind the flatness of the cookies, we are at 7,000 ft. It's a little hard to get anything to looks as yummy this high.



Ingredients:
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter of stick margarine, softened
1 tsp vanilla
1 large egg
2 cups flour
1 cup quick oats
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped nuts (ya, not in this house :)
1 bag limited edition Dark Chocolate and mint chips

1. heat oven to 375

2. Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt (dough will be stiff). Stir in nuts (optional) and chocolate chips

3. Drop dough by rounded tbsp about 2 inches apart onto ungreased cookie sheet/

4. Bake 8-10 minutes, or until lightly browned (centers will be soft) Remove from cookie sheet onto wire rack.

EAT!

***You can use this same recipe for Chocolate Chip cookies, just use the regular chocolate chips***

Potato Casserole

I really can't "offically" be called a Mormon unless I had one of these kind of recipes tucked into my book, and of course, I do! If you have been reading this blog at all you will know that I dispise the "canned cream chicken and mushrooms" I use them for ONLY two occasions. 1. Enchaladas, and 2. Potato casserole. I love the taste of the green onions and sauce. It goes great with any recipe, but in this case, we had it with Steak and Salad, LOTS of salad :)

(I know... it looks like my meat may still be alive on my plate, but really it was just the camera. I like my steak like I like my men. Medium well :)

Ingredients:

7-8 medium potatoes
1/4 cup melted butter
shredded cheese (use as much as you like)
1 can cream of chicken soup
16 oz sour cream
green onions, chopped (again, use as much as you like)

Do not peel potatoes, just throw them in a boiling pot and boil until they are tender. Do not overcook, they will get mushy. Peel and chop or grate, whatever you prefer. In a large bowl mix hot potatoes with butter, stir in green onions and shredded cheese. Mix 1 can of soup with sour cream seperately then combine with potatoes. Put in 9 x 13 pan and bake at 350 for 30-40 minutes.

Yum!

To die for Blueberry Muffins by Staci Lyman

My sister-in-law Staci is THE.BEST.BAKER I know! We used to live by them and every family gathering we would lick our lips in anticipation of what Staci was bringing to eat. She is nothing short than amazing in the kitchen, we miss them, a lot! So this recipe I knew would be delicious, and friends, it is. The muffins had a crunch candy topping and the fresh blueberries were tasty.


Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/2 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Makes 12 muffins

Recipe from my Sister-in-law Staci. Thanks Staci!