Monday, August 30, 2010

Pineapple Julius

Recipe adapted from: Our Best Bites

2 c. cubed fresh pineapple, frozen
1/4 cup bananas, frozen
3/4 c. milk
2 Tbsp. pineapple juice concentrate
2 Tbsp. Orange juice concentrate
1/2 c. water
Juice of 1/2 lime
3-4 Tbsp. honey
1 c. ice

Combine all the ingredients except for the ice in the jar of your blender. While the blender is running, add the ice and puree until smooth. Add more ice and honey to taste (if necessary).

And I want to try this:
Pina Colada Variation
Replace the milk and honey with 1 c. cream of coconut (not coconut milk; you'll find cream of coconut with the drink mixers at the grocery store).

Friday, August 27, 2010

Watermelon Lemonade

This was a nice refreshing drink and a nice spin on lemonade.
John's Rating:8

Recipe from:

3 cups watermelon, seeds removed, chilled
1/2 cup frozen raspberries
1/2 cup sugar
1/2 cup water
2 lemons, juiced I used 1/2 cup bottled lemon juice
1 1/2 cups club soda, chilled (the original recipe calls for strawberry carbonated water....I didn't have any)

Blend watermelon, raspberries, sugar, water and lemon juice in blender. Blend well. Add club soda and blend just long enough to mix. Serve immediately.

Thursday, August 26, 2010

Martian Cookies

These are called "martian" cookies because of the green zucchini flecks in them. Although John and I weren't super impressed with these cookies, the kids all LOVED them. At least they were getting some veggie with it.

Recipe from:
1/2 cup butter or margarine
1/4cup sugar
1/2 cup brown sugar
1 egg1/2 teaspoon vanilla
1 1/2 cups flour
1 tsp cinnamon
1/2 teaspoon baking soda
1/2 salt
1 cup quick cooking oatmeal
1 cup shredded zucchini
1 cup mini chocolate chips

  1. Preheat the oven to 350.
  2. Beat the butter until soft. Add the sugar and beat until fluffy.
  3. Add the eggs& vanilla and beat it all well.
  4. Mix the flour, cinnamon, baking soda and salt. Beat until blended.
  5. Add the rest of the ingredients. The dough looks too wet, but it works!
  6. Drop onto a greased cookie sheet and bake for 10-12 minutes or until they are brown. I baked mine for 10 minutes. Then flattened lightly with a glass.

Wednesday, August 25, 2010

Raspberry Cream Bars

These were very good! I really liked the raspberry filling. I made these for a family BBQ.
John's Rating: 8

Recipe from:
1 box yellow cake mix
1/2 cup butter, softened
1 cup seedless raspberry preserves
8 ounces cream cheese, softened
1/4 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla extract
1 large egg
1/4 cup seedless raspberry preserves

1 Preheat oven to 350°.
2 CRUST: Mix cake mix and butter until crumbly.
3 Reserve 1 cup of crumb mixture.
4 Press remaining crumb mixture into 13x9 pan.
5 Spread 1 cup raspberry preserves over crust.
6 It spreads easier if you heat it slightly in a microwave.
7 FILLING: Blend cream cheese, flour, sugar, vanilla extract and egg until well blended.
8 Fold in 1/4 cup raspberry preserves.
9 Spread carefully over crust.
10 Sprinkle reserved crumb mixture over filling.
11 Bake 30-40 minutes until golden brown.
12 Cool in pan before cutting into bars

Tuesday, August 24, 2010

Pineapple Limeade

A nice summer drink.

Recipe from: Real Mom Kitchen
1/4 cup of sugar
1 1/2 cups pineapple juice
1/4 cup lime juice
2 cups club soda, chilled

In a large picture, mix the sugar and juices together and chill. You want this nice and cold.
Just before serving mix in club soda and lime slices. Serve over ice. Enjoy! Makes 8 servings.

Summer Squash and Zucchini with Bacon and Cheese

I was surprised to find that I had not posted this. It is a summer favorite and comes from my mom. We've eaten it as a main dish or a side dish...your choice.

Bacon (I use lean)
Zucchini, sliced thin or diced
Summer Squash, sliced thin or diced
Cheese (I use cheddar or colby jack)

Cut bacon in small pieces and fry until it is done. Remove bacon and set to the side. Leave grease in pan and cook zucchini and summer squash in bacon grease until tender, but not mushy. Stir in bacon and sprinkle with cheese. Serve warm.

Monday, August 23, 2010

Grilled Chocolate Raspberry Burritos

Mmmm...fresh raspberries from the garden and I had to eat some with chocolate!
John's Rating: 8

Recipe from:

2 flour tortillas
1 cup semi-sweet chocolate chips
1 cup fresh raspberries
2 tablespoons butter, melted
2 teaspoons sugar
1/2 teaspoon cinnamon

Prep Time: 12 mins
Total Time: 20 mins
1 Stack tortillas and place in foil.
2 Place over heat, turning occasionally until tortillas are warm and pliable.
3 Remove and separate.
4 Sprinkle each with chips and berries in the center.
5 Fold in sides and roll up.
6 Brush with half the melted butter.
7 Place each on rack over heat, cover and grill about 3 minutes til grill marks show and chocolate is melted, turning at least once.
8 Transfer to serving dish and brush with remaining butter.
9 Combine sugar and cinnamon and sprinkle over burritos.
10 Serve immediately with ice cream if desired.

Sunday, August 22, 2010


This is my go to recipe for chimis....the meat is so good! Plus, they are easy to make and I can get several meals from a roast.

Recipe from:

1 sirloin tip roast

cups yellow onions
1 cup chopped green bell pepper
1/4 cup water

1/2 cup ketchup

tablespoons cider vinegar
6 cloves of garlic, minced
2 tsp. beef bouillon cubes
2 bay leaves
3/4 tsp. liquid smoke
1/2 tsp. ground cumin, divided
1/2 tsp. Frank's hot sauce
1/4 tsp. pepper
1 tsp. dark brown sugar


  1. Put roast in crock pot.
  2. Add onions and bell pepper.
  3. In a medium bowl, whisk together water, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper.
  4. Pour mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
  5. Shred meat using two forks, and return it to slow cooker.
  6. Discard the bay leaves.
  7. Warm the tortillas according to package directions.
  8. Spoon the meat mixture along the center of a tortilla.
  9. Top with some shredded cheese.
  10. Roll up tortilla, tucking in the sides.
  11. Grill in a little oil in a frying pan.
  12. Serve with sour cream and fresh tomatoes.

Saturday, August 21, 2010

Chocolate Chip and Coconut Pancakes

This is something that my mom makes, and I love 'em.
Pancake batter (my favorite recipe)
chocolate chips

Mix together and cook. Mmmmm....

Friday, August 20, 2010

Grilled Corn

I found this great tutorial for ways to grill corn, so we tried this method first. It was really good and perfect to keep the corn warm to take to a summer party. I also liked that I could prep it in the morning and toss it on the grill at dinner time.
Butter, salt and pepper each cob of corn. Wrap each cob in foil. Place on grill and cook for 20 minutes, turning them a quarter turn every 5 minutes.

Thursday, August 19, 2010

Raspberry Summer Sensation

Super easy to make and I really liked the taste...perfect for a warm day!
John's Rating: 8Recipe from:

2 cups raspberry sorbet
1 cup cold milk
1 small package instant vanilla pudding (or try chocolate for an extra special treat!)
1 tub (8 oz) Cool Whip, thawed
1 cup raspberries

Prep Time: 15 mins
Total Time: 3 1/4 hrs
1 Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
2 Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
3 Spread pudding mixture over sorbet in pan.
4 Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours.
5 Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
6 Enjoy!

Wednesday, August 18, 2010

Chicken Zucchini Casserole

This is one of our favorite zucchini recipes: (thanks for sharing it with me, Julia!)

4 cups diced zucchini
1 cup sliced carrot
1/2 cup onion, diced
1 cup sour cream
1 can cream of chicken
2 chicken breasts, cooked and cubed
1/2 cup butter
1 pkg. stuffing (stove top)

Combine cooked chicken, sour cream and cream of chicken. Cook vegetables until tender. Melt butter and mix with stuffing mix. Line bottom of 9x13 baking pan with half the stuffing mix. Pour vegetables on stuffing. Next pour soup mixture on vegetables and top with remaining stuffing mix. Grate cheese on top and bake 20 to 25 minutes at 350 until hot and cheese is melted.

Tuesday, August 17, 2010

Oatmeal Carmelitas

And this is my favorite bar cookie: I have to have lots of people around or I will eat them all! They are so good!!Recipe from: Jadi's Favorite Recipes

For the Crust:
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups butter, softened

For the Filling:
1 (12.5 oz) jar caramel ice cream topping
3 Tbsp. all-purpose flour
1 (6 oz.) pkg. semi-sweet chocolate chips (I usually add a little more)

Heat oven to 350. Grease a 13X9-inch pan. In a large bowl, blend all crust ingredients on low speed until crumbly. Press half of crumb mixture, about 3 cups, in bottom of greased pan. Reserve the remaining crumb mixture for the topping. Bake at 350 degrees for 10 minutes. Meanwhile, in a small bowl, combine caramel topping and 3 Tbsp. of flour. Remove partially baked crust from the oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Bake an additional 18-22 minutes or until golden brown. Cool completely. Refrigerate 1-2 hours until filling is set. Cut into bars. Enjoy!!!

Monday, August 16, 2010

Cookie Bars

These are one of John's favorite cookies. A friend of mine brought it to a recipe exchange group and he was hooked! We had a large family get together so I made a batch. They are so good!! I even put the nuts on top...and we don't like nuts!
5 eggs
1 stick butter
1 box yellow cake mix
3 1/2 cups of powdered sugar
8 oz cream cheese
Melt butter then add cake mix and one egg. Mix together well until it forms a dough. Press dough out in the bottom of a pan and along the sides. Now mix the other four eggs, cream cheese, and box of confection sugar together with a hand held mixer. Once all is mixed well, pour into the pan with the dough. Sprinkle top with pecan pieces. Bake for 45 minutes at 350 degrees.

Friday, August 13, 2010

Fried Apple Pies

John LOVES pie, so to beat the summer heat...we tried this recipe. It is not as good as a regular flaky-crusted apple pie, but they are good! I froze the remaining pies and sent them in John's lunches.
John's Rating: 8
Recipe from: Recipezaar

3 cups flour
2 teaspoons sugar
1 1/2 teaspoons salt
1/4 teaspoon baking powder
6 tablespoons shortening
1 egg
3/4 cup milk

1 quart Apple Pie Filling
powdered sugar

Preheat oil for frying.

In a mixing bowl, sift the flour, sugar, salt and baking powder, together. Cut in shortening. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.

Break the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter.

Put 1/4 cup of apple pie filling in the center of each round, fold over and crimp the edges with a fork.

Fry the pies, two to three at a time, in the hot oil, until golden brown. Remove from the oil and drain on paper towels.

Powder the pies with the powdered sugar. May serve with vanilla ice cream.

Friday, August 6, 2010

Breakfast Taquitos

These had tons of flavor and we really like them. I have been making them and freezing them for John for his breakfasts.
Recipe from: Our Best Bites
2 tsp extra virgin olive oil
12 large eggs
1/2 C Sour Cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce
16 6" flour tortillas
cooking spray or olive oil

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil for easy clean-up. Spray with cooking spray or lightly brush with oil and set aside.Heat olive oil in a large non-stick skillet over medium heat. Crack eggs into large mixing bowl. Whisk in 1/2 C sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste. Gently fold to combine.

Warm tortillas in microwave to ease rolling process. Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder. Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other. When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil. Bake for 15 minutes or until edges are golden brown and crisp.

Remove taquitos from oven , let cool for 5 minutes, and then serve.

Make Ahead Prep: The egg mixture can be made a day ahead of time and stored in the fridge until ready to use. You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use. To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray. Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

*I actually bake them so they hold their shape, then freeze them.

Thursday, August 5, 2010

White Bread

This recipe makes 3 loaves of delish white bread. I have made this recipe a couple of times and I'm impressed with how moist it stays.

Recipe from: The Sister's Cafe

1/3 cup powdered milk *see note
1 1/2 heaping Tbsp of instant yeast
3 tsp salt
1/3 cup sugar
3 Tbsp shortening
3 cups warm water
Flour (approx. 7 1/2 cups total)

Mix powdered milk, yeast, salt, sugar, and shortening in large mixer. Add warm water. Add about 4 to 5 cups flour and beat until well mixed. Add flour slowly until dough comes away clean from the edge of the mixing bowl. Allow to knead for 5 more minutes. Do not add too much flour. Cover with towel and allow dough to rise. Once it has doubled in size, divide into 3 parts. Form each into a log, tucking and pinching the dough underneath to make it smooth on top. (This is easily done if you lightly roll out the dough and roll up lengthwise, pinching together seam and tucking in the ends.) Place each into a greased loaf pan and raise until the size of a bread loaf. Bake at 350 degrees for 30 minutes or until golden brown. Makes 3 loaves.

*fresh milk works too. Just omit powdered milk and use 1 1/2 cups warm milk and 1 1/2 cups warm water in the place of the 3 cups warm water.

Tuesday, August 3, 2010

Tots on the Grill

I found this pan last year in the camping section at our local Walmart. I was sure it would come in handy for grilling season as well as camping. Here's one thing I'm able to make for a quick side dish for burgers. Place the tots in a single layer on the pan. Cook over the same heat as your burgers (mine are cooking to the side of the pan) Turn them over the same time you flip your burgers. They cook in the same amount of time as I cook the burgers. Convenient huh?

Monday, August 2, 2010

Fajitas on the Grill

I made these and had 2 nights of grilled fajitas and a little more left over for lunches. They were SO good!! This is my new "go to" recipe for fajitas!! Recipe from: Our Best Bites

1/4 C fresh lime juice (2 limes)
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
2 t liquid smoke
1 t salt
1/2 t chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder
I put the ingredients in the VitaMix and blended. I also upped the amount to 1 1/2 times the marinade)
Steak or chicken (I used 3 lbs)
Peppers: about 3 large ones A mix is ideal: Red, Yellow, and Orange.
1 large Onion (we wished we'd actually used more onion)
Before you put the meat in, reserve a little marinade to use when cooking. (1/4 cup) Then toss in the chicken or steak, and bell peppers and onions. Marinade for at least 4 hours, but longer if possible. Then grill outside on the bbq on skewers. After they are done: slide steak and veggies into a bowl and toss with the reserved marinade. Serve with tortillas, tomatoes, lettuce and sour cream!

Sunday, August 1, 2010

Brazillian Lemonade

I LOVE this stuff! It's been a great summer treat for us. It is super easy to make, too!Recipe from: Our Best Bites

2 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1/2 c. sugar
3 c. cold water
3 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place the limes in your blender. Add the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash.
Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; if it's bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance).