Wednesday, April 29, 2009

Cinco de Mayo Treats...

Cinco de Mayo Layer Salad
1 pkg. (16 oz.) torn iceberg lettuce
1 can (15 oz.) black beans, drained, rinsed
4 medium tomatoes, chopped
1 cup salsa
1/2 cup light sour cream
1 cup shredded Colby & Monterey Jack Cheese
2 green onions, sliced
2 cups broken baked tortilla chips
Freshly chopped cilantro, optional
Fresh limes, sliced, optional

Layer lettuce, beans and tomatoes in 4-1/2-qt. serving bowl. Combine salsa and sour cream; spread over salad to seal. Sprinkle with cheese and onions. Refrigerate several hours. Sprinkle with chips and fresh cilantro just before serving; toss lightly. Garnish with fresh lime.

Salsa Snack Roll-Ups
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
3 Tbsp. salsa
4 flour tortillas
1/2 cup shredded cheese
1/4 tsp. chili powder
Fresh Cilantro, optional

In a bowl, combine cream cheese and salsa; spread onto tortillas. Top with remaining ingredients. Roll up tortillas tightly. Refrigerate at least 1 hour. Cut each crosswise into 5 slices. Serve as an appetizer.

Black Forest Pie

  • 1 cup coarsely crushed Oreos
  • 1 (8 oz.) package cream cheese
  • 1 pint sour cream
  • 1 cup powdered sugar
  • 1 can cherry pie filling
  • 1 (8 oz.) container Cool Whip, as garnish, if desired
  • Coarsely chopped nuts, as garnish, if desired

Place Oreos in the bottom of an 8x8 inch pan. In a bowl, whip cream cheese, sour cream and powdered sugar until combined well. Pour mixture over Oreo cookies. Pour pie filling over the cream cheese layer and garnish with whipped topping and crushed nuts.

Wednesday, April 15, 2009

Grilled Chicken Pineapple Salad and Balsamic Dijon Dressing

Salad Ingredients:
  • 4 boneless skinless chicken breasts
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp Chinese Five Spice Powder
  • Juice and zest of 1 lemon
  • 4 tbsp olive oil
  • 4 slices of fresh pineapple
  • Baby spinach
  • Cherry tomatoes
  • Strawberries
  • Blackberries
  • Red onion
  • Red pepper
  • Olives, Optional

Toss all the above ingredients together in a Ziploc bag and marinate chicken for about a half hour before cooking completely on the grill. At the same time you can grill pineapple. Allow the chicken to rest for 5 minutes before slicing and serving along with the grilled pineapple on a salad made from baby spinach, cherry tomatoes, strawberries, blackberries, red onion, red pepper and olives.

Dressing Ingredients:
  • 2 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • ¼ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • Salt and pepper to season

Combine all ingredients in a container with a tight sealing lid and serve immediately.


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Wednesday, April 8, 2009

Lattice-Top Ham and Swiss Quiche

  • 1 unbaked 9" deep dish pie shell
  • 1 cup shredded Swiss cheese, divided
  • 1 cup finely chopped, cooked ham
  • 2 green onions, sliced
  • 1 can (12 ounces) evaporated milk
  • 3 large eggs
  • ¼ cup flour
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 ready-made frozen pie crust, thawed

Preheat oven to 350 degrees. Sprinkle ½ of the cheese, ham and green onions into the pie shell. Whisk together evaporated milk, eggs, flour, salt and pepper in a large bowl. Pour mixture into pie shell and sprinkle with the remaining cheese. Cut pastry into ½ inch wide strips. Lay pastry strips over filling in lattice fashion, turning pastry over outside edge of dish. Bake for 45 - 50 minutes or until knife inserted near the center comes out clean. Cool on wire rack for 10 minutes before serving.

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Wednesday, April 1, 2009

April Fools Day Food...

Since it's April Fools day, why not make a main dish for dessert, and have a dessert for a main dish?

Video Courtesy of

Spaghetti and Meatball Cupcakes
  • 1 Yellow or White Cake Mix
  • 4 Large eggs
  • Oil called for on cake mix box
  • 1 cup buttermilk
  • 1-2 Tubs White frosting
  • Yellow Food Coloring
  • 15 oz. jar low-sugar strawberry jam (better color in low-sugar jam)
  • 1 bar white chocolate (3 oz. or so)
  • 12 - 24 pieces Ferrero Rocher candy
  • 2 zip-lock bags (large, freezer-quality)

Preheat oven to 325 degrees. In a large bowl, combine cake mix, eggs, water and buttermilk. Beat with a hand mixer 2 minutes. Prepare cupcake pan by lining with yellow or white cupcake paper liners. Pour batter into cupcake liners until 2/3 way full. Bake for 15-17 minutes or until done. Remove from oven and completely cool. Tint white frosting a "pasta" color by adding 2-3 drops of yellow food coloring. Spoon frosting into freezer bags, seal and snip a VERY small corner off and push frosting through snipped hole. When cupcakes are cool, drizzle frosting in a random pattern to resemble pasta. Place 1 chocolate candy on each cupcake to look like a meat ball and spoon a little strawberry jam over the meatball to mimic spaghetti sauce. Keep cool until ready to serve.

"Fauxberry" Meat Pie
  • 1/3 cup barbecue sauce
  • 1/4 cup milk
  • 1 tablespoon dark, molasses
  • 1 teaspoon unsweetened cocoa
  • 1/2 teaspoon chili powder
  • 1 small onion, finely chopped
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 2/3 cup bread crumbs
  • 1 1/4 pounds lean ground beef
  • 1 egg, lightly beaten (Large AA 18 ct. $1.89)
  • 2 pounds baking potatoes, peeled and cubed
  • Salt
  • 1/4 cup canned sliced beets (not pickled)
  • 1/4 cup (or more) warm milk
  • 4 tablespoons unsalted butter, cut into pieces (
  • Piecrust

Heat the oven to 350°. In a small saucepan, combine the barbecue sauce, milk, molasses, cocoa, and chili powder. Set the pan over medium heat and whisk the mixture until it is lukewarm and the cocoa is completely dissolved. Set it aside to cool. Sauté the onions in the tablespoon of canola oil until they are transparent, about 7 minutes. In a large bowl, whisk together the salt, celery salt, pepper, and bread crumbs. Then add the beef, egg, sauce mixture, and onion. Thoroughly mix the ingredients using your hands or a wooden spoon. Remove the pie shell from the freezer. Transfer the meat to the shell, spreading it evenly with a spoon. Bake it until the meat is cooked through, about 60 minutes. While the pie is baking, prepare the mashed potato topping. Place the potatoes in a large saucepan and add enough water to completely submerge them. Salt the water lightly, cover the pot, and bring it to a boil. Reduce the heat slightly and cook the potatoes at a low boil until they are tender, about 12 minutes. While the potatoes cook, puree the beets and 1/4 cup warm milk in a blender until only small bits of beet are left in the mixture. Set aside. Drain the potatoes and transfer them to a large mixing bowl. Add the butter and pureed beets and, using an electric mixer, whip the mixture until it's smooth and fluffy. Add more milk if needed and salt to taste. Spread the whipped potatoes over the top of the cooked meat pie with a spatula, as you would whipped cream, mounding it slightly in the center. Slice and serve the pie while the potatoes are still hot. Makes 8 servings.