Monday, December 19, 2011
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (approx. 1 large lemon)
1/8 teaspoon salt
2 (8 oz.) packages cream cheese, softened
Crackers, for serving
Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a large bowl, cover, and refrigerate for 4 hours (or overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When ready to serve, spread cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese. Refrigerate up to an hour before serving. Serve with crackers or tortilla chips.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1/2 teaspoon vanilla extract
zest of 1 large lime, finely minced
3 tablespoons lime juice
1/2 cup unsweetened toasted coconut
1/2 cup sugar (for rolling dough in before baking)
Preheat oven to 350 degrees. Toast coconut on a cookie sheet in the pre-heated oven for 5-7 minutes.
Keep an eye on it though, it can go from white to burnt if you aren't watching close!
Line cookie sheets with parchment paper.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside. Using a mixer, beat together the butter and sugar until smooth and fluffy. Beat in egg, vanilla, lime juice and zest. Gradually blend in the dry ingredients and toasted coconut. Roll rounded teaspoons of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 -2 inches apart. (Don't put them too close together, and don't make the balls too big as they spread quite a bit.)
Bake 8-10 minutes in the pre-heated oven until lightly browned. Let stand on cookie sheet for two minutes and then remove and place to cool on wire rack.
Friday, October 7, 2011
This weekend I am doing slow cooker demonstrations/cooking at the Deseret News Home Show and featuring these two perfect-for-fall recipes:
True Texas Chili
Spice Cake with Orange Juice Glaze
1 spice cake mix
1 (3.5 oz.) package instant butterscotch pudding
1 cup water
3/4 cup canola oil
1 cup sour cream
Orange juice, prepared
1 cup powdered sugar
In a large bowl, combine cake mix, pudding, water, oil, eggs, and sour cream. Beat for 2 minutes. Pour batter into greased slow cooker. Cover top of crockpot with paper towels (to catch moisture during the cooking process from dripping into the cake), and cover with lid. Cook on high heat 3 1/2-4 hours or until done in the center. While cake cools, in a small bowl, mix together powdered sugar with 2-3 tablespoons orange juice. Drizzle orange juice glaze over cake, serve and enjoy!
Monday, August 29, 2011
- 3 cups shredded, frozen hashbrowns (thawed and drained)
- 4 tablespoons (1/2 stick) butter, melted
- 4 large eggs (beaten)
- 1 cup milk
- 3/4 cup diced cooked ham
- 1/2 cup diced green onions
- 1 cup shredded cheddar cheese
- Salt and pepper
Preheat over to 450 degrees F.
Gently press the drained hashbrowns between paper towels to dry them as best as possible. In a 9 inch pie plate, toss the hashbrowns with the melted butter and press into the plate. Press into the bottom and up the sides to form a crust. Bake for 20-25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hashbrown crust is ready, pour in the egg mixture and return to the oven.
Lower the oven temperature to 350 degrees, and bake for about 30-40 minutes until the quiche is light golden brown on top, and puffed.
Wednesday, August 24, 2011
Thursday, August 11, 2011
Friday, August 5, 2011
Other amazing fruit salsa recipes HERE (plus a video of my cute wife Janet making them on TV!)
Monday, March 7, 2011
You may be a little skeptical about this recipe based on the title, but I promise, it's really very good!
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (you could also used 1 cup sour cream)
Mix first four ingredients and toss with shredded chicken. Let it marinade for at least 1/2 hour (You could toss it together in a ziploc bag in the morning and leave it in the fridge all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9 x 13 baking pan. Fill flour tortillas with chicken and shredded cheese, roll them up and place in bottom of pan, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and left over marinade. Pour sauce on top of rolled enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Make it a Freezer Meal: Make and freeze this recipe. To bake, preheat oven to 350 degrees and bake covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
Wednesday, March 2, 2011
Here is the recipe. Seriously, try it very, very soon. You won't be disappointed.
2 cups flour
2 cups sugar
1 1/2 cups oil (I substituted 1 cup applesauce for 1 cup of the oil)
1/2 cup chopped pecans (I left these out for the picky people who live at my house)
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups grated carrots
Combine sugar, oil, (and applesauce if you choose to substitute), and eggs. Sift together flour, soda, cinnamon and salt. Add to sugar/egg mixture. Mix well and fold in carrots and pecans.
Pour into a greased and floured 9 x 13 pan (I used a bundt pan). Bake at 300 degrees for one hour.
Cream Cheese Frosting
1 - 8 oz package softened cream cheese
1/4 cup softened butter
4 cups powdered sugar
2 tsp vanilla
Cream the cream cheese and butter, then mix in the vanilla and powdered sugar. Spread on the cooled cake and lick the beaters and the bowl clean!
Seriously. It's to die for!
Tuesday, January 11, 2011
1 cup sour cream
1 cup mayonnaise, NOT Miracle Whip (I used "light")
2 tsp. dill
2 cups finely diced dill pickles
Combine all ingredients together and mix well. Let chill for a couple of hours.
Enjoy with Ruffles, or your favorite chip.