Fruit Salad with a Honey Cinnamon Drizzle!!

Happy Tuesday everyone!! Hope you all had a great week! I went to Idaho and had a great time. Spent Saturday with Jessica! That was fun! For all you Idaho people who know this place we went to Big Judds Saturday night.... (it was my cheat on diet meal, cause i mean come on.. its Big Judds!!) I ate the burger so fast you would have thought its been months since i had a meal!
Anyway I am back to eating healthy and working out :) I told my mom last night that i am officially addicted to working out!! :) Im going every day this week except Friday cause it is date night :)
So i get back from Idaho yesterday and go to work out. Im debating on weighing myself, afraid of what the scale will say.... Well according to that scale Ive lost another pound!! So I have lost about 5-6 lbs now! I was in shock! I called Jessica to inform her that Big Judds didnt ruin everything! She was happy for me.

So for this competition we are all about at a tie right now of a weight loss of around 6lbs! So the pressure is building! Simon asked me last night what if we do not get to 20lb weight loss by July 1st... Im unsure of what we will do with the competition... extend the date? increase the lb limit to lose? I just dont know!

alright alright... I will get to posting a recipe now... Since you have all waited patiently for that delicious looking fruit salad I will post that recipe.

Fruit Salad with a Honey Cinnamon Drizzle

Ingredients

2 cups cantaloupe, chopped
1 cup strawberries, chopped
1 cup blueberries, chopped
2 kiwis, chopped
1 banana, sliced ( I did not put the banana in it. I was afraid if we could not eat it all the banana would go brown.)
1 cup honeydew melon
1 lime, juiced
1 tablespoon honey
1-2 teaspoons poppy seeds
dash of cinnamon (optional)

Directions

Combine cantaloupe, strawberries, blueberries, kiwis and banana in a medium sized serving bowl. Add the honeydew, lime juice and honey to your blender and pulse or purée until smooth.( I was very skeptical of pureeing the honeydew.. but wow!!)

Add poppy seeds and cinnamon and lightly pulse until combined.

Toss dressing with fruit.

Chill for 2 hours before serving.

For just two of us we had a ton left over... Ate it for breakfast the next day and dinner again.

You probably won’t have leftovers, but if you do…

Save them in the fridge for the next morning, and make a fabulous green smoothie! Add a cup of this salad to your blender, along with 2 cups of spinach and 1/2 cup cauliflower (optional). Add 8 oz. water and a few ice cubes. Push the smoothie button and enjoy! ( didnt have the ingredients to try this) 

This was a huge hit with my husband and myself. I am planning to make it for big gatherings and stuff to. Very very good! 

 Hope you all enjoy!! I have been cooking away and have many meals and things to share with you! Cant wait!! 

Tierra 

7Up Biscuits

When I want a fast, yummy bread-like side for a meal, I make these biscuits. They are so light and airy, a perfect combo with just about any meal. I love how yummy and versatile it is. You could leave out the Italian seasoning for some plain, fluffy biscuits. You could also sprinkle with some cinnamon sugar for a sweeter version. Oh, so good!

7Up Biscuits
Recipe from Your Homebased Mom
Yield: 9-10 good sized biscuits
Takes: 10 -15 minutes, plus baking time


2 C Bisquick
1/2 C sour cream
1/2 C 7-up
1/4 C melted butter
Italian Seasoning

Directions:
Add sour cream into Bisquick and mix together; add 7 Up.  The dough will be very soft. Sprinkle additional Bisquick onto the counter and pour dough onto it. Gently knead a little additional Bisquick into the dough and then pat the dough out to desired thickness (about 1 inch)  Use the bottom of a glass or a biscuit cutter to cut out biscuits. Place melted butter into 9 x 9 pan.  Dip each biscuit in the butter and then turn over and place into the pan {the dipped part should now be on top so it is topped wit butter as well as sitting in it}. Sprinkle with Italian seasoning. Bake in a 450 oven until golden brown, about 8-10 minutes.

Caramelized Brussels Sprouts

I used to think I didn't like Brussels Sprouts. I'm really not a big fan of steamed vegetables. Some people hear that and think I'm nuts. And maybe I am. But I can't help it. I just can't love it. And since that was the only way I had ever been introduced to Brussels sprouts, I didn't think I liked them. However, this recipe is just another example to me of how vegetables can become so tasty if you just prepare them a different way. {I first learned that with asparagus.} We got some Brussels sprouts in our bountiful basket a couple weeks ago and since we really do want to try everything I decided to look up other ways to eat it besides steaming it. And holy moly am I glad I did! I liked these so much, I made them two nights in a row {for those of you who know how much I hate having the same thing two days in a row, you know this is a big deal}. My mouth is watering as I look at all these pictures. I think I need to go make some more.

First, it's a nice, bright green.

Then we'll add some sugar for sweetness.

It begins to add some more golden color.

Caramelized Brussels Sprouts
Recipe from Eat, Live, Run!
serves 2-4 as a side-dish
Time: 20 minutes

12-14 large brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
Shake of kosher salt
2 Tbsp brown sugar
1/4 cup almond slivers, toasted

Directions:
Slice each Brussels sprout very thin until you have a mound of Brussels sprout ribbons. I also made sure to chop up the center part of the sprout really well. It doesn't create "ribbons" like all the leaves of the sprouts and I didn't want huge chunks. So just chop it up, too. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the Brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.

Don't forget the delicious nuts.

Eat up! So yummy!

Tuesday with Tierra (Pepperoni Pinwheels)

Hello Everyone! What another great Tuesday :D I hope everyone is having a great summer! I havent been doing much, I got a job as I mentioned in previous blogs so therefore I have made myself available all summer.
This blog I decided to do another easy meal.... I know during Summer that sometimes we all get so busy we dont have much time to throw together a dinner. Well this one is a favorite, and after a long 13 hour shift at work its so nice to come home and throw this together.
Pepperoni Pinwheels..basically Pizza Bites! Now i will type the original recipe then in a different color some alterations i did.

Pepperoni Pinwheels
from taste of home best recipes magazine

You will Need:
1/2 C diced Pepperoni (this was not near enough for me, i like pepperoni)
1/2 C shredded mozz cheese (really any kind of cheese works)
1/4 tsp dried oregano
1 egg seperated ( i did the egg thing the first time, kinda stupid. the yolk just kind of makes it so that it stays together.. so the second time i just used marinara sauce. Then sprayed the tops with Pam... works great)
1 tube crescent rolls.

Directions:

1: In a small bow, combine pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles ;seal perforations.

2: Spread pepperoni mixture over each rectangle withing 1/4 inch of edges. Roll up like Jelly Roll style , then cut into 4-6 pieces.

3: Place cute side down on greased baking sheets;brush tops with egg white. Bake at 375 degrees for 12-15 minutes or until golden brown. Serve Warm.


Serve with Salad or Pasta! :D

Enjoy!!

Tuesday with Tierra (Macaroni Salad)

Hello Again!! What a beautiful Tuesday! So today I am going to be posting a Macaroni Salad recipe. Now let me tell you this is not like any Macaroni salad you have ever had. Its not like when you go to the deli. No this salad has a sweet taste to it. I actually made it at Jessica's Baby Shower and it was such a hit! My cousin Brook actually said she thinks its a cross between a Potato Salad and a Macaroni Salad.
Now this salad is kind of time consuming but totally worth it! My husband can eat platefuls of it, no exaggeration!

Macaroni Salad
Originated from my husbands grandmother, and then my mother in law, and then again changed by me lol

Ingredients:
1 cup sugar
¼ teaspoon ground mustard
3 tablespoons flour
1 teaspoon salt
¾ cup vinegar
1 cup water
3 eggs, beaten
2 tablespoons butter
Dash celery seed
4 cups small or medium shell macaroni
⅓ cup sweet pickle, chopped
⅓ cup bell pepper, chopped (i do not use this)
⅓ cup green olives, chopped ( i do not use this)
⅓ cup sweet onion, finely chopped (i do not use this)
4 hard-cooked eggs, chilled
½ lb. meaty bacon, fried and crumbled
4 oz. chopped pimientos, drained ( i do not use this)
Mayonnaise ( i do not use this)
Paprika

Directions:
In a medium saucepan over medium high heat, combine sugar, ground mustard, flour, salt, vinegar, and water. Stir until thickened.
Meanwhile beat 3 eggs in a small bowl and pour part of the boiled mixture in with the eggs stirring briskly. Once mixed well pour back into the saucepan. Then stir in butter and celery seed. Chill. ( You want to cook the egg but stirring briskly makes it so that the egg wont chunk up, if it does slightly thats okay)

Cook macaroni according to package instructions. Drain. Rinse in cool water. Chill.

To chilled macaroni, add chopped vegetables. Chill until ready to serve.
Just before serving, combine half of amount of dressing desired with equal amount mayonnaise. Fold into macaroni mixture. Stir in three chopped eggs, pimientos, and the bacon, folding gently. Slice one egg for garnish. Sprinkle surface of salad with paprika. (Keep in mind i do not do that mayo part, I dont feel like it needs it. However, my mom in law thinks it makes it not as sweet. So try both and figure out what you like.)

So as you can see there are a few steps to this.. but if you work it out where you make the sauce and pasta in the morning (which does not take long at all) then two of the steps are out of the way.
The cook the bacon and boil some eggs. Cut up whatever veggies you want in it and then when comes dinner time you can just throw it all together!


Enjoy!!! :D

Parmesan Oven Roasted Asparagus

Have you ever known one of the vegetables that you just haven't had a good relationship with? You know the kind. The ones that always make you want to gag every time you eat them? The ones that just don't taste good. Period. You don't like it. Period.

Asparagus is that vegetable for me.
Or at least, it used to be.
Since discovering this recipe, I've made this several times.
And you know what?
I think I may actually like asparagus.
This is a big deal.

Asparagus was the vegetable that would keep me at the dinner table for hours after the rest of my family had finished eating. We had that rule that you had to eat everything on your plate growing up. And silly me. I'd save the worst part for last and by that time it was cold and even yuckier than usual. And I would sit at my chair. Refusing to eat it. For hours. Honest.
The sad truth is I don't remember whether I ever actually ate that asparagus or if my mom gave in.
All I remember is sitting at the table, tasting that cold asparagus in my mouth before it even passed my lips.

So you see, asparagus and I have had a hate relationship.
I hated it because it was terrible, awful, slimy, icky stuff.
It hated me because I refused to eat it.

And now I'm all grown up and actually eat everything on my plate because I know better. I also know better to eat my least favorite things first, though that's a different story. Anyway, one day we got a big ole' bunch of asparagus in our Bountiful Basket. And I thought, "Oh, really? What am I going to do with this?" See, we have this policy to try everything we get in our baskets, even if it's not something we usually buy or even enjoy. But with asparagus I was on the losing end. How could I bring myself to eat it? And then, as if the angels knew of my plight, a beautiful recipe practically fell in my lap. Well, actually it fell into my blog reader, but you get the idea. And I am forever grateful to Your Homebased Mom for this recipe.

I also just want to say that if you ever eat something you don't like, try cooking it a different way. That could change your mind.

Parmesan Oven Roasted Asparagus
Recipe from Your Homebased Mom

Ingredients:
Asparagus
Olive Oil
Kosher Salt
Parmesan Cheese
{there are no specific measurements because everything is to taste}

Directions:
Thoroughly wash and dry your asparagus. Cut about an inch or so off the bottom. If your asparagus is particularly thick, I recommend peeling the bottom half of the outer skin off. This helps remove the toughness that can come from asparagus. Place your asparagus in a small bowl and toss with olive oil. Place on a cookie sheet lined with tin foil and sprinkle with kosher salt. Bake at 350 degrees for about 7 minutes {this is the magic time in my oven - any less than that and it isn't done, any longer and it's too mushy - and trust me, you don't want mushy asparagus!}. At about 5 minutes, remove from the oven and sprinkle with Parmesan cheese. Return to the oven for remaining two minutes. Serve immediately.

Sweet Potato Fries

This was my first experience ever with sweet potato fries. I had heard several people who either loved them or really didn't so I figured I needed to try it out for myself someday. And then when we got some sweet potatoes in our Bountiful Basket, I decided it was "now or never". Am I glad I did, or what? These were so tasty! In fact, I craved them for days afterward and almost changed my mind about the sweet potato I had saved to make food for my baby and make it into sweet potato fries instead! I didn't - but I almost did.
It's important for me to note that I have never before in my life tasted a sweet potato that I liked. This here recipe, this is proof that different ways of cooking a vegetable can make all the difference in the world as to whether or not you'll like it. So if you're like me and don't love sweet potatoes, give these a try and maybe you'll change your mind. :)

  
Tasty Sweet Potato Fries
Recipe modified slightly from All Recipes
Directions
2 sweet potatoes
1/4 tsp cinnamon
1/4 tsp ground ginger
1 1/2 to 2 Tbsp. light brown sugar
Kosher salt and black pepper to taste {we thought they were tasty with and without the salt and pepper so if you wanted a low-sodium treat, these would be yummy!}
3 Tbsp. light olive oil

Ingredients
Preheat oven to 350 degrees.
Wash and scrub or peel your sweet potatoes as desired. Cut them into fry shapes. Rinse the fries in cold water and drain. Spread onto a baking sheet that has been spread with a bit of oil or sprayed with non-stick spray to keep your fries from sticking.
In a small bowl, combine cinnamon, ginger and brown sugar. Sprinkle it over the fries. Drizzle the olive olive oil over fries and sugar mixture.
Bake for 20-25 minutes, or until tender {I cooked mine until they were a tad crispy - and I liked them that way. Now whether or not I did that on purpose is to forever remain a mystery}. Season with salt and pepper and serve.

Yummy!

Delicious & Easy Bow-Ties

I really love pasta.It's a serious weakness. Pasta and breads. I could eat a whole meal of fresh made bread. It doesn't matter what kind. I love it. Pasta is pretty much the same way. I never get tired of pasta. Now, if you combine pasta, tomatoes and bacon, you can just about guarantee I'll eat it. And eat it I did! Mmm ... just the thought of this is making my mouth water!

Delicious and Easy Bow Ties

Recipe from Western Family

Ingredients:

1 lb. bow tie pasta, cooked an drained

1 lb. bacon, cooked until crisp; drain and crumble {use the real stuff ... don't substitute turkey bacon here ... ask me why I know}

2 cans (14.5 oz) Italian Stewed Tomatoes, drained

2 cloves garlic, finely minced

3 cups fresh spinach leaves {I think if you slice these up, it tastes better and leftovers work better}

1 cup green onions, thinly sliced

1 cup fresh basil leaves, thinly sliced, OR 2 tsp. dried basil leaves

1 cup fresh grated parmesan cheese

Directions:

In a deep skillet heat tomatoes and garlic over medium heat.

Add bacon, spinach, onions and basil to skillet and simmer until spinach is slightly wilted.

Add bow tie pasta and toss.

Add cheese and serve immediately.

Perfect Mashed Potatoes

I really love good mashed potatoes. But I really hate not-so-good mashed potatoes. I personally love creamy, whipped, homemade mashed potatoes. One thing I hate: lumps in my mashed potatoes. If your definition of good potatoes doesn’t fit into that description, perhaps you should stop reading this post! 

Perfect Mashed Potatoes

Time: 1 hour

Makes: 4-6 servings

Ingredients:

2 large potatoes

1/8-1/4 cup milk, cream or half-and-half {using cream or half-and-half will give you thicker, slightly more flavorful potatoes} 

1/4 cup sour cream

2 Tbsp. butter

1/2 tsp. salt

Directions:

First you must boil the potatoes. Scrub or peel them {I like some peel on my potatoes but it’s whatever you like} and cut them into small cubes. The smaller your cubes, the faster your potatoes will cook. Put the potatoes in a sauce pan and cover with an inch of water. Bring to a boil and cook for 30-40 minutes or until a fork inserted into a potato goes through easily. You want ‘em nice and soft. Drain the water off {you can save the water if you like to make pancakes or something with the potato water}. 

Mash the potatoes using some kind of masher. Mash ‘em up about as good as you can with that. 

Yes, I am aware that my "masher" isn't really a potato masher. Actually, to be honest, I don't know what it is really for.

Add the milk, sour cream, butter and salt and stir it around until well incorporated and the butter is melted. 

Use less milk if you prefer a stickier, stiffer mashed potato and more milk if you like them thinner.

Now use a hand mixer and whip the potatoes up for 3-4 minutes or until they are nice and fluffy. 

Voila! Perfect, non-lumpy mashed potatoes!

Holiday Crescent Rolls

I found this recipe at one of my favorite cooking blogs, Jamie Cooks it Up! Jamie is so fresh and honest - you can really tell she is herself. And her recipes are fabulous! I have two recipes I'm sharing in this little mini-series from her and you'll love them both, I promise! Now, this recipe is purely from Jamie, however, in this post I'm going to share with you exactly how I made them. I cut the recipe in half because I didn't need 48 rolls so I'll just tell you how I did it. These are quite possibly some of the best rolls I've ever had so you won't regret making these . . . except for the not-good-for-your-hips part {but hey, that's what the holidays are all about, right? Right??........okay, maybe not}!

Holiday Crescent Rolls
Recipe from: Jamie Cooks it Up!
Time: 3 hours
Makes: 24 rolls

Ingredients:

1 cup scalded milk {put it in a bowl and microwave for 2 minutes}
1 Tbsp. yeast + pinch of sugar
1/2 Tbsp. salt
1/4 cup sugar
1/4 cup {1/2 stick} butter, softened
1 1/2 eggs {I use egg beaters or other type of egg substitute, so you would use 1/4 + 1/8 cup}
5-6 cups flour
1/4 cup {1/2 stick} butter, melted {for shaping the dough}

Directions:

Place the warm water, yeast and dash of sugar in the bottom of your mixer. Stir it around and let it proof {get all bubbly} for 5 minutes.

Add 3 cups of the flour and mix for 30 seconds. You want to add this much flour, before you add the scalded milk and eggs because the hot temperature of the milk would be too much for the yeast, and you don't want to "cook" your eggs.

At this point, drop your sugar container on the floor and spill all the sugar. 

And yes, that really is my beautiful kitchen floor.

Okay, I kid! I kid! This was just my clumsy self making a huge mess. . . .

Add the scalded milk, sugar, salt, softened butter (not the melted butter) and the eggs. Mix for 1 minute.

When you turn on your mixer, be careful not to turn it on too high. I'm just sayin'. Your kitchen could end up looking like this. Not that I would really know anything about that . . . 

The stuff was all over my floor too . . . but you saw enough of that already {besides the fact that you couldn't really see it because everything just blends into the lovely design}

Add the flour 1 C at a time, until the dough scrapes the side of your mixer clean.

Mix on high for 8 minutes. This much mixing really improves the texture and elasticity of the dough. I have also noticed, if I don't mix it long enough the dough doesn't rise as nicely.

Let the dough rise, in the mixer for about 45 minutes, or until doubled in size.

Punch the dough down (I just turn the mixer on for about 5 seconds) and divide it into 6 equal parts. Shape each part into a nice round ball and let them rest on the counter top. I always spread a little of the melted butter on the counter top, before I set the dough on it. Let the dough rest for 5 minutes. Letting dough rest for just a bit before it's shaped makes a HUGE difference when you are trying to shape it. Let's just say it cooperates better.

With a rolling pin, roll each ball into a nice round circle. You want the dough to be about 1/2-3/4 of an inch thick after rolling it out. Pour a bit of butter in the center....I said it was no dieters delight...you see now what I mean.

With a pizza cutter, cut the circle into 8 equal triangles. Start from the fat end and roll each triangle up. Place on a large, sprayed cookie sheet.

It works best to place them in 3 rows, 8 rolls deep. They like to be about this close together.

Place them in a warm 170 degree oven, and let them rise for about 20 minutes. Don't let them get too tall. Once they start to touch each other, they have risen enough. I have a convection oven, so I can cook both pans at the same time. If yours is a conventional oven (this means it does not have a fan in the back), you will definitely want to cook one pan at a time. Just set one pan on the counter to rise. It will rise more slowly than the pan in the oven, but it will be just the right amount of time to get the other pan cooked and your oven empty and ready for the second pan.

Turn your oven up to 350. Leave the rolls in while the oven increases in temperature. (I have had people tell me who own gas ovens that they are better off taking the pans out of the oven while the temp. rises) Bake for about 15 minutes. After about 7 minutes (or when the top pan has gotten a bit golden on the top) I switch the bottom pan to the top, and the top to the bottom.

When the rolls are still hot, I brush them all over with more of the melted butter. Delightful!

Doritos Salad

I LOVE this salad. It is so super yummy. I make it just about whenever I can - which is anytime we are supposed to take a salad somewhere because we can't eat it all ourselves before it gets soggy {see update below}. My sister-in-law is the one who introduced me to this salad and I'm super glad because I love it!

Dorito Salad

Sally Thornley

1 head romaine lettuce, shredded

2 cans kidney beans, drained and rinsed

2 cups cheddar cheese, shredded

3 green onions, chopped

1 small can olives, sliced

1 regular sized bag nacho cheese Doritos, broken up

1 bottle Catalina dressing

Directions:

Combine all ingredients in a large bowl. Do not add dressing until right before serving. Salad doesn’t keep well so eat within 6 hours of making.

Update: I was recently craving this salad so I decided to try and make a single serving version. Just make up a salad the way you like it - I had lettuce, carrots and tomatoes - and then add some Doritos chips and Catalina dressing. To dress it up a little more, add the beans. It really does work and this way I don't have to worry about a whole bowl of salad going soggy before I can eat it all.

Bowtie Chicken Caesar Salad

As promised, here is the recipe to use that delicious Marinated Chicken in. I think this is probably my favorite salad and a perfect summer option {yes, I'm aware that it is no longer summer, but salads can taste good in the fall too!}. 

Bowtie Chicken Caesar Salad
Favorite Family Recipes

1 head Romaine lettuce, chopped
Caesar salad dressing (about 1/4 c., but really it's to taste - I often put in a little more because of the lettuce amount)
Bowtie pasta (cooked to al dente, drained and cooled)
Marinated chicken, cooled and cubed (see link)
Cherry tomatoes (I have used regular tomatoes, diced, and they taste great)
Mushrooms, sliced (I usually just put in a small can if I don't have fresh ones. I actually love the salad without them too)
Olives, sliced (honestly, I've never used these - I don't really think the salad needs them)
Sunflower seeds (optional - never used these either)
Croutons
Parmesan cheese (freshly shredded, of course!)

Directions:
Toss all ingredients together in a large bowl. Top with additional parmesan cheese. Serve immediately.

{Note: I think this salad would also be delicious with other additions: sliced bell peppers, chopped cucumbers, sliced grapes, mandarine oranges}

"Brazilian" Rice

Sorry, no picture for this one. Rice is a pretty boring thing to photograph - and to look at. This particular rice doesn't look any different than your ordinary plain rice, but it sure does taste better! We pretty much always make our rice this way - I can't even stand plain rice anymore. The word Brazilian has quotations because I don't really know exactly how authentic it is and I don't want to be misleading. However, since I have friends, a father and a hubsand who have all been to Brazil and eaten their rice, and they say this rice is pretty dang close to what they make there, Brazilian Rice is it's name. Now, if you're one of those people afraid to cook rice in a pot and not in a rice cooker, never fear! I'll teach ya how to do it!

"Brazilian" Rice
1 cup dry white rice
1/8-1/4 cup finely chopped onion {or you can use about 1 Tbsp of dried minced onion or 1-1/2 tsp. of onion powder if desired}
1-2 cloves finely minced garlic {you can also use approx. 1 tsp of garlic powder}
1-1/2 Tbsp. Canola or Vegetable Oil
1/3 tsp salt
2 1/4 cups water

Put the oil in a small saucepan and heat until the oil is hot. Add the onion and saute for a minute or two, or until onion is almost soft. Add the garlic {the reason you add the garlic after is because it will burn if left in the hot oil too long} and continue to saute, about until you can smell the garlic. Add the dry rice and continue cooking, stirring continuously, until you notice the rice is beginning to brown. Be careful not to let the rice burn - it doesn't need to be too browned, just slightly. Pour in the water and add the salt. Stir just a bit to be sure nothing is still sticking to the bottom and then cover the pan. You don't need to stir it anymore. Turn down the temperature to a medium/low and let cook for about 10 minutes. The temperature is important - don't have it on too high or the water will cook out too fast the rice will be crunchy. After 10 minutes, check the rice to see if there is any water still in the pan. If there is, allow it to cook for a few more minutes. The rice should be done about the same time all the water is cooked out. {If you cook it too long the rice will be dry - and start to scorch on the bottom of the pan.} Now you have some yummy, flavorful rice!

Note: the garlic and onion measurements are a little vague because everyone's tastes are different. If you don't like as much onion, don't put as much in; the same for the garlic. I tend to like more garlic so I add more of that. The minced onion and the powdered onion and garlic have stronger flavors than the whole veggies/spices so you don't need as much. If you use the powdered or minced product, just add it to the oil, cook it for a few seconds and then add the rice {if you let them cook alone too long they will burn}. Continue with the directions above.

Swedish Pancakes

My grandmother is from Sweden and this is one of the most famed recipes she makes from there. We all love it - I could eat them waay too often! It's one of the few foods I don't really tire of having. These pancakes are really similar to crepes, but they are still different. They aren't quite as thin as crepes and I tend to like the flavor of these better {yes, I have had both}. Perhaps I'm biased, but who can tell? ;) Regardless, I don't think you'll be sorry if you make these!

Swedish Pancakes
Helga Hardy
Makes approx. enough for about 3 people if served with something else {hubby and I can eat the whole batch if we don't have anything else with it}

3 eggs
1 (+1/8-1/4) cup milk
1Tbsp. sugar
Sprinkle of salt
1-1/2 cups flour
½ cube of butter

Directions:
Melt butter in frying pan you will use to make the pancakes. Mix all other ingredients together. Add the melted butter to the mixture {batter should be thin but not too thin - if you're familiar with the consistency of crepe batter, it won't be that thin, but it should be thinner than a typical pancake batter}. Pour small amount of batter into pan and spread so thin {I do this by rotating the pan around in a circle - you'll be able to tell if the batter is thin enough if it spreads itself out}. It should look about like this:

Let cook until browned on one side. Flip over.
Serve with powdered or white sugar, any pancake or sandwich topping you prefer, fresh or canned fruit or any other desired ingredient {my grandmother tells me these are really good with veggies but I have yet to try it - I really love the powdered sugar on mine, which, yes, is more like a dessert but I don't care too much about that ... if you can't tell from the photo!}.

Tip: If you wrap the pancakes in a towel they will stay warm while you finish cooking all the pancakes. Simply place one half of a towel on the plate you will use to the put the pancakes and then cover with the other half {my mom started doing this because she couldn't make them fast enough to keep up with how quickly we'd eat them so she started wrapping them in a towel and making everyone wait until she was all finished cooking them - a pretty good idea on her part}.

Avocado Relish

Unfortunately it seems that I didn't get a very good picture of the finished product! Ever so sorry. You can see it a little better on the Bean and Spinach Burritos {posted below}. This relish is also delicious served with chips or any other kind of burrito. Mmm, yummy! It's making my mouth water just thinking about it!

Avocado Relish
Sarah Harwood

1 large, firm, ripe avocado
2 T fresh lime juice
3/4 C finely chopped seeded tomato
1/2 C minced green onions
1/3 C minced fresh cilantro
1/2 1 tsp hot pepper sauce {optional: I never use it because I can't stand hot stuff. My hubby would probably love it}

Directions:
-combine avocado and lime juice in bowl and toss. Add tomato, onions, cilantro, and hot sauce. Toss gently. Cover and refrigerate 1 hour. Serve at room temperature.

Dream Sickle Salad

I made this salad for a Women’s Choir social {when I was still in college, of course}. We were having contests in the category of salads, main dishes and desserts. Believe it or not, I helped plan that. We all had a wonderful time trying stuff everyone else had brought and then we all voted on our favorites. Of course, I don’t think any of us knew who brought what - it was supposed to be entirely unbiased judging. But anyway, I won in the salad category! And I got a nice big Symphony bar – which Dan kindly ate for me. ;) I promise, this salad is super quick and very yummy {though I’ll admit that I like more mandarin oranges than the recipe calls for} and everyone will love it!

Dream Sickle Salad

Kelli Tracy

Ingredients
Small pkg. orange Jell-O
Small pkg. vanilla pudding, cook
Small pkg. tapioca pudding, cook
1 Can madarin oranges {or more if you're like me!}, drained
2 oz crushed pineapple, drained
8oz container cool whip

Directions
Cook the vanilla and tapioca puding and the Jell-o all togetherin 2-1/2 cups cold water; bring to a boil.


Cool. Add mandarin oranges, pineapple, and cool whip. Serve cold.

Swirled Dill Rolls

This is the recipe I typically make to go along with the Chicken Piccata. I love these rolls. They are so simple and yummy – and you could easily substitute the canned crescent rolls for a homemade variety if you wanted!

Swirled Dill Rolls
Taste of Home’s Quick Cooking
Prep/total time: 20 min.
Makes: 8 rolls

Ingredients:
1 tube (8oz) refrigerated crescent rolls
2 Tbsp. butter, softened
¼ tsp. onion powder
¼ tsp. snipped fresh dill {I used dried dill – I start with about a ¼ tsp and add more depending on what I’m after for flavor}

Directions:
Do not unroll crescent dough; cut into eight equal slices. Place cut side down on an un-greased baking sheet. Bake at 375oF for 11-13 minutes or until golden brown. Meanwhile in a small bowl, combine the butter, onion powder and dill. Spread over warm rolls.

Pita Pockets

I found this recipe at Budget Bites by Tari {which is an amazing resource! everyone go look - you won't be disappointed, I promise!} and I love it! I have pretty much resolved to never buy a pita pocket again because it can't possibly be as good as this was! I had to revise the instructions a little because I don't have a bread machine to mix the dough. I think it worked out fine {though I can't compare to see which is better - sorry}. I'm going to write my instructions for making it without a bread machine {though some will still be the original instructions from Tari} - and because I really want you to go check out this blog, I'm gonna say that if you do have a bread machine, visit the link below and read Tari's instructions for making it. Again, I promise you won't be sorry if you spend even just a few minutes over there!

Pita Bread

Ingredients:
1-1/4 cup milk, warmed in microwave for 1 minute
2 Tablespoons olive oil
1-1/2 teaspoons sugar
3/4 teaspoon salt
3 cups bread flour**
1 teaspoon rapid rise yeast**

Directions:
Add ingredients, in the order listed, to your bowl.

Stir the ingredients together thoroughly, about one minute. {This is where it gets interesting!} After about a minute of stirring, take the dough out of the bowl and begin kneading by pulling the in your hands back and forth, as though working with clay {trust me, you do not want to try kneading this like bread on your table - it will be a big mess!}. The dough will be very sticky but you do not want to add extra flour! Just work with it in your hands until it becomes soft and spongy. It takes about 7-8 minutes of pulling and working with your hands; you will be able to tell that the dough is about ready because it will become less sticky. Remember, the dough should be soft and almost spongy. This is about what it will look like:

When finished kneading, place back into mixing bowl {you might want to clean it out just a little first}, cover with a kitchen towel, and let rest for 10 minutes (this helps the dough shape easier).

On a very lightly floured surface divide dough into 8-12 balls {more balls = smaller pitas - I made 11 and they were just about too small for us}

Roll each ball into a flat disk about 1/4" thick - if you flour the rolling pin before then they won't stick to it {the flatter they are, the less they will "puff" when they rise}.

Cover the dough and let rise until slightly puffed, about 30 minutes {I discovered that the pitas puffed better if I let them rise on the pan I was going to cook them on - I tried both that method and letting them rise on the table and then transferring them, and they stay nice and fluffy if you let them rise on the pan}.

Place 1/2 of pita rounds on a greased baking sheet {I used an upside down cookie sheet} and bake in the bottom of a 450 F oven for 4-5 minutes, or until bread is puffed {mine were done in about 3-1/2 minutes - you really have to watch them because the dough doesn't really brown, so don't wait for browned pitas- they will burn}. Remove from oven and repeat with remaining dough. When cooled, cut a slit in the side of each pita, fill with your favorite filling and enjoy!

{** Note - Important Note from Tari's instructions: Bread flour and rapid rise yeast are essential to making homemade bread, especially when you are using the bread machine for part of all of the process. These two ingredients help ensure a fluffier product than if you used regular all-purpose flour and a different type of yeast. You can use other flour and yeast, however, you're bread will turn out more dense.}