Thursday, December 23, 2010

Cranberry Salsa about a healthy snack (minus the sugar)!  This is dang good and very addictive.  It is perfect for a holiday party :)  I got this recipe from my mom who got it off Good Things Utah.

Fresh Cranberry Salsa

12oz. fresh cranberries
3/4 c. sugar
medium jalepeno, seeds removed
1 green onion
2 Tbsp cilantro, minced (depending on taste)
1/4 tsp cumin

Process all ingredients in food processor to coarse mixture.  Store in refrigerator overnight. Serve over cream cheese, if desired.  Eat with tortilla chips or crackers.

Tuesday, December 21, 2010

White Chocolate Cranberry Blondies

Oh Christmas baking, how I love you!  My Father-in-Law made these yummy bars for my son's baby blessing this last week, and they are wonderful :)  He got the recipe out of  Taste of Home, my newest favorite.

3/4 c. butter, cubed
1-1/2 c. packed light brown sugar
2 eggs
3/4 tsp. vanilla extract
2-1/4 c. all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/2 c. dried cranberries
6 oz. white baking chocolate, coarsely chopped


1-8 oz. cream cheese, softened
1 c. powdered sugar
1 Tbsp. grated orange peel
6 oz. white baking chocolate, melted
1/2 c. dried cranberries, chopped

In microwave, melt butter; stir in brown sugar.  Transfter to a large bowl; cool to room temperature.  Beat in the eggs and vanilla.  Combine the flour, baking powder, salt, and cinnamon/  Gradually add to butter mixture.  Stir in cranberries and chopped chocolate (batter will be thick).

Spread into a greased 13x9in.baking dish.  Bake at 350 degrees for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake).  Cool on wire rack.

For the frosting, in a large bowl, beat cream cheese, confectioners' sugar and orange peel if desired until blended.  Gradually add half of the melted white chocolate; beat until blended.  Frost brownies.  Sprinkle with cranberries.  Drizzle with remaining melted white chocolate.  Cut into bars.  Store in refrigerator.

Peanut Mallow Bars

Here's another recipe from Taste of Home.  My Father-in-Law made these bars for Grayson's blessing this passed weekend.  They were a definite hit among party goers! 

1 c. salted peanuts
3/4 c. all-purpose flour
3/4 c. quick-cooking oats
2/3 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 egg, lightly beaten
1/3 c. cold butter


1 jar (7 oz) marshmallow creme
2/3 c. caramel ice cream topping
1-3/4 c. salted peanuts
chocolate chips (optional, but oh so worth it :)

In a large bowl, combine the peanuts, flour, oats, sugar, salt, and baking soda; stir in the egg.  Cut in butter until crumbly.  Press into a greased 12x9 in. baking pan.  Bake at 350 degrees for 8-10 minutes or until lightly browned.

Spoon marshmallow creme over hot crust; carefully spread evenly. Drizzle with the caramel topping.  Sprinkle with peanuts.  Bake for 15-20 minutes or until lightly browned.  Cool on a wire rack and cut into bars.

Sunday, December 19, 2010

Peppermint Meltaways

My mom made these cute little cookies for my son's blessing this weekend.  They are tasty little treats!  The recipe for them can be found here.  And yes, they do melt in your mouth!

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch


2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.

Shape into 1-in. balls (I used a small cookie scoop). Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.

Thursday, December 2, 2010

Orange Beef with Cilantro Rice

I had a request for a non-chicken meal (no names), so here you go!  This is yet another Rachael Ray recipe, and her recipes are generally pretty tasty!  This one was good as well.

* Grated peel of 1 orange and juice of 2 oranges
* 2-1/2 tablespoons extra-virgin olive oil
* 1 tablespoon soy sauce
* 1 tablespoon rice vinegar or white wine vinegar
* 1 pound skirt steak, thinly sliced on the diagonal and slices halved crosswise (we used sirloin)
* 1-1/2 cups long-grain white rice
* 1 bunch scallions, white parts thinly sliced and green parts cut into 1-inch-long pieces
* 1 tablespoon brown sugar
* 2/3 cup finely chopped cilantro
* Salt
1. Place the orange peel and juice in a large bowl. Stir in 1 tablespoon olive oil and the soy sauce and vinegar. Add the steak and turn to coat. Cover and refrigerate for 30 minutes.

2. Meanwhile, in a heavy saucepan, bring the rice and 1 3/4 cups water to a boil. Cover; simmer for 20 minutes. Fluff with a fork and keep warm.

3. In a wok or large skillet, heat 1 tablespoon olive oil over high heat. Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Transfer the meat to a plate.

4. Add the remaining 1/2 tablespoon olive oil and the scallions to the wok and cook over medium heat, stirring, until wilted, 2 minutes. Transfer to the beef. Pour the marinade into the wok and bring to a boil, then lower the heat and reduce by half. Whisk in the sugar and return the steak and scallions to the wok; turn to coat.

5. Stir the cilantro into the rice; season with salt. Mound some rice and beef onto each plate.

Chipotle Chicken Alfredo

So is there a rule you can't fuse italian and mexican foods?  I hope not, because I just did!  I love, love, love chipotle anything, so this definitely intrigued me!  There is nothing like putting a twist on a classic to spice up a meal.  This one I found on Cassie Craves.  Enjoy :)

3 tablespoons butter, divided
1 pound boneless skinless chicken tenders, cut into 1-inch pieces
Salt and pepper to taste
4 ounces cream cheese, cubed
1/3 cup grated parmesan cheese
1/2 cup milk
1/2 tablespoon chipotle in adobo puree
8 ounces linguine or fettuccine, cooked and drained

Melt 1 tablespoon of the butter in large skillet on medium-high heat. Season chicken with salt and pepper to taste and add to skillet; cook and stir until chicken is no longer pink. Remove chicken from skillet; cover to keep warm.

Meanwhile, in a medium saucepan, stir together cream cheese, parmesan cheese, milk, remaining 2 tablespoons butter and the chipotle puree; cook 5 minutes or until cream cheese is completely melted and mixture is well blended, stirring constantly with wire whisk. Gently stir in chicken. Toss with the hot pasta.