Fiesta Salad

1 can corn, drained or fresh roasted corn
1 can black eyed peas, drained
1 can black beans, drained
2 cups cherry tomatoes, chopped
½ cup chopped cilantro
2 avocados, chopped
2 packages Good Seasoning Italian Dressing
1 jalapeno diced, no seeds (optional)
1 lime, for juice
3 cups shredded romaine lettuce (optional)


Combine all ingredients (except for romaine lettuce) and mix carefully to not smash the whole beans.
Serve alone as a side or over Romaine lettuce as a salad or with chips for an appetizer.

Snickerdoodles

I know, some would consider me a food snob...and that is ok. When it comes to certain things, I WILL NOT PURCHASE THEM FROM THE STORE. Frozen dinners, canned soups, and cookies are on the top of my list.

I love to eat cookies, so we make them a lot in this house. I think I have tried every variation of chocolate chip cookie in the world and I love them all.

Here is a new favorite. I was not sure if I would LOVE LOVE LOVE it because it lacked chocolate. But let me tell you, they are soft and chewy and so delicious. Great with a fresh glass of milk.

Thanks Tami for sharing.

Snickerdoodles

1 cup Softened Butter
1 1/2 cups sugar
2 eggs
2 tsp. Vanilla
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. Baking Soda
1/4 tsp. Salt

For Rolling Cookies:
2 tbsp. Sugar
2 tsp. Ground Cinnamon

Directions:
Preheat oven to 400°
Cream together butter, sugar, eggs, and vanilla
In a bowl, combine flour, cream of tartar, baking soda, and salt. Slowly add to the wet ingredients. Beat until creamy.
Roll dough into balls and cover entirely with cinnamon and sugar. Place on cookie sheet and bake for 6-8 minutes. DO NOT OVERCOOK!!!

Slushy Lemonade

Winter is in full swing around here. Snow, cold weather, chilling wind, grey skies...

But drinking this makes me feel like I am on a warm tropical island somewhere (ok, not really)

This is a sweet and refreshing homemade lemonade, something that would probably be more practical in the summer.
3 medium sized lemons
water
sugar
ice

Use the entire lemon. Just cut it into pieces and put it in your blender with about a cup of water. Blend it for a few minutes on high speed. It needs to be blended really well.

Strain, (I use a mesh strainer) reserving all liquid. Discard the pulp.

Add the liquid back to the blender, put in about a cup of sugar (more or less to taste), pour in about another cup of water then fill the blender to the top with ice.

Blend well and serve.

Makes about 4 servings.

Yummy Salad

I dont even know what this salad is called. I got the recipe from my friend, Camille.All I can say is: this salad is delicious. I gobbled it up and will happily eat it again for lunch tomorrow and the next day and the next and the next...

My kids were even asking for seconds.

It has a few simple ingredients in it, and these two containers
are almost always in my fridge, so it will be a good "go to" meal for us.

You can use any mix of greens you would like. Then add a little feta cheese, craisins, a little red onion, and some nuts if you like (sliced pecans or walnuts)

Whip up your own dressing and you are set:

1 cup oil
1/3 cup sugar
1/3 cup vinegar
1 t dry mustard powder
1 t poppy seeds
salt
pepper

add all ingredients to bowl and whip together. This makes a lot of dressing, you can store the left overs in your fridge or minimize the measurements if you dont want so much

Spinach and Cheese Stuffed Shells

This is enough to make 2 9 x 13 pans, I like to make one for dinner and one for the freezer.

2 boxes of uncooked shells (I think the ones I bought were kind of smallish, I stuffed about 6 of them, if you buy the gigantic shells, you will obviously need less)
3 c fresh chopped spinach
1/2 onion, chopped
1 container ricotta cheese (about 16 oz)
2 (8oz) packages cream cheese, softened (I used the low fat, nufatel stuff)
1 cup Parmesan cheese
2 eggs, lightly beaten
1 Tb dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions, drain and set aside. Be sure to stir them occasionally so they dont stick together.

Preheat oven to 350°.

In a large bowl, combine all the ingredients and 1 cup of mozzarella. Dont put in the spaghetti sauce. Spoon cheese mixture into shells. Spread half of spaghetti sauce into baking dishes. Arrange shells over sauce then top with remaining sauce and a little cheese.

Cover tightly with heavy-duty aluminum foil.

Bake, covered, for 30 minutes. Uncover, sprinkle with remaining 1 cup mozzarella.

Bake for 5 to 10 more minutes.

Makes 8-10 servings.

If you make one for the freezer, dont bake it. Cover it tightly with foil and freeze, it will last about 2 months in the freezer. When you are ready to eat it, take it strait from the freezer and put it in the oven. 350 for about 2 hours.

Knock off Cinnabon Cinnamon Rolls

I got this recipe from Rachels blog.

They are the best I have ever made, and she is totally right...the saigon cinnamon makes a difference! I could eat these til I am sick, they are so good.
This makes 16 large rolls- two 9" x 13" pans full.

"Cinnabon" Cinnamon Rolls
2 c. warm milk
1 c. sugar
2 T. yeast
3/4 c. butter (room temp)
2 tsp. salt
4 eggs
6 c. white flour
2 c. whole wheat flour
Combine everything in an electric mixer (kitchenaid, bocsh, etc) and knead for 10 minutes. Let sit with the lid on and rise until it reaches the lid (this might take 45 minutes to an hour), then knead the dough for a minute or 2 and roll out on floured surface.

Filling:
2/3 c. butter (room temp)
Spread the butter onto the rolled out dough.
2 c. sugar
1/4 c. molasses
--mix together then add:--

1/3 c. saigon cinnamon*

1/4 c. flour

Mix the sugar, cinnamon and flour together and sprinkle/spread over the butter.
Roll up Jelly-roll style and mark 16 even marks for the cuts on the roll. Cut out 16 pieces and put 8 in each 9" x 13" greased baking dish. (Two 9" x 13".)
Let rise until doubled and bake in 375 degree oven for 22-25 minutes. The tops will be brown. Frost while warm.

Frosting:
1 c. butter (room temp)
3 cups powdered sugar
1/2 c. (4 oz) cream cheese
1 teaspoon vanilla
1/4 teaspoon salt
blend thoroughly and then spread over warm cinnamon rolls.


*Or another high quality- don't use the generic that is just labled "ground cinnamon", this makes a big difference. I buy mine at Costco: $3. for a large container.

Fry Bread

We were in such a hurry to scarf these down, I didnt get a picture. It is from here


1 1/4 cups water
3/4 T salt
3/4 T baking powder
1/4 cup sugar
3 1/2 cups flour

combine in bowl and let rest for 1 hour. Divide into 8 pieces and roll flat. Fry in hot oil. Makes 8.

Serve topped with beans, cheese, tomatoes, lettuce, sour cream, salsa, or any of your favorite toppings. Go meatless by leaving out the ground beef and using beans as your main component. You wont even miss it!

After eating dinner, smother the left over fry bread in butter and top with powdered sugar! YUM!