Choco-dot Pumpkin Cake

2 cups flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1/1/2 tsp cinnamon
½ tsp ground cloves
¼ tsp allspice
¼ tsp ginger
2 cups sugar
4 eggs
1- 1 lb. can (2 cups) pumpkin
1 cup cooking oil
1 cup All-Bran Cereal
1 cup semi –sweet chocolate chips
1 cup coarsely chopped nuts

Mix together flour, baking powder, soda, salt, spices and sugar. Set aside. In large mixing bowl beat eggs until foamy. Add pumpkin and cooking oil. Add dry ingredients, mixing only until combined. Stir in chocolate morsels and nuts. Spread evenly in ungreased 10 x 4 in tube pan. Bake at 350 about 1 hour 10 minutes or until tooth pick comes out clean. Cool completely before removing. Drizzle with confectioners’ sugar glaze if desired.

Romaine Salad with Chicken, Cheddar, Apples, Spiced Pecans and Cranberry Vinaigrette

I made this salad for dinner one night and love it, much to my husband's dismay. He thought it tasted good... but is simply against eating "salad" for dinner. He ended up putting in a wrap. I, however, was in heaven and thought it was one of the best salads I had ever eaten. I will definitely be making this again soon. I found this at melskitchencafe.com.

Romaine Salad with Chicken, Cheddar, Apples, Spiced Pecans and Cranberry Vinaigrette

*Serves 4-6

1 1/2 pounds boneless, skinless chicken breasts (about 3-4 medium)
Salt and black pepper
1 tablespoon vegetable or canola oil
1/2 cup water
1 large head romaine lettuce, torn into bite-size pieces (about 8-10 cups)
8 ounces sharp or extra-sharp cheddar cheese, cut into 1/2-inch cubes
1 Granny Smith apple, cored and chopped or sliced thin
1/2 red onion, sliced thin
1/4 cup dried cranberries
1 cup spiced pecans, store-bought or following the simple recipe below

1 recipe Dried Cranberry Vinaigrette, see below for recipe

Pat the chicken dry with paper towels and season both sides with the salt and pepper. Heat the oil in a large 12-inch nonstick skillet over medium heat until the oil is shimmering and hot. Add the chicken and cook until it is nicely browned on one side, about 3 minutes. Flip the chicken over, add the water, and cover the skillet. Cook the chicken, letting it poach, until it is cooked through, about 5-7 minutes. Transfer the chicken to a cutting board and let it cool slightly before carving.

Toss the lettuce, cheese, apple, pecans, onion and dried cranberries together. Divide the salad among the serving plates. Slice the chicken on a diagonal and arrange over the salad. Serve with the vinaigrette. I prefer to let everyone douse their own salad with dressing, but you could toss the salad with 1/2 cup or so of the vinaigrette before assembling it on the plates and serve the extra dressing on the side.

Quick Spiced Pecans:
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 cups pecan halves
1 tablespoon sugar

Melt the butter in a 12-inch nonstick skillet over medium-low heat. Stir in the spices and then the pecans. Toast the nuts, stirring often, until the color deepens slightly and they are lightly toasted, about 5-7 minutes. Transfer the nuts to a bowl and toss with the sugar. Let them cool completely before tossing with the salad.

Dried Cranberry Vinaigrette:
*Makes about 1 1/2 cups dressing

1/4 cup cranberry juice or water
1/4 cup dried cranberries
1/4 cup red wine or raspberry vinegar
1 shallot, peeled and quartered
1 small garlic clove, peeled
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup extra-virgin olive oil

Combine the cranberry juice (or water) and cranberries in a small microwave-safe bowl. Cover with plastic wrap and microwave on high for one minute until hot. Process the hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, salt and pepper in a blender until the shallot and garlic are finely chopped. With the blender running, add the oil and continue to blend until the dressing is smooth and well-combined. Thin the dressing, if needed, with additional cranberry juice. Refrigerate until ready to serve.

Recipe Source: adapted from The Best 30-Minute Recipe

2 Ingedient Ice Cream

I found this recipe and was excited to try it. I love homemade ice cream but don't have an ice cream maker. Plus, it only has 3 ingredients--2 of which I already had. Cheap and easy. Love it. Our guests were impressed with the ice cream and loved it! We will definitely be making this again.

2 Ingredient Ice Cream
Recipe from Eagle Brand via OurBestBites

Ingredients
4 cups half and half or cream (*only 2 cups needed for non-machine version)
14 oz can Sweetened Condensed Milk
2 tablespoons vanilla extract

Instructions
Ice Cream Machine: Combine all ingredients in a mixing bowl and mix well. Freeze according to manufacturer’s instructions and place in freezer after to set up if needed.

Freezer Method: Omit half and half. Combine sweetened condensed milk and vanilla in large bowl. In a separate bowl, pour 2 cups heavy cream into bowl and whip until soft-medium peaks form. Slowly fold whipped cream into sweetened condensed milk mixture in 3 additions. Fold until well combined. Pour into container and freeze for at least 6 hours or until firm.

Add-ins may be added before freezing for both methods. Try fresh fruit, crushed cookies or candies, and different flavored extracts and spices.

Stovetop Kettle Corn

Love this stuff. Anthony and I have made it 3 times in the 3 weeks. And that's a rarity for us. We made this in our Whirley Popper instead of a stock pot. So, we just had to turn the handle instead of shake the pot. 5 minutes start to finish.

Stove Top Kettle Corn
Recipe found at ourbestbites.com

3 T canola or vegetable oil1/3 C popcorn kernels
3 T granulated sugar
kosher salt

1. Place a large stock pot on the stove top. Set heat to medium-high. Add oil. While your oil is heating (it won’t take long), measure out your popcorn into a small bowl. Add sugar to the kernels. When it’s time to cook, everything moves very quickly, so it’s important to have it all ready to go.

Wait until you see your oil smoke. This is one little trick that a lot of people overlook, but it’s important. The smoke is very faint, but if you just stare at the pot (it helps to get down parallel to it), you’ll see little billows of smoke coming up. That’s your cue! Pour popcorn kernels and sugar into the pot.

Immediately stir using a wooden spoon or rubber spatula, scraping sugar from bottom of pan. This step should only take about 10 seconds. Cover pot with lid. You will need to shake the pot with your hands and you’ll want to make sure the lid stays on, so I get a dish towel and drape it over the top.

Hold the pot by the handles in a way that you’re securing the lid on as well. Shake the pan side to side in all directions and up and down a few times. Do this every 20 seconds or so. It will keep the sugar from burning on the bottom and help the kernels to be evenly coated.

After a few minutes you should start hearing the pops. (If it doesn’t start popping after a few minutes, crack the lid to let some of the pressure out. Chances are when you put the lid back on, it will pop away). Continue the shaking every 20 second or so until you can tell almost everything is popped. Remove the lid and stir immediately.

Sprinkle Kosher salt to taste and then keep stirring. You can eat it warm right out of the pan (Disclaimer #2: caramelized sugar it HOT so don’t eat it right away.) or let it cool completely. It’s great either way!

S'mores Bars

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)
1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and placed them on top. Spread it around gently.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

Source: The Girl Who Ate Everything

Boating @ Pineview

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Skillet Lasagna

This first recipe was the perfect summer meal. My husband and I both loved it. I think he has finally learned that a meal doesn't have to have meat to be delicious and filling. I haven't converted him to meatless meals with lots of beans--he still turns up his nose. But what can I expect? I am just glad he likes chicken.

Anyways, this meal is great because you cook it all in one skillet. The veggies, sauce, cheese, and noodles are all cooked in the same skillet. It is also quick. You get the taste of lasagna without all the work. I love it! I am typing up two recipes. The first is my favorite, but the second is more like a typical lasagna (with beef/pork). I found both at melskitchencafe.com.

Skillet Summer Vegetable Lasagna

From here

*Serves 4-6

2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
Salt and pepper
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
1/4 cup shredded fresh basil
1 cup part skim ricotta cheese
1 cup freshly grated Parmesan cheese

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.

Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the ricotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Simple and Meaty Skillet Lasagna

From here

3 (14.5 ounce) cans whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 medium onion, minced
Salt
3 medium garlic cloves, finely minced
1/8 teaspoon red pepper flakes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 pound ground pork
1/2 pound ground beef (I used 1 lb beef and no pork, b/c that is what I had.)
12 curly-edged lasagna noodles, broken into 1 inch lengths
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese (do not use fat-free)

Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain (in a food processor, that is about 12 pulses).

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.

Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.

Creamy Lemon Crumb Squares

These were a light and tasty treat that definitely hit the spot. I will definitely be making these again. I think I would prefer these over the typical lemon bar. This recipe originally came from the Pioneer Woman. You could replace the lemons with limes, and they would turn out equally delicious.

1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon

PREHEAT OVEN TO 350 DEGREES.

Mix butter and brown sugar until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of crumb mixture into the bottom of an 8 x 11 inch pan.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool.

Chicken Gyros

I have seen this recipe multiple places on the Internet, and I have been anxious to try it. They were delicious! I cook lots of southwestern and mexican food, so this was a nice change and tasted light and refreshing. My favorite is definitely the tzatziki sauce.

Ingredients:
For the tzatziki sauce:
16 oz. plain yogurt (not nonfat, if possible)
1/2 English/hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar (I used red wine vinegar b/c that's what I had.)
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. chicken pieces

To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions:
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. If you buy greek yogurt, you can skip this step.

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. (I used a layer of paper towels.) Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired (oven, skillet, grill, broiler). Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.

Heat pitas (I heated them in a skillet). Top with chicken, tzatziki sauce, cucumbers, diced tomatoes and sliced onions. Serve immediately.

Pound Cake and Berries and Cream Trifle

I made this trifle for the 4th of July, but I am sure you could make it anytime. In fact, I already have requests to make it again. You could use a store bought trifle, but I guarantee the homemade pound cake was part of the reason the trifle was so good! Seriously, this pound cake is to die for.

Perfect Pound Cake

I originally found it at thesisterscafe.com, and they got it from the famous Pioneer Woman's website.

1 1/2 cups of butter
3 cups of sugar
5 eggs
1 teaspoon butter flavoring
2 teaspoons lemon extract
3 cups flour
1 cup Sprite, 7-UP, or Sierra Mist

Preheat oven to 325 degrees. Cream butter. Add sugar, one cup at a time, mixing after each addition. Add eggs, one at a time, mixing after each addition. Add butter flavoring and lemon extract and mix well. Add flour, one cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly. Pour into a greased Bundt pan (or 2 large loaf pans) and bake for one hour to one hour and ten minutes, until cake is no longer jiggly. Remove cake from oven and invert pan until the cake drops out. Slice and serve!

Patriotic Berries and Cream Trifle

Adapted from thesisterscafe.com and the-girl-who-ate-everything.com

2 cups heavy cream
2 T powdered sugar
2 large loaves of pound cake (or use recipe above)
2-3 cups of strawberries
2 cups of blueberries
2 3.4 oz instant vanilla, lemon, or even cheesecake pudding (I used vanilla.)

1. Bake your pound cake in 2 large loaf pans. (You will probably only use about 1.5 loaves in the trifle.)

2. In a medium bowl, combine cream and sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.

3. In another bowl make pudding according to package directions. Fold in 1-1/2c of the sweetened whipped cream.

4. Slice pound cake into one inch cubes.

5. In a trifle bowl, start by layering 1/3 of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don't have a trifle bowl). Next, layer 1/3 of the pudding mixture followed by a layer of 1/3 of the strawberries and blueberries. To make trifle look presentable three times or until bowl is almost full.

6. Garnish the top of the trifle with some of the remaining whipped cream, strawberries, and blueberries. (I did not use all of my remaining whipped cream.)

7. Chill in refrigerator for at least 4 hours. (I did not have time to let mine chill this long, and it still tasted good.)

Whole Wheat Buttermilk Pancakes

Breakfast food is typically my fall back for dinner. It is what I make when I need to go to the store of have little time to make dinner. I try to make breakfast foods that are at least somewhat healthier, so I often use whole wheat, especially at dinner time. Our Best Bites has yet to fail me, so I decided to try their whole wheat pancake recipe. We loved it--even Anthony. It might be one of our favorites now. They were tender and fluffy with just a hint of whole wheat. So good. The link is here. It is adapted from Cooking Light, another trustworthy source.

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar b) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.


Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.

Oatmeal Butterscotch Bars

These were so good. These have both browned butter and butterscotch chips, making them quite tasty. The oatmeal gave them a light and chewy texture. They did not last long. Be careful--they are definitely addictive.

*Makes 18-24 bars

Bars:
1 1/4 cups all-purpose flour
2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butterscotch chips
16 tablespoons (2 sticks) butter
1 cup packed dark brown sugar
1 large egg
2 teaspoons vanilla extract

Glaze:
1/4 cup butterscotch chips
2 tablespoons dark brown sugar
1 tablespoon water
1/8 teaspoon salt

Preheat the oven to 350 degrees and adjust an oven rack to the middle position. Line a 9X13-inch baking pan with aluminum foil, letting the foil hang over the each short edge by one or two inches. Lightly grease the foil with cooking spray.

In a medium bowl, whisk together the flour, oats, baking soda, and salt. Place the 3/4 cup butterscotch chips in a large bowl. In a small saucepan, melt the butter over medium heat and let the butter cook until golden brown in color, about 10 minutes, taking care not to burn. Pour the hot butter over the butterscotch chips and whisk together until melted and smooth. Whisk in the brown sugar until combined. Whisk in the egg and vanilla. STir in the lfour mixture, just until incorporated.

Scrape the batter into the prepared pan and smooth the top, spreading the batter evenly to the edges. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, about 16-18 minutes.

While the bars bake, place the 1/4 cup butterscotch chips, brown sugar, water and salt in a small microwave-safe bowl. Microwave the mixture until melted and smooth, about 2 minutes on 50% power. Whisk to combine well.

Drizzle the glaze over the warm bars. Let the bars cool completely in the pan. Remove the bars from the pan using the foil overhang and cut into squares. Serve.

Creamy Chocolate Blender Ganache

1 cup semisweet chocolate chips
1/2 cup (4 ounces) evaporated milk
1/2 teaspoon pure vanilla extract

Place the chocolate chips in a small glass bowl and melt them in the microwave oven on high power for 1 minute. Remove from the microwave and stir with a wooden spoon until all the chips have melted.

Place the warm chocolate in a blender along with the evaporated milk and vanilla. Blend on high speed until the frosting is thick and glossy. 2 minutes. Pour the frosting into a clean bowl and let it sit on the counter for 20 minutes. It should thicken up enough for spreading.

Notes: To frost cupcakes easily, place 1 heaping tablespoon on each cupcake and swirl to spread it out over the cupcakes with the back of a soupspoon

Chocolate Cream Cheese Cupcakes (With A Creamy Chocolate Blender Ganache)

24 paper liners for cupcake pans (2 1/2-inch size)
2 milk-chocolate bars (1.55 ounces each)
1 package (18.5 ounces) plain butter recipe fudge cake mix
1 package (8 ounces) cream cheese, at room temperature
1/2 cup warm water
1/2 cup vegetable oil
4 large eggs
2 teaspoons pure vanilla extract

Break the chocolate bars into quarters, stack them on top of each other, and slice down the short end of the stack with a sharp knife. You will have about 1 cup of 1/4-inch shavings. Set them aside. Fold in the slivers of milk chocolate for fun little bites of contrasting flavor and color.

Place the cake mix, cream cheese, water, oil, eggs and vanilla in a large mixing bowl. Bleand with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of a the bowl with a rubber spatula. Increase the mixer speed to medium and blend for 2 minutes more, scraping down the sides again if needed. The batter should look thickened and smooth. Spoon or scoop 1/3 cup batter into each lined cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
Bake the cupcakes until they spring back when lightly pressed with your finger. 20 to 23 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcakes liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

Bake at 350

Notes: It's important to soften the cram cheese thoroughly before beginning this recipe. This recipe. If the cream cheese is cold, it will lump up in the batter and no matter how much you blend won't be able to rid the batter of the those white lumps. Remove the cream cheese from the fridge and hour before.

Creamy Lemonade Frosting

This frosting is so good. Perfect for a summer treat.
I made white cupcakes. I will post that recipe for the cupcakes.


1 package (8 ounces) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
3 cups sifted confectioner's sugar
3 tablespoons thawed lemonade concentrate
1 teaspoon grated lemon zest

1. Place the butter and the cream cheese in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, lemonade concentrate, and zest. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more.

I used pink lemonade.

Montana Whoppers

2/3 cup salted butter
1 1/4 cups dark brown sugar
3/4 cup granulated sugar
1 cups chunky peanut butter
3 eggs, beaten
5 1/2 cups old fashioned oatmeal
2 teaspoons baking soda
3/4 cup semi-sweet chocolate chips
3/4 cup Butterscotch chips
6 ounces M&M Minis

Melt the butter in a small pan over low heat. Once the butter has melted, pour it into the largest bowl you can find. With a large wooden spoon, blend in the brown sugar, granulated sugar, and peanut butter. When the temperature of the mixture has dropped enough so it won't cook the beaten eggs, add the eggs and stir until the batter is just mixed. Then, in order, stir in the baking soda, the semi-sweet chocolate chips, the Butterscotch chocolate chips, and the M&Ms. Add the oatmeal, one cup at a time, stirring after each addition. Cover the bowl tightly with plastic wrap and chill for at least two hours.Preheat the oven to 350°F. Drop dough on parchment-lined baking sheets with a large spoon, making sure the dough is fairly well packed. Flatten slightly. Bake for 10-12 minutes or until lightly golden brown. Watch the cookies carefully, as they have a tendency to burn easily.

Bajio Chicken Chile Salad

This chicken rivals Cafe Rio pork in deliciousness. Just ask Cory, Natalee, or Anthony. It has a sweet taste similar to Cafe Rio's Pork, and you can serve it in a burrito or a salad too. We served it with lime cilantro rice, avocadoes, cheese, lettuce, and creamy lime cilantro dressing, and everyone loved it. A-ma-zing. And chicken is cheaper than pork roast, so this is definitely a win-win meal.

Bajio Chicken Chile Salad

5 chicken breasts (or 4 large ones)

1/2 cup salsa

1 Tbsp cumin

1/2 cup brown sugar (more to taste)

1 4 oz. can diced green chilies

6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.

If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Strawberry Pie

1 unbaked pastry shell (9 inches)
3/4 cup sugar
2 talespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups silced fresh stawberries
Fresh mint, optional

1. Line unpricked pastry shelll with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring mixture to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

3. Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over the berries. Refigerate until set. Garnish with mint if desired.

Tip! Chosse the plumpest and most frarant strawberries. Ther should be firm, bright and fresh-looking with no mold or burised spots. Do not wash or hull berries until you are ready to use them. Refrigerate unwashed berries as soon as possible.

Chicken Salad Sandwich Mix

8 chicken breasts (boil with salt, pepper, onion and bullion cube) or 5 cans of chicken
4 cups of raw bowtie pasta (cook, rinse & cool)
1 1/2 tsp salt
1/4 tsp pepper
4 T chopped green onion
(2) 8 oz bottles of kraft coleslaw dressing
2 cups Best Foods Mayo
2 dashes of thyme
2 pinches ginger

Stir ingredients together carefully so the pasta won't be broken. Refrigerate over night. Just before serving add the following ingredients:

2 cups diced celery
4 cups red grapes, halved
4 cups unpeeled diced apple
(2) 20 oz cans pineapple tidbits
1 1/2 cups slivered almonds

Makes 24 cups of salad or 32 servings of 3/4 cup each.... a ton!
Great for a party... and you'll still have leftovers!

Mini Cheesecakes

Ingredients:

48 Vanilla wafers
8 oz package cream cheese
1/4 c and 2 tablespoons sugar
1 egg
1/2 teaspoon vanilla extract
21 oz can pie filling

Directions:

Preheat oven to 350 degrees. Line line muffin tins with paper liners.

Place 2 vanilla wafer's in each paper cup

In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Fill each muffin liner with this mixture, almost to the top.

Bake for 15 minutes. Cool. Top with pie filling.

Caramel Banana Ice Cream Pie

1/4 cup plus 1 tablespoon caramel ice cream topping, divided
1 graham cracker crust (9 inches)
1 cup cold 2% milk
2 packages (3.4 ounces each) instant banana cream pudding mix
1 quart vanilla ice cream, softened
1 3/4 cup whipped topping
1 English toffee candy bar (1.4 ounces), chopped


1. Spread 1/4 cup caramel topping into crust. In large bowl beat, milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well.

2. Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar.

3. Cover and freeze for 2 hours or until firm. Remove form the freezer 15 minutes before serving.

Caramel-Chocolate Ice Cream Pie:
Substitute chocolate pudding for the banana pudding

Triple-Chocolate Ice Cream Pie:
Substitute chocolate ice cream topping for the caramel topping, chocolate pudding for the banana pudding and chocolate ice cream for the vanilla.

Heath Bar Cake

I chose this cake for my birthday this year. I loved it! And, if you like chocolate and toffee, you are bound to love it too. Even better... it's super easy!

Surprise! I found this cake at melskitchencafe.com... again!

*Serves 8-10

1 cup packed light brown sugar
1/2 cup granulated sugar
2 cups flour
8 tablespoons (1 stick) butter, softened
1 cup buttermilk
1 large egg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
5-6 (1.4 ounces each) chocolate covered toffee bars (like Heath), chopped

Preheat the oven to 350 degrees and center a rack in the middle of the oven. Lightly grease a 9X13-inch pan and set aside.

In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender, whisk or two forks until the mixture is crumbly and coarse. Remove 1/2 cup of the crumbs to a small bowl and set aside. To the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.

Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs.

Note: I read some comments on the recipe. Don't use the toffee or Heath bits you may find at the store. First, they may not be covered in chocolate. Second, these will tend to be smaller, whereas if you chop it yourself you will get some larger pieces and a larger variety of sizes. Trust me, just chop the bars.

Southwest Burgers

Oh my goodness! I requested these burgers for my birthday. They were so delicious! Regular hamburgers will never be the same.

This recipe is from the Our Best Bites cookbook, but the recipe can also be found at ourbestbites.com.

Burgers:
1 1/2 lb ground chuck or ground sirloin
1-1 1/2 chipotle peppers canned in adobo sauce (I accidentally forgot to add these, and they still turned out great.)
1 1/2 T adobo sauce (from the chipotle chili can)
1/4 C grated onion
1 t garlic powder
1/2 t cumin
1 1/2 t kosher salt
1/4 t pepper

Chipotle-lime Mayo:
1/2 C Mayo
2 t lime juice
1 1/2 t adobo sauce (from the canned chipotle chilis)
2T chopped fresh cilantro

4-6 good quality buns
1 tomato
1-2 avocado
lettuce
optional: jack, cotija, or queso fresco cheese (I used Monterrey Jack because that is what I had.)

1. Start by making the sauce. Place mayo, adobo sauce, lime juice and cilantro in a small bowl. Stir it all together. Cover it and set in the fridge. You can make this part up to 2 days ahead of time if you want to. This sauce is the best part of the burger!

2. Preheat grill or indoor grill pan.

3. Place the beef in a bowl and gently crumble with your fingers. Add the chipotle peppers, adobo sauce, grated onion, garlic powder, cumin, kosher salt, and pepper. Use your hands to gently mix things together.

4. Divide into 4 patties (or 6 little ones) and place on a preheated grill, indoor grill pan, or skillet. If you want to top with cheese, do so in the last few minutes of grilling. I’d use jack, cotija, or even some queso fresco. While the burgers are cooking, toast buns and spread chipotle-lime sauce generously on each side of each bun.

5. When the burgers are done to your liking let them stand for 5 minutes off the grill/pan and then pop onto your prepared buns. Top with tomato slices, avocado slices, and a crisp piece of lettuce.

Cheesy Skillet Chicken and Rice with Green Beans

This dish is nice and creamy and similar in texture to risotto (so I am told). Definitely a comfort meal. And it only uses one skillet, so the clean up is pretty easy. I will be making this again! I found this recipe at Mel's Kitchen Cafe (again).

*Serves 4-6

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
8 ounces white button mushrooms, brushed clean and quartered or sliced
4 medium garlic cloves, finely minced or pressed through a garlic press
1 ½ cups long grain white rice
4 cups low-sodium chicken broth
½ pound frozen or fresh green beans
1 cup shredded sharp or extra-sharp cheddar cheese
½ cup shredded Parmesan cheese

Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.

Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.

Remove the chicken from the skillet again, brushing off any rice that sticks to the chicken back into the skillet. Cover the chicken with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.

The Best Blueberry Muffins

These are my new favorite muffins. They have a blueberry jam-like mixture swirled into the tops as well as a lemon sugar topping. Yum! I even used 1/2 whole wheat flour, and you would never guess. I found this recipe a couple of places, but I believe it originally comes from the May/June 2009 Cooks Illustrated magazine. I first found it at Mel's Kitchen Cafe, and I followed her directions. (If you have not checked out her blog, you should. It is one of my favorites!)

Lemon-Sugar Topping:
1/3 cup sugar
zest from one lemon

Muffins:
2 cups frozen blueberries (or 2 cups fresh)
1 1/8 c (1/8 c = 2 tablespoons) plus 1 teaspoon sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract

For the topping:

Stir together sugar and lemon zest in a small bowl and set aside.

For the muffins:

Adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray.

Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix.

Using ice cream scoop or large spoon, fill the muffin cups until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.

Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Note: If you are short on time, you can skip the cooking of the 1 cup of blueberries and just mix all 2 cups into the batter. I highly recommend making the blueberry mixture though.

Green Beans and Mushrooms

Ingredents:

1 lb fresh or frozen green beans, trimmed

2 cups fresh sliced mushrooms

1 clove garlic, minced

1/3 cup chopped onion

4 tablespoons butter

1/4 teaspoon salt

1/4 tespoon peper

Directions:

Place beans in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes, or until crisp-tender. Meanwhile in a large skillet, saute mushrooms, garlic, onions in butter until tender. Drain beans; add to skillet. Stir in salt and peper; heat through.

Creme Brulee

Ingredients:

1 quart heavy cream

1 tsp vanilla

3/4 c white sugar, divided

1/4 c brown sugar

6 large egg yolks

2 quarts hot water

Directions:

Preheat oven to 325 degrees

Place the cream and vanilla into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.

In a medium bowl, whisk together 1/2 cup white sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8 ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. In a small bowl combine remaining 1/4 cup white sugar and 1/4 cup brown sugar. Sift this mixture evenly over custard.

Place dish under boiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. (Or you can use a torch to melt the sugar)

Remove from heat and allow to cool. Refrigerate until custard is set again.

Notes: My husband requested Creme Brulee for his birthday dessert. I have never made it before and honestly never really liked it. So I got online and looked at a couple different recipes and combined a couple and came up with this and it is so good I am now a fan of Creme Brulee.

Macadamin White Chocolate Chips Cookies

• 1 cup butter, softened


• 1 1/2 cups granulated sugar


• 1/2 cup brown sugar (packed)


• 2 eggs


• 1 1/2 teaspoons vanilla extract


• 5 cups flour


• 1/2 teaspoon baking soda


• 1 teaspoon salt


• 1 12 oz package white chocolate chips


• 1 1/2 cups chopped Macadamin Baking Pieces


• Preheat oven to 350


• Cream butter and sugar until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in white chocolate chips and macadamia pieces. Drop by teaspoonfuls onto ungreased baking pans.


• Bake for 10 to 12 minutes.


• Makes 6 dozen

Saucy Asparagus Chicken

• 1 1/2 lbs. fresh asparaus spears, halved


• 4 boneless, skinless chicken breast halves


• 2 T. oil


• 1/2 tsp salt


• 1/4 tsp pepper


• 1 can cream of chicken soup


• 1/2 c. mayonnaise


• 1/2 tsp curry powder


• 1 c. shredded cheddar cheese

• Place asparagus in a greased 9x13-inch baking dish. In a skillet over medium heat, bown chicken in oil, both sides, season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder and pour over chicken. Cover and bake at 375 for 40 minutes or until chicken is tender and juice runs clear. Sprinkle with cheese and let stand for 5 minutes before serving.

Old-Fashioned Sugar Cookies ("Like Granny B's" large and soft)

• 1 cup butter


• 2 cups sugar


• 2 eggs


• 1 cup sour cream


• 1 teaspoon vanilla


• 1/2 teaspoon baking soda


• 4 teaspoon baking powder


• 4 1/2 cups flour


• 1/2 teaspoon salt

• In large bowl cream butter and sugar until creamy. Add one egg at a time and mix well. Add sour cream and vanilla. Add dry ingredients until well blended. Bake at 350 for 8-10 minutes. (Do NOT bake too long)

• Notes: I have found that it works best to put the dough in the fridge and let it chill before rolling out. You will want to roll out thicker than regular sugar cookies about 1/4 inch thick. I also like to double this recipe and freeze half the dough for another day.

Peanut Butter Bars

• Ingredients


• 1 cup butter or margarine, melted


• 2 cups graham cracker crumbs


• 2 cups confectioners' sugar


• 1 cup peanut butter


• 1 1/2 cups semisweet chocolate chips


• 4 tablespoons peanut butter

• Directions: 1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. 2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Baked Oatmeal

This was a quick tasty breakfast! I found the recipe at ourbestbites.com, but the original recipe comes from allrecipes.com.

3 c. oats (not quick-cooking)

3/4 c. brown sugar (I might decrease this next time.)

1 tsp. salt

2 tsp. cinnamon

2 tsp. baking powder

3/4 c. Craisins, raisins, dried cherries, or other dried fruit (Optional--I omitted this.)

1 c. milk

1/2 c. butter, melted (I substituted applesauce for 1/4 c. of the butter.)

2 tsp. vanilla

2 eggs

Preheat oven to 350. In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, salt, and Craisins. In a smaller bowl, mix together the milk, butter, vanilla, and eggs. Add the liquid mixture to the dry mixture and whisk to combine. Pour into an 8×8″ or 9×9″ baking dish. Bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warmed milk.

Best Cake Ever! Thanks to Betty Crocker

Grasshopper Fudge Cake

1	box Betty Crocker® SuperMoist® white cake mix
1 1/4	cups water
1/3	cup vegetable oil
2	teaspoons mint extract
3	egg whites
12	drops green food color
2	jars (16 oz each) hot fudge topping
1	container (8 oz) frozen whipped topping, thawed
5	drops yellow food color
	Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

1. 1Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. 2Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
3. 3Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.
4. 4Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
5. 5Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

This is the Dessert I made for St. Patty's Day (which btw is the like the lamest holiday ever)! It was sooooooooo Yummy so I just had to share. Seriously this is like one of my favorite cakes of all times. If you love mint, you'll love this cake.

Variations:

I only used one jar a fudge.  Seriously 2 is a little too much. You can buy Andes Mints already cut in the chocolate chip isle.  You can use your applesauce to substitute for the eggs and oil. Don't use generic cool whip use the real thing. Most importantly you want to use LorAnnOils Peppermint oil not extract. WHY? First it is cheaper, 2nd it doesn't contain alcohol and has a much much better flavor.  I saw it when I was looking to buy mint extract at Harmons.  It was a tons cheaper. I wasn't' sure so I even went and talked to the Baker and she told me that is what they use in their bakery to make there mint confections.  Sweet!  I was so happy I went and talked to her. 

Garlic-Rosemary Roasted Fingerling Potatoes

My mother-in-law found this recipe at www.ourbestbites.com and says they were delicious. I can't wait to try them!

1 1/2 lb. fingerling (or other very small potatoes), washed; try and pick the potatoes that are as bite-sized as possible

2 1/2 Tbsp. extra-virgin olive oil

2 1/2 Tbsp. coarse-grain or Dijon mustard

2 1/2 Tbsp. chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them)

About 5 cloves of garlic, minced or pressed

Coarsely-ground black pepper

Kosher salt

Bring a large pot of salted water to a boil. While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper. Set aside. When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, return the potatoes to the pan, and then toss with the mustard mixture.

You can either do all of this ahead of time and then refrigerate the potatoes until you're ready to finish them off or you can do it all at once. If you're making these right now, preheat your oven to 425 and line a baking sheet with aluminum foil. If you're saving them (for up to 6 hours), line the baking sheet and spread the potatoes out evenly and then cover them with plastic wrap and refrigerate them until you're ready to bake them.

When you're ready to bake them, sprinkle with Kosher salt. Bake for 10-15 minutes or until the skins are browning and sizzling. For fancy presentation, place the roasted potatoes on a platter, scrape those delicious bits off the foil sprinkle them over the potatoes, and then garnish with a few sprigs of rosemary.

Nutty Coconut Bread

This bread is a family favorite that everyone loves, including those who don't like coconut.

4 eggs
2 cups sugar, add and blend
1 cup oil, add and blend
2 tsp coconut flavoring, add and blend well.

Sift together the following:
3 cups flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Beating well after each addition, add dry ingredients to mix alternating with 1 cup buttermilk. Fold in 1 cup flaked coconut, 1 cup chopped nuts (optional). Spoon into 10" tube pan or 2 large loaf pans. Bake 325 for 1 hour 15 mintues. (For easy clean up, line loaf pans with wax paper.)

1 c sugar
1 T butter
1/2 c water
1 tsp coconut flavoring

Combine and bring to boil sugar, butter, and water for 3 min. Remove from heat and add coconut flavoring. Pour over top of warm bread and allow to stand, in pans, for 4 hours. (Can use a large skewer to poke holes in top for glaze to seep into.) Remove from pans.

Grilled Chicken Tostadas

I got this recipe from my aunt, who I believe found it in a family fun magazine. The chicken is the best part--it has so much flavor! If you have never had tostadas, they are essentially tacos but instead are piled on top of a crisp corn tortilla. You eat them with your hands.

Marinade
1/2 c fresh lime juice
1/4 c soy sauce
1/4 c vegetable oil (or olive oil)
1 T honey
2 tsp minced garlic
1 1/2 tsp chili powder

Tostadas
6 boneless, skinless chicken thighs (or breasts)--about 4 oz each
8 small corn tortillas (5-6" diameter)
1 1/2 c shredded Monterrey Jack cheese
shredded lettuce
Additional toppings: fresh salsa, guacamole, sour cream, cilantro, green onions, and additional cheese (I served it with creamy lime cilantro dressing too, and it was delicious!)

1. Place chicken in a gallon-size Ziploc bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.
2. Preheat grill.
3. Remove the chicken from the bag and discard the marinade. Grill the chicken until it’s no longer pink inside, about 4-5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 10 minutes before cutting it into ½” strips.
4. Lightly brush both sides of the tortillas with oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill, sprinkle each one with 1 T of cheese. (I actually broil them in the oven or use a toaster. Just don't forget to flip them. You can also buy tostadas in the store, eliminating this step.)
   
5. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any remaining cheese and additional toppings