Mandarin Orange Cake

I can't believe I've never posted this recipe, it's one of my all times favorites! I had it at my favorite Tearoom years ago and immediately tried to recreate it.

For the cake:
1 box (18.25 Oz. Box) Yellow Cake Mix
1 can (14 Oz. Can) Mandarin Oranges, Juice Reserved
eggs
oil

Preheat oven to 350 degrees. Follow the cakes mix instruction for eggs,oil and water. I substitute the juice from the oranges for the water. Combine cake mix, eggs, oil and juice from the mandarin oranges, add water if maderain juice is not enough. Beat until incorporated. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased cake pan, 9 x 13 inch baking pan or cupcake pan. Bake according to box instructions. Remove from oven and cool completely

For the topping:
1 package (4 Oz. Box) Vanilla Instant Pudding Mix
1 can (20 Oz. Can) Crushed Pineapple, drained
8 ounces Cool Whip
Extra Mandarin Orange Slices, For Garnish

Once cake is cool, mix pineapples, vanilla pudding and cool whip together. Spread on cooled cake and refrigerate several hours-if you can. Enjoy :)

Chocolate Chip Cookie Dough Dip

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner’s sugar
3/4 cup semisweet mini chocolate chips

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

Remove from heat, whisk in vanilla extract and set aside to cool. Beat the cream cheese and confectioner’s sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute. Stir in the chocolate chips. Pour into a serving bowl and refrigerate. Garnish with additional chips, if you choose.

Serve with Nilla wafers, graham crackers or pretzels.

**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.

As far as I'm concerned, cookie dough eating has just been legalized! I'm cooking for MFY this weekend and a sweet friend and I are going to set up a dessert buffet. I'm also thinking about making these, a little of this and alot of that! Let me know if you want a plate!

Marshmallow Frosting

Oh how I love cupcakes:) I wanted to and make my own fancy "hostess cupcake" knock-offs and searched for a cream filling. This recipes DOES NOT disappoint. I could eat it by the bucket full! The marshmallow cream is like a secret ingredient- you don't know where the extra flavor is coming from and don't care. Enjoy!

4 sticks (1 pound) unsalted butter, at room temperature
2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract (optional)
One 16-ounce tub marshmallow cream

Directions:

In a large mixing bowl, beat the butter until creamy.
Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.
Beat in the vanilla, then stir in the marshmallow cream until well blended.


K lovin' him some cupcakes.

Homemade Brownies

Update: They've been tested and "are the best thing I've ever put in my mouth" per mento's sister :)

I have a new "mento" for confirmation, and yesterday on facebook she said she wanted brownies "right now!" So today I thought I would surprise her with some. I didn't have a mix, but had all the ingredients to make them homemade.

1/2 cup (1 stick) butter or margarine, melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup HERSHEY'S Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts (optional) CREAMY BROWNIE FROSTING (recipe follows)
Directions

Heat oven to 350°F. Grease 9-inch square baking pan.

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.


CREAMY BROWNIE FROSTING

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Crescent Roll Casserole

Here's the first yummy recipe of the year-it makes alot. We ate the extra chicken on cracker and I may even like that better than the cooked version.


2 (8 ounce) cans Pillsbury refrigerated crescent dinner rolls
1 (10 3/4 ounce) can cream of chicken soup
¾ cup shredded cheddar cheese
½ cup whipping cream
Filling-
4 ounces cream cheese (softened)
4 tablespoons butter (softened)
½ teaspoon garlic powder
1/3 cup onions (finely chopped)
2 large cooked chicken breasts (chopped)
¾ cup shredded cheddar cheese
½ teaspoon seasoning salt
½ teaspoon ground black pepper
2-4 tablespoons mayonnaise (or whipping cream)
1-2 cups shredded cheddar cheese (for topping)

Pre-heat the oven to 350 degrees. Lightly grease a casserole dish. In a saucepan mix whipping cream, ¾ cup of cheese, and chicken soup. Heat just until the cheese melts. Remove from heat and set aside.

To make the filling- in a bowl mix cream cheese and butter until smooth, add garlic powder. Add in the chopped chicken, onion and cheddar cheese. Mix until well combined. Add 2 tablespoons of mayonnaise (or whipping cream) mix to combine. You can add a little more if the mixture seems too dry. Season with seasoning salt and black pepper to taste.

Drizzle a small amount of the chicken soup mixture on the bottom of the casserole dish. Unroll the crescent rolls, and place 1 heaping tablespoon of the chicken mixture on top of each crescent triangle, then roll up starting at the thicker end. Place into the dish seam-side down. Repeat until all of the crescent rolls have been used up. Drizzle the remaining soup mixture on top and sprinkle 1-2 cups of shredded cheddar cheese on top. Place into the oven and bake for 30 minutes.
(Makes 6 Servings)

Green Bean Casserole

Update: I made this for Christmas dinner and it was so yummy- can't wait to make it again!

I went on the hunt for a new green bean recipe and came up with this-
it sounds de-lish!

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted


1.Preheat oven to 350 degrees F
2.Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3.Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4.Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Caramel-Glazed Apple Spice Cake

My better half had this at his office Christmas party this week and thought it was yum-o!

Cake Ingredients:
1 cup packed light brown sugar
1 cup granulated sugar
1 ½ cups vegetable oil
3 eggs
2 ½ tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1 ¼ cups chopped pecans or walnuts
3 large or 5 small Granny Smith apples, peeled & cut into ¼ inch pieces

Caramel Glaze Ingredients:
4 tbsp butter
¼ cup granulated sugar
¼ cup packed light brown sugar
1/8 tsp salt
½ cup heavy cream

Instructions:
Preheat oven to 325 degrees
Butter and flour a 9 x 13 inch pan
In a small bowl, sift together flour, baking soda, cinnamon, nutmeg and salt.
In a large mixing bowl, beat both sugars and oil in a mixing bowl until very well blended.
Add eggs and beat well
Add vanilla and beat until fully incorporated into mixture
Add flour mixture gradually into egg mixture, mixing until just blended
Stir in nuts and apples. It will seem like there are more apples than cake mix, but that’s okay.
Bake for 50 – 75 minutes until toothpick inserted in center comes out clean
Let cool in pan while preparing glaze
Melt butter in saucepan over low heat. Stir in both sugars and salt.
Cook over medium-low heat for 2 minutes
Add cream and boil for 2 minutes
Poke holes in cake with a skewer. Pour over glaze.
Serve warm with whipped cream or vanilla ice cream

Not Your Momma's Oatmeal Cookie

Last night while "Decking the Halls" I was in the mood for some Christmas Cheer. I went to my local "adult beverage barn" and this is what they suggested:

The Oatmeal Cookie

Butterscotch Schnapps
Cinnamon Schnapps
Baileys Irish Cream

Pour equal parts of both schnapps into glass- I used ice and eye balled it. With the back side of a spoon pour another equal part of Bailey's Irish Cream- I tried this and got frustrated and ended up mixing everything together. The point is, it's supposed to bead. It did in fact taste like an oatmeal cookie and warmed my insides with Christmas Cheer. Enjoy!

Speaking of cookies, it's cookie week over here, there are some really fun and interesting new recipes and blogs.

Ground Beef Stroganoff

I'm rollin' the dice and making this for lunch!

1 lb. hamburger
1 (10 3/4 oz) can condensed cream of mushroom soup
1 packet brown gravy mix
1/2 cup sour cream
2 Tbsp. chopped onion
salt & pepper (to taste)
1 small can sliced mushrooms (I used fresh mushrooms)
Egg noodles, rice or mashed potatoes (I love it over noodles)

Brown & cook hamburger with chopped onion, salt and pepper. While the meat is browning, Start the noodles, rice or mashed potatoes to cook. Drain off any grease from the hamburger. (I then cooked the fresh mushrooms in the beef fat until tender)
Add cream of mushroom soup, gravy mix (plus water according to packet directions) mix together and simmer over low heat about 10-15 minutes.
Add mushrooms and the sour cream mix until thoroughly blended. Serve over cooked noodles, mashed potatoes or rice.

Smokey Sweet Potato Souffle

I saw this on the food newtwork and it sounded so good! I'm thinking it might make an appearance at our Thanksgiving table.

5 pounds sweet potatoes, pricked with a knife
1 pound sliced bacon
1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce
1/4 cup Grade B maple syrup
5 eggs, separated
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.

Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.

Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish.

Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper.

In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.

Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes. Enjoy!

Creamy Corn

Update: I made this on the stove top and put it in the oven for 30 minutes at 350 degrees- super easy and really good!

I love,love,love anything corn. Here's an interesting recipe my mom recommends made in the crock pot! I Can't wait to try it. Enjoy!

20 ounces of frozen corn (get the white/yellow mix kind)
1/2 cup of butter
1 (8 ounce) package of cream cheese
1 1/2 tablespoons sugar

6-8 servings
4 hours cook time - cook on low in crock pot stirring occasionally.

Taco Soup

This was really easy, made alot and packed a ton of flavor. Enjoy!

1 lb ground beef
1 Lg chopped onion, cooked with beef
2 cans kidney beans
1 can corn
1- 15oz can Ro-Tel
1- 15 oz can Tomato Sauce
1 packet taco seasoning mix
1 packet ranch dressing mix
1 1/2 cups water

Combine all ingredients- liquid and all! Bring to a boil and then simmer for fifteen minutes.

Chicken Scallopine

This makes really great chicken- I might add artichokes and leave out the whipping cream next time and just have a butter/wine/caper sauce.

1/2 pound Linguine
2 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
Flour
2 Tablespoons Olive Oil
2 Tablespoons Butter
8 ounces, weight White Mushrooms, Sliced Thin
1/4 cup Dry White Wine
1/4 cup Chicken Broth
1/2 lemon
4 cup Heavy Cream- I used 3 cups and it was plenty
1/2 teaspoon Capers
Chopped Fresh Italian Parsley
Parmesan Cheese, For Topping


Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth, and then squeeze juice of 1/2 lemon. Stir to de-glaze the pan, and then cook vigorously for 3-4 minutes, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Generously sprinkle Parmesan Cheese over the top. Enjoy!


Serves 2.

Margarita Pork Tenderloin

I made this last night and served it with Tex-Mex Summer Squash Casserole. The pork was great, the side dish just OK. I don't know if I would make it again- but my family did like it. They were fooled into eating squash by all the great tex-mex flavors.

3 garlic cloves, minced
1 green onion, minced
1/2 jalapeno pepper, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
1 tablespoon fresh orange juice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 (1-pound) pork tenderloins

Combine first 10 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut pork diagonally into 1-inch-thick slices, and add to tequila mixture. Cover or seal, and chill 1 hour, turning occasionally. Remove pork from marinade, discarding marinade. Grill, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until done.

Apple Pie

Nothin' says lovin' from your oven like a ymmy apple pie :)

1 Package Pilsbury Pie Crusts
9-10 apples, two different kinds, one Granny Smith
1/4 Cup Apple Juice
2 Tablespoons Lemon Juice
3/4 Cup Sugar
1/4 Cup Corn Starch
dash of salt
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/2 teaspoon allspice

Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well.

Place in oven and bake 15 minutes. Remove from oven and cover entire pie with foil. Cut slits in center of foil and peel back so mainly the outer edge is covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden. Enjoy!

Quick and Easy Cheesesteak Subs

I made these yummy sandwiches yesterday. I only thing I would add is mushrooms....and maybe tomatoes and lettuce. They tasted like something from a food court mall!

3 tablespoons butter
1 green pepper, halved and sliced
1 onion, halved and sliced into thin half moons
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 -6 (6-inch) sub rolls (depending on how meaty you like them – I did 6)
4-6 slices provolone cheese, cut on half

In a large skillet, melt the butter, add the onion and peppers; cook until softened and golden. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.

Place the sliced rolls on a rimmed baking sheet. Place to halves of provolone on half of each roll. Broil until bread is toasted and cheese is melted. Top each roll with meat mixture . Serve immediately.

POWDERED SUGAR COOKIES

I guess we heart powdered sugar. As I was cleaning out my pantry and cupboards this week I found 5 opened and 2 unopened bags! Drew loves sugar cookies, so I went on the hunt to find a recipe that used powered sugar and came up with this one. I used a teaspoon to make balls and they came out bigger than the inch suggested below. It will make 2 dozen-ish depending on how much dough is eaten!



1/2 lb. butter, softened
1 c. confectioners' sugar
1 egg
1 tsp. vanilla or other flavoring
2 c. flour
1/2 tsp. baking soda
Preheat oven to 350°F. Cream butter until light and fluffy, stirring in sugar gradually. Add egg and vanilla or other flavoring.
Combine flour and baking soda until well mixed. Stir into creamed mixture.

Shape into 1 inch balls and arrange 2 inches apart on a lightly greased cookie sheet. Press each ball down with the tines of a fork.

Bake for about 8 minutes. Cool on wire racks.

Slow Cooker Taco Meat Loaf

I had every intention of using the slow cooker for this recipe, but the day got away from me and I never had time. The oven variation was just as good. The meat loaf was soooooo satisfying, like a giant hug from the comfort food fairy.

3 eggs, lightly beaten
1 28-oz. fire-roasted crushed tomatoes
3/4 cup crushed tortilla chips
1 medium onion , finely chopped
2 cloves garlic, minced
2 tsp. ground cumin
1 tsp. smoked paprika or chili powder
1 lb ground beef
1 lb. ground pork
1 cup frozen whole kernel corn- I used canned
1/2 cup Monterey jack cheese with jalapeno peppers, shredded
Corn tortillas
1 recipe Smokey Tomato Salsa

Combine eggs, 1/1 crushed tomatoes (reserve remaining tomatoes for Smokey Tomato Salsa), and crushed tortilla chips. Stir in onion, garlic, cumin, paprika, and 1/2 tsp. each salt and black pepper. Add beef, pork and corn; mix well. Shape into a round or oblong loaf to fit slow cooker. Put in foil sling- see direction below.

Cover; cook on low 5 to 6 hours or on high 2 1/2 to 3 hours. Remove from slow cooker and let stand 10 minutes. Serve with corn tortillas and Smokey Tomato Salsa, avocado, green onions, cilantro and lime wedges optional.

Smokey Tomato Salsa-Combine reserved tomatoes; I green pepper, chopped; 1/3 cup chopped green onion; 1/4 cup chopped fresh cilantro; 2 minced, seeded jalapeno peppers; 1 TB. lime juice; and 1/4 tsp. salt

Oven Variation Preheat oven to 350. Bake covered meat loaf for 1 1/4 hours. Uncover sprinkle with cheese, return to oven for 10 minutes. Serve as directed in main recipe.

Foil sling- To place meat loaf in and lift out of slow cooker while keeping it in tact, make a foil sling. Tear off three 18-inch strips of foil folded to double thickness. Crisscross the strips in a spoke-like fashion. Place the loaf in the center of the spokes. Lift he ends of the foils strips to transfer the loaf to the cooker, leaving the foil in place during cooking. Use the foil again to lift the loaf from the cooker to a serving platter. Pull foil strips away and discard.

Grilled Szechuan Shrimp and Vegetables

Pretty easy to prepare and has tons of flavor :)

(2 servings)

12 medium-large raw shrimp, shelled and deveined
2 small zucchini, diced 1" square
1 red bell pepper, diced 1" square
1 small sweet onion, diced 1" square

Marinade:
1/4 cup Cardini's Lemon Herb Salad Dressing
(Or use other low-sugar vinaigrette or whisk together 2 1/2 T olive oil and 1 1/2 T lemon juice) I used the latter
1/4 cup soy sauce
1/4 cup peanut oil or canola oil
1 T lime juice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 T ginger puree or grated fresh ginger (do not use dried ginger) I didn't use this.
1 1/2 T Splenda- I used sweet-n-low
1/2 tsp. hot pepper flakes (or more if you like it spicy)

Mix marinade ingredients. Dice zucchini, red pepper, and onion and place in zip loc bag. Pour 2/3 of the marinade over vegetables, and put the other 1/3 of the marinade into another zip loc bag. (You will add the shrimp later.) Let vegetables marinate a few hours or all day in the refrigerator. If you're home, turn them a few times, but it's not essential.

One hour before cooking, add shrimp to second bag and marinate in refrigerator. To cook, put grill pan on grill and preheat grill to medium. Drain vegetables well and add to pan. Cook, turning several times, until vegetables are slightly softened and starting to brown on edges, about 15 minutes.

Drain shrimp while vegetables are cooking. Remove vegetables from pan, add shrimp and grill 4-5 minutes, just until shrimp are firm. DON'T OVERCOOK. Add vegetables back into pan and heat through, about one minute more. Serve immediately.

Chili Cheese Frito Salad

This recipe makes a ton-I cut it in 1/3. It's got great texture, sweet, salt, yum!

3 (14 oz.) cans of corn, drained
1/4 of a red pepper, diced
1/4 green pepper, diced
1/4 red onion, diced
1 cup grated cheddar cheese
1 1/4 cup mayonnaise
1 (9 1/4 oz) bag of chili cheese fritos

Combine corn, peppers,onion, cheese, and mayo in a bowl.
Place in refrigerator until ready to serve.
Just before serving mix in the fritos.

Coconut Tres Leches Cake

Seriously delicious!

1 yellow cake mix

Milk Syrup:
1 can (15 ounces) cream of coconut, not canned coconut milk
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract

Garnishes:
2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown, 7 minutes, or toast it in a skillet over medium-low heat on the stove top)

preheat the oven to 350 degrees. Bake yellow cake mix according to instructions, cool completely, 1 hour. I didn't do this- I poured the milk syrup on the warm cake- it was fine.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with a fork The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Serve with sliced bananas, sweetened cream and toasted coconut, if desired.

Sweetened Cream:
Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.

Tropical Teriyaki Fish Fillets

This was a quick recipe with alot of flavor. The Southwest Sear and Crust can be replaced with a southwest seasoning and same goes for the Teriyaki glaze.

4-6 fillets, your choice (recommended tilapia) I used Mahi Mahi
1/3 jar Cookwell & Co. Teriyaki Glaze found at HEB
3 tbsp Adam's Reserve Southwest Ancho Sear N' Crust found at HEB
1 package HEB mango pico de gallo
4 tbsp olive oil
*salt and pepper to taste

1. Rub 1 tbsp grapeseed oil on fish fillets then season with SW Ancho and salt and pepper.
2. Heat skillet on high heat about 2 minutes or until hot but not smoking, add grapeseed oil and after 30 seconds add your fish.
3. Pan sear on each side until done, for tilapia, 2 - 2.5 minutes each side.
4. Once fish is done cooking add teriyaki glaze to pan and top with mango pico. Fish should be served immediately. Enjoy!

Easy Caramel Popcorn

*Update- This recipe is so easy and super yummy!

Doesn't this sound so cool-

1/2 cup butter
3/4 cup brown sugar
11 large marshmellows-cut in half
2 bags of microwave popcorn--popped:)

Melt butter in pan, add sugar and let it come to a boil. Then stir in the marshmellows until melted and smooth. Pour over popped corn and stir. Enjoy!

Fig Jam

This is a delicious jam to make with fresh figs.

Ingredients:
3 pounds fresh figs, washed, stems removed
2 cups granulated sugar
Juice and finely grated zest of 1 lemon

Preparation:
In a large saucepan, combine the figs, sugar, and lemon juice and zest. Bring to a simmer over medium low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally. Remove the cover and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.
For a good gel, test a small amount on a very cold saucer: Put the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then return to the freezer for 1 minute. When a good gel stage is reached, the surface of the fruit mixture will wrinkle slightly when pushed with a finger.

While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil; reduce heat and keep jars in the water.

Put water in a saucepan and bring to a simmer, reduce heat to low and add the jar lids. Keep in the hot water until ready to use. Do not boil.

Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings. Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring to a boil jars for 10 minutes.

Makes 4 half-pint jars.

Egg Muffins

12 eggs
1-2 cups grated Mexican blend cheese
3 green onions diced small.
small can chopped green chiles

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.