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.

Layered Key Lime Pie

Drew is going through a key lime pie phase and I am more than happy to oblige him and try and many recipes as it take 'til we find one he loves! I found this one here I'll post how it turns out. :)

For the Crust: (I roughly doubled the crust to get extra high sides on my pie) I'll probably just use a graham cracker crust.

3/4 cup granola without any fruit, or nuts (I used a very crunchy kind with bits of flax seed mixed in, I like the flavor)
3/4 plain graham crackers
1/4 shredded sweetened coconut
1/3 cup melted salted butter
4 Tablespoons of sugar

For the Custard Layer:

1 14 oz. can of sweetened condensed milk
1/2 cup of freshly squeezed key lime juice
3 egg yolks
3 Tablespoons of sugar
zest from one key lime


For the Chilled Layer:

1 8 oz. package of cream cheese, room temperature
1/4 whole fat sour cream
4 Tablespoons heavy cream
1/4 cup lime juice
5-6 Tablespoons of sugar
1 teaspoon vanilla

Directions:

Crust: Preheat oven to 350 F. In the bowl of a food processor (or, I used the mini food processor that came with my hand blender) pulse granola until roughly ground up (you don't want dust, but not giant chunks either). Pour granola into medium sized bowl. Now, pulse graham crackers in food processor as well, until coarsely blended. (If you do not have a food processor a large plastic bag and a few good whacks with a rolling pin or other heavy object will do the job just fine). Transfer to bowl with granola. Add the coconut, butter and the sugar then mix well. Press into 9 inch springform baking pan (like a cheesecake pan, which is what I used). Bake for 8 minutes, the crust will just begin to turn a shade of golden. Remove from oven and allow to cool.

Custard Layer: While the crust is cooling, juice your limes and make your custard. Super easy. Pour your lime juice, sweetened condensed milk, sugar, egg yolks, and zest into a bowl. Whisk until well incorporated, pour evenly over crust and bake for an additional 15 minutes, until custard has set. If need be, cover the top edges of your crust with tin foil. Remove from oven and allow to come to room temperature completely.

Chilled Layer: In the bowl on an electric mixer, or using handheld beaters, combine the cream cheese, sour cream, sugar, and vanilla (leaving out the heavy cream), and mix until smooth and completely incorporated. While on medium speed, slowly pour in heavy cream. Once pie has come to room temp. spread chilled layer evenly over the custard layer. Cover and chill at least three hours.

To Serve: Whip up some of your leftover heavy cream with a bit of honey and spread on top of the whole shabang. I also garnished this with a light dusting of key lime zest. Cut into large pieces, and enjoy (trust me, you will!)

Salado Soup

When we got home from camping this afternoon- this is what greeted us:) It's delicious and I can't make it better than the originator. Give it a try, maybe you can. Enjoy!

3 tbsp. butter
3 stalks celery with leaves, chopped
3 green onions, chopped
3 carrots, grated fine
2 cans chicken broth
3 cans cream of potato soup
1 cup milk
1 cup sour cream
16 ounces American cheese

Saute celery, onions, and carrots in butter. Add broth and simmer 30 minutes. Add remaining ingredients and heat until warm. Serve in bowls.

Crock Pot Meatloaf

I tried the recipe from Southern Plate and OMG , it is sooooo good. Maybe it's because Joe made it, doesn't everything taste better when prepared by someone else? I swear it tasted like pot roast. I left out the flax seed and cooked it for 4 hours. Enjoy!

2 pounds ground beef or turkey
1 large egg
1 packet onion soup mix
1 can condensed cream of mushroom soup-regular size
1 can condensed tomato soup- regular size
*1/4 cup ground flax seed (optional)
In a large bowl, mix beef, egg and onion soup mix. Roll into “loaf form” and place in slow-cooker. Cover with condensed cream of mushroom soup. Pour one can condensed tomato soup over the top. Set slow-cooker on low and cook for eight hours or high for four.

Chocolate Creme Cakes

Soooo good, not too rich and worth the extra steps!

1 chocolate cake mix
1 (3.9 ounce) instant chocolate pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs

Creme Filling
3 tablespoon flour
1 cup milk
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla extract

Combine cake mix, pudding mix, oil water, and eggs; mix well. Pour into greased and floured 13x9 inch baking pan. Bake at 350 for 30-35 minutes or until done. Cool 10 minutes; invert onto a wire rack to cool completely. In a sauce pan combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes, or until thickened. Cool. In a mixing bowl, cream butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes. Split cake into 2 horizontal layers. Spread filling over bottom layer; cover with cop cake layer. Refrigerate or freeze until set. cut into serving size pieces. Enjoy!

Honey-Herb Marinade

1/3 cup honey
1/4 cup vegetable oil
1/4 finely chopped green onions (4 medium)
3 tablespoons chopped parsley
2 tablespoons chopped thyme
2 teaspoons grated fresh lemon or lime peel
1 tablespoon fresh lemon or lime juice
1/2 teaspoon salt
1 pound shrimp or chicken

Mix all ingredients together in either and bowl or resealable bag. Marinade meat for up to 8 hours, but no longer. Drain meat and discard marinade. Grill 5-7 minutes each side. Enjoy!

Chocolate Cake

Or maybe I should say "over-the-top" chocolate cake. I made this recipe as a cake once-it was too rich. Now I make it as cupcakes. Last night for Valentine's Day, I made it with a yellow cake leaving out the coffee and substituting vanilla pudding/chips for chocolate. Either way it's rich and super good. Enjoy! Ps The frosting is really good as white icing without the coco powder.

1 box Butter Recipe Chocolate Cake mix
1 3 ounce instant chocolate pudding mix
16 ounces sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup brewed coffee
2 cups semisweet chocolate chips

In a large bowl, mix chocolate cake mix, pudding mix, and sour cream. Add in eggs one at a time. Then add the oil and coffee. Once it’s all blended, add in the chocolate chips.

You can pour all the batter into one bundt pan and bake at 350 for 1 hour or use two 9-inch round pans and bake at 350 for about 35 minutes.


Chocolate Frosting

1/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 tsp vanilla
3 1/2 cups powdered sugar- I used 3 cups

Mix butter and cocoa together. Add milk and vanilla. Gradually add in powdered sugar until you achieve desired consistency. It should be thick, but spreadable.

Sweet Ancho Chile Relish Dip

I've been wanting to try this dip FOREVER but could never find the Ancho Chile Relish....until last week....

16 oz. cream cheese, softened
1 jar of Jim Severson Ancho Chile Relish (available at HEB stores, otherwise you might have to order it off the internet)
6-8 slices of bacon, cooked and crumbled
3-4 green onions, chopped

Spread softened cream cheese on a small plate, pour the Sweet Ancho Chile Relish over the top (probably about half the jar). Top it with fried, crumbled bacon pieces and green onions. Serve with crackers.

Lemon Cream Pasta with Chicken

Seriously-I could eat the sauce with a soup spoon. The noodles never totally absorbed in the chicken broth. So, I drained the noodles, saved the both and ladle 2-3 scoops back in with the heavy cream.

3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup Parmesan cheese, shredded

DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Stir chicken into cooked pasta, along with the cream, Parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving. Serves 4-6

South Beach Cole Slaw

I'm not a coleslaw fan unless I'm eating THIS recipe!!!

1 cup mayonnaise
3 tablespoons Dijon mustard
3 tablespoons cider vinegar
1 1⁄2 teaspoons celery seed
1 teaspoon granular sugar substitute
16 ounces shredded cabbage- fresh or packaged- it's all good
Salt and freshly ground black pepper

Whisk together mayonnaise,mustard, vinegar, celery seed, and sugar substitute.Add cabbage and toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve. 4 Servings. Enjoy!

Lena's Swedish Meatballs with Lingonberry Sauce

My Mom says these are tooooo die for and make a ton!

Ingredients
4 tablespoons butter
1 small onion, minced
1 pound each ground beef, pork, and veal (or all beef if you prefer)
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
Few grinds black pepper
2 teaspoons ground allspice
3 pieces white bread, crust removed, torn and soaked in whole milk
Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons black currant jam
1/4 cup chopped parsley leaves
Lingonberry jam, for serving


Directions
Preheat the oven to 325 degrees F.

Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.

In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.

With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.

Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.

Cook's Note: you may need to wipe out the pan between batches as it can get kind of gnarly.

To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.

To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side. Cook Time:50 min Level: --Yield: about 60 meatballs

Raspberry Shortbread Cookies

Sinfully good cookies!

1 cup butter
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups flour
Raspberry jam

Cream butter and sugar together. Add vanilla and salt mix well. Stir in flour. Shape in to round ball- I use a big spoon to measure. Press down the middle of each ball. In the center put a dollop of your favorite jam. Bake 350 for 12 minutes.


Enjoy!

Chicken Satay with Peanut Sauce

If you like peanut-Asian flavors than you'll LOVE this!.. It's from The Pampered Chef and couldn't be tastier!

1/3 cup soy sauce
1/3 cup packed brown sugar
2 teaspoon lime zest
1/4 cup lime juice
3 garlic gloves, pressed
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/3 cup creamy peanut butter
1 tablespoon snipped fresh cilantro

In Classic 2-quart Batter Bowl; combine soy sauce, brown sugar, lime zest and juice. Using Garlic Press, press garlic into soy sauce mixture; mix well. Reserve 1/3 cup soy sauce mixture for Peanut Dipping Sauce; place in 1-quart Batter Bowl. Set aside.

Add chicken to remaining soy sauce mixture in 2-quart Batter Bowl. Cover; marinate in refrigerator 30 minutes.

Heat oven to 400 degrees F.

Place chicken with marinade in 9-inch Square Baker. Bake 18 to 20 minutes or until chicken is no longer pink in center.

Meanwhile, prepare Peanut Dipping Sauce by adding peanut butter and cilantro to reserved 1/3 cup soy sauce mixture in 1-quart Batter Bowl; whisk until smooth. Serve with chicken. Yields 12 servings.

Microwave Caramel Popcorn

So Saturday night I was Jones'n for some carmel popcorn and came up with this recipe on allrecipes.com. It was easy and super d-e-lish! I didn't do the whole bag thing - I used a glass bowl.

4 quarts popped popcorn
1 cup brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Directions

Place the popped popcorn into a large brown paper bag. Set aside.
In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container. Enjoy!