Avocado Salsa

3 avocados diced chunky
1/4 cup chopped red onion
3 roma tomatoes diced
1/8 cup fresh cilantro finely chopped
1 Tablespoon lime juice
1/4 teaspoon garlic salt
1/8 teaspoon pepper

Combine the avocados, onion, tomatoes and cilantro  in a medium bowl.  Add lime juice, pepper and salt.  Toss and lightly stir to combine flavors.

Strawberry White Chocolate Pie

Crust:
1-1/2 cups graham cracker crumbs
5 Tablespoons butter, melted
dash of salt

Filling:
12 oz cream cheese, softened (1-1/2 packages)
2 cups powdered sugar
1/2 cup white chocolate chips
1-1/2 Tablespoons fresh orange juice
2 cups cool whip
dash of salt

Topping:
1 pound sliced strawberries
3 Tablespoons white chocolate chips

1. Combine graham cracker crumbs, melted butter and salt.  Pour the crumbs into a pie dish.
2. Press the crust firmly into the pan along the bottom and sides.
3. Pour 1/2 cup white chocolate chips into a small bowl.  Microwave the chips for 30 seconds at a time, stirring after each interval until melted.  Set the bowl aside and allow the chocolate to cool slightly.
4. Beat the cream cheese until smooth.  Add powdered sugar and mix until well combined.
5. Add cool whip, orange juice and melted white chocolate.  Add a dash of salt and mix well, until the mixture is creamy and smooth.
6. Carefully spoon filling over the crust.
7. Lay the sliced strawberries on top of the filling.  Start along the outside edge and work your way toward the middle.
8. Melt the rest of the white chocolate chips.  Drizzle the chocolate over the berries.
9. Chill in the fridge for at least an hour before serving.

Southwest Sliders

1 lb ground beef
slices of cheese
1 (8oz) can refried beans
shredded lettuce
sliced tomatoes
guacamole
sour cream
10 small buns or King's Hawaiian rolls

1. Divide beef into 10 small patties.  Grill until done.
2. Melt cheese on top of patties.
3. Cut buns in half.  Place a small amount of refried beans on the bottom of each bun.  Top with shredded lettuce.
4. Place beef patty on top of lettuce.
5. Add tomato and guacamole.
6. Top with sour cream and place other bun on top.

(Adapted from a Six Sisters' Stuff recipe)

Pumpkin Crunch

I got this recipe from my aunt Candace.  The original recipe called for 1 cup of melted butter to be poured over everything right before the cake goes in the oven.  We omitted the butter entirely and the dessert turned out great.  You can add the butter if you want.  This tastes like pumpkin pie and is great served warm with vanilla ice-cream.

15oz can pumpkin
3 eggs
12oz can evaporated milk
1/4 cup milk
1 cup white sugar
4 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 box yellow cake mix
1 cup chopped walnuts
white chocolate chips (optional)

1. Combine pumpkin, eggs, milks, sugar, and all spices.  Pour into a greased 9x13 pan.
2. Sprinkle dry yellow cake mix over the top.
3. Sprinkle walnuts over that.
4. Bake 1 hour at 350 or until set.
5. Sprinkle 1 cup white chocolate chips on hot cake if desired.
6. Serve warm with ice-cream.  It is also good cold.

Root Beer Cake

I love this frosting.  When I made this cake I used ghiradelli cocoa powder and ghiradelli dark chocolate.  We made this to celebrate Doug finishing the Colorado bar.

For Cake:
2 cups root beer (don't use diet)
1 cup dark unsweetened cocoa powder
1/2 cup butter, cut into 1-inch pieces
1-1/4 cups granulated sugar
1/2 cup dark brown sugar
2 cups flour
1-1/4 teaspoons baking soda
1 teaspoon salt
2 eggs

For Frosting:
1 ounces dark chocolate, melted and cooled slightly
1/2 cup butter, softened
1 teaspoon salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2-1/2 cups powdered sugar

• Preheat oven to 325.  Generously spray the inside of a 10-inch bundt pan with cooking spray.  Dust with flour, shaking out the excess.
• In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. 
• Add the sugars and whisk until dissolved.  Remove from heat and let cool.
• In a medium bowl, whisk the flour, baking soda and salt.
• In a small bowl, whisk the eggs until just beaten, then whisk them into cooled cocoa mixture until combined.  Gently fold the flour mixture into the cocoa mixture.  The batter will be slightly lumpy.
• Pour the batter into bundt pan and bake 35-40 minutes, rotating the pan halfway through cooking time.  Let the cake cool completely on a wire rack and then gently loosen the cake from sides of pan and turn it onto the rack.
• Make frosting:  put all the ingredients in a mixing bowl and mix on medium-low until combined and satiny smooth.
• Frost the cake.  Let the frosting set before serving.

Caesar Tortellini

I love this main dish salad.  It is so simple and delicious.  I feel like I'm cheating since it uses a bag of Caesar salad mix, but at this point in my life I need a few easy recipes.

1 package (9oz) refrigerated cheese-filled tortellini
1 bag complete Caesar salad mix
1 large tomato chopped
1/4 cup bacon bits (you can omit this if you don't like bacon, but it's really good)

• Cook and drain tortellini as directed on package.  Rinse with cold water; drain.
• Toss tortellini, salad mix ingredients, tomato and bacon. 
• Serve imediately.  It makes 4 servings.

Chocolate-Orange Trifle

1 package devil's food cake mix
1-1/3 cup water
1/2 cup vegetable oil
3 eggs

• Mix on low for 1 minutes. 
• Bake at 350 for 30-35 minutes.
• Cool completely, then cut into small pieces.

2 packages (3.4oz) vanilla instant pudding
4 cups milk
4 teaspoons grated orange peel

• Beat together until thick. 
• Set aside

1 cup chocolate syrup
2 cups mandarin orange segments
1 (8oz) tub cool whip

• Arrange in glass trifle bowl as follows:
• Place half of the cake pieces in bottom of bowl.
• Drizzle chocolate syrup over cake.
• Spoon 2 cups pudding over that.
• Lay half of the oranges over the above.
• Repeat layers.
• Last, top with cool whip.
• Garnish with oranges and drizzle chocolate syrup over top for effect.
• Cover and refrigerate for at least 2 hours, so that flavors can blend.

Cheesy Stuffed Shells

1 container (16oz) Low-Fat cottage cheese
1 package (10oz) frozen chopped spinach, thawed and well-drained
1 cup shredded Mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
20 jumbo pasta shells, cooked and drained
1 jar (26oz) spaghetti sauce
1 large tomato, chopped

1. Preheat oven to 400.
2. Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended.
3. Combine spaghetti sauce and chopped tomatoes.
4. Spoon half of the sauce into a 9x13-pan. 
5. Spoon 1 heaping Tablespoon of the cheese mixture evenly into the pasta shells.
6. Place shells, filled sides up, in baking dish.
7. Spoon remaining sauce over the shells. 
8. Cover with tin foil.
9. Bake 25 minutes or until heated through.
10. Uncover; top with remaining cheese.
11. Bake, uncovered 2-5 minutes or until cheese is melted.

Crispy Coconut Chicken Fingers

Ricky made this for dinner tonight.  Even Merrick, our vegetarian, ate it.  He hasn't eaten meat in over 6 months and especially hates chicken - so this recipe is definitely a keeper for our family.

1 cup coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1-1/2 pounds boneless skinless chicken breats halves cut into 1-inch strips
1 egg, lightly beaten

Preheat oven to 400.  Mix coconut, flour, salt, pepper and garlic powder in medium bowl.  Dip chicken strips in egg, then coat with coconut mixture.  Place on cookie sheet to bake.  Bake 25 minutes or until chicken is browned, turning after 15 minutes.  We dipped the strips in teriyaki sauce.  Yum!

Asian Turkey Wrap

4 Tablespoons Mayonnaise
4 teaspoon teriyaki sauce
4 lettuce leaves, torn into bite-size pieces
6 Tablespoons shredded carrots
4 flour tortillas
4 slices Smoked Turkey Breast
4 slices cheese

Mix mayo and teriyaki sauce in medium bowl. Add lettuce and carrots; toss to coat.  Set aside.
Top tortilla with turkey, cheese and lettuce mixture; roll up.  Eat.

This makes 4 servings.  We had this for lunch today and loved it.  I normally hate mayo, but it was good in this recipe.  This will make it into our lunch rotation.

Chocolate Peanut Butter Cheesecake Bars

We made these for Ricky's birthday and they were yummy.  We will definitely make them again and again and again.

Crust:
2 cups crushed graham crackers (I like to crush mine really fine in a Magic Bullet or food processor)
1/2 cup baking cocoa
1/2 cup (1 stick) butter, melted
2 Tablespoons white sugar

Cheesecake Layer:
16 oz. cream cheese, at room temperature
1 cup white sugar
1/2 cup creamy peanut butter
2 Tablespoons flour
4 large eggs
1/2 cup milk
1 teaspoons vanilla
4 oz. high quality milk chocolate (from a baking bar or Ghiradelli chocolate chips)
1/2 teaspoon solid vegetable shortening

• Preheat the oven to 350.
• Make the crust:  Combine the graham crackers, cocoa, butter and sugar in a large bowl until well blended.  Press the mixture onto the bottom of an ungreased 9x13 baking pan.  Bake for 8 minutes.  Let cool.
• While the crust cools, beat the cream cheese, sugar, peanut butter and flour with an electric mixer at low speed until well blended.
• Add the eggs, one at a time, mixing well after each addition.
• Mix in the milk and vanilla.
• Pour the filling onto the crust.
• Bake 40 minutes, or until just set.  Let cool completely.
• Melt the milk chocolate and shortening in the top of a double boiler, or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. 
• Spread the melted chocolate evenly over the cooled bars.  Chill for 10 minutes.
• Score the chocolate layer with a sharp knife, forming 2-inch squares and return to fridge.
• Chill for 30 minutes, or until firm.  Cut through bars and serve.
• Store tightly covered the fridge.

Potato Turnip Ham Chowder

This soup is a great way to use up ham.  It is also a way great way to eat turnips.  They taste exactly like potatoes, so picky eaters will never even know.  I adapted this recipe from the Nelson Family Food Fare Cookbook.

2 large turnips (you can use potatoes instead if you don't have turnips on hand)
2 large potatoes
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon salt
pepper
1/4 teaspoon paprika
3 tablespoons flour
2 cups milk
2-1/3 cup water
2 cups diced ham
1 can corn
parsley

• Peel and dice potatoes and turnips.
• In large pot, melt butter.
• Add onion and cook until tender.
• Add potatoes, 2 cups water and seasonings.  Cover and simmer until potatoes are tender.
• Make paste of flour and 1/3 cup water.  Add it to potato mixture.
• Add milk and cook until slightly thickened; stirring constantly.
• Stir in undrained corn and ham.  Heat thoroughly.
• Before serving, sprinkle with parsley.

Pecan Cinnamon Ring

I'm not sure how this recipe hasn't made it on the blog yet.  This is what Ricky's family made every Christmas morning for breakfast.  Emerson and Finlay like to make it for Ricky on his birthday and Father's Day too.

1/2 cup (or more) chopped pecans
18 frozen dinner rolls (Rhodes rolls or similar)
1 small (3.5oz) package cook-to-serve butterscotch pudding (do NOT get instant)
1/2 cup butter
3/4 cup brown sugar
3/4 teaspoon cinnamon

• Grease bottom and sides of bundt pan.
• Sprinkle nuts evenly on the bottom of the pan.
• Place the frozen rolls on the nuts and sprinkle the dry pudding on the top.
• Melt the butter and combine it with the brown sugar and cinnamon.  Pour over the top of the rolls.
• Set the bundt pan out over night or for 6-8 hours.  I usually put it on top of a cookie sheet in case anything spills over during rising or baking.
• Bake at 350 for 25-30 minute.
• Tip out on large platter (or the cookie sheet) immediatly.

White Chocolate Berry Muffins

This recipe comes from my mother-in-law's personal trainer.  These muffins are delicious.  I love the combination of white chocolate and raspberry.  When Finlay wanted to bake something with raspberries I knew this is the recipe we had to make.

1 package (8oz) cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/2 cup (or more) white chocolate chips

1. In a large bowl, beat cream cheese and sugar until smooth. 
2. Add eggs one at a time; beat well after each addition.
3. Stir in vanilla.
4. Combine flour, baking powder and salt; add to cream cheese mixture just until blended.
5. Fold in raspberries and chips.
6. Fill greased or lined muffin cups two-thirds full.  Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before removing from pan to a wire rack.
8. Makes 1 dozen.

Chard Tacos

I recieved chard in my bag of vegetables from my CSA this week.  I found this recipe and it was delicious.  I will definitely be making it again.  It's so easy, and as you can see from the directions you can play around with it and make it your own.  It's not important to use exact amounts. 

1-1/2 teaspoons olive oil
1/2 large onion diced or sliced (however you prefer)
1 or 2 cloves garlic, minced (you can put more if you want a stronger garlic flavor)
1/2 cup chicken broth (or veggie broth if you are vegetarian)
1 bunch swiss chard, tough stems removed leaves cut crosswise into 1-1/2inch slices
corn tortillas (I prefer white corn tortillas)
cheese, salsa, ranch (whatever taco toppings you like)

1. Heat the oil in a skillet over medium heat.  Stir in the onion and cook until the onion is soft and golden brown (6-10 minutes depending on the size of your onion pieces).
2. Add the garlic, chard and broth.  Cover and reduce heat to low.  Simmer until chard is almost tender, about 5 minutes.
3. Remove lid and increase heat to medium.  Stir until the liquid evaporates, about another 5 minutes.
4. Warm the tortillas in another skillet until they are warm.  I like the small tortillas.  Fill with chard and taco toppings.

Lemon Brownies

This was a recipe I found on pinterest (http://rita-may-recipes.blogspot.com/2011/08/lemon-brownies.html).

3/4 cup flour

3/4 cup sugar

1/4 teaspoon salt

1/2 cup butter (1 stick), soft

2 eggs

1 tablespoon lemon juice (juice from about 1/2 a lemon)

1 teaspoon lemon zest (zest from about 1/2 a lemon)

Glaze:

1/2 cup powdered sugar

1 tablespoon lemon juice

additional lemon zest

1. Combine the flour, sugar and salt in a big bowl.
2. Mix in the softened butter.
3. In another bowl mix the eggs with the lemon juice and lemon zest.
4. Add to the flour mixture and mix well.
5. Pour into prepared 8x8 pan.
6. Bake at 350 for 25 minutes.
7. Remove and let cool.  Then glaze.
8. To make glaze just stir all the glaze ingredients together.

Chicago Chocolate Cinnamon Cake

This recipe comes from the Ivory Family Favorite's cookbook.  We made it for my mother-on-law's birthday.  It was delicious!  I can't wait to make it again (with pecans in the frosting).

2 cups flour
2 cups sugar
1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
1 teaspoon salt

Glaze:
1/2 cup butter
1/4 cup cocoa
6 tablespoons milk
1 teaspoon vanilla
3-3/4 cups powdered sugar
1 cup chopped pecans, optional

• Mix flour and sugar in large bowl.
• Bring 1 cup butter, 1/4 cup cocoa and water to a boil in saucepan.  Pour over flour mixture and mix well.
• Add buttermilk, baking soda, cinnamon, 1 teaspoon vanilla, eggs and salt and mix well.
• Pour into greased and floured 9x13 pan.  Bake 30-35 minutes at 350 degrees, or until toothpick inserted in center comes out clean.
• Bring 1/2 cup butter, 1/4 cup cocoa, milk and 1 teaspoon vanilla to a boil in saucepan; remove from heat.
• Add powdered sugar gradually, mixing until spreading consistency. 
• Stir in pecan in desired.  Pour over warm cake.
• It is great eaten warm with ice-cream, or cold the next day.

Not Yo' Mama's Pudding

This recipe came from a lady at my church (Vanessa Schaumann) who got it from Paula Deen.  I adjusted the ingredients a little bit and have included the recipe exactly as I made it.  I served it as a nice dessert at a Relief Society activity a few months ago.  It tasted great and was very pretty with all the fruit on top.

1 bag Pepperidge Farm Chessman cookies
2 cups milk
1 (5oz) box instant vanilla pudding
1 (8oz) package cream cheese, softened
1 (14oz) can sweetened condensed milk
1 (12oz) container frozen whipped topping, thawed

• Crush the cookies and sprinkle them on the bottom of a 9x13 baking dish.  (If you don't want to crush the cookies you can just layer the bottom of the dish with whole cookies)
• In a bowl, combine the milk and pudding mix.  Blend well using a handheld electric mixer.
• Using another bowl, combinet he cream cheese and condensed milk together and mix until smooth.
• Fold the whipped topping into the cream cheese mixture.  Add the cream cheese mixture to the pudding and stir until well blended.
• Pour the mixture over the cookies.  Refrigerate several hours so the cookies soften a bit.
• When you are ready to serve top the pudding with your choice of berries (strawberries, raspberries, blackberries, blueberries, etc. - it looks a tastes great if you use a variety).

Pepperoni Rolls

We really like the pepperoni rolls a local restaurant has to offer.  When I saw a smiliar idea floating around on pinterest lately I knew we had to try it.  We made these a few months ago and loved the results.  I didn't really use any one recipe, just looked at the pictures and recipes and made up our own version using our favorite go-to dough.

1 batch of best ever pizza crust (http://tishastips.blogspot.com/search?q=best+pizza)
marinara sauce
shredded cheese (we used mozarella and cheddar this time, but you can use what you have on hand)
mini-pepperoni

1. Make one batch of pizza crust.
2. Roll the dough out thinly on a floured surface.
3. Spread marinara sauce over the top.  Leave a few inches uncovered at once edge of the dough.
4. Sprinkle with cheese.
5. Sprinkle with mini-pepperoni.
6. Roll tightly like you would a cinnamon roll.
7. Cut into slices like you would a cinnamon roll.
8. Place on cookie sheet.
9. Cook at 350 degrees for 15+ minutes (I just checked on them periodically until I though they looked done.  Your's could take you less time or more time depending on the size of your rolls, how much stuff is in the middle and how your oven cooks).
10. Enjoy!

Poppy Seed Bread

2-1/2 cups all-purpose flour
1 cup sugar
1/4 cup poppy seed
1-1/4 cups milk
1/3 cup vegetable oil
3-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1 egg

1. Heat oven to 350. Grease bottom of 9x5x3-inch loaf pan.
2. Mix all ingredients in large bowl. Mix 30 seconds with a spoon. Pour into pan.
3. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
   
4. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely (about 2 hours). Sprinkle with powdered sugar if you want.