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Thursday, June 28, 2012

Chicken and Rice Burritos

Recipe from Mission Tortilla

This is from the back of the BIG mission flour tortillas package.  I like to add a can of rinsed black beans to the mix.  Also, I have never had my rice cooked with this recipe simmering it at 20 minutes.  I add just a smidge more water and simmer it for 25 minutes.  I don't like crunchy rice.  Experiment with different BIG size tortillas in your deli section they have a large variety.

Chicken and Rice Burritos

8 Large size flour tortillas
2 1/2 c. pre-cooked chicken, shredded
3/4 c. long grain white rice, uncooked
1 (1-oz) package taco spices and seasonings
1 3/4 cups water
1 (8-oz) can tomato sauce
1 large tomato, chopped
1/3 c. green onion, chopped
cheddar cheese, shredded

In a large skillet, place chicken, rice, seasonings, water and tomato sauce.  Bring mixture to boil cover, and simmer for 20 minutes.  Add chopped tomato and green onion to combine evenly.  Place 1/2 cup filling in each tortilla, roll burrito style and serve with optional garnishes.

Servings: 8

Thursday, June 21, 2012

Coconut Cheesecake

Rebecca Philips

I wish I had the name of the book that I borrowed from my friend.  I was able to find a ton of lovely desserts out of this recipe book she had.  The nice thing about this cheesecake is if the cake top does crack you get to cover it up with toasted coconut.

Coconut Cheesecake

1 can (3 1/2 ounces) flaked coconut
                    1 1/3 c, divided
20 chocolate wafer cookies
 1 c. finely chopped pecans
2 Tbl. sugar
1/4 margarine or butter, melted
3 pkgs. (8 oz each) cream cheese, softened
3 eggs
2 Tbl. all-purpose flour
1 can (15 oz) Coco Lopez Cream of Coconut
Whipped cream for garnish

1. Preheat oven to 300 degrees F. 
2. To toast coconut. spread on baking sheet.  Bake 4 to 6 minutes or until light golden brown, stirring frequently.  Remove coconut from baking sheet and cool; set aside.
3. Place cookies in food processor or blender container; process with on/off pulses until finely crushed.
4.  Combine cookie crumbs, pecans and sugar in small bowl; stir in margarine.  Press firmly onto bottom of 9-inch springform pan. 
5.  Beat cream cheese with electric mixer at high speed until fluffy.  Add eggs and flour; beat at high speed until smooth, scraping down side of bowl once.  Gradually beat in cream of coconut.  Stir in 3/4 c. toasted coconut with wooden spoon.
6.  Pour over crust.  Bake 1 hour and 10 minutes or until cheesecake springs back when lightly touched (center will be soft).  Carefully loosen cheesecake from edge of pan with spatula.  Cool on wire rack; refrigerate until firm.  Remove side of pan.  
7.  Spoon whipped cream into pasty bag fitted with star decorating tip.  Pipe around edge of cheesecake.  Sprinkle remaining toasted coconut inside whipped cream border.

Makes 10 to 12 servings.

Sunday, June 17, 2012

Mrs. Fields Oatmeal Chocolate Chip Cookies

Recipe from Suzie Day

I'm assuming this is from Mrs. Field's Cookies hence the name but I received the recipe from my friend.  I've seen other variations.  For instance some people leave out the nuts some people put in 7 oz. of a shaved Hershey chocolate bar and another one I've seen is where they put the oatmeal in a blender or grinder to make a powder to put in.  I haven't tried that yet but I'm curious how they would turn out.  This makes a TON!!!  I usually cut it in half and that's enough for our little family.

Mrs. Fields Oatmeal Chocolate Chip Cookies

Cream Together:

2 c. margarine or butter
2 c. brown sugar
2 t. vanilla
2 t. baking soda
2 t. baking powder
2 c. sugar
4 eggs
1 t. salt
4 c. flour
5 c. oatmeal

Mix in:

24 oz. chocolate chips
3 c. shopped nuts-optional

Use ungreased cookie sheet and roll dough into golf ball sized balls.  Set 2 in. apart.  Bake at 375 degree for 10 minutes.

Friday, June 15, 2012

Fruit Pizza

Photo by Bri L.
Recipe from Jeri Lundskog

I got this recipe when I was living in Seattle when I was newly married.  Fruit Pizza is the best and you can put whatever you want on it.  You can also make individual little cookies if you like.  Be careful the dough tends to spread a bit.  I particularly like this after we've had an outside barbecue.

Fruit Pizza


1 1/2 c. sugar
1/2 c. margarine or butter
1/2 c. shortening
2 eggs
2 1/4 c. flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar

Mix above ingredients and bake at 375 degrees for 10 minutes on two 13" pizza pans. Cool.


1 1/4 c. powdered sugar
2 (8-ounce) pkgs. cream cheese
5 Tbl. fruit juice (pineapple usually used)
Mix above ingredients well and spread evenly on cooled dough. Decorate with fruit of your choice such as strawberries, mandarin oranges, kiwi, pineapple tidbits, grapes, blueberries, starfruit, blackberries, raspberries, etc.

Wednesday, June 13, 2012

All Around Good Smoothie

Recipe found on

It's really hard to mess up a smoothie recipe.  This is a good base recipe for whatever you want to put in.  I always have protein powder on hand and if you don't like the texture of the ground flax seeds you can get the liquid flax.  The yogurt I'm in love with currently is called ZOI.  It's a greek yogurt that has the texture of sour cream and it's delightful.  In place of the honey(if I'm too lazy to dig it out of storage) I have used agave nectar or brown rice syrup for the sweeteners.

All Around Good Smoothie

Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1


1/2 cup nonfat milk
1/2 cup fat-free plain yogurt
1/2 frozen banana, peeled and chopped
2 tablespoons powdered protein
1 1/2 tablespoons flax seed
1 teaspoon honey
1/2 cup frozen strawberries

1. In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.


Sunday, June 10, 2012

American Lasagna

Recipe from

I never was a fan of lasagna until my sister made it for me as a teen and introduced me to Italian Sausage.  Divine!  Instead of all ground beef I substitute half of what is called for Italian Sausage.  No one in our house is a ricotta fan so we substitute cottage cheese straight across.  There seems to be not enough sauce to finish off the top so either make more of the meat sauce mixture or keep a bottle of spaghetti sauce on hand and spread it on top for what is lacking.  You'll see what I mean when you make it.  This is a good make ahead of time meal just pop it in the fridge until you need it.   You may need to add on a few extra minutes cooking time if you do that.  Dried Basil can be used in place of the fresh basil.

American Lasagna

Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours
Servings: 8

"Lasagna appeals to the eye as well as to the taste buds. Here, ground beef, onion, garlic, basil, tomatoes and a dash of brown sugar make up the sauce, while ricotta, Parmesan, mozzarella, eggs and parsley are the filling for this layered casserole. Prepare up to 2 days in advance, if desired, and chill covered in the refrigerator until ready to bake. Increase the baking time by about 15 minutes."

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.


Thursday, June 7, 2012

Beef and Cornbread Bake

Recipe found on

I've been using this recipe with Grandma's Buttermilk Cornbread instead of using the packaged cornbread.  If you are using the 2 quart dish half the cornbread recipe so it's not too much and it doesn't overflow over the sides.  Also, green salsa works really well instead of the picante sauce.  I have also added a can of black beans drained and rinsed.  This will dramatically change the flavor but my baby boy loves his beans.  

Beef and Cornbread Bake

Prep: 15 minutes
Bake: 25 minutes
Stand: 10 minutes
Serves: 6

1 pound ground beef
1 teaspoon dried oregano leaves, crushed
3/4 cup Pace® Picante Sauce
1 can (about 8 ounces) tomato sauce
1 can (about 16 ounces) w hole kernel corn, drained
2 ounces shredded Cheddar cheese (about 1/2 cup)
1 package (about 8 ounces) corn muffin mix
Cook the beef and oregano in a 10-inch skillet over medium-high heat
until the beef is w ell brow ned, stirring often to break up the meat. Pour
off any fat.
Stir the picante sauce, tomato sauce and corn in the skillet. Cook until
the mixture is hot and bubbling. Stir in the cheese. Pour the beef
mixture into a 2-quart shallow baking dish.
Mix the corn muffin mix according to the package directions. Spread
the batter over the beef mixture.
Bake at 375°F. for 25 minutes or until the crust is golden brow n. Let
stand for 10 minutes before serving.

Tuesday, June 5, 2012

Spring Salad

Recipe found on

The only changes that I've made in this recipe is I like craisins in this rather than the raisins.  Also, I like the taste of Miracle it a bit of a zip in the dressing you make.

Spring Salad

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 8

12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup raisins
1/2 cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon w hite wine vinegar
1/4 cup w hite sugar

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brow n.
Drain, crumble and set aside.
2. In a large salad bow l, toss together the bacon, broccoli, celery, green onions, green
grapes, red grapes, raisins and almonds.
3. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and
toss to coat. Refrigerate until ready to serve.


Sunday, June 3, 2012

Monterey Chicken

Photo by Tami N.

This is so simple but the flavors mesh so nicely.  This was from my sister-in-law.  I'm not sure where the original came from.  It was a freezer meal but I have never made it that way.  I'll just post 2 different ways it can be made.  I still have yet to try this on the grill.

Monterey Chicken

2 lbs. Chicken Breast
12 oz. BBQ Sauce (Sweet Baby Ray's is the best)
1 c. Monterey Jack Cheese
1 c. crumbled bacon
1 c. finely chopped green onion

Grill directions:

Trim your chicken of any fat. You can marinade your chicken in the BBQ sauce if you like. Grill Chicken and baste with BBQ sauce. After cooked top with cheese, bacon and onion.

Oven directions:

Preheat oven to 350 degrees. Line a 9x13 pan with foil. Place chicken in pan and top with barbecue sauce. I cut my chicken breasts in half for my kids. Put chicken with barbecue sauce in oven WITHOUT toppings for 45 minutes. Halfway through cooking turn chicken and top with more BBQ sauce. 5 minutes before the chicken is supposed to be done top the individual chicken pieces with cheese, bacon and onion. Heat through until cheese is melted.