Taco Salad

This recipe garnered mixed reviews at the dinner table. This comes from a family who love my tacos (which I am not a huge fan of) so this was different from the expected however, it was mostly because this had tomatos and lettuce which all are not a fan of. So we have the thumb meter to gague the likeability of the meal. Up = good down = bad and sideways = it was ok, but please don't make very often :) The official review 3 yes it is tasty, 2 no, and 1 it's just ok by the tail end of the family. Overall I rate this as yummy and please try.

1 lb ground beef browned and rinsed
2 tsp taco seasoning

mix first 2 ingredients and set aside

1 can black beans
4 fresh tomatoes cubed
1 avocado cubed
4 green onions diced
2 cups grated cheese
8 oz. thousand island dressing
1 bag lettuce or 1 1/2 head lettuce Add lettuce only when ready to serve as it sits it soggs.

Optional ingredients:
sliced olives
sour cream to top
guacamole
hot sauce
salsa

Lehi Roller Mills Strawberry Germade

This is purely my addiction of a creamy smooth sweet breakfast cooked cereal. I love this stuff so I just had to share with you.

Mini Turnovers

1 pie crust for double crusted pie

1 can fruit pie filling

or

Fresh fruit compote:

1/2 cup raspberries
1 cup blueberries
1/2 cup sugar
1 tsp water
1 to 3 Tbsp cornstarch

Mash with potato masher part of the fruit for a juicier filling. Cook over medium heat add cornstarch and cook until thckened to your preference also only add enough cornstarch for your preference. Place a generous spoonfull onto your prepared pie crust and fold into turnover style or if you have a turnover press (I have the pampered chef circular press) then cut into the circles and press edges together after placing the fruit filling.

Just a tip - roll the crust a little thinner and try to thicken the berry juices if you like the filling with the fruit otherwise these can turn out with lots of crust and little filling.

Brush top of crust with milk and sprinkle sugar.

Bake at 375 degrees until crust is a light brown bout 10 minutes.

Fresh Strawberry Pie

1 9" pie crust

4 cups sliced fresh strawberries
1 box "Danish Desset"
1 3/4 cup cold water

Pour the cold water into a medium saucepan and add the Danish Dessert. Stir over medium heat using a whisk stir constantly it will start to thicken as it cooks and then will start a slow boil. Let it boil so as it is stirred the boil continues for 1 minute. Add the strawberries to the gelled topping and gently stir to coat and immediately pour into the cooled pie crust.

Chill 3 to 4 hours until set. Serve with fresh whipped cream.

Brownies

1 cup butter softened
2 cups sugar
4 eggs
2 tsp vanilla
2/3 cup cocoa
1 cup flour
1/2 tsp salt
1/2 tsp baking powder

Combine all ingredients until smooth and spread in a greased 9 x 13 glass baking dish and cook at 350 degrees for 45 to 55 minutes.

Frosting:

12 tbsp butter
12 tbsp cocoa
4 tbsp honey
4 tsp vanilla
4 cups confectioners sugar
(The frosting was a little dry in my opinion so I added I think 3 Tbsp milk one at a time until it was creamier and more spreadable.)

This is a very moist brownie, rich chocolate flavor.

Strawberry Jam (Freezer)

3 1/4 cups crushed berries
1/4 cup fresh lemon juice
4 1/2 cups sugar
1 cup light corn syrup

Remove stems from strawberries wash and crush one cup at a time with a potato masher. If using black or red raspberries or blackberries or elderberry sieve 1/2 cup pulp to remove some seeds.

Directions:
1. wash and rinse containers 1 to 2 cups in size w/ tight lids.

2. Prepare fruit as directed one cup at a time with potato masher for best results. If using food processor, pulse to very finely chop. DO NOT PUREE.

3. Measure exact amount of prepared fruit along with lemon juice into large bowl.

4. Measure exact amount of sugar int separate bowl. (Reducing sugar or using sugar substitutes will result in set failures.)

5. Gradually stir in 1 box pectin into fruit mix thoroughly. Set aside 30 minutes, stirring every 5 min. to dissolve pectin thoroughly.

6. Pour 1 cup light corn syrub into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.

7. Stir in sugar gradually stirring constantly until sugar is no longer grainy.

8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing and cover.

9. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Freeze up to 1 yeaar. Thaw in refrigerator.

Barbecued Hamburger

Ground beef formed into a patty or
Ground beef patties
1 tbsp bbq sauce
1 thin slice of purple onion
sprinkle to taste Mrs. Dash
fresh minsed garlic to taste
Put this combination on each individual patty and wrap in foil sealing edges. Barbeque over low heat aprox 5 minutes each side.

(I am not the actual one who cooks them on the grill so 5 min was a guestimate use your own BBQ knowledge and cook accordingly).

Serve with lettuce, tomato slice, cheddar cheese, mayonaise, ketchup, mustard and relish.

This makes a very juicy burger with great flavor.

Banana Brownies

Combine in a saucepan on low heat and melt together until smooth and cool
1/2 cup butter melted
12 oz chocolate chips melted


Beat the sugar and butter until fluffy, add eggs one at a time beating then add remaining ingredients add melted chocolate and butter when they have cooled and blend until all evenly mixed.


1/2 cup butter
1 cup sugar
2 eggs
1/2 tsp baking soda
1 tsp baking powder
2 tsp salt
1/2 cup milk
3 pureed bananas (recipe is for 3 cups pureed ripe bananas It was fine w/ just 3 bananas.
2 1/2 cups flour


Bake at 350 degrees. The recipe called to bake for 20 to 25 minutes, but I found that to be too short. To prevent edges from over cooking you can cover with foil and cook longer I think I cooked it 7 to 10 minutes longer.

Topped with home made whipping cream.

Frozen Fruit Squares

Crust

2 cups crushed vanilla wafers
1/4 cup margarine or butter melted

Combine first two ingredients and press down into the bottomof an 8 inch container.

Filling

1 quart softened vanilla ice cream
8 oz reduced fat sour cream
1 tbsp grated lemon peel
2 cups fresh or frozen unsweetened red raspberries, blackberries, blueberries, or small whole strawberries

In large bowl stir together ice cream, sour cream and lemon peel. Gently fold in fruit. Carefully spoon over wafer mixture in dish, smoothing top. Sprinkle with remaining wafer mixture.

Cover and freeze at least 4 hours or until firm.

Let stand at room temperature for 15 to 20 minutes before cutting. Cut into squares.

aprox 9 servings

Lemonade / Strawberry Lemonade

Lemonade

1 cup lemon juice
1 cup sugar
2 quarts water

Fresh Lemonade

3 to 5 lemons washed and sliced
1 cup sugar
2 quarts water

Put sugar into pitcher and add enough water to stir to start disolving sugar. Add lemon slices and stir well. Add the remaining water. I have the Pampered chef pitcher and I love that because you can use the built in stirrer to help smash the lemon slices. This is actually better after it has been allowed to sit in the refridgerator for a few hours to enhance the lemon flavor.

To change to strawberry lemonade add:

10 pureed strawberries
5 tbsp lemon juice
1 1bsp sugar

Put strawberries in the blender with lemon juice and sugar and blend until desired consistency. Scoop into small muffin tins and freeze until solid. Add like ice cubes into sprite, lemonade, or other drink.

Carmel

This is a softer carmel, but works well to wrap individually after it has been chilled for a few hours.

1 cup sugar
1 cup brown sugar
1 cup butter (decrease butter if using in other recipes that call for carmel)
1 cup light corn syrup
1 can sweetened condensed milk
dash salt

Cook over medium heat stirring constantly until all sugars disolved. Cook until placing a spoonful into ice water yealds a ball of carmel when you work it with your fingers. Pour into greased 9 x 13 dish and cool until set a few hours.

Be really careful with your heat and stirring consistently, it scorches easily as you can see some small flecks where mine scorched a little.

Hand made Samoas Bars

These are my favorite girl scout cookie the recipe doesn't give the exact match, however, it is a good cookie the kids all liked them. I haven't bought girl scout cookies for a few years because I have little self control when it comes to this particular cookie.

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.