Spritz Cookies

Spritz cookies are delicate and buttery, with a subtle hint of almond. They’re a classic favorite during the Christmas season, but by simply changing the cookie press die to a floral design, they’re perfect for any time of the year. The flower cookies are fun to serve at a Ladie's Tea or at a wedding shower or birthday party.

1 cup butter

1/2 cup plus 1 TBS sugar

1 egg

1/4 tsp salt

1 tsp vanilla extract

1/2 tsp almond extract

2 1/2 cups flour  

Colored sugar or candies for decorating.

If you wish to make a light, pastel colored dough, add:  4 TBS fruit-flavored Jell-O gelatin, minus the 1 TBS sugar,

Preheat oven to 400F degrees.

Cream butter and add sugar.  Mix for about 2 or 3 minutes. Blend in egg, salt, extracts and flour.  Mix well. Knead dough in hands until it is soft and pliable. 

It is best if you make the cookies immediately and do not refrigerate the dough.  However, if you do refrigerate, the dough will be very firm.  Let it come to room temperature before using  so the dough is pliable enough to work with.

Press the dough through a Spritz cookie press onto an ungreased and cold cookie sheet.  Also, do not use parchment paper.  It may take several attempts to get the cookie machine to produce a properly formed cookie. 

Decorate with sprinkles, jimmies or colored sugar, if desired. If your colored sugar or sprinkles don't stick, and they just roll off your cookie, dip your finger in water and then dip your finger in the sugar/sprinkles and pat them onto your cookie so they stick. 

Bake for about 8 minutes or until edges just begin to turn light brown.  Do not overbake.

You will need to wipe the grease from the cookie sheet with a paper towel and possibly put the cookie sheet in the refrigerator for a couple minutes to get it cold again before pressing out the next batch of cookies.

The baking time will be different depending on the cookie die that you choose.  Stars are smaller and may not take as long to bake as a Christmas tree, Christmas bell or a flower, which are a little thicker cookie.  Therefore, do not put stars on the same sheet as the thicker cookies.

Makes about 6 dozen cookies

Janice

White Chocolate Peanut Butter Candy

While visiting my aunt one afternoon, her neighbor dropped by with a batch of homemade White Chocolate Peanut Butter Candy. We brewed a pot of coffee and sampled the treats together, and wow—were they delicious! My aunt’s neighbor was more than happy to share the recipe with us.

1 lb white chocolate, cut into chunks (I used Vanilla Flavored Candy Coating)

1/2 cup chunky peanut butter

1/2 cup semi-sweet chocolate chips

4 tsp Half and Half

Line a quarter sheet baking pan (9x13 flat pan) with parchment paper.   

Place the white chocolate and the peanut butter in a medium size microwave-safe bowl.  Microwave on medium heat (50% power) for about 2 minutes.  Stir and microwave for 2 more minutes.  Mix well until melted and combined.

Spread into a thin layer on the pan.

In a small bowl, combine the chocolate chips and cream.  Microwave on High for 30 seconds.  Stir until smooth.  You may need to microwave another 30 seconds if it's not completely melted.  Stir well.  Do not microwave too long or the chocolate with get thick and seize.

Drizzle the chocolate mixture over the white chocolate layer.  Using a knife, swirl the chocolate.  (an easy way to do this is to drizzle straight lines one way, and then using your knife, drag it through the opposite way and slightly swirl your knife).  

Place in the freezer for about 5 minutes, or until set.  Break into pieces. Brew up some coffee, share with a neighbor or friend and enjoy!

For a sweet and salty variation, you can put broken thin pretzels on the pan and pour the mixture on top of the pretzels. You can then sprinkle a little salt on top of the chocolate, if you wish. 

Janice

Cranberry Bars

I was looking for a treat that I could make for the Christmas holiday. This recipe caught my eye...they were exactly what I was looking for. These cranberry bars are sweet, a bit tart, and totally buttery.  Absolutely delicious!

I did not use orange zest in my bars. However, I did add the almonds and the almond extract. I doubled this recipe and baked them in a 1/2 sheet pan, which made 32 bars.  Instead of dusting my bars with the powdered sugar, I made the icing recipe below and drizzled over my bars.  A single recipe of the icing was plenty, as it makes quite a bit. I also sprinkled additional sliced almonds on top of the icing.

1/2 cup butter, room temperature

1 1/2 cups granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

zest from one medium orange (optional)

1 1/2 cups flour

1/4 tsp salt

1 tsp baking powder

1/2 cup sliced almonds

2 cups cranberries (fresh or frozen)

Powdered sugar (for dusting on top of the bars, or you can drizzle the bars with icing)

Icing (Optional):

1 1/2 cups powdered sugar

1/2 tsp almond extract (optional for flavor)

1/2 tsp vanilla extract

2 TBS melted butter

1-2 TBS warm water (amount will depend on consistency of icing)

Preheat oven to 350F degrees.  Grease a 9x13 pan.  You can also line the pan with parchment paper.  This will make it easier to pull the bars out of the pan and cut.

Using a mixer, beat together the granulated sugar, butter and orange zest (if using), until light and fluffy.  Add eggs one at a time and vanilla and beat until mixed, scraping down sides of bowl as necessary.

Slowly, add the dry ingredients and mix until just combined.  Fold in the almonds (if using) and cranberries with a spatula.

With your fingers, take small pieces of dough and scatter them evenly over the greased pan.  The dough is sticky so grease your hands (cooking spray works well) and gently press it down as best as you can so it covers the entire pan. If it's not perfect, don't worry, it will bake together nicely. However, make sure the cranberries are fairly evenly distributed among the pan and you don't have an abundance in one area and no cranberries in another area.

Bake for 40-50 minutes.  The edges will be light brown and the tops will have spots of light brown.  Cool completely.  I recommend that you cut the bars before putting the icing on them.

To make the icing, whisk all the ingredients together until smooth.  Drizzle icing onto cooled cranberry bars.  I immediately sprinkled additional sliced almonds on top of the icing then a little bit more icing to keep the almonds from falling off....sort of as a glue to hold them on.  

Store in an airtight container at room temperature for 3 days or for up to 5 days in the refrigerator.  You also can freeze them for up to 3 months.

Makes about 16 bars

Source:  stuckonsweet.com

Kimberly

Peanut Butter Blossoms

These peanut butter blossoms are soft and thick, super easy to make.  This is a classic Christmas cookie but is also enjoyed year-round, too.  I double this recipe at Christmas time and use a chocolate star candy instead of a kiss.   Don't forget to place the cookies in the freezer for 10 minutes to prevent the chocolate candy kiss from melting. These are one of my absolute favorite cookies. 

1 1/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened to room temperature

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg, at room temperature 

3/4 cup creamy peanut butter

1 tsp vanilla extract

24 chocolate kiss candies (or chocolate stars)

Coating:

1/2 cup granulated sugar (use red or green sugar at Christmas time)

Pre-heat oven to 350F.

Whisk the flour, baking soda and salt together in a medium bowl.  Set aside.

In a large bowl, using a mixer, beat the butter for 1 minute on high speed until creamy.  Switch  to medium-high speed and beat in the brown sugar and 1/4 cup granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute.  Scrape down the sides and bottom of the bowl with a spatula as needed.  Add the peanut butter and vanilla and beat until combined.

Slowly, add the flour mixture to the wet ingredients and beat on low speed until combined.  The dough will be very creamy and soft.  Cover and chill the dough in the refrigerator for at least 1 hour, and up to 3 days.

Line two large baking sheets with parchment paper.  Set aside.  Make sure there is room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.

Scoop and roll cookie dough into balls, about 1 heaping tablespoon of dough each.  Roll each ball in sugar and arrange on baking sheet about 3 inches apart.  

Bake cookies for 11-13 minutes or until tops begin to slightly crack.  Remove from oven and allow to cool on the baking sheets for 5 minutes.

Press a chocolate kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently, as they're soft).  Place the plates of cookies in the freezer for 10 minutes to quickly set the chocolate in the cookie.

Remove from the freezer and serve.

Makes 24 cookies

Source:  Sallysbakingaddiction.com

Janice

Seasoned Oyster Crackers

These Seasoned Oyster Crackers are perfect alongside a bowl of soup, paired with a sandwich, tossed onto a salad for a crunchy twist, or enjoyed completely on their own. I’ve been making this recipe for years, and without fail, these are always a crowd‑pleaser—whether I’m sharing it at work or bringing a batch to a party.

14 oz - 18 oz Oyster Crackers

1 - 1 oz pkg Hidden Valley Ranch Dressing & Recipe Mix (dry mix)

1 1/2 tsp dill

1/2 tsp garlic powder

1/2 tsp lemon pepper seasoning (or onion powder)

1/2 cup vegetable oil

Pre-heat oven to 250F.

Place the dry ranch dressing powder, dill, garlic powder and lemon pepper in a small bowl. Whisk together.  Add vegetable oil and whisk together til combined.

Place oyster crackers in a large bowl.  Add dressing oil mixture and stir well to coat.

Spread crackers evenly onto a large sheet pan.  Bake in oven for 25 minutes, stirring after 10 minutes.

Remove from oven and let cool at lease 10 minutes before serving.  

Makes approx. 6 cups

Janice

Sweet & Spicy Chex Mix

This spicy‑sweet Chex mix is a twist on the classic snack everyone knows and loves. It's great to serve at parties, bring on road trips, or just to enjoy while watching television.

2 cups Corn Chex Cereal

2 cups Wheat Chex Cereal

2 cups Rice Chex Cereal

1 cup pretzel sticks, broken in half

1 cup mixed salted nuts

1 stick butter

Seasonings:

1/4 tsp cayenne pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

2 TBS brown sugar

1 1/2 TBS paprika

1 tsp salt

Preheat oven to 250F.

Place cereal, pretzels and nuts in a large bowl.  Set aside.

Place stick of butter in a large metal roasting pan or a half sheet pan.  Place in the oven to melt the butter.  Remove from oven once melted.

Combine the seasoning ingredients and add to the pan of melted butter.  Mix well.  Spread this mixture evenly over the bottom of the pan.  Add the cereal, pretzel and nut mixture to the pan.  Stir well to coat.

Bake 45 minutes, stirring every 15 minutes.

Spread out onto paper towel to cool.  Store in air-tight container.

Makes 8 cups

Kimberly

Beef Barbacoa Burrito Bowl (Crock Pot)

I recently made my own version of a Beef Barbacoa Burrito Bowl at home, and it turned out incredibly well. It’s one of those recipes that feels restaurant‑level but is surprisingly simple.  The slow‑cooked beef comes out tender, flavorful, and packed with that smoky chipotle kick I love. Layered over cilantro‑lime rice with black beans, fresh toppings, and a squeeze of lime, it tastes just as satisfying as the one from the restaurant — maybe even better. The best part is how much money I save by making it myself, and I can customize every bowl exactly the way I like it.

3 lbs. chuck roast or stew meat, cut into 2" pieces 

2 bay leaves

Sauce:

1/2 cup beef broth

 2 TBS apple cider vinegar

juice of 2 to 3 limes

2 tsp salt

1 tsp black pepper

1 tsp oregano

2 tsp cumin

5 garlic cloves, chopped

2 - 4 chipotles in adobo sauce

Place all of the sauce ingredients into a blender and blend til smooth.

Place the meat and bay leaves in a crockpot. Pour the sauce over the meat.

Cook for 4 to 6 hours on high.

When meat is done, remove and discard the bay leaves. Using two forks, shred the meat.

You can use this meat for a taco or burrito filling, or as a topping for nachos. My favorite is in a burrito bowl. Add white rice or cliantro lime rice to the bowl, top with meat and your choice of any toppings. 

Some topping suggestions are:

black beans

pinto beans

corn

onion

salsa

grilled peppers and onions

black olives

tomato

guacamole

sour cream

cilantro

squeeze of lime

Source:  frugalfitmom.com

Kimberly

Wet Wet Sauce (Asian Dipping Sauce)

This mild to medium sauce is so addictive and it can go on anything!  I like to put it on rangoons, potstickers, Asian dumplings and eggrolls.  You could also put it on rice, ramen noodles, chicken, fish, eggs, cottage cheese and vegetables.  I mixed some Wet Wet Sauce with mayonnaise and used this as a dip for my french fries. You could even put this sauce/mayo combo on a burger.  The possibilities are endless.

3 green onions, white parts only, thinly sliced

2 TBS minced garlic 

1 1/2 TBS minced ginger

3 TBS Korean chili flakes or crushed red pepper

1 1/2 tsp sesame seeds

1 TBS sesame oil

2/3 cup neutral vegetable oil (avocado, canola or grapeseed)

1/4 cup soy sauce 

1 1/2 TBS oyster sauce

3 TBS rice vinegar

Add green onions, garlic, ginger, chili flakes, sesame seeds and sesame oil to a heat-safe bowl with plenty of room to add more ingredients.

Heat neutral vegetable oil over medium-high heat in a small saucepan until hot, about 5 minutes.

Carefully, pour the hot oil over onion mixture.  It will bubble up, so pour slowly.  

Once the bubbling stops, stir the mixture and allow to cool slightly.

Stir in soy sauce, oyster sauce and rice vinegar.  Transfer mixture to a jar or container with a tight-fitting lid and refrigerate until ready to use. This will keep for several weeks in the refrigerator.

Makes 1 1/2 cups

Source:  allrecipes.com

Janice

Baked Cod in Cream Sauce

This is a delicious comfort food meal. It’s a satisfying dinner that feels a little special but is not too difficult to prepare. The cod comes out tender and flaky, and the Parmesan cream sauce is rich without being heavy. 

6 cod fillets

1 tsp Kosher salt

4 TBS butter, melted

2 cloves garlic, minced

1/2 cup seasoned breadcrumbs

Roasted tomatoes (my addition)

Cream Sauce:

3 TBS butter

3 TBS cornstarch

2 cups whipping cream (or half and half)

1 cup milk

3 TBS Parmesan cheese, grated

Kosher salt to taste

Black pepper to taste

Preheat oven to 400 F.

Prepare cream sauce by melting butter in a medium-sized saucepan over medium heat.  Slowly add the cornstarch and stir for about 1 minute.

While whisking constantly, slowly add whipping cream and milk until well combined.  Stir in Parmesan cheese.

Reduce heat to low and whisk occasionally for about 10 minutes until sauce becomes rich and creamy, adding more milk, if needed.  You want the sauce to be the consistency of a thick gravy.  Season with salt and pepper to taste.

Set the cream sauce aside and keep warm while preparing fish.

Spray a 9x13 baking dish with cooking spray.  Pat the fish dry with a paper towel and place cod fillets in the dish.  Sprinkle with salt.  

Combine the melted butter and garlic and brush over the cod fillets, reserving any leftover butter mixture.

Sprinkle the seasoned breadcrumbs over the cod fillets and pour remaining butter mixture over the top.

Pour the cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the cod fillets are visible. Do not pour the sauce over the top of the cod as you want to keep the tops of the cod crisp.

Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling. 

When the sauce starts bubbling up, set the oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.  Keep a close eye on the dish to make sure it doesn't start to burn.

The internal temperature of the fish should be 145 F and should flake easily when pulled apart with a fork.

Remove from oven and sprinkle with a little dill or parsley.  Serve with potatoes, rice or vegetables.

Serves:  6

Source:  favfamilyrecipes.com

Kimberly

Blueberry Oatmeal - Instant Pot

There’s something deeply satisfying about having a warm, hearty breakfast ready to go—especially when the weather outside is doing its best impression of a freezer. I usually make a recipe and a half of this oatmeal so I make sure to have enough for the week.  I have made this with blueberries, raspberries, pumpkin and apples...use your imagination!

1 cup milk (you can also use unsweetened almond milk)

1 cup unsweetened applesauce

1/3 cup pure maple syrup

2 eggs

1 tsp vanilla extract

1 TBS butter, melted

1 1/2 cups old fashioned rolled oats

1 1/2 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

1 1/2 cups fresh blueberries or thawed frozen blueberries (see note if using frozen)

Lightly spray a 1 1/2 quart or larger heat safe baking dish with nonstick cooking spray and set aside.

In a large mixing bowl, add the milk, applesauce, maple syrup, eggs, vanilla and melted butter and mix well to combine.  Add the oats, cinnamon, baking powder and salt; whisk to combine.  Gently fold in the blueberries.

Pour the mixture into the prepared baking dish.

Add 1 1/2 cups of water to the pressure cooker pot and place the trivet inside.  Place the baking dish on the trivet using a silicone or foil sling to make it easier to remove.

Secure the lid and turn pressure cooker knob to the sealed position. Cook at high pressure for 25 minutes.  When cooking is complete, let it naturally release for 10 minutes and then release any remaining pressure before removing lid.

Serve hot with milk, sliced almonds, blueberries or banana slices. 

Store the leftovers in the refrigerator for up to 5 days.  Add a splash of milk and reheat in the microwave.

Notes:

Swap blueberries out for your favorite fruit or leave them out altogether.

If using frozen blueberries, add an extra 8 minutes to the cook time.

Do not substitute steel cut oats, they will not be fully cooked at 25 minutes.

For pumpkin oatmeal, add a cup of canned pumpkin puree.

This oatmeal can be made up the night before, stored in the refrigerator and cooked in the morning.

Do not cook the oatmeal directly in the Instant Pot liner (pot).  The mixture is much too thick and creamy and will result in a "burn" notice.

Serves:  6

Source: Instant Pot Blueberry Oatmeal - InstaFresh Meals

Kimberly

Creamy Mashed Cauliflower

This low-carb side dish is quick and easy to make using frozen cauliflower.

30 oz frozen cauliflower florets or cauliflower rice or 2 heads of cauliflower 

2 ounces cream cheese, softened

1/4 cup sour cream

2 TBS butter softened, more to taste

1/2 tsp salt

1/4 tsp pepper

1/2 tsp onion powder or garlic powder

Cook frozen cauliflower following the directions on the package. Thoroughly drain.

Place cooked cauliflower in a large bowl (if steamed in the microwave) or return to the pot (if boiled on the stovetop).  Add cream cheese, sour cream, butter, salt, pepper and onion powder and puree with an immersion blender until smooth and creamy.  You may also put this in a food processor if you do not have an immersion blender.  For a less smooth consistency, use a potato masher or hand mixer.

Remove to serving dish, garnish if desired.  Salt and pepper to taste.

Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. This also may be frozen up to 3 months.  Microwave from frozen or defrost overnight in the refrigerator and then reheat in the microwave or stovetop.

Serves 6

Source:  dinner-mom.com

Kimberly

Sweet Thai Chili Burgers

Say good-by to boring hamburgers!  The combination of the garlic-ginger aioli, sweet Thai chili sauce and crispy fried onions give this burger an added explosion of flavor. You could also add some crispy bacon, too!  This is great served with a side of roasted sweet potatoes. (see recipe on this blog).

4 green onions

1 1/2 tsp fresh ginger, divided

2 cloves garlic, divided

1/2 cup mayonnaise

2 TBS soy sauce, divided

1/2 tsp sugar

20 oz ground beef

French's Crispy Fried Onions

4 Potato Buns

Sweet Thai Chili Sauce (you can find this in the Asian food aisle)

Trim and mince green onions, separating the whites from the greens.  Peel ginger and grate using a zester or the small holes of a box grater until you have 1 1/2 tsp.  Peel and mince or grate the garlic.  

Aioli:  In a small bowl, combine the mayonnaise, greens pieces of the green onion, 

1 1/2 tsp soy sauce, 1/2 tsp grated ginger and 1/2 tsp sugar and a pinch of garlic.  Set aside.

Burger:  In a large bowl, gently combine beef, the white pieces of the green onion, remaining 4 1/2 tsp soy sauce, remaining grated ginger and garlic.

Form into 4 patties, each slightly larger than the burger bun.

Drizzle oil in a large pan over medium-high heat.  Add beef patties and cook to desired doneness, 3-5 minutes per side.

While burgers cook, halve and toast the buns.

Spread cut sides of buns with aioli (save some for dipping).  Add the patties, top with sweet Thai chili sauce and crispy fried onions.

Serve burger with remaining aioli on the side for dipping.

Serves 4

Source Hello Fresh

Janice

Roasted Sweet Potato Wedges

Roasted sweet potato wedges are a great alternative to French Fries.  If you are adventurous, try dipping these in Spicy Hot Honey or warmed Marshmallow Cream.  Delicious!

Sweet Potatoes

Olive Oil

Salt

Pepper

Heat oven to 425F.  

Wash and dry sweet potatoes. Cut into 1/2 inch thick wedges.

Toss on a baking sheet with a drizzle of oil, salt and pepper.

Roast on top rack until tender and slightly crispy, 25-30 minutes.

These can also be made in an air fryer.

Kimberly

Frozen Raspberry Dessert

My sister, Kathleen, made this wonderful dessert and I just had to have the recipe.  It is delicious and refreshing, especially on a hot summer day.

Graham Cracker Crust:

2 1/2 c graham crackers, crushed

2/3 c butter, melted

1/3 c sugar

Frozen Raspberry Filling:

8 oz cream cheese

1/2 c powdered sugar

14 oz sweetened condensed milk

1 tsp vanilla

3 c raspberries, whole

1 c heavy cream

1 c raspberries, coarsely chopped

8 oz Cool Whip

Preheat oven to 350 F and spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.

Place graham crackers in a food processor or a large Ziploc bag to crush.  In a medium bowl, add crushed graham crackers, butter and sugar, mix well until combined.

Place the crumbs into the bottom of the prepared baking dish and press down evenly with your hands or the bottom of a measuring cup.  Bake for 10-12 minutes.  Carefully remove from oven and let cool completely.

For the frozen raspberry filling, add 3 cups of raspberries to a blender or food processor and blend until smooth.  In a medium bowl, beat heavy cream until stiff peaks form.  In a large bowl, beat the cream cheese and powdered sugar together.

Cindy

Fully Loaded Pork Taquitos

This recipe is from the "Hello Fresh" food delivery kit. A quick restaurant quality taste. I added black beans to the ground pork to make more filling and to add additional flavor.  You can leave out the black beans if you prefer.

1 medium onion

20 oz Ground Pork

1 or 2 cans, drained and rinsed black beans (optional)

2 Roma Tomatoes

2 tsp Hot Sauce

1 lime

8 TBS Guacamole

1 Cup Mexican Cheese Blend

12 Tortillas (if you add black beans, you will need more tortillas)

6 TBS Sour Cream

Southwest Spice Blend:

1 TBS Garlic Powder

1/2 TBS Cumin

1/2 TBS Chili Powder

Tex-Mex Paste:

1 tsp Tomato Paste

1/2 tsp salt

1/2 tsp sugar

1 tsp cocoa powder

2 TBS liquid from a can of chipotles in adobo sauce

Preheat oven to 425F.  Line a baking sheet with foil and lightly oil (or spray with cooking spray).

Halve, peel and thinly slice onion.  Mince a few slices until you have 2 TBS.

Heat a large drizzle of oil in a large pan over medium-high heat.  Add sliced onion.  Cook for 3 minutes.

Add pork, cook, breaking up meat into pieces until pork is browned and cooked through and onion is softened, 4-6 minutes. Add black beans if using.

Stir in Southwest Spice Blend ingredients and the Tex-Mex paste ingredients and 1/2 cup water. Simmer until thickened, 2-3 minutes.  Turn off heat.

Meanwhile, drizzle tortillas with 2 TBS olive oil.  Brush or rub to completely coat on both sides.

Place tortillas on a clean work surface.  Once pork filing is done, add a heaping 1/4 cup filling to one side of each tortilla, then sprinkle each with 1 TBS Mexican Cheese Blend.  Roll up tortillas starting with filled sides, to create taquitos.  Place seam sides down on prepared sheet.  Make sure the taquitos are snug on the sheet - this will prevent them from unrolling.  

Bake on middle rack until golden brown and crispy, 8-12 minutes. (If you prefer, you can also bake these in the Air Fryer at 360F for 10 minutes).

While taquitos bake, finely dice tomatoes.  Zest and quarter the lime.

To make Pico de Gallo, in a small bowl, combine tomatoes, minced onion, half the lime zest and a squeeze of lime juice. Season with salt.

In a separate small bowl, combine guacamole, sour cream, remaining lime zest and a squeeze of lime juice.  Season with salt and pepper.

Divide taquitos between 4 plates. Top with creamy guacamole, Pico de Gallo and hot sauce. 

Serve.

Option:  Add 1 or 2 cans of Black Beans (drained and rinsed) to the meat.  This will make 2-4 additional Taquitos.

Serves:  4 

Source:  Hello Fresh

Kimberly

Crispy Kickin' Cayenne Chicken Cutlets with Mashed Potatoes, Carrots and Honey Drizzle

This recipe is from the "Hello Fresh" food delivery kit.  It was easy and quick to assemble.  Absolutely delicious!  it is great that they provide the recipe so we can make this any time.  It's a keeper!  This recipe is for a complete meal consisting of chicken, carrots and mashed potatoes.  If you only wish to make the Crispy Cayenne Chicken, just disregard the mashed potato and carrot ingredients/steps. However, I think the carrots and mashed potatoes are a great accompaniment to this delicious chicken.  This would also be good served with broccoli or asparagus.  The Frank's RedHot Seasoning Blend would also be good on popcorn, fish, soup, tacos, nachos, potatoes, french fries or anything that needs a little kick! 

24 oz Carrots

4 Green Onions

6 TBS Sour Cream, divided

2 tsp. Frank's RedHot Original Seasoning Blend, divided (see photo)

5 TBS Butter, divided

1/2 cup Panko Breadcrumbs

1/2 Cup Monterey Jack Cheese

24 oz Potatoes

4 (approx 20 oz total) Chicken Cutlets (chicken breast pounded to an even thickness)

4 tsp Honey

Preheat oven to 425 degrees F.

Trim, peel and cut carrots on a diagonal into 1/2-inch-thick pieces. Set aside.

Trim and thinly slice green onions, separating whites from the greens. Set aside.

Creamy Buffalo Sauce: In a small bowl, combine half of the sour cream (3 TBS), 1 tsp of the Frank's Seasoning Blend and a big pinch of salt. (you will use the other teaspoon of the Frank's Seasoning later). Stir in water, 1 teaspoon at a time until mixture reaches a drizzling consistency.  Set aside.

Chicken Topping: Place 2 TBS butter in a medium microwave safe bowl.  Microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack cheese and remaining 1 tsp Frank's Seasoning Blend, a big pinch of salt and pepper. Set aside.

Mashed Potatoes: Dice potatoes into 1/2-inch pieces.  Place in a medium pot with enough salted water to cover by 2 inches.  Bring to boil; cook until tender, 15-20 minutes.  Reserve 1/2 cup potato cooking liquid, then drain. Set potatoes aside.

In the empty potato pot, heat a drizzle of oil and white portions of the onion over low heat, cook until softened, 1 minute.  Return potatoes to the pot, mash with remaining 3 TBS sour cream and 2 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.  Season with salt and pepper.  Keep covered off heat until ready to serve.

Carrots:  While potatoes cook, lightly oil a baking sheet.  Place carrots on the pan and drizzle with oil, salt and pepper. Toss to coat.  Roast on the top rack of oven for 20-25 minutes or til tender. When carrots are done, carefully, transfer roasted carrots to a large bowl.  Add 1 TBS butter and toss til melted.

Chicken Cutlets:  Meanwhile, pat chicken dry with paper towel.  Place chicken on a second baking sheet that is lightly oiled. (if you are only making a 1/2 recipe, the carrots and chicken will probably fit on the same baking sheet).  Season chicken with salt and pepper.  Mound tops of chicken with panko-cheese mixture, pressing firmly to adhere.  Roast chicken on top rack until chicken is golden brown and cooked through, about 15-18 minutes. You will be roasting the carrots and chicken at the same time.  However, carrots may take a few minutes longer than the chicken.

To plate, divide chicken, carrots and potatoes evenly onto each dinner plate.   Drizzle chicken with Creamy Buffalo sauce and drizzle with honey (or serve sauce on the side for dipping).  Garnish potatoes and chicken with the remaining green onions and serve.

Serves 4

Source: Hello Fresh

Janice

Pork Teriyaki Stir Fry

This is a great budget-friendly meal.  If you wish, you can change this up by using chicken instead of pork. I used sliced boneless porkchops, because that is what I had on hand.  Also, use whatever vegetables you like...broccoli and snow peas are a good addition. The home-made Teriyaki sauce is sooo much better (cheaper and even better for you) than the jarred sauce. This will definitely be a recipe that will be made often!

Just a few tips: 

- Make sure your pan is hot.  If not, the meat will steam instead of brown.  You want that sizzle.

- Prep everything first and have it all ready.  This is not a "chop as you go" type of meal.  

- Don't crowd the pan by dumping everything in at once.  The ingredients need space.  Work in batches if you have to.

- If you want a little sweetness but don't have pineapple, you can add a splash of orange juice instead.  I used 1 tablespoon of frozen orange juice concentrate in place of the pineapple.

- If you want some spice, add sriracha or chili flakes to the sauce.

- For a low-carb meal, serve over cauliflower rice or wrap in lettuce leaves like little stir fry tacos.

1 lb pork loin, cut into thin strips (or you may use chicken pieces) 

2 TBS vegetable oil, divided

1 cup carrots, julienned or thinly sliced

1 small onion, thinly sliced

1 red bell pepper, thinly sliced

1 cup mushrooms, sliced

1 can sliced water chestnuts, drained

2 cloves garlic, minced (more if you like)

1 tsp fresh ginger, minced (or 1/4 tsp ground)

1 cup canned or fresh pineapple chunks (optional), drain but save juice

1/4 cup low-sodium soy sauce

1/4 cup water (or juice from the canned pineapple, if using) (I used 1 TBS frozen OJ concentrate in addition to the 1/4 cup water.)

2 TBS honey

1 TBS brown sugar

1 tsp toasted sesame oil

1 TBS cornstarch

2 TBS cold water

Cooked rice, for serving

Sesame seeds and green onion (optional garnish)

Make the Sauce:

In a small bowl, whisk together soy sauce 1/4 cup water (or juice), honey, brown sugar and sesame oil.

In a separate bowl, mix the cornstarch with 2 TBS cold water. Set both aside.

Cook the Pork:

Heat 1 TBS oil in a large skillet or wok over medium-high heat.  Add pork, season lightly with salt and pepper and stir-fry until browned and just cooked through (4-5 minutes).  Remove pork from the pan and set aside. 

Stir-Fry the Veggies:

In the same pan, add the remaining tablespoon of oil.  Add carrots and onions first and stir-fry for 2 minutes.  Then add bell peppers, mushrooms, water chestnuts and continue cooking for another 2-3 minutes, until tender-crisp.  Add garlic and ginger and stir for 30 seconds.

Combine and Simmer:

Return the pork to the pan, add pineapple chunks if using and pour in the sauce.  Bring to a simmer.  Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and everything is nicely coated.

Serve:

Serve hot over rice.  Garnish with sesame seeds and sliced green onions if you like.

Serves 4

Source:  pennywiseplates.com

Kimberly

Crispy Breaded Cod Fillets

Wisconsin is known for delicious Friday night fish frys, but this baked fish is absolutely delicious and so easy to make at home.

3 TBS butter

1 large shallot, minced (I used a small onion)

Salt and pepper

1 garlic clove, minced

1 tsp minced fresh thyme or 1/4 tsp dried (I used Italian seasoning)

3/4 c panko breadcrumbs

2 TBS minced fresh parsley

2 TBS mayonnaise

1 large egg yolk

1/2 tsp grated lemon zest

4 (6-8oz) skinless cod fillets 1 to 1 1/2 inches thick

Melt the butter in a skillet over medium heat.  Add shallot and 1/2 tsp salt and cook until softened, about 3 minutes.  Stir in the garlic and thyme and cook about 30 seconds.  Add panko and 1/4 tsp pepper and cook, stirring constantly until evenly browned, about 4 minutes.  Transfer panko mixture to a shallow dish and let cool for 10 minutes.  Stir in parsley.

Whisk mayonnaise, egg yolk, lemon zest and 1/4 tsp pepper together in a bowl.  Pat cod dry with paper towels and season with salt and pepper.  Brush tops of fillets evenly with mayonnaise mixture.  Working with 1 fillet at a time, dredge coated side in panko mixture, pressing gently to adhere.  Place fillets crumb side up on a large plate.

Cover and refrigerate cod for at least 1 hour or up to 24 hours.

Adjust oven rack to middle position and heat oven to 300 F.  Set wire rack in a rimmed baking sheet and spray the rack with vegetable oil spray.  Transfer cod to prepared rack and bake until fish flakes apart when gently prodded with a paring knife and registers 140 F, 45-55 minutes, rotating sheet halfway through baking.

Serves:  4

Source:  The Make-Ahead Cook (America's Test Kitchen)

Kimberly

Raspberry Jello

Our neighbors served this delicious raspberry Jello salad with dinner.  I asked for the recipe because I knew our family would really enjoy it.

2 boxes (3 oz ea) raspberry Jello (or one 6 oz box)

2 c boiling water

2 c applesauce

1 pkg frozen raspberries

Mix together the Jello, boiling water and applesauce until the Jello is dissolved, then stir in the frozen raspberries.

Spray the Jello mold with cooking spray before pouring the Jello into it.  If you don't have a Jello mold, you can pour this directly into a glass or ceramic bowl.

Refrigerate until set.

Serves 6-8

Source:  Carolyn and Cathy

Kim