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Recipes
Tacos- chipotle chicken
By wtaylor
Melt the butter in a large nonstick skillet over medium heat
- 3 tablespoons butter
- 4 garlic cloves, minced
- 2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
- 1/2 cup orange juice
- 1 tablespoon Worcestershire sauce
- 3/4 cup chopped fresh cilantro
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 teaspoon yellow mustard
- Salt and pepper
- 12 (6-inch) flour tortillas
Pumpkin Bars
By wtaylor
Preheat the oven to 350 degrees F
- Bars:
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil)
- 15-ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- Icing:
- 8-ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
Smoothies
By wtaylor
Base #1: 1 c. juice Dole Orange Peach Mango (great for tropical smoothies or where you want just a hint of ci...
- 1 --1 c. Orange Peach Mango or passion fruit juice
- 1 --1 very generous scoop of pineapple sherbet
- 1 1/2 --1 1/2 c. peaches
- 1 --1 c. mango
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- 1 --1 c. orange juice
- 1 --1 very generous scoop of pineapple sherbet
- 3/4 --3/4 c. blueberries
- 1 --1 c. strawberries
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- 2 --2 c. orange juice
- 1 --1 c. strawberries
- 1 --1 small banana (add 1 c. ice if using a fresh, non-frozen banana or if omitting the banana)
- --Spinach
- (This is my friend Jeni's super delicious smoothie)
- --------------
- 1 --1 c. apple juice
- 1 --1 c. vanilla yogurt
- 1 --1 c. strawberries
- 1 --1 small banana (or another c. of strawberries)
- ---------------
- 1/2 c. milk
- 1/2 c. ice
- 1 generous scoop of vanilla frozen yogurt or vanilla ice cream
- 2 c. blackberries or raspberries
Spaghettie Sauce- Simple (3 ingredients)
By wtaylor
Combine the tomatoes, onion, and butter in a medium saucepan over medium heat
- 1 (28 oz.) can whole peeled tomatoes, with juices
- 1 onion, peeled and halved
- 5 tbsp. unsalted butter
- Salt, to taste
Fondant
By wtaylor
Clean your counter really well and spread 1/2 of your shorting in a thick layer on your counter about the size of a...
- Two pound bag of powdered sugar
- 16 oz bag of mini marshmallows
- 1/2 cup shorting (Crisco brand)-- put this in a container you can get your fingers into....like the measuring cup shown above.
- 2-4 Tablespoons of water
Breadsticks
By wtaylor
In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast
- 1 1/2 c. warm (105-115 degrees) water
- 1 Tbsp. sugar
- 1 Tbsp. yeast
- 1/2 tsp. salt
- 3-4 1/2 c. flour
Potatoes- Funeral Potatoes
By wtaylor
Preheat oven to 350. In a large skillet, melt the butter over medium heat
- 1 small-medium onion, diced
- 2-3 cloves garlic, minced
- 1-2 Tbsp. butter
- 1 28-oz. bag shredded hash brown potatoes, thawed
- 2 c. sour cream
- 1 10-oz. can cream of chicken (or cream of mushroom) soup
- 2 1/4 c. shredded sharp cheddar cheese
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers
Salad- Strawberry Spinach Salad
By wtaylor
Toss Salad ingredients together
- Lemon Poppy Seed Dressing:
- 1 10-oz. bag fresh baby spinach
- 1/2-1 small red onion, thinly sliced
- 1 medium cucumber, seeded and sliced (you can peel it first if you want)
- 1 pint strawberries, sliced
- 1 c. sliced almonds, toasted
- 1 recipe Lemon Poppy Seed Vinaigrette
- 1/2 lb. grilled chicken breasts, sliced or diced (optional)
- 2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)
- 1/4 c. rice wine vinegar
- 1/4 c. canola oil
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 c. sugar
- 2 tsp. poppy seeds
- 1 tsp. grated onion
- 1 clove finely pressed garlic
Tacos- Greek Tacos
By wtaylor
Marinate chicken or fish in Greek Vinaigrette for at least 4 hours
- Your choice of toppings:
- 1 lb. boneless skinless chicken breasts or white fish like cod or tilapia
- Greek Vinaigrette
- Chopped or shredded Romaine lettuce
- Crumbled Feta cheese
- Tzatziki
- Hummus
- Chopped or sliced pepperoncinis
- Greek-ish Tomato Salad (recipe below)
- Small whole-grain tortillas
- Greek-ish Tomato Salad
- 3 Roma tomatoes, seeded and diced
- 1/2 small red onion, diced
- 1/4 c. (total) of any combination of fresh, chopped basil, oregano, and/or parsley
- Greek Vinaigrette to taste
- Kosher salt and freshly ground black pepper to taste
- Toss the diced tomatoes, diced onions, and chopped herbs together until combined. Toss with the Greek Vinaigrette (to taste) and season with salt and pepper to taste. Serve on top of the tacos or add Kalamata olives and feta cheese for a side-dish.
- Greek Vinaigrette
- 1/4 c. freshly squeezed lemon juice
- 1/4 c. white vinegar
- 2 tsp. sugar
- 1/2 tsp. kosher salt
- 1/2 tsp. seasoning salt
- 1/2 tsp. red pepper flakes (this will not make the dressing spicy, just flavorful)
- 1/4 tsp. freshly ground black pepper
- 4 cloves garlic, smashed and peeled
- 1 c. canola oil (or other salad oil)
- 1/2 c. crumbled feta cheese
- 3/4 tsp. Italian seasoning
- 1/4 tsp. dry oregano
Cookies- Peanut Butter Sandwich
By wtaylor
Preheat oven to 375 degrees
- filling:
- 1 C butter flavored Crisco
- 1 C creamy peanut butter
- 1 C sugar
- 1 C packed brown sugar
- 1 t vanilla
- 3 eggs
- 3 C flour
- 2 t baking soda
- 1/2 t salt
- 1 C creamy peanut butter
- 1/2 c real butter, softened
- 4 C powdered sugar
- 2 t vanilla
- 5-6 T milk