This is what we had last night at my Pampered Chef party!

Mango Confetti Salsa

Ingredients:

1	large mango
1/2	small jicama
1/3	orange bell pepper
1/3	red bell pepper
1	jalapeño pepper, stemmed
1/3	small red onion
1	tbsp fresh lime juice
1/4	tsp salt
1/2	tsp chile powder lime zest
	Tortilla chips

Directions:

1. On Large Grooved Cutting Board, cut mango using Mango Wedger. Remove skin from mango using Avocado Peeler. Peel jicama using Serrated Peeler. Dice mango, jicama and bell peppers into 1-in. pieces using Chef’s Knife. Cut jalapeño in half; remove seeds using Core & More.
2. Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt; pump handle to chop to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®. Pour salsa into serving bowl. Serve with tortilla chips, if desired.

Yield: 6 servings (about 2 cups salsa)

Easy as Pie Key Lime Pie

Lauren was craving key lime pie but I have never made it. We googled allrecipes and found an easy one that we had the ingredients for. It was tasty and easy!

2 cans Eagle brand sweetened condensed milk

1/4 c. sour cream

3/4 C. fresh squeezed lime juice

1 T. lime zest

green food coloring (optional)

Graham cracker crust

We actually halved this recipe since I only had one can of the milk. I have those mini cheesecake springform pans, and the recipe we did made enough for 3 of them-which is like 6 small servings-perfect for us. Mix the milk, sour cream till smooth. Add a drop of green food coloring, the lime juice and zest. Taste before you add all the juice to your desired sourness. Pour into prepared graham cracker crust. Bake 10 minutes at 350 till little bubbles form. Let chill. Then spread a mix of 1/8 C. sour cream and 1/8 c. powdered sugar on top. (optional)

Buttermilk Pancakes

This recipe is from Becky.

Pancakes

1 1/4 c. Flour

1 egg

1 1/4 c. buttermilk

1/4 c. sugar

1 tsp. baking powder

1 tsp. baking soda

1/4 c. oil

1 pinch of salt.

Mix all together. Heat a lightly buttered griddle to medium heat. Spoon batter onto griddle and brown both sides until golden brown.

Buttermilk Syrup (the BEST syrup I have ever had)

1 cube butter

3/4 c. sugar

1/2 c. buttermilk

1 tsp. soda

1 tsp. vanilla

Melt butter, sugar and buttermilk over medium heat. When it starts to boil, remove from heat and add soda and vanilla. Stir. It will foam up. Serve hot. Can be refrigerated for up to 2 weeks.

Garlic Lemon Tilapia

4 Tilapia fillets
3 T. Lemon Juice
1 T. butter, melted
(I triple the butter and lemon juice since we usually make like 8 fillets. And with fish, especially if you are not a fish lover, the more lemon and butter, the better)
1 clove of garlic, chopped
1 tsp. dried parsley
Pepper to season
Tinfoil

Pre-heat oven to 375
Rinse Tilapia and pat dry
Set Tilapia in a square piece of foil, and fold up the sides, to pre-vent the juices from spilling out.
Pour on some of the melted butter, lemon juice, sprinkle with crushed garlic, pepper, and parsley flakes.

The original recipe said for you to put them in a shallow baking dish and just pour everything over and cook in the dish. I prefer the foil, it bakes everything better together and gives more flavor. Fold up foil, and set in oven.

Cook for 25-30 minutes until fish flakes easily with a fork. Yum!

Taco Soup

lb. browned hamburger (with onion if you'd like, yuck!)

2 cans if kidney beans

2 cans of chili beans

2 cans of pinto beans

2 cans of stewed tomatoes (I blend these in the blender)

2 cans of corn

1 can Rotel tomatoes (also blended to get rid of chunks)

1/2 pkg. of taco seasoning

1 pkg. ranch dressing

Combine and cook in crock pot until done, usually a couple of hours. I like to put it over lime tostitos then top it with a ranch and sour cream dip and cheese. To make the ranch and sour cream dip, mix equal parts sour cream and ranch dressing.

*I usually half this recipe so it fits in my crock pot. There is still enough to feed my family. You can also do it on the stove top in a big pot but then you can't just leave it unattended like you can with the crock pot.

Cranberry Nut Granola

1/3 c. pumpkins seeds
1/4 c. sunflower seeds
1/3 c. maple syrup
2/3 c. packed brown sugar
1/2 c. unsweetened cranberry juice
1 1/2 tsp. ground cinnamon
2 c. old fashioned rolled oats
1/2 c. slivered almonds
1/4 tsp. salt
1 c. craisins

Preheat the oven to 350 degrees.
Spread pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.
Reduce oven temperature to 325 degrees. Spray a baking sheet with nonstick cooking spray. Set aside.
In a small saucepan, combine maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.
In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt. Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto prepared baking sheet. Bake for 15, stirring occasionally. Remove the baking sheet from the oven. Stir in craisins and bake for an additional 10 minutes until the mixture begins to brown. If you over bake it will be hard. Cool completely. Store in airtight container for up to 1 week.

Cadbury Egg Cookies

***WARNING*** Do not attempt these cookies if you are trying to lose weight, or eat healthy. They are addicting and not very calorie friendly. But, oh so good.

Cadbury Egg Cookies
1/2 C Crisco (I use butter flavored)
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs*

Preheat oven to 350. You’ll need to chop up those Cadbury Eggs. I just put them in a ziplock bag and bang on them with a hammer.

You know the drill. Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add to the butter mixture to combine and then mix in the candies. And a little secret…if you want your cookies to look pretty like the picture, save a few egg pieces and pop them on top of the cookies before baking so you get those colorful speckles on top!

Drop onto a cookie sheet and cook for about 8-10 minutes. Mine were done in exactly 9. They’re soft and fudgy in the middle and a little crisp on the edges with crunchy little candy bits throughout. Yummers.

Mine also made 36 quite large cookies(like the size of Subway's cookies), I even ended up tossing some of the dough because Lord knows I do not need 45 huge cookies. I think I will half the recipe next time.

Monterrey Chicken-for Lauren

Easy as pie. Just take chicken tenders or chicken breasts. Grill them or cook them in a frying pan with a little oil till done. Salt and pepper and seasoning salt for flavor. I used the George Foreman grill and cooked them. Grilled is way better. Place done chicken pieces on a baking sheet or pan and spread barbecue sauce over the top. Layer with small pieces of cooked bacon on top. Then top with a slice of monterrey jack cheese. Broil in oven until melted and heated through. Sprinkle with chopped green onions and diced tomatoes-optional.

Cool Berry Pie

I took a photo of the pie half gone. I had some blackberries that were getting a little soggy but I hated to throw them out. I also had a half bag of frozen raspberries that Dallin and I snack on. I decided to make a berry pie with them both. I made up the recipe as I went along, just thinking what would taste good and what I had on hand.

1/2 pint blackberries is what I had left

1/2 bag of frozen raspberries

1/4 c. sugar

1 t. cornstarch

Filling:

1 pkg. cream cheese, softened

1 small tub of Cool whip

1 c. graham cracker crumbs

3 T. melted butter

I made the graham cracker crust with the crumbs and butter. I don't use sugar in my graham crusts, I like it not so sweet. Then I blended the cream cheese and cool whip and folded that into the pie dish. On the stove I heated the berries and sugar, mashing them with a masher. Add the corn starch and stir until sightly thickened and mixed well. Cool slightly, pour over the creamy pie. Refrigerate for an hour or so till set and cool. Delish!

Baked chicken taquitos

 

                            These may not look pretty but they are delicious!


4oz cream cheese softened                             
1/4 c green salsa
1 Tbs lime juice(i never use this)
1/2 tsp cummin
1tsp chili powder
1/2tsp onion powder
1/4 tsp garlic powder
3Tbs chopped cilantro
1 green onion
2 c shredded cooked chicken
1 c grated monterey jack cheese
corn tortillas

Heat oven to 425, combine all ingredients. Line baking sheet with foil and a light coat of cooking spray. place 3-4 tortillas between 2 damp paper towels and microwave 30 seconds. Place 2-3 Tbs of mixture inside tortilla and roll up. Place filled tortillas seam side down on cookie sheet. spray with cooking spray and bake 15-20 mins.

I have made these so many times and I put them in the freezer and they make a perfect snack or lunch.

Easy Pizza Dough

Ingredients:

1 teaspoon Instant Or Active Dry Yeast

1-½ cup Warm Water

4 cups All-purpose Flour

1 teaspoon Kosher Salt

⅓ cups Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.

Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Light Whole Wheat Baguette

This isn't my photo but I promise mine looked and turned out just like this. My boys demolished one before I could take a picture. I have tried and failed many times finding a good recipe for a crunchy chewy baguette. These reminded me of the good ones we would get in Europe. The whole wheat makes them healthier. And it was really easy. Just make sure you start them in the early afternoon if you want it in time for dinner!

Makes 2 baguettes

1 1/2 C. warm water (110 degrees)

3/4 T. yeast

3/4 T. kosher salt

1 1/4 C. fresh ground whole wheat flour

2 C. all purpose flour

Combine the water, yeast and salt in a large bowl with a lid till salt and yeast dissolves. Mix the flours together and then pour them into the liquid mix. Stir until well blended. Dough should be sticky. Use a wooden spoon or your hands to get it all mixed together. Don't knead it, but if stirring gets too hard just use your hands to mix together.

Cover the bowl with lid but don't seal it. Let the dough sit for 2-5 hours at room temperature. It will begin to flatten and fill the bowl. (you can refrigerate the dough until the next day if you don't have time to bake it)

Preheat the oven to 450. Place a baking stone on the middle rack and put a metal pan on the bottom rack. Sprinkle the counter with flour and roll the dough into two balls. Shape into two loaves- long and skinny about 2"x12". I placed mine on a floured cutting board. Let the shaped dough rest for 20 minutes.

Use a basting brush and water and paint the surface with water, then use a sharp knife and score diagonal lines across the baguettes. Slide the loaves carefully onto the hot stone in the oven. (this was kind of tricky, they kind of stretch out when you move them but just plop them on the stone as quickly as you can). Pour water in the metal pan on the bottom rack, about an inch deep. Bake for 25 minutes until deep brown and firm to the touch.

Southwest White Chicken Chili

1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves, cut into cubes
4 tsp. chili powder
2 tsp. ground cumin
1 large onion, chopped (I used 1 tbsp of onion powder)
1 medium green pepper, chopped
1 can Cream of Chicken soup
3/4 c. water
1 1/2 cups frozen corn
2 cans white kidney beans rinsed and drained (I used cannelinni beans)
2 tbsp. shredded cheese (optional)

1. Heat oil in skillet over medium heat. Add chicken, chili powder, cumin, onion, and pepper and cook until chicken is cooked through and vegetables are tender, stirring often.
2. Stir stir soup, water, corn, and beans in saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 min., stirring occasionally. Sprinkle with cheese if desired.

We had it with cornbread. Mmmm. Payton loved it and had three bowls. Elly would only eat the beans. :)

Shishkabobs

Not really a recipe, but very easy to make.

1 lb any sort of steak you want, cubed
1 lb chicken breast, cubed
1 bottle of Zesty Italian dressing
Pack of skewers
Cut up veggies:
Any color peppers (we usually do red or green)
Mushrooms
Squash/Zuccinni
Or anything else you like: onions, pineapple, potatoes, etc.

*Marinate cubed meat for 2 hours or more - I usually put it in around noon and I do it in seperate baggies, but you can combine them.
*Skewer veggies and meat onto sticks
NOTE: I like my veggies tender, so I usually saute them in a pan until they are tender, let them cool, then skewer them. If you like them crisp and just barely cooked, then you don't need that step.
*Bake in oven at 350 degrees 16 min per side for medium, 20 min per side for well done, turning halfway
*Turn on broiler and broil them for about 2 minutes - this adds a little crispiness. You can also grill these, and they are much better, but this oven recipe tastes good too.

Asian Vegetable Pasta (aka Thai Chicken Pasta)

One of my favorite places to eat is The Cheesecake Factory and the dish I got every time was the Thai Chicken Pasta. It just so happened I stumbled onto a recipe that is easy and very close to the dish I always ordered. When I set out to make this I had no idea what it was. It just sounded good. But it ended up being just like one of my favorite dishes. Lucky me! I am so happy to have this. Now I have to find a yummy recipe for the vanilla bean cheesecake that ALWAYS came after.

1 pkg. Linguine

1 lb. asparagus, trimmed and cut into 1-in. pieces

1 c. julienned carrots

1/3 c. peanut butter

6 Tbsp.rice vinegar

6 Tbsp. soy sauce

4 Tbsp. brown sugar

1/2 -1 tsp. red pepper flakes

1/2 c. unsalted peanuts

Boil water. Add pasta. When almost tender add asparagus and cook for 3 minutes. Stir in carrots, cook for 1 minute or until pasta is tender. Drain the pasta and keep warm.

Sauce: In a small saucepan bring vinegar, soy sauce, brown sugar and red pepper flakes to a boil. Add peanut butter. Take off heat and stir until smooth. Add sauce to warm pasta. Sprinkle peanuts.

Note: You can also add cooked chicken, bean sprouts or whatever else sounds good to you.