Fresh Pico De Gallo

4 Fresh Tomatoes, chopped
1 White Onion, Chopped
1/4 bunch of Cilantro, chopped
2 cloves of Garlic, minced
1/2 tsp. Lime Juice
1/2 tsp. Pepper

Mix together all ingredients and chill.

Homemade Pizza

Dough
1 Cup warm water
2 teaspoons active yeast
1/2 tsp. Salt
1 tsp sugar
2 Tbsp. Oil
2-3 cups flour

Toppings
1/2 jar Ragu or 1 can tomato sauce with 1/3 packet spaghetti seasoning
2 cups shredded cheese

Options
Ham/Pineapple
Sausage/green pepper
Pepperoni/Black Olives
(the combinations are endless)




Put warm water in bowl, add yeast, stir then let sit for 5 minutes while yeast activates. Add salt, sugar, oil and gradually add flour. Mix in a little at a time until dough is soft but does not keep sticking to your hands. Press into pan. Spread sauce, put cheese down then add toppings of your choice. The one shown has sausage and black olives. Ham and pineapple is another of our favorites. Bake at 375 for 15-20 minutes, depending on how well done you like your crust. Enjoy! My kids love to help me make this recipe!

Beef Broccoli

Marinade
1/2 tsp. Soda
1 Tbsp Soy Sauce
1 tsp. Cornstarch
1 Tbsp. Sesame Oil
1/4 tsp. Sugar

Entree
Medium Size Round Steak
1/2 lb Broccoli Tops
1 tsp. Cornstarch
1/3 Cup Water
7 Tbsp. Oil
1 Tbsp. Garlic Salt
1 tsp. Soy Sauce
3 Tbsp. Chicken Broth (or one bullion cube dissolved)
1/4 tsp. Pepper

Slice beef into thin strips. Mix marinade in a bowl. Add beef, nix well and let stand at least 30 minutes. (I marinate mine in the morning then pull it out when I am ready to cook) Cut broccoli into bite size pieces. Dissolve cornstarch in water to make paste. Heat oil in pan/wok over high heat for 1 minute. Stir fry beef tell well done. Remove beef and drain on napkin. Add 2 Tbsp oil to pan add garlic then broccoli stir fry for 5 minutes. Add cornstarch paste salt soy, brother and pepper. Stir tell thickens. Add beef and serve over rice.

Easy Bistro Chicken

This is adapted again from a kraft magazine. This is probably my favorite chicken dish. I think that the leftovers get better and better. Brad loves how the kitchen smells when I make this dish.

Prep Time:10 min Total Time: 32 min Makes:4 servings

4 slices bacon, cut into small pieces

1 -8 oz package of sliced fresh mushrooms

1 medium onion, chopped

1 can (15 oz.) stewed tomatoes, undrained

1/4 cup KRAFT Zesty Italian Dressing

3 Tbsp. tomato paste

4 small boneless skinless chicken breast halves (1 lb.)

1 cup Mozzarella Cheese

Cook bacon in large nonstick skillet until cooked but not crunchy. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.

ADD chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.

SPRINKLE with cheese; simmer, uncovered, 5 min. or until cheese is melted.

I will usually add one more can of tomatoes and all of the tomato paste so that is more saucy. We serve it over fettuccine noodles, but it suggests that you could serve it over rice. I also like it when the chicken is cut up into cubes, it makes it cook faster and is easier for the kids to eat.

Easy Chicken Tetrazzini

Rachael asked me to post a tetrazzini recipe so here is the one we really like. I got this from a kraft magazine and we love it. The red pepper gives it a great kick.

Prep time: 25 min. Total time: 55 min.

1/2 lb spaghetti, uncooked
1 lb boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 oz cream cheese or neufchatel cheese(lower fat), cubed
1/4 c flour
14 oz chicken broth
3 T grated Parmesan cheese
1/2 c mozzarella cheese

Preheat oven to 350 degrees. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet; set aside.

Place cream cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium low; simmer 5 minutes, stirring frequently.

Drain pasta; return to saucepan. Add cream cheese mixture, chicken mixture and 2 T Parmesan cheese; mix well. Spoon into 2 qt round casserole dish; cover with foil. Bake 25 minutes. Top with mozzarella and remaining 1 T Parmesan cheese; continue baking, uncovered, 2 minutes or until mozzarella is melted.

Makes 6 - 1 cup servings, but I usually cook more of the pasta and use the whole cream cheese and bake it in a 9X13 pan so I have more leftovers.

Sour Cream Enchiladas

These are a favorite of mine, if you have never tried white sauce enchiladas you must try these, they are very yummy and easy to make. Thanks to my Mom for the yummy recipe!

2 Chicken Breasts cooked and shredded (ground beef also works well)
1 16 oz container of Sour Cream
1 can Cream of Chicken Soup
1-2 Cans of diced green chiles (depending on how spicy you like it)
1 Package of flour Tortillas (corn ones will also work)
Grated Cheese
Sliced Olives

Combine Sour cream, chicken soup and green chiles in a bowl and mix together. Divide cream mixture into two bowls, add chicken to one of the bowls and mix together. Place a good amount of chicken mixture inside center of a tortilla and roll tortilla up, then place in a 9x13 pan with the seam of the tortilla facing down. Repeat this step until all of the chicken mixture is gone. Then smother the other bowl of cream mixture over the top of the rolled tortillas. Spread grated cheese over the top of the tortillas and add sliced olives to the top. Cover with aluminum foil and bake in oven at 350 for 20-30 minutes or until cheese is melted.

The Perfect Chocolate Chip Cookie

I know everyone has a chocolate chip cookie recipe, but this one is the BEST. I've tried lots of different recipes, and this one turns out perfect every time. They're a bit crisp on the outside and super soft and chewy inside. Love em'!

1 c. sugar
1 c. brown sugar, packed
1 c. butter
2 eggs
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 c. flour
12 oz. pkg. chocolate chips (I like to use milk chocolate)

Cream eggs, butter & vanilla. Mix in sugars, flour, baking soda, and salt. Add chocolate chips. Bake at 375 for 10-12 minutes. Makes 2-3 dozen...depending on how much dough you eat! :)

Lettuce Wraps

These are as good as PF Changs!

1 lb ground turkey or chicken
2 Tbsp. Olive Oil
1 Can Water Chestnuts (finely chopped w/food chopper)
4 Green onions diced
4-5 Tbsp. Hoisin Sauce (in the oriental section)
4-5 Tbsp. Soy Sauce
1 Teaspoon minced garlic (I like the jar you keep in the fridge)
1/4 Cup Water
1 Head Iceberg Lettuce (separate leaves to wrap meat into)

Put 2 Tbsp oil in pan and brown ground chicken. Add water chestnuts and green onions. Simmer for a couple minutes then add Hoisin sauce, soy, garlic & water. Simmer for 5 minutes and serve on fresh crisp lettuce leaves. My boys love em!!

Porcupine Balls

This is a dish that we use to eat all of the time when I was growing up. Kids usually love it because of the meatballs, and also because of the rice. It's always a little different when I make it each time because I usually adjust the recipe a little each time i make it. It's pretty easy to make as well.


1 pound ground beef
1 medium Onion chopped finely
1 cup bread crumbs (optional)
1 teaspoon onion salt
1 teaspoon garlic salt
1/4 Cup Worcestershire sauce.
1 teaspoon black pepper
1 egg

1 cup rice (instant works really well)
1 jar spaghetti sauce
1 cup water

Mix the first 7 ingredients together, once combined form 1 1/2 inch meatballs. Place the uncooked rice in a bowl, then roll the meatballs in rice to cover them, then place them in an 8x8 baking dish side by side. Once all meatballs are in the baking dish add the extra rice on top of the meatballs. Combine the water and the spaghetti sauce and mix together, then pour over the meatballs. Cover the pan with tinfoil and bake at 375 for 1 1/2 hours or until meat balls are cooked thru and rice is tender. Serve with french bread.

Mint Brownies

(I forgot to take a picture, so this is what is left!)

I made these brownies for my nephew's baptism and they were a huge hit! 4 different people asked for the recipe. They're pretty easy to make! If you love mint, you must try these! With 5 sticks of butter, they're definitely not a low-fat treat! Sorry! :)

Brownies
6 eggs
3 c. sugar
5 squares unsweetened chocolate
1 1/2 c. butter
3 Tbsp. peppermint extract
2 1/4 c. flour

Beat eggs and sugar. In a small sauce pan, melt butter and chocolate squares. Stir in peppermint extract then add to the egg/sugar mixture. Add flour and mix well. Grease and flour a cookie sheet. Pour brownie mix on cookie sheet and bake at 350 for 20-25 minutes. Take out of oven and put in fridge for 15 minutes or until cooled.

Frosting
10 Tbsp. butter
5 c. powered sugar
5 tsp. peppermint extract
5-7 Tbsp. milk

Cream all ingredients together. Spread over cooled brownies. Put back in fridge for 10-15 minutes.

Drizzle
6 Tbsp. butter
3 squares unsweetened chocolate

Melt in saucepan and drizzle on top of brownies. Put brownies back in fridge to set up and take out 20 minutes before serving. I cut them in triangles to serve.