Salt Play Dough

A huge part of childhood is discovery and learning.  And let's be honest, who doesn't love playing with playdough.  I love when i make it and get to be creative with it.  This is a great recipe that makes silky smooth dough.  Enjoy it!

Ingredients

2 cups flour
2 tablespoons vegetable oil
1/2 cup salt
2 tablespoons cream of tartar
Up to 1.5 cups boiling water (adding in increments until it feels just right)
food coloring 
few drops glycerine (optional- adds more shine!)

Directions:

Mix the flour, salt, cream of tartar and oil in a large mixing bowl.
If you are making your dough all one color the add your food coloring TO the boiling water then add the wet ingredients into the dry ingredients Stir continuously until it becomes a sticky, combined dough
Add the glycerine (optional)
If you are going to color your dough multiple colors then Allow the dough to cool down then take it out of the bowl, add a small amount of food color gel and knead it vigorously* for a couple of minutes until all of the stickiness has gone and the color is well mixed. * This is the most important part of the process, so keep at it until it’s the perfect consistency!*
(If it remains a little sticky then add a touch more flour until just right)

Pineapple Coconut Cake

Growing up my best friends family was Polynesian.  I learned much of what I know about yummy food from them.  This cake is one that will always remind me of them, and luau season.  Talk about a delicious bit of sunshine, this cake is definitely a tried and true keeper.

1 yellow or lemon cake mix

8oz of cream cheese

1 C. Milk

Small Package of Instant Vanilla Pudding

20oz Can of Crushed Pineapple

Small Carton of Cool Whip

1 Package Sweetened Coconut

Prepare cake according to instructions on box. Pour into a greased jelly roll pan and bake at 350 for 25 minutes. Let cake cool completely. Soften the cream cheese, then beat cream cheese, milk and pudding; spread over top of cake. Spread pineapple over cream cheese mixture and cover with cool whip. Sprinkle coconut over cool whip. Chill before serving.

Grasshopper Bundt Cake

My mom shared this with me stating it was the hit of the Party she was at last night.  Thought we should share the yummy goodness with everyone.  Hope you Enjoy it!

Ingredients for the Cake:

1 box dark chocolate fudge cake mix (Duncan Hines)

1 pkg. chocolate pudding mix 3.4 ounces, instant

½ cup water

½ cup vegetable oil

1 cup sour cream

4 large eggs

1 ½ cups Andes mints (you can find the Andes baking chips in the baking section)

For the Mint Frosting:

4 ounces cream cheese, softened to room temperature

8 tablespoons butter, softened

½ teaspoon peppermint extract

2 cups powdered sugar

2 tablespoons milk

2 drops green food coloring

For the Chocolate Glaze:

1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350. Spray Bundt pan with vegetable oil spray, then lightly coat with flour.  Set aside.

2. In the bowl of your mixer, combine cake mix, pudding mix, water, vegetable oil, sour cream and eggs. Beat on low speed until just combined. Then beat for 3 minutes. Fold in chopped mints until combined.

3.  Spoon batter into prepared Bundt pan.  Spread evenly, bake for about 50 minutes, until cake is set and a knife inserted in the center comes out clean.

4. Let cake cool in pan for about 15 minutes, then very carefully turn onto a wire rack to continue cooling.

For the Frosting:

1.  In the bowl of your mixer, beat cream cheese, butter and peppermint extract on medium speed until smooth.

2.  Add powdered sugar and beat on medium low until combined.

3.  Add milk and food coloring and increase mixer speed to high.  Beat for one minute, until smooth.

4.  Spoon frosting around the top of the Bundt cake, then spread with an offset spatula.

5.  Place cake in the refrigerator to chill for at least 30 minutes.

For the Glaze:

1.  Melt chocolate chips in the microwave until smooth. (You may need to add a little vegetable oil if too thin it)

2.  Drizzle over cooled frosted cake, top with additional chopped mints, if desired.

Praline Pecan Syrup

I had this at a brunch the other day and knew I needed to get the recipe.  It is amazing on Waffles, or ice cream, or whatever your heart desires.  It is super delicious!!

7 Tbsp Butter (no substitutes)
1 1/2 C. Chopped Pecans
1 1/2 C. Brown Sugar
3 Tbsp. Flour
1 1/2 C. Corn Syrup
1 1/2 C. Evaporated Milk

In a heavy Sauce pan melt 3 Tbsp of butter over medium heat.  Add the pecans and cook for 5 minutes or until fragrant.  Remove pecans from heat and set aside in a separate bowl.  Using the same sauce pan melt the remaining 4 Tbsp. of butter.  Once melted, whisk in the brown sugar, flour, and corn syrup until well blended.  Cook on high for 6-8 minutes until the sugar has dissolved and the mixture starts to thicken.  Then add the Evaporated milk to the pan and cook a minute more.  Mixture will thicken as it cools, but you may need to cook it a little longer if it thins out too much with the milk.  Pour into your favorite syrup container, and enjoy!

Chicken Pot Pie

While I know it is summer, this is still a favorite of ours to make year round.  Especially when I need a quick go to from my freezer.  You can either make the crust from scratch or when in a pinch use a pre-made refrigerated crust.  My kids gobble this up so there is little to no leftovers usually.  The filling often will make enough for 2 pot pie's, so be prepared to either make 2, or freeze half of the filling to use next time.  This recipe freezes amazing!  Hope you enjoy it!

2 C. diced peeled potatoes
1 3/4 C. sliced carrots
2/3 C. chopped Onion
4 C. cooked chicken
1 C. frozen peas
1 C. frozen corn
1 C. butter, cubed
1 C. flour
1 3/4 tsp. salt
1 tsp. thyme
1/2 tsp. ground sage
3/4 tsp. pepper
3 C. Chicken broth
1 1/2 C. milk
2 refrigerated or homemade Pie crusts 

1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. 

Often when making this I have leftover filling, and so I'll either make a second pot pie with additional crusts, or I'll freeze the filling in the shape of my pie tin in a ziploc bag to use later.  It makes for a quick meal on a night I haven't thought much about dinner in advance.

For the freezer method, cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Cafe-Rio Chicken

2 lbs chicken breasts

1/2 a small bottle of zesty Italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on LOW for about 5 hours or until chicken is done.
Shred with fork and serve in salads, burritos, tacos…etc.

You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.

Cafe-Rio Cilantro Lime Vinagrette

1/4 c. fresh lime juice (about 2-3 juicy limes)

1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

Quick and Easy Quesadillas

This recipe came from my dear friend Kristie.  It is one of the simplest meals you can make, and it tastes amazing.  So when you are in a hurry to put dinner on the table keep the following on your pantry shelves to make it seem like you have been busy all day with dinner.

2 C. Shredded cooked chicken, I use Canned
1 can corn, drained
4 green onions sliced (optional)
1can black beans, rinsed
1 C. chunky salsa
1 C. shredded cheese
8 flour tortillas (I prefer the uncooked ones from Costco)

Mix Chicken, Corn, Onions, Beans and Salsa together in a bowl.  Then place 1/2-3/4 C. of the mixture on half of a tortilla and then top with cheese.  Fold the tortilla in half and then heat in a nonstick skillet on medium high heat.for 2-3 minutes on each side until lightly brown on both sides.  Repeat with the remaining mixture and tortillas until it is all gone.

Pad Kee Mao or Drunken Noodles

While in Caifornia a month or so ago, we were introduced to Pad Kee Mao, otherwise known as Drunken noodles.  It is usually called drunken noodles because it can be very spicy and requires you to drink a lot to calm the flavor.  Although this one is generally not super spicy, unless you get out of control on the red pepper flakes.  My kids love this one, and you can add different veggies to change it up or add more variety.  Hope you enjoy it.  

INGREDIENTS

• 1/2-16 oz box (8 oz)  Wide Rice Noodles
• 2 tablespoons oil
• 1 cup sliced onions
• 1 green bell pepper, julienned
• 2 tablespoons minced garlic
• Optional: 1/2 teaspoon crushed red pepper flakes
• 1-14.4 oz can baby corn, drained
• 4 plum tomatoes, each cut into 6 wedges
• 2 tablespoons sweet soy sauce*
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 1/2 cup firmly packed Thai basil leaves
• 1 teaspoon rice vinegar
• 
  
• DIRECTIONS

1.	Soak Rice Noodles according to directions on box. Stir to separate and set aside.
2.	Heat oil in large skillet on a high temperature. Add onion, green pepper, garlic and crushed red pepper. Stir-fry until onion starts to wilt.
3.	Add corn, tomatoes, sweet soy sauce, oyster sauce, soy sauce, Fish Sauce and sugar. Mix until combined.
4.	Drain noodles and add to skillet. Stir-fry until just tender, test after 3 or 4 minutes. Mix in basil leaves and vinegar. Stir-fry until basil is just wilted. Serve.

*Sweet soy sauce is found in any Asian store. If unavailable, make your own sweet soy sauce by mixing 3 parts soy sauce to 1 part dark brown sugar in a saucepan. Simmer until sugar is dissolved and sauce is slightly thickened. 

(Oyster sauce, sweet soy sauce and Thai basil are common products found in Asian markets)

Crockpot Thai Coconut Curry

We have been on a Thai kick around here, my son has decided it is his favorite thing to eat.  I ran across this recipe the other day and when I say you made it in the crock-pot  I was sold.  I put it in first thing in the morning and forgot about it until dinner time, and it was delicious.  My son normally does not eat anything with peanut butter, but he kept asking for more, I guess that means it was good.  It's a super easy recipe, and with all the peppers i've frozen from my garden it will be an easy one to make this winter as well.

1 can light coconut milk

2 tablespoon(s) natural creamy reduced-fat peanut butter

1 tablespoon(s) red or green curry paste (more if you like it spicier)

2 Tablespoons Soy Sauce

4 cloves minced Garlic

1 teaspoon(s) grated ginger

1 1/2 pound(s) boneless Chicken breasts, cut into 1 1⁄2-in. pieces

2 red bell peppers, sliced 3⁄4 in. thick and cubed

1 large onion, sliced

1 pound(s) rice noodles

1 cup(s) frozen peas

1/4 cup(s) fresh cilantro leaves

 Lime wedges, for serving

Directions
In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste, soy sauce, garlic and ginger; mix in the chicken, peppers and onion.
Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
Twenty minutes before serving, soak the rice noodles in hot water.  When noodles are soft, pour sauce mixture into a large frying pan and add noodles.  Stir the peas into the mixture, and cook, covered, until noddles are pan fried to desired firmness.   Remove pan from heat and sprinkle with the cilantro; serve with the lime wedges, if desired.