1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Thursday, February 16, 2012
Saturday, January 14, 2012
Peanut Butter Balls
I haven't tried these yet, but Stephanie said they are so good!
1/2 cup walnuts
1/2 cup chopped pitted dates
1/2 cup almonds
1/2 cup pure maple syrup (Stephanie substituted honey)
1/4-1/2 cup Peanut butter or Almond Butter(depends on how much PB flavor you want, add more to taste)
1/2 cup finely shredded coconut(plus more for rolling)
3/4 cup oats
2-3 TB Carob Chips(or chocolate chips)
1 tsp. Vanilla
Directions:
Using a food processor or high speed blender, add walnut and process until chunky crumbs. Then add dates, and process until chunky crumbs again. Next add almonds and carob chips, and process again. You don’t want it to be fine crumbs, you want it a little chunky. Not HUGE chunks though. Add maple syrup, PB or AB, and vanilla, and process until combined. Next add coconut and oats, and process until chunky and combined.
Roll into balls. Mixture will be sticky. You can roll them out plain,
Or you can be cool and roll them in coconut. Then store in the fridge or freezer when done.
They taste JUST peanut butter cookie dough, minus the un-healthy ingredients!
Recipe and pictures from here: http://thediva-dish.com/desserts/peanut-butter-pong-balls/
1/2 cup walnuts
1/2 cup chopped pitted dates
1/2 cup almonds
1/2 cup pure maple syrup (Stephanie substituted honey)
1/4-1/2 cup Peanut butter or Almond Butter(depends on how much PB flavor you want, add more to taste)
1/2 cup finely shredded coconut(plus more for rolling)
3/4 cup oats
2-3 TB Carob Chips(or chocolate chips)
1 tsp. Vanilla
Directions:
Using a food processor or high speed blender, add walnut and process until chunky crumbs. Then add dates, and process until chunky crumbs again. Next add almonds and carob chips, and process again. You don’t want it to be fine crumbs, you want it a little chunky. Not HUGE chunks though. Add maple syrup, PB or AB, and vanilla, and process until combined. Next add coconut and oats, and process until chunky and combined.
Roll into balls. Mixture will be sticky. You can roll them out plain,
Or you can be cool and roll them in coconut. Then store in the fridge or freezer when done.
They taste JUST peanut butter cookie dough, minus the un-healthy ingredients!
Recipe and pictures from here: http://thediva-dish.com/desserts/peanut-butter-pong-balls/
Sugar Coated Pecans
Ingredients
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees. Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Reviewer tip: Use 2 gallon-size ziploc bags to coat the pecans. Put the egg mixture in 1 bag and the sugar mixture in the other. Add the pecans to the first bag to coat, then transfer them to the 2nd bag and shake. Much easier to thoroughly coat the pecans!
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees. Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Reviewer tip: Use 2 gallon-size ziploc bags to coat the pecans. Put the egg mixture in 1 bag and the sugar mixture in the other. Add the pecans to the first bag to coat, then transfer them to the 2nd bag and shake. Much easier to thoroughly coat the pecans!
Monday, December 5, 2011
Party Drink
1 package raspberry koolaid
1 large can pink lemonade
2 Liter Sprite
raspberries, optional
lemon slices, optional
ice, optional
Mix koolaid with water according to package directions, and add pink lemonade concentrate. Add more water to taste until it isn't too bitter. Right before serving add Sprite and optional raspberries, lemon slices and ice.
Yummy drink!
(from Julie)
1 large can pink lemonade
2 Liter Sprite
raspberries, optional
lemon slices, optional
ice, optional
Mix koolaid with water according to package directions, and add pink lemonade concentrate. Add more water to taste until it isn't too bitter. Right before serving add Sprite and optional raspberries, lemon slices and ice.
Yummy drink!
(from Julie)
Sunday, December 4, 2011
Foil-Pack Taco Chicken
4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. Taco Seasoning Mix
1/2 lb.red potatoes, thinly sliced (about 2 cups)
3/4 cup Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup Thick 'N Chunky Salsa
1/4 cup Reduced Fat or Light Sour Cream
HEAT oven to 400°F.
SPRINKLE chicken with seasoning mix. Place 1/2 cup potatoes on center of each of 4 large sheets of heavy-duty foil; top with chicken, cheese and salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan. (Or over a fire)
BAKE 30 to 35 min. or until chicken is done (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.
(Christina and Stephanie Supper Club - recipe found here.)
4 tsp. Taco Seasoning Mix
1/2 lb.red potatoes, thinly sliced (about 2 cups)
3/4 cup Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup Thick 'N Chunky Salsa
1/4 cup Reduced Fat or Light Sour Cream
HEAT oven to 400°F.
SPRINKLE chicken with seasoning mix. Place 1/2 cup potatoes on center of each of 4 large sheets of heavy-duty foil; top with chicken, cheese and salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan. (Or over a fire)
BAKE 30 to 35 min. or until chicken is done (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.
(Christina and Stephanie Supper Club - recipe found here.)
Adapted Lion House Roll Recipe (dinner/cinnamon rolls)
2 Tbsp yeast
2 C warm water
1/3 C sugar
1/3 C shortening, margarine or butter
2 tsp salt
2/3 C nonfat dry milk
1 egg
5-6 C flour
Additional ingredients:
butter or margarine to spread on top of the rolls when they come out of the oven (rub a stick onto the rolls)
Cinnamon Roll filling:
1 stick softened butter
1 C light brown sugar
1 Tbsp cinnamon (Saigon Cinnamon)
(mix the cinnamon and brown sugar together)
Cinnamon roll icing:
1/4 C melted butter
2 C powdered sugar
1 tsp vanilla
2-3 Tbsp milk
Directions:
Mix yeast and warm water (bathwater temperature, not too hot) and let stand 5 minutes or until bubbly. Add sugar, shortening, salt, dry milk*, egg and 2 C flour. (*I usually add the dry milk after the flour so it doesn't clump.) Beat together until smooth.
Gradually add remaining flour and knead until soft dough is formed. The dough will start to pull away from the sides and should feel soft like a baby's bottom. Place in a greased bowl (2 Tbsp veg oil or sprayed with cooking spray), then flip dough. Cover with wax paper or a kitchen towel while rising. Let rise until the dough doubles in size.
Rolls: Roll out dough into small snake-like pieces and tie each snake into a knot. Let rolls rise until almost double in size. Bake 375 degrees for 12-15 minutes. Remove from oven and add butter to the top of each.
Cinnamon Rolls: After rising once, roll dough out into a large rectangle. Spread a layer of softened butter on rectangle and sprinkle on the brown sugar/cinnamon mixture. Roll dough up lengthwise to make a log. Use a piece of thread or floss to cut into individual cinnamon rolls 1 1/2 - 2 inches thick. Place in pan (I prefer a 9x13 cake pan), cover with a towel or wax paper, and let rise until doubles in size. bake 375 degrees for 12-15 minutes until the top starts to turn golden. Remove and let cool for a few minutes, then apply icing.
(Michelle Call - sooooo good!)
2 C warm water
1/3 C sugar
1/3 C shortening, margarine or butter
2 tsp salt
2/3 C nonfat dry milk
1 egg
5-6 C flour
Additional ingredients:
butter or margarine to spread on top of the rolls when they come out of the oven (rub a stick onto the rolls)
Cinnamon Roll filling:
1 stick softened butter
1 C light brown sugar
1 Tbsp cinnamon (Saigon Cinnamon)
(mix the cinnamon and brown sugar together)
Cinnamon roll icing:
1/4 C melted butter
2 C powdered sugar
1 tsp vanilla
2-3 Tbsp milk
Directions:
Mix yeast and warm water (bathwater temperature, not too hot) and let stand 5 minutes or until bubbly. Add sugar, shortening, salt, dry milk*, egg and 2 C flour. (*I usually add the dry milk after the flour so it doesn't clump.) Beat together until smooth.
Gradually add remaining flour and knead until soft dough is formed. The dough will start to pull away from the sides and should feel soft like a baby's bottom. Place in a greased bowl (2 Tbsp veg oil or sprayed with cooking spray), then flip dough. Cover with wax paper or a kitchen towel while rising. Let rise until the dough doubles in size.
Rolls: Roll out dough into small snake-like pieces and tie each snake into a knot. Let rolls rise until almost double in size. Bake 375 degrees for 12-15 minutes. Remove from oven and add butter to the top of each.
Cinnamon Rolls: After rising once, roll dough out into a large rectangle. Spread a layer of softened butter on rectangle and sprinkle on the brown sugar/cinnamon mixture. Roll dough up lengthwise to make a log. Use a piece of thread or floss to cut into individual cinnamon rolls 1 1/2 - 2 inches thick. Place in pan (I prefer a 9x13 cake pan), cover with a towel or wax paper, and let rise until doubles in size. bake 375 degrees for 12-15 minutes until the top starts to turn golden. Remove and let cool for a few minutes, then apply icing.
(Michelle Call - sooooo good!)
Slow Cooker Mexican Shredded Beef
1 4lb chuck roast
1 tsp salt
1 tsp ground black pepper
2 Tbsp olive oil
1 lg onion, chopped
2 4-oz cans diced green chiles
1 tsp chili powder
dash of chipotle chili powder
1/4 C hot pepper sauce
1 tsp garlic powder
Trim the roast of any excess fat and season with salt and pepper. Heat olive oil in large skillet over medium-high head. Place meat in hot skillet and brown quickly on all sides. Transfer the roast to a slow cooker and sprinkle onion over meat. Season with chile peppers, chili powder, chipotle chili powder, hot pepper sauce and garlic powder. Add enough water (or beef broth) to cover 1/3 of the roast. Cover and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to low and continue cooking for 2-4 hours, or until meat is totally tender and falls apart. Shred.
(Stephanie Zollinger)
1 tsp salt
1 tsp ground black pepper
2 Tbsp olive oil
1 lg onion, chopped
2 4-oz cans diced green chiles
1 tsp chili powder
dash of chipotle chili powder
1/4 C hot pepper sauce
1 tsp garlic powder
Trim the roast of any excess fat and season with salt and pepper. Heat olive oil in large skillet over medium-high head. Place meat in hot skillet and brown quickly on all sides. Transfer the roast to a slow cooker and sprinkle onion over meat. Season with chile peppers, chili powder, chipotle chili powder, hot pepper sauce and garlic powder. Add enough water (or beef broth) to cover 1/3 of the roast. Cover and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to low and continue cooking for 2-4 hours, or until meat is totally tender and falls apart. Shred.
(Stephanie Zollinger)
Frozen Virgin Margaritas
2 Tbsp sugar (or salt?)
1/2 lime, cut into 4 wedges
1 can (6 oz) frozen limeade concentrate, thawed
1/4 C orange juice
4 C ice cubes
Place the sugar in a shallow dish. Rub the rim of each of 4 margarita glasses with a lime wedge and dip the rims into the sugar; set the lime wedges aside.
In a blender, blend the limeade, orange juice, and ice cubes on high speed for 1-2 minutes, or until well blended and the ice cubes are crushed.
Pour evenly into the glasses and garnish with the lime wedges. Serve immediately.
(Stephanie Zollinger)
1/2 lime, cut into 4 wedges
1 can (6 oz) frozen limeade concentrate, thawed
1/4 C orange juice
4 C ice cubes
Place the sugar in a shallow dish. Rub the rim of each of 4 margarita glasses with a lime wedge and dip the rims into the sugar; set the lime wedges aside.
In a blender, blend the limeade, orange juice, and ice cubes on high speed for 1-2 minutes, or until well blended and the ice cubes are crushed.
Pour evenly into the glasses and garnish with the lime wedges. Serve immediately.
(Stephanie Zollinger)
Mini S'mores Pies
Makes 12 pies
2 pkg Keebler Ready Crust Mini Graham Cracker Pie Crusts (12)
4 Hershey's chocolate bars
4 C mini marshmallows
1 small (3.4 oz) pkg chocolate pudding (not instant)
2 C milk (for the pudding)
12 Tbsp marshmallow fluff
4 Tbsp mini chocolate chips for garnish, optional
Spread 1 T marshmallow fluff in each of the mini crusts, gently so they don't break. Place 2 squares Hershey's chocolate on the fluff. Prepare your box of chocolate pudding using the 2 cups of milk, according to package directions. While the pudding is cooking preheat your broiler. When pudding is done and still hot, pour 1/4 cup into each of the prepared crusts. Top the pies with a small handful of mini marshmallows, about 1/3 C each. Place on baking sheet and broil for 30 seconds to toast marshmallows - watch closely because they will burn fast!
(Stephanie and Christina Supper Club)
2 pkg Keebler Ready Crust Mini Graham Cracker Pie Crusts (12)
4 Hershey's chocolate bars
4 C mini marshmallows
1 small (3.4 oz) pkg chocolate pudding (not instant)
2 C milk (for the pudding)
12 Tbsp marshmallow fluff
4 Tbsp mini chocolate chips for garnish, optional
Spread 1 T marshmallow fluff in each of the mini crusts, gently so they don't break. Place 2 squares Hershey's chocolate on the fluff. Prepare your box of chocolate pudding using the 2 cups of milk, according to package directions. While the pudding is cooking preheat your broiler. When pudding is done and still hot, pour 1/4 cup into each of the prepared crusts. Top the pies with a small handful of mini marshmallows, about 1/3 C each. Place on baking sheet and broil for 30 seconds to toast marshmallows - watch closely because they will burn fast!
(Stephanie and Christina Supper Club)
Grilled Coconut Corn
3/4 C unsweetened coconut milk
2 Tbsp light brown sugar
1 bay leaf
1/4 tsp salt
4 ears sweet corn, husked
Combine coconut milk, sugar, bay leaf and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3-5 minutes. Taste for sweetness, adding more sugar if necessary. Remove pan from heat and let mixture cool to room temperature.
Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate. Start basting with coconut milk to mixture after a few minutes. baste several times as it grills until nicely browned on all sides, 2-3 minutes per side, 8-12 minutes in all. Turn with tongs.
Baste corn one final time and serve.
(Stephanie and Christina Supper Club)
2 Tbsp light brown sugar
1 bay leaf
1/4 tsp salt
4 ears sweet corn, husked
Combine coconut milk, sugar, bay leaf and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3-5 minutes. Taste for sweetness, adding more sugar if necessary. Remove pan from heat and let mixture cool to room temperature.
Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate. Start basting with coconut milk to mixture after a few minutes. baste several times as it grills until nicely browned on all sides, 2-3 minutes per side, 8-12 minutes in all. Turn with tongs.
Baste corn one final time and serve.
(Stephanie and Christina Supper Club)
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