Avocado Bean Dip

I got this recipe from The Sisters Cafe.  I had all the ingredients on board and it was super yummy! My little ones loved it!

Avodaco Bean Dip


1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa 
1/4 cup finely chopped green onions 
2 Tb chopped diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt

Combine all ingredients and serve with chips! 

Ginger Glazed Mahi Mahi

Oooh, this is good!!!  Somewhat sweet with a hint of the balsamic vinegar...delicious!

Ingredients

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar (I used 1 1/2 tablespoons)
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

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Best Ranch Dressing ever

This recipe is from the Chevy's cookbook. We love it. I've never had it on a salad but it's a good dip for tortilla chips. It's good on chicken wings, mixed with salsa and about everything else I've tried it on. It's from Chevy's so it's slightly mexican.

El Ranch-O Dressing

(makes 2 1/2 cups)

1 c buttermilk

1 tbs freshly squeezed lime juice

1 tbs minced cilantro

1 tsp minced fresh oregano ( i use dried)

1 tbs finely diced yellow onion

2 tsp minced garlic

1/2 tsp salt

2 tsp black pepper

1 1/2 c cold mayonnaise

Combine the buttermilk, lime juice, cilantro, oregano, garlic, salt and pepper, whisking until combined. Add the mayonnaise and whisk until smooth. Cover and refrigerate for 1 hour to develop flavors. The dressing will keep for up to 1 week in airtight container.

Chicken Chimis with Green Sauce....

DELICIOUS!  These were so simple to make and tasted like you were eating at a Mexican restaurant!!  Not a very healthy meal, but a great treat.

Chicken Chimichangas with Green Sauce 

1 pound shredded cooked chicken (I bought pre cooked chicken from the store to make it quick and easy!)

1 (8 ounce) package cream cheese, softened
1 (8 ounce) bag shredded monterey Jack cheese
1/2 (1.25 ounce) package taco seasoning
8 (10 inch) flour tortillas
2 (10.5 ounce) cans cream of chicken soup
2 (4 ounce) cans chopped green chilies
5 large pitted green olives
1 jalapeno pepper, seeded and chopped
1 lime, juiced
vegetable oil
shredded sharp cheddar cheese
1 cup diced green onions
sour cream

1. Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
2. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
3. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
4. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

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SKOR CAKE!

This is a recipe that my hubbys side of the family introduced to me early on.  It is SO EASY, tastes delicious and looks great!  Enjoy!

1 box Chocolate Cake Mix

1 (5.9 oz)box Chocolate Instant Jell-O Pudding

1 tub of Cool Whip

3 Skor bars (crushed) (you can use more, I have found 3 is perfect for me)

Prepare pudding per box instructions and set aside.

Prepare cake mix in 2 8-inch cake pans.  Let cool completely.

Layer in trifle bowl, one cake, then half of pudding, half of cool whip, half of skor bars...then repeat one more time.  

Dig in!!!

cupid's cups

I made these for the kids and they loved them. They turned out cute and tasted really good.
prep time 15 min total time 4 hr 15 min makes 8 servings, 2/3 cup each

Ingredients
1 square BAKER'S Semi-Sweet Chocolate, melted (i used chocolate chips)
2 cups boiling water, divided
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water, divided
ice cubes
1 cup thawed COOL WHIP Whipped Topping
Decorations: assorted Valentine sprinkles and candies

make it!
DRAW heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.

ADD 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely
dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.

MEANWHILE, add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in COOL WHIP; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm.

There are some good tips on how to put the chocolate on the inside of the cup if you read the reviews.
Here is the link:
http://www.kraftrecipes.com/recipes/cupids-cups-104723.aspx?cm_mmc=eml-_-rbe-_-20100210-_-1011

Some tips:
Make sure the cups are smooth so the chocolate goes on easier
Make sure the cups aren't too tall or they will be hard to eat:

What I changed:
I added blueberries to the jello and put blueberries on top.
I also drizzled chocolate on the top.
For 8 servings I doubled the jello on the bottom so I used 3 boxes of jello total.

Texas Chicken Quesadillas

I found this recipe when I was browsing allrecipes.com looking for a quesadilla type recipe that was a little different. This is what I found and it is so so so good- I have made it several times! By preparing the onions as directed, it gives them a carmelized texture/taste. The only thing I did different is added taco seasoning to the chicken as it cooked- my own opinion is that the chicken needs seasoned (the recipe didn't call for seasoning) and I can't stand plain chicken....

2 TBSP olive oil, divided
1 onion sliced into rings
1 TBSP honey
3 skinless boneless chicken breasts (cut into chunks or strips)
Taco seasoning packet or mix (my addition)
1/2 cup BBQ sauce
1/2 cup (or more....) shredded sharp cheddar cheese
1/2 cup (or more....) shredded monterey jack cheese
8 (7-10in.) flour tortillas

1) Preheat oven to 350 degrees
2) In a large skillet, heat 1 TBSP oil over med high heat. Cook and stir onion slices until translucent. Add honey and stir until onion is golden brown- about 5 minutes. Remove from skillet and set aside.
3) Place remaining oil and chicken in skillet- add seasonings as desired- cook until chicken is no longer pink. Stir in BBQ sauce and evenly coat chicken.
4) Place 4 tortillas on a large cookie sheet and layer individually with chicken, onions, cheeses. Top with remaining tortillas.
5) Bake uncovered for 15-20 min. or until cheese is melted. Don't let tortillas become too crisp.

Remove from pans and top as desired with sour cream, lettuce, tomato, corn, WHATEVER!!

Serves 4