What I’ve Cooked Lately: Part 2

(Quick little side note: I just realized that emails for next year’s TAPIF program were sent out today!  I remember that day last year.  The emails being sent out are probably what’s responsible for all the people finding my blog today by teaching “TAPIF acceptance”, haha.  If you are reading this and are going to participate in the program next year, best of luck to you!)

Hey all, remember my first “What I’ve Cooked Lately” post?  Well a second one is WAY overdue, therefore this post is gonna be super long (Update: okay not as long as I thought, since most of them link to other websites).  As with the first one, if one of the dishes below sounds good, click it, and it’ll either jump you down to the written-out recipe later in the post, or take you to the website where I found the recipe!

There are some things I didn’t include in this list, like potato soup, enchiladas, and homemade pizza sauce, because I didn’t really follow a recipe!  I’m also planning on making taco soup for the first time today and I don’t really feel like following a recipe, so we’ll see how it goes 🙂

Update: I made the soup and am eating it now.  Conclusion: awesome!  I basically just threw a bunch of stuff in a pot and let it heat: chopped up beef, shallots, garlic, olive oil, beef broth, tomato puree, corn, kidney beans, taco seasoning, cilantro, and cheese.  Mmm

Guacamole

McAlister’s Deli chicken tortilla soup (I use a combination of this recipe and this one.)

Homemade teriyaki sauce

Andes mint cookies

Pizza pasta casserole (I used no Italian sausage, way more veggies, and cheese I could find in France!)

Brownies

Chocolate chip cookies

Chocolate chip streusel muffins

Breaded lemon chicken

Homemade tomato sauce

Macaroni and cheese

Impossible pie

Creamy lemon chicken pasta

Creamy cilantro lime chicken

Penne with chicken and pesto

Rice Krispie treats  (Not my favorite recipe, but gotta work with what I can get here; I used agave nectar instead of corn syrup and double chocolate instead of butterscotch!)

Pepperoni pizza puffs

TGI Friday’s Jack Daniels sauce

Guacamole

  • 3 avocados- peeled, pitted, mashed
  • 1 lime, juiced
  • 1 t salt
  • 1/2 c diced red onion
  • 3 T chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 t minced garlic
  • 1 jalapeno, diced
  • 1 pinch ground cayenne

Chop and mix together the onion, cilantro, tomatoes, and jalapeno.  Add in salt, garlic, and cayenne.  Cut or mash avocados (I like this method) and add into bowl, immediately squeezing lime juice on top to prevent from browning.  Cover tightly (with more lime juice on surface if you really want to prevent browning) and refrigerate one hour for best flavor.

Andes Mint Cookies

  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 2 tablespoons water
  • 12 ounces chocolate chips
  • 2 eggs
  • 2 1/2 cups flour
  • 1 1/4 teaspoons baking soda
  • 2 boxes Andes mints (I just used broken-up chocolate mint bars)

In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.  Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients and combine to form a dough.  Chill the dough at least 1 hour.  Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls.  Bake at 350°F for  7 minutes.  Remove the cookies from the oven, and on top of each cookie, place half of an Andes mint. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife.

Chocolate Chip Streusel Muffins

  • 1 stick butter
  • 1 c sugar
  • 3 eggs
  • 1 c sour cream
  • 2 c flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 12 oz mini chocolate chips

Whip room temperature butter and sugar until light.  Add eggs and beat well.  Stir in sour cream.  Add flour, baking powder, baking soda, and salt.  Beat until smooth.  Mix in 1 1/2 c chocolate chips.  Fill muffin cups 1/2 full of batter.

Topping:

  • 1 T flour
  • 1/2 c firmly packed brown sugar
  • 2 T softened butter
  • 3/4 c chopped pecans
  • 1/2 c mini chocolate chips

Mix topping ingredients together.  Spoon 1 T streusel topping over each muffin.  Bake in preheated 350 degree oven for about 20 minutes.

Rice Krispie Treats

  • 1 c sugar
  • 1 c corn syrup
  • 1 1/2 c peanut butter
  • 6 c Rice Krispies
  • 6 oz chocolate chips
  • 6 oz butterscotch chips

Melt sugar, corn syrup, and peanut butter in microwave (or in double boiler on stove).  Pour mixture over Rice Krispies, mix well, and pat in greased 9×13 pan.

Melt chocolate chips and butterscotch chips together in microwave (or double boiler).  Pour over Rice Krispies in pan and refrigerate until set.

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Categories: Food/Cooking | Tags: , , , | 4 Comments

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4 thoughts on “What I’ve Cooked Lately: Part 2

  1. airline12@comcast.net

    WOW! What a chef you have become. I gained weight just reading the recipes! Love, Loretta

  2. ooh, that pizza pasta casserole looks good – i have no time to cook and that sounds perfect for leftovers!

  3. Yum! I can’t wait for you to come out and cook for me! 🙂 I’ll give you my credit card and send you to the grocery store. Deal?

  4. Dad

    I will be expecting great things in our kitchen this summer.

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