Crispy Southwest Wraps with Salsa and Guacamole

Adapted from: meetfreerecipes.blogspot.com and sisterscafe.blogspot.com


1 cup cooked brown rice, warm or at room temperature
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1-2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar--and I don't measure I just sprinkle it on)
6 medium tortillas

-Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or my favorite, homemade Guacamole--yum!

Guacamole
2 avocados, mashed
1 jalapeno minced
1/4 cup cilantro leaves, chopped
1 small tomato diced
kosher salt to taste
squeeze of a lemon

Salsa
2 cans Mexican Stewed Tomatoes
1 small can green Herdez salsa
2 cloves garlic
1 half bunch cilantro
*Put one can stewed tomatoes and cilantro in processor or blender and blend until mixed. Add everything else and pulse until there are no chunks of garlic.

Melissa's version of "Chicken Rolls"

1 package of the Morningstar Chicken Strips
1 package of Cream Cheese (soften at room temp.)
1 package of Crescent Rolls
BBQ Shake N Bake (each box comes with 2 bags and 2 things of powder - you only need one) So you can use the other one next time :)

* Line a cookie sheet with tin foil
* Dump whole package of Morningstar Chicken Strips into BBQ Shake N Bake and shake until they are covered.
* Lay the chicken strips on the tin foil covered cookie sheet/pan and bake at 375 degrees for 5-7 minutes until warm
* Put Cream cheese that is softened into a medium size bowl. Then pour a little bit of the BBQ Shake N Bake for a little more flavor and mix up. Then rip the Chicken Strips up into smaller pieces and add in and mix.
* Put a spoon full of the mixture onto the bigger end of each crescent roll and roll up and put on cookie sheet/pan (with out tin foil - I just remove the tin foil from previous use and use the same sheet pan) Brush the top of each roll with butter and if you want you can crush croutons and sprinkle on top...but not necessary.
* Put in oven at 375 and bake 13-15 minutes or until the rolls are cooked.

Veggie Quiche with Potato Crust

Adapted from: For the Love of Cooking.net
Photo from: fortheloveofcooking.net
Original recipe by Yellowfish

1 1/2 - 2 russet potatoes, sliced very thin
1 tsp olive oil
1/2 sweet yellow onion, diced
1 cup of button mushrooms, sliced
1 zucchini, diced
1 cup of fresh spinach, diced
1 tomato, diced
1/4 cup of feta cheese (I used reduced fat)
6-7 fresh basil leaves, chopped
7-8 eggs, beaten
1/4 cup of milk
Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap. Bake in the oven for 7-10 minutes. Remove from oven.

Heat the olive oil in a large skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the zucchini and spinach; cook for another 1-2 minutes then remove from heat.

Sprinkle the diced tomato, basil and half of the feta cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and top with the remaining feta cheese.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.

Easy Crock Pot Chocolate Pudding Cake

Adapted from: The Culinary Queen Bee

1 package (6 serving size) instant Chocolate pudding and pie filling
3 cups of Milk
1 package (181/2 ounces) chocolate fudge cake mix plus ingredients to prepare mix
Whipped Topping or Ice Cream (optional)
Crushed peppermint Candies

1.Spray 4 quart Crock pot slow cooker with nonstick cooking spray. Place pudding mix in Crock Pot slow cooker. Whisk in Milk.
2. Prepare cake mix according to package directions. Carefully pour cake mix into Crock Pot slow cooker. DO NOT STIR!! Cover, cook on HIGH for 1 1/2 hours or until set. Serve warm with ice cream or whipped topping and crushed peppermint candies, if desired.
Makes 16 servings.

The Best Chocolate Chip Cookies Ever

Adapted From:My mom


2 3/4 Cups flour
1 tsp Baking soda
1/2 tsp Salt
1 Cup butter softened (2 sticks)
3/4 Cup granulated sugar
3/4 Cup packed light brown sugar
1 tsp vanilla (pure)
2 Eggs
2 Cups Chocolate Chips

Stir together flour, baking soda and salt. In large bowl, beat butter, sugars and vanilla until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips.

Bake at 375°, 8-10 minutes or until lightly browned.

For a Fluffy Cookie, I use real Butter, Chill the dough, & put cookie dough in balls on cookie sheet.

Cheesy Penne w/Cauliflower and Broccoli

Adapted From: Foodell.com

1 pound penne pasta

2 to 3 tablespoons olive oil

1 head cauliflower (about 2 pounds total)

1 head broccoli (about 1 pound total)

1 small red onion, finely chopped

For the cheese sauce: 1 1/2 tablespoons butter

1 1/2 tablespoons flour

2 cups milk

1/2 cup grated gruyere or sharp cheddar cheese


1. Bring a large pot of water to the boil and cook the penne according to the manufacturer’s instructions. When done, drain the pasta into a colander, and then return it to the warm cooking pot. Toss the pasta with a little olive oil to keep it from sticking. Cover the pot to keep the pasta warm until ready to serve.

2. While the pasta is cooking, prepare the cauliflower and broccoli by cutting away the thick stems and cutting the florets into bite-size pieces.

3. In a large sauté pan, heat 2 tablespoons of olive oil. When hot, add the cauliflower and broccoli florets, red onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the vegetables begin to soften and the cauliflower begins to brown slightly, about 7 to 10 minutes (longer if you like your vegetables less crispy.)

4. Make the cheese sauce by melting the butter in a medium saucepan over medium-low heat. Once the butter is melted and bubbly, whisk in the flour. Cook for 3 minutes and then remove the saucepan from the heat. Add the milk to the mixture while whisking and as soon as the milk is incorporated, put the pan back on medium heat. Bring the mixture to a bare simmer, stirring often, and continue to cook until the mixture thickens, about 10 minutes. Remove the sauce from the heat and stir in the cheese (it should melt very quickly.) Taste the sauce and season with salt and pepper as desired.

5. Add the cooked penne to the vegetables and pour the cheese sauce over the top. Toss well to combine; taste and season with more salt and pepper as desired. Serve hot.

Pumpkin Chocolate Chip Muffins

Adapted from My Kitchen Cafe


1 2/3 c. flour
1 c. sugar
1 T. pumpkin pie spice**
1 tsp. soda
1 tsp. baking powder
1/4 tsp salt
2 eggs, slightly beaten
1 c. canned pumpkin puree
1/2 c. butter, softened
1 c. chocolate chips

Mix ingredients well and then add chocolate chips. Pour into greased muffin tin (or use muffin liners). Bake at 350 degrees for 20-25 minutes. Don't overbake or they will be dry!

**Tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! - you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade). So for this recipe, you would need to triple the above amounts to equal one tablespoon pumpkin pie spice.