Friday, June 19, 2009

No Bake Cookies

What good would a recipe blog be if I didn't include my all time favorite cookie? Sorry nothing fancy here, just a good old fashioned No Bake Cookie! This is the easiest, fastest, tastiest chocolate cookie out there and I have been known to often double and triple the batch. Make sure you have a gallon of milk on hand :)

1 c. sugar
1/4 c. milk
1 1/2 T. cocoa
1/4 c. butter

Heat to a boil (while stirring) and boil for 1 minute.

Remove from heat and add:

1/4 c. peanut butter
1 tsp. vanilla
1 1/2 c. oats

Using a spoon, drop spoonfuls of cookie onto a cookie sheet covered with tin foil or wax paper. Let cool, if you can wait that long!

Fruit Tarts

I have been testing out these tarts trying to get them just right and last night I made them for a church activity. They were gone in no time with also several requests for the recipe so they must have been a hit. Good thing I had already tasted my share at home because by the time it was my turn to head up to the food table they had disappeared.

Tart: 1 c. butter
3 c. flour
1/2 c. powdered sugar

"Pulse" in food processor until crumbly.

2 eggs

Pulse again until it forms a dough that holds together.

Take a small ball of dough and mold into a tart pan or small muffin tins. Try to make dough even and fairly thin on bottom and up the sides. Bake at 375 degrees until lightly browned. Remove tarts from pan while they are still hot.

Filling: 1 (10 ounce) package vanilla or white chips, melted and cooled
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened

For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Fill cooled tart shells. Refrigerate for 30 minutes. Top with mandarin orange slices, kiwi and raspberries. Serve immediately. (You may need to double the filling recipe depending on the quantity and size of your tarts).

Monday, June 8, 2009

Fiesta Wraps

My mom shared this recipe with me which I made for a church function dinner. I used parchment paper and raffia to hold the wraps together. They turned out great and my plate came home empty so I think that was a good sign!

2 1/2 lbs cooked turkey breast, cubed or shredded
2 15 oz. cans black beans, rinsed and drained
1 1/2 c. frozen corn
1 red bell pepper, chopped
6 green onions, sliced
1 jalapeno pepper, chopped
1/2 cup chopped cilantro

1/3 c. lime juice (approx. 2 limes)
1 tsp. salt
1/3 c. olive oil
1 clove garlic, crushed

Combine turkey breast, black beans, corn, bell pepper, onions, jalapeno pepper, and cilantro. Set aside. In a small bowl combine lime juice, salt, oil, and garlic. Pour dressing over black bean mixture. Stir until dressing is thoroughly mixed through.

To make wraps, use jalapeno wraps (or other flavor) and shredded cheddar cheese. Serve immediately.