King Ranch Casserole

I recently completed a family recipe project, which introduced me to this yummy Tex-Mex casserole.  This particular recipe was taken from Campbell's Kitchen website, but closely resembles my family's version.

Ingredients:
1 can condensed cream of mushroom soup
¾ cup salsa
¾ cup sour cream
1 teaspoon chili powder
2 cans diced tomatoes, drained
2 chicken breast halves, cooked and diced
12 small corn tortillas cut into 1-inch strips
1 cup shredded cheese (we used a Mexican blend)
Sliced green onion

Directions:
1. Preheat the oven to 350 degrees. Stir the soup, salsa, sour cream, chili powder, tomatoes and chicken in a mixing bowl.
2. Place half of the tortilla strips as a layer in a 9 by 13 inch casserole pan. Top with a layer of half the chicken mixture. Repeat the layers again to fill the pan. Sprinkle the top of the casserole with cheese.
3. Bake for 40 minutes or until the mixture is hot and bubbling. Serve with additional salsa and sour cream. Sprinkle the top with the green onion (not in picture).

Mint Chocolate Cookies

Got this recipe from one of Rachel Ray's shows. Perfect for St. Patrick's Day, Christmas, or whenever you feel like green cookies.

Ingredients:
1 package dry chocolate chip cookie mix (plus the required mix-ins like egg and butter)
1 teaspoon mint extract
A few drops green food coloring

Directions:
1.  Preheat the oven according to cookie mix directions.  Pour the cookie mix into a mixing bowl, add the required mix-ins.
2.  Add mint extract and food coloring, stir well until color is uniform.
3.  Scoop heaping spoonfulls of dough onto baking sheets and bake according to package directions.  Cookies will expand and flatten as they bake.

The Frooty Leprechaun Cocktail

It's March, and we're celebrating with delicious green recipes!  This drink is for adults only!

Ingredients:
Ice
1 1/2 shots vodka
1/2 shot Midori
1/2 shot apple pucker
1/2 shot sweet and sour
Sprite or 7up soda

Directions:
1. Fill a glass with ice cubes. 
2. Add alcoholic ingredients, fill with soda and stir. Enjoy!

Easy Chocolate Truffles

Skip the candy store this Valentine's Day- try giving your loved ones homemade chocolate truffles!  I got this recipe from the Hershey's website. You can always play with variations, like replacing half the vanilla with your favorite liqueur.

Ingredients:
3/4 cup (1 1/2 sticks) butter- no substitutions!
3/4 cup cocoa powder
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla extract
Cocoa/chopped nuts for topping

Directions:

1. Melt the butter in a large pan on low heat.  Add cocoa powder, stir until smooth. 
2. Add condensed milk and increase heat to medium.  Cook, stirring constantly, about four minutes, until smooth and glossy.
3. Remove from heat, stir in vanilla extract. Cover and refrigerate 3-4 hours, until firm.
4. Scoop out teaspoons of chocolate and roll into small balls.  Roll the balls in cocoa powder or chopped nuts.  Refrigerate 1-2 hours, until firm.  Store in refrigerate until ready to serve.

Notes: Makes about 3 dozen truffles. I got the mini foil cups at Michael's craft store.

Chocolate Almond Bark

This is an easy microwave recipe that makes a great dessert or snack.  It's best to keep these chilled in the refrigerator until you're ready to eat them.

Ingredients:
1 cup whole almonds
1 teaspoon butter, softened
1 pound chocolate chips

Directions:
1. Place the almonds and butter in an 8 inch glass pan.  Cook in the microwave for 4-5 minutes, stirring at least twice, until almonds are toasted. Set the glass pan aside.

2. Place chocolate chips in a large microwave safe bowl and cook for 2-3 minutes, until softened.  Stir in the almonds and pour onto a baking sheet lined with wax paper.

3. Use a spatula to spread the mixture to the desired thickness.  You can also try placing another sheet of wax paper on top and using a rolling pin to level out the mixture.  Refrigerate a few hours or overnight, until hardened.  Chop up the bark into small pieces.

New England(ish) Clam Chowder

After searching the web and dozens of "the best" clam chowder recipes, I threw a couple of them together until it sounded right.  Since I hail from California, it may not be the authentic New England recipe, but it's easy and delicious!  Serve with crusty French or Sourdough bread.

Ingredients:

3 slices bacon
½ onion, chopped
2 ribs of celery, chopped
3 tablespoons flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
1 pound russet potatoes, chopped into small cubes
1 teaspoon garlic pepper
Salt and pepper

Directions:

1. Heat the bacon in a large, deep pan (large enough to hold all the chowder) until cooked through. Remove bacon and let cool.
2. Cook onion and celery in bacon grease until softened. While they’re cooking, chop the cooled bacon into bite-sized pieces.
3. Sprinkle flour over the onion and celery and stir to mix. Stir in the chicken stock, clam juice, cream, garlic pepper, bacon and potatoes. Heat on high until chowder starts to bubble. Reduce heat and simmer for 20 minutes, stirring frequently.
4. Add the clams and cook for another 2 minutes, until the clams are just firm. Season with salt and pepper to taste.

Turkey and Cheese Pinwheels

I've seen these on sale at the grocery store before, and figured it would be fairly easy (and cheap) to make them myself.  They are great for appetizers- mix it up with different meats and veggies if you prefer.

Ingredients:
1 package large tortilla wraps (I used spinach flavored)
1 package cream cheese
Garlic powder (optional)
1 lb sliced turkey
1 bunch green lettuce, shredded
2 large tomatoes, diced

Directions:

1. Take one wrap and lay it on a clean, flat surface like a cutting board. Spread a thin layer of cream cheese over the top. Sprinkle garlic powder over cheese if desired.
2. Layer a few slices of turkey on top of the cheese, leaving a half inch border along the edge of the wrap with just cream cheese. Add a layer of lettuce, then tomato.
3. Tightly roll the wrap up from one edge, making a “roll-up” with all the ingredients trapped inside. Press the edge so the cream cheese can seal it together.
4. Wrap the “roll-up” in plastic wrap and store in the fridge until ready to serve. Repeat these above steps with the remaining wraps and ingredients. Ten minutes before serving, slice the rolls into one inch thick pinwheels. Use toothpicks to hold them together if needed.