Sunday, September 27, 2009

No Fail White Rice, Brown Rice, and Mexican Rice

I never seem to be consistent with cooking rice. Most of the time I cook it to where it is too chewy. I found an actual recipe for cooking rice. This is a relief because so many meals go well with rice. Now I can ensure that my rice comes out tender and good.

  • 2 cups Hot Water
  • 1/2 teaspoon Salt
  • 1 cup Dry White Rice
Put the water into a pot with a tight fitting lid and bring to a boil over high heat. Add salt.
When the water is at a full roiling boil, add the rice. Stir and return to a boil.
When boiling again, reduce heat to lowest possible.
Put the lid on and let sit for 15 to 20 minutes. Do not look!
After 15 to 20 minutes, remove the lid, fluff and serve. It’s that easy!
Note: You can also use stock for your liquid instead of water. Try replacing all or even just half for a flavor boost.
BROWN RICE: Same measurements, obviously substituting the white rice for brown rice. Let sit for 45 minutes though.
MEXICAN RICE: Substitute 1 cup tomato sauce for 1 cup of water. While rice is cooking, saute ¼ cup finely chopped onion in some butter. Add to rice when fluffing. You can also add a bit of cumin. Be creative; if you like green chilies, add those in, too. Or peppers. Or chopped tomatoes.
bon appétit

Thursday, September 10, 2009

Chunky Salsa

This is my mom's homemade salsa recipe. I always loved eating this salsa after it was freshly made. The red tomatoes, cilantro, and kick of onions and chilis are the perfect combination of flavors. The best part about salsa is that it is healthy so you can feel free to indulge!

Mom's Salsa

4 green onions, sliced
1/2 large onion, diced
2 (8 oz.) cans tomato sauce
1 (16 oz.) can tomatoes, drained
4 oz. can green chilis
1 T. cilantro (always add more cilantro)
2 T. El Pato Hot Sauce
1/4 t. red pepper, crushed
1/4 t. cumin
1/4 t. garlic salt
1/8 t. oregano

Chop up tomatoes and finely chop onions. Combine all ingredients and chill for 2-3 hours before serving.
bon appétit

Creamy Salsa Dip

I love this salsa dip! It is fast, easy, and SO yummy. This is great for parties or a potluck. You can serve this with tortilla chips or a variety of fresh veggies.

Creamy Salsa Dip

1 (8 oz.) pkg. cream cheese, softened

1/2 cup Pace Picante Sauce

Mix cream cheese and salsa with electric hand mixer or in a blender on medium speed. Chill in refrigerator.
bon appétit

Pretzel Dessert

This is a nice side dish or dessert for a potluck or picnic. I love the sweet creamy flavor mixed with the savory and salty pretzels!

Pretzel Dessert

2 cups crushed pretzels
3/4 cups butter, melted
2 T. sugar

1 (8 oz.) pkg. cream cheese, softened
1 cup sugar
1 (8 oz.) container whipped topping

1 (6 oz.) pkg. strawberry gelatin
2 cups boiling water
1/2 cup cold water


1. In a large bowl combine pretzels, butter, and sugar. Press into the bottom of an ungreased 9x13 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
2. In a large mixing bowl, beat cream cheese and sugar until smooth. Stir in whipped topping. Spread over pretzel crust. Cover and refrigerate until chilled.
3. For topping, in a small bowl, dissolve gelatin in boiling water. Add cold water; chill until partially set. Carefully pour over filling. Cover and refrigerate for 4-6 hours or until firm. Cut into squares.

**May try using raspberry jello and add frozen mixed berries!
bon appétit

Sunday, September 6, 2009

Whipped Cream

I took a basic whipped cream recipe and changed it to match my taste. I doubled the vanilla and tripled the powdered sugar. You may want to start out with less vanilla and powdered sugar and then add more to your liking.

Whipped Cream

  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 3 tablespoons powdered/confectioners' sugar


  1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
bon appétit

Pumpkin Pie

I have never been a huge fan of pumpkin pie until I met my husband. I have always felt that there are so many other decadent pies out there, why would I bother eating basic pumpkin pie? Each year around Thanksgiving he requests that I make this pie using the recipe on the can of Libby's brand pumpkin. I found out that this recipe has been on Libby's brand cans of pumpkin since 1950. I can honestly say old fashioned pumpkin pie has grown on me.

Famous Pumpkin Pie


  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) pure pumpkin
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

**I prefer to make my own Whipped Cream for the topping SEE MISC CATEGORY FOR RECIPE
***(You can also make this recipe sugar free by using 1 c. 100% pure Maple Syrup instead of 3/4 c. sugar. This will still have 100% of the flavor. My husband and I did a taste test with both pies side by side. We could not tell a noticeable difference!
bon appétit

Peanut Butter Cookies

What I love about this recipe is that it makes a large amount of cookies. You can also vary the cookies to make it fun! This can make the Classic Peanut Butter Cookies with the criss cross pattern, ones with Hershey kisses in the middle, or just drizzle chocolate over the top. You can also turn this recipe into Peanut Butter Sandwich Cookies.

Classic Peanut Butter Cookies


• 1 cup unsalted butter
• 1 ¼ cup creamy peanut butter
• 1 cup white sugar
• 1 ¼ cup packed brown sugar
• 2 eggs
• 2 ¾ cups all-purpose flour
• 1 t. baking powder
• ½ t. salt
• 1 ½ t. baking soda
• 2 t. Vanilla extract


1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Use an ice cream scoop to portion the cookie dough onto the greased cookie sheet. Do not place more than 6 unbaked cookies onto the cookie sheet at a time. Bake at 375 degrees for 13 minutes.

**For Peanut Butter Cookie Sandwiches cream together in a separate bowl:
  • ½ cups Creamy Peanut Butter
  • 3 cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 6 Tablespoons Milk
Spread over cookie and top with another cookie to make a sandwich.
bon appétit

Saturday, September 5, 2009

Triple-Chocolate Peppermint Trifle

This is one of the best desserts ever! Seriously! Paula introduced me to this recipe and it is just HEAVEN!

Triple-Chocolate Peppermint Trifle

Serves 10 to 12
• Vegetable oil cooking spray
• 1/2 cup whole milk
• 2 tablespoons usalted butter
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/4 cup granulated sugar
• 1/3 cup chocolate flavored liquor, such as Godiva
• 2 1/2 cups heavy cream
• 12 ounces white chocolate, finely chopped
• 1/2 cup coarsely chopped peppermint candies or candy canes
• 8 ounces milk chocolate, finely chopped
• 2 cups heavy cream
• 3 large egg yolks, room temperature
• 1 1/2 cups heavy cream
• 1/4 cup confectioners' sugar
• 1/4 cup coarsely chopped peppermint candies or candy canes

1. Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.

2. Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.

3. Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.

4. Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.

5. Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

6. Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.

7. Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.

8. Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.

9. To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

10. Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.

bon appétit

Seven Layer Dip

Seven Layer Dip Recipe

1 can refried beans
Fresh guacamole
Sour cream
2 green onions, chopped
1 can black olives, sliced
2 tomatoes, chopped
shredded colby jack cheese
Picante sauce

Use casserole dish. Layer beans, guacamole, sour cream, salsa, cheese, olives, tomatoes, and green onions. Chill in refrigerator until ready to serve.

VARIATION: For individual servings, layer ingredients on tostada shells.
bon appétit

Chicken Supreme

The first time I had this meal was when my sister in law made it. I have made it ever since! It makes such a goopy chicken that I just love!

Chicken Supreme


4-6 chicken breasts

1 carton sour cream

4-6 slices swiss cheese

1 can cream of chicken soup

1 box croutons

1/4 cup butter, melted


Place chicken breasts in a 9x13 pan. Cover each piece with a swiss cheese slice. Combine cream of chicken soup and sour cream. Spread mixture over chicken. Crush croutons and combine with melted butter. Sprinkle over sour cream mixture. Bake at 350 degrees for 45 minutes or until juices run clear. Serve over rice.
bon appétit

Fruit Dessert Pizza

This recipe tastes amazing and looks beautiful!

Fruit Dessert Pizza


* 1 (18 ounce) package refrigerated sugar cookie dough
* 1 (7 ounce) jar marshmallow creme
* 1 (8 ounce) package cream cheese, softened
* kiwi, strawberries, blueberry, pineapple, and banana slices


1. Preheat oven to 350 degrees F.
2. On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.
3. In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving. *Refrigerate about 5 hours

**Top with kiwi, strawberries, blueberries, banana, and pineapple slices.

Sopapilla Cheesecake Bars

This is such an easy and yummy recipe. I prefer this recipe cold after it has been refrigerated after one day. Others prefer it served warm out of the oven. It almost tastes like cinnamon rolls with cream cheese icing.

Sopapilla Cheesecake Bars


* 2 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 1 egg yolk
* 1 teaspoon vanilla extract

* 2 (8 ounce) packages refrigerated crescent rolls
* 1/4 cup white sugar
* 1 teaspoon ground cinnamon


1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch pan.
2. In a medium bowl, cream together the cream cheese and 1 cup sugar until smooth. Stir in the egg yolk and vanilla. Unwrap one package of crescent rolls and cover the bottom of the prepared pan with the unrolled crescents, pressing the seams together to seal. Spread the cream cheese mixture over the crescents. Unwrap the second package of rolls and lay them over the top of the cream cheese layer, pressing seams together to form a solid layer. Combine the remaining 1/4 cup of sugar and cinnamon, sprinkle over the top.
3. Bake for 30 to 35 minutes in the preheated oven, until the top begins to brown. Cool and cut into bars.

**Best if refrigerate overnight!

Spicy Serrano Salsa

Joe made this Salsa. It is awesome! I love the flavors and the spicy kick.

Spicy Serrano Salsa


5 roma (plum) tomatoes
3 serrano peppers
1/2 cup chopped onion
2/3 cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste


Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil until skins of the tomatoes easily come off. Remove from heat and drain.
Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor.
Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
Refrigerate for several hours until salsa has chilled. Serve.

Pineapple Angel Food Cake

This is such a quick and easy recipe. I make this when I want something sweet but not loaded with calories.

Pineapple Angel Food Cake


* 1 (16 ounce) package angel food cake mix
* 1 (20 ounce) can crushed pineapple with juice
* 1 (12 ounce) container frozen whipped topping, thawed


1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
2. In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
3. Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
4. Serve with whipped topping

Coconut Macaroons

Coconut Macaroons

2 Egg whites
1 dash salt
¼ t. vanilla
2/3 c. sugar
1 ½ c. sweetened flaked coconut

1. Preheat oven to 325`
2. Beat egg whites, salt and vanilla until soft peaks form.
3. Gradually add sugar, beating until very stiff and glossy.
4. Fold in coconut
5. Drop by rounded teaspoon about 2 inches apart onto greased cookie sheet.
6. Bake at 325` for about 20 minutes or until set and lightly browned.

Carrot Cake

Famous Carrot Cake

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
3 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
lemon zest

1. Preheat oven to 350 degrees F. Grease and flour an 8x12 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, and pineapple.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F for 1 hour. (45 minutes if doing 2 layer pans). Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.

Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoons vanilla extract

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. (Add powdered sugar to taste- may add 1 extra cup powdered sugar depending on desired sweetness). Store in the refrigerator after use.

**** Add 1/3 cup cocoa powder to make the frosting chocolate flavored! ****

(After frosting the cake, top with flowers made with slices of Almonds and bits of Jelly Belly candies)

Caprese Pizza

Caprese Pizza

3 medium tomatoes 1 t. plus 1 T. olive oil, divided
1 t. salt 1 pkg refrigerator pizza crust
2 T. chopped fresh basil 1 garlic clove, pressed
1 T. olive oil 1 oz Parmesan cheese
8 oz. fresh solid mozzarella cheese
coarse ground black pepper

1. Preheat oven to 425 degrees. For toppings, slice tomatoes into ¼-inch slices. Place onto paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes.
2. Meanwhile, for crusts, lightly brush cookie sheet with 1 t. oil. Unroll dough onto baking pan. Press garlic into bowl and combine remaining 1 T. oil; brush over dough. Grate parmesan cheese and sprinkle evenly over dough.
3. Cut dough lengthwise into thirds with a pizza cutter. Carefully move dough strips slightly apart on baking pan. Bake 11-12 minutes or until bottom of crusts are light golden brown.
4. While crusts bake, finish toppings. Chop basil; combine with oil in another prep bowl and set aside for later use.
5. Blot tops of tomato slices with paper towels. Slice mozzarella cheese into ¼-inch thick slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or just until cheese melts.
6. Remove baking pan from oven. To serve, brush basil mixture over pizza using a basting brush and sprinkle with black pepper.

Makes 6 servings

New York Cheesecake

New York Cheesecake


* 10 whole cinnamon graham crackers, crushed
* 2 tablespoons butter, melted

* 4 (8 ounce) packages cream cheese
* 1 1/2 cups white sugar
* 3/4 cup milk
* 4 eggs
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour


1. Preheat oven to 400 degrees F. Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in oven for 10 minutes at 400`, then lower temperature to 200` for the next 50 minutes. Turn the oven off, and let cake cool in oven with the door closed until the oven has cooled (about 1 ½ hours); this prevents cracking. Chill in refrigerator until serving. (Preferably overnight).

Chicken Cordon Bleu

Chicken Cordon Bleu


* 4 skinless, boneless chicken breast halves
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 6 slices Swiss cheese
* 4 slices cooked ham
* 1/2 cup seasoned bread crumbs


1. Preheat oven to 350 degrees F. Coat a 9x12 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

**You may also serve a sauce on the side of 1 c. cream of chicken soup and 1 c. sour cream. Bring to a boil and serve with chicken similar to gravy.**

Creamy Lime Cilantro Salad Dressing

I adore this salad dressing! It tastes like the dressing used at Cafe Rio and Costa Vida.

Creamy Lime Cilantro Salad Dressing


2 cups Mayonaisse
2 cups sour cream
10 sprigs of cilantro
3 green tomatoes (tomatillos)
2 green onions, washed and chopped
2 cloves of garlic
1 jalapeno pepper, remove seeds
juice of 1 lime
1 or 2 t. salt, to taste


Place all ingredients in the blender and blend until smooth. Refrigerate overnight to allow the flavors to fully develop.

Easy Lasagna

This recipe is easy because you don't have to cook the lasagna noodles before baking the lasagna. After browning the beef you just layer ingredients and bake!

Easy Lasagna

  • 1 pound ground beef
  • 1 (32 oz.) spaghetti sauce
  • 1 1/2 c. water
  • 2 c. cottage cheese
  • 3 c. cottage cheese
  • 1/2 c. parmesan cheese
  • 8 oz. uncooked lasagna noodles
  • 2 eggs
  • 1/4 c. chopped parsley
  • 1 t. salt
  • 1/4 t. pepper
  1. Brown beef; drain off fat. Add sauce and water. Simmer about 10 minutes.
  2. Combine remaining ingredients except lasagna, for filling. Pour about 1 c. sauce on bottom of 9x13 baking pan.
  3. Layer 3 pieces of uncooked lasagna over sauce.
  4. Cover with 1 1/2 c. sauce.
  5. Spread 1/2 of cheese filling over sauce.
  6. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce.
  7. Cover with aluminum foil and bake at 350 degrees for 55-60 minutes.
  8. Remove foil; bake for another 10 minutes longer.
  9. Allow to stand for 10 minutes before cutting for easier handling.

Biscuits and Gravy

These Biscuits and Gravy definitely taste better than they look. Joe loves this recipe for breakfast. I even make it for dinner sometimes. It is really cheap to make and is not very time consuming. Sometimes I even use the gravy recipe and then bake Pillsbury biscuits for convenience.

Drop Biscuits and Gravy

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon butter or margarine, melted
  • GRAVY:
  • 1/2 pound bulk pork sausage or turkey sausage
  • 1 tablespoon butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups milk
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper

  1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
  2. Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.

Taco Pie

This has been a family favorite since I was a kid. It is quick, easy, and tasty for a casual family meal.

Taco Pie

  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 pound ground beef
  • 2 T. cumin
  • 1/2 t. cayenne pepper
  • 1/2 onion, chopped
  • 1 can sliced black olives
  • 1 c. sour cream
  • 2 cups shredded Mexican-style cheese blend
  • Tortilla chips, crushed
  1. Preheat oven to 350 degrees F.
  2. Lay crescent dough flat on the bottom of a clear glass pie pan.
  3. Crush tortilla chips and sprinkle evenly over crescent dough.
  4. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add onions, cumin, and cayenne pepper and stir together well. Place meat mixture on top, then layer with sour cream, sliced olives, and cheese. Top off with the more crushed tortilla chips.
  5. Bake at 350 degrees F for 15-20 minutes, or until cheese has melted.

Salsa Verde


My family loves Mexican food. In fact, the first time my husband met my family we all went out to dinner for Mexican food. My dad got frustrated at the waiter because he wasn't bringing enough salsa. He adamantly demanded, "More salsa POR FAVOR!". At the time I was mortified because I wasn't sure what my boyfriend would think. Now we are married and it seems to be a long time running joke between the two of us.

I absolutely love this recipe! I originally found this recipe on Amy's blog. Fresh green tomatillos and cilantro make this salsa irresistible! The first time I made it my husband kept saying, "Remember how you made this. You need to make this again". We ate a huge bowl of it in a matter of days. Enjoy!

Salsa Verde


1 lb. tomatillos, husked, rinsed, broiled or roasted, cooled

1-2 jalapeno peppers, seeded & chopped (vary amount depending on desired heat)

1 clove garlic, minced

¼ c chicken broth (can substitute water)

1/4 small white onion, minced

4 Tbsp fresh cilantro, leaves chopped (or more if you love the taste of fresh cilantro!)

1 tsp. salt

¾ tsp. sugar


Combine tomatillos, chiles, and garlic in food processor or blender. Blend until just mixed, but still a little chunky. In bowl, combine puree with remaining ingredients. Thin to desired consistency with chicken broth or water. I added the entire 1/4 cup of broth and it did not end up runny. The longer it cools, the thicker it gets. Refrigerate overnight.