Lemonade Cookies

A delicious, lemon bar like sugar cookie!  That is the best description for these.   I got this recipe from my friend Donna who's grandma would make these for her.  I was skeptical of the result of these but so happy with how they turned out.  My family raved about these!! These are best served chilled.  -Kristin

2 sticks butter, room temperature
1 cup sugar
2 eggs
1/2 cup lemonade concentrate
1 teaspoon baking soda
3 cups flour
1 teaspoon salt

Extra lemonade concentrate to brush on warm cookies

• Cream the butter and sugar together.
• Beat in the eggs and then the lemonade concentrate.
• In a separate bowl whisk together the dry ingredients and then beat them in.
• Bake at 375 for 8-10 minutes.
• Right when they come out of the oven brush the tops with lemonade concentrate and sprinkle with sugar.  Cool and store in fridge.

Whole Wheat Peanut Butter Pancakes

Not only is my family a huge fan of pancakes we also are huge fans of serving them with peanut butter and syrup on top.  So when I found this recipe I knew it was going to be a hit.  I changed this original recipe a bit from Heavenly Homemakers Blog.  -Kristin

2 cups whole wheat white flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 cup sugar
5 Tablespoons butter
1/2 cup peanut butter
2 cups milk
2 eggs

• Whisk together the flour, baking powder, salt and sugar.  Set aside.
• Microwave the butter and peanut butter together until it can be stirred together easily.
• Pour melted butter and peanut butter, along with the milk and eggs into the flour mixture. 
• Whisk until well mixed.  
• Cook the pancakes on a buttered griddle or skillet.

Crock Pot Shredded Mexican Chicken

I adapted this recipe from Good Life Eats.  The results of this recipe were so fantastic!  This was awesome on tortillas and served on rice (especially with this recipe for  Black Bean and Corn Salsa served with it).  -Kristin

4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander (optional)
1/4 teaspoon paprika
1 1/4 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 Tablespoons lime juice
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

• Heat the oil in pan. Add the onion and saute for 5 minutes. 
• Add the cumin, chili powder, coriander, paprika and garlic and saute two more minutes. 
• Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
• Put the chicken in the slow cooker and sprinkle with salt and pepper.  
• Pour the lime juice on top of the chicken and add the cilantro and the diced jalapenos.
• Pour the onion and garlic mixture over top.
• Cook on low for 5-7 hours, or until cooked through and tender. (different crock-pots cook at varying heats so go off of the time that is normal for yours)  
• Remove chicken breasts from the slow cooker and shred.
• Stir the chicken back into the cooking liquid.

Black Bean and Corn Salsa

This is a great dip for chips, on its own or as a topping to Mexican style entrees.  If you are not a big fan of cilantro don't add as much or try leaving it out all together.  You can't go wrong with these ingredients...it will be delicious either way! -Kristin

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with green chillies, drained
1 bunch finely chopped cilantro (or desired amount)
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, diced
1 tablespoon minced garlic
1/4 cup lime juice
1 avocado, diced
2 tablespoons olive oil
Salt and pepper to taste

• Mix all ingredients together.

Mexican Black Bean Quinoa Salad

This is a recipe that was recommended to me from a friend.  The recipe is adapted from a Penzy magazine.  It is delicious and I just love the flavor combo!  A guide to cooking quinoa is found here on the blog Quinoa. -Kristin

1 mango, peeled and diced
1 red bell pepper, diced
1 cup diced green onions, white and green parts
1 cup chopped cilantro
1 Tablespoon oil
2 Tablespoons red wine vinigar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian Salad dressing mix, mixed with 2 teaspoons water
2 cups cooked quinoa, cooled (about 3/4 cup dry)
1 (15 ounce) can black beans, rinsed and drained

• Mix together all ingredients.

Sweet Potato Salad

This is a recipe from my friend Allison.  This is very simple and delicious.  -Kristin

4 sweet potatoes, diced, cooked and cooled
1/4 cup mayonnaise
4 celery ribs, cut into 1/4-inch slices
1 small red bell pepper, diced
1 cup pineapple tidbits
1 Tablespoon pineapple juice
2 green onions, white and green parts, finely chopped
salt and freshly ground black pepper
1/2 cup coarsely chopped pecans, toasted
1/4 cup freshly diced chives, Optional

• In a large bowl add the potatoes, mayonnaise, celery, red pepper, pineapple, juice, green onions and toss gently.  
• Season to taste with salt and pepper.
• Cover and refrigerate for at least 1 hour.
• Just before serving, fold in the pecans and garnish with the chives.

Italian Lemon Chicken

Simple and delicious.  I got this recipe from a blog called Money Saving Mom.  Follow the link for this recipe to see how she recommends freezing the chicken and marinade.  The only think I did differently was use less chicken than the recipe calls for.  I used 2 1/2 pounds chicken for the same amount of marinade listed below. This turned out amazing on the grill.  -Kristin

4-6 pounds of chicken (use whatever chicken you want, I used chicken breasts)
1/3 cup lemon juice
1/4 cup water
1/2 cup oil
1/2 teaspoon of each of the following dried spices: garlic powder, basil, oregano, onion powder, kosher salt, black pepper and paprika.

• Mix together all the ingredients except for the chicken.
• Add chicken to the marinade and marinate for at least 2 hours.
• Grill or bake the chicken.   (You can bake the chicken in at 325 degrees for about 1 hour, then turn up to 375 degrees for about 20-30 minutes to complete.)

Confetti Brown Rice and Bean Salad

This is yummy!  I brought this rice salad to a potluck and it got great reviews.  The dressing for this salad is fantastic!  You can substitute the brown rice for white or a wild rice.  I got this recipe from a blog called Mel's Kitchen Cafe-Kristin

3 cups cooked brown or other rice, cooled
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed (or same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, diced
1/4 cup minced fresh cilantro

Dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
1 Tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon black pepper

• Combine all of the salad ingredients and toss. 
• In a separate bowl, whisk together the dressing ingredients and pour over the salad and toss to coat. 
• Chill the salad for at least 2 hours before serving to let the flavors blend.

Rhubarb Dream Dessert

This is a recipe from my friend Donna.  This is a very yummy rhubarb dessert with the most delicious crust!  I am thankful she shared this recipe!  This is great with whipped cream or ice cream on top. -Kristin

CRUST:
1 cup flour
5 Tablespoons powdered sugar
1/2 cup melted butter

• Mix and press into ungreased 8x8 pan and bake at 350 for 15 minutes.
• Remove from heat and put the following filling on and bake for 35 minutes more.

FILLING:
2 eggs, beaten
1 1/2 cups sugar (I used 1 cup)
1/4 cup flour
1/2 teaspoon salt
2 cups chopped rhubarb

Deep Dish Pan Burrito

My girls made this for me one night.  They did a fabulous job and it was delicious.  We will definitley make this again.  -Kristin

1 recipe Enchilada Sauce
2 pounds ground beef
1 package taco seasoning
1 package flour tortillas, torn into quarters
16 oz. can refried baens
10 oz. shredded cheddar cheese

• Brown ground beef and drain grease.
• Add taco seasoning and recommended water on package and simmer according to taco seasoning directions.
• Make enchilada sauce.
• Add 1/3 of prepared enchilada sauce to bround beef.
• Grease a 9x13 pan.
• Spread 1/3 of sauce on bottom.  
• Then layer in this order: tortillas, 1/2 of meat, 1/3 of cheese, tortillas, beans, 1/2 of meat, 1/3 of cheese, tortillas, remaining sauce and the rest of the cheese.
• Bake at 350 for about 40 minutes.

Fluffy White Frosting aka 7 Minute Frosting

This is the frosting my mom made a lot through my childhood years.  This frosting is very fluffy and marshmallow like.  The recipe calls for egg whites and they get cooked when the hot syrup is poured into them.  This frosting is also great on angel food cake.  -Kristin

1 cup sugar
1/3 cup water
1/3 teaspoon cream of tarter
1/3 cup egg whites
1 1/2 teaspoon vanilla

• In a saucepan combine the sugar, water and cream of tarter.  Heat to 242 degrees.  
• While syrup is cooking beat the egg whites until stiff enough to hold a point.
• Pour hot syrup very slowly in a steady, thin stream into stiffly beaten egg whites; beating constantly.
• Add the vanilla.
• Beat until frosting holds shape.  About 7 minutes :)!!  

Mini Rocky Road Cookies

These are so good.  I am a huge fan of chocolate and marshmallows and these really hit the spot for a craving.  I adapted this recipe from Two Peas and Their Pod.  The only thing I did differently is lessened the amount of almonds to 1/2 a cup. -Kristin

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Dutch processed cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 cup Mallow Bits
1/2 cup chopped almonds

• In a bowl combine the flour, soda, salt and cocoa and set aside.
• In a mixing bowl cream the butter with the sugars.
• Mix in the eggs and vanilla.
• Slowly mix in the dry ingredients.
• Stir in the chocolate chips, Mallow Bits and chopped almonds.
• Place on desired cookie size on lightly greased baking sheet and bake at 350 for 8 minutes.  (The original recipe calls to make them into rounded teaspoons but mine were more like rounded Tablespoons and the same baking time)