Black Bean Salsa

2-3 avocados (diced
1 Can corn drained
1 Can black beans drained
1 pkg zesty Italian dressing made per package
Juice from one line
4-5 Roma tomatoes diced
1/2 Bunch green onion chopped
1/2 bunch cilantro chopped
1 red pepper chopped
salt and pepper to taste

Mix all ingredients together and serve with chips

Creamy Crockpot Tortellini Soup

Ingredients:
24 oz jar of spaghetti sauce
2 Cups water
1/4 Cup diced onion
3-4 garlic cloves minced
1/2 Cup diced carrots
1 lb ground beef browned
4 Cups loosely packed fresh spinach leaves
4 Cups beef broth
8 oz cream cheese
8 oz sliced fresh mushrooms
16 oz cheese tortellini

Instructions
1.  Combine spaghetti sauce, water, meat, onion, garlic, carrots, spinach, cream cheese, beef broth, and mushrooms in a slow-cooker.  Cook on low for 7 hours or 5 hours on high.
2.  Before adding tortellini, take a whisk to your soup to break up any chunks of cream cheese.  Stir in frozen tortellini.  Cover and cook for 20-30 minutes or until tender and hot.

Killer Cupcakes

 4 - one ounce squares semisweet chocolate
1 tsp vanilla
2 sticks butter
4 eggs
1 ½ cups sugar
1 cup flour

Filling
8 oz cream cheese softened
1/4 cup sugar
1 egg beaten
dash of salt
3/4 Cup semi-sweet chocolate chips (I used mini chocolate chips - and thought they were so cute.)

Makes about 20-22 cupcakes.  Preheat oven to 350 degrees.   Line muffin tins with paper cupcake liners. In top of a double boiler over simmering water, (I just put the chocolate and butter and vanilla in a regular pan right on the heat - but watched it really closely).  Melt chocolate with vanilla, butter.  In large bowl beat the eggs until thick and add the sugar.  Beat in the flour.  Fold in the butter chocolate mixture.  Spoon into tins filling the cups 2/3 full.

Filling - Mix the cream cheese, sugar, egg and salt until just blended.  Stir in the chocolate chips.  Drop a rounded teaspoon of filling onto the top of each cupcake.  Bake for 30 minutes.

Photo cred blisstree.com

My Perfect Rice Krispie Treat

In a large pot add 2 cubes butter melted until hot and bubbly.  Turn off heat and stir in 1 bag of mini marshmallows until smooth.  Blend in 8 cups of Rice Krispies and put into a greased casserole dish.  Let cool before cutting into the treats. (Fun variation.  After putting them into the pan. pour crushed butterfinger bits on top.  Pat in to make sure the candy sticks.)  Yes add that much butter - these are fantastic. 

Lemon Pepper Chicken Kabobs with Soda Pop Marinade

 

Author: Si Foster, A Bountiful Kitchen

Serves: 4-6 servings

Ingredients

• for sauce:
• 1 cup (not can) of Sprite or other Lemon Lime soda, not sugar free
• ½ cup soy sauce*
• ½ cup canola or vegetable oil
• 1 teaspoon crushed garlic or ½ teaspoon garlic powder
• 1 tablespoon lemon pepper, plus additional for sprinkling on kabobs before grilling
• 2 tablespoons honey
• kabobs:
• 3 large chicken breast halves or about 2¼ lbs chicken, cut into 1½ inch cubes**
• suggested vegetables:
• 3 large bell peppers, assorted colors, seeded and cut into chunks
• 1 regular size onion, cut into chunks, mushrooms, about 1 lb, halved, cherry or grape tomatoes, cut up fresh pineapple chunks, f1-2 small zucchini, green or yellow
• wood skewers

Instructions

1. Mix together all of the marinade ingredients in a bowl with a whisk.
2. Cut up the chicken and place in bowl of marinade.
3. Place in refrigerator for 1-4 hours.
4. Run the skewers under cold water, shake off excess water.
5. When ready to thread the skewers, drain the marinade off the chicken and discard. Carefully thread the meat and vegetable onto the skewers, alternating meat and vegetables, fruit may also be added, see notes about vegetable choices.
6. Turn on grill to medium heat or about 400 degrees about 15 minutes before cooking kabobs.
7. When ready to cook, place kabobs on hot grill. Barbecue for about 6-8 minutes then carefully turn so opposite side of kabob is exposed to grill. Cook for additional 6-8 minutes.
8. Remove and check one of the thicker pieces of meat to make sure it is cooked thru.
9. Place on platter and cover with foil until ready to serve.

Texas Sheet Cake

3/4 lb butter (3 sticks)
4 TBS cocoa
1 Cup water
2 Cups flour
2 Cups sugar
1/2 Cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla
Icing:
1/2 Cup butter
4 TBS cocoa
6 TBS milk
1 pound powdered sugar
1-1 1/2 Cups pecan chopped
1 tsp vanilla

Melt and bring to boil butter, cocoa and water.  Sift together flour and sugar.  Pour hot mixture into sugar mixture then add buttermilk, eggs, baking soda and vanilla.  mix well.  Prepare pan by spraying with PAM.  Pour into long cookie sheet with sides and bake at 375 for 20 minutes.  Prepare icing while cake bakes.  In sauce pan bring to boil butter, cocoa, and milk; add powdered sugar and beat in; add pecans and vanilla.  Pour over cake as soon as it comes out of the oven.  Let cook and serve.

Sour Cream Enchiladas

1 pkg flour tortillas (corn size)
3 chicken breasts, cooked and diced
1 bunch green onions, chopped
1 pound yellow cheese grated
2 cans cream of chicken soup - undiluted
1/2 pint sour cream
1 can sliced olives
1 7 oz can diced green chilies

Spread a thin layer of sauce in the bottom of a 9 x 13 pan.  Mix together green onion, cheese and chicken.  In a different bowl make a sauce of soup, green chilies and sour cream.  Spread small amount of sauce down tortillas, then onion, cheese chicken mixture.  Put seam side down in prepared pan.  Pour remaining sauce over top.  Bake at 350 for 30 minutes.