BLT Wrap Sandwiches

I found this recipe online. It looks delicious. It looks like a great idea to make on these HOT summer nights.

3 ounce Package Vegetable Flavored Cream Cheese, Softened
4 (10 inch) Flour Tortillas
2 Tomatoes, Seeded and Chopped
1 Avocado, Chopped
2 Cups Mixed Salad Greens
10 Slices Bacon, Fried Crisp and Crumbled
1/3 Cup Ranch Salad Dressing

Spread some of the cream cheese on each flour tortilla. In a large bowl combine tomatoes, avocado, salad greens, cooked bacon, and ranch salad dressing and mix well. Place on tortillas and roll up. Serve immediately. Makes 4 Sandwiches.

Crapes

I LOVE this Crape recipe. My sister-in-law gave me a crape maker a couple of years ago for Christmas. I LOVE it. However, if you don't have a crape maker, you can still make them on the stove. It is just a little more work! You can fill crapes with anything you want but this is the way my family LOVES them.

Crapes:
3 eggs
1 Cup Flour
1/4 Teaspoon Salt
2 Tablespoons Sugar
2/3 Cup Buttermilk
2/3 Cup Water
2 Tablespoons Butter, Melted

Mix in blender. Let stand 1/2 hour. Makes about 8 - 8 inch crepes.

Filling:
8 oz. Cream Cheese
1/4 Cup Powdered Sugar
8 oz. Cool Whip

Mix together. Put a spoonful inside each crape and then roll each crape and drizzle with berry mixture.

Berry Mixture:
Purchase frozen Berry Medley and add sugar to taste. (I added 1/4 c. sugar to 24 oz frozen berries.) Drizzle a spoonful of berry mixture over each filled crape. YUMMY!

Caribbean Rice & Beans

2-3 Teaspoons Vegetable Oil
1 Small Onion, Chopped
1/2 Cup Red Pepper, Sliced
1/2 Green Pepper, Sliced
2 Cloves Garlic, Minced
2 Cans Black Beans, Rinsed & Drained
2 Tablespoons White Vinegar
3 Cups White Rice Cooked
1 Tablespoon Oregano

Heat oil in skillet and saute onions, peppers, and garlic until softened. Add black beans and vinegar. Bring to a boil. Reduce heat to low. Cover. Simmer for 5 minutes. Stir in rice and oregano. Heat through.

Spaghetti and Meatballs

Meatballs:
18 Single Saltine Crackers, Ground Up
2 Eggs
1 Pound Hamburger
1 Clove Garlic, Minced
2 Tablespoons Parsley
1 Teaspoon Salt
1 Teaspoon Oregano
Dash of Pepper

Combine and form into balls. Brown and then add to sauce mixture.

Sauce:
3/4 Cup Onion, Chopped
1 Clove Garlic, Minced
2 Tablespoons Vegetable Oil
2 (1 Pound) Cans Tomatoes
2 (6 Oz.) Cans Tomato Paste
1 Cup Water
1 Tablespoon Sugar
1 1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 1/2 Teaspoon Oregano
1 Bay Leaf

Combine and simmer uncovered for 30 minutes. Add browned meatballs and simmer for an additional 30 minutes more. Serve over spaghetti.

Cafe Rio Tacos

Meat:
4 Pounds Boneless Skinless Chicken or Pork Loin
1 1/2 Cup Brown Sugar
1 1/2 Cup Salsa
1 Can Cola Beverage or Root Beer

Put everything into the crock pot for 8 hours on low. Remove meat and shred. Skim fat off juices. Put meat back into crock pot and let juices absorb into meat. Works well to make ahead and freeze.

Cilantro Ranch Dressing:
1 Package Hidden Valley Ranch Dressing Mix
3 Tablespoons Salsa Verde
1/2 Teaspoon Tabasco Sauce
1/2 Bunch Fresh Cilantro
2-3 Small Cloves Garlic
3/4 Cup Mayonnaise
2/3 Cup Sour Cream
Grated Lime Peel and Juice From One Lime
Buttermilk to Thin to Correct Consistency

Place all ingredients into blender and mix until smooth.

Cilantro Lime Rice
1 Cup Uncooked Converted White Rice
1 Teaspoon Butter
2 Cloves Garlic, Minced
1 Teaspoon Grated Lime Peel
1 Can (15 ounces) Chicken Broth
1/4 Cup Water
2 Tablespoons Freshly Squeezed Lime Juice
2 Teaspoons Sugar
3 Tablespoons Freshly Cilantro, Chopped

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.

Assembly for Salad or Tacos:
Lettuce
Chicken or Pork
Purple Onion, Chopped
Tomatoes, Diced
Fresh Cilantro, Chopped
Cheddar Cheese, Grated
Sour cream
Salsa
Cilantro Dressing
Cilantro Lime Rice

Serve over tortilla chips or flour tortillas.

Hamburger Hawaiian

This recipe is yummy! A friend gave me this recipe and it has become a family favorite!

1 1/4 Pound Ground beef
1/2--2/3 Cup Bread or Cracker Crumbs
1/2 Cup Onion, Chopped
1 Teaspoon Salt
A little milk (I use about 2 TBSP. or so--not much)
1 Egg
1 Can Pineapple Chunks
2 Tablespoons Cornstarch
1/4 Cup Vinegar
1/4 Cup Brown Sugar
2 Tablespoons Soy Sauce
1 Cup Green Pepper, Chopped (I don't use pepper)

Combine beef, crumbs, onion, salt, milk and egg, like a meatloaf. Shape into about 10-12 small patties (2-3 in.). Brown patties in a large skillet. Drain off fat. Drain pineapple, reserving syrup. Add water to reserved syrup to equal 1 C. liquid and mix with cornstarch, vinegar, brown sugar, and soy sauce. Pour mixture over hamburgers. Simmer until thickened and clear, stirring carefully with spatula, so you don't break up hamburger patties. Add pineapple and green pepper for the last 10-15 minutes of simmering. Serve with rice.

NOTE: I always double this recipe to feed my family. Also, I brown the patties until they are done (not overcooked), and then add the sauce, and cook until it is thickened and clear. Then I add the pineapple and heat through--I rarely have to leave the hamburger patties in for 10-15 more minutes like the recipe says. It also works to bake the patties in the oven for about 20 minutes or so at about 350'. Once the patties are baked through, pour the sauce over them, let them cook longer until the sauce is thickened and clear, stirring it occasionally. I like them better browned in a skillet better, however. Also, for the bread crumbs, I have just used the already prepared bread crumbs that you can buy in the baking section at the store. Any crushed cracker crumbs would work, too.

Fruit Pizza

I made this for a work barbecue last night. It was a huge hit. Everyone loved the crust. I didn't take a picture but will try to make it again soon so that I can.

Crust:

1 Yellow Cake Mix
1/4 Cup Margarine, Melted
1/4 Cup Water
2 eggs
1/4 Cup Brown Sugar

Mix all ingredients together in a bowl. Spread into a greased jelly roll pan. (The batter will be thick. It will be easier to spread if you get your fingers wet.) Bake at 350 degrees for 15-20 minutes. It will look golden brown.

Topping:

1 Package Cream Cheese, Softened
1/2 Cup Powdered Sugar
1 Teaspoon Vanilla
1 Medium-Size Cool Whip

Mix together until smooth. Spread over crust. Top with your favorite fruits: kiwi, peaches, pineapple, blueberries, strawberries, mandarin oranges.

Croissants

I will admit up front that I am not a roll making person. I love to make bread and think I am pretty good at it. However, I have not had much success on making rolls. My sister, Alyson, gave me this recipe and said it is super easy. It is one you can make up to four days ahead and store in your fridge until you are ready to make them. I am going to mix a batch up today and make them tomorrow for Sunday dinner. I will post pictures tomorrow!

1 package Yeast
1 Cup Warm Milk
1/4 Cup Evaporated Milk
1 1/2 Teaspoons Salt
1/3 Cup Sugar
1 Egg
5 Cups Flour
1/4 Cup Butter, Melted and Cooled
1 Cup Butter, Cold

1. Soften yeast in warm water.
2. Add milk, salt, sugar, egg and 1 cup flour.
3. Beat until smooth.
4. Add melted and cooled butter.
5. In a food processor, put the remaining flour (4 cups) and 1 cup cold butter. Cut into chunks. Process just until it looks like peas.
6. Pour the dry mixture into the liquid mixture and mix until blended. Do not overmix.
7. Put into a large Ziplock bag and put it in the fridge. It should get cold, at least five hours, and it can stay in there for as long as four days.

When you are ready to bake:
1. Remove the dough from the bag and knead with just a dusting of flour on disinfected counter 6-8 times.
2. Divide the dough into 3 sections. If you want smaller rollers, divide into four sections.
3. Keep only one section at a time out to work with. Keep the rest refrigerated.
4. Roll the section into a large circle, at least 12 inches in diameter.
5. With a pizza cutter, divide the circle into 8 wedges.
6. Roll each wedge toward the center.
7. Place wedges point down approximately 2 inches apart on a parchment lined baking pan.
8. Let rise in a warm place for 2 hours or until doubled in size.
9. Preheat oven to 325.
10. Bake 20 minutes or until lightly browned.

Dill Dip

1 Cup Mayonnaise
1 Cup Sour Cream
1 Tablespoon Parsley Flakes
1 Tablespoon Minced Onion
1 Teaspoon Dill Weed
1 Teaspoon Bon Appetite

Mix together and refrigerate. Serve with fresh vegetables.

Honey Dijon Pork Chops

Don't stick your nose up just yet. I am a mustard person but I HATE Dijon mustard. I throw out any recipe with it in. I had this while staying with my sister in Utah and I thought it was delicious! Give it a try.

6 Boneless Pork Chops
1/2 Cup Honey Dijon Mustard
3 Tablespoons Worcestershire Sauce
1 Cup Italian Bread Crumbs

Mix the Honey Dijon mustard the Worcestershire Sauce together. Dip each pork chop in the mixture and then coat in the bread crumbs. Place on a broiler pan. Place in the oven and broil 10-12 minutes on each side.

Dipping Sauce:
1/2 Cup Mayonnaise
1/4 Cup Yellow Mustard
1/4 Cup Honey

Mix together. Serve as a dipping sauce for pork chops.

Strawberry Rhubarb Sauce

I have a very healthy rhubarb plant. I am always looking for ways to use all that rhubarb. We made this the other night and served it over vanilla ice cream. It was delicious!

2/3 Cup White Sugar
1/2 Cup Orange Juice
5 Teaspoons Cornstarch
1 1/2 Teaspoons Vanilla Extract
4 Cups Fresh Strawberries, Sliced
1 Cup Rhubarb, Sliced
5 Drops Red Food Coloring (Optional)

Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook stirring occasionally, until tender 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring. Serve warm or cold.

Hashbrown Quiche

This is one of those breakfast casseroles. I made it for a youth breakfast the other morning. It was really good.

1 24 Oz. Package Shredded Hashbrowns, Thawed
1/2 Cup Melted Butter
1 Cups Monterey Jack Cheese, Shredded
1 Cup Half & Half or Milk
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cups Cheddar Cheese, Shredded
2 Cups Ham, Diced (I used sausage instead)
6 Eggs

Grease 9x13 pan. Press thawed hashbrowns between paper towels to remove excess moister. Press hashbrowns into a 9x13 pan and brush with melted butter. Bake at 425 for 25 minutes. Remove from oven. Layer cheeses and sausage. Beat milk, eggs, salt and pepper in a blender. Pour over the top. Cover and refrigerate overnight. Bake the next morning at 350 for 15-20 minutes. You don't have to make this the night before. If you don't make it the night before, just bake once you have poured the egg mixture over the top at 350 for 30-40 minutes.

Raspberry Lemonade

This drink is great for those hot summer days!

10 Oz. Frozen Raspberries (use juice)
1/2 Cup Fresh Lemon Juice
1 Cup Sugar
Ice

Boil frozen raspberries in 2 cups water for about 2 minutes. Put ice into a clear pitcher (just for looks!). Add all ingredients into pitcher, mix well. Add water to taste.

Yummy Vegetable Salad

1 Head Broccoli
1 Head Cauliflower
1/2 Cup Fried Bacon
1/4 Cup Sunflower Seeds, Shelled
1 Small Red Onion, Chopped

Cut broccoli and cauliflower into bite-size-pieces. Crumble cooked bacon. Mix all ingredients together.

Dressing:
1/4 Cup Sugar
1/2 Cup Mayonnaise
1 Tablespoon Apple Cider Vinegar

Mix with vegetables and marinate in refrigerator for at least two hours before serving.

Frosted Pineapple Salad (7-Up Salad)

2 Packages (3 Oz) Lemon Jell-O
2 Cups 7-Up
1 Can Pineapple Tidbits
2 Cups Boiling Water
2 Bananas
1 Cup Miniature Marshmallows

Dissolve Jell-O in boiling water. Add 7-Up and chill until slightly thickened. Add drained pineapple, sliced bananas, and marshamllows. Pour into a 9x13 pan. Chill until set.

Topping:
1/2 Cup Sugar
1 1/2 Teaspoon Cornstarch
1 Beaten Egg
1 Cup Pineapple Juice

Boil until thickened and cool. Add 1 cup Cool Whip to cooled mixture. Spread on set salad.