Monday, December 28, 2009

Recipe Round-Up


IMG_0900While I was in Utah, I got some awesome new recipes (this one’s for you, Marsel). I had Mom borrow Grandma Johnson’s recipe box and I spent one morning taking pictures of every single recipe in that box (front and back). This is her famous cream puff recipe. I love that you can tell it has been well used and that it has her pretty cursive handwriting. Below are some more great recipes I got while in Utah. Hope you enjoy (feel free to share any recipes you make a lot in the comments).

Southwest Eggrolls

1/2 red (or green) bell pepper (chopped)
1/4 bunch green onions (chopped)
1 small can jalapenos (or if you don’t like spicy food you could use green chilies)
1 can black beans (rinsed)
1 c corn (frozen or canned)
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
2-3 cooked chicken breasts (shredded)
1/2 brick Monterey jack cheese (grated)
8-10 flour tortillas

Mix all the ingredients together and put some in the tortillas and roll them up. Place on a cookie sheet and bake in the oven at 400 degrees for 17-20 minutes. Cover w/ foil for the first 15 minutes to prevent them from drying out and uncover for the last 2-5 minutes of baking.

Dipping Sauce

1/4 c mashed avocado
1/4 c mayonnaise
1/4 c sour cream
1 Tbs milk
1 1/2 tsp white vinegar
1/2 tsp salt
1/8 tsp onion powder
garlic powder & pepper to taste

Mix together.

Artichoke Dip

2 cans artichoke hearts
2 c mayo
1 1/2 c parmesan cheese (not the powdered kind, but fresh kind)
2 c Monterey jack cheese
1 c cheddar cheese
2 small cans of diced green chilies
Garlic salt to taste

Mix and put in a greased 9x13 pan. Bake at 350 degrees for 20-30 minutes (it should be brown and bubbly on top). Serve w/ crackers.

Peanut Butter Bars

1 2/3 c graham cracker crumbs
2 sticks melted margarine
1 lb powdered sugar
1 1/2 c peanut butter

Mix & press into an ungreased pan. Melt 12 oz of chocolate chips in the microwave (stir every 30 seconds so it doesn’t burn). Pour the melted chocolate over the peanut butter bars and let cool before serving. They are AH-MAZING and I think they taste like Reese’s peanut butter cups.

Pistachio Jello Salad

2 3 oz pkg Jello instant pistachio pudding
1 regular size can of undrained crushed pineapple (about 2 1/2 cups)
2 c miniature marshmallows (pastel colored)
1 c walnuts (optional)
2 9 oz tubs of Cool Whip

Stir the dry pudding mix and crushed pineapple (with juices) together. Add Cool Whip, marshmallows, and nuts. Serve immediately or refrigerate.

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