Brownies

BROWNIES

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
•  
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Chicken Tortilla Soup

CHICKEN TORTILLA SOUP

1 pound cooked chicken, shredded (I usually do two to three breasts, depending on the size)
1 15 oz. can petite diced tomatoes (or regular diced is fine)
1 10 oz. can of red enchilada sauce
1 medium onion, chopped
1 small can of diced green chilis
2 or 3 cloves of garlic, mashed
2 cups water
1 14.5 oz. can of chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 10 oz. package of frozen corn or 1 can whole kernel corn, drained
1 T. chopped fresh cilantro (or 1 tsp. dried)
1 can of black beans, rinsed and drained (the recipe doesn't call for this, but I like it)

Place chicken, tomatoes, enchilada sauce, onion, chilis, and garlic into the crockpot. Pour in broth and water. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, cilantro, and beans (if using). Cover and cook on low for 6-8 hours or high for 3-4 hours. Garnish with sour cream, cheddar cheese, and tortilla chips.

*I posted a similar recipe a few years ago, but this one has flavor beyond belief. I put it all in my crockpot & let it do the work for me. I put the chicken in raw normally & then shred it before serving. It falls apart beautifully! Or you can use canned chicken, which is what I recently did when I made this for my sister's family. Oh, and I like to crunch up some tortilla chips & put a little shredded cheese in the bottom of my soup bowl before I ladel the soup. Then, I add more to the top.

Masaman Curry

2 Tbsp vegetable oil
1 can coconut milk (nina doubles, sometimes tripples)
3 Tbsp fish sauce
1/4 cup sugar
1/3 cup roasted peanut or cashew
2 (optional) carrots (peel, cut into 1" long)
3 Tbsp masaman curry paste (nina does 2 Tbsp to make it less spicy)
1-1 1/2 1bs chicken or beef (cut into stew size)
2 Tbsp tamarind liquid
2-3 medium size potatoes (cut up into big chunk of pieces)

Tips: Masaman tastes great if you let it sit overnight so that the spices penetrate the meat and potatoes. I find that the tastes don't come together until the next day.

1) On medium heat, put vegetable oil in a pot, then add masaman curry paste. Stir fry 2-3 minutes.

2) Add 1/3 can of coconut milk, stir fry for 4-5 minutes until they are bubble red.

3) Add chicken or beef, stir[fry for about 5-8 minutes.

4) Add the rest of coconut milk and 3/4 can of water (using coconut milk can)

5) If using chicken, you can add potatoes, carrots now.

6) If using beef, simmer for 30 minutes or until beef are tender, then add potatoes, carrot.

7) Add fish sauce, sugar, tamarind liquid, roasted peanut or cashew.

8) Simmer for 30 minutes. If curry sauce is too thick, add a little water. If it's too much liquid, simmer longer to thicken it.

9) Remove from heat.

10) As always, taste it and if you find that the recipe to be too mild, add a little fish sauce or sugar or tamarind to suit your personal taste. If it's too spicy, use a little less curry paste paste next time. Adjusting this recipe until it's perfect for you! Enjoy!!!

Pancakes by Daisy and Poppy

1 cup milk

1 cup flour

pinch of salt

1 egg

any fruit you want:

shredded pair

raspberries

banana

strawberries

blueberries

blackberries

fry using butter

serve with honey and yogurt

serves 4

Salsa

1/2 bushel tomatoes - peeled

12 long Anaheim

2 Jalepeno

4 lg. onions

2/4 c. vinegar

1 Tblsp. oregano

1 Tblsp. salt

5 Tblsp. cumin

3 Tblsp. sugar

Chop tomatoes, peppers and onions. Mince garlic. I add 1/2 c. of lime juice to mine. Adjust the heat based on how many Jalepeno's and seeds you include.

Cook down for 3 hours. Process 15 min for pints in steam or water bath (30 min for bigger jars).

Luscious Lime Whip Jello

1 3-oz pkg. lime gelatin (dry)
1 reg size can crushed pineapple, drained
8 oz creamed cottage cheese
1 4-1/2 oz container Cool Whip, thawed

Gently combine all ingredients and refrigerate until well chilled.

Serves 6

We change the flavor of jello to orange and add strawberries , whatever sounds good.

Grilled Avocado Quesadillas

Recipe and photo from favfamilyrecipes.com/

These are some of the best quesadillas I have ever had. These can be made for lunch, dinner, appetizers.. whatever you see fit. We couldn't stop eating these. They are so good and packed with fresh flavor! If you don't have a grill or don't feel like grilling--just toast them under the broiler for a few seconds.

1 (6oz.) can sliced black olives, drained
3 firm-ripe avocado, halved, pitted, peeled and diced
1/2 red bell pepper, finely chopped (or 2 baby bell peppers)
1 jalapeno, finely chopped
1/3 cup fresh chopped cilantro
2 tbsp red onion, finely chopped
Juice of 1 lime
Kosher salt to taste
Black pepper
4 large flour tortillas
cheddar cheese (or Monterey Jack), shredded

Heat up the grill and spray with cooking spray.

Chop all of the vegetables. Stir together olives, avocado, bell pepper, jalapeno, cilantro, onion and lime juice. Season with sea salt and pepper to taste.

Place tortillas on the grill and grill for about 45-60 seconds or until the tortilla starts to get golden-brown grill stripes. Flip the tortillas and cover with cheese; grill until cheese is melted and tortilla is crisp and slightly browned on the bottom. Divide avocado mixture among the tortillas, cut each tortilla into 4 wedges and serve immediately.