Cooking Mamas

Tried and True Family Recipes

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Skinny Hawaiian Coleslaw

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Skinny Hawaiian Coleslaw

The perfect side dish for a picnic, potluck or barbeque!
Course: Salad
Cuisine: Hawaiian
Servings: 6

Ingredients

COLESLAW:

  • 1 c. shredded green cabbage
  • 1 c. shredded red cabbage
  • 1 c. sliced carrots
  • 1 c. diced pineapple fresh or canned in 100% Juice
  • 3 sliced green onions

DRESSING:

  • 1 T. grated gingerroot
  • 3 T. rice wine vinegar
  • 1 T. low sodium soy sauce
  • 1 1/2 tsp. honey
  • 1 tsp. sesame oil
  • 1/2 lime juiced
  • 1 tsp. black sesame seeds
  • 1/8 tsp. red pepper flakes

Instructions

  • COLESLAW: In a large bowl, combine green and red cabbage, carrots, pineapple, and scallions; set aside.
  • DRESSING: Add the ingredients to a mason jar, cover with a lid, and shake until combined. Pour dressing over slaw; toss to coat.
  • Cover and refrigerate for at least 30 minutes prior to eating, to allow the flavors to marry.

Watermelon Rind Pickles

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Watermelon Rind Pickles

If you've never tried these, you're in for a treat! Watermelon pickles are perfect for entertaining. Enjoy on a relish tray with meats and cheeses and other pickled veggies OR eat them right out of the jar!
Course: Canning
Cuisine: American
Servings: 1 pint jar

Ingredients

  • 4 c. water
  • 1 T. coarse salt
  • 2 c. prepared watermelon rind ***see instructions below
  • 3/4 c. granulated sugar
  • 1/2 c. cider vinegar
  • 1 allspice berry
  • 4 peppercorns
  • 4 whole cloves
  • 1/2 tsp. pickling spice
  • 1/4 tsp. celery seeds
  • 1 long slice fresh gingerroot

Instructions

  • In large saucepan, bring 4 cups water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5-8 minutes. Strain. Transfer rinds to a medium bowl.
  • In saucepan, combine sugar, cider vinegar, allspice, peppercorns, cloves, pickling spice, celery seeds and gingerroot. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 8-10 minutes, until slightly reduced.
  • Pour brine over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day.
  • Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.

Notes

***Cut watermelon pulp from rind, leaving thin layer of pink on rind. Cut green outer skin from rind; discard. Cut enough rind into 1 x 1/2-inch pieces to measure 2 cups.

Raspberry Sorbet

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Raspberry Sorbet

This refreshing non-dairy dessert is so easy to make. It's the perfect treat on a hot summer day!
Course: Dessert
Cuisine: Italian
Servings: 4

Ingredients

  • 6 c. fresh raspberries frozen OR 2 (12 oz.) bags frozen raspberries
  • 1/2 c. granulated sugar
  • 1/2 c. cold water
  • 2 T. fresh lime juice

Instructions

  • Clean raspberries. Freeze fruit in an even layer on a large baking sheet.
  • In a small saucepan, simmer sugar and water, until the sugar dissolves; allow simple syrup to cool.
  • Pulse frozen raspberries and lime juice in a food processor until coarsely chopped. With machine running, pour in the cooled simple syrup; Process until the mixture is smooth.
  • Press the raspberry mixture through a fine mesh sieve to remove most of the seeds.
  • Transfer to an airtight container, and freeze until firm OR pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. The sorbet will be somewhat soft after churning, but will firm up after freezing.
  • Scoop sorbet into glasses and enjoy!

No-Bake Chocolate Cookies

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No-Bake Chocolate Cookies

Growing up, my mom used to call these gems “chocolate drops.” A fun and easy treat that requires no eggs, flour or baking!
Course: Dessert
Cuisine: American
Servings: 21 cookies

Ingredients

  • 1/2 c. salted butter cut into cubes
  • 1/2 c. whole milk
  • 1 c. granulated sugar
  • 1 c. brown sugar packed
  • 1/4 c. cocoa powder
  • 2/3 c. creamy peanut butter
  • 1 1/2 tsp. vanilla extract
  • 3 c. old fashioned oats

Instructions

  • Line two baking sheets with parchment or wax paper; set aside.
  • In a saucepan over medium heat, melt the butter. Whisk in milk, sugars, and cocoa powder stirring constantly; bring mixture to a boil stirring constantly.
  • Once mixture begins to boil, boil for exactly 1 minute (Use a timer, it’s important not to over or under boil) then remove from heat.
  • Whisk in peanut butter and vanilla extract, stirring until peanut butter is completely melted into the mixture.
  • Using a wood spoon, stir in oats until well coated. Drop cookie mixture by 1 1/2 to 2 tablespoonful size onto prepared baking sheet.
  • Allow cookies to cool before serving. The cookies will harden as they cool. To speed things up, refrigerate them until set.

Bow Tie Pasta with Lemon Cream Sauce, Spring Peas, and Asparagus

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Bow Tie Pasta with Lemon Cream Sauce Spring Peas and Asparagus

A delicious Spring dinner in under 30 minutes!

Course: Entrée, Side Dish
Cuisine: Italian
Servings: 6

Ingredients

  • 1/2 lb. (8 oz.) farfalle (bow-tie) pasta
  • 1 lb. fresh asparagus ends trimmed, cut into 1 1/2-inch pieces
  • 1 c. frozen petite peas
  • 1 T. butter
  • 1 clove garlic minced
  • 1 c. vegetable broth
  • 1 tsp. cornstarch
  • 1/3 c. heavy cream
  • 3 T. lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 dash red pepper flakes
  • lemon slices (optional)

Instructions

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Add the asparagus to the boiling water the last few minutes of cooking time.
  • Place the frozen peas in the bottom of a colander, and drain the pasta and asparagus over the peas; set aside.
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add the garlic; sauté for 30-60 seconds, until fragrant.
  • In a small bowl, stir together vegetable broth and cornstarch until well blended; slowly whisk into the butter and garlic. Bring to a boil, stirring constantly, until the mixture begins to thicken.
  • Remove from the heat and stir in the cream, lemon juice, salt, pepper and red pepper flakes.
  • Add pasta and veggies to the cream sauce; gently toss to coat.
  • Garnish with lemon slices and season with more pepper, if desired. Serve immediately.

Notes

Cook’s Note: I added sugar snap peas too!

Strawberry Shortcake Ice Cream Cake

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Strawberry Shortcake Ice Cream Cake

When I was a kid, “Strawberry Cap’n Crunch Ice Cream Bars” were my absolute favorite! My brothers and I would chase the ice cream truck just to get them! Now, I can relive my childhood memories with this delicious cake!
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

  • 1 (16.25 oz.) box white cake mix prepared
  • 1 1/2 quarts strawberry ice cream softened, not melted
  • 1/2 c. diced fresh strawberry
  • 1 1/4 oz. freeze dried strawberries (Trader Joes)
  • 2 1/2 oz. Nilla wafers
  • 1 (16 oz.) tub vanilla icing
  • whipped topping for decorating
  • fresh strawberries for decorating

Instructions

  • Prepare cake mix as directed on box. Pour batter into two 9-inch round cake pans, bake according to package directions. Remove from the oven and allow cakes to completely cool.
  • Trim the tops off each cake, leaving a flat surface. Lay the first cake layer into a 9-inch springform pan.
  • In a large bowl, combine the softened strawberry ice cream with fresh cut strawberries.
  • Spread the ice cream mixture over the first cake layer. Top with second layer cake, cut side down, gently pressing it into place. Cover and freeze for at least 3-4 hours or overnight.
  • Using a food processor, pulse vanilla wafer cookies into crumbs; pour into a bowl. Process the freeze-dried strawberries the same way; add to bowl, stir to combine. Cover tightly, until ready to use.
  • Remove the cake from the springform pan; using a sharp knife, cut off excess ice cream, making a smooth edge. Quickly frost the top and sides of cake with vanilla icing.
  • Sprinkle the vanilla wafer cookies and freeze-dried strawberries on the top and sides of the cake.
  • Loosely cover cake and freeze until ready to serve.
  • Just before serving, garnish with whipped topping and fresh strawberries.

Slow Cooker Korean Beef Tacos

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Slow Cooker Korean Beef Tacos

Serve Korean Beef over a bowl of sticky rice, wrapped in corn tortillas or lettuce leaves, and add your favorite taco toppings!
Course: Entrée
Cuisine: Korean
Servings: 6

Ingredients

  • 1 (3 lb.) boneless beef chuck roast trimmed
  • Salt and ground black pepper
  • 1/2 med. yellow onion diced
  • 10 cloves garlic peeled
  • 1/2 c. dark brown sugar
  • 1/3 c. low sodium soy sauce
  • 2 T. garlic chili paste (from the Asian isle)
  • 1 (1-inch) piece fresh ginger root peeled and grated
  • 2 T. seasoned rice vinegar
  • 1 T. sesame oil
  • 12-16 (6-inch) Corn tortillas or lettuce leaves
  • Sticky rice for serving
  • Your favorite taco toppings

Instructions

  • Season both sides of the roast with salt and pepper. Place the roast into the slow cooker; add onions and garlic.
  • In a medium bowl, whisk together brown sugar, soy sauce, chili paste, ginger root, rice vinegar, and sesame oil until combined. Pour over roast and veggies.
  • Cook on HIGH for 4-5 hours or on LOW for 7-8 hours. Shred meat with two forks and gently stir back into the cooking liquid.
  • Serve Korean Beef over a bowl of sticky rice, wrapped in corn tortillas or lettuce leaves, and add your favorite toppings: Thinly sliced carrots and cucumber, chopped cilantro and green onions, or coleslaw mix tossed with 1 tablespoon soy sauce and 2 tablespoons rice vinegar, season with salt and pepper to taste. Pass the chili paste around the table for more added heat if desired, Enjoy!

Rhubarb Bars

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Rhubarb Bars

These sweet and tangy bars with a shortbread crust are just like lemon bars but with a rhubarb twist, Enjoy!
Course: Dessert
Cuisine: American
Servings: 24 bars

Ingredients

RHUBARB PUREE:

  • 3 c. chopped rhubarb
  • 1/2 c. granulated sugar
  • 1/4 c. water

CREAM CHEESE SHORTBREAD:

  • 5 oz. cream cheese room temperature
  • 1/2 c. unsalted butter room temperature
  • 2/3 c. granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1 1/3 c. all-purpose flour

RHUBARB CURD:

  • 4 lg. eggs
  • 3/4 c. granulated sugar
  • rhubarb puree from above
  • 7-8 drops red dye optional
  • 2 tsp. vanilla extract
  • Zest of 1 lemon
  • 3 T. lemon juice
  • 1/2 tsp. salt
  • 1/2 c. all-purpose flour
  • Confectioner's sugar for dusting

Instructions

  • RHUBARB PUREE: In a medium pot, combine chopped rhubarb, sugar, and water and heat over medium heat for 10-12 minutes, or until the rhubarb is completely broken down. Transfer mixture to a blender and puree until smooth; set aside.
  • Preheat the oven to 350 degrees. Line a 9x13-inch baking dish with parchment paper and set aside.
  • CREAM CHEESE SHORTBREAD: With a hand mixer or standing mixer fitted with a whisk attachment, cream the butter, cream cheese, sugar, salt, and vanilla extract until light and fluffy, about 2 minutes. Turn the mixer to low speed and slowly incorporate the flour.
  • Press the dough firmly onto the bottom of the prepared baking dish, spreading evenly to the edges. Bake for 15 minutes. While the shortbread is cooking, make the rhubarb curd.
  • RHUBARB CURD: In a large bowl, whisk all ingredients except for the flour. Use as much red dye as you'd like, and remember that the color will fade a bit during cooking; once mixed, whisk in the flour.
  • Pour the rhubarb curd on top of the cream cheese shortbread, then bake for an additional 20 minutes to set the rhubarb.
  • Cool bars for at least 4 hours in the refrigerator. Cut into bars and dust with confectioners’ sugar.

Chicken Fajita Salad

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Chicken Fajita Salad

Tired of the same old salad? Spice it up with our colorful Mexican Fajita Bowl! Tender chicken, sautéed peppers and onions, drizzled with lime vinaigrette!
Course: Entrée
Cuisine: Keto, Mexican
Servings: 2

Ingredients

  • 1 head romaine lettuce chopped

DRESSING:

  • 3 T. olive oil
  • 3 T. lime juice
  • 1 tsp. brown sugar
  • 1 tsp. chili flakes
  • 1 tsp. salt

SEASONING:

  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. salt

CHICKEN FAJITAS:

  • 2 T. vegetable oil
  • 1 boneless, skinless chicken breast
  • 1 med. onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 avocado sliced & drizzled with lemon juice

Instructions

  • Place chopped romaine lettuce into a large bowl; set aside.
  • DRESSING: In a small jar, combine olive oil, lime juice, brown sugar, chili flakes, and 1 teaspoon salt: Place the lid on tightly, shake until well combined; set aside.
  • SEASONING: In a small bowl, combine chili powder, cumin, garlic powder and 1 teaspoon salt; set aside.
  • CHICKEN FAJITAS: Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken breast on one side of the pan, and the onions and peppers on the other side; sprinkle seasoning overall.
  • Sauté the onions and peppers for 4-5 minutes, stirring constantly. Flip the chicken, and cook for another 5 minutes, until the chicken is cooked through and vegetables are tender. Remove pan from heat.
  • Thinly slice the chicken into strips. Place chicken strips, onions, and peppers on top of the salad greens. Slice avocado and add to salad.
  • Toss everything together, serve immediately drizzled with dressing.

Sheep Cupcakes

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Sheep Cupcakes

These adorable sheep cupcakes are easy to make and sure to be a BIG hit at your Easter celebration!
Course: Dessert
Cuisine: American
Servings: 24 cupcakes

Ingredients

  • 1 (16.25 oz.) box Betty Crocker Super Moist vanilla cake mix
  • 2 (16 oz.) tubs Betty Crocker vanilla frosting
  • 1 (12 oz.) pkg. Wilton’s black fondant
  • 1 pkg. Wilton’s candy eyeballs

Instructions

  • Preheat oven to 350 degrees. Line two standard muffin pans with 24 white cupcake liners.
  • Prepare cake mix for cupcakes, and bake as directed; set aside to cool.
  • Meanwhile, roll the fondant by the teaspoonful into 24 balls; flatten to form the sheep’s head. With a toothpick poke two holes to make the nose. Roll fondant by 1/8 teaspoonful into a 48 balls; then roll into small logs to form the ears.
  • Fill 1 tub frosting into a 16-inch piping bag fitted with a small star tip. Starting in the middle of the cupcake, pipe circles to cover the top of 12 cupcakes; repeat with remaining tub of frosting.
  • Place a head and ears on top of each cupcake. Pipe two dots of frosting where the eyes go. Press candy eyes in place.

Lemon Cheesecake Topped with Lemon Curd and Fresh Berries

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Lemon Cheesecake Topped with Lemon Curd and Fresh Berries

My signature Cheesecake with Ginger Snap cookie crust, decked out with homemade lemon curd, and fresh seasonal berries, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

GINGER SNAP COOKIE CRUST:

  • 2 c. Ginger Snap cookie crumbs
  • 1/4 c. granulated sugar
  • 6 T. butter melted

CHEESECAKE:

  • 3 (8 oz.) pkg. cream cheese softened
  • 3 lg. eggs
  • 1 1/3 c. granulated sugar
  • 3 T. lemon juice
  • 1 tsp. vanilla extract
  • 1 tsp. finely grated lemon zest

LEMON CURD:

  • 8 lg. egg yolks
  • 2 T. finely grated lemon zest (about 2 lemons)
  • 1/2 c. plus 2 T. freshly squeezed lemon juice (about 3 lemons)
  • 1 c. granulated sugar
  • 1/8 tsp. salt
  • 10 T. cold unsalted butter cut into pieces
  • Fresh berries strawberries, raspberries and blueberries

Instructions

  • GINGER SNAP COOKIE CRUST: In a large bowl, combine the cookie crumbs with 1/4 cup sugar and melted butter. Press into the bottom and slightly up the sides of a 10-inch Springform pan. Place in the refrigerator until ready to use.
  • CHEESECAKE: Preheat the oven to 350 degrees.
  • Using a stand mixer, fitted with a paddle attachment, beat cream cheese on high speed until completely smooth. Add eggs, one at a time, beating until smooth after each addition. Continue to beat, gradually adding 1 1/3 cups sugar, then lemon juice and vanilla. Stir in lemon zest.
  • Pour into prepared crust and bake for 35 minutes. Remove the cheesecake from the oven. Cool on a rack for 30 minutes. Meanwhile, prepare Lemon Curd.
  • LEMON CURD: Combine yolks, lemon zest, lemon juice, and 1 cup of sugar in a heavy-bottom saucepan, whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
  • Remove the saucepan from the heat. Add salt and butter, one piece at a time, stirring until smooth. Strain the mixture through a fine sieve into a medium bowl.
  • Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set for at least 1 hour or up to 1 day.
  • Spread lemon curd over the cheesecake. Refrigerate for at least 5 hours over overnight. Top with fresh berries before serving.

Spring Cake Mix Sandwich Cookies

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Spring Cake Mix Sandwich Cookies

Course: Dessert
Cuisine: American
Servings: 15 sandwich cookies

Ingredients

  • 1 (18.25 oz.) box yellow cake mix
  • 1 lg. egg
  • 1/4 c. vegetable oil
  • 1/4 c. buttermilk
  • 1 T. multi-colored sprinkles
  • 1 (16 oz.) tub vanilla frosting
  • liquid food coloring yellow, blue, and red

Instructions

  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.
  • In a large bowl, combine cake mix, egg, oil, and buttermilk. Beat with an electric mixer on medium speed until smooth (dough will be stiff).
  • Using a cookie scoop, shape dough into 1-inch balls. Drop onto prepared baking sheets about 2-inches apart. With the bottom of a glass dipped in flour, flatten to 1/4 inch thickness. Top each with sprinkles.
  • With the bottom of a glass or cup dipped in flour, flatten to 1/4 inch thickness. Top each with sprinkles.
  • Bake for 8 to 10 minutes or until firm and the edges are lightly browned. Transfer to wire racks to cool completely.
  • Divide frosting among 3 small bowls. Tint frosting with food coloring: yellow-2 drops, blue-1 drop, and pink-1 drop of red.
  • Frost the bottoms of half of the cookies. Top with remaining cookies.

Notes

Cook's Note: Recipe yields 30 individual cookies or 15 sandwich cookies. Alternately, you could bake all of the cookies without sprinkles, cool, tint frosting, frost cookies, and top with sprinkles.

Easter Crock Pot Candy

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Easter Crock Pot Candy

These colorful white chocolate peanut clusters are so GOOD they should come with a WARNING: This candy is very addictive!
Course: Dessert
Cuisine: American
Servings: 5 lbs. candy

Ingredients

  • 48 oz. white almond bark white chocolate chips or candy melts
  • 24 oz. dry roasted peanuts
  • 1 (11 oz.) pkg. Easter M&M’s plain candies
  • Pastel Sprinkles I used jimmies

Instructions

  • Line 3-4 cookie sheets with parchment paper, non-stick foil, or Silpat mats.
  • Layer the peanuts and white chocolate in the Crock Pot. Cook on LOW for 1 hour.
  • Remove lid; stir to combine. Replace lid and cook, stirring every 15 minutes until candy is melted. Turn off Crock Pot.
  • Working quickly, drop candy by the tablespoonful onto parchment paper. Top with pastel M&M’s and sprinkles before candy has a chance to set. Allow candy to cool completely.
  • Store candy in an airtight container.

Pasta with Sun Dried Tomato Pesto

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Pasta with Sun Dried Tomato Pesto

This delicious Italian dish can be served hot, cold, or at room temperature, making it ideal for picnics and potlucks. Enjoy with a nice bottle of Pinot Grigio!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 1 (16 oz.) pkg. fusilli pasta
  • 1 (8.5 oz.) jar sun dried tomatoes packed in olive oil
  • 1 c. fresh basil leaves packed
  • 2 cloves garlic chopped
  • 1/2 c. freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions.
  • Meanwhile, blend the sun-dried tomatoes with olive oil, basil, and garlic in a food processor; pulse into a pesto-like consistency (If it’s too thick, add a little pasta water). Do not finely puree, you want a bit of texture in this dish. Transfer the pesto to a large bowl; stir in Parmesan cheese.
  • Drain the pasta water, reserving 1 cup of the cooking liquid. Add pasta back to the pot and stir in tomato pesto; toss to coat, season with salt and pepper to taste. Add some of the reserved pasta water, if needed.
  • Serve immediately with additional fresh basil and Parmesan cheese, if desired. Store any leftover pasta in the refrigerator for up to 3 days.

Chicken Soup with Matzo Balls

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Chicken Soup with Matzo Balls

Classic and perhaps most beloved of all Passover dishes, matzo balls (dumplings) served in chicken soup!
Course: Soup
Cuisine: Jewish
Servings: 6

Ingredients

  • CHICKEN SOUP:
  • 1 (4-5 lb.) chicken cut up, skin on
  • 4 lg. celery stalks cut into 1-inch pieces
  • 4 lg. carrots peeled, cut into 2-inch chunks
  • 1 med. yellow onion peeled and quartered
  • 3 sprigs fresh parsley
  • 3 sprigs fresh dill plus more for garnish
  • Salt and pepper to taste
  • MATZO BALLS:
  • 4 lg. eggs
  • 4 T. schmaltz (rendered chicken fat) coconut oil or vegetable oil
  • 1 c. matzo meal
  • 1/4 c. fresh parsley dill or cilantro, chopped
  • 2 tsp. salt
  • 1/4 c. chicken stock
  • 12 c. salted water

Instructions

  • CHICKEN SOUP: Rinse the chicken with cold water and place in a large pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms.
  • Add celery, carrots, onion, herbs, salt and pepper to taste. Reduce heat and simmer, half-covered for at least 45 minutes, or until the chicken comes away from the bone easily.
  • Using tongs remove chicken to a plate. Remove skin and discard. Shred chicken with a fork. Cover and refrigerate until ready to use.
  • Using a slotted spoon, remove celery and carrots to a cutting board; cut into smaller pieces. Discard onion. Place veggies into a bowl; cover and refrigerate until ready to use.
  • Pour stock through a strainer to get a clear broth. Allow to cool. When broth has completely cooled, skim off the fat (schmaltz) and save for the matzo balls.
  • MATZO BALLS: In a mixing bowl, whisk together 4 eggs and 4 tablespoons chicken fat. Stir in the matzo meal and salt. Add 1/4 chicken stock. Cover and refrigerate for at least 3 hours or overnight.
  • Form the matzo dough into balls the size of walnuts.
  • Bring a pot of salted water to a boil. Add the matzo balls, cover, and cook for 20 minutes (don't peek!).
  • Meanwhile, in a separate pot, bring the chicken stock back to a simmer. Add chicken and veggies. Remove matzo balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.

Pico de Gallo

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Pico de Gallo

Pico de Gallo is so versatile, the possibilities are endless! Serve over grilled chicken, fish, steak and eggs, or simply serve with tortilla chips!
Course: Appetizer
Cuisine: Mexican
Servings: 4 cups

Ingredients

  • 10 lg. roma tomatoes or Plum tomatoes, finely diced
  • 1/2 c. finely diced red onion
  • 1/2 c. finely diced yellow onion
  • 1/2 c. finely diced red bell pepper
  • 1/2 c. finely diced green bell pepper
  • 1/2 c. finely diced yellow bell pepper
  • 1 jalapeño seeds removed, finely diced
  • 1/2 bunch cilantro roughly chopped
  • 2 cloves garlic minced
  • 1 lime juiced
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper

Instructions

  • In a large bowl, combine diced tomatoes, red and yellow onions, red, green, and yellow bell peppers, jalapeno, cilantro, and minced garlic.
  • Stir in lime juice, and season with salt and pepper.

Easter Blossom Cookies

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Easter Blossom Cookies

Sweet sugar cookies rolled in colorful sprinkles, topped with a chocolate Hershey’s kiss. The perfect cookies for your Easter celebration!
Course: Dessert
Cuisine: American
Servings: 36 cookies

Ingredients

  • 36 Hershey Kisses unwrapped
  • 2 c. all-purpose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. butter softened
  • 1 c. granulated sugar
  • 1 lg. egg
  • 1 1/2 tsp. vanilla extract
  • 2 T. milk
  • Sugar sprinkles pink, purple, yellow blue, and green for rolling

Instructions

  • Preheat the oven to 350 degrees. Line three baking sheets with parchment paper. Unwrap the Hershey Kisses.
  • In a small bowl, sift together flour, baking soda, and salt to combine; set aside.
  • In a large bowl, using a hand mixer beat butter and sugar together until light and fluffy. Add egg and vanilla, making sure both are fully incorporated.
  • With the hand mixer on slow speed, add the flour mixture and milk. Alternating each and ending with the flour mixture. Scrape the sides and bottom of the bowl to make sure everything is blended together.
  • Roll the cookie dough into 36 (1-inch round balls). Roll dough balls in colored sugar sprinkles and place on prepared baking sheets (12 per pan).
  • Bake 8-10 minutes, or until cookies are set. Remove from the oven and let them sit for 2 minutes on baking the baking sheet.
  • Press a Hersey kiss into the center of each cookie. Remove cookies the from the baking sheet to a wire rack and allow to cool completely.

Notes

Cook's Note: Place cookies on parchment-lined or ungreased baking sheets, Do not grease pans!

Easter M&M’s Sugar Cookies

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Easter M&M's Sugar Cookies

These soft and chewy cookies sugar cookies, decorated with pastel M&M’s candies, make the perfect Easter treat!
Course: Dessert
Cuisine: American
Servings: 32 cookies

Ingredients

  • 2 1/4 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. butter softened
  • 1 c. brown sugar
  • 1/2 c. granulated sugar
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • 1 (11 oz.) bag plain M&M's pastel colors, divided

Instructions

  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  • In a medium bowl, using a hand mixer, beat together the butter and sugars until light and fluffy. Add the eggs and vanilla extract, beat until well combined.
  • With mixer on low speed, add the dry ingredients to the wet ingredients, beat until combined. Stir in 1 cup M&M’s candies. Cover the dough with plastic wrap and refrigerate for 1 hour up to 3 days.
  • Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
  • Take the dough out of the refrigerator and let it sit for about 10 minutes so that you can work with it.
  • Drop cookie dough by rounded tablespoonful onto prepared cookie sheets (8 per sheet). Place a few M&Ms on the tops and sides of the dough balls.
  • Bake the cookies for 9-11 minutes. They will look very soft and under baked in the centers. Remove from the oven and immediately decorate with more M&M’s.
  • Let the cookies cool on the sheets for 10 minutes; remove to a wire rack to cool completely.