Thursday, August 18, 2011

Frozen Fruit & Yogurt Roll Ups

These are delicious! The kids were none too happy with them, but I scarfed them down. I would let them thaw a bit from frozen.

10 flour tortillas
1-1/2 cups Vanilla yogurt
frozen berries
1/2 cup sugar
1 T. cinnamon
spray butter
Mix cinnamon & sugar on a large plate. Spray one side of a flour tortilla with butter, covering the entire surface, then place butter side down on plate with cinnamon and sugar. Press down and move around, coating one side of tortilla in cinnamon and sugar.
Next, place tortilla, sugar side down on another plate. Spread about 1/8 cup of yogurt (I just eyeball this, I don’t measure) in a strip a little left of the center. Add some frozen berries (I bought a bag of mixed, strawberries, black berries, raspberries and blue berries- I cut the strawberries up). Roll the tortilla tight and place on a large cookie sheet.
Continue the process with the rest of the tortillas.
Place the cookie sheet in the freezer for about 2 hours. Remove from freezer, cut each tortilla in half and place them in a large zip lock bag and put them back in the freezer for storage.
To Serve:
Take out of bag and eat immediately. You can let them thaw a little bit, but if you let them thaw too long, they’re mushy, but can be eaten that way too.
Variations: you can try this with different flavors of yogurt and different fruits. Strawberries and bananas would be good…..just be sure to cut the strawberries up, a whole strawberry is hard to eat when frozen.

Costa Vida Chicken

Hands down, love this. Especially as a taco salad. And it's super easy to make!

  • 1 (16 oz.) bottle Kraft Zesty Italian Dressing (I used Kroger brand)
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 3 cloves garlic, minced
  • 5 skinless, boneless chicken breast
Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour. (This recipe makes a lot so you can do have or freeze the leftovers for another meal)

Chocolate Chip Cookie Oreo n' Brownie Bars

One of my family's favorites. It's a little rich for me, but I still end up making it all the time.

1 cup unsalted butter, room temp
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips, semi sweet
1 package of Oreo cookies
1 package of brownie mix (to be prepared as directed on the box)  Ghiradelli works well.
dulce de leche or caramel topping- I skip this, makes it runny.

Preheat the oven to 350 and line a 9x13 pan with parchment paper- or just grease the thing.
Cream the butter and sugar until light and fluffy. Add eggs and vanilla and mix well.
Add the flour, baking soda and salt and mix just until combined. Fold in chocolate chips.
Press the cookie dough evenly into the pan.
Now place the Oreo's on top of the cookie dough.
Spread or drizzle the dulce de leche or caramel topping on top of the oreos. (again, skip this)
Prepare brownie batter as directed. Pour/spread brownie batter on top and smooth it around with a spatula.
Bake for  about 50 minutes. Bars are done when toothpick inserted in center comes out with a bit of a moist crumb attached. Remove from oven and let cool completely, about 2 hours.  
Cut into squares and serve. 

Rolo Cookies

Made these today, Rolos and I are pretty close. A friend since I was little, for sure. In cookie form, they are also magical. Lately the recipes I've been trying have been found on Pinterest. So I'll link it from there, but also transcribe them, too. I don't trust weblinks long term. And I will be needing to have them to reference. (and my own little notes)

1 pkg. Rolo's (the large bag)
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen- seriously three dozen. No joke.

Sprinkle with powdered sugar, if desired. If you like to get fancy-pantsy. 

Thursday, August 4, 2011

Ground Beef Satay Wraps

I can't believe I haven't posted this yet! Or maybe I have and I just can't find it? Either way: make these pronto.

They are super easy, and even easier if you have an almost-empty-jar of peanut butter.


1/2 c. beef broth (not the whole can- I made that mistake once)
1/3 c. smooth peanut butter
2 tea. cornstarch
1 tbl. vegetable oil
1 tbl. ginger
3 garlic cloves, minced
1 lb. ground beef
1 c. shredded carrots (I only had baby carrots, so I threw them in a food processor for a bit)
1/4 c. thinly sliced green onion
2 tbl. soy sauce
Boston lettuce leaves
chopped peanuts (opt)

In a jar with a lid (or small tupperware container) combine broth, peanut butter, and cornstarch. Shake well to blend and set aside. In skillet, over med/high heat, cook oil and add ginger & garlic. Cook 30 sec. Add beef and brown for 5 mins. Shake sauce and pour into skillet. Cook for 2-3 mins. Remove from heat and stir in carrots, green onion, and soy sauce. Served wrapped in lettuce leaves with peanuts.