Creamy Tortilla Soup

I found this recipe a few days ago and it looked and sounded interesting so I decided to try it. I love hot foods so this would be the perfect recipe for me. It took a long time to make this recipe but I liked it and we had some leftovers so it was worth it. My dad and older brother liked it but not many other people in my family enjoyed it as much of us because they aren't fans of hot foods. It was a little thick but other than that, It was very good. I dipped tortilla chips into it like a salsa and that was a good combination. It was also very filling which meant that I didn't need to make more than just that. Maybe, next time I make it, I will puree it less so it is more like a salsa rather than a soup.

Ingredients:

-1 onion (cut into 6 wedges)

-3 cloves of garlic

-1 jalapeño

-olive oil

-a pinch of salt and pepper (for taste)

-can of fire roasted diced tomatoes

-¼ teaspoon dried organo

-¼ teaspoon dried cumin

-½ teaspoon chipotle chili powder

-a pinch of sugar

-1 teaspoon white vinegar

-3 cups of veggie broth

-tortilla (the ones we made in class)

Directions:
Preheat oven to 350°F. Spread out the slices of onion, the jalapeño (not cut), the garlic cloves (with the skin on top still) and add the olive oil and the salt and pepper. Roast for 20-30 minutes or until the edges of the onions are blackened, flipping them about halfway threw. Remove the garlic after 5 minutes so it doesn't burn and remove the jalepeño when the skin is blackened and blistering. Put the roasted jalepeño in a small glass bowl with plastic rap over it (don't touch it). Let it cool for 15 minutes and then peel off the skin and remove the stem and the seeds (wash your hands afterwards and don't touch your eyes... it stings). In a pot, heat a few tablespoons of olive oil. Add the onions, garlic (without the skin), jalepeño, tomatoes, oregano, cumin, chili powder, sugar, and a pinch of salt and pepper. Cook for 4-5 minutes until the tomatoes start to sizzle. Add a teaspoon of vinegar and cook for 30 seconds more. Add the broth and the chopped up tortilla pieces and let simmer for 20-30 minutes. Remove from hear and let cool slightly. Put in bowl and puree. Serve with tortillas.

Squash Soup

Squash Soup
By:Kirkland Moore

I saw a squash sitting on our counter so I thought I would whip up a simple soup.

Ingredients:
1 Butternut Squash
2 Cloves Garlic
2 Cups Chicken Broth
Salt
Pepper

Directions:
1.Preheat oven to 435 degrees
2.Clean squash and garlic. Cut the garlic and squash in half.
3. Place squash lightly oils face down on a baking sheet with garlic placed around.
4.Bake for 30 min or until soft enough to easily puncture with fork.
5.Remove from oven and let cool.
6.Blend squash, garlic and chicken broth together until smooth.
7.Add salt and pepper to taste.

Brown Sugar Smokies

A simple but great-tasting snack that I made.

Ingredients

 1 pound bacon

 1 (16 ounce) package little smokie sausages

 1 cup brown sugar, or to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

Cut bacon into thirds and wrap each strip around a little sausage. 

Place the wrapped sausages on wooden skewers, several to a skewer. 

Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.

Bake until bacon is crisp and the brown sugar melted.

 

Potato soup

I followed the recipe out of a book called The Quilters Cook Book, but instead of adding four cups of water I added three cups and then added some chicken stalk to add more of a soupy flavour. I also didn't blend the soup at the end because I wanted more chunks. 

Dutch Soup

This is a great soup recipe. My family loved it but it didn't make enough for everyone so I will have to double the recipe next time I make it.

INGREDIANTS:

1 large Onion

2 carrots

1 stalk celery

1 medium potato, diced (optional)

5 cups water

2 beef cubes

1 tsp salt

1 lb lean hamburger

1 tsp nutmeg

1 cup fine egg noodles

Maggi (also optional)

INSTRUCTIONS:

Chop vegetables and add to water in a soup pot. Simmer for 20-30 minutes. Add salt. While soup is simmering, roll out hamburger with your fingers into a square. Press nutmeg into the meat and roll up. Break off portions and roll into meatballs. Place them into the simmering pot an continue cooking for another 30 minutes. Ad noodles to cook for 10 minutes more. Pour into serving bowls and season to taste with a few drops of Maggi.

Soup of Thailight

Thailight Soup

Tonight my family and I made a pear and red curry shrimp soup.

Ingredients:

Soup:

1 Tbsp Olive Oil
6 Bartlett Pears

1 Lime for Juice and Zest

1/2 Small Onion

1L Vegetable Broth

200 mL Coconut Milk

Sprig of Mint

Shrimp:

1lb Frozen Shrimp

4tbsp Red Curry Paste

2tbsp Chili/Habanero Flakes

2tbsp Chili and Lemon Oil

2tbsp Peanut Oil

Directions:

Chop onion and add to pot with oil. Cook until translucent.

Chop pears, being sure to remove all seeds and stems. 

Add to pot, cover with broth, and bring soup to a boil.

Juice and zest lime.

Add lime zest and juice, and add the remaining broth and the coconut milk.

In a separate skillet, heat the two oils and add frozen shrimp, cook on high, until there is no more water left in the pan.

Add curry paste, stirring vigorously to cover all the shrimp.

Add more oil if necessary; the shrimp should not be dry.

With an immersion blender, puree the soup.

Scoop into a small bowl and add shrimp, topping the serving off with a sprig of mint as a garnish.

In the future I would probably use less lime.

Guatemala Salad

I did not get this from a website. When i was in guatemala we this with every meal. 

Lettuce or cucumber

Real lime juice (should use like a salad dressing) 

Salt( just a pinch) 

Peper (optional) 

Taco Salad

By Barb R

Here is a fast and easy taco salad recipe that was a family secret until now. Its a great recipe and is sure to be a crowd pleaser! I love it and I know you will too! Try it!

Ingredients

- 1/2 cup bell peppers (any color pepper is fine)

- 1 tomato

- 1/4 cup of green onion

- 1/2 cup grated cheddar cheese

- 1 head of iceberg lettuce

- Kraft's Catalina Dressing (use as much as preferred)

- 1/2 pound of ground beef

- 1 package of taco seasoning

Directions

1. Chop vegetables (lettuce, bell peppers, green onion, tomato) and grate cheese.

2. Cook ground beef on medium-high heat. When cooked, add 1 package of taco seasoning. Leave ground beef to cool before mixing the ingredients. (to avoid melting the cheese) 

3. Mix all the ingredients together.

4. Toss salad and serve.  

* This salad is also great with a spoonful of sour cream on it! 

Fresh Orange Chicken Salad

This is an really easy and a good salad recipe! But it did take a little longer to make than the time it said.

Hands-on time: 15 minutes

Total time: 15 minutes

Makes: 2 servings

INGREDIANTS:

1 1/2 cups of cubed bread

3 tbsp extra-virgin olive oil

1 navel orange

1 tbsp red wine vinegar (I just used cider vinegar)

Pinch of salt and pepper

3 cups of chopped romaine lettuce

1/4 cup if chopped red onion

1/4 cup black olives (I didn't put these in)

225 g (1 cup) of skinless, boneless chicken

INSTRUCTIONS:

1.) On baking sheet, toss bread with 2 tsp of the oil. Bake in 375 degrees F (190 degrees Celsius) oven, turning once, until golden and crisp, about 8 minutes. 

2.) Meanwhile, cut top and bottom off orange; slice away peel and white pith. Working over bowl, cut between fruit and membranes to release segments into bowl; set aside.

3.) Squeeze 2 tbsp juice from remaining membranes into deprecate bowl; whisk in remaining oil, vinegar, salt and pepper.

4.) In a bowl, layer lettuce, onion, olives, reserved orange segments and chicken.

5.) To serve, add dressing and croutons; cover and shake to coat.

Vegetable Salad

       My mom last week was really looking for something healthy to eat around the house, So I made her a salad! This vegetable salad I made was just random vegetables mixed together!

Ingredients:
Broccoli
Cucumbers
Romaine Lettuce
Cheese
Cranberries








Made by Madison Visscher

Waldorf salad with balsamic dressing

Waldorf salad with California balsamic

Waldorf:

Romaine lettuce

One Orange

Half an apple

Celery

Grapes

Balsamic dressing:

8floz of olive oil

4floz of balsamic white vinegar

1tsp Dried parsley

1tsp black pepper

1tsp kosher salt

Judy's Strawberry Pretzel Desert Salad

Everyone thinks salad includes vegetables and dressing but this one is very different. It is a delicious, three-layered desert salad. I found this recipe awhile back when I was looking for a good parfait to make for our Thanksgiving dinner. It is just an instruction video so I wrote out the recipe I used below. Everyone, except my little brother, loved this salad. He doesn't like strawberries so the whole idea of this salad just didn't go with him. It took a while to make this desert because I made homemade cream cheese and whipping cream but it was worth it. I thought it tasted amazing and so did my sisters and parents.

Instructions:
-1½ cups crushed pretzels
-4½ tablespoons of sugar
-1 cup of sugar
-¾ cup of softened butter
-2 cups of water (boiled)
-1 package of frozen strawberries (2 cups)
-2 packages of cream cheese (1 cup) (I made my own cream cheese... Recipe Here)

-1 container of whipping cream (1 cup) (again, I made my own... Recipe Here)
-1 package of strawberry jello (¾ cup) (DO NOT MAKE UNTIL INSTRUCTED TO DO SO)
-fresh strawberries (optional)

Directions:

Preheat oven to 350°F. Mix the crushed pretzels with ONLY 4½ tablespoons of sugar and the softened butter. Press into a 9x13 inch pan (I used a round cake pan). Back for around 9 minutes. Set aside until cooled completely. In a medium bowl, beat the sugar and the cream cheese together until smooth. Add whipping cream (put a little to the side so you can add some on top of the end result). Spread this mixture over the cooled crust. Refrigerate for about 30 minutes. In a medium bowl, stir the gelatin mix with the boiling water. Mix in the frozen strawberries and stir until they are thawed. Pour evenly over the cream cheese mixture in the pan. Refrigerate for at least 1 hour. (I froze the salad for 15 minutes before serving so it is easier to cut). When served, cut the salad into pie slices. Add some fresh strawberries and whipping cream on top of each slice to complete the look.

Matchstick Salad

Matchstick Salad

by Kirkland Moore

Ingredients:
1/4 Cucumber
1/3 Carrot
Rutabaga
Apple
Parmesan
Basil

Directions:
Matchstick carrot, cucumber, rutabaga and apple. Arrange on plate and top with basil and Parmesan.

It turned out decent. I don't exactly know what I would change at the moment.

Layered Taco Salad

I couldn't decide whether I wanted to make a 7 layer salad, or a taco salad, since I love both. So, I decided to create a layered taco salad and mix them both! I figured that you can't really go too wrong with a salad like that and instead of looking up a recipe I made up one myself.

Ingredients
1 iceberg lettuce
*1 cob of corn
1 large orange pepper
2 medium tomatoes
1 small onion
1 pound ground beef
1tsp salt
1tsp pepper
**Taco Seasoning
2C salsa
1C shredded cheese
1/3C Ranch
1/2C sour cream
Few Handfuls nachos



Directions
Cook beef with onion, salt and pepper. Cut corn off the cob and cook. Wash and cut lettuce, tomatoes, and pepper. Crush nachos. Drain meat and add taco seasoning. Layer lettuce, corn, pepper, tomato, lettuce, beef, chips, lettuce, salsa, ranch, sour cream and cheese respectively. (You can layer them in any order, this is just the order I chose)
Serves 8-12

*Could use more corn, I only had one in the house.

**Taco Seasoning
You can use a store bought package if you have it. I didn't so I used a recipe from AllRecipes which was very simple and tasted great. However, you only need about half of what the recipe produces.

My family loved it. I didn't love it, mostly because I don't like tomatoes raw or orange pepper, but it was still good.

Caprese Salad

Tonight I made a Caprese Salad. It is named after the island of Capri in Italy.

The ingredients are:

2 tomatoes
Bocconcini cheese
1 Sprig of Fresh Basil
Seasoning (optional)
Balsamic Vinegar

    Directions:

• Slice tomatoes and Bocconcini into roughly equal sized slices.
• Layer a slice of tomato, a slice of Bocconcini and one leaf of Basil and repeat.
• Sprinkle with seasoning (I used Vegeta for Salads) and drizzle with Balsamic Vinegar.

This salad has a very fresh and satisfying taste and is also the same colours as the Italian flag.

Macaroni Salad Recipe

• 
  
• Ingredients:
• 300 g elbow macaroni
• 1/8 cup extra virgin olive oil
• 2 cups sliced onions 
• 1 1/2 cloves garlic (chopped)
• salt (fine grain sea)
• ground black pepper (lots of freshly)
• 1/2 lemon
• 1/4 cup grated parmesan
• 1 cucumber
• 1 red pepper
• 1 head of iceberg lettuce 
• 
  

Mix everything together and enjoy your salad!

Made by Marieke

Thai Green Salad

This is the wonderful salad I was able to prepare for my family this evening! It was inspired by the salad I always get when my family goes out for Thai food! Also the dressing I made can also be made for other kinds of salads not just this one it just gives it that really good Thai taste everyone knows and loves! hope you like it! Enjoy!


Ingredients:

• SERVES 2-3 (as a side dish)
• 1 small head romaine or leaf lettuce, or enough salad greens for 2-3 people
• 2 green (spring) onions, sliced
• 1/2 to 1 cucumber (see cutting instructions below)
• 1 cup fresh coriander /cilantro, roughly chopped
• 1/2 cup fresh basil, roughly chopped
• optional: edible flowers to garnish, such as pansies, nasturtiums, violas, or rose petals

 

      

SALAD DRESSING: (double the recipe if serving 4 or more)

• 1/2 cup good-quality coconut milk
• 1 Tbsp. lime juice
• 2 Tbsp. fish sauce or vegetarians: use 1 Tbsp. soy sauce plus pinch salt
• 1-2 cloves garlic, minced
• 1 tsp. brown sugar
• optional: 1/4 tsp. dried crushed chili

Preparation:

1. Place lettuce in a salad bowl along with the spring onions and basil.
2. Slice the cucumber lengthwise into thick matchstick-like pieces, OR for more formal occasions Use a potato peeler and peel the cucumber into long, thin ribbons (like in my photo) If the slices turn out too long to eat easily, cut them in half or in thirds.
3. Add the cucumber and coriander to the salad bowl and toss together.
4. To make the dressing, stir the salad dressing ingredients together in a cup until sugar dissolves. 
5. Pour the dressing over the salad and toss well to combine. Top with the sliced green onion and basil.

Double Tomato Bruschetta

"Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe."

Rated: Submitted By: Laurie Thompson Photo By: COOKIEMONSTER803 Prep Time: 15 Minutes Cook Time: 7 Minutes Ready In: 35 Minutes Servings: 12

INGREDIENTS:

6 roma (plum) tomatoes, chopped 1/2 cup sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 cup olive oil 2 tablespoons balsamic vinegar

1/4 cup fresh basil, stems removed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 French baguette 2 cups shredded mozzarella cheese

DIRECTIONS:

1.	Preheat the oven on broiler setting.
2.	In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3.	Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4.	Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5.	Broil for 5 minutes, or until the cheese is melted.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 9/17/2013

Bacon Cheddar Puffs

I made this on Saturday evening for my family. I found this recipe on a friends Facebook page. I had to double the recipe because I have a big family. They tasted great served warm rather than at room temperature. My parents both liked it and me and my brothers loved it. Both my sisters did not like it as much because they don't like bacon. Next time I cook this recipe, maybe I will make a few without bacon. Also, next time I will cook the bacon longer because I did not cook mine enough so it was a little hard to crumble and mix into the recipe.

Ingredients:

1 cup milk

1/4 cup butter

1 cup flour

4 eggs

1 cup Mild Cheddar Cheese

8 slices bacon (cooked crisp and then crumbled)

1/2 teaspoon onion sakt or powder

1/4 teaspoon garlic salt

1/4 teaspoon pepper

Directions:

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once. Continue to cook, stirring vigorously with a wooden spoon until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in the remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated oven at 350°F for 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

**Make bacon crispy so it is easier to crumble and mix into the other ingredients**

**I only baked the mixture for around 18 minutes instead of 25 minutes and it turned out perfect**

English Muffin Pizzas Recipe

My family loves making these little pizzas because it is easy! Like most family's were all busy and this recipe is for the family's that want something easy and doesn't take to much time to do!  

This recipe was made by Elise Bauer 

Click on English Muffin Pizzas Recipe if you want to try it!! 

INGREDIENTS:

• 6 English muffin halves
• 1 cup grated Mozzarella cheese
• 1 Tbsp butter
• 3/4 cup diced ham or pepperoni 
• A pinch of chopped fresh sage
• Optional: A few slices of fresh tomato

METHOD:
1 Preheat oven to 425°F.
2 Melt butter in a medium skillet on medium high heat. Add the diced ham, cook 5 minutes more. Remove from heat.
3 Put muffin halves, open side up on a baking pan. Distribute the cheese evenly, sprinkling over the muffin halves. . If you want to use tomato slices, layer them between the cheese.
4 Bake at 425°F for 8-9 minutes, until the muffins and toppings are nicely browned, but not burnt. 

Mozzarella sticks

I got all the ingredients and followed the recipe as said. The bread crumbs took longs than I thought to cool  but it all worked out. It also took longer to bake them so I ended up baking them for 10 mins instead of 6. Here's the recipe  

http://m.allrecipes.com/recipe/229794/baked-mozzarella-sticks

Sunday, September 15/13

Mexican Layered Dip
By: Kraft

Here is a super easy 10 minute recipe for Mexican Dip with Tortilla Chips!

Prep Time: 10 Minutes
Total Time: 10 Minutes
Makes: 5 cups or 40 servings

Ingredients:
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup Miracle Whip Original Spread
1 cup each salsa, shredded lettuce and chopped tomatoes
1 cup Kraft Tex Mex Shredded Cheese (I just used regular old cheese)

Directions:
MIX cream cheese and miracle whip until well blended; spread onto bottom of a 9-inch pie plate.
TOP with layers of remaining ingredients (salsa, lettuce, tomatoes, cheese)
SERVE with tortilla chips

Extraordinary Cheese Dip

Extraordinary Cheese Dip

By: Epicure Selections

Here's a super easy and delicious recipe for cheese dip. I like it because its quick and great served hot or cold! My family especially loves this cheesy dip cold served on crackers. Try out this recipe here! 

Epicure's Extraordinary Cheese Dip

Makes 3 cups (750 ml) or 24 servings
Prep Time: 10 minutes
Cook Time: 20 - 30 minutes

Ingredients:

1 — 8 oz (250 g) pkg spreadable cream cheese
1/2 cup (125 ml) grated cheddar cheese
1/2 cup (125 ml) grated mozzarella cheese
1 cup (250 ml) light mayonnaise (I used 1 cup sour cream which is also a great choice!)
1 Tbsp (15 ml) Epicure's Seasoning for Cheese, Chives & Bacon Dip
1 Tbsp (15 ml) Epicure's Lemon Dilly Dip Mix
1 Tbsp (15 ml) Epicure's 3 Onion Dip Mix

Instructions:

1. Preheat oven to 350° F (175° C).
2. Combine all ingredients until well-blended and spoon into Epicure’s Baker.
3. Bake 20–30 minutes, or until heated through. (optional)

Lighten Up! Try it with light cream cheese and low-fat cheeses to save 40 calories and 4.5 g fat (2.7 g saturated) per serving.

Serving Suggestion: Enjoy with crackers, sliced baguette, or scoop out a sourdough loaf to make a bread bowl. 

Garlic Bread

I went out and bought a loaf of bread, a block of chedder cheese and followed the recipe that I got of this link:  

http://m.allrecipes.com/recipe/36925/garlic-butter

My parents said it was delicious even though

I probably made it wrong! 

Spinach Pinwheels

Found this on Pintrest and I love spinach so I thought it'd be a good one to try out! 

The link on Pintrest leads to a site called Saving Money, Living Life, but the original recipe is from Allrecipes.

Spinach Pinwheels

Ingredients:

2 (8 ounce) packages refrigerated crescent rolls
*1 (7 ounce) package garlic herb cheese spread (or any other flavor you prefer!)
*1 (10 ounce) package frozen chopped spinach, thawed and drained

Directions:

1. Preheat oven to 400 degrees.

2. Split crescent dough in half along center perforation. Flatten one rectangle, sealing perforations. Spread with 1/4 of the cheese spread and sprinkle with spinach.

3. Starting with long side, roll dough up, rolling back and forth several times to seal edges. Cut into 3/4 inch slices (about 15 slices per roll). Arrange the slices one inch apart on ungreased cookie sheet. Continue making the crescent roll ups until all of the ingredients are used.
4. Bake for 10 to 12 minutes, until lightly browned. Serve immediately or keep warm on a warming tray.

*** Using one package of crescent rolls I did the original recipe and for the second package I used Regular Cream Cheese, Half a Tomato Finely Chopped and some Dried Basil. These can be made with pretty much any flavour you like!

I served this to my family and they all liked them, it was about 50/50 on whether the spinach or tomato basil was better.

Blue Cheese Bites

~ by Steven Reichard

An appetizer is like the door to a house. It is the first opportunity you have to judge the building-and the building is the food. The appetizer-like the door-should fit the house, it should serve as an entrance that entices you to leap to the center of the meal , but it is not to be more important than the meal; yet if the door is haggard and decrepit nobody will want to enter the house, and so the appetizer is quite key. I believe a good appetizer-like a good meal-is an exotic blend of flavours with a cardinal simplicity as a key part. The appetizer should be worthy of a comment yet forgotten once the meal begins.

For my cousins birthday I made an appetizer consisting of: pear, prosciutto, and blue cheese which rested on a cracker. It received praise from all guests who were in attendance. I really liked the taste as it started with pear, followed by prosciutto and ended with a kick of blue cheese.

I made this recipe myself so I don’t have any sources, though the idea came from a dish I had at “The King Street Trio” restaurant.

The recipe is as follows:

-5-7 prosciutto slices

-2 pears (I used organic Bartlett pears but any will do)
-a few ounces of Stilton Blue Cheese*  
-Carr’s Table Water crackers
  *The brand of the cheese doesn’t matter as long as it is a dry and mild blue cheese.

First lay out your Carr’s crackers on a tray-these are the best choice because they don’t really have any flavour and so they act solely as a way to hold the food.

Then cut your pears into thin slices and place them onto the cracker, don’t use the core.

Next cut the prosciutto into long slices, fold them and stack them onto the pear.

Lastly place no more than a half tea spoon of blue cheese on top.

I do hope that if you try it that you will like it. My advice is to experiment and play around with different amounts of cheese or different brands of pears/prosciutto.

Loaded Nachos

LOADED NACHOS

Jake

Today I got the opportunity to make some loaded nachos at lunch.  They all really enjoyed it.  Here is the recipe on how I made it.  Try it!  It's great.

Ingredients

Nacho Chips
1lb of Lean Ground Beef
1 small onion diced
1/2 cup of sweet red pepper diced
1 green onion chopped
1/2 packet of taco seasoning
1 cup of grated marble cheddar
1/4 cup of water
Salsa
Sour Cream
Sliced Jalapenos (optional)


Preheat oven to 400oF.  In a frying pan, brown ground beef and onion together.   Add taco mix and 1/4 cup of water and simmer.

On a cookie sheet put a single layer of chips and sprinkle half the beef mixture on top.  Sprinkle half the cheese on top and repeat.  On top layer add green onion, red peppers, salsa and jalapenos (opt.). 

Bake until cheese is melted.  Serve with salsa and sour cream on the side. 

Crispy Mexican Truffles

Crispy Mexican truffles

-Shelly Bevington-Fisher

Ingredients:

6 ounces cream cheese softened

2 cups confectioners' sugar

8 ounces bittersweet chocolate, melted and cooled*

2 teaspoons vanilla extract

1 cup crushed cornflakes

2 teaspoons ground cinnamon

1/2 teaspoon cayenne pepper

* I couldn't find any bittersweet chocolate in the store so I used semi-sweet chocolate.

Directions:

1. In a large bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, chocolate and vanilla extract. Cover and refrigerate for one hour or until easy to handle.

2. In a small bowl combine the cornflakes, cinnamon and cayenne. Shape chocolate mixture into 1-in. Balls; roll in cornflake mixture. Store in an airtight container in the refrigerator.

This was a delicious treat, a bit too rich, if I had found bitter-sweet chocolate I believe it would have been better. But my family all said it was really good, so I consider this appetizer a success!

Steamed Mussels with a Butter Shallot Sauce

 Steamed Mussels with a Butter Shallot Sauce
by Kirkland Moore

Ingredients:
1 Bag Mussels
1 1/2 Cup Water
1/2 Cup Butter Divided*
1 Garlic Clove
1 Shallot
Parsley
*Divided in 1/4 cup portions

Directions:
Clean mussels well, scrubbing all surfaces and removing each beard.  Bring water to a boil in a large pan. Add mussels and cover until they all open (aprox. 5 minuets). Once finished drain water in separate bowl and cover mussels. While the mussels are cooking prepare your sauce. Add half your butter into a medium sauce pan and heat until melted. Dice garlic and shallot and add to pan and simmer until soft. Add in water drained earlier. Simmer for 3 minuets. Mince a parsley shoot and add to sauce. Serve in a bowl with sauce and parsley leaves.

Turned out very well! I don't think there is anything I would do differently.

Curried Sweet Potato and Pumpkin Soup

Last night I prepared a wonderful soup recipe for the first time.  I had eaten this soup, last weekend, at a restaurant called "3 Guys and a Stove".  One of the owners, Jeff Suddaby, also has a cooking show and I was able to find the recipe through his website:  Jeff Cooking

Curried Sweet Potato and Pumpkin Soup

by Jeff Suddaby

Ingredients:

1 1/2 tsp canola oil

1 tsp chopped garlic 

1 cup finely chopped red onion

2 1/2 cups vegetable stock

1 large sweet potato, peeled and chopped

2 cups cooked mashed pumpkin (this can be found in the baking  aisle of the grocery store)

***1/2 tsp curry powder (see below)

1/2 tsp chopped cilantro (plus 5 stems reserved for garnish)

1 tsp honey

1/2 tsp ground ginger

1/2 cup 2% evaporated milk

Directions:

Heat non-stick fry pan; add oil; follow with onion and garlic and saute until onion is softened, about 5 minutes.  Add stock, sweet potato, pumpkin, curry, cilantro, honey, and ginger.  Cover and simmer until potatoes are tender, about 40 minutes.  Puree in blender in small batches until smooth.  At this point the soup can be kept in the refrigerator up to 4 days.   To serve:  heat the soup slowly adding enough condensed milk to achieve desired consistency.  Serve with a dollop of sour cream and additional chopped cilantro as garnish.

***I added about 1 1/2 tsp Thai red curry paste to the soup because the soup seemed to lack the heat (spiciness) that I remembered it having at the restaurant.   After I added the curry paste the soup had this lovely sweet and yet spicy taste.

Favourite recipe sites

Here are links to several recipe sites that your teacher loves.

When we post recipes to the site, we will try to give credit to the site where we found it.

Food Blogs:

• Mennonite Girls Can Cook
• Smitten Kitchen
• Pioneer Woman
• 100 days of Real Food
• You Pinspire Me
• The Prairie Homestead

Recipe Sites:

• All Recipes
• Food Network

Where do you find your recipes???  Post a link in the comments section!