Fruit dip or sopapillas

Ingredients

• 1 (8 ounce) package cream cheese
• 1/2 cup brown sugar
• 1 tablespoon vanilla extract

Serve with chopped fruit.

Or put in crescent rolls and top with butter cinnamon and sugar and bake.

MexiCali Breakfast Burrito with Chipotle Sour Cream

MexiCali Breakfast Burrito with Chipotle Sour Cream
There are a lot of steps to this recipe, and it is rather time-consuming to make. However, the recipe yields more than enough for seconds, and you're going to want them. Double the recipe? Yep. You might even want to do that. These are, hands down, the best breakfast burritoes you'll ever eat.

Garlic Grilled Chicken
1 chicken breast, cut in half lengthwise
2 T. melted butter
1 T. worchestschire sauce
1 T. minced garlic (the bottled sort)
½ tsp. cumin
Salt
Pepper
Place chicken in a shallow baking dish. Mix together remaining ingredients and pour over the top of the chicken. Allow to marinate for 10 minutes (or up to overnight). Grill marinated chicken on a hot grill until cooked through. Allow to cool. Dice into bite-size pieces.
*
Fluffy Cheddar Scrambled Eggs
6 scrambled eggs
1 T. pancake mix
2 T. milk
½ tsp. onion powder
¼ tsp. garlic salt
½ c. sharp grated cheddar
Beat eggs, milk, onion powder, and garlic salt together until well mixed. Pour into a non-stick cooking pan. Cook, scrambled-egg style over medium heat. Sprinkle with cheddar cheese, turn off heat, allowing cheese to melt over eggs.
*
Green Chili Rice
1 c. prepared brown basmati rice, warmed
¼ c. green chili’s
Juice of 1 lime
Pinch salt

Stir together all ingredients in a large bowl.
*
Fresh Pico de Gallo
1/3 c. tomatoes, diced
¼ c. purple onions, diced
¼ c. cilantro, diced
Mix all ingredients together in a medium bowl. Add Salt & fresh ground pepper to taste.

*Chipotle Sour Cream

2-4 Tbsp. chopped chipotles in adobo sauce

1 c. sour cream

Mix together in a small bowl.
Spoon ample amounts of each ingredient onto a large, good-quality tortilla. Roll tortilla up. Serve immediately.

Grandma W's Goulash

- 2/3 box or bag Shell pasta (medium or large- not small)

- 28 oz can diced tomatoes

- smallest can of tomato paste (even just a couple of scoops)

-1 small white onion chopped

- 1lb of ground meat ( I use 1/2 lb)

-2-3 medium carrots grated

- italian seasoning

-chili powder

- chopped fresh garlic

- salt and sugar to taste

Sautee onion and garlic in oil or butter till soft, throw in grated carrots and stir till slightly softened. Add ground beef to the same pan and brown. Pour in tomatoes and tomato paste. Add seasonings, salt and sugar to taste. Add sauce to cooked pasta and let simmer for any desired amount of time. Simmering not necessary but grandma does it so I do too.

Serve with buttered sourdough and carrots and grated cheddar cheese.

white chocolate chip oat cookies

makes 36

ingredients

• 1 cup butter
• 1 cup light brown sugar
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups rolled oats
• 2 cups white chocolate chips
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Asparagus melt with pesto

Asparagus melt with pesto

Ingredients

• 16 asparagus spears
• 3 tablespoons fat-free mayonnaise
• 1 tablespoon commercial pesto
• 2 (2-ounce) slices sourdough bread, toasted
• 2 (1-ounce) thin slices ham
• 4 (1/4-inch-thick) slices tomato
• 2 (1-ounce) slices part-skim mozzarella cheese
• Freshly ground black pepper

Preparation

Snap off tough ends of asparagus. Steam, covered, 2 minutes or until crisp-tender.

Preheat broiler.

Combine mayonnaise and pesto in a bowl, and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 8 asparagus spears, 1 ham slice, 2 tomato slices, and 1 cheese slice. Place on a baking sheet; broil 3 minutes or until cheese melts. Sprinkle with pepper.

raspberry pretzle salad

RASPBERRY PRETZEL SALAD

2 c. crushed pretzels 3/4 c. melted butter 2 tbsp. powdered sugar 1 (8 oz.) cream cheese 8 oz. Cool Whip 1 c. powdered sugar 1 lg. box raspberry Jello 2 pkg. frozen raspberries Mix together pretzels, melted butter and the 2 tablespoons of powdered sugar. Then press in 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Cool. Mix cream cheese, Cool Whip and 1 cup of powdered sugar; pour over pretzel crust. Dissolve large package of raspberry Jello in 2 cups boiling water. Add 2 packages of frozen raspberries not drained. Mix well and let cool for 1-2 hours. Pour over cream cheese. Chill for a couple hours.

honey brown sugar ham glaze

Ingredients

• 1 (5 pound) fully cooked sliced ham
• 1/4 cup whole cloves
• 1 cup pineapple juice/ or crushed pineapple
• 1 cup brown sugar
• 1/2 cup honey
• 2 oranges, juiced

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
3. Bake the ham uncovered for 1 hour in the preheated oven.