Oreo Cupcakes

This is my go to chocolate cupcake.  The recipe is so easy to adapt to additional fillings, frostings, and garnishes.  I have added peanut butter mousse, raspberry compote, banana chip toppings, and even some bavarian cream.  I tend to keep a box of triple chocolate cake mix, and pudding, just so I can make this recipe in a pinch!  Many a birthdays have been saved with these as the star of the show!! 

1 box of triple chocolate cake mix
1 cup vegetable oil
1 large box chocolate instant pudding
1 cup sour cream
4 eggs
1/2 cup milk
1 cup semi-sweet chocolate chips
8 crushed oreos (filling and all) - reserve 1 tbsp for topping

Frosting
8 oz cream cheese - room temperature
4  cups powdered sugar
8 oz extra creamy cool whip

Preheat oven to 350.  Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and milk.  Add in chocolate chips and crushed oreos.  Bake in cupcake liners for about 15-18 minutes. 

While the cupcakes bake, make the frosting.  Beat the cream cheese until light and fluffy.  Add in the powdered sugar and cool whip mix until all combined.  Refrigerate until cupcakes are fully cooled.  Pipe on the frosting and garnish with remaining Oreos.

Coffee Cake Banana Bread

This recipe for me combines the best of both of my favorite carbo-loaded worlds.   Banana bread meet coffee cake.  I definitely have a favorite regular banana bread recipe and it is still my go to when I need something a little "healthier" or not quite as messy for a go to snack.  This recipe has a crumbly topping and a moist and banana-ey bottom.  I use a mini loaf pan and they make the perfect after school snack; or sliced and taken to a potluck.  If you have a tried and true banana bread recipe too, I promise you that it's not cheating to try this one too!!  You won't regret it!!

Bread
3-4 meduim bananas
2 tbsp brown sugar
1 1/2 tsp vanilla
3/4 tsp ground cinnamon
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1/4 tsp salt
2 tbsp sour cream

Topping
1 tsp cinnamon
1 cup flour
1 cup brown sugar
6 tbsp butter, cold and cubed

Preheat oven to 350.  Grease 4 mini loaf pans.  In a small bowl, mash bananas together with brown sugar, vanilla, and ground cinnamon.  In a different and larger bowl, cream butter and sugar together until light and fluffy.  Add in eggs and beat until mixed.

To the wet ingredients, sift in flour, baking soda, and salt.  Stir until just combined.  Add in sour cream and stir. Pour in mashed bananas, and mix until combined.  Distribute evenly into the 4 greased mini loaf pans.

To make the crumb topping, combine all ingredients and cut together with a pastry cutter.  Cut until the topping looks like course pea sized crumbs.  Sprinkle the topping evenly over the top of the 4 mini loafs.  Bake for about 30-40 minutes or until an inserted toothpick comes out clean.

Allow bread to cool for 10 minutes.  Remove from mini loaf pan and let cool on a wire rack.  Enjoy!

Mexican Street Corn Dip

This dip is legit...like too legit to ever stop making it!  I can't tell you the times that I have been asked for the recipe.  I don't necessarily think that it's the prettiest dish, but it is worth it for sure!!  I use it in tacos, as a dip, or even over the top of grilled chicken breast!  It is as delicious as it is versatile!!

4 cups corn (fresh, frozen...and canned works in a pinch)
1 1/2 tbsp vegetable oil
1/3 cup chopped red onion
1/2 cup chopped cilantro
1 1/2 diced avocados
1 minced garlic clove
1/4 cup crumbled feta cheese
1/2 tsp chili powder
1 jalapeno, seeded and minced
3 tbsp mayonnaise
1 1/2 tbsp lime juice
salt to taste

Heat oil in a large skillet and toss in corn.  If cooking fresh corn, it will need to be cooked for longer.  Frozen and canned just needs a quick browning and it is done. Let corn cool while you chop up all your other ingredients.

When corn has cooled, add the corn to a salad bowl along with avocado, red onion, feta, cilantro, mayo, jalapeno, lime juice, garlic, and chili powder.  Gently toss together until everything is mixed.  Garnish with a few cilantro leaves and a lime wedge.  Serve with chips, as a topping for tacos, or even piled on some grilled chicken...ENJOY!!

Dinner Rolls

I have tried making so so many different roll recipes.  They all turn out great, but never better than good ol' Rhodes Rolls.  Grandma Finlayson makes great rolls, Great Grandma GiGi makes amazing feather rolls...but again...none of them taste better than Rhodes rolls.  But shhhh...don't tell them that.  I think part of it is because my mom made Rhodes Rolls while I was growing up so there's a bit of nostalgia there.  Well...I'm happy to say that I have found the recipe...the recipe that puts Rhodes to shame.  They make the best dinner rolls, the best cinnamon rolls, and everything in between.  I have stuffed them with chicken, folded them to look like bunnies, and evolved them into sweet sticky buns.  Any way I make them I am ALWAYS asked for the recipe...the one true mark of a great recipe, am I right?!  Any ways...this is a Finlayson staple and it's going down in the history books folks!

1/3 cup warm water , 110 - 115 degrees

2 1/4 tsp active dry yeast

1/3 cup + 1/4 tsp granulated sugar

1 1/3 cups whole milk , warmed to 110 - 115 degrees

3/4 cup salted butter , at room temperature, divided

1 large egg , at room temperature

1 1/2 tsp salt

4 1/2 cups all-purpose flour*

Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy. Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine. Add in 2 cups flour and mix until well combine. 

Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes (dough should be slightly sticky when touched). Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.

Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible).

Spread each circle of dough evenly with 2 Tbsp butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge. 

Transfer rolls to a buttered 10 x 15 inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.

During the last 10 minutes of rising preheat oven to 375 degrees. Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container.

Raspberry Fluff Jell-O Salad

We had this for Easter dinner and it was a HUGE hit!  I'm not a big fan of Jell-O salads when they are on the holiday tables and I can't decide whether it's an issue of texture or flavor.  This salad is pretty plane jane...but explodes with a tart, yet still sweet, flavor.  The kids loved it, the adults savored it, and by the end of the meal...every last bit was gone.  This will definitely be a recipe repeat at our house!!

1 (4.6 ounce) package Cook and Serve vanilla pudding (instant pudding will not work)

1 (6 ounce) package raspberry jell-o

2 cups water

1 teaspoon lemon juice

1 (16 ounce) container Cool-Whip (lite or fat-free is fine)

2 cups raspberries (sometimes I add blackberries and blueberries too! Any fresh/frozen berries will do)

Mix together pudding, Jell-O, water, and lemon juice in saucepan over medium heat until it boils. Once it comes to a full rolling boil, remove from heat and pour into large bowl. Cover with plastic wrap and refrigerate until mixture has thickened (about an 1-2 hours).

With an electric mixer, beat Jell-O until creamy. Gently fold in Cool Whip and raspberries until completely mixed together. Stick back into the fridge and chill for about an hour before serving.

BBQ Chicken Salad with BBQ Ranch Drizzle

I often think of salad as a side dish and not an actual meal.  I think there's ways to dress up a fun salad and make it more substantial, but most of the time I just find myself feeling unsatisfied.  Which is ironic because if I eat the protein and the salad separately, then my body is fine.  But put the meat on top and boom...no longer enough.  Well finally I have made a salad that is enough to stand alone as a full meal.  In fact, I actually felt full about half way through the salad...don't worry though, I still powered through and finished every last bite!  So, enjoy this salad...eat it as a full meal...or even as a side.  Either way, it is delicious, satisfying, and oh so nutritious!

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• 1/4 cup BBQ sauce
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1 Avocado diced or sliced small
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Mayo
• 1/4 cup Milk
• 1 tbsp Ranch Mix Seasoning
• 1 tsp Chili powder
• 1 tsp Paprika
• 1/2 tsp Garlic powder
• 1/4 cup tortilla strip

Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Baste with BBQ sauce and then let cool before dicing into bite-size pieces.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion, avocado, and cheeses. Drizzle BBQ ranch dressing on top of the salad and gently toss to combine (you don't need too much because of the BBQ sauce all over the chicken).

Serve immediately, topped with tortilla strips.

Pumpkin Cinnamon Rolls with Maple Glaze

My kids love maple bars...like love them.  If they didn't like my hips so much I would love them too.  When we lived with my parents last year we were very spoiled and my kids got maple bars every Friday when my dad bought them for his seminary class.  Well now we don't have seminary donuts and my kids have been playing their sad, sad song for too long.  So when the opportunity to make cinnamon rolls presented itself, I figured I would have to incorporate maple somehow.  These pumpkin cinnamon rolls with maple glaze are seriously finger licking good!  Like toss the maple bars aside good.  Relatively easy to make too!  So give them a try...you won't be sorry!

Dough
2¼ teaspoons active dry yeast
¼ cup warm water
about 3 cups of flour, divided
⅔ cup pumpkin puree
½ cup milk
¼ cup butter, melted
¼ cup sugar
1¼ teaspoons salt
¼ teaspoon ground nutmeg
½ teaspoon vanilla

Filling
¼ cup sugar
¼ cup brown sugar
3 tablespoons flour
1½ teaspoons cinnamon
½ teaspoon pumpkin pie spice
4 tablespoons chilled butter, cut into small sections

Glaze
1½cup powdered sugar
1-2 tablespoons milk
1 teaspoon maple extract
1 tablespoon maple syrup

To prepare the dough: Dissolve yeast in warm water in a large bowl and let stand five minutes. Add ⅔ cup flour, pumpkin, milk, butter, sugar, salt, nutmeg, and vanilla to bowl and mix well. Transfer to a stand mixer fitted with a dough hook and knead on low 10 minutes until smooth and elastic. Add flour 1 tablespoon at a time until dough forms a ball and is mostly no longer sticky. (May still be a bit tacky)

Coat a large bowl with cooking spray. Place dough in bowl and cover. Place bowl in a warm place and allow dough to rise 45 minutes or until doubled in size.

To prepare the filling: combine sugar, brown sugar, flour, cinnamon, and pumpkin pie spice in a bowl. Cut in butter with two forks or a pastry cutter until mixture resembles course crumbs.
Punch dough down. Allow to rest 10 minutes. Roll dough into a rectangle, about 12x12 inches. Sprinkle with filling. Roll tightly, pinch ends to seal, and slice into 9 sections. Place sections flat side down in a well greased 8x8 inch square pan. Cover and allow to rise about 30 more minutes or until doubled in size.

Preheat oven to 375. Bake rolls about 20 minutes or until golden brown. Allow to cool slightly.
Prepare the icing by mixing together powdered sugar, milk, maple extract, and maple syrup. Drizzle over rolls and serve warm.

Bacon Wrapped Jalapeno Poppers

These little pockets of spicy cheesy bacony goodness are just the ticket for your next sporting event...or family gathering...or just anytime you need a little morsel of delicious.  They are relatively easy to throw together and are always sure to impress.

12 jalapenos cut in 1/2, cleaned out...the better you clean them out the less spicy they will be...if you want them to have a kick then leave in more of the ribbing/seeds.

8 oz cream cheese

12 slices of bacon cut in 1/2 length wise

Preheat oven to 350 degrees.  Place 1 tbsp of cream cheese into each open faced jalapeno.  Wrap with bacon and put onto a lined sheet pan.  Bake for 30 minutes and flip over so underside can crisp up.  Cook for 15 more minutes or until bacon is crispy all the way around.  Serve warm!

Carne Asada SoCal Burrito

So in Okinawa we had our taco rice...a meal that makes people say "wait...what?"  So it was only natural that in San Diego we would have carne asada burritos...with french fries in the burrito.  Yes you heard that right...they put french fries right into the burrito.  While it is in fact an artery clogging meal...it is delicious and definitely worth it every once in a while. They also do carne asada fries, which are essentially nachos with french fries instead of chips.  Loaded up with all their nacho goodness.  Also artery clogging, also delicious!  So while this meal seems like a lot of steps...it is actually not much more work than your regular tacos.  I whipped it up in about 30 minutes, not counting marinating time...and most of the ingredients I already had in my pantry and fridge.  Because of the french fries...the kids were also amazed...they love anything with french fries!!

Marinade:
1/4 cup olive oil
1 cup apple cider vinegar
1/3 cup orange juice
1/3 cup lime juice
2 tbsp fresh minced garlic
1 tsp pepper
1 tbsp salt
1 tbsp cumin
1 tbsp chili powder
1 tbsp oregano
1/4 tsp ground cloves
4 lbs carne asada meat...or skirt steak sliced thin

Mix together all marinade ingredients except the meat.  Once all ingredients are mixed, add then add the meat.  Cover and refridgerate for minimum of 2 hours, and up to overnight.  Grill on high heat until meat is charred and cooked through.  Slice into strips and serve hot.  Serve with the below ingredients and layer like a delicious burrito!!

5 cups shoestring french fries, seasoned with seasoning salt and baked crispy
romaine lettuce, shredded
pico de gallo
black beans
crumbled Queso fresco
guacamole
12 flour tortillas
hot sauce

Creamy Mushrom Chicken with Bacon

This is one of those delicious meals that everyone (who loves mushrooms at least) will love.  I served it over mashed potatoes and the meal was so stinking good.  As intimidating as it sounds too, the meal took me 30 minutes from start to finish...no marinating, not a ton of chopping veggies, and comes together in a pinch.  I like to get the Costco mushrooms too which are way cheap, and will do this meal with plenty left over for a second mushroom extravaganza.  And homemade cream of mushroom soup...what's not to love!!

6 boneless skinless chicken thigh - you can use breast, but I promise you the depth of flavor you will get from the thigh is oh so worth it!!
2 Tbsp Olive Oil
3 tsp Italian seasonings
1 tsp garlic powder
12 oz sliced white mushrooms
3 Tbsp de-stemmed and chopped thyme
12 slices cooked and crumbled bacon
2 cups heavy cream
salt and pepper to taste

Trim your chicken of excess fat and season on both sides with salt, pepper, and Italian seasonings.  In a skillet (or BBQ if it's nice out) heat pan to medium high, add olive oil and cook chicken on both sides until chicken is no longer pink and juiced run clear.  Chicken should be nice and browned on both sides.  Remove chicken from pan and add in your mushrooms.  Cook mushrooms down until they are nicely browned, add in bacon, thyme, and heavy cream.  Reduce pan to a simmer and cook until the cream is nice and thick...think gravy.  Season with salt, pepper, and garlic powder to taste.  Add chicken back in pan and give everything a whirl.  Top with extra thyme and serve immediately.  Enjoy over quinoa, mashed potatoes, or even just along side some steamed veggies or a salad...Any way you do it...just enjoy!!

Payday Bars

This recipe is a long time family tradition. We make on our holiday goodie plates...it has been requested at family celebrations...and most importantly the recipe is a recipe the whole family can get in on. The kids love squishing the cake layer into the bottom of the pan, sprinkling the marshmallows onto the cooked cake layer...and then watching the marshmallows fluff up in the oven. I loved making this with my mom and I love making it with my kids. The recipe alone would be worth it just for the memories...but the bars are absolutely delicious. They aren't too rich so you can eat lots of them and not feel guilty...hahaha. Is that ever the case for dessert?! In any case, this recipe is delicious and definitely worth keeping!!

1 Yellow cake mix
1 Egg
3/4 cup butter

 3 cups mini marshmallows

2/3 cup light Karo syrup
1 pkg Reese's peanut butter chips
1/4 cup butter
2 tsp vanilla

 2 cups salted peanuts

Melt 3/4 cup butter in microwave, mix melted butter with egg and cake mix. Pat into the bottom of a 9x13 pan. Bake for 10 minutes at 325 degrees. When cake comes out of the oven, immediately sprinkle marshmallows over the top and then bake for another 5-7 minutes, or until the marshmallows are puffed up and toasty.

 While the marshmallows are toasting, mix together the remaining ingredients - with the exception of the peanuts. Melt in the microwave until completely melted and smooth.

When the cake comes out of the oven with the marshmallows nice and toasty, spread the melted mixture over the top and spread to evenly coat the entire cake. Sprinkle the peanuts over the top and lightly press into the mixture to make sure they stick. Cool completely and then cut into bars and serve!

Creamy Tortellini and Spinach Soup

Maybe it's just being back in the Northwest and realizing how cold it is...but I have been CRAVING soup lately!! There's just something about eating a hot bowl of soup on a cold winters night. Dominik is not ever excited to see soup on the menu, but Parker really loves it! TJ loves it, and Maylee can pick through it...so 4 out of 5 fans isn't bad in my book. Being the carnivore family that we are I also like to add chicken, but if that's not your thing then by all means, feel free to omit. The tortellini is also pretty diverse, in that you can use tortellini filled with cheese, meat, veggies, whatever you please. I love the 5 cheese tortellini from Costco and I add the pre-shredded rotisserie chicken so the soup comes together in minutes. The best kind of recipe!!

1 cup diced and cooked chicken breast
4 Tbsp butter
4 Tbsp olive oil
1 quart half and half
1 14 oz can chicken broth
1/2 cup celery, diced
1/4 cup flour
2 garlic cloves, minced
1 cup carrots, shredded
1 medium onion, diced
1 cup fresh spinach, coarsely chopped
1/2 tsp dried thyme salt and pepper to taste
16 oz package tortellini

 In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the four and form a roux. Stir and cook a minute. Add the half and half. Add the carrots and the chicken to the stockpot with the roux. Stir often and when it gets thicker, add the chicken broth, tortellini, spinach, and seasonings. Cover and heat through. Simmer on low heat until ready to serve.

Creme Brulee Croissant French Toast

This is our new Christmas tradition. I absolutely LOVED being able to prepare this the night before Christmas so that on Christmas morning I didn't have to spend all morning in the kitchen and yet still had this amazing dish to serve my family. I have made overnight french toasts before and they are either not moist enough...or too mushy to even get down. This was absolutely perfect...sweet as all get out...but absolutely divine! My whole family raved about it and pleaded that it be made every Christmas from here on out. When served with a few strawberries over the top and some bacon on the side...that right there my friends is a winning breakfast and worthy of a Christmas morning!

3/4 cup butter
1 1/2 cup brown sugar
3 Tbsp corn syrup
12 medium sized croissants torn into bite sized pieces
9 eggs
3 cups half and half
1 1/2 tsp vanilla
1 1/2 tsp maple syrup
3/4 tsp salt

 In a sauce pan over medium heat, melt butter. Add brown sugar and corn syrup and stir until the sugar is dissolved and the mixture becomes slightly translucent. Pour caramel sauce into a greased 10x13 pan and spread evenly. Put the torn pieces of croissant evenly over the sauce. Whisk the remaining ingredients together and pour over the croissants trying to cover all the pieces. Cover with foil and refrigerate overnight. Bake at 350 for 45 minutes, or until the tops of croissants are crispy and golden brown. Serve with syrup, sliced berries, and whipped cream. In case it wasn't already sweet enough...hahahahaha

Middle Eastern Chicken Kebabs with Taziki Sauce

These chicken kebabs are amazing. They hit all the right notes in terms of what you expect middle eastern food to taste like. And pretty much anything served on a stick is just a fun way to eat! These kebabs were served at our ward Christmas party when we did "A Night in Bethlehem." I made them for 200 people and used 80 lbs of chicken. They were all devoured and I had so many requests for the recipe. The marinade comes together pretty quickly and is pretty versatile depending on how you want to cook it. You can skewer the raw meat and then BBQ, or chunk the chicken...saute in a skillet...and then skewer. You could probably even skewer the raw meat and then bake with a quick broil to finish it off. The possibilities are endless and can really cater to what works best for you. For the ward party I marinated the chicken chunks and sauted in a skillet. I reduced the sauce down until it was pretty thick and then let the chicken come to room temperature in the sauce. I skewered the chunks and then hit them under the broiler just before serving. They were so so so good!

Marinade
1 cup plain Greek yogurt
2 tbsp olive oil
2 tsp paprika
1/2 tsp cumin
1/8 tsp cinnamon
1 tsp crushed red pepper flakes (reduce depending on desired level of spiciness)
1 tsp lemon juice
2 tsp salt
1/2 tsp pepper
5 minced garlic cloves
2 1/2 lbs boneless skinless chicken thighs cut into 2" cubes
1 large red onion, cut into wedges
15 8" bamboo (or metal) skewers

 Taziki Sauce
1 1/2 cups Greek yogurt
3 Tbsp lemon juice
1 garlic clove, minced
2 medium cucumbers, seeded and diced fine
1 Tbsp finely chopped fresh dill
Salt and pepper to taste

 In a large bowl, combined all the ingredients except the chicken. Mix and then add chicken chunks. Marinate overnight, and for up to 3 days. At this point you can either thread the chicken onto skewers and then BBQ or saute in a skillet over medium-high heat. Cook until the meat is no longer pink and the sauce has reduced to a ketchup like consistency. Whether the chicken is raw or cooked, when threading meat onto a skewer alternate pieces of chicken with purple onion. Onions will either cook on the BBQ or under the broiler.

 For the Taziki sauce, combine all ingredients and mix well. If you prefer a smoother texture you can just run it through a food processor. Serve as a dipping sauce for chicken.

Roasted Garlic Hummus

I made this hummus for a ward Christmas party for like 200 people. Making that quantity is a bit tricky because I tend to be a "little of this, little of that" type of a cook. So keeping flavors consistent and still delicious gets hard. However, no matter how many variations of this recipe that I made, it turned out delicious every single time! People raved about it and lots of people asked for the recipe...that's the mark of a quality recipe in my book! I love that this recipe can be flavored to hit preferences...some people like a bit more garlic while others love the cumin. It's really a "choose your own adventure" recipe that works great when you add more/less of the things that you like and don't like. Enjoy!!

1 large head roasted garlic - I have used regular garlic in a pinch and it's still delicious!
2 Tbsp Olive Oil
1 15oz can chick peas, drained and rinsed
3 Tbsp lemon juice
3 Tbsp tahini paste
1/2 tsp salt
1/2 tsp cumin
1/2 tsp fresh rosemary, minced
2-3 Tbsp water Garnish: Fresh Parsley, minced
Drizzle of olive oil

Sprinkle of paprika In a food processor, add chick peas, lemon juice, tahini paste, salt, cumin, and rosemary...pulse for about 60 seconds. Scrape down sided and bottom of food processor, add roasted garlic and turn on blender. Slowly add the olive oil and then add water a little at a time in order to get your desired consistency. To serve, drizzle with olive oil and sprinkle with desired garnishes. Serve with fresh pita, naan, pita chips, and/or fresh veggies. Enjoy!!

Salsa

I love salsa.  I like it year round though, and I have yet to find a store bought salsa that I love.  I love going to restaurants and eating their salsa.  That salsa is good salsa.  That salsa can not be bought in a store.  Insert sad face; my sad face.  I have tried lots of fresh tomato salsa, and while I do like it...I don't love it.  I like fresh tomatoes in pico de gallo salsa, but not so much in regular salsa.  In these types of salsa I like canned tomatoes.  The taste is more predictable, and they are the same year round.  I also have made this salsa several times...and each time I love as I stand around the food table and hear comments like "wow did you try this salsa," and "hey (insert name), did you try the salsa? It's so good."  That's how I know that one of my recipe is good...when others make comments to me not knowing that I was the one who made it!!  That sounded really arrogant as I wrote it...whoops!  Anywho...ego aside...this recipe is really delicious!!!  It also goes PERFECT with the Miguel's White Queso!!

28 ounce can whole plum tomatoes including juice

1 small white onion peeled and roughly chopped

1 - 2 jalapeno peppers seeded and chopped

3 cloves garlic chopped

1 1/2 teaspoons ground cumin or to taste

1 teaspoons salt or to taste

1/4 - 1 teaspoon to 1 granulated sugar optional and to taste

1 - 2 handfuls cilantro I prefer 2

About 3 tablespoons lime juice

Add all ingredients to food processor in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as desired.

Taste the salsa and based on personal preference, adjust as necessary.

Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor. Serve with tortilla chips and enjoy!

Miguel's White Queso

Miguel's is a Mexican restaurant in SoCal that is sub-par Mexican food.  However, it quickly became our favorite Mexican restaurant when we realized there was unlimited white queso brought to the table while you wait for your food.  Like they bring it quicker than they refill your water.  The stuff is liquid gold.  So delicious and good on just about everything.  I always mixed it with their salsa in order to feel a little healthier.  We tried a few copycat recipes before we realized that the restaurant used to hand out free recipes when they first opened.  Lucky for us, people plastered the internet with pictures of the recipe!  Now that we no longer live near Miguel's, this recipe will be a staple at all our fiestas!!!

2 cups whipping cream

1 cup sour cream

1 tsp chicken base

2 Tbsp clarified butter

1 Tbsp flour

1 jalapeno, minced

1 Tbsp jalapeno juice, from bottled jalapeno

1ounce Monterey jack cheese, shredded

1ounce cheddar cheese, shredded

Heat whipping cream in a heavy saucepan over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce heat to medium.

Stir in chicken broth and jalapeno sauce and simmer.

Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.

Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.

Remove from heat, stir in minced jalapeno and the cheeses.

Can be served with tortilla chips or as a sauce for dishes.

Cilantro Lime Chicken with Avocado Mango Salsa

This chicken is the perfect dish when you feel like Mexican food, but don't want to make all the fixins to go with it.  This is the protein marinated in the delicious south of the border flavors, and topped with the perfect salsa combination of savory and sweet.  I serve it along side some cilantro lime rice, but the dish is fine stand alone!  I love taking this meal into a family too.  It looks super fancy, is very fresh, and is so easy to whip up!

Chicken Marinade

3 pounds boneless, skinless chicken breasts (about 4-6)

Juice of 3 limes

1 cup cilantro, roughly chopped

½ cup olive oil

1 Tbsp. honey, or more to taste

1 tsp. kosher salt, or more to taste

fresh cracked pepper

2 garlic cloves, finely minced

1 tsp. cumin

½ tsp. onion powder

½ tsp. ground coriander

Avocado Mango Salsa

2 avocados, diced

1 large mango cubed

2 roma tomatoes, diced

¼ cup shallot, finely diced

¼ cup cilantro, finely chopped

Juice from ½ lime

¼ tsp. garlic powder

fresh cracked pepper & salt to taste

Combine the marinade ingredients in a food processor and blend. Pour into a large resealable bag and add chicken and marinate for a few minutes, up to overnight.

Mix together Avocado Mango Salsa ingredients in a medium sized bowl. Set aside.

Grill chicken over medium-high heat (or on stovetop) until no longer pink inside. Serve chicken with avocado mango salsa and enjoy!

Cinnamon Rolls

I don't claim to be an expert baker by any means, but for some reasons...these cinnamon rolls always turn out.  They are super easy to make and always taste delicious.  Unfortunately they are full on the fat and don't skimp at all on the taste. This leads to some fun rolls in your tummy and onto your thighs!!  Still worth making them...just as a special treat!

Dough

2 1/4 tsp active dry yeast

1 cup milk warm

1/2 cup granulated sugar

1/3 cup margarine I used softened unsalted butter

1 tsp salt

2 eggs

4 cups all-purpose flour

Filling

1 cup brown sugar packed

3 tbsp cinnamon

1/3 cup margarine softened

Cream cheese icing

6 tbsp margarine I used unsalted butter

1 1/2 cups powdered sugar

1/4 cup cream cheese

1/2 tsp vanilla extract

1/8 tsp salt

For the rolls, dissolve the yeast in the warm milk in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up. Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.  Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.  Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.  Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick.  Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan.

To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.  Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.  Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1 1/2 inch slices. You might find it easier if you use a piece of floss vs a knife.  Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.

Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!  While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.  When the rolls are done, spread generously with icing.

Fresh Spring Roll with Peanut Sauce

These are my favorite food. This dish is fresh, easy'ish' to whip up, and actually saves well in the fridge so you can enjoy the goodness for days!!  These seem quite intimidating at first to make, but once you do it once they are a sinch!!  I love making them with some satay chicken (essentially I just put chicken tenders on a stick with some salt and pepper) and then I use the peanut sauce for them too.  They just seem to round out the dish and makes it more of a meal...and I'm my kids hero if I make any dish that includes meat on a stick!!

Spring Rolls
10 rice paper (found in most grocery store Asian isles)
2 cups shredded iceburg lettuce
1 cup shredded carrots
1 cup chopped cilantro
1/2 cucumber deseeded and sliced thin
30 large shrimp cooked (I like to buy raw and then sautee with some butter, salt, pepper, and a pinch of yellow curry powder)

Peanut Sauce
1/2 cup peanut butter
3/4 cup coconut milk
2 Tbsp Thai red curry paste
2 Tbsp apple cider vinegar
1 Tbsp Sugar
2 Tbsp ground peanuts
salt and pepper to taste

For the spring rolls, get a bowl with warm water big enough to submerge the rice paper.  Soak the rice paper for 30 seconds or until the paper is slightly pliable.  Lay flat and then put 3 tbsp lettuce, 1 tbsp carrots, 1 tbsp cilantro, and a few sticks of cucumber.  Fold over once side of the rice paper so the veggies are covered.  Place three shrimp on top of the rice paper with the veggies underneath.  Fold the two sides over, and then roll into the remaining side.  Think burrito when doing this.  There is no real wrong way to do this...it's just the easiest way I have found to keep the shrimp and veggies in tact while getting the tightest roll.

For the peanut sauce, combined all ingredients except peanuts in a small stockpot and whisk together until well incorporated.  Bring to a light simmer and then turn off heat.  Salt and pepper to taste and then transfer to a bowl.  Top with peanuts and serve along side the spring rolls.  I like to add a little sweet chili sauce to the dipping process too for a little extra sweet and spicy mix!!