Rice Krispy Treats  Microwave 

So nice to be able to make rice krispy treats in the microwave.    Extra marshmallows make these extra yummy.  You will need a larger microwaveable bowl.  Julie's recipe.

1    9X13 buttered dish

3- 10 oz. bags of marshmallows

1 stick of butter

1 12 oz box of Rice Krispies cereal

Put 1 stick of butter sliced in thick chunks and 2 bags of marshmallows in bowl and microwave for 1 minute.  STIR  repeat this step until marshmallows are melted.  Add extra bag of marshmallows and stir. 

Microwave 30 sec more stir.  A few marshmallow chunks make this even yummier.

Add  box of rice krispies stir until coated and press into  buttered 9X13 dish.

PEANUT BUTTER VERSION:  add 1 cup of peanut butter with the first 2 bags of marshmallows and the butter.  Continue recipe.

Chevy's Red Rice

Chevy's Red Rice is a "MUST HAVE" for a Mexican feast. It takes a regular burrito or a Mexican meal to an amazing one. Enjoy!

Chevy's Red Rice

2 cans of diced tomatoes, blended
1/2 tsp  chipotle purée** (See note - you can increase up to 2tsp for added spiciness)
1 tbsp  chopped cilantro or 1 tsp of dried
2 cups of water 
1 tsp  chopped garlic 
2 tsp salt 
1/3 cup canola oil 
2 cups long-grain white rice 
½ cup chopped yellow onion

Blend the tomatoes and chipotle purée then stir in the cilantro and set aside.

In a large bowl, combine the water, blended tomatoes, garlic, chipotle purée**(See note) and salt and set aside.

Heat the oil in a large pot/pan over high heat until just before the oil begins to smoke. 

Add the rice and onion and sauté until ¾ of the grains are bright white or slightly brown, 7 to 10 minutes - don’t drain the oil.

Add the tomato mixture from the bowl to your pot and simmer for 15 minutes or until liquid is absorbed.

Remove from the heat, cover and let stand covered for 20 to 30 minutes, stirring every 10 minutes and tasting to see whether the rice is done. 

When the rice is cooked through, fluff with a fork then keep warm until ready to serve.

We usually double this and it keeps well in the fridge and makes great leftovers. 

**Do not omit this ingredient. It provides the main smoky flavor of this rice. CRITICAL ingredient. Chipotle Puree is just a can of "chipotles in adobo sauce" blended up until smooth - easy. They can be purchased at any grocery store, Walmart, Kroger, etc. You can keep leftover puree in the freezer. It will keep up to a year in the freezer. The original recipe calls for 2tsp. My family cannot do spice so I reduced it to 1/2tsp and it provides the flavor with a low spice. 

Julie's Guacamole

Julie's Guacamole

4 avocados
1/4 purple onion, finely diced
1 small tomato, finely diced
1/2 bunch cilantro, finely diced
2 cloves of garlic or 1 tsp garlic powder
1 tsp of cumin
Squeeze of resh lime
Salt and pepper to taste

Add all ingredients. Mash together but do not overmix, I like chunky guacamole. Taste with a chip and add salt and pepper to your liking.

You can really adjust any ingredients to taste. If you like a lot of onion, you can go up to 1/2 of an onion and if you like a lot of garlic, you can increase the garlic... you get the picture :) This is just my basic starting point.

Great addition to any party, meal, or mexican feast :)

Easy Cream Cheese Pesto Dip

Make this!! I promise everyone will thank you when you bring it to your next get together! It's fast, easy and delicious, like lick the foil clean delicious!! I acutally have a friend who litterally licks the foil everytime I bring this dip... she's so funny!

Easy Cream Cheese Pesto Dip

8oz cream cheese

1/3-1/2 cup jarred pesto

Diced Tomato

Shredded mozzarella

Directions:

Lay out a piece of foil. Put the brick of cream cheese in the center of the foil. Pour the pesto on top of the brick of cream cheese. Wrap foil loosely around it and place it on an oven proof dish and bake at 300 for 15-20 or until the cream cheese is soft throughout. Once cream cheese is melt-y, sprinkle tomoatoes and shredded mozzarella and turn on the broiler and watch closely until the mozzarella cheese browns on top.

Serve with pretzle thins, pita chips, veggies or anything you want to dip in it. Pretzle thins are the best!!

Layered Green Salad

This is a traiditonal Christmas salad that I still make to this day. Enjoy!!

Layered Green Salad

1 can sliced water chestnuts

Chopped Celery 

10oz frozen peas

Shredded Lettuce

Chopped Green Onions

Mayonnaise

1 Tbs. Sugar

Parmesean Cheese

Layer in a clear bowl (if you have one): water chest nuts, a layer of celery (however thick), break up frozen peas (do not coolk) and spread over celery. Mix onions and lettuce and layer over peas. Stir mayonnaise and frost the top of the salad like a cake. Be sure to seal the edges. Sprinkle with sugar and parmesean cheese. Let set overnight or at least 6 hours. Recipe by Jane Friden

Meat Bean Potato Casserole

Meat Bean Potato Casserole

1 lb hamburger

1/4 c chopped onion

1 t garlic salt

1 can green beans

5-6 potatoes

1 can cream mushroom soup

1/4 c milk

1 c. shredded cheddar cheese

Brown hamburger with onion and garlic salt. Mix browned hamburger with green beans and put in the bottom of a 9x13. Peel and thinly sliced potatoes. Layer potatoes on top of bean/meat mixture. Mix milk and cream of mushroom soup together and spread it on top of the potatoes. Sprinkle with cheddar cheese. Cover and bake at 350 for 45min-1hour until potatoes are fork tender. 

Broiled Tilapia Parmesan

I was talking with my friend, Nicole, about how making dinner can be frustrating at my house because I don't have even ONE meal that everyone likes. Someone is always protesting. She agreed that it's that way at her house, except for ONE meal. All three of her girls LOVE it and are excited when she makes it. It's FISH (this recipe) and quiona! Her girls are young, ages 22mo - 6 years old. I had to have this fish recipe! I have tried feeding my kids fish a lot with very little positive feedback! 

She shared this recipe with me about a month ago. It's been so well received around our house, we've had it at least 4 times :) I still have one major protester... but I will take that. With other fish recipes I have tried, usually Douglas and I are the only fans. So with this recipe, we gained 4 more fans of fish :)

If you are hesitant about fish or know your kids will resist, try this recipe. We had good luck with it. YUM!

Broiled Tilapia Parmesan

Parmesan Topping:
1/2 c parmesan cheese*

2 T olive oil or butter, softened

2 T mayonnaise

2 T fresh lemon juice

1/4 tsp dried basil

1/4 tsp ground black pepper

1/8 tsp onion powder

1/8 tsp celery salt

2-3 pounds tilapia fillets

Preheat your oven's broiler.  Line a broiler pan or rimmed baking sheet with aluminum foil, spray with cooking spray.

In a small bowl, mix together parmesan cheese, oil, mayo, and lemon juice, dried basil, pepper, onion powder, and celery salt. If it's too thick, drizzle olive oil or lemon juice until it's spreadable. This is a lot of topping, enough topping for 2-3lbs of fish. I have refrigerated this mixture at this point and warmed it in the microwave for 30 seconds when it's time to use. I imagine you could freeze it for future use as well. Mix well and set aside.

Arrange fish in a single layer on the prepared pan. Broil a few inches from the heat for approx. 4-5 minutes.  Flip the fillets over and broil for another 4-5 minutes.  Remove the fish  from the oven and spread about 1T of the parmesan cheese mixture on the top side.  Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork.  

*If using freshly grated parmesean, use only 1/3c. You may also need to microwave the mixture for 15-30 seconds to get a smooth consistency.

Serves 6 adults

Recipe by Nicole Moore

Honey Lime Chicken Enchiladas

It is time for me to post something other than a dessert. :) It's not that I ONLY make desserts, I just get the best pictures with the desserts I do make, so I post them more often. I have another girl scout cookie recipe coming at you, so we needed something to break up the sweets. 

This recipe is perfect. We make this for an "everyday" meal or a meal to entertain company. They are easy, unique and tasty.

melskitchencafe.com

 Honey Lime Chicken Enchiladas

Ingredients:
6 T honey
4-5 T lime juice
1 T chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
10-12 soft taco sized flour tortillas
2 cups colby or monterey jack cheese, shredded
2 - 10 oz. can green enchilada sauce

Mix first 4 ingredients together in ziploc bag and toss with shredded chicken. Let it marinate for at least a half hour.

With cooking spray, spray a 9×13 pan (or 2 8x8's and save one half of this recipe in the freezer for another meal*). Pour enchilada sauce into the the dish, enough to make a thin layer on the bottom (Approximately 1/2 can for a 9x12 and a 1/3 of a can per 8x8).

Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top - see pic below.)


 *Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top. OR put in your refrigerator the night before and bake at regular time and temperature.

After putting these under the broiler the last few minutes they turn golden... yum.

Samoa Cookies

What is better than a Samoa Girl Scout Cookie? A homemade one :) These are a bit of work, but worth it. Plus, with the shrinking number of Samoas per box, who can afford not to make their own?

Samoa Cookies

Makes about 3 1/2 to 4 dozen

The Cookie (base):

1 cup butter, softened

1/2 cup sugar

2 cups all purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla extract

up to 2 tablespoons milk

Preheat oven to 350F.

Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky (you may not need any at all). The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.

It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness (or a little thinner) using a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined (or on silicone mat) baking sheet and make a hole in the center. I used the small end of a large round piping tip. Nicole comments that you can use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat until the dough is used up (it's okay to re-roll, this dough is shortbread-like and very forgiving.)

Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges.

Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely.

Coconut Caramel Topping:

3 cups shredded coconut (sweetened or unsweetened)

12-ounces good-quality chewy caramels

1/4 teaspoon salt

3 tablespoons milk

8 ounces dark, semi-sweet or milk chocolate (chocolate chips will do)

Preheat oven to 300 degrees (F)

Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden.

Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. (I melted mine stovetop using double boiler method.) Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (I used silicone baking mats instead). Transfer all remaining chocolate into a piping bag or a ziploc bag with the corner snipped off and drizzle finished cookies with chocolate. (Melt a bit of additional chocolate, if there is not quite enough for each cookie.)

Let chocolate set completely before storing in an airtight container.

Recipe Source: OnceUponAPlate

Monster Cookies

These cookies have been on the blog for a while, but I thought it was time to give them a new picture and bring them all back to our attention. These are good. Peanut butter. Chocolate. Oats. Chewy cookie.

 
Monster Cookies

Ingredients:
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/3 cup creamy peanut butter
1 stick butter, softened
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
1/2 cup M&Ms (I used mini)
1/2 cup chocolate chips
1/4 cup raisins, optional

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Add baking soda, and oatmeal. Mix well. Stir in the M&Ms, chocolate chips, raisins. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in an air tight container.

Recipe by Paula Deen

Samoa Brownies

In honor of girl scout cookie season, I bring you these irresistible Samoa Brownies :) The caramel/coconut topping to brownie ratio is 2:1 They are simple, rich and can feed a large group. They do take a bit of advanced planning because they need to be refrigerated 4-5hrs or up to overnight after you assemble the caramel/coconut topping on the brownies. Then, cut, drizzle, let chocolate set up. Then, they need to sit at room temperature 1 -2 hrs before serving to make sure caramel isn't too hard. They are worth it... trust me. Time it right and you'll be glad you made these!

Samoa Brownies

Ingredients:
1 recipe for brownies (9x13) or use a mix
3 1/2 cups shredded coconut, toasted
(2) 14 oz. package of caramels, unwrapped
1/2 tsp. salt
4 tbsp. milk
3 oz. chocolate chips


Make Brownies:
Prepare brownie mix according directions and cool.

Toast Coconut:
Preheat oven to 400 degrees and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn't burn.


Melt Caramels:
In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth.


Put it all Together:
Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting. Cut into bars and drizzle with melted semi-sweet chocolate. Let chocolate set and enjoy. store in fridge, but remove 20-30 minutes before serving as the caramel will be hard.

Recipe Source: SixSistersStuff

Saltine Toffee Squares

How is it that we have a Thackeray & Family food blog without these treats?? I am not sure how we lasted so long. Lucky for you, I had some saltines that needed to go, FHE treats to prepare and a camera to snap some pictures. The perfect combo for a Thackeray Family recipe that NEEDS to be on here. :) And here it is...

Saltine Toffee Squares

Ingredients:
40(ish) saltines
1c. butter
1c. brown sugar
12oz milk chocolate chips, room temperature
chopped nuts (optional)

Directions:
Preheat oven to 350 degrees. Line a large rimmed cookie sheet with buttered foil. (I sprayed mine with cooking spray - worked great.) Fill with approximately 40 saltines.  Like so...

Next, take the butter and brown sugar and melt it in a saucepan on the stove. Bring it to a gentle boil. Once at a boil, drop heat to medium and boil for 3 minutes, stirring constantly. Pour over prepared crackers. Bake for 5 min. Immediately sprinkle the chocolate chips all over the toffee covered crackers. I let mine sit about 1 minute more in the oven with the door propped just to make sure the chips were soft. When they are soft. Spread them all over the toffee squares. If desired, which we did (except one row), sprinkle with nuts (we chose pecans). Like so...

Cut into squares while warm. I refrigerated our uneaten toffee squares for 30 min to get the chocolate to set up completely. I then stored them in an air tight container.

You are welcome! :)

Recipe Source: Rose Hicks

Tortellini Soup

Tortellini Soup

Tortellini Soup

1 lb Italian sausage
1 onion, diced small
1 cup sliced carrots
2 T garlic, minced
4 c chicken broth
1 can Italian stewed tomatoes, chopped or blended
1 - 8oz can tomato sauce
20oz cooked tortellini*
2 c fresh spinach
1 c provolone or mozzarella
1/4 c parmesean cheese
4 t thinly sliced fresh basil

Brown sausage. Add onions and carrots for 3 minutes. Add garlic for another minute. Add broth, tomatoes and tomato sauce to a boil. Add pasta; boil until tender. Add spinach before serving. Garnish with parmesean, basil and mozzarella.

*If you want to boil the tortellini in the soup, increase your broth from 4cups to 6cups. Boil as long as package indicates.

Sesame Chew Bread

I am re-posting this with a picture. :) Chase made this to go along with dinner last night. We love chew bread.

Sesame Chew Bread
Printable Version

2 c. warm water
2 t. salt
4 c. flour
1T sugar
2T yeast
sesame seeds

Mix: warm water, sugar, salt, yeast, flour. Do not knead. Let raise until double (about 30-60 minutes) Press out in a large greased cookie sheet. Melt 1/2 stick of butter and pour on top - sprinkle with sesame seeds (opt.) Cook 30 minutes at 375. Tear into pieces and eat with a hot bowl of soup.

Serving suggestion: With Corn chowder or Hamburger Soup

Sweet Potato Fries

Doug found this recipe and I am SUPER glad he did. We make these at our house 4-5 times a week right now. We are hooked. They are not crispy like french fries from McD's...because they are healthy. They are lightly coated in EVOO and delicious spices, then baked. Each time I think I have made enough. When they are all gone someone says, "Next time, you should make more!" It's really the spices that make these so good. (I haven't ever gotten mine to crisp up) Try these and let me know what you think!

 Sweet Potato Fries

3 large sweet potatoes or yams
3 tablespoons olive oil
1 tablespoon granulated sugar** (optional - I omit)
1 tablespoon kosher salt (I reduce to 1 tsp - it's plenty for us)
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano

Preheat the oven to 425 degrees F. Place two rimmed baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4- to 1/2-inch strips or wedges. Try to keep most of the pieces the same size so they bake evenly.
Place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. Add the seasonings and mix until the potatoes are evenly coated.

Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. Also, try to leave any excess oil in the bag or bowl so the potatoes don’t get too soggy while they bake.

Bake the potatoes for about 12-15 minutes, flipping halfway through, if desired, until they are tender and well-browned. Serve immediately.

 

Eliza thought these were done. She was ready to have some. :)

**Even though I omit the sugar, the original recipe says this about the sugar: "The purpose of the sugar is to help caramelize and brown the outside edges of the potatoes. Combined with the salt and other spices, you are left with a tender sweet potato fry infused with a sweet and smoky flavor. Preheating the baking sheets also helps the outer edges get a nice little crunch." I have made these with and without the sugar, and they are just as soft (but oh so delicious), either way.

Recipe Source: Mels Kitchen Cafe

Rolo Cookies

I posted this recipe for rolo cookies a while a go. Come to find out, I was making them incorrectly. The new way is even better! I got the recipe from a friend and I followed the instructions to my interpretation. Because I had never seen the cookies, I didn't realize the rolo was to be completely enclosed in the middle of the cookie. It makes them much more delicious. A chocolatey, caramelly center... yum.

Rolo Cookies

1c sugar
1c brown sugar
1c butter
2t vanilla
2 eggs
2 1/2c flour
3/4c cocoa
1t baking soda
1 bag Rolo

Cream together sugars and butter. Add vanilla and eggs. Separately mix together flour, cocoa and baking soda. Add to wet ingredients.

Drop 1 1/2" balls onto cookie sheet.  (I used my cookie scoop)

 

Press Rolo into center. Continue to completely surround the Rolo with the cookie dough. It should be in the middle of the dough ball.

 

Once Rolo is completely surrounded, roll cookie into a ball. Roll in sugar. Lightly press the top of the cookie with a cup so it will cook more evenly. 

Bake at 375 for 7minutes. Let them set on the cookie sheet for another 3-5min. Transfer to cooling rack. Best eaten when warm. Still good any time. 

Recipe Source: Maura Leavitt

Rolo Pretzel Turtles

Okay... maybe I have a few more Christmas posts in me :) Here's one: Pretzel Turtles. I've made these twice this Christmas season. We took the Elders dinner and the kids made these for their dessert. We also made them for a night of cards with friends. They are simple, delicious and the kids can make them (the best part). If you love turtles... try these :)

Rolo Pretzel Turtles

Small Pretzels

Rolo candies

Pecans or M&Ms

Directions:

Preheat the oven to 350. Place small pretzels on a cookie sheet. (Line with foil or parchment for easy clean up) Top each pretzel with a rolo candy. Place in the oven for 3-4 minutes. The rolos will look shiny but still holding their shape. Remove from oven and push a pecan on top of each one. Let firm up for 5 minutes and enjoy!

Recipe Source: TheSistersCafe

Cranberry-Jalapeno Cream Cheese Dip

Don't judge this dish based on the name... because it sounds, to be honest, like a gross combination. It's not! I told Doug I wanted to make this for the party we had last night, he wasn't a believer. After some convincing, he reluctantly agreed. From his first taste, he became a believer. He said that we shouldn't take it to the party but keep it all for ourselves! Alas, we did take it and it was a HUGE hit. It's a sweet fruit salsa, on top of cream cheese, served on crackers or chips... yum! It's better than a cheese ball!

Another recipe... as promised :)

Cranberry-Jalapeno Cream Cheese Dip

12 ounces fresh cranberries
5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

Directions:
Pulse the cranberries in a food processor or blender until coarsely chopped (you can also do this by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Recipe Source: MelsKitchenCafe

Breakfast Burriots

I found this recipe not too long ago and I make excuses to eat these multiple times a week. Breakfast, Lunch, Dinner. It doesn't matter, they are great any time of day. Try one and you'll never eat a breakfast burrito w/o roasted tomatoes again! Delicious.

 Breakfast Burritos

1-2 cups grape tomatoes, cut in half
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper

4 large whole wheat tortillas
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes

grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices

Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. This step is a MUST! It makes the burrito superior to any other :) They will look like this when they are done:

While these are cooking, scramble the eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.

Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter (I don't use butter, just heat), for just a few moments on each side. Put the warm and toasted tortilla on a plate, then lay the spinach down the middle. Spoon on some of your roasted tomatoes and onions, scrambled eggs, top with cheese and avocado.

I fold mine up like a taco b/c I don't' think their is a burrito shell big enough to contain it all. If you can roll it like a burrito, do so. If not, get a fork and enjoy what falls out after your breakfast burrito/taco is eaten.

Wedding Cookies

I didn't make these for a wedding :) This cookie is the last one that I put on our Christmas plates. They are buttery, powdery and melt in your mouth. Delicious.

Wedding Cookies 
Printable Version

1c butter, softened
1/2c powdered sugar
1t vanilla
2 1/4c flour
3/4c finely chopped nuts
1/4t salt
powdered sugar (to roll cookies in)


Heat oven to 400.

Mix butter, 1/2 cup powdered sugar and vanilla in a large bowl. (I used my Bosch) Stir in flour, nuts and salt until dough holds together.

Shape dough into 1" balls. Place about 1" apart on ungreased cookie sheet.

Bake 10-12 minutes until set, but no brown. Remove from cookie sheet. Cool slightly on wire rack.

Roll warm cookies in powdered sugar. Cool on wire rack. Roll in powdered sugar again.