Chewy, Nutty, Coconut, Oatmeal cookies

These cookies are super yummy.  Sometimes I'm in the mood for a cookie without chocolate chips in it.  The texture of this cookie gets its chewiness from coconut and oatmeal.  The nuts and brown sugar are what make this cookie taste rich.  You can use whatever nuts you have on hand.  I had bought a huge bag of pecans from Costco, so that's what I put into my cookies.  You could also leave the nuts out of it, and it still would taste wonderful.

Chewy, Nutty, Coconut, Oatmeal Cookies

1/2 c sugar
1/2 brown sugar
1 egg
1/2 c butter, softened
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/4 c flour
1/2 c shredded coconut
1/2 c quick oats
1/2 c finely chopped nuts (i used my food processor)

Preheat oven to 325 degrees.  Combine sugars and butter.  Add egg and vanilla and mix well.  Add flour, baking soda, baking powder, and salt.  Mix until combined.  Add oats, coconut, and nuts until combined. Bake for 7-10minutes.  Do not over cook, should just barely start to turn golden on the edges.

Southwest Baked Egg Rolls

I made this recipe a couple of Sundays ago, and they turned out super yummy. I didn't even realize I was eating a vegetarian dish.  (Not that I'm opposed to eating vegetarian).  Make sure that you don't fill these too full, divide the mixture evenly amongst the 24 egg rolls.  These turned out super crispy baked in the oven, and were awesome with guacamole, sour cream and salsa on the side.

Southwest Baked Egg Rolls

2 cups frozen corn, thawed 1 

(15 oz) can black beans, drained and rinsed 

2 cups shredded cheese  

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry  

4 scallions (green onions), chopped  

1 (4 oz) can of green chiles, drained  

1/2 t ground cumin  

1/4 t chili powder  

1 t salt  

½ t black pepper  

¼ t cayenne pepper 

 24 egg roll wrappers (1 package)

Preheat the oven to 425. Lightly mist two baking sheets with cooking spray and set aside.
In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.
Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the mixture from the bowl on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients. Fold the side corners in and tuck them. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared baking sheet, seam side down. Repeat with remaining ingredients.
When all of the egg rolls are wrapped and on the baking sheets, lightly mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. 
Recipe comes from here. 
 

Simple Red Enchilades

Everything I have tried from the Pioneer Woman, I have loved.  This recipe comes from her, and they were absolutely delicious.  We love anything Mexican at our house, and these really past the test in my book.  Alot of times I shy away from enchiladas using the sauce out of the can, because its all I can taste in the dish.  I loved the method of combining the store bought sauce with chicken broth to mellow it out.  I made this recipe with store bought corn tortillas and I ran out, so I made up some homemade ones.  The store bought were delicious, but the homemade tortillas were to die for.  Of course you don't need to go to the trouble to make your own.  However, if you live near a Mexican market or some other place that sells fresh tortillas, they are amazing.  I modified this recipe only in the fact that I didn't fry the tortillas before hand.  I sprayed each tortilla with cooking spray, and put them on my pancake griddle so that they would toughen up and not break when I roll each enchilada up.  I also added more cilantro to my sauce, didn't use olives in the filling, and cut the green chilies down to just one can instead of two.  Play around with this one, according to what you like!

Simple Red Enchiladas

For the sauce:
1 tbs canola oil
1 tbs flour
1 (28 oz.) can red enchilada sauce (I used mild)
2 c chicken broth
1/2 tsp salt
1/2 tsp pepper
4 tbs chopped cilantro

For the Meat:
1 pound of ground beef
1 medium onion, finely diced
1 can diced green chilies
1 tsp salt or seasoned salt

To Assemble:
3 c of grated cheese
1 c chopped green onions
1/2 c chopped cilantro (to sprinkle on top at the end)
10-15 corn tortillas

To make the sauce,in a medium sauce pan combine the oil and the flour and whisk together to make a paste, cook for one minute.  Pour in red sauce, chicken broth, cilantro, salt and pepper.  Bring to boil, and reduce heat to a simmer for 30-45 minutes
Brown meat with onions in a skillet.  Add green chilies, and salt. Set aside.
Spray each corn tortilla with cooking spray.  Place on griddle and let crisp up just a little.
Preheat oven to 350 degrees.  Pour 1/2 c red sauce into the bottom of a 9x13 pan.  Dip each tortilla into red sauce, then spoon meat mixture, some cheese, and some green onion into the center.  Roll up and place seam side down in the pan.  Repeat until everything is used up. Pour the rest of the enchilada sauce over top, and sprinkle with remaining cheese.  Bake for 20 minutes or until bubbly and cheese has melted.  Sprinkle cilantro all over the enchiladas when they come out of the oven.

Frog Eye Salad

I know, I know, this recipe title sounds disgusting.  But, honestly I couldn't alter the name for it.  It is what it is.....sort of.  My friend Kristi made this salad for our family a year ago probably, and I loved it.  She said that Hawaii didn't sell Acini De Pepe which is the small ball pasta.  However, our Safeway got some in a couple of months ago.  So like the Hawaiian Hoarder, I stalked up like we usually have to do.  This sweet salad is incredibly light and delicious.  If you like rice pudding or tapioca pudding this is definitely a salad for you.  I like this salad because you make your own pudding, and anything with sweetened condensed milk is always a winner in my book.  (Dad, you will love this one)
However, do NOT call this salad by the name that it is titled when your kids are around.  I would just say it is "fruit salad".  My kids totally would not try it because of the name....so lame.  They missed out.

Frog Eye Salad

1 1/4 c acini de pepe (in the pasta section)
1 (20 oz) can of pineapple chunks (cut into tid bits)
1 (11oz) can of mandarin oranges, cut in half
1/2 c shredded, sweetened coconut
3 tbs cornstarch
1/4 tsp salt
1/4 c plus 2 tbs sugar
2 c milk
1/4 c plus 3 tbs sweetened condensed milk
1/2 tbs vanilla

Cook acini de pepe according to package directions.  Drain pineapple chunks reserving pineapple juice in a cup.  After pasta is done, place into a bowl, and add pineapple juice, toss to coat, and let cool completely.  In a medium sauce pan combine cornstarch and sugar, whisk to get rid of any lumps.  Add milk, sweetened condensed milk, salt, and vanilla to the pot.  Over medium low heat continually stir milk mixture until thickened like pudding (This takes about 10-12 minutes).  Transfer pudding to a bowl and cover with plastic wrap, and chill.  Combine pasta, pudding, coconut and fruits together.  Let chill in fridge for at least an hour before serving.....delicious!

Andes Mint Bars

I have a wonderful recipe for you!  Perfect for the holidays or whenever you are needing an Andes Mint fix.  Some stores sell Andes Mint baking bits.  If you see them, buy them (they are REALLY good).  They have the original chocolate and green mint bits, and then during the holidays they have the white chocolate peppermint bits.  You can use either in this recipe.  I loved how easy this recipe was to throw together.  (This recipe can be halved, if you prefer)

Andes Mint Bars

3 c flour
1 1/2 c butter
3/4 c sugar
pinch of salt
1 (14 oz) can sweetened condensed
2 c Andes Mint baking bits (any flavor)

Preheat oven to 350 degrees.  In a bowl combine the flour, sugar, butter, and a pinch of salt.  Using a fork incorporate ingredients together until nice and crumbly.  Press half of the crumble into the bottom of a 9x13 pan.  Set remaining crumble aside.  In a medium bowl, combine sweetened condensed and 1 cup of the Andes Mint baking chips.  Microwave the mixture, stirring frequently until chocolate has melted into the sweetened condensed milk.  Pour milk mixture onto crust.  Combine the rest of the Andes baking bits with the crumbly top, and sprinkle it over the sweetened condensed milk layer.  Bake for 20 minutes or until slightly golden around the edges.  Let cook completely before cutting.