I haven’t blogged a recipe lately, so I thought I’d share one of the family favorites. You can do this for an afternoon snack or even for a meal.
Ingredients: Patties (Beef or turkey), Buttermilk ranch dressing, green leafy lettuce, parmesan cheese and medium soft taco flour tortilla.
Prep: Boil or grill the patties, add spices and seasoning to flavor. Cut in half and set aside. We use the sun-dried tomato flavored turkey patties so no extra seasoning is added. Wash and dry the lettuce, then cut off the bottom so all you have left are mostly leaf.
To make: Lay the tortilla flat on a plate. Place two pieces of lettuce on the tortilla. on top of it, place the two halves of the patty. Drizzle some ranch dressing. Sprinkle some parmesan cheese. Roll it up and enjoy!
You can get creative, it’s a very simple dish to make and is one of those dishes that can be healthy and the kids will still love it!
Why wait til the holidays for fudge squares? Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We’ll never know why they changed the recipe on us, but we’ve preserved the recipe for you right here.
Makes about 117
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
Thank you christmas-cookies.com for the recipe.
A few weeks ago, I made red velvet cup cakes with buttercream icing for a surprise baby shower for my sister. I attempted to make blue velvet because she was having a boy. The cake batter looked like something I would rather not describe here, but when they were baked, it looked just like a chocolate cupcake. Using the buttercream icing recipe, I decided to change it up a bit and added whipped cream cheese. It was a successful experiment. It was light, fluffy, a bit buttery with a hint of cheese. You can use this with any boxed chocolate cupcake mix and even on brownies. Enjoy!
Buttercream Cheese Icing
1 & 1/2 cup butter, softened
1 vanilla bean OR 1 teaspoon vanilla extract
2 cups confectioners’ sugar (add a 3rd cup if you like it sweet)
2 tablespoons milk
1 8oz tub whipped cream cheese
Directions: In a large bowl, cream together the butter, cream cheese, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Taste if sweet enough and add the 3rd cup of confectioner’s sugar if desired. Keep icing covered until ready to decorate.