Orzo, Tomato, Zucchini Salad

2 oz orzo, cooked & chilled

1 small zucchini, peeled, cut into long thin strips

1/4 tsp salt

2 cups tomatoes, diced

1/2 c mozzarella cheese

1/4 c onion, diced

1 Tblsp lemon juice

2 Tblsp fresh cilantro

3 Tblsp olive oil

1/8 tsp pepper

1/4 tsp garlic powder

Lay zucchini on a paper towel, sprinkle w/salt, cover w/paper towel to soak up juices. In bowl mix tomato, cheese, cilantro, onion, lemon juice, olive oil & seasonings. On plate place orzo, top w/zucchini, top w/tomato mix. Enjoy

We are not big zucchini eaters in our house and I was surprised that all of this got eaten. It was super easy to make and actually tasted okay for having zucchini in it.

Recipe from www.food.com

Chocolate No Bake Cookies

1 stick butter

2 c sugar

2 Tblsp cocoa

1/2 c milk

Bring the above to a boil then add:

1 Tbsp vanilla

1 c peanut butter

3 c quick oats

Stir up and drop on waxed paper.

We grew up eating these cookies. Amber gave me the recipe. She said to mix the cocoa and the sugar in a separate bowl before adding into the pan to boil.

Taquitos

1/2 c cream cheese, softened
1/4 c green salsa
1 Tblsp lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tblsp chopped cilantro
2 Tblsp sliced green onion
2 c shredded cooked chicken
1 c grated pepper jack cheese
small corn tortillas
cooking spray
salt

Heat oven to 425. Line baking sheet with foil. Coat lightly with cooking spray. Heat cream cheese till soft and easy to stir. Add salsa, lime juice and spices. Stir to combine then add cilantro and onions. Add chicken and cheese. Combine well.

Place 2-3 Tblsp of chicken mixture on lower third of warm tortilla. Roll tightly.

Place seam side down on baking sheet. Spray lightly with cooking spray and lightly salt.

Bake for 15-20 minutes.

Serve with salsa, sour cream, guacamole or your favorite dip.

Recipe from: Aliese Fry's food blog.

Sour Cream & Chicken Enchiladas

1 can cream of chicken soup
1 c sour cream
4 oz green chili's, chopped
tortillas
grated cheddar
diced, cooked chicken

Mix soup and sour cream. Add chili's. Mix well, Add cooked chicken. Mix all together. Line casserole dish with tortilla shells, cover with a layer of the chicken mixture and sprinkle cheese. Continue layers. Bake at 325 for 30 minutes.

Tips: I rolled the mixture in the tortillas and covered with green salsa and cheese.

Cornbread Salad

1 (16 ox) package cornbread

10 slices bacon

1 (1 oz) pkg. ranch dressing mix

1 1/2 c sour cream

1 1/2 c mayo

2 (15 oz) cans, pinto beans drained

3 tomatoes, chopped

1 c onion, chopped

1 c green pepper, chopped

2 c shredded cheese

2 (11 oz) cans corn, drained

Prepare cornbread as directed. Cool, crumble, set aside. Place bacon in skillet. Cook, drain, crumble, set aside. Whisk together the dressing mix, sour cream and mayo. Place half the cornbread in bottom of casserole dish. Layer with beans, tomatoes, green pepper, onion, cheese, corn, bacon and dressing mix. Repeat layers. Cover and chill before serving.

I don't remember where I got this recipe, but every time I make it it's a hit!

Popovers

1 c milk
2 large eggs
1/4 tsp salt
2 Tblsp butter (room temperature)
1 c flour

Preheat oven to 450. Grease 9 muffin cups. Place in oven to heat. In mixing bowl beat the milk, eggs, salt & butter until frothy. Add the flour, beating just until smooth. Fill the muffin cups 2/3 full. Bake for 20 minutes. Lower the heat to 350 and bake 10 minutes. Serve immediately.

Hint: For successful popovers, preheat both the oven and the muffin tins.

Creamy No Cook Mints

3 oz light cream cheese
1/4 tsp mint extract
2 drops green food coloring
4 1/4 to 4 1/2 c powdered sugar
Mix cream cheese, extract and coloring. Mix well. Gradually add in powdered sugar until stiff.
After it was all mix I placed it on wax paper flattened it out and put it in the freezer for an hour. Then I used fondant cutters to make the shapes I wanted. You can add different colors and of course use whatever shapes you want or simply cut into squares.