Baked Tortilla Chips

Twelve 6-inch corn tortillas (preferably white)

1 tablespoon vegetable oil

Fine salt

Preheat the oven to 350 degrees F.

Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt.

Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

This recipe can be found here.

Guacamole

2-3 medium avocados

1 Tbsp. lime juice

½ -1 tsp. fresh minced garlic

2 Tbsp. finely minced onion

2 heaping spoons of sour cream

Salt (and pepper if you like) to taste

Optional: 3-4 T finely diced tomatoes

Scoop out avocado from skins and mash in a bowl with a fork. Add remaining ingredients and combine well.

Store in an airtight container in the fridge. I like to make it at least 30 minutes ahead of time to let the flavors combine and intensify.

This recipe can be found here.

Chili and Cilantro Salsa

3 medium tomatoes, chopped

1 cup tomato sauce

½ cup onion, chopped

2 jalapenos, minced

1 Tbsp vegetable oil

1 Tbsp red wine vinegar

1 Tbsp cilantro, chopped

¼ tsp garlic salt

Salt and pepper to taste

Combine all the ingredients in serving bowl.  Let stand for 15 minutes.  Serve at room temperature.

Mango Salsa

1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

This recipe can be found here.

Buttered Rosemary Rolls

15 frozen, unbaked, un-risen dinner rolls

Melted butter

Coarsely chopped fresh rosemary

Coarse sea salt

Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.

When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary. Finally, sprinkle with sea salt.

Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. Don't be alarmed if you pull them out of the oven and they've risen way over the surface of the pan. Within a minute or two, they'll calm right down.

Then you can dig right in!

This recipe can be found here

Zucchini Bread

3 1/4 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 teaspoon lemon juice

1 cup chopped walnuts or pecans

Preheat oven to 350 degrees.

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

Mix wet ingredients into dry, add nuts and fold in.

Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

This recipe can be found here

Kneader's Caramel Syrup

1 cup brown sugar

1 cup heavy whipping cream

1 cup light corn syrup

Blend together and heat on stove top until sugar is smooth. 

Serve warm.

This recipe can be found here

Spicy Sun-dried Tomato Hummus

2 cans garbanzo beans or chickpeas (rinsed and drained)

1 jar (7oz.) sun-dried tomatoes

2/3 Cup Water                        

3 Tbsp. Olive Oil

2 garlic cloves halved

½ tsp. Salt

½ tsp. pepper

1 Tbsp. Crushed Red Pepper Flakes (THE KICK)

     *if you don't too much spiciness, only use 1/2 Tablespoon

Directions:

1. Put everything in Food Processor

2. Process on High till smooth.

Emily's Chicken Enchiladas

Chicken

1 package taco seasoning

Chicken broth (enough to cover chicken in crock pot)

Corn tortillas

Monterrey jack and cheddar cheese (about 2 cups combined)

Green chilies (small can)

Green enchilada sauce (large sauce)

Put chicken, chicken broth, and taco seasoning in a crock-pot. Cook for approximately 6 hours. Shred chicken. 

Prepare a 9 X 13 glass pan by spraying it with cooking spray and just covering the bottom with enchilada sauce (approximately ¼ of the can, just enough to cover the bottom). 

Warm corn tortillas put shredded chicken, green chili, and cheese on tortilla and roll it up and place in the prepared pan. 

Once all the tortillas are rolled and placed in pan, pour the remaining enchilada sauce and cover with foil. 

Bake at 350 degrees for 20 minutes. Take off foil and sprinkle cheese on top. Leave in oven just until cheese is melted. 


(from my friend, Emily who is a great cook)

French Fried Potato Balls

Ingredients

1 cup mashed potatoes
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
5 tablespoons milk

Directions

In a large mixing bowl, mix ingredients in order given. Drop from a tablespoon into deep fryer at 360ºF. When brown, drain on brown paper. Serve hot.

Recipe can be found here.