May 30: Feijoada- Brazilian Black Bean Soup

This recipe is straight from Brazil. My brother-in-law, Shannon, served a mission there and I assume he brought home this recipe. My sister Robyn is a pro at making it. It is so delicious!

Sort 1 lb black beans. Soak overnight.

Next morning:

Bring the beans to boil in water about 2” above beans.

Reduce heat to low.

Add:

1 chopped onion                                                

¼ tsp garlic powder                                          

Small salt pork   

Ham hock

1 bay leaf                                               

Cook on low heat for several hours.

About 2 to 3 hours before serving, add desired meats or more water, if necessary.

Suggested meats: Italian and/or German sausage links

                      Hillshire Farms sausage cut in 2” sections

                      Unsliced bacon

May 29: Strawberry Tropical Smoothie

3 c pineapple juice

2 c sugar    

3 c hot tap water                                            

3 oz lemonade frozen concentrate   

3 oz frozen orange juice concentrate    

1 qt fresh or frozen strawberries

Freeze pineapple juice in ice cube trays. Stir together sugar and hot tap water.  Let cool.  Blend pineapple juice cubes, orange juice, lemonade, and strawberries. Add water gradually and mix thoroughly. Garnish glass with fresh strawberry, mint or colorful toothpick umbrellas. Makes 10 servings.

May 28: Revitalizing Blueberry Smoothie

This is a Dr. Oz recipe.  I find this so refreshing to sip on it. I have recently discovered chia seeds and love them! I plan to drink this all summer instead of soda. 

1 c almond milk (plain or unsweetened)

1/4 c frozen blueberries

1/2 banana

1 TB chia seeds

1 c ice

Blend the ingredients in blender until smooth. Will be very thick. 

May 27: Chocolate Ice Cream Roll

From my Relief Society sisters in Boise.

3 eggs
1 c sugar
1/3 c water
1 tsp vanilla
3/4 c flour
1/4 c cocoa
1 tsp baking powder
1/4 tsp salt

Heat oven to 375. Line jelly roll pan with aluminum foil or waxed paper; grease generously. Beat eggs on high speed until very thick and lemon colored, about 5 minutes. Beat in sugar gradually. Then beat in water and vanilla on low speed. Add flour, cocoa, baking powder and salt gradually, beating just until batter is smooth. Pour into pan. Bake 12-15 minutes until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar. Carefully remove foil. Trim off stiff edges if necessary. Carefully roll cake and towel. Cool on wire rack at last 30 minutes. Unroll cake; remove towel. Spread 1 pint softened vanilla ice cream on cake. Roll up, seam side down, wrap in plastic wrap then foil. Freeze until firm, about 6 hours. Remove from freeze 15 minutes before serving.  

Rainbow Sherbet Roll
Prepare above jelly roll, omit cocoa. After unrolling, spread with rainbow sherbet.

May 26: Lemon-Sour Cream Pie

Becky's yummy pie filling.

2/3 c sugar
3 TB cornstarch
1 c milk
3 egg yolks
1 tsp finely grated lemon peel
1 tsp finely grated lemon peel
1/4 c lemon juice
1/4 c butter
1 c sour cream

Mix sugar and cornstarch in medium saucepan. Whisk in milk until smooth, then yolks. Stir in lemon peel and juice; add butter. Whisk constantly over medium heat. Heat 4 to 5 minutes until thick. Do not boil. Remove from heat. Cool to room temperature. Stir in sour cream until well blended. Pour into baked 9" pie shell. Cover with wax paper. Refrigerate 6 hours. Serve with whipped cream. 

May 25: "Never Fail" Pie Crust

Again from Becky in  the ward.

Combine and cut into marble size:
3 c flour
1 tsp salt
1 1/3 c shortening
1/2 tsp baking powder

Combine and beat with fork:
6 TB water
1 TB vinegar
1 egg

Toss liquid mixture into flour mixture. Gather dough, press into flattened ball. Wet counter, place wax paper on wet counter, flour wax paper. Roll out dough. Lift wax paper and peel off dough onto pan. Bake 425 for 7-10 minutes. 

May 24: Brown Sugar Nut Squares

From a friend in the ward, Becky.

1 c butter, at room temperature
2 c packed brown sugar
2 eggs
2/12 c flour
1 tsp salt
1 tsp baking soda
1 c walnut pieces, opt
1 c chocolate chips

in a large bowl, cream together butter, brown sugar and eggs until mixture is pale yellow in color and light and fluffy. Add flour, salt and baking soda. Beat until well-blended. Fold in walnuts and chocolate chips. Lightly grease jelly roll pan. Spoon dough into middle of pan. With moistened hands, flatten dough to 1 " of edge of pan. Bake in oven for 15-20 minutes or until center is done. When cool, cut into squares. 

May 23: Double Chocolate Mint Bars

From my sister, Robyn and her daughter, Morgan.

1 3/4 c flour
1 c sugar
1/2 c cocoa
1/3 c brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 c butter, divided
3 eggs, slightly beaten
1 can sweetened condensed milk
1/2 tsp mint extract, divided
2 c semi-sweet chocolate chips

Heat oven to 350. Grease 9x13 pan. In large bowl, stir together flour, sugar, cocoa, brown sugar, baking powder and salt. Cut in 3/4 c butter until mixture resembles coarse crumbs. Beat in eggs and 1/4 tsp mint extract; spread mixture into pan. Bake 23  to 25 minutes or until wooden pick inserted in center comes out clean. In sauce pan over low heat, melt 1/2 cup butter with chocolate chips, stirring constantly. Stir in sweetened condensed milk. Remove from heat; stir in remaining 1/4 tsp mint extract. Pour over baked layer. Let stand 20 minutes or until slightly set. Drizzle Vanilla Glaze over top. Refrigerate until set, about 1 hour. Cut into bars. About 24 bars.

Vanilla Glaze:
Stir together 3/4 c powdered sugar, 5 tsp milk and 1/2 tsp vanilla extract. 

May 22: Rodeo Burger

Hamburger buns
Hamburger patties
Cheddar cheese
Bacon
Onion rings
BBQ sauce
Lettuce, tomatoes, opt. 

May 21: Sweet and Saltines

I was watching the Food Network Saturday and Trisha Yearwood shared recipe. It is a sweet treat with saltine crackers. It is s fast, easy and super delicious treat!  I made them that evening. They are so yummy!

Cooking spray
About 35 to 40 saltine crackers
2 cubes (1 cup) butter
1 c light brown sugar
1 pkg semisweet chocolate chips

Preheat the oven to 425 degrees. Line a large jellyroll pan with aluminum foil, spray with nonstick spray and arrange saltines in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil for about 2-3 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the pan into the oven and bake for 2 to 4 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container. 

May 19: Crock Pot Chicken Enchiladas

From my friend Kristin. 

4 chicken breasts, cooked and shredded

1 can corn, drained

8 oz Monterey Jack cheese

1 lg can enchilada sauce

1 can black beans, drained

12 corn tortillas, broken up

Put in layers in crock pot:

Corn tortillas, then chicken, then black beans, then corn, then enchilada sauce, then cheese.

Do this in 3 layers.

Set crock pot to low. Cook 3-5 hours.

May 18: Oh Yum! Chocolate Chip Cookies

From my friend, Marcia, comes another great chocolate chip cookie recipe. This one uses whole wheat flour. Try baking this in a cookie skillet for a change. 

1 c brown sugar
1 c sugar 
1 c butter 

2 eggs

2 TB hot water

2 ½ tsp vanilla

1 tsp baking soda 
1 tsp salt 
1 2/3 c flour 
1 ½ c whole wheat flour 
2 c chocolate chips

1 c nuts

Cream butter and sugars. Add eggs, water, and vanilla. Add dry ingredients. Add chocolate chips and nuts. Mix. Scoop onto cookie sheet. Bake at 350 for about 8 minutes.

May 17: Squash Potatoes

From my friend, Barbara. Love this recipe! It is a blend of potatoes and squash. 

Boil some peeled potatoes until tender. Bake some winter squash, about equal proportion to the potatoes. Beat the two together. Season with butter, salt and pepper.

May 16: Eclair Dessert

Tastes like eclairs but in one simple pan!

Crust:

1 ½ cubes butter

1 ½ c water

1 ½ c flour

1 tsp vanilla

¼ tsp salt

6 eggs

Melt butter in saucepan. Add water and boil. Remove from heat and add flour and salt. Beat until thick and sticks together. Beat eggs in a separate bowl. Add flour mixture to eggs, then add vanilla. Beat until smooth. Spray 11x7 cookie sheet. Spread mixture in pan. Bake at 400 for 25 minutes or until light brown. It will be bumpy and puffed up. Cool.

Topping:

2 sm pkg instant French vanilla pudding

8 oz cream cheese, softened

16 oz Cool whip

Mix pudding as on pkg. Beat cream cheese. Add pudding to cream cheese. Beat. Fold in Cool whip. Drizzle top with fudge toping. Refrigerate.

May 15: Sketti Pie

This recipe is from my friend, Linda.

Crust:

¾ c cooked spaghetti noodles 
1/3 c grated Parmesan cheese

2 eggs, beaten 
2 T butter, melted

1 T parsley flakes 
½ tsp salt

Cheese layer:

1 c Ricotta cheese 
½ c grated Parmesan cheese

¼ tsp salt 
¼ tsp Italian seasoning

Dash of pepper

Meat layer:

1 lb ground beef, cooked 
¼ c Mozzarella cheese, shredded

1 ½ c spaghetti sauce

Combine noodles, Parmesan, eggs, butter, parsley and salt. Spread noodle mixture around the sides and bottom of pie plate to form crust. Mix ricotta, Parmesan, salt, Italian seasoning, pepper and spread over noodle crust. Mix beef into sauce and pour over cheese mixture. Cover with foil and bake at 350 for 25 minutes. Sprinkle with Mozzarella and bake for 5 minutes. Let sit 5 minutes before cutting. 

May 14: Bavarian Mints

From my sister and a family cookbook.

1 can sweetened condensed milk

1 TB butter

16oz milk chocolate (Symphony bars are great)

2 oz semi-sweet chocolate (do not use cheap chocolate chips, they have too much was in them)

½ tsp peppermint extract, or more

In a double boiler milk the first four ingredients together until smooth. Remove from heat and add the peppermint extract.

Spray an 8X8 pan. Pour chocolate into the pan. Place in fridge until set, 2 to 3 hours. Cut into squares.

May 13: Hot Chicken Salad

From my home ward, Rose Park 6th Ward.

2 c cooked chicken, cubed

¾ c mayonnaise

1 c celery, chopped 

2 TB onion, chopped

1/3 c green pepper

2 tsp lemon juice

2 TB pimento, chopped

¾ c Cheddar cheese, cubed

½ tsp salt

½ c potato chips, crushed

Combine all ingredients, except cheese and potato chips, in 1 qt casserole dish. Bake at 350 until heated through. Stir in cheese, Top with potato chips. Bake for a few more minutes.

May 12: Berry Apple Salad

A Pinterest find.

Mixed Salad Greens
Berries (strawberry, blackberries, raspberries, blueberries)
Diced Apples
Red grapes, cut in half
Sugar and cinnamon spiced almonds or crushed honey roasted peanuts

Balsamic Poppy Seed Dressing:
1/2 c extra light olive oil or vegetable oil
1/4 c balsamic vinegar
1/2 c sugar
1 TB rice wine vinegar
1/3 tsp Worcestershire
1 TB poppy seeds
Blend all ingredients in blender until smooth and not grainy. Add poppy seeds last and just pulse.

May 11: Peach Smoothie

I have been craving this for the last week. I guess I need to make it.

2 c orange juice
1 c greek yogurt (my new favorite thing to eat)
2 c frozen sliced peaches
2 TB honey
1 tsp nutmeg
Blend all ingredients until smooth.

May 10: Snickers Salad

This is a yummy, fun, not so healthy, easy to make salad.

8 - 10 oz Cool whip
one pkg small instant vanilla pudding
1 c milk
2 pkg mini Snickers
8-10 green apples
Put instant pudding into a mixing bowl and in milk. Mix well and let chill while chopping candy and apples. Chop Snickers bars into bite size pieces. Chop green apples into bite sized pieces. Fold Cool Whip into pudding. Combine candy and apples in bowl with pudding mixture. Enjoy!