Mexican Wedding Cookies

Ingredients:

2	cups all-purpose flour
1	cup pecans, finely chopped
1/4	teaspoon ground cinnamon
1/4	teaspoon salt
1	cup butter or margarine, softened
1/4	cup granulated sugar
1/4	cup powdered sugar
2	teaspoons vanilla
	Additional powdered sugar (approximately 3/4 cup)

Directions:

1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.
2. In Classic Batter Bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well. Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.
3. Using Small Scoop, drop level scoops of dough, 1 inch apart, onto flat Baking Stone. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to Stackable Cooling Rack; cool 5 minutes. While cookies are still warm, roll in additional powdered sugar to coat. Cool completely. Repeat with remaining dough.

Yield: About 4 dozen cookies

Nutrients per serving: (2 cookies): Calories 160, Total fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 2 g, Sodium 100 mg, Fiber less than 1 g

***To order products please contact Melissa Herrera at http://pamperedchef.biz/back2table

Celebration Cookie Mix

Ingredients:

1/2	cup granulated sugar
3/4	cup sweetened dried cranberries
1/2	cup white or semi-sweet chocolate morsels
3/4	cup packed brown sugar
1 1/2	cups all-purpose flour
1/2	teaspoon baking powder
1/2	teaspoon baking soda
1/4	teaspoon salt
1	cup quick or old-fashioned oats
1/2	cup pecan or walnut halves, coarsely chopped

Directions:

1. In Small Batter Bowl, layer ingredients as follows, gently patting each layer before adding the next ingredient: granulated sugar, cranberries, chocolate morsels, brown sugar, flour, baking powder, baking soda, salt, oats and pecans. Cover with lid. Attach the preparation directions below and give it as a gift.

Yield: 3 dozen cookies

Nutrients per serving: (1 cookie): Calories 120, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 16 g, Protein 2 g, Sodium 85 mg, Fiber less than 1 g

Cook's Tips: Give this recipe to the gift recipient:

Celebration Cookies

3/4 cup (1 1/2 sticks) butter or margarine, softened
2 eggs
1 teaspoon vanilla
1 recipe Celebration Cookie Mix

Preheat oven to 375°F. In large bowl, combine butter, eggs and vanilla; mix until well blended. Add cookie mix to butter mixture; mix until well blended. Using Medium Scoop, drop 12 level scoops of dough, 2 inches apart, onto Rectangle Stone. Flatten dough slightly using back of scoop. Bake 13-15 minutes or until edges are golden brown. Cool 5 minutes; remove to cooling rack.

Peppermint Crunch Bark

As simple as can be, this giftable confection will be in hot demand around the holidays.

Ingredients:

3	candy canes (¼ cup/50 mL coarsely crushed)
1/2	pkg (10 oz/300 g) chocolate-flavored almond bark or confectionery coating candy melts
1/2	pkg (10 oz/300 g) vanilla-flavored almond bark or confectionery coating candy melts
1	tsp (5 mL) peppermint extract

Directions:

1. Place candy canes into a large resealable plastic bag and coarsely crush using flat side of Meat Tenderizer; set aside. Line Medium Sheet Pan with a piece of Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; set aside.
2. Place chocolate bark in Large Micro-Cooker® and vanilla bark in Classic Batter Bowl. Microwave chocolate bark on HIGH 1-1 1/2 minutes or until bark is almost melted; stir until bark is completely melted. Repeat with vanilla bark. Add peppermint extract to melted chocolate bark, mix well.
3. Drop alternating scoops of the chocolate and vanilla barks onto sheet pan using Medium Scoop (four rows of five scoops, spacing 1/2 in./1 cm between each row). Cut through bark mixture several times with Small Spreader for marble effect. Gently tap pan flat against countertop to level bark. Sprinkle with crushed candy canes.
4. Refrigerate at least 15 minutes or until bark is set. Break into pieces.

Yield: 32 servings

Nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Carbohydrate 13 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: 1 fruit, 1 fat (1 carb)

Cook's Tips: Alternate scoops of barks onto the Medium Sheet Pan. Drag the edge of the Small Spreader both crosswise and lengthwise to create the most appealing marbling effect. Tap the pan flat against the countertop to level the surface and fill in any gaps and air bubbles.

For a more professional finish, place crushed candy canes into (5-in./13-cm) Strainer; shake to remove the finer pieces of the candy canes.

Finished bark can be stored in an airtight container in the refrigerator up to several weeks.

***This was copied from The Pampered Chef website.

To purchase products, you may contact Melissa Herrera at http://pamperedchef.biz/back2table

Candy Cane Brownie Lollipops

These irresistible treats make adorable hostess gifts or take-home favors.

Ingredients:

1	pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make brownies)
24	candy canes
10	oz (300 g) chocolate-flavored almond bark
	Additional decorations such as red jimmies (optional)

Directions:

1. Line Medium Sheet Pan with a 13-in. (33-cm) piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.
2. Meanwhile, cut off straight ends of candy canes off to form 4½-in. (11-cm) sticks usingUtility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.
3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4. Place almond bark into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations (see Chef’s Corner) and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Yield: 24 servings

Nutrients per serving: (1 lollipop): Calories 260, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 40 g, Protein 2 g, Sodium 75 mg, Fiber 1 g

U.S. Diabetic exchanges per serving (1 lollipop): 1 starch, 1½ fruit, 2 fat (2½ carb)

Cook's Tips: While still slightly warm, the fudgy brownies rolls easily into balls. Although the edges of the brownie are crusty, they do not need to be discarded. Simply scoop the edges along with the center, and they will soften as they stand.

Lollipops can also be decorated with colored sugars or nonpareils.

Wrap lollipops in cellophane, tie with ribbon and use as table décor, place settings or take-home party favors for a special holiday touch.

***This was copied from The Pampered Chef website.
 All products can be purchased by contacting Melissa Herrera at http://pamperedchef.biz/back2table

Cranberry Sauce/Chutney

I don't really know what this is.  I was on the internet looking for a homemade cranberry sauce and saw quite a few recipes (to say the least).  I thought that I would create my own and see how it turned out.

INGREDIENTS:
1 Cup- Fresh Squeezed Orange Juice, with pulp
1- Apple, cored and chopped
1 bag, 12 oz- Fresh Cranberries
1 Cup-Chopped Walnuts, I used 1/2 regular and 1/2 candied that I had made last week
1 Cup- White Sugar
1/2 tsp- Salt
1 tsp- Cinnamon Plus Spice Blend

DIRECTIONS:
In a medium saucepan, boil orange juice and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, apple, walnuts, salt, and cinnamon plus spice blend. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.  Pour into Classic Batter Bowl and refrigerate over night.

Peppermint Rice Krispie Treats

I found peppermint marshmallows at Wal-mart today and was TOTALLY excited. I have an obsession, all things peppermint!  So I thought, I could totally make rice krispie treats with them.  Then a friend of mine sent me a message with a recipe for turkey rice krispie treats.  So I of course improvised and made these...

INGREDIENTS:
3 TBS- Butter
1 pkg (10 oz)- Peppermint Marshmallows
6 Cups- Rice Krispies Cereal
1 Cup- Semi-Sweet Chocolate Chips
1/2 TBS- Oil
1/2 C- Wilton's White Chocolate Chips

DIRECTIONS:
Melt butter in pot (I used my 12" Executive Skillet) on medium heat, add marshmallows and stir until completely melted with burner on low heat.  Once melted, remove from heat and add cereal.  Mix them up well.  Oil your hands, so that the rice krispies don't stick.  Take the Large Scoop and scoop out a measured amount.  Roll it in your hands. Place on wax paper or foil and allow to cool.  Continue until all the krispies are rolled.
After they are all rolled and chilled you will be ready to either dip them or just drizzle them with the chocolate.

To Dip:
For Semi-Sweet Chocolate~ Melt the semi-sweet chocolate in a microwave dish, the Small Batter Bowl works perfect!  Add the oil and melt for about 2 minutes, in 30 second intervals.  Making sure that you stir and scrape the sides well using the Mini Mix 'N Scraper.  Take a ball at a time and dip half into the chocolate.  Allow to cool on the Stackable Cooling Rack.

For White Chocolate~ Follow same directions as above, omitting the oil.

To Drizzle:
Melt the chocolate as directed above.  Use a fork, dip it into the chocolate and basically "fling it" back and forth over the balls.

Hope you enjoy them!

Molten Lava Chocolate Cake-Melissa Style

I normally make this as a Pampered Chef recipe, but I decided to try to revamp it.  I was really afraid it wouldn't work, but sure enough, it came out devine!

Here's the recipe...

INGREDIENTS:

1-Box Chocolate Cake (I like Devil's Food)

1-15 oz Can Pumpkin (I buy the big can and split it in half, freezing the other half)

1-Jar of frosting (I used Caramel this time)

DIRECTIONS:

Dump the cake mix into the Deep Covered Baker  add the pumpkin and mix with Mix n' Scraper.  The mix will be thick, don't worry, it's how you want it.  Just make sure you mix the dry cake mix well into the pumpkin.  Plop the frosting on top of the cake.  DO NOT MIX!

Put the lid onto the DCB and place in microwave.  Microwave for 15 minutes.

That's all there is to it!  Hope you enjoy!

Bean Salad

This past Saturday we went to the beach with some friends. My friend brought this bean salad that was really good.
Well I revamped it and made it with our ribs the other night for dinner. It's so good I even ate it for lunch today too!

INGREDIENTS:
1-16 oz can of Black Beans
1-16 oz can of Pinto Beans
3- Bell Peppers (I used red, yellow & orange), cut in half. You'll only use half of each one.
Cilantro
1- Half of Red Onion
2- Limes
2-tsp The Pampered Chef Chili Lime Rub
2-tsp The Pampered Chef Southwest Seasoning Mix
Salt to taste

DIRECTIONS:
Rinse all of the beans in a strainer. Chop bell peppers to small view size pieces. Chop onion using TPC Food Chopper. Chop up the cilantro. Mix all of the ingredients in a bowl. Squeeze limes with Citrus Press into mixture. Refrigerate until ready to use, at least an hour. I liked it better over night, so I would prepare it early or the day before.

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Easter 2011

I just found this on my phone. Don't know why I didn't post it, so here it is.

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Cheesier Chicken & Rice Bake

I was watching my sis in law make something for dinner last night & thought, hmmmm how can I switch that up?
So this is what I did...
INGREDIENTS:
1-whole chicken
1-pkg onion soup mix
1-can cream of mushroom soup
Rice, I used regular with the 2 cups of water to 1 cup rice ratio
3-cups cheese
1-cup French's Fried Onions
1-sleeve Ritz Crackers
DIRECTIONS:
I put the chicken, soup mix and soup into the crock pot on high and let it cook until the chicken was fully cooked.
Remove the chicken & shred it from the bone. Put the chicken back into the soup in the crock pot, just to allow the flavors to marry (about 1 hour). In the mean time make your rice. Toss the rice in with the chicken and mix, add 2 cups cheese.
Dish all of this into a 9x13 pan.
Top with the fried onions, crackers (crumbled up) and the last cup of cheese.
Bake on 350° for 20 min.
YUM!
~ Melissa

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Yay for LA!

We have been through the ringer since the beggining of december and we just had the icing put on the cake. ‹ will be in another blog post.
Anyhow, Jose and I decided it was time to take a trip with our babies and just get away from "reality" for a day. So we are heading LA!
We do this every so often, we'll pack up and head to the Guatemalan bakery, eat us some authentic Guatemalan food, buy us some pan, and take something new home that I can learn to cook for my babies. I love that we have something close enough to home that we can instill their Guatemalan traditions, heritage, whatever. It's important to me that my babies know where theycome from and some traditions.
So here we go...
I posted some pics of us driving. I will be taking pics while out there and share them with you.
Have a great day & know, God has it all under control!
~Melissa

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Another Shrimp & Pasta dish

I made this one day last week, so I have to remember what I did...lol

Ingredients:
Fettuccini Pasta
Frozen Brocolli
Fresh Spinach
Shrimp
EVOO
The Pampered Chef Spinach & Smoky Red Pepper Oil Dipping Seasoning

Directions:
Make the pasta according to directions.
In a 12" skillet, add enough EVOO to coat the pan. Heat up and add the brocolli (I defrosted the brocolli on the microwave). Stir fry the brocolli about 8 mins. Add your shelled shrimp to the brocolli and cook for 4mins, add the spinach and cover until the shrimp is pink and the spinach has softened.
Toss with 2 Tbsp of the seasoning mix and then toss with the pasta.
Hope you enjoy!!!!

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Superbowl Sunday Pulled Pork

I just made some super yummy pulled pork to have for today...and what is today? Superbowl Sunday Baby!!!! Our team isn't in this year, but my Green Bay Packers are buddy!!!

Ingredients:
pork roast
kosher salt
Sweet Baby Rays bbq sauce (my personal favorite)

Directions:
I literally threw the roast into the crock pot, sprinkled the kosher salt over it and turned out on low for 16 hours. I pulled it out and de-boned it and cut all the fast off. Poured the juices out into my gravy separator. Threw the meat and the fatless juices back into the crick pot, shredded the meat and added a ton of bbq sauce. I served it on onions rolls.
It was super yummy and everyone loved it.