Black Bean, Corn, & Avocado Dip

12 07 2011

I love avocado’s! Need I say more! They are amazing on sandwich’s, salads, guacamole, and my favorite Black Bean, Corn, & Avocado Dip. This is a super easy dip to make and it tastes great. My husband asks for it often and the kids also love it!


Black Bean, Corn, & Avocado Dip

~ 1 can corn, drained

~ 1 can black beans, rinsed and drained

~ 3 small avocados or 2 large avocados

~ Italian Dressing

In a bowl combine corn, black beans, and avocados. Mix in Italian dressing to taste.

Click Below to Print Recipe

Black Bean, Corn, & Avocado Dip





Whipped Cream Frosting

11 07 2011

I am not a big fan of frosting. It is usually really sweet and 2 inches high on a cake or cupcake. When I get cake I usually scrape off most of the frosting and don’t eat it. So for my daughters birthday I was looking for a great frosting recipe that I would like. This recipe was great. It was sturdy enough to top the cupcakes and not melt, not to sweet, and it tasted amazing! I can’t wait to try this one again with some of the variations listed below.

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Whipped Cream Frosting

~ 4 oz. cream cheese, softened

~ 1/2 cup sugar

~ 1 tsp. vanilla extract

~ 1/2 tsp. almond extract

~ 2 cups heavy cream or whipping cream

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl. Mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

 

Variations:

Raspberry or Strawberry Whipped Cream Frosting: Instead of vanilla, add 2 1/4 cups raspberry or strawberry puree (puree the fruit in a blender and strain) to the cream when you add the sugar. Increase sugar by 7 Tbs. Before you begin mixing taste and adjust the flavoring. The puree increases the amount of whipped cream, so you may not need it all.

Lemon Whipped Cream Frosting: Instead of vanilla, add 1/4 cup plus 2 Tbsp. freshly squeezed lemon juice and 1 Tbs. finely grated lemon zest to the cream when you add the sugar. Increase sugar by 8 Tbs. Before you begin mixing, taste and adjust the flavoring.

Orange Whipped Cream Frosting: Instead of vanilla, add 1/2 cup freshly squeezed orange juice and 1 Tbsp. finely grated orange zest to the cream when you add the sugar. Before you begin mixing, taste and adjust the flavoring.

Chocolate Whipped Cream Frosting: Omit vanilla and increase sugar by 6 Tbsp. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed. Whisk until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.

Mocha Whipped Cream Frosting: Omit vanilla and increase sugar to 6 Tbsp. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed, and 2 Tbsp. instant espresso dissolved in 2 Tbsp. boiling water. Whisk until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.

Click Below to Print Recipe

Whipped Cream Frosting

 





What was in those baskets on July 9th

9 07 2011

A great basket this week and lots of great volunteers. Thanks for all you do to make bountiful baskets work in Kingman.

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This weeks basket hat cauliflower, broccoli, mushrooms, carrots, spinach, tomatoes, pineapple, banana, pear, figs, plums, and apricots.

The great thing about spinach is a bunch of spinach can be wilted down and added to almost anything. Any recipe that calls for a box of frozen spinach you can wilt down your bundle and use. I am a big fan of the Chicken Parmesan Bundles but also check out the Spinach Mushroom Cannelloni or the White Pizza with Spinach and tomatoes.

I am a big fan of mushrooms and have no problem slicing them onto a salad. If you are looking for a dinner option try Chicken with Prosciutto, Fontina, and Mushroom Sauce or The Pioneer Woman’s Creamy Chicken Spaghetti Casserole.

I am going to be making Broccoli with Cashews this week with my broccoli. I think I could eat the whole bowl by myself it is so yummy. Check out the other broccoli recipes I have as well.

As for the cauliflower I have not decided what I am going to make yet but Oven Roasted Cauliflower, Cauliflower Fritters, or Cauliflower with White Sauce are all great options.

To be honest I have never had figs before so I will see what things I come up with. Keep checking back to see what I have cooking in my kitchen. See everyone next week!





Fruit Dip

7 07 2011

One of my favorite ways to eat apples is dipping it in this amazing fruit dip. Cream cheese mixed with marshmallow fluff, what could be better. It is great on any fruit! Strawberries that aren’t quite ripe and sweet, apples, cantaloupe, bananas, grapes, pineapple, any fruit your heart desires.


Fruit Dip

~ 1 jar of Marshmallow cream

~ 1 (8 oz.) pkg. cream cheese

~ Sliced fruit

Soften cream cheese and then mix with marshmallow cream. Enjoy with sliced fruit.





Mini Cheesecakes

6 07 2011

I love cheesecake, so much that I could easily polish off a whole cheesecake on my own in a few days! Now that isn’t a good idea for anyone and that is why I love this recipe. Mini cheesecakes satisfy my cheesecake craving in a smaller size. Plus you can make the topping out of what ever jelly suits your taste. I used strawberry but I would love to give it a try with raspberry.

mini cheesecakes

Mini Cheesecakes

For the Crust

~ 1 cup finely crushed graham cracker crumbs (12 graham cracker sheets)

~ 1 Tbs. sugar

~ 3 Tbs. unsalted butter, melted

For the filling

~ 1 lb. cream cheese (two 8 oz. packages), at room temperature

~ 2/3 cup sugar

~ 2 eggs, lightly beaten

~ 1 tsp. vanilla extract

~ pinch of salt

~ 1/2 cup jam (any flavor)

1. Preheat oven to 350o F. Line standard muffin tins with paper liners.

2. In a Ziploc bag add the graham crackers and using a rolling in crush them until they are finely crushed. If you have a food processor that works as well. Mix graham cracker crumbs and sugar together. Then mix in the melted butter.

3. Place 1 heaping Tbsp. of mixture in bottom of each cup. Press the graham cracker crumbs firmly into place. Bake until set, about 7 minutes. Let cool in tins on wire racks.

4. Reduce oven temperature to 275o F. Beat cream cheese with a mixer on medium speed until smooth. Add the sugar, salt, and then vanilla. Slowly add the eggs making sure to scrape down the side of the bowl.

5. Pour batter into muffin cups, filling almost to the tops. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.

6. Warm jelly in a small saucepan until thin. Strain through a sieve. Spoon 1 tsp. jelly on top of each cake.

Click Below to Print Recipe

Mini Cheesecakes





Baked Apple Crisps

5 07 2011

Even though we didn’t get apples this week in our bountiful basket we get them almost every week. My family doesn’t seem to eat apples as fast as we get them and so I have been on a hunt to find something to do with them. I don’t want to make a dessert like apple pie or apple crisp because we just really don’t need to eat dessert every night of the week. I have yet to try making apple sauce yet, maybe another day.

So when I found baked apple crisps I was so excited to give them a try. I figured they would make great snacks for the kids and my husband. On top of all that all they are is apples and cinnamon so they would be a healthy snack! Basically this is the same a dehydrating your apples but since I don’t have dehydrator this was the next best thing.

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Baked Apple Crisps

~ 2 apples

~ cinnamon for sprinkling

1. Preheat oven to 250o F and use the fan element if your oven has it.

2. Line a large baking sheet with parchment paper or a non stick baking sheet.

3. Using a mandolin or food processor, slice apples to 1/8 inch thickness. If slicing by hand, core the apples to facilitate slicing and slice the apples as thin as you can.

4. Arrange the apple slices on the parchment paper and lightly sprinkle with cinnamon.

5. Bake on the lower part of your oven (away from the heating elements) for 20 minutes, then gently turn the apple slices over and bake for another 20 to 30 minutes. Keep an eye on them towards the last 10 minutes or so to make sure they don’t burn.

6. Remove baking sheet or rack from oven and allow the apple to cool. The apples will come out a bit soft but will crisp up as they cool.

7. Store in an airtight container or bag.

* 2 apples makes one small bag. I just made them in batches one day to have enough to last us a week or two.

Click Below to Print Recipe

Baked Apple Crisps





What was in those baskets on July 2nd

2 07 2011

What a great week we had. Even though the truck was an hour late we got it all unloaded, sorted, and distributed in an hour! That is a record! We could not have done it without our amazing volunteers. Thanks for all your help.

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This weeks basket had bananas, broccoli, carrots, chard, grapes, lettuce, canary melon, nectarines, pears, butternut squash, and tomatoes.

I have never had a canary melon before so I am excited to give it a try. After doing some research on the internet I have found that it is a bit tangier than a honeydew. I am sure my kids will eat it up in a few days!

My favorite way to eat butternut squash is to just roast it in the oven with some brown sugar and butter. Check out the roasted butternut squash recipe.

We are planning on making Chicken and Broccoli Stir Fry with Peanut Sauce. We have everything in our pantry so it makes for an easy week night dinner. I really loved the Broccoli with Cashews but if you are looking for a cooler side dish try the Broccoli and Tortellini Salad. I have a few more broccoli recipes under broccoli hopefully you will find one that you like.

Chard is not one of my favorite veggies because it can be a bit bitter but I love to use it in a copy cat recipe of Olive Gardens Zuppa Toscana soup. Now I know it isn’t exactly soup weather but I really do love this soup and have been craving it for a few months now. I will post the recipe later in the week. A lot of people like to sauté the chard with garlic. What is your favorite way to cook chard?

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I also got the chip and dip pack this week which included 2 lbs. of tortillas ready to make chips with, cilantro, avocados, limes, jalapeno, onion, and garlic. I love avocado and can’t wait to make a few different dips with them. I haven’t decided if I am going to bake or fry my chips but I am sure they will taste great. Here are directions for baking your tortilla chips or for deep frying you tortilla chips.

I hope everyone has a great 4th of July weekend and enjoys all their wonderful fruits and veggies. See you next week!








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