Red Potato Bites

12 "B" size red potatoes (about 2 inches in diameter), unpeeled

1/4 tsp ground black pepper

1 TBS olive or vegetable oil

4 oz chive and onion cream cheese spread

2 garlic cloves, pressed

3 TBS sour cream

1/2 tsp salt 

Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives

Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half so that they can sit up straight. Carefully scoop out a small amount of pulp from each potato half using a corer.

In medium size bowl combine oil, garlic, salt and black pepper. Add potato halves; toss to coat. Place potato halves, hollowed side down, on medium size sheet pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.

In a small bowl, combine cream cheese spread and sour cream; whisk until smooth. Fill with cream cheese mixture evenly into hollowed potato halves.  (If you want it to look pretty you can use a pastry bag and pipe in the cream cheese mixture.) Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.

Chocolate Chip Cookies

Everyone has their favorite Chocolate Chip Cookie recipe, well here is mine.  I love my cookies super soft and this recipe does just that.  This recipe will make A LOT of cookies.  So, you may want to cut it in half if you have a small family.

1 lb. of softened butter

1 cups sugar

3 eggs

2 cups packed brown sugar

1 1/2 tsp salt

2 TBS vanilla

1 1/2 tsp soda

6 cups flour (1/2 to 1 cup more if needed)

Cream your butter and sugar together.  Then add eggs one at a time and incorporate.  Then add remaining ingredients.  You will want enough flour to make a stiff dough.  One that will pull away from the mixing bowl.  Add 3-6 cups of chocolate chips.  Using a medium cookie scoop, place onto greased cookie sheet.  Bake at 350 degrees for 7-9 minutes.  Do not over bake.   This is the biggest down fall to a great cookie

Southwestern Breakfast Burrito

• 2 teaspoons canola oil
• 1/4 small yellow onion, diced (1/4 cup)
• 1/2 red bell pepper, seeded and diced
• 1/2 cup drained, rinsed canned black beans
• 1/4 cup canned corn, rinsed and drained
• Salt and freshly ground black pepper
• 4 eggs and 2 egg whites
• 1/3 cup shredded pepper jack cheese
• Cooking spray
• 4 (10-inch) tortillas, burrito size
• 1/4 cup salsa
• sour cream
• 1 small avocado, cubed
• Fresh chopped chives

DIRECTIONS

Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and corn and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.

Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with sour cream, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, 1/4 of the avocado. Roll up burrito-style and serve.  Top with salsa and chives.

Tomato and Herb Phyllo Pizza

5 TBS of butter melted

Phyllo dough sheets (found in the freezer section)

7 TBS freshly grated Parmesan cheese

1 cup shredded mozzarella cheese

1 cup thinly sliced onion

7-9 plum tomatoes

1 1/2 tsp minced fresh oregano

1 tsp minced fresh thyme

1 tsp minced fresh basil

salt and pepper to taste

Brush a sheet pan with some of the melted butter. Lay a sheet of phyllo in the pan.  (you may need to use two to cover the pan depending on what size of phyllo your store sells.  Keep the phyllo covered with waxed paper or a dish towel to keep it from drying out).  Brush the dough and sprinkle with 1 TBS of Parmesan cheese.  Repeat 6 times.

Top the remaining dough with the rest of the butter.  Sprinkle with mozzarella cheese.  Arrange the onion and tomatoes over the cheese evenly.  Sprinkle with the herbs, remaining Parmesan cheese, salt and pepper.  Bake at 375 degrees for 20-25 minutes until the edges of the dough are golden brown. 

Chocolate Peanut Butter Chip Cookies!

This is a spectacular cookie that you will love for years!  I hope you enjoy.

1 Cup Butter

1 1/2 cups sugar

2 eggs

2 tsp vanilla

2 cups flour

2/3 cup cocoa powder

3/4 tsp baking soda

1/2 tsp salt

2 cups peanut butter chips

 (Make sure you use the name brand ones.  It makes a huge difference)

Preheat the oven to 350 degrees.  In a bowl cream together the butter and sugar.  Add the eggs and vanilla and beat until smooth and creamy.  In a separate bowl combine the flour, cocoa, baking soda and salt, stir into the creamed mixture.  Fold in the chips and drop by teaspoonful onto a greased cookie sheet.  Bake for 8-10 minutes until just done.  Cool on wire racks and devour!

Glazed Lemon Blueberry Muffins

These muffins will be a great hit at your next special event.  The tart glaze really adds a sweet twist.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/4 cup butter, softened
• 1 1/4 cups low-fat buttermilk
• 1 large egg
• 1 tablespoon grated lemon rind
• 2 TBS lemon juice
• 1 cup blueberries
• Glaze
• 1 tablespoon fresh lemon juice
• 1/2 cup powdered sugar

Step 1:

Preheat oven to 400°.  Combine flour, sugar, baking powder, baking soda, slat and nutmeg in a medium bowl.

Step 2:

 Cut in butter with a pastry blender or 2 fork until mixture resembles coarse meal.

Step 3:

Combine buttermilk, egg, lemon juice and rind; stir well with a whisk.

Step 4:

 Add to flour mixture; stir just until moist. Gently fold in blueberries.

• Spoon batter into 12 muffin cups greased and sprinkled with sugar or if you use liners make sure to spray your liners with cooking spray. Bake at 400° for 15-18 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

• Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

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Mexican Beef Tacos

Ingredients for the meat

• 2 pounds beef shoulder or chuck roast
• Salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 2 cloves garlic, smashed
• 1 large onion, sliced
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon ancho chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 3 bay leaves
• Vegetable oil, for deep frying
•  Corn Tortillas
•  Salt
• 3 cups finely shredded white cabbage
• 1 Avocado
• Shredded Cheddar Cheese
• Sour Cream
• Salsa, (recipe follows)

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch Oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides. Add the onion and cook about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water.  Then add spices and season with salt and pepper, to taste. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.  In the meantime make the salsa

1 large can of whole tomatoes, slightly drained

1/2 bunch of cilantro, diced finely

5 green onions, diced

6 garlic cloves, minced

2 Roma tomatoes, seeded and diced

1 TBS crushed red pepper flakes

1 tsp salt

1/2 tsp pepper

1 TBS garlic powder

1 TBS Lime juice

In a small bowl combine the chopped cilantro, diced green onions and diced tomatoes.  In a blender combine the remaining ingredients and pulse until well blended.  Taste to see if you need more garlic powder.  If it taste too tomatoey than add more to taste.  Add the tomato mixture to the chopped ingredients in the bowl.  Stir together and chill in the fridge until you are ready to serve.

Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.

Lay some shredded cabbage as a base. Top with some shredded beef. Then top with avocado, salsa, sour cream and shredded cheese. Garnish with fresh cilantro leaves.