Vegetable Tostadas

Sorry I don't have a picture but this is soo yummy. It's our new favorite dinner!

1T. cumin
1/4t. salt and pepper
2t. canola oil
12oz. chicken breasts about (4)
1 red onion
2 ears of fresh corn kernals, or just 1 can of corn
1 chopped zucchini
1/2 c. green salsa
3T. chopped cilantro
Flour Tortillas
cooking spray
Monterey jack Cheese

Pour canola oil in frying pan. Cut chicken breasts into bite size pieces and sprinkle the cumin and salt and pepper on top, add it to the oil and saute for 3 min. Then add onion, zucchini, and corn, continue cooking until the chicken is done. Stir in salsa and cilantro. Cook until liquid is almost all evaporated.

For best results... spray flour tortilla with cooking spray, then broil the tortilla until it is crisp, just a few brown spots. Place above mixture on tortilla and sprinkle with cheese. Place it back in the oven on broil for just a second until cheese is melted.

Rolo Cookies

Cookies + Rolos...is there anything better?!

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
2 tsp. vanilla
48 Rolos
2 T sugar

Combine flour, cocoa and soda and set aside. Beat sugars and butter until well blended; add eggs and vanilla. Add dry mixture and blend well. Shape cookies into small balls. Press Rolo into center of ball and cover with dough. Roll cookie in sugar. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes, until tops of cookies are slightly cracked.

*Make sure these cookies do not get over-cooked...they are also the best when they're right out of the oven*

baked ham & egg cups

deli sliced ham

eggs

shredded cheese

salt & pepper

veggies of choice; chopped

Place two pieces of ham in greased muffin cups. Place veggies in bottom and break one egg into each cup. Season with salt and pepper. Bake at 375 degrees for 10 min. Remove from oven and top each egg with a little shredded cheese and bake for 5 more minutes.

This was a hit with my family. The greatest part about it is that you can make as few or as many as you like. For the vegetables, just use whatever you like in an omelet (green pepper, spinach, green onions, broccoli, tomato, etc) The first time I made them I threw them together so fast (at the last minute) and only added green onions and they were delicious just like that!

BYU Mint Brownies

MINT BROWNIES

• 1 C butter
• 1/2 C cocoa
• 2 Tbsp honey
• 4 eggs
• 2 C sugar
• 1 3/4 C flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 C nuts (optional)

Melt butter add cocoa.  Allow to cool.  Add all other ingredients.  Mix and pour in well greased 9x13 (mixture will be thick)

Bake 350 for 25 minutes

Mint Icing

• 5 Tbsp butter
• dash of salt
• 3 Tbsp milk
• 1 Tbsp corn syrup
• 2 1/2 C powdered sugar
• 1/2 tsp mint extract

Soften butter.  Add corn syrup salt and sugar.  Beat until fluffy.  Add mint and food coloring. Gradually add milk until slightly thinner than cake frosting.

Cool brownies spread mint frosting.  Put in freezer until icing is set.  Spread with chocolate frosting.

Chocolate Frosting

• 1 stick butter
• 2/3 C cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla

Melt butter add cocoa. 

Alternate sugar and milk. 

Beat in vanilla.

Parmesan Tomato Spread

This is the best cracker dip ever!  Miles ask me to make it for every football, basketball, baseball game.

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup KRAFT 100% Grated Parmesan Cheese
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 large tomato, chopped (about 1 cup)
• 3 green onions, sliced
• 1/2 tsp. dried basil leaves
• RITZ Crackers

MIX cheeses and sour cream in medium bowl until well blended. Stir in tomatoes, onions and basil; cover.

REFRIGERATE at least 1 hour.

SERVE as a spread with the crackers

Braised Pork Chops

Here is a pork recipe that my family really likes.  Plus they are super easy!  I got this recipe when I went to the Martha Stewart show, so you can feel a little impressive when you make them.  ha ha!

6 (6-ounce) center cut port chops

1/4 cup canola

1/3 cup water

1 tablespoon mustard (yellow or spicy)

1 tablespoon brown sugar

1 tablespoon vinegar

1 tablespoon Worcestershire or soy sauce (I like Worcestershire)

1 teaspoon garlic salt

Trim the fat from the chops.  Heat the oil in a skillet over medium-high heat.  Brown the chops and sprinkle with salt.  Mix the water, mustard, vinegar, brown sugar, Worcestershire sauce and garlic salt to make a sauce over the chops.  Cover and simmer 1 hour or until very tender.  Remover the lid and cook the sauce until thick.

Julie's Favorite Green Smoothie

This is the best way I know to get enough fruits and veggies every day.  The ingredients may make you wonder if it's good, but trust me, it is.  Your kids (and husband) will  like it too, if they can get past the strange color.  Give it a try!

1 apple (skin, seeds and all if your blender can handle it)

1 pear

1 banana

1 cup WW vanilla yogurt (or any other kind you like--this one is just very yummy and good for you) (optional)

2 cups (or more as you get braver) of fresh spinach or other leafy greens

Lots of ice ( do two big handfuls)

2 T. Milled Flax Seed (optional)

1 T. Flax Seed Oil (optional)

I use a Vitamix, which definitely works the best, but my friend at work does this in a Cuisine Art blender and says it is doable if she makes sure there is liquid at the bottom (either a bit of water or the yogurt) and pulses at the beginning to get things going.  I made this this morning, and it made 4 cups.  You can use any fruit that sounds good to you--be creative and enjoy!