Ramen Salad

We had this at a Stake Relief Society function. It was so good, I tracked it down!

Ingredients:

1 lb bag coleslaw mix
3 green onions, chopped
1/2 c slivered almonds
2 T sesame seeds, toasted under broiler
1 pkg chicken top ramen, uncooked, crushed

Dressing:

1/2 c oil
3 T vinegar
2 t sugar
1 t salt
1 pkg chicken flavoring from ramen

Mix together coleslaw and onions.
When you add the dressing, it will make the salad wilt pretty quickly, so I wouldn't add it more than 30 minutes before. Then add the sesame seeds and almonds. Add crushed ramen noodles right before serving.

Serve with Hawaiian Haystacks or eat just because it's so good!

Hawaiian Haystacks

From what I can gather, this is a Mormon staple, but I'd never had it until I moved to Texas. A few years ago we were in Missouri visiting Mike's brother and his family, and my sister-in-law made her version of it. The sauce for the chicken was UH-mazing. I've made it a few times since and we love it, so I wanted to pass it along.

Chicken / sauce:

3-4 chicken breasts, cooked, cut in small pieces
2 1/2 T soy sauce
1 1/2 c sugar
4 T ketchup
2 c pineapple juice (1 can), pineapple chunks (optional)
1/2 c vinegar
1/3 c cornstarch
1/3 c cold water

Mix together and cook juice, vinegar, soy sauce, sugar and ketchup until sugar is dissolved.
Mix 1/3 c cornstarch with 1/3 c cold water. Add to sauce and stir until clear.
About 10 minutes before serving, add chicken and pineapple chunks (optional)
Serve over white rice

What to add on haystacks:

Shredded cheese (we use cheddar or sharp cheddar), pineapple chunks, slivered almonds, green onions, tomatoes, avocados... There are a bunch of other things too - what else do y'all use?

Also:

Try serving it with THIS salad. It's incredible!!!

Baked Creamy Chicken Taquitos

Brought to you by Our Best Bites, one of my new favorite websites. HERE is a link with step-by-step instructions and pretty pictures. ♥

I have been hearing about these taquitos for awhile now, but just made them tonight. I did have to make a couple substitutions, but they still turned out awesome. Next time I'm definitely making the dressing that goes with them.

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepper jack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

*You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

And from Our Best Bites -

Dip 'em in salsa, sour cream, guacamole, or this dressing.Wanna make it a meal? Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing.

Texas Caviar

4 large avocados
1 green bell pepper
1/2 {or less} red onion (to taste)
2 cans black eyed peas
1 can Rotel
Italian dressing

Cut up all the veggies and drain the juice from the peas. With the Rotel you'll want to drain most of the juice, but not all of it.

Dump everything in a large bowl, then squirt on the dressing. It will take about a cup of dressing, but just get your tortilla chips ready, and add the dressing until it's to your liking.

*This makes A TON of dip, so if you're not going to a big party, half it.

Fiesta Ravioli

I got THIS recipe from Sisters Cafe.


Picture courtesy of Sisters Cafe

This was {surprisingly} good. I was skeptical at first, because of the frozen ravioli, but trust me. And Mike loved it too!

1 pkg (25 oz) frozen beef ravioli
1 can (10 oz) enchilada sauce*
1 jar (8 oz) salsa
2 c, shredded Cheddar-Monterey Jack cheese
1 can (2 oz) sliced black olives, drained (optional)
Sour cream and lettuce for garnish

*We happened to have some leftover green enchilada sauce mixture, leftover from a mishap Mike had with THIS recipe, so that's what we used. I'm not a huge red sauce fan, so I think we'll always use the green sauce. It's awesome though!

Cook ravioli according to package directions.
Meanwhile, in a large skillet combine enchilada sauce and salsa. Cook and stir over medium heat until heated through.
Drain ravioli, add to sauce and gently stir to coat.
Top with cheese (and olives, if desired).
Cover and cook over low heat for 3-4 minutes or until cheese is melted.
Bring to the table and enjoy with lettuce and sour cream.

Approx. 6 servings

Black Bean Chili

Picture courtesy of Pass The Beans Please

I was browsing through recipes on Sisters Cafe and saw this recipe in one of the comments. I tried it last week and it was awesome.

1/4 c. oil
1 medium onion, chopped
2 bell peppers, diced (use red & green)
1.5 T minced garlic
2 T paprika
1/2 t cayenne
1/3 t salt
1 fresh jalapeno pepper, very finely chopped*
1 T cumin seed
1 T dried leaf oregano
2 c. cooked black beans
1.5 c. canned chopped tomatoes in puree**

Heat oil in large saucepan.
Add onion, bell peppers, garlic, paprika, cayenne, salt, and jalapeno peppers. Saute until onions are soft.
Add cumin, oregano, beans, and tomatoes.
Bring to a boil, reduce heat, cover and cook slowly for an hour.

* - I used 1/2 a jalapeno pepper, and it was PLENTY spicy.
** - The recipe on Pass The Beans Please said they used Rotel with green chilies, so I did that. One can of that to every two cans of black beans.

We ate this over tortilla chips and added cheese and sour cream to it. Mike was a crybaby and added ground beef to his - I guess the thought of having a meatless chili was just too much for him. You can also serve over rice.

Egg Drop Soup

4 cups chicken broth
1/4 cup frozen peas
1/4 cup frozen corn
1 egg beaten
2 green onions, diced
1/4 tsp ground ginger
salt and pepper to taste

Bring broth and veggies to a boil. Slowly add egg, stirring constantly. Add in onions. Serve and enjoy!

Lettuce Wraps (PF Chang's)

16- Iceberg lettuce leaves (1 head)
1 lb lean ground beef, or 4 boneless chicken breasts, diced
1 tbsp cooking oil
1 large onion, finely chopped
1-2 tbsp soy sauce
3 cloves fresh garlic, finely chopped
1/4 cup hoisin sauce (found in Asian food section)
1/2 tsp ground ginger
1 tbsp rice vinegar
1 8oz can water chestnuts, drained, finely chopped
4-5 green onions, chopped
2-3 tsp dark sesame oil
mushrooms (optional)

Brown meat in cooking oil, drain excess fat. Add onion, garlic, soy, hoisin, ginger, and vinegar. Stir until onions are softened (5 min). Stir in water chestnuts, green onions and sesame oil. Cook for another 5 min. Serve with lettuce leaves. Enjoy!

Honey Lime Enchiladas

I made these for Mike's birthday dinner last night. I couldn't believe how good they tasted. I got it from HERE, on the website that I love so much.

Ingredients:

1.5 lbs pork or chicken, cooked and shredded
2-3 (10 oz) cans green enchilada sauce
1 bag mozzarella cheese, shredded
1 bag cheddar cheese, shredded
Flour tortillas

Sauce:

1/3 c Honey
1/4 c Lime juice
1 tbsp Chili powder
1/2 tsp Garlic powder

1. Mix together all sauce ingredients and then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
2. Lightly spray 2 pans with non-stick baking spray. I used two 9x13 pans, but may vary with how thick you stuff your enchiladas.
3. Pour green enchilada sauce into pans to coat the entire bottom.
4. Mix together equal parts of cheeses
5. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
6. Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy!
7. Bake uncovered at 350 degrees for 30 minutes.

The recipe says to then turn on broiler and place enchiladas nearer to the top of oven, and then let it broil until cheese is slightly brown and crispy. I didn't do that this time, but next time I will.
I served them with homemade guacamole & 7-layer dip. I also offered tomatoes / onions / salsa for those that wanted it.

These were a hit - TRY THEM!!! ;)

German Pancakes

I make these yummy pancakes every once in a while. Kids always get a kick out of them because they puff up. I've seen a couple different versions, but this is the one I like the best.

1 Tbsp. Butter
1/2 Cup Milk
1/2 Cup Flour
2 Eggs
Dash Salt
Dash Cinnammon

1. Preheat oven to 425 degrees. Melt butter in 9 inch pan.
2. Beat ingredients with wire wisk.
3. Pour into 9 inch pan. Put back into oven.
4. Bake 12-15 minutes.
5. Serve w/ powdered sugar, lemon juice, and syrup/

French Toast Cupcakes & Maple Frosting

1 box Yellow Cake Mix
1 1/4 cup whole milk
1/2 cup oil
3 eggs
1 Tbs. Cinnamon
1 small box instant vanilla pudding

Preheat oven to 350 and line cupcake tins with paper liners. Mix cake mix all ingredients in a large mixing bowl. Beat until smooth & fluffly (about 2 minutes). Spoon into cupcake liners about 2/3 full. Bake 15-20 minutes.

Maple Frosting
3 cups powdered sugar
1 8 oz. package cream cheese, room temp.
1 cube butter, room temp
1 Tbs. Maple Flavoring/Extract
1/4 cup evaporated milk

Cream all together for about 3 minutes. Frost cupcakes. Be brave and top with crumbled bacon...!

Dump Cake

Ingredients:

1 box of yellow cake mix
1 can of cherry pie filling
1 can of crushed pineapple
1 stick of cold butter
walnuts

Grease 9x13 pan. Pour crushed pineapple in with the juices. Spread into even layer.
Pour cherry pie filling on top of the pineapple, disperse evenly.
Next pour dry cake mix over the fruit mixture. Again spread evenly.
Next cut butter into thin slices and put on top of cake evenly. ( fyi- I had to use a few slices more than 1 stick to cover areas)

Sprinkle nuts on top of it all.

Bake at 350 for 40 minutes, and serve warm with icecream1