Potato Wedges

These are so yummy and I make these as a appetizer or when I'm in the mood for french fries. You can also just cut up potatoes and spray with olive oil and bake!

1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tsp. Paprika
3 large baking potatoes
1/3 cup milk
1/4 cup butter, divided

1. In a large resealable plastic bag, combine the flour, Parmesan cheese and paprika. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.
2. Place potatoes on a greased baking pan. Drizzle with 2 tablespoons butter. Bake, uncovered at 400 degrees for 20 minutes.
3. Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.

Chocolate Zucchini Muffins

Ok, I know it may not sound healthy with the word chocolate in it--but it doesn't hurt to add a little chocolate with our vegetables, right?
It's really good.

2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 T. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/4 cup ground flaxseed
1/2 cup margarine
1/4 canola oil
1 1/2 cups granulated sugar
2 eggs
1/2 cup sour 1% milk
2 cups finely grated, unpeeled zucchini

Preheat oven to 350 degrees. In a bowl, combine flour, cocoa, salt, baking powder, baking soda and ground flax. In a separate bowl, cream margarine, oil, and sugar. Add eggs and sour milk. Add flour mixture, stirring until just mixed. Add zucchini and mix. Fill paper baking cups half to two thirds full. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove and cool. Yield: 24 muffins. (Can also make as a cake--bake a little longer)

Sticky M&M Popcorn

Craig and I had this on our first date! We did a big group date type thing and my roommate's mom made this for all of us. It's so yummy but I never got the recipe for it! I finally received a copy that Craig's mom had 6 years after our first date! So better late than never I guess:)

The recipe says the following:

4 poppers of popped corn (salted OR unsalted)

BUT I have no idea what that means!! It's not 4 bags of popcorn, that is WAY too much, so if you know, please explain this!

So what I do is use our air popper and use one scoop of popcorn which ends up making one large bowl full of popcorn. If that makes sense. So this is how I'm going to write the recipe:)

1 large bowl of fresh popped popcorn

1 1/2 cups mini marshmallows (more or less depending on how you like it)

Mix together:

1 cup butter

1 1/3 cups sugar

1/2 cup Karo syrup

**Stir together over medium low heat until it begins to boil; stirring constantly. Then time it for 1 1/2 minutes and remove promptly*** (Do not boil any longer or it will harden as it cools and you'll have one large, hard, ball of popcorn!)

Add 1 teaspoon of vanilla

Pour over popcorn and marshmallows until marshmallows are melted and sticky.

Then Add:

1 1/2 cups M&M (seasonal ones are fun for each holiday)

Mix lightly until it's mixed together. ENJOY!!

Note: This is extremely YUMMY! Sticking to the measurements and times of boiling is what makes this recipe taste the best. Too much or too little of ingredients or boiling time and it won't turn out!

Chili Con Queso

This is a good recipe if you want to make your own queso!!!

½ c chopped onions
1 T oil
1 T flour
1 c. milk
½ lb. Velveeta cubed
2 sm cans chopped green chili peppers

In skillet sauté onions in oil. Add flour and blend. Gradually add milk and heat until smooth. Add cheese and drained chili peppers. Blend until heated and thick.
If you want it thicker you can increase the flour a little or add a little less milk. This is great with Fritos or chips.

Black Bean & Corn Salad

This Recipe is Great! I love it! I actually stole it from Chrissy!

Ingredients:
2 - 15 oz cans black beans (rinsed)
1 1/2 cups frozen corn kernels
1/2 cup chopped cilantro
1 avocado
2 tomatoes diced
6 green onions sliced

Combine ingredients in large bowl and Add:
1/3 cup fresh lime juice and
1/2 cup olive oil.
1 clove minced garlic.
1 tsp salt and
1/8 tsp cayenne.

I usually put 2 small avocados and only 1 tomato- just my preference. I also usually reduce the olive oil to 1/3 cup.

Asparagus Rolls

25 fresh asparagus spears
Salt to taste
25 thin slices white bread
8 ounces cream cheese, softened
3 ounces blue cheese, softened
1 egg
3/4 butter, melted

Preheat oven to 400 degrees

In a large skillet, bring enough water to boil to barely cover asparagus. Trim spears to same length as bread slices and place in skillet. Sprinkle with salt and partially cover with a lid. Boil gently until lower parts of stalks are barely fork-tender (about 3-5 minutes depending on age of asparagus). Drain immediately and rinse in cold water until cooking process has ended.

Remove crusts from bread and flatten slices with a rolling pin. Combine cheeses and egg with an electric beater. Spread mixture evenly over bread slices. Place an asparagus spear on each one and roll up. Dip in melted butter to coat all sides. Place on a cookie sheet and freeze until ready to bake.

Cut rolls into thirds and bake still frozen, for 15 minutes or until lightly browned. Serve immediately.

Vegetable Pizza

2 pkg. Pillsbury crescent rolls (16 rolls)
-- Spread evenly on the bottom of a jellyroll pan and cook according to package directions. Cool completely!

2 (8 oz) pkg. cream cheese
¾ c. mayonnaise
2 Tbs. onion
1 tsp. dill weed
Dash of celery salt (optional)

1. Cream the above ingredients together and spread on cooled crust.
2. Top with fresh cut vegetables of choice. I use green & red pepper, broccoli, cauliflower, green onion, tomato, and black olives.
3. Refrigerate any leftovers.

Note: The more “colors” of vegetables you use the more eye appealing it is.

Hawaiian Meatballs

Meatballs: (make these or buy the "homestyle" meatballs from the store)
1 ½ lbs. ground beef
2/3 c. cracker crumbs or bread
½ c. chopped onion
2/3 c. evaporated milk
1 tsp. season salt
1/3 c. flour
3 Tbs. shortening

1. Combine first 5 ingredients. Mix lightly but thoroughly. Shape meat mix into 30 balls. Roll in flour.
2. Brown meatballs in shortening or broil them for about 10 minutes. Drain excess fat.
3. Meanwhile prepare sweet-n-sour sauce. Pour over meatballs and simmer covered for 15-20 minutes.

Sweet-n-Sour Sauce:
1 can (13 ½ oz) pineapple chunks
2 Tbs. cornstarch
½ c. vinegar
½ c. brown sugar
2 Tbs. soy sauce
2 Tbs. lemon juice
1 c. coarsely chopped green peppers.
1 Tbs. chopped pimentos (optional)

1. Drain pineapple chunks. Reserve juice. Measure juice; add enough water to make 1 c. of liquid.
2. Blend together pineapple liquid and cornstarch until smooth. Stir in next 4 ingredients.
3. Cook until thickened and clear.
4. Add pineapple chunks, green peppers, and pimentos. Mix well. Simmer for 15 minutes.
5. Serve over cooked rice. Makes about 6 servings.

*My mom has had this recipes since 1980! So, it must be good to be in our family recipes for that long! They can be either a main dish or just keep the meatballs in the crockpot with the sauce and use as an appetizer too.

Gyoza (aka potstickers?)

As many of you know, my family's ancestry goes back to Japan. So, we always have a big New Year's Day dinner with lots of family and friends. This is one of the dishes we sometimes serve.

Gyoza (I think they're like potstickers?)

1.5 lbs ground pork
1 head cabbage
8 green onions, finely chopped
8-9 cloves garlic, finely chopped
1/4 cup cornstarch
1/2 cup soy sauce
dash salt
3 pkgs. gyoza wrappers

Sauce:
white vinegar
soy sauce
chili oil

1. Grate cabbage and squeeze out excess water.
2. Combine ground pork, cabbage, green onions, garlic, cornstarch, soy sauce, and salt. Mix well.
3. Place about 1 tsp. filling in each wrapper. Moison half the wrapper with water and press edges to stick. Crimp edges.
4. Pour about 1 T. vegetable oil and 1/2 tsp. sesame oil in a frying pan. cook gyoza for a few minutes until browned on both sides. Add 1/4 cup water to pan and quickly cover pan and steam until the water is gone. (This helps make them both crispy on the edges, and softer in the middle as well as adds to the flavor.)

Serve with sauce and enjoy!

Notes: Some people include fresh ginger roots in the gyoza. I've never tried it, but it could be good!

Won Tons

This is another Chinese dish for Chinese New Year.

1 lb ground pork
4 green onions, chopped
8 dry shiitake mushrooms
1 small can water chestnuts
1 package won ton wrappers
vegetable oil to deep fry

Seasoning:
3 T. cornstarch
4 tsp. soy sauce
1 T. sesame oil
2 tsp. oyster sauce

1. Soak mushrooms in warm water for about 30 minutes. Sqeeze out water and chop into small pieces. Drain liquid from water chestnuts and finely chop.
2. Combine the ground pork, green onions, mushrooms, and water chestnuts with seasoning ingredients. Place a teaspoon of mixture in center of won ton wrapper. Moisten sides of wrapper with water and fold into triangles, rectangles, or any way you desire. Keep folded won tons under a damp paper towel to keep the wrappers from drying out.
3. Deep fry 2-3 minutes at 375 degrees or until golden. Drain on paper towels.

Makes approx. 50 won tons.

Crab Won Tons

During college I would celebrate Chinese New Year with all my Asian friends. We would have a big potluck with traditional and non-traditional (such as Americanized or Hawaiian like) Chinese food. Here is one of the appetizers I made one year.

Crab Won Tons

1 package won ton wrappers (these can be found in the produce section)
1 8 oz. package cream cheese, softened
8 oz. imitation crab, shredded or chopped
2-3 sprigs green onion, schopped

1. In medium sized bowl, mix cream cheese, crab, and green onions.
2. Divide cream cheese mixture into 4 sections (cut into wedges).
3. Using 1/4 of the wrappers at a time, place about 1 heaping teaspoon cream cheese mixture in the middle of the won ton wrapper. Dampen edges of wrapper with water and fold diagonally or into rectangles and seal well.
4. Keep folded won tons under a damp paper towel. If you don't, the wrappers will dry out.
5. Deep Fry in wok or on stove. The edges should be golden. Drain on dry paper towels.
6. Serve with sweet and sour sauce if desired. I always like to use the La Choy brand.

Honey Mustard Chicken Wings

Honey Mustard Chicken Wings

3 lbs chicken wings
1tsp salt
1tsp black pepper
½ c honey
½ c barbeque sauce
2 T spicy brown mustard
1 clove garlic, minced
3-4 thin lemon slices

1- Rinse chicken and pat dry. Cut off wing tips; discard. Cut each wing at joint to make two pieces. Sprinkle salt and pepper on both sides of chicken. Place wing pieces on broiler rack. Broil 4-5 inches from heat about 10 minutes, turning halfway through cooking time. Place broiled chicken wings in slow cooker.
2- Combine honey, barbecue sauce, mustard and garlic in small bowl; mix well. Pour sauce over chicken wings. Top with lemon slices. Cover; cook on LOW 4-5 hours.
3- Remove and discard lemon slices. Serve wings with sauce.

Black Bean and Corn Salsa/Salad, another version

1 1/2 tsp toasted cumin seeds
1/4 c olive oil
1/3 c lime juice
2 cans drained and rinsed black beans
1 can drained corn
1/2 c chopped parsley
1/2 c chopped cilantro
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic, pressed or minced
1 1/2 tsp dried red pepper flakes
1/2 purple onion, chopped (any color is fine, but purple adds more
color to the salsa)

This recipe has been served at almost all of my get togethers, so you may have already tried it. It is sooooo yummy. I also wanted to add that you can eat this plain heat it up and eat it in a tortilla. It is also really good used as a bed under salmon.

VERY Easy Salsa

1 (28 oz) can of diced tomatoes
1-2 jalapenos, seeded
½ medium onion
½ bunch chopped cilantro
¾ tsp. salt
¾ tsp. sugar
¼ tsp. pepper
¼ tsp. garlic powder
¼ tsp. ground cumin
2-3 drops liquid smoke (optional)

1. Put everything in a blender and mix.
2. Taste and adjust as needed.

Note: I used 1 ½ jalapenos and it gives a kick, but not too hot. This salsa is great with chips. We buy the Tia Rosa Mega Thin chips.

Black Bean Salsa Dip

2 (8oz.) pkg. cream cheese (fat free or regular)
¾ c. mayo
3 Tbs. taco seasoning
2 green onions; sliced
1/3-1/2 c. red bell pepper; chopped
1/2 large can sliced olives
¾ c. salsa
1 pressed garlic
1 can black beans; rinsed and drained
1 can corn; drained
1 small can chopped jalapeno (only use about 1-2 Tbs.)

1. Mix cream cheese, mayo, and taco seasoning
2. Spread on a platter
3. Mix the remaining ingredients
4. Spread over cream cheese layer
5. Serve with tortilla chips

Note: This dip looks kind of gross but once you try it you can't stop eating it. It makes a lot so for just a family size serving cut the recipe in half (or as close as you can)

DANG Good Guacamole!

6-7 medium size ripe avocados
about 1 tsp. oil
Salt
about 2 small fresh limes

1. Mash avocados in a medium to large size bowl; until desired texture
2. Add oil and mix
3. Add salt to taste and mix (if you are using it just for chips remember you will be getting salt from the chips too so don't add too much)
4. Squeeze 1/2 of a lime at a time stirring between each addition; add more juice as needed for flavor.

ENJOY!!