Friday, February 24, 2012

Cinnamon Tortilla Chips

These are what we made to go with the Fruit Salsa . They are so easy to make and our guests said they tasted like pita chips! (oh yeah!)

You will need:
  • 10-12 Flour Tortillas
  • Melted Butter
  • Cinnamon Sugar
Butter both sides of some tortillas. Stack them and you will cut them into triangles or strips.

I used triangles and a large knife. Worked great!

Grab or mix up some cinnamon sugar. The ratio of C to S is completely up to your taste.

Place your buttered, cut triangles on a baking pan. Sprinkle one side of the chips with sugar, flip them and sprinkle the other. (If you want, you can just do one side) Bake for about 7-10 minutes. Test them at 7 minutes, depending on how crispy you like them. 

Let them cool and they are good to eat! Enjoy them alone or with something yummy, like my fruit salsa!

Thursday, February 23, 2012

Fruit Salsa

I am a little late in posting this... Hubby and I made it a few weeks ago, but I am finally getting around to posting it!  I originally found a recipe from The Girl Who Ate Everything, but we tweaked it a bit, because I couldn't get some of the fruit. *This recipe is best made the day of or day before eating, otherwise it can get pretty juicy (still good though). It also Freezes very well!*

-Makes about 2 quarts
You will need:
1 Pineapple, peeled
2 Golden Delicious apples
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
1-3 tbps honey
OPTIONAL: 3 tablespoons fruit preserves, any flavor (I used strawberry)

Clean & peel your pineapple. We don't have a fancy corer or anything, so just cut strips of the fruit from around the core. You want to chop this into small pieces. They don't need to be all the same size though, promise!

(heart!) Peel your apples and cut them as you wish. I don't think my husband used a corer, just a knife (see below). They need to be cut into small pieces.


Cut the tops of the strawberries and then into small pieces, like the other fruit.

Mmm, pineapple and strawberries!

Didn't take any photos of the raspberries, but chop small also. Mix all the fruit into a medium size bowl.

We used one heaping spoonful of preserves, but next time we won't. Not needed with all the juice of the other fruits! At the little bit of honey at this point. Start with one tbsp and add to your taste/liking. This is in place of where GWAE used sugar.

Give it all a good stir and you are ready to eat! We made cinnamon tortilla chips  but you could also use pita chips or graham crackers!

It also freezes EXTREMELY well. This recipe makes a large amount of salsa. We split it into 3 containers, one for the day of, and 2 to go in the freezer. Just thaw them in the fridge a day ahead of time and they are just as good as fresh!

Wednesday, February 8, 2012

Mini Pizzas

So this recipe is entirely the good wife in me! I haven't even had one of these pizzas yet. My husband either brings his lunch to work or stops home for a quick lunch, so I wanted something tasty and fast! Best of all it is homemade, no tostinos or bagel pizzas for us! This recipe made 24 mini pizzas.

You will need:
  • 2 cans Pillsbury Pizza Dough
  • Pizza Sauce
  • Mozzarella Cheese
  • Pepperonis
  • Spices
  • Extra toppings
Here is the ingredient line-up! I am using my muffin top pan, WHICH I LOVE!

Grease the pan, and break off pieces of dough to fill each cup. If you plan right, you can get an even 12 (2 pans) of pizzas from one can of dough.

Scoop some sauce and spread it on each of the pizzas. Also add your seasonings now.

For the husband, I chopped up some fresh Jalepenos and pepperonis to put on the pizzas.

Add your cheese, of course!

Now they are ready to go in the oven. Cook at the degrees on the dough can, and for about 9-11 minutes.

These turned out better than I expected!

After they cooled, I bagged them 2 together and put them all in the freezer. Now they can be grabbed and taken to work or thrown in an oven! Enjoy!

Stuffed Green Peppers

So I am pretty proud of these stuffed peppers. These are pretty easy to make and you can take away or add to them as you please!

You will need:
  • 4 [green] peppers (big enough to stuff)
  • 1 lb Sausage
  • 2 servings rice
  • 1/2 onion
  • 1-2 cloves garlic
  • 4-8oz cream cheese
  • spices
  • cheeses
Start cooking your sausage. I used Jimmy Dean 'Sage', but next time I want to use Italian Sausage.

Wash your peppers, and set to dry. While those are drying, start dicing the onion. I just used half. Start boiling the water and cooking the rice while you chop. I used White Minute rice, the 1 cup-2 serving size.

Then you need to cut the tops off the peppers. Use your own judgement so there is still enough room to fill them.

I cut around the stems on the tops and diced that pepper along with the onion. Dice some garlic too =) Saute the peppers, onion and garlic in a skillet with a little bit of olive oil. Don't let them get too soft!

Use and knife and spoon to clean out the seeds and such from inside the peppers.

After the sausage and pepper mixture are down cooking, mix them together. Add the cream cheese. Start with 1/2 an 8oz package, then go from there depending on your tastes. We used 3/4 of the package. Add your cooked rice to this.

Season as you please. We used chili powder, pepper, salt, and garlic powder. You can also add any extra cheese such as Parmesan or mozzarella. We added a bit of both.

Now you get to fill those peppers! Place them in an 8 or 9 inch pan, square or circle is great. After you fill them, top with cheese! Bake @ 375 for 30-45 minutes, depending on how soft you want your peppers.

Out of the oven! Of course we added some more cheese! They were so great, the cream cheese made the filling so great! =) Enjoy!