Friday, September 5, 2008

Avocado Salsa

This comes from Ashlee's sister, Lindsay. She made it for us last summer when we were all out visiting my parents at the same time. It is delicious! She didn't really have a name for it, so I gave it one.

Avocado Salsa

2-3 Large tomatoes, diced
1-2 Ripe Avocados, peeled and diced
Keep the pits of the avocados and add in the salsa to keep them fresh.
1 can of white corn, drained
1 can of black beans, drained
1 - 0.7 oz. package Good Seasons Italian dressing mix, prepare as directions indicate

Combine all ingredients. Serve with tortilla chips. Refrigerate any remaining salsa.

I also added a little bit of chopped up fresh cilantro this time and it was yummy too.
It tastes a lot better the second day...of course, but who can wait that long???!

I used this salsa on my taco salad--just used chips, taco meat, the salsa, and then a bit of cheese on top and it was sooooooooooooo delicious!

Chocolate Peanut Butter Chip Cookies

This recipe comes to us from Betty Crocker. Originally it is a double chocolate chip recipe, that calls for only 1 c. of chocolate chips. However, our family prefers it with peanut butter chips.

1 pkg. Chocolate cake mix
½ c. butter or margarine, softened
1 tsp. vanilla
2 eggs
½ c. chopped nuts (optional)
1 c. peanut butter chips (actually I use the entire bag)

Preheat oven to 350ยบ.
  • Beat half the dry cake mix, the butter, vanilla, and eggs in large bowl on medium speed until smooth, or mix with spoon.
  • Stir in remaining cake mix, the nuts and chocolate chips.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 10-12 minutes or until edges are set (centers will be soft).
  • Cool 1 minute; remove from cookie sheet to wire rack.

Yields about 5 dozen (Maybe if you really do teaspoonfuls, but we never have that many.)

Sorry for no picture this time around. We ate them all before I actually thought of it.

Thursday, September 4, 2008

Popeye Pancakes (& wheat free version)


Mix together until smooth:
1 c. whole wheat flour
1 c. milk
6 eggs

Melt 6 Tbs. butter, pour into 8 x 8 cake pan.
Pour flour mixture over melted butter. Do NOT mix.

Bake at 400 degrees for 25 minutes.
Serve warm with syrup.

**These pancakes are extremely filling.
**Also, I made 1 1/2 times the recipe for my family of 7.
**Half the recipe for 2 people.

Updated Feb. 2012

Use 1 c. WonderFlour™  instead of whole wheat flour.
The texture will be less dense than when you make it using whole wheat flour, but still tastes delicious and pops up like it is supposed to.