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 350º.

• 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.

Popeye Pancakes (& wheat free version)

POPEYE PANCAKES

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
WHEAT FREE VERSION

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.

Thanks Everyone!

I just have to post a quick "thank you" for the pictures you all include with your recipes!! It makes me that much more excited to try them.

Joseph Fielding Smith's Favorite Sherbet

Tonight we are having an ice cream social for Enrichment and this is the ice cream that I am making to take and share. This is really yummy--although I should say that my kids aren't exactly as thrilled about it as I am. It must be for more mature palates. I first had this a couple years ago when our then RS president brought it to something. I've been making it ever since. If you want some more info about Joseph Fielding Smith click here for a FHE lesson about him from LDS Living magazine.Joseph Fielding Smith's Favorite Sherbet

2 1/2 cups water
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 quarts water
1 pint whipping cream
1 quarts milk
Juice of 3 oranges
Juice of 1 lemons
1 8-ounce can crushed pineapple and juice
1 1/2 or 2 bananas, mashed

In a large saucepan combine sugar, salt, cornstarch, and water. Cook till clear, then cool. Add whipping cream and milk. Add orange juice and lemon juice, crushed pineapple, and mashed bananas. Pour into 6 quart ice cream freezer and freeze according to freezer directions.

Source: Amelia Smith McConkie, daughter of President Joseph Fielding Smith.
(Lion House Desserts, [Salt Lake City: Eagle Gate, 2000], p. 56.)

Tip
***It almost fills a 5 qt. ice cream bucket. I usually try and put it in the freezer an hour or so before serving it as it can be soft.

Apple Turnover

Preheat oven to 350 degrees.

In a large bowl combine:
1 cup shortening
2 1/2 cups flour
1 tsp. salt
1 1/2 Tbsp. sugar
Mix with a fork or pastry mixer till well blended (like you are making a pie crust).

Mix together
1 egg yolk (save the egg white)
2/3 cup milk
Add to other ingredients and mix into a dough.

Roll dough onto wax paper or tinfoil into a rectangle shape. (If using tinfoil, grease and flour lightly). Transfer dough with paper to a baking sheet. Cover half the dough with two handfuls of quick oats. Spread 1 can of apple pie filling over oatmeal. Sprinkle with cinnamon and sugar. Fold over other half of dough on top and seal the edges. Whisk egg white till it forms a peak and brush white ontop of crust. Cut slits into the top layer of crust to allow for steam to come out. Bake at 350 degrees for 1 hour. (It will look done sooner, but leave it for the full hour.) Spread turnover with glaze when its done cooking.

Glaze: (mix ingredients until well blended.)
2 Tbsp. milk
1 cup powder sugar
2 Tbsp. butter or marjarine
1 tsp. vanilla

Grandma Johnson's Zucchini Casserole

Cook in water until tender:

6 c. cubed, peeled zucchini

1/4 c. diced onions

Mix together:

1 can Cream of chicken (or mushroom) soup

1 c. sour cream

Add into above:

1 c. peeled, shredded carrots

Add all to drained zucchini and onion mixture. Mix thoroughly.

Mix separately:

1 large pkg. herb stuffing mix

1/2 c. melted butter

Put 3/4 of the stuffing mix on the bottom of a 8x8 pan. Cover with zucchini mixture. Sprinkle remaining stuffing mix on top. Bake uncovered at 350 for 30 minutes.

**Note--I ususally double this recipe for my family of 7 and put it in a 9x13 pan.