Dinosaur Cakes

My little guy turned 4 this week. He requested a Dinosaur birthday-so this is what I did for him. I had fun making them! Happy Birthday Bug-a-Boo!

Fruit Tart

I made dessert for Mother's Day this year. We had dinner with my family because my little brother got to call home from Texas. I know that my Mom loves fruit tarts, so I thought I would give one a try. She loved it and I am glad because I almost burned my house down making this. (Literally!) It turned out so good and I am sad I only had one piece.

Isn't it pretty?!

Fruit Tart

rookie cookie

Crust:

1/2 cup powdered sugar

1 1/2 cups flour

3/4 cup butter, softened and sliced

Filling:

1 8oz pkg cream cheese, softened

1/2 cup sugar

1 tsp vanilla

Glaze:

1 6oz can limeade concentrate

1 tbsp cornstarch

1 tbsp fresh lime juice

1/4 cup sugar

Fresh strawberries, kiwi, raspberries and blackberries

Preheat oven to 350* (make sure oven is empty before you turn it on:)

In a food processor, combine crust ingredients and process until mixture forms a ball. Press dough into greased tart pan (one that has a removable bottom) and press until even. Bake 10-12 minutes or until lightly browned. Set aside to cool.

Beat cream cheese, sugar and vanilla until smooth. Spread over cooled crust. Arrange strawberries and kiwi laying one layer at a time, ending with kiwi. Cluster raspberries and blackberries on top.

Combine limeade, cornstarch, lime juice and sugar in small saucepan. Cook over medium heat until clear and thick-about 2 minutes. Let cool. With a pastry brush, brush glaze over entire tart. (You will not use all the glaze.)

Keep tart in fridge and remove about 15 minutes before serving.

Serves about 8

Delicious Chicken

After eating pizza and hamburgers for a week while we were on vacation, I was ready to cook something healthy last night. I love this marinade for chicken! My daughter is such a picky eater and usually won't eat chicken, but she gobbles this up!! You can grill it outdoors or indoors and you could also use drumsticks. There is no right or wrong way-you will just be glad you made it!

Chicken Marinade

kira cooks

1/4 cup brown sugar

1/4 cup soy sauce

1 tbsp fresh lime juice

1/2 tsp dried red pepper flakes

1/4 tsp curry

3 cloves garlic, crushed

Place all ingredients and a ziplock back with chicken pieces. I use 4-6 chicken breasts. Squeeze everything in bag around until sugar is dissolved. Marinate in fridge anywhere from 4 hours to overnight, turning the bag every couple of hours. Cook chicken and discard leftover marinade.

Cinco de Mayo

Thanks to all of you who have requested these recipes. Sorry they are so late. At our house Cinco de Mayo means a happy hubby! We had so much food! Here are the recipes from our Fiesta. Sorry about the pictures-I had hungry people who didn't want to wait for me to play photographer. Let me know what you think!

Eric with all of our food!

Sombrero Sugar Cookies

Make you favorite batch of sugar cookies, cutting out cookies into circles. Once cooled, frost edges of cookies and roll in sprinkles. Put a dollop of frosting in the middle of the cookie and place a gumdrop in the center. Sprinkle a few more sprinkles around the gumdrops. I usually bake the cookies and let the kids decorate them. My little guy loves making these!
Cornbread Stuffed Jalapeno Poppers

rachael ray

1 box cornbread mix

1 egg

1/3 cup milk

5 green onions, finely chopped

1 cup shredded cheddar cheese

15 jalapenos

Prepare jalapenos-cut in half lengthwise and remove seeds and ribs. Preheat oven to 400*. In a med bowl, prepare cornbread mix according to pkg directions. Mix in scallions and 3/4 cup cheese. Set the peppers on a baking sheet, cut side up. Fill each pepper with mix and top with additional cheese. Bake until cooked through and golden, about 15 minutes.

I serve these with raspberry jam. These freeze great as well!!Chicken Taquitos

my kitchen cafe

4 oz cream cheese, softened

1/4 cup green salsa

1 tbsp fresh lime juice

1/2 tsp cumin

1 tsp chili powder

1/2 tsp onion powder

1/4 tsp garlic powder

3 tbsp chopped cilantro

1 green onion, finely sliced

2 cups shredded chicken

1 cup shredded monterey jack cheese

small yellow corn tortillas

kosher salt

cooking spray

Heat oven to 425* Line baking sheet with foil and spray with cooking spray. Add all ingredients to tortillas in a bowl and mix to combine. Working with a few tortillas at a time, place 3-4 between 2 damp paper towels and microwave for 30 seconds or until soft and pliable. Place 2-3 tbsp of chicken mixture on lower third of tortilla, keeping it about 1/2 inch from the edges. Then roll it as tight as you can. Place filled taquitos, seam side down on baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray and sprinkle some kosher salt on top. Place pan in oven and bake 15-20 minutes or until crisp and ends start to get golden. Serve immediately. Can be dipped in salsa, sour cream, guacamole or ranch dressing.

Chili Relleno Squares

3 cups shredded monterey jack cheese

1 1/2 cups shredded cheddar cheese

2 cans (4oz each) chopped green chilies, drained

4 eggs

4 tbsp milk

2 tbsp flour

Place half the cheeses in a greased 8 inch square baking dish. Sprinkle with chilies and remaining cheeses. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375* for 30 minutes or until set. Cut into small squares and serve warm.Chicken Nachos

real mom kitchen

1 small bag frozen corn

1 can black beans, drained

2 lg chicken breasts

1 (16oz) jar salsa

1 8oz pkg cream cheese

Pour frozen corn into crock pot. Place chicken on top of corn. Top chicken with beans and salsa. Cook on high for 1 hour, then on low for 4 hours. Shred chicken with forks and mix in cream cheese until melted and creamy.

Serve with chips and toppings if desired-tomatoes, olives, etc.

Cilantro Lime Rice

1 cup uncooked white rice

1 tsp butter

2 cloves garlic, minced

1 tsp fresh squeezed lime juice

15oz chicken broth

1 tbsp freshly squeezed lime juice

2 tsp granulated sugar

2 tbsp fresh chopped cilantro

In a med saucepan, combine rice, butter, garlic, chicken broth and 1 tsp lime juice. Bring to a boil. Cover and reduce temp to low. Cook for 20-25 minutes.

Remove from heat. In a small bowl, combine 1 tbsp lime juice, sugar and cilantro. Mix into cooked rice as you fluff it.

YUM!
Refried Beans

rachael ray

2 cans pinto beans, drained

1 (4oz) can diced green chilies

Heat 1 can pinto beans in a saucepan over medium heat. Mash with a fork or potato masher. Add additional can of beans and can of chilies. Stir to combine and heat through.
Black Bean Quesidillas

blog chef

2 tsp Olive oil

3 tbsp onion, finely chopped

1 can black beans, rinsed and drained

1 (10oz) can corn, drained

1 tbsp brown sugar

1/4 cup salsa

1/4 tsp red pepper flakes

2 tbsp butter, divided

8 (8inch) flour tortillas

1 1/2 cups monterey jack cheese

Heat oil in a skillet. Add onion and cook until soft, about 2 minutes. Stir in beans and corn. Heat through. Mix in sugar, salsa and red pepper. Cook until heated through.

Melt butter in another skillet-place tortilla in skillet and add cheese over top. Place some bean mixture over the cheese. Add another tortilla over the bean mixture. Cook until brown and flip. Brown on the other side. Repeat until tortillas are gone.
Chimichangas

1 lb ground beef

1 med onion, chopped

3/4 cup red enchilada sauce

1 cup refried beans

6 flour tortillas

1 1/2-2 cups shredded cheddar cheese

Cook meat in a skillet with onions. Stir in sauce and refried beans. Gently simmer for 10 minutes. Spoon about 1/2 cup filling into center of each tortilla. Place 1/3 cup of cheese on top. Fold sides in, then roll ends up. Fry in vegetable oil, seam side down in 3/4 inch oil, over med heat, turning when golden brown. 1-2 minutes per side.

Lift from pan with slotted spoon. Place on thick layer of paper towels; keep warm in oven until ready to serve.

Serve with sour cream, guacamole, cheese and olives.

These freeze great too!

Serves 6
Mock Fried Ice Cream

3 cups rice krispies

1 1/2 cups brown sugar

1 1/2 cups chopped nuts

1 1/2 cubes butter

1 1/1 cups coconut

2 quarts vanilla ice cream, softened

Melt butter and brown sugar together on stove top. Add additional ingredients (except ice cream), mix well. Layer 1/2 ;mixture on bottom of round cake pan, layer ice cream over that and sprinkle the rest of mixture on top of the ice cream. Press firmly. Freeze. Serve with chocolate, caramel or raspberry pie filling.

Mongolian Chicken

There are some nights when take-out sounds really good. I have never ordered take-out in my life. I don't think I have ever even had a pizza delivered. This is one of those recipes that is better than take-out and so easy to prepare. You can change the heat level with the pepper flakes to your liking. I like my food a bit on the spicy side, so I added more than most people might like. I think this recipe would be great for a stay at home date night. We love this one!

Mongolian Chicken

adapted from Blog Chef

1 lb boneless, skinless chicken breasts, cut into strips

2 tbsp vegetable oil, divided

2 tbsp garlic, minced

1 while onion, sliced

2 green onions, sliced

1 tsp salt

1/4 tsp black pepper

1/4 cup chicken broth

1 1/2 tbsp cornstarch

2 tbsp hoisin sauce

1 tbsp oyster sauce

2 tsp sugar

1 tsp soy sauce

1/2-1 tsp red pepper flakes (if you don't want it too spicy only add 1/2 tsp or less)

In a bowl, whisk chicken broth, cornstarch, hoisin sauce, oyster sauce, sugar, soy sauce and red pepper flakes together. Set aside.

Heat 1 tbsp vegetable oil in skillet and add chicken. Cook until browned and cooked through. Place in oven or microwave to keep warm. Add another tbsp oil to skillet. Add garlic, onions and green onions to skillet. Season with salt and pepper. Saute until vegetables have reached desired tenderness. Remove from pan and set aside.

Pour sauce mixture into skillet and cook until sauce begins to bubble and thicken. Put veggies and chicken in skillet with sauce and mix to combine. Serve with white rice.

Serves 4