Chocolate Dream Cookies

1 c butter, softened
1 1/2 cups sugar
2 eggs
2t vanilla
2 1/4 cups flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 c white chocolate chips and/or macadamia nuts, optional

In a large bowl cream together butter and sugar.  Add eggs and vanilla and mix.  In a separate bowl combine flour, coca, soda, and salt.  Add dry ingredients to butter mixture and mix until combined.  Add white chocolate chips/nuts.  Roll into 1" balls and place on ungreased cookie sheet.  Bake 350 degrees 8-9 minutes (do not overbake... They will be soft).  Let cool on cookie sheet for a few minutes before moving to a wire rack. 

For something different try a mint sandwich cookie, here is the frosting recipe...
Mint Frosting:
1/2 c butter, softened
2 T milk
1 t peppermint extract
3 drops green food coloring
3- 3 1/2 c powdered sugar

Cream butter and 1 c powdered sugar.  Add milk and extract and food coloring and whip.  Add the rest of the powdered sugar until desired consistency.

Crockpot Roast

So a celebrity visited our Relief Society meeting this past Wednesday- the Food Nanny!  I think she and Mom could be best friends.  If you haven't heard from her, just check her out on byutv.  She's awesome!

Wes and I were watching one of her shows and she taught a Daddy this yummy crockpot recipe, so I just had to try it out.  It was DELICIOUS.  The best crockpot roast and potatoes and carrots I've ever had.  Honest.

Sauce:

1/3 c. brown sugar
1 T soy sauce
1 T worchestershire sauce
3 T cider vinegar
1 c. beef broth
1 can cream of mushroom soup
1 pkg onion soup mix

Pour over potatoes, carrots, onions, and roast (cross-rib was on sale so we had that but I don't really think it matters what you use) and cook for 4-6 hours.  The sauce makes a super yum gravy too.  It's divine.

You've GOTTA try this one!

Balsamic Black Bean Salsa

*serves 6-8 as an appetizer

1 (15 oz) can black beans, drained and rinsed well

1 (15 oz) can whole kernel corn, drained well

½ medium onion finely diced (about 1/3 c)

½ c finely chopped fresh cilantro

1 (7 oz.) can salsa verde (I used Hernandez brand)

Juice of 1 lime

½ tsp cumin

½ c. balsamic vinegar

salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap  Let the salsa marinate for a few hours (or overnight) before serving.  Drain most of the liquid from the salsa before serving.  Serve with tortilla chips.

I sampled this at girl's night out last evening and it was fantastic!  Enjoy!

Tuna Patties with Creamy Dill Sauce

This is NOT a gourmet food--and most of the recipes here are for more gourmet food--but if you're like me and trying to find new ways to use that cheaper food storage tuna in recipes, then this is definitely a tasty recipe.  I have really picky kids and they all ate this and said it was good!  Oh and I got this from allrecipes.com

To make 8 patties:
4 cans tuna
4 egg whites (I just used the whole eggs, even though it's not as healthy)
1-2 C whole wheat bread crumbs
2 TB dried parsley flakes (I used half fresh parsley and half dried)
1/2 C finely chopped onion
1 1/2 TB lemon juice
1 tsp grated lemon peel (I didn't have this, didn't miss it)
1 tsp dill weed
1/2 tsp pepper
olive or canola oil

Dill Sauce:
1 C mayo (I used plain yogurt because it's healthier and it tasted good)
2 tsp lemon juice
2 tsp grated lemon peel (again, didn't have it and didn't miss it)
1 tsp dill weed

The original recipe also calls for 1 C pureed parsnips to take the place of some of the bread crumbs.  I didn't have parsnips on hand, thought about doing carrots instead, but really didn't want to take the time and go to all that trouble, but I'm sure it would be a tasty way of including more veggies in this recipe.

In a bowl combine bread crumbs, eggs, onion, parsley, lemon juice and peel, dill, and pepper.  Add tuna and mix well.
Shape into 8 large patties or 16 smaller patties (they will be soft).  In a large nonstick skillet, heat oil over medium heat.  Cook patties for 5-6 min on each side or until lightley browned. 
Combine the sauce ingredients in a small bowl; serve with tuna patties.

My kids really liked the sauce with the patties.

Peanut Thai Chicken

1/4 C. water

3 T. creamy peanut butter

2 T. soy sauce

2 T. lime juice

1 T. brown sugar

1 tsp. freshly grated ginger (I think if you use the powder stuff, you probably want to decrease this depending on how much you like the flavor and spice of ginger)

1/2 tsp. red pepper flakes

1/4 tsp. salt

1 T. oil

1 1/2 lb. chicken, sliced in 1/4" strips

2 cloves garlic, minced

Stir Fry Vegetables (I think the recipe called for snow peas and shallots.  I used a bag of asparagus stir fry from Walmart.)

1/4 C. Peanuts, chopped

1 T. chopped cilantro (I used WAY more than 1 T.)

1/2 tsp. curry (I added this to the recipe, but we really liked the addition)

Combine water, peanut butter, soy sauce, lime juice, brown sugar, ginger, red pepper, and salt.

Heat oil on high.  Add chicken and cook 3 minutes.  Add garlic for 2 min.  Add veggies and stir fry.  Add sauce.

Top with peanuts and cilantro.

We ate it served over rice, but you could do noodles too, if you prefer.

tomato, mushroom, and olive penne

10 penne pasta
1/2 onion, diced
1 clove garlic, minced
1 TB olive oil
1/2 C fresh mushrooms, chopped
1 can (14 oz) diced tomatoes (or you can use fresh tomatoes diced too)
1 tsp garlic salt
1/8 tsp black pepper
1 TB fresh basil
1 TB fresh parsley
1/2 can olives, sliced in halves

Cook and drain pasta according to package directions. Set aside. Heat olive oil in large skillet. Add onions, garlic, and mushrooms and saute until onions are translucent. Add the tomatoes, garlic salt, pepper, basil, and parsley and simmer for 5-10 min. Add the olives and the pasta, stir together. Serve immediately. Super yummy!

Peas with Lemon, Tarragon, and Shallots

This is the first time I've ever used shallots and I am in love!  They are definitely worth the extra price... at least every once in a while.

Ingredients:
1 T butter
1 T olive oil
2 shallots, minced
2 c. peas (fresh or frozen)
2 t finely chopped fresh parsley
1 T chopped fresh tarragon
1 t finely chopped lemon zest
11/2-2 t fresh lemon juice
salt

Heat the butter and olive oil in a saute pan over medium heat.  When the butter has melted, saute the shallots until softened but not browned, about 5 minutes.  Add the peas, 2 T water, parsley, tarragon, lemon zest, and lemon juice, and salt to taste.  Cook until the peas are heated through, 3-5 minutes.  Serve at once.