Black Bean and Corn Salsa- yummy

If you are looking for something yummy, easy, and healthy for dinner try this salsa.  The great thing about this is that all you have to do is grill some chicken and put some of this salsa on top and you have a yummy dinner done in a flash, plus it so good on chips. 

Black Bean and Corn Salsa

3 Tbsp. Lime Juice

2 Tbsp. balsamic vinegar

1/2 tsp. ground cumin

1/4 tsp. salt

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

1 cup frozen corn kernels, thawed

1/2 cup chopped red bell pepper

8 think green onions, sliced

1/2 cup chopped fresh cilantro

1.  Combine lime juice, vinegar, cumin, and salt in large bowl, stir to mix well.  Add beans, corn, bell pepper, green onions, and cilantro, stir to mix well.  Serve immediately or refrigerate overnight. 



The day of L-O-V-E, Valentine's Day

The day of love, was just that a day full of love and family. 

We woke up to some fabulous easy cinnamon rolls made by the perfect mother, that would be me, and since I’m so wonderful I’ll even share the recipe with everyone, but I must thank my mother in law for this awesome recipe.  (see below) 

Then we headed to church and the message was awesome, I think it was prepared especially for me.  It was about being fearless! I think my new favorite bible verse is Matthew 6:34 “Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.”  This verse is so perfect for me, who worries about anything and everything! 

After church we ate lunch fast and then headed out to play in the beautiful Arizona weather, I figure we better enjoy it while we can cause soon we are going to be melting.  So we went to a huge open field and shot off Cooper’s rocket that he calls “The Metalizer” and flew Uncle Matt’s airplane and even wrecked Uncle Matt’s airplane.  3.2.1. blast off!!!!

Then it was time to head home and make din din!  We had a fun steak dinner that was made at home with L-O-V-E!  We had steak, salad, asparagus, noodles and I even made these really fun layered jello hearts (see recipes below).  After dinner Colby made a fire in the backyard and let the kids make smores!  It was so much fun.  The kids were so excited, Brielle even pulled out the “this is the best day of my whole life” statement.  I’ve never heard that before. 

We had a sweet day filled with so much love.  I’m so grateful for my family they are so wonderful and I love the heck out of each and every one of them!  I couldn’t do life without them!

Easy Cinnamon Rolls

1 c. brown sugar           

3/4 c. margarine

2 TBLS. cinnamon           

Glub of Karo syrup

24 oz. bag frozen rolls, each roll cut into forths

Combine first four ingredients, heating until margarine melts. Cool a little before pouring over cut up rolls in well greased bundt pan. Let rise in oven all night if fixing for breakfast. Otherwise let rise until doubled in bulk‑‑about 3‑4 hours. Bake in a 350 degree oven for 25‑30 minutes. Let set five minutes before inverting pan. Can add pecans if desired. **I cut down on the margarine by 2 TBLS.

Eat Your Heart Out Jello

3 (3-ounces) packages of red flavored gelatin

1 (14-ounce) can of sweetened condensed milk

2 (1/4-ounce) envelops of unflavored gelatin

Dissolve one package of flavored gelatin in 3/4 cup boiling water.  Add 3/4-cup cold water, then put the mixture into a 9X13 inch glass pan and refrigerate for 1 hour.

Stir together 1/2 cup boiling water and the condensed milk.  In a separate bowl, dissolve all the unflavored gelatin in 1/2 cup cold water for 1 to 2 minutes.  Thoroughly mix in 3/4 cup boiling water, then combine this mixture with the milk and let it cool.  Add half the mixture to the pan of red gelatin, pouring it over a spatula to slow the stream, and refrigerate for 20 min.

Continue alternating layers- gelatin mix, the remaining milk mix, the final gelatin mix- chilling each for 20-30 minutes to set it.  Create individual servings with a heart-shaped biscuit or cookie cutter.



Delish!

If you are looking for a yummy Valentine's breakfast try this it's super easy and super yummy or should I say delish!

Apple Braid

1/4 cup sugar

2 Tbsp flour

1/2 tsp ground cinnamon

1 large granny smith apple, cored, peeled, and chopped (1 1/2 cup)

1 (8 ounce) can refrigerated crescent dinner roll dough

1/2 cup confectioners’ sugar

2 to 3 tsp. milk

1. Preheat oven to 375.  Coat large baking pan with nonstick cooking spray, set aside.

2. Combine sugar, flour and cinnamon in medium bowl; stir to mix well.  Add apple, stir to coat.  Set aside.

3. Unroll dough onto prepared pan, forming a 13X7 inch rectangle.  Firmly press perforations to seal.

4. Spoon apple mixture lengthwise down center of dough in a 2 1/2 inch wide strip.  Cut 1-inch wide strips on each side of apple filling to within 1/2 inch of filling.  Fold strips at an angle across filling mixture, alternating from side to side.  Bake 12-15 minutes or until pastry is golden brown.

5. Combine confections sugar and 2 tsp. of milk in small bowl; stir until smooth, adding additional milk a few drips at a time as needed to reach desired drizzling consistence.  Drizzle over warm pastry. 

Makes 8 servings

Breakfast anyone?

I love breakfast for dinner and these two French Toast Dishes are sure to please anyone.  The great thing about them is that you make them the night before and they are ready for the next day.  So go ahead try them and indulge, they are yummy. 

Orange French Toast

8 (3/4”) sliced of French bread

4 eggs

1 cup milk

2 TLBS orange juice

½ tsp vanilla

1/8 tsp salt

2 TLBS butter

Powered Sugar

Orange sauce

Combine eggs, milk, vanilla, and salt and pour over French bread, turning to coat.  Refrigerate overnight.  Sauté in butter for four minutes on each side or until browned.  Serve with powered sugar and orange sauce.

Orange Sauce

1 cup packed brown sugar

2 tsp grated orange rind

½ cup orange juice

Combine all ingredients in a small sauce pan.  Bring to boil, reduce heat and simmer until thickened, about 5 minutes.  Stir frequently.

Baked Caramel French Toast

Topping

1 cup packed brown sugar

6 Tbsp. Butter

1/3 cup heavy whipping cream

1 Tbsp. Light corn syrup

French Toast

3 eggs

½ cup milk

1 teaspoon vanilla

¼ teaspoon salt

8 (3/4 inch thick) diagonally cut slices French bread

1. In a saucepan, mix topping ingredients.  Cook over medium heat, stirring constantly, until smooth.  DO NOT BOIL.  Spread topping mix in a greased 13x9 baking dish.
2. In a bowl, beat eggs.  Add milk, vanilla, and salt.  Dip bread slices into egg mixture, making sure all the egg mixture is absorbed.  Arrange over the topping in the dish.  Cover, and refrigerate at least 8 hours or overnight.
3. Bake at 400 degrees, uncovered, for 20 to 25 minutes or until bubbly and toast is golden brown.  Remove and let stand for about 3 minutes.
4. Place a large serving platter upside down over baking dish; turn platter and baking dish over.  Remove baking dish, scraping any extra caramel topping onto the toast.  Serve immediately.

back to the harvest- a yummy apple recipe

This is a yummy and easy dessert.  Anyone can do it and most likely you will have all the stuff you need to make it whenever you want.  Give it a try and eat it HOT, it’s so delicious!!!

Apple Dumplings (Aunt Jo’s)

2 Apples

2 sticks of butter

1 Tsp. vanilla

2 can of crescents rolls (8 ct.)

2 Cup sugar

1 10 Oz. Mountain Dew

Cinnamon to taste

1/2 cup pecans

Preheat oven to 350.  Peel and core apples.  Cut each apple into 8 pieces. Roll each piece of apple into a crescent roll.  Place each roll into a casserole dish.  Pour Mountain dew over the crescents.  Melt butter, sugar and vanilla together and pour that mixture over the crescents.  Sprinkle with cinnamon and pecans.  Bake for 30 minutes.  Cover with foil and bake 10 more min. Best when served warm and with vanilla ice cream.