Won-ton Taco Cups

Ingredients:

won-ton wrappers

1 lb. ground beef

taco seasoning

large tomato, chopped

cilantro, chopped

cheese, shredded

sour cream

Recipe:

1. Preheat oven to 350 degree F.

2. Brown ground beef and add taco seasoning. Let simmer for a few minutes.

3. Press 2-3 won-ton wrappers into cupcake tin or mini cupcake tin. Where the separate won-tons met, I lightly brushed with water. Place in oven and cook for 5-8 minutes (the tops with be golden brown and the bottom should be bubbly.

4. Chop tomato and cilantro.

5. Place beef, cheese, tomato, cilantro, and sour cream in won-ton cup. Serve!

Rating: 4 of 5

I was on a cooking strike tonight. But after LaDon repeatedly stated that he wanted to eat some good food I felt bad letting the 27-year old man starve! We were out of tortillas so I mixed this little guys up. Quick and delicious. I think next time I might brush the won-tons with some olive oil before cooking. While eating these we decided you could make the cutest little taco shells with the round won-ton wraps for little kids, or as a taco appetizer of some sort.

Source: it's a Jamie creation

Homemade Buffalo Wing Sauce

Ingredients: Yields: 1/2 cup

1/4 c. rice wine vinegar *

2 t. chili powder

1 t. smoked paprika

1/2 t. sweet paprika **

2 t. garlic powder

1/2 t. onion powder

1/2 t. cayenne powder***

1/4 t. salt

1/2 t. sugar

2 t. canola oil

* I used just rice vinegar

** I had paprika on hand, don't know what kind it was, so I used what I had for both

***Um....I just noticed now that this said "powder" not "pepper." I didn't know there was such a thing as cayenne powder.

Recipe:

1. Cook all ingredients over medium-high heat until just starting to bubble.

2. Remove from heat and allow to cool.

3. Store in an air tight bottle. Keep refrigerated.

Rating: 3.75 of 5
This stuff has some real kick...but maybe that's because I made more than it called for. Either way, it definitely tastes like buffalo sauce. Super easy to throw together too.

Source: Domestic Fits, Homemade Buffalo Wing Sauce

Auntie Anne's Pretzels: Copycat

Ingredients:

2 c. milk

1 1/2 T. active dry yeast

6 T. brown sugar

4 T. butter, melted

4 1/2 c. flour *

2 t. fine salt

1/3 c. baking soda

3 c. warm water

coarse salt 8 T. butter, melted in a shallow dish **

*I used bread flour and it was AMAZING!

** I actually only used 4 T. butter and had just enough

Recipe:

1. Warm up the milk in the microwave or on the stove for just about 1 1/2 minutes. It should be about 110 degrees.

2. Stir in the yeast and let it sit for about 3 minutes.

3. Add the butter and sugar. Combine.

4. Add the flour about 1 cup at a time and then add the fine salt. *

5. Knead for about 10 minutes with a stand mixer, or by hand. Put in greased bowl and cover with greased cling wrap. Let rise for 1 hour in warm place until doubled in size.

6. Preheat the oven to 450 degrees.

7. Divide dough into 12 lumps. Roll them all out as thin as you can. **

8. Combine the warm water and baking soda in a wide bowl.***

9. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. ****

10. Bake for about 7-11 minutes or until browned. Serve with cheese sauce.

11. Melt the butter. Roll pretzels in butter and then dip in cinnamon-sugar mixture until coated.

*I actually added about 1 1/2 c. of flour, mixed, added the 2 t. salt, mixed, and then continued on with the rest of the flour.

** Since we have little mouths, I decided to go for a more portion friendly size and divided the dough into 24 pieces.

*** I used a pie plate.

****For the pretzels that we wanted to cover with cinnamon and sugar I didn't sprinkle salt on them.

Rating: 5 of 5

Soft, fluffy, tasty, easy, and so close to Auntie Anne's. I couldn't help but shouting out every few minutes, "These are SO GOOD!" While Ally would throw in, "Oh my goodness! They are perfect!" And Daniel just took his cinnamon-sugar covered pretzel and dipped it in more cinnamon and sugar. Seriously, so good! I just don't know that I've ever had a more delicious soft pretzel!

Source: Yammie's Noshery, Auntie Anne's Pretzels

Tomato Basil Parmesan Soup

Ingredients:

Yields: 2 quarts or 8 servings

2 14-oz can diced tomatoes, with juice*

1 c. finely diced celery

1 c. finely diced carrots**

1 c. finely diced onions

1 t. dried oregano OR 1 T. fresh oregano***

1 T. dried basil OR 1/4 c. fresh basil****

4 c. chicken broth*****

1/2 bay leaf******

1/2 c. flour

1 c. Parmesan cheese

1/2 c. butter

2 c. half and half, warmed OR milk, warmed

1 t. salt

1/4 t. black pepper

* I only had Italian diced tomatoes

** We have an allergy to carrots, so I didn't include carrots

*** Because of the Italian tomatoes I didn't add any oregano

**** With the Italian tomatoes I only added 1/2 T. of dried basil

*****I only put in 3 c. of chicken broth

******I 1 small bay leaf instead of a half.

Recipe:

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil and bay leaf to a large slow cooker. Cook on low for 5-7 hours, until flavors are blended and vegetables are soft.

2. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes.

3. Slowly stir in 1 c. hot soup(from the slow cooker). Add another 3 c. and stir until smooth.

4. Add all in skillet back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper.

5. Add additional basil and oregano if needed. Continue to cook on low for another 30 minutes or so until ready to serve.

***Can also be made on the stove top. See "Source" link for the whole recipe.***

Rating: 3.5 of 5

LaDon actually really liked this one. Surprise! I thought it was good. Best the day-of. Not so good the next day to me, but that could be because I forgot to take out the bay leaf and the soup was being overpowered by bay leaf flavor. Not my favorite. I definitely thought the canned Italian tomatoes were fine. Super good with some buttered bread dipped in.

Source: Today's Mama.com, Tomato Basil Parmesan Soup

Copycat: Chick-Fil-A Nuggets and Sauce

Ingredients:

For the Honey-Mustard sauce:

1/2 c. mayo

2 T. mustard (regular prepared yellow mustard)

1/2 t. garlic powder

1 T. vinegar

2 T. honey

Salt and pepper, to taste

For the nuggets:

8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces

2 1/2 c. flour

1/4 c. powdered sugar

4 t. salt

3 t. pepper

1 t. paprika

peanut oil or canola oil for frying

Recipe:

For the sauce:

1. In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.

For the nuggets:

1. In a large dutch oven or stockpot, heat up the oil over medium-high heat to 375 degrees. (Note: If you don't have a thermometer for the oil, you can test the oil by dropping a small piece of chicken or batter into the oil and if it sinks and floats to the top with swift speed, the oil is just right. If it sinks and takes forever to come to the top, the oil is too cold. If it sizzles and immediately fries up, the oil is too hot.)

2. While the oil is heating, in a gallon Ziploc bag, combine flour, powdered sugar, salt, pepper, and paprika. Seal it and shake to combine well.

3. Throw the chicken bites into the Ziploc bag, close it, and shake until all are coated well.

4. Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.

5. Before you start frying, prepare a plate by lining sheets of paper towels to drain the nuggets after frying.

6. When ready, place about 10-12 nuggets in the oil and let cook for about 5 minutes (but it also depends on the size of your nuggets.)

7. Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked. *

8. Serve hot with dipping sauce, ketchup, ranch, or your favorite dip.

* Once they were fried, I let them drain for a minute or two and them threw them into the oven, about 200 degrees F, so they would stay warm while I cooked the rest of the nuggets.

Rating: 4.75 of 5

I debated whether I should rate these separately or together, but really, they would get about the same score anyways! I love honey-mustard dips, and this one was really good. It's not the best, but it really is soooo good. It's not super thick, you can taste the mustard and honey equally, and it goes perfectly with these chicken nuggets! The nuggets are really good too. That might have something to do with the fact that they are fried though.....but I'm sure there is a good way to bake them too. I'll have to figure that out, because, let's face it, frying is so messy, takes a long time, and isn't so pretty on my hips. I was surprised that the recipe called for powdered sugar, but it's a perfect amount. You can taste the sweetness, but it's not too much. Same with the paprika. One thing I love about these nuggets is that they are incredibly moist! The chicken cooks really well.

Source: Table for Two, Chick-Fuh-Lay Nuggets and Sauce

Skinny Baked Mozzarella Sticks

Ingredients:

12 sticks part-skim, reduced sodium mozzarella sting cheese (Sargento) *

1 large egg, beaten

2 T. flour

5 T. Italian seasoned breadcrumbs

5 T. panko crumbs (confused? just a fancy word for Japanese bread crumbs.) **

2 t. Parmesan cheese

1 T. dried parsley

olive oil cooking spray ***

* I just used the cheese sticks I had in the fridge.

** Didn't have any on hand, so I didn't include them.

*** Just used the cooking spray I had on hand

Recipe:

1. Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.

2. In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl, combine bread crumbs, panko, Parmesan cheese, and dried parsley.

3. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coast with the crumbs. Repeat this process with the remaining cheese placing them on a try with wax paper.

4. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden.)

5. When ready to bake, preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and lightly spray with oil.

6. Place frozen cheese sticks on baking sheet. Spray the stops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4-5 minutes.

7. Turn and bake an additional 4-5 minutes watching them closely so they don't melt.

Rating: 3.75 of 5

Well, our mozzarella sticks completely melted out. I should have taken them out at 5 minutes rather than sticking them in for the second 4-5 minutes. They were already pretty melted when I turned them. That went wrong, and I think my parsley is a little old. I kept tasting dirt. Gross. So, the melted cheese part was good, but new parsley and less cooking would make these really good.

Source: skinnytaste.com, Skinny Baked Mozzarella Sticks

Fruit Salsa

Ingredients:

1 c. finely chopped strawberries

1/3 c. orange, peeled and finely chopped

2/3 c. kiwifruit, peeled and finely chopped

1/2 c. finely chopped fresh pineapple or one 8-oz can crushed pineapple, drained

1/4 c. green onion, thinly sliced

1/4 c. yellow or green sweet pepper, finely chopped

1 T. lime or lemon juice

1 fresh jalapeno chile pepper, seeded and chopped, optional

1 recipe Cinnamon Tortilla Crisps

Recipe:

1. In a bowl combine strawberries, orange, kiwifruit, pineapple, green onions, sweet pepper.

2. Cover and chill for 6-24 hours. If you're going to chill for longer than 6 hours, then stir in the strawberries just before serving.

3. Serve with Cinnamon Tortilla Crisps.

Rating: 4 of 5

Well, LaDon did not think this was going to be good at all. But, surprise! It actually was. The green onion is pretty strong among all the fruit, but it off-sets everything well. Also, the sweet pepper is noticeable but is good with the kiwi and strawberry. I will definitely make this again at some point.

Source: Better Homes and Gardens Cook Book, pg. 65

Tortilla Crisps

Ingredients:

1/2 c. sugar

1 t. ground cinnamon

1/4 c. butter, melted

12 7- or 8-inch flour tortillas

Recipe:

For plain tortilla crisps:

1. Cut each of 12 tortillas into 8 wedges. Spread 1/3 of the wedges in a 15x10x1-inch baking pan. Bake in a 350 degree F oven 5-10 minutes or until dry and crisp; cool.

2. Repeat with remaining wedges. Store in airtight container at room temperature up to 4 days or freeze up to 3 weeks.

For Cinnamon Tortilla Crisps:

1. Combine sugar and cinnamon. Brush butter over 12 tortillas.

2. Sprinkle tortillas with cinnamon-sugar mixture.

3. Follow steps for Plain Tortilla Crisps and bake as according to directions.

Rating: 3 of 5

These are pretty good. I'm actually not a fan of pre-baked tortillas (have you tried the uncooked tortillas from Costco?), but I liked the way these turned out. Sweet and crunchy. And easy. I found that 7 minutes worked out the best crunchy-ness time for me.

Source: Better Homes and Gardens Cook Book, pg. 64

Baked Potato Soup

Ingredients:

3 T. butter

2-3 cloves garlic, minced

1/2 c. flour

4 1/2 c. milk

1 14-oz can chicken broth *

4 medium baking potatoes, baked

2 c. grated cheese, divided

1 1/2 t. salt

1/2 t. black pepper

1 1/2 c. sour cream, divided

1/2 c. chopped green onions, divided

8 slices of bacon, cooked and crumbled, divided

*I actually just added 1 cup water and a few scoops of chicken bullion instead.

Recipe:

1. Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant.

2. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps.

3. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

4. Once soup is thickened, turn heat down to medium-low.

5. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps.

6. Add 1 1/2 c. grated cheese and salt and pepper and stir until cheese is melted.

7. Remove pan from heat and stir in 3/4 c. sour cream, 1/4 c. green onions, and 4 strips of crumbled bacon.

8. Add additional salt and pepper to taste. Ladle into bowls and top each serving with the remaining sour cream, onions, cheese, and bacon.

Rating: 3.75 of 5

We liked this soup much better than the other Baked Potato Soup. Today's soup is pretty darn thick so make sure you have an appetite. Otherwise, you'll only be eating a few bites and calling it quits. Also, it makes a huge pot! Definitely not a one-meal kind of recipe for a family of four. More like a family of 8. Anyways, creamy, love the bacon on top, the green onions are a nice subtle taste, and the potato clumps are just right. I'd make this recipe again.

Source: OurBestBites.com, Baked Potato Soup

Pico de Gallo

Ingredients:

about 3 Roma tomatoes

1 smallish jalapeno pepper *

1/2 small onion

Measurements for remaining ingredients are approximate:

1/2 lime juiced (for more flavor juice the whole thing)

1/4 c. chopped cilantro

Kosher salt to taste, optional

*our local produce store was out! So, we decided to experiment with pepper tastes and went for an Anaheim pepper.

Recipe:

1. Cut ends off tomatoes and then slice in half lengthwise. Under running water, gently run your finger under the membrane that contains the seed. It's okay if some seeds get in there, but if you have all of them, it's going to get a little sloppy. Cut into small chunks

2. Finely dice the onion. Toss with the tomato.

3. Finely chop the jalapeno, removing the seeds if desired. Toss with the tomatoes and onions.

4. Add the fresh-squeezed juice of 1/2 of the lime. Taste. If you want more lime flavor, add a little more.

5. Add your giant pinch of cilantro. Combine well. Add a generous sprinkling of Kosher salt, taste, and add more if desired.

6. This is best if it stands for a few hours before you serve it, but the juices will run and gather in the bottom of the bowl.

Rating: 3.5 of 5

We like this recipe. The Anaheim pepper was really hot, but I think the jalapeno would decrease some of the fire. I rarely use raw onion in anything (always a dried chopped onion kinda girl) so the onion was a little surprising and strong for my taste. Love the lime and cilantro. In fact, I doubled the called for cilantro and used the whole lime instead of half. Next time I think I will cut the amount of onion in half and definitely try to find a jalapeno pepper!

Source: OurBestBites.com, Pico de Gallo

Pie Crust

Ingredients:

1 1/4 c. all-purpose flour

1/2 t. salt

1/3 c. + 1T. shortening

about 1/4 c. ice water

Recipe:

1. Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.

2. Cut in shortening until you get pieces that are about pea-sized.

3. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.

4. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).

5. Wrap in plastic wrap and keep in the fridge until you're ready to use.

6. When you're ready to roll out your pie crust, lightly flour your work surface and place the dough ball on the surface. One of the keys in making pie crust is to handle the dough as little as possible. The less you touch it, the more tender and flaky it will be. Starting in the center, roll the dough out into a circle shape, about 1/8" thick. When you've reached your desired thickness, place the rolling pin in the middle and gently fold the crust over the rolling pin. Lift the dough onto your pie plate and unfold it.

7. Bake according to pie directions.

Rating: 4 of 5

I liked this recipe. I wasn't sweet, which I like in a pie crust, and it was pretty flaky. Easy enough to make!

Source: OurBestBites.com, Pie Crust

Texas Caviar or Bean Dip

I've seen this recipe by a few names, but either way you call it, it's delicious!

Ingredients:

1 15-oz can black beans, drained

1 15-oz can corn, drained

2 tomatoes, chopped

1 avocado, chopped*

1 c. cilantro, chopped

1/2 c. green onion, chopped

1 package dry Italian dressing mix, prepared as instructions direct **

1/4 c. vinegar

3 T. water

1/2 c. oil

* I left out the avocados this time. Honestly, I don't really think they add much other than a mushy factor. Avocados, by nature, are rather bland and actually absorb the taste of the flavors it's around.

** I actually half the vinegar, water, and oil, but keep the full amount of dressing mix. I do this just because as the dressing sits overnight or for a few hours, the tomatoes tend to run. So....when I half it the dip isn't soupy by morning.

Recipe:

1. Dump all ingredients except for dressing in a medium bowl.

2. Mix Italian dressing together in a dressing vase or ziploc bag. To do so, pour in 1/4 c. vinegar and 3 T. water. Add the dressing and shake well. Add the oil to the mixture and mix again.

3. Pour dressing over vegetables in bowl. Mix together.

4. Refrigerate approximately 1 hour before serving. Serve with tortilla or pita chips.

Rating: 5 of 5

Honestly, this is one of our favorites! It can be put together in less than 10 minutes and, I think, is pretty healthy. Love it! Eat it! I do think a little garlic might be a tasty addition...or maybe just a hint of lime. I'm not sure....I'll have to try that next time.

Source: um...not sure, but I've seen it everywhere. Today I'll site Ann Griggs.

Recipe A Chicken Wings

Sorry! No picture! I totally spaced it!

Ingredients:

1/3 c. butter, melted

1/3 c. soy sauce

1/3 c. honey

1/3 c. hot sauce (like Texas Pete's or the likes)

chicken wings

* I love the hot spicy kick to wings, so I think next time I will decrease the soy sauce element just a little. And, I think I will also toss the wings in flour, just lightly, before dousing them in the sauce mixture. I don't know if that would work, but whatever!

Recipe: (are you ready for very simple wings?)

1. Mix the above ingredients together.

2. Dip the wings in the sauce.

3. Lay out the sauce covered wings on a baking sheet (easier clean up if covered with foil) and throw them in the oven for 10-15 minutes at 400-degrees.

Rating: 4.8 of 5

LaDon and Ally loved these! Talk about vacuum sounds and bone crunching. I, unfortunately, have this weird thing with raw meat. After making them, I couldn't look past the sauce and eat them. (Meatloaf is similar in this way. I love it, but I have a hard time eating it when I know that I was just mushing it all together.) Which, is a huge bummer because the sauce smelled and tasted wonderfully! I think the only way I will be able to eat homemade chicken wings is if someone else makes them for me....which LaDon volunteered to the next time their on the menu :) Lovely husband. I thought the juices from the chicken ran some of the sauce off, so I ended up re-coating about halfway through cooking time. I can't wait to try these again and see how they turn out!

Source: my mother! There is a recipe B, but we just went with A this week. In my childhood memory, both are excellent.

Deviled Eggs

Ingredients: (I did a half dozen)

12 large eggs

6 T. mayonnaise

2 t. mustard

1 pinch cayenne pepper

salt and black pepper *

paprika, for dusting

* I actually forgot to use salt and pepper and couldn't taste the difference.

Recipe:

1. Peel the hard boiled eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites.

2. Mash the yolks with the mayonnaise, mustard, and cayenne; season with salt and black pepper.

3. Spoon the mixture into the egg white halves and dust with paprika.

Rating: 3.75 of 5

I love that this recipe is so simple and that I had everything on hand. They tasted very similar to the deviled eggs my mom made growing up which means they're good. I didn't mash them very well, so they were a little chunky and Ally helped peel the eggs so there were some shell remnants in them, but overall, delicious.

Source: EveryDay with Rachael Ray, http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/Deviled-Eggs-2