Thursday, May 31, 2007

cookie muffins!

this is my new favorite cookie treat and i am predicting it'd be a big hit with kids... all i do is get pre-made cookie dough, any kind and then i crumble the dough into a mini-muffin pan (make sure and spray the pan first). sometimes i even get mini peanut butter cups from trader joe's and drop one in the middle and cover it with more cookie dough... what do you get?? a delicious little cookie muffin! super cute and super easy.

i'll post some real cookies later.

Magic Cookie Bars II
SUBMITTED BY: Shawn Bowers"An extremely rich, yet delicious cookie bar!! Walnuts aren't the only nut you can use try any of your other favorites like pecans, peanuts or cashews."

Original recipe yield:2 dozen

1 1/2 cups graham cracker crumbs
1/2 cup margarine, melted
1 cup chopped walnuts
3/4 cup semisweet chocolate chips
3/4 cup butterscotch chips
1 1/2 cups flaked coconut
1 1/3 cups sweetened condensed milk
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

*My husband was asking for these today so I thought I'd put this one on here. We don't like nuts in ours.

Beth's Spicy Oatmeal Raisin Cookies
(This is from Allrecipes and they're awesome)
Original recipe yield:3 dozen
15 Min
12 Min
50 Min

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last

Wednesday, May 30, 2007

Cake mix cookies

1 box cake mix
1/2 cup butter melted
2 eggs
3 cups chips (chocolate, mint, PB, white choc, caramel, cinnamon etc...)

beat until combined, stir in chips
roll into balls (they look better this way) and bake for 7-9 minutes at 350

This is my new favorite cookie recipe because it is so easy and so versatile. So here is where it gets good. You can use any cake mix with any kind of chips. Some good ones are devils food cake mix with choc chips, chocolate cake mix with mint chips, chocolate cake mix with peanut butter chips, or vanilla cake mix with chocolate chips. I think pretty much anything goes. The thing that rocks about this cookies is that they are so easy. My kids love them because they are instant gratification.

Sunday, May 27, 2007

New category for May 27th

Hey all,
It's time for something a little bit sweeter! Time to share our favorite cookie or bar recipes. We will be switching soon, so start posting (or experimenting for a good one). Have fun!:)

Friday, May 25, 2007

Mexican hot chocolate

2 T hot choc. powder mix

dash chili powder

dash cinnamon

just mix together and add hot water

It isn't spicy, just delicious. My favorite way to have hot chocolate (and I am kind of an addict).

Tuesday, May 22, 2007

Corn Salsa

1 can white corn, drained
1 can black eyed peas, drained and rinsed
2 finely chopped tomates
1 bunch cilantro (chopped small)
1/2 a bunch chopped green onion
1 envelope Good Season's Italian dressing (prepared as directed on pkg. I use red wine vinegar)

Mix all above ingredients.

Just before serving add two avocados, chopped small and drizzle with lime juice.

Mix and serve with tortilla chips

This is REALLY good!

-Kim Campbell

Sunday, May 20, 2007

Black Bean and Cream Cheese Burritos

2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately

I just found this on The only changes that I made was that I omitted the jalapeno peppers, added the juice of 2 limes and doubled the cream cheese. The cream cheese sounded weird, but was actually really good. It made enough for 4 adults.

Tuesday, May 15, 2007

As most of you know, I am vegetarian, so I wanted to share with you what we use as a ground beef substitute. It is easy and fast and tastes like lean ground beef. You don't have to cook it, just warm it up. I put it in a frying pan, add taco seasoning, a little water and simmer for a couple of minutes. It is awesome in tacos, nachos etc.

You can find it in the freezer section, usually next to the frozen ravioli.

Sunday, May 13, 2007

Tex-Mex Chicken Tacos

This is a delicious and healthy meal!

12 oz skinless, boneless chicken breasts, cut into bite-size strips
1/2 c. orange juice
1/4 c. snipped fresh cilantro
1 tsp. lime zest
2 Tbsp. lime juice
1 fresh jalapeno, seeded and finely chopped
1/8 tsp. salt
1/8 tsp. black pepper
3 cloves minced garlic
1 med. red pepper, cut into thin strips
2 tsp. olive oil
1 c. frozen corn kernels
1 1/2 tsp. cornstarch
8 tortillas

Place Chicken in a plastic bag. For marinade, in a small bowl combine orange juice, cilantro, lime peel, lime juice, jalapeno, salt, black pepper, and garlic. pour over chicken; seal bag. marinate in the fridge for at least 1 hour or up to 2 hours, turning bag occasionally.

Drain chicken, reserving marinade. In a large skillet cook and stir sweet pepper in hot oil over med.-high heat until crisp-tender. Remove pepper.
Add chicken to skillet. cook and stir for 3-4 minutes or until chicken is tender and no longer pink. Stir in corn; heat through. In a small bowl stir together the reserved marinade and the cornstarch; add to chicken mixture. Cook and stir until thickened and bubly. Cook and stir for 2 minutes more. Return sweet pepper to skillet; stir to combine.

Serve with cheese, or sour cream,

Super Nachos

Here is another Rachael Ray recipe, and I'm totally addicted to it! I'd probably have it every day if my family didn't mind.
Beef and Beans Topping:
1 Tbsp olive oil1 lb ground meat (I like turkey)
2 cloves garlic, minced
1 sm. onion chopped
1 jalapeno pepper, seeded and chopped
1 tsp. salt
1 1/2 tsp. dark chili powder
1 Tbsp. cumin
2 tsp. cayenne pepper sauce (add more if you like it hot)
1 15 oz can black beans, drained

Cheese Sauce:
2 Tbsp. butter
2 Tbsp. flour
2 cups milk
3 c. pepper jack cheese, shredded (I actually use whatever cheese I have on hand)

Heat a skillet over med. high heat. Add oil, garlic, onion, and peppers to the pan, and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a med. sauce pot, melt butter and add flour to it. Cook flour and butter 1-2 minutes over moderate heat, then whisk in milk. Whn milk comes to a bubble, stir in cheese. Remove cheese sauce from the heat.
Spread some tortilla chips out, put beef and bean mixture on and top with cheese sauce. Sooooo good! Top with guacamole, sour cream, or whatever you feel like.

Monday, May 7, 2007


Okay, this is the yummiest guacamole recipe I've found. It's from

3 avocados-peeled, pitted, and mashed
1 lime, juiced
1 tsp. salt
1/2 cup diced onion
3 tbsp. chopped fresh cilantro
2 roma tomatoes, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomoatoes, garlic, and cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.


Saturday, May 5, 2007

mexican cornbread

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Yields: 6 servings
"This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable."
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style
1/2 (4 ounce) can chopped
green chile peppers, drained
1/2 cup shredded Monterey
Jack cheese
1/2 cup shredded Cheddar
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

**yes catherine this is the bread that you scarffed down at the chili cook off!

Wednesday, May 2, 2007

easy & delicious salsa

i make this all the time (it's super fast) and a SUPER hit.
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (usually one with chiles etc)
juice from 1-2 limes
1 T sugar
chopped cilantro
finely chopped onion (optional)

stir it up and serve with scoop style tortilla chips! it is best if you make it the morning of so that it has a chance to soak up the lime!

fancy schmancy quesadillas

i'm more of the "cheese crisp" type (where you put grated cheese on a tortilla and melt it in a pan, oven or microwave) but i have to admit that this recipe i stole from realsimple is a nice touch. it's simple and yet fancy all at the same time... great if used with the mexican salad i posted.

1 15.5-ounce can black beans, drained
1 11-ounce can corn kernels, drained
3/4 cup salsa, drained (or you can even drain a can of diced, spicy tomatoes)
1 8-count package large flour tortillas
1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack

Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes.
Transfer the quesadillas to a cutting board. Cut each into 6 wedges.

*i even added shredded chicken to mine.

Mexican Quiche

1/4 c margarine or butter, melted
5 eggs
1 Tbsp flour
1/2 tsp baking powder
1--4 oz. can chopped green chilies
1 c. cottage cheese
2 c. grated monterey jack cheese

Mix all together and pour into greased 8x8 pan. Bake at 350 for 35-40 min.

Chalupa Mix

2-4 lb pork roast
1 10-14oz. can diced tomato w/green chilies
(depending on the size of the roast)
1 tsp cumin
1 tsp salt
1 tsp oregano
1/2 to 1 tsp chili powder (opt.)
1/2 onion, chopped
1 clove garlic

Cook on low in a crock pot for 6 hours, or until it's soft. Take the meat out and shred it, then add 2 15 oz. cans pinto beans (drain if your roast has lots of juice, or leave the juice if it's dry). Cook on low 2 more hours.

For you carnivores, this is one of my all-time favorites. I can eat it forever and ever until it's gone, it saves and reheats well. It makes a great snack with a little shredded cheese and chips, or you can go all out for dinner with tortillas, sour cream, avocado, cheese, the usual taco-like fixings.
I don't know if the name is accurate, but it's what we've always called it.

Blog info. and NEW CATEGORY

As you may have noticed, there are a few changes to the blog. My friend Robin has accepted the position of tech. support and to her we are truly grateful!:) As you can see, she has added tabs and so we can access the recipes more easily. Also, now you can register yourself as a contributor to the blog. Sign in under and use the password seattlerecipes and then go to "settings" and then "permissions" and invite yourself to be an author of the blog. Then you can sign in with your google account, or just create one (super easy, just make a name and password, I don't have a gmail account and so I just created one for this purpose).

This way you can post as yourself, and the NEXT step is that you can create a profile, telling who you are, where you are living, post a picture under your profile and all that. It would be super fun to know who is blogging, and have a reference of who they are since we have all invited friends. Sounds complicated, but it is not. It doesn't take much time at all, and I think that it is completely worth it, because this blog is going to be a long-term thing. This blog is awesome! I have never made so many good salads in my life!

Okay, so now for more important things. Our next category is going to be LATIN. This includes mexican, spanish, cuban, brazilian, basically anything Latin. It doesn't have to be a main dish just anything that falls in that category. It would also be helpful to maybe give a meal plan, what to have as a side dish etc.. Yeah for Jenn Tukuafu for already posting some recipes that look REALLY good.

Let's get started...

Tuesday, May 1, 2007

hey ladies

just a note for all of you that will really help this blog be user friendly... when you post a recipe go ahead and give it a label. the label box is directly at the bottom of your "posting box" that you type your recipe in.... you can give one recipe several labels, such as chicken enchiladas could be labeled mexican as well as chicken dish. or fruit salad could be labeled fruit and salad.

this labeling processes allows the labels to pop up on the side of the blog so you can click on whatever label interests you and have access to those recipes, rather than going through the entire archive...

hopefully this makes sense! if not, let me know.


mexican salad

this salad goes great with quesadillas or tacos or beans and rice, but it does not keep well so hopefully it gets eaten up!

Combine in a Bowl:
juice from 2 lemons
1 T olive oil
pepper & salt to taste (1/2t - 1t)

Add & Mix:
1 large or 2 small finely chopped onions
(i like to let this marinate while i do the rest)

Slice Romaine lettuce (or anything else you prefer) in about 1/2 inch thick slices.
Chop Cilantro (i really really like cilantro so i almost use the whole little bushel).
Add to bowl and mix with dressing,
Top with thinly slice tomatoes.