Swiss Chard with Garbanzo Beans and Tomatoes

I got this recipe from allrecipes.com. You can find it here.

Ingredients:

Olive Oil (2 Tblsp)

Shallot (chopped)

2 Green Onions (chopped)

1 can of Garbanzo beans (the original recipe calls for 1/2 cup, but why waist the rest?)

Salt and Pepper to Taste

1 Bunch Swiss Chard, rinsed, and chopped

1 Tomato, sliced (I used a yellow tomato)

1/2 Lemon, Juiced

Directions:

Heat the olive oil in a large pan. Add the shallot and green onion. Saute for about 3-5 (until they are tender and give off a fragrance). Add the bean, salt and pepper to taste, and heat thoroughly. Add the chard and heat until the leaves have wilted. Add tomato and lemon juice and heat thoroughly. Plate and Serve.

Tortilla and Black Bean Casserole

Ingredients:

2 cup chopped onion

1-1/2 cup chopped sweet pepper (2 peppers)

1 - 14-1/2 ounce can diced tomatoes (un-drained)

3/4 cup bottled salsa (red or green, I prefer green)

2 teaspoons ground cumin

2 cloves garlic, minced

2 - 15oz cans black beans, drained and rinsed

*12 - 6" corn tortillas (I used 4 taco sized flour tortillas, I prefer flour over corn)

2 Cups Monterrey Jack Cheese ( I used Colby Jack cheese, and it was still yummy)

And optional: Taco toppings (ie. lettuce, tomatoes, sour cream, etc).

Directions:

1. In a large skillet, combine onion, peppers, un-drained tomatoes, salsa, cumin, and garlic. Bring it to a boil, then reduce heat and let it simmer, uncovered, for 10 minutes. Then add the beans. Preheat your oven to 350.

2. Spread 1/3 of the bean/tomato mixture onto the bottom of a rectangular dish. Top with half the tortillas (overlapping if needed), then a cup of cheese. Spread another 1/3 of the bean/tomato mixture and then the rest of the tortillas. Then top with the remaining bean/tomato mixture.

3. Cover and bake for 30-35 minutes. Uncover, sprinkle with last 1 cup of cheese. Let set for 10 minutes before serving.

Serve with optional toppings if desired.

This recipe was adapted from the Better Homes and Garden Cook Book.

Chocolate chip Banana Muffins

(adapted from a recipe from Cooks.com)

1 stick butter, softened (or 1/2 c. butter)

3/4 c. sugar

2 eggs

1 tsp. baking soda

1/2 c. sour cream

2 bananas, mashed well

1 1/2 c. flour

1 tsp. baking powder

1 tsp. vanilla

1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels

Paper muffin cups

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
2. Cream the butter and sugar with a mixer. Add eggs and mix well.
3. Dissolve baking soda in the sour cream. Let it "rise" for a minute, then add it to the butter and egg mixture. Mix well with beater on medium speed. Add bananas and blend in.
4. Add flour and baking powder together. Mix in thoroughly, but no longer than necessary. Add vanilla. Stir in chocolate chips by hand. Fill muffin cups. Bake for 20 minutes. Recipe makes approximately 1 1/2 dozen.

Aunt Terrie's No Back Cookies

Ingredients:
2 Cups Sugar
1/4 Lb. Butter
1/2 Cup Milk
3 Tble Cocoa
1 tsp Vanilla
1/2 Cup Peanut Butter
3 Cups Quick Oats

Directions:

1. Prepare cookie sheets by lining them with wax paper
2. Put Sugar, Butter, Milk, and Cocoa in a large Sauce pan and bring to boil (mixing to avoid burning).
3. Add remaining ingredients and mix
4. While still warm, spoon cookie mix into desired size on the prepared pans (note that they don't grow or shrink so whatever size you spoon WILL be the finished sized)
5. Put in the fridge for about a half an hour to an hour.
6. Enjoy!

Chocolate Cupcake

Ingredients:
1 box chocolate cake mix (devils food, chocolate, whatever looks good to you)
3 Tablespoons unsweetened cocoa powder (I use dark chocolate)
1 1/2 cups buttermilk (I have substituted whole milk before and it works too, but I prefer the buttermilk)
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

Directions:
1. preheat oven to 350 degrees
2. prepare pan (line with cupcake liners)
3. in a large bowl, combine all the ingredients.
4. Mix with a mixer on low for a minute, then scrape the bowl, and mix with mixer on med-high for 2 minutes (stopping to scrape the sides)
5. fill the cupcake holders with the batter 2/3's of the way.
6. Bake for 17-20 minutes (they should spring back when lightly pressed with your finger).

Spiced Pears and Pomegranate Salad

This was such a hit it was gone before I remembered to take a picture. My 2 year old was eating the pomegranate like it was ice cream. So good!

Ingredients

3 pears - peeled, cored and cut into wedges
1 pomegranate, skin and light-colored membrane removed (check this link for directions: http://gourmetfood.about.com/od/cookingtechniques/ss/cutpomegranate.htm)
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Directions
Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors.

Alien and Ghost Cupcakes

These are easier than they look!

Needed:

Cupcakes

Marshmallows (cut in half to make short cylinders)

Donut Holes

*CANNED* Frosting (but nothing that says "whipped")

Green Food coloring (if you are going to do aliens)

Step one: Put a little frosting onto the cupcake and then a marshmallow. Frost the top of the marshmallow, then place the donut hole. Press it all down so that it is connected. Frost around the marshmallow and donut hole to better "glue" it together. It doesn't have to look pretty, no one will see this part. Repeat for all cupcakes.

Step two: Put the cupcakes in the freezer for 15-20 minutes.

Step three: Put frosting into a 2 cup measuring cup (glass). If you are going to make aliens, dye the frosting green. (I filled the entire cup with frosting, but that isn't needed if you aren't doing a large quantity; however, you do want the frosting deep enough to dip the entire cupcake top into it.) Microwave for 10 seconds. Stir. Keep microwaving and stirring until the frosting is like a Elmer's Glue consistency.

Step four: Take the cupcakes out of the freezer. Dip them (one at a time) into the frosting. Let the frosting "ooze" off them and then quickly flip it over.

Step five: Pipe a face on the cupcakes. I used a decorators bag, but they sale decorators piping tubes at any grocery store that you can use.

Tada! You have an alien or ghost.