Easy Grape Salad

This salad is so good!  I sampled it at a Relief Society activity (last year) and of course had to have the recipe!  I found out the salad was made by my friend Lynn H. - Thank you!

1 lb. seedless green grapes
1 lb. seedless red grapes
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (6 ounce) package slivered almonds
*This makes 8 servings

Wash grapes in a colander and remove all the stems. Place them in a large bowl.

In a separate bowl, stir together cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula, fold the mixture into the grapes until well coated. Fold in almonds.

This salad can be served immediately, or covered and refrigerated for 1 hour to set, and allow flavors to blend.

Gâteau au Yaourt

***For step by step instructions with photos go here!

Gâteau au Yaourt
Recipe courtesy of Chocolate & Zucchini

2 eggs
250ml (1 cup) whole milk plain unsweetened yogurt (if you use two 125ml or 4oz tubs, you can use them to measure out the rest of the ingredients)
200g (1 cup) sugar (you can use an empty tub of yogurt and measure the equivalent of 2 yogurt tubs if you used the 125ml or 4oz kind)
80ml (1/3 cup) vegetable oil (or a bit less than 1 yogurt tub)
2 cups all-purpose flour (or 4 yogurt tubs)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla paste/extract

Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.

 
French Yogurt Cake with Lemon

Recipe courtesy of Rose's Recipes

1 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
pinch of salt
1 cup granulated sugar
2 tsp. grated lemon zest (from 1-2 lemons)
1/2 cup plain yogurt
3 large eggs
1/4 t vanilla (optional)
1/2 cup canola oil

For the glaze:
Juice from 2 lemons
1/4 cup powdered sugar

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x2 round cake pan (or use a 8 1/2 x 4 1/2 loaf pan).
Whisk together the flour, baking powder and salt.
In another bowl, rub the zest into the sugar with your fingertips until the sugar is moist and fragrant.
Add the yogurt, eggs, and vanilla to the sugar and mix until well blended.
Add the dry ingredients, mixing until just combined.
Add the oil, and stir until smooth.
Bake for 30-35 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.

Notes: We enjoyed the lemon version and served it with real whipped cream - so delicious! Fresh berries would have been great also! In addition to the lemon glaze we dusted powdered sugar on top.

Fuentes Family Tortillas

Our favorite flour tortilla recipe from our friends the Fuentes.  So easy and delicious, forget about the store bought ones!  Children love to roll them out and eat them plain or fill them with their favorite toppings!

6 c. flour

1 Tbsp. salt

2 tsp. baking powder

½ c. oil, plus 2 Tbsp.

2 1/3 c. boiling water

Mix in order listed and knead to a smooth, non-sticky dough.  Add drops of hot water if too dry.  Pinch dough in small balls and use a rolling pin to flatten into tortillas.  Warm both sides of tortilla in a hot skillet until slightly brown.

Green Salsa

This recipe is from my friend Shannon. Another simple yet great recipe!

2 (28 oz) cans Tomatillos, drained
1/2 (7 oz) can Jalapeno, sliced (I use Embassa brand)
1 bunch fresh cilantro
2 tsp sugar

Drain the Jalapenos. Combine all ingredients into a food processor and blend. This salsa is very similar to the salsa at Rosa's, Tia Rosa's, and Gecko Grill

Cream Cheese Chicken Enchiladas

Erica shared this recipe on her blog. Be sure to check out Erica's post with photos! This recipe makes a lot of enchiladas. I got large and small pan full of enchiladas out of this recipe!

FILLING:
1 can cream of chicken
1 can cheddar cheese soup (optional)
3 cups shredded Mexican blend cheese
8 chicken breasts cooked and shredded (please, PLEASE don't use canned!)
1 can green chiles
1 8 ounce cube cream cheese
1 cup salsa (just a rough estimate)

RED CHILI SAUCE WITH CREAM:
3 cups canned or homemade mild red enchilada sauce
1/2 cup canned tomato sauce
1/2 teaspoon ground cumin
Pinch of oregano
1/2 cup heavy cream
In a shallow medium saucepan combine the red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat.


8-10 flour tortillas (you can use corn if you prefer). I use uncooked tortillas (they taste much better) and cook them quickly after making the sauce.

In a bowl: combine all filling ingredients but the chicken and shredded cheese. Mix well. Add chicken and cheese. Mix until incorporated.

Place a generous amount of filling on one end of tortilla. Roll tortilla and place in 13X9 baking dish. Repeat process until pan is filled. (you may have to slightly overlap your tortillas)

Pour red chili sauce over the enchiladas, top with shredded cheese, and bake at 350° F., 25-30 minutes until sauce is bubbling and cheese is melted. Add chopped green onions on top just before serving for garnish.

Chocolate Cheesecake

Another recipe Jay got from a co-worker.

2 lbs. (4 packages) cream cheese, softened

16 oz. sour cream

12 oz. semi-sweet chocolate chips, melted

9 oz. chocolate cookies (Oreos, teddy grahams and graham crackers work well)

1 stick butter, melted

4 eggs

1 cup sugar

1 tbsp. vanilla or almond extract


Crush chocolate cookies until sand-consistency. Add melted butter and mix together. Press into bottom of 10-inch spring form pan to form crust.

Whip together cream cheese and sugar until blended. Mix in eggs, sour cream and extract until blended. Add in melted chocolate, then continue mixing until thoroughly blended.

Pour mixture onto crust into spring form pan. Bake at 300 degrees for 1 hour 25 minutes. Let cool for about 1 hour at room temperature, then move into refrigerator for another 3-4 hours.

Buffalo Chicken Dip

Jay got this recipe from a co-worker after enjoying it at a potluck.

2 cups cooked chicken (or 2 bags of the pre-cooked chicken breast strips)

½ cup Frank’s hot sauce

½ cup diced celery

½ cup bleu cheese salad dressing

8 oz. package cream cheese, softened


Mix all ingredients together, top with ½ cup shredded cheese, bake at 350 degrees for about 20 minutes. Serve with chips, crackers or celery.