Salsa

(... Facebook community)

• 3 avacados diced chunky
• 1/4 cup chopped red onions
• 3 Roma Tomatoes diced
• 1/8 cup fresh cilantro finely chopped
• 1 Tablespoon lime juice
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper

1. After you have diced and chopped the avocados, red onion, Roma tomatoes and cilantro, combine in a medium bowl. Add lime juice, pepper and garlic salt.
2. Toss and lightly stir to combine flavors.

Fire Up the Grill... (May 26, 2013 @ 2:16 AM)

https://www.facebook.com/media/set/?set=a.152586018234729.1073741831.122906241202707&type=1

What's the catch I'd ask myself.   I am so appreciative of this Facebook community and their generosity.  I do not know how to cook, really.  And this community is my way of learning how.  Grilling is one of my favorite activities (if my schedule and crazy life permits).

So, thank you, thank you...

Toasted Coconut Rasberry Cheesecake (May 26, 2013 @2:05 AM)

(...Facebook Community)

Ingredients
4 - 8-ounce packages cream cheese at room temperature

1 3/4 cups sugar
1/4 tsp Sea Salt
1/4 cup cornstarch
1 tablespoon Vanilla extract
1/4 teaspoon Coconut extract
3 large eggs
1/3 cup heavy whipping cream
1/2 cup sour cream

Instructions

1. Preheat the oven to 335 F and grease or butter an 8-inch cake pan. Place a round of parchment paper on the bottom. Spray the pan and the parchment. If you are wanting a crust, now is the time to make it.
2. Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in the bowl of a stand mixer. Beat on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/4 cups of the sugar, then beat in the vanilla, coconut extract, and salt. Blend in the eggs one at a time, beating only until completely blended. Be careful not to overmix the batter. Slowly mix in the cream and sour cream until just combined.
4. Pour the batter into the prepared pan. Place the pan in a large shallow pan containing hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned, about 1 hour and 25 minutes, or until the top is lightly browned and center is set. Allow to cool in the oven with the door propped open.
5. Cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.
6. Press the toasted coconut into the sides of the cheesecake. Spread raspberry gelee to within 1/2 inch of the edge of the cheesecake. Place fresh raspberries in a circular pattern around the top.
7. Raspberry gelee – 1 cup fresh raspberries, 3/4 cup sugar. Reduce in small pot over medium heat until thickened. Allow to cool.
8. Toasted Coconut – 2 cups coconut flake. Spread onto baking sheet and toast in 325 oven until lightly browned, stirring every 5 minutes.

Hawaiian Smoothie (May 25, 2013 @ 11:52 PM)

(... Facebook community)

 
Orange juice
Crushed pineapple with juice
Bananas
Plain or vanilla yogurt (or coconut cream yogurt if you can find it)
1 cup of ice
Splash of grenadine syrup for color, if desired

Yep, Sums it Up In a Nutshell

Nacho Dog

(Bobby Flay, the Food Network & We Be Bitchin In Our Kitchens, And More - A Recipe, Home & Garden Club Facebook Community)

Ingredients

 
For the guacamole:
2 ripe Hass avocados, peeled, pitted and coarsely chopped
1 large jalapeno, finely diced
3 tablespoons finely diced red onion
1 lime, juiced
2 tablespoons canola oil
3 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper

For the Grilled Tomato-Chipotle Salsa:
4 plum tomatoes
4 tablespoons canola oil
Salt
Freshly ground black pepper
3 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 tablespoons finely diced red onion

For the hot dogs:
8 kosher beef or turkey or chicken hot dogs
8 hot dog buns, split 3/4 of the way through
1 1/2 cups grated white Cheddar
8 pickled jalapenos, thinly sliced
Fried blue corn tortilla chips, coarsely crumbled

Directions For the guacamole:
Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.

For the Grilled Tomato-Chipotle Salsa:
Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop. Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.

For the hot dogs:
Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.

The BLT (May 25, 2013 @ 9:26 PM)

(the Food Network and We Be Bitchin In Our Kitchens, And More - A Recipe, Home & Garden Club Facebook Community)

Directions

Fry thick bacon strips until crisp, then fry hot dogs in the

drippings.  Serve on toasted buns with mayonnaise, shredded lettuce, diced tomato and the bacon.

Dog in a Dog (May 25, 2013 @ 9:17 PM)

(Rhodes Bake n Serve and We Be Bitchin In Our Kitchens, And More - A Recipe, Home & Garden Club Facebook community)

Ingredients

1. Rhodes™ Dinner Rolls, thawed but still cold
2. hot dogs
3. sliced cheese
4. black beans
5. olives

Instructions

Combine two rolls and flatten into a 7 x 5-inch rectangle. Place on a sprayed baking sheet. Place a hot dog on the dough and roll the dough around the hot dog leaving excess dough on one end to make the head. Pinch a small tail on the other end of the dog. Pinch the dough together behind the head to form the neck. Cut another roll into three pieces. The first piece is slightly larger than ½ of the roll. The other two pieces are half of what is left. Roll the larger piece into a 6-inch rope that is very thin in the center. Lay the rope over the pinched neck and flatten the ends to make the ears. Roll the other two pieces into 4-inch ropes that are thin in the center but have small balls on the ends. Place these under the dog to make the feet. Repeat steps to make as many dogs as desired. Bake at 350°F 15-20 minutes or until golden brown. Use cheese, black beans and olives for eyes and nose

Philly Dogs (May 25, 2013 @ 9:12 PM)

(Food Network Magazine and We Be Bitchin In Our Kitchens, And More - A Recipe, Home & Garden Club Facebook Community)

Directions: 

Serve grilled hot dogs on hoagie rolls with cheese sauce, sautéed peppers and onions, and a dash of hot sauce.

Cinnabon Cinnamon Rolls Copycat Recipe (May 25, 2013 @8:55 PM)

(We Be Bitchin In Our Kitchens, And More - A Recipe, Home & Garden Club Facebook Community)

Ingredients:

1/2 cup boiling water
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 Tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
4 cups bread flour or all purpose flour
1 box (3.4 ounces) instant (no-cook) vanilla pudding mix
2 and 1/2 teaspoons active dry east or instant active dry yeast

Filling:
1/2 cup (1 stick) butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
1/4 cup chopped walnuts, optional
1//4 cup raisins, optional

Frosting:
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 and 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 Tablespoons pure maple syrup
1 to 2 teaspoons milk

Instructions:

1. In a large mixing bowl, combine the hot water with the cup of (cold) milk to make a warm milk-water mixture. Add the butter, sugar, salt, egg, and a cup of the flour. Stir to mix.
2. Without stirring between, add 2 more cups of flour, the vanilla pudding mix, and the dry yeast. Then stir to make a sticky dough. Add more flour as needed (about a cup more, or as much as it takes to make a smooth dough) and stir until too thick to stir.
3. Use clean hands to knead dough for 10-15 minutes, until smooth and elastic. With buttery hands, grease the top of the dough and cover the bowl of dough with a clean towel. Place in a warm location* and let rise until double, about an hour.
4. Gently punch down dough ad knead for a minute or two, to remove excess air bubbles. On a lightly floured surface, roll dough into a rectangle about 12 inches by 17 inches.
5. Combine the first three filling ingredients and mix well. Heat in microwave 10 seconds to make spreadable. (It's okay if it's fairly thick.) Spread over rolled dough, covering as much of the surface as possible. Sprinkle nuts and raisins over dough if using.
6. Starting with the widest end, roll dough into a tight log. Pinch edges to seal. With a thin sharp knife (I use a serrated knife), cut log into 12 equal slices. Place rolls in a lightly greased 9x13-inch glass baking dish. Cover with a clean towel and place in a warm location to rise until nearly double in size, about 30-45 minutes.
7. Bake rolls in a preheated 350 degree oven for 25-35 minutes. After about 20 minutes of baking, check on rolls and cover loosely with foil if they are getting too dark. Rolls can stay in the dish after baking; set the dish on a wire rack and cover with a clean towel to let it cool.
8. To make the frosting, cream the butter and cream cheese. Add powdered sugar, vanilla, and maple syrup and beat. Add enough milk to make a spreadable consistency, about 1-2 teaspoons.
9. Frost rolls while they are still warm for a drizzly melty look! Enjoy!
 

Baked Southwestern Egg Rolls (May 25, 2013 @ 4:16 AM)

(Facebook community)

Ingredients:

• 2 cups frozen corn, thawed
  
• 1 can (16 ounces) black beans, rinsed and drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dried
• 1 and 1/2 cup shredded Mexican cheese blend
• 1 can (4 ounces) chopped green chilies drained
• 4 green onions, chopped
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne red pepper
• 1 package (21) egg roll wrappers
• 1 egg for sealing egg roll (can substitute water)

Guacamole Chicken Salad (May 25, 2013 @ 4:11 AM)

(We Be Bitchin In Our Kitchens, And More - A Recipe, Home & Garden Club)

• Leftover cooked chicken, cubed or shredded
  
• Whole plain Greek yogurt
• Salsa verde or diced green chiles
• green onion, chopped
• chopped cilantro
• crumbed Cotija or Feta cheese
• Avocado, pitted, peeled and diced
• Lime juice
• Salt to taste
• Cumin

PF Chang Copycat Mongolian Beef (May 25, 2013 @ 4:02 AM)

2 teaspoon vegetable oil

1/2 teaspoon ginger, minced
1 Tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar

Vegetable for frying (about 1 cup)

1 pound flank steak
1/4 cup cornstarch
2 large green onions, chopped

DIRECTIONS:
Sauce

1. Heat 2 teaspoon vegetable oil in a medium saucepan over medium/low heat without letting it get too hot
2. Add ginger, garlic, soy sauce and water to the pan, being careful not to scorch the garlic
3. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.  Remove it from the heat and set aside.

Beef

1. Slice the flank steak against the grain at a 45 degree angle into 1/4 inch thick bite size slices
2. Dip each piece into cornstarch and then let sit for 10 minutes
3. As the beef sits, heat up one cup of oil in a wok over medium heat.  You want it hot enough but not smoking
4. Add the beef to the oil and sauté until brown, cooking evenly on all sides
5. After a couple of minutes, remove the cooked meat and place on paper towels
6. Dab excess oil off meat and add to medium saucepan with the sauce in it.  Put the pan back over medium/low heat
7. Add chopped green onions and let sauce simmer until warm.  Serve over rice.

Southwestern Chopped Salad with Cilantro Dressing (May 25, 2013 @ 3:55 AM)

• Large head of romaine
  
• Black bean, rinsed and drained
• Orange bell pepper
• Cherry tomatoes
• Corn (frozen, thawed)
• Green onions
• Creamy cilantro dressing

Creamy Cilantro Dressing:

• 1 cup loosely packed cilantro, stems removed and roughly chopped
• 1/2 cup plain Greek yogurt, lowfat OK
• 2 Tablespoon fresh lime juice or juice of 1/2 lime
• 1 to 2 garlic cloves
• 1/4 cup olive oil
• 1 and 1/2 teaspoon white vinegar
• 1/8 teaspoon salt
• Puree all ingredients in a blender or food processor
• add ingredients to taste

Sweet Restaurant Slaw, May 25, 2013 @ 3:19 AM

Source:  Facebook Community ...

1   (16 ounce) bag coleslaw mix
2   Tablespoon diced onions
2/3 Cup Miracle Whip
3   Tablespoons vegetable oil (or less)
1/2 Cup white sugar (or less)
1   Tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seed

quick and simple, mix all the ingredients except the slaw in a large mixing bowl and then add the bag of coleslaw and combine.

tastes even better if left covered overnight in refrigerator, but all the same, it's pretty delicious however you do this,