Turkey Loco Burgers w/ Guacamole

1 lb ground turkey
1 tsp ground cumin
Chopped fresh oregano - handful of leaves (or a tsp of Italian Seasoning)
1/4 onion, chopped
Juice of 1 lime
A few shakes of hot pepper sauce (Red Hot or Tabasco)
Salt and pepper to taste

Chunky Guacamole
2 avocados, peeled and pitted
1/4 meduim spanish onion, grated
1 jalepeno or serrano pepper, minced
Salt to taste
1 small tomato, diced

Combine turkey with next 6 ingredients. Form into 4 patties and grill over medium-high for 6 minutes on each side.

While the burgers are cooking, mash the avocados with onion, pepper, salt and tomato -- leave it chunky.

Place each burger on a bun and pile it high with guac and a piece of romaine (if you want).

This is a Rachael Ray recipe - I kinda improvised. I just used ground red pepper in place of the Tabasco and jalepeno pepper. And, I didn't have fresh oregano, so I used Italian Seasoning. I also went a little less on the onion. It just seemed like a lot to me.

recipes that are not mine

I just got onto one of my friends blog and noticed a little widget (who made up that word?) on the sidebar that said picky palate. I added it to my blog because the few recipes I looked at looked delicious. So here I am sharing it with my fam.

The link is http://www.picky-palate.com or like I mentioned I added the widget to my sidebar on my blog as well.

Grilling Recipes?

Hey, we just got a grill and I need to get some grilling recipes. Marinades, tips, whatever. Please share!!

Decadent Chocolate Dessert Pizza

The girl that hosted our April book club made this and it was wonderful!!! I had to get the recipe and share it!

18 oz. package refrigerated chocolate chip cookie dough
1/3 cup milk or semi-sweet chocolate chips, melted
8 oz. pkg. cream cheese, softened
14 strawberries, hulled and sliced
1 large banana, sliced
1/4 cup sliced almonds, chopped

1 - Preheat oven to 350 degrees F. Shape cookie dough into a ball and place in center of large cookie sheet. Using a lightly floured roller, roll dough to a 12 inch circle, about 1/4 inch thick. Bake 12-15 min. or until edges are set (cookie will be soft. Do not over bake.) Remove from oven; cool 10 min. Carefully loosen cookie from pan; cool completely on pan.

2 - Place chocolate morsels in microwave bowl, uncovered on high for 30-60 seconds, stirring after each 20 second interval. Add cream cheese; whisk until well blended. Spread chocolate mixture over cookie to within 1/2 inch of edge.

3 - Reserve one strawberry for garnish. Hull remaining strawberries and slice. Slice banana. Arrange strawberries around the edge of pizza; arrange banana slices in center of pizza. Chop almonds and sprinkle over banana slice. Create a strawberry fan with the reserved strawberry. Garnish pizza with the strawberry fan. Cut pizza into wedges using a pizza cutter; serve with a spatula. Yields: 16 servings

Tortilla Pie with Chicken

Prep: 10 minutes
Total: 45 minutes

Ingredients:

Serves 4

• 12 corn tortillas (6-inch), toasted
• 2 cups cooked, shredded dark-meat chicken
• 1 can (4 ounces) chopped green chiles
• 1 1/2 cups green or red salsa
• 1 cup sour cream
• 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

Directions

1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

modifications and/or additions
I have made this 2 times now and both times it turned out GREAT, if I do say so myself. The chicken I cooked with "mexican food" type spices, oregano, cilantro, lime juice, salt and pepper. For the size of pan you use, you really only need 9 tortillas, 3 for each layer (breaking one of them in half). You don't HAVE to have green chiles, I made it last night without it and it was fine. I have used both cheddar and mozzarella cheese and it turned out great either way.
ADDING Guacamole makes it even better, but only on top AFTER it is cooked.

My guac recipe:

2 ripe avocado's
lime juice
lemon juice
salt
pepper
onion powder
garlic power
a dash or two of hot sauce (I like Chalula).

add ingredients a little at a time for you tastbud liking.

wheat muffins

We grew-up eating these muffins for breakfasts/snacks, etc. It's another way to use that wheat from your food storage. I'm pretty sure that they're not that healthy with the cup of brown sugar and 1/2 cup butter, but hey, not everything in this life can be healthy! They're really yummy right out of the oven, buttered with raspberry jam (homemade freezer jam preferably). But they're also really good cooled, eaten plain. My kids will eat them this way for an after school snack. So give them a try, see what you think.

Wheat Muffins

1/2 cup butter

1 cup brown sugar

1 egg

2 cups whole wheat flour

1 tsp. soda

1/4 tsp. vanilla
1 cup milk

Cream butter and sugar, add eggs and vanilla. Combine dry ingredients and add alternately with the milk.

~~Homemade Girl Scout Samoa Bars~~

Homemade Girl Scout Cookies: Samoas Bars
In Recipes, Cookies - Bar Cookies and Brownies, Chocolate
I love the look of the original Samoas Girl Scout Cookies, but making them from scratch can be a little bit time consuming. This is largely because the dough must be rolled out, cut out and then each of the cookies has to be handled individually for topping. The results are well worth it, in my opinion, but we don’t always have time to make a labor-intensive recipe - no matter how bad a craving for Girl Scout cookies gets.
Bar cookies are the perfect solution.
This is basically a shortcut recipe that still delivers all the great samoas flavor without some of the more tedious parts of cooking making. These bars have a buttery shortbread base that is topped with the caramel-coconut samoas topping and chocolate. It is made in three stages. First, the shortbread is baked and cooled. Then, the coconut topping is applied. Put the coconut on while it is hot, so it will be fairly easy to push it around. It’s a thick mixture, but a spatula is all you need to press it into an even layer. The bars should be cut after the topping has been applied, and even though the shortbread has a melt-in-your mouth quality to it, the topping holds the bars together well. I recommend using a large knife or a pizza cutter to slice up the bars easily and neatly; small knives don’t work quite as well.
The final step is to dip these in chocolate once the topping has set. Since samoas have chocolate on the bottom and a chocolate drizzle on top, I kept that same look for my bar cookies. If you want something a bit simpler, just dip half that bars in chocolate - or skip the dipping in favor of a drizzle. The important thing is that all the flavors get into the batch. And that you have some friends to share these with, because they can be quite addictive.
Homemade Samoas BarsCookie Base:1/2 cup sugar3/4 cup butter, softened1 large egg1/2 tsp vanilla extract2 cups all purpose flour1/4 tsp salt
First, make the crust.Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Topping3 cups shredded coconut (sweetened or unsweetened)12-oz good-quality chewy caramels1/4 tsp salt3 tbsp milk10 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.
Article printed from Baking Bites: http://bakingbites.com
URL to article: http://bakingbites.com/2009/02/homemade-girl-scout-cookies-samoas-bars/