Crispy Southwest Wraps (Vegetarian) with Homemade Guacomole

Source: Sisters Cafe Blog

In an attempt to eat healthier, I made these for dinner tonight. They are so good and good for you. I knew I would like it, and knew Lexi would only have a cheese crisp, but Chris was the wild card. Well, the verdict is in, and even he liked it and if filled him up. I was worried about the latter because there is no meat in it. But, it was a hit for us! The guacomole really made this meal fantastic! It was my first time making homemade guac and let me tell you, this is now my recipe. so easy, and so so good and fresh tasting. I want to try it again using the cilantro, though, and see if it makes a huge difference. Anyways, try it you will like it!

1 cup cooked brown rice, warm or at room temperature ( I used Minute brown rice and it was such a timesaver)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced ( I used red, and am glad I did)
1/4 cup fresh cilantro, chopped (I left this out, forgot to buy it, and I think it is worth buying, it would add just more flavor, so next time I will add it)
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1-2 cups shredded cheese (I used colby monterey jack and did not measure, just guessed)
6 medium tortillas ( I used whole wheat, and it was good)

Directions:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas with cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or my favorite, homemade Guacamole--yum!

My Favorite Guacamole
2 avocados, mashed
1 jalapeno minced (I took the seeds out)
1/4 cup cilantro leaves, chopped (I left this out, and I thought it was just as good without it)
1 small tomato diced (I used a roma)
kosher salt to taste
squeeze of a lemon

Mix together and enjoy!

Sopapilla Cheesecake

I got this recipe, again, from Barefoot and Baking blog, and it is yummy! She made hers for cinco de mayo which is a cute idea, but I just made it because I was in the mood. :) So make it anytime of year, it is great!

Ingredients:
2 blocks of cream cheese
1 cup sugar
1 tsp. vanilla
2 cans of refrigerated crescent rolls
3/4 cup sugar
1 tsp. cinnamon
1/2 cup butter, softened

Directions:
Preheat oven to 350 degrees. Grease 9 by 13 inch pan. Beat cream cheeses with 1 cup sugar and 1 tsp. vanilla until smooth. Open one can of crescents and unroll into the big rectangle. Lay the entire rectangle on the bottom of 9 by 13 pan. Spread cream cheese mixture on top. Unroll second crescent can and place whole rectangle on top of cream cheese layer.

Mix together 3/4 cup sugar, 1 tsp. cinnamon, and 1/2 cup butter. Dot mixture on top of cheesecake, (I spread my all over top instead of dot). Bake at 350 degrees for about 30 minutes.

Serve warm with ice cream and drizzled honey over top of each piece.

Raspberry Cream Pie

I got this recipe from Barefoot and Baking blog, and she got it from the pioneer woman. I made this dessert tonight, after going raspberry picking, and I have to say it is so good. It reminds me of summer, is light, and so unbelievably easy and fast to make, it is definately a keeper! I really enjoyed this, it is fantastic!

Ingredients:
25 oreos, crushed
4 Tbsp. butter, melted
1 cup fresh raspberries (be generous)
3 Tbsp. sugar
2 ( 6 oz each) containers of raspberry yogurt ( I used yoplait brand)
1 (3.4 oz) instant vanilla pudding box (I like Jello brand)
1 cup whipping cream

Directions:
Crust:
Preheat oven to 350 degrees. Crush oreos in food processor. Add melted butter to oreo crumbs. Press in pie pan. Bake for 3 minutes, just to set. Cool completely.

Filling:
Smash rasperries. Sprinkle with 3 Tbsp. sugar. Stir, and let sit for at least 20 minutes.

With electric mixer, I used my kitchen aide, combine yogurts and pudding mix. Pour in whipping cream and beat on low for 30 seconds. Scrape sides of bowl and then mix on med/high for 2 minutes, until mixture is thick. Fold in raspberries. Pour into crust. Freeze for at least two hours. Garnish with crumbled oreo cookies and fresh raspberries and whipped cream.

Crockpot Southwestern Chicken

This is so yummy! I cannot believe how easy and yummy it is. Did I mention it is yummy!? Seriously, make this, it is great!

Ingredients:
1 small bag frozen corn
1 can black beans
2 large frozen chicken breasts
16 oz. jar MEDIUM salsa (do not use mild, I used pace picante brand)
cheddar cheese, topping
tortilla chips
sour cream, topping
cilantro, topping
avocado, diced, topping

Directions:
Pour bag of frozen corn in bottom of crockpot. Place chicken on top and cover with black beans and jar of salsa. Cook on high for 1 hour and then on low for 4 hours. Shred chicken with forks. Serve with chips and toppings.

Homemade Vanilla Ice Cream

I got this recipe from Barefoot and Baking Blog, and it is so good. It is the best homemade vanilla ice cream I have ever had. And, it is so easy to make! So give it a try.

Ingredients:
2 eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk
2 tsp. vanilla (real, not imitation)
a dash of salt (I left this out and it tasted fine)

Directions:
Beat eggs until light and foamy, about 1-2 minutes. Whisk in sugar, a little at a time, then continue whisking for about 1 more minute. Pour in cream, milk, vanilla, and salt until blended. Freeze according to manufacturer's instructions.

Smores Bars

I got this recipe from my new favorite blog entitled, Barefoot and Baking. These bars are seriously so good! I made them tonight and Chris and I LOVE them. If you like smores, you will like these! Give them a try, you won't be disappointed.

Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows

Directions
Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13×9-inch pan.
Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt.
Spread chocolate evenly over crust.
Set oven control to broil. Sprinkle marshmallows over melted chocolate.
Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.)
Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm.
Store any remaining bars tightly covered.

Granite Steps Country Blueberry Coffee Cake

Source: Paula Deen

I made this this morning for Sunday breakfast and all 3 of us are in LOVE with it now. It was so easy to make and soooooo good. It would be great to take to a brunch or make for a special breakfast. Enjoy!

Ingredients:
1/2 cup packed light brown sugar
1/2 tsp. cinnamon
1 (12 0z)can buttermilk biscuits
1 stick butter, melted
1 cup QUICK cooking rolled oats
1 1/2 cup fresh or frozen blueberries, (I used fresh)
1/2 cup sugar (1/4 cup would work just as well)

Directions:
Preheat oven to 375 degrees.

Generously grease a 9 inch square baking pan. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Seperate biscuit dough into 10 biscuits. Cut each biscuit into quarters and dip each piece in melted butter. Coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top.

Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.