Magic Cookie Bars

I N G R E D I E N T S

1/2 cup butter, melted
1 sleeve of graham cracker finely crumbled (we used the food processor)
1 (14 oz) can Sweetened Condensed Milk
2 cups semisweet chocolate chips
1 1/3 cup flaked coconut

I N S T R U C T I O N S

Heat oven to 350 (325 for a glass dish).  Coat 13x9 pan with non stick spray.

Combine graham cracker crumbs and butter in a medium bowl.  Press graham cracker crumb mixture into the bottom of the greased 13x9 pan.  Pour 1/2 to all of the Sweetened Condenses Milk evenly over crumb mixture.  Layer evenly with chocolate chips and coconut.

Bake for 25 minutes or until lightly browned.  Cool.  Cut into bars or diamonds.  Store covered at room temperature.

Salted Caramel Popcorn

With Halloween around the corner, this is a perfect treat!  Throw some candy corn in and voila!

I N G R E D I E N T S

1/2 cup popcorn kernels (16 cups popped)
2 cups butter
1 cup brown sugar
1/3 cup corn syrup
1-2 tsp kosher salt

I N S T R U C T I O N S

Preheat oven to 300 degrees. Spray a large cookie sheet with non-stick cooking spray, set aside.

Pop the kernels in an air-popper using a large bowl to catch the popcorn.  Set popcorn aside.

In a medium saucepan, over medium-high heat, melt the butter (be careful not to burn).  Add brown sugar, syrup, and 1 tsp salt.  Stir.  Bring to a gentle boil.  Allow it to boil for 4 minutes without stirring.

Pour caramel sauce over the popcorn.  Mix with a large spoon, then transfer the caramel popcorn to the greased cookie sheet.  Sprinkle remaining 1/2 to 1 teaspoon of kosher salt over the top.

Bake for 30 mins @ 300.  Taking it out to stir every 10 minuets (2xs).

Sweet Coconut Rice

This simple and sweet rice is a perfect side option with a savory dish.  We paired ours with teriyaki chicken from the grill.  Mmmmm.

I N G R E D I E N T S

2 cups white or jasmine rice
1 (14 ounce) can coconut milk
2 cups water
1 teaspoon kosher salt
splash of white vinegar*
2-3 tablespoons sugar
1/4 chopped green onions
Black pepper to taste

I N S T R U C T I O N S

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to boil.  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow to stand 5 minutes.  Add chopped green onions and salt and pepper to taste.

*Adding vinegar to the water before cooking rice helps keep the grains separated and prevents the rice from becoming overly sticky or mushy.

Mexican Corn on the Cob (Elotes)

With Fall around the corner I decided to whip out the corn on the cob! There are different variations of Mexican corn on the cob, as well as names. Some call it Mexican Street Corn, others call it by it's original--and most fun to say--name: Elotes!  Our variation includes making our own Mexican creama.

INGREDIENTS

Corn on the cob (however many you'll need)
Cotija cheese (you'll probably use half)
1/2 cup mayonnaise
1/2 cup sour cream
1-2 tablespoons chili powder

INSTRUCTIONS

Cook corn: Bring a large pot of water to a boil.  Shuck your corn while you're waiting for water to boil.  Add corn to boiling water.  Boil for 3-4 minutes.  Remove corn with tongs, set aside.

Make the Mexican creama: mix mayo and sour cream in a medium bowl until well blended. Set aside.

Grate the Cotija cheese, set aside.

Time to top your corn! With a pastry brush or butter knife coat your corn with the Mexican creama, then roll in the Cotija cheese and sprinkle with some chili powder.

Homemade Garlic Breadsticks

I N G R E D I E N T S

1 tablespoon yeast
1 1/2 cups warm water
3 to 4 cups flour
2 tablespoons sugar
1/2 tsp salt
1/2 cup butter

Toppings:
Parmesan cheese
Garlic salt (I use the Kroger garlic salt: California Seasoning Blend.)

I N S T R U C T I O N S

Preheat oven to 375 degrees.

In a large bowl (we used our Kitchen-Aid bowl)  dissolve in warm water: yeast, sugar and salt. Slowly knead in the 3 cups of flour with your hands. Knead for 3 minutes. Or if using Kitchen-Aid mixer: slowly add 3 cups of flour using the dough hook.  Mix for one minute.

Let dough rest for 10 minutes.

While it's resting - melt butter in a microwave safe dish.  Pour half of the melted butter onto a large cookie sheet.

After the dough has rested, form dough into a large ball with your hands.  If dough is too sticky, add more flour. (It's okay if it's kinda sticky.) Place ball of dough on the buttered cookie sheet.  Spread the dough around with your fingers to fill up as much of the sheet as possible without making holes in the dough.  Pour the remaining butter over the top of the stretched dough.

Sprinkle Parmesan cheese and garlic salt sparingly over the top.  Remember: don't let it get too salty!  The butter has salt, the cheese has salt, and the garlic salt...yes, has salt. :)  So be careful not to over salt with the toppings.

Using a pizza cutter or knife, cut the dough into the bread stick slices you prefer. I usually do 5 or 6 width cuts with one vertical cut.

Bake for 10-15 minutes.

Sweet Crepes

This french cuisine can be made sweet or savory.  I chose sweet for the kids (because why not?), but if you leave the sugar out of the recipe, they are delectable as a savory entree--just replace fruit for cheese and meat.

I N G R E D I E N T S

2 eggs
2 tablespoons canola oil
3 tablespoons sugar (omit if making savory)
1 cup flour
1 1/3 cups milk

I N S T R U C T I O N S

Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no bumps.

Heat a non-stick skillet to medium-low heat.  Hold the pan with one hand while you pour the batter with the other hand.  Twirl the pan in a circular motion, pouring just enough batter to coat the bottom of the pan (about 1/3 cup).  Place back on the heated cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, about 30 seconds.  Flip crepe and cook an additional 15 seconds.  Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your favorite choice of sweet (nutella, hot fudge, peanut butter, maple syrup, pudding, pastry cream, fruit, etc.) or savory (meat, cheese, vegetable) filling.

**Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen.

Mexican Rice with Fresh Tomatoes

This simple rice packs a lot of punch, perfect as a side with your favorite Mexican dish!

I N G R E D I E N T S

1 tablespoon butter
1 tablespoon canola oil
1/4 cup chopped onion
3 to 4 garlic cloves, minced
1 1/2 cups uncooked long-grain white rice
1 vine-ripened tomato, diced
3 cups chicken broth
1 teaspoon salt

I N S T R U C T I O N S

Heat the butter and oil in a medium saucepan over medium heat.  Add the onion and garlic and cook and stir until the onion is soft; be careful to avoid burning.  Add the rice and stir until the rice browns a bit.  Stir in the tomato, broth, and salt.  Bring to boil, cover, and decrease heat to very low.

Simmer 15 to 20 minutes and serve immediately.

(Serves 6-8)