Directions:

Place onion, cilantro, and jalapeno in food processor and chop. Then add tomatoes (drained), lime juice and spices and chop again.

Directions:

This really requires no directions.  Just print the free printable out that I found from this fabulous blog post at She’s Kinda Crafty!  Hers are really fun, check them out!  Such a cool idea!

I did use a decorative corner cutter thing-a-ma-jig for the fancy corners, but that’s not necessary!

Thank a teacher this week!

Directions:

Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.

source: thebigredkitchen.com

Directions:

Cut the bottom of the romaine lettuce, rinse the big “boat” pieces, and allow to dry.  Cut several baby carrots into coins for some good crunch.  (Feel free to dice up some other veggies, too!)  Heat a pan over medium heat on the stove.  Add a little extra virgin olive oil and then your chicken (cut into bite sized pieces).  Saute until no longer pink and then add buffalo sauce (I use Frank’s Red Hot Buffalo Wing Sauce) and stir for a couple of minutes to coat and soak it up.  Assemble your lettuce boats by adding chicken, dressing (blue cheese or ranch), shredded cheese, and diced carrots/other veggies.  Enjoy!

Directions:

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Top with green onions. Serve with tortilla chips.

source:http://www.life-as-a-lofthouse.blogspot.com

Directions:

Blend the cream cheese and feta cheese. Mix in herbs, salt and pepper. Serve on french bread rounds,crackers, or with flat pretzels. Also great as a sandwich spread, especially with veggies and sprouts.

source:food.com

Directions:

Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, salt and pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet.
Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve over egg noodles, if desired.

recipe source: Food Network

Directions:

1. Heat oven to 325 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. Add flour and nuts and mix until well incorporated.
2. Divide dough in half. Wrap half in plastic and put in freezer while you make the base. Pat the remaining half of dough into a 11×7 inch pan with slightly dampened hands, if necessary. Spread almond paste over surface to within 1/4 inch of edges. Top with raspberry filling and spread in the same way.
3. Remove dough from freezer and grate (with cheese grater) evenly over entire surface of filling. Bake for 45 minutes to 1 hour or until golden brown.
4. Cut into squares while still warm but cool completely in pan. Dust with confectioners’ sugar and transfer bars to paper cups and a pretty serving tray or store tightly covered.

Recipe source: http://easteuropeanfood.about.com

 Directions:

Preheat oven to 350. In a large bowl combine all meatball ingredients, roll in to balls, set aside. Next, pour two cans of sauce in to large sauce pan, add the uncooked meatballs to sauce and simmer for about an hour and a half until meatballs are done. While sauce and balls are cooking, mix together cream cheese, mayo, italian seasoning, and pepper in a small bowl. Spread mixture on individual slices of bread (as if you are thickly buttering bread) and cover the bottom of an ungreased 9×13 pan with a single layer of  your “buttered” bread (pretend you are making lasagna). Next sprinkle some mozzarella and parmesan on top of the bread layer and repeat. You now have two layers of  bread in your pan. Not every single space will be filled with bread but if you want to rip up pieces to fill in the empty spaces, feel free. Once your meatballs are done, distribute evenly on top of bread, spoon sauce on top of meatballs and sprinkle cheese on top. Bake for about 30 minutes until sides are bubbly and cheese is melted. ENJOY!

All good things come to an end… It’s back to reality!!

Directions:

Preheat oven to 375F.  Grease and flour 15×10-inch jelly roll pan.  **If you don’t have a jelly roll pan, just use a 13×9 and add about 10 more minutes to your baking time, but check often on your cake in the oven often.**  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts.

Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.

Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.  You’ll easily be able to see when this starts to happen.