Taco (Tortilla Bowl) Salad

Once again it is a non-stop week for all of us here.  We just finished our last competitive volleyball tournament and are starting high school open gym again, in preparation for August try-outs.

Three weeks left of school and the final projects are starting to filter in.  Luckily, the girls are giving me a little more warning than they did for "The Pit and The Pendulum".

So, on the docket this week has been Romeo and Juliet play, make backdrop scene for their play that shows a World War I tank, one had to make soldier patches and this weekend will serve up one of them making a model of Shakespeare's Globe Theater.  Needless to say I have already made 3 trips to Hobby Lobby this week.  I'm sure I'll be visiting there at least a few more times before the weekend is over.

All I can say is thank The Lord that I majored in design and can work my way through these projects and help guide the girls through discovering their creative sides.  More importantly though is that I married the right man who has all the cool tools and tricks of the trade to make the projects happen, along with my endless drafting, scrapbooking and art supplies we have collected through the years.

Due to our crazy schedules, not a lot of time this week for experimenting with new recipes and gourmet tastings. I needed quick, easy and hopefully satisfying and tasty dinners to get us through the late night art endeavors.

I am not normally one to get drawn in to buying those "As Seen On TV" items, but taco nights were getting boring (as I have been told by some family members), so I thought I would try my hand at homemade tortilla bowls and make taco salads this week.

I have to admit these great little oven ready molds are awesome for a quick tortilla bowl in just 7 minutes.  I think we'll try fajita salads for Cinco de Mayo with margaritas and key lime cupcakes next week!!

Tortilla Bowl Taco Salads

Prep and bake flour tortillas per packed directions from Perfect Tortilla Pan Set.

Layer the following, starting at the bottom:
Prepared Refried Beans
Cooked Ground Beef or Ground Turkey with Taco Seasoning
Prepared Mexican Rice
Shredded Mexican Blend Cheddar Cheese
Shredded Lettuce
Freshly Cut Diced Tomatoes
Sliced Avocados
Spoonful of Sour Cream
Top with Seasoned Tortilla Strips

Pizzette, Soup, Naked and Afraid

My husband and I have decided to go on the Naked and Afraid diet.  We have become addicted to the Discovery Channel television series and cannot stop watching it (the kids are even hooked).

I have all the respect for any woman that can just get dropped off into a remote jungle, go bare naked (with maybe not the best figure) and then spend three weeks with a complete stranger, eating termites and making her own bikini out of palm leaves, (all while being filmed on national television and on the internet) - yes, that is a very brave woman.  The best part of all, is they are losing anywhere from 25 - 40 pounds in just three weeks!!  That's the kind of results I would love to have...and they come out of the competition completely tan - it's like an instant makeover!!

Here is our question though....if the man and woman are naked, fending for their own food, shelter and making fires from dried grass and a stick...what are the camera crew, medics and producers doing at the same time?  Are they across a stream living it up in a 10-person Coleman camping adventure tent with built-in shower and a bonfire and grilling up some ribeye steaks?

Or, is the whole thing really filmed in some Burbank, California studios backlot?  Hmmm......

Well at any rate, I'm sure eating this pizza schmeared with herbed cream cheese spread will not help my diet cause, but it sure tastes amazing.

My go to kitchen staple that is always in the refrigerator.

I cannot take any credit for this creative recipe.  My friend Toni in Alaska ( A Taste of Alaska  ) taught me this trick with a simple pre-made pie crust dough and I have been hooked ever since.

I always start with one of the Alouette flavors and build it from there with different veggies, cheeses and toppings.

Served it with a figure friendly minestrone soup to keep it light.

Alouette Pizzette
Courtesy of Toni

(1) Pillsbury Refrigerated Pie Crust (unbaked) and brought to room temperature
3 ounces (1/2 of container) of Alouette cheese spread
4 ounces of button mushrooms, cleaned and thinly sliced
3 ounces of prepared black olive tapenade
4 Tbl. finely shredded Parmesan cheese

Preheat oven to 375 degrees.

Roll out pie crust on a parchment paper lined cookie sheet.

Spread Alouette cheese all over pie crust.  Fold over edges of pie crust (about 1/2" all around) to frame the crust.

Spread tapenade over cheese spread, add mushrooms and sprinkle with Parmesan cheese.

Bake approximately 30-40 minutes or until pie crust edges are golden brown and cheeses have melted.

Mediterranean Meatballs and Cake Pops

The girls made it home safe and sound from their tournament travels (with one sprained ankle, again).
We are back in full force of schedules this week and in the final month of school.  They are counting down the days for summer to be here and to work on their tans.

They wanted to make a fun dessert over their spring break and since I was trying to keep them busy during that time, we all agreed on attempting cake pops....very spring-like and really sweet and delicious.

I am still on my cream cheese recipe kick and trying to use it all up.  I acquired a Kraft Foods cookbook many years ago (one of those "free with purchase") books, that I absolutely love.

I thought I would try this one out because anything I can make with either olives and/or capers, is a huge hit with my husband.  This one did not disappoint.  Truly easy, good and definitely a keeper.

Mediterranean Meatballs with Couscous
Adaptation from Kraft Foods

1 lb.  ground pork  (I used 1/2 pork and 1/2 ground beef mixture)

1 cup  dry bread crumbs (I had Panko crumbs on hand and it worked perfectly)

1/2 cup  (1/2 of 8-oz. brick) PHILADELPHIA Cream Cheese, softened to room temperature

1/2 cup  finely chopped onions

1/ 4 cup  finely chopped stuffed green olives with pimentos

1 egg

2 cloves  garlic, minced

1/2 tsp.  dried oregano leaves

2 Tbsp.  olive oil

2 cups   prepared marinara sauce

2 cups  hot cooked couscous

1/2 cup frozen peas, thawed

Mix first 8 ingredients until well blended; shape into 24 balls, using about 2 Tbsp. for each. (I used my cookie scoop for easier portioning).

Heat oil in large nonstick skillet on medium heat. Add meatballs; cook 5 to 6 min. or until evenly browned, turning occasionally. Add sauce; simmer on medium-low heat 10 to 15 min. or until meatballs are done

Make your favorite couscous, according to packaged directions.  When couscous is done, add the thawed peas and let warm through.

Serve meatballs and sauce over prepared couscous mixed with peas.

Cheese Souffles

Last night I put my teenagers on a plane for their weekend tournament...and then I cried.  Their last words to me before boarding the plane (other than "I Love You"), "mom, please don't cry".  So, I held it together and then the tears came after they went through the doors.  I never understood why my mom always cried (and still does) at the airport...now, I completely understand.

Know this now, I am not going to make a great (or even good one, for that matter) empty nester.  I hate the quiet, empty house...no commotion or sounds at all (other than snoring dogs)...I even miss their sibling bickering when they are gone.  Theo was also depressed last night, jumping back and forth from my lap to my husband's lap, looking for love and reassurance that his best friend will be coming home.  I have no doubt that our number of labrador retrievers will double, once my daughters leave me and go off to college.

Since I had an over abundance of cream cheese from all the Easter baking this week, here is a great recipe for a quiet, empty nester, date night...served with grilled tri tip steak and caesar salad.

Easiest Souffle Ever

Courtesy of Kraft Foods

6 eggs, separated

1 tub   (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

HEAT oven to 375ºF.

BEAT egg whites in medium bowl with mixer on high speed until stiff peaks form. Beat cream cheese spread in large bowl with mixer until creamy. Add egg yolks; beat until well blended. Gently stir in egg whites until well blended.

POUR into 1-1/2-qt. baking dish sprayed with cooking spray.
** I actually dividided the mixture into 4 ramekin dishes for individual souffles.

BAKE 24 to 26 min. or until top is puffed and golden brown. 

Easter "Cheesecake" Baskets

It is Easter Basket time again for all the little children (and 15 year olds).  We celebrated Easter last weekend, since the girls will be away Easter weekend for volleyball.

We have a tradition at our house that started when the girls were born.  Since we are not really into the overload of candy in the baskets and Easter arrives in the spring, each year the girls get new swimsuits in their baskets to start the summer off.

There is also either a new piece of jewelry, hair accessories, nail polish and lip gloss to top them off.

This year I did bend a bit and put in some extra special candy.  I have become addicted to the television show "The Profit" and saw an episode last month on Sweet Pete's in Jacksonville, Florida.  It was such a charming and touching story of a husband and wife team and the American Dream of owning your own business.

I couldn't resist when I went to their website the next day and saw these darling little gift boxes...so of course, "Add To Cart" I did.

I also made my traditional Mini Cheesecake Easter Baskets that I have been making since forever.  I love these adorable desserts.  Perfectly proportioned and so festive for the spring season.

Mini Cheesecake Baskets
Courtesy of Kraft Foods

12  NILLA Wafers (I used lemon flavored ones this year - yummy)

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened, room temperature

1/2 cup  sugar

1/2 tsp.  vanilla

2  eggs

1-1/2 cups  BAKER'S ANGEL FLAKE Coconut, tinted green

36 small  jelly beans

12 pieces  red string licorice (4 inch each)

HEAT oven to 350°F.

PLACE 1 wafer in each of 12 paper-lined muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Spoon over wafers.

BAKE 20 min. or until centers are almost set. Cool. Refrigerate 2 hours.

TOP with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into cheesecake to resemble the handle of a basket.

How to Tint Coconut: 

Place coconut and a few drops green food coloring in small resealable plastic bag. Seal bag. Shake bag gently until coconut is evenly tinted. (I recommend using food prep gloves, when putting the coconut on the cakes, to avoid staining your hands).

Carrot Cupcakes

Every year I forget how much I love carrot cake.  It's one of those things like St. Patrick's Day...you eat corned beef, cabbage and boiled potatoes once a year and always on that day remember how much you love it.  You swear that you will make it again sometime during the upcoming year...and then you forget again, and never do.

Yep, that's what happens with carrot cake - only remembered at Easter time.  Well, it's that time of year again and I made up a batch of these for both my and husband's offices. I must try to remember to make these more this year - delish.

Carrot Cupcakes with Cream Cheese Icing
Courtesy of Barefoot Contessa

For the cupcakes:

2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts (optional)

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar

**Jelly bean designed "carrot" - optional

Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full.

Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve.

Bunny Bundles

Easter is upon us and just less than a week away.  For the past few weeks, our house has been filled with all the colors of spring and bunnies everywhere, amidst the intermittent snow storms we have experienced.

This weekend is supposed to bring sunny skies, perfect for cleaning up the yards, planting flowers and getting ready for summer, all while remembering and treasuring our blessings during this season of Easter.

Wishing you a very "hoppy" week.

I wish I would take credit for these darling gift jars, but I admit that I saw them on Pinterest, my online addiction and just had to make them for the grandkids this year.  These are truly one of the easiest gift ideas you could make.  I love the versatility of them that could be adapted for holidays all year long.

Bunny Bundles

Mason Jar
Your favorite jelly beans
Peeps marshmallow bunnies
Your favorite mini packaged candy (i.e. mini Snickers, Reese's, etc.)
Colorful fabric, cut 6" x 6"