Friday, January 30, 2009

Cooking for the KICK OFF, Part 2

Today, I received recipes from my second, and final, partner in the Cooking for the KICK OFF recipe swap. These are the recipes that Marci sent me:

Ranch Tortilla Roll Ups

1 (8 oz.) sour cream
1 (8 oz.) cream cheese
1 (2 or 3 oz.) can chopped black olives
1 (2 or 3 oz.) can chopped green chilies--I usually use green onions I chop up 2 or 3
1 c. shredded Cheddar cheese
1 pkg. Original Hidden Valley Ranch dressing mix
1 (8 oz.) pkg. tortilla shells
Salsa for dipping

Mix cream cheese, sour cream and Hidden Valley dressing until smooth. Add black olives, green chilies and Cheddar cheese. Spread a thin layer onto tortilla shells and roll up. Refrigerate and cut into slices. Dip into salsa.


2 lg. cucumbers, peeled, seeded and grated fine
1 sm. onion, grated fine
1 c. sour cream
1 block cream cheese (8 oz.)
Salt & Pepper to taste

Mix all ingredients well. Serve with vegetables of choice or for dipping with crackers. I personaly like it with tortilla chips


2 tbsp. vegetable oil
2 yellow onions, sliced in 1/2 inch rings
2 green bell peppers, seeded & sliced into 1/2 inch strips
1 pepper, seeded, sliced into 1/4 inch slices
Optional: 1 jalapeno pepper, seeded & chopped fine (this will add fire - omit if milder fajitas are preferred)
3 to 4 whole boneless, skinless chicken breasts, sliced into strips 1/2 x 2 inch
1/2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. cumin
1/4 c. fresh, mild salsa
1 pkg. fresh, lg. flour tortillas


Freshly grated Monterey Jack or cheddar cheese
Chopped fresh tomatoes
Fresh salsa
Sour cream

Saute onions and peppers in oil over medium heat until onions are translucent. Increase heat to high and add chicken and saute quickly until chicken is just cooked through, about 5 to 10 minutes. Add salt, pepper, cumin and salsa and turn heat to low. Simmer for 5 minutes.
Heat tortillas by either 1) putting 3 (2 inch) slits in top of plastic tortilla bag and heat on high in microwave for 3 minutes or 2) wrap tortillas in foil and heat in 350 degree oven for 10 minutes.

Serve fajitas by placing 1/4 cup of chicken mixture in center of tortilla that is warm, add desired condiments and fold edges over center and roll up tortilla burrito-style.

Serves 12

Oreo Chunk Brownies

1 lb (4 sticks) unsalted butter
1 lb semi-sweet chocolate chips or chopped semi-sweet chocolate
6 ounces unsweetened chocolate, chopped
2 Tbs instant espresso powder
7 large eggs
2 Tbs pure vanilla extract
2¼ cups granulated sugar
1¼ cups all-purpose flour, divided
1 Tbs baking powder
1 tsp salt
4 cups broken Oreos (about 40 cookies- 1 package)

1. Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.
3. In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
4. In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining ¼ cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.
5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.

Cheddar-Chive Beer Bread

3 cups self-rising flour
½ cup granulated sugar
2 Tbs freshly chopped chives
¾ cup shredded sharp cheddar cheese
One 12oz. bottle of good beer
¼ cup butter, melted

1. Preheat oven to 350 degrees F.
2. Stir together first 5 ingredients and pour into a lightly greased 9x5" loaf pan.
3. Bake for 45 minutes. Pour melted butter over the top and bake an additional 10 minutes.

This bread is good with a garlic or bacon type dip

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