Cake Mix Cookies as easy as 1-2-3

For a relief society activity I have to take a dessert to share and since I have a whole stash of cake mixes I decided to take some yummy and super simple cake mix cookies.

The formula is as easy as 1,2,3
1-cake mix (strawberry and lemon make great cookies, but you can choose your cake mix)
2-eggs
1/3 cup oil.

Mix it all together and put small dollops of the batter on a cookie sheet. (I usually use parchment when making cookies) cook at 350 for 5-7 minutes.

Frosting: For strawberry cookies- melt some strawberry jam and add powder sugar and drizzle over warm cookies. For lemon cookies mix lemon juice with the powder sugar and drizzle over warm cookies.

Enjoy a simple, yummy, sweet dessert!

I know it might seem a little early to start making soups but here in Leadville at night it is getting chili so I deiced to try this recipe. It has no meat which is nice to have every once and a while. I really enjoyed it and so did the rest of my family. It full of really yummy veggies. You could make it a lot easier if you wanted to by substituting canned tomatoes instead of fresh and frozen corn instead of fresh.

Succotash-Salsa Soup

INGREDIENTS

4 heirloom or 6 plum tomatoes

2 tbsp. EVOO

2 ears corn, kernels scraped from the cob

1 medium zucchini, finely diced

2 fresno or jalapeño chile peppers, thinly sliced or finely chopped

1 red bell pepper, chopped

1 red onion, chopped

3–4 cloves garlic, finely chopped

1 tbsp. ancho chile powder or other mild to medium-hot chile powder (about a palmful)

1 1/2 tsp. ground cumin (about 1/2 palmful)

Salt and pepper

4 cups chicken or vegetable stock

1 can (15 oz.) black beans, rinsed

A small handful cilantro leaves, chopped

1 lime, juiced

2 cups lightly crushed blue-corn tortilla chips, such as Xochitl

1 cup crumbled queso fresco

DIRECTIONS:

Bring a medium pot of water to a boil. With a small knife, make “X” marks in the skin at the base of the tomatoes. Place a large bowl of ice water close to the stove. Boil the tomatoes for 30 seconds, then transfer to the ice bath. Peel and finely chop.

While the water comes to a boil, heat a soup pot over medium-high heat with the EVOO, 2 turns of the pan. Add the corn and cook until lightly browned, about 2 minutes. Add the zucchini, chiles, bell pepper, onion, garlic, ancho chile powder and cumin; season with salt and pepper. Cook, stirring frequently, for about 10 minutes. Add the stock, beans and chopped tomatoes and cook to combine and thicken a little, 5 to 6 minutes. Turn off the heat and stir in the cilantro and lime juice; season with salt and pepper. Top with the tortilla chips and queso.

I try to make at least one new recipe a week and this is the one for this week. I made it tonight and it was super fast and easy. It was kind of fun because it taste exotic but there was nothing to it. I followed the recipe except I used light coconut milk and probably only used about 1 tbls. of oil to cut down on the fat. I served it over brown rice with steamed brocoli on the side.

SHRIMP IN COCONUT CURRY

INGREDIENTS:

2 serrano chiles, halved and seeded

1 carrot, peeled and quartered

1 onion, quartered

3/4 oz. fresh ginger, peeled

2 tbsp. vegetable oil

13.5-oz. can coconut milk

1 1/2 tsp. curry powder

1 lb. peeled, deveined shrimp

Salt

DIRECTIONS:

Pulse serranos, carrot, onion and ginger in food processor. Heat oil in skillet over medium heat; add vegetables and cook to soft en, 3 minutes. Add coconut milk and curry powder and bring to simmer; add shrimp and simmer until cooked through, 3 to 5 minutes. Season with salt and serve over rice.

Breanne, this is one of my favorite soups for using eggplant. It is full of yummy veggies but really filling and my kids love it too! I hope this helps.

Vegetable Stew (Giambotta)

Recipe courtesy Rachael Ray

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

25 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1/4 cup extra-virgin olive oil plus some to drizzle
• 1 bay leaf, fresh or dried
• 3 cloves garlic, 2 chopped, 1 whole cracked from skin
• 2 onions, sliced
• 2 large potatoes, peeled and chopped
• 1 eggplant, chopped
• 1 zucchini, chopped
• 1 red bell pepper, seeded and chopped
• Salt and pepper
• 1 (28-ounce) can fire roasted diced tomatoes
• 1 cup stock, chicken or vegetable
• 1/2 cup torn or chopped basil (10 to 12 leaves)
• 4 (1-inch thick) slices whole-grain crusty bread
• 1/2 cup grated pecorino

Directions

Preheat broiler.

Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.

Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

I just was given two large egg plant and I have no idea what to do with them!
Does anyone have any good recipes for egg plant?

This is what I am making for dinner tonight which is funny because I usually have veggies and hummus as a side. Good job Breanne!







TURKEY CURRY ON FLATBREAD

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 onion, chopped
1 tablespoon curry powder
1 pound ground trukey
1/2 cup feta or goat cheese, crumbled
1 cup plain whole milk yogurt, perferably Greek
Grates peel and juice of 1 lemon
1 large tomato, coarsely chopped
1/4 cup flat-leaf parsley leaves, finely chopped
Salt and pepper
4 pitas or other flatbread, warmed

DIRECTIONS:
1. In medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and curry powder and cook, stirring, until the onion is softened, about 5 minutes. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Stir in the cheese until blended. Remove from the heat and stir in the yogurt, lemon peel and lemon juice; set aside.

2. In a small bowl, mix tomato, parsley and remaining 1/4 cup olive oil; season with salt and pepper.

3. Place a warm pita on each plate, top with the turkey curry and tomatoe salad and fold over.

White Bean Hummus

This is a good hummus recepie if you don't have any chickpeas. If you do you can substitute them for the beans. This is a cool and delicious snack- and their is no (or almost no) guilt after eating it!!

2 garlic cloves

1 tsp chopped fresh rosemary

2 15 oz cans great Northern Beans, drained and rinsed

3 Tbs lemon juice

3 Tbs tahini

3/4 tsp salt

1/4 tsp ground red pepers

1/4 cup olive oil

Garnish: paprika

Pulse garlic and rosemary until minced. Add beans and process until smooth. Add remaining ingredients and mix together until smooth.

Cover and chill 1 hour. Garnish if desired. Serve with crackers, slices cucumbers, pepper slices or any tasty veggi. Makes 3 cups.