Southwest Salad with 

Cilantro Honey Lime Dressing

Southwest Salad is the perfect salad for any occasion. Filled with lettuce, black beans, cheese, veggies and topped with a fresh cilantro honey lime dressing. 

Image is off abountifulkitchen website

https://abountifulkitchen.com/southwest-salad-with-cilantro-honey/

 PREP TIME 30 MINUTES 

 Serves 12 AS A MAIN DISH

Ingredients

SALAD:

1 1/2 large heads Romain lettuce (about 15-18 cups) washed and dried

1 small bag frozen corn white or yellow, or fresh, 3-4 large cooked and cut off cob

1 can black beans washed and drained

2 avocados chopped (not too soft) choose avocados that are fairly firm

1 bunch green onions sliced

4-5 Roma tomatoes chopped, or about 3 cups of cherry or grape tomatoes, cut in half

1 red pepper chopped

1 1/2 cup Pepper Jack Cheese grated

1 1/2 cups Colby cheese grated

DRESSING:

1 cup cilantro rinsed, remove stems

1 cup mayonnaise

4-6 tablespoons fresh lime juice

lime zest from one lime

2 tablespoons honey

sea salt

pepper

1/8 to 1/4 teaspoon cayenne

FOR SALAD:

Chop lettuce into bite size pieces. Place lettuce in large serving bowl.

IF NOT USING IMMEDIATELY, LAYER IN THE FOLLOWING ORDER:

Lettuce

black beans

corn

peppers

green onion

avocado

tomatoes

grated cheeses

Instructions

For Dressing: 

Chop cilantro. Whisk together in bowl rest of ingredients, add fresh cilantro. Add more lime, honey or cayenne to taste.

Toss salad with dressing just before serving, or serve dressing on the side of salad. If serving on side, double dressing.

Recipe Notes

Use Romaine full heads, not Romaine hearts (Costco) You will be happier with the dark green color.

Important to drain veggies well and spin salad until dry. If you take the time to do this, the salad will last for up to three days if not tossed with dressing.

Layering in the order given will insure that the cheese won't get soggy, and the avocados will stay fresh(er) with the tomatoes layered on top. Romas, or grape tomatoes are best for this salad.

I like the look when hand chopping part of the Cilantro for the salad. You can throw all of the ingredients into a blender or use an immersion blender to make the dressing, then chop a few tablespoons by hand to get the larger leaf look in the dressing.

If you want more of a Taco-style salad, add some chopped cooked chicken and tortilla or corn chips.

If you want to make this a main dish salad, cook chicken breast halves, cool and chop when completely cooled. Add to salad with  veggies. 

The BEST Lemon Bars

 The Best Lemon Bars

https://www.averiecooks.com/the-best-lemon-bars/

Not my photo. It's off the website.

prep time 15 MINUTES cook time 30 MINUTES total time 45 MINUTES

These classic lemon bars pack a punch of big time lemon flavor, without being too tart or too sweet! Perfect for spring and summer baking!

INGREDIENTS

For the Crust

 1/2 cup unsalted butter (1 stick), very soft

 1 cup all-purpose flour

 1/4 heaping cup confectioners' sugar

 1 tablespoon cornstarch

 pinch salt, optional and to taste

For the Filling

 2 large eggs

 1 cup granulated sugar

 1/2 cup lemon juice, or to taste (about 2 juicy medium lemons; see note below)

 2 tablespoons half-and-half (whole milk or cream are okay)

 1/2 teaspoon vanilla extract, optional and to taste

 1/2 teaspoon lemon extract, optional and to taste

 2 tablespoons all-purpose flour

 2 teaspoons lemon zest loosely packed, or to taste (see note below)

 confectioners' sugar, for dusting

INSTRUCTIONS

For the Crust:

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

In a large bowl, combine all crust ingredients and cut the butter into the dry ingredients with a pasty cutter or just stir and mash with a spoon until a sandy, crumbly mixture forms. I do it by hand because it's easy, fast, and I don't have to wash out my food processor; but use one if you prefer.

Transfer crumbly mixture to prepared pan and using your fingertips, press crumbs down to form an even flat layer of crust.

Prick crust with a fork haphazardly in a dozen places so air and steam can escape while it bakes. If air bubbles form while baking, prick them down and return pan to oven.

Bake for 12 to 15 minutes, or until crust has just barely set. It should not be golden or browned at all, it should still be white. You just want it to stick together and it doesn't need to be cooked through fully since pan is going back in the oven to bake filling.

While crust bakes, make the filling.

For the Filling:

In a large bowl, combine eggs, sugar, lemon juice (start with ¼ cup and increase to taste; I find that using less than ½ cup isn't intense enough, but add to taste), half-and-half, optional vanilla (I used it even though it's not traditional), optional lemon extract (I don't find it necessary and omitted it), and whisk until smooth.

Add the flour and whisk until lumps are gone.

Add lemon zest (add to taste, starting with 1 teaspoon but I prefer 2 teaspoons) and whisk to combine.

Pour mixture over crust. Bake for 15 to 20 minutes (I baked for 18), or until the top has just set and isn't jiggly in center. Some movement and looseness is normal and desired, you just don't want it liquid-like or runny; slicing into some looseness is fine, liquid is not. Top will be yellow and lemon-colored, but not browned.

Allow bars to cool at room temperature for at least 1 hour.

Cover pan and refrigerate for at least three hours, or overnight, before slicing and serving.

Optionally, dust with confectioners' sugar before serving.

NOTES

Store extra bars in an airtight container in the refrigerator for up to 5 days.

NUTRITION INFORMATION: YIELD: 9 SERVING SIZE: 1

Amount Per Serving: CALORIES: 324TOTAL FAT: 12gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 70mgSODIUM: 38mgCARBOHYDRATES: 52gFIBER: 1gSUGAR: 39gPROTEIN: 3g

Chocolate Bundt Cake

If you are looking for the best chocolate cake recipe, you've found it! You will need a glass of milk to wash down this rich and chocolaty cake!

4.84 from 113 votes

https://www.twopeasandtheirpod.com/chocolate-sour-cream-bundt-cake/

So I made this for Izzy's birthday and left the cake with them during the time of COVID-19 so in other words I didn't try it but they said it was REALLY good! These are my photos below. I didn't get a great picture but oh well. I added grated chocolate bar and sprinkled powered sugar on top because I thought the frosting wasn't sweet enough.

PREP TIME

15 minutes

COOK TIME

45 minutes

TOTAL TIME

1 hour

SERVINGS

12

Ingredients

For the cake:

•  1 cup unsalted butter plus more for the pan
•  1/3 cup cocoa powder we use Dutch process
•  1 teaspoon kosher salt
•  1 cup water
•  2 cups all-purpose flour plus more for the pan
•  1 3/4 cups granulated sugar
•  1 1/2 teaspoons baking soda
•  2 large eggs
•  1/2 cup sour cream or plain Greek yogurt
•  1 teaspoon pure vanilla extract
• 
  

For the chocolate glaze:

•  4 ounces bittersweet chocolate finely chopped
•  1 1/2 tablespoons corn syrup
•  1/2 cup heavy cream
•  1 1/2 tablespoons granulated sugar

Instructions

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Nutrition Facts

Chocolate Bundt Cake

Amount Per Serving

Calories 462Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 15g75%

Cholesterol 87mg29%

Sodium 359mg15%

Potassium 147mg4%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 36g40%

Protein 4g8%

Vitamin A 725IU15%

Vitamin C 0.1mg0%

Calcium 38mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Mint Chocolate Chip Cookies

Big, soft cookies filled with Andes Mint Candies, Mint Chips and Chocolate Chips. Mint and chocolate in every delicious bite! No chill time; you can enjoy these Mint Chocolate Chip Cookies in 30 minutes! 

 This photo is off the website.

https://celebratingsweets.com/mint-chocolate-chip-cookies/

I REALLY LOVE these cookies! I love the mint chips in them!!!

Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 20
Calories: 176kcal
Author: Allison - Celebrating Sweets

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened slightly
1/2 cup light brown sugar packed
1/4 cup granulated sugar
1 large egg
1/2 teaspoon pure peppermint extract (I didn't use but would be good)
1 1/2 cups mint chips, chocolate chips and/or chopped Andes candies see note

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a small bowl combine flour, baking soda and salt. Set aside.

In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 1-2 minutes, scraping the bowl as needed. Add egg and peppermint extract and beat until combined.

Slowly add the flour mixture, beating until just combined. Add 1 cup of mint chips/Andes/chocolate chips (the rest will be reserved for topping the cookies).

Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets. Using the remaining 1/2 cup mix-ins, top each ball of dough with a few chips/candies (this makes for a prettier cookie).

Bake the cookies for 7-10 minutes until the edges are just beginning to turn golden brown and the very center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary.

Place the baking sheets on wire racks and allow the cookies to cool completely.

Notes
I used a combination of mint chips, chocolate chips and chopped Andes Mints. Feel free to use any variation of these. I highly recommend the Andes Mints.

Nutrition
Calories: 176kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 20mg | Sugar: 16g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.7mg

The Best Chocolate Sheet Cake. Ever.

YUP!!! This is easy and delicious and requires a lot of butter!!!! The family loves it especially Josh and I. Jed prefers the chocolate fudge cake though. -Annette

https://thepioneerwoman.com/cooking/the_best_chocol/

Prep: 20 Minutes
Level: Easy
Cook: 20 Minutes
Serves: 24

Description

This is is absolutely, without a doubt, The Best Chocolate Sheet Cake. Ever. It’s moist beyond imagination, chocolatey and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite.
Ingredients

FOR THE CAKE:

2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

FOR FROSTING:

1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Preparation
Note: I use an 18x13 sheet cake pan. (A regular size cookie baking sheet or slightly bigger)

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Soft and Chewy Oatmeal Chocolate Chip Cookies

https://sallysbakingaddiction.com/oatmeal-chocolate-chip-cookies/#respond

I really liked these cookies and the cinnamon flavor in them. I made the dough and then added chocolate chips to half the dough and added raisins to the other half.

★★★★★4.9 from 114 reviews

• Prep Time: 1 hour, 10 minutes
 
• Cook Time: 14 minutes
 
• Total Time: 1 hour 24 minutes
 
• Yield: 22 cookies

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With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!

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Ingredients

• 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
• 1 teaspoon ground cinnamon (optional)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 Tablespoon unsulphured or dark molasses*
• 2 teaspoons pure vanilla extract
• 3 cups (240g) old-fashioned whole rolled oats
• 1 and 3/4 cups semi-sweet chocolate chips*

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Instructions

1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
5. Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!
7. Cookies stay fresh covered at room temperature for up to 1 week.

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Notes

1. Special Tools: KitchenAid Stand Mixer, Measuring Cups & Spoons, Silpat Baking Mat, Baking Sheet, Cooling Rack, and Sally’s Cookie Addiction Cookbook
2. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
3. Molasses: 1 Tablespoon of molasses helps give these cookies incredible flavor. If you don’t have any, simply leave it out. Do not replace with anything else. Likewise, cinnamon adds flavor as well. Not necessary, but it sure is tasty!
4. Chocolate Chips: I like using 1 and 1/4 cups regular size chocolate chips and 1/2 cup mini chocolate chips. Varying sizes ensure more chocolate in each bite. You can, of course, just use 1 and 3/4 cups regular size chocolate chips. You can even try 1 cup chocolate chips and 3/4 cup raisins. Yum!

SOUTHWEST CHICKEN SKILLET

https://www.skinnytaste.com/southwest-chicken-skillet/

I REALLY liked this meal a lot and it is healthy!!!

5

9

5

SP 

303

 Calories

PREP TIME:20 mins

COOK TIME:15 mins

TOTAL TIME:35 mins

YIELD:4 SERVINGS

COURSE:Dinner

CUISINE:American

Southwest Chicken Skillet with Corn and Zucchini is the perfect veggie-loaded dinner made all in one pot!

INGREDIENTS

For the chicken:

• 1 1/2 lb boneless, skinless chicken thighs cut into 1-inch thin strips (for breasts see notes)*
• 2 teaspoons olive oil
• 1 tablespoon Mexican Seasoning Mix, see below
• 1/2 teaspoon kosher salt

Vegetables:

• 1 large red bell pepper sliced into thin matchsticks, about 1 cup
• 1 cup frozen or fresh corn kernels
• 2 cloves garlic, minced
• 1 1/2 teaspoons Mexican Seasoning Mix
• 14 ounces zucchini or summer squash, sliced 1/8-inch-thick (2 medium)
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh lime juice, about 2 small limes
• 2 tablespoons fresh cilantro, chopped
• Cotija cheese, crumbled (optional)

Mexican Spice Mix:

• 2 tablespoons of chili powder
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon oregano
• 1 teaspoons smoked paprika
• 1 tablespoons ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper

INSTRUCTIONS

• In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.
• Heat a large skillet over high heat. Add remaining teaspoon oil to the skillet.
• Add the chicken and toss to coat. Cook 4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
• Add bell pepper, corn, and garlic to the empty skillet. Sprinkle with the Mexican seasoning. Continue cooking over medium-high heat, stirring frequently, until the peppers soften slightly, about 5 to 8 minutes.
• Add the zucchini, season with remaining salt and cook, stirring often until the zucchini softens slightly, about 4 minutes.
• Return the chicken back to the skillet, add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables.
• Remove from the heat. Sprinkle cilantro and Cotija if desired.

NOTES

If using breast instead of thighs, Freestyle Points are 1 per serving. Calories 202.

Serving: 2cups, Calories: 303kcal, Carbohydrates: 18g, Protein: 36g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 160.5mg, Sodium: 586mg, Fiber: 4g, Sugar: 4.5g

Blue Smart Points:5

Green Smart Points:9

Purple Smart Points:5

Points +:7