best dessert recipes

Cashew Rice Pilaf

I am always in the market for a new side dish. I gave up on those boxed mixes long ago - I think it's much more interesting to make it myself, and know what's going in to what I eat! I was intrigued when I found this recipe on allrecipes - the combination of rices, raisins, peas, carrots and cashews was too interesting NOT to try! I'm glad I did - it's really delicious and would be a great dish to make for a crowd. (I didn't look at the number of servings until it was too late - I probably should have halved this recipe! It's a good thing it's so tasty since it will take several - or many - meals to get it eaten up!)

Start by melting the butter in a Dutch oven and then adding the onions, carrots, rice

and raisins.

Cook and stir until the onion is tender, about 3-4 minutes. Then add the onion salt and broth.

Bring this mixture to a boil and then reduce the heat to low; cover and simmer for about 20 minutes or until the liquid is absorbed and the rice is tender. Then stir in the peas

wild rice

and cashews,

and cook for a few minutes until heated through. Garnish with green onions and a few cashews.

One year ago: chocolate raisin cake
Two years ago: white chocolate macadamia nut cookies

Get more inspiration at Foodie Friday, Friday Food, Food on Fridays, Friday Potluck, What's Cookin in the Kitchen, Ingredient Spotlight.

Cashew Rice Pilaf

1 1/2 cups uncooked long grain rice
1 cup chopped onion
1 cup diced carrots
1 cup golden raisins
1/4 cup butter
3 cups chicken broth
1 tsp. onion salt
2 cups frozen peas
1 1/2 cups cooked wild rice
1 cup cashews
1/4 cup thinly sliced green onions

In a Dutch oven, saute the rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. Stir in peas, wild rice and cashews; heat through. Garnish with green onions and a few additional cashews. Serves 12.

and raisins.

Cook and stir until the onion is tender, about 3-4 minutes. Then add the onion salt and broth.

Bring this mixture to a boil and then reduce the heat to low; cover and simmer for about 20 minutes or until the liquid is absorbed and the rice is tender. Then stir in the peas

wild rice

and cashews,

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Chicken Taquitos

Chicken Taquitos are one of my favorite things to get at a local Mexican restaurant. They're deep friend and delicious, perfect for dipping in guacamole and salsa. But I always felt a little guilty about the deep fried part. And now, I can make my own, baked in the oven, that are probably even tastier than the restaurant version! I love when that happens. The other beautiful part? You can assemble these and then freeze them, and bake them directly out of the freezer. Next time I make these, I will likely double the recipe so I can freeze half.

The combination of flavors in this recipe is reminiscent of my all-time favorite Mexican dish, cheesy chicken enchiladas. You can adjust the spices, or even the ingredients to your taste. In the future I will try these with leftover shredded beef or pork, or even a vegetable mixture.

In a mixing bowl, combine the cream cheese, green salsa (I used green taco sauce!)

lime juice, cumin, cilantro,

chili powder,

onion powder, green onions and garlic.

Mix well to combine the spices and the cream cheese and salsa, then add the cheese,

and chicken.

Now prepare the tortillas. You may have a favorite way to warm up corn tortillas, but my favorite way (and I find it to be the most successful way) is to heat them in a skillet individually. This takes a few more minutes than putting them all in the microwave or oven, but I get much better results, and NO rips.

I spray a small skillet with nonstick spray and then put the heat on medium high. I put in one tortilla at a time, and then let it cook for about 6-8 seconds. I flip the pan a little so the tortilla starts to come over the edge,

then I just pick it up with my fingers and quickly flip it over. Let it cook on the other side for about 6 seconds and then remove.

Throw another tortilla in the pan, and while it cooks, put a few tablespoonfuls of the chicken mixture on the lower part of the tortilla

then roll it up tightly.

(Remember to flip the tortilla that's in the skillet!)

Place the taquito on a greased baking sheet, then repeat with the rest of the tortillas. Lightly spray the taquitos with cooking spray then sprinkle with some kosher salt.

Bake for 15-20 minutes or until golden and bubbly. Serve with all your favorite accompaniments: chips, salsa, guacamole, sour cream, queso - the options are practically endless!

One year ago: sesame pork tenderloin
Two years ago: southwestern pot pie, pot roast, strawberry shortcake

Find more fun food ideas at What's Cooking Wednesday, Whatcha Makin' Wednesday, Real Food Wednesday, What's on the Menu Wednesday, What's on Your Plate?, Full Plate Thursday, It's A Keeper, Cooking Thursday, Pennywise Platter, Made it on Monday.

Chicken Taquitos

3 oz. cream cheese, softened
1/4 cup green salsa or taco sauce
1 Tbsp. fresh lime juice
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp onion powder
2 cloves garlic, minced
1/2 Tbsp. dried cilantro (or 3 Tbsp. fresh)
2 Tbsp. sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican cheese
12 - 6" corn tortillas

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

Spray a small skillet with cooking spray and then heat over medium high heat. Place one tortilla in the pan and heat for 10 seconds, then carefully flip and heat for 10 seconds on the other side. Remove and repeat with remaining tortillas.

Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.**

Place the rolled tortilla seam side down on a baking sheet lightly coated with cooking spray. Repeat with remaining tortillas until the mixture is gone. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake at 425 for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream and/or guacamole. Makes 12 taquitos, probably 4 servings.

**if you're freezing them, line the rolled taquitos on a baking sheet and freeze til solid, then transfer to a zip top freezer bag. To use, remove as many as you like from the bag and bake at 425 for 20-25 minutes (no need to thaw).

lime juice, cumin, cilantro,

chili powder,

onion powder, green onions and garlic.

Mix well to combine the spices and the cream cheese and salsa, then add the cheese,

and chicken.

then roll it up tightly.

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Chocolate Banana Cake

Here is yet another recipe to help you use up your freezer banana collection. Surely I'm not the only person with that problem? Maybe we should start a support group.

Or we could just make cakes, sherbet, muffins, bread, bars, smoothies and pies. I like that option.

For this cake, combine the flour, sugar, cocoa,

baking powder, baking soda and salt

in a medium bowl. In a large mixing bowl, combine the brown sugar, bananas

and buttermilk.

Blend well then beat in the eggs. Add in the oil, corn syrup and vanilla.

(I combine all three of those things - putting the oil in first - so that the corn syrup doesn't stick to the measuring cup!)

Now gradually mix in the flour mixture just until combined. Pour into a greased bundt pan

and bake for 45 minutes or until a toothpick comes out clean. Cool in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack. While it cools, you can decide if you want to have it glazed, dusted with powdered sugar, or plain. I chose glaze. Combine the powdered sugar and milk

and whisk until smooth. Drizzle over the cake.

If you want to get really fancy, you could garnish this with banana chips and chocolate chips. I left it plain and it was delicious.

One year ago: Sesame Pork Tenderloin
Two years ago: Banana Oat Bread (that's ironic!), Mini Cheesecakes with Oreo Crusts

Find more great recipes at Mangia Monday, Mouthwatering Monday, Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesdays at 33 Shades of Green, Delectable Tuesday , Let's Do Brunch, My Sweets Party.

Chocolate Banana Cake

1 3/4 cups flour
1 cup sugar
3/4 cup cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 cup buttermilk
1 1/2 cups mashed bananas
3/4 cup brown sugar
2 eggs
1/4 cup vegetable oil
1/4 cup light corn syrup
1 Tbsp. vanilla

Glaze:
1/4 cup powdered sugar
1 1/2 teaspoons buttermilk

Banana chips and mini chocolate chips for garnish, if you wish

In a medium mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a large mixing bowl, blend buttermilk, bananas, and brown sugar. Then, beat in eggs. Stir in oil, corn syrup and vanilla. Gradually fold in flour mixture until just combined.

Pour into prepared greased bundt pan. Bake at 350 for 45 minutes or until toothpick inserted into cake comes out clean. Let cool in pan on a wire rack for 15 minutes.
Remove from bundt pan to cool completely on wire rack.

For glaze, combine powdered sugar and buttermilk and drizzle over cooled cake. Alternatively, dust with powdered sugar. Garnish with banana chips and chocolate chips if you desire. Serves 16.

baking powder, baking soda and salt

in a medium bowl. In a large mixing bowl, combine the brown sugar, bananas

and buttermilk.

Blend well then beat in the eggs. Add in the oil, corn syrup and vanilla.

and whisk until smooth. Drizzle over the cake.

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Greek Chicken Pasta

This is a great weeknight dinner - it comes together quickly and is full of flavor. And the leftovers make great lunches in the following days (if you have leftovers!). It's also a great use for leftover chicken; I used some leftover from making a crockpot roasted chicken earlier in the week. This recipe reminds me of the Mediterranean Casserole, except you don't need to bake it - perfect for warmer weather or for when time is short.

Start by getting the pasta cooking - add the pasta to a large pot of boiling water.

Cook until al dente, then drain. While the pasta cooks, get all the ingredients together for the rest of the dish. I like to have them all ready to go. Look at all these delicious ingredients!

Now, let's get cooking. Melt the butter in a large skillet. Add the chopped onions and saute until they are tender.

Stir in the flour;

blend it in with the onions and butter, then gradually add the broth.

Bring this mixture to a boil, then cook and stir for a few minutes until it thickens up a bit. Now stir in the chicken, cheese,

tomatoes,

olives,

artichokes,

and then the pasta.

Stir it up really well to combine. If you like, you can put this into an oven-proof casserole dish and set it under the broiler for a few minutes to "toast" it. But it's delicious even without that last step!

One year ago: Pesto Pasta Salad with Peas
Two years ago: THE BEST! Sloppy Joes, Broccoli Salad

For more great ideas, visit Foodie Friday, Friday Food, Food on Fridays, Friday Potluck, What's Cookin' in the Kitchen?, Fun with Food Friday.

Greek Chicken Pasta

2 cups uncooked penne
2 Tbsp. butter, chopped
1 medium onion, chopped
1/4 cup flour
1 14 1/2 oz. can chicken broth (or 1 3/4 cups)
2 cups cooked, chopped chicken
1-7 1/2 oz. jar marinated artichoke hearts, drained and quartered
1 cup feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced olives

Cook pasta in a large pot of boiling water til al dente; drain. Meanwhile, in a large skillet, melt butter. Add onion and saute until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 3 minutes or until thickened. Stir in chicken, artichokes, cheese, tomatoes and olives. Stir in drained pasta. If desired, broil for 5-7 minutes until golden brown. Serves 5.

Cook until al dente, then drain. While the pasta cooks, get all the ingredients together for the rest of the dish. I like to have them all ready to go. Look at all these delicious ingredients!

Now, let's get cooking. Melt the butter in a large skillet. Add the chopped onions and saute until they are tender.

Stir in the flour;

blend it in with the onions and butter, then gradually add the broth.

Bring this mixture to a boil, then cook and stir for a few minutes until it thickens up a bit. Now stir in the chicken, cheese,

tomatoes,

olives,

artichokes,

and then the pasta.

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Dad's Favorite Chocolate Chip Cookies

I made these cookies a few years ago and my Dad, after having several, encouraged my sisters-in-law to get the recipe (they live closer!) explaining, "they are really good AND easy to make." That gave us all a laugh, since he could only honestly vouch for their easiness to eat. I think back on that story when making any kind of cookies, but especially these.

This recipe is different than the "standard" toll house recipe. It calls for both shortening and butter which results in a "puffier" cookie with a slightly more cake-like texture. It also has more brown sugar than white, and less salt. In the end, they're just good cookies. And my Dad WAS right, they ARE easy to make.

In a medium bowl, combine the flour, baking soda and salt. Set aside. In a large mixing bowl, combine the shortening, butter, brown sugar and white sugar.

Cream together until smooth, then add the eggs and vanilla.

Beat this together then gradually add the flour mixture, beating just until combined. Stir in the chocolate chips.

Drop by tablespoonfuls on cookie sheets

and bake for 8-10 minutes or until starting to get golden. Cool on wire racks.

Enjoy!

One year ago: cook wild rice in the crock pot!
Two years ago: chicken pot pie, cranberry salad

Find more inspiration at What's Cooking Wednesday, Whatcha Makin' Wednesday, What's on the Menu Wednesday, What's Cooking Wednesday (#2), Recipes I Can't Wait to Try, It's a Keeper Thursday, Full Plate Thursday, Recipe Swap Thursday, Cooking Thursday, Ultimate Recipe Swap, Sweets for a Saturday.

Dad's Favorite Chocolate Chip Cookies

2 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups chocolate chips

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

In a large mixing bowl, cream together the butter, shortening, brown sugar and sugar. Add eggs and vanilla and mix well. Gradually add the flour mixture and beat just until incorporated. Stir in the chocolate chips.

Drop by tablespoonfuls onto cookie sheets. Bake at 375 for 8-10 minutes or until golden. Let rest on cookie sheet for 2 minutes, then remove to wire racks to cool. Makes 3 dozen.

Cream together until smooth, then add the eggs and vanilla.

Beat this together then gradually add the flour mixture, beating just until combined. Stir in the chocolate chips.

Drop by tablespoonfuls on cookie sheets

and bake for 8-10 minutes or until starting to get golden. Cool on wire racks.

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Bistro Mac & Cheese

I love a good macaroni and cheese. But I've never made one, unless you count velveeta shells and cheese. (gasp!) That is, until now. When I found this recipe, I knew I had to try it. This ia a grown up version of mac and cheese with FOUR different cheeses, including a spunky gorgonzola. I took it to a friend's, and also shared with some colleagues, and it won rave reviews all around.

Start by cooking the macaroni in a large pot of boiling water til al dente, then drain. While the pasta is cooking, melt the butter in a medium saucepan, then stir in the flour.

Whisk the flour and butter until smooth,

then add the salt, pepper, onion powder and garlic powder.

Gradually add the milk,

whisking constantly. Bring this mixture to a boil, then cook and stir for 2 minutes or until slightly thickened.

Combine the mozzarella, cheddar,

and gorgonzola.

Add the cream cheese to the sauce,

(I like to cut it into chunks first.) Stir until it's melted, then add the other cheeses.

Finally, add the sour cream, and stir until well combined. Pour the sauce over the drained macaroni.

Serve immediately!

One year ago: hearty wild rice soup
Two years ago: fruit smoothies, soft ginger cookies

For more inspiration, visit Mangia Mondays, Mouthwatering Mondays, Tempt my Tummy Tuesday, Tuesday at the Table, Tasty Tuesday, Delectable Tuesday, Tasty Tueshttp://www.blogger.com/img/blank.gifday at Beauty and Bedlam, Recipe of the week, Make a Food e-Friend, This Week's Cravings.

Bistro Mac & Cheese

1 16 oz. pkg. uncooked elbow macaroni
3 Tbsp. butter
3 Tbsp. flour
2 1/2 cups 2% milk
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. pepper
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3 oz. cream cheese
1/2 cup crumbled Gorgonzola cheese
1/2 cup sour cream

Cook macaroni in a large pot of boiling water til al dente; drain. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk and then salt, pepper and garlic and onion powders. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; add cheeses and stir until melted. Stir in sour cream and drained macaroni. Serves 8.

Whisk the flour and butter until smooth,

then add the salt, pepper, onion powder and garlic powder.

Gradually add the milk,

whisking constantly. Bring this mixture to a boil, then cook and stir for 2 minutes or until slightly thickened.

Combine the mozzarella, cheddar,

and gorgonzola.

Add the cream cheese to the sauce,

(I like to cut it into chunks first.) Stir until it's melted, then add the other cheeses.

Finally, add the sour cream, and stir until well combined. Pour the sauce over the drained macaroni.

Serve immediately!

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Pages

Cashew Rice Pilaf

Chicken Taquitos

Chocolate Banana Cake

Greek Chicken Pasta

Dad's Favorite Chocolate Chip Cookies

Bistro Mac & Cheese