Extra Credit #2 -

I don't think this quite counts as a full recipe...but this is a tasty shrimp, corn, tomatoey thing that I fixed up on the burner for Adam and I when we returned back from the trip...it was supposed to be a microwave meal, but I cooked it on the burner instead and added the corn, garlic salt, and some parmesan cheese before putting it over some greens!

Here's a picture of the recipe in the cookbook - I'll try to type it in one of these days - it's over at Adam's apartment right now!

Recipe #4 - Here's a few pics of the yummy Mac 'N Cheese recipe that bf Adam and I made to feed our road trip crew one night on the roadtrip...

The recipe came from the excellent book given to us by his parent's for Christmas called, "Cook This, Not That" - by the people who wrote the book "Eat This, Not That" about dining out healthily. The book shares recipes that taste just as good as things you would get out in restaurants but are much healthier for you!

The Mac 'n Cheese we made had prosciutto in it, special "Japanese-style" Panna bread crumbs, and we added some extra steamed broccoli for vegetables - tasty! We doubled the recipe which made waaaay to much food - we took home too many leftovers to eat - oh well, double the practice,right?

Alright - I am way behind on my updates - I've been busy cooking up a storm!

Recipe #3 Puppy Chow (for a Valentine's Day Group Roadtrip):

Ingredients

* 9 cups Rice Chex Mix

* 1 cup chocolate chips

* 1/2 cup peanut butter

* 1/4 cup butter

* 1/4 teaspoon vanilla

* 1 1/2 cup powdered sugar

Directions

1. Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.0

2. Pour over Chex cereal, scoop into a large plastic ziplock freezer bag, sprinkle with powdered sugar and shake well to coat.

3. Place plastic bag in freezer to let cool. Keep in freezer until ready to serve.

Recipe courtesy of Grouprecipes.com

With a little help from my boyfriend (mostly on the first step), I made a double batch to use up all 13 cups of Rice Chex in the box that I bought - so far it's been popular - and there's still some more in my boyfriend's freezer - yummy!

I am THRILLED that I got my first donation today - a huge thank you to Alex McMillan!!

I also whipped up a yummy snack with more leftovers from the bean dip creation for my boyfriend and I while I was cooking it the night before...basically I fried up...minced garlic, diced onion, bacon, and canned corn with some monterey jack cheese - can't remember if we put in salt and pepper or not - a tasty and spontaneous treat!

Recipe #2 - Black Bean Dip for a Super Bowl Party on February 7th!

I used some of the leftover ingredients from the previous bean dip to try out an entirely new creation - I'm not sure which was my favorite - the last dip is more bacon-ey but they both turned out well!

Here's the recipe:

Black Bean Dip

By Pamela

Tagged with black bean dip tex mex

This spicy, "tex-mex" styled dip with corn and black beans is sure to

please your guests.

Cook Time: 0

Prep Time: 0

Average Rating: 5

1 (15 oz) can black beans, liquid removed and rinsed

1/2 cup shredded Monterey Jack cheese

1/2 cup corn kernels, fresh

1/2 cup onion, chopped

2 cloves garlic, finely chopped

1/4 cup fresh cilantro, chopped

3/4 cup tomatoes, chopped

1/2 cup Picante sauce, mild

1 tbsp fresh lime juice

1 tsp ground cumin

1 tsp chili powder

1 tsp vegetable oil

Partially mash beans in a medium sized mixing bowl (they should

remain slightly chunky). Heat oil in a medium sized saucepan, on

medium heat. Mix in onion, garlic and sauté for 4 minutes. Add

beans, corn, tomato, Picante sauce, cumin, chili powder and cook for

5 minutes (or until thickened). Remove the pan from heat, and stir in

cheese, cilantro and lime juice. Continue stirring until the cheese

has melted, and serve.

Fromhttp://www.grouprecipes.com/

Here's a close-up of the new food processor that I used to make my first bean dip - I got it off of Craigslist and it works great! :)

Alright - Recipe #1 Done - Bean Dip for Games Night on February 4th - and I put my new food processor to use!

For those of you curious folks, here is the recipe:

YOu Havent Had Bean Dip TIll Youve Had This Bean Dip

By Wynnebaer

Tagged with full of flavorful

This dip is so full of great flavors...Serve with crudite or tortilla

chips

Cook Time: 10

Prep Time: 10

Average Rating: 5

6 slices bacon

3/4 cup onion, finely chopped

1 tbl. garlic, finely chopped

1/2 tbls. chili powder

1/2 tbls. cumin

1 can cannellini beans, rinsed and drained

1/2 cup grated Monterey Jack cheese

1/4 cup sour cream or plain yogurt

1 tbls. lemon juice

Cayenne, to taste

Salt and Pepper to taste

In skillet, cook bacon until crisp

Transfer to paper towels and pour off all but 2 tablespoons fat

Cook onion and garlic with salt and pepper to taste until tender

Add chili powder and cumin and cook for a minute

Add beans and cook, stirring, 5 minutes

In food processor, puree bean mixture with all remaining ingredients

except bacon until smooth

Crumble bacon and stir into dip

Refrigerate

Serve at room temperature

Fromhttp://www.grouprecipes.com/