Swiss Tacos

Since we grew up in Midway, UT we have a special place in our hearts for all-things-Swiss. Swiss Days was a highlight every year. These Swiss Tacos were always a staple at that venue. Now we can make them at home! ~BJ

Swiss Tacos
recipe by Mimi 

SAUCE
1 1/2 lbs. ground beef
1/2 medium onion
2 cans enchilada sauce
1 can tomato sauce
1 can beans, refried or kidney
1 lb. grated cheese
1 head lettuce, chopped
1 onion, diced

Fry ground beef with onion. Add sauce and beans. Simmer for 1/2 hour.

INDIAN FRY BREAD
4 cups flour
1 Tbs. baking powder
1 tsp. salt
1 1/2 cups warm water

Mix dry ingredients together well. Add water, mixing into a smooth ball. Break off a portion and pat into a large patty. Fry in HOT oil until golden brown on both sides. Top with sauce, lettuce, tomato, onion and cheese.

Pumpkin Pancakes

Pumpkin is sooo good for you. It helps with your complexion, it gives your skin a healthy glow. Who doesn't love pumpkin? ~BJ

Pumpkin Pancakes
recipe by Allrecipes

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 Tbs. oil
2 Tbs. vinegar
2 cups flour (you could use whole wheat flour)
3 Tbs. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt

In a bow, mix together milk, pumpkin, egg, oil, and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a a separate bowl. Stir into the pumpkin mixture just enough to combine.  Heat griddle or frying pan. Pour 1/4 cup for each pancake. Brown on both sides. Serve with whipped cream and maple syrup.

Pumpkin Pie Bars

My good friend made this for our Annual Halloween Party and it was so delicious. If you like pumpkin cheesecake then this is for you!~BJ

Pumpkin Pie Bars 

recipe found on Pinterest 

Ingredients

• 1-3/4 cups graham cracker crumbs
• 1-1/3 cups sugar, divided
• 1/2 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 5 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• Whipped topping and ground nutmeg, optional
  

Directions

• In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish.
• In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.
• Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.
• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
• In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.
• Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired. Yield: 15 servings.
  

Chocolate SUPER Shake

 This really is a SUPER shake. It is full of antioxidants and protein. It is also a sweet but healthy treat for those late afternoon cravings or great as an after-work-out shake.~BJ


Chocolate Super Shake
original recipe by BJ

2 cups milk
2 cups spinach
1/3 cup cocoa powder
1 Tbs. honey
1/4 cup flax seed
1 scoop protein powder
1 cup of ice

Throw all ingredients into the blender and blend for a few minutes or until everything is smooth.

Apple Pie Oatmeal

 Perfect for a cold morning. You don't need to add anything after this is done cooking. It is full of flavor.~BJ


Apple Pie Oatmeal
original recipe by BJ

3 apples, peeled and diced
4 cups water
2 cups oatmeal (I used instant)
2/3 cup brown sugar
1/4 cup butter
1 tsp. cinnamon

Boil the water then add diced apples. Add cinnamon and bring to a boil. Then add oats, return to a boil then lower to a simmer. Simmer for a few minutes then add sugar and butter. Stir until combined and serve warm.

Autumn Soup

I love fall days! The air is getting crisp and I feel the intense need to eat soup with homeade bread. After going to the grocery store, I saw those premade tortellini (spelled wrong?) packages. I threw it in my cart and decided to make something with it. When I got home, inspiration hit and I made the most satisfying soup ever! It tastes fantastic when you top it with fresh parsley and shredded cheese. If your grocery store has the pre-cut butternut squash, buy it. I think the convenience is well worth the money.
-Christine

1 package of tortellini (the spinach kind tastes great)
3 cups of chicken broth
2 cups of diced and peeled butternut squash
1 pound of italian seasoned sausage (turkey sausage works well too)
1 can of diced tomatoes
1 onion, diced
1 Tbl canola oil

*Over medium high heat, saute onion in canola oil. Add the sausage and crumble in the pan with your spatula. Cook until no longer pink. Add the broth, tortellini, squash and tomatoes. Bring to a boil for 2 minutes. Reduce heat to low. Simmer until squash is tender (but not mushy!). Enjoy with fresh parsley and shredded cheese.

Chocolate Caramel Tarts

 

 I found this naughty treat on Pinterest...tried it...LOVE it!!!! It came from My Baking Addiction Enjoy this little goodie! I know my pictures are not very pretty but the sun went down and I needed to act fast before I ate them all! ~BJ

 

Chocolate Caramel Tarts

Yield: 12 Servings

Ingredients:

FOR THE CRUST

1 1⁄2 cups flour
1⁄4 cup plus 1 tablespoon dutch-process unsweetened
cocoa powder
1⁄4 teaspoon. kosher salt
10 tablespoons unsalted butter, cubed and softened
1⁄2 cup plus 2 tablespoons. confectioners' sugar
2 egg yolks, room temperature
1⁄2 teaspoon pure vanilla extract

FOR THE CARAMEL

1 1⁄2 cups sugar
3 tablespoons light corn syrup
1⁄4 teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extract

FOR THE GANACHE

1⁄2 cup heavy cream
4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
Vanilla Fleur de Sel for garnish (optional)

Directions:

1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients. Divide dough into 12 tartlets using a greased muffin tin. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F, prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.
2. Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340° or until mixture resembles a light caramel color. Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.
3. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.