It's Alive!

It has been a bit crazy the last couple of months and I feel bad that I have been a bit anti-social. With my two classes, my new calling as primary president, sickness, family stuff, and housework, I have been a bit swamped. I just thought I would let everyone know that I am still alive and we are all doing well. We are still as busy as can be, but busy is good. I want to say thank you to everyone who has helped us get through this rough spot and have been patient with my unreliability. You are the best!

Family-Size Baked Burrito

2 plum tomatoes, thinly sliced

3 cups diced cooked chicken

1/2 cup chopped onion

1/2 lime

3/4 cup thick and chunky salsa

1 garlic clove, pressed

1 1/2 cups (6 ounces) shredded colby & Monterey Jack cheese blend, divided

4 burrito-size flour tortillas (11-11 1/2 inches)

1 can (9 ounces) bean dip

Assorted toppings such as shredded lettuce, sliced pitted ripe olives, snipped fresh cilantro

1) Preheat oven to 450. Thinly slice tomatoes; set aside. Dice chicken and chop onion. Juice lime half into a bowl. Add chicken, onion, salsa, and pressed garlic. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally. Stir in 1/2 cup of the cheese.

2) Arrange tortillas in an overlapping circular pattern on a flat pan so they touch in center and extend over edge of pan. Starting in center, spread bean dip over tortillas forming a 10 x 10-inch square. Spoon chicken mixture evenly over been dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.

3) Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles; serve with assorted toppings, if desired.

Yield: 8 servings

Hawaiian Dip With Fruit Kebabs

Dip

3/4 cup milk

1/2 cup sour cream

1 package (3.4 ounces) vanilla instant pudding and pie filling

1 can (8 ounces) crushed pineapple in juice, undrained

1/2 cup sweetened flaked coconut, toasted, divided

1 lime

Kebabs

6-8 cups assorted fruits such as apples, bananas and pineapple cut into 1-inch chunks, cantaloupe and honeydew melon balls and whole strawberries and grapes.

1. For dip, combine mild, sour cream and pudding mix in small bowl whisk until smooth.

2. Stir in pineapple with juice and 1/3 cup of the coconut. Zest lime to measure 1 teaspoon zest Juice lime to measure 1 teaspoon juice. Stir lime zest and juice into dip. cover and refrigerate at least 30 minutes before serving.

3. For kebabs, alternately thread fruit onto twenty-four 6-inch wooden skewers. Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with kebabs. Yield: 12 servings

Salt Water Taffy

1 cup sugar

1 tablespoon cornstarch

3/4 cup light corn syrup

2/3 cup water

1 teaspoon salt

2 tablespoons butter

2 teaspoons vanilla (or 1 teaspoon other oil based candy flavoring)

Grease a 9 x 9 x 2–inch baking pan. In a 1 1/2–quart saucepan, mix sugar and cornstarch. Stir in corn syrup, water, and salt. Add butter. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260 degrees on a candy thermometer, or until a small amount of mixture dropped into very cold water forms a ball that is hard enough to hold its shape, yet pliant. Remove from heat, and stir in vanilla.

Pour into prepared pan. Let stand until cool enough to handle. Butter fingers and pull taffy until it has satin-like finish and light color. Pull into long strips, 1/2–inch wide. With scissors, cut into 1–inch pieces. Wrap individual candies in wax paper. Makes 1 pound

Greek Pasta Salad

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon white sugar
• 2 1/2 cups cooked elbow macaroni
• 3 cups fresh sliced mushrooms
• 15 cherry tomatoes, halved
• 1 cup sliced red bell peppers
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped green onions
• 1 (4 ounce) can whole black olives
• 3/4 cup sliced pepperoni sausage, cut into strips
• 
  
• In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.
• 
  

Baklava

2 cups honey
1 cup sugar
1 cup water
1 tablespoon grated orange rind
1 teaspoon cinnamon
14 philly (filo or fillo) pastry sheets
1 cup butter, melted
2 cups toasted and/or roasted nuts* chopped fine

One day in advance:
Bring honey, sugar, water, orange rind, and cinnamon to a boil. Continue boiling over low heat for 10 minutes. Remove from heat and save 1 cup for later use.

Preheat oven to 350 degrees F.

Grease a shallow baking pan and line with 4 pastry sheets**, brushing each one with butter. Extend sheets over the rims of the pan. Spread 1/2 cup mixed nuts evenly over sheets. Sprinkle them with some of the syrup and melted butter. Cover with 2 sheets, brushing each with butter. Repeat procedure 3 times. Cover the last layer of nuts, syrup and butter with the last 4 sheets brushing each with butter.

Press the pastry sheets firmly against the rim of pan and trim with a sharp knife if needed. Cut through the top layer of phyllo diagonally to make 24 equal diamond shapes. Bake for 30 minutes, then increase the heat to 400°F and bake an additional 15 minutes or until golden brown.

Pour the cooled syrup on top and let cool. Slice all the way through previous cuts to make 24 diamond-shaped bars. Brush the top with the remaining butter.

The Baklava will keep 2-3 weeks in a cool dry place.

*Almonds, pecans, walnuts, pistachios

** Keep phyllo sheets from drying out by placing a damp, clean dish towel over them until they are ready to use.

A Master of Professional Communications and Published Author

This weekend was Jeff's graduation from Westminster College for his Masters in Professional Communications. We spent all day yesterday at graduation events in celebration of his accomplishments. To be perfectly honest, as incredible as Jeff's accomplishments have been, the graduation seemed a little fake because he doesn't actually finish until August, so the celebrations yesterday didn't provide as much closure as I would have liked. Don't get me wrong, it was fun watching Jeff be hooded and receive his diploma (even if it was empty) and he looked very distinguished in his robes, but it won't mean anything for another three months. Honestly, it has been other things that have happened this week that have proven how extraordinary Jeff is and how hard he has worked.

Most of you probably know that Jeff has been working on writing a book for his final project (like a thesis) for his Masters program. I won't go into the details of the book. You can find that out if you visit his blog (there is a link under my friends). It is enough to say that he has been working very hard on the writing and research for the past 2 years. Well this week he finished this first draft. It is 176 pages and over 50,000 words of sweat and toil. I am so proud of him. Now he just needs to revise and edit and then he can get it published. His professor that is editing for him has no doubts that it will be published. I agree.

There is another cool thing that happened this weekend. We got home from the graduation ceremonies yesterday (completely exhausted from the length) and were about ready to collapse, when Jeff discovered a manila envelope from the LDS church distribution center sitting on our end table in the living room. When he inquired after it, it was discovered that this was yesterday's mail. He opened it and removed two copies of the June 2009 New Era along with a letter of congratulations. Yes, Jeff has a story that has been published in this months New Era (page 24)! We were so excited we couldn't contain ourselves. My husband is a published author and well on his way to his next publication! I almost feel like a celebrity!

To see his work online, visit:

http://www.lds.org/ldsorg/v/index.jsp?vgnextoid=024644f8f206c010VgnVCM1000004d82620aRCRD&locale=0&sourceId=c7a39ffc50481210VgnVCM100000176f620a____