Rhubarb Strawberry coffee cake

3 cups diced fresh rhubarb, cut into 1 inch pieces
1 (16 oz) package frozen sliced sweetened strawberries thawed
1 cup sugar
1/3 cup cornstarch

3 cups flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/8 tsp cinnamon
1 cup butter

1 cup buttermilk
2 eggs, slightly beaten
1 tsp almond extract

¾ cup sugar
½ cup flour
¼ cup butter
¼ cup flaked coconut

Combine the rhubarb and strawberries and cook about 5 minutes. Combine the sugar and cornstarch and add to the fruit. Cook until bubbly and thickened. Set aside and cool

In a large mixing bowl combine 3 cups flour, 1 cup sugar, soda, baking powder, salt and cinnamon. Cut in 1 cup butter until the mixture resembles fine crumbs. In a separate bowl, combine the buttermilk, eggs, and almond extract and beat; add to the dry ingredients, stirring just to moisten. Spread half of the batter in a greased 13 x 9x2 pan. Spread the cooked rhubarb filling over this and spoon the remaining batter in small mounds on top of the filling.

Make the topping by combining ¾ cup sugar and ½ cup flour, cut in ¼ cup butter until the mixture resembles fine crumbs. Add the flaked coconut. Sprinkle the topping over the batter. Bake in a 350 degree oven for 40-45 minutes.


I don't use the coconut but you totally can.

Quick Chicken Mole

I know Cino de Mayo is long gone, but this is the first chance I have had to post our Cinco de Mayo meal this year. Even though it is now June it is worth you trying!

2 tsp Olive Oil

1 medium onion (chopped)

2 Cloves garlic-crushed

2 tsp chili powder

2 tsp unsweetened cocoa

1/4 tsp ground cinamon

1/4 cup chicken broth

1 TBSP creamy peanut butter

1 TBSP tomato paste

1 (2-2 1/2 lbs) rotiserrie chicken

Cut into large pieces.

1/4 cup cilantro leaves (chopped)

1/4 cup golden raisins

Cooked rice.

In nonstick skillet, heat oil over medium heat, add onion and cook 5 minutes. Add garlic, chili powderm cocoa and cinamon cook 1 minute stirring constantly. Stir in chicken broth, peanut butter and tomato paste. Add raisins heat to boiling. Add chicken pieces to skillet. Reduce heat to med-low cover and simmer about 5 minutes to blend flavors, turning chicken pieces over halfway through to coat all sides with sauce. Sprinkle chicken with cilantro. Serve chicken and sauce over rice.

Baked Chicken Taquitos

Baked Chicken Taquitos
recipe & photo found here.
Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken

1 cup cheese
small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Warm tortillas in microwave so they are soft and pliable. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately.

the perfect chocolate chip cookie

as seen on good things utah....2 sticks butter
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup granulated sugar
1 1/4 cups packed brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
12 oz bag milk chocolate chips

Heat oven to 350 degrees F.
Melt the butter in a medium saucepan over low heat.

Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.

Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough*, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 11 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.

*the secret is to chill the dough overnight. the cookies turn out fluffier and chewier! (are those even real words?)