Charred Corn and Radish Salad

4 ears fresh corn

1 bunch radishes, thinly sliced

½ sweet onion, chopped fine

¼ cup cilantro, chopped

2 roma tomatoes, diced

½ teaspoon salt

1 teaspoon black pepper

Zest and juice from one lime

Shuck and clean corn. Grill 15-20 minutes over medium flame, turning frequently. Corn will become slightly blackened. Remove corn kernels from the cob. In a medium bowl, combine corn and remaining ingredients. Chill.

Fajitas

1 flank steak

3 cloves garlic, minced

¼ cup cilantro, chopped

1sweet onion, ¼ diced, ¾ sliced thin

½ jalapeno, chopped fine

1 teaspoon red chili flakes (divided)

1 teaspoon salt

1 teaspoon black pepper

Juice and zest from two limes

1 red bell pepper, julienned

1 green bell pepper, julienned

1 tablespoon vegetable oil

Flour tortillas

Shredded cheddar

Sour cream

Combine steak, garlic, cilantro, ¼ diced onion, ½ teaspoon red chili flakes, salt, pepper, lime zest and juice in a large plastic zipper bag. Marinate 30 minutes. Heat grill. Grill steak to medium, let rest 10 minutes. Meanwhile, heat oil in large skillet. Add ½ teaspoon red chili flakes, sliced onions, and peppers. Saute till slightly softened. Slice meat against the grain into thin strips. Serve with warmed tortillas, cheese, and sour cream. Great with Pico de Gallo.

Leftover Cranberry Sauce Muffins

1 cup sugar
1 egg, beaten
2 cups flour
2 teaspoons baking powder
1 cup milk
1/4 cup melted butter
2 1/2 teaspoons vanilla
3/4 cup leftover cranberry sauce
1 orange zested and juiced

Combine sugar and egg, beat well. Combine flour and baking powder. Add to sugar mixture, alternately with the milk, beginning and ending with the flour mixture, beating well after each addition. Stir in butter and vanilla. Fold in cranberries orange zest, and orange juice. Spoon into greased muffin pans, filling 2/3 full. Bake at 375°F for 15-20 minutes.

Cranberry Sauce

1 pound fresh cranberries, wahsed and dried
2 cups sugar
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

In a medium pot, combine the cranberries, suar, and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to simmer and add cinnamon stick, allspice, and nutmeg. Simmer 5 to 7 minutes. Add orange juice and zest. Chill. Remove cinnamon stick before serving.

Pico de Gallo

6 roma tomatoes, diced

1 sweet onion

1 jalapeno, chopped fine (remove seeds and ribs for milder salsa)

½ cup fresh cilantro leaves

1 teaspoon salt

2 garlic cloves, minced

Juice and zest from a lime

Combine all ingredients. Enjoy!

Megan’s Blender Salsa

2 cans stewed Mexican style tomatoes

1 onion, quartered

1 jalapeno, quartered (remove seeds and ribs for milder salsa)

½ cup fresh cilantro leaves

½ teaspoon garlic salt

½ teaspoon garlic powder

Place all ingredients in the blender. Chop until desired consistency. Serve with tortilla chips.

Layer Dip

1 can hot bean dip

2 avocados, mashed

1 cup sour cream

1 tablespoon taco seasoning mix

2 tomatoes, diced

1 small can sliced black olives, drained

8 ounces shredded mild cheddar

Mix sour cream and taco seasoning together. Set aside. Layer ingredients in 9x13 pan in the following order: bean dip, avocado, sour cream mixture, tomatoes, olives, cheese. Chill for at least one hour before serving with corn tortilla chips

Chocolate Chip Cookies

1 cup margarine

½ cup sugar

½ cup brown sugar

1 egg

1 small package dry instant vanilla pudding

1 teaspoon vanilla

1 teaspoon baking soda

2 ½ cups flour

½ cup semi-sweet chocolate chips

½ cup milk chocolate chips

Preheat oven to 350F. Cream together margarine and both sugars. Add egg, pudding mix, and vanilla. Beat till light and fluffy. Add baking soda and flour. Mix gently. Stir in chocolate chips by hand. Drop by heaping teaspoon onto ungreased cookie sheet. Bake 10 minutes or until golden brown.

5 Cheese Lasagna Rolls

1 pound ground Italian Sausage
1 t. salt
1 t. pepper
1 t. Italian seasoning
1/2 t. garlic powder
1/2 c. ricotta cheese
1/2 c. cottage cheese
1/2 c. Parmesan cheese
1/2 c. mozzarella cheese
4 ounces cream cheese, softened
1 beaten egg
10 lasagna noodles
1 jar marinara sauce

Preheat oven to 400F. Cook noodles in well-salted boiling water. (These only need to be partially cooked; they will finish cooking in the oven.) Meanwhile, in a large skillet, brown sausage; season with salt and pepper. Add Italian seasoning, garlic powder, ricotta, cottage cheese, Parmesan, and 1/4 cup mozzarella cheeses. Stir in egg. Drain noodles and separate by lying them flat on a cookie sheet. Spoon meat and cheese filling along the length of each noodle, leaving 1 1/2 inches at on end unfilled. Loosely roll each noodle and place them in a 9x13 pan. Cover with marinara. Cover lasagna rolls with tin foil and bake 40 minutes. Uncover; top with remaining mozzarella and bake uncovered for 15 minutes.

Breakfast Casserole

1 pound pork sausage
6 eggs
2 cups milk
1 teaspoon salt
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

In a skillet, brown and crumble sausage. Drain and set aside. In a large bowl, beat eggs. Add milk and salt. Stir in bread cubes, cheese, and sausage. Pour into a greased 9x13 baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350F for 40 minutes or until a knife inserted near the center comes out clean.