2 cups prepared brown rice
1/2 cup white onion

2 roma tomatoes cubed
1/4 cup fresh cilantro
juice of one lime
1 teaspoon
1 teaspoon cumin
dash red pepper
1/4 cup shredded Mexican cheese blend

Chop onion, tomato and cilantro.  Add this to the brown rice.  Add in lime juice, spices and cheese blend.  Serve with cooked chicken or as a side dish.  Serves 4

Yields about 20 nachos

4 oz 1/3 less fat cream cheese

1 jalapeno sliced into thin circles

8 oz fresh crab meat shredded

2 tablespoons fresh chopped cilantro

1 teaspoon cumin

1/4 teaspoon cayenne pepper

1 1/2 cups Mexican blended shredded cheese (reserve 2 tablespoons)

20 multigrain tortilla chips

Preheat oven to 375.  Mix cream cheese with an electric mixer until smooth.  Add cilantro and spices.  Using a wooden spoon stir in crab and 2 tablespoons mexican cheese blend.  Evenly spread on tortilla chips.  Top with cheese and one jalepeno slice.  Bake at 375 for 10 minutes until cheese melts.

My blog deserved a special treat for it’s one year birthday so I decided to make something simple but sweet.  If you have ever had the pleasure of eating a Sprinkles Cupcake you know the pure joy they bring to your taste buds!  I found the recipe for the Sprinkles Strawberry cupcake online and decided it was perfect for the blog!  I decorated the Risëcups like mini birthday cakes!  The idea was sent to me from one of my best friends…thanks M! 

Recipe for Strawberry Cupcakes

2/3 cups whole fresh strawberries

1 1/2 cups all purpose flour sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup milk

1 teaspoon pure vanilla extract

1/2 cup butter room temperature

1 cup sugar

1 large egg room temperature

2 large egg whites, room temperature

Preheat oven to 350 degrees.  Line a 12 cup muffin pan with paper liners.  Place strawberries in small food processor and process until purred.  In a medium bowl whisk together flour, baking powder and salt.  In a small bowl mix together milk, strawberry puree and vanilla. 

Using an electric mixer cream together butter and sugar.  Reduce mixer speed to medium and slowly add in eggs and egg white just until blended.   Reduce the mixer to low and slowly add in half of the flour mixture and then the milk mixture.  

Add the remainder of the flour mixture and mix together just until blended. 

Divide batter evenly among prepared muffin cups.  Bake for 22-25 minutes. 

Transfer to wire rack and cool completely before icing.  Use buttercream or your favorite icing.  Enjoy!

1/4 cup vegetable oil

1/4 cup honey

1/4 cup brown sugar

1 teaspoon pure vanilla extract

3 cups old-fashioned rolled oats

1 1/4 cups sliced almonds

1 cup dried cherries

1 cup sweetened flaked coconut

1/4 cup flax seeds

Preheat oven to 300.  Line a rimmed baking sheet with parchment paper (no wax it will stick to the granola).  In a small saucepan over low heat stir together oil, honey, brown sugar and vanilla until the sugar has dissolved.  In a large bowl combine the oats and remaining ingredients.  Add in the warm honey mixture and stir until everything is coated.  Spread the granola on the baking sheet and bake for 30 minutes.  Stir half way through baking.  Remove from the oven and cool completely.  Break the granola apart and enjoy!

2 tablespoons olive oil

5 turkey sausage links (cassings removed)

1 sweet onion diced

2 large zuchinni diced

2 cloves of garlic

1 cup dry white wine

8oz cut leaf frozen spinach

1 teaspoon dried basil

dash of salt

dash of pepper

2- 14oz cans diced Italian tomatoes

3 cups chicken stock

9oz fresh cheese tortellini

1/2 cup fresh grated parmesean cheese

In a large Dutch oven or pot cook the sausage in olive oil and add the onion through pepper to the pot.  Cover and cook for about 10 minutes until sausage is cooked through and not pink.  Add in the tomatoes and chicken stock.  Bring to a boil and add in the cheese tortellini.  Reduce the heat to a simmer and cook covered for about 10 minutes.  Serve with fresh grated parmesean cheese.

Don’t you love the cute heart containers?  I found these in my gift wrap collection I have on hand at home.

8 cups of popped corn (1 bag of microwave popcorn popped)

3 cups crushed corn tortilla chips

2 cups Kix cereal

1 – pound of white chocolate

1 bag of M&M’s

Melt chocolate in microwave.  Mix together popcorn, tortilla chips and Kix cereal.  Pour melted  chocolate over popcorn mixture and stir to coat all pieces.  Add in M&M’s and stir.  Lay out on a waxed jelly roll pan.  Chill for one hour.  Break apart and serve.  **Make sure to mix in M&M’s last or they will melt from the hot white chocolate. ***

Then I got a little crafty and decided to add on sugar hearts to the peanut butter icing.  It makes them look festive…don’t you think so?

Peanut Butter Icing

4 oz cream cheese – soften

1/2 cup peanut butter

1/2 stick butter – softened

1 cup powder sugar

** Blend together until smooth and add to your favorite cupcake or eat if off the spoon!

Now one last picture just for you!

**Check pricing for RiseCups on RiseCup page**

YUM!

Chicken Adobe Cheese Dip 

Chicken Adobe Cheese Dip

Amazing Guacamole 

Amazing Guacamole

 Chicken Philly Sandwich 

Chicken Philly

Rise’s Popcorn Mix

6oz Baker’s Brand white choclate baking squares

1 dozen large ripe strawberries, cleaned

1/2 cup crushed almonds

1/2 cup sweetened shredded coconut

1/2 cup valentine colored nonpariels

1/2 cup mini chocolate chips

Melt chocolate in microwave according to manufacturers instructions.  Lay out wax paper on a flat surface and place 1/2 cup almonds down on one piece and repeat with the rest of ingredients.  Using a sheet pan place a piece of wax paper on a sheet pan.  Create an assembly line starting with the bowl of melted white chocolate, toppings then shet pan with wax paper on the end. Holding the strawberry by the stem dip into the white chocolate and immediately roll into one of the toppings.  Lay flat on the sheet pan.  When all strawberries have been dipped, place the sheet pan in the fridge until they have hardened.  (about an hour).  Serve and enjoy!