S'more Cupcakes

All the best flavors of a S'more around the campfire, but a little more decadent and delicate. When I was in New York City a few weeks ago we went to a cupcake bakery called Magnolia, and there I saw the very first S'more Cupcake I'd ever seen. That thought had never occurred to me. So, of course we bought it and really enjoyed it. It was good, but I thought with a little tweaking it could be great. And so I talked it over with my mom and we both added a little love to this concept.

The cupcake at Magnolia Bakery had a graham cracker cake and it was good but a little dry and I am a chocolate cake kind of girl. Also, I feel that the best part of the graham cracker ingredient is the texture, that crunch. So, I had to do something about that. Magnolia Bakery had a marshmallow frosting that was good, but by far my favorite part of a s'more is the charred marshmallow, I even like mine a little burnt, so I definitely didn't want to put something out there with the name "s'more" without a charred marshmallow. That's all! So, this is the end result...and I have to say, out of this world, really! It is kind of on another level! They're so good, they're gonna make you cry!

So, we have a graham cracker crust on the bottom, a rich chocolate cake, a little graham sprinkled on top of the cake. Then a thin layer of chocolate ganache, and a Marshmallow Meringue Frosting, charred. And finally, either a Hershey's Chocolate piece or a chocolate dipped graham cracker. A lot of different components, but totally worth it.

GRAHAM CRACKER CRUST

~1 cup of Graham Cracker crumbs, (I just put about 10 crackers in a food processor)

~2 1/2 Tablespoons of melted Butter

~2 Tablespoons of Sugar

Combine in a bowl and then spoon in about one Tablespoon of the mixture into the bottom of each cupcake liner, and press down with the bottom of a cup. Then cook in the oven at 350 degrees for about 4 or 5 minutes.

*You will also use some of the mixture to sprinkle on the top of the unbaked batter right before you put them in the oven.

CHOCOLATE CUPCAKE BATTER INGREDIENTS

*You can use this recipe below which is a really rich and dark chocolatey chocolate or you can use the easier one from this other post, my chocolate truffle cupcakes. This one is still really delicious, but a lot fewer steps! Both are amazing!

1 3/4 cups flour

2 cups sugar

3/4 cups cocoa

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup buttermilk

1/2 cup oil

2 extra large eggs at room temperature

1 tsp vanilla

1 cup hot water with a handful of chocolate chips melted into it.

Preheat oven to 350.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. With mixer still on low, add the hot water mixture just until combined and scrape with a rubber spatula. Put into cupcake liners. Sprinkle with graham cracker crumbs. Bake for about 20 minutes, until done.

CHOCOLATE GANACHE

4 oz. Chocolate chips

a little over 1/3 cup Heavy Cream

1/2 tsp. Vanilla

Melt the chocolate chip and then stir in the cream and when combined add the vanilla. Then put a thin layer on the baked cupcakes. Then add the frosting on top of that.

MARSHMALLOW MERINGUE FROSTING

(By the way, this stuff is amazing, it tastes just like roasted marshmallows by the time you are done!) My mom's Grandmother used to make this frosting all the time. My mom remembered it from the time she was a little girl.

~1 1/2 cups plus 2 Tablespoons sugar

~2/3 cup water

~2 Tablespoons light corn syrup

~6 large egg whites, room temperature

INSTRUCTIONS

Combine the water, corn syrup and 1 1/2 cups of sugar in a saucepan on medium heat and bring to a boil, stirring occasionally until the sugar dissolves. Then, keep boiling without stirring until the syrup reaches 230 degrees. (Clip a candy thermometer to the side of the pan and keep your eye on it.)

Meanwhile, whisk the egg white on medium speed in an electric mixer until soft peaks form. Add the remaining 2 Tablespoons of sugar and combine.

Remove the syrup from the heat when it reaches 230 degrees. Put mixer on medium-low speed and pour the syrup down the side in a slow, steady stream. Raise the speed until stiff peaks form. (For about 7 minutes). Frost immediately.

With a kitchen blow torch, torch the frosting on each cupcake. Then add the garnish.

I decided to garnish them with chocolate covered graham crackers, which is great if you serve them right after, but if they sit for a few hours or overnight, the cracker gets soft and falls over- not so attractive. So, if you want to do them it is really simple- but much simpler would be to just stick a piece of Hershey's chocolate in them and that will last and still taste good.

Chocolate-Covered Graham Crackers

~24 small Graham crackers rectangles

~4 or 5 oz. good Chocolate, chopped up- (I mix dark and milk from the huge candy bars at trader joe's.)

~Less than 1 Tablespoon of crisco shortening

Microwave the chocolate and crisco for a few seconds and then mix until it is combined and completely melted. Then dip the crackers in.

(I love to do this for chocolate covered strawberries or macaroons. It is so easy!)

Because it was Mitchy's birthday I let him handle the blow torch for a while...he loved it!

The longer you let the frosted cupcakes stand, the more the frosting becomes marshmallow-like! I like it better than way.

And...ENJOY!!! We did! They are so good...and so much better than traditional s'mores!

Outrageous Pumpkin Cookies with Penuche Frosting

From the time I was a little girl, my mom has been making these pumpkin cookies every fall season. They are so rich and delicious and every bite melts in your mouth, literally, and they just ooze "fall". They are by FAR the most delicious pumpkin cookies I have ever tasted in my life. (Sorry, pumpkin and chocolate chips just don't do it for me...they are almost there). These cookies have a real depth and almost earthiness that you are looking for in fall comfort foods. The cookies themselves are fluffy and light with a cake-like texture. But the frosting is what really makes them outrageous. The frosting is a cooked brown sugar frosting...you just can't describe it...you have to try it! So, do yourself a favor and make these cookies and just melt into the fall season!

Jade and Micah sharing a cookie...a bite for you, a bite for me.

COOKIE INGREDIENTS:

1 cup butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 tsp vanilla

1 cup pumpkin

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

INSTRUCTIONS:

Cream the butter and sugars together. Beat in eggs and vanilla, and then add the pumpkin followed by the dry ingredients. Bake at 350 for 10-12 minutes.

While still slightly warm, frost with penuche frosting.

FROSTING INGREDIENTS & INSTRUCTIONS:

Combine 6 Tbsp butter and 1 cup brown sugar, boil for 1 minute. Let cool 10 minutes. Beat in 1/2 cup milk or a little more until it’s the right consistency, then beat in 3 to 4 cups powdered sugar. Frost the cooled cookies. And ENJOY them with the ones you love!

Best Bean Dip Ever!

My great friend Rachelle requested this bean dip recipe and so here you are Rachelle...Enjoy!

This is such an easy recipe, you just combine a few things and you have the best bean dip ever!!! It is a real crowd pleaser...you'll be a hit! Warning: It is totally addictive!

INGREDIENTS:

1 cup salsa

3/4 cups sour cream

3 cans of refried beans

1 can of pinto beans, drained

6 oz cream cheese

1 packet of Taco Seasoning

2 cups grated cheddar cheese

INSTRUCTIONS:

Mix first six ingredients together with some of the cheddar cheese. Top with rest of the cheddar and bake at 350 for 25 minutes. Serve with Tortilla chips.

Panna Cotta

(This is not my photo, I just found it on google)

Panna Cotta is an italian dessert, I guess similar to Creme Brulee, but it is not really a custard, because there are no eggs. But it is a really unique and delicate dessert that is seriously one of the best desserts I have ever had. It is very rich and creamy, but also feels a little light and it has a really interesting and amazing texture. It also is a really beautiful and romantic dessert. This is BY FAR, Mitchy's favorite dessert and it is always a real treat when I make it for him! He doesn't care too much about desserts, he likes them, but can do without...but when it come to Panna Cotta, he is obsessed. And he even hints to me that it might be nice to enjoy a little Panna Cotta. I recently went on a trip to New York and Mitch stayed home with the kiddos, so the night before I left, I decided to make a double batch of Panna Cotta and leave it in the fridge for him as a Thank you. I didn't get any pictures of course because I left. But he was in heaven!

This recipe is from Williams Sonoma and it always comes out perfectly.

INGREDIENTS:

1 1/2 cups milk

4 1/2 tsp unflavored gelatin

1/2 cups sugar

1 1/2 cups heavy cream

Optional To Serve on top after they are complete: Chocolate Ganache and Raspberries of Strawberries

Six to Eight ramekins, set on a small baking sheet.

INSTRUCTIONS:

Pour 1/3 of the milk into a saucepan and sprinkle in the gelatin. Let sit until the gelatin softens and swells, about 3 minutes. Add the remaining milk and the sugar and set the saucepan over medium heat. Cook, stirring constantly, until the sugar and gelatin are dissolved. Do not let the liquid boil. Remove from the heat and gently stir in cream and vanilla until blended.

Divide evenly among the prepared ramekins. Cover with plastic wrap and refrigerate until well chilled and firm, at least 8 hours or overnight.

I prefer to serve them in the ramekins. It is much easier and still beautiful. Then I add some chocolate ganache on top of about 1/3 of the panna cotta and then place some Strawberries or Raspberries on top of that and ENJOY!!!

FOR THE GANACHE:

I just melt some chocolate chips and add heavy cream and stir. A good ratio is about 8 oz. of Chocolate to about 1 cup of Cream.

The cold velvety Panna Cotta with the Warm rich chocolate and the tart fruit...TO DIE FOR! Trust me! One of the best desserts I have ever tried or made! Please give this one a shot, you will thank me!

Salade de Provence

Let's take a little trip to Aix en Provence, France in the fall, shall we?

This is one of my all time favorite salads and it is perfect for the fall because it is really fresh and crisp, but also warm and satisfying! It has really earthy flavors and it is perfect for a fall dinner! We originally got this recipe from our close friend and my wedding caterer, Beth Blackwelder...she has a true gift! But we actually changed this around a bit, but she was our original inspiration. It has very few ingredients but they blend and compliment each other beautifully. Please try this one, you will be so grateful you did! Mitch loved this salad too and I cannot get enough of it! I might make it once a week this whole season!!! It is so easy too, and almost no mess, that is one other reason why this will be a staple! Let me know what you think.

INGREDIENTS:

~6-8 oz. Combination of Mache Lettuce (a french lettuce) and Butter Lettuce (There is a box of this combined lettuce at Trader Joe's, it is perfect and it tastes really fresh! But you could actually use any type of lettuce you have, I just prefer this combination.)

~Tiny white potatoes, size of grapes (bagged already, Trader Joes)

~1/2- 1 cup of shredded White Cheddar Cheese (The white cheddar makes all the difference- I actually don't like white cheddar on anything except this!)

~1 or 2 large White onions, diced and lightly sautéed in a little butter and then I roast them with the potatoes to get them really caramelized.

~Extra Virgin Olive Oil

~Salt and Pepper

~Herbs de Provence, dried (You can find them in the dried spices department of your grocery store- This is by far one of my favorite dried herb combinations)

Dressing:

1/3 cup white Balsamic vinegar

2/3 cup canola oil

2 1/2- 3 Tbsp brown sugar

1/2 Tbsp herbs de Provence

(This makes a little more dressing than you need, so you can save about half for another salad.)

INSTRUCTIONS:

Roast potatoes and onions 400 degrees for 30-40 minutes until tender, with olive oil, pepper, coarse salt and Herbs de Provence.

Cool for a few minutes. Assemble salad and serve immediately. ENJOY!

Thai Peanut Cilantro Pizza

This pizza was inspired by the Thai Pizza at CPK, but to tell you the truth, I think this one was much better! Sorry CPK! Obviously it has everything to do with the Peanut Cilantro Sauce!!! But this is now one of my favorite meals of all time! It was better than any pizza I have ever made, without question! I loved every bite~this is a definite must try! And a perfect and exciting way to use my leftovers.

INSTRUCTIONS:

Roll out the Trader Joe's pre-made pizza dough onto the pizza stone and put it in the oven at 425 degrees for about 5 or 6 minutes, just to bake the crust a little before you put the toppings on so that the crust is cooked through at the end.

Then I put a layer of the Peanut-Cilantro Sauce on and add mozzarella cheese, carrots, cabbage, bean sprouts and sesame seeds. And bake for another few minutes until it is done and then sprinkle the cucumbers and fresh cilantro over the top. ENJOY!

Vietnamese-Style Spring & Summer Rolls with a Peanut Cilantro Sauce

This is a meal that I made using the leftovers from the Thai Noodle Salad Recipe. We loved these, they were so easy to make and it was a fun and unique adventure. Now, I have made very few "rolls" in my life, so I seriously need help in the rolling department, but the taste was there. Wrapping spring rolls, and sushi rolls is a real art, and I look forward to perfecting it someday, but not today. The Summer Rolls were refreshing and clean and the spring rolls were hot and crispy and delicious! And the Peanut-Cilantro really brought them to another level! I've said it before, I'll say it again...To Die For! I wanted to add avocado to them, but I didn't have any, but I think it would have added a nice creamy texture...next time.

INSTRUCTIONS FOR SUMMER ROLLS:

~Rice Paper, (I used the Blue Dragon Brand, called "Spring Roll Wrappers", in the Asian aisle in Albertsons. I couldn't find them at Ralphs. And don't confused them with the refridgerated egg roll wrappers. They should be dry and thin like paper until you work with them.)

~Butter Lettuce

~Cabbage, chopped

~Carrots, julienned

~Cucumbers, julienned

~Bean Sprouts

~Sugar Snap Peas

~Avocado, sliced

~Cilantro

~Peanut-Cilantro Sauce, See Recipe in previous post

Follow instructions on the rice paper package, by soaking them in water and drying them and then add the filling, including the sauce. Wrap and Enjoy! (Keep them under a damp cold towel until you serve them.) Add extra sauce on the side for dipping.

INSTRUCTIONS FOR SPRING ROLLS:

~Rice Paper

~Cabbage, chopped

~Carrots, julienned

~Bean Sprouts

~Sugar Snap Peas

~Avocado, sliced

~Rice sticks (they are the really tiny rice thread noodles found at any conventional super market- not Trader Joe's)

~Cilantro

~Peanut-Cilantro Sauce, See Recipe in previous post

*Notice, no lettuce or cucumber, I think they would get soggy.

Saute these ingredients together really lightly and then add then into the rice paper.

Follow instructions on the rice paper package, by soaking them in water and drying them and then add the filling. Wrap and then deep fry them in canola oil. Serve with the Peanut-Cilantro Dipping Sauce and Enjoy!

*Thai Peanut Cilantro Noodle Salad*

This salad is probably one of the best things I have ever eaten! It might be a bit intimidating because there are a lot of unique ingredients in the dressing, but it is totally worth it!!! It is a peanut butter thai style dressing and we always joke that it is good enough to drink- because it pretty much is! If you don't make this I will personally make it for you because everyone should try it, it is that good! Trust me on this one...

*By the way, I always double the dressing just to have some for leftovers and because it is the best thing ever!

INGREDIENTS:

~1/2 cup rice vinegar

~4 Tablespoons smooth peanut butter

~2 Tablespoons chopped fresh ginger

~2 teaspoons Chipotle pepper puree (I get a can of "Chipotle Peppers in Adobo Sauce" and just used the sauce that the peppers are in, the peppers themselves are too hot.)

~2 Tablespoons soy sauce

~2 Tablespoons honey

~2 Tablespoons Hoisin sauce

~1 lime, juiced

~3 teaspoons toasted sesame oil

~1/2 a bunch of fresh Cilantro

~1 cup canola oil

~Salt and freshly ground pepper

(You don't have to have all of the vegetables, just whichever combination you like.)

~1/2 head Napa cabbage, shredded

~1 cup Romaine Lettuce, shredded

~1/2 head bok choy, shredded

~2 carrots, shredded

~1/4 pound snow or sugar snap peas, julienne

~1 cup bean sprouts

~1/2 cup shelled Edemame

~1 red bell pepper, julienned

~1/4 cup coarsely chopped fresh cilantro leaves

~1/2 cup chopped roasted peanuts

~3/4 box of pasta, (you can use any type you would like, even "rice sticks" from Trader Joe's- what they use for pad thai- So good!)

~Grilled lime halves, for garnish and sprinkle with black sesame seeds!

INSTRUCTIONS:

Whisk together in the blender the vinegar, peanut butter, ginger, Chipotle pepper puree, soy sauce, honey, sesame oil, hoisin sauce, lime juice, 1/2 bunch of cilantro and canola oil and season with salt and pepper, to taste.

Combine cabbage, bok choy, carrots, snow peas, cilantro, and lettuce in a large bowl. Add the dressing and toss to combine. Season with salt and pepper. Toss the pasta with sauce and pour onto a platter. Top with the veggies, chopped peanuts, sesame seeds and cilantro. Season with salt and pepper. Drizzle with more dressing. Garnish with grilled lime halves. ENJOY!

See, good enough to drink!!!!

"Waffles of Insane Greatness"

This is another one of my mom's recipe's. She jokingly nicknamed them Waffles of Insane Greatness and they truly are INSANELY GREAT! No joke, I can guarantee that you will never taste waffles this good in your whole life! If you take the time to make this recipe once, you will adopt it as your own and never be able to stray!!! So, please, try them, once again...insanely great! Oh, and don't forget the Homemade Maple Syrup!

INSTRUCTIONS:

6 eggs, separated (Make sure you follow this important step- separating the eggs- so read carefully!)

Beat:

3 1/2 - 4 cups buttermilk

8 Tbsp melted butter

6 egg yolks

1 Tbsp vanilla

Add:

2 1/2 cups flour

1/2 cup cornstarch

1 Tbsp baking powder

2 tsp baking soda

1/2 tsp salt

6 Tbsp sugar

Use the separated 6 egg whites- beat them into a meringue and fold them into the batter last. (A meringue is when the eggs form thick, puffy, white peaks.)

Then, just cook them in your buttered waffle iron. And ENJOY your heavenly breakfast!

I have been completely spoiled my entire life because my mom has never bought syrup from the store, she has only ever made it from scratch, and so I cannot stand the store bought kind, they are all so thick and you can taste the preservatives. Anyway, give this recipe a try and you will be converted for life, and it is so easy. Plus, you can keep it in the fridge and warm it up for next time too!

MAPLE SYRUP:

1 cup brown sugar

1 cup white sugar

1 1/4 cup water

2 tsp Mapeleine (you can usually find this in any store- it is in a little bottle near the vanilla)

3 Tbsp butter

Boil sugars and water for 5 minutes, make sure the sugar is dissolved and not grainy, and then add the Mapeleine and butter.

Best CornBread Ever!!! I mean it!

I firmly believe that this is the best cornbread I have ever had, I got the recipe from my mom of course! This is not a typical recipe for my mom because it calls for bisquick, which my mom would never generally use,(she is more of a "from scratch" kind of girl) but she tried it and fell in love like we all did!

I had to make these corn bread muffins for an Enrichment activity, but I prefer this cornbread in a pan, because it stays more moist that way. So, because it is officially Fall, I know you will all be needing a good cornbread recipe...look no further, my mom has got you covered!

INGREDIENTS:

3 eggs

1 1/4 cups milk

2 1/3 cups Bisquik

1 cup sugar

1 cup cornmeal

2 tsp baking powder

1 stick melted butter

INSTRUCTIONS:

Mix eggs and milk, add other ingredients, and bake in well-greased 9x13 pan at 350 degrees for about 30 minutes.

Texas Sheet Cake

This is the infamous chocolate sheet cake from this post from my family blog. We have had this recipe in the family for years. It is a really quick and easy recipe and this cake is so moist and delicious! You will love it! It is made with buttermilk and so it has a really rich and unique flavor. It is very different than your typical chocolate cake, you will love this "melt-in-your-mouth" dessert!

CAKE INGREDIENTS:

1 cup butter

1/2 cup vegetable oil

1 cup water

2 cups sugar

2 cups flour

1/4 cup cocoa powder

2 eggs, beaten

1 1/2 tsp. baking soda

1/2 cup buttermilk

1 1/2 tsp. vanilla

On the stove, boil the butter, oil and water together. Pour over a mixture of the sugar, flour and cocoa. In a separate bowl, dissolve the baking soda in the buttermilk, and then beat the eggs and add them and then add the vanilla and the salt. Add this to the above mixture. Pour into a shallow baking pan and bake at 350 degrees for about 25 -28 minutes, may vary with each oven. Frost the cake when it is still warm. (About 10-15 minutes out of the oven). That is how it keeps its moisture.

FROSTING INGREDIENTS:

1 cube butter

1/3 cup buttermilk

4 cups powdered sugar

1/4 cup cocoa

1 tsp. vanilla

Melt butter and add buttermilk. Pour into a powdered sugar and cocoa mixture. Beat well and add vanilla. Spread on the warm cake. If bringing to a party, sometimes I cut them in squares before-hand and serve them up like brownies. This cake is delicious served with vanilla ice cream! You will love it, almost as much as Micah!!! ENJOY!

Café Rio Nachos: Best Leftovers Ever!!!

I'm no photographer, so these pictures really don't look that great...but they really are so good! Mitchy is obsessed with them and this is the way to do leftovers! Because they don't taste like your typical leftovers. Every time we make the salad we make sure to make enough for leftovers because we look forward to them just as much as the original dinner, if not more. It's really nice to make dinner and know that it will last and be exciting for at least a second dinner.

HOW TO ASSEMBLE:

Begin with a layer of tortilla chips. Grate cheddar cheese over the top. Add a layer of rice, corn and black beans. Then bake in the oven at 400 degrees until the cheese is melted and the rice and beans are hot. Once you take it out of the oven add diced tomatoes, diced avocado and cilantro and then drizzle the Cilantro Tomatillo Salad Dressing over the top. Squeeze a little lime on top, and Enjoy! And trust me, you will!

Café Rio Salad

This meal is a real treat! I always look forward to making it and eating it, and also to my husbands face when he gets home and sees that we are having Café Rio! I love the Café Rio Salad and I got this recipe from Tracy Bruce and I am not sure where she got this recipe, but it is so good that I never feel the need to go to Café Rio again. The salad dressing is what really makes it! Put it on anything...it makes everything better! I've also added a few things that I really like. This is not your typical salad! It is the kind of salad that your husband will like too! (And the kiddos.)

INGREDIENTS FOR SALAD:

~Tortillas ( I definitely prefer the uncooked tortillas, you have to put them in a pan and cook them for about a minute or two! They really make a big difference, but it is still good with pre-made tortillas, heated.)

~Rice (recipe below)

~Black Beans

~Romaine Lettuce, chopped

~Tomatoes, diced

~Avocados, sliced

~Cheddar Cheese, shredded

~Creamy Cilantro Tomatillo Salad Dressing (recipe below)

~Cilantro

~Tortilla Strips (recipe below) (Or, if you don't want to make them, you can just crush come tortilla chips)

~Lime

HOW TO ASSEMBLE THE SALAD:

Cook or heat the tortilla and melt a thin layer of cheddar cheese on one side. Once melted, put on a plate open-faced.

Spoon a layer of rice, a layer of black beans and layer of corn.

Then top with a good layer of lettuce. Add a little more cheddar cheese, some tomatoes, and some avocado.

Then add the salad dressing and finally top with the tortilla strips (or crushed tortilla chips). Then finish off with a squeeze of lime and some fresh cilantro.

Café Rio Rice

3 cups rice

4 cups water

4 tsp vegetable bouillon

1 Tbsp butter

1/2 of an chopped onion

4 tsp minced garlic

1/2 bunch cilantro, chopped

1 can diced green chiles

1/2 tsp salt

Saute onion and garlic with butter until onion is soft. Add rice and water and all other ingredients and bring to a boil. Reduce heat to low, cover and steam for about 15 – 20 minutes.

OR

2 boxes Spanish style Rice-a-roni

1/2 chopped onion

2 Tbsp butter

4 tsp garlic

1 bunch cilantro

1 small can diced green chiles

1 seasoning packet

2 cups water

Saute onion and garlic in butter. Add the rice-a-roni, seasonings, and water and cook as package directs.

Creamy Cilantro Tomatillo Salad Dressing

1 pkg Hidden Valley Ranch Dressing mix

1 cup mayonnaise

1/3 cup buttermilk

1 cup cilantro, chopped

2 cloves garlic

1/2 tsp cayenne pepper

3 tomatillos, outer leafy skin off (pictured below) You can find them at about any grocery store, I have NOT seen them at Trader Joe's though.

Put all ingredients in a blender. Chill before serving and it will thicken. My favorite thing!!!

Tortilla Strips

2-4 tortillas cut into strips, I just use scissors.

Saute in a pan with a little butter.

Add a little salt OR garlic salt to taste.

Then add a squeeze of lime.

Saute all together until crispy! These are so good! And adds a great crunch to the salad!

ENJOY!