Anyone wanna sign up?

I guess People for the Ethical Treatment of Animals could have been more convincing with the letter the group sent to Ben and Jerry's. PETA recently asked that the company move from producing its ice cream with cow's milk to making it with human breast milk, instead. I've already started hearing jokes about how that production line would function.

Here's an excerpt from PETA's letter to the company:

"If Ben and Jerry's replaced the cow's milk in its ice cream with breast milk, your customers — and cows — would reap the benefits ... The breast is best! Won't you give cows and their babies a break and our health a boost by switching from cow's milk to breast milk in Ben and Jerry's ice cream? Thank you for your consideration."

The whole letter can be found here.

The response from Ben and Jerry's:

"We applaud PETA's novel approach to bringing attention to an issue, but we believe a mother's milk is best used for her child."

Plus, they'd have to change the company name to Ben and Jerry's Moms' Ice Cream. Personally, I just don't think Cherry Garcia would be the same. Babies would love it, though.

Tater-tot casserole

This tater-tot casserole is really easy and versatile. You can stuff as many veggies into it as you want. I got rid of a bunch of zucchini from our garden this way. It tasted great. The tater tots make it hearty, so just an 8x8 pan should do for most families.

THE RECIPE:

1/2 lb. ground beef
1 small onion, chopped
1 can cream of mushroom soup
1/4 c. milk (optional)
3 c. frozen mixed vegetables (or chop your own fresh)
1 c. shredded cheddar cheese
16 oz. frozen seasoned tater tots

Brown onion with meat, then spoon into 8x8 baking dish. Mix in soup, milk and veggies. Top with cheese, then potatoes. Bake for 45 minutes at 375 degrees.

Honey, lime home!

These honey-lime chicken enchiladas are fabulous. What a unique twist on an old favorite. I have already made these twice since I snagged the recipe from my friend at phe/MOM/enon, who got it from someone else. This is one of those recipes that require me to repeat the ingredients when I hear about them: "honey and lime, huh?" Now that I've experienced it, my answer is an ecstatic "you betcha!"


THE RECIPE:

6 Tbsp. honey
6 Tbsp. lime juice
1 tsp. chili powder
1/2 tsp. garlic powder
1 lb. chicken, cooked and shredded (I boil it)
8-10 flour tortillas
1 lb. monterey jack cheese, shredded (I used colby jack)
10 oz. green enchilada sauce
1 c. cream

Mix the first four ingredients and toss with chicken in a plastic baggie. Marinate for a half-hour or more, if desired. Fill tortillas with chicken mixture and cheese, reserving about 1 cup cheese to sprinkle on top. Mix green sauce with cream and any leftover marinade. Pour over enchiladas, ensuring that it seeps underneath. Sprinkle with cheese and bake, uncovered, at 350 degrees for 30 minutes.

*Note: Even mild green sauce is quite spicy for this wimp, so the cream really helps downplay the heat.

Only one left

These brownie cookie bars were good, because anything with that name would have to be, but I thought the brownie part was more like a chocolate cookie than a brownie. I'm used to richer, moister brownies. So, the whole thing for me was like a thick two-flavored cookie, which is just fine. I liked them best after they cooled.

THE RECIPE:

Mix the following ingredients in order:
3/4 c. butter
1 c. granulated sugar
1 c. brown sugar
3 eggs
1 tsp. vanilla
2 1/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt

Split dough evenly in two bowls.

To one bowl add:
1 Tbsp. melted butter
1/3 c. cocoa

To the other bowl add:
1/4 c. flour
1 c. semi-sweet chocolate chips

Spread brownie mixture in the bottom of a greased 9x13 pan. Spread cookie batter evenly on top. Bake at 350 degrees for 30 minutes.

Muy bien

This is a great take on taco salad. It uses Fritos, of course, as many great taco salads do. The new ingredient for us was Catalina dressing. It's like a Mexican hat dance in your mouth. And truly, you can't get much easier than this.

THE RECIPE:

1 lb. ground beef
1 can diced green chiles
1 medium onion, chopped
1 can corn, drained
1 can black beans, rinsed and drained
1 bag lettuce or 1 head lettuce, chopped
1 10-ounce bag regular Fritos
Chopped fresh tomato
Catalina dressing

Brown ground beef with chiles and onion. Toss together with remaining ingredients and top with dressing. Feel free to adjust ingredients to suit your family's taste buds. Serves 6.

*Note: If you anticipate having leftovers, you may consider letting individuals mix their own ingredients so you can store them separately afterward. The Fritos will become soggy in the fridge.

Back in time

This brownie pudding recipe came from the January 1944 issue of Better Homes and Gardens magazine. It's OK, but it's not sweet or rich enough for me. We're used to eating a lot more sugar than our grandparents did. Really, I mostly enjoyed it for its historical value.

THE RECIPE:

1 c. flour
3/4 c. granulated sugar
2 T. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 T. cooking oil
1 tsp. vanilla
1/2 c. chopped walnuts
3/4 c. packed brown sugar
1/4 c. unsweetened cocoa powder
1 1/2 c. boiling water

Grease an 8x8 baking pan and set aside. In a medium bowl, stir together flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, oil and vanilla. Stir in walnuts. Pour batter into baking pan. In a small bowl, stir together brown sugar and 1/4 cup cocoa. Stir in boiling water. Slowly pour water mixture over batter in pan. Don't mix. Bake at 350 degrees for 40 minutes. Cool on wire rack for 45 minutes. Serve warm with vanilla ice cream, if desired.

Mean, green broccoli cuisine

This broccoli salad is sweet and savory. I can't think of a better way to eat my veggies.

THE RECIPE:

Florets from two medium-large broccoli crowns, chopped
1/4 c. chopped red onion
1 c. sunflower nuts
1/2 c. raisins or Craisins
1/2 pound bacon, cooked and crumbled
1 c. mayonnaise
2 Tbsp. vinegar
1/4 c. sugar

Mix ingredients well, then refrigerate before serving.