Photo Book

Click here to view this photo book larger

Shutterfly photo books offer a variety of layouts and cover options to choose from.

Photo Book

Click here to view this photo book larger

You'll love Shutterflys award-winning photo books. Try it today.

Wild Rice Salad

>I love the strong nutty flavor of wild rice but it needs to be paired with other ingredients that balance it in a salad. The sweetness of oranges and grapes along with the acidity of a raspberry vinaigrette really do the trick, plus the scallions and pecans give it lots of flavor and texture. I also add dried cranberries for a counterpoint of something tart. Ingredients 1 cup long-grain wild rice 2 1/2 tsp kosher salt 2 navel oranges 2 tbsp olive oil 2 tbsp fresh orange juice 2 tbsp raspberry vinegar 1/2 cup green grapes, cut in half 1/2 cup pecans, toasted 1/4 cup dried cranberries 1 scallion, white and green parts chopped 1/2 tsp ground black pepper Directions 1. In a medium saucepan over high heat combine rice, 4 cups water, and 2 tsp salt and bring to a boil. Simmer, uncovered, until rice is tender, 50 to 60 minutes. Drain and return rice to the pan. Cover and allow to rest for 10 minutes. 2. While rice is still warm, place it in a mixing bowl. Peel oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 tsp salt, and pepper. Allow to sit for 30 minutes for the flavors to blend. Serve at room temperature. Serves 4 to 6.

Creamed Orzo with Leeks and Parmesan

• 4 Tbl butter

• 2 large leeks, cleaned and sliced thinly

• 1 cup chicken stock (canned is fine)

• 1 cup orzo cooked
• 1/2 cup heavy cream

• Salt and pepper to taste

• Ground nutmeg to taste

• 4 Tbl grated Parmesan cheese

Get your pot of water boiling and start your orzo. While the orzo cooks...

Melt butter in large saute pan. Add leeks and cook over Medium heat until they are completely loose. Add chicken stock and simmer until the stock almost disappears. Drain your orzo when it's finished cooking. Then at this point add cream to the sauté pan with the leek mixture. Heat thoroughly and pour over orzo. Season with salt, pepper and nutmeg. A sprinkling of each will do. Just before serving, add the Parmesan and stir until it melts.

Lemon-Raspberry Streusel Muffins

2 1/4 C. flour (divided)
1/2 C. plus 1/3 C. sugar (divided)
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 container (8oz.) lemon yogurt
1/2 C. vegetable oil
1 t. lemon peel
2 eggs
1 C. fresh or frozen raspberries (do not thaw)
2 T. butter

Preheat oven to 400 degree F.

Grease 36 muffin cups. Or grease bottoms only of 14 regular muffin cups or line with paper baking cups.

In large bowl, combine 2 cups of the flour, 1/2 cup of sugar, the baking powder, baking soda and salt; mix well. In small bowl, combine yogurt, oil, lemon peel and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries. Fill greased muffin cups 3/4 full.

In another small bowl, prepare topping. Combine remaining 1/3 cup sugar and 1/4 cup flour. Using pastry blender or fork, cut in butter until crumbly. Sprinkle over batter.

Bake in pre-heated oven. for mini-muffins, bake 11 to 12 minutes or until golden brown and toothpick inserted into center comes out clean. For regular-size muffins, bake 18 to 20 minutes. Cool 5 minutes; remove from pan. Serve warm.

Makes 36 mini-muffins or 14 regular muffins.

Yummy, Easy Breadsticks

These breadsticks are perfect for any occasion. They are super easy to make and go with everything and anything.


3 c. flour
2 Tb. sugar
1/2 t. salt
1 1/2 c. water (warmest tap water)
1 Tb. yeast

Add everything together. Knead for 3 min. Rest for 10 min. (covered) Roll out in pan (large cookie sheet) and let rise about 10 more min. Melt 1/2 cube of butter and spread over dough. Sprinkle with garlic salt and parm. cheese. (you can sprinkle whatever you would like on these or leave it all off)

Bake @ 375 for 15-20 min. They will be lightly browned.

Cut in half lengthwise and then into breadsticks. Enjoy!

Creamy Chicken Taquitos

1/3 cup of cream cheese (None fat works will if you like less fat)

1/4 green salsa

1 fresh lime

1/2 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder and garlic powder

3 TBL. cilantro

2 TBL. green onions

2 cups shredded chicken

1 cup grated pepper jack cheese

6 in. corn or flour tortillas (I like to use wheat)

2 TBL. canola oil (I eliminate this and just warm the tortillas in microwave.)

kosher salt

cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Warm up tortillas and then add 2-3 Tbl. of the chicken mixture in each of the tortillas. Face seam-side down and single layer in pan. Spray cooking spray over top and sprinkle with Kosher salt. Cook for 15-20 minutes or until golden brown. Cool for 5-10 minutes and then serve with sour cream, guacamole or Pico de Gallo.

Stacy Sampson found this recipe.