Best Recipe of the Week

Aunt Jane's Baked Beans

2011-10-01T19:08:00.003-04:00

1 Large can of Pork and Beans
1 15 oz can of Kidney Beans
8 Tbsp Brown Sugar
3 slices of Bacon, cut small
3/4 Cups of Ketchup
3/4 tsp Dry Mustard
1 Medium Onion, minced

Mix well. Bake at 300 degrees for 2 hours covered.

*For bacon, I bake it and it comes out perfect every time, click here for directions In this recipe I take it out a few minutes early so it's still squishy.
*I also like it saucy and add and an extra small can of pork and beans and cook it for a little over 1 hour instead of 2.

Regina's Modified Tuna Casserole

2011-09-09T14:01:00.004-04:00

This is a delicious, cheap and fast casserole:

1 Cup Frozen Peas, thawed in microwave
2 Cans Tuna
8 oz Macaroni Noodles, cooked
1 Can Cream of Mushroom Soup
1 Cup Sour Cream
8 oz Shredded Cheese
1 Cup Pepperidge Farm Stuffing (or any bread crumbs)
Salt and Pepper to Taste

Stir ingredients besides noodles in a large bowl. Sprinkle with crumbs. Cook noodles and drain them. Stir in other ingredients while noodles are hot. Eat immediately or put in baking dish and cover 20-30 minutes @350 until warm. Serves 6-8.

Caprese Salad with Chicken and Bacon

2011-08-05T10:34:00.002-04:00

I love caprese salad. Fresh mozzerella is definitely one of my favorites. But I wanted to make a full meal out of it and so I decided to add meat to it. When I make it again and it looks pretty I will post a picture.

3/4 log fresh mozzarella, cubed (small)

3 fresh firm roma tomatoes, chopped and seeded

about 1 full stem fresh basil, chopped

1/2 lb bacon, cooked and sliced small (kinda crispy, but not burnt)

1 lb chicken, cooked and cubed

Chop mozzarella, tomatoes, and basil. Place in large bowl.

Cook bacon until crispy, drain on paper towel and pat to remove all grease. Dump grease from the pan into something to cool (I usually just use a soup can or something, and when it hardens I throw it away) leaving about 1 Tbsp in the pan. Slice chicken and cook in bacon grease adding about 1/2 tsp Italian seasoning and some seasoned salt. Once cooked, chop into small pieces and cool completely in the fridge with the bacon. Once cool place in bowl with tomato mixture. Lightly toss to combine. If you stir too much the juices from the tomatoes start to break up the mozzarella. Then I sprinkled with a little bit of Italian dressing.

Enjoy with some toasted bread.

Spaghetti Carbonara

2011-07-27T17:44:00.004-04:00

1 Lb Spaghetti
1 Tablespoon Olive Oil
6 oz (3/4 cup) lean bacon, chopped
2 fl. oz. (1/4 cup) single (light) cream (i.e. Half and Half)
2 Eggs, Beaten
2 oz. (1/2 Cup) grated Parmesan cheese
Salt
Pepper
Pinch of Cayenne Pepper
1 1/2 oz. (3 Tablespoons) Butter, Cut into small pieces

Cook spaghetti in boiling salted water until 'al dente' (still a little stiff).
Meanwhile, heat the oil in a frying pan and fry the bacon until crisp.
Mix the cream, eggs, and cheese and season to taste with salt, pepper and cayenne. Drain the spaghetti and toss the butter over a moderate heat until it has melted. Stir in the bacon, then the egg mixture and toss until the spaghetti is thoroughly coated. Serve immediately.
Serves 4-6

Lemon Raspberry Cream Cupcakes

2011-07-19T23:15:00.003-04:00

These next two recipes were from a bridal shower my sister hosted while we were in town:

The Cakes:
Lemon cake mix (I used Duncan Hines Lemon Supreme)
1 cup sour cream
½ cup water
¼ cup milk
¾ cup oil
4 eggs
1 small box instant lemon pudding mix

Raspberry Cream:
½ cup butter, softened
8 oz cream cheese
1/3 cup Raspberry jam or jelly
Red food dye
1 ½ -2 ½ cups powdered sugar

Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, beat eggs.
3. Add oil, water, and milk and beat again.
4. Stir in sour cream and then cake mix and pudding mix until well blended.
5. Fill cupcake liners 2/3 full and bake for 20-28 minutes or until a toothpick comes out clean.
6. As soon as your cupcakes, place them on a cooling rack for about 5-7 minutes and then seal in an airtight container to make sure they stay perfectly moist. The container will steam-up inside, but won’t worry…
7. Raspberry Cream: Beat butter and cream cheese for 5 minutes.
8. If your jam is not seedless, strain it and then add it to the butter mixture. You can always add more if you want a stronger taste.
9. Add a few drops of food dye to get a pretty red color and then as much powdered sugar as you desire.
10. Refrigerate your Raspberry Cream if it is too loose to pipe or spread on your COOLED cupcakes.

*I used a 1M piping tip and the rosette piping technique

From- http://www.yourcupofcake.com/2011/03/lemon-raspberry-cream-cupcakes.html

Berry Tart

2011-07-19T22:18:00.005-04:00

Ingredients:
24 Nilla Wafers

Filling:
1 lb (2 8oz packages) Cream Cheese
1/2 Cup Sugar
2 Eggs
1 tsp vanilla

Beat all filling ingredients together. Put Nilla Wafers on the bottom of a cupcake cups and pour cream cheese mixture on the top (to 2/3 of the cup). Bake at 350 degrees for 20 minutes (or until light brown). Top with your favorite fruit filling and fruit.

Makes 2 dozen

Nanaimo Bars

2011-07-02T16:45:00.002-04:00

These are a Canadian favorite that I first had on my mission. They are so good, and SO easy to make. You will love them. Oh, and I don't like coconut on a regular basis, but love these. So even if you don't particularly like coconut, you still need to try them.

Bottom Layer

1/2 c. unsalted butter

1/4 c. sugar

5 Tbsp. cocoa powder

1 egg, beaten

1 3/4 c. graham cracker crumbs

1/2 c. finely chopped almonds

1 cup coconut

Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts, and coconut. Press firmly into an ungreased 8x8 pan.

*if you don't have a double boiler, I just used a normal sauce pan on med-low heat stirring constantly.

Second layer

1/2 c. unsalted butter, room temperature

2 Tbsp + 2 tsp heavy cream

2 Tbsp Bird's vanilla custard powder

2 c. powdered sugar

Cream butter, cream, custard powder, and sugar together well. Beat until light. Spread over bottom layer.

*Bird's vanilla custard powder is really only available in Canada and the UK (or online for a rediculous price). But a good substitute is instant vanilla pudding powder, which is what I used.

Topping

4 squares semi-sweet chocolate (1 oz. each)

2 Tbsp unsalted butter

Melt chocolate and butter over low heat. Cool a little. When cool, but still liquid, pour over second layer and chill in the refigerator until set.

*I used semi-sweet chocolate chips which is a little less than a cup for 4oz. And I also did it in the microwave which only meant instead of pouring the chocolate on, I had to spread it. But remember, you don't want to over heat chocolate. I probably heated it for no longer the 45-50 seconds.

Fish Tacos

2011-06-12T21:54:00.003-04:00

This was one of the easiest recipes I have found. It was even delicious the next day.

2 large ears of sweet corn ( I just used frozen and about the same as 2 ears)

1 tsp butter, softened

1/8 tsp salt

1/8 tsp pepper

1 haddock filet

2 tsp chili powder, divided

2 c. shredded lettuce

2 med tomatoes, seeded and chopped

1 med sweet red pepper, chopped

1 medium ripe avocado, peeled and chopped

3 Tbsp taco sauce

2 Tbsp lime juice, divided

1 Tbsp minced fresh cilantro

1 1/2 tsp grated lime peel

12 flour tortillas (8 in)

Spread corn with butter and sprinkle with salt and pepper. Grill covered, over medium heat for 10-12 min or until tender turning occasionally.

Meanwhile, sprinkle fish with 1 tsp chili powder. Moisten paper towel with cooking oil; using long handled tongs, lightly coat the grill rack. Grill fish, covered, over medium heat for 7-9 min or until fish flakes easily with a fork.

Cool corn slightly; remove kernals from cobs. Place in a large bowl. Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1 Tbsp lime juice, cilantro, lime peel and remaining chili powder.

Drizzle remaining lime juice over fish, cut into 1/2 in cubes. Add to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately.

We made this in April when there was still snow on the ground, corn on the cob was not in season, and we most definitely did not want to grill outside. So it was all made inside with frozen corn and still tasted great. I am sure the grill taste would just add to it, but you can do it either way.

Oatmeal Pancakes

2011-06-05T20:03:00.005-04:00

Sorry I don't have a picture of this one, but it is definitely a keeper. My kids and my husband ask for them, and I always get compliments when I make them.

1.1 ounce flour (about 1/4 c.)

1 c. quick cooking oats

1 Tbsp sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cinnamon

1/8 tsp salt

1 c. buttermilk (use the real thing, they are better that way)

2 Tbsp butter, melted

1 large egg

weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine first 7 ingredients in a medium bowl, stirring with a whisk.

Combine buttermilk, butter and egg in a small bowl. Add to flour mixture, stirring just until moist.

Cook pancakes until it is bubbley, then flip. Continue to cook until golden brown. Makes about 9-12.

They are really good with fresh fruit on top.

Lemonade Pie

2011-05-27T14:45:00.005-04:00

This is an easy summer dessert we made last night:

1 Graham Cracker Pie Crust
1/2 Can of Frozen from Concentrate Lemonade (I used pink lemonade)
1 Can of Sweetened Condensed Milk
1 8 oz tub of Cool Whip, thawed

Blend lemonade and and sweetened condensed milk. Fold in cool whip. Spread mixture into pie crust and freeze for no less than 4 hours before serving. Store in freezer.

*I wanted it to be more pink, so I added about 4-5 drops of red food coloring.
*You could also add frozen strawberries and/or raspberries and garnish the top with zested lemon peels
*Some recipes switch out the condensed milk for ice cream, but the milk gives it a creamy texture and not an overly frozen hard filling

Creamy Baked Risotto

2011-05-18T07:28:00.000-04:00

I am trying to get away from always making plain white rice, so I thought I would give this recipe a try. It was delicious! It was also easy, so I will definitely make it again. It's from the "Cook's Country" magazine.

Easy Baked Risotto

5 c low-sodium chicken broth (be sure to use this or it will be salty)
1/2 c water
2 bay leaves
4 T unsalted butter
1 onion
salt and pepper
2 c Arborio rice
3 garlic cloves, minced
1/2 c dry white wine (I used water with a tiny bit of apple cider vinegar - I personally think you could leave it out all together)
1 1/4 c grated parmesan cheese
1 T chopped fresh parsley (I used dried parsley and added it when I added the rice)

1. Adjust rack to middle position and heat to 400 degrees. Bring broth, water, and bay leaves to a simmer in medium saucepan over med-high heat. Cover and keep warm over lowest possible heat.

2. White broth is warming, melt butter in Dutch oven over med heat. Add onion and 1/2 tsp salt and cook until lightly browned, about 6 minutes. Stir in rice and cook until edges begin to turn translucent, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook, stirring until completely absorbed, about 1 minute.

3. Pour warm broth over rice. Cover Dutch oven with sheet of aluminum foil (I had to use two), pressing down so that it rests on top of broth. Crimp foil around edges and cover pot with lid for tight seal. Bake until rice is tender and liquid is absorbed, about 15 minutes (I had to cook it for about 23 minutes). Discard bay leaves. Stir in Parmesan cheese and parsley and season to taste with salt and pepper. Enjoy!

Cinnamon Cheesecake Squares

2011-05-03T09:24:00.002-04:00

My sister's recipe to which her husband says, "It's like a cross between a cheesecake and a cinnamon roll!"

Ingerdients:
2 Cans of Crescent Rolls
¾ Cup White Sugar
2 (8 oz. each) Packages Cream Cheese
1 tsp. Vanilla

Topping:
¼ Cup White Sugar
1-2 tsp. Cinnamon

Directions:
Spread 1 crescent roll package on bottom of GREASED 9 x 13 cake pan. Mix together 2 packages cream cheese, ¾ c. sugar, and 1 tsp. vanilla and spread on top of crescent roll. Spread 2nd crescent roll package on top of mixture. Mix ¼ c. sugar and 1 tsp. cinnamon and sprinkle on top of 2nd crescent roll. Bake at 350 for 20 minutes. Cool for awhile, then pop into the fridge until completely cold (I liked them warm too). Cut into squares and enjoy!

Pear Clafouti

2011-03-21T14:55:00.003-04:00

I hope this doesn't step on Rachel's toes. This is actually her recipe, but people asked me for it at the last baby shower. It is SO yummy and leaves you begging for more. Just thinking about it makes me want to make it again.

1 Tbsp butter, room temperature
1/3 c. plus 1 Tbsp sugar
3 extra large eggs (or 4 large eggs), room temperature
6 Tbsp all purpose flour
1 1/2 c. heavy cream
2 tsp vanilla
1 tsp grated lemon or orange zest
1/4 tsp salt
2 Tbsp apple juice
2 ripe Bartlett pears (if pears are green at the store, purchase 2 days in advance and place in brown bag at room temperature to help them ripen. I also used d'anjou pears and it worked great)
powdered sugar

Preheat oven to 375 degrees. Butter a 10 x 1 1/2 inch round baking dish (or skillet, I used an oval casserole dish that holds 2-3 qts). Sprinkle the bottom and sides with 1 Tbsp sugar.

Beat the eggs and the 1/3 c. sugar in a bowl with an electric mixer on medium high until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla, zest, salt, and apple juice. Set aside for 10 min.

Meanwhile, peel, half, and core pears. Then slice fairly thinly. Arrange them in a single layer slightly fanned out in baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35-40 minutes. Check at 30 min. Serve warm or at room temperature. Sprinkle top with powdered sugar after it has cooled. Can top with whipped cream if desired.

Rice Pudding

2011-03-18T15:47:00.004-04:00

1/2 cup uncooked enriched long grain white rice (not instant)
3 cups boiling water
1/2 teaspoon salt
14-oz.can sweetened condensed milk
1/2 cup raisins, if desired
1/4 cup butter (or margarine)
1 tablespoon vanilla

In top of double boiler, combine rice, water and salt. Cook over medium heat about 40 minutes or until rice is tender stirring a few times. Do not drain. Stir in condensed milk, raisins and butter. Cook, stirring frequently, until slightly thickened, about 20
minutes.
Remove from heat and add vanilla. Serve warm or cold. It feeds about 6 to 8 people.

*I used leftover rice, and it worked just as well. I don't have a double boiler, so I just used a sauce pan. Jacob likes it without rasins, so you can also add raisins after the vanilla step to whoever wants it. You can also garnish with cinnamon.

Crock Pot Macaroni & Cheese

2011-03-03T12:18:00.009-05:00

After a long absence, here's a "crowd pleaser", requested recipe - kids and adults love this. It's my grandma's recipe and so easy. Enjoy.

Crock Pot Macaroni & Cheese

160z macaroni, BARELY cooked
2 eggs, beaten
2 cans evaporated milk
2 t pepper
2 c medium cheddar, grated
2 c sharp cheddar, grated
2 t salt
2 T butter

Spray crock pot with cooking spray. Cook on low for 3 hours.

Notes: Time how long you cook the noodles so they don't cook too long - maybe about 2 or 3 minutes. If you do overcook, don't worry - it still turns out great! I like to mix everything in a large bowl and then transfer to the crock pot.

Black Bean Soup

2011-02-19T21:49:00.002-05:00

1 onion, chopped
1 Tablespoon canola oil
1-2 Tablespoon(s) taco seasoning
1-3 teaspoon(s) chili powder
1-3 teaspoon(s) ground cumin
3 cans black beans
1/2-1 cup water
1/2 cup prepared salsa
salt to your liking
1 Tablespoon lime juice

Garnish:
Sour Cream
Shredded Cheese
Cilantro

Put onion and oil in a large pot stirring 2 to 3 minutes on medium heat. Add taco seasoning, chili powder and cumin to your liking and keep stirring with onion 1 minute more. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice. Transfer no more than 1/2 the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan, serve, and garnish.

Mexican Pie

2011-02-03T01:39:00.003-05:00

1/2-1 pound ground beef
1/2 package taco seasoning
1/3 cup salsa
1 can refried beans
1 tube of crescent rolls
6-8 oz of cream cheese, softened
1 cup shredded cheese

Press undone crescent rolls onto the bottom and up the sides of a pie pan to create a crust. Spread softened cream cheese over the dough. Brown beef in a large pan, add taco seasoning and salsa; simmer until thickened. Stir in refried beans. Spoon over cream cheese layer. Line edges with tinfoil and bake uncovered at 375 degrees for 20-25 minutes. Sprinkle with shredded cheese; bake 5 minutes longer without the tinfoil until the cheese is melted and edges are golden brown.

Fruit Smoothies (with a few hidden veggies.)

2011-01-24T13:13:00.003-05:00

Need to get your fruits and veggies in for the day? Have a picky eater that won't eat from these food groups? Have a baby that can't chew up fruits and veggies very easily?

DRINK THEM!!! It's easy!

We are focusing on being healthy and shedding a few pounds as result. This is a great way to keep up on these two important food groups! We make it almost a daily routine.

2 banannas
7-12 strawberrys ( I often use frozen)
1/2-1 c. orange juice (start with 1/2 c.)
1/3 c. carrot juice( I like to buy Kirkland at Costco)
1 handful spinch (don't worry the spinch blends in and the drink stays yummy.)
6 cubes ice
1/2 cup plain or stawberry yogurt (optional)(sweetens your drink and gives you a dairy)

In a blender add in order listed. Blend and enjoy!

If you don't use the yogurt and the drink is too bitter try putting in more fruit and less veggies.

Mix up the order a little:
peaches instead of stawberries (I often use frozen)
mangos with the peaches (smell them at the store and buy the one that smells sweet)
blueberries with the stawberries (I often use frozen)
Really there is a whole world to making healthy fruit smoothies. Try your favorites!

The best Clam Chowder you will ever taste

2011-01-10T20:33:00.001-05:00

This recipe is from a resturant called Market Street Grill. They make the best Clam Chowder I have ever tasted, and now you can make the best clam chowder too.

Market Street Clam Chowder
Serves 12
1 Cup potatoes diced
1 Cup celery diced
1 Cup onion diced
1 Cup leeks diced
1 Cup green pepper diced
3/4 Cup chopped clams (canned or fresh)
3/4 Tbs. coarse ground black pepper
1-1/2 Tbs salt
3/4 Tbs whole thyme
6 Bay leaves
1 tsp Tabasco
3/4 Cup sherry wine (optional)
2 Cups water
3/4 C clam juice
3/4 C butter, melted
1 Cup flour
2 Quarts half-and-half (2000ml)

Combine melted butter and flour in oven proof container and bake at 325 for 30 minutes.
In large saucepan, combine remaining ingredients except half-and-half.
Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick.
Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended.
Heat to serving temperature, stirring occasionally. Serve immediately.

Bread Bowl

2011-01-10T20:32:00.001-05:00

Bread Bowls:
2 (.25 oz) pkg active dry yeast or (5 tsp)
1 C warm water
1 C warm milk
1/2 C shortening
1/2 C sugar
2 Eggs
2 tsp salt
6 C flour
Cornmeal

In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour.
Beat until smooth
Stir in enough remaining four to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl (meaning buttered, yummy), turn once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface.
Divide into eight pieces; shape each into a ball.
Grease two baking sheets and sprinkle with cornmeal.
Place four balls 3 in. apart on each prepared pan.
Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 20-25 minutes or until golden brown.
Remove from pans to wire racks to cool.

Katsu Chicken (or Pork)

2010-12-10T13:15:00.003-05:00

I grew up with this one, and Jacob gobbled it up when I made it for him. Very easy and filling too. The sauce is a must, but I wouldn't bother with any other kind to drizzle or dip than the Kikkoman Katsu Sauce pictured at the end.

Ingredients:
Boneless skinless chicken tenderloins/breasts or pork- filleted (pound if necessary)
1/2 Cup of Flour
2 Eggs beaten
1 1/2 Cup of Panko (has to be Panko) Bread Crumbs
Oil

Sprinkle salt and pepper on raw meat. Put the four, eggs, and Panko in separate plates (I used bowls). Dip the chicken in the four, then eggs and then generously with Panko. Heat up about 2-4 cm of oil in a pan, then put the breaded chicken in and set to low. Flip over until both sides are brown. Serve with rice. I also like to eat it on top of shredded cabbage.

Peanut Butter Bars

2010-12-02T21:28:00.002-05:00

I have found my new favorite cookie bar:

1 Cup Sugar
1 Cup Brown Sugar
1 Cup Butter
3 Eggs
1 Cup Peanut Butter

2 Cups Flour
2 Cups Quick Oats
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt

Cream first five ingredients with mixer until smooth. Mix the dry ingredients separately and then add to wet and mix. Press into your biggest cookie sheet. Bake for 12-18 minutes at 350 until lightly golden. Don't over bake. Let cool and then add the peanut butter layer, then the chocolate layer.

Peanut Butter Layer:
1 1/2 Cup of Powdered Sugar
1/4 Cup of Peanut Butter
2 Tablespoons of Milk

Chocolate Layer:
1/4 Cup of Margarine
2 Tablespoons of Cocoa Powder
1/2 Bag of Powdered Sugar
2-3 Tablespoons of Milk

Or use your favorite chocolate frosting.

Turkey Taquitos

2010-11-28T10:50:00.002-05:00

This is my family's tradition for after Thanksgiving. I know a lot of people make turkey soup, but I am not a huge fan of that. They are totally unhealthy, but SO good. So here you go.

Ingredients:
taco sized tortillas (how ever many will feed your family, and I usually use flour)
leftover turkey
leftover stuffing (or make more if it is gone)
leftover gravy

layer turkey, stuffing, and a little bit of gravy in a tortilla and roll up. Hold together with a toothpick. Fry in oil until tortillas are browned on all sides. Serve with sour cream, salsa, guacamole, etc. Oddly enough all of those flavors do go together.

Note- if you put too much gravy in it will make the oil spatter and burn you. So good luck.

Pumpkin Waffles

2010-11-22T07:37:00.001-05:00

Ultimate Pumpkin Waffles

These are really good!

taken from this pumpkin waffle blog

1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds.

Maple Pecan Pie

2010-11-20T21:03:00.003-05:00

Ingredients:

3 slightly beaten eggs

1 cup pure maple syrup

1/2 cup packed maple sugar

2 tablespoons melted butter

2 tablespoons flour

1 tablespoon vanilla

1/8 teaspoon salt

1/2 - 3/4 cup chopped pecans

(optional: whole pecans to layer on top of pie)

1 unbaked 9-inch pie shell

In a large bowl, mix together the eggs, sugar, syrup, butter, flour, vanilla, salt. Beat the mix until smooth.
Stir chopped pecans into mix.
Fill pastry shell with combined mixture.
[Line up whole pecans on top layer of mixture for pretty presentation]
Bake @ 350 degrees for about 45 minutes.
Enjoy a yummy slice :)

Donuts

2010-11-07T21:38:00.003-05:00

Here are the donuts that we had at our Halloween party for those that want it.

Dough
2 T. yeast
1/4 cup water (105-115)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
canola oil

*If I were going to make them again I would only add 4 1/2 c. flour then just let the flour from rolling it out and kneading it help with the rest.

CREAMY GLAZE
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 45-90 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter (Or a wide mouth canning ring and one of Macey's blocks for the center...) Cover and let rise until double, 20-30 minutes. Heat vegetable oil in deep fryer to 375°. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack.

Creamy Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Cinnamon Swirl French Toast with buttermilk syrup

2010-11-07T21:29:00.004-05:00

Cinnamon Swirl Bread

1 pkg yeast (1 Tbsp)
2 c. milk, scalded
2 tsp salt
5-3/4 to 6-1/4 c. flour
1/4 c. warm water
1/3 c. sugar
1/4 c. shortening

Soften yeast in warm water (110). Combine hot milk, sugar, salt, and shortening. Cool to lukewarm and combine with yeast mixture. Stir in 2 c. flour, beat well. Add enough flour to make a nice soft dough. Knead 8-10 min or until dough is smooth and elastic. Let rise in bowl in warm place for 1-1/4 hours. Punch down and cut dough into 2 portions. Shape into balls and cover. Let rest for 10 min (this really helps the bread not separate when it bakes in the roll). Roll out into 2 15x7 rectangles. Combine 1/2 c. sugar with 1 Tbsp cinnamon; spread half over each rectangle. Sprinkle with 1-1/2 tsp water over each. Roll up and place in greased loaf pans. Let rise until doubled. Bake at 375 for 30 min. When you tap the top of the bread it should sound hollow.

Then make your finished bread, once it is cooled (I usually make the bread the day before) into french toast.

Buttermilk Syrup

1/2 c. butter
1/2 c. buttermilk
1 c. sugar
1 tsp baking soda
1 tsp vanilla
1/2 - 1 tsp cinnamon, optional

Heat butter, milk, and sugar over medium heat. Boil for 1 minute. Remove from heat and wisk in soda, vanilla, and cinnamon. (Start with 1/2 tsp cinnamon and see what you like. If you would rather it have more add up to 1 tsp) Mixture will get foamy, stir until foam goes down. Foam does not go away completely and syrup will thicken as it cools.

Happy Fall! Awesome Pumpkin Pie Milkshake

2010-10-22T17:17:00.002-04:00

Pumpkin Pie Milkshake

1/3 C pumpkin, canned
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumpkin Pie Blizzard!

Today is the 1st day that it actually feels like fall here in CO so I was thinking of this recipe! We made it almost everyday last year. I originally got the recipe from Sarah Taylor who got the recipe from Our Best Bites.

YUM! I could seriously have this for every meal.

This makes one big shake, so double or triple the recipe as needed.

Sausage Risotto with spinach and tomatoes

2010-08-28T19:00:00.006-04:00

This was amazingly good. A little longer and involved in the preparation than I would normally like but it was definitely worth it. Porter even ate the spinach out of it.

3 1/2 c. chicken broth
1- 1lb pkg regular sausage (I use Jimmy Dean)
2 c. chopped leek (white portion only, but I only did 1 c with a little green)
1 c. chopped fennel bulb (I think that I used 2 c. to make up for the missing leek)
2 garlic cloves, minced
1 c. uncooked arborio rice
1/2 c. chicken broth
1 pkg (6oz) fresh baby spinach (I only used half)
2 c. grape tomatoes, halved
2 Tbsp. minced fresh basil or 2 tsp dried
1/2 tsp pepper
1/4 c. grated parmesan

In a small saucepan, heat broth and keep warm. In a large skillet, cook the sausage, leeks and fennel over medium heat until the meat is no longer pink; drain. Add garlic, cook 1 minute longer. Stir in rice; and cook 2-3 minutes. Reduce heat; stir in broth. Cook and stir until all the liquid is absorbed.

Add heated broth, 1/2 c. at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the spinach, tomatoes, and pepper. Cook and stir until heated through. Sprinkle with cheese and serve immediately.

For those of you who don't know....on the left is what a fennel bulb looks like (just cut up the actual bulb. And even though it looks like an onion, it smells like licorice but doesn't taste like either), and on the right is a leek (used in a lot of asian recipes, kind of like an asian green onion).

Grandma's Rolls

2010-08-19T20:59:00.002-04:00

You can make dinner rolls, crescent rolls, orange rolls, or cinnamon rolls with this recipe. Sorry this took me almost a week Denyse.

1 c. milk
1/4 c. sugar
1 tsp salt
1/4 c. margarine
1/2 c. warm water
2 pkg. yeast
2 eggs, beaten
5 1/4 c. flour

Scald milk and stir in sugar, salt, and margaring. Cool to lukewarm. Measure warm water into large warm bowl and sprinkle in yeast. Add milk mixture, eggs, and 2 c. flour. Beat until smooth. Stir in remaining flour to make a soft dough. (dough will be slightly sticky) Knead until smooth and elastic. Let rise 30 min.

dinner rolls- divide dough into 3 pieces, then 9 pieces from each one. Place in greased pans and brush with melted butter. Let rise 30 min then bake at 350 for 15-20 min. or until golden.

crescent rolls- divide dough into 3 pieces. Roll on floured surface into a 12 inch circle. Brush with melted butter and cut like a pie into 12 pieces. Roll each piece from the big end and place on greased pan about 2 inches apart. Let rise 30 min. then bake at 400 for 12 min or until golden.

orange rolls- divide dough into 2 pieces and roll each piece into a rectangle. Brush with melted butter and sprinkle with sugar. Grate orange peel on top. Roll up and slice. Place in greased pan and let rise for 30 min. Bake at 400 for 10 min. or until golden.

cinnamon rolls- same as orange, just use cinnamon sugar and no orange peel.

Peach Dessert

2010-08-19T03:19:00.003-04:00

Mix in a saucepan:
3 Tablespoons Corn Starch
1 Cup Sugar
Add: 2 Cups of COLD water, stir and boil.
Then add: 1 Package of Orange Jello (3 oz) and set until chilled.
After that add: 4-5 Cups of FRESH peeled square-shaped-sliced peaches and chill in fridge.

Crust
Mix well (drys first and then the butter) and put 1/2 of mixture on bottom of a 9x13 and save the rest for the top layer:
2 1/2 Cups Graham Cracker Crumbs
6 Tablespoons Powdered Sugar
1 Stick of Softened Butter

Cream Mixture
Cream together:
1 Package of Cream Cheese (8 oz)
1/2 Cup of Powdered Sugar
Then add: 8oz Tub of Cool Whip

Put down later of crumbs, all fruit mixture, then cream mixture, and rest of the crumbs on top. Great dessert for peach season!

Ham and Cheese Braids

2010-08-12T11:35:00.000-04:00

I really liked this recipe a lot! It's easy and something that picky eaters will eat. My picky eater ate a lot of it! I just served it with vegetables and homemade ranch. I used the Ranch recipe in Deceptively Delicious even though the one below is great too.

2 3/4 cups flour
1 T. sugar
1/2 t. salt
1 pkg yeast
3/4 cup warm water
4 T. butter, melted
1 egg
Diced ham
Shredded Cheese

You can use rapid rise or just active dry yeast. Combine water, yeast and sugar and let it stand for a few minutes. Then add the salt, butter and egg and mix. Add one cup of the flour and stir it up good. Then add the rest of the flour while you stir/knead. It will make a very workable and moderatly stiff dough (not sticky). I knead it until I like the feel of the dough (10 minutes or so?). Then roll out the dough on a floured surface into a rectangle (not too thin, not too thick), cut the rectangle into three equal strips, fill the strips with much ham and cheese clear to the ends and pinch each one shut being careful to leave no holes where all the good stuff will leak out. Then gently braid the three pieces and tuck the ends tight. Brush it with melted butter or egg white wash and sprinkle it with whatever you want. Let it raise in a warm spot until larger and fluffy looking (time varies). Bake at 375 for approx 30 minutes. You want it to be pretty brown on the outside so as to ensure the inside will not be doughy. Let it cool a bit before cutting into it. Enjoy! It is yummy dipped in ranch.

For home made ranch just mix some sour cream and mayo along with garlic salt, Mrs. Dash seasoning, dill and lemon pepper. Delish!

Chocolate Drop Marshmallow Cookies

2010-08-04T13:25:00.005-04:00

These cookies didn't last long enough for me to take a picture, and they are Jacob's favorite. The picture and recipe are from Taste of Home.

Ingredients:
1/2 cup butter, softened
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
16 to 22 large marshmallows

Icing:
6 tablespoons butter, softened
2 tablespoons baking cocoa
1/4 cup milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pecan halves (I don't have these lying around so I usually ignore it)

Directions:
In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.

Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.

For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. (Unlike the pictured cookies, I usually ice the whole top of the cookie and do not have any marshmallow showing) Optional: Top each with a pecan half. Yield: about 3 dozen.

Peanut butter brownie bites

2010-07-22T14:17:00.000-04:00

These are really easy and really good!

Ingredients:

1 box brownie mix prepared
appx 40 peanut butter cups

Make brownie mix according to package directions. Spray a mini muffin tin. Fill cups 1/2-2/3 full of brownie mix. Bake at 350 for ten minutes. Unwrap peanut butter cups while brownies are baking. Remove from oven and press a peanut butter cup inside each brownie until flush with brownie top (use caution-the middle of the brownie is still liquid, and very hot if it spills through). Bake 5-7 minutes more until done. Let cool slightly in pan before removing (peanut butter cup is very hot and totally melted). Remove from pan and cool completely (if you need them quickly, can cool in the fridge). Makes appx. 40.

Japanese Gyoza

2010-06-09T19:20:00.004-04:00

My cousin's recipe, sooo good:

1 lb ground pork
½ head cabbage-minced
2 long green onions
1 tbsp minced ginger
1 tsp minced garlic
1 tbsp sesame oil
3-4 Small Mushrooms
Minced Carrots
½ tsp salt
A pinch of pepper
Gyoza wraps- (found in refrigerated produce section)
Chicken Broth

Filling:
Wash the cabbage leaf by leaf, and cut the hard center part out of each leaf. Squeeze all liquid out.
Mince the garlic, green onions, carrots, mushrooms and cabbage.
Place the pork in a bowl. Then add the following ingredients and mix well: sesame oil, green onion, ginger, garlic, mushrooms, carrots, salt and pepper.
Finally, add the cut cabbage and mix well.

Put a spoonful of the filling into each gyoza wrap and then seal the edges with a finger dip of water or egg yolk.
Pour some oil in the bottom of a frying pan and brown both sides of each gyoza on medium or medium-high heat. After they have been browned, pour in a small measure of chicken broth into the pan, cover and simmer. (The vapor will steam the gyoza and cook the pork). Add more broth as needed to make sure the insides are cooked through.
Remove from the pan and serve.

Dipping Sauce:
Mostly Soy Sauce, cap full of rice vinegar, few droplets of chili oil (depending on how spicy you want it.)

Easy Chicken Parmigiana

2010-05-12T22:32:00.002-04:00

1 Tablespoon of Garlic Salt
Dash of Pepper
2 Eggs
2 Cups of Italian Bread Crumbs
1/4 Cup of Parmesan Cheese
6 Chicken Tenders
1 Tablespoon of Olive Oil
1 Jar Spaghetti Sauce
1 Cup (or more to your liking of) Shredded Mozzarella Cheese

Sprinkle chicken with garlic salt and pepper. Beat Eggs and dip chicken. Mix the Italian Bread Crumbs with 1/8 Cup of Parmesan Cheese and coat egged chicken with mixture. Pour olive oil on baking sheet and spread evenly. Place chicken on baking sheet and put in preheated oven of 350 degrees for 25 minutes. In a separate 7x11 shallow pan, pour 1/2 spaghetti sauce on bottom and when chicken is done place over the sauce with oiled side facing up. Use the rest (I didn't use the whole can) of the spaghetti sauce on top of chicken. Sprinkle the remaining Parmesan cheese and all of the mozzarella cheese on top of coated chicken. Put the pan into the oven for another 20 minutes. Serve over noodles of your choice.

Avacado Mango Salsa and others

2010-05-08T17:01:00.001-04:00

These recipes are so good! I got the first two from Kashann Casper. The last one is my mom's recipe, which I love.

Avocado Mango Salsa:

Dice one avocado, 1-2 roma tomatoes, and one mango

1/3 cup chopped cilantro

1/4 c. onion, diced

Juice of one lime (or lemon juice if that's what you have)

Several dashes Frank's Red Hot sauce (all the rage around here)

salt and garlic salt to taste

Coconut Rice

1 1/2 cups rice (Jasmine is best)

1 3/4 cup water

1 can Coconut Milk

1 tsp. salt

1 Tbsp. sugar

more chopped cilantro leaves

Bring to boil and simmer for 20 minutes.

Teriyaki Marinade
1 C sugar
1/2 c soy sauce
1 tsp garlic
1 tsp ginger

Mix together until sugar id dissolved. Marinate chicken 2 to 6 hours.
I used this recipe and marinated the chicken in strips for 2 hours. I then put them on skewers with pineapple and grilled them. Delicious!

Raspberry Chocolate Torte

2010-05-02T20:01:00.002-04:00

For those of you who want something fancy that is really easy to make, here you go. I made this for our anniverary this year and have had some requests for the recipe. I will add a picture soon.

1 c. butter, softened
2 c. sugar
4 eggs
1 tsp vanilla
1 1/2 c. flour
1/3 c. baking cocoa

Glaze:
1/4 c. boiling water
4 tsp raspberry gelatin (jell-o)
2 Tbsp seedless rasberry jam

Topping:
2 c. semisweet chocolate chips
2 cartons (8 oz each) frozen whipped topping, thawed
2 c. fresh raspberries

Line a greased 15 x 10 x 1 in cookie sheet with waxed paper, grease paper. In a lare bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla. Combine flour and cocoa, gradually beat into creamed mixture. Spread onto prepared pan.

Bake at 350 for 20-25 min. or until toothpick inserted near the center comes out clean. Cool 5 min before inverting on to wire rack to cool completely. Carefully remove waxed paper. (I had to leave it to cool the entire way in the pan and it still turned out fine, but it is up to you)

For glaze stir water and gelatin until disolved. Stir in jam. Brush evenly over bottom of cake. Trim edges (I used a pizza cutter) and cut cake widthwise into thirds.

For topping, in a microwave safe bowl, melt chocolate chips (30 seconds at a time) and stir until smooth. (In my microwave it took 1 min 10 secs) Fold in half of the whipped topping until blended then add the remaining.
**Just a note, it would work better if your whipped topping doesn't come straight from the fridge. It makes the chocolate solidify a little and harder to mix in. Try to get it closer to room temp before mixing with the chocolate but never microwave it. You don't want soup.
Place one cake layer on serving platter. Top with 3/4 c. topping. Repeat with layers. Frost and decorate with raspberries and remaining topping.

Roasted Veggie Platter

2010-05-02T19:53:00.002-04:00

So I made this worried that no one would eat it but me. Wow, my family loved it.

1 med sweet red pepper, cut into 1 1/2 in pieces
1 med red onion, cut into wedges
1 med yellow summer squash, cut into 1/2 in slices
1/2 lb whole fresh mushrooms
1/4 lb fresh green beans, trimmed
(In all reality, I didn't measure these last two, I just used a container of mushrooms and guessed with the green beans)
1/4 c. italian dressing
1/4 tsp each dried basil, thyme, and rosemary, crushed
(personally I would either reduce or eliminate the rosemary because I don't really like it because it is up to you.)

Preheat oven to 425. Grease a large cookie sheet. Put all prepared veggies in a bowl. Toss with Italian dressing and herbs. Pour onto pan.
Cook for 15-20 min or until veggies are crisp tender. You don't want them mushy. Stir occasionally.

Ginger Chicken

2010-05-02T19:41:00.002-04:00

1 egg white, beaten
1 Tbsp soy sauce
1 tsp cornstarch
1/8 tsp white pepper (I don't have this so I just use black pepper, I mean, why be racist.)
1 lb. boneless skinless chicken breasts, cut into 1 in pieces

Sauce:
1/2 tsp cornstarch
2 Tbsp rice vinegar
2 Tbsp soy sauce
1 tsp sugar

Stir Fry:
1 Tbsp + 2 tsp peanut oil, divided (I have no idea why you can't use veg or canola oil, you can if you want)
1 med green pepper, julienned
3 green onions cut into 1 in lengths (I used regular onion because my green onion had gone bad. I just used one small onion cut into thin wedges.)
1/2 c. bamboo shoots, finely chopped
2-3 tsp minced fresh gingerroot
1/4 c. slivered almonds (optional, I didn't because I forgot, still delicious)

In a large resealable bag combine the first five ingredients. Seal bag and turn to coat. Refrigerate for 30 min.
For sauce combine ingredients until smooth and set aside.
Drain chicken and discard marinade (I just dumped the whole thing in the frying pan). In large skillet or wok stir fry chicken in 1 Tbsp oil until cooked. Remove and keep warm.
With remaining oil stir fry green pepper and onion for 2 minutes. Add bamboo and ginger and stir fry 3-4 min or until veggies are crisp tender.
Stir sauce mixture and add to pan. Bring to boil and cook and stir for 2 min. or until thickened. Add chicken and het through. Sprinkle with almonds and serve over rice.

South of the Border Pizza

2010-05-02T14:10:00.002-04:00

This is a Vegetarian dish that has become a favorite. I was worried Trav wouldn't like it because of the lack of meat (that's what my dad complained about), but he loves it and we eat it at least once a month. Also, I never make my own bread/dough/crust for recipes, except this one! It's really easy and needs almost no rise time. Enjoy! :)

Ingredients:

1 c. kidney beans, rinsed and drained

1 c. whole kernel corn

1 tomato, chopped

1/4 c. finely chopped fresh cilantro

1 jalepeno pepper, finely chopped

1/4 c (4oz) shredded Monterey Jack cheese

Crust:

1 c. warm water

1 Tbsp white sugar

2 1/4 tsp active dry yeast

3 Tbsp olive oil

1 tsp salt

2 1/2 c. all purpose flour (I use a bit more)

Procedure:

Stir water, sugar, and yeast together until dissolved. Add the olive oil and salt. Stir in the flour until well blended. Let dough rise for 10 min. Pat dough into pan using fingers dipped in olive oil. Sprinkle with basil, thyme, or other seasonings. Top with toppings and bake for about 15 min. (until cheese is melted and lighly browned) at 425.

(sorry the pic doesn't look super appetizing, but it's good! I like to dip mine in ranch. yum.)

Braided Pork Loin, Mediterranean tomato bites, and twice baked potatoes

2010-04-25T20:27:00.006-04:00

Three recipes, one dinner. I was really quite happy with the results of this dinner.

Braided Pork Loin

1 pork loin
1/2 c. Italian dressing
3 Tbsp soy sauce
1 Tbsp Worcestershire
(these are estimates as I just dump in what looks good to me)

Cut pork loin in half length wise (hot dog style). Then take one half and leaving about 1/2" at the top cut into thirds. You need to top connected so you can braid it. Braid and hold together at the bottom with a toothpick. Repeat with other half. Place in zip top bag along with other ingredients. Marinade for about an hour. Cook on grill on medium until done (I don't have a time on this. It didn't take all that long though)

Mediterranean tomato bites

1 pkg puff pastry
1 1/2 c. gouda cheese (6 oz)
6 plum tomatoes cut into 1/4" slices
1/4 c. pitted ripe olives, coarsly chopped
1 cup crumbled feta cheese
fresh basil finely chopped

Unfold puff pastry; cut each sheet into 16 squares. Transfer squares to greased baking sheets. Sprinkle with Gouda cheese; top with tomatoes, olives and feta cheese.
Bake at 400° for 14-18 minutes or until golden brown; sprinkle with herbs. Serve warm or at room temperature. Yield: 32 appetizers.

(I totally didn't make this many. I used one sheet at a time and only cut it into 9 squares and used baby beef tomatoes. Still really good and a wonderful side dish.)

Twice baked potatoes

4 medium baking potatoes
1/4 c. butter or margarine
1 c. sour cream
1 c. shredded cheddar cheese
4 bacon strips cooked and crumbled
3-4 green onions chopped

Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°.
Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells.
Place on a baking sheet. Bake for 30-35 minutes or until heated through. Yield: 8 servings.

Brown Sugar Cookies

2010-04-22T15:48:00.003-04:00

Every time I make these delicious cookies, someone asks for the recipe. They are soft on the inside, crisp on the outside, and oh so good.

Brown Sugar Cookies

14 T butter
1/4 c sugar
2 c dark brown sugar
2 cups plus 2 T flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 large egg
1 large egg yolk
1 T vanilla

Preheat oven to 350, making sure oven rack is in middle position.

Heat 10 T butter in a skillet over med-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown, 1 to 3 min. Remove from heat and transfer browned butter to a large heat proof mixing bowl. Stir remaining 4 T butter into hot butter to melt; set aside.

In shallow dish mix sugar and 1/4 c brown sugar, rubbing between fingers until well combined; set aside.

Whisk flour, baking soda, and baking powder together; set aside.

Add remaining 1 3/4 c brown sugar and salt to bowl with cooled butter. Mix until no sugar lumps remain. Add egg, yolk, and vanilla and mix until just combined. Roll dough into 1 1/2 inch balls. Toss balls in sugar mixture to coat and set on baking sheet, covered with parchment paper, spacing about 2 inches apart (only 12 cookies per sheet).

Bake until browned and still puffy - when edges have begun to set but centers are still soft (they will look raw between cracks and seem underdone), 10-14 minutes. Do not overbake.

Cool on baking sheet for 5 minutes, then transfer to wire rack and cool.

Marshmallow Brownies

2010-04-21T20:24:00.003-04:00

I was asked for this recipe, but feel kinda bad posting it because I got it from a brownie box. But, here you go for those who asked.

Brownie mix prepared (or make them from scratch)
1 jar marshmallow fluff
1/2 container chocolate frosting

Bake brownies according to package directions and let cool completely. Spread marshmallow fluff over the brownies (I recommend spraying the knife or whatever you use with pan spray-it will probably stick anyway, but less). Heat the frosting for about 30 seconds and pour over the top. Cool in the fridge for 20 minutes. Spray knife you use to cut the brownies. Enjoy!

Raspberry Vanilla French Toast Croissants

2010-04-21T20:15:00.002-04:00

These are fabulous, but way rich. We ate them for breakfast, but they were probably the calories of a dessert. :) Sorry, no picture.

Vanilla Sauce:

1/2 cup sugar
1 tbsp flour
2 cups heavy cream
4 egg yokes
1 tbsp vanilla extract
2 scoops vanilla ice cream

In sauce pan, combine sugar and flour. Add cream, mixing until smooth. Cook over med-high heat until thick and bubbly. Cook 2 more minutes. Stir often. Put egg yokes in bowl (save whites) and mix. Add a little of the hot sauce mixture into the eggs and quickly stir. Then return the eggs to the pan and cook until 160 degrees (we did it until it boiled again-shouldn't take long). Remove from heat and add vanilla extract and ice cream. Stir until melted. Cover with plastic until ready to use.

Berry Sauce:

2 cups raspberries (fresh or frozen)
2 Tbsp sugar

Combine and simmer uncovered for 2-3 min

French toast:

3 eggs (we added the egg whites as well)
2 Tbsp milk
4 croissants, split (it makes enough for 5 or 6)
2 Tbsp butter

Mix milk and eggs. Grease pan with the butter (can use a spray). Dip croissants in egg mixture and cook.

Serve hot with vanilla and berry sauces.

Fiesta Chicken Pasta Salad

2010-04-21T08:18:00.003-04:00

This is a fast, easy, delicious recipe. I love making it when it is warm out.

1 pkg Hidden Valley Fiesta Ranch dip mix
1/2 c. oil
1/2 c. vinegar

1 lb. cooked, shredded chicken
3/4 box garden rotini (I just use the entire box)
1 can black beans
1 can black olives, halved (I usually leave these out)
2-3 tomatoes, chopped
frozen corn

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, & tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Toss again just before serving.

Sausage Gravy

2010-04-14T16:12:00.009-04:00

My cousins Melie and Cam made this for us back in Utah, and we tried it out for ourselves here. Delicious, fast, and easy breakfast worth every calorie!

1/2 Tube of Pork Sausage
2-3 Cups of Milk
3 Tablespoons of Flour
1 Tube of Biscuits (Pillsbury usually has a coupon for them for free or $.37 at Aldi's)

Brown sausage in a large skillet. Add enough milk so that the meat is swimming. Boil. In a lidded jar, shake together the flour and 1/2 cup of cold milk. Add it to the pan and let it thicken. You can add more milk if it is too thick. Serve over biscuits.
(picture off Hyde and Seek)

Ranch Mac and Cheese

2010-03-22T17:43:00.004-04:00

A great new twist for all you mac and cheese lovers!!

1 pkg(16oz) elbow macaroni
1 c. 2% milk (I used buttermilk because that is what I had)
1/4 c. butter, cubed
1 envelope ranch salad dressing mix
1 tsp garlic salt
1 tsp garlic pepper blend (I mixed black pepper and garlic powder)
1 tsp lemon pepper seasoning (I totally forgot this)
1 c. shredded Monterey Jack cheese
1 c. shredded Colby cheese (I just used 2 c. of colby because I didn't have the other)
1 c. sour cream
1/2 c. crushed saltines
1/3 c. grated parmesan cheese

Cook macaroni according to package directions. Meanwhile, in a dutch oven, combine the milk, butter, dressing mix, and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce with saltines. Sprinkle with parmesan cheese.

Looking back it is pretty amazing that it still tasted good with everything that I did different. You can try it my way, or the way that it is supposed to be. Have fun. My kids loved it!!! (picture and recipe from taste of home )

Steamed Pork Buns & Asian Salad

2010-02-28T20:23:00.002-05:00

Steamed Pork Buns
These were so good! Really fun to make! I served them with an asian salad - recipe below!
I did steam them (and they were fantastic!) but I think baked would be yummy too!

Filling:
1/2 teaspoon five-spice powder (I actually left this totally out)
1 pound pork tenderloin, trimmed ( i used only about 1/2 the meat and the first time I used just a pork chop I had in the freezer and it was super yummy)
Cooking spray
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 teaspoon salt

Dough:
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/4 cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
1/4 teaspoon salt
1 1/2 teaspoons baking powder

1. To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes. (Since I haven't used the five-spiced powder I just cooked my pork with a little cooking spray and it was great - oh I thinly sliced it before I cooked it!!)
2. Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
3. To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
4. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
5. Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
6. Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
7. Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid. (I don't have a bamboo steamer but I do have a veggie steamer and I just used that - I sprayed my steamer though because they stuck the first time )
8. Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

Asian Salad

Pork (I have used a pork tenderloin or a pork chop)
Teryaki marinade *I like Lawry's Teryaki*
Lettuce
Mandrain Oranges
Almonds
Chow Mein Noodles
Whatever fun asiany toppings you want
Asian Salad Dressing *I love Krafts Light Asian Toasted Sesame

Thinly slice your pork and marinade in Teryaki. Cook pork in the marinade (I just threw it in a frying pan with a little cooking spray). Then just serve your salad like a Taco Salad (all seperatly) and then everyone can add the toppings they want. I love this -- so tastey!!

Taquitos

2010-02-28T20:19:00.004-05:00

1 small onion chopped
1 clove garlic, minced
3/4 lb lean ground beef (I usually use less more like 1/2 lb)
1/2 cup salsa, plus more for dipping
2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
10 (6-inch) flour tortillas (I use whatever size I have, they are usually the big ones and it still works great)
1/2 cup shredded cheddar or Montery Jack cheese
Sour Cream

Heat oven to 400 degrees. Cook ground beef, when almost done add in the onion and garlic. Cook until onion is softt. Add in 1/2 cup salsa, chili powder, salt and pepper. Cook over low heat stirring occasionally for 10 minutes. Place tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of beef mixture, spreading it to an inch from the edges. Sprinkle with cheese. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegie oil (I just sprayed them with cooking spray). Bake for 8-12 minutes or until the tortillas are lightly browned. Serve hot with salsa and sour cream.

Artichoke Chicken

2010-02-23T23:20:00.004-05:00

1 Small Jar of Marinated Artichoke Hearts
1 Cup grated Parmesan Cheese
1/2 Cup Sour Cream
1/4 Cup Mayo
2 Teaspoons of Minced Garlic
Dash of Salt and Pepper to liking (I did about five good shakes of pepper and two of salt)
4 Skinless, Boneless Chicken Breast Halves

Set oven to 375 degrees. Drain artichoke and squeeze out liquid before chopping. In a bowl mix artichoke, parmesan cheese, sour cream, mayo, garlic, salt and pepper. Set chicken in a baking dish and pour mixture on top. Put it in the oven for 35 minutes. Serve over noodles.

Pecan Crusted Chicken

2010-02-21T19:44:00.002-05:00

1/4 c. milk
1/2 c. flour
1/2 c. finely chopped pecans
2 Tbsp sesame seeds
1 1/2 tsp paprika
3/4 tsp pepper
1 tsp salt
4 boneless skinless chicken breasts
2 Tbsp canola oil

Place milk in a shallow bowl. In another shallow bowl, combine flour, pecans, sesame seeds, paprika, pepper and salt. Dip chicken in milk then coat in flour mixture.
In large nonstick skillet, brown chicken in oil on both sides. Transfer to a greased cookie sheet and bake uncovered at 350 for 15-20 min or until juices run clear.

We have also been able to brown chicken just by spraying it with cooking spray so you don't have to use so much oil. Then I just use foil to cook on instead of greasing the pan.

Peanut Butter Dreams

2010-02-18T16:51:00.004-05:00

For Melissa and Hugh :) These are so yummy and simple. The only dilemma you may run into is if you don't own a miniature muffin pan. I couldn't make these until after Christmas this year ;)

Peanut Butter Dreams Aunt Bev
½ c margarine
1 tsp vanilla
½ c creamy peanut butter
1 ¼ c flour
½ c sugar
½ tsp salt
½ c brown sugar
3 tsp baking soda
Miniature Peanut Butter Cups

Cream together and put small spoonful into lined mini muffin tin. Bake at 350 for 5-6 minutes. Insert peanut butter cup in each cookie and bake 1 minute longer.

Tropical Drink

2010-02-18T16:43:00.002-05:00

Here you go! This is actually from one of the gals in Jason's dental class. I'm sure you can change it up as you like!

Tropical Drink Mary Miller Philp

1 lg can Juicy Juice (kiwi strawberry or other)
1 bottle Fuze (pina colada/banana coconut)

Mix.

Tortellini Soup

2010-02-13T13:16:00.005-05:00

1 sweet onion, chopped
2 cloves garlic, minced
6 c. beef broth
14 oz can diced tomatoes, undrained
1 small can tomato sauce
1 large carrot, chopped
1 small yellow zucchini, chopped
1 sweet green pepper, chopped
1 tsp oregano flakes
1 tsp crushed basil
16 oz frozen cheese or beef tortellini

Brown onion and garlic until soft and light golden in large sauce pan. Add broth, tomato sauce, diced tomatoes, yellow zucchini, carrot, and green pepper. Cover and simmer for 40 min or until veggies fully cooked. Add seasonings and tortellinis and cook for 10 - 15 minutes. Season to taste.

Granola

2010-02-05T21:32:00.003-05:00

In response to the request... This is my mom's granola recipe and I LOVE it. I've been making it a lot recently and it is SO easy.

Granola
6-7 c regular rolled oats
1 c wheat germ (or more oats)
½ c flaked coconut
1 c chopped walnuts
½ c cashews (or other)
¾ c brown sugar
¾ c cooking oil
1/3 c water
2 tsp vanilla
1 c raisins (after baking)

Combine dry ingredients and mix well. Mix oil, water and vanilla; add and mix with all. Spread in large, shallow pan and bake at 350 for about 45 minutes, stirring frequently (I do it about every 20 mins). Add raisins after baking. Cool and store in a covered container. Servings: 11 cups, Prep time: 10 min, Cook time: 30 min

Chicken Dressing Casserole

2010-02-05T21:26:00.002-05:00

We just made this the other night and it is one of my favorites - a family recipe. It's easy and delicious.

Chicken Dressing Casserole Louise Davenport Prosek
3 c chicken, cooked and cubed
1/3 c margarine, melted
1 (8oz) bag Pepperidge Farm Herb Seasoned Stuffing
2 cans cream of chicken soup
1 c milk
dash of minced onion
dash of pepper
1 c frozen peas (opt, or served as a side dish)

Boil chicken. Stir together stuffing with margarine. Put ½ in bottom of lightly sprayed 9x13 inch pan (or save all for the top). Mix remaining ingredients including chicken. Pour over stuffing, then put reserved stuffing on top. Bake at 350 for 30 min. Serve with canned whole cranberry sauce, if desired.

Honey Orange Chicken

2010-02-05T12:20:00.002-05:00

This is one of the best recipes that I have found. And we found that it is way multi-purpose. Sorry I don't have a picture. Next time I make it I will add one.

3/4 cup(s) fresh orange juice
1/3 cup(s) orange blossom or clover honey
1 teaspoon(s) grated ginger
1 teaspoon(s) garlic
1 teaspoon(s) orange zest
1 teaspoon(s) salt
1/8 teaspoon(s) black pepper
4 (6 ounces each) boneless, skinless chicken breasts, trimmed (I only used 2)
1 teaspoon(s) vegetable oil
1 teaspoon(s) toasted sesame oil
1 teaspoon(s) toasted sesame seeds

Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.

Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.

Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.

We also cooked some shrimp in it as well.....delish!!! I had my leftovers on a salad the next day and it tasted even better. I loved it and so did my kids!

Homemade Granola Bars

2010-02-04T18:00:00.002-05:00

I got this from my sister who got it off Super Baby Food via mormonchic.com. She recommends adding ground flax seed in and cutting down on the butter and honey.

GRANOLA BARS

1 ½ cups rolled oats
¼ cup wheat germ
¼ cup ground nuts
¼ cup nonfat dry milk
¼ cup melted butter or oil
5 tablespoons honey
1 beaten egg
¼ teaspoon vanilla
¼ teaspoon cinnamon
½ cup dried fruit

Mix all dry ingredients. Mix honey, oil and vanilla into dry mixture. Add more honey to moisten or dried oats to dry mixture if necessary. Press mixture into 8x8 baking pan. Bake at 350°F for 15-20 minutes, cool and cut into bars.

Calling all Recipes!

2010-02-03T13:42:00.002-05:00

Does anyone out there have a good granola recipe? I have started making my own and I like it a lot, but just wanted to try some different ones. Let me know. Thanks!!!

Mooshy Carmel corn

2010-01-27T17:42:00.002-05:00

This is my favorite carmel corn recipe because it is gooey. I have never had it get hard (unlike my other recipe which is hard to begin with), but that may only be because it doesn't last long at my house. I hope you enjoy!

1 cup brown sugar
1/2 cup (1 cube) butter-I use margarine
1/4 cup light Karo syrup
1 Tbsp Mexican vanilla (I use whatever I have, normally regular vanilla extract)
1/2 can sweetened condensed milk
2 packages microwave popcorn (buttered and salted)

Pop popcorn and pour in a large bowl; remove unpopped kernels as you pour. In a saucepan, bring brown sugar, syrup, butter, and vanilla to a boil. Boil for 5 minutes stirring constantly. After 5 min, add sweetened condensed milk and bring back to a boil. Boil for 2 more minutes stirring constantly. Pour over popcorn and mix gently (It's hot!) Let cool 5-10 minutes.

Blueberry French Toast Casserole

2010-01-16T20:14:00.003-05:00

Ingredients:
12 slices white bread, crusts removed (I use wheat bread, and leave on the crusts)
2 packages, 16 oz total, cream cheese (We don't like that much cream cheese in it, so we just use one)
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup

Cut bread into 1-inch cubes; place half in a greased 9 x 13 x 2 inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs, milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes more or until golden brown and the center is set.

While it bakes, prepare sauce.

Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries (1 is enough for the recipe, but we find we really like the sauce, so we use 2 cups of berries and double everything else)
1 tablespoon butter

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Serves 6 to 8

Christmas Casserole

2010-01-16T20:07:00.003-05:00

I don't know how many of you have had French Toast casseroles, but I love them. So, I am going to share my two recipes with you. You have to plan ahead with these because they soak over night. :)

This first one is called Christmas casserole because it is what Chris' family has for Christmas breakfast.

Ingredients:
8 slices of bread, cubed
2 cups grated cheese
1 lb sausage, cooked
4 eggs
2 1/2 cups milk
1 can cream of mushroom soup + 1/2 cup milk

Grease a 9x13 pan. Place bread in pan. Sprinkle with cheese, then sausage. Beat 2 1/2 cups milk with eggs and pour over bread. Cover, and refridgerate over night (If you like breakfast for dinner and want to do this, let sit about 8 hours coverd in the fridge).
Next day, mix 1/2 cup milk and can of soup together. Pour over the top. Cover with tin foil. Bake at 300 degrees F for 1 hour. Remove tinfoil, and bake 30 more minutes. Enjoy!

"Secret's in the sauce" BBQ ribs

2010-01-10T20:35:00.003-05:00

Wow, were these the best ribs we have ever had. You will have to try them for a special occasion or somthing, you won't be dissapointed.

2 racks pork baby back ribs (I only use 1)
1 1/2 tsp pepper
2 1/2 c. bbq sauce (we use Famous Daves Rich and Sassy)
3/4 c. cherry preserves
1 Tbsp. dijon mustard
1 garlic clove, minced

Cut ribs into serving size pieces (1 rib per serving is what we do) and sprinkle with pepper. Sear the meat sides of the ribs in a hot oil pan. Place in a crockpot. Combine the remaining ingredients and pour over ribs. Cover and cook on low for 6-8 hours (we do it for about 7, maybe a little less, the texture is better this way). Serve with sauce.

Taco Salad

2010-01-06T04:51:00.003-05:00

Everyone probably has this recipe already because it is so easy and fast, but it's a favorite so I'll post it.

Pile Ingredients from bottom to top:
Tortilla Chips
Cooked Rice
Ground beef cooked in pan with taco seasoning
Shredded Cheese
Guacamole
Shredded Lettuce
Chopped Tomatoes
Sour Cream
(Optional: salad dressings, beans and olives)

Turkey Primavera

2009-12-20T22:19:00.004-05:00

I don't know how many of you are having turkey for Christmas, but let me tell you, after Thanksgiving, this was the most delicious way to use up some leftovers. And a great way to eat asparagus. I don't usually like it, but I loved it in this dish, so go ahead and try it. My kids even ate it.

1 cup uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 cup julienned carrot
3 tablespoons butter
4 large fresh mushrooms, sliced
1/2 cup chopped yellow summer squash
1/2 cup chopped zucchini
1-1/2 cups shredded cooked turkey
1 medium tomato, chopped
1 envelope Italian salad dressing mix
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.
Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes.
Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again. Yield: 4 servings.

Parmesan Crusted Chicken

2009-11-28T11:04:00.001-05:00

Recipe For ~ Parmesan Crusted Chicken

Chicken Boneless Skinless Tenderloins
2 Egg Whites, lightly beaten
Parmesan Grated Cheese
Shredded Parmesan Cheese
Baking Paper
Baking Tray

Preheat oven to 390°

Line a baking tray with baking paper. Pour the Grated Parmesan Cheese onto a plate. Dip the chicken into the egg whites, then press the chicken firmly in the Grated Parmesan Cheese to coat the chicken on each side. It is important to make sure the cheese sticks to the chicken.

Place the chicken on the baking tray and sprinkle the Shredded Parmesan Cheese over each piece of chicken.

Bake at 390° for 15 – 20 minutes or until the chicken is golden and cooked through.

Quiche

2009-11-28T11:02:00.001-05:00

Recipe For ~ Quiche

1 pkg. Turkey Bacon
1 Small Loaf of Cheap Bread
8 Eggs or Egg Beaters that = 8 Eggs
1 tbsp. Milk
1 can Mushrooms
1 can Green Chiles
1 container of Little Bite Size Tomatoes Cut in half
Shredded Fiesta Blend Cheese
Salt & Pepper
Foil
Pie or Quiche Dish

1. Cook Bacon until really crispy.
2. Crush Bacon on bottom of Pie or Quiche Dish.
3. Break Bread apart without crust and put pieces of bread over bacon completely cover bacon like a puzzle with the bread.
4. Mix together eggs, milk, mushrooms, green chilies, tomatoes, salt & pepper and cheese in a bowl.
5. Pour the mixture over the bread and cover with tinfoil and let set overnight.

Preheat oven to 350°

6. Cook the next morning at 350° for about 1 hour.
7. You can put the cheese on top of the quiche with 15 minutes left to cook. I just spread the shredded cheese on top and let it cook for the last 15 minutes.

Enjoy!

Kansas City Salsa

2009-11-28T10:59:00.000-05:00

Recipe For ~ Kansas City Salsa

1 can Black Beans (drained & rinsed)
1 can Yellow Corn (drained)
3 Avocados
1 Red Bell Pepper
3 Green Onions
¼ cup Lime Juice
1 tbsp. Garlic Powder
1 tsp. Salt
Dash Tobasco

Usually double the recipe.

Chop finely and combine everything thoroughly. Refrigerate 24 hours (+/-).

Serve with Tortilla Chips

This recipe is one of Dave’s Favorites!

Caramel Pecan Cheesecake Pie

2009-11-27T11:23:00.002-05:00

This has been my favorite pie to make lately, and you can use the cheesecake layer with any other pie as well. (We made a blueberry cheesecake pie and it was absolutely delicious.) Sorry I don't have a picture.

1 pkg (8 oz) cream cheese, softened
1/2 c. sugar
4 eggs
1 tsp vanilla extract
1 pie crust (unbaked, you can buy them but I usually make my own)
1 1/4 c. chopped pecans
1 c. caramel ice cream topping

In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell, sprinkle with pecans.

In a small bowl, wisk remaining eggs; gradually wisk in caramel sauce until blended. Pour over pecans.

Bake at 375 for 35-40 minutes (I usually do closer to 40 but I think that is just my oven). Or until lightly browned. (loosely cover with foil after 20 min if pie browns too quickly. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.

And here is the pie crust I use:

3 c. flour
1/2 c. sugar
1 tsp salt

Combine in a bowl or mixer. Knife in 1 1/3 c. shortening. In a separate bowl beat 1 egg, 3 Tbsp ice water and 1 Tbsp white vinegar. Add to dry mixtures. Mix until well blended. Roll out on flourered surface to desired size and place in (ungreased) pie pan.

Strawberry Virgin Daiquiri

2009-11-25T17:34:00.007-05:00

In a Blender Blend:
1/2 Can of Frozen Concentrate Lemonade
1-2 Trays of Ice
8-15 Frozen Strawberries
1/2-1 Cup of Water
2-3 Tablespoons of Sugar
Optional:
Squeeze of Lime Juice

You can adjust the amount of each ingredient to your liking. It really doesn't need the sugar and the amount of water just depends on your blender. Do the 'chop ice' setting first and then switch to the 'icy drink/smoothie'. We like to top ours with some whipped cream.

Deceptively Delicious

2009-11-20T11:17:00.004-05:00

Eric and I have started to try to be a little healthier and get our kids to eat more veggies. So I went and bought the cookbook Deceptively Delicious by Jessica Seinfeld. So far everything that we have had out of there is absolutely delicious. Because of copyright laws I have decided not to post any of those recipes, but you are more than welcome to borrow the book if you would like. Or you can buy it from Ollie's (near the Galleria Mall on Walden and Union) for $5. It is definitely a good buy. Porter has even eaten spinach because of it. It is wonderful.

Cornbread

2009-11-16T20:04:00.003-05:00

Several people have asked me for this recipe, so here it is!

CORNBREAD

1/2 c butter or margarine, room temp

1 c sugar

2 eggs

1 c yellow cornmeal

1 1/2 c flour

2 tsp baking powder

1/2 tsp salt

1 1/2 c milk

Cream butter, sugar, and eggs. In a seperate bowl blend cornmeal, flour, baking powder, nad salt. Combined creamed mixture, dry ingredients, and milk. Blend. Bake in a greased 8x8-inch pan at 375 degrees for 35-40 minutes. Makes 6 servings.

Halibut Bake

2009-11-14T14:42:00.003-05:00

Topping:

1/4 C. mayonnaise
1/4 C. sour cream
1 tsp. soy sauce
1 tsp. lemon juice
salt (to taste)
pepper (to taste)

Mix together and spread on top of halibut. Broil in oven till done
(will have burnt spots). Optional: sprinkle parsley on top of the fish.

BBQ Turkey Meatloaf

2009-11-12T05:46:00.002-05:00

This is the best Meatloaf I have ever tasted, and its much better for you because it's made with Turkey. Mmmmmmm. Everyone loved this dinner!

Ingredients

* 1 tablespoon BBQ Seasoning, recipe follows
* 1 teaspoon Old Bay seasoning
* 3 tablespoons soy sauce
* 1 large egg, lightly beaten
* 1 1/2 cups BBQ Sauce, reserving 1/2 cup for the top, recipe follows
* 1 tablespoon Worcestershire sauce
* 1 tablespoon olive oil
* 1 cup chopped red onion
* 1 medium red bell pepper, chopped
* Salt and freshly ground black pepper
* 2 cloves garlic, chopped
* 2 pounds lean ground turkey
* 1 1/2 cups bread crumbs

Directions

Preheat the oven to 350 degrees F.

In a large bowl, mix BBQ seasoning, Old Bay seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.

In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.

Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.

Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.

Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.

BBQ Seasoning:

* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder

*You will only need 1/4 of this.

Coconut Chicken Curry

2009-11-12T05:43:00.002-05:00

If you like curry, you have to make this. I really enjoyed this meal but it was slightly different. Very very good though. Surprisingly, Maddie liked it too.

Chicken Curry
slightly adapted from Favorite Family Recipes

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into small chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)
Season chicken pieces with salt and pepper.

Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired. .

Sweet and Sour Chicken

2009-11-12T05:37:00.002-05:00

This recipe is so so easy and took me almost no time at all. Maybe 15 minutes. It is absolutely delicious too! For the first time EVER Creed raved over the dinner because of this meal. It's so good. Make it! And I stole this picture from the site I found it on.

4 boneless, skinless chicken breasts, cut into cubes (I only used 2 for my family, and it was plenty)
6 T. flour seasoned with 1/2 t. salt and 1/2 t. pepper
1/4 c. olive oil
1/8 c. cornstarch
1 t. salt
1/4 t. pepper
1/4 c. brown sugar
1/4 c. vinegar
1 20 oz. can pineapple tidbits (reserve juice)
1/2 c. pineapple juice (use reserved juice)
1/2 c. chicken broth
1 T. soy sauce
1 red bell pepper, sliced (we also used a green pepper)
1/4 c. onion, sliced
Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes (mine reduced much faster, so I added about 1/2 c. water to make it more saucy). Add chicken, peppers, onions, and pineapple. Cook until heated through. Serve over rice. Enjoy!

5 in 1

2009-11-08T22:11:00.004-05:00

I know this is a little lame but I have wanted to post a couple of things and just haven't so now I have like 5 recipes to post. So I thought I would do it all at once. Here you go.

Punkin Pancakes

2 1/3 c. bisquick

1/3 c. canned pumpkin (not pumpkin pie filling)

1 1/4 c. milk

1/4 c. oil

2 Tbsp. sugar

1 tsp pumpkin pie spice

2 eggs

Mix with a wisk until blended and cook like normal pancakes

Chicken, Broccoli, and Pasta

this is a recipe I got from someone who would change her recipes all the time so there aren't that many measurements so just do what you think (which is why I hesitate to even post it). I haven't gone wrong with it yet. Just do what your family would eat.

1 lb chicken breast, cooked and chopped

1 bunch of broccoli, steamed

fettucini noodles, cooked

1 can cream of chicken soup

1 can water

1/2 c. mayo

garlic powder

salt and pepper

Mrs Dash

Cheddar cheese

bread brumbs

butter

Toss cooked chicken, steamed broccoli and cooked noodles in your baking dish (usually use a 2 qt dish and fill it). In another bowl mix soup, water, mayo and seasonings until somewhat smooth. Pour sauce over noodles and toss to coat. Sprinkle cheese over top. Melt a small amount of butter to stir into bread crumbs and sprinkle over cheese.

Bake at 325 for 30-45 minutes.

Stuffed Meatloaf

2 lbs hamburger

1 box stuffing

6 oz mushrooms, sliced

1/2 green pepper, chopped

1/2 small onion, chopped

Preheat oven to 350

Season meat like you would for normal meatloaf. (I usually use season salt, pepper, and 1 egg) Cook stuffing according to directions on box. Saute mushrooms, green pepper and onion in frying pan until tender, but firm.

Pat out hamburger on wax paper to form a rectangle (you want the meat fairly thin). Spread stuffing on top then sprinkle mushroom mix on top. Lifting the wax paper, carefully roll the hamburger and place into baking dish. Cover and cook for about 1 hour.

Farmhouse BBQ Muffins

2 tubes Jumbo flakey biscuits (16 biscuits total)

1 lb ground beef

1/2 c. ketchup

3 Tbsp brown sugar

1 Tbsp cider vinegar

1/2 tsp chili powder

1 c. shredded cheddar cheese

Separate dough and roll out into slightly larger circles. Press each biscuit into greased muffin tin and set aside. (I usually only end up using 12 biscuits because that is as far as my meat goes. Then I just make cheesey biscuits with the remaining 4 for my kids)

In skillet cook hamburger thoroughly and drain. In a small bowl mix ketchup, brown sugar, vinegar, and chili powder until smooth. Add the meat and stir to coat. Divide meat mixture among biscuits. Sprinkle cheese over top.

Bake at 375 for 18-20 min or until golden brown.

Fried Ice Cream

1 qt. Vanilla Ice Cream

about 2 c. crushed cornflakes

cinnamon sugar

1 egg, wisked until there are no blobs

oil for frying

The day before form ice cream into 4 balls of whatever size you want. (we didn't use the whole container of ice cream of course. We just made 4 solid scoops.) Round them out in your hands, put on a plate, cover with plastic wrap and put back in the freezer overnight.

When ice cream balls are frozen hard again, dip into crushed cornflakes to coat. Make sure you cover entirely, and place back in the freezer for at least 1 hour. Combine remaining cornflakes with some cinnamon sugar. Once hard again, dip into egg to coat then into cornflakes again for a second coating. Work with only one ball at a time, then place back in freezer as soon as possible.

Heat oil to between 375-400 degrees. When oil is ready, take ice cream from the freezer, and place in oil (one at a time) for about 10-15 seconds (if you do it too long the ice cream will melt). Roll onto paper towel to drain then promply into bowl. Top with whipped cream, chocolate syrup, caramel, etc. What ever you want.

Cinnamon Sugar Muffins

2009-11-08T21:29:00.000-05:00

Cinnamon Sugar Muffins
*Nothing too fancy about these muffins but kids love them so we make them a lot at my house!*

1 ¾ cups flour
1/3 sugar
2 tsp baking powder
¼ tsp salt
1 egg
¾ cup milk
¼ cup oil

cinnamon and sugar mixed
melted butter (I usually melt half a stick)

Combine flour, sugar, baking powder, and salt. Make a well in center of dry mixture, set aside. In another bowl combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Stir just till moistened (batter will be a little lumpy). Spoon batter into greased muffin tins. Bake at 400 degrees for 20 minutes or until golden. (I use mini muffin pans and they bake for about 12 minutes).
Put melted butter and cinnamon sugar into separate bowls. When your muffins come out of the oven dip the tops into melted butter and then into cinnamon sugar.
Then enjoy!!

Pumpkin Cookies

2009-10-30T13:51:00.003-04:00

2 1/2 Cups of All-Purpose Flour

1 teaspoon of Baking Powder

1 teaspoon of Baking Soda

1 teaspoon of Ground Cinnamon

2 teaspoons of Pumpkin Spice

1/4 teaspoon of Salt

1/2 Cup off Softened Butter

1 1/2 Cup of White Sugar

1-1 1/2 Cup of Canned Pumpkin Puree

1 Egg

1 teaspoon of vanilla extract

Preheat oven to 350 degrees and wisk flour, baking powder, baking soda, cinnamon, pumpkin spice and salt in a medium bowl

In a large bowl, cream butter and sugar together. Then add the pumpkin puree, egg, and vanilla and mix well. Add in the dry mix.

Drop Tablespoons of dough on a cookie sheet and slightly flatten and smooth out. Cook for 12 minutes.

Cool completely and add your choice of frosting by drizzling on top of cookie with a fork. I combined:

1 Cup of Powdered Sugar, 1 1/2 Tablespoons of milk, 1/2 Tablespoon of melted butter, and a few drips of vanilla extract to taste as well as 1 drop of red food coloring with 4 yellow to make an orange shade.

stuffed porkchops

2009-10-25T21:42:00.002-04:00

4 boneless pork chops, butterflied
1 box pork stuffing
1 can cream of mushroom soup
1/3 soup can milk

Butterfly pork chops, then slice through. (when done, you should have 8 half pork chops) Place 4 on the bottom of a square pan. Lightly salt and pepper them. Pour prepared stuffing on top to cover pork chops. Place remaining 4 chops on top and lightly salt and pepper. Combine mushroom soup with milk and pour over tops.

Cover and bake at 375 for 30 min. Then uncover and bake an extra 15 min.

Lisa's Linguine

2009-10-23T17:16:00.003-04:00

This is my sister's idea of an "easy dinner." I don't think it's very easy, but she made this for me when my brother and I visited her and it's delicious.

Linguine with Chicken and Sun-Dried Tomato Dressing

1/2 C. plus 2 Tbsp. olive oil
3. Tbsp. balsalmic vinegar
1 large garlic clove, minced
1/2 tsp. sugar
1 C. chopped red onion
1/2 C. chopped and drained oil-packed sun dried tomatoes
1/2 C. dried basil (I've used fresh too and I liked it even more)
4 skinless and boneless chicken breast halves ( I do less)
1/2 C. canned low salt chicken broth
1-9oz. package fresh linguine (I do dried), freshly cooked

Whisk 1/2 C. oil, vinegar, garlic, and sugar in a medium bowl to blend. Whisk in onion, tomatoes, and 1/4 C. basil. Season dressing with salt and pepper. Heat remaining oil in heavy large skillet over medium high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet . Saute until brown, about 3 min. per side. Cut into pieces. Add broth, 1/2 C. dressing, 1/4 C. basil and bring to a boil. Reduce heat to medium low; simmer uncovered until chicken is cooked through, about 3 minutes. Add remaining dressing and basil. Simmer till heated through. Serve over linguine.

Lemon Chicken Stir fry

2009-10-11T21:29:00.004-04:00

This is pretty quick, easy, and it has lots of vegies. We love it because Valorie will eat it (although she does pick out the broccoli and leave it on her tray). :)

Ingredients:

1 cup fresh broccoli florets
1 cup red bell pepper, chopped
1 medium carrot, coarsely chopped
1 tsp fresh ginger root, peeled and finely chopped (I substitute ground ginger)
3 green onions w/tops, sliced
1 lemon (or a couple tsp lemon juice)
1 lb boneless, skinless chicken breast halves
2 cups water
2 packages (2.8 oz each) baked chicken flavored ramen noodles (I use regular chicken)

Chop bell pepper, carrot and ginger root with food chopper. Slice green onion in 1 inch pieces. Zest whole lemon. Cut chicken into thin strips (I cube it). Heat skillet over medium heat and spray with vegetable oil. Add chicken, stir-fry 3-4 minutes, stirring frequently. Add ginger root, stir-fry 30 sec. Add water, bring to boil. Add noodles, broken in pieces and season packets from noodles. Bring to a boil, reduce heat. Add broccoli and carrot, simmer 3 minutes or until noodles are tender and most of liquid is absorbed. Add bell pepper, green onion, and lemon zest to skillet. Heat through. Drissle with fresh lemon juice. Serve immediately.

Oreo Truffles

2009-10-08T14:50:00.000-04:00

Oreo Truffles

1 package Oreo cookies

1(8 oz) block of softened cream cheese

1 tub of Dolci or Bakers melting white chocolate

Blend package of Oreo's in food processor to make into a fine powder (looks like dirt). Add softened cream cheese to oreo's and blend with a fork until it makes a sticky dough. Roll into quarter size balls and place on wax paper (makes about 25). Put the oreo balls into the freezer for atleast 20 minutes before dipping them in the melted white chocolate. The chocolate will harder in about 15 minutes. Keep in fridge (we like to keep ours in the freezer)

Crème Brûlée

2009-10-07T13:46:00.005-04:00

1 pint (2 cups) whipping cream
4 egg yolks
1/2 cup granulated sugar
1 Tbsp. vanilla extract

Preheat oven to 350 degree.
Heat cream over medium heat until bubbles form around edge of pan.
Beat egg yolks and sugar together until thick, about 3 minutes.
Gradually beat cream into egg yolks. Stir in vanilla.
Pour mixture into 6 six-ounce custard cups.
Place cups in baking dish that has about 1/2 inch water (don't place too much water, so water won't get into custard dishes) in the bottom.
Bake until set, about 45 minutes.

Mix 4 Tbsp. granulated sugar and 1 tsp. brown sugar. Sprinkle each custard with about 2 tsp. sugar blend.
Place on top rack under broiler. Cook until topping is medium brown.
Chill before serving.

Southwestern Nachos

2009-10-02T19:53:00.000-04:00

Just so you know, I halved the recipe because I definitely didn't need that much. Half of it would have lasted us a while if Eric didn't like it so much and ate it all before I even got a second helping.

2 boneless whole pork loin roasts (the recipe says 3 1/2 lbs each, but mine was just about 3 lbs and I still didn't use all of it)
1 cup unsweetened apple juice
6 cloves of garlic, minced
1 tsp salt
1 tsp liquid smoke, optional (we did use it and the meat was to die for)
2 1/2 c. bbq sauce, divided
1/3 c. brown sugar
2 Tbsp honey
1 pkg tortilla chips
1 1/2 c frozen corn
1 can black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 medium onion, chopped
1/3 c. fresh cilantro
1 jalapeno pepper, seeded and chopped (we didn't use)
2 tsp lime juice
1 pkg. (16 oz) process cheese (Velveeta)
2 Tbsp milk

Cut each roast in half; place in two 5 qt. slow cookers. COmbine the apple juice, garlic, salt and liquid smoke if desired; pour over meat. Cook on low for 7-8 hours or until tender.

Shred pork with two forks, place in a very large bowl. Stir in 2 cups bbq sauce, brown sugar, and honey. Grease two 13x9 pans. Divide pork mixture between pans. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over the pork mixture.

Bake uncovered at 375 for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining bbq sauce over nachos. (30 servings)

Serve with tortilla chips.

Easy Stir Fry

2009-10-01T11:07:00.005-04:00

..Sorry for the consecutive posts!

1-2 Boneless Skinless Chicken Breasts, cubed

1 Medium Carrot, thinly sliced

1/2 Onion, chopped big

1 Green Pepper

Optional: Snow peas, Zucchini, Squash, Mushrooms, Cabbage, Broccoli, Green Beans etc.

2 Tablespoons of Soy Sauce

1 Tablespoon Vegetable Oil

Sauce:

2 teaspoons Cornstarch

1/3 Cup Cold Water

2-3 Tablespoons Soy Sauce

1/2 teaspoon of Paprika

1/4 teaspoon of Garlic Powder

1/2 teaspoon Minced Garlic

Put chicken and vegetables in a frying pan/wok with oil and 2 tablespoon of soy sauce. Fry until browned and cooked all the way. In a separate bowl combine sauce. Pour over chicken and vegetables with heat on low until all food is warmly coated with sauce. Serve over rice. We also microwaved a tomato with sprinkled Parmesan cheese as a side.

Jenni's Spaghetti Salad

2009-10-01T11:00:00.003-04:00

1 Package of Angel Hair Pasta

Kraft ZESTY Italian Salad Dressing

1/3-1/2 Bottle of Salad Supreme Seasoning

1 Red Onion

1 Cucumber

1 Green Pepper

2-3 Tomatoes

Chop Vegetables. Cook pasta and drain, run under cold water to cool. Combine pasta and vegetables and then add entire bottle of salad dressing and 1/3-1/2 Salad Supreme Seasoning to taste.

Piccata Chicken

2009-09-24T21:38:00.004-04:00

6 Skinless, Boneless Chicken Tenderloins/strips of Breasts
1 Egg
3 Tablespoons Lemon Juice
1/2 Cup All-Purpose Flour
1/4 teaspoon Garlic Powder
1/2 teaspoon Paprika
1/8 Cup Butter/Margerine
3 Tablespoons of Olive Oil
2 Cups Boiling Water
2 Chicken Bouillon Cubes
1-2 Tablesoons of white sugar

Preheat over to 250 degrees and boil desired pasta.

In a small plate put 1/4 Cups of Flour and dip in chicken.
In another small bowl, beat the egg together with 1 tablespoon of the lemon juice and dip the floured chicken in. In another shallow bowl mix together the other 1/4 C. flour, garlic powder and paprika. Dip the floured chicken from the egg/lemon mixture into the seasoned flour.

In a skillet, melt butter/margarine with the olive oil and brown the coated chicken pieces
When done, transfer chicken to a cookiesheet and keep warm in the oven.

Dissolve the bouillon in the boiling water in skillet, then add the remaining 2 tablespoons of lemon juice and sugar. (Alter previous three ingredients to your likeness and taste, i.e. more sugar if too tart)In a little bowl mix cornstarch and a little cold water. Then drip into sauce for desired thickness.

When ready to serve, drain pasta, pull chicken pieces out of the oven and transfer to sauce. Pour sauce and chicken over pasta. Garnish with parsely, basil, or whatever you desire.

Homemade Mozzarella Cheese Sticks

2009-09-22T23:43:00.003-04:00

3 Sticks of String Cheese (Aldi's has an amazing brand)

1 beaten egg

1 cup of Italian Bread Crumbs

1 tsp of garlic powder

1 cup of oil

Optional: Spaghetti Sauce for Marinara

*This recipe is easily doubled for more

Cut string cheeses in 1/2 horizontally. Put them in the freezer for over an hour (this is so they don't melt when you fry them). Roll frozen cheeses in egg. Mix the Italian bread crumbs with the garlic powder in a separate bowl and roll egged cheese in this bowl. Repeat these two steps two or three more times until the stick of cheese is completely breaded. Put oil in a frying pan and heat up until a drop of water will sizzle, then put it on medium. Fry and occasionally rotate the breaded cheese until golden brown (takes about 1-2 minutes). Transfer to a paper towel covered plate and pat off grease. Enjoy :-)

Peanut Butter Pie

2009-09-21T21:07:00.002-04:00

* SO I can't claim full credit for this recipe because it was actually Sarah Taylor's recipe and it's on the Dental Wives Sweet Teeth blog. It is absolutely TO DIE for and I might have to venture out there and say that it is my favorite dessert I have ever found! I made it for craft night to try, and I really really loved it! You wont be sorry if you make it, and I'm sorry I don't have a picture!

20 cream filled chocolate sandwich cookies, divided (oreos)
2 Tablespoons butter, melted
1 pkg. (8oz) cream cheese, softened
1/2 cup peanut butter
1 1/2 cup powder sugar, divided
1 carton(16oz) frozen whipped topping, thawed, divided
25 miniature peanut butter cups, chopped
1 cup cold milk
1 pkg. (3.9oz)instant chocolate pudding mix
Crush 16 cookies, toss with butter. Press onto bottom of ungreased pie dish(I used a 9x13 baking dish and added a little more oreos because I was feeding a bigger crowd)). In a mixing bowl, beat cream cheese, peanut butter and 1 cup powder sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. (save a few for the top)
In a separate mixing bowl, beat the milk, pudding mix, and remaining powder sugar on low speed for 2 minutes. Fold in whipped topping. Spread over peanut butter cups. Crush remaining cookies, sprinkle over the top and sprinkle with last few PB cups. Cover and chill for at least 3 hours prior to serving.

Salsa Chicken

2009-09-20T21:47:00.002-04:00

This is one of Eric's favorites and it is SUPER easy.

Chicken breasts
Your favorite salsa (we use Pace Picante Mild)

Preheat oven to 350. Line baking sheet with foil to help with clean up. Place raw thawed chicken on pan and pour as much salsa as you would like over each breast. Bake for about an hour or so. Check around 30-45 min to see if done. Generally has taken us about an hour every time. Enjoy!

Key Lime Cheesecake

2009-09-16T01:46:00.002-04:00

Here's the recipe of the cheesecake from Tasha's Shower:

4 Packages of 8oz Cream Cheese

1 1/4 Cups of White Sugar

1 Tablespoon of Corn Starch

4 Eggs

1 Tablespoon of Lime Zest (I just used the small end of a cheese grater on the peels, took about 2 limes)

1/3 Cup of Key Lime Juice

1/3 Cup of Lemon Juice

A few drops of green food coloring

*This produced enough filling for 2 cheesecakes, so I did a store bought crust on one and a homemade crust on the other.

CRUST

Combine:

1 1/2 cups graham cracker crumbs

6 tablespoons butter, melted

Press into pan and refrigerate.

Mix cream cheese, sugar, zest, and cornstarch until smooth. Beat in eggs one at a time. Add key lime juice and lemon juice with mixer on low as well as drops of green food coloring. Finish mixing by hand. Do not overbeat, or cake will crack during baking (An example would be my picture above :-) ). Pour batter into crusts.

Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. (For me all was well until I put it into the fridge)

Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days. (I just froze my second cheesecake.) Top with cream and limes.

Peanut Butter Krispies

2009-09-16T01:23:00.003-04:00

1 Cup of Canola Oil

1 Cup of White Sugar

1 Cup of Peanut Butter

6 Cups of Rice Krispies

Optional:

(1/4 cup of chocolate chips)

Bring corn oil and sugar to a boil. STOP immediately. Add in peanut butter and stir. Add in rice krispies and stir. Transfer to a pan and press into it. If you want you can sprinkle chocolate chips on top.

*We usually form these into giant hershey kiss shapes with a real hershey kiss in the middle and wrap them with tin foil as we leave love notes on the tail that comes out the top. This is fun to sneak into lunches.

Pork Tenderloin

2009-09-15T13:42:00.002-04:00

This is such a great recipe! I just made it for the first time Sunday. It's easy and delicious. Sorry, there's no picture.

1/2 c soy sauce
2 cloves minced garlic
1 tsp ginger or 1 T fresh ginger, grated
1 T sesame oil
1-11/2 lb pork tenderloin
1/4 c honey
2 T packed brown sugar
1/4 c sesame seeds

Combine first four ingredients in bag. Add meat and marinate at least 2 hours.
Combine honey and brown sugar.
Remove pork from marinade and pat with paper towel. Roll in honey mixture and then in sesame seeds.
Roast in shallow pan for 20-30 minutes at 375 degrees.

Poppy seed dressing

2009-09-13T14:42:00.003-04:00

Ingredients:

1 cup oil
2/3 cup vinegar
1 1/4 cups sugar
2 green onions
dash of salt
3 Tbsp poppy seeds

Combine ingredients in the blender. Makes enough for 2 salads.

I like this best over fruity salads. My favorite is salad greens mixed with mandrine oranges, candied pecans, craisins and feta cheese.

Chicken Salad

2009-09-13T14:30:00.002-04:00

Someone asked me for this recipe, so now you all get it. :)
It is from Tasha's shower

Ingredients:

1 can chicken breast (1-2 boiled chicken breasts)
2 green onions
1 celery stalk
halved grapes (I prefer red, but other kinds may work)
slivered almonds (can substitute with cashews)
1/4-1/2 cup miracle whip with a little milk to soften it and a little sugar (about 1 Tbsp)

Cut up green onions, celery, and grapes (also cube chicken if using a boiled breast). Put in a bowl with chicken and almonds. In a small separate bowl, mix miracle whip, milk and sugar. Pour over chicken mixture and stir to coat. Adjust portions to liking. I like fruits, so I will sometimes add mandrine oranges and pineapple to this. Serve in a croissant, roll, or just on bread. Enjoy!

Chicken bacon ranch pizza

2009-09-13T14:03:00.003-04:00

This is one of my favorite pizzas we have made. :)

Dough:

4 1/2 cups flour
3/4 tsp salt
3 Tbsp olive oil (can use shortening if you prefer)
1 1/2 cup warm water
1 1/4 Tbsp yeast
1 1/4 Tbsp sugar

Proof yeast in warm water and sugar. Mix flour slat and oil. Add yeast mixture. Mix. Knead for about 4 minutes. Let sit about 15 minutes. Roll out dough. Bake for 10-15 minutes at 450 degrees. Take out and add toppings. (If you have a favorite pizza dough recipe, use it. As a disclaimer, I use half wheat and half white flour, so I can't vouch for how this will turn out with all white flour because I've never made it that way).

Suggested Toppings:

Ranch dressing
Cubed grilled chicken
Cooked crumbled bacon
Grated mozarella cheese
Fresh vegetables (we did tomatoes, peppers and onions)

Pour dressing over dough (Not an exact amount, just depends on how saucy you like it). Cover with remaining toppings and cheese. Oh, and we sprinkled parmesan cheese over the top too. Bake for 10-15 minutes more at 350 degrees until done (will look golden brown).

This is pretty easy and delicious!

egg casserole

2009-09-08T20:21:00.001-04:00

Here's the egg casserole from Rachel Fordham's shower. I'm not huge on egg caseroles so Rachel Nielsen kindly gave me this recipe. It was super easy! I didn't have dry mustard so I just left it out.

12-15 slices of bread (cut up into cubes)
1 lb. sharp cheddar cheese
3 c. milk6 eggs
3/4 t. salt
3/4 t. dry mustard
In a greased casserole dish, alternate layers of cubed bread, milk mixture, and cheese. Bake about 1 hour at 350 degrees.

Pork Chops and Potatoes

2009-09-08T13:42:00.004-04:00

I made these two recipes last week for the two of us on Sunday and divided it to last for Jacob's lunch for about 3 days after.

Pork Chops:

6 boneless pork chops (I had three and cut them in 1/2)

1/2 cup brown sugar

1/2 cup soy sauce

1/2 cup ketchup

2 cloves garlic crushed

salt and pepper to taste

1 teaspoon ground ginger (optional)

1 teaspoon of cornstarch (optional if you like it saucy)

Put pork chops in a crock pot. Stir everything else except cornstarch and pour over the meat. Heat on low 4-5 hours and add cornstarch premixed with some water if you want a thicker sauce when done.

Bay Potato Casserole

8 medium potatoes cook until almost done with bay leaf ( which means drop potatoes and one bay leaf in enough water to cover potatoes and cook, I just have bay leaf pieces in the spice rack so I sprinkled the top of the pot with them)

When they are cooked, peel skins and cube very small

Combine :

1 can cream mushroom soup

1 cup onion chopped

3/4 cup sour cream or butter milk

3/4 cup mayonnaise

Pour over potatoes and mix well. Sprinkle 1 cup grated cheddar cheese over the casserole. Bake at 350 degree for 20-30 minutes.

And we sided the meals with corn muffins and steamed broccoli with Velveeta melted on top.