Friday, December 19, 2008

Chocolate Covered Popcorn Mix

If I were your visiting teacher, you would get a big bag full of this today.

12 c popped popcorn
3 c Rice Chex
2 c dry roasted peanuts

Mix above together in really big bowl.

Melt together 24 oz white chocolate and 2 T creamy peanut butter. 

Pour chocolate/PB over popcorn and mix till evenly coated. Put on wax paper or tin foil to harden. Leave in small mounds. 

Friday, December 12, 2008

Red Velvet Whoopie Pies

Got this recipe from Better Homes than Yours, oh I mean Better Homes & Gardens

cups all -purpose flour
2 Tbs. unsweetened cocoa powder
1/2  tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbs.)
1 recipe Whoopie Pie filling, below

1. Preheat oven to 375 degrees.  Line baking sheets with parchment; set aside.  In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds.  Beat in brown sugar until light and fluffy.  Beat in egg and vanilla.  Alternately add flour mixture and buttermilk, beating after each addition just until combined.  Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round.
(I would make them smaller)
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set.  Cool completely on baking sheets on racks.  Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides on half the cookies.  Top with remaining cookies, flat side down.

Whoopie Pie Filling
In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth.  Fold in one 7-ounce jar marshmallow creme.

To store, refrigerate in airtight container up to 4 days.  Let stand at room temperature 15 minutes before serving.

Thursday, December 4, 2008

Strawberry "Mock"shake Smoothie

My whole family loves this smoothie. It's healthy and delicious, and the kids think they're getting a milkshake for breakfast.

5 oz tofu
2 cups frozen strawberries
1 tbs cocnut milk
6 oz pineapple juice
honey
1 teaspoon vanilla extract

Blend all in blender until smooth. Enjoy

Wednesday, December 3, 2008

Mexi-Chicken Soup

  • I fell in love with this soup last night. I only wish I had taken a photo, sorry.

  • 1 32-oz. box reduced-sodium chicken broth
  • 1 15-oz. can black beans, rinsed and drained
  • 1 15-oz. can golden hominy, rinsed and drained
  • 1 cup bottled salsa
  • 1 green sweet pepper, cut in strips
  • 1 4-oz. can diced green chiles
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 2-1/2 cups chopped cooked chicken
  • Snipped fresh herbs (optional)

directions

1. In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs. Makes 6 servings.

Sunday, November 23, 2008

Grilled Brushetta Chicken



1/4 Cup KRAFT Sun-Dried Tomato Dressing, divided
4 Small boneless skinless chicken breast halves (filleted)
 1 Medium tomato, finely chopped
1/2 cup Mozzarella Cheese
1/4 chopped fresh basil or 1 tsp dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 tbsp. of the dressing over chicken in resealable plastic bag; seal bag.  Turn bag over several times to evenly coat chicken with the dressing.  Refrigerate 10 minutes to marinate.  Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min.  Meanwhile, combine tomatoes, cheese, basil and remaining 2 tbsp dressing.

TURN chicken over; place, cooked-side up, on foil on grill.  Top evenly with tomato mixture.  Close lid. Grill and additional 8 min. or until chicken is cooked through.

**We don't have a grill right now, so I used the stove top grill pan. It worked great!**
***Serve with buttered egg noodles and grilled or steamed vegetables.***

Monday, November 17, 2008

Curry Pumpkin Soup


I'm always on the lookout for low-fat recipes, and so this one caught my eye, and it's perfect for Fall, so it's a double plus. My husband and I loved it, but it only got okay reviews, so I'm curious to see what others think. Be sure to rate it if you get a chance to make it. Taken from Better Homes and Gardens Oct 08.
.
1 recipe Orange-Cranberry Topper (see below)
2 Tbsp. butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 15-oz cans pumpkin
2 14-oz cans reduced-sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp salt
1/4 tsp ground black pepper
1. Prepare Orange-Cranberry Topper. (We had lots leftover, a little goes a long way.)
.
2. In 4-qt. Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook, 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth, and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
.
3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return all pumpkin mixture to Dutch oven.
.
4. Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
.
5. Orange-Cranberry Topper: In small bowl combine 1/2 cup dried cranberries, 1 tablespoon finely shredded orange peel, and 2 tablespoons snipped fresh Italian (flat-leaf) parsley. Serves 8.

Tuesday, November 11, 2008

Farmer's Casserole

This is one of my favorite breakfast dishes. Sorry I dont have any pics.

Layer the ingredients in a baking dish the night before. then cover and refrigerate.  In the morning, pop the casserole into the oven about an hour before serving.

3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 oz)
1 cup dived fully cooked ham or canadian bacon
1/4 cup sliced green onion
4 beaten eggs 
1 12-oz. can evaporated milk (1 1/2 cups)
1/4 tsp. pepper
1/8 tsp. salt 

Grease a 2-quart square baking dish.  Arrange potatoes evenly in the bottom of the dish.  Sprinkle with cheese, ham, and green onion.

In a medium mixing bowl combine eggs, milk, pepper, and salt.  Pour egg mixture over potato mixture in dish.  (the dish may be covered and refrigerated at this point for several hours or overnight)  Bake, uncovered, in a 350 degree oven for 40 minutes to 45 minutes (or 55 to 60  minutes if made ahead and chilled) or till center appears set.  Let stand 5 minutes before serving.  Makes 6 servings

Monday, November 3, 2008

Bow Ties with Salmon and Peas


Tim found this recipe and we tried it tonight. It was really delicious and not too difficult - a nice change from the usual meat and potatoes. Don't mind the wine in the picture...

Ingredients






  • Salt
  • 1 (16 ounces) package(s) bow-tie or corkscrew pasta
  • 2 lemons
  • 2 tablespoon(s) butter or margarine
  • 2 large shallots, thinly sliced
  • 1 pound(s) skinless salmon fillet, cut into 1-inch pieces
  • 1/4 teaspoon(s) ground black pepper
  • 1 (10 ounces) package(s) frozen peas
  • 1/2 (loosely packed) cup(s) fresh dill, chopped
  • Fresh dill sprigs for garnish

Directions

  • 1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
  • 2. Meanwhile, from lemons, grate 2 teaspoons peel and squeeze 3 tablespoons juice; set aside.
  • 3. In nonstick 12-inch skillet, melt margarine over medium heat. Add shallots and cook 2 minutes or until tender-crisp, stirring occasionally. Increase heat to medium-high. Add salmon, pepper, lemon peel, and 1 teaspoon salt, and cook 5 minutes or until salmon turns opaque throughout, gently stirring occasionally.
  • 4. When pasta has cooked to desired doneness, remove 1/3 cup pasta cooking water; add to salmon mixture, stirring gently to combine. Place frozen peas in colander; drain pasta over peas. Return pasta and peas to saucepot. Add salmon mixture, chopped dill, and lemon juice; toss gently to combine. Garnish each serving with dill sprigs.

Chicken Yakisoba

SO YUMMY....
From food

And not to hard to make!

1/2 tsp sesame oil
1 tbsp canola oil
2 tbsp chile paste (rooster brand)
2 cloves garlic
4 skinless chicken breasts cut in 1 inch cubes
1/2 cup  soy sauce
1 onion sliced length wise in 8ths
1/2 medium head of cabbage
2 carrots cute roughly
8 oz soba noodles cooked

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry and additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink.  Remove mixture from pan, set aside and keep warm.

In the emptied pan combine the onion, cabbage and carrots.  Stir fry until cabbage begins to wilt.  Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

** soba noodles and chili paste are found in the asian section of the grocery store.**
***Great sides are edamame (sp?) and fortune cookies.***
Jenny was curious about the Dinner in a Pumpkin... so that is why I am posting it. 
It was not my favorite meal, you know, honestly speaking, but we will have it once a year around Halloween, cause it is a unique experience...


Dinner in a Pumpkin

This was a fun recipe to make and really easy. My husband's mom used to make it for dinner on Halloween night, lots of fun!!!
You need:
1 small to medium sized pumpkin
1 onion, chopped
1 Tablespoon Olive or Canola oil
2 Tablespoons soy sauce
1 pound ground beef if doing small pumpkin (2 pounds ground beef for medium pumpkin)
2 Tablespoons brown sugar
1 (4 oz) can sliced mushrooms, drained (optional)
1 (10 3/4 oz) can cream of chicken soup
1 1/2 cups cooked rice
1 (8 oz) can sliced water chestnuts, drained (optional)
To cook rice - bring 2 cups water to boiling, add 1 cup rice and 1 teaspoon salt, put lid
on pot and turn down heat to low, simmer for 20 minutes.
Meanwhile, cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint an
appropriate face on the front of the pumpkin with a permanent marking pen or
acrylic paint.
Preheat the oven to 350 F.
In a large skillet, saute onions in oil until tender. Add meat, cook until well browned.(about 5 minutes) Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms, and soup. Simmer for 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts.
Spoon mixture into the cleaned out pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
Put in oven. Bake for 1 hour or until inside meat of the pumpkin is
tender.
When done put pumpkin on a serving plate. Remove pumpkin top and serve. For your vegetable you can scoop out the cooked pumpkin and serve.

Serves 6

Butter Chicken


2 Tbsp butter
1 medium chopped onion
2 tsp minced garlic
1 Tbsp fresh ginger, minced
1 tsp Indian chili powder (use less if you don't like spicy)
1/2 tsp turmeric
1/4 tsp ground cinnamon
1 can chopped tomatoes (including juice)
2 Tbsp tomato paste
1 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1 whole rotisserie chicken, skin and bones removed and cut into bite-size pieces
1/3 c half-and-half
1/4 c sour cream
1 Tbsp chopped fresh cilantro

1. Saute onion and garlic in butter until onion is tender (about 5 minutes).
2. Add ginger, chili powder, turmeric and cinnamon. Cook and stir for one minute.
3. Stir in tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat, cover and simmer for 10 minutes stirring occasionally.
4. Add chicken, half-and-half and sour cream. Simmer uncovered for 5 minutes more.
5. Remove from heat. Stir in cilantro. Serve over basmati rice or Indian Fried Rice.

Indian Fried Rice (Bhagharay Chawal)

This rice is easy to make in a rice cooker and has a wonderful fragrance. I love to smell it cooking. It goes great with any Indian recipes that are served over rice. I always double this recipe because my family loves it so much.

3 c. basmati rice (you can use brown basmati rice, too)
1 small onion, chopped
2-3 Tbsp. vegetable oil
½ tsp. minced garlic
1 tsp. salt
¼ tsp. whole cumin seeds
4 whole cloves
4 whole cardamom pods
2 inch cinnamon stick, broken into a few pieces
5 c. water or the right amount for your rice cooker

1. Wash rice and leave to soak in fresh water for 20 minutes or longer. Drain.
2. In a heavy saucepan, on medium heat, saute the onion in the oil until translucent.
3. Add the garlic and stir well.
4. Add the salt, cumin, cloves, cardamom pods and cinnamon sticks. Fry well for 1 minute.
5. Add the rice and stir until the water evaporates (about 10 minutes)
6. If you're using a rice cooker, transfer the rice and spices to the rice cooker. Add the water and cook until absorbed. Water amounts may vary if you're cooking the rice on the stove top depending on the type of rice. Use the amount of water called for in the package directions.
7. Remove the whole spices before serving.

Curried Peas and Tomatoes


I found this recipe on AllRecipes.com a few years ago. My kids are iffy on it, but it's one of my favorites. It's pretty spicy, so if that's a problem, use less chili powder.

4 teaspoons coconut milk
1 teaspoon Indian chili powder (use less if you don't like spicy)
1 1/2 teaspoons ground coriander seed
1 pinch ground turmeric
salt to taste
2 teaspoons oil
1 onion, chopped
1 small cinnamon stick
1/2 teaspoon cumin seeds
1 teaspoon fresh ginger
2 cans chopped tomatoes with juice
1 pound bag of petite peas

1. In a small bowl, mix together coconut milk, chili powder, coriander, turmeric, and salt.
2. In a medium sauce pan, heat oil over medium heat. Add onion, cinnamon stick, and cumin seeds; saute until onions are soft.
3. Stir in ginger, tomatoes, peas, and coconut milk mixture. Reduce heat, and simmer until hot. I like this barely cooked so the peas still have a firm texture and sort of pop in your mouth.
4. Can be served over rice (basmati rice is best), and is really good served over Indian Fried Rice

Tips: You can use spices that are pre-ground, but the flavor and scent is better if you use whole seeds that you grind fresh yourself. I grind my spices with a coffee grinder which makes it really easy. Also, Indian chili powder is much more spicy than Mexican chili powder, so start with a small amount; you can always add more if you want more heat.

Corn with Sour Cream and Coconut

I made this for the first time last night with an all Indian dinner, and it was SO GOOD. It's my new favorite corn recipe. And of course, I forgot to take pictures. Next time.

2 c. frozen corn
3 T oil (I used coconut oil)
1 tsp cumin seed
1 med onion, chopped
1 Serrano pepper, finely diced (use 1/2 if you don't like much spice)
1 tsp salt
1 pinch turmeric
¾ c. sour cream or plain yogurt
1/4 c. unsweetened shredded coconut (you can get this in a health food store)

1. Saute onion and cumin seed in oil until onion is clear.
2. Add serrano pepper, corn, sour cream (or yogurt), salt, turmeric, ½ - 1 cup water.
3. Cover and cook over medium until simmering. Remove lid and cook until sauce thickens.
4. Add coconut.

Next time, I'm going to try it with yogurt instead of sour cream so it will be healthier.

Saturday, November 1, 2008

Gooey Caramel Popcorn

   It is a tradition for us to make this on Halloween and hand it out to neighbors. It makes a TON of popcorn, so if you're wanting to just eat it yourself I would highly recommend cutting the recipe in half. Yum!

5 T. butter
2 1/2 cups packed brown sugar
1/2 tsp. vanilla
1 cup Light Corn Syrup
1 can Eagle Brand condensed milk
8 quarts popped popcorn (approx 5 bags microwave popcorn)

1. Prepare your popcorn. I go through and pick out the kernels. 
2. In medium saucepan combine syrup, brown sugar, and butter. Bring to a boil, stirring constantly. Simmer a full ten minutes stirring constantly. Remove from heat and stir in vanilla and condensed milk.
3. Pour over prepared popcorn.
Some tips: Because this makes a lot, I usually have a big bowl with half the popcorn that I pour half the caramel over. Then I mix it together. Then I add the other popcorn and caramel and mix them all together. Also, if you wait a couple of minutes for the caramel to cool a bit it wont burn your hands.

Friday, October 24, 2008

The best CORNBREAD ever!

1 yellow cake mix
1 box jiffy corn muffin mix
1/4 cup oil
2 eggs
1 1/2 cups milk

Mix Well and pour in 9x13 dish. Bake at 350 for 25 min.

Wednesday, October 22, 2008

Peanut Butter and Milk Chocolate Chunk Cookies

This is my new favorite cookie for the week.

You can also see a demo of them being made here. (I think I want their new cookbook now.)

1 3/4 cup of all-purpose flour
2 teaspoons of baking soda
1 teaspoon salt
1 cup (2 sticks) of unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely chopped

Sift the flour, baking soda, and salt into a medium bowl and set aside

Beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper (or grease the pan like I did).

Drop the dough by rounded tablespoons (or use an ice cream scoop) onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.

Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, until the tops of the cookies just begin to brown.

Friday, October 10, 2008

Chicken Pot Pie

This recipe was extremely tasty and easy to make. I made it for the first time last night for the missionaries and I couldn't have been happier with how it turned out.

1/3 cup margarine/butter
1/3 cup chopped onion
¼ teaspoon pepper
2/3 cup milk
1/3 cup flour
½ teaspoon salt
1 ¾ cup chicken broth (about 1 can)
2 cups cooked chicken
Pie crust (I just bought the pre-made kind in the store - so much easier!)
Any cooked vegetables (carrots, peas, potatoes)

1.) Cook chicken and any veggies that you are using (carrots, potatoes, etc.)
2.) Melt butter and sauté onions on medium heat.
3.) Mix flour, salt, and pepper and add to butter and onions. It makes a paste-looking substance. 4.) Remove from heat. Stir in broth and milk.
5.) Put on heat again and bring to a boil stirring constantly. Boil for 1 minutes. Sauce will start to thicken.
6.) Stir in chicken and vegetables.
7.) In a pie pan, place crust on bottom and pour chicken mixture in. Place a second crust over the top. Seal around the edges and cut several slits in the top. Cover edges of crust with foil. Cook at 425 degrees for 30 minutes, removing the tin foil after 15 minutes. Cook with a cookie sheet under pie pan in case pie boils over.

I like pot pies really huge and billowy, like you would find in a restaurant, so I used about 4 carrots, 5 potatoes, and about 1.75 pounds of chicken. It looked fantastic! This also doubles really well.

Friday, October 3, 2008

Baked Potato Soup


This was really good but would be so much better when it's actually cold outside. I planned all my meals for this week thinking it would start to get cold, but we are still waiting here! I was surprised how little time this took, and if you keep the two canned ingredients + potatoes stocked it could be a good backup recipe. I served it with cooked broccoli which we ended up also throwing into the soup for more variety.

2 large or 3 medium baking potatoes, baked or microwaved
Cooked and crumbled bacon (optional)
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) evaporated milk
Shredded cheddar cheese (optional)
Sliced green onions (optional)
I always add some dill, too...

MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

Wednesday, October 1, 2008

Lemon Crusted Chicken

from This Week For Dinner

i tried this out last night and the chicken was great. very moist and yummy. i liked that it had a different taste to it. It's not good as leftovers though so don't make too much, oh and I had to cook it in the oven for about 13 minutes instead of 8.

LEMON CRUSTED CHICKEN
2 Boneless, skinless chicken breasts

Dipping Mixture:
Blend: 2 egg whites
2 tsp cornstarch
Juice of 1⁄2 lemon

For the Crusting Mixture:
Combine:
1 cup course bread crumbs
1 T. chopped fresh parsley
1 t. kosher salt
1⁄4 t. ground black pepper
Zest of one lemon, minced

Saute chicken in:
3 T olive oil

Preheat oven to 450˚. Prepare chicken breasts by slicing each piece in 1⁄2 lengthwise. Place chicken in ziplock bag with small amount of water, and lightly pound till uniform in thickness. Blend egg whites, cornstarch, and lemon juice with a fork in a shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, and zest in another wide, shallow dish. Dip both sides of the chicken breasts in the dipping mixture, and transfer to the crumb dish. Pat crumbs on both sides of chicken –its ok if some crumbs fall off. (Here, the recipe says to air dry on a rack for 20-30 minutes, but for the sake of time, I never do this. But feel free to do so if you wish). Saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.

This makes a very moist and flavorful chicken.

Monday, September 29, 2008

Homemade Rolls

This picture isn't the best because I didn't let them rise enough but when you do it right these are delish. The recipe comes from my madre.

3 1/2 cups all-purpose flour
1 package active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup margarine
1 tsp. salt
1 egg

In mixing bowl combine 1 1/2 cups of the flour and yeast. Heat milk, sugar, margarine, and salt just till warm, stirring constantly till margarine almost melts (I do it in the microwave sometimes and stop every 30 seconds to stir). Add to dry mixture; add egg. Beat at low speed of mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour to make a soft dough. Shape into ball.

Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double*, 1 1/2 to 2 hours. Punch down; turn out on floured surface. Cover; let rest 10 minutes (i never do that but it probably helps). Shape into desired rolls. Cover, let rise in warm place till double, 30 to 45 minutes. Bake on greased baking sheets or in greased muffin pans in hot oven (400 degrees) for 10 to 12 minutes. Makes 2 dozen rolls.

*to make things go faster, I usually let the rolls rise in a warm oven. You can also make the dough at night and let it rise in the refrigerator for the next day.

Wednesday, September 3, 2008

Mom's Chocolate Chip Cookies.


Pretty much the best chocolate chip cookies ever. You can use this recipe to make Jenny's big cookie in the post below!

1 lb. real butter
1 1/2 C granulated sugar
2 C dark brown sugar
3 eggs
2 tsp real vanilla
5 C flour
2 1/2 tsp salt
2 1/2 tsp baking soda
4-6 cups Semi-sweet chocolate chips

1. Preheat oven to 350 degrees
2. Cream butter and sugars together until smooth.
3. Beat in eggs and vanilla.
4. In a separate bowl mix together flour, salt, and baking soda. Gradually add to mixture.
5. Stir in chocolate chips.
6. Line cookie sheet with wax paper (or treat yourself to one of these)
7. Place dough on cookie sheet and bake for 8-11 mins at 350 degrees. Enjoy! (It makes a lot of cookies. I usually give a lot away or freeze some for later.)

Friday, August 29, 2008

Cookie Cake


My mom used to buy these giant cookie pans and make really big cookie cakes for people. I stick to the 9 inch but I think it's a fun idea. I have had a few failed attempts with making these, but I'm getting better with practice so I thought i'd share some tips.

1. Make up your favorite cookie dough.

2. Take a 9 inch (well, whatever size really) circular pan or pie dish and spray generously with cooking spray. Wax paper might work; i haven't tried it.

3. Press cookie dough in the bottom of the pan. I try to make it kind of a thin layer so that it cooks faster and more evenly.

4. Bake at 350 for 13-15 minutes. Check on it and give it more time if needed.

5. Let cool for at least 15 minutes. Loosen up the sides of the cookie with a knife, then invert onto a plate, then invert again onto desired serving dish. As you can see in my picture, I lost one side of my cookie while transferring, so be careful. Sometimes I make them in those aluminum foil pans so that I don't have to transfer it at all.

6. Once cool, decorate with frosting. Usually I just buy the frosting ready-made, but today I halved this recipe:

Cake Decorators Frosting
1/2 c. butter
1/2 c. shortening
1 t. vanilla
1/8 t. salt
4 c. powdered sugar
3 T milk

Mix with beaters and add food coloring as desired.

Saturday, August 23, 2008

Bean Dip

1 - 8 oz cream cheese
1- 16 oz Velveeta
2- 16 oz refried beans
1-3 oz can green chilies
1- 12-16 oz jar of salsa
1 can beef

Dump in crockpot. Heat th0roughly. If you like bean dips, you'll love this!

Lemon Cake

Really easy and really tasty. I took this recipe from my mom.

1 box lemon cake mix
3/4 cup oil
1 small package lemon Jell-O
4 eggs
3/4 cup hot water
1 tsp. lemon extract

Grease and flour bundt pan. Dissolve lemon Jell-O in hot water. Mix cake mix, lemon extract, eggs, oil, water and Jell-o. Bake 350 degress for 40-45 mins.

Glaze:
5 tsp lemon juice
1 1/2 C powered sugar
Mix together until smooth. (add more lemon juice if too thick).

Poke holes in top of warm cake. Immediately pour over glaze.

Make-Ahead Mashed Potatoes

This recipe is from, "The Essential Mormon Cookbook." I made them last night and they are really good!

5 pounds potatoes, cooked and mashed
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup milk
2 teaspoons garlic salt
pepper to taste

Combine mashed potatoes, cream cheese, sour cream, milk, garlic salt and pepper. Mix well and place in a large, greased casserole dish. If making ahead, refrigerate. otherwise, cover and bake at 325 degrees F. for 45 minutes. (If refrigerated first, let stand 30 mins at room temperature and then bake as directed.) Makes 6-8 servings.

Thursday, August 21, 2008

Waikiki Meatballs

from http://favfamilyrecipes.blogspot.com
this was yummy. i made rice-a-roni fried rice to go with it and it was a good combo. check out the website i got this from; it has some other good recipes i want to try.

1 1/2 lbs. ground beef
2/3 cup cracker crumbs
2/3 cup chopped onion
1/4 cup milk
2 tsp. salt
1 tsp. pepper
1 egg
2 tsp. ginger

mix together and roll into meatballs. brown and cook over medium heat in large skillet.

sauce:
2 tbsp. cornstarch
1/2 cup brown sugar
1/3 cup vinegar
3 tbsp. soy sauce
1 can pineapple tidbits
2/3 cup chopped green pepper

mix cornstarch and brown sugar. drain pineapple juice into mixture with the vinegar and soy sauce. add green pepper and pineapple to meatballs. once cooked through add the sauce mixture and cook until thickened. serve over rice.

additions: add red or orange peppers to give it more color. you can also double the sauce ingredients to get more sauce for the rice.

keeps well in a crockpot.

Wednesday, August 13, 2008

Kabobs


3 boneless skinless chicken breasts
1 pineapple
1 green pepper
1 red or orange pepper
1 onion
you can add zucchini, tomatoes, etc.

marinate chicken for a few hours in your choice of marinades (i usually use Kikkoman's teriyaki marinade, but you can do look up different ones like honey barbecue). cut chicken into 1 inch cubes. *bake at 350 for 15-20 minutes until cooked through. cut everything else up into bite sized pieces and arrange on skewers (i like the metal ones but if you use wooden ones make sure to soak them for 30 minutes ahead of time).

arrange skewers on barbecue and grill on low or medium for 5-8 minutes, turning occasionally. they also work okay on a George Foreman grill if you don't have a barbecue.

serve with rice.

*i like to cook my chicken ahead of time so that they don't have to be on the grill for as long, but you don't have to. it just seems like when i cook them on the grill everything else gets too crispy.

Monday, August 11, 2008

Lemon Cookies


Mmmmmm. More please. I love these cookies. I made them for an Olympics party over the weekend, and they were all gone so quickly.

1 box lemon cake mix
1 egg
8 oz container Cool Whip

Roll balls in powdered sugar and place on greased cookie sheet.

Bake at 350 till golden brown, about 12 minutes-ish.

(I know the picture isn't the best. I make no claims at being a photgrapher. But trust me that they look excellent in person.)

Saturday, August 2, 2008

Homemade Pizza Dough


Growing up my mom used to make homemade pizza a lot on Friday nights. The dough isn't that hard so every once in awhile I bust out the Friday night pizza. Last night we had friends over and had everyone make little personal pan pizzas. I bought 7 inch cake pans at the dollar store and had all the toppings out for people to choose what they wanted on their pizzas. I think everyone liked it. 

When you're doing the personal pizzas lower the temperature to 450 and cooked them for about 12-13 minutes. Test one or two to make sure they are cooked all the way through. This recipe only makes enough for about 2 or 3 people if you eat as much as we do so I usually double it. For 6 adults and a few kids i quadrupled it and that was perfect.

3/4 cup warm water
1/2 tsp. brown sugar
2 tsp. yeast
1 tbsp. oil
1 tsp. salt
flour

Pour sugar and yeast into warm water. Let set for 8 to 10 minutes.

Add oil and salt to mixture. With a mixer add flour 1/2 a cup at a time until mixture starts to get too thick to mix with a mixer. With a spatula or your hand add another cup or two of flour until it forms into a ball. Take dough out, ad a little oil to your bowl, Set dough back in bowl, cover with a dish cloth and let rise for at least two hours. (If you are in a hurry, put bowl in warm oven for 30 minutes or you can make the dough in the morning and let stay in the refrigerator until dinner).

Bake at 475 for 15 minutes.

Tuesday, July 29, 2008

Rate the Recipes You've Tried!

I added star ratings to the blog so that you can go through and rate the recipes you try on here. So please review the ones you have made to help your fellow readers.

note: hopefully the star ratings won't offend anyone or discourage you from posting. i know i personally won't be hurt if my recipes get 0 stars, i'm just throwing ideas out there of what works for me and my family.

Hawaiian Haystacks

recipe from cooks.com

2 (10 3/4 oz.) cans cream of chicken soup
1 c. chicken broth or water
2 c. chicken, cooked & cubed
4 c. cooked long grain rice
1 (9 1/2 oz.) can chow mein noodles
3 med. tomatoes, sliced
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped green onions
1 (20 oz.) can pineapple chunks, drained
1 c. grated cheddar cheese
1/2 c. slivered almonds (i dont use)
1/2 c. coconut (i dont use)
1 (2 oz.) jar pimiento, drained & diced (opt.- i dont use)

Combine soup and chicken broth in saucepan. Add chicken and simmer 8 to 10 minutes until heated through. On serving plates layer all ingredients. First, stack rice, chow mein noodles, chicken and gravy. Add tomatoes, celery, green peppers and green onion. Top with pineapple chunks, grated cheese and more chicken and gravy if desired. Stack almonds, coconut and pimiento on top. Makes 8 servings.

I know there are different variations to this recipe, so please share in the comments if you have a different way of doing it. When I am really pressed for time and feeling super ghetto I replace the chicken broth mixture with canned chicken and teriyaki marinade. You can omit or add toppings depending on your taste and what you have lying around.

Monday, July 28, 2008

Helpful Hints

While not a recipe, these are some great helpful hints that we put into our "Family Favorites" cookbook. I cannot personally attest to all of them, but I do know from experience that several of them work very well. Hopefully, you will find them useful as well!

Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips

Use a meat baster to “squeeze” your pancake batter onto the hot griddle…perfect shaped pancakes every time.

To keep potatoes from budding, place an apple in the bag with the potatoes.

To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling

To get the most juice out of lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing

When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead…no white mess on the outside of the cake.

If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato…it absorbs the excess salt for an instant “fix me up”.

Wrap celery in aluminum foil when putting in the refrigerator…it will keep for weeks.

Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.

Place a slice of apple in hardened brown sugar to soften it back up. A piece of white bread in the sugar will help to keep it soft afterwards.

When boiling corn on the cob add a pinch of sugar to help bring out the corn’s natural sweetness.

To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh…if it rises to the surface…throw it away!

Ants, ants, ants everywhere…Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march…see for yourself.

To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan and bring to a boil on stovetop…skillet will be much easier to clean.

Spray tupperware with nonstick cooking spray before pouring in tomato-based sauces…no more stains.

Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

Bruschetta 'n Cheese Stuffed Chicken Breasts


Okay so I know this picture looks kind of nasty but these were actually really tasty. Chris liked them so much that after dinner he told me to go lay down while he cleaned up the kitchen! If you are not convinced and want a good laugh at my expense you can see what they are supposed to look like on the Kraft website here . 

Prep Time: 15 min (i'm pretty sure it took me like 45 min but I struggle)
Total Time: 1 hour
Makes 8 Servings

1 can (14 1/2 oz) Italian style diced tomatoes, undrained
1 1/4 cups mozzarella cheese, divided
1/4 cup fresh chopped basil
1 pckg. (6 oz) stuffing mix for chicken
8 small boneless skinless chicken breast halves (2 lbs.)
1/3 cup KRAFT roasted red pepper Italian with Parmesan dressing

PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.

I think next time I would put more bruschetta mixture on top of the chicken breasts after the dressing because the bruschetta mix is very tasty. Or, if rolling the chicken breasts is a little overwhelming for you, i think you could just lay them out flat and put the bruschetta on top. I did that on one of mine accidentally and it was really crispy and good.

Tuesday, July 8, 2008

Tangy Poppy Seed Salad Dressing


This salad dressing is delicious, and makes a really great dish to bring to potlucks, or social gatherings. The salad looks really good because it's so colorful too.

Ingredients:
6 Tbsp. oil
1/4 C. red wine vinegar
1/2 tsp. salt
3 Tbsp. sugar
1 Tbsp. mustard
1 Tbsp. finely diced red onion
2 Tbsp. poppy seeds


Directions:
1. Mix all ingredients together well in a bowl.
2. Chill well. Pour over prepared salad just prior to serving.

For the salad I like to use: lettuce, diced red pepper, grapes, diced Gala apple, tomatoes, diced red onion, craisins, cucumber, and sometimes cubed mozzarella cheese if i have any. It's a pretty versatile salad though so a lot of different things taste good in it, mild flavored and/or sweet fruits and vegetables taste best though.
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Wednesday, June 18, 2008

Tortellini Soup

Thanks to my mom for this one! It's yummy but make sure your zucchini and carrots are cooked all the way before serving, 10 minutes wasn't long enough for mine.

1 lb. Italian Sausage (i used turkey sausage links)
1 cup onion, chopped
2 cloves garlic, minced
1 tsp. basil, oregano, parsley

Saute above ingredients.
In a large pan add:
5 cups beef broth
1 cup water
1 can tomato sauce
1 large can stewed or diced tomatoes
1 cup sliced carrots

Cook on low heat for 40 minutes.
About ten minutes before serving add:
1 diced green or red bell pepper
2 cups zucchini (quartered chunks)
1 large package cheese tortellini
1 small can sliced olives

If desired, sprinkle parmesan cheese on top.

Enjoy!

Rigatoni with Grilled Peppers and Onions

(yes, this is a pic from the magazine)
I'm always looking for a recipe without meat, and this looks delicious! I haven't made it yet, but I'll be getting the ingredients next time I'm at the store.

2 medium red onions, sliced into 1/2inch-thick rings
2 large red bell peppers, cut into quarters
1 tbls olive oil
Kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed or one 5-ounce package
1 cup (about 31/2 ounces) grated cheese
3/4 cup basil leaves, thinly sliced

1. Bring a large pot of water to a boil. Heat a grill or girill pan to medium-high
2. In a large bowl, toss the onons, bell peppers, oil, 1/2 tsp salt, and 1/2 tsp pepper. Grill, turning occasionally, until tender 8-10 mins. Transfer to cutting board and cut into bite size pieces
3. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot.
4. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup Parmesan to the pasta and toss to combine. Top with basil and the remaining Parmesan before serving.

hands on time:25 mins, serves 4 (according to the magazine!) p.s. I hate spinach, so I'll be leaving that out!

Tuesday, June 17, 2008

Chicken Veggie Casserole

We went to Disneyland, got the free Mission Tortilla, and we got a free cookbook to go with it! I decided to try something out of it. This is what we tried, and it was really good.

1 C sliced mushrooms
1 Tbsp margarine
1/2 C sour cream
1/2 C Sliced green onions
1 medium garlic clove minced
1 C sliced cooked carrots
1 C cooked broccoli florets
1 C condensed cheese or broccoli cheese soup undiluted (10 oz)
2 C cooked or leftover chicken cubed
6 Mission Fajita size flour tortillas

1. Lightly brush six 1 c custard cups or small oven proof bowls with softened margarine
2. Shells soften tortillas by warming briefly in skillet or microwave, then gently push tortilla into cup or bowl and place on baking sheet.
3. Filling saute mushrooms and garlic in 1 tablespoon margarine. Stir in soup and sour cream, blend well.
4.Add chicken, broccoli, carrots and green o nions. Spoon 1/2 cup filling into each tortilla shell, Bake at 375 degrees for 20-25 minutes until filling is hot. Carefully remove shells from cups and serve.

Sorry no picture... but they it was SOO good. I ate it before I could take a picture!

Monday, June 9, 2008

Crater Cake


This is a really tasty version of banana bread. It's got chocolate chips and cinnamon sugar. It's one of my favorite things to bring to ward parties, or social gatherings.

Ingredients:

· 1 C. butter

· 2 C. white sugar

· 2 eggs (beaten)

· 1 t. vanilla

· 4 ripe bananas

· 3 C. flour

· 2 t. baking powder

· 2 t. baking soda

· 1 C. sour cream

· 2 t. cinnamon

· 1/2 C. brown sugar

· 1 1/2 C chocolate chips

Directions:

1. Cream together sugar and butter. Add beaten eggs. In a separate bowl add the vanilla to mashed bananas.

2. Mix dry ingredients (except the cinnamon, brown sugar and chocolate chips) together then add slowly to creamed mixture. Next fold in sour cream, and then banana mixture.

3. Pour half the mixture in a greased 9x13 casserole dish. Mix together the cinnamon and brown sugar. Sprinkle half of the mix over the batter, and sprinkle 3/4 C. of chocolate chips.

4. Pour the rest of the batter on top, and sprinkle the remaining cinnamon sugar mix and chocolate chips again.

5. Bake at 350*F for 45-50 minutes.

Thursday, May 8, 2008

Easy side dish--Potatoes

This is really easy and really good. It comes from the back of the Onion soup box. My mom made it after I had Kyle.

Mix 1/3 cup olive oil and a package of onion soup mix.
Cut up a bunch of potatoes into bite size chunks. Mix the potatoes and the mix together.
Spray a 9x13 pan. Put the potatoes in. Bake at 400 degrees (I think...check the back of the box) for 40 minutes. 

Sorry no picture. We ate it before I remembered!
Yum!

Spinach Wraps

This recipe comes from Tara. She made these for a Fitness Fair Enrichment awhile ago and I emailed her to get the recipe last week because I was craving them so bad! I made up a bunch so I can have quick things to eat for lunch this week. Here's how she told me to make them:

Start with one of the wraps (located in the same place as the tortillas-which you could substitute in a pinch). Spread a thin layer of cream cheese, then a couple tablespoons of pesto. Add spinach leaves, sliced bell pepper (red, orange, yellow), a couple slices of red onion, shredded carrots, 3-4 slices deli turkey, and a couple of sun-dried tomatoes. Then just roll and enjoy!

I'm sure you could come up with other variations too. I know in the Cougareat at BYU they have one thats really good with mandarin oranges and craisins. 



Monday, April 28, 2008

Enchilada Casserole

This is a quick version of enchiladas. You can use any meat you like, whether ground or shredded. Serve with Mexican rice and refried or black beans and all of your favorite condiments.

1 lb. meat (I usually use ground turkey)
Mexican seasoning to taste
12 corn tortillas
1 29-oz. can enchilada sauce
2 cups shredded Mexican blend cheese

Cook meat in a skillet along with Mexican seasoning. Spray a 13x9x2 inch pan with non-stick cooking spray. Pour 1/2 cup of enchilada sauce in bottom of pan. Lay 4 tortillas on top of the sauce. Note, there will be some overlap of the tortillas and uncovered space in the pan...no problem. Layer 1/2 of the meat mixture over the tortillas, 1/3 of the cheese over the meat, and 1/3 of the remaining enchilada sauce over the meat/cheese. Repeat. Place final 4 tortillas on top of the second layer of meat, cheese and sauce, cover with remaining enchilada sauce and cheese. Bake at 375 degrees for 20-25 minutes.

Enjoy!

Thursday, April 24, 2008

Heaven in the Form of Molten Chocolate Cake


I will preface this with my usual reminder that presentation is not my strong point. 

I wish I had a picture from the first time I tried to make these. They looked so deformed and were sooo nasty. (The picture above is my success story if that gives you any idea). Nobody likes burnt chocolate. My problem was that I don't have the fancy little ramikins so I tried to use mugs and it wasn't pretty. 

My second try was much better! I put them in a cupcake pan and cooked them for about 10 minutes. Pure perfection! Try them, love them.

Ingredients:
5 ounces semi sweet chocolate
1/4 cup unsalted butter
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla
Pinch of salt
1 tablespoon flour
1/2 cup whipped cream

Stir chocolate and butter over low heat til smooth. Remove from heat and cool
10 minutes stirring
occasionally.

Mix eggs, yolks, sugar, vanilla, salt in medium bowl about six minutes, thick
ribbon should fall when beaters are lifted.

Fold in flour, fold in chocolate mixture. Grease ramikins. Put in ramikins and
let stand at room temperature 30 minutes.

Preheat oven to 400. Bake about 15 minutes until tops are puffed and dry. Cool
cakes 5 minutes.

Monday, April 21, 2008

Potato Skins


4 potatoes
2 cups mozzarella or cheddar cheese
green onions or chives
bacon bits

Poke potatoes with fork and bake 8-10 at 425 for about 45 minutes. 

Cool. Split potatoes in half and scoop out some of the potato.

Brush melted butter over entire skin. Place cheese in each skin, followed by green onion or chives, and then bacon bits. Bake at 425 until crispy and browned.

Ritz Chicken


This is a Heyman recipe that i love.

chicken tenders
1 cube melted butter
Ritz crackers (I use one package), crushed
garlic salt to taste
salt and pepper to taste

Dip chicken in melted butter, then Ritz/garlic salt/S&P mix.

Bake at 350 for 30-40 minutes.

Tuesday, April 8, 2008

Hootenanny Pancakes

Admit it, the name is so fun you want to make these!
6 eggs
1 c. milk
1 c. flour
pinch of salt
stick of butter

Preheat oven to 450. Mix the eggs, milk, flour, and salt in blender to a creamy, frothy batter. Melt the stick of butter in a 9x13 in the oven until it bubbles. Pour the batter into the pan of melted butter, but don't stir. Place the pan in the oven for 15 mins (Mine took a couple mins extra--I think it's the gas oven). Don't open oven while baking. Serve with syrup, strawberries and whipped cream if you'd like!

O.k., so I'm sort of embarrassed that my first post on here is such an easy recipe, but it's a good, quick breakfast with ingredients you most likely already had. These are like an easier version of german pancakes. When taken out of the oven it looks really blown up all along the edges. Tim loves these and remembers that his dad used to make them.

Monday, April 7, 2008

Creamy Pasta Bake

This is a recipe I got from a friend. It is super easy and delicious. It makes a lot, so it's also great for having guests over.


Ingredients:
-4-5 C. uncooked noodles (I like to use gemelli, or cavatappi, but regular rotini works great too)
-1 1/2 C. shredded cheddar jack cheese (or whatever kind you like best)
2 C. alfredo sauce
2 C. spagetti sauce
2 chicken breasts, cooked and shredded or cubed (optional)
Directions:

Step 1:
Cook the noodles according to package directions. In a 9x13 baking dish pour 1/2 of the cooked noodles and pour the spagetti sauce over top.


Step 2:
If you are using chicken, add the cooked chicken on top of the spagetti sauce now.


Step 3:
Pour the remaining noodles over top of the of the chicken, then spread the alfredo sauce over top of the noodles.


Step 4: Next sprinkle the cheese over the top of the alfredo sauce. You can use more cheese if you like...personally I like it really cheesy.

Step 5: Next cook on 350*F for about 10 or so minutes, just until the cheese melts.

Serve with garlic bread, and ceasar salad.

Chicken Tortilla Soup

From We're Just That Good


4 frozen chicken breasts
1 onion, chopped
3 corn tortillas, cut up
1 can corn, drained
2 cans chicken broth
1 can diced tomatoes, drained
1 cup salsa verde
1 can diced green chilies
1 tsp. oregano
1 tsp. cumin
salt and pepper to taste
tortilla chips, sour cream, and cheddar cheese

Cook in crockpot for 7 hours until chicken shreds with a fork. Garnish with crumbled tortilla chips, sour cream, and cheddar cheese

BBQ Pork Roast


From We're Just That Good

 This one has one of my favorite ingredients! Try to guess what it is.

3 or 4 lb. boneless beef pot roast
1/2 two liter Dr. Pepper (not diet)
2 to 3 Tbsp. liquid smoke
2 T minced garlic
1 large onion coarsely chopped
1 bottle of your favorite BBQ sauce

Use a large pot or dutch oven with lid. Cover the roast with the Dr. Pepper (may require more depending on the size of your pot). Add the liquid smoke, garlic, and chopped onion. Cover loosely (I use aluminum foil). Bring to a boil on the stove top and simmer until tender. 60 to 90 minutes. Place in a shallow baking pan and brush the BBW sauce generously over the meat. Bake in a preheated 350 degree oven for 45 to 90 minutes* depending on the toughness of the meat.

*Mine got a little dry in the oven so keep an eye on it.

Strawberry Whipped Sensation

from The Recipe Queens

This is the professional pic:

And my attempt (not as pretty but just as tasty!:)

Prep Time: 20 minutes
Total Time: 6 hours, 20 minutes
Serves: 12

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz) cool whip whipped topping, thawed, divied
8 OREO chocolate sandwich cookies, finely chopped*
1 Tbsp. butter, melted

LINE 9x5 inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice, and 2 cups of the whipped topping; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

*I doubled the amount of OREOs and butter to make a thicker crust. next time i think i will quadruple it!

Tuesday, March 18, 2008

Chicken Broccoli Pasta With Sundried Tomatoes



Okay I should warn you that I sort of made this recipe up, but it turned out pretty well. There's a dish at Macaroni grill with sundried tomatoes that I love so I tried to make my own watered-down Jenny version.

pre-cooked grilled chicken strips
1 cup frozen broccoli
1 cup sundried tomatoes
approx. 10 oz. penne or bowtie pasta
3 Tbsp butter
3 Tbsp flour
1 1/2 cups milk

Cook pasta according to package directions. Add frozen broccoli for the last 3 minutes of cook time.

For the sauce, melt the butter in a skillet then add flour and stir until well combined. Pour in milk and stir. Add chicken and sundried tomatoes and cook until heated through.

Combine once both are finished and stir.

Tuesday, March 11, 2008

Artichoke Chicken


12 Chicken Breast halves
1 lb. Fresh Mushrooms
9 oz can Artichoke hearts (not the marinated variety)
1/2 C Orange juice
Pasta or Rice as a side dish
1/2 C Olive Oil
1/2 C Butter
Flour
Salt
Pepper
2 Large Garlic CLoves, minced.
Directions:
Cute the chicken in bite sized pieces and coat with flour, salt and pepper.  Melt butter in a skillet, and add oil and garlic. Add coated chicken pieces a few at a time and fry until golden brown.  Place chicken in a roasting pan. Saute whole mushrooms in the same skillet and layer them over the chicken.  Cut artichokes in bite sized pieces and layer them over the mushrooms.  Pour orange juice over all. Bake at 350 degrees for one hour. Serve with buttered pasta or rice on the side.

Monday, February 11, 2008

Chocolate Truffles

Tonight at my church we were taught how to make truffles! They looked like the one's in the picture shown. MMMM. I have to say they were quite delicious...My husband is lucky I came home with some...i was tempted to eat them all. Here is how to make them...really easy! And the variations are endless, just use your imagination.
1 Cup Heavy Whipping Cream
1 Pound Semi-sweet Chocolate- Chopped or Chips
1 Pound Melted Chocolate Bark
1/4 Pound Melted Vanilla Bark
In double boiler, heat whipping cream until just before boing point. Quickly add the pound of semi-sweet chocolate, stirring until it is completely smooth. Put into a small dish and cover. Place in refrigerator for at least 8 hours (yeah yeah i know...you have to be patient).
When chocolate is chilled, remove from fridge and scoop chocolate with a melon baller, rounding them with your hands (they don't have to be perfect), and place on parchment paper. Try not to handle them too much because they will start to melt very quickly. Dip each ball in melted chocolate, completely coating in chocolate. Let harden. Then drizzle melted vanilla bark over truffle. Ta Da!...melt in your mouth goodness.
Variation: I want to try this, I love the orange/chocolate combination. Add just a teaspoon or so of orange extract to the cream and semi-sweet chocolate mixture and then at the end garnish with orange zest. sounds so good! If you try it let me know how it turns out.

Friday, February 8, 2008

Hot Cocoa Mix

I've rediscovered hot chocolate, but wanted to make something better than what you buy in the store. I took components from a couple of different recipes and made them into my recipe. This makes a LOT of cocoa mix, so you may want to cut the recipe in half. Alternatively, it makes a wonderful gift, so you may want to double it and share with friends and family!

5 cups dry milk powder
3 cups powdered sugar, sifted
1 cup cocoa powder
1 ¾ cups non-dairy creamer

In a large mixing bowl, combine all ingredients and stir thoroughly until combined. Store mixture in an airtight container.

For an extra special touch, add a flavored non-dairy creamer such as French Vanilla, or add an additional ¼ cup of sifted powdered sugar and 1 teaspoon of cinnamon.

Directions:

Place 3 heaping tablespoons of cocoa mixture into coffee cup or mug and add ¾ cup of boiling water. Stir to dissolve. Top with a dollop of whipped cream or marshmallows.

Friday, February 1, 2008

Chicken and Corn Chili

Recipe #2 that I'm trying this weekend. Use your imagination and season as you like. Serve with grated cheese, sour cream, cilantro, avocadoes, etc. Don't forget the tortillas!

4 skinless, boneless chicken breast halves
1 jar (16 oz.) salsa
2 teaspoons garlic powder (I think I'm going to use the real thing though)
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 can (11 oz.) Mexican-style corn (I think I'll go for the frozen, as I like it better than canned corn)
1 can (15 oz.) pinto beans

Directions:

Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6-8 hours on Low.

About 3-4 hours prior to serving, shred the chicken with 2 forks. Return the meat to the pot and continue cooking.

Stir the corn and the pinto beans into the slow cooker and simmer until ready to serve.

Lemon Yogurt Cream Pie

This is one of two new recipes I'm trying out for Super Bowl Sunday, both of which are figure-friendlier and sound tasty (but plan ahead for the chilling time). Banana or lime would be good alternatives for this pie if lemon is not appealing to you.

1 envelope unflavored gelatin
1/4 cup cold water
Sugar substitute, equivalent to 1/3 cup sugar
1/3 cup lemon juice
2 cartons (6 oz. each) fat-free lemon yogurt
1 tsp. grated lemon peel
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
Lemon slices and mint, optional

Directions:

In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon peel; mix well. Fold in whipped topping; spoon into crust.

Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired. Yield: 8 servings