Dinner's Ready

Orange Rolls

2010-09-15T17:36:00.000-07:00

It's been ages since I've posted anything BUT, these are a must! So easy, so fast, and so yummy!

Orange Rolls

1/2 c. butter, melted
1/2 c. sugar
1 orange peel, grated
12-18 frozen Rhodes rolls

Combine melted butter, sugar, and grated orange peel. Dip rolls in butter mixture and place in muffin tin. Allow to raise 3 hours. Bake at 35o degrees until lightly browned.

Glaze:
1 c. powdered sugar
2 tbl. butter, softened
2 tbl. orange juice

Combine ingredients and frost warm rolls.

Devour!

Finger Sandwiches

2010-09-06T11:34:00.001-07:00

We had a book club luncheon at my house recently, and Shelley made the yummiest sandwiches. My favorite were these...

Sandwich bread
Pesto
Avocado
Tomato
Mayo

Spread pesto on one side of bread, and toast on a griddle (pesto side down) until lightly toasted. Cut off crusts. To make sandwiches, lightly apply mayo to the inside of the bread and add thinly sliced tomatoes and avocado.

I have been craving these ever since!

2010-03-30T22:16:00.000-07:00

Has it really been 6 months since I last posted?? Good thing I've got 10 years to finish Kylie's recipe book :). For the whole 3 people that read this blog, I could go on about all my excuses for being MIA, but I'll just skip that and get to a new favorite recipe (okay, I'll give one excuse, in the winter the sun goes down before we eat dinner and my cheap point and shoot camera doesn't do the food justice in unnatural light as you can tell with this picture...look past the bad picture and trust me on this one!)

Turkey Provolone Crepes

For the crepes:

1 ½ c milk
1 c flour
2 Tb sugar
1 Tb veg. oil
2 eggs

In a bowl combine milk, flour eggs, oil, and sugar. Beat until well mixed. Heat a lightly greased skillet over medium heat. Remove from heat. Pour in approx. ¼ C of batter; lift and tilt skillet to spread batter. Return to heat and cook until it starts to bubble then flip it over and cook until lightly browned.

For filling:
deli shaved turkey (go fresh, not the pre-packaged stuff)

provolone cheese, sliced

tomatoes, sliced

avacadoes, sliced

baby spinach leaves

cream cheese

ranch dressing

Spread half of the crepe with cream cheese then layer on ingredients and top with ranch. Fold the other half over and heat on skillet (flip and cook both sides) until cheese is melted. Mmmmmmm.

2010-03-30T22:06:00.000-07:00

Olive Garden's Fettucini Alfredo

I'm not sure if this is really an Olive Garden original (I got the recipe from my friend Marisa), but whatever it is, it is YUM! I've tried so many different Alfredo recipes and I must say this is my favorite. Simple, bursting with flavor and not shy on the calories, a definite must for alfredo :)

1/2 C real butter
1 tsp fresh garlic
1 dash cayenne pepper
1 pint heavy whipping cream
2/3 cup fresh grated parmesan or romano cheese
salt and pepper to taste
1 lbs pasta
chopped fresh parsley for garnish (opt)
In a saucepan over medium-low heat, melt butter--add cream, garlic, and salt and peppers. Simmer for 20-30 minutes, stirring constantly until thickened. Remove sauce from heat and stir in cheese. Serve over hot pasta and seasoned grilled chicken.

2010-03-29T22:34:00.000-07:00

Croissant Chicken Salad Sandwiches

I like it simple. In my opinion grapes, chicken and celery were never meant to share a recipe. I never liked chicken salad sandwiches until I found this recipe and now I can't get enough (and neither can my kids who share my same opinion about grapes mixed into the dinner dish)

3 chicken breasts,
1 10 ounce can artichoke hearts – drained 2 tsp. grated yellow onion or 1/4tsp onion powder
1 Tbl. lemon juice
1 tsp. dill weed (opt.)
1/4 c. mayo (light is fine)
1/4 c. sour cream

cook chicken in crockpot (with butter or broth) then use food chopper to finely shred. Add artichoke to chopper then combine all ingredients and serve on croissants.

Vegetable Minestrone Soup

2010-01-06T17:54:00.000-08:00

3 T. olive oil
1 cup white onion, minced
1/2 cup zuchinni, chopped
1/2 cup frozen italian cut green beans
1/4 cup minced celery (optional)
4 t. minced garlic
4 cups vegetable broth
2 (15 oz.) cans red kidney beans, drained
2 (15 oz.) cans small white beans or great nothern beans, drained
1 (14 oz.) can diced tomatoes
1 small can tomato sauce
1/2 cup carrot, julienned or shredded
2 T. fresh minced parsley
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Heat olive oil over medium heat in large pot. Saute onion, celery, garlic, green beans, and zuchinni for 5 minutes or until onions are translucent. Add vegetable broth, drained tomatoes, tomato sauce, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes. Add spinach leaves and pasta and cook for another 20 minutes or until desired consistency.

Creamy Tomato Soup

2009-11-12T16:22:00.000-08:00

So I have this love affair with tomato soup and grilled cheese sandwiches...and I have Jamie to thank for that. She introduced me to it one cold Utah winter day while our little girls were busy playing and we were getting hungry. I started with good ol' Campbell's tomato soup, mixed with half water, half milk (it's cheaper that way right Jame?) But then I thought I could make home made tomato soup and it would be MUCH better right? Wrong! I have yet to find a recipe that beats Campbell's. It must be the loads of sodium or the high fructose corn syrup that brings me back but something in there just hits the spot every time. Well, yesterday there was no Campbell's to be found but, I really wanted some tomato soup so I decided to try another recipe. I got it from Southernfood.com. It was really easy to make and tasted pretty good. It's no Campbell's, but it will do in a pinch. So if you think you have a great tomato soup recipe, post it up, I would love to try more!

Tomato Soup
4 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
3 tablespoons all-purpose flour
3 cups milk
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon (scant) ground black pepper
2 cans (14.5 ounces each) diced tomatoes, undrained
chopped basil leaves or fresh grated Parmesan, optional

Preparation:
In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery; cook, stirring, until tender. Stir flour into the vegetable mixture, stirring until well incorporated. Gradually stir in milk and add the sugar, salt, and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil.
Dice tomatoes smaller or puree in a blender or processor, if desired. Heat tomatoes in a separate saucepan then gradually add them to the first mixture, stirring constantly. If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves.

Caramel Popcorn

2009-10-25T13:05:00.000-07:00

6-8 qts. popped corn (approx. 1 cup kernels)
2 sticks margarine
2 C brown sugar
1 C light kayro syrup
1 tsp salt
1 tsp vanilla (add at the very end)

Bring all ingredients to a boil except vanilla and boil for 5 min then add vanilla and pour over popped corn. Mix well till all corn is covered and then spread out on greased wax paper to cool. Enjoy!!

2009-10-16T12:50:00.000-07:00

Pumpkin Cookies

Looking for a super easy fall time favorite? Look no more! These babies only require THREE ingredients! (They make for a gread kid friendly baking project!) I was very skeptical but they turned out really good. The longer you cook them the more cake like they get. I like them kind of chewy so I only baked them for about 12 minutes. I'm not a huge pumpkin/chocolate fan so I made some without any chocolate chips. Also very yummy! (Oops, I think the picture is of the non-chocolate cookies. I should have taken some with the chocolate chips. You get the idea though:) Call the kids in and start baking!

Ingredients:
1 Spice Cake Mix (or white/yellow cake mix plus cinnamon & pumpkin pie spice)
1 (15 oz) can pumpkin
1 cup chocolate chips (or more depending on how big of a chocolate fix you need...)

Directions:
Mix & then bake at 350 for 13-15 minutes. Does it get any easier then this???

2009-10-01T09:40:00.000-07:00

A Call For Help!!!

Fall is upon us and I'm craving some homemade banana bread. I'm not sure what happened to my favorite banana bread recipe, so I'm frantically looking for a new one. I've gotten many a good recipe from all of you fabulous cooks so I'm turning to you in my time of need. Please post your favorite no fail banana bread recipe. Thanks!!!

Breakfast Casserole

2009-09-26T23:11:00.000-07:00

My sister had been raving about this recipe that she got from her friend for awhile I was lucky enough to get a chance to taste it in person when we visited her. It was every bit as delish as she claimed and I was equally impressed with how easy it was to make.

1 can crescent rolls

1 lb bacon

8 oz cheddar cheese

1/2 C milk

8 eggs

1/2 tsp oregano

Salt and Pepper to taste

Preheat oven to 350. Lightly grease 9x13-inch pan. Press crescent rolls in bottom (don't separate rolls). Cook the bacon (maybe I'm just behind the times, but I didn't know that you could microwave bacon. It was life changing for me. No more splattered grease and burnt bacon. Just microwave on a paper towel for 40 seconds PER SLICE); crumble then sprinkle over rolls followed by the cheese. Mix milk, eggs, oregano, salt & pepper to taste; pour over cheese. Bake 25-30 minutes.

2009-09-16T22:44:00.000-07:00

A shameless plug....but it's a give away!

I know this has nothing to do with food, but everybody likes free. And since I'm the only one that seems to be posting on here lately (ahhhem), then I'm just going to go for it. I started a new site www.paisleypinkboutique.blogspot.com so head over there to see what goodies are up for grabs!

P.S. I've got adult sizes now too...

Guacamole Chicken Wraps

2009-09-15T22:29:00.000-07:00

Another easy mid-week meal with the perfect blend of flavors. I love the tip I got from Melanie at "My Kitchen Cafe" to cook a large batch of chicken in the crockpot with a little broth (although I use butter cause I'm naughty like that), then shred it and freeze for future meals. This is one of those "future meals" that it is perfect for. Also, I'm a bit of a tortilla snob. I don't like anything thick and dry, so my favorite are the uncooked tortillas you can find at Sam's Club or Costco. Don't mind that I may have slightly (okay ALOT) undercooked them here. I wouldn't recommend that. Hmm, they really don't look too appetizing in this picture. Don't blame the recipe, blame the photographer, they really are so yummy.

Guacamole (my fave recipe)
3 oz pkg cream cheese, softened
Spinach flavored tortilla wraps
shredded chicken
shredded lettuce
shredded Monterey jack cheese
Tomatoes, diced
olives
Salsa

Spread tortillas with a layer of cream cheese, then guacamole then evenly distribute remaining ingredients on the tortilla (don't pile too high). Roll up tightley then cut in halves and enjoy!

Cilantro Lime rice

2009-09-07T22:04:00.000-07:00

I am guilty of using Rice-a-roni waaaay to often, but this recipe may change all that. It is so light, fresh, flavorful and easy. An instant favorite. Great served as a side or wrapped up with a burrito.

1 1/2 C long grain rice

2 C chicken broth

2 Tb butter
2 small limes
zest from one lime
½ C chopped cilantro leaves
1 tsp salt

Saute rice in butter until lightly browned, add chicken broth and bring to a boil. Reduce heat and cover then cook for 20-25 minutes or until liquid is absorbed. Fluff cooked rice with fork, add lime juice, zest, cilantro and salt (you can also add a little more butter for flavor, I prefer the butter sprinkles). Stir well and serve warm.

Andrea's Chicken Kabobs

2009-09-05T21:24:00.000-07:00

Grilling season is winding down (except for those living in the valley of the sun, it's just getting started!) Jason's sister made this for us once when we were visiting and it has been a summer favorite ever since.

1/3 c BBQ sauce
1 can pineapple chunks (NOT drained)
2-3 chicken breasts
green pepper, sliced
red bell pepper, sliced
onion
mushrooms
cherry tomatoes
wooden skewers

The joy of kabobs is that you can add whatever you want and you can't really go wrong. These are a few of the suggestions, but use whatever ingredients you like. Cut chicken in large chunks then saute in 1Tbs vegetable oil until lightly browned (don't over cook). Cut other ingredients into large chunks. Mix bbq sauce and pineapple juice then marinate meat and veggies for several hours or overnight (save the sauce). Build your kabobs by layering the ingredients on the skewer. Grill over medium heat for 10-15 minutes, brushing with reserved sauce a couple times during grilling. You can also brush on butter once or twice while grilling to prevent from drying out. You can serve on the skewer or remove and serve over rice. So yummy served with grilled corn on the cob and fresh fruit.

Tortilla Stacks

2009-08-30T15:46:00.000-07:00

This is another favorite that my friend Jenny posted a while ago, but I thought I would add a picture to tantalize your tastebuds. I did make a few changes for my family...we like it with refried beans, cilantro, olives, avacodo and sour cream. Also, my kids think the el pato is too hot, so instead of the el pato and tomato sauce, we just use enchilada sauce. Oh, and I cook the hamburger with a little taco seasoning. That's the beauty of this recipe, you can throw together all your favorites and never go wrong! (it's a little tricky to eat, just slice it up like a pizza) Thanks, Jenny!

This is a family recipe that has been around for years. It is definetly a favorite!

1 lb. ground beef
1/2 tsp. garlic salt
pinch of pepper
1 small can El Pato sauce
1/2 head of lettuce
1 bunch green onions 2 tomatoes
2 cans (14.5 ounce) tomato sauce
1/2 lb. cheddar cheese
10 (6 inch) white or yellow corn tortillas

Brown ground beef well, season with garlic salt and pepper. Chop lettuce, onions, chop tomatoes and shred cheese. Combine tomato sauce and El Pato in sauce pan over medium to low heat. In small frying pan over medium-high heat pour vegetable oil. When hot cook tortillas 5 seconds on each side. Drain them on paper towels. Build stacks by starting with the tortilla, and then adding desired ingredients. Typically: meat, cheese, tomatoes, lettuce, and onions. Alternate tortillas and ingredients until complete to your liking a number of stacks. Ladle sauce over it and sprinkle with cheese. Serve immediately.

Creamy Tomato Pasta

2009-08-23T19:53:00.000-07:00

With my husband out of town, dinners around here consist of either quesadillas, mac&cheese, top ramen, or if I'm feeling extra wild and crazy I may just cook waffles. So this is an oldie but goodie that I posted a while ago but finally got around to taking a picture...

I got this recipe from my friend, Amber and it has been a favorite for the past, ummmm 4 years or so. It's the perfect alternative to the boring old spaghetti. About a year ago I saw Rachel Ray on Oprah and she made almost the same recipe (except it had vodka) and boasted that it was THE dish to make if you wanted a man to fall in love with you. I'm sure it was just the vodka talking, but there may be some truth to it because Jason loves this dish and he's not much of a pasta kind of guy. So if you want some lovin' give it a try :)

2 c Italian stewed tomatoes
2 garlic cloves, minced
1 cup heavy cream
1 can tomato paste
1/3 cup fresh Italian parsley, chopped
Salt and pepper to taste

Puree stewed tomatoes in blender. Sauté garlic in olive oil for 2-3 minutes. Add tomatoes to pan. Add cream, tomato paste, parsley, salt and pepper. Bring to a boil, then simmer for 30-35 minutes. Serve over cooked fettuccini noodles and garnish with fresh parmesan (or in my case, mozzarella, since I haven't been shopping in like 2 weeks). To make it a little more masculine, top with sliced seasoned grilled chicken.

Chicken and White Cream Pasta

2009-08-13T21:13:00.000-07:00

Another family favorite.....with a few confessions: I left out the mushrooms cause that's how we roll, my daughter ate all the chicken out of my bowl, I forgot to buy shredded parmesan so I had to settle for grated, and if you happen to see a few blades of grass in there it's because I had to go outside to get the best lighting and I dropped it on the grass and since this was the last that was left of it, I had to scoop it all up just for the picture and then I had cold cereal for dinner. So there you go, just imagine it all perfect and delicious like it should be. I'm really sad I had to eat cold cereal instead.

2 c uncooked penne pasta
2 c sliced fresh mushrooms
1 c sliced green onions
2 Tbs butter
½ c chicken broth
1 tsp minced garlic
1 Tbs flour
1/3 c water
1 c heavey whipping cream
2 c chicken, cooked and cubed
¼ tsp salt
1/8 tsp pepper
Shredded parmesan cheese (not grated)

Cook pasta according to package directions. In a large skillet, saute mushrooms and onions in butter for 4-5 min or until tender. Add broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 min. Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat and stir until thickened. Stir in cream. Bring to a boil. Reduce heat, simmer uncovered for 4-5 min. Add the cooked pasta, chicken, salt and pepper to cream sauce. Cook for 3-4 min or until heated through. Sprinkle with lots of shredded parmesan and season with salt and pepper.

First attempt: Rolled Buttercream Fondant

2009-08-10T22:45:00.000-07:00

I know, I know, it's nothing to ooooh and ahhhh over, but when it comes to birthday cakes my kids are lucky if I actually take the cake out of the pan and put it on a piece of cardboard covered with tin foil. If I'm feeling extra creative I may just stuff some frosting into a ziploc bag, cut the corner off and squiggle on some words. I know my limits. A while ago a friend had made a really cute birthday cake with this homemade fondant recipe so I decided to give it a whirl. This was definately a first attempt, but it was so easy to make that I may just have to give it another try the next time a birthday comes around!

*apply a thin layer of regular frosting to cake then refrigerate for several hours before putting on the fondant

1 cup light corn syrup

1 cup shortening

1/2 teaspoon salt

1 teaspoon clear vanilla extract

2 pounds confectioners' sugar

In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. (if it has been refrigerated, let it get to room temperature first). Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Strawberry Breakfast Bundles

2009-08-03T23:28:00.000-07:00

I confess. I am a cold cereal mom. The only time I make real breakfast is during holidays, birthdays or when family is in town. I had forgotten how easy this was when I made it for family this past week and the rave reviews made me just possibly consider making this again even when it's not a special occasion.

2 packages Pillsbury crescent rolls
1 8oz pkg cream cheese
2 C sliced strawberries (or other berry)
Powdered sugar
Soften cream cheese and stir in strawberries. Unroll crescent dough and press together the seam of 2 triangles in order to make a square. Place a scoop of cream cheese mixture in the center and pull up the corners to meet in the middle and gently press. Bake according to package directions or until lightly browned. Mix powdered sugar with a little milk and drizzle over the top before serving.

Sour Cream Chicken

2009-07-31T23:20:00.000-07:00

This perfect comfort dish comes from my mom and I think of her everytime I make it. Love the flavor, love the easy crockpot meals and love that my kids can't get enough of it.

2-4 chicken breasts
1 can cream of chicken soup
½ c mayo
2 Tb chopped onion or sprinkled dry onion
½ pint sour cream
1 cup cheese
1 tsp lemon juice
salt and pepper

Place chicken, cream of chicken soup, onion, lemon juice, salt and pepper in crockpot and cook on low 6-8 hrs or high 3-4 hours. During the last hour of cooking time, shred chicken then add mayo, sour cream and cheese. Serve over rice and sprinkled with shredded cheese, salt and pepper.

Fried Rice

2009-07-29T23:10:00.000-07:00

When I married Jason I decided I better learn how to make Chinese food. This recipe from my sister-in-law was my first attempt and it's been a regulare on our table ever since. My friend said that she cooks her rice the night before and leaves it in the fridge over night so that it's not so sticky. I may just have to give it a try next time.

1 1/4 cups cooked rice
2 eggs
1 Tb chopped onion
½ cup frozen peas
Salt, pepper and garlic salt
2 Tb soy sauce
6 Tb vegetable oil (or desired amount)
Beat egg, then cook in wok or large skillet in 2 Tb oil on high. Cook fast then remove from pan and sauté onion in same pan, using remaining vegetable oil, then add rice. Stir in peas, eggs, 4 Tb vegetable oil, then desired amount of soy sauce, salt, pepper and garlic salt.

Chicken Ziti

2009-07-14T17:55:00.000-07:00

Not the best picture, I know but I was in a hurry.

This is a yummy favorite, got it off some food network show.
I cant figure out why it is double spaced below...if anyone can tell me how to single space it let me know.

2-3 Chicken breasts cut up

1T. olive oil

1 medium onion minced

3 cloves garlic

1/4 tsp. dried oregano

1/8 tsp. dried red pepper flakes

8oz. Ziti (2.5 cups dry)

2 3/4 c. water

1 2/3 c. chicken broth

1/2 c. cream

4 c. broccoli

1/4 c. chopped sun dried tomatoes

1 T. lemon juice

1oz. grated Parmesan

Season chicken with salt and pepper over medium heat. Remove chicken add oil, onions and 1/2 tsp. salt. Return to medium high heat until onions are soft. Add garlic, oregano and red pepper flakes, cook for 30 seconds. Add ziti, 2c. water and broth. Bring to boil until thick and syrupy(12-15 minutes). Add broccoli, tomatoes and 3/4c. water. Reduce heat to medium. Cook covered until broccoli is bright green(3-5 minutes). Uncover turn to high stir in cheese, cream and chicken. Simmer 1-2 minutes. Stir in lemon juice, salt and pepper.

Chocolate Peanut Butter Fondue

2009-07-05T16:35:00.000-07:00

Sorry, no picture. We ate it all up! My boys discovered my fondue pot and wanted to give it a try. Here is the recipe we used:

1 cup semi sweet chocolate chips
1/2 cup sugar
1/2 cup milk
1/2 cup peanut butter

Combine everything in a pot and cook on low heat, stirring until it is smooth. Then, it is ready to serve, or move to a fondue pot to keep it warm. It tastes great served with strawberries, bananas, and marshmallows.

White Chocolate Chip Cookies

2009-06-21T14:54:00.000-07:00

I used to be a complete failure when it came to cookies, until I got this recipe from my friend Jenny. It has been my go-to recipe ever since and I don't dare try anything else!

3/4 C butter or margarine (room temp, or softened in the microwave for 10 sec.)

1 tsp baking soda
3/4 C brown sugar

2 ¾ C flour (5 ¼ C if doubling)
1 C sugar (1 ¾ C if doubling)

2 C white chocolate chips (or regular, but I prefer white)
1 tsp vanilla ½ tsp salt
2 eggs

Sift flour and baking soda. Cream together butter, brown sugar, white sugar, vanilla, and eggs, then add to dry ingredients and mix well. Form into balls and place 2 in apart on ungreased sheet or baking stone. Bake at 350 for 12 min or until just starting to brown. Can double batch.

Lion House's Creamy Chicken Noodle Soup

2009-06-18T14:49:00.000-07:00

I know it's not soup season anymore, but this comfort soup is good no matter what time of year it is. My husband prefers this over my regular brothy chicken noodle soup recipe because it's got more "umph" and is more filling.

2 chicken breasts
5 cups chicken broth
1 C chopped carrots
1 C chopped celery (I substitute with frozen peas, cause that's how we roll around here)
1 C potatoes, diced
½ C chopped onion
2 cans cream of chicken soup
1/4 C evaporated milk or ½ C whole milk
8-12 oz uncooked egg noodles (homestyle)
Salt and pepper to taste

Boil then shred chicken. Heat broth, then add carrots, celery, potatoes, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve.

Baked Tortellini

2009-06-15T14:34:00.001-07:00

I got this recipe from here and I knew I couldn't go wrong with cheese and tortellini!

Olive oil

2 cups marinara sauce

1/3 cup mascarpone cheese (I used softened cream cheese because it’s cheaper and very similar)

1/4 cup chopped fresh Italian parsley leaves

1 tsp of each of the following: basil, thyme and Italian seasoning

1 pound cheese tortellini (the refrigerated type, not frozen)

shredded mozzarella

1/4 cup freshly grated Parmesan

Preheat the oven to 350. Using olive oil, lightly oil an 8 by 8 by 2-inch baking dish.Whisk the sauce, mascarpone cheese, parsley and other seasonings in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water according to package directions. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the mozzarella and Parmesan. Bake at 350 until bubbly and lightly browned, about 30 minutes.

Parmesan Chicken

2009-06-14T15:08:00.000-07:00

You can't go wrong with the classics!

2 chicken breasts
1 ½-2 cups crushed seasoned croutons
2 Tbs parmesan cheese
1 Tb dried parsley flakes
1 jar pasta sauce
angel hair pasta noodles (desired amount)
mozzarella slices
2 egg whites

Preheat oven to 350. Combine crushed croutons, parmesan and parsley in a Ziploc freezer bag. Tenderize meat then coat breasts in egg whites, then toss in bag until thoroughly coated. Bake for 30 min on greased sheet then place sliced mozzarella on each breast and continue baking for 5-10 min. or until cheese starts to bubble and chicken is cooked thoroughly. Meanwhile, cook spaghetti noodles according to package directions, then drain and place desired amount on each plate and cover with heated pasta sauce. Place the cooked chicken on top of the spaghetti and sprinkle with parmesan cheese and parsley.

Other variations: For parmesan chicken strips, use shredded (not grated) parmesan cheese and add ¼ tsp garlic salt to the croutons, parsley and parmesan mixture, then use chicken tenders. Drizzle melted butter over the coated chicken tenders and bake at 350 for about 30 minutes or until done.

apple muffins

2009-06-12T14:19:00.000-07:00

Back in our newly wed days when my idea of a fancy meal was a McCormick's gravy mix over chicken, I was excited to get a recipe for apple bread from a friend because I felt so domesticated making anything from scratch. It's been a favorite that I've held on to the past 10 years now. One thing I like about it is that it can be converted into a bread, cake or muffins and they all taste delicious.

3 c flour
1 ½ tsp baking soda
1 tsp salt
1 tsp cinnamon
3 c grated apple (3 med. apples)
1 ¼ c vegetable oil
2 c sugar
3 eggs
2 tsp vanilla

To top: (I didn't add the cinnamon this time because we were going the healthier route, but it's really yummy)
cinnamon and sugar mixture

powdered sugar

Sift flour, soda, salt and cinnamon in a bowl. Cream together by hand the sugar, oil, eggs and vanilla (add eggs one at a time). Add dry ingredients to creamed mixture, alternating with grated apples. Beat well. Line muffin pan with cupcake holders, or grease. Bake at 325 for about 25 min, or until lightly browned. While hot, brush on butter, then generously sprinkle cinnamon and sugar mixture and dust powdered sugar on top. For a cake or bread recipe, use an 8 1/2x11 cake pan or 2 bread pans and adjust the cooking time for about 45min-an hour, or until toothpick comes out clean. (For cake it's good topped with cool whip)

Baked Caprese

2009-06-05T22:48:00.000-07:00

The perfect summer appetizer. I was especially excited to make this using fresh tomatoes and basil from our very first little garden. They were to die for. I know you're jealous of my green thumb (okay, my husband's green thumb), but if it's any consolation, these are still so delicious, even with the store bought produce. By the time I finished devouring them, I wasn't even hungry for dinner anymore. And don't they just look so cute?

(I can't remember where I got this recipe from, but thankyou to whoever or wherever I got it!)

1 baguette, sliced about 1 inch thick

1/4 cup extra virgin olive oil

1/2 tsp balsamic vinegar

Salt

5 (approx.) Roma tomatoes, sliced

Freshly ground black pepper

fresh mozzarella cheese, sliced (don't go cheapy, use the real stuff!)

Leaves from 1 bunch of fresh basil

Preheat the oven to 450°. Arrange the baguette slices on a baking sheet, brush with olive oil and sprinkle with salt. Bake until the bread is pale golden , about 2-3 minutes. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper then top with a slice of mozzarella cheese. Return the baking sheet to the oven until the cheese and tomato are just warm, about 3 minutes (the cheese and tomatoes should be just warmed through and softened, but not melted or falling apart). Arrange the toasts on a serving platter. Top each toast with a basil leaf. Add the balsamic vinegar to the olive oil and drizzle over the basil. Sprinkle with salt and pepper, and serve.

Great. Now I'm craving them again.

El Pollo Fundito

2009-05-13T14:45:00.000-07:00

Alright, go make those blender wheat pancakes for breakfast so that you can feel a little less guilty about eating these for dinner. So what if I have a weakness for all things deep fried? (Rumor has it that you can get deep fried snickers bars at the Iowa State Fair. My mouth is salivating and my arteries are clogging just thinking about it). Even if you have to go run 5 miles after you eat this, it is so worth it (hey, I never guaranteed that all my recipes would be healthy, but I did guarantee that they would be good). Thanks Cammi for sharing, this has become a family favorite!

Large flour tortillas (about 8-10)
3 chicken breasts, cooked and shredded
19 oz. can Las Palmas green enchilada sauce
1 can cream of chicken soup
Cream cheese
Shredded cheddar cheese
oil for frying
lettuce, sour cream and salsa to garnish

Mix enchilada sauce with soup. Set aside half of the mixture. With the other half, stir in the chicken and set it aside. Spread cream cheese in the center 1/3 of each tortilla and top with chicken mixture. Sprinkle with grated cheese, then wrap like a burrito. Fry each side lightly in hot oil (using tongs to hold together). Place in a baking dish and drizzle on remaining sauce (don't completely cover, you want them to stay crispy and not soggy) and sprinkle with cheese. Cook uncovered at 350 for 15-20 minutes. Or you could just heat the sauce and pour on top of the burritos then garnish with shredded lettuce, salsa and sour cream.

Black Bean Confetti Salad

2009-05-07T17:42:00.000-07:00

This is not my picture, it is from Epicurus.com. they use corn and jicama in theirs but you get the idea...

Here you go Jame, the famous black bean dip/salad... Just promise not to eat so much this time okay? Love you!

there are a bunch of similar recipes out there, I think i got this one from here, but changed it up a tad...

Black Bean Confetti Salad

1 can black beans, drained and rinsed

1 can white hominy, drained

3 Roma tomatoes, seeded and diced

2 avocados, peeled and diced

1 bunch green onions trimmed and chopped

2 cloves garlic, peeled and minced or pressed

1/8 to 1/2 cup freshly minced cilantro (depending on how much you like it)

juice of 1 lime (has to be fresh, no bottle stuff)

1 tsp ground cumin

1/2 tsp freshly ground white pepper

1/8 teaspoon freshly ground red pepper flakes (I leave this out for my kids)

1/2 tsp kosher salt

1/4 tsp ground coriander

1/8 cup red wine vinegar

2 Tbs extra virgin olive oil

Just clean and chop all vegetables to be about the same size and mix together with the rest of the ingredients. Toss gently so you don't mash the avocado.

We love it as a dip with tortilla chips, as a taco topper, or just by itself as a salad.

blender wheat pancakes

2009-05-03T20:23:00.000-07:00

I love these pancakes. They are so easy and fast that they are even doable on weekday mornings! Not to mentions very filling and healthy since they are made from freshly ground wheat. And, no wheat grinder needed! We don't make regular pancakes anymore! They are good plain but we enjoy them topped with blueberry sauce (just some frozen blueberries heated in a pan with a little sugar till saucy) or syrup!

Blender Wheat Pancakes
1 Cup Milk
1 Cup uncooked whole wheat kernels
2 eggs
2 TBL oil
2 tsp baking powder
2 TBL Honey
1 1/2 tsp salt
Put milk and wheat in blender. Blend on high for 3-5 minutes or until batter is smooth. Add eggs, oil, baking powder, honey, and salt- blend on low till mixed. Bake on hot griddle or greased non stick skillet.

Fajitas

2009-05-03T20:02:00.000-07:00

I found this recipe for fajita seasoning in my better homes and garden cook book. I always hate buying those packets at the store that are full of preservatives and way too expensive. This was yummy, great flavor, and made the chicken delish!

Fajita seasoning

In a small bowl combine:

1 1/2 tsp. ground cumin

1/2 tsp dried oregano crushed

1/4 tsp salt

1/4 tsp ground red pepper

1/4 tsp ground black pepper

1/8 tsp garlic powder

1/8 tsp onion powder

cut about 3 chicken breasts into strips, sprinkle 2 tsp. of seasoning onto chicken and marinate in the fridge for 20-30 min.

Meanwhile, saute bell peppers (all colors if you have them!), onion, zucchini, or whatever fajita toppings you like in a little olive oil and the rest of the seasoning till tender crisp. Set aside.

Saute chicken strips till done.
Serve on warm tortillas with cheese, beans, sour cream guac. etc...

Baked Ziti

2009-04-30T10:14:00.000-07:00

Mmmmm....cheese, glorious cheese. I got this recipe from my friend Chelsea and it quickly rose to the top of our "favorites" list. It's easy, delicious and makes great leftovers, what more could you ask for???

1 package Ziti noodles (or Rotini)
1-2 jars pasta sauce (depending on how saucy you like it)
1 package sliced provolone cheese (not the processed kind)
Ground beef (desired amount)
2 garlic cloves, minced
2 tsp dried parsley
Sour cream

Cook the ground beef in a skillet over medium heat, drain then add the garlic and parsley and sauté a minute or two longer. Cook the pasta, drain then add half the noodles to a dish smeared with pasta sauce. Spread a small amount of sour cream on the noodles, then layer with ½ of the ground beef, one jar of sauce and a layer of sliced provolone. Repeat the layer with the remaining ingredients. Top with the remaining cheese slices, sprinkle with parmesan and parsley. Bake at 400 for 20-25 minutes or until bubbly and cheese is lightly brown.

Cinnamon Banana Pancakes

2009-04-19T12:44:00.000-07:00

This recipe deserves an encore. My sister posted it awhile ago, but I just got around to making it and it opened my eyes to life outside of "Hungry Jack" pancake mix and I don't think I can go back! I'm in love.

Cinnamon Banana Pancakes

I lost my favorite basic pancake recipe a while ago so I’ve just been throwing a little of this and a little of that together when I make pancakes. One day I decided to get creative and made cinnamon banana pancakes. They were so good and I’ve been trying to recreate them for awhile now. I think I have it figured out. At least close enough. Here it is. Let me know what you think!

3 cups flour
1 cup sugar
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3 tsp cinnamon
3 tsp vanilla
2 eggs
2 ¼ cups water
3 mashed bananas (very ripe ones work best)

Mix together and make pancakes. Works great for waffles too. Tip: instead of using a non stick spray, use butter. I tear the paper off the end of a stick of butter and rub that on the griddle in between each round of pancakes. It adds more calories but a great buttery taste that makes it so worth it! We usually just top it with maple syrup but I'm dreaming of trying french vanilla whip cream and cinammon as a topper.

Cookie Dough Brownies

2009-04-14T22:52:00.000-07:00

I have another confession. I'm not much of a baker. It's not that I don't enjoy eating cookies, cakes and brownies, because heaven knows I can hold my own in that department. It's just that cooking dinner is a necessity and I would prefer to spend as little time as possible in the kitchen. With that being said, these brownies were definitely worth neglecting everything on my to-do list while I indulged. To say the least, my hubby and kids were more than pleased with my spontaneous baking.

(adapted from Miranda M.)

1 C semi sweet chocolate chips

1/2 C butter, softened

1 C sugar

3 eggs

1 tsp vanilla

1 1/4 C flour

1/4 tsp baking soda

1/2 C chopped nuts (optional)

Microwave chocolate chips (about 1 minute, stirring after 30 seconds), cool slightly. Cream butter and sugar. Add eggs and vanilla, mix well. Stir in melted chocolate. Combine flour and soda, then add to batter and stir in nuts. Grease 9x13 pan and pour in batter. Bake at 350 for 16-22 minutes (until toothpick comes out clean).

Cookie Dough frosting:

1/2 C butter, softened

1/2 C packed brown sugar

3 Tbs milk

1 tsp vanilla

1 C flour (the frosting was kind of thick and hard to spread, so next time I think I'll use a little less flour)

1 C semi sweet chocolate chips

Cream butter and sugar, add milk, vanilla and gradually add flour then stir in chocolate chips. Spread over cooled brownies then cool and store in refrigerator.

2009-04-04T11:17:00.000-07:00

5 Minute Chocolate Mug Cake

My mother-in-law emailed this to me. We gave it a try and my kids loved it! They thought it was so fun to mix up and "bake" their own little cake. You'll want to make sure you have a good sized mug so that it doesn't run over the top and make a mess in your microwave. Also, next time I make it I think I will just sprinkle the chocolate chips on top of the batter rather then stir them in. They kind of settled at the bottom and made for a chocolaty gooey blob at the bottom of the cup. The gooey glob was very edible but probably would have been a little better if it were distributed throughout the cake.

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well.. Add egg and mix thoroughly.
Pour in milk & oil and mix well. Add the chocolate chips & vanilla and mix again.

Put mug in microwave and cook for 3 minutes on high.
The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired. Serve with vanilla ice cream or cool whip.
1-2 servings

Panda's Orange Chicken

2009-03-28T10:17:00.000-07:00

I'm finally back to reality after being on vacation for almost 3 weeks. It was so nice having a break from all the cooking and cleaning, but you can only eat so much restraunt food before you start craving good old home cooked recipes. I got this recipe from my friend Mandy, and although it does take a little bit longer, it is soooo worth it! So don't be intimidated and give it a try, I promise you won't be disappointed.

2-3 chicken breasts
Sauce/Marinade:
1 ½ C water
2 Tbs. orange juice (not concentrate)
1 C packed brown sugar
1/3 C rice vinegar
2 ½ Tbsp soy sauce
¼ C lemon juice
½ tsp ginger
1 stalk green onion, chopped (about 1 Tbs)
¼ tsp red pepper flakes
Combine all of the ingredients in a saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from the heat and allow it to cool, uncovered. Slice the chicken in to bite-size chunks. Remove exactly one cup of the sauce from the pan and pour it over the chicken in a large resealable bag and marinate for several hours (I confess I'm not a loyal marinader. I don't usually think about dinner at 10:00 in the morning, so I end up just letting it sit in the fridge while I get the other ingredients prepared and it turns out fine). Cover and refrigerate remaining sauce.

¼ tsp baking soda
¼ tsp salt
2 ½ C flour
9 tsp. corn starch
4 chicken breasts
1 C ice water
1 egg
When chicken has marinated, preheat 2 in. of vegetable oil in a large skillet. Dissolve cornstarch in 3 Tbs water and add to reserved sauce then cook over high heat. When it has thickened, cover and remove from heat. Beat together the ice water and egg in a med. bowl. Add baking soda and salt. Add 1 C flour and stir with a fork until the flour is blended (the batter should be lumpy) Put the remaining 1 ¼ C flour into another bowl. Dip each piece of chicken into the flour, then into the batter. Let some of the batter drip off and then place in oil and fry for 4-5 min.(turning once) or until golden brown. Place cooked chicken in dish and toss with sauce then serve over rice. *(for my picky eater, I don't put sauce on his chicken and they make great chicken nuggets)

Cream Cheese Chicken Enchiladas

2009-02-27T11:48:00.000-08:00

Our all time favorite enchilada's are these ones that Diana posted (although the tomatillo salsa was a bit too spicy, I just used my own salsa recipe), but they do require a little more preparation. So when it comes to quick easy and still delicious, I gotta hand it to Marisa for these yummy enchiladas. They have a unique flavor and are super easy.

2-3 chicken breasts
4 cubes chicken bouillon
1 8oz package cream cheese
1/4 C milk
2 C mozzarella cheese (or another white cheese you like)
1 can green enchilada sauce
tortillas (the uncooked kind are by far the best)
Cook chicken breasts by boiling them with cubes of chicken bouillion. Shred chicken. Beat cream cheese with enough milk to make a thick consistency (can use more or less than it calls for). Add shredded chicken to cream cheese mixture. Cook tortillas in skillet until done, then roll chicken mixture in flour tortillas and place in a 9x13 pan sprayed with cooking spray. Cover with green enchilada sauce and top with cheese. Bake uncovered at 350 for about 25 minutes or until hot and bubbly. Top with shredded lettuce and sour cream.

Taco Soup

2009-02-27T11:20:00.000-08:00

When I started this blog not only did I want a way to share recipes with friends, but I also wanted the extra motivation to organize my recipes so that I could make a blurb book with all our family recipes (and the new ones you guys have shared, thanks!) to send with Kylie when she goes to college. So what if she's only 6 and we haven't even started her college fund, atleast she'll have a recipe book! So alot of the recipes I post aren't anything fancy or special, just some quick, easy and yummy family meals that are frequently found on our dinner table. This is another one of those classic recipes that I'm sure everyone has, but for the sake of the blurb book, here it goes....

½ lb ground beef, browned
1 can tomato soup
1 can water
1 can corn (drained)
1 can kidney beans (drained)
1 can chili beans (drained)
1 can stewed or crushed tomatoes
1 can green chilies
½-3/4 package taco seasoning
Fritos
sour cream
shredded cheese
Combine all ingredients, except Fritos, sour cream and cheese. Cook over med heat until heated thoroughly. Top with Fritos, cheese and sour cream.

lemon garlic chicken

2009-02-26T13:59:00.000-08:00

I actually copied this recipe from My Kitchen Cafe, who said it was from The Sister's Cafe. Anyway, it is delicious and it could not be more SIMPLE. Yay. My whole family loved it, and I am actually making it again tonight. So perfect with a baked potato and salad. I had to dust off the ol' indoor grill pan, which worked wonderfully. I was even more happy when I checked back a few days later and she had posted another recipe that uses the leftover chicken and creates a totally new dish. Although I know there won't be any leftovers, maybe next time I will double it!

Lemon and Garlic Grilled Chicken
from Erin W. (from the sisters cafe)

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill outdoors or with an indoor grill pan.

You can double the marinade and chicken and grill it all up and freeze the extras to use later.

Lemon Cream Pasta with Chicken
adapted from allrecipes.com via My Kitchen Cafe

3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded

DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Grilled Pork with Creamy Dijon sauce

2009-02-22T20:24:00.000-08:00

I have a confession. I'm a REALLY picky meat person. With that said, the fact that I'm actually eating a pork dish just shows how good this recipe really is (yes I like mine extra crispy, thanks for asking). I realize some of your grills may still be covered in 5 feet of snow, so if that's the case feel free to bust out the George Foreman, broil it in your oven or just save this recipe until your world is unthawed. Whatever you do just make sure you try it, you won't be disappointed!

Pork loin--center cut, bone in (the cut makes a big difference. We've tried the same recipe on different cuts and this is the best)

Marinade:
1/3 c. vegetable oil
1/8 c. soy sauce
¼ c. Honey
1 tsp. onion powder
1 tsp. garlic powder
Sauce:
1/2 C Mayo
1/8 C sour cream
1/3 tsp. salt
½ tsp. Worchester sauce
1/3 tsp. white pepper
½ tsp. garlic powder
3 tsp. Dijon mustard
Make sauce ahead of time; refrigerate.

Marinate meat at least 8 hours or overnight. Sprinkle meat with cracked pepper and season salt. Grill until desired doneness. You can leave it whole or cut into ¾ in slices and serve with sauce.

Bruschetta

2009-02-22T20:07:00.000-08:00

This is a basic must-have recipe for anyone who even remotely likes to cook. It is so simple and makes a delicious appetizer or the perfect compliment to any pasta dish.

2-3 roma tomatoes, diced
6 fresh basil leaves, torn into small pieces or ½ Tbs dried basil
¼ C olive oil
1 tsp balsamic vinegar
Salt to taste
Shredded parmesean
8 slices sour dough or coarse country bread, each about ½ in thick
2 cloves garlic
Preheat oven on broil. In a bowl, combine tomatoes, basil, olive oil, vinegar and salt. Place the bread on a cookie sheet, turning once, until lightly toasted, about 2 min. Remove from oven and immediately rub top with garlic cloves. Spoon on tomatoes, sprinkle with parmesean and return to oven (turned off just before putting in) for 2-3 min or until tomatoes are warm

Barefoot Contessa's Cheddar Corn Chowder

2009-02-22T19:59:00.000-08:00

I have about 5 different soup recipes that include corn, potatoes, bacon and cheese, but I think that this one is my favorite. It is just the right amount of creamy without any canned soups and I'm lovin the white cheddar. I got this from my friend Tiffany, but obviously it's a Barefoot Contessa recipe so you know it's gotta be good!

5 bacon slices, chopped

1/8 c olive oil

1/2 yellow onion, chopped

2 T. butter

½ c. all-purpose flour

1 t. salt

½ t. freshly ground black pepper

¼ t. ground turmeric

8 c. chicken stock

3 c. medium-diced white boiling potatoes, unpeeled

2 C frozen whole kernel corn

1 c. half-and half

8 oz Sharp white Cheddar cheese, grated
In a large stockpot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half and Cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper. Serve hot sprinkled with cheese, bacon and a dallop of sour cream.

Chicken Pot Pie

2009-02-22T19:49:00.000-08:00

Chicken pot pie has gotten a bad rap over the years, but this recipe is bringing the pot pie back! This is my favorite melt-in-your-mouth-flakey pie crust recipe (so don't cut corners and use the frozen pie crust. I'm warning you.) and it has all the ingredients for a good old fashioned comfort dish. (yeah, I kinda forgot the peas so just pretend you see some green in there).

Pie Crust:
1 egg
½ tsp lemon juice
¼ c cold water
2 c flour
¾ tsp salt
½ Tb sugar
½ tsp baking powder
1 c shortening (Crisco butter flavored sticks are recommended)
Beat egg, lemon juice and water together in a small bowl and set aside. Sift flour, salt, sugar and baking powder. Cut the shortening into the dry ingredients until mixture is crumbly and shortening is evenly distributed. Combine the egg, lemon juice and water mixture with the flour mixture until mixed well. Roll into 2 balls and form one ball into the pie pan. Flatten the other ball for the top of the pie (it is easier and less messy if you place the dough between 2 pieces of saran wrap before rolling)
Filling:
2 cans cream of potato soup
1-2 chicken breasts, diced
2 large potatoes, peeled and diced

2 large carrots, peeled and diced

1/2 C frozen peas

1/2 C frozen corn
Salt and pepper
1-2 Tb milk
1 egg beaten
Preheat oven to 350. Cook chicken in lightly oiled skillet over med- heat until cooked thoroughly. Boil vegetables until tender (don't over boil so they are mushy), then drain and mix with soup, milk, chicken, salt and pepper and pour into pie crust. Put the remaining crust over the top and crimp edges. Brush the egg on top and use a fork to poke holes in the center. Bake for 50 minutes or until crust starts to brown.

Cream Cheese Sugar Cookies

2009-02-18T18:55:00.001-08:00

1 cup white sugar
1 cup butter, softened
4 oz. cream cheese, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

Preheat oven to 375 degrees F (190 degrees C).

On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.

Bake for 7 to 10 minutes in the preheated oven. Cookies will still be light in color when done, but should not be mushy. Cool cookies completely before frosting.

I've been looking for a cream cheese sugar cookie recipe for a long time. These were really good. They were soft and moist and had just the right amount of cream cheese flavor. My new sugar cookie recipe, for sure.

Adapted from Allrecipes.com.

Salsa Chicken Tacos

2009-02-15T20:23:00.000-08:00

This is my favorite Thursday night meal. Thursdays are our busy day with back to back T-ball and dance class, then I have about a half our to get dinner on the table so that I can have time to run to the gym while Jason puts the kids to bed and be back before he's off to play basketball. In an effort to avoid making synthetic chicken nuggets and greasy fries a Thursday tradition, I try to find quick easy meals, and this one definately fits the mold. The fact that they taste really good is an added bonus!

6 inch flour tortillas

1 jar salsa

2 chicken breasts

desired toppings (shredded lettuce, tomatoes, cheese, sour cream, olives, etc.)

Place breasts in slow cooker and cover with salsa. Cook on low for 6-7 hours, shredding halfway through. I usually fry the tortillas in a little oil until lightly brown and crispy, because I'm healthy like that (hence the need to hit the gym right after dinner) and because a mouth full of dry tortilla just isn't appetizing. Then fill with shredded chicken and garnish with whatever meets your fancy.

Anniversary Chicken

2009-02-09T21:57:00.000-08:00

This is a recipe my whole family loves. So good with a baked potato and a green salad or green something!

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves (I highly recommend THIN cut breasts)
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
1 tablespoon chopped fresh parsley, for garnish

Scotcharoos

2009-02-09T21:46:00.000-08:00

If I was forced to choose one dessert to eat for the rest of my life, I am pretty sure this would be it. Sweet, salty, chewy, chocolate-peanut butter goodness! And sadly, I was only introduced to it last summer for the first time. Maybe you already have this recipe, and maybe I was a deprived child, but if you had it, I am holding you responsible!

1 cup corn syrup
1 cup of sugar

1 cup peanut butter (I prefer creamy)

6 cups rice crispies

1 cup chocolate chips

1 cup butterscotch chips

Bring sugar and corn syrup to a boil, add peanut butter. Mix this with the rice crispies. Pour into a 9 by 13 inch well greased pan. Melt the chips together, spread on top. Chill and serve.

Asian Chicken and Pasta

2009-02-07T16:05:00.001-08:00

This is the first recipe I ever posted, but I finally got a picture and this is one recipe that definately deserves an encore. So if you haven't made it yet, now is your time to repent. And for all my crazy health nut friends (you know who you are :), this one's even healthy!

2 chicken breasts (or you can substitute with shrimp)
9 oz angel hair pasta, cooked (yes, you can use whole wheat/whole grain)
¼ c soy sauce
¼ c rice vinegar
2 tsp sesame oil
6 green onions, chopped
1 c frozen peas
¾ c shredded carrots
1/2 cup salted peanuts
¼ c fresh cilantro, chopped
2 tsp minced fresh ginger, or 1 tsp powdered ginger
2 cloves garlic, minced
2 1/2 Tbs fresh lime juice
½ tsp pepper
In a large wok or skillet, saute chicken in vegetable or olive oil until no longer pink, then add ginger and garlic and saute for 1-2 minutes longer. Mix liquid ingredients together in a large bowl, then add everything to the pan and stir fry until heated through.

Barbeque Ribs

2009-02-01T19:59:00.000-08:00

I know for most of you grilling season isn't for another several months. Since I have pity on you while I'm basking in the sun, I'm going to share a crock pot version of our favorite BBQ ribs recipe. The head meat critic in our family said he even preferred the crock pot version because the meat is so tender and just falls off the bone. He thought he had died and gone to meat heaven.

Beef Back Ribs (make sure you get the "bone-in", not country style ribs)

1 chopped onion
1 cup brown sugar
1 tablespoon cinnamon
1 teaspoon oregano
¼ cup salad oil
1 (15oz) can tomato sauce
Salt and pepper
1 tablespoon mustard
1 tablespoon Worchester sauce
1 teaspoon celery salt
¼ cup vinegar

McCormick "Grill Mates" BBQ seasoning

Season ribs with McCormick seasoning. Mix everything together in crock pot, then add meat. Cook on high for 3-4 hours or low for 6-7 hours, or until the meat begins to fall off the bone. If you prefer to fire up the grill, you can either marinate in sauce over night and continue to baste while grilling, or you can still cook for a couple of hours in the crock pot (to make the meat more tender) before throwing it on the grill.

Oven Roasted Carrots

2009-02-01T19:44:00.000-08:00

My son's favorite hang out is the train table at Barnes and Noble. I usually read magazines to occupy my time, but this time I relied on all the great kids cook books they had on display next to the trains. I came across this recipe and I knew I had to give it a try! (I got the picture from here because I just couldn't get my little point and shoot camera to do it justice).

10 large carrots

1/2 stick butter

2 Tb brown sugar

1/4 tsp ginger

1/2 tsp salt

1/4 tsp pepper

pre-heat oven to 450 convection roast (or low broil should do the trick). Put butter in baking dish and put in the oven to melt while you prepare the other ingredients. Slice the carrots into thick chunks (they shrink when cooking) at an angle. Bake for about 15 minutes, turning several times so they don't dry out. Combine remaining ingredients and sprinkle over the carrots, then return to the oven cook for approximately 5 more minutes, or until lightly brown and the sugar has become syrupy . Stir then remove with a slotted spoon to serve.

Chicken Enchilada Casserole

2009-01-29T11:52:00.000-08:00

Yes, I just said--gasp--the "C" word. Forget all your stereotypes about casseroles, I promise this one won't dissapoint (and I promise there is no tuna fish or tater tots in it). This is a total comfort dish, but there's just enough kick in it that even your hubby will approve (and your mom will be proud too that you ventured into the world of casseroles.)

12 corn tortillas (6 inch size)
2 chicken breasts, cooked and shredded
1 can cream of mushroom soup
1 can cream of chicken soup
17 oz. jar medium salsa (or hot, if you want to kick it up a notch)
1 cup sour cream
1/2 C onion, chopped
1/2 C black beans

1/2 C corn
1 1/2 cups shredded cheese (I use Colby Jack)

salt and pepper

*(after I made it I thought that it might be good to mix in about half of a taco seasoning packet, so if you're feeling adventurous you can give it a whirl)

Cut tortillas into triangle pieces (like a pie). Mix everything together except for half of cheese and pour into 8x11.5 dish. Put remaining cheese on top. Bake uncovered at 350 for 1 hour (or until bubbly). Serve garnished with shredded lettuce, sour cream and diced tomatoes (which I didn't have on hand)

Tortellini Soup

2009-01-27T15:30:00.000-08:00

My two favorite foods are soup and pasta, so to have them both in the same dish is a match made in heaven! Pardon my cheezyness, but I really am in love with this soup. It is so flavorful and oh so yummy!

1/2 lb. Italian Sausage (I'm not a sausage kinda gal, so I used shredded chicken instead)
1 large zucchini, sliced or chopped
1/2 Green Pepper, diced
1/2 Onion, chopped
1 Garlic Clove, minced
1 tsp. Oregano
*Sauté the above ingredients in a pot, then add:
4 cups Chicken Broth
1 (28 1/2oz.) Italian style diced (or stewed) tomatoes
1 6oz. Tomato Paste
1 8oz. Tomato Sauce
1 package refrigerated cheese Tortellini (it's either 8 or 9 oz, I forget. I used the spinach kind this time, so that's why they look a little green in the picture)

*Boil all together and add Tortellini at the end. Cook until Tortellini is done. Serve topped with fresh shredded Parmesan cheese.

Amazing Fruit Dip

2009-01-22T20:05:00.000-08:00

I have made this tasty little fruit dip for bridal showers, baby showers, parties, and last night I made it for Enrichment. I would bet that I had at least 20 people ask me for the recipe. And the beauty of it... it's actually not too bad for you because I lightened up the version I originally received. (Which also means if you just like fat and calories for the heck of it, you can use the regular version of all the listed ingredients. But I PROMISE you that it is phenomenal just the way I listed it.) I've tried almost every kind of fruit in it and the very best, always the most popular, are strawberries and bananas. Fresh pineapple, red grapes, and Granny Smith apples are also good, too.

Fruit Dip

1 oz. pkg Jell-O Pudding Instant Sugar Free-Fat Free Vanilla Mix
1 cup skim milk
2 (6 oz.) light strawberry yogurts (or 1 ½ cups)

*I use Yoplait Light
8 oz container fat free whipped topping, thawed in fridge

Mix the pudding and the milk together with a hand mixer. Fold in the yogurt and whipped topping with a large spatula, mixing gently until well combined.

I tripled the recipe and it fed about 100 people, so this amount will easily feed 30 people.

Chicken Flautas

2009-01-15T20:44:00.000-08:00

I got this recipe from my sister in law who hates to cook. There are only a few recipes that she's willing to make and this is one of them. The fact that she'll dust off the ol' skillet for these tells you how good they really are!

1 pkg 6 inch corn or flour tortillas
2 chicken breasts (cooked and shredded)
1 can Rotel tomatoes with green chiles
1 finely chopped onion
1/2 tsp Garlic salt

Mix together ingredients (except tortillas). Heat oil in pan. If you use corn tortillas, then microwave 4 at a time for 30 sec. while covered by a moist paper towel to avoid tearing while rolling. Put a small amount of chicken mixture into each tortilla and roll tight. Fry in oil while holding tightly with tongs, turning a few times until brown and crispy. Place on paper towel to remove excess oil, sprinkle with a little salt then serve dipped in guacamole and salsa while still hot.

Linguine in Herbed Artichoke Sauce

2009-01-12T12:39:00.000-08:00

Sounds fancy, huh? Trust me, this dish tastes as good as it sounds!

12 oz. pkg. linguine noodles

1 Tbs butter

2 Tbs olive oil

6 oz fresh mushrooms, sliced (I've never cooked it with mushrooms because I don't like them and since I'm the chef, what I say goes!)

½ onion chopped

2 cloves garlic minced

1 C. chicken broth

1tsp. dried basil (or 1 Tbs fresh)

1/2 tsp rosemary

2 Tbs Parsley

2 Tbs Tomato paste

10 oz. jar artichoke hearts, finely chopped (you can use a food processor, chopper, blender or whatever you fancy)

1/2 C. heavy cream
Shredded parmesan cheese (to garnish)
Cook pasta, drain. Heat butter and oil in skillet. Add mushrooms, onion, and garlic. Saute over gentle heat until tender; garlic and onion should not brown. Raise heat, add broth. Stir until mixture comes to a boil. Stir in herbs and tomato paste. Simmer 5 min. Add artichoke hearts and cook gently. Stir cream into sauce, heat to almost boiling. Toss with pasta and top with shredded parmesan cheese

Santa Fe Chicken Pitas

2009-01-10T15:10:00.000-08:00

(yes, there is a bite taken out of it. I just couldn't resist before taking the picture). I'm really digging the whole salsa/ranch combo here, soooo yummy! My husband's not a pita fan (personally, white bread in any form is my guilty pleasure in life), but he loved the filling. So if pitas aren't your thang, just leave out the lettuce and serve it up with some tortilla chips (that's exactly what I did with the leftovers for lunch the next day!)

2-3 chicken breasts
1 C black beans, drained and rinsed
1 C corn, drained
1/2 C chopped red bell pepper
¼ C sliced green onions

juice from large lime

1 tomato, diced

1 avacado, diced

1/2 C cilantro, chopped

chopped green leaf lettuce
1/2 C salsa
1/2 C ranch
6 pita breads, halved crosswise
Cut chicken into chunks and heat in lightly oiled skillet until done. Refrigerate while preparing remaining ingredients, then toss together and fill pita pockets.

Roasted Turkey Breast

2009-01-09T17:49:00.000-08:00

Okay, so this isn't exactly a recipe, but it is a meal idea, and I always look through this site for meal ideas. Tonight I made the often underestimated and overlooked: Roasted Turkey Breast. I have only made it a handful of times before, and I am always surprised at how EASY it is. It's also healthy and inexpensive. If you haven't made it before, just look for the Butterball or Jennie-O (I'm sure there are others also) turkey breast. The instructions are on the package, but basically all you have to do is open it up, take out the gravy packet, rinse and pat it dry. Then you brush it with vegetable oil and stick it in a roasting pan and bake it!

Tonight, I paired it with mashed potatoes and gravy, the Lion House Rolls from My Kitchen Cafe, and green beans and it was all delicious. But the best part of all is that I now have cooked turkey in my fridge just waiting to be made into easy turkey sandwiches for lunch, and a turkey pot pie and egg fu yung for later in the week! Yes, it makes that much! I got a 9.5 pound for $12.

THE BEST SOUP I'VE EVER TASTED!

2009-01-08T20:59:00.000-08:00

My best friend's Mom is a wedding caterer and she gave me this recipe. It is seriously my favorite soup in the whole world, I crave it all the time! I could eat it every day, and sometimes I do! I have to be honest and say that my husband and kids do not appreciate it as I do, so I usually make the whole batch, and then ladle 2 scoops into many ziplocs and freeze them. Then for lunch every day I run the bag under hot water, plop it into a small saucepan and let it finish warming up. Then I make a quesadilla (with the Costco uncooked tortillas of course) and dip it into the soup......HEAVEN!!!!!!!!!!!!!!!!!!!!!! or if you are stubborn like Jamie, make a grilled cheese to dip it in. Can you tell how obsessed I am? Oh, and don't leave out any ingredients because every ingredient is VITAL to the yummy flavor! Oooh, I am salivating now just thinking of it!!! Okay, I am done now, and if that's not an intro, I don't know what is!

Tomato Bisque Soup

1/2 c onion, diced
1/2 c butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half & half

In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is SOFT and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half.

Fresh Salsa

2009-01-08T13:21:00.000-08:00

I got this recipe from my friend Brooke (I made a few alterations to the measurements) and we were all hooked from the first taste! I opted out of the traditional Christmas cookies for the neighbor treats this year and instead made a huge batch of this salsa to deliver with tortilla chips. I think everyone loved it as much as we do and I've already had several requests for the recipe.

2 cans stewed tomatoes (not Italian style)
3 cans diced tomatoes with green chilies ("Rotel" brand is the best)
1 cup cilantro, chopped
juice from 2 limes
2 garlic cloves, minced
half a white onion, chopped
1/2 C green onions, sliced
half green bell pepper (can add a red too if you like), chopped

salt and pepper to taste
a

Add all the ingredients to a blender or food processor and blend to desired consistancy. Serve with tortilla chips and dig in!

New Years Eve Crepes

2009-01-03T21:22:00.000-08:00

A couple of years ago some friends had us over for New Years eve and they served up crepes. I thought it was a great idea and decided to adopt it as a little tradition. Besides, it's the last meal before the New Years resolutions start, so why not pack in as much sweets as possible?? These are also a winner when it comes to breakfast, so you really can't go wrong here.

Crepes:

1 ½ c milk
1 c flour
2 Tb sugar

1 Tb veg. oil

2 eggs

In a bowl combine milk, flour eggs, oil, and sugar. Beat until well mixed. Heat a lightly greased skillet over medium heat. Remove from heat. Pour in approx. ¼ C of batter; lift and tilt skillet to spread batter. Return to heat and cook until it starts to bubble then flip it over and cook until lightly browned.

Strawberry Cream Filling:

2 C sliced fresh strawberries (I've used frozen ones when fresh are out of season)

¼ C sugar

8oz pkg. cream cheese

¼ C powdered sugar

Combine strawberries and sugar then chill for atleast 1 hr (or overnight). Soften cream cheese and mix in powdered sugar. Drain the strawberries (save the syrup if you want to drizzle on top). Stir strawberries into cream cheese, spoon onto crepe, roll up then top with either whipping cream and chocolate syrup or the reserved strawberry syrup and powdered sugar.

Banana pudding Filling:

1 package banana pudding mix

1 3/4 C milk

2-3 bananas, sliced

Beat pudding mix and milk for 3 minutes, add sliced bananas and mix. Spoon onto crepes, roll up and top with whipped cream and chocolate syrup. Yeah, it's that simple.

Sweet and Sour Chicken

2009-01-03T21:08:00.000-08:00

You've probably noticed a theme with my recipes: anything chicken, or easy not-so-authentic-but-still-good Chinese food. Here's another one to chalk up for the Chinese department. I dare you to find another sweet and sour chicken recipe that is this easy and tastes this good. I double dare you.

2-3 chicken breasts
1/2 c flour

1/4 c cornstarch

salt and pepper
¾ c sugar
1/3 c chicken broth
1/3 c ketchup
1 ¼ Tbs soy sauce

Preheat oven to 350. Cut chicken into strips. Mix cornstarch, flour, salt and pepper. Shake chicken and coat evenly. Fry in cooking oil over med-high heat until just starting to brown (don't overcook). Combine remaining ingredients to make a sauce. Pour over chicken, then cover and cook for 45 minutes. Serve over cooked rice.

Curry in a Hurry

2009-01-03T20:58:00.000-08:00

4 skinless, boneless chicken breasts
2 tablespoons plus one teaspoon fresh lime juice
1 ½ C uncooked rice
2 tablespoons butter
2 tablespoons olive oil
½ yellow onion, diced
1-2 tablespoons Red Curry powder (start with one, it's pretty spicy)
3-4 Tbs flour
½ cup chicken broth
1 cup coconut milk
1 tablespoon chopped fresh parsley
Get the rice started cooking. Slice the chicken into one inch strips. Place in bowl and add 2 tablespoons lime juice, toss to coat. Set aside for about 10 minutes. In a large sauté pan warm 1 tablespoon each of olive oil and butter over medium heat. When hot, add the chicken and sauté until golden brown. Transfer the chicken to a plate and keep warm. In the sauté pan add the onion and sauté for 1 minute. Stir in the curry powder and sauté for 2 minutes longer. Stir in the chicken broth, cover and simmer over low heat for 5 minutes. Stir in the coconut milk or cream and flour. Continue to cook, uncovered , stirring with whisk until slightly thickened. Stir in the remaining one teaspoon lime juice, salt and pepper to taste. Return the chicken to the pan, stir to coat well and heat through. Toss the rice with the parsley, then serve the chicken over the rice.

Apple Cinnamon German Pancakes

2008-12-12T13:12:00.000-08:00

1/2 cup butter
1/3 cup brown sugar
3 eggs
1 tsp. salt
2 apples peeled and diced 1/4 in.
1/4 cup sugar
1 cup flour
1 cup milk
cinnamon

Melt butter in 9 in. pie plate in 425 degree oven. Stir brown sugar into melted butter. Add apples in butter and brown sugar sprinkle with cinnamon (I also sprinkle with sugar) over top of apples in single layer. Bake in oven for 10 minutes. Beat eggs with spoon in bowl. Add milk, salt, sugar, and flour. Stir to moisten. Bake for 20 minutes. Edges will puff up and brown. Cut into wedges, top with powdered sugar and whipped cream.

White Chocolate Chip Macadamia Nut Cookies

2008-12-09T09:03:00.001-08:00

1 cup butter, softened
1 1/2 cups sugar
1/2 cup brown sugar, packed
2 eggs
1 1/2 tsp. vanilla extract
3 cups flour
1/2 tsp. baking soda
1 tsp. salt
12 oz. pkg. white chocolate chips
1 1/2 cups chopped dry roasted macadamia nuts
Preheat oven to 350. Cream butter and sugars until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in white chocolate chips and macadamia pieces. Drop by teaspoonfuls onto ungreased baking pans. Bake for 10-12 minutes.

Recipe from Recipezaar.

Apple Dumplings

2008-12-04T21:45:00.000-08:00

Just incase you needed to gain 10 pounds in one night

4 granny smith apples cored and peeled, cut into 8 slices

2 packages buttered cresent rolls

small can mountain dew

1/2 c. sugar

2 sticks butter

1 tsp vanilla

cinnamon

put 2 slices of apples into each cresent roll and roll up, lay them in a buttered 9x13 pan in rows. In seperate bowl, melt butter and add sugar, barely stir. Add vanilla and barely stir. Pour over rolls. Pour mountain dew around edges and up each row. Sprinkle top with cinnamon. Bake @ 350 for 40 minutes. To die for with a scoop of vanilla icecream on top!

Both picture and recipe from the Pioneer Woman.

2008-12-04T06:51:00.000-08:00

Michelle, here are the recipes you requested:

This recipe is from my friend Cammi and it is by far the best cheese ball I've ever had!

Ranch Cheese Ball
1 pkg cream cheese
¼ C sour cream
1 C shredded mozzarella
1 C shredded cheddar
1 Pkg dry Ranch dressing mix
Soften cream cheese and mix all the ingredients together and form into a ball. Refrigerate until ready to serve.

I got this recipe from my sister and it's another all time favorite:

Craisen Spinach Salad
1 pkg spinach
1-2 chopped apples
1 can mandarin oranges
Handful of crasins
Sliced strawberries
*Carmelized almonds
Dressing:
1 zest of a lemon
2 Tbs of lemon juice
1/3 cup vegetable oil
1/3 cup sugar
1tsp mustard seed*You can buy carmelized almonds or they are very easy to make (and I think they taste better). Mix 6oz slivered almonds with ½ cup sugar in frying pan on medium heat. Stir constantly (about five minutes) until sugar is completely dissolved. Cool and add to salad

I was always intimidated by pumpkin rolls, but it really isn't that hard and oh yes, it is soooo worth it!

Pumpkin Roll
Beat 3 eggs in large bowl for 5 min. Add:
1C Sugar
2/3 C pumpkin (from a can)
1 tsp lemon juice
3/4 C flour
1 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 tsp ginger
Line cookie seet with alumnim foin, extend foil past edges of pan. Spray with Pam. Pour batter into pan (it will be a thin layer), bake at 350 for 12 minutes (Do not over bake). Immediately invert pumpkin roll onto a powdered sugar-coated no fuzz dish cloth. Peel off the alumnim foil. Roll up in the cloth and let it sit for 5 minutes. Unroll and release steam. Re-roll in cloth and let it sit for one hour (in fridge if you want). Unroll and frost with frosting. Re-roll (without cloth) and refrigerate for a couple of hours

Frosting:
1 Tbsp butter
8 oz cream cheese
1 tsp vanilla
1 C powdered sugar

Piggy Pudding

2008-12-01T20:11:00.000-08:00

I'm starting to plan what dishes I will be making this Christmas season, and this is one I make every year. It is SO good. It takes a little effort, but overall it is easy, and it is definitely worth it. When I make it, I will post a picture.

Crust: 1 c. flour
1 stick butter
1 cup pecans, finely chopped

2nd layer: 8 oz. cream cheese
1 c. powdered sugar
1 c. cool whip

3rd layer: 1 small pkg. instant vanilla pudding
1 small pkg. instant chocolate pudding
3 c. milk

Topping: cool whip
grated Hershey chocolate bar

Mix crust. Press into a 9x13 inch glass pan. Bake 15-20 minutes at 350. Mix 2nd layer and beat. Spread on cooled crust. Mix 3rd layer, beat until thick. Spread on top of 2nd layer. Spread rest of 8 oz. cool whip on top. Grate Hershey bar on top. Refrigerate before serving.

Cream of Broccoli Soup

2008-12-01T20:08:00.000-08:00

1 stalk broccoli, cut up
1 cup water
2 chicken bullion cubes

Cook until tender. Remove from meat and mash, do not drain.

4 T. butter
1 T. dried onions
1/4 tsp. celery salt
1/4 tsp. pepper
4 T. flour
salt to taste
2 cups hot milk
grated cheddar cheese

Melt butter. Stir in onions, celery salt, pepper. Cook slightly (do not brown). Stir in flour until smooth and bubbly. Add hot milk and bring to boil stirring constantly. Will be thick. Add the broccoli and water mixture. Stir in cheese and serve.

To add potatoes: (This is how I always make it)

Dice peeled potatoes, cook until tender in salted water. Add cooked potatoes to finished broccoli soup.

Notes:
-Add salt to taste.
-If too thick, thin with milk or water from cooked potatoes.
-Double this recipe for a main dish.

Smothered Beef and Bean Burritos

2008-11-18T19:50:00.000-08:00

*this is a great freezer meal

2 cans pinto beans
½ lb ground beef
1/2 pkg taco seasoning
½ onion, chopped
½ jar salsa
8 oz shredded Monterey Jack cheese
1 can diced chilies
8-10 flour tortillas (the uncooked Costco kind are the best-cook first, obviously)
red Enchilada sauce
Brown meat, drain, then add onion and taco seasoning (add about ¼ c water to pan). Cook until onion is tender. Add chilies and salsa. Puree beans in blender until smooth, then add to pan. Stir in cheese, mix well. Spoon onto tortillas and fold up. Wrap in foil and bake @ 350 degrees for 20 minutes. Remove foil, place in baking dish, smother with enchilada sauce and shredded cheese, return to oven and bake at 425 until cheese is bubbly. You can also freeze them in the foil for a quick meal later. Just bake at 350 for 45 min (in foil). For kids, I omit the hamburger and just have bean and cheese burritos.

The Big Book of Soups and Stews by Maryana Vollstedt

2008-11-18T13:10:00.000-08:00

So I have had this book in my cupboard for years now. I use it all the time, I have many many favorite recipes from it. It is simple, produces delicious recipes, and is my go to book when I am in need of any type of dish served with a spoon. I assumed it came into my life as a wedding present, it's just always been there. Well, it wasn't until just recently that I discovered a small little hand written note on the inside cover. It reads "To Jodee, Enjoy! Maryana Vollstedt. " What? an autographed copy of my most favorite recipe book? could this be? So I called my mom, turns out Miss Maryana is a long time family friend. She is pals with my Gram, babysat my mom, and I have actually met her a handful of times! Who would have known? I was thrilled to have such connections with my most fav. cook book author but a little bummed that I couldn't recall a single meeting! Oh well, now my most favorite cook book is even more special and favorite! Here are a few of my most fav. recipes...I hope you enjoy too!

Cabin Chili with meat

1lb. lean ground beef (I use turkey)

1 yellow onion, chopped

1 can (28oz.) whole tomatoes with juice, cut up

1 can (15 oz.) tomato sauce

3 cans (15 oz.) kidney beans drained

3/4 tsp. salt

2 tsp. chili powder (more or less to taste)

1/2 ground cumin

1/4 freshly ground pepper

Toppings (optional)

grated cheddar cheese

chopped green onions

sour cream

Frito's

In large pot over med. heat, combine beef and onion, breaking up meat with a spoon. Cook until meat is no longer pink and onion is tender, about 10 min. Reduce heat to med. low and add remaining ingredients except toppings. Simmer for 20-30 min. Ladle into bowls and pass the toppings around!

my most favorite of the favorite soups from my most favorite recipe book (got it?)

2008-11-18T13:04:00.000-08:00

This soup can cure a cold, warm the toes, soothe the soul, and even please a picky, no soup eating child! It's THAT good!

Butternut Squash Soup
1 butternut squash (about 3 lbs.) unpeeled, seeds removed, cut into 4 large pieces
2 Tbs. butter
1 cup chopped yellow onion
1 clove garlic, minced
5 cups chicken stock or broth
3/4 tsp salt
1/2 tsp. curry powder or more to taste (optional)
1/8 tsp. ground white pepper
Creme fraiche, sour cream, or non fat plain yogurt
chopped chives or finely chopped parsley

To cook the squash the recipe says to do it in the oven at 400 degrees for 1 hour. You need to place the squash on a baking sheet, flesh side up, with 1 cup of water around the bottom of the pan. I usually do it in the microwave, placing in a glass dish, 1 inch of water around the bottom, and cover the top with plastic wrap. It takes abut 10-20 min. Just check it with a fork every 5-10 min. to see if it is soft. Be careful, the steam is super hot! When it's cool enough to handle, scoop out squash pulp. You should have about 4 cups. Set aside
In large pot over med heat melt butter. Add onion and garlic and saute until soft, about 5 min. Add squash pulp and 1 cup of the stock and mix well. Transfer to a food processor or blender in batches and process until smooth (I like to leave a little bit of chunk). Return to pot and add the remaining 4 cups stock and seasonings. Simmer, uncovered, until flavors are blended, about 20 min., stirring occasionally. Ladle into bowls and top with creme fraiche and chives.

More from the big book...

2008-11-18T11:55:00.000-08:00

I know everyone has their tried and true tortilla soup recipe. I did too until I made this one!

Mexican Chicken, Corn, and Bean Tortilla Soup

5-6 cups chicken stock or broth

3 boned, skinned chicken breast halves (about 1.5 lbs) cut into bite sized pieces

1 yellow onion, chopped

1 clove garlic, minced

1 small red bell pepper seeded and chopped

1 med. zucchini, quartered lengthwise and sliced

1 tsp chili powder (I use less when my kids are eating it)

1 tsp dried ground cumin

1 tsp dried oregano

1/2 tsp salt

Freshly ground pepper

2 cups corn kernels, frozen or fresh

1 can (15 oz.) black beans, drained and rinsed

1 cup fresh tomato salsa (I can't make salsa to save my life so I use Emerald Valley in the refrigerated section)

1/2 cup chopped fresh cilantro or parsley

Toppings (optional)

tortilla strips/chips

sour cream

grated monterey jack or mexican cojita cheese

avocado

green onions

lime

olives

In a large soup pot over med. high heat, combine stock, chicken, onion, garlic, bell pepper, zucchini, chili powder, cumin, oregano, salt, and pepper. Cover and cook for 10 min. Reduce heat to med. low. Add corn, black beans, and salsa and simmer covered until flavors are blended, stirring occasionally, about 30 min. Stir in cilantro and simmer uncovered 5 min. more. Ladle into bowls, top with toppings!

more from the big book...

2008-11-18T11:37:00.000-08:00

Vegetable Beef Stew

1/4 cup all-purpose flour
1/2 tsp dried thyme
1/4 tsp dried rosemary
1 tsp. tried basil
1 tsp garlic powder
1 1/2 tsp salt
1/4 tsp. ground pepper
2 lbs beef round steak cut into bite-sized pieces (I have just used stew meat already cut up from the butcher)
2-3 tablespoons olive oil
1 large yellow onion, chopped
4 carrots cut diagonally into 1 in slices
4 cloves garlic, minced
2 cups beef stock or broth
1 cup dry red wine (or you can use more beef stock if you don't have wine ;)
4 med potatoes (about 2 lbs) peeled and quartered
8 oz. med mushrooms, halved (I have never included these)
1/2 green bell pepper
1/4 cups chopped flat leaf parsley

In a large bowl mix flour, thyme, rosemary, basil, garlic powder, salt and pepper. Add beef and mix thoroughly, using all of he flour mixture.
In a Dutch oven (or large pot) over med. heat, warm 1 tbs. of the oil. Add half of the meat and brown all sides. Add more oil as needed. Remove to a plate and brown the rest of the meat. Return meat to pan and add onion, carrots, and garlic: stir. Add stock and wine, reduce heat to med-low and simmer, covered 1 hour. Add potatoes, mushrooms, and bell pepper and cook, covered until meat potatoes, and vegetables are tender, about 30 min. longer. Add parsley and serve.
I love to serve it with these!

2008-11-05T11:19:00.000-08:00

Berry Smoothie

This smoothie is SO yum and full of healthy stuff. It makes a great breakfast drink or late night snack. I’m addicted and thought I’d pass it along for your enjoyment. Once upon a time I had a recipe for it but it is long gone and I just kind of eyeball it now. So, these measurements aren’t precise, just more of a guideline. You can mix and match flavors with the yogurt and juice. I usually stick to some kind of berry flavor. Make it your smoothie though and do some experimenting.

6-8 ice cubes
1 cup frozen berries (I found a mixed berry blend that I love)
1 cup of yogurt
1 can frozen juice concentrate

Put all of the ingredients in a blender (I have a five cup capacity blender) and then fill it up the rest of the way with milk (fat free makes it healthier, but whatever you prefer would work fine). Blend until smooth. Pour into cups. You can garnish it with a few berries if you’d like. Sit back and enjoy!

Baked Potato Soup

2008-11-03T11:49:00.000-08:00

'Tis officially the season for soup (or atleast in my book it is), and this is one of my all time faves. It doesn't do much for my whole "lose the baby weight" effort, but dang it's good!

3-4 med potatoes, peeled and diced
5 bacon strips
2 cans cream of potato soup (undiluted)
1 can condensed cheddar cheese soup (undiluted)
3 ½ c milk
1 tsp garlic powder
2 tsp Worcestershire sauce
½ tsp onion powder
¼ tsp pepper
1 c sour cream
Boil potatoes until tender and cook bacon until lightly crispy, then crumble. Combine the soups, milk, garlic powder, onion powder, Worcestershire sauce, pepper, and bacon (reserve some bacon to garnish on top). Cook uncovered for 10 min, stirring occasionally Stir in sour cream and potatoes, cook for 1-2 min (do not boil). Top with shredded cheese, reserved bacon and sour cream. This soup is really yummy when served with these Paninnis .

Pumpkin Chocolate Chip Bread

2008-10-28T09:26:00.001-07:00

(from allrecipes.com)

3 cups white sugar
15 oz can pumpkin puree
1 cup veg. oil
2/3 cup water
4 eggs

3 1/2 cups of all purpose flour
1 tbs ground cinnamon
1 tbs ground nutmeg
2 tsp baking soda
1 1/2 tsp salt
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees. Grease and flour three 9x5 inch loaf pans.

2. In a large bowl combine sugar, pumpkin, oil, water and eggs. Beat until smooth.
Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.

3. Bake for 1 hour or until an inserted knife comes out clean. Cool on wire racks before removing from pans.

Perfect Pie Crust

2008-10-27T18:09:00.000-07:00

This pie crust has been with me through apple pies, cherry pies, chicken pot pies and countless Thanksgiving and Christmas dinners. It's so simple, flakey and perfect!

1 egg
½ tsp lemon juice
¼ c cold water
2 c flour
¾ tsp salt
½ Tb sugar
½ tsp baking powder
1 c shortening (Crisco butter flavored sticks are recommended)
Beat egg, lemon juice and water together in a small bowl and set aside. Sift flour, salt, sugar and baking powder. Cut the shortening into the dry ingredients until mixture is crumbly and shortening is evenly distributed. Combine the egg, lemon juice and water mixture with the flour mixture until mixed well. Roll into 2 balls and form one ball into the pie pan. Flatten the other ball for the top of the pie (it is easier and less messy if you place the dough between 2 pieces of saran wrap before rolling). Form into pan, assemble pie then bake at 350 for 50-60 min. or until golden brown.

White Chicken Chili

2008-10-22T22:47:00.000-07:00

I got this from My Kitchen Cafe's blog...it is soooo good. I love to squeeze fresh lime juice on top, as well as add crushed tortilla chips and cheese.

Creamy White Chili
from Tori M.

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

I just put the chicken (whole breasts) in the crockpot, and added everything else except for the sour cream and whipping cream. I cooked it on low for about 5 hours, then about an hour before serving, I shred the chicken with tongs (it should just fall apart) and then added the dairy products.

BBQ Chicken Quesadillas

2008-10-10T23:47:00.000-07:00

We used to have this incredible neighbor that would bring us leftovers several times a week. She would bring a lot of authentic asian foods which Jason loved, but I wasn't necessarily a fan of. This particular dish, however, became an instant favorite and went straight to my recipe book:

Tortillas (the uncooked Costco kind are my favorite, but obviously you cook them before eating)
BBQ sauce ("Sweet Baby Rays" is my favorite)
Mozzarella (shredded)
Tomatoes (diced)
Fresh cilantro (chopped)
Chicken (boiled and shredded)
Spread BBQ sauce on two tortillas, layer ingredients on one tortilla, cover with another tortilla and heat in skillet over med-high heat (turning once) until lightly browned and cheese is melted. Cut into wedges and serve with fresh salsa and sour cream (optional)

An award for us!!!

2008-10-09T17:37:00.000-07:00

Hey ladies! I got an award on my other food blog What's For Dinner? and the rules are that I pass it on to other awesome food blogs and so I am nominating this blog for an award. I know that the credit obviously goes to all of us for posting such awesome recipes! We rock and I love trying out all the things you guys are making!

Thanks Marisa and Laura (from Real Mom Kitchen)! Here's the blogs I'm giving a shout out too and nominating for an award also (this is Jamie by the way):
PheMOMenon

Internecipes

7nightsaweek

A whisk and a Spoon

Cookies with Boys

She's Becoming DoughMessTic

Our Sweet Life

Good Eats and Sweet Treats

Pinch My Salt

Apples and Oranges

Here are the rules:** Please find at least 10 more blogs, of any kind that you love to read. Write a post about the blogs you picked, linking back to me and to them. Once you’ve posted, return here to let me know your post is done and be sure to let them know too!!!

Freezer Meals

2008-10-07T17:58:00.000-07:00

These are for my Jamie, hoping that one of you nice ladies in Arizona will make a few and take them to her because I can't! Please!

Minestrone Soup

1 can kidney beans, canned
1 tsp basil
1 tsp salt
1/2 tsp pepper
1 tsp. oregano
1 tsp. parsley
1 lb. sweet Italian Sausage (or you can omit and make it vegetarian, it's still really good!)
2 stalks celery chopped
2 chopped carrots
1 small onion chopped
28 oz. diced tomatoes
8 cups water
1 cup grated Parmesan cheese
4 cubes beef bullion crushed
1 cup macaroni uncooked

Cook and cut up sausage into bite size pieces (if using). Prepare vegetables. Place everything except water, macaroni, and Parmesan into a freezer bag.
Freeze
When thaw, put everything into a 6 quart crock pot and add the 8 cups of water
Cook on low for 6-8 hours. Add macaroni 1/2 hour before serving. Serve with Parmesan cheese on top.

Freezer meals

2008-10-07T17:54:00.000-07:00

Teriyaki Chicken

3/4 cup soy sauce
3/4 cup sugar
2 1/4 Tbs. red wine vinegar
3 tsp. veg. oil
1 1/2 cloves minced garlic
1 1/8 tsp. ground ginger
1 1/2 lb. chicken breast

Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make the Marinade.
Freeze chicken in Marinade in a 1 gallon Ziploc bag.
Thaw
Pour chicken and marinade into a baking dish.
Bake in preheated 350 oven for 35 min.
Serve over rice

Freezer Meals

2008-10-07T17:49:00.000-07:00

Baked Egg Casserole

6 slices bread, cut into cubes
1/2 cup chopped onions
3 cups grated cheddar cheese
6 eggs
1/4 cup chopped green onion
3 cups milk
1 cup chopped ham

Combine all ingredients except eggs and milk in a 9x13 in dish
Whisk together the eggs and milk and pour over the top.
Freeze
When thawed, bake uncovered at 375 for 45 min.

Amazing Apple Crisp

2008-09-27T13:47:00.000-07:00

We went to an apple orchard this week and came home with 16 pounds of apples (the kids were in charge of picking)!!! So in my quest to find many ways to use such a large amount of apples, I searched through Allrecipes for the perfect apple crisp. I hate when there is way too much apples and not enough of the yummy crust! This recipe is fabulous!!!! It seriously is the best apple crisp I've ever had and I usually don't like apple crisp. I'll post the recipe with some of the variations that others have made since I thought it turned out so yummy. I like it served a little warm best.

1 1/2 C all-purpose flour
2 1/3 C rolled oats (I only had instant oats and it was still great)
1 tsp ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 C packed brown sugar
1 1/2 C butter
3 quarts peeled, cored, sliced apples (I used 2 qts)

1. Preheat oven to 350.
2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg, and brown sugar. Cut butter into mixture until crumbly (I just used my hands).
3. Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
4. Toss apples with cinnamon, sugar, and vanilla. This was a variation suggested by someone and so I just eyeballed how much I needed to add some flavor to the apples.
5. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
6. Bake at 350 for 45-50 minutes or until apples are tender.

2008-09-26T12:49:00.001-07:00

South of the Boarder Pie

This bean and rice dish has become a family favorite. I got the original recipe from a friend. I altered it a little to make it a family sized dish. Sometimes we have it as a main dish with tortilla chips to scoop it with. We also love it as a side dish served with chicken enchiladas.

½ cup chopped onion
4 cloves minced garlic
2 Tbs olive oil
1 tsp chili powder
1 tsp ground cumin
2 tsp salt
2 15-oz cans kidney beans
4 cups cooked brown rice
1 cup shredded cheddar cheese
1 ¼ cup milk
3 eggs
Chopped green onion

Preheat oven to 400. In a skillet cook onion and garlic in oil until tender. Stir in chili powder, cumin and salt and cook for 1 minute longer. Turn off heat. Add rice and beans and let cool slightly. Add cheese and mix completely. Pour rice mixture into a sprayed 9X13 pan. Combine milk and eggs and pour over rice mixture evenly. Sprinkle top with green onion and bake for 30 or until center is set.

2008-09-26T12:42:00.000-07:00

Tortilla Soup

I had a basic tortilla soup recipe that was lacking some needed ingredients. I dressed it up a little and, voila. (The cilantro is what makes it, so don’t leave it out - unless you are just not a big fan of it). You've got to try this it is YUM-O!

1 28-oz can crushed tomatoes
3-4 chicken breasts (cooked and shredded)
2 cloves minced garlic
4 cups water
4 bullion cubes
2 Tbs sugar
3 tsp chili powder
1 tsp salt
½ tsp oregano
2 cans corn
2 cans black beans
Chopped cilantro

Combine all ingredients and cook over medium heat until heated through. Serve with tortilla chips, shredded cheese and sour cream.

Chicken Florentine

2008-09-24T18:39:00.000-07:00

2 packages Pillsbury Grands biscuits
Filling:
2 chicken breasts, boiled and shredded
1 Tbl. Butter
1/4 C onion, chopped
1-2 mushrooms, sliced
1 C frozen chopped spinach, cooked
¼ tsp. Red pepper flakes
3/4 C. chicken broth
2 Tbl. Dijon-style mustard
2 Tbs flour
1 C shredded mozzarella
¼ tsp. Salt
¼ tsp. Pepper

Sauce:
1 1/2 tsp chicken bouillon granules
1 1/2 c hot water
2 Tbs butter
3 Tbs flour

Heat butter in large skillet, sauté onion and mushrooms until tender. Whisk together flour and broth then add to pan along with spinach, pepper flakes and mustard. Increase heat to high until it starts to boil, then reduce heat and cook until liquid is reduced and thickened, about 5 minutes. Add chicken and cook until heated through. Remove skillet from heat. Stir in mozzarella, salt and pepper. Separate refrigerated Grands biscuits. Stretch or roll out to enlarge slightly. Put 1/3 cup filling in center. Stretch second biscuit; lay on top. Press down to seal edges with fingers or with a fork. Bake in 400 degree oven for 10 to 12 minutes or until golden. For sauce: In a small saucepan, melt butter then stir in flour until smooth. Gradually stir in water and boullion. Bring to a boil; cook and stir for 2 min or until thickened. Serve on top of biscuits.

SIMPLE-y Delicious Spaghetti Sauce

2008-09-23T23:09:00.000-07:00

I've been all about the easy meals lately and you can't get much easier than this. Not only is it simple and cheap but it also has a lighter and fresher taste than the bottled sauces that you buy at the store. Thanks Tiffany for another winning recipe! 2 Tbs olive oil
1 clove garlic, minced
2 (14 oz) cans petite diced tomatoes
2 Tbs milk
1 tsp each: dried basil, oregano, parsley (dried or fresh), or any other herbs you like
Salt and pepper to taste
Shredded parmesean
Angel hair pasta, cooked and drained
Sauté garlic over med heat in olive oil until lightly browned. Put tomatoes in blender and blend for a few seconds (it should still be chunky), then add to pan along with basil, oregano, parsley, salt and pepper. Cook for 8-10 min stirring occasionally. Add milk to sauce and stir 1-2 min. Toss with cooked pasta and sprinkle parmesan on each serving.

Calzones

2008-09-15T21:09:00.000-07:00

This is one of my favorite easy go-to meals. I'm sure you have all made these before, but if not then what are you waiting for?? (I forgot to take a picture before we gobbled them all up and it looked naked without a picture so I got this one off the internet. A calzone is a calzone, right?)

For the cheating version, just use 4 Rhodes dough rolls per calzone. Just thaw then roll out (no need to let rise)

For the bread maker french bread dough:

1 1/4 C water

1 Tbs sugar

1 tsp salt

3 1/2 C flour

1 Tbs yeast

Add ingredients to bread maker in this order then choose the "dough" setting. When it is finished, roll out into circles (number of calzones depends on how big you want them). Add desired toppings to half of the circle (leaving about an inch around the edge). Suggested toppings: pizza sauce, mozzarella, olives, pepperoni, mushrooms, etc. Fold the other half over, then roll the edges up and press to seal tightly. Mix together 2 Tbs water and 1/2 tsp salt and brush over dough (not necessary if using the Rhodes dough), then bake at 350 for about 25 minutes or until golden brown. Brush on butter and sprinkle with parmesan cheese while still hot, then serve.

whole wheat crepes

2008-09-09T21:22:00.001-07:00

*I absoultely love crepes, but rarely make them because I feel like they have zero nutrition. Funny how just 1/2 c of whole wheat flour makes me feel like I can induldge a little more! Stephanie filled them with Nutella & strawberries & topped them with slice almonds, mmmmmmm!

Whole Wheat Crepes
recipe by Stephanie

1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
4 eggs
1 tablespoon melted butter
1 1/2 cup milk
1. Place all ingredients in a food processor or blender and blend until smooth. Scrape down sides as necessary.
2. Cover and refrigerate for at least 30 minutes, (or overnight).
3. Lightly oil a preheated crepe pan, or a small non stick skillet. Pour a little less than 1/4 cup of batter into the skillet and quickly tilt the pan in a circular motion until batter is spread evenly around the bottom of the skillet. (If you like thinner crepes, use 2 tablespoons of batter. I like mine thicker.)
4. Cook the crepe until bubbly and browned on the bottom (about 30 seconds). Carefully flip the crepe over using a long spatula. Cook for another 20 seconds or until bottom is lightly browned.
5. Fill with desired toppings and roll or fold. Enjoy!

I got this from one of my favorite food blogs, stephanieskitchen.com

2008-08-24T21:12:00.000-07:00

Crockpot Southwestern Chicken
From The Sister's Cafe

With 2:00 church, I am always searching for new crockpot recipes to try. I was excited to find this on Sister's Cafe and tried making it today and immediately fell in love. It was so easy and yumm-o! I loved the idea of serving it nacho style over tortilla chips instead of wrapped in a tortilla (but I'm sure it would still taste good that way also).

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, not mild
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado
Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans, cilantro and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken part way through with forks. Serve over tortilla chips and add toppings to individual servings.

Mushroom Chicken with Zucchinis

2008-08-23T23:13:00.000-07:00

Mushroom Chicken with Zucchinis
from Blog Chef

Ingredients:
1lb boneless skinless chicken breasts
cornstarch (for dusting)
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves (minced)
1 teaspoon ground ginger
1 package fresh button mushrooms
4 small zucchini

Cooking Instructions:
Step 1: Cut chicken and zucchini into 1” chunks. Lightly dust chicken with a little bit of cornstarch until lightly coated.

Step 2: Add vegetable and sesame oil to the wok (or large skillet) and fry chicken pieces until golden brown. Remove and drain on paper towels.

Step 3: Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.

Step 4: Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve over hot rice.

*I made this last week, and it tastes exactly like Panda Express, except its WAY, WAY better! and there's no nasty, questionable chicken! (unless of course that's what you use ;) Of course my family didn't touch the mushrooms, but they loved the chicken and the zucchini! Hooray!

Creamy Pasta Salad

2008-08-18T21:23:00.000-07:00

This is one of my favorite summer side dishes, heck it's one of my favorites no matter what time of year it is. It's simple and delicious, my two requirements for the perfect dish! As an added bonus, kids love it too. Kylie requested it for breakfast and her afterschool snack the next day. 1 package Rotini noodles

1 packet dry Buttermilk Ranch mix

1 cup mayo

½ c milk

½ c sour cream

grape tomatoes
cucumber, peeled and sliced
broccoli, chopped

Prepare ranch dressing before hand by mixing (with a hand mixer) the ranch packet, mayo, milk and sour cream. Cover and let sit in the fridge for atleast a half hour. Boil noodles according to package directions, then rinse with cold water. Combine noodles with vegetables then toss with ranch dressing right before serving (you can substitute with any of your favorite veggies, it's also good with a diced sweet yellow or orange pepper. When I made it this time I forgot to buy brocoli and after spending 2 hours at el Wal-marto I wasn't about to go back, so it's lacking a little on the color side).

Peanut Butter Fingers

2008-08-15T11:37:00.000-07:00

When Jason and I were engaged we lucked out to get a job together where we took care of these two adorable disabled girls. We would hang out at their house or take them out to do activities, it was the best job. We got really close to their mom, who happened to be an amazing baker. It seems like she would always have some sort of homemade goodie waiting for us each day when we came. They were all so delicious, but Peanut Butter Finger day was by far our favorite. This was one recipe that I had to get!

1 ½ cubes (3/4 cup) margarine
½ c sugar
1 c brown sugar
½ tsp vanilla
1 ½ c flour
2 c oatmeal
1 egg
¾ tsp baking soda
½ tsp salt
approx. 1 c peanut butter (or desired amount)

Frosting:
2 c powdered sugar
1 Tb cocoa
1 tsp vanilla
2 Tb butter
milk

Preheat oven to 325. Mix all ingredients except peanut butter. Press dough onto greased cookie sheet. Bake 12 min, or until light brown and fluffy. Let cool (will be thin). For frosting, combine all ingredients and add milk while stirring until desired thickness. Spread on a layer of peanut butter then chocolate frosting.

Chocolate Cobbler

2008-08-01T11:16:00.000-07:00

1 & 1/4 cups granulated sugar, divided into 3/4 cup and 1/2 cup
1 cup all-purpose flour
7 tablespoons cocoa, divided into 3 tablespoons and 4 tablespoons
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup unsalted butter, melted
1 & 1/2 teaspoons vanilla extract
1/2 cup firmly packed light brown sugar
1 & 1/2 cups hot water
Preheat oven to 350°.

Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Stir in milk, butter, and vanilla, mixing until smooth. Pour into an ungreased 8-inch square glass baking pan.
In a small bowl, mix 1/2 cup sugar, brown sugar, and 4 tablespoons cocoa. Sprinkle evenly over batter. Pour hot water over the top. Do not stir.
Bake for 35-40 minutes, or until center is almost set. Let stand for 15 minutes, then serve. Use the chocolate sauce in the bottom of the pan to spoon over servings. Garnish, if desired, with ice cream or whipped cream.

Makes 8 servings.

Ever since I saw this recipe on Bake or Break, I can't get it outta my head! As a kid, every week, my Dad would pick my Grandma up & take us all to this Senior Favorite place called "Old Country Buffet", any of you been a victim? Okay, its not that terrible, (if you like Thanksgiving-all-you can-eat) plus, it was my Grandma's favorite place to eat. BUT...this is the one thing I devoured every single time. Mmmmmm!

Easy Waffles

2008-07-26T20:41:00.001-07:00

One of my favorite breakfast recipes is Easy Waffles - a recipe from a dear friend of mine. At her recommendation, I make a double batch, and freeze the leftovers for another day. Even my kids can tell the difference in homemade waffles.

She just posted the recipe on her own blog, so I will just link you there. It's not strictly a recipe blog, but if you feel like ooo-ing and aaahh-ing, take a look at some of her other posts. She's so creative and shares some great ideas. Here she is: www.sagemeadowstudio.com.

Peanut Butter Babies

2008-07-26T20:28:00.000-07:00

I was recently given a wonderful gift from a friend in our ward. It was her own cookbook; a collection of recipes from throughout her life, in her own handwriting, with her own artwork on each page. I can't wait to do one of my own someday. It is such a treasure. I immediately started flipping through it and found one recipe to try. These are them. I took them to a party and they got great reviews. (I knew I had to make them and take them somewhere else, otherwise I'd be in big trouble!)

1/2 cup margarine (I used butter)

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 1/4 cup flour

1 egg

1/2 tsp. vanilla

3/4 tsp. baking soda

1/2 tsp. salt

about 24 miniature peanut butter cups

Cream margarine and peanut butter. Add sugars and flour and beat until fluffy. Add eggs, vanilla, salt and soda. Chill one hour, shape into 1 inch balls. Spray mini-muffin pans with Pam. Put balls into pans and bake at 350 for 12 minutes. Remove and immediately press a mini peanut butter cup into the middle of the cookies. Cool completely in pans. She recommends the Walmart brand of PB cups.