Tuesday, December 30, 2008

Crockpot Chicken Enchiladas


I made these for dinner tonight and everyone loved them! Thanks to my friend Sherri for the recipe. Since this is a rare feat at my house, I will be making these again for sure! It was such an easy recipe, and the chicken smells so good while cooking all day. Since it only made 6 enchiladas, I will double the recipe next time.


2 chicken breasts
1 can cream of chicken soup
1 small can green chilies (optional)
1/3 c. salsa
1 chicken bullion cube

Put all ingredients into crockpot and cook for about 5 hours on low or 3 hours on high. Every crockpot is different. Mine was actually cooked on high in about 2 1/2 hours.

Make 1/2 c. Minute Rice (with a chicken bullion cube in the water)

When chicken in the crockpot is done, shred up. Mix 1/4 c. sauce with the rice. Leave remaining sauce to top enchiladas with. Get out 5-6 flour tortillas. Inside each tortilla, layer:

rice
chicken
cut olives
grated cheese
chopped green onions

Roll up each tortilla and put into baking dish. Top with remaining sauce and grated cheese. Bake at 350 degrees for 30 minutes or until heated through and cheese is melted. Serve with sour cream if desired. Makes 5-6 enchiladas.

Monday, December 8, 2008

Pernil Puertoricano

Ingredients Needed:

1 Bone-In Pork Shoulder (5-10 Pounds depending on how many you want to feed,
5 Pounds will feed 3-4 hungry people)

5-8 Cloves garlic, some chopped, some sliced
Adobo (or a mixture of garlic power, onion powder, cumin, black pepper, salt and oregano)

1 Bottle of Sour Orange Marinade (or 2 Oranges and 1 Lime OR 1 Cup OJ and 2 Limes)

1 Large Onion, chopped up
olive oil

SO the night before you cook the meat (or, if you prefer to not let it sit, then the half hour before you cook the meat):

Take your big, delish pork shoulder/butt, place it in a baking dish skin-side up and sprinkle it all over w/ adobo (Goya makes a few versions of this that you can keep in your spice cabinet or you can make your own by sprinkling garlic power, onion powder, cumin, black pepper, salt and oregano all over the pork).

WHEN I SAY SPREAD IT ALL OVER I MEAN SPREAD IT ALL OVER. Don’t be afraid of putting on too much.
Cut slices of garlic up from about 3 cloves of garlic - make slices thick-ish. (NOTE: If you have the extra time, make a paste out of your garlic by smashing it in a mortar and pestle w/ a bit of salt to aid in the smashing until it has the consistancy of a spreadable paste.) ****NOTE: This recipe uses alot of garlic b/c we love alot of garlic. If you don’t like the taste of garlic, maybe this recipe isn’t the best for you.

Take a sharp knife (a steak knife should be fine) and make 1-inch wide (1 inch deep or so) slits all over the pork, skin and all. Every time you make a slit, slide in a slice of garlic into the slit. It’s best if the garlic goes into the hole all the way. If it doesn’t, again, don’t worry… just make a bit of a deeper slit next time. (NOTE: If you made the garlic paste, then just slide a bit of the paste in each slit instead of the sliced garlic.)

MAKE MARINADE IN SEPARATE BOWL: Add one cup of sour orange juice (again, Goya makes a bottled version, I’m sure it’s not as tasty as the real ones, but sour oranges aren’t around all the time to buy) to 3 cloves of chopped garlic and 1 chopped large onion. Add a sprinkling of salt and pepper and well as some extra oregano. Mix. (NOTE: You can also substitute sour orange w/ a cup of regular Orange Juice mixed w/ the juice of two limes, or juice of 2 oranges, juice of 1 lime.)

Pour your marinade over your pork. Let sit for at least 3 hours, preferably overnight).
NOW IT’S TIME TO COOK!


Preheat oven to 350 degrees.
Rub some olive oil over the pork and pork skin.
Put pork in oven, skin-side up, cover w/ aluminum foil and bake for about 4-5 hours, depending on size of pork. (I’d say allow about a half hour per pound in baking time if using bone-in pork - but remember, the best thing about a pork shoulder is that it gets better the longer you cook it. Just don’t burn that skin.)

After about an hour and a half, check how much liquid remains in the pan - add a cup of water to the pan if you are low. Check every 30-45 minutes to make sure the liquid level remains about at least 1/2 ” deep. The pan drippings will mix with this and make a nice gravy.

About 20 minutes before the end of the cooking time, remove the aluminum foil to crunch up that delicious pork skin. I would advise to keep looking at the roast after you remove the aluminum foil and when it looks brown and crispy, it’s done. Could be anywhere from 20 -35 minutes.

After you remove the pork from the oven, let it rest for about 15-20 minutes.

Slice it up or shred it with your fork! ENJOY.

Some of the delightful and CHEAP meals you can make with one 10 pound pork shoulder (you can stretch this especially if there’s only 2 or 3 of you eating) are:
shredded pork tacos (add them to some warmed corn or flour tortillas and top w/ your fave toppings)
sliced pernil with a side of black beans and rice
cuban sandwiches (slice up some pernil, add it to some thick, Cuban bread with some swiss cheese, mustard and thinly sliced pickles)
tomato, corn and shredded pernil rice baked with cheese .

Saturday, December 6, 2008

Double Crunchers

I made these for a cookie exchange I am going to tonight, and they turned out FABULOUS! I got the recipe from Hallmark Magazine. I found they made less than the 3 dozen however, I got a little over 2 dozen out of one batch.


COOKIES
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup solid vegetable shortening
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup cornflakes, crushed
1 cup old-fashioned rolled oats
1/2 cup shredded coconut

FROSTING
1 package (6 ounces) semisweet chocolate chips
1/2 cup confectioners' sugar
1 tablespoon water
3 ounces cream cheese, at room temperature

1. Preheat the oven to 350°F.

2. Sift together the flour, baking soda and salt.

3. In a medium bowl, with an electric mixer, cream together the shortening, brown sugar and granulated sugar until light and creamy. Add the egg and vanilla and beat well. Add the flour mixture.

4. Blend in the cornflakes, oats and coconut.

5. Divide the dough into two pieces, one twice as large as the other. Shape the larger piece into balls about 3/4 inch in diameter. Shape the smaller chunk of dough into the same number of balls (they will be smaller). Line a baking sheet with parchment or a nonstick liner. Place the balls on the sheet and flatten them to 1/4-inch thickness.

6. Bake for 9 to 12 minutes, until light golden. Let sit on the baking sheet for 5 minutes, then transfer to a rack to cool.

7. Meanwhile, make the frosting: In a double boiler, combine the chocolate chips, confectioners' sugar and water. Stir until melted. Off the heat, beat in the cream cheese.

8. Frost the larger cookies and top with the smaller ones. Makes 3 dozen sandwich cookies

Each sandwich cookie has: 116 calories, 5.5 g fat (2.7 g saturated), 1 g protein, 16 g carbohydrates (0.7 g fiber), 9 mg cholesterol, 53 mg sodium.

Thursday, December 4, 2008

Cheesy Potatoes

1 1/2 bags frozen southern style hash browns
1 can cream of mushroom soup (or cream of chicken)
16 oz container sour cream
3 cups cheddar cheese, divided
1/2 cube butter
crushed potato chips (plain)
salt and pepper to taste


Preheat oven to 350 degrees. Dump hash browns into a glass 9x13 pan. Over low heat, melt butter then add the soup and sour cream and salt and pepper. Mix well, add 2 cups of the cheese. Stir until mixed thoroughly. Dump onto the frozen potatoes and mix. Top with the remaining cheese and cover with tin foil. Bake for 30-40 minutes, then add the potato chips and bake for 10-15 minutes more until bubbly.

Monday, December 1, 2008

Sweet Potato Pudding

My visiting teacher, a sweet little old grandma, emphatically insisted that I serve this for Thanksgiving. I'm not big on sweet potatoes, but this is really, really good. It's like having pumpkin pie as part of dinner!

3 cups sweet potatoes (canned is easiest)
1 cup sugar
1/2 cup margarine or butter
2 eggs, beaten
1 Tbsp vanilla flavoring

Cook and mash sweet potatoes, or if using canned sweet potatoes, simply add the rest of the ingredients. Spread in large pyrex dish, 9 X 13 works best. Top with Crunch Topping (see below). Bake at 350 degrees for 30 minutes.

CRUNCH TOPPING
1 cup brown sugar
1/2 cup margarine (melted)
1 cup pecans (chopped)

Mix and sprinkle over sweet potatoes.

Monday, November 17, 2008

Apple Crisp

This is my favorite fall dessert! We invited our surrogate grandparents from the ward over last night and enjoyed apple crisp and vanilla ice cream. I was actually out of white flour so I substituted whole wheat flour and you couldn't even tell!

6 to 8 apples, depending on size
3/4 c. sugar
1 1/2 Tbl. flour
1/4 tsp. salt
1 tsp cinnamon

Topping:
3/4 c. flour
3/4 c. quick oats
3/4 c. brown sugar
1/4 tsp. soda
1/2 tsp baking powder
1/2 c. melted butter
1 c. chopped nuts

Slice and peel apples (I use my apple peeler/corer/slicer to make it really easy) and mix with sugar, flour, salt, and cinnamon. Put in 9x13 baking dish. Mix topping ingredients and sprinkle over the apples to cover. Bake at 350 degrees for 30-40 minutes, or until apples are soft.

Chili and Rice Wraps

Quick and easy meal! I like this one for Sunday's...no fuss!

1 can chili
1/2 c. water
1 c. Minute rice

Boil the chili and water together. Add rice and simmer for 5 minutes on low.
(makes 4-6 servings, so adjust according to family size)

Put into tortillas with whatever toppings you want! We like sour cream, cheese, avocado, tomato, lettuce, salsa, and green onion. Yum!

Tuesday, November 11, 2008

Cole Slaw Salad

I made this for the dinner after Braden's baptism and it was a big hit! It's one of my favorite salads.

1 pkg cole slaw or broccoli slaw
1 pkg chicken ramen noodles, crushed
4 green onions, chopped
2 tsp sesame seeds
1/2 c. sliced or slivered almonds

Toast almonds and sesame seeds together. In a large bowl mix the cole slaw and green onions.

Sauce:
1/2 c. olive oil
1/4 c. sugar
3 Tbl. red wine vinegar
1/2 tsp. salt
seasoning packet from the ramen

Mix the sauce ingredients together, then add to the cole slaw mixture. Mix well. Right before serving, add the crushed up ramen noodles (if you add them too far in advance they get soggy). Top with the sesame seeds and almonds. YUM!

Sunday, November 2, 2008

Mexican Corn Chowder

I just got this recipe from a friend - very delicious! Tis the season for chowder!

2 cups cooked chicken
1/2 cup cooked onions
1-2 cloves garlic - minced
1 can chicken broth
1/2-1 tsp cumin, ground
2 cups half and half or milk
3 cups cheese - monterey jack, shredded
2 cans creamed style corn
1 can green chilies, chopped and undrained
4 oz. jar pimiento, diced
fresh cilantro or parsley. optional
tortilla chips, optional

Combine chicken, onions, garlic, chicken broth, and cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, and chilies. Cook and stir over low heat until the cheese is melted. Stir in pimiento. Serve immediately. Garnish with cilantro, parsley and tortilla chips if desired.

Saturday, October 25, 2008

Donnette's Rolls/Breadsticks

I got this recipe from a friend of mine. She had just pulled her batch of these rolls out of her oven, I ate one, thought I had died and gone to heaven and I left her house with this recipe. Instead of all white flour, she uses 2 cups whole wheat flour and 3 1/2 cups white flour. They are really easy to make!


2 C. Warm Water
2 Tbsp. Yeast
1/2 C. Sugar

Mix and let sit for 5- 10 minutes until yeast starts to foam

Then add:
2 1/2 tsp. Salt
3 C. Flour

Mix well then add:
1 Egg
1/4 C. Oil

Mix together then add:
3 C. flour (1 C. at a time)

Mix together until dough is formed. Do not add too much flour at one time or dough will be stiff. It is better for dough to be a little sticky. Let dough raise for 1/2 hour. Make it into desired shape i.e. rolls, breadsticks, etc. Then allow it to rise for 20 minutes more. Bake at 400 for 12-15 minutes or until golden brown. Once out of oven brush with butter while warm.

Thursday, October 16, 2008

Mom's Cheese Soup

I thought I had already posted this, but I couldn't find it. This is Chad's FAVORITE soup! I always double the recipe when I make this so we can have leftovers. This soup also freezes well. When I made this tonight I didn't put in as much butter and it turned out fine. Also, this is a great recipe to use your powdered milk in! Rotate that food storage!

2 c. finely diced potatoes (I like red)
1/2 c. finely diced celery
2 c. boiling water with salt and garlic (I use 1 clove)
1/2 c. carrots, grated
1/4 c. finely diced onion

Cook all vegetables in the boiling water until tender, about 20 minutes. Make the cheese sauce while the above is cooking:

1/4 c. butter
1 c. grated cheddar cheese
1/4 c. flour w/ dash of pepper
2 c. milk

Make a roux with the butter and flour (melt butter in the saucepan, then whisk in the flour until smooth.) Gradually add the milk and heat slowly until boiling, stirring constantly. Remove from heat. Add the grated cheese, stirring until melted. Add the cheese sauce to the vegetables. Do not boil after the cheese is melted in, or it will curdle.

This is a great soup to serve in bread bowls!

Monday, October 13, 2008

Capellini Pomodoro



Ingredients



4 garlic cloves, minced
2 lbs plum tomatoes, diced
1 ounce fresh basil minced
1/3 cup olive oil
3 ounces fresh parmesan cheese
12 ounces angel hair pasta cooked
1/4 teaspoon black pepper



Directions
1Heat olive oil and add garlic, cook until garlic turns white.
2Add diced tomatoes and pepper.
3Heat through stirring constantly.
4About 2 to 3 minutes.
5Remove from heat and add basil and half of the cheese.
6Toss gently with the pasta.
7Serve at once and top with remaining cheese.

Thursday, October 9, 2008

Individual Sicilian Meat Loaves

Jared makes dinner every Wednesday night, and last night he made a new recipe we now love! It's from a cookbook called, "Anyone Can Cook" by Better Homes and Gardens. (Chef Gusteau was right! I'm sure you've all seen the movie Ratatouille.) He said it's the quickest meal he's made in a long time. It took longer to heat up the oven than put this together.

1 egg, slightly beaten
1 14 oz jar garlic and onion pasta sauce (1 3/4 c)
1/4 c seasoned dry bread crumbs
1/4 tsp salt
1/4 tsp ground black pepper
12 oz lean ground beef
2 sticks mozzarella string cheese
4 thin slices cooked ham
1 9 oz package fettuccini noodles

Preheat oven to 400 degrees F. In a medium bowl, combine egg, 1/4 c of the pasta sauce, the bread crumbs, salt, and pepper. Add ground beef and mix well.

Cut each string cheese stick in half (width not length). Lay out a slice of ham; put a piece of string cheese on top at one end and roll it up inside the ham slice. Continue with all four pieces of string cheese, to create 4 cheese logs.

Shape 1/4 of the ground beef mixture around each cheese log to form a small loaf. Flatten the four meat loaves to 1 1/2 inches thick and place in a shallow baking pan.

Bake loaves, uncovered, in the oven about 20 min or until internal temperature registers 160 degrees F on a meat thermometer.

Meanwhile, prepare fettuccini according to directions on the box and drain well. Keep warm. In separate small saucepan heat remaining pasta sauce over medium heat until bubbly.

When meat loaves are done, arrange them over hot fettuccini and spoon sauce over top. If desired, sprinkle with Parmesan cheese. Makes 4 servings.

Tuesday, October 7, 2008

Roosevelt Market's 'World Famous' Egg Salad

I saw this recipe in the Idaho Statesman (newspaper) awhile ago and clipped it. I love egg salad sandwiches and this was a new twist. I made them yesterday for a potluck lunch and they were FABULOUS! I didn't have the Lawry's salt so I used regular salt. Turned out great. Yum!

Makes 6-8 sandwiches

12 hard boiled eggs
1/2 tsp celery seed
1/2 tsp dill weed
1 tsp ground mustard powder
1/2 tsp black pepper
1-2 tsp onion powder
1 tsp Lawry's Seasoned Salt
splash of balsamic vinegar
splash of lemon juice
1/2 c. sweet relish (I used dill relish, just my preference)
1 tsp. paprika
mayo to moisten (I used about 2 Tbl)
raw sunflower seeds to garnish
sprouts to garnish
12-16 slices whole wheat bread

Smash eggs into small pieces and mix all ingredients together except sunflower seeds and sprouts and bread. Scoop dollop of egg salad onto bread slices. Top with sunflower seeds and sprouts. Enjoy!

Sunday, October 5, 2008

Breakfast Burritos

Hannah loves to make these for dinner. Our family loves having breakfast for dinner! Again, easy and simple, but very good. This recipe came from Hannah's favorite cookbook called, "Class Treats" by Lia Roessner Wilson.

Flour tortillas
1 egg per tortilla
1/4 cup shredded cheddar cheese (or any kind you like) per tortilla
1-2 slices of bacon per tortilla, cooked and crumbles (we like turkey bacon), or some diced ham
Salsa, optional

Scramble eggs and add crumbled bacon or diced ham.
Spoon into middle of warmed flour tortilla and top with cheese and salsa.
Fold one side over filling and roll to keep filling inside.
Smile and eat!

Chocolate Boulders

Greg and Hannah are more interested in cooking now, which is great with me! They enjoy making what doesn't take too long to make, so this is one of their favorites cookie recipes. It's a version of No-Bake, but they like it because it's simple for them to make and it doesn't have ingredients they don't like, like coconut for example. (I help stir during the 5 min of cooking!) This recipe came from Hannah's favorite cookbook called, "Class Treats" by Lia Roessner Wilson.

1/2 cup (1 stick) butter or margarine
1 tsp. vanilla
1/2 cup milk
2 cups granulated sugar
1/2 cup cocoa powder
3 cups quick-cooking oats

Melt butter over low heat in saucepan on the stove. Add vanilla, milk, sugar and cocoa powder. Wisk all ingredients until smooth. Put burner on HIGH and stir with wisk until mixture boils. Continue to cook and stir with wisk for 5 more minutes, stirring often to prevent burning. Remove saucepan from heat and stir in oats - mix well.

Drop heaping spoonfuls onto waxed paper and allow to cool. Makes 1 dozen big cookies, or 2 dozen small cookies.

Tuesday, September 30, 2008

Chicken With Cilantro Cream Sauce


This is a flavorful dish, great with rice or pasta, or serve it with boiled new or fingerling potatoes. Feel free to replace the wine with more chicken broth.


Ingredients:
4 chicken breast halves
1 teaspoon Cajun seasoning, divided
Salt and pepper
2 tablespoons olive oil
1/2 red bell pepper, sliced
4 to 6 green onions, with a few inches of green, sliced
1 1/2 cups chicken broth
1/4 cup dry white wine
1/2 cup heavy cream
1 tablespoon butter
1/2 cup chopped cilantro
1/2 cup halved cherry tomatoes
Preparation:


Wash chicken; pat dry. Put chicken breasts between sheets of plastic wrap and flatten to an even thickness of about 1/4-inch. Sprinkle with salt and pepper and about half of the Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken. Cook, turning, until juices run clear when chicken is pricked with a fork and both sides are browned. Remove chicken to a plate; set aside.

Add green onions and red bell pepper to the drippings. Cook, stirring, until vegetables are tender, about 1 minute. Add chicken broth and wine; bring to a boil. Simmer until juices have reduced to about 1/2 cup. Add the cream and continue simmering to reduce slightly. Stir in tomatoes and cilantro, along with remaining Cajun seasoning. Taste and add salt and pepper, if necessary. Cook for 1 minute. Add chicken, cover, and heat through.
Serves 4.

Friday, September 26, 2008

Ham and Cheese Rolls

My kids love these! They are quick and easy on a night when we are on the go.

slices of ham (we like honey ham)
slices of cheese - any kind you like
crescent refrigerator rolls - as many as you want to make

You need one slice of ham and one slice of cheese per roll.

Simply put one slice of ham and one slice of cheese on a crescent roll. Roll it up and make sure the dough sticks together at the end so that it won't unroll during baking. It will look like a crescent roll normally would, except with ham and cheese in the middle.

The cheese and the ham will be visible at the sides, and during baking, some of the cheese does spill out onto the pan.

Bake in a 350 degree oven until the rolls are light to medium brown.

This quick dinner is good with a relish tray of veggies, or apple slices and pork and beans.

Serve and enjoy!

Tuesday, September 23, 2008

Yellow Squash Puree Macaroni and Cheese

This is not my recipe. (My notes are in italics). It is from Everyday Food Storage blog. She has some amazing recipes and tutorials on there. Check her blog out! This is the only mac and cheese I make now. We all love it at our house. Plus, I use whole wheat pasta too. Healthy dinner! I copied this right from her blog. Here is the original post on the mac and cheese recipe. She has a video tutorial on making the Magic Mix if you want to watch it. (Magic Mix is a mix you make and keep in the fridge for several months and use it for many different recipes).

2 C. Elbow Macaroni (or any type of pasta)
1/3 C. Magic Mix
1/2 C. Water
1 C. Yellow Squash Puree
1-1/2 C. Cheddar Cheese, grated
4 oz. Cream Cheese (I use non-fat)
1/2 t. Salt

1/8 t. Paprika
1/2 t. Pepper

Directions:

1. Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

2. While the macaroni is cooking, combine Magic Mix and water in a saucepan. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble and thicken.

3. Add the squash puree, Cheddar, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth.

4. Stir in the macaroni and serve warm. (Personally, I chop up a tomato and stir it in. I really like the taste of tomatoes and cheese but that is optional. I also garnish with a little paprika and grated cheese.Try it! Your kids will love it...which means you will too!

Tuesday, September 16, 2008

Beefy Italian Casserole

I made this last week for dinner and it was really good! However, next time I will use a 9X13 pan instead of a 2-quart baking dish because then meat mixture is more equal in amount to the crust on top. The crescent rolls make a very delicious crust on top!

1 lb lean ground beef
1 T onion powder
1 T garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 sm onion, chopped (I like to use minced onion)
2 c Marinara Sauce, any brand
1 c shredded Italian blend cheese
1/2 c part-skim ricotta cheese
1 or 2 cans (8 oz) reduced-fat refrigerated crescent dinner roll dough
1/3 c Parmesan cheese (grated)
1/4 tsp. dried oregano

Heat oven to 375 degrees. Brown ground beef and onion in skillet; remove from heat; drain any fat.

Add onion powder, garlic powder, salt, pepper, and marinara sauce. Stir well.

In a medium bowl mix together the ricotta cheese and Italian blend cheese.

Spoon beef mixture into a 2-quart baking dish (9X13 pan better!). Spread cheese mixture on top.

Unroll dough and place on top of cheese mixture to create a crust. Make a few slits in the top of the crust with a knife.
The crust can be placed on top, anyway you like, since these are individual crescent rolls, stuck together. I unrolled the
first four and they fit in the very center; then I separated the other four and laid them out, fitting them for the ends of
the pan. You may need to use two cans of crescent rolls with a 9X13 pan.

Sprinkle the crust with the parmesan cheese and oregano.

Bake for 20-25 min, until crust is golden brown.

Chicken and Dumplings


Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water


To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Monday, September 15, 2008

Black Bean and Corn Dip

We ate this dip while watching the BSU game on Saturday. YUM! We want more already. We didn't have avocado so I left it out and it still tasted fabulous. I found this recipe in some magazine.

2 c. frozen sweet corn (or one can corn, drained)
1/2 c. canned black beans, rinsed thoroughly
1 c. salsa
1 bunch green onions, diced
1/2 avocado, sliced
juice of half a lime
1/4 c. cilantro, chopped

Combine all ingredients and toss well. Let sit for an hour before serving to meld flavors. Serve with chips or with Tostitos Scoops chips.

Thursday, September 11, 2008

Wheat (or white) Waffles

Here is a recipe I got a few years ago and tweaked to how I like it. I usually used mostly wheat flour, and I added the flax meal for more nutrition. This is one of my favorite homemade waffle recipes.

2 c. wheat or white flour (or use 1/2 and 1/2)
1/2 c. flax seed meal
1 T. baking powder
1 tsp salt
2 T. sugar
3 eggs
1 1/2 c. milk
1/2 c. oil

Mix together well, allow to thicken a little before cooking. May need to thin with more milk.

Tuesday, August 26, 2008

Crock Pot Chicken Marinara

(recipe from April Clark, my sis-in-law)

2-3 thawed chicken breasts
2 jars marinara/spaghetti sauce
salt, pepper, garlic powder
1/2 c. parmesan cheese (more or less)
1 c. mozzarella cheese (more or less)
seasoned breadcrumbs
cooked spaghetti or penne noodles (or whatever noodles you like)

Put marinara sauce, salt, pepper, garlic powder, and chicken breasts in a crockpot until chicken is cooked, about 6 hours on low. Then about 10-15 minutes before dinner, sprinkle a nice layer of bread crumbs, then parmesan cheese, then shredded mozzarella cheese on top. Serve when cheese is melted, put over noodles.

A longer version is to cook the chicken in the oven in a 9x13 pan with the sauce but not covering the chicken. Coat the chicken in breadcrumbs. Cook until chicken is cooked and a little crispy from the breadcrumbs---about 1 hour 20 minutes at 350 degrees then add cheeses at the end...

Wednesday, August 20, 2008

Macaroni Grill Foccacia Bread

From Chad's sister Tami...thanks! Even my boys gobbled up this bread, which I didn't think they would because of the rosemary. Pleasant surprise!

1 TBS yeast
1 TBS oil
1 TBS sugar
1 cup warm water
2 TBS margarine
2 cups flour
2 TBS dried rosemary
1 tsp salt

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt and some sprinkles of rosemary (don't forget the salt!!) Knead for about 10 min until smooth and elastic (I SKIP THIS STEP because I'm lazy and it still turns out GREAT!) add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 -2 hr, or until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9−in square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 1 - 2 hrs. Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 10−15 min, until lightly browned.

Cafe Rio Recipes

If you have ever been to Cafe Rio or Bajios or Costa Vida, you KNOW these recipes! Make them at home....oh, they are heavenly! YUM! This is my all time favorite dinner. Serve with a side of black beans, crunched up chips, guacomole, & shredded lettuce and it's like you are at the restaurant!



Cafe Rio Sweet Pork
3 or 4 pound pork roast
1 c. brown sugar
1 c. salsa

Mix together and pour over roast. Let cook in crock pot for 5-6 hours then shred.

Cafe Rio Rice
3 c water
4 t chicken bouillon
4 t garlic - minced
1/2 bunch cilantro
1 can green chilies
3/4 t salt
1 T butter
1/2 onion
3 c rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Cafe Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunk of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno

Use a food processor to blend all the ingredients well. Refrigerate

Turkey Lips

1 c. soy sauce
1 c. Sprite
1 c. vegetable oil
1 T. horseradish (more or less depending on personal preference)

Use chicken tenders (or cut chicken breasts into thinner strips) and marinate in the fridge for at least 3 hours or overnight. Overnight seems to be better, though. Grill and enjoy! Serve with fresh veggies, salad and dessert.

Sunday, August 17, 2008

Chocolate Chip Cookies

This is a recipe from a friend of mine. These are some of the best chocolate chip cookies! The secret is the pudding mix...

1 c. softened butter
1 small pkg sugar free vanilla pudding
1 c. brown sugar
3 eggs
1 tsp vanilla
3 c. flour
3/4 tsp salt
3/4 tsp baking soda
chocolate chips...as much as you want

Mix together wet ingredients first, then add to already mixed together dry ingredients. Bake at 350 degrees for 8-10 minutes.

Friday, August 8, 2008

5 Layer Brownie (crockpot recipe)

Chad's younger sister made this brownie crockpot recipe for their family reunion. OH MY, it was fabulous! And it is so quick to throw in the crockpot! This is a great no fuss dessert. We squirted whipped cream on top too. :) CLICK HERE for the recipe.


Wednesday, August 6, 2008

wish me luck Lasagna Rolls

I decided to try tofu lol

12 whole-wheat lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled

3 cups chopped spinach

1/2 cup shredded Parmesan cheese

2 tablespoons finely chopped Kalamata olives

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

1 25-ounce jar marinara sauce, preferably lower-sodium, divided

1/2 cup shredded part-skim mozzarella cheese

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.

3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.

4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

NUTRITION INFORMATION: Per serving: 354 calories; 11 g fat (3 g sat, 4 g mono); 11 mg cholesterol; 46 g carbohydrate; 21 g protein; 8 g fiber; 374 mg sodium.

Tuesday, August 5, 2008

Cranberry-Broccoli Slaw


Crunchy, zippy and easy salad

Ingredients
1 bag organic broccoli slaw
2 tablespoons minced red onion
2 stalks celery, minced
1/3 cup dried cranberries
1/3 cup pineapple, diced or greed apple, diced
1/4 cup roasted sunflower seeds
1/4 cup raw apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon black pepper
3 tablespoons canola or vegetable oil
2 tablespoons vegan sugar or other sweetener salt to taste


Directions:Please be advised that I make this salad without measuring too much. These are approximations. I make it a bit different each time, I just use up whatever fruit I have on hand. Any nut could be subbed for the sunflower seeds as well.Mix the oil, sugar, vinegar, pepper, celery seed and salt in bowl. Taste and adjust seasoning as necessary.Mix in all other ingredients. Let this sit for at least a half hour, stirring a few times.


Serves: 4-6 depending on serving sizePreparation time: 10 minutes

Monday, August 4, 2008

JENNIE-O TURKEY

Ground Turkey


Ground turkey is highly versatile product that can go from breakfast to dinner—use it for filler in breakfast burritos or for an easy turkey burger dinner.




http://www.jennieo.com/recipes/default.aspx

http://www.jennieo.com/products/GroundTurkey/default.aspx

Turkey Chili


1 tbsp. vegetable oil
1 medium onion,
chopped 1 medium red bell pepper,
chopped 2 celery stalks, thinly sliced
1 lb. ground turkey
4 cloves of garlic, minced
1-2 tbsp. chili powder
1 28-oz. can of crushed tomatoes
1 15-oz. can of black beans, drained
1 tsp. dried oregano
1 can corn (optional)


In a large soup pan, cook onion, pepper, celery, and turkey in oil until turkey is cooked through. Add garlic and cook 1 minute. Add tomatoes, beans, and oregano, and stir well. Bring to a boil, reduce heat and simmer partially covered for 20 minutes, stirring occasionally. Add corn and simmer for 10 more minutes. Serves 6.


I liked it with corn and with red beans.

Baked Ziti with Turkey Meatballs


I made this and it was so good ....

1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup chopped onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
16 ounces dry ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese

DIRECTIONS
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.

Parmesan Chicken


4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup Parmesan, plus extra for serving
Unsalted butter
Good olive oil



Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
6 servings

Great with just Small serving of pasta.

Sunday, August 3, 2008

Chocolate Texas Ranch Cake (super moist)


Heidi's grandma's recipe. The BEST sheet cake EVER! I made it for a ward funeral over the weekend and it was talked about a lot at church today. YUM!


1 c. water
4 Tbl. cocoa
2 cubes butter
2 c. sugar
2 c. flour
1/2 tsp. salt
1 tsp. soda
2 eggs
1 c. sour cream
1 tsp vanilla

Boil water, butter, and cocoa. Add to sugar, flour, salt, and soda. Beat well. Add eggs, sour cream, and vanilla. Beat well. Pour into a greased sheet cake pan. Bake for 20 minutes at 350 degrees.

Frosting for Texas Ranch Cake:
1 cube butter
4 tsp. cocoa
6 tsp milk
2 c. powdered sugar
1 tsp vanilla

Boil butter, cocoa, and milk together. Add powdered sugar. Beat well. Add vanilla. Spread over warm cake.

Sunday, July 20, 2008

Asparagus, green onion, cucumber, and herb salad

Dressing:
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Salad:
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon





For dressing:
Whisk first 5 ingredients in small bowl. Gradually whisk in oil.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.

For salad:
Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.

Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.

Arrange asparagus on platter. Spoon cucumber mixture over and serve.

Ingredient tip: Chervil is an aromatic herb that's related to parsley. It has lacy, fern-like leaves and a mild anise flavor. Look for fresh chervil with the rest of the fresh herbs in the produce section. If you can't find individually packaged chervil, it is often one of the fresh herbs included in the packaged "seafood mix."

Saturday, July 19, 2008

Strawberry or Raspberry Salad

1 24 oz container of cottage cheese
1 16 oz container of cool whip
1 big box of strawberry or raspberry jello
1-2 pounds of fresh strawberries or raspberries, cut into bite size pieces

Mix the cottage cheese and dry jello mix.
Add cool whip and stir in strawberries.
Refrigerate until cool. ENJOY!!

Monday, July 14, 2008

Fruit Pizza

Here is the fruit pizza recipe I made at the reunion. YUMMY! One batch fits nicely in a large cookie sheet.

Crust (oatmeal cookie dough)
1 cup butter
1 cup firmly packed brown sugar
½ c granulated sugar
2 eggs
1 tsp vanilla
1½ c flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups oatmeal

Heat Oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon, and salt; mix well. Stir in oatmeal. Spread dough onto pizza round about 1/4 of an inch thick and bake 15-20 minutes (depends on pan, thickness, etc....check middle to see if it is still doughy). Cool completely before topping with "sauce."

Fruit Pizza "Sauce"
one pint whipping cream
1 tsp vanilla (almond extract tastes great too!)
½ cup powdered sugar
3 or 4 oz pkg of cream cheese

Whip the cream until stiff (but not buttery) and add vanilla. Soften cream cheese and whip with powdered sugar, then fold into whipped cream. Top oatmeal crust and coat completely (you will most likely have some left over).

Now top your pizza with your choice of fruit toppings! Enjoy!

(Keep refrigerated; it will get soggy after a couple of days)

Wednesday, June 11, 2008

Mexican Lasagna

Mexican Lasagna
Serves 12; 200 calories per serving
1 1/2 pounds extra-lean ground beef
salt and pepper to taste
1 1/4-ounce package taco seasoning mix
15 ounces low-fat ricotta cheese
1/4 cup low-fat sour cream
27 ounces canned whole green chilies (drain and reserve 2 tablespoons canned juice)
2 tablespoons Tabasco sauce
4 6-inch, low-carb tortillas
1. Preheat oven to 350 degrees. Season the meat with a little salt and pepper. In a skillet over medium heat, break up the meat with a wooden spoon and cook until browned. Drain off the grease. Stir in the taco seasoning mix and enough water to make a paste.
2. In a small mixing bowl, whisk the ricotta cheese, sour cream, reserved chili juice, Tabasco sauce, and 1⁄2 cup water. Spread a little of the mixture to cover the bottom of a 13-by-9-inch baking pan. Cover the sauce with a layer of tortillas, overlapping slightly. Sprinkle the meat mixture evenly over the entire base. Cover with a single layer of whole green chilies and pour the remaining sauce on top.
3. Bake 45 to 60 minutes. Remove from the oven and let stand 5 minutes before serving.

Tuesday, June 10, 2008

7 Can Soup

I thought it was time to post some of our favorite recipes. We absolutely LOVE this, it's so good. And it can be on the table in 5 minutes! It is enough for us for two days in a row. (Originally it was a 6 can soup recipe, I threw an extra can of tomato sauce in it.) You can drain the cans or use their liquids as well; I only drain the chicken chunks.

1 (15 ounce) can whole kernel corn
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers (I use plain diced tomatoes for Benson's sake)
1 (8 ounce) can tomato sauce

Put everything in a pot and bring it to a boil. Done! Serve with grated cheese, sour cream and chips.

Pumpkin Chili

From verybestbaking.com. Makes a lot, you can half the recipe or freeze the leftover for later.

2 TBSP oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped

1 lb. ground turkey

2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained (I actually use the regular kind, it is not salty enough without it for my taste)
1 can (15 oz.) pure pumpkin puree
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn (I use canned corn and I put the whole can in it)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Salt to taste

Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain. Add everything else and bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Whole Wheat Blender Pancakes

I got this recipe actually in St. Anthony during the Pioneer Day Parade 2 years ago. They were handing out small packages of wheat with this recipe. It is very easy, good and healthy! Sometimes I add a couple teaspoons of extra fiber to the batter. I will try to add some blueberries next time, it should be good!



1 cup clean whole wheat
1 and 1/2 cups milk
1/2 cup vegetable oil
1 egg
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt

Blend 1 cup of milk with wheat for 2-3 minutes. (I only blend it for a minute, because my blender is extremely LOUD!) Add rest of milk and blend for another 2-3 minutes (or until smooth). Add rest of the ingredients and blend. Cook on hot skillet until done.

Makes 18-20 5 inch pancakes.

Sunday, June 1, 2008

Snickerdoodles


1 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp vanilla
3 c. flour
2 1/2 tsp. baking powder
1/4 tsp salt

Spice Mixture
1 tsp cinnamon
2 T. sugar

Cream together sugar and shortening. Add eggs and vanilla and mix well. Add the dry ingredients and mix well. Roll into small balls and dip the top into the spice mixture. Bake at 375 degrees for 8 minutes or until slightly cracked on top.

Wednesday, May 28, 2008

Homemade Oreo Cookies

1 super moist devils food cake mix
2 eggs
1/2 c. shortening

Mix together. Roll into balls about the size of a walnut and slightly press down. Bake at 350 degrees for 7-9 minutes. Cool completely. Spread with the frosting mixture when cool to make your own oreos!

FROSTING
8 oz cream cheese
1/2 c. butter
1 lb powdered sugar
1 tsp vanilla

Cream together and refrigerate overnight before making into oreos.

NOTE: Sometimes this frosting recipe seems to have tons of leftovers, so I will make 2 batches of cookies (double the above) so I use up all the frosting. Or you have half the frosting recipe.

Wednesday, April 30, 2008

Orange Syrup

Another favorite syrup! YUM! This also turns out okay reducing the sugar and butter content.
1/2 c. butter
3/4 c. sugar
1/2 c. orange juice concentrate

Heat almost to boiling.

Cinnamon Syrup

Remember Mom's cinnamon syrup? Mmmmm!

1 c. sugar
1/2 c. corn syrup
1/4 c. water
1/2 to 3/4 tsp. cinnamon
1/2 c. evaporated milk

Combine sugar, corn syrup, water and cinnamon. Boil over medium heat stirring constantly. Cook and stir for 2 minutes more. Cool for 5 minutes removed from heat. Stir in evaporated milk. Makes 1 2/3 cups.

Monday, April 21, 2008

Beef and Cheese Bread

- 2 3/4- 3 cups flour
- 1 pkg yeast
- 3/4 cup warm water
- 1 tbsp sugar
- 3 tbsp butter (divided)
- 1/2 tsp salt
- 1/2 tsp garlic salt (or garlic bread sprinkle)
- 2 eggs
- 3 pkg beef wafer meat
- grated cheese

Combine water, 2 tbsp butter, sugar and salt and heat until butter melts. Add eggs and yeast; mix 1 minute. Add 1/2 flour and mix 3 minutes. Stir in enough flour to make a nice dough; cover and let rise 10 minutes. Roll into a rectangle (just smaller that a cookie sheet pan), cover with 1 tbsp melted butter and garlic salt. Layer meat, cheese, meat cheese. Roll up, tucking ends in and sealing open edges with a little water. Cover, place in oven at 250 deg. for 1 minute then turn off oven. Open door and let dough double in size. Remove bread and preheat oven to 375 deg. and bake for 25-30 minutes. Top with a little melted butter if desired.

Recipe makes about 1 french bread-sized loaf. My family usually doubles the recipe for 2 loaves. We always loved this as kids and Nate and I still enjoy it.

German Pancakes

Melt in oven at 450 degrees..............5 tbsp butter placed in a 9x13" dish (watch closely, it will burn)

Beat together.......................................6 eggs
1 cup milk
1 cup flour
1/2 tsp salt

Pour batter into melted butter, bake at 450 degrees for 15 minutes.

My family would always have this for breakfast every Christmas. It was my oldest sister's favorite breakfast so whenever I have this I think of what she might like today if she was still here.

Friday, April 18, 2008

Food for (Positive) Thought

  • Low-fat, low-protein, high-carbohydrate snacks are good for chasing away the blues.
  • Try air-popped popcorn or whole-wheat bread with honey.
  • To ward off depression, go for fish. Omega-3 fatty acids are reputed to ease mood swings.
  • Fight stress with high-fiber foods, such as apples, pears, olives, beets, squash, zucchini, asparagus, spinach, lentils, beans, tofu, barley, brown rice, buckwheat, and couscous.
  • Drink water for a quick pick-me-up. Regular hydration will keep you from feeling fatigued, and it can also help you burn calories.

Beef and Cheese Manicotti

1, 8 oz package manicotti
1/2 lb lean ground beef
1/2 c finely chopped onion
2 cloves garlic, minced
1, 15 oz container fat free ricotta cheese
1 c shredded mozzarella cheese, divided
1 egg white
2 T finely chopped parsley
1/2 tsp kosher salt
1/2 tsp pepper
1 1/2 c marinara sauce

Cook manicotti according to package directions. Drain and set aside. Cook ground beef, onion and garlic until meat is browned; drain and let cool slightly. Combine ricotta cheese, 1/2 c mozzarella cheese and next 4 ingredients in a large mixing bowl. Stir in the meat mixture and set aside. Preheat oven to 350 degrees. Spoon 1/2 c marinara sauce in a lightly greased 9X13 inch baking dish. Fill manicotti shells with the meat mixture and arrange in a single layer in prepared dish. Spoon the remaining sauce over the top and sprinkle with remaining mozzarella cheese. Bake 30 minutes or until sauce bubbles and is heated through. Let stand 5 min before serving.

Thursday, April 17, 2008

Banana Brownies

I made these for dessert after dinner tonight...DIVINE! This is now one of my favorite brownie recipes!

3/4 cup butter (soft)
2/3 cup sugar
2/3 cup brown sugar
1 egg
1 t vanilla
2 ripe bananas (mashed)
2 cups flour
2 t baking powder
1/2 t salt
chocolate chips (I did about 1/4 of a bag or a little more)

mix everything together and bake at 350 degrees for 25 minutes.let cool and enjoy (don't overbake -- they look a bit "undone" sometimes)

Monday, April 14, 2008

Chicken Spaghetti

This is a little on the spicy side because of the Ro-Tel tomatoes, but it's delicious!  If you used Healthy Request on the Cream of Chicken soups and reduced fat Velveeta, this would be an even healthier dish.

1 med onion, chopped
1 green pepper, chopped
1 c celery, chopped
1 small can Ro-Tel Tomatoes
2 cans Cream of Mushroom or Chicken or Celery Soup
1 can mushrooms (optional)
1 lb. Velveeta cheese, cubed
1 3-4 lb. chicken, cooked and cubed (save broth)
1 8-10 oz pkg. spaghetti noodles
salt and pepper to taste

Saute onion, green pepper and celery in 2 T butter, or steam these three ingredients in a small amount of water in the microwave and save fat and calories!  Add next 6 ingredients and simmer 25 minutes.

Cook spaghetti in chicken broth used to stew chicken.  A faster method would be to cook 3 or 4 chicken breasts and use a can of chicken broth to cook the spaghetti in.  Even faster, buy a cooked rotisserie chicken from the grocery store, and again use a can of chicken broth for the cooking of the spaghetti.

Combine all ingredients and pour into a 9X13 casserole dish.  Bake 20 min at 300 degrees.  Serves 8-10.

Note:  For a family of 4, divide into 2 casserole dishes and freeze one for another meal.

Thursday, April 10, 2008

Strawberries and Cream Dessert Squares

I love strawberries

Prep Time:30 min
Start to Finish:2 hr 30 min
Makes:20 servings

Crust
1pouch Betty Crocker® sugar cookie mix
1/2cup butter or margarine, softened
1egg
Filling
1cup white vanilla baking chips (6 oz)
1package (8 oz) cream cheese, softened

Topping
4cups sliced fresh strawberries
1/2cup sugar
2tablespoons cornstarch
1/3cup water
10to 12 drops red food color, if desired

1.Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.

2.In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

3.In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Avocado Waldorf Salad

I love avocados and waldorf salad! This is very yummy and since I'm the only one who appreciates it in my house, I get to eat it all!

3 medium apples
1 large stalk celery, minced
1 T raisins or dried cranberries
1 recipe Avocado-Yogurt Dressing (see below)
1/4 c chopped walnuts

Cut apples into bite-sized chunks and add to medium bowl. Add celery and raisins or cranberries and toss. Add dressing and stir gently until everything is nicely coated. Serve topped with the walnuts.

Avocado-Yogurt Dressing
(Tip: the acid from the fruit juice helps the avocado stay green longer!)
1/4 c orange juice
1 T lemon juice
1 small avocado or 1/2 large one
1/2 c plain nonfat yogurt
1 T light-colored honey
pinch of salt
up to 1/2 tsp grated lemon or orange zest (optional)

Combine orange juice and lemon juice in medium sized bowl. Scoop out avocado and add to the juice. Mash with a fork until very smooth. Use a small wisk to beat in yogurt and honey. Add salt to taste, and some citrus zest if you like. Transfer to container with tight-fitting lid and chill until serving time.

Baked Vanilla-Cinnamon-Coated Nuts

If you love nuts, and nut mixes - heaven awaits you!

2 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
1/3 c granulated sugar
5 cups raw, unsalted nuts in large pieces (any combination of whole almonds, cashews, walnuts, and or pecan halves)

Preheat oven to 300 degrees.  Generously spray a baking sheet with nonstick spray.  Break eggs into large bowl and beat well.  Add vanilla, cinnamon, salt and sugar and beat until blended.

Add the nuts and stir until they are thoroughly moistened.  Let stand 5 minutes.

Transfer the nuts, plus any remaining liquid, to the baking sheet, and spread them out into a single layer.  Bake on the center rack for 15 minutes, then use a spatula to scrape the nuts and their coating from the bottom of the baking sheet, and redistribute them in a single layer on the sheet.  (This helps them to cook more evenly.)

Bake another 15 minutes, then remove from the oven.  If your taste runs sweet, you can sprinkle the nuts with 1 to 2 teaspoons additional sugar while they are still hot.

Let the nuts cool completely then transfer them to a Tupperware or similar container with a tight-fitting lid.

Caramel Rolls

It's a Larson tradition to have these rolls for dinner, along with a good beef stew.  It's an entire dinner, including dessert, for dinner! (See Nancy's Stew on this blog.)

18 frozen Rhodes Rolls
2/3 c brown sugar
1 small pkg. 'cook and serve' vanilla pudding (not instant)
2 tsp. cinnamon
1/2 c melted butter
1 c nuts (optional)
raisins (optional)

Layer frozen rolls in the bottom of a bundt cake pan.  Mix dry ingredients and sprinkle over rolls. Pour melted butter over top.  Put Saran Wrap over the bundt pan so the rolls don't dry out, and let raise.  Takes 7-8 hours depending on the temp of your house.  This also works well overnight.  Preheat oven to 325 degrees and bake for 30-35 min, or until tops are a deep rich brown.  Turn over onto plate and enjoy!

Lazy Lasagna

This is so fast to make, and really good for a crockpot lasagna! It makes A LOT.  I usually 1/2 the recipe for our family.

1 lb. ground beef
12 oz package egg noodles
32 oz jar spaghetti sauce, your choice of flavor
8 oz. mozzarella cheese, shredded
16 oz. cottage cheese

Brown ground beef - drain fat. While beef is browning, cook noodles in saucepan according to directions. Drain and return noodles to saucepan. Stir spaghetti sauce into browned and drained ground beef. Stir mozzarella and cottage cheeses into cooked noodles. Layer 1/3 of the sauce with ground beef into the bottom of the crockpot. Top with 1/2 of the noodles and cheeses. Layer in 1/2 of the remaining sauce with ground beef, followed by all the remaining noodles and cheeses. Top with the rest of the sauce. Cover and cook on low 3-4 hours.

Sunday, April 6, 2008


Heavenly Lemon Mousse

Who doesn't enjoy a refreshing dessert to cap off a nice dinner?

This delicious concoction certainly fills the bill!
Makes 6 servings (1/2 cup each)


Ingredients: 6 egg yolks

2 whole eggs

3/4 cup Splenda® or sugar substitute

1 tablespoon lemon peel (from 1 large lemon)

1/2 cup fresh lemon juice (from 2 lemons)

1 1/2 cups South Beach Diet®-approved whipped topping



Instructions:


1. In medium stainless steel saucepan over medium heat, combine yolks, whole eggs, Splenda®, peel, and juice. Cook 4 minutes, whisking constantly, until thickened to a custard consistency.
2. Remove from heat; pour into medium bowl and refrigerate until cold (about 30 minutes). Just before serving, fold in whipped topping until combined and lightened. Spoon into serving bowls.
Nutritional Information: 136 calories5 g protein10 g carbohydrates 0 g fiber8 g total fat (4 g saturated fat)275 mg cholesterol32 mg sodium

Friday, April 4, 2008

Wrap it up


Delicious, good-for-you sandwich to take anywhere.

This sandwich is full of high-quality protein and essential nutrients like omega-3 fatty acids, vitamins A and C, and iron to keep your energy levels up so you don’t hit that afternoon slump.

Chicken Caesar WrapMost of us know how unhealthy Caesar salads can be for us, but have no guilt with this Chicken Caesar Wrap! Fat-free Caesar dressing, chive cream cheese and mayo add a rich taste without the saturated fat, plus this sandwich is a breeze to make and tastes great for lunch.

Serves 1

1 cup carrot, grated

1 cup romaine lettuce, sliced

2 tablespoons fat-free Caesar dressing

2 tablespoons parmesan cheese, grated

1 each (10-inch) tortilla

2 tablespoons fat-free onion chive cream cheese

5 slices low-fat sliced chicken luncheon meat

In a medium sized bowl, combine the carrot, romaine, cheese and dressing.Set aside. Place a tortilla on a flat work surface and spread with the cream cheese covering the outer edges (this will help keep the wrap sealed). Lay the slices of chicken along the center, overlapping evenly, from the left edge to the right edge of the tortilla. Repeat with the salad mixture. Roll it up tightly. Try to keep bits of the mixture off the upper edge so the cream cheese layer can paste onto the tortilla to seal. Wrap again in plastic wrap and let rest for 15 minutes before serving.

Nutritional value per serving:Calories: 337Fat: 6 gramsProtein: 36 gramsCarbs: 38 gramsFiber: 5 grams

Bistec Encebollao


Bistec EncebollaoEasy as 1-2-3


2 pounds beef steak, thinly sliced
½ cup olive oil
2 tablespoons minced garlic dash dried oregano leaves

2 large white onions, sliced in rings
¼ cup distilled white vinegar
1 cup beef stock or water
1 tsp. salt

1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).

2. Dump contents of bag in a heavy skillet and bring it to a boil. Lower heat to low, cover and cook for about 40 minutes or so. The meat will be very tender and tasty.

Serve with white rice

I love this meal everytime I go to my moms we eat this .

Puerto Rican Food

Arroz Con Pollo

2 cups uncooked rice
1 lb. chicken parts1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the
liquid and the red peppers too.
1 teaspoon alcaparras
½ cup sofrito
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water


In a large pot brown the chicken parts in the oil, 5 minutes each side. Remove chicken from the pot and set aside. Don't put them on paper towels - we want any grease back in the pot. Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken. Mix well and cook sofrito for 5 minutes over medium heat. Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice, stir once only.
Boil uncovered, over high heat, until water is absorbed. Once the water is absorbed gently stir from bottom to top. Just a couple of turns only. Cover and continue to cook over LOW heat for another 30 minutes or until the rice is tender.

Hints .

Don't concern yourself with weighing the meat too much. If you are serving 5 people just use 5 - 8 pieces of meat. Resist the temptation to stir. Too much stirring causes the rice to become "amogollao" or sticky. It is traditional to cook the chicken with bones and all. People will just pull the meat off the bones with their fork.If you have cilantro add some to the top of the pot once it is done, for decoration. Don't let your rice get "ahumado" or smoked from cooking at too high temperature. For great pegao just cook a bit longer keeping an eye on it. For a lot of peagao use a larger pot (it will just be half empty).Some people prefer to use deboned chicken. Cook the chicken in a crockpot all day with seasonings and when you get home from work debone and use the broth to make the rice.


The history and development of Puerto Rican cuisine begins with the Taíno Indians, the natives Columbus found at discovery. Some Taíno foods still used today include yuca, peppers, and corn. Taínos invented the barbacoa and used a pilón to mash their ingredients and paints.
The Spaniards brought a variety of new ingredients including, olives, garlic, bacalao, and cilantro. The various culinary specialties of the Iberian peninsula also had an important role in the development of the Puerto Rican food.

Labels

Thanks Indy for posting recipes! They look yummy. I would love to see more of you participate...hint hint.

I set up a new labeling system for the recipes. So, when you post a recipe, please label is accordingly, like main dish, dessert, breakfast, etc. This way we can find recipes more easily.

Thanks!

Thursday, April 3, 2008

Orange Flan Cakes


No frosting is needed. Rich caramel and sweet custard layers bake with this Spanish-inspired easy-mix orange flavored cake.

Prep Time:20 min
Start to Finish:1 hr 50 min
Makes:16 servings

Caramel
1cup sugar
1/2cup water

Flan
1cup milk
2tablespoons orange-flavored liqueur or orange juice
1teaspoon grated orange peel
4egg yolks
2whole eggs
1can (14 oz) sweetened condensed milk
Cake
1box Betty Crocker® SuperMoist® yellow cake mix
1 1/4cups water
1/3cup vegetable oil
2 teaspoons grated orange peel
3whole eggs


1.In 2-quart heavy saucepan, heat sugar and 1/2 cup water to boiling. Reduce heat to medium. Cook without stirring 18 to 22 minutes or until sugar turns golden brown in color and is caramelized. Into 2 ungreased 9-inch round cake pans (do not use dark or nonstick pans), quickly pour caramelized sugar and immediately tilt pans so sugar covers bottoms; set aside.

2.Fill shallow pan half full with water; place on lowest oven rack. Heat oven to 325°F.

3.In medium bowl, beat 1 cup milk, the liqueur, 1 teaspoon orange peel, egg yolks, whole eggs and sweetened condensed milk with wire whisk or fork until blended. Pour milk mixture over caramelized sugar in each pan.

4.In large bowl, beat cake mix, 1 1/4 cups water, the oil, 2 teaspoons orange peel and 3 eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spoon mixture evenly over milk mixture in pans.

5.Bake cakes on middle rack 45 to 55 minutes or until cakes spring back when touched lightly in center. Cool 30 minutes; run knife or spatula around edges of pans. Place serving plate upside down on each pan; turn plate and pan over. Leave pans over cakes 1 minute so caramel can drizzle over cakes. Serve warm or cold. Store covered in refrigerator.

Prize-Winning Recipe 2006! Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.


Coconut-Butterscotch-Fudge Cookies (Cookie Mix)
Prize-Winning Recipe 2006! Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.
Prep Time:45 min
Start to Finish:45 min
Makes:About 2 1/2 dozen cookies


1pouch Betty Crocker® sugar cookie mix
1/2cup butter or margarine, melted
1egg
1to 1 1/2 cups flaked coconut
1/2cup butterscotch topping
3/4cup hot fudge topping

1.Heat oven to 375°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Shape dough into 1-inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.

2.Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.

3.Drizzle each warm cookie with butterscotch topping. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.

Eat turkey!

GROUND TURKEY ENCHILADAS

1 1/2 lbs ground turkey
1 pkg frozen spinach - thawed and drained
2 cups salsa
1 can diced tomatoes
1 pkg flour tortillas
2 cups Mexican blend cheese
1 8 oz. block cream cheese
ground cumin to taste

Cook ground turkey in skillet until no longer pink over medium heat. Add drained spinach and 1 cup of salsa to turkey and cumin to taste (about 1 tsp). Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.

Lay flour tortilla flat and place 1/3 cup mix, roll and place in greased 13x9 inch pan with flat side up. Bake for 20 minutes at 350 degrees.

Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes and additional cumin to taste. Top with cheese. Return to oven for 5 minutes until cheese is melted.

Serve with refried beans and Mexican rice. Sour cream and guacamole are also great additions.

Muy Delicioso









Carne Asada

This is an easy to make carne asada.

Ingredients
5 pounds Flank steak
1/2 cup Vegetable oil
1 cup Red wine vinegar
1 cup Lemon juice
1/2 cup Orange juice
1 pint Water
1/4 cup Peeled fresh garlic
1 1/2 tablespoons White pepper
1 1/2 tablespoons Salt
2 tablespoons Ground cumin
2 tablespoons Chili powder
1 tablespoon Oregano
1/2 teaspoon Ground cloves
1/2 Orange, sliced
1/2 bunch Cilantro, chopped
Preparation
Mix all marinade ingredients (everything but the flank steak) together to combine. Marinate flank steak in the mixture in the refrigerator for an hour or more. Remove from marinade and barbecue meat until done.
Cut into strips or dice meat, and serve with warm corn tortillas topped with salsa and guacamole. Or, place in flour tortilla and roll up burrito-style with beans, rice, cheese and sour cream.

Fish Heaven















Tilapia Recipe

Start by preparing the Parmesan flour mix. Mix parmesan cheese with 1/2 cup of flour in a shallow pan.

Dredge the Tilapia fillets in plain flour

Beat the egg slightly

Shake off any surplus flour from the Tilapia fillets before you dip them in egg.

Use the Parmesan flour mix to coat the Tilapia fillets.

Chop the garlic into fine pieces.

Heat up a non-stick frying pan and pour some of the olive oil into it.

Place the Parmesan crusted Tilapia fillets in the frying pan and fry them until they are brown on

both sides. You will need to turn the fillets over once or twice.

Remove the Parmesan crusted Tilapia fillets from the pan and keep them warm.

Add some more olive oil to the pan and sauté the garlic in the oil.
Squeeze lemon juice from the lemon

over the frying pan and season with salt and pepper.

Allow the sauce to reduce by half

Remove the sauce from the heat and add the butter

Place the Parmesan crusted Tilapia fillets on serving dishes and pour sauce over them


Parmesan crusted Tilapia is best served with a green salad and pasta.

Wednesday, April 2, 2008

Crinkly Fries

This is a recipe from the Better Homes and Gardens New Junior Cook Book. It is a great way to get my kids to eat potatoes, which they don't normally like. We had this for part of our dinner tonight.


3 baking potatoes (I used red potatoes tonight)
3 Tbl butter
any type of seasoning salt, for example: Mrs. Dash, lemon pepper seasoning, herb seasoning, etc


Preheat oven to 450 degrees. After scrubbing potatoes with a vegetable brush, cut with a crinkle cutter or a sharp knife leaving the peel on. Put the potato slices into a large Ziploc bag. Melt the butter and add seasoning to it, mix together. Pour into the bag and mix with the potatoes to coat. Add as much or as little seasoning as you want. Shake well.



Layer the potatoes on a shallow pan or cookie sheet in a single layer. Put in oven and bake for about 25 minutes or until lightly brown and tender. Longer if you want them crispy. Turn the potatoes halfway through the baking process.



Nutrition Facts per serving: 144 calories, 7 g total fat (1 g sat. fat), 0 mg col., 153 mg sodium, 19 g carbs, 2 g fiber, 3 g protein

Monday, March 31, 2008

Resurrection Rolls

A good Easter recipe tradition. We made these for the first time this year, and they were a big hit!

1 can Pillsbury Crescent Rolls
8 large marshmallows
Melted butter
Cinnamon and Sugar mixed together

Give each child one rectangle section of dough. This will represent the cloth wrapped around Jesus' body. Give each child one large marshmallow. This represents Christ's body. Let each child roll their marshmallow in the melted butter. Then, dip the marshmallow into the cinnamon sugar mixture. This represents the oils and spices that prepared Christ's body for burial. Have each child place the marshmallow on their section of dough and carefully wrap it. Make sure all edges are pinched tight! Place the rolls in the oven. Tape the door shut and place a guard - stuffed animal or child. The oven represents the tomb. Bake the rolls, following the directions on the package. Open the tomb/oven. Only the cloths remain! Christ's body is no longer there! Read accompanying passages from Scripture, such as John 19: 38-42 and John 20.

Sesquicentennial Cinnamon Rolls

I got this recipe from my old RS president. She got it from a stake meeting in Oregon years ago. It is the most amazing cinnamon roll recipe ever! Plus, really easy since you do it in sections and start the day before. This recipe has also won local recognition for one of the best cinnamon roll recipes here in Boise. I have started to make this recipe twice a year at General Conference time as a tradition in our home.

(start the day before you want to eat them)

Starting at 8am, combine:
1 Tbl yeast
1 qt warm water
1 c sugar

At noon, add:
1 c. oil
1 c. sugar
6 beaten eggs
1 Tbl salt
Mix in enough flour (abt 12 cups) to make a soft dough.

Let rise.

At night:
Divide dough in fourths and roll out into rectangle. Spread with filling:
1 1/2 c. butter (enough for all 4 batches)
sugar and cinnamon
Roll up and slice into cinnamon rolls, and put on cookie sheet.

Let rise on cookie sheet overnight, leaving 1 inch space in-between rolls. Make sure there is no draft in the kitchen. (If there is room in the oven you can put them there).

Next morning: Bake at 350 degrees for 15 to 20 minutes. Drizzle with powdered sugar glaze or with white frosting. Makes about 4 dozen, or 4 cookies large cookie sheets full.

NOTE: This recipe makes a TON of cinnamon rolls. Four large cookie sheets full. So you might want to half the recipe.

Tuesday, March 4, 2008

Granola

This is my version of homemade granola.

5 c. oats
1/2 c. wheat germ
1/2 c. milled flax seed
1/2 c. coconut
1 c. sunflower seeds
1/2 c. sesame seeds
1 1/2 c. nuts (almonds, walnuts, etc. whatever you want!)
1 tsp cinnamon
3/4 c. water
3/4 c. oil
3/4 c. brown sugar
1/4 c. honey
1/4 c. molasses
3/4 tsp salt
1 1/2 tsp. vanilla
1 tsp mapleine

Preheat oven to 300 degrees. In a large bowl, combine oats, wheat germ, flax seed, coconut, sunflower seeds, sesame seeds, cinnamon, nuts, Blend well. In a small saucepan over low heat, combine water, brown sugar, oil, honey molasses, salt, vanilla, and mapleine. Heat and stir until sugar and honey are dissolved. Do not boil. Pour syrup mixture over dry mixture, and mix up well. Cover large cookie sheet with the granola mixture. Cook for 30-35 minutes for soft granola, longer for crunchy granola. Cool completely before putting into an air-tight container. Sometimes I end up cooking it for about 45 minutes if I am in the mood for really crunchy.

Saturday, February 23, 2008

Applesauce Banana Bread

We love this bread! I think it tastes so good because I use my homemade applesauce. I found this recipe on Recipe Land.

4 ripe bananas
1 c. sugar
1/2 c. applesauce
1 tsp vanilla extract
2 eggs
1 tsp baking soda
1 Tbl baking powder
1 tsp salt
2 c. flour

Preheat oven to 350 degrees. Mash bananas. Put in large bowl, stir in sugar. Let stand for 15 minutes. Add applesauce and eggs and beat well with electric mixer. Add remaining ingredients and mix thoroughly. Pour into 9x5 inch loaf pan coated with nonstick spray. Bake for 50 minutes, or until toothpick comes out clean from the center. Remove from oven and let stand 10 minutes before removing from the pan.

Makes one loaf.