Kitchen Concoctions

Nora's Hungarian Cabbage Rolls

2012-01-30T22:37:00.001-07:00

Nora showed Marne and me how to make these before they moved back to Hungary. Since that was a while ago, I may have forgotten some things. Nora, feel free to make any corrections to the recipe! These are definitely delicious, though.

1 head green cabbage
1- 1 1/2 pounds ground pork
2-3 cups white rice
sweet paprika
vegetable soup seasoning mix (Nora used Knorr brand I think)
1 large onion
oil for sauteing
1-2 lrg cans tomato sauce (I don't remember for sure!)

Wash and core the cabbage. Steam/boil the cabbage in salted water in pot. As leaves soften, take them off and out of the water. Trim out the hard center vein and cut the leaves in half. Chop up the smaller inner leaves and reserve. Also reserve water used to steam the leaves.

Cook onion until softened in oil in saucepan. Mix raw pork, paprika, salt, pepper, uncooked rice, vegetable soup mix and onion together in bowl; season to smell.

Place 1-2 tbsp of pork mixture on a cabbage leaf and roll up tightly, tucking in the ends. Do this until all pork mixture is gone. Place about half of the reserved chopped cabbage in the bottom of a pot and arrange cabbage rolls tightly on top. Top with remainder of chopped cabbage.

Fill the pot with the water reserved from steaming the cabbage leaves. Use a plate on top of the cabbage rolls to hold them down and cook for about 30 minutes or until pork and rice are cooked. Add the tomato sauce the last 5 minutes. Bring to a boil for a few minutes to combine the tomato sauce and water. Serve with sour cream (I mean the real stuff people...full fat!) and french bread.

Bountiful Baskets

2012-01-28T17:34:00.003-07:00

Have you heard of Bountiful Baskets? If not, you need to check into seeing if there is a pickup in your area. Look at all the fruits and veggies that I can get for ONLY $16.50!

This is what I picked up this morning:

2 grapefruit (my friend gave me her two so I have four pictured)
8 oranges
5 apples
1 container blueberries
6 large tomatoes
4 onions
1 head cabbage
1 bunch asparagus
1 5lb bag red potatoes
1 bag (abt 2 lbs) green beans (I forgot to put this in the photo)
4 jumbo red peppers
4 medium green peppers
1 bunch romaine lettuce

Do you know how much this would cost if I bought it all at Walmart? I compared prices today.

2 grapefruit @ .54 each = $1.08
8 oranges @ .48 each = $3.84
5 apples@ $1.17 lb = $2.34
1 container blueberries = $2.98
6 large tomatoes@ $1.34 lb = $1.34
4 onions@ .46 lb = $.55
1 head cabbage@ .46 lb = $.70
1 bunch asparagus@ $3.48 lb = $2.61
1 5 lb bag red potatoes = $2.97
1 bag (abt 2 lbs) green bean@ .44 lb = $.88
4 jumbo red peppers@ $1.14 each = $4.56
4 medium green peppers@ .78 each = $3.12
1 bunch romaine lettuce = $1.48

Total $29.10, with tax total would be $30.17.

That is a savings of 45%! Not overly huge, but something. It is over a $10 savings, and that is good for me!

With Bountiful Baskets you never know what you are going to get, but it is always 50% fruit, 50% vegetables. Try it out if it is in your area!

Chicken and Biscuits

2012-01-26T22:17:00.000-07:00

This is an easy crockpot meal. Perfect for Sunday dinner. Our family loves this meal with our favorite Drop Biscuits. I usually make this at least once a month in the fall and winter.

Sorry, no photo!

· 2 envelopes chicken gravy mix
· 2 cups water
· ¾ cup chicken broth
· 1 garlic clove, minced
· 1 Tbl minced fresh parsley
· 1-2 tsp chicken bouillon granules
· ½ tsp pepper
· 1 large onion, cut into wedges
· 3-4 chicken breasts (I use two and it is plenty for us)
· 3 Tbl flour
· 1/3 cup cold water
· 10 biscuits

Directions: In a slow cooker, combine gravy mix, water, broth, garlic, parsley, bouillon, and pepper until blended. Add the onion and chicken. Cover and cook on low for 4-6 hours. At this point, shred your chicken if you want it shredded. Increase heat to high. In a small bowl, combine the flour and cold water until smooth. Gradually stir into slow cooker. Cover and cook for 1 hour (but I usually only cook for 20 minutes and its just fine!) Use chicken gravy to top biscuits.

Can also serve on top of rice, pasta, or mashed potatoes.

Drop Biscuits

2012-01-26T22:10:00.000-07:00

We love these biscuits at our house. I make them all the time! They are fast to throw together too. Because they are drop biscuits it takes less time than rolling and cutting.

1 1/2 cups all-purpose flour

1 1/2 tablespoons sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes

3/4 cup well-shaken buttermilk (can also use homemade buttermilk: 1 cup milk & mix in 1 Tbl white vinegar and let sit for 5 minutes)

Put oven rack in middle position and preheat oven to 425°F.

Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend in butter with your fingertips or with a pastry blender until mixture resembles coarse meal. (There will be small butter lumps. Don't worry, they cook in nicely.)

Add buttermilk and stir with a fork until a dough just forms (dough will be moist). Drop onto baking sheet or baking stone with a spoon.

Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature. Makes 6-10 biscuits, depending on the size you drop them.

Make Your Own Condensed Soups

2012-01-26T21:56:00.000-07:00

Back in 2008 I learned how to make my own condensed soups...specifically cream of chicken, cream of mushroom and cream of celery. But I most often use cream of chicken. Making these soups yourself is so much healthier! And it is SO easy! I got away from doing this for awhile but I am back doing it again. It has helped me with my 2012 Grocery Budget Crack-Down Plan.

Here is the recipe for cream of chicken soup. I made it just last night for my family to use in gravy for Hawaiian Haystacks. It tastes so much better than the canned version. Plus, it helps me use my food storage.

Cream of Chicken Condensed Soup
1 c. Magic Mix
3/4 c. Chicken Broth (either from a can, bouillon, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt

Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

Magic Mix
2 1/3 c. powdered milk
1 c. all purpose flour
1 c. (2 sticks) butter, room temperature (NO margarine!)

Combine together in a mixer bowl. I use my Bosch. Whip up nice and thoroughly until the mixture resembles cornmeal. Put in the fridge and use for a variety of recipes, including condensed soups. (Using it for chocolate pudding is really good!) Will keep in the fridge for several months.

Quick Chicken & Rice Burritos

2012-01-17T19:35:00.000-07:00

This recipe is FAST, easy and delicious! It is now a regular on our menu. Everyone loved it at our house.

Original Recipe Source

1 (12.5 oz) can canned chicken, drained
1 pkg taco seasoning mix (or 1/8 c. homemade mix)
1 (10 3/4 oz) can condensed Tomato Soup
1 3/4 cup water
1 1/2 cup uncooked instant white rice (like Minute Rice)
1 1/2 cups shredded cheddar cheese
12 flour tortillas

Add chicken to a skillet and break up into pieces.
Mix in the seasoning mix, soup, water, and rice. Bring to boil over medium heat.
Reduce heat to simmer and cover. Cook for 5 minutes until the rice is tender and water is absorbed.
Place 2 Tbsp of shredded cheese in the center of each tortilla. Add some of the chicken/rice mixture to the center on top of the cheese and roll up burrito style.

2012 Menu Planning

2012-01-08T21:48:00.000-07:00

I blog for Pinching Your Pennies and this month I am doing a series I am calling the 2012 Grocery Budget Crack-Down Plan. Here is what I am doing this year to cut down on my grocery bill:

CRACK-DOWN PLAN
1. I would like to spend no more than $300 per month for my family of 6. We are starting to eat more fresh foods so I am leaving my budget flexible at the beginning until I see how much we eat and how much things will cost. I will adjust if necessary.
2. We will eat out no more than once per month. That includes Little Ceaser’s Hot N Ready Pizza (which has become too much of a friend to us).
3. I will plan my menus out a month at a time. I would like to get 6 months at a time if possible. Meal planning always helps me spend less at the store and takes the headache out of the end of the day.
4. Cook from scratch as much as possible.
5. Start couponing again as much as possible for the foods we eat.
6. Use supplies from my food storage and stockpile to fuel my meals. This will get us used to the food I store as well as rotate what I have.

In case you are interested, here is my January Menu Plan. It is a pdf file in Google Docs. I am starting to plan out my menus a month in advance. I have already done January and February! It feels so good.

You can follow along if you like. Through the next month I am posting about my progress, if I am staying on budget or not, and lots of tips and helpful hints. Here are the posts I have made so far.

2012 Grocery Budget Crack-Down Plan
2012 Grocery Budget Crack-Down Plan: Menu Planning
2012 Grocery Budget Crack-Down Plan: Menu Planning Binder

Lasagna Soup

2011-11-29T16:39:00.000-07:00

This soup I saw on Pinterest. It was delicious, although a little on the spicy side for me and the kids. Chad loved it!

Lasagna Soup

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta (I actually used Raditore. Looks like mini lasgana noodles.)
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Homemade Playdough

2011-11-29T16:35:00.000-07:00

This is a playdough recipe from Mom. I remember her making this all the time growing up. We never had store-bought playdough. I made these two for the girls and some friends last week and they were entertained for over an hour!

Homemade Playdough
Boil 1 cup water. Then add:

1/4 c. salt
1 Tbl. alum powder
1 Tbl. baby oil
food coloring of your choice

Then stir in 1 c. flour. Add a little more if needed. Knead together. Cool and store in an air tight container.

Peanut Butter Energy Balls

2011-09-06T17:42:00.000-06:00

These are really yummy! My kids like them in their school lunches. I freeze a whole batch, then all they have to do is take one or two out in the morning and its ready for them at lunch time.

Peanut Butter Balls
Original recipe source

1 – cup honey
1 1/2 – cups creamy peanut butter
2 – cups dry powdered milk
3 – cups quick or old fashioned oatmeal, uncooked
1 – 2 – tablespoons wheat germ or flax meal
1/2 cup mini chocolate chips (optional)

Mix all together with hand mixer. Form into balls with hands and freeze on a baking sheet lined with waxed paper until firm. Remove from freezer and store in a large zip lock bag in the refrigerator.

Whole Wheat Banana Chocolate Chip Muffins

2011-08-30T08:06:00.001-06:00

I like to make these muffins ahead of time and then freeze for the kids' school lunches. They get tired of sandwiches so I make different kinds of muffins instead. This is one of their favorites!

Whole Wheat Banana Chocolate Chip Muffins
original recipe source

1/2 cup butter (1 stick or 4 ounces)
1/2 cup packed light or dark brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
2/3 cups mini chocolate chips

Preheat the oven to 350. Line or grease a 12 cup muffin pan. (I usually make these in my mini muffin tins. Makes 34 mini muffins or 12 regular size and 24 mini muffins).

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and chocolate chips, stirring until smooth. Divide batter into the muffin cups, they'll be nearly full. Bake the muffins until a cake tester inserted in the center of one comes out clean, 23-28 minutes. Remove from oven and after a couple of minutes transfer the muffins to a rack to cool.

Sour Cream Noodle Bake

2011-08-29T21:38:00.000-06:00

This recipe is from The Pioneer Woman. Our family gave it 4 stars! It is a simple, fast meal.

1-1/4 pound Ground Chuck
1 can 15-ounces Tomato Sauce
1/2 teaspoon Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
1/2 cup Sour Cream
1-1/4 cup Small Curd Cottage Cheese
1/2 cup Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

Grilled Chicken and Veggie Italian Skewers

2011-07-18T13:22:00.001-06:00

I bought Our Best Bites Cookbook at Costco (it is only $15.99 there...the cheapest I have found!) and I.LOVE.IT. Here is the newest recipe that we made last night for dinner. The hot dogs in the upper corner ruin the beautiful skewers...sorry. I used the homemade Italian dressing recipe I linked to below. It was delicious, but spicy for me so if you are sensitive to spicy buy one from the store.

Incidentally, while we were eating these delicious skewers last night, our neighbors were grilling also and their house caught on fire from the grill! They were not outside so it is a good thing we were. We were able to notice it and put it out before their house went up in flames. It was really scary. In just second it went from a grill fire to 6-8 feet of their siding on fire. Moral of the story...pull your grill away from your house!

1 lb. chicken breasts, cut into small, bite-sized pieces

1 each yellow and green zucchini squash, cut in half (if large) and sliced

8 oz. small whole mushrooms, stems removed

1 red, yellow, or orange bell pepper (or combo of 2 or more), chopped into bite-sized pieces

1 small red onion, carefully cut into bite-sized chunks (try to keep as much of the pieces in tact as possible, but don’t stress it if they start to fall apart)

Sweet cherry tomatoes

1 recipe of Zesty Italian Dressing or 1 bottle of Berenstein’s Italian Dressing (recipe tastes better if you use high quality dressing)

Place cut-up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2-3 hours or until ready to use.

Place chopped veggies in a dish (a 9×13 pan works great) and pour remaining dressing (except for reserved 1/2 c.) over the veggies. Toss gently to combine. Set aside.

If using bamboo skewers, soak in water for about 30 minutes.

When chicken is done marinating, skewer veggies and chicken (you’ll have far more veggies than chicken, so keep that in mind when assembling your skewers; I use about 3 pieces of chicken per skewer, but as many vegetables as I can get on there).

Preheat grill and then cook skewers for about 10-12 minutes over medium heat until chicken is cooked through and veggies are tender-crisp, turning at least once.

Raspberry Pretzel Jello Salad

2011-07-02T12:35:00.000-06:00

This jello is always a hit! The combo of tart raspberries, salty pretzels, and sweet middle is so yummy.

Crust
1/1/2 c. crushed pretzels (I put a bunch in a ziploc bag then crush them with my rolling pin)
3/4 c. melted butter
3 T. sugar

Crush pretzels and add butter and sugar. Pat into a 9x13 pan and bake at 350 for 10 minutes. Let cool before you add the other layers. You can do this part the night before if desired.

Middle
1 8 oz. cream cheese
1 c. powdered sugar
1 8 oz. tub cool whip

Blend cream cheese and powdered sugar together. Fold in cool whip. Spread on top of cooled crust.

Topping
1 large pkg. raspberry jello
2 c. water
12 oz. frozen raspberries

Boil water and mix in jello. Let cool slightly then add the frozen raspberries. This sets the jello. Pour on top of cream cheese mixture and spread around evenly. Put in fridge to set for at least an hour before serving.

Ooey-Gooey Peanut Butter Brownies

2011-06-08T11:26:00.003-06:00

You simply must make these brownies. My kids were sad I took that chocolate peanut butter cake away from them so I made these to compensate. THESE ARE SOME OF THE BEST BROWNIES EVER. And...they were even better the next day! Head on over to Our Best Bites and read their tutorial they have more photos and fun information.

Ooey-Gooey Peanut-Butter Brownies
Recipe from Our Best Bites

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1 box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (I used the whole bag..lol)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick. Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in PB morsels. No one will tell if you stir in some extras. Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture. Bake at 350 for about 30 minutes. Remove from oven and cool before cutting into squares.

Reese's Peanut Butter Chocolate Cake

2011-06-06T13:58:00.000-06:00

I made this cake as a thank you to our new bishop. He helped us out a TON with our commercial and Mormon Message for girls camp doing lots of editing. He loves chocolate and peanut butter combo so I thought of making him this cake. Turned out great! Next time I am planning on cutting the Reese's cups on the top layer like I did on the bottom layer, I like how it looks better. Also I ended up with a little over one cup of frosting left so I will put more in the middle next time.

Original recipe source

1 box devils food cake (or your favorite recipe)

1 bag Reese’s peanut butter cups (the miniature kind)

Peanut Butter Frosting:
2 cups creamy peanut butter
1/2 cup soft butter
1 1/2 tsp vanilla
1/2 tsp salt
2 cups powdered sugar
2/3 cup whipping cream

Prepare cake according to directions on box. Bake in 2 greased and floured 9″ round pans. Cool completely.

For frosting: Beat together butter, peanut butter, vanilla and salt. Add powdered sugar and enough cream to reach spreading consistency.

To assemble: Place one cake layer on a plate, flat side up. Spread with a layer of frosting. If desired, sprinkle with a few finely chopped Reese’s peanut butter cups. Top with remaining cake layer. Frost top and sides of cake. Decorate with halved Reese’s peanut butter cups. Finely chop any remaining peanut butter cups and sprinkle them in the center.

Summer Pasta Salad

2011-06-01T16:32:00.000-06:00

The perfect addition to a summer bbq or potluck! I love this salad.

12-16 oz pkg colored spiral noodles

1 diced red pepper

1 diced green pepper

1 diced cucumber

sliced olives, I usually do 3/4 of a can
diced mozzarella cheese (optional)

Bernstein's Cheese Fantastico Light Italian Dressing

Boil noodles according to package directions. Do not overboil! Want them a tad chewy. Rinse with cold water and drain well. Add in all other ingredients and toss in a large bowl. Dump a bunch of the dressing over the salad, about 3/4 of the bottle. Sprinkle with lots of Parmesan cheese. Stir and refrigerate.

Best made the night before or the morning before you plan on serving it. Very good when all the flavors meld together overnight. When you take the salad out to serve, freshen it up by shaking in a little more Parmesan cheese and another good amount of salad dressing. I usually end up using the whole bottle. You could also use any other Italian dressing your family likes.

On my Menu

2011-05-28T10:05:00.000-06:00

Here are a few recipes that I want to make soon. I love this time of year and eating lighter and using more fruits and veggies!

Chicken Tostadas (this marinade looks delicious!)

Baked Zucchini with Mozzarella

Fresh Fruit Brushetta with Orange Honey Cream (this will be perfect with all the mangos I am getting in my Bountiful Baskets each Saturday!)

Apple Pie Bars

2011-04-21T22:12:00.000-06:00

I found this recipe for apple pie bars last year and wanted to make them. I made them today, but I altered the recipe a bit. Since I have a lot of homemade apple pie filling in quart jars that I canned, I wanted to use that instead of making a fresh filling. Plus I halved the recipe since I didn't want four dozen bars! Please refer to the original recipe if you don't have apple pie filling at home to use and you want to make it from scratch. Here I will type up how I altered the recipe.

Braden and Chad said they both like these better than regular apple pie!

Crust:
3/4 c. butter, softened
6 Tbl. sugar
1 1/2 c. all purpose flour
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. salt

Topping:
1 1/2 c. quick oats
1 c. all purpose flour
3/4 c. light brown sugar
1/2 tsp plus 1/8 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
3/4 c. cold butter, cut into small cubes

Prepare the crust: Preheat oven to 375 degrees. Line a 13x9.5 jelly roll pan with foil or parchment paper. Using an electric mixer, beat the butter and sugar until light and fluffy, about two minutes. At low speed, beat in the flour, spices, and salt until a soft dough forms. Press the dough over the bottom of the prepared pan. Bake in the center of oven for about 15 minutes or until golden and set. Set on wire rack to cool slightly.

Prepare the topping: In a large bowl, mix the oats and the flour, brown sugar, cinnamon, baking soda and salt. Using your fingers or a pastry tool, put the butter cubes into the oat mixture and crumble together until the mixture resembles a coarse meal. Press the mixture into clumps.

Dump on the quart bottle of your apple pie filling and spread evenly over the crust. Scatter the crumb topping on top, pressing it lightly into the mixture. There will be a lot of topping, don't worry. It will fit. Bake for 30 minutes or until the topping begins to look slightly crispy on top. Let cool and enjoy!

Pistachio Bundt Cake

2011-03-21T22:00:00.000-06:00

I made this cake for dessert on St. Patrick's Day. We had invited a new single sister in our ward over for dinner and I wanted a nice dessert, but festive. It was delicious! It was moist enough that it didn't need frosting. I dusted it with powdered sugar like the photo. You might want to read through the reviews as there are good tips for different frosting's, egg substitutes and such.

Original recipe found at AllRecipes.com

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
7 drops green food coloring (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

Asparagus Chicken Fajitas

2011-03-15T22:09:00.001-06:00

I made this for dinner tonight and I loved it! The rest of my family prefers regular fajitas but I really liked the addition of asparagus and yellow pepper and corn. It was a fast meal as I already had the chicken marinated and grilled, frozen ready to use. Dinner was on the table in under 30 minutes.

Original recipe found at Allrecipes.com

Ingredients:

1 pound boneless skinless chicken

breasts, cut into strips

3/4 cup fat free Italian-style dressing

1 tablespoon vegetable oil

1 pound fresh asparagus, trimmed and

cut into 2 inch pieces

1 medium sweet red pepper, julienned

1 medium sweet yellow pepper, julienned

1/2 cup fresh or frozen corn

1/4 cup diced onion

2 tablespoons lemon juice

1/2 teaspoon garlic salt

1/8 teaspoon pepper

12 (6 inch) flour tortillas, warmed

Directions:

1.	Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
2.	Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.

Oatmeal Pancake Mix

2011-03-12T21:14:00.001-07:00

I have been using this mix recipe for months now, and I LOVE IT. My family loves it too. I got the original recipe here, and you can read more about it. I added my changes in red. This mix is so fast to put together. I keep it in this container pictured here in the fridge. I taped the instructions to the lid so we can remember how to mix them up (mostly for Chad and Braden since they don't make them as often as I do.) Try it...you will love it! Also works great for waffles.

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour (you can omit this and use all wheat flour)
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, (I like to use 1 1/2 c. mix) 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

(no need to buy buttermilk...take 1 c. milk, mix in 1 Tbl. vinegar and let sit for at least 5 minutes.)

Country Pasta with Mozzarella

2011-03-07T19:40:00.001-07:00

8 oz. uncooked rigatoni (I used penne and it was wonderful)
8 slices bacon, cut in 1 inch pieces (I used real bacon pieces from Costco)
2 c. broccoli flowerets
1/2 tsp. minced garlic
2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese (I used real Parmesan)
pinch of cayenne pepper
1/4 c. chopped parsley (I used much less)

Cook rigatoni according to package directions, drain. Meanwhile, in 10 inch skillet, cook bacon over medium high heat until brown. Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crispy-tender.

Add rigatoni and remaining ingredients, except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.

Notes: Since I used bacon pieces I just cooked my pasta, and while it was cooking I steamed my broccoli. When they were both done I added everything together. Really easy and delicious!

Orange Poppyseed Scones

2011-03-07T14:28:00.002-07:00

A friend brought these scones to book club last month. I got the recipe from her to share! Sorry, I don't have a photo. But these are quite tasty! The notes and additions are hers, not mine. I personally haven't made this recipe yet.

2 1/2 cups all-purpose flour
1/3 cup granulated sugar
3 tablespoons poppy seeds
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chilled unsalted butter, cut into 1/4-inch pieces
2 large eggs, divided
5 tablespoons freshly-squeezed orange juice*
2 teaspoons grated orange zest*
1 tablespoon milk

* You may substitute lemon juice and zest for the orange juice and zest.

Preheat oven to 400 degrees F. Spray a large baking sheet with vegetable-oil cooking spray.

In a large bowl, combine flour, sugar, poppy seeds, cream of tartar, baking soda, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.

In a medium bowl, beat (1) one egg lightly with orange juice and orange zest. Add to flour mixture; stir just until mixed.

On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. Using a lightly greased and floured 2- or 3-inch biscuit cutter, cut into rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2-inch thick; continue to cut 3-inch rounds. Space 1-inch apart onto prepared baking sheet.

NOTE: When making scones, work the dough quickly and do not over mix. Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

In a small bowl, combine 1 egg and 1tablespoon milk; brush onto top of scones. Bake 10 to 15 minutes or until golden brown. Remove from oven and serve either at room temperature or warm.

NOTE: I combined some powdered sugar (confectioners') sugar and orange juice together to make a think icing to top the scones after baking. If making Lemon Scones, use lemon juice.

Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Yields 8 to 10 large scones and 12 to 14 smaller scones.

Lemon Poppyseed Muffins

2011-02-21T20:52:00.000-07:00

I have been on the search for a really good lemon poppy seed muffin recipe. I finally found one! I have made these muffins countless times now and they turn out great each time! I found the original recipe on Epicurious and have made it a few different ways. I am typing out here how they turn out for me.

You can also do a powdered sugar glaze on these...I usually don't when I make them for breakfast but it does make them really yummy.

I also need to put a plug in for True Lemon. This stuff is great. I use it a lot when I cook and I don't have to have real lemons or lemon juice on hand. It gives you the directions on the bottle of how much you need to substitute for lemon juice, lemon zest, etc. Chad's sister Tiffani turned me onto it and I love it. Check out their website...there is also True Orange and True Lime. Great for baking! They offer free samples and usually free shipping with a $10 order. Anyway.....here is the recipe.

2 c. white flour
1 tsp. baking powder
1/2 tsp salt
1/4 tsp. baking soda
1 c. buttermilk (1 c. milk & 1 Tbl. vinegar mixed and let sit for 5 min makes your own buttermilk)
2 Tbl. lemon juice (or 1 tsp. True Lemon)
1 c. sugar
1/2 c. (1 stick) unsalted butter at room temperature
1 Tbl. packed finely grated lemon peel (or 1/2 tsp. True Lemon)
2 large eggs
1/8 c. poppy seeds

Position rack in center of oven and preheat to 350°F. Spray three mini muffin pans or line with paper liners. Whisk flour, baking powder, 1/2 teaspoon coarse salt, and baking soda in medium bowl. Whisk buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions. Mix just until blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls.

Bake muffins until tester inserted into center comes out clean, 20 to 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

This recipe makes 16 regular sized muffins for me. The original recipe says 36 mini muffins, but I came out with more mini muffins too.

**You can also substitute 1 c. plain yogurt for the buttermilk. I have done that and they turned out super moist and yummy! I almost prefer it that way.

Chicken Ranch Pizza

2011-02-21T11:23:00.001-07:00

Every other Friday is pizza night at our house. This last week I made this recipe for Chicken Ranch Pizza. I added bacon to it like it says in the notes at the bottom. It was very good! I also used her recipe for pizza crust, which was good. The only change I would make is not use all the dough for the pizza crust. On my pizza stone, that amount of crust was a little much for me. It was a little too "deep dish." If you have a larger stone or pizza pan then it will spread out more.

1 recipe for pizza crust
2-3 chicken breasts
1/2-3/4 cup Ranch dressing
2 cups mozzarella cheese
1 1/2 cups chopped Roma tomatoes
1/4-1/3 cup green onions
1-2 cups cheddar cheese

Cook and shred chicken. Divide crust in half and roll crust out on greased cookie sheets that have been sprinkled with cornmeal. Poke holes all over the crust with a fork. Bake at 425 for 7 minutes. Spread dressing over crust. Sprinkle mozzarella, then tomato, green onions, and chicken. Top with cheddar cheese. Bake 15 more minutes or till crust is lightly browned and cheese is melted.

Notes:
-You can also make this as one large pizza and fill a 15″x10″ pan. Increase the baking time to 20-25 minutes.
-Roma tomatoes work best because they are more meaty and have less juice. If you want to use regular tomatoes, they will work if you follow these steps: Cut the tomato in half. Hold it over the sink in the palm of your hand and squeeze to remove most of the juice and seeds. Then proceed to dice the tomato. If you don’t do this, the juice from the tomatoes will make the pizza soggy. Not so good.
-If you really love garlic, you can add an extra minced garlic clove to the dressing.
-This is also fabulous with cooked bacon crumbled on top of the chicken.

Cowgirl Cookies

2011-02-17T21:42:00.000-07:00

I made these cowgirl cookies twice before Valentines Day. The second time I doubled the recipe. VERY good cookies! Bakerella also shows you how to make them into a super cute jar gift too. Check out her post all about it.

1 1/3 cup all purpose flour, spooned into measuring cup & leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup m&ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 – 1/2 cup chopped pecans
Stir all the dry ingredients in a large mixing bowl.

Add
1 slightly beaten egg
1/2 cup butter (melted slightly in the microwave)
1 teaspoon vanilla

Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even need to use your hands to get everything incorporated. Then roll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet and bake for about 10 minutes in a preheated 350 degree oven. I got about 26-28 cookies out of these.

BBQ Chicken Salad

2011-02-17T21:31:00.001-07:00

We had this for dinner tonight. It was a nice change from regular taco salad. I even made the crispy tortilla strips...so easy and really yummy! They really added to the salad. This recipe is a keeper for us. I am typing the way I made it here as I did change some things, but for the original recipe go to The Sister's Cafe.

1 can Costco chunk chicken, drained and rinsed
3/4 c. bbq sauce
1 head lettuce, chopped (can use any type of lettuce)

1 can corn, drained and rinsed

1 can black beans, drained and rinsed

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

Roma tomatoes, diced..however much you want

guacomole

shredded cheese, Mexican blend or cheddar

crispy tortilla strips (see recipe below)

Stir shredded chicken in with the BBQ sauce until well coated. Of course you can use less or more sauce, it's up to you! Toss together the lettuce, cilantro, corn, beans, and chopped veggies. Top with shredded chicken, cheese and crispy tortilla strips. Drizzle ranch or cilantro lime dressing over salad and enjoy!

*to make crispy tortilla strips simply slice about 10 corn tortillas in narrow strips and place on cookie sheet. Spray with vegetable oil cooking spray and sprinkle generously with salt. Place under the broiler and let bake until crispy and brown around the edges.

Eggs Benedict Breakfast Casserole

2011-02-05T22:16:00.000-07:00

This recipe is AMAZING. We had it for breakfast this morning at our young women leadership training overnighter. Holy cow. I want more just thinking about it. You make it the night before then pop in the oven the next morning. Another leader made it and I wish I took a photo. It was beautiful as well as delicious! She used the small diced ham instead of large Canadian bacon slices. I prefer that myself. You could serve this with or without the sauce. But the sauce is also incredible. This is a new favorite!

Recipe originally found HERE.

6 English Muffins
10 -12 ounces Canadian bacon (2 packages, or use diced ham)
8 large eggs
2 cups milk
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
easy hollandaise sauce

Directions:

Prep Time: 20 mins
Total Time: 1 1/2 hrs

Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
While casserole bakes, make Easy Hollandaise Sauce. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
Makes 10 servings.
NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.

Power Enchiladas

2011-02-02T11:46:00.000-07:00

These enchiladas were amazingly good! I loved them. I knew my kids would be wary with all the green so I halved the recipe. I also used white tortillas to appeal to them. They didn't care for it, but I think these are my new favorite enchilada recipe! Chad even liked them a lot and he doesn't care for zucchini. We rated this recipe 4 out of 5 stars.

Recipe from The Sisters Cafe.

HEALTH ALERT: THESE ENCHILADAS ARE PRETTY DANG GOOD FOR YOU.

With all the irresistible Christmas sweets headed your way, I thought I might throw at least one healthy dish your way. My sis, Melis, got this recipe years ago from a personal trainer/friend. This isn't your typical enchilada dish. It's PACKED with nutrients and I think it still tastes wonderful! In fact, I'm sure you could sneak in a lot more veggies than the recipe even calls for and no one would know the difference. The original recipe called for red enchilada sauce. I make it with green enchilada sauce since I prefer it, and I love it!

Power Enchiladas

Submitted by Amy ~ The Sisters Cafe

Printable Recipe here

4 oz. fat free chicken broth

1 T. canola oil

1 cup chopped onion

1/2 cup chopped green bell pepper

1 cup grated zucchini

2 cups boneless, skinless chicken breast, cooked and shredded

2 T. chopped cilantro

1 1/2 or a little more:) cups grated low fat, part-skim mozzarella cheese

1 (4 oz) can diced green chilies (or use fresh)

4 cloves garlic

1 (19 oz) can green enchilada sauce

8-10 whole wheat tortillas

Sliced black olives (3-5 per enchilada)

Light or fat free sour cream

Preheat oven to 350 degrees F. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper to broth and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove pan from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups of grated cheese (reserving 1/4 cup for later), green chilies, and garlic. Stir to combine.

Layer 1/2 cup enchilada sauce into the bottom of a 9 x 13 dish sprayed with non-stick cooking spray. Fill tortillas with meat and vegetable mixture. Spoon about 1 T. enchilada sauce over meat mixture. Roll tortillas up and turn enchilada seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce (so they don't dry out). Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle enchiladas with remaining 1/4 cup (or a little more:) grated cheese. Bake 10 minutes more until cheese is melted. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. Garnish with olives and sour cream.

Sunday Roast Beef Stroganoff

2011-01-24T21:50:00.004-07:00

My whole family (even Nic) loves this dinner. It is perfect for a busy Sunday. Try it. I guarantee it will be a favorite.

2-3 lb. chuck roast
1 envelope onion soup mix
1 c. water
1 can cream of mushroom soup
1 c. sour cream

Brown roast. Add water and soup mix. Cover and bake in 350 degree oven for 3-4 hours. Remove from oven and stir in soup and sour cream. Serve over hot noodles, rice, or mashed potatoes.

Blue Moose Soup

2011-01-24T11:52:00.002-07:00

1 pkg Jimmy Dean sausage--either spicy or italian

1 onion chopped

1 large can crushed or chopped tomatoes

2-3 cans chicken broth

oregano, cayenne pepper, black pepper, and salt to taste.

2-3 cups cooked rice (can put 1 cup uncooked rice in with soup, but I think it takes too long to cook; easier to cook the rice simultaneously or before hand)

1 can garbanzo beans

1 pkg frozen chopped spinach

1 pkg feta cheese

Cook the sausage and onion together in a large sauce pan. When sausage is done, add the tomatoes, 2 cans chicken broth, garbanzo beans, and spices. Let simmer 10 minutes. Add cooked rice and spinach and simmer until spinach is ready. May want to add additional can of chicken broth if it is too thick. To serve, top with crumbled feta cheese. (It really needs the feta to taste right. So add plenty on top!)

**Keeps well in the fridge for 5-7 days, also freezes well. Over time the rice soaks up a lot of the moisture; for leftovers add a little water and salt.**

Marne's Notes: My friend and fellow YW Presidency member Jennifer made this soup for our Secret Grandma Reveal a few weeks ago. It was so good! She calls it Blue Moose because they copied it from the Blue Moose Restaurant and didn't know what it was really called. Try it...you will love it! I am not normally a fan of feta cheese but it really makes the soup. Don't leave it out!

30+ Free Printable Recipe Cards

2011-01-24T11:30:00.000-07:00

Today I found some really cute printable recipe cards and other freebies relating to the kitchen. There are more than 30 to choose from! Have fun organizing your recipes on pretty cards.

White Chili

2011-01-14T19:24:00.002-07:00

This is one of my favorite crock pot soup recipes, and it's also a Weight Watchers recipe, but its so good you'd never know! This is one of the meals I make to take to anyone in need and it's always a hit!

3 boneless, skinless chicken breasts, cooked and diced
1 c onion, diced
2 cloves garlic, minced
1 can diced green chiles
1 tsp ground cumin
1/2 tsp dried oregano leaves
32 oz carton of chicken broth
3 cans white navy beans, rinsed and drained
1 c shredded Monterey Jack cheese

Add all ingredients to crock pot except cheese. Keep the crock pot on LOW and simmer for as long as you want to. Right before serving, turn off the crock pot and add the cheese. Stir until melted.

Beef Stroganoff with Rice

2011-01-14T19:16:00.004-07:00

Another one from "365 Days of Slow Cooking"! Can you tell I enjoy this cookbook? And why not? It's making dinner for me!

1 1/2 lbs beef stew meat (mine was frozen)
2 T onion soup mix
1 (4 oz) can mushrooms, drained
1 can Cream of Mushroom Soup
1/2 cup sour cream
4 oz cream cheese

In 2-3 quart slow cooker, mix stew meat and dry soup mix until evenly coated. Top with mushrooms and soup. Cover and cook on LOW for 7-8 hours. About 30 min before serving, cook rice. Just before serving, stir sour cream and cream cheese into beef mixture until smooth. Serve over rice.
(Mine cooked in about 3 hours on LOW in my quirky crock pot!)

Slow Cooker Sweet & Sour Chicken

2011-01-14T19:11:00.003-07:00

Another recipe from "365 Days of Slow Cooking"! This one is really yummy!!

4 boneless, skinless chicken breasts (mine were frozen)
1 cup Catalina dressing
1 cup apricot jam
1 packet onion soup mix

Place chicken in slow cooker and combine other ingredients in a small bowl. Pour sauce over the top of the chicken. Cook on HIGH for 3 hours and serve over rice.
(Since my crock pot cooks faster, I cooked on LOW for 3 hours and it was perfect!)

Chicken A La King

2011-01-14T18:54:00.003-07:00

This recipe is from one of my new cookbooks, "365 Days of Slow Cooking" which I love! The author is Karen Petersen and it's got lots of great crock pot recipes! I modified this one slightly - my modifications are in parenthesis.

3 lbs chicken tenders, cut in half (2 lbs)
1 16 oz package baby carrots (1/2 pkg)
2 red bell peppers, chopped (1 pepper)
1 onion, chopped
3 garlic cloves, minced (1 garlic clove)
1 8 oz. pkg cream cheese, cut into cubes
2 jars Alfredo sauce, (1 jar)
1 cup milk
1 can Cream of Chicken Soup
1 tsp dried basil leaves
1/8 tsp pepper
Hot cooked noodles, mashed potatoes, biscuits or rice

Place chicken in 5-6 quart slow cooker. Add carrots, bell peppers, onions and garlic; mix gently. In food processor or blender, combine cream cheese with Alfredo sauce and milk; process or blend until combined. Pour into large bowl and add cream of chicken soup, basil and pepper. Mix well. Pour sauce into slow cooker. Cover and cook on LOW for 7-9 hours or until chicken and vegetables are tender. Serve over hot cooked noodles, potatoes, biscuits, or rice.
Angela's way: my crock pot tends to cook fast, so I usually put any meat I'm cooking into the crock pot frozen. So my chicken tenders were frozen pieces when I added them. Frozen meat makes more tender and juicy meat, I've found. The amount I did in my crock pot, with my modifications, cooked in 4 hours on LOW in my crock pot. The chicken was perfect - tender and juicy and the sauce was delicious! One of the cooking tips for using a crock pot that Karen suggests in this cookbook, if your crock pot is 1/2 full, it will cook the best.

Quick and Easy Italian Vegetable Soup

2010-11-23T14:35:00.003-07:00

This recipe is from my cookbook called Fix It and Forget It, feasting with your slow cooker. I love this soup...filling, delicious, and warm on a cold winter day.

1 lb. ground beef or turkey, browned and drained (I used 1/2 lb)
3 carrots, sliced (I grate mine)
4 potatoes, peeled and cubed (I leave the peel on mine)
1 small onion, diced
1 tsp garlic powder
1 tsp Italian seasoning
3/4 tsp salt
1/4 tsp pepper
15 oz can diced Italian tomatoes or 2 fresh tomatoes, chopped
6- oz. can Italian flavored tomato paste
4- 1/2 c. water
1 qt. beef broth

Combine all ingredients in slow cooker. Cover and cook on high for 3-4 hours or on low for 6-8 hours or until vegetables are tender.

NOTE: This is a great recipe to use frozen tomatoes in. I freeze most tomatoes from my garden instead of canning them and they are great for soups.

Eggs, Bacon, & Hash Browns Quesadilla

2010-11-04T16:57:00.003-06:00

I found this recipe in Parade magazine in August and I knew I had to try it. The kids wouldn't want it but Chad and I would! I made it recently and WOW...this is a good breakfast! I used frozen cubed hashbrowns and bacon bits from Costco that sped up the process. I also used regular chili powder.

Hash Browns
1 large Idaho potato, scrubbed
4 Tbsp canola oil
1 small Spanish onion, halved and thinly sliced
Salt and fresh black pepper
1 Tbsp ancho-chili powder

1. Place potatoes in a medium pot of salted water. Bring to a boil and cook 3/4 through, 15 to 20 minutes. Drain, cool, peel, and coarsely grate.

2. Heat 2 Tbsp of oil in a large nonstick sauté pan over medium heat. Add the onions; season with salt and pepper. Caramelize, stirring, about 8 minutes. Transfer onions to a plate; return pan to heat.

3. Heat remaining 2 Tbsp of oil in the sauté pan over high heat. Add the potatoes and cook, stirring occasionally, until golden brown. Stir in the ancho powder, onions, and salt and pepper; cook until warmed through.

Scrambled Eggs
1 Tbsp unsalted butter
4 large eggs
Salt and fresh black pepper

Melt butter in a nonstick sauté pan over medium heat. Crack eggs into a bowl and whisk; season to taste. Cook, stirring with a spatula, until soft mounds form, 2 minutes. Set aside.

For assembly
Eight 6-inch flour tortillas
1 cup grated low-fat Monterey Jack cheese
Hash browns
8 slices turkey bacon, diced and cooked until golden brown
2 Tbsp canola oil
1 tsp ancho-chili powder
Scrambled eggs
1/2 cup prepared mild salsa
Cilantro leaves, optional

1. Preheat oven to 425°F. Place 4 tortillas on a work surface. Divide the cheese, hash browns, and bacon among the tortillas. Top with the remaining tortillas, brush with oil, and sprinkle with the ancho powder.

2. Transfer quesadillas to a baking sheet. Bake until golden brown and cheese has melted, 8 to 10 minutes. Remove from the oven; cut quesadillas into quarters. Top each with some of the eggs and salsa. Garnish with cilantro, if desired.

Serves 4. Per serving: 660 calories, 58g carbs, 27g protein, 250mg cholesterol, 36g fat, and 5g fiber.

Baked Oatmeal

2010-11-04T16:45:00.005-06:00

Awhile ago I found this great recipe blog, Two Peas and Their Pod. I tried this baked oatmeal recipe a few weeks ago and I loved it! The kids weren't crazy about it but liked it okay. I liked how everyone's breakfast was done in one dish. I added the extra cinnamon like she suggests. An 8x8 pan was defiantly enough for our family. Here is the recipe copied from their site:

You can double this recipe if you want to make a big batch, in a 9×13 pan. The 8×8 is plenty for us. Don’t forget to play around too, there are lots of fun add ins for oatmeal. Try other dried fruits, berries, apples, nuts, coconut, nut butters, etc. Have fun and enjoy!

Baked Oatmeal

2 cups uncooked old fashioned oats
1/3 cup packed light brown sugar
1-2 teaspoons of cinnamon (I like a lot)
1/4 teaspoon salt
1/4 cup raisins
2 T dried cranberries
1 teaspoon baking powder
1 1/2 cups milk (I use skim)
1/2 cup applesauce
1 1/2 tablespoons butter, melted
1 large egg, beaten
1 teaspoon vanilla

1. Preheat oven to 350°.

2. Combine the dry ingredients in a large bowl. Combine the milk, applesauce, butter, egg, and vanilla in a separate bowl. Add milk mixture to oat mixture; stir well.

3. Pour oat mixture into an 8-inch square baking dish coated with cooking spray.

4. Bake for 20 minutes or until golden.

This is an easy recipe to double, so if you are serving a crowd, double and bake in a 9 by 13 pan. Bake for double the time. Serve warm.

If you want to add toppings you can-nuts, fruit, brown sugar, cinnamon, milk, etc. I always add a dash of cinnamon to my bowl!

Peppered Meatballs with Dill Sauce

2010-11-01T11:01:00.003-06:00

This was a recipe I tried last week and it is DELICIOUS! Chad loves this, even as leftovers. And that is HUGE! He is not normally a leftover guy. The meatballs are fantastic, I think it is now one of my favorite meatball recipes.

I only put in half the pepper in the meatballs and half the dill. And the flavors were strong enough for us. But here is the original recipe.

Peppered Meatballs with Dill Sauce
1 1/2# lean hamburger
3/4 cup quick oats
1 egg
1/4 cup finely diced onion
1/4 cup milk
1 tsp salt
2 tsp ground pepper
1 tsp Worcestershire sauce
2 Tbsp ketchup
1 Tbsp dry parsley

Mix all ingredients. Form in balls and place on a greased cookie sheet. Line with foil for easier clean up. Bake at 400 for about 18 minutes, shaking occasionally.

Sauce:
1/4 cup butter
7 Tbsp flour
2 cups chicken broth
2 cups milk
2 tsp dry dill
1/2 tsp salt
1/2 tsp pepper

Melt butter in a large saucepan or dutch oven over medium heat. Whisk in flour, then broth and milk. Whisk and cook till bubbly. Boil for at least 1 minute, stirring constantly. (Don’t skip this step or your sauce will have a floury taste. Not good.) Stir in seasonings, then hot meatballs. Serve over hot pasta.

Reese's Peanut Butter Bars

2010-11-01T10:55:00.001-06:00

WARNING: These babies are impossible to stay out of. Your tummy will thank you, your hips will not.

Head on over to the original recipe site for more photos, tutorial and other info.

No Bake Reece's Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

*Tip: Love this tip from one you readers! Instead of adding shortening to the chocolate topping, add a scoop of peanut butter. That will prevent the top from getting solid and it will taste yummy!

Roasted Red Pepper Hummus

2010-09-12T13:57:00.002-06:00

I got this recipe a few years ago from a friend in my ward. It is amazingly delicious. And much better than store-bought hummus!

1 ½ cups cooked or one 15oz can garbanzo beans (chickpeas), drained and rinsed.
¼ cup tahini (sesame paste)
3 tablespoons fresh lemon juice
2 garlic cloves, chopped
½ teaspoon sea salt
3 ½ oz roasted red peppers (from a jar)

Place beans in a food processor or blender and process until smooth. Add the remaining ingredients and process until smooth and well blended. Place in an tightly covered container and refrigerate. Flavors will blend and develop more when refrigerated. Hummus will keep for up to a week. Serve as a dip with whole grain crackers or vegetables, or use as a sandwich filling in pita bread.

Ice Cream Cake

2010-08-16T11:49:00.002-06:00

I made this cake for Chad's birthday last week. It was delicious! Super easy too. I got the recipe from Kraft.

24 OREO Cookies, divided

2 cups Strawberry ice cream, softened (I used vanilla instead)

2 cups thawed COOL WHIP Whipped Topping, divided

2 cups Chocolate ice cream, softened

2 Tbsp. Hot fudge ice cream topping (I used crushed oreos instead)

LINE 9-inch round pan (I used a 10 in springform pan. Didn't have to use the plastic wrap) with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.

FREEZE 4 hours.

REMOVE dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.

Tradition: Fresh Cookies on the First Day of School

2010-08-11T12:23:00.004-06:00

One of my favorite traditions is making cookies for the kids on the first day of school. When they come home I dish them up with warm cookies and a cold glass of milk as they tell me about their day.

Today is the first day of school for us! I made my normal Oatmeal Chocolate Chip Cookies, only I put in mini m&m's instead of chocolate chips. YUMMO!

Oatmeal Chocolate Chip Cookies

1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
2 c. flour
1 tsp soda
1 tsp salt
1/2 tsp baking powder
1 tsp vanilla
2 c. oatmeal (quick or regular)
1/2 c. chocolate chips (or more if you like!)
1 c. coconut (optional)

Cream together shortening and sugars. Add eggs and vanilla. Mix up dry ingredients in a separate bowl. Add to wet ingredients. Add in chocolate chips. Mix together well. Bake at 350 degrees for 7-10 minutes. Makes about 3-4 dozen.

Red Potato Salad

2010-08-07T16:30:00.002-06:00

This is the potato salad from the family reunion.

3 lbs. red potatoes cubed
1/2-1 c. real bacon pieces or crumbled bacon
1/2 c. sliced green onions
1/2 c. mayonnaise
1/2 c. salad dressing (Miracle Whip)
1/2 c. Ranch dressing
Salt and Pepper
Milk (Add enough milk to get dressing to a heavy cream consistency.)

Cook potatoes until tender, about 20 minutes. Cool completely or rinse in cold water. Gently toss potatoes with bacon and green onions. Make dressing using the mayonnaise, salad dressing, and Ranch dressing. Add enough milk to achieve a heavy cream consistency. Add salt and pepper. Toss potatoes with dressing, using only enough dressing to coat potatoes well. Chill.

Black Bean Salsa

2010-08-07T16:21:00.002-06:00

This recipe is so fresh and delicious. I get recipe requests everytime I take it somewhere. We used it for a stake luncheon a few years ago and I can't tell you how many recipe requests I got.

1 (12 oz.) can mexicorn or shoepeg corn
1 (15 oz.) can black beans, rinsed and drained
1 med. red or orange bell pepper chopphed
1/2 c. sliced green onions
1/2 c. red onion
2 cloves garlic, minced
1 jalapeno, seeded and chopped
2 med. tomatoes, chopped
3/4 c. Italian dressing
1/2 tsp. chili powder
2 Tbls. fresh lime juice
1 Tbls. fresh cilantro, chopped

Combine all ingredients. Refrigerate 1/2 hour for all the flavors to meld. Serve with tortilla chips. You will love it!

Strawberry Watermelon Slushie

2010-07-05T13:42:00.003-06:00

Another favorite recipe from Our Best Bites!

Strawberry-Watermelon Slushie
Recipe from Taste of Home

2 cups cubed seedless watermelon
1 pint fresh strawberries, halved (I actually used a little less than a pint. Maybe 3/4 of it)
1/3 C sugar
1/3 C fresh lemon juice
2-4 C ice cubes
In a blender, combine the watermelon, strawberries, sugar and lemon juice; cover and process on high until smooth. With blender running, gradually add ice cubes until desired consistency is reached. Pour into chilled glasses and serve immediately.

Yield: 5-7 cups

Marne's Tips: I used frozen strawberries and omitted the ice. Worked great! These are FANTASTIC! I froze the whole batch into popsicles. This was the perfect way to use up watermelon.

Pina Colada Salad

2010-06-30T17:03:00.003-06:00

I had this salad at a friend's house over Memorial Day weekend - SO GOOD!! This is now my new favorite salad!

(Recipe found in cookbook called, "Stir, Laugh, Repeat")

1 pineapple, peeled, cored, and chopped into small pieces (or 3, 20-oz cans chunk pineapple, drained)
1 cup flaked coconut
2 kiwi fruit, peeled and chopped into small pieces
1 can frozen pina colada mix (Bacardi is the best brand - it's thicker than the others)

Mix everything together. Refrigerate at least 2-3 hours so the flavors can blend.

You can add - strawberries, seedless grapes (red & green), or blueberries. The only fruit not to add is cherries because their flavor will overpower the other flavors.

Salad can be served over cake or ice cream. It's also great over cottage cheese.

Chicken Pesto Pasta

2010-06-11T15:17:00.004-06:00

Another new recipe...and another yummy hit! This was fabulous. Note that it is better fresh. The leftovers tend to get clumpy.

Chicken Pesto Pasta by Make and Takes
(go to the link for more pics and tutorial)

Recipe for Chicken Pesto Pasta – makes 4 servings

3/4 cup heavy cream
1/4 cup pesto – in the summer I make it with Homemade Basil Pesto
1/4 cup grated parmesan
salt and pepper to taste
1/2 box cooked pasta – we’ve got bowtie
3 cups cooked chicken shredded or cubed

Cook and prep your chicken and pasta to your liking and combine in a bowl. Set aside.

For the sauce, bring your heavy cream to a boil, stirring constantly, it will come to a boil fast. Let this boil on medium heat for 4-5 minutes until it thickens up. Add your pesto and stir. Add your parmesan and stir until most of the cheese is melted in the sauce. Add your salt and pepper, not too much as the pesto and cheese have a lot of flavor by themselves.

Pour your pesto cream sauce over the chicken and pasta, and stir to combine.

Baked Creamy Chicken Taquitos

2010-06-11T15:06:00.003-06:00

I have been trying a lot of new recipes lately. This one was a hit with everyone...even ALL my kids! Surprise, surprise! They were a snap to make also since I used canned chicken from Costco. Love that canned chicken.

Chad grew up eating taquitos but they are so bad for you. I love this recipe since it makes them so much healthier!

Baked Creamy Chicken Taquitos by Our Best Bites
(go to the link for more complete pictures and tutorial)

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I used cheddar and it was fine)

small corn tortillas (and actually, flour ones are really good as well) (I used corn)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

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

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. (I did the paper towel thing and it is important to do if you use corn tortillas! Worked like a charm.)

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

I forgot to write down how many this recipe makes, but I remember being happy that it made exactly the amount of tortillas I had and I think that was 16. I'll make sure to double check next time I make them!

Homemade Granola Bars

2010-05-31T15:03:00.001-06:00

Here is a simple recipe that we love. I really like the versatility with homemade granola bars. You can add in anything you want to make it just perfect. I made this batch this morning and it made a great mid afternoon snack.

5 cups quick oats
1 cup coconut
1 cup almonds, chopped (I like them chopped small)
1 cup dry milk
1 cup honey
1/2 cup oil
1 tsp. salt
1-2 tsp. vanilla extract

Then decide what you want in your granola bar. Some good things to add are:
mini m&m's, raisins, chocolate chips, craisins, small apple chips, sunflower seeds, etc. Add as much as you want to the recipe.

Mix all ingredients together well. I like to use my hands to get it all mixed up really well. Then press into a large cookie sheet and bake at 300 degrees for 30 minutes for chewy bars, 45 minutes for crunchy bars. Cut into bar shape while still warm and let cool in the cookie sheet for a few hours. When they are cool, cut and store them in an airtight container. Makes approximately 44 granola bars.

Pizza Rolls

2010-05-26T20:48:00.003-06:00

We had these for dinner tonight and they were so delicious! They looked so good and tasted even better! This is another great recipe from sisterscafe.blogspot.com. I'm sure it will be a big hit with all your kids.

Pizza Dough
1 c warm water
1 tsp sugar
1 Tb (1/4 oz package) active dry yeast
3 Tbsp olive oil

2 ½ c flour
1 tsp salt

Put warm water in bowl. Stir in sugar and yeast and let proof for 1o minutes. Stir in rest of ingredients. Mix until a ball, knead 10 minutes by hand or 5 minutes in mixer. Let rise for 1.5 hours. Roll out and arrange pizza toppings on top. Bake in 400 degree oven (on preheated pizza stone for best results).

Pizza dough, raw (see above)
mozzarella cheese, shredded or cubed

pepperoni, cut into fourths

1/2 green bell pepper, diced small

1/2 small onion, diced small

1/4 cup chopped olives

Roll pizza dough out into a large rectangle. Using a pizza cutter, cut into 12 pieces. Layer the toppings in the center of each square of dough; about 2-3 Tb total of toppings on each. Now stretch and fold the dough around the toppings, pinching to seal edges. This is the tricky part - the more toppings you use, the harder it gets to tuck them all within the dough! (fyi: pepperoni and cheese or ham and pineapple are much easier, as you can imagine.) Now place seam side down in a lightly greased casserole dish or glass baking dish. Brush with olive oil and sprinkle generously with garlic salt and Italian seasoning. (oregano, basil and thyme, etc) Bake in a 400 degree oven for 25-30 minutes or until rolls are light brown. Serve with your favorite marinara sauce for dipping. Dig in and have fun!
We just used some Ragu spaghetti sauce to dip these in and it was great (instead of marinara). I think it is a good idea to let them rise for a little bit after you get them rolled and in you baking dish.

Garlic Black Beans

2010-05-26T20:31:00.004-06:00

Another yummy recipe from sisterscafe.blogspot.com. I've always loved black beans, but was never sure how to prepare them. Well, let me tell you, this is a great way! They are so tasty. The original recipe has them as part of a shredded sweet pork salad (like from Costa Vida), but they are also great alone or with Cilantro Lime Rice.

1 can black beans, drained and rinsed

1/3 c tomato juice

2 cloves garlic, minced (1 tsp)

1 tsp cumin

2 Tb canola oil

1/2 tsp salt

2 Tb chopped cilantro

Heat oil then add garlic until cooked (it turns brown) and cumin. Add rest of ingredients and serve warm.

Be careful when adding the garlic to the hot oil. When I made in the first time I kept waiting for the garlic to "pop" like it said in the original recipe and before I knew it the garlic was black and charred!

Honey Lime Enchiladas

2010-05-26T20:13:00.005-06:00

I found a delicious food blog from a family of LDS sisters called sisterscafe.blogspot.com. They have so many wonderful recipes and ideas. I made this for Neal and Marilyn when they came to visit last week and they both loved it (post heart surgery and all). Marilyn was astonished at how much he ate while out on the road!

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!

Instead of letting the cooked meat soak in the sauce, I threw the raw meat and sauce in the crockpot together and let them cook for a few hours on high.

Cheesy Roll Ups

2010-04-24T15:13:00.003-06:00

Recipe from A Thrifty Mom

1 box lasagna noodles
1 jar spaghetti sauce

Cheese Mixture:
1 16 oz pkg ricotta cheese
1 1/2 c. fresh grated parmesean cheese (set aside 1/2 cup for the top)
2 c. mozzarella cheese, grated
1 large egg
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
2 Tbl. parsley, fresh or dry

Start cooking your pasta. Put the noodles in a large pot. As they soften up you can slide them down into the pan so they are totally covered with water. Just don't push them as you don't want them to break. Cook them for 10 minutes. (while they are cooking make the cheese mixture). Do not overcook! When done drain and rinse so they are cool enough to handle. Pour the spaghetti sauce in your baking dish.

In a bowl add all the cheese mixture ingredients. Mix until well blended. Lay out the noodles and pat them dry with paper towels. Spread the filling mixture out in a flat layer over the noodle. Leave the last inch open so the noodle will stick together. Roll it up and place seam side down in a pan with the spaghetti sauce. Sprinkle the 1/2 c. parmesean cheese on the top. Cover with foil and bake at 350 degrees for 35 minutes, then another 10 minutes without foil for a total of 35 minutes.

When I make this I put the other half in a foil disposable pan and cover with foil to freeze. I write the directions & label it on top in a permanent marker so I don't forget what's in there or how to bake it.

Blueberry Jello Salad

2010-04-12T07:42:00.002-06:00

This is the jello salad that I have made for a few family get togethers. Indira has asked me a few times for the recipe and I am finally posting it! This jello salad is like Nate's family's orange jello salad to my family. We all love it and it is almost at every family get together!

(1) 6 oz. Box Raspberry Jello
(1) 20 oz. Can Crushed Pineapple, undrained
(1) Can Blueberry Pie Filling

Dissolve jello in 2 c. boiling water and stir until well dissolved, about 2 minutes. Stir in the pineapple and pie filling and pour into a greased 9x13" pan. Refrigerate until set. Top with delicious topping below.

(1) 8 oz. Cream Cheese (can use low or no fat varieties), room temperature
1 c. Sour Cream
1/2 c. Sugar

Beat together cream cheese and sugar, then beat in sour cream. This can sometimes be a little lumpy, but it seems like warming the cream cheese to room temperature and using beaters usually does the trick.

Best Ever Brownies

2010-02-21T13:35:00.004-07:00

I took these to Matt's report dinner last week and Marne asked me to add the recipe to the blog. These are the only brownies I have ever made since I was a teenager. They are so yummy and turn out perfect every time.

1 c. melted butter
2 c. sugar
1/4 c. cocoa
4 eggs
2 tsp. vanilla
1 1/2 c. flour
1 tsp. salt

Mix butter, sugar, and cocoa. Add eggs. Mix well. Add remaining ingredients. Pour into 9x13 pan. Bake at 325 degrees for 38 minutes. Frost or sprinkle with powdered sugar.

Brownie Pudding Cake

2010-02-10T21:28:00.004-07:00

This is a great chocolate dessert to serve with ice cream or whip cream. It looks really watery when you put it in the dish but it thickens up nicely and is so yummy served warm. It is so easy because all the ingredients you usually always have on hand. I used to make this all the time when we were first married and had no money to buy extra ingredients.

Pudding Layer
1 c. flour
3/4 c. sugar
3 Tbl. cocoa
2 tsp. baking powder
1/2 tsp salt
1/2 c. milk
2 Tbl. butter, melted
1 tsp vanilla
1/2 c. chopped nuts (optional)

Topping
1 c. sugar
1/4 c. cocoa
1 1/2 c. boiling water

1. Mix pudding ingredients. Spread into an 8 inch square baking pan.
2. Mix topping ingredients, then pour onto the pudding layer. Don't mix together!
3. bake at 350 degrees for 45 minutes.

Grandpa's Swedish Pancakes

2010-01-22T22:52:00.004-07:00

The BEST you will ever eat!

9 eggs
1 c. buttermilk
1 can evaporated milk
1 1/2 c. flour
1/2 tsp. salt
1/4 c. sugar
1 cube butter, melted

Beat eggs, add buttermilk and evaporated milk. Blend in flour, salt, sugar. Add melted butter. Heat skillet to med. Add a pat of butter. Pour butter into pan and spread thinkly. Cook until set.

Buttermilk Syrup

2010-01-22T22:47:00.004-07:00

Warning: Once you make this your family may never let you go back to maple again. It is so buttery and yummy.

1 c. sugar
1 cube real butter
1/2 c. buttermilk
1 tsp. Karo
1/2 tsp. baking soda
1 tsp. vanilla

Combine all ingredients except vanilla. Boil on medium heat for 5 minutes. Remove from heat and add vanilla.

Creamy White Chili

2010-01-22T11:01:00.005-07:00

1 rotisserie chicken, shredded or 1 lb. boneless, skinless chicken breasts, cut into cubes & cooked 1 med. onion, chopped
1 1/2 tsp. garlic powder
1 Tbls. vegetable oil
2 cans (15.5 oz. each) great northern beans, rinsed and drained
1 can (14.5 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. heavy whipping cream

In large saucepan, saute onion until soft. Add chicken, beans, broth, chilies and seasonings. Bring to a boil.

Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve top with cheese if desired.

Ravioli Soup

2010-01-22T10:49:00.002-07:00

1 lb. hamburger
2 c. water
1 can (14.5 oz.) crushed tomatoes, undrained
2 cans (14.5 oz.) Italian-style diced tomatoes (I blend slightly)
1 can (6 oz.) tomato paste
1 1/2 c. chopped onion
2 cloves garlic, minced
1/2 tsp. salt
1/4-1/2 tsp. pepper
1 pkg. ( 9 oz.) refigerated cheese ravioli
1/4 c. grated Parmesan cheese

In large pot or dutch oven, cook hamburger over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, garlic, and salt and pepper. Bring to boil. Reduce heat; covler and simmer for 30 minutes.

Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Top with Parmesan cheese.

Sugar Cookie Bars

2010-01-22T10:27:00.004-07:00

The deliciousness of sugar cookies without the work!

1 c. butter, room temperature
2 c. sugar
4 eggs
2 tsp. vanilla
5 c. flour
1 tsp. salt
1/2 tsp. soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. Whisk dry ingredients together and add to wet mixture just until combined. Spread on a greased 13-by-18-inch baking sheet. Bake at 375 degrees for 10-15 minutes, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

I love cream cheese frosting for these, but here's another yummy choice:

Frosting:

1/2 c. butter; room temperature
1/2 c. shortening
1 tsp. vanilla
pinch of salt
4 c. powdered sugar
5 Tbls. milk
food coloring

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar, then add milk and mix until smooth and spreading consistency. Frost.

Chicken and Cheese Enchiladas

2010-01-22T10:15:00.004-07:00

This has a fresh, yummy tomatillo sauce that's different from other recipes.

1 sm. red onion
1 1/2 lb. tomatillos, husked & seeded
1-2 serrano chile peppers, stemmed & seeded
1/2 c. chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 c. shredded rotisserie chicken
2 1/2 c. shredded Monterey Jack cheese
1/3 c. fresh cilantro
2 Tbls. extra-virgin olive oil

Preheat the broiler. Slice the onion in half. Place on a foil-lined baking sheet along with the tomatillos and serannos and broil until the vegetables are soft and slightly brown, 7-10 min., turning as needed. Transfer the begetabbles and any liquid to a blender, add the broth and puree. Season with 1/2 tsp. salt and the sugar.

Meanwhile, stack the tortillas, wrap in damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas sise by side in a lightly oiled 9-by-13 inch baking dish and brush with the 2 Tbls. olive oil. Broil until crisp and golden, 3 minutes.

Put the tomatillo sauce over the enchiladas and top with remiaing 1/2 c. shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3-5 minutes. Garnish with cilantro

Crockpot Chicken Tortilla Soup

2010-01-21T12:15:00.002-07:00

I found this recipe somewhere online last week as I was searching for recipes. OH MY GOSH this soup is to die for!!! My photo isn't very good....but trust me...this soup is something your whole family will LOVE! So easy too! Love crockpots!

3-4 chicken breasts (I used 3)
1 clove garlic
1/2 large onion. chopped
2 Tbl butter
2- 14oz cans chicken broth
1 pkg chicken gravy
1-14 oz can tomatoes (I blended mine up)
1 cup salsa
1 Tbl. cumin
1 tsp salt

Throw everything in the crockpot and cook on low for 5-7 hours. I even used frozen chicken breasts. Easy! Take out chicken and shred, then replace back into soup. Serve with crushed chips on top, grated cheese and sour cream. Serves 6-8.

Chewy Chex Mix

2010-01-16T14:44:00.003-07:00

1 c. corn syrup
1 c. sugar
3/4 c. butter

Bring to a boil, and boil for 2 minutes. Pour over the following ingredients, previously mixed in a large bowl:

1 box corn chex
1 box golden grahams
1 c. sliced almonds
1 c. coconut

Stir together well and enjoy!

Note: We love this mix at our house! Every year when chex cereal goes on sale (close to or around the holidays) I buy a few boxes to make this. I can get golden grahams cheap too with double coupons and everything else I have in my pantry. Beware...it's addicting!

Banana Muffins

2010-01-03T09:44:00.003-07:00

This recipe is from my friend Coralee. Her family loves this recipe and now we do too! It was an instant favorite. Try her suggestion at the bottom...it really is good!

1 3/4 cups flour
1/2 c. white sugar + 1/4 c. brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt or sour cream (I use sour cream)
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 large or 3 small)

*In a large bowl combine flour, sugars, baking powder, baking soda and salt. In another bowl, combine and stir the egg, oil, yogurt (or sour cream) and vanilla. Stir into dry ingredients just until moistened. Fold in mashed bananas. Try not to overstir. Just moisten all ingredients. Can add chocolate chips. (We like them better without chocolate chips.) Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

*Oh, and I always sprinkle a dot of sugar on the tops before baking just for visual effects and a yummy top crust. Just takes a sprinkle.

Mom's Famous Homemade Whole Wheat Bread

2009-12-16T07:16:00.001-07:00

Dissolve:
6 c. very warm water
2 Tbl. salt
1/2 c. canola oil
1 c. honey (about)

Add:
1/2 c. gluten flour
6 c. wheat flour (I like white wheat)
1 Tbl instant SAF yeast

Knead until well blended. I use a Bosch mixer to mix everything up. Add about 6 more cups of wheat flour and mix in the mixer or knead until a good consistency, smooth and pliable. Usually around 10 minutes. Mold into loaf pans. Makes 3 large loaves. Let rise until dough is at the top of the pans. Bake at 350 degrees for 35-40 minutes or until done.You can also use white and red wheat flour together, half and half, this also turns out well.

Orange Jello Salad

2009-12-15T20:36:00.002-07:00

This recipe is a Southwick favorite! And a MUST at Thanksgiving dinner. We usually have to quadruple the recipe. Seriously.

1 lrg. pkg. vanilla pudding (cook pudding, not instant)
1 lrg. pkg. orange jello
1 8 oz Cool Whip, thawed (if you use light cool whip it may not set up as good)
1 or 2 cans mandarin oranges
2 c. hot water
2 c. cold water

Mix vanilla pudding with 2 cups water and bring to a boil. Sprinkle large package of orange jello into pudding until dissolved. Add two cups cold water. Stir and put in fridge until jelled slightly. Whip in Cool Whip well. Add drained oranges, as much as you want. Stir all together and refrigerate until set up completely.

Mom's Molasses Crinkles

2009-12-15T20:35:00.002-07:00

Mom's famous recipe. I loved baking these growing up. YUM!

3/4 c. shortening
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
3/4 tsp. baking powder
2 tsp soda
1/4 tsp salt
1/2 tsp cloves
1/2 tsp ginger
1 tsp cinnamon

Sift dry ingredients together, then add to other ingredients that have been blended together well. Mix well. Roll into balls. Dip the top of each ball in sugar. Bake at 375 degrees for 6-7 minutes or until crinkly on top. Chill dough if too soft to roll into balls at first.

Jello Supreme

2009-12-14T13:06:00.003-07:00

1 large box orange jello
1 small box instant lemon pudding

Make the jello as if you were making jello. Make the pudding as if you were making pudding. Whisk the two together and refrigerate until set. Top with Cool Whip. Serves 6.

Broccoli Salad

2009-12-11T16:31:00.001-07:00

I got this recipe from Chad's new employee today. She brought it to the company Christmas party and I LOVED it! I even brought some home. It is so good!

Ingredients:

* 2 bunches broccoli, florets only (5 to 6 cups florets) - I chop up the tender part of the root too or can save for later
* 2 bunches chopped green onion - use the green tops too
* 1/2 cup raisins
* 1/2 cup chopped roasted almonds
* 10 to 12 slices bacon, fried and crumbled or 2 TB Bacos bacon bits(for vegetarian style)

* Dressing:
* 1 cup mayonnaise
* 2 tablespoons balsamic vinegar or more to taste
* 2 teaspoons sugar

Preparation:
Separate florets from broccoli stalks - I like to shave and chop them off the stalk - giving a size variation in the salad. Save the remainder of the broccoli for another use or freeze for later. Combine salad ingredients; mix well with dressing mixture. Chill and serve.

Teryaki Chicken Spinach Salad

2009-12-05T21:17:00.002-07:00

In a blender combine:

1 c. oil

2/3 c. teriyaki sauce

2/3 c. white wine vinegar

6 T. sugar

1/2 t. salt

1/2 t. pepper

Marinate in above mixture overnight or at least a few hours:

16 oz. bowtie pasta (cooked al dente or less)

2-3 c. cooked and shredded chicken

Combine with chicken and pasta just before serving:

9 oz. fresh spinach

6 oz. bag of craisins

2-3 small cans mandarin oranges, drained

2 - 8 oz. cans sliced water chestnuts, drained

1 bunch green onions, diced

1/4 c. sesame seeds, toasted

6 oz. honey roasted peanuts (optional - can leave them in a bowl for each person to add their own)

NOTE: I had this for part of the baptism dinner tonight with Chad's family. His sister made it. This salad was AMAZING! This recipe makes a huge bowl, probably enough for at least 8 people.

Banana Sour Cream Cake

2009-12-05T21:06:00.002-07:00

1 pkg. (2-layer size) yellow cake mix

3 eggs

1 cup mashed ripe bananas (about 3)

1 cup sour cream

1/4 cup oil

1 pkg. (8 oz.) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 pkg. (16 oz.) powdered sugar

1 cup finely chopped walnuts

Heat oven to 350°F. Beat first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.

Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely in the pan .Beat cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.

Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.

NOTE: I made this for our niece's baptism dinner today (on Chad's side). The cake was one of the moistest cakes I have had. It was delicious, and everyone raved! Not to mention it looks fabulous. :) I also sprinkled a light amount of walnut crumbs on the top to make it look pretty. This is a great recipe for a crowd or dinner party. You can't go wrong here!

Raspberry Jello Salad

2009-12-02T14:57:00.000-07:00

This is the recipe from the family reunion last year in Boise.

Small cottage cheese
Small box Jello raspberry
Small cool whip
Small pkg frozen raspberries

Mix cottage cheese and jello. Stir in cool whip. Add frozen fruit. Refrigerate at least 1/2 hour. Stir before serving.

You can also do this with strawberries/jello in place of the raspberries.

Apple Pumpkin Muffins

2009-12-02T14:53:00.004-07:00

These are so delicious!

1 1/4 cups whole wheat flour
1/2 cup brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup pumpkin puree
1/4 cup canola oil
1/2 cup milk
1 cup diced apples, softened in the microwave (about 2 min)

Preheat oven to 350 degrees. Spray muffin tin with oil. Mix ingredients and spoon into muffin cups, filling about 3/4 full. Bake about 18-20 minutes.

Pumpkin Cheesecake

2009-11-23T14:51:00.003-07:00

1 1/2 c. gingersnap cookie crumbs
1/4 c. butter, melted
8 oz pkg. cream cheese, softened
1 c. sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
1 16 oz. can pumpkin (2 cups)
4 eggs

Heat oven to 350 degrees. Mix cookie crumbs and butter. Press into bottom of 9x13 springform pan. Bake 10 minutes. Cool. Reduce oven temp to 300 degrees. Beat cream cheese, sugar, cinnamon, ginger, and cloves in large mixing bowl on medium speed. mix until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time on low speed. Pour over crumb mixture. Bake until center is firm, about 70 minutes. More or less depending on your oven. Cool to room temperature. Cover and refrigerate overnight. Serve with Cool Whip.

NOTE: I made this with graham crackers for the crust since I didn't have gingersnaps and it turned out great. I also used puree from my pumpkin, not canned pumpkin, and it was wonderful! We all gobbled it up. YUM.

Fiber Rich Muffins

2009-11-12T14:45:00.002-07:00

These are very good and very healthy at the same time! We had them for breakfast when Neal and Marilyn were visiting us. I hope you can find the cereal mix at the grocery store! I got mine at Winco. (The recipe is actually on the cereal box)

1 cup Hodgson Mill Multi Grain Hot Cereal
1 cup unbleached flour
1 TBSP baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 cup shredded carrots (I used my mini chopper instead of shredding)
1 cup peeled and chopped apples
1/2 cup milk - can be skim
2 eggs or 4 egg whites
1/4 cup vegetable oil (I only had olive oil and it was fine)
1 tsp vanilla
1/2 cup chopped pecans (optional)

Preheat oven to 400 Fahrenheit. Line 12 muffin cups with paper liners or grease muffin cups. Blend together dry ingredients. Add remaining ingredients and mix until blended. Batter will be thick. Spoon into muffin cups. Bake 20-22 minutes or until golden brown.

Chicken Soup with Lentils and Barley

2009-11-12T14:00:00.002-07:00

This is so tasty! We love it, perfect for chilly evenings. It is pretty inexpensive too. The recipe would feed about 4 people, without leftovers so you might want to double the recipe.

1/2 cup dry lentils
1 cup sliced leeks or chopped onion
1/2 cup chopped red or green sweet pepper
1 clove garlic, minced
2 TBSP margarine or butter
5 cups chicken broth
1 1/2 tsp snipped fresh basil or 1/2 tsp dried basil, crushed
1 tsp snipped fresh oregano or 1/4 tsp dried oregano, crushed
3/4 tsp snipped fresh rosemary or 1/4 tsp dried rosemary, crushed
1/4 tsp pepper
1 1/2 cups chopped cooked chicken or turkey
1 1/2 cups sliced carrots
1/2 cup quick-cooking barley (I used regular, cooked through just fine)
1 can (14.5 oz) diced tomatoes (I used petite cut)

Rinse and dry lentils then set aside. In a large saucepan cook leeks or onion, sweet pepper and garlic in butter or margarine till tender. Stir in chicken broth, basil, oregano, rosemary, pepper and lentils. Bring to boil, reduce heat, cover and simmer for 20 minutes.
Stir in chicken or turkey, carrots and uncooked barley. Return to boiling, reduce heat, cover and simmer again for 20 minutes or until carrots and barley are tender. Stir in undrained tomatoes. Heat through. Enjoy it with rolls!

Dreamsicle Pie

2009-11-10T09:40:00.003-07:00

I found this recipe online and we had it for our FHE treat last night. YUM!!! It tastes just like those orange ice cream bars.

8 oz. pkg. cream cheese softened
1 cup orange juice
1 3-4oz. pkg. instant vanilla pudding [dry]
1 3-4oz. pkg. orange Jell-o [dry]
12 oz. container of Cool Whip

9 -inch graham cracker pie crust

Beat cream cheese on high until smooth. Beat in orange juice, pudding mix and Jell-o. Stir in half of the Cool Whip. Pour this mixture into the pie crust. Top with the remaining Cool Whip. Garnish with orange slices and mint leaves. Refrigerate for three hours or over night.

Applesauce Muffins

2009-11-06T08:28:00.005-07:00

We ate these for breakfast this morning, and they were delicious! We left out the raisins though, since non of us care for them.

Recipe makes 24 muffins, so half the recipe if you want to try them first. Here is the link to where I found the the recipe.

4 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground allspice
2 teaspoons baking soda
1 cup butter or margarine, softened
2 cups sugar
2 eggs
2 cups applesauce
2 tablespoons vanilla extract
1 cup raisins

In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Pumpkin Pie Squares

2009-11-02T17:52:00.005-07:00

I love these almost more than pumpkin pie! It's not healthy...but oh so good!

1 c. flour
1/2 c. quick oats
1/2 c. brown sugar, packed
1/2 c. butter
16 oz. pumpkin
2 cans evaporated milk
4 eggs
1 1/2 c. sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
1/2 c. chopped pecans or walnuts
1/2 c. brown sugar, packed
2 Tbl. butter

Combine flour, rolled oats, 1/2 c. brown sugar, and 1/2 c. butter in mixing bowl. Mix until crumbly, using electric mixer on low speed. Press into ungreased 9x13 pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt, and spices in a mixing bowl; beat well. pour into crust. Bake at 350 degrees for 30-40 minutes. Combine pecans, 1/2 c. brown sugar, and 2 Tbl butter. Sprinkle over pumpkin filling. Return to oven and bake for 30 minutes or until filling is set. Cool in pan and cut into 2 inch squares. Serve with whipped cream or cool whip.

Chicken Rolls

2009-11-02T12:59:00.004-07:00

I have fond memories of these growing up....

2 large pkg crescent rolls
1 large pkg cream cheese
1/4 c. butter (optional)*
2 medium green onions, chopped
2 c. cubed chicken or turkey
1 small can sliced mushrooms, drained (optional)
dash of pepepr

Cream cheese and butter until soft and well blended. Add chicken, pepper, mushrooms, and onions. Place 1/8 to 1/4 c. of mixture in center of each crescent roll. Wrap dough around the mixture and seal well. Bake at 350 degrees until brown, about 15 minutes.

Make a gravy from broth or chicken soup and serve over rolls.

If desired, melt 1/4 cube butter. Mix 1 c. dressing bread, and 1/4 c. chopped pecans. Dip each roll into butter, then roll in dressing/pecan mixture before baking.

*Can substitute a little plain yogurt, cream soup, or gravy for butter.

Lasagna

2009-11-01T22:09:00.003-07:00

This is a recipe from Better Homes and Gardens. I have a lot of home canned tomatoes I need to use so I tried this recipe. It is the best lasagna we have ever had. YUM!!! Pair it with homemade breadsticks.

2 Tbl. Onion Flakes
1/8 tsp Garlic Powder
1 qt. tomatoes
2 6oz cans tomato paste
1/2 c. water
2 Tbl. Sugar
1 lb mozzarella cheese
1 lb. cottage cheese
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp oregano
1 bay leaf
1 1/2 lbs ground beef
12 lasagna noodles
Parmesan cheese

Blend tomatoes, tomato paste, onion flakes, garlic powder, salt, pepper, oregano, sugar and water. Brown ground beef, drain, and add to above blended ingredients in a large pot. Add bay leaf and simmer uncovered for 30 minutes. Boil 12 lasagna noodles in salted water (1 Tbl), also add a little vegetable oil to keep the noodles from sticking together. Boil for 10 minutes. Drain in a colander and rinse well. Pat dry with paper towels. Fill 9x13 greased pan with alternate layers of noodles, grated mozzarella cheese, cottage cheese, sauce, and Parmesan cheese. Bake at 350 degrees for 45 minutes to 1 hour.

This works great as a freezer meal too! Just like if you were to buy a Stouffer's lasagna. Assemble the lasagna, then freeze.

Healthified Chocolate Chip Cookies

2009-09-01T10:51:00.001-06:00

I found this recipe in a magazine. Their photo looks much better than mine. I think I cooked mine a little too long. But they were delicious. I think I might cut back a little on the butter next time. It says this recipe has 21% fewer calories, 42% less saturated fat, & 14% less fat than original chocolate chip cookies.

3/4 c. granualted sugar
3/4 c. packed brown sugar
1/2 c. butter, softened
1/2 c. canola oil
1 tsp. vanilla
1 egg
2 c. whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
3/4 c. semisweet miniature chocolate chips

Heat oven to 375 degrees. In a large bowl, beat sugars, butter, oil, vanilla, and egg with electric mixer on low speed unilt belnded. Beat in flour, baking soda, and salt until well blended. Stir in chocolate chips.

On ungreased cookie sheet, drop by rounded tablespoobnfuls about 2 inches apart.

Bake 7-9 minutes or until very light golden grown (centers will be soft). Cool 1 minute before removing from cookie sheet to cooling rack.

One cookie: 110 calories, 6 g fat (2g saturated, 0g trans), 10mg cholesterol, 65mg sodium, 13g carbs, 1g protein.

Apple Berry Salsa with Cinnamon Chips

2009-08-05T18:53:00.000-06:00

Apple Berry Salsa with Cinnamon Chips
This fruit salsa makes a great appetizer or can be served as a fun side dish with a Mexican meal.

Posted by Chyrel

CINNAMON CHIPS

4 (7-inch) flour tortillas
1 tbsp sugar
1/2 teaspoon ground cinnamon

SALSA

2 med Granny Smith apples
1 cup strawberries -- sliced
1 kiwi fruit -- peeled and chopped
1 small orange
2 tbsp packed brown sugar
2 tbsp apple jelly

Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently. Serve with cinnamon chips.

Reduced-Fat Crescent Veggie Pizza

2009-07-24T13:56:00.004-06:00

INGREDIENTS
2
cans (8 oz each) Pillsbury® refrigerated reduced fat crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
3/4
cup reduced-fat cottage cheese
4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1
teaspoon dried dill weed
1/8
teaspoon garlic powder
20
EACH of fresh small broccoli, cucumber and tomato pieces

1.	Heat oven to 375°F.
2.	If using crescent rolls: Unroll both cans of dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust.
3.	Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4.	In small bowl, mix cottage cheese, cream cheese, dill and garlic powder until smooth. Spread over cooled crust. Cover; refrigerate 1 to 2 hours.
5.	To serve, cut into 10 rows by 6 rows. Garnish with vegetables.

Homestyle Pot Roast

2009-07-05T18:47:00.006-06:00

This is the easiest and tastiest pot roast I've had in a long time. Instead of buying beef chuck though, I used 2 lbs of beef stew meat I happened to have. I took the meat right from the freezer and put into the crock pot and it turned out really tender and the flavor - very yummy!

2 pounds boneless beef chuck, cut into large chunks
1 can (14 1/2 oz) stewed tomatoes (I blend mine up in the blender)
1 packet (1 1/2 oz) beef stew seasoning

Combine beef, tomatoes and seasoning mix in Crock Pot. Cover and cook on LOW for 4-6 hours.

(My crock pot cooks fast on LOW for some reason so even with the meat being frozen, it only took 4 hours. Bigger chunks of meat would take longer of course. I read in a Crock Pot cook book once that if you start with frozen meat, it turns out tender and juicy most of the time. It's true for me!)

BBQ Cheddar Chicken Roll ups

2009-07-05T06:59:00.003-06:00

This recipe was on my menu last week and we decided they are a keeper. If you like fajitas, you will like these!

1 each large green and red pepper, cut into strips (4 cups)
1 large onion, thinly sliced (1 cup)
1 lb. boneless skinless chicken breasts, cut into strips
1/3 cup barbecue sauce
4 whole wheat tortillas (10 inch), warmed
1 cup cheddar cheese

Cook and stir vegetables in large nonstick skillet on medium-high heat 3 min. Add chicken; cook and stir 3 to 4 min. or until no longer pink. Stir in barbecue sauce; cook on medium heat 3 min. or until chicken is done, stirring occasionally.

Spoon chicken mixture down centers of tortillas; top with cheese. Roll up. Cut diagonally in half to serve.

Black Bean Bagel Sandwiches

2009-06-15T13:11:00.002-06:00

Vegetarian BLT--bean, lettuce and tomato--on a bagel!

1 can (15 oz) Progresso® black beans, drained, rinsed

1/3 cup Old El Paso® Thick 'n Chunky salsa

1/4 teaspoon ground cumin or chili powder

4 bagels, cut horizontally in half

2 plum (Roma) tomatoes, sliced
Lettuce leaves

1. In food processor or blender, cover and process beans, salsa and cumin until smooth.
2. Spread 1/4 cup bean mixture over each of 4 bagel halves. Top with tomato, lettuce and remaining bagel halves.

Prep Time: 10 min
Total Time: 10 min
Makes: 4 sandwiches

Teriyaki Chicken

2009-05-22T12:46:00.003-06:00

Can you tell by all the freezer meals I am posting I am trying to get ready for my baby coming? :) I don't have a lot in the freezer but I have some. It is a nice feeling.

1/2 c. soy sauce
1/2 c. sugar
1 1/2 Tbl vinegar
2 tsp vegetable oil
1 clove garlic, minced
3/4 tsp ground ginger
6 boneless chicken breasts
2 c. cooked rice

Mix marinade ingredients together. Pour over chicken and marinade for 1 hour. Pour into baking dish and bake at 350 degrees for 35 minutes. Serve over rice.

FREEZER TIP: Mix marinade ingredients, add to chicken in freezer bags and freeze. Thaw and cook as above.

Angel Food Cake Roll

2009-05-22T12:33:00.004-06:00

This is one of my favorite summertime desserts. This freezes very well, so when I make one I try to make two then stick one in the freezer for later. It's nice having something ready in the freezer! It tastes good right from the freezer (the filling is like ice cream inside this way) or let thaw for 30 minutes before eating for a softer dessert.

Mix an angel food cake according the the package directions. Spread the cake batter on top of a wax paper lined large cookie sheet (with sides) and bake until lightly golden brown, around 15 minutes or so. When the top springs back to the touch it is done. Let cool for 5 minutes.

After it's baked, flip the pan onto a large towel sprinkled with powdered sugar and peel off the wax paper. Then roll the cake up with the towel and let it cool.

After it is cool, carefully unwrap the cake and then spread the filling on top of the cake. Then roll it back up. Wrap the cake roll in saran wrap good and freeze it until your ready to eat it!

Filling
1- 8 ounce strawberry yogurt
1 small pkg. of sugar free vanilla pudding mix
2 cups thawed Cool Whip
Chopped fresh strawberries - however much you want (optional)
3 drops red food coloring - to make it a pretty pink

Chicken Gravy for Hawaiian Haystacks

2009-05-20T10:49:00.000-06:00

1 can cream of chicken soup
1/2 pkg Lipton dry onion mix
1/2 can milk (use the soup can)
1/2-1 tsp Worcestershire sauce
2-3 chicken breast halves

Cook chicken. Cut into pieces. Mix everything but the chicken together. No lumps. Add the chicken. Heat on medium until bubbly. This freezes VERY well! If you freeze it, thaw first them heat and serve as you would for haystacks.

Frozen Burritos

2009-05-14T16:57:00.002-06:00

1 lrg can refried beans
1 lb ground beef or turkey
1 12 oz taco sauce
small can chopped green chilies
grated cheese
flour tortillas

Brown hamburger. Add beans, taco sauce, and chilies. Roll 4-5 TBL in each flour tortilla. Sprinkle with cheese. Wrap up tight. Wrap in plastic wrap and freeze. When ready to eat, place in microwave. Top with sour cream, salsa, etc.

NOTE: I didn't have green chilies or taco sauce on hand, so I used taco seasoning in my meat.

Four Pasta Beef Bake

2009-04-08T20:45:00.006-06:00

4 cups uncooked pasta (4 different shapes)
1 lb ground beef or ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
1 c. sliced fresh mushrooms (I don't use these)
2 jars meatless spaghetti sauce (26 oz each)
1 egg, lightly beaten
2 cups (16 oz) shredded mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers, onions and mushrooms over medium heat until meat is no longer pink; drain.

Drain pasta and place in a large bowl; stir in the beef mixture, the spaghetti sauce and eggs. Transfer to a 9x13 pan. Top with cheese and any remaining sauce. Bake uncovered at 350 degrees for 25-30 minutes or until heated through.

NOTE: This recipe freezes well, so you could double the recipe for a freezer meal.

Mexican Manicotti

2009-03-29T13:16:00.004-06:00

This recipe is really good! I love how it cooks in the microwave.

1/2 lb lean ground beef or turkey...browned and drained
1 16 oz. can regular or spicy refried beans
1 tsp. dried oregano
1/2 tsp. cumin
8 manicotti shells, not cooked
1 1/4 c. water
1 8 oz jar picante or taco sauce (I use salsa sometimes)
1 8 oz carton sour cream
1/4 c. chopped green onions
1/4 c. sliced olives
1/2 c. grated Monterrey Jack Cheese (mozzarella works good too)

Combine beef, beans, oregano, and cumin. Mix well. Fill uncooked shells with meat mixture. Arrange in 10x6x2 baking dish. Combine water and picante sauce, spoon over shells. Microwave on high 10 minutes, turning dish half-turn once. Using tongs, turn shells over. Microwave covered, on medium for 17-19 minutes or until pasta is tender, giving dish a half-turn once. Combine sour cream, green onions, and olives. Spoon down center of casserole. Top with cheese. Microwave uncovered on high 2-3 minutes or until cheese melts. Makes 4-6 servings.

Chicken Caesar Pasta

2009-03-27T21:23:00.002-06:00

This is one of my new keeper recipes! I found it from a blogger friend. We didn't have the red pepper or croutons, but it still turned out fabulous. This amount made an 8x8 dish. Also, I pre-cooked the chicken.

1-2 chicken breasts, sauteed
8 oz pasta, cooked (I used rotini)

Stir into the following and put in casserole dish:
1/2 c. Caesar dressing
1/2 red pepper, chopped
2 green onions, chopped
1/3 c. chicken broth
1 cup grated mozzarella

Top with Caesar-style croutons and 1/4 cup fresh grated Parmesan. Bake at 350 for 30 minutes or until warmed through. Croutons brown quickly, so you might want to cover with foil or put croutons at bottom of casserole dish.

Deceptively Delicious: Macaroni and Cheese

2009-01-27T18:06:00.004-07:00

This is REALLY GOOD mac and cheese! I used pureed cauliflower. Next time I might increase it to 1 cup, as I couldn't even tell. I doubled the recipe, and the kids gobbled it up! Serve it with whole grain noodles for more nutrition.

1 1/2 cups elbow macaroni
Nonstick cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat skim milk
1/2 cup butternut or cauliflower puree
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper

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.While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm. Serves 4.

Breakfast (or anytime) Smoothies

2009-01-20T19:44:00.003-07:00

Here are a few of the smoothie recipes I make. These are only approximate portions, however, because I use what I have on hand or change my mind all the time. I never measure anything. It also depends on how much I want to make as to the portion sizes. They always turn out different, but good!

Orange Julius
1/2 c. orange juice concentrate
1 c. milk
1 or 2 bananas
3-4 raw baby carrots
handful of fresh pineapple
handful frozen peaches
half apple cut into chunks
1 c. vanilla yogurt
honey to sweeten (optional)

Blend until smooth! I use frozen fruit so I don't add any ice. If you use canned or all fresh you will want to add ice. Can also add pears or any other yellow or orange fruit or veggie.

Purple Passion
1/2 c. vanilla yogurt
1 c. milk
handful of frozen blueberries & raspberries & strawberries
small handful raw baby spinach
3-4 baby carrots
1 banana
honey to sweeten

Blend until smooth! Like I said above, if you don't use frozen fruit add ice.

Peanut Butter Blast
1/2 c. milk
1/2 c. peanut butter
1 banana
chocolate syrup
small handful of graham crackers
ice

Blend until smooth.

Here is a link to some more really yummy smoothie recipes. Happy drinking!