Nauvoo Bread

Julie and I received this recipe when we visited Nauvoo last year. Count on four hours to make this recipe. The dough rises FOUR times. This is an excellent recipe to use up potato flakes and powdered milk from food storage! Makes 6 of the above sized loaves or 4 large round loaves. I had a very hard time getting the shortening to dissolve so I would recommend melting the shortening first or just using oil. I used olive oil and tastes just fine.

Nauvoo Bread
5 cups HOT water
1/2 cup potato flakes
1/2 cup sugar
1 cup powdered milk
1 1/2 T salt
1/2 cup oil or shortening
2 T. yeast
10-14 cups of flour

In the largest bowl you've got combine hot water, shortening (or oil), potato flakes, powdered milk and sugar. Stir to dissolve shortening. When temperature is tepid, add yeast. Mix in 5 cups of flour and the salt. Stir to a smooth elastic sponge (that instruction makes me laugh everytime. I'm stirring a sponge! ha ha). Add flour to make a smooth and elastic dough. Let rise until double (about 45 minutes). Punch down and let rise again. Shape into loaves. Put into greased loaf pans or put round loaves onto baking sheets sprinkled with cornmeal. Let rise.
Bake at 375 degrees F for about 30-35 minutes.

Baked Oatmeal

This recipe comes from the Porter sister LeAnne Richards! We had it at our Sister's Retreat this year. She made it with blueberries. Yum yum. I made it with Granny Smith apples and frozen raspberries. I know, the recipe says FRESH fruit, but it was still a yummy combination. Oh yes, my neighbor saved me as I didn't have the applesauce like I thought I did and I used a Stage 2 container of pears instead. Worked just fine!

Baked Oatmeal

2 1/2 cups regular rolled oats
1/4 cup oat bran
1/4 cup steel-cut oats
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 cups milk
1 egg, beaten
1/3 cup applesauce (or pear)
1/4 cup cooking oil
1/4 cup sugar
1/3 cup packed brown sugar
2 cups fresh fruit (such as blueberries, pears, apples, strawberries)
plain or vanilla yogurt, milk, or cream to eat on top

Preheat oven to 400 degrees F. In a large mixing bowl stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon. Set aside.
In a medium bowl stir together milk, egg, applesauce, oil and sugars. Add to oat mixture, stirring until combined.
Turn into a lightly greased 2 qt dish. Bake uncovered, for 20 minutes. Stir. Gently fold in fruit. Bake, uncovered for 20 more minutes or until lightly browned. Serve with yogurt, milk, or cream. Serves 6-8.

Chocolate Covered Peanut Clusters

2 (12oz.) pkgs. semi-sweet chocolate chips

1 c. creamy peanut butter

16 oz. pkg. mini marshmallows

2 1/2 c. milk chocolate covered peanuts

Powdered Sugar

Melt chocolate chips with peanut butter in heavy saucepan over low heat; stir until smooth. Remove from heat; stir in marshmallows and chocolate covered peanuts. Drop by tablespoonfuls onto a wax paper-lined baking sheet. Chill until firm; sprinkle with powdered sugar before serving. Makes about 4 dozen. Keep chilled.

Sweet Potato Delight

As you can see, it disappeared before I could take a picture of the whole bubbling sweetness!

This recipe comes from the sister of my friend Lori Weston. Lori says, "I don't like sweet potatoes, but even I like these!"

Sweet Potato Delight

6 C. cooked and mashed sweet potatoes (I used half sweet potatoes, half yams)
1 tsp. Vanilla
1/4 C. butter, very soft
2 beaten eggs
1/2 C sugar (I used 2 TB splenda)

Mix and spread into greased 9x13 pan.

Topping:
1 C coconut
1/2 C. melted butter
1 C brown sugar
1 C chopped pecans or walnuts

Mix and spread over top of sweet potatoes. Bake 375 degrees until brown and bubbly, 20-30 minutes. Can easily be made a day ahead and refrigerated until needed. Also, if it looks like it may bubble over the top of the pan, put foil underneath to prevent sugary overflow into your oven--ick.

FYI--I didn't know this but when you boil yams/sweet potatoes, you boil them with the skin on, and then it peels right off after they are cooked!

Potato Soup

3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3 1/4 cups water 2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups evaporated milk

	Combine the potatoes, celery, onion, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
	In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
	Stir the milk mixture into the stockpot, and cook soup until heated from one of my favorite recipe sites, allrecipes.com. We adjusted the recipe slightly taking out the ham and using evaporated milk. The recipe above is what we used.

Eggnog Scones

(Big Thanks to my sister LeAnne for this yummy)
These are a family favorite we enjoy during "eggnog" season, but it is hard to keep the kids from drinking the eggnog before I make the scones! Now they ask, "Is this for scones?"

When you serve these warm with a glass of milk or Hot Chocolate you will be Feelin' the season, trust me.

3 C. Flour
1/4 C. Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1/4 tsp. nutmeg
1/2 C. Butter, cut into pieces
1 C. Eggnog

Combine dry ingredients. Cut in butter. Make a well in center and add eggnog. Stir with a fork until moistened. (You may have to add a bit more eggnog, but do not make it sticky) Divide in 2 pieces. Pat or roll gently into a 1" circle (approximate shape). Cut in 6 wedges. Repeat with second piece of dough. Put on lightly greased cookie sheet. Bake 425 degrees for 10-12 minutes. For variety, you can add 1/2 C. craisins and/or nuts.

Sweet Shredded Pork

3lb. pork roast
5 oz. salsa
20 oz Dr. Pepper (or caffeine free coke if you don't drink caffeine and can't find caffeine free dr. pepper)
1 c. brown sugar

Place pork in crock pot and fill it 1/2 way up (the pork) with water. Cook on high for 5 hours. Drain off water. Cut pork into thirds. Mix together sauce ingredients and pour over pork. Cook an additional 3 hours on high. Shred pork with forks and leave it on low until ready to serve.

Serve as a burrito, taco or salad.

PF Chang's Mongolian Beef

This dish takes some time, but it is well worth it.

INGREDIENTS:
2 teaspoons vegetable oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar
1 cup vegetable oil
1 pound flank steak
1/4 cup cornstarch
2 large green onions

DIRECTIONS:
1. Make the sauce by heating 2 teaspoons of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat.

2. Slice the flank steak against the grain into 1/4-inch thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

4. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then serve over rice.

Croissant Chicken Sandwiches

This is like the chicken sandwiches at Arby's, so you don't really have to put them on croissants, but it sure does taste good!

INGREDIENTS:
1 C Mayonnaise
1 C Miracle Whip
1/2 C Ranch
4 C Chicken cooked, chopped

Following to taste:
Apple peeled, chopped (any sweet apple)
Celery sliced
Almond Slivers
Grapes (seedless) cut in half (either red or green, red tends to be sweeter)
salt and pepper (optional)

DIRECTIONS:
Mix all ingredients together and serve on croissants. May add a leaf of lettuce.

Pesto and Roasted Eggplant Pizza

I was skeptical about this combination, until I tried it. Yumm! It is even better as leftovers. Also, note my pizza crust recipe--I use this weekly, it is my absolute favorite!

1 sm eggplant 3 Tbl olive oil 1/4 tsp salt 1/4 tsp pepper 2/3 cup prepared pesto (see recipe below) 1 12 inch pizza base (see recipe below) 1 1/2 cup shredded fontina cheese or cup shredded mozzarella cheese 1/2 cup diced plum tomato

Method:

Preheat oven to 425 degrees F. Cut eggplant into 1/2-inch thick slices; cut each in half crosswise. Brush baking sheet with 2 teaspoons of the oil; arrange eggplant in single layer on top. Brush with 1 tablespoon more of the oil; sprinkle with salt and pepper. Roast, turning halfway through, for about 30 minutes or until dark and tender. Raise oven temperature to 500 degrees F. Spread 1/2 cup of the pesto over pizza base; sprinkle with Mozzarella cheese. Arrange eggplant over top, then tomatoes. Combine remaining oil and pesto; drizzle over tomatoes. Bake in bottom third of oven for 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.

Fresh Basil Pesto Recipe
Ingredients

* 2 cups fresh basil leaves, packed
* 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
* 1/2 cup extra virgin olive oil
* 1/3 cup pine nuts or walnuts
* 3 medium sized garlic cloves, minced
* Salt and freshly ground black pepper to taste

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.
http://www.elise.com/recipes/archives/001329fresh_basil_pesto.php


The Best & Fastest Pizza Crust Recipe in the WHOLE World!!!

2-3 c. flour (I prefer a mixture of half white and wheat)
1 T. yeast
1/2 t. salt
1 T. sugar
2 T. oil
1 c. very warm water

Preheat oven to Bake 500 degrees. Mix 2 c. flour with dry ingredients. Add oil. Add water. Cover and let sit for 5 minutes. Add small amounts of flour until workable in hands without being too sticky. Be careful not to add too much flour or crust will be heavy. Grease warm pan and roll out dough. I like to put cooking spray on a glass cup and roll dough. Cook crust for 2-3 minutes, no longer! Put toppings on and cook till cheese melts (8-12 min. depending on amount of toppings). Let cool 5 minutes and enjoy!

apple pie filling

It is time to be thinking about the fall apple crop. Nearly 30 years ago, a friend told me about this recipe for home-processed apple pie filling but said she had tried it and it turned out horribly so she was reluctant to share it with me. I talked her into giving it to me anyway and I have used it all these years with wonderful results. I make several batches each year to have plenty on hand. It is wonderful for a quick, easy dessert; many claim it is the best apple pie they’ve ever had. Make it with the traditional double crust (I’ve included my own recipe for pie crust) or try it with the Apple Crumb topping in place of the top crust (that’s the way my family likes it). . A jar of the filling makes a beautiful gift, too.


BOTTLED APPLE PIE FILLING
Mix together in a large pot:
4 ½ Cups sugar
1 Cup cornstarch
2 tsp. cinnamon
¼ tsp. nutmeg
1 tsp. salt
Add 10 Cups water and cook over medium heat until bubbly.
Add 3 Tbsp. lemon juice. Remove from heat.
Prepare 7 quarts of apples*, peeled, and thinly sliced. Pour syrup over apples, using a skewer to work out air pockets. Fill bottles to ½” from top. Cap and process in a cold water bath or steamer for 20 minutes.
*I use either golden delicious or granny smith, but any tart apple works well.


APPLE CRUMB PIE
Empty one jar apple pie filling (see previous recipe) into unbaked pie shell.
In a small bowl combine:
¾ Cup flour
½ Cup sugar
With a pastry blender, cut in 1/3 Cup butter until mixture resembles cornmeal. Sprinkle over apples.
Bake 40 minutes at 400 .


PIE CRUST
2 Cups flour
½ tsp. salt
10 Tbsp. butter
3 Tbsp. shortening
¼ Cup ice water
Mix four and salt. Cut shortening and butter in until mixture resembles cornmeal. Stir in water slowly, adding a little more if needed just until mixture will stick to itself. Makes enough for two crusts. *Roll out scraps, cut into squares, sprinkle with cinnamon sugar and bake for a delicious pie crust cookie.

Double Chocolate Zucchini Bread

I am submitting this recipe as my first installment, Julie actually gave me this recipe about a month ago, since then I have made it 5 times and the masses are still begging for it!INGREDIENTS

• 2 (1 ounce) squares unsweetened chocolate
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini (on smallest setting)
  
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease well two 9x5 inch loaf pans or single serve bread pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes in large bread pan or 30 minutes in single serve bread pans, or until a toothpick inserted into the center of a loaf comes out clean.
4. I recommend adding the chocolate chips to the dry ingredients first to prevent the sinking to the bottom of the pan.
   

Quick Snack for Kids, and me too

So, yes I know this really isn't a superior recipe, but I thought I would share because my kids request this snack all the time. I am a little embarrassed that this is my first post, and it is such a silly one, oh well, I will have to put up so real recipes later.

Cinnamon Yogurt and Apples
1/2 C Plain Yogurt Low Fat or Fat Free
TT Cinnamon
TT Sugar or Splenda
Apple Slices

Mix the first three ingredients together in a small bowl, like a cereal bowl. Slice up an apple and let you kiddos dip to their hearts content in the yogurt mixture.

Spaghetti Pie

I don't know why I have never made this before...it's easy, cheap, so tasty and easier than lasagna. It's a new favorite.

8 oz. spaghetti, cooked and drained

2 tablespoons butter

1/3 c. Parmesan Cheese, grated

2 eggs, beaten

1 lb. hamburger

1 jar spaghetti sauce

1-1 1/2 c. cottage cheese

2 c. mozzarella cheese

Combine spaghetti with butter, Parmesan cheese and eggs. Press into buttered 9 x 13 pan to form crust. Brown hamburger and stir in spaghetti sauce. Spread cottage cheese over crust. Top with meat and spaghetti sauce mixture. Bake uncovered at 350 degrees for 20 minutes. Take out and sprinkle with mozzarella cheese. Bake another 5 to 10 minutes until cheese is melted. Let set for a few minutes before cutting...even better the second day. Variation: You could also put pepperoni on top before or after the cheese for a little kick.

Baked Chicken Picadillo

I can't take credit for this one...it comes from a woman in our ward, China Garcia. She is originally from Cuba and this is so very delicious. I was a little wary about the raisins, but they definitely added something and would be missed if left out.

3-4 lbs. bone-in chicken pieces, skin removed
4 tablespoons butter
2 tablespoons olive oil (I found one to be enough)
Salt and cracked pepper to taste
1 cup chopped white onion
1 cup diced green bell pepper
1 cup diced red bell pepper
6 garlic gloves, peeled and crushed (oh yeah baby)
1 cup cooked brown rice
1 1/2 tsp. mild curry powder
1/2 tsp. ground cumin
1 tsp. chopped fresh thyme (I used dry and it tasted great too)
1/2 tsp. cracked pepper
1/2 tsp. sugar
1/2 c. raisins
1 16 oz. can whole tomatoes, squashed
1-2 cups chicken stock or defatted canned broth

Preheat oven to 350. If you have a 3 qt. pan that can be used both on the stove top and oven, that works great...otherwise you'll need a pan for stove top and 3 qt. casserole dish for the oven. Melt butter in 1 tablespoon olive oil over moderate heat. Brown chicken pieces, sprinkling sparingly with salt and pepper. Set browned chicken aside.

In remaining 1 tablespoon oil (I just used whatever was left in the pan and didn't add more), cook onion, peppers and garlic until translucent. Add the rice, stirring to coat well. Add the curry, cumin, thyme, pepper, sugar raisins and tomatoes. Put the chicken back in the casserole and bake for about 1 hour until done. Add chicken broth as needed to keep the casserole moist.

Broccoli Bacon Pasta Salad

During the hot summer months I am always looking for a "cool" side dish. This one was a double bonus because it was pasta plus a veggie! We have even added cooked chicken to make it a main dish salad. It comes from "Essential Mormon Celebrations" cookbook, but of course, I have modified it to our taste. (We also cut it in half, unless taking it to a potluck)

4 Spears fresh broccoli, chopped
2 pounds bacon, fried crisp, drained and crumbled (we go easy on the bacon, actually use about 3-5 slices)
1 Red Onion, chopped (we like sweet onion instead--use about 1/4 cup)
1 pound fresh mushrooms
2 pounds pasta of your choice, cooked and drained
1 cup roasted sunflower seeds (optional)
1 recipe Pasta dressing

Place all ingredients in a large bowl. Pour Pasta Dressing over top and gently stir. Chill for several hours. Makes 12 servings.

PASTA DRESSING
2 cups mayonaise
1/2 cup red wine vinegar
1 cup sugar

Combine ingredients, stir well.

Chinese Chicken and Wild Rice Salad

This salad is SO delicious. All of the flavors combined make it taste like it belongs in a fancy restaurant but it is so easy and quick! You will love it.

1 lb boneless, skinless chicken breasts
1 orange
2 cups cooked California wild rice, cooled
2 cups snow peas, blanched, cut in 1/2 diagonally
1/4 c slivered sweet red bell pepper
1/4 c cilantro leaves, coarsely chopped
1/4 c roasted cashew pieces
lettuce or shredded Chinese cabbage

Dressing:
1 clove garlic, minced
2 TBSP low sodium soy sauce
2 TBSP sesame oil
2 tsp sugar
Grill or pan fry chicken breasts, cool slightly and cut into thin slices.
Remove peel and white membrane from orange. Slice and cut into bite-sized pieces. In a large bowl, combine chicken, orange, wild rice, snow peas, red pepper and cilantro.
Whisk together dressing ingredients. Pour over salad mixture and toss lightly to combine. Serve on lettuce or Chinese cabbage. Sprinkle with cashews.

Asian Noodle Salad

This is from The Pioneer Woman Cooks website listed on the links. Thank you Michelle for that tip...she has some great stuff.

SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage

1/2 to 1 head sliced purple cabbage

1/2 to 1 bag baby spinach

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 small bag bean sprouts (also called “mung bean sprouts”)

3 sliced scallions

3 peeled, sliced cucumbers

LOTS of chopped cilantro—up to one bunch

1 can whole cashews, lightly toasted in skillet

DRESSING:
Juice of 1 lime

8 tablespoons olive oil

2 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup brown sugar

3 tablespoons fresh ginger, chopped

2 cloves chopped garlic

2 hot peppers or jalapenos, chopped (could be left out if you don't like spicy)

More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

*Dressing keeps up to three days before serving, WITHOUT cilantro.

Southwest Chicken Wraps

This isn't quite as good as the chicken wraps at PF Chang's China Bistro, but this recipe is DELISH!

2 tsp. olive oil

1 lb ground turkey or ground chicken breast meat

1 med red pepper, chopped

1 tsp chili powder

1 tsp cumin

salt

1 C mild salsa

1 15 oz. can pinto beans, rinsed and drained

Boston lettuce leaves

1/2 C plain nonfat yogurt or Greek yogurt

In a 12 in skillet, heat olive oil on medium 1 minute. Add chicken or turkey meat, red pepper, chili powder, cumin, and 1/8 tsp salt. Cook, stirring occasionally, until meat loses its pink color throughout. Stir in salsa and beans; cook 5 minutes to blend flavors and heat through.

Arrange lettuce leaves on dinner plates. Divide meat mixture evenly among lettuce leaf cups. Top each lettuce cup with a dollop of yogurt. Fold leaves over mixture and eat wraps out of hand.

NOTE: I couldn't find Boston lettuce at my local grocery story, so I just used regular Iceberg lettuce. I guess it wasn't strong enough because the wraps fell apart and were very messy. You definitely need the stronger Boston lettuce leaf to make this meal. Still tasty though.

Curried Chicken Salad

I got this recipe out of the Good Housekeeping magazine that comes to my office. Wasn't too sure about it, but both my husband and I loved this new twist on chicken salad. Of course, I am pregnant and eat anything and everything, so keep that in mind! It really is pretty good though.

1 1/2 lbs skinless, boneless chicken breast

1 med. onion, cut into quarters

Salt

1/4 C. plain nonfat yogurt

1/4 C. light mayonaiser

1 Tbsp lime juice

1 1/2 tsp. curry powder

1 tsp. grated, peeled fresh ginger (I used ginger powder & it was fine)

1 1/4 C. seedless red (or green) grapes, cut in half

2 stalks celery, thinly sliced

Romaine lettuce

Place chicken breasts in deep 12-inch skillet. Add onion quarters, 1/4 teaspoon salt, and enough water to cover chicken; heat to boiling on high. Remove skillet from heat; cover and let chicken sit in poaching liquid 20 minutes or until chicken loses its pink color. Transfer to cutting board & dice when cooled.

Meanwhile, in a large bowl, whisk yogurt, mayonnaise, lime juice, curry powder, ginger & 1/4 tsp salt until well blended. Stir in grapes and celery.

Add diced chicken to mixture in bowl; toss to coat. Serve salad right away, or cover and refrigerate to serve chilled. Spoon chicken salad onto romaine to serve.

Chicken and Rice with Cilantro-Poblano Sauce

I just made this recipe. It is very flavorful but not too spicy. The huge chile looks scary but it is mild. It seems like a lot of steps but it goes together quickly and is YUM.

Chicken and Rice with Cilantro-Poblano Sauce

½ c chopped green onions, divided

¼ c fresh cilantro leaves

½ tsp sea salt, divided

¼ tsp black pepper, divided

1 (14 oz) can fat free, less sodium chicken broth, divided

1 poblano chile, seeded and chopped

2 garlic cloves, minced and divided

2 T olive oil, divided

1 (8 oz) package sliced cremini mushrooms

1 cup uncooked long grain rice

½ c water

1 tsp ground cumin

2 T chopped fresh flat leaf parsley

1 T butter

4 (6 oz) skinless, boneless chicken breast halves, cut into 1 inch chunks

Combine ¼ c green onions, cilantro leaves, ¼ tsp salt, 1/8 tsp pepper, ½ c broth, chile and 1 garlic clove in a food processor; process until blended.

Heat 1 T oil in a large skillet over medium high heat. Add ¼ c onions, mushrooms and remaining garlic to pan, saute 2 minutes. Add cilantro mixture, remaining 1 ¼ c broth, rice, ½ c water and cumin to pan; bring to boil. Cover, reduce heat, and simmer 25 min until liquid is absorbed. Remove from heat; cover and let stand 5 min; Add parsley to rice mixture.

While rice is cooking Heat remaining 1 T oil and butter in a large skillet over medium high heat. Sprinkle chicken with the remaining ¼ tsp salt and 1/8 tsp pepper. Add chicken to pan and cook until brown all over. Remove chicken from pan and add to the rice mixture. Fluff with a fork.

Carrot Pancakes

For anyone who loves carrot cake and cream cheese frosting, these are the best. Plus you can sneak the veggie in for kids.
PANCAKES
1 1/4 c. all purpose flour
2 tablespoons finely chopped pecans
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground ginger
1 egg, lightly beaten
1/3 c. packed brown sugar
1 c. milk
1 c. grated carrots
1 tsp. vanilla extract
CREAM CHEESE SPREAD
4 oz. cream cheese, softened
1/4 c. confectioners sugar
2 tablespoons milk
1/2 tsp. vanilla extract
dash ground cinnamon

In a bowl, combine the first six ingredients. In other bowl combine the egg, brown sugar, milk, carrots and vanilla; mix well. Stir into the dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. turn when bubbles form on top of pancake; cook until second side is golden brown.

Meanwhile, place the cream cheese, confectioners sugar, milk and vanilla in a blender or food processor. Blend until smooth. Transfer to a bowl; sprinkle with cinnamon. Serve with pancakes.

4 servings.

Skillet Beef n' Rice

1 package beef flavored rice mix (Rice a Roni)
1 lb. ground beef
1 small onion, chopped
1 small green pepper, chopped
2 Tablespoons plus 1 1/2 tsp. Worcestershire sauce
1 tsp. garlic powder

Cook rice mix according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir in the rice mixture, Worcestershire sauce and garlic powder; mix well.

4 servings

Southwestern Spaghetti

This may sound like a strange combination, but it's really very good. Easy and inexpensive too. Yields 8 servings

12 oz. uncooked spaghetti
1.5 lbs. ground beef
1 small onion, chopped
1 envelope taco seasoning
1 jar (26 oz) spaghetti sauce
1 jar or can sliced mushrooms, drained
1 small can sliced black olives, drained
2 cups shredded cheddar cheese
Shredded lettuce, diced tomatoes, sour cream and salsa

Cook spaghetti according to package directions. Meanwhile, in large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into beef mixture.

Transfer to a greased shallow 3 qt. baking dish; sprinkle with cheese. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through. Serve with lettuce, tomatoes, sour cream and salsa.

Summer Cobb Salad

When I made this recipe I used frozen sweet corn kernels, feta cheese and used bottled blue cheese dressing and it was delicious.

4 slice(s) bacon
1/3 cup(s) fresh lemon juice
2 teaspoon(s) Dijon mustard
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1/3 cup(s) olive oil
1/4 cup(s) snipped fresh chives
Additional snipped fresh chives, for garnish
2 bag(s) (10 ounces each) cut-up romaine hearts
12 ounce(s) roasted boneless turkey breast in 1 piece, skin discarded, cut into 1/2-inch chunks
1 1/2 cup(s) fresh corn kernels (from 3 to 4 ears)
1 container(s) (1 pound) honeydew melon pieces, cut into 1/2-inch chunks
4 ounce(s) goat cheese, crumbled
1 ripe avocado, peeled and cut into 1/2-inch chunks

DIRECTIONS
In small skillet, cook bacon on medium until browned, about 8 minutes. Transfer bacon to paper towels to drain; crumble when cool.
Meanwhile, prepare dressing: In small bowl, with wire whisk, mix lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In thin, steady stream, whisk in oil until blended. Stir in snipped chives.
Line large platter with romaine. Arrange bacon, turkey, corn, melon, goat cheese, and avocado in rows over romaine. Garnish salad with chives. Serve with dressing.
TIPS & TECHNIQUES
When shopping for turkey breast in your deli, ask for a piece cut from a whole store-roasted breast instead of the pressed deli-meat variety that's typically quite salty and often filled with preservatives.

Yield 6 main-dish servings
Prep Time 20 minutes
Total time 20 minutes

Thai Chicken Pizza

O.k., I'll start this all off with one of my all time favorite recipes...Thai Chicken Pizza by Rachel Ray. It's delish!

Thai Chicken Pizza

1 pizza dough, any brand

1/2 cup duck sauce or plum sauce

1/2 teaspoon crushed red pepper flakes

1 package (2 cups) shredded provolone or Monterey Jack cheese

1/2 red bell pepper, thinly sliced

1 tablespoon vegetable oil

2 tablespoons soy sauce

1 rounded tablespoonful peanut butter

2 teaspoons hot sauce

2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it

4 chicken breast cutlets, 1/2 pound

2 tablespoons honey

2 tablespoons rice wine vinegar or cider vinegar

1/4 seedless cucumber, peeled and cut into matchsticks

4 scallions, chopped

1 cup bean spouts,

a couple of handfuls Palm full cilantro leaves, chopped

1/4 cup chopped peanuts, 2 ounces

Preheat oven to 425 degrees F.
Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.