Family Friends Food

Freezer meal: Crock pot Creamy Italian Chicken

2012-02-06T20:54:00.004-05:00

This is an incredible recipe. I didn't freeze it, just made it fresh but I plan on making a couple to throw into the freezer for quick meals in the future! Again, I used the 1/3 less fat cream cheese and it turned out just fine.

Creamy Italian Chicken

3 pounds boneless skinless chicken breasts

1 stick (1/2 cup) butter cut into 1 inch cubes

1 package dry Italian salad dressing mix

1 can condensed cream of chicken soup

8 ounces cream cheese, cut into 1 inch cubes

1 Tablespoon minced onion

To freeze: place all ingredients into a gallon freezer bag.

To cook: thaw completely in fridge then cover and cook for 6-7 hours on LOW

Serve over rice or pasta

Add in ideas:

Frozen or fresh broccoli flourettes 45 minutes before finished cook time

Frozen peas 10 minutes before finished cook time

10 ounces frozen spinach (that has been thawed and squeezed dry) 10 minutes before finished cook time

Cream Cheese Chocolate Chip Cookies

2012-02-06T18:27:00.005-05:00

This is an incredibly delicious recipe shared with me by a good friend. Wow. I do use the 1/3 less fat cream cheese and they turned out just fine. There are no eggs in this recipe so I was content to eat some batter too. :)

Cream Cheese Chocolate Chip Cookies

from melskitchencafe.com

Makes 2-3 dozen cookies

6 ounces cream cheese, softened

12 Tablespoons butter, melted and cooled

1 cup packed light brown sugar

1/2 cup granulated sugar

2 teaspoons vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups plus 3 Tablespoons all-purpose flour

1 1/2 cups semi-sweet or milk chocolate chips

Preheat oven to 325 degrees F and line baking sheets with parchment paper or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.

Roll the dough into 1 to 1 1/2 inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Easy Peasey Delicious Potato Bread in about 2 hours

2012-01-24T11:29:00.000-05:00

Yields two 9x5 loaves

Ingredients

2 1/4 c. warm water
2 tablespoons INSTANT yeast
1/4 c. honey or pure maple syrup
1/3 c. light olive oil
5 1/4 to 6 1/4 c. bread flour (I also use all purpose unbleached, but bread flour I think is better)
1 c. instant potato flakes
2 teaspoons salt

Instructions

Grease two 9x5 inch loaf pans with solid vegetable shortening.

Pour 2 1/4 cups warm water into a large mixing bowl. Sprinkle 2 tablespoons yeast over the water. Stir until yeast is dissolved.

Add 1/4 cup honey or syrup and 1/3 cup light olive oil to the yeast mixture. Stir until well blended.

Before measuring your flour, sift through your flour bin with a fork several times.

Add 1 cup potato flakes, 2 1/4 cup flour and 2 teaspoons salt to the yeast mixture. Stir until mixture is thick and smooth.

Gradually add 2 cups of flour, stirring with a spoon. The dough will stick together and pull away from the sides and the bottom of the bowl. If it doesn't do this, add a little more flour until it does. The dough will form a lump

Preheat oven to 350 degrees.

Measure 1 cup more flour. Use only what is necessary to knead and shape the dough. Lightly dust the work surface with flour, put dough on work surface and lightly dust the dough and begin to knead. Knead for about 5 minutes, continuously dusting with flour as needed, until dough is smooth and elastic.

Divide dough into 2 equal pieces, shape into balls and let rest for 5 minutes.

Shape the dough into loaves and place in prepared pans. Let rise until double...about 15-20 minutes. Place them in the oven and back for 30-40 minutes until nicely browned on top. Immediately take them out of the pans and let them cool on a wire rack.

Pioneer Woman's Mac and Cheese

2011-12-02T15:47:00.000-05:00

O.k., so this is my new winter comfort food. Easy peasy and the kids love it too. I also like that there are NO breadcrumbs on top. That is the one thing I have never liked about homemade mac and cheese. This is delish...try it on a chilly night with a salad.

4 cups Dried Macaroni
1 whole Egg Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Sugar Cookie Bars

2011-11-18T09:47:00.002-05:00

I echo the sentiment of the person who posted this on their blog. It's my new favorite blog to look at. http://sixsistersstuff.blogspot.com/

Click here for the recipe that I want to share with you today! It's so yummy. And so easy. I don't enjoy cutting out sugar cookies and the whole process it takes to make them so this recipe is for me. Try it out! You won't regret it...

The Neelys' Whoopie Pumpkin Pies

2011-11-11T17:24:00.004-05:00

I just made these today. Oh yum. Easy. Not very involved and delicious. My kind of cookin'! I do not eat pumpkin pie because I don't like it, but I like these. :) Just FYI for anyone who avoids this recipe because they don't like pumpkin pie. You'll be missing out...

Active:45 min
Total:55 min (plus cooling)
Makes: 12 whoopie pies

For the cookies
1 stick unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder
pinch of kosher salt

For the filling
4 ounces cream cheese, at room temperature
4 Tablespoons unsalted butter, at room temperature
2/3 cup confectioners' sugar
1/4 cup canned pure pumpkin
1/4 teaspoon ground cinnamon
pinch of kosher salt

1. Make the cookies: Line 3 baking sheets with parchment paper. Preheat the oven to 400 degrees F. Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

2. Drop 8 scoops of batter, about 2 Tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart. Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.

3. Make the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners' sugar until smoother. Add the pumpkin, cinnamon and salt and beat until smooth.

4. To assemble the whoopie pies, spread a heaping tablespoonful of filing on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.

Caramel-Soaked Carrot Cake with Cream Cheese Frosting

2011-11-02T14:59:00.004-04:00

Above is a photo of the layers after being drizzled with the buttermilk caramel. It soaks in and makes the layers moist and YUMMAY!!

Before I post this recipe I need to say a couple of things that I would do differently if I made it again. 1. I didn't see that the recipe calls for THREE 9-inch cake pans. I may try three pans next time, but it worked fine doing two, I just baked them for the maximum time. At a lower elevation it may take a little more bake time. 2. I didn't have a fine grater and I would definitely grate the carrots more finely if I did it again. Nobody mentioned it though, they were too busy eating, so it's probably a matter of personal taste - mine! 3. The recipe says to pour the caramel over the layers while they are in the pans. Unless you have springform pans, I wouldn't do that again. It was a mess getting them out! So I'll change the instructions on this recipe accordingly.

Cake:

2 cups all-purpose flour

2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

3 large eggs

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 tsp. vanilla extract

2 cups grated carrots

1 (8oz) can crushed pineapple, drained

1 (3 1/2 oz) can flaked coconut (I used toasted)

1 cup chopped pecans or walnuts (optional)

Line 3 (9-inch) round cake pans with wax or parchment paper; lightly grease and flour wax paper. Set pans aside.

Stir together flour, soda, salt and cinnamon. Set aside.

Beat eggs and sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add the flour mixture, beating at low speed until blended. Fold in carrots, pineapple, coconut and nuts. Pour batter into prepared pans.

Bake at 350 degrees for 30-40 minutes or until wooden pick inserted in center comes out clean.

Buttermilk Glaze:

1 cup sugar

1 1/2 tsp. baking soda

1/2 cup buttermilk

1/2 cup butter or margarine

1 Tbsp. light corn syrup

1 tsp. vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring constantly, for 4 minutes. Remove from heat and stir in vanilla.

After taking cake out of oven, cool in pans on wire racks 10 minutes. Remove from pans and set bottom layer on serving plate. Set other two, face down, on wire racks. Drizzle buttermilk glaze evenly over baked layers. Let cool.

Cream Cheese Frosting:

3/4 cup butter or margarine, softened

1 (8oz) pkg. Cream cheese, softened

1 (3oz) pkg. Cream cheese, softened

3-4 cups sifted powdered sugar

1 1/2 tsp. vanilla extract

Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth. Spread Cream Cheese Frosting between layers and on top and sides of cake.

I froze the layers so they were easier to frost and it worked out perfectly.

Buffalo Chicken Dip

2011-10-22T18:41:00.003-04:00

5 cans of drained chicken
2 8oz cream cheese
1 small can chopped chilis
1 bottle blue cheese dressing
10 oz of Frank's Hot sauce
2 cups of shredded cheddar cheese

Put everything in crock pot and cook it all day on low. Serve with Tortilla Chips.

My friend brought this to a girls night out. It was delicious. I thought I would share the recipe with you.

oops

2011-10-06T15:24:00.001-04:00

I posted something to this blog and then realized it was meant for my personal/family blog so it will show on your feed if you're a follower of this blog, but it actually isn't on this blog because I took it off immediately. Oops. Sorry. I need to check more closely at which blog I am posting to!
Patty

Cowboy Caviar

2011-10-05T09:27:00.001-04:00

2 tablespoons red wine vinegar
1 1/2 teaspoons hot pepper sauce (I do a bit less as I'm a wimp with hot sauce)
2 teaspoons olive oil
1 clove garlic, minced
Freshly ground black pepper to taste
1 firm, ripe avocado
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (11-ounce) can corn kernels, drained and rinsed
2/3 cup sliced green onion
2/3 cup chopped fresh cilantro
1/2 pound Roma (plum) tomatoes, coarsely chopped
Salt to taste
Tortilla chips

In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper. Peel,
pit and cut avocado into 1/2-inch cubes. Add to vinegar mixture and
toss lightly.
Drain and rinse black-eyed peas and corn. Add black-eyed peas, corn, onion,
cilantro and tomatoes. Mix gently to coat. Add salt to taste.
Refrigerate, well sealed.
Serve as an appetizer with tortilla chips.

Chicken Parmesan Pizza

2011-10-04T19:39:00.004-04:00

I know, noodles on pizza? Believe me, its great!!

I love it when I throw leftovers together and discover something delicious! I had a leftover grilled chicken breast, and some homemade marinara (love fresh tomato season). Eldon loves chicken parmesan but there wasn't enough chicken for individual, so......

My stand by pizza crust, either make a half batch, or divide in half for two pizzas.
Thinly slice grilled chicken breast (I warmed in microwave before putting on pizza)
cook 1/4 pound angel hair pasta, drain and mix with enough red sauce to coat.
2-3 cups mozzerella cheese
1/4 cup parmesan cheese
spaghetti sauce (about 1 1/2 - 2 cups)

Pat dough into pizza size crust (I used a foil pizza pan for size). Preheat grill. Put pizza crust on preheated grill (about 400 degrees). YOu can leave it in the pan, but I like the grill stripes on it. Let cook about 5 minutes--it will puff up, but still be white. Take off grill and flip onto pan or plate, so cooked side is now up. Spread sauce coated angel hair on crust. Sprinkle half cheese over noodles. Top with chicken slices, then remaining sauce, sprinkle with parmesan (I didn't measure, just sprinkled over top), then remaining mozerella. Put back on grill for another 5 minutes, or until cheese is melted. EAT and ENJOY. You could also cook this in the oven as you would a regular homemade pizza, spread crust, put on toppings and bake until done.

PIZZA CRUST
2 pkg yeast
2 C warm water
5 C flour
4 TB olive oil
2 tsp sugar
2 tsp salt
Dissolve yeast in water, stir in remaining ingredients (by hand or in mixer). Beat vigorously 20 strokes, let rest 5 minutes. 425 degrees 15-20 minutes (in oven)

Thai Peanut Noodles

2011-08-01T23:38:00.001-04:00

This recipe is fast, cheap and delicious! What more can you ask for. I think you all just need to go out and buy the "Our Best Bites" cookbook. They are awesome!

1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Bacon-Wrapped Teriyaki Chicken Skewers

2011-07-24T20:26:00.001-04:00

Here is another "Best Bites" winner! Delicious! (I cut the chicken chunks first, then figured out how much bacon I needed from that...easier to deal with unused bacon than unused chicken breast)

1 lb. boneless skinless chicken breasts or thighs

About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)

1 large can pineapple chunks (you won't use all of them)

Homemade Teriyaki sauce (the best!) or Kikkoman Teriyaki Baste and Glaze

Kebab skewers or toothpicks

The easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.

Cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers.

When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.

Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.

*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.

**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.

Banana Chocolate Chip Pancakes

2011-06-05T19:57:00.003-04:00

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
1 Cup chocolate Chips

Makes 12 pancakes

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy. Stir in chocolate chips.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

We eat these just as they are with nothing on them.

Coconut Cream Cake

2011-05-30T15:59:00.004-04:00

If you love coconut like me this one will knock your socks off!

1 pkg white cake mix

amount of water listed on the cake mix box (I think 2/3 c)

3 eggs

1/3 c vegetable oil

1/2 tsp coconut extract

1/2 of 14 oz coconut cream (cream of coconut)

1/2 of 14 oz can sweetened condensed milk

1 c heavy whipping cream

1 TBSP white sugar

1 c flaked coconut

Preheat oven to 350 F. Grease and flour 9X13 pan.

In large bowl mix cake mix, eggs, oil, water and coconut extract. Beat for 2 min then pour into prepared pan. Bake for 30 min or until toothpick comes out clean.

In a med bowl combine coconut cream and sweetened condensed milk until smooth. **You can make 2 cakes if you want to use all the milk and coconut cream**

When cake comes out of oven poke holes into it in even rows using chopstick or large fork. Pour milk mixture over it and allow it to soak into cake. Refrigerate several hours or over night.

In large bowl whip cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cake. Top with flaked coconut. Keep refrigerated.

Guava Cake

2011-05-30T15:50:00.005-04:00

1 Strawberry Cake Mike

1 small box instant vanilla pudding mix

1 large tub Cool Whip

2 cans frozen Hawaii's Own Guava juice (can be combined with other flavors like strawberry guava)

Mix the cake mix and pudding together and then make as instructed on box only instead of the water use the juice from 1 can guava juice mixed up as instructed on can equal to what the water should be.

Bake cake as usual. Cool.

For frosting take the other can of frozen concentrate. Melt in saucepan. Take some out and mix in a separate bowl with some cornstarch until lumps are gone. Add back to juice in pan and cook until thickened about the thickness of a gel. You can frost the cake with cool whip and then pour the gel over the cool whip (photo shows this way) or let it cool and then add to the cool whip until thoroughly mixed. Frost cake. Keep refrigerated.

Marie's Taco Soup - Fast, Easy and Muy Bien!

2011-05-30T14:58:00.004-04:00

In large frying pan cook 1 lb hamburger and some chopped onions until browned. Drain.

If you don't eat beef you can do ground chicken or turkey or if you don't eat meat leave this step out.

Meanwhile, in stock pot put:

1 can garbanzo beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can white beans, drained and rinsed

1 can black beans, drained and rinsed

1 can corn with juice

1 can olives, sliced

1 can diced tomatoes (I always run them through the blender because we hate chunks)

1 can tomato paste

and enough water to make it soupy

Add the hamburger and onion mixture and

2 pkg powdered taco seasoning

Let it simmer with the lid on until flavors have blended. It can be an hour or less or you can cook in the crock pot all day.

Serve it topped with tortilla chips, sour cream and shredded cheese. Yum.

Roast Chicken with Olives and Potatoes

2011-05-13T13:42:00.003-04:00

Lately I have had a thing for Kalamata olives. I LOVE them. So when I found some whole chickens on sale for 77 cents a pound, I couldn't pass them up and went looking for a way to combine my love of olives with the chicken. I found this recipe and it is delish. Not so pretty, but the olives and potatoes together melt in your mouth and the chicken if fabulous. I also love the easiness of roasted whole chicken. I used dried thyme leaves because I didn't plan ahead and it turned out good too.

Ingredients:

1 7-pound roasting chicken
6 tablespoons olive paste (olivada) - Recipe Below or you can buy already made.
2 bay leaves
Olive oil
4 tablespoons fresh thyme leaves
4 medium russet potatoes, peeled, cut into 1 1/2-inch pieces
2 tablespoons olive oil
1/2 cup Kalamata olives

Fresh thyme leaves

Preheat oven to 450°F. Slide hand between chicken skin and meat over breast and legs to form pockets. Spread 4 tablespoons olive paste over breast and leg meat of chicken. Spread remaining 2 tablespoons olive paste in cavity of chicken. Place bay leaves in cavity. Tie legs together to hold shape. Rub olive oil into chicken skin. Sprinkle with salt and pepper. Sprinkle with 2 tablespoons thyme. Place chicken in large roasting pan.

Place potatoes in large bowl. Add 2 tablespoons olive oil and salt and pepper to taste and toss to coat. Sprinkle with 2 tablespoons thyme. Add potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to 375°F and roast 1 hour longer. Add olives to pan. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 10 minutes.

Transfer chicken to platter. Surround with potatoes and olives. Sprinkle with additional thyme. Pour chicken pan juices into large cup and degrease. Serve chicken, passing pan juices separately.

Olivada:

1 1/2 cups pitted Kalamata olives (about 8 ounces)

4 teaspoons finely chopped fresh rosemary

2 garlic cloves

1/2 teaspoon dried crushed red pepper

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

5 tablespoons extra-virgin olive oil

Combine olives, rosemary, garlic, crushed red pepper, salt, and pepper in processor. Blend until olives and garlic are chopped finely. With machine running, add 4 tablespoons oil through feed tube and blend until coarse paste forms. (Olivada can be made 1 day ahead. Transfer to small bowl, cover, and refrigerate.)

Strawberry Rhubarb Crunch

2011-05-13T13:35:00.001-04:00

Spring is all about strawberries and rhubarb. Saw some gorgeous rhubarb at the grocery store the other day and just had to get it to make this recipe. Especially since my husband once again mowed over my rhubarb plants. I'm beginning to think he does it on purpose.

Ingredients

1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Easy Pretzel Turtles

2011-05-13T13:14:00.001-04:00

Who doesn't like a little pretzel, caramel, chocolate and nuts? The hardest part about this recipe is unwrapping all the Rolos. Enjoy these little treats or give them away to someone you love. This recipe comes from the cookbook "Our Best Bites", one of my new favorites. I am not a food photographer so my picture isn't as beautiful as it could be. Enjoy!

55 small Pretzels (this is about how many Rolos come to a bag)
1 bag of Rolos candy
Various toppings - Nuts, M&M's, mini marshmallows, coconut...let your imagination wander
Melted Almond Bark or White Candy melts for drizzling (optional)

Preheat oven to 350 degrees. Line baking sheet with parchment or foil. Lay out pretzels on cookie sheet. Put one unwrapped Rolo on top of each pretzel. Place in preheated oven for 3-4 minutes, until just glossy and beginning to melt. (Should still hold shape) Take out of oven and top with your toppings...pushing down to squish the Rolo into the pretzel. Melt Almond Bark or Candy Melts in Ziploc bag, cut small hole in corner and drizzle over your creations. Let cool completely and store in airtight container.

Turkey Brine

2011-04-24T22:30:00.003-04:00

I had a recipe from my Food Network Magazine from Alton Brown that was for a turkey brine you do in a 5 gallon bucket. Unfortunately, he instructs for that brine to be made a couple days in advance. I couldn't do that so I used the link below. It was yummy. All ingredients I had in my kitchen too! I brushed the turkey with canola oil (as opposed to vegetable oil) because that's what Alton's recipe said to do. Anyway, I have NEVER had such moist white meat EVER. This was super easy. I just followed the roasting instructions that came with the turkey as the recipe below just says to roast it however...I need more details than that! We managed and wow, I have a new favorite way to roast turkeys (brine 'em in a bucket before!)

The turkey in the picture looks a little red? Mine didn't look red like that at all. Just beautiful, golden brown. Yum.

http://allrecipes.com/Recipe/Turkey-Brine/Detail.aspx

Parker House Rolls

2011-03-26T20:55:00.004-04:00

This recipe is awesome. I've made these at least three times now and it's time intensive, but well worth it. The bulk of the time is used up in rising so that's good! Plan for a good three hours from start to finish (rise time of 2 or 2 1/2 hours).

Be sure and scroll through the pictures for a photo that matches each step if you have any questions.

http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/parker-house-rolls-recipe/index.html

Excellent with soups...it's still a little chilly out there!

The Master Recipe: Boule (Artisan Free Form Loaf)

2011-02-04T13:57:00.003-05:00

Huh? O.k. so the title may not be the great, but what this is, is basically homemade bread in 5 minutes a day. This recipe makes 4 - one pound loaves of artisan bread. It is delicious and so easy, you'll think you're dreaming. :D Don't be put off by the length of the recipe...it's seriously easy.

3 c. lukewarm water
1 1/2 tbsp granulated yeast (1 1/2 packets)
1 1/2 tbsp coarse kosher salt or sea salt
6 1/2 c. unsifted, unbleached, all-purpose flour (I have also used 4 c. all purpose and 2 1/2 c. King Aurthur's, white whole wheat flour)

Mixing and Storing the Dough

1. Heat the water to just a little warmer than body temperature (about 100 degrees F)

2. Add yeast and salt to the water in a 5 qt. bowl or preferably, in a resealable, lidded container (not airtight - use one with a gasket or lift corner - I just cut a lift corner into a normal Tupperware). Don't worry about getting all of it to dissolve.

3. Mix in the flour by gently scooping it up, then leveling the top with a knife; don't pat down. Mix with a wooden spoon until uniformly moist. If hand mixing becomes too difficult, use very wet hands to press it together. DON'T KNEAD! This step is done in a matter of minutes and yields a very wet dough, loose enough to conform to the container.

4. Cover loosely. Do not use screw topped jars which could explode. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approx. two hours, depending on temperature. Longer rising times, up to five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to handle than room temperature dough. We recommend refrigerating the dough at least three hours before shaping into a loaf. And relax! You don't need to monitor doubling or tripling of volume as in other recipes.

On Baking Day

Prepare a cookie sheet with parchment paper. Sprinkle the surface of the dough of flour, then cut off a 1 lb. (grapefruit sized) piece with a serrated knife. Hold the dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on four "sides", rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn't need to be incorporated. The bottom of the loaf will flatten out during resting and baking.

Place the ball on the prepared cookie sheet. Let it rest uncovered for about 40 minutes. Depending on the dough's age, you may see a little rising during this time; more rising will occur during baking.

Twenty minutes before baking, preheat the oven to 450 degrees. Place an empty broiler tray or oven proof metal pot for holding water on another shelf. (don't use glass or ceramic)

Dust the top of the loaf liberally with flour, which will allow for the serrated knife to pass without sticking. Slash a 1/4 inch deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread to expand when baking)

Put the cookie sheet in the oven and quickly, but carefully, pour about a cup of hot water into the broiler tray and close the oven door to catch the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. With wet dough, there's little risk of drying out the inside, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle or "sing" when exposed to room temperature. Allow to cool completely on a wire rack. The crust may initially soften, but will firm up again when cooled.

Refrigerate the remaining dough in your lidded, not airtight, container and use it over the next two weeks. You'll find even one day's storage improves the flavor and texture of the bread. Cut off and shape loaves as you need them. The dough can also be frozen in 1 lb. portions in an airtight container and defrosted overnight in the fridge prior to baking day.

When your dough container is empty, don't wash it! Just scrape it down and incorporate it into the next batch. In addition to saving clean up, the aged dough will give your new batch a head start on the sourdough flavor.

The "6-3-3-13" rule. To store enough for eight loaves, remember 6-3-3-13. It's 6 cups water, 3 tbsp salt, 3 tbsp yeast, and then add 13 cups flour.

Cranberry Cheesecake Bars

2010-11-26T01:14:00.002-05:00

Looking for something to fix with all that leftover cranberry sauce? Do you love cheesecake? Then this recipe is a must!

Cranberry Cheesecake Bars

2 C Flour

1 1/2 C quick or old-fashioned oats

1/4 C packed brown sugar

1 C butter or margarine, softened

2 C white chocolate chip morsels

1 8 oz package cream cheese, softened

1 can (14 oz) Sweetened Condensed Milk

1/4 C lemon juice

1 tsp vanilla extract

1 can (16 oz) whole berry cranberry sauce (but I used the jellied cranberry & it was yummy)

2 TBSP cornstarch

Preheat oven to 350 degrees. Grease 9 X 13 baking pan. Combine flour, oats and brown sugar in a large bowl. Add butter; mix until crumbly. Stir in white chocolate chip morsels. Reserve 2 1/2 C mixture for topping. With floured fingers, press remaining mixture into prepared pan.

Beat cream cheese in a large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in a medium bowl. Spoon and smooth over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture.

Bake for 35-40 minutes or until center is set. Cool completely in pan on a wire rack. Cover; refrigerate until serving time.

ENJOY your leftovers!

Creamy Leek and Potato Soup

2010-11-05T11:50:00.002-04:00

I got this one off the of the Sister Cafe blog.

Delicious!

6 medium potatoes, peeled and diced
2 leeks, washed, sliced, including white and light green parts
1 cup chopped onion
1 carrot, sliced
1 stalk of celery, sliced
4 cups chicken broth
1 Tb dried parsley flakes
1 tsp garlic salt
2 Tb butter
12 oz. can evaporated milk
12 oz. bacon, cooked and crumbled
sharp cheddar cheese, shredded
chives, chopped - optional

Combine everything except last 4 ingredients in crockpot. Cook on low 7-9 hours or on high 3-4 hours. Stir in the can of evaporated milk the last 45 minutes. Serve hot topped with bacon, cheddar, and chives. (If you have a family that loves bacon, like mine, then you might want to stir in the bacon at the end too... otherwise you might run out fast!)

Portuguese Sweet Potato, Sausage and Kale Soup

2010-10-01T19:50:00.003-04:00

This has been a great favorite as the weather has started cooling down. It is yummy. You can also add in black beans instead of white...it's good either way, or with both. If you want it thicker, mash some of the beans before adding to the soup. Mmmm, my mouth is watering just thinking about it.

Yield: 10 servings (serving size: about 1 3/4 cups)

Ingredients

2 tablespoons olive oil
4 cups chopped onion (about 2 large)
1 teaspoon salt, divided
1/2 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 pound sweet turkey Italian sausage, (I use Chorizo or Linguica instead, it just tastes more authentic Portuguese) If you use a hot sausage, omit the red pepper flakes, unless you really like heat.
8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
5 cups water
4 cups fat-free, less-sodium chicken broth
1 (16-ounce) package prewashed torn kale
1 (16-ounce) can cannellini beans or other white beans or black beans, rinsed and drained

Preparation
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated.

In Honor of Fall

2010-09-30T08:11:00.002-04:00

Pumpkin Pancakes

Ingredients

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot

You can replace spices with pumpkin pie spice. We like to eat these with either cool whip/ whipped cream or with maple syrup.

Chocolate Raspberry Trifle

2010-07-25T17:16:00.005-04:00

This is a SUPER easy but delicious and beautiful dessert that looks like it took all day.

Using fresh raspberries while they are in season is the best but frozen work too.

1 pan of brownies already made, thick or thin
fresh raspberries (about 3 pints) or 1 bag frozen (thawed and drained)

Pudding layer:
1 - 3 oz. instant jello pudding any choc or white flavor you like
(cheesecake, white choc, vanilla... all work great)
1 c milk
1 - 12 oz cool whip thawed minus 1/2 c for the ganache
Mix together the milk and pudding and then fold in the cool whip until blended saving 1/2 c cool whip for ganache

Ganache layer:
1 c chocolate chips (semi sweet or milk chocolate)
1/4 c seedless raspberry jam (or whatever kind of berry jam you have)
1/2 c cool whip, thawed

Mix all together in microwave proof bowl. Melt for 40-50 seconds on high, stirring after each 20 second interval until melted and smooth.

In a trifle dish or clear glass bowl layer 1/3 of the brownies first. Then cover with 1/3 of the berries. Then put 1/3 of the pudding layer. Carefully cover with 1/3 c. of pudding layer. Then top of with 1/3 of ganache spreading carefully to cover. Continue layers ending with ganache. Use a couple berries for garnish if desired. Cover and refrigerate a couple hours. YUM!

Oreo Cookie Dessert

2010-07-13T23:05:00.003-04:00

24 Oreo cookies, crushed
1/3 cup soft margarine (or softened butter)

Mix the crushed Oreos and the soft margarine together and press into bottom of 9x13 pan. (Recipe can be halved as seen pictured above to go into an 8x8 pan)

Spread 1/2 gallon softened vanilla ice cream carefully over the crushed Oreo base.

Freeze hard.

Boil 4 ounces German Sweet Chocolate (Baker's chocolate)
1/4 cup sugar
1/3 cup evaporated milk
and 2 Tbsp butter
for 2 or 3 minutes, no longer!

Wait just a minute to let it cool slightly and pour it over the frozen ice cream. Spread carefully.
If desired, sprinkle with chopped pecans.

Freeze again.

This is yummy with fresh strawberries :) It's a rich dessert, a little bit goes a long way but you'll definitely want more! Beware! :)

Healthified Creamy New Potatoes and Green Beans - Healthified - Eat Better America

2010-06-21T07:15:00.001-04:00

Healthified Creamy New Potatoes and Green Beans - Healthified - Eat Better America

This was an easy hot side dish. I would recommend quartering the potatoes for better cooking and for easier eating of the final dish.

Healthified Tandoori Turkey Tenderloins - Dinner - Eat Better America

2010-06-21T07:08:00.003-04:00

Healthified Tandoori Turkey Tenderloins - Dinner - Eat Better America

This is good! Easy too. It says to grill over medium coals. I have a gas grill so I just grilled over that with the cover open except for about the last 5 minutes of cooking I closed the lid because the meat wasn't reaching desired internal temperature.

I used Greek plain yogurt. It was yummy!

Maple-Oatmeal Scones

2010-06-05T20:07:00.004-04:00

From the Jan/Feb 2010 Food Network Magazine
I really should have taken a picture. They were beautiful. I'll post the recipe as it was in the magazine. I cut the recipe in half and used a 2 inch round cookie cutter (rather than the 3 inch round the recipe calls for). It made 12 of that size. Those were big enough for us!

Active: 30 min/ Total: 50 min
Makes 14 very large round scones

FOR THE SCONES
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats (I used old fashioned and it turned out fine), plus additional for sprinkling if desired (I didn't sprinkle)
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk (you can make your own buttermilk. 1 T lemon juice, add milk to make 1 cup)
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

FOR THE GLAZE
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

1. Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

2. Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

3. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

4. To make the glaze, combine the confectioner's sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Recipe from The Barefoot Contessa Cookbook.

Roasted Sweet Potato Salad

2010-04-02T21:16:00.004-04:00

This is one of those light, feel good after you eat it sort of things...yet is so YUM,and a cinch to make.

Ingredients

2 sweet potatoes (about 1 pound), peeled and cut into thin wedges (I cubed mine)
1 red onion, thinly sliced
3 tablespoons olive oil
Kosher salt and black pepper
1 bag baby spinach (about 4 cups)
2 tablespoons fresh lime juice

Preparation

Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt.

Island Vacation Party Mix

2010-03-23T00:02:00.002-04:00

2 1/2 C Corn Chex

2 1/2 C Rice Chex

2 C macadamia nuts

1/4 C butter, cubed

2 TBSP corn syrup

2 TBSP sugar

1 C flaked coconut

1 (6oz) pkg chopped dried pineapple

1 C white chocolate chips

In a large microwave-safe bowl, combine cereals and nuts; set aside. In a small microwave-safe bowl, combine the butter, corn syrup, and sugar. Microwave, uncovered, on high for 2 minutes, stirring once. Pour over cereal mixture and toss to coat.

Cook cereal mixture, uncovered, on high for 2 minutes, stirring once. Add coconut; cook 2 minutes longer, stirring once. Spread onto wax paper to cool. Stir in pineapple and white chocolate chips. Store in an airtight container.

**WARNING: You will not be able to stop eating this. Plus, it will probably make you wish you were laying out on a beach in Hawaii snacking on this mix and drinking (virgin) Pina Coladas!

Hungarian Hot Sausage and Lentil Stoup

2010-02-27T19:40:00.002-05:00

A stoup is between a stew and a soup. This was delicious and perfect for a chilly winter day. It has a little heat to it, but not too spicy.

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds bulk hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped
2 portobello mushrooms, gills scraped out, chopped
1 cup pre-shredded carrots, available in sacks in produce department of the market
1 cup lentils
1 large starchy potato, peeled and chopped
Salt and pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
3 sprigs fresh rosemary, in tact on stems
1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
6 cups chicken stock
4 cups kale or chard, a small bunch, veins removed and chopped
Crusty bread, to pass at table
Butter, for bread

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

Chocolate Mousse Torte

2010-02-27T14:09:00.004-05:00

Ingredients
37 Nilla waffers divided
4 squares Baker's Semi-sweet Chocolate divided
2 pkg. 3.9 oz. each chocolate instant pudding
2 cups plus 2 Tbsp. cold milk divided
1 tub 8 oz. whipped topping thawed divided
1 pkg. 8 oz. cream cheese softened
1/4 cup sugar
3/4 cup fresh raspberries....I had strawberries so I used them instead and they worked fine.

Directions
Stand 16 wafers, top-sides out, around the insede edge of a 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares. Beat the pudding mixes and 2 cups milk with whisk for 2 minutes. Blend in melted chocolate and 1 cup whipped topping; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of whipped topping; spread over pudding. Top with remaining wafers. Refrigerate 3 hours. Invert the torte onto a plate. Remove pan and plastic wrap. Shave remaining chocolate square into curls. Top the torte with the remaining whipped topping, berries and chocolate curls.

Note--make it the day of, the waffers become a bit soggy the second day.

White Chocolate Raspberry Cheesecake

2010-02-24T12:24:00.001-05:00

White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

For a Shortcut use seedless raspberry jelly instead of step 2.

Apricot Chicken

2010-02-23T20:54:00.003-05:00

Sorry no picture. This is another fast, easy and very delicious recipe. Portions are for two to three people.

1 pound chicken tenders
3/4 cup apricot preserves
1/2 envelope onion soup mix (use the other half to mix with sour cream and make chip dip!)
1/8 cup mayo

Combine preserves, onion soup mix, and mayo. Place chicken in 13x9 pan and spread preserves mixture over top. Cover and bake at 350 degrees F for 35 minutes or until internal temperature reaches 165 degrees F.
Serve chicken and juices over steamed white rice. Try a green salad and hot rolls on the side.

Poblano Chicken Chowder

2010-02-23T20:04:00.003-05:00

Thank you Paula Deen for your love of butter, cream and all things yummy! This is a good one.

1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce, or more to taste
1 cup heavy cream

Directions
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.

Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.

Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend.

Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.

Corn Muffins

2010-02-21T19:01:00.002-05:00

This came from the lid of Dannon Light & Fit Yogurt. Fast, easy, just the right amount of sweet goodness.

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 1/4 cup Dannon Light & Fit Vanilla or Strawberry nonfat yogurt
1/4 cup canola oil

1. Preheat oven to 375 degrees F; lightly grease or line twelve 2" muffin tins (regular muffin size)
2. In a larger bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a smaller bowl whisk together eggs, yogurt, and oil; add this yogurt mixture to the flour mixture,and stir the batter until it is combined.
3. Divide the batter among the muffin tins (they'll be nearly full), and bake the muffins in the middle of the oven for 15-20 minutes, or until a tester comes out clean.
4. Let the muffins cool in the tins on a rack for three minutes, turn them out onto the rack and let them cool completely. Keep in an airtight container and eat within a couple days.

Yields 12 muffins

Maine Diner Seafood Chowder

2010-02-21T16:22:00.004-05:00

Every time we go to Wells, ME, we have to stop in at the Maine Diner. They have such things as Crabs Benedict, Lobster Pie, and the BEST seafood chowder I have ever tasted. Thankfully they are not secretive about their recipe. It takes some time and effort, but well worth it. You are more likely to have the best results if you live somewhat near the coast and have access to the seafood required.

1 Maine lobster (about 1 lb.)

1/2 lb. Maine steaming clams (soft shelled steamers)

1/2 lb. shrimp (26 - 30 count) (I use Maine shrimp)

1/2 lb. scallops (I used bay scallops, but I think at the diner they use sea scallops)

1 can (10 oz.) baby clams

1/4 lb. butter

2 C. light cream

2 C. milk

1/4 C. dried parsley flakes (I used a little less than this of fresh flat leaf)

1 T. paprika

2 medium potatoes

4 oz. salt pork (you can use bacon, but the salt pork is more traditional)

1 medium onion, diced fine

Salt and pepper to taste

Oyster crackers, for serving

In 1 1/2 quarts of water, boil the lobster for 15 minutes in a pot with a lid. Remove the lobster and set aside. In the same liquid, cook the steamers until they open. Remove the steamers and set aside. Using the same liquid once again, cook the scallops and shrimp until cooked through. Leave in the pot with the broth.

Split open the lobster and pick out the meat. Break the meat into bite-sized pieces and return it to the pot. Clean the tomalley out of the lobster cavity and add it to the pot. Add the canned baby clams (with their juice), butter, cream, milk parsley and paprika.

Remove the steamers from their shells, pick off the neck sheath, and add to the pot. Keep warm but do not boil.

Peel and dice the potatoes. In a separate pot, cook them in boiling water just until tender. Drain and add to the pot.

In a frying pan, sauté the salt pork until rendered. Add the onions and cook until tender. Add the entire contents of the pan to the pot.

Simmer the pot on low heat until hot. Add salt and pepper to taste. Serve the chowder in soup bowls with oyster crackers.

This recipe said it served four, but I would say a little more. It almost filled up my 7.25 quart pan.

Easy Guacamole

2010-02-06T19:55:00.001-05:00

Found this on allrecipes.com
I thought it was excellent. I had all the ingredients. Super fast and super easy!
You more experienced chefs may find it a good base recipe for you to tinker with.

2 avocadoes
2 T mayo
2 T salsa
1/4 tsp. chili powder
1/4 tsp. ground pepper
salt to taste

Mix it all up and enjoy!

Tasty Taco Bake

2010-01-17T00:14:00.002-05:00

Just in time for any Super Bowl Parties!

Ingredients:

1 1/2 C crushed Doritos nacho chips

1 (15 oz) can chili

1 (3.8 oz) sliced ripe olives, drained, divided

1/2 C sour cream

1/2 C shredded cheddar cheese

1/2 C shredded Monterey Jack cheese

1 (4.5 oz) jar sliced mushrooms, drained

4 green onions, thinly sliced

1 C shredded lettuce

Directions:

Spread 1 cup chips into an ungreased 8-in square baking dish. In a small bowl, combine the chili, green chilies, and half of the olives; spoon over the chips. Spread sour cream over the top. Sprinkle with cheeses, mushrooms, onions, then remaining chips and olives.

Bake uncovered @ 375 for 10-15 minutes or until cheese is melted. Top with lettuce.

Yields 4 servings.

Chocolate Chip Biscotti

2010-01-17T00:01:00.003-05:00

I sent some of this to Julie, and she wanted me to post the recipe. Note: wasn't sure if she liked cranberries, so I left those out; also couldn't find hazelnuts ANYWHERE, so I substituted slivered almonds, and it was yummy! This ones for you girl:

Chocolate Chip Biscotti

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix
1/3 C butter or margarine, softened
1 egg
1/4 C flour
1/2 C toasted chopped hazelnuts (or slivered almonds)
1/2 C cranberries
2 C semi-sweet chocolate chips

Directions:

Make cookie dough blending cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Roll half of dough at a time into 8 X 2 1/2 inch rectangle. Bake @ 350 for 20-25 minutes on ungreased cookie sheet. Cool 15 minutes.

Cut each rectangle crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10-12 minutes, turning once, until crisp. Cool, place biscotti on cooling racks, cool completely.

Microwave chocolate chips on high for 30 seconds, stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

Frangranced Salt Scrub (Exfoliates Dry Skin)

2009-12-20T21:37:00.004-05:00

O.k., so this is not a food recipe...but it is a gift recipe made from salt...which is somewhat a food. Anyway, this is great for teachers, friends, visiting teachees, etc. It really does make your hands (I haven't tried it on my feet, knees or elbows) nice and soft.

1/2 c. salt

1 Tablespoon EXTRA LIGHT olive oil

6-7 drops scented or essential oils

1 teaspoon cold water

Place salt in a glass bowl and stir in the oils and the water until well mixed. The salt will resemble a snow cone without the flavoring. Spoon into small jelly jar or other small sealed container.

Directions for use: Use one teaspoon of salt scrub and gently rub into hands, feet, elbows or knees. Rinse with warm water.

Homemade Truffles

2009-12-17T09:49:00.003-05:00

This recipe is super easy and yummy, yummy, yummy!!!

1 package of regular oreos
1 8 0z. package of cream cheese
1 box of baker's white chocolate

Use your blender to crumb the oreos into a fine grain. Soften the cream cheese and combine the two. You will have to use your hands to mix it well. Form little balls of this mixture. Melt the white chocolate and dip the balls in it. Place on wax paper and allow to set. I put mine in the freezer for 5 minutes. Also, if you run out of white chocolate, you can roll the balls in powdered sugar. The powdered sugar balls are good, but not as good as the white chocolate. Store in the fridge.

Apple-Cheddar Muffins

2009-10-23T20:02:00.002-04:00

This comes from bettycrocker.com Yum.
Prep time 15 min
Total time 35 min
Makes 12 muffins

1 egg
2 cups Original Bisquick mix
3/4 cup coarsely chopped peeled cooking apple
2/3 cup shredded Cheddar cheese
1/3 cup sugar
2/3 cup milk
2 Tablespoons vegetable oil
1 teaspoon ground cinnamon

1. Heat oven to 400 degrees F. Grease bottoms only of 12 regular size muffin cups with shortening, or line with paper baking cups.

2. In medium bowl, beat egg slightly. Stir in remaining ingredients just until moistened. Divide batter evenly among cups.

3. Bake 17-19 minutes or until golden brown. Serve warm.

High Altitude (3500-6500 ft): Line muffin cups with paper baking cups.

Butternut Bisque

2009-10-16T23:13:00.003-04:00

Fall is here and it's time for warm soups!

This is a recipe submitted by Mom Porter but she didn't know how to put it on the blog so I offered to do it for her : )

2 - 2 1/2 lb butternut squash**

2 T butter

2 carrots, sliced

1 onion, chopped

1 stalk celery, chopped

2 potatoes, peeled and cubed

5-6 c. chicken stock

1 1/2 t curry powder

pinch nutmeg

pinch ginger

sour cream for garnish, optional

**Best to buy squash already peeled and cubed at Costco

(Mom used 4 cans of chicken broth for the stock)

Melt butter in large soup pot; add the carrots, onion and celery; saute until soft. Stir the squash and potatoes into the vegetables. Add the stock; bring to boil, reduce heat and simmer, partially covered for 40 minutes.

Add curry, nutmeg, and ginger. Puree the soup in batches in the a blender or food processor. Return to saucepan; add more stock if necessary to thin, salt and pepper to taste. Serve hot with a dollop of sour cream, if you like.
Yield - 6 servings

Chicken Noodle Pasta Toss - Rachel Ray

2009-10-15T19:30:00.002-04:00

Serves 4

Kind of like chicken noodle soup without the soup part. For some reason there were no herb seasonings in this recipe. I added fresh thyme and dried marjoram to taste and it turned out great.

Ingredients

2 tablespoons extra virgin olive oil (EVOO)
4 boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
1 medium onion, thinly sliced
2 carrots, cut into matchsticks
4 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
1 pound extra-wide egg noodles (I used Pennsylvania Dutch brand)
1 tablespoon butter
1/2 box frozen peas (10 ounces), defrosted

Preparation
Place a large pot of salted water over high heat and bring to a boil for the egg noodles. Place a large skillet over medium-high heat with the EVOO. Season the chicken with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.

Add the onion, carrot and celery to the pan, and cook until the veggies start to soften, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the meat and veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter to the pot and give everything a good toss to melt the butter and coat the noodles. To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.

Dessert Salad

2009-10-04T17:05:00.004-04:00

While I was in Idaho visiting family Aaron and Teri came up for a visit. While they were there we had this dish. Teri convinced me that I should post it on the blog. It really is easy and yummy!

2 small packages of vanilla pudding
2 cups buttermilk
1 12 oz. whipped topping
1 20 oz. can pineapple tidbits- drained
2 cans mandarin oranges-drained
Fudge stripe cookies- broken

Mix pudding and buttermilk and chill. Add whipped topping, pineapple and mandarin oranges. Just before serving mix cookies in. Reserve some to sprinkle on top.

Texas Chocolate Cake

2009-10-01T15:43:00.002-04:00

Yum, yum and triple yum.

Grease and flour 1x12x18 pan (jelly roll pan, cookie sheet)
In a large pot bring to boil:
1/2 pound margarine (I used butter)
4 Tablespoons cocoa
1 cup water

Remove from cooktop and add:
2 cups flour
2 cups sugar
1/2 teaspoon salt

Add:
2 eggs (slightly beaten)
1 teaspoon baking soda mixed with 1/2 cup milk
1 teaspoon vanilla

Bake 350 degrees for 15 minutes

Frosting
In medium saucepan boil:
1 stick of margarine (I used butter)
6 Tablespoons milk
4 Tablespoons cocoa

Add one pound powdered sugar (4 cups)
Whisk it until smooth
Add 1/2-1 cup nuts (optional)
Spread on cake while hot.

Chicken Tortilla Soup

2009-09-23T18:33:00.003-04:00

Here's a quick recipe for great tortilla soup. I'm so excited it's getting cooler outside because this is outstanding and warms you up!

INGREDIENTS:
1 small onion - diced
1 T. oil
2 garlic cloves - minced
1 T. chili powder
2 t. cumin
1/2 t. oregano
1 bay leaf
6 C. chicken stock
1 t. sugar
1/4 t. pepper
1 14.5 oz can chopped tomatoes
2 chicken breasts - chopped and raw
1 1/2 C. corn

DIRECTIONS:
Saute onion in oil. Add garlic, chili powder, cumin, oregano and bay leaf. Saute one minute. Add chicken stock, sugar, pepper and can of tomatoes. Bring to boil. Add chicken and corn. Simmer until chicken is cooked.

May be made the day before and refridgerated. Heat through before serving.

Garnish with sour cream, tortilla chips, red onion, avocado and monterey jack cheese.

Morris and Diane's Favorite Apple Crisp

2009-09-19T13:19:00.003-04:00

Morris and Diane are a cute little couple that own Allen's orchard where we picked some apples this year.

I did space between lines but as it would turn out, the spaces are non-existent in the final form. Sorry.

Apple Crisp

Wash, peel and slice apples to make 3-4 cups

Mix sliced apples with 1/2 cup sugar

1 Tablespoon flour

1/2 teaspoon cinnamon

and place in 7x11 pan

Variation: pour 1/2 cup orange juice over apples

Topping: 1/2 cup rolled oats

1/2 cup brown sugar

1/2 cup flour

1 teaspoon cinnamon

1/8 teaspoon baking soda

1/8 teaspoon baking powder

1/8 teaspoon salt

1/2 cup cold butter cut into small pieces

Mix this together and sprinkle over the apples.

If desired, sprinkle with pecans

Bake at 350 degrees F until apples are tender (20-25 minutes)

I ate mine with vanilla frozen yogurt. YUM!

Chicken Caesar Wrap

2009-08-28T15:47:00.004-04:00

This is one of my favorite Body For Life super fast summer meals. For added kick I slice up tomatoes and throw them in too!

Serves 2

Prep time: 10 min

2 portions of grilled chicken breast, sliced (to save boatloads of time buy the "pre-grilled" fully cooked strips at the store)

2 cups chopped romaine lettuce

2 Tablespoons low-fat Caesar salad dressing (or not low-fat)

2 Tablespoons reduced-fat Parmesan cheese

spinach tortillas

1. Toss together the chicken, lettuce, Caesar dressing, Parmesan cheese and tomatoes (if desired)

2. Microwave tortilla for about 20 seconds to soften. Spoon chicken mixture onto tortilla

3. Wrap tortilla around filling and cut in half. Serve and enjoy!

Peaches n Cream Dessert

2009-08-14T10:57:00.002-04:00

Crust
2 C flour
1/2 C Brown Sugar
1 C Walnuts/Pecans
2 Sticks of soft Ibutter

Spread in a 9 X 13 bake at 375 for fifteen minutes stirring every five minutes. (I just do mine until ti starts to turn brown.) Let it Cool

Filling
2 pkgs dream whip
8 oz soft cream cheese
1 C Powdered Sugar
Make Dream Whip as directed except don't add vanilla. Whip in the cream cheese and powdered sugar.

Topping
Fresh Peaches 6-8
Peach Glaze

Layer as follows
Crumbs
Filling
Crumbs
Peach filling

Refrigerate and enjoy!

Tis the season for peaches. This is one of our families favorite desserts.

Mom's Zucchini Bread aka. The Secret Recipe

2009-08-10T11:50:00.003-04:00

Patty passed this on to me a couple of years ago and I just made it again today. I still think mom's recipe is one of the best.

3 cups flour
2 cups sugar
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
1/4 teaspoon nutmeg
3 eggs well beaten
1 cup shortening or cooking oil (I've always used olive oil)
3 cups zucchini, grated
1 teaspoon vanilla

Sift dry ingredients in medium bowl. Mix eggs, shortening (oil), zucchini and vanilla together. Add the dry ingredients to the wet ingredients. Mix well. Pour into two loaf pans. Bake at 325 for about 1 hour for large loaves. For mini loaves check after 20 minutes. I'm sure they'd make good cupcakes too. Same bake time as mini loaves, check after 15 to 20 minutes

Peanut Butter White Chocolate Popcorn

2009-07-19T23:08:00.002-04:00

This is from the "Sisters Cafe" blog that Karen introduced me to. She made it while she was here and it is very good. Be careful, it's addicting and so easy to make. Perfect blend of salty/sweet.
2 bags microwave popcorn1/2 cup creamy peanut butter1 bag white chocolate chips (2 cups)1/2-1 cup Reeses Pieces
Pop the popcorn then sift through to remove all unpopped kernels. Soften the PB in the microwave over 30 seconds, stir into popcorn to coat evenly. Melt the white chocolate either in a double broiler or in the microwave (over 2 minutes on 50% power, then stir chips until smooth). Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces as you stir in the chocolate. Spread out popcorn on waxed paper to set. Enjoy!

Lemon Curd

2009-07-19T00:25:00.002-04:00

This is to go along with Janette's recipe if you'd rather make it than buy it.

1 Cup Sugar
2 Tablespoons cornstarch
3 teaspoons finely shredded lemon peel
6 Tablespoons lemon juice
6 Tablespoons water
6 beaten egg yolks
1/2 Cup butter or margarine, cut up

In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. Stir half of the lemon mixture into egg yolks. Return the egg yolk mixture to the saucepan. Cook and stir over meduim heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat.

Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour or for up to 48 hours. Store covered in the refrigerator for up to 1 week. Or transfer to a freezer container; freeze for up to 2 months. Thaw in the refrigerator before serving.

Yields 2 cups.

Overnight Blueberry Cream Cheese French Toast

2009-07-10T15:36:00.002-04:00

This was so good! Made it in the morning and had it for dinner instead of doing the overnight thing. Yum!

Ingredients:
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into
1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Directions:
1.Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2.In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Marinated Grilled Shrimp

2009-07-10T15:04:00.004-04:00

Marinated Grilled Shrimp

Rated:

Submitted By: BLONDIEPEREZ
Photo By: Allrecipes

Prep Time: 15 Minutes
Cook Time: 6 Minutes

Ready In: 55 Minutes
Servings: 6

"Grilled shrimp marinated in tomato sauce, red wine vinegar, basil and cayenne pepper."

Ingredients:

3 cloves garlic, minced

1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 pounds fresh shrimp, peeled and deveined

skewers

Directions:

1.	In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.	Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3.	Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. How did I change this recipe, the only thing I did was that I x 4 the marinade part of the shrimp except for the olive oil, because I didn't want it too greasy. Super Yummy and really easy.

Berry Trifle

2009-07-10T15:03:00.005-04:00

Berry Trifle

Recipe courtesy Tyler Florence

Prep Time:15 min

Inactive Prep Time:25 min

Cook Time:3 min

Level:Easy

Serves:4 servings

Ingredients

Berries:

1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch

Lemon Cream:

1 quart whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd
1 cup store bought pound cake, slices 1/2-inch thick

Directions

Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.

Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.

In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.

To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

Thoughts and Tips

My thoughts on the recipe, was that it was really easy to make. I am always trying to think of budget friendly ways to cut the recipe and I am trying to be better of finding ways to cut the fat as well. Next time I think I am going to by two bags of frozen mixed berries and try cool whip with the lemon curd. I will let you know how it worked.

I had no idea what lemon curd was, but new it was probably something British from the nursery rhyme of Little Miss Muffett. I set off to the store and had to ask the first store where it was. They didn't have lemon curd but said it would be in the jam, jelly, and preserve isle at the store. I was looked in refrigerated, cooking, and by the lemon juice before asking. So now you know where to look for it if you didn't know. I had never used lemon curd, but it is really yummy, I think I am going to try to find different ways to use it in my recipes.

The recipe says it only serves 4. I guess that could be true if everyone had a serving bowl size serving. I thought of doubling when I saw this, but in the end I just made it as it was and I am glad I did. We would have been eating trifle for breakfast, lunch, and dinner for a week.

Slow Cooker Chicken and Dumplings

2009-06-06T19:42:00.002-04:00

INGREDIENTS

* 4 skinless, boneless chicken breast halves
* 2 tablespoons butter
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 onion, finely diced
* 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 90 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Depending on what I have around sometimes I add some frozen peas or mixed veggies. I also add Basil to it quite often and if I have chicken broth or bouillon I use that instead of covering it with water. I have left out the onion too. Sometimes you might need to add more water or chicken broth at the end to make it saucy enough.

Banana Pancakes with Strawberry Syrup

2009-04-15T16:56:00.004-04:00

This is a modification of a recipe I got from the blog "Sisters Cafe". They have tons of yummy recipes, especially pancakes and waffles. The original recipe called for bananas sliced on top of the batter while cooking, but I mashed it up into the batter--big improvement. It also served the pancakes with strawberry slices, but I changed a Lemon Syrup recipe that came from Malia's "Gingerbread Pancakes" to make this lip smackin' delight.

As always, the buttermilk gives these pancakes a light, delicious taste. Enjoy.

Banana Pancakes with Strawberry Syrup
(I made 1 1/2 times this recipe for my family andwasn't quite enough.)

1 C flour
1 TB sugar (white or brown)
1 tsp. Baking Powder
1/2 tsp. salt
1/2 tsp. soda
1 egg
1 Cup Buttermilk
2 TB oil
1 tsp. vanilla
1 med. banana, smashed (I blended mine with a little juice from the strawberries)

Mix dry ingredients. Mix wet ingredients and add to dry ingredients. Whisk or stir until moistened. Add a little milk to batter if too thick.

Syrup
1 1/2 cup strawberries (about) processed in blender or food processor until smooth
3/4 Cup sugar (we often use splenda)
5 tsp. cornstarch
1 Cup water
1 TB margerine or butter

Mix sugar, cornstarch and water in saucepan. Cook over medium heat until thickened and bubbly (stirring often). One it begins to bubble, cook about 2 minutes longer.

Remove from heat, stir in butter. When butter is melted, stir in strawberry puree. Whisk until well mixed. Serve warm. Cover and refrigerate remaining sauce up to three days.

Pineapple and Pork Tacos w/ Avocado Crema

2009-04-06T19:14:00.003-04:00

This one is GREAT. Loved it.

PORK AND PINEAPPLE

2 tsp sugar

2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground cinnamon

1/4 tsp ground red pepper

1/4 tsp salt

12 oz pork tenderloin, trimmed and cut into 1/2" cubes

1 TBSP olive oil

1/4 fresh pineapple, cored and sliced crosswise

2 TBSP chopped fresh cilantro

12 corn tortillas, 6" diameter, warmed per package directions

AVOCADO CREMA

1 avocado, mashed

2 TBSP fat free sour cream

2 TBSP freshly squeezed lime juice

1/8 tsp salt

To prepare the pork and pineapple: In a cup mix the sugar, cumin, coriander, cinnamon, pepper and salt. Mix half of the spices with the pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temp for 15 min while preparing the avocado crema.
To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking (or use the avocado seed).
Coat a large nonstick skillet with olive oil spray. Add the pork and cook over med high heat turning once or twice, for 8 min or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm.
Add the pineapple to the pan and cook, turning once or twice, for 3-4 min or until golden. Remove from heat.
To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla. Top with the cream and roll up.

Chicken, Broccoli, & Cashew Stir-Fry

2009-04-06T19:05:00.010-04:00

This is a good recipe if you don't overcook it. Lots of flavor and textures. Some may want to add regular soy sauce because this is lower in sodium and some don't like that.

3 c sm broccoli florets w/ short stems
2 lg carrots, cut into thin diagonal slices (2 c)
5 oz soba noodles (or whole wheat thin spaghetti)
1 TBSP olive oil
1 TBSP minced fresh ginger
3 lg cloves garlic, minced
2 boneless, skinless chicken breast halves, sliced crosswise
1 TBSP reduced-sodium soy sauce
1 tsp sesame oil
3 med scallions, thinly sliced (I used green onions)
1/2 c reduced-sodium, fat free chicken broth
1/2 c raw, unsalted cashews, lightly toasted

Bring large pot of water to a boil. Add broccoli, carrots and noodles. Cover and cook until vegetables are crisp-tender, 3-5 min. Drain, transfer to medium bowl, and cover loosely w/ waxed paper.
Heat olive oil, ginger, and garlic in wok or large nonstick sillet over med-high heat. Cook, stirring until garlic starts to turn golden, 1-2 min. Add chicken, soy sauce, and sesame oil. Stir fry 4-5 min or until cooked through. Add scallions and stir fy 1 min.
Stir in noodles, veggies, and broth and heat through. Sprinkle each portion w/ 2 TBSP of the cashews.

Slow Cooker Caribbean Spiced Ribs follow up

2009-03-09T19:43:00.006-04:00

OK! I just want to say that when I posted this recipe I had used no-bone ribs and a 6 quart slow cooker for a halved recipe (the posted recipe is not halved). Needless to say the meat was drier than dry. I made this again today with a 3 quart slow cooker for the halved recipe and I used bone-in ribs. When the recipe says "Cut ribs into 4-inch pieces" what it really means is if you use bone-in, cut the ribs apart. DUH! I'm a little slow. My ribs were ready for the BBQ sauce after only 7 hours. These babies are DELICIOUS! The taste the rub gives the ribs is phenomenal. Make it! Make it!!! :) You will not be disappointed. Just make sure you use the right size slow cooker :)

Cookies 'N' Cream Cake

2009-03-06T16:31:00.004-05:00

I made this cake for Tim for Valentine's Day. It was really yummy!

Cake:
1 ¾ c. flour
2/3 c. cocoa
1 ½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¾ c. unsalted butter, softened
1 ½ c. sugar
1 tsp. vanilla extract
3 large eggs, at room temperature
1 ¼ c. buttermilk

Filling:
4 ounces cream cheese softened
½ cup unsalted butter, softened
16 ounces confectioner’s sugar
3 to 4 tablespoons milk

Frosting:
1 ½ c. heavy cream
1/4 c. sugar
1 tsp. vanilla extract
3 cups Crushed oreos

Heat oven to 350°. Coat two 8 inch round cake pans with nonstick cooking spray and dust with flour. Shake out any excess flour.

Cake: In a medium sized bowl, mix flour, cocoa, baking soda, baking powder and salt together until well blended, set aside.

In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.

On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350° for about 36 minutes or until toothpick inserted in centers come out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.

Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, then milk. Beat for 2 minutes or until light and fluffy.

When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.

Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.

Soft and Chewy Peanut Butter Banana Cookies

2009-02-28T19:03:00.005-05:00

These are great for using over ripe bananas...which I always seem to have on hand. :-) These are especially good if you put in some chocolate chips too.

INGREDIENTS:
3/4 cup butter or margarine, softened
1-1/4 cups peanut butter
1 cup sugar
1 cup packed brown sugar
3 md. overripe bananas
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/8 tsp. baking powder

Directions:
Preheat Oven to 325°F.In a large mixing bowl, cream together the margarine, peanut butter, sugar, and brown sugar until smooth. Peal the bananas and drop into the mixture; mix well (some small banana chunks are okay). Beat in eggs one at a time, mixing well after each. Combine the flour, baking soda, and baking powder; stir into the peanut butter mixture. Use a cookie scoop or drop by the spoonful onto ungreased cookie sheets.

Bake for 13 to 16 minutes - they will not be completely golden brown unless you use butter when removed from oven. As they set they will turn slightly firm. Allow to cool on cookie sheet for two to three minutes before moving to a wire rack to cool completely.

WHO bread

2009-02-21T18:06:00.003-05:00

Wheat, Honey, Oat bread
Takes about 2 1/2 hours from start to finish. Only makes one large, delicious loaf.
When toasted the cinnamon in this bread will make your home smell oh so delicious. :)

1 1/4 cup warm water
2 Tablespoons honey
2 Tablespoons butter (softened to room temp)
1 teaspoon salt
3 cups flour (any combo of white/wheat will do)
1/2 cup rolled oats
1 Tablespoon brown sugar
1 teaspoon cinnamon
2 1/4 teaspoon (or one package) active dry yeast

Pour 1 1/4 cup warm water (about 110 degrees F), honey, sugar, and yeast into a bowl. Whisk until well combined and mixture is frothy. Set aside to proof while you mix together the other ingredients.

In separate large bowl (your mixing bowl if you have a stand mixer) stir together flour, butter, salt, rolled oats and cinnamon.

Pour yeast mixture into flour mixture and mix until thoroughly combined.

Place dough into a lightly oiled bread pan. Cover with a damp towel and leave in a warm spot to rise for about an hour. Punch down dough (I thought this weird to do while actually IN the bread pan but I did it anyway, it worked) and let rise a second time for 45 minutes, covered with a damp towel.

Preheat oven to 350 degrees F. Remove towel from top of dough and place pan in center of the oven. Bake for 25-30 minutes.

Enjoy!

Slow Cooker Caribbean Spiced Ribs

2009-02-21T17:59:00.004-05:00

Makes 6-7 servings
If you're going to cut this recipe in half (I do a lot of cooking for two) use a 3 qt slow cooker. I learned the hard way with my 6 qt and this turned out dry dry dry. The flavor was incredible though even with it being dry so I now own a 3 qt cooker and will try this again!

3 lbs pork loin back ribs (if you use boneless your cooking time will be decreased by at least one hour)
2 Tablespoons dried minced onion
1 teaspoon ground mustard
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 medium onion, sliced
1/2 cup water
1 1/2 cups BBQ sauce (a bottle)

Spray the inside of your crock with cooking spray (or use a handy liner)

Remove inner skin from ribs if desired. (I didn't, too much trouble)In small bowl, mix dried minced onion, mustard, red pepper, allspice, cinnamon and garlic powder. Rub mixture into ribs. After rubbing, if the ribs are bone-in then cut them apart. Layer ribs and sliced onion in slow cooker. (I put the onions in first, then the meat and layered them in that order) Pour water over ribs.

Cover; cook on Low heat setting for 8-9 hours (If boneless, 7-8 hours)

Remove ribs from cooker; drain and discard liquid and onions from cooker. Pour BBQ sauce into shallow bowl; dip ribs into sauce. Return ribs to cooker. Pour any remaining sauce over ribs. (As Rachel Ray would say, "eyeball it". Whatever you deem an appropriate amount of sauce)

Cover; cook on Low heat setting 1 hour longer.

Homemade Marshmallows

2009-02-15T18:54:00.007-05:00

OK, I found this recipe in Bon Appetite (I got a year's free subscription when I got my Kitchen Aid last year). It looked like fun. It's worth a once a year making :) Only attempt if you have a stand mixer. You need a candy thermometer for this recipe also. We had fun giving them away to neighbors for hot chocolate. They loved them. Aron watched the process and in the end was hesitant to try one but I quote him "Mmmm, this tastes just like a marshmallow!"
So there you have it folks. Enjoy! (PS, I tried to put paragraphs and spaces below in the instructions and ingredients and it wouldn't let me so sorry it's all run together)

Homemade Marshmallows

This makes a boatload. See the picture above of the marshmallow slab? That's a 9x13 slab. It's thick. If you like jumbo marshmallows, it will make less, if you like mini marshmallows you'll be cutting for a very very very long time :)

These can be layered between sheets of parchment paper and stored in an airtight container at room temperature for up to two weeks.

1 cup cold water, divided into two 1/2 cups

Three 1/4 ounce envelopes unflavored gelatin (One box contains four envelopes)

2 cups sugar

2/3 cup light corn syrup

1/4 teaspoon salt

2 teaspoons vanilla extract

1/2 cup potato starch (AKA potato flour. I found it in the whole foods/health section of our grocery store)

1/2 cup powdered sugar

Line 13x9x2 metal baking pan with foil. Coat foil lightly with non stick spray.

Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin packets over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.

Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush (this was a cool trick I enjoyed!). Attach candy thermometer to side of pan. Increase heat and bring syrup to a boil. Boil, without stirring, until syrup reaches 240 degrees F, about 8 minutes.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in a thin stream down the side of the bowl (avoid pouring syrup onto whisk as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. (This is where the stand mixer is necessary. It seemed thick before 15 minutes, but it's the perfect thickness at 15 minutes) Add vanilla and beat to blend, about 30 seconds longer.

Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.

After 4 hours stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. (I used a fine sieve to sift mixture onto the counter). Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.

The process of getting the cut marshmallows coated is a messy one, but it's a yummy one!

Whole Wheat Bread

2009-02-13T11:05:00.003-05:00

Wheat Bread (4 loaf version) - This is the one I use

4 c. warm water (actually I use hot tap water)
3 T. yeast
1/3 c. oil
1/3 c. honey
1/2 c. gluten flour
1 T. salt
7-10 c. freshly ground whole wheat flour

Mix all ingredients together and add enough flour to
keep the dough from sticking to the bowl. Knead for 9
minutes in the mixer. Form into loafs and put in
greased or sprayed pans. (3 large pans or 4 regular
loaf pans). Let rise 20-25 minutes. Put into a cold
oven. Set oven for 350. Bake for 28-30 minutes.

(3 loaf version) - If you can't fit all the ingredients in for the 4 loaf version.

3 C hot water

2 TBLS yeast

1/4 c oil

1/4 c honey

1/3 c gluten

3/4 TBls salt

7-8 cups of freshly ground whole wheat flour

Tips:
Don't over flour, the dough will be sticky. Coat your hands with shortening when you form it into loaves so it doesn't stick to your hands, don't use more flour. Mine also takes longer rise and a little less time to cook.

Luscious Lemon Cake

2009-01-31T20:35:00.002-05:00

Hello all-
I know I've been bad and haven't contributed any recipes yet, so here goes. I hope you enjoy it!

1 package white cake mix
1 cup water
1/4 cup sugar
2 eggs beaten
2 tbsp. cornstarch
2 tbsp. sugar
Zest of 1 lemon
1 tbsp. butter
3 tbsp. fresh lemon juice
1 pint sweetened whipping cream (I just used cool whip)
1/4 cup white chocolate shavings

Grease and flour 2 9inch cake pans. Set aside. Preheat oven and make cake according to package directions on cake mix. When cake is done, put on cake racks and cool completely. While cake is cooling prepare lemon filling.

Put water, 1/4 cup sugar, and beaten eggs in a small saucepan. Mix cornstarch and 2 tbsp. sugar together in a small bowl. Slowly add to mixture in pan. Cook on medium heat, stirring constantly until thickened. When thickened add lemon zest, butter, and lemon juice. Stir until butter is melted and mixture is well mixed and smooth. Remove from heat and let cool. Cover with plastic wrap while cooling. When cake is cool, cut each layer in half to make 4 slices. Place a layer on a serving plate and spread with 1/2 of cooled lemon filling. Add second layer of cake and spread with whipped cream. Add third layer of cake and spread with the remaining half of the lemon filling. Top with fourth layer of cake. Frost sides and top of cake with whipped cream. Garnish with white chocolate shavings. Refrigerate until ready to serve. Serves 12 to 16.

Easy Crepes

2009-01-29T16:22:00.005-05:00

I really like this recipe because it doesn't have to rest in the fridge for an hour...when I'm craving crepes, I hate waiting. :-)

Ingredients:

2 eggs, beaten
1/2 cup milk
1/2 cup water

1 tsp. vanilla

2 tablespoons butter, melted

2 tablespoons granulated sugar
1/4 teaspoon salt

1 cup all-purpose flour

DIRECTIONS
In a large mixing bowl, whisk together the flour, sugar and salt. Gradually add in the milk, vanilla and water, whisking to combine. Add the butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Fill with filling of choice and fold into quarters. Serve hot.

Hawaiian Curry Stew

2009-01-29T16:19:00.005-05:00

This is one of my favorite plate lunches from L&L's Hawaiian BBQ. You can also use chicken thighs. It has a little bit of a bite to it, so if you don't like things a little spicy just cut back on the amount of curry powder. Serve over hot cooked rice.

Ingredients:
2-2.5 pounds of beef stew meat
2 Potatoes, cubed
1 Onion, quartered
2 Carrots, sliced
3 stalks of Celery, chopped
4 tablespoons of Curry powder
4 Cups of Water
2 cubes of Beef bouillon
2-3 teaspoons of salt
1/4 cup of flour
1/4 cup of very cold water

Instructions: Brown meat on all sides, cover with water, add bouillon cubes, and cook covered for 1.5 hours. Add vegetables and cook until potatoes and carrots are tender. Cook curry powder in a bit of sesame or peanut oil (to get rid of the raw taste). and add it to the mixture. After the stew is cooked, mix flour and cold water well, using a wire whisk to remove all the lumps, and stir it into the stew. Cook, stirring constantly, until the stew thickens. Serve over steamed rice.

CROCKPOT HAWAIIAN CURRY STEW: Mix all ingredients except flower and water paste in a large crockpot and mix well. Cook on high 4-6 ours or on low for 8-10 hours. After stew is cooked, mix flour and water paste as directed above, mix into stew, and cook on high heat, stirring constantly, for 5 or 10 minutes, or until thickened.

Billy Joel's "Child Bride" Katie's Meatloaf Recipe -or- 'Why He Probably Didn't Get a Pre-Nup'

2009-01-28T18:28:00.008-05:00

The important thing about this recipe is to use fresh thyme and flat-leaf parsley. It really makes a difference. I was surprised at how easy this was to make, and how delicious it is. I'm not a huge fan of meatloaf but we all love it- even Mia gobbles it down! My "editorial comments" are in blue below, just so you know it's me and not Katie speaking. :P Even when I thought I overcooked it, it stayed moist. But now I never will, thanks to LeAnne giving me a meat thermometer for Christmas! Hooray!!

Serves 6

Ingredients:

· 1 tablespoon olive oil
· 1/2 medium sweet or yellow onion , diced (about 3/4 cup)
· 1 clove garlic , minced (I use the stuff in the tube sometimes)
· 1 medium red pepper , finely diced (about 1 cup)
· 1 bay leaf
· 2 tablespoons chopped fresh flat-leaf parsley
· 2 teaspoons chopped fresh thyme
· 2 pounds lean ground beef (or chuck)
· 2 large eggs , lightly beaten
· 3/4 cup dry breadcrumbs (Progresso makes good ones and the Italian flavor works well, too)
· 1 cup ketchup (you'll use 1/2 cup in meat and 1/2 cup on top)
· 1 tablespoon Worcestershire sauce
· 2 teaspoons kosher salt
· 1 teaspoon freshly ground black pepper

Preheat the oven to 350°. Line a baking sheet with parchment paper (or foil). Spray lightly with oil.

Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic and bay leaf until the onions are tender, about 3 minutes. If you want a little extra flavor you may brown the onions a bit. Add the red pepper and cook until the red pepper is tender, about 5 minutes. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.

In a large bowl, combine the beef, eggs, bread crumbs, 1/2 cup of ketchup, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together.

Transfer the mixture to the center of the baking sheet and form into a loaf. I usually end up forming a loaf that is about 2 or 3 inches thick, 12 or so inches long and 6 or so inches wide. Coat the meat loaf with the remaining 1/2 cup ketchup. Dan doesn't really like ketchup so I don't use that much, just enough to keep it moist, and it turns out fine; so use your own judgment with this.

Bake for 1 to 1 1/2 hours (depending on the shape of your loaf), until the meat loaf is firm, or until center of loaf temperature is 160 degrees on meat thermometer (thank you LeAnne!).

Let set for about 5 minutes before slicing.

Apparently ol' Billy likes to have white-bread and mayo meatloaf sandwiches with the leftovers. We haven't tried this but it sounds pretty good.

Two for one meal - Pork Roast and Gravy, and Creamy Pork Pot Pie

2009-01-10T19:26:00.003-05:00

O.k., these are recipes where you cook something early on in the week, then later you make something out of the left overs. Both recipes are awesome, simple and full of flavor.

Pork Roast with Mashed Potatoes and Gravy

1 boneless whole pork loin roast (3-4lbs.)
1 - 14.5 oz. can chicken broth
1 c. julienned sweet red pepper
1/2 c. chopped onion
1/4 c. cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar2 tsp. Italian seasoning
1 tsp. salt1 tsp. pepper
2 tsp. cornstarch
2 tsp. cold water
2 c. mashed potatoes

Cut roast in half and transfer to a 5 qt. slow cooker. In a small bowl combine the broth, red pepper, onion, vinegar, Worches. sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat thermometer reads 160 degrees and meat is tender. Remove pork; cut some into cubes measuring 2 1/2 c. for Creamy Pork Potpie. Keep remaining pork warm. For gravy strain veggies out of cooking juices and skim fat. Pour into saucepan or cook in slow cooker on high. Combine cornstarch and water until smooth; stir into cooking juices. Brig to a boil; cook and stir until thickened. Slice remaining pork; serve with potatoes and gravy.

Creamy Pork Potpie

1/4 c. butter, cubed
1/2 c. all purpose flour
1 - 14.5 oz. chicken broth
3/4 c. milk
2 1/2 cups cubed cooked pork
2 1/2 c. frozen broccoli-cauliflower blend - I used one that also included carrots
1 1/2 c. shredded cheddar cheese
1/2 tsp. seasoned salt
dash of pepper
I also added a little sage and thyme.
1 pie crust or 1 sheet frozen puff pastry thawed
1 egg, beaten

In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes until thickened. Add the pork, vegetables, cheese seasoned salt, pepper and other spices as desired; heat through.

Transfer to a greased 11x7 inch baking dish. On a lightly floured surface roll pastry into rectangle to fit over pork mixture. Place over pork mixture and brush with egg. Bake, uncovered, at 425 degrees for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.

Sausage-Cheese Balls

2009-01-08T20:10:00.001-05:00

These are really appetizers but I cut the recipe in half and made them for dinner! They are soooo good. Aron said they taste like a sausage McMuffin. (I foresee a new Christmas breakfast item!) We didn't even dip them in any sauce (Joshua used ketchup) and they were scrumptious! I got this recipe from the Betty Crocker website. Fast, easy and fabulous. Enjoy!

Sausage-Cheese Balls

prep time: 20 min
baking time: 25 min
Makes about 8 1/2 dozen

3 cups Original Bisquick mix
1 pound bulk pork sausage
4 cups shredded Cheddar Cheese (16 ounces if you like to buy pre-shredded)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes

BBQ sauce, ketchup, or chili sauce for dipping, if desired

1. Heat oven to 350 degrees F. Lightly grease bottom and sides of jelly roll pan (baking sheet)
2. Stir together all ingredients, using hands or a spoon. Shape mixture into 1-inch balls. Place on baking sheet.
3. Bake 20-25 minutes or until browned. (They'll look toasted). Immediately remove from pan. Serve warm with sauce for dipping.

High Altitude (3500-6500 ft) Heat oven to 375 degrees F. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal all-purpose flour. Bake 25-30 minutes.

Do-ahead Tips
*Cover and refrigerate UNBAKED balls up to 24 hours. Bake as directed.
*Cover and freeze UNBAKED balls up to 1 month. Heat oven to 350 degrees F. Place frozen balls on ungreased cookie sheet. Bake 25-30 minutes or until brown.
*Bake as directed; cover and freeze up to 1 month. Heat oven to 350 degrees F. Place frozen balls on ungreased cookie sheet. Bake 10-12 minutes or until heated through.
*Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave in High 45 seconds to 1 minute or until heated through

SUCCESS! It's true, you don't need to cook the sausage before using it when making this recipe. I even temped the balls when they looked toasty done. Pork temp is 170 and they were most certainly done.

Mom's Granola

2009-01-02T15:10:00.005-05:00

Here's an oldie but a goodie with some updates of my own doing! This was originally given to our mother by Arlene Litchfield. As a help I have posted a picture of the rolled wheat I use. I have to purchase this online as Zoom cereal (also rolled wheat) is not available locally at any stores, neither is any rolled wheat. We don't have any great health food stores to buy it in bulk. Sigh. Alas, online is just fine. At least I can get it! Rolled wheat is not to be confused with wheat germ or wheat bran. NOT the same thing.

This recipe is easily halved. This is a basic recipe. Feel free to add whatever dried fruit you enjoy AFTER toasting it. Also feel free to add things like pumpkin seeds, other chopped nuts, etc BEFORE you toast it. Make it your own and enjoy!

Mom's Granola

8 cups oats

8 cups rolled wheat

1 or 2 cups coconut flakes

2 cups brown sugar

2 teaspoons salt

4 ounces raw sunflower seeds, unsalted

4 ounces slivered almonds

*1/2 teaspoon nutmeg

*3 teaspoons cinnamon

1 cup oil

1 cup water

3 teaspoons vanilla

*CinnaPatty additions, optional

Mix dry ingredients in large bowl. I have some salad "hands" I love to use for mixing this recipe. Mix oil, water and vanilla and pour over the dry ingredients. Mix well until mixture is crumbly. Toast at 225-250 degrees F for 2-3 hours on baking sheets. Stir every half hour until it's just how you like it. (some like it a bit more raw and chewy, I toast mine just until it's dry when I stir it) Don't over toast it.

Nauvoo Bread

2008-12-21T17:49:00.003-05:00

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

2008-12-17T19:51:00.003-05:00

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

2008-12-17T17:30:00.005-05:00

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

2008-11-28T20:15:00.007-05:00

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

2008-11-18T18:48:00.003-05:00

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

2008-11-10T16:01:00.004-05:00

(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

2008-09-10T21:55:00.001-04:00

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

2008-09-09T18:55:00.002-04:00

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

2008-09-09T18:52:00.002-04:00

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

2008-09-08T08:18:00.005-04:00

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

2008-09-05T09:37:00.002-04:00

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

2008-09-03T07:58:00.004-04:00

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

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.
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.
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.
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

2008-08-31T21:44:00.005-04:00

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

2008-08-28T16:46:00.003-04:00

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

2008-08-28T14:30:00.004-04:00

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

2008-07-23T01:06:00.001-04:00

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

2008-07-22T22:58:00.003-04:00

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

2008-07-18T00:17:00.003-04:00

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

2008-07-17T23:14:00.003-04:00

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

2008-07-17T23:03:00.002-04:00

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

2008-07-13T14:39:00.002-04:00

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.

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