Glenn Family Recipes

Glenns' Wheat Bread

2012-01-18T13:46:00.000-08:00

Ingredients

2 T yeast dissolved in 1/2 c. lukewarm water

2 c. milk - warmed in microwave - not hot

1/4 c. shortening

1 egg

1 Tbsp. salt

1/3 c. molasses

1/2 c. brown sugar

4 c. wheat flour

approx. 3-4 c. white BREAD flour - to correct consistency

Directions

Combine all ingredients in large mixing bowl and knead by hand or with electric mixer, adding white flour until dough bowls away from bowl and bowl comes clean. Knead in electric mixer about 10 minutes.

Place dough in greased bowl, turn over, and cover. Let rise approximately one hour or until doubled in size. Punch dough down and divide into three equal parts, shape into loaves, and place in greased bread pans. Cover and let rise until size doubles.

Preheat oven to 325 degrees and then bake loaves for approximately 45 minutes.

Kierstin's Notes

1. To stretch your yeast, I never use the full amount of yeast. I use about 1 Tbsp of yeast and find this is plenty. It may just take the dough a little longer to rise.

2. To speed up dough rising, I preheat oven to lowest temperature setting (about 170 degrees), turn off the oven, and place dough in covered bowl in the oven.

3. If I don't have ground wheat flour ready, I throw in cooked cracked wheat cereal and use all white bread flour until dough reaches correct consistency (1 c. water and 1/3 c. cereal, cooked).

4. I have also substituted buttermilk for milk. It gives it a great flavor.

5. Always use a Bosch mixer for best results (ha, ha!).

Russian Punch

2012-01-16T11:11:00.000-08:00

Bring to boil: 5 quarts water & 3 cups sugar
Add: 1 (16 oz) can frozen orange concentrate & 1 (6 oz) can frozen lemonade

Make a spice bag (cheesecloth or porous fabric tied with a string) containing 1 tsp whole cloves & 1 tsp cinnamon.

Place spice bag in the punch and bring it to boil. Then lower heat to a simmer and leave spice bag in while it simmers (or while in the refrigerator before heating) for best "seasoning" of the punch. Serve hot.

I had this at a Relief Society meeting the other night and it was very good.

Mushroom Wild Rice

2012-01-12T11:53:00.000-08:00

2 1/4 cups water
1 (10.5 ounce) can condensed beef consomme, undiluted
1 (10.5 ounce) can condensed French onion soup, undiluted
3 (4 ounce) cans mushroom stems and pieces, drained (I only use two and I chop them up nice and small so the kids don't know they are in there!)
1/2 cup butter or margarine, melted
1 cup uncooked brown rice
1 cup uncooked wild rice

In a slow cooker, combine all ingredients; stir well. Cover and cook on low for 7-8 hours or until rice is tender.

by Loriann

Honey Oatmeal Bread

2012-01-04T09:00:00.000-08:00

This is from my KitchenAid recipe book. I've made this bread several times, and we really like it. It is a nice change from wheat but still a little more substantial than plain white. See my NOTES at end of recipe.

1 1/2 C water
1/2 C honey
1/3 C butter or margarine
5 1/2-6 1/2 C flour
1 C quick cooking oats
2 tsp salt
2 packages active dry yeast (4 1/2 tsp)
2 eggs
1 egg white
1 T water
Oatmeal

Place water, honey and butter in small saucepan. Heat over low heat until mixture is very warm.

First place oats, then 5 cups flour, salt and yeast in mixer bowl. Mix. Gradually add warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about 1 minute. Add remaining flour, 1/2 cup at a time, and mix about 2 minutes or until dough starts to clean sides of bowl. Knead about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour or until doubled in bulk.

Punch dough down and divide in half. Shape each half into a loaf. Place in two greased 8 1/2X4 1/2X2 1/2 inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour or until doubled in bulk.

Beat egg white and water together with a fork. Brush top of loaves with mixture. Sprinkle with oatmeal. Bake at 375 degrees for 30 to 40 minutes. Remove from pans immediately and cool on wire racks.

NOTES: I divided the dough into three pieces and used my bread pans that are slightly smaller than the above measurements. I don't brush the dough with egg whites and water. I just butter the top when I take them out of the oven. I baked the bread at 350 degrees for about 30 minutes.

(photo added by Vanessa)

Gingerbread with Cinnamon Whipped Cream

2012-01-04T08:31:00.000-08:00

Maria's notes: I made this for the New Years Eve party 2011 at Braswells.

from melskitchencafe.com
*Serves 12

Gingerbread:
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 cup molasses
1/2 teaspoon salt
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup very hot water

Cinnamon Whipped Cream:
2 cups heavy whipping cream
1 teaspoon cinnamon
1/4 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 9X13-inch baking pan and set aside.

In a large bowl, cream the butter and sugar until well blended. Add the eggs and molasses and blend again. Sift the dry ingredients together in a mesh strainer directly into the molasses/butter/sugar mixture and mix. Add the hot water and beat until the batter is smooth. It will be fairly thin.

Pour the batter into the prepared pan and bake for 32-35 minutes, until a toothpick inserted in the center comes out clean. Don't overbake or the gingerbread will be dry.

Serve the gingerbread warm or cold with cinnamon whipped cream and sliced bananas, if desired.

For the cinnamon whipped cream:
In a medium bowl, begin beating the whipped cream. After it starts to just slightly thicken, add the sugar and cinnamon and beat until medium-stiff peaks form.

Buffalo Chicken Dip

2011-12-15T16:31:00.000-08:00

1 package (8 oz) cream cheese

1 can (10 oz) chunk white chicken, drained ( I used 1 pint of bottled chicken)

1/2 C buffalo sauce

1/2 C ranch dressing

2 Cups shredded Colby-Monterey Jack cheese

Tortilla Chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo sauce and ranch dressing. Sprinkle with cheese.

Bake uncovered, at 350 for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips.

Meatballs with Peppers and Pineapple

2011-12-05T15:07:00.000-08:00

http://thepioneerwoman.com/cooking/2010/12/meatballs-with-peppers-and-pineapple/

Meatball Ingredients:
1 1/4 pound ground beef
1/2 onion, diced very finely
1 egg
1/2 cup Panko bread crumbs (or regular breadcrumbs)
1 tsp Kosher salt
Freshly ground black pepper
1/2 tsp crushed red pepper, or more to taste
1/4 cup all-purpose flour
Canola oil, for frying

Sauce Ingredients:
2 green bell peppers, seeded and diced roughly
1 1/2 cups fresh pineapple chunks
2 cups beef stock or broth
2 Tbs soy sauce
1/2 cup sherry or white wine vinegar
1/3 cup sugar
1 Tbs cornstarch
Salt to taste
Crushed red pepper to taste
Extra beef stock, if needed

Preparation Instructions:

Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.

Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.

Heat canola oil over medium-high heat. Roll meatballs in flour, then fry in two batches until nice and brown, about two minutes per batch. Remove meatballs and set aside on a separate plate.

Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)

Serve over cooked brown or white rice.

*We used apple cider vinegar

*We took about meatballs and sauce for Miriam before adding crushed red pepper. We like spicy food.

Double Chocolate Muffins

2011-12-02T11:12:00.000-08:00

printed from melskitchencafe.com

*Note: This recipe makes more than 24 muffins. Because I only have two regular-sized muffins pans and was impatient, I made the rest of the batter into 16 mini muffins. You could easily make all regular-sized muffins if you want. Also, I had some all-natural plum juice in the refrigerator and subbed that in for the water. The taste was unnoticeable but was a little boost in fruit and fiber. I think the water would work just as well, but if you have plum juice just sitting around, throw it in!

*Makes 24 regular sized muffins and 16 mini-muffins

Maria's note: I made about 29 regular sized muffins. We all really liked these muffins--not too sweet--definitely more on the dark chocolate side of chocolate.

INGREDIENTS:
2 1/4 cups all-purpose flour
1 cups sugar
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup light or regular sour cream
1/2 cup water or plum juice
1/2 cup lowfat milk
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

DIRECTIONS:
Preheat oven to 325 degrees F.

In a large bowl, combine the flour, sugar, cocoa, baking soda, chocolate chips and salt. Toss to combine. In a medium bowl, whisk together the eggs, sour cream, water (or juice), milk, oil and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (a few dry streaks and lumps are fine).

Line muffins cups with paper liners and fill the cups 1/2 to 2/3 full. Bake for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins to a wire rack to let cool completely.

Gingersnap Cookies

2011-11-11T22:14:00.000-08:00

2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 Tbs. ground ginger
1 tsp. ground cinnamon
3/4 c. shortening
1 c. sugar
1/4 c. molasses
1 egg
Additional sugar for rolling

Mix flour, baking soda, salt, ginger and cinnamon in medium bowl.

Beat shortening and sugar in mixer. Add molasses and egg. Gradually beat in flour mixture until dough forms.

Shape dough into 1 inch balls and roll in additional sugar.

Place balls on ungreased cookie sheet and bake at 350.

10 minutes for soft gingersnaps.
12 minutes for crunchy gingersnaps.

Key Lime Pie

2011-11-11T22:06:00.001-08:00

1 gram cracker pie crust

4 egg yolks

1 can condensed milk

1 tsp cream of tarter

3/4 c. key lime juice

Beat ingredients together until smooth. Pour into pie crust. Bake at 350 for 20 min. Cool completely and freeze at least two hours. Top with whip cream.

If pie completely freezes (like over night) let it thaw in the fridge about 2 hours before serving. You want it cold but not frozen.

Cheeseburger Soup (Kierstin's variation)

2011-11-11T19:09:00.000-08:00

I love this soup. I think this soup is why I married Jason. The first time Jason took me to Idaho, this soup was sitting on the stove when we arrived late at night. Jason's mom offered us some and Jason said, "No thanks." I jumped in, the starving college student, and said, "I'd like some!" It is probably my favorite soup. However, I do not buy processed cheese. It just sounds disgusting and unhealthy. So when I got the recipe I made a slight change to accommodate the regular block cheddar cheese that I keep on hand. Here is my variation for others out there who might be opposed to "processed cheese."

Ingredients

½ lb ground beef

3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley
4 Tbsp butter (always use the real thing!), divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 lb)
1/4 cup all-purpose flour

3/4 tsp salt
8 oz (about 2 c.) grated cheddar cheese
1-1/2 cups milk
1/4 to 1/2 tsp pepper
1/4 cup sour cream

Instructions

In a 3 qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 Tbsp butter until vegetables are tender, about 5 min. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 5 min or until potatoes are tender.

***Meanwhile, I make a cheese sauce in a small skillet by melting remaining butter. Stir in flour, salt, and pepper. Slowly added milk stirring constantly until thickened and bubbly. Over low heat stir in grated cheese until melted.****

Add cheese sauce to soup, stirring until combined. Remove from heat and blend in sour cream.

The BEST Hot Fudge

2011-11-11T18:49:00.000-08:00

This is the Livingston family (my mom's side) hot fudge recipe and I bet you can't find a better and easier hot fudge recipe any where! I've even had the hot fudge at Ghirardelli Square in San Francisco and I think this recipe is better. Now my mom and uncle can't agree on how my Nana makes it, so I will give you both variations and they're both good and very similar. And coincidentally, Our Best Bites hot fudge is very similar to our family's recipe, too, so I am including it.

My Mom's Ingredients

2 squares Baker's Brand unsweetened chocolate

1/4 c. (or half a stick) of REAL butter

14 oz can sweetened condensed milk (Eagle Brand recommended)

My Uncle's Ingredients

2 squares Baker's Brand semi-sweet chocolate

1/2 c. (or whole stick) of REAL butter

14 oz can sweetened condensed milk (Eagle Brand recommended)

(clearly more sugar and fat)

Instructions

Melt chocolate and butter in microwave (about 30 seconds). The butter will melt quicker, so you'll need to stir the chocolate squares until they dissolve. You can also do this on the stove top if you prefer. Then stir in the sweetened condensed milk until combined and microwave until hot (about another 30 seconds). Ladle generously over your best vanilla ice-cream!

Our Best Bites

Hot Fudge Sauce

Ingredients:
3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips

1/4 C butter (that’s a half of a stick folks. Admit it, at least one of you didn’t know that)

1 Can Sweetened Condensed Milk

*I wouldn’t use milk chocolate for this, it’s way too sweet, however both dark and bittersweet are awesome

Instructions:
1. If you’re using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.
2. Okay, it’s not rocket science. Put it in a pan on medium heat and melt it all together till it’s smooth, creamy, and just looking at it gives you happy thoughts.

3. If you have leftovers (but let’s be honest, you’ll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency. Then keep a spoon handy on the counter and dip it in every time you pass by. This serves the same purpose as the always-open bags of chocolate chips that Kate and I both have in our pantries. Don’t deny it Kate.

Jambalaya

2011-11-09T10:19:00.000-08:00

I got this recipe from Our Best Bites
It is a really easy version of Jambalaya
It is also great the next day

Ingredients:

2 1/2 c. white rice

5 c. water

2-3 Tbsp. butter

1 green pepper, chopped

1 medium onion, chopped

1 bunch green onions, chopped

2 stalks celery, chopped

A lot of garlic (probably 5-6 cloves), minced

1/2 lb. high-quality smoked sausage(approximately; you can actually use a little less if you buy, say, a 14-oz. package of sausage)

1/2 lb. ham (you can also substitute leftover chicken, shrimp, or other shellfish; however, you’ll also need to compensate for the smokey flavor and the salt from the ham, so be prepared with liquid smoke and salt to taste. And you’ll want it to have a distinct smokey flavor.)

1 8-oz. can tomato sauce

Tony Chachere's Creole Seasoning (you could use another Cajun or Creole seasoning, but this brand is widely accessible and cheap) to taste

Directions:

1. Combine rice and water in a medium-large saucepan and cover with lid. Bring to a boil and then reduce heat to low and cook 20 minutes or until rice is cooked. Remove from heat and allow to stand an additional five minutes. (I just make some rice in my rice cooker)
2. While rice is cooking, finely chop sausage and ham (in your food processor if you have one) and set aside. Melt butter over medium heat in a very large skillet. When butter is hot and bubbly, add onion, green onions, green pepper, and celery and cook until tender. Add the garlic and cook for one more minute. Add chopped meat and cook, stirring frequently, for about 10 minutes. Add tomato sauce and then add cooked rice. Now start seasoning with the Cajun seasoning. It’s hot, I won’t lie, so if you find that it’s getting spicy enough for your taste but it’s still not salty enough, leave the Cajun seasoning alone and just finish seasoning it with Kosher salt. Cook for about 10 more minutes, stirring frequently. Combine with cooked rice and serve.

*I added the stuff in italics because she forgot to put it in her instructions, but added it later in her comment section.

Kansas City Sue's Chicken {Slow Cooker}

2011-11-09T07:23:00.000-08:00

from melskitchencafe.com

*Note: The chicken cooks up with quite a lot of juicy sauce. I prefer lightly draining the sauce and serving it on the side so that it isn't so "soupy" as we are dishing it up over our rice. Serve it as you please!

Maria's note: This is a really good, mild chicken dish. We had leftovers, so I just shredded the chicken and reheated it with the juice on the stove top and it was still great.

*Serves 6-ish

4-6 boneless, skinless chicken breasts
2 tablespoons butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth
In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.

Peanut Butter Texas Sheet Cake

2011-11-09T07:16:00.000-08:00

printed from melskitchencafe.com

Maria's note: I loved this! The cake is so moist. A couple of people thought the frosting was too much, but not me! It was dangerous to have this around the house.

*Serves 10-12

INGREDIENTS:
Cake:
2 cups sugar
2 cups flour
2 large eggs
1 teaspoon baking soda
1 cup sour cream, light or regular
2/3 cup creamy peanut butter
1 cup butter
1 cup water

Frosting
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

DIRECTIONS:
Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a largeM bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 15×10 inch sheet/jellyroll pan.

Bake 20 minutes or until a toothpick inserted in the center comes out clean.

For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.
Let the cake and frosting cool completely. Cut into pieces and serve.

Smothered Pork Chops {Slow Cooker}

2011-11-02T08:24:00.000-07:00

printed from melskitchencafe.com

*Note: I like to serve these smothered pork chops over rice or mashed potatoes. Also, if the gravy in the last step doesn't thicken well, mix another tablespoon of cornstarch to 2 tablespoons cold water and add it to the hot liquid. Let it come to a boil to ensure it thickens properly. Finally, I have doubled the pork in this recipe and kept all the other ingredients the same and there was plenty of gravy to smother the doubled pork.
*Serves 6

Maria's note: We loved these. My gravy turned out a little too thin, but that can be remedied with the cornstarch. I recommend serving the bacon on the side so that the bacon doesn't go limp in the gravy.

5 slices bacon, chopped
6 bone-in pork loin chops, about 3/4-inch thick
Salt and Pepper
2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
1 teaspoon plus 1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons cold water
3 garlic cloves, minced
1 teaspoon dried thyme
3 cups low-sodium chicken broth
1 tablespoon soy sauce
2 bay leaves
1 tablespoon cornstarch
1 tablespoon cider vinegar
2 tablespoons fresh parsley, chopped

In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don't have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.
Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn't big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.

Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.

Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

Chicken Lo Mein

2011-10-28T18:30:00.000-07:00

1 tbsp vegetable oil
3/4 pound chicken, cut into bite-size pieces
2 cups sliced fresh mushrooms
1 sweet red pepper, cut into bite-size strips
1 small onion, cut into bite-size pieces
1 1/2 tsp garlic powder
1/4 tsp crushed red pepper
1 tbsp cornstarch
2 cups chicken broth
1 tbsp soy sauce
1 tsp ginger
4 ounces spaghetti, cooked and drained

In a large skillet, heat vegetable oil. Add chicken pieces and cook through. Add vegetables.

Saute until vegetables are tender. Add garlic powder and crushed red pepper.

In a separate bowl, combine cornstarch, chicken broth, soy sauce, and ginger. Add to vegetables and heat to boiling, stirring occasionally. Boil for about two minutes until sauce is thickened.

Add spaghetti noodles. Serve.

Chocolate Cream Cheese Frosting

2011-10-10T14:17:00.000-07:00

I went searching for a chocolate cream cheese frosting recipe for Chase and Emmy's birthday cake yesterday. Here is what I ended up using. I thought it was pretty good, but am still open to suggestions if someone has something better. I took suggestions from several different posted recipes and the recipes were all over the place on the cream cheese, butter, sugar ratio. I ended up trying to stay close to Best Bites regular cream cheese frosting ratios.

Ingredients

8 oz. package cream cheese, room temp

1/2 c. butter, room temp.

1 tsp. vanilla or almond extract

2 tbsp. heavy cream

1/2 c. coco powder

4 c. powdered sugar, approx.

Beat cream cheese, butter, and extract until light and fluffy. Add in cream, coco, and powder sugar and beat until smooth and fully mixed. Depending on desired stiffness add more or less powder sugar and frost away.

Apple Walnut Magic Muffins

2011-10-10T14:00:00.000-07:00

The base recipe for these muffins comes from the Malt-o-Meal quick cooking how wheat cereal box. My mom would always make these muffins, but would add an apple and walnuts to make them extra moist and delicious. It is a great way to use up apples that aren't very good for whatever reason. I usually double this recipe and the muffins also freeze beautifully.

Ingredients:

1 1/4 c. flour

3/4 c. Original Malt-o-Meal hot wheat cereal, dry

1/2 c. sugar

1 tbsp. baking powder

1/2 tsp. salt

3/4 c. milk

1/4 c. vegetable oil

1 egg

1 tsp. vanilla (optional)

Extra add ins:

1 grated apple (doesn't matter how gross plain)

1/2 c. (or so) chopped walnuts

Preheat oven to 400 degrees. In large mixing bowl combine all ingredients and stir together until all ingredients are moistened. (I usually combine all dry ingredients and then add the wet stuff.) Then I stir in my grated apple and chopped walnuts. Pour batter into muffin pan, roughly 3/4 full per muffin and bake 18-20 minutes. ENJOY!

Yield: 12 muffins

Oatmeal Cookie Pancakes

2011-09-30T06:59:00.000-07:00

Source
slightly adapted

Dry Ingredients:
1 cup old fashioned oats
1 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 cup chopped walnuts, optional

Wet Ingredients:
1/2 cup brown sugar
3/4 cup sour cream (I used plain yogurt)
3/4 cup whole milk
2 large eggs
1 tsp vanilla extract
2 ripe bananas, mashed
3/4 cup raisins, optional
1/4 cup butter, melted

Tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Directions:

Mix dry ingredients in a bowl and set aside. In a another bowl, mix the wet ingredients. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Pour about 1/3 cup batter and cook pancakes until bubbles form on the top, then turn. Pancakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top. (I just sprinkled them with a little powdered sugar and they were delicious.)

Pumpkin Pie Milkshake

2011-09-27T11:17:00.001-07:00

Recipe by Our Best Bites

1/3 C pumpkin, canned
1/4 – 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

Red Chile Sauce Chicken Enchiladas

2011-09-24T14:49:00.000-07:00

from melskitchencafe.com

*Makes 12 enchiladas

INGREDIENTS:

1 medium onion, chopped fine

1 jalapeno, seeded and chopped fine

1 teaspoon canola oil

3 medium cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

3 teaspoons sugar

2 (8-oz) cans tomato sauce

1 cup water

1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey jack cheese

1/2 cup minced fresh cilantro

12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)

cooking spray

salt and ground black pepper

DIRECTIONS:

In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.

Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, if desired.

Squash and Pepper Saute

2011-09-13T10:57:00.000-07:00

Also, from the lady in my Elk Grove ward.

2 medium yellow squash, sliced

2 medium zucchini, sliced

1 medium red pepper, julienned

1/4 cup olive or vegetable oil

1 envelope (.7 oz.) Italian salad dressing mix

3 Tbsp. red wine vinegar

In a skillet over medium-high, stir-fry the vegetables in oil until crisp-tender, about 3-4 minutes. Sprinkle with salad dressing mix; toss. Stir in vinegar; mix well. Yield: 6 servings

Zucchini Santa Fe

2011-09-13T10:54:00.000-07:00

This recipe came from a lady in my Elk Grove ward.

3 cups sliced zucchini

1/2 cup chopped onion

1 Tbsp. cooking

1 can (4 oz.) chopped green chilies, drained

1 medium tomato, chopped

1/2 tsp. salt, optional

1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 cup shredded cheddar cheese

In a large skillet, saute the zucchini and onion in oil for 3-4 minutes or until crisp-tender. Add chilies, tomato, salt if desired, pepper and garlic powder. Cook and stir for 3-4 minutes. Spoon into a serving bowl and sprinkle with cheese. Yield: 6 servings.

Homemade Pizza Sauce

2011-08-24T20:43:00.000-07:00

I saw this recipe on Best Bites and have been wanting to try since we make a lot of homemade pizza at our house. It is so simple, and yet so fantastic. The kids all loved it. I really like the thickness and tangy flavor. It is a lot more zippy than using tomato sauce as a base. TRY IT!! The Garlic Bread seasoning is also great for, well, garlic bread!

Pizza Sauce
Recipe from OurBestBItes.com

Pizza Sauce

1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning*
1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

*Garlic Bread Seasoning:

combine the following ingredients

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Summer Corn Pasta

2011-08-07T19:17:00.000-07:00

from Rachel Ray
Serves 4 as a main dish
Serves 6-8 as a side dish

Ingredients:
1 pound dry pasta
6 slices smoky bacon, chopped
6 ears of corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
1 cup half-and-half cream (whole milk or cream works too)
1/2 cup chicken stock
2 Tbs. chopped fresh thyme leaves
A few dashes of hot sauce or 1-2 pinches of cayenne pepper (optional)
1 cup grated Parmigiano-Reggiano cheese
1/2 cup torn sweet basil leaves

Directions:

1. Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

2. Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

3. Add the remaining corn and half-and-half to a food processor and puree until smooth.

4. Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

5. Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil and pass the remaining cheese at the table.

Berry Pie

2011-07-22T17:00:00.001-07:00

Berry Pie
1 No Fail Pie Crust
5 cups berries, fresh or frozen
1/2 cup sugar
1/3 cup flour

Prepare pie crust and chill. Combine berries, sugar, and flour.

Divide pie crust in half. Roll one half into a circle large enough to fill pie pan. Transfer crust to pie pan. Add berry mixture Roll out second half. Place on top of berry mixture. Crimp edges. Bake at 375 degrees for 25-30 minutes or until crust is golden brown.

No Fail Pie Crust
4 cups flour
1 3/4 cups shortening
1 tbsp sugar
2 tsp salt
1/2 cup cold water 1 tbsp vinegar
1 egg

Mix dry ingredients. Cut in shortening. In separate dish, mix water, vinegar, and egg. Combine mixtures. Chill 15 minutes.

Chicken Noodle Soup

2011-07-22T16:46:00.001-07:00

2 chicken bouillon cubes
2 cans chicken broth
2 cups chopped carrots
1 1/2 - 2 cups chopped celery
1/2 - 3/4 cup chhopped onion
2 cans cream of chicken soup
1/2 cup milk
2 cups cooked diced chicken
8 oz home style egg noodles, cooked (Country Pasta Homemade Style)
salt and pepper, to taste

Heat chicken broth and bouillon together. Add carrots, celery, and onions. Simmer until vegetables are tender. Add cream of chicken soup and milk. Add cooked chicken and noodles. Add salt and pepper to taste.

Chicken and Rice Soup

2011-07-20T12:05:00.000-07:00

10 C chicken broth
1 medium onion, chopped
1 C sliced celery
1 C sliced carrot
1/4 C snipped parsley
1/2 tsp black pepper
1/2 tsp dried thyme leaves
1 bay leaf
1 1/2 C cooked, cubed chicken
2 C cooked rice
2 T lime juice

Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf in pot. Bring to a boil; stir once or twice. Reduce heat; simmer, uncovered for 10 to 15 minutes. Add chicken; simmer, uncovered, 5 to 10 minutes. Stir in rice and lime juice just before serving.

Melanie was looking for this recipe. I didn't see it on the blog so I added it. I'm pretty sure I got this recipe from Cherise.

Homemade Syrups

2011-07-14T11:09:00.000-07:00

Coconut Syrup

(From the Sisters Cafe)

7-8 T. butter

¾ c. buttermilk

1 c. sugar

½ tsp baking soda

1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.

Buttermilk Carmel Syrup

(from Our Best Bites)

3/4 c. buttermilk

1 1/2 c. sugar (I've used brown too and it works great)

1 stick (1/2 c.) real butter

2 Tbsp. corn syrup

1 tsp. baking soda

1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients (and I’m not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance.

When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

There will be foam on top. It tastes just as good, but it’s not super pretty. If you’re into aesthetics, you can skim it off; otherwise, just give it a good stir.

French Bread (from Hayley)

2011-07-11T10:00:00.000-07:00

My sister uses this recipe a lot and I made it for the first time yesterday by hand since I don't have a mixer or bread pans this month. It turned out great.

In a small bowl combined:

1/2 c. warm water

1 tbsp. sugar

2 tbsp. yeast

In a large bowl combined:

2 c. very hot water

2 tbsp. sugar

1 tbsp. salt

1/3 c. oil

Then add:

3 c. flour

and small bowl ingredients

Mix together and then add:

3 more cups flour or until correct consistency.

Need dough about every 10 minutes for an hour.

Bake at 350 for 35 minutes.

Aunt Katie’s Oatmeal Pancakes

2011-07-06T15:47:00.000-07:00

Aunt Katie’s Oatmeal Pancakes

submitted by Erin ~ The Sisters Cafe

2 c. quick oats

½ c. flour

3 T. sugar

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 ½ c. buttermilk

2 large eggs (slightly beaten)

¼ c. butter, melted

1 tsp vanilla

add cinnamon, optional

Combine dry ingredients. Add wet ingredients and let sit for 20-30 minutes, covered. Cook slowly on a griddle at 325°, or a little lower. The pancakes are easier to flip if they are not very big. Spray griddle before each batch. Let the pancake cook through on one side and then flip.

***My mom introduced me to this recipe and I love it. It is almost like eating a bowl of oatmeal. Check out the ratio of flour to oats. I will have to post some of the fantastic homemade syrups that can also go with it.*****

Spaghetti Carbonara

2011-06-24T14:48:00.000-07:00

Michael says this is his favorite pasta dish that I make. It is really easy and fast.

1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse slat and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

Directions:

1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8-12 minutes; transfer to a paper-towel-lined plate.
2. Salt boiling water generously; add pasta and cook until al dente, according to package directions.
3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
4. Working quickly and using a fork or pasta serving utensil, add hot pasta to egg mixture. You want to leave some water clinging to the pasta. Add bacon; season with salt and pepper, and toss to combine (heat from pasta will cook the eggs). Serve immediately with additional Parmesan cheese.

Chewy Brownie Cookies

2011-06-24T14:38:00.001-07:00

I found this recipes on allrecipes.com. They were a really good mix between a brownie (which I happen to love) and a cookie. I want to make them again very soon.

Ingredients:

2/3 cup shortening
1 1/2 cups packed brown sugar
1 Tablespoon water
1 Tablespoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans (optional)

Directions:

1. Preheat oven to 375 degrees.
2. Combine flour, cocoa, salt and baking soda; set aside.
3. In a large mixing bowl cream shortening, sugar, water and vanilla. Beat in eggs.
4. Add dry ingredients to creamed mixture and beat just until blended. Stir in chocolate chips and nuts, if desired.
5. Drop by rounded teaspoonfuls 2 inches apart on un-greased baking sheets. Bake for 7-9 minutes; DO NOT OVER BAKE. Cool 2 minutes before removing to wire racks.

Cheesy Au Gratin Potatoes

2011-05-29T14:24:00.000-07:00

Serves 6-8

Potatoes:
3 T butter
1 large yellow onion, chopped
1/4 C flour
1 1/2 C low-sodium chicken broth
1 C milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 C shredded sharp cheddar cheese (8 ounces)
26-oz bag frozen shredded hash browns
1/2 C light sour cream

Topping:
3 C cornflakes, lightly crushed
2 T butter, melted

Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measuring cup and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lgithly crushed cornflakes with the butter util evenly combined. Scoop out the potato mixture into a 9X13 inch baking dish and top with the buttered cornflakes. Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. Let the potatoes rest for 10 minutes before serving.

Honey-Lime-Ginger Chicken

2011-05-04T18:25:00.000-07:00

Serves 2-4 entrees (I think this is about right)

Ingredients

2 tsp butter, divided

2 tsp olive oil

1 lb boneless, skinless chicken breast (about 2 breast halves), tenderized

1/4 cup liquid (chicken stock, water, fruit juice, herb tea, white wine, etc.)

1 heaping Tbs honey

1 tsp ginger, minced

2 large garlic cloves, minced

juice and zest of half a lime (or more)

1 tsp Dijon mustard

1 tsp soy sauce

Preheat oven to 350 degrees.

Heat medium, (oven-safe) saute pan on medium high. Sprinkle chicken breasts with salt. Add 1 teaspoon butter and oil and when oil is hot, brown chicken in pan, turning once after 2 minutes.

Add all other ingredients to pan, stirring liquids with a whisk. Pan will steam and bubble vigorously. Take pan off heat and cover loosely with foil.

Bake in oven until chicken is cooked through, approximately 7-10 more minutes. Carefully take pan out of oven and transfer chicken to a plate (pan handle is HOT). Do not clean pan. Return same pan with cooking juices to the stove. Reduce sauce by boiling down liquids until thickened and shiny, about 2 minutes, whisking constantly. Remove sauce from stove and whisk remaining 1 tsp butter (to give sauce body, flavor, and shine). Serve chicken, spooning sauce over top. Garnish with lime wedge and cilantro sprig if desired.

She suggests serving it with a green salad, sliced pineapple, and steamed quinoa for an easy, healthy meal. We ate it with the quinoa which was delicious. It has a great texture and an almost earthy or nutty taste. We cooked the chicken in the crockpot ahead of time, so I don't think we got as much sauce out of it as I was expecting, but it still tasted excellent. We debated whether or not we even needed to stick the chicken in the oven the way we made it. I used chicken broth and dried, ground ginger. I used the juice of one lime but no zest, and the flavor was subtle and not overpowering.

From Miracle Pill, by Tres Prier Hatch

Beef & Broccoli with Black Bean & Garlic Sauce

2011-05-04T18:22:00.000-07:00

Serves 2-4 (I think it easily serves 2-3 adults and 2-3 children)

Marinade

2 tsp soy sauce

1 Tbs fresh ginger, minced fine, or 1 tsp dried ground ginger

2 tsp dry sherry or rice wine

1 Tbs cornstarch

Stir Fry Ingredients

3 Tbs peanut oil

1/2 lb beef, thinly sliced--use any cut of beef because the marinade will tenderize meat

2 lb broccoli, washed, florets separated from stalks and cut into 1-inch pieces

1/2 green pepper, cut into pieces

1/2 yellow onion, cut into pieces

1 cup fresh bean sprouts

2 Tbs black bean and garlic sauce (found in Asian section at grocery store)

1 Tbs oyster sauce (available in most markets)

In a small bowl combine beef with marinade ingredients. Allow meat mixture to rest at room temperature at least 10 minutes and up to 1/2 hour.

Heat oil in wok. Add beef, and chow (stir) until seared, but not cooked all the way through. Remove meat to a bowl and set aside. Without wiping out wok, add broccoli florets, green pepper, onion, and Black Bean and Garlic Sauce, and stir-fry for 2 minutes. (I added oyster sauce at this point, too. I thought she forgot about it?) Add 1 cup water and cover with lid. Simmer covered one minute or until broccoli is bright green and crisp-tender. Return beef to wok. Add bean sprouts. Stir until beef is cooked to desired doneness, mixture is shiny, and sauce is slightly thickened. Serve with rice.

From Miracle Pill, by Tres Prier Hatch

Cauliflower Soup with Chicken, Corn, & Cumin

2011-05-04T18:13:00.000-07:00

Serves 6

1 Tbs olive oil

1 Tbs cumin seeds, finely ground in spice mill or with mortar and pestle

2 lb cauliflower, trimmed into 1 inch florets

1 tsp white pepper

3 cans low-sodium chicken broth (14 oz each), or vegetable broth

1 can whole kernel corn with liquid (15.25 ounce)

28 oz canned cooked chicken chunks with liquid

Heat oil in a large pot on medium heat, until it sizzles when a cumin seed or bread crumb is dropped in it. Add ground cumin and stir 10 seconds until fragrant. Add prepared cauliflower and stir 1 minute more. Add all other ingredients and simmer on low heat until cauliflower is tender and flavors are combined, about 20 minutes. Serve with rye bread and butter.

From Miracle Pill, by Tres Prier Hatch

Liquid Laundry Detergent

2011-04-26T07:39:00.000-07:00

1/3 bar Fels Naptha Soap, grated
1/2 C Washing Soda
1/2 C Borax Powder

Grate the soap and put it in a sauce pan. Add 6 cups water and heat it until the soap melts.

Add the washing soda and the borax and stir until it is dissolved.

Remove from heat.

Pout 4 cups hot water into a bucket or very large pan.

Now, add your soap mixture and stir.

Add 1 gallon (16 cups) plus 6 cups of water and stir.

Let the soap sit for about 24 hours and it will gel.

Shake or mix before use.

Use 1/2 cup per load.

The finished soap will not be a solid gel. It will be more of a watery gel that can be described as an "egg noodle soup" look. This is a low sudsing soap.

Melanie J. gave me a powder version of this recipe that I have used for a long time. I decided to try the liquid version because occasionally I would find some powdered soap that didn't dissolve since I have a low water use washing machine. I've used the liquid version several times now and I like it and it saves me a lot of money on laundry detergent. It's VERY easy to make.

The Best Chicken Fajitas

2011-02-28T21:04:00.000-08:00

*Serves 4-5

*Note: liquid smoke may seem like an unnecessary, optional ingredient but I promise it adds an irreplaceable flavor and smokiness - I keep a bottle of liquid smoke on hand in the refrigerator just to make these fajitas.

Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 easpoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder

Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.

After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side (I use my indoor grill pan usually). Remove from pan and tent with foil to keep warm.

In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless!

Chicken Tortilla Casserole

2011-02-28T20:41:00.001-08:00

Chicken Tortilla Casserole

*Notes: Keep the corn tortillas wrapped in plastic or covered with a damp kitchen towel until ready to use – they will dry out quickly. The casserole can be made and refrigerated for up to 2 days. To bake, cover tightly with foil. Bake about 1 hour. Remove foil and bake until cheese has browned, about 10 minutes longer. Cool for 10 minutes.

*Serves 6

2 tablespoons canola oil
1 large onion, chopped fine
2 red bell peppers, stemmed, seeded, and diced medium
1 teaspoon ground cumin
1 teaspoon chili powder
¾ teaspoon salt
3 medium garlic cloves, finely minced
2 tablespoons all purpose flour
2 cups low sodium chicken broth
2 canned chipotle chiles in adobo sauce, chopped with 2 teaspoons sauce (decrease the amount of sauce to 1 teaspoon if you want it less spicy)
2 (15.5 ounce) cans pinto beans, drained and rinsed
1 (14.5 ounce) cans diced tomatoes, drained
2 pounds boneless skinless chicken breasts trimmed of fat and cut into bite-size pieces
¼ cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
¼ teaspoon ground black pepper
18 (6-inch) round corn tortillas
Vegetable cooking spray
6 ounces cheddar cheese shredded (about 2 cups)
6 ounces Monterey jack cheese shredded (about 2 cups)

Adjust an oven rack to the middle position and heat the oven to 450 degrees. Heat the oil in a dutch oven or large pot over medium heat until shimmering. Add the onion, bell peppers, cumin, chili powder, and salt; cook, stirring occasionally, until the vegetables are soft and the onions are golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.

Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and bring to a simmer, whisking often. Add the chipotles with adobo sauce, beans, and tomatoes; simmer until the flavors have blended about 5 minutes. Add the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes. Stir in ¼ cup cilantro, the lime juice and pepper.

Place a damp paper towel on the bottom and top of the corn tortilla stack. Microwave for 45 seconds to 1 minute until they are soft and pliable.

Toss the cheeses together in a medium bowl. Spread 1/3 of the chicken mixture in a lightly greased 9X13 inch dish. Layer 6 tortillas on top of the filling, overlapping as needed, and sprinkle with 1 ½ cups of the cheese. Repeat the process to form a second layer.

Spread the remaining filling in the baking dish. Cut the remaining 6 tortillas into quarters and arrange over the top and finish off with the remaining cheese. Bake until the cheese is golden brown and the casserole is bubbling, about 15 minutes. Cool for 10 minutes. Sprinkle with the remaining 2 tablespoons cilantro before serving. Serve with additional accompaniments, such as salsa, diced avocado, sour cream or sliced green onions. The casserole can be made and refrigerated for up to 2 days. To bake, cover tightly with foil. Bake about 1 hour. Remove foil and bake until cheese has browned, about 10 minutes longer. Cool for 10 minutes.

Italian Cream Cake

2011-02-28T20:14:00.000-08:00

5 eggs, separated
1/2 C butter or margarine
1/2 C shortening
1 3/4 C sugar
2 C flour
1 tsp baking soda
1 C buttermilk
1 tsp vanilla
2 C coconut
1 C chopped pecans

Place egg whites in mixer bowl. Whip for 2 1/2 to 3 minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl.

Place butter, shortening, and sugar in mixer bowl. Mix about 2 1/2 minutes or until light and fluffy. Add egg yolks, one at a time mixing after each. Scrape bowl.

Mix flour and baking soda. Add half to sugar mixture in bowl. Mix about 30 seconds. Add buttermilk, vanilla, and remaining flour mixture. Mix about one minute.

Add coconut and pecans. Mix just until blended. Remove bowl from mixer. Gently fold in beaten egg whites with spatula just until blended. Pour batter in greased and floured 13X9X2 inch baking pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool competely on wire rack. Spread with Cream Cheese Frosting.

NOTE: For best flavor, chill cake in refrigerator several hours or overnight.

Cream Cheese Frosting
4 C powdered sugar
1 package (8 oz) light cream cheese, softened
1/2 C butter, softened
1 tsp vanilla

Place all ingredients in mixer bowl. Beat abouit 2 minutes or until smooth and creamy. Spread on cooled cake.

Mexican Lasagna

2011-02-28T20:11:00.000-08:00

from melskitchencafe.com

*Note: this lasagna isn't super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry...just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It's up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.

*Serves 6-8

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Chicken Pot Pie Crumble

2011-02-28T20:07:00.000-08:00

from melskitchencafe.com

*Serves 6-8

Chicken and Sauce:
1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas

Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream

To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don't overcook or it will dry out) - about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).

Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.

For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.

Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.

Pour the mixture into a 9x13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.

Beach Street Lemon Chicken Linguini

2011-02-24T15:38:00.000-08:00

I have made this three or four times and EVERYONE loves it which is amazing in and of itself!

**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**

1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese

Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don’t omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.

Buttermilk Cloverleaf Rolls

2011-02-21T20:30:00.000-08:00

3 cups buttermilk at room temperature
3 cups flour
1 tablespoon yeast dissolved in ¼ cup warm water (let it proof for 2-3 minute)
½ cup sugar
3 eggs, lightly beaten
2 teaspoons salt
5 cups flour, more or less
½ cup oil
1 teaspoon baking soda

Mix the buttermilk, flour and yeast/water mixture together thoroughly in a large mixing bowl. Let stand at room temperature until double in size, about 2 hours. Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out the amount of dough you want and place the rest in the refrigerator, covered. The next time you want fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for up to seven days.

Shape the dough into cloverleafs by rolling dough into small balls about 3/4-inch in diameter and place three balls in each cup of a greased muffin tin.

Let rolls rise until double in size, 1-2 hours. Dough taken from the refrigerator will take longer because the dough is cold. Bake at 350° for 10-12 minutes.

Peanut Butter Chocolate Chip Cookies

2011-02-09T19:23:00.001-08:00

Peanut Butter Chocolate Chip Cookies

from My Kitchen Cafe (www.melskitchencafe.com)

*Makes about 4-5 dozen

1 cup (16 tablespoons) butter, softened to room temperature

2 cups smooth or chunky peanut butter

1 ½ cups firmly packed light brown sugar

1 cup granulated sugar

2 large eggs

1 ½ tablespoons milk

1 ½ teaspoons pure vanilla extract

2 ½ cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

Preheat the oven to 350 degrees.

In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy (you can do this with a hand mixer or with an electric mixer fitted with the paddle attachment). Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.

When ready to bake, scoop tablespoon-sized balls of dough onto silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes, taking care not to overbake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven. The cookies may look slightly underbaked but they will firm up as they cool. Resist the urge to eat them warm as they taste much better cooled.

I pop baked and cooled cookies into the freezer (in a large tupperware or freezer-safe ziploc bag) and they taste great out of the freezer, especially if they are left to sit at room temperature for a few minutes.

Chicken Chow Mien

2011-02-09T13:19:00.000-08:00

Chicken Chow Mien

2 T olive oil

2 onions chopped

3-4 stocks celery chopped

2 C bean sprouts

1 small package mushrooms chopped

2 chicken breasts chopped, salted and peppered

2 Chicken bullion cubes dissolved in 2 C water

2 T soy sauce

2 T sugar

2 T cornstarch dissolved in 1/3 C water

Saute onions, celery, mushrooms, and bean sprouts in oil over medium heat, about 5-7 min or until slightly crisp. Remove from pan and cook chicken pieces until golden brown. Add veggies back in with chicken broth, soy sauce, and sugar. When hot add cornstarch mixture and cook over medium heat until slightly thickened. Serve over rice and top with Chinese noodles.

This is a new favorite. Quick and easy!

Baked French Toast

2011-02-01T13:33:00.000-08:00

Baked French Toast
www.allrecipes.com

INGREDIENTS:
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

DIRECTIONS:
1.Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
2.The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
3.Bake in preheated oven, uncovered, for 40 minutes.

Cottage Granola

2011-02-01T13:27:00.000-08:00

Cottage Granola

I just made this yesterday when I spotted this on her blog. It isn't the most nutritious granola, but it is possibly the most delicious. Miriam loves it and wants it for every meal already.

Barefoot in the Kitchen

4 cups Old Fashioned Oats
2 cups chopped pecans
1 cup coconut
1/2 cup canola oil
1 can sweetened condensed milk
1/2 cup wheat germ
1/2 tsp. salt
1 tsp. vanilla
1 small pkg craisins (optional)

Mix all of the ingredients except craisins and spread on a baking sheet or two. Bake at 300 degrees, for about 40 to 50 minutes, checking and stirring every 20 minutes or so. I like my granola slightly well done, so I bake it for about 50 minutes. Cool completely. Add craisins. Try not to eat it all at once. Store in an airtight container.

Classic Bran Muffins

2011-02-01T13:19:00.000-08:00

Classic Bran Muffins
We have made these often. I like the hint of sweetness in the muffins.
www.allrecipes.com

INGREDIENTS:
1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins

DIRECTIONS:
1.Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners.
2.Mix together wheat bran and buttermilk; let stand for 10 minutes.
3.Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4.Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool.

Banana Cream Pudding

2011-01-31T13:11:00.000-08:00

From Mel's Kitchen Cafe

Pudding:
7 slightly underripe large bananas
1 1/2 cups sugar
8 large egg yolks
6 tablespoons cornstarch
6 cups half-and-half
1/2 teaspoon salt
3 tablespoons butter
1 tablespoon vanilla extract
3 tablespoons lemon juice
1 (12-ounce) box vanilla wafers

Whipped Topping:
1 cup heavy cream, chilled
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

Preheat the oven to 325 degrees and make sure an oven rack is in the upper-middle position. Place three unpeeled bananas on the baking sheet and bake until the skins are completely black, about 20 minutes. Let the bananas cool for 5 minutes.

While the bananas are roasting, whisk 1/2 cup sugar, egg yolks, and cornstarch together in a medium bowl until smooth. In a large saucepan, bring the half-and-half, remaining sugar and salt to a simmer over medium heat. Once simmering, whisk 1/2 of the hot half-and-half mixture into the egg yolk mixture, whisking quickly and constantly so the egg yolks don’t overcook and form little lumps. Slowly whisk the tempered egg yolk mixture back into the saucepan. Cook, whisking constantly, until the mixture is thick and large bubbles are popping at the surface, about 2-3 minutes. Remove the pudding from the heat and stir in the butter and vanilla.

Transfer the pudding to a food processor (if your food processor is small, puree half the pudding with the roasted bananas and lemon juice and then transfer it all to a large bowl and whisk in the rest of the pudding). Add the warm, peeled roasted bananas and 2 tablespoons lemon juice and puree until the mixture is smooth. Scrape the pudding into a large bowl and place plastic wrap directly on the surface of the pudding to avoid a skin forming. Refrigerate until the pudding is mostly cool, about 1 1/2 hours.

Cut the remaining bananas into 1/4-inch slices and toss in a bowl with the remaining 1 tablespoon lemon juice. Spoon 1/4 of the pudding into a 3-quart trifle dish and top with a layer of cookies, layer of sliced bananas, and another layer of cookies, making sure cookies go all the way to the edges of the dish. Repeat twice, ending with the pudding. Place another sheet of plastic wrap directly touching the surface and refrigerate until the wafers have softened, at least 8 hours or up to 2 days.
To garnish, whip the cream, sugar and vanilla to stiff peaks in a medium bowl. Top the banana pudding with the whipped cream. Serve!

Buttermilk Cheddar Biscuits

2011-01-30T14:16:00.000-08:00

The recipe is from Our Best Bites

2 C flour, plus more as needed
1 Tablespoon baking powder
1 teaspoon kosher salt
3/4 C real butter (1 1/2 sticks)
1/2 C buttermilk
1 large or extra larg egg
1 C grated extra sharp cheddar cheese
Egg Wash: 1 egg, beaten with 1 T water or milk

Preheat the oven to 425 degrees.

Measure out 2 Cups of flour and then remove a spoonful of it and mix it with your grated cheese. Set floured cheese aside.

Place the remaining flour, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. Add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly 3-4 times. Roll the dough out to a rectangle about 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. If preferred, cut to make 12 smaller biscuits (that's what I did and they were plenty big). Transfer to a sheet pan lined with parchment paper.

Brush the tops with the egg wash, and bake for 20 to 25 minutes (I did the 12 smaller biscuits and baked them for about 16 minutes), until the tops are golden brown and the biscuits are cooked through. Serve hot or warm.

Hearty Beef Stew (Slow Cooker)

2011-01-30T14:09:00.000-08:00

This recipe is from Mel's Kitchen Cafe--I used a cross-rib roast because they were on sale. I cut it up into 1 inch pieces as was specified in the recipe below.

*Note: this stew recipe has a few steps that I am going to strongly encourage following – even if it makes you roll your eyes to have to go to the work/mess of browning meat before adding it to the slow cooker. I get it, I do! But let me emphasize that there is a reason this stew has more flavor and deliciousness than any other slow cooker stew I’ve had – and I believe it is because of the few minutes you have to spend at the beginning browning up the meat, onions and quickly bringing the sauce to a simmer. Browning = flavor. Now, if you absolutely refuse to do it…don’t worry, I’ll still like you. Go ahead – throw it all in – but don’t tell me before you do or else I’ll spend the day cringing. Also, unless you can find prepackaged stew meat in large pieces, it pays to buy a whole chuck roast and cut it up yourself, plus if you look for chuck roast on sale, it will probably save you a penny or two!

*Serves 6-8

5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Recipe Source: adapted from Cook’s Country Dec/Jan 2011

Cheesy Garlic Bread Swirls

2011-01-29T15:28:00.000-08:00

Recipe by Our Best Bites

French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning (I used Johnny's from Costco, but they also have a recipe you can make on the "Our Best Bites" web site.)

Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Roll your dough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.

Cinnamon Butter

2011-01-22T17:42:00.000-08:00

1/2 c. butter VERY soft

1/2 Tbs molasses

1/4 c. corn syrup

1/4 c. brown or white sugar*

1 tsp vanilla

3/4 tsp cinnamon

Mix until well combined. I store mine in jam jar in the freezer in between uses.

*Brown has a stronger flavor and makes it much darker in color.

Chicken Alfredo Pizza

2011-01-17T21:18:00.001-08:00

Crust:
2 1/2 to 3 cups flour
2 1/2 tsp. yeast
1/2 tsp. salt
1 cup warm water

Alfredo Sauce:
4 tbsp. butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups milk
1/3 cup grated Parmesan cheese
1 tbsp. Italian seasonings
1 tbsp. garlic powder

Pizza Toppings:
1 pound cooked chicken, diced
1/2 cup sliced olives
1 small onion, diced
1 medium tomato, diced
grated mozzarella cheese

Preheat oven to 400 degrees. To make the dough for the crust, combine 1 1/4 cups of the flour, the yeast, and the salt in a large mixing bowl. Add water. Stir until combined. Add remaining flour. Knead the dough until it is smooth and elastic. Let rest for 10 minutes. Grease a baking sheet with non-stick spray. Use your fingers to press the dough and form it to the shape of the pan. Bake for 10 to 15 minutes, just until the crust starts to brown.

While the crust bakes, make the Alfredo sauce. In a medium saucepan, combine butter and flour to make a roux. Add salt and pepper. Slowly stir in milk so sauce is smooth. Add Parmesan cheese, Italian seasonings, and garlic powder. Remove from heat.

Spread sauce over the crust. Add pizza toppings. Bake about 10 minutes longer, until the crust is golden brown and the cheese is bubbly.

Upside Down German Chocolate Cake

2011-01-09T10:51:00.000-08:00

1 package chocolate cake mix
1 1/2 C flaked coconut
1 1/2 C chopped pecans
1 package (8oz) cream cheese, softened
1/2 C butter or margarine, melted
1 pound powdered sugar (3 1/2 to 4 cups)

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

Spread coconut evenly in bottom of pan. Sprinkle with pecans.

Prepare cake mix following package directions for original recipe. Pour over coconut and pecans.

Combine cream cheese and melted butter in medium bowl. Beat at low speed with electric mixer until creamy. Add powdered sugar; beat until blended and smooth. Drop by spoonfuls evenly over cake batter.

Bake at 350 degrees for 45-50 minutes or until toothpick inserted halfway to bottom of cake comes out clean. Cool completely. To serve, cut into individual pieces, turn upside down on plates and enjoy!

Sloppy Joes

2011-01-05T13:31:00.000-08:00

Sloppy Joes
Time: 30 minutes to chop and cook + 1 hour to simmer
Yield: 10 sandwiches

1 onion
1 green pepper
4 cloves garlic
1 T olive oil
Salt and Pepper
3 pounds ground beef
1 T Montreal Steak Seasoning
1 C ketchup
1 1/2 C Sweet Baby Rays BBQ Sauce
3 T apple cider vinegar
1 t Worcestershire
1 t liquid smoke
3 T brown sugar
1/2 t chili powder
1 T water

1. Chop those veggies right on up.
2. Heat up a large skillet and add 1 T olive oil. Add your veggies and cover with the lid letting a bit of steam escape. Cook for about 7 minutes, or until the veggies are soft.
3. Add your ground beef and 1 T Montreal Steak Seasoning. Grind a bit of salt and pepper over the top. Chop your beef all up with a spatula and let it brown.
4. Once the meat is browned add all the other ingredients to the pan. Stir them around to get it all mixed together. Simmer on medium low for 30 min.
5. Serve on rolls or hamburger buns.

Balsamic Black Bean Salsa

2010-11-10T20:20:00.000-08:00

*Serves 6-8 as an appetizer

1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Mrs. Renfro's brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.

My Favorite Sugar Cookies

2010-11-10T20:18:00.000-08:00

from My Kitchen Cafe (www.melskitchencafe.com)

*Note: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!).

*Makes 2-3 dozen sugar cookies (about 2-3 inch size)

1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won't appear browned on top (or on bottom) when they are done baking so don't let them overbake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, I decrease the time by 30 seconds. I like them super soft with not even a hint of browned edges or bottom. This way they literally melt in my mouth.

Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don't have time or don't want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.

Whipped Cream Cheese Frosting

*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain.

*Makes about 4 cups of frosting

1 (8 oz.) block cream cheese, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.

Cream Cheese Chicken and Vegetable Soup

2010-11-10T20:13:00.000-08:00

from My Kitchen Cafe (www.melskitchencafe.com)

2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Egg Rolls

2010-08-25T21:30:00.000-07:00

1 tbsp vegetable oil
1 lb finely chopped pork or chicken
1/2 tsp ginger
1/2 tsp garlic powder
1/2 head cabbage, finely chopped
1/2 cup grated carrot
1/2 cup finely chopped mushrooms
1 tbsp soy sauce
1 egg
1 lb package egg roll wraps
vegetable oil for frying

To make the filling, first coat the bottom of a large frying pan with oil. Add the meat and cook thoroughly. Add garlic and ginger. Stir to coat the meat. Add cabbage, carrots, mushrooms, and soy sauce. Stir-fry until cabbage is soft (10-15 minutes). Remove pan from heat.

Crack egg into a bowl and beat with a fork. Add approximately 3 tbsp cold water and mix well to form an egg wash.

Lay one egg roll wrap on a plate with a point facing toward you. Place two heaping spoonfuls of the filling near the center of the wrap.

Begin wrapping egg roll by folding up the bottom corner.

Fold over the two sides.

Roll the egg roll upwards once.

Using a pastry brush, paint a thin layer of the egg wash on the egg roll. This will help to seal the roll so it doesn't come unwrapped.

Fold the last corner down.

Heat the oil to a medium high heat. Place egg roll in oil and fry until wrap is golden brown. Flip with tongs. Fry second side until golden brown. Place cooked egg roll on a paper towel to drain off excess oil.

Serve egg rolls with fried rice or sweet and sour sauce.

This recipe makes approximately enough filling for a 1 lb package of wraps. Egg rolls can be frozen for later use. After wrapping egg rolls, freeze on a tray until hard, then place in freezer bags. Thaw before frying.

Be careful with egg roll wraps! The dough is fragile and must stay cool to prevent drying and cracking.

Asian Chicken Wraps

2010-07-21T19:15:00.000-07:00

I did use the coleslaw mix that you buy in the bag and it worked great. This was really good. I took it to a ward potluck and it was a big hit.

from My Kitchen Cafe (www.melskitchencafe.com)
*Serves 4-6

Chicken:
2 tablespoons low-sodium soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons cornstarch
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 tablespoon olive oil

Vegetables:
1 tablespoon olive oil
8 ounces cups sliced white button mushrooms
3 green onions, white and green parts, chopped
2 garlic cloves, finely minced
4 cups sliced cabbage or coleslaw mix
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce

4-6 soft wrap breads or flour tortillas, slightly warmed

For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.

For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.

Buckeyes

2010-06-08T18:20:00.000-07:00

1 1/2 cups peanut butter
1 cup butter, softened
1/2 tsp vanilla extract
6 cups powdered sugar
almond bark

1. Mix first four ingredients. Form into small balls. Chill until easy to work with.
2. Melt the almond bark. Dip the peanut butter balls into the chocolate, leaving a small circle at the top uncovered.
3. Let them sit until chocolate has set.

Chile-rubbed Pork with Corn Salsa

2010-06-08T18:09:00.000-07:00

3 lbs pork tenderloin or pork loin
2 Tbsp olive oil
salt and pepper
2 tsp chili powder
1 cup corn kernels
3/4 tsp ground cumin
1 small yellow onion, finely chopped
1 large tomato, seeded and finely chopped
juice from 1 lime
1/4 cup chopped cilantro

Rub pork with oil, then season with salt, pepper, and chili powder. In a large frying pan, brown all sides of pork in oil, about 5 minutes all together. Reserve drippings from frying pan. Put pork in crock pot on low for 8-10 hours. You can roast it in the oven, but not really sure about temperatures and time.

In the drippings, make the salsa over medium heat by frying the corn in the drippings for 3-4 minutes. Stir in the onion, tomato, lime juice, and cilantro. Season to taste with salt and pepper.

Serve the pork with the corn salsa.

Buttons and Bowknots

2010-06-08T18:02:00.000-07:00

2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon
1/4 cup oil
3/4 cup milk
1 egg, beaten

1. Mix all ingredients. Knead on lightly floured board 15-20 times. Roll out 1/2" thick.
2. Cut with doughnut cutter (or use a biscuit cutter and a bottlecap). To make Bowknots, twist ring into figure 8. Place centers (buttons) and Bowknots on a baking sheet. Bake at 400 for 8-10 minutes.
3. Immediately after baking, dip each into melted butter and then roll in sugar.

Copycat Cafe Rio Tomatillo Dressing

2010-06-08T17:50:00.000-07:00

1 package Hidden Valley Buttermilk Ranch Dressing Mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos (peeled and washed)
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 tsp lime juice
1 small jalapeno, seeds removed

Mix ingredients in a blender until smooth.

Copycat Cafe Rio Sweet Pork Recipe

2010-06-08T17:45:00.000-07:00

Trevor wants me to say that this tastes more like Costa Vida, and since he's sitting right here and being annoying, there you go.

3.5 lbs pork roast
8 0z bottle taco sauce
1 Tbsp cumin
1 cup brown sugar
1 can Coke (not diet)--caffeine free works fine if it bothers you

Cook pork in a crock pot on low for 6 hours (cover roast 1/2 with water). Take out some of the water, leaving about 1/2 an inch at the bottom. Shred pork. Mix ingredients in a bowl and add to pork 3 hours before it you want it to be done.

Copycat Cafe Rio Chicken Recipe

2010-06-08T17:42:00.000-07:00

5 lbs chicken breast, boneless, skinless
1 small bottle zesty Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced

Mix all ingredients in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

Cajun Chicken Pasta

2010-06-08T17:28:00.001-07:00

2 Tbsp butter
2 chicken breasts
3 cloves garlic
1-2 Tbsp Cajun Seasoning, depending on tastes (see below)
4 bell peppers, any or all colors
8 oz mushrooms
8 oz heavy cream
1/2 cup parmesan cheese

1. Cut the chicken in cubes/stripes and saute in butter until brown.
2. Add garlic, green onion, and Cajun seasoning. Mix together.
3. Add bell peppers and mushrooms. Cover and cook for 5 minutes, until mushrooms are soft.
4. Add heavy cream. Heat up and simmer for 2 minutes.
5. Stir in cheese and serve over pasta (I prefer penne, but anything would work.)

Trevor would like me to add the 2 Tbsp of the Cajun seasoning makes is spicy enough for tears, but I like it. Just make sure to have lots of milk with your meal and probably some bread!

Cajun Seasoning:
2 tsp cayenne pepper
1 1/2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cumin
1 1/4 tsp dry mustard
1/2 tsp dry thyme
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder

Chewy Soft Pretzels**

2010-04-11T14:41:00.000-07:00

I found this recipe on melskitchencafe.com. The instructions seem long and complicated at first sight, but they were actually pretty easy. I didn't have kosher salt, so I sprinkled mine with cinnamon and sugar after brushing them with butter. (The ones in the picture just have butter on them.) They were a great Sunday afternoon snack.

Makes 8 pretzels

Dough:
2 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp sugar
2 1/4 tsp instant yeast
7/8 to 1 cup (7-8 ounces) warm water*

Topping:
1/2 cup (4 ounces) warm water
2 Tbs baking soda
Coarse salt (optional)
3 Tbs butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat oven to 500 degrees F. Prepare two baking sheets by spraying them with oil spray, or lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70 g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make the pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28-30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8-9 minutes, or until they are golden brown. Only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you have used it all up; it may seem like a lot, but that is what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Chicken Cordon Bleu

2010-04-01T18:16:00.000-07:00

4 skinless, boneless chicken breast
4 slices Swiss cheese
4 thin sliced smoked ham
1/4 cup all-purpose flour
1 egg
1/4 cup milk
2 cups crushed frosted flakes

Place one chicken breast in a plastic bag. Using the flat side of a meat tenderizer or a rolling pin, pound chicken until about 1/2 inch thick. Repeat with all four breasts.

Lay one chicken breast on a piece of plastic wrap. Layer Swiss cheese, then ham. Roll up the chicken, then wrap in the plastic wrap. Repeat with all four breasts. Refrigerate one hour. This will help the chicken retain its shape.

Bring chicken to room temperature.

Pour flour into a bowl. In another bowl, beat egg with milk to make an egg wash. Place crushed frosted flakes in another bowl. Unwrap chicken. Cover in flour, then egg wash, then roll in frosted flakes. Place in a greased baking dish. Bake at 375 degrees for about 40 minutes or until juices run clear.

No Fail Pie Crust

2010-03-30T21:58:00.000-07:00

4 cups flour
1 3/4 cups shortening
1Tbsp sugar (I use more)
2 tsp. salt
1/2 cup cold water
1 Tbsp vinegar
1 egg

Mix dry ingredients. Cut in shortening. In separate dish, mix water, vinegar, and egg. Combine mixtures. Chill 15 minutes. Roll into thin circle, place in pie pan, prick with fork, and bake at 425 degrees till light brown, about 10 to 12 minutes.

Chicken Pot Pie

2010-03-30T21:55:00.001-07:00

Filling:
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 c. chicken broth
2/3 c. milk
2 c. cut up cooked chicken (2-3 chicken breasts)
1 (10 oz.) pkg. frozen peas and carrots
2-3 baker's potatoes

Pie Crust:
4 cups flour
1 3/4 cups shortening
1Tbsp sugar
2 tsp. salt
1/2 cup cold water
1 Tbsp vinegar
1 egg

Peel and boil potatoes. Allow to cool. Dice. Boil chicken until cooked through. Allow to cool. Dice or shred. In saucepan, melt butter over low heat. Blend in flour, onion, and seasonings. Cook, stirring, until mixture is bubbly. Remove from heat and stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil; stir 1 minute. Gently stir in chicken, frozen vegetables, and potatoes. Set aside.

Prepare pie crust: Mix dry ingredients. Cut in shortening. In separate dish, mix water, vinegar, and egg. Combine mixtures. Chill 15 minutes

Roll out half of the pie crust into a 13 inch square. Place in a greased 9x9 pan. Trim edges. Add prepared filling. Roll out second half of dough. Place on top of filling, crimping edges. Cut slits to allow steam to escape. Bake at 425 degrees for 30-35 minutes or until crust is golden.

Vegetable Curry**

2010-03-26T12:10:00.000-07:00

A really easy curry recipe for the "adventurers" out there. Curry isn't 'hot spicy', just really flavorful. I thought it was delicious. I will post the recipe how I found it online (with measurement conversions since is was from the UK), then I will tell you what we did different.

http://www.deliciousmagazine.co.uk/recipes/vegetable-curry

Ingredients:
4 garlic cloves, chopped
1/2 inch piece fresh ginger, chopped
1 tsp ground black pepper
2 Tbs vegetable oil
2 Tbs curry powder
2 medium waxy potatoes, roughly chopped into about 8 pieces
2 14 oz cans coconut milk
1 14 oz can chickpeas, drained and rinsed
1 small cauliflower, cut into small florets
3 tomatoes, cut into eighths
1 bunch of green onions, chopped
2 Tbs soy sauce
1 tsp salt
1/2 tsp caster (superfine) sugar
cilantro

Directions:
1. Pound or puree the garlic, ginger and pepper to a rough paste. Heat the oil in a wok, add the paste and fry for a few minutes over medium heat. Stir in the curry powder and potatoes. Add the coconut milk and chickpeas and simmer for 8-10 minutes.

2. When the potato is just about tender, add the cauliflower. Cook for 5 more minutes, then add the tomato wedges, green onions, soy sauce, salt and sugar. Cook for another 5 minutes or so. Serve over steamed rice or crispy flat-bread. Garnish with cilantro.

*I used my small food processor to make the first three ingredients into a paste. In order to get it to blend together right I just added the oil to the paste. I cooked the whole thing in my dutch oven pot because we don't have a wok. I substituted 1 pound of cooked chicken for the chickpeas. This wasn't because I don't like chickpeas, I just wanted to use chicken. I just used 1 tsp regular granulated sugar instead of the superfine sugar.*

Copycat California Pizza Kitchen Spinach Artichoke Dip

2010-03-21T11:44:00.000-07:00

This is the Dip that we had at Natalie's baby shower.

1/4 cup olive oil
2 Tbsp unsalted butter
3/4 cup diced white or yellow onion
1 1/2 Tbsp minced garlic
1/2 cup all purpose flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3/4 cup grated Parmesan cheese
2 crumbled chicken bouillon cubes
1 1/2 Tbsp lemon juice
1 tsp sugar
3/4 cup sour cream
12 oz frozen spinach, defrosted, drained and chopped
6 oz artichoke bottoms, drained and cut into slices (I like to use hearts instead of bottoms and use the whole can which is 8 oz)
1 cup finely shredded Monterey Jack cheese
3/4 tsp Tabasco sauce (optional)

1. In a large saucepan, warm the olive oil and butter over medium heat. When butter has melted, add onion and cook until wilted, 3-4 minutes.
2. Stir in garlic and cook 2-3 min longer, stopping before onion and garlic start to brown.
3. Sprinkle the flour over and continue cooking, stirring continuously, until mixture is golden blond, about 10-15 min. Slowly add the stock, whisking continuously until it is smoothly incorporated.
4. When mixture begins to simmer, stir in the cream. Return to simmer. Remove from heat and add the Parmesan, bouillon cubes, lemon juice and sugar. Stir until thoroughly blended.
5. Add the sour cream, spinach, artichokes, Monterey Jack, and Tabasco sauce. Stir until all ingredients are thoroughly combined and the cheese is melted.
6. Serve immediately OR you can refrigerate and warm back up in the oven in a oven safe dish. (About 350 degrees for 30-45 min, stirring about midway.)

Loaded Peanut Butter Cup Chocolate Cookies

2010-03-20T18:03:00.000-07:00

I am the treat girl for FHE tomorrow so I decided to try a new cookie recipe. I was hesitant because of all the ingredients and the chocolate cookie dough (I tend to think brownies when I want lots of chocolate) but these cookies were yummy and soft. The peanut butter in the dough tones down the chocolate. Everyone loves them--we didn't make it until tomorrow before we tried them so we get the "treat" twice!

from Cookie Madness and allrecipes.com and My Kitchen Cafe

Makes about 36 cookies.

1 cup butter, softened
3/4 cup peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup Reese’s Pieces
1 package mini Reese’s peanut butter cups, cut into halves and frozen (the original recipe says to freeze the cups and then cut them into halves but I had major issues with this – when I froze them whole and then tried to cut them, it was a disaster – the mini cups broke into a million pieces, so my suggestion would be to gently cut them into halves and THEN freeze them)

Preheat oven to 350 degrees.

In a large bowl or stand mixer, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces (this is best done by hand so the shells of the Reese’s Pieces don’t get broken).

Drop by tablespoonfuls onto cookie sheets lined with parchment paper or silpat liner. Push one peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Chicken Cordon Bleu Casserole

2010-03-20T17:58:00.000-07:00

Once again, this recipe is from My Kitchen Cafe. I don't make a lot of casserole type dishes, but I thought this one was yummy! I even used my canned chicken because I forgot to get some out of the freezer, and it was great.

*Make-Ahead Tip: I made the entire casserole the morning before I wanted to serve it and stored it in the fridge all day. It cooked up beautifully. The original recipe recommends making the topping and cheese sauce and then refrigerating them in separate bowls for up to 1 day. To reheat and assemble, poke several vent holes in the plastic wrap covering the sauce and microwave it for about 3 to 5 minutes, until it is hot. Cook the potatoes and assemble and bake according to the recipe directions.

*Serves 6 to 8

Topping:
4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer - thawed it in the microwave before using)
2 tablespoons butter, melted

Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 cup heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
9 ounces deli ham, chopped

For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.

For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don't overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.

Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.

Aunt Ethel Glenn's Peanut Butter Cookies

2010-02-19T10:11:00.001-08:00

I have fond memories of Aunt Ethel. This recipe appeared in the old blue Kimberly Ward Cookbook. I have been making these for many years. We love them. Sometimes I put chocolate chips in them.

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
1 cup peanut butter
3 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
2 cups chocolate chips (optional)

Cream butter. Add vanilla and sugars gradually, creaming well. Beat in eggs mixing thoroughly. Add peanut butter and mix well. Sift flour, baking powder, salt and stir into mixture. Can add chocolate chips at this point.

Roll into small balls and place on cookie sheet. Flatten with tines of fork that has been dipped in hot water.

Bake at 350 degrees for 10-15 minutes. Makes 5 dozen.

Divine Breadsticks

2010-02-07T21:18:00.000-08:00

My family LOVES these. It is from My Kitchen Cafe. The second time I made them I just pulled off pieces and rolled them between my hands to make a rope and it worked just fine.

1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of your choice and Parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Zucchini Coconut Loaf

2010-02-07T21:13:00.000-08:00

I found this on Allrecipes.com. We had several zucchini to use from our "bountiful baskets" so I went searching for recipes. I loved this! I did use craisins instead of currants.

Ingredients:
1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder 1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
3. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
4. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

Lemon Tea Bread

2010-02-07T21:06:00.000-08:00

Cherise actually gave me this recipe. She told me that when she last made it the texture was a little crumbly so I adapted for our higher altitude with good results. This is heavenly!

8 oz cream cheese, softened
1/2 C butter
1 1/4 C sugar minus 2 T
2 large eggs
2 1/4 C flour
1 T baking powder minus 1/2 tsp
1/2 tsp salt
3/4 C milk plus 2 T
2 tsp lemon rind
2/3 C chopped blanched almonds or macadamia nuts, optional

Glaze
2/3 C powdered sugar
2 T lemon juice
1 tsp lemon rind

Beat cream cheese and butter at high speed until light and fluffy. Gradually add sugar, beating well. Add eggs one at a time beating well after each.

Combine flour, baking powder, salt; add to creamed mixture alternately with milk. Mix after each addition. Stir in 2 teaspoons lemon rind and nuts. Pour batter into three greased and floured loaf pans. Bake at 375 degrees for 35-40 minutes.

Combine remaining 1 tsp lemon rind, powedered sugar, lemon juice, stirring well. Spoon glaze over warm loaves. Let cool in pan for 10 minutes. Remove from pans and cool on wire racks.

Sweet and Chunky Chicken Salad

2010-02-07T21:02:00.000-08:00

I made this for a dinner at Braswell's and also for a sisters' lunch at my home. I always double it, and I use a pint of the chicken that I canned.

1 (10 ounce) can chunk chicken, drained
2 T mayonnaise
1/8 C chopped dill pickle
1/8 cup chopped onion
2 T sunflower seeds
1/4 C dried cranberries

Mix until well blended and chicken chunks are broken up.

Pineapple Cheese Ball (from Gaylene)

2009-12-22T16:38:00.000-08:00

Ingredients:

8 oz. cream cheese, softened
8 1/2 oz. can well-drained crushed pineapple
2 Tbsp. chopped green onions
1/3 cup finely chopped green pepper
1 tsp Accent
Chopped pecans

Instructions:

Blend together and roll in pecans. Refrigerate.

When I make cheese balls, if they're too soft to form a good ball, I just place the mixture in a plastic dish with a lid and sprinkle the chopped nuts on top. Then as the cheese ball is eaten, I can sprinkle more nuts on top if I want. It is easier to store them this way, too.

Grammy Jenna's Cheeseball (from Gaylene)

2009-12-22T16:37:00.000-08:00

Ingredients:

2 8-oz. packages cream cheese
2 Tbsp. pimiento cheese spread (the kind that comes in the little jars)
1 Tbsp Miracle Whip
1 Tbsp Accent
3/4 tsp. dry mustard (the spice)
1/4 cup finely diced green pepper
2 Tbsp finely diced green onion

Instructions:

Blend thoroughly. Form into a ball. Chill well. Roll in sliced almonds or chopped pecans.

Note: When I make cheese balls, if they're too soft to form a good ball, I just place the mixture in a plastic dish with a lid and sprinkle the chopped nuts on top. Then as the cheese ball is eaten, I can sprinkle more nuts on top if I want. It is easier to store them this way, too.

Honey Lime Enchiladas

2009-12-21T15:55:00.000-08:00

I am really picky about enchiladas. Maria keeps using this blog, so I thought I would get on and try some of the recipes. These were so good. However, I think you could use half the amount of cheese.

www.mykitchencafe.blogspot.com

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, you can substitute sour cream)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Fabulous Focaccia

2009-12-21T11:43:00.000-08:00

This is from foodtv.com. It has become one of our favorites.

2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting

Toppings:

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
10 Kalamata olives, pitted and quartered
1/4 cup shredded Parmesan
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary

Directions

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Pour in 1/4 cup olive oil. Dissolve salt in 2 tablespoons of water and add it to the mixture. Turn mixer on low and slowly add the flour to the bowl. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 350 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake for about 20 minutes.

I usually just put some olive oil, a couple of chopped garlic cloves, and sprinkle some Italian seasoning on top. You can add any of these toppings that you want. Would be a great dipping bread. All of our family loves this.

Cranberry Orange Relish

2009-12-21T11:32:00.000-08:00

This is from the back of the Ocean Spray cranberries bag.

2 cups cranberries (fresh or frozen, 1 12oz bag is also enough)
1 medium orange, quartered (ends removed)
3/4 to 1 cup sugar

Directions

Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Transfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator.

Chicken, Corn and Black Bean Quesadillas

2009-12-09T16:15:00.000-08:00

This is adapted from the "Southwestern Egg Rolls" from allrecipes.com. All amounts are approximate.

2 chicken breasts, cooked and shredded (my home canned chicken works great for this)
3-4 green onions, chopped
1 red bell pepper, chopped
2 cups frozen corn kernels, thawed (1 can of drained, canned corn would work)
1 can black beans, rinsed and drained
1-2 T. canned, diced jalapenos
1/2 cup chopped cilantro
1 to 1 1/2 tsp. ground cumin
1 to 1 1/2 tsp. chili powder
1 tsp. salt
shredded Monterey Jack cheese
6-inch flour tortillas

Saute green onions and red bell pepper in small amount of oil for a few minutes. Add remaining ingredients and warm through.

I use a quesadilla maker I got at Target to make them. Spread a little oil on one side of a tortilla. Spread some of the chicken mixture (I just eyeball it) on the unoiled side of the tortilla. Spread on some of the cheese. Oil one side of another tortilla. Place on top of the chicken/cheese (oil side up). Cook until tortillas are lightly browned and the cheese is melted. This takes two minutes in my quesadilla maker.

Serve with Cilantro Cream Sauce.

Cilantro Cream Sauce

2009-12-08T10:48:00.000-08:00

Adapted from allrecipes.com

1 (8 ounce) package cream cheese, softened
1 heaping tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1/2 tsp. ground black pepper
1/2 tsp. celery salt
1/2 tsp. ground cumin
1 tsp. garlic powder
1 bunch fresh cilantro, chopped
1 T fresh lime juice

Blend all until smooth and creamy. Best made a day ahead.

Bourbon Chicken

2009-10-28T11:54:00.000-07:00

from mykitchencafe.blogspot.com

Ingredients:
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)

Sauce:
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.

Chicken and Corn Chowder with Sweet Potatoes

2009-10-28T11:49:00.000-07:00

from mykitchencafe.blogspot.com

This makes a VERY large pot of soup. You might try cutting it in half or be prepared for lots of left overs. I did not use low sodium chicken broth--just regular and it was perfect. I also used a pint of my canned chicken in this.

3 cups whole milk (I didn't have whole milk so I used 2 cups 1% and 1 cup cream)
1 cup yellow corn muffin mix (Jiffy brand works great)
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.

Hot Hoagies

2009-10-28T11:46:00.000-07:00

from mykitchencafe.blogspot.com

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional - I omit these due to my kids' preferences)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Pumpkin Pancakes

2009-10-12T08:49:00.000-07:00

1 cup complete buttermilk pancake mix (I use the Krusteaz mix from Costco)
1/2 tsp. ground cinnamon
1/8 tsp. ground ginger
2/3 cup cold water
1/3 cup canned pumpkin
Maple syrup
Toasted, chopped pecans

In a bowl, combine the pancake mix, cinnamon and ginger. In a small bowl, whisk water and pumpkin until blended; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Spread out batter with back of spoon. When underside is browned, turn pancakes and cook until second side is browned. Top with syrup and toasted pecans, if desired. Makes 6 pancakes. Can easily be doubled.

Sweet and Spicy Slow-Cooker Chicken

2009-10-06T12:33:00.000-07:00

www.mykitchencafe.blogspot.com

I liked this with a little sour cream and grated monterey jack cheese rolled up in a tortilla. I did put some in the freezer, and I'm going to try it in a soup.

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

*Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.

Gingerbread White Chocolate Blondies

2009-10-06T12:30:00.000-07:00

from www.mykitchencafe.blogspot.com

I took this to our fall break get-together at Debra's. Yummy!

2 ¾ cups plus 2 tablespoons all-purpose flour
1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ¼ cups (2 ½ sticks) butter, room temperature
1 ¼ cups packed light brown sugar
½ cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips
Nonstick cooking spray

Preheat oven to 350 degrees F. Prepare a 13x9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).

Whisk together flour, soda, salt, and spices in a bowl.

In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.

Add flour mixture on low speed until combined. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.

**Update** I've had a few questions about these brownies "falling" after baking. They do fall in the middle and that is ok. I actually trimmed off the sides of the brownies (since they were ragged and a lot higher than the middle of the brownie) and saved them for my husband to eat. Then I cut up the uniform middle section of brownie into squares. Both parts taste great, the edges just don't look as pretty

Baked Manicotti

2009-10-06T12:24:00.000-07:00

recipe from www.mykitchencafe.blogspot.com

This is fantastic! I did add the red pepper which I really liked, but for some it might be too much of a kick--just adjust to your taste. I didn't love it reheated so next time I am going to put half in the freezer and just make it in a smaller dish. It made enough to feed my family twice.

Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Creamy White Chili

2009-10-06T12:22:00.000-07:00

This recipe is from www.mykitchencafe.blogspot.com

This is wonderful and easy. A great recipe for canned chicken and canned beans. It would then go together soooo fast!

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

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Garlic Herb Breadmaker Bread

2009-10-02T10:42:00.000-07:00

I brought this to Debra's when we got together for fall break. I doubled the recipe that day and made it in the traditional way instead of the breadmaker. (It made two 9x5" loaves.) We like to do this in the breadmaker on Sunday's. It is yummy to come home to after church. I am posting the instructions to make it in the breadmaker.

1 1/4 cup warm water
1 1/2 tsp. salt
2-4 cloves minced garlic (I like a lot)

Cover completely with:
3 1/4 cups white flour
1 T butter (cut up cold butter and put on the flour)
2 T. sugar
1 1/2 tsp. Italian seasoning
1 1/2 tsp. yeast

Bake on white bread, light crust setting.

For the traditional bread method, I baked it at 350 degrees for about 32 minutes.