Cheesy Au Gratin Potatoes

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

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

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

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

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

*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

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

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

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

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

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

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

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

Chicken Chow Mien

2 T olive oil

1 onions chopped

3 stocks celery chopped

1 C bean sprouts

1 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

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

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

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

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

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)

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

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

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

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

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

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

*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

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

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

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

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.