Friday, May 31, 2013

Val's Chicken Tenders

10 pounds flour
5 pounds corn meal
5 pounds masa harina corn flour
4 pounds salt ( we only use 3)
8 oz. Onion salt
8 oz. Paprika
1 oz. Sage
8 oz. Season salt

Mix and coat chicken, then deep fry. I really need to find a smaller version of this recipe. It is great for making for a huge party.

Thursday, May 30, 2013

Oven Bake Cream Cheese French Toast

 One 16-ounce loaf unsliced Italian bread,
cubed with crusts on
One 8-ounce package cream cheese, cubed
8 eggs
2-1/2 cups milk,
light cream, or half & half
6 Tablespoons melted butter
1/4 cup maple syrup
1 tsp vanilla

Grease a 13 x 9-inch baking dish. Place 1/2 the bread cubes on the bottom, then the cubed cream cheese, and then the remaining bread cubes. Beat together eggs, milk, melted butter, vanilla, and syrup (we use a blender). Pour egg mixture over bread. Press bread down so all is covered with egg mixture.
Cover with plastic wrap and refrigerate 2 to 24 hours (we freeze and thaw overnight in the

Bake at 325 degrees for 35 to 40 minutes (it will stay warm in the oven for a few hours).
Serve with warm maple syrup.

Thursday, May 2, 2013

Maple Bars

1 1/2 cups milk
1/3 cup shortening (I used butter flavored Crisco)
4 Tablespoons  granulated Sugar
2 teaspoons salt

1/4 cup lukewarm water
2  (1/4 ounce) envelopes yeast
2 large eggs, beaten
5 cups flour (might need a bit more)
2 teaspoons cinnamon

Maple Icing
1/3 cup butter
1 cup packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar
2 teaspoons mapleine (found by the flavor extracts and seasonings) or maple extract
1/8 teaspoon salt
For the dough:
In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm.

In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.
After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky.  Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes.
Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size. Punch down and roll out into a large rectangle about 1 inch thick.

Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes. While bars are raising,  preheat the oven to 425 degrees. Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing.
Make the icing while the bars are raising:
In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes.l Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more)

Friday, March 8, 2013

Cheesy Chicken and Broccoli Foil Dinner

3 boneless skinless chicken breasts, thawed – I cut mine into bite sized pieces because they cook better and who wants to dirty extra knifes while camping.

1 package Stuffing mix

1 1/4 cup water

fresh broccoli, washed and cut into bite sized pieces

1 cup cheddar cheese, grated

6 slices bacon, cooked and crumbled

5 Tbsp Ranch dressing

Lay foil out on counter. I do all of mine at once, its like one big assembly line. Spray with nonstick cooking spray (which I never remember to do, so don’t sweat it if you forget). Mix stuffing and water and then divide onto foil. Add chicken and broccoli pieces over stuffing. Then sprinkle the bacon crumbles. Then top with the cheese. Lastly, pour 1 Tbsp of Ranch over the top. Seal dinner up.

Wednesday, March 6, 2013

Blueberry Breakfast Cake with a hint of lemon

I found this recipe here. I made a few mistakes and changes from their recipe but it came out perfect for us!

½ cup unsalted butter, room temperature
zest from 1 large lemon
3/4 c
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
1 cup buttermilk (I juiced the lemon first and then filled it to the cup mark.

Preheat the oven to 350ºF. Cream butter with lemon zest and sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Place in greased 9x9 pan and bake for 45 minutes.

Wednesday, January 30, 2013

Linda's Mexican Cornbread

2 boxes Jiffy Cornbread Mix
4 eggs
2/3 cup oil
3/4 large can of cream style corn
Jalapenos, chopped plus a little juice
Medium onion chopped
1 cup shredded cheddar cheese
1 cup sour cream
1 Tbsp sugar

Mix and bake in a greased 9x13 pan for 40-50 min.

Tuesday, January 15, 2013

Crock Pot Beef Tips

My family loved this! Its kind of like beef stroganoff but its different and really delicious.  Make sure you give the meat a good 8-10 hours to get really soft. We changed it up so here is how we did it.

1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 pounds beef sirloin tips (stew meat)
1/2 cup chopped green onions
1 can (10.5 ounce size) condensed beef broth
1 teaspoon Worcestershire sauce
2 teaspoons ketchup
1/4 cup white cooking wine
3 tablespoons all-purpose flour
egg noodles


Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions.

Combine with beef broth, Worcestershire sauce, cooking wine, and ketchup. Pour over beef and onions; stir well. Cover and cook on LOW setting for 8 to 12 hours. One hour before serving if you want to thicken it up pull about 1/3 cup juice from the crock-pot and mix with 1 Tbsp cornstarch. Mix well and add back into crock pot. Simmer until noodles are ready. Serve over well drained egg noodles.

Wednesday, August 15, 2012

Blushing Peach Jam

2 cups crushed, peeled peaches
2 cups crushed, peeled raspberries or strawberries
1/4 cup lemon juice
7 cups sugar
2 pouches Certo liquid fruit pectin
1/8 tsp almond extract

In a large pot combine peaches, berries, and lemon juice. Stir in sugar; mix well. Bring to a full rolling boil, stirring constantly. When it comes to a full boil, boil for 1 minute. 

Remove from heat and stir in pectin. Return to heat and bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat, cool for 5 minutes. Skim off foam and stir in extract. 

Pour hot jam into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling water bath.

Yield: 4 pints

Sunday, May 27, 2012

Asian Glazed Chicken Drumsticks

Holy cow this recipe is so tasty and good for you too! the recipe is from Skinny Taste

8 medium chicken drumsticks, skin removed
1 tsp olive oil
1 cup water
1 tsp Sriracha hot sauce (in the Asian section- you can add more if you like things hotter)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little olive oil. Add water, balsamic, soy sauce, sugar, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally.

Mine didn't get too thick so I added a little of the liquid to some cornstarch and then added it back in and it helped thicken it up. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives/scallions and sesame seeds and serve. Serve with rice.

Summer Pasta with Pesto Vinaigrette

I found this yummy recipe here.

For the Vinaigrette
1-1/2 cups lightly packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 cup fresh, finely grated Parmesan
3 Tbs. red- or white-wine vinegar
2 Tbs. fresh lemon juice
2 tsp. finely chopped garlic
3/4 tsp. kosher salt
Freshly ground black pepper

For the Salad
3/4 lb. green beans or wax beans (or a mix), trimmed and cut into 2-inch lengths
1 cup fresh or frozen peas
1/2 lb, chunky pasta
1 Tbs. olive oil
2 cups cherry tomatoes, halved
3 Tbs. pine nuts, toasted
Freshly ground pepper

Make the vinaigrette:

Put the basil, olive oil, Parmesan, vinegar, lemon juice, and garlic in a blender. Blend until smooth. Season with salt and pepper to taste

Make the salad:

Cook pasta in one pan. In a second pan cook the beans until just crisp-tender, about 4 to 5 minutes. Remove the beans from the water with a slotted spoon, and transfer to a baking sheet lined with paper towels to drain and cool. Drop the peas in the water and cook until just tender, about 2 to 3 minutes for fresh peas (frozen peas only need a minute or so to thaw them). Remove the peas from the water with a slotted spoon and transfer to the paper towel-lined baking sheet to drain. Gently blot the peas and beans dry.

I didn't cool the pasta, when it was done I added pasta to a large serving bowl and then added the beans, peas, and cherry tomatoes and tossed. Add just enough vinaigrette to moisten the pasta, taking care not to overdress it (you may not need it all). Add the pine nuts and toss again. Let the salad rest for 10 to 15 minutes to allow the flavors to meld and then taste the salad again. If necessary, add a little viniagrette and salt and pepper. Serve as soon as possible.

Wednesday, May 9, 2012

Slow Cooker Apple Cinnamon Oatmeal

We love this recipe!So easy for busy mornings. You can not allow it to overcook! 7 hours and then unplug or turn off the slow cooker. I found the recipe from The Yummy Life. You also have to use steel cut oats. Don't try this with rolled oats or it will be a mushy mess.
  • 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
  • 1-1/2 cups fat-free milk
  • 1-1/2 cups water
  • 1 cup uncooked steel-cut oats
  • 2 tablespoons brown sugar
  • 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon ground flax seed
  • 1/4 teaspoon salt 
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Stir, cover, and cook on low for 7 hours.  We love to eat it drizzled with maple syrup.

Wednesday, January 18, 2012

Tomato-Basil Parmesan Soup

This soup was yummy! We made it with half and half like the original recipe from 365 Days of Slow Cooking. It was delicious and super creamy but I think it could have been thinner. Considering how much fat this recipe has in it next time we will just add milk. If I ever take it to a soup party I will do it with the half and half though because it is super rich and yummy. Its like spaghetti or pizza in soup form!

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups milk (half and half if you want it really creamy)
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly until smooth. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Monday, January 16, 2012

Baked Oatmeal

Holy Cow! This is SO good. Ive made a few changes but the recipe came from Inspired tastes. It is perfect for a nice breakfast and yet not nearly as fattening as Cinnamon Rolls. Plus its super easy to make and you can get ready while it bakes. Its going to be a staple for Sunday mornings around our house.

2 cups old fashioned rolled oats
1/3 cup light brown sugar
1 teaspoon baking powder
1 tablespoon grated orange zest
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup walnut pieces, chopped
1/3 cup semi-sweet chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, orange zest, cinnamon, salt, nuts, and chocolate chips. Melt the butter in a large glass measuring bowl. Add milk, egg, and vanilla and whisk together.

Add the oat mixture to prepared baking dish. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set.

I didnt do this step but it sounds yummy:
For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.

Sunday, January 15, 2012

Chinese Honey Chicken Recipe

I got this recipe off Blog Its really yummy. You can definitely taste the ginger but its not overpowering.

3 boneless skinless chicken breasts (cut into 1” chunks)

4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white

1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)

In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter, toss to coat.

Add oil to frying pan and heat. Fry chicken bits in batches until it is done. Drain on paper towels.

Sauce: Drain pan of oil except 1 1/2 Tbsp. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and simmer for 2 minutes. When the sauce is thickened and bubbly add the chicken back into the pan and coat with the sauce.

Serve with white rice garnish with sesame seeds.

Thursday, January 12, 2012

Chicken Gyros

I found this recipe on The Girl who Ate Everything. John loves gyros so I was excited to try this recipe. I tweeked a few things for our tastes (thanks Val!) but they were good! Even our boys ate them! Its best to prepare the sauce and marinade the night before and it makes putting them together a cinch. We used the pitas from Costco.

Red onion, we sauted ours slightly

Tzatziki sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Extra virgin olive oil

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (1 Tablespoon)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts cut into strips

Peel cucumber and remove seeds. Chop in food processor. Wrap in a towel and squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to blend but I think its best overnight.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour, best overnight.
Cook the chicken in a saute pan. I added quite a bit of the marinade I liked it already cut into strips so it had a lot of the marinade flavor.. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately. 

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Yum! Originally from the Picky Palate. The potatoes are to die for!

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.

Roasted Garlic
I do this the cheater way because I know I will never remember an hour before. Add 2-3 cloves still in their skins to some water in a saucepan. Boil for about 5 minutes. Remove from skins and they should mash with a fork.

White Queso

I found this recipe on Listen to the Mrs.
  • 1 pound White American Cheese
  • 1/2 cup Milk
  • 2 Tbsp Jalapeno, pickled ( I added some jalapenos and juice to my magic bullet and pulsed it several times)
Cut the cheese into chunks.  Add the milk and jalapenos and simmer till melted (or microwave, carefully, till smooth).  Enjoy with tortilla chips or over Mexican food! Does great in a little crock pot.

Chicken Parmesan

Yummy and easy. I found this recipe off of Food Wishes. He has a great video tutorial. I made the marinara from our freshly canned tomatoes. So yummy!

2tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Drizzle olive oil, garlic, red pepper into baking dish. Place chicken on top. Add marinara sauce and fresh basil. Add half of the cheese, then top with the croutons. Ours were huge and I should have broken them up a little bit. Next time I think I will lightly crush them. Top with remaining cheese. Bake at 350 for about 40 min. I also think next time I will wait 10 to 20 minutes before adding the top cheese because it got a little too done by the time the chicken was done.

Wednesday, October 19, 2011

Teriyaki Sauce

 This recipe came from Our Best Bites.

1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. You can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat. You can store it in the fridge in an air-tight container for up to 2 weeks

Bacon-Wrapped Teriyaki Chicken Skewers

This recipe came from Our Best Bites and it is YUMMY! Their recipe is more for a party where we have adjusted it for large dinner.

2 boneless skinless chicken breasts
About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)
1 large can pineapple chunks
Homemade Teriyaki sauce (recipe at bottom)
Kebab skewers or toothpicks
Use kitchen shears to cut the bacon slab in half.. Refrigerate until ready to use. Cut chicken into bite-sized pieces.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish. Wrap a piece of bacon around a chicken piece, add pineapple and onionand repeat until skew is full. Repeat until you run out of chicken. We ran out of bacon first and we did some plain chicken mixed into our skewers. Pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.
Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.
Teriyaki Sauce

1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. You can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat. You can store it in the fridge in an air-tight container for up to 2 weeks

Slow-Cooker Jambalaya

I found this recipe from American Family. I have made a few changes to fit our tastes.

1 chicken breast
1 pound smoked sausage, cut into 2-inch slices and browned
1 large onion, chopped
1 large green bell pepper, seeded and chopped ( I had peppers from my garden so I did a medley of red, green, and orange peppers)
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix (If you want less kick take this down, it was too spicy for my kids with a whole Tbsp)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 3/4 cups long-grain rice

Cut sausage and brown up in a flying pan and to crock pot. Combine chicken, onion, peppers, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours (longer if your chicken was frozen).

Add rice; raise heat to high and cook for about another hour or until the rice is done.

Wednesday, September 28, 2011

Grilled Salad

Oh my goodness prepare yourself! This is SOOOO yummy. My sister in law Sarah and her husband Erik introduced us to this.

You need Romaine hearts to do this. The ones from Costco are perfect. Cut the bottom 2 inches off and wash. Then you are going to cut the hearts down lengthwise, from the top of the heart to the bottom. You want to have the two halves that look the same. After they are cut place them on a plate with the insides facing up. Drizzle with olive oil and sprinkle with garlic powder and salt.

Put them face down onto the BBQ and cook for a couple of minutes. Just until the edges are starting to wilt. Take off grill and put face up on plates. Drizzle with Caesar dressing, cut, and enjoy!

Wednesday, August 31, 2011

Scooby Snacks

2 c flour
1 c oatmeal
1/2 c sugar
1/2 c cocoa
1/2 c butter, softened
2 eggs
1/4 c milk
4 tsp vanilla extract
2 tsp almond extract

Its important to preheat with this recipe so be sure to preheat oven to 350. Mix ingredients in mixer until combined. Spray a clean counter with cooking spray and roll dough out to 3/4 inch thick. Cut with cookie cutter shape. Carefully use a spatula to place on a greased cookie sheet. Bake at 350 for 8 minutes.

Sunday, August 7, 2011

Canning tomatoes

Blanch tomatoes in hot water for a few minutes (usually until skins start to split). Ladle into ice bath and then peel the skins off. I leave Roma tomatoes whole and big round tomatoes I cut into quarters. Be sure to cut off any green parts. Add tomatoes into a pot as you peel them and when they are all peeled turn the pot on and boil tomatoes for 5 minutes.

While the tomatoes are boiling remove clean hot jars from the dishwasher and add 2 Tbsp lemon juice and 1 tsp salt per quart jar, or for pints 1 Tbsp lemon juice and 1/2 tsp salt. Ladle hot tomatoes into hot jars and use any remaining liquid to fill jars. Add boiling hot water if needed to the jars to fill them leaving 1/2 inch head space. Run a nonmetallic spatula around the jar and through the tomatoes to release any trapped air.

Wipe jar rims with clean damp cloth and place lid from warm water onto jar.

Process for quarts 45 minutes/ pints 40 minutes in a hot bath canner. When time is complete remove and set on a towel to cool.

Wednesday, August 3, 2011

Avocado Pesto Pasta

This recipe came from Pam and was so yummy! Super fast too!

2 large or 4 small garlic cloves
1 lemon, juiced
2-3 Tbsp olive oil
2 ripe avocados
1/2 - 1 cup fresh basil
1 tsp salt
Cooked Pasta
Parmesan cheese

In food processor add garlic, lemon juice, and oil and process until smooth. Add avocado and fresh basil, continue processing until smooth. Drain cooked pasta and add back into hot pan. Add avocado pesto and toss until combined. Sprinkle with Parmesan cheese. You could also add grilled chicken.

Pam added this note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately. However, I did have some extra sauce and put it in a container and it did store well for over a day in my fridge without browning (I'm assuming cause of the lemon in it). So, I do believe if you cooked new noodles and then added the cold sauce to the noodles it would be fine.

Tuesday, August 2, 2011

Cheesy Chicken Italian-o

My Bro and Sis in law made this while camping and it was so yummy. They even had everything all cut up in bags so there was very little prep while camping. The recipe came from Byrons Dutch Oven Recipes. When they made it they had adjusted a few things and I liked it that way so I adjusted it here the way they made it.

1 lb. bacon
1/4 cup honey
8 chicken breasts; cut into chunks
2 tsp. ground oregano
3 cloves garlic; minced
2 tsp. basil
1 large yellow onion; sliced
1 1/2 tsp. parsley
6 large tomatoes; diced
(1) 10 3/4 oz. can tomato puree
1 tsp. salt
1 yellow red pepper; cut into chunks
1/4 cup balsamic vinegar
1 tsp. ground black pepper
3 cups Mozzarella cheese; grated
3 cups Cheddar cheese; grated

Heat a 12" Dutch oven using 20-22 briquettes bottom. Slice bacon into 1" strips then add to hot oven and fry until brown. Remove bacon from oven. Remove and reserve all but 2 Tbs. of the bacon grease from the oven. Add chicken and garlic to oven and cook, turning frequently, until juices run clear when chicken is pierced with a fork. Remove chicken from oven and add reserved bacon grease. Line the bottom of the oven with onion slices then put chicken on top of the onion. Add tomatoes and bell pepper.

Cover and bake using 12 briquettes bottom and 12-14 briquettes top for 30 minutes. In a large measuring cup make a sauce with the tomato puree, balsamic vinegar, honey, oregano, basil, parsley, salt, and pepper. Stir to mix well. Sprinkle bacon over top of cooked vegetables then pour sauce over vegetables. Cover and bake another 15 minutes. Sprinkle cheeses over the top. Replace lid and let sit for 15 minutes until cheese is melted.

Tuesday, July 26, 2011

Bottled Dill Pickles

I found this recipe on All recipes and am excited to try our pickles in a couple of weeks! Its really important to make your pickles the same day that you pick your cucumbers so they are as crunchy as possible! This recipe says it does 7 pints but there was enough of the picking juice to probably do 9 pints if you have more cucumbers.

About 8-10 cucumbers
4 cups water
4 cups distilled white vinegar
3/4 cup white sugar
1/2 cup pickling salt
3 tablespoons pickling spice, wrapped in cheesecloth
Dill seeds
1 -2 bulbs of garlic

Place cucumbers in a large bowl and cover with ice cubes. Let them sit for at least 2 hours but no more than 8.

Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.

Add 1 clove of garlic into each jar along with 1 tsp dill seeds (or 1 dill head). Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top.

Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a clean wet rag to remove any food residue. Top with lids, and screw on rings.

Process in water bath for 20 minutes (that's for UT altitude) and wait at least 1 week before opening.

Raspberry Pretzel Jello Salad

While my Mom was sick her friend Suzie made our family the most delicious Jello salad ever! You can use different fruit flavors but I like raspberry the best. Be sure to start this recipe early so you have time to let the layers cool.

2 cups crushed pretzels
2/3 cup nuts pecans (optional - they are really yummy in the crust but since Caleb is allergic to nuts we don't do them)
3 Tablespoons sugar
3/4 cup butter

Crush the pretzels into small pieces. Mix together with sugar and butter. Press into the bottom of a 9x13 pan and bake for 10 minutes at 350. Let this cool for about 10 minutes before adding the next layer.

Cream Cheese Layer
8z cream cheese
1 cup sugar
1 pt whipping cream, whipped

Mix the cream cheese and sugar and fold in the whipping cream. Layer on top of crust and refrigerate until this layer is set and cooled.

Jello Layer
1 pkg frozen raspberries, thawed
1 large raspberry jello mix
2 cups boiling water

Combine boiling water and jello and mix and add thawed raspberries. Gently ladle over cream cheese layer. Refrigerate until jello is set, at least 3-4 hours.


Thursday, July 7, 2011

Brazilian Limeade

My friend Valerie made this for us and it became our favorite drink overnight. John recently told me he doesn't like limes but this recipe changed his mind! It seems like it would be too sweet but its actually really refreshing. A perfect summer drink!

5 limes
6 cups water
1 c sugar
6 Tbsp sweet and condensed milk

Juice limes and lightly zest skins into juice. (Most recipes have you grind the entire lime but Valerie told us that it made her batch bitter as time went on. With juicing and only using the zest it does not get bitter).

Mix with water and sugar. Right before serving stir in sweet condensed milk. Serve over ice.

Friday, April 22, 2011

Lemon Crinkle Cookies

This recipe is from LDS Living. Its a perfect recipe for Spring and Summer!

½ C butter, softened
1 C sugar
½ tsp vanilla extract
1 whole egg
1 tsp lemon zest
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1-½ C flour
½ C powdered sugar

Preheat oven to 350 degrees.

In a large bowl, mix together the butter and sugar together until light and fluffy 3-5 minutes. Add in the vanilla, egg, lemon zest, and lemon juice. Add in flour, baking soda, baking powder and salt until just combined, excluding the powdered sugar. Pour powdered sugar onto a bowl. Form dough in a ball and roll in powdered sugar. Place on greased or parchment lined baking sheet. Bake for 9-11 minutes or until bottoms begin to barely brown Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Wednesday, April 6, 2011

Fluffy Biscuits

I was sure there was another box of Bisquick in our pantry but when I came up empty handed I went to All recipes to see if I could find a recipe fast enough for our dinner in 20 minutes! I found this recipe and will never make biscuits from Bisquick again! These are SO good and SO fast! I did make a few changes to the recipes directions since I didn't have time to read the actual directions thoroughly before I made them.

2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup butter shortening
1 egg
2/3 cup milk
In a mixer, combine the flour, baking powder, sugar and salt. Add in shortening and mix until the mixture resembles coarse crumbs. Add egg and milk; stir into dry ingredients just until moistened. Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 400 degrees F for 10-12 minutes or until golden brown. Serve warm.

Monday, November 15, 2010

Creamy Chicken Italiano

This recipe is from my friend Amanda. I love that its so easy and fast and yet yummy enough for guests.

1/4 Cup water
1 pkg dry Italian Seasoning (It will be by the dry packets of ranch)
1-8 oz pkg cream cheese
1 can cream of chicken soup
2 boneless chicken breasts

Put the chicken in Crock pot. Mix together dressing and water and pour it over the chicken. Cook on low for 2-3 hours. Add soup and cream cheese and let warm and then stir. Cook another 1-2 hours or until its all nice and creamy. We eat it over noodles.

Wednesday, October 27, 2010

Pumpkin Pie

This recipe is from Tasty Kitchen.
  • 2 Tablespoons Unsalted Butter, Melted And Cooled
  • 1 cup Firmly Packed Light Brown Sugar
  • 15 ounces, weight Unsweetened Pumpkin Puree
  • 3 whole Large Eggs, At Room Temperature
  • 1.5 cups Heavy Cream
  • ⅓ cups Sour Cream
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 pinch Salt
  • 2 teaspoons Vanilla Extract
  • 1 whole (9 Inch) Deep Dish Frozen Pie Shell
Preheat oven to 425 degrees and I baked my crust for about 10 minutes. Using an electric mixer, mix the melted butter, brown sugar, pumpkin puree, eggs, heavy cream, sour cream, spices, salt and vanilla. Mix until thoroughly combined.

Pour batter into the pie shell. I filled mine to where I wanted it to rest on the crust. Its bakes up but cools down to the same level. I think it it easier to pour with the shell already in the oven. Bake for 15 minutes at 425 degrees F, then reduce heat to 350 degrees F and bake for about 40-50 minutes. Cool to room temperature for 2-3 hours (to allow the pie to finish setting up) then serve with whipped cream.

The pie should just a little jiggly in the middle when it is done. It is overcooked when the pie has totally set up in the oven. Also, pie mixture may look VERY thin compared to what you are used to, but don’t worry, it will thicken up in the oven. This recipe makes 2 regular-sized pies or one large deep dish pie (with a little filling leftover). To make your own pumpkin pie spice, just combine the following:

1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Thursday, October 14, 2010

Caramel Dumplings

Two of my favorite things combined! This yummy recipe came from our good friends the Brinkerhoffs. It is amazing and the best part is that the ingredients are things you almost always have around!

Sift together:
1 1/4 c flour
1/3 c sugar
2 tsp baking powder
1/2 tsp salt

Then cut 2 Tbsp butter into the flour mixture until it becomes fine particles.

Combine :
1/3 c + 1 Tbsp milk
1 tsp vanilla
Add that to the dry ingredients all at once and stir until the dough clings together.

In a dutch oven or large saucepan combine:
2 Tbsp butter
1 1/2 c brown sugar
1 1/2 c water
1/8 tsp salt

Bring this to a boil, stirring constantly and then reduce heat to low. Drop dough by tablespoons into simmering sauce. Cover and simmer for 20 minutes. Serve warm with ice cream.

Canning Apple Pie filling

Another great recipe from Tyece. Make with the Perfect Pie Crust and all you have to do is dump the jar into the crust and you will have a wonderful homemade pie literally in minutes when you have some of these pie fillings on hand!

~24 lbs of apples (peeled, cored, and sliced)
6 cups sugar
3/4 c cornstarch
1 tsp salt
1 Tbsp cinnamon
1/2 Tbsp cloves
1 Tbsp nutmeg
cube butter
2.5 qts water + 1 cup more

Combine sugar and cornstarch in a bowl and set aside. Add remaining ingredients except apples to a large saucepan. Then add the sugar mixture and stir until dissolved on low heat and until it thickens. Fill apples to the top of a quart jar, tap it on the counter to help settle and then add in remaining space. Add about a cup of the syrup mixture or until there is an inch of head space left.

Process in a water bath canner for 30 minutes.

Perfect Pie Crust

I got this recipe from Tyece too. It really is a perfect pie crust! The trick is to not handle the dough to much!

2 c flour
1 tsp salt
1 c shortening
1/4 c ice water

Mix flour and salt. Cut shortening in with a pastry knife until crumbly. Stir in water with a fork until mixed. Divide in half and roll out half out on a floured surface until it is about an inch larger than your pie pan. Roll over your rolling pin and then unroll over your pie pan and form to pan. Cut off excess. Add filling and repeat with top. Flute pie edges together and cut 4 slits in the top to vent.

Apple pie bakes at 400 for an hour.

The extra dough is really yummy cut into shapes and baked with cinnamon and sugar on top. My kiddos love it!

Canning Salsa

I have tried 3 canning salsa recipes this summer and the first two were awful! My good friend Tyece came through for me with this one that I really like.

10 cups tomatoes, skins removed and seeds and juice squeezed out
1 lg onion
2 jalapenos
1 Serrano pepper
5 cloves garlic
2 Tbsp cilantro
2 tsp salt
2 Tbsp sugar
1 1/2 tsp cumin
1/4 c lemon juice

Blend tomatoes, onion, peppers, garlic, and cilantro in food processor. Add to a large pan and add remaining ingredients. Simmer for 30 minutes. Process jars in a water bath canner for 15 minutes.

Makes about 4 pints.

Monday, August 30, 2010

Asparagus Rolls

This recipe is from my friend Pam. They are yummmmmmy and so pretty!

4-6 Tortilla Wraps (depending on the size of the tortilla)
18 asparagus
Chicken (You could do fresh, but I use 1 can of the Chicken Salad from Costco)
1/2 c. nuts (optional)
1/2 c. Craisens
4 oz. regular cream cheese
1/2-1/3 of container of Garden Vegetable Cream Cheese (judge this to taste)
1/4 c. Mayo
Garlic Powder

Mix the Chicken on down all in bowl. Judge to your liking in taste. I usually use closer to 1/3 container of the Garden Vegetable Cream cheese, but I like it with a stronger taste.

Spread the mixture on a tortilla. Roll the already cooked asparagus into the tortilla. I usually use about 4 or 5 per tortilla. Cover the rolled tortilla in Press N' Seal and refrigerate for 3 to 4 hours or overnight. Cut tortilla into inch thick pinwheels and serve.

Thursday, July 22, 2010

Fruit Leather

5 cups Pureed fruit
5 tsp fruit fresh
1/4-1/2 c sugar depending on the ripeness for your fruit.

Mix and put in trays. Run in dehydrator for about 16-20 hours.

Tuesday, June 1, 2010

Dutch Oven Peach Cobbler

3 cans peaches
1 can crushed pineapple
1 butter recipe cake mix
1/2 - 1 cube butter

Drain the peach juice into a bowl and add all 3 cans of peaches into dutch oven. You don't have to be real picky about completely draining it. I drain off most of the juice with the lid and then dump them. Add the crushed pineapple without draining it. Mix with a spoon and spread evenly over the bottom.

Sprinkle cake mix over the fruit evenly. Take the cube of butter and cut little slices off of it and spread over cake mix. You can use as little as 1/2 of the cube to as much as the whole thing depending on your tastes. Then drizzle the peach juice over the whole thing as evenly as possible. Place the lid on and then set in the coals and add a few to the top of the dutch oven to cook the top.

I would check it after about 15 minutes to see how quickly your coals are cooking it. If its burning, they are too hot. If it looks the same you might want to add more.

Sunday, May 2, 2010

Pioneer Woman Penne

This came from the Pioneer Woman. I changed it just a little bit to fit our family's needs.

1 pkg Penne Pasta
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
3 cloves Garlic
½ cups white cooking wine
1 can tomato Sauce (8 Oz)
1 cup heavy Cream
2-3 Tbsp chopped fresh basil
salt and pepper

Cook penne in boiling water. While that is cooking chop onion, I prefer to do it in a food processor so its really small. I also throw the garlic in to mince it too. Melt the butter and olive oil in a large saucepan. Add onion and garlic and saute until its clear. Add cooking wine and allow to cook for 1 -2 minutes on med-hi heat. Add cream and tomato sauce and stir until combined. Add basil and simmer until pasta is done. Drain penne and mix with sauce. Sprinkle with grated Parmesan cheese.

Thursday, April 15, 2010

Broccoli and Cauliflower Cheese Soup

I don't love cauliflower but this soup is to die for! Its from my friend Pam and we all loved it. Best part you can freeze it!

1 can chicken broth (13 oz - so a little less then 2 cups. 2 cups is 16 oz)
1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I wanted it super creamy, so I did 1 1/2 cups 2% milk and 1/2 cup heavy whipping cream)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor)
1/2 c. shredded swiss cheese
Steamed chopped cauliflower
Steamed chopped broccoli
Optional: Chopped Onion, Carrots, and any other veggie!

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

Sunday, April 11, 2010

Apple Crisp

I had an apple crisp recipe that was good but we have replaced it with this one which we love! We use apples I have canned in a light fruit syrup and then drained most of the juice off.

1/2 c oats
1/2 c brown sugar
1/3 c flour
1/4 tsp cinnamon
1/4 c butter softened
1/4 c flaked sweetened coconut

Mix the first 4 ingredients. Add softened butter and cut it in with a fork until it is evenly crumbly. Add coconut and mix well. Pour over apples and bake at 350 for 30 minutes.

Monday, April 5, 2010


This recipe is from All recipes. It caught my eye because the batter can be saved and used the next day. Super yummy!

2 eggs
1 3/4 c milk
1/2 c oil
2 c flour
1 Tbsp white sugar
4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract

Preheat waffle iron. Mix ingredients in a mixer starting with the eggs and let them beat for a minute before you add the other ingredients. Ladle into your waffle iron.

Saturday, February 27, 2010

Chicken Ranch Quesadilla

Super easy and fast and my kids liked them minus the green onions. These were even easier because we have been watching at the end of the day for rotisserie chickens to go half off and then shredding the chicken and freezing it. Its been so great to be able to go outside and grab a bag of already shredded chicken!

1 c chicken shredded
1 c Monterrey jack cheese, grated
1/2 c ranch
1 green onion, sliced

Mix all ingredients expect tortillas. Spread mixture over tortilla and cook on both sides until the cheese is melted and the tortilla nice and toasted.

Yummy and fast! Not a great hyperphe recipe :)

Sunday, February 21, 2010

Pineapple Upside Down Cake

We had a pineapple that was starting to go bad and it was Cooking with Caleb night so we decided to make a cake with our pineapple. It was so yummy!

1/2 c butter
2/3 c packed brown sugar
1 small pineapple or 1 can pineapple chunks
1 yellow cake mix
3 eggs
1/2 c water
1/4 c oil
1 c sour cream

We made our cake in a large stoneware pie dish. Its was larger than your normal pie baking dish and this cake fit it perfectly. Preheat oven to 350 and add butter to dish and place in preheating oven so that it melts while you are making the cake. Cut pineapple into chunks and place in a bowl. Add cake mix and all ingredients except the pineapple and brown sugar. Mix until the lumps are gone. When butter is melted sprinkle the brown sugar over the butter evenly. Then spread the pineapple evenly and top with the cake mixture. Cook on 350 for about 40 minutes or until a toothpick comes out clean. Invert onto a serving dish immediately.

Tuesday, February 16, 2010

Potato Tacos

3 potatoes, peeled and cut into small cubes
1 Tbsp taco seasoning
1 Tbsp olive oil
1 c lettuce, chopped
2 tomatoes, chopped
1 avocado, mashed with lime, pepper, and diced green onions added
Costco tortillas, cooked
1 recipe Salsa Verde

Place potatoes in a skillet with olive oil. Cook on med-hi heat stirring regularly until they are soft but still hold their shape. Sprinkle with taco seasoning and mix until the seasoning is evenly coated.

Serve with taco sides and eat in tortillas.

Sunday, January 24, 2010

Chili Rellenos

We have never had these before I made them so we cant say how authentic they are but these are good! John and I both were surprised at how much we liked them. I got the recipe off of the Recipe Zaar but adjusted it to fit our tastes and also to make it more mild.
This recipe seems intimating but its actually not that hard. Just follow the step carefully and its surprisingly fast and easy.

To prepare peppers:
Wash approximate 8 Anaheim peppers. Place on foil in broiler and allow to roast. This simply means you let the skins char and bubble. When one side is charred, flip them over and do this until it is roasted evenly. When they are evenly roasted take them out and put them in a Tupperware or Ziploc back and seal. This allows the steam to make the peppers easy to peal. While the peppers are roasting prepare the sauce.

4 roma tomatoes
1 small onion, peeled and chopped
1 clove garlic
1 tablespoon olive oil
1/2 cup water with 1 chicken bouillon cube (heat the water in the microwave for 1-2 minutes until the bullion cube has dissolved)
1 jalapeno, finely chopped ( you can add more if you like things spicy)
1/8 teaspoon ground cinnamon

Quarter tomatoes and add to food processor with the roughly chopped onion and a garlic clove. Process them until they are a liquid. Add olive oil to a saucepan and allow to heat up. Add mixture from the food processor and turn to med-low. Allow to simmer for 10 minutes. I then cut my jalapeno in half and took the seeds out. I processed it in the food processor until it was diced.

After 10 minutes add the jalapeno, cinnamon, and half cup of water with bouillon. Allow to simmer for another 15 minutes. I just let it simmer on low until it was ready to serve.

To Stuff Peppers:

After I added the last ingredients to the sauce I stuffed the peppers. Add 2 eggs to one shallow but wide bowl and about 1 cup of flour to a second bowl. Open container peppers are in and carefully remove the peels. Do not remove the stem (it helps to turn them when frying) and try not to allow the peppers to split open. When all of the peppers are peeled I did a slit about half the length of the pepper right in the middle from the top to the bottom. We don't love things hot so I used a baby spoon and gently removed the bulk of seeds from up by the stem, dont worry if there are some still in there we just didnt want the huge cluster. Carefully stuff with shredded Colby and Monterrey Jack cheese. Close with toothpicks. In a large skillet heat a shallow amount of olive oil that covers the bottom.

Cover pepper in flour and after beating eggs dip pepper in egg. Add to oil and allow to fry on each side for a couple of minutes until the egg is cooked and its starting to look slightly browned.

Remove from oil and place on a paper towel and remove toothpicks. Place on serving dish and cover in red sauce.


Here is an ingredient list since the ingredients are broken up into steps if you want to make sure you have everything to make them.

8 Anaheim peppers
4 roma tomatoes
1 small onion, peeled and chopped
1 clove garlic
1 tablespoon olive oil
1 chicken bouillon cube
1 jalapeno, finely chopped
1/8 teaspoon ground cinnamon
2 eggs
1 flour
1-2 cup Colby Jack and Monterrey Jack shredded cheese mix

Saturday, January 23, 2010

Salsa Verde/Enchilada Sauce

This recipe has been updated since I first posted it. It is delicious! We use it to give burritos and tacos a different and more yummy flavor! We also use this to make our own Enchilada sauce. It makes 4 cups total. We freeze them in 2 Ziploc freezer bags quart size bags with 2 cups each. To make enchiladas I use shredded chicken, a cup of cheese, 1/2 cup salsa verde, 1 cup sour cream and mix. Roll sauce into tortillas and then pour remaining 1 1/2 cups of salsa verde over the top.

6 cups tomatillos cut in half
1/2 c onion, chopped
3 cloves garlic, diced
1 jalapeno, chopped
1 Anaheim pepper, chopped
3 Tbsp cilantro, chopped
1/2 tsp cumin
1 1/2 tsp salt
3/4 c water
olive oil
1 lime

In a saute pan add tomatillos, onion, garlic, and peppers. Drizzle with olive oil and saute for a few minutes on med-hi. Add water, cilantro, cumin, and salt. Cover and reduce heat to low. Let simmer for about 10 minutes. When the tomatillos are soft add everything to a food processor and process until its smooth. I did two batches since my food processor would not take it all. You can probably use a blender too. When its smooth cut the lime in half and squeeze the juice into the salsa. Stir and serve.

Tuesday, January 19, 2010

Chicken Cordon Bleu Bake

2-4 chicken breasts
4 slices good thick ham
Swiss cheese slices
1 can cream of chicken soup
1 c sour cream
2 Tbsp Worcestershire sauce
1/2 c breadcrumbs
2-4 Tbsp butter

Cut chicken and ham up into bite size pieces. Mix and place half of the chicken and ham in a 9x9 baking dish. Cover with swiss chesse slices and then place remaining chicken and ham over the top. Combine soup, sour cream, and Worcesershire sauce in a bowl. Pour over top of chicken and ham. Top with a layer of breadcrumbs and melt 2-4 Tbsp butter in a dish and drizzle over break crumbs.

Bake at 350 for 45-60 minutes.