Friday, December 26, 2008

Creamy Green Beans

So yes, this is just a variation of Green Bean casserole but I have a mental block towards the word casserole. I played with a few different versions that I could find and added my own twist to it and this is what we came up with. Just as a reference point when I told my hubby I would be making it for Christmas dinner he turned his nose up at me. At dinner he had about 4 helpings of it!

2 Tbsp butter
1/2 small yellow onion, diced
1 clove garlic
1-2 Tbsp flour
1/2 tsp salt
1/2 tsp sugar
2/3 c sour cream
3/4 c cheddar cheese, grated
2 cans green beans
1/2 can french friend onions

Add butter to a skillet and allow to melt. Add onion and cook on med until its starting to turn translucent. Add garlic and saute for another minute or so. Add flour to make it thick and pasty. Add sour cream, salt, and sugar and stir until combined. You can add more sour cream or even a little milk if you want it more runny but we wanted it thicker. Add cheese and green beans and stir slowly so as to not crush green beans. Add to baking dish. You can refrigerate at this point until about 30 minutes before you want them ready, I would just wait to add the french friend onions until right before you pop it in the oven. I ran our french friend onions through the magic bullet and pulsed it 7 or 8 times to break them up smaller. Sprinkle over top and place in oven about 350 for 30 minutes or until warm, bubbly, and the onions are crispy and brown.

Friday, December 19, 2008

Anytime of year Salsa

For those who know me well they know I'm kind of a snob when it comes to fresh ingredients. I think it has a lot to do with Romania where you only had fresh available and it makes a HUGE difference in cooking. My friend Tasha brought us this salsa and we all fell in love and I just about fell off my chair when she said it uses canned tomatoes because I never thought salsa like this could come from canned tomatoes (see I told you, I'm an ingredients snob). Its a huge recipe so feel free to cut it in half, but beware it goes fast. My little 2 year old even eats it with a spoon!

6-8 cans diced tomatoes
1 bunch fresh cilantro
1 med yellow onion
1 jalapeno seeded
1 tsp onion salt
1 tsp salt
1 tsp garlic salt
1/2 tsp mild chili powder
1 Tbsp sugar
1/4 tsp pepper
1 tsp lemon juice

One of the reasons this is so great is that you are going to use your blender but puree the cans to different consistencies.

Puree in blender 2 cans tomatoes, 1/2 onion, and all other ingredients. It will most likely turn very green. Pour into bowl. Next add two more cans to blender and other half of onion and chop to a medium consistency, pour in bowl. Add last two cans to blender and pulse to leave chunks as big as you like them. If the salsa is to spicy you can add one to two more cans. Mix all together and let sit overnight and then enjoy!

Friday, December 5, 2008

Cranberry Sauce

My friend Mandy made this for Thanksgiving off of the Year of crock potting Blog and even though I normally don't like cranberry sauce or turkey....I loved this recipe and will definitely make it!

12 oz cranberries, fresh or frozen
1/2 c orange juice
1/2 c water
1/2 c brown sugar
1/2 c white sugar
1/4 tsp cinnamon

Rinse cranberries and place in crock pot (if you have a huge crock pot place them in an oven proof dish in your crock pot). Add remaining ingredients and cover and cook on high for 3 hours, stirring occasionally. When the cranberries get soft enough smash them and stir well. Heat until it is warm all the way though and then take the lid off and let cook for another 30-45 minutes.

Tuesday, November 25, 2008

Buttermilk Coffee Cake

Being on bedrest doesn't give me much time in the kitchen but yesterday morning it was like 64 degrees in our house and I wanted something warm for breakfast. I pulled out my Better Homes cookbook and whipped this coffee cake up and was really happy with the way it turned out.

1 1/4 c flour
3/4 c packed brown sugar
1/4 tsp salt
1/3 c butter
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
dash nutmeg
2/3 c buttermilk (or 2/3 cup milk with a dash of lemon juice or vinegar)
1 egg
1/4 c pecans

Add flour, sugar, salt to mixer and mix. If you are like me and forget to have room temp butter I put my butter In the microwave for 10 seconds and it was somewhat soft but still had its form. I let me kitchen aid cut the butter in for me, instead of doing it by hand. Add the butter and let it mix for a few minutes until it resembles coarse crumbles. Scoop out 1/4 of this mixture for the top and set aside. Add remaining ingredients, except nuts, and mix well.

Scoop into a square baking dish that has been greased. Add 1/4 c chopped pecans to the reserved topping and sprinkle over the cake. Bake at 350 for 30-35 minutes.

Wednesday, October 15, 2008

Herb Foccasia

After some good news at work for my hubby I wanted to make a nice dinner. I bought artichokes this week, our FAVORITE and so I wanted to make a yummy Italian bread to go with them. I found this recipe off of the Sisters Cafe Blog. I only changed a few things to it and it was yummy and shockingly fast!

2 packages active dry yeast
1/4 tsp sugar
1 c warm water
3 c flour
1/4 c finely chopped onion
1/4 c chopped kalamata olives
3 Tbsp olive
1/2 tsp garlic salt
1/2 tsp salt

Herb Glaze
1 egg, beaten
1 Tbsp chopped fresh or 1/2 tsp dried rosemary (we did rosemary last night) or basil
1 Tbsp chopped fresh or 1/2 tsp dried garlic salt

Mix yeast, sugar and water in kitchenaid and let sit until bubbly. With kneading attachment add remaining ingredients (except the glaze) adding the flour last. Knead for 5 minutes until smooth and elastic. You can just leave your mixer on until it starts to look like this. It takes time for it to all pull of the sides of the bowl but you should see a change in the consistency of the dough. If after two minutes there is still a little flour in the bottom I just add a tsp of water until it all pulls clear.

Let rise in warm place for about an hour. Grease baking sheet. Punch dough down and divide evenly into 4 pieces. Shape each piece into a disk; place on baking sheet. Cover and let rise 20 minutes. Heat oven to 400 degrees. Brush tops of each bread with herb glaze. Bake 15-18 minutes until golden brown. We ate two loaves and froze two for another meal. Look at this yummy dinner! Artichokes with lemon butter and olive oil and balsmic vingar to dip for the bread.

Tuesday, October 14, 2008

Refried Beans

Often when we make Mexican food we want some beans to go with it but I also want to make them in about 3 minutes. On Sunday I just added a few things we had and it turned out so good. Not what you would expect but I have been experimenting with stuff you would expect and it hasn't been great. So here it is....yummy beans in a matter of minutes!

2 pieces of bacon, we use turkey bacon
3 garlic cloves
1 can refried beans
cheese

Using kitchen scissors (this is fast) or you can use a knife, cut the bacon into thin strips across the length of it into a saucepan and start to cook. After bacon has cooked for a minute or so use a garlic press to dice 3 garlic cloves into the bacon. Cook until bacon is done and the garlic is browned, don't let it burn. Add can of beans and turn to heat to low and mix bacon mixture in good. Let cook for minute or two until warm. Place in serving bowl and top with cheese.

Saturday, October 11, 2008

Snickerdoodles

I'm sad to say that I cant remember where I got this recipe from, although I'm pretty sure it was on the web somewhere. So please know I'm not trying to plagiarise you and will give whomever is credit when I can find out who they are!

Whoever they are though did make the perfect Snickerdoodles. These are so soft and so chewy and perfect in every way!

1/2 c butter, softened
1/2 c butter Crisco
1 1/2 c sugar
2 eggs
1 tsp vanilla
2 3/4 c flour
1/2 tsp salt
1 tsp baking soda
2 tsp cream of tarter

Mix separately
1/4 c sugar
1 tsp cinnamon

Preheat oven to 375. Cream butter and sugar until creamy. Slowly beat in eggs and vanilla. Add the flour, salt, and cream of tarter until combined.

Now if you are like me you most likely forgot to soften your butter and so you decided to nuke it for just a few seconds in the microwave to soften, which is impossible! So your dough might be a little warm. I usually stick the dough in the fridge for a half hour or so to cool and get a little firmer.

Roll dough into balls and then roll in cinnamon sugar mix and place on cookie sheet. Bake for about 10 min or until the edges are barely turning golden.

Thursday, September 11, 2008

Breadsticks

This recipe came from my sis in law Karey and they are so good! Pretty quick and easy for such good bread sticks.

Mix together:
1 1/2 c warm water
1 tbsp yeast
2 tbsp sugar

Let sit for about 5 minutes (or until it becomes frothy).

Add and mix together:
1 tsp salt
~4 c flour, enough so that the dough pulls away from the sides of the mixer and is not super sticky

Let the dough rise for 15-20 minutes.

Melt 1 cube of butter in a 11x13 jelly roll pan in the oven. Shape the dough into bread sticks and place on pan. I rolled mine out on the counter to just a little bit smaller than my jellyroll pan and then cut them into nice bread stick shapes with my pizza cutter. Just be sure before you cut them that you have a enough flour on the bottom side so they don't stick to your counters. Sprinkle with garlic powder and with grated Parmesan cheese, I left just a little bit of room between my bread sticks and the butter came up over them as I was placing them in pan. Let rise for about 20 minutes. Bake at 375 for 15-18 minutes, or until golden brown on top and edges.

Monday, August 25, 2008

Pesto!

Pesto is not a hard thing to make but my Aunt Linda was the one who introduced me to Pesto and gave me a lot of the love for cooking that I have. I have tried countless Pesto recipes and they are always disappointing so I went straight to the source of Pesto goodness and last night we feasted! So here is the best Pesto ever!

2 cups basil cleaned and dry
3 cloves garlic
2/3 Tbsp olive oil

Place basil and garlic in a food processor and start to process, then start to drizzle olive oil through the top and mix until combined.

Here is the secret. In a saucepan melt 2-4 Tbsp butter and add 1-2 cloves garlic depending on how spicy you like it. Saute garlic in butter until just starting to brown and add pesto. Let simmer for a minute or two.

Toss sauce with noddles, pine nuts, and lots of Parmesan! Its heaven!

Saturday, August 23, 2008

Peaches

No I haven't given up on blogging here is what we have been doing...


If you have never canned peaches its the best and its pretty easy canning. Here is what we do.

Preparation:
  • Place jars in dishwasher and wash and then have them on a hot dry cycle so they will stay nice and hot.
  • Have a small pan with your lids on the stove on low, just to keep them very warm
  • I use a deep bath canner so fill that about half way and turn on to get it to start boiling
  • Make a syrup for your peaches. I like a light syrup so we do 5 1/2 c water to 2 1/2 c sugar. Bring this to a boil so the sugar dissolves and then turn to low.
  • Have a good sized pot of water filled 3/4 full and bring to a boil.
  • Place cold water with ice in a big bowl next to the sink
Your stove top should be sweltering hot and totally covered in pans now :)

To get the Peaches in jars:

  • In the big pot of boiling water stick your ripe peaches in the boiling water and let sit for 30 seconds to a minute. Scoop out and add to ice bath immediately. This will make it so the peach skin comes off very easy.
  • Peel the peaches and then cut in half and remove pit. Scoop out the red part where the pit was with a spoon carefully. You don't have to remove it all I just like to remove whats loose and comes off easy. Some people cut his out entirely.
  • Place a rag on the counter and with a second rag remove a hot jar from the dishwasher and set on other rag. Quarter Peaches and drop into jar carefully. You should fill the jar to the top. I fill it to the top of the inside of the jar. Not to the very top of the opening but about 3/4 inches below that. Tap very gently to see if there is more room but don't pack them in. Holding jar with rag again ladle hot syrup until it comes to 1/2 inches before the top of the jar.
  • Place back on counter and with a wet and clean rag, wipe the ring around the top of the jar. Take a lid out of the water and place on jar. Screw ring onto jar.
  • Process in hot water bath for 30 minutes if you are doing quarts or 25 minutes if you are doing pints.
  • Remove from water set back on rag on counter. Allow to cool and you should hear a pop after a while and you know that it has sealed itself. Sometimes this can take a few hours. The jars will be sticky so you need to wash them off before storing.
Some helpful canning hints my Mother taught me
  • Canning is about timing. Get your timing down and it will start to go fast. It helps to have 2 people. My hubby will peel the peaches for me and I do the rest.
  • There are some tools you can buy that are really helpful
  1. The funnel helps to put the syrup in without getting it everywhere
  2. The little stick at the bottom has a magnet on it and it helps you get the lids out of the hot water without burning your hands
  3. The last tool that I feel is essential is the one right in the middle and that gets your cans out of the hot water bath.
  • My mom taught me to have two types of rings. I have 12 rings that are rusty and yucky and these are the one I use on the jars when they are in the hot water bath. Then after it is done and cooled when I wash the jars I take of the rusty rings and put on a nice shiny ring. The hot water bath will make your rings rusty so I only use the same 12 in there to keep my other rings nice.
Its a long process so if you have any questions or something is not clear please ask.
We are gleaning the fields off of the peach farm here and we came home with over 50 pounds of free peaches! call around and ask if you know of some where around you where they have peaches. Often times they will let you go in after they have harvested and get the leftovers!

Wednesday, July 30, 2008

Mozarella, Tomato, and Basil Salad

It does not get better than THIS salad! Happy Summer!

Mozzarella cheese
Basil
Tomatoes (I wont lie, home grown make this about a million times better)
Salt
Olive oil
Kalamata Olives (optional)

This is the easiest and best salad for the summer. Usually its best to use fresh mozzarella but I didn't have it and I had the other kind and it still works. Slice tomatoes and cheese and then for the basil I think the easiest way to cut it is to roll the leaf up and then slice. Then it unrolls the perfect size for this salad. Layer the tomatoes with cheese and sprinkle very lightly with salt. Add basil and just continue to layer in that manner. When you are done with your layers drizzle with olive oil and we garnish it with the olives because they add a lot of flavor and are so yummy!

Tuesday, July 29, 2008

Oriental Side Salad

This salad is light and yummy. Great as a side and even as a main dish when you live in Southern Utah in the summer!

Lettuce (I prefer green leaf)
Package of Ramen noodles, broken into pieces and toasted in the oven until they are starting to turn golden
Green onions
mandarin oranges
Toasted almonds
Sesame Seeds (otional)

Dressing:
2 Tbsp brown sugar
2 tsp soy sauce
1 Tbsp sesame oil
¼ c olive oil
3 Tbsp rice vinegar

Mix the lettuce, oranges, and onions together. Add dressing and toss. Then toss in noodles and almonds.

Friday, July 25, 2008

Sweet Sauce Popcorn

For movie night tonight I looked on All recipes to see if there was a fun new popcorn recipe that we hadn't tried yet and found this one and then changed it a little bit and it was super yummy! Its not like Carmel Corn and its healthier because there is way less butter but it still satisfies a sweet craving.

2 Tbsp butter
1/4 c water
1/2 c white sugar
1/2 c brown sugar
1 tsp vanilla
1/2 tsp salt
Popcorn (enough to layer two cookie sheets)

In a saucepan heat all ingredients and bring to a boil. Turn to low and let boil on a low for 4 minutes. Cover 2 cookie sheets with foil and pop popcorn and cover cookie sheets with an even layer. When sweet sauce is done boiling remove from heat and drizzle over popcorn evenly. Enjoy!

Wednesday, July 23, 2008

Macho Nachos

steak
Worcestershire sauce
chips
cheese, grated
green onions, diced
tomatoes, diced
sour cream
guacamole

In a small saucepan place your steak, cut into bite sized pieces and about 2 Tbsp Worcestershire sauce. Sprinkle with some garlic salt. Cook the steak slowly over low heat. If you heat it to quickly is will get tough. When steak is just done, drain off any remaining liquids.

On a cookie sheet spread out chips and load with grated cheese, green onions, tomatoes, and steak. Broil until cheese is all melted and serve with guacamole and sour cream!

Friday, July 18, 2008

Egg Salad Sandwich

Yes, don't fall out of your chairs! For those who know me well they know I do not like eggs. My friend Leslie suggested that I make egg salad sandwiches and I promptly told her I don't eat eggs. But then I came home with all these yummy croissants from Costco and I wanted to make a sandwich and we didn't have anything to use so I looked on Allrecipes for and egg salad sandwich that appealed to me and I found the perfect one from Sara Slade. The only thing I changed was that I used seasoning salt and she used regular. So try this out and especially on a croissant! Yum Yum and as Leslie said, its just like a deviled egg on bread!

8 hard boiled eggs
1 c mayo
1/4 c onion flakes
1/2 tsp seasoning salt
1 tsp mustard powder
1/4 tsp garlic powder
1/4 tsp black pepper
1 tsp dill

Hard boil eggs and mix other ingredients to let sit while the eggs are boiling. Peel eggs and let cool for a few minutes and then dice. Stir eggs into mayo mixture. Cover and chill before serving. I ate it right after making it and it wasn't bad but it is better to let the ingredients blend.

Tuesday, July 15, 2008

Onion Rings

Ive never made onion rings before and its probably a good thing because now that I know that I can make them and just how good and easy they are...I'M IN TROUBLE! This is basically the same thing as fried squash only better!

1 onion cut into slices and then pop the rings out.
1/2 c flour
1/2 c Italian bread crumbs
3/4 tsp seasoning salt
3/4 tsp garlic salt
1-2 eggs
oil

Beat egg in one bowl and set aside (you can crack a second one if you run out). Mix dry ingredients and set aside. Pour oil into frying pan and let heat up. Dip the onion rings into the egg and then coat in the crumbs. Add to oil and let fry for about 2 minutes or until turning dark brown and then flip and repeat.

Fried Squash

If you live in Utah like we do you are probably swimming in summer squash! Tonight I tried to fry zucchini and it was good although I didn't dip it in the egg and I think that would have helped it be crispy on the outside so thats how I will do it next time.

1 lg or 2 sm squash
1/2 c flour
1/2 c bread crumbs
3/4 tsp seasoning salt
3/4 tsp garlic salt
1 egg
oil

Beat egg in a bowl and set aside. Mix dry ingredients in separate bowl. Cut squash into rounds about 1/4-1/2 inch thick. Heat oil lg pan for frying, Dip the rounds into the egg and then into the crumb mixture. Place in oil and fry for about 4 minutes on each side.

Breakfast Pumpkin Muffins

This is just barely healthy enough to be called breakfast. If you are looking for a good sweet Pumpkin Bread look under Sweet Breads for a better recipe. Many thanks to my friend Jody for this recipe! This makes a lot so I freeze them 2 to a bag and then we can grab then when we are in a rush in the morning.

4 eggs
1 1/2 c sugar
1 (16 oz) can pumpkin
3/4 c oil
3/4 c applesauce
2 c flour
1 c wheat flour
1/2 c oatmeal
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 c chocolate chips (optional)

Beet eggs, sugar, pumpkin, oil, and applesauce until smooth. Add dry ingredients with mixer going and then fold in chocolate chips. I have heard with pumpkin muffins not to use liners so I sprayed my muffin tins and this made 24 muffins. Bake at 400 for 16 minutes.

Sunday, July 13, 2008

Disney Trail Mix

Let me start out by saying I don't like trail mix. My sis in law Kate brought this to Disneyland one day and it was the perfect snack for all day to just grab a handful in line. I couldn't stop eating it!

Corn chex
Goldfish
Almonds
Cashews
Craisins
Butterscotch chips
M&M’s

Butterscotch Pull Aparts

My roommate Brandi use to make these all the time and they are supper yummy!

1 pkg frozen Rhodes rolls (about 20-24)
1 sm butterscotch pudding (not instant)
1 cube butter
¾ c packed brown sugar
½ c chopped pecans

Butter a bundt pan and sprinkle with half of the nuts on bottom and sides. Separate frozen rolls and arrange in pan. Sprinkle dry pudding mix over the rolls. Melt butter and mix with brown sugar and then pour over rolls and pudding. Sprinkle the remaining nuts over all. Let rise overnight if using for a sweet breakfast or all day if you’re using as a dessert. Preheat oven to 350 and bake for 30 mins or until hallow sounding. Don’t allow the top to burn. Remove form oven and immediately invert onto a serving plate. Pour remaining syrup in pan over the top. You are supposed to just pull them apart to eat, not slice.

Pumpkin Cake Bars

This recipe came from a lady in our last ward. So so good!

16 oz. canned pumpkin
1 t. nutmeg
4 eggs
1 t. cinnamon
1 c. oil
1 t. baking soda
1/2 t. salt
2 t. baking powder
2 c. sugar
1 t. ground cloves
2 c. flour

Frosting
2 c. powdered sugar
1/3 c. margarine
5 oz. cream cheese (softened)
1 T. milk
1 t. vanilla

Mix all cake ingredients in a mixer. Spread in a jelly roll pan. Bake at 350 degrees for 30 minutes. Mix ingredients of frosting until smooth. Spread on cooled pumpkin bars.

Raisin Filled Cookies

This recipe is from our kiddos Great Great Grandma Henderson. Johns granpa use to come home excited after school for one of these cookies!

Dough:
1 c sugar
½ c shortening, margarine, or butter
1 egg
½ c milk
2 tsp baking powder
1/3 tsp salt
2 c flour sifted

Filling:
¾ c sugar
1 c boiling water
½ package of raisins, ground

Cook filling stirring constantly until mixture thickens. Roll dough thin and cut in cookie shape. Place cookie on greased cookie sheet and put 1 tsp of filling on. Place another cookie on top and press edges together. Bake 350° for 15-20 minutes

After School Cookies

From Grandpa and Grandma Henderson

1 ½ c seedless raisins
1 c white flour
Boiling water
½ tsp salt
1 c butter
¾ tsp soda
2 c sugar
2 tsp cinnamon
½ c peanut butter
5 Tbsp milk
3 eggs, well beaten
2 tsp vanilla
2 c wheat flour
1 ¼ c rolled oats

Pour boiling water over raisins, let stand 5 minutes, then drain and pat dry with paper towels. Cream butter and sugar thoroughly. Blend in the peanut butter. Add the beaten eggs and mix well. Sift flour, measure, and sift with the salt, soda, and cinnamon. Blend flour into the creamed mixture along with the milk. Stir in vanilla, rolled oats, and raisins. Drop by teaspoonfuls about 2 inches apart on an ungreased cookie sheet. Bake at 375° for 15 minutes. Makes 8 dozen medium sized cookies

Monster Cookies

This recipe is from my sis-in-law Karey. It makes a ton!

6 eggs
9 c oatmeal
2 ¼ c brown sugar
8 oz M&M’s
2 c sugar
3 ½ oz coconut
½ tsp vanilla
1 c butterscotch chips
1 Tbsp corn syrup
1 c chocolate chips
4 tsp baking soda
3 c peanut butter

Mix all ingredients. If mix is to wet add flour. Bake at 350° for 12 minutes.

Molasses Cookies

This came from our friends Geoff and Jodi. Now if you are like me the name doesn't get you too excited but folk you have to try these cookies. They are to die for and totally addictive!

¾ c. shortening
4 c. flour
¾ c. butter
1 ½ t. cinnamon
2 c. sugar
1 t. ginger
2 eggs
1 t. cloves
¼ c. heaping molasses
2 t. baking soda
½ t. salt

Icing:
¼ c water
½ lb powdered sugar
½ t vanilla
Dash of salt

Mix together shortening, butter, and sugar. Add eggs and molasses until combined. Sift together dry ingredients and add to mixture in the bowl. Chill for one hour. Roll into balls and roll in a mixture of cinnamon and sugar (about 1 c. sugar to 2 t. cinnamon). Bake at 375F for 8-10 minutes. Cookies are ready to remove when the top of each cookie is cracked. Frost with icing.

Homemade Ice cream

This recipe came from my good friend Krista.

1 can Eagle Brand sweet and condensed milk
2 c sugar
1 Tbsp vanilla
5 c milk
1 pint whipping cream

Whip whipping cream in a mixer and then in a separate bowl combine all other ingredients. Fold whipping cream into other ingredients. Put in berries or other additives and place in ice cream maker.

Chewy Brownie Cookies

1 ½ c brown sugar
1 ½ c flour
2/3 c Crisco
1/3 c unsweetened cocoa powder
1 Tbsp water
½ tsp salt
1 tsp vanilla
¼ tsp baking soda
2 eggs
2 c semi-sweet chocolate chips

Beat brown sugar, shortening, water, and vanilla until well blended. Add eggs, beat again. In a separate bowl combine flour, cocoa, salt, and baking soda and then add to shortening mixture. Mix until just blended and add the chocolate chips. Place on greased cookies sheet by heaping tablespoonfuls and bake at 375 for 7-9 minutes. Do not over bake.

Creme Puffs

Oh heavens these are so yummy! They are from my Grandma Irene and are my Dads favorite treat! You want to make the puffs ahead of time because you want them to be cooled.

¼ c butter
¼ tsp salt
½ c boiling water
2 eggs unbeaten
½ c sifted flour
1 tub chocolate frosting
Heavy whipping cream

Add butter to boiling water. Heat until butter melts. Add flour and salt all at once, stirring vigorously. Cook, stirring mixture until it leaves the side of the pan. Remove from heat, cool 1 minute. Add eggs one at a time, beating with spoon after each egg until smooth. Drop by heaping tsp, 2” apart on greased cookie sheet, shaping with a wet spoon into rounds, which point up at center. Bake in hot oven at 450° for 10 minutes then at 400° for 20 minutes. Turn off oven and make a slit in each one to let out the steam (so they don’t get soggy in the middle). Let stand in oven 5 minutes more. Allow to cool and cut each in half, frosting the top half with chocolate frosting. Whip whipping cream with sugar and fill each puff.

Chocolate Clusters

This recipe is from my sis-in-law Karey

1 c semi-sweet chocolate chips
1 c butterscotch chips
1 cup almonds

In a large saucepan, over very low heat, melt chocolate and butterscotch chips. Remove from heat and immediately add almonds. Mix until well coated. Drop onto wax paper lined cookie sheet and chill until set.

Banana Cream Pie

Crust:
Crush 1 package graham crackers (not the whole box but one of the packages in clear wrapping that come in the boxes).
Add 1/3 cup butter, softened
and ¼ c sugar.

Mix until combined and then press into pie pan. Chill while you prepare filling.

Filling
¾ c sugar
2 Tbsp butter
¼ c cornstarch
1 ¼ tsp vanilla extract
¼ tsp salt
3 egg yolks, beaten
2 c milk
4 bananas

In a saucepan combine the sugar, cornstarch, salt, and mix. Add milk in gradually while stirring. Cook over medium heat, stirring constantly, until mixture is bubbly. Cook for one more minute and then remove from heat. Stir ¼ c of hot mixture into beaten egg yolks and then immediately add back into the pan. Cook for 2 more minutes, stirring constantly. Remove from heat, add butter, vanilla, and stir until smooth. Slice bananas into pie shell and top with pudding mixture. Chill until set. Top with whipped cream.

Cream Cheese Pound Cake

This recipe is great for strawberry shortcake since I don't like Angels food cake. This is the complete opposite so dense...I love it!

3 c sugar
6 eggs
8 oz cream cheese
3 c flour
1 c butter softened
1 tsp vanilla

Cream sugar, cream cheese, and butter until fluffy. Beat in eggs 2 at a time. Blend in flour and vanilla. Pour batter into a well greased pan (tube or loaf). Start in a cold oven and bake at 300° for 1–1 ½ hours or until golden brown. Top with fruit, whipped cream, and powdered sugar.

Skor Bits

These are from my friend April and they are to die for. You wrap the dough around a rolo, hug, or kiss and then when they are baked the inside melts. So scrumptious!

1 c butter, softened
1 Tbsp vanilla
1/3 white sugar
2 c flour
1/3 c brown sugar
½ bag milk choc chips
½ tsp salt
Rolos
½ bag Skor bits (or any toffee bits, located by choc chips)

Mix all ingredients together. Wrap dough around a rolo completely covering it and place on cookie sheet. Bake at 350° for 9-11 minutes. I actually like to make the balls and then chill them for a half an hour or so they don’t spread so much.

Apple Ring Coffee Cake

3 c flour
1 ½ c sugar
1 tsp baking soda
½ c apple sauce
1 tsp salt
½ oil
1 tsp cinnamon
2 eggs
1 c walnuts or pecans
2 tsp vanilla
2 c tart apples, peeled and chopped into inch pieces

Combine flour, soda, salt, cinnamon, and nuts into a large bowl. Combine in a separate bowl the sugar, oil, eggs, vanilla, and stir. Add wet ingredients to solids, stir and then add apples. Spoon batter into a greased 10 inch tube or bundt pan and bake at 325° for 1 hour, or until toothpick comes out clean.

Pumpkin Bread

This recipe is from my old roommate Sarah.

Combine and mix in bowl:
3 ½ c flour
1 tsp nutmeg
1 ½ tsp salt
1 tsp cinnamon
2 tsp baking soda
3 c sugar

Make a well and then add:
1 c oil
2 c canned pumpkin
2/3 c water
2 c chocolate chips
4 eggs

Pour into pans and bake 1 hour and 10 min or until knife come out clean. If crust is getting to dark and the bread is not done yet you can cover the tops with foil (bubble it up so it doesn’t touch) for the last 10 minutes. Remove from pans and cool.

Sweet Frosted Brownie

This is similar to a Texas Sheet Cake. Its great when you are serving a lot of people.

Brownie Sift together:
2 c sugar
2 c flour

Heat to boiling in pan:
2 cubes butter
4 Tbsp cocoa
1 c cold water

Add boiling mixture to flour and sugar and mix well.

Then add:
½ c milk
1 tsp vanilla
½ tsp salt
1 tsp baking soda
2 eggs

Mix well and pour into a greased 11x17 cookie sheet (with lip). Bake at 400° for 20 minutes.

Frosting Bring to boil:
1 cube butter
4 Tbsp cocoa
5 Tbsp milk

Remove from heat and add: 1 tsp vanilla 1 box powdered sugar Heat and stir until smooth and then spread on brownies immediately after removing them from oven. Cool and serve.

Raspberry Delight

This is from my friend Kara and this is such a yummy treat!

2 c flour
½ c butter
½ c brown sugar
½ c chopped pecans
2 pkgs Dream whip
8 oz cream cheese
1 c powdered sugar
1 pkg frozen raspberries
1 pkg Danish dessert (found near the gelatin) if you can’t find this you can substitute a small raspberry Jell-O.

Crust: Mix flour, butter, brown sugar, and nuts well. Press all but 1 cup into a 9 x 13 pan. Bake at 375° for 15 minutes.

Filling: Prepare Dream whip. Cream together Dream whip, cream cheese, and powdered sugar, and spread over crust

Topping: Combine Danish dessert with 1 ½ c cold water. Bring to a boil and cook 1 minute. Add raspberries. Ladle over filling slowly. Top with remaining crumbles from crust mixture. Chill several hours before serving.

Peanut Butter Parfait

This recipe is from my brother Mark and his wife Lisa.

1 c packed brown sugar
1 Tbsp butter
1/3 c milk
¼ c peanut butter
¼ c light corn syrup
½ gallon vanilla ice cream

For sauce, combine brown sugar, milk, corn syrup, and butter in a medium saucepan. Stir over medium heat until sugar dissolves and butter melts. Remove from heat. Whisk in peanut butter until smooth. Cover and chill for about 3 hours. Alternate ice cream with sauce in glasses. Sprinkle yummy stuff on top

Devils Food Cake Cookies

This recipe is also from Kate. I keep a box of cake mix in my cupboard then if I ever have to make last minute cookies these are the best!

1 box Devil’s Food Cake mix
1 pkg Chocolate Chips (or less)
½ c oil
2 eggs

Mix all ingredients together by hand. It may look dry at first, but keep mixing. Spoon onto cookie sheet. Bake for 8-10 minutes at 375˚. Leave on tray until firm, and then transfer to counter or cookie rack to cool.

Gingerbread

This recipe is from my sis-in-law Kate and it make the softest gingerbread ever.

1 egg
½ tsp ground ginger
¼ c dark molasses
½ tsp cloves
¾ c softened butter
½ tsp cinnamon
1 c sugar
2 ¼ c flour
½ tsp baking soda

Mix egg, molasses, and butter. Add remaining ingredients and mix again; then chill. Form into long strips, 2 per cookie sheet and spaced about 2” apart. Bake at 350° for 6-8 minutes.

Almond Roca

This recipe is from our friend Megan. Its actually surprisingly easy and great to give in jars to neighbors at Christmas time.

1 c almonds, finely chopped
4- 8 oz milk chocolate bars, grated or slivered
2 sticks butter
3 Tbsp water
1 c sugar

Put half of the chopped nuts on bottom of 9 x 13 pan. Layer half of the grated chocolate over nuts. Cook water, sugar, and butter over high heat until brown, like the color of a brown sack and it should just start to steam. Remove from heat. Pour syrup over chocolate and then top with remaining chocolate and then nuts and press nuts down softly. Refrigerate until cool and hard. Cover with saran wrap and push down on it to break it into pieces.

Lemon Jell-O Cake

This cake is one of my favorite ever. Its great for the summer since its served cold.

Cake:
4 eggs
1 sm pkg lemon Jell-O
¾ c oil
1 lemon cake mix
1 ¼ c water

Glaze:
2 c. powdered sugar
1/3 c lemon juice

Beat all cake ingredients and bake at 350° in greased 9x13 pan for 35 minutes. Remove from oven and while hot poke holes with fork all over and pour on the glaze. Refrigerate until chilled. Serve with whipped cream.

Yummy Lemon Bread

1 ¾ c flour
¼ c oil
¾ c sugar
1 c milk
2 tsp baking powder
1 Tbsp lemon juice
¼ tsp salt
2 tsp lemon zest
1 beaten egg
½ c craisins

Combine dry ingredients in a mixer and stir. In a second bowl beat egg and then add milk, oil, lemon juice. Add wet mixture to dry all at once and stir until moistened, batter should be lumpy. Fold in craisins and lemon zest. Pour batter into a greased loaf pan and bake at 350 for about 55 minutes or until toothpick comes out clean. Meanwhile make glaze of 2 Tbsp lemon juice and 1 Tbsp powdered sugar. While bread is still in pan brush with glaze and then cool for 10 minutes in the pan. Remove for pan and cool on a wire rack.

Pedros Special

This recipe is from our Grandma Henderson

1 lb ground beef or turkey
¼ tsp oregano
1 chopped onion
1 to 2 Tbsp chili powder
1 clove garlic, minced
1 bag Fritos
1 can tomato sauce
grated cheddar cheese
1/3 can tomato juice
1 can kidney beans, drained

Brown meat, onions, and garlic. Stir in tomato sauce, tomato juice, oregano, and chili powder. In a casserole dish alternate layers of this mixture with layers of beans, cheese, and corn chips (ending in corn chips). Bake covered at 350° for 45 minutes and then 10 min uncovered.

BBQ Chicken Calzones

Make 1 recipe of the pizza dough (in bread and rolls section)

Inside:
Cream cheese
chicken
BBQ sauce
Bell peppers
Pineapple
tomato
Green onions
mozzarella cheese

Place chicken in boiling water and let cook until done. Drain chicken and shred into pieces. Spilt dough into 4 balls and roll each ball out into an oval on a floured surface. Spread a layer of cream cheese and BBQ sauce over the oval, leaving the edges clear. Grease a cookie sheet and place each oval on cookie sheet with half of the oval going over outer edge (when you fold the dough over and pinch together the entire calzone will be on the sheet). Place desired toppings on the part of the dough on the cookie sheet. Fold the other half of the dough over and pinch the dough together. You can put water on your fingers if the dough won’t stick together on its own and it should help. I will sometimes after pinching the edge together turn the pinched edge up and then flip it over tucking the pinched edge underneath so it seals it even better. When outer edge is sealed brush the top with olive oil or butter and sprinkle with garlic salt. Bake at 475˚ for 10-15 minutes or until golden brown.

Santa Fe Chicken

2-4 boneless skinless chicken breasts
1-2 cups frozen corn
1-2 roma tomatoes, diced
¾ c grated cheese
½ c red onion, diced
green onions, diced

Season chicken with seasoning salt and cook on the BBQ. Meanwhile put corn and onion in a skillet with a little bit of olive oil and sauté until just starting to blacken. Dice tomatoes and grate cheese. Place a chicken breast on each plate and sprinkle with cheese. Top with corn and onion mixture, tomatoes, and green onions. You almost wont be able to see the chicken after you have loaded it all up!

French Dip Sandwiches

Good sandwich rolls
Onions
Roast Beef, sliced
Au jus packet
Cheese

Heat rolls in oven. Mix Au jus sauce according to directions and add roast beef to warm Au jus and let simmer on low for 5 minutes. Add 2-3 Tbsp of butter to a saucepan and let melt. Slice onion into thin rings and drop into melted butter and heat on high until onions become soft and brown. Place onions, beef, and cheese in rolls and dip in Au jus sauce.

Italian Sausage Soup

This is such a good soup from my sis-in-law Lisa. A must try!

1 lb Italian or turkey Italian sausage
2-3 c broccoli
1 c uncooked mostaccioi pasta
2 ½ c water
½ tsp dried basil leaves
¼ tsp pepper
1- 28 oz can diced tomatoes, undrained
2- 10 oz cans Campbell’s French Onion soup

Brown sausage and put in pot. Throw in remaining ingredients, and heat to boiling. Reduce heat to med-low cover and cook about 15 min or until pasta is done.

Taco Soup

1 lb ground beef
1 pkg taco seasoning
½ onion
8 oz can tomato sauce
16 oz can kidney beans
1 can corn
28 oz stewed tomatoes

Brown meat and onion. Add to crock pot along with all other ingredients. Cook on low 6-hours. Serve with sour cream and Fritos.

My Mamas Chili

2 lbs stew meat- browned
½ c Bar-B-Q Sauce
2 lbs. hamburger- browned
1 tsp garlic powder
2 onions diced fine
½ tsp Cumin
1 can chili Beans
2 Tbsp Chili Powder
1 can diced tomatoes
Salt & Pepper
1 or 2 cans tomatoes sauce
1 can Pinto beans- drain
1 sm can mild green chilies
1 can kidney beans- drain
4 slices Bacon, cooked and crumbled

Combine all ingredients into crock pot. Cook for 8 hours. Serve with cheddar cheese, green onions, sour cream

Chicken Enchiladas

This recipe came from my friend Kara and they are the best! So flavorful and they go great with some Spanish rice!

2-3 c cooked and cubed chicken
1 onion chopped
1 c sour cream
1 c cheese
1 can green enchilada sauce
½ of a 4 oz can of diced green chilies
Zucchini, roma tomato, and green peppers (optional)
Tortillas

Sauté chicken and onion. Add remaining ingredients except only add half of the green enchilada sauce. Put about ¼ of the mixture in each tortilla, roll, and place in baking dish. Pour remaining enchilada sauce over the top. Bake on 350° for about 20 minutes.

Oven Bake Chicken Nuggets or Strips

Oh these are so yummy. They have a lot of flavor to them!

Chicken
1 c bread crumbs
¼ c barbecue sauce
½ c French fried onions
¼ c mustard

Cut up as much chicken as you would like into either chicken strips or nugget pieces. Place mustard and barbecue sauce into a bowl and mix together. Place French fried onion in a large Ziploc bag and run a rolling pin over to crush them. Add bread crumbs and shake until mixed. Dip each piece of chicken into the sauce mixture and then drop in bag to coat with crumbs. Place on greased cookie sheet. Bake at 350° until chicken is done (depends on chicken size) and crumb mix is toasted.

Summer Corn Chowder

This recipe is from Martha Stewart

2 slices of bacon, cut into small pieces and cooked
1 small onion, diced
2 celery stalks, diced
1 sprig fresh Thyme (you can add dried but fresh is better)
3 c chicken broth 3
ears fresh corn with kernel shaved from cob
4-6 small white new potatoes cut into ½ inch slices
1 poblano pepper
1 ½ c half and half

Cook bacon and remove from pan. Leave about 2 Tbsp of bacon grease and add onion, celery, thyme and cook over med-low heat until tender. Add the broth, cover, and bring to a boil. Reduce heat to medium and cook for 15 min with lid off. Add the corn, potatoes, and pepper and cook until the potatoes become tender. Remove the thyme and discard. Add the half and half, season with salt and pepper, and add bacon pieces back in. Simmer until hot

Spaghetti Sauce

This is my base for spaghetti and red sauces. Each time I usually throw other things in depending on our moods but this is the base for each sauce I make.

1 can diced tomatoes
1 onion, chopped
1 can tomato sauce
3 garlic cloves
¼ cup red cooking wine
½-1 Tbsp Italian seasoning
Ground beef or Italian sausage

Sauté onions, garlic with meat or with oil. Add diced tomatoes, sauce, and wine and sauté on low for a few minutes. You can add veggies, olives, sun dried tomatoes to make different sauces each time.

Macaroni and Cheese

Another family favorite from my Grandma Irene. Ive been adding a little Swiss cheese to this recipe and it makes the cheddar flavor stronger and so yummy!

1 ½-2 c elbow macaroni
2 cups sharp cheddar cheese

1/4 c Swiss cheese
3 Tbsp butter
2 Tbsp flour
2 cups milk
2 Tbsp dry onions

Cook 1 ½-2 c elbow macaroni in salted water with a little oil. Grate and have ready 2 cups sharp cedar cheese. In a saucepan melt 3 Tbsp butter and then blend in about 2 Tbsp flour. Add 2 cups milk, ½ tsp salt, dash white pepper, dry onions, and Lawry’s garlic powder to taste. Cook, stirring until thick and bubbly. Add cheese and stir. Place sauce with cooked macaroni in oven proof dish. Bake at 350° for 20-30 minutes or until the top gets golden.

Garlicky Chicken

Quick easy and petty amazing for the prep time!

1 envelope good seasoning roasted garlic salad dressing
½ c grated parmesan cheese

Combine ingredients together and moisten 6 boneless skinless chicken breasts in water; dip and coat with dressing mixture. Place in a shallow baking dish and bake at 400° for 20-25 minutes.

Thursday, July 10, 2008

Cheese ball #2

This recipe is from my friend Larissa.

2- 8oz pks cream cheese
1 package dry ranch dressing
1 c cheddar cheese
2 c nuts

Mix all ingredients except nuts. Split into two balls and roll in nuts.

Cheese ball 1

Our friend Amanda brought this to Thanksgiving one year...YUM!

2- 8 oz pkgs cream cheese
7 ½ oz can crushed pineapple
2 Tbsp chopped green onion
½ c chopped green pepper
2 tsp seasoning salt
2 c nuts

Drain pineapple and add all ingredients but 1 c nuts. Roll into a ball and chill for at least 1 hour. Roll in other cup of nuts. Serve with wheat thins.

Yorkshire Pudding

4 eggs
1 c milk
1 c flour
1 tsp salt Meat drippings
butter

Beat eggs until light and fluffy. Beat in milk and flour a little at a time; add salt and 2 Tbsp meat drippings. Slice pads of butter into cups of a cupcake pan; melt. Spoon mixture on top of butter and bake at 450 for 10-15 minutes.

Sweet Potato Crunch

Oh yum! I got this recipe from my Mom and its the best for holiday yams. Its like you get to eat dessert first!

Filling:
2 large eggs
1 c sugar
3 c cooked and mashed sweet potatoes
1 stick butter
1 tsp vanilla

Topping:
1/3 c flour
6 Tbsp butter, softened
1 c brown sugar
1 c finely chopped pecans

Lightly butter a deep pie dish. Beat eggs lightly in a bowl and add sugar and stir. Add in remaining filling ingredients. Turn into dish. Combine flour and brown sugar in a small bowl. Cut butter into mix until crumbly. Stir in pecans and spread over filling. Bake at 350 for 40-45 minutes or until a knife comes out clean. Cool and serve.

Gulliver’s Creamed Corn

2 pkgs frozen kernel corn
1 tsp salt
8 oz heavy whipping cream
¼ tsp MSG
8 oz whole milk
6 tsp sugar
pinch white pepper
2 Tbsp melted butter
2 Tbsp flour 


Combine all ingredients except flour and butter in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour and add to the corn mixture. Mix well and remove from heat.

Gulliver’s Creamed Spinach

2- 10 oz pkg frozen leaf spinach
3 slices bacon
1 small onion
3 Tbsp flour
1 ¼ c milk
1 tsp salt
½ tsp black pepper
½ tsp MSG

Thaw spinach and squeeze completely dry. Grind bacon and onions very fine and place in a saucepan, sauté until cooked. Stir in flour to make a smooth paste. Gradually add milk, bring to a boil and simmer 10 minutes over low heat or until thickened. Add salt, pepper, and MSG. Grind spinach until fine and add to cream sauce.

Brushetta

6-8 roma tomatoes, diced
2 Tbsp basil, diced
1-3 cloves garlic
drizzle of olive oil
Optional: kalamata olives

Toss all ingredients together and let sit for a few hours in the fridge or overnight to let the flavors blend. The garlic will get stronger as you let time pass so if your not eating untilt he next day, keep that in mind!

Caesar Salad

This recipe came from my friends mom MaryAnn

¼ c olive oil
1 tsp Worchester sauce
1/8 c balsamic vinegar
1 pinch sugar
3 cloves minced garlic
1 tsp Dijon mustard
2 tsp lemon juice
A little anchovy paste & Capers (optional- I dont use these)

Parmesan cheese
Croutons
Romaine lettuce

Put all dressing ingredients in a cruet. Add capers and shake mix. Pour over Romaine lettuce. Add shredded parmesan cheese and croutons.

Rosemary Polenta

I love this recipe because of the rosemary and butter...its such a great combo, recipe from Martha Stewart

1 ¼ c chicken broth
1 ¼ c milk
1 c cornmeal
5 Tbsp butter
3 tsp chopped fresh rosemary

Bring the stock, milk, and rosemary to a boil. Lower heat and slowly sprinkle in cornmeal stirring constantly. Cook, stirring constantly for 10 minutes. It should be thick but if it starts to look really dry you can add more hot broth. It should resemble a thick porridge. Season with salt and add 4 Tbsp butter. Pour Polenta into a 9 x 13 pan and smooth out. Cover with plastic wrap and refrigerate until firm, or overnight. Cut the polenta into triangles. Heat a large not stick skillet and add remaining Tbsp of butter over medium heat. Cook triangles until brown on both sides. Serve immediately.

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 138.1
  • Total Fat: 8.5 g
  • Cholesterol: 22.6 mg
  • Sodium: 219.5 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.7 g

Baked Fries

From our Grandma Henderson

Lightly coat a baking sheet with cooking spray. Scrub 2 large baking potatoes. Cut each in half lengthwise. Cut each half into 4 spears. Cook in a large pot of lightly salted water for 3 minutes (if thick slices boil for about 8). Drain in colander. Toss with 1 Tbsp olive oil, then with ½ tsp paprika and ¼ tsp salt. Spread on prepared baking sheet. Bake in preheated 400° oven for 15 minutes (or 350° for 30-40 minutes) or until tender. Place in paper-towel lined basket. Toss gently with 1 Tbsp grated parmesan cheese. Serve hot.

Parmesan Pull-Aparts

These are so sinfully good, from my mother-in-law.

Use one can of oven-ready biscuits. Cut each into quarters. Melt ¼ c margarine in an 8-inch round cake pan. Sprinkle with parsley and 1 tsp onion flakes. Place biscuits pieces over bottom. Sprinkle 1 Tbsp parmesan cheese over them and bake in 425° oven for 10 –12 minutes. Turn out rolls upside down on platter and serve.

Tomato Melts

This is from my brother Mark and his wife Lisa. We like to eat these with Clam chowder as a side.

3 large tomatoes
1 c shredded Monterey Jack cheese
1 small green pepper, finely chopped (½ c)
¼ c sliced almonds, toasted

Line a baking pan with foil. Cut big tomatoes in fours and place on sheet. Sprinkle tomatoes with cheese, pepper, and almonds. Bake at 350° for 15 minutes or until cheese is bubbly.

Blender Salsa

5 Roma tomatoes
¼ cup chopped cilantro
2 jalapeno peppers
½ tsp salt
1 clove garlic
¼ c water
½ c onion

Place jalapenos and sliced tomatoes in a saucepan and simmer for 5-10 minutes. Add all ingredients in a blender and mix. Fast and easy!

Onions

These are from my Mother in law and my hubby loves them!

Slice small onions in half and place in baking dish.
Mix 2 Tbsp vinegar and ½ tsp sugar until dissolved and pour over onions.
Mix together:
½ c bread crumbs
chopped parsley
½ tsp sage
2 Tbsp olive oil
½ tsp oregano

Drizzle ½ tsp olive oil over all and bake at 350° for 45 minutes

Ready-Bake Bran muffins

Wholesome and delicious, Make the batter ahead of time and only use enough batter each morning for the number of freshly baked muffins you want. Batter keeps in the refrigerator for up to 2 weeks. From our Grandma Henderson.

3 c whole bran cereal
½ c oil
1 c boiling water
2 ½ tsp baking soda
2 eggs, lightly beaten
½ tsp salt
2 c buttermilk
1 c sugar
1 c raising, currants, chopped pitted dates, or prunes
½ c chopped nuts 2 ½ c flour ( or use ½ wheat flour, or if you are using all wheat flour use 4 Tbsp less)

In a large bowl mix bran cereal with water until evenly moistened. Set aside until cool. Add eggs, buttermilk, oil, raisins, nuts and mix well. In another bowl stir together soda, salt, sugar, and flour until blended; then stir into bran mixture. To bake, spoon batter into greased muffin cups filling each about ¾ fill. Bake at 425° for about 20 minutes.

Fluffy Oven

This is from my friend Chenoa. It can easily be cut in half and one in a square baking dish.

6 eggs
1 c flour
1 c milk
1 stick butter

Place stick of butter in 9x13 pan and stick in oven preheating at 350. In a blender, blend eggs, flour, and milk very well. Pour batter over melted butter in pan and bake for 20-25 minutes. Serve with syrup.

Good for You Granola

This recipe came from my sis-in-law Karey. We love to use it on fruit and yogurt for breakfast. She adds sesame seeds to hers but it was to overpowering for my tastes but if you like sesame sees throw some in!

3 c rolled oats
1 c coconut
1 c sliced almonds
½ c toasted wheat germ
1/3 c maple syrup
1/3 c butter, melted

Stir together the rolled oats, the coconut, the sliced almonds, and the toasted wheat germ. Stir in maple syrup and butter. Spread in a 15x10x1 inch baking pan. Bake at 375° for 15 to 20 minutes, stirring once. Can stir in raisins if desired. Cool. Store in an air tight container in a cool, dry place or in the refrigerator. Serve with milk or light cream. Makes about 7 cups.

Bread Bowls

This recipe is from my old roommate Emily.

2 Tbsp yeast
2 tsp salt
2 c warm water
5 c flour
1Tbsp sugar

Put yeast and water in Kitchen-Aid bowl (or any mixer with a kneading attachment) and stir with a spoon. Allow yeast to dissolve for about 5 minutes. Add in sugar, salt, and flour one cup at a time. Use the kneading attachment of the mixer to knead the bread. You can do this by hand but if you have a Kitchen-Aid it’s a lot less work for you. Knead until smooth and cover mixer with towel and let rise to double. Punch down and divide into 6 balls on a cookie sheet. Cover and let rise to double. Bake at 375° for 25 minutes.

Crock Pot Teriyaki

¾ c apple juice
1 Tbsp sugar
4 pork chops boneless
dash pepper
¼ tsp garlic powder
2 Tbsp soy sauce
1 tsp ground ginger
2-4 carrots

Place all ingredients except carrots in crock pot and cook on low 8 hours or high for 4. You can even put the meat in frozen if you forget to thaw. If you like things more saucy double the recipe. Peel and slice carrots into coins and place in crock pot for the last half hour. Serve over rice.

Chicken Spaghetti Salad

This is from my friend Rachel and its so great for Picnics and BBQ's. It always seems to be better the next day!

6 chicken tenderloins, cooked and shredded
Spiral noodles
Avocado
Green Onions
Kalamata olives
Roma Tomatoes
Broccoli
Red onion
Shredded Parmesan cheese
Good seasoning Italian dressing made with olive oil and balsamic vinegar

Cook noodles, rinse and let cool. Slice up whichever and however much you want of each of the vegetables and toss with noodles. Add chicken after pulling into pieces. Place chicken on top of noodles and add about half the salad dressing onto the chicken and then toss with the noodles. Season with more Lawry’s seasoning salt and more dressing to taste. Put cheese on right before you serve it.

Clam Chowder

This is my Dads clam chowder recipe and such a great meal on a cold night. Try it in the bread bowl recipe! Mmmmmm....

1 pkg bacon
4-6 potatoes
1 med onion
2 cans chopped clams
2 Tbsp flour
2-3 Tbsp butter
~4 c milk
salt, pepper

Cook cut potatoes in water until soft, but not mushy. Fry bacon then add in onions until cooked, set aside. Add 2-3 Tbsps butter to bacon drippings until melted and then add 2 Tbsps flour and mix to a paste. Slowly add about 4 cups milk. Bring to boil stirring constantly until sauce thickens. Add clams, potatoes, and bacon and onion mixture. Season with salt and pepper. Let simmer together for 15 minutes on low heat.

Sweet and Spicy Lettuce Wraps

1 lb cubed chicken
1 jar (11 oz) salsa
3 Tbsp taco seasoning
½ c peach preserves
olive oil
cooked rice

Place chicken in large Ziploc bag with taco seasoning and shake until chicken is completely coated. Place is skillet with 1 to 2 Tbsp olive oil and brown chicken. Combine salsa and peach preserves; stir in with chicken. Bring to boil, reduce heat, and cover for about 5 minutes. Place some rice in Romaine lettuce heart and top with chicken mixture.

Pepsi Pot Roast

Another recipe from my sis-in-law Kate

1 Pork pot roast
1 pkg Lipton onion soup mix
1 small bottle of Pepsi
1 can cream of mush soup
potatoes
carrots
onions

Place meat in crock pot and add vegetables. Sprinkle with onion soup mix and add cream of mushroom soup over. Pour Pepsi over all and crock pot on low 8-10 hours or on high for 4 hours.

Chicken and Dumplings

This was by far my favorite meal that my Grandma Irene would make and I would request it whenever she came into town!

Take a 5-6 lb Stewing chicken, cut it up or use cut up frying pieces. Put in a large pot or Dutch Oven & cover with water.
Add in:
2 chicken bullion cubes,
1 onion cut in small wedges,
carrots,
celery,
touch of parsley, salt, pepper, garlic.

Bring to boil and simmer for 2 ½ - 3 hours, or until tender. When chicken is falling off bones strain out chicken and remove bones. Strain out veggies too and keep chicken and veggies warm. Prepare dumplings according to Bisquick box. Drop by spoonfuls into hot remaining liquid in pot. Reduce heat and cook dumplings 10 minutes with the lid off and ten minutes with the lid on. Spoon off dumplings and serve with chicken and veggies. Spoon out sauce left after dumplings and season with salt and pepper to make a gravy (it should be thick enough from the dumplings).

Beef Stroganoff

This is my Mamas recipe and its the best around for beef stroganoff!

1 lb stew meat
1 c beef broth
1 Tbsp flour
1 c sour cream
½ tsp salt
¼ c dry white cooking wine
2-5 Tbsp butter
1 can cream of mushroom soup
1 small onion
1 Tbsp of Worcestershire sauce
1 clove garlic

Coat meat with flour and salt. Brown in pan with butter and add onion and garlic. Add remaining ingredients and simmer for 10 minutes. Serve over egg noodles or rice.

Creamy Hawaiian Haystacks

These are not your average Hawaiian Haystacks folks! My sis-in-law Kate makes this sauces that is so amazing that you just don't want to stop eating. These are a must try if you like Hawaiian Haystacks!

3 Tbs butter
3 Tbsp flour
2 c whipping cream
1 c milk
1 can cream of chicken soup
2 c cubed chicken
Garlic salt to taste

Whisk butter and flour together in saucepan. Add cream and milk and stir until thickened. Add soup, chicken and season to taste. You can always add more milk to thin it out if you would like.

Serve over rice with pineapple, green onions, cheese, tomatoes, sliced almonds, chopped celery, coconut, chow mein noodles

Grilled Teriyaki Pork Chops

4 pork chops
2 Tbsp lime juice
¼ c soy sauce
1 Tbsp minced ginger
3 Tbsp minced shallots
1 ½ tsp brown sugar
2 Tbsp white cooking wine
2 garlic cloves

Mix all ingredients in a container for marinating and add pork. Marinade for 4-8 hours, flipping occasionally. Grill.

Beef Taco Bake

1 lb ground beef
½ c milk
1 can tomato soup
6 flour tortillas
1 c salsa
1 c grated cheddar cheese

Rip the tortillas into bit sized pieces and set aside. In skillet cook beef until browned, drain off fat. Add undiluted soup, salsa, milk, tortillas, and half of the cheese, mix. Spoon into a 2 qt shallow baking dish and cover and bake at 400º for 30 minutes. Uncover and sprinkle with remaining cheese until melted.

Flank Steak Marinade

This is the BEST meat recipe I have ever had. My Dad made it for us growing up and it was always the requested b-day dinner. Now its our Holiday dinners too since we love it so much!

½ tsp garlic salt
¼ c vinegar
1 c oil
½ c soy sauce
¼ c Lee and Perrin Worchester Sauce
1 tsp dry mustard
1 tsp salt
1 tsp pepper
2 cups of honey

Mix ingredients together in a marinade pan. Marinate flank steak for about 24 hours, flipping halfway through and then Barbecue.

Peanut Sauce Lettuce Wraps

I fell in love with lettuce wraps at PF Chang's and I also made this Peanut Sauce recipe out of the Thailand the Beautiful cookbook and so I decided I wanted to try to put them together. They are to die for. This is also the recipe that taught us that our oldest son Caleb had a peanut allergy and so we don't get to eat it as often and I would like...

Sauce:
1 ¾ c coconut milk
1 Tbsp red curry paste
¼ c fish sauce
3 Tbsp sugar
1 c peanuts, ground

Wrap insides:
1 chicken breast, minced
2 cloves garlic
¼ onion, minced
veggies
lettuce

For sauce place all ingredients in a saucepan and simmer for 15 minutes. For the wrap insides we put the chicken, onion, and garlic through the food processor (make sure you do it after the peanuts). Add the chicken mixture and a little bit of oil to a skillet and stir-fry until chicken is done. You can also add diced carrot, broccoli, and water chestnuts to the insides to give it more flavor. Wash lettuce and then put a little rice, chicken mixture, and sauce in the lettuce to make a wrap.

Dans Yummy Dinner

Obviously this came from Dan, a good friend back in my Senior year at BYU! He shared with me and my friend Rachel after a long walk back from campus in the cold and nothing had ever tasted better. Now I love it because its a great last minute meal that goes together fast!

1 can corn
2-4 chicken breasts
1 can kidney beans
2 tsp chili powder
1 can black beans
1 tsp garlic salt
1 can diced tomatoes

Place chicken breast in crock pit (they can be frozen). Drain all cans but tomatoes and add to crock pot with spices. Crock pot on low for 8 hrs or high for 4 until chicken falls apart and shreds. Serve in tortillas with cheese and sour cream.

Cashew Chicken

Another great recipe from Thailand the beautiful cookbook!

6 garlic cloves, minced
2 Tbsp sugar
1 lb chicken, cubed
1/8 tsp white pepper
2 Tbsp fish sauce
1 red pepper sliced
2 Tbsp oyster sauce
½ c cashews green onions, sliced

Heat 1-3 Tbsp oil in a large skillet and add garlic, chicken, and red pepper until chicken is browned. Then add the sauces, sugar, and pepper and heat on med-hi until the sauce becomes like a glaze and chicken is done. Remove from heat and add the cashews and green onions. Serve over rice.

Homemade Pasta

I know some people think this is to hard but its really not. There is nothing like homemade pasta especially with the Chicken Scampi!

2 c flour
pinch salt
3 eggs

Place flour and salt in food processor and crack eggs in through the top while the processor is going. Process until it forms a dough. Turn out onto a floured surface and either roll out by hand until it resembles a thick sheet of cloth or put through a pasta machine. It can be tough to roll out but the thinner the better. Take pasta sheet and drape over the oven handle or back of a chair to dry out for 15 minutes. Either roll it into a long roll and then cut to make noodles (like you would a cinnamon roll), or use a ravioli cutter to make ravioli. The noodles do get bigger when cooked so cut a little thinner than you would like them to be. Cook pasta in boiling water for 2-5 minutes or until it gets a lighter color and floats.

Caribbean Rice and Beans

I don't remember where we got this recipe but it is so good. Its kind of a strange combination of ingredients but its so mild and yummy!

1 c chopped tomato
1 c onion
1/8 tsp salt
½ c celery
¼ tsp red pepper
½ c diced green pepper
¼ tsp cumin
3 cloves garlic, minced
1 can black beans
Cooked rice
1 c mozzarella cheese


Heat 1 Tbsp olive oil in a skillet and add onion, celery, bell pepper, and garlic and sauté until tender. Add tomatoes, salt, red pepper, cumin, and black beans and sauté for 2-3 minutes. Scoop rice onto plate, top with black bean mixture, and then top with cheese.

Pumpkin Pancakes

There were some things I didn tlike about the last pumpkin pancake recipe we had so this recipe has been redone and they are way better and they make enough now for our whole family.

Mix together:
2 egg
4 Tbsp melted butter
3/4 c pumpkin puree
2 1/2 c milk

Mix together in separate bowl:
2 1/2 c flour
1 tsp ground ginger
4 Tbsp sugar
1 tsp salt
4 tsp baking powder
1 tsp cinnamon
1/2 tsp pumpkin pie spice

Fold into dry ingredients and pour out pancakes.

Zucchini Bread

This recipe came from my sis-in-law Karey. Super yummy!

3 eggs
1 tsp baking soda
2 c sugar
3 tsp cinnamon
1 c oil
½ c nuts
2 tsp vanilla
2 c pureed or grated zucchini
¾ tsp baking powder
3 c flour
1 tsp salt

Beat eggs, sugar, oil, and vanilla. Add zucchini. Mix dry ingredients and add to wet. Bake in greased loaf pans at 350° for 40-50 min.