24 Hour Menu

Quinoa Salad

2011-09-02T10:07:00.003-06:00

If you have never had quinoa before, you are missing out! I first tried this recipe at a neighborhood party. I was hesitant at first because I had never eaten quinoa, but I must say, It is divine!! The recipe actually comes from here. I thought it could use a little more dressing, so I changed it up just a little with some help from my cousin (who is an amazing chef). It is great warm or cold. Make it! I am so addicted!

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
serves 4-6

Ingredients

1 cup dry quinoa, rinsed
1 tbsp olive oil or coconut oil
1 3/4 cup water ( I used chicken stock instead)
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
handful cherry tomatoes, quartered (I used much more)
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced (once again, I used much more)
1 limes, juiced
1/2 tsp cumin
1/2 tbsp olive oil
salt, to taste

** I added a splash of rice vinegar and chopped English cucumbers. It was Heavenly!**

Directions

Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, salt, and rice vinegar. Whisk it aggressively. Adjust seasoning as necessary.
When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

Shrimp Enchiladas

2011-05-10T08:20:00.003-06:00

I modified this recipe from a great cooking blog, Cooking With Sara. I like the idea of shrimp enchiladas, but I had tons of tomatillos on hand so I wanted to make my own Green Sauce to pour over them.

Shrimp Enchiladas

12 corn tortillas (6 inch)
1 medium onion, chopped
2 Tbsp. olive oil
3/4 pound cooked medium shrimp, chopped
1 4 oz. can chopped green chile's
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin
4 oz. reduced fat cream cheese
1 1/2 cups shredded Mexican blend cheese, divided
Prepared Green Tomatillos Sauce

Wrap tortillas in foil and place in the oven for 15 minutes or until softened.

Meanwhile, in a large skillet, saute onion in olive oil over medium heat until tender. Add shrimp, green chilies, chili powder, salt, pepper and cumin. Cook for 2-3minutes until combined. Stir in cream cheese, then 1/2 cup of Mexican cheese until melted.

Unwrap tortillas. Spray a 9x13 baking dish with nonstick cooking spray, then spoon 1/4 cup of filling down middle of one tortilla. Roll and place seam side down in baking dish. Repeat with remaining tortillas.

Cover enchiladas with tomatillo sauce, then with remaining cheese. Bake at 350 for 20-25 minutes or until heated through and bubbly.

Tomatillo Sauce

1 T. Olive Oil
1 Large Onion, chopped
2 cloves garlic, minced
1 lb. Green Tomatillos, cut in halves or quartered
¼ C. Snipped Cilantro
Salt and Pepper to taste

In a large sauce pan saute onion and garlic in olive oil until softened. Add tomatillos, cover and simmer until softened. Transfer vegetables to blender and pulse until blended without chunks. Add cilantro, salt and pepper to taste and set aside.

Sauteed Chicken Breasts with Creamy Chive Sauce

2011-05-06T12:00:00.003-06:00

I can't take credit for coming up with the delicious meal (I found it here ) but I can say it is amazing! All of my family ate it up without complaining ( a miracle in and of itself) but my 3 year old twins even asked if I would make it for lunch the next day! That's a sure sign of a winner to me, and if that doesn't put it over the top for you, I found it while looking up "healthy" meal ideas, which means you can easily have 3-4 helpings and still not gain weight right? :)

Ingredients

4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine (I didn't have any and just used more broth instead)
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives, (about 1 bunch)

Preparation

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Thai Pork

2011-03-30T09:56:00.003-06:00

*excuse me while I go off on a tangent for a minute* (its what I do best)

My friend called me a few days ago. She had gotten a flat tire on the freeway. Luckily the timing was right and we could go help her fix it asap. In a span of about 15 minutes we had the car ready to go. We got back in our truck, closed the door and a second later a huge truck flew right past us, barely missing us all the way safely off on the shoulder of the road. We then watched as this vehicle drove about 20 more seconds before crashing off the freeway into the guard rails at full speed. It was a dreadful sight (the driver was okay, his truck was not).
This driver was drunk.
If we hadn't have been parked behind my friend or come to help her with her flat, he would have easily hit right into her and her blond hair, blue eyed babies napping in the back seat.

We were all a bit frazzled of course.

The next night she had us over for dinner as a thank you. And the main course was fabulous.

She called it, the You saved our lives Pork.
I called it, fantastic!

Thai Pork

2 lb boneless pork loin, trimmed
2 large red bell peppers, cut into strips
1/3 cup teriyaki sauce
2 tbsp rice vinegar
1 tsp red pepper flakes (more or less for heat)
2 cloves of garlic minced

Add all ingredients to slow cooker and cook on low for 5-7 hours.
At the end, shred the pork and add 1/4 cup peanut butter.
Serve over Jasmine rice. Top with sliced green onions, chopped peanuts, and lime wedges.

Eggs Benedict

2011-02-26T11:38:00.004-07:00

Eggs Benedict

English muffins, split, toasted and buttered
Thick slices ham or Canadian bacon, warmed
Poached eggs
Hollandaise Sauce
Shredded Cheese (Optional) Paprika (Optional) Toast and butter a 1/2 of an English Muffin, place a slice of warmed Canadian bacon on top of the butter English Muffin, then place a poached egg. Top with about a 1/2 cup of Hollandaise Sauce. Our friends then just Paprika the top, but we like to put a little shredded cheese. So, which ever you like! My husband and I each eat 2 of the above servings (so we each use 1 full English Muffin, 2 pieces of Canadian Bacon and 2 poached eggs). So, that can help you figure out how much you will need to make for your little family.

Also, I just buy the packet of McCormick Hollandaise Sauce, but you can make it by hand too. Here is a recipe I found:

Hollandaise Sauce:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste

Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water.

Mini Cheesecakes

2011-02-26T11:38:00.002-07:00

Got this recipe from Bakerella! It was seriously BEYOND easy! I didn't have the smaller cupcake liners though, so I just used the regular size. Then for the crust I just crumbed the Nilla Wafers and added some butter and smashed it down into the bottom. Worked out fine!

2 pkg. (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
3 eggs
1 Tbsp vanilla
1 Tbsp lemon juice

Mix.

Vanilla wafers
2″ aluminum mini baking cups
Cherry Pie Filling

Place a vanilla wafer in each mini baking cup.

Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate.

Sweet Potato Muffins

2011-01-08T11:58:00.002-07:00

1/2 c butter

1 1/4 c sugar

2 eggs

1 1/4 c cooked sweet potatoes, mashed

1 1/2 c flour

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1 c milk

1/4 c chopped nuts

Preheat oven to 300 degrees. Grease muffin tins. Cream butter and sugar. Add eggs and mix well. Blend in sweet potatoes. Sift flour with baking powder, salt, cinnamon and nutmeg. Add alternately with milk. Fold in nuts if desired. Fill muffin tins 2/3 full. Bake at 400 for 25 minutes.

**I have made these twice with sweet potatoes from Bountiful Baskets. I just stick the sweet potatoes in the oven at about 350 for 20-30 minutes, until they are soft and fall easily from their jackets. They are easy to mash with a potato masher. Both times they have been eaten up within a day. Really yummy!

Peanut Butter Pie

2010-12-19T19:15:00.005-07:00

This recipe is a family favorite & if you like peanut butter you'll love this pie. It isn't to rich but it is light & sweet but in a peanut butter way. I believe this is the kind of food they serve in heaven, it’s that good.

½ cup crunchy peanut butter

1 ½ cup powdered sugar

8 oz. cream cheese

8 oz. cool whip

Graham Cracker Crust

Blend Peanut butter, powdered sugar & cream cheese together.

Add cool whip & mix ingredients together. (Careful not to over due it, to much mixing of the cool whip will make it flat.)

Pour into graham cracker crust.

Chill in fridge for 30 minutes before serving.

I haven’t tried this yet but I think an Oreo crust would put this over the top.

Chili (with cocoa)

2010-12-17T11:27:00.003-07:00

My kids call this chocolate chili but it doesn't taste like chocolate at all but it is delicious!
If you have never added cocoa to your chili then you should, it will change your life in a way chili never has.

1 large onion, chopped (1 cup)

2 cloves garlic, crushed

1 tablespoon chili powder

1/2 teaspoon ground cumin

1 teaspoon dried oregano leaves

1 1/2 teaspoons of cocoa

1 can (16 ounces) whole tomatoes, undrained

2 cans (15-16 ounces) kidney beans

2 cans (15-16 ounces) red beans

Combine all ingredients and simmer for one hour.

This chili is delicious by it’s self but one of my favorite meals is to add chips, cheese, tomatoes & spinach over the top of the chili. Think taco salad but not really.

Pumpkin Cheesecake (A new Holiday "MUST"!)

2010-12-01T16:11:00.001-07:00

Okay...I have to preface this...I'm not a photographer....it's not a talent. So..don't let the picture deter you from making this...you'll really thank me - if you go to all the trouble to make this!

And...if you've ever gone to Claim Jumper (my all-time favorite restaurant) you've probably tried this...and this is the closest I could make the recipe to theirs!

Pie Crust:
1 1/2 Boxes (3 sleeves) of Lorna Doone cookies
1 Stick Butter

Crush the cookies in your food processor (or in a ziploc if you don't want to go to the trouble of breaking out your food processor) until they are fine. Melt your butter and add the two ingredients together. The crumb mixture should hold together when pressed by hand.

Press firmly and evenly in the bottom of a 9 1/2" springform pan. (Make sure to go up the sides a little...) Then put the pan into the refrigerator to "set" while you work on the filling.

Pumpkin Spice Mix:
(1) 15 oz. can of Libby's Pumpkin (puree only)
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice

Combine the pumpkin and spices together, whisking by hand until smooth. Set aside.

Cream Cheese Mix:
4 boxes (2 lbs) softened cream cheese
2 cups granulated sugar
1/2 cup sour cream
1 tsp. vanilla extract
3 eggs, beaten slightly
1 Tbsp. lemon juice

Beat the cream cheese, until all the lumps are out and it is completely smooth. Add sugar and then beat smooth again. Fold in the remaining ingredients. Mix until smooth.

Take 2 cups of this mixture and add to the Pumpkin Spice Mix in its bowl, mixing until smooth.

Preheat your oven to 300 degrees. Get your springform pan out of the fridge, lightly spray the sides with non-stick spray, and then add the cream cheese mixture. Smooth it out, then add the pumpkin mixture on top.

Depending on your oven baking time could take anywhere from 50-60 minutes (with a convection oven) or 1 1/2-2 hours (if you're using a 30 year old dinosaur like I did at my Mom's...LOL)

If you've never made a cheesecake before, you'll need to check for the following signs:

*Lack of "jiggling" in the middle - there should be some, but not a lot...the cheesecake will continue to have residual baking when you take it out...but not more than 1/2"-3/4" diameter's worth...
*Insert a toothpick...it should come out clean. If it doesn't...you've got a lot more time you'll need to bake it.
*Check out this website: Tips

When you take it out, cool for 45 minutes, then mix the topping together.

Sour Cream Topping:
18 oz. sour cream (1 small container)
1/4 cup sugar
3/4 tsp. lemon juice

Combine the sour cream, sugar and lemon juice in a mixing bowl. Whisk it all together until smooth. Spread the sour cream topping evenly over the cheesecake.

Preheat your oven to 350. Bake for 8 minutes (convection) or 10-20 minutes (again...probably will be closer to 12 minutes unless you're using a dinosaur like I was!)

Crush some of the remaining cookies (you should have 1 sleeve left) - however many you like - our leftovers never made it to the top... ;)

Refrigerate 2 to 3 hours before serving.

This is now a new holiday tradition for our family....!!

ooey gooey easy caramel corn

2010-10-21T19:05:00.006-06:00

This stuff rocks!

Try not to eat it all once you make it- I dare you.

Ooey Gooey Caramel Corn

1 cube butter
1 cup corn syrup
2 cups brown sugar

Melt together in large pot over medium heat and cook and stir until soft ball stage. (test a drop of mixture in cold water and if holds its shape when pinched into a ball, its cooked)

Turn off heat and slowly add;

1 can of sweetened condensed milk
2 cups mini marshmallows
1 tsp vanilla

Mix until marshmallows are just about melted and pour over a large batch of popcorn.
( I usually use around 3-4 bags of light butter popped corn)

Cool on a cookie sheet and devour.
Or shape into balls with intentions of taking to neighbors- it wont make it there. ;)

Zucchini Soup

2010-10-01T18:00:00.001-06:00

FYI...the picture doesn't do this dish justice...it's from my phone...! :(

This soup is perfect for cold days. So I whipped up a batch of this and I have rolls rising right now...that will be popped into the oven shortly....for a quick, flavorful meal...! (and it's easily adaptable to the crockpot...just follow the steps, set on low - let it cook all day - but add the peppers 1 hour before serving...)

You'll need:

1 lb. Italian Sausage
1 C. chopped Onion
2 C. chopped Celery
2 lg. Zucchini (cut into chunks)
2 Green Bell Peppers (chopped up and seeded)
(2) 28 oz. cans stewed chopped Tomatoes
2 tsp. Salt
1 tsp. Italian Seasoning
1 tsp. Oregano
1/2 tsp. Basil
1 tsp. Sugar
1/4 tsp. Garlic Powder

Brown the sausage with the onion. Drain the fat. In a large soup kettle, combind all ingredients except peppers. Simmer 1 hour, stirring occassionally. Add bell peppers and simmer 15 minutes before serving.

Some other tasty variations: Add corn, yellow crooked neck squash, pearl barley or (because normally I double this) use half sausage/half hamburger. I sometimes even cheat (like today) and use frozen bell pepper strips that you can find in your grocers frozen section...(yellow, red & green - doesn't matter!) to speed things along. It's super easy...and such a great use of all that left-over Zucchini...! (tho' I admit...I'm not having an excess of that this year!!!) ;)

Enjoy!

Simple Spanish Rice

2010-09-12T16:47:00.005-06:00

{photo courtesy of Tasty Kitchen Blog}

If I find a good Spanish rice at a restaurant- I will order the heck out of it.
When I lived in Utah, I would often go to an authentic Mexican drive through in town and only order like 6 sides of rice and a cream churro.
I LOVE spanish rice.
Well I finally found a recipe that equals.
{Now if I can find a churro recipe to match}

Simple Spanish Rice

2 TBS olive oil
1 onion finely chopped
2 garlic cloves minced
2 cups long grain white rice
4 cups chicken broth
1 8 0z can tomato sauce

Heat oil in skillet, when hot add rice, onion and garlic. Stir until rice is lightly golden. Add chicken broth, tomato sauce and salt and pepper. Bring to boil then reduce heat to low and cover with lid. Let cook (not stirring) about 20 minutes until rice is tender.
Fluff with fork before serving.

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

2010-08-06T15:11:00.001-06:00

Rated:

Submitted By: Michelle

Photo By: maimai

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 1 Hour 30 Minutes

Servings: 4

"Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat."

Ingredients:

1 1/2 cups uncooked short-grain white

rice

2 cups water

1 1/2 cups coconut milk

1 cup white sugar

1/2 teaspoon salt

1/2 cup coconut milk

1 tablespoon white sugar

1/4 teaspoon salt

1 tablespoon tapioca starch

3 mangos, peeled and sliced

1 tablespoon toasted sesame seeds

Directions:

1.	Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2.	While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3.	Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4.	Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Marinated chicken kabobs

2010-06-19T09:50:00.004-06:00

*Disclaimer*
saddest picture ever of on a food blog

I indeed took a picture, of a picture, in a magazine, from photo booth, sitting on my porch. Why you ask? I scoured the web for a real picture with no luck, and last night after grilling these delectable chicken morsels- they were gone in an instant.
This is a delicous fresh tasting marinade! It made the chicken tender and flavorful. I will definitely be making them again.

Marinated Chicken Kabobs- Everyday Food Magazine
1 cup plain Greek style yogurt
8 teaspoons fresh lemon juice
8 teaspoons chopped fresh dill (I use dried, approx 2 tbs)
Coarse salt and ground pepper
4 boneless skinless chicken breast cut into 1 1/2 inch pieces

In a medium bowl, combine yogurt, lemon juice, dill, salt and pepper seasoned to your taste.
Add chicken and stir to coat well. Let marinate in fridge 1 hour up to overnight.

If using wooden kabob sticks, make sure to soak in water to prevent burning. Thread chicken 6 or 7 pieces at a time on a stick.
Place on the grill or broil in the oven until cooked through and brown in spots turning occasionally, 10-12 minutes.
Serve along side salad and lemon wedge.
Makes about 15 kabobs.
Would taste delicious with fish as well.

Strawberry Amaretto Pastries

2010-06-06T21:11:00.002-06:00

You have no idea what you are missing out on if you have never had this. I went to a Pampered Chef party last week and this was the demonstration. Now, I am absolutely copying this but haven't made it myself. Not sure what/if I would modify anything, but no doubt, this is a GREAT dessert! And don't mind all the pampered chef plugs in there...This is the ultimate "copy and paste! Obviously, just use what you got. I am positive this will taste just as good, even if you don't have the fancy name-brand tools!! (which I do love by the way)

The Pampered Chef
Strawberry Amaretto Pastries Recipe

1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
2 tablespoons granulated sugar, divided
1 orange
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced

1. Preheat oven to 400°F. Unfold pastry dough onto Large Round Stone. Coarsely grate half of the almonds using Deluxe Cheese Grater. Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Baker's Roller®.

2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown. Remove from baking stone; cool completely.

3. Place remaining almonds in Small Oval Baker. Microwave on HIGH 2-3 minutes or until lightly toasted, stirring after each 30-second interval; coarsely chop using Food Chopper and set aside. Zest entire orange using Lemon Zester/Scorer. Combine zest and remaining 1 tablespoon sugar; set aside.

4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper®. Slice strawberries using Egg Slicer Plus®. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.

Fruit Pizza

2010-03-27T19:51:00.003-06:00

Per request of Valerie a few weeks ago for a fruit pizza- there were some recipes posted in the comment section.
But
The best part of a recipe is the picture
And
What a pretty picture a fruit pizza makes :)

Crust
1 package refrigerated sugar cookie dough
1 tsp almond extract

Mix together and spread with fingers evenly onto a pizza pan. Bake according to cookie instructions (350 for around 10 min) but be careful not to burn.

Sauce
1 package softened cream cheese
1 cup powdered sugar
1 bottle marshmallow creme
1 tsp vanilla extract
1 tsp almond extract

Whip all together and spread on cooled cookie. Arrange assorted fruits on sauce- strawberries, raspberries, blackberries, bluberries, bananas, peaches, mangoes, kiwis, whatever your little heart desires...
Dust with confectioners sugar and squeeze the juice of a lime or lemon over.

Coconut Cupcakes

2010-03-23T12:56:00.004-06:00

If you LOVE coconut...this is the recipe for you! And SUPER EASY too!

2 C. Coconut flakes

(1) 14 oz. can of Sweetened Condensed milk

1 Box Yellow Cake Mix

Eggs, Oil & Water

Preheat your oven to 375.

Combine the coconut flakes and sweetened condensed milk together in a small bowl; stir and make sure the coconut is getting a nice coat of the sweetened condensed milk. Now set aside and let it sort of "rehydrate" the coconut.

Make the Yellow cake mix as directed on the box....using the eggs, oil & water as specified.

Divide the batter among the cupcake liners - should be able to get 24.

Take a small spoon or a teaspoon and add 1 spoonful to each cupcake mix, more if there are leftovers at the end...less if you prefer less coconut.

Bake for about 15 minutes. It really didn't take me long - the baking time actually averaged 12-15 minutes each batch.

Cool on a wire rack.

I also iced these (they were for my SIL's baby shower) with a white chocolate ganache frosting. They turned out AMAZING....!

White Chocolate Ganache

1 pkg white chocolate chips

1 tbsp brown sugar

2 tbsp whipping cream or milk

1/2 tsp coconut extract

1/4 tsp vanilla extract

Melt everything (MINUS the extracts) all together in a double boiler - OR - on a low heat in a sturdy sauce pan. Take care to work out the lumps - once it's smooth, remove off of heat and add the extracts. Dip the cupcakes into the ganache and let it cool.

I also added a small "embellishment" on top - kinda like a hostess cupcake...but not...and these were a major hit at the baby shower. :) ENJOY!

Beef and Broccoli

2010-03-21T15:16:00.002-06:00

I got this recipe from my friend Lisa! It is super super yummy and actually quite easy! Enjoy!

1 pound top round beef steak
1/4 c soy sauce
2 Tbsp sugar
1/4 c apple juice
2 Tbsp cornstarch
1 cup water
2 c fresh broccoli
4 Tbsp oil
2-3 cloves garlic
2 tsp sesame oil

Cut beef steak into thin strips, set aside. Combine soy sauce, sugar, water, juice, and cornstarch in small bowl and set aside. In large skillet stir fry broccoli with 2 Tbsp oil for about 2-3 minutes. Do not overcook. Set broccoli aside in a dish. Pour remaining oil into skillet and add beef steak and cook until well browned on all sides. Add garlic and cook until fragrant but not more than 1 min. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil. Remove from heat. Stir in broccoli serve over rice.

2010-03-18T23:47:00.000-06:00

Anyone have a recipe for fruit pizza? Please post :)

PW's Mocha Brownies

2010-03-13T17:13:00.005-07:00

Would you like to die by lusciousness? Well if yes was what you answered- make these.
And dont worry about the 4 cubes of butter and 7 cups of sugar used, its all zeroed out by the look on peoples faces when they see the ginormous amount of frosting spread on these hunks of goodness.
Happiness.

(I am by no means a food photographer- forgive my little Canon point and shoot)

Pioneer Womans Mocha Brownies

Brownies
four 1 oz squares unsweetened chocolate
2 sticks softened butter
2 cups sugar
4 large eggs
3 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour

Pre- heat oven to 325. Spray baking pan (8x8 or 9x12) with nonstick cooking spray. Melt chocolate in microwave safe bowl in 30 second increments, being careful not to burn. Cool slightly. Cream butter, sugar and eggs. Drizzle in melted chocolate and vanilla extract. Add flour to bowl and just until combined; do not over mix.
Pour batter in pan and bake 40-45 minutes, until the center is no longer soft. Cool brownies completely before icing.

Mae's Mocha Icing
2 sticks softened butter
5 cups powdered sugar
1/4 cup cocoa
1/4 tsp salt
3 teaspoons pure vanilla extract
1/2 cup to 3/4 cup brewed coffee, cooled to room temp.

Mix until combined butter, powdered sugar, cocoa, salt and vanilla. Add in coffee and whip until the icing is the desired consistency. Add 1/4 cup more coffee if icing is overly thick. It should be very light and fluffy.
Ice the cooled brownies spreading the icing on thick. Chill in the refrigerator until firm and slice brownies into squares.

Curried Coconut Chicken

2010-02-23T18:11:00.001-07:00

source: Allrecipes.com

We like to make this to accompany Thai sticky rice. It makes such a satisfying meal!

Curried Coconut Chicken
(serves 6)

Curried Coconut Chicken
Ingredients
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Directions
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Oatmeal Shortcake

2010-02-22T12:00:00.004-07:00

Quick!
Go grab the first pound of fresh strawberries you find (for a relatively good price) and make this easy and delicious taste of Spring!
It just may cure the winter blues, for the time being.
And I have those, something fierce.

Oatmeal Shortcake

2 cup quick oats
2 cup flour
6 TBS sugar
4 tsp baking powder
1 1/2 tsp salt
1 stick + 1 TBS butter
1 1/3 cup milk

Combine dry ingredients. Add butter with pastry blender ( or use 2 knives or forks) to make mixture crumbly. Blend in milk gently. Spread in greased cake pan and lightly sprinkle a little more sugar over top.

Bake on 400 for 15-20 minutes or until lightly golden.

Serve with fresh berries and sweetened whipped cream.

Pesto Pork Tenderloin

2010-02-12T19:57:00.004-07:00

1 pork tenderloin, trimmed of visible fat- I use 1 lb.
1/4 cup pesto sauce
canola oil
1 cup chicken broth
1 T butter

Preheat oven to 375 degrees. Coat tenderloin with pesto sauce. Add canola oil to a large saute pan and heat over medium high heat until smoking. Add tenderloin to the pan and sear on all sides until nicely browned (2-3 minutes per side).

Transfer meat to baking dish and put in oven. Bake until a meat thermometer placed in thickest part of meat registers 150 degrees- I usually cook it for about 30-35 minutes, then cut and see if the meat is done. Tonight I cut the tenderloin in half before I put it in, just to make sure it wouldn't take more than 30 minutes.

While meat is cooking, make a little pan sauce by adding chicken broth to drippings in the pan used to brown the meat. Scrape the sides and bottom of pan to get all of the brown bits for the sauce. Bring to a boil, then reduce heat and simmer until sauce reduces by half, stirring occasionally. Add butter and whisk until combined. Strain to remove large bits, if desired.

Cut pork into 1 1/2 inch thick medallions, serve with pan sauce.

I'd show a picture, but we always eat it too fast! This is my husband's new favorite. So good!

Sweethearts

2010-02-04T16:43:00.005-07:00

My kids saw this in their magazine The friend. Immediately their little mouths were going nonstop about making them. So we did. It was easy. It was fun. But they taste like something kids would love. (too much sugar :)

2 6 oz packages cherry jello-or whatever color|flavor you are going for
2 cups boiling water
1 package 3.4 oz vanilla pudding
1 cup cold milk

Mix pudding and milk in bowl. Add boiling water to jello in another bowl and stir until dissolved. Add pudding to jello and whisk until well blended. Pour into a 9x13 pan lightly coated with cooking spray. Refrigerate until set and cut out in desired shapes.

Almond Pecan Granola

2010-02-04T15:37:00.005-07:00

Mmm-mmm-mmm-mmm-mmm

3 cups uncooked old fashioned or quick cook oats
1/2 cup wheat germ
1/4 cup brown sugar
1 teaspoon cinnamon
1 cup sliced almonds
1 cups chopped pecans
1 stick plus 2 tablespoons butter
3/4 cup honey
1/4 teaspoon salt
1 teaspoon vanilla extract

Add oats, wheat germ, brown sugar, cinnamon, almonds and pecans together in a large bowl and mix well. Melt butter over medium heat, add in salt, honey, and vanilla extract. mix until all heated and add to oat mixture in large bowl. Stir until evenly coated. Pour onto lightly greased baking sheet and bake at 375 for about 10 minutes or until golden. Let cool and break into pieces. Store in air tight container.

Spinach, Artichoke and Chicken Penne

2010-01-28T08:58:00.003-07:00

http://www.rachaelrayshow.com/food/recipes/spinach-artichoke-and-chicken-penne/

Ham, Walnut, and Cheese pasta

2009-12-11T11:55:00.004-07:00

Ham,Walnuts and Cheese...oh my!
Recipe courtesy of Rachael Ray.

1 pound bow tie pasta
Salt
1/2 cup walnuts, finely chopped
3 tablespoons extra-virgin olive oil (EVOO)
10 slices Canadian bacon or breakfast ham, cut into thin strips
2 large garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
Juice of 1 lemon
3/4 cup flat-leaf parsley leaves (3 generous handfuls), chopped
2 tablespoons butter
1 cup grated Parmigiano Reggiano, plus some to pass at the table

Preparation

Bring a large pot of water up to a boil over high heat to cook the pasta. Once the water boils, salt it and cook the pasta to al dente. Right before draining the pasta, remove and reserve 1 cup of the pasta cooking water.

Place a large skillet over medium-high heat, add the chopped walnuts and toast them, stirring every now and then, until they are golden and smell toasty -- a couple of minutes. Remove nuts from the skillet and reserve.

Once the pasta is close to being done, return the same skillet you cooked the walnuts in to the stove top over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Once the EVOO is hot, add ham and cook for 2-3 minutes or until it starts to lightly brown.

Add the garlic and red pepper flakes, cook it for another minute. Add the reserved pasta cooking liquid and cook until liquid has reduced by half. Add the pasta, toasted walnuts, lemon juice and parsley, toss it to coat the noodles and continue to cook until the pasta has soaked up almost all of the liquid. Turn heat off, add the butter and grated cheese, and toss until the butter has melted. Serve with extra Parmigiano at the table.

***Notes***

After the dish is all mixed and ready to eat, it turns sort of a purple color. Probably from the lemon juice and ham, but it still tastes good.

I cut the amount of red pepper flakes or there is too much heat for me.

And in place of walnuts or along with I like to throw in some toasted pine nuts.

Slow Cooker White Chicken Chili

2009-11-18T13:41:00.004-07:00

2 (14oz) cans chicken broth
3-4 chicken breasts, trimmed of fat
3 cloves garlic
2 tsp ground cumin
2 tsp dried oregano leaves
1 tsp salt
1 tsp crushed red pepper
2 cans great northern beans
1 can white shoepeg corn (I use regular corn)
3 Tbsp lime juice (I used a little more)
2 Tbsp chopped fresh cilantro (I didn't put this in)

Add Chicken, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with 2 forks. Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice to slow cooker. Put cover back on and let cook for 30 more minutes until heated through. I got this off Good Things Utah and it is SOOO good!

2009-11-16T07:48:00.002-07:00

Orange-Banana Smoothie

2009-11-02T19:04:00.001-07:00

I actually got this out of my Halloween Taste of Home Recipe book. They call it Boo Beverage and have a little ghost whipped topping to make it fit the holiday. But, it is seriously so good and there is no reason you couldn't enjoy this year around!

2 cups orange juice
2 cups milk
4 cups orange sherbet (2 pints)
4 medium ripe bananas
whipped topping (optional)

In two batches, process the orange juice, milk, sherbet and bananas in blender until smooth! Pour into a glass and throw a spoon full of whipped topping on if preferred! Enjoy! Yield: 6 Servings

Frosted Banana Bars

2009-10-31T08:03:00.000-06:00

Picture from Taste of Home

My friend, Brenda, posted these on her cooking blog. I made them tonight and they are fabulous! They are originally from Taste of Home! Enjoy!

Bars:
½ cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.

Cheesy Potato and Corn Chowder

2009-10-23T15:26:00.000-06:00

It's the time of year for soup, and this is one of my favorites!

Cheesy Potato and Corn Chowder

Ingredients:

2 tablespoons margarine or butter

1 cup chopped celery

1 cup chopped onion

2 (14.5 ounce) cans of chicken broth

3 cups peeled and cubed potatoes (I use red potatoes and never peel them)

1 can corn (I use 2 small cans of vacuum packed corn)

1 (4 ounce) can diced green chilies

1 (2.5 ounce) package country style gravy mix

2 cups milk

1 cup shredded Mexican style processed cheese

(I also usually add chicken)

Directions

1. In a large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.

2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20-25 minutes or until potatoes are are soft, stirring occasionally.

3. Stir in corn and chilies; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until the cheese is melted.

4. Serve and enjoy!

White Bean Soup

2009-10-22T11:29:00.002-06:00

Hi--Rae here! I think I've posted this on my regular blog before, but it bears repeating because it is economical, delicious, and a wonderful cold-weather recipe. And....it might be kind of good for you? So without further ado:

White Bean Soup

¾ C dried cannelini beans, soaked in cold water to cover overnight (I actually used canned cannelini beans instead, and have several times since with great success)

1 ½ quarts chicken or vegetable stock

4 oz dried coralline(those curly, ribbed elbow noodles)

6 Tbsp. olive oil

2 garlic cloves, finely chopped

4 Tbsp chopped fresh flat-leaf parsley (I’ve used dry with success, too)

**salt and pepper

fresh crusty bread, to serve

Drain the soaked beans and place them in a large, heavy-bottom pan. Add the stock and bring to a boil. Partially cover the pan, reduce the heat, and let simmer for 10-20 minutes, or until tender. (2 hours of simmering if you don’t use canned beans)

-Transfer about half the beans and a little of the stock to a food processor or blender and process to a smooth puree. Return the puree to the pan and stir well to mix. Return the soup to a boil.

-Add the pasta to the soup, return to a boil, and cook for 10 minutes, or until tender.

-Meanwhile, heat 4 Tbsp of the olive oil in a small pan. Add the garlic and cook over low heat, stirring frequently, for 4-5 minutes, or until golden. Stir the garlic into the soup and add the parsley. Season to taste with salt and pepper and ladle into warmed soup bowls. Drizzle with the remaining olive oil and serve immediately with crusty bread.

Creamy Pesto Crock Pot Chicken

2009-10-21T15:09:00.005-06:00

Well hot dog! Dont you just love when you throw ingredients into your slow cooker with no recipe and it actually turns out? This dish tastes great and smells like basil while its cooking. Mmm. I love me some basil.

You will need:

1 pound chicken tenders or breast
1 can cream of chicken or mushroom
1 cup prepared pesto (Im sure you could use a dry mix, but prepared is what I had on hand)
1 can of artichoke hearts drained and quartered
1/2 cup sundried tomatoes cut into small bits
1/2 cup milk or cream (more or less to desired sauce thickness)
salt
pepper
garlic powder
a handful of pine nuts
Add to crock pot and cook on high for 3 hours. Serve over pasta and along side a vegetable. We ate it with asparagus. I could eat anything with asparagus but thats a whole nother post.....
Enjoy.

Broccoli Cheese Soup

2009-10-17T15:59:00.003-06:00

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 (If you would like. I added this to the recipe!)
Steamed chopped broccoli (The amount is up to your preference. I did 1/2 of a family sized bag)

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.

Makes approx 4 servings.

Bread Bowls

2009-10-17T15:55:00.000-06:00

Bread Bowls

This recipe is from my friend Lisa!

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.

PERFECT Pumpkin Roll

2009-10-08T08:26:00.003-06:00

This recipe was posted on My Kitchen Cafe. And, they weren't joking when they named it the PERFECT Pumpkin Roll! I made a bunch yesterday and it turned out absolutely amazing. I was going to give them out as VT gifts, but I'm rethinking that now. I might just have to keep it all for myself! haha :)

Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed pumpkin
1/2 cup chopped walnuts (optional)

Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

Southwestern Shepherd's Pie

2009-09-27T17:26:00.003-06:00

I haven't used ground beef in a long time but I had some in my freezer that needed to be eaten so we made this yesterday and it was sooo yummy! Ya gotta give it a try.

2 T olive oil
1 med onion, diced
1 green pepper, diced
1 T garlic, minced
1T jalapeno, minced
1 lb ground beef
1 T tomato paste
1 T chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
2 c. tomatoes, chopped (I used canned)
1/2 c corn
1/2 c black beans (I used a whole can)
1/4 c cilantro
1 1/2 lbs sweet potatoes*, peeled and cut into chunks
2 T butter
1/2 c milk
Salt & pepper, to taste

Heat oil in large pot over medium heat. Add onion and bell pepper; cook, stirring for 10 minutes. Add garlic and jalapeno; cook for minutes. Raise heat to medium high; add beef and brown for 5 minutes.

Add tomato paste & spices. Cook 2 minutes. Add tomatoes, corn, beans, and half of the cilantro. Spoon into a 9x13 baking dish.

Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain, mash with butter and milk. Spread potatoes over meat mixture. Bake at 400 degrees for 30 minutes, or until brown. Garnish with additional cilantro.

*My husband has a real aversion to sweet potoates so I made a corner for him with Yukon Gold and while still good, the sweet potatoes were sooooo much better.

Italian Sausage Soup

2009-09-19T19:54:00.001-06:00

My friend, Lisa, brought this over tonight for us to eat for dinner! It was seriously sooo good! She served it will peppered jelly and breadsticks! YUMMY! I'm so excited to take this to some holiday parties over the next few months!

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.

Stove Top one-dish chicken skillet

2009-09-13T18:34:00.003-06:00

I also made this dish this week. It was one that I will do every once in a while. It was super easy and I usually have all of the ingredients on hand!

1 1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken6 small bonesless skinless chicken breast halves (about 1 1/2 lb.)
1 can (10 3/4 oz) condensed cream of mushroom soup
1/3 cup sour cream

Mix hot water, butter, and stuff mix as directed on the box. Set aside.

Cook chicken in nonstick skillet on medium-high heat for approx 5 min on each side of until browned on both sides.

Mix soup and sour cream; pour over chicken. Top with stuff; cover. Cook on low eat for 10 minutes or until chicken is all the way done.

You could also opt out to use the oven. Heat oven to 375. Prepare stuffing as direction. Place chicken in 9x13 inch baking dish. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake for 35 minutes.

Honey Lime Chicken Enchiladas

2009-09-13T18:25:00.003-06:00

I got this recipe off my friend, Brenda's, cooking blog and it was FAN-FREAKIN-TASTIC! The chicken had such a great taste!! I have amended a few things to clarify and to add one little step! ENJOY!

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

1 pound chicken, cooked and shredded (I use 2-3 chicken breasts)
8-10 flour tortillas
1 pound monterey jack and Colby Jack cheese, mixed and shredded
1 1/2 - 16 ounces cans green enchilada sauce
1 1/4 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a Ziploc bag in the morning and let it sit in the refrigerator all night). Pour about 1/2 cup enchilada sauce with 1/4 cup heavy cream on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese and drip about 1 tablespoon of the mixed sauce (green enchilada sauce and heavy cream) and roll. Fill pan with rolled enchiladas. Save about 1-2 cups of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the remaining cream. Pour sauce on top of the enchiladas and sprinkle with leftover cheese. Bake at 350 degrees for about 25 minutes.

Pasta Salad

2009-08-30T18:21:00.004-06:00

This salad is full of veggies. With a little pepperoni and ham kick mixed in. And when you are in the mood for savory...this hits the spot, with little guilt thanks to all our garden friends. Just don't think about the dressing. Wink.

Pasta Salad
1-2 boxes of corkscrew pasta (Sometimes I will mix different shapes for fun)
1 bottle of Kraft Tuscan House Italian, or your fav Italian dressing
1 package thinly sliced ham cut into small strips
handful of pepperoni cut into small strips
1 cucumber cubed
carrots
head of broccoli
1/2 head of cauliflower
red pepper
can of medium black olives
1 cup of grated Parmesan cheese
salt and pepper

Cook and cool pasta, add a small tidge of olive oil to prevent from sticking while cooling.
Cut all veggies into uniform bite size pieces and add to pasta. Add olives, parmesan cheese,ham, pepperoni and the bottle of dressing.
Salt and pepper and mix and chill.
You can add whatever else you'd like, i.e. cherry tomatoes, red onion, pine nuts and so on.

Bowtie Chicken Caesar Salad

2009-08-24T17:37:00.005-06:00

This is my go to salad when I'm feeling salady. Its a combo of my favorite salads and dressings. You can make it your own and add what you want. But don't skimp on the dressings. I'm telling you, home made is best.

Bow tie Chicken Caesar Salad
2 head romaine lettuce chopped
2 chicken breasts grilled and sliced
1 box of bow tie pasta cooked and cooled
sliced carrots
cucumber cubed
cherry tomatoes
sliced avocado
1 can drained and sliced hearts of palm, (can be found in specialty aisle and so delicious)
yellow peppers
Parmesan cheese

**anything else that sounds good**

Toss all together and serve with creamy Caesar and balsamic vinaigrette. And of course fresh bread. Tonight's case was buttermilk biscuits and strawberry jam.

Balsamic Dressing
1 c. olive oil
1/2 c. balsamic vinegar
3 to 4 cloves garlic, minced
3 tbsp. Parmesan cheese
Salt and pepper to taste
tad of oregano or basil
Blend at full speed in blender or food processor

Creamy Caesar
1/4 c. lemon juice
1/2 c. vegetable oil
2 pressed or minced garlic cloves
1/4 c. Parmesan cheese
1-2 tsp sugar
1-2 tsp Dijon mustard
salt and pepper
Blend at full speed in blender or food processor

Chicken Pecan

2009-08-16T16:40:00.004-06:00

Stuffing my face with oatmeal pecan chocolate chip cookies this afternoon, I noticed this recipe on the back of the pecan package. Maybe it was my must eat salty after sweet thing but holy moly, it spoke to me. I had every ingredient except the poultry seasoning and made it there and then. Delicious, and different. 2 thumbs up. (plus it reminded me of eating open face sandwiches on English muffins at Grams in younger years :)

Chicken Pecan
recipe courtesy Fishers Nuts

3 cups cooked chicken breasts cut into julienne strips (a leftover rotisserie chicken did the job)
1/4 cup butter
2 tsp. chicken bouillon
1/4 c. flour
1/4 tsp. poultry seasoning
2 cups milk
2 tsp. lemon juice
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1/2 cup chopped pecans
Toasted English muffins

In saucepan melt butter. Add bouillon. Blend in flour and seasoning. Gradually add milk and lemon juice; stir constantly until thickened. Stir in celery, red pepper, chicken and pecans. Cook until heated through.
Spoon over toasted English muffins. Garnish with pecan halves.

Sunshine Chicken (don't know where the name came from)

2009-07-17T17:37:00.002-06:00

This has been my "go-to" recipe for a few years when I want something a little more than regular baked chicken. I always have the ingredients on hand and it is so nice and juicy, but nothing extremely fancy.

3 pounds Chicken Thighs or Drumsticks (chicken breast would be good too!)
2 tablespoons soy sauce
1/2 cup ketchup
1/4 cup corn syrup
1 pinch garlic powder

Remove skin from chicken and place in baking dish, meat side up. Baste the chicken with sauce, leaving some for basting while baking. Bake at 350°. Baste every 15 minutes for 1 hour until chicken is cooked through.

O'Henry Bars

2009-07-05T20:20:00.002-06:00

These are SUPER fast and supper yummy! You can make them pretty if you want, but they taste the same no matter how they look!

1 cup corn syrup
1 cup sugar
1 cup Peanut Butter
3 Cup Rice Crispies
1/2 bag Butterscotch Chips
1/2 bag Chocolate Chips (I like Milk Chocolate)
Optional: Peanuts

Bring the corn syrup and sugar to a boil. Remove from heat and add the peanut butter, rice crispies, and peanuts (if wanted). Spread on the bottom of a lightly greased 9x13 pan. Heat the butterscotch and chocolate chips (microwave or stove) and spread on top of the previous mixture in the pan. Let it sit for an hour to set. Enjoy!

Lasagne Casserole

2009-06-30T21:20:00.005-06:00

Sorry about the picture....I'm still figuring out my new camera!

My boys love this...and I like it, because its super-quick, tastes like lasagna, and I get to just "throw" it all together without all the layering...!

Ingredients:

1 package mini lasagne noodles
1 lb. italian sausage or hamburger
1 can spaghetti sauce (whatever your fave kind is...)
1 small can italian stewed tomatoes
1 package pepperoni
1 small container ricotta
1-2 eggs
Grated Parmesean Cheese
Shredded Cheddar Cheese (or whatever flavor you prefer on top of your lasagne).

Preheat your oven to 350.

Boil your noodles....Drain and put into a large oven pan/dish.

Brown your sausage or hamburger then drain the fat. Add this to the noodles in your pan. Add your spaghetti sauce and stewed tomatoes. Mix everything thoroughly.

In a separate bowl, mix your ricotta cheese, 1-2 eggs and about 1/2 cup of the grated parmesean cheese. (add more if you like it)

Spread your ricotta cheese over your noodles/sauce mixture.

Add pepperoni - if you like it - or omit it.

Sprinkle cheese over the pepperoni.

Bake for about 30-35 minutes, or until the cheese is melted and bubbly.

It's one of our family's favorites for dinner - AND it's even better the next day!!! :D

Cafe Rio Sweet Pork

2009-06-25T07:48:00.001-06:00

I couldn't remember if I had posted this recipe for you guys, but its worth repeating if I have.
ENJOY!!
Café Rio Sweet Pork
3-4 lbs pork roast or pork loin
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/2 onion
2 garlic cloves
Sauce
1 (14 ounce) can enchilada sauce
3/4 cup Coca-Cola or Dr. Pepper cola
1 cup brown sugar
Directions:
Cut pork in large chunks. Put in large crock pot and add water to about half way up the side of the pork. Add seasonings. Cut onion in 4 large pieces, crush garlic and add to crock pot. Cook pork on low all day (10-11 hours) or on high for 3 to 4 hours, or until tender and pork pulls apart easily. Drain water and remove onions and garlic. Shred pork and return to crock pot.
In a separate container mix the enchilada sauce, soda and sugar. Add sauce to pork in the crock pot. Cook 1 hour longer. (You can cook less at this point if you don't have time.).

Peanut Butter Bars

2009-06-19T17:45:00.005-06:00

So lets say you just moved to a new state, new town, new neighborhood and know no one [like me]. Would you like to know how to fix that? Whip up a batch of these babies and take em to the neighbors. One bite= instant friends. I promise.
Or if friends aren't your thing and you just want to apologize for the many hours a day your kids spend riding there bikes up and down the sidewalk screaming at each other...these should fix that prob too. [I may or may not know this by experience]
The BEST peanut butter bars
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2/3 cup peanut butter
1/2 cup milk
1 tsp vanilla
1 tsp baking soda
2 2/3 cup quick oats
2 2/3 cup flour
Mix all ingredients together and bake in a sheet cake pan at 350 for 20 minutes. Let cool completely and frost with peanut butter frosting. Keep stored in the fridge.

For the frosting-whip all together;
1 8oz package of softened cream cheese
1/2 cup peanut butter
1/4 cup milk
1 1/2 lb. powdered sugar

You can spread chocolate chips on the bars while they are hot, sprinkle shaved chocolate curls on the frosting or my personal fatty favorite...chopped snickers bars on top.

Also this recipe is easily halved and fits perfectly into a 9x13 pan.

Banana Crumb Muffins

2009-06-03T16:54:00.002-06:00

YUM!!! I made these for the first time about 30 minutes ago,
and they are almost gone. So good!!

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup oil
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Cream Cheese Chicken with Broccoli

2009-05-30T16:20:00.000-06:00

Hands-On Time: 15 minutes
Ready In: 4 hours
Yield: 10-12 servings

Ingredients
4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted 1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1⁄4 cup dry sherry
Hot cooked pasta

Directions
1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT® slow cooker. Cover; cook on LOW 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.

Slow Cooker Orange Chicken

2009-05-30T16:08:00.001-06:00

With few ingredients and a very short prep time, this recipe is perfect for busy days. Throw everything in the slow cooker and go about your day. Using chicken thighs is a more affordable option than other chicken parts. The use of the slow cooker cuts out any frying, making this a healthier choice as well.

Hands-On Time: 10 minutes
Ready In: 4 hours, 10 minutes
Yield: 4 servings

Ingredients
4 skinless chicken thighs
1/2 cup orange juice
1/2 cup orange marmalade
1/4 cup soy sauce
1 clove garlic, minced
2 Tablespoons ketchup
Flour for dredging

Directions
1. Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
2. Combine orange juice, marmalade, soy sauce, garlic and ketchup in a small bowl. Stir until well blended.
3. Pour sauce over chicken thighs and lid the cooker. Cook on LOW setting for 4 hours.
4. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.

Ingredient Tips
Boneless and skinless thighs may be used. Do not use thighs with the skin still intact, it will create too much grease in the sauce and chicken may burn.

Cinnamon Monkey Bread (Pull apart)

2009-05-03T18:44:00.002-06:00

I love monkey bread, so I wanted to find my own recipe to make it at home. Here is the basic recipe I found from the pillsbury website:

INGREDIENTS

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

DIRECTIONS

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.

4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Now, to add my own spin. One day, I was craving monkey bread, and I had the canned cinnamon rolls in my fridge, so I just cut the dough up and used that instead, it tasted just fabulous.. I ALMOST like it better that way. I just don't put the cinnamon and sugar in it since there is already some on the cinnamon roll dough. Also, I love icing on my monkey bread, so I use this simple recipe and drizzle it over the top while its warm:

1 c sifted powdered sugar
1/4 tsp vanilla
milk
Stir together sugar, vanilla, and enough milk to make a thin icing (usually about 1 1/2 Tbsp).

Obviously, if you use cinnamon roll dough instead, it comes with the icing that you can drizzle over it. Enjoy!! This is baking in my oven as I type this! The smell is amazing!!

Hamburger Casserole

2009-05-02T18:11:00.003-06:00

There are many names for this dish in our family, hamburger casserole, tortilla casserole, beef and green chili casserole, what ever you call it, its good!! My kids will eat it all. I usually double the recipe for a 9x13 pan because leftovers are even better!

Hamburger Casserole
1 lb ground beef
1/2 cup minced onion
1 small can diced green chilies
1 can cream of mushroom soup
3-5 tortillas
shredded cheese

Brown ground beef and onions together, drain. Mix in green chilies and soup. Layer tortillas in an 8x8 pan (like lasagne) with filling and a little cheese in between each layer. Cover with more cheese and bake at 350 degrees for 20-25 minutes. Voila! Easy and tasty!! Enjoy!

Spinach Orzo Pasta Salad

2009-03-27T16:31:00.004-06:00

I found this salad on a great little family blog dedicated to good food. There are some great recipes there so check it out.

This is all sorts of different. Different taste. Different texture. Different ingredients. But surprisingly....good!

1 bag baby spinach

1 16 oz box of orzo pasta cooked and cooled

1/2 cup finely chopped red cabbage

3-4 fresh tomatoes chopped

2-3 tablespoons sun dried tomatoes

1 can black olives

1/2 bottle capers

pine nuts

Parmesan cheese

Mix all together in large bowl and when ready to serve add dressing and toss.

Dressing:

In blender add:

1 clove garlic

1 1/2 tablespoons Dijon mustard

1/3 cup garlic rice vinegar

1/2 cup oil

1/2 cup fresh lemon juice

2 1/2 teaspoons sugar

salt

fresh ground pepper

I was out of capers. I was bummed. The saltiness in capers would compliment the sweetness of the dressing and sun dried tomatoes great. So use the capers. Enjoy!

Sausage Corn Chowder

2009-03-26T21:00:00.004-06:00

My Husband could eat this every day!

Sausage Corn Chowder

1 lb ground sausage
1 can creamed corn
1 can whole kernal corn
2 cups water
1 medium onion, diced
1 can evaporated milk
four large potatos

brown sausage and onions together. drain. Add water and potatos, simmer 15 minutes until potatos are tender. Add corns and evaporated milk. Heat through, salt and pepper to taste.

Crockpot Cheese Dip

2009-03-26T20:50:00.004-06:00

1 pound processed american cheese, cubed
1 8oz pkg cream cheese
1 medium onion, diced
1 can diced tomatos with green chiles
1 4oz can diced green chiles
1 pound of ground beef, cooked and drained

Mix all ingredients together in a crock pot. Cook on low heat until cheese melts. Serve with corn chips

Paprika Chicken with Sour Cream Gravy

2009-03-26T20:12:00.004-06:00

Paprika Chicken with Sour Cream Gravy by way of a campbells cookbook

1/2 cup all purpose flour

2 tsp. Paprika

1 tsp. each of the following: salt, ground pepper, garlic powder, cayenne pepper

4 boneless chicken breasts

1/4 cup butter or margarine

1 can cream of chicken soup

1/4 cup sliced green onions

1 8oz carton sour cream

Mix flour and seasonings. Coat chicken

Melt Butter in skillet. Add chicken and cook until browned.

Add soup and onions. Cover and cook over low heat 10 minutes or until chicken is cooked through. Stir in sour cream. Serve with mashed potatos or rice.

*I left out the cayenne pepper cause I have small children and wussy tastebuds!*

Cake Mix Cookies

2009-03-26T20:04:00.004-06:00

1 Box Cake Mix (any flavor)

1/3 cup vegetable oil

2 Eggs

Mix ins of your liking

This recipe is awesome! You can use any combination of mix/mix ins. Here are some examples of ones I have used:

Coconut Cake Mix with Chocolate Chips

Devils Food Cake Mix with Peanut butter chips

White cake mix with white choc chips and dried cranberries

Chocolate cake mix with choc chips and walnuts

Yellow Cake mix with chocolate chips

White cake mix with andes mint chips

The possibilites are endless! They always turn out perfect. I usually bake mine for about 9 minutes because if you cook them too long, they get dry. :) Enjoy!

Bake cookies at 350 for 9-13 minutes!

Homemade Playdough

2009-03-16T12:30:00.002-06:00

3 cups flour

3 cups boiling water

1 1/2 cups salt

6 tsp. cream of tartar

3 Tbs. oil

food coloring

In a large bowl, mix flour, salt, cream of tartar and oil. Add boiling water and mix well. Knead food coloring into dough on lightly floured surface. Store in air tight container.

Whole Wheat and Honey Pizza Dough

2009-03-08T18:11:00.003-06:00

Courtesy of AllRecipes.

Below is exactly how I did it. I only adjusted the resting time for the dough, the baking time, and oven degrees. The ingredients, I didn't change a thing.

Whole Wheat and Honey Pizza Dough

1 (.25 ounce) package active dry yeast (or 2 1/4 tsp)
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey

DIRECTIONS

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and place in the refrigerator for 12-24 hours. The dough will rise while the yeast is still warm.

After the dough has rested for while, roll dough on a floured pizza pan and poke a few holes in it with a fork.

Bake in 425 degree preheated oven for 5 to 7 minutes. Remove from oven and add toppings. Bake for another 10 minutes or until bubbly and golden brown!

For the orginal directions, click here.

Blondie!

2009-03-04T22:47:00.001-07:00

Ingredients:
Dough
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)

Directions:

Dough
Preheat the oven to 350 degrees F.

Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
Add chopped nuts and mix well. Set aside.

Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
Serve warm with ice cream and Maple Butter Sauce.

Maple Butter Sauce

In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.

Enjoy !

Home made Hostess Cupcakes

2009-02-17T18:28:00.006-07:00

I found these here. And they made me instantly love that blog. They are delicious. Just looking at the ingredients you will see why. I eased it up a bit for me and used a devils food cake mix and in place of the water and oil used melted butter and buttermilk.

They were sooo good.

For some reason its giving me trouble posting the recipe, so just click here.

Potato Cheese Soup

2009-02-13T17:44:00.002-07:00

One look at the ingredients will be enough to tell you that this is a very tasty soup. I made some bread bowls using Rhodes dough (about 3 bowls from one loaf of bread). While the dough is partially frozen, cut into thirds and shape into round dough balls. Let rise several hours, until it reaches the desired size, and bake for about 20 minutes at 350.

Potato Cheese Soup

6 to 8 large baking potatoes
2 cups milk (I used fat free Half and Half because I had some left over)
4 cups chicken broth
2/3 cup flour
2/3 cup butter
8-12 strips bacon, cooked
1 cup sour cream
8 oz. cheddar cheese, shredded
salt and pepper to taste

Bake potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup.

In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.

Add salt and pepper, potatoes, cooked bacon, and cheese. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.

(Next time I would definitely add some more vegetables, maybe carrots and celery, so I could feel a little better about the rest of the soup.)

Strawberry-Spinach Salad

2009-02-11T17:59:00.002-07:00

1 bag Spinach leaves
1/2 c of sliced Almonds (amount to preference)
1 pkg of fresh sliced strawberries
2 fresh lemon
1/2 c sugar
olive oil

Almonds: The morning of, mix 1/4 c. sugar with a little water. Heat a few seconds and coat your almonds in it. After coating spread on a sheet of wax paper and let dry.

Dressing: 1/4 c sugar, 4-5 T of FRESH lemon juice and 1 T Olive Oil. (I really don't measure the lemon juice. I just squeeze the lemon over the sugar and mix until it is a good consistency for dressing.

Layer (bottom to top):
Spinach Leaves
Sliced Strawberries
Glazed Almonds

Pour dressing over the top and serve!

Crock Pot Tortilla Soup

2009-02-11T16:00:00.003-07:00

I made this the other day and it was big hit with the whole fam. Super easy and fun for a cold day!

2 chicken breasts
1 onion, finely chopped
1 clove garlic, crushed
3 medium tomatoes, peeled, seeded and chopped (I used one can tomatoes)
4 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 mild green chile, seeded and chopped
2 tablespoons vegetable oil
4 corn tortillas, halved and cut into 1/4 inch strips
shredded Monterey Jack cheese, a little for each serving
2 tablespoons coarsely chopped fresh cilantro or
Italian parsley

Preparation:

Combine chicken breasts, onion, garlic. Cook until chicken is no longer pink. Put in crock pot and add tomatoes, broth, salt, pepper and green chiles. Cover and cook on low 4-5 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley (I added the cilantro about a half hour before serving--I like the flavor it gave the soup).

Best Cupcakes

2009-02-04T14:29:00.003-07:00

You will probably hate me for posting this because once you try them, you will want to make them everyday (just ask my sisters!!) They are so easy and by far the best cupcakes I have ever had!!

1 box chocolate cake (devils food works best)
1 small box chocolate or vanilla pudding (I like vanilla)
4 eggs
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
1 cup chocolate chips

Mix all ingredients together and bake at 350 degrees for about 20 minutes. Makes 24-30 cupcakes (depending on size).

Although they are great without frosting (and they stay so moist), they are great sprinkled with powdered sugar or my new fav, whipped cream and drizzled caramel. Enjoy!!

Green Chili

2009-01-27T14:42:00.002-07:00

1 1/2 to 2 lbs. cooked pork roast
1 can cream of mushroom soup
2 cans chopped green chilis
1/4 C. green salsa
choice of tortilla
cheese (optional I suppose....but a must for me!)

Combine first 4 items. Use your choice of tortilla for taguitoes, burritos, or enchiladas. Or for a super cute appetizer, get those scoop tortilla chips, place a spoonful of the mixture in the "bowl" of the chip, top with shredded cheese.

So tasty and so pretty!

8 can chicken enchilada soup

2009-01-27T12:13:00.006-07:00

For the days when you feel like you need to use the cans collecting dust in your cupboard.

2 cans chicken broth
2 cans cream of chicken soup
1 can corn
1 can white chicken breast
1 can northern white beans
1 can Rotel tomatoes (flavor to your liking) -I like mild....I'm a wuss.

Add all cans not drained in a large pan and heat through. Just until it boils then turn down the heat. Serve with tortilla chips, sour cream, avocado, and cheese.

*this recipe serves 6 well. You can customize to serve your families hungry meter*

French Toast

2009-01-26T13:10:00.002-07:00

iknowiknowiknow...it's just French Toast, right?? Wrong. You'll think you've died and gone to heaven.

8 slices high-quality bread
2 T. unsalted butter
1 c. milk
1 egg
2 T. sugar
2 t. vanilla
3/4 t. cinnamon
1/4 t. salt
1/2 c. flour

Adjust oven rack to middle position and heat oven to 200. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes.While the bread is in the oven, melt 2 T. of butter and whisk it together with the milk, egg, sugar, vanilla, cinnamon, & salt in a medium bowl. Slowly whisk in the flour until smooth.Transfer 1 or 2 pieces of bread at a time from the oven into the batter & soak both sides. Cook on a nonstick skillet or griddle until done, about 2 1/2 minutes per side.

(Recipe from America's Test Kitchen)

White chocolate cranberry pecan oatmeal cookies

2009-01-20T12:51:00.003-07:00

Okay peeps listen up...
1. I know I'm not the only one that loves to cook.
2. I know I'm not the only one stuck at home all day with kids doing nothing. 3. I know I'm not the only one sick of seeing my name a lot on this site.
So....
POST! POST FOOD! POST GOOD FOOD!

Come on, I dare ya, I double dog dare ya! {or in the blog world is it tag}

Here is a recipe courtesy of Ocean Spray, from the back of a Craisins pouch. And mmmm.

2/3 cup butter

2/3 cup brown sugar

2 large eggs

1 tsp baking soda

1/2 tsp salt

1 1/2 cups flour

1 1/2 cups old fashioned oats

2/3 cup white chocolate chunks or chips

6 oz bag of Craisins (2/3 cup)

1/2 pecans optional

Pre heat oven to 375. Mix butter, brown sugar and eggs well. Add baking soda, salt, flour, and oats. Stir in Craisins, white chips, and nuts. Drop by rounded teaspoon onto cookie sheet and bake for 10-12 minutes until just barely golden.

Vickis chicken with grapes ,couscous and roasted asparagus

2009-01-06T16:26:00.004-07:00

So when my blog was a baby way back in 2007...one of the first posts I did was this great recipe. It comes courtesy of Rachael Ray. You know what that means? EVOO, 30 minutes, and really tasty. Plus you don't have to listen to her crack lame jokes. [wink]
We ate this tonight. I haven't made this in awhile and it was the perfect dinner to mix it up a bit. The ingredients sound strange but paired together taste wonderful!

1 1/2 pounds asparagus
5 TBS extra virgin olive oil, divided
3 TBS fresh chopped thyme leaves (I left this out since I'm not a fan of thyme)
Course salt and pepper
2 TBS butter
1/4 cup all purpose flour
2 pounds chicken tenders
1/2 cup white cooking wine
2 1/2 cups chicken stock (cans, boxes, or just made from cubes)
1 cup heavy cream (I use half and half)
1/4 cup grainy, stone ground mustard
1 1/2 cups seedless red grapes, halved
2 cups couscous

Heat oven to 400 degrees.
Trim asparagus. Toss with about 3 TBS of olive oil, 2 TBS chopped thyme and salt and pepper. Spread asparagus out onto a cookie sheet and roast 10-12 minutes until it is tender and crispy at the tips.

Heat large skillet over medium-high heat; add 2 TBS olive oil and 2 TBS butter to the pan. Place flour in shallow dish. Season chicken with salt and pepper and dredge in flour. Add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock. Combine cream and mustard and add to stock. Let simmer then add grapes and turn to coat and combine with sauce. Simmer over low heat.
Bring remaining 2 cups chicken broth and 1 TBS of fresh thyme to a boil in small pot. Add couscous and take off heat. Cover with lid and let stand 5 minutes, then fluff with fork.
Serve tenders and grapes on couscous alongside asparagus.

Crockpot Spinach and Artichoke Dip

2008-12-25T06:45:00.003-07:00

I saw this recipe on the Crockpot Ladies website and tried it last night. I have altered it a little to my liking. I made it her way and I wanted it a little more cheese and creamy. So, I adjusted it a little. I say make it to taste.

1 (14-ounce) can artichoke hearts, drained and chopped
1 (9-ounce) bag baby spinach, chopped (If you buy it already chopped and frozen you don't need as much. I did and I felt it was more spinach then it needed.)
1 1/2 cup shredded mozzarella cheese, divided
1 1/2 cup shredded Parmesan cheese, divided
3/4 cup sour cream
3/4 cup mayonnaise or 3/4 cube cream cheese
3 T jalapeno slices, chopped

I used a 4-quart crockpot. Drain and chop artichoke hearts, and add to the crockpot Scrunch the spinach and chop it the best you can---mostly try to get the long stems off if you can or use frozen chopped spinach. Add to the crockpot. Add mayo or cream cheese, sour cream, and chopped jalapenos. Top with 3/4 cup each shredded mozzarella and Parmesan.

Cover and cook on low for 2 hours, or high for 1. Stir. The spinach should begin to welt if you are using fresh spinach. If it hasn't, cook some more. When the spinach is totally wilted, take the lid off and add the other 3/4 cup of each cheese, and let it melt while the lid remains off. The spinach will have created some liquid that doesn't really need to be in there.

Serve with your favorite chips, sliced veggies, or bread cubes.

Cherry Chocolates

2008-12-23T10:48:00.002-07:00

These babies are my absolute favorite Christmas treat. Actually they are my absolute favorite treat ever. A little history...
This recipe is my Aunt Wendy's creation, and she is known all around town for them. Every year she brings my family a big plate of them and we all hide a few in the freezer for our selves, I remember my parents hiding them in their closets and me digging them out :). I definitely went through with drawls when I moved out east. I finally got her to share her recipe a few years ago and since then nothing can compare. For real. They are a little tricky to make, as all candy is but once you get the system (making the fondant) you will be SO glad you did.

Cherry Chocolates
3 c. sugar
1 1/2 c. heavy cream
1/8 tsp. salt
1 1/2 Tbl. white Karo Syrup
1 tsp. vanilla
1 tsp. almond
1/4 c. butter (no margarine)

Mix together everything but butter and flavorings. Stir over medium heat ONLY until sugar dissolves. Cook to softball stage. To test, drop a teaspoon of mixture into cold water and mold with fingers, if mixture holds together softly in water then flattens when pulled out, its cooked. Do not over cook or it will turn to sugar very easily. Remove from heat, stir in butter and flavorings and pour onto a buttered platter. Let cool. Beat with a wooden spoon until it turns white and to a creamy thickness. (takes awhile)
Pour into a Tupperware bowl and refrigerate up to 2 weeks or until ready to make chocolates.

18 maraschino cherries chopped small
1 c. chopped pecans
Melted chocolate for dipping (good brand)

Mix cherries and pecans into the fondant. Rolls into small balls, you may have to refrigerate to harden enough to roll in chocolate. Melt chocolate in microwave in 20 seconds increments or WARM oven at 200. Any hotter oven will result in chocolate turning white and flaky. Dip fondant into melted chocolate and freeze or refrigerate until eaten.

Peppermint Marshmallows

2008-12-16T12:59:00.001-07:00

1/2 c. powdered sugar
1/3 c. cornstarch
2 envelopes unflavored gelatin
1 1/3 c. sugar
2/3 c. light corn syrup
1/2 c. crushed peppermint candy canes (about 6)
1/8 tsp. salt

*Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.

1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9×13″ pan with foil and spray with non-stick cooking spray.

2. Sift 2 Tbsp. of the powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.

3. Place 2/3 c. water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.

4. In medium, heavy-bottom saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).

5. Pour into bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes).

6. Spread evenly into prepared pan. Smooth top and dush with powdered sugar mixture. Let sit at room temperature for 2 hours.

7. Lift from pan with foil. With a small, wet cookie cutter, cut shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces (these are the ones I let my kids and husband eat!). Or, using a wet knife, cut into 6 large squares and dip sides into powdered sugar mixture. Then cut each of those squares into 9 pieces and dip in sugar mixture.

8. Store at room temp, loosely covered.

9. Put three in a cello bag, tie with a ribbon, and gift them along with a jar of hot chocolate mix.

Big & Soft Sugar Cookies

2008-12-10T21:09:00.003-07:00

My good friend Crystal shared this recipe with me & they turned out wonderfully. I have tried a couple recipes for sugar cookies in the past & haven't liked them because the cookies were to hard or crumbly. These were perfect! Happy holiday baking!

½ cup butter, softened

1 cup sugar
1 egg
1 teaspoon vanilla
1 cup sour cream (don't use light or fat free)
3 ¼ cups flour
1 teaspoon baking soda
½ teaspoon salt

In a mixing bowl cream together the butter and sugar. Add the egg, vanilla and sour cream, mix until well combined. Mix in the dry ingredients. Refrigerate the dough overnight. Roll out thin and cut with cookie cutters. Bake at 350 degrees for 11 minutes.

Blackberry Lemon Buttermilk Cookies

2008-12-06T09:20:00.003-07:00

Another fab recipe from My Kitchen Cafe. (Check her latest cookie entry here. OH MY!) I adjusted these babies a bit with a tad more lemon and fresh blackberries and man they were delicious!

For Cookies:

3 cups flour

Zest of 1 lemon (2-3 teaspoons)

1/2 tsp baking soda

1/2 tsp salt

1 1/2 sticks butter, softened

1 1/2 cup sugar

2 large eggs

1 tsp vanilla

2/3 cup well-shaken buttermilk

For Glaze:

1 1/2 c powdered sugar

3 Tbs well shaken buttermilk

1/2 tsp vanilla

1 TBS lemon juice

Set oven to 350 degrees and grease 2 baking sheets. Whisk together flour, zest, soda, and salt. Set aside.

Beat together butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed until smooth. Chill dough in the fridge for 20 minutes.

Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake 12-15 minutes until cookies are puffed and edges are golden. Transfer to racks.

Whisk together all glaze ingredients and brush tops of warm cookies. Add blackberries to the top and cool until glaze is set.

Pumpkin Bread Pudding with Maple Sauce

2008-11-24T17:49:00.002-07:00

My friend, Kendra, knows I love bread pudding. She saw this recipe and passed it on to me. I tried it last week and it was amazing. I didn't have ginger, clove, or pumpkin spice on hand. So, I just left them out and it was still amazing. I did substitute cinnamon in the maple cream sauce.

Ingredients

5-6 cups white bread, cut into cubes
1 cup pumpkin spice egg nog (cream or regular egg nog may be substitued)
1 cup milk
4 eggs
2/3 cup brown sugar
2/3 cup white sugar
1 cup Pumpkin Puree
3 Tbs butter
1 tsp cinnamon
1/2 tsp ginger
dash of clove
1 tsp vanilla extract
1/4 cup sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees.

In a bowl, pour milk and eggnog over cubed bread and stir to coat.

In a separate bowl, whisk eggs with brown and white sugar. Add pumpkin, butter, vanilla and spices. Add to the bread mixture. Stir well. Pour into an 11"x 7" baking dish. Sprinkle top with cinnamon and sugar mixture and make for 45-60 minutes, until set.

Serve with Maple Cream Sauce and whipped cream.

MAPLE CREAM SAUCE

Ingredients:

3/4 cup maple syrup
1/2 cup cream
1 1/2 Tbs butter
1/2 tsp pumpkin spice

Ultimate Beef Stroganoff

2008-11-09T13:50:00.008-07:00

This meal is in my top 10, maybe even my top 5! It is incredibly good and I crave it. So we just had it for dinner.

My kitchen has been over worked since discovering a fantastic food blog, My Kitchen Cafe.

In fact, stop reading this and put it on your google readers right now, you will thank me.

Melanie knows what she is doing! Ive loved every recipe Ive tried!

Okay, Stroganoff talk....Make it, it wont disappoint.

The Ultimate Beef Stroganoff

Put in crock pot:

2-3 pounds stew meat

1 tsp. salt

dash of pepper

1 onion, sliced

Mix in a bowl and pour over meat:

¼ tsp. garlic salt

1 tablespoon Worcestershire sauce

1 ½ cups beef broth or stock (made up from cubes or granules)

1 tablespoon ketchup

Cook in crock pot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crock pot and add 4 ounces sliced mushrooms.

Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta, rice or baked potatoes (pasta is my favorite option!).

Easy Potato Soup

2008-11-02T21:26:00.004-07:00

This is by far the easiest and best tasting soup I have ever made! The original "recipe" calls for potatoes and carrots. I, however, use whatever else I have in the fridge in addition to it. This recipe is really a can't mess up!

Approx:

7 potatoes sliced
2-3 handfuls of baby carrots sliced
3-4 green onions sliced

(I also add random amounts of broccoli and cauliflower as well...whatever I have in the fridge)

Add enough water to barely cover vegetables and cook until tender. DO NOT DRAIN WATER! Add:
1 can cream of chicken soup
1 can cream of mushroom soup
7-8 slices Kraft singles
Butter, salt and pepper (to taste)

Puree all together until desired consistency. I have taken this to several functions, and I always get requests for my recipe! ENJOY!!

sweet potato fries

2008-10-26T22:26:00.005-06:00

I am not a big sweet potato or yam fan...i just really don't like it when veggies taste sweet; unfortunately they are ridiculously good for you! so i was searching for a good recipe i would like when i stumbled onto this one in running magazine. These "fries" were delicious, good for you, and very easy to prepare.

1-2 tbps veggie or canola oil (depending on how many potatoes you use)
1 large diced sweet potato (this was plenty for one person, the original recipe suggests four)
seasoning (i used garlic salt, rosemary, and allspice...you can essentially use whatever you like, but the recipe called for rosemary and paprika)

heat oven to 375 F
coat diced potatoes in oil and seasoning
spread out on cooking sheet and cook for 20-30 minutes depending on size of fries

I flipped the fries periodically and they did stick to the pan a bit, so if you want to line the pan with foil, parchment paper or spray that would help.

Cafe Rio Chicken Burritos

2008-10-24T10:53:00.003-06:00

Cafe Rio Chicken Burritos
-I've got to admit that I took this from another blog, but it is SO yummy!! It makes a ton, so you can freeze 1/2 off the chicken for later!!

Cafe Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (I take out the seeds)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Café Rio Rice

3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c instant rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Turtle Bars

2008-10-19T12:34:00.001-06:00

Such a delicioso indulgent...

1 German Chocolate Cake mix
3/4 cup butter softened
2/3 cup evaporated milk
Mix together and spread half of the batter in a greased 9x12 pan. Bake at 350 for 12-15 min.

Melt in microwave for 20 second intervals, stirring often until creamy;
1 bag caramels
1/3 cup evaporated milk

Pour caramel mixture over the baked layer and sprinkle on top;
1 cup milk chocolate chips
1 cup of chopped pecans
Drop the rest of the batter on top and return to the oven for 20 minutes. Cool and have a HUGE icy cold glass of milk to wash it down.

Wraps anyone?

2008-10-08T06:13:00.003-06:00

Hey ladies,

Do you any of you have a recipe for making wraps? I'm talking about the actual wrap itself here, not what goes inside. The quality ones at the store are always so expensive!

I've been searching and finally found a recipe, but it calls for some of the weirdest ingredients that I would be buying just to make the wraps. It seems like there must be a way to make them without all the weird ingredients.

Here're some of the ingredients:
sorghum flour
millet flour
potato starch (NOT flour)
tapioca starch
fennel

I found this on a gluten-free website so I'm thinking the weird ingredients just come from needing a substitute for flour. Maybe I should just try switching out all the starches and flours for regular flour?

Another idea I'm playing around with is making regular tortillas and playing with the dough to add flavors...

Ideas, recipes, thoughts anyone?

Awesome bread machine cinnamon rolls

2008-10-07T08:20:00.001-06:00

Cinnamon Rolls

¼ c. warm water

¼ c. butter, melted

½ (3.4 oz) pkg. instant vanilla pudding mix

1 c. warm milk

1 egg (room temperature)

1 Tbsp. white sugar

½ tsp. salt

4 c. bread flour

1 (.25 oz) pkg. active dry yeast

¼ c. butter, softened

1 c. brown sugar

4 tsp. ground cinnamon

¾ c. chopped pecans

Frosting:

1 (4oz) pkg. cream cheese, softened

¼ c. butter, softened

1 c. confectioners sugar

½ tsp. vanilla extract

1 ½ tsp. milk

In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 Tbsp. sugar, salt, bread flour, and yeast. Set machine to Dough cycle; press Start. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter.

In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle brown sugar mixture over dough. Roll up dough, beginning with the long side. Slice into 16 one inch slices and place in 9x13 inch buttered pan. Let rise in a warm place until doubled, about 45 min. Meanwhile, preheat oven to 350 degrees. Bake in a preheated oven for 15-20 min. While rolls bake, make frosting. Remove rolls from oven and top with frosting.

Buttermilk Syrup

2008-10-05T21:08:00.003-06:00

This is soooooo good. It is similar to the syrup they serve at Kneader's (if you've never been, you must go for breakfast! Tomorrow! Order their french toast. You'll die of awesome flavor.)

1 1/2 c sugar (I made it with white sugar, but I think I'll try it with brown sugar next time)
3/4 c buttermilk
1/2 c butter
2 T corn syrup
1 t baking soda
1 t vanilla

Combine all ingredients except vanilla and boil for 5 minutes. Add vanilla. Use larger sauce pan because the soda makes it frothy while cooking. You do not need to stir constantly. This is great over ice cream.

Chicken and Dumplings

2008-10-05T20:28:00.004-06:00

Yum! This is a perfect cool-weather meal.

2-4 chicken breasts
2-4 T oil
1 small onion
4-6 T flour
2 cans chicken broth
1 c chopped celery
1 c chopped carrots
1 c corn (optional)
1 c green beans (optional)
1/2 t thyme
1 bay leaf
Salt & Pepper to taste

Dumplings

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup plus 3 tablespoons half-and-half

Heat oil and add chicken. Brown chicken on each side. Set aside (chicken will finish cooking later). Add diced onion, cook until transparent. Sprinkle flour over onion. Slowly stir in chicken broth. Bring to a boil until slightly thickened. Add veggies. Cut chicken into halves or quarters, add to broth. Add more broth if it is too thick. Flavor with salt, pepper, thyme, and bay leaf. Bring to a boil.

Make dumplings while chicken is cooking: Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended.
With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 9 minutes. Uncover and cook until dumplings are done, about 3 minutes more. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf.

Pumpkin Apple Stuesel Muffins

2008-10-03T13:57:00.002-06:00

2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
2 large eggs
1/4 cup vegetable oil
2 cups apples, peeled, cored and finely chopped
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter or magarine

For Muffins: Preheat oven to 350º F. Grease or paper-line 24 muffin cups. Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples. Spoon batter into prepared muffin cups, filling 3/4 full.

For Struesel Topping: Combine sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly. Makes 24 muffins.

Orange Rolls

2008-10-02T10:18:00.003-06:00

I posted this recipe on my blog last year, and then I made Orange Rolls again this year. A bunch of you requested that I post this recipe on here, so here it is! Better late than never, right? The rolls are a little time consuming (letting the dough rise), but a lot easier to make than I thought. I'm not sure how easy this recipe is to read if you've never made them, so I'm putting a few pictures of the process.

Orange Rolls

1 Tbsp Yeast
1 Cup Warm Milk
1/4 Cup Warm Water
3/4 tsp Salt
1 Tbsp Sugar
2 Eggs Beaten
1/2 Cup Melted Butter
4 Cups Flour
1/2 Cup Sugar

Combine 1 Tbsp yeast, 1 Tbsp sugar, and 1/4 cup warm water in a small bowl. Mix; set aside for 10 minutes. In large mixing bowl, combine warm milk, melted butter, sugar, salt, and beaten eggs. Add yeast mixture; stir. Add flour, 1 cup at a time (if dough is too sticky, add a little more flour). Knead for 5 minutes. Let raise for 2 1/2 hours. Divide in half. Roll like cinnamon rolls using filling recipe. Place each roll in greased cupcake tin. Let rise until double in bulk. Bake at 375 for 15 minutes. Makes 24 rolls.

For Filling:

1/2 Cup Sugar
1/3 Cup Melted Butter
1 Orange Peel, grated fine

Note: I do not put any kind of topping or glaze on them after they are finished. They are sweet enough (in my opinion) with out one :)

The dough rolled out with the filling sauce spread on it.

The rolls all rolled up (roll them just like you would roll cinnamon rolls), and half way done cutting (tip: use a string to cut them, it's the easiest way!). Each roll (there will be 2 total) will yeild a total of 12 rolls, making 24 total.

These are the cut up rolls put in the pans to rise. Notice half of my rolls aren't in muffin tins... apparently I only own enough muffin tins to hold 12 rolls. More muffin tins are on my shopping list :) However, the rolls in the circle pan turn out just as good as the ones in the muffin tins.

The finished product... delicious. Pictures don't do them justice.

Pumpkin Chocolate Chip Cookies

2008-10-02T10:14:00.001-06:00

Does anything else sound more delicious this time of year? I think not. I was given this recipe from my friend Brandon's mom when I got married, and this was my first time trying it out. I should've tried it sooner because these were honestly the best pumpkin chocolate chip cookies I've ever tried before. And (bonus!) they were easy too.

1 can pumpkin (15 oz can)
2 tsp. soda
4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
4 C flour
2 C sugar
2 eggs beaten
2 Tbsp. milk
1 C oil
2 tsp. vanilla
1 C nuts (optional)
1 6 oz. pkg. chocolate chips

Mix the dry ingredients first (flour, sugar, baking powder, baking soda, salt, and cinnamon). Add all the wet ingredients (pumpkin, milk, vanilla, eggs, and oil) and mix well. Add chocolate chips (and nuts, if you are using nuts). Drop by teaspoonfuls on cookie sheet and bake at 350 degrees for 14 minutes. These are very moist cookies.

Best Chocolate Chip Cookies

2008-09-24T07:13:00.004-06:00

My friend, Kendra, gave me this recipe. I'm not sure if I was just out of the loop, but my chocolate chip cookie recipe was not nearly this good. You all for sure need to try this recipe out!

Makes 4 to 5 dozen.

Cream together:
2 cups Crisco
1 1/2 cup brown sugar (packed)
1 1/2 cup sugar

Add to above:
4 eggs
2 tsp vanilla

Add to above:
2 tsp salt
2 tsp baking soda
5 c. flour (I don't always put this much. I just add until it doesn't stick to my finger.)

Add chocolate chips

Bake at 350 degrees for 8-10 minutes. I only cook them 8 minute, because I like them SUPER soft! Mmmm.... Oh, and I don't usually add chocolate chips. They are yummy enough without them! ENJOY!!

Yummy Chicken Rice Bowl

2008-09-24T07:00:00.005-06:00

I made this for the first time last night and it was super yummy! The three ingredients above are the key to the yummy taste! This is for sure going to become a regular in our household!

Serves: 4

4 medium boneless skinless chicken breasts, cut into strips
1/4 cup Kraft Asian Asian Toasted Sesame Dressing
1/4 cup orange juice
3 to 4 cups frozen stir-fry vegetables (just put in as much as you like)
3 to 4 cups hot cooked long-grain rice (again... as much as you would like)
1/4 cup chopped peanuts

Heat large skillet on medium-high heat. Add chicken; stir-fry 5-7 minutes. or until cooked through. If you would like to add a little kick then add 1/2 tsp of crushed red pepper (Cayenne Pepper). I don't like really hot things, but I loved the little bit of a kick the Cayenne pepper added!

Stir in dressing and juice. Bring to a boil. (The recipe calls for 1/4 cup of both liquids. Next time I will do 1/3 cup of both though. I would have preferred more dressing, so there was some on my rice. So, adjust this to your preference.) Add vegetables; cook 5 to 7 minutes or until heated through, stirring occasionally.

Serve over rice. Sprinkle with nuts.

White Chocolate Popcorn

2008-09-10T21:25:00.004-06:00

I know, it sounds like a strange combo right? Trust me it's so good!

AIR Pop 8-10 cups of Popcorn
Spread pop corn out on cookie sheets.
Melt one bag of Nestle's White Chocolate Chips in a double-boiler (make sure it's real chocolate, not that fake stuff)
Drizzle over popcorn and lightly toss till coated.

It looks just like regular popcorn, but YOU WON'T BELIEVE HOW IT TASTES!!

Total time for making this was like 5 minutes. Super easy & yummy!

I made this for my YW tonight for and they ate it up!!

Cream of Chicken Soup

2008-09-10T15:39:00.003-06:00

While planning my weekly menu, I decided that I would make a home made version of cream of chicken to keep in my freezer to use instead of the canned stuff. And surprise surprise! Cream of chicken soup can be edible by itself! I got the original recipe here, but since I changed it, I'll post my variation:

2 cups milk
2 cups chicken stock
2 tablespoons all-purpose flour
2 tablespoons butter
2 cups finely chopped, cooked chicken meat
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

Make a white sauce of milk or cream, flour, and oil. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.

If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.

Honey Mustard Salad Dressing

2008-09-10T15:34:00.003-06:00

I bought a huge amount of greens from Costco the other day and quickly tired of the dressing we had in our fridge. I searched the web for an easy home made dressing and found this on allrecipes.com. It is seriously delish! I find myself eating huge amounts of salad just as an excuse to load up on the dressing.

3/4 cup mayonnaise
2 tablespoons sugar
2 tablespoons honey
1 tablespoon prepared mustard
1 tablespoon vinegar
1 tablespoon chopped onion
1/4 cup vegetable oil
1 tablespoon minced fresh parsley

In a blender or food processor, combine the first six ingredients. Slowly add oil; process until smooth. Stir in parsley. Cover and chill for at least 1 hour. Can be refrigerated for up to 1 week.

Graham Crackers

2008-09-09T18:36:00.002-06:00

3/4 C whole wheat or graham flour
1 1/2 C flour
1/2 tsp salt
1 tsp baking soda
3 Tbl water
1/2 C brown sugar
1 tsp cinnamon
1/2 C shortening, margarine or butter
1/4 C honey, warmed

In a medium-size bowl, combine flours, salt, baking soda and brown sugar, and cut in shortening or margarine. Combine water and honey and add to dry ingredients. Blend well. Roll out half the dough on an ungreased cookie sheet to 1/4 inch thick. Prick dough with a fork. Repeat with remaining dough. Bake at 375* for 8-10 minutes or until golden brown. Remove from oven and cut into squares (we use a pizza cutter). Cool.

Not only is this a good food storage recipe, but these are fun to make with kids and super yummy! It makes quite a few so just freeze some of the extras for later!

Solid Peanut Butter Cups

2008-09-07T14:23:00.007-06:00

Whos in the mood for chocolate peanut butter goodness? You will be when you eat these. Recipe and photo courtesy of this awesome recipe site.

12 ounces melted chocolate (I used 9 ounces semi-sweet squares and 3 ounces white chocolate squares)
1 cup creamy peanut butter
1/2 cup confectioner's sugar
1/2 teaspoon vanilla

Melt chocolate according to package directions, taking care not to overheat. I melted the semisweet and white chocolate separately and then mixed together. To melted chocolate add peanut butter, sugar and vanilla. Mix well. Spoon or pipe (I used a decorating bag with a large round tip) chocolate mixture into small baking cups. Refrigerate until set. Enjoy!

I made these yesterday, they are gone....all gone. So good!

Sesame Chicken

2008-08-21T07:27:00.003-06:00

I found this recipe a few weeks ago and it is SO good. Seriously, it's yummy. It takes a little time to prepare, but it's not bad at all. And it's totally worth it. It's even earned itself a place on my list of weekly rotated meals, haha. It's a must try!

And for the record, I never marinate the chicken. Just an extra step I don't have time for. I tried it once, and I couldn't tell much of a difference, so feel free to omit that part of the recipe if you want. Instead of marinating, I just throw some salt and oil on the chicken. Also, I don't always have the scallions and sesame seeds so they don't get used half the time either.

Ingredients:

2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)

Marinade:
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)

Batter:
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil

Sauce:
5 tablespoons honey
4 tablespoons sugar
salt (to taste)
4 tablespoons ketchup
2 tablespoon white distilled vinegar
a sprinkle of ground black pepper

Cooking Instructions:

Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.

Step 2: Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.

Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown)

Step 4: In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.

Step 5: In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

Karen's Alfredo

2008-08-18T16:39:00.001-06:00

This is my mom's creation, and always a big hit. Here's her original recipe, but I only need half for my family.

1 stick butter
1 1/2 pkg. low fat cream cheese
1-2 tsp crushed garlic, to taste
up to 3 c. fat free half and half
3 oz parmesan cheese

Make it like a white sauce. Melt butter in saucepan over med/high heat. Add cream cheese, cut in small pieces a little at a time. Add garlic, heat and stir until smooth. Slowly add cream and parmesan cheese, constantly stirring. Cook about five minutes.

Even with the low fat cream cheese and fat free half and half, this is an awesome sauce. Serve over whole wheat pasta to alleviate any guilt may feel. :)