triedandtrues

Chicken Pasta Bake

2010-04-19T19:26:00.000-07:00

I found this recipe here. But I altered it to our liking- changes are in parenthesis. Our whole family chowed down. It's like a chicken version of Company Casserole. Yum.

8 oz. penne pasta
1 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts (used leftover shredding chicken)
1 tsp. Italian seasoning (didn't add because I used tomato, basil and garlic spaghetti sauce and italian style tomatoes)
1 28 oz. jar spaghetti sauce
1 14 oz. can diced tomatoes, drained
1 3 oz. package cream cheese
2 cups fresh baby spinach, washed and patted dry with a paper towel (no spinach on hand, didn't add this)
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese (husband hates Parmesan, so didn't add this)

Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with nonstick spray.

Cook pasta according to package directions for "al dente." Drain. Pour into prepared baking dish.

Heat oil in a large saucepan or dutch oven over medium-high heat. While oil is heating, cut chicken breasts into bite-sized pieces. (used leftover shredded chicken)

Brown chicken in oil. Add Italian seasoning, half of the spaghetti sauce and the drained tomatoes. Let simmer 2-3 minutes.

Cut cream cheese into small chunks. Add to chicken and tomato sauce mixture. Simmer until cream cheese is melted.

Stir in spinach. Cook another minute, until spinach wilts slightly. (skipped this step)

Pour chicken mixture over pasta. Top with one cup of the shredded mozzarella. Top with the remaining spaghetti sauce, remaining mozzarella and Parmesan cheese.

Bake, uncovered, 20 minutes, or until bubbly.

Chocolate Chip Cookies

2010-02-17T13:44:00.001-08:00

Originally found here. The best chocolate chip cookies EVER. I always get compliments when I make these. Always.

1 cup butter (softened)
1 cup brown sugar
3/4 cup sugar
2 eggs
1 Tbls. vanilla
3/4 tsp. baking soda
3/4 tsp. salt
3 cups flour
1 package Ghirarrdeli Milk Chocolate Chips
1/2 bag Ghirarrdeli Semi-Sweet Chocolate Chips

Cream butter and sugars. Add eggs and vanilla. Then add dry ingredients. Mix in chocolate chips. Bake at 350 for 11 minutes. Cookies might not look done but take them out anyways. Let them sit on pan for a few minutes before placing on cooling rack.

Chicken Enchiladas

2010-02-17T13:42:00.001-08:00

The enchiladas that I grew up on. That my family LOVES. That Julia has requested 3 years in a row for her birthday dinner. I think my mom got this recipe from my Aunt Cindy originally.

3 chicken breast, cooked, shredded
¾ c. sour cream
1 can cream of chicken soup
1 c. milk
¾ c. salsa
12 corn tortillas
2 c. shredded cheese

Mix soup, milk & salsa. Heat in microwave on medium heat, 3 minutes. Add sour cream, heat 1 minute. Heat tortillas by wrapping 4 at a time in wet paper towel and heating in microwave for 1 ½ mins. Take 1 tortilla & place in greased 9x13 pan. Put 1 ½ Tbsp. chicken, 1 ½ Tbsp. cheese, 2 Tbsp. soup mix in the middle and roll up placing edge on bottom of pan. Reserve about 1 c. soup mix and 1 c. cheese to cover entire casserole. Bake at 350F for 30-40 mins or until bubbly (may be covered for more moist enchiladas).

Taco Bake

2010-01-27T18:01:00.000-08:00

I found this recipe in the amazing {ward} cookbook I bought from Heidi a couple of years ago.
Another SUPER easy meal but my family loved it. Again, picture next time.

Brown 3/4 - 1 lbs. ground beef with onions, salt and pepper.
Once browned, add 1 can tomato soup
1.5 cups salsa (or more to taste)
1 cup shredded jack cheese ***I used mild cheddar instead (what I had on hand)
1/2 c. milk
8 corn tortillas (cut into 1 inch squares).

***After mixing it all together, I let it come to a boil and then simmer for about 5 mins so that the tortillas would soften. I have another recipe similar to this and that's what it calls for. It wasn't in this recipe but that's what I did.****

Mix well, pour into casserole dish. Sprinkle with cheese. Bake at 350 for 20-25 minutes, until cheese is bubbly on top. Serve with sour cream, guacamole, tomatoes, lettuce and tortilla chips.

Quick and Easy Green Chile Chicken Enchiladas

2010-01-27T17:44:00.000-08:00

I happened to have green chile sauce on hand and just googled "chicken enchiladas with green sauce." I found this recipe here. My notes are next to the recipe. This was super duper easy and a crowd pleaser. It tasted more authentic then my other chicken enchilada recipe (though we all love that one too- one can never have too many variations of enchiladas, right?).
Picture next time, promise.

Ingredients

4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese ** I used medium cheddar cheese***
1 (8 ounce) container reduced fat sour cream*** I used the real deal, not reduced fat***

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. ***I'd never done this before but it was easy and fun....totally added an authenic-ness to the meal****
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Frosted Pumpkin Cookies

2009-10-05T08:56:00.001-07:00

Fall brings out the baker in me. I love being inside baking something yummy when it's a tad cooler outside (since it doesn't get very cold here in So Cal). I found some canned pumpkin at the grocery store and knew I wanted to make something pumpkin-ish. I found this recipe here.

1 1/2 cups packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup pumpkin seeds or chopped pecans ***didn't add as many pecans, not big nut lovers in my home (though I LOVE them)
chopped pumpkin seeds ***I didn't add these***
Cinnamon Frosting
3 cups powdered sugar
1/4 cup butter, softened
1/4 teaspoon ground cinnamon
3-4 tablespoons milk
Directions
Heat oven to 350F degrees.
Mix brown sugar, butter, and shortening in large bowl. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pumpkin seeds.
Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheet; flatten slightly.
Bake 12-15 minutes or until almost no indentation remains when touched in the center. Remove from cookie sheet. Cool completely on wire rack. Frost cookies with Cinnamon Frosting. Sprinkle with additional chopped pumpkin seeds.
Cinnamon Frosting: Mix all ingredients until smooth and spreadable.

Yummy fall treat!!

Mixed Blessings

2009-10-05T08:48:00.001-07:00

I saw this recipe in one of my favorite cookbooks and thought it'd make the perfect snack during conference. I was right. It was a huge hit!! And it made the house smell fabulous.

6 c. popped corn (this is one bag- learned that the hard way after I popped 3!!)
2 c. chow mein noodles
5 Tbsp. butter
3 Tbsp. sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 (6 oz) can honey roasted peanuts or almonds **I used almonds, I LOVE almonds***
1 c. Craisins

In a large pan (I used 9x13) combine popcorn and chow mein noodles. In a saucepan, melt butter and sugar. Stir in vanilla and cinnamon. Pour over popcorn and chow mein noodles and toss to coat. Bake at 250 for 1 hour, stirring every 20 mins. Stir in almonds and Craisins. Spread on waxed paper to cool. Store in airtight container. Makes about 10 cups.

Best Lemon Blueberry Bundt Cake

2009-07-15T09:20:00.000-07:00

My Drew insisted that we get blueberries at the grocery store last week. But then, being the 3 yr old that he is, wanted nothing to do with them once we were home. What's a girl to do? I also had lemons that needed to be used....so I found this recipe and went for it:
Found here.

Ingredients
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk ****didn't have buttermilk- substituted it with this: 1 tbsp lemon juice + low-fat milk to make 1 cup & let stand for 10 minutes = 1 cup low fat buttermilk***
1 1/4 cups blueberries, tossed with
1 tablespoon flour
Glaze
1 1/2 cups confectioners' sugar
8-10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (to garnish)
Directions
Heat oven to 350°F Butter a 12-cup bundt pan.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

YUM!

Zucchini Cookies

2009-07-08T13:40:00.000-07:00

Since I started dieting I haven't had too many treats. I went on the hunt yesterday to find good, healthy alternatives. In my search I found this recipe. The disclaimer is- nothing tastes better than my favorite chocolate chip cookie recipe (and I don't even like chocolate). But this is definitely a good alternative. And the kids loved them!!!

Note- I didn't add the walnuts or raisins because I knew my kids wouldn't eat them. But I definitely will next time (for me ;). I think craisins would taste good here too.

106 calories per cookie

1 c butter, at room temp
1 1/2 c sugar
2 large eggs
1 tsp vanilla
2 c. grated zucchini
2 3/4 c. all purpose flour
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 c walnuts, chopped
1 c. semisweet chocolate chips
1/2 c raisins
1 c sweetened flaked coconut
Preheat oven to 350. In a large a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon and salt. Add to zucchini mix. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 mins. Transfer to a rack to cool. Repeat with remaining dough.

Spaghetti Pie Ole

2009-06-25T07:52:00.000-07:00

I found this recipe here and tweaked it a bit. It was super good. Everyone in my family loved it!
With the cumin it has a bit of a spanish taste to it (hence the name Spanish Pie Ole).

7 ounces spaghetti, uncooked
1 egg
1 teaspoon salt
1 1/4 teaspoon garlic powder
1 1/3 cup Monterey Jack cheese, or cheddar, shredded ***I used cheddar***
1 pound lean ground beef
1/2 teaspoon ground cumin
10 ounces canned chopped tomatoes with chili, undrained **** instead of this I used spaghetti sauce*****
3/4 cup sour cream
Directions:
Preheat oven to 350°F. Cook pasta according to package directions and drain. Whisk together egg, half the salt, 1/4 tsp. garlic powder and 1/3 cup cheese. Add pasta and toss. Arrange in 9 inch pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add ground beef and brown 4-5 minutes, breaking up into 3/4 inch crumbles. Pour off drippings. Season with remaining salt and remaining garlic powder. Add cumin and stir in tomatoes (I used spaghetti sauce here). Bring to a boil and cook 3-5 minutes or until liquid is almost evaporated, stirring occasionally. Reserve 2 Tbs. beef mixture for garnish. Stir sour cream into remaining beef and spoon into pasta shell. Place remaining cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese and bake 15 minutes or until heated through. YUM!!!

Easy Chocolate Caramel Ice Cream Bars

2009-05-01T09:40:00.001-07:00

This is soooo super yummy and sooo super easy.
Go make it. And thank me later. :)

16 ice cream sandwiches
6 oz. caramel ice cream topping
12 oz. Cool Whip
2 large Heath Bar candy bars, finely chopped

In a 9x13 pan, place ice cream sandwiches in a single layer. Pour caramel topping over the top (microwave for a few seconds if it's not pouring out easily). Spread Cool Whip over top. Sprinkle Heath bar crumbs over the top- I used my mini food processor to chop my Heath bars up; took 10 secs and worked like a charm. Cover with foil. Freeze for several hours. Thaw for 5-10 minutes before serving.

Corn Salsa

2009-05-01T09:36:00.000-07:00

Admittedly not the best picture. But this stuff is GO-OD!

1 (15 oz.) can black-eyed peas drained

1 (15 oz.) can white shoepeg corn drained

4 green onions, sliced

5 med. roma tomatoes, chopped
2 avocados, chopped

1/2 bunch cilantro, chopped (opt)

olives, chopped (opt- I chose not to use them)

1 pkg Good Seasons Italian dressing mix, made according to directions

Combine all ingredients with dressing. Chill.
And that's it. Serve with chips.

Au Gratin Broccoli and Cauliflower

2009-04-09T18:42:00.000-07:00

My husband hates vegetables. I have to act more like his mom at the table than a mom to my 3 kids when it comes to vegetables. He would tell you otherwise, but it's true.
I spotted this recipe today from the Sister's Cafe and it looked great. I'm always on a hunt to serve up veggies in a different way. Even Josh loved this!!!

16 oz fresh broccoli and cauliflower florets
1/2 cup reduced-fat mayonnaise
1/2 cup shredded Sharp Cheddar cheese *I used mild, didn't have sharp
1/2 cup shredded Parmesan cheese
3 green onions, sliced *I didn't use green onions
1 clove garlic, minced
1 T Dijon mustard
1/8 tsp ground red cayenne pepper
1 T Italian-seasoned breadcrumbs
1/4 tsp paprika
Preheat oven to 350 degrees. Stir together mayonnaise, cheddar cheese, parmesan cheese, green onions, garlic, mustard and red pepper; set aside. Cover and steam florets 6-8 minutes until crisp tender. Drain well. Arrange florets in baking dish. Spoon cheese mixture over florets. Sprinkle with breadcrumbs and paprika. Bake 20-25 minutes or until golden brown.

Saturday Meatloaf

2009-04-09T18:39:00.000-07:00

Another version of meatloaf. From the ward cookbook. With a sweet taste (from the sauce). Good stuff!

1 1/2 lbs ground beef
2/3 c. dry bread crumbs
1 c milk
2 eggs, slightly beaten
1/4 c. onion, chopped
1 tsp salt
1/8 tsp pepper
1/2 tsp sage
Catsup sauce

Combine all ingredients except sauce. Shape in loaf pan. Spread with catsup sauce. Bake 1 1/4 hours at 350.

Catsup sauce:
6 Tbsp. brown sugar
1/2 c. ketchup
1/2 tsp nutmeg
2 tsp. Dijon mustard

Almond Poppyseed Bread

2009-04-01T09:38:00.000-07:00

Not a great picture- my kids mauled it this morning.

I needed something yummy for my visiting teaching sisters and home teaching families (nothing quite like waiting til the very last day right?). I found this recipe from Our Best Bites. It is SO good. And I had enough for 5 mini loaves and a square cake pan (pictured above & not ideal for bread but it still tasted good ;).

Almond Poppyseed Bread

3 c. all-purpose flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring

GLAZE
3/4 c. white granulated sugar
1/4 c. orange juice **I didn't have straight o.j., I used concentrate & added more water; still good***
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring

Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them).
When done, place on a cooling rack for 10 minutesand then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.

Cinnamon Cake

2009-03-19T14:41:00.000-07:00

Made for dessert the other night. Super duper moist. My only afterthought would be to add a yummy sauce on top. Like a cream cheese/powdered sugar type sauce.
1 box yellow cake mix
1 (5 oz) pkg instant vanilla pudding
3 T. flour
1 c. sour cream
1/4 c. oil
3/4 c water
4 eggs
1/2 c. sugar
4 tsp. cinnamon

HAND MIX THIS. Don't use an electric mixer!!!
Mix together cake mix, pudding and flour. Add sour cream, oil and water. Add eggs last, one at a time. Blend well. Mix sugar and cinnamon in small bowl and set aside. Spray bundt pan welll with cooking spray. Sprinkle 1/3 of cinnamon/sugar mix on bottom of pan. Next, pour 1/2 cake batter, spreading evenly over pan. Then sprinkle another 1/3 of the cinnamon/sugar mix and the last 1/2 of cake batter. Finish with latst 1/3 of cinnamon/sugar mix. Bake at 350 for 45-50 mins (I had to bake mine for more than an hour. But it came out perfect.)

Maple Salmon

2009-03-19T14:35:00.000-07:00

My husband likes fish. Me? not so much. Love sushi but not fish- go figure (I really like spicy mayo and eel sauce to dip into that could be why I like sushi).
Josh wanted salmon when we were at Costco on Sat so I went for it. I knew my dad used to barbacue salmon with lemon. That's all I knew about it.
When I finally decided to make it, I had no lemons. Oops. So I found this recipe in a ward cookbook and went for it.
My youngest ate every last bit and he's picky. I liked it. It was good and EASY.
Enjoy!
1/4 c. maple syrup
2 T. soy sauce
1 clove garlic, minced
1/4 tsp. garlic salt
1/8 tsp. ground black pepper
1 lb. salmon

In a small blow, mix all ingredients minus the salmon. Place the salmon in a shallow baking dish and coat with the mix. Cover dish and marinate in the fridge for 30 mins, turning once. Preheat oven to 400 degrees. Bake salmon for 20 mins or until easily flaked with a fork.

Asian Salad

2009-02-23T11:48:00.000-08:00

I found this recipe here and made it for our frugal Enrichment night. It was a hit- everyone especially loved the dressing. I love Prudence Pennywise because not only does she share great (healthy) food but she does it on a budget and gives some great tips. I would've never thought to make the crispy won ton strips myself but it's so easy and cheap! Do it!

8 fresh won ton or 6 egg roll sheets
cooking spray
1 tablespoon sesame seeds
8 cups chopped romaine lettuce
2 cups chopped cooked chicken
1 large orange, peeled, or canned mandarin oranges
1 large avocado, peeled, pitted and chopped
1/2 cup chopped cilantro
4 green onions, cut into 1 inch pieces
1/3 cup roasted salted peanuts
Ginger Soy Dressing: Recipe Below
Preheat oven to 425 degrees. Coat won tons with spray and cut into strips. Bake on foil lined cookie sheet until crispy, turning once, about 8 minutes; sprinkle with sesame seeds. On serving plates, layer greens, chicken, oranges, avocado, cilantro, scallions, peanuts, and won ton strips. Drizzle with dressing and serve.
Ginger Soy Dressing:4 tablespoons rice vinegar4 tablespoons sugar2 tablespoons soy sauce1 generous teaspoon grated fresh ginger, or 1/4 teaspoon dried ginger2 tablespoons canola oil1/2 teaspoon black pepperpinch of saltWhisk all dressing ingredients in a small bowl.

**I didn't add the roasted peanuts that night for fear of someone having a peanut allergy. But I will when I make it for my family. And I'll take a picture next time or you can just go look at hers and drool. ;)

Specific Details

2009-02-20T13:20:00.001-08:00

I'm glad that there are people out there that want the cookbook. YEAH!
I have more specific details.

I went to the post office just to weigh the book and it is

just barely over a pound.
Which means it's more expensive than I thought to ship it.
Under a pound is way cheaper. Darn it!
For media mail it will be $4.50 to ship (can take 2 weeks).

For Priority it's $5.75.
I even went to our UPS place and it wasn't any better.

SO- if you still want one,
they will be $8.50 + $4.50= $13.00
or $14.25 to get it to you quicker.
I can send you a paypal email

and ship it out asap.

I think they are worth it. But I am a bit biased.
I wouldn't want anyone to be bummed out by it.

What I thought was going to be simple and cheap,
isn't so much.

Email me or comment below.
Thanks to everyone who contacted me!!

Throwing it out there

2009-02-18T13:15:00.000-08:00

I'm not sure if anyone even checks this blog anymore....I've neglected it terribly.
But I have a bunch of ward cookbooks that we (meaning our RS) needs to get rid of. They are 3 ringed, nice & chalk full of recipes. They cost $8.50 + shipping (not much but I need to figure it out). Anyone interested? We over ordered them and are left with lots.
They are great books. Not to toot my own horn but I was in charge of this project towards the end (got called to be RS Enrichment leader amidst the making of the book) and it turned out nice after a ton of work. They come from an actual cookbook press and have some seriously good recipes (including a bunch from my tried and trues ;).
If you are interested, email me and we can take it from there.

And I'm back...

2009-01-22T19:45:00.000-08:00

So last time I said I was done hibernating...I guess I wasn't. This time, it's for reals.
I'm back to cooking. And it feels good.
I'm trying out some new stuff.

Tonight I made these recipes from The Pioneer Woman Cooks (HUGE fan of hers):
she has pictures on her blog so I won't post any here- plus we all ate it too fast to take a pic!
Try these ones out. She was right- these two dishes go perfectly together. Yum. Yum.

Fluffy New Potatoes
9 or 10 medium to large new potatoes
2 tablespoons olive oil
½ cup sour cream
4 ounces cream cheese, softened
1½ cups grated Monterey Jack cheese
1 tablespoon chopped chives
1 garlic clove, pressed
Salt and pepper to taste
Preheat oven to 400 degrees.
Rinse and dry the potatoes, then place them on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. Bake for 35 to 40 minutes, or until the potatoes are tender. Set aside for 15 minutes.
Place the sour cream, cream cheese, Monterey Jack, chives, garlic, salt, and pepper in a mixing bowl. Cut each potato in half lengthwise.
With a spoon scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a fork, gently mash the ingredients together until fluffy and smooth. Spoon the mixture back into the potato shells.

Bake the potatoes in a 375 degree oven until thoroughly warmed through. The potatoes will soften, “melt”, and fill the potato shells as they bake. It took mine about 20ish minutes- I just watched them.

Ranch Style Chicken

Boneless, Skinless Chicken Breasts
Thick cut bacon
Bacon grease
HoneyDijon Mustard
Lemon juice
Paprika
Crushed Red Pepper (optional)
Sharp Cheddar Cheese
Canola oil
To begin, mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey. Add juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy.
Whisk it together until smooth.
Next, rinse the chicken breasts under cool water and pat them dry.
Pound the chicken breasts so they have a more uniform thickness, which means they’ll cook more evenly and won’t be dry around the edges.
Place one chicken breast between two sheets of waxed paper…
Lightly pat the waxed paper so it adheres to the chicken. With a mallet or a rolling pin (you can also use a heavy can!) lightly pound the chicken breast so that the thickness is uniform. By the time it all evens up, it’s usually around 1/2 to 3/4″ thick.
Next, just add all the chicken to the bowl with the marinade. You’ll want to cover this with plastic wrap and let it marinate in the fridge for at least an hour.
While the chicken is marinating, go ahead and fry up some bacon:
any kind of bacon will do; just keep in mind that the bacon will eventually go into the oven, so you don’t want to get it too crisp in the skillet.
Next, and this is important, reserve 1/4 cup of the bacon grease, and go ahead and clean out the skillet. Otherwise, it’ll get too smoky.
When you’re ready to prepare the chicken, preheat the oven to 400 degrees.
Remove the chicken from the fridge and pour off excess marinade into the sink. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high to high heat. (We want to sear the chicken, not cook it completely.) When the grease is sufficiently heated, add a batch of chicken to the skillet. Don’t overcrowd the skillet—just 3 pieces is usually enough.
Watch the chicken, and when it starts to get brown/black on one side…
Flip it to the other side. Cook just until brown/blackish areas appear. Each side should cook for a maximum of 1 to 1 1/2 minutes.
Repeat with all the chicken breasts, then set them on a large baking sheet. If you look a little closer, you’ll notice the chicken is definitely not fully cooked.
Go ahead and throw the pan of chicken into the hot oven for about ten minutes to continue cooking. Then remove the pan from the oven…
And lay a couple of bacon slices over each chicken breast.
Next, grab some grated sharp cheddar and sprinkle it over the top as generously as you’d like.
Just return the pan to the oven for an additional five minutes, or until cheese is melted and bacon is sizzling.
Then serve immediately…

Next I plan to make these recipes. I'll let you know how they go.
Oh and I also made these but made them cookies instead of bars. Really good.

Summer Hibernation Over

2008-11-09T09:22:00.000-08:00

I'm coming out of my long summer hibernation to finally post to this blog. Sorry for the months off. I don't know what my problem was. Oh wait, I really didn't cook over summer (I KNOW!). Unless you consider quesadillas and hot dogs cooking. Swimming lessons messed everything up. Anyway, I am back.
If you care to know what I will be cooking-
go here
here
here
or here.

I also recently was in charge of finishing a ward cookbook. A nice, 3 ring binder one from a press. It turned out well. So I want to start cooking at least one recipe a week from it. I will post the (good) results here. Until then- send me your tried and trues to test.

Easiest dessert ever

2008-08-18T21:15:00.000-07:00

Finally getting back into a routine around here. I'll be posting like crazy so keep checking back. I'm in the process of finishing our ward cookbook and I have so many recipes to post!

I originally heard about this from my sister but then my friend Tara reminded me about it (ages ago) and I did it tonight for FHE. It's the easiest cobblerish recipe you will ever ever find. But still so good.

1 stick of butter/margarine

1 box white cake mix

1 can large cherry pie filling (could use anything)

Melt the butter. Mix with cake mix. Put pie filling in 9x13 pan. Top with cake crumb mix. Bake at 350 for 30 mins.

Top with ice cream or whip cream.

Sweet n Sour Chicken

2008-08-18T00:17:00.000-07:00

This recipe comes from my Aunt Lisa and is one of Josh's very favorites. I'm planning on making it sometime this week so look for a pic.

2-3 chicken breasts
1 white onion
1 green bell pepper
1/2 c. ketchup
1 tsp. garlic salt
1 tsp. salt
1/2 tsp. pepper
5-6 tsp. Worchestichire sauce
2 c. pineapple juice
1 c. brown sugar
1/2 c. flour
1 can pineapple chunks

Saute onion and bell pepper. Combine ketchup, garlic salt, pepper, W.s. sauce, pineapple juice (reserved from can of pineapple chunks), brown sugar and flour in a separate pan and heat until thickened. Add sauted onion, bell pepper and pineapple chunks. Pour mix over chicken and place in oven at 350 for 1 to 1 1/2 hours til chicken is done. Serve over white rice.

Excuses..........

2008-07-31T14:59:00.001-07:00

Obviously I have not been on top of things this summer as far as cooking is concerned- with swim lessons every night (Mon-Fri anyway) I have resorted to easy. Soon swim will be over and school will back in session. Then I should be back in the swing of things (fingers crossed).
Last night I made the easiest pasta ever. Another one from the AG cookbook.
The kids scarfed it. It doesn't take a genius to make. And I'm almost embarassed to count it as a recipe (but they did, so why can't I?).

1 box gnocchi
1 jar marinara sauce (I used tomato and basil and it was really good, kind of pesto-ish)
1 c. heavy cream

Make the gnocchi according to the box. Heat marinara sauce in pan on stove. Stir in the whipping cream. Easy as that. I then topped it with mozarella cheese. Next time I will make it with chicken or shrimp.
What's your favorite easy recipe? Please share!

Easy kid desserts

2008-07-29T07:14:00.000-07:00

Got these recipes from the American Girl Mix-It Up Cookbook.

Soooooo easy and fun for kids.

Holding up our new favorite book

Here's what Julia thinks of the end result

Dessert Dominoes
1/2 package Keebler fudge graham crackers
1/2 cup melted white chocolate chips
skewers

Separate the cookies, melt chocolate (we did it in the microwave for 1 minute),
take the skewer and draw a line and dots to look like dominoes.
In the book they topped these laying in a circle onto a white cake. Super cute.

Last night we made the
easiest popcorn balls known to man.
Like rice krispie treats but with popcorn.
Have you tried them?

6 c. popped popcorn
3 Tbsp. butter
1 pkg marshmellows

Melt butter in a pan, add marshmellows,
take off stove, add popped popcorn. Stir.
Let sit until cold to touch.
Butter up your hands and form balls.

Mom's Pasta Salad

2008-06-23T12:50:00.000-07:00

We went to my mother-in-law's house last night for Sunday dinner. I was supposed to bring a salad but didn't have the ingredients for a green salad. So I decided to make my mom's pasta salad. It's always really good. Everyone likes it. It's easy. And it's great when it's 112 degrees outside. I didn't have the normal ingredients, so I fudged a little. It still tasted great. The recipe below includes approximations; make changes depending on your likes/dislikes.

1 box rotini noodles, cooked according to directions, drained (last night I used tri color but normal I just use the regular ones)

1/2 bag-1 bag frozen chopped broccoli (fresh can be used), cooked, cut into smaller pieces
2 tomatoes, diced (I used cherry tomatoes cut in half last night)
1 can sliced olives

1/2 bell pepper chopped (bigger chunks)
a few carrots diced
1-2 c. shredded cheddar cheese
1 bottle of your favorite Italian dressing (I usually use Wishbone)

After noodles have cooled down, throw all ingredients together. Chill- the longer the better- the Italian dressing soaks in over time. And you want the broccoli to be cooked but cold. I always add cheese after everything is cooled down because you don't want it to melt into the pasta.

What I'll be serving...

2008-06-13T13:56:00.000-07:00

*****Edit: The barbecue was a hit. My SIL and MIL ended up bringing over a bloomin onion maker and a deep fryer for the onion rings and here's how they turned out. They tasted divine. I made some fry sauce (mayo & ketchup mixed) to eat with them. YUM YUM. And we had Angel Lush for dessert. We were STUFFFFFFED.

For Father's Day this year I wanted Josh to feel extra special (first year without his dad) so I've set up a barbecue for him with his whole family. His favorite genre of food would have to be steak (ironically my least favorite) so I set out on a mission to find a good recipe for cowboy steak. I think I have a winner in this one. SO here is my Father's Day suggestion (NOTE- it is not tried and true yet):

Cowboy Steak & Onion Rings, found here
courtesy of Coyote Cafe

4 rib eye steak, 1 1/2 inch thick bone-in (or t-bone steaks)
4 onions, cut into rings, 1/8th inch thick
3 cups milk
3 cups flour
1/2 cup chili powder
2 tablespoons cornstarch
2 teaspoons cornstarch
3 teaspoons salt
3 teaspoons cumin
2 teaspoons sugar
2 teaspoons paprika (hot Hungarian is best)
vegetable oil(for deep frying the onion rings)
salt and pepper salt and pepper
Directions
Bring steaks to room temperature before grilling.
Soak onions in milk for one hour, drain.
In a large bowl or pie pan mix together flour, chili powder, cornstarch, salt, cumin, sugar and paprika.
Dredge onions in flour mixture, shaking off any excess.
Heat oil in a large heavy frying pan (cast iron works well) and heat to 360-degrees F.
Add onions in batches, cooking until golden brown --BE CAREFUL - they cook fast (30-45 seconds). Transfer onion rings to paper towels to drain off excess grease.
Meanwhile, season steaks with salt and pepper and place in a cast iron skillet over medium high heat. Cook about 7-10 minutes per side, pouring off excess fat before turning. Finish cooking steaks on the grill (or skip the frying step and just grill steaks to desired doneness (10 minutes per side).
Serve steaks with onion rings, baked potatoes and salsa, or as desired.

My in-laws are bringing other parts of the meal. But dessert will either be this or this.
What will you be serving?

Cheese Stuffed Chicken

2008-06-13T11:02:00.000-07:00

Another find from the ward cookbook my mom gave me for Christmas- gotta love those ward cookbooks. I made it for the first time last night and broke the cardinal rule of never serving something you haven't made before to company. I thought it tasted great. I did alter the recipe a bit. I'll put the exact recipe below and then my adjustments under neath.

4 medium chicken breast halves

3/4 c. shredded mozzarella cheese

1/2 c. crumbled feta cheese

1/4 c. chopped peanuts

1/4 c. bacon pieces

salt & ground black pepper

paprika

ranch dressing

Preheat oven at 350. Skin chicken, if desired. Using a sharp knife, make a pocket in each breast by cutting horizontally from side to side, leaving edges intact. In a bowl, combine mozzarella cheese, feta cheese, peanuts and bacon. Spoon filling into pockets, packing lightly (pockets will be full). Place chicken, bone side down, in a 3-quart rectangular baking dish. Lightly sprinkle chicken breasts with salt, pepper, and paprika. Bake, uncovered, for 50-55 mins. Drizzle ranch dressing over chicken breasts before serving.

Ok here's what I did different from the recipe:
*used boneless, skinless chicken breasts
*didn't cut slits, I flattened the chicken breasts and spooned the mix onto the chicken, then wrapped them and used toothpicks to hold them together. Put in dish seam side down.
*omitted peanuts (Josh doesn't like nuts)
*baked for only 47 mins.
*served with ranch-to dip in it- not drizzled

Beef Enchiladas

2008-06-03T22:09:00.000-07:00

One of Josh's favorites. I can't find the exact recipe so this is from memory. But I made them tonight and they were good!

3 Tbsp. chili powder
1 Tbsp. sugar
3 Tbsp. flour
2 Tbsp. vegetable oil

1 (15 0z) can tomato sauce
2 c. water
1 1/2 tsp. cumin
3/4 tsp. garlic powder

1 lb. ground beef
1 pkg. shredded cheese (I used Mexican mix tonight)
8-12 corn tortillas

Preheat oven to 325. Mix first 4 ingredients til smooth in pot. Add next 4. Bring to boil then reduce heat to simmer. Simmer while finishing other components.
Brown beef. Pour red sauce into bottom of 9x13 pan to cover.
Spoon beef into corn tortillas. Add cheese. Roll up. Place seams down. Then add remaining red sauce. Top with more cheese. Bake at 325 for 45 mins or until cheese is bubbly.
I serve this with sour cream on the side.

Cream Cheese Squares

2008-06-03T21:47:00.000-07:00

It's been awhile since I made these but they are super duper easy and really really good.

2 pkg. crescent rolls
2 (8 oz) cream cheese
1 c sugar
1 tsp vanilla
1/2 c melted butter
1/2 c sugar
1 tsp cinnamon

Preheat oven to 350. Spray 9X12 pan with Pam. Spread 1 pkg crescent rolls on bottom of pan, Mix both cream cheeses, 1 c sugar and vanilla. Spread over crescent roll. Layer the other crescent roll pkg over cream cheese. Spread melted butter on top. Mix 1/2 c sugar and cinnamon, sprinkle on top. Bake for 30 min. Let cool. Then refrigerate.

Next birthday party ideas...

2008-06-01T09:05:00.000-07:00

Aren't these the cutest cookies ever? I found a new blog- The Recipe Girl. Full of fun ideas and great recipes. Here's the link for these cookies with a tutorial and recipe.

And these would be great for a girl party (or boy). Here's the recipe.

Can't wait to try both ideas out!!
If you have cute party ideas,
link them to me in my comments.

Chicken- Chile Quesadillas

2008-05-31T16:27:00.000-07:00

Quick, easy- whole family loves it. I make it on our skillet. Umm umm good.

1 package flour tortillas for burritos
2 cups finely shredded Mexican cheese blend
2 cups shredded or finely chopped cooked chicken
1 can chopped green chiles
2 tablespoons butter or margarine, melted
1 cup salsa

1. Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.

2. Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.

Poppyseed Chicken

2008-05-31T15:11:00.000-07:00

Not for the anti-casserole person. This is indeed a casserole. One I happen to like. Pic next time.

2 cups cooked chicken, diced
1 (4 ounce) packet Ritz cracker
1 tablespoon poppy seeds
1 (10 1/2 ounce) can cream of chicken soup
1 1/2 cups sour cream
1/2 cup butter, melted

Combine chicken with soup and sour cream in a bowl.
In another bowl add crushed crackers and poppy seeds to melted butter.
Mix well.
Mix half of cracker mixture in chicken.
Put in casserole dish.
Spread remaining cracker mix on top.
Bake 30 minutes at 350 degrees.
Cover for first 15 minutes and then uncover for last 15 minutes.

Steak & Everything Sandwich

2008-04-23T19:54:00.000-07:00

NEW FAVORITE SANDWICH. Easy peasy and so good. I'm a sucker for Philly Cheesesteak sandwiches. This is a version of that. I found the recipe here. Yum yum yum yum yum yum (get the picture???).

Preheat oven to 325 degrees.

1 lb deli roast beef slices, chopped
8 oz cream cheese (use 1/2 to 3/4 or desired amount- 8 oz seems to be too much!)
1 small bell pepper, chopped
1/3 red onion, chopped
¼ cup chopped mushrooms
French bread or some other long loaf of bread
Swiss Cheese
Garlic salt

Cut bread in half in sandwich style. Butter both pieces of bread and sprinkle with garlic salt. Next layer both top and bottom with swiss cheese. Toast in oven until cheese has melted. While the bread is toasting, combine roast beef, cream cheese, bell pepper, red onion, and mushrooms in a pan and heat until cream cheese is melted. When bread and beef mixture are both finished, scoop beef mixture onto bread. Serve warm.Feeds about 4 adults. It also warms up nicely the next day for leftovers!

"Turkey Tetrazzini"

2008-04-23T13:09:00.000-07:00

I put it in quotation marks because I use chicken and whatever pasta I have (usually egg noodles or spaghetti but I'm sure most would work). So it's not really Turkey Tetrazzini- it's more ChickenWhateverNoodle. My mom used to make this after Thanksgiving with left over turkey. I've always loved it. Last night J (my by far pickiest eater) went back for seconds :)

Preheat oven to 400 degrees.

1/2 c. sliced mushrooms
1/2 c. sliced onions
1/4 c. margarine
1/4 c. flour

2 c. chicken broth
1 c. 1/2 & 1/2 (I've used milk before and it was fine, also used whipping cream it was great)
1 tsp salt

1/4 tsp pepper

1 8 oz pkg spaghetti noodles (or whatever you have), cooked, drained

3 c. cooked, diced turkey (I always use chicken except right after Thanksgiving)
1/2 c. shredded cheddar cheese

Lightly brown mushrooms and onions in margarine. Stir in flour. Cook until bubbly. Stir in the broth and cream. Add salt & pepper. Cook, stirring often until mix boils. Place a layer of noodles in a buttered 9x13 pan. Mix remaining noodles with sauce and meat. Sprinkle with cheese. Bake at 400 degrees for 20 mins or until bubbly.

This can be made ahead and refrigerated until baking time.

Chicken *Parmesan Bundles

2008-04-20T22:42:00.000-07:00

Yeah- another successful new meal to added to my favorites. Not too much work and it's good. I got the recipe here -again Kraftfoods is a great, quick, easy resource. If you haven't already, check it out.

4 oz. PHILADELPHIA Brick Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained ***I used a bit less
1-1/4 cups KRAFT Mozzarella Shredded Cheese, divided
6 Tbsp. KRAFT 100% Parmesan Grated Cheese, divided **I used fresh grated Romano
6 small boneless skinless chicken breasts (1-1/2 lb./750 g), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups pasta sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks, if using. Serve topped with the pasta sauce and remaining 1/4 cup mozzarella cheese.

Lasagna Roll Ups

2008-04-18T17:22:00.000-07:00

I found this recipe here. Just a tad different from regular lasagna. Super yum!

15 oz. ricotta cheese
1 ½ c. shredded mozzarella
10 oz. frozen spinach, thawed & squeezed dry
½ c. sour cream
¼ c. bread crumbs
1 T. Italian seasoning
1 t. garlic powder
12 lasagna noodles
15 oz. can crushed tomatoes
1 ½ c. salsa
*****I just used spaghetti sauce instead of tomatoes & salsa****
½ c. shredded mozzarella
Cook lasagna noodles according to package and lay on cookie sheet to dry a bit. Combine 1st seven ingredients to make filling. Spread 1/3 cupful down each noodle, leaving a little tab at the end to make it stick. Roll up and place in a 9x13 dish. Original recipe says to let it sit overnight covered, but if your noodles are dry enough, they will stick to themselves and you won’t need to. Combine tomatoes & salsa (or spaghetti sauce- just till it looks covered), and spread over rollups. Bake until heated through, about 30 minutes at 350 degrees. Immediately sprinkle with ½ c. mozzarella and serve. The filling is freezable as well as the sauce, but I recommend you do not freeze the rollups themselves. As soon as you close the freezer door, they attack each other and end up shredded to pieces! Serves 12 adults or 6 teenage boys.

Mexican Chicken Soup

2008-04-15T22:43:00.000-07:00

I got this recipe as a suggestion from mjpuzzlemom in my comments after I posted about her other soup. It was super easy and Josh LOVED this one too. Definitely will do it again. Picture next time.

1 1/2 pounds boneless, skinless chicken breast, cut into 1/2″ pieces
2 cans cream of chicken soup
2 cups water
1 15 ounce can black beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes and green chile peppers, undrained ( Rotel)
1 teaspoon ground cumin
sour cream (optional)
crushed tortilla chips (optional)
*I added shredded cheddar cheese too
Brown chicken in skillet coated with cooking spray and transfer to slow cooker. In a bowl combine soup, water, beans, undrained tomatoes, and cumin. Pour over chicken in slow cooker. Cover and cook on low for about 6 hours. Ladle into bowls and if desired, top with sour cream and sprinkle with crushed tortilla chips.

Chicken Amandine

2008-04-15T12:47:00.000-07:00

I found this recipe here. We had it for dinner last night. It was good and a little different from what we normally eat. I would use less water chesnuts next time. And I didn't have swiss cheese, so I just used mozarella. Also Josh doesn't like nuts so I only put almonds on half of it so he had nothing to complain about!! I served it with cooked carrots and broccoli.

3 cups cubed, cooked chicken

1 can (10 1/2 oz.) cream of chicken, celery, or mushroom soup

1 can (8 oz.) water chestnuts, sliced and drained

1/4 cup chopped green onions

2/3 cup mayonnaise

1/2 cup chopped celery

1/2 cup chopped onion

1/2 cup sour cream

1 (8 oz.) package crescent roll dough

2/3 cup shredded Swiss cheese

1/2 cup slivered almonds

2-4 Tbs. melted butter

Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into two long rectangles. Place over the hot chicken mixture. Combine remaining ingredients and spread over the dough. Bake for 20-25 minutes until golden brown. Serves 4-6.

Cheese Enchilada Chowder (with chicken added)

2008-04-01T19:37:00.000-07:00

Just made this for dinner tonight and Josh said it was his favorite that I've made ever (which is big- I've made all kinds of soup). I didn't have the yellow,green or red pepper (somehow I forgot it at the store!?!) and I added chunks of baked chicken. It was SOOOO good. I got it here. Picture next time. Oh and it has some kick to it- I added a lot of sour cream to my kids dishes and they were fine.

1 15-ounce can black beans, rinsed and drained
1 14-1/2-ounce can diced tomatoes, drained
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green or red sweet pepper
1 small jalapeno pepper, seeded, if desired, and finely chopped
1 19-ounce can enchilada sauce
1 10-3/4-ounce can condensed cream of mushroom or cream of chicken soup
2 cups milk
1 cup shredded Monterey Jack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
dairy sour cream (optional)
guacamole (optional)
tortilla chips, coarsely broken (optional)

1. In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, frozen corn, onion, sweet pepper, and jalape?o pepper. In a large mixing bowl whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.

2. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in Monterey Jack and cheddar cheese until melted. Ladle into bowls. If desired, top each serving with sour cream, guacamole and tortilla chips.

Karrot Kake

2008-03-23T17:16:00.000-07:00

I LOVE carrot cake (it's a tie between carrot cake & a really good cheesecake for favorites). I love this recipe from my mom. It takes some time but it's well worth it.
This pic soooo does not do it justice. It is heavenly.

3 C grated carrots
2 C sugar
2 C flour
4 eggs
1 1/2 C veg. oil
1 (8oz) pkg. cream cheese, softened
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
2 Tbsp applesauce
1 C chopped nuts

Beat carrots, sugar, flour, eggs, veg oil, and softened cream cheese together. Add baking soda, salt, cinnamon, vanilla, applesauce and chopped nuts. Bake in a 9X13 greased and floured pan @ 350 for 55 minutes, or until clean toothpick.

Cream cheese Icing
1/4 C butter or margarine, softened
1 (8 oz) pkg cream cheese, softened
1 (1 lb) pkg powdered sugar
2 Tbsp milk
1 tsp vanilla

Cream butter and cream cheese together. Add powdered sugar, milk, and vanilla and beat until smooth. Spread on COOLED cake.

The Oaks Breakfast Casserole

2008-03-16T11:33:00.000-07:00

Yet another Heidi special. I have my own recipes, promise. Her recipes are just different from mine and they have all been good so far. So I am posting them here (hope you don't mind Heidi!).
I had to make two egg type dishes for our ward Easter Eggstravaganza yesterday. This was easy and yummy. You do have to make it the night before though so you have to plan ahead.
No pic again. I was in a rush to get out the door. Next time.

8 slices white bread – cut the crusts off and cube in 1 inch pieces in a 9x13 pan.
2 lbs sausage (cooked).
Put sausage over bread
Beat together:
4 eggs
2 c. milk
1 tsp dry mustard
Pour over bread and sausage.
Add 2 c. grated cheddar cheese on top.
Refrigerate overnight.
Next morning:1 can cream of mushroom soup½ c. milk
Pour mixture over 9x13. Bake at 300 for 1 ½ hours (Covered with tin foil) The last 30-40 minutes, remove the foil).

Masters Meatloaf

2008-03-16T11:30:00.000-07:00

Not a big meatloaf fan here. I don't know why but I've never really liked it. I decided to make Heidi's version called Master Meatloaf. It was a sweeter version (probably why I liked it more than usual). Josh seemed to like it. And the kiddos too. No picture- sorry. Next time.
1 8 oz. can tomato sauce
1.5 pound lean, ground beef
1 c. oats (quick or regular)
1/2 c. plain bread crumbs
1 egg, slightly beaten
2 TBS. dried parsley
1 tsp. salt
1/2 tsp. pepper
1/4 finely chopped onion

Preheat oven to 350F. Mix above ingredients well. I like to blend mine together with a fork.Place meat in 2 loaf pans. Bake for 40-45 minutes. Remove from oven and baste with:Savory Topping (mix all below ingredients until smooth)6 TBS. brown sugar1/2 c. catsup1/2 tsp. nutmeg1/2 tsp. salt1/4 tsp. pepper2 tsp. prepared mustardPlace pans back in oven for 15 minutes.

Angel Lush

2008-03-13T12:16:00.001-07:00

Some of my favorite desserts are of the fast/easy variation (you too?). I had to bring a cake for Enrichment last night. Though my cake easily won the ugly cake award of the evening, I think it would've won the yummiest cake award too. This is what my cakestand looked like when I got home.

Perfect springy, yummy cake. If you'd like to see what it should look like, go here.

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) Vanilla Flavor pie Pudding & Pie Filling
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries (I put more)

MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping. CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times. REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Baked Mac N Cheese

2008-03-02T20:53:00.000-08:00

I found this one from RecipeZaar (great resource). Super yum. Josh was in charge of getting the "macaroni noodles" and so we ended up with small shells. But it still tasted good.

1 (12 ounce)bag elbow macaroni
1 pint heavy whipping cream
1 (8 ounce)bag shredded sharp cheddar cheese
1 (8 ounce)bag shredded four cheese blend
2 tablespoons butter or margarine
1 cup chopped onions (walla walla or vidalia if available)
garlic powder
ground black pepper
Directions
Pre-heat oven to 400.
Bring water to boil, then add pasta. Cook uncovered for 8-10 minutes (as directed on package).
While macaroni cooks, chop onions to desired consistency.
Drain pasta and rinse with hot water.
Place pasta back into pot with 2 tbsp butter and stir to cover so pasta does not stick.
Stir in onions and cheese.
Pour in heavy whipping cream and stir until nicely mixed.
Add garlic powder and black pepper to taste.
Scoop mixture into covered casserole dish and bake for 30 minutes, then check for desired bubbliness. ;).
Enjoy!

Farmhouse Chicken

2008-03-02T20:48:00.000-08:00

(not my pic...will post one soon)

This one comes from Tammy's Recipes. It's good and easy. Everyone loved it.

4 tablespoons butter

4 tablespoons flour

2 cup milk

2 boneless, skinless chicken breasts, cubed

4 celery ribs, chopped

1 small onion, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

12 ounce package of stuffing mix
Instructions:
1. Saute onion, and prepare stuffing mix according to package directions and set aside.
2. In a medium sauce pan, melt butter and then add flour. Stir until bubbly, then cook one minute. Slowly add in milk, stirring continually to avoid lumps.
3. Add chicken, celery, onion, salt and pepper. Cook and stir for 5-10 minutes, until chicken is done and celery is starting to get tender.
4. Pour mixture into an 8x8-inch casserole dish. Top with stuffing. Bake, uncovered, at 350 degrees for 30-35 minutes.

Shrimp & Avocado Fettucine

2008-03-02T20:42:00.000-08:00

Another hit from Heidi's Tasty Sensations. I haven't had a disappointment yet. And I'm looking forward to your cookbook Heidi!

½ pound dried fettuccine (boiled until al dente)

In large sauce pan stir until mixed, and shrimp is warmed:

3 Tbls olive oil1 lb.

Shrimp peeled and de-veined (I use frozen cocktail shrimp)

3 Tbls chopped fresh parsley

3 cloves garlic, minced

½ red or green jalapeno chili pepper, seeded and minced (wear rubber gloves)

¼ cup dry white wine

1 1/2 cups heavy cream

2 avocados, halved pitted and diced

1 cup grated parmesan cheese (fresh)

4 Tbls. fresh cilantro chopped

1to 2 tsp. fresh lime juice

salt and pepper to taste

Mix sauce with pasta and serve warm with garlic bread.

Avocado Chicken

2008-02-17T19:09:00.000-08:00

I'm starting to think all the chicken stuff I do looks exactly the same in pictures. Maybe it does. But they all taste different. Promise. Anyway, here's another ward cookbook hit! YUMMMMM.

6-8 chicken breasts

salt, pepper and flour

1/2 c. butter

1/2 c. chopped onion

1 garlic clove, minced

1 pkg. fresh sliced mushrooms

2 Tsp. flour

1 tsp. celery salt

1/2 tsp. white pepper

1/2 c. chicken stock

1/2 c. white grape juice

1 avocado, peeled and mashed

1 1/2 c. grated Monterey jack cheese (mine had Colby with it too)

Between waxed paper, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper and dust with flour. Melt 1/4 c. butter and quickly saute breasts, a few at a time until golden. Remove to plate and set aside. Preheat oven to 350. Melt remaining butter in same skillet and saute onin, garlic and mushrooms slowly until cooked, not brown. Stir in flour, celery salt, white pepper, chicken stock and juice. Cook over low heat until thickened, about 4-5 mins. Stir in mashed avocado and 1/2 c. cheese and season to taste. Arrange breasts in 9x13 pan and spoon avocado mix on each and sprinkle with remaining cheese over top of chicken breasts. Bake 20-30 mins at 350 until chicken is cooked and cheese is melted.

Ravioli with Sun-dried Tomato Cream Sauce

2008-02-17T18:59:00.000-08:00

This one also came from a ward cookbook. I altered it a bit (the changes have an * by them)
2 Tbsp. butter
1 garlic clove, minced (more if you want)
1 c. chicken stock or broth
1/2 c. dry packed sun-dried tomatoes (I used from the jar with oil and they were fine)
1 c. whipping cream or 1/2 & 1/2 (*I used 2 c.)
*I also used 2 tsp. cornstarch (not in the original recipe)
8-12 oz. fresh or frozen ravioli, agnolotti or tortellini (I used 4 cheese ravioli- there wasn't a meat brand available- next time I will try the meat kind; but this was still super good)

2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil)
salt & fresh ground pepper

Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream/half & half and bring to boil, stirring. Simmer over medium heat until sauce is thick enough (about 5 mins). ***At this point, it wasn't thick enough for me- I added another 1 c. of cream and about 2 tsp. of cornstarch to thicken it up. It was a better, thicker consistency. I stirred it until it was how I wanted it.
Cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix sauce with ravioli. And you're ready to go.

Chicken Tortilla Verde

2008-02-11T12:27:00.000-08:00

Super easy from a ward cookbook my mom gave me for Christmas. It takes like enchiladas sorta. I'll take a pic next time I make it.

4 cooked chicken breasts
1 can cream of chicken soup (called for mushroom but I prefer chicken)
1 (80z) sour cream
1 (40z) can diced green chiles
12 corn tortillas, cut into strips
2 c. shredded cheese.

Grease the bottom of a 9x13 pan. Mix chicken, soup, sour cream and green chiles. Layer tortilla strips, chicken mix, then shredded cheese. Repeat until ingredients are gone. Bake at 350 for 45 mins.

Triple Layer Banana Cream Pie Bars

2008-01-20T21:59:00.000-08:00

I got this recipe from Kraft Mag. It's super yum and really easy to make.

1 1/2 c. crushed Nila wafers
1/2 c. chopped pecans
1/3 c. butter, melted
3 bananas, sliced
3 c. cold milk
2 pkg. (4 oz) vanilla instant pudding/pie filling
2 1/2 c. thawed cool whip

Preaheat oven to 325. Mix wafer crumbs, nuts, butter in a 9x13 dish. Press firmly onto dish. Bake 8 mins. Cool 10 mins.
Top crust with sliced bananas. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk, for 2 mins or until well blended. Spoon 2 cups of the pudding over banana layer.
Gently stir 1 c of whipped topping into the remaining pudding. Spoon over pie. Topw ith remaining 1 1/2 c. whipped topping. Refridgerate for 2 hours. Store leftovers in fridge.

Harvest Salad

2008-01-10T21:04:00.000-08:00

(pic before dressing was added- and doesn't do it justice
but just for frame of reference)
I'm BAACCK....the holidays set me way back on my food blog. But the good news is I have a lot of great recipes from the last couple of months. I'll try to update them all soon. I wanted to share the salad I made tonight. It's from Heidi's Tasty Temptations. I've never met Heidi but I'd sure love to have a meal with her sometime. I love all her recipes. This one was no different. Super yum. Here it is:

Harvest Salad
2-3 chicken breasts, grilled or pan fried in 2 TBS. olive oil, sprinkling both sides with basil, oregano, salt, pepper and garlic powder. Cut into thin strips or small cubes.

1 head red leaf lettuce, or small bag of fresh spinach (whichever you prefer)

1 c. diced, dried apricots

1 c. craisins or dried berry blend

bleu cheese crumbles (or mozzarella if you prefer it more mild)

Toss salad. Cover with grilled chicken strips. Pour Brianna's Blush Wine Vinaigrette over salad (this brand of dressing is crucial!). Serve while chicken is still warm. A delicious and easy salad for autumn time.

Broccoli Cheese Chowder

2007-10-21T19:09:00.000-07:00

Another recipe from The Essential Mormon Cookbook. I'll post a pic when I make it.
2 bunches (about a pound) fresh broccoli
1 medium onion, chopped
1/4 c. butter
1/2 c. butter
1/2 c. flour
4 c. milk
1 c. chicken broth
1 1/2 tsp. salt
2 c. grated cheddar cheese

Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces- set aside. Saute chopped onion in the 1/4 c. butter until tender- set aside. In a large saucepan or soup pot prepare white sauce- melt 1/2 c butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth and salt. Stir constantly until mix reaches a boil. Cook 1-2 mins., until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately or keep warm over low heat. Makes 6-8 servings.
Try serving in bread bowls.

Savory Pot Roast with Potatoes & Gravy

2007-10-21T17:07:00.000-07:00

from The Essential Mormon Cookbook
6-8 large baking potatoes
1 (4-5 lb) pot roast
1 (1 oz) package dry instant soup mix
1 (26 oz) cream of mushroom soup

Srup potatoes and wrap in foil. Place on baking sheet and place in oven at same time and temp as pot roast.
Place roast on large piece of tin foil. Sprinkly dry onion soup mix over top of roast. Spoon mushroom soup on top. For more gravy, add additional mushroom soup. Wrap tightly in foil, folding edges securely. Place in roasting pan and bake at 350 for 4 hours. Unwrap roast carefully, transferring meat and gravy to seving platter. Slice thinly. Serve with baked potatoes. Serves 6-8.

Pumpkin Bars

2007-10-14T22:52:00.000-07:00

I got this recipe here. What's not to love?

1 c vegetable oil

4 eggs

2 c sugar

Mix together, then add

2 c flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

32 oz can of pumpkin

2 tsp cinnamon

pour mixture into greased 9x13 panBake @ 350 for 25-30 minutes Cool completely, then frost with...

Cream Cheese Frosting

8 oz softened cream cheese

1/2 c butter

2 Tbsp cream or milk

1 1/2 tsp vanilla

4 c powdered sugar

mix until smooth, spread evenly over pumpkin bars

Cafe Rio Recipes

2007-10-14T15:41:00.000-07:00

~Final product~
~Cilantro-lime rice~

***FINALLY made this dinner again tonight. It was heavenly!***
(substituted chicken instead of pork)

I originally got these recipes from Kelly awhile back before I knew who Kelly was. But I knew I liked Cafe Rio and that my brother wanted nothing more for Christmas than a Cafe Rio gift card. SO I figured getting the recipes would be a good thing. Boy was I right. They are not for the beginner cook- I mean, not hard really but just a long process I would say. But the end result was supreme. It was great to serve for my scrapbook group as I broke the cardinal rule of "don't offer food that you've never cooked before." I hadn't tried these recipes out but they served me well anyway.

Cafe Rio Dressing & Sweet Pork
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.

Cafe Rio Sweet Pork
3-4 lbs pork roast (can substitute chicken)
1 cup brown sugar
3 cups salsa

*Mix ingredients in a crock pot and let cook for 10 hours on low.
Once you've made the dressing, pork, rice & beans, it's almost time to eat. But you still have to assemble the salad. Start with a tortilla (we used the disposable aluminum pie tins, but you could use a bowl), then layer on cooked beans, rice, romaine lettuce, pork, dressing, and any of your favorite toppings: pico de gallo, guacamole, tortilla strips, cheese, cilantro & lime.

Cilantro-lime rice & black beans
Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro

Best Hands Down Sandwich Ever...

2007-10-05T16:09:00.000-07:00

My friend Kristen invited me over for lunch the other day to share a new favorite of hers
(with her permission I took a pic and am sharing here).

It's from Pioneer Woman Cooks-you can find the recipe here. ***note- link is fixed- thanks anonymous commenter*****

It is my new hands down favorite sandwich (and I am a sandwich lover btw).

It's the perfect combination.

I love me a good grilled cheese- which this is kind of spin off of.

But so much better.

YUM, YUM, YUM.
Go make it yourself. So good.

Best, Hands Down Sour Cream Enchiladas

2007-10-03T10:24:00.000-07:00

I got this recipe here. She always has great recipes and plans for Menu Plan Monday. So I tried these out...they were good. Kind of a mix between my chicken and beef enchilada recipes I already have. It does make a TON though- I will half it next time.

1 lb ground beef or turkey OR 1 lb cubed chicken

1 can refried beans1/2 onion, diced

1 can diced green chilies

16 oz sour cream

1 can cream of mushroom soup ***Note, I just used 2 cans of cream of chicken****

1 can cream of chicken soup

2 lb cheddar cheese, shredded

12 burrito size flour tortillas

Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the beef (or chicken) and cook until no longer pink. Add the refried beans and cook on low until mixture is heated thoroughly.In a medium mixing bowl mix together the soups, sour cream and the green chilies.Lay out all 12 tortillas side by side. Place about 1/3 C of meat mixture down the center of each tortilla. Place a generous dollop (about 1/4 C- 1/2 C)of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture (you will have some of both cheese and soup mixture left).Roll up each tortilla, burrito style (click for instructions). Place each rolled burrito touching one another, side by side on a large rectangular pan (it's okay if you need to use two pans for this). Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese.Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes, or until bubbly and hot.Serves 12.

Baked Potato Soup

2007-10-01T22:54:00.000-07:00

**Made it again, here is the pic***

This recipe is from my friend Nicole. Easy to make and super good. We had it on Sunday for dinner but everyone was so excited to eat it that I couldn't sneak a picture in. I will next time.
Perfect for the changing season...

4 medium baked potatoes
2 slices bacon
1/2 c celery, chopped
1/2 c. green onions, thinly sliced
1 can 14 oz. chicken broth
1 garlic clove, pressed
1/2 tsp salt
1/4 tsp black pepper
1 c. sour cream
2 oz. shredded cheddar cheese

Remove skins from cooled baked potatoes. Coarsely mash with potato masher. Cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 tsp drippings in pan. In a medium pot, put in chicken broth, mashed potatoes, celery, green onions, garlic, salt, pepper, and bacon drippings. Bring to a boil. Reduce heat; simmer 10 mins. Stir in sour cream and reserve bacon. Ladle into bowls and serve with cheese.
***Note in the recipe it says to add milk but it didn't have any measurements so I eyeballed it until it was the right thickness (not too thin- it's supposed to be a thick soup).

Orecchiette Pasta

2007-09-23T19:57:00.000-07:00

I found this recipe from An Ordinary Mom. And I took the crazies on a Sunday drive while Josh and his mom made the recipe. I thought it was healthy and light. I might try to vary it with a cream sauce next time. But overall great meal. And not what we typically eat. Even J liked it and finished it all.

4 ounces sweet or hot Italian sausage, casings removed
1/2 cup sundried tomatoes
6 garlic cloves, minced
1 pound broccoli florets (I used 1 bag frozen broccoli florets to make this recipe even quicker.)
salt
1/2 cup water
1 pound orcchiette pasta (twirly/spiral noodles)
1 1/2 cups Romano cheese, grated
1 tablespoon extra-virgin olive oil
Cook the pasta according to directions on the package. Drain and set aside. Meanwhile, brown the sausage in a nonstick skillet over medium-high heat breaking it into small pieces. Stir in the sundried tomatoes (OR 1 cup jarred roasted red peppers, rinsed and chopped medium) and garlic and cook until fragrant, about 15 seconds. Stir in the broccoli, 1/2 teaspoon salt and water. Increase the heat to high, cover the skillet and cook until the broccoli begins to turn bright green, about 3-5 minutes. Uncover and stir frequently until the liquid has evaporated. Add this sausage and broccoli mixture, Romano cheese and oil to the pasta. Stir until well coated.
Bon Appetit!

Apple-Pear Crumble Pie

2007-09-23T19:51:00.000-07:00

(I hate taking pics at night with flash- this does not do it justice...hopefully you get the idea)

I got this recipe here. Have I mentioned before how much I love the Kraft Foods Food & Family free mag? Well I do. They have pretty easy recipes that never seem to fail me. I tried this one out for dessert tonight and it was a hit. Josh wanted vanilla ice cream with his too. So it was a la mode. It takes a lot like a cobbler but with that hint of cream cheese- sooo yummy.
Also, I did double the amount of ingredients for the crumb topping (it is NOT reflected in the recipe below). I just seemed like at the end before I stuck it in the oven there was not enough crumb mix so I made another little batch- didn't take long, it was no big deal.

3/4 cup crushed NILLA Wafers (about 24 wafers)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, melted
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
2 large baking apples, peeled, sliced
1 large fresh pear, peeled, sliced
1/3 cup granulated sugar
1/4 cup flour, divided
1/2 tsp. ground cinnamon
1-1/4 cups thawed Whipped Topping
PREHEAT oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside.
PLACE pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.
BAKE 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftover pie in refrigerator.

Rosemary Chicken Pasta

2007-09-19T16:34:00.000-07:00

We had this for dinner tonight and I finally managed to take a pic (don't mind the Buzz Lightyear plate. And I HATE taking pics with flash but it was dark. Oh well). Poor Josh- this is one of his favorites and he decided to go on the Atkins diet so he couldn't eat with us! Bummer. Anyway good as usual (even got the thumbs up from the in-laws- score!). This recipe comes courtesy of my friend Megan. It's a staple for sure.

2 tsp. Salt
½ C. Butter
1 pint Whipping cream
1½ tsp Corn starch
Chicken—cubed—about 3 breasts
½ carton fresh Rosemary or use 2 T. or so of dried (more or less depending on what you want)
2 cloves garlic ( I use a spoonful of minced garlic from the refrigerated jar)

This recipe is from Italy ! Sauté chicken in the butter, garlic & Rosemary. When chicken is cooked add whipping cream, corn starch & salt. Simmer on low-med heat. The sauce will begin to bubble and thicken, stir frequently. After sauce is to desired thickness decrease temp to low until your noodles are ready. Top over bowtie noodles (you can use whatever kind of noodles you want or have in your pantry) and enjoy!

Slow Cooker Tex Mex Chicken

2007-09-18T21:53:00.000-07:00

This is a new one. Tried it tonight for the first time. It was good. I knew I'd be gone most of the afternoon with no time to cook so I switched my menu up a bit and decided to do a crockpot meal tonight. I got the recipe here. All kids liked it...it was spicy but not too bad. The picture does not do it justice (looks like chili in the pic but tastes nothing like it). Next time I think I'll top it with sour cream too.

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups salsa
1 cup Mexican Style Shredded Four Cheese (I just used regular cheddar)
TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
STIR just before serving. Top with the shredded cheese. Serve over rice.

German Pancakes

2007-09-17T22:33:00.001-07:00

(German pancakes before the toppings)

We had breakfast for dinner tonight (has been a weekly thing for awhile now). This recipe was my favorite growing up along with Rolly Polies (did not know they were called crepes probably until I was in college). I've heard it called Hills & Valleys before too. My mom used to this with raspberry syrup (YUM). You can serve them with whatever- the standard maple syrup or powdered sugar will do. I actually like mine plain. But I serve the kids and Josh theirs with syrup. So easy and good. Oh and for some reason tonight's German pancakes didn't rise as much or look like they usually do (hmmm???)...so next time I'll post another pic. Still tasted good just didn't quite look the same. And be warned- you need to serve them quickly because the "hills and valleys" crash quickly.

6-8 eggs
½ c. sugar
½ c. flour
½ c. butter, melted
½ c.- 1c. milk
½ tsp. salt
1 tsp. vanilla

Preheat over 400F. Mix ingredients in order. Pour into greased 9x13 pan & bake for 20-24 minutes. Serve with berry/maple syrup or powdered sugar.

Apple Crisp with Maple Cream Sauce

2007-09-14T21:09:00.000-07:00

(sorry about the pic- not great but tasted good :)

So as mentioned here, I wanted to make The Pioneer Woman Cooks recipe for Peach Crisp with Maple Cream Sauce (doesn't the name alone sound good?). I bought the peaches this week. TWICE! But by tonight they had disappeared. I did however have lots of Granny Smith apples. So I thought I could make apple crisp and add the maple syrup sauce to it.
Here's what I did:
I had a box of apple crisp mix in my pantry (cheated on that part I know)
used to my apple peeler/corer from The Pampered Chef to slice/core/peel 6 apples
Made the crisp according to the box. Here's an easy recipe for apple crisp though (for all you non-cheaters out there).
Then I made the sauce:
Maple Cream Sauce-
1 1/2 c. whipping cream
5 Tbsp. maple syrup
3 Tbsp. light corn syrup
Combine all ingredients in a heavy saucepan. Cook over moderate heat, stirring frequently (to prevent the sauce from burning or sticking to pan) until sauce is thickened and reduced by 1/3 (approx 20 mins)....Chill. Drizzle generously over crisp.

And I topped the apple crisp with the sauce. Voile. Superb. I still want to do the real version of this recipe. But this was good enough for tonight.
And as I was standing at the stovetop stirring (for 20 mins!), I realized why I love cooking. It can be quite creative. I love being able to take something, make it my own and present it to my family. It's in a way art....

Baked Tortellini

2007-09-14T20:53:00.000-07:00

I got this yummy recipe from Mommy Cooks. She got it from Giada. I tried it tonight for the first time and it was a big hit. I tweaked the original recipe a bit because of what I had available and doubled it because it was meant for an 8x8 but I knew we'd need more. I'll definitely make again.

courtesy of Giada deLaurentiis

1 tablespoon olive oil

2 cups marinara sauce (used Newman's Own Pesto & Tomato Sauce- yum)***

2/3 to 1 cup mascarpone cheese

1 lb cheese tortellini (I used Family size 3 Cheese Buitoni)

2 ounces grated mozzarella cheese

1/4 cup parmesan cheese, grated

Preheat oven to 350º.Lightly oil an 9x13" baking dish.Whisk the sauce, mascarpone cheese in a large bowl to blend.Cook tortellini in a large pot of boiling salted water until just tender, about 2 minute Drain.Add tortellini to the sauce and toss to coat.Transfer the tortellini mixture to the prepared baking dish.Top the mixture with the mozzarella and Parmesan.Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minute.

****Note the original recipe calls for plain marinara sauce & then 1/4 cup fresh parsley, chopped and 2 teaspoons fresh thyme, chopped but since I used the Pesto & Tomato sauce I didn't think I needed to seasonings. If you use the plain sauce, add the seasonings when you blend the marinara & marscapone cheese.

Also you could probably use ricotta or even cottage cheese in place of the marscapone because it's so pricey. But it made it really rich and creamy!

Frosted Orange Cookies

2007-09-10T21:59:00.000-07:00

My mom used to make Orange cookies that I loved. I tried to make some a few months ago and screwed up the frosting (uh yah, the best part). So I had a craving and tried to find a recipe that sounded similar to what she made. I found this recipe at Recipezaar. Julia and I had "Mommy Daughter time" today and made these cookies. Yummmmm....not your typical cookie. But good and brings back memories.

1 1/2 cups sugar
1 cup shortening
2 eggs, beaten
1 (8 ounce) carton sour cream
2 tablespoons grated orange rind
3 tablespoons orange juice
4 cups all-purpose flour, plus
2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Combine first 4 ingredients in a large bowl; beat until smooth and creamy.
Add orange rind and juice; beat well.
Combine flour, baking powder, soda, and salt; gradually add to creamed mixture, beating well.
Drop dough by teaspoonfuls onto greased cookie sheets; bake at 350 degrees for 14-16 minutes or until edges just begin to brown.
Cool on wire racks.
Spread tops of cookies with orange glaze.

Orange Glaze

1 (16 ounce) package powdered sugar, sifted

2 tablespoons grated orange rind

5 tablespoons orange juice

1 teaspoon vanilla extract

Combine all ingredients; beat until smooth.

Simple Popovers

2007-09-10T21:54:00.000-07:00

I got this recipe from Everybody Likes Sandwiches (great foodie blog btw). It's meant for breakfast but I thought I'd try it out for a side dish. It was great with strawberry jam. Very light and simple. Nothing too fancy shmancy.

2 eggs

1 c skim milk

1 T butter, melted

1 c minus 2 T flour

1/2 t salt

Preheat oven to 375°F. Generously oil up 10 cups in a 12 cup muffin tin and add the greased tin to the oven to get hot. Meanwhile, whisk the eggs, milk and melted butter together. Add in flour and salt and whisk until combined but still slightly lumpy. Remove hot muffin tray from oven and pour batter in each cup halfway. Bake in the oven for about 25-30 minutes until the tops are golden brown and puffy. Remove from oven and serve warm with preserves and fresh fruit.

Ravioli Lasagna

2007-09-10T21:50:00.000-07:00

Ingredients:
2 cups light chunk style spaghetti sauce
1 ( 9oz) pkg. refrigerated meat or cheese filled ravioli
1 beaten egg
1 ( 15 oz) carton ricotta cheese
1/4 cup romano or parmesan cheese
1 ( 10 oz) pkg. froz. chopped spinach, thawed and drained

Directions:In 10 inch skillet combine spaghetti sauce and 1/3 cup water, bring to boiling. Stir in ravioli, cover, cook over medium heat about 5 min or till ravioli are nearly tender, stirring once.Stir together the egg, ricotta cheese, and romano or parmesan cheese. Dot ravioli with spinach. Spoon ricotta mixture atop. Cover and cook over low heat about 10 min more. or till ricotta layer is set and pasta is just tender.

I got this recipe from Full Bellies, Happy Kids. It's good but I tweaked mine a bit. I used 4 cheese ravioli but added meat to my spaghetti sauce (Josh prefers meat in his sauce). Next time I won't use as much spinach- it was a bit overpowering. And I add mozzarella cheese to the top at the end and then put the lid back on so it melts from the heat. Overall good meal though and a change on the traditional ravioli and also healthy with the spinach in there.

Chicken Enchiladas

2007-09-09T15:58:00.000-07:00

This recipe is courtesy of my Mom. This was one of my favorites growing up.
3 chicken breast, cooked, shredded
¾ c. sour cream
1 can cream of chicken soup
1 c. milk
¾ c. salsa
12 corn tortillas
2 c. shredded cheese

Mix soup, milk & salsa. Heat in microwave on medium heat, 3 minutes. Add sour cream, heat 1 minute. Heat tortillas by wrapping 4 at a time in wet paper towel and heating in microwave for 1 ½ mins. Take 1 tortilla & place in greased 9x13 pan. Put 1 ½ Tbsp. chicken, 1 ½ Tbsp. cheese, 2 Tbsp. soup mix in the middle and roll up placing edge on bottom of pan. Reserve about 1 c. soup mix and 1 c. cheese to cover entire casserole. Bake at 350F for 30-40 mins or until bubbly (may be covered for more moist enchiladas).

***Note- Josh prefers flour tortillas so I usually use flour tortillas now instead of corn (even though I prefer corn personally). You can use whatever floats your boat.

French Country Chicken

2007-09-02T16:12:00.000-07:00

One of my latest newfound favorites. I was trying to find a recipe that was close to the French Country Chicken at one of my favorite local restaurants & this is pretty close. It tastes great with a side of mashed potatoes and broccoli. I found it on Recipezaar. This picture does not do it justice!

2 tablespoons butter or margarine
1 1/2 lbs boneless skinless chicken breasts
2 cups water
1 package Knorr vegetable soup mix
1 slice lemons
1/2 cup sour cream
1 tablespoon cornstarch
1/2 teaspoon dry dill weed

In a large skillet, melt margarine over medium high heat.
Add chicken and saute for 5 minutes.
Stir in water, soup mix and lemon.
Bring to a boil.
Reduce heat to low.
Cover and simmer 15 minutes.
Remove chicken and discard lemon.
In small bowl, combine sour cream, corn starch and dill weed.
Add to skillet, stirring constantly.
Bring to a boil over medium high heat.
Reduce heat, simmer 1 minute.
Serve over chicken.

Mom's Cream Cheese Danish

2007-09-01T22:59:00.000-07:00

My friend Jaimee requested this recipe. It is by far the most asked for recipe once you've had it. My mom started making it about 20 years ago. And the tradition now is for Christmas she mass produces them for good friends (really people count on these every Christmas). We eat it every Christmas morning. YUMMMMMMMMMMM....But this is a long process- not for the novice.

1 c. sour cream
1/2 c. butter, melted
2 pkgs yeast (fast acting)
1/2 c. warm water

2 eggs
1/2 c sugar
1/2 tsp salt
4 c. flour

(2) 8 oz. cream cheese
3/4 c. sugar
1 egg beaten
1/2 tsp salt
2 tsp vanilla

Comstock cherry pie filling

Melt souar cream and 1/2 c. butter over low heat. Dissolve 2 pks yeast into warm water. Add yeast to sour cream and butter. In a bow mix second group of ingredients, adding flour last. Add yeast mix to the second mix. Refridgerate overnight (or at least 2-3 hours) in a bowl covered with wax paper. Combine 3rd group of ingredients for the filling. Beat the filling 3-5 mins until smooth. Extend the dough making 2 rectangles and put filling in the middle. Spread comstock cherries over filling. Cut the dough diagonally in strips folding over the filling (braided pattern). Brush with beaten egg and top with slivered almonds. Bake at 375 for 15 mins (until golden on top).

Santa Fe Chicken Salad

2007-08-30T17:08:00.000-07:00

This is a new recipe that was really good. Courtesy of An Ordinary Mom.
The picture is hers, not mine. I will take one as soon as we have it again.

4 breasts of chicken, cooked then sliced
1 tablespoon olive oil
1 head romaine lettuce, chopped small
1 15-ounce can of black beans, drained and rinsed
1 ear of corn, cut off kernels (can use frozen or can corn)
1 tomato, chopped
1 avocado, diced
1/2 cup red onion, chopped fine
1/4 cup jack cheese
1/4 cup cheddar cheese
1/4 small jicama, diced
Lemon-pepper
crushed tortilla chips
cucumbers (optional)
Buttermilk Salsa Dressing (see below)
Pound the chicken with a meat tenderizer. In a skillet, heat the oil. Add the chicken and sprinkle generously with lemon-pepper. Cook each side about 7 minutes or until done. Remove from pan to cool. Slice the chicken. Prepare all ingredients and toss the salad. Don’t addthe salad dressing until ready to serve.
Buttermilk Salsa Dressing
In a blender mix one envelope of ranch dressing with the required amount of mayonnaise and milk. Then add FRESH deli salsa to taste. Try and not get too much of the liquid.

Home Run Garlic Rolls

2007-08-29T23:11:00.000-07:00

Home Run Garlic Rolls
taken from EAT magazine

Easy (takes a bit of time for the rising of the rolls) and delish on the side with just about anything!

1 16 oz. loaf frozen white or whole wheat bread dough (I used Rhodes rolls), thawed
1 Tbsp. butter, melted
2 cloves garlic, minced
2 Tbsp. grated parmesan cheese

Lightly grease at 9x13 pan, set aside. Shape dough into 24 balls, place in prepared pan. Cover, let rise in warm place until nearly double (1 1/2-2 hours)
Preheat oven to 350. In a small bowl, stir together melted butter and garlic. Brush butter mix over rolls. Sprinkle with parmesan. Bake for 15-20 mins or until golden. Remove rolls from pans and cool slightly on wire rack. Serve warm. Makes 24 rolls.

Chicken Breasts Stuffed with Pesto Butter

2007-08-29T23:00:00.000-07:00

Chicken Breasts Stuffed with Pesto Butter
from Mrs. Pear and re-worked a bit

This is one of my favorite new recipes that I've tried recently.

6 Deboned chicken breast halves

1/2 cup Fresh basil leaves, washed and dried

1/4 cup Grated parmesan cheese

1 clove Minced garlic

1/2 cup butter

1 eggs

3/4 cup breadcrumbs

Directions: In food processor combine basil, parmesan cheese, garlic and butter. Process until well combined. Cut a small slit in the side of the chicken breast with a boning knife, from that slit form a "pocket" in the chicken to stuff the butter into. (I just pound the chicken flat and roll the ingredients and use toothpicks to secure). Dip the chicken in the egg, dip them in the breadcrumbs. (I always need more egg and breadcrumbs). Place on pan to cook at 350F for about 35-45 minutes.
P.s. I think you could use the pesto butter on some french bread or for something else too...I'll try it out and post about it.

Company Casserole

2007-08-29T22:59:00.000-07:00

Company Casserole

courtesy of my mother-in-law Yvonne

My mother-in-law Yvonne gave me this recipe and I've re-worked it a bit. It's easy & good. Kids and adults like it!

1 lb. beef

1 c. sour cream

1 (8oz) pkg cream cheese, softened

1 c. cottage cheese
1 (smaller) jar spaghetti sauce
1/2- 1 full package any kind of noodles (we like macaroni noodles a lot though)
1/2 package mozzarella cheese

Brown beef. Add spaghetti sauce, heat thru til warm. Cook noodles according to directions on the package. In a bowl, combine cream cheese, sour cream, and cottage cheese. Layer starting with beef and sauce, then noodles, then sour cream/cream cheese/cottage cheese mix. Sprinkle a little mozzarella on top. Repeat layer. Finish off with nice layer of mozzarella cheese (you can use parmesan for the top instead of mozzarella, Josh doesn't like parmesan so I don't). Bake at 350 degrees for about 45 mins.

Chocolate Éclair Cake

2007-08-29T18:45:00.000-07:00

I don't like chocolate very much but I do love this cake. It's from my friend Nicole. Really good.

1 cup flour
1 cup water
1 stick butter
4 eggs
1 large package instant vanilla pudding
3 c. milk
8 oz. Cream cheese
1 container cool whip
Chocolate sauce:
2 squares unsweetened baking chocolate
1 c. evaporated milk
2/3 c. sugar
Boil 1 cup water, then add butter, stir until melted.
Add flour. Stir in 1 egg at a time. Pour mixture into 9x13 pan and bake for 30 minutes at 400. Mix pudding, milk, and softened cream cheese. After bottom layer has cooled add pudding mixture. Chill for 1 hour. Add cool whip and chill until ready to serve. Make chocolate sauce and pour over cool whip just before serving.

Chili Verde Layered Bean Dip

2007-08-29T17:11:00.000-07:00

I got this recipe from my BF Chrissy. She brought it over one night and I LOVED it so much I asked for the recipe. It's super good.

1 can 16 0z. refried black beans
1 tsp. + 1 Tbsp. southwestern dry seasoning (fajita seasoning)
1 Tbsp. lime juice
1 8 oz. pkg cream cheese softened
1 4 oz. can chopped green chiles undrained
1 garlic clove pressed
1 c red onion finely chopped
1 3 oz. can chopped olives divided
5 oz. shredded cheddar cheese divided
1 Tbsp. finely chopped fresh cilantro
Preheat oven to 400. Small bowl mix beans with 1 tsp seasoning mix. Spread in bottom of baking dish. Mix cream cheese, lime juice, chiles, garlic and 1 Tbsp. seasoning mix until smooth. Add onion, ½ of olives and 1 cup of cheese. Mix well. Spoon over bean layer. Bake for 20-25mins or until well heated. Sprinkle with remaining ¼ c cheese, olives and cilantro (in that order). Enjoy!!!

Zesty Crockpot Chicken

2007-08-29T16:38:00.000-07:00

By far Josh's favorite new dish. He LOVES this. He kept saying over and over, "This is really good." I like it too (not quite as much as he did) and so did the kids. And it's awesome to put it in the crockpot and forget about it.

4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg Good Seasons zesty italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese

Place chicken in crock pot. Blend soup, dresssing mix, water and parsley, add to crock pot. Cook on low for 6to8 hours. 1 hour before serving, add the package of cream cheese. Serve over rice or noodles (we love both but prefer noodles).

Tomato Basil & Mozzarella Crostini

2007-08-29T16:10:00.000-07:00

Recent addition to our tried and trues thanks to EAT magazine. So good.........

1 8 oz. loaf French bread
2-3 Tbsp. olive oil
ground black pepper
4 oz. fresh mozarella, thinly sliced
24 red and or yellow cherry tomatoes, halved
snipped or shredded fresh basil
olive oil
salt
fresh basil leaves

Preheat oven to 425. For crostini, cut French bread into 1/2 inch thick slices. Lightly brush both sides of each bread slice with oil. Sprinkle with pepper. Place on an ungreased baking sheet. Bake for 5-7 mins or until crisp and light brown, turning once.Top crostini with mozarella slices, tomato halves, and basil. Drizzle with additional oil, sprinkle with salt and additional pepper. If desired, garnish with additional basil leaves. Makes 16 servings.

"Caramel” Apple Dip

2007-08-29T16:08:00.000-07:00

Another recipe from my mom. It's easy and good- everyone loves it.

½- 1 cube butter
¾ c. brown sugar
8 oz. cream cheese, softened
1 tsp. vanilla
¼ tsp. salt
8 apples

Heat butter & brown sugar in microwave on high (covered) for 3 minutes. Stir in cream cheese. Add vanilla and salt. Cool. Slice apples & serve.

Mom's Chicken Something

2007-08-29T16:03:00.000-07:00

My mom gave me this recipe awhile ago but doesn't remember....we tried it out and everyone (especially Josh) loved it. It's a great summer, refreshing dinner. Yum!

4 skinless boneless chicken breast halves
1 cup finely chopped bell pepper (1 medium )
3 tablespoons grated parmesan cheese
2 tablespoons finely chopped pine nuts
1 tablespoons veg. oil (or evoo)
1/8 tsp. pepper
1/8 tsp. salt
1 clove garlic, finely chopped
Flatten each chicken breats to 1/4 inch thickness between plastic wrap. Mix remaining ingredients, and spread 1/4 of mixture on each breast to 1/2 inch of edge. Roll up tightly: secure with toothpicks.Broil chicken, seam down, 4 or 5 inches from broiler, for 25 to 30 minutes, or until juices run clear. Remove toothpick. Cut each roll in 1/2.
Serve with peach-mango-papaya relish.

Peach-mango-papaya Relish:
2 Tbsp sliced green onions
2 Tbsp chopped fresh cilantro
2 Tbsp lime juice
1 large mango, chopped
1 papaya, chopped
1 peach, chopped
Mix all ingredients. Top chicken.

German Pancakes

2007-08-28T18:39:00.000-07:00

One of my favorite breakfasts to make.

6-8 eggs
½ c. sugar
½ c. flour
½ c. butter, melted
½ c.- 1c. milk
½ tsp. salt
1 tsp. vanilla

Preheat over 400F. Mix ingredients in order. Pour into greased 9x13 pan & bake for 20-24 minutes. Serve with berry/maple syrup or powdered sugar.

Drumettes

2007-08-28T17:18:00.000-07:00

Another courtesy of my mom. This is super easy. And I found a crockpot version too.
1 pkg French onion soup mix
1 c. orange or apricot marmalade
1 c. Russian dressing
1 pkg. chicken drumettes

Put drumettes in casserole dish. Mix other ingredients and pour over drumettes. Bake at 325F for 1 ½ hours.

For the crock pot version, use 6 frozen skinless, boneless chicken breasts (not thawed) instead of drumettes. Put all ingredients in a crock pot & cook 6-8 hours on low and serve over rice. Again, so easy but good.