What's For Dinner?

Healthier Chewy Oatmeal cookies

2011-06-24T16:10:00.005-07:00

These turned out so good, I started with this recipe and then tweaked it a little bit.

Ingredients:

1/2 cup butter

1/4 cup applesauce

1/2 cup brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla

1 cup all purpose flour

1/2 cup wheat flour

1 teaspoon baking soda

1 teaspoon salt

3 cups rolled oats

optional:

about 1/2 teaspoon cinnamon

dash of cloves

1/2 cup raisins

1/2 cup chopped nuts

1 cup chocolate chips

Directions:

preheat oven to 350 degrees, grease cookie sheet.

Cream butter, sugars, and applesauce. Add eggs one at a time mixing in between, then add vanilla and mix. Stir in dry ingredients, then add oats and mix. Add optional ingredients, making sure that batter is well mixed.

Place on baking sheet by rounded spoonfuls. Bake for 8-10 minutes. Allow to cool 5 minutes on the baking sheet, then place on cooling rack to cool completely.

Enjoy!

Marshmallow-Almond Key Lime Pie

2011-06-19T18:58:00.001-07:00

I found this really good pie here, and had to share it

Marshmallow-Almond Key Lime Pie

Ingredients

1 cup all-purpose flour
3 tablespoons brown sugar
1 cup slivered almonds, toasted, divided
1/4 cup butter, melted
1 tablespoon honey
1 can (14 ounces) sweetened condensed milk
1 package (8 ounces) cream cheese, softened, divided
1/2 cup key lime juice
1 tablespoon grated key lime peel
Dash salt
1 egg yolk
1-3/4 cups miniature marshmallows
4-1/2 teaspoons butter
1/2 cup heavy whipping cream

Directions

Place the flour, brown sugar and 1/2 cup almonds in a food processor. Cover and process until blended. Add melted butter and honey; cover and process until crumbly. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
In a large bowl, beat the milk, 5 ounces cream cheese, lime juice, peel and salt until blended. Add egg yolk; beat on low speed just until combined. Pour into crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat and transfer to a bowl. Add cream and remaining cream cheese; beat until smooth. Cover and refrigerate until chilled.
Beat marshmallow mixture until light and fluffy. Spread over pie; sprinkle with remaining almonds. Yield: 8 servings.

Coconut Haupia Cream Pie

2011-06-19T17:39:00.003-07:00

This is a bit involved but well worth the time. You can save some time by using either a regular pastry crust or graham cracker (you can even use premade) and still have a great pie. I think the crust from this pie could also work really well, and it's quite a bit easier.

Crust

1 cup unsalted butter

2 tsp vanilla

1 egg

2 1/2 cups flour

1/2 tsp salt

1/4 cup melted butter

Haupia Pudding

6 oz coconut milk

1/2 cup sugar

1 cup milk

1/4 cup cornstarch

Coconut Bavarian Cream

1 rounded T unflavored geletin

3 T water

1 1/2 cups whipping cream

1 1/2 cups milk

6 egg yolks

1/2 cup sugar

1/2 cup shredded unsweetened coconut (toasted if you like)

To make the crust:

preheat oven to 350

Mix butter and vanilla together, add egg, flour, salt and mix together. Place dough on a greased baking sheet and bake 15 - 20 min. Let cool, refrigerate 1 hour. Crumble 2 cups of cookie, add melted butter and mix by hand. Press half of the mixture into the bottom of a pie plate and the rest up the sides. Bake another 15 - 20 minutes.

Make the pudding next:

In a saucepan combine coconut milk, sugar and 1/2 cup milk bring to a slow boil. In a bowl mix together the remaining 1/2 cup milk, and the cornstarch. Mix until there are no lumps, then slowly add to the hot mixture stirring constantly till thick. Remove from stove and pour into the pie crust. Refrigerate until cold and set.

To make the cream:

Soften geletin with the water in a small bowl, set aside. Whip the whipping cream and set aside. Combine milk, egg yolks and sugar in a stainless steel or glass bowl and set over a double boiler. Cook until the mixture coats a spoon and you can run a finger through it and a line remains. Remove from heat and add the set geletin; mix well. Set hot bowl over an ice bath and stir until it cools and starts to thicken. Fold the whipping cream in, in 2 parts. Add coconut and fold in. Layer this on top of the pudding in the pie plate and chill 2 more hours.

Lighter Cole Slaw

2011-06-15T17:42:00.002-07:00

I don't know that there is anything really unique about this coleslaw recipe that I came up with, but it's a great alternative to the regular old slaw recipe. It's still sweet and tangy like the original, but it's lighter and it can be outside without worrying about it being in the heat.

1/2 cup white balsamic vinegar (you could use apple cider vinegar too)

1/2 cup oil (I used canola)

about 2.5 tablespoons sugar

pepper to taste and salt if you like

about 1 tablespoon poppy seeds

1 bag shredded cabbage and carrots

whisk together the top ingredients and pour over the cabbage and carrots. Mix well.

*if you like more tang you can up the vinegar and canola to 1/3 cups

Mock Champagne Punch

2011-05-09T14:49:00.003-07:00

My parents were looking for a punch recipe that wasn't red (since they just got new carpet) for a graduation party they were hosting! I found this recipe for them and it was a huge hit. This punch can also be put into a champagne fountain.

Ingredients

2 cups simple syrup, chilled

1 (32 fluid ounce) bottle raspberry flavored carbonated water, chilled

1 (64 fluid ounce) bottle white grape juice, chilled

2 (2 liter) bottles lemon-lime flavored carbonated beverage, chilled

Directions

In a large punch bowl, mix together simple syrup, carbonated water, white grape juice and lemon-lime soda.

Makes 60 servings

Ice Cream Crunch

2011-04-28T20:12:00.009-07:00

This is our favorite summer time dessert. If you make it at least a day in advance and it has a chance to freeze hard- you can slice it into "ice cream bars." We usually enjoy it the evening of the day we prepare it and just use a fork to eat it. We almost always double the recipe and make it in a sheet cake pan.

1/2 cup butter, cubed

1/2 cup brown sugar

3 cups crisp rice cereal

2 cups flaked coconut

1 cup chopped nuts (I use pecans)

1/2 gallon vanilla ice cream, softened

In a 3qt saucepan cook the butter and brown sugar until the sugar dissolves.

Mix the cereal, coconut and nuts. Add the caramel mixture and stir until well mixed. Press half of the cereal mixture into a greased 9x13 pan. Spread the softened ice cream over the cereal mixture. Top with the remaining cereal mix. Freeze until firm.

Curried Cauliflower Soup

2011-04-28T20:12:00.008-07:00

A few weeks ago I went to a great restaurant in town. They had an amazing Curries Broccoli soup, so as soon as I came home I had to find a recipe that was similar. And yes I know this is cauliflower, not broccoli, however I had all of the ingredients on hand so I made this and boy am I glad. So first here's the actual recipe I found, then I'll tell you all what I added and did different!

Ingredients

1 head cauliflower, cut into florets
1 onion, cut into chunks
3 cloves garlic, halved
5 cups vegetable stock
1 (14 ounce) can coconut milk
1 tablespoon curry paste

Directions

Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

* I use Patak's curry paste, since I don't like the flavor of Thai curry paste. I find it at Cost Plus World Market.

Okay so now for my changes, lol. A while ago I posted my Coconut Curry Chicken which is really similar, so I kind of merged the two.

1) I steamed the cauliflower and the onion instead of roasted. A friend roasted hers and said it didn't add any extra flavor so it's up to you. Once it was done I blended it in the blender with the broth will it was smooth.

2) I marinated chicken in the curry paste like in the chicken recipe, then I sauteed it in the soup pot till done.

3) Next I poured the rest of the ingredients into the soup pot, including the pureed cauliflower and onions, and stirred. Then I also added matchstick carrots to the mix., and simmer it all.

It was so similar to the flavor and texture of the soup I had that I think next time I make it I'll also add finely chopped broccoli with the carrots.

Banana Dessert

2011-04-28T20:07:00.003-07:00

Crust:

1/2 cup butter

1 cup flour

1/2 cup chopped nuts

Pat into the bottom of a 9 x 13 pan and bake at 350 degrees for 20 minutes. Cool completely.

Second layer:

1- 8oz package, cream cheese

1 cup powdered sugar

1/2 container Cool Whip (12oz)

Mix thoroughly. Spread gently over crust.

Third layer:

1 small package instant vanilla pudding

1 small package instant banana pudding

2 cups cold milk

Whip until thick. Pour over second layer.

Fourth layer:

3 large bananas, sliced over the top of the pudding layer.

Fifth layer:

Gently spread cool whip over the top of the dessert. Refrigerate until serving.

Butter Cookies

2011-04-28T19:55:00.003-07:00

These are our favorite cut out cookies! They're rich and border on the edge of being crisp- instead of soft. We love the flavor and they don't puff up while baking so your designs stay put through baking.

1 cup butter, softened

1/2 cup sugar

1 egg, unbeaten

1 tsp vanilla

3 cups flour

1/2 tsp baking powder

Cream the butter and sugar. Beat in the egg and vanilla. Gradually add the flour and baking powder. Chill until firm. Roll out, cut, and bake at 350 degrees until the edges start to brown (I'm thinking 10-12 minutes, but my directions just say, "until they start to brown")

Salad Dressing

2010-11-14T10:12:00.003-07:00

I just snagged this off a friend's facebook post. It sounds so good that I wanted to make sure it was included here.

‎1/4 cup olive oil. 2 T maple syrup. 2 T lemon juice. 1 t dijon mustard. 1/2 t cumin. 1/4 t salt. 1/4 t red pepper. Dash of nutmeg. Throw in some toasted pecans if you have them. Just the right amount of spicy and sweet.

She recommended putting it on spinach salad with cranberries.

Baked Parmesan Cottage Potatoes

2010-09-22T14:24:00.002-07:00

Janet, here's the potatoes I was telling you about.

Baked Parmesan Cottage Potatoes

3 tablespoons margarine or butter

3 medium potatoes, thinly sliced

1 small onion, thinly sliced and separated into rings

1/4 cup parmesan

garlic and pepper to taste

In a greased 9x13 inch pan arrange potatoes and onion in an even layer. Melt margarine, drizzle over the potatoes and onions. Mix your seasonings and parmesan. Sprinkle over the potatoes.

Bake in at 450 degrees, for about 25 minutes or till browned.

Peach Cobbler

2010-09-16T20:40:00.004-07:00

I've been loving all of the fresh peaches on sale to make this lately, however you could really use any of your favorite fruits. The first time we didn't have quite enough peaches so I added a few pears into the mix, Yum!

Peach Cobbler

1 c. brown sugar
4 tsp. cornstarch
6 c. sliced fresh peaches

dash of lemon juice

Cinnamon, cloves and ginger to taste

1/2 c. - 1 cup milk (less milk makes it more like dumplings, more gives it a more cakey top)
1 tbsp. sugar
2 c. Bisquick
1 tsp. lemon rind

Combine brown sugar and cornstarch in saucepan. Add peaches and spices, toss to coat. Add a dash of lemon juice, stir. Cook over low heat, stirring constantly, until boiling and thick. Reduce heat and cook 2 minutes longer. Set aside.

Combine Bisquick, sugar, lemon rind. Add milk. Stir with fork until moistened. Return peaches to a boil. Pour into 2-quart oblong baking dish. Drop batter on top. Bake at 400 degrees for 20 to 25 minutes. Serve with sauce.

Pasta Primavera

2009-08-31T20:16:00.003-07:00

1/2 pound Basque Chorizo (or other flavorful sausage)
1 large onion, chopped
1 bell pepper, chopped
2 carrots, diced
3 stalks celery, sliced
3 cloves garlic, minced
2 cups zucchini, chopped

4-6 cups fresh tomatoes, chopped (I used 3 small Early Girls, 1 lg. Mortgage Lifter, 8 Juliettes (large variety of grape tomato), and 10 yellow cherry tomatoes. Variety improves the sauce.

Salt
Pepper
Italian Seasoning
lemon juice (just a splash)
Pasta of your choice

Saute the chorizo with onions, celery, garlic, pepper, and carrots (until translucent). Add zucchini and tomatoes and season to taste. Simmer for about half an hour. Prepare pasta according to package directions. We use about a pound of dry pasta- either spaghetti or bowtie. Add the cooked pasta to the vegetables. We serve this dish with cheese sprinkled over the individual servings. Add a salad and some fresh bread and this makes a lovely summer dinner!

Crock pot Sweet Potatoes with the leftovers in Sweet Potato Waffles

2009-05-11T18:59:00.005-07:00

These were so good! I had made this crockpot sweet potato recipe yesterday to have with our grilled chicken, and then tonight I made the waffles with some of the leftovers that I mashed.

Orange Spiced Sweet Potatoes

2 pounds sweet potatoes, peeled and diced

1/2 cup packed brown sugar

1/2 cup butter cut into small pieces

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon grated orange peel

Juice of 1 medium orange

1/4 teaspoon salt

1 teaspoon vanilla

chopped pecans (optional)

Place all ingredients on the crockpot (except pecans), and stir. Cover and cook on LOW 4 hours or HIGH 2 hours. Sprinkle with pecans before serving if desired.

Sweet Potato Waffles

Dry ingredients

1 1/2 cup flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp kosher salt
1/2 tsp cinnamon

Wet ingredients

1 cup milk
1/2 cup sour cream
1/2 cup mashed baked sweet potatoes
4 Tbsp unsalted butter, melted
3 large eggs, at room temperature

Optional

1/3 cup finely chopped pecans

Preparation:

Pre-heat your waffle iron. Depending on the type of iron you have, you may need to lightly oil it. Use your experience with your own equipment in deciding.
Combine all of the dry ingredients in a large bowl and whisk them until well combined.
Separate the egg yolks from the whites, reserving both.
In a medium bowl, combine the milk, sour cream, mashed sweet potato, melted butter, and egg yolks. Whisk until well combined.
In a small bowl, beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside.
Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth.
Fold in the beaten egg whites. If you are adding the pecans, you should fold them in now.
The batter is now ready for your waffle iron. The amount of batter and cooking time will vary according to the size and temperature setting of your waffle iron.

Notes:

Sweet potatoes should be baked for 1 hour at 400 degrees. I do this a day in advance.

Holiday favorites

2008-11-27T19:24:00.002-07:00

This is my brothers favorite thing at the holidays!

Aaron's Christmas Cookies

2 cups Captain Krunch

2 cups Rice Krispies

2 cups colored mini marshmellows

1 8oz jar roasted peanuts

1 1/2 lb almond bark

Melt almond bark and pour over all the other ingredients, mix well. Drop by spoonfuls onto wax paper. Let set up. Enjoy!

My comfort food

2008-11-11T15:07:00.003-07:00

My comfort foods are pretty basic. I love Chicken and dumplings, Beef Stroganoff, and my Mom's bread pudding. I also love the hot artichoke dip that I've posted before, mostly because it reminds me of the holidays and parties, when you could always smell it cooking in the quiet right before everyone arrived.

Bread Pudding

4 cups milk

2 cups fresh bread cubes, packed

1 1/4 cup sugar

4 eggs, beaten

1 teaspoon nutmeg

Preheat oven to 325-350. Scald milk; add bread cubes and sugar. Allow to stand 5 minutes. Slowly pour mixture into bowl of beaten eggs, stirring constantly. Add vanilla. Place mixture into a well buttered 2 quart casserole and sprinkle with nutmeg. Bake with casserole in a pan of hot water for 1 hour, or until knife comes out clean.

We serve hot with a little milk or cream poured over it.

Comfort Food

2008-11-10T10:01:00.003-07:00

Octamom posted about comfort food this morning. It made me think about whether or not I'd ever posted my absolute favorite, amazing, birthday requested meal on our blog. After a quick scan of previous entries I did not find our recipe for Swiss Steak.
When I was young I used to spend every summer in Idaho with my grandparents (we lived in Las Cruces, New Mexico at the time). Grandma was the best cook ever and she made so many wonderful dishes that utilized the homegrown tomatoes and peppers from Grandpa's garden (a small one acre patch that was divided between the east and west sides of their house). This recipe is very simple and easy.

Here is Grandma Canfield's recipe for Swiss Steak.

2 pounds cube steak
2 quart jars of stewed tomatoes
1 large sweet onion, sliced thin
2 large bell peppers, sliced thin
flour
salt
pepper

Dredge the cube steak in flour and brown in oil. Season with salt and pepper to taste. Smother the browned steaks with the tomatoes, onion, and peppers. Cover and simmer for about an hour our until the steaks are tender.

We always serve Swiss Steak with pan browned potatoes (I'm not sure why they're called that). You begin with several moderate sized potatoes (not tiny, not quite baking size either). Cut the potatoes in half lengthwise. Use a sharp knife to score the top of the potatoes with a diamond pattern. Brush the cut side of the potatoes with butter or oil and place them in a buttered or oiled pan cut side up. Sprinkle with kosher salt. Bake for about 40 minutes or until the potatoes are tender.

Steamed green beans with sweet onion slices are the preferred vegetable side dish to serve with the steaks. Peach cobbler usually rounds off the meal (we freeze sliced peaches when they are in season so that we have plenty to use throughout the rest of the year).

Wedding Pasta Salads

2008-10-21T20:15:00.003-07:00

When my Husband and I got married my parents did the catering, these were the salads that we used. At least the sauce for the curry salad. Now they are catering a friends daughters wedding and I thought I'd post these while I was thinking of them. I absolutely love these salads during the summer!

Chicken Pasta Salad

1 lb rotini, cooked

2 cups cooked chicken or turkey

2 large cans chunky pineapple

2 cups celery

3/4 cup chopped green onions

2 cups seedless grapes

slivered almonds, green pepper and salt & pepper to taste

Dressing:

1 cup mayonnaise (I only use Miracle Whip)

3 Tbs lime juice

1/2 tsp curry

Mix all ingredients together in a large bowl. Stir in dressing. Chill 3-4 hours. Add nuts just before serving.

*optional dressing : lemon juice and mayonnaise

Mostaccioli Salad

1 lb bag mostaccioli noodles (cooked and drained)

Add to noodles:

2 med. Sliced cucumbers

1 med. Sliced onion

Dressing:

1 ½ C oil

1 ½ C sugar

1 ½ C vinegar

1 T onion flakes

2 tsp prepared mustard

1 tsp salt

1 ½ tsp pepper

1 tsp garlic powder

1 T parsley

Mix dressing and pour over noodles, onion and cucumbers. Let chill overnight and stir often. Takes on more flavor as it sets. It is still good after 2 to 3 days. Makes a lot!

Raspberry Cake

2008-10-14T13:01:00.002-07:00

1 package white cake mix
1 (3 oz) package raspberry gelatin
1 (10 oz) package frozen raspberries, thawed
4 eggs
1/2 cup vegetable oil
1/4 cup hot water

Frosting:

1 (12 oz) container whipped topping, thawed
1 (10 oz) package frozen raspberries, thawed

*I'm just reading my directions as I'm typing and they call for sweetened, frozen raspberries. I used plain old raspberries and we loved it.

In a large bowl, combine dry cake mix and gelatin powder. Add raspberries with juice, eggs, oil, and water. Beat until well blended. Pour into a greased 9*13 pan. Bake at 350 degrees for 35- 40 minutes or until a toothpick inserted near the center comes out clean.

For frosting, fold whipped topping into raspberries (I used real cream, whipped it and then fold the berries into the cream). Spread over the cake. Refrigerate for 2 hourse before serving. Store in the refrigerator.

Very Pink Strawberry Cake

2008-10-14T09:15:00.002-07:00

This was my favorite cake as a child, in fact it came from a Strawberry Shortcake birthday card that I got one year. But just a warning, it is very pink, and my parents remember this as being terribly sweet, which I think was from the icing. On Janet's blog she talks about the cake she made for Jake's birthday and the frosting being whipped cream and frozen raspberries, you could probably do the same here just use the strawberry liquid or the other half of the strawberry package.

Very Pink Strawberry Cake

1 white cake mix

3 tbsp flour

1 (3oz) package strawberry gelatin

1 cup salad oil

4 eggs

1/2 cup cold water

1/2 small package frozen strawberries (thawed)

Mix cake mix, flour and gelatin. Add oil. Beat in eggs. Add water and strawberries. Mix well. Bake in two loaf pans greased and floured (we used round cake pans too) or 9x13 for 40 - 50 minutes at 350 degrees.

Very Pink Strawberry Icing

2 tbsp butter

2-3 tbsp strawberry liquid

1 cup powdered sugar

Melt butter, add strawberry liquid. Mix in powdered sugar until spreading consistency.

Honey Oatmeal Wheat Bread

2008-10-11T16:55:00.002-07:00

This is our family's favorite bread. It's simple to make, delicious, and with a yield of 3 loaves it's enough to last a couple days.

3 cups boiling water
1 1/2 cups oatmeal
3/4 cup warm water
3 pkgs. yeast (6 3/4 tsp)
1/2 cup honey or brown sugar (we always use honey)
1/3 cup canola oil
2 tsp salt
3-4 cups whole wheat flour (we use more like 5 cups)
4-5 cups bread flour (we just use enough to make a soft dough... don't even bother measuring)

1. Pour boiling water over oatmeal in large mixing bowl. Cool to lukewarm (or it will kill yeast).

2. Dissolve yeast in warm water. Let stand until foamy (or until oatmeal is lukewarm).

3. Add yeast to oatmeal mixture. Add honey and oil. Blend well. Add salt. Add whole wheat flour, stirring well after each addition. Gradually add bread flour, forming a soft dough. *

4. Turn out onto a floured surface and knead 5-10 minutes. Place dough in greased bowl and cover with a damp cloth. Let rise until double.

5. Punch down and form dough into 3 loaves. Let rise about 20 minutes.

6. Bake at 350 degrees for 30 minutes. Put on rack or board for cooling.

* I do steps 3 and 4 differently.

Add honey, oil, salt, and 3 cups whole wheat flour to oatmeal. This helps the oatmeal cool faster. Stir until well moistened. Add yeast mixture. Stir until yeast mixture is incorporated into dough. Add more wheat flour if desired. Stir until it begins to get stiff. Turn out onto well floured surface (several scoops of flour) and knead bread flour into dough until dough is no longer sticky and continue kneading until the dough is smooth and pliable.

I measure only the first 3 cups of wheat flour and only because I'm afraid the yeast mixture won't incorporate if the batter is any thicker than that.

Ezekiel Bread

2008-10-11T16:36:00.003-07:00

Submitted to Taste of Home magazine by Roger Hawley in Valley Park, Missouri:

"If your Bible's handy, read Ezekiel 4:9 to find the inspiration for this recipe and it's title. This tender, chewy multigraing bread has a hint of sweetness."

3 pkg. active dry yeast (roughly 6 3/4 tsp)
5 cups warm water, divided
1 Tbsp plus 2/3 Cup honey, divided
2/3 cup canola oil
1/2 cup sugar
2 tsp salt
4 cups whole wheat flour
1 cup toasted wheat germ
6 - 8 cups bread flour

Dissolve yeast in 3/4 cup warm water and add 1 Tbsp honey. Add the remaining water and honey, the oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turn dough to coat. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into four loaves. Place in 9 x 5 x 3 inch loaf pans (greased). Cover and let rise until nearly doubled, about 30 minutes.

Bake at 350 degrees for 30 -35 minutes or until golden brown. Remove from pans to wire racks to cool.

*I'm assuming the use of human or cow excrement to generate the 350 degree temperature is optional.

Here's a dinner roll recipe for you Janet!

2008-10-11T16:09:00.003-07:00

Hawaiian Dinner Rolls

Ingredients:

1 can (8 ounces) crushed pineapple, undrained
1/4 cup warm pineapple juice (70° to 80°)
1/4 cup water (70° to 80°)
1 egg
1/4 cup butter or margarine, cubed
1/4 cup nonfat dry milk powder
1 tablespoon sugar
1-1/2 teaspoons salt
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
3/4 cup flaked coconut

Directions:

In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add coconut.
When cycle is complete, turn dough onto a lightly floured surface. Cover with plastic wrap; let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375° for 15-20 minutes or until golden brown. Yield: 15 rolls.

*I found this recipe on the Taste of Home Website, I keep meaning to try it bit haven't yet. But I know Janet is looking for bread recipes so I thought I'd post it.

Devil's Delight Cake

2008-10-11T15:58:00.003-07:00

I'm just trying this recipe, but I can't imagine that it won't taste great. I'll let you know if by chance it doesn't taste as good as it sounds.

Devil's Delight Cake

1 pkg. (18.25 oz.) devil's food cake mix (with pudding in the mix)

4 eggs

1 c. water

½ c. vegetable oil

1 c. chopped nuts

1 c. mini marshmallows

1 c. Hershey's Semi-Sweet Chocolate Chips

½ c. raisins (I don't put these in!)

Confectioners' sugar

Preheat oven to 350. Grease and flour Bundt pan. In large mixer bowl

combine cake mix, eggs, water and oil; beat on low speed just until

blended. Increase speed to medium; beat 2 minutes. Stir in nuts,

marshmallows, chocolate chips and raisins. Pour batter in to pan. Bake 45

to 50 minutes or until you do the toothpick thing! Cool 10 minutes; remove

from pan to wire rack. Cool completely. Sprinkle with confectioners' sugar

on top.

Banana Pumpkin Bread

2008-10-04T22:06:00.002-07:00

This was a great bread, Andy though thinks it should be called cake instead! Sorry Janet, this probably won't be a recipe for you.

Banana Pumpkin Bread

Ingredients:

2 ripe bananas, mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey ( I used 1/2 cup brown sugar)
1/2 cup white sugar
2 1/2 cups all-purpose flour
1/2 cup oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup mini chocolate chips
3/4 cup walnuts

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan. I used a bundt pan instead.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, oats, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the chips and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Really Good Hashbrowns

2008-10-02T13:29:00.002-07:00

I have to give a little back story! A couple years after my husband and I married, our names were given to Andy's Uncle Charlie and Aunt Debbie in the Christmas Gift Drawing. That year we were staying in in Nevada so out gift was mailed to us. I was a little shocked to have gotten 2 cases of dried hashbrown potaotes. It turns out that these are THE gift to get in the family, and after tasting them I understood. The brand is Nonpareil, and they come in what look like school milk cartons. They are already seasoned and you just rehydrate them before cooking. They are hard to find here (only at Winco) but they do have a website www.buyhashbrowns.com.

I took this to a lot of Mom's group brunches! When we have it at home I usually serve it with eggs.

Here's what I do with them!

1 container of hashbrowns, rehydrated

1 small onion, diced

1/2 to 1 green bell, chopped

1 ham steak chopped (great use for leftover ham)

about 1 cup shredded cheese (I use chedder)

In a skillet heat about 1-2 tbls of olive oil, add hashbrowns, onions, pepper and ham.

Saute until the hashbrowns are as crisp as you wish.

Shortly before serving top with shredded cheese. Leave on heat just until cheese is melted.

**this keeps well in a warm oven.

Crock Pot Mushroom and Beef Stew

2008-10-01T10:12:00.003-07:00

I haven't posted a recipe for a very long time. Thanks to all who have kept up! WOW! Anyway. I just got dinner in the crock pot and I have no idea how this recipe will turn out, but I wanted to post it up before I forget, in case I like it. SO don't try it until I update the results tonight!

1 pound cubed stew meat
1 can cream of mushroom soup
1 pkg brown gravy (the recipe I was following called for onion soup, I improvised)
1/2 cup water
1 cup fresh sliced mushrooms (recipe said 2 4oz cans, drained)
1/2 onion finely chopped
3/4 cup roughly chopped carrots
2 cloves garlic, finely chopped
1 tsp Season All
1 tsp pepper

Put everything in the slow cooker on low for 8 hours (well, I'll be on high for a couple hours, then switch over to low until family is hungry tonight). Serve over hot egg noodles.

Another Soup!

2008-09-28T16:43:00.003-07:00

My husband and I are in a very fall mood and almost craving soups. Here's another really good one I just made! The only trick is you have to melt the cheese in the white sauce first otherwise the texture is not so good, trust me!!

Cauliflower Cheese Soup

- 1 medium head cauliflower, broken in florets
- 1 medium onion, chopped
- 1 can (14-1/2 ounces) chicken broth
- 1 chicken bouillon cube
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 3 cups milk
- 2 cups (8 ounces) shredded cheddar cheese
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon each cayenne pepper, curry powder and white pepper

Directions:

In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender. Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cook and stir until bubbly. Cook and stir for 2-3 minutes longer or until thickened. Reduce heat; add cheese and seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). Yield: 6-8 servings (2 quarts).

Vegetable Beef Soup

2008-09-22T20:05:00.003-07:00

This is one of our favorite soups. The kids really like the broth and I usually add abc noodles so they think of this a "kid" meal.

2.5 lbs beef roast or stew meat (I use bottom round), cubed
2 pkgs frozen mixed vegetables
1 64 oz can of vegetable juice (like V8, but cheap)
2 cans beef broth
2 cubes beef boullion
1 pkg italian dressing mix

Place all ingredients in crock pot or large stock pot. I usually start with a frozen roast (suprise, suprise) and when it's thawed in the crock pot I remove the meat, cube it, and return it to the soup. If you don't have enough liquid to cover the goodies add some water. If the soup needs salt after it's cooked I sometimes add another boullion cube. I also add ABC noodles the last 15 minutes or so. Some days we feel like Barley Beef Soup and omit the noodles but add a couple handfuls of barley at the beginning of the cooking time. Usually we cook this for about 8 hours but it can be ready much faster... the beans get nice and mushy the longer it cooks... we like that, you may not.

Really yummy light pie!!!

2008-09-18T19:06:00.008-07:00

This is another Taste of Home recipe that we really like, especially in the summer! It's really good even without the spreadable fruit.

Light Lemon Pie

INGREDIENTS

* 1 package (.3 ounces) sugar-free lemon gelatin

* 1/2 cup boiling water

* 3/4 cup cold water

* Sugar substitute equivalent to 3 tablespoons plus 1 teaspoon sugar

* 1 cup (8 ounces) 1% cottage cheese

* 1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed

* 1 reduced-fat graham cracker crust (8 inches)

* 1/2 cup 100% strawberry spreadable fruit

* 8 large strawberries, halved

DIRECTIONS

In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set.

In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping.

Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves. Yield: 8 servings.

Maple Oat Nut Scones

2008-09-18T19:06:00.006-07:00

I love these at Starbucks and had to share the recipe once I found it. I think the key to these is the blending of the oats for the texture.

Starbucks Maple Nut Oat Scones Recipe

For The Scones

1 cup oats (quick or old-fashioned)

1 1/2 cups flour

2 tablespoons sugar

1/2 teaspoon salt

1 tablespoon baking powder

2 tablespoons maple syrup

2 1/2 tablespoons cold butter (small pieces)

1 large egg

1/2 cup half-and-half or heavy cream

1/2-3/4 teaspoon maple extract

2/3 cup coarsely chopped pecans

Maple Glaze

1 1/2 cups powdered sugar

1/2 teaspoon maple extract

5 teaspoons water

Preheat oven to 425°F. Spray a baking sheet with cooking spray.

Using a food processor or blender, finely grind the oats.

In a mixer mix the flour, oats, sugar, salt and baking powder. Add the maple syrup and butter and mix well.

In a small bowl beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and mix well.

Add the pecans and mix just to incorporate.

Place the dough on a floured surface. Knead and pat the dough into an 8 to 10 inch circle and cut into 8 wedges.

Place the wedges on the baking sheet and bake for 13 to 15 minutes, or until light brown.

Remove the scones from the oven to wire rack. Let cool about 3 to 5 minutes.

Mix the glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.

This recipe makes 8 Starbucks Maple Oat Nut Scones.

Here's what we had for dinner tonight!

2008-09-18T19:06:00.003-07:00

Tonight I made Cube steak and mashed cauliflower. It was so good.

Cube Steak

This recipe started, as a recipe from Andy's Grandma, but it's changed a little over time. I listed her original amounts, but I just dump until the total liquid just covers the cube steaks.

2-4 steaks (I've always used cube steak)

1 c water ( I use apple juice or plain soda)

1 c catsup

1/4 c vinegar

2 tbs brown sugar

2 tbs Worcestershire sauce

1 tbs mustard

These are also in her recipe but I've never added them to mine.

2 tbs onion, chopped

2 tbs green pepper, chopped

My cooking instructions:

Brown steaks in skillet (one that you have a lid for), when browned on both sides remove from skillet. Mix remaining ingredients and bring to a simmer. Return steaks to skillet and simmer till steaks are done. If desired remove steaks and thicken sauce with a little corn starch mixed with water, to make gravy.

Grandma's cooking instructions:

Brown steaks if desired. Mix other ingredients and bring to a boil in a sauce pan. Pour over steak in a baking dish and bake at 325 for 1 to 2 hours.

This just seemed like over kill to me, I bet this would work in the crockpot though!

Cheesy Mashed Cauliflower

1 head cauliflower or 1 bag frozen cauliflower florets

Cook cauliflower till very soft, I steamed my fresh cauliflower for about 15 - 20 minutes. Drain well!

If you have a food processor put cooked cauliflower in that, I used my blender, but some people use potatoe mashers in the pan.

Add 1 cup grated cheese (or more if you like) and about 1/3 to a 1/2 cup sour cream. Blend, mash, whatever until about the consistancy of mashed potatoes. If it gets to thin you can thicken with a little bit of instant potato flakes. In fact you can also just add these at the begining to to get a little more of a mashed potato feel. Salt and pepper to taste.

I also put it back in the pan and on the burner, or zap it in the microwave a little to reheat it after blending it.

a couple variations:

milk or cream instead of sour cream
feta or crumbled blue cheese instead of chedder
one recipe I saw suggested adding a little dill
and ultra healthy is chicken broth instead of any dairy and (horror) no cheese

Another Great, fast and easy soup!

2008-09-16T20:07:00.003-07:00

Kielbasa Cabbage Soup

3 cups coleslaw mix

2 medium carrots, chopped

1/2 cup chopped onion

1/2 cup chopped celery

1/2 teapoon caraway seed ( I don't have any so I just seasoned with pepper and garlic)

2 tablspoons butter

1 carton (32oz) chicken broth

3/4 to 1 pound fully cooked kielbasa sausage, cut into 1/2 inch pieces

2 medium unpeeled golden delicious apples, (I would use granny smith next time)

1/4 teaspoon pepper

dash of salt

** I added potatoes to mine. I sauted them with the veggies and simmered the whole soup just till they were done.

In a large saucepan, saute the coleslaw mix, carrots, onion, celery and caraway seeds in butter for 5-8 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients.

Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes, stirring occasionally. Yield: 6 servings (2 quarts).

Janet, do you remember this cake from college?

2008-09-11T17:30:00.002-07:00

I haven't made this cake in ages, but I 'm so excited I found this recipe again.

Laisy Daisy Cake

1 1/4 cups boiling water
1 cup oats
1 3/4 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
dash of salt
1/4 tsp nutmeg
1 cup sugar
1 cup firmly packed brown sugar
1/3 cup margarine
2 egg whites or 1 egg
1 tsp vanilla

Topping:
1/2 cup coconut
1/2 cup packed brown sugar
1/2 cup oats
3 Tbs milk
2 Tbs margarine, melted

Heat oven to 350 degrees. Lightly grease and flour an 8 or 9 inch square pan.

In a small bowl add boiling water and oats, stir and set aside. In a large bowl beat the sugars and margarine until well blended. Add egg whites and vanilla, beat well. Add dry ingredients and oat mixture.

Pour batter into pan and bake 55-65 minutes for an 8 inch pan or 50 - 60 for a 9 inch pan, until a wooden toothpick inserted in center comes out with only a few moist crumbs on it.

In a small bowl combine all the topping ingredients; mix well. Spread over the top of HOT cake. Broil about 4 inches from heat, 1-2 minutes or just until topping is bubbly. Cool completely.

A yummy twist on regular lasagna!

2008-09-11T16:54:00.003-07:00

White Lasagna

* this recipe calls for cooked noodles, however I have done this with uncooked noodles. I just make extra sauce (double it) and cook for about 1 hour or until the noodles are soft. You could also use a bought jar of Alfredo sauce and thin with chicken broth.

* This also only makes about an 9x9 inch pan, increase ingredients for a bigger batch.

1 Tbs butter
1 1/2 Tbs flour
3/4 cup milk
1/4 cup chicken broth
1 clove garlic
1/8 tsp white pepper (regular works it just doesn't stay as white a sauce)

1/2 a medium onion, sliced thinly
2 cups fresh mushrooms
1 Tbs olive oil
1 (14.5 oz) can of artichoke hearts drained and chopped

8 lasagna noodles cooked and drained
1/2 cup shredded mozzarella, divided ( I use more like a cup)
1 cup finely grated Parmesan cheese, divided

Melt butter in a saucepan; stir in flour. Cook 1 minute, stirring constantly. Gradually add milk and broth, cook stirring constantly until mixture thickens. Stir in garlic and pepper.

Saute onions and mushrooms in oil, stir in artichokes, set aside.

In a greased casserole, spread 1/4 of the sauce. Place a layer of noodles, top with more sauce, 1/2 of the artichoke mixture, and 1/2 of the mozzarella, and 1/3 of the Parmesan. Top next with more noodles, you should have used 1/2 the noodles by now. Add another 1/4 of the sauce, the rest of the artichoke mixture and another 1/2 of the mozzarella and 1/3 of the Parmesan. Finish with the final layer of noodles, sauce and remaining Parmesan.

Cover with foil and bake at 375 degrees for 30 minutes. Remove foil and bake 10 minutes more or until lightly browned.

Mint Chocolate Bark

2008-09-05T14:53:00.003-07:00

This is a great, easy candy to make, especially if your looking for a gift around the holidays!

Mint Chocolate Bark

2 cups semisweet chocolate chips
1 cup white chocolate chips
1 teaspoon vegetable oil
1 teaspoon peppermint extract
2 drops green food coloring (or more depending on the strength of you food coloring)

* I love chocolate and orange, so this year I'm going to try orange extract and a little yellow and red food coloring to make orange (ooooh for Halloween) maybe for Christmas I won't use any food coloring.

Step 1
Line a cookie sheet with waxed paper; set aside. Melt the semisweet chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Pour the chocolate onto the cookie sheet and spread it to about a 1/4 inch thickness with the back of a spoon.

Step 2
Using the same method, melt the white chocolate chips with the oil. Stir continuously until smooth. Add peppermint extract and food coloring; stir well. Pour the mixture over the chocolate layer and spread to about and 1/8 inch thickness. Draw the tip of a butter knife through the layers to create swirls. Refrigerate until firm, about 30 minutes.

Step 3 remove the bark from the pan. Peel off the waxed paper. Set the bark on a cutting board and cut it into 2 dozen bars with a sharp knife. Store in an airtight container in the fridge.

Zucchini Bake

2008-09-05T14:42:00.003-07:00

I thought this sounded like an good recipe to post for the fall ( if we ever leave the 90 degree days behind)
This is a pretty informal recipe because it came from my family and changed depending upon the mood.

Zucchini Bake

1 zucchini, thinly sliced
1 tomato, thinly sliced
1 onion, thinly sliced
1 package saltine crackers, crumbled
1/2 cup butter, melted
bacon, cooked and crumbled
grated cheddar cheese 1/2 to 1 cup

Layer in a baking dish, pour melted butter over first four layers. Top with grated cheese and bacon. Bake at 350 degrees about 30 minutes.

Spinach Salad Supreme

2008-09-05T14:30:00.002-07:00

This is a wonderful dressing for spinach!

Spinach Salad

1 lb fresh spinach
6 strips bacon

optional
1 can mandarin orange segments
fresh mushrooms
hard boiled eggs, sliced

Dressing

1 Tbls bacon drippings
1 tsp mustard
1 tsp sugar
1 small onion grated
1 cup mayo
1/4 cup salad or olive oil
1/4 cup vinegar
1/4 cup Parmesan

Make dressing by beating all the ingredients together. When serving toss salad with dressing and top with crumbled bacon.

Frog Eye Salad

2008-09-05T14:09:00.003-07:00

Don't even think that this is a healthy salad, but it is good. I also thought this could be fun to post since Halloween is coming up, and it has kind of a creepy name.

1 1/3 cups Acini Pepe (tiny round pasta usually found in a box)
1 can (20 oz) pineapple chunks, drained (reserve 1/4 cup juice)
1 3/4 cup milk
1/4 cup sugar
1 pkg (3.4 oz ) vanilla instant pudding
1 can (8oz) crushed pineapple, drained
2 cans (11 oz each) mandarin orange segments, drained.
2 cups frozen non-dairy whipped topping, thawed
3 cups miniature marshmallows
1/2 cup flaked coconut

Cook pasta according to package. Rinse with cold water, drain well. (If you don't have a mesh colander you can use cheese cloth or a paper towel to help drain the little pastas without loosing them through the holes.)

In a large bowl, beat reserved pineapple juice, milk, sugar and pudding 2 minutes.

Gently stir in pasta and remaining ingredients; cover. Refrigerate at least a couple hours before serving

And now a treat just for people!

2008-08-29T20:52:00.003-07:00

Super, super delicious!
This is actually an easy recipe, it just looks impressive when your done.

Chocolate Mousse

4 oz semisweet chocolate
1 Tbs unsalted butter
1/4 tsp vanilla
2 Tbs sugar
3/4 cup whipping cream

Melt Chocolate in top of a double boiler over barely simmering water. Stir until smooth. Cut butter into small pieces, whisk into chocolate until melted. Stir in vanilla and sugar. Remove pan from over hot water. Let cool slightly while whipping cream until stiff peaks form. Stir about 1/3 cup whipped cream into chocolate, then fold mixture into remaining cream.

Refridgerate 1 hour.

Dog Treat - recipe request

2008-08-29T19:16:00.003-07:00

Here are all the recipes that I found for dog treats when we first got our puppy!

*When I make treats for Belle, I put them in the dehydrator so that they don't have to be refrigerated and will last longer.

Bread Machine Chicken Flavoured Treat Recipe

1 cup chicken stock
1 cup Bread or all-purpose flour
2 cup Whole wheat flour
1/4 cup Non-fat dry milk powder
1 1/2 teaspoon Yeast

Use dough cycle. Roll dough to 1/2" thickness. Cut with cookie cutters or a pizza cutter. Place on a greased baking sheet. Cover with plastic wrap and let rise in warm place about one hour. Bake at 325-degrees for one hour. When all are baked, turn off oven and leave overnight. Store in airtight container.
Copyright © The Dog's Kitchen,

Classic Baby Food Dog Treats

· 3 Jars Baby Food -- Chicken
·1/4 C Wheat Germ
·1/4 C Dry milk powder

Combine ingredients in bowl and mix well. Roll into small balls and place
on well-greased cookie sheet. Flatten slightly with a fork. Bake in
preheated 350 degree oven for 15 minutes until brown. Cool on wire racks
and STORE IN REFRIGERATOR.

Gourmet Baby Food Doggie Cookies

3 Jars Baby Food -- beef or carrots
1/4 C Cream Of Wheat
Chicken
1/4 C Dry milk powder

Combine ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350 degree oven for 15 minutes until brown. Cool on wire racks and STORE IN REFRIGERATOR. Also freezes well. Another Prodigy member made these substituting cream of wheat for wheat germ and then used tablespoon to make cookie sized drops on plate. Microwaved for 4 minutes on Medium High. Suggested keeping an eye on them in microwave and perhaps start out for only 3 1/2 minutes. They do come out soft. Also suggested using Beef/Vegetable Dinner Baby Dinner instead of Beef or Chicken.

Banana Biscotti

* 5 cups flour
* 1/4 cup peanuts, chopped
* ½ teaspoon baking soda
* 1 egg
* ¼ cup vegetable oil
* 1 ½ cups banana, pureed
* 2 teaspoons vanilla
* water

Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg, oil and banana together. Add into the dry ingredients in well. start combining together. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2" - 2 1/2" high. Flatten so that log is 6" -- 7" wide by 1" high. Place on non-stick baking sheets or lightly greased ones. Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container.

Frozen Peanut Butter Yogurt Treats

1-32oz. container of vanilla yogurt
1 cup of peanut butter

1. Put the peanut butter in a microwave safe dish and microwave until melted.
2. Mix the yogurt and the melted peanut butter in a bowl.
3. Pour mixture into cupcake papers and freeze.
My dogs LOVE these after a nice long walk on a hot summer day!!!!

Fruity Yogurt Treats

2 mashed kiwis or a jar of fruit baby food
8 oz. strawberry(or any other flavor)yogurt

Mix together, freeze in ice cube tray. serve. Plus: these don't damage gums and teeth like ice does!

Oatmeal Crunchies

Dry Oatmeal
Peanut Butter

Mix oatmeal and peanut butter in a bowl until the oatmeal clumps into balls. -Roll the mixture into small balls and place on a cookie sheet. -Freeze overnight or until hard.

Peanut Butter Cookies for Mutts
(Canine Connections)

1/2 stick butter or margarine 2 eggs
1/2 c. peanut butter 2 T. sugar
pinch of salt 2-3 "handfuls" whole wheat flour

Melt butter in saucepan, add two eggs and stir briskly until it is one glutinous mass. Remove from heat. Add peanut butter, sugar, salt, and flour. Bake in an 8x8 square pan for 15 minutes or until brown on edges. Cool and serve in small quantities.

Peanut Butter Cookies

2 c. whole wheat flour 1 c. wheat germ
1 c. peanut butter 1 egg
1/4 c. vegetable oil 1/2 c. water
1/2 tsp. salt

Preheat oven to 350 F. Combine flour, wheat germ, and salt in large bowl then mix in peanut butter, egg, oil, and water. Roll dough out onto a lightly floured surface till about 1/2 inch thick...then cut out the biscuits using a cookie cutter -- but Mom uses a dog-bone cutter but any neat cutter will do (or make squares). Put the biscuits onto an ungreased baking sheet. Bake 15 minutes for the smaller sized cookies and up to 35 minutes for larger shaped ones. Store in the fridge...if they last that long.

Peanut Butter Treats for Dogs (and People)
(Pomerama Recipes)

3 c. whole wheat flour 1/2 c. rolled oats
2 tsp. baking powder 1-1/2 c. milk
1-1/4 c. peanut butter 1 T. molasses

Preheat oven to 350 F. Combine flour, oats and baking powder in a large bowl. Mix the milk, peanut butter, and molasses until smooth, add to dry ingredients. Knead dough with hands, it will be stiff. Roll out to 1/4" thick and cut into shapes. Bake for 20 minutes or until lightly browned. Turn off oven and leave in oven until cool. Store in airtight container. Yields 30 servings. Posted to Prodigy Bbs by Linda Satterfield, submitted by Ursula R. Taylor.

Recipe Request

2008-08-27T20:45:00.001-07:00

Ok, it's not actually something we're planning on eating for dinner and I'm sure no one else on here would want it for dinner either.... but.... I'm looking for new recipes for dog treats. Does anyone have some they'd like to share?

Gingerbread Waffles

2008-08-26T16:09:00.007-07:00

Fall is in the air (if not in the actual temperature) and these spicy waffles are the perfect fall dessert (or breakfast). I like them served with fried apples and they would be terrifically decadent if you served them with fried apples and ice cream. This recipe was a wedding present from Genaura along with a very pretty waffle heart shaped waffle iron. We used to make waffles every Saturday morning... right up until that second baby came along!

2 cups flour
1 1/4 tsp soda
1 1/4 tsp cinnamon
1 tsp salt
2 1/2 tsp ginger
1/4 tsp cloves
1 cup molasses
1/2 cup buttermilk
1/3 cup oil
1 egg, slightly beaten
1 egg white, stiffly beaten

Sift dry ingredients together. Combine molasses, milk, and beaten egg. Add to dry ingredients. Mix well. Fold in egg white. Pour on moderately hot waffle iron. Bake 3 minutes.

Broccoli Salad

2008-08-26T16:09:00.006-07:00

This salad is one of the most requested potluck dishes I make.

2 bunches broccoli- broken
1/2 cup red onion, chopped
1/2 cup raisins
1/2 - 1 cup sunflower seeds
1 pound bacon, cooked and crumbled

Dressing:

1 cup mayonaise
2T white vinegar (I usually use apple cider vinegar)
1/2 cup sugar

mix together and serve

Oatmeal Blackberry Scones (to eat with your cider)

2008-08-26T16:04:00.003-07:00

3 cups flour
1/2 cup sugar
pinch of salt
1 1/4 tsp baking soda
2 1/2 tsp baking powder
1 1/2 cups butter (3 sticks)

Cut together until mixture resembles coars crumbs.

Add:

2 cups oats
zest of one orange

Mix well, then add all at once:

3/4 cup buttermilk (I just add a glug of vinegar to milk)

Mix until a ball forms and then add 7/2 package frozen blackberries.

Bake at 350 degrees for 20 - 25 minutes.

Tuscan Bean Soup

2008-08-25T17:49:00.003-07:00

This was a really fast and good, light but filling soup!

1 package peeled baby carrots, coarsely chopped
1 small onion, chopped
3 Tblsp olive oil, divided
2 - 15oz cans cannellini beans, rinsed and drained
1 - 32oz box reduced sodium chicken broth
2 to 3 tsp dried Italian seasoning, crushed
1 - 5oz pkg baby spinach
black pepper
* We have also added ground beef or Italian sausage for a little extra in the soup.

In a large sauce pan cook and stir carrots and onion in 1 tablespoon of olive oil over medium high heat for 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.

Meanwhile, in a large skillet heat remaining olive oil over medium-high heat. Add Spinach; toss with tongs 1-2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper.

Serves 4

Cranberry Cider Mix

2008-08-25T17:19:00.002-07:00

Hi with school starting again (and finally getting into the blog again) I was reminded of this recipe. Last year at Christmas I gave this to my daughter's teacher as a gift. The original recipe also comes with instructions on how to make easy apple looking gift bags to put the cider mix in. So for her teacher I gave her the cute apple bag in a basket with two oranges. Oh and the spices are easy to find and not very expensive at Cost Plus World Market.

Cranberry Cider Mix

12 cinnamon sticks broken (a hammer works well)
1/2 cup sweetened dried cranberries
1 T whole allspice
1 T nutmeg
1/2 t ground cloves (you can also use whole cloves)
*You will also need 2 oranges and a bottle of apple cider to make the spiced cider.

Mix all ingredients together, and store in an air tight container. Include instructions with the gift.

Instructions: In a large sauce pan or crockpot, combine 2 quarts apple cider, 1 quart water and the cranberry cider mix. Heat till warm. Add 2 sliced oranges. Makes 3 quarts.

Peppermint Pie

2008-08-24T20:15:00.001-07:00

This is an incredible pie, light but rich and wonderful!

Bob's Peppermint Pie
This recipe came from Paula Deen's show

1 envelope plain gelatin
1/4 cup cold water
1/2 cup heavy cream, plus 1 1/2 cups heavy cream, whipped
8 ounces peppermint candies, soft type (I found these in a tin a Cost Plus World Market around Christmas)
1 prepared chocolate cookie crust
Crushed hard peppermint candies, for garnish

Soften gelatin in water and set aside. Put 1/2 cup heavy cream in a small saucepan with candies and cook over low heat until candy melts. Add gelatin mixture and mix well. Let cool and fold in whipped cream. Pour into crust, sprinkle with crushed peppermint candies, and chill thoroughly.

Great Pumpkin Dessert

2008-08-24T18:58:00.002-07:00

Here's a good dessert I found, however trust me, do not forget the sugar!

Great Pumpkin Dessert

1 small can of pumpkin
1 cup sugar
3 eggs
1 can evaporated milk (12oz) - At the holidays I'm going to use eggnog!
4 teaspoons pumpkin pie spice
1 yellow cake mix
1 1/2 cups walnuts
3/4 cup melted butter

In a bowl mix together the first five ingredients. Pour into a greased 9x13 inch pan. Sprinkle dry cake mix on top of pumpkin mixture. Sprinkle with walnuts and then drizzle with melted butter.

Bake at 350 degrees or until a toothpick comes out clean in the middle. To serve top with whipped cream or ice cream.

Freezer Pickles (that we always eat before they have a chance to freeze)

2008-08-24T11:34:00.002-07:00

This is a recipe from Grandma Canfield's recipe box. We've enjoyed these pickles every summer of my life. They are so simple, so basic, so fresh, and so good that they are a staple in our refrigerator the entire summer growing season.

2 quarts cucumbers (I just fill the big green tupperware bowl)
1 onion, sliced
2 Tbsp salt

Mix until the salt is dissolved. Let stand 2 hours, drain.

Add:

1 1/2 Cups sugar
1/2 Cup vinegar (whatever type you fancy)

Pour over pickles. Put into containers and freeze or keep in the refrigerator.

We also sometimes add pepper to taste. Bell peppers make an interesting addition. Chris is trying to get me to add carrots to this morning's batch. I have never yet frozen these pickles, but Grandma assures me they're delicious after freezing as well as fresh from the refigerator.

Strawberry Cream Cookies

2008-08-23T18:12:00.004-07:00

Here's a new cookie recipe I've found. So so good!

Strawberry Cream Cookies

1 cup butter, softened
1 cup sugar
1 package (3 ounces) cream cheese, softened
1 egg yolk
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
seedless strawberry jam (I used lemon and lime curd instead)

In a large mixing bowl, cream the butter, sugar,and cream cheese until light and fluffy. Beat in egg yolk and vanilla. Add flour and blend. Cover and refrigerate for 1 hour or longer until dough is easy to handle.

Shape dough into 1in balls. Place 2 inches apart on ungreased baking sheets. Using a wooden spoon handle, press a hole in center of each cookie; fill with 1/4 teaspoon jam. Bake at 350 degrees for 10-12 minutes or until set. Cool on wire racks.

Chai Tea

2008-08-23T17:44:00.003-07:00

This is so good, and it makes a large batch so it's perfect for company. It's also a lot cheaper that buying chai tea lattes. Plus for me I can use decaf which is really hard to find at coffee places.

Chai Tea

2 quarts water (8 cups )
8 bags black tea (you could really use any plain tea)
3/4 cup sugar
16 whole cloves
5 cinnamon sticks ( like it much better with 2)
8 slices fresh ginger (I used a couple dashes of ground ginger)

Combine ingredients in crockpot. Cover and cook on high 2 - 2 1/2 hours.

Strain mixture; discard spices. Can be served warm or refrigerated for up to 3 days. (I think it goes a little longer really)

To serve mix with milk. The recipe suggests 1 cup milk for all the tea, just before serving. We however drink it by the individual glass and do about 3/4 tea to 1/4 milk, but it's just a matter of taste. I also really like it cold in the summer.

Easy Meatloaf

2008-08-23T17:37:00.002-07:00

My husband loves meat loaf but I really don't. So when I found an easy meatloaf to make for him I was thrilled. He says this is really good.

Stuffing Meatloaf

2 pounds ground beef
1 package stuffing mix
2 eggs
1/2 cup water

Mix together in a gallon freezer bag (that's what the instructions said) and when well mixed press into an ungreased loaf pan. Cook 1.25 - 1.5 hours at 350 degrees or till internal temp is 160 degrees.

Apple Cream Cake

2008-08-23T17:26:00.002-07:00

This is a wonderful recipe from the cook book Fast Fixes with Mixes. It sounds a little odd, but it's great, and easy.

1 package yellow cake mix
3 cups sliced and peeled tart apples
1/2 cup chopped walnuts
1/4 cup sugar
1 teaspoon ground cinnamon
1 cup heavy whipping cream
Whipped cream or vanilla ice cream, optional

Prepare cake batter according to package, pour into a greased 13x9 inch pan. Combine apples, walnuts, sugar and cinnamon; spoon over batter. Pour cream over top. Bake at 350 degrees for 60 - 70 minutes or until a toothpick inserted near the center comes out clean. Serve with whipped cream or ice cream if desired.

Pecan Carmel Sticky Rolls

2008-08-22T13:32:00.003-07:00

These are the caramel sticky rolls you drool over at the farmer's markets. They bake up golden and delicious and look very impressive.

Use 1/3 batch of Grandma Ethel's roll dough (we sometimes use all the baking dishes in the house and end up with about 4 dozen rolls to share when using the whole dough recipe).

1 Cup pecans, chopped (sprinkle in the bottom of bread pans (3) or 9x13" dish, or 1/4 sheetcake)

Heat slowly in large saucepan:

1 Cup brown sugar
1/2 Cup butter
2 Tbsp corn syrup (light)

Roll your dough out into a 15 x 20" rectangle (or something like that). Spread it with butter and sprinkle cinnamon and either white or brown sugar generously on the dough. Roll the dough from the long side. Slice 1 1/2" thick. Pour caramel mixture over the nuts in the bottom of pans. Place rolls on top of caramel. Bake at 350 degrees for 30 minutes.

Grandma Ethel's Rolls

2008-08-22T13:17:00.004-07:00

Although I've never met Grandma Ethel, and am not in fact related to her, I have offered more than one prayer of Thanksgiving that she made these rolls and shared the recipe with her family. I am also very grateful to Amy and Andy for sharing the recipe with me. This is a very stiff dough and it can be a bear to knead, so let me reassure you... the rolls are worth every last aching muscle you may aquire... and you probably needed a good upper body workout anyway! :-) A final note.... yep, you probably will use most of a bag of flour. Don't start the recipe unless you have a full bag in your pantry. It is possible to cut the recipe in half (or less) but the kneading time remains the same and these are so good we like to have a ton of rolls that we can share or freeze.

6 Cups warm water
2 Tbsp (heaping) yeast
1/2 Cup butter, melted
2 Cups dry milk
14 Cups flour, divided (It takes more than this to finsih the rolls, probably 17 cups or more total)

1 1/2 Cups sugar
2 eggs, beaten
1 1/2 Tbsp salt

Dissolve the yeast in warm water. Add rest of ingredients and 7 cups of flour. Beat on low until well mixed (I just beat by hand). Add remaining flour until stiff (once it gets hard to stir I put a pile of flour on the counter and turn the dough out of the bowl, continue adding flour while kneading until the dough isn't sticky). Knead until the dough is smooth (about 20-25 minutes). Place the dough ball into a greased bowl and let rise until doubled in size (I use an antique dish pan). Punch down and let rest for 10 minutes. Form into rolls. Let rise until double. Brush with butter after baking.

Bake at 400 degrees for 10-12 minutes
Cinnamon rolls 375 degrees for 18-20 minutes
Bread loaf 375 degrees 20 minutes

Green Pork Enchiladas

2008-08-21T14:16:00.003-07:00

I finally remembered my password to access the blog! Yea! Blond moments seem to come so much more frequently now than they did before children....

This is our favorite use of our new favorite (and cheap) pork cut. I usually make 3 large pans of enchiladas because we can eat them for several days before we're tired of them. You can cut the recipe in half and get a good 1/4 sheetcake pan of enchildas or a 9x13 pan plus a few extras.

3-4 pounds of extra lean country style pork ribs (not really ribs, actually a shoulder cut)
1 large sweet onion, chopped
1 can (4oz) chopped green chiles
2 large (28oz...I think) cans green enchilada sauce
1/2 - 1 lb sharp cheddar cheese (or monteray jack, or whatever you like)
corn tortillas (I buy the package of 3 doz, but there are some left over)

Place roast, onion, green chiles, and 1 can of enchilada sauce in crockpot. Cook 6-8 hours on low or until meat pulls apart when pulled with 2 forks. Brush a layer of enchilada sauce over the bottom of your cooking dish (whichever dish you choose). Warm remaining enchilada sauce in a small skillet on the stove. One at a time place tortillas in warm sauce and remove them when they are pliable (otherwise they will split when you begin working with them). As you remove the tortillas fill them with a spoonful of meat mixture and top with a scant handful of cheese, then roll the tortillas and place in the baking dish with the seam side down. You could also choose to layer your enchiladas and place the tortillas flat in the baking dish and then layer the remaining ingredients (tortilla, meat, cheese, tortilla, meat, cheese, tortilla) and then brush sauce over the top layer of tortillas and sprinkle with more cheese. Bake them in a moderate oven (350 - 375 degrees) until the cheese in bubbly.

This meat filling also makes great tamales. I just follow the recipe on the bag of masa for directions on making the masa shell of the tamales. You can use a jar of green salsa instead of enchilada sauce when cooking the meat mixture if you prefer that flavor (we switch back forth depending on my mood and pantry contents).

Yummy Steak Topping

2008-07-24T16:13:00.002-07:00

My friend was telling me about her absolute favorite food and I just had to try it last night with her!

First, you prepare a steak however you like it. We added a little garlic salt and pepper and my husband grilled it.

In a frying pan, we sauteed a container of sliced mushrooms in butter (maybe close to 1/4 cup), added two green onions sliced, and maybe three minced garlic cloves. Keep stirring until it's all tender and serve it over the steak.

Oh my gosh. How will I ever eat a plain steak again? I don't even like mushrooms very much, but this was so good and simple! :) I highly recommend it. It also makes your kitchen smell Heavenly.

More Greek Food

2008-06-02T13:49:00.002-07:00

Ok, here are the recipes for tzatziki and greek salad.

Tzatziki

Greek yogurt
Grated cucumber (squeeze to get most of the juice out before mixing into the yogurt)
Crushed garlic cloves - two or three depending on how garlicky you want it
Extra Virgin olive oil
Salt
Dash of vinegar and a dash of lemon juice

Add all this together to taste and leave in fridge to settle and get cold.

Rustic Greek Salad

Cucumber
Tomatoes
Red onion
Kalamata Olives
Extra Virgin olive oil
Feta Cheese

Cut cucumber and tomatoes into medium to large chunks and the red onion into rings. Mix with the Kalamata olives and virgin olive oil and salt and pepper so it's all covered and then place the whole feta cheese on top (could sprinkle with dried Oregano). Optional - add a little lemon juice to the olive oil.

Greek Lamb Marinade

2008-06-02T13:34:00.004-07:00

I tried this out to make gyros and it turned out great! Of course, I don't have the nifty rotisserie greek restaurants do, so I cut some lamb steak into thin strips, soaked it in the marinade, and sauteed it. Then I put it on some pita bread with some tzatziki and sliced red onion. I'll dig up the tzatziki recipe - it was really good and authentic according to the friend who gave it to me.

3 tablespoons lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1/2 tsp. thyme
1/2 teaspoon oregano
1/2 tsp. bay leaf
salt and pepper to taste

Stir it up, pour it over the meat. Soak it for a few hours or so. Enjoy! My kids even liked it.

Chicken Fingers With Lemon Sauce

2008-05-28T23:11:00.003-07:00

I tried a new recipe out of a friend's magazine tonight and it was so good, even though I messed up the sauce a little. My boys were distracting me and I ended up adding too much chicken broth, but it still tasted good - it was just runnier than it should be.

My husband's first comment was, "Are you going to make this again?" "Do you want me to?" "Yeah ......" He really liked it. It's not too difficult either!

So here it is.

1 jar (10 ounces) lemon curd (I found it next to the jams and jellies)
1/4 cup chicken broth
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
1 cup buttermilk
1 tablespoon grated lemon peel
1 cup all-purpose flour
1/2 cup cornstarch
1 1/4 pounds boneless skinless chicken breasts, cut into strips
Vegetable oil for frying

In a small saucepan, combine the lemon curd, broth, soy sauce, and ginger. Cook and stir until combined and heated through; keep warm.

In a shallow bowl, combine buttermilk and lemon peel. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture.

In an electric skillet, heat oil to 375. Fry chicken a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon sauce.

Yield: 4 servings (1 1/4 cups sauce).

Lucky for us, the kids didn't want any! :-D

Olive Garden Soup

2008-03-17T21:45:00.003-07:00

We had lunch at Olive Garden and my daughter LOVED the soup, so I had to figure out how to make it. A little bit of research and this is what we came up with. It turned out nicely, if I do say so myself! And so easy if you have a cuisinart or some kind of food processor. Next time we'll try the crockpot, but here's the stovetop version:

2 lbs Hamburger
1/2 sm bag of baby carrots
4 celery stalks
1 med. yellow onion
2 cans tomatoes (chopped or stewed)
1 can kidney beans
1 can white beans
1 can black beans (or whatever you have:)
8 cups water
8 tsp granulated beef buillion (or use broth and skip the water)
15 oz spagetti sauce or up to 26 oz to taste
8 oz pasta (OG uses little salad noodles, I used bowtie)
spices to taste:
parsley
basil
oregano
pepper
parmesan cheese on top if desired

1. Brown Hamburger.
2. In lg stockpot, add hamburger, carrots, celery, onion and tomatoes. Simmer 10 min (med/med-low).
3. Add remaining ingredients and cook med/med-low for 45 min. until carrots are tender.

This makes a lg stockpot full of soup, so you can half it :)

Fruit Dip

2008-02-03T18:01:00.000-07:00

Beware ... You might not enjoy fruit plain after this.

FRUIT DIP

7 oz. marshmallow cream
8 oz. cream cheese, softened
1 tsp. maraschino cherry juice

Beat all ingredients until fluffy with an electric mixer. Serve with a pretty arrangement of fruits including sliced apples, pears, strawberries, bananas, pineapple, oranges, etc. My two favorites are banana and strawberry with this dip. You can add more or less of the juice for your liking and you can also add other flavorings if you prefer.

Easy One Rise Rolls

2008-01-22T22:12:00.001-07:00

These really are the easiest rolls ever and really good, but much better if eaten within the first day or two (fyi:) They can also be stuffed with the chicken crescent recipe yumminess instead of buying expensive refrigerator dough.

Combine:
1 3/4 C warm water
1/2 C oil
1/2 C sugar
3 Tbs. yeast

Add:
2 eggs
5-5 1/2 C flour*
1 tsp salt

Knead until smooth, divide dough into 4 balls (3 if you're doing chicken crescents). Roll each into an 8" circle, cut into 8 wedges (6 for chikn crescents). Roll into crescents. Place on greased cookie sheet or one sprinkled with corn meal (but I didn't grease mine and they didn't stick:). Let rise for about 15 min. Bake at 375 for 10-12 min.

*Can also use part whole wheat flour.

M&M Cookies

2008-01-16T21:34:00.000-07:00

http://allrecipes.com/Recipe/Robbis-MM-Cookies/Detail.aspx with some alterations...namely more flour. I used more like 3 C. I hate flat cookies:) Picky Davy raved! Also, I used cute Valentine M&M's:)

INGREDIENTS
1 cup packed brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2-3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups candy-coated milk chocolate pieces

DIRECTIONS
In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add M&M candies.
Drop dough by teaspoonful onto cookie sheet.
Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking.

Lunch TOday - Tuna and Noodles

2008-01-08T12:21:00.000-07:00

I know it's supposed to be what's for dinner, but I just had a yummy little simple lunch and it's nothing amazing or gourmet, but lately easy, quick, and healthy have been perfect. I'm not even sure if this counts as a recipe, but sometimes just the idea of combining everyday stuff helps me out. So here you go:

6-12 oz bag of pasta; however hungry you are (I used wide egg noodles)
1-2 cans tuna, drained
2-3 tbs butter
1+ cup shredded cheese (we used mozerella)
salt and pepper

Boil water and add noodles, cook to al dente, drain. Return noodles to hot pot, melt butter and cheese in with noodles. Add tuna (I have a 2 and 5 yr old, so I had to keep the tuna and noodles separate for them), salt and pepper and enjoy. I recommend serving with fresh veggies and/or apples. It's a lot like Tuna Casserole, but without the added sauce you save about 100 calories and my kids only eat regular Tuna Casserole every 3rd time if I'm lucky. BUT even my newly picky 5 yr old said this was good food.

Two Easy Meatball Recipes

2008-01-07T23:01:00.000-07:00

I fell in love with Costco meatballs when I was three days overdue with my second son. After weeks with no appetite, there was a heavenly smell at my friends wedding reception and I followed the scent to some BBQ meatballs. They really hit the spot! But I was a tired pregnant mom and there was no way I could duplicate this delicious recipe. Or so I thought.

I asked the mother of the groom if I could please have the recipe. She said, "Ohhhhhhhh ... All right. Costco meatballs..."

"Uh huh ..."

"And Bullseye BBQ sauce."

"That's it?"

"That's it."

I felt like I had hit the recipe jackpot! A delicious and easy recipe! These are really more of an appetizer food, but no one in my family objects when I include them as a dinner food. Just follow the instructions on the package, pour on a good coating of sauce, and bake them in the oven. They are so good!

Looking through a cookbook my sister gave me, there is a recipe for Sweet and Sour Meatballs. There are detailed directions as to how to form your own meatballs, but who wants to do that? I just used the sauce portion with some Costco meatballs and cooked them in the same fashion, served them over rice, and we had a broccoli cauliflower mix on the side for dinner tonight.

So here is the sweet and sour sauce. I imagine it has many uses.

1/2 cup brown sugar (I used honey instead to taste)
1/4 cup vinegar
1 tsp. prepared mustard
1/4 cup barbeque sauce
1 tsp. Worcestershire sauce

Stir it and pour it over some meatballs. Depending on your preference, you might want to double the sauce.

Enjoy!

Easy Lasagna

2008-01-05T12:54:00.001-07:00

One day I was commenting to the checker at the grocery store about how much easier it is to make lasagna with those no boil noodles and she said, "Do you want to know an easier way?" I said, "Yeeeeeeees ......"

She said, "Use cheese ravioli."

This cuts out the step where you spread on ricotta or cottage cheese. Also, I usually slice the mozzarella cheese to make it easier to spread the ricotta on and that's kind of a pain. When you make it with frozen ravioli, all you have to do is layer it like this:

thin layer of sauce to prevent sticking (or I think you can use a little olive oil too)
Ravioli
Sauce
Cheese
Ravioli
Sauce
Cheese
Sauce
Layer of grated parmesan on top

Bake at 375 for about 50 minutes covered and then 10 minutes uncovered. It should be bubbling by then. Let it stand for 5 minutes before serving.

This is so easy, it's almost ridiculous. And it is sooooo good! I buy the frozen ravioli from Costco which gives me a large two layer lasagna and there is still enough ravioli leftover for a few servings. Then I buy a big bag of shredded mozzarella cheese from Costco and some Boboli pizza packs to have on another night to make sure I use the cheese up.

You can use any kind of sauce you want for the lasagna, but I would like to share my mom's recipe because it is really good.

1 lb. ground beef
1 large can stewed tomatoes (I used crushed tomatoes in thick puree instead)
1 can tomato sauce (your average soup can size)
1 packet Spagetti Sauce Mix (Last time I used McCormick's thick and zesty sauce, I believe)
1 tsp. garlic powder

Brown the beef, pour in the tomatoes and sauce (don't drain the tomatoes), then the seasonings. I recently had it over spaghetti and my friend who comes over every week for dinner was begging for more the next week. :)

Or you could make it really easy on yourself and use your favorite sauce in a jar. I love having such an easy lasagna recipe because I feel more motivated to make a decent salad since I'm not exhausted.

I hope you enjoy it! Another thing I wanted to mention: There was a place I went to called The Brick Oven that put pepperoni in their lasagna. It was really good. Just throw in a layer of that if you're a pepperoni fan.

Turkey Noodle Soup

2008-01-05T08:49:00.001-07:00

I know turkey season is past us now, but there's always next year. This year I made a turkey for Thanksgiving, scraped off as much meat as I could and wasn't sure what to do with the carcass. I threw it in the garbage and felt wasteful, but afterwards, I learned I could have used it to make stock. You take the carcass, put it in a pot of water with a bunch of carrots, celery, and onions, poultry seasoning, salt and pepper and let it boil for a few hours. Discard all the veggies and bones and POOF you have a bunch of flavorful stock to help start soups, add to rice, mashed potatoes, gravies, crock pot stuff ... it freezes and it's useful.

Now back to the turkey soup.

3 cups of Turkey stock (or chicken or water)
1 large can of cream of chicken soup
1 large can (or so) of water

Add poultry seasoning, sage, thyme, salt, pepper (spices you like) until broth is yummy.
Add bite size turkey chunks, chopped carrots, chopped celery, chopped onion and cook until veggies are done. Add noodles, cook until they're done.

Now this made me SO much soup, like 3 meals worth. If you want to freeze the soup, first, I would recommend only adding noodles to the part you are eating that night and cool the rest in the fridge (this is important if you don't want to be cleaning frozen turkey soup mess out of your freezer when the name brand freezer bags rip open cuz the soup you put in was too hot). When the soup is cool, freezer bags work fine. Then when you are ready to cook it up again, put the frozen block of soup in a pot, bring to a boil, add noodles, cook and serve.

Catalan Tortilla

2008-01-04T23:19:00.000-07:00

I was flipping through The Totally Garlic Cookbook that my friend Jessica gave me years ago and this recipe gave me the perfect opportunity to chip away at my 15 pound bag of yukon gold potatoes, my healthy supply of garlic, and the onions I needed to use before they go bad. It was so good and it was quite different from what we normally eat. So here's the recipe!

Catalan Tortilla (it has nothing to do with torillas - it's actually an omelette)

Olive Oil
3 medium baking potatoes, peeled and thinly sliced
10 garlic cloves, peeled and thinly sliced
1 small onion, thinly sliced
Coarse salt and freshly ground pepper
8 eggs, lightly beaten

Preheat oven to 350 degrees F.

Coat medium baking dish (I did a large baking dish) lightly with olive oil. Arrange alternating layers of potato slices, garlic, onion, and salt and pepper to taste, drizzling each layer lightly with olive oil. Bake 45 minutes, stirring several times (I timed it to go off every 15 minutes so I wouldn't forget to stir). Remove from oven and stir to separate.

In large heavy skillet, heat 1 tablespoon olive oil. Add potato mixture in even layer. Pour eggs over potatoes. Cook over medium-high heat, shaking skillet to prevent sticking. When eggs are set around edges, slide omelet out onto plate, loosening edges and bottom, if necessary, with spatula. Place another plate on top and invert. Add 1 teaspoon olive oil to skillet. When hot, slide omelet back into pan and cook 1 minute longer. Cut into wedges to serve.

I don't have a good stove or pan for making omelettes, so I ended up scrambling it. Doesn't really matter because I don't think it changes the taste. Omelettes just look prettier. I decided this dish makes a good breakfast or dinner. The ingredients are pretty healthy too! I added a little fresh parmesan cheese and that made it extra yummy. I hope you try it and like it! :) Also, my yukon potatoes are pretty small so I ended up using 6 instead of 3 as the recipe calls for. I love it when I find a new dish to add to my favorites!

Caribbean Chicken Rice

2008-01-04T23:16:00.000-07:00

This is a recipe from my friend Yvonne called "Caribbean Chicken Rice". It is soooooooo yummy!

1 package saffron rice
2 1/2 cups water
2 TBS butter or margarine
1 bunch of green onions chopped into small pieces (include the green stems)
1/4 cup of red and green peppers diced into small pieces
1/4 cup of chopped sweet onions
1 small can of chunky or tidbit pineapples - drained
1/4 c coconut shreds
Cayenne pepper (season to taste)
1 clove of garlic
1 lb of browned chicken strips
or 1 lb of medium shrimp, peeled and deveined

Combine all of your ingredients in a 2 quart saucepan and bring to a boil stirring thoroughly. Reduce heat, cover and simmer over low heat for 25 - 30 minutes, or until all liquid has been absorbed. Remove from heat, stir and let stand covered for 5 minutes. Stir and serve.

Citrus Mustard Pork Roast

2008-01-04T23:09:00.000-07:00

Citrus Mustard Pork Roast

3 tablespoons Dijon mustard
2 tsp. finely shredded orange peel
1 tsp. finely shredded lemon peel
1/2 tsp. pepper
1/4 tsp. salt
1 3- to-4 pound boneless pork top loin roast (double loin, tied - sometimes I buy two roasts and tie them together when I can't find a double one or I have the butcher do it for me)
2 medium oranges
Orange juice
2 tablespoons cornstarch
2 tablespoons honey or brown sugar (I prefer honey)
2 tablespoons lemon juice
1/4 cup dry white wine or orange juice

1. In a bowl, stir together 2 tablespoons of the mustard, citrus peels, pepper, and 1/4 tsp. salt.

2. Untie roast, trim fat. Spread mustard mixture on roast. Retie roast. Place on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325 oven for 1 3/4 to 2 hours or till thermometer registers recommended temp. for pork (the book says 155, but I think it's wrong - my thermometer I think recommends somewhere between 170 to 180). Cover with foil and let stand 15 minutes. The meat's temp will rise 5 degrees during standing.

3. Meanwhile, for sauce, peel and section oranges over a bowl to catch juices. Add enough orange juice to equal 1 cup. In a saucepan, stir together remaining mustard, orange juice, cornstarch, honey, and lemon juice. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Gently stir in orange sections and wine (or 1/4 cup OJ). Heat through. Serve sauce with meat.

I like to serve it with garlic mashed potatoes and sauteed asparagus. I boil some yukon gold potatoes with about 4 cloves of garlic, drain them, add butter, gorgonzola cheese, fresh parmesan cheese, milk, a little cream, and use an electric mixer to get them nice and smooth. First I blend the butter in well before I add the other ingredients.

For the sauteed asparagus, I put some olive oil in a pan with two cloves of minced garlic on medium heat, just until I can barely smell the garlic, then I add the asparagus, keep it moving for a few minutes to avoid burning the garlic, then I turn it down to low and cook it for another few minutes. I put them on a plate, salt them, squeeze some lemon over them, and add a little fresh parmesan cheese. I think it tastes pretty good!

How to Make Roasted Garlic

2008-01-04T23:05:00.000-07:00

How to Make Roasted Garlic

Years ago I fell in love with "focaccia con cambozola" - a flatbread at Cucina Cucina that is served with roasted garlic and cambozola cheese. For a long time, I would drive by and wonder what that Heavenly smell was. It was the garlic. It was love at first bite and though I had been skeptical of garlic's illness fighting abilities, that was the first winter I didn't get a single cold. Those were my college days, so I irresponsibly went there once a week with my friends to indulge myself. Mmmm ... Either it really does fight colds or no one would get close enough to me to get me sick.

Anyway, there came a time when money was scarce, but I really craved roasted garlic. I had no idea how to make it and when my husband and I were living in our first apartment in Puyallup (well, our first apartment we lived in without a roommate), we went to the fair and this one booth was selling various garlic products including a "garlic roaster" - a ceramic, garlic-shaped dish made especially for roasting or storing garlic. I was so excited and it came with instructions! If I could just get Cucina Cucina's focaccia bread recipe, I would have it made, so I had to improvise. It's really not a true focaccia bread - more like a lightly seasoned thin pizza crust.

This is how you roast a head of garlic:

1. Cut off the top (the pointy part) to expose the cloves
2. Spread butter on top
3. Drizzle with a little olive oil
4. Place in a cold oven in a covered dish (I tried covering a small dish with foil and poking a couple small holes in it and that worked great)
5. Turn oven to 300 degrees and set timer for 45 minutes
6. Uncover and baste with olive oil
7. Cook uncovered for 9 minutes (9 is what works in my oven - the directions said 10, but that gave me overdone, bitter garlic)
8. Baste again and cook another 9 minutes
9. Baste again and cook another 9 minutes.

At this point, some of the cloves will usually start to emerge out of the skin. Wait until it's cool enough and you can either scoop the soft cloves out with a butter knife or turn it upside down and squeeze it. That's fun, but it gets your hands all oily. It took me a while to perfect this process, but it has been awesome for putting in potatoes, sauces, even guacamole, hummus, and especially for spreading on a yummy bread of your choice. I like to put it on some warm french bread with some butter, sprinkle on a little fresh parmesan cheese, and dip it in a combination of extra virgin olive oil and balsamic vinegar. I just had some tonight and I will probably reek for the next few days. It's worth it! My brother roasts whole garlic cloves by sauteeing them in a pan, but I haven't mastered the art yet. I'll let you know when I do. I like the fact that you don't waste any of the head, but it involves peeling all of the cloves. It takes less time, but I am in my comfort zone with the oven roasting method and I like the aroma while it's cooking. You do have to plan ahead.

I hope these directions are helpful to someone! :) One more tip - for spreading on bread, mash the garlic with a fork while it's still warm.

Lemon Cookies

2008-01-04T22:55:00.001-07:00

Mmmmmm ... What's for dessert? My friend brought me these cookies when I had the ear infection from heck and could hardly chew. They were moist, soft, and delicious! I could hardly believe that a cookie with no chocolate could be so good. I was grateful to have something so yummy that I could chew with almost no effort. Also, I was delighted to learn how easy they are!

Lemon Cookies

1 box moist deluxe lemon cake mix
2 eggs
1/3 cup oil
powdered sugar

Mix the first three ingredients, roll into about 1 inch balls, roll those in the powdered sugar, place on a cookie sheet, and bake at 350 for 8-12 minutes. Enjoy!

Company Chicken

2008-01-04T22:52:00.000-07:00

I got this one from a church cookbook, tried it last week, and I fell in love!

Company Chicken

8 to 10 boneless skinless chicken breast halves
Flour
Salt and pepper
Butter
Fresh lemon juice
1 1/2 lbs. sliced mushrooms
2 cups whipping cream
1 1/2 cups grated parmesan cheese

Rinse the chicken and pat dry. Pound flat between plastic wrap or in a large ziploc bag (this was fun because I took my aggressions out on it). Coat with flour, shaking off excess then season with salt and pepper. Saute in butter (I used about half a cube and ended up adding a little more for the mushrooms) in a skillet until golden brown and cooked through, drizzling each side with lemon juice. Remove to a baking dish. Saute the mushrooms in the drippings in the skillet then pour over the chicken. Pour cream over chicken and sprinkle on parmesan cheese. Bake at 350 for 45 minutes. Garnish with fresh parsley.

It is so good. I think the lemon really makes the dish. 5 stars!

Banana Bread

2007-11-06T11:56:00.000-07:00

This is the best banana bread I've ever made. Thanks again, allrecipes:) I added topping and it was wonderful (and easy for picky husbands who hate nuts to pick off).
http://allrecipes.com/Recipe/Banana-Banana-Bread/Detail.aspx

2 C Flour
1 tsp baking soda
1/4 tsp salt
1/2 C butter
3/4 C brown sugar
2 eggs
2 1/3 C mashed banana (I used 4 bananas, but lots of people used 5)

Prehead oven 350. Grease 9x5 bread pan. Combine dry ingredients in a bowl. Cream butter and sugar (I cheated and did mine in the kitchenaid, worked great). "Stir" in eggs and then banana. "Stir" in flour gradually just until mixed. Pour into pan and bake for 60-65 minutes. Cool 10 minutes. Then turn out on rack.

Topping

1/4 C brown sugar
3 T Flour
2 T Butter
1/3 C chopped Walnuts.

I just mixed this together with a fork until it formed crumbs and I dumped it onto the bread 30 minutes into cooking. I still had to cover it with tin foil at the end to keep it from burning, so probably 15 min would do it!

Garlic Breadsticks

2007-11-05T20:02:00.000-07:00

K, I just got this off of allrecipes, but they turned out really nicely.
http://allrecipes.com/Recipe/Soft-Garlic-Breadsticks/Detail.aspx

INGREDIENTS
1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine, melted

DIRECTIONS
In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter
*So, I made mine in the Kitchenaid instead of the bread machine. I just mixed the dry ingredients together in a bowl except for the yeast. I put the water and oil in the mixer and then took out a third of the dry ingredients and mixed it with the RapidRise yeast and dumped it into the water while it mixed with the dough hook. Then I added the rest of the dry ingredients slowly. I was also out of parmesan cheese, so I just did without and they were still good. I rubbed a stick of butter over the top while they were still warm and yum!

GARLIC BUTTER: (I didn't try this, but next time...)

INGREDIENTS
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

DIRECTIONS
In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

Chicken Crescents

2007-10-23T17:43:00.002-07:00

These are so yummy! Great to freeze and use as after school snacks, etc.

1/4 C margarine
2 cans Pillsbury crescents (or make your own dough, see Easy One Rise Rolls)
1 can cream of chicken soup
8 oz cream cheese
1-2 C cooked, cubed chicken (you can use the canned if you're short on time:)

Melt margarine and cream cheese together (or just use low fat crm cheese to make them a little lower in fat and mix it with beaters. You can even add the chicken and just mix it all up). Add cooked chicken.* Place spoonful of cream cheese/chicken mixture at wide end of crescent and roll it up. Place all crescents on ungreased cookie sheet and back at 375 for about 10 min until golden brown. Serve wamr with hot cream of chicken soup oured over like a gravy.
*I like to add the cream of chkn soup to the cream cheese mixture and stuff it all inside!

Hamburger Stew or Stone Soup

2007-10-23T17:16:00.001-07:00

Okay, this hardly warrants a recipe, I guess, b/c it's so self explainatory, but I love this in the Fall and sometimes I forget about it, so it's nice to have in our recipe book! My mom makes this and they have even made it a youth activity where everyone brings whatever ingredient they want to add to the soup. I've always wanted to make in in conjunction with reading "Stone Soup" to my kiddos when they're old enough. Here goes:

1 1/2-2 lbs Hamburger
3-4 Carrots
5-6 Potatoes
1/2 Onion
3 Stalks Celery
Lots of Salt and Pepper to taste.

Brown the Hamburger in a large skillet with salt and pepper. Then add vegetables--I've listed my favorite, but whatever you like and however much you want will do! Add water for the broth and cook until the veggies are soft. You will want to add lots of salt and pepper for taste. You can also thicken the broth with flour or cornstarch, but I like it clear. I love being able to taste all the vegetables without alot of extra spice.

Scones (from my college friend Robyn)

2007-10-22T18:26:00.000-07:00

It's winter, or rainy and cloudy 24 x 7 in the Pacific Northwest. Time for comfort food!

1 C Milk
1 tsp Salt
1/4 C Margarine
1/4 C Sugar
1/2 C Warm Water
3 pkgs (each pkg is 2 1/4 tsp) yeast (I used rapid rise)
2 eggs, beaten
5 1/4 C flour

Put milk in microwave on High for 2 min (mine had a little film on the top afterward that I scooped off....so, maybe stir it halfway or something:) Stir in marg, sugar, salt until marg is melted. Set aside.

Disolve yeast in warm water. Add milk and eggs to yeast, stir. Add flour a little at a time. Beat well after each addition, until dough can be handled. Knead on a floured surface until smooth and elastic. (I didn't knead that long and these still turned out to be the best scones I've ever made). Let rise 30 min. Stretch into scones and fry in oil on medium heat until brown on both sides (turning once). (Be generous with the oil in your pan and let it get hot before adding:)

World's Most Amazingly Delicious Brownies EVER!

2007-09-28T14:26:00.000-07:00

Oh yes, I am not bragging, I have concocted the most amazing brownie recipe the world has ever, or will ever know. It all started when I needed to take some snack for my visiting teachees. I decided on brownies, but I wanted to make a bigger batch, and I wanted them to be thicker and chewy and glorious. So here is my personally modified to perfection recipe, with frosting recipe included at no additional charge! Again, with all due humility, throw away all other brownie recipes. THIS is IT!

Best Brownies ever.

Grease a 9X13 pan and preheat the oven to 350.

In a big bowl, or mixer add:

1 cup BUTTER (the real stuff, baby)
2 cups sugar
2 tsp vanilla
3 eggs

Cream these together.

In a separate bowl, mix:

1 cup flour
2/3 cup Hershey's cocoa powder
1/2 tsp baking powder
1/4 tsp salt

Gradually blend dry ingredients into moist ones. (add nuts if you'd like or not, whatever) Spread in 9X13 pan, bake for 35 minutes (or until a knife comes out clean). Cool, frost, cut into squares, die happy.

Super Amazing, Fool Proof, Creamy Brownie Frosting
6 TBS Butter
6TBS Hershey's cocoa
2 TBS honey or corn syrup
1 tsp vanilla
2 Cups powdered sugar
1-2 TBS milk

Cream butter, cocoa, corn syrup, and vanilla. Add powder sugar and milk, beat to spreading consistency, spread on cool brownies (except you'll never be able to wait for them to cool all the way, so it will be a ll warm and gooey and beautiful bliss).

Chicken Fingers

2007-09-28T14:20:00.001-07:00

This isn't exactly a healthy vegetarian snack, but it is a tasty "appetizer" (or y'know, the main course if you're eating at my house).

Chicken Fingers with Honey Mustard

4 skinless boneless chicken breasts

1 cup flour

½ tsp salt

¼ tsp each pepper and Season All

1/2 cup milk

1 egg

1 cup vegetable oil for frying

1. Mix flour, salt, pepper, Season All in a shallow bowl. Mix milk and egg in a separate bowl. Cut up chicken into ½ by 2 inch strips.

2. Dip chicken in egg and milk mixture, then roll in flour to coat well. Set aside on a sheet of wax paper.

3. Pour ¼ inch of oil into a large skillet. Heat over medium high. Place part of the chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes or until golden brown and crisp. Drain on paper towels.

Honey Mustard

Mix ½ cup honey with ¼ cup Dijon mustard.

Serve chicken with ranch dressing, ketchup, honey mustard.

Bruschetta - the appetizing appetizer

2007-09-28T14:18:00.000-07:00

Bruschetta

1 cup pitted ripe olives

2 cloves garlic, minced

2 tsp balsamic vinegar or red wine vinegar

1 tsp capers (i HATE capers, I never use them for anything! So leave these out if you know what's good for you!)

1 tsp olive oil

3 TBS mayonnaise

2 medium tomatoes, chopped

3 thinly sliced green onions

1 TBS fresh snipped basil or 1 Tsp dried basil or

Oregano

1 TBS olive oil

1/8 tsp pepper

1 baguette French bread (the long skinny ones)

2 TBS olive oil

½ grated parmesan (NOT the sawdust kind in the green

can, the nice stuff in the cheese section.

For olive paste, in blender or food processor combine olives, garlic, vinegar, capers, mayonnaise, and the 1 tsp olive oil. Cover and blend until smooth.

For tomato topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 TBS olive oil, and pepper.

For the toast, cut bread into ½ inch thick slices. Use the 2 TBS olive oil to lightly brush both sides of each slice. Place on an ungreased baking sheet. Bake at 425 for about 5 minutes or until crisp and light brown, turning once.

To assemble, spread each piece of toast with a thin layer of olive paste. Top with about 2 TBS tomatoes and sprinkle with parmesan cheese. Return to oven for 2-3 minutes until cheese starts to melt and toppings are heated through. Serve warm.

California Rolls (That No One Will Eat)

2007-09-28T14:15:00.001-07:00

Oh yes, who doesn't want a recipe that no one likes (except me). Here is one I keep making for people and the people try to spit it out when I'm not looking. It's okay. Everyone has their own opinions.

California Rolls

4 cups cooked Calrose (sticky white) rice

6-8 Nori sheets (seaweed paper)

1 Avocado, sliced

6 oz (1 can/bag) tuna or crab meat

Sushi Rice: While it is hot move into a large bowl and sprinkle with sushi vinegar (I just use white or rice vinegar) and mix rice swiftly with a wooden spoon. Cover bowl with a damp towel and let rice cool to room temperature.

Sushi Rolls: Put some water in a small bowl and put aside. Cut a piece of aluminum foil just a bit larger than a sheet of Nori. The Nori has a shiny and a dull side, but it shiny side down on the foil. Spread an even layer of rice (between 1-2 cups) carefully over the Nori, leaving and 1 inch space at one edge. Place your filling in a row on the edge across from your 1“ space. Hold your fillings as you roll the Nori away from you, towards the 1” space edge. When you get to the end of the roll, dip your fingers in the water and moisten the edge to seal the sushi roll. Wrap it up in the foil and refrigerate for about an hour. When ready to eat, carefully open the foil and slice the sushi. Serve with wasabi and soy sauce.

Chicken Enchiladas

2007-09-28T11:52:00.001-07:00

Okay, I have this recipe and no measurements b/c I use to make it with my roommates all the time. So, I've gone online to fill them in....

Grilled Chicken (3-ish breasts, depending on the size--you want 2 C chopped)
1 C cheese (Mozzerella is yummy, cheddar totally works tho)
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1/2 C Sour Cream
1 Can Green Chiles
8 8in. Flour Tortillas (or you can use corn tortillas, you just need more of them:)

Mix ingredients (like I said, you can totally guess at the measurements, add until it looks yummy:). Then fill tortillas with mixture, reserving a bit to pour over the top. Roll up the tortillas in a 13x9 in casserole pan like enchiladas. Pour remaining mixture on top. I also like to grate a little extra cheese on top of that. Bake at 350 for about 25 min or until bubbily.

Pie Crust (for the pumpkin pie:) from the kitchen of Pat Anderson

2007-09-26T21:22:00.000-07:00

2 C. Flour
1 tsp. Salt
1 C. Shortening
1/2 C. Water

Combine the flour and salt. Cut in the shortening and mix until it looks like fine crumbs. Stir in water until it forms a ball (this is the part where you don't want to mix it too much or it will not be so flaky and light, I think;). Divide in half and shape, wrap in plastic and refrigerate for 4 hrs. Makes a top and bottom crust, or 2 bottom crusts for pumpkin pie!!!

Pumpkin Pie (from the kitchen of Pat Anderson)

2007-09-26T21:18:00.001-07:00

Here it is! THE pumpkin pie recipe!

1 1/2 C Pumpkin
3/4 C Sugar
1/2 tsp. Salt
1-1/4 tsp. Cinnamon
1/2-3/4 tsp. Ginger
1/4-1/2 tsp. Nutmeg
1/4-1/2 tsp Cloves
3 eggs, slightly beaten
1 1/4 C milk
6 oz evaporated milk (or use 2 cans instead of adding the fresh milk, mmm....)

Mix pumpkin, sugar, spices. Then add eggs, milk. Pour into baked crust. Bake 400 degrees, 50 minutes. Check with a knife to make sure it's done. Also, watch the crust so it doesn't burn (you can put tin foil around the edge if it looks dark).

Christmas Breakfast Casserole

2007-09-26T18:16:00.000-07:00

It's a little early, but I'm already dreaming about it. This is what my mom makes on Christmas morning. (You have to prepare it the night before, tho)

6 slices bread w/o crust and buttter one side (butter side down)
4 C cheese
1 (4 oz) can green chiles
Ham/Bacon, Sausage, whatever you want, cooked and chopped
6 eggs
2C milk
1 tsp Salt
1 tsp. Paperika
1 tsp Oregano
1/2 tsp Pepper
1/4 tsp. garlic powder
1/4 tsp dry mustard powder

Put bread butter side down in a casserole dish.
Layer Cheese, Green Chiles, Meat on bread.
Beat together the egg and the milk. Mix in seasonings.
Cover and chill casserole overnight.
Bake 325 for 50 min without a cover.
Let stand 10 min.

Homemade Chicken Noodle Soup

2007-09-25T12:09:00.001-07:00

We were sick last week and I saved the day by making soup. Without a recipe, here's how I did it.

Ingredients:
1 pound frozen boneless skinless chicken breast tenders
About 4 cups water (OR chicken stock OR water + a chicken bullion cube or 2)
About a tsp each of thyme, sage, celery salt, pepper, and Season All
About 1-2 TBS each salt, minced garlic, dried onion
A dash of crushed red pepper
2 Celery stalks, chopped
10-15 baby carrots, chopped
8 oz. pasta

Boil the chicken with the water, vegetables, and spices (I would highly recommend using chicken broth or bullion if you have it, I didn't, but it would have improved things a bit). In about 20-30 minutes the chicken will be cook, scoop it out and chop it into bite size bits. Simmer until carrots are tender. Add the pasta (egg noodles, penne, whatever, pasta's pasta, right? Maybe not lasagna noodles, but then again, may so.) and cook for another 8-15 minutes, until pasta is tender.

Now, here's the kicker, being sick, therefore, not in my right mind, I wanted not just soup, but also garlic mashed potatoes - so I prepared the soup and let it simmer on low whilst I made garlic mashed potatoes. Then I combined 1.5 TBS (or one big scoop) of cornstarch to 1/4 cup water, mixed it thoroughly and added it to the soup, allowing it to reach a boil for a few minutes, thus thickening the broth to a nice almost gravy consistency. We then served the soup (pasta, chicken, and all) over the mashed potatoes. AND it was really yummy.

So yeah, sure you could open a can of fancy pants chicken and noodle soup, but the noodles ALWAYS taste funny and the soup is too salty and there's not enough chicken. OR you can make it yourself and within an hour you can have a whole pot of yummy health.

Good Morning Coffee Cake

2007-09-06T20:48:00.000-07:00

2 1/3 C flour
1 1/3 C sugar
3/4 tsp salt
3/4 C shortening
2 tsp baking powder
3/4 c milk
2 eggs
1 tsp vanilla
1 (3 oz) cream cheese (soft)
14 oz sweet-condensed milk
1/3 C lemon juice
2 tsp cinnamon, divided
1 C (29 oz) sliced peaches and chopped (well-drained) or 21 oz apple pie filling
1 C chopped nuts, divided
1/3 C brown sugar

Preheat oven 350.

In lg bowl comb. flour, sugar, salt; cut in shortening until crumbly.
RESERVE 1 C crumb mix!
To remaining crumbs, add paking pdr, then milk, eggs, vanilla. Beat on med. speed 2 min.
Spread into greased 13x9 in pan.
Bake 25 min. until set.
Meanwhile, in a small bowl, beat cream cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice, then drained peaches, 1/2 cup chopped nuts, and 1 teaspoon cinnamon, set aside.
In small bowl, comb. reserved crumbs, remaining 1/2 C nuts, 1 tsp cinnamon, and brown sugar. Spoon peach mix evenly on top of cake. Sprinkle with crumb mix. Bake 35 min longer until set. Cool. Serve warm.

Pumpkin Roll

2007-09-06T20:19:00.000-07:00

I'm on a roll, lol! I can't beleive I haven't posted this one yet. Well, here we are in time for fall.

3 eggs
1 C sugar
2/3 C pumpkin puree
1 tsp lemon juice
3/4 C flour
1 tsp. baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
8 oz cream cheese
4 Tbsp butter
1 C powder sugar
1/2 tsp vanilla

Preheat oven 350. Grease and flour 10x15 in jelly roll pan (or I make do with whatever other pan I have:).

In large mixing bowl: beat eggs, sugar on high 5 min. Mix in pumpin (I'm usually generous on the pumpkin puree portion) and lemon.

In another bowl combine flour, baking pdr, salt, cinn, ginger (I am very generous with my spices I usually sprinkle in some pre-mixed pumpkin spice too). Stir into pumpkin mix.

Spread batter into pan. Sprinkle pecans (optional, I never have pecans:)

Bake 12-15 min. until springy. Turn out on powder sugar dusted towels (one for the top, one for the bottom). Roll warm bread up in the towels to keep it from sticking to itself and help it keep the rolled shape while you prepare the filling. Cool 20 min.

In a small mixing bowl, mix cream cheese, butter, sugar, and vanilla.
Unroll the bread and fill with cream cheese mixture. Roll again and wrap in waxed paper and refrigerate. Serve chilled.

Eclair Cake

2007-09-06T20:12:00.000-07:00

Oh, my goodness, this is one of my favorite desserts!!! Let's see if I can decipher my recipe.

1 C water
1 cube butter (1/2 c)

Boil water with butter. Take off of heat and add:

1 C flour
4 eggs

Grease cookie sheet and pour batter into it. Cook 425 for 20 min.

Mix 2 small instant puddings (of your choice, I think we usually did vanilla) with 8 oz. cream cheese and 4 cups of milk. Pour over the crust. Cover with cool whip.
Drizzle with chocolate syrup (optional)

Mozzarella Chicken

2007-09-06T19:06:00.000-07:00

Boneless, Skinless Chicken Breasts (however many you want:)
Italian Bread Crumbs
Salt and Pepper to taste
Spagetti Sauce
Mozzarella

Preheat oven to 350. Salt and pepper chicken, you can also add extra italian seasoning if you like. Roll in Bread Crumbs and pan sear chicken in hot frying pan. When golden brown, place on cookie sheet (I like to foil it so I don't have to wash it:) and put it in the oven on 350 until the juices run clear. Then top with warmed spagetti sauce and mozarella cheese. I always serve with a side of spagetti, cuz the sauce is already done. Easy meal, tastes gourmet! Also, if you don't want to splurge on mozzarella, cheddar works just fine too!

Sesame Chicken Marinade

2007-09-06T17:20:00.000-07:00

I got this recipe in the spice isle of my friendly neighborhood grocery store. I bought a bottle of toasted sesame seeds over a year ago and haven't used them much. The original recipe called for boneless sirloin (who was Sir Loin anyway .. unfortunate name!), but I am cutting down on red meat and didn't have any steak anyway. The chicken turned out GLORIOUS. I grilled it ... I have never grilled by myself before. I recommend making twice as much of this as you need and then (mmmmm) using the leftover scrumptious chicken for one of those tasty chicken casseroles the next night; that's what I'm doing.

Ingredients:

1 TBS Sesame Seeds
1/4 CUP soy sauce
3 TBS oil
1 TBS brown sugar
1 TSP onion powder
1/4 TSP garlic salt
1/4 TSP ground ginger
1/4 TSP ground black pepper
1-1.5 lbs chicken (I used those handy dandy boneless skinless chicken breast tenders)

Directions:

TOAST (I had already toasted sesame seeds, but if you don't) just put the seeds in a dry skillet on medium heat, stirring frequently until seeds are golden brown and fragrant. Pour out of pan to avoid over toasting, i.e. burning.

MIX all ingredients, except meat, in zip top freezer bag (or a glass dish). Mix them up good and add meat. Turn to coat well.

REFRIGERATE at least 30 minutes (longer = more flavor). Remove meat and discard any remaining marinade.

Cook the suckers ... grilling them tastes great. The recipe also suggests broiling on high, either way, 4-5 minutes on each side. So good!!

HURRY, grilling season is almost over!!!

Brownie Recipe from the kitchen of Susan Tuft!

2007-08-26T21:32:00.000-07:00

Susan’s Wonderful Brownies!

Mix all this stuff together with your mix master:

1 cube softened margarine
1 3/4 cup sugar
3 eggs
1 teaspoon vanilla

Then add:
½ cup dry powdered milk (the “instant” kind...most of them are)
1/3 cup cocoa powder (the dark bitter stuff)
3/4 teaspoon baking powder
½ teaspoon salt
1 1/4 cup flour

Batter will be stiff. Spread into a greased 9x13 baking pan. Bake for 28-30 minutes, at
somewhere between 325 & 350 degrees. Don’t over bake. (Don’t over eat!!)
Now! These brownies are real tasty with chocolate frosting of some kind, but, they’re EVEN
BETTER UN-frosted, with a scoop of vanilla ice cream on them, and covered with this sauce:

Chocolate Microwave Sauce

Add all this dry stuff and mix it well::

1 cup sugar
3 Tablespoons cornstarch
1/4 cup cocoa powder
dash salt
Then put in 1 cup of water and stir it up.

Microwave on high power for about 2 minutes, or until it just begins to thicken. Then take it out,
stir in 2 Tablespoons of butter or margarine, and 2 teaspoons of vanilla.
Microwave again for about 1-1 ½ minutes more, til thick. Don’t go too long in the microwave or
it can get Way Too Thick. (You can cure this by adding water, and Stirring Soundly, by the
way).
Anyway, when it’s thick but not TOO thick, pour it over the ice cream and brownie.
DELICIOUS!!!

Mormon Lasagne:)

2007-08-21T14:46:00.001-07:00

This is not exactly authentic, but yummy nonetheless. I hope I haven't posted it before...

1 pkg lasagne noodles
2 lbs-ish hamburger
2 cans tomato sauce
1 small pkg sour cream
1 small pkg cottage cheese
1 can chopped olives
pinch of salt
1 1/2 c-ish of shredded cheese, or however much you like!

Boil noodles. Brown hamburger with a little salt and pepper if you like. When brown, add tomato sauce. You can also add a dash of cornstarch if it's runny.

In a small bowl, stir together about 3/4ths of the sour cream and cottage cheese. Add olives and a bit of salt. I know there are actual measurements, but honestly, I lost the recipe and this works just as well:) Just add until it tastes/looks good. You can't go wrong.

Then go ahead and layer it! I do noodles, meat sauce, noodles, sour cream mixture, noodles, meat sauce and then shred cheddar over the top.

Bake at 375 for about 45 min or until bubbily. (Also, I like to cover the top with tin foil so it doesn't get dried out). Okay, The End.

Butter noodles and saute'd shrimp

2007-08-21T08:20:00.000-07:00

Shrimp are probably the easiest and tastiest things on the earth. Here is the recipe for our delicious dinner of last night, which all my children enjoyed. My husband however, asked, "what stinks?" when he came home. Can't please everyone.

Ingredients:

Jumbo, flash frozen, pre-cooked, Shrimp - about 6 pieces per person works well for our family

1/4 stick of butter

Olive Oil

2 Garlic cloves

Parsley, oregano, crushed red pepper, rosemary, salt, pepper, chives, onion flakes, you know, what every yummy spices you like.

Noodles (we used linguine)

Directions:

Thaw the shrimp by running cold water over them in a colander; set aside. Boil and salt water, drop in noodles. In a skillet, on medium heat, melt butter with a few TBS of olive oil. When that is nice and melty, add garlic, onions and all the spices your heart enjoys (we used all those listed above, in moderation). Let the garlic get happy, but not toasty. Drop in the shrimp. They are already cooked, so you are just warming them through and covering them in yummies. Then turn the heat way down. When the noodles are done, drain and combine them with the shrimpy buttery happiness.

We served this with apple slices, steamed cauliflower, and watermelon. It is my current theory that fruit and veggies should make up the main parts of your meal and the meats and grains should be treated more like small side dishes.

One-Dish Chicken Bake

2007-08-18T21:21:00.000-07:00

Here's another back of the box recipe. It's alot like your chicken and vegetable, Brandy. We had it tonight, I love it. Here you go!

1 pkg. Stove Top
4 boneless, skinless chicken breast halves
1 can crm of mushroom soup
1/3 c sour cream or milk
*I always half recipe this for our little family

Mix Stuffing pouch with 1 2/3 C water, set aside.

Place chicken in 13x9 baking dish. Mix soup and sour cream; pour over chicken. Spoon stuffing evenly over top.

Bake 375 for 35 min.

On a new Health Trend

2007-08-16T20:55:00.000-07:00

Been eating a lot of salsa. I love pretty much any kind of salsa, but here's a quick recipe to make some fresh. Some restaurants call in Pica De Gillo or something like that. Like I said, it's all salsa to me.

Homemade Fresh Salsa

4 Roma Tomatoes, diced
1/2 onion, chopped
1 garlic clove, diced or pressed
1 bunch of cilantro, finely chopped
1/2 jalapeno, diced (leave some seeds for heat, if desired)
juice from half a lime
salt and pepper to taste.

Mix tomatoes, onion, garlic, cilantro, jalapeno in a bowl. Squeeze lime juice over. Taste and add salt and pepper as needed. This has almost no calories and is great with corn chips, over chicken, pasta, grilled steaks ... it's just a great healthy thing.

Creamy One-Dish Chiken and Vegetables Skillet

2007-08-08T17:52:00.000-07:00

Ingredients:

6 small boneless skinless chicken halves (I'm on a low meat thing, just used 3 little tender things)
1 can condensed cream of chicken soup
1/3 cup sour cream
1 10 oz pkg frozen mixed vegetables (I like broccoli, cauliflower, and carrots) - THAWED.
1 pkg Stove top stuffing mix, northern style with long grain and wild rice (PREPARED!)

Directions:

1. Heat up oil or spray skillet. Add chicken. Cook on medium heat, 5 minutes on each side.

2. Mix soup, sour cream, and vegetables. Pour over chicken. Top with prepared stuffing. Reduce heat to low; cover.

3. Cook an additional 10 minutes or until chicken is cooked through.

So .. I love stuffing and love the quick recipe things they put on the boxes, which is, of course, where I got this recipe. However, I did not read it carefully enough and dumped the uncooked stuffing on my chicken and sauce mixture. THEN, as I was typing the instruction in here, I realized the stuffing needed to be already prepared before I added it to the chicken. I knew this recipe sounded TOO easy. So I quickly added some butter chunks, some water, and am now praying for the best .... There's the timer now .. hold on .... the rice needed a little more time, but other than that, mmmm, comfort food. This will feed my troupes for a couple days! A lovely green salad with ARUUUUUGALA, some cantaloupe chunks, and delicioso! Dinner, tonight!