Tuesday, October 23, 2012

Slab Apple Pie

Pre-Baked Apple Slab Pie

This is a recipe that I got from Jody, one of her favorites.  I have tasted it a few times at her house and it is delicious.  Today is the first time that I have made it myself!

Crust:
1 cup margarine/butter
1 cup shortening
5 cups white flour
2 tsp. salt
2 egg yolks plus enough milk to measure 1 cup

Filling:
8-10 granny smith apples, peeled, thinly sliced
1 1/2 cups white sugar
1 tsp. cinnamon
2 T. flour
4 T. tapioca pearls

Directions:  For crust, cut in shortening and margarine into dry ingredients.  (I used 2 cups of butter flavored shortening instead of 1 cup of each.  I also mix these together with my hands, it works just as well.  In fact, it is faster than when I use my pastry cutter).  Then add eggs and milk.  When the dough is mixed, divide the dough in half.  Roll out dough for bottom crust to cover a 17x2 jelly roll pan (aka cinnamon roll pan for me) and then roll out a top crust.

For filling, mix all ingredients together except the tapioca   Sprinkle tapioca over the bottom crust and then cover with apple filling.  Then carefully place the top crust over the apples and crimp down the edges of the pie (I just used my fingers).

Brush top of pie with 2 egg whites mixed with 2 T. of water.  (I like to sprinkle the of the crust with sugar after the egg white mixture).  Do NOT slit top of pie.  Bake at 350 for about one hour or until crust is golden brown.  Drizzle with glazed made with power sugar and water over the warm pie.  Enjoy!
 

Monday, October 22, 2012

Canned Salsa


This recipe is adapted from a recipe that I got from Tammy Price, friend and author of "All Things Provident".  I cut down the recipe into a more manageable size and then added a few spices which made it even more delicious!  It's the best salsa ever, my family devours it!

16 cups paste tomatoes, chopped finely (I put mine through the food strainer with the salsa attachment - click here to watch a 57 second youtube video about this attachment)
10 Anaheim peppers, chopped finely
9 jalapeno peppers, chopped finely (I remove most of the seeds so it's not too hot)
3 green peppers, chopped finely
3 yellow onions, chopped finely
3/4 - 1 bunch cilantro, chopped finely
1 T. and 1 tsp. garlic powder
1 1/3 cups white vinegar
2 1/2 T. salt
1 cup ultra jel
1 T. cumin
2 T. oregano

Combine all ingredients in a large stock pot.  (I used a food processor to chop all the peppers and onions.) I like to add my ultra gel with everything in the beginning.  Then bring pot to a boil.  Ladle hot salsa into clean jars and process for 20 minutes - timing might need to be adjusted for your altitude.  This will make about 6 quarts.

Processing Time:
20 minutes 1,001 - 6,000 feet
25 minutes above 6,000 feet

Tuesday, September 25, 2012

Apple Pie Filling

I love having this on hand to make pie year round!


6 qts. fresh apples, peeled, cored, sliced
3 c. sugar
1 1/2 cups Ultra Gel
1 T. cinnamon
1 tsp. of each - nutmeg, cloves, ginger, allspice
2 1/2 cups cold water
5 cups apple juice
3/4 cups lemon juice

Mix sugar, ultra gel, and spices together.  Then add water, apple juice, lemon juice and cook over medium high heat until thick and bubbly.  Fold in apples.  Fill jars, leaving headspace.  Process jars in hot water bath for 35 minutes.  Makes 7 quarts.

Sweet and Sour Sauce

Today I canned sweet and sour sauce for the first time ever!  I came up with a recipe using variations of three different recipes from Set for Life, Better Homes and Gardens, and Tammy Price's book, All Things Provident.  I had extra green peppers and lots of tomatoes from the garden, so I thought what the heck let's put them to use.

4 cups chopped onion
4 cups chopped green pepper
8 cups tomato puree (I just ran fresh, raw tomatoes through my food strainer)
2 (20 oz) cans pineapple chunks with juice
3 cups white granulated sugar
3 cups brown sugar
1/2 cup soy sauce
3 cups white vinegar
1 cup water

1/2 tsp. salt
4 tsp. chicken or beef bouillon (I happened to use beef)
2 tsp. garlic powder
2 tsp. ginger

1 T. red pepper flakes (optional - if you want to add some kick, or add it later when serving if you want)

2 1/2 cups Ultra Gel 

Chop onions and peppers to desired size.  Add onions, green peppers, tomato puree, pineapple chunks with juice, sugars, vinegar, water and all seasonings into pot.  Bring to a boil and then slowly add Ultra Gel, stirring constantly so there aren't any lumps, until thickened.  Ladle into jars and process for 35 minutes in a water bath (for pints and quarts).  It makes 6 quarts or 12 pints.

Monday, September 17, 2012

Sweet Cucumbers (from Mom)

Slice:
7 medium cucumbers
2 onions
1 green pepper
1 red pepper
1 cup celery
1 small zucchini
carrots - as many as you would like
green tomatoes - "
Sprinkle 2 tablespoons of salt over sliced veggies and let stand 3 - 4 hours. Drain well, rinse well, and squeeze out all the water you can. Then combine 1 cup vinegar and 1 cup sugar heat a bit until dissolved. Cool. Poor over veggies. This will be good in the refrigerator for 1 - 2 months. It was really tasty! ( The lady who shared the recipe didn't add the green tomatoes).

Creamy Zucchini and Carrot Soup (from Mom)

1 cup chopped onion
1/4 cup butter
4 1/2 cups sliced fresh carrots
2 small zucchini, sliced
1 large potato, peeled and cubed
2 cans (14 ounces each) chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon pepper
In a pan, saute onion in butter until tender. Add carrots, zucchini, potato, broth and ginger. Cover and cook over medium heat 30 minutes, or until vegetables are tender. Cool 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through (do not boil). Makes 10 servings. Yum!!!
(What I did a bit different......I only added 1/4 teaspoon salt and added 4-5 cubes of chicken bouillon)

Friday, September 7, 2012

Hot {and healthy} White Bean Dip

The girls made this for school snack and it was gone in a flash.  I left out the bacon; I never have bacon on hand.  Plus, I used white beans that I had precooked in the crockpot.

Hot White Bean Dip with Bacon
(from Cooking Light)

2 slices bacon  (I don't use bacon and it still  is Great)
4 garlic cloves, minced
1/3 c. chicken broth
1 can 14-ounce white beans, drained
1/4 c. chopped green onions
1 T. fresh lemon juice
1/2 tsp. hot sauce
1/8 tsp. salt
1/8 tsp. paprika
1/8 tsp crushed rosemary

Cook bacon in a small saucepan over medium heat. until crisp.   Remove bacon from pan; set aside.  Add garlic to drippings in pan; cook 1 minute, stirring frequently.  Add broth and beans; bring to a boil.  Reduce heat, and simmer, uncovered, 10 minutes.
Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth.  Spoon taste it and add more salt to taste, as well as hot sauce and lemon juice if desired.  Sprinkle dip with remaining bacon just before serving.
Serve with pita chips.  (We've been serving with those new flat pretzels- yum)

EASY Blender Salsa

I love Salsa!  Over the summer, I'd experiment and make a couple a day.  I came across this recipe and find it super EASY.  Perfect for when I don't have fresh tomatoes on hand.  My kids gobble this up.

1 - 14 oz. can diced tomatoes
1 - 10 oz. can Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2 jalapeno, seeded (I usually leave this out - kid friendly)
1 tsp. honey
1/2 tsp. salt
1/4 tsp. ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Directions:
Put all the ingredients in the blender or food processor. Plus to combine for 30 seconds or until salsa is at desired consistency.  Taste for seasoning and adjusting.  Serve with chips.


Wednesday, August 8, 2012

Black bean & avocado salsa

Super yummy salsa...this is delicious!

1 can black beans rinsed
1 can white corn rinsed
1 pkg dry Italian dressing
1 avocado  chopped small
2-4 green onions chopped
5 Roma tomatoes chopped
1/2 bunch cilantro chopped
salt and pepper to taste

Combine all ingredients and enjoy with chips!

Saturday, August 4, 2012

Loaded Quinoa Veggie Burgers


I made these for dinner tonight and loved them!  They are tons better than the frozen ones you buy at the store.  (Thanks Becky for the recipe).

adapted from Whole Living

1/2 cups uncooked quinoa
1carrot, diced
4 green onions
2 garlic cloves
15 oz can black beans, rinsed and drained
1/4 cup Italian seasoned dried breadcrumbs
1 large egg
1 T. ground cumin
3/4 tsp. salt
1/2 tsp. pepper
2 T. oil

In a small pot, bring 3/4 cup water to a boil.  Add quinoa and cover.  Then reduce heat to low.  Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot, green onion, and garlic.  Add beans, cooked quinoa, breadcrumbs, egg, cumin, salt, and pepper; pulse until combined but still slightly chunky.

Form mixture into four patties (I made my patties using 1/2 cup of the mixture and they were large - next time I will use 1/3 cup of mixture).  In a large skillet, heat  oil over medium; cook burgers until browned, about 8 minutes per side.  (I used an electric griddle).

Serves 4-6 depending on size of patty.

Friday, July 6, 2012

Bowtie pasta salad with peas

I got this recipe from my neighbor after I had eaten it a few times at our neighborhood BBQs.  It is a keeper.  Even my brother, Chad, loved it so it is a 2 thumbs up!

Bow-tie pasta (I like the mini bow-tie pasta)
1/2 purple onion chopped
toasted almonds
peas
shredded Parmesan cheese
Olive Garden dressing (or your favorite creamy Italian salad dressing)
Mayonnaise

This recipe is one that you just combine how much you like...so there are no EXACT measurements!

Boil 1/2 box of pasta (unless it is for a party, then cook it all!).  After pasta is cooked, add peas, chopped onions and toasted almonds.  Mix 1/2 cup of mayonnaise and 1/2 cup of dressing.  Stir it into the pasta.  Add some Parmesan cheese to the salad and stir in also.  Put the salad in the fridge and let it chill for a couple of hours before eating.  YUMMY!

Monday, July 2, 2012

Chili Mix

Here is another mix that I received from Luanne.  I haven't tried it yet, but Olivia made up 10 mixes (in baggies) of this today!  I made my mixes for half a recipe.


PAINTED DESERT CHILI MIX IN A JAR

       (This makes a BIG pot of soup. I usually cut it in half)

6 T. dried parsley
4 T. granulated garlic
2 T. taco seasoning
2 t. dried onion flakes
2 T. taco seasoning
2 T. cumin
2 T. paprika
2 T. white cornmeal
2 T. taco seasoning
2 T. chili powder
1 c. small dried white beans
¼ c. small black beans
1 c. small red beans

Layer the ingredients like sand art. Don’t worry about getting the layers even as the effect of the desert sand comes from the rippled appearance of the spices. One tip is to carefully add each seasoning along the edges of the jar , then fill in the middle of the layer. This way, all of the colors show along the edges.

Attach these instructions to the jar:
Pour contents into a 12 quart pot.
Add:
1 medium diced onion
4 cans diced tomatoes
½ cup cider vinegar
½ cup brown sugar
49 ounces tomato juice ( large can)
2 pounds ground beef or turkey, browned.

Fill the remainder of the pot with water. Bring to a boil, let simmer for 2 ½ hours to 3 hours. Add salt and pepper to taste.  Great in a crock pot.

Chicken Noodle Soup Mix

Here is another soup mix recipe that I received from Luanne.  I'm adding this to my food storage (I package my soup mixes in baggies)!


Chicken Noodle Soup Mix in a Jar

Place the following ingredients in an airtight jar:

1 cup uncooked fine egg noodles
1 ½ T. chicken flavored bouillon
½ t ground black pepper
¼ t. dried thyme
1/8 t. celery seeds
1/8 t. garlic powder
1 bay leaf
(Note: I used dried ¼ c. dried carrots, ¼ c. dried celery, and 2 T. dried minced onion instead of the fresh veggies for a more complete soup mix. If desired, may add a cup or so of water to compensate for the dehydrated vegetables.)

Attach this recipe to the jar:

Entire contents of the soup mix from the jar +
8 cups water
(2 carrots, diced)
(¼ cup minced onion)
(2 stalks celery, diced)

3 cups cooked diced chicken


Bring ingredients to a boil, then reduce heat and simmer for 15 minutes. Remove bay leaf, stir in the chicken and simmer an additional 5 minutes.

Sunday, July 1, 2012

Tortilla Soup Mix


Luanne has made this soup for my family and they enjoyed it, especially Olivia.  So I hounded her until she tracked down the recipe from a person that moved out of her ward (thank you Luanne!).  They put the soups together in mixes (in baggies instead of jars).  We had a simple meal of this soup (made by Olivia) and a loaf of bread of out the breadmaker (made by Vivian)!  Easy and delicious.  

Tomorrow Olivia is going to package up a bunch of mixes so it's ready to go next time.

TORTILLA SOUP MIX IN A JAR

1 cup converted long grain rice
2 to 2 ½ cups slightly crushed tortilla chips
(substitute  ½ cup dried corn instead of chips for longer shelf life + corn flavor and add chips when served if desired)
1 5 oz. can chicken
1 (10) ounce can diced tomatoes and green chiles
          (or add  your own bottled tomatoes and add chiles)

Seasonings:
2 T. chicken bouillon granules
2 t. lemon flavored sugar
          ( I added 1/8 tsp lemon powder to sugar)
1 t. lemon pepper
1 t. cilantro leaves, if desired
1 t. ground cumin
½ t, garlic granules
½ t. salt
¼ c. dried minced onion
1 wide-mouth quart jar, lid and square of fabric with ribbon if giving as a gift.

Place seasonings in the jar in this order. Add the rice first. Add the seasonings packet into the jar. Fill with tortilla chips. Add the lid to the jar.

To use:
In a 1 gallon pot, add the rice and 10 cups of water. Add the tomatoes and chiles, can of chicken (broken up) and the seasoning packet from the jar. Bring to a boil, simmer for 20 minutes or until the rice is cooked. Serve with tortilla chips, sour cream, and cheese as desired.

Friday, June 15, 2012

Chinese Cabbage Salad


This was AMAZING!! Got it off Pinterest and tried it last night. LOVED IT! Chay  was a very happy man last night.  



Chinese Peanut Cabbage Salad

www.jamiecooksitup.blogspot.com
Time: 40 minutes

Yield: 15 servings
Recipe from my beautiful sister in law Cynthia Gull

2 1/2 pounds nappa cabbage
5 green onions
3 packages ramen noodles
1/2 C butter
1/4 C sliced almonds
1/4 C sesame seedsDressing:
3/4 C peanut oil (or 3 T peanut butter + canola oil to equal 3/4 C)
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce

1. Cut the tail end off of your cabbage and toss it in the trash. 
2. Thinly slice the rest of the cabbage and place it into a large bowl. 
3. Slice your green onions and add them to your bowl. 
4. Open up your packages of Ramen Noodles....
place them in a gallon sized freezer zip lock bag and pound them into small pieces with a meat tenderizer. 
5. Heat a large skillet over medium high heat. Melt your butter and then add your almonds sesame seeds and ramen noodles. 
6. Cook the mixture stirring frequently until everything turns a nice toasty brown.  Set the crunchy mixture aside to cool. 

 IF YOU CANNOT FIND PEANUT OIL DO THIS........

7. Place 3 T of peanut butter into a glass measuring cup
 pour Canola Oil into the cup, right over the top of the peanut butter. Your total measurement with the peanut butter and oil should be 3/4 C.
8. Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds. Stir it all around until the peanut butter dissolves. 
9. Into a medium sized sauce pan pour your sugar your peanut oil (or your peanut butter/oil mixture) soy sauce and rice vinegar. 
10. Bring the mixture to a rolling boil over medium high heat. Let it boil hard for one minute. Then set it aside to cool. 
11. When you are ready to serve toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to  coat. Serve immediately

Tuesday, May 29, 2012

Levain Bakery Chocolate Chip Cookies...The Best Ever!!!

chocolate chip cookies!This cookie recipe comes from the blog "On my Menu" blogger said: I made them to share with my class at church today so I doubled the recipe. This was a terrible idea because now I have so many left at home and I cannot stop eating them! They are sooo delicious! Definitely the best cookies I have ever made!!!


Here is another tip...
i didn't want to make giant cookies like it calls for so i made them smaller and adjusted the time. but i also learned that you can't do them too small either. they don't spread out very much so be generous in their size. also they taste better when they're a little bigger rather then little bite size cookies.


Ingredients:        
2 sticks ‘cold and cubed’ good quality unsalted butter· 
3/4 cup granulated sugar· 
3/4 cup brown sugar – not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.· 
2 eggs (room temperature)· 
3 1/4 to 3 1/2 cups All Purpose flour – Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube . . . but not super sticky, so you can portion the cookies with your hands)· 
3/4 teaspoon Kosher salt· 
3/4-1 teaspoon baking powder ( I don’t fill the tsp fully, hence the 3/4 tsp)· 
1/4 tsp baking soda· 
1 T cornstarch· 
1 cup Guittard brand milk chocolate chips·(I found these at HEB) 
1 cup Guittard brand semisweet chocolate chips · 
1 cup walnuts (Toast the nuts for more flavor, if desired and/or use any kind of nut you like.)- i usually don't like nuts in my desserts but they add an amazing flavor and there are already enough chunks that it doesn't ruin the texture either. add them!!

Directions:
Preheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. 
2. Add eggs, one at a time and beat until well incorporated.
3. In a separate bowl, sift together flour, salt, baking soda, baking powder, cornstarch. Add slowly to the wet ingredients and mix until just combined. 
4. Gently fold in chocolate chips and nuts
5. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each.
6. Place each on sheet pan lined with parchment paper and bake in the preheated oven 16-23 minutes depending on how gooey and raw’ish you like the middle. Bake until lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds. (I made normal sized cookies and baked 12 min)

Thursday, May 24, 2012

Bahama Mama Tortilla Soup from Rumbi Island Grill

This is amazing soup. It has an island twist to it. The combinations of the spices is just...well, it's exciting I tell you what. I had it tonight at Rumbi and came home and searched for the recipe online. I found several sources with identical ingredients and positive comments. This specific picture and recipe comes from the blog: The Recipe Club.

_MG_3985edt

{bahama mama chicken tortilla soup}

3 boneless skinless chicken breasts
8 cups chicken stock
1 cup matchstick carrots
1/3 tsp. ground allspice
1/2 tsp fresh thyme, chopped
1/8 tsp ground cinnamon
1 TBSP fresh ginger, minced
1 TBSP minced fresh garlic
1 cup chopped roma tomato, juices drained off
1 cup coconut milk
1 cup shredded mozzarella cheese
1/4 cup chopped cilantro
tortilla strips**
limes, cut in wedges
salt & pepper to taste

lightly salt & pepper chicken breasts on each side. grill or broil until browned & cooked through. cut into bite size chunks.
in a large pot, combine chicken stock, carrots. all herbs, spices & seasonings. bring to a boil, simmer for 10 minutes or until carrots are tender. add coconut milk, chopped, drained tomatoes, chicken & cilanto. heat through but DON'T BOIL. add salt & pepper as needed.
ladle into bowls & top with tortilla strips & a lime wedge.
Enjoy!!!!!

**for the tortilla strips, you can either slice up corn tortillas & bake or fry them... or just pick some up at your local tex-mex restaurant. bajio, cafe rio & costa vida are all really nice about selling strips & they aren't too expensive.

Caesar Chicken Wraps

These are really really good. I have made these wraps two times now and they are now a favorite of Chay's. Tons of flavor- Perfect for summer!!!! It's a KEEPER.






Caesar Chicken Wraps
Posted by Erin ~ thesisterscafe.com
1/2 c. creamy Caesar dressing (Lite works fine)
1/2 c. Parmesan cheese
1 tsp lemon juice
1 clove garlic
1/4 tsp pepper
4 oz cream cheese, softened
3 c. Romaine lettuce, chopped
1/2 c. red peppers, sliced
Handful of olives, sliced (or one small can of sliced olives)
5 flour tortillas (I use Costco’s uncooked tortillas and bake them fresh)
2 chicken breasts, cooked and sliced
Combine Caesar dressing, Parmesan cheese, lemon juice, garlic and pepper.  In a separate bowl, beat cream cheese until smooth and add a fourth of the dressing mixture; mix well.  In a large bowl, combine lettuce, red pepper and olives.  Add remaining salad dressing to lettuce and toss to coat.  Spread a layer of cream cheese mixture on each warm tortilla.  Top with lettuce mix, wrap up and serve.

Basil Chicken in Coconut Curry Sauce


I found this recipe from Mel's Kitchen Cafe.  I doubled it last night for my family and they loved it!  There was only enough left over for Paul and I to have it for lunch today.  I served mine with brown rice (much healthier than white) and edamame.  I followed the recipe exactly and it was perfect!


*Serves 4
INGREDIENTS:
3 skinless, boneless chicken breast halves
2 teaspoons curry powder (yellow)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

DIRECTIONS:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Recipe Source: adapted from Better Homes and Gardens