This recipe is from "Cookin' the Moscow Way" - a R.S. cookbook I put together while we lived Paul attended U of I in Moscow.
1/2 lb. ground beef, browned and drained
1 (16 oz) can refried beans
1 tsp. dried oregano
1/2 tsp. cumin
8 manicotti shells, not cooked
1 1/4 cup water
1 (8 oz) jar salsa or picante sauce
1 (8 0z) container of sour cream
1/4 cup chopped green onions
1/4 cup sliced olives
1/2 cup grated Monterrey Jack Cheese
Combine beef, beans and oregano a cumin. Mix well. Fill uncooked shells with meat mixture. Arrange in 10x6x2" baking dish. Combine salsa and water and pour over the shells.
Her directions call for microwaving it on high for 10 min. and then turning the shells over. Microwave covered on medium for 17-19 minus or until pasta is tender, giving dish a half turn once.
Combine sour cream, green onions and olives. Spoon down center of baked casserole. Top with cheese. Microwave uncovered on high 2-3 minutes or until cheese melts. (You may choose to bake this in the oven rather than in the microwave. I would suggest baking it at 350 - for 15 minutes and then turning the shells once and baking for another 15 minutes - or until noodles are done).
Makes 4-6 servings.
Monday, March 30, 2009
Sunday, March 29, 2009
Resurrection Rolls
Easter is coming up! This recipe is an annual tradition in our home.
1 can Pillsbury Crescent Rolls
8 large marshmallows
Melted butter
Cinnamon and Sugar mixed together
Give each child one rectangle section of dough. This will represent the cloth wrapped around Jesus' body. Give each child one large marshmallow. This represents Christ's body. Let each child roll their marshmallow in the melted butter. Then, dip the marshmallow into the cinnamon sugar mixture. This represents the oils and spices that prepared Christ's body for burial. Have each child place the marshmallow on their section of dough and carefully wrap it. Make sure all edges are pinched tight! Place the rolls in the oven. Tape the door shut and place a guard - stuffed animal or child. The oven represents the tomb. Bake the rolls, following the directions on the package. Open the tomb/oven. Only the cloths remain! Christ's body is no longer there! Read accompanying passages from Scripture, such as John 19: 38-42 and John 20.
1 can Pillsbury Crescent Rolls
8 large marshmallows
Melted butter
Cinnamon and Sugar mixed together
Give each child one rectangle section of dough. This will represent the cloth wrapped around Jesus' body. Give each child one large marshmallow. This represents Christ's body. Let each child roll their marshmallow in the melted butter. Then, dip the marshmallow into the cinnamon sugar mixture. This represents the oils and spices that prepared Christ's body for burial. Have each child place the marshmallow on their section of dough and carefully wrap it. Make sure all edges are pinched tight! Place the rolls in the oven. Tape the door shut and place a guard - stuffed animal or child. The oven represents the tomb. Bake the rolls, following the directions on the package. Open the tomb/oven. Only the cloths remain! Christ's body is no longer there! Read accompanying passages from Scripture, such as John 19: 38-42 and John 20.
Wednesday, March 18, 2009
Chile Verde
Chili Verde
1 onion chopped - I use dehydrated onions
3 cloves garlic, minced
1 or 1 1/2 lbs chicken cooked, in small chunks
2 - 4 oz. cans green chilies, chopped
1 T. ground cumin
1 T. dried oregano
1/2 tsp. ground cinnamon
ground cayenne pepper to taste (I left this out)
3 - 15 oz. cans white beans - I used Northern white beans
2-3 cups chicken broth (I used 2 - depends how thick you want the chili)
shredded cheese - any flavor
I modified the original recipe (from www.allrecipes.com - I even changed the name!) because I used left over cooked chicken from my Monday night menu. In a large pan on med-high, I combined the chicken, onion, and garlic for a few minutes. Then add the rest of the spices and green chilies and mix them up. Then I dump that mixture along with two cans of the beans and chicken broth into the crockpot. Take the third can of beans and puree them in a blender and add to the rest. I cooked my on low for 2-3 hours. Then just sprinkle with cheese when serving. (You could also add a spoon of sour cream - that would taste yummy). If you want it done quicker, just cook it on the stove instead of the crockpot.
1 onion chopped - I use dehydrated onions
3 cloves garlic, minced
1 or 1 1/2 lbs chicken cooked, in small chunks
2 - 4 oz. cans green chilies, chopped
1 T. ground cumin
1 T. dried oregano
1/2 tsp. ground cinnamon
ground cayenne pepper to taste (I left this out)
3 - 15 oz. cans white beans - I used Northern white beans
2-3 cups chicken broth (I used 2 - depends how thick you want the chili)
shredded cheese - any flavor
I modified the original recipe (from www.allrecipes.com - I even changed the name!) because I used left over cooked chicken from my Monday night menu. In a large pan on med-high, I combined the chicken, onion, and garlic for a few minutes. Then add the rest of the spices and green chilies and mix them up. Then I dump that mixture along with two cans of the beans and chicken broth into the crockpot. Take the third can of beans and puree them in a blender and add to the rest. I cooked my on low for 2-3 hours. Then just sprinkle with cheese when serving. (You could also add a spoon of sour cream - that would taste yummy). If you want it done quicker, just cook it on the stove instead of the crockpot.
Monday, March 16, 2009
Spanish Rice
This is a very easy recipe and my kids love it.
Ingredients:
1 1/2 cups rice (you may use white or brown)
Oil
1 can tomatoes (or fresh in summer)
1 can chicken broth (I use bouillon cubes/water)
2 garlic cloves
dehydrated onion or 1/2 chopped onion (I prefer dehydrated because I don't have to chop them and cry!)
Heat a few Tbls. (or less) of oil in a skillet, add rice and mix until light brown. In a blender mix 1 can of tomatoes, 2 garlic cloves, 1/2 C. diced onion and 1 can of chicken broth. Add the liquid to the rice and cook. Add more water or chicken broth to bring the liquids to a total of 3 cups. Cook on stove - 15 to 20 minutes for white rice (brown rice takes about 1 hour).
When I do it I just mix equal parts of canned tomatoes and chicken broth - and then figure out how much rice to add. (2 parts liquid to 1 part rice)
Ingredients:
1 1/2 cups rice (you may use white or brown)
Oil
1 can tomatoes (or fresh in summer)
1 can chicken broth (I use bouillon cubes/water)
2 garlic cloves
dehydrated onion or 1/2 chopped onion (I prefer dehydrated because I don't have to chop them and cry!)
Heat a few Tbls. (or less) of oil in a skillet, add rice and mix until light brown. In a blender mix 1 can of tomatoes, 2 garlic cloves, 1/2 C. diced onion and 1 can of chicken broth. Add the liquid to the rice and cook. Add more water or chicken broth to bring the liquids to a total of 3 cups. Cook on stove - 15 to 20 minutes for white rice (brown rice takes about 1 hour).
When I do it I just mix equal parts of canned tomatoes and chicken broth - and then figure out how much rice to add. (2 parts liquid to 1 part rice)
Egg Drop Soup
My children like this recipe and it's very easy to make. We serve it with those cool oriental soup spoons.
INGREDIENTS
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
DIRECTIONS
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
INGREDIENTS
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
DIRECTIONS
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Sweet and Sour Chicken
This is a family favorite recipe and a great freezer recipe.
Ingredients
• 2-3 lbs raw chicken, cut into cubes
Sauce:
• ¾ cup sugar
• ½ cup vinegar
• 1 Tablespoon soy sauce
• ½ cup water
• 1 chicken bouillon cube
• 3 ½ Tablespoons ketchup
• 1 Tablespoon cornstarch (for sauce, you will need extra see below)
Preparations
• Dip chicken pieces in cornstarch and then in egg. Then brown chicken pieces in non-stick frying pan (outside will brown slightly and inside will be raw).
• Put chicken pieces in 9 X 13 baking dish.
• Boil sauce ingredients (mix in cornstarch first) for 1 minute and then pour over chicken.
To cook
• Bake at 325 degrees for 1 hour. Spoon sauce over chicken once during baking time. (If you are baking this after it has been in the freezer - plan on longer for baking time.)
Serve over rice. The sauce is really good – I always double the sauce recipe so you can spoon it over your rice.
Ingredients
• 2-3 lbs raw chicken, cut into cubes
Sauce:
• ¾ cup sugar
• ½ cup vinegar
• 1 Tablespoon soy sauce
• ½ cup water
• 1 chicken bouillon cube
• 3 ½ Tablespoons ketchup
• 1 Tablespoon cornstarch (for sauce, you will need extra see below)
Preparations
• Dip chicken pieces in cornstarch and then in egg. Then brown chicken pieces in non-stick frying pan (outside will brown slightly and inside will be raw).
• Put chicken pieces in 9 X 13 baking dish.
• Boil sauce ingredients (mix in cornstarch first) for 1 minute and then pour over chicken.
To cook
• Bake at 325 degrees for 1 hour. Spoon sauce over chicken once during baking time. (If you are baking this after it has been in the freezer - plan on longer for baking time.)
Serve over rice. The sauce is really good – I always double the sauce recipe so you can spoon it over your rice.
Sunday, March 8, 2009
South of the Border Enchiladas
Doesn't this South of the Border Enchiladas recipe from BettyCrocker.com sound yummy?
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
1/8 teaspoon crushed red pepper flakes
1 can (15 oz) pinto beans, drained, rinsed
1 cup low-fat or regular ricotta cheese
1 small green bell pepper, chopped (1/2 cup)
1 teaspoon ground cumin
6 flour tortillas (8 inch)
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup shredded Monterey Jack cheese (1 oz)
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth. In 2-quart saucepan, cook blended mixture, 2 tablespoons of the cilantro, the honey and red pepper flakes over medium heat 3 minutes, stirring occasionally.
3. In medium bowl, mix beans, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.
4. Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.
Oven-Fried Apple Pies
We tried these yesterday for breakfast and they are yummy!
INGREDIENTS
INGREDIENTS
| 1 | tablespoon sugar |
| 1/4 | teaspoon cinnamon |
| 1 | (1 lb. 1.3-oz.) can Pillsbury® Grands!® Refrigerated Extra Rich Biscuits |
| 1 | cup cinnamon and spice apple pie filling and topping (from 21-oz. resealable can) |
| 4 | teaspoons butter, melted |
DIRECTIONS
| 1. | Heat oven to 375°F. Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon. Set aside. |
| 2. | Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets. |
| 3. | Place 2 tablespoons pie filling slightly off center on each biscuit round on one cookie sheet. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture. |
| 4. | Bake at 375°F. for 15 to 20 minutes or until deep golden brown. (Some filling may bubble out at edges.) Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm. |
Thursday, February 26, 2009
Chicken Sandwiches with biscuits
ok and for the record- those Pillsbury biscuits are really good...but they are really bad for you too- tempting. They have trans fat in them- But anyway- Let's eat some!
CHICKEN SANDWICHES!
These are soooo good.
mix filling together:
cooked diced chicken breasts or tenders- season with Johnny's seasoning and minced garlic*
chopped celery
half chopped onion-
8 oz soft low fat cream cheese
salt & pepper
a little johnny's
flatten out biscuits and put a little of the filling on biscuit and wrap the biscuit around the chicken filling stuff. Cook according to directions on package- good stuff.
***I so happened to have already seasoned Garlic Chicken- so that is why I recommend seasoning the chicken if it isn't already-
CHICKEN SANDWICHES!
These are soooo good.
mix filling together:
cooked diced chicken breasts or tenders- season with Johnny's seasoning and minced garlic*
chopped celery
half chopped onion-
8 oz soft low fat cream cheese
salt & pepper
a little johnny's
flatten out biscuits and put a little of the filling on biscuit and wrap the biscuit around the chicken filling stuff. Cook according to directions on package- good stuff.
***I so happened to have already seasoned Garlic Chicken- so that is why I recommend seasoning the chicken if it isn't already-
Biscuit dough made into pizza!
Vivian enjoyed making pizza for the family and her preschool class - but she was really upset that I took a picture.Biscuit: "Uglies"
INGREDIENTS:1 pound ground beef chuck
1/2 cup chopped onion
1/2 teaspoon garlic powder
1 1/2 cups barbecue sauce
1 (10 ounce) package refrigerated biscuit dough
2 cups shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.
In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbecue sauce and simmer for another 3 minutes.
Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.
Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.
1/2 cup chopped onion
1/2 teaspoon garlic powder
1 1/2 cups barbecue sauce
1 (10 ounce) package refrigerated biscuit dough
2 cups shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.
In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbecue sauce and simmer for another 3 minutes.
Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.
Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.
Olivia had fun making these. Porter took a look at the finished product and said he didn't want one, but after tasting one he decided they were delicious!
Spaghetti with White Clam Sauce
This is a favorite recipe (from Jody Richael) of my family, plus it is super easy and a great recipe that uses food storage items. This is a recipe that I have added to my three month preparedness menu - because everything you can have on hand. Now stock up on those clams!
8 oz. spaghetti
1/4 cup margarine or butter (I use much less)
2 cloves garlic, pressed
2 TB. chopped parsley (I use dehydrated - use fresh in summer)
2 cans (6.5 oz each) minced clams, undrained
1/2 cup grated Parmesan cheese (have lots in the freezer)
1. Cook Spaghetti as directed on package.
2. While spaghetti is cooking, melt margarine in medium saucepan over medium heat. Cook garlic in margarine about 3 minutes, stirring occasionally, until light golden. Stir in 2 TB. parsley and the clams. Heat to boiling; reduce heat to low. Simmer uncovered 3-5 minutes.
3. Drain spaghetti. Pour sauce over spaghetti; toss. Sprinkle with a little parsley and Parmesan cheese.
I always double the recipe - sometimes when I double it I use 3 cans of clams instead of 4.
8 oz. spaghetti
1/4 cup margarine or butter (I use much less)
2 cloves garlic, pressed
2 TB. chopped parsley (I use dehydrated - use fresh in summer)
2 cans (6.5 oz each) minced clams, undrained
1/2 cup grated Parmesan cheese (have lots in the freezer)
1. Cook Spaghetti as directed on package.
2. While spaghetti is cooking, melt margarine in medium saucepan over medium heat. Cook garlic in margarine about 3 minutes, stirring occasionally, until light golden. Stir in 2 TB. parsley and the clams. Heat to boiling; reduce heat to low. Simmer uncovered 3-5 minutes.
3. Drain spaghetti. Pour sauce over spaghetti; toss. Sprinkle with a little parsley and Parmesan cheese.
I always double the recipe - sometimes when I double it I use 3 cans of clams instead of 4.
Tuesday, February 24, 2009
Grands Monkey Bread
| 1/2 | cup sugar |
| 1 | teaspoon cinnamon |
| 2 | cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits |
| 1/2 | cup chopped walnuts, if desired (I leave them out!) |
| 1/2 | cup raisins, if desired |
| 1 | cup firmly packed brown sugar |
| 3/4 | cup butter or margarine, melted |
DIRECTIONS
| 1. | Heat oven to 350°F. Lightly grease 12-cup fluted tube pan. |
| 2. | In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. |
| 3. | Mix brown sugar and butter; pour over biscuit pieces. |
| 4. | Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm. |
Thursday, February 19, 2009
GARLIC CHICKEN FARFALLE
If you are a pasta lover, you will love this!
16 oz. Farfalle pasta
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice (or marinade chicken with whatever you have!)
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Bruschetta Chicken Bake
Super easy & quick!!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.
Friday, February 6, 2009
valentine fudge cookies and sauce
Ok so this recipe is from my dear institute teacher's blog- ARLENE and knowing her and her...her everything- you know, those amazing homemaking skillzzzz- I am sure this recipe is just amazing.
Arlene: This year I've made fudge and used my heart shape cookie cutter. Easier than sugar cookies.
I know there are several variations on this recipe. This is my favorite.
The recipe card is rumpled and stained.
Proof positive that it is the favorite.
We call it "Pats' A LOT fudge"
Because it makes A LOT.
And Pat is the friend that shared it with me.
PAT'S A LOT FUDGE
In pot mix:
4 1/2 cups sugar
1 cube butter
1 large can canned milk
Slowly bring to a boil.
Stir occasionally.
While that is coming to a boil.
In large mixing bowl mix:
12 ounces chocolate chips (2 cups)
8 oz Hershey candy bar (with almonds is my choice)
.....my recipe says 8 oz...that tells you how long I have had it, I think they are now 7 ounces so use the 7 or buy two and use 8 and eat the rest.....
7 oz marshmallow creme
...I am not sure they are 7 oz any longer either..doesn't matter.
When sugar mixture comes to a full boil..stir and cook FIVE minutes.
Pour this hot sugar mixture over the chocolate chips - marshmallow cream - candy bar mix in the bowl.
Stir until completely mixed/melted together.
Pour into a 9x13 baking pan sprayed with cooking spray.
Drop chocolate chips on top and just barely tap them down and about into the fudge.
Cool and cut.
Eat.
Eat.
Eat.
You can make this into Rocky Road Fudge by first putting FROZEN miniature marshmallows in the baking pan and pouring the fudge mixture over the top. DON'T stir or marshmallows will melt.
Just pour over and leave alone until set.
I've flattened a mini-loaf liner and put in cellophane for gift giving.
ALSO....
this recipe makes a delicious hot fudge topping.
Just make the fudge and then when time for the topping - stir in milk or cream or canned milk and remelt on low heat to the desired consistency.
Here is the recipe without all the chatter.
Fudge
In pot mix 4 1/2 cups sugar
1 cube butter
1 large can canned milk
Slowly bring to a boil.
Stir occasionally.
While that is coming to a boil.
In large mixing bowl mix:
12 ounces chocolate chips (2 cups)
8 oz Hershey candy bar (with almonds is my choice)
7 oz marshmallow creme
When sugar mixture comes to a full boil..stir and cook FIVE minutes.
Pour this hot sugar mixture over the chocolate chips - marshmallow cream - candy bar mix in the bowl.
Stir until completely mixed/melted together.
Pour into a 9x13 baking pan sprayed with cooking spray.
Drop chocolate chips on top and just barely tap them down and about into the fudge.
Cool and cut.
Tuesday, January 27, 2009
Deceptively Delicious: Macaroni and Cheese
This is REALLY GOOD mac and cheese! I used pureed cauliflower. Next time I might increase it to 1 cup, as I couldn't even tell. I doubled the recipe, and the kids gobbled it up! Serve it with whole grain noodles for more nutrition.
1 1/2 cups elbow macaroni
Nonstick cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat skim milk
1/2 cup butternut or cauliflower puree
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm. Serves 4.
Thursday, January 22, 2009
Sunday, January 18, 2009
Blue Ribbon Brownies
I found this on bakerella and it looked so good that I gave it a try. Very delicious! These pictures are copied from her site - but I have to say that mine looked just as yummy.
Make one brownie mix according to directions and pour into a greased 9 x 13 pan. (She suggests Betty Crocker's Supreme Brownie mix). And then mix one Betty Crocker Chocolate Chip Cookie mix according to the directions and drop by rounded tablespoons into the brownie batter. You'll want to press the dough down lightly. Bake for 35minutes (until done - cookie dough will be golden) in a 350 degree preheated oven. When they're done, take them out and let them cool completely for one hour.
Then frost them with chocolate ganache. (Recipe below) Pour it on top and spread it out evenly. Now, this is the hardest step. Leave it alone. That's right, you'll want to let the ganache set up. It will be tough, but you can do it.
Chocolate Ganache
- 12 oz. semi-sweet chocolate morsels
- 3/4 cup heavy whipping cream
- 6 Tbsp butter
In a small saucepan, heat cream and butter until just before the boiling stage.
Pour over the chocolate morsels.
Let stand about 20 seconds and stir until smooth.
Pour over brownies and let set before cutting.
This recipe was originally adapted from a Betty Crocker recipe.
Tortellini con Beschiamella
1/4 cup butter (I used half this much)
2 Tbl flour
1/2 tsp salt
2 cups milk
dash nutmeg
1/2 cup deli ham cut into strips (I used frozen left over ham)
1 14-16 oz pkg of frozen cheese tortellini
Parmesan cheese
Directions: For sauce, in a saucepan over medium heat, melt butter. Add flour, salt, and nutmeg and stir until just bubbly. Slowly add milk. Over medium heat, bring to boil, stirring constantly. Boil for 1 min. and remove from heat. Add ham. Pour sauce over cooked tortellini and sprinkle with Parmesan cheese.
We love this so much, I doubled the recipe and we only have about 1 serving left over!
2 Tbl flour
1/2 tsp salt
2 cups milk
dash nutmeg
1/2 cup deli ham cut into strips (I used frozen left over ham)
1 14-16 oz pkg of frozen cheese tortellini
Parmesan cheese
Directions: For sauce, in a saucepan over medium heat, melt butter. Add flour, salt, and nutmeg and stir until just bubbly. Slowly add milk. Over medium heat, bring to boil, stirring constantly. Boil for 1 min. and remove from heat. Add ham. Pour sauce over cooked tortellini and sprinkle with Parmesan cheese.
We love this so much, I doubled the recipe and we only have about 1 serving left over!
Saturday, January 17, 2009
Pancake Master Mix
This recipe is from the "Set For Life" cookbook. This is my favorite pancake mix, plus it uses things I have in my food storage. I always keep it on hand and stored in a Tupperware container. When it runs out, I promptly make a new mix so it's always ready for the next breakfast. Sometimes I add blueberries or chocolate chips to make faces on the pancakes.
The Mix:
10 cups whole wheat flour
2 cups white flour
1/2 cup baking powder
4 teaspoons salt
3/4 cup sugar
nonfat dry milk: 2 cups if it is non-instant (from the cannery) or 4 cups if it is instant powder
To make the pancakes:
1 cup master mix
1 T. oil (I use olive oil to get those healthy fats)
1 egg
1/2 - 3/4 cup water
(write this part on a 3 x 5 card and attach it to your master mix container)
The Mix:
10 cups whole wheat flour
2 cups white flour
1/2 cup baking powder
4 teaspoons salt
3/4 cup sugar
nonfat dry milk: 2 cups if it is non-instant (from the cannery) or 4 cups if it is instant powder
To make the pancakes:
1 cup master mix
1 T. oil (I use olive oil to get those healthy fats)
1 egg
1/2 - 3/4 cup water
(write this part on a 3 x 5 card and attach it to your master mix container)
Tuesday, December 30, 2008
Crockpot Chicken Enchiladas
I made these for dinner tonight and everyone loved them! Thanks to my friend Sherri for the recipe. Since this is a rare feat at my house, I will be making these again for sure! It was such an easy recipe, and the chicken smells so good while cooking all day. Since it only made 6 enchiladas, I will double the recipe next time.
2 chicken breasts
1 can cream of chicken soup
1 small can green chilies (optional)
1/3 c. salsa
1 chicken bullion cube
Put all ingredients into crockpot and cook for about 5 hours on low or 3 hours on high. Every crockpot is different. Mine was actually cooked on high in about 2 1/2 hours.
Make 1/2 c. Minute Rice (with a chicken bullion cube in the water)
When chicken in the crockpot is done, shred up. Mix 1/4 c. sauce with the rice. Leave remaining sauce to top enchiladas with. Get out 5-6 flour tortillas. Inside each tortilla, layer:
rice
chicken
cut olives
grated cheese
chopped green onions
Roll up each tortilla and put into baking dish. Top with remaining sauce and grated cheese. Bake at 350 degrees for 30 minutes or until heated through and cheese is melted. Serve with sour cream if desired. Makes 5-6 enchiladas.
Sunday, December 28, 2008
Diablo Verde Shakes
I saw this recipe on Scribbit's blog, and thought it sounded yummy! I haven't tried it yet though.
1/8 c pina colada syrup1/4 c kiwi syrup
lime sherbet
1/3-1/2 of a banana
1/4 of an avocado
crushed ice
sprite
whipped cream for topping
Place all the ingredients (except the whipped cream) in a blender and blend until it's smooth. Top with whipped cream and enjoy.
Monday, December 22, 2008
Lion House Rolls
These are to die for, takes time but is worth it. I double the recipe so I have rolls to enjoy for awhile!
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
Method:
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls
I heard the secret to the shape on Studio 5. You take the dough and roll it out to about 1/4" thick rectangle. Brush with melted butter, if desired. Then cut them into smaller rectangles (approx size of your pointer finger). Then take that rectangle with two fingers and flip it twice over each other. Place seam side down and bake as directed.
Parmesan chicken
This is quick and yummy recipe...but I didn't say it was fat-free!
Ingredients:
4 – 8 Chicken breasts
1 ½ cups Italian bread crumbs
¾ cup Parmesan cheese
3 TB Parsley
1 tsp Salt
1 tsp Garlic Salt
1/8 tsp Pepper
1 cup Mayonnaise (I don’t know how much…enough to dip the chicken in)
1 cup Butter
Mix bread crumbs, parmesan cheese, parsley, salt, garlic salt, and pepper. Dip chicken breast in mayonnaise then in bread crumbs mixture. Place in casserole dish. Pour melted butter over the chicken. Cover casserole dish with tin foil and bake at 350 degrees for 1 hour and then bake additional 30 minutes with tin foil off.
Monday, December 1, 2008
funeral potatoes
I never had this recipe and it is like Chay's favorite- so here is one I found on KSL.
"Also called "Ward Party Potatoes," "Christmas Potatoes," "Potato Casserole" I'm sure many other names - but the most famous is Funeral Potatoes because it is often served at funerals and Church parties in Utah. "
Ingredients:
6 cups diced potatoes*
1 can (10 ¾ oz.) cond. cream chicken soup
1/2 soup can milk
1 cup sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional) **
salt and pepper to taste
3 tablespoons butter, melted
3/4 cup corn flake crumbs
Method:
Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.
Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.
Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.
Notes:
* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.
There are probably as many variations in how to make this dish, as there are names for it. Whatever you call it (or how you make it) it is tasty dish, which is often served with ham and green beans. Recipe serves approximately 8.
This recipe is brought to you by your local Associated Foods Store.
"Also called "Ward Party Potatoes," "Christmas Potatoes," "Potato Casserole" I'm sure many other names - but the most famous is Funeral Potatoes because it is often served at funerals and Church parties in Utah. "
Ingredients:
6 cups diced potatoes*
1 can (10 ¾ oz.) cond. cream chicken soup
1/2 soup can milk
1 cup sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional) **
salt and pepper to taste
3 tablespoons butter, melted
3/4 cup corn flake crumbs
Method:
Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.
Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.
Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.
Notes:
* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.
There are probably as many variations in how to make this dish, as there are names for it. Whatever you call it (or how you make it) it is tasty dish, which is often served with ham and green beans. Recipe serves approximately 8.
This recipe is brought to you by your local Associated Foods Store.
Monday, November 17, 2008
Apple Crisp
This is my favorite fall dessert! We invited our surrogate grandparents from the ward over last night and enjoyed apple crisp and vanilla ice cream. I was actually out of white flour so I substituted whole wheat flour and you couldn't even tell!
6 to 8 apples, depending on size
3/4 c. sugar
1 1/2 Tbl. flour
1/4 tsp. salt
1 tsp cinnamon
Topping:
3/4 c. flour
3/4 c. quick oats
3/4 c. brown sugar
1/4 tsp. soda
1/2 tsp baking powder
1/2 c. melted butter
1 c. chopped nuts
Slice and peel apples (I use my apple peeler/corer/slicer to make it really easy) and mix with sugar, flour, salt, and cinnamon. Put in 9x13 baking dish. Mix topping ingredients and sprinkle over the apples to cover. Bake at 350 degrees for 30-40 minutes, or until apples are soft.
6 to 8 apples, depending on size
3/4 c. sugar
1 1/2 Tbl. flour
1/4 tsp. salt
1 tsp cinnamon
Topping:
3/4 c. flour
3/4 c. quick oats
3/4 c. brown sugar
1/4 tsp. soda
1/2 tsp baking powder
1/2 c. melted butter
1 c. chopped nuts
Slice and peel apples (I use my apple peeler/corer/slicer to make it really easy) and mix with sugar, flour, salt, and cinnamon. Put in 9x13 baking dish. Mix topping ingredients and sprinkle over the apples to cover. Bake at 350 degrees for 30-40 minutes, or until apples are soft.
Tuesday, November 11, 2008
Cole Slaw Salad
1 pkg cole slaw or broccoli slaw
1 pkg chicken ramen noodles, crushed
4 green onions, chopped
2 tsp sesame seeds
1/2 c. sliced or slivered almonds
Toast almonds and sesame seeds together. In a large bowl mix the cole slaw and green onions.
Sauce:
1/2 c. olive oil
1/4 c. sugar
3 Tbl. red wine vinegar
1/2 tsp. salt
seasoning packet from the ramen
Mix the sauce ingredients together, then add to the cole slaw mixture. Mix well. Right before serving, add the crushed up ramen noodles (if you add them too far in advance they get soggy). Top with the sesame seeds and almonds. YUM!
1 pkg chicken ramen noodles, crushed
4 green onions, chopped
2 tsp sesame seeds
1/2 c. sliced or slivered almonds
Toast almonds and sesame seeds together. In a large bowl mix the cole slaw and green onions.
Sauce:
1/2 c. olive oil
1/4 c. sugar
3 Tbl. red wine vinegar
1/2 tsp. salt
seasoning packet from the ramen
Mix the sauce ingredients together, then add to the cole slaw mixture. Mix well. Right before serving, add the crushed up ramen noodles (if you add them too far in advance they get soggy). Top with the sesame seeds and almonds. YUM!
Monday, November 10, 2008
Beef Enchiladas
Here is the meal I used for my freezer meal group. It is a Hansen family favorite.
Ingredients
2 pounds hamburger
1 package Lipton onion soup
Corn tortillas
Cheese – mozzarella & cheddar
Sauce Ingredients
1/3 cup shortening
½ cup flour
1 can Nalley’s Big Chunk Chili (no beans)
3 Tablespoons chili powder
1 can enchilada sauce
2 (8 oz) cans tomato sauce
1 can beef broth
1 package Lipton onion soup
2 Tablespoons sugar
Salt
Preparation
Brown hamburger and mix in Lipton onion soup mix. Take off heat and set aside. In separate pot (on stove), melt shortening and add in flour, chili, and chili powder. Off heat add enchilada sauce, tomato sauce, beef broth, Lipton onion soup, sugar and salt (to taste). Put sauce back on heat and thicken.
Building the enchiladas
Warm the tortillas in the microwave until they start to curl. Pour in sauce in bottom of pan. Take a tortilla – add meat & cheese. Roll and place in pan. Continue rolling enchiladas until pan is full. Pour sauce over top of enchiladas – completely covering all enchiladas and add cheese.
To Bake
Bake at 350 for 25-30 minutes
If frozen, a bit longer
Recipe will make either 2 – 9X13 pans or 4 – 8X8 pans
Friday, November 7, 2008
Oatmeal Brownie Gems
I'm not fond of oats - but I like this dessert with them! Yummy! Tisha will second me on this recipe. She likes it too!
2 3/4 cups quick-cooking or old-fashioned oats, uncooked
1 cup flour
1 cup firmly packed brown sugar
1 cup coarsely chopped walnuts (I don't put these in)
1 teaspoon baking soda
1 cup butter or margarine, melted
1 3/4 cups "M&M's" Semi-Sweet chocolate mini baking bits
1 package fudge browni mix, prepared according to package directions for fudge-like brownies
Preheat over to 350. In large bowl combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Toss in M&M's until evenly distributed. Reserve 3 cups mixture. Pat remaining mixture on bottom of 15x10x1 in pan to form crust (I just use regular casserole pan - takes longer to cook though). Pour prepared brownie mix over crust, carefully spreading into thin layer. Sprinkle reserved crumb mixture over top of brownie mixture; pat down lightly. Bake 25 - 30 minutes or until toothpick inserted in center comes out with moist crumbs. (If using normal casserole dish - will take about 40 minutes instead!!). Cool completely. Cut into bars. YUMMY!
2 3/4 cups quick-cooking or old-fashioned oats, uncooked
1 cup flour
1 cup firmly packed brown sugar
1 cup coarsely chopped walnuts (I don't put these in)
1 teaspoon baking soda
1 cup butter or margarine, melted
1 3/4 cups "M&M's" Semi-Sweet chocolate mini baking bits
1 package fudge browni mix, prepared according to package directions for fudge-like brownies
Preheat over to 350. In large bowl combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Toss in M&M's until evenly distributed. Reserve 3 cups mixture. Pat remaining mixture on bottom of 15x10x1 in pan to form crust (I just use regular casserole pan - takes longer to cook though). Pour prepared brownie mix over crust, carefully spreading into thin layer. Sprinkle reserved crumb mixture over top of brownie mixture; pat down lightly. Bake 25 - 30 minutes or until toothpick inserted in center comes out with moist crumbs. (If using normal casserole dish - will take about 40 minutes instead!!). Cool completely. Cut into bars. YUMMY!
Super EASY chicken tacos
Ingredients:
Chicken
salsa
sour cream
tortillas
cheese
other toppings you may want (beans, lettuce, avacados...possibilities endless!)
Put chicken breast in crockpot. (I only use 2 or 3 breast - depends on how much you want to make!) Pour jar of salsa over it. Cook for 3 - 4 hours on high. Before serving, shred chicken and add sour cream and stir (I use about 1/4 to 1/2 cup of sour cream). Place desired amount of shredded chicken on tortilla and add your favorite toppings. Whalaa! Super easy meal in a FLASH!
Chicken
salsa
sour cream
tortillas
cheese
other toppings you may want (beans, lettuce, avacados...possibilities endless!)
Put chicken breast in crockpot. (I only use 2 or 3 breast - depends on how much you want to make!) Pour jar of salsa over it. Cook for 3 - 4 hours on high. Before serving, shred chicken and add sour cream and stir (I use about 1/4 to 1/2 cup of sour cream). Place desired amount of shredded chicken on tortilla and add your favorite toppings. Whalaa! Super easy meal in a FLASH!
Thursday, October 16, 2008
Cheese Soup
We love this soup! It's my mom's recipe, and I grew up loving this soup. I always double the recipe when I make this so we can have leftovers. It freezes well. When I made this tonight I didn't put in as much butter and it turned out fine. Also, this is a great recipe to use your powdered milk in! Rotate that food storage!
2 c. finely diced potatoes (I like red)
1/2 c. finely diced celery
2 c. boiling water with salt and garlic (I use 1 clove)
1/2 c. carrots, grated
1/4 c. finely diced onion
Cook all vegetables in the boiling water until tender, about 20 minutes. Make the cheese sauce while the above is cooking:
1/4 c. butter
1 c. grated cheddar cheese
1/4 c. flour w/ dash of pepper
2 c. milk
Make a roux with the butter and flour (melt butter in the saucepan, then whisk in the flour until smooth.) Gradually add the milk and heat slowly until boiling, stirring constantly. Remove from heat. Add the grated cheese, stirring until melted. Add the cheese sauce to the vegetables. Do not boil after the cheese is melted in, or it will curdle.
This is a great soup to serve in bread bowls!
2 c. finely diced potatoes (I like red)
1/2 c. finely diced celery
2 c. boiling water with salt and garlic (I use 1 clove)
1/2 c. carrots, grated
1/4 c. finely diced onion
Cook all vegetables in the boiling water until tender, about 20 minutes. Make the cheese sauce while the above is cooking:
1/4 c. butter
1 c. grated cheddar cheese
1/4 c. flour w/ dash of pepper
2 c. milk
Make a roux with the butter and flour (melt butter in the saucepan, then whisk in the flour until smooth.) Gradually add the milk and heat slowly until boiling, stirring constantly. Remove from heat. Add the grated cheese, stirring until melted. Add the cheese sauce to the vegetables. Do not boil after the cheese is melted in, or it will curdle.
This is a great soup to serve in bread bowls!
Tuesday, October 7, 2008
Roosevelt Market's 'World Famous' Egg Salad
I saw this recipe in the Idaho Statesman awhile ago and clipped it. I love egg salad sandwiches and this was a new twist. I made them yesterday for a potluck lunch and they were FABULOUS! I didn't have the Lawry's salt so I used regular salt. Turned out great. Yum!
Makes 6-8 sandwiches
12 hard boiled eggs
1/2 tsp celery seed
1/2 tsp dill weed
1 tsp ground mustard powder
1/2 tsp black pepper
1-2 tsp onion powder
1 tsp Lawry's Seasoned Salt
splash of balsamic vinegar
splash of lemon juice
1/2 c. sweet relish (I used dill relish, just my preference)
1 tsp. paprika
mayo to moisten (I used about 2 Tbl)
raw sunflower seeds to garnish
sprouts to garnish
12-16 slices whole wheat bread
Smash eggs into small pieces and mix all ingredients together except sunflower seeds and sprouts and bread. Scoop dollop of egg salad onto bread slices. Top with sunflower seeds and sprouts. Enjoy!
Sunday, September 28, 2008
Triple Chocolate Cake
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix- I used sugar free
1 cup sour cream - I used fat free
1 cup applesauce
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
My cake was done in 45 minutes - boy this is a GOOD cake!
taken from "Too Much Chocolate Cake" from allrecipes.com
1 (5.9 ounce) package instant chocolate pudding mix- I used sugar free
1 cup sour cream - I used fat free
1 cup applesauce
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
My cake was done in 45 minutes - boy this is a GOOD cake!
taken from "Too Much Chocolate Cake" from allrecipes.com
Monday, September 15, 2008
Black Bean and Corn Dip
We ate this dip while watching the BSU game on Saturday. YUM! We want more already. We didn't have avocado so I left it out and it still tasted fabulous. I found this recipe in some magazine.
2 c. frozen sweet corn (or one can corn, drained)
1/2 c. canned black beans, rinsed thoroughly
1 c. salsa
1 bunch green onions, diced
1/2 avocado, sliced
juice of half a lime
1/4 c. cilantro, chopped
Combine all ingredients and toss well. Let sit for an hour before serving to meld flavors. Serve with chips or with Tostitos Scoops chips.
Wednesday, September 10, 2008
Bruschetta Chicken
½ cup flour
2 eggs, lightly beaten
4 boneless skinless chicken breasts
¼ cup grater Parmesan cheese
¼ cup dry bread crumbs
1 T. butter, melted
2 large tomatoes, seeded and chopped
3 T. minced fresh basil
2 garlic cloves, minced
1 T. olive oil
½ tsp. salt
¼ tsp. pepper
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13 in. x 9 in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375 for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.
This is a Taste of Home recipe. Very good! from Tiffani
2 eggs, lightly beaten
4 boneless skinless chicken breasts
¼ cup grater Parmesan cheese
¼ cup dry bread crumbs
1 T. butter, melted
2 large tomatoes, seeded and chopped
3 T. minced fresh basil
2 garlic cloves, minced
1 T. olive oil
½ tsp. salt
¼ tsp. pepper
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13 in. x 9 in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375 for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.
This is a Taste of Home recipe. Very good! from Tiffani
Fresh Tomato & Basil Bruschetta
3 large ripe tomatoes, seeded and diced (about 1 pound)
½ medium zucchini coarsely chopped (about ½ cup)
¼ cup snipped fresh basil leaves, chopped
1 garlic clove, pressed
2 tsp. balsamic vinegar
½ tsp. olive oil
¼ tsp. salt
1/8 tsp ground black pepper
2 T. grated fresh Parmesan cheese
I buy the bread and cut it in ½ thick pieces (baguette) and slightly toast it in the oven.
In a small bowl, combine tomatoes, zucchini, basil, garlic, vinegar, oil, salt and pepper. Mix gently. Then scoop tomato mixture on top of round bread pieces (already toasted). Sprinkle with Parmesan cheese. Serve immediately.
I LOVE THIS! Tiffani
This is a Pampered Chef recipe.
½ medium zucchini coarsely chopped (about ½ cup)
¼ cup snipped fresh basil leaves, chopped
1 garlic clove, pressed
2 tsp. balsamic vinegar
½ tsp. olive oil
¼ tsp. salt
1/8 tsp ground black pepper
2 T. grated fresh Parmesan cheese
I buy the bread and cut it in ½ thick pieces (baguette) and slightly toast it in the oven.
In a small bowl, combine tomatoes, zucchini, basil, garlic, vinegar, oil, salt and pepper. Mix gently. Then scoop tomato mixture on top of round bread pieces (already toasted). Sprinkle with Parmesan cheese. Serve immediately.
I LOVE THIS! Tiffani
This is a Pampered Chef recipe.
Friday, August 22, 2008
Blackberry Pie & Perfect Pie Crust Recipe
This is my all time favorite blackberry pie that I received from a ward member (Kelli Merrick) in Moscow, Idaho many years ago.
1 1/2 quarts frozen blackberries
1/3 c. tapioca
3/4 c. sugar
Mix this and put in a pie shell, dot with butter. Top with pie crust and brush with egg and then sprinkle top of pie crust with sugar. Bake at 350 for 20-25 minutes until crust is golden. I use foil around the edges of my pie after its about half way done to prevent them from getting really dark brown.
Perfect Pie Crust
2 c. flour
1 tsp. salt
3/4 c. shortening (I use butter flavored Crisco)
4-5 T. cold water
Combine the flour and salt. Cut in the shortening and then slowly add water until dough forms ball. Chill 30 min.
(This recipe was the crust for a delicious apple pie - I think it won some award in a magazine -it's been too long I can't remember which one - probably Taste of Home.) I will post the apple pie part later - it's always a hit in the fall!
1 1/2 quarts frozen blackberries
1/3 c. tapioca
3/4 c. sugar
Mix this and put in a pie shell, dot with butter. Top with pie crust and brush with egg and then sprinkle top of pie crust with sugar. Bake at 350 for 20-25 minutes until crust is golden. I use foil around the edges of my pie after its about half way done to prevent them from getting really dark brown.
Perfect Pie Crust
2 c. flour
1 tsp. salt
3/4 c. shortening (I use butter flavored Crisco)
4-5 T. cold water
Combine the flour and salt. Cut in the shortening and then slowly add water until dough forms ball. Chill 30 min.
(This recipe was the crust for a delicious apple pie - I think it won some award in a magazine -it's been too long I can't remember which one - probably Taste of Home.) I will post the apple pie part later - it's always a hit in the fall!
Sunday, August 17, 2008
Chocolate Chip Cookies
This is a recipe from a friend of mine. These are some of the best chocolate chip cookies! The secret is the pudding mix...
1 c. softened butter
1 small pkg sugar free vanilla pudding
1 c. brown sugar
3 eggs
1 tsp vanilla
3 c. flour
3/4 tsp salt
3/4 tsp baking soda
chocolate chips...as much as you want
Mix together wet ingredients first, then add to already mixed together dry ingredients. Bake at 350 degrees for 8-10 minutes.
1 c. softened butter
1 small pkg sugar free vanilla pudding
1 c. brown sugar
3 eggs
1 tsp vanilla
3 c. flour
3/4 tsp salt
3/4 tsp baking soda
chocolate chips...as much as you want
Mix together wet ingredients first, then add to already mixed together dry ingredients. Bake at 350 degrees for 8-10 minutes.
Saturday, August 9, 2008
Homemade granola bars
I found this recipe for homemade granola bars last week, and I made them last night. They turned out SO YUMMY! I didn't have sunflower seeds, so I left those out (my kids wouldn't eat them anyway) but I did put in the almonds. I had whole almonds and just crushed them up in my chopper. We put chocolate chips in ours, but like the recipe says anything would be yummy! (Next time we want to try mini m&m's). In the link there is also nutritional info. Thanks to Ann for a fabulous recipe!
5 cups quick oats
1 cup coconut
1 cup almonds
1/3 c. sunflower seeds
1 cup dry powdered milk (not reconstituted)
1 cup honey
1/2 cup olive oil (I substituted canola when I was low on olive...it was good too)
1 tsp. salt
1 tsp. vanilla (2 tsp. if you like vanilla flavor)
if desired add: 1 cup chocolate chips, craisens, raisens, apple chips, ANYTHING you want!)
Mix all ingredients together, press into cookie sheet, bake at 300 for 30 min. Cut into bar shape while still warm and let cool in the cookie sheet for a few hours. When they are cool, store them in an airtight container. Yields 44 granola bars
For crunchy granola: bake 45 minutes. Break into small pieces and store in airtight container.
5 cups quick oats
1 cup coconut
1 cup almonds
1/3 c. sunflower seeds
1 cup dry powdered milk (not reconstituted)
1 cup honey
1/2 cup olive oil (I substituted canola when I was low on olive...it was good too)
1 tsp. salt
1 tsp. vanilla (2 tsp. if you like vanilla flavor)
if desired add: 1 cup chocolate chips, craisens, raisens, apple chips, ANYTHING you want!)
Mix all ingredients together, press into cookie sheet, bake at 300 for 30 min. Cut into bar shape while still warm and let cool in the cookie sheet for a few hours. When they are cool, store them in an airtight container. Yields 44 granola bars
For crunchy granola: bake 45 minutes. Break into small pieces and store in airtight container.
Sunday, August 3, 2008
Chocolate Texas Ranch Cake (super moist)
This is THE BEST Texas sheet cake you will EVER have. This is a 'famous' recipe from my sis-in-law. It was her Grandma Haws's recipe, and well-known over in eastern Idaho. Seriously...this is the best recipe! Every time I make it for potlucks or funerals it is always the first to go, and everyone wants the recipe. I made it over the weekend for a ward funeral and it was talked about quite a bit at church today. YUM!
1 c. water
4 Tbl. cocoa
2 cubes butter
2 c. sugar
2 c. flour
1/2 tsp. salt
1 tsp. soda
2 eggs
1 c. sour cream
1 tsp vanilla
Boil water, butter, and cocoa. Add to sugar, flour, salt, and soda. Beat well. Add eggs, sour cream, and vanilla. Beat well. Pour into a greased sheet cake pan. Bake for 20 minutes at 350 degrees.
Frosting for Texas Ranch Cake:
1 cube butter
4 tsp. cocoa
6 tsp milk
2 c. powdered sugar
1 tsp vanilla
Boil butter, cocoa, and milk together. Add powdered sugar. Beat well. Add vanilla. Spread over warm cake.
Macaroni Grill Foccacia Bread
You just have to make this...it is so yummy and very easy to make! Everyone will want your recipe once they try it!
1 TBS yeast
1 TBS oil
1 TBS sugar
1 cup warm water
2 TBS margarine
2 cups flour
2 TBS dried rosemary
1 tsp salt
1 TBS yeast
1 TBS oil
1 TBS sugar
1 cup warm water
2 TBS margarine
2 cups flour
2 TBS dried rosemary
1 tsp salt
Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt and some sprinkles of rosemary (don't forget the salt!!) Knead for about 10 min until smooth and elastic (I SKIP THIS STEP because I'm lazy and it still turns out GREAT!) ; add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 -2 hr, or until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9−in square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 1 - 2 hrs. Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 10−15 min, until lightly browned.
Zucchini Bread
Now is the time to some how use all that zuchinni! Here is a good recipe we like:
Mix liquids:
3 eggs
1 cup oil
2 c grated zuchinni
2 tsp vanilla
Mix dry ingredients:
2 c sugar
1 tsp salt
1/4 tsp baking powder
3 c flour
3 tsp cinnamon
1 tsp baking soda
Combine dry & liquid ingredients. Put in greased bread pan. Cook at 325 degrees for 60 - 70 minutes. Makes 2 loaves.
For a chocolate chip zuchinni bread, add 1/2 cocoa and bag of chocolate chips! Yum!
Mix liquids:
3 eggs
1 cup oil
2 c grated zuchinni
2 tsp vanilla
Mix dry ingredients:
2 c sugar
1 tsp salt
1/4 tsp baking powder
3 c flour
3 tsp cinnamon
1 tsp baking soda
Combine dry & liquid ingredients. Put in greased bread pan. Cook at 325 degrees for 60 - 70 minutes. Makes 2 loaves.
For a chocolate chip zuchinni bread, add 1/2 cocoa and bag of chocolate chips! Yum!
Friday, July 25, 2008
Lion House - Rice with Herbs II
Ok - I clicked a wrong buttona and didn't get recipe added to previous post. Here is a rice recipe that one of our friends love to have when they come over. It's a great side for Sunday dinner.
2 TB. butter or margarine
1 c. uncooked rice
4 green onions, cut into 1-inch pieces
1/2 tsp. tarragon
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. dried parsley flakes
1/2 tsp. pepper
2 c. chicken broth
salt to taste
Melt butter or margarine in a medium saucepan. Add rice and green onions; saute over medium-high heet for 2-3 minutes or until onion is tender. Add tarragon, thyme, basil, parsley flakes, and pepper; cook 1 minute more. Stir in broth and salt and bring to a boil. Reduce heat to low; cover and simmer until liquid is absorbed and rie is tender; about 15 minutes. Makes 6 servings.
2 TB. butter or margarine
1 c. uncooked rice
4 green onions, cut into 1-inch pieces
1/2 tsp. tarragon
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. dried parsley flakes
1/2 tsp. pepper
2 c. chicken broth
salt to taste
Melt butter or margarine in a medium saucepan. Add rice and green onions; saute over medium-high heet for 2-3 minutes or until onion is tender. Add tarragon, thyme, basil, parsley flakes, and pepper; cook 1 minute more. Stir in broth and salt and bring to a boil. Reduce heat to low; cover and simmer until liquid is absorbed and rie is tender; about 15 minutes. Makes 6 servings.
Lion House - Potato Soup
Here is the recipe from the Lion House Light Cookbook. I usually make powdered milk for this and even Ryan can't tell it's in.
1 1/2 c. sliced gr. onions
1/4 c. water
5 c. cubed potatoes
3/4 c. chopped celery
1 1/3 c. cubed carrots
1 tsp. salt
2 c. water
1/4 c. butter or margarine
1/4 c. flour
1/4 tsp. pepper
1 tsp. salt
4 c. skim milk
2 cubes chicken bouillon
Saute green onions in 1/4 c. water in a large kettle unter tender. Add potatoes, celery, carrots, 1 tsp. salt, and 2 c. water. Cover and simmer for 20-25 minutes or until vegetables are tender.
Meanwhile, melt butter or margarine in medium saucepan. Add flour, pepper, and 1 tsp salt. cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir until mixture thickens. Stir into vegetables. Simmer, stirring occasionally, until heated through. Makes 8 servings.
1 1/2 c. sliced gr. onions
1/4 c. water
5 c. cubed potatoes
3/4 c. chopped celery
1 1/3 c. cubed carrots
1 tsp. salt
2 c. water
1/4 c. butter or margarine
1/4 c. flour
1/4 tsp. pepper
1 tsp. salt
4 c. skim milk
2 cubes chicken bouillon
Saute green onions in 1/4 c. water in a large kettle unter tender. Add potatoes, celery, carrots, 1 tsp. salt, and 2 c. water. Cover and simmer for 20-25 minutes or until vegetables are tender.
Meanwhile, melt butter or margarine in medium saucepan. Add flour, pepper, and 1 tsp salt. cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir until mixture thickens. Stir into vegetables. Simmer, stirring occasionally, until heated through. Makes 8 servings.
Tuesday, July 22, 2008
Lemon Cheesecake Bars
I made this for the first time this week and it was a hit, plus it was super easy! I am making this for Sunday - during our reunion weekend.
1 pkg. lemon cake mix
1/3 cup butter
3 eggs
1 pkg. (8 oz.) cream cheese (I used the lighter one)
1 cup powdered sugar
2 tsp grated lemon peel
2 T. lemon juice
1. Heat oven to 350. Beat cake mix, butter and 1 of the eggs in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9 pan.
2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup cream cheese mixture; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
3. Bake about 25 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. Cut into bars when serving. Store covered in refrigerator.
1 pkg. lemon cake mix
1/3 cup butter
3 eggs
1 pkg. (8 oz.) cream cheese (I used the lighter one)
1 cup powdered sugar
2 tsp grated lemon peel
2 T. lemon juice
1. Heat oven to 350. Beat cake mix, butter and 1 of the eggs in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9 pan.
2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup cream cheese mixture; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
3. Bake about 25 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. Cut into bars when serving. Store covered in refrigerator.
Fun crockpot blog
Tisha shared this with me http://crockpot365.blogspot.com/. I checked it out -this lady loves her crockpot and it looks like she has some great recipes and ideas!
Sunday, July 20, 2008
Crème Brule French Toast
This recipe was given to me by Suszette Rockwood – Tami knows who she is. Suszette lived in Alaska the same time we did – I didn’t remember her from there. However, we were V.T. companions in the Liberty Ward. She brought breakfast to me after Vivian was born and it has been one of my favorites ever since.
In sauce pan melt:
1 cup brown sugar
½ cup butter (1 stick)
2 T. corn syrup
Pour melted mixture in 9 x 13 pan – top with 1” thick slices of regular French bread (wheat or white). I try to fit as many pieces in the pan, but I do always have left over bread.
In bowl whisk together:
1 ½ cups half and half (I use the fat-free kind)
5 eggs
1 T. vanilla
Pour egg mixture on top of the bread in the pan. Now let French Toast chill in the refrigerator for 8 hours or overnight. Bake at 350 for 20-35 minutes until slightly golden brown. (I have made it before without letting it chill in the fridge – and it has still turned out good).
In sauce pan melt:
1 cup brown sugar
½ cup butter (1 stick)
2 T. corn syrup
Pour melted mixture in 9 x 13 pan – top with 1” thick slices of regular French bread (wheat or white). I try to fit as many pieces in the pan, but I do always have left over bread.
In bowl whisk together:
1 ½ cups half and half (I use the fat-free kind)
5 eggs
1 T. vanilla
Pour egg mixture on top of the bread in the pan. Now let French Toast chill in the refrigerator for 8 hours or overnight. Bake at 350 for 20-35 minutes until slightly golden brown. (I have made it before without letting it chill in the fridge – and it has still turned out good).
I love these muffins!
The Best Blueberry Muffins – by Jennifer Ashby
½ cup butter @ room temp.
1 cup sugar
2 large eggs
1 tsp. vanilla
2 tsp. baking powder
¼ tsp. salt
2 ½ cups blueberries (mash ½ cup with fork)
2 cup flour
½ cup milk
1 T. sugar mixed with ¼ tsp. nutmeg
Heat oven to 375. Grease 12 muffin cups or use foil baking cups. Beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt. Mix mashed berries into batter. Fold in half of the flour with spatula, then half of the milk. Add remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffing cups. Sprinkle with nutmeg sugar mixtures. Bake 25-30 minutes or until golden brown.
(I love these muffins even though they are NOT healthy. However, a word of caution, last time I used some canned white flour. The flour smelled old – but wasn’t beyond the shelf life so I used it anyway. It totally ruined the taste of the muffins – I was upset about it. I am now not a fan of canned flour – I think the 5 gallon bucket is the way for me to go.)
½ cup butter @ room temp.
1 cup sugar
2 large eggs
1 tsp. vanilla
2 tsp. baking powder
¼ tsp. salt
2 ½ cups blueberries (mash ½ cup with fork)
2 cup flour
½ cup milk
1 T. sugar mixed with ¼ tsp. nutmeg
Heat oven to 375. Grease 12 muffin cups or use foil baking cups. Beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt. Mix mashed berries into batter. Fold in half of the flour with spatula, then half of the milk. Add remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffing cups. Sprinkle with nutmeg sugar mixtures. Bake 25-30 minutes or until golden brown.
(I love these muffins even though they are NOT healthy. However, a word of caution, last time I used some canned white flour. The flour smelled old – but wasn’t beyond the shelf life so I used it anyway. It totally ruined the taste of the muffins – I was upset about it. I am now not a fan of canned flour – I think the 5 gallon bucket is the way for me to go.)
Monday, July 14, 2008
Fruit Pizza
This is seriously the best fruit pizza ever! I made a double batch for our family reunion this past week and it was a big hit. My friend gave me the recipe. One batch fits nicely in a large cookie sheet. Oh, and using almond extract is SOOOO good! Much better than the vanilla in my opinion.
Crust (oatmeal cookie dough)
1 cup butter
1 cup firmly packed brown sugar
½ c granulated sugar
2 eggs
1 tsp vanilla
1½ c flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups oatmeal
Heat Oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon, and salt; mix well. Stir in oatmeal. Spread dough onto pizza round about 1/4 of an inch thick and bake 15-20 minutes (depends on pan, thickness, etc....check middle to see if it is still doughy). Cool completely before topping with "sauce."
Fruit Pizza "Sauce"
one pint whipping cream
1 tsp vanilla (almond extract tastes great too!)
½ cup powdered sugar
3 or 4 oz pkg of cream cheese
Whip the cream until stiff (but not buttery) and add vanilla. Soften cream cheese and whip with powdered sugar, then fold into whipped cream. Top oatmeal crust and coat completely (you will most likely have some left over).
Now top your pizza with your choice of fruit toppings! Enjoy!
(Keep refrigerated; it will get soggy after a couple of days)
Crust (oatmeal cookie dough)
1 cup butter
1 cup firmly packed brown sugar
½ c granulated sugar
2 eggs
1 tsp vanilla
1½ c flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups oatmeal
Heat Oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon, and salt; mix well. Stir in oatmeal. Spread dough onto pizza round about 1/4 of an inch thick and bake 15-20 minutes (depends on pan, thickness, etc....check middle to see if it is still doughy). Cool completely before topping with "sauce."
Fruit Pizza "Sauce"
one pint whipping cream
1 tsp vanilla (almond extract tastes great too!)
½ cup powdered sugar
3 or 4 oz pkg of cream cheese
Whip the cream until stiff (but not buttery) and add vanilla. Soften cream cheese and whip with powdered sugar, then fold into whipped cream. Top oatmeal crust and coat completely (you will most likely have some left over).
Now top your pizza with your choice of fruit toppings! Enjoy!
(Keep refrigerated; it will get soggy after a couple of days)
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