Right On Recipes

Another Spinach Dip Recipe

2011-11-26T13:53:00.000-08:00

Everyone has a favorite artichoke/spinach dip recipe. Even if you do, you should try this one! First, it's really good (REALLY), and second, I love it because it doesn't call for any special ingredients. It's all stuff I usually have.

1 can artichoke hearts, drained and smashed
3/4 C. frozen chopped spinach
8 oz. cream cheese
3/4 C. Parmesan Cheese
1/2 tsp. crushed red pepper
1/4 heaping tsp. salt
1/2 heaping tsp. garlic powder

Boil the artichokes and spinach in 1 C. water for 10 mins. Drain water out add the cream cheese. Stir until melted then add all the remaining ingredients. ENJOY! My favorite is to serve with sourdough bread, but chips or crackers are also great.

Peanut Butter Texas Sheet Cake

2011-11-04T10:17:00.000-07:00

This cake is sublime! I made two and took one to work and it was devoured. The sour cram makes the cake so moist and the peanut butter frosting is delish! I topped mine with Resees Pieces for an extra PB kick!

INGREDIENTS:

Cake:
2 cups sugar
2 cups flour
2 large eggs
1 teaspoon baking soda
1 cup sour cream, light or regular
2/3 cup creamy peanut butter
1 cup butter
1 cup water

Frosting
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

DIRECTIONS:
Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a largeM bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 15×10 inch sheet/jellyroll pan.

Bake 20 minutes or until a toothpick inserted in the center comes out clean.

For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.

Let the cake and frosting cool completely. Cut into pieces and serve.

Recipe Source: from Sprinkled with Flour

Skillet Macaroni and Cheese

2011-10-26T06:33:00.000-07:00

I have been on a quest for the perfect mac and cheese recipe that does not involve any Velveeta cheese to make it creamy. I gave this one a try and was not disappointed! My kids even loved it which is a surprise because when I make homemade mac and cheese they usually ask if they can just eat the boxed stuff. This was way easy and will now be a staple in our home.

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

Chocolate Nutella Cookies

2011-09-30T11:52:00.000-07:00

Super chocolatey moist cookies. They don't taste much like Nutella but I bet they would if I had the hazlenut extract. But they are really yummy and chewy and easy! And that's not a typo, there really are no eggs.

Chocolate Nutella Cookies
Recipe from Two Peas and Their Pod

Ingredients:

1 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2/3 cup Dutch-process unsweetened cocoa powder
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract (you can substitute 1/2 teaspoon vanilla if you can’t find or don’t like hazelnut extract)
1/3 cup Nutella
1/3 cup milk

Instructions:

Preheat oven to 325°

In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.

With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).

When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.

Lightly press the dough balls with the bottom of a drinking glass and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. Makes about 3 dozen cookies.

Coconut Lime Sours

2011-07-21T19:34:00.000-07:00

I was introduced to this tasty treat at Jeni Georgia's and loved the unique taste. Kayla also tried these at the Georgia's and begged me to get the recipe. We finally made them together...so yummy! This is the recipe courtesy of Bonnye Jolley.

Ingredients:
2 cups flour
4 T. sugar
1/8 tsp. salt
1 stick, plus 2 1/2 T. margarine
4 eggs, beaten
1 cup almonds, chopped
2 cups light brown sugar, firmly packed
3 cups sweetened flaked coconut
1 1/2 cups powdered sugar
2 T. fresh lime juice
2 tsp. lime zest

Directions:
Combine flour, sugar, and salt in a bowl. Cut in margarine until mixture resembles coarse meal. Press crust into ungreased 10 by 15 inch baking pan (I used 9 x 13). Bake for 15 minutes or until golden brown.

Mix eggs, nuts, brown sugar, and coconut until well blended; spread over baked crust.

Bake an additional 15 - 20 minutes or until set.

While still warm, loosen the edges with a metal spatula. Mix together the powdered sugar, lime juice, and zest with a fork. Working quickly, spread the lime paste all over the top with a spatula while still warm. Let cool to room temperature and cut into bars.

Mom's Best Macaroni Salad

2011-07-15T10:22:00.000-07:00

Macaroni salad and I don't always get along. There are some amish macaroni salads that I like, but usually I skip this at a BBQ. Recently my mom tried this recipe and it is by far, the best macaroni salad to ever go into my mouth. I had seconds and was practically licking my plate. It probably has something to do with the sweetened condensed milk in the sauce, but everyone there agreed it was awesome. I'm sure this will be a frequent repeat in our house.

Ingredients

16 ounces uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
1/2 cup white sugar
1/2 cup white vinegar
salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Beef and Broccoli Lo Mein

2011-06-15T10:52:00.000-07:00

We had this last night and it is certainly a keeper. Even the kids agreed! It is actually from Family Fun. My sisters have passed it around and have been telling me it was a winner but I hadn't actually gotten around to making it till last night. I had all the ingredients on-hand except the oyster sauce so I skipped that one. I probably would have only used a drop or two anyway, cause I don't like it very much. I also doubled the sauce- I just don't like it dry at all.

So try it as-is or fix it the way you want...you will not be disappointed!

Ingredients

8 ounces thin spaghetti, broken in half
1 teaspoon dark sesame oil
1 tablespoon vegetable oil
3 cups chopped broccoli
1 1/2 cups sliced onion
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
12 ounces sirloin tips, cut crosswise into thin strips
3 tablespoons beef broth
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce

Instructions

Stir the spaghetti into a pot of lightly salted boiling water and cook it according to the package directions. Drain the noodles well, then return them to the pot and toss them with the sesame oil.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the sirloin and cook it, stirring often, for 5 minutes or until it is no longer pink.

In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through. Serve the lo mein hot. Makes 4 to 6 servings.

Lemonade Deliciousness

2011-05-07T15:07:00.000-07:00

It's that time of year for making lemonade. Here are my two favorite recipes:

Crazy Coconut Lemonade

***Note*** Here is the step by step video to see how Ingrid makes it.

In each glass put about 4-6 mint leaves, 2 slices each of lemon and lime, and 2 Tbsp.of sugar. Muddle it (take the end of a wooden spoon and smash it around real good).

In blender mix:

1 cup of Coconut water
2-3 Tbsp.of coconut cream(milk)
2 Tbsp. of lemon juice
2 Tbsp. of lime juice
and ice.

Pour blended mixture in glass and light stir. Add more sugar if you need. Enjoy!!!!!

Tucano's Brazilian Lemonade

4 juicy limes
1 cup sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix water and sugar very well and chill. Wash limes w/soap. Cut off ends, then cut into 8ths. Place 1/2 of limes in blender, add 1/2 of sugar water and pulse 5x. Place a fine mesh strainer over pitcher and pour blended mixture through strainer. Throw out the peel. Add milk. ( I found 6 Tbsp to much, start off with 3) Taste as you go. If bitter use a little more sugar or milk. Serve immedietly.

The best pancakes I have ever made

2011-04-03T06:34:00.000-07:00

I don't know if the secret is the buttermilk or the oats, but these pancakes are fantastic and I love that it makes a ton of mix for you to hang onto until you need to whip up some breakfast. Everybody in our family had seconds, they were so moist and good for you too!

Oatmeal Pancake Mix

from melskitchencafe.com

*Note (added 3/2011): I've updated this recipe several times to reflect that I generally use 100% whole wheat flour (five cups total, instead of using 2 cups of all-purpose flour). I prefer white wheat flour, although red wheat could be used and will lend an even heartier taste to the mix. Also, I made it the other day and before I added the oats to the mix, I threw them in my blender (yep, blender) and pulverized them to a powder. We loved the result! Loved it. Although the texture with the unblended oats is fantastic in it's own right, blending the oats lends a smooth texture to the mix and finished pancakes. I'll be doing it that way from now on!

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats

3 cups whole wheat flour

2 cups all-purpose flour

3 tablespoons sugar

3 tablespoons baking powder

1 tablespoon salt

1 tablespoon baking soda

1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 4-5 4-inch pancakes.

Kristi Hill Dinner---Cornbread and Santa Fe Chicken Stew

2011-03-28T10:53:00.001-07:00

Erika posted brownies from Kristi last week and today when I decided what I was making for dinner, I remembered they were both Kristi's recipes too! She made this dinner for a relief society activity a few years ago and we have loved it ever since!

Cornbread

1 package yellow cake mix prepared as directed (you will use half for cornbread and can make a few cupcakes with the rest)

2 cups of cake batter

1 cup yellow cornmeal

1 cup flour

3 T. sugar

1 T. baking powder

1 tsp salt

1/3 cup soft butter

1 egg

1 cup milk

1 tsp vanilla

Combine dry ingredients and mix. Cut in butter until well blended. Beat egg and milk together. Add to dry and mix until blended. Add cake batter and stir together. Pour into 8x8 pan or into cupcake pan. Bake 20-25 min at 375.

Santa Fe Chicken Stew

1/2 sweet yellow onion

1 tsp olive oil

3-4 chicken breasts, cut bite sized

Saute onions and chicken until chicken is barely done.

15 oz can Great Northern White Beans

14.5 oz. can Mexican style tomatoes, undrained

14.5 oz can petite cut tomatoes, undrained

20 oz. chicken broth

1 can corn or a cup of frozen

4.5 oz can chopped green chilis

2 tsp chili powder

1/2- 1 cup chopped cilantro

2-3 green onions, chopped

Add all ingredients to pot. Hold cilantro and onions until ready to serve.

*garnish with sour cream, shredded cheese, and avacados. (sometimes I throw in some taco seasoning to the soup too.)

Dr. Pepper Chocolate Cake or cupcakes

2011-03-28T08:40:00.000-07:00

I am a die hard Dr. Pepper fan, so when I saw this recipe on The Sisters Cafe blog I knew I had to try it. The cupcakes are phenomenal, but really don't taste that much like Dr. Pepper to me. Even though the flavor didn't come through as much as I hoped it would, these cupcakes are the moistest ones I have ever made!

Cake

2 cups flour

1 cup sugar

1 cup firmly packed dark brown sugar

1 cup cocoa powder

1 1/2 teaspoons baking soda

1 cup Dr Pepper

1/2 cup semi-sweet chocolate chips (I used milk chocolate once and they were great, too)

2 large eggs

1 cup buttermilk

1 cup canola oil

1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or 9x13 or prepare cupcake liners). Sift together the flour, sugar, brown sugar, cocoa and baking soda and set aside. Heat the Dr Pepper in a small saucepan over low heat. Add the chocolate chips and stir until melted. Remove from heat. With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients and beat at medium speed for 2 minutes. Divide the batter evenly between the prepared pans, and bake for 30 to 35 minutes or until a toothpick comes out clean. Or bake 18 minutes for cupcakes. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.

Dr Pepper Frosting

3/4 cup butter flavored shortening - (I changed this to butter. Personally I do not like shortening in frosting. Ever.)

6 Tablespoons butter, room temperature

4 cups powdered sugar

1/4 cup cocoa

1/4 cup Dr Pepper (I added an additional 1-2 Tablespoons once, and I actually liked that better. However it did make the frosting thinner...)

1 1/2 teaspoons vanilla extract

Using an electric mixer, beat the butter [and yucky shortening if you choose to use it - :)] until light and fluffy. At low speed, gradually beat in the powdered sugar and cocoa. Add the Dr Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy ~ about one minute.

MInt Brownies

2011-03-21T11:53:00.000-07:00

This is Kristy Hill's recipe and if that doesn't tell you they are delicious I made these for St. Patrick's day to take to a teacher appreciation lunch at Cameron's school and now the art teacher is in love with me because of them. I've never made brownies using Hershey's syrup before but they turn out amazing!

Chocolate Mint Dessert

Step 1-

1 c flour

1 c sugar

1/2 c butter

4 eggs

1 16oz. can Hershey's syrup

Mint Cream Center:

2 c confectioners' sugar

1/2 c butter

1 T water

1/2 - 3/4 teas. mint extract

3 drops green food color

combine all ingredients;beat until smooth. Spread on cooled Choc. layer.

Chocolate Topping:

6 T butter

1 c Hershey's Semi-sweet Chocolate chips

In small saucepan over very low heat melt butter and chocolate chips. Remove from heat; stir until smooth. Cool slightly before spreading on Mint Cream or it will melt it.

Heat oven to 350. Grease 9X13 baking pan.

Mix flour, sugar, butter, eggs and syrup. Beat until smooth. Pour in greased pan; bake 25-30 min. Cool completely in pan. I put in fridge to cool. Spread the mint cream center on cake. Cover and chill again. Pour Chocolate topping over chilled dessert. Cover and chill at least 1 hour before cutting.

Creamy baked Taquitoes

2011-03-20T13:22:00.000-07:00

Yet another amazing recipe by OurBestBites.com.

I've never made taquitoes before and then I tried making some egg ones for a breakfast I was hosting and I was hooked, so I kept trying different ones and we had these this week. They are so great for kids because they can pick them up and nothing falls out and these actually are still yummy re-heated the second day.

Ingredients:

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken (I used a shredded beef roast)
1 C grated pepperjack cheese

small corn tortillas(I used flour)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Make Ahead Scrambled Eggs

2011-03-19T11:19:00.000-07:00

This week I was in charge of the Teacher Appreciation breakfast at the school. I had decided to serve breakfast burritos that the teachers could assemble themselves. So as I was preparing and figuring how I would make all the eggs and cook the bacon and have it all hot to serve, I decided to search for a make-ahead recipe for the eggs. (I still had to get up at the crack of dawn to cook 7 pounds of bacon!) I made this the night before and baked it in the morning and they were heavenly! Peter says I make great scrambled eggs and I think part of the secret is cooking them slowly and keep them moving in the pan. Then you don't get big dry hunks of egg that was scraped up from the bottom.
Enjoy!

12 eggs
1/2 cup heavy cream
2 Tbsp. butter
1 cup sour cream
1 cup shredded Cheddar cheese
1/8 tsp. white pepper
1/2 tsp. salt
Preparation:
Beat eggs with cream in a large bowl. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still moist. (do not overcook! dry scrambled eggs are gross!)
Remove pan from heat and stir in sour cream. Spread eggs into a greased 12x7" glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.
When ready to eat, preheat oven to 350 degrees. Uncover the baking dish and sprinkle eggs with pepper and salt. Stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot.

Pumpkin Muffin with Coconut Topping

2011-03-07T16:05:00.000-08:00

I bought this new cookbook when I was at Mount Vernon in Dec because the author was doing a book signing and I recognized him from TV. He has been the executive pastry chef at the White House for the last 25 years, Roland Mesnier. I talked to him for a little bit and then I just had to buy his book, Dessert University. These recipes are a bit more complicated than what I'm used to, but I'm giving them a try every now and then.

This recipe for pumpkin muffins with coconut topping is simple and really yummy! They make your house smell heavenly while baking and taste great even several days later!

muffins:

1 1/2 c. flour

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

2 eggs, room temp

1/2 cup oil

1 cup sugar

1 cup canned pumpkin

Preheat oven to 350 and prepare muffin tin (12 regular size or 36 mini ones). Combine flour, soda, salt, cinnamon, cloves, and nutmeg in med bowl.

Whisk eggs, oil, and sugar together in large bowl. Stir in pumpkin. Then stir in flour mixture until just combined.

Divide batter into pan(s). Bake about 20 min for regular and 8-10 or minis. Cool in pan for 5 min then invert to cool completely. (you can freeze them without topping.)

DON'T SKIP THIS TOPPING!

Coconut Topping

1/2 cup evaporated milk

1/2 cup sugar

2 large egg yolks

4 T. butter

3/4 cup grated coconut

1/2 t. vanilla

Combine evap milk, sugar, egg yolks, and butter in med saucepan and cook over med heat, whisking constantly until the mixture boils, 3-4 minutes. Remove the pan from the heat and stir in the coconut and vanilla. Let cool to room temp before spreading on muffins.

Blondie Cake-Twinkie Cake

2011-02-15T13:33:00.000-08:00

1 Box Yellow Cake mix
1 Can sweetened condensed milk
1 jar caramel topping
1 pkg Heath bits
Fresh Whipping ceam

Bake cake in 9x13 pan. With end of wooden spooon, poke holes in cake. Pour sweetened cond. milk over top. Top with caramel topping. Ad 2/3 bag of heath bits on top. Swerve with fresh whipped cream on top and sprinkle extra Heath bits on top!

Margarita Smoothie

2011-02-09T13:01:00.000-08:00

If you come to our house for game night don't be surprised if this is what I serve you, it's turned into tradition.

Equal parts:

Ice
Vanilla ice cream (soft but not melted)
Non-alcoholic margarita mix

Mix all three ingrediants together in blender until smooth.

You can serve this pretty in a sugar coated rim glass and a slice of lime, but I usually don't get to that step (burp).

My new favorite roll recipe- Lion House Rolls

2011-02-06T19:07:00.000-08:00

Until just a few years ago I thought I was incapable of making any bread recipe that required yeast. Things never turned out well... Then I tried making Miranda and Robyn's roll recipe and they turned out great! I have been making that same recipe for years and love that it is so versatile and that you can make it the night before. BUT, I finally branched out and tried these rolls and I have to say that they are my new favorite! I have made them 4 times now and they turn out every time. Check out THIS youtube tutorial on how to roll them, it's really cool!

2 tablespoons active dry yeast

2 cups warm water

1/3 cup sugar

1/3 cup butter, softened

1 egg

2 1/2 teaspoons salt

2/3 cup nonfat dry milk

5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

*Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

Recipe Source: from The Lion House

Hot Fudge Peanut Butter Pudding Cake

2011-01-31T14:27:00.001-08:00

Are you ready for this? I know I have posted a crock pot cake before, but this is the ultimate! Of course it is from Mel's Kitchen Cafe. I doubled it and put it in my big crock pot for about 3 1/2 hours on low and when you scoop into it, the liquid you pour on top has turned into this gooey, fudgy sauce that is perfect with the moist cake. The peanut butter flavor was not that strong, but it was still chocolatey and delish with some vanilla ice cream on top. It was pure comfort food during those snowy days we had last week!

Cake:

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

½ cup sugar

1 ½ teaspoons baking powder

1/8 teaspoon salt

½ cup milk

2 tablespoons canola oil

1 tablespoon vanilla extract

½ cup smooth or chunky peanut butter

½ cup semisweet chocolate chips

Topping:

3 tablespoons unsweetened cocoa powder

¾ cup sugar

1 ½ cups boiling water

Vanilla ice cream for serving

Coat a medium round or oval slow cooker with nonstick cooking spray.

In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.

To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.

Turn off the cooker and let it stand, covered for 30 minutes before serving.

Serve with vanilla ice cream.

raspberry rice pudding

2011-01-12T19:36:00.000-08:00

pudding on the rice rice pudding

Ingredients:

8 Cups of Milk
4 Cups of Cooked Medium Grain Rice
4 Cups of Sugar
2 tsp. of Salt
2 Eggs
4 Cups Heavy Whipping Cream
2 Tsp Pure Vanilla Extract

Method:

In Large Sauce Pan add: The first four ingredients.

In separate bowl crack 2 eggs and let sit at room temperature. Set aside.

Stir slowly with flat wooden spoon at medium heat for 45-60 minutes until the mixture has evenly thickened.

Take pan off heat. Take the room temperature eggs and whisk them thoroughly adding a table spoon of the hot pudding to temper the eggs. When you have added equal amounts of pudding to the eggs, slowly incorporate the eggs back into the pudding. Return the pudding to medium heat and slowly stir as you bring the pudding back to a boil.

Then take off heat, put pudding in glass bowl cover with saran wrap and cool from 6-24 hours.

Whip 4 cups of heavy whipping cream and 2 tsp. of pure vanilla extract.

Add the whipped cream to the cooled mixture until it is fully enveloped.

Keep pudding refrigerated, it lasts about 1 week. Different Flavors:

Amaretto Rice Pudding

Omit the Vanilla Extract and instead add 2 tsp.of Almond Flavoring

Chocolate Rice Pudding

In a microwave melt 1 cup of milk chocolate chips with 1/2 cup of heavy whipping cream for 2 minutes. Whisk until shiny and add to the cooled pudding BEFORE adding the vanilla whipped cream.

Raspberry Rice Pudding

Add a bag of frozen raspberries and mix into the pudding fully incorporate and then fold in the vanilla whipped cream.

Enjoy!

Quick Margarita Chicken

2011-01-12T15:38:00.000-08:00

This dish is Oh So Delicious! And is my husbands number one request. (I'm salivating just writting it.)

4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp lime juice
1 tsp honey
1 cup finely lime tostitos tortilla chips
1 cup italian style stewed tomatoes
2 tbsp chopped cilantro
1/2 cup monterey jack cheese

In a blender or food processor, finely crush tortilla chips.

Mix oil, juice, and honey. Brush on chicken and roll in chip crumbs.

Bake @ 350 for 20-25 minutes.

Puree tomatoes and cilantro into a sauce.

After chicken has been cooking 20-25 minutes and is just about done, remove. Top with puree, sprinkle with cheese and bake again for 4-5 minutes. Serve with lime wedges.

Note: If you decide to use a different tortilla chip, DO NOT use the more authentic stone ground tortilla chips, it just doesn't seem to turn out right. Also, I always make more of the sauce... cause I'm "saucy" like that.

Killer Guacamole

2011-01-06T10:20:00.001-08:00

Since living in Africa and having avocado trees in my backyard, and the avocados were the size of small melons...I have eaten plenty of avocados/guacamole in my day. I have perfected the recipe and wanted to share!

3 ripe avocados
1 vine ripened tomato
1/4 c chopped cilantro
fresh garlic
1 lime
2 T ranch
1/2 sweet onion
1/4 salt
1/8 t pepper

Empty avocados into bowl and mash with fork. Dice tomatos and onion, chop cilantro,and fold into mashed avocado. Add juice of entire lime, 2T ranch dressing, add salt and pepper. Stir with spoon softly. Place in bowl and top with more chopped tomatos and cilantro for garnish.

Lemon Cupcakes

2010-12-16T08:39:00.000-08:00

This is the recipe I made for Robyn's party that some of you requested. They were so easy it's almost embarrassing to admit.

For the cupcakes:

1 box lemon cake mix

1 cup buttermilk

1/2 cup oil

4 large eggs

Combine all and bake in mini cupcake pan according to directions on cake box. Cool on rack and then put in freezer for 30 minutes.

When cupcakes are done freezing, use a lemon baller to scoop a small amount of cake from the tops of cupcakes. Fill with lemon curd. I just put it in a ziplock and cut off the corner.

Frosting:

1 teaspoon fresh lemon rind, grated

3 tablespoons butter

3 cups confectioners' sugar, sifted

2 tablespoons lemon juice

1 tablespoon water

1 dash salt

Whip all ingredients together until light and fluffy. Pipe on top of cupcakes, covering the lemon curd completely. Enjoy!

Aroma of Christmas

2010-12-06T15:53:00.000-08:00

This is kind of random, but since I just posted my christmas toffee I thought I should include one of my other favorite things about christmas. Mike's mom gave me this "recipe" after I spent my first christmas with them. It is just a mix of a few things that you keep on the stove and it has the most heavenly smell! Sara is always in charge of making it. She knows just what to do. Try it- you will love it!

“Aroma of Christmas”

3 sticks of cinnamon
3 bay leaves
scant (no more than ¼ C) whole cloves (I usually use a few T)
2 sections lemon (1/2 lemon)
2 pieces orange peel (2 quarters- I usually don't bother peeling it and just throw in the whole orange sections.)

Combine with about a quart of water in a saucepan. Simmer over low heat for as long as you would like. Make sure to keep refilling the water because it evaporates quickly. Change the water and ingredients every few days or so.

English Toffee

2010-12-06T15:47:00.000-08:00

This is obviously not a christmas cookie, but this time of year I probably eat more toffee than cookies anyway. This is my Grandma's recipe that she makes every year and I get so excited to make it over the holidays. It is actually pretty simple- you just need an electric skillet. Enjoy!

2 C almonds
1 cup sugar
2 squares butter (no substitutions)
3 Tablespoons water
1 Tablespoon Karo syrup
chocolate bars or milk chocolate chips (I use about 3 or 4 Hershey bars or a king size symphony bar)

Roast almonds at 350 for 10 minutes. Then coarsely chop ¾ C of them and finely chop the rest. You will use the coarsely chopped IN the toffee and the finely chopped ON TOP of it! Put aside.
Combine sugar, butter, water and Karo in electric fry pan. Heat at hottest temperature; cook, stirring in one direction until candy becomes thick and caramel colored. (keep a brown paper bag next to the candy- it is ready when the candy is the color of the bag.) Candy should follow spoon. Add almonds (the coarsely chopped ones). Stir well and pour on a well-buttered cookie sheet. Use your spoon to spread it in the pan. Don't make it too thin...it won’t fill out the whole sheet. While still hot, put chocolate on top. When it melts, spread over toffee and sprinkle with finely chopped almonds. Cool overnight. Break in pieces and enjoy.

Favorite Christmas cookies!

2010-11-30T09:29:00.000-08:00

Please post your favorite cookie to make for the holidays! I just posted one of mine, but I'd love to try some new ones this year!

Fudgy Mint Cookies

2010-11-30T09:23:00.000-08:00

I got this recipe from an issue of Taste of Home I got long ago. These are the perfect Christmas cookies with the peppermint patties!

1 package Devil's food cake mix

1/2 c. butter, softened

1 T. water

2 eggs

2 T. confectioners sugar

2 packages (5 oz each) chocolate covered thin mints (like thin peppermint patties)

Combine cake mix, butter and water. Add eggs, mix well. Shape into 1 inch balls, roll in confectioners sugar. Place 2 inches apart on baking sheet. Bake at 375 for 8-10 minutes. Immediately press thin mint into the center of each cookie. Cool 2 minutes before removing to wire racks to cool completely. Makes about 2 1/2 dozen.

Best way to cook your turkey, by far!!!

2010-11-23T12:13:00.000-08:00

This is a recipe that I posted last Thanksgiving that you HAVE to use.

This was way yummy. I didn't have organic salt so I used regular, though I don't know what the difference would be. I also think this recipe was used for a regular big bird, somewhere between 12-20 lbs so I cut it in half for the turkey breast we bought.

- One gallon of chicken or vegetable broth (homemade is best, but it’s a pain to make).
- One cup of organic salt (using iodized salt isn’t necessary).
- Four tablespoons of spices: (I like rosemary, thyme, sage, and a little pepper and cinnamon).
- One cup of sugar.
- One gallon of water.

Pour all the ingredients into your biggest stockpot and bring it to a boil. Turn off the heat and cool to room temp. Wash and clean your turkey thoroughly. Put that bird into your newly made brine recipe and make sure he’s completely covered. Place your brined turkey into the refrigerator overnight or at as long as possible.

Sweet and Sour Green Beans

2010-11-18T10:29:00.000-08:00

This is a super easy recipe I stole from my sister, Lisa. It is a great alternative to the infamous green bean casserole and has become a staple for the holidays at our house.

3 cans whole green beans

1/2 c. sugar

1/2 c. vinegar

1/2 pack of bacon

1 onion, sliced

Fry bacon and set on towels to cool. Add sugar and vinegar to bacon grease and let it come to a boil. Pour over green beans. Top with sliced onions and crumbled bacon. Cook at 325, covered. Stir occasionally.

Paula Deen's Cranberry-Pineapple Gelatin Salad

2010-11-16T12:13:00.000-08:00

Here's another yummy dish to add to your Thanksgiving spread. I'm not a fan of cranberry sauce so this is a great alternative.

2 (3-ounce) packages raspberry gelatin
1/2 envelope unflavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8-ounce) can crushed pineapple packet in its own juice
1 (15-ounce) can whole cranberry sauce
1/4 cup finely chopped walnuts

Topping:

1 (8-ounce) package cream cheese
1/4 cup confectioners' sugar
2 tablespoons whipped cream
1/4 cup walnuts

Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.

About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.

Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.

Obviously this will work just fine without a jello mold (do people still use those things?). And I just spread the topping on the whole thing instead of just the middle. I found it to thick to dollop on each piece.

Baked Lemon Pasta, and chicken and salad

2010-11-07T17:15:00.000-08:00

My sister sent me a link to this recipe blog done by 5 sisters. She's made a bunch of recipes from this site and has loved them all. I was looking at it the other day and came across this dish. It was so different from anything I've had before and so delicious! Jeremy had three helpings and that says a lot! I think I've found a new foodie blog to stalk...
Baked Lemon Pasta
Submitted by Amy ~ www.sisterscafe.blogspot.com
Source: the one and only Pioneer woman

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end or feel free to add as much as you like.

It was suggested in the recipe on the blog that you serve this with the following chicken.

Lemon Grilled Chicken:

Juice of one lemon (~3 Tb lemon juice)

3 Tb oil

1 tsp minced garlic (~2 large cloves)

1 tsp salt

1/4 tsp pepper

1/2 tsp oregano

1 lb chicken breasts

Marinate the chicken overnight. For salad, dice the raw chicken and marinate it that way so there is more surface area to marinate. You can get away with marinating for a shorter amount of time this way. Grilling is best, but cooking in a skillet is great, too.

I put the grilled chicken right in with the pasta, and also made this salad the chicken is supposed to go into, but we had it without the chicken:

Chicken Poppy Seed Salad

Resubmitted by Mindy (Originally submitted by Brittany)

www.sisterscafe.blogspot.com

Salad:
Spinach leaves

Romaine leaves

Grilled chicken, sliced (Best if marinated in Lemon Grilled Chicken Marinade*, but if you don't have time then grill with lots of lemon pepper seasoning)

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

*Lemon Grilled Chicken:

Juice of one lemon (~3 Tb lemon juice)

3 Tb oil

1 tsp minced garlic (~2 large cloves)

1 tsp salt

1/4 tsp pepper

1/2 tsp oregano

1 lb chicken breasts

The best part... The Dressing**:

1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

**This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!

Dinner Ideas!

2010-10-12T10:27:00.000-07:00

Calling all chefs....or whoever makes dinner at your house! Please post your menu ideas. I usually don't have a problem coming up with the main dish, but the sides are killing me! What combination of foods do you serve for dinner? What would you serve with chicken, roast, pasta, fish, chili, stew, soup, ribs, chops? Please post your whole menu or dream menu.

Chunky Monkey Pancakes

2010-09-22T15:58:00.000-07:00

You will feel like you have died and gone to heaven with these pancakes! Oh my what an amazing combination this is! It tastes like you are eating banana bread with peanut butter on top. So good!

Chunky Monkey Pancakes

{Banana Chocolate Chip Pancakes with Peanut Butter Syrup}

Recipe by Our Best Bites

1 1/2 C flour

3 Tbs sugar

2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1 1/2 C buttermilk *

1 tsp vanilla extract

1 Tbs canola oil

1 large or extra large egg

2 small-med ripe bananas

1/4 C mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour

Cooking Spray or butter for pan

1 C maple syrup

1/2 C peanut butter

*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.

For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside. Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6") and 2 T for kid-sized ones (2-3"). Wait until bubbles form and edges are set and then flip. Reheat syrup if necessary and pour over warm pancakes.

Yield: 28-30 2-3" pancakes (using 1/8 C batter measure) 14-15 4-6" pancakes (using 1/4 C batter measure)

Freezer Instructions: Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a ziplock bag or airtight container. Reheat in a microwave or toaster until heated through.

Cranberry Sweet Potato Muffins

2010-09-20T09:50:00.000-07:00

I cut this recipe out of a magazine years ago but just finally tried it last week. I didn't have high hopes because I can't even remember which magazine and you just never know. But these were so yummy! Perfectly risen, perfect texture and delicious taste! This is a new fall favorite around my house!

1 1/2 cup flour

1/2 cup sugar (i used brown sugar)

2 tsp baking powder

3/4 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1 egg

1/2 cup milk

1/2 cup cold mashed sweet potatoes (i opened a can of sweet potatoes and mashed them with a fork, paige ate the rest for dinner)

1/4 cup melted butter

1 cup chopped fresh or frozen cranberries (i used craisins)

Cinnamon-Sugar

In a bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Stir in cranberries.

Fill greased or paper-lined muffin cups half full. Sprinkle with cinnamon-sugar. Bake at 375 (i did it at 350) for 18-22 min. (i always error on the under-done side) or until toothpick comes out clean. Cool for a few minutes.

Homemade Granola

2010-09-20T09:40:00.000-07:00

Making this stuff is better than any potpurri or scented candle. It's guaranteed to put you in the fall spirit!

10 cups oats

1 cup wheat germ

1 1/2 cup coconut

1 cup sunflower seeds

1/2 cup sesame seeds

3 cups chopped nuts (almonds, pecans, walnuts)

Stir together in very big bowl or stock pot.

In medium pot, stir together remaining ingredients stirring over med heat. Do not boil! When everything is dissolved and warmed, pour syrup over the oat mixture and stir until well coated.

SYRUP

1 1/2 cup brown sugar

1 1/2 cup water

1 1/2 cup vegetable oil

1/2 cup honey

1/2 cup molasses

1 1/2 tsp salt

2 tsp cinnamon

3 tsp vanilla

Spread over 3-4 jelly roll pans or cookie sheets and bake at 300 for about 20 min. Stir occasionally. Cool and add raisins or dried fruit if desired. Totally enjoy!

PB &J cookies

2010-09-18T11:57:00.000-07:00

This recipe is from an old friends blog. It's all about baking and beer, check it out here. It goes against everything in me to not put a hershey kiss in the middle of these guys, but try it with the jam, they are divine!

PB&J Cookies

makes about 3 dozen

1/3 Cup unsalted butter

1/2 Cup peanut butter, creamy or chunky

1/2 Cup light brown sugar, packed

1 egg

1 teaspoon vanilla

1 1/4 Cups flour

3/4 teaspoon baking soda

Strawberry preserves or jam

Preheat oven to 375 degrees. In a large bowl beat the butter, peanut butter, sugar and egg with an electric mixer until creamy. Sprinkle in the flour and baking soda, mixing well to combine. Roll into one inch balls and place 2 inches apart. Use your thumb to make a well in the center of each cookie, flattening each ball as you go. Fill the well in each cookie with strawberry preserves. Bake on a greased or parchment lined baking sheet for 10 minutes. Let cool on a rack.

The Best Brownies

2010-08-23T12:09:00.000-07:00

The name doesn't lie! These brownies are honestly the best I have ever had. I actually got the recipe from Stacy Torfin a while back after she brought them over for our family. They really are so good!

1 ½ C. Flour
2 C. Sugar
1/3 C. Cocoa
Mix together then add;
3 eggs (beaten) stir lightly
While this is being done melt 2 cubes of butter in the microwave
Then add 1-1 ½ Tbsp. Vanilla (to the butter)
Pour into mixture and mix well
Add 1-2 large scoops of Marshmallow Cream and stir till swirled.
Pour in a 9x13 (sprayed) glass pan
Bake 350 degrees for 30 minutes

There you go! I like it with 2 scoops of mallow cream and they are best a bit under-baked, you know what I mean? I also like them a little thicker so I used a pan that was just a little smaller than a cake pan.

Peach Ice Cream

2010-08-09T07:31:00.000-07:00

It's peach season here in the east so you can make this YUMMY treat with "nature's candy," fresh peaches! I cut this recipe in half and there was still too much for my counter-top ice cream maker, so we get to make more tonight! But I bet this would be perfect if you have a big ice cream maker that takes ice and salt!
6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt

Directions

In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

(I wisked together the eggs, cream, half & half, vanilla and salt in a bowl. I put the chopped peaches and sugar in the blender and then poured some of the milk mixture in to blend them all up.)

Lemon Cheesecake

2010-07-27T08:33:00.000-07:00

From my new favorite recipe site, My Kitchen Cafe. It was light and refreshing and totally worth all of the effort.

The Best {No-Bake} Lemon Cheesecake
*Note: the cheesecake can be made ahead and refrigerated for up to 3 days. Also, it is really important to have the cream cheese at room temperature. If it is too cold, it won't mix well and there will be a lot of lumps.

*Serves 12

Crust:
9 whole rectangular graham crackers (for about 1 1/2 cups crushed)
5 tablespoons butter, melted
1 teaspoon grated lemon zest

Lemon Curd:
1 large egg plus 1 egg yolk
1/4 cup sugar
pinch salt
2 tablespoons fresh lemon juice
1 tablespoon butter
1 tablespoon heavy cream

Filling:
1/4 cup fresh lemon juice, from about 2 lemons
1 envelope (2 3/4 teaspoons) unflavored gelatin
1 1/2 pounds (3 bars) cream cheese, softened to room temperature
3/4 cup sugar
pinch salt
1 1/4 cups heavy cream, room temperature

For the crust: preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a food processor, pulse the graham crackers until they are finely ground. Add the butter and lemon zest and pulse until combined. Alternately, the graham crackers can be crushed in a resealable bag with a rolling pin and then poured into a bowl where the zest and butter can be stirred in. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust until it is lightly golden brown, about 8 minutes. Cool the crust completely on a wire rack before filling.

For the curd: while the crust is cooling, whisk the egg, egg yolk, sugar and salt together in a small saucepan. Whisk in the lemon juice and cook over medium-low heat, stirring constantly, until the mixture is thick and pudding-like, about 3-4 minutes. Remove from the heat and stir in the butter and cream. Press the mixture through a fine mesh strainer or sieve into a small bowl and refrigerate until needed.

In a small bowl, put the 1/4 cup fresh lemon juice. Sprinkle the gelatin over the top and let it stand until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 30 seconds. Set aside.

For the filling: In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the cream cheese, sugar, and salt until smooth and creamy, scraping down the sides of the bowl, about 2 minutes. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes. Add the gelatin mixture and 1/4 cup of the refrigerated lemon curd. Beat until the mixture is smooth and airy, about 3 minutes.

Pour the filling into the cooled crust and smooth the top. Following the photos below, pour thin lines of remaining curd on top of the cake and lightly drag a pairing knife or skewer through the lines to create a marble appearance. I found it wasn't quite as easy as I thought to "pour" the lemon curd into lines. I kind of scooped it out of the cup onto the cheesecake and spooned it into lines. It doesn't have to be perfect since the imperfections are somewhat hidden after you drag through the lines.

Refrigerate the cheesecake until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve.

Guiltless Alfredo Sauce

2010-07-27T08:26:00.000-07:00

How funny Mandi! Great minds think alike :) We just made this recipe last night for the missionaries. It was amazing! You totally could not tell it was low fat. I grilled some chicken I had marinated in italian dressing and tossed it in with the pasta. I'll have to do a taste comparison with Mandi's!

Guiltless Alfredo Sauce from Our Best Bites

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly like this:

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Fettucini Alfredo

2010-07-26T17:34:00.000-07:00

This is one of those recipes that my family has had forever and loves. It is very simple and very good. Now- beware! You are basically going to be eating straight cream, cheese and butter over pasta, but that is why it is so good, right? We usually add shrimp but leaving it without is still good.

Fettucini Alfredo

¼ C butter
2 cloves garlic, finely chopped
2 C fresh mushrooms, sliced/optional
4 C heavy cream
½ C fresh grated parmesan cheese
1 lb pasta

Saute garlic and mushrooms in butter. Add cream and bring to rolling boil. Reduce heat and simmer sauce. Add cheese right before tossing with noodles and serving.

Double Chocolate Mousse Torte

2010-07-12T12:08:00.000-07:00

I have found a new cooking blog that I am falling in love with My Kitchen Cafe. This girl has some amazing recipes, one of which is this one. This was one yummy cake!

Cake:
8 ounces bittersweet or semisweet chocolate, chopped (I used half bittersweet, half semisweet)
1 cup butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup all purpose flour

Mousse:
1/2 cup butter, cut into pieces
4 large eggs, separated at room temperature
1/4 cup whipping cream
1 tablespoon vanilla extract
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped finely(it is important the chocolate for this mousse layer is chopped finely or it won’t melt completely when added to the warm egg yolks)
1/2 cup sugar

Topping:
3/4 cup heavy whipping cream
2 tablespoons powdered sugar
2 cups fresh raspberries

For cake:
Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs one at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into the springform pan. Bake until cake just rises in center (tester inserted into center will not come out clean), 30-35 minutes. Cool completely in pan on rack (the center of the cake may fall slightly). Cover and chill while making mousse.

For mousse:
Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken – mine did not but it was very thick like custard or pudding). Remove from over water; add chocolate and stir to melt. Set aside. Beat egg whites and 1/2 cup sugar and a pinch of cornstarch in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over the cooled cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.

Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Using electric mixer, beat 3/4 cup cream and powdered sugar in medium bowl until peaks form. Spread whipped cream over torte. Top whipped cream with raspberries.

Hamburger Buns

2010-07-06T09:54:00.000-07:00

From Our Best Bites I made these for the fourth of July and they were really good! It makes your burgers so much more gourmet!

1 Tbsp. yeast

1 1/2 c. warm water

1 1/2 Tbsp. sugar

1 tsp. salt

4-5 1/2 c. flour

3 Tbsp. vegetable oil

1 egg, separated

2 Tbsp. cold water

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour 45 minutes.

Punch down dough. Spray a cookie sheet with non-stick cooking spray. For a loaf of bread, shape into loaf and place on greased cookie sheet. For buns or hoagies, divide equally into 8-10 (or even 12, if you want smaller buns when you're done, and let's face it, who doesn't want smaller buns??) pieces and shape as desired. Use a scale if you have one to get equal-sized buns.

It's okay if they touch (or will touch after having risen). Cover and allow to rise another 1 1/4-1 1/2 hours or until doubled. Keep an eye on things--if they seem like they're getting so big that they might collapse, hurry and get them into the oven.

Preheat oven to 375. Mix egg white with water and brush over dough. Bake for 10 minutes and repeat brushing the dough with the egg wash.

Bake an additional 8-10 minutes or until bread is golden brown and your house smells like heaven.

Lasagna Soup

2010-06-16T11:13:00.000-07:00

This soup is so good! Tastes like lasagna but fresher.

1 1/2 lb ground Italian sausage
2 onions, finely chopped
4 garlic cloves
2 tsp oregano
1/2 tsp red pepper flakes
2 Tbs tomato paste
1 28oz can diced tomatoes
6 c chicken broth
2 bay leaves
8 oz fusilli pasta (spirals)
1/2 c grated Parmesan cheese
1/4 tsp salt
pinch of pepper
2 c shredded mozzarella cheese

Sautee sausage in large pot over medium heat, breaking into small pieces, until sausage is no longer pink. Drain excess fast from pot. Add onions and sautee until softened, about 6 min. Add garlic, oregano, and red pepper flakes and saute for 1 min. Add tomato paste and saute until rusty brown, about 5 ,in. Add tomatoes with juice, broth and bay leaves. Bring soup to boil then reduce heat and simmer for 30 min.

Add pasta, then increase heat and bring to boil. Boil until pasta is tender. Discard bay leaves, then stir in basil. If desired, season with salt and black pepper to taste.

In small bowl, combine ricotta, parmesan, 1/4 tsp salt and pinch of pepper. Mix well. To serve. place about 1 1/2 Tbs of cheese mixture in bowl, sprinkle with mozzarella cheese and pour soup on top. So yummy!

Lemon Bar Trifle

2010-06-13T19:10:00.000-07:00

Here is the recipe from enrichment night. Enjoy!

Lemon Bar Trifle

Ingredients

2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted

LEMON LAYER:
1-1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1-3/4 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice
2 tablespoons butter
4 teaspoons grated lemon peel

CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack.

In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.
Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2 cup for topping.
Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.

Roasted Vegetable Salad

2010-06-08T09:42:00.001-07:00

1 lb small red potatoes, quartered

2 medium ears sweet corn

1/2 lb mushrooms, halved

1 zucchini, chopped

1/2 lb aspargus, cut into 2" lengths

1 med sweet red pepper, cut in strips

1 sweet yellow onion, cut into chunks

1/4 cup olive

1/2 tsp salt

1/4 tsp pepper

*2 cups cubed french bread

10 cherry tomatoes, halved

1 cup crumbled feta

1 cup thinly sliced fresh basil leaves

Dressing

1/3 cup olive oil

2 cloves minced garlic

1/2 tsp crushed red pepper flakes

1/4 cup red wine vinegar

In a large bowl, combine first 7 ingredients. Drizzle with 1/4 cup olive oil; sprinkle with salt and pepper and toss to coat. Spread out on baking pan and bake at 425 for 20-25 minutes, or until potatoes are tender.

For dressing, heat olive oil in small sauce pan over med heat. Add garlic and red pepper flakes and let them infuse the oil. If the oil is too hot and anything turns dark brown or black, scoop them out! Let the oil cool a little and then whisk in the vinegar.

In same large bowl used for veggies, combine cubed bread, tomatoes, feta, and basil. Then the slightly cooled veggies. Pour dressing over and toss to coat. Serve immediately, but I liked it even more later that night when the kids had gone to bed!

*I didn't have any french bread, but I did have some left over texas toast bread. I cut it into chunks, sprayed them with Pam, sprinkled seasoned salt over them, and then baked them at 400 for about 10 minutes. I am surprised how yummy the bread was in the salad!!! Don't skip the bread!

Yummy eats!

2010-06-02T11:13:00.001-07:00

Irresistible Granola Bars
(I mean it, this is all I ate yesterday)

2 1/2 c rice krispies cereal
2 c oats
1/2 c raisins or chocolate chips
1/2 c brown sugar
1/2 c honey
1/2 c peanut butter
1 tsp vanilla

Mix oats, cereal and raisins/chips in bowl. Set aside. Bring sugar and honey in saucepan and bring to boil. Remove from heat and add the peanut butter and vanilla. Mix well. Pour over cereal mixture. Pour into greased 9x13 pan. Voila!

*variations: craisins, coconut, crumble and use as cereal.

Pavlova

4 eggs whites
1 cup sugar
1 1/2 tsp cornstarch
1 tsp white vinegar

Beat egg whites in bowl until very stiff. Slowly beat in sugar--if you do it too quickly the whites will fold and will not set up. Sprinkle cornstarch and vinegar, and fold into whites. Put on greased foil on cookie sheet as either a 7 in circle or small individual shells. Bake at 250 for 1 hour 10 min. Turn oven off and let cool inside. DO NOT OPEN OVEN during process or may not work. After cool, serve with fresh fruit (blueberries, raspberries, strawberries, kiwi or whatever comes to mind) and whipped cream. You'll LOVE it!

Perfect Cupcake Frosting and Filling

2010-05-18T09:47:00.000-07:00

Who knew that you could make frosting without powdered sugar? I didn't, until I made this frosting and it was so yummy on top of a chocolate cake! It reminded me of the middle of a Hostess cupcake. I just baked the batter for my chocolate crockpot cake in a 9 x 13 at 350 for 45-50 minutes and then slathered this on top when it was cool. Super yum!

recipe by ourbestbites.com

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)

One batch makes enough to frost 12 cupcakes with BIG tops (like the one below, or larger). If you're just spreading a little on top, it will do 24.

After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

There is also a chocolate version on the same site that I haven't tried yet, but I'm sure it is just as yummy!

Yo, yo, ladies!

2010-05-07T11:15:00.000-07:00

I actually learned something last night at our enrichment about blogging! I figured out how to categorize all of our recipes so they are easier to find! Please take a look at the column on the right and be sure to add a label to the bottom of all of your future submissions so they won't get lost in the archives. Some recipes may fit into more than one category, so be sure to include whatever applies. Thanks!

Grape Salad

2010-05-07T10:31:00.000-07:00

Here is the grape salad recipe that so many of you have asked about. Enjoy!

Grape Salad

Ingredients

2 lbs green seedless grapes
2 lbs red seedless grapes

8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste
(A lot of the time I only make half of the cream cheese mixture)

Topping Ingredients
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste
(I usually only make half of this as well)

Directions

1 Wash and stem grapes.
2 Set aside.
3 Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4 Stir grapes into mixture, and pour in large serving bowl.
5 For topping: Combine brown sugar, and crushed pecans.
6 Sprinkle over top of grapes to cover completely.
7 Chill overnight.

Coconut Banana Bread with Lime Glaze

2010-04-21T15:51:00.000-07:00

This may be the best banana bread I have ever had! I think it's the sour cream...

adapted by Our Best Bites from Cooking Light

2 C flour

3/4 tsp baking soda

1/2 tsp salt

1 C sugar

1/4 C (4 Tbs) real butter, softened

2 large eggs

1 1/2 C mashed ripe bananas (about 4 large bananas)

1/4 C sour cream or plain yogurt

3 Tbs apple juice or milk*

1 tsp vanilla extract

1/2 C coconut

Topping: 2 Tbs additional coconut

Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don't go buy apple juice just for this recipe. If you don't already have some, just use milk!

Preheat oven to 350 degrees. Whisk flour, baking soda, and salt together and set aside. In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended. Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut. Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top. Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done. When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Garlic-Rosemary Pork Tenderloin

2010-02-15T11:55:00.001-08:00

I made this yummy tenderloin for Valentines Day and loved it! Even Ethan, our vegetarian, said it wasn't too bad. It's from Our Best Bites (my new favorite website).

1 large or 2 medium or small pork tenderloins

2 1/2 Tbsp. olive oil

2 1/2 Tbsp. chopped rosemary leaves (strip them from the woody stem first)

2 1/2 Tbsp. coarse mustard (I used Dijon mustard and it was so good!)

5 cloves garlic, minced

1/2 tsp. Kosher salt
A few turns of pepper

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Rinse pork tenderloin in cool water and trim any excess fat or the silvery membrane on the meat. Pat dry and place on the prepared baking sheet. You are supposed to bake it until it reaches 160 degrees inside, but I don't have a meat thermometer so you have to watch it. One tenderloin took about 30 min while the other took about 45. Cook up and enjoy!

Grilled Ribeye Steak with Onion Blue Cheese Sauce

2010-02-15T11:23:00.000-08:00

Another Pioneer Woman recipe. If you like blue cheese you will drool over this sauce. I made this for Valentine's day and everyone loved it. I'm going to eat the leftovers with a spoon...

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Difficulty: Easy

Servings: 2

Ingredients

2 whole Ribeye Steaks
2 Tablespoons Butter
Salt
Pepper
4 Tablespoons Butter
1 whole Very Large Yellow Onion, Sliced
1 cup Heavy Cream
½ cups Crumbled Blue Cheese

Preparation Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

Faint.

Hot Corn Dip

2010-02-09T10:13:00.000-08:00

I made this for the Super Bowl. So the kids would eat it, I did not use any jalepeno peppers and it was still really good! It is a different dip with the corn in it and that's what we loved!

Ingredients: Recipe by Emeril Lagasse

2 tablespoons butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers - I used roasted red bell peppers from a jar.
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise - 1/2 C was plenty for mine
4 ounces monterey jack or cheddar, shredded- I used monterey jack
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Preheat the oven to 350 degrees F.

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you're using frozen corn it probably won't get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.

Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.

Kick A-- Seven Layer Dip

2010-02-09T09:51:00.001-08:00

I wanted to make 7-layer dip for the SuperBowl---but it would just kill me to make it without any secret ingredients! So I did lots of checking on allrecipes and other recipe sites to see what makes other people's dips super.

Here's what I came up with:

Layer 1

1 can refried beans mixed with 1-2 T. taco seasoning

Layer 2

about 3/4 c. sour cream mixed with 4 oz. softened cream cheese and about 1T ranch seasoning (dip or dressing, whatever you have)

Layer 3

guacamole (recipe to follow or use store bought)

Layers 4-7

(any combination of the following) shredded cheese, tomatoes, green or red onion, cilantro, olives

Guacamole

avacados

chopped cilantro

chopped red onion

chopped garlic

salt

lime juice

sprinkle of cumin

I know, I know--how much? It just depends on the avacados. You can can make a little batch with one avacado or a huge batch with tons of them. Just add a little at a time until you like it. (Remember you can always add more, but you can't always take it away!) And all the ingredients are optional depending on your preference. Don't not make it because you're missing cumin--just leave it out and pick up some cumin next time you're at the store---it really kicks it up.

Avacado Tip---you usually buy avacados before they're perfectly ripened. In the store they are usually very firm or hard and maybe even a little green. Plan to buy your avacados about 3-5 days before you want to use them. Just leave them sitting on the counter to ripen. They will be good when they feel a little soft all over and they are black. Haas are my favorite kind. You can ripen your avacados faster in an avacado emergency (it can happen!) by putting them in a brown bag with an apple or a tomato. I tried that this time and it worked wonders. My rock-hard avacados were perfect in two days.

Pioneer Woman Chocolate Sheet Cake

2010-01-29T10:19:00.000-08:00

I am on a Pioneer Woman kick lately. I made this Texas Sheet Cake on Sunday for company and it delivered! The leftovers did not last long in our house. Here is the play-by-play.

Ingredients

FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR FROSTING:
½ cups Finely Chopped Pecans (I did mine sans nuts)
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Pioneer Woman Salsa

2010-01-29T10:15:00.000-08:00

I made this yummy salsa yesterday and I can't stay away from it. It truly is a restaurant salsa and so delish if you make the cheese nachos she suggests. For more detailed instructions, go here.

Ingredients

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Lion House Honey Butter

2010-01-28T18:44:00.000-08:00

This is so good you may want to eat it all.

1/2 c butter (at room temp)
1/2 c honey
1 tsp vanilla

Whip all together for 20 minutes and serve. Voila!

Banana Ice Cream

2010-01-22T15:00:00.000-08:00

This was posted by Our Best Bites last week and tonight I tested it out with true critics.

They really loved it!!!

Here's the secret recipe:

3 bananas

Yep, that's it. I chopped up three bananas and put them in a bowl, left them in the freezer for 2 hours and after dinner I put them in the food processor for a minute or two and served it up like ice cream. They raved! (Of course they rave over plain frozen bananas and not a meal that I have slaved in the kitchen for all day!)

Crispy Coconut Chicken Fingers

2010-01-17T15:08:00.000-08:00

Recipe by Our Best Bites

12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces

Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.

Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour...

then dip in egg...

And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Overnight Sausage and Egg casserole

2010-01-17T15:04:00.000-08:00

Sausage and Egg Breakfast Casserole

from Our Best Bites

6-8 slices white bread*
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love 'em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard

*bread: Most recipes like this call for slightly dried out french bread or something similar, but honestly I usually just use super cheap-o white bread and often fresh from the bag. Dry bread is great because it will soak up the eggs well, but really whatever you've got will work just fine.
*cheese: For extra kick you could use 2 C cheddar and 2 C pepperjack. Whatever you choose, avoid pre-shredded bagged cheese for this recipe. It doesn't melt as well and you might end up with a funny texture.

On with the cooking!

Start by removing the crusts from your bread and lightly buttering one side.

Place bread butter side down in a 9x13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.

Grate your cheese and sprinkle it evenly over the top of the bread. And yes, you're reading the recipe correctly, 4 cups baby! Spread the browned sausage on top of that, and top with the green chiles.

One time I tried to be all healthy and give this recipe a makeover. I used wheat bread, reduced fat cheese (and much less of it) part egg substitute, etc. It was SUCH a waste of ingredients! Don't even try to take calorie-cutting short cuts. Trust me, just enjoy it!

In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.

Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole. I speak from experience from one Christmas morning where my brother got the piece with ALL of the spices. Not so good.

Cover well and place in the refrigerator overnight.

In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. It will be puffy and beautiful like this (oh and your house will smell amazing!)

It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm.

Gingersnaps

2010-01-17T14:57:00.000-08:00

I am a big fan of gingersnaps and have tried many recipes, but this is by far my favorite. They are soft and chewy and keep for several days in an airtight container.

Ingredients:

2 sticks of butter

1 1/2 c sugar

2 eggs

1/2 tsp vanilla

1/3 c. molasses

3 3/4 c. flour

1 T baking soda

1 1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1 T ginger

In mixing bowl combine dry ingredients. Set aside. Cream butter and sugar until light and fluffy (about 4 minutes). Add eggs, one at a time, then add vanilla. Scrape sides of bowl. Drizzle in molasses and then gradually add dry ingredients. Chill dough for at least an hour. Roll dough into golf ball sized balls and cover in more granulated sugar. Place on baking sheets and bake at 350 for 10 minutes.

Cafe Rio Recipes

2010-01-05T07:34:00.000-08:00

I've never been to Cafe Rio, but I know everyone raves about it. I hear that these are their copy-cat recipes. My sister-in-law, Remi, first tried these recipes at an enrichment night and then she made enormous batches to feed the enormous family that came to their son's baptism. It was major delish--and not too unhealthy! I made the pork, rice, beans and dressing last week and I am still enjoying the leftovers!

Serve in the following order: tortillas (costco has great, cook your own tortillas in the refrigerator section), cheese, shredded chicken, pork or beef, black or pinto beans, lime rice, red and green leaf lettuce, chips

sides of: pico de gallo, guacamole, fresh cilantro, fresh lime slice, tomatillo dressing

CHICKEN
5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingred together in a large crock pot. Cook on high for 5-7 hours.
Remove chicken and shred. Reserve a small amount of juice and pour over
shredded chicken. Keep warm.

PORK
2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

BEEF

1 large chuck roast, trimmed of fat

1 can coke—not diet

1-1½ T ancho chili powder (in the gourmet spices)

2 tsp cumin

2 tsp garlic powder

Red chili flakes

Lots of salt and pepper

A bit of an estimate on the spices—I had to add more seasoning to mine ½ way through. Cook in crock pot on high 4-6 hours (could be less!), until meat is tender and falls apart when shredding. Take meat out to cutting board, shred & put back into the crock pot. Adjust seasonings as needed. Turn heat to low and cook for approximately another hour in the juices.

LIME RICE
in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken buillion
1/2 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice

(I used my rice cooker & just got the rice ready according to my rice cooker & added all of the spices, cilantro, onion, etc…it burned a little on the bottom, but it was easy and good!)

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt.

Continually stir until heated through. Just before serving stir in the cilantro.

PICO DE GALLO

4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt1/2 t pepper

TOMATILLO DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos (blanched)
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed!
BLEND together…let sit for at least a few hours for best taste

Turkey Brine

2009-12-24T18:39:00.000-08:00

I had never heard of a turkey brine until I had one at Brooke's house a while ago. It's basically a marinade for your turkey and boy was so good. I decided to try one for Thanksgiving and holy cow, I never want to eat a normal turkey again. My kids couldn't stop eating it and neither could I.

- One gallon of chicken or vegetable broth (homemade is best, but it’s a pain to make).
- One cup of organic salt (using iodized salt isn’t necessary).
- Four tablespoons of spices: (I like rosemary, thyme, sage, and a little pepper and cinnamon).
- One cup of sugar.
- One gallon of water.

Pour all the ingredients into your biggest stockpot and bring it to a boil. Turn off the heat and cool to room temp. Wash and clean your turkey thoroughly. Put that bird into your newly made brine recipe and make sure he’s completely covered. Place your brined turkey into the refrigerator overnight or at as long as possible.

This was way yummy. I didn't have organic salt so I used regular, though I don't know what the difference would be. I also think this recipe was used for a regular big bird, somewhere between 12-20 lbs so I cut it in half for the turkey breast we bought.

Raspberry Streusel Coffee Cake

2009-12-23T19:33:00.000-08:00

Jen and I were talking about Christmas morning recipes this afternoon. She posted her delicious recipe and this is our family favorite.

I like to make one savory dish (last year I made a crab and Swiss strata) and this sweet coffee cake. I then accompany these dishes with bacon and mulled cider.

I always make this coffee cake the night before and just pop it in the oven in the morning. I'd love to know what the rest of you make on Christmas.

Merry Christmas and Enjoy!

Raspberry Streusel Coffee Cake

Ingredients

3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch

BATTER:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract

TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans

GLAZE:
1/2 cup confectioners' sugar
2 teaspoons milk
1/2 teaspoon vanilla extract

Directions
In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff).
Spread half into a greased 13-in. x 9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top.

Bake at 350° for 40-45 minutes or until golden brown. Combine the glaze ingredients; drizzle over warm cake. Yield: 12-16 servings.

creme brulee french toast

2009-12-23T14:26:00.000-08:00

i make this every christmas for breakfast, and we love it. the kids love it because it is so yummy, and i love it because you make it the night before so it's easy to just pop in the oven while we are opening presents. try it, you will love it!

Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 tbs corn syrup
1 loaf Texas toast bread (extra thick slices)
5 eggs
1 1/2 cups half and half cream
1/4 tsp salt
1 tsp vanilla

in small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. pour mixture onto large, greased jelly roll pan (18x13x1 inch). spread to cover surface. place 12 slices texas toast bread in a single layer to cover pan. mix together eggs, cream, salt, and vanilla. spoon mixture over each piece if bread. cover and refrigerate overnight. bake uncovered at 350 for about 30 minutes. remove from pan and serve. if not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). makes 12 servings.....ENJOY!

i make bacon to eat with this and it's a delicious start to a sweet day!

*from the essential mormon cookbook

Corn Chowder

2009-12-21T12:33:00.000-08:00

This is a must for snowy days. I hope you enjoy it as much as our family does.

Corn Chowder

Ingredients
1/2 cup butter
1 onion, diced
1 carrot, finely diced
1 celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
salt and freshly ground black pepper

Directions
Melt butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.

You can also add chicken, shrimp, clams, or bacon to kick it up another notch.

Merry Christmas!

Hot Caramel Apple Cider

2009-12-03T18:01:00.000-08:00

1 gallon Apple Cider

1 Package Mulling Spices

1-12 oz bottle Caramel Sauce

1 cup Whipping Cream

3 tsp Sugar (I prefer powdered sugar)

1/2 tsp Vanilla

In large saucepan over med heat combine the cider and spices. Let mull until cider is infused with spices.

Whip cream in a bowl. Add sugar and vanilla when cream starts to thicken. Whip until stiff.

Sweet Potatoes

2009-11-23T15:13:00.000-08:00

This is a family favorite for thanksgiving!

6 lg sweet potatoes (poke holes and bake at 350 for abt 1 1/2 hrs on baking sheet. Let them cool and then peel-makes abt 6 Cups cooked)

Then combine all this with the pulp from the potatoes:
3/4 C sugar
1 1/2 t salt
1/4 C butter
3 eggs
1/3 C evap milk
1 t vanilla
Mix till light and fluffy. Pour into 9x13.

.
Topping:
1 C brown sugar
1/3 C flour
1 C chopped pecans
½ C melted butter
1/3 C coconut
Mix and sprinkle.

Bake 350 for 25 minutes.

Shrimp Linguine Alfredo

2009-11-03T09:17:00.000-08:00

Shrimp Linguine Alfredo

Ingredients
1 (12 ounce) package linguine pasta
1/2 cup butter, melted
1 large diced onion
4-8 teaspoons minced garlic (to taste)
2 lbs. medium shrimp, peeled and deveined
1 1/2 cups half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish

Directions
1.Cook pasta in a large pot of boiling water until al dente; drain.
2.Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
3.Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Pumpkin Pie Treat

2009-10-15T10:44:00.000-07:00

I don't know what the real name of this is, but it is really quick and oh-so-tasty! You will want to eat it hot with vanilla ice cream on the top!

1 can solid pack pumpkin
1 can evap milk
3 eggs
1 C sugar
4 tsp pumpkin pie spice
1 pkg yellow cake mix
3/4 C butter melted
1 1/2 C chopped walnuts (optional)
vanilla ice cream

Combine first 5 ingredients, Transfer to greased cake pan. Sprinkle with dry cake mix and drizzle with butter. Top with nuts. Bake at 350 for 1hr. Serve with ice cream.

Creamy Tomato Soup

2009-10-02T10:49:00.000-07:00

Ok, seriously, if you haven't looked at this website you need to go there NOW. Every recipe I have tried on there has turned out delicious, so be prepared to see a lot of those recipes posted on here. I really love tomato soup and so does everyone in my family, so instead of breaking out good ol' Campbells, I tried to make my own. It was surprisingly easy and it tasted like heaven. It doesn't taste a bit like Campbells, more like a grown up version.

1 T real butter
1 C chopped onion
¾ C shredded carrot
1 T minced garlic
1 tea sugar
¼ tea pepper
¼ tea salt
4 Fresh Basil leaves plus some for garnish (or substitute 1-2 t dried basil, see note below)
1/2 C sliced sun-dried tomatos, packed in oil with herbs
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz 1/3 less fat cream cheese

1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, and garlic, and cook for 5 minutes or until vegetables are tender, stirring frequently.

2. Add sugar, pepper, and salt and cook 2 more minutes. Then add sun-dried tomatoes, diced tomatoes, and 4 basil leaves.

If you're substituting dried basil, the rule of thumb is 1/3 part dried herb = 1 part fresh so for this recipe you can eyeball it, but I'm guessing you'd want to add about 1-2 t dried basil

3. Stir to combine and finally add chicken broth and bring to a boil. Cover, and reduce heat, and simmer 30-40 minutes.

4. Remove from heat. Place soup in blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid splatters. Process for a couple of minutes until very smooth.

5. Divide soup among bowls and garnish each serving with a sprinkle of shredded Parmesan cheese and a basil leaf.

Pumpkin Sheet Cake

2009-09-29T16:49:00.001-07:00

I got this recipe from a gal I went to college with. I hadn't made it in forever and now I am asking myself why I went so long without it! It is SO moist and delish and perfect with the cream cheese frosting. Are you feeling fallish yet?

Ingredients:
4 eggs
1 c. oil
2 c. pumpkin
1 2/3 c. sugar

Mix together in large bowl. In separate bowl combine:

2 c. flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

Add dry ingredients at once to wet mixture and stir until well combined. Add 1/2 bag mini chocolate chips (mine were the regular ones) and stir. Spread in greased jelly roll pan (aka cookie sheet with edges). Bake at 350 for 20-25 minutes. Frost when cool.

Cream cheese frosting

2 1/2 T butter, softened
1/2 pkg cream cheese, softened
2-3 c powdered sugar
1-2 T milk
1 tsp vanilla

Beat all together until whipped. Spread on cooled cake.

Ham and Cheese Omelet Roll

2009-09-28T19:22:00.000-07:00

This is also from Brooke. She made this for me after we had Ryan and it was an instant hit! I've made it many times since and everyone loves it (but it always tastes better when someone else makes it for you)!

INGREDIENTS

4 ozs. cream cheese, softened
¾ cup milk
2 Tbsp. flour
¼ tsp. salt
12 eggs
2 Tbsp. Dijon mustard
2 ¼ cups shredded cheddar or Swiss cheese, divided
2 cups finely chopped fully cooked ham
½ cup thinly sliced green onions

DIRECTIONS

1. Preheat the oven to 375°. Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.

2. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined.

3. In a large mixing bowl, beat the eggs until blended. Add cram cheese mixture; mix well. Pour into prepared pan.

4. Bake for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions, and 1 more cup of cheese.

5. Roll us from short side, peeling parchment paper away while rolling. Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until, cheese is melted.

Hot Artichoke and Spinach Dip

2009-09-28T19:21:00.000-07:00

This recipe is from Brooke. It was on her blog a while back and I made it for Paige's blessing and I think the bowl was licked clean! Delish!

INGREDIENTS

1 (10 oz.) package frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese
½ cup shredded mozzarella cheese
10 ozs. prepared alfredo sauce
1 tsp. minced garlic
4 ozs. cream cheese, softened

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Combine ingredients thoroughly in a bowl and spread mixture into an 8 x 8 baking dish.

3. Bake for 25-30 minutes or until cheeses are bubbling and melted.

Chocolate Trifle

2009-09-28T19:12:00.000-07:00

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

DIRECTIONS
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

(I used about 1/2 of a pan of Outrageous Brownies--recipe listed a few months ago, instead of a brownie mix. Next time I make this I will add about an additional 1/4 cup milk to the chocolate pudding to make it a little softer. I used real whipped cream in the layers just because that's what I had and it was heavenly. I also topped it with a few Reeces Peanut Butter Cups. Next time I think I'll put a few in the layers too.)

Cinnamon Caramel Corn with Pecans & White Chocolate

2009-09-21T13:50:00.000-07:00

This popcorn tastes just like a cinnamon roll and it is sinfully addictive. Beware!
Recipe by Our Best Bites

12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar, cinnamon, and salt in a 4 C capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Homemade Applesauce using slow cooker

2009-09-13T06:56:00.001-07:00

OK - I know that most of you probably have already made applesauce but this was a first for me so I thought I'd share my recipe found on the internet.

Using your Crockpot add about 10 peeling and cored apples.

1 cup water

1/2 cup sugar or to taste (some people use brown sugar)

1 tsp of cinnamon if desired

1/2 tsp nutmet if desired

Let it cook about 4 hours - mix and serve!

Salmon with Lemon, Capers, and Rosemary

2009-08-06T09:40:00.000-07:00

This is one of my favorite salmon recipes. It's quick, easy, and impressive--who could ask for anything more?

Salmon with Lemon, Capers, and Rosemary

by Giada De Laurentiis

Ingredients:

4 (6 oz.) salmon fillets
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/2 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine or white wine (I used white zinfandel)
4 teaspoons capers
4 pieces of aluminum foil

Directions:

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. place each piece of seasoned salmon on a piece of aluminum foil large enough to fold over and seal. Top each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill (I used our gas grill). Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Click here for the original recipe or to read reviews on this scrumptious dish.

Serve with rice and roasted asparagus.

Enjoy!

Roasted Asparagus

2009-08-06T09:26:00.000-07:00

I love roasting veggies and this recipe makes to die for asparagus. Give it a try.

Roasted Asparagus

by Ina Garten

Ingredients:

2 lbs. asparagus

olive oil

Kosher salt

freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely.

Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.

Roast the asparagus for 25 mintues, or until tender but still crisp.

makes 8 servings

click here for the original recipe and to read reviews.

Enjoy!

Orange Rolls

2009-08-05T11:38:00.000-07:00

1 pkg yeast (2 1/4 tsp)
2 C warm water
2 eggs
1/2 C sour cream
5 1/2 C flour (this is approximate- just till the dough is a little sticky.)
6 T melted butter
1 t salt
1/2 C sugar

Dissolve yeast in warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in the rest. Let rise till double. Knead dough and roll into 2 - 12 inch circles and cover with filling. Cut into wedges and roll into crescent rolls. Put rolls in lightly greased 9 x 13 pan and let rise till double. Bake at 350 for 20 minutes till golden.

Filling:
4 T melted butter
1 C sugar
4 T grated orange rind

Glaze:

1/2 C butter
3/4 C sugar
1/2 C sour cream
2 T orange rind

Place all ingredients in a sauce pan. Boil over medium heat for 3 minutes, stirring constantly. Pour over rolls right after you take them out of the oven.

Grasshopper Pie

2009-08-04T13:20:00.000-07:00

30 Oreos
1 cube butter, melted
1/2 gallon mint chocolate chip ice cream (or whatever is your favorite.)
1 can hot fudge
1 container cool whip

Crush the oreos in a large ziplock. Add the butter then press lightly into a greased cake pan. Freeze for 30 minutes. Thencover with ice cream then the hot fudge. Freeze at least 4 hours and then put cool whip on top before serving.

Jiggly Jell-O

2009-08-04T13:16:00.000-07:00

3 pkgs gelatin
9 oz Jell-O
2 1/2 C boiling water
8 oz whipping cream

Mix the first 3 together till dissolved. (make sure it is mixed well so you don't have clumps.) Pour the mix into a 9 x 13. Then pour the whip cream into the mix. Let it set in the fridge about 4 hours or so. The whip cream will settle on the top as it cools.

These are super easy to make! We cut them in different shapes and have made all sorts of flavors.

Thai Peanut Noodle Salad

2009-08-03T12:09:00.000-07:00

I came across this website the other day and I just love it! All the recipes look tried and true and so yummy! This one turned out delish in my opinion, the dressing is to die for! We are having it again tonight. Oh, and I made it without chicken to have as a side. I will be perusing that site again for more recipes and will be sure to post the good ones!

Ingredients:

8 oz Linguine Fini (or regular linguine) cooked
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)

Cook pasta and run under cold water. Toss with a bit of oil to keep it from sticking. Mix up all veggies. Place pasta down in bowl first, then cover with the vegetables. Pour on the salad dressing and then add the peanuts.

Thai Peanut Salad Dressing (save some time and make this part ahead!)

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt
2-3 t sriracha chili sauce (I didn't use this)
2-4 T water

Blend all in blender and then refrigerate.

Fun with the kids: Ice Cream in a bag

2009-07-27T11:52:00.000-07:00

This is another fun treat we made when my sister and her kids were staying with us. The ice cream was definitely soft serve consistency, but it was super yummy, especially when we crushed some Oreos on top. Just be careful when you open the inner bag that you don't get any salt on your ice cream.

Ingredients:

1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt (I just used Kosher salt)
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes

How to make it:

Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one, and seal it again carefully.
Shake until the mixture is ice cream, which takes about 5 minutes.
Wipe off the top of the small bag, then open it carefully. Enjoy!

Soft Pretzels!

2009-07-27T11:45:00.000-07:00

We made these when my sister and her family were here. The kids had a blast making their pretzels all different shapes , although the classic pretzel shape and some simple twists turned out the best. Eat them with some Frenches classic yellow mustard for best results!
Ingredients
• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 4 1/2 cups flour
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (I just used Kosher Salt)
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Cream of Coconut Cake

2009-06-04T06:08:00.000-07:00

I have been craving a coconut cake but I don't think I've ever made one. I found this recipe on allrecipes.com and I modified it a little and it is sooo good! I made it three days ago and it is still really moist and wonderful! (You can find cans of cream of coconut in the alcohol aisle at the grocery store. It's with the mixed drink ingredients.)

INGREDIENTS

1 (18.25 ounce) package white cake mix
3 eggs (add yolks with everything else and then add the whites at the end when everything is well combined)
1/4 cup vegetable oil
1 cup cream of coconut
1 (8 ounce) container sour cream
1 teaspoon vanilla extract

Frosting

6 oz. softened cream cheese

1/4 cup softened butter/marg

3-4 cups powdered sugar

1 tsp. vanillla

remaining cream of coconut

1 tsp. coconut extract

milk for desired consistency (maybe 2-3T.)

about 1/2 container of Cool Whip

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan. (I lined the bottom of 9" rounds with parchment paper and sprayed them with Pam. It was the first time the cakes came out perfect.)
Bake at 350 degrees F (175 degrees C) for about 30-35 minutes. Let cake cool for about 5 minutes and then turn out onto cooling racks. Poke holes in the top and spread remaining Cream of Coconut on warm cakes (reserve some for frosting). Allow to completely cool and then frost with cream cheese frosting and top with flaked coconut.
To Make Frosting: Combine all ingredients except Cool Whip and whip until nice and smooth and a little thick. Then add Cool Whip to make it fluffy. Spread over cooled cake. Top with flaked coconut.

This is the link to the original recipe.

Favorite Chicken Marinade

2009-06-02T10:53:00.000-07:00

1 c soy sauce
2 cans 7-up
2 Tbsp horseradish
1/2 tsp garlic powder

Combine in bowl or bag. Throw in chicken or turkey breasts and let soak up to 24 hours, the longer the better.

Salsa

2009-06-02T10:49:00.000-07:00

Here's Chili's salsa. Way yummy!

1 14.5 oz can tomatoes w/ chilies
1 14.5 oz whole tomatoes with juice
4 tsp jalapenos, canned and diced
1/4 c yellow onion, diced
1/2-3/4 tsp garlic salt
1/2 tsp cumin
1/4 tsp sugar

Put jalapenos and onions into food processor and blend for a few seconds. Add the rest and blend, but do not puree. Chill and eat.

*I tried it with the 4 tsp jalapenos and my mouth was on fire. If you like runny nose salsa, follow exact directions, otherwise I would try it with half as many jalapenos.

M&M's Miracle Cookies

2009-05-29T19:27:00.000-07:00

It's a miracle.
Only 5 ingredients... no butter or flour.

Find the recipe HERE.

Caesar Club Sandwich

2009-05-29T09:38:00.000-07:00

Peter and I watched Barefoot Contessa make this last week, and we couldn't stop thinking about it! I made it last night and it was so yummy! I used bacon instead of pancetta and I really bought anchovy paste ($2 at Bloom). Peter wants to make sure this stays in the regular dinner rotation!

Ingredients

2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

Get Off Your Butt and Bake

2009-05-27T14:19:00.000-07:00

This is the the name of a cooking blog I just found.

Hope you like it!

http://getoffyourbuttandbake.blogspot.com/

Easy Pleasing Meatloaf

2009-05-13T17:42:00.000-07:00

I got this recipe from Kraft Foods. If you are looking for an easy meatloaf recipe then this is it. My mom says it's nothing like she's had before so I guess it isn't the traditional meatloaf but my family liked it and it was easy!

2 lbs lean ground beef

1 pkg. (6oz) Stove Top Stuffing Mix for Chicken

1 cup water

2 eggs, beaten

1/2 cup Kraft Original Barbecue Sauce, divided

Oven 375. Mix all ingredients except 1/4 cup barbecue sauce. Shape meat mixture into oval loaf in 13x9 inch baking dish; top with remaining bbq sauce.

Boursin Creamed Spinach

2009-05-06T12:33:00.000-07:00

I must admit that this is more creamy than anything, but I'm not complaining. I doubled the recipe to feed 8. Enjoy!

Boursin Creamed Spinach

Ingredients
2 T unsalted butter
1/2 cup yellow onions, diced
2 T all purpose flour
1 cup whole milk
1/2 cup heavy cream
1 pkg (5.2 oz) boursin cheese
1 pkg 10 oz frozen, chopped spinach, thawed, squeezed dry of excess moisture
2 T parmesan cheese, grated
1 tsp lemon zest
salt, pepper, cayenne and nutmeg to taste
2/3 cup coarse fresh bread crumbs (I used panko)
1 T olive oil

Preparation

Preheat oven to 425F

Saute onions in 1 T butter until soft about 5 min. Add the flour and stir to coat onion. Gradually whisk in the milk and heavy cream stirring constantly to prevent lumps. Simmer for 1 minute. Stir in Boursin cheese a little at a time until melted and smooth. Remove saucepan from heat. Add spinach, parmesan, lemon zest, and seasonings. Transfer spinach to prepared baking dish.

Combine crumbs, 1 T butter, oil and salt and pepper. Top spinach with crumbs, packing down to adhere.

cook 20 to 25 minutes until crumbs are golden and sauce is bubbly

Macaroni Grill Bread

2009-05-06T06:00:00.000-07:00

I don't know if this is, in fact, the macaroni grill bread but it is sure good. The best part about it is that it is a FAST yeast bread that you can get together really quick! Total time from start to finish is a little over an hour. Anyone can do this super simple and tasty bread!

Macaroni Grill Bread

1 tbls. yeast
1 tbls. sugar
1 c warm water
let sit for a few minutes.

add slowly:
2 cups of flour
2 tbls rosemary (fresh is the best)
1 tsp. salt

Let rise in bowl until double in size. (45 min. to an hour) Roll dough into one large round loaf, or two small. Bake at 400 for about 12 minutes, or until top is golden brown. When out of the oven, rub butter over the top and sprinkle with salt. Mmmm.

**I have also left out the rosemary, added a tad more sugar, and eliminated sprinkling the salt at the end to just have a white bread. Still really good!

The best pizza recipe

2009-04-26T08:19:00.000-07:00

I have been searching and searching for the best homemade pizza recipe that I could find. I used to use Rhodes frozen bread dough but I haven't been able to find it for the last couple of years. I came across this recipe on the internet and have made it about 4 or 5 times in the last 2 weeks and can't keep my fingers out of it. I am going to share it with you, you lucky ones! I have tweaked it a little since this is for a bread machine, but it still works. Let me know what you think.

sauce:
1 8 oz can tomato sauce
1 tsp oregano
1/2 basil
1/2 tsp garlic salt
1/4 tsp sugar

crust:
1 1/3 c water
2 tsp sugar
1 1/4 tsp salt
2 Tbs olive oil
3 c flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Accent
1 1/2 tsp bread machine yeast ( I just use regular yeast)
2 Tsp cornmeal

Put into bread machine, except cornmeal, as directed and set to dough cycle. I just put it into a bowl and mix it. Let it rise for 1 1/2 - 2 hours.

Turn onto floured surface and add flour until it's not sticky. Put in greased 9 x13 pan with cornmeal or pizza pan. Let rest for 10-15 mins. Add sauce and toppings. Bake 400 15-20minutes or until done. Yummy!

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