Tuesday, December 29, 2009
Saturday, December 26, 2009
Tuesday, December 22, 2009
1 tube (8 ounces) refrigerated crescent rolls
1/4 cup Kraft Philadelphia® - Cream Cheese Spread - Chive & Onion
4 thin slices deli ham
4 boneless skinless chicken breast halves (4 ounces each)
4 slices Swiss cheese
On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of each rectangle. Place ham widthwise over dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each long end, pinch dough together around chicken, forming points.
Bake at 375° for 15 minutes or until a meat thermometer inserted in the chicken reads 170°. Top with slice of Swiss cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown. Yield: 4 servings
Wednesday, December 16, 2009
Recipe and Picture from Taste Of Home
- 1 pound ground beef
- 1-1/2 cups cooked long grain rice (We pre-cooked the rice according to package directions because the last time we ate this the rice was uncooked and the liquid was thin).
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 can (14-1/2 ounces) cut green beans, drained
- 1 tablespoon dried minced onion
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until heated through. Yield: 4 servings.
Recipe and Picture from Taste Of Home
- 1 roasting chicken (5 to 6 pounds)
- 1 small onion, quartered
- 40 garlic cloves, peeled
- 1/4 cup canola oil
- 1-1/2 teaspoons salt
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried celery flakes
- 1/2 teaspoon each dried tarragon, thyme and rosemary, crushed
- 1/4 teaspoon pepper
- Place chicken breast side up on a rack in a shallow roasting pan. Stuff onion in chicken; tie drumsticks together. Arrange garlic cloves around chicken. In a small bowl, combine the remaining ingredients. Drizzle over chicken and garlic.
- Cover and bake at 350° for 1-3/4 hours. Uncover; bake 30-45 minutes longer or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.) Cover and let stand for 10 minutes before slicing. Yield: 6 servings.
I found this in one of my favorite cook books...Taste Of Home!
Saturday, December 12, 2009
Amazing Andi over at LDS Creativity Corner is the inspiration behind the 12 "ways" of Christmas where you'll find inspirational gospel messages that will include 12 ways that we can increase our Spirituality and help to bring our hearts closer to the Savior.
I'm honored to be working with all of these amazingly talented women.
Melaine from LDS Handouts
Rachel and Robyn All LDS Freebies
Laura from Got Chikin
Melanie & Melissa from Green Jello With Carrots
Summer from Summertime Designs
Day 1 is hosted by Andi. She has inspired us with the Theme of "Seek"
to view her post please visit HERE!
Tuesday, December 8, 2009
2 boneless pork loin chops (4 ounces each)
1/2 pound sliced fresh mushrooms
2 tablespoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 tablespoon shredded Parmesan cheese
2 garlic cloves, minced
Pepper to taste
1/2 cup crushed corn bread stuffing (we pre-made our corn bread stuffing according to the box directions.)
In a large skillet coated with cooking spray, brown pork chops on both sides; set aside. In the same skillet, saute mushrooms until tender. Transfer mushrooms to a 1-1/2-qt. baking dish coated with cooking spray.
In a small bowl, combine flour and broth until smooth. Stir in the sour cream, Parmesan cheese, garlic and pepper; pour over mushrooms. Top with pork chops. (We layered the sauce, then the pork chops, then the pre-made stuffing)
Cover and bake at 350° for 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until meat juices run clear. Yield: 2 servings.
6-8 potatoes, diced (or 1 pkg. simply shreds frozen hash browns, thawed before using)
1/2-3/4 c. chicken broth
Chopped green onion
Grated Cheddar Cheese
Sour Cream or Ranch Dressing
Cook and crumble the bacon.
In a large skillet, fry the potatoes until browned. If using fresh potatoes, add 1/2 to 3/4 cup chicken broth. Cover with lid to speed up cooking and tenderize them. While the potatoes are in the pan, sprinkle with the grated cheese, then with the bacon and onions. Serve with sour cream or ranch dressing.
Sunday, December 6, 2009
(Recipe From My Kitchen Cafe)
10-12 pounds pork shoulder butt roast (don't substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water
Preheat oven to 375 degrees.
Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don't own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.
Bake for 5-7 hours (don't uncover while baking - let the steam and heat work it's magic!).
Shred with two forks and serve with rice.
Um, can you say FABULOUS? I don't know where this recipe has been all my life! We bought a big old pork shoulder butt roast from Sams and we weren't quite sure what to do with it. All I know is that is was on a great deal! I am sooo glad I found this recipe. Since cooking this we have gone on to make our cafe rio meat, smothered BBQ sauce over the top for shredded BBQ pork sandwiches, and eaten with cooked cabbage and rice. Yum!
*You may need to cut this recipe in half depending on the size of your roast!
Saturday, December 5, 2009
Monday, November 30, 2009
2 bags of microwave popcorn
1/2 c. margarine or butter
1/4 tsp. baking soda
1/2 c. brown sugar
10-12 large marshmallows
Microwave margarine, brown sugar, and marshmallows on high for 1 1/2 minutes. Stir. Cook for 1 minutes more on high. Add baking soda. Stir and cook for 5 seconds. Stir and pour over popped corn.
Saturday, November 28, 2009
(Unfinished picture of pie. It still needed the whipped cream and toasted coconut on top).
1 Pastry for a 1-crust pie, home-made or refrigerated ready-to-use
2/3 cup semisweet chocolate chips
1 cup heavy cream, divided
2/3 cup sugar
1/2 cup flour
1/4 teaspoon salt
2 c. coconut milk
1 c. milk
3 large egg yolks
1 bag (7 oz size) sweetened flaked coconut, divided
2 tablespoons butter or margarine
1/2 teaspoon almond extract
1 tsp. coconut extract
Directions:Line a 9 inch pie plate with the pastry, prick it all over with a fork, line with a double thickness of foil and bake at 375 F degrees, about 20 minutes, until it is beginning to brown. Remove the foil and bake another 5 to 10 minutes, until it is fully brown. Or follow label directions on premade crust for baking empty. Set aside to cool.
Meanwhile, combine the chocolate chips and 1/3 cup of the cream in a small saucepan. Stir constantly over low heat until the chocolate is melted and the mixture is completely smooth. Pour into the pie shell, spread if necessary and set aside to cool completely.
In a medium saucepan, stir together the sugar, flour and salt. Add about 1/4 cup of the milk and stir until the mixture is smooth. Add another 3/4 cup of the milk, stirring well after each, then stir in the 2 cups of coconut milk, stirring well.
Bring the mixture to a boil over medium-high heat, stirring constantly; reduce the heat to low and simmer, stirring frequently, and scraping around the edges of the pan bottom, until the mixture is as thick as pudding, about 7 to 10 minutes. Remove from heat.
Lightly beat the egg yolks in a medium bowl. Gradually stir in the hot milk mixture a couple of Tablespoons at a time until the eggs are room temperature. Pour this egg-milk mixture into the hot mixture in the pan, stirring well immediately. Cook over low-medium heat, stirring constantly, 2 to 3 minutes, until it thickens again.
Remove from heat and stir in 1 1/2 cups of the coconut and the butter, almond and coconut extract. Let cool 10 minutes, then spoon and pour over the chocolate in the pie shell. Put a sheet of plastic wrap on top of the filling (to keep skin from forming), and chill overnight or for several hours.
Meanwhile, spread the remaining cup of coconut onto a baking sheet and toast it at 350 F degrees 8 to 10 minutes, stirring occasionally, until it is golden. Cool completely.
Whip the remaining 2/3 cup of cream and spread or pipe it on the cooled pie; decorate with toasted coconut
***MAKE SURE TO CHILL PIE OVERNIGHT, OR SEVERAL HOURS***
Some how this pie ends up inviting itself to dinner every Thanksgiving. It's just become one of the family! It's a fabulous pie..I Promise! I have altered and adjusted this pie going on 5 years now. Hopefully it'll continue to be on the menu for years to come. Please just remember to give ample time to refrigerate because you want the chocolate to harden (it's texture will end up being like a truffle). Yumm-o!
Thursday, November 26, 2009
2 c. cubed vegetables (we use peas, carrots, celery, potatoes, and onion)
1/2 c. butter (divided)
1 can vegetable broth
1 can chicken broth
3/4 c. flour
2-3 chicken bullion cubes
Turkey meat (cooked and shredded)
2 c. milk
2 c. half and half
Salt & Pepper to taste
1/2 t. dill weed
1/4-1/2 t. garlic salt
Saute onion,celery, & 1/2 of the stick of butter in small saucepan. Add onion/celery to soup pot when tender.
Cook vegetables, the rest of the butter, and broth until done. Add chicken bullion cubes and spices to taste. Add the turkey meat. Whisk flour and milk mixture together in a small bowl. Once stirred well, add to the soup. Add the turkey meat. Lastly, add the half and half. (We like thick and creamy soups. If you prefer it a little more watered down, or you need to feed an Army, just add water!)
Every year after Thanksgiving we find time to make this wonderful soup. Enjoy!
2 eggs well beaten
1 can sweetened condensed milk
2 t. vanilla
¼ t. salt
1 T. sugar
2 quarts whole milk
2 cups heavy cream
1 (3 oz. pkg) vanilla instant pudding
3 t. nutmeg
Whip eggs, sweetened condensed milk, vanilla, salt, and nutmeg together. Next whip in cream, milk and vanilla pudding. Chill. Stir before serving.
This is a little more mild Egg nog then the recipe below.
2 eggs well beaten
1 can sweetened condensed milk
1 teaspoon vanilla
¼ teaspoon salt
1 quart whole milk
1 cup heavy cream, whipped
Combine first four ingredients. Mix or beat in blender until mixed well. Gradually stir in milk. Fold in cream. Sprinkle nutmeg on top and chill for 2-6 hours. Stir before serving.
Egg Nog was a Holiday tradition in our home. I remember thinking how could something so yummy tasting have so many eggs (which I do not like)? But this recipe we make only uses 2 eggs...and I'm o.k. with that! I hope my children will continue making this part of their family holiday tradition also!
1 c. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. rice krispies
6 oz. pkg. chocolate chips
6 oz. pkg. butterscotch chips
Mix sugar & corn syrup in a 3 qt. saucepan. Heat and stir until sugar is dissolved. Remove from heat. Mix in peanut butter & rice krispies until the rice krispies are coated. Pour into buttered 9" x 13" pan. Mix together chips & spread evenly over the top. (I had to put mine in the microwave for a few seconds because the chips wouldn't melt.)
Yum! I love these treats. My sister was just saying she made these for her family, and I realized I hadn't made these in a long time for mine!
Sunday, November 22, 2009
- 2 to 2-1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1/2 teaspoon salt
- 3/4 cup warm water (120° to 130°)(the dough seemed a little thick, so we used a little more water)
- 2 tablespoons butter, melted
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and butter; beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a well floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Roll dough to 3/8-in. thickness; cut with a lightly floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 375° for 11-14 minutes or until lightly browned. Remove to a wire rack. Yield: about 1 dozen.
These did seem a little too sweet for me, next time I may reduce the sugar. Other then that we really like them!
- 4 teaspoons butter
- 1 cup uncooked long grain rice
- 1 small onion, sliced
- 2 1/2 cups chicken broth
- 4 tablespoons chopped green onion
- 4 tablespoons chopped tomato
- 4 tablespoons minced fresh parsley
- In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth.
- Cover and cook on high for 13-15 minutes or until liquid is absorbed. Stir in the green onion, tomato and parsley. Yield: 2 servings.
We loved this dish and will be having it again soon!
Tuesday, November 10, 2009
Recipe From Sister's Cafe (Love that site!)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 yellow onion, diced (I used a little less, about 2/3 of an onion)
2 cloves garlic, minced
1 carrot, peeled and diced
2 ½ cups chicken broth (I used water and 2 bouillon cubes)
4 cups diced potato
3 strips bacon, cooked and crumbled
1/3 c. milk or half&half
½ tsp. salt (add more if you do not use bouillon cubes)
scant ½ tsp. white pepper
1 tsp. thyme
scant 1 cup shredded pepperjack cheese
1 cup heavy cream
½ cup butter
Boil potatoes in water until tender; about 15 minutes. In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft. Drain all liquid from potatoes and add vegetables and broth to the pot. Add bacon, milk or half&half, salt, pepper and thyme. Prepare roux by melting butter in a separate pot and stirring in flour to make a paste. Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan. Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency. Serves about 6.
Hunter made this for dinner on Sunday night. It was wonderful!
I was very impressed that my nine year old could make it! He told me to make sure I put it on my blog so he could make it in college!
Sunday, November 8, 2009
1 C. real butter
2 C. dark brown sugar, packed (we used light brown sugar)
1 C. light corn syrup
1 (14 oz.) can sweetened condensed milk
2 1/2 tsp. vanilla extract
8-10 medium-sized apples, sticks inserted in tops
Instructions: 1. Over medium-high heat, stir together the butter, sugar, corn syrup, and condensed milk in a heavy sauce pan.
2. Bring to a boil.
3. Cook about 30-40 minutes (don't stir often, as you'll risk crystallization) (we stirred ours to make sure it didn't burn), until the caramel darkens and thickens. It should reach the "firm ball" stage of candy-making. This means that, upon dropping the caramel into cold water, a firm ball forms. This ball shouldn't flatten when you remove it from the water, but should still easily change shape when you touch it. With a candy thermometer the temp should read 245-250 degrees F.
4. Remove finished caramel from the heat.
5. Stir in vanilla extract.
6. Dip apples into hot caramel. In order to get as thick a caramel coating as possible, dip each apple at an angle and rotate within the caramel.
7. Pull apple out vertically and allow excess caramel to drip off. Then turn the apple right-side-up a moment (as if you were about to eat it) and let the caramel settle for a few seconds. This prevents large bare spots at the top of the apple.
8. Place apples on greased wax paper or foil.
9. While caramel is still warm and soft, decorate as desired. (Unless dipping apples in chocolate, in which case the caramel needs to be allowed to set.)
10. Let cool to set
Divine Dinner Party Recommends These Tips
1. If this is your first time, use packaged caramels-- it's easier to get the texture right. Especially if you don't have much experience candy making.
2. Be sure your apples are washed and VERY dry before dipping.
3. Choose smaller apples to make caramel go further-- after all, it's hard to finish a whole one, anyway(oops, maybe I should have followed this).
4. Use cold apples for dipping to keep the caramel from sliding off.
5. If in doubt, decorate your apples. If they're coated in nuts, chocolate, etc., they won't stick together and can be packaged individually.
6. If using store-bought apples, the wax applied to them may keep the caramel from sticking. Scrub apples clean with baking soda, or dip briefly in boiling water to remove the wax.
7. When decorating with larger items, don't make them too big, as big items tend to be too heavy for the caramel to hold them.
Believe it or not, we've never tried homemade caramel apples before. I've always used the wrapped caramels. I WILL NOT GO BACK!
Cooking anything with a candy thermometer scares me for some reason, so I was a little imitated. But really it wasn't that bad. You just have to be patient, because it took a while for it to reach the "firm ball stage". Definitely worth it though!!
I thought it made a lot of caramel. We used HUGE apples, and we still had some left over. I couldn't stand to see it go to waste so I buttered a bread pan and poured the rest of the caramel inside.
Tuesday, November 3, 2009
2 TBSP yeast
1/2 TBSP sugar in
1/2 cup warm water
3/4 cups sugar
In a saucepan warm:
2 cups buttermilk
1/2 cup margarine or butter
1/2 tsp. soda
2 tsp. salt
Stir the buttermilk mixture into the yeast and egg mixture. Gradually add 6 cups flour to form a soft dough. Place in a greased bowl cover and let rise for 60 minutes or until double in size. Punch dough down and make into either dinner rolls or sweet rolls.
DINNER ROLLS: Roll out dough about 1/2 inch thick, cut with biscuit cutter, dip in melted butter, place in pan close together. Let rise 45 minutes. Bake at 350 degrees for about 20 minutes. Makes about 6 dozen.
**SWEET ROLLS: Divide dough into three equal pieces. Roll each piece into a 18 x 12 inch rectangle. On each rectangle spread 1 Tablespoons softened butter, sprinkle 1/2 cup brown sugar, and 1/2 Tablespoon cinnamon all over. Roll up the long side so your roll is 18 inches. Slice in 3/4 inch thick rolls. Place on greased pan. Let rise for 45 minutes. Bake at 350 degrees for about 20 minutes. Cool slightly, frost with frosting. Makes about 6 dozen.
Sprinkle 1/2 cup pecans or walnuts
Sprinkle 1/2 cup raisins or dried cranberries
ORANGE ROLLS: Follow instructions for rolling out sweet rolls. Mix 1/4 cup orange juice concentrate with 1/4 cup softened butter, add 1 tsp grated orange peel. Spread on rectangle of dough. Roll up and slice 3/4 inches thick. Place on greased pan, let rise for 45 minutes. Bake at 350 for 20 minutes. Cool slightly, frost with frosting.
1 4 ounce package of cream cheese, softened
6 TBSP milk
3 cups powdered sugar
Whisk the cream cheese with mixer until creamy. Add the milk and whisk until blended. Slowly add the powdered sugar, whisk until smooth. Spread over the rolls. Serve immediately.
Holy Smokes! They were to die for. Amazing!
Let me tell you a little funny story. On "Chocolate on my cranium's" blog, she has the recipe posted as doubled. I decided to cut the recipe in half for our family. I had to leave early to teach a class, so I told Mike to finish making the rolls. I forgot to mention that we were cutting the recipe in half. So when it came time to add the brown sugar, cinnamon, and butter he just did as he was told. Let's just say that those were some of the best "Sweet rolls" I've ever had. We both think it was like cotton candy that melts in your mouth, or kinda like a Krispy Kreme. Yum!!!!
PS I didn't get a picture because we ate them so fast!
Sunday, November 1, 2009
1 pkg. Hot Dogs
1 pkg. Biscuit dough or Cresent roll dough
For Monster Toes:
Cut hot dogs in half. Wrap dough around hot dog. Bake according to the directions on the back of the biscuit dough or until golden brown. Cut a small "fingernail" in the hot dog. Fill the "fingernail" with ketchup.
Warp dough around hot dogs. Bake according to the directions on the back of the biscuit dough or until golden brown. Add mustard for the eyes.
Wednesday, October 28, 2009
From The Hungry Housewife
Wednesday, October 14, 2009
4 T. sugar
Cook until thickened. Put in a bowl in fridge to cool
1 pt. whipped cream, whipped (don't add sugar)
1 large can fruit cocktail
2 small cans mandarin oranges
2 cans pineapple chunks
1/2 lb. miniature marshmallows
Mix cooled egg mixture and whipped cream together. Then mix in fruit & marshmallows. Let stand for 24 hours.
This recipe was given to me many years ago from my Aunt Sheri, who got it from my Grandma Briggs. She was famous for this fruit salad. Although Grandma is gone, it's still a family favorite at get togethers.
Thursday, October 8, 2009
1/2 cup chopped onion
1 TBS olive oil
2 1/2 tsp active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup butter, softened
1 TBS sugar
1 tsp salt
2 eggs (you'll save 1 egg to be used as a wash at the end)
3 1/2 - 4 cups flour
In a skillet, saute onion until it starts to caramelize, set aside. In a large mixing bowl, combine water, milk, sugar & yeast. Let rest for 5-10 minutes until it puffs up. Add 1 egg, salt, butter, oil, & 1 cup flour. Beat until smooth. Gradually add remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour. Punch down dough, roll out into a rectangle. Put filling in the center and slice the dough on either side into strips- leaving the slices attached to the center. Pull dough slices over the top, alternating sides to create a braided look.
(I formed a ring, by joining the bread ends).Beat remaining egg and brush over the top. Sprinkle with slivered almonds, poppyseeds, sesame seeds, or leave plain. Bake at 375 for 15-20 minutes, until golden brown.
CHICKEN CLUB FILLING:
3 cups cooked, cubed chicken
5 slices chopped, cooked crispy bacon
1/2 cup cubed ham
1 1/2 cups shredded swiss cheese
1/2 cup mayo
1 1/2 tsp dijon mustard
2 TBS chopped fresh parsley
2 tsp chopped garlic
2 plum tomatoes, chopped
Gently mix until combined.
The minute I saw this on Maarets blog I knew I had to try it. It will not disappoint! Mike and I really enjoyed this recipe. I love that the bread is homemade, I think it makes such a big difference. Oh..and I made mine into a ring instead of what Maaret did. Not only fantastic tasting, It's purty too!
1 lb. hamburger
1/2 onion, chopped
1/2 of Red, Orange, and Yellow pepper
Taco seasoning packet made accoring to recipe
2 cans corn, reserve the juice
1 can washed black beans
2 c. nacho cheese sauce (the BIG can you can buy at Sam's club/costco)
1 can diced tomatoes, reserve the juice
Milk to taste (depends how far you need to strech this meal)
Freetos or corn chips
Fry the hamburger, onions, and peppers until cooked. Drain the grease. Add the taco seasoning packet and make according to the package directions. In a large soup pot add the hamburger mixture, 2 cans of corn with juice, 1 can washed black beans, 1 can diced tomatoes with juice, 2 c. nacho cheese sauce, and milk to taste. I think I added about 5 cups of milk? Heat thoroughly. Serve with corn chips or freetos. Enjoy!
We had bought one of the big cans of nacho cheese sauce from Sam's club. We had a lot left over and I didn't want it to go to waste. So I decided to make a taco soup but using this nacho cheese and milk instead of water.
It was delicious! It wasn't as spicy as I thought it would be though. My family thought it was just right. If you ever happen to come across a big old can of nacho cheese, you'll have to make this soup!
*I didn't post a pic. because quite frankly, it looked like barf!
1/4 c. canola oil
1/4 c. honey
1/2 T. salt
1 T. ground flax seed
5 c. whole wheat flour
Monday, October 5, 2009
Thursday, October 1, 2009
1 lb. whole wheat thin spaghetti noodles
2 Tbs. sesame oil
1 garlic clove, peeled
1-inch piece of fresh ginger, peeled
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 Tbs. brown sugar
1 Tbs. rice vinegar
1 tsp. red pepper flakes
1/3 cup water
2 Tbs. extra virgin olive oil
1/2 cup white onion, finely chopped
1/2 cup red or orange bell pepper, finely chopped
3 cups chicken breast, cooked and shredded
1/4 cup cilantro leaves, finely chopped
2 Tbs. toasted sesame seeds
Boil and cook noodles according to package directions. Meanwhile prepare sauce in the food processor or blender. Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar, and red pepper flakes. Pulse until well combined and slowly add hot water (to taste). Blend well, set aside.
Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in cooked chicken breast, cilantro, and salt. Stir until heated through.
Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds, if desired. Makes 6 servings.
Yum! This was an out of the ordinary dish for our family...but hey, we like to try new foods! Believe me, it was well worth it! Fabulous!
*We mixed the sauce in with the noodles, but I think it looks better when the sauce is served on top.
Glaze & Pastry:
1/4 c. packed brown sugar
1 T. butter, melted
1 pkg. (15 oz) fridge pie crust (2)
1 T. corn syrup
1/3 c. pecans, chopped
1/2 c. packed brown sugar
3 T. flour
3/4 t. ground cinnamon
dash of ground nutmeg
4 large granny smith apples
1 T. lemon juice
Preheat oven to 425 degrees. For glaze, combine brown sugar, butter and corn syrup in pie plate. Spread evenly onto bottom. Chop pecans, sprinkle over sugar mixture. Top with pastry crust, set aside.
For filling combine brown sugar, flour, cinnamon and nutmeg in mixing bowl. Mix well. Peel, core & slice apples. Place apple slices in mixing bowl & sprinkle with lemon juice.
Layer 1/2 of the apples in pastry lined pie plate. Sprinkle with 1/2 brown sugar mixture. Repeat layer. Place remaining crust over filling. Flute edge. Cut several slits in the top of the crust. Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie & carefully invert pie onto heat resistant serving plate. Scrape any remaining caramel topping onto pie. Cool for 1 hour.
*If using glass pie pan-reduce baking time to about 40 minutes. Watch pie closely.
Yum! Thanks Kelissa!
5-6 cups apples, delicious & fuji (peeled and sliced)
1/2 c. sugar
3 T. flour
1/8 t. salt
1 t. cinnamon
1/2 c. chopped pecans (optional, we didn't use these)
1/4 c. caramel topping
1 recipe crumb topping (recipe below)
Mix sugar, flour, salt, and cinnamon together. Add apples and toss to coat. Fill prepared pie crust. Sprinkle crumb topping over the top. Place on cookie sheet and cover crust edges with foil. Bake 375 degrees for 25 minutes. Remove foil and bake 25-30 minutes more. Remove from oven and sprinkle pecans over top. Then drizzle caramel over top. Serve warm or at room temp.
1 c. packed brown sugar
1/2 c. flour
1/2 c. quick rolled oats
1/2 c. butter
Mix sugar, flour and oats together. Cut in softened butter until like coarse crumbs.
The perfect fall dessert! I especially love it with vanilla ice cream or cream on top. If you have left over apples ( I always seem to have leftovers) make a quick apple crisp.
Tuesday, September 29, 2009
2 cans tomato soup (don't add water or milk)
1/2 onion (chopped) (Add more if desired)
1 lb. stew meat
3 stalks of celery (chopped)
4 carrots (chopped)
5 potatoes (chopped & cubed)
1/2 bag frozen peas
Salt & Pepper to taste
Add the uncooked stew meat to the bottom of the crockpot. Then add in the following order:
Chopped onions, chopped carrots, chopped celery, cubed potatoes, 2 cans tomato soup and Salt & pepper to taste. Turn on med or low on your crockpot and let it cook! About 1/2 hour before serving, add the frozen peas. Yum!
My Grandma Briggs was an amazing cook. Although I especially enjoyed her sunday cake and ice cream, her other meals were just as fabulous! She used her pretty pink pot to cook this dish, but I have since updated the recipe with a crockpot. This is an easy peasy dish! Enjoy!
1 1/2 cups sugar
3/4 cup oil
2 tsp vanilla
2 cups grated zucchini
2 cups flour
1/3 cup cocoa
1 1/2 tsp soda
1 tsp salt
1/2 cup chopped nuts (optional)
In your kitchen aid or mixer, beat sugar, oil, vanilla, and zucchini until well blended. Stir in the remaining ingredients. Spread into a greased 9x13" pan. Bake at 350 for 30-35 minutes or till toothpick comes out clean. Frost with chocolate frosting.
3 Tbsp melted butter
2 Tbsp cocoa
2 cups powdered sugar
2-3 Tbsp buttermilk (or milk)
dash of salt
1 tsp vanilla
Stir together butter and cocoa until it's smooth. Beat in remaining ingredients, adding buttermilk until it's the consistency you like.
I have to admit I was VERY skeptical about this recipe. Truth be told...I'm NOT a big vegetable eater...my family is...but not me! So when I first saw these I thought we'd give it a try. After all it is zucchini surrounded by chocolate right? So I gave it a go. We were excited to try this hot out of the oven. NOT a big fan! I thought it tasted too vegetable like. But just as I was going to throw them away the next day I decided to try it one more time. They were fantastic! They were so moist and not very vegetable like at all!..And to think I was going to throw them away!! You must try these.
Wednesday, September 23, 2009
(Makes 2 Pie Crusts)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces (Yes, 2...I said 2 sticks of butta)
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.(If you don't want to freeze your pie crust, you can make bake your pie crust according to the directions of the pie recipe you are using.)
I really like this pie crust recipe. It has yet to disappoint me. I also like to make plenty for the freezer so when I need to make a quick pie I already have it on hand.
Saturday, September 19, 2009
*Holy smokes! I think I need to re-name this recipe "Brownies for a crowd"! This made enough for your whole ward! Too bad I almost ate the whole pan all by myself! The only thing I would do differently is ...I think I would cut the chocolate topping in half, and use milk chocolate instead of semi-sweet other then that...Simply to die for!
Juice of 2 limes
4 Tbs. Honey
1 tsp. cumin
3 T. Cilantro, finely chopped
4 T. olive oil
Squeeze the juice from the two limes (I like to pop my limes in the microwave for about 20 seconds, and then roll them on the counter using slight pressure to make them a little more juicy). Marinate over night. Grill. Enjoy!
*We tried the original recipe below, but we didn't make them exactly like the recipe calls for. We added sliced melted Swiss cheese, mayo, tomato, lettuce, and mustard. I felt it really lacked flavor this way. Next time I think we'll either make it as a marinade (which was DELISH) or we'll make it the way suggested.
Or...you can make.....
Home lime chicken sandwiches
Original Recipe from The Recipe Shoebox
The juice of one lime
2 Tbs. honey
1 tsp. cumin
3 Tbs. cilantro, finely chopped
2 Tbs. olive oil
4 boneless, skinless chicken breasts (I sliced the chicken breasts in half)
1 tsp. steak seasoning blend (or salt and pepper to taste)
4 crusty rolls, split (we used hamburger buns we had on hand, I'm sure the other rolls would be much better)
Red onion, sliced
1 cup salsa
Combine lime juice, honey, cumin, cilantro, and olive oil in a small bowl to make marinade. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in marinade and set aside for 10 minutes.
Grill chicken for 6-7 minutes on each side (or pan fry over medium high heat in a large nonstick skillet, uncovered, six minutes per side.
Slice grilled chicken on an angle and pile on roll bottoms. Top with lettuce, tomato, red onion, and sliced avocado. Spread salsa on roll tops.
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans (We used 3 15 oz. cans)
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
We also added 8 pieces of cooked crumbled bacon into the beans
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
I think every family has their "family favorite" baked bean recipe. Not me, I like 'em all! This had more of a smoky flavor to it then my other baked bean recipe I have. It truly tasted like cowboy dutch oven baked beans that were made after a long hard day herding cattle. Yum!
Original recipe found HERE from Recipe Box
2 rolls Hungry Jack Biscuits (or other flaky pull apart biscuits) (We used 3 cans or buttermilk biscuits)
1/2 c. orange juice
1/2 c. butter
1 cup sugar
Lightly pull apart a couple of layers on each biscuit, then lay the biscuits standing on end in greased bundt pan.
Combine orange juice, butter, and sugar in small saucepan and stir until boiling and the sugar is dissolved. Pour as much sauce as you can over the biscuits, and in between if possible. If it all doesn't fit, save some to make a glaze with the left over sauce. Bake at 350 degrees for 30-35 minutes. Invert on a serving plate and serve warm.
*I had about a half of pan of left over sauce that I put in my kitchen aid. Then I dumped in some powdered sugar and mixed on high to get the desired consistency. Then I poured the glaze over the warm bread.
Next time I'd like to try these with the rolls that are recommended. The buttermilk biscuits were all we had on hand. But they were still delicious!!!
Wednesday, September 16, 2009
1 package ranch dressing mix (dry)
Cover and refrigerate for at lease 1 hour.
Serve with tortilla chips
Thursday, September 10, 2009
1 can Cream of chicken
1 can Chicken Noodle Soup
1 soup can of milk
Mix ingredients together in a medium saucepan. Heat thoroughly. Enjoy!
I was given this recipe from a friend in college. It made a quick easy meal in between classes. Enjoy!
1/2 c. green pepper. chopped
1/2 c. onion. chopped
2/3 c. water
1 envelope taco seasoning
1 can black beans, drained and rinsed
1 can Mexican diced tomatoes, don't drain
1 can refried beans
2 c. Mexican Cheese blend
Brown ground beef with green pepper and onion. Add water and taco seasoning, boil for 2 minutes. Then add black beans and tomatoes. Simmer for 10 minutes. In a greased 11 x 13" pan, layer enough tortillas to cover the bottom, refried beans, meat and cheese. Repeat layers. Then top with 2 tortillas and cheese. Cover and bake at 350 degrees for 25-30 minutes. Serve with sour cream and salsa.
We happen to have all the ingredients on hand for this recipe so I decided to try it. I don't know if I necessarily would have otherwise. It was pretty good I guess, nothing over the top. Although Mike really liked it. I just felt like it was missing something or it needed a little more zing.
Wednesday, September 9, 2009
Make the Chicken and vegetable filling using this recipe HERE (or if you made already made the chicken pot pie recipe, this is a great way to use the extra filling). You can dilute the filling with a little extra milk if it's too think for your liking.
Make your favorite Biscuit recipe (I was in a time crunch, so I just made up some Bisquick biscuits).
If your filling isn't already warm, then nuke in the microwave until warm. Then drop the biscuit mix on top of the filling.
Bake at 450 for about 10 minutes or until a beautiful golden brown color. Enjoy!
I like to make this when I have left over chicken pot pie filling. It makes for a quick and easy dish.
3 cans chili
8 oz. velveeta (can add more to taste)
1 c. shredded cheddar cheese (plus more for the top)
8 oz. cream cheese (can add more to taste)
Dump your 3 cans of chili in a microwavable bowl (or if camping..dutch oven, etc). Add velveeta, cream cheese, and cheddar cheese. Stir until melted and warm. Dish some tortilla chips in a bowl, add chili dip on top and sprinkle with cheese. Enjoy!
*You can add more Velveeta or cream cheese according to your taste.
Addi made this dip for us when we went camping a few days ago. It was delightful. Although... maybe I'll think twice about serving chili when sleeping in a small confined space!
Friday, September 4, 2009
2 c. strawberry or raspberry puree
1 c. applesauce (don't use the cheap stuff, splurge and get the good stuff..motts, etc)
1 tsp. lemon juice
1/4 c. sugar
Preheat oven to 200 degrees. Puree berries to make 2 cups. (If using raspberries you can put them through a sieve to remove the seeds.) Add applesauce, lemon juice and sugar. Prepare a jelly roll pan by lining the bottom and sides with plastic wrap. Tape the edges on the side of the pan to keep them in place. Pour the fruit leather mixture into pan and spread evenly. Bake about 5 hours or until leather will pull away from plastic wrap. Let the leather sit out for about an hour. Peel the fruit leather off the plastic wrap. Cut fruit leather into desired size. Re-roll the fruit leather into new plastic wrap. Enjoy!
Yummy! This is a fun recipe to make with your kids. Remember the cooking time takes a while, so be prepared..but it IS well worth the wait.
*The cooking time always varies for me. Sometimes it takes a little longer, sometimes just right. Sometimes the edges get a little crispy and the middle is a little gooey. So trial and error is the key I guess. Even if this happens there is a lot you can still use. Also it won't look as gooey once you let it sit out for that hour.