Tuesday, December 21, 2010

Royal Icing For Gingerbread Houses

* 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
* 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
* 1 teaspoon almond extract

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more extract, if necessary.

Stove Top Easy Turkey Bake

1 2/3 c. hot water
1 pkg. (6 oz) (Turkey) Stove Top Stuffing
4 c. chopped cooked turkey
1 pkg. (14 oz.) frozen broccoli
florets, thawed, drained
1 can ( 10-3/4 oz.) condensed cream of chicken soup
3/4 c. milk
1 1/2 c. shredded cheddar cheese

*Heat oven to 350 degrees.
*Add hot water to stuffing mix; stir just until moistened.
*Combine turkey and broccoli in 13 x 9 inch baking dish. Mix soup, milk and cheese; pour over turkey mixture. Top with stuffing.
*Bake 30 minutes or until heated through.

I always enjoy the thoughtful meals that are shared with our family after having a baby. I enjoy being able to try new dishes, and to be able to take a break from cooking. This meal was shared by a dear sweet couple in our ward. Thank you Womack's!

Thursday, December 2, 2010

Turkey and Stuffing Dumpling Soup*

Modified by: Me
1 1/2 Lbs. -Leftover Turkey {diced}
1 can Cream of potato soup
2 C. - Leftover Stuffing
1 - Egg
3 Tbs. - Flour
2 c. left over gravy
2 32 oz. - Chicken Stock
2 Tbs. - Cream
1 can Corn
1 Tbs. - EVOO
2 Tbs. - Butter
1 - Medium Onion ( diced )
1 - Bay Leaf
1Tsp. - Poultry Seasoning
1 Tbs. - Chopped Parsley
1/2 Tbs. - Chopped Garlic
Salt & Pepper to taste
Heat a large soup pot on medium high with the EVOO and butter, sauté the onion and garlic until just tender. Then add the turkey, corn, bay leaf, and seasonings, then cook for another 2 minutes. Stir in the stock, soup, and gravy and bring to a boil, let the soup simmer for about 20 minutes. While the soup is cooking, mix in a bowl the stuffing, flour, and beaten egg. Once well mixed form into balls about the size of a walnut. After the soup has cooked for the 20 minutes gently place the stuffing dumplings into the boiling soup, reduce the heat to a simmer and cook for another 15 minutes. When the dumplings are cooked add the cream. If you would like a thicker soup consistency, make a roux using cornstarch and water.Enjoy!
Hunter made this using a few of the leftovers from our Thanksgiving dinner. It was fabulous!
My favorite part of the soup were the stuffing dumplings!!!

Buttermilk Waffles*

Recipe From Becoming Betty

2 C flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
2 C buttermilk
4 eggs
1 C vegetable oil

Sift together flour, baking powder, soda, and salt. Combine buttermilk, eggs and oil. Stir into dry ingredients. Pour batter onto center of waffle iron until it spreads to about 1 inch from edges. Close lid. Bake until steaming almost stops.

Wednesday, December 1, 2010

Pumpkin-Swirled Cinnamon Rolls*

Recipes from:
Original Recipe: Bakers Banter {has a great picture tutorial}
Modified Recipe: Perry's Plate {has a great picture tutorial}
Modified Again: By Me!

1 cup canned pumpkin
2 large eggs
2 T.- 1/4 cup lukewarm water (I used 1/4 c.)
1/4 cup soft butter
2 1/2 cups all-purpose flour
1 3/4 cups white whole wheat flour
1/4 cup nonfat dry milk
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves, optional
6 tablespoons brown sugar, light or dark
2 teaspoons salt
2 teaspoons instant yeast

1 cup sugar
1-2 tablespoons cinnamon
1/4 cup minced crystallized ginger

1 cup powdered sugar
1 tablespoon butter
Vanilla or Almond Extract
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze

Mix and knead all of the dough ingredients together by hand, kitchen aid, or breadmachine (which is what I use...put it on the dough cycle and let it work it's magic) until you've made a soft, fairly smooth dough.

Cover the bowl, and allow the dough to rise for 1 1/2 - 2 hours, until it's almost doubled.

 Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin - about 1/8th of an inch. Mix the filling ingredients and spread a thin layer over the dough, leaving one short edge free of filling. Sprinkle with crystallized ginger, if desired.

Starting with the short end that's covered with filling, roll the dough into a log.

 Cut the log into nine 1 ½"-thick rolls.

 Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside in a warm place, covered, to rise for 1 hour, or until the rolls look puffy.

Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.

To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.

 Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.

Yield: 9 rolls.

These were so yummy! It made a perfect Thanksgiving morning breakfast.
My only complaint is that the rolls seemed to dry out quickly..so make sure to keep them covered when not in use. Just pop them in the microwave for a few seconds to make them more soft.

Tuesday, November 30, 2010

White Hot Chocolate*

1 cup white chocolate chips
1 cup heavy cream
4 cups milk (or half and half)
1 teaspoon vanilla extract (or your favorite extract or syrup)
whip cream for topping
Any additional sprinkles or toppings

In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the milk, and vanilla extract (or other flavorings or extracts). Stir occasionally until heated through. Pour into mugs and top with a dollop of whip cream and garnish with any additional sprinkles or toppings.

Love this recipe and want to add it to your collection?How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)

Monday, November 22, 2010

Texas Sheet Cake Brownies

1 cup of butter
1/3 cup cocoa
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract

1/2 cup butter
1/4 cup cocoa
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar

Preheat oven to 400 degrees. Grease a jellyroll style baking sheet and set aside.

In a small saucepan over medium heat add the butter, cocoa, and water and cook until it just comes to a boil. Remove from heat.

In a large bowl {I use my kitchen aid), combine the sugar, flour, baking soda, and salt. Pour cocoa mixture over the flour mixture and mix thoroughly. Add the buttermilk, eggs, and vanilla extract and mix until combined. Pour batter into prepared pan and spread it evenly out. Bake for about 18 - 20 minutes or until the cake bounces bake when lightly touched. Remove cake from oven.

While the cake is baking, prepare the frosting. In a small saucepan over medium heat, add the butter, cocoa, and milk. Bring the mixture to a boil and then remove from heat. Whisk in the vanilla extract and powdered sugar until smooth. When the cake comes out of the oven, immediately pour the frosting over the top and spread it out evenly. Add any desired sprinkles. Let cool and then refrigerate for 1 hour. (I just let mine cool at room temp.)

This is my go to recipe when I need a quick delicious home made dessert. These are so moist and soft. Bet you can't eat just one!!!

Love this recipe and want to add it to your collection?

How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)

Thursday, November 18, 2010

Easy Crusty Bread Bowls*

5-6 c. flour
2 T. yeast
2 T. sugar
1 T. salt
2 c. hot water

Mix 4 cups of flour with yeast, sugar and salt. Add 2 cups hot water. Mix in additional flour until bread dough is formed, and not too sticky. {We used about 6 cups total} Let rise for 15 minutes. Punch down and shape into round loaves. Set on greased cookie sheet. Place in COLD oven. Place a casserole pan of hot water on the bottom rack. Let rise for about 15 minutes. Turn oven on to 400 degrees and bake for 30-35 minutes or until it's a nice golden brown color. Remove from oven and butter the tops. Cool for about 10 minutes. Cut a hole into the top of the bread bowl {be careful not to cut all the way through the bread} and fill with soup. Yum!!

I actually just mixed this all in my bread machine. It was really easy. I also wanted to note that I left the pan of hot water in the oven while I cooked the bread, that's what made it crusty on the outside.

Love this recipe and want to add it to your collection?

How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)

Wednesday, November 17, 2010

Erika's Creamy Broccoli Cheese Soup*

1/2 onion, finely diced
1 lb frozen broccoli {Steamed}
1 stick butter
2/3 cup flour
1 jar cheese whiz
1 c. cheddar cheese shredded
2 cups cream
milk, to desired consistency about 3-4 cups
Salt & Pepper to taste
Garlic Powder to taste

1.Steam the broccoli in saucepan with water. Once steamed to your liking, add about 1/2 of the broccoli and a little bit of water to a blender, and blend on high making a puree.
2.Chop onion into small pieces and saute with butter.
3. Once the onions are sauteed, add the flour to the butter and onion mixture. Stir to form a paste (making a roux).
4. Quickly add milk and stir until thickened.
5. Add cream
6. Add the pureed broccoli and the rest of the steamed broccoli.
7. Add cheese whiz and cheddar cheese stirring constantly until melted.
8. Add salt, pepper, and a little garlic salt to taste.
9. Add more milk or water to the desired consistency to your liking.

My son LOVES a good creamy broccoli cheese soup. I've altered some of my favorite recipes to find the perfect thick and creamy broccoli cheese soup. Enjoy!

Love this recipe and want to add it to your collection?

How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)

Tuesday, November 16, 2010

Introducing....New Recipe Cards

Love this recipe and want to add it to your collection?

How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)

I decided I'm going to take the extra step to make printable recipe cards. I'm already going to take the time making them, so I may as well share them!!!
These would make a great wedding shower gift!

*Blueberry Muffins {My kids favorite}

1/2 c. butter
1 1/4 c. sugar
1/2 c. milk
1/2 t. salt
2 c. flour
2 eggs
2 t. baking powder
2 1/2 c. blueberries
2 t. sugar for top

On low speed {in mixed or kitchen aid} cream butter and sugar until fluffy. Add eggs, one at a time, until blended. Sift flour, salt and baking powder together in a separate bowl. Add alternately with milk. Remove 1/2 c. berries and mash them with a fork before adding them to the batter {we skipped this step}. Roll the remaining blueberries in a little flour (so they won't sink) and gently stir in. Grease muffin tins-bottom and sides. Fill the cups 7/8 full. { Or use disposable muffin cups} Sprinkle sugar over the top of each muffin. Bake at 375 degrees for 20-25 minutes. Cool in pan for about 30 minutes.

Love this recipe and want to add it to your collection?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)

Sunday, November 14, 2010

Fiesta Bake

{Sorry, still no pictures}

1 lb. ground beef
1 c. onion, chopped {I used about 1/2 c. of a onion}
3/4 c. salsa
1 pkg. taco seasoning
1/4 c. water
1 c. whole kernel corn
1/2 c. sliced olives, drained
1 pkg. corn muffin mix
1 c. cheddar cheese, shredded
1/2 c. green Chile's, diced

Brown beef with onions over medium heat. Stir in salsa, taco seasoning, and water. Bring to a boil, reduce heat, cook 5-6 minutes until thick. Stir in corn and lives. Spoon into ungreased 8 inch baking dish. Prepare batter for corn muffin mix according to package directions. Stir in cheese and Chile's. Spread over meat mixture. Bake uncovered at 350 degrees for 30-35 minutes or until crust is golden brown.

My kids take turn cooking one night a week for dinner. My daughter Addison chose this dish out of a ward cookbook we've had lying around. I'm glad she did! My kids thought it tasted like a taco with cornbread. Yummy!

Easy Roasted Potatoes

3 medium potatoes cut into slices
2 T. olive oil, margarine, or butter, melted
1/2 t. onion powder
1/4 t. garlic salt
1/4 t. pepper
1/8 t. paprika

Place potatoes in a ziplock bag or medium mixing bowl. Drizzle oil and seasonings over potatoes, tossing to coat. Place potatoes on a tinfoil lined cookie sheet sprayed with a little pam.
Bake uncovered for about on hour at 325 degrees.

We added a little more oil and seasonings to our liking. You also may want to check the time on the potatoes, I can't remember how long we cooked them, but it seemed about an hour. {Just until cooked and tender}.

Tuesday, November 9, 2010

Steak Stroganoff (AKA Roney Stroganoff)

{Sorry, no pictures}

1 lb. beef tenderloin steak or sirlion steak
1 Tbs. all-purpose flour
1 (8 oz) sour cream
2 tsp. instant beef bullion granules
1/2 c. water
1/4 tsp. pepper
2 Tbs. margarine or butter (we used EVOO)
1 1/2 c. sliced fresh mushrooms (my kids don't like mushrooms, so I don't add this)
1/2 c. chopped onion
1 clove garlic, minced
hot cooked noodles or rice

Slice the beef (across the grain) into bit size strips (sometimes it helps if the beef is partially frozen when slicing). Combine flour and sour cream. Stir in bullion granules, water, and pepper. Set aside. In a large skillet cook the beef in margarine over high heat until done. Remove. Sautee onion, garlic, and mushrooms in more margarine. Return everything to skillet (meat, sauteed veges, and sour cream mixture). Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Serve over noodles or rice.

We only eat this if we can find the steak on sale, but it's a fun way to switch in up!

Tuesday, November 2, 2010

Rice Krispie Treats

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows
  • - OR - 4 cups miniature marshmallows
  • 6 cups Rice Krispies
( I pre-measure the rice krispies and have them in a separate bowl ready to go. I also like to spray a little cooking spray in the bowl I will be adding the marshmallows to, and the spatula. This makes clean up a breeze!)
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 below. Microwave cooking times may vary.

Stove top Directions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add rice krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

  • Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.
To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Rice Krispies are always an easy "go to" recipe. I can make them under 5 minutes if I use the microwave method (which I have YET to ruin).
We also enjoy making these at the different holiday seasons because you can add your favorite holiday sprinkles on top of the rice krispie treats, or cut out shapes with your favorite holiday cookie cutters.

Recipe from Rice Krispies Website

Monday, November 1, 2010

Corn Dog Batter

1 cup packaged pancake mix (we used krusteaz brand)
2 tablespoons yellow cornmeal
1 tablespoon sugar
1/4 teaspoon chili powder
3/4 cup water
8 Hot Dogs
Fat for frying

Combine pancake mix, cornmeal, sugar, and chili powder.
Add water and beat well.
Dip franks in batter and drain excess batter over bowl.
In deep skillet add enough fat to make a depth of 1 inch; heat to 375°.
Fry corn dogs, two at a time, for 1 to 2 minutes.
Insert a wooden skewer into one end of each frank.
Drain well on paper toweling.

Saturday, October 16, 2010

Apples & Dip

1 (8-oz) pkg. cream cheese at room temperature
1 c. packed brown sugar
1/2 c. Skor English Toffee Bits (found in the chocolate chip section)
6 apples (different varities)
1 T. lemon juice (optional)

Beat cream cheese and brown sugar until smooth. Stir in toffee bits. Core apples and cut into wedges just before serving. Sprinkle with lemon juice and toss to keep apples fresh.

Friday, October 15, 2010

Cheesy Cauliflower

1 head cauliflower
salt and pepper to taste
1/2 c. chopped onion
2 T. butter
1 c. mayonnaise
1 c. grated cheddar cheese

Place whole cauliflower in a large stockpot (I broke mine into large pieces, and steamed them in a rice cooker). Add water to cover. Cook until tender (about 30 minutes). Remove from stockpot. Drain well and cool. Lightly salt and pepper surface of cauliflower. Place whole cauliflower in baking dish. Set aside.

In a bowl, microwave onion and butter for 2 minutes. Stir together with mayonnaise and cheese. Spread mixture over surface of cauliflower. Broil until lightly browned. Serve immediately.

I really don't care for cauliflower, but the rest of my family loves it. They all said they really enjoyed it. I'll just take their word for it.

Thursday, October 14, 2010

Fresh Strawberry Pie

1 c. sugar
2 T. cornstarch
1/4 c. water
pinch of salt
1 t. lemon juice
Strawberries (we used 2 lbs.)
Pre-made pie crust
Crush strawberries to make 3/4 cup. Heat crushed berries and sugar until it comes to a boil. Add corn starch and water. Boil until it thickens. Boil 1 minute. Add 1 tsp. lemon juice and red food coloring (optional). Cool. Place whole strawberries in a baked pie shell. Pour cooled crushed berries over them. Serve with fresh whip cream.
Addison made this yummy pie for dessert.
The liquid wasn't a gel like I had expected, but it was still good.

Baked Potatoes With Cheese Mix

2 large baking potatoes
Olive oil or butter, softened
1/2 c. grated cheddar cheese
1/4 c. sour cream
2 T. butter or margarine
1 T. chopped green onion or chives
Bacon bits

Scrub and clean potatoes. Rub olive oil or softened butter onto the potato skins. Place on a baking sheet (or roll in tinfoil) and bake at 350 degrees for 1 1/2 hours or until done.
In a small bowl mix cheese, sour cream, butter and onion. Refrigerate until ready to use. To serve, split baked potatoes. Spoon in cheese mixture. Put on cookie sheet. Bake at 350 degrees for 5-10 minutes or until mixture is warmed.

This mixture stores great in the refrigerator.
Yummy! I can't eat just a plain baked potato ever again!

Missionary Meatloaf (AKA "Man Meatloaf")

2 lbs. ground beef
2 eggs, beaten
1 c. bread crumbs
1/2 c. chopped onion
1/2 c. grated carrot
1/2 c. ketchup
1/4 c. BBQ sauce
1/2 c. milk
1 t. salt
1 t. pepper
1 t. dried thyme
1 t. dried sage
1/2 lb. bacon strips, uncooked
1 recipe Meatloaf Sauce (See recipe below)

In a large bowl combine all ingredients except bacon and Meatloaf sauce. Mix well. Place in greased 9 x 6 inch loaf pan. Cut bacon strips in half and place over top of meatloaf to cover. Bake at 350 degrees for about 1 hour. Remove from over and drain off excess juices. Spoon on enough Meatloaf sauce to cover top. Reserve additional sauce to dip your meatloaf in. Return to oven and bake for about 20 minutes or until meatloaf is done. Let stand for a few minutes before cutting. Makes 8 servings.

Meat Loaf Sauce
2 c. ketchup
2 c. brown sugar
Place ketchup and brown sugar in a bowl. Heat in microwave. Stir until blended.

Hunter LOVES meatloaf. When I told him it was his turn to cook dinner, I KNEW what he would be making...meatloaf! He likes to try different recipes to find the "Ultimate" recipe. He thought that the bacon and BBQ sauce would add the MAN touch. In fact, after he opened the oven door to check on the meatloaf he said " Oh man...if they only made a meatloaf cologne..I'd be the first in line to buy it". I got a good chuckle.
Personally I liked some of the other meatloaf recipes I've posted, but it was fun to try.

Creamy Chicken Rice Dish

2 T. butter or margarine
1/2 onion, finely chopped
2 ribs celery, sliced
1 carrot, very thinly sliced
1 (7-oz) can mushrooms and juice (optional)
1/2 c. frozen green peas
2 c. cooked white or wild rice
1 c. chopped cooked chicken
1/2 c. butter or margarine
1/2 c. flour
3 c. milk
1 c. chicken broth
2 t. salt
1/2 t. garlic salt
1 t. sage

In a large saucepan, melt the 2 T. butter. Add onion, celery, and carrots and saute until tender. Remove from heat. Stir in mushrooms, green peas, rice, and chicken; set aside. In a separate saucepan prepare a white sauce by melting the 1/2 c. butter over medium heat. Stir in flour to make a paste. Add milk, chicken broth, salt, garlic salt, and sage. Stir constantly over medium heat until mixture reaches a boil. Continue cooking for about two more minutes. Remove from heat and pour into pan with chicken and vegetables. Cook briefly over medium heat to warm through. Makes 4-6 servings.

The homemade white sauce makes this dish extra tasty!! Usually in these types of dishes we just add a can of cream of chicken soup...but be sure to take the extra step and make the homemade white sauce.
My family loved it!

Wednesday, September 29, 2010

Shredded Pot Roast With gravy

What to do with leftover pot roast?
We had some left over pot roast from our Sunday dinner and I couldn't stand to see it go to waste.
So I put the leftovers in the crockpot, added the drippings and leftover pot roast liquids, and a little bit of water. Turn crockpot on low for a few hours. If it hasn't shredded already, take a fork and shred it into strands. Add a package of powdered brown gravy mix. Add desired amount of water to the crockpot and stir. Let it stand for about another 45 minutes or until the gravy has thickened.
Serve over mashed potatoes.

Thursday, July 29, 2010

Zucchini Bread

1 c. vegetable oil
3 c. zucchini, shredded
3 eggs
2 c. sugar
1 t. vanilla
3 c. flour
1 1/2 t. baking soda
1 t. salt
1 T. cinnamon

Chocolate chips

Shred Zucchini. In a large mixing bowl or kitchen aid, add oil, eggs and vanilla and blend well. Sift dry ingredients into a mixing bowl. Add zucchini mixture and stir well. Pour into two medium greased loaf pans. Bake at 350 for 30-35 (maybe a little longer) minutes or until a knife inserted in center comes out clean.

Saturday, June 12, 2010

Buttermilk Waffles

Buttermilk Waffles

2 cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil, for waffle iron

1. Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
2. Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

Tuesday, May 11, 2010

Ravioli Casserole

1 jar (28 oz) spaghetti sauce
1 package frozen cheese ravioli, cooked and drained
2 cups (16 oz) cottage cheese
4 cups (16 oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Spread 1/2 cup of spaghetti sauce in an ungreased 13-in. x 9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups of sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 6-8 servings
This was soooo easy to make, and not to mention that it made my tummy happy! It was like a quick and easy lasagna. My whole family loved it. We will be making it again!

Friday, May 7, 2010

Dessert Pizza

Recipe From Recipe Zaar

(or you can use your favorite pizza dough recipe)
1 cup water
2 cups all-purpose flour
1 1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast (proofed in water)

Crumb topping
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon

Vanilla glaze
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted margarine or butter
1 teaspoon vanilla extract

1. Combine all crust ingredients in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours).
2. Punch down dough now and then when you get a chance.
3. Preheat oven to 550 degrees F.
4. Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes.
5. Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to purée half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping. Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze.
6. Yields one 16-inch dessert pizza. (I made two smaller pizza's)

For some reason I love Pizza Hut's Dessert Pizza. I wasn't about to go spend the money when I had everything at home to make it at home. I used my own pizza dough recipe and it tasted great. But the one provided above also looks good!

It was a hit! The whole family loved it!

Wednesday, April 28, 2010

Root Beer Cookies

1 c. brown sugar
1/2 c. butter or margarine
1 egg
1/4 c. buttermilk
1 t. root beer concentrate
1 3/4 c. all-purpose flour
1/2 t. baking soda
1/2 t. salt

Cream together brown sugar and butter. Add egg. Add buttermilk and root beer concentrate and mix well. Combine flour, baking soda, and salt. Add the dry ingredients to the root beer mixture and mix well. Drop by teaspoonfuls onto a greased cookie sheet at least 2 inches apart. Bake at 350 degrees for 7-8 minutes. Remove to cooling rack and brush with glaze while cookies are still hot.

Root Beer Glaze:

2 c. powdered sugar
1/3 c. butter
1 1/2 t. root beer concentrate
2 T. hot water

Mix all ingredients together well. Brush on the tops of the hot cookies. Serve with vanilla ice cream.

When I lived in Utah I remember seeing this on ksl during lunch time. I haven't gotten around to making them until now. Whew! They were pretty good, but not something I'd make too often. The concentrate seemed a little strong.

Thursday, April 22, 2010

15 Minute Steak Soft Taco's

1 tablespoon oil
1 pound boneless beef sirloin steak, cut into strips
2 cup water
1 cup Salsa
1 package Taco Seasoning Mix
2 cup instant White Rice, uncooked
8-12 Flour Tortillas (6-8 inch)
1 cup Shredded Cheese
Sour Cream
Additional Salsa
Heat oil in large skillet on medium-high heat. Add steak; cook and stir until lightly browned. Stir in water, salsa and seasoning mix. Bring to boil.
Stir in rice; cover. Remove from heat. Let stand 5 minutes.
Spoon steak mixture evenly onto tortillas; top with cheese, or any other toppings you'd like to add. Fold up sides to enclose filling.
When Mike and I were first married I found this recipe off of a minute rice box. This has been a favorite for years now. It's quick, easy, and filling.

Tuesday, April 20, 2010

Oven Baked Rice

  • 2 cups water
  • 1 cup rice, long grain type
  • 1 teaspoon salt
  • 1 tablespoon butter, unsalted is good
Preheat oven to 350 degrees F.
Pour water into microwavable glass dish. Bring water to a boil in the microwave.
Add the rice, salt and butter to the glass dish.
Stir to combine the ingredients.
Cover and bake for 25 to 30 minutes.

Sorry no picts. Camera out of order!
This is my new favorite way to cook rice. You HAVE to try it!

Friday, April 16, 2010

Easy Broccoli Quiche

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C).
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 30 minutes, or until center has set.

Onion Soup Sunday Roast

4 lbs. roast
1 packet dry onion soup mix
1 can beef broth
1 cup baby carrots
1 cup sliced mushrooms (fresh)
1 onion, chopped
1 stalk celery, chopped
3-4 potatoes, peeled and cubedDirections

1. Place roast in the slow cooker and add the carrots, onion, potatoes, mushrooms and celery. Mix the onion soup mix with the beef broth and poor over the top.
2. Cover and cook in a slow cooker on low setting for 8 to 10 hours.

Wednesday, April 14, 2010

Toasted Ravioli

16 oz. pkg. meat filled Ravioli (fresh of frozen -unthaw if frozen)
2 eggs beaten
1/4 c. water
1 t. garlic salt
1 c. flour
1 c. bread crumbs plain
1 t. Italian seasoning
Marinara Sauce

Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in the egg wash, then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with your favorite marinara sauce.

I've had these at Olive Garden before, and although not the same , they still taste good! I happened to have seasoned dry bread crumbs which we used. I'm not sure if that changed the flavor or not, but they were still good.

Tomato, Mozzarella and Basil Bruschetta

  • 1 (32-ounce) can whole tomatoes, drained
  • 1 cup fresh basil leaves, washed and spun dry
  • 4 tablespoons extra-virgin olive oil
  • 6 cloves garlic, peeled
  • Kosher salt and freshly ground black pepper
  • 2 large French baquettes, sliced 1-inch thick (about 36 slices)
  • 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick


Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

Tuesday, April 13, 2010

Ranch Potato Wedges

4 medium potatoes
2 tsp olive oil
2 TBSP ranch seasoning
Preheat the oven to 400°F. Slice the potatoes into wedges, typically I get 8 per potato, unless it’s quite large. Toss the wedges in a bowl or a large ziplock bag with the olive oil and ranch seasoning.. Spread in a single layer on a baking sheet. Bake for 20 minutes, turn the wedges, and bake for an additional 20-30 minutes.

Sweet Cornbread

1 box Jiffy cornbread mix
1 box Jiffy yellow cake mix
2 T. vegetable oil
1T. sugar

Prepare mixes separately per package directions. Pour the two prepared mixes together. Add 2 tablespoons vegetable oil and 1 T. sugar and mix well.
Pour into a greased and floured 9 x 13" pan. Bake at 350 degrees until golden brown (I think it took about 45 minutes). Serve warm with honey butter.

Monday, April 12, 2010

Ok, Maybe Just a sliver cheesecake

1 1/2 c. graham cracker crumbs
1/4 c. (1/2 stick) butter, melted
2 T. sugar
1 c. sugar
4 pkg. (8 oz each) Cream cheese, softened
1 t. vanilla, divided
1 c. sour cream
4 eggs

Heat oven to 325 degrees. Line 9 x 13 inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 T. sugar; press onto bottom of pan.

Beat cream cheese, 1 c. of sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Bake 50 minutes or until center is almost set. Cool completely on wire rack. Refrigerate over night. Use foil handles to lift cheesecake from pan just before serving.
Optional: Serve with fruit topping

Wednesday, April 7, 2010

Pistashio Pudding Salad

1 large cool whip
1 lg. can pineapple (crushed & juice)
1 sm. instant pistashio pudding
3 c. mini marshmallows

Sprinkle pudding over cool whip and stir in. Add pineapple and juice. Then mix until well blended. Refrigerate.

My mom always made this salad growing up. Even though I don't make it very often, it still brings back happy memories!

Tuesday, April 6, 2010

Chocolate Caramel Oat Bars

2 1/4 cups flour, divided
2 c. quick cooking oats
1 1/2 c. packed brown sugar
1 t. baking soda
1/2 t. salt
1 1/2 c. cold butter
2 c. semisweet chocolate chips
1 c. m&m's, divided
1 c. crushed pecans (optional)
1 jar (12 oz) caramel ice cream topping or 1 bag kraft caramels (that's what Jenny used)
In a bowl combine 2 c. flour, oats, crushed pecans, brown sugar, baking soda and salt. Cut in butter with a pastry cutter or 2 butter knives, until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13 x 9 pan. Bake @ 350 degrees for 15 minutes. Meanwhile, if using kraft caramels, melt with 1/8 c. water in the microwave. Stir until smooth. If using caramel topping, stir in flour. Sprinkle cooked crust with chocolate chips and 1/2 c. m&m's. Drizzle caramel over top. Sprinkle with reserved crumb mixture and remaining m&m's. Bake for 18 to 20 minutes. Cool on a wire rack for 2 hours before cutting.

Thursday, April 1, 2010

Jalapeno Popper Dip

Recipe From "T"

2 (8 oz) packages cream cheese, softened
1 c. mayonnaise
1 (4 oz) can chopped Green Chilies
1-2 diced jalapenos
1 c. fresh grated Parmesan cheese

Stir together cream cheese and mayonnaise in large bowl until smooth. Stir in chilies and jalapenos. Sprinkle Parmesan cheese evenly over top. Bake @ 375 degrees for about 30 minutes. "T" also sprinkled some panko crumbs on top which I thought made a perfect light crust.

Sunday, March 28, 2010

Caramel Apple Bars II

Recipe From Cheri

3 c. all-purpose flour
3 c. quick cooking oats
2 c. packed brown sugar
1 1/2 t. baking soda
1 3/4 c. butter, melted
3 c. granny smith apples-peeled, cored and sliced (need 3-4 apples, cut into smaller pieces but not as small as chopped)
1/2 c. chopped walnuts (optional)

1 1/2 c. caramel ice cream topping
1/2 c. all-purpose flour

1. Preheat over to 350 degrees. Grease a 15 x 10 " Jelly Roll or a cake pan.
2. In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda. Stir in the melted butter. mix until crumbly. This is the crust. Press 1/2 of this mixture into the prepared baking pan. Bake for 8 minutes in preheated oven.
3. In a small pan, over medium heat combine the caramel topping and the remaining 1/2 c. of flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling.
4. Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then pour the caramel filling over the apple layer. Crumble the remaining crust over the top of everything. Bake again for 20-25 minutes or until golden brown. Cool before cutting into bars.


Recipe From Cheri

1 lb. bacon
1c. mayonnaise
1/2 c. sour cream
4 oz. cream cheese
3 tomatoes-peeled, seeded and diced
1/4 c. shredded cheese
1/2 c. chopped iceberg lettuce
Chopped green onions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
2. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes, cheese, and lettuce just before serving. Garnish with green onions on top.

Serve with bread for dipping

Cherry Jubilee Cheesecake Bars

Recipe from Kelissa

1 box Betty Crocker SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker® Rich & Creamy cherry frosting

1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Lemon Raspberry Mousse Squares

Recipe From Kelissa
48 Nilla wafers, divided
3/4 c. boiling water
1 pkg. (3 oz) Jello Lemon Flavor
1 C. ice cubes
1 pkg. cream cheese
1/4 c. sugar
2 t. lemon zest
1 tub cool whip, thawed
1/3 c. raspberry preserves (I used home made freezer jam, raspberry)
1 1/2 c. fresh fruit
Stand 16 wafers around the edge of plastic wrap lines 8 " square pan. Add boiling water to Jello, stir 2 minutes until completely dissolved. Stir in ice until melted.
Beat in next three ingredients in a large bowl with mixer until blended. Gradually beat in Jello. Whisk in 2 c. Cool Whip.
Pour half of the jello mixture into prepared pan. Cover with 16 wafers. Microwave preserves on high 15 sec. brush onto wafers. Top with remaining Jello Mix and wafers.
Refrigerate for 4 hours or until firm. Invert dessert onto plate, top with remaining cool whip and fruit.

Peanut Butter Bars

Recipe From Cindy
1 cup butter or margarine, melted
2 c. graham cracker crumbs
2 c. confectioners sugar
1 c. (heaping) peanut butter
1 1/2 c. semisweet chocolate chips
4 T. peanut butter
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners sugar, and 1 c. peanut butter until well blended. Press evenly into the bottom of an ungreased
9 x 13 " pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
*Note: I use 1 1/2 sticks butter and melt the p.b. with th butter and it turns our perfect!

Caramel Apple Dip

Recipe From Alli
1 8 oz. pkg. cream cheese
1 bottle caramel topping
Blend together. Serve with fruit.

Macaroni Grill Foccacia Bread

Recipe from Kari

1 T. dry yeast
1 T. Canola oil
1 T. sugar
Non stick cooking spray
1 c. warm water
2 T. margarine
2 1/2 c. white flour
1/4 c. fresh rosemary; chopped (or 2 T. dried)
1 T. Salt

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c. of flour and salt. Knead for about 10 min. or process in food processor for 15 sec until smooth and elastic; add flour in necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hour, until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9" square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 minutes. Preheat oven to 450 degrees. Lightly sprinkle salt over the loaves. Bake for 20-25 minutes, until lightly browned.

Halibut Artichoke Dip

Recipe From Kelissa

1-2 lbs. cooked halibut, shredded, seasoned to taste
2 c. mayo
1 c. shredded Monterey Jack
8 oz. cream cheese
1/2 c. Parmesan cheese
1 lrg. can artichoke hearts packed in water
1 jalapeno pepper finely chopped

Put all except halibut in saucepan, heat on low until cheeses are melted. Gently stir in Halibut. Serve with whatever!!!

Avocado, Tomato and Mango Salsa

Recipe From Kari

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Coconut Cream Bars

Recipe From Martha Stewart

2 1/2 cups sweetened flaked coconut
3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
1 cup plus 2 tablespoons granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
4 1/2 cups whole milk
6 large egg yolks
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar
1. Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.
2.Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.
3.Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.
4.Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.
5.Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
6.Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.

Lemon CheeseCake Fruit Dip

Original Recipe From Real Mom Kitchen

1 (6 oz) container Lemon Burst yogurt (Yoplait)
1 (7 oz) container marshmallow cream
1 (8 oz) container Whipped cream cheese
Zest of one lemon

Add your ingredients into a kitchen aid or mixer. Blend until smooth. Mix in the zest of 1 lemon. Serve with fresh fruit.

Thursday, March 25, 2010

Sweet & Sour Chicken

Recipe from Little Birdie Secrets

Vegetables & fruit:
Green pepper
Pineapple Chunks

Light Batter:
3/4 cup cornstarch
1/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup water
1 egg slightly beaten

Mix all together.

2 Tbsp. cornstarch
3 Tbsp. sugar
juice from one 20 oz can of pineapple (save pineapple for garnishing the dish later)
1/4 cup vinegar
1 Tbsp. soy sauce
3 Tbsp. ketchup

Make your sauce first and keep it warm. Mix everything in a saucepan on low heat. Stir until thickened. You can add red food coloring if you want it to be more red.

Next, cut your chicken into pieces and dip in light batter. Fry until golden brown.

While frying your chicken you may want to saute cut pieces of bell pepper and onions. You don't want them to be too soft. Just a little softened, but still crispy. Mix the fried chicken, pepper, and onion and sweet and sour sauce until the chicken is evenly coated. Serve hot with rice.
This recipe is simply AMAZING! You have to try this. We also like to serve it with our Ham Fried Rice and Fried Egg Rolls.

Thursday, March 18, 2010

St. Patrick's Day Dinner

I'm personally not a big fan of the traditional Corned Beef and cabbage meal. So every year we have a tradition of making some type of green meal. This was the tradition in my family growing up, and we still enjoy this tradition today.
This year we made green bread bowls, (or a choice of giant green clover rolls) with green broccoli and cheese soup.
You can find my Pasta Broccoli Cheese Soup Recipe HERE
The Bread Bowl Instructions HERE.

Giant Four Leaf Clover Rolls

Follow your favorite Roll Recipe. When it comes time to add the milk or water to the recipe, also add a few drops of green food coloring.
I made these rolls following the
Lion House Roll recipe which can be found HERE.
Shape the rolls into 4 round balls, and make the shape into a 4 leaf clover. Add a stem.
Bake according to roll recipe.

Chewy Toffee Almond Bars

1 cup (2 sticks) butter, softened
3/4 cup sugar
2 cups all-purpose flour
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
3/4 cup light corn syrup
1 cup sliced almonds, divided (I used Slivered Almonds)
3/4 cup Sweetened Coconut Flakes, divided


1. Heat oven to 350°F. Grease sides of 13x9x2-inch baking pan.

2. Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan.

3. Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

4. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars.

About 36 bars.

My sweet neighbor brought us these delights! I just had to get the recipe from her.
Where have they been all my life!

Pizza Buns

I found this recipe from Colleen's Recipes, and we LOVED it!
You can find her step by step picture tutorial HERE.

¾ cup very warm water
½ cup sweetened condensed milk (not evaporated)
¼ cup vegetable oil
2 tablespoons sugar
1 large egg (room temperature)
3½ cups all purpose flour
2 tablespoons dry active yeast
1 teaspoon salt
"Mix the warm water (hottest out of your tap) with the sweetened condensed milk, vegetable oil and sugar and salt. The hot tap water will cool down in temperature once it is mixed with the oil and milk (so it won't hurt the yeast). Next, whisk in the egg and the yeast. Let this sit for several minutes until the yeast looks well dissolved.
NOTE: When you first mix up this dough, it will seem stiff and dense. Don't let that freak you out...just follow the instructions and it will bake up beautifully.
Once it is well dissolved, mix in the flour (using a stand mixer is easiest) and mix with dough hook on medium speed until smooth (about 5 minutes or so). Place in a bowl sprayed with vegetable spray and cover with plastic wrap. Let this sit in a warm place for an hour or until it is double in size.
Remove from the bowl and cut into 8 pieces (makes 8 sandwiches). Roll each piece out into an 8 inch circle. For pizza filling, put about ¼ cup of cheese in center of circle; top with a little pizza sauce and some toppings.
I found that these were easier to shape if you sit the 8" circle in a cereal bowl before you add the fillings. Draw up the edges of the dough and pinch them together.
This dough is a dream to work with...it stretches without tearing and sticks together beautifully when it comes time to "pinch it shut".
Cover with plastic wrap and let them sit for 20 minutes. Bake in pre-heated 350F oven for 20 minutes. When they come out of the oven, brush them with butter.
NOTE: The fully baked leftovers (full size) reheat, beautifully, in a preheated 350F oven in 20-23 minutes and taste exactly like they did the first time they came out of the oven."
My kids LOVED these. We've made something similar to this before. But what made these different, is the sweetness in the dough. I found a "combo" pizza with all the topping tasted the best. We also tried hot ham, cheese and broccoli, and BBQ chicken and cheese and loved them all! You have to try these!
We made the dough quick and easy by making in our bread machine on the dough cycle.

Friday, March 12, 2010

Chicken Fried Chicken

Recipe from Mommy's Kitchen

Chicken Fried Chicken With Cream Gravy
8 (6-ounce) skinned and boned chicken breasts
4 1/2 teaspoons salt, divided
2 1/2 teaspoons freshly ground black pepper, divided
76 saltine crackers (2 sleeves), crushed
2 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon ground red pepper (optional)
8 cups milk, divided
4 large eggs

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside. Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven.

My whole family really enjoyed this recipe, however we weren't a big fan of the cream sauce so I didn't add it to the recipe. But if you'd like to follow the exact recipe, you can find it HERE.
Next time I think I'll make my own cream sauce.

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