Food Love

Cheesy Potatoes

2010-09-28T13:34:00.000-07:00

Let me introduce you to my standard, go-to, breakfast casserole. This one is SO easy and so yummy! Every time I serve it, people talk about it and ask about it. I took it to MOPS (Mothers of Preschoolers) this morning, and once again I received many compliments! I think that if I didn't bring it, people would be upset. The last time I was supposed to bring a dish to share at MOPS, I asked my Facebook friends if I should bring the cheesy potatoes or cinnamon rolls. They demanded the potatoes.

Cheesy Potatoes (The Yummy Version)

1 bag of Potatoes O'Brien (don't you love that you don't have to chop peppers or onions?)
1 can Cream of Chicken Soup
1 cup Sour Cream
1/4 cup melted butter
1.5 - 2 cups shredded cheese (I usually use cheddar, but I just used the remnants of a couple of different bags of free cheese.)
dash of garlic salt (or more)
pepper to taste

In a large bowl, stir together melted butter, sour cream, soup, garlic salt and pepper until well combined.

Add frozen potatoes (making sure there aren't any big lumps all stuck together) and mix well.

Add shredded cheese and mix well. Reserve a little bit of cheese to garnish the top later on!

Place in a baking dish.

This is when I usually cover it and put it in the refrigerator and go to bed.

In the morning, I get up and throw the uncovered dish into the oven at about 375° for 1 hour. When I'm short on time, I crank it up to about 400° for 35 minutes!

Important: It needs to be bubbly all the way in the middle of the dish. PU-LEASE don't pull it out before it is bubbly in the center! This results in crunchy, uncooked potatoes. If you are concerned about too much browning around the edges, you can always cover just the edges with a little bit of foil (not that I ever do!). Now, sprinkle a tiny bit of cheese on the top to make it pretty!

Fruit Pizza

2010-08-13T17:20:00.000-07:00

This is a great summer recipe--perfect for all the peaches, blackberries, and blueberries

Step 1:
1 C Flour
1/4 C Powdered sugar
1/2 C Butter

Mix and Pat on Pizza Pan (or cookie sheet). Back 325* for 15 min. (oven times can vary) Cool 15-30 minutes.

Step 2:
1-8oz pkg. Cream Cheese
1/2 C Sugar
1/2 tsp. Vanilla

Beat on High. Spread on cooled crust.

Step 3:
1 T. Cornstarch
4 T. Sugar
1 C. Crushed berries (can use frozen if you run out of fresh)

Cook in saucpan on high. Spread over pizza.

Step 4:
Put 1-1/2 cups fresh fruit/berries on top. Decorate with whipped cream or powdered sugar.

This is the best tasting thing on a hot day! It's more of a dessert, but you might be able to fool people into thinking it's the main fruit dish. Enjoy!

Roasted Spiced Cauliflower (or Veggies)

2010-04-05T12:24:00.000-07:00

I have been making these veggies about once a week since we were served it at a church Valentine's dinner. The gal from church was gracious enough to share her recipe and I just adore my vegetables fixed like this.
1/4 C. olive oil
1 t. garlic salt
1 t. curry powder
1/2 t. ground cardamon
1/2 t. ginger
1/4 t. cayenne
1/4 t. pepper
1 Large head cauliflower (about 2 pounds) cut into florets*
I sometimes do a veggie medley and use 1/2 a cauliflower, a stalk or two of broccoli, a couple carrots cut into thick slices. You can also add leek, onion, or mushrooms.
Preheat oven to 450. Lightly grease a pan with oil. (9x13)
Combine olive oil with spices, toss together with veggies. Mix well. Spread veggies in a single layer in pan. Roast for about 20 minutes, stirring occasionally til tender crisp and a bit browned.

Notes: I dump my veggies on my silpat to roast and it works wonderfully. My oven may run a bit hot, they are usually done in 12-15 minutes. I also cut back a bit on the spices. I usually double the vegetable amount for a family of 5 (plus we like leftovers) and double the oil to 1/3-1/2 cup, but still use the same measurements of spices. Otherwise, it is a bit too overpowering for the kids. If you don't care for a spice, just leave it out! I don't have any cardamon, so I have been making them without and they are just as wonderful.

Eggless Peanut Butter Cookies

2010-02-03T12:49:00.000-08:00

Yesterday someone on Facebook mentioned something about eating cookies and I instantly wanted something sweet. The only problem was that I desperately needed go grocery shopping and didn't have all the necessary ingredients for cookie making, namely eggs. So I turned to the trusty All-Recipes site and found several recipes for eggless cookies. I still had to make some substitutions but this is the recipe I actually made--Eggless Peanut Butter Cookies. They turned out great!

Ingredients

2 sticks butter
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
1/2 cup milk
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Directions

Preheat oven to 375. Lightly grease cookie sheets. Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined. Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended. Drop cookies 2 inches apart on lightly greased cookie sheet. Do not flatten like you would with normal peanut butter cookies--these cookies spread. Bake for 10 to 12 minutes.

Sandwich Pockets

2010-02-02T12:04:00.000-08:00

A quick calazone type recipe that's easy to throw together for lunch or dinner on the run.

Your favorite pizza crust recipe OR a tube of refrigerator biscuits

1 cup turkey (or regular) keibasa cut into small pieces

1 cup mozzarella cheese

1/4 cup Miracle Whip

2 ounces cream cheese

1 1/2 tsp deli mustard

Combine mozzarella, cream cheese, miracle Whip and mustard. Add keilbasa.

Divide dough into eight pieces and roll out into circles.* Place sausage mixture on one side of each circle, fold into half moon shape. Seal the edges. Bake for about 15 minutes at 400 degrees or until the crust turns golden brown.

These are best served right out of the oven, but are tasty cold too.

*If using refrigerator biscuits, roll them out into nice flat circles.

VARIATIONS:

thin sliced turkey lunch meat or leftover turkey
thin sliced ham or diced ham, substitute Swiss for mozzarella and dijon mustard for the deli

Best Oatmeal Cookies

2010-01-07T10:36:00.000-08:00

A friend brought over these cookies and shared them with our family. We were all impressed. It is pretty hard to get your socks knocked off by a regular oatmeal cookie, but these are exceptional. They have the chewy texture, the buttery flavor, and oatmeal nuttiness that is just perfect. I asked for the recipe and have made them several times. The recipe makes a huge quantity and the cookies freeze well when baked. I took them to a couple Christmas parties after I dunked them in milk chocolate and mini chocolate chips. Yum.

Family Favorite Oatmeal Cookies, from Jenni Birch

2 cup butter flavor shortening
2 cup sugar
2 cup brown sugar
4 eggs
2 tsp. vanilla
3 cup flour
2 tsp salt
2 tsp baking soda
6 cup quick oats
2 cup chopped nuts
Optional 2 cup choc chips or 2 cup raisins and 2 tsp cinnamon.

Cream shortening and sugars.
Blend in eggs and vanilla.
Sift flour, salt, and soda.
Fold into creamed mixture.
Add oats and nuts then mix.
Add choc chips or raisins last.
Drop by rounded tablespoons onto cookies sheets.
Flatten cookies with palm of hand.
Bake at 350 for 10 – 12 minutes or until golden and lightly set.
Cool for a few minutes on the sheet and then move to wire rack.
Makes 10-11 dozen. This cookie freezes well and keeps in the cookie jar for about a week before becoming dry.

Crock Pot Roast Beef

2009-12-28T13:16:00.000-08:00

This is an easy recipe (almost brainless!), yet I always get huge compliments!!

You know me, though. Everything is approximate!!

1 big chunk of beef (maybe 3-5 pounds)
1 envelope Lipton Onion Soup mix
1 small can of Cream of Mushroom Soup

Place the chunk of meat in the crock pot. Sprinkle with the entire envelope of onion soup mix. Spread the entire can of mushroom soup over the top. Cover and cook on high.

What I do: Usually, I put a frozen chunk of meat in there around 10:00am or so, and it is totally done (falling apart) by 5:00pm. I typically turn it down to low around 4:00 because we eat pretty late (when daddy gets home).

Resist opening the crock pot. Every time you do, you need to add 30 minutes to the cooking time.

This makes great gravy, so be sure to make some mashed potatoes to go with it!

Clam Chowder

2009-10-31T14:55:00.000-07:00

I have experimented with at least three different clam chowder recipes, and always come back to this one. Enjoy!

1 cup water
1 8oz can minced clams, undrained
1 chicken bouillon cube
2 cups potatoes
2 cups carrots, peeled and sliced
1 1/2 cups minced onion
1 T. parsley
1 can cream of celery soup
2 cups milk
2 1/2 t. seasoning salt
8 oz. shredded Monterey Jack cheese

Pour water and juice from clams into sauce pan. Add diced potatoes, carrots, bouillon, onions, and parsley. Simmer til veggies are tender. Add cream soup, clams, milk, cheese, and seasoning salt. Heat gently but do not boil. It is best to make the day before or early in the day you plan to eat it. Much more flavorful!

Cornbread and Jiffy Dinner rolls

2009-10-31T14:40:00.000-07:00

Here are two recipes that use a Jiffy yellow cake mix, the little 9oz. kind. I make both of these a lot this time of year to go alongside soups and chili.

Cornbread

1 box Jiffy yellow cake mix
1 box Jiffy corn bread mix
2 eggs
2/3 cup milk

Blend ingredients, batter will be slightly lumpy. Let sit 4 minutes. Pour into greased square pan or muffins cups. Bake at 400 for 20-25 minutes (square pan) or 15-20 (muffins).

*Note: if I am just making these to feed my family I cut the recipe in 1/2 and use only 1/2 of each boxed mix, 1 egg and 1/3 cup milk.

This is my favorite cornbread, the cake mix makes it slightly sweet, so yummy with butter and honey!

Jiffy Dinner Rolls

1 9oz. box Jiffy yellow cake mix
1 pkg. active dry yeast (equal to 2 1/4 t. yeast)
1/2 t. salt
1 1/4 cup warm on wrist tap water
2 1/2-3 cups flour

In a large mixing bowl combine cake mix, yeast and salt. Stir in water and flour to make a soft (very sticky) dough. Cover and let rise for 1 1/2 hours. Stir down and place on floured surface. Turn dough gently to coat with flour. Shape in rolls and place on a greased baking sheet, or shape in balls and place in muffin tins. *Cover and let rise again til doubled. Bake at 400 for 10-15 minutes til golden.

*At this point I often cover with plastic wrap and place in fridge until I am ready to bake them. Just get them out of the fridge in time for them to fully come to room temp and bake as followed.

These are also a slightly sweet "crescent" type roll. They are yummy brushed with butter right from the oven!

Monster Cookies

2009-09-29T13:08:00.000-07:00

Wowie! This is my new favorite cookie recipe. Be warned: it makes a TON. Don't use your kitchen aid mixer to mix it up, find a bigger bowl. I learned the hard way. But they are so worth it!

2 cubes soft butter or marg.
3 1/8 cups creamy peanut butter
2 1/4 cups brown sugar
2 cups granulated sugar
1/2 T. corn syrup
1 1/2 t. vanilla
4 t. baking soda
6 eggs
2 cups chocolate chips
1 cup plain m&m's
9 cups rolled or quick oats
***this is correct--no flour***

Cream butter with pb. Add in order, blending after each addition: brown sugar, white sugar, corn syrup, vanilla, soda, eggs, choc. chips, m&m's, oats.

Use a big tablespoon to scoop the dough. Flatten cookies on an ungreased cookie sheet, leave room for spreading. Bake at 350 for 10-12 minutes. Let cool a minute or two, carefully remove to a wire rack for cooling.

They are chewy and soft, and oh so good! Would be great for a potluck, bake sale, or for freezing to bake later. Enjoy!

Canned Tomato Soup

2009-09-25T08:47:00.000-07:00

This is a recipe from my sister-in-law (Jayne). It makes a creamy tomato soup that is wonderful to have preserved for winter.

14+ quarts Tomatoes
1 bunch celery
6 medium onions
½ to whole head cabbage (green or red)

-------------

1 lb. butter, softened
1 lb. brown sugar
2 cups Flour
¼ cup salt

----------------

In 16 qt stockpot, cook tomatoes (halved or quartered), celery (chopped thin), onions (chopped), and cabbage (shredded) until soft. Run through sieve. Poor back into Stockpot. (Can blend some of the leftover pulp, re-sieve and add to stockpot). Combine butter, brown sugar, flour, and salt. Add to mixture in spoonfuls. Boil for 5 minutes. Put in hot sterilized jars. Water bath 20-25 minutes.
To Serve: If desired, add milk or cheese to taste.

* It is no longer recommended to can with starches (flour) or fat (butter) found in this recipe. I looked up several sites and the serious canners say leave the thickening to after canning. Also, tomatoes should not be canned in a water bath unless they are proper acidified with lemon juice. A pressure cooker would be a better option for this soup.

Honey Dijon Grilled Salmon

2009-09-20T20:07:00.000-07:00

(All measurements are approximate, since I really just toss it all together!)

2 TBS Butter
2 TBS Dijon Mustard
2 TBS Honey
1 clove garlic, pressed or chopped
Salt and pepper

Melt butter and add garlic. Saute for a tiny bit. Add Mustard and Honey. Stir until well combined. Spread over salmon fillet, sprinkle with salt and pepper and grill!

When I grill salmon, I make a little tray out of foil (with edges and all that so that the juices don't spill onto the grill). I put the skin side down, then just put the "tray" directly on the grill. I typically grill on medium heat until the thickest part flakes with a fork. When it is time to serve, the skin sticks to the tray and we only get the meat.

Okay, so it's not an exact science. Sometimes, when I'm feeling lazy, I just sprinkle the fillet with garlic powder, squeeze some Dijon and honey over the top, spread it around, sprinkle with salt and pepper and grill!

This recipe makes fish-haters love salmon!

Buttercup Squares

2009-08-19T20:19:00.001-07:00

Here is a recipe I have been making often because of the heat. It is fast, easy, and does not use the oven. :)

Buttercup Squares
3/4 c. butter, melted
3 c. crushed graham crackers (about 1 1/2 pkgs.)
2 1/2 c. powdered sugar
1 1/2 c. peanut butter
1 1/2 c. chocolate chips

Mix all ingredients, except the chocolate chips. Pat into a 9x13 pan. Melt the chocolate chips and spread over mixture. Refrigerate 30 minutes or until firm. Cut into squares.

Enjoy!

Black Bean Enchiladas

2009-08-05T16:19:00.001-07:00

I just searched this site, thinking that I MUST have shared this recipe before, but I guess I haven't! It is my typical "dinner guest recipe" because it is fairly easy, feeds a lot of people, and gets a lot of compliments.

Black Bean Enchiladas

At noon:
Place 5 or 6 frozen chicken breasts in a crock pot.
Sprinkle with one packet of Taco Seasoning.
Cook on high for about 5 hours. Don't add water and don't open the crock pot! Every time you open the crock pot, you add 30 minutes to your cooking time. It is not worth it.

When the chicken breasts are done, they will be in a bunch of liquid. Don't drain it. Use your kitchen shears or a couple of forks and shred the chicken, mixing the taco seasoning well.

In a blender:
1 can of black beans (drained)
1 cup of mild salsa
1 Tbs lime juice
1 garlic clove
Blend well.
(This also tastes wonderful with some cilantro tossed in. Maybe 1/4 c. fresh.)

Shred 2 cups of cheddar cheese.
Add 1 cup of cheese to the bean mixture (either blend it or stir it in).
Pour about 1/2 cup of the bean mixture into the chicken and mix well.
Pour about 1/4 cup of the bean mixture in the bottom of a casserole dish and spread it across the bottom of the dish (this is just so it doesn't stick!).
In the casserole dish, layer flour tortillas, chicken, cheese, tortillas, chicken, cheese until you run out. (Of course, you could always roll the chicken in the tortillas!)
Pour the bean mixture over the top of the casserole and top with remaining cheese.
Bake for about 20-30 minutes or until the edges look crispy and the cheese has melted.
Serve with sour cream!

Grilled pizza

2009-07-30T23:10:00.000-07:00

The other night I tried a recipe for bbq grilled pizza. We love homemade pizza, but with the heat I did not want to use my oven. I had always wanted to try a recipe like this, but was a little skeptical about it actually turning out! I doubled the dough recipe and made eight personal pizzas. My family really enjoyed it. You can find the recipe/tutorial here. Enjoy!

(I posted a picture of my pizzas on my blog if you want to see a less-gourmet, first-timer's attempts. )

Blueberry Zucchini Bread

2009-07-18T08:51:00.000-07:00

Yet another way to use some zucchini: allrecipes.com

Meat Marinade

2009-07-17T14:24:00.000-07:00

A friend from church gave me this recipe and we had it a few nights ago on a pork roast cooked the the crockpot. We shredded up the pork and served in on buns. It was fantastic! I think I'll try it on BBQ chicken pieces next.

1 t. basil (I used a few fresh leaves, chopped up)
1 t. oregano
1/2 t. salt
1/2 t. pepper
1/4 t. minced garlic
2 T. soy sauce
1 T. oil
1 T. ketchup

Mix together in a small bowl and pour over meat. Marinade for about 30 minutes. Can be used for steak, chicken or pork, also may be doubled for a larger cut of meat.

Zucchini Dinner Pancakes

2009-07-15T18:48:00.000-07:00

I make these every zucchini season. The kids and I love them with butter for a quick and simple supper.

2 cups grated zucchini
½ -1 cup cheese
1 cup Bisquick or pancake mix
2 eggs (slightly beaten)

Lowry's Seasoning Salt (sprinkle on while cooking)

Mix all ingredients with enough milk or water to make pancake consistency batter. Cook at a lower temp and longer time than regular pancakes to let the zucc cook.

Tasty Kitchen

2009-07-14T18:20:00.001-07:00

Pioneer Woman has some great recipes -- I've loved everything I've tried. She just started an allrecipes.com style site called Tasty Kitchen. I signed up to be a member and am having fun looking through the recipes. Maybe I will even submit something soon. You can have friends on this site, so if any of you sign up, look for me under my user name, minus the underscore.

Almost Perfect Pastry

2009-07-08T13:25:00.000-07:00

I know I've shared this recipe on my blog awhile ago but thought I'd share it again here because it really is the Perfect Pie Crust!

Almost Perfect Pastry

3 cups sifted all-purpose flour
1/2 tsp salt (or more if desired)
3/4 cups vegetable oil
1/4 cup + 2 Tbsp of milk

Combine flour and salt. Add oil and milk and mix with a fork. Add a little more flour if too moist (I rarely have to). Divide into two balls. Roll between two 12 inch squares of waxed paper placed on a dampened counter so it won't slip. Roll to desired size and peel off the top paper and fit dough in pan. Finish pie with filling and top with second crust.

To bake crust for one crust pie preheat oven to 400 degrees and bake for 50 minutes in a 9 inch pie plate.

Seriously, it's so easy and tasty that you'll never even think about buying a pie crust again!

Calico Beans

2009-07-06T10:20:00.000-07:00

Make these for you next BBQ Potluck! They are practically a meal in themselves with the hamburger and bacon!

1 lb. hamburger
1 med onion, chopped
1/2 lb. bacon
1/2 c. ketchup
1 t. salt
1 t. mustard
1/2-3/4 c. brown sugar
2 t. vinegar
2 can2 pork-n-beans
1 can baked beans (I used the larger size)
1 can kidney beans
1 can black beans

Brown burger with onion, drain. Cook bacon til crisp, and crumble. Then add all ingredients (drain beans). Cook in crockpot (high 4 hours) or in a dish uncovered, 350 for 40 minutes.

Caramel-Chocolate Oat Squares

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

This is a recipe I've had for years, it comes from Quick Cooking Magazine. I pulled it out and made these to bring along on a recent camping trip. To me, they are the perfect cookie. And you make them in the microwave, so they are great for summer!

3/4 c. butter or marg.
1 1/4 c. flour
1 1/4 quick cooking oats (all I had was old fashioned oats and they worked fine)
3/4 cups brown sugar (I think I skimped a little on the sugar)
1/2 t. baking soda
1/4 t. salt
24 caramels
1/4 c. milk
1 c. choc. chips
1/2 c. chopped walnuts or pecans (optional)

In a microwave safe bowl heat butter for about 30 seconds til softened. Combine flour, oats, sugar, baking soda, and salt, stir in butter til combined. Set 1/3 of the mixture aside for topping. Press remaining mixture into a 8 in square microwavable dish (dough will be sticky, you may need to lick you fingers). Cook in microwave for 2-3 minutes til crust is raised and set. In another microwave safe dish melt caramels with milk stirring every 30 seconds, til smooth. Sprinkle chips and nuts over crust and pour caramel mixture over all. Sprinkle reserved oat topping and press down lightly (I just do teaspoon size globs and press down slightly). Microwave again for 3-4 minutes, rotating every minute til the caramel is bubbly. Cool before cutting.

Note: You may have to adjust the time in the microwave. Mine were a little on the "gooey" side, but I put them in the fridge for a while before cutting and they held together nicely and were oh, so yummy. You could probably bake them instead, if you wanted to, maybe 325 for 15-20 minutes?

Blackberry Crumb Bars

2009-06-12T20:17:00.000-07:00

"A perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping."

I don't eat much sugar these days, so I am always looking for "sweet" recipes to adapt. I got this from a magazine, but I changed it so much I will call it my own. You can read more about Stevia here.

Topping, mix together and refrigerate:

6 TBS melted butter

1 cup flour (half whole wheat and half white)

1/2 cup brown sugar

1/4 tsp. salt

Cake:

3/4 cup flour (half whole wheat and half white)

1 TBS wheat germ

1 TBS flax meal

1/2 tsp. baking powder

1 tsp. Stevia or Stevita powder

1/4 tsp. salt

Enough black berries (frozen okay) to cover top

1/2 tsp vanilla

2 eggs

1/2 cup butter, softened

Mix filling and spread into a 9x9 greased baking dish. Top with berries and crumb topping. Bake at 350 for 40 minutes. Cut into squares.

I'm thinking that some of the butter could be reduced with yogurt or apple sauce. What do you think?

Sweet Dessert Panini

2009-06-08T10:34:00.000-07:00

Another super healthy and delicious recipe from Paula Deen

Ingredients

1 cup Hazlenut spread (Nutella)
8 slices white bread
2 bananas, sliced lengthwise
16 marshmallows, cut in half
butter, softened
powdered sugar, for dusting
whipped cream, for garnish
chocolate sauce, for garnish

Directions

Preheat the grill to medium-low.

Heat hazelnut spread, so that it lightly coats the back of a spoon. (You can skip this step). Spread all slices of bread with a thin layer of hazelnut spread. Apply banana slices to 4 pieces of bread and marshmallows to the remaining 4 pieces. Take 1 slice of bread with banana, and 1 with marshmallows and press them together, making a sandwich. Repeat. Apply a light layer of butter to each side of the sandwiches.

Place each sandwich on the pre-heated grill for 2 minutes per side. Once cooked, cut each sandwich in half on the diagonal. Put sandwiches on individual plates, dust with powdered sugar, top with whipped cream and drizzle with chocolate sauce.

Skillet Spaghetti

2009-06-06T22:57:00.000-07:00

I just posted a recipe on my blog for one of my family's favorite meals. I don't always like regular spaghetti, but I love this dish. It is easy to have the ingredients on hand...and easy to prepare! You can find the recipe here.

Best Honey Wheat Bread

2009-06-02T13:02:00.000-07:00

It has been a while since anyone posted here. Must be all the sunshine! I just made some honey wheat bread that is so delicious. I got the recipe off my ciber friend, Michal's blog. I followed the substitutions mentioned at the bottom of the recipe and it turned out perfectly, the best I've ever made and my family agrees.

Mom's Whole Wheat Bread

3 cups warm water
1/2 cup vegetable or canola oil
1/2 cup honey
scant Tablespoon coarse kosher salt or 1/2 t. fine salt
6 cups whole wheat flour (I like white wheat flour best, from whole white wheat)

Mix ingredients in a stand mixer with a dough hook for 3 minutes.

Meanwhile, proof the yeast:
3/4 cup very warm water
3 Tablespoons yeast
1/2 teaspoon sugar
1/2 teaspoon ground ginger
When yeast is proofed, add to bread mixture along with:
2 cups whole wheat flour
2 cups white, all-purpose flour
Mix on low or medium to incorporate, then on high for 10 minutes, or until dough is smooth and elastic.

Turn out into bowl sprayed with cooking spray and allow to rise in a warm place for 25 minutes. Turn dough out onto a very lightly floured surface and separate into four loaves. Shape loaves and place in greased loaf pans. Allow to rise for 25 minutes more.

Bake in 350 oven for 25-30 minutes, until bread is golden brown. Remove from oven and from pans immediately. Rub or brush tops of the loaves with butter. Allow to cool on wire cooling rack. Freeze what you're not going to use today or tomorrow.

Variations: Substitute 1/4 cup of the oil with an equal amount of applesauce. Substitute 1/2 cup flour with equal amount ground flax seed, toasted wheat germ, or leftover oatmeal. Add 1/2 cup sunflower seeds with final 4 cups of flour (my kids don't love this version).

Quick Quiche

2009-05-04T12:48:00.000-07:00

I made this today for lunch and it was SO delicious. I made it with fresh spinach, sausage and swiss cheese. I also substituted baking mix for plain flour (as some reviews suggested).

Quick Quiche link

Burgers

2009-04-21T08:20:00.001-07:00

With the warmer weather comes more opportunities to break out the grill. We were in the mood for a nice juicy burgers yesterday so here is the recipe I use. It is very simple, but turned out yummy:

Ground Beef
1/2-1 packet onion soup mix (I buy onion soup mix in bulk and add about 2-3 T. per pounds of meat)
a couple shakes steak sauce (per pound of meat)

Mix it all together with your hands and form into nice big patties. Sprinkle with salt. Have your husband grill them to perfection and eat them outside with you favorite toppings. We love grilled onions and avocado!

What is your best basic burger recipe?? I'm curious.

Cinnamon Coffee Cake

2009-04-15T14:55:00.000-07:00

I am not an early morning kind of girl. I wish I could get up at the crack of dawn, but then I am too tired! Anyway, this recipe is very easy and FAST for a family that loves coffee cakes, but doesn't want to wait for a delicious one to bake for an hour. I got this basic recipe from my jr. high cooking class.

3/4 c. sugar
1/4 c. shortening
1 egg

Mix above ingredients and stir in:
1/2 c. milk

Sift in:
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Spread the batter in a greased and floured 9 inch square pan. Sprinkle 1/2 c. brown sugar mixed with 1 1/2 tsp. cinnamon on top of batter. Gradually swirl the topping into the cake. Bake at 375 degrees for 15- 20 minutes. (toothpick test)
Enjoy!

Orange Knots

2009-04-11T13:35:00.001-07:00

I'm making Orange Knots for Easter morning. I made them before, a few years ago, and couldn't find the recipe anywhere when I looked through my recipes. Their deliciousness remains in my husband's memory and he keeps asking for them. I finally found them at Rhodesbread.com. Here is the link: http://www.rhodesbread.com/recipes/view/2038

Resurection Cookies

2009-04-11T06:39:00.000-07:00

UPDATE:

I made them, and they turned out perfect. Nice and lumpy and hollow. As for the taste, I got mixed reviews from the pre-schoolers. The ones strictly into high sugar content were thrilled. Those with more discerning tastes said "I don't like these." Since the point was more object lesson than haute cuisine, I wasn't too concerned. Making them the night before was the best part. Benton had a great time. I used the egg as an opportunity to attempt to explain the Trinity as well. Shell, white, yolk = Father, Son, Spirit, but it's still an egg. The parts can work together or on their own, but they are still part of the egg.

I recently started teaching our church's preschool/kindergarten age Sunday school class. Ever since, I have been hunting for great, creative ideas for the kids so experience will be a memorable one (in a good way)! I have not tried this recipe yet, but I think it is a fantastic idea. What a great object lesson. It gets the kids involved in the process and gives them something to hold in their hand. The premise is this: the kids help with each step and at the end, you get a cookie as empty as the tomb on Easter Sunday. I don't know if they will be very tasty, but the lesson is great! I'll let you know how mine turn out, let me know how yours worked if you tried it.

You will need:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape
Bible

Instructions:
These are to be made the evening before Easter. Preheat oven to 300F.
*** (this is very important --- don't wait until you are half done with the recipe).
Place pecans in zipper baggy and let children beat them with the wooden spoon
to break into small pieces. Explain that after Jesus was arrested. He
was beaten by the Roman soldiers. Read: John 19:1-3

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross He was given vinegar
to drink. Read: John 19:28-30

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life
to give us life. Read: John 10:10&11

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest
into the bowl. Explain that this represents the salty tears shed by Jesus' followers,
and the bitterness of our own sin. Read: Luke 23:27

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the
sweetest part of the story is that Jesus died because He loves us. He wants us to
know and belong to Him. Read: Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white represents the purity in God's eyes of those whose sins
have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read: Matthew 27:57-60

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door.
Explain that Jesus' tomb was sealed. Read: Matthew 27:65-66

GO TO BED!

Explain that they may feel sad to leave the cookies in the oven overnight.
Jesus' followers were in despair when the tomb was sealed. Read: John 16:20&22

On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie. Notice the cracked
surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed
to find the tomb open and empty. Read: Matthew 28:1-9

BBQ Meatballs by PW

2009-03-30T11:24:00.000-07:00

I love to look at the Pioneer Woman's recipes. Every one I've tried turns out very delicious. The latest were meat balls. They were so tender and delicious! The sauce was also yummy, a step up from regular ketchup. I added a TBS. of Pampered Chef's Smokey BBQ Rub. I hope you try them. Follow this link.

*Because I was short on time, I skipped the freeze/flour/frying pan steps and just baked them. It was really quick and simple. I made mine smaller (about an 1 1/2 across) and they baked in 30 minutes.

Crispy Chicken Salad

2009-03-27T09:18:00.000-07:00

The Crispy Chicken Salad from Dairy Queen is a favorite meal that I crave every time of day. It is $5.39 in the restaurant, so I order it very, very rarely. Plus, I can barely handle the guilt when I make my family eat off the dollar menu just so we can afford my salad. I now make it at home and eat something similar enough to fool my taste buds about every other day. It is so good!

One head of lettuce, 75 cents, is enough for 4 generous portions
3 frozen chicken nuggets, baked and cut up (you'll never know they were once shaped like dinosaurs)
Grated cheddar cheese
Grated baby carrots
Bacon, cook an entire package and it will last for about 8 salads (keep what you don't use in the freezer), or use chopped ham
Hard boiled egg, chopped (the original doesn't have this, but I like the addition)
Grape tomatoes
Dressing of your choice

I tried to figure out the cost of one home made salad, but it proved too difficult since many of the items are very small portions of things I keep in the fridge anyway, like carrots. How do you figure the cost of 3 baby carrots? I need a 5th grader. Due to laziness and lack of math skills, I'm going to speculate that the salad costs less than $1.50 per portion.

In any event, my Crispy Chicken Salad is quite affordable, delicious, filling, and packed full of protein and veggies.

Whole Wheat Bread in a Bread Machine

2009-03-20T07:49:00.000-07:00

If you have a bread maker you'll want to check out my post at my personal blog. I've finally come up with a recipe that makes whole wheat bread taste soft and chewy like store bought bread! You can find the recipe here. Thanks!

Chicken & Corn Chili

2009-03-19T15:10:00.000-07:00

This is my first entry to this blog. I felt so honored when my friend, Lindsay, asked if I would like to contribute! This recipe is an easy crock pot one. The chicken breasts do not have to be thawed, and I usually add an extra one to the recipe to make a little more for leftovers. My only problem is remembering to start this recipe in the morning! (Note: I tried adding six chicken breasts to the original recipe for guests, but it tasted a little too chicken-y. I should have just doubled the whole recipe.)

4 skinless, boneless chicken breasts
1 16oz jar salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
salt/ pepper
1 can corn
1 can black beans

Place the chicken, salsa, and seasonings in a crock pot. Cook on low for 6-8 hours. Two hours before serving, shred the chicken with two forks and return to crock on low. Stir in the corn and beans, simmer until ready to serve.

Serve with cheese and sour cream.

Ginger Pear Bran Muffins

2009-03-17T12:59:00.000-07:00

A friend of mine brought these muffins to our Women's Bible Study and I fell in love and immediately asked her for the recipe. They are super healthy, too!

2 cups wheat bran

1 cup oat bran

1 cup whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

2/3 cup plain yogurt

1/3 cup canola oil (I used vegetable oil because that's what I had on hand)

2/3 cup honey

1 teaspoon vanilla extract (optional)

2 cups peeled & mashed very ripe pears (about 3 pears) or 2 15-oz cans of pears, drained and mashed + 1/3 cup of the pear syrup

1/2 cup finely chopped candied ginger, preferably uncrystallized (crystallized is fine)

Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan or line cups with paper liners .Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside.

Combine eggs, yogurt, canola oil, honey, and vanilla in a small bowl and mix well. Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.

Gently stir in the pears and candied ginger.

Generously fill muffin cups with batter. Bake until a toothpick inserted in the center comes out clean, about 25 to 28 minutes.

Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.

Store muffins in an airtight container for up to 3 days or freeze. Defrost muffins at room temperature, or in the microwave if you're really in a hurry.

_________________________________________

Trader Joes sells bags of uncrystallized candied ginger in their dried fruit section. I used crystallized ginger from the bulk section of Fred Meyer. I also used vanilla yogurt and omitted the vanilla extract.

Basic Muffins

2009-03-07T09:09:00.000-08:00

2 cups flour, okay to use 1 cups white, 3/4 cup whole wheat flour + 1/4 cup wheat germ

1 Tbs. baking powder

1/2 tsp. salt

2 Tbs. sugar for sweet muffins, 1 tsp. sugar for savory

1 egg slightly beaten

1 cup milk

1/4 cup melted butter

Preheat oven to 375. Grease 12 muffin cups. Mix dry ingredients and then add wet ingredients until just combined. Batter will not be smooth. Spoon into muffin cups and bake for 17-22 minutes.

Sweet additions: 1/2 cup dried fruit.

Savory additions: crumbled bacon or finely chopped ham and 1/3 cup cubed cheese. I also added a few additional spices like a touch of garlic powder, thyme, and 1/8 tsp. pepper. Perfect served along side soup.

I've baked this recipe both savory and sweet now, both time with whole wheat flour/white flour combo. The muffins are fluffy, healthy, and have a nutty-buttery taste. This is a super easy and fast snack.

Raisin Oatmeal Cookie

2009-02-24T15:07:00.000-08:00

I've been on kind of a kick lately with healthy eating and have been trying to find some good options for sweets for my family that contain fewer calories, and less sugar than the usual. I heard about a website from a friend called hungrygirl.com, in which they take a typical restaurant type foods and re-make them to a low-cal version.

This afternoon I tried the Raisin Oatmeal Cookie and I think they are pretty good. They have a nice cookie texture and are plenty sweet enough for me. The true test will be if my kids think they are just as tasty.

Note: I did make a few modifications to the recipe. I used craisins instead of raisins (just what I had on hand). I doubled the recipe to get 12 cookies (it actually ended up making 14). I used 1 packet of stevia sweetener in place of the splenda. And I used real butter, and 1 egg, instead of the butter substitute and egg beaters. This probably does up the calories a bit, but still, better than some alternatives.

Check out the website for tons of great recipe makeovers!

Granola

2009-02-14T08:59:00.001-08:00

Yesterday I woke up thinking, "I must have granola!" Unfortunately I didn't have any granola, so I ate Cheerios and spent the day finding a recipe and going grocery shopping. Granola isn't a quick to make (takes about an hour in the oven), but it is great to have on hand for nutritious breakfasts and snacks. This recipe has wheat germ, flax meal, sunflower seeds, slivered almonds, a little sugar and honey. The smell in the house last night was intoxicating and it was everything I hoped for when I ate it for break fast this morning. I'd love to see other recipes, so please share if you have a favorite granola recipe.

Granola

Easy Pesto Chicken with Angel Hair Pasta

2009-02-11T09:46:00.000-08:00

This is a family favorite. My 6 year old is really into Dr. Seuss right now so he loves the idea of "green chicken". I love this recipe because it's so easy and has lots of flavor. Plus the leftovers taste great cold in a salad--yum!

Ingredients:

4 boneless skinless chicken breasts
1 container of pesto (or make your own)
2 plum tomatoes
1 box angel hair pasta

Directions:

Preheat oven to 450. In a glass baking dish (I used my 8x8 pyrex) pour about 1/3 of the pesto. Lay chicken flat on top of the pesto. Pour remaining pesto over the chicken. Bake for 30 to 35 minutes. Slice tomatoes into thin slices and place them on top of the chicken for the last 5 minutes. You can also sprinkle a little parmesan cheese on top if desired. Serve over cooked angel hair pasta.

Enchilada Casserole (again)

2009-02-03T12:35:00.001-08:00

My MOPS group recently did a meeting on cooking. We had 2 cooking demos and one was for this Enchilada Casserole submitted by Kelleigh here on Food Love. I was inspired to try the recipe at home and my family loves it. I've now tried it with beef as stated in the recipe and chicken (about 2 cups cooked and cubed). This is hearty and delicious and could not be faster to make. I may never spend hours on the "real" enchiladas again.

Buttery Soft Pretzels

2009-01-18T20:40:00.000-08:00

My kids love those soft pretzels from Auntie Anne's at the mall (so do I!) and these are just as good, and fun to make. Go to allrecipes.com and type in Buttery Soft Pretzels for the recipe.

8th grade home-ec biscuits

2009-01-07T13:24:00.000-08:00

As the title implies I learned this recipe and have been making these biscuits since the 8th grade. The recipe is now just in my head, so forgive me if you like preciseness.

BISCUITS

Stir together in med. sized bowl:
2 C. flour
4 t. baking powder
1 t. salt

Cut in:
1/3-1/2 C. room temp butter til incorporated and crumbly

Pour in 3/4 C. milk. I pour slowly while stirring with a fork only about 10-12 stirs just until flour mixture is moistened and come together (may need a tad more milk if it seems very dry). Dump on floured surface and roll out to 1/2 inch thickness. (Or if you are short on time just plop big spoonfuls on baking tray for drop biscuits.) Cut out biscuits and bake at 400 for 10 minutes. They are done when light golden. We serve them along side dinner with butter and strawberry jam.

Garlic Cheddar Variation: substitute 1 t. garlic salt for salt and stir in 1/2 cup shredded cheddar cheese before adding milk. I bake these as drop biscuits in muffin tins and brush with a little melted butter and sprinkle with more garlic salt (if desired) when they come out of the oven. They are almost as good as Red Lobster :)

Chocolate Chip Peanut Butter Bars

2009-01-05T15:39:00.000-08:00

I am posting this recipe from Lindsay again because I make it ALL the time. My kids love it and so do I with a cup of tea and just a small dollop of ice cream on the side ;). -- Alysun

So for I have made these twice in one week. My kids and husband love them, they couldn't tell they were "healthy". According to my standards, they are pretty healthy....for a cookie.

1/2 c. butter, softened
1/3 c. sugar
1/2 c. brown sugar
1 egg
1/3 c. peanut butter
1/2 t. vanilla
1/4 c. flour
1/2 c. whole-wheat flour
1/4 c. wheat germ (I do about 1/8 c. wheat germ and 1/8 c. flax seed)
1 c. rolled oats
1/2 t. baking soda
1/4 t. salt
1 package (6 oz.) semi-sweet choc chips ( 1/2 a bag)

Preheat oven to 350. Beat butter with sugars til smooth. Add egg, pb, and vanilla until well blended. Add flours, wheat germ, oats, soda and salt. Beat into butter mixture. Add choc chips. Spread dough evenly into a buttered 8-inch baking pan. Bake until light golden brown, about 25 minutes. Cool for 10 minutes. Cut into squares.

Trust me...they are yummy!!!

(This came from the October 2006 issue of Sunset)

Almond Roca Brittle

2008-12-23T13:31:00.000-08:00

From my mom-in-law, Judi.

This is a Christmas staple for my husband's family and I finally got the recipe and made it myself. It takes a lot of hard stirring, but it SO worth the work.

Melt together:

1 cup butter

1 1/2 cups sugar

1 T. corn syrup

3 T. water

Stir together until bubbly, thick, light carmel colored and 300 degrees (with a candy thermometer). Immediately spread in a 13" sheet pan (I lined my pan with a Silpat and it worked really well). Top with melted chocolate, about 1/2 cup, and sprinkle wet chocolate with 1 cup finally chopped almonds. Break into snack sized pieces and then try to restrain yourself from eating all of it in one sitting.

Marshmallow Cookies

2008-12-14T18:24:00.000-08:00

Now, before you make assumptions based on the name of these cookies...let me tell you, I am not a huge marshmallow fan, but these cookies are to die for. They remind me of those cookies a place in the mall used to make...The Cookie Connection, was it? Anyhow, they take a little work, but are well worth the yummy, chocolate, melt-in-your-mouth, sugary, sweetness.

1/2 C. shortening
1 C. sugar
2 eggs
1 3/4 C. flour
1 t. baking soda
1/4 t. salt
1/2 C. cocoa
1 t. vanilla
1 t. butter flavoring (I didn't have this so I used twice the amount of vanilla)
21 large marshmallows cut in 1/2.

Beat shortening at medium speed until fluffy. Add sugar, beat well. Add eggs, one at a time. Combine flour, baking soda and salt and add to shortening mixture. Mix well. Stir in vanilla and butter flavoring. Dough will be stiff and very sticky. Cover and chill at least 1 hour. Shape into small 1 inch balls (I just plopped small teaspoons full of dough since it was too sticky to roll into balls and they turned out fine). Bake on greased cookie sheet (or silpat) for 7 minutes at 350. Pull out of the oven and place 1/2 marshmallow on top of each cookie, press down a little. Return to the oven for 2 more minutes. Cool on wire rack and spread with warm frosting.

Frosting:

1/2 C. chocolate chips
1/4 C. milk
2 T. butter
2 C. powdered sugar
Combine first 3 ingredients in a saucepan and cook over low heat stirring constantly until melted. Add powdered sugar and beat til smooth. Spread over cookies.

Prepare yourself for a sugar high.

Turkey Tetrazzini

2008-12-07T19:50:00.000-08:00

America's Test Kitchen recipes never disappoint - - they often take forever and a day to prepare, but they are delicious. One recipe I really like for a quick, hearty dinner is their Turkey Tetrazzini. It's almost as simple as one of those boxed dinners like Pasta Roni and this is much cheaper and better for you.

Turkey Tetrazzini
2 tbs. butter
1/2 onion finely chopped
3 cups egg noodles
2 cups low sodium chicken broth (I used water and chicken base/boulion)
1 cup whole milk
1 cup peas
2 cups chopped cooked turkey, chicken, ham, or tuna

Saute onion in butter about 5 minutes and add the noodles and liquid. Simmer uncovered, stirring occasionally about 10 minutes. Add turkey, chicken, ham, or tuna and peas. Heat an additional 5 minutes more.

*The original recipe calls for button mushrooms sauted with the onion and then removed from the pan.

Irish Bread

2008-12-02T07:47:00.000-08:00

This recipe was given to me by my friend, Patty, from church and I am loving the ease of this bread. It is a great looking bread too and is tender and moist, even the second day.

4 cups flour

dash of salt

2 tsp baking pwder

1 tsp baking soda

2 cups buttermilk

1/2 stick of butter (1/4 cup)

1/2 cup of sugar

approx 1 cup of raisins

1 beaten egg

Mix dry ingredients, then work in butter. Add raisins. Beat egg with buttermilk and add to dry ingredients. Bake at 375 degrees for 10 min and then 350 degrees for 40-50 minutes (I usually just set the oven to 375 and then when I put the bread in I just turn it down to 350 and bake for 50 minutes and check it to see if it needs to go any longer). These fit into small to medium loaf pans. My mom often makes 1 and a half of the recipe and makes 2 larger loaves or puts it into a round tube pan.

Pumkin Muffins

2008-11-15T09:52:00.000-08:00

I don't know about you, but I just can't get enough pumpkin this time of year. I spotted this recipe on an old friend's blog and had to try it. (She got it from someone who got it from a restaurant in Disneyland--so it must be good). They were fantastic. I was fresh out of cream cheese (or rather, out of fresh cream cheese), so I made them plain. They are totally addictive. I don't know if anyone could resist them with the icing. I also skipped the raisins. It just seemed weird to me. Let me know how it turns out if you try the raisins. The leftovers (yeah right) freeze great too.

Pumpkin Muffins with Cream Cheese Icing

Pumpkin Muffins:
2 cups pumpkin purée (canned)
1½ cups granulated sugar
3 large eggs
¾ cup canola oil
1½ tsp. vanilla extract
1 cup all-purpose flour
¾ tsp. salt
1½ tsp. baking powder
¾ tsp. baking soda
¾ tsp. cinnamon
¾ tsp. ground cloves
¼ tsp. ground nutmeg
½ cup raisins

Preheat oven to 325ºF.
In a large mixing bowl, whisk together pumpkin, sugar, eggs, oil and vanilla until well blended.
Sift together flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg over the pumpkin mixture and whisk until just blended. Over mixing may result in less tender muffins.
Fold in the raisins until consistently distributed.
Portion mixture into muffin pans and bake at 325ºF for 25 minutes.
Insert a toothpick into center of muffin and remove. If toothpick is clean, the muffins are ready. If not, allow muffins to cook an additional 1-2 minutes or until toothpick is clean.
Allow muffins to cool for 30–60 minutes.

Cream Cheese Icing:
1 cup unsalted butter
1½ cups cream cheese
1 tsp. vanilla extract
2 cups powdered sugar
½ tsp. cinnamon

Allow cream cheese and butter to soften at room temperature for about an hour.
Mix cream cheese and butter together until smooth.
Add vanilla extract, powdered sugar and cinnamon, and mix until well blended.
Remove from mixer, and cover and refrigerate until needed.
Fill a pastry bag fitted with a star tip with icing.
Poke a hole into the center of each cooled muffin and squeeze icing directly into the middle of the muffin, finishing with a rosette on the top.

Pumpkin Milk Shake

2008-11-12T08:24:00.001-08:00

I really love Pumpkin Milk Shakes this time of year. In my area, Arctic Circle and Burgerville serve them and they are delicious. It's been a long time, but I think I like Burgerville's better, but it is $4.50 and who can afford that?

I attempted my own homemade version last night and it was really good. Even my hubby enjoyed it, saying it was a good substitute for th pumpkin pie that he's been requesting. I decided to share it with you, to save you $4.50 and my version is lower in fat/calories as well.

Put in blender equal parts pumpkin and vanilla ice cream (double churned) with a splash of lowfat milk, a pinch of salt, a little sugar (depending on your proportions), and generous spices, either pumpkin pie spice or cinnamon and nutmeg (I did 1/2 tsp. cinnamon and 1/8 tsp. nutmeg). Blend until the right consistency, adding milk as necessary. Enjoy.

Two Soups

2008-10-20T17:47:00.000-07:00

Fall is here and my crock put has been put to some serious use lately. Here are two of our families favorite soup recipes:

Blessing Soup

2 C. dried white beans
2 qts. water or chicken broth or a combination
1 C. diced ham or a ham bone
1 small onion, diced
1/2 C. red bell pepper, diced
1/2 C. celery, diced
2 carrots, peeled and chopped
1 can stewed tomatoes
1 garlic clove
2 T. lemon juice
salt and pepper to taste

Put all in slow cooker, high 4-5 hours, low 8-10 hours.

Chile Con Pollo

3-4 chicken breasts
1 jar salsa
2 cans great northern beans (with liquid)
1 can black beans (drained)
1 can corn (optional)
1 can diced tomatoes
1 can tomato soup
1 can water
2 t. cumin (or more, to taste)

Cook all in a crock pot for 6-8 hours on low. Shred chicken with two forks (I usually cut it into chunks before putting it in the crock pot, to save this step). Top with shredded cheese, sour cream and tortilla chips.

Cruchy-Top Pumpkin Cheesecake

2008-10-15T19:07:00.000-07:00

I tried this the other day for company and it was a hit. Thanksgiving for us Canadians has now come and gone but with American Thanksgiving still around the corner, maybe this recipe will come in handy. It combined two of my favorite things...pie and cheesecake.

Servings: 12

Ingredients:

1 cup (250 mL) gingersnap cookie crumbs (about 9 large cookies)
1/2 cup (125 mL) finely chopped pecans
1/4 cup (50 mL) butter, melted
2 Pkg (each 8 oz/250 g) cream cheese, softened
3/4 cup (175 mL) granulated sugar
3 eggs
1/2 cup (125 mL) sour cream
1-1/2 cups (375 mL) pumpkin purée
1 tsp (5 mL) each cinnamon and vanilla
1/2 tsp (2 mL) each ground ginger and nutmeg
Pinch ground cloves
1/3 cup (75 mL) packed brown sugar (for decorative top)

Preparation:
1. Grease 9-inch (2.5 L) springform pan; line side with waxed or parchment paper. Centre pan on square of heavy-duty foil; press to side of pan.

2. In bowl, combine cookie crumbs, pecans and butter; press evenly over bottom of pan. Bake in centre of 350F (180C) oven for 10 minutes or until firm to the touch. Let cool on rack.

3. Meanwhile, in large bowl, beat cream cheese with granulated sugar until smooth. Beat in eggs, 1 at a time; beat in sour cream. Beat in pumpkin, cinnamon, vanilla, ginger, nutmeg and cloves; pour over crust smoothing top.

4. Place pan in roasting pan; pour in enough hot water to come 1 inch (2.5 cm) up sides of pans. Bake in centre of 350F (180C) oven for about 50 minutes or until edge is puffed and centre is just set.

5. Turn oven off; let cool in water bath in oven, with door closed, for 1 hour. Remove pan from water. Remove foil; let cool completely in pan on rack. Cover and refrigerate for at least 4 hours or until chilled, or for up to 24 hours. Score into 12 servings.

To get the fancy crunchy top...On greased foil-lined baking sheet, trace 9-inch (23 cm) circle; with spatula, spread brown sugar evenly over circle.

6. With oven door ajar and watching closely, broil sugar for 2 to 3 minutes or until bubbling and starting to darken, rotating pan to melt evenly. With greased knife, immediately cut into 12 triangles; let harden. To serve, break along cuts; with tips at centre, stand long edge of each at 45-degree angle on scored lines.

White Bean Stew & Greens

2008-10-07T12:09:00.000-07:00

We tried this recipe from Family Circle Magazine last night. Everyone really liked it, even my picky 5 year old.

Ingredients:

4 slices bacon, cut crosswise into 1/2 inch pieces*
1 small onion, chopped
2 cans (15.5 oz) cannelini beans, drained and rinsed.
1 teaspoon fresh chopped rosemary
1 cup low sodium chicken broth
1 bunch kale, rinsed, trimmed and cut into 1 inch pieces (about 7 cups)
1/8 teaspoon each salt and black pepper

Directions:

Cook bacon in a Dutch oven** over medium heat for 6 minutes or until crips; remove with a slotted spoon and set aside.

Add onion to pot and cook for 5 minutes or until softened. Stir in beans and rosemary and cook 1 minute. Add broth to pot; bring to simmer.

Stir kale into beans in pot and cover; cook 5 minutes. Remove cover and stir kale until wilted. Stir in reserved bacon, salt and pepper. Serve immediately.

_________________________
*For the bacon we just had our grocery store butcher wrap up 4 slices of bacon instead of buying a whole big package. It cost only 73 cents.

** I don't have a Dutch oven so I just used a stock pot and it worked out great.

Teriyaki Beef stirfry

2008-09-22T20:40:00.000-07:00

Another recipe tried and taken from allrecipes.com. The actual recipe was for chicken, but I used it for a beef stirfry and I loved it. (My husband and children are not into stirfrys, so all the more for me to eat today for leftovers).

INGREDIENTS:
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black
pepper

Beef or chicken

Assorted stirfry veggies

DIRECTIONS:
1.In a small bowl, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. (I added about 1/4 cup of water instead of the 1TBS). Set aside.

2. Stirfry up your meat and veggies in a bit of hot oil.

3. When they are almost finished cooking, add the sauce, stir and simmer for 5 minutes. Serve with rice or chow mein noodles.

Picnic Chicken Pita's

2008-09-18T08:44:00.000-07:00

I made some Pita Bread yesterday and filled it with this filling. More of a summertime food, (great to take on a picnic and assemble pita's on the spot) but still good anytime!

1 pkg. frozen broccoli florets, cooked and drained (I used fresh broccoli, steamed)
2 cups cooked and cubed chicken
1 cup shredded cheddar cheese
1 med tomato, chopped
1/4 cup mayo
2 T. prepared mustard
1/2 t. salt (or to taste)
1/8 t. pepper
4 bacon strips, cooked and crumbled
4 pita breads, halved

In a large bowl combine the broccoli, chicken, crumbled bacon, cheese and tomato. In a small bowl combine mayo, mustard, salt and pepper. Pour over broccoli mixture and toss to coat. Spoon into pitas and enjoy!

Amazing Chicken

2008-09-14T18:14:00.001-07:00

I found this on Allrecipes.com a few days ago and the simplicity of it was enough for me to try it. We had it tonight for supper (my fingers are still greasy as I type). And yes, it was amazing. Probably the best chicken I have cooked as far back as I can remember (which probably isn't that far). Yes, it is full of fat, but it is baked, not fried so that was fine with me (and yes, I can also rationalize chocolate and ice cream any time of the day). So here it is:

INGREDIENTS
4 skinless, boneless chicken breast halves
1/2 cup mayonnaise
2 cups Italian seasoned bread crumbs

DIRECTIONS
Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish.
Coat chicken breasts on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan.
Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.

Pork

2008-08-26T13:44:00.000-07:00

I bought some pork loins at the store with the intention of making BBQed pulled pork. I do this all the time and just cook the meat until it is tender, pull it apart with a fork and then slather it in Cattleman's. It is delicious. But this time, I tried a new combination of ingredients when I cooked the meat and it was really tasty even before the BBQ sauce. I decided to just cut it up and serve it with mashed potatoes and gravy as is and share this strange, but good recipe with you.

Cast of characters: salt, pepper, beef bullion, A1, and Lawry's. Not pictured: 1 onion and a splash of Worcestershire sauce.

I salted and peppered the meat and then browned it in hot oil. Then I put it in the crock-pot and added a few shakes of Laury's, a splash of Worcestershire, a TBS. of beef bullion, an onion in big chunks (to remove later -- my family thinks they don't like onions) and then I doused the top with A1 (about 1/4 cup). I added 2 cups of water and put the crock-pot on high for 5 hours or so. It started to smell good and I turned it down to low for a few more hours.

It was at the smelling-good point I decided to take it out and cut it on a cutting board and finish cooking it on the stove (I needed to speed things up). I simmered it on low for about 20 minutes as I made the mashed potatoes and gravy, took little bits now and then and made groaning noises as I enjoyed the salty, smokey, and rich flavor. It was so tender and delicious.

Next time I will try this list of ingredients with beef because I liked it so much.

Ode to Zucchini

2008-08-24T17:25:00.000-07:00

It's that time again ladies. What to do with all that zucchini? Gosh - I don't even have a garden this year and it's still coming out my ears. I LOVE this squash (can I say that?). In the past weeks I've eaten zucchini sandwiches, feta and zucchini fritters and of course zucchini bread. My recipe for Zucchini Bread comes from "More with Less" by Dorris Janzen Longacre. This recipe book is really a good investment if you don't already have it.

Zucchini Bread

Preheat to 350.

Combine:
3 eggs
3/4 cup sugar
1 cup vegetable oil (I used half vegi oil, half applesauce)
2 C raw, peeled and grated zucchini
1 tablespoon vanilla

Sift:
3 C flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon (I used 2)

Add to zucchini mixture and stir until blended
Pour into two loaf pans and bake for 1 hour.

Grandma's Best Brownies

2008-08-19T14:21:00.000-07:00

Here is a recipe from my MIL for a rich, fudge like brownie. Definitely not low fat. In fact if you are doing Weight Watchers, just looking at one of these brownies is 5 points. You can mix everything in the sauce pan for easy clean up.

14 TBS butter divided
4oz unsweetened chocolate, chopped
1.5 Cups granulated sugar
2 1/4 tsp vanilla, divided
2 large eggs
1 cup flour
1/4 cup chopped walnuts, optional

2 1/4 cups confectioner's sugar
1/2 cup unsweetened cocoa powder
3-4 TBS milk

Grease 8" square baking pan
In a large heavy saucepan over low heat, melt 8 TBS butter and the chocolate, stirring constantly. Remove from heat and stir in granulated sugar, 2 tsp vanilla and eggs. Blend in flour and walnuts.

Spread in pan and bake until brownies just start to pull from sides of pan 18-20 minutes
To prepare frosting: In medium bowl with electric mixer, beat remaining butter and vanilla until creamy. Gradually add confectioner's sugar and cocoa, alternating with milk, beating well after each addition until frosting is smooth and fluffy.
Frost brownies when cool, and then gobble them up in one sitting....or share with some friends.

Dragon Steak Sandwiches

2008-08-15T08:10:00.000-07:00

Actually, the recipe is called Marlboro Man's Favorite Sandwich, and I hijacked it from Pioneer Woman. My husband is automatically inclined to dislike anything that is someone else's favorite, so it was with much coercion that I finally got him to try this sandwich. But there is something irresistible to a man about the combination of beef, onions, Worcestershire and Tabasco. I've made it a couple of times now and I keep getting the same reaction: "Oh! It's so good! Yum! Pass the hot sauce. Quit calling it Marlboro Man's sandwich. It just sounds wrong."

So we had to rename it in order to keep it on the menu. Steak and Onion sandwich seemed so boring. Then along came Soren with the answer to our delima. Soren is the 4-year-old son of a friend of ours. While preparing this particular meal one afternoon during a recent camping trip, I overheard this conversation between Soren and another adult in the group:

S: You don't kill loving dragons. Only the mean ones.

A: What happens when you kill a mean dragon?

S: They turn into dragon steak.

A: Dragon steak? Is that good?

S: No. It's spicy because dragons have fire in their mouths.

A: You don't like spicy dragon steak?

S: No. I don't like dragon steak. It's too spicy. Uncle Paul* likes it!

*Uncle Paul is my husband. His fondness for things that scorch the mouths of the average person is apparently legendary.

Thus Marlboro Man's Favorite Sandwich/Steak and Onion sandwich was re-named yet again, the Dragon Steak Sandwich.

The beauty of this recipe is that it can be adjusted to your own spicy (or not) preference. I make it to my taste, which is very mild, and serve it to my husband with a bottle of Tabasco. It's also super easy, and you can make the filling and freeze it. Just add a little water when you defrost it so it stays nice and saucy. Enjoy!

Dragon Steak Sandwiches (as it appears on the Pioneer Woman's blog)

Homemade Black Berry Ice Cream

2008-08-12T13:59:00.001-07:00

1 1/4 cup cream

1 1/4 cup whole milk

1 cup sugar, divided

6 egg yolks

1 tsp vanilla

3 cups fresh blackberries

Warm cream, whole milk and 1/4 cup sugar on the stove until steaming, but not simmering. Whisk egg yolks and 1/4 cup sugar on a separate bowl. Temper the egg yolks by whisking in 1 cup of the cream mixture into the eggs, then add all the eggs to the cream in the pan. Whisk until the mixture is almost to a simmer, about 180 degrees. Strain through a fine mesh strainer (optional) and cover with plastic wrap and refrigerate for 2 hours.

Wash the blackberries and then heat on the stove with 1/2 cup sugar until the berries release their juices about 5 minutes. Strain through a fine mesh strainer and discard pulp. You should have about 1 cup of berry juice. Add to the custard mixture with vanilla and a pinch of salt.

Follow the directions on your ice cream maker. For harder ice cream, America's Test Kitchen suggests freezing for 3 more hours, but who can wait that long? This is really delicious and I used 2 cups cream and 1/2 cup 2% milk because I didn't have whole milk. It worked and was eaten up without complaint. :)

Couscous Salad with pork or chicken

2008-08-11T15:33:00.001-07:00

My mother-in-law made this salad while we were visiting and it is so yummy. I couldn't seem to get enough of it!

1 cup uncooked couscous
2 cups shredded cooked pork or chicken (she used chicken)
1 cup coarsely chopped, seeded, unpeeled, cucumber
1/2 cup shredded carrots
1/2 cup thinly sliced radishes
1-2 chopped green onions

You have an option of dressings:

Sweet and sour dressing: (this is the one my mil used)
1/2 t. salt
2 T. sugar
1/2 packet oriental seasoning from ramen noodles
1/3 cup olive oil
1/3 cup rice vinegar or lemon juice

Curry dressing: (this one sounded good to me to, I like curry)
1/3 cup olive oil
1/3 cup lemon juice
1/4 t. salt
1/4 t. cumin
1/4 t. curry
pepper to taste

Cook couscous according to package directions. Cool 20 minutes. In a large bowl combine salad ingredients, couscous, chicken or pork, and toss. Combine dressing ingredients in a jar and shake to mix well. Pour dressing over salad and toss to combine. Store in refridge. Keeps for a couple days.

2008-07-28T15:08:00.001-07:00

Hello cooks. We have a new member and her name is Jacqui. I am sure she will write a bio soon to add to the side bar... ehhm. A few of us already know Jacqui from MOPS and know she is a fantastic cook. Read 3 of Jacqui's recipes posted below. Thanks for joining us!

If you are reading this blog and secretly wish you were part of our elite group of semi-pro chefs (OK, mommy cooks), please email me, Alysun. I'll see what I can do. Our screening process can be quite intense.

And remember Members, please LABEL your posts so we can find the great recipes again.

Mocha Mousse Pie

2008-07-28T14:20:00.000-07:00

This is the pie that Doc, my husband makes and it is gone in no time. (He is the baker in the family). I don't care for it since I don't like the taste of coffee. But if you like mocha, you will like this pie.

Plan ahead…needs to chill

1-1/2 cups semisweet chocolate chips, melted and slightly cooled

2 cups whipping cream

2 tablespoons instant coffee granules

2 tablespoons sugar

1 teaspoon vanilla extract

1 chocolate crumb or graham cracker crust (9 inches)

Chocolate shavings (on top), optional

In a large microwave-safe bowl, melt chocolate chips; set aside to cool. In
a mixing bowl, beat cream, coffee granules, sugar and vanilla on low until
coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside
1-1/2 cups to topping. Gradually fold remaining cream mixture into a cooled
chocolate until well blended. Pour into pie crust. Spread with reserved cream
mixture. Refrigerate for 3 hours. Garnish with chocolate shavings if desired.
Store in the refrigerator. Yield: 6-8 servings.

Spinach Aritchoke Dip

2008-07-28T14:16:00.000-07:00

This recipe comes from allrecipes.com, with my modifications. Serve with french bread or tortilla chips.

INGREDIENTS:
· 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
· 1 (14 ounce) can artichoke hearts, drained and chopped
· 3 cloves garlic, minced
· 1/2 cup mayonnaise
· 1 (8 ounce) package cream cheese, softened
· 1 cup sour cream
· 2 tablespoons lemon juice
· 1 cup grated Parmesan cheese
· Extra parmesan cheese for the top
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
2. In a medium bowl, mix together the cream cheese, sour cream mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. Add extra cheese on top
3. Bake covered for 30 minutes. Remove the cover, and let the dish bake uncovered for 5-10 more minutes, or until the surface is lightly browned and cheese is browned.

Baked Moroccan Chicken and Cous Cous

2008-07-28T14:10:00.000-07:00

This is my first post-thanks for letting me play with you all. This recipe was made for my by my friend Rebecca after I had Jeremy. I could not get enough of it. My husband does not enjoy the raisins but I do. It is a different take on chicken and it already comes with a side dish-cous cous.

Prep: 20 min Cook: 35 min
1 tsp each ground cumin and coriander
¾ tsp salt
½ tsp each ground ginger, cinnamon, pepper
4 skinless boneless chicken breasts
2 tsp olive oil
1 small onion finely chopped
3 cloves garlic, minced
1 cup cous cous
1 ½ cup boiling water
½ cup chopped cilantro or parsley
¼ cup each chopped dates and raisins
2 T lemon juice

In small bowl, combine the cumin, coriander, ½ tsp salt, ginger, cinnamon and pepper. Rub the spice mixture onto the chicken.
Preheat oven to 375 degrees. In a large non stick skillet, heat the oil over moderate heat. Add chicken and cook for 5 minutes each side. Transfer chicken to a plate
Add the onion and garlic to the pan and sauté for 5 min. Add the cous cous, boiling water and remaining ¼ tsp salt. Stir, cover, remove from heat, and let stand for 5 min. With a fork, gently stir in cilantro and dates/raisins.Put cous cous mixture in bottom of greased 9”x13” baking dish. Place chicken on top. Sprinkle lemon juice on chicken. Cover with foil and bake for 10 min. Uncover and bake for 10 min more, or until chicken is cooked through

Chocloate Chunk Espresso Cookies

2008-07-25T19:21:00.000-07:00

Looking for the best chocolate chip cookie ever? Look no further! I found this recipe on a friend of a friend's blog. They are a delicious, rich and chewy cookies. You don't even need to be a coffee lover (like me) to enjoy them. The instant coffee just helps to enhance the chocolatey-ness :)

3/4 cup butter
2 T. instant coffee granules
2 cups plus 2 T. flour
1/2 t. baking soda
1/2 t. salt
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
1 package choc chips or chunks
1 cup chopped walnuts or pecans, optional

Combine butter and coffee granules in a small saucepan and cook over med-low heat til butter melts and granules dissolve, stirring occasionally. Remove from heat and cool at room temp (don't let butter re-solidify).

Combine flour, baking soda, and salt; set aside.

Combine butter mixture, sugars, egg and egg yolk, and beat at med speed until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in chocolate chips and nuts.

Drop by heaping tablespoonful 2 inches apart onto ungreased cookie sheets. Bake at 325 for 12ish minutes (my oven takes about 10 min). Cool slightly then remove to wire racks to cool completely. Or enjoy one warm with a tall glass of milk....mmmmm.

Super Simple Onion Rings *****

2008-07-25T08:21:00.001-07:00

I made onion rings from Sweet Walla Walla Onions last evening for dinner. I was fresh out of flat beer (the usual needed ingredient for the fritter batter), so I looked on allrecipes.com for some ideas. I came up with this recipe. The reviewers gave it 5 stars, but I was still skeptical. How could pancake mix really deliver a great onion ring? Well, it did. They were fantastic! I added a little Laury's seasoning salt to the batter and then salt at the end. I also give this recipe 5 stars!

Cheesy Potato Salad

2008-07-19T21:15:00.000-07:00

Found this on allrecipes, modified it a bit, and made it for a potluck. It was a hit!

2 1/2 lbs red potatoes (I used about 5 large Yukon golds cause that's all I had)
1 cup sour cream
1/2 cup mayo
1/2 bunch green onions, chopped (I used 4)
1 cup shredded cheddar cheese
2 (or more) slices bacon, cooked and crumbled

Place the potatoes in a pot and fill with water to cover. Bring to a boil and cook until easily pierced with a fork (10-20 minutes depending on the size of your potatoes). Drain and set aside to cool.

In a large bowl mix together the sour cream, mayo, half the onions and half the cheese. Gently stir in cooled and cubed potatoes. Season to taste with salt and pepper. Top with remaining cheese, onions and crumbled bacon.

Blueberry Cheesecake Bars

2008-07-12T08:04:00.000-07:00

I recently ended up with more blueberries than I knew what to do with and a potluck to go to. I went on a quest to find a delicious, portable dessert that was somewhat not hugely fattening. I found this recipe on the Kraft web site. They were a little melty, but I don't think I cooked them quite long enough. The ones I kept in the fridge turned out perfect even though they weren't quite firm at room temperature. As for the not hugely fattening part, that didn't work out so good. At 190 calories and 11g of fat per serving (5 points), they are certainly not good for you. However, if you use Nefchatel cheese instead, you save 10 calories and 3g of fat. Grandad ate 4 of them--he's trying to gain weight--and my sister commanded me to post the recipe. Meanwhile, I still have more blueberries than I know what to do with. Any suggestions? (I already have plenty in the freezer).

Ingredients

6 Tbsp. butter, melted

2 cups HONEY MAID Graham Cracker Crumbs

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

2 eggs

1 tsp. vanilla

1 jar (10 oz.) blueberry jam or preserves*

1 cup blueberries

PREHEAT oven to 350°F. Mix butter and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.

BEAT cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir jam in jar until softened; spread evenly onto crust. Sprinkle with blueberries; top evenly with the cream cheese mixture.

BAKE 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.

* I made my own spread instead of buying jam. I cooked 2 cups of blueberries and 1/2 cup sugar over medium-high heat until they were nice and juicy (mash them up a little with a potato masher if you like). Then I mixed about a tablespoon of cornstarch in about 2 tablespoons of cold water. I added it to the bubbling blueberries until it was nice and thick, then spread it on the crust. I completed this step right after making the crust and kept it in the fridge until the topping was ready.

Chicken Carrot Cakes

2008-07-08T21:07:00.000-07:00

Sound disgusting? This was my way of using up the baby food I made for my 9 1/2 month old who now refuses to eat from a spoon. I've been concerned because the only thing she's eating is bread and more bread, oh and some graham crackers. She spits out any veggie or fruit I try to feed her.

My idea was to make a bread-like food she could pick up with her hands that had all the nutrients she was getting from baby food puree. I couldn't find a recipe, so I improvised with some cheese muffins.

To 1 1/2 cup chicken and carrot puree, I added:

1 cup whole wheat flour

1 1/2 tsp baking powder

1 egg

2 TBS butter

1/2 cup cheese

+ milk until the desired consistency was reached (about 1/4 cup)

I baked the batter in mini muffin tins in a 400 degree oven for 15 minutes. The texture on these things is strange -- like a very moist, cake-like bread. I tasted one myself and found it pretty yummy. I wouldn't serve it to guests (unless they were babies), but I think this is just the thing for my independent eater. Did the baby like them? Yes, she did! She ate 7 mini muffins for dinner tonight.

Pineapple Chicken Bake

2008-06-18T22:12:00.000-07:00

Here's another one from America’s Test Kitchen. It's fats, it's easy and sooo good. A little to spicy for my little ones, but it's one of my husband's favorites, so we keep it in the rotation

Serves 4
Start to finish: 30 minutes

4 Boneless skinless chicken breasts (6-8oz each), trimmed
1 (20oz) can pineapple chunks in juice
¼ cup honey
1 Tbs cider vinegar
1 Tbs soy sauce
2 tsp curry powder
1 tsp Tabasco
1 tsp cornstarch
1 Tbs water
1/3 cup sliced almonds

1. Adjust oven rack to upper position and preheat to 450. Pat the chicken dry with paper towels, then season with salt an pepper. Lay the chicken in a 9x13 baking dish coated lightly with a veg. oil spray.

2. Drain the pineapple chunks, reserving ½ cup of the juice. Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in medium saucepan over medium high heat. Simmer, whisking often, until mixture is thickened, about 8 minutes.

3. Quickly dissolve the cornstarch in water, then whisk into the honey mixture. Stir in the pineapple chunks. Pour the pineapple sauce over the chicken then sprinkle with almonds. Bake until the chicken registers 160 on an instant read thermometer, 15-18 minutes.

I have grand plans for trying this sauce on kabobs this summer. I serve this with plain white rice. Also, I never have sliced almonds laying around. They are a wonderful addition, but it's just as tasty without.

Homemade Ice Cream in a Bag

2008-06-17T10:11:00.000-07:00

My 5 year old and I were playing around on YouTube when we found this recipe for making ice cream in a bag. We tried it out and it was super easy and super fun and super tasty.

My son loved being able to do most of it by himself and it even turned into a good lesson on measuring and light chemistry.

Here's the video we watched.

Ingredients:
1 tablespoon sugar
1/2 cup milk or half & half
1/2 teaspoon vanilla
6 tablespoons rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes

Instructions:

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

My variation:
I think I'm allergic to milk (it's been disagreeing with my tummy lately) so I made one bag using a can of coconut milk and omitting the vanilla. It was delicious! I think next time I'll try adding a little bit of cocoa powder or hot chocolate mix to the coconut milk. Yum!

If anyone tries this with soy milk or something different I'd love to know how it turns out.

Barbecued Baked Beans

2008-06-12T13:12:00.000-07:00

4 slices bacon, chopped fine OR 1 ham bone

1/2 cup minced onion

4 minced garlic cloves

1 pound (2 cups) beans, black and/or red

8 cups water

1 cup strong black coffee

1/2 cup BBQ sauce (Cattleman's)

1/4 cup dark brown sugar

4 tsp prepared mustard

1 TBS molasses

Tabasco

Salt and Pepper

Cook bacon (if using) and onion in a large dutch oven until bacon is crisp and onion is softened. Add garlic and stir until fregrant, about 15 seconds. Add beans, water, coffee, BBQ sauce, sugar, mustard, molasses, 1/2 tsp tabasco, and 1 1/2 tsp. salt. Bring to a boil, scraping brown bits off the bottom of the dutch oven as you stir. Cover and transfer to a 300 degree oven for 4 hours, stirring periodically. Remove lid and continue to bake, uncovered, until the liquid has thickened, 1 - 1 1/2 hours more. Season beans with additional Tabasco, salt and pepper to taste.

The original recipe is from America's Test Kitchen, but I didn't have some of the ingredients, so I improvised. The above is my version and it was a crowd pleaser. I've served it twice and had many people asked for the recipe. The original recipe calls for white beans, but I prefer the density of back and red. Also, I used a ham bone instead of bacon.

Under New Management...

2008-06-11T17:00:00.000-07:00

As the administrator of this blog, I have found I am just not doing it justice. I can only handle one blog at a time. So, I asked Alysun if she wanted it - and she does! Alysun loves blogs, she takes care of multiple ones and I know she will do a great job with this one. Especially now that she has high speed internet...

Peanut Butter Chicken with Coconut Rice

2008-05-21T10:30:00.000-07:00

Another recipe from Work It, Mom

My family has had this several times in the last month and we love it!

A funny aside: We get our peanut butter from the bulk section at Winco where you can grind the peanuts yourself. The last time we did this I lifted up my five year old so he could push the "on" switch. Apparently he had never seen inside the top of the peanut grinder because he exclaimed, "Whoa! I didn't know there were peanuts in peanut butter!" So I asked, "What did you think peanut butter was made from?" He replied, "I don't know. I thought it was just butter for kids and that 'peanut' was just a nickname."

Ingredients:

1/2 cup natural peanut butter
1/2 cup water
2T soy sauce
1T brown sugar (do not use if your peanut butter is already sweetened)
2T vegetable oil
3 cloves garlic, minced (or 1.5 tablespoons of the minced garlic you get in a jar)
1/2 tsp crushed red pepper (or more if you like things spicy)
4 cups broccoli
4 chicken breasts

For the rice:
1 can coconut milk
1 cup water
1.5 cups jasmine rice

Directions:

Mix peanut butter, water, soy sauce, brown sugar, vegetable oil, garlic, and red pepper into a mixing bowl. Stir vigorously for several minutes until mixture is smooth.

Cover this and set aside.

Start the coconut rice. Bring the coconut milk and water to a boil then add the rice. Bring back to a boil then reduce heat, cover, and let it cook for about 15 minutes. (To make coconut rice with other kinds of rice the basic rule is to replace half the water with coconut milk and cook as usual)

While the rice is cooking cut the crowns off of the broccoli and cut the chicken breasts into strips. Using a small amount of olive oil in a skillet, slightly brown the outside of the chicken breasts then remove from heat.

Dump the broccoli on top of the chicken and add 1/4 to 1/2 cup of water. Return the skillet to low heat and cover. Let the chicken and broccoli steam until all the water is gone.

Pour the peanut butter mixture over the chicken and broccoli and gently stir to coat. Serve with the coconut rice which should finish cooking at the same time.

Kelleigh's BBQ Chicken Pizza

2008-05-07T17:40:00.000-07:00

2 boneless, skinless chicken breasts - seasoned with salt and pepper, cooked and chopped
1 small red onion - sliced into thin rings
1 small can sliced black olives - drained
1/4 C. chopped fresh parsley
1/2 to 3/4 C. prepared BBQ sauce (I use Kraft Smokey BBQ Sauce)
2 cups shredded Cheddar cheese
1/4 C. grated fresh Parmesan cheese
Kelsey's Pizza Dough recipe (my version follows)

-Preheat oven to 425*. Roll out Pizza Dough so it goes all the way to the edge of your large round pizza stone. Pinch the edges a bit (like you see at pizza parlors) so your toppings don't fall off the edge.
-Spread BBQ sauce over pizza.
-Combine chicken, onion, olives, parsley and Cheddar cheese. Spread over pizza. -Sprinkle with Parmesan Cheese.
-Bake for approx. 30 minutes or until cheese in the middle is melted and edges are brown.

My version of Kelsey's Pizza Dough

stir together:
1 C. warm water
1 t. sugar
1 packet quick rising yeast (this is a little change!)

(Now, slice your chop your chicken, slice your onion, grate your cheese, etc. Let yeast work its magic for about 10 minutes or until it is nice and bubbly.)

Add:
1 t. salt
2 T. olive oil (here is another change)
2 1/2 C. flour

Let it rise for about 5 to 10 minutes in a warm place while you continue your prep work.
Knead a few times on a floured surface. Roll out on a pizza stone!

Rena's Sunday Chicken As Submitted by Jeanie and Adapted by Alysun

2008-05-05T15:34:00.000-07:00

I found this recipe in the cook book put out by my childhood church. Whenever I am looking at recipes, I look at who submitted it. Concerning the church that I grew up in, most everyone was a great cook, but there were some who made frightening things like Rabbit Pot Pie. I miss pot-lucks at church. You can tell so much about people by the food they prepare.

This recipe was the pastor's wife's Sunday Chicken recipe and it was submitted by another fantastic cook, so I figured it was worth a try. I was worried because the bake time is so long, but the chicken turns out really moist, just a little greasy, crisp and so yummy. Skip KFC on the way home from church because this chicken is better. Let it cook while you are at church and make sure to invite company.

Mix together in a plastic bag:

1 cup flour

1/2 tsp. Laury's Seasoning salt

1/4 tsp. poultry seasoning -- I didn't have any and the recipe still tasted great

1/4 tsp. paprika (optional) -- I added paprika for some color

Shake 1 whole chicken cut up in flour mixture. Place pieces in a greased 9x13 pan, skin side up. Sprinkle with salt and pepper. Dot tops of chicken with thin slices of butter (about 1/4 cup). Add 1/2 cup water to pan and place in a 275 degree oven for 3 hours.

Banana Spice Birthday Cake

2008-04-13T15:47:00.000-07:00

I found this recipe randomly while searching the internet for a banana cake for my son's first birthday. It turned out really well. It has banana slices and custard between the layers. Enjoy!

click here for the recipe

Chicken & Rice with Black Bean Salsa

2008-04-04T10:41:00.000-07:00

I found this recipe online. It comes from Chris Jordon who writes a few blogs I follow. It is quick easy and delicious. And better yet, only 5 ingredients!

1 jar (16 oz) of your favorite salsa
Chicken Breasts (I used 2 very large) fillet in half and into cutlets, or use chicken tenders
1-2 cans black beans, depending on the size of your family (I just used 1)
Shredded chedder or mexican blend cheese, about 1 cup
Cooked brown rice

Pour the salsa in the bottom of a baking dish. Lay chicken cutlets on top. Cook at 350 for 25 minutes. Add black beans over the top (rinsed and drained) and bake about 10 minutes longer. Sprinkle cheese on top and bake about 2 minutes. Serve over cooked brown rice.

~An alternative would be to use one can black beans and one can drained corn.

Will LOVED this and after some coaxing Wyatt and Anna tried it and liked it, too. Hope your family will enjoy it!

Alysun’s Chicken and Broccoli Calzones

2008-03-26T09:56:00.000-07:00

Quick Pizza Dough (from Kelsey Ensz)

2 cups warm water

2 Tbs. yeast

1 tsp. sugar

1 tsp. salt

2 Tbs. oil

5-6 cups flour

Mix all ingredients in a mixer with dough hook attachment. Need until smooth, divide into 4-6 pieces (depending on size you want to make your calzones) and set aside.

Chicken and Broccoli Filling

3 cups cooked chicken, shredded or cubed

32oz. package of frozen broccoli cuts

1 can of cream of chicken soup

2/3 cup mayo

1/3 cup milk

1 cup shredded Monterey Jack cheese

Cook broccoli until almost tender in microwave or on stove and stir together with all remaining ingredients, adding salt and pepper to taste. Roll out dough into rounds and place filling on one side of the dough. Fold dough in half and seal edges. Place on a greased pan and bake 2 at a time at 450 for 15 minutes. When light golden brown, brush with garlic butter and sprinkle with parmesan cheese. Bake a few minutes more. Cool on a wire wrack and bake remaining calzones.

I invented this recipe from several foods we enjoy, including my Grandma Ewert’s Broccoli Chicken Bake, and ATK’s Chicken Pesto Calzones. In this recipe, the sauce is tangy and creamy with the cheese. I thought about adding some Italian spices to the sauce, but haven’t tried that yet. I also haven’t tried making this a low fat meal. I used all regular fat ingredients. Sauted mushroom and onions would also be a nice addition (my family doesn't like those). I suppose a person could make the cream sauce from scratch, but having the soup and mayo on hand makes this a pretty quick meal. I served the giant calzones for dinner and still had enough for 2 more meals. Both my husband and 3 year old went on and on about how much they enjoyed these.

Fruit Romaine Salad

2008-03-17T12:21:00.000-07:00

This recipe is one of my mother in laws most famous salads. I am planning on making it for Easter this year.

1 BUNCH RED ROMAINE LETTUCE
PURPLE ONION RINGS
PITTED DATES STUFFED WITH CREAM CHEESE (they’re usually already split to remove the pit…just use a little spoon or knife to stuff)
RED SEEDLESS GRAPES, HALVED
1 CUP TOASTED ALMONDS
1 CAN MANDERINE ORANGES, DRAINED
1 LARGE AVACADO

DRESSING:
1/3 cup sugar
1 teaspoon salt
1 teaspoon paprika
¼ cup orange juice
1 Tablespoon white wine vinegar
1 cup oil

Shake the dressing well, and refrigerate till needed.

Taco Soup

2008-03-05T18:19:00.000-08:00

Everyone has a Taco Soup recipe. Here's mine! (Modified a bit from the one my mother-in-law gave me!)

In a large pot, brown 1 pound of ground beef. Drain fat and add:
4 cups water
1 16 oz. can tomatoes in water
1 can corn (drained)
1 can tomato soup
1 can kidney beans (rinsed and drained)
1 envelope taco seasoning
1 clove garlic
salt and pepper to taste

Let it boil, then simmer for 15 minutes. Serve with cheese, chips and sour cream.

Country Chicken Pot Pie

2008-03-04T09:37:00.000-08:00

This recipe comes from the 30daygourmet website and is the yummiest chicken pot pie I have ever tasted!!

For Two Pies:

1 cup diced onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter or margarine
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk
4 cups cooked and cubed chicken
1 cup frozen peas
1 1/2 t. salt
1/4 t. pepper
4 pie crusts

Saute onions, celery and carrots in butter in a large skillet over medium heat til tender. Add flour and stir well, cook about 1 minute, stirring (will be very thick and dry). Slowly add chicken broth and evaportaed milk and cook, stirring til bubbly and thickened. Stir in chicken, peas, salt and pepper. Remove fron heat. Divide filling into crusts top with another crust and pinch edges to seal. Bake uncovered at 350 for 30 minutes, cover with foil and bake another 30 minutes . Let stand 10 minutes before serving.

Or cool filling mixture and divide into freezer bags. When ready to use, thaw filling, put into crusts and bake as directed.

Beef Enchilada Casserole

2008-02-28T18:26:00.000-08:00

A couple of you have seen this already, but I thought I would post it here for everyone else! Besides, it's what is cookin' tonight!

Beef Enchilada Casserole
This is super fast (15-20 minutes!) and cooks in the microwave! Works great to double or triple it and make it a freezer meal for the future, or to give to another family. I served this when we had friends over one night and they flipped!! Mitch loves this one and requests it almost weekly! It is a Pampered Chef recipe that is modified a little.

1 lb. lean ground beef
1 Tbs. Taco Seasoning
1/4 tsp. salt
1 can enchilada sauce (mild)
3/4 C. water
1/2 C. thick and chunky salsa (I use mild Pace Picante sauce since I buy it in the big, huge container!!)
12 corn tortillas
1/4 C. snipped fresh cilantro (this is key!!)
1 cup shredded Cheddar

Combine beef, taco seasoning and salt in skillet until beef is no longer pink, breaking into crumbles. Drain fat. Add enchilada sauce, water and salsa to skillet. Bring to simmer and remove from heat.

As beef mixture cooks, place tortillas in a stack and cut into 1 inch strips (I use my pizza cutter). Snip cilantro with kitchen scissors.

Arrange 1/2 of the tortillas evenly over the bottom of a 9x9 (or large, if it will fit in your microwave) dish. Top with 1/2 of the beef mixture and 1/2 of the cheese. Sprinkle 2 Tbs. cilantro over cheese. Top with remaining tortillas, beef mixture and cheese. (Yes, it looks soupy.)

Microwave on high for 3-5 minutes or until cheese is melted. Garnish with remaining cilantro and serve with sour cream.

Mission Chicken

2008-02-26T17:37:00.000-08:00

I got this recipe from my wonderful mother-in-law. I have no idea why it's called "Mission Chicken" but I do know that it has become one of my favorite comfort foods. And in a crock pot it's a super easy dinner!

2 to 2/5 lbs boneless, skinless chicken breasts
1/2t cinnamon
1/8 t cloves
1t salt
1t seasoned salt
1 12oz can frozen orange juice concentrate
1/2 cup water
2 or 3 drops hot pepper sauce
1/2 c sugar
1 c seedless grapes, halved
1/2 cup slivered almonds

In a large skillet brown chicken. Combine cinnamon, cloves, salt, seasoned sald, orange juice concentrate, water, sugar, and hot pepper sauce. Pour this mixture over chicken in slow cooker. Cover and cook on low for 4 to 5 hours or until chicken is tender. Stir in grapes. Place chicken in serving dish; sprinkle with almonds. Sauce may be thickened with flour dissolved in a small amount of water. Makes 8 servings.

This is delicious served over rice. Especially Trader Joe's Brown Rice Medley.

Lemon-Artichoke Chicken

2008-02-20T17:11:00.000-08:00

Dinner tonight! If you are in my MOPS group, you've seen this before!

Lemon-Artichoke Chicken from Sunset Magazine

4 boneless, skinless chicken breasts - rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 inch
1/2 teaspoon each salt and pepper
2 tablespoons butter
1 jar marinated artichoke hearts, drained
2 tablespoons dry sherry
2 tablespoons grated lemon peel
2 teaspoons lemon juice
1/2 cup whipping cream
1/2 cup grated Parmesan cheese

1. Preheat oven to 350°. Sprinkle chicken on both sides with salt and pepper. In a 10-inch frying pan over medium-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9- by 13-inch baking dish and add artichoke hearts.

2. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.

3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.

Oven Baked Fajitas

2008-02-12T17:50:00.000-08:00

It's winter and cold and not the time to break out the grill. SO, let's bake some fajitas in the oven!

Oven Baked Fajitas
Serves 4

2 Tbs. Vegetable Oil
2 tsp each: chili powder, ground cumin
1 tsp. salt
1 lb. uncooked steak or chicken, cut into thin strips
1 14oz. can diced tomatoes with mild green chilies
1 medium each: green bell pepper, red bell pepper and onion, cut into thin strips
10 flour tortillas, fajita size

Preheat oben to 400.
Combine oil, chili powder, cumin and salt in a 9x13 in. baking dish.
Add meat, tomatoes, peppers and onion. Mix well.
Bake uncovered, 25 minutes.
Serve wrapped in warm tortillas with a little sour cream and shredded cheddar cheese!

Mom's Corn Chowder (plus)

2008-02-08T18:47:00.001-08:00

My mom (Sherri Ewert) could make grocery money last like no one else I know. I know she is now thankful she doesn't have to work so hard with so little. She was the queen of coupons back when our little family had nothing to spare. This soup is a great "poor man's meal" for less than 50 cents per bowl. I've changed some things, but it still remains one of the easiest yummy chowders. I serve it with cheesey biscuits. The soup is even better the next day!

Saute half an onion (chopped) with a few slices of chopped bacon (You can use chopped ham if you have it). Add 1 tsp salt. When bacon is done, add:
2 cups water
3-4 potatoes, chopped bite size
a litte margerum
pepper
garlic powder (or the real thing)
Simmer for 15 minutes and add:
1 can corn with water
2 cups cold milk plus 2 TBS corn starch to thicken
Bring just to simmer, adjust salt and pepper serve with cheese if desired.

Dinner tonight - Pasta Risotto

2008-02-05T17:19:00.000-08:00

Hi everyone! This is my first time posting here (thanks for the invite Alysun!), so hopefully you all like this one. Let me start by saying that I have 2 boys (ages 4 and 1) and they both love this. The recipe is originally from Sunset mag., but I modified it a bit and added meat. Gotta have a little meat, right?

Pasta Risotto

1 chicken breast, sauted in butter and chopped (more if you REALLY have to have meat)
12 ounces sliced mushrooms
3/4 cup sliced green onion
2 cups dried orzo pasta
3 cups chicken broth
1/2 cup dry sherry (I use cooking sherry found near the spices in supermarkets)
1/3 cup parmesan cheese
parsley, salt and pepper to taste

In a large skillet on high heat, saute chicken with butter and chop into small pieces. Add mushrooms and green onions. Cook, stirring often, until mushrooms are lightly browned (9-12 min). Reduce heat to medium and add 2 more tablespoons butter and dried orzo pasta. Stir often until pasta is light golden (2 min). Add chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed (9-11 min). If mixture becomes too thick before pasta is done, add a little more broth. Stir in parmesan cheese and salt and pepper to taste. Sprinkle with chopped parsley and additional parmesan cheese to taste.

Makes 4 adult sized main dish servings, but my husband eats like a real man, so it really just feeds our family of 4 plus leftovers for my lunch the next day.

Chewy Granola Bars

2008-02-05T12:22:00.000-08:00

I came across this granola bar recipe from Jr. High Home Ec. class, and started making these instead of buying granola bars. I haven't done the math but I imagine these are so much better nutritionally than store bought granola bars (they sure TASTE better) and cheaper, too. They don't last long around my house, but if I'm lucky I can put away 6 or 8 in baggies to pack in lunches. Here is the basic recipe:

4 cups rolled oats
1 cup brown sugar (I use a little less)
1/4 cup honey
1 cup melted marg. or butter
1/2 t. salt
1/2 t. vanilla

Mix oats and sugar. Add melted marg. and other ingredients. Press into ungreased pan about 1/2 inch deep (8x8). Bake at 300 for about 20 minutes til lightly golden brown. Cool a bit, then cut into squares or bars.

I almost always throw in a couple small handfulls of choc. chips, and my kids really go nuts when I put in some mini m&m's. I'm thinking of trying dried fruit and nuts for more of a breakfast/snack bar. Enjoy!

Baked French Toast

2008-01-21T09:27:00.000-08:00

Hi everyone! My name is Jeana and I went to college with Annie. I mentioned my new found love of cooking on Annie's blog and she invited me to join you guys here. I'm so excited to try out your recipes and share some that I've been discovering.

I've been reading through the the past recipes and I had to chuckle at the MOPs breakfast casserole competition comments. It's SO true! Well, here's a variation that won me LOTS of compliments this Christmas. I bet it could win a trophy at MOPs. :)

Baked French Toast

Ingredients:
1 loaf french bread
8 large eggs
2 cups half & half
1 cup milk
2 Tbs sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
dash of salt

For topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup softened butter
1 cup chopped pecans or walnuts (optional)
cinnamon and nutmeg (optional)

Directions:
Slice bread into 1'' thick slices. Arrange slices in 9x13 buttered baking dish slightly overlapping. In a large bowl combine all other ingredients (except for topping ingredients). Beat with beater until blended but not bubbly. Pour mixture over bread making sure to completely cover. Spoon mixture between slices if necessary. Cover with foil, refrigerate overnight.

In the morning, mix topping ingredients together and sprinkle evenly over casserole.

Bake at 350 for 40 minutes until puffed and golden brown.

My father in law and my husband like to eat this with maple syrup but I think it's sweet enough as is. Enjoy!

Perfect Winter Beef Stew

2008-01-16T18:36:00.000-08:00

This recipes comes from kraftfoods.com. I made it a couple times last winter and we all loved it. I had kind of forgotten about it and stumbled across the recipe again, so I made it tonight for dinner. It was just as delicious as I remembered. In fact Will, who's 6, commented, "Mom this is really good. I mean REALLY good". I think what sets it apart is the bacon. I added my notes on some things I changed, as well. Seems to be a flexible recipe and has always turned out yummy.

Perfect Winter Beef Stew

3/4 cup Italian dressing (can use light or fat free)
2 lbs. beef for stew, such as beef chuck roast, cut into 1-inch chunks ( I used venison because that's what we had in the freezer and I marinated it all day, as opposed to 1/2 hour--you couldn't even tell it was deer meat)
6 slices bacon, chopped
3 cups sliced mushrooms
1 cup chopped onion
3 cups sliced carrots (about 6 med carrots)
1 1/2 lb. potatoes, peeled and cut into large chunks (I used 4)
1 can (14oz) stewed tomatoes
1 can (14oz.) beef broth ( used 1 T. beef bullion and 1 cup water)
*I added 1 can cream of mushroom soup because I didn't have enough mushrooms and I thought it would be good for thickening and flavor.

Pour dressing over meat in large ziploc and refrigerate 30 minutes to marinade. Meanwhile cook bacon til crisp and remove from pan. Drain drippings.

Add mushrooms and onion to large soup pot and cook over med-high heat til tender (I also added a couple cloves of crushed garlic). Remove meat from marinade and discard marinade. Add meat, potatoes, carrots, tomatoes, broth and bacon to pot.

Bring to a boil, stirring occasionally. Reduce heat to low, cover and let simmer for 1 hour 15 minutes or til meat is cooked and stew is thickened.

I served ours with garlic sourdough bread.

Enjoy!

Coffee Cake

2008-01-04T21:42:00.000-08:00

Coffee cake is one of my favorite things to make. My husband is not a fan of traditional cake, but he loves coffee cake. I made it this evening, and since I misplaced my old standby coffee cake recipe, I went to allrecipes to find a new one. Let me tell you this, it was heavenly. It was everything that coffee cake should be.

Here is the recipe.

I made some changes to it. As you can see, I halved it for just the two of us. Except - I didn't halve the topping - I wanted extra. Also, my favorite way to eat coffee cake is with fruit on the bottom, so I sliced up two pears and put them in the bottom of the greased pyrex before I poured the batter in. I found that I had to bake it a little longer than expected - probably because of the pears.

There are few things more exhilarating to me than finding a perfect recipe. I have already planned who I will make this for and other experimentations. Allrecipes is great for me. In some ways it is even better than a cookbook because others have already experimented / commented on it. I have tried Epicurious.com with mixed results. A little too gourmet for me. At this stage in my life, with a baby, recipes have to be easy because, let's face it, I don't have the brainpower or the time.

Maple Sausage and Waffle breakfast Casserole

2007-12-28T12:44:00.000-08:00

Here are my complaints about the typical breakfast casserole: too egg-y, soggy, boring, and not delicious. I decided to be brave and try this one from Cooks Illustrated magazine. Joy, joy, joy! This is our new Christmas morning tradition. Sweet, salty, cheesy, wonderful. And as long as you leave yourself a little prep time the night before , it's easy too.
Ingredients

6-8 frozen Eggo Home Style Waffles
1 1/4 cup milk
1/4 tsp. salt
12 ounces Maple Sausage (pork or turkey)
6 eggs
1/4 cup maple syrup
1/8 tsp. pepper
1 1/2 cups grated cheddar cheese.

Instructions

Preheat oven to 375-degees and toast waffles on a baking sheet on both sides for about 10 minutes. Brown sausage until no longer pink and drain on paper towels. Coat an 8 X 8 inch square baking dish with non-stick spray or butter. Arrange 4 waffles in the bottom and sprinkle with half the sausage and 1/3 of the cheese. Repeat layer, with remaining waffles, sausage and 1/3 of the cheese. Wisk eggs and milk in a bowl with the syrup, salt, and pepper. Pour egg mixture over the waffles layers. Cover with plastic wrap and set a weight on top. (I used another square pan set on top of the plastic wrap, with canned food set in the empty pan.) Refrigerate over night or for at least 1 hour. Preheat oven to 325-degrees, uncover casserole, add remaining cheese and bake 45 to 50 minutes until edges are puffy. Cool 5 minutes and serve. Serves 4-6.

New Poll

2007-11-29T21:46:00.000-08:00

Love the posts! I've been using a lot of turkey lately, anyone else? Check out the new poll. You have all month to vote. On the subject of baby food, I wanted to share two resources that I love: Super Baby Food and First Foods by Anabel Karmel. My son rarely shows much interest in eating solids, so all that peach puree that I froze still sits in the freezer. Someday ...

Baby Food Genius

2007-11-24T09:26:00.000-08:00

I've been making baby food and came up with an idea for easy freezing. I scooped my blended sqaush onto a silcon baking sheet (Silpat), covered the pan with plastic wrap and froze. Once hard, the portioned squash mounds slipped right off the pan and into a freezer bag.
My moments of genius are so few these days. :)

My New Favorite Fall Salad

2007-11-14T10:18:00.000-08:00

Spring mix
Diced apples
Raisens
Ken's Steakhouse Reduced Calorie Raspberry Walnut Vinegarette (it still has 80 calories per serving)
Mix it all together and serve as an accompaniment to a yummy fall soup. To jazz it up a little more, top the salad with candied pecans.

2007-11-02T14:32:00.000-07:00

I need some ideas of what to do with Butternut squash. Any ideas?
My neighbor down the road has hundreds to get rid of. If anyone wants some, you are more than welcome.

New template

2007-10-20T15:31:00.000-07:00

Ok, it's not fancy but it leaves room to grow.