From Jack and Jill's Kitchen

Mozzarella and Ham Panini

2012-01-19T18:39:00.003-07:00

This is a quick simple and delicious panini. I love that there is no sauces but olive oil and salt and pepper. It comes together and is ready for the table in around 35 minutes. I tore this recipe out of a Martha Stewart Everyday Cooking magazine years ago.

Mozzarella and Ham Panini

1 Large Loaf of Italian Bread (I use hard rolls or sub rolls. A crusty bread works well)

8 oz Fresh Mozzarella thinly sliced (Regular deli Mozzarella is all I have used fresh is hard to come by in these parts!)

4 oz Shaved Deli Ham (My favorite is Black Forest Ham)

2 oz Baby Spinach (2 cups, loosely packed)

Coarse Salt and Ground Pepper

1 Tablespoon Olive Oil

Preheat oven to 450 degrees. Split bread horizontally. Layer one side with cheese, ham, and spinach beginning and ending with mozzarella. Season with salt and pepper as you go. Close sandwich (making sure mozzarella is in direct contact with bread on both sides--its what holds the sandwich together as it melts).

Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil-makes for easy clean-up!), press down firmly. (I personally like to put my rectangular pizza stone on top of the cookie sheet to add some weight for the "press")

Bake panini, press down top sheet once or twice during baking (unless you have used my pizza stone idea or a brick would work too), until cheese had melted and sandwich is golden, 20-25 minutes.

If using a loaf, cut into four pieces and serve with salad.

South-of-the-Border Sandwiches (Lion House)

2012-01-19T18:02:00.006-07:00

Yes, I have fallen of the face of the earth or so it seems. We have moved into our new house now and life is getting a little more settled. My desire to cook more and try new recipes is returning day by day. This recipe was one I served at a luncheon I hosted for one of my friends birthdays this month. Unknown to me she loves avocado so this recipe made the luncheon for her. I promised to get her the recipe so rather than have to type it out twice I am going for a one time deal here. It was so fun to host this gathering at my new house. True the entry way and other areas are still unfinished, but if I waited until everything was just perfect! I may never get to let my friends know how special they are to me. Perfect or not sometimes you just have to do it! Because I was busy enjoying my guest there is no picture of this recipe for now, but I am sure we will get one eventually. :-)

South-of-the-Border Sandwiches (Lion House Entertaining, p.42)

8 Sandwich roll, split open, or a loaf of french bread sliced

1/2 cup Olives, chopped

1/2 teaspoon Chili Powder

1/2 teaspoon Ground Cumin

1/4 teaspoon Salt

1/2 cup Mayonnaise

1/3 cup Sour Cream

1/3 cup Green Onions, chopped

3/4 to 1 pound Cooked Turkey, thinly sliced (I bought Peppered Turkey Breast from the Deli)

2 medium Tomatoes, thinly sliced

2 ripe Avocados, sliced

3/4 cup Cheddar Cheese, shredded

3/4 cup Pepper Jack or Monterey Jack cheese, shredded (I used Monterey Jack)

In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 Tablespoons of this mixture (for garnishing). Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.

Place bread on a ungreased baking sheet and spread 1 Tablespoon of the mayonnaise mixture on each slice or roll. Top with slices of turkey and tomatoes. Spread with another Tablespoon of mayonnaise mixture. Top with sliced avocados and cheese. Sprinkle with the reserved 2 Tablespoons of olive mixture.

Bake at 350 degrees for 15 minutes or until heated through. Makes 8 to 10 Servings.

*Note these are an open face sandwich. I used small hard rolls because I was offering more than one type of sandwich for lunch (The other was a quick simple and Mozzarella and Ham Panini from Martha Stewart's magazine I got years ago.) I wanted the guest to feel welcome to try both if they wanted too. So I was trying to keep the portions reasonable.

Served it with a variety of green salads and brownie ice cream sundaes

C&M's Fresh Lime Freeze

2011-09-21T22:26:00.003-06:00

My brother Chad and his wife Merrie, make this refreshing lime freeze. They first served us this treat when they came to visit us when we lived in upstate New York. Over the summer I got several limes in one of my bountiful baskets and had to call her for the recipe. Thank you Chad and Merrie for sharing this refreshing recipe.

C&M's Fresh Lime Freeze

1-2 Limes, wash limes and cut in 1/2 or 1/4's and place (peels and all) in a blender.

Add 1 cup of water and blend well. Strain limes and water through a fine mesh strainer, catching in a bowl all the lime juice and water. There may be some contents left in the blender. Add a small amount of water to clean/rinse it out and strain anything left on the blender sides.

Place the strained lime/water liquid back into the blender add 2-3 cups of water.

Add 3/4 cup sugar and fill the blender up with ice and blend. (In place of the ice vanilla ice cream can also be added.)

**If you like a stronger lime flavor you can increase your limes or cut back on the sugar.

Parrish Family Salsa

2011-09-21T15:24:00.004-06:00

We have been using the same salsa recipe for years, canning it every fall. Last summer we made some changes to the recipe and love it all the same. It is a highly requested recipe among friends that taste it fresh or from our canned jars.

Parrish Family Salsa 2010

8 quarts Tomatoes, peeled, chopped, and cored

5 cups onions, chopped for chunky or grind if desired

2-3 cups Green Bell Peppers

2-3 cups Mixed Peppers Chopped

(7 Anaheim peppers, 1-2 yellow, red, and/or orange bell peppers to equal the three cups)

3 Tablespoons Jalapeno pepper, finely chopped or grind

1/4 cup Salt (pickling salt or table salt can be used)

1/3 cup white sugar

1 Tablespoon Cayenne pepper

1 Tablespoon Oregano

1 Tablespoon Cumin

1/2 cup Cider Vinegar

Blanch tomatoes in boiling water, peel, core, and chop to desired size and place in a large stockpot. Chop onions, all peppers add to the tomatoes. Add all sugar, spices, and vinegar. Stir well and bring contents to a boil. Turn down to a simmer to desired consistency, roughly 1 1/2-2 hours. May take longer depending on desired consistency. As it thickens remember it must be stirred more often. Put in hot jars with a lid and ring. Process in a hot water bath for 10 minutes.

** Water Bath Processing notes: Hot jars must go in hot water. Cold jars need to go in cold water bath and warm as it heats up. If you put a hot jar in cold water the jar can break (destroying your hard work and efforts).

Homemade Shortbread Cookie Crust

2011-09-11T15:07:00.002-06:00

I am posting this as a "note to self". This is the crust from the turtle cheesecake recipe I make, but I think the crust would work perfectly in place of Lorna Doone or Sandie cookies in some of my other desserts. Like my family's Fresh Peach Dessert or my pumpkin cheesecakes.

Homemade Shortbread Cookie Crust

1 cup all-purpose flour

1/3 cup packed brown sugar

1/4 cup finely chopped pecans

6 Tablespoon cold butter, chopped

Chicken with Mushrooms and White Sauce

2011-07-17T12:29:00.006-06:00

This recipe has been in our "GOOD Recipe!" file for several years. When I got mushrooms in my BB basket last week this recipe popped into my mind. It never disappoints our tastebuds.

Chicken with Wine Sauce is the title on the recipe card 7:7 from my Easy Everyday Cooking file.

*This recipe calls for white wine but chicken broth can be used, hence the reason I changed my title of the recipe. This recipe is so rich and delicious, enjoy it!

Chicken with Mushrooms and White Sauce

4 Skinless, boneless, chicken breast (4 oz ) each

1/3 cup All-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup butter or margarine

8 oz mushrooms, sliced

1/3 cup white wine or chicken broth

1/4 cup chopped fresh parsley or 2 Tablespoons dried parsley

3/4 cup whipping cream

Pound each chicken breast to a 1/4-inch thickness. Mix flour, salt, and pepper together on waxed paper. Coat chicken with flour mixture. Shake off excess.

Melt butter in large skillet over medium heat. Add chicken, cook chicken over medium-high heat until golden brown, about 3 minutes per side. Remove and set aside; cover to keep warm.

Add mushrooms and white wine/chicken broth to skillet. Cook stirring continually, for about 2 minutes. (I like to add so minced garlic or garlic salt and 1/2 cup thinly sliced onions with the mushrooms for added flavor. Its great without it too.) Add parsley and whipping cream to skillet. Cook over low heat stirring continually, until sauce thickens, about 2 minutes. Serve sauce over chicken.

We like to serve this with a fresh salad or steamed seasonal vegetable side and a slice of nice bread. The perfect partner for it is angel hair pasta, but as you can see from our picture we like it with rice too.

Easy S'more Brownies

2011-07-03T19:04:00.003-06:00

I got this idea from a Betty Crocker e-newsletter. I didn't follow their recipe exactly, but I am sure you could find it on their website. I simply made our favorite brownies from a box. I used the new flat and square marshmallows (the original recipe used mini marshmallows and covered the entire pan) I thought it would be easier to cut if the marshmallow was seperated. These square marshmallows worked great each brownie had its own and it worked great. Chop or break up some graham crackers and chocolate, then sprinkle on top of the toasted marshmallows while still warm.

To toast the marshmallows I simply turned the oven to broil after the brownies were completely cooked to insure that I wouldn't over bake the brownies and still end up with a tasty toasted marshmallow. I will say that I did not put enough chopped chocolate on the top, so next time I will be adding more. Can you ever have to much smooth and creamy chocolate?

Teriyaki Chicken and Noodles

2011-06-20T17:05:00.005-06:00

It has been a while since I posted anything! I finally cooked something that got rave reviews from my kids and my nieces and nephews. My sister-in-law and her kids all gave this 5 stars and so did we. I snagged this recipe from Jamie Cooks It Up blog; almost everything I have cooked from her blog has gotten rave reviews. She is an excellent cook. I will say that I always CUT BACK the ingredients sometimes its been to cut back on the amount of cream of mushroom soup cans or the sugar for my health as well as the wallet. For this recipe I cut the sugar back by 1/4 cup. If I am going to eat that much sugar I want it to be in my treats not my main course. I think no matter how you may modify this recipe for your liking that you will find it a quick and easy meal that pleases those who like a little Japanese meal occasionally.

Teriyaki Chicken and Noodle Bowl (for the original recipe see www.jamiecooksitup.blogspot.com)

4 Chicken thighs, boneless and skinless

2 Tablespoons Olive Oil

salt and pepper

3 Large Carrots

1 Red Pepper (I used several small sweet peppers from my Bountiful Basket)

8 Mushrooms

1/2 Sweet Onion (original calls for red)

1 16 oz pkg. Angel Hair Pasta or Thin spaghetti noodles

Teriyaki Saucea

1 1/2 cups COLD water

1/2 cup packed Brown sugar (Original recipe calls for 3/4 cup)

1/2 cup Soy Sauce

1 teaspoon Garlic Powder

3 Tablespoons Corn Starch

1 teaspoon Sesame Oil

Cut chicken thighs into strips or bite size pieces. Heat 1 Tablespoon oil in a large skillet on medium high heat. Add your chicken. Salt and Pepper to taste. Cook for about 10 minutes, stirring frequently; chicken should be golden brown on all sides.

While chicken is cooking, chop your vegetables-chopping them small, but not finely. When the chicken is cooked through, remove from pan, keeping it warm and letting it rest. Add remaining 1 Tablespoon of oil to your hot pan and cook veggies until crispy tender.

Meanwhile mix all Teriyaki Sauce ingredients together in a medium sized bowl. Once the veggies are cooked remove from the pan and keep warm with the chicken. Pour your Teriyaki Sauce into the hot pan. Cook whisking frequently until mixture thickens; roughly 3-5 minutes. When sauce is thick remove from heat.

To serve**, place noodles with chicken and vegetables , and top with desired amount of Teriyaki Sauce.

** We served it up in individual portions which worked great. Where we doubled the recipe for company, everyone was able to eat their fill, and the left over noodles could be used for butter noodles or spaghetti noodles the next day because they weren't covered in sauce.

Green Tomatillo Chicken

2011-05-20T12:22:00.004-06:00

My mom called me today wanting to know what I do with Tomatillo's so I am posting this recipe for her. We have had this recipe in our keeper pile since 2005. It won't have a picture because I haven't cooked it recently, but Jack loves the sauce. You can make it as mild or as hot as you wish by the salsa ingredients. We have used homemade salsa (recipe included below) or by it at the store when we don't have the fresh ingredients on hand. We love crockpot recipes that please our tastebuds. Mom I hope you enjoy this recipe! Good Luck

Green Tomatillo Chicken

6 boneless, skinless chicken breast

1 medium onion, sliced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon salt

1 teaspoon freshly ground pepper

1 Tablespoon lemon juice

1 cup green tomatillo salsa (a.k.a Salsa Verde on the store shelf)

1 1/2 cups sour cream (now you know why it taste so rich and creamy!)

Place the chicken breast in the crockpot. In a small mixing bowl, combine the onion, garlic, cumin, oregano, salt, pepper, lemon juice, and salsa. Pour this sauce over the chicken breast. Cook on low 6 to 8 hours or high 3 to 4 hours. Remove the chicken from the crockpot, stir the sour cream into the juices in the stoneware and blend well. Pour this sauce over each piece of chicken.

Makes 6 servings

WE LOVE TO SERVE THIS CHICKEN AND SAUCE OVER RICE!

We also make the Tomatillo Salsa Fresh whenever we can

Fresh Tomatillo Salsa (From Southernfood.about.com)

A tomatillo salsa recipe, made with fresh tomatillos and lime juice, along with chile peppers and seasonings.

2 Anaheim chile peppers, roasted, peeled, and chopped **

1 pound fresh tomatillos, peeled, stems removed, about 10 to 12 **

2 fresh Serrano chiles, cut in half **

1/2 cup chopped onion

1 medium clove garlic, minced

1/4 tablespoon chopped fresh cilantro

1 teaspoon olive oil

1 teaspoon lime juice

1/4 teaspoon salt

Pulse tomatillos in food processor until coarsely chopped. Add peppers and next 3 ingredients; pulse until small dice, but do not over process. Pour into a serving bowl. Stir in the olive oil, lime juice, and salt until well blended. Cover and chill.

** I always remove the husks and wash the stickiness off the tomtillos as best I can, then I cut them in half and place them as well as my peppers on a cookie sheet and roast them under the oven broiler for about 7 minutes. Then puree all the tomatillo salsa ingredients together in a blender.

Ground Beef Roast

2011-04-12T22:01:00.002-06:00

This recipe comes out of a cookbook my mother-in-law gave me for Christmas two years ago. She made this dish for dinner. I honestly don't care for meat loaf that much so I wasn't that excited about it, but I was SO HAPPY that someone else was the brainpower behind dinner (always a nice break ;-}). I was so surprise that I loved this dish! I don't know if it was because I was pregnant (no knowing it yet) and just need the extra protein, but I am banking on it just being a taste that suites me. I made it the other night when Cameron requested noodles and meatballs. I didn't feel like rolling individual meatballs, nor did I have the time, so this recipe came to mind. It was as good on my taste buds as it was two years ago. My kids LOVED it and requested seconds then expressing how many stars they thought it deserved. It was a hit for all of us. I was especially excited because of all the green bell peppers I have been getting in my basket and needed to use. This was a quick pull together meal, but it does need 1 hour to bake.

We like mashed potatoes or buttered noodle as or choice of side, as well as a salad or other vegetable. This is a family favorite and will make its appearance more in the rotation of favorites.

Ground Beef Roast (Big Flat Meat Loaf in a Baking Dish)

Original recipe from Nancy Schiffer, Kaycee, WY out of Eatin' with Sal cookbook p.11

2 pounds ground beef

1 pound ground sausage meat

1/2 cup milk

4 slices bread, torn in pieces, or 1 cup bread crumbs

1/4 cup dry parsley or 1/2 cup chopped fresh parsley

2 eggs

1 teaspoon salt

1/2 teaspoons pepper

1 Tablespoon soy sauce

For the topping:

1 cup chopped green pepper

1 cup chopped onion

1 cup catsup mixed with 1.2 cup water

Place the bread and milk in a bowl, add the parsley, eggs, salt and pepper and soy sauce; mix well. Add the meats and blend all together lightly.I usually use my hands.

Pat the meat mixture into a 9 x 13-inch baking pan, or something sort of that size; sprinkle the onion and pepper over the top and drizzle with the catsup mixture over the top. Bake for an hour at 350.

**3 lbs of meat is a lot of meat for our little family so I halved the recipe:

Ground Beef Roast (1/2 recipe-my amounts and alterations)

1.5 lbs lean ground beef

1/4 cup milk

1/2 cup Panko crumbs

1/8 cup (2 T.) Dried Parsley

1 egg

1/2 teaspoon Salt

1/2 teaspoons Pepper

1 Tablespoon soy sauce

Topping:

1/2-1 cup chopped Green Pepper **

1/2-1 cup chopped Onion (I use sweet onions 99.9% of the time) **

1/2 cup catsup mixed with 1/4 cup water.

**I mixed some of the peppers and onions in with the meat mixture thought my kids would like it better that way. Then I sprinkled the remaining pepper and onion pieces over the top of the catsup layer.

Place the bread and milk in a bowl, add the parsley, eggs, salt and pepper and soy sauce; mix well. Add the meats and blend all together lightly.I usually use my hands.

Chicken Marinara

2011-04-11T23:28:00.004-06:00

This is a nice dish that comes together in roughly 30 minutes. There are steps you can do ahead of time if you know that the dinner hour time is going to be hectic or crunched. Seems to be the story of everyday living for most families now days.

Chicken Marinara

1 Green Bell Pepper

1 Large Carrot

1 Medium Zucchini

1 Tablespoon Olive Oil

4 Skinless, Boneless Chicken Breast, Pounded to 1/4-inch Thickness

1/2 teaspoon Dried Oregano

Salt and Pepper

1 (14 oz) can Stewed Italian Tomatoes

1/2 cup sliced black olives

5 medium mushrooms sliced (about 3 oz. I have even used a 4 oz can of Mushrooms)

Cut bell pepper, carrots, and zucchini into thin sticks about 3 inches long; set aside.

Heat a large skillet over medium heat. Add oil; cook chicken until lightly browned, about 3 minutes per side. Sprinkle with oregano, salt, and pepper. Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot and zucchini to skillet. Cook covered, for 3 minutes. Return chicken to skillet; increase heat to medium-high. Cook, uncovered, for about 5 minutes or until sauce is slightly thickened and chicken and vegetables are tender.

* We like to serve this with Angel Hair or Linguine pastas or it's good over rice too.

**Make Ahead steps: Slice bell pepper, zucchini, and carrots 1 day ahead. To store wrap in damp paper towels, place in plastic bags and refrigerate.

Coconut Syrup

2011-04-10T15:51:00.003-06:00

My kids love coconut syrup (The IHOP copycat recipe we have) and are always requesting it. I have tried to make it without buttermilk and butter using milk, lemon juice, and margarine. It is good but just not the same. So today I made a different version after looking at some recipes that said theirs tasted like what is served in Hawaii. Seeing that I have never been to Hawaii I wouldn't know but we liked this new recipe too. I personally could do without the shredded coconut in it but Cameron really liked it. The plus side to this recipe for me is that it is a pantry recipe. I can store all the needed items or have them already in my food storage items, so it can be made at anytime.

Jill's Pantry Coconut Syrup

1 (13.5 oz) can Coconut Milk, unsweetened

2 Tablespoons Corn Starch

2 1/2 cups White Sugar (Now you know why the kids love it!)

1/2 cup water

1/2 cup shredded sweetened coconut

Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the sugar, water, and coconut; bring to boil, stirring continually. As soon as the mixture comes to a roiling boil, remove from heat. Allow to cool before serving.

Beef Fajitas

2011-04-07T11:56:00.004-06:00

This recipe came to me by way of the butcher at Roger Meats. I really enjoyed the flavor as did our company. My kids aren't crazy about the stripes of meat, so next time I will have to mince or cube their pieces to make it easier for them to eat. I am excited to have this recipe to use up some more of our fajita meats in the freezer.

For: 1 lb. Skirt or flank steak

Marinade:

Juice of 1 lime

2 Tablespoons Oil

2 Gloves of garlic (I pressed mine)

1/2 teaspoons ground cumin

1/2 jalapeno pepper, seeded and minced

1/4 cup chopped cilantro

Blend marinade ingredient in a food processor or blender. Marinade meat for 30 minutes. (I did mine longer-for a few hours, and it turn out fine.

Grill or pan fry the steak over high heat for 3 minutes per side or to desired doneness. (I did mine closer to 5 minutes on first side and 3 on the other. The meat was cooked to a medium doneness.)

Slice the meat across the grain into thin pieces. Serve with cheese, tomatoes, grilled onions (I made our favorite grilled onions and mushrooms), avocado, sour cream, and cilantro

Fruit-Topped Triple Chocolate Tarts

2011-04-02T16:13:00.002-06:00

I made these little treats for our women's organization's annual celebration last week. I got the recipe from my Pampered Chef "All The Best" cookbook. They make it into one large pizza, but I choose to make it into individual tarts for ease of serving on the planned buffet. My taste testers (a.k.a Jack and the kids) loved the strawberry on top but were not all together loving the mandarin orange. So next time I think I will just add a half of a strawberry and call it good.

Fruit-Topped Triple Chocolate Pizza

Make your favorite chocolate chip cookie dough (Or the original recipe calls for 1 package (18 oz) refrigerated chocolate chip cookie dough)

2 squares (1 oz each) white chocolate for baking (I used white chocolate chips)

2 Tablespoons milk

1 package (8 oz) cream cheese, softened

1/4 cup powdered sugar

1 cup thawed, frozen whipped topping

12-16 strawberries, cut in half

1 can (11 oz) mandarin orange segments, well drained

1 teaspoon vegetable oil

Preheat oven to 350 degrees. If you desire to make it the large pizza version place your dough on a large round stone and roll it out into 12-inch circle, about 1/4 inch thick. Bake 12-15 minutes until edges are set. (Cookie will be soft. Don't over bake) Remove from oven and cool about 10 minutes. Loosen from baking sheet and let it cool completely still resting on the sheet.

For the individual tarts. I used a muffin tin and my smallest ice cream scoop so that they would be equal in size. I baked the dough for about 8-9 minutes; let them cool lightly then removed them from the pan to a wire rack to cool. (You could use a cupcake liner too, if it meets your fancy.)

For the topping mix white chocolate and milk in a mixing bowl. Microwave on high 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In a separate bowl combine cream cheese and powdered sugar; beat until mixed well and the mixture is smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie/cookies.

Arrange the fruit on top of the cream cheese mixture. Place chocolate morsels and vegetable oil in a microwave safe bowl and melt until smooth. Drizzle over fruit. (I think this is easiest out of a baggie). Refrigerate at least 30 minutes.

Cornmeal Flatbread

2011-04-02T15:55:00.003-06:00

I wanted to try this bread because I have lots of cornmeal in bulk that I am not using. I wanted to find some more recipes to help me use it up. So I share a bread that I found on familyfun.com. It worked out perfect that I had this in my "to try file" because I also got fresh rosemary in one of my baskets so I could give this recipe a try.

I only put 6 slices of tomatoes on mine and let the other half with only the herbs and cheese sprinkled on it. It was a nice side dish. My kids enjoyed it. The only draw back is if you don't eat all the pieces with the tomatoes it doesn't keep well.

Cornmeal Flatbread

Cooked on a baking sheet and sliced into squares, flatbread makes a versatile alternative to your standard dinner rolls. And your kids can lend a hand by pressing the dough into the pan and drizzling it with olive oil. In this version, cornmeal gives the bread a crispy crust, the perfect base for layering on fresh tomato, rosemary, and Parmesan.

Ingredients

2 cups warm water (105ºF to 115ºF)
1 packet active dry yeast
4 1/2 to 5 cups unbleached flour, plus more for kneading
1/3 cup finely ground yellow cornmeal
1 tablespoon table salt
20 or so Kalamata olives, pitted and halved or quartered (optional)
4 tablespoons extra-virgin olive oil

1 tomato, cored and thinly sliced vertically
1/2 red onion, very thinly sliced (I used sweet onions)
1/2 teaspoon coarse salt
Freshly ground pepper to taste
Leaves from 5 to 6 small sprigs rosemary
1/4 cup shaved fresh Parmesan

Instructions

Measure the water into a large mixing bowl. Sprinkle the yeast over the water and stir it with a wooden spoon. Let the mixture stand until the yeast dissolves and small bubbles form, about 5 to 7 minutes.
Add 4 cups of the flour, the cornmeal, and the table salt and stir the mixture until the ingredients are uniformly combined. Stir in the olives, if you're using them. Add another 1/2 to 1 cup of flour and knead the dough in the bowl until it holds together.
Turn the dough out onto a floured surface and knead it until smooth and elastic, 5 to 7 minutes. Shape the dough into a ball.
Measure 1 tablespoon of the olive oil into a large bowl. Add the dough, then turn it to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm area until it has doubled, generally 1 to 1-1/2 hours.
Heat the oven to 475ºF. Coat a rimmed baking sheet (ours was 17 by 12 inches) with 1 tablespoon of the olive oil. Punch down the dough and transfer it to the prepared sheet, using your fingertips to press it out to fit the pan.
Drizzle the remaining 2 tablespoons of oil over the dough. Again, let the dough rise in a warm area, uncovered this time, until it's puffy, about 30 minutes.
Press your fingertips into the dough to form small indentations across the entire surface. Then top it with the sliced tomatoes and red onion, and season it with the coarse salt and freshly ground pepper. Distribute the rosemary leaves across the surface, lightly pressing them into the dough.
Bake the bread until it's brown and crusty, 20 to 25 minutes, then top it with Parmesan. Enjoy it warm or at room temperature. Serves 8 to 10.

Cream of Asparagus Soup (Lion House)

2011-04-02T15:36:00.002-06:00

So yet another recipe for Asparagus, still using up the 1/2 case of asparagus that I bought. (I really need to buy a pressure cooker so I can can vegetables is I ever do something crazy like that again. :-)) This recipe was good and a nice way to use up some of my asparagus.

Cream of Asparagus Soup (Lion House Christmas p.29)

1 (15 oz) can asparagus, undrained*

3 Tablespoons margarine

1/4 cup minced onions

3 Tablespoons flour

1 (15 oz) can chicken broth

1 cup milk

1/4 teaspoon paprika

1/2 teaspoon salt

Pour asparagus and its liquid into a blender and process until pureed, set aside. In a heavy soup pot, melt margarine over medium-high heat; add onions, and saute until soft. Stir in flour. Add pureed asparagus, chicken broth, milk, paprika, and salt. Cook and stir until slightly thickened.

Make 6 servings.

*If using fresh asparagus, simmer 3/4-pound fresh, cleaned asparagus in 2 cups salted water until tender. Remove asparagus from water. Cool slightly and puree in blender. Follow recipe as above.

Spinach and Bacon Pasta Toss

2011-04-02T15:22:00.005-06:00

This is a recipe I got from kraft foods magazine 4 plus years ago. When I got tomatoes and spinach in my Bountiful Basket several weeks ago this was what I served up for dinner with a side of bread.

Spinach and Bacon Pasta Toss

1 lb. Any Variety of pasta, uncooked

3/4 cup Italian Dressing

1 lb. boneless skinless chicken breast, chopped

1 pt cherry tomatoes, halved (or 1-2 cups diced fresh tomatoes, drain of juices)

1 bag (6 oz) baby spinach leaves (4 cups)

1 cup shredded Mozzarella cheese, divided

8 slices bacon, crispy cooked and crumbled

Cook noodles as directed on package. Drain, reserving 1/2 cup of the cooking water.

Meanwhile, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 minutes. or until cooked through. Add tomatoes; cook 1 minute, stirring occasionally.

Add spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.

Makes 8 servings; 1 1/2 cups each

Sand-Dollar Cookies

2011-04-02T14:24:00.003-06:00

These tender and chewy cookies are requested by my Quin frequently. Maybe its because he dreams of going to the beach one day, and these cute little cookies are about as close as he is going to get to his beaching anytime soon. These would be a great cookie to serve at a beach themed gathering. We have the Friend magazine (July 2009) to thank for this cookie recipe.

Sand-Dollar Cookies

1 cup margarine or butter, softened

2 cups sugar

2 eggs

1 teaspoon vanilla

1/4 cup milk

3 3/4 cup flour (I use 4 cups plus some. I think the dough is to runny without it)

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

Slivered almonds

1/2 teaspoon cinnamon, mixed with 3 Tablespoons

Mix the margarine and sugar together in a mixing bowl until creamy. Add the eggs, vanilla, and milk, and mix until smooth.

In another bowl, mix the flour, salt, baking soda, and cream of tartar. Add the flour mixture to the margarine mixture. Mix well.

Roll dough into small balls and place them on a cookie sheet. Dip the bottom of a drinking glass in four, and use it to press the balls of dough into circles about 1/4 inch think. Press 5 slivered almonds on each cookie so the look like sand dollars. Sprinkle with cinnamon and sugar.

Bake the cookies at 375 degrees for 7-10 minutes.

Chicken and Citrus Salad

2011-03-22T12:01:00.003-06:00

The year I had my twins I remember falling in love with this salad. I love baby spinach and strawberry salads. Its a salad packed with vitamins A and C. As Spring approaches and I get my spring recipes out I am feeling like posting them even though I don't have a picture of them at the moment! Looking at all these fresh recipes is bringing the touch of sunshine I need on this gray and stormy day.

Chicken and Citrus Salad

4 cups each: Baby Spinach and Mixed Salad Greens

2 Cups sliced Strawberries

1 can (15 oz) Mandarin Oranges segments, drained

8 oz sugar snap peas, halved

1 pkg. (6 oz) Oven Roasted Chicken Breast cut in to strips

1/2 cup Pecans, Toasted

1/2 cup Raspberry Vinaigrette

Toss all ingredients in large bowl. Spoon onto plates.

Makes 4 servings.

Creamy Lemon Asparagus Risotto

2011-03-22T11:41:00.003-06:00

So I did something totally crazy and ordered a case of asparagus to split with my sister-in-law. Not the brightest idea. While we love asparagus at our house. To much of a good thing might ruin it. So not wanting this to happen I have freely shared my asparagus with family and friends. My Neighbors are next on the list! If I had a pressure cooker to can this wonderfully young and tasty asparagus my purchase would have been a light more brilliant! I may still try to freeze a couple of pounds and see how it turns out!

So along with my asparagus I have many fresh herbs and other fresh produce that I need to create a menu around. Strangely it motivates me. Sometimes we use our tried and true recipe and other times I try something new. This basket is proving to be both. So today I share one that we have tried before.

I got this recipe years ago (1995 to be exact) from the Food and Family magazine that Kraft foods put out. This is a great springtime dish. It's easy, creamy, and it taste good. We don't usually use Minute Rice so I have to buy it for this recipe. I prefer regular rice to the minute variety, but I am not going to complain when a recipe turns out great and its fast!

(Picture to be posted later.... maybe :-D)

Creamy Lemon Asparagus Risotto

2 Tablespoons Olive Oil

1 medium onion, finely chopped

2 cups Minute White Rice, uncooked

1/2 lb. asparagus, cut into 1-inch pieces

2 cups chicken broth

2 Tablespoons cream cheese spread

Grated pee; and juice of one lemon

Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until tender

Stir in rice, asparagus, and broth. Bring to boil. Reduce heat to low; simmer 5 minutes.

Add cream cheese spread, peel and juice; stir until well blended.

Makes 6 Servings

Basic Dough for Pizza, Breadsticks, and More!

2011-03-01T11:38:00.006-07:00

I got this recipe from Emily S. recipe blog. We had homemade pizza last night. My family liked it. I loved the single rise aspect of this dough. It was perfect for us last night. I mixed it together and let it rise while we were at wrestling practice. When we came home we tossed the pizza together and dinner was served. One thing I need to remember for next is that I want to split the dough into 2 pizza's or pizza and a pan of bread sticks. I used it all in a large jelly-roll pan and the crust was nice and thick. I loved it that way but if I needed to stretch it out and make more I definitely think it could have been stretched. We will be making this again, but it hasn't replaced our all time favorite pizza dough, which takes 2 hours to produce. Great recipe! Thanks Emily for sharing.

Basic Dough-Pizza/Pita/Pretzel/Bread sticks

2 C. Warm Water
1 1/2 Tbsp. Yeast
2 Tbsp Sugar
2 tsp. salt
4-5 cups flour

Mix together until you have a sticky dough that pulls away from the side of the bowl. Let rise 1 hr. (this is the only rise that you have to do with this recipe)

Pitas: Roll small balls of dough into flat circles (about 8 inches), place in preheated oven (about 450) on a hot cookie sheet or baking stone. Bake for 3-5 min, they should puff up in the center, if they don't they work great to fold over.

Pizza: Roll out and top with your favorite pizza toppings, bake 20-25 min at 400 degrees or until bottom is crisp.

Pretzels: Roll into long, thin ropes and fold over to make pretzel shape. Dip in water mixture that is about 1 cup water, 2 tsp baking soda , sprinkle with salt and bake at 400 for about 10 min. Brush with butter and add more coarse salt if desired.

Bread sticks: Roll into 2 rectangles. Place on cookie sheet, brush with butter, garlic, salt, Parmesan cheese, and anything else you want. Cut in to strips. Bake at 400 for 20 or so min. Brush generously with melted butter again after removing from oven. Serve warm. :)

You Scream I Scream...Snow Ice Cream

2011-02-24T13:40:00.002-07:00

Okay we are really ready for SPRING! When the sky started dumping the white stuff out all over again I felt like screaming NO! I am feeling a little cabin fever and cooped up to be quite honest. I love spring and fall and am really ready for them to take place again. This is one dish we wish we could have in those hot dog days of summer. My kids have waited over a year to have this fun and CHEAP ice cream treat! Enjoy it kiddo's because it might be another 365 Days before we get to enjoy it again!

My twins brought home a recipe from preschool last year and every time it snows they want to know if we can make "their snow recipe". When we got a fresh 10" of clean snow I couldn't resist making their dreams come true.

You need a large bowl of snow. This is a 32 cup bowl (Tupperware's largest)

We have a couple of recipes that we have tried so I am posting them both. This is an easy pantry dessert/treat. This ice cream is more like milk ice. Some people like it better than ice cream; to each is his own. May you find joy in these last few cold and snow storms of winter. Pray that spring will not be to far off! ENJOY!

Snow Cream

1 (12 oz) can Evaporated milk

1 cup Sugar

1 teaspoon Vanilla

1 BIG bowl of SNOW

Mix milk with sugar and vanilla. Pour over large bowl of snow and stir until mixture is thick and uniform in color. Serve it IMMEDIATELY!

* We also let the kids top it with a small drizzle of chocolate or strawberry topping.

Snow CREAM

Snow Ice Cream

8-12 cups snow

1 can sweetened condensed milk

1 teaspoon vanilla extract

A Bon Bon Treat (Cake Balls)

2011-02-14T15:01:00.003-07:00

I have a friend who makes these for many special occasions. To me they are her signature treat. When I learned how easy they are to make, I decided to try it. I ended up making these little cake balls for the kids teachers and a few of my friends for Valentines Day. The cake part of it is easy and quick, but it is the dipping of them that takes time.

Cake Balls

1-Box Cake Mix, made according to package instructions (Flavor of Choice)

1-container Frosting (Flavor of Choice)

Vanilla or Chocolate Almond Bark

After the cake is baked and cooled. Crumble the cake and mix in the entire container of frosting. Space mixtures into small balls. Place on waxed paper and freeze. (This step makes it easier for me. The cake stays together better as I dip them, but it does set the chocolate faster which is a factor is your are wanting to add sprinkles.)

Melt your almond bark and dip individual balls into it, remove, and place on wax paper to set.

*I used a chocolate cake mix with a cream cheese frosting.

Stir-fried Shrimp and Asparagus in Lemon Sauce

2011-01-30T07:37:00.007-07:00

We all love asparagus at our home. The past several weeks we have gotten a pound of asparagus in our bountiful baskets. Every time I ask my kids what do you guys think I should make for dinner. Quin always responds quickly with a cheer SHRIMP! I have tried to tell him that we save shrimp for special occasion dinners because they can be expensive. He accepts this but it hasn't stopped him from putting in this request each time I inquire for a dinner suggestion. So for no special reason other than I needed an idea for dinner, we had all the ingredients for this stir-fry, and it was quick! What more could I ask for!! Call it a special occasion and get cook'n! (Reference: The Best Light Recipe cook book p.285)

Stir-Fried Shrimp and Asparagus in lemon Sauce

Serves 4-5

Let the Shrimp marinate as you make the sauce and prepare the vegetables.

1 lb. shrimp, peeled and deveined

2 teaspoons low-sodium soy sauce

2 teaspoons dry sherry (I use the Sherry cooking whine found by the vinegars in the store)

3 medium cloves garlic, minced or pressed

1 Tablespoon grated fresh ginger

3 Scallions, white parts minced and green parts cut into 1/4-inch lengths (1/4 cup sweet onions minced)

5 teaspoons peanut or vegetable oil

1 lb asparagus, tough ends removed, sliced on the bias into 2-inch lengths

2 carrots, peeled and cut into 2-inch matchsticks

Toss the shrimp with the soy sauce and sherry in a medium bowl. In a small bowl, combine garlic, ginger, scallion whites, and 2 teaspoons of the oil.

Heat 1 more teaspoon oil in a 12-inch non-stick skillet over high heat until just smoking. Add the shrimp and coo, stirring occasionally until curled and bight pink, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.

Add 1 more teaspoon oil to the pan return to high heat until shimmering, Add the asparagus and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Transfer the asparagus to a clean bowl. Add the remaining teaspoon oil and carrots to the pan and cook, stirring occasionally, until crisp-tender, about 2 minutes. REturn the asparagus to the pan.

Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into vegetables. Add the scallion greens and shrimp and toss to combine. Whisk the sauce to combine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until the all the ingredients are well coated with sauce and sizzling hot. Season with salt and pepper to taste and serve immediately.

FOR the SAUCE:

LEMON SAUCE:

Makes enough for 1 stir-fry recipe

The flavors in this sauce are mild and work especially well with shrimp.

6 Tablespoons low-sodium chicken broth

1/4 cup juice from 2 lemons

1/4 cup dry sherry

2 Tablespoons low-sodium soy sauce

2 teaspoons sugar

2 teaspoons cornstarch

1/4 teaspoon ground black pepper

Combine all the ingredients in a small bowl.

Chicken Tortilla Soup

2011-01-24T12:22:00.003-07:00

I have been in one of my unmotivated, "I need something new, exciting, yet quick to cook!" modes. I snagged this recipe from the Pioneer Woman blog. It's nothing that new (I have a recipe similar for the crock pot, but different ingredients), but it is a nice change form the Taco (beef) Soup I make during the cold months. I really enjoyed it. I didn't use the whole corn tortillas. Remember I am unmotivated and lazy right now! I simply crunched corn chips into it-EASY! This recipe was easy but doesn't win the race for being the quickest start to finish.

Chicken Tortilla Soup

ADAPTED from Pioneer Women's blog (I've changed many of the spices)

2 Whole Boneless, skinless Chicken Breast

1 Tablespoon Olive Oil

1 teaspoon Cumin

1 teaspoon Chili Powder

1/2 teaspoon Garlic Powder

1 1/2 teaspoon salt

1 Tablespoon Olive Oil

1 cup Diced Onion

1/4 cup Green Bell Pepper, diced

1/4 cup Red Bell Pepper, diced

2 cloves Garlic, minced

1 can diced tomatoes (Or use 1 can Rotel Tomatoes and Green Chilies)

1/2 (4 oz) can diced chilies (Omit if using the Rotel)

8 cups Chicken Broth (made with my chicken base or bouillon)

3 Tablespoons Tomato Paste

4 cups Hot Water (I left this out hoping to not need to simmer for reduction to save time)

2 cans Black Beans, Drained

5 Whole Corn Tortillas, cut into uniform strips around 2 to 3 inches {or Corn chips ;-)}

Garnishes:

Sour Cream

Diced Avocado

Diced Red Onion

Salsa or Pico De Gallo

Grated Monterey Jack Cheese

Cilantro

Preheat oven to 375 degrees. Mix cumin, chili peppers, garlic powder, and salt. Drizzle 1 Tablespoon olive oil chicken breast, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breast on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 Tablespoon olive oil in a pot over medium high heat. Add onions, red peppers, green peppers, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in tomatoes, chilies, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings adding more if needed--add more chili powder if it needs more spice, and be sure not to under salt. Turn off hear and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream and your other favorite garnishes.

Cracked Wheat Blender Pancakes

2011-01-19T10:51:00.003-07:00

I took this recipe from Jamie Cook's It Up blog. I was excited to try them because I don't have a grinder to use up all our wheat and it was exciting to think I could be resourceful with our supple. This recipe was enjoyed for dinner. I was also excited that my family liked them. It will be great to be able to make a comfort food that kids will eat if we are ever have to survive on our food storage. It's Healthy too. If you are not used to eating 100% whole grain ease into it so you don't end up with a tummy ache!

Cracked Wheat Blender Pancakes

Yield: 16 pancakes

1 C milk (I use 1%)

1 1/3 C wheat, whole kernels

2 eggs

1 T sugar

1/4 t salt

2 T canola oil

1 t baking soda

2 t baking powder

1. Pour milk and wheat into your blender. Liquefy for 4 minutes. Be sure you have a strong blender with a powerful motor.

2. While still mixing add egg, sugar, salt, oil and baking soda.

3. When the mixture is almost done blending add the baking powder.

4. Cook on a hot griddle.

Creamy Chicken and Wild Rice Soup

2011-01-12T11:21:00.005-07:00

Okay I admit it! I have not had the motivation to cook up a storm, make my menu, or anything of the sort! I have been preoccupied with house decisions and trying harder to focus on the things that matter most! Yep you guessed it my recipe blog becomes a low priority, but something I still enjoy so I am trying not to give it up completely. We all need a little pleasure in life right!

I finally got online and said that I was going to choose just a couple of recipes that might help jump start my enthusiasm for the kitchen duty again! I was looking for meals in 30 minutes or less or quick and simple meals. Does any one out there have some good standby's that they always go to when they are not wanting to spend all afternoon/evening in the kitchen? I would LOVE LOVE LOVE if you would share! (Yeah Linda I guess I am talking to you! LOL! You seem to be the only personal to leave me a comment from time to time. Thanks for checking on me. ;-) )

So I found another soup that is a keeper at my home. I got it off a blog who got it off a blog, etc. Then I modified it to my liking the original called for a ridiculous 4 cans of cream of chicken soups! I thought that was a little excessive. I cut it back the amount of canned soup and added more vegetables and it was a hit for my family. We like soups, so if you are soup loving like us you might enjoy this too.

Jill's Creamy Chicken and Wild Rice Soup

10 cups water

10 bullion cubes or 10 teaspoons Chicken Base (I love my ckn base. I buy it at Costco)

4 Chicken Boneless, skinless (You can start with it Frozen! LOVE IT!)

(I like a combo of white and dark so I use 2 boneless thighs and 4 chicken tenders--Costco chicken is my fav)

1 teaspoon salt

1/4 teaspoon black pepper

2 boxes Rice a Roni Wild Rice flavor

1 onion, finely chopped

2 cups chopped carrots

1 cup celery, finely chopped

1 small can stems and peices Mushrooms

2 cans Cream of Chicken Soup

Fill your pot with water bring to a boil. Add chicken, onion, bullion, salt, and pepper and bring to boil. Reduce heat to medium and simmer about 25 minutes. Remove chicken pieces from the boiling broth after the 25 minutes. Use scissors or knife and cut or shred your chicken. Return chicken to the pot. The chicken should be cooked through.

Add the carrots, celery, mushrooms and boxes of rice (pour in the rice and seasoning packets that come along in the box). Cover and let simmer about 15 minutes more, until the veggies and rice are cooked.

Add the cream of chicken soups, turn up the heat and let it come to a boil. Once the soup is thickened (this takes just a few minutes after it comes to a boil again) it is ready to be served.

Serve it up with your favorite slice of bread and a side salad.

Chocolate Peanut Butter Surprise Cupcakes

2011-01-12T10:45:00.004-07:00

I went searching for a recipe for a chocolate cupcake with a peanut butter filling after having a taste of on my mom's friend brought her while I was visiting in UT over a year ago. I don't know if this is the best one out there, but I was willing to try it at least once! My boys loved them. I personally thought the cake was very dry. So maybe next time I will opt for a moist box cake or a better homemade cake recipe I already have. They were very rich to say the least. At 300 calories and 17 grams of fat per cupcake I would have thought that they would have melted in my mouth! I think I will count my blessings that they didn't and that they weren't a huge temptation for me. Adding 20 lbs instead of losing it is not the way to bring in the New Year now is it?! If you try these I hope they bring you joy! Most chocolate goodies do that for me ;-).

For the Chocolate Cupcake:

1 3/4 cup all purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 cup milk

Peanut Butter Filling:

1/2 cup creamy peanut butter

3 Tablespoons unsalted butter, at room temperature

1 1/2 cups powdered sugar

3 Tablespoons milk

Chocolate Frosting

1 1/2 cups milk chocolate chips

3/4 cup sour cream

1/2 cup unsalted peanuts chopped (optional)

Heat oven to 375 degrees. Line cups of two standard-size 12-cup muffin pans with paper liners.

Chocolate Cupcakes:

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In a large bowl with mixer on medium-high speed, beat butter and sugar until smooth and creamy, 2 minutes. Beat in eggs and vanilla until fluffy, 1 minute. On low speed, beat in flour mixture alternately with milk, beggining and ending with flour mixture. Fill each prepared muffin cup two-thirds full, about 3 Tablespoons (I use my medium size ice cream scoop.)

Bake in 375 degree oven for 20 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pan to wire rack; let cool.

Filling:

In a medium-size bowl, with mixer on medium speed, beat peanut butter and butter until smooth. On low speed, gradually beat in sugar and 3 Tablespoons milk. On high speed, beat until light and fluffy, 1 minute. If too thick, beat in 1 Tablespoon milk. When cupcakes are cooled, spoon filling into large pastry bag fitted with 1/4-inch plain round tip. Insert tip into top of each cupcake; squeeze as much filling into center of each as possible (the top will bulge).

Chocolate Frosting:

In large glass bowl, microwave milk chocolate pieces on high power 1 to 2 minutes, stirring to melt. With mixer on medium speed, beat in sour cream until fluffy and good spreading consistency. Frost cupcakes. Sprinkle edge with peanuts if desired. Store, covered, in refrigerator up to 3 days.

Layered Turtle Cheesecake

2010-12-29T19:20:00.005-07:00

This recipe called to me from the front of a little 5 x 7 Taste of Home magazine during my wait in the check out line. I was dying to try it for Thanksgiving, but never got my chance! So I didn't let it miss out on showing up on our Christmas dinner menu. It did not disappoint anyone! We will keep this in our favorite cheesecake file. (I need to post some of our other favorites like pina colada, brownie bottom and white chocolate raspberry cheesecakes).

If you enjoy a nice rich dessert occasionally and love cheesecake then this is probably a recipe you will want to try. I don't think you will be disappointed.

Seeing the layers

Ready to tickle and delight the palette!

Layered Turtle Cheesecake

1 cup all-purpose flour

1/3 cup packed brown sugar

1/4 cup finely chopped pecans

6 Tablespoon cold butter, chopped

Filling:

4 packages (8 oz each) cream cheese, softened

1 cup sugar

1/3 cup packed brown sugar

1/4 cup plus 1 teaspoon all-purpose flour, divided

2 Tablespoons heavy whipping cream

1 1/2 teaspoon vanilla extract

4 eggs, lightly beaten

1/2 cup milk chocolate chips, melted and cooled

1/4 cup carmel ice cream topping

1/3 cup chopped pecans

Ganache:

1/2 cup milk chocolate chips

1/4 cup heavy whipping cream

2 Tablespoons chopped pecans

Optional garnish: chopped pecan halves and additional caramel ice cream topping

Place a greased 9-inch springform pan on a double thickness of heavy-duty foil )about 18-inch square.) Securely wrap foil around pan.

In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in 1/4 cup flour, cram and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to small bowl; stir in melted chocolate until blended. Spread over crust.

Combine caramel topping and remaining flour; stir in pecans. Drop by Tablespoon over chocolate batter. Top with the remaining batter. Place springform pan in large baking pan; add 1-inch water of hot water to large pan.

Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until the center is just and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. (I would remove the foil at this point too. It never tells you when to do it, but it holds in moister from the water bath.) Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Place chips in a small bowl. In a small saucepan, bring cream just to boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. REfrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired.

Yield: 12 Servings

Eggplant Parmesan

2010-12-16T14:39:00.004-07:00

I got two huge eggplants in my bountiful basket order last week, the last time I got a small one it went to waste so I was determined to make something with it this time. This recipe turned out good "The New Best" cookbook has hardly ever disappointed us, but you have to just plan ahead and know it is going to take some time with all the steps each recipe has in this cookbook.

we interrupt this posting to change a diaper....get toddler a snack....and who knows what else! If you are interested in this recipe check back in a few days.

Turnover Chicken Crescent Rolls

2010-12-16T14:21:00.005-07:00

This is a quick and simple dinner that my kids just love. I got the recipe from my mother-in-law a few years back. I don't make it very often, but my kids and husband probably wish I did. Chalk up a point for one that everyone loves, but it's not the healthiest dish there is--probably why it taste good.

Turnover Chicken Crescent Rolls

1 (3 oz) softened Cream Cheese

2 Tablespoon melted margarine

2 cups cooked cubed chicken

1/4 teaspoon salt

1/8 teaspoon pepper

2 Tablespoon milk

1 Tablespoon chopped green onion

2 Tablespoons pimento (optional)

Mix all ingredients together (can be made ahead of time and chilled)

1 (8 oz pkg.) crescent rolls

Roll crescent rolls flat with rolling pin. Put 1/4 cup chicken mixture on roll--fold up sides and seal. Brush top with melted margarine. Dip into bread crumbs. (I skip the butter and bread crumb part and it makes it all the more simple! My family doesn't seem to mind either.)

Place on a lightly greased cookie sheet. Bake at 250 degrees for 20-25 minutes. Top with chicken gravy and serve.

Chicken Gravy--

1 Can Chicken Gravy

1 can cream of Chicken Soup

Mix together and heat until hot.

Or if you want to keep it super simply I just use a can of Cream of Chicken Soup diluted. I keep it stocked in the pantry, but I don't stock gravy. My family likes it all the same.

Easy Pretzel Turtles

2010-12-16T09:49:00.006-07:00

Pictures of my cute little elves helping with the Christmas goodies.

They are thrilled whenever I let them help in the kitchen.

Notice the little elf! He must have snitched a treat. He is looking pretty suspicious don't you thing? He L-O-V-E loves treats! He takes after his momma. (This picture makes me LOL!)

I got this recipe from www.ourbestbites.com. I was looking for a simply, fun, and taste Christmas goodie my children could help me make. These were PERFECT! Jack loved them and asked, "You are not planning on giving these away are you?" while a huge grin and a mouthful. He thought they were yummy and could have eaten them all. The kids had a ball helping and I personally loved doing something with them that was a low stress activity--sugar cookie frosting and decorating is a high stress activity for me with my kids, but we always have to give it a whirl to. I keep hoping that maybe just maybe it will be easier the next time around. So if cookie decorating is a little more than you are feeling up for try these. You won't be disappointed. We will be making these again I am certain and I don't think we will be waiting until next Christmas to do it.

Easy Pretzel Turtles

small pretzels

Rolo candies - one bag has about 55 candies

Pecan halves - or optionally peanuts, cashews, and m&m's

Optional: almond bark or white chocolate for drizzling

Get Ready for some simple holiday fun!

Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. I like to use parchment paper or my silpat for easy handling, but you can also put them on foil or directly onto the cookie sheet.

Unwrap your Rolo candies and place one on top of each pretzel (a great step to keep the kids busy).

Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape.

Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy.

If you want to get fancy you can give them a little drizzle of almond bark or white chocolate. Just melt some in a plastic baggie and nip the corner off to drizzle. A little goes a long way; used a half a square of almond bark or 1/4 cup white chocolate chips melted.

Spoil yourself and eat a few of these babies warm off the pan. Mmmm-YUM! Wait for the rest to cool and harden before you pack or plate them up.

Mix it Up: For parties, simply for color, or for the non-nut lover in your family do them with all M&M's on top. Kids love how colorful and fun they turn out to be. Try them with cashews and peanuts or those mini Hershey's kissables are cute too.

Peppermint Bark

2010-12-15T16:34:00.004-07:00

My friend from Connecticut--Lynnette has always been a huge inspiration for me when it comes to many things in life. But I would have to say that she was one of the big reasons I have learned to enjoy cooking and trying new recipes in the kitchen. She is an amazing cook and I know if she recommends a recipe that there is no doubt in my mind that it is going to be G-O-O-D! Last year at Christmas time she posted this peppermint bark and I really wanted to try it. So this year was my year! I tried it and it was great! It was the perfect touch for my goodie boxes for my friends and neighbors this year. As always thanks Lynnette (like she even looks at this, but it makes me feel good just to say thank you :-D)

Lynnette's Peppermint Bark see her picture and read about the inspiration behind how and why she made 25 batches of this peppermint bark to become the candy bark expert!

Peppermint Bark adapted from Bon Appetit

17 ounces white chocolate, finely chopped

6 ounces coarsely crushed candy canes

7 ounces bittersweet or semisweet chocolate

6 tablespoons whipping cream

¾ teaspoon peppermint extract

Take your very best non-warped cookie sheet, turn it upside down and cover securely with foil. Using a ruler, mark a 12x9-inch rectangle directly on the foil. (I use the tip of a sharp knife.)

Very, very gently melt the white chocolate in a microwave safe bowl. Start low, go slow, and stir frequently. Pour 2/3 cup melted white chocolate onto the prepared rectangle on the foil. Using an offset spatula, spread the chocolate evenly to fill the rectangle. Sprinkle with ¼ cup crushed peppermints. Chill until set, about 15 minutes.

In a clean bowl microwave the bittersweet chocolate, cream, and peppermint extract until just melted. Stir until smooth. Cool to barely lukewarm. Pour this chocolate mixture in long lines over the white chocolate rectangle. Using a clean offset spatula, spread the bittersweet chocolate in an even layer. Refrigerate until very cold and firm, about 25 minutes.

Gently rewarm the remaining white chocolate and pour over the firm bittersweet chocolate layer. Spread to cover. Working quickly, sprinkle remaining crushed candy canes over the top and gently press to make sure they are embedded into the white chocolate. Chill just until firm, about 20 minutes.

Lift foil and bark off of cookie sheet. Peel away foil and discard. Place bark on a cutting board. Using a long sharp knife cut bark crosswise into 2-inch wide strips. Cut each strip crosswise into 3 sections, then each section diagonally into 2 triangles. Or make up your own geometry and cut into desired size and shape. If the bark seems resistant to cutting just let it sit until it comes to room temperature, then proceed.

Chill in an airtight container. Let stand 15 minutes at room temperature before serving. Keeps about 2 weeks in the refrigerator.

Notes on the recipe: How many batches of this do you have to make to call yourself an expert? Does 25 count? I took 15 batches to a cookie exchange one year. I won’t be doing that again anytime soon, but I did learn some valuable tricks:

-You can use white chocolate chips instead of baking chocolate, but you won’t be able to cut the bark into shapes because the chips contain more stabilizers than baking chocolate. Instead of cutting the bark just break it into random shapes.

-I have a very strong preference for Ghiradelli chocolate in this recipe, both white and semisweet. Other brands of white chocolate don’t melt very well.

-When melting the chocolate make sure the bowls and spoons are completely dry. Moisture can cause the chocolate to seize. I avoid wooden spoons for stirring because they can hold water, especially if they were put through the dishwasher recently.

-Pay attention to the chilling times – this helps the layers adhere to each other.

Snowman Soup (simple gift)

2010-12-15T16:12:00.002-07:00

Last week we had quiet the snowstorm on our area. I was feeling a little cooped up. The baby had gone down for a nap and my 3 year old wanted to help me shovel snow. So we bundled up and headed outside. We shoveled a little and played a lot. We created a snowman family to resemble our family. It was wonderful to take a break from the mundane day to day house work and do something with my little guy. So I thought I would post the snowman soup we have all seen surface at Christmas time as a fun and simple gift.

SNOWMAN SOUP

1 package hot chocolate mix

3 Hershey Kisses

10 mini-marshmallows

1 candy cane

Place in a small ziplock bag or in a new mug.
Attach this poem:

"Was told you've been real good this year
Always glad to hear it
With freezing weather drawing near
You'll need to warm the spirit
So here's a little Snowman Soup
Complete with stirring stick
Just add hot water, sip it slow
It's sure to do the trick!"

Chocolate Orange Logs

2010-12-15T15:40:00.004-07:00

This recipe comes from my Lion House Christmas Cookbook. I thought they looked fun and simple fancy. It was a simple dough (Though not sweet enough for my taste. I think I will add a little more powdered sugar next time.) and very delicate. My love for orange and chocolate together runs deep in my blood. My grandma Bartholomew loved orange chocolates and has passed it on to my mom and all of her kids. Can't eat an orange chocolate flavored anything and not think of what an amazing woman my grandmother was to so many people.

These were fun to make with my boys for our Christmas goodie boxes this year. The chocolate and nuts are an absolute must! The cookie just doesn't taste good with out it.

Chocolate Orange Logs (Lion House Christmas)

1 cup butter or margarine, softened

1/2 cup sifted powdered sugar

1 teaspoon orange zest

1 teaspoon orange extract

2 cups flour

1 cup chocolate chips

1/2 cup finely chopped nuts

Preheat oven to 350 degrees. Cream butter in a large bowl, gradually adding sugar and beating until light and fluffy. Stir in orange zest and orange extract. Gradually add flour. Shape dough into a long roll 3/4-inches wide; cut roll into 2-inch pieces. Place on greased cookie sheet. Flatten one end of cookie lengthwise with a fork. Bake 10 minutes, or until light brown. Cool cookies on a wire rack. Melt chocolate chips in microwave oven or in top of a double boiler over simmering water. Dip unflattened ends of cookies in chocolate, then roll in chopped nuts. Store in covered container.

Makes 4 dozen.

Sweet Cafe Rio Pork

2010-12-11T07:00:00.001-07:00

There are several recipes I have seen for the Cafe Rio meats. Having only eaten there a few times on my visits to Utah I don't really know if they taste like the restaurants meats or not, but we enjoy them anyway. Sorry I don't recall taking a picture of this meal. It makes a lot of food so prepare it when you have company coming or plan to freeze it.

Sweet Pork

1 (3 lb.) Pork loin roast, thawed if previously frozen

1 (16 oz/ 2 cups) jar of Salsa

1 can green chilies

1/2 cup brown sugar

1 can black beans, undrained

Tortillas

Cheese

Lettuce

Tomatoes

In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans. Add the pork roast and cook on high for 4 hours. Take the meat out of the crock pot and shred with a fork. Return meat to crock pot and cook one hour more.

Serve on tortillas with cheese, lettuce, tomatoes or your other favorite taco toppings.

Yeilds 8 servings (We actually served 4 adults for two meals, plus had enough leftovers for our family of 5 to have an additional dinner.) The recommended 8 servings must be HUGE because I felt like each time we served it everyone ate nice size helpings.

**We served it in both hard and soft shell tacos and both were great.

Make it meal and serve it with Cafe Rio Lime Rice, Cafe Rio Pico de Gallo, and Tomatillo Cream Cafe Rio Dressing (Awesome dressing!) if making it into a salad instead of a taco, but we also like the dressing drizzled on our tacos.

Cafe Rio Chicken (2 different recipes here)

2010-12-11T06:59:00.000-07:00

My good friend Sharla served this at a surprise birthday lunch she hosted in my behalf. Everyone loved the recipe so of course I had to ask her a copy. And of course I had know idea about the surprise, so there is no picture. Doesn't a soft shell taco all wrapped up look the same anyway? It isn't hard to imagine it is it. YUM!

Cafe Rio Pork or Chicken (Sharla P. family recipe)

4 lbs. Pork Roast or Chicken

2 cups brown sugar

1 (12-14 oz) jar Salsa

2 cans Coke (24 oz or 2 1/2 cups)

FOR PORK:

Place roast in crock pot, fill half way with water and cook for 6-8 hours on low. Disgard water. Shred meat with forks and return to crock pot. Combine sugar, salsa, and coke in a separate bowl. Add to crock pot. Cook about 3 hours more on low. Stir Occasionally

FOR CHICKEN

Simply add chicken to crock pot. Combine sugar, salsa, and coke in a separate bowl; add to crock pot. Cook 5-6 hours on low (or until chicken is done I have several crock pots and they all cook at different rates). Stir occasionally.

Place in a warm tortilla on a plate. Top with Rice, Black beans, pork/chicken, lettuce, and top with plenty of Creamy Tomatillo Cilantro Dressing.

Cafe Rio Chicken (www.365daysofcrockpot.com)

5 lbs boneless, skinless chicken thawed

1 small bottle Kraft Zesty Italian Dressing

1 Tablespoon Chili powder

1 Tablespoon Cumin

3 Cloves Garlic, minced

Mix all ingredients except the chicken in a bowl. Place chicken on bottom of a greased crock pot.

Pour mixture in a bowl over the top of Chicken. Cook on high 5-7 hours. Shred chicken with a fork and reserve juice to pour over chicken when serving.

Cafe Rio Lime Rice

2010-12-11T06:55:00.002-07:00

This rice is a nice savory flavored compliment to off set the sweetness of the Cafe Rio pork/chicken.

Cafe Rio Lime Rice

2 Tablespoons butter

1 yellow onion, chopped

4 cloves minced garlic

6 2/3 cup water

7-8 bullion cubes

1/2 bunch cilantro, chopped

2 teaspoons cumin

1 Tablespoon lime juice

1/2 teaspoon salt

3 cups long grain rice

Saute butter, onions, and garlic. Boil everything else excepted rice in a large pot. Add onion and garlic--then rice. Cover and simmer.

Tomatillo Creamy Cilantro Dressing (Cafe Rio)

2010-12-11T06:51:00.000-07:00

Simply stated, this dressing is awesome. I love homemade dressings that beat anything that you can purchase in the stores.

Tomatillo Creamy Cilantro Dressing

1 pkg. Hidden Valley Buttermilk Ranch Dressing mix

1 cup Buttermilk

1 cup Mayo

2 Tomatillos (peel outer skin)

1 clove minced garlic or 1 tsp. minced jarred garlic

1/2-1/3 bunch of cilantro, chopped

1/2 teaspoon lime juice

1 small jalapeno (seeds removed)

Put all ingredients into a blender. Add extra mayo if dressing is too thin. Refrigerate.

Cilantro Lime Rice

2010-12-11T06:50:00.002-07:00

I got this rice from Jamie Cook's it Up blog. It is a sweet rice. We enjoyed this recipe but I wouldn't serve it with the sweet chicken or pork recipe.

Cilantro Lime Rice

2 cups uncooked rice

1 Tablespoon butter

2 cloves garlic minced

4 chicken bullion cubes

1 teaspoon lime zest

4 cups water

2 Tablespoon lime juice

1 Tablespoon sugar

3 Tablespoon fresh cilantro, chopped

In a large skillet combine rice, butter, garlic, lime zest, bullion cubes, and water. Bring to a boil and stir well. Reduce heat to low. Cover and simmer for 20-30 minutes. In a small bowl combine lime juice, sugar, and cilantro. Pour over the top of the hot cooked rice, and stir to incorporate. Enjoy!

Chocolate Banana Cream Trifle

2010-12-07T16:04:00.004-07:00

I was looking through my cook books and noticed I made this back in April 2009 and I hadn't posted it yet. So I thought that I would post it just for the sake of posting something. I haven't had anything that I have wanted to blog about lately. Haven't been in the "oh lets try something new mode" lately it has been more of a "survival mode" and doing the quick easy family favorites a.k.a comfort foods that I know my kids will gobble down. My picture doesn't look even close to the cookbook photo--I think my trifle dish was too big, making all the layers seem more like one. But regardless of how it looks it's a dessert so we had enjoyed eating it anyway!

Chocolate Banana Cream Trifle

18 whole graham crackers, divided

3/4 cup semi-sweet chocolate chips

1 (12 oz) container frozen whipped topping, thawed and divided

1 pkg. (3.4 oz) banana cream instant pudding and pie filling (I used my Family's Banana Cream Pie recipe)

1 cup milk

1 lemon

4 large bananas

Finely chop half of a graham crackers; set aside. Coarsely crumble remaining crackers into a 2-qt. mixing bowl.

For ganache, place chocolate morsels and 1 1/2 cups of the whipped topping into a small bowl. Microwave on high 45-60 seconds or until melted smooth, stirring every 15 seconds. Combine the pudding mix and the milk; whisk until mixture begins to thicken. Fold in remaining whipped topping ; set aside.

Juice lemon to measure 2 Tablespoons juice. Peel bananas and cut into 1 1/2-inch pieces. Slice banana sections with egg slicer if desired. Add lemon juice and toss gently. Set aside 12 slices for garnish.

To assemble trifle, place half of the crumbled graham crackers over the bottom of trifle bowl. Place half of the bananas over the crackers, arranging some of the bananas against sides of the bowl, and top with one-third of the ganache. Spread half of the banana filling over ganache spreading to edges. Repeat layers one time. Decorate with remaining ganache. Sprinkle top of trifle with chopped graham cracker. Arrange reserved banana slices around edges of trifle.

Yeilds 16 servings (Recipe taken from Pampered Chef Spring/Summer 2009 Seasons Best booklet)

** The chocolate was a little dark for my taste. Next time I will try it with a milk chocolate.

Cranberry Salsa

2010-11-24T22:52:00.005-07:00

I got this recipe from my mother-in-law. She makes this salsa during the holidays. It is different and we all enjoy it. This past week I got all but two of the ingredients in the recipe in my Bounitful Basket so I decided I would make Ruth's recipe where we wouldn't be spending Thanksgiving with her this year.

Cranberry Salsa

1 orange, unpeeled, quartered and seeded.

2 cups fresh or frozen cranberries, thawed.

2/3 cup sugar

1/8 tsp. salt

1/2 med. green pepper, chopped

1 or 2 jalapeno peppers, seeded and finely chopped

3 Tbls. chopped fresh cilantro

1/4 cup chopped pecans, toasted

Position knife blade in food processor bowl; add orange quarters. Process until coarsely chopped, stopping once to scrape down sides. Add cranberries, sugar, and salt; pulse 2 or 3 times or until cranberries are coarsely chopped. Transfer to a bowl and stir in greenpepper and next 3 ingredients. Cover and chill at least 2 hours. Serve with sweet potato chips or as a spread for turkey sandwiches. (Ruth also freezes this recipe)

Sweet Potato Chips

1 (8 oz.) sweet potato, peeled

vegetable cooking spray

1/4 tsp. salt

cookie sheet, cooking spray - 325 degree oven for 15-25 min.

sprinkle with salt.

Cream of Pumpkin Soup

2010-11-11T14:04:00.002-07:00

This recipe comes all the way from Portugal. This is the soup Jack was served in his mission home. His mission president and wife gave us the recipe and the hand blender to make it for our wedding. We enjoy this soup and its simplicity. I love that the Portuguese make their soup so full of goodness. This week as I served this to my family Jack shared with our boys that the way the Portuguese start every meal is with a hot bowl of soup. We have been making this soup for 12 years now. I love that it is so good and cheap too. We had a small pumpkin given to us for the boys to carve that didn't get used so I used it here. It made 5 batches of soup! So we were able to share with all of our neighbors. It is so wonderful to share the bounty that we have been given. We have much to be thankful for everyday. Hope you enjoy this soup it is a great fall and winter dinner when served with a nice roll/bread and a salad of choice.

Cream of Pumpkin Soup

2 Leeks (I can't always get these so I have substituted 1-2 shallots in its place)

Small amount of olive oil and butter (1 Tablespoon of each is what I usually do)

3 cups pumpkin, peeled and cubed

2 medium potatoes, peeled and cubed

2 medium carrots, peeled and cubed (like usual I always double the carrots in all my soups. In this soup I feel they are added for a sweetener as well as for giving it its rich color)

1 small onion, chopped (roughly 1 cup)

2-3 cubes Chicken bouillon

Water (see instructions but it ends up being around 4-6 cups)

Salt and Pepper

Half & Half cream, if desired (milk can also be used)

Saute leeks and onions in pan (a pan that you can use rival hand blender in. If you don't have a hand blender then you can use a regular blender, but the soup will have to cool more before you blend it) Add pumpkin, potatoes, and carrots vegetables; cover the vegetables with water and add bouillon cubes. Cook until vegetables are tender. Cool slightly then blend all vegetables together with blender. Season to taste with salt and pepper. Add Half & Half if desired. Heat again after adding cream but do not let it come to a boil. Garnish with green onions or chives.

Orzo Chicken Noodle Soup

2010-11-06T16:34:00.005-06:00

Last week I tried two new recipes on one night--bad idea! Main dish was a chicken dish in the crock pot I really didn't like the flavor, Jack hate it but didn't have much to say, the kids didn't like it all that well. The other was a Brown Butter and Cinnamon Orzo. This recipe was created because I was trying to find a recipe that I could use the pound of orzo that I had cooked. I did a search for orzo soups and found a few online. One was a pumpkin orzo from Paula Dean (I have yet to try it.) A couple others were a chicken noodle of sorts. The one I modified was from Food Network chef Anne Burrell. I chose hers because she used cinnamon and nutmeg in her chicken noodle soup. I thought this would be a good choice because my orzo had a cinnamon flavor on it. If you are interested in Anne Burrell 's original recipe check it out on foodnetwork.com.

Jill's Orzo Noodle Soup

Extra-virgin olive oil, as needed

1 large onion, cut into 1/2-inch diced

4 ribs celery, cut 1/2-inch diced

5 carrots, cut 1/2-inch diced

Kosher salt (1/2 teaspoon- 1 teaspoon)

2 gloves garlic, smashed

1 lb. boneless chicken meat-use white and brown meats as desired, diced into small pieces

8 cups water

9 Bouillon cubes or 3 Tablespoon Chicken Base

1 teaspoon Poultry Seasoning

2 bay leaves

1 Tablespoon lemon juice

4 cups Orzo (prepared prior cooked to "al dente" in a separate pot of well-salted water)

* My recipe is very different from Anne's recipe which called for 1 teaspoon ground cinnamon and 2 grates of fresh nutmeg. I left these out because I was using the Brown Butter and Cinnamon Orzo left overs I had.

Coat a large stock pot with olive oil. Add onions, celery, garlic, and chicken pieces. Cook until chicken is no longer pink . Season with salt. Fill the pot with water and bouillon or chicken base. Add seasonings and bring to a boil, then reduce to a simmer. Add lemon juice and simmer soup for an additional 30 minutes.

Spoon some of the prepared Orzo into the bottom of each dish and ladle hot soup over the pasta. Having as few or as many Orzo noodles as you wish.

Lemon Chicken

2010-11-06T12:55:00.005-06:00

This morning I was asking my boys what we should make for dinner tonight. They said, "Pasgetti" so we might just have spaghetti and meatballs. I was curious what they thought of last nights Lemon Chicken, so I asked. How many stars was last nights dinner. One star, four stars...? Cameron replied 5 stars, Quin piped up and said 8 stars! Then Cameron said 100 stars. The number kept climbing so I said, "Did you guys really like it?" Their eyes got as big as their smiles as the nodded their heads. So folk I guess this one is a keeper. For me it is a keeper because it is so quick and easy and I always have everything on hand to make it. Once again this is a recipe my sister Echo, who is a great cook recommended. (I think she is going to get her on Label...guess that's like my cooking Hall of Fame. ;-)) Echo said this is her go to meal when she is short on time and doesn't know what she is making.

This is a east and quick gourmet dish that could be served with anything from a baked potato to noodles or rice of choice. A nice seasonal vegetable or salad rounds out the meal perfectly.

Lemon Chicken

3 Whole chicken breast, boned, skinned, and halved (I used tenders and pounded them into cutlet like pieces).

1 1/2 cup flour (I only used 1/2 cup for starters. You can always add more so you don't have waste.)

1/3 cup Butter

2 Tablespoons Olive Oil

Salt and Pepper

Wash and dry chicken pieces. Pound them flat with a mallet. Melt the butter and oil in a large skillet. Put the flour in a plastic bag and drop the breast in to coat. Regulate the heat to moderately high, and put the chicken breasts in the skillet. Cook approx. 3 minutes on each side. When they are done, salt and pepper them and put them on an oven proof dish and into a 250 degree oven to keep warm while you make the sauce. (I personally added 1/2 teaspoon salt and 1/4 teaspoon pepper right in with my flour before coating the breast so I didn't have to worry about it. I also didn't put mine in the oven while making the sauce. I simply covered it with foil. The sauce comes together so quickly I think its a waste of energy to warm the oven for that amount of time. Unless you have it on for something else.)

Sauce:

Add 4 Tablespoons butter to the chicken skillet and melt, scrapping up brown bits from bottom of pan. Remove from heat; add 4 Tablespoons finely chopped parsley (I didn't, tasted fine still), and the juice from 1/2 lemon. Pour hot sauce over breasts and serve. (I spooned it over each piece with a Tablespoon).

Beef Stroganoff-Crock Pot

2010-11-05T12:21:00.002-06:00

Yes, another Beef Stroganoff for the crock pot. We do eat other dishes, honest!

I didn't get a picture of this dish. Most nights lately I feel lucky if I can get dinner on the table by 6 or 6:30. Life with the baby is good and normal as far as babies go. What is not normal in our lives at this point is how little we see of our daddy. (I always love having extra help with the kids while I am cooking...a grown-ups help that is!) Because it takes me so long to prepare and cook dinner with one hand while trying to keep my composure during the chaos with kids running, playing, or hanging out under my feet crying that they are hungry I am grateful to have recipes like this one for the crock pot my sister-in-law Echo gave me. It earned 5 stars at her house. Jack and I really liked it, the boys ate it but didn't love the sauce. It all worked out great because I am off dairy for Daisy right now so I kept the sauce separate to we could add it to our liking. (I had to snitch one bite so I would know how a complete bite would taste. ;-))

This makes a huge roast so I use the shredded leftover beef )because the sauce wasn't mixed in to make my easy beef pot pie-1 for dinner and 1 for freezer. I thought about beef enchiladas too but the cheese took it off the list for now.

Beef Stroganoff

2 lbs Beef chuck roast, trimmed of excess fat and cut into thin slices (about 1/2 inch think and 3 inches long) [I just put the roast in whole and mine was about 3 1/2 lbs)

1 Large onion, chopped (about 2 cups)

1 lb White mushrooms, trimmed and halfed. Quarter if they are large [I used 8 oz package]

Course salt and black pepper

2 Tablespoons cornstarch

1/2 cup reduced-fat sour cream

2 Tablespoons Dijon mustard

Cooked thin Egg noodles

Chopped fresh dill, for garnish, (optional) [I didn't use]

In 5-to-6 quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons course salt, and 1/4 teaspoon pepper. Cover and cook on low until meat is tender, about 8 hours on low or 6 hours on high.

In a 2-cup glass measuring cup, whisk cornstarch with 2 Tablespoons water. Ladle 1 cup liquid that has cooked off your beef into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill if desired. [I just mixed the sauce all in my small sauce pan so we could serve it separately. It reminds me a little of a hollandaise sauce in its flavor.)

If you prefer you can make this in the OVEN: Preheat oven to 350. Follow steps for the crock pot using a 5-quart oven or heavy pot with a tight-fitting lid instead of slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 1/2 hours. Proceed with the sauce instructions as listed above.

Pumpkin Haystacks-Lion House Bakery

2010-10-23T10:13:00.003-06:00

My little sister called this past week searching for a pumpkin cookie recipe. I shared this one with her from my Lion House Bakery cookbook and it motivated me to try it myself. I only had a large can of pumpkin on hand so I had to double the batch! It is a good thing they turned out wonderful because it was a HUGH batch of cookies! Just the butter, sugars, and eggs filled my Kitchen Aid to the rim. Adding the dry ingredients required using the largest bowl I have. Worked out great, because they were a hit with my family and neighborhood friends. A perfect Halloween pumpkin treat.

Pumpkin Haystack Cookies

4 cups all-purpose flour

2 cups old-fashioned rolled oats

2 teaspoons baking soda

2 teaspoons ground cinnamon

Dash nutmeg

1 teaspoon salt

1 1/2 cups butter, softened (I used 1 cup butter flavored crisco & 1/2 cup real unsalted butter)

2 cups packed brown sugar

1 cup granulated sugar

1 egg

1 teaspoon vanilla

1 (16 oz) can solid pack pumpkin

2 cups semi-sweet chocolate chips

1 1/2 cups flaked coconut

1 1/2 cups chopped walnuts or pecans (I made these optional)

Preheat oven to 350 degrees. In a large bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt and set aside. Cream together the butter and sugars until fluffy. Add egg and vanilla and mix well. Add pumpkin, then gradually add the dry ingredients. Fold in chocolate chips, coconut, and nuts. Scoop batter onto lightly greased cookie sheets and bake 15 to 20 minutes, or until cookies are firm and lightly browned. Cool on wire racks.

Makes 4 dozen cookies

Margherita Pasta with Grilled Chicken

2010-10-22T22:11:00.004-06:00

My sister-in-law gave me this recipe and said they really enjoyed it. We second the notion. If you like the smell of Italian food cooking, you will love this one. My kitchen smelled heavenly while I was preparing it and I couldn't wait to eat it. I knew Jack and I were going to love it because our favorite pizza flavor is the Margherita Pizza. Sure enough Jack loved it and so did I. Our kids love the noodles and chicken they are not crazy about tomatoes yet, but they are at least willing to taste them. I didn't have the grape tomatoes as listed, but had two home grown tomatoes that I was saving to try this dish with. There's nothing like a home grown veggies!

Margherita Pasta with Grilled Chicken

(From Cuisine at Home magazine)

For the Pasta--

8 oz dry spaghetti

3 cups (12 oz) halved grape or cherry tomatoes. I used regular tomatoes/slightly drained

2 cups (8 oz) diced fresh mozzarella (I used 8 oz shredded mozzarella-can't get fresh here)

1/4 cup extra-virgin olive oil

2 Tablespoons minced garlic (I used 3-4 med/large size cloves)

1/2 cup thinly sliced fresh basil (I used a little less and it was still good, but full amount can only make it tastier.)

Salt, black pepper, and red pepper flakes to taste

Toasted pine nuts (we didn't have on hand)

For the chicken--

4 boneless, skinless chicken breast halves (4 or 5 oz each) I used 6-7 Costco tenders

Extra-virgin olive oil, dried oregano, salt, black pepper, and red pepper flakes

Preheat the grill to medium-high.

Bring a large pot of salted water to a boil for the spaghetti.

Cook spaghetti according to package; drain and set aside. (I did this last so it was warm to serve.)

Combine tomatoes and mozzarella for the pasta in a bowl; set aside.

Coat chicken with oil, oregano, salt, black pepper, and red pepper flakes. (Season them like you would when BBQ not specific amounts, just shake it on. I didn't use much of the red pepper flakes because my kids don't love hot and spicy. A few pinches did the trick for us). Grill, covered, until cooked through, about 4 minutes per side. (Less for tenders). Remove chicken from grill and tent with foil; rest 3-4 minutes. Slice each breast into strips.

Heat 1/4 cup oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. (cooked mine a little longer) It's important to cook the raw taste out of the garlic so it doesn't overpower the other flavors in the dish. OH CAN YOU SMELL IT NOW? YummO.

Toss tomatoes and cheese mixture with the garlic-infused oil and pasta . Stir in basil; season with salt, black pepper, and red pepper flakes to taste.

To serve, divide pasta mixture among 4 bowls, and top with sliced chicken and pine nuts. (Those are huge portions! We fed our little family of 5 easily with a nice amount of left overs. Granted we served it with sauteed zucchini and a slice of ciabatta bread.)

Oh I hope you Italian food lovers give this one a try. It is a quick meal to prepare 30 minutes tops.

Fresh Okra and Tomatoes

2010-09-29T08:17:00.006-06:00

We got okra in our Bountiful Basket this week and it sent me on a search for a recipe. Most okra I have had has been fried, but this one is cooked on the stovetop and healthier than fried for sure. Another added bonus was it helped use up some off the fresh tomatoes that my neighbors gave me. I was surprised that my kids like the okra as much as they did. The recipe didn't have a recommendation of what to serve with it so I chose pasta so that if it wasn't a hit with the kids that they would have something to fill their tummies.

Okra and Tomatoes

Recipe courtesy Alton Brown, 2006

1 pound okra, rinsed and trimmed

3 tablespoons olive oil

1 1/2 cups finely chopped red onion (I used sweet onion as usual.)

1 1/2 teaspoons kosher salt

1 tablespoon minced garlic

2 cups peeled and chopped tomato

1 tablespoon minced fresh ginger

1 teaspoon freshly ground grains of paradise* or black pepper (I used the black pepper)

1/2 teaspoon freshly ground cardamom (I don't have cardamom so I used 1/4 teaspoon ground cinnamon)

Directions

Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.

Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately.

*Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.

Our Sweet Bun Fresh Out of the Oven

2010-09-27T10:19:00.002-06:00

Picture of our boys coming to pick Daisy up from the hospital.

40 weeks and 5 days later (Sept. 17, 2010) our little sweet bun in the oven decided to make her grand entrance. We are enjoy her and want to gobble her up she is so sweet. We are so grateful for the generous meals from other families kitchens. We still have a pile of recipes that were on our menu for the month that we hope to try. As I get around to cooking again and have a free minute to post our keepers I will, but it isn't going to be a huge priority right now. I am trying to enjoy every minute of this little piece of heaven that has been granted to us.

Breaded Chicken with Basil Cream Sauce

2010-09-27T10:06:00.003-06:00

This dish was delicious! I found it on realmomskitchen.com who took it from foodonthetable.com. It was a hit with my family. We loved the sauce over pasta too. If you like things extra saucy you may want to double the sauce recipe. We served it with angel hair pasta--how could you go wrong in the eyes of kids and pasta lovers. We will make this again, but it was great to use our garden fresh basil. If you don't have fresh substitute 1 Tablespoon dried Basil in the sauce. Hope you get to please your pallet with this tasty dish.

Breaded Chicken with Basil Cream Sauce (foodonthetable.com)

4-6 chicken breasts (I would recommend pounding them into thin cutlets or buying cutlets)

flour (about 1/2 cup)

2 eggs, beaten

3/4 cup Italian bread crumbs

3/4 cup panko bread crumbs

salt

black pepper

3 Tablespoon butter (can use 1 Tbsp more if needed)

Sauce:

1/2 cup chicken broth

1 cup heavy whipping cream

1 (4.0 ounce jar) sliced pimento peppers, drained

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil (or 1 Tbsp. dried)

black pepper

Place eggs in a shallow bowl. Place flour in a shallow bowl. In another shallow bowl, combine both bread crumbs with salt and pepper to taste.

Coat chicken with flour. Then dip in egg, then coat with breadcrumb mixture.

In a skillet over medium heat, fry chicken in butter, on both sides, until the juices run clear, about 15 minutes. Remove from skillet and keep warm.

Add the broth to the skillet; bring to a boil over medium heat. Stir and scrape to loosen browned bits from pan.

Stir in the cream and pimentos (If using dried basil add this now); boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper to taste. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

Macaroni Grill Bread

2010-09-27T09:58:00.003-06:00

Macaroni Grill Bread (Jamie Cooks it Up-blog)

Yield: 2 loaves

Time: 1 1/2 hours start to finish

1 1/2 t active dry yeast

1 C warm water

3 T olive oil

1/4 t sugar

2 1/2 C flour

1 1/2 t salt

1/4 t McCormick Italian Seasoning Grinder

1/4 t cracked black pepper

3/4 T fresh rosemary, snipped

1 egg

butter and salt

1. In the bottom of your mixer combine water, yeast and sugar. Mix it around a bit with a spoon and let it sit for 5 minutes.

2. Add the salt, oil and 1 C flour. Mix for 30 seconds to incorporate.

3. Add the rest of the flour about 1/2 C at a time, while the mixer continues to mix.

4. When all of the flour is incorporated mix on high for about 7 minutes.

5. While your mixer is doing it's fine work, get your herbs and seasonings ready to go. I like to snip rosemary with scissors. You don't want to eat any of the thick stem that rosemary comes on, only the little needles.

6. When your dough is done mixing add the rosemary, pepper and Italian seasoning. Mix just until incorporated.

7. Cover your mixing bowl with a kitchen towel and let it rise for about 40 minutes, or until doubled in size.

8. Divide the dough into 2 parts. Shape into balls and place on a sprayed cookie sheet, or a cooking stone with a bit of olive oil on it.

9. Spray a sharp knife with cooking spray and cut 2 slits in the top of the bread.

10. In a small bowl whisk an egg until frothy. Brush the egg all over the top of the loaf and into the cracks.

11. Place the loaves into a warm oven. (I set mine to 170) Let them rise until doubled in size, about 15 minutes.

12. Turn your oven up to 370 degrees and bake for about 20 minutes, or until golden brown.

13. When the loaves come out of the oven, place them on a cooling rack. Brush butter over the tops and sprinkle a little bit of salt over the top of the butter. Be careful to not get too much. I always use freshly cracked salt. You can buy both salt and pepper crackers at Costco these days. Look on the spice aisle.

The end....hope you enjoy!

Orange Chicken and Vegetable Stir-Fry

2010-09-11T13:09:00.005-06:00

I got this recipe from a blog called Jamiecooksitup. My family loved it. I used 9 chicken tenders when I tried it and Jack said there needed to be more meat in the dish. The kids and adults gobbled it down so I guess it was a hit. I passed the recipe on to my sister-in-law two doors down and her family had the same response. So Thank You Jamie-who ever you are- for this creation and for sharing it with us.

Orange Chicken and Vegetable Stir Fry

www.jamiecooksitup.blogspot.com

Time: 45 minutes

Yield: 6 servings

Recipe created by Jamie Cooks It Up!

4 chicken breasts

3/4 C flour

1/4 t salt

2 T olive oil

5 large carrots

1 onion

2 bell peppers (red, green or orange...you choose)

6 stalks celery (I will use a little less next time my kids weren't crazy about it)

salt and pepper to taste (again with the "you choose")

Sauce:

3/4 C fresh orange juice (I use from concentrate and it works fine)

1/4 C soy sauce

1/2 t ginger

2 t rice vinegar

1/2 C brown sugar

1/2 t sesame oil

pinch red pepper flakes (Optional if you don't like the kick! Jack and I like it; kids not so much.)

2 T corn starch

1 C chicken broth

Cut those chicken breasts up into 2 inch cubes.

Combine the flour and the 1/4 t salt in a small bowl, and toss until coated.

Heat up a large skillet. When it's nice and hot add 1 T oil and put your

floured chicken into it. Toss the chicken in gently, now.

Cook your chicken until it is golden all over. (About 10 minutes)

While your chicken is cooking up, chop up your veggies. Make sure they are about the same size.

When your chicken is pretty and golden, take it out of the pan and place it on a nice plate.

Add another T of oil into the hot skillet. Add your veggies and cook over medium high heat

until crisp tender...about another 10 minutes.

While your veggies cook add all sauce ingredients to a medium sized sauce pan.
Whisk them together until they are all combined nicely. Bring to a boil. Once it boils it should thicken up nicely for you.

When your veggies are crisp tender add your thickened sauce and chicken into the pan.

Serve over a bed of rice.

Strawberry Mango Salad

2010-08-22T16:51:00.004-06:00

Try this salad! You won't be disappointed! PROMISE!

Okay another great recipe from my new AFG cookbook! Katie you were right I LOVE your balsamic dressing (I admit it has become a new favorite.) and your salad was wonderful! Thanks for sharing this recipe. It was perfect that I had three ripe mango's in the fridge when I got home from the retreat--timing could not have been better seeing that I usually don't by mango's, yet I had gotten 3 in my bountiful basket the week before. Perfect, just Perfect!

Strawberry Mango Salad

1 cup diced mangos or more

2 cups sliced strawberries

1/2 cup Craisins

Romaine lettuce (1-2 bunches) or 1 bag romaine hearts

Dark green leaf lettuce (or a Spring Mix from Costco as a filler to the romaine)

3/4 cup slivered almonds (see recipe below)

All these ingredients can vary depending on tastes--can add more or less of all ingredients.

Balsamic Dressing:

1/2 cup sugar

3/4 cup olive oil or light olive oil

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 cup grated onion

1/3 cup Balsamic Vinegar (Katie says Balsamic is key here but you can use other vinegars if you desire)

Emulsify in blender and refrigerate until ready to serve.

Almonds:

Melt 2-3 Tablespoons of butter in frying pan.

Add

1/4 cup sugar

1 teaspoon cinnamon

Dash of nutmeg (I use less not one of my favorite spices)

Mix together and then add 3/4 cup sliced almonds. Stir just until nuts turn light or medium brown in color. Pour out of pan onto a cookie sheet and cool. When cool, add nuts to salad.

To make this ore of a meal, add cooked chicken. Serves 8-10.

**I found that this was a large recipe for our family of 5 but I didn't toss the mangos and strawberries in with the lettuce we just added them to each serving, same with the nuts. It worked like a charm and we were able to have it with two meals. I found that by mixing the mangos and strawberries together in a bowl worked nicely and the strawberries kept a fresh look even for the next day's servings.

Chicken Spaghetti

2010-08-22T16:27:00.003-06:00

I recently attended a reunion retreat with all the incredible women I had the opportunity to work with at Academy for Girls at BYU. It has all been changed now and is simply called EFY.

So to keep it brief and get to sharing great recipes, I have to say I am enjoying some fresh new recipe ideas from a cookbook of recipes complied from these women's kitchens. I love when people share their tried and true with me, so this cookbook has been a hit with me.

This Chicken Spaghetti recipe comes from my sister-in-law. Why she has been holding out on me until I got this AFG Cookbook I will never know! :-) It makes a TON of FOOD. We made it for dinner with another family of three. I took a portion of it to a friend expecting a baby in a few weeks (1 week ahead of me.), and we ate leftovers for at least 2 meals. (I didn't try freezing any of it, but wondered how it would work.) It was a hit with my husband, kids, and dinner guest alike. We will make it again. The only thing we would do is add more mushrooms. Jack said that he would like to try just make the sauce without the shredded chicken, leave the mushrooms bigger or leave them whole, mix it in with the noodles instead of serving it over the top, and then top it with some breaded chicken. I think that sounds good too, but I love the simplicity of tossing it in the crock pot and forgetting about it. Thank you Merrie for a great recipe--next time don't hold out on me when you have such a great find! ;-)

Chicken Spaghetti (Merrie Parrish)

Place in the crock pot:

6 chicken breasts (I added more just because I was planning on feeding more than just my family)

1 onion chopped (I always use a sweet variety)

1 pkg. sliced mushrooms

2 pks dry spaghetti sauce mix

1/2 cup water

1/2 cup butter (can substitute with chicken broth. I used 1/4 cup each butter/broth)

Cook in crock pot 4-6 hours on high or 8-10 hours on low. When done shred the chicken with a fork then add:

2 8 oz pkg. cream cheese

2 cans of cream of chicken soup

Stir. Cook o low for 1 hour longer. Serve over angel hair pasta.

Slow Cooker Beef Stroganoff

2010-07-28T15:00:00.003-06:00

I have had this recipe in my e-mails from a friend since February. Yesterday I knew it was going to be a wild busy day filled with morning and afternoon R.S. Society commitments and meetings. Not to mention it was going to be a good hot day of summer-that is motivation in and of itself for me to crock pot lately. I decided I would take Ang up on her recommendation. It was a big hit with my kids, husband, as well as my sister- and brother-in-law and all their kids. (This was my trade for her watching my kids while I went to my afternoon meetings and then when Jack and I snuck in a date-that rarely happens for us-that evening.) This will be a keeper for us for sure! Because of the nature of day I didn't get a photo snapped of it. Maybe next time!

The best part of this recipe is that I usually have all its ingredients on hand and it was tossed together in a jiffy. I am excited to have another use for my stew meat in addition to beef stews.

Slow Cooker Beef Stroganoff

2 lb cubed stew meat (I took time to cut mine into smaller pieces)

2 (10.75oz) can condensed golden mushroom soup or regular cream of mushroom soup

1 chopped onion (I always use my favorite-sweet onions)

1 Tblsp Worcestershire sauce

1/2 c. water

1 packet Lipton Onion soup mix

Spray cooker with non stick spray

Combine all above ingredients in slow cooker

Ingredients added at the END (each of these you can add more or less of)

8 oz cream cheese (I like to used reduced fat)

1/2 to 1 cup sour cream (low fat or fat free is my choice here too)

fresh mushrooms

Directions

Cook on low 8 hours or on high 5 hours

Just before serving stir in 8 oz cream cheese and 1/2 to 1 c. sour cream

I also sauté mushrooms in butter and add those at the end

We serve over Wide Egg Noodles or Rice with a baked squash or other season vegetable favorites. Salad would be a great crunch side to add some nice texture to the meal.

Hope you don't wait as long as I did to take Angela H. up on here great recommendation! ENJOY!

Cinnamon-Apple Chex Mix

2010-07-21T09:29:00.003-06:00

A couple of years ago a semi-truck tipped over near Billings, MT and was loaded full of dried diced apples. The company was fully insured and decided it wasn't worth the hassle of trying to salvage the products on the truck so they gave them away for free. Instant food storage items for those of us that were able to get in on the deal. I got several 50 lb boxes of dried diced apples. Then I went on a hunt for recipes that I could use them for in addition to just snacking on them by themselves. This was one of those favorite recipes I discovered in the process (11/3/08), all this time I thought I had already stored it here on the blog. Give it a try, It is a great little snack and tasty too.

Cinnamon-Apple Chex Mix

5 cups Wheat Chex cereal

1 cup lightly salted whole almonds (I use raw)

1/4 cup butter or margarine

1/3 cup packed brown sugar

2 Tablespoons light corn syrup

1 teaspoon ground cinnamon

1 cup chopped dried apples

1/2 cup vanilla yogurt-covered raisins (I have used chocolate covered raisins or omitted the raisins all together)

In large microwavable bowl, mix cereal and almonds.

In a 2-cup microwavable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 3 minutes, stirring and scraping bowl after ever minute. Stir in apples; microwave on High about 2 minutes or until apples just begin to brown on edges. (I found that 1 minute in my microwave is long enough. Any longer and I burn the apples!)

Spread on waxed paper or foil to cool, about 5 minutes. Place in serving bowl; stir in raisins. Store in airtight container.

Chewy Chex Mix Treat

2010-07-21T09:19:00.003-06:00

I made this treat to take to girls camp. I have loved this recipe since I was young, but don't make it to often because it is one of those treats I eat and eat and eat once I take my first handful--not such a good thing. This yummy treat is great for camping, traveling, or partying!

Chewy Chex Mix Treat

4 cups Rice Chex

4 cups Corn Chex

1/2 box Golden Grahams

2 cups Coconut

2 cups Sliverd Almonds (I have also used peanuts)

Syrup:

1 cup white Karo Syrup

1 cup white sugar

3/4 cup margarine

Boil syrup, sugar and margarine for 2 minutes. Stir. Pour over mixture. Spread out on cookie sheets to cool if desired (I think this helps it not become one solid mass as the syrup cools.)

Linguine with Fresh Tomatoes and Asparagus

2010-07-03T11:28:00.004-06:00

I tried this recipe to help me use up the wild asparagus we picked last week. I needed a salad or a dessert to take to the local Search and Rescue picnic so this is what we took and I was grateful not to have to heat up the kitchen on a hot day!

Linguine with Fresh Tomatoes and Asparagus

2 Tablespoon olive oil

11-12 oz think asparagus

2 large cloves garlic, minced

4 large plum tomatoes, diced (or two large slicing tomatoes-what's on hand!)

1 cup water

2 teaspoons Instant Chicken Bouillon

1 lb linguine cooked according to package

1/2 cup Parmesan cheese

Heat oil in large skillet. Add asparagus; cook, stirring occasionally, until tender. Add garlic; cook until tender. Stir water and bouillon; bring to a boil. Add tomatoes and remove from the heat.

Prepare past according to package directions. Toss with asparagus mixture. Let cool slightly and toss with Parmesan Cheese. (If the noodles are to hot the cheese seems to clump and melt together leaving lumps of cheese--not to appealing to the eye). Season with ground black pepper if desired.

Quick and Easy Bread Sticks

2010-07-03T11:14:00.002-06:00

I got this recipe from Lynda Nelson while living in Montana. It is always amazing to me how I forget about simple recipes like this that are a hit with my family. Why I don't make them more often. I made these for a simple dinner with soup when I had my nieces and nephews for the day. They loved them so much and asked for the recipe to take home to their mom. Then she asked me to make them for our Father's Day meal assignment and so we had them twice in one week. Guess I should be prepared to make them more often this fall.

Bread Sticks

1 Tablespoon instant yeast

1 1/2 cups warm water

1 Tablespoon honey

1 teaspoon salt

4 cups flour

Mix together and knead in mixer for 10 minutes. Meanwhile melt 1/2 cup butter or margarine in a cake pan in the oven. (I always use half the amount of butter and use a cookie sheet). Be careful not to scorch the butter. When dough is ready, roll it out into a rectangle similar in size to your pan. Cut into 1 inch strips. Place in pan, turning so all sides are coated with melted butter. Sprinkle with garlic salt and Parmesan Cheese Let rise about 15 minutes. Bake 20-25 minutes at 425 degrees.

Voldemort Cake

2010-07-03T10:54:00.002-06:00

Some people have titled this cake "Better than Sex Cake" but that isn't a very good name and often embarrasses people if you actually call it that! My sister-in-law and her kids are big fans of Harry Potter books and movies and they have renamed the cake "Voldemort Cake". I have to admit that I have never read the series so I had to be educated on why they gave it that name. Voldemort is suppose to be an unmentionable word if I remember their reason. I like using that title more than the other so it is going to be known as Voldemort Cake at our house too.

Voldemort Cake

1 (8 oz) package devils food cake mix

1/2 (14 oz can sweetened condensed milk

6 oz caramel ice cream topping

3 or 4 (1.4 oz) bars Heath or Skor candy bars crushed

1 (8 oz) container frozen whipped topping, thawed

Bake cake according to package directions for a 9 x 13-inch pan; cool on wire rack for 5 minutes. Make slits across top of cake (or poke with a fork all over) make sure not to go through to the bottom.

In a saucepan on low heat, combine sweetened condensed milk, topping, stirring until smooth and blended. Slowly pour mixture over warm cake, letting it sink into slits/pokes. Then sprinkle crushed candy over cake.

Let cake cool completely, then top with whipped topping, crushed candy and swirls of caramel. Refrigerate.

Salted Peanut Chews

2010-07-03T10:37:00.002-06:00

These are one of Jack's favorite bar cookies--I haven't made them in a couple of years. Again they were made for the thank you plates to add variety, but we had to keep half of them because Jack and the boys love them. Jack wishes I would make them more often. I agree they are pretty darn good. So give them a try for your next pot-luck gathering.

Salted Peanut Chews

Crust:

1 1/2 cups flour

2/3 cups firmly packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup margarine or butter, softened

1 teaspoon vanilla

2 egg yolks

3 cups mini marshmallows

Topping:

2/3 cup corn syrup

1/4 cup margarine or butter

1 teaspoon vanilla

1 (10 oz) package peanut butter chips

2 cups Rice Krispies

2 cups peanuts

Heat oven to 350 degrees. Combine all crust ingredients except marshmallows at low speed until crumbly. Press firmly into bottom of ungreased 9 x 13 pan.

Bake at 350 degrees for 10 to 12 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven and bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In a large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. immediately spoon warm topping over marshmallows: spread to cover. Refrigerate until firm. Cut into bars.

Congo Bars

2010-07-03T10:11:00.004-06:00

These Congo bars are something I remember Lynnette making for various functions when we lived in Connecticut. Thee are simple and come together quickly. I made these to also put on our thank you plates to those who had helped on the cement project on our new house. I love bar cookies because they are done all at one time instead of watching several batches.

Congo Bars

From Lynnette Strobel's kitchen

2 ½ cups all-purpose flour (11.25 ounces if you use a scale)

2 ½ tsp. baking powder

½ teaspoon salt

2/3 cup butter (5 3/8 ounces) at room temperature

3 eggs at room temperature

2 ¼ cups light brown sugar (18.5 ounces if you use a scale)

1 tsp. vanilla

1 12-ounce package chocolate chips

1 cup chopped nuts, optional

Preheat oven to 375 degrees.

In a bowl whisk together flour, baking powder, and salt. (Or you could sift the ingredients, if you are that type of baker. I’m not.) Set aside.

In a mixing bowl cream brown sugar and butter together until well combined. Add eggs, one at a time, making sure each is incorporated before adding the next. Add vanilla and beat until mixture is smooth and no lumps of sugar remain. Don’t get carried away mixing here. If you beat until everything is light and fluffy the Congo bars will be too cake-like.

Add flour mixture and mix just until combined. Add chocolate chips and mix again until chips are evenly dispersed.

Spray a jelly roll pan with cooking spray. Spread dough evenly on pan – much easier imagined than accomplished – and bake for 18 minutes, or until congo bars resemble the picture above.

Remove pan from oven, place on cooling rack and cool until firm enough to cut.

Fudge Nut Bars-Family Favorite

2010-07-03T09:44:00.003-06:00

These wonderfully rich bar cookies have been made in my home for as long as I can remember. They always seem to show up on special gatherings and disappear as quickly as they arrive. They are what we always took to missionaries-homecomings and farewells of family and friends a like. They have been a cookie that Jack has fallen in love with! When you marry into my family you marry into a sweet tooth group and are bound to catch the bug after too long! So I made some of these famous bars to take to friends who have been so generous in helping us with their time or resources with the construction of our new home. It is the only safe way for me to make this recipe or I would end up eating the entire jelly-roll sized cookie sheet by myself. (Not exactly the best thing for weight gaining during pregnancy! ;-0)

Fudge Nut Bars

1/2 cup peanut butter

1/2 cup margarine or butter

1 cup brown sugar

1/2 cup white sugar

3 eggs

2 teaspoons vanilla

2 1/2 cups flour

1 teaspoon soda

1/2 teaspoon salt

3 1/2 cups quick oatmeal

Cream butters and sugars together. Add the eggs and vanilla. Add dry ingredients and mix well. Cover a prepared cookie sheet with dough-saving some dough to crumble over the top of the chocolate filling.

Filling:

1 (12 oz) package chocolate chips (my family loves milk chocolate, but I've made it with semi-sweet because Jack likes those best in his choco-chip cookies so that's what I keep on hand. The semi-sweet seems to make them richer because the chocolate is darker.)

1 can sweetened condensed milk

2 Tablespoons butter

1/2 teaspoon salt

2 teaspoons vanilla

Chopped pecans (optional)

Put all ingredients together in a sauce pan and stir until chocolate is melted. Spread over the top of the prepared dough in cookie sheet. Crumble reserved dough on top. Bake at 350 degrees until edges are lightly browned about 20-25 minutes. ***Do not over bake or the oatmeal crust will be and taste dry.***

Quick and Simple Pizza

2010-07-03T09:32:00.004-06:00

We like pizza. We like tortilla's; so we combined the to for a quick and easy lunch or snack. It is a new family favorite, but I try not to do it to often so that it is still fun when I need a super quick meal for us to eat. I love the new mini pepperoni's they have out now. I am not a huge fan of pepperoni, but the little one's for me seem to be so much better than the big spicy ones and they're easier to eat.

1 Tortilla

1 teaspoon of Pizza sauce (we use homemade pasta sauce)

Cheese

Mini Pepperoni's or other favorite pizzas toppings

In a small fry pan place tortilla and warm the first side. Flip the tortilla to second side and load with toppings. They will melt and get heated as the second side is warming. We like to leave the second side a little longer until it toast a little bit making it more crunchy like a crust. Slide out of pan onto a plate and slice. Enjoy

Crock-Pot Enchiladas

2010-07-03T09:22:00.006-06:00

These were not anything fantastic, but it was good and keep us all happily fed. I always enjoy a good crock pot recipe that takes care of itself while I am busy doing other things and it doesn't heat up our house. We served it with a fresh green salad.

Crock-pot Enchiladas

1 lb. Hamburger

1/2 cup chopped onion (I always use the whole onion)

1 can chopped green chilies

1 pkg. Taco seasoning

5-6 Tortilla

1 can Enchilada sauce

1 can Cream of Mushroom soup

3 cups Shredded Cheddar Cheese (I use Colby Jack because its always on hand-Cheddar might have made it taste better!)

Brown the hamburger, onions, green chilies. Drain and add taco seasoning according to package directions. Mix the enchilada sauce and soup together in a a bowl. Layer in crock-pot: 1 tortilla, meat, cheese, soup mixture. Repeat layers. Cook on low for approximately 4 hours. Top with favorite toppings-sour cream, avocado's, diced tomatoes, lettuce, etc.

In Need of Some Quick and Simple Summer Recipes!

2010-07-03T09:12:00.003-06:00

I am finding this summer being pregnant that the 80-81 degree house demotivates me to do much cooking period. I haven't been cooking or trying many new recipes lately. If I do try one I haven't posted anything in a super long time for multiple reasons-- the HOUSE construction is the BIGGEST reason, and preparing for girls camp, and keeping my current home and yard nice and tidy, so that Jack doesn't have any more "to do's" on his list--building the house is preoccupying him completely. So today I will probably be doing a few post seeing that Hugh allowed me very little sleep last night and I am completely wiped out today with little motivation to do anything!

Today is one of those days I wonder what does everybody else prepared for their summer meals! I am begging for ideas and recipes if you are willing to share!!!!

Bok Choy Salad

2010-06-22T14:50:00.002-06:00

This is a quick and easy fresh Bok Choy salad I altered the original recipe from allrecipes.com --"Yummy Bok Choy Salad". (Trying to use up all my Bok Choy from my Bountiful Baskets.) With its homemade vinaigrette, green onions, toasted almonds, and toss in some craisins and have a tasty side salad. The only draw back of this salad is it is one of those that you have to use the entire salad after putting the dressing on it because it turns soggy and not very appetizing after a while.

Dressing:

1/2 cup olive oil

1/4 cup rice vinegar

1/2 cup white sugar

3 Tablespoons soy sauce

Salad:

8-10 cups Bok Choy (cleaned and sliced)

1 bunch green onions (I chose to use less)

1/8 cup slivered almonds, toasted (used candied almonds that I use in Jack's Favorite Salad)

1/2 - 1 cup chow mein noodles (or as many as looks proportioned to your size of salad.)

Gingery Stir-Fried Chicken and Bok Choy

2010-06-07T11:33:00.003-06:00

I am bummed that I didn't get a picture of this tasty little dish. I thought I had already posted this over a year ago. So, I served it up and let it disappear. Oh well!

For those in our area that are participating in the Bountiful Basket food services being offered. If you are wondering what to do with your baby heads of Bok Choy, this would be a useful recipe. It used the Bok Choy and a red bell pepper too. (If you want another stir-fry recipe that uses bok choy try Stir-Fried Tofu and Bok Choy in Ginger sauce.)

It serves 4 as a main dish with rice. I doubled the batch and it served 5 adults and 6 children with a small serving left over. I didn't serve any other sides with this dish, because that is pretty standard for my style when I serve a stir-fry that has meat and veggies with rice I don't feel like we need anything more. (Doubling the recipe I was able to use 9 heads of my baby bok choy. A pound of these little bok choy was around 5 heads. It looks like a ton when you prep it for the stir-fry, but really it cooks down to nothing-similar to spinach.)

This recipe did come from my "The New Best Recipe" book so it may seem like over kill on the instructions, but it all turns out in the end. Promise.

Gingery Stir-Fried Chicken and Bok Choy

1/4 cup low-sodium chicken broth

2 Tablespoons dry sherry (I just use Sherry cooking whine)

1 Tablespoon soy sauce

1 Tablespoon oyster sauce

1/2 teaspoon toasted sesame oil

1 teaspoon cornstarch (At the end of cooking the entire recipe you may want to thicken it more)

1 teaspoon sugar

1/4 teaspoon read pepper flakes (I would use 1/8 tsp. If you don't love hot food. Which I had to do to keep it more kid friendly. When doubling the recipe I used only 1/4 teaspoon. It is plenty spicy with all the ginger in it.)

4 teaspoons minced fresh ginger

1 medium garlic clove, minced or pressed through a garlic press

Peanut or Vegetable oil

1 recipe Marinated Velveted Chicken for Stir-Fry

1 small head bok choy (about 1 pound) {this is 5-6 baby heads}, washed and dried, stalks and green separated, stalks cut on the bias into 1/4-inch slices and greens cut into 1/2-inch strips.

1 small red bell pepper, cored, seeded, and cut into 1/4-inch strips.

Whisk the chicken broth, sherry, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, red pepper flakes, and 2 teaspoons of minced ginger in a small bowl. Combine the remaining 2 teaspoons of ginger, the garlic, and 1 teaspoon peanut oil in another small bowl.

Heat 2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking; add half of the chicken in a flat, even layer. Cook without stirring but gently separating the pieces, until golden brown on the first side, about 1 minute; turn the chicken pieces and cook until lightly browned on the second side, about 30 seconds. Transfer the chicken to a clean bowl. Repeat with additional 2 teaspoons peanut oil and remaining chicken.

Add 1 Tablespoon peanut oil to the now empty skillet; heat until just smoking. Add the bok choy stalks and red bell pepper; stir-fry until they begin to brown, about 1 minute. Push the vegetables to the sides of the skillet to clear the center; add the garlic-ginger mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, 15 to 20 seconds, then stir the mixture into the stalks and continue to cook until the stalks are tender-crisp, about 30 seconds longer. Stir in the bok choy greens and cook until they begin to wilt, about 30 seconds. Return the chicken to the skillet. Whisk the sauce to recombine and cook, stirring constantly, until the sauce is thickened and the chicken is cooked through, about 30 seconds. Transfer to a serving platter and serve immediately.

Marinated Velveted Chicken for Stir-fry

2010-06-07T11:26:00.004-06:00

1/4 cup soy sauce

1/4 cup dry sherry (I just use sherry cooking whine)

1 cup water

1 pound boneless, skinless chicken breast

(cut into strips or chunks depend on how you like it in your stir-fry)

2 Tablespoons toasted sesame oil

1 Tablespoon cornstarch

1 Tablespoon unbleached all-purpose flour

Combine the soy sauce, sherry, and water in a medium bowl, add the chicken and stir to break up any clumps. Cover with plastic wrap and refrigerate at least 20 minutes or up to 1 hour.

Mix the seasame oil, cornstarch and flour together in a medium bowl until smooth. Drain the chicken in a mesh strainer. Toss the chicken in the cornstarch-flour mixture until evenly coated. Use immediately in a stir-fry. (See Ginger-Stir Fried Chicken and Bok Choy.)

Fruit Slush

2010-05-28T06:19:00.004-06:00

(Fruit slush prior to freezing)

This is a refreshing and light slush. Perfect for those hot summer day BBQ's right around the corner. This recipe is T. Mangus adapted recipe from a Taste of Home recipe. T. Mangus has the "great cook" title hooked to her name here in our little town. They say whatever recipe she submits to the hospital cookbook, shares, etc. Is always sure to be a hit. For me this one was no exception. When we were served this at a small church gathering they served it with a dollop of canned whipped cream on it--the added touch.

Fruit Slush (T. Mangus)

1 (12 oz) can frozen lemonade

3-4 Bananas

1 can pineapple crushed or tidbits, with juices

1 can mandarin oranges, drained

1 can peaches with juices

1 can pears with juices

1 container of frozen strawberries (I used a frozen bag and put it what I thought looked good)

1-2 cups frozen blueberries or other berries

6 oz can of Orange Juice, undiluted

In a large bowl, combine all ingredients. Cover and freeze for at least 8 hours or until firm. Remove from the freezer 45 minutes before serving. Mix in 1 (20 oz) bottle of Sprite or 7-Up before serving.

*Red grapes halved can be used instead of blueberries. The berries just give it more contrast and sweetness verses a tart flavor.

Chicken Nuggets (Cent$ible cookbook)

2010-05-28T06:15:00.003-06:00

During the past month I had to come up with something to do with some extra chicken I had thawed out. The kids were starting to get hungry and I had no idea what I was going to feed them, so I thought I would try these nuggets because I had everything on hand and wouldn't have to make a trip to the store for one more day! They are different then the store bought breaded kind, but my boys didn't seem to mind. Where they are baked not fried I am sure they are far better for you too.

2 lbs, Chicken, cut into bite-size pieces

1/2 cup low fat plain yogurt or milk (I used 1 % milk)

1 cup cornflake crumbs

2 Tablespoons flour

1/2 teaspoon parsley

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon salt (Not originally called for--I just thought they needed something!)

1 Tablespoon canola oil

Place chicken chunks into a large bowl with yogurt or milk. Make sure all pieces of chicken are coated with yogurt or milk. Combine cornflake crumbs, flour, parsley, paprika, onion powder, and garlic powder into a clean, resealable plastic bag and mix well. Drizzle in the oil and mix.

Add the chicken chunks to the crumb mixture, seal bag, and shake well to cover all the pieces. Spray a cookie sheet lightly with oil and place the coated chicken pieces on the cookie sheet. Bake in a 400 degree oven for 20 minutes or until all chicken pieces are cooked through. Makes 8-10 servings.

Chicken Breast with Avocado, Tomato, and Cucumber Salsa

2010-05-06T18:00:00.000-06:00

I was looking for a quick and easy Cinco De Mayo recipe that called for Chicken because we had eaten beef the last two nights and I wasn't really interested in making our usual tacos. I got this in one of my e-newsletters yesterday morning and thought we'd give it a try. It was quick and easy. The salsa was different and refreshing, the cucumber gave it a sweetness that I liked, but I love cucumbers and tomatoes anytime. We made our own chips with tortillas that the kids always gobble up!

Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Baked tortilla chips make a crunchy companion for this simple summer supper. Try the salsa another night on grilled fish or shrimp.

Yield: 4 servings
(serving size: 1 chicken breast half and 3/4 cup salsa)

Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon chipotle chile powder (I used regular Chile powder
4 (6-ounce) skinless, boneless chicken breast halves
1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)
1 cup grape tomatoes, halved (I used diced Roma's)
1/2 cup prechopped red onion (I used white sweet onion)
1/2 cup chopped peeled avocado
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and finely chopped (I used 1 teaspoon minced-in adult half only)

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.

2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.

CALORIES 243 (28% from fat); FAT 7.6g (sat 1.6g,mono 3.5g,poly 1.3g); IRON 1.7mg; CHOLESTEROL 94mg; CALCIUM 34mg; CARBOHYDRATE 7.3g; SODIUM 533mg; PROTEIN 35.6g; FIBER 2.7g

Cooking Light, AUGUST 2008

Secret Recipe Cookie (BYU)

2010-05-06T17:32:00.004-06:00

I got this recipe from the BYU Dietitian Students Cooking Lab while I was a student nearly 10 years ago-wish I was a Dietitian student, but I studied otherwise. Their class was handing out recipes and samples and I was lucky enough to get offered one. The very title of the cookie makes me laugh as they were freely passing them out to those of us passing by.

1 cup Butter Flavored Crisco

1 cup White Sugar

1 Cup Brown Sugar

2 Eggs

1 teaspoon Vanilla

2 cups flour

2 cups quick oats (I frequently use regular oats)

1 teaspoon Baking Soda

1/8 teaspoon salt

1 cup chocolate chips

Cream Crisco and sugars together until smooth and creamy. Then add eggs and vanilla. Blend in dry ingredients. Drop onto cookie sheet in desired size (teaspoon to Tablespoon). Bake at 350 degrees for 9-11 minutes.

*I always like to stay on the lower side of the times given and then let them rest for 1 minute on the pan before removing to cooling racks. I think this helps the cookies stay nice and soft.

Grilled Chicken Sandwiches with Pesto Mayo

2010-05-06T17:17:00.002-06:00

This sandwich was nice for a quick weeknight family meal. Its a good mix-up to an original ordinary sandwich. Jack thought that they were hard to eat on the Ciabatta. He thinks they would be easier for kids to eat on a softer style roll. I liked the Ciabatta flavor and texture, but agreed with Jack it is quiet the mouthful. The one perk of buying Ciabatta bulk par-baked at Costco is that I can under bake them slightly so the crust isn't so crisp.

Grilled Chicken Sandwiches with Pesto Mayo

1/4 cup Basil Pesto (I buy mine in bulk at Costco and then divide it up into 1/4 cup baggies and freeze them. We use it for a pasta sauce too.)

4 boneless skinless chicken breast halves (or 8-10 tenders depending on how many sandwiches you need)

4 Ciabatta rolls or French rolls, split horizontally (I buy my Ciabatta by the case at Costco too and split it with some one)

8 Thin slices provolone or other Italian cheese

Preheat grill or broiler. Spread 3 Tablespoons pest over chicken breast. Place remaining pesto and mayo in small bowl and combine until smooth. Chill until ready to use. Grill the chicken for 5 minutes over medium high heat; turn over. Grill for an additional 3-5 minutes or until chicken is no longer pink in center. Spread pesto mayo over bread and top with chicken and cheese. Add lettuce, sliced tomatoes, and onions if desired.

Serves 4-6 depending on the size of your eaters! :-)

Spring has Brought Me such a Nice Surprise-Popcorn Popping!

2010-05-06T16:25:00.005-06:00

This is a new found recipe for baked carmel corn that is taking the top slot for the wedding favor. It is good and the white chocolate chips makes it different. Our family loves carmel corn no matter which method is used. If you like the simpleness of using a microwave for making the carmel and baking like we use with our Jell-O popcorn you may want to check out our Brown Paper Bag Popcorn too.

Spring Time Popcorn

6 oz Popcorn (my mom thinks that white puts off less kernel husks)

This is equivalent to about 1 cup of kernels.

Popcorn and then top with the carmel.

1 cup of white chocolate chips

1/4 cup butter

1 cup packed brown sugar

1/3 cup corn syrup

1/2 teaspoon salt

Preheat oven to 250 degrees. Place popped popcorn in a large stainless steel bowl or roasting pan. Spray pan lightly with cooking spray. (I have also used foil lined cookie sheets-which isn't as easy for the stirring)

In heavy sauce pan place white chips, butter, brown sugar, corn syrup, and salt. Cook on medium. Stir constantly until mixture comes to a light boil. Place a small drop of coloring into saucepan if you desire a color; mix until combined. Remove from heat and pour carmel evenly over popcorn. Gently stir to coat popcorn . Bake in oven for 10 minutes stirring every couple of minutes. Remove from oven and pour popcorn out on waxed/parchment paper to cool. Break into pieces and serve.

Spring has Brought Me such a Nice Surprise-Popcorn Popping!

2010-05-06T16:07:00.004-06:00

We have had fun this week at our house trying different popcorn treats. My little sister is getting married in a mid-May and she wants to give a carmel corn treat away to the guest as her wedding favor. We have lots of favorite family carmel corn recipes, but we went searching for more and tried a few out of our family cookbook as well as some new ones from the web.

For Family Night treat we tried a recipe that one of my co-workers gave me over 10 years ago! The kids loved it. You make it with Jell-O and cook it all in the microwave so this was a great recipe that allowed the boys to help me in the kitchen--Which they LOVE!

Jell-O Popcorn

1 Large Brown Paper Bag

Non-Stick Vegetable Spray

10 cups unsalted popped popcorn (we used closer to 12 or 14)

1/2 cup margarine

1/4 cup sugar

1/4 cup light corn syrup

1 3-oz package of Jell-O any flavor

1/4 teaspoon soda

Spray bag with non-stick spray. Put popped corn in bag. Set aside. Microwave butter in a glass dish 45 to 60 seconds. Add sugar, syrup, and Jell-O and stir. Microwave on high for 3 minutes or till full boil is reached. Remove from microwave stir in Soda. Immediately pour over popped corn. Close the bag by rolling the top down until it will fit inside your microwave. Microwave bag of goodies for 1 minute on high. Remove SHAKE, return to microwave for 30 more seconds. Shake bag. Microwave for 30 more seconds. Pour out of bag onto wax paper to cool.

Enjoy a fruity fun treat one kernel at a time.

We have tried, Strawberry, Raspberry, Peach. The kids favorite is the Strawberry. The Raspberry is tart, the Peach is sweet and has a little tang to it.

This is our first batch-strawberry flavored. Turned out nice and PINK

Easy Chicken Kabob's

2010-05-06T14:51:00.003-06:00

I got this recipe from my friend Melissa W. who said she got it a while back from the gal that is teaching our little community cooking class at my home. They were a hit with the kids! They were super easy to make. The grill should have been a little more oiled and my skewers a soaked a little longer, but it all turned out in the end. I love that the marinade is so simple and that I have all the ingredients on hand all the time. Thanks Melissa for sharing this treasured recipe of yours with our family.

Easy Chicken Kabob's

Marinate Chicken of choice in:

1/4 cup Canola Oil

1/3 cup Honey

1/3 cup Soy Sauce

2 Cloves Garlic, minced

1/4 teaspoon Black Pepper

Marinate Chicken for at least 1 hour or longer. Put on Skewer if desired and grill until done.

We served ours with rice and a side salad with Asian flavored dressing.

Clubhouse Chicken Squares

2010-05-06T14:00:00.000-06:00

I got this recipe from one of my Pampered Chef Cookbooks. This a tasty appetizer that we actually had for a dinner on one of our warm spring days-not like the snow today! The kids liked it and it was tasty, but loaded with calories and fat! Because of its high fat and calorie content it is probably best served as an appetizer (Each square if you get 12 servings out of your creation according to the book has upwards of 300 calories and 20 g of fat. Now if you used reduced fat products like I always like to do I can't tell you what the counts are, but I bet it doesn't change them all that much!---DARN!). This would be a fun party or shower finger food.

Clubhouse Chicken Squares

2 packages (8 oz each) refrigerated crescent rolls

1 package (8 oz) cream cheese softened ( I personally think you could go less here!)

2 Tablespoons mayonnaise

1 small garlic clove, pressed

1 teaspoon Dill mix (I used McCormick's "It's a Dilly mix)

1 can (10 oz) Chunk white chicken, drained and flaked (I cooked and diced chicken tenders)

1/2 small cucumber, seeded, sliced, and quartered

2 plum tomatoes, seeded and diced (I used slicing tomatoes I had on hand)

1/2 cup (2 oz) Shredded Cheddar cheese

6 slices bacon, crisply cooked, drained and crumbled

Preheat oven to 375 degrees. Unroll one package of crescent rolls across one end of stoneware pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Roll dough to seal perforations and press up sides to form crust. Bake 12-15 minutes or until golden brown. Remove from oven; cool completely.

In a bowl combine cream cheese, mayonnaise, pressed garlic and dill mix; mix well. Spread mixture evenly over crust; top with chicken.

Thinly slice cucumber and cut into quarters. Dice tomatoes and grate cheese. Sprinkle cucumber, tomatoes, cheese and bacon over chicken. Refrigerate 30 minutes. Cut into squares.

Serves 12.

We didn't wait for it to cool. We just ate it up the way it was and were content that dinner was accomplished! :-)

Chalupa--crock pot

2010-05-05T15:49:00.000-06:00

This was a recipe I tried from our "Centsible" cookbook. I expected it to be more spicy, but it was bland to very mind if anything. I will increase the salt next time and if you want more spice I would recommend 2 cans of chilies or more chili powder or even adding a touch of Cayenne pepper. My kids at it pretty well. We did Taco's one night and over rice the next. We shared some with family and froze some for later. So as you can tell we didn't eat the 1 cup servings each that it recommends.

Chalupa-roast shredded and returned to the crock pot ready to be served.

We used it to make Burritos with all our favorite toppings-tomatoes, lettuce, cheese, etc.

We also liked it over rice.

Chalupa

1 lb. dried pinto beans

1 lb. Pork roast or 2 to 3 pork stakes (I used 1-pork roast that you can by in a 4 pack at Costco)

7 cups water

1/2 cup onion, chopped (I use a whole onion)

2 cloves garlic, minced

1 teaspoon salt (I personally think it needs at least 1 1/2 tsp.)

2 Tablespoons Chili powder

1 Tablespoon Cumin

1 teaspoon oregano

1 4-oz can green chilies, chopped

Put all ingredients in a dutch oven, crock-pot or heavy kettle. Cover and simmer about 5 hours or until roast falls apart and beans are done.

Uncover and cook about 1/2 hour until mixture reaches the desired thickness.

Serve with tortilla and the following toppings if desired (chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheese, taco sauce, or other hot sauce. Makes 12 servings (1 cup each)

Hamburger Vegetable Soup W/ Corn Bread

2010-04-18T19:39:00.005-06:00

Our community recreation department had a listing for Free Cooking Classes. So I organized a few women that I knew liked to cook, exchange and visit about recipes to come to my home for the classes. The teacher comes from the UW Cooperative Extension--She's the Cent$ible Nutrition Project Coordinator. It is a program that has several classes teaching you how to feed your families better for less money. We held our first class and got their cookbook (free!) Then they asked us to try recipes out of it over the next week so we could ask question or share with others what we did to modify it. I have had good luck with the few I have tried with a few if any changes of my own.

This soup was a last minute meal I decided to do because I had everything on hand and need something quick! I hadn't planned very well this day--happening more and more often as the weather gets better! :-) Both the Soup and the cornbread were done in 30 minutes or less. I also used the Variation suggestions with some changes.

Hamburger Vegetable Soup (p.328)

12 oz. Lean ground beef

1 (16 oz) can kidney beans (I rinsed and drained)

1 (20 oz) bag frozen vegetables or 3 cups of any combination of vegetables

3 Beef Bouillon cubes (I used 5! and I think it was just right)

1 (8 oz) can tomato sauce

6 cups water (This is why I added more bouillon you could add up to 6 cubes)

Brown ground beef in large pan. Drain.

Add the remaining ingredients. Bring to a boil and cook 15 to 20 minutes, until vegetables are tender. You may need to add more water.

Serves 8

Variation: Add 1 to 2 tablespoons dried minced onion (I added a fresh small sweet onion)

and 2 unpeeled, diced potatoes (my russell potatoes were really small so I used 3 potatoes).

This wasn't my favorite corn bread. It doesn't even come close to my mother-in-laws corn bread which I call "corn bread cake!" This one is dry and crumbly and not very sweet like Ruth's, but in a hurry it was a good side and my kids loved it regardless. Cameron liked it plain, Quin liked it with our honey, Hugh just ate it no comment, and Jack though it need more sweetness. I was just grateful that it was ready from start to finish in under 30 minutes. Ruth's takes almost an hour.

Corn Bread (p. 133)

1 cup sifted all-purpose flour

1/4 cup sugar

3 teaspoons baking powder

3/4 teaspoon salt

1 cup yellow cornmeal

2 eggs

1 cup lowfat milk

1/4 cup canola oil

Preheat oven to 425 degrees, grease an 8 x 8 pan. Combine flour, sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and oil. Stir until mixed. (Do not over beat.) Pour into greased pan. Bake for 20 to 25 minutes. Cut into nine pieces.

Fry Bread

2010-04-18T19:07:00.001-06:00

Jack had been requesting Fry Bread for a while now. So one night I was thinking we'd do taco's for a quick meal (I had meat in the freezer ready to go.) So I pulled out the new cookbook that I got at my class a few days before and gave this a shot. I love that it is all pantry items that I have to toss it together from scratch quickly and it made more than enough for my little family.

Quin's proud display of his Fry Bread Taco

Fry Bread (p. 141)

2 cups all-purpose flour or (1 1/4 cup all-purpose flour and 1/2 cup whole-wheat flour)

4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup nonfat dry milk powder

3/4-1 cup warm water

Canola Oil (for frying)

Mix flours, baking powder, and salt together. Combine nonfat dry milk with warm water. (Mixing milk with water prevents white particles in the oil wen frying). Add enough milk to dry ingredients to form a ball of dough. Form into 12 balls and roll or pat each ball into a 5-inch circle. Fry in hot (350-375 degree) canola oil until puffy and golden, turning once. Stand upright in pan lined with paper towels or unused brown paper bags to drain fat.

Strawberry Salad with Poppy Seed Dressing

2010-04-15T16:54:00.003-06:00

This little recipe is one I clipped a couple of years ago from our little grocery stores ad. I was glad to find a poppy seed dressing that was homemade. It is nice not to have a million different bottles of condiments in the fridge all the time. We also use candied almonds--making them as instructed in Jack's Favorite Salad. When Jack eats this salad he says, "That could be dessert!"

Strawberry Salad with Poppy Seed Dressing

3 Tablespoons sugar

3 Tablespoons light Mayonnaise

2 Tablespoons milk

1 Tablespoon White Wine Vinegar

1 Tablespoon poppy seeds (I think 2 teaspoons would be ample)

10 oz Romaine Lettuce torn

1 cup Strawberries

2 Tablespoons toasted slivered almonds

Combine the sugar, mayonnaise, milk, poppy seeds and vinegar in a small bowl and whisk well.

Place lettuce in a large bowl. Add the strawberries and almonds and toss lightly. Divide among individual serving plates and drizzle each with about 1 Tablespoon dressing.

Makes six servings.

**We like this dressing, just as well as the store bought poppy seed.

Jack's Favorite Salad

2010-04-15T14:10:00.003-06:00

Jack's Favorite Salad

1/2 cups sliced almonds

3 Tablespoons Sugar

1/2 head Iceberg lettuce

1/2 head Romaine lettuce

1 cup chopped celery

2 green onions

1 (11 oz) can mandarin oranges

Dressing:

1/2 teaspoon salt

dash pepper

1/2 cup vegetable oil (we always use canola)

1 Tablespoon Fresh Chopped parsley (can be made without if you don't happen to have it).

2 Tablespoons sugar

2 Tablespoons Vinegar

Dash Tabasco sauce (to taste) {I put 4 shakes/drops in the last time I made it and it gave the salad a bite. I recommend 1 -2 drops for the best results).

For the Nuts:

In a small sauce pan over medium heat cook almonds with sugar stirring constantly (5-8 minutes.) Cool and store in airtight container. *Don't put them in plastic containers it will melt because the nuts are so hot!

Mixing the Salad:

Wash and tear the lettuces, mix them together in a nice size bowl. Mix salad dressing and chill until ready to serve. Add almonds, oranges, and salad dressing just before serving.

Sesame Chicken

2010-04-15T10:46:00.002-06:00

This is a recipe from Emily S. (reliefsocietycookers.blogspot.com). It takes at least an hour of planning time because it has to marinate. My kids and husbands really enjoyed this recipe. We will have this again.

3 or 4 chicken breasts

2 Tablespoons oil

1/4 cup sesame seeds

1/4 cup soy sauce

2 Tablespoons brown sugar

3/4 teaspoon ground ginger

2 cloves chopped garlic

Cut chicken into cubes or sometimes I do strips. In a large frying pan, combine sesame seeds and oil. Cook over medium low heat, stirring occasionally, just until seeds are golden (about 2 minutes). Let cool. In another bowl, combine soy sauce, sugar, ginger and garlic. When sesame seeds have cooled, add them to the bowl. Mix in chicken. Cover and chill for 1-4 hours.

Arrange meat with all of the marinade in a single layer in a 9 x 13 pan. Broil about 6 inches from the heat, until golden, about 10 minutes. Turn pieces over and continue cooking until chicken is no longer pink, about 5 minutes longer. Serve over rice!

Lemongrass Chicken and Asparagus

2010-04-15T10:02:00.006-06:00

This recipe comes out of my William-Sonoma Weeknight cookbook (p. 26-27). It is a 20 minutes start to finish recipe which is great for those time crunched nights. I didn't have lemongrass as called for, not carried at our little store either. I was so glad that the book gave me and alternative for it (see the **).

Lemongrass Chicken & Asparagus

1 1/2 lbs. Skinless, boneless Chicken cut into thin strips

Salt and Pepper

2 Tablespoons Peanut or Canola Oil

3/4 cup, thinly sliced Green (spring) Onions

2 Tablespoons Fresh Ginger, minced

1 Stalk Lemongrass, bulb part only, trimmed and finely chopped **

3 Cloves Garlic, minced

1/2 lb. Slender Asparagus trimmed and sliced diagonally (I used the whole bundle so about 1 lb.)

3/4 cup Chicken Broth

2 Tablespoon Asian fish sauce (I left this out. It is all I taste when I am pregnant)

1/4 cup Peanuts, chopped

Serve steamed white rice

Season the chicken lightly with salt and pepper. In a Wok or frying pan over high heat, warm the oil. Add the chicken and stir-fry until golden on the outside and opaque throughout, 2-3 minutes. Transfer to a plate. Add the green onions and stir-fry until fragrant, 1-2 minutes. Add the ginger, lemongrass, and garlic and stir-fry for 30 seconds. Add the asparagus and stir-fry just until tender-crisp, 2-3 minutes.

Finish the dish by adding the broth and fish sauce to the pan and bring to a simmer. Return the chicken and any juices from the plate to the pan, reduce the hear to medium-low, and simmer for 1 minute to heat through. Sprinkle with the peanuts. Spoon the rice onto individual plates, top with the chicken and asparagus, and serve.

**Lemongrass is available in many markets, but if you can't find it, substitute 1 Tablespoon lemon juice and 2 teaspoon grated lemon zest. Add the juice and zest to the pan along with the garlic and ginger.

French Dip Sandwiches (Crock-pot)

2010-04-14T22:18:00.005-06:00

This recipe was so easy. I found the recipe on ourbestbites.com. I took out a roast Saturday afternoon and put it in the fridge. It was still frozen solid when I had the idea of putting the roast in at 10-pm Saturday night so we could have lunch but 1-pm Sunday afternoon. Worked like a charm! I think I will try this method again with a frozen roast and just add my vegetables to the crockpot later the next day!

I think if you enjoy a French Dip sandwich now and then you will like this. I will say that my kids were not so excited about the soggy bread deal(so they didn't dip), but they at it well the first night just not as left overs. I was pleasantly surprised with the results and very pleased with the simplicity of the meal all together.

French Dip Sandwiches

1 (2.5-3lb) Beef Roast (I used a chuck roast)

2 Tablespoons olive oil

salt and pepper

2 (1 oz each) packages of dry onion soup mix. (I used 1-onion and 1-onion and mushroom flavored packets)

2 cups water

2 cans beef broth

6-8 Large buns (or more! 6 is a VERY generous serving we got nearly 12 servings total)

Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and run roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. It is done when you can insert a fork and the meat just falls apart. When meat is ready, remove from crockpot and shred with a fork. (I then placed it in a bowl and added a ladle or two of the Au jus over it while it rested so it could soak up more juices.)

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or taster oven for a few minutes, until bread is golden and cheese is melted.

Ladle juices into small cups for dipping and enjoy.

Our Quick Fruit Salad

2010-04-14T22:01:00.003-06:00

Growing up I loved when my mom would make her fresh fruit salad with whipping cream. It seemed like we had it mostly at large family gatherings. It was always a huge hit and everyone wanted to lick the bowl clean. I guess I wasn't the only one who loved mom's salad! Because I don't recall there being a set ingredients list to mom's salad all I do remember is the banana's, apples, pears, peaches, pineapple chunks and cream. I have just started adding all kinds of fresh fruits to ours.

Quick Fruit Salad

2-4 Banana's

2 Golden Delicious Apples

1 Red Delicious Apple

Canned Peaches, Pears, and Pineapple (I use a homemade quart of fruit cocktail)

2 cups sliced Strawberries

1 8 oz container Cool Whip Free

Gently mix together in a large bowl, chill if necessary. If chilling is required I would recommend not slicing the banana's or strawberries into the mix until right before you serve the dish, so that they don't discolor or go soggy.