Wednesday, November 16, 2011

Paul's Pumpkin Bars


from allrecipes.com

4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

Preheat oven to 350.

In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Sunday, October 9, 2011

Homemade Granola


This is a slight variation on the recipe my mom use to make when we were growing up. It is quite simple and really delicious! I love it plain, with milk, or in yogurt.

5 c. oatmeal
1 1/2 c. coconut
1 c. sunflower seeds
1 1/4 c. chopped almonds or other nuts
3/4 c. brown sugar
3/4 c. water
3/4 c. vegetable oil
1/2 c. honey
1/4 c. molasses
3/4 tsp. salt
1 1/4 tsp. cinnamon
1 tsp. vanilla
1 tsp. coconut extract
1 tsp. almond extract
1 c. Raisins or other fruit (optional)

Preheat oven to 300 ° F. Mix oatmeal, coconut, sunflower seeds, and nuts together in large bowl. In a saucepan over low heat, combine sugar, water, oil, honey, molasses, salt, cinnamon, and extracts until sugar is dissolved. Do not boil. Combine the dry and wet ingredients and spread onto cookie sheet. Bake for 20-30 minutes, turning or stirring half way through. Bake 15 minutes longer for crunchy granola, stirring occasionally. Mix in dried fruit after baking. Makes about 10 cups. Store in airtight container up to 6 months.

Cream of Broccoli Soup


Recipe from A Treasury of Top Secret Recipes by Todd Wilbur

The name of this soup may not sound appealing, but for some reason it was appealing enough for me to try it. Even looking at the ingredient list, I wasn't too optimistic, but I must say I LOVED this soup. My picky husband and 3-year old devoured it too! We will definitely be making it again.

4 c. chicken broth
3 c. broccoli, chopped (1 large bunch)
1/2 c. diced onion
1 bay leaf
1/4 tsp. salt
Dash ground pepper
1/4 c. flour
1/3 c. diced ham
1/2 c. heavy cream

Combine broth, broccoli, onion, bay leaf, salt, and pepper in saucepan over high heat. Bring to boil, turn down heat and simmer, covered for 30 minutes. Remove bay leaf, transfer half of mixture to a blender and blend until nearly a puree. Pour back into saucepan over medium low heat. Add flour and whisk until lumps are dissolved. Add diced ham and cream. Simmer for 10 to 15 minutes, until soup reaches desired thickness.

Serves 4 as an appetizer or 2 as an entree.

Peanut Butter Popcorn


This popcorn has been a family favorite for as long as I can remember. It is so soft and delicious, I prefer it to caramel corn any day!

1 c. kernels popped (2 3.3 oz bags microwave popcorn)
1/2 c. corn syrup
1/2 c. honey
1 c. white sugar
1c. peanut butter
1 tsp. vanilla
1 Tbs. butter

Combine corn syrup, honey, and sugar in saucepan over medium high heat. Boil for one minute, remove from heat. Add peanut butter, vanilla, and butter to mixture. Stir over warm popcorn.

Thursday, September 29, 2011

Broccoli Chicken Halloween Snake


(Recipe adapted from my friend, Amy's, Broccoli Chicken Braid; snake adapted from divinedinnerparty.com)

2 C. cooked chicken, chopped (about 3 cooked chicken breasts)
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
2 cloves garlic, pressed
1 C. Cheddar cheese, shredded
1/2 C. mayonnaise
1 tsp. dill weed
1/2 tsp. rosemary
1/2 tsp. paprika
1/4 tsp. salt

1 recipe bread stick dough (or use 2 - 8 oz. pkg. refrigerated crescent rolls)

2-3 egg yolks, lightly beaten
food coloring
2 pimento-stuffed green olives or green pepper


Prepare bread dough. Preheat oven to 375ºF. Grease cookie sheet.

While dough is rising, mix chicken, broccoli, red bell pepper, garlic, cheese, mayonnaise, and seasonings in a bowl. Use part of the red pepper to make a snake tongue.

Roll out dough into 24" X 6" rectangle (about 1/4" thick). Spread filling evenly over middle of dough, leaving 1-2" on each side. Fold both sides of the dough over the filling lengthwise. Press all sides to seal. Roll over so seam is on bottom and carefully transfer to pan, forming desired snake shape.

Mix egg yolks with desired food coloring; use pastry brush to paint and decorate the snake. Add green olives or cut green pepper for eyes and red pepper tongue to dough snake.

Bake 20-25 minutes or until golden brown.

Monday, August 15, 2011

Hostess Cupcakes






I've been meaning to try these for a year, but have been putting it off, thinking they'd disappoint. I do like the hostess version, but the last time I had them, they weren't as good as I remembered. On top of that, I'm not much of a cake person. However, these were really good! I really liked even just the cupcakes by themselves.

They do taste like the real thing, but better quality- except the frosting is a little bit more adult- a little richer than the store bought version. Maybe next time I'll try milk chocolate for the frosting, instead of semi sweet and see where that gets me.

All in all, I really like these and will make them again.



Makes 30

FOR THE CUPCAKES
3 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
2 cups sugar
3/4 cups applesauce
1 cup milk
1 cup water
1 teaspoon vanilla


FOR THE FILLING
6 tablespoons unsalted butter, softened
1/2 cup, plus 2 tablespoons confectioners’ sugar
3/4 teaspoon vanilla
pinch salt
1 1/4 cups marshmallow spread


FOR THE FROSTING
6 tablespoons unsalted butter, softened
1 1/2 cups semi-sweet chocolate chips
2 tablespoons light corn syrup
1/2 teaspoon vanilla


To make the cupcakes: Preheat oven to 375 degrees. Line muffin pan with cupcake liners.

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

In a large bowl, or the bowl of a standing mixer, combine oil and sugar; mix well. Stir in the apple sauce and vanilla. Add half of the flour mixture and mix until just combined. Slowly pour in the water, mixing on low until combined. Scrape the sides of the bowl with a rubber spatula. Beat in the remaining flour mixture until just mixed. Slowly add the milk and beat on low until thoroughly combined. Scrape the bowl and mix for another 15-20 seconds.

Fill each cupcake liner with 2 tablespoons of batter. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out with a crumb or 2 clinging to it. Allow to cool completely before filling or frosting.

To make the filling:
In a medium bowl, cream the butter and sugar together. Stir in the vanilla and pinch of salt. Mix in the marshmallow spread and whisk until light and fluffy. Cover bowl with plastic wrap and chill for 30 minutes.

To make the frosting:
In a small bowl set over an inch or two of lightly simmering water, melt the butter, chips, and corn syrup until smooth and glossy. Remove from heat and stir in the vanilla. Or in a medium, microwave-safe bowl, heat at 30-second intervals, stirring between each, until completely melted and glossy. Stir in the vanilla. Cover and chill for 20-30 minutes until thickened slightly.


click the link at the top if you want detailed instructions on how to fill and frost.

Thursday, July 28, 2011

Avalanche Bars & Chocolate Blizzard Bars

These have to be the easiest recipes I have ever made. They're basically the same thing, just a white choc and reg choc version. I tried these out recently and gave some away and had requests for the recipe.


from Mel's Kitchen Cafe

12 ounces white chocolate chips
1/4 cup creamy peanut butter
3 cups Rice Krispies
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars) and set aside.

In a large, microwave-safe bowl, melt the white chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted.

Add the peanut butter to the melted chocolate and stir to combine. Add the Rice Krispies. Let the mixture cool for about 10 minutes, stirring now and again. Add the marshmallows and the mini chocolate chips and stir to combine.

Press the mixture into the prepared pan and spread evenly, pressing lightly with the back of a spoon, taking care not to press too hard or they will be overly compact and it will make the bars dry and tough. Garnish with additional mini chocolate chips, if desired. Let the bars cool completely before serving.

Chocolate Blizzard Bars
from Mel's Kitchen Cafe

*Makes an 8X8- or 9X9-inch pan of bars

12 ounces chocolate chips, semisweet, bittersweet or milk chocolate (I used a combo of milk and semi sweet)
1/2 cup creamy or crunchy peanut butter
3 cups crisp rice cereal (like Rice Krispies)
2 cups mini marshmallows
1/2 cup chocolate chips or M&M's (I skipped this, I don't think they're needed- especially the extra chocolate!)


Garnish: mini marshmallows and additional M&M's
Lightly grease an 8X8- or 9X9-inch baking pan and set aside.
In a large, microwave-safe bowl, melt the chocolate chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted. Stir in the peanut butter until combined. Let the mixture cool slightly, about five minutes. Add the rice cereal, marshmallows and chocolate chips and/or M&M's. Fold together with a rubber spatula until well combined.


Pour the mixture into the prepared pan. Press additional marshmallows and M&M's into the top of the bars, if desired. Let the bars cool and set for 5-6 hours until they are firm and no longer gooey and melty. Once the bars are firm and set, cut into squares and serve.

Decadent Brownies


from Eagle Brand


These brownies are amazing (Lisa- they're like your mom's). I needed to use some sweetened condensed milk and came across this recipe. I love these! I think they're best warm, so not straight out of the oven, but still warm. And I like to reheat them in the microwave for about 15 seconds. I thought I'd prefer them w/o nuts so I only put the nuts on half. But I do actually like the brownies better w/the nuts. So now I just add them right before eating.

1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
2 cups caramels, unwrapped
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup butter
2 cups (12 oz. pkg.) semi-sweet chocolate chips (I used milk choc)
1 1/2 cups pecan halves


HEAT oven to 350°F. Spray a 13x 9-inch baking pan.

Prepare brownie mix according to package directions.
Spread 1 1/2 cups prepared batter in prepared pan. Bake 10 to 15 minutes or until center is set.

Combine caramels, sweetened condensed milk and butter in medium saucepan. Cook over medium-low heat until caramels are almost melted. Whisk until smooth.

Gently spread caramel mixture over partially baked brownie.
Sprinkle caramel with chocolate chips.
Spread remaining unbaked brownie batter evenly over chocolate chips.
Sprinkle with pecan halves.

Bake an additional 20 to 25 minutes.

Thursday, June 23, 2011

Vietnamese Chicken Sandwiches

Recipe from bhg.com.

We don't have a grill, so I make this on the stove top and it is still amazing!

Ingredients

4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper
2 tablespoons sugar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon cooking oil
1 clove garlic, minced
4 French-style rolls, split
1/4 cup sprouts
cucumber sticks

Directions

1. Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.

2. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.

3. Meanwhile, for sauce, in a small saucepan, stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.

4. To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with sprouts, cucumbers, and roll tops. Makes 4 servings.

Spicy Beef-Noodle Bowl

Recipe from bhg.com.

Fast, easy, delicious. I also like to add sliced bell peppers in with the broccoli.

Ingredients

1 lb. boneless beef sirloin steak, cut in thin strips
1 Tbsp. cooking oil
2 14-oz. cans reduced sodium beef broth
1/3 cup bottled peanut sauce
1-1/2 cups medium egg noodles (3 oz.)
2 cups broccoli florets

Directions

1. Brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

Tuesday, June 7, 2011

June Theme

As it gets hotter, I am thinking- anything that doesn't heat up the house.
So what should we call that? I am at a loss for creativity. But it could include- salads, sandwiches, bbq, sides, etc.
Don't feel like you have to stick to just the theme though. If you have a recipe you'd like to post, you can post it whenever.

Sunday, May 29, 2011

Homemade Enchilada Sauce & Enchiladas

Canned enchilada sauce is expensive where I live, so I had to find another option. I tried this recipe and fell. in. love. I don't think I'd buy canned again even if it was practical. This stuff is that good and it really isn't hard to make. The recipe is from favfamilyrecipes.com.

Enchilada Sauce:
3 Tbsp oil
2 Tbsp flour
¼ c. chili powder (yes, you really use that much)
1 Tbsp. cumin

Stir in saucepan on low heat until bubbly, then add:

2 c. beef broth
2. c. tomato sauce
½ tsp. oregano
1 clove minced garlic
salt, to taste

Simmer for 15 min over low heat stirring occasionally.

Use with your favorite enchilada recipe or you can try the one on favfamilyrecipes.com.

Personally I like this variety (I kind of just throw things in, so add or take out what you'd like):
4 cooked, cubed chicken breasts
Small can olives
1 can green chilies
1 large or 2 medium boiled and diced potatoes (love me some potatoes in my enchiladas!)
1/2 c. sour cream
Cheese
1 c. enchilada sauce

Mix all ingredients.

18 corn or flour tortilla shells

Drizzle bottom of 9x13 with enchilada sauce, add filling to tortillas and roll up like burrito, place in pan, cover with the rest of the sauce, top with cheese. Bake at 350 ° F for about 25 minutes.

Chicken Chili

I'm not sure if this is considered Mexican, but it is amazingly delicious either way! The recipe is from my friend, Rosie Pacini.

3 yellow onions, chopped
2 Tbs. olive oil, plus extra for chicken
4 cloves garlic
4 bell peppers (any color), cored, seeded, and large-diced
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. dried red pepper flakes
1/4 tsp. cayenne pepper, or to taste
2 tsp. kosher salt, plus more for chicken
2 28-oz. cans whole peeled tomatoes in puree, undrained
1/4 c. fresh basil leaves, minced
4 chicken breasts
black pepper

for serving: chopped onions, corn chips, grated cheese, sour cream

Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

Put the tomatoes in the food processor for a few pulses and then add them. Add the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Rub the chicken breasts with olive oil and put on a baking sheet. Sprinkle with salt and pepper. Roast the chicken. Let cool slightly. Cut chicken into chunks and add to the chili. Simmer, uncovered, for another 20 minutes.

Friday, May 27, 2011

Louisiana Chicken Pasta



from smellslikehome.com


We just tried this recipe and it was pretty good. Will make again.

I wanted it simple so I just made the pasta w/o chicken or the bell peppers. I did like it as just pasta, but I think next time I'll add the chicken. Eric said he'd like the bell peppers but I wouldn't, so it is just a matter of preference I guess.

If you just want to try the pasta, I'll make the font a different color at that part of the recipe so it's easy to find.


For the chicken:
2 1/2 cups plain breadcrumbs
1 1/2 cups flour
3 large eggs beaten with a splash or two of water
3 1/2 tbsp Cajun seasoning, divided
peanut oil
5 boneless skinless chicken breasts, sliced diagonally into 1″ wide pieces

For the vegetables and sauce

1 1/2 tbsp butter
1 1/2 tbsp olive oil
1 red and 1 green pepper, sliced and cut into 1″ pieces
4 scallions, chopped
1 1/2 tsp Kosher salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp Cajun seasoning
1/4 tsp ground cayenne pepper
2 cups heavy cream
1 cup half and half
2 tbsp cornstarch combined with 2 tbsp cool water in a small bowl
For the pasta

1 lb uncooked bow tie (farfalle) pasta
Kosher salt




In three separate dishes, place bread crumbs mixed with 1 1/2 tbsp Cajun seasoning, flour mixed with 1 1/2 tbsp Cajun seasoning, and eggs. Heat about 1/4″ peanut oil in a sauté pan over medium to medium-high heat until hot. Take the chicken pieces and coat them in flour mixture, then dip them egg, then coat them well with the bread crumb mixture. Carefully place them in the hot pan and cook until all sides are browned, adding more oil as needed. Cook in batches until all of the chicken is cooked. Place cooked pieces on a paper towel lined plate and sprinkle with additional Cajun seasoning, if you’d like.


When all of the chicken has been cooked, drain out the oil and carefully wipe out the pan. Return it to the stove and over medium heat, heat the butter and olive oil. Meanwhile, boil the water for the pasta, adding the salt right before adding the pasta; cook pasta according to package directions.
Add the peppers, scallions, salt, pepper, garlic powder, Cajun seasoning and cayenne pepper to the pan; cook for 8-10 minutes. Stir heavy cream and half and half into the vegetable mixture and bring to a simmer.


Add in the cornstarch and water mixture once the cream and vegetable mixture starts to bubble. Allow to cook until thickened, about 3-5 minutes.
Drain the pasta when it is finished cooking. Add the chicken into the pan and stir slowly to coat the chicken with the cream and vegetables. Allow the chicken to heat through.
In a large bowl, stir the pasta and chicken mixture together. Serve hot, sprinkling a little extra Cajun seasoning over the top of each serving if desired.

Friday, May 13, 2011

Red Lobster Cheddar Bay Biscuits

from Top Secret Recipes


This is the best recipe I've tried for these biscuits. They are really quick and easy to make as well.



2 ½ c Bisquick Baking Mix
½ stick cold butter
1 heaping cup grated cheddar cheese
¾ c cold whole milk
¼ tsp garlic powder
2 Tbsp butter
¼ tsp dried parsley flakes
½ tsp garlic powder
Pinch of salt

Heat oven to 400.
Combine ½ stick butter and Bisquick until pea sized chunks form. Add milk, cheese, and ¼ tsp garlic powder and mix by hand. Do not over mix.
Drop by ¼ c portions onto an ungreased cookie sheet. Bake 15-17 minutes until tops start to turn light brown.
Remove from oven. In a bowl, melt 2 Tbsp butter. Stir in ½ tsp garlic powder, parsley, and salt. Brush on top using all of the butter.

Tuna Noodle Casserole





from Bake Until Bubbly

I used chicken instead of tuna, and I don't like bread crumb toppings so I replaced that w/French's Fried Onions.

½ lb wide flat egg noodles
12 oz canned tuna in water, drained & flaked apart
2 c (6 oz) shredded Swiss cheese
1 c heavy cream
¼ c sour cream or crème fraiche
¼ c mayonnaise
1 c fresh or frozen peas
6 Tbsp chopped onion
¼ c chives
Salt and pepper
2 Tbsp melted butter
1 c fresh breadcrumbs

Heat oven to 425. Butter a 12x9.
Heat a large pot of abundantly salted water to a vigorous boil. Add noodles and cook until al dente. Drain. Transfer to a large bowl and toss with tuna.
Combine remaining ingredients except salt, pepper, butter and crumbs in pan and stir until smooth over medium heat for 7 minutes.
Toss sauce with noodles and season with salt and pepper. Toss again.
Put in dish. Toss butter and crumbs and sprinkle over noodles. Bake until golden and crispy on top, about 20 minutes.

Friday, May 6, 2011

Mexican for the May Theme

A little late for cinco de mayo... did anyone make any good mexican food?

Tuesday, April 26, 2011

Confetti Rice Salad

This twist on salad is so yummy and healthy too!

2 c. cooked brown rice (white is fine too)
1 - 8 oz. can corn, rinsed and drained
2-3 green onions, chopped
1 red pepper, chopped
1 carrot, grated or finely chopped
1/3 c. dried cranberries
3 Tbs. fresh parsley, chopped
1/4 c. roasted sunflower seeds
1/4 c. roasted pine nuts or slivered almonds

In large bowl combine above ingredients.

1 clove garlic, minced
4 Tbs. low-sodium soy sauce
2 Tbs. lemon juice
1/4 c. olive oil

In a separate bowl blend dressing ingredients.

Toss dressing evenly over rice salad mixture. Refrigerate until served.

Recipe from Carrie Chiles.

Dorito Salad

1 head lettuce
1 can kidney beans, drained
1 lb. cheese, grated
1 can olives
Bag of Doritos
Regular size bottle Creamy French dressing
1 lb. taco meat (ground beef + 1 package taco mix)

Cut and mix cold ingredients in large bowl. Add dressing. Add Doritos.

I personally like this recipe without the dressing, but I'm not a big dressing lover as it is. Try it either way!

5 in 1 Jello Salad

This is probably my all-time favorite Mormon potluck dish. Mmmm... so simple, so good!

1 large carton cottage cheese
1 c. sour cream
1 large carton cool whip
2 large packages jello (orange or strawberry)
4 cans mandarin oranges or 3-4 c. fresh strawberries sliced

Mix cottage cheese and sour cream thoroughly. Fold in the cool whip. Add the jello mix and fruit.

Thursday, April 21, 2011

Potato Salad with Asparagus

This is a "grown-up" potato salad, and I make it every year for Easter so I figured this would be good timing to post this recipe now.

3 lbs small red new potatoes
1/4 c + 2T olive oil, divided
2 lb fresh asparagus
1 c chicken stock
2 cloves minced garlic
1/2 c pine nuts
1/2 c chopped fresh basil
salt and pepper to taste

Preheat oven to 400 degrees. Rub potatoes with 2T olive oil and season with salt and pepper. Roast them in the oven for 25-30 minutes, until cooked through but still firm (this is important; if you cook them too long and they get soft, you run the risk of having a potato mush as the end result). Let them sit until cool enough to handle.

Meanwhile, blanch your asparagus. Any time I make asparagus, I have people asking me how to prepare it. The bottom of the stalk can be really tough, chewy, or stringy, and I think it's a very underused vegetable that a lot of people don't know how to prepare. To make sure you have tender asparagus without the chewy ends, just gently bend the stalk. It will snap where it is tender, and you just discard the bottom. Some may snap over the halfway mark, and some may snap really close to the base so there's no formula, just let the asparagus snap itself!

But I digress....on to blanching the asparagus. While you're preparing your stalks, bring about 2-3 inches of salted water to a boil. Drop the asparagus in the boiling water and boil it JUST till it gets really green, about 3-5 minutes. Remove from the boiling water and immediately plunge the asparagus into some ice-water. Again, you cook these too long or fail to use the ice bath and you'll risk having mushy asparagus as the end result.

Drain the asparagus and pat it dry. Cut it into 2 inch segments (I think it looks prettiest cut on the bias). Cut the potatoes into quarters. Heat the 1/4 c olive oil in a large saucepan - add the potatoes. Heat them through. Add the asparagus, stock, and garlic. Simmer 3-5 minutes, until everything is thoroughly heated. Season with salt and pepper. Remove from pan and stir in pine nuts and basil.

This is best if it's served immediately, but it also makes really great leftovers. It's also much, MUCH simpler than it sounds.

Wednesday, April 6, 2011

Spinach Salad

We had this at a book club meeting and we all had to have the recipe afterwards.  It is delicious!

SPINACH SALAD

1 bag spinach
1 small head of lettuce
3/4 lb grated Swiss Cheese
1/2 lb cooked bacon
1 purple onion
3/4 lb mushrooms
1 c cottage

Dressing:
3/4 Tbl poppy seeds
3/4 c oil
3/4 Tbl minced onion
1/3 tsp ground mustard
1/3 c white vinegar
1/3 c sugar
3/4 tsp salt

Mix the dressing (in a blender if you prefer) & toss with salad ingredients.

Friday, April 1, 2011

April Theme

.....Salads!

Thursday, February 10, 2011

Sausage Dip

I don't really know what this is called but I made it for the superbowl and it was really good. We just dipped chips but there are crackers and things that would be good too.
1 pound of sausage
2 pkg of cream cheese
2 cans of rotel
Cook the sausage first and then add it all into a crockpot and heat until warm.  We just left it in the crockpot the whole time for people to dish out of.  It was a hit.

Wednesday, February 9, 2011

Hummus

I love to dip pita bread in this hummus for a healthy and delicious lunch (no tahini paste required)!

1 15 oz. can chickpeas (garbanzo beans)
2 Tbs. peanut butter
1 tsp. sesame oil
2 Tbs. olive oil
3 Tbs. warm water
4 Tbs. lemon juice
4 garlic cloves
1/2 tsp. salt
2 tsp. cumin
1/2 tsp. tumeric (optional)
1/2 tsp. ground pepper

Blend in food processor until smooth. Serve with pita bread.

Tropical Fruit Salsa

Adapted from Our Best Bites.

This sweet and citrusy combination is a huge crowd-pleaser!

1 mango
2 plums
2 kiwi
1 passion fruit
1/4 to 1/2 fresh pineapple
1 banana
1 Tbs. sugar

Chop fruit, combine. Serve with cinnamon chips.

Monday, February 7, 2011

Creamy Apple Dip

1 (8 oz.) package of cream cheese
1 tsp. vanilla
3/4 cup brown sugar
apples

Mix together the cream cheese, vanilla, and brown sugar until creamy. Sprinkle peanuts on top if desired. Serve with apple slices. This recipe takes like a yummy creamy caramel dip!

Thursday, February 3, 2011

South of the Border Dip

This is my favorite dip recipe! Once we tried this, we made it over, and over, and over again. If I had to compare it to something, I'd say it's similar to an artichoke dip.
Be sure to serve with a thick, soft bread instead of the traditional chips.

1pkg. (8 oz) cream cheese
1 1/4 c. shredded monterey jack cheese, divided
1 can (4 oz) chopped green chiles, drained
1/2 cup mayonnaise
1/8 tsp. crushed red pepper
1/8 tsp. ground chili powder
1/2 tsp. garlic powder
Bread for dipping

Preheat oven to 350 degrees.
Butter a 3 cup baking dish. Beat cream cheese until smooth.
Stir in 1 cup shredded cheese and rest of the ingredients until just combined.
Spread into baking dish. Sprinkle remaining cheese on top. Bake 20-25 min. or until hot and bubbly.

Tuesday, February 1, 2011

February Theme

I've seen so many dip recipes latley, so I thought that would make a good theme.

I also thought I'd highlight some dip recipes that were posted quite awhile ago so they are not forgotten- they are too good!

Hot N Spicy Corn Dip from Heather


Hot Artichoke Dip from Loralee

Bean Dip from Loralee

Tuesday, January 18, 2011

Marie Callender's Famous Golden Corn Bread


This cornbread is sweet and dense, with a cake-like quality.

1 1/4 c. flour
3/4 c. corn meal
2 tsp. baking powder
1/3 c. sugar
3/4 tsp. salt
1 1/4 c. milk
1/4 c. shortening
1 egg

Combine flour, cornmeal, baking powder, sugar, and salt. Add milk, shortening, and egg. Mix only until all the ingredients are well combined. Pour batter into a greased 8 X 8 inch pan. Bake at 400 ° F for 25 to 30 minutes until top is golden brown.

HONEY BUTTER
1/2 c. butter, softened
1/3 c. honey

Use a mixer on high speed to whip together until smooth and fluffy.

Recipe from A Treasury of Top Secret Recipes.

Friday, January 14, 2011

Easy Cinnamon Pull Aparts


This recipe is from my sis in law Jamie (who also contributes on here).
We made these last night so they are on my mind, although this picture comes from the sisterscafe blog.
So quick and delicious! Thanks for the recipe a million times over Jamie.



22-24 Rhode's frozen rolls
1/2 small pkg. Jell-O butterscotch pudding (not instant)
1 tsp. cinnamon
1 stick margarine or butter
1 cup brown sugar
Raisins or nuts (optional)

Grease a Bundt pan. Sprinkle nuts or raisins on bottom of pan. Place frozen rolls on top of nuts/raisins. Sprinkle half a package of butterscotch pudding on top of rolls evenly. Sprinkle cinnamon on top evenly. Melt together margarine/butter and brown sugar; pour over rolls. Let rise all day or night, about 8 hours and cover with plastic wrap. Bake at 350 degrees for 30 minutes or until golden. Tip out of pan and on to serving plate immediately and serve.
(picture from thesisterscafe blog)

Chicken Chowder Soup

Another recipe from Sarah Parks. So good!

3 c shredded chicken breast (I like to do broccoli instead of chicken)
3 cubes chicken bouillon
1 c diced potato
1 c chopped celery
1 c chopped onion
2 bouillon cubes
¾ c butter
¾ c flour
1 quart half & half
1 tsp sugar
1/2 tsp salt
dash of pepper

Boil chicken with the 3 bouillon cubes (if using broccoli, add towards the end, cook long enough to make soft). Take cooked chicken out of water, shred, and set aside.

Boil the potatoes in chicken water until almost cooked, add celery and onion. Cook until tender. Drain the vegetables from water, saving the water (stock). Set vegetables and water aside separately.

In soup pot combine the 2 chicken bouillon cubes with the butter. Melt the butter and dissolve/smash the bouillon cubes. Add flour and cook for 3-5 minutes on a medium low heat and thicken it to a light brown paste.

Add half & half, sugar, salt, and pepper. Bring to a light boil then add chicken and vegetables and thin to desired consistency with soup stock from above.

Chicken Tortilla Soup

This recipe comes from Sarah Parks. I got her permission to post her soup recipes because everyone should have these.
I love this recipe and I refuse to try another version b/c this is the best.

3 chicken breasts
3 c chicken broth
3 cloves of garlic
1 onion, chopped
3 Tbsp margarine
2 Tbsp flour
1 quart half and half
1 can cream of chicken soup
1 c salsa
1 can of corn or creamed corn
2 tsp cumin
1 packet fajita seasoning
3 Tbsp cilantro + more for garnish
Tortilla chips
Mexican style cheese

Cook chicken in the broth. Cut cooked chicken into cubes and set aside. Add water to remaining chicken broth so that it again measures 3 cups total and set broth aside.

Sauté garlic, onion, and margarine for five minutes. Add flour and stir 1 minute. Add chicken broth from above and half and half. Bring to boil over medium high heat, stirring frequently and taking care that the half and half doesn't scorch.

Turn heat to low then add soup, salsa, corn, chicken, cumin, fajita seasoning, and cilantro. Stir ingredients together and heat for 15 minutes.
Serve over tortilla chips and Mexican style cheese and garnish with more chopped cilantro.

Bread Bowls (Soup Bowls)

from allrecipes

You can easily half this recipe, and mold into smaller bowls. These are great and turn out perfectly every time.

2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
Cornmeal

In a mixing bowl, dissolve yeast in warm water.
Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Broccoli Soup


This comes from my mother in law and I LOVE this soup!! I think she got it from her ward cook book. Added bonus- really quick to make!

1 large stalk broccoli
1/4 c butter
2/3 c chopped onion
2 T flour
2 c chicken broth
2 c cream
1/2 tsp Worcestershire
3/4 tsp salt
1 c grated Cheddar cheese
*You may want to read through the recipe before making it. I added 2 notes.

Cook broccoli and cut in small pieces. Drain and save liquid. Melt butter in saucepan and add onion. Cook until soft. Blend in flour.
Add broth and stir constantly until mixture boils.
Add cream, Worcesetershire, salt, and broccoli, and up to 1 c reserved liquid (I don't usually need any of the reserved liquid). Bring to a boil and stir in cheese (I usually use at least 1 extra cup of cheese).

Thursday, January 13, 2011

Quick and Easy Chicken Noodle Soup

I was feeling sick last week so I searched out a recipe and this hit the spot!
To see pictures and reviews, click here

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Monday, January 10, 2011

Creamy White Chili

I happened onto this recipe from americanprofile.com when I was searching for recipes using garbanzo beans. Taking a chance, I tried it and fell in love. It is so good!

1 Tbs. oil
1 medium onion, chopped
1 garlic clove, minced
1 15 oz. can garbanzo beans
2 15 oz. cans Great Northern Beans
1 lb. chicken, cooked and cubed
14 oz. chicken broth
1 14 oz. can corn
1 4 oz. can green chilies
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1/2 c. whipping cream

In large pan heat oil, and saute onions and garlic. Add beans, chicken, broth, corn, chilies, cumin, salt, and pepper. Bring to boil. Reduce heat and simmer 30 minutes, uncovered.

Remove from heat and stir in sour cream and whipping cream. Serve immediately. Serves 6 to 8.

Saturday, January 1, 2011

January theme

Happy New Year everyone. January's theme: Chili, cornbread, and soups