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.

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

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