English Toasting Bread

11 Cups flour
5 ½ Cups water
2-3 Tbs. sugar
3 Tbs. yeast (rounded)
2 Tbs. salt
Mix dough and let rise. Divide into 4 loves. Let rise again and bake at 350 for 30 minutes.
(dough is sticky)

I have to be honest here...I've never actually made this. But my mother-in-law makes it and I absolutely love it, so I finally got the recipe from her. She says it is simple to make and I can't wait to try it!

Snowy Day Treat!

In honor of the great winter weather we've been having here is my kids favorite snow day treat:



Snow cones:

make a simple syrup using 1 cup sugar and 1 cup water. Bring to a boil, cooking until sugar dissolves. You can also do this with fresh squeezed orange or lemon juice. Today we did it with fresh squeezed orange juice and a little bit of zest (strain before serving) and then I added 1/2 tsp vanilla once I had removed it from the heat. It tasted so yummy.



Next take some bowls outside and fill with well-packed fresh, clean snow. Pour syrup over snow (some of snow will melt so make sure you have plenty) and enjoy. The kids think it's so cool that you are actually giving them a bowl of snow to eat and it tastes pretty good too! An added bonus-I just read that kids who eat snow have stronger immune systems (see the Deseret News)! So, as long as it's not yellow or brown, let 'em eat it!

Pecan Crunch And Cranberry Dip

If any of you like Peanut Brittle. This is even better because it is made with pecans and so easy.

In a heavy saucepan stir with a wooden spoon, cook the following over high heat:
1 cup + 2 Tablespoon sugar
scant cup butter ( just under a cup)
1/4 cup water
1 Tablespoon vinegar
pinch of salt

Cook until the color of a brown paper bag
Turn off heat and add:
1/2 teaspoon soda
1 3/4 cup frozen pecans

Work fast. Spread on cookie sheet, use 2 forks to spread. Don't need to grease pan.


Also another dip that is very good.

Cranberry Dip

1 bag fresh cranberries (12 0z)
1 cup sugar
1 cup apricot preserves ( smooth kind with no chunks in it)
1 cup chopped pecans

Put cranberries in baking pan with 1 cup sugar. Stir to coat.
Bake at 350 covered until cooked down into a liquid ( 25-30 minutes)
Remove from oven.
Stir in 1 cup of chopped pecans and 1 cup apricot preserves.
Refrigerate overnight.
To serve, pour over half mixture a brick of cream cheese. (80z)
Serve with Ritz crackers or small pretzels for dipping.

Ham help!

I am attempting to bake a ham for Christmas this year (for the in-laws...yikes) and I need a good recipe. I keep hearing that it's so simple but I am having a hard time believing that. Any great and EASY recipe ideas out there??

Two of our favorite soups:

Baked Potato Soup (Fat free - ha ha ha)
2/3 C butter
2/3 C flour
7 C milk
4 Large baking potaotes, baked, cooled, peeled and cubed (Sometimes I use 6 med or 8 small)
4 green onions sliced
12 bacon strips, cooked and crumbled (I use Costco Real bacon bits)
1 1/4 C shredded Cheddar cheese
1 C Sour cream
3/4 Salt
1/2 tsp Pepper

In a large soup kettle, melt butter and stir in flour until smooth. Gradually add the milk, stirring constantly until thickened.
Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. (Makes 2 1/2 quarts)

Homestyle Chicken Noodle (Kimber Crosland's w/o the bouillon (3 tsp) I don't like x-tra salt)
2 cans chicken broth
2 cans cream of chicken soup
1/4 milk or evap. milk
2-3 chicken Breasts (cooked, cooled and cubed) I just use 1-2 cans of Costco canned chicken
1 small onion (diced)
2-3 carrots (diced)
2-3 celery stalks (diced)
Grandma's brand frozen egg noodles

Put veggies and broth in a large saucepan and bring to a boil. Then add soup, milk, chicken and frozen noodles. Simmer for 30-45 minutes. (You can also put all the ingredients in a crock pot and simmer on low all day)

Chicken and Wild Rice Soup

This is a total comfort food. Not super healthy (not extremely bad either), but sooo yummy and even better in a bread-bowl. My mom and I came up with it after having some at einstien's years ago and not being able to find a recipe to match it. I hope the recipe makes sense, I just wrote it from my head.

4 chicken breast halves or equivalent amount of tenders

1 box Long Grain and Wild Rice mix (Near East Brand is best but Uncle Ben's is easier to find)

1 quart chicken stock or broth

1 quart evaporated milk

1/2 cup butter

1/2 cup flour

1.5 Tbs cornstarch

1/2 tsp poultry seasoning

2 carrots, chopped

2 celery stalks, chopped

salt and pepper

cook the chicken in a tiny bit of olive oil over medium heat with 1/2 of the poultry seasoning and some salt sprinkled on it. Cover while cooking to avoid drying out. At the same time cook the rice according to the directions on the box. In a large pot melt butter. Add carrots and celery and pepper to taste and saute for about 10 minutes until tender. Add flour, cornstarch and the rest of the poultry seasoning and whisk together quickly (it will clump together and stick to the veggies). Add stock and milk whisking quickly as you pour. Cook over medium-low heat stirring often, until chicken and rice are finished. Cut chicken into bite-size pieces and add to soup. Stir in cooked rice and serve!

p.s. this could easily be converted to a food storage recipe by using oil instead of butter and canned chicken as well as dehydrated or canned veggies

Twice Bake Bacon Potatoes

Super yummy and easy! (I just got it from Kraftfoods.com, they have yummy foor recipes too!)

What You Need:
4 baking potatoes (2-1/2 lb.)
1/2 cup milk
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
4 slices Bacon, crisply cooked, crumbled

Make It:
HEAT oven to 400°F. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350°F.
CUT thin slice from top of each potato. Discard tops; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potatoes with mixer 1 min. Add milk and cream cheese; beat until fluffy. Spoon into shells; top with bacon. Place in shallow baking dish.

BAKE 20 min. or until heated through.

Coconut Chicken Curry

Coconut Chicken Curry
Oh wow, I'm in coconut curry heaven! This meal was so good. I'm definitely going to put it in our regular rotation.

Chicken Curry
slightly adapted from Favorite Family Recipes

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into small chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)
Season chicken pieces with salt and pepper.

Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired. .

Garlic Chicken Pizza

I made this last night (much to Spencer's skepticism) and it was a surprising hit. We practically fought over who got to eat the leftovers today! It's a basic chicken alfredo pizza recipe with some added flavors and toppings.

1 pizza crust
1 1/2 cups of your favorite alfredo sauce (I used a canned roasted garlic alfredo because I didn't have all of the ingredients to make my own)
1/2 envelope of Italian dressing mix
2 cups shredded chicken
3 T minced garlic, divided
Italian seasoning
1 1/2 cups mozzarella cheese
1/4 cup parmesan cheese
2 roma tomatoes, chopped
3 green onions, chopped

1. Heat oven to 425 F
2. Make your favorite pizza crust. (I have one we always use if you don't have one) Roll out onto pizza pan or stone to desired thickness
3. Saute chicken in a pan with 1 T minced garlic. Season with Italian seasonings to taste
4. Mix 2 T minced garlic and Italian dressing mix with alfredo sauce. Spread onto pizza dough.
5. Add chicken on top of sauce. Then top with mozzarella and parmesan cheese.
6. Bake for 15-18 minutes. Then top with chopped tomatoes and green onions. Bake for 5 more minutes

Turkey Casserole

Just in time for Thanksgiving leftovers:
Cooking spray a casserole dish or baking pan. Smooth a layer of mashed potatoes over the bottom of the pan about 1 -2 inches thick. Top potatoes with chicken or turkey gravy. Arrange a layer of chopped turkey meat on top of gravy, then top with a layer of stuffing. Preheat oven to 350º. Bake for 45 – 50 minutes or until hot through. Cooking time may vary depending on the thickness of the layers used.

This dish makes a great freezer meal. Cover well, or place dish in a freezer bag and seal. Thaw for about 24 hours before cooking and cook according to instruction above. If baking directly from the freezer, cook 1 hour covered, then uncover and continue baking for an additional 30 – 40 minutes.
Casserole is done when hot in the middle.



Items needed for baking a turkey:
1 turkey – purchase 3 – 5 days prior to baking and store in refrigerator
Turkey size oven baking bag
Chicken bouillon granules
Salt and pepper
Flour
Disposable aluminum turkey pan or large roaster (do not use lid)

For stuffing you will usually need:
Stuffing mix (or bread cubes and spices)
Celery
Onion
Butter
Chicken broth or desired fruit juice

Chicken or Turkey Pot Pie

½ cup fresh, chopped onion or 1 -2 tablespoons dried (reconstitute using boiling water, then drain)
½ cup celery or chopped fresh mushrooms or ¼ cup of each
(I heat the broth and milk listed below in a glass dish in the microwave at this point for about 5 minutes).
Melt ¼ cup butter in a medium sauce pan then add the above ingredients (celery, onions, mushrooms) cook just until tender. Remove pan from heat then add:
1/3 cup flour
½ teaspoon salt
1/8 teaspoon freshly ground pepper (or non-fresh, previously ground pepper, whichever you have)
½ teaspoon ground sage or substitute one of the following: marjoram, thyme
Stir until smooth then add all at once:
2 cups chicken broth
¾ cup milk
Cook over medium-high heat, stirring constantly with a flat-bottomed wooden spatula until bubbly and thick.
Add and stir:
About 1 cup frozen peas (I rinse and drain these first to avoid extra moisture from the ice).
1 potato, peeled, diced and cooked (either boil for about 15 minutes or cook with water in microwave for about 5 - 6 minutes or until tender).
1 cup carrots, peeled, sliced and cooked (same as potatoes) or use a 10 oz. bag frozen peas & carrots
3 cups cooked, cubed (or canned) turkey or chicken.
Cooking spray casserole dish(es) or 9x9 pan and dump in filling.


Crust for Pot Pie (or use frozen crust)
I only use the pie crust to top the pot pie. Bottom crust tends to be soggy and is too much extra work.
This recipe is enough to top one large casserole dish.
Mix together in a medium size bowl:
1 ½ cups flour
¾ teaspoon salt
1/2 teaspoon celery seed or celery salt
1/4 teaspoon paprika

Cut into flour with a pastry tool:
¾ cup butter flavored Crisco or regular vegetable shortening
Then sprinkle around ¼ cup cold water and fluff lightly with a fork.

Use hand to gather pieces together and form into a ball. Place on a floured surface or rolling mat. Smash ball flat and use rolling pin to smooth to desired thickness. Carefully fold in half, then in half again to pick up. Place on top of pot pie and unfold. Cut off excess with butter knife. Pinch edges to make them pretty. Poke fork through crust in several places to avoid large bubbles and to vent.

Place dish on foil lined baking sheet to cook (it sometimes drips while cooking).
Preheat oven to 400º and bake for about 50 minutes.

Turkey in a Baking Bag

For those who missed the cooking class last year, here is a great way to cook a turkey, just in time for Thanksgiving.

Purchase turkey 3-5 days prior to date needed. For turkeys larger than 18 pounds, purchase at least 4 days (for really large turkeys 24+ pounds, purchase 5 days prior to baking).

Keep turkey in refrigerator. Do not thaw at room temperature. You may also use cold running water to thaw, but since this is a pain, just buy the bird early.

I recommend doing the following steps the day prior to baking the turkey:
-Thoroughly clean kitchen sink and prep area.
-Place 1 tablespoon flour in the oven baking bag. Place bag in large baking pan. I use all-a-dollar disposable aluminum turkey pans, which must be placed on a sturdy baking tray for support while baking and moving.
-Remove upper rack in oven. Remaining rack should be on the lowest track possible.
-Check weight of turkey. Write it down to be safe. You need the weight to determine cooking time.
-Remove netting and outer plastic covering with a pair of kitchen shears or clean scissors.
-Place turkey in a 9x13 aluminum pan (not the pan in which you will be cooking the turkey).
-Set in sink and rinse turkey, including 2 cavities inside the bird. The first, and largest, is in between the legs. The second is where the neck used to be.
-Remove neck from large cavity and waxed paper bag-o-parts from front cavity.*

If you have done these steps the day before, wrap the entire bird (not too tight) with plastic wrap and return to fridge. If you are ready to cook the bird: (re-rinse bird the following day).

Pre-heat oven to 350º. The following steps may not be done ahead of time. Right before baking only!

Pat dry turkey. If you are stuffing the turkey, do so now. I cut and cook my celery and onions the night before. Follow directions for your stuffing from the package or recipe. Loosely stuff the 2 cavities and fasten the flap on the front cavity with toothpicks or use a sterilized needle and thread.

Shake the tablespoon of flour in oven baking bag and place the turkey in the bag. If the turkey has a pop-up indicator for doneness, make sure the bag is not too tight in that area, or cut an X over it so the popper is free to pop up.

Melt ½ to 1 cube (1/4 – ½ cup) margarine, depending on the size of bird and brush or pour around turkey.
Sprinkle with about 1 tablespoon of chicken bouillon granules and salt and pepper to taste.
Twist bag closed and fasten with oven safe pull tight strip. If this gets lost, cut ½ inch off from the OPEN end of the turkey bag, double it up for strength and tie tight (you may need to have someone else hold the bag tight while you tie). Tuck ends of bag in pan. CUT 6 SLITS about 1 inch each along bag for ventilation. Place turkey in oven so the pop-up is visible (if applicable) or use a meat thermometer to determine doneness at 180º about 1 inch into meat if no pop-up.

Baking time is approximate depending on the size of the bird. Partially frozen turkey and stuffed turkeys require more time to bake. Bake at 350º for:
Whole Turkey
Total weight
Time
unstuffed
12 -16 pounds
2 to 2 - ½ hours

16 - 20 pounds
2-1/2 - 3 hours

20 - 24 pounds
3 to 3-1/2 hours
stuffed



12 -16 pounds
2-1/2 - 3 hours

16 - 20 pounds
3 to 3 - 1/2 hours

20 - 24 pounds
3-1/2 - 4 hours

Captain Crunch Chicken

Crush Captain Crunch cereal and place in a bowl (approx. 2 cups).
Crush Corn Flakes cereal and place in a separate bowl (approx. 2 cups).
Cut up your chicken or use breasts or tenders (tenders are perfect for the kids).
Dreg chicken in flour then in an egg/milk wash.
Press chicken into cereals until coated and flat.
Fry chicken in deep fryer or in oil on the stove

Sauce:
Mustard and Mayo....like fry sauce
Measurements will vary depending on amount of chicken you are making

Thanks to Jill S. for demonstrating this great recipe at super Saturday!

Fruit Cups

6 oz. orange juice concentrate, thawed (do not add water)
½ cup sugar (or to taste)
1 large can pears, chopped bite-size (#2 size), including juice
1 can mandarin oranges
1 can pineapple tidbits, including juice
Stir together and chill. Add fresh sliced bananas and maraschino cherries to garnish, just before serving. Great to serve in clear plastic cups.

This was one of the recipes demonstrated at super Saturday.

Hash Brown Quiche

24 oz. bag of hash browns
½ c. butter
2 c. grated cheese (1 c. Swiss & 1 c. cheddar, 3 cheese mix or any combo)
1 c. diced ham, bacon, or sausage
½ cup half and half (or substitute milk)
3 eggs (extra eggs may be added)
½ tsp. seasoning salt
Thaw hash browns, squeeze out water and press into the bottom of a 9x13x2 inch pan, cover with melted butter and bake on 400° while mixing other ingredients. Mix remaining ingredients and cover hash browns. Bake on 350° for 30-40 minutes.

This recipe is from Misty S. Our family enjoys this for dinner. Thanks for the great new recipe.

Creamed Corn

For anyone needing a great side dish for thanksgiving dinner, this is delicious! Jeff's aunt made it for Thankgiving a few years ago and it quickly became my favorite corn recipe.

GULLIVER’S CREAMED CORN

2 Tbsp melted butter
2 Tbsp flour
8 oz whipping cream
8 oz milk
1 tsp salt
6 tsp sugar
white or cayenne pepper
2 pkgs (20 oz) frozen corn


Melt butter, add flour and cook them together for about a minute or two. Add whipping cream, milk, salt, sugar, and pepper. Bring to a boil and simmer 5 minutes. Add enough corn to make it the consistency you want it (not too much corn, but enough that it isn’t soupy) and heat through.

Cream Tacos

Here is one more crockpot recipe:
I got this recipe from Good Things Utah

12 corn tortillas
2 T. oil
Salt
1 onion, chopped
1 ½ cups half-and-half
1 (4 oz.) can diced green chilies
Salt and pepper to taste
Taco sauce
3 cups cubed chicken, cut and boned or 1 ½ lbs. browned ground round
8 oz. sharp cheddar, grated

Pass tortillas through skillet of hot oil to soften
Drain on paper towel and salt lightly.
Tear tortillas into quarters; set aside
Sauté onion in remaining oil; add half-and-half then chilies, salt, pepper, and taco sauce.
Simmer 5 minutes.

In greased slow cooker, layer tortillas, chicken or ground beef, grated cheese and sauce. Cook on low 4-6 hours. Serves 6

*This recipe is very flexible. I have used cream of chicken soup instead of half and half, and sometimes I don’t put the tortillas through the oil. You can really vary it however you want to make it quicker or to use ingredients that you have on hand. It is delicious with both chicken and ground beef. I also put sour cream, lettuce, tomatoes and sometimes guacamole on top.

Crock-Pot Mac and Cheese

Slow Cooker Mac & Cheese – Lexie Matson

16 oz. elbow macaroni
1/2 c butter or margarine, melted
2 eggs, beaten
1 can evaporated milk
1 can condensed cheddar cheese soup
1 c milk
4 c shredded cheddar cheese, divided
1/8 tsp. paprika

Cook macaroni according to package directions, drain. Place in 5 qt. slow cooker; add melted butter. In a bowl, combine eggs, evaporated milk, soup, milk, and 3 c cheese. Pour over macaroni; stir to combine. Cover and cook on low for 4 hours. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.

Homemade Granola Bars

I have made these a couple of times and we really like them. I love that I know what is in them, and they taste good! Copy and pasted from Martha Stewarts:

Makes 16
Ingredients:
1 large egg white
1/2 cup old-fashioned oats
1/2 cup dried cranberries
1/2 cup sliced almonds
1/4 teaspoon salt
1/2 cup natural peanut butter or almond butter
1/2 cup light brown sugar
3 tablespoons vegetable oil
1/2 teaspoon ground cinnamon

Directions
Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. In a large bowl, combine oats, almonds and cranberries.
In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white. Pour over at mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.
Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.


I used raisins because I didn't have craisins, and I saw that someone just used chocolate chips too. I typically don't love peanut butter, but loved these!

*knock off* cafe rio dressing

Since Jennifer gave us the pork recipe, here is the dressing. This was from a friend of mine...

1 packet Hidden Valley Ranch Mix
1/2 bunch cilantro, with stems
8 oz. Salsa Verde (whatever temp you like)
2 cloves garlic
¾ c. mayo
¾ c. sour cream (I used light and it was good)
1/8 tsp. hot sauce
Mix in your blender, you can thin with buttermilk.

Call for Crock-Pot Recipes!

With the weather turning colder and the busy holiday season coming, I am looking for some yummy and easy crock-pot recipes!  I have shared some of my favorites below.  Would you mind sharing some of your family's favorites with me?

THANKS!

Mexican Pork Recipes

We LOVE these two mexican pork recipes.  Each recipe makes a lot of meat, so when we make it we will eat the meat in a variety of different ways throughout the week AND still freeze some for a busy-day meal in the future.  Some ways we have used it is on tacos, in burritos or stuffed quesadillas, in enchiladas, on a taco salad and in a wrap.

SWEET PORK

3 lb. pork roast (butt or shoulder)

1 c. worcestershire sauce

1 tsp. dried oregano

1 tsp. powdered ginger

1 tsp. salt

1 tsp. chili powder

1 tsp. garlic powder

2 T. dried minced onions  

Cook all ingredients in a slow-cooker all day.  One hour before serving, remove roast and shred it.  Dump out the cooking juices.  Put the shredded pork back into the slow-cooker and add:

1 c. dark brown sugar

1 c. red enchilada sauce

Serve hot in tacos or burritos, or whatever.  Top with your favorite mexican food toppings.

"CAFE RIO" PORK

3 - 4 lb. pork roast

2 T. brown sugar

2 tsp. cumin

1 tsp. salt

4 tsp. cayenne pepper (this is a little too spicy for me - you can add more if you like spicy, maybe a little less if you don't)

1 (12 oz.) can of coke

1 c. chicken broth

2 garlic cloves, minced

1 small onion, chopped

1 c. brown sugar

The night before:  Mix together 2 T. brown sugar, cumin, salt, and cayenne pepper.  Rub on pork roast.  Put in the crock-pot on the lowest setting.

Next morning: Add coke, chicken broth, garlic and onion.  Keep cooking on low setting.

1 hour before serving:  Shred the roast with two forks.  Add 1 c. of brown sugar.  

Serve hot on tacos, burritos, or whatever!  Top with your favorite mexican toppings.

SOOOOOOOOOOOOOOOO yummy!

Shredded Beef for Tacos or Burritos

1 (4 lb.) frozen rump roast

1 c. chicken broth

2 (7 or 8 oz.) cans Mexican style hot tomato sauce (I've used plain tomato sauce, and it is good, too)

3 T. crushed garlic

salt and ground black pepper to taste

1 bunch green onions, chopped

1 c. chopped fresh cilantro

Place the frozen roast in the slow cooker.  Pour the broth and tomato sauce over the top.  Season with garlic and salt and pepper to taste.  Cover and cook on low for 9 hours.  When done, the roast should shred into the juices.  Mix in the chopped green onion and cilantro, and serve with your favorite taco toppings.   

Crock-Pot Chicken and Pasta

4 chicken breasts, cut into bite-sized pieces

1 package dry Italian dressing mix

3 T. butter, melted

1-2 cans cream of chicken soup

1/2 tsp. onion powder

8 oz. cream cheese, cubed

1/2 tsp. season all

1/2 c. milk

pasta

Put the chicken in the crock-pot.  (Mine is usually still frozen at this point.)  Sprinkle Italian dressing mix over the chicken.  Pour melted butter on top.  Beat together the rest of the ingredients in a mixing bowl and pour over the chicken.  Cook in the crock-pot on low for 8 hours.  Just before serving, mix in prepared pasta noodles of  your choice.

Sticky Chicken

We tried this recently for dinner and it was yummy.

1 1/2 c. sugar

8 T. ketchup

1/2 c. vinegar

2 T. soy sauce

bowl of cornstarch

2 T. flour

3 eggs beaten

1 1/2 pounds chicken cut into bite size pieces

Mix the sugar, ketchup, vinegar, and soy sauce in a pan and bring to a boil.  Set aside.  Beat eggs and flour together.  Dip chicken pieces into cornstarch and then in egg mixture.  Brown the chicken in a skillet with oil.  Then place in a 9 x 13 baking dish.  Pour the ketchup sauce over the chicken and bake for 30 minutes at 350 degrees.  Serve over rice, if desired.

Thanks!

Whomever went through and did the labeling, Thank you! I have thought that it was a good idea, but never got past that. I'm sure it took a ton of time, so thanks! It'll make is so much easier to find things.

good-for-you granola

I just made this the other day and it's almost gone already. I think it's really good and my kids and husband will eat it too! (don't let all the nuts scare you, they don't taste too strong).


Ingredients
Cooking Spray
3 cups old-fashioned oats
1/2 cup chopped raw, unsalted walnuts
1/2 cup chopped unsalted almonds
1/2 cup chopped unsalted pecans
1/2 cup maple syrup (make sure it's 100% natural)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup raisins, optional (I used golden and it was so yummy)

Directions
Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray.
In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container. Makes 9 (1/2 cup) servings.
*It makes a great snack, I even sent a bag of it with Roland to work. It's also great with yogurt or, my favorite is to just eat it like cereal with milk and a few fresh berries (when they're in season and not expensive). My kids will eat it as a snack too. I just put some in a little bowl and they eat it dry.

Hawaiian Chicken

5 lbs. chicken (I usually use 2-3 breasts-not anywhere close to 5 lb.)
1/2 cup shoyu (Hawaiian Soy sauce sold in the Asian dept. at the store)
1/2 cup brown sugar
2 Tbs. honey
1 1/2 cup water
2 -3 garlic cloves
2 inches ginger
2 - 3 green onions
Red or green pepper
Small can pineapple tidbits
Simmer chicken with above ingredients (except last two) for 30 minutes. Then remove chicken and thicken gravy by mixing 2 Tbs. of cornstarch with water. Place chicken back in sauce, add pepper and pineapple. Serve over rice.

Banana Cake

Cream together: 1 cup sugar
1/2 cup butter
2 eggs
1 cup buttermilk

Add: 2 cups flour
1 tsp soda
1 tsp vanilla
2-3 small bananas(mashed)
1 cup nut (optional)

Mix together and bake in greased 9x13 pan. Bake 350 for 35-40 minutes or until done.

Frosting: 1. Boil over low heat for 2 min stirring consistently.
1/2 cup butter and 1 cup brown sugar.
2. stir in 1/2 cup milk
3. combine stirring until mixture comes to a boil. Cool to luke warm.
4. Add 1 3/4 cups powdered sugar
5. Beat until spreading consistency. (hot water maybe added for thinning.

Sausage Stroganoff

This is really easy and good.

1 lb. sausage
1/2 chopped onion
1. 8oz basket of fresh mushrooms ( I am sure you could use canned too)
1 can cream of mushroom soup
3/4 cup sour cream
1/2 cup milk
1/4 tsp garlic salt
1/4 tsp pepper
12 oz egg noddles, cooked

Brown meat in skillet with onions. When meat is almost browned, add mushrooms and saute with the meat and onions. Stir in soup, sour cream, milk, garlic salt and pepper until heated through. Pour on cooked noddles and serve.

Vegetarian Chili

Several people have asked about this recipe since the Halloween party. The recipe and picture are from Taste of Home. Enjoy!

Vegetarian Chili:

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
4 garlic cloves, minced
¼ cup olive oil
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
¼ cup fresh cilantro, minced
¼ cup fresh parsley, minced
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Saute zucchini, onions, peppers and garlic in oil until tender (you will need a very large pot). Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

Yield: 16 servings

Thin French Apple Tart

Here is the tart that I demonstrated at enrichment on Saturday. It's so easy and yummy (I like it better than apple pie!).

Ingredients
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury), or homemade pie dough
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 pounds Golden Delicious apples, peeled, cored, and thinly sliced (can use other sweet varieties)
2 1/2 tablespoons honey
1/2 teaspoon vanilla extract

Preparation
Preheat oven to 425°.
Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425° for 30 minutes.
Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm. (You can serve it with ice cream if you want, but I think it's great all by itself too).

*this recipe and the picture are courtesy of Cooking Light.

Mini Pumpkin Whoopie Pies

This is another Martha Stewart recipe that I tried out for our preschool Halloween party today. They were a hit and I promised to post them.

FOR THE COOKIES
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract

FOR THE FILLING
4 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg

Directions
Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.

Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

*remember to keep them refrigerated because of the cream cheese!

Easy Chicken Fettucine Alfredo

Ingredients for Alfredo Sauce:
1/2 cup butter
1/2 cup cream cheese
2/3 cup Parmesan cheese
milk
parsley
salt and pepper
Pasta noodles

Chicken Ingredients:
4 boneless/skinless chicken breasts
1 cup lemon juice
lemon pepper seasoning
onion salt
minced garlic
pepper

Melt butter and cream cheese together on low heat, stirring constantly until butter and cream cheese are melted (they will separate). Then add in the Parmesan cheese, while stirring on low heat. Finally add the milk a little at time, until it reaches desired consistency. Add parsley, salt and pepper to taste.


Place defrosted chicken breast in frying pan. Pour in lemon juice. Top with a dash of onion salt, a small amount of garlic, pepper and lemon pepper. Cook on medium to low heat until chicken is white all the way through, turning occasionally. Pour Alfredo sauce on pasta noodles. Top with sliced chicken breast.

Sometimes if I am in a hurry I will use canned chicken. Or serve the chicken on the side and eat the Alfredo sauce over the noodles.

YAY!

Okay, I finished labeling all the previous posts. So now if you want to find cookie recipes all you have to do is click on the link at the right and it will take you to all the posts with cookie recipes (same goes for any other recipe)! I think it will be great and make our little blog even more useful. So now just don't forget to add your labels! Thanks again! :)

More help!

Hello everyone! You will notice on the side-bar that I have added the "labels" gadget. I am working on labeling previous posts, but I need your help when you post something new to take a minute and add the labels that apply to it. You'll see the spot right under the body of your post for labels. Use as many as apply to your recipe. For example if you are posting a pasta salad with chicken you could put "pasta, salad, chicken" or if you're posting a mashed potato recipe you could put "sides, veggies" If you want to label something with a label that isn't already on the list that is great too! It should automatically show up on the list. The reason that this should be nice is that now everything is categorized and you only have to click on a category to find a previous post that you need! I hope I'm making sense. Let me know if you have questions! Thanks again for all the yummy recipes. I hope to have them all labeled soon so that our lists is completely up-to-date!

rich 'n creamy baked oatmeal

I got this from Quaker's website a few years ago and we've had it many times since. It's great for a cold morning and I like that it has eggs which adds protein. My kids like it with a little milk over it to cool it down. Just watch it when it bakes because it can get dry quickly

****Sorry about the lame, half-eaten picture! I forgot to take one before we dished it up!****

ingredients
1-1/2 cups 2% low-fat milk
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 tablespoon vanilla
2-1/2 cups QUAKER® OATS (quick or old fashioned), uncooked
3/4 cup firmly packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt (optional)
Optional toppings: fruit & skim milk or yogurt

preparation
1. Heat oven to 350°F. Lightly spray 1½-quart casserole with no-stick cooking spray.
2. In medium bowl, combine milk, eggs, oil and vanilla; mix well. Set aside.
3. In large bowl, combine oats, sugar, baking powder, cinnamon and salt; mix well.
4. Add liquid ingredients; mix until well blended. Let stand about 15 minutes.
5. Pour into prepared casserole. Bake, uncovered, 35 to 45 minutes or until center is dry and firm to the touch. Cool slightly before serving. Top with fruit and milk or yogurt, if desired.
Servings: 6

Baby Back Ribs

1 – 2 racks of Baby Back Ribs (pork loin back ribs or Canadian back ribs), rinse and lightly salt, if desired.
Cooking spray a 9x13 pan, roasting pan or Dutch oven and arrange racks in pan. Racks may be sliced into portions (4-9 rib sections) and may be layered to fill pan. Use 2 pans, if necessary, rather than overfilling.

Add about 3 cups of water to pan. Seal with aluminum foil or lid and bake in preheated oven at about 200º - 250º for 2 ½ - 3+ hours. Refrigerate for several hours, or overnight*. Ribs tend to fall apart easily if they are grilled while still hot out of the oven.

Preheat grill and cook ribs on medium heat for about 4 -6 minutes on each side, just long enough to heat through and cook sauce. Brush with plenty of barbeque sauce before turning.

*Ribs may also be frozen after baking for a quick meal or barbeque later. Remove from freezer the morning (or night before) needed and grill as instructed above or place on grill while frozen, but cook at a slightly lower temperature for longer amount of time, until hot throughout.

Boiling ribs is also an option (slow-cooked method is my personal favorite). Place ribs in large pot and cover with water. Place on high heat until boiling, then reduce heat and simmer for about 20 minutes. Foam in pan may be removed from the top of pan with a metal spoon. Cook on grill as instructed above.

Cream Cheese Cookies

Cream Cheese Cookies
In a medium mixing bowl, mix together with a hand-mixer:
2 8 oz. boxes of cream cheese, softened
¾ cup sugar
2 teaspoons vanilla
Add one egg, mix well. Add a second egg (2 eggs total) and mix well again.
Place mini baking cups* (1” deep x 1 ½” wide x 3 ½” around) in a mini muffin pan (muffin paper cups may also be placed on a cookie sheet, or regular muffin tray, use 2 paper muffin cups for extra support). Place Nilla Wafer (about 1 box full or 48 total cookies) in the bottom of each muffin paper with the flat side of the Nilla Wafer down. Spoon and slightly smooth about a tablespoon of cream cheese mixture on each cookie (about 3/4th full). Bake in a preheated oven at 350º for 14-15 minutes. After initially cooled, refrigerate. Top with cherry, berry or blueberry pie filling just before serving.
*Empty muffin papers may be lightly sprayed with cooking spray to help prevent cookie from sticking to the edges of the paper.

Holiday Bars

Holiday Bars
Cooking spray a 9x13 pan or use a 9x9 pan for thicker bars
Pour ¾ cup (1 ½ cubes) melted butter in the baking pan.
Stir around 1 ½ - 2 cups graham cracker crumbs, and smooth
Sprinkle over the top:
1 ¼ cup flake coconut
1 ¼ cup chocolate chips
1 ¼ cup chopped pecans or walnuts (optional)
Butterscotch chips or Heath Bits may be substituted or added.
Top with a 14 oz. can sweetened condensed milk and smooth.
Bake in preheated oven at 350º for 25-30 minutes. Wait until completely cooled to cut.

Sticky Buns

Sticky Buns
Heat the following ingredients on low temperature stove burner in a small sauce pan while stirring, until butter is melted and mixture is smooth (texture should be thick grainy liquid), then remove from heat:
1 ¼ cups brown sugar
6 tablespoons butter or margarine
3 tablespoons corn syrup
Generously spray cooking spray in a bunt cake pan and a medium size loaf pan.
Pour about 2/3 of the caramel sauce in the bottom of the bunt pan and the rest in the loaf pan; (optional: sprinkle about 1 - 2 cups pecans or walnuts over caramel).
Melt 1 cube of butter in medium size microwave bowl.
Stir together in separate medium size bowl: ½ cup sugar & 2 teaspoons cinnamon.
Roll 32 frozen rolls (dinner roll variety, not sourdough) in butter, then in sugar. Arrange about 12 rolls in the loaf pan with 6 staggered on a bottom layer, and the rest staggered on a second layer, leaving open spaces underneath for dough to rise.
Arrange remaining 20-24 rolls in bunt pan, leaving space for dough to rise. Spray plastic wrap with cooking spray and cover pans (cooking sprayed side down). Allow to rise at room temperature 5-8 hours* or keep in fridge overnight and in the morning preheat oven to 200º; boil a pan of water and place in the warm oven, then remove plastic wrap and set rolls in the warm oven and shut door. TURN OFF THE OVEN and allow dough to rise for about 1 hour, check periodically and repeat process if necessary.

Remove all pans from oven and preheat to 360º. Bake for 30-40 minutes. Pans may drip while baking. To prevent a possible mess, place a aluminum foil lined baking sheet underneath.

*If dough has not risen sufficiently, use the boiling water/oven method above for 15-20 minutes, then check.

Ingredient list: 32 frozen dinner rolls, brown sugar, 2 cubes butter, corn syrup, cinnamon, sugar, pecans or walnuts (optional)

Crock Pot Salsa

I just made this recipe over the weekend and it was so yummy and such a different way to make salsa.

10 roma tomatoes
3 cloves of garlic
1 small-medium onion
2 jalapeno peppers
1/4 cup cilantro
1/2 tsp Salt (I actually used alittle more)
2 TBSP white vinegar

Core tomatoes and stick three garlic cloves in three of the tomatoes, peel and cut onion (chunky) and cut off stems of jalapeno and remove seeds (unless you want it SPICY) Place tomatoes, onion and jalapenos in crock pot and cook on high for 2 1/2-3 hours.

Let cool

Then place all the crock pot mixture and the rest of the ingredients in a blender and mix. I let mine sit in the fridge for a few hours before we ate it and it was really yummy. Serve with tortilla chips.

Chile Egg Bake

This is a meal we have quite often because it's yummy and easy. Sundays after church too. (when I don't feel like making a big meal)
10 eggs
1/2 c. flour
1 t. baking powder
1 t. salt
1 pint small curd cottage cheese
1 pd (cup?) shredded montery jack or cheddar cheese
1/2 c butter or marg. softened
1 can (4 oz.) diced green chilies
optional cooked ham or bacon (I add the already cooked bacon from costco that comes in the bag)
In a large bowl, beat the eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, shredded cheese and butter. blend well. Stir in chilies.(stir in optional meat) Pour mixture in a well greased 9/13 baking dish. Bake at 375 degrees for 35 minutes or until top is browned and center is firm. Can be made the night before and baked in the morning. (keep in fridge until baking)

Bruschetta

My father-in-law made this for us on Saturday! It was delicious! I love when he visits, because he always makes better food than me and tries to teach me to cook!!!! (That is quite a project)

4 large chopped tomatoes

1 sweet onion, chopped

1/4 cup olive oil

2 tablespoons chopped fresh oregano

2 teaspoons chopped fresh basil

1 tablespoon chopped fresh parsley

1 loaf of Italian Bread, cut into 1 inch slices

1/2 cup freshly grated Parmesan cheese

(garlic to taste)

1. Preheat oven to 400 degrees.

2. In a bowl, mix all ingredients except cheese and bread. Place bread on a baking sheet and top with mixture. Then sprinkle on parmesan cheese.

3. Bake for 8-10 minutes. Allow to cool for 5 minutes before serving.

4. Enjoy! It is delicious!

(Sorry there is no photo, I was too busy eating it to photograph it!)

Sloppy Toms

Okay, this is my last post of the day-I promise. We are having this for dinner and it's a great healthy alternative to sloppy joes as well as being a kid-favorite. It is also from Family Fun magazine (I seriously just copied and pasted it from their website). Gottat love it!



Sloppy Toms:

2 tablespoons olive oil
1 medium onion, finely chopped
1 small green pepper, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 1/4 pounds lean ground turkey
1/4 teaspoon salt
1/2 cup water
2/3 cup bottled chili sauce (we used Heinz)
1 tablespoon Worcestershire sauce
1 tablespoon barbecue sauce
1 tablespoon tomato paste
1 tablespoon quick-cooking oats
3 scallions, minced
6 burger buns



1. Heat the oil in a large skillet. Add the onion and the pepper, and, stirring often, saute them over high heat until soft, about 4 minutes. Stir in the garlic and the chili powder and saute the mixture for another minute. Add the ground turkey and salt to the skillet, breaking up the meat with a fork or wooden spoon, and cook it until it's no longer pink.



2. Add the water, chili sauce, Worcestershire sauce, barbecue sauce, and tomato paste and stir the mixture as you bring it to a boil. Lower the heat and continue cooking at a simmer with the pan covered for 15 minutes, stirring occasionally.



3. Stir in the oats and the scallions. With the pan uncovered, cook the mixture over low heat until it thickens, about 7 minutes. If the mixture is saucier than you like, cook it for a few more minutes; if it's not saucy enough, add a few tablespoons of water to the skillet and heat it briefly.



4. Serve on toasted hamburger buns as you would regular sloppy joes. Makes 6 servings.

Pumpkin Baked with Tomatoes and Rosemary

My step-dad gave me this one. He makes it every fall and it is so good. I could seriously have just this for dinner.

Pumpkin Baked with Tomatoes and Rosemary



1 baking pumpkin or winter squash (try it with the pumpkin, you'll be glad) 2lb

4 Tbs extra-virgin olive oil, or as needed

salt and freshly ground pepper

1 yellow onion, chopped

3-5 cloves garlic, chopped

2 cans (12 oz) diced tomato

pinch of sugar

1-2 tsp minced fresh rosemary


Peel the pumpkin, then cute the flesh into slices 1/2 inch thick. In a heavy nonstick frying pan, heat 3 Tbs of the olive oil over medium-high heat. In batches, lightly saute the pumpkin slices in a single layer, turning once, until lightly browned and just tender, about 6 minutes total. Do not crowd the pan, or the slices may fall apart. Season with salt and pepper, transfer to a platter with a slotted spoon, and set aside.

Return the pan to medium heat and add the onion. Saute lightly, adding more oil if needed to prevent scorching, until the onion is softened, about 5 minutes. Add the garlic to taste and cook until fragrant, about 1 minutes, then add the tomatoes and season to taste with salt, pepper, and a pinch of sugar. Continue to cook uncovered over medium heat, stirring occasionally with a wooden spoon, until the tomatoes break down and the mixture has formed a saucelike consistency, 15-20 minutes. Stir in the rosemary and remove for the heat.

Preheat the oven to 350F. Arrange a layer of pumpkin slices in the bottom of and 11 or 12-inch square or 13 by 9-inch rectangular baking dish with 3 -inch sides. Top with about one-third of the sauce. Repeat, making 3 layers each of pumpkin and sauce and ending with a layer of sauce. Drizzle with the remaining 1 Tbs of olive oil.

Bake until the top is lightly glazed and browned in spots and pumpkin is tender when pierced with a knife, 35-45 minutes, checking it after about 25 minutes. Remove from the oven and serve hot or at room temp.

Pumpkin-Chocolate-Chip-Squares

This is a Martha Stewart recipe that I love. I try not to make them too often because I have a tendency to eat all of them myself. *Misty-these are the bars I have made for you before, in case you were wondering*



Pumpkin-Chocolate-Chip-Squares


2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips
Directions

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Pumpkin Chiffon

Pumpkin Chiffon

1 ¾ C. graham cracker crumbs
¼ C sugar
1 melted stick of butter

1 8 oz. cream cheese
2 eggs beaten
¾ cups sugar

1 cup heavy cream (save ½ for top)- whip, leave one half unsweetened and sweeten the other half to your liking.
2 small pkgs instant vanilla pudding
¾ cup milk
2 cups pumpkin
Dash cinnamon



Mix first three ingredients and press in 9x13 pan. Second set of three ingredients beat till fluffy and spread on top, then bake 350 for 20 min. and cool. Combine next set of five ingredients, top and then top that with remaining sweetened whipped cream. Keep refrigerated.

Pumpkin soup with Mexican Creme Fraiche

PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE


It comes from a restaurant called Mesa Grill. I just found it online when I was searching for a yummy pumpkin soup recipe.I think I made this more difficult than it needed to be. I bought some baking pumpkins at the store, so I cleaned them out, baked them, and then pureed the pumpkin. You can just use canned pumpkin, but I wanted to use fresh for some reason. Next time I'm definitely going to use canned (fresh was really good, but a pain!).And I'm a little unsure about the vegetable stock vs water. The first few steps of the directions seem to me like you're just making the vegetable stock (which I did) but if you were using canned vegetable stock I assume you could skip those steps and move on to the pumpkin step...but I could be wrong.I think the soup was great as I used all the fresh ingredients, but again, next time I'm going to make it easier on myself and see how it tastes!

Ingredients

3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stocks celery, coarsely chopped
7 cups vegetable stock, or water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)- I just used regular cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree (I bought a small can of chipotle peppers in the Mexican food section at the grocery store, I think they were in Adobo sauce - or something like that- and just pureed them in my chopper. They definitely added some kick, but the soup wouldn't be the same without them)
3/4 cup creme fraiche or sour cream (I just used sour cream, and sprinkled the cinnamon on top of the soup, I didn't mix it with the sour cream)
Salt and freshly ground pepper
Garnish: 1/2 cup toasted pumpkin seeds (I didn't use the garnish)

Directions

Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

My Grandma's Yummy Pumpkin Cookies

6 c. flour

3 c. oats

3 tsp. baking soda

3 tsp. cinnamon

1 1/2 tsp. salt

3 c. butter, softened

3 c. brown sugar

3 c. sugar

3 eggs, slightly beaten

3 tsp. vanilla

3 c. pumpkin (1 large can)

3 c. chocolate chips

nuts (optional)

raisins (optional)

Combine the flour, oats, soda, cinnamon, and salt. In a separate bowl, cream butter and gradually add the sugar. Beat until light and fluffy. Add eggs and vanilla. Alternately add dry ingredients and pumpkin to the mixture, mixing continually. Add chocolate chips, nuts, and raisins, if desired. Bake at 350 degrees for 10 - 15 minutes or until done. If desired, frost with Penuche Frosting.

Penuche Frosting

1/2 c. butter

1 c. brown sugar

1 3/4 to 2 c. powdered sugar

1/2 c. milk

Melt butter in a saucepan. Add the brown sugar. Bring to a boil over medium heat. Turn to low heat and cook 2 minutes while stirring. Add the milk; continue to stir until syrup is smooth and comes to a boil. Take from heat and cool until the mixture is lukewarm. Add powdered sugar gradually until of the right consistency and beat until smooth. Spread.

EASY Pumpkin Cookies

This is the easiest recipe I've ever seen for pumpkin cookies, and I think they are yummy!


1 dry spice cake mix 15 oz. can of pumpkin
chocolate chips


Combine the cake mix and pumpkin. Add chocolate chips. Bake at 375 degrees for 10 -12 minutes.

Pumpkin Recipes

Calling all pumpkin recipes!!! I am in a pumpkin mood and need to try something new. I am also in need of a new pumpkin choc chip cookie recipe. I know it's not new, but mine is not the greatest. Thanks!

Chicken Parmesan

Some of you may already have this recipe, it's a Kraft one that I got from my mother-in-law and I love it. It is also (of course) so easy. I don't make hard recipes very often being a busy Mom.

-1 cup Mayo
-1/2 cup Parmesan cheese
-2 teaspoons oregano

Mix ingredients and spread over 2-3 lbs chicken breasts. (I like to fillet the chicken if the breasts are big and thick. It keeps the chicken from being too dry. I have also used chicken thighs.) Bake at 375 for 45 mins. I like to serve it over noodles with store bought Alfredo sauce out of the jar. I love the presentation of the chicken because it makes a pretty golden brown crust on top. So Yummy!

Taco Soup

I know EVERYONE has this recipe already but I am posting as a reminder at how YUMMY and SIMPLE it is to make! My recipe is slightly different than the others that I have seen so maybe you haven't seen this one yet.

1 lb hamburger meat (I love Costco's lean 1 lb rolls already packaged)

2 cans corn (not drained)

2 cans petite diced tomatoes (not drained)

1 packet taco seasoning

1 packet burrito seasoning

4-5 cups water (depending on what consistency you like, I prefer it "soupy" not thick)

1 can sliced olives (drained)

TOPPINGS:

crushed corn chips

shredded cheddar cheese

sour cream

avocado (sliced or diced)

cilantro (finely chopped)

dash of hot sauce (or 15 dashes of hot sauce if you are like me and LOVE SPICY)

Oh, So Yummy Meatballs!

We were introduced to this meal when Kara Nelson brought us dinner one night; of course, it was delicious! She gave us her recipe and we make it regularly. These are very yummy!

1 egg, beaten

5 oz. evaporated milk

1 c. quick oats

1/2 c. chopped onion

1 tsp. salt

1 tsp. chili powder

1/4 tsp. pepper

1 or 1 1/2 pounds ground beef

1 c. ketchup

3/4 c. brown sugar

1/4 tsp. garlic powder

rice

Mix the egg, evaporated milk, quick oats, onion, salt, chili powder, pepper and beef together in a mixing bowl. Form the mixture into 1-inch balls. Bake in a 9 x 13 ungreased pan, uncovered, for about 20 minutes. Meanwhile, bring the ketchup, brown sugar, and garlic powder to a boil. Reduce heat and simmer for 2 minutes. Pour over the meatballs after they have cooked for 20 minutes, and cook again in the oven for 12 minutes more. Serve over rice.

guacamame

This is another Family Fun recipe that I tried this week. My kids loved it which is great because it's pretty good for you. It's called "guacamame" because it's kind of similar to a simple guacamole but you use edamame instead of avacado. We had it with FoodShouldTasteGood Multi-grain tortilla chips that I got at Costco-yum!




RECIPE INGREDIENTS:
1 pound shelled edamame (these soybeans are available in the frozen-foods section at grocery stores-I actually buy them with the shells at Costco and shell them myself to save money. It takes 2 of the small boxes that come in the Costco container)
1 teaspoon salt
1 tablespoon chopped garlic
5 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon pepper (optional)
1. Puree all the ingredients in a food processor or blender until the mixture is smooth. Makes 2 1/2 cups.

a good pair

I made this to go with Zandra's chicken fingers tonight (yummy recipe-Zandra!). It worked great. They cook at the same temp as the chicken so you can throw it all in at the same time. This isn't a real recipe, just something I made up. You can do as much or as little as you want (if you want to do it as a snack, you can just slice up 1 or 2 sweet potatoes, toss them with the other stuff and grill them in a George Forman).

Roasted Sweet Potato Rounds

Peel (peeling is optional-I don't always do it) as many sweet poatatoes as you think your family will eat. Slice them about 1/4" thick (if you have a food processor, you'll want to use that to slice them-much faster!). Place on a jelly roll pan and drizzle with extra-virgin olive oil and freshly ground salt and pepper and toss to coat. Spread potatoes evenly on baking sheet and place in oven on lower rack (under the chicken, if you're doing Zandra's chicken) and bake at 450 for 15-20 minutes until tender and even a little crispy (if you want).

Chicken Pot Pie

This is one of our favorite cold-weather comfort meals. Every time I make this everyone raves!


Pie Crust

1 1/3 c. flour
1/2 c. Crisco shortening (use Crisco brand, it makes a difference)
1/2 tsp. salt
3 T. ice water


Mix flour and salt in a bowl. Cut in shortening with a pastry cutter until mixture resembles the texture of tiny split peas. Do not use your hands. Once mixture is the right texture add the ice water and combine with fork. It may appear as if it needs more water, but it doesn't. Quickly gather dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate at least 30 minutes. (This makes one 9-inch pie crust. I usually double it because I like a crust on the top, too.) Remove dough from the refrigerator. If dough is too stiff and cold let stand a few minutes. Use a floured rolling pin to roll dough out on a floured surface and then transfer to a pie dish.


Filling:


1/3 c. butter
1/3 c. flour
1/2 tsp. salt
/4 tsp. pepper
1 or 2 cans chicken broth (depending on how thick you want it)
2/3 c. milk
2 tsp. chicken bullion
2 c. cubed cooked chicken
1-2 cups vegetables, frozen or already cooked, such as carrots, peas, onions, green beans, corn, potatoes - whatever your family likes


Melt butter in a saucepan. Stir in flour, salt and pepper until blended. Gradually stir in broth, milk, and bullion. Bring to a boil. Boil and stir for 2 minutes; remove from heat and stir in chicken and veggies. Pour warm filling with chicken and vegetables into the prepared pie crust. If desired, cover with a top crust. (If you use a top crust, I usually use a knife to poke 3 holes in the top.) Bake at 425 degrees for 20 - 30 minutes or until the crust is brown and the filling bubbly. Serve warm.

A little bit of everything

So I have been feeling really guilty that I keep using all of your wonderful, delicious recipes but I haven't contributed anything yet. Here's a few recipes that we had at our house this past week:

Balsamic Chicken

4 boneless, skinless chicken breasts (1/2 inch thick)
salt and pepper to taste
3/4 lb fresh mushrooms, sliced
3 T. flour
3 T. olive oil
3 cloves of garlic, finely chopped
1/4 cup balsamic vinegar
1 1/2 cups chicken stock or broth
2 t. fresh thyme (or 1/2 t. dried)
2 bay leaves
2 T. butter
3 T. heavy cream

1. Heat oil in a large skillet over medium heat. Season the flour with salt and pepper and dredge the chicken in the flour mixture. Saute the chicken until it is nicely browned on both sides.
2. Add the garlic and mushrooms. Cook for about three minutes. Then add the vinegar, stock, bay leaves and thyme and stir. Cover and simmer over medium low heat for 10 minutes or until chicken is cooked through, turning occasionally.
3. Transfer the chicken to a serving platter and keep warm. Continue simmering the sauce, over medium high heat for about 7 minutes. Add the cream and butter- stir until melted. Discard the bay leaves. Pour the mushroom sauce over the chicken and serve. I usually serve with a lemon herb pasta, but you can do what your family likes best.


Ultimate Caesar Salad dressing

The measurements may not be quite exact. This is my mom's recipe and she always cooks according to look and taste (sadly, that gift skipped my generation). This is the best I can do, but you may need to play around with it- it also depends on how much lemon juice you start with.

The juice of one large lemon

1/2 t. minced garlic

1 t. Worchester sauce

3 T Dijon mustard

salt and pepper to taste

3 egg yolks

1/2- 3/4 cup olive oil (to taste)

1/2 t. red wine vinegar

Squeeze the juice into a small mixing bowl, add the garlic and Worchester sauce and stir (use a wooden spoon- metal tends to make the lemon juice go rancid). Stir in the Dijon mustard and salt and pepper. Taste it- the lemon juice or the Dijon mustard should not overpower each other- if there is too much of one- add a little more of the other. Add the egg yolks. Then slowly drizzle the olive oil while stiring and finish with the red wine vinegar. Toss this dressing with some crisp romaine lettuce, lots of parmesan cheese, and croutons to serve. You will not use all of the dressing in one sitting. Just refrigerate any leftover dressing for up to a week.


Last-minute pasta bake

This is one of my go-to meals when I can't think of anything else to make because I usually have everything on hand. It's also a good way to sneak some zucchini into my boys' diet. If you have a husband that insists on meat, you can probably add some browned ground beef or italian sausage to the sauce mixture before layering the dish. This can also be prepared ahead of time and refrigerated overnight. Bake as directed except increase the baking time to 45 minutes.

12 oz rotini pasta (or whatever small pasta you have on hand)
1 cup zucchini, chopped
2 garlic cloves, finely chopped
1 28 oz jar of your favorite spaghetti sauce (or Amie's marinara- yum!)
1/4 cup fresh basil or 1 tsp dried
1/2 cup fresh Parmesan cheese, grated
2 cups shredded mozzarella

1. Preheat the oven to 375 F. Cook pasta until al dente; drain.
2. Combine zucchini, spaghetti sauce and basil in a medium bowl.
3. In a 9" square baker, layer one-third of the sauce mixture, half of the pasta, one-third of the sauce mixture and half of the cheeses. Add remaining pasta, then sauce, then cheeses. Cover with aluminum foil. Bake, covered, 30 minutes. Uncover and continue to bake for 5 more minutes, until the cheese is melted. Serve with garlic bread and salad, if desired.


Not-your-typical Chicken Fingers

2 cups seasoned croutons, crushed until fine crumbs
1/2 cup freshly grated Parmesan cheese
1 T. fresh parsley or 1 t. dried
1/4 t. garlic salt
2 egg whites
1 T. water
1 lb. chicken breasts, cut into small, thin strips

1. Preheat the oven to 450 F.
2. In a small bowl, combine crouton crumbs, cheese, parsley and garlic salt. In another bowl, whisk together egg whites and water.

3. Dip chicken pieces into egg mixture, then into crumb mixture to coat evenly. Arrange on a bakng sheet lined with foil that has been lightly sprayed with cooking spray to avoid sticking. Bake 15 minutes or until the chicken is no longer pink. Serve with ranch dressing to dip.

French Bread

This recipe is so easy and takes very little hands on time.

1 T. yeast
1 tsp. sugar
1/2 C. warm water
1/4 C. sugar
2 tsp. salt
1/8 C. oil
2 C. hot water
6 C. flour

In a bowl ad 1/2 cup warm water, sprinkle the yeast and 1 tsp. sugar over the water. Let sit until yeast has dissolved. Stir together. Mix in 1/4 C. sugar, salt, oil, and water. Add the flour, 1 cup at a time. Knead bread for three minutes.
Cover with a cloth and let rise until doubles. Divide into two pieces.
Roll like a jelly roll.
Sprinkle corn meal on bottom of a baking sheet. Put bread on sheet, let rise 30 minutes. Bake at 350 degrees for 30 minutes.
Sometimes I find I need a little more flour, or a little less. I add more flour as I knead the dough and it gets sticky.

Sometimes I roll out the dough to make breadsticks.

Baked Ziti

This recipe is from my friend Melanie. It is easy and so delicious.

Makes 10 servings

INGREDIENTS:
1 (16 oz) pkg dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
1/4 lb. italian sausage
1 (26 ounce) jar traditional spaghetti sauce
1 (26 ounce) jar Italian Sausage & Garlic spaghetti sauce
1 (8 ounce) pkg provolone cheese, sliced
1 (8 ounce) pkg mozzarella cheese, shredded
1 1/2 c sour cream
1/8 c grated Parmesan cheese

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente (about 8-10 minutes); drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees. Grease a deep 9x13 inch baking dish. Layer in the following order: 1/2 of the ziti, provolone, mozarrella, sour cream, and sauce mixture. Then top with the remaining ziti, provolone, mozzarella, sour cream, and sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

*This recipe makes a large dish so make sure that you use a deep 9x13 dish or a larger baking dish. Also, I have always just used cheddar or mozarella cheese, because that is what I have on hand. I'm sure the provolone would be delicious though!

Mint Oreo Truffles
These are seriously the easiest thing in the world!! (almost as easy as rice crispy squares!)

1 pkg. Double Stuf Oreos - Cool Mint Flavor - (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
chocolate bark or candy coating*
1-Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.
2- Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely.
3- Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4- Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.
5- Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
6- Refrigerate and enjoy!These are SOO good frozen! Makes about 36 depending on the size of you make them.

Help me out

Hi everyone. I just wanted to let you know that I added a contributors list (on the right) so that you can all see who participates in this blog. I need your help to track down any other ward/neighborhood friends that I haven't found or that you may have emails for. You all have "admin rights" so you should be able to invite people yourself. Just sign in and go to "settings" and then click on "permissions". On that page, go to the bottom and you'll see the "add authors" button as well as a list of those who have been invited but have not yet accepted. If you're not sure what I mean, just ask. Thank you so much for all your yummy recipes and for making this blog so fun! -Amie

Zucchini Cookies

3/4 c. butter
3/4 c. sugar
1 c. grated zucchini
1 egg
1tsp. pure vanilla
8 oz. slivered almonds (or any type of chopped nuts)
1 tsp. lemon peel
2 c. flour
1/2 tsp. salt
1 1/2 lemon zest
1 1/2 tsp. baking powder
Blend butter, sugar, egg, vanilla and lemon peel. Slowly add dry ingredients. Bake @ 350 for 10-12 minutes. Cool for a few minutes and spread with glaze.
Glaze:
1/2 tsp. lemon zest
1 Tbs. fresh lemon juice
3/4 c.powdered sugar

Tangy Corn Relish

This is a Rachael Ray recipe from her Express lane meals cookbook. If I ever don't know what to make for dinner I know I am always safe with this one cause its one of Nate's Favorites. It's also quick and easy. It is great over chicken or steak. I also serve it with cheesy mashed potatoes. Come to think of it, I haven't made it in a while...I think I will make it tonight myself!
Enjoy!

2 Tablespoons Extra virgin Olive oil (EVOO)
2 medium onions thinly sliced
4 garlic cloves chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 Tablespoon sugar
Salt and black pepper
1 1/2 cups chicken stock
1 10 oz box frozen corn kernels
2 limes, both zested, one juiced, the other cut into quarters
1/4 cup fresh cilantro leaves, a generous handful, coarsely chopped

Grill seasoning to put on your chicken or steak is good

Preheat a medium-sized skillet over medium- high heat with 2 table spoons of the EVOO twice around the pan. Add the onions, garlic, chili powder, cumin, sugar, salt, and pepper. Cook for 4 to 5 minutes until the onions take on a golden color and are nice and tender. Add the chicken stock and bring the liquid to a bubble. Add the corn and continue to cook for about 2 to 3 minutes, or until the liquids have reduced by half. Add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper. Squeeze a quarter of a lime over each of the steaks or chicken, or put it on the plate for your costumers.

Sweet chips and salsa

We are having this healthier treat for FHE tonight. It's so yummy and perfect for this time of year. I got it from Family Fun Magazine a couple of years ago (I really like that magazine).

For the Salsa:
1 1/3 cups peeled, cored, and diced apple
1 teaspoon fresh lemon juice
2 teaspoons brown sugar
2 teaspoons apricot preserves (I like my neighbor's delicious apricot freezer-jam, but regular store-bought works too!:))
1/8-1/4 teaspoon cinnamon (the original recipe said 1/8 tsp, but I love cinnamon and it's really good for you so I use more)

Combine all the ingredients in a bowl, then cover and refrigerate the mixture until chilled.

For the chips:
5 (6-inch) or 4 (10-inch) flour tortillas (white or wheat will work)
2 Tbs butter, melted
1/2 tsp cinnamon
1 1/2 Tbs sugar

Brush the tortillas with butter, then cut into wedges. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350 until golden brown, about 10 minutes. Let them cool before serving. Serves 4-6

Sweet Sour Chicken

This was a new recipe that we tried last night. We really enjoyed it! (by the way, I totally stole the picture from the website I got the recipe)

4 boneless, skinless chicken breasts, cut into cubes (I only used 2 for my family, and it was plenty)

6 T. flour seasoned with 1/2 t. salt and 1/2 t. pepper

1/4 c. olive oil

1/8 c. cornstarch

1 t. salt

1/4 t. pepper

1/4 c. brown sugar

1/4 c. vinegar

1 20 oz. can pineapple tidbits (reserve juice)

1/2 c. pineapple juice (use reserved juice)

1/2 c. chicken broth

1 T. soy sauce

1 red bell pepper, sliced (we also used a green pepper)

1/4 c. onion, sliced

Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes (mine reduced much faster, so I added about 1/2 c. water to make it more saucy). Add chicken, peppers, onions, and pineapple. Cook until heated through. Serve over rice. Enjoy!

Stromboli

This might be a no-brainer for some but I just discovered it and I LOVE it! This is the recipe I made but you can mix it up however you like

1 package refrigerated pizza dough
1/2 cup pizza sauce
turkey salami slices (about 15)
turkey pepperoni slices (about 20)
1 cup mozzarella cheese
olive oil
Italian seasoning

roll out pizza dough on floured surface. Spread the pizza sauce on 1/2 the dough. Top with cheese, salami and pepperoni and sprinkle with Italian seasoning. Fold the other half of dough over top and cinch the ends together. Add a little olive oil on top and brush on dough then sprinkle some more Italian seasoning on top. Bake according to pizza dough directions.

*I thought this would be really good with mushrooms, olives and onions as well. So many options with this recipe, I love it! You could also omit the sauce inside and just dip your Stromboli in your favorite marinara...I would suggest Amy Lepore's marinara recipe cause it's the BEST!

roasted chicken-noodle soup

I know, everyone has a favorite chicken soup recipe, but just in case you don't have one yet, this is a great one.

Yield
2 1/2 quarts (serving size: 1 cup)

Ingredients
2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups low-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups shredded rotiserrie chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles (I love the country noodles that come in a big bag this time of year at costco)
Fresh thyme (optional)
Preparation

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.


Nutritional Information
Calories:215 (19% from fat)
Fat:4.6g (sat 0.9g,mono 1.6g,poly 0.8g)
Protein:14.9g
Carbohydrate:28.6g
Fiber:2.6g
Cholesterol:37mg
Iron:2.4mg
Sodium:355mg
Calcium:101mg
Cooking Light, OCTOBER 1996

butter rolls

You will all be pleased to know that this is not a healthy, light recipe at all! It's an old family recipe (Thanksgiving and Christmas wouldn't be the same without them). They are really moist and tender. It's kind of a process to make them, but you won't be disappointed.

Butter Rolls

In a your largest mixing bowl combine 4 1/2 teaspoons (2 packets) active dry yeast, 1teaspoon sugar and 1/4 cup warmest tap water. Set aside and melt 4 sticks of butter over low heat (or in microwave). Stir 2 cups of cold milk into the melted butter (this cools it down just enough so that it doesn't kill the yeast) and add this along with 4 beaten eggs to the yeast mixture. In another mixing bowl (probably you next biggest), combine 8 cups of flour, 1 cup of sugar and 1 teaspoon salt. Add the flour mixture to the yeast mixture 2 cups at a time. For the first few cups use a whisk to combine them so that you won't have any lumps. When it starts to get too thick to whisk, switch to a spoon. When the dough is combined place a layer of plastic wrap directly on the surface of the dough (to prevent drying and another layer on the top of the bowl. Place in fridge over night to rise. The next day divide the dough into 5 equal sections. Roll each into a circle until the dough is about 1/4" thick. Cut into wedges and roll up (like crescents). Place on cookie sheets, cover lightly with plastic wrap and let rise in warm kitchen for about an hour. Bake at 350 for 10-12 minutes.

by request

I know a lot of you already have this recipe, but I've had a few requests for it on the blog so please forgive the repetition.
Marinara Sauce

1 cup extra-virgin olive oil
4 small onions, finely chopped
4 garlic cloves, finely chopped
4 stalks celery, finely chopped
4 carrots, peeled and finely chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
#10 can crushed tomatoes
5 dried bay leaves

In a large pot, heat the oil over medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour(if you have the time let it simmer over very low heat for even longer, it will let the flavors blend and make your house smell yummy-I've let mine go for 3 hours before-just be sure to stir once in a while). Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate (or freeze some). Rewarm over medium heat before using.)

Avgolemono with Pasta (this is a soup)

What can I say, I really love soup so I had to post another one. An old roommate of mine used to make this and she called it Elephant Snot Maggot Soup (don't be disgusted), and it was a secret family recipe. Well, I found the real recipe and it goes by another name. Apparently it's a very popular Greek soup and the name means egg and lemon. It's so easy to make and is the best for when you have the flu.

71/2 cups chicken stock
1/2 cup orzo pasta
3 eggs
juice of 1 large lemon
salt and pepper
lemon slices to garnish

In a large pan bring stock to a rolling boil. Add pasta and cook 5 min. Beat the eggs until frothy, then add the lemon juice and 1 Tbsp of cold water. Slowly stir in a ladleful of the hot chicken stock to the egg mixture, then add one or two more. Return the mixture to the pan, remove from the heat and stir well. (Do not let the soup boil once the eggs have been added or it will curdle.) Season the soup with salt and pepper, and server immediately garnished with a few lemon slices.