Pheasant Pointe Kitchens

Chicken Enchiladas

2011-03-09T17:57:00.002-07:00

As several of you have discovered our new neighbor "Aunt Bev" is an excellent chef. This is one of her recipes that is loved by everyone at our house.

8 flour tortillas

½ c. chopped onion

2 minced garlic cloves

¼ tsp. pepper

2 T butter

3 T flour

8 oz. sour cream

2 c. chicken broth

4 oz. diced chilies

1 c. Monterey jack cheese

2 c. diced chicken

1 small can sliced olives

In a medium saucepan cook butter, onion, garlic and ½ can of olives until onion turns clear. Stir in flour, add sour cream, chicken broth and chilies. Continue to cook and stir until thickens slightly. Remove from heat and add ½ of cheese. Fill tortillas with a large spoon full of chicken and white sauce. Place in a 9x13 pan. Pour remaining sauce on top. Bake @ 350 for 20 minutes. Sprinkle with rest of cheese and olives over the top and bake another 15 minutes.

*Cover with foil for entire baking time or they will be dry.

Creamy Sourdough Snack

2010-10-05T09:18:00.002-06:00

This EASY dip was a hit at a party I went to the other night. Enjoy! And, THANKS TASTE OF HOME! I love that website. I didn't use parsley, and I also used ALL of a 16 oz sour cream and all of an 8 oz. cream cheese. I added green onion to taste and guessed on the ham. It tasted lovely.

Creamy Sourdough Snack

Ingredients

1-1/2 cups (12 ounces) sour cream
2 packages (3 ounces each) cream cheese, softened
1/2 cup chopped green onions
1 teaspoon Worcestershire sauce
2 cups (8 ounces) shredded sharp cheddar cheese
1-1/2 cups cubed fully cooked ham
1 round loaf (1 pound) sourdough bread
Chopped fresh parsley, optional

Directions

In a saucepan, combine sour cream, cream cheese, onions and Worcestershire sauce; cook and stir over low heat until blended. Add cheese and ham; cook and stir until cheese is melted and ham is heated through. Cut off top of loaf; carefully hollow out top and bottom, leaving a 1/2-in. shell. Cut bread into cubes. Pour dip into shell; sprinkle with parsley if desired. Serve with bread cubes. Yield: 3-1/2 cups.

Relief Society Recipes

2010-10-01T11:24:00.000-06:00

Hey everyone...I finally got all the recipes from the Pheasant Pointe Third Ward Fall Recipe Exchange posted. I hope I got them all right. If you see any errors please let me know! Thanks so much for the great recipes!

Tres Leche Milk Cake

2010-10-01T11:22:00.000-06:00

Cake

1 ½ cups flour
1 tsp baking powder
½ cup unsalted melted butter
2/3 cup sugar

Milk Sauce
2 cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 ½ cups heavy whipping cream
1 cup sugar
1 tsp vanilla
1 TBSP vanilla

Preheat oven to 350 degrees. Line the bottom of a 9 X 13 pan with parchment paper.
In a standing mixer, beat the eggs with sugar until light in color and thick, about 5 minutes. Stir in butter and vanilla.
Sift the flour with the baking powder and salt.
Fold the dry ingredients into the egg and sugar mixture. Fold gently and do not over mix.
Spread the batter into the pan and bake for 30-40 minutes or until toothpick inserted into center of cake comes out clean, and cake just starts to spring back to the touch.
Whisk together the condensed milk, the evaporated milk and the cream, and pour over the hot cake.
Let cake cool and soak up the liquid. (I like to let it sit over night in the refrigerator.)
Beat remaining cup of whipped cream with 2 TBSP of sugar and 1 tsp vanilla until stiff peaks form. Fill pastry bag fitted with a

star tip with the whipped cream.
Leaving cake in pan, decorate surface of cake with whipped cream, then top with fruit. Chill for several hour or overnight.
Serve chilled
**to make individual servings: when the cake comes out of the oven, cut circles of cake with a biscuit or cookie cutter to fit individual serving dish. Soak cake circles with the milk mixture and let cool. Decorate with whipped cream and fruit and refrigerate.
**Note about baking pans: tres leche is often served right out of the pan, but there are certain occasions like birthdays where you might want a more attractive presentation. You can bake the cake in 2 round cake layer pans, but once they are out of the oven, give them at least 12 hours to soak up the milk while the cakes are still in the pans, in the refrigerator. Once they have soaked up all the milk and are very well chilled, you can unmold them, and ice them with the Italian meringue or whipped cream. It helps to line the bottom of the pans with parchment paper. Another possibility is to bake the cake in a 10 inch spring form pan, and then remove the band around the cake once it is well chilled and has absorbed the milk.

submitted by Tiffany Fletcher

Best Ever Cobbler

2010-10-01T11:16:00.001-06:00

1 cup flour

1 TBSP baking powder
1 cup sugar
1/8 tsp salt
2/3 cup milk
¼ cup melted butter
32 oz. can fruit

Melt butter in the bottom of a baking dish.
In separate bowl sift together dry ingredients and stir in milk.
Spread batter in the bottom of the baking dish.
Pour the fruit and the juices over the top of the batter.
Bake at 350 for 40 minutes.
Great for Dutch oven cobbler. Best if doubled when using Dutch oven.

submitted by Tiffany Fletcher

Pumpkin Delight

2010-10-01T11:15:00.001-06:00

6 eggs

3 cups pumpkin
1 ½ cups sugar
2 cups milk
1 tsp salt
1 tsp ginger
2 tsp cinnamon
½ tsp cloves

Topping
1 box yellow or white cake mix
½ cup butter
½ cup chopped nuts (almonds or pecans)

Mix all ingredients together and place in 9 X 13 pan.
Mix together topping ingredients and crumble on top of pumpkin mix.
Bake at 350 degrees for 50 minutes
Top with whipped cream to serve.

submitted by Kristi Gagon

Chocolate Mint Apple Fondue

2010-10-01T11:12:00.001-06:00

Combine:

1 can of sweetened condensed milk
1 cup chocolate chips
10 peppermint patties

1. Cook over low heat until melted.
2. Serve with apple slices. Note: you can substitue a cup of peanut butter for peppermint patties.

submitted by Cheryl Tenney

Betty's Butter Cookies

2010-10-01T11:10:00.002-06:00

3 cubes soft butter

1 cup sugar or 1 1/3 cup sweetener
2 1/2 cups flour (too sticky or until not)
1 tsp. Vanilla
1/2 package of slivered almonds

1. Stir and knead well.
2. Bake at 350 degrees for 12 to 14 minutes.
3. Flatten cookies with wet fork in criss-cross markings.

submitted by Betty Hertig

Caramel Apple Crisp

2010-10-01T11:09:00.000-06:00

1/2 cup caramel topping (the kind you would put on top of ice cream)

1/2 teaspoon ground cinnamon
6 baking apples (I like to use Golden Delicious), peeled, and cup into 1/2 inch
slices about 6 cups
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cut into small pieces
2/3 cups quick-cooking oats

1. Heat oven to 375 degrees.
2. In a large bowl, stir together caramel topping and the cinnamon until well mixed. Add peeled and sliced apples; toss until evening coated. Spread in ungreased 8-inch square (2 quart) glass baking dish.
3. In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter using a pastry blender or fork, until the mixture looks coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.
4. Bake 45-50 minutes or until apples are tender and topping is golden brown.
5. Top with a scoop of vanilla ice cream or whipped topping, then drizzle extra caramel topping over all.

submitted by Misty Shawcroft

Pupmkin Bars

2010-10-01T11:07:00.000-06:00

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

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon of cinnamon (optional-I usually don't use it)

1. Preheat the oven to 350 degrees F.
2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 1cookie sheet. Bake for 30 minutes. Let cool completely before frosting.
3. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and cinnamon mix again. Spread on cooled pumpkin bars.
4. Cut into bars and serve!

submitted by Misty Shawcroft

Back-to-School Granola Bites

2010-10-01T11:05:00.000-06:00

These make a great after-school snack. I also like to put them in my kids' lunch instead of a treat! They are the perfect size to satisfy a sweet tooth without making you feel guilty! :)

1/4 cup natural nut butter (peanut, almond, etc)
1/4 cup honey
2 tbs butter
1 cup rolled oats
1 cup puffed grain cereal (I like Kashi 7 whole grain Puffs and I can get them wholesale by the case of 12 if anyone wants some)
1/4-1/3 cup dried fruit or chocolate chips (Of course I prefer them with chocolate but my kids will happily eat them with raisins!)
1. In a medium saucepan combine nut butter, honey and butter. Cook over medium-low heat, stirring often, until completely smooth.
2. Remove pan from heat and stir in oats and cereal. Add dried fruit or gently fold in chocolate chips (they well get all melty and you'll have chocolate swirling through your bites but they still taste yummy!).
3. Press into greased mini muffin pan or gently shape into balls on greased cookie sheet. Place in fridge until set.
4. Remove from pan or cookie sheet and place in air-tight container. Store in fridge.

Gingerbread Pumpkin Spice Cake with Carmel Sauce

2010-10-01T11:04:00.000-06:00

Cake

2 ¼ cups flour
½ cup sugar
¾ cup butter
2/3 cup pecans, chopped
½ tsp cinnamon
1 ½ tsp. ginger
¼ tsp salt

Carmel Sauce
½ cup butter
1 ¼ cup packed brown sugar
2 Tbs. corn syrup
½ cup heavy cream
¼ tsp cloves
1 tsp baking soda
¾ cup buttermilk
½ cup molasses
½ cup canned pumpkin
1 egg

1. Combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Stir in pecans. Press 1 ¼ cups crumb mix into an ungreased 9 x 9 square pan. To remaining mix add all spices, soda, buttermilk, molasses, pumpkin and egg. Mix well and pour evenly over crumb base. Bake at 350 for 40 - 50 min. or until center is done. Serve with caramel sauce.

Caramel Sauce

1. Melt butter. Stir in brown sugar and corn syrup. Bring to a boil, cooking about 1 minute or until brown sugar dissolves.
2. Stir in cream and return to boil. Remove from heat. Serve over warm cake with whipped cream or ice cream.

submitted by Veda Maples

Gluten Free Spice Cake with Maple Cream Cheese Glaze

2010-10-01T11:02:00.000-06:00

3 1/2 cups bean flour mix (see note)

3 tsp xanthan gum
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 tsp allspice
2 tsp nutmeg
1/2 tsp ground clove
1 cup canola oil (or shortening)
2 cups white granulated sugar
2 cups apple sauce
2 eggs
optional add ins - raisins, pecans, caramel pieces, diced apples. I did chopped pecans, a diced apple and some chocolate covered caramel balls.

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine bean flour mix, xanthan gum, baking soda, salt, and spices. Stir to combine.
3. In the bowl of a stand mixer, fitted with the paddle attachment, combine oil, sugar, apple sauce, and eggs.
4. Slowly add in the dry in, stirring until just combined.
5. Fold in the optional add-ins, if you are adding some.
6. Pour batter into desired cake pan.
7. Bake in preheated oven. Bake time will vary based on the type of use. Muffins should take 20-25 minutes, round pans approx. 30 minutes, a 9x13 pan approx. 35-40 minutes, and a bundt pan approx. 50-60 minutes. Bake until a toothpick inserted into the middle of the cake comes out clean.

Note: I used Bette Hagman's Four Bean flour mix - 2 cups Garfava Bean flour, 1 cup Sorghum Flour, 3 cups Cornstarch, 3 cups Tapioca Flour.

Maple Cream Cheese Glaze
4 Tbsp unsalted butter, room temperature
4 ounces cream cheese, room temperature (regular or light)
1 cup powdered sugar, sifted
1/2 tsp maple flavoring
4 Tbsp milk

1. In a small mixer bowl, beat the butter until creamy. Beat in the cream cheese until smooth. Add the sifted powdered sugar and maple flavoring, and beat until blended. Beat in the milk, 1 Tbsp at a time, until the glaze falls from a spoon in a continuous ribbon.
2. Refrigerate the cake until the glaze sets, but remove it from the refrigerator 30-45 minutes before you want to eat the cake.

submitted by Veda Maples

Pumpkin Squares

2010-10-01T10:59:00.000-06:00

Mix:

1 ¾ cups graham crumbs
cup sugar
stick butter, melted

Press into bottom of 9 x 13 pan

Mix:
1 pkg (8 oz) cream cheese
eggs, beaten
sugar

Pour over crust and bake 20 minutes at 350 degrees. Let cool completely before mixing 3rd layer.

Mix:
½ cup heavy cream
small pkgs instant vanilla pudding
¾ cup milk
2 cups pumpkin
Dash of cinnamon

Spread over 2nd layer. Whip remaining cream with a little sugar and top.

submitted by Kristy Southwick

Meat loaf with sauce

2010-10-01T10:57:00.000-06:00

Meatloaf

3 lbs ground beef
1 onion, chopped
½ of 8 oz can tomato sauce
1 cup breadcrumbs or oats
2 eggs
1 ½ tsp salt
¼ tsp pepper

1. Mix together ingredients for meatloaf. When well mixed shape into a loaf in a deep baking dish.
2. In separate bowl, mix together sauce ingredients. Pour over the meatloaf.
3. Bake at 350 for 1 hour.

Sauce
2 (8 oz) can tomato sauce
4 TBSP brown sugar
4 TBSP mustard
2 cups water
4 TBSP vinegar

submitted by Tiffany Fletcher

Olive Garden Alfredo Fettucine

2010-10-01T10:55:00.000-06:00

1 pint heavy cream
1 stick butter
2 TBSP cream cheese
½-3/4 cup parmesan cheese
1 tsp garlic powder, add in more to suit your taste if you prefer
Salt and pepper to taste
8 ounces fettuccine, cooked and drained

In a saucepan combine butter, heavy cream, and cream cheese. Simmer thin until all is melted and mixed well.
Add the parmesan cheese and garlic powder. Simmer this for 15-20 minutes over low heat.
Toss pasta lightly with sauce, coating well.
Leftovers freeze well.

submitted by Tiffany Fletcher

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Porcupine Meatballs

2010-10-01T10:53:00.000-06:00

1 box Beef rice a roni

1 pound ground beef
1 egg

1. Mix together beef, rice from box and egg and form into meatballs.
2. Simmer meatballs in a pan with 2 ½ cups water and sauce paket until rice is cooked. (when rice has absorbed most of the water it will be done)

3. Serve with mashed potatoes and brown gravy.

submitted by Tiffany Fletcher

Turkey Sausage Pasta

2010-10-01T10:51:00.000-06:00

2 tsp extra virgin olive oil

1 medium yellow onion, diced
1 Tbsp fresh thyme leaves
1 lb. smoked lean turkey sausage, sliced
1/4 tsp chili flakes
3 cloves fresh garlic, diced finely
1/4 c. low sodium chicken stock
1- 14.5 oz can diced tomatoes in juice
1- 14.5 oz can tomato sauce
1 Tbsp fresh oregano leaves, torn
3 c. fresh spinach
1 Tbsp balsamic vinegar
3/4 lb penne, or pasta of choice
1/2 c. flat leaf parsley, for garnish
Parmigiano Reggiano cheese, for garnish

1. In large stock pot over high heat, bring water to boil and cook pasta according to instructions.
2. Meanwhile, in large pan over medium heat, add oil and bring up to almost smoking. Add chopped onion and cook, stirring occasionally, until beginning to brown, about 10 minutes.
Add thyme and sliced sausage and cook, stirring occasionally until beginning to brown, about 5 minutes.
Add chili flakes and garlic and cook, while stirring, until fragrant, about 1 minute.
Deglaze the pan with chicken stock, scraping up browned bits from bottom of pan.
Add diced tomatoes and tomato sauce, stirring to combine well. Add oregano, spinach, and balsamic vinegar and bring to a boil.
When pasta is finished cooking, drain well and place into pan with tomato sauce. Toss and remove from heat. Let cool slightly, mix well, plate and garnish.
Serve immediately.

submitted by Misty Shawcroft

Pork Carnitas

2010-10-01T10:49:00.000-06:00

2 - 4 pounds pork roast

1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, cheese, lettuce

1. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into a crock-pot OR slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
2. Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork.
3. Shred meat fully and serve on warmed corn tortillas with desired toppings.
4. 6 servings

submitted by Misty Shawcroft

Spinach Lasgna Rolls

2010-10-01T10:48:00.000-06:00

9 lasagna noodles, cooked

10 oz frozen chopped spinach, thawed and completely drained
4 teaspoons olive oil
1/2 cup finely chopped, onion
4 garlic cloves, minced
15 oz container of ricotta cheese
1/2 cup grated Parmesan cheese
1 1/2 cups shredded Mozzarella cheese
1 egg
salt and pepper
24 oz Marinara Sauce (I like to use the brand Classico- Tomato Basil)

1. Preheat oven to 350. Spread about 1 cup sauce on the bottom of a 9 x 12 baking dish.
2. Combine spinach, ricotta, Parmesan, Mozzarella, egg, salt and pepper in a medium bowl.
3. In a small sauce pan heat the oil and cook onion for about 5 minutes, add garlic and cook for 1 minute. Mix the cooked onions and garlic with the spinach and cheese mixture.
4. Place a piece of wax paper or foil on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over all the noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
5. Spread marinara sauce over the noodles in the baking dish and top each one with remaining mozzarella cheese. Tightly place foil over baking dish and bake for 40 minutes, or until cheese melts.
6. Makes 9 rolls.

submitted by Misty Shawcroft

Chicken Lettuce Wraps-

2010-10-01T10:46:00.000-06:00

3-4 chicken breasts

1 can of water chestnuts, diced small
3-4 Tablespoons of Kikkoman's teriyaki marinade and sauce

Cook the chicken and shred with a fork when cooked through.
1. Add water chestnuts and onions, vegetables, or whatever else you might like. (We've done broccoli or carrots and it was good.)
2. Add enough teriyaki sauce to cover the chicken and leave a little extra juice. You can also season your chicken as it cooks.
3. Feel free to experiment with different spices and flavors. If you want it to be sweeter try putting in a little bit of honey.
4. Serve over rice on a lettuce leaf. Enjoy!

submitted by Kristy Southwick

Tomato Basil Pizza

2010-10-01T10:44:00.000-06:00

2 cups mozzarella cheese, grated

½ cup parmesan cheese, grated
2 TBSP basil
2/3 cup mayo
2 garlic gloves, chopped or pressed
4-6 tomatoes, thinly sliced
Pizza crust

1. Mix everything but tomatoes and spread mixture on crust.
2. Spread tomatoes on top.
3. Bake at 400 degrees for 10-12 minutes.

submitted by Kristy Southwick

Sweet Potato Casserole

2010-10-01T10:42:00.000-06:00

4-5 large yams peeled and boiled (you can also use canned yams) Mash them then add:

2 eggs well beaten
1/2 cup cream
1/4 cup butter
3/4 cup sugar
1 tsp vanilla
1/4 tsp nutmeg

Mix all and spread into a 2 1/2 quart casserole dish.

Topping:
1/4 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Mix together and sprinkle evenly over yams
Bake at 350 degrees for 30-40 minutes until topping is light brown

submitted by Jill Barton

Cornbread & Honeybutter

2010-10-01T10:41:00.000-06:00

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

1. Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny -don't be alarmed!).
2. Bake in an 8 inch square pan at 350 degrees for 35 minutes.
3. You can double in a 9 by 13 pan

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

1. Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

submitted by Misty Shawcroft

Ribbon Pumpkin Bread

2010-10-01T10:36:00.001-06:00

Filling:
6 ounces reduced-fat cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
2 egg whites

Batter:
1 cup canned pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 tablespoon canola oil
1 2/3 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup chopped walnuts [optional]

Combine cream cheese, sugar, flour and 2 egg whites in a bowl; set aside.
In a mixing bowl, beat the pumpkin, applesauce, 1 egg, 2 egg whites and oil.
Combine the flour, sugar, baking soda, salt, cinnamon and cloves together and add to pumpkin mixture. If desired, stir in walnuts.
Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray.
Spread filling in each loaf pan, then top with remaining batter.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

submitted by Chelsey Jones

Apple Spinach Salad

2010-10-01T10:33:00.001-06:00

1 bag spinach

1 bag romain lettuce
sugar coated walnuts
4 fuji apples
feta cheese
1 sm. Bag craisins
cooked bacon
mushrooms, sliced

Dressing:
1/2 cup sugar
2/3 cup olive oil
pinch of salt
6 tbs red wine vinegar
1/2 sm. Red onion grated

submitted by Cassie Mark

Eggnog

2010-10-01T10:31:00.000-06:00

1 gallon milk or 1 quart whole milk and 1 quart heavy cream

2 ½-3 cups sugar
4-6 eggs separated
Vanilla- to taste
Sprinkle with nutmeg or pumpkin pie spice

1. In a large pot combine milk and sugar. Bring to a boil stirring constantly.
2. Temper egg yolks before adding to milk mix.
3. Cook while beating egg whites until fluffy and stiff.
4. Fold in egg whites. Remove from heat and cool.
5. Add vanilla and nutmeg.

submitted by Tiffany Fletcher

Hot Orange Drink

2010-10-01T10:30:00.000-06:00

Bring to a boil:

1 tsp cloves
2 sticks cinnamon (i usually add extra)
5 qts water

Simmer for 30 minutes
remove spices and add:

3 cups sugar
1 small can orange juice
6 oz lemon juice

submitted by Tasha Childs

Mix’n Match party cheese ball

2010-10-01T09:48:00.000-06:00

2 pkg cream cheese, softened

1 pkg shredded sharp cheddar cheese
2 tsp Worcestershire sauce
4 slices bacon, cooked, crumbled
1 cup chopped mixed nuts

1. Mix all ingredients except nuts and crackers; cover. Refrigerate 1 hour.
2. Shape into ball and roll in nuts. Serve with crackers.

submitted by Celeste Beck

Tortellini Sausage Soup

2010-10-01T09:47:00.001-06:00

1 lbs. Italian sausage (turkey Italian sausage works great)

4 cloves pressed garlic
1 onion, diced
1/2 cup water
2 cans chicken broth
1/2 c. apple cider
1 16 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 cup sliced carrots
1 tsp dried basil
1 tsp dried oregano
2 medium zucchini, grated
8-10 oz. pkg. Cheese tortellini ( I usually double this)
2 T. dried parsley
1. Begin cooking sausage over medium heat, stirring frequently. If your sausage is fatty, you’ll want to drain. Chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked.
2. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano and basil. Cover and simmer for 1/2 hour.
3. Add parsley and zucchini and simmer for another 15 minutes or so.
4. Add the tortellini and cook until tender, and then serve with bread and freshly grated parmesan.

submitted by Karen Mortensen

Spicy Chicken Stew

2010-10-01T09:45:00.000-06:00

1/2 cup chopped onion

1 green pepper, chopped
2-3 T. butter or margarine, sauté these until tender
3 cans chicken broth
2 cans cream of chicken soup
1/2 cup medium picante sauce
1 tsp. Cumin
1/4 tsp cinnamon
salt and pepper to taste
3 chicken breasts, cooked and cut up or shredded.

1. Cook all soup ingredients until smooth and creamy looking.
2. To serve: crush tortilla chips in the bottom of the soup bowl, pour soup over chips. Top with sour cream, shredded cheese, avacados, chopped green onions, chopped tomatoes, and olives. This is a delicious dinner.

submitted by Brooks Wynn

Garden Vegetable Soup with Grilled Chicken

2010-10-01T09:39:00.000-06:00

-2-3 cups of vegetable or multicolored rotini pasta

-1 tsp extra virgin olive oil
-3/4 cup of chopped red onion
-2 gloves minced garlic
-1 tsp chopped fresh oregano OR 1/4 tsp dried oregano
-4 -5 cups of reduced sodium chicken broth
-1 can (14 1/2 oz) diced tomatoes, drained
-1/2 cup chopped carrots (I use baby carrots)
-2 chicken breasts grilled, chopped
-1/2 cup chopped fresh basil

1. Prepare pasta per package directions.
2. Meanwhile, in a medium saucepan over medium, add oil then onion, garlic,
and oregano. Cook, stirring often, until onions and garlic are tender, about 7 minutes.
3. Add broth, and bring mixture to a boil.
4. Add tomatoes and carrots. Lower heat and simmer until vegetables are tender, about 15 minutes.
5. Stir in chicken and pasta. Simmer to heat chicken through, about 2 minutes. Stir in basil. Season with salt and pepper to taste. Makes 4 servings.

submitted by Misty Shawcroft

Cheesy Potato and Corn Chowder

2010-10-01T09:37:00.000-06:00

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded cheese

1. In large saucepan, melt margarine over medium high heat. Add celery and onion and cook and stir until tender, about 5 minutes.
Add chicken broth and bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chilies; return to boiling.
In a bowl, dissolve gravy mix in milk according to package directions; stir into boiling mixture.
Add cheese; cook and stir over low heat until cheese is melted.

submitted by Chelsey Jones

Butternut Squash Soup

2010-10-01T09:35:00.000-06:00

**Since squash are not all a uniform size it is difficult to make a precise recipe. But, don't worry! I've never had it turn out bad! It's hard to mess it up. :)

1 medium or large butternut squash
8-12 garlic cloves (optional but yummy)
1 sweet apple (such as gala, pink lady or fuji)
olive oil
herbes de provence
salt
pepper
6-8 cups chicken stock or broth
sour cream for topping
1. Using a good vegetable peeler, peel the squash. With good knife, cut off top and bottom to remove stem. Cut squash in half top to bottom and remove seeds with spoon. Cut into 1 1/2" cubes.
Cut apple into similar size cubes (I leave the peel on).
Peel garlic and toss squash, apples, and garlic in very large bowl with enough olive oil to coat. Add herbes de provence and salt & pepper (you can be generous with the herbs!) and toss.
Place on rimmed baking sheets and cover with foil. Place in 375 degree oven for 45-60 minutes or until squash is very tender.
When the squash is almost done, place a large soup pot over medium-low heat with chicken broth/stock and begin heating (this way your soup will stay warm when it's pureed).
Remove squash from oven and be careful when removing foil because a lot of steam will escape! Scoop squash into pot with broth/stock and blend with immersion blender to desired consistency adding salt and pepper as needed. If you don't have an immersion blender you will want to heat your broth in a smaller saucepan and blend the squash with the broth in batches in your normal blender pouring it into your soup pot as you go.
Ladle into bowls and top with a dollop of sour cream. YUM!
*I like to add a little coconut milk with my broth

Cauliflower Soup

2010-10-01T09:30:00.000-06:00

1 Medium head of cauliflower broken into florets

Matchstick Carrots( Equal to 1 shredded medium carrot)
1/4 Cup Chopped Celery
2-1/2 Cup Water
2 tsp chicken bouillon granules
3 TBS Butter
3/4 tsp salt
1/8 tsp pepper
2 Cups milk (I prefer 2% or whole it makes it creamier)
1 Cup shredded cheddar cheese
1. In large saucepan combine water, bouillon, cauliflower, carrots, celery, Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or just until tender if you cook for too long the cauliflower will get mushy. DO NOT DRAIN.
2. In another large saucepan, melt butter then stir in flour salt and pepper until a smooth paste. Gradually add milk. Bring to a boil over medium heat, cook and stir until milk has thickened.
3. Turn heat down and stir in the cheese until melted. Once cheese is melted in the milk add the milk mixture to the pan of cauliflower.
4. Simmer for a short time. ENJOY!!!

submitted by Christina Lynch

Mexican Chicken Corn Chowder

2010-10-01T09:27:00.000-06:00

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese (I used Cheddar)
1 (15 ounce) can black beans, drained & rinsed
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)

1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

submitted by Veda Maples

Creamy White Chili

2010-10-01T09:24:00.001-06:00

1 lb boneless, skinless chicken breasts cut into 1/2 inch pieces

1 medium onion, chopped
1 ½ tsp garlic powder
1 TBSP vegetable oil
2 cans (15 oz) Great Northern beans, drained & rinsed
1 can (15 oz) white beans, drained
2 cans (4 oz) chopped green chilies
1 can (14 oz) chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream
½ cup whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.
Add beans, chilies, broth and seasonings.
Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Remove from heat, stir in sour cream and cream.
Serve immediately.
**chicken can be substituted with lean turkey polka kielbasa sausage
**you can use any combo of white beans (white beans, white kidney beans, or great northern beans)
submitted by Heather Harper

Corn Chowder

2010-10-01T09:21:00.002-06:00

5 slices bacon
1 medium onion, diced
2 medium potatoes
Water
2 cups milk
1 can creamed corn (17 oz)
1 cup white sauce
Dash of pepper
1 tsp salt
1 TBSP butter

Fry bacon until crisp, crumble.
Sauté onions in bacon grease.
Add potatoes (diced) and enough water to cover. Cook over medium heat 10-15 minutes.
Combine milk and white sauce in pan. Cook until thick. Stir in corn, salt, and pepper. Add to potato mixture and heat thoroughly.
To serve top each serving with crumbled bacon and butter.
Serves 6.

submitted by Leslie Small

Apple Cider Punch

2010-09-01T17:35:00.005-06:00

Ingredients:

6 cups apple cider

2 cups orange juice, cranberry-raspberry juice, or orange-mango juice

1/2 cup lemon juice

1 750-ml bottle sparkling white grape juice

Directions

In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice. Serve immediately.

Ritz Salad

2010-06-10T10:28:00.003-06:00

I made this for a BBQ last night and a few people asked for the recipe. It's so simple and pretty dang tasty so here you go:

Crust (x's 2...it's goes on top and bottom)

2 sleeves of Ritz crackers
2 sticks of butter
1/4 cup powdered sugar (x's 2)

Melt 1 stick of butter in microwave and add 1 sleeve crushed Ritz crackers and then mix in 1/4 cup powdered sugar. Place in 9X13 pan

Middle:

1 can sweetened condensed milk
1 large tub Cool Whip
1/2 cup frozen raspberry lemonade concentrate (I thawed my in the fridge the day before)

Top Crust:

(same as bottom crust) Put on top and place in fridge for atleast an hour before serving.

Carmel Scone Syrup

2010-06-08T07:55:00.002-06:00

1 cup butter
1 cup milk
2 cups sugar
2 TBSP corn syrup
1 tsp vanilla
1 tsp soda

In a medium sauce pan over medium to medium high heat, mix the first four ingredients together and bring to a gentle boil. Reduce heat and boil gently for about 5 minutes, stirring constantly. Remove from heat and add vanilla and soda.

Serve with butter with your favorite scone recipe.

We had this after a baby blessing we went to on Sunday. It was so good. They also had some cinnamon and sugar mixed together to sprinkle over it too. It was so good that I had to share the recipe. They used the Honeyville Farm scone mix and it was to die for.

Basil Pork Chops

2010-03-12T14:21:00.003-07:00

Okay, this one is our very most favorite pork chop recipe. I use the loin center cut but not sure that matters. I also double the recipe for my family.

1/4 cup packed brown sugar
1 1/2 tsp dried basil
1/2 tsp salt
1/2 tsp chili powder
2 TBSP oil (I use olive) -- divided (1 TBSP for cooking, 1 TBSP for the rub)
4 pork chops 1/2 inch thickness (if yours are thinner you can cut the time down?)

Mix ingredients together to form a rub. Put on both sides of pork chops. Fry in remaining oil for 7-8 minutes per side. YUM! We have made this for guests a few times and everyone loves them.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

One of our old neighbors use to make this...
1 1/4 cup water
1 package of onion soup mix
pork chops

Place pork chops in baking dish and cover with water/soup mixture. Bake at 325 for about one hour.
This was tasty and my kids love it but the sodium is too high for me so we don't make this one very often.

Help wanted...

2010-03-12T11:08:00.002-07:00

does anyone have any good pork chop recipes?

Chewy Soft Pretzels

2010-02-09T20:19:00.002-07:00

Recipe and picture from mykitchencafe.blogspot.com

These were so good I couldn't stop eating them!

Makes 8 pretzels

Dough:

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

7/8 to 1 cup (7 to 8 ounces) warm water*

Topping:1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes.

While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Zuppa Tuscana

2010-02-02T19:42:00.004-07:00

Zuppa Tuscana
1 pound Italian sausage
2 large sliced potatoes
1 large chopped onion
3 cloves minced garlic
2 cups chopped kale (or spinach)
2 cans chicken broth (or 2 bullion cubes)
1 quart water
1 cup heavy cream (or 1 can evaporated milk)
1/4 tsp red pepper (optional)
1/2 can Bacon Bits or bacon (optional)

Cook sausage. Place onions, potatoes, chicken broth,
water, garlic in pot, and cook on medium heat until
potatoes are done. Add sausage, bacon, salt, and
pepper to taste, and simmer for another 10 minutes.
Turn to low heat, add kale and cream. Heat through
and serve.

We had this tonight and it was delicious!
Sorry my picture isn't prettier!

"Award winning" Burger

2010-01-22T14:56:00.002-07:00

KRISPY KREME BURGER

NOTE: this is not for anyone who is counting calories or is prone to heart burn!!

4 Krispy Kreme Donuts
1 lb Ground Beef
8 slices of center cut bacon
4 slices Sharp Cheddar Cheese

Mix ground beef with salt, pepper, some worcestershire sauce (1 tbsp). Form into 4 patties. Grill hamburgers on whatever grill you want (we used our electric skillet). Cook bacon. Slice Krispy Kremes in half and place (non glazed) side on grill and cook for 1-2 mins. Place cheese on burger to melt right before serving. Place cheeseburger and 2 slices of bacon on grilled donut and enjoy!

*my family had a burger contest last Halloween and this was the one I entered. You might think it sounds gross but it won 1st place (out of 12 burgers)! I actually saw it on the show "Man vs Food" and copied him. It was actually really good! Try it if you dare :)

Chicken Pomodoro

2010-01-20T13:01:00.002-07:00

I tried this the other night and we loved it. I added extra red pepper flakes (accidentally) and it was so good with extra spice. And I served over penne pasta, which we loved. It was in the magazine under thirty minute suppers, and it really was fast.

From: Cook's Country

4 boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt and pepper
3 Tbs. olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 tsp. dried oregano
¼ tsp. red pepper flakes
1-14 oz. can diced tomatoes
1/3 C. heavy cream
¼ C. finely chopped fresh basil

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbs. oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
2. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ tsp. salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
3. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice, polenta, or pasta.

LOW FAT Bean, Bacon and Rice Quesadilla

2010-01-07T20:46:00.004-07:00

I made up this recipe tonight using stuff I had in my fridge and we all decided it was a keeper! The best part is, it's low fat and delicious!

4-5 slices turkey bacon (chopped and cooked)
1 can pinto beans
1 packet Goya Sazon seasoning packet
dash of lemon pepper
2 limes
cilantro
1 pouch 90 second minute rice (chicken flavored)
shredded cheddar cheese
tortillas

Added toppings:

chopped avocado
lettuce
sour cream
cilantro ranch dressing
tomatoes

Directions:

Drain beans and cook over medium heat with Goya seasoning packet and a dash of lemon pepper. While beans are heating up, cook your 90 second rice in the packet in the microwave and then add the hot rice to the beans. Chop a handful of cilantro and add to bean/rice mixture and squeeze two limes into the bean mixture as well.

Take two tortillas and layer shredded cheese, bean/rice mixture and cooked bacon and top with second tortilla. I grilled my quesadilla on my George Foreman grill and it was great. You could also cook them on the stove with a frying pan and a little oil. We served ours with a green salad with avocado, cheese, tomatoes and cilantro ranch dressing (the home-made Cafe Rio kind) and they went really good together.

Homemade Frosties and Lasagna Rolls

2010-01-07T15:01:00.004-07:00

Homemade Frosties-the kind from Wendy's
1 1/2 cups ICE water- really cold
1 1/2 cups non fat dry milk
2/3 cups sugar
1/2 cup unsweetened cocoa
2-3 cups ice cubes
2 TBSP oil
Blend in a blender for a few minutes. Until you think it is the right consistency.

Makes 4 shakes.

My sister emailed this to me and we tried it. They really taste just like the Frosties from Wendy's. Except me and her had to add more ice to them than what the recipe called for.

Lasagna Rolls

9 lasagna noodles, cooked and cooled
1 jar of your favorite spaghetti sauce
Filling:
1 large container of cottage cheese
1 egg
1/4 cup Parmesan cheese
1 tablespoon parsley flakes
1/8 teaspoon black pepper
1 teaspoon garlic salt
1/2 cup frozen spinach (optional)
3 cups shredded mozzarella cheese, divided

In a 9x13 baking dish, pour 1/2 of the jar of spaghetti sauce.
Mix together all ingredients of the filling except for one cup mozzarella cheese.
Place one lasagna noodle on a cutting board and spread with filling the entire length of the noodle.
Roll up like a sleeping bag and lay in the pan.
Continue until all nine noodles are rolled. Top with remaining sauce and mozzarella cheese.
Bake 350 degrees for 30-40 minutes.

Freezing Directions:
Slightly undercook the noddles. Place in a disposable aluminum pan and cover with plastic wrap and then foil. If you prepare from frozen. cover the first half of baking.

I got this off of Stuio 5 a few months back and am just getting around to trying them. But they are so good and fast to make. I make them without the spinach and they are still good. You will want to make these.

Tomato Basil Pizza

2009-09-15T10:05:00.003-06:00

This is a great recipe for all those summer tomatoes. It's also great for luncheons or a quick and easy dinner.

2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
2 Tbl basil
2/3 cup mayo
2 garlic cloves (chopped or pressed)
4-6 tomatoes (thinly sliced)
pizza crust

Mix everything but tomatoes and spread mixture on crust. Spread tomatoes on top.
Bake 400' for 10-12 minutes.

Chocolate Eclair Cake

2009-09-02T17:21:00.005-06:00

Chocolate Eclair Cake by Allrecipies.com

This is a yummy dessert that my husband made the other night (he almost never cooks), so that tells you just how easy it is...you just have to remember to make it the night before so it can refrigerate for 12 hours.

Prep Time: 20 Minutes Ready in: 12 hours

2 (16 oz) pkgs graham crackers, ground up

2 (3.5 oz) pkgs instant vanilla pudding mix

4 cups milk

16 oz frozen whipped topping, thawed

1 (16 oz) pkg prepared chocolate frosting

Line the bottom of a 9x13 inch baking pan with crumbled up graham crackers.

In a large bowl, combine the vanilla pudding mixes with 4 cups milk according to directions on box. Fold in the whipped topping.

Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.

Cook the container of prepared chocolate frosting uncovered in the microwave on half power for 1 minute and then pour over the top of the cake.

**Refrigerate for at least 12 hours before serving. Yummy!

More Zucchini Ideas!

2009-08-28T08:45:00.003-06:00

Here are two more tried-and-true desserts you can make if you have zucchini coming out of your ears! (Or even if you don't, these are really yummy! You should try them anyway!) But sorry, they aren't as healthy as the last few recipes! :)

Zucchini Pie

This tastes just like apple pie – trust us! My husband took one of these pies to work to share. He didn't say anything, just set it out for people to eat. All day long people came into his office to say thank you for the great apple pie. Nobody noticed it wasn't apple! It’s a great way to use zucchini!

§ 4 c. zucchini, peeled and chunked

§ 1 1/3 c. sugar

§ 2 T. minute tapioca

§ 2 tsp. cornstarch

§ 1/2 tsp. salt

§ 2 tsp. cinnamon

§ 1/4 tsp. nutmeg

§ 1/4 c. lemon juice

§ 1 recipe for a pie crust

§ 2 tsp. butter, melted

In a bowl stir all ingredients together except melted butter and piecrust; set aside. Roll out half the piecrust dough and place in a greased 9 – inch pie plate. Place filling over crust. Roll out remaining dough and place atop filling. Pinch piecrust edges together; vent top crust to allow steam and juices to escape. Brush with melted butter. Bake at 400 degrees for about 40 minutes or until browned. (I place foil loosely around the edges of the crust to prevent over-browning.)

This next cake is very, very moist! Yummy!

Zucchini Chocolate Cake

§ 1 c. vegetable oil

§ 2 c. sugar

§ 3 eggs

§ 2 1/2 c. flour

§ 1/2 tsp. salt

§ 1 tsp. baking soda

§ 1/4 tsp. baking powder

§ 1/2 c. milk

§ 3 (1-oz.) squares unsweetened baking chocolate

§ 1 T. vanilla

§ 2 c. grated zucchini

In a large bowl combine sugar, oil, and eggs. Add in dry ingredients. Add milk and continue to mix well. Melt baking chocolate in the microwave for 20-second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake in a greased 9x13-baking dish at 350 degrees for about 25 minutes. Cool and frost with Chocolate Butter Frosting.

Chocolate Butter Frosting

§ 1/2 c. butter

§ 1/3 c. milk

§ 2 (1-oz.) squared unsweetened baking chocolate

§ 3 1/2 c. powdered sugar

§ 1 tsp. vanilla

Melt the baking chocolate squares in the microwave. In a medium saucepan, bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.

Fruit Ice Cream

2009-08-27T22:24:00.003-06:00

This is a great recipe and it is very healthy!

Mix: 2 1/2 c. sugar
1/2 pint whipping cream(1 cup)
4 c. milk(I usually use skim)
1 can evaporated milk
Beat all together, then add juice from 3 lemons and 3 oranges
(Yes, it is still great with lemon juice concentrate and regular oj. I usually do about 1/3 c. lemon juice and 2/3 c. oj)

This is the great part, choose your combo of fruit and add. Usually about4 cups of fruit.

My favorite is raspberry(a bag, unfrozen), peach( a couple), banana(1 or 2)
Strawberry peach is awesome.
When using strawberries, puree(chunky), otherwise it will taste like plain ice cream with frozen chunks of berries. Mix and match and be creative.

Freeze in an ice cream maker.

Crustless Zucchini Pie

2009-08-27T22:09:00.003-06:00

1/4 c. butter
4 c. zucchini, thinly sliced
1 med. onion, chopped
2 T. fresh parsley, 2 t. dried parsley
1/2 t. salt
1/2 t. pepper
1/2 t. italian seasoning
1/2 t. garlic powder
3 eggs, beaten
2 cups grated mozzarella cheese
1/4 c. grated parmesan cheese

Preheat oven to 375. In a large skillet, melt butter. Add zucchini and onion and cook and stir for 8-10 min, or until soft. Add spices. In a small bowl combine eggs and mozzarella, then stir in zucchini and onions. Pour into greased 10-in pie plate. Sprinkle parmesan cheese over the top. Bake for 20 min. or until set. Serves 4 to 6.

My kids even like this and it is a great way to use up zucchini.

The Essential Food Storage Cookbook - Tami Girsberger

Healthy snacks...

2009-08-26T20:11:00.004-06:00

When I am nursing I tend to be extra-hungry so I've been trying to get creative with my snacks so that I don't put even more extra weight on my already too-heavy body! Here are a few options:

Toast half of a whole-grain english muffin (if you can find "sprouted" whole-grain english muffins they're even better for you!) spread with 1-2 tsp part-skim ricotta. Drizzle with 1 tsp honey and top with fresh fruit of choice (I love it with berries or peaches).

Spread 1tsp natural peanut butter (or other nut butter) on a rice cake (look for brown rice cakes, popped corn cakes, or even soy cakes)

Smoothies with spinach, chia seed gel, carrots and frozen fruit (if you're curious about the seeds, call me and I'll give you the healthy scoop! They're sooo good for you!)

Low-fat yogurt with granola and fresh berries

A small handful of nuts and a small handful of dried fruit (preferably dried without sugar all over it!)

A few pita chips (you can make your own) with some guacamame

Apple slices with nut butter (I love almond butter with apples)

Shredded carrot stirred into some soft nuefchatel cheese (same as 1/3-less-fat cream cheese) and spread on a whole-grain cracker or bread

*Now if everyone would stop bringing me yummy treats, I might make some progress! :)

p.s. what do you like to snack on?

LIGHT Turkey Sausage and Pepper Penne Pasta

2009-08-23T20:54:00.002-06:00

I had to come up with a low fat/low calorie version of Sausage and Pepper Pasta since it's one of Jim's favorite meals and the original version is not so healthy.

1 Jennie O Smoked Turkey Sausage, sliced (it looks like a horse shoe before you cut it)
2 Peppers chopped ( I like a yellow and Red one)
1 small onion chopped
Barilla Plus Penne Pasta
1 Cup Skim Mozzarella Shredded Cheese
1 Hunts Traditional canned Spaghetti Sauce (it's pretty light for spaghetti sauce)
1 TBSP chopped garlic
crushed red pepper (to taste...alittle goes a long way)

Start cooking the Penne Pasta until al dente.

Heat a TBSP of Olive Oil in large skillet over medium heat. Add the chopped onion and peppers (I added some salt and pepper to the peppers and onions at this point). Cook for about 5 mins then add the sliced turkey sausage (it's already cooked so you don't have to worry about that) Cook for about 5 more minutes then add the spaghetti sauce, garlic and red pepper. Let that simmer for atleast 5 minutes and then add the drained Penne Pasta. Mix together and add the mozzarella cheese.

I experimented with this tonight and it turned out really good. It's so much healthier than the other way I used to make it so I was pretty happy with myself :)

Dad's Buttermilk Pancakes

2009-07-20T22:20:00.003-06:00

A group of us spent the weekend in Bryce Canyon while eight amazing people ran the 1/2 marathon. Rick and I were in charge of Breakfast one morning and this is what we made. I grew up on these Pancakes and my Dad made them almost every Saturday morning. They have made me kind of a pancake snob because they are so yummy. I served them with Misty's Nauvoo Syrup she just posted. She gave me the recipe a while ago and it is amazing. Thanks Misty!

1 cup flour
1 1/2 cups Buttermilk
2 eggs
3 Tbsp. oil
1 Tbsp. sugar
1 tsp. Soda
1/2 tsp. Salt

Blend well and pour individually onto a non-stick greased griddle. Turn when bubbles begin to pop. (Golden Brown)
Makes 12-16 Pancakes (If you were there this weekend, I tripled the recipe)

Orange Waffles

2009-07-20T14:25:00.003-06:00

Worldwide Ward Cookbook

6 eggs, separated
1/2 tsp. salt
6 oz. orange juice concentrate, thawed (I use a full 12 oz. can)
1/2 c. butter, melted
1/4 c. sugar
3 3/4 c. flour (a little more if you use more OJ)
3 c. milk

In one bowl beat egg whites until stiff peaks form. In a seperate bowl, mix egg yolks, salt, orange juice, butter, and sugar. Beat until smooth. Alternate adding flour and milk. Fold egg whites into batter. Bake in waffle iron.

We top them with strawberries and Nauvoo syrup.

Nauvoo Syrup

2009-07-20T14:20:00.003-06:00

1 cup butter
2 cups sugar
1 cup buttermilk
Bring to a boil, remove from heat and add:
1 tsp. baking soda
1 tsp. vanilla

Note: I always use a much larger pot-it foams and makes a huge mess if it boils over.

This recipe makes quite a bit. I usually cut it in half or if I make the whole batch put it in the fridge and reheat it a few times and it is just fine.

Cold Oatmeal

2009-07-05T10:14:00.003-06:00

This recipe sounds a little weird, but it is so yummy! I do have to admit, the first time I had it I wasn't very excited. But it has totally grown on me and I love it. My kids LOVE it! They ask for it almost every morning for breakfast, plus for snacks during the day.

1 1/2 C. quick oats
1/2 C. old fashioned oats
1/4 C. brown sugar
1 tsp. cinnamon
1/4 C. raisins (optional)

Mix all ingredients and put in sealed container in the fridge overnight. Serve with bananas, pecans, blueberries, strawberries, raspberries, craisins, applesauce...whatever you have on hand, on top. My favorite is bananas and pecans. Also, I have done equal parts old fashioned and quick oats and it still works just fine. All old fashioned oats works, but it's not quite as good.

Oreo Truffles

2009-06-30T10:57:00.002-06:00

I know I have given a lot of you this recipe already but I thought I would add it just incase more people want to partake in the goodness of Oreo Truffles...SO GOOD!!

1 package Oreo cookies

1(8 oz) block of softened cream cheese

1 tub of Dolci or Bakers melting white chocolate

Blend package of Oreo's in food processor to make into a fine powder (looks like dirt). Add softened cream cheese to oreo's and blend with a fork until it makes a sticky dough. Roll into quarter size balls and place on wax paper (makes about 25). Put the oreo balls into the freezer for atleast 20 minutes before dipping them in the melted white chocolate. The chocolate will harder in about 15 minutes. Keep in fridge (we like to keep ours in the freezer)

ENJOY!

Herb Class Recipes

2009-05-29T11:26:00.001-06:00

Helpful Herb Hints
· Fresh herbs may be used to replace dried herbs in any recipe. Remember to 3X the amount i.e.: 1 teaspoon dried = 3 teaspoons fresh.
· Don't be afraid to try adding herbs to whatever you're preparing, experimenting is the best way to learn how to use them.
· Add some fresh thyme or rosemary to your chicken as you grill or sauté it.
· Chop some herbs to add to your green salad.
· Stir some fresh basil into your jarred pasta sauce.
· If you have tomatoes in your garden, dice a few and sauté with a clove of garlic in some olive oil (or basil oil) until falling apart. Toss with hot, cooked pasta, fresh chopped basil and some freshly grated pecorino Romano or Parmesan cheese; we eat this once a week at least in the summer - SOOO YUMMY! You can also add grilled chicken if you want protein.
· Try adding some chopped mint to your fresh berries. Great with fresh squeezed lemon and lime juice and some citrus zest too!
· At the end of the season, hang your herbs upside-down in bunches to dry them. You can then refill your spice jars!
· Place paper sacks over hanging herbs and gently shake to harvest seeds.

Parsley & Chive Butter Linda Maloy
2 tbsp chopped parsley
1 tbsp chopped chives
2 sticks butter, slightly softened
juice of 1 lemon
salt & pepper

1. Beat the herbs into the butter and then add the lemon juice add
season. Mix until smooth.
2. chill before serving. Shape in a mold id desired. Store in a cool
place, or freeze in an ice-cube tray for handy portions.

Slow-roasted tomato salad with basil Amie Léporé
*makes a great appetizer, side salad, or even lunch!
6 ripe tomatoes, halved
1 Tbs. Olive oil
12 oz mozzarella cheese (preferably buffalo or fresh mozzarella)
a few sprigs of basil
1 recipe basil oil (see above)
balsamic vinegar
baby salad greens
salt and pepper

Put the halved tomatoes in a small roasting pan in a single layer. Sprinkle with the olive oil and season liberally with salt and pepper. Roast in a heated oven at 300° for 3 hours until shrunken and glossy. Let cool.

Just before serving, tear the mozzarella into small pieces and arrange on a large plate. Add the tomato halves, then sprinkle the basil leaves over the tomatoes and cheese. Trickle a generous amount of the basil oil and a little vinegar over the salad. Season to taste with salt and pepper, and serve the salad topped with baby greens.

Green Mayonnaise Linda Maloy
Use any combination of the following herbs: Garlic, Leon balm, lovage,
salad burnet, tarragon, thyme
1 egg yolk
1 C olive oil
1 tbsp wine vinegar
2 tbsp chopped parsley
1 tbsp mixed herbs, chopped

1. Beat the egg yolk for a minute or so, then start adding the oil,
drop by drop, beating continuously.
2. When over half of the oil has bee added and the mixture has started
to thicken, beat in the vinegar.
3. Add more oil drop by drop until it thickens again, then slowly pour
in the rest. (If the mixture refuses to thicken or curdles, break a
fresh egg yolk into a clean basin and slowly stir into the first mixture.)
4. Stir in the chopped herbs.

Lemony Orzo Amie Léporé
Ingredients:
1 cup uncooked orzo (rice-shaped pasta) 1 1/3 cups diced zucchini 1/3 cup diced red onion 1 cup diced tomato 1/3 cup (1 1/2 ounces) crumbled feta cheese black olives, sliced, optional
Dressing:
1/3 cup minced fresh parsley 3 tablespoons fresh lemon juice 1 tablespoon minced fresh or 1 teaspoon dried basil 1 tablespoon olive oil 2 teaspoons minced fresh mint 1/2 teaspoon salt 1/4 teaspoon black pepper Preparation: Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine dressing ingredients in separate bowl or salad shaker; stir well with a whisk (or shake in shaker). Stir into orzo mixture just before serving; add tomato and cheese, tossing gently to coat. Serve at room temperature or slightly chilled (do not allow to chill for more than an hour as the dressing will begin to soak into the pasta and it will loose some flavor). Serves 6

Herb butter Amie Léporé
Great with crusty breads, or use when cooking fish or chicken
1 stick butter, softened
2-3 Tbs. Chopped herbs of your choice (chives are great with a little pepper)
Put the butter, and herbs in a bowl and beat them until evenly green. Pat into a roll, cover with plastic and chill until needed.
*Can also add 1-2 Tbs. Fresh lemon zest for lemon-herb butter.
Makes about ½ cup

Mixed herb dressing Amie Léporé
Try different combinations of the herbs listed for different flavors of dressing!
2 Tbs. chopped mixed herbs: basil, chevril, chives, parsley, and/or mint
½ cup extra virgin olive oil
1 Tbs. balsamic vinegar
1 Tbs. Dijon mustard
1 garlic clove, lightly crushed
salt and pepper
Vigorously whisk the chopped herbs into the olive oil. Beat in the vinegar and mustard. Season to taste, then add the garlic. Use at once or store in the refrigerator for up to 2 days. Return the dressing to room temperature before use. Makes 2/3 cup.

Basil Oil Amie Léporé
This is delicious drizzled over home-grown tomatoes! You can also use it in bruchetta.
¾ cup basil (could also use parsley for a different taste) leaves
1 ¼ cups extra virgin olive oil
pinch of salt
Place all ingredients in a food processor and blend to a vivid green paste. Infuse overnight (just leave on the counter, covered), then strain through cheesecloth. Use the oil as required or store it in the refrigerator (it will turn solid when cold, return to room temperature to use). Makes about 1 cup.

Rosemary, garlic, and pepper oil Amie Léporé
Try as a dip for focaccia or cibatta bread. Also, great with grilled pizza.
4 sprigs of rosemary
2 garlic cloves, sliced
1 Tbs. black peppercorns, lightly crushed
2 ½ cups extra virgin olive oil

Put the rosemary, garlic, and peppercorns into a small saucepan with the olive oil. Heat gently until just boiling and simmer for 1 minute. Let cool, then infuse overnight. The next day, strain the infused oil into a clean bottle and add a sprig of rosemary and a few whole black peppercorns for decoration. Makes about 2 ½ C.

Mint chocolate chip ice cream Amie Léporé
2 cups whole milk
1 ¼ cups heavy cream
4 large sprigs of mint
5 egg yolks
½ cup plus 2 Tbs. superfine sugar
3 squares semisweet chocolate cut into small dice
Put the milk, cream and mint sprigs in a saucepan and heat slowly to boiling point. Remove from heat and leave to infuse for 20 minutes. Return to boiling point.

Meanwhile, beat the egg yolks and sugar in a bowl. Stir in the hot milk mixture and return it to the pan. Stir over low heat until the custard is thick enough to coat the back of a wooden spoon. Do not let the mixture boil or it will curdle. Strain into a clean bowl and leave until cold.

Freeze in an ice cream maker according to manufacturer's directions. Add the chocolate just before the mixture freezes. Serve immediately or freeze until required. Serves 8.

Lasagna Amie Léporé
6 wide lasagna noodles
1-1 1/2 lbs. ground beef
1 1/2 tsp salt1 clove garlic, minced
2 1/2 Tbs. fresh basil, finely chopped (or 1 Tbs. dried)
1 tsp fresh oregano, finely chopped (or 1/2 tsp dried)
1 can diced tomatoes
1 15 oz. can plain tomato sauce
1 6 oz. can tomato paste
1 tsp sugar
3-4 cups shredded mozzarella
1 1/2-2 cups shredded cheddar

Ricotta filling:
1 egg
3 Tbs. fresh parsley, finely chopped (or 1 1/2 Tbs. dried)
1/2 tsp salt
1 small container ricotta Directions:
Brown meat with salt-drain grease; add garlic, basil, sugar, oregano, diced tomatoes, tomato paste and sauce. Simmer 30 min., stirring occasionally; cook noodles in salted water until tender; drain and rinse with cool water. In mixing bowl, combine ingredients for ricotta filling. Layer 3 noodles in 13x9" baking dish; spread with 1/2 of the ricotta filling, 1/2 of the meat sauce, 1/2 of both cheeses. Repeat; sprinkle top with freshly grated Parmesan or pecorino Romano cheese (I prefer the pecorino-it comes in a wedge at Costco and is reasonably priced. It also lasts quite a while!) Bake at 350 degrees about 20-30 minutes, until cheese is bubbly. Let stand 10 minutes before serving. Serves 8-10

Little Italy Chicken Pitas Amie Léporé
This one doesn't use the oven or the stove-top and it's my husbands favorite meal! Ingredients 2 tablespoons balsamic vinegar 1 1/2 tablespoons sun-dried tomato oil 1 tablespoon chopped drained oil-packed sun-dried tomatoes 1/4 teaspoon freshly ground black pepper 1 garlic clove, minced 4 cups shredded cooked chicken breast (I use a rotisserie chicken from Costco) 1 cup chopped tomato (about 1 medium) 1/2 cup (2 ounces) grated Asiago cheese (I actually use the Kirkland pecorino Romano) 1/4 cup thinly sliced fresh basil 6 (6-inch) pitas (I also get these at Costco for $1.99 per 10-they are the kind that fold like a taco) 3 cups mixed baby greens Preparation: Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita with 1/2 cup greens. Divide chicken mixture evenly among pitas. Yield 6 servings (serving size: 1 stuffed pita)

Little pizzas with herb oil Amie Léporé
1 cup white bread flour
1 tsp quick-rising active dry yeast
1 tsp salt
1 Tbs. extra virgin olive oil (or a flavored oil)
Herb topping:
2 large garlic cloves, sliced
leaves from 4 sprigs of rosemary
rosemary, garlic and pepper oil (see above)

Sift the flour into the bowl of a food mixer and stir in the yeast and salt. With the dough hook turning, slowly pour in the oil and about ½ cup warmest tap water, to form a slightly sticky dough.

Knead for 10 minutes. Shape the dough into a ball. Put it in a greased bowl, cover, cover with plastic wrap, and let rise for about an hour until the ball has doubled in size. Heat the oven to 450° and put a pizza stone or cookie sheet on the top shelf to heat.

Punch down the dough and divide it into 2 or 4 pieces. Put one piece on a floured surface and roll it out to form and thin, round crust. Mix the rosemary leaves and garlic with 6-8 Tbs. rosemary, garlic, and pepper oil and sprinkle a little of the mixture over the pizza crust.

Transfer the crust to the heated pizza stone or cookie sheet and bake for 10-12 minutes until puffed and golden. Sprinkle with a little extra rosemary, garlic, and pepper oil. Continue to roll out and cook the pizzas one at a time, eating them as you go!
If desired, sprinkle with a little cheese of your choice; makes 4 small or 2 large pizzas.

Greek Spaghetti with Chicken Amie Léporé
I adapted it from a similar recipe that I found online. The original had some harder to find ingredients and didn't list amounts for everything...here is my version:
2 Tbsp olive oil
1 diced onion
2 garlic cloves, diced
2 cans of diced tomatoes with liquid
1 1/2 cups cubed, skinless, boneless chicken (not cooked-I just used 8 tenders because that's what I had in the freezer)
1/2 can Black and/or green olives, pitted and halved (I tried it with black for the kids' sake) artichoke hearts (optional-I used about a 1/2 cup and chopped them to bite-size pieces)
1 tbs. fresh thyme (or 1 tsp dried)
salt and pepper
5 oz. of feta cheese (other options would be cream cheese or goat cheese. I happened to have cream cheese in the fridge so I used that. It was yummy, but I think the feta would be even better!)
1 lb pasta (it was great with spaghetti noodles)
Brown chicken in olive oil with onion and garlic. Add other ingredients except cheese and pasta and simmer until liquid is reduced by about half and tomatoes are falling apart. You will want start the water for your pasta now (make sure to salt the water well). When sauce is reduced and tomatoes are falling apart, add cheese and cook until cheese is melted and sauce is smooth. Remove from heat. Once your noodles are done and drained combine them with the sauce and enjoy! *Sprinkle the top with toasted pine nuts and you can use it for company with a nice simple arugula salad!

Garden Pesto Amie Léporé
For those of you who have basil in your gardens, this is a must-try. I think that fresh pesto is so much better than bottled. Roland prefers it to restaurant pesto too. If you need a food-processor, call me!
Pesto Recipe2 cups fresh basil leaves, packed1/4 cup grated Parmesan or Pecorino Romano (Kirkland is great)1/2 cup Olive oil
3 tablespoons pine nuts or walnuts3 garlic cloves
Place the garlic in the food processor fitted with the blade attachment and process until chopped. Add the basil, and the nuts. Turn on and add the oil through the feed tube cup (this will allow it to drizzle in slowly so that the mixture can emulsify). Add the cheese at the end and turn on to combine.
Toss with hot, cooked pasta or drizzle over chicken. A little will go a long way. I like to use just enough to coat, not drown my pasta. 1/2-3/4 cup is usually enough for 1 pound of pasta.

Air is the enemy of pesto, if you don't plan on using it right away, press some plastic wrap onto the surface refrigerate or freeze. I like to make a few big batches and freeze them in ice-cube trays. It will keep for a few months this way and I don't have to pull out more than I need. It's great for pesto-pizza because you only need 2 cubes for one pizza.

Lavender Punch Linda Maloy
2 C. grape juice
1 C. water
13 (1") cinnamon sticks
1/2 tsp fresh lavender flowers or TBSP dried
6 oz. can frozen limeade concentrate
1 lime sliced
Ice cubes
1 liter bottle ginger ale or seltzer

Pesto Recipe Amie Léporé
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan or Pecorino Romano (Kirkland is great)
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves

Place the garlic in the food processor fitted with the blade attachment and process until chopped. Add the basil, and the nuts. Turn on and add the oil through the feed tube cup (this will allow it to drizzle in slowly so that the mixture can emulsify). Add the cheese at the end and turn on to combine.

Toss with hot, cooked pasta or drizzle over chicken. A little will go a long way. I like to use just enough to coat, not drown my pasta. 1/2-3/4 cup is usually enough for 1 pound of pasta.

*Air is the enemy of pesto, if you don't plan on using it right away, press some plastic wrap onto the surface refrigerate or freeze. I like to make a few big batches and freeze them in ice-cube trays. it will keep for a few months this way and I don't have to pull out more than I need. It's great for pesto-pizza because you only need 2 cubes for one pizza.

Mint Lemonade Amie Léporé
1 granulated sugar
2 cups water
Peel from 2 lemons cut in strips.
1 cup freshly squeezed lemon juice (from about 8 big lemons, including pulp but not seeds)
4-5 bushy mint sprigs
First, make simple syrup by combing the sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. Twist each strip of peel over your pitcher to release it's natural oil, and drop peels in. Stir in lemon juice and syrup. No more than a couple of hours before serving, add 3 mint sprigs. To serve, pour into ¼ to 1/3 cup of base of a glass and fill with water or seltzer. Garnish each glass with a sprig of mint. Makes base for 12 servings. YUMMY!

Zucchini, Tomato & Herb Foil Pouches Cami Russell
Use a large piece of foil (double wrap or use heavy duty) to cook on the grill*.
Chop several cups, any combination, of the following and place in the center of the foil:
zucchini, crock-neck squash (yellow), fresh tomatoes

Drizzle with olive oil and sprinkle with any combination, or all of the following then mix together:
Rosemary, thyme, lemon basil or basil, oregano and parsley (salt & pepper to taste).
Cook on a hot grill for several minutes. Turn pouch over and cook for several more. Cooking time will vary depending on the temperature of the grill. Sprinkle with fresh Parmesan cheese.
*Or a sauté pan over stove burner (a little butter is tasty to add) or bake foil pouch in the oven.

Fajita Marinade Cami Russell
Mix together in a Ziploc bag or a large plastic bowl with a sealing lid:
½ cup oil
1/4 cup soy sauce
1/3 grated onion
2 Tablespoons lemon juice
½ teaspoon dried tarragon or 1 ½ teaspoons fresh
½ teaspoon dried rosemary or 1 ½ teaspoons fresh
½ teaspoon dried garlic or 2 - 3 cloves crushed fresh
½ cup fresh chopped cilantro
Add chicken (cut in strips or cubes, is desired). Marinate for several hours. Add sliced onion and bell pepper (yellow, orange or red are best) the last 15 minutes. Grill or sauté and serve with warm flour tortillas.

Yogurt Dill-Veggie Dip Susan Olson’s older sister Jill Schroeder
1 cup plain yogurt
1 Tablespoon dried parsley or 3 Tablespoons fresh
1 Tablespoon dried dill weed or 3 Tablespoons fresh
1 Tablespoon dried onion
1 cup mayonnaise

Fresh Salsa Susan Olson’s sister-in-law’s mom, Kathy Jorgensen
1 large can of petite diced tomatoes (Hunts), or equivalent of fresh
1 large sweet onion (Walla Walla) chopped
1 bunch fresh cilantro chopped
juice from 1-2 limes
small pinch crushed dried thyme, or about ½ teaspoon fresh
1 - 2 teaspoons salt Stir together & refrigerate for an hour or so. Enjoy!

Caprese Salad Susan Olson & Kim Gardner
Slice tomatoes about ¼” thick, garden fresh are preferable. Arrange on plate.
Slice fresh mozzarella cheese (this is not regular mozzarella that has been recently purchased, it is a type of soft cheese called fresh mozzarella) about ¼” thick, one slice for each slice of tomato and arrange on plate. Top with sliced basil leaves. Just before serving:
drizzle with extra virgin olive oil* (about 1 tablespoon per large tomato); then
drizzle with Balsamic vinegar (1/4 to ½ teaspoon per large tomato).
Salt and pepper to taste (fresh ground pepper is best).
*The Kim Gardner twist: In lieu of olive oil, use Bernstein’s Cheese Fantastico®. Less is more – don’t use too much dressing or the other delicious flavors will be overwhelmed.

REVISED Green Tomatillo Ranch Dressing

2009-05-29T11:19:00.002-06:00

It was just brought to my attention that I neglected the mayonnaise from this recipe in my previous post...OOOPS!
Green Tomatillo Ranch Dressing
Puree together in a blender:
about 1 cup of fresh cilantro
3 tomatillos, peeled of outer shell & quartered
1 clove garlic, peeled of outer shell
1 jalapeno pepper*, optional (I'm not a huge spicy food fan, but my understanding is that the smaller the pepper, the more spicy it is. I used a large green jalapeno).

Then add:
1 pouch Hidden Valley Ranch Buttermilk style dressing
1/3 to 1/2 cup buttermilk, depending on desired thickness
1 cup mayonnaise
1/8 up to 1/2 teaspoon Cheyenne pepper, depending on desired kick.
Blend again until smooth. Refrigerate several hours before serving.

*For extra kick, bottled hot jalapenos may be added prior to the puree step in addition or as a substitute to the fresh one.

This is the recipe used for the 2009 Relief Society dinner. The barbecued pulled pork was purchased at the Springville Meat Company 801-489-6391. Costco sells the uncooked tortilla shells, available in the refrigerator section by the deli foods.

Grilled Chicken Bruschetta

2009-05-29T07:50:00.000-06:00

From Becky Higgins Website

Sundried tomato salad dressing
8 boneless skinless chicken breast halves
4 medium tomatoes, finely chopped

2 c. shredded mozzarella cheese

1 small pkg. fresh basil (about 1/2 cup from your garden), chopped

Marinate chicken in sundried tomato dressing ahead of time. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill about 6 minutes. Meanwhile, combine tomatoes, cheese, basil and dressing (as much as you desire; we did about 1/2 cup). Back to the grill - Turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.

Rosemary Bread

2009-05-29T07:29:00.001-06:00

2 pkgs. dried yeast
1 Tbs. sugar
2 c. warm water
Mix together and let sit until bubbly
Add
2 tsp. salt
4 c. flour
Mix all ingredients together, put dough into a greased (with olive oil) medium sized glass pan. Let rise until doubled (45min-1 hour).
Spread olive oil on a cookie sheet. Dump risen dough on the cookie sheet. Brush the dough with olive oil, sprinkle kosher salt, granulated garlic and fresh rosemary on top. Let sit for 45 minutes and bake at 400 degrees for 20 minutes. Serve hot, dipping in oil and balsamic vinegar if desired.

Herbed Chicken

2009-05-29T07:20:00.004-06:00

A favorite at our house-from my sister-in-law
2 T Butter
2 T Olive Oil
1/4 c. finely chopped onion
2 T Worchestershire sauce
1/4 c. lemon juice
1 1/2 tsp. fresh or 1/2 tsp. dried basil leaves
3/4 tsp. fresh or 1/4 tsp. dried marjoram leaves (parsley works fine if you don't have marjoram)
3/4 tsp. chopped fresh or 1/4 tsp. dried oregano leaves
2-4 large garlic cloves, minced
Chicken-cut in bite sized pieces (I use 3-4 breasts)
Handful of fresh mushrooms and/or sliced squash (optional)

Heat oven to 375. Heat butter and oil in 13x9 pan until butter is melted. Put in chicken and vegetables, coat with mixture of remaining ingredients. Bake uncovered 15-20 minutes. Turn chicken and bake 15-20 minutes until juices run clear.

Creamy Chicken & Mushroom Soup

2009-05-29T07:15:00.000-06:00

From Becky Higgins Website

6 Tbsp. butter1 medium onion, chopped

3 Tbsp. flour

2 tsp. salt

1 tsp. pepper

6 c. chicken broth

1 lb. mushrooms, sliced

3/4 c. sliced celery

3/4 c. chopped carrots

2 c. quartered baby red potatoes

1 c. chopped yellow squash

1 1/2 c. frozen corn kernels, thawed

2 tsp. thyme (fresh is best)

2 c. light cream

3/4 c. grated Parmesan, plus more for garnish if desired

2 c. chopped cooked chicken

In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.

Chicken Curry

2009-05-29T06:39:00.000-06:00

Becky Higgins Website

1 lb. boneless, skinless chicken breasts (2-3 pieces)

2 Tbsp. curry powder (look among the spices)

1/4 tsp. ground cinnamon

2 Tbsp. olive oil

1 medium yellow onion, thinly sliced

2 medium zucchini, thinly sliced

1 1/2 c. (14 oz. can) low-sodium chicken broth

1 1/2 c. heavy cream

1 1/2 tsp. salt

1/4 tsp. black pepper

Cooked white rice

1/2 c. fresh basil leaves, torn (optional)

1/4 c. (1 oz.) almonds, roughly chopped (optional)

Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. For a little stronger curry flavor, this is a good time to sprinkle some more of the curry powder into the liquid mixture.

Divide the rice among individual bowls (f you're Becky Higgins), top with the curry, and sprinkle with the basil and almonds.

Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.

Chicken Vegetable Soup

2009-05-29T06:21:00.000-06:00

Heat 2 Tbs. oil in a large pot, add 1 medium, chopped onion. Saute about 3 minutes.

Add remaining vegetables cut in bite sized pieces
2 medium carrots
2 medium celery stocks
3/4 cups frozen peas
One whole, cooked chicken (boned and shredded)
1 lb. cubed potatoes
32 oz. chicken broth
2 chicken bullion cubes
1/2 tsp. dried thyme (2 tsp. fresh)
Add water as needed

Partially cover and simmer about 20 minutes or until vegetables are tender. Add fresh, torn spinach and cook for another 3 minutes.

Food Co-op

2009-05-07T20:45:00.000-06:00

Here's the website for the food co-op. I know that several from the neighborhood have done it and been satisfied. It is a great value for the money and the produce is great (I am very picky about my produce). Orders have to be placed by the 2nd Friday (the 15th this month) of the month and are usually picked up at the clubhouse just below Pheasant Pointe Dr. on the 4th Saturday (the 30th this month).

http://www.foodco-op.net/

Grilled Chicken Tostadas

2009-05-05T21:13:00.000-06:00

These were so delicious and even healthy! I served them with lettuce, tomatoes, guacamole and Susan's homemade salsa. It has a lot of directions, but it really isn't complicated! Recipe and Picture courtesy of FamilyFun.com.

MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder

TOSTADAS
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce

Optional toppings: salsa, guacamole, sour cream, cilantro, green onions

Step 1
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.

Step 2
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

Step 3
Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.

Step 4
Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.

Step 5
To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.

Fresh Salsa

2009-04-14T13:16:00.000-06:00

Fresh Salsa
1 large can of petite diced tomatoes (Hunts), or equivalent of fresh
1 large sweet onion (Walla Walla) chopped
1 bunch fresh cilantro chopped
juice from 1-2 limes
small pinch crushed dried thyme, or about ½ teaspoon fresh
1 - 2 teaspoons salt

Mix together & refrigerate for an hour or so. Enjoy!

Recipes on a Budget

2009-04-14T13:11:00.000-06:00

PITA PIZZAS Melissa Higgley - any size or brand of pita (I suggest the papa pitas from Costco) - spaghetti sauce - cheese - any other toppings you like - you could try bib sauce and chicken - cook at 450 for ten minutes. Cost comparison: large 1 topping delivery pizza about 17$ you can make 5 ham and pineapple pita pizzas for 5$ or 17 for 17$ bonus- easy dinner for dad to make - only takes about 20 minutes.

Creamy Chicken Tortilla Soup Emily Sorensen
1 can of each: diced tomatoes and green chilies (use 2 cans of chilies if you want it spicier).
2 cans chicken broth
1 can re-fried beans
1 can corn, drained
1 can shredded chicken breast

Combine tomatoes and broth in a medium saucepan. Stir in beans and corn. Bring to a boil. Reduce heat to low and simmer 5 minutes stirring frequently. Add chicken and heat through. Top with tortilla chips, sour cream and cheese.

(This is a great recipe because it's simple, fast, you can just open cans from your food storage! It is also low fat, but delicious!)

Southwest Chicken Cami Russell
Combine the following in a large skillet with a lid:
2 cup water
1 package taco seasoning (¼ cup)
1 cup salsa
Add 2 large chicken breasts (about 1 pound), cut into strips
and place on medium high heat until boiling. Stir and reduce heat to low;
simmer for 10 minutes.
Add:
2 cans drained and rinsed black beans
2 cups minute rice
Replace lid and simmer an additional 5 minutes.
Garnish with any or all of the above: shredded cheese, sliced olives, corn, sour cream

Yummy Healthy Fudge Roshelle Pulsipher
2/3 C canned milk or light cream
1 2/3 C sugar
1 ½ C mini marshmallows
½ C chopped nuts
½ C strained cooked pinto beans
1 ½ C chocolate chips
1 tsp vanilla

Combine sugar and milk in pot and boil for 5 minutes stirring constantly. Add remaining ingredients and stir until marshmallows dissolve. Pour into buttered pan cool and cut into squared.

German Pancakes Susan Olson
Set oven to bake at 350º. Select glass bake-ware - you may use 3 quart size or 2 – 9x9 or 1 9x9 and 2 smaller, 4 small rounds are what I prefer. Cooking spray each dish (especially the bottom) and place 3 – 4 tablespoons butter between them (about 1 T. in each dish or 2 T. in bigger dish, etc.) Place in heating oven, and while dishes heat and butter melts mix together in a blender:
4 eggs
2/3 cup flour
2/3 cup milk
About ½ teaspoon salt
½ teaspoon or so vanilla (optional)
Cover and blend. Stop blender and thoroughly scrape sides with a rubber spatula. Cover and blend again until smooth.

Carefully remove hot dishes with hot pad; then dump mixture from blender, proportionately between hot dishes. Bake for 18 – 24 minutes depending on size of dish and desired doneness. Serve with syrup. Jazz them up with on or more of the following: sliced bananas, fresh or frozen berries, sautéed apples (below) whipped cream and or a sprinkle of powdered sugar, apricot syrup or other home made syrups or jams.

Sautéed Cinnamon Apples
Slice apples into bite-size pieces (I prefer thin, about ¼ inch). Heat a sauté pan for 3-4 minutes over medium heat. Once hot, cooking spray and add a little butter. Add apples and sauté, (stirring frequently). Sprinkle with cinnamon and sugar when they start looking tender. Serve hot over German pancakes or French toast.

Fettuccini Alfredo Karen Mortensen (I like this Alfredo recipe best, it’s easy, fast and yummy)
12 oz. fettuccine noodles – cook according to package direction in a large pot.
1/2 cup butter
1 cup unwhipped cream (can substitute milk, but will not be as creamy)
1 cup Parmesan cheese
3/4 teaspoon salt
¾ teaspoon garlic salt
¼ teaspoon ground pepper.
Drain noodles; turn off stove and add butter - return to burner, leaving stove off. Add half the cream and toss thoroughly. Add salt, pepper, garlic, and ½ of the Parmesan cheese. Toss again. Add the rest of the cream and toss, the rest of the Parmesan cheese, toss and serve immediately

Variations: Add grilled chicken and /or steamed veggies: broccoli, julienne carrots, etc.

Marbled-Chocolate Banana Bread

2009-04-08T20:26:00.001-06:00

So, I've been in the mood for banana breads lately. These are my two favorites!

This recipe and photo are from Cooking Light

Yield 1 loaf, 16 slices (serving size: 1 slice)

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute (or 2 eggs)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

PreparationPreheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 183 (23% from fat)
Fat: 4.7g (sat 2.8g,mono 1.4g,poly 0.2g)
Protein: 3.1g
Carbohydrate: 33.4g
Fiber: 1.3g
Cholesterol: 8mg
Iron: 1.1mg
Sodium: 180mg
Calcium: 18mg

Banana Muffins

2009-04-08T20:20:00.001-06:00

These are sooo moist and very banana-y! :) The recipe and the photo are from Martha Stewart

*I never use the extra bananas for garnish unless I'm making them for a special occasion*

Makes 12 Muffins or 36 Minimuffins
4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (I use fat-free plain yogurt and they turn out great!)
1 tablespoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

English Trifle

2009-03-30T13:08:00.000-06:00

I made this last night for all of my local nieces and nephews - and it was super yummy. Just in time for spring and summer fruit! (sorry, no picture. I should have because it was beautiful!)

English Trifle

2-8 or 9 inch white cake layers, cooked and cooled (I used angel food cake)
2 pints fresh strawberries
1/4 c. sugar
2 bananas
1/4 c. orange juice
1 pint fresh blueberries
1 (3.5 oz.) box instant vanilla pudding (I used french vanilla)
2 c. milk
1 c. heavy whipping cream
slivered almonds (didn't have any)

Slice the strawberries and put sugar on them (you can omit this). Cut up bananas and put orange juice on them (I also didn't do this). Whip cream until it has stiff peaks, add alittle sugar to it. Whip pudding with milk and then mix with whipped cream.

Then tear up cake into 3/4 inch pieces. Layer in trifle bowl:
cake, strawberries, blueberries, bananas, pudding mixture - then repeat.

It was super good, but you can also do your own sort of thing. The original recipe didn't say for you to mix the cream with the pudding, but that's what I did. You could leave that out, and just put some whipped cream on the top at the end.

do you have any good trifle recipes? I must admit - I want to buy a bowl!

chicken alfredo pasta

2009-03-15T10:01:00.001-06:00

I had this at a friend's house last Sunday and it was so delicious! I didn't take a picture of it...sorry!

3-4 chicken breasts (sliced)
2 jars favorite Alfredo Sauce (Bertolli's is good but I still prefer homemade)
1 jar (oil packed) sun dried tomatoes (DRAIN ON PAPER TOWEL BEFORE ADDING)
3-4 garlic cloves (minced)
3 shallots (diced)
1 package sliced mushrooms (optional)
1 package Fettuccini noodles (or you can use Penne if you prefer)
1 bag shredded parmesan
1/2 cup chopped fresh basil
1/4 cup chopped fresh italian parsley

Preheat oven to 350 degrees

heat a large deep skillet with olive oil (about 4 tbsps) and saute the chicken on medium heat. Add shallots and garlic when chicken is cooked through. Add mushrooms and cook for about 8 minutes. Boil water for pasta and cook pasta according to directions on box then drain pasta and let it sit. Add Alfredo sauce, tomatoes, basil and parsley to chicken. Then add 3/4 package of parmesan and stir together. Take 9X13 pan and pour noodles first and then top with the chicken sauce and the rest of the cheese. Bake until bubbly.

Garlic Parmesan Chicken with Roasted Vegetables

2009-03-12T16:42:00.000-06:00

4 garlic cloves, minced
1/2 cup of grated Parmesan Cheese
4 tsp. olive oil
3-4 Chicken breast
4 cups chopped vegetables( 1 cup broccoli, 1 cup sweet potato, 1 cup red or yellow bell pepper, 1 cup squash)

Preheat oven to 400 degrees.Mix together 2 of the minced garlic cloves with the cheese and 1 tsp of the olive oil. Pat the garlic-cheese mixture onto chicken and place in baking dish. Toss cut up veggies with 3 tsp. of olive oil and the other 2 garlic gloves and salt and pepper. Put the veggies around the chicken in the baking dish. Cook for 20 -30 minutes until your chicken and veggies are done.

Lemon-Butter Salmon & Broccoli Penne

2009-03-11T10:17:00.000-06:00

2-3 Salmon Fillets (salt and peppered)

3 cups of dry whole-wheat pasta or multi-grain

2-3 cups of cup up Broccoli

1 tbsp of butter

1/2 cup low-sodium Vegie broth

1 lemon juiced and zested

2 tbsp of corn starch mixed with 1/4 cup of the Vegie Broth

2 garlic cloves, minced

Broil or Grill Salmon for about 8 minutes or until done.Cook Pasta according to package directions. When pasta is almost done add broccoli and cook another 2-3 minutes.Whisk together melted butter, broth, lemon zest and juice, and garlic in a saucepan. When slightly boiling add the cornstarch mixture. Cook until thick. Toss the sauce with the drained pasta and broccoli. Serve pasta and add Salmon to the side or on top. I also like to add some Parmesan Cheese on top of all.

Greek spaghetti with chicken

2009-03-10T17:57:00.000-06:00

We just tried this one tonight and it was really yummy! I adapted it from a similar recipe that I found online. The original had some harder to find ingredients and didn't list amounts for everything...here is my version:

2 Tbsp olive oil
1 diced onion
2 garlic cloves diced
2 cans of diced tomatoes with liquid
1 1/2 cups cubed, skinless, boneless chicken (not cooked-I just used 8 tenders because that's what I had in the freezer)
1/2 can Black and/or green olives, pitted and halved (I tried it with black for the kids' sake)
artichoke hearts (optional-I used about a 1/2 cup and chopped them to bite-size pieces)
1 tbs fresh thyme (or 1 tsp dried)
salt and pepper
5 oz of feta cheese (other options would be cream cheese or goat cheese. I happened to have cream cheese in the fridge so I used that. It was yummy, but I think the feta would be even better!)
1 lb pasta (it was great with spaghetti noodles)

*Brown chicken in olive oil with onion and garlic. Add other ingredients except cheese and pasta and simmer until liquid is reduced by about half and tomatoes are falling apart. You will want start the water for your pasta now (make sure to salt the water well). When sauce is reduced and tomatoes are falling apart, add cheese and cook until cheese is melted and sauce is smooth. Remove from heat. Once your noodles are done and drained combine them with the sauce and enjoy!
*Sprinkle the top with toasted pine nuts and you can use it for company with a nice simple arugula salad!

Sweet Georgia Brown

2009-03-05T13:47:00.001-07:00

Here is another Peach recipe. I think it is probably a lot like peaches and cream. It's delicious!

6 ripe peaches
1/2 C. butter
1/2 C. brown sugar

Cut each peach into slices. In a saute pan heat butter until bubbling, but do not burn. Lower heat. Stir in brown sugar. Add peaches and saute until peaches become soft. Serve over Kashmir cream, ice cream, or cake.

Kashmir Cream

2 C. whipping cream
pinch of salt
1 C. sugar
1/2 C. warm water
2 envelopes unflavored gelatin
2 C. sour cream
1/4 tsp. vanilla

Heat cream, but do not boil. Add sugar and a pinch of salt. Soften gelatin in water and stir to mix thoroughly. Remove from heat and fold in sour cream and vanilla. Pour into bowl and refrigerate to chill. Serve with fresh fruit.

Peach Cake

2009-03-05T08:33:00.001-07:00

This post is for Laura...I know it's not really peaches and cream (didn't know there was actual recipe for peaches and cream.....) anyway, this cake is so good.

Small package vanilla instant pudding
1 cup cold water
Can of sweetened condensed milk
1 tsp of vanilla or almond extract (my mom always uses just the vanilla extract)
Mix above ingredients and refrigerate for 5 min
Whip 1 pint of cream, fold into pudding mixture
Slice and peel 4-5 medium peaches
Slice a loaf of angel food cake (I know these are available at Albertson’s).
Layer in 9X13 pan angel food cake, half of pudding mix, half of sliced peaches, repeat layers. Refrigerate

Recipe wanted

2009-03-04T17:09:00.001-07:00

Has anyone ever made Peaches and Cream?? My brother has a special request for it (for his birthday on Friday) and I have never made it. If anyone has a great recipe OR a great place to find a recipe...PLEASE let me know!

Dangerous Chocolate Cake

2009-03-01T20:28:00.000-07:00

1 coffee mug
4 Tbsp. cake flour
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional

Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk and oil and vanilla, mix well.
Add chips, if using.
Put mug in microwave, and cook for three minutes on 1000 watts.
Cake will rise over top of mug--do not be alarmed!
Allow to cool a little; tip onto a plate if desired.
Eat!

This can serve two if you want to feel slightly more virtuous. I'm not usually that saintly and go further to top it off with fudge sauce, vanilla ice cream or both. It's just a basic chocolate cake, but its small and fast which makes it so delightfully or dangerously accessible when you just might be in need of a moment. I've used it as a not-quite-so-sensible snack for the kids or quick FHE treat sometimes and is fun for them to help make. But it also works quite well as a nighttime de-stressor after all the monkeys are in bed. :)

Sauteed Pasta Bar

2009-02-21T16:07:00.000-07:00

I got this recipe from my mom, and it has become a regular at our house. I love that it is so versatile and so easy. Just a simple extra step changes this meal from boring, home cooked pasta noodles and sauce to something worthy of the Olive Garden. (Maybe this is an obvious step to everyone else, but it's new to me!)

Anyway, it's so delicious! It's also great because it can feed our small family of three or a huge crowd with very little extra effort. Also, if you have any picky eaters, this meal makes it so everyone can have exactly what they want (or DON'T want), and so everyone is happy.

Ingredients:

pasta noodles of your choice (my favorite is penne)
garlic, minced
pesto
pasta sauce of your choice
olive oil
any meat you want: Our favorite is Italian sausage rolled into one inch balls and cooked. You could also do chicken or hamburger... And of course, meat is optional.
any vegetables you want: mushrooms, tomatoes, green peppers, olives, etc.
Parmesan cheese (optional)

Cook any meat you plan to use thoroughly. Cook the pasta noodles al dente according to the directions on the package. Then, have each person take a bowl and assemble the following in their bowl: cooked noodles, a scoop of minced garlic to taste, a scoop of pesto to taste (in my opinion you can NOT skip the pesto - trust me), and any meat and vegetables they want. Do not add any sauce yet. Meanwhile, heat about 2 T. of olive oil in a skillet. Dump the contents of one person's bowl onto the heated skillet and saute for about 5 minutes or until warmed through and mixed well. (If you are serving a bigger group, you can have several skillets going at once.) Remove from the pan and return to the bowl or the person's plate. Top with the sauce of your choice and parmesan cheese. Enjoy!

Here is a picture of my pasta before I put my sauce on the top, but after it had been sauteed.

Side Dishes: This is yummy with a fresh green salad and a piece of Tuscan Flat Bread (recipe below).

Tuscan Flat Bread

I like this recipe because not only is it delicious, but it's pretty fast for a homemade bread.

Ingredients:

1 T. yeast
1 T. sugar
2 c. warm water
4 c. flour
2 tsp. salt
2 tsp. crushed rosemary
1/2 c. melted butter
parmesan cheese (optional)

Preheat over to 400 degrees. Dissolve yeast and sugar in warm water. Let sit for 2 - 3 minutes. Add flour and salt. Knead 2 - 3 minutes (optional). Spread dough to the edges of a greased, lipped, jelly roll pan (12 x 16). Pour butter on dough and spread to cover all the dough. Sprinkle rosemary and Parmesan over surface of dough. Let rise for 30 minutes. Bake 20 minutes. Serve warm.

Chocolate Passion Bowl

2009-02-18T08:38:00.000-07:00

3 c. cold milk
2 (4 oz. size) pkg Jello chocolate instant pudding
1 tub (8 oz) cool whip French Vanilla (can use any cool whip you want)
1 brownie mix, baked (I like the chocolate chunk because the chocolate chunks get cold and are delicious)
1 pt raspberries
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 c. of the whipped topping.
Place half of the brownie cubes in 2 quart serving bowl; top with half of the pudding mixture, half of the raspberries and half of the remaining whipped topping. Repeat all layers. Garnish with a few raspberries, if desired.
Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in fridge.

(If you've always wanted a trifle bowl than this is a good excuse. You can get one at Walmart for $8.00)

Exquisite Chicken Enchiladas

2009-02-12T08:31:00.000-07:00

One of my favorite meals...

package of flour tortillas
2-3 chicken breasts
2 cans cream of chicken soup
1 to 1 1/2 c. sour cream
grated cheese
1 - 1 1/2 c. salsa

Cook chicken until well cooked and shred-able. (Sorry, I know that's not a word!) Shred the chicken. Mix the soup, sour cream and salsa in a bowl. Set aside 1 cup of this mixture for the top. Stir shredded chicken into remaining mixture. In each tortilla place some of the chicken mixture and some grated cheese. Roll up each tortilla. Top with the extra sauce, spread evenly. Sprinkle grated cheese on top. Makes 8 - 12 enchiladas - about one 13 x 9 pan. Bake at 350 degrees for 30 - 45 minutes.

snacks?

2009-01-26T12:52:00.000-07:00

We're kind of in a rut at our house when it comes to snacks...what do you like to have or give your kids for a snack? A couple of our favorites are fruit and cheese or a slice of homemade wheat bread with 1/3 less fat cream cheese (Neufchatel) spread on it. What are your favorites?

Microwave Minestrone

2009-01-08T17:56:00.000-07:00

This is another Martha Stewart recipe that we tried tonight. I love that you can cook it in the microwave in 10 minutes, it's full of veggies and really yummy with some good French bread!

Serves 4 ( it was enough for our family of 5 because the kids had smaller servings)
2 teaspoons olive oil
2 carrots, halved lengthwise and thinly sliced crosswise
1 red bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
8 ounces green beans, stem ends trimmed, cut into 2-inch lengths
3 garlic cloves, thinly sliced
1/3 cup couscous
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (15.5 ounces) navy beans, drained and rinsed
coarse salt
flat-leaf parsley leaves(optional)
shaved Parmesan cheese, for garnish (optional) *we shredded our cheese and we liked it with a good 2 tbs of it at least!*

Directions
In a 3-quart microwave-safe dish, place oil, carrots, bell pepper, green beans, and garlic; stir to coat. Cover and microwave on high for 5 minutes.

Add couscous, broth, tomato paste, navy beans, 1 cup water, and 1/2 teaspoon coarse salt. Cover; microwave on high until vegetables and couscous are tender, 5 minutes. If desired, stir in parsley, and garnish with cheese.

Berry Almond Crumble Oatmeal

2009-01-06T13:20:00.000-07:00

I've been feeling bad that I have not posted anything lately. To be honest, I haven't really cooked much (that first trimester will get you every time!). But, today the only thing I wanted was some oatmeal. Here is one of my favorite recipes (from quakeroats.com)

Ingredients
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup sliced almonds
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3 cups fat-free milk or lowfat soy drink
1-1/2 teaspoons ground cinnamon
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup frozen (do not thaw) or canned (drained) blueberries

Preparation
For topping, combine oats and almonds in medium skillet. Cook over medium-low heat 4 to 6 minutes, stirring occasionally, until both are lightly browned. Cool completely. In small bowl, combine brown sugar and cinnamon. Add oat mixture; mix well.

For oatmeal, bring milk and cinnamon to a boil in medium saucepan; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, stirring occasionally. Gently stir in blueberries. Continue cooking, until blueberries are heated through and most of liquid is absorbed, about 1 minute.
Spoon oatmeal into five cereal bowls. Sprinkle topping over oatmeal.

*I have also made the topping in smaller quantities for when I am just making a bowl of oatmeal in the microwave. I love the crunchy-sweet topping and it's great because it adds some protein!

English Toasting Bread

2008-12-30T21:48:00.000-07:00

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!

2008-12-22T13:21:00.000-07:00

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

2008-12-20T10:00:00.000-07:00

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!

2008-12-19T11:53:00.001-07:00

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??

2008-12-15T15:21:00.000-07:00

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

2008-12-12T18:55:00.001-07:00

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

2008-12-11T14:55:00.000-07:00

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

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

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

2008-12-02T14:03:00.000-07:00

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

2008-11-24T14:28:00.000-07:00

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