Instant Wassail

2 c. Tang
2 c. sugar
2 tsp. cinnamon
1 tsp. ground cloves
1 ½ c. powdered lemonade mix

Combine all ingredients and stir well. Makes about 2 quarts of mix.

To serve: Place 2 Tbsp. wassail mix in 1 c. boiling water. Stir and serve.

Oatmeal Butterscotch Cookies

¾ c. butter or margarine, softened
¾ c. sugar
¾ c. brown sugar
2 eggs
1 tsp. vanilla extract
1 ¼ c. flour
1 tsp. baking soda
½ tsp. cinnamon
½ tsp. salt
3 c. oatmeal (quick or regular)
1 ¾ c. butterscotch chips

Preheat oven to 375°. Beat butter and sugars in a large bowl until well blended. Add eggs and vanilla, beat well. In a separate bowl combine flour, baking soda, cinnamon, and salt; gradually add to butter mixture, beating until well blended. Stir in oatmeal and butterscotch chips, mix well. Drop by heaping teaspoon onto ungreased cookie sheet.
Bake 8-10 minutes or until slightly brown. Move to wire rack while the cookies are still hot and cool completely. Makes 36-48 cookies.

Quick Spanish Rice

Ingredients:
1 can stewed tomatoes
1 ½ c. chicken stock
1 ¼ c. rice
1 Tbsp butter or margarine
2 tsp. chili powder
¾ tsp oregano
½ tsp garlic salt
1 tsp cumin

Directions:
Mash tomatoes with potato masher. In medium saucepan, combine all ingredients. Bring to a boil, then reduce to low heat. Cover and simmer 25 minutes or until rice is done. Garnish with green onions and/or cheddar cheese.

Creamsicle Cake

Ingredients:

8 oz. Cool Whip
1/2 gallon orange sherbet
graham crackers

Directions:

Melt sherbet and cool whip enough so they can be stirred together. Stir cool whip and sherbet together. Top with crushed graham crackers and freeze. This is super easy and tastes just like an orange creamsicle!

Orange Julius

I love this on a hot summer day! Sorry, no pictures on this one but you all know what an Orange Julius looks like.

1 cup milk
1 cup water
1/2 cup sugar (I only use 1/4 cup and it's plenty sweet)
1/2 can orange juice concentrate (you can also substitute 1 cup of frozen fruit for different flavors)
1/2 tsp vanilla
ice cubes

Put all ingredients except ice cubes in the blender and mix well. Add ice cubes one at a time. Enjoy!

Italian Pasta Salad

1 lb. tri-colored pasta, cooked and drained

Any or all of the following add-ins:
olives
carrots
tomatoes
onion
baby corn
artichoke hearts
cucumber
garbanzo beans
pepperoni

Italian dressing
Parmesan cheese
Dash of garlic salt
Salt & Pepper

Cook and drain tri-colored pasta noodles, rinsing with cold water to shock. Add desired add-ins. Coat with Italian dressing, season with garlic salt, salt and pepper, and sprinkle the top with Parmesan cheese. Chill in refrigerator for at least 30 minutes before serving.

Sparkling Lemon Water

5 quarts water
1 ½ cups sugar
1 T. Citric acid
1 T. Lemon extract

Sliced lemons


Mix all ingredients together and pour over 1 bag crushed ice.

***you can special order citric acid through the drugstore OR I think Whole Foods carries it***

***this is good even without the citric acid***

{This is perfect for bridal and baby showers!}

Red Potato Salad

12 medium red potatoes
8 hard boiled eggs, sliced
1 cup celery, diced
1/2 cup purple onion, diced
2 c. mayonnaise
2 T. mustard
2 T. white vinegar
2 T. pickle juice (from your pickle jar)
salt
pepper
dash of garlic powder


Boil red potatoes in salted water until tender (about 22 minutes). Let cool in a bowl in the refrigerator. In a medium bowl, combine mayonnaise, mustard, vinegar, pickle juice, salt and pepper (lots of pepper!) and a dash of garlic powder. Mix well with a whisk. Cube cooled red potatoes, leaving the skin on. Add eggs, onion and celery. Mix in the sauce well, garnishing the top with parsley and paprika when done. Let cool in the refrigerator for at least 2 hours (the longer this salad sits, the better it tastes. Can even be made the night before). Yummy!

Strawberry Banana Torte

• 1 (10 inch) prepared angel food cake
• 2 cups heavy cream
• 1/2 teaspoon cornstarch
• 3 pints strawberries
• 1/2 cup white sugar
• 1 cup sour cream
• 1 dash red food coloring (optional)
• 3 bananas, sliced

Slice the angel food cake horizontally into 3 layers using a long serrated knife. Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. (I don't bother, the color is good without it) Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use. Set aside 6 or 8 nice looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice. Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top. Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate until serving.

Slow-Cooker Creamy Italian Chicken

4-6 boneless, skinless chicken breasts
1 can cream of chicken soup
8 oz. pkg. cream cheese
1/4 c. Italian dressing
mushrooms
baby carrots
purple onion
pepper

In a greased slow cooker, lay chicken breasts along the bottom. Pour dressing over the top, then soup, then layer the vegetables. Season with pepper. Cook on high for 4-6 hours, or on low for 8-10 hours. During the last hour, add cream cheese. Stir sauce well before serving.

Serve with baked potatoes, wild rice, or a green salad on the side.

Broccoli Salad

1 head broccoli
6-8 slices bacon, cooked and crumbled
½ cup chopped purple onion
8-oz. cheddar cheese, shredded
1 cup mayonnaise
2 T. white vinegar
¼ cup sugar
½ cup cherry tomatoes, halved
Salt & Pepper

Cut broccoli head into bite-size floweret pieces. Place in a large bowl. Add bacon, onion, and cheese. In a small bowl, combine the remaining ingredients, making a dressing, stirring well. Add to the broccoli mixture and toss gently.

Mini Pizzas

We had so much fun making these mini pizzas for dinner tonight, it just may become a weekend dinner tradition at our house!

You can buy these yummy pizza crusts at Macy's in the bakery section



Top with your favorite toppings, bake & enjoy!

Mini pizza crusts

Pizza sauce

Cheese

Favorite toppings may include:

pepperoni

sausage

olives

mushroom

onions

green peppers

Bake in the oven at 375 for 10 minutes.

Secret Ingredient Tomato Soup...twist on an old favorite

This is my son Max's thumbs up

I was inspired by Jessica Seinfeld's book 'Deceptively Delicious'.
I chose cauliflower as my secret ingredient because it has a mild undetectable flavor and my kids don't really like it unless they don't know they are eating it.
Cauliflower is a member of the cruciferous family of veggies that may help our bodies fight off certain types of cancer and is a good source of vitamin C. I added chicken for a little protein to make this kid favorite more filling.

2 cans tomato soup
1 can water
3/4 can milk
1/4 cup cauliflower puree
2 small chicken breasts cooked & chopped

Simmer and enjoy

Tonkatsu

Thinly sliced Pork cutlets (boneless)
- Chicken is also an option
Flour
Eggs
Panko (Japanese style bread crumbs)
Canola or Vegetable Oil
Tonkatsu sauce

{thinly sliced pork cutlets}

{Panko breading: this can usually be found at any local grocery store
mine, oddly enough, keeps this in the baking isle with other bread crumb products
rather than the oriental foods section}

{Tonkatsu sauce: some local markets carry this but more often than
not you will need to get this at your local asian market}

Tonkatsu is a Japanese dish using breaded and fried pork cutlets. To make it, tenderize your pork then batter it (in this specific order) with flour, eggs, and panko.

{This is the setup I use for breading the pork cutlets. The stuff on the plate is the Panko}

There are two ways to cook this meal. If you have a fryer, you can use it to fry up the meat or you can add a light amount of oil to the bottom of a frying pan. Let the oil heat up and cook the meat until it is fully cooked. Remember with pork it must be fully cooked to be safe.

{the pan seared version of cooking. This takes less oil
and is actually quicker and still tastes just as good}

When it is fully cooked place it on a plate covered in paper towels to drain the grease. After it has cooled, cut the pork into diagonal strips. This meal is best served with oriental (sticky) rice.

Chile Verde Chicken Enchiladas

6 flour tortillas

3 chicken breasts, cooked and shredded

1 large can chile verde enchilada sauce

1 can cream of chicken soup

1 c. sour cream

chopped onion

shredded cheddar cheese

pepper

In a mixing bowl, combine the chile verde sauce, soup, sour cream and pepper. Stir together to make a sauce (I use a whisk for this). In each tortilla pile chicken, onions, cheese, and sauce. Roll like a burrito. Place each tortilla in a greased casserole dish. Spread remaining sauce on top, and sprinkle with cheese. Bake just long enough for the cheese to melt, at 450 for about 15 minutes.

Mini Meatloaves

This recipe comes from Kraft Food & Family. My kids love it!


Ingredients:

1 lb. ground beef
1 package (6 oz.) stuffing mix
1 cup water

choose your seasonings:

Directions:

1. Preheat oven to 375 degrees. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 muffin cups sprayed with cooking spray. Make an indentation in the center of each with the back of a spoon.

2. Spoon add-ins evenly into indentations in meatloaves.

3. Bake 30 min. or until meatloaves are cooked through. Top evenly with cheese; continue baking 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

cafe-rio knock off -- hot garlic style

There is a fabulous blog -- hot off the garlic press (see link on sidebar) that I stalk regularly (along with many other amazing blogs of talented cooks!) As I was making my weekly menu I came across something so exciting! She called it ...

'Cafe Rio's Red-headed Step Child'

(which made me giggle because whenever I don't get my way, I tease J that he's treating me like a red-headed step child)

Anyway .... since my hubbs loves Cafe Rio -- I thought I'd give it a go, with a little tweaking!
She made her own whole-wheat tortillas. All hail! I do not do that, however. The closest I come is this....




If you would like to make your own tortillas, you can march your little behind over to her amazing site (which you should totally do anyway) and find the recipe.

Easy Grilled Chicken and Salsa Verde filling:

*1 can green enchilada sauce (salsa verde)
*1 can diced green chilies (or grill your own)
*2 chicken breasts

Grill the chickens with salt and olive oil until cooked through. Dice chicken and mix with sauce and chilies. Add just a bit of water.

*The following is my tweaking*


We like sweet mexican rice in our burritos, so I added some.

Mexican Rice

*3 T. olive oil
*1 c. uncooked long-grain rice
*1 t. garlic salt
*1/2 t. ground cumin
*1/4 chopped onion
*1/2 c. tomato sauce
*2 c. chicken broth


Heat oil in large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cooka nd simmer for 20-25 minutes. Fluff with fork.

You'll notice that the chicken mixture is rather *soupy* -- that allows for extra salsa verde to be brushed over the top of the rolled tortilla

*To finish off the amazing burritos!*

This is the point where I *made* my tortillas -- they literally take 20 seconds in a pan. Anywho... I made the tortillas, and then place 1/4 cup rice, and 1/2 cup filling in the middle of each tortilla and top with shredded cheese. Roll up (doing one side, folding in the two opposite sides) and rolling out. Place on individual plates (I didn't do this because I didn't have time, but her picture showed it looking way prettier when she did do this!) top with extra sauce and cheese, stick under broiler and cook until cheese is melted. I just put them on a cookie sheet and broiled them, then transferred to individual plates.

Anyway, they were SO GOOD!




Mmmmmmm

*Tip -- next time I try this, I think I'll stick it all in the crock pot so the chicken absorbs more of the yummy green chili flavor, and then shred the chicken before assembling the burritos*

Quick Pizza Dough

I'll start off by saying that I doubled this recipe so if my pictures look a bit different than your finished product, that's why.

Mix with a whisk 2 tsp. yeast and 2 tsp. sugar in 3/4 cup warm water. Let rise 4-6 minutes.

While the yeast mixture is rising mix 2 c. flour, 1 tsp. salt and 2 Tbsp. shortening together. It will still look like plain flour but will stick together if you squish it in your fingers.

Add the yeast mixture to the flour. Knead 1-2 minutes without flour. Let rise 15-20 minutes.

After the dough has risen.

Spread on pizza pan or cookie sheet.

Add pizza sauce and cheese.

Add your favorite toppings and cover it with a bit more cheese. Bake 15-20 minutes at 450 degrees.

I forgot to take a picture when it first came out of the oven, I had a hungry husband and kids waiting to eat, but you get the idea of what the finished product looks like.

Quick Pizza Dough

2 c. flour
1 tsp. salt
2 Tbsp. Shortening
2 tsp. yeast
2 tsp. sugar
3/4 c. warm water

Mix yeast and sugar in 3/4 cup warm water. Let rise 4-6 minutes. Mix dry ingredients and cut in shortening. Add yeast mixture, mix well until makes a very soft dough. Knead without flour 1-2 minutes. Let rise 10-20 minutes. Bake 15-20 minutes at 450 degrees.

Cheesecake Brownies

1 regular pkg Brownie mix (I use Pillsbury Fudge Brownies)
1 pkg (8 oz) Cream Cheese
2 tbsp Butter or Margarine
1 Tbsp Cornstarch
1 (14 oz) can Sweetened Condensed Milk
1 Egg
2 tsp Vanilla

Toppings
- frozen mixed berries (let berries thaw and then spoon on top of brownies. No sugar needs to be added.)
- Chocolate frosting
- Cheesecake drizzles

Mix brownie mix as instructed on back of box. Spread evenly over greased 13x9 in pan, set aside. In medium size mixing bowl cream cream cheese butter and cornstarch together. Add sweetened condensed milk and mix until well blended and there are no lumps. Mix in egg and vanilla. Spread over top of brownie mix. Place in oven and bake at 350* F for 40-45 minutes or until cheesecake mix is lightly golden brown. Let cool completely. Slice into small squares. Place desired toppings over individual slices or spread frosting across entire pan. Store in refrigerator.

Chicken Enchiladas

* uber kid friendly *

4 c. cooked shredded chicken

1/4 c. flour

3 cubes chicken bouillon

2 c. shredded cheese

1 can chopped green chilies

1/4 c. butter

2.5 c. boiling water

8 oz. sour cream

10 tortilla shells

chives (to taste)

*I also add 5 oz. finely minced frozen spinach -- we love the texture, and I like to squeeze in as many veggies as possible*



*Boil water, add bouillon and dissolve.

*Melt butter, add flour -- add into water & bouillon, stir until thickened. Remove from heat, put into bowl, add sour cream.

*Set aside two cups of sauce.

*Add chives, chicken, cheese *& spinach*

*Roll into tortillas.*Top with sauce, sprinkle with cheese.

*Bake at 350 for 25-35 min.



We love it!



*This reheats well, too. I use this on busy days -- I like to make it early in the day, and then pop in the oven when we get home from whatever events we have. Enjoy! *

Chocolate Chip Applesauce Cookies

1 c Sugar
1/2 c Shortening
2 Eggs
1 c Applesauce
2 c Flour
1 tsp. Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Cloves
1 c Chopped nuts (optional)
2 c Chocolate chips

Cream sugar and shortening. Add eggs and applesauce, mix well. Blend in soda, salt, cinnamon, nutmeg, and cloves. Add nuts and chocolate chips. Drop by spoonful onto ungreased cookie sheet. Bake at 400*F for 8-10 minutes or until golden brown. Let cool.

*these cookies are super easy to make and great to introduce your child to baking. I have been baking them since I was 9 and my 11 year old daughter loves to make them herself. They are a family favorite taste wise as well.

Niku-jyaga (Japanese pot roast)

2 lbs potatoes, cut into large bite size pieces
1 lbs thinly sliced beef, cut into large bite size pieces (I use stewing beef)
1 large onion, thinly sliced
1 1/2 Tbsp sesame oil
5 Tbsp Soy sauce
2 Tbsp Sugar
3 Tbsp Mirin (this can either be found in the oriental isle or with the vinegars)

Optional additions: Carrots, about 3-4 diced into cubes added with potatoes

In a large (12") frypan heat the sesame oil over med-high heat, add the onions and stir until just starting to wilt. Add the beef and continuously stir until meat just starts to loose its pink color. Add soy, sugar, and mirin. Bring to a boil then add potatoes stir a few times then add enough water to come a little more than half way up the potatoes. Turn the heat to high and cover, stirring frequently. When the potatoes are just tender remove lid, boil water down till it is almost gone (you can actually serve this as a stew if you want so you don't have to boil the water down if you prefer it more stew like). Add extra soy sauce to taste if desired. Serve hot or at room temperature.

*personally, I love this recipe the next day. It tastes great cold or warmed up in the microwave. **This is traditionally packed in lunch boxes for school children or hard working office workers in Japan.

Cookies and Cream Fudge

16 Oreo's Crushed
1 Can Sweetened Condensed Milk
2 Tbsp Butter
2 2/3 Cup Vanilla (White Chocolate) Chips
1 tsp Vanilla

Mix milk, chocolate, and butter in saucepan over low to medium heat. Remove from heat. Add oreo's and mix well. Spread into 8x10 pan lined with foil. (I also grease the foil so the fudge will slide right out) Refrigerate for at least 1 hour. Cut into small pieces. Serve chilled. Store in fridge.

Tostadas

Can you tell I really like sour cream?

Tostada shells
1 can refried beans
Shredded chicken (optional) seasoned with a little seasoning salt

Favorite toppings:
Shredded cheese
Lettuce
Avocado slices
Tomatoes
Olives
Onions
Sour Cream
Salsa or Louisiana Hot Sauce (my favorite!)

Place tostada shells in the oven on hi-broil for 1-2 minutes. Put beans and chicken on top of the shell and top with favorite toppings. These are so yummy, and are really quick to make!

* Serve with chips and salsa and/or Spanish rice

Easy Stroganoff

Apparently I'm really enjoying stroganoff this week.

Ingredients:
2 cans Cream of Mushroom Soup
1 can Golden Mushroom Soup
1/2 cup milk
1 cup sour cream
1 lb. Hamburger (my family isn't big into hamburger so I use less)

Directions:
Brown hamburger; add other ingredients. Let simmer; thin if desired with more milk. Serve over rice or noodles. If you would like to give it a kick add 1/2 cup onions, fresh or dehydrated.

Chicken Artichoke Paninis

Sliced chicken

Artichoke hearts

Roasted red pepper

Carmelized onion

Muenster cheese

Bread (we like the Beehive White from Great Harvest)

Newman's Own Light Honey Mustard Dressing

PAM cooking spray

Build sandwich on favorite bread: chicken, roasted red pepper, artichoke hearts, caramelized onion, dressing, and cheese. Spray both sides of the bread lightly with PAM cooking spray. Place in ungreased panini griddler and cook for about 5 minutes.

** I have the Cuisinart Gourmet Griddler, which is perfect for making so many yummy things, including paninis! You can also use a George Foreman Grill, that works wonderfully too :)

p.s. You can buy the Cuisinart right now at Costco for only $90. You can also buy it at Bed Bath & Beyond. It's $120 there, but if you use a 20% off coupon it comes out to be about the same price as at Costco :)

Southwestern Chicken Burritos

4 cups cooked, shredded chicken

1/2 c. BBQ sauce

1 can black beans, drained and rinsed

1 can corn, drained

minced onion

1/4 c. sour cream

2 T. lime juice

romaine lettuce leaves

flour tortillas (we love the homemade tortillas from Costco!)

Over medium heat, add cooked chicken, BBQ sauce, beans, corn, onions, sour cream and lime juice. Stir to combine. Cook for about 5 minutes.

To assemble, place a lettuce leaf of flour tortilla and top with chicken mixture. Roll like a burrito. Serve with avocado slices or mango salsa.

Rice Stroganoff

White rice cooked
1 lb. hamburger, browned and drained
1 can cream of mushroom soup
1/2 can of milk
1 - 2 Tbsp Herb Seasoning (see previous post)

Start with 1 cup uncooked rice and prepare according to package directions. Add browned hamburger, cream of mushroom soup, milk and herb seasoning to rice. Mix together and heat through on stove top.

Herb Seasoning

This can be added to any dish for an extra kick or used in place of salt and pepper at the table. Makes approximately 1/3 cup. I store it in an empty spice jar.

Combine the following:
1/2 tsp cayenne pepper
1 Tbsp garlic powder
1 tsp dried basil
1 tsp dried marjoram
1 tsp dried thyme
1 tsp dried parsley
1 tsp dried savory
1 tsp mace
1 tsp onion powder
1 tsp powdered sage
1 tsp freshly ground pepper

Brown Rice and Lentil Casserole

Yes, lentils are kid-friendly! This recipe has gone through a whole lot of adjusting and it has finely reached the point that we all enjoy it. Also, this is a great food storage recipe if you're trying to rotate things.

Ingredients:

2 cups chicken broth (equals 1 can)

1/2 cup lentils

3/4 cup brown rice

1/4 cup dehydrated onion

1 tsp Italian seasoning

1/4 tsp garlic powder

1 cup grated cheese, cheddar is preferable

Instructions:

Preheat oven to 300 degrees. Mix all ingredients except the cheese in a 9x13 baking dish. It will have a lot of liquid at this point but the rice and lentils will soak it all up. Cover with foil and bake 1 hour 10 minutes. Then remove the foil, add cheese and bake for an additional 20 minutes. If there is not enough cheese to cover the top I will usually add more. My kids won't turn down something covered in cheese.

Chili and Cornbread

This dinner is one of my family favorites and it's so easy!

Slow-Cooker Chili
makes 4 servings

2 tsp. canola oil
1 lb. London broil or top round steak, trimmed of fat and cut into 1/4 inch cubes
1 medium onion, finely chopped (or substitute a handful of dehydrated onions)
3 garlic cloves, minced or pressed
1 tsp. paprika
2-3 tsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. salt
1 can (14.5 oz.) diced tomatoes with liquid
1 c. water
1/3 to 1/2 jalapeno chili, halved, seeded and finely chopped
1 can (15 oz.) kidney beans (or pinto beans) drained and rinsed

1. Heat oil over medium-high heat in large, nonstick frying pan. Add beef, garlic, and onion (if using dehydrated add onion when adding liquid) and cook until browned, about 8 minutes.
2. Spoon the beef mixture into a slow cooker. Add the remaining ingredients and stir to combine. Cover the slow cooker and cook on low for 8-10 hours.


Cornbread

1 1/4 c. all purpose flour
3/4 c. corn meal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt (optional)
1 c. skim milk (can substitute dehydrated milk)
1/4 c. vegetable oil
2 egg whites or 1 egg beaten

Heat oven to 400 degrees. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and toothpick comes out clean.

My Favorite Rolls

During winter time I love to bake. And I especially love to bake these! My mom would make these rolls for special occasions or just for whatever. They are one of my ultimate comfort foods. It is a slight variation on the Lion House Roll recipe...I'm not sure why mom changed the recipe. Maybe because we didn't have powdered milk . I don't know. For some reason she altered the recipe just a little. Here's how I do it:

4 Tblspns dry active yeast
2 2/3 cups warm water
2/3 cup sugar
2/3 cup butter, margarine, or shortening (I prefer the butter or margarine, personally)
5 tsps salt
1 1/3 cups warm milk
10-12 cups flour
2 eggs

Combine your yeast and water in a big mixing bowl (I use my bosch mixer for this) and let them stand for 5 minutes. Your water shouldn't be too warm so you don't kill the yeast. Then add the sugar, butter, salt, warm milk (again, not hot...you don't want to zap your yeast), 4 cups of flour and eggs. Mix it all together until it is very smooth, then add another 4 cups of flour (2 at a time, beating until smooth each time). Add more flour, one cup at a time, until the dough pulls away from the side of the bowl. It shouldn't stick to your finger when you poke it. Then I let it mix in the Bosch for 10 minutes. If you don't have a bosch, turn the dough onto a floured surface and knead it for a bit until the bubbles are out. Then let the dough rise for about 45 minutes or until it about doubles in size. Split your dough into quarters. Roll each quarter into a circle and divide it into 16 triangular sections (like cutting a pie). I like to spread some melted butter over the rolled out dough before I cut it. Because that's what my mom would do. Then you take each section and roll it from the big end to the small end to make it a crescent roll. Place them on a greased baking sheet. I usually fit 16 on each baking sheet and use 4 sheets. Cover the baking sheets with light towels and let them rise some more. I like to let them rise for at least 30-45 minutes or so. Bake them in a 400 degree oven for 13 minutes or until golden-brown.

I usually freeze most of them and pull them out when needed. We usually go through them pretty quickly though. We all love them!

Pulled Roast with Cilantro Sauce

This is a ridiculously easy recipe for one of those days that you want an impressive dinner, but don't want to spend all day slaving over the hot stove. This is a crock pot recipe, so it does take a little planning ahead. Here's what you do:

Put a rump roast in your crock pot. Then you grab some salsa (1 1/2 cups) and brown sugar (1/3 cup).

I mix them together, then pour them over the roast in the crock pot.

Put the lid on.

Set your crock pot on low, then spend about 7 hours doing other stuff. Let the crock pot work its magic!

After your 7 hours is up, crank your crock pot up to high. This will make your meat shred more easily. While you are waiting, whip up your cilantro sauce:


In a blender, blend until very smooth:

3 tomatillos, husked, washed and quartered
1 pkg buttermilk ranch salad dressing mix (the powdery stuff)
1/3 cup- 1/2 cup buttermilk (I just use 1 tbsp lemon juice plus milk to make one cup, then use what I need)
1 cup FRESH cilantro
1 cup mayonnaise (or miracle whip)
1 clove garlic

This makes a bunch...I freeze what's left in a couple containers afterwards to use for future meals. I probably get 3 pulled roasts worth of sauce each time I make it.
After your hour is up, pull out your roast and shred it. Hopefully it looks like this:


I like to shred mine up on a plate. You can shred it in the crock pot if that is easier, though. Then assemble your dinner as follows (or however you want). Cover a tortilla with some sauce, add meat, tomatoes, lettuce, cheese, sour cream, avocado, and whatever else you like. You can roll it up, but I always end up using a knife and fork regardless of if it's rolled or not. We like to have rice and black beans on the side. It is very filling, and the leftovers are awesome!

I have a confession to make...I didn't take a picture of the finished product. What can I say? I was hungry! And it smelled soooooo good, I forgot to take a picture. Sorry. You'll have to make it to see what it looks like! You can also use a pork butt roast in place of the rump roast. I haven't tried that, but have heard it is really great, too. Enjoy!

Fajitas

Fajitas are so yummy and really easy to make!

I had a bit of fun with my camera,

so I'll show you step-by-step how to make them :)

First, cut up your vegetables and put them in a bowl

Saute your chicken in olive oil on the stove


Season it with some pepper, fajita seasoning & lime juice

When chicken is almost cooked, add the vegetables

Serve meat and vegetables in a tortilla and top with your favorite toppings!

Fajitas:

chicken (you can also use shrimp or steak meat)
1 green pepper, sliced

1 red pepper, sliced

1 purple onion, sliced

2 T. olive oil

2 T. lime juice

2 T. (or 1 packet) fajita seasoning

pepper to taste

Tortillas (we love the homemade tortillas from Costco!)

Favorite toppings: cheese, sour cream, avocados, tomatoes, salsa...

Cook chicken in 2 T. olive oil. When it's almost done, add the vegetables. Season everything with fajita seasoning, pepper, and lime juice. Serve in a warm flour tortilla and top with your favorite toppings! Enjoy!

Tuna Noodle Casserole

** Let me begin by saying that Tyler loathes tuna casserole. I had to bribe him to even take a bite. He ended up loving it, and had two helpings. So, this recipe is for anyone out there who claims to not like tuna casserole -- it will change your mind! **

3 cups uncooked egg noodles

1 can cream of mushroom soup

1/2 cup sour cream

1/2 cup milk

1/2 cup mayonaise

2 6-oz. cans chunk light tuna, drained

1 can corn, drained

1 cup frozen peas

2 cups shredded cheese, divided

1 T. lemon juice

salt and pepper

TOPPING:

3/4 cup bread crumbs

2 T. butter, melted

Preparation:

Preheat oven to 350 degrees. Grease a 9 x 13 pan. Cook the noodles according to package directions. Heat the soup, sour cream, mayonnaise and milk in a saucepan over medium heat. Stir. Mix in the tuna, corn, peas, 1 cup of the cheese, lemon juice and season with salt and pepper. Stir until heated through. When the noodles are cooked, drain them and return them to the pot.

Add the tuna mixture and stir well. Pour into the baking dish. Top with remaining cheese and top with bread crumbs. Drizzle butter over bread crumbs. Bake at 350 for 30 minutes. Serve with green salad and corn bread.

Gingersnaps

This is one of our family's classic recipes...it is what we use for neighbor gifts every year as well as for just about every family party around Christmas. It is probably my *most* requested recipe. I have included the measurements for a regular batch, as well as a half and double batch. The double batch makes about 325 cookies, depending on how big you roll them. So here's what you need:

Gingersnaps

½ batch	Full batch	Double batch
¾	1 ½	3	Cups Shortening
1	2	4	Cups Sugar
¼	½	1	Cups Molasses
1	2	4	Eggs
2	4	8	tsp Baking Soda
2	4	8	Cups Flour
½	1	2	tsp Ginger
1	2	4	tsp Cinnamon
½	1	2	tsp Salt

Mix shortening and sugar well. Add molasses and eggs. Add dry ingredients and mix well. If possible, chill dough for 2 hours. Form dough into small balls (about 1 inch...maybe a little smaller) and roll in sugar. Bake at 350 for 8-12 minutes (until tops start to crack).

Extra notes: when we make these, my husband forms the dough into "snakes" and then pulls the dough off that he wants to roll. We also freeze the dough "snakes" to have quick cookie options for days when we want a treat, but don't want to go through all the work of making them.

If you have any questions, just let me know!

Reeses Brownie Bites

{I cannot take credit for this recipe, Tyler made these. Good job Honey!}

1 box favorite brownie mix

1 bag Reeses peanut butter cups

Make the brownies according to directions. Pour brownie batter into greased mini muffin tins (don't use the little paper cups). Put 1 peanut butter cup in the center of each brownie. Bake at 350 for approx. 20 minutes.

Carrots and Zucchini

baby carrots

zucchini

olive oil

grated Parmesan cheese

dill weed

salt & pepper

Boil the carrots in water until they're soft. Saute sliced zucchini in olive oil for about 1 minute. Add the carrots and saute together for about 5 minutes. Sprinkle the Parmesan cheese, dill weed, and salt and pepper over the vegetables and stir for a couple minutes more.

Cranberry Fluff Salad

This recipe comes from The Lion House Cookbook. In my family, it's a holiday tradition to have it at the dinner table! This is also one of those recipes that looks a lot prettier in real life... I apologize for the funny shade of pink it has in this picture!

2 cups raw cranberries, ground (in a blender or food processor)

1/2 cup sugar

2 cups diced apples

1/2 cup chopped walnuts (optional ~ I leave them out)

3 cups miniature marshmallows

1/2 tsp. salt

1 cup whipping cream

Combine cranberries and sugar, blend, and cover and chill overnight. Add apples, walnuts, marshmallows, and salt. Fold in whip cream. Chill.

Homemade Guacamole

2 soft avocados

1 fresh lime, juiced

1/2 c. finely diced onions

1/2 tsp. salt

dash pepper
2 tbs. sour cream
1/2 tbs. olive oil
1 garlic clove, finely diced

Cut and pit avacados. Mash with a fork in small bowl. Add all the rest of the ingredients. Chill 30 minutes.

Salmon

My husband hates it when I say that I have made a new concoction for dinner and so I have started to say "a meal to you with love" - but it is all the same. We love fish and try to eat it more often then we eat red meat. Last night I made some very easy and very tasty salmon. Here's how...

I used four salmon patties from Costco - but you could use fillets.
I put a little olive oil in a fry pan.
Add the salmon patties.
Add a can of mandarin oranges and half or all the liquid from the can.
Sprinkle with a generous portion of pomegranate seeds.
Cook covered over a medium heat for the first 5 or 6 minutes.
Then flip patties and uncover so the liquid will cook out (if you cook the entire time uncovered the sugar from the fruit gets black, but I guess then you have blackened salmon - your choice!)

YUM! I served it over wheat pasta and it was delicious...

Parmesan Chicken

This is my family's favorite and we eat it a lot. I don't have a recipe for it, because we ate it at a friends house and then I just winged it at home. But I'll tell you how I assemble it.

Chicken breasts (about 3)- you can leave them whole or cut them into slices. I cut them into slices because it cooks faster. And it's more portion friendly for kids.

But about 1/4 cups of milk in a dish (this will be used to dip the chicken in before the cheese mixture)

Place your baking dish in the oven with 1-2 tbs. butter to melt and preheat the oven.

Mix in another bowl: (these are all guesstimates) (I just eyeball)
1/2 cup flour
basil
oregano
parsley
salt
pepper
thyme
1/2 cup parmesan cheese (shredded)
optional: 1/3 cup mozzarella cheese (finely shredded) My family loves the extra cheese.

Dip the chicken into the milk and then into the flour/cheese mixture and place into the baking dish of melted butter. Then on top of each chicken breast place a small amount of butter. Then place into the oven and bake for about 25 minutes or until the chicken is done. The baking time will depend on the size and number of chicken breasts. Again if you cut them into slices they cook faster.

I hope you enjoy this meal. It is a favorite Sunday dish.

Jello Jigglers

My daughter Isabelle loves to "bake" more than just about anything! She also loves Jello, and so this was the perfect recipe to "bake" with her :)

2 family-size (8 oz.) pkgs. Jello

2 1/2 c. boiling water

Completely dissolve gelatin in boiling water. Pour into 13 x 9 inch pan. Chill until firm, about 3 hours. To unmold: dip pan in warm water about 15 seconds. Cut into squares or use cookie cutters.

Candied Apple Toffee Cheesecake

*Thanks Kraft Magazine!*

1 cup crushed NABISCO Ginger Snaps
3 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 cup apple pie filling, divided
1/2 cup PLANTERS Walnut Pieces, divided
1/2 cup toffee bits, divided
Make It
HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

SO GOOD! Looks just like the picture and tastes even better!

Penne Pasta with Parma Rosa Sauce

1 package of Knorr Parma Rosa sauce mix
1/2 (8 oz.) package penne pasta
2 T. olive oil
2 handfuls of fresh spinach
1 small can mushrooms (drained)
3/4 c. onion, chopped
2 cloves garlic, finely diced
Dash Italian seasoning, salt & pepper
Parmesan cheese

Cook Parma Rosa sauce according to package directions. In a separate pan, saute spinach, onion, mushrooms and garlic in olive oil. Season with Italian seasoning and salt and pepper. Toss vegetables with cooked penne pasta; stir in sauce. Top with fresh Parmesan cheese.

Blender Wheat Pancakes

Our family has been trying to be diligent about building our food storage but we can't afford a wheat grinder right now so it makes it hard to rotate our wheat. I use a small coffee grinder to use some of our wheat to make bread, but this recipe allows you to use the wheat in your food storage and not need to purchase a wheat grinder!

I got this recipe from http://www.everydayfoodstorage.blogspot.com/ and we love it - our neighbors love it - they are so easy to make and result in only one dirty dish!

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.
Blend on highest speed for 4 or 5 minutes or until batter is smooth.
Add eggs, oil, baking powder, salt and honey or sugar to above batter.
Blend on low.
Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.
Cook; flipping pancakes when bubbles pop and create holes.

We actually prefer them as waffles and I use applesaurce instead of oil to cut out the fat.

Try them and then let us know how much you love them!

Honey Dressing

2/3 c. sugar
1/2 tsp. salt
1 tsp. dry mustard
1 tsp. grated onion
dash paprika
1 tsp. celery seed
5 T. vinegar
1/3 c. honey
1 T. lemon juice
1 c. salad oil

Mix all ingredients except the salad oil thoroughly (I used my Kitchen Aid mixer). Add salad oil very slowly, beating all the time. Beat until thick.

Red Chicken

So apparently I have a thing with colored chicken...

~
This recipe was featured on Good Things Utah a couple of months ago, and tonight I though I'd try it. It turned out good, but the amount of cider vinegar made it really pungent, so I'll probably half that part of the recipe next time I make it {or maybe use red wine vinegar instead, which isn't as strong...}. Besides that, prep time was only about 5 minutes, and that makes it a keeper!

4 boneless, skinless chicken breasts (I cut mine into strips)

3/4 cup ketchup

3/4 cup brown sugar

3/4 cup cider vinegar

onion slices (optional)

1 lemon, sliced

Place chicken in a single layer in sprayed baking dish. Place lemon slices and onion slices over chicken. In a separate bowl, combine ketchup, brown sugar, and vinegar. Pour over meat. Bake at 350 for 45-60 minutes {covered}. Serve over rice.

Veggie Overload!

My cousin's husband is a farmer, and he dropped a bunch of veggies of at my grandma's -- who then proceeded to distribute them. I got a little overzealous and came home with boxes of veggies, and then the overwhelming need to do something with all of them before they went to waste .... so I baked, and cooked, and bottled, and now I'm done! I made Zucchini bread, apple muffins, salsa, and stuffed peppers. I bottled apples, applesauce, and apple pie filling, and I dried onions, apples, peppers and squash. And now I am DONE! Anyway, I didn't take pics of everything, because I was in the get-it-done-and-get-it-out-of-here zone ... but I DID take pics of my salsa ... it turned out SO GOOD! It was a little on the spicy side, though, that depends on the kinds of jalapeno's you get....

Salsa

Ingredients:
1 can (10 ounces) diced tomatoes and green chilies, undrained (I used fresh since I had them)
1 tablespoon seeded chopped jalapeno pepper
1 tablespoon chopped red onion
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1 tablespoon olive oil (you can also use lime juice, which I did on half -- it's just a got a zestier taste)
Dash salt
Dash pepper

Chocolate Zucchini Bread

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup grated unpeeled zucchini
1/2 cup semisweet chocolate chips

In a large mixing bowl, cream the butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture. Stir in the zucchini and chocolate chips. Spoon into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.


Apple Cinnamon Muffins

Ingredients:
1-1/2 cups all-purpose flour
1/2 cup sugar
1-3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg
1/2 cup milk
3 tablespoons vegetable oil
3 tablespoons applesauce
1 medium tart apple, peeled and grated
TOPPING:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons cold butter or margarine
1/2 cup old-fashioned oats
1/4 cup finely chopped nuts

In a bowl, combine the first six ingredients. In another bowl, combine the egg, milk, oil and applesauce. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour. cut in butter until crumbly. Stir in oats and nuts. Sprinkle over muffins. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Stuffed Peppers

Ingredients:
6 medium fresh tomatoes, peeled, seeded and chopped
1 medium onion, chopped
3 celery ribs, diced
1 can (8 ounces) tomato sauce
1 cup water
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
4 medium green peppers
1 pound lean ground beef
1 cup instant rice, cooked
1 teaspoon dried basil

In a large saucepan combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.

Chicken Tortilla Soup

I love fall! It feels like soup to me -- so in honor of the feel of fall in the air, I made our favorite soup tonight! Courtesy of my friend Val, this is the honest to goodness best chicken tortilla soup recipe I've found. The girls love it because they get to add toppings and 'stir' it all up with their tortilla strips! Happy fall, everyone!

½ c. chopped onion
1 clove garlic/ minced
2 tsp. vegetable oil
4 cups chicken broth
1 green pepper/ chopped
1 tsp. pepper
2 tsp. basil
1 tsp salt
15 ounce can diced/ stewed tomatoes
6 oz can tomato paste
½ cup canola oil
5 flour tortillas ½ inch slices
2 cups cooked/ chopped chicken
1 cup frozen corn
Avocado slices
Shredded cheese
Sour Cream
In large pan sauté onion, garlic and green peppers. In 2 tsp oil until tender. Stir in broth, basil, salt, pepper, diced or Stewed tomatoes and tomato paste. Heat to boiling. Reduce heat, simmer uncovered for 30 minutes. Heat ½ cup oil in skillet until hot, cook tortilla strips in oil until light golden brown, drain on paper towels, add chicken and frozen corn to soup. To serve, top with cheese, Avacado slices and sour cream as desired.

Oriental Orange Chicken

I so wish I could take credit for this recipe, but it's actually my good friend Emily's. My family flips everytime we have it for dinner

{which is quite often!}

4 chicken breasts, cut into strips (or you can use chicken tenders)

2 tsp. garlic salt
1 c. cornstarch
2 eggs, beaten
½ c. vegetable oil

Mix together salt and cornstarch. Dip chicken in cornstarch, then in beaten eggs. Fry in oil on medium heat until lightly browned. Place in casserole dish.

Sauce:
¾ c. sugar
½ c. red wine vinegar
¼ c. pineapple juice
3 T. catsup
1 T. soy sauce

Heat sauce ingredients on low; pour over chicken. Bake at 350 for 45 min. to 1 hour, turning over half way. Serve with rice. * I usually double the sauce*

Chicken With Mushroom Cream Sauce Over Fettuccine

2 chicken breasts
1/4 cup diced onion
2 cloves garlic, finely diced
1 package sliced mushrooms
1/4 cup white cooking wine or chicken broth
2 cans cream of mushroom soup
salt and pepper

Brown chicken breasts on both sides in a skillet and remove and set aside. Saute onions in a little bit of olive oil. Add garlic and saute, then add sliced mushrooms and saute. Add white cooking wine or chicken broth to deglaze the skillet. Add 2 cans of soup. Season with salt and pepper. Stir to combine everything as to look like a sauce. Put the browned chicken breast in the sauce to finish cooking, simmering for about 10-15 minutes. Serve over cooked fettuccine. Top with Parmesan cheese.

No-Bake Cheesecake

8oz. cream cheese(softened) 1 15oz. can sweetened condensed milk
1/3 cup lemon juice 1 tsp. vanilla
Graham cracker pie crust

Whip cream cheese until fluffy, gradually add milk. Continue to beat until well blended, add lemon juice, and vanilla. Blend well. Pour into crust, chill 2-4 hours or just 2 in freezer. Top with any fruit topping. I used Rhubarb it was delicious!

Pasta Sauce {with bacon!}

6-8 slices of bacon, cut into pieces
1 can (28 ounces) tomatoes in juice
1 tsp. sugar
2-3 cloves garlic, finely chopped
1/2 tsp. Italian seasoning (or fresh herbs: parsley, basil, oregano, etc.)
1/2 tsp. black pepper
1/2 tsp. salt
1 cup frozen peas, thawed
1/2 cup onion, diced
1/4 cup sour cream
12 oz. of your favorite pasta, cooked

Cook bacon in a saucepan until cooked through, but not burnt. Drain on paper towels and discard drippings, but do not wipe out pan. Increase to medium-high heat and add tomatoes, onion, and garlic. Stir in sugar, Italian seasoning (or herbs), and salt and pepper. Then add chopped bacon and peas. Cook for 5 minutes, simmering vigorously, stirring every so often. Remove pan from heat and stir in sour cream. Serve over cooked pasta.

Taco Soup

This is a family favorite, my kids will always eat this even as leftovers! I got this recipe from our ward cookbook thanks AnnaMarie Perkins.

Taco Soup
1 lb. ground beef
1 chopped small onion
2 cans corn
1 small can olives(optional)
1 can black beans
1 can kidney beans
2 cans sliced tomatoes or 1 can 29oz.
1 pkg. taco seasoning mix
Brown ground beef and onion together, drain fat. Combine all ingredients in a large pot and simmer for about 20mins. Top with shredded cheese, sour cream, and tortilla chips in individual bowls.

Apple Cheddar Turkey Burgers

I have a guilty confession --- I love the food network. I have it playing constantly on mute so I can watch what they're doing, and hurry and watch if I'm interested -- and therefore my kids have become addicted, too. I really love Semi-Homemade with Sandra Lee, love Paula Dean and her boys, and (sigh) I love Rachael Ray. Not a huge fan of her talk show, but love the 30 minute meals, and she does do the best burgers. She kind of drives me up the wall -- but she can cook. (She can also make you fat, but she can cook!). I also get her magazine .... so anyway. This is my newest Rachael Ray burger love affair .... give it a shot.

Apple-Cheddar Turkey Burgers

*The pictures is, quite obviously, from her site. I do not have hours (or the gift) to make food look this good, but it does taste as good as it looks!*

2 pounds ground turkey breast
4 scallions, finely chopped
1/3 cup chopped flat-leaf parsley (a generous handful)
1 tablespoon grill seasoning
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil (EVOO)
1 apple, such as granny smith, cut into 12 slices
8 slices extra-sharp cheddar cheese
1/4 cup whole-berry cranberry sauce
2 tablespoons grainy mustard
4 sandwich-size english muffins, split and toasted
8 leaves red- or green-leaf lettuce

1. In a bowl, combine the turkey, scallions, parsley, grill seasoning and poultry seasoning. Form into 4 patties, pressing your thumb into the center of each to prevent it from bulging.

2. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes.

3. In a small bowl, mix together the cranberry sauce and mustard; slather on the muffin tops. Pile 2 lettuce leaves on each muffin bottom, top with the patties and set the muffin tops into place.

*I used regular bakery hamburger buns and toasted them -- it was good that way (we're not english muffin fans)*

Homemade Spaghetti Sauce

1-28 oz. can diced peeled tomatoes
1-15 oz. can tomato sauce
1-12.5 oz. can Italian diced tomatoes
16 oz. fresh mushrooms
1 lb. ground beef or Italian sausage
1 T. Italian seasoning {or use fresh herbs ~ basil, parsley, oregano, etc.}
diced onion
diced green pepper
4 cloves garlic, chopped
salt & pepper

Brown meat on the stove. Then add everything together in the crock-pot. Cook on low 8-10 hours. Serve over pasta noodles. Top with fresh parmesan cheese. Makes the house smell wonderful all day!

Green Beans

Another great recipe from The Pioneer Woman!

I made these tonight, and Tyler and the kids,

(who usually won't even touch green beans)

devoured them!

1 lb. green beans

1 cup chopped onion

2 cloves garlic, chopped

1/2 cup chopped red bell pepper

1 T. butter

1 T. olive oil

1 cup chicken broth

salt & pepper

Saute onion and garlic in butter and olive oil. Add the green beans and cook until they turn bright green (about 1 minute). Add the chicken broth, red pepper, salt and pepper. Turn heat to low, cover with a lid, leaving the lid cracked to allow steam to escape. Cook for 20-30 minutes or until liquid evaporates.

Easy Chicken Strips

4 chicken breast halves
1/2 tsp. salt
1/4 tsp. pepper
1 T. plus 1 tsp. cornstarch
1 T. oil
1 egg white
2-4 T. Butter (I don't use this)

Cut chicken breasts halves into 1/4 to 1/2 inch strips. Mix salt, pepper, cornstarch, oil, and egg white. Add chicken strips to mixture. Allow to sit in refrigerator for 2-4 hrs (I've used it immediately with great results). In a frying skillet, melt 2-4 T. butter (I don't add this because of the oil in the mixture). Cook chicken until golden brown or cooked all the way through.

This is a great, simple meal when added with rice, a frozen veggie, and fresh or canned/bottled fruit. I also add this to recipes that call for cooked chicken (like Fettuccine Alfredo).

Fettuccine Alfredo

I LOVE this recipe!! It is quick and easy, yet it could be used for those special occasions (I love to make this for our Valentine's dinner or a birthday dinner).

12 oz. uncooked fettuccine noodles
3/4 cup butter or margarine (I have reduced this by half and it has turned out great.)
1 cup whipping cream
1/4 tsp. white pepper
1/4 tsp. nutmeg
1 1/4 cup grated Parmesan cheese (I buy the big one from Sam's Club, which saves on money. I use Parmesan in other recipes too, or as a topping. I've also used fresh, shredded Parmesan. Either works great).
2 tsp. parsley (if desired)

Cook fettuccine noodles in a separate pot according to the package directions. Melt margarine in another medium pot. Stir in cream, pepper, and nutmeg. Cook over low heat for about five minutes or until mixture thickens slightly, stirring constantly. Stir in cheese and cook over low heat just until cheese is melted, stirring constantly. Immediately stir in cooked fettuccine noodles. Toss to coat with sauce. Top with parsley (or stir into mixture).

You can add chicken to this. I either boil my chicken, or use my Chicken Strips recipe to add to the fettuccine. You can also make it veterinarian by adding crisp, cooked veggies. Or you can serve it as it is.

Serve hot!

Bow Tie Pasta With Zucchini

The Pioneer Woman has outdone herself once again!

This is what I made for Sunday dinner today.

So yummy!

bow tie pasta, 1 lb.

2 zucchini, cubed

1 medium onion, diced

3 garlic cloves, diced

3 tomatoes, diced

1/3 cup chicken broth or white cooking wine

3/4 cup cream

2 T. olive oil

parmesan cheese

salt and pepper

fresh basil and oregano

Saute zucchini in olive oil until it's a little browned. Remove from pan. Saute onion and garlic together. When they're done, add tomatoes. Add chicken broth or wine, stir. Add zucchini back to the pan, then the cream, stir. Add fresh herbs and (a lot) of salt and pepper. Stir well. Toss with cooked bow tie pasta. Top pasta with fresh parmesan. Enjoy!

Tin Foil Dinners

Last night we went up to our friend's cabin,

and for dinner we made tin foil dinners.

While how to make these might seem obvious,

I thought I'd post the recipe anyways.

They're really good and so much fun to make!

Heavy duty tin foil and add your favorite ingredients.

Some favorites are:

ground beef, chicken or any kind of meat (we used chicken)

carrots

onions

mushrooms

zucchini

peppers

potatoes

garlic

cream of chicken soup (I used the kind with herbs)

(you can also use BBQ sauce, which tastes a little better with the beef, but not so good on the veggies, so put it on after it's done cooking)

Put your meat and favorite veggies on a large piece of tin foil. Season with salt & pepper, drizzle a little olive oil over everything, and then top with cream of chicken soup. Wrap the ends tightly and make sure it's completely enclosed. Put on a grill or in a camp fire for 30-40 minutes, occasionally turning over. Or, if you do this indoors, you can also bake these in the oven at 350 for 50 minutes.

Oreo Chocolate Chip Cookies!

I got this recipe from the ever fabulous Picky Palate (if you haven't visited -- absolutely do! She is ALWAYS good for a fantastic recipe!) The girls and I made it last night, and they (and I) loved it!

Chocolate Chip Oreo Cookies
1 stick softened butter6 Tablespoons sugar6 Tablespoons brown sugar1 egg½ teaspoon vanilla1 ¼ Cup flour½ teaspoon baking soda½ teaspoon salt8 broken pieces Oreo Cookies1 Cup chocolate chips
1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.
2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.
3. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 7-9 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Veggie & Cheese Bagel Sandwich

Tonight I made these bagel sandwiches for dinner

and they were a big hit!

I got the recipe from one of my most favorite sites

The Pioneer Woman Cooks {and does she ever!}

The only thing I did differently was

I put turkey on Tyler's sandwich,

because he's a guy,

and it's not "real food" unless there's meat!

everything bagels {or any kind you want}

1 block of cream cheese

green onions

cucumbers

tomato

avocado

red onion

alfalfa sprouts

muenster cheese

cheddar cheese

any more veggies you want {I added some thinly sliced carrots}

Mash the cream cheese with a fork, and add 3-4 green onions to it, finely diced. Blend well {I seasoned it with a little salt & pepper}. Spread on both halves of the bagel. Top with your favorite vegetables, and try not to pass out after the first bite! {1 block of cream cheese will make enough for 5-6 sandwiches}

Continued book review

Day one of the "Deceptively Delicious" cook book review started out great! I was just going to go with the flow and give you the recipes, but I am reviewing three and that would make a huge post. Just email me if you want to try it and I'll pass it on.
French Toast (with banana or pineapple or sweet potato or pumpkin or butternut squash) This recipe calls for some stuff I didn't think was necessary and also some stuff like flaxseed meal????? Who has that? Smith's doesn't even sell it. I just left those things out and it turned out perfect! I just mixed the eggs with the pumpkin and cinnamon then dipped in my whole-wheat bread, cooked on my nonstick grill....Voila Yummy. My boys ages 8 and nearly 6 said it was great, I enjoyed it, but best of all my little girl aged 20 months said 'mmmmm' the whole time she was eating. Also it was very filling, my boys didn't ask for snacks all morning the way they usually do.

I just did my regular sandwiches for lunch so on to dinner.
Chicken Alphabet Soup (with cauliflower and sweet potato)
I didn't take a picture because it didn't turn out as well as I thought. I couldn't find any alphabet pasta at Smith's, I'll have to look at other stores but today I didn't have time. It turned out good just not great, it tasted good and the secret ingredients were not detected, but my picky one didn't eat anymore of this than my other chicken noodle soup with the veges visible and I like that kind better. I think maybe I'll try my other recipe with these secret ingredients to pack more vitamins in. My 8 yr liked it and of coarse my baby loved it (she's loves food anyway). My Husband felt the same as I did.

Dessert Brownies (with carrot and spinach)
Success! The kids wanted more, my youngest two cried when I said, "No it's 9 o'clock, time for bed, more tomorrow!" Interestingly my husband and I were the only one's who knew what the secret ingredients were and we liked them the least. We still enjoyed it just not as much as a brownie without carrots and spinach which is good then I am not so tempted to eat one after another and another.

The secret ingredients are a puree and that is the hardest part about these recipes, but still fairly easy. Once you have a good stock of purees on hand they will be a cinch. When I made the ones for the recipes I tried today I just put the left overs in the freezer in 1/4 cup portions for easy use. Well that's it for today, I'll review more later this week. I hope this is helpful.

Lasagna

This recipe comes from one of my most favorite and useful cookbooks, 101 Things To Do With A Slow Cooker. Not only is this lasagna delicious, but it's really quick and easy to make. I usually make it on Sundays before church, and then it's ready by the time we get home. Another thing I do is brown the meat and shred the cheese the night before, making assembly even faster!

12 lasagna noodles, uncooked

1 lb. ground beef, cooked and drained

1 tsp. Italian seasoning

1 jar spaghetti sauce

1/4 cup water

1 carton (16 oz.) cottage cheese

2 cups mozzarella cheese, grated (* I usually do 1/2 mozzarella and 1/2 cheddar)

Break noodles in half. Place half of the noodles in bottom of greased show cooker. Stir Italian seasoning into meat and spread half over noodles already in slow cooker. Then layer 1/2 of the sauce and water, 1/2 of the cottage cheese, and 1/2 of the mozzarella cheese over the beef. Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 6-8 servings.

Cook Book Review

Deceptively Delicious
My name is Emily and I am excited to contribute to this blog, hopefully this post and tomorrows will be helpful to you. My sister and niece gave me this cook book for my birthday and I have yet to use it. Jessica Seinfeld (yes, Jerry's wife) apparently has really picky eaters, something most moms can relate to. So she teamed up with Joy Bauer (a nutritionist) to create kid friendly recipes that are packed full of vitamins. The concept of the book is that if your children refuse to eat the veges trick them into eating them, hence the 'deceptive' part of the title. My plan is to try a few of these recipes through out the week and let you know if I think the book is worth while. Starting tomorrow I will make the french toast with pumpkin puree in it. For dinner we will have chicken alphabet soup with cauliflower and sweet potato puree. I won't be posting the recipes since that is probably against the law (darn copyright laws), but you get the idea with knowing the secret ingredients and can check the book out for yourself. Wish me luck and I'll take pics and get reviews from my kids tomorrow.

Baked Focaccia Sandwich

Jeremey loves sandwiches -- so I'm always looking for something new. I got this recipe from Taste of Home's website (tasteofhome.com). My grandmother gives me a subscription to their magazine every year and it's my favorite gift -- it's a great resource! I made this a few weeks ago, and my girls and I loved it -- I can't wait until Jeremey gets home to try out all these new recipes on him!

Ingredients:
1 loaf (12 ounces) focaccia bread
1/4 cup prepared pesto
1/4 pound sliced deli ham
1/4 pound sliced deli smoked turkey
1/4 pound sliced deli pastrami
5 slices process American cheese
1/3 cup thinly sliced onion
1 small tomato, sliced
1/4 teaspoon Italian seasoning

Directions: Cut focaccia horizontally in half; spread pesto over cut sides. On bread bottom, layer the ham, turkey, pastrami, cheese, onion and tomato. Sprinkle with Italian seasoning. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 20-25 minutes or until heated through. Let stand for 10 minutes. Cut into wedges. Yield: 8 servings

BEST banana bread

I got this from Jeremey's mom, Kristine, who is a fantastic baker -- this turns out really pretty for gifts or neighbors, as well.

2.5 c flour
1.5 t baking powder
3 t baking soda
1 t cinnamon
3/4 t salt
8 t nutmeg
pinch cloves
1.5 cups ripe mashed bananas
1/4 c buttermilk
1 t vanilla
1/2 c butter
3/4 c brown sugar
1/2 c white sugar
3 large eggs
*pecan halves if you choose to make it banana nut bread -- I don't because my daughter's allergic to nuts, and it's amazing without the pecans, but I bet it would be so good with them, too.

350 for 70-72 minutes. Enjoy!

P.S. -- next time I make this I'll post a pic -- I gave them away today before I thought about it! I'm going to try to do pictures for the blog, though -- it makes it easier to make if you know the end product, I think :)

Welcome

Hi! My name is Katie, and I'm a wife/student/mommy who's in an uphill battle to put (semi) healthy, really tasty and kid/hubby friendly meals on the table. I love to cook and bake, and I thought we could all help each other with ideas/tips and support! I hope you all enjoy this :)

'Boiled' Omelettes

My kids LOVE these (anything that they can help make gets eaten at a slightly (but only slightly) higher rate).

They're super easy -- all you need is :
eggs (or whites for you health conscious ladies)
Omelette toppings (whatever your family loves!)
*cheese
*bacon/ham
*mushrooms
*onions
*peppers
Heavy Duty Freezer Ziplock Bags (quart size)

Give everyone their own bag -- let them put their favorite toppings in, and then have them hold them out while you add eggs (4 eggs makes a decent sized omelette). Zip up the bag (make sure they're tightly closed) and then let them squish the heck out of it! Open the bag and get all the air out, then throw them all in a pot of boiling water! They take 10-12 minutes to fully cook, and they all get done at the same time!

*tips -- make SURE you get the freezer bags or else they'll melt in the pot, and it's a good idea to let everyone decorate (or at least label) their bag before they make their omelette. It's easier to avoid the fight over which bag belongs to which consumer! *