Thursday, December 25, 2008

Honey and Brie on Baguettes

This recipe is from my sister Lori. She made it at her work Christmas party and I thought it was AMAZING!

Cut a small baguette
Butter and Toast just to melt butter
Cut brie into pieces to fit on top of toast
Cover with honey
Broil until Cheese is bubbly
Cover with Cracked pepper.


Another idea is to put the Brie, Honey and Pepper in a pot. Melt and serve with the baguette as a dip. Either way, it is INCREDIBLE!

Pomegranate Avacado Salsa

Oh yum. My sister Chelle made this at Christmas and it was soo incredible! Enjoy!

1 1/3 cups peeled and diced avacado, about 2 avacados
3 tablespoons lime juice
2 cups Clementines (about 6 clementines) diced.
1 cup pomegranate seeds
1/2 cup thinly sliced green onions
1/2 cup minced cilantro
2 tablespoons honey
1/2 teaspoon Salt
1 jalapeno seeded and minced

Combine avacado and juice in a medium bowl, toss to gently coat. Add clementines and other ingredients and toss to coat!

Sunday, December 21, 2008

Pizza Dough

I had a different recipe for Pizza Dough posted here, but I had to change it because I finally found the best, easiest Pizza Dough recipe EVER! No food processor necessary! (Although a kitchen aid or Bosch would be nice) Anyway, I found it on Martha's site of course, but it is a recipe by Wolfgang Puck.. Pizza man extraordinare! It is so yummy and easy!


Makes four 8-inch pizzas- or one large!

One 1/4-ounce active dry yeast
1 teaspoon honey
1 cup warm water, 105 degrees to 115 degrees (I just wait until the tap runs warm)
3 cups all-purpose flour
1 teaspoon coarse salt
1 tablespoon extra-virgin olive oil


1. In a small bowl, dissolve yeast and honey in 1/4 cup warm water; set aside. In the bowl of an electric mixer fitted with a dough hook, combine flour and salt. Add oil, yeast mixture, and remaining 3/4 cup warm water; mix on low speed until dough pulls away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
2. Turn dough out onto a clean work surface, and knead by hand until dough is smooth and firm, 2 to 3 minutes. Transfer dough to a large bowl, and cover with a clean, damp kitchen towel. Place bowl in a warm spot, and let rise for 30 minutes.
3. Divide dough into four balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball; repeat 4 or 5 times. On a clean, unfloured surface, roll the ball under the palm of your hand until dough is smooth and firm, about 1 minute. Repeat with remaining balls; cover with a damp towel, and let rest for 15 to 20 minutes. Prepare as needed and arrange desired toppings; balls can be wrapped in plastic and refrigerated for up to 2 days.

Pizza Dough

Monday, December 15, 2008

Original Joe's

This was a family standard growing up. So standard, I don't even have a recipe for it. BUT, I will re-create one here because it is really good and fun for a change!

1 lb ground beef
1/2 green pepper chopped
1/2 onion chopped
1 tomato chopped
2 handfuls of salad spinach
sliced mushrooms (if desired)
deli pastrami chopped (4 or 5 slices)
3/4 cup ketchup
Italian Spices
2 Tbls. Worcestershire Sauce
Mozzarella Cheese
Hoagie Buns

Fry up hamburger with onion and green pepper. Add remainder of ingredients and after all of the items are cooked add cheese on top. Turn off the burner and cover long enough to melt cheese. Serve over Hoagie Buns! DELISH!

Sunday, December 14, 2008

Ooey Gooey Pumpkin Cake (Not Paula Deen's Recipe)

Last year my family came across Paula's Ooey Gooey Pumpkin Cake recipe and it was a hit. This year, a friend of mine showed up to a church function with what I THOUGHT was the same thing. I thought I remembered Paula's as being a little too rich for my taste, but my friends recipe was soooooooooo good I went back for seconds! I asked her for the recipe to compare, and although they were very similar.. they were just different enough.. YOU make 'em both and tell me what you like!

Make Pumpkin Pie filling according to Pumpkin Can recipe. (Just like you would do for a pie)
Pour into a 9x13 pan
Put one yellow cake mix in a bowl and add one stick of melted butter to it. Mix together until a crumbly texture.
With your hands, spread the crumble mixture over the pie filling and bake at 350 degrees for one hour!

A few less calories, and sooooooooo delish!

Thursday, November 20, 2008

Lori's Salsa (Adjusted)

Lori's salsa is AWESOME, but like any good chef, she has refined the recipe. If you have tried her recipe posted previously, try this one for a fresher taste. It has less "aftermath" (bad breath from the fresh garlic) and has a great sweet flavor. Watch out, you can eat a LOT!

1 Can of Hunt's Petite Diced in blender
1/2 sweet onion chopped
1 fresh jalapeno seeded and chopped
1 bunch of cilantro chopped
Add a second can of Hunt's Petite Diced Tomatoes on top. Blend until just comibined.

Dump in bowl and add one more can Hunt's Petite Diced Tomatoes.

2 Tbls Garlic Salt
1 Tbls Onion Salt
1 Tbls Mrs. Dash
(sometimes 1 tsp Sugar)
Lemon Juice

Sunday, November 9, 2008

Beef Stew

I bought some stew meat at Costco a while back. It has been sitting in my freezer for a while now, but until this week, it was just too hot to think about STEW. I wanted to make Beef Bourguignonne, but, didn't have any cooking wine on hand. I decided to mix and match two stew recipes and combined with some No Kneed Rolls, it was a MARVELOUS Sunday Dinner! The beef was perfectly moist and soft and the veggies were sooo tasty! Enjoy!

Pre-heat oven to 350 degrees

2 Lbs. Stew Meat
2 Tbls Corn Starch (I used Corn Starch because Jaxon is gluten free- It called for Flour)
Stir Salt and Pepper to Taste into the corn starch.

Cut stew meat into bite sized pieces and coat with corn starch mixture.

Brown with oil in 5 Quart Dutch Oven, or Oven Safe Dish with lid.

Leave browned meat in the bottom of the pan and add 4 cups of water.
Add cut potatoes )red or white or peeled brown) and peeled carrots (I added 4 potatoes and 6 carrots) to top of meat .


2-3 Tbls. of Tomato Paste
3 Bay Leaves
Worcestershire Sauce (I didn't measure, I love the stuff though it was probably 2-3 Tbls.)
Balsamic Vinegar (Didn't measure this either, probably 1-2 Tbls.)

Cover and bake at 350 for 2 to 2 1/2 hours. Or until meat is soft. Enjoy!

PS- My husband was worried about this being too "soupy" when he was dishing up, but, mashed a few of his potatoes in the broth and VOILA! THICK STEW!

Monday, October 6, 2008

Crunchy Oven Baked Fish Sticks

Ok Ok...When I think if a "fish stick" it kind of makes me cringe on the inside. I just think of a soggy, stinky piece of fish like substance. These fish sticks however where a hit with the hubby and the kids! Something about using Panko bread crumbs really makes a difference. I don't think I'll go back to regular breadcrumbs again. Crunchy Oven Baked Fish Sticks are from The Dinner Dairies by Betsy Block, adapted from a KidSafe Seafood website recipe by Sara Moulton

1 pound tilapia, cod, or any white fish fillet
1 cup all purpose flour
1 tsp salt
1 tsp garlic powder
2 tsp paprika
2 cups panko bread crumbs
1 cup low-fat milk
dipping sauce (recipe follows)

Preheat oven to 425 F.
Spray a cooking sheet with cooking spray.

Combine flour, salt, garlic powder, and paprika in a shallow bowl and mix well. Put milk in a second shallow bowl, and panko crumbs in a third.

Cut the fillets into strips or fingers, then rinse them under cold water. Dry with a paper towel and dip each piece in the flour mixture to coat on all sides, shaking off the excess. Next, dip the pieces in the milk, and then in the breadcrumbs, coating well.
Arrange fish on a greased cooking sheet in a single layer. Bake on the middle shelf of oven for 20 to 25 minutes, turning them halfway through. Season with salt and serve with dipping sauce.

Dipping Sauce
Makes about ½ cup
¼ cup fat free mayonnaise
¼ cup ketchup
2 Tbs finely chopped dill pickle
1 tsp pickle juice
½ tsp fresh lemon juice

Combine all ingredients in a bowl and stir until smooth. Add salt to taste

I keep forgetting to take pictures of these recipies! Oh well, next time, for now you will just have to trust me...this is a keeper.

Saturday, September 27, 2008

FABULOUS Lettuce Wraps

This recipe came from my neighbor and I must say it is a regular at our house. It's kind of a lot of chopping, but if you have a Pampered Chef chopper, it's quite quick to do.

1/2 c finely chopped carrots
1/2 c water

cook carrots in water until tender, then drain. In the same large skillet (or wok) add:

1 T sesame oil
1 20oz pkg ground turkey
1 c shitake mushrooms chopped (I have used all kinds if you can't find shitake)
1 8 oz can water chestnuts chopped
3 garlic cloves minced
2 T grated fresh ginger
1/3 c your favorite teriyaki sauce
2 T peanut butter (optional: I like it better without)
1 T rice vinegar
1/4 c hoisin sauce
1/2 c green onion chopped

Add ground turkey, garlic, ginger, and chopped mushrooms to cooked carrots. Cook meat until no longer pink. Add water chestnuts and everything else (except green onion) and cook on med-hi until cooked warmed through 10-20 min. Add green onion at the end. Serve over rice or in iceberg or butter lettuce cups. ALMOST as good as PF Changs. We love this recipe, so give it a try.

Ooey Gooey Peanut Butter Bars

3/4 c butter
3/4 c brown sugar
3/4 c sugar
3/4 c peanut butter
2 eggs
1 t vanilla
3/4 t baking soda
1/2 t salt
1 1/2 c flour
1 1/2 c quick oats

Mix butter, sugars, PB, eggs, and vanilla. Beat well. Add soda, salt, flour, and oatmeal. Mix together and spread into a 15x10 inch pan. Bake at 350 for 8-12 minutes. Heat about 1/4 c PB in microwave and pour over bars right when they come out the oven. Spread an even, thin layer over all.

Chocolate Frosting:
1 c sugar
1/3 c evaporated milk
5 T butter
1 c chocolate chips

Combine sugar, milk, and butter, in saucepan over medium heat. Bring to a boil for 45 seconds stirring occasionally. Remove from heat and add chocolate chips and stir them in until they are melted. Quickly spread over bars. Let chocolate set before serving.

Wednesday, September 24, 2008

Alpine Pasta

This is my own version of a yummy pasta dish served at a local café.
Everyone always loves it.

1 cup cream
4 tbsp. butter
½ cup milk
½ tsp. salt
1/8 tsp. grated nutmeg
pinch of cayenne
¼ cup grated Parmesan cheese
1 tsp. each of dried basil, mint, dill, and parsley
1 cup cooked, chopped chicken meat (I use 2-3 breasts)
½ cup crisp bits of real bacon
1 T. capers
½ can of artichoke hearts, drained & chopped (I’ve even used marinated)
1 can of mushrooms, drained
½ package angel hair pasta, cooked

1. Combine cream, butter, salt, nutmeg and cayenne in a heavy saucepan and simmer for 15 minutes, until sauce is slightly reduced and thickened.

2. Whisk in Parmesan cheese and herbs and simmer for another 5 minutes. Stir in chicken, bacon, capers, artichoke hearts and mushrooms and heat through. Serve immediately, over pasta. [Sauce will not be especially thick.]

3. Serves approximately 6.

Wednesday, September 17, 2008

Banana Chocolate Chip Muffins

I found this recipe from the Gluten Free Goddess. Many of her recipes are complex and I don't have all of the ingredients. However, I did like this one, and I made it into mini-muffins. They were easy to freeze that way and fast to re-heat. Plus, he can't eat them all at once, so, it is a great way to store them!

I changed it just a smidge.

Combine in a large bowl:

4 smaller-medium bananas, peeled, mashed (if bananas are large, use one less)
1/3 cup coconut oil
1 cup organic light brown sugar
2 teaspoons GF vanilla extract

Whisk together in a separate bowl:
1 1/2 cups gluten-free flour (I used a combo of buckwheat/rice/tapioca/potato starch)
1 teaspoon baking soda
2 1/2 teaspoons GF baking powder
1/4 teaspoon salt
1/2 teaspoon xanthan gum
1 rounded teaspoon cinnamon

Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.Add in:1/2 cup vegan soy-free chocolate chips (we used Enjoy Life)Pour the batter into the prepared mini-muffin tins. Bake for 6-8 minutes at 350 degrees depending on your oven!!

Pumpkin Chocolate Chip Cookies GF/CF

Many of you have seen this recipe. It is a quick step to make it Gluten Free!

1 Gluten Free Namaste Cake Mix (Found at Whole Foods or Organic Markets)
1 Small can of Pumpkin Puree
1 Cup of Chocolate Chips. Girradeli Choc. Chips are GF/CF or you can buy Enjoy Life Gluten Free Choclate Chips.

Mix, and Bake at 350 Degrees for 12-15 minutes.


As some of you know, I have started Jaxon on a Gluten Free Casein Free Diet (Wheat Free/Dairy Free) I love to cook, and this nearly KILLED ME. I don't cook that way for my whole family, but I do my best to keep him going. If I am making a family meal, I will slightly alter one of my old recipes (luckily, I already cooked with a LOT of rice). He is doing great, and it is not as bad or scary as I thought. Needless to say, I wanted to help the masses and post recipes that I love when I find them. Like I mentioned before, MANY of my recipes are easily converted.. just take a look. But here are the ones that I have used lately.

Banana Chocolate Chip Mini-Muffins
Pumpkin Chocolate Chip Cookies
Gluten Free Blueberry Muffins

Sunday, September 7, 2008

Leige Sugared Waffles

I had one of these for the first time at my local Farmers Market. These waffles are from Leige Belgium and they are TASTY! They would be great as a treat with chocolate drizzle and whipped cream, or for breakfast with berries and cream. If you don't want to hunt down the Pearl Sugar (I found mine at a local European store) you can use sugar cubes and crush them to the size of large BB's. These may seem like more work than the typical waffle but you will be richly rewarded.

For a Liege Waffle recipe we will need:
3 1/2 cups flour
1 cup pearl sugar
1 cup very soft/melted butter
2 eggs
1 (1/4 ounce) package yeast
3/4 cup lukewarm milk
2 tablespoons sugar (add some vanilla sugar)
1 teaspoon vanilla
1/4 teaspoon salt

1. Take the lukewarm milk and mix in yeast, 1 1/2 tablespoon sugar and salt. Let the yeast develop for 15 minutes. In the meanwhile you can soften the butter.

2. Now take a large bowl and put in the flour, make a hole in the middle, pour in the yeast that you made in step one. Also add eggs and melted butter and knead until you get nice and even dough. I had to add a little extra flour until it was moist but not sticky. Then let it rest so the yeast does it's magic and the dough doubles. About 30 minutes.

3. Now take pearl sugar and gently mix it in.

4. Again, let it rest for 10 minutes, in the meanwhile you can turn on the waffle maker so its nice and hot.

5. All there is left is to pull the waffle dough into 4 oz patties and place in the waffle maker and bake for 3-5 minutes. Because we mixed in the sugar late in the process it will melt and caramelize and give that special Liege waffle taste. Just be careful when you take them out of the waffle maker, caramelized sugar can make them sticky.

6. Serve with fresh whipped cream, cut berries, and or melted chocolate or caramel.

Thursday, August 28, 2008

Tasty, Crunchy Sweet Potato Fries

2-3 sweet potatoes cut into thin strips
1/3 c bread crumbs
1/3 c grated Parmesan cheese (the kind in the green jar)
1/4 c olive oil (this is a guess. Just use the amount you need so that the breadcrumbs and cheese stick to the potato)
salt and pepper

Slice the sweet potatoes as thinly as you can (I mean thin) like shoestring fries. Then put the strips into Ziploc baggie with remaining ingredients. Shake up bag until sweet potatoes are coated. Place on greased cookie sheet and place in center of 425 degree oven for 30-40 minutes. Flip fries half way through cooking time. These are done when they are tender on the inside and crunchy and golden brown on the outside. Every oven is different (mine's busted) so check regularly to prevent burning! Enjoy....your kids will eat these.

Friday, June 27, 2008

Malted waffle Recipe

Ok so I am always trying to replicate those yummy Belgian Waffles that you get at your favorite breakfast joint. This recipe is by far the closest I've ever come. It is so good and pretty simple. You need to buy the malted milk powder by the other powdered milk at the store and then you can make these yummy waffles at home! This recipe serves 2-3 people so if you have a crowd, I would double it.

For this malted waffle recipe we will need:
1 egg
1 cup flour
3 tablespoons malted milk powder
3/4 cup milk
4 tablespoons butter, melted and cooled
1 teaspoon baking powder
1 tablespoon sugar
1/8 teaspoon salt

This is one of the beat the egg whites waffle recipes so first thing we will do is this - separate the egg and beat the egg white in a small bowl until it's stiff.

Now take a bowl and mix in all the dry in ingredients - flour, sugar, salt, baking powder and malted milk powder. Take another bowl and mix in egg yolk, milk and melted butter. Add this to the dry ingredients bowl and again mix until the mixture just blends.

It's egg whites time. Fold in beaten egg white until just mixed. Stop, that enough :). Egg whites make the malted waffles softer. If you mix to much you loose the effect.

And you are done. Just bake the waffles according to the instructions on your waffle maker and your malted waffle recipe is finished.

Sunday, May 25, 2008

Oprah's Favorite Turkey Burgers

Ok, I usually don't do this. I never post a recipe unless I have tried it. HOWEVER, I am going to try it on Tuesday, and let you know. NO DOUBT it looks amazing!

Oprah's Favorite Turkey Burger

Saturday, May 17, 2008


1 bone in port shoulder or butt (4-5 lbs)
4 cups regular-strength chicken broth
1 large onion, quartered
1 T each coriander seeds and cumin seeds
1 t dry oregano leaves
2 fresh jalapenos, cut into big chunks
2 bay leaves

Place pork, broth, onion, coriander, cumin, oregano, chiles, and bay leaves in a 5-6 quart pan. Add enough water just to cover meat. Cover pan and bring to a boil; reduce heat and simmer until meat pulls apart easily with a fork (3-4 hours).

Lift out meat. Discard fat. Place pork in a 9x13 pan and sprinkle with garlic salt. Bake, uncovered, in a 450 degree oven until sizzling and browned (about 20 minutes). Pull of chunks of meat and shred with 2 forks, discarding any fat. Squeeze lime juice over meat, if desired.

Serve with tortillas, grated cheese, tomatoes, salsa, chopped scallions, sliced olives, sour cream and guacamole. Great with Lori's Mexican Rice.

Makes 6-8 servings.

Lori's Mexican Rice

4 T salad oil
2 T butter
2 cups long grain white rice
1 large onion, chopped
2 cloved garlic, minced
1 small can diced green chiles
1 can petite diced tomatoes
4 cups regular strength chicken broth
1 bag frozen corn
1/4 cup firmly packed chopped fresh cilantro

Heat oil and butter in a 4-6 quart pan over medium high heat. When butter is melted, add rice and cook, stirring, until lightly browned (about 3 minutes). Add onion, garlic, and chiles; continue to cook, stirring, for 5 more minutes.. Add tomatoes and broth. Bring to a boil; reduce heat, cover, and simmer until liquid is absorbed and rice is tender (25-30 minutes). With about 10-15 minutes to go, add frozen corn. Remove from heat and stir in fresh cilantro. Makes 6-8 servings.

Easy Chicken Enchiladas

1 1/2 - 2 lbs boneless, skinless chicken breast, steamed and diced
1 large onion, chopped
2c longhorn medium cheddar cheese, grated (or 1/2 cheddar, 1/2 jack)
2 cans diced green chiles

2 dozen flour tortillas (small size)

Mix above ingredients. Spread out tortillas. Fill each with mixture and roll up. Place in a large baking dish.

2 cans cream of chicken soup
1 pt half and half cream
1 c liquid broth from steamed chicken

Mix soup, liquid, and half and half. Pour over enchiladas. Sprinkle with grated cheese. Cover baking pan with foil. Bake at 350 for 25 minutes. Garnish with chopped scallions, sliced black olives and sour cream to taste.

Beef Stroganoff

Cut 1 lb of beef sirloin into 1/4 inch strips. Combine 1 Tbsp flour and 1/2 tsp salt. Coat meat with flour mixture. Heat skillet, then add 2 Tbsp butter. When melted, add sirloin strips and brown on both sides. Add one 3oz can of sliced mushrooms (drained). [Fresh sauteed mushrooms are even better!] Add 1/2 c chopped onion and 1 clove minced garlic. Cook 3-4 minutes until onion is tender.

Remove meat and mushrooms from pan. Add 2 Tbsp butter to drippings. When melted, blend in 3 Tbsp flour. Add 1 Tbsp tomato paste (or catsup). Stir in 1-10 oz can of condensed beef broth. Cook and stir over medium high heat until thickened and bubbly.

Return browned meat and mushrooms to skillet. Stir in 1 c sour cream and 2 Tbsp dry white wine. Cook slowly until heated through. Do not boil. Serve over noodles or rice.

Serves 4-6

Thursday, May 15, 2008

Boyers Caramel Brownies

So I made these brownies for the Sundberg family and they all went crazy over them. They are so delicious and pretty easy to do.

Boyers' Caramel Brownies

1 (14 oz) package Kraft caramels, unwrapped
1/3 cup evaporated milk

*Melt caramels and evaporated milk together in saucepan; set aside.

1 package German chocolate cake mix
1/3 cup evaporated milk
1/2 cup butter, melted
1 (6 oz) package milk chocolate chips

*Grease and flour 9x 13 inch pan. Stir cake mix, evaporated milk and melted butter together by hand and press HALF of the mixture into prepared pan. Bake at 350 degrees for 6 minutes. Remove from oven and pat chocolate chips into crust, then pour melted caramel over. Daub remaining half of cake mixture on top and bake for another 15 minutes. Cool completely before cutting into bars! ENJOY!

Wednesday, April 16, 2008

Taco Salad--Burton Style

1 lb ground beef or turkey
1 packet taco seasoning
1/2 can fat free refried beans
1/2 bag nacho cheese doritos

Optional Toppings:
shredded lettuce
green onion
sour cream
Ranch Dressing

Brown meat. Add taco seasoning and 1/4 c water. Add 1/2 can refried beans and combine. When meat mixture is warmed through place desired amount of crushed doritos on bottom of plate, top with meat mixture, and other toppings. Then top with ranch dressing. This may sound wierd to some of you, but I promise it is tasty!

Super Bowl Spinach and Artichoke Dip

1 c mayo (I use light)
1 c grated real Parmesan cheese
1 box frozen spinach thawed and drained
2 cloves garlic
1 can marinated artichoke hearts (the small glass jar) coarsely chopped
1 can diced green chili's (optional)

Bake at 350 for 30 minutes
serve warm with corn chips or toasted pita bread

Healthy Sloppy Joes

I got these recipe from the Everyday Food magazine. They were so yummy and I liked the healthier option of using ground turkey and carrot.

1 T olive oil
4 carrots, coarsely grated (2 cups)
1 medium onion
1 garlic clove, minced
3 T tomato paste
1 lb ground turkey
1 can (28oz) crushed tomatoes
2 T dark brown sugar
1 T cider vinegar
1 t Worcestershire sauce
6 whole wheat hamburger buns

Heat oil over medium heat in a large saucepan. Add carrots, onion, and garlic. Cook until softened 4-5 min. Add tomato paste, and cook stirring 1 min. Add turkey, and cook until no longer pink. Add tomatoes, sugar, vinegar,and Worcestershire stirring occasionally until slightly thickened, 12-14 min. Serve on whole wheat buns.

Easy Buttermilk Pancakes

Once I found this recipe for pancakes, I have not been back to Bisquick since!
1 c all purpose flour
2 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
1 c buttermilk
2 T butter melted
1 large egg
1 T vegetable oil

In a small bowl whisk together flour, sugar, baking powder, and salt, set aside.
In a medium bowl, whisk together buttermilk, melted butter, and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not over mix; a few small lumps are fine)
Heat a large skillet over med heat. Place vegetable oil in pan. Spoon 2 to 3 T of batter onto skillet, using the back of the spoon to spread batter into a round. Cook until surface of pancake has bubbles and a few have burst, then flip carefully and cook until browned on both sides. Serve warm with desired toppings.

Sunday, March 30, 2008

Adirondack Flapjacks

2 cups buttermilk
2 eggs, separated
1/2 teaspoon vanilla extract
1/2 cup butter, melted
2 cups cake flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup confectioners sugar
1/4 cup Canola oil
1 cup pure maple syrup, warmed

Pour buttermilk in a large mixing bowl; add egg yolks and vanilla and whisk to combine. Continue whisking while gradually adding melted butter. Set aside.

In a mixing bowl, combine flour, baking soda and salt. Set aside. In small bowl of mixer, whip egg whites until frothy; gradually add sugar and beat to soft peaks. Set aside.

Add dry ingredients to wet and stir to combine. Fold in egg whites.

Cook pancakes on preheated griddle brushed with canola oil.

Lazy Man's Cioppino

Serves 4

1 lb. Rock Cod (or any white fish)
1 1/2 pounds crab meat, cooked
4 large oysters
8 scallops
8 prawns, shelled and deveined
tomato sauce, below
french bread

Tomato Sauce for Four

1/2 medium onion, chopped
1 small garlic clove, chopped
1 pinch oregano
1 bay leaf
1 pinch sage
2 no. 2 1/2 cans solid pack tomatoes
1 tablespoons tomato paste
1/4 cup water
salt and pepper to taste
1 teaspoon sugar

Saute onion and garlic in olive oil until soft. Add spices and cook awhile longer. Add tomatoes, tomato paste, water, salt and pepper and simmer for one hour. Strain before using.

Notes: This is an easy version of the classic fisherman's stew of San Francisco. Simply cook all the fish in the sauce for about 5 minutes and serve in bowls with plenty of french bread. The sauce you can make ahead of time.

Awesome Vegetable Chili

, v3 16 oz. cans spanish style stewed tomatoes
2 16 oz. cans stewed tomatoes
1 16 oz. can pinto beans
1 16 oz. can black beans
Chili powder to taste
3 to 5 chili peppers red and green, large pieces.
2 to 3 stalks celery, large chunks
3 to 4 carrots, large chunks
1 large diced onion
1 16 oz. can pitted black olives, drained
6 each mushrooms, sliced
1 12 oz. package corn, frozen
2 16 oz. can tomatoes, whole stewed
1 to 3 cloves garlic, sliced
1 cup sour cream
10 ounces cheddar cheese, shredded
1 bunch scallion top, chopped
1 bag tortilla chips

Leave veggies large so people know what they are chomping on. Place all ingredients in a large pot. Simmer together for 6-8 hours. Stir occassionally. Serve in oven proof dishes. After spooning in chili, covers with sliced scallions and shredded cheddar cheese. (Sharp gives the best flavor) Serve with torilla chips and garnish with sour cream.

The Ultimate Chocolate Cake

2 cups unsifted flour
2/3 cup cocoa
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 2/3 cups sugar
4 eggs
1 teaspoon vanilla
1 cup best foods mayonnaise
1 1/3 cups water

Grease and flour bottoms of 2 9" layer cake pans. Mix first 4 ingredients; set aside. In large bowl with mixer at high speed, beat next 3 ingredients 3 minutes or until light and fluffy. At low speed beat in mayonnaise. Add flour mixture in 4 additions alternatively with water. Beginning and ending with flour. Pour into pans and bake in 350 degree oven for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans for 10 minutes. Remove and cool on racks.

Pork Chops and Rice

Fry 4 pork chops in a pan seasoned with salt and pepper. Cook until browned on both sides. Remove from pan, and deglaze pan with 1 can of chicken stock. Add three shots Worchestershire sauce to chicken broth and pour over pork chops and 3/4 cup of rice in a 9 x 11 pan.

Bake at 350 covered with foil for 40 minutes.

Easy and super delicious!

Lemon Fluff

2 1/2 cups vanilla wafer crumbs
1 3/4 cup evaporated milk
1 package (3 oz.) lemon gelatin (jello)
1 3/4 cup hot water
1 cup sugar
1/4 lemon juice
1 lemon rind, grated

Chill unopened can of milk in refrigerator until ice cold, about 3 to 4 hours. Dissolve gelatin in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of 9 x 13 pan with crumbs. Pour gelatin mixture in pan then chill top with whipped cream and serve.

Lemon Bars

1 cup butter
1/2 cup powdered sugar
1/2 teaspoon salt
2 cups flour, unsifted

4 eggs, slightly beaten
2 cups sugar
1/2 teaspoon baking powder
1/4 cup flour
1/4 cup lemon juice
Rind of 1 lemon, grated

Cream butter and powdered sugar. Add salt and flour and mix well. Pat into 9 x 13 greased baking dish. Bake at 350 degrees for 15 to 20 minutes. To make filling, mix all ingredients and pour over hot crust. Bake at 350 degrees for 20 to 25 minutes. When done, sprinkle with powdered sugar. Cut when cool.

Thursday, March 27, 2008


Mom my says this is the BEST Snickerdoodle recipe EVER!

Mix together thoroughly

1 cup shortening
1 1/2 cups sugar
2 eggs

Sift together and stir in
2 3/4 cups sifted flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt

Chill dough. Roll into balls the size of small walnuts. Roll into mixture of 2 Tbs. Sugar and 2 Tbls. cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first then flatten out with crinkled top). Bake 8 to 10 minutes at 400 degrees. Makes about 5 dozen.

Texas Sheet Cake

My mom made this for me tonight. It was soooo good, and FAST! If you need to entertain some friends quickly it comes together fast and is delicious!!! ** I have an announcement to make! I almost posted the Pioneer Woman recipe because I thought it was better than this one. . .Turns, out, they are almost EXACTLY THE SAME! (Leave it to my mom to make an amazing Texas sheet cake. I just hadn't made it in forever!) The only difference is Ree uses all butter. . . of course.


2 cups flour, sifted
2 cups sugar
1/2 cup margarine
1/2 cup shortening* Lindsey's notes: I made a pioneer woman recipe of this and it was all butter. It was great! :) Of course.
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon soda


1/2 cup butter
1/3 cup milk
1/4 cup cocoa
1 package (16 oz.) powdered sugar
1 teaspoon vanilla
1 cup nuts, chopped

Mix flour and sugar. Set aside. Stirring constantly, bring margarine, shortening, cocoa and water to a boil. Pour over flour mixture. In another bowl, mix buttermilk, eggs, soda, cinnamon, vanilla and salt. Stir into hot mixture. Pour into an 11" x 16" pan. Bake at 400 degrees for 20 minutes. To make frosting, stir and bring margarine, cocoa and milk to a boil. Stir in powdered sugar, vanilla and chopped nuts. Cool slightly. Frost warm cake.

Boston Clam Chowder

This is a recipe from my mom's friend Nadine Oliver. They were best of friends, and this recipe is so old that the copy of it was made on a ditto machine.

3/4 lb. minced clams or two 6 1/2 oz. clams
1 cup finely chopped onions (may use frozen)
1 cup finely diced celery
2 cups finely diced potatoes (may use frozen hash browns)
3/4 cup butter or margarine
3/4 cup flour
1 quart half and half cream or milk (may combine cream and milk)
1 1/2 tsp. salt
1/2 tsp. sugar
pepper to taste

Drain juice from clams and pour over veggies. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender (about 20 minutes) make sauce by melting butter, add flour and blend. Add cream and cook until smooth and thick. Add undrained veggies and clams and heat through. Season with salt, pepper, and sugar. Serves 8

Frozen Pumpkin Bombe

This is a wonderful dessert that we did not go without over the Thanksgiving and Christmas Holidays. It is easy, wonderful and a little bit glamorous.

2 1/2 cups gingersnap crumbs
1/4 cup sugar
1/4 cup melted butter
2 pints vanilla ice cream, softened slightly
1 can (1 lb.) solid pack pumpkin
1 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 cup whipping cream
1 tsp. vanilla

Whipped cream and maraschino cherries, optional

Layer 1: Combine crumbs, 1/4 cup sugar and butter. Reserving 1 cup crumb mixture, press remaining crumb mixture evenly inside a 2 1/2 quart mixing bowl that has been lined with plastic wrap or aluminum foil. Mold into shape by pressing 1 1/2 quart bowl into center. Remove inner bowl; place crumb-lined bowl in freezer.

Layer 2: Pack softened ice cream inside of frozen crumbs, using chilled 1 1/2 quart bowl again as a mold. Freeze until ice again as a mold. Freeze until ice cream hardens.

Layer 3: Combine pumpkin, 1 cup sugar, salt and spices. Whip cream until stiff; fold into pumpkin; stir in vanilla. Pour mixture into center of ice cream. Top evenly with remaining 1 cup crumb mixture. Freeze.

To serve: Unmold by dipping bowl into warm water for a few seconds. Lift out with liner and invert on serving plate. Allow to thaw slightly at room temperature about 15 minutes. Garnish with whipped cream and cherries if desired. Cut into wedges and serve.

Lazy Day Lemon Chiffon Pie

I don't remember how this tastes, but it is a tried and true recipe from my mom. I can tell because it is torn out of a magazine and the page is old, crumpled and brown. I am also keeping it because my husband is a PIE FIEND, and he will love me forever if I make it. ( I think he has to love me forever anyway)

1 8 or 9 inch crumb crust, chilled
1 (14 0z.) can Eagle Brand Sweetened Condensed Milk
1/3 cup ReaLemon Lemon Juice
few drops yellow food coloring
2 to 3 teaspoons grated lemon peel, optional
3 egg whites
1/4 tsp. cream of tartar
Whipped Topping and lemon slices, optional

In medium bowl, combine sweetened condensed milk, lemon juice, food coloring and 1 tsp. grated lemon peel; mix well. In small bowl, beat egg whites with cream of tartar until stiff but not dry. Gently fold into lemon mixture. Pour into prepared crust. Chill 3 hours. If desired, at serving time garnish with topping, lemon slices and grated peel.

Dad's Whole Wheat Bread

My Dad made this whole wheat bread every Saturday. I have great memories of it sitting out on our wooden chopping block. The smell would permeate the whole house.

1/2 cup warm water
2 pkgs. yeast
Let stand.

MIx 5 cups of hot water, and 7 cups of wheat flour in the mixer with a dough hook. Mix for 5 minutes.

2/3 cup oil
2/3 cup cups honey
2 Tbls. Salt

Mix 1 minute

Add yeast-- mix in

6 cups white flour
mix 10 minutes on low

Raise for 1 1/2 to 2 hours (edge just above pan)

Cook 40 minutes at 350 degrees.

Butter top of loaves after they come out!

Minnesota Cabbage Rolls

These REALLY bring memories of Mom's cooking back. This was an old staple of dinner. Loved it.

1 lb. ground beef
1/4 lb. ground pork
2 tsp. salt
1/2 tsp. pepper
3/4 cup cooked rice
1 small onion, minced
2 (8 oz.) cans Hunt's tomato Sauce
12 Large Cabbage Leaves
1/4 cup brown sugar
1/4 cup lemon juice or vinegar

Combine meat, salt, pepper, rice, onion and 1 can of tomato sauce. Cover cabbage leaves with boiling water for 4 minutes. Drain. Place portions of meat mixture in the center of each cabbage leaf. Roll up, folding ends over. Place seam side down in skillet. Mix remaining tomato sauce with brown sugar and lemon juice (or vinegar). Pour over rolls. Simmer, covered 1 to 1 1/2 hours. Baste often. 6 servings.

Mom's Chicken and Artichoke Casserole

This recipe is a lot like Chicken and Broccoli, but if you LOVE artichoke hearts, this is the ONLY way to go. Amazing!

1/2 lb. fresh mushrooms, sliced
2 Tbls. butter
1 can (14oz.) chicken broth
4 chicken breasts
1 can (14 0z.) artichoke hearts, drained
1/4 cup butter
1/4 c flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup light cream (half and half) or milk
1/2 cup parmesan cheese
2 Tbls. sherry (optional)
1/2 tsp. dried rosemary, crushed

Saute mushrooms in 2 tablespoons butter until golden brown. Set aside. Put chicken breasts in simmering chicken broth in a single layer. Cover. Cook 20 minutes. Remove from broth. (Save 3/4 cup broth). Cool, skin and bone chicken. Arrange chicken in an 8 x 12 inch baking dish. Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt, and pepper until smooth. Gradually stir in 3/4 cup chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese, sherry and rosemary. Pour over artichokes, covering them. Sprinkle mushrooms down center. Bake at 325 degrees for 30 minutes. You can assemble casserole ahead of time. Cover and refrigerate. Bake 10 minutes longer. Yield 6 to 8 servings.

Thursday, March 20, 2008

Mom's Chicken and Broccoli Casserole

We all probably make this dish a little differently, but here's my spin on it

3-4 Chicken breasts cooked and shredded or cut into chunks
1 medium head of broccoli, steamed and cut into managable pieces,

While your chicken and broccoli are cooking, make the rue. In a medium saucepan over medium heat combine;

2 T butter
2 T flour
(get these two bubble and brown together)
then add
2 c milk
s&p to taste
cook and stir until sauce boils, then allow to boil 3-5 minutes, or until sauce thickens. Then add
1 c shredded parmesan cheese

Place cooked chicken and broccoli in glass dish and cover with sauce. Add more parmesan on top and cook at 350 degrees for 20-25 minutes
Serve over rice. YUM!

Orange Beef Stir Fry

This is another of those meals that I make pretty regularly. It's easy and fast.

1 cup long-grain white rice
1/4 cup freshly squeezed orange juice, (from 1 orange)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon light-brown sugar
1 pound top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick
1 tablespoon cornstarch
Coarse salt and ground pepper
1 bunch (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use)
2 tablespoons vegetable oil
1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and 1/4 inch wide

Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.

Paula Deen's Barbeque Meatloaf

This is by far my favorite meatloaf! It is full of flavor and really is the ultimate in comfort food. I have also made this with ground turkey and it turned out fabulous!

Barbeque Meat Loaf Recipe courtesy Paula Deen
See this recipe on air Saturday Apr. 26 at 10:30 AM ET/PT.

Show: Paula's Home Cooking
Episode: Grubfest

1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary

Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Cook's Note: Try serving as a sandwich with mayonnaise.

Freezer/Family Friendly Bean and Cheese Burritos

So, this is one of my go-to meals that I make all the time. It's cheap, my kids gobble it up, and it can store in the freezer for a quick and healthy lunch or dinner later. The flavor is great, and they are quite healthy too. You've gotta try 'em.

¾ cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeño chile, chopped (ribs and seeds removed, for less heat)
½ teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 box frozen corn kernels (10 ounces)
6 scallions, thinly sliced
8 burrito-size (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese (8 ounces)
Salsa and sour cream (optional)

Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeño, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
Add beans and 1 ½ cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
Assemble: Mound ¼ cup rice, ¾ cup bean mixture, and ¼ cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.
Per serving: (without salsa and sour cream) 519 calories; 18.6 grams fat; 18.7 grams protein; 70.5 grams carbohydrates; 7.4 grams fiber

Note: Before wrapping individually, freeze burritos on a baking sheet so they don’t come apart in the process; then put back in freezer.

Reheating From Frozen:

Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450° until crispy, about 10 minutes. This is our favorite quick method.
Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.)
Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer.

Sunday, March 9, 2008

Hills Black and White Cupcakes

Preheat oven to 350
line muffin tins with cups and spray with non stick cooking spray.

Sift together the following ingredients and set aside.

1 c cake flour
1 c + 1 T all purpose flour
2/3 c cocoa
1 t baking soda
1/2 t kosher salt

In a large mixing bowl cream together

2 eggs
1 c brown sugar
1 c sugar

In another bowl combine

1 c buttermilk
1 c brewed coffee (cooled not hot)
2/3 c canola oil

In three additions, add oil mixture and flour mixture into egg mixture. Mix until just combined. Spoon into muffin tins 2/3 full. Bake 15-18 minutes (10 minutes for mini cupcakes)
Let cool in pan for 8-10 minutes and then allow cupcakes to finish cooling on wire racks.

Tip***if you do not have cake flour (I sometimes don't) you can spoon 2 T cornstarch into bottom of 1 c measure. Then spoon regular flour over top and level. This works just as well!

When they are cool frost with Buttercream Icing:

2 sticks butter (very soft)
1/3 c evaporated milk
2 t vanilla (sometimes I add even a smidge more)
6-8 cups powdered sugar

Start off with 6 cups sugar and then add more as needed until frosting is quite stiff. This should be thick thick thick! You can roll tops of cupcakes in mini chocolate chips, mini m&m's or top with sprinkles. YUM!

Sunday, February 24, 2008

Pork Tenderloin with Roasted Apples and Onions

Ok, so, my family LOVED the pork, and were not so hot on the roasted apples. I thought they were very delicious, and good for a change. Give it a try if you like!

Pork Tenderloin with Roasted Apples and Onions

Buttermilk Mashed Potatoes

Goodness again from Martha Stewart Everyday food! Yum.

Buttermilk Mashed Potatoes

Friday, February 22, 2008

Mom's Stuffed Peppers

6 green bell pepper
1 lb ground beef
1 1/2 c cooked rice
1 can tomato sauce
1 T worchestershire
1/4 t gralic powder
1/4 t onion powder
s&p to taste
1 t italian seasoning

wash and cut tops off bell pepper and remove seeds and ribs
cook ground beef
cook rice
combine tomato sauce, worchestershire, garlic and onion powder, s&p, and italian seasoning. Save 1/2 of mixture to spoon over top. Mix remaining tomato mixture in with meat and rice, combine.
Spoon rice and meat mixture into peppers until each is heaping full. Place peppers in a 9x13 baking dish. Spoon remaining sauce over top. Sprinkle with parmesan cheese.
Cover pan with foil.
Bake at 350 for 1 hour

Vegetarian Mexican-Style Lasagna

Mexican-Style Lasagna
Serves 4 | Prep Time: 20 minutes | Total Time: 1 hour and 20 minutes

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 corn tortillas (6-inch)
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425°. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Per serving: 446 calories; 21 grams fat; 21.6 grams protein; 48.2 grams carbohydrates; 10.4 grams fiber

Yogurt-Basil Chicken Kabobs

This is a Martha Stewart Recipe that is one of my favorite summer specialties.

Makes about 20
1 cup plain yogurt
1 cup packed fresh basil leaves, chopped
1/4 cup chopped red onion
1/2 teaspoon curry powder
Salt and freshly ground pepper
2 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1 1/2-inch pieces
1 yellow bell pepper, stemmed, seeded, and cut into 1-inch squares
1 large zucchini, quartered lengthwise, then cut into 1-inch pieces
1 pint (12 ounces) large cherry tomatoes
1 tablespoon olive oil
Pulse yogurt, basil, and onion in a food processor several times. Transfer yogurt mixture to a nonreactive bowl. Stir in curry powder and 1/4 teaspoon salt. Reserve 1/2 cup of the yogurt mixture for dipping.
Add chicken to bowl with remaining yogurt mixture; toss to coat. Cover, and refrigerate at least 45 minutes (or up to 6 hours). Meanwhile, soak twenty 8-inch skewers in water for 30 minutes.
Preheat grill to medium. Toss together bell pepper, zucchini, tomatoes, and oil in a medium bowl. Season with a pinch each of salt and pepper. Thread chicken and vegetables onto skewers, and transfer to a parchment-lined baking sheet.
Grill kabobs, turning occasionally, until chicken is cooked through and vegetables are charred, about 14 minutes. Serve with reserved yogurt mixture for dipping.

Home Made Oreos

2 boxes Devils Food Cake Mix
1 c butter
4 eggs

Mix above ingredients together and blend well, scoop small balls onto ungreased cookie sheet.
Bake at 350 for 9 minutes

8 oz cream cheese
1/2 cube butter
1 lb powdered sugar
2 t vanilla

Mix together and put between two cookies.

Rolled Flank Steak

After making it I think I would double the marinade recipe to give the meat a bit more flavor. I will just give you the original recipe and you can decide what you would like.

Flank steak

1 T. olive oil
1 T. Balsamic vinegar
2 cloves of garlic minced
1/2 c. shredded mozzarella
1/3 cup green onions
1/4 cup roasted red peppers, drained and cut into thin strips
coarse salt and ground pepper

Preheat oven to 450 degrees with rack in the center. In a large
shallow bowl whisk together oil, vinegar, and garlic. Add steak; turn to coat. Marinate for 20 minutes. Spread cheese, onions, peppers onsteak. Season with salt and pepper. Roll up tightly; tie with kitchen twine and season again with salt and pepper. Place, seam side down on a rimmed baking sheet; roast until juices run clear, 35 to 40 minutes for med-rare. Let rest for 10 minutes; remove twine and slice.

Coconut Cake

¾ pound unsalted butter at room temperature
5 extra large eggs at room temperature
1 ½ t. pure almond extract
2 cups of sugar
1 ½ t. pure vanilla extract
3 cups all purpose flour
1 t. baking powder
½ t. salt
½ t. soda
1 Cup buttermilk
7 ounces sweetened shredded coconut

Preheat to 325. In mixer with paddle attachment, cream butter and sugar until light and fluffy (about 5 minutes). With the mixer on low add the eggs one at a time. Scrape down the bowl after each egg. Add the vanilla and almond extract and mix well. In a separate bowl sift dry ingredients. In three parts alternately add dry ingredient and the buttermilk to the batter; beginning and ending with the dry. Mix just until combined. Fold in 7 ounces of coconut.

Grease 3, 9 inch round cake pans and then line with parchment paper on just the bottom. Grease the parchment. Divide the batter among the 3 pans. Bake at 325 for 25-30 minutes, or until the top is light brown and a toothpick comes out clean. Allow to cool in pans for 5 minutes and then remove to a baking rack and cool completely. Frost with cream cheese frosting and press coconut onto the tops and sides of cake. You can freeze this cake a few days ahead of time. Wrap in saran wrap and take out the day you need and then frost.

Cream Cheese Frosting (This is a ton – you will use probably about ¾ of it but you can’t half the recipe because you need more than half)

1 pound cream cheese
1 t. pure vanilla extract
¾ pound unsalted butter at room temperature
½ t. pure almond extract
1 ½ pound powder sugar

In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter and vanilla and almond extract. Add the powder sugar and mix until smooth.

Thursday, February 21, 2008

Asian Salmon with Oven Roasted Sweet Potatoes

My sister in law shared this recipe, and I just tried it the other night! It was super yummy!

1 & 3/4 lb. fresh or frozen salmon fillet, skinned (we used 4 Costco frozen fillets, they are so yummy)
2 lbs. sweet potatoes (4 medium)
1 T. cooking oil
2 T. toasted sesame oil
1/3 C. bottled teriyaki sauce
2 cloves garlic, minced
2 T. peach or apricot preserves
2 T. orange juice
2 t. fresh grated ginger
1 t. Dijon mustard
1/4 t. pepper
1/4 c. sliced green onion
1 T. toasted sesame seeds

Thaw fish. Rinse & pat dry with paper towels.

Preheat oven to 425. Peel sweet potatoes. Cut into 1 &1/2 inch chunks. In a large bowl combine with cooking oil and 1 T. sesame oil. Sprinkle lightly with salt and pepper. Toss to coat. Place in a large roasting pan. Roast, uncovered, for 15 minutes.

Meanwhile in a saucepan, stir together the remaining sesame oil, teriyaki sauce, garlic, preserves, o.j., ginger, mustard, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 C. sauce.

Push sweet potatoes to the edge of the roasting pan; place salmon fillets in center. Spoon remaining sauce over salmon and potatoes.

Roast uncovered for 20-25 minutes or until fish flakes easily. Drizzle with remaining sauce and sprinkle with sesame seeds and green onion. Let rest for 5 minutes before serving. Delicious!!

Stacy's Carnita's (Crock Pot)

There are no measurements with this recipe because it just depends on how many people you want to serve. But I will try to give you an idea of measurements for 4 servings

-Pork boneless country style spare ribs (2 lbs)
-orange juice (enough to cover most of the meat)
-juice of one fresh lime
-dash of soy sauce
-dash of Worchestershire
-1 t garlic salt
-1 t ground coriander

Plop in a crock pot and let it cook all day on low heat. You can then shred the meat and serve with warm tortillas or over rice
garnish with any or all that you like:
-sour cream
-warm tortillas

Zia Via's Chicken Linguine

This recipe came from my friend Brooke who's Grandma is Italian. It is great for families and comes together in a snap

12-16oz cooked linguine
1 lb chicken cooked,cubed or shredder
1/2 c chopped pecans
1 14 oz jar marinated artichoke hearts, chopped
1 small bunch asparagus spears cut into bite sized pieces
1/4 c finely grated Parmesan
1/4 c fresh basil or 1 T dry

1 c Bernstein's original Italian Dressing
1/4 olive oil
(you can play with these proportions to get the desired flavor you want)

cook linguine
cube chicken and add to pasta
mix in pecans, cheese, salt, pepper and basil
mix in artichokes and asparagus
mix in dressing
Toss and serve warm or cold

Creme Brulee French Toast

If you haven't tried making this yet, you must, it is a fun change and so yummy

1/2 c butter
1 c packed brown sugar
2 T corn syrup
1 loaf Texas toast (Granny bread works too)
5 eggs
1 1/2c half and half (you can use milk)
1/4 t salt
1 t vanilla

-melt butter, brown sugar and corn syrup over med heat til smooth
-Pour into jelly roll pan and spread to cover
-Place bread in single layer to cover pan
-Mix together eggs, salt, cream, and vanilla. Spoon over bread
-Cover and refrigerate overnight
-Bake uncovered at 350 for 30 minutes
You can serve with syrup, but they really don't need it.

Hillary's Marshmallow Brownies

These Brownie are one of my signature desserts. I consider the recipe my own since it is based on two separate recipes that I have brought together. They need to be made a day in advance to set up, but are so worth the wait. People who don't like things that are "too rich" or "too sweet" need not apply!

4oz unsweetened chocolate
1 c butter
4 large eggs
2 c sugar
1 c flour sifted

Preheat oven to 350. Melt chocolate and butter in microwave stirring every minute or so until melted. Add sugar, eggs and vanilla (make sure it's cooled enough to add the eggs) Add flour and stir to combine. Bake 20-25 min

Meanwhile make the frosting:
1/2 c butter very soft or melted
1/3 c milk
3 T cocoa
1 lb powdered sugar
1 t vanilla

With a couple minutes to go pour
1/2 bag mini marshmallows on top of brownie and place back in the oven long enough for brownies to puff/melt.

Promptly pour frosting over all and swirl with a knife until marbled and combined. Wait overnight and then cut and serve

Oreo Truffles- Recipes from my neighbor

1 pkg. Double Stuff Oreo

1 pkg. Cream cheese-soften

milk chocolate for dipping-melted

white chocolate -melted

food process oreo's until fine. Put in mixer and mix with softened cream cheese. Mix until it's a paste.

Form into shape, put on plate and freeze for 15 minutes. Reshape & re-freeze for 15 more minutes.

Dip in chocolate, let set and decorate with white chocolate. Enjoy! (my friend used white chocolate to make the truffles look like little footballs for a super bowl party.)

Granny B's Crispy Critters

These are rice crispy treat-ish but WAY better. They are a hit with everyone for Sunday dinner.

Bring to a bubbly boil

1 c sugar
1 c dark corn syrup
Remove from heat and add:
6 c Special K cereal
1 1/2 c peanut butter

Spread onto buttered cookie sheet

Melt in microwave or double boiler
6oz chocolate chips
6oz butterscotch chips
Pour melted chips over mixture
(We prefer all chocolate chips)
Cut and enjoy

Salt Lake Tortellini Salad

8 oz cheese filled tortellini
1 c broccoli Fleurette's
4 oz fresh grated Parmesan
1 (13 3/4oz) can quartered artichoke hearts
1 6 oz black olives, drained and halved
1 (15oz) can garbanzo beans drained and rinsed
1 (15oz) can kidney beans drained and rinsed
1/2 red onion, thinly sliced
1/4 pound dry salami, cut into thin strips
1 (16oz) bottle Bernstein's Cheese Garlic Dressing
1 pint cherry tomatoes
1 avocado sliced

Cook tortellini according to package directions. Drain well, rinse with cold water and place in large salad bowl. Add remaining ingredients, except avocado and tomatoes, and toss with the dressing. Marinate refrigerated several hours. Just before serving, stir in more dressing, as desired, and top with tomatoes and avocado.

Best "Shower" Salad

Spinach Chicken and Pasta Salad

16 oz bow tie pasta cooked al dente

1 c vegetable oil
2/3 c bottled teriyaki sauce
2/3 c white wine vinegar
6 T sugar
1/2 t salt
1/2 t pepper

1 1/2- 10 oz bags fresh spinach
1 6 oz bag craisins
3 (11oz) cans mandarin oranges, drained
2 (8oz) cans water chestnuts drained
1/2 c fresh parsley chopped
1 bunch green onions, chopped
1/4 c sesame seeds, toasted
6 oz honey roasted peanuts
2 c cooked chicken, cut into small pieces

Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta and cooked chicken in medium bowl and marinate 2 hours. Combine rest of salad ingredients in large salad bowl, add pasta mixture and toss.

A few recipies from my neighbor

Fabulous Corn Bread

2 Jiffy Corn Bread Mix

1 Yellow Cake Mix

Prepare all according to package directions, then put in 2 - 8x8 pans and bake @ 350 for 25-30 minutes

Wednesday, February 20, 2008



1/2 chopped onion
1/2 chopped green pepper
3 stalks celery
one slice of ham (cubed)or spicy sausage (cut into slices)


2 minced garlic cloves
1 Tbls. parsley
1 can chicken stock
8 oz. can tomato sauce
2 shots Worcestershire sauce
1 tsp. thyme
1 bay leaf
1 tsp. Cajun spice

Bring to a boil. Add 3/4 cup rice. Simmer for 35 minutes. Add 1/4 cup bay shrimp and 1/2 lb. boiled and shredded chicken. Cook 5 minutes, or until heated through.

NOTE: I found my mom's original recipe for Jambalaya and it called for two stripes of bacon that you dice and cook and then saute your veggies in that. That sounds like a great addition to me! She probably didn't cook it that way much because we didn't have bacon on hand.

Raspberry Thumbprint Cookies

3 3/4 cups flour
1 1/3 cups butter, softened
3/4 cup sugar
1/4 cup orange juice
1 egg yolk

Shape rounded teaspoonfuls of dough into balls. Place 1 inch apart on cookie sheet. Press thumb into center of cookies, making deep indentations. Bake 8 to 10 minutes in 375-degree oven.

Remove from oven, and fill with raspberry preserves. Bake 5 more minutes. Immediately remove and cool cookies on racks.

Chocolate Kiss Cookies

2 2/3 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
5 dozen wrapped chocolate kisses

Preheat oven to 375 degrees. Sift flower with baking soda and salt. In a large bowl, beat butter and peanut butter. Add sugar and brown sugar and beat until light and fluffy. Add eggs and vanilla. Beat together then stir in flour mixture until well combined. Use spoon to shape into balls and roll in granulated sugar. Place 2 inches apart on un-greased cookie sheet. Bake for 8 minutes. Remove from oven. Press an unwrapped chocolate kiss on top of each cookie. Bake for two minutes longer. Remove cookies to wire rack. Let cool completely.

Caramel Layers

1 cup flour
1/4 tsp. salt
1/4 tsp. soda
1/2 cup brown sugar
3/4 cups oats
1/2 cup butter (softened)
24 caramels
2 Tbls. evaporated milk
2 Tbls. flour
1/2 cup chocolate chips

Combine softened butter, flour, brown sugar, soda, salt and oats. Mix with hands to form a crumbly mixture. Reserve 1-cup mixture and pat remaining mixture into an 8 x 8 pan. Bake at 350 degrees for 10 minutes. In a saucepan, melt unwrapped caramels, evaporated milk and flour. Melt on low heat until melted and combined. Pour over baked mixture. Sprinkle reserved mixture and chocolate chips over the top. Bake for another 10 minutes. Let cool completely.

Peanut Butter Bars

1 cup peanut butter
1 lb. powdered sugar
2 cubes butter (softened)
1 pkg. gram crackers (crushed)- one of the packages in the box
2 cups chocolate chips

Mix peanut butter, powdered sugar, and gram crackers. Pat into 9 x 13 inch pan. Sprinkle chocolate chips on top and place in oven for 10 minutes at 350 degrees. Spread chocolate chips with spatula and let cool.

White Chocolate Raspberry Slices

These are soooooooooooo good. I got this recipe for a friend, and have made them a number of times. YUMMY! Great for a cookie exchange!

1/2 cup (1/4 lb.) butter, at room temperature
1/4 cup sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup raspberry jam
2 ounces white chocolate, chopped


1. In a large bowl, with an electric mixer on medium speed, beat butter, sugar, and vanilla until smooth. Stir or beat in flour until dough is no longer crumbly and starts to come together into a ball.

2. Divide dough into thirds. On a lightly floured surface, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered or cooking parchment-lined 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon about 1/4 teaspoon jam into each indentation.

3. Bake ropes in a 350° oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.

4. Place white chocolate in a zip-lock plastic bag, pushing to one corner; seal bag. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes.

Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.

Melt Aways

2 cubes butter
1/3 cup powdered sugar
3/4 cup corn starch
1 cup flour

Cream together. Roll into small balls and place on cookie sheet. Press backside of teaspoon to make a hole for frosting. Bake at 350 degrees for 8 to 10 minutes.


3 oz. cream cheese
1 cup powdered sugar
1 tsp. vanilla

Ginger Creams

Cream together:

1 cup sugar
3/4 cup shortening
4 Tbls. molasses
1 egg

Then add:
1 tsp. cinnamon
2 tsp. soda
2 cups flour
1 tsp. cloves
1/2 tsp. salt

Mix together for 1 hour. Roll into small balls (like snicker doodles) and dip in sugar. Bake at 350 degrees for 10 minutes.

Quick Brownies

1 stick butter
2 Tbls. cocoa
1 cup sugar
1/2 cup flour
1/2 cup nuts
1/2 tsp. baking powder
1 tsp. vanilla
2 eggs
1 cup chocolate chips

Melt butter and chocolate together. Add sugar, eggs (slightly beaten) and vanilla. Mix well. Add flour and baking powder. Mix well, then add chocolate chips. Bake at 350 degrees for 30 to 40 minutes.

Caramel Corn

1/2 cube butter
1/2 box brown sugar
1/2 cup karo syrup
1/2 can sweetened condensed milk

Put in saucepan and mix together. Bring to a boil and cook for 5 minutes.

Apple Crisp

3 to 4 Apple (peeled and slice)
3/4 cup oats
3/4 cup brown sugar
1/2 cup flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter

Slice and peel apple into baking dish. Sprinkle mixture over top and bake at 350 degrees for 35 minutes. Serve with ice cream.

Cheese Potatoes

2 12 oz. pkgs. cubed hash browns (brown in butter)
1/2 cup chopped onions
1 cup grated cheese
1/4 cup butter
1 cup sour cream
1 can cream of mushroom soup

Brown onions, and hash browns in butter. Mix together sour cream, mushroom soup. Add soup mixture to browned hash browns and put in a 9 x 13 pan. Cover with grated cheese. Bake at 350 degrees for 20-30 minutes, until cheese melts, and it is warmed through.

Roast Chicken with Potatoes and Asparagus

I DIDN'T want to go to the store, and all I had was Chicken and asparagus. I begged my sister for a recipe and she came up dry. I went to my favorite website, and a recipe that was in my everyday food mag a few months ago came up. I remember thinking it sounded good. However, my husband doesn't like Asparagus, so I never really considered making it. It is like the ONLY thing he won't eat. But since he is out of town, I thought I would give it a try.

I did not have potatoes, so I just did a side of rice pilaf, and I did not have whole chicken pieces, so I just used chicken breasts. I thought it was fab, and the kids did too! I am sure it would have been even better if prepared like the recipe, but it was still great!

Roast Chicken with Potatoes and Asparagus

Tuesday, February 12, 2008

Mixed Berry Pie

I am ashamed. Pie is my husband’s FAVORITE thing to eat, and this is the only one I know how to make! But it is fabulous anyway!

6 cups mixed berries (go easy and cheap and buy the bag of mixed frozen berries from Costco)
1 cup sugar
1/2 cup flour
1 tsp. cinnamon
2 Tbs. butter on top of berries

Combine berries, sugar, flour, and cinnamon in a bowl and stir. Allow to sit for 10 minutes so that sugar and flour crystallizes on berries.

Pour mixture into pie crust and cut up butter on top of berries.

Cover with pie crust and brush with milk, and cinnamon sugar.


This is the easiest pie crust to make ever! And it is soooooo good.

1 cup oil
1/2 cup water
3 cups flour
1/2 tsp. salt
1/2 tsp. baking powder

Heat together oil and water and add remaining ingredients. Makes 3 single crusts.

Mom's Peach Cobbler

No other cobbler recipe even comes close to this one. I make it every year, as soon as peaches are in season!

Blanch 6 peaches in boiling water for 4 minutes. Rinse with cold water and remove skins, and pits. Slice and place in baking dish.


In a saucepan combine the following ingredients, and cook on medium heat until thick.

1/2 cup brown sugar
4 tsp. cornstarch
1/4 tsp. mace
1/4 tsp. nutmeg
1/2 cup water
1 Tbs. butter
1 Tbs. lemon juice


In a bowl, combine the following ingredients and dollop dough on top of sliced peaches and sauce in a round baking dish, or a 8 x 8 baking pan.

1 cup flour
2 Tbs. sugar
1 1/2 tsp. baking powder
1/4 cup butter
1 egg (slightly beaten)
1/4 cup milk

Bake at 400 degrees for 20 minutes.

Mom's Cashew Chicken

1 Tbs. corn starch
1 Tbs. Sherry
1 garlic clove
3 slices ginger root
1 Tbs. oil
1 tbs. soy sauce


1 Tbs. corn starch
1 Tbs. soy sauce
1 tsp. sugar
5/8 cup water from mushrooms
1 tsp. sesame oil

Stir Fry:

1 lb. chicken
1 yellow onion, sliced
3 celery stalks, sliced
3 shitake mushrooms, sliced
1/2 cups cashews
1 can of button mushrooms, or just mushrooms
Chinese pea pods (or just peas)

Marinade chicken for about 30 minutes. Stir fry chicken in a wok or dutch oven. Stir fry veggies separately. Combine both at the end along with cashews and cover with gravy. Cook until gravy had thickened.

Serve over rice.

Sesame Chicken

Susan Rauer gave me this recipe. She loves to recipe swap!

4 Tbs. melted butter
stir in 1/2 cup honey
1/4 cup Dijon mustard
1 tsp. salt
1 tsp. curry

Put six chicken breasts in a 9 x 13 pan. Put sauce on top. Sprinkle with sesame seeds. Bake at 350 degrees for 45 minutes.

Easy, and sooooooooo delicious. I serve with a side of flavored rice, and broccoli.

Cream of Broccoli Soup

This recipe is directly from K-lo's kitchen.

2 stalks broccoli
1/2 cup chopped onion
1/2 bag cubed hash browns
2 cups chicken stock

2 Tbs. butter
2 Tbs. flour
2 cups milk

Cut up broccoli and add hash browns, onions, broccoli and chicken stock to a large stockpot. Bring to a boil to cook broccoli. Make rue. Add rue to chicken stock mixture. Stir together. In a blender, blend large pieces of cooked broccoli until pureed. Return to pot. Serve.

White Lightning Chicken Chili

I got this recipe from Chelle, it is GREAT! So yummy. If you want to cool down the heat, do less jalapenos.

2 tsp. vegetable or canola oil (2 turns of the pan)
3 cups cooked chicken in bite sized piece
Salt and freshly ground black pepper
1 medium yellow onion, chopped
5 roasted garlic cloves (garlic in foil in oven @ 350 degrees for 15 minutes)
1/2 cup jalapeno pepper, seeded and finely chopped
2 tablespoons ground cumin
1 tablespoon ground coriander
4 cups chicken stock or broth
3 cans Great Northern beans, drained and rinsed
1 handful fresh cilantro, roughly chopped
1/4 cup lime juice
1 Tbs. cornstarch
1 Tbs. cold water

Shredded Monterey Jack or Pepper Jack cheese, chips, and avocado for garnish.

Heat a medium soup pot over medium-high heat with the vegetable oil. Saute onions. Add peppers, cook 4 to 5 minutes. Mash 1/2 of beans, and garlic. Add chicken, mashed beans, garlic, whole beans, chicken broth and seasonings. Combine water and cornstarch and add to chili. Cook for 5 more minutes.

Remove from the heat and add the cilantro and lime juice. Serve with fresh avocado.

Serve each bowl of chili with a little shredded Monterey Jack cheese, chips, and avocado for garnish.

Frog Eye Salad

My roommate Meredith would make this and eat it for days. My husband (then fiancé) decided it was his favorite thing on the PLANET, and now I make it for every Wynia family gathering.

1 cup sugar
3 Tbs. Flour
2 1/2 tsp. salt
1 3/4 cup pineapple juice
2 eggs beaten
1 Tbs. lemon juice
1 Tbs. oil
16 oz. Acini de Pepe
2 cans mandarin oranges
2 20 oz. cans crushed pineapple
9 oz. whipped topping
1 cup mini-marshmallows
1 cup coconut

Combine sugar, flour, 1/2 tsp. salt. Stir in pineapple juice and eggs. Cook over medium heat and stir until thickened. Add lemon juice-cool. Bring water, salt and oil to a boil. Add Acini and cook according to directions. Drain Acini and combine with custard; refrigerate overnight. Add remaining ingredients and serve.

Warm and Savory SOUP!

Stein Erickson's Lodge Turkey Chili
Hearty Logger's Chili
Awesome Vegetable Chili
Wonton Soup
Fish Stew
Creamy Artichoke Soup
White Lightning Chicken Chili
Cream of Broccoli Soup
Boston Clam Chowder
Lazy Man's Cioppino
Beef Stew

Incredible Spinach Salad

Tamra Searle made this salad once, and it tasted like CANDY! I loved it.

Mandarin Oranges
Red Onion
Candied Almonds

1 Tbs. Poppy seed Dressing (Brianna's)
1/2 cup oil
1/4 cup vinegar (rice wine)
1/4 cup sugar
1 tsp. salt
1/4 tsp. dry mustard
1/2 Tbs. grated onion

Melissa's Chinese Chicken Salad

I got this recipe from my friend Melissa Heaps. It is a great summertime, or baby shower salad!

1 head Napa cabbage (shredded or sliced very thin)
1 cup toasted almonds
1/4 cup toasted sesame seeds
1 bunch diced green onions
2 pkgs. coarsely crushed ramen noodles
2 cans white chicken (or shredded boiled chicken breasts)

Combine the following for dressing:

2 pkgs. Ramen seasoning (from the noodle packs)
4 Tbs. sugar
1/4 tsp. salt
6 Tbs. cider vinegar or rice vinegar
1/2 tsp. pepper
1 Tbs. soy sauce
1/4 cup oil
1/2 cup water

Combine and enjoy!

Monkey Bread

This recipe is from the cooking light mag. I got it from my sister-in-law, and they make it on General Conference Morning. It is a great tradition!

2 (1-pound) loaves frozen white bread dough
1 1/4 cups sugar, divided
1/4 cup packed brown sugar
1/4 cup low fat milk
1 Tbs. reduced-calorie stick margarine
1 3/4 tsp. ground cinnamon, divided
Cooking Spray

Thaw bread dough in refrigerator for 12 hours.

Combine 1 cup sugar, brown sugar, milk, margarine, and 1 1/4 tsp. cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes.

Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow dish; stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture; layer balls of dough in a 12-cup bundt pan coated with cooking spray. Pour sugar syrup over dough; cover and let rise in a warm place, free from drafts, 35 minutes or until double in bulk.

Pre-heat oven to 350 degrees.

Uncover, and bake at 350 degrees for 25 minutes or until lightly browned. Immediately loosen edges of break with a knife. Place a plate upside down on top of pan; invert onto plate. Remove pan; drizzle any remaining syrup over bread.

My Favorite Blueberry Muffins

I LOVE these Blueberry Muffins! They are my go to muffin!

Chicken Enchilada Casserole

Cooking Light Mag. I love this recipe. It is YUMMY! A little more sweet than spicy. It seems quite involved, but it comes together pretty quick.

1 1/4 lbs. skinned, boned, chicken breast
1 1/2 cups chopped onion
4 garlic cloves
1/2 cup beer (I use apple juice)
1/4 to 1/2 tsp. ground red pepper
1 can whole tomatoes drained and chopped
1/2 cup thinly sliced green onions, divided
1 can sliced ripe olives, drained
2 cans chopped green chilies, drained
5 Tbs. all purpose flour
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground coriander
2 cups low fat milk
2 large egg whites, lightly beaten
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Monterey jack cheese
5 corn tortillas cut in half
1/2 cup fat free sour cream
1/2 cup bottled salsa

Pre-heat oven to 350 degrees
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cool. Shred chicken with 2 forks.

Recoat pan with cooking spray; place over medium heat. Add chopped onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until liquid almost evaporates. Remove from heat. Reserve 1 Tbs. green onions and 1 Tbs. olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.

Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with a whisk.

Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole dish or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce.

Bake uncovered at 350 degrees for 30-40 minutes or until hot. Sprinkle with remaining cheese mixture, reserved green onions, and olives. Bake 5 more minutes. Top each serving with 1 Tbs. sour cream, and 1 Tbs. salsa.

Malaysian Chicken Pizza

I made this dish a TON our first few years of marriage. It tastes JUST like Thai Chicken pizza from CPK. Enjoy! Cooking Light Cookbook!

1/4 cup packed brown sugar
3/4 cup rice wine vinegar
1/4 cup soy sauce
3 Tbs. chunky peanut butter
1 Tbs. peeled minced ginger
1/2 to 3/4 tsp crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 lb. skinned, boned chicken breast cut into bite sized pieces
1/2 cup (2 oz.) shredded reduced fat Swiss cheese
1/4 cup (1 oz.) pre-shredded part skim mozzarella cheese
1 (12-inch) Basic Pizza Crust
1/4 cup chopped green onions

Pre heat oven to 450 degrees

Combine first 8 ingredients in bowl; stir well with whisk.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; sauté 2 minutes. Remove from pan.
Pour vinegar mixture into pan; Cook 5 minutes or until slightly thick. Return chicken to pan, and cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)
Sprinkle cheese over prepared crust, leaving a 1/2 inch boarder, and top with chicken mixture. Bake at 450 degrees to 12 minutes to 15 minutes. Sprinkle with green onions and grated carrot if desired.

Oven-fried Chicken Fingers with Honey-Mustard Dipping Sauce

My kids LOVE this dinner, even my husband does too! I steam some broccoli, and serve it along as a side. I love to dip the broccoli in the honey-mustard sauce as well! Cooking Light Cookbook.


1/4 cup honey
1/4 cup spicy brown mustard

1 1/2 pounds chicken breast tenders (about 16 pieces)
1/2 cup low-fat or nonfat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 Tbs. instant minced onions
1 tsp. paprika
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 Tbs. vegetable oil

Preheat oven to 400 degrees

To prepare chicken, combine chicken and buttermilk in shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.

Combine cornflakes and next 5 ingredients in a large zip-lock plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly roll pan, and arrange chicken in a single layer in pan. Bake at 400 degrees for 4 minutes on each side or until done.

Stacy's Corn and Bean Salsa

5-6 Roma tomatoes diced
4-5 Avocados diced
1 white onion chopped
1 Tbs. garlic
1 bunch cilantro chopped
1 bag frozen corn
1 can black eyed peas
1 bottle Italian dressing

Combine and serve!

Monday, February 11, 2008

Pretzel Crusted Chicken

This is a recipe that Rachel Ray had on her show, I changed it up by baking the chicken instead of frying in a pan. I just cooked it at 375 for about 35 minutes. The result was tasty and healthier. Also I created my own honey mustard sauce instead of her cheddar mustard sauce, it was much simpler to make with just equal parts honey and dijon and it was delish!

Pretzel Crusted Chicken Breasts with a Cheddar-Mustard Sauce

4 medium plastic food storage bags
4 small whole boneless, skinless chicken breasts
1 5-ounce bage of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped (you can use dryed 1-2 t)
Freshly ground black pepper
2 Eggs
Vegetable oil, for frying
2 tablespoons all-purpose flour
2 cups milk
2 cups grated sharp yellow Cheddar cheese
1 cup grated extra sharp white Cheddar cheese
2 heaping tablespoons spicy brown mustard
Coarse salt
1/4 cup fresh flat-leaf parsley leaves, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges


Sprinkle a little water into the food storage baggies. Place one chicken breast in each bag and seal it up, pushing out the excess air. Use a mallet or the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.

Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish and add the thyme and some pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. Working with 1 pounded chicken breast at a time, coat the breast in the ground pretzels, then in the eggs, then in the pretzels again. Preheat a large skillet with 1/4 inch of vegetable oil; add the pretzel-coated chicken breasts to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned.

While the chicken is frying, in a medium sauce pot over medium heat, melt the butter and add the flour to it. Cook for 1 minute, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.

Transfer the fried pretzel-crusted chicken breasts to the serving plates, drizzle with the cheddar-mustard sauce, and then sprinkle with a little parsley, finely chopped onions, and the finely chopped pickles. Serve immediately, with lemon wedges alongside.

Makes 4 servings

Healthier Chocolate Chip Cookies..better than original

These cookies are reduced in fat and sugar, and they have omega-3 fatty acids to make you smart. What more could you want in a cookie. Oh has that too.
Ok so I LOVE my treats, and rarely do I skimp on the good stuff just in the name of health. If I am going to have a treat, it's going to be good! Well just for fun one night I starting playing around with my fav chocolate chip cookie recipe, and the result was healthier, and dare I say tastier?? than it's original counterpart.

3/4 c softened butter
3/4 c ground flax meal
1/4 c +2 T Splenda baking blend white sugar (You can use 3/4 white sugar if you don't have spenda)
3/4 c brown sugar

cream above ingredients together
then add

2 eggs
1 t vanilla

mix until smooth

then add

1 c white flour
1 1/4 c whole wheat flour
1 t baking soda
1 t salt

mix well... dough should be stiff and thick. Your beaters should be struggling, if they are not, add 1/4 c more white flour.
stir in

1 bag semi sweet choc chips

place on ungreased cookie sheet and bake at 375 degrees for 8-9 minutes. If they are brown on the bottom, you cooked them too long. Remove from sheet as soon as they can be handled and let cool on wire rack.

Trust me these are GOOD!

Sunday, February 10, 2008


Brussel Sprouts For People who Hate Brussel Sprouts
Cheese Potatoes
Buttermilk Mashed Potatoes
Lori's Mexican Rice
Sweet Potato French Fries

Calling all Crumb topping lovers..this is for you!

This is pretty much the best crumb cake I've ever made. It's crumb topping is as thick as the cake and it is amazing! We started a new tradition this year that this would be our families new Christmas Morning Crumb Cake! Hope you enjoy as much as I do.

New Jersey Crumb Cake
Recipe #3364539 ratings
This tastes EXACTLY like Entenmanns crumb cake!
8 servings 40 min 10 min prep

1/2 cup margarine or butter
1 cup sugar
2 large eggs
3/4 cup milk
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
1/2 cup margarine or butter
1 cup sugar
2 cups biscuit mix
2 teaspoons cinnamon
1/4-1/2 cup powdered sugar

Cream butter and sugar.
Beat eggs and milk; mix with butter.
In another bowl, mix flour and baking powder, then add to butter mixture.
Stir in vanilla.
Pour batter into a greased 9 x 13 pan.
For crumb topping: Cut butter into sugar, biscuit mix, and cinnamon.
Sprinkle over batter in pan.
Bake at 350° for 30 minutes or until done.
Top with the 1/4 - 1/2 C powdered sugar when cool.

Brussel Sprouts for people who hate brussel sprouts

I made these for Ellie and Trev (both claim to not like brussel sprouts) and they gobbled them up like candy!

Wash and chop brussel sprouts into 1/4 inch slices (they will fall apart a little). Spread on a cookie sheet and pour evoo and salt and pepper to taste. Place in 375 degree oven for about 15 minutes. Flip and cook 10-15 min more until cruchy and golden brown. Then squeeze juice from 1/2 lemon and balsamic vinegar over top. Toss and serve immediately. YUM!

Sour Cream Blueberry Coffee Cake

I like to make this recipe and then freeze individual portions to heat and eat on weekday mornings when you just want something sweet. It's so good, and really pretty easy to make!

1/2 C sugar
1 t cinnamon
1/4 C butter
1/2 C pecans (optional)

2 c flour
1 t baking powder
1 t baking soda
dash of salt
1/2 c butter
2 eggs
1 c sugar
1 c sour cream
1 t vanilla
2 c fresh or frozen blueberries (if frozen rinse first)

Combine sugar and cinnamon in small bowl. Cut in butter until mixture is crumbly. Add nuts if desired. Refridgerate topping for 30 min. Mix together flour, baking powder, soda, and salt. Set aside. Beat butter and sugar in large bowl. Add eggs, sour cream and vanilla. Mix well. Add dry ingredients and mix well. Fold in blueberries. Pour into greased 9X13 and sprinkle toppin mixture over batter. Bake at 350 degrees for 40-45 minutes.
Paula Deen's Eclair Cake

This recipe is amazing for when you are having company come, or just for your family. Everyone will love it and it's soooo easy!
Yummiest Creamy Artichoke Soup

Saturday, February 9, 2008

Mississippi Mud Cake

Another Cooking Light recipe! I use this one a lot!

1-cup sugar
1/3-cup stick butter, softened
3 large eggs
1-cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped pecans
1 tsp. vanilla extract
Cooking spray
3 1/4 cup miniature marshmallows
Chocolate Glaze

Preheat oven to 325 degrees

Beat sugar and margarine at medium speed of a mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl stirring well with a whisk. Add to sugar mixture, beating a low speed until blended. Stir in pecans and vanilla.

Pour batter into a 9 x 13 pan coated with cooking spray. Bake at 325 for 16 minutes or just until set (do not bake until wooden pick tests clean, or cake will be over baked). Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; immediately drizzle with warm Chocolate Glaze. Cool on wire rack.

Chocolate Glaze

2 cups powdered sugar
6 Tbls. unsweetened cocoa
1/4 cup fat-free milk
2 Tbls. stick butter
1 tsp. vanilla extract

Combine sugar and cocoa in a medium bowl. Combine with milk and butter in a 1 cup glass measure. Microwave on HIGH 1 minute. Add milk mixture and vanilla to sugar mixture, stirring with a wire whisk until blended.

Creamy Coconut-Topped Chocolate Cake

This is from my cooking light recipe book, and this coconut topping is to die for! I would drizzle over ice cream, cake or ANYTHING! YUM!

1 1/4 cups water
3/4-cup egg substitute or 4 large egg whites
2 Tbls. vegetable oil
1 (18.25 oz.) package chocolate cake mix with pudding
Cooking spray
Coconut Filling
Chocolate Frosting

Preheat oven to 350 degrees.

Beat first 4 ingredients in a large bowl at low speed of a mixer until moist. Beat mixture at medium speed 2 minutes; pour into a 9 x 13 inch baking pan coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in a pan on a wire rack.

Spread warm coconut filling evenly over cake; cool.

Spread Chocolate Frosting gently over Coconut filling. Cool until set. Store cake loosely covered in refrigerator.

Coconut Filling

1/2-cup fat-free milk
1/2-cup sugar
9 large marshmallows
2 cups flaked sweetened coconut
1/2 tsp. cornstarch

Combine 1/2 cup milk, sugar and marshmallows in a medium saucepan; cook over medium heat 5 minutes or until marshmallows are melted. Stir in coconut and cornstarch; bring to a boil. Cook 1 minute, stirring constantly.

Chocolate Frosting

1 Tbls. Butter
1/4 cup granulated sugar
3 Tbls. fat-free milk
1 ounce unsweetened chocolate chopped
1 3/4 cups powdered sugar
1 tsp. vanilla extract

Melt butter in a small, heavy saucepan over low heat. Add granulated sugar, milk, and chocolate; cook 3 minutes or until chocolate is melted. Remove from heat, and cool. Stir in powdered sugar and vanilla.
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