Monday, December 21, 2009

PW's Pecan Pie

Let me just start this post by saying, I don't like Pie. Except for THIS one. Wanna see a pretty picture? Please click the link. I try a LOT of PW's stuff, and I always like it. But when I get a sure fire winner, it has to go here as well. This is the BEST PECAN PIE I have ever had. ENJOY.

PW’s Pecan Pie
1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.

**Cook's notes: Use a "chopper" if you have one for the pecans. The great thing about this recipe is the awesome 'crust' that forms because of the ultra-fine pieces of pecan on the top of the pie. However, do not chop ALL the pecans to the fine stage. Leave some in bigger pieces for the rest of the pie. Definitely use a HEAPING cup. :)

Jean's "Secret" Chicken and Dumplings

My mother in law has the best Chicken and Dumplings recipe EVER! Every time I want to make her chicken soup, I have to call and get the ingredients AGAIN. But since I am at their house for the holidays and I have JUST EATEN this soup, I am going to post it RIGHT NOW so I will always be able to share the goodness. She makes this soup for anyone who is in need and it always hits the spot. It has a few *VERY IMPORTANT* special ingredients and you will need them if you want it to be just like hers. Trust me, they are worth the extra effort, or grocery trip.

Chicken and Dumplings

Saute in Olive Oil

1/2 large onion, chopped
3 stalks celery with leaves, chopped
2 large carrots, chopped (I like more carrots)

Saute until onions are translucent.

Add 8 cups of Chicken Stock..

* SECRET INGREDIENT: She uses "Better than Bouillon Chicken Soup Base" from Costco. It is organic and in a glass jar.. if you can find it, USE IT! 1 tsp bouillon per 1 cup water. Mix together and add to soup.

Add the Chicken of ONE COSTCO CHICKEN! (Hey, if you are going to get the bouillon, get the chicken too!) She adds the legs, and some skin, but not much, and as much meat as you can get off the roasted chicken.

Simmer on low for 1-2 hours if you have the time.

Take leg bones out.


2 tsp. dill
2 tsp. poultry seasoning
salt and pepper to taste


Two hand fulls of egg noodles. ** SECRET INGREDIENT: Use Country Pasta Egg Noodles Homemade Style (Also from Costco)

At this point, you can call it chicken soup and after your noodles cook, serve it up. If you are trying to make my nostalgic husband happy make the dumplings.

3 cups Bisquick
1 1/2 cups buttermilk

Combine until wet. If it is not wet enough, add enough so the mixture is wet enough to dollop.
Drop dumplings on the soup and cook for 10 minutes uncovered and 10 minutes covered.


Monday, December 14, 2009

Nothing Bundt Cake Like Chocolate Bundt Cake

We made these cakes for a Christmas party this year and I must say I was not expecting to be impressed. I ended up being REALLY impressed and so was everyone at the party. Let me just say that this cake is sooo moist and the frosting is to die for. Thanks to my neighbor for this great recipe. Give it a try!

1 Devil food cake mix
1 small pkg chocolate instant pudding
4 eggs
1/2 c water
1/2 c oil
1/2 pint sour cream
mix well until blended
grease bundt pan and bake for 35 min @ 375

1/2 c butter
2 squares unsweetened chocolate
melt in sauce pan
add 1/3 c milk
boil until thicken and begins to separate - stir slowly
In mixing bowl combine
3 c powder sugar
pour in chocolate sauce
mix with beaters and add 1/2 tsp vanilla

Drizzle glaze over top.

Tuesday, November 24, 2009

Penuche Frosting

In a sauce pan melt 1/2 cup butter (no substitutes). Stir in 1 cup packed brown sugar. Cook and stir until bubbly. Remove from heat. Add 1/4 cup milk; beat vigorously with a wooden spoon till smooth. Add 3 1/2 cups powdered sugar, beat by hand till it reaches spreading consistency. Immediately frost the cake as frosting does harden!

Wednesday, October 28, 2009

Great Harvest-ish Pumpkin Chocolate Chip Bread

I found this recipe and have tweaked it a little to make it healthier!! It's really yummy although not quite as spectacular as Great Harvest. I'm not that magical. Anyway it's a good recipe to try.

2 c white flour
1 1/2 c whole wheat flour
3 c sugar
2 t baking soda
2 t cinnamon
1 t nutmeg
1 t salt
16 oz canned pumpkin
1 c oil (I did 1/2 c oil, 1/2 c plain yogurt)
4 eggs
2/3 c milk
1 1/2 c chocolate chips

Preheat oven to 350. Grease two 9x5 loaf pans or three 8x4 loaf pans.
Mix flours, sugar, baking soda, cinnimon, nutmeg, and salt together and set aside.
Mix pumpkin, oil, eggs, and 2/3 c milk together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean.

Simple Crispy Dijon Chicken

Sometimes you want a meal that is good, quick and has very few ingredients that come straight out of the pantry. Well here you go. I made this last night for my girls and they wolfed it down. I made mine with thin cut boneless pork chops, but you can do chicken too.

1/4 c Dijon mustard
1/4 c evaporated milk
1/4 c plain dry bread crumbs
1/4 c grated Parmesan cheese
1 lb chicken breast or pork thin cut

Stir together evaporated milk and mustard in a shallow dish. In a separate bowl mix breadcrumbs and Parmesan. Heat non stick skillet to med-hi heat and place small amount of oil in center of pan to prevent sticking.
Dredge meat in milk mixture first, then roll in breadcrumbs. Place in hot pan. Cook about 2 minutes per side (depending on thickness of meat)
Serve with a veggie and rice or pasta side. Enjoy

Stacy's Pumpkin Chocolate Chip

My sister Stacy makes these every year for Halloween and she always puts a generous plop of cream cheese frosting on each one. They are delicious with or without frosting of course.

1 1/2 c brown sugar
1/2 c shortening
2 eggs
1 3/4 c canned pumpkin
2 3/4 c flour
1 T baking powder
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
2 c chocolate chips

Preheat oven to 400 degrees. Cream together shortening and sugar. Then add eggs and pumpkin. After the pumpking mixture is well incorporated, you can add all dry ingredients. Stir in chocolate chips last. Bake 10 minutes on ungreased cookie sheet.
Cool on a wire rack and top with a dollop of frosting!

8 oz cream cheese
1/4 c butter
1-2 t vanilla
3-4 c powdered sugar (just keep adding until you have a nice thick consistency)

Friday, October 23, 2009

Pumpkin Roll

So I copied this basically from My Kitchen Cafe, and my resuts were great! I tweaked the frosting a bit and added the white chocolate chips. I also did not do the nuts. I took it to a Halloween party and everyone loved it! I will definately make this recipe again!

1 c sugar
3/4 c flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

4 ounces cream cheese, softened
1/4 c butter, melted
1 teaspoon vanilla
3-4 cup powdered sugar
1 c white chocolate chip (sprinkled on top of frosted cake)

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
*Tip: Make sure the wax paper isn't hanging over the edge too far, or it will smoke. Just keep it about an inch around the edge and you'll be fine.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Sprinkly white chocolate chips on top of frosting. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

Tuesday, October 13, 2009

Asian Noodles and Peanut Sauce

I have been making this recipe for a long time, but for some reason, never have gotten it from my Cooking Light Cookbook to the food blog! Again, I have adapted it for my own needs. . It is a huge hit with ALL the kids and me and Peter too!

8 oz. uncooked Udon or spaghetti noodles
6 Tbls. Water
1/4 cup peanut butter
2 Tbls. brown sugar
2 Tbls. low-sodium (or not) soy sauce
2 Tbls. rice vinegar
1 1/2 tsp. minced peeled fresh ginger
1 1/2 tsp. sesame oil.
1/2 tsp. cornstarch
1/2 tsp. chile paste with garlic
2 garlic cloves, minced
2 cups snow peas
1 red pepper chopped
1 cup shredded carrot
3 chicken breasts, diced

Cook chicken breasts dice and set aside. Bring water to a boil and cook noodles according to package directions, drain. Stir fry peppers, and carrots for 3 minutes until soft set aside.

Combine 6 tablespoons of water, and next 7 ingredients and chile paste if desired and garlic in a small sauce pan. Stir with a wisk until blended. Bring mixture to a boil and cook for 1 minute stirring constantly.

Combine noodles, peanut sauce, peas, carrots and peppers and chicken all together in a large bowl and toss to coat.

Easy Monday Night Stir Fry

For those of you who read this blog, you KNOW I am a stir fry girl. Love 'em. Easy, packed with veggies. Love it.

Anyway, I am also a huge fan of the Pioneer Woman food blog. . . Most commonly called "foodie p*rn" in our house because she posts delectible pix of fab food. I personally LOVE her picture by picture style (even though I don't typically need the demo) I still think it is fun to get the play by play. It makes it so visual I can almost taste it!


Here is a new favorite stir fry that I picke up from her. Enjoy!


Spinach Bowtie Salad

I found this recipe on a food blog (Sorry, I can't remember where!) But I was on the hunt after I had a fabulous Spinach-Bowtie pasta salad at a church event. . I think this is pretty much it, but I am adapting it a bit. So yum. ENJOY!


2 cups cooked chicken (diced or shredded)
1 - 16oz. bag bow tie pasta, aka farfalle (cooked)
1 1/2 bag spinach, I use LOTS of spinach
1 - 6oz. bag craisins
3 - 11oz. cans mandarin oranges (drained)
2 - 8oz. cans water chestnuts1/2 cup chopped parsley
1 bunch green onions (chopped)
1/3 cup sunflower seeds (toasted in oven) - this is optional.
6oz. honey roasted peanuts

1/2 cup oil
2/3 cup teriyaki sauce
1/3 cup vinegar
6 Tbs sugar
1/2 tsp salt
1/2 tsp pepper

DIRECTIONS: Cook the pasta. Set aside.Mix the ingredients for the dressing together.Pour the dressing over cooked, drained bow tie pasta and marinate. I tried adding the cooked chicken in this marnade, but it was really just too overpowering. Put the rest of the salad ingredients in bowl (except peanuts because they will go soggy).Add pasta mix. Stir until all the salad is coated with the dressing.Add peanuts last, right before serving.


This recipe was posted on my friends blog, and I made them, and LOVED them! SO YUM! And easy too.

Give them a try. Lots of good for little effort.

Monday, October 5, 2009

Vegetarian Stuffed Peppers

2/3 c quinoa, rinsed and drained
6 red or orange bell peppers
1 T olive oil
3/4 c diced carrot
1/2 red onion diced
1 10 oz package frozen spinach thawed and drained
1 15 oz can red kidney beans rinsed and drained
1 t chili powder
salt and pepper to taste
1/2 c grated mozzarella

Preheat oven to 350. Boil quinoa according to package directions. Remove pepper tops, stems and seeds. Bring a large pot of water to a boil and boil peppers for 5 minutes, then drain and set aside. Heat oil in a large skillet over medium heat. Add carrots and onion and saute until soft. Stir in spinach and beans. Season with salt and pepper. Remove from heat and mix in quinoa and chili powder. Fill peppers with quinoa mixture and place upright on a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake 20 minutes or until tops are lightly browned. Serve immediately.

Tuesday, September 8, 2009

Peach Salsa Fresca

So I am going to a recipe group tonight and the theme is finger foods, but I really wanted to do something you utilize the abundance of produce growing in my own backyard. What I came up with is this fresh and flavorful peach salsa fresca. Simple and delicioso!

2 cups diced fresh tomatoes
1 yellow bell pepper finely diced
2 c peaches peeled and diced
5-6 scallions chopped (white parts only)
1 jalapeno pepper seeded and diced
1/2 bunch of cilantro chopped
1 clove garlic finely chopped

Chop all above ingredients and toss in a bowl. Make sure you seed the tomatoes as much as possible, otherwise your end result will be too soupy. Also, I like to use Roma tomatoes because they are meatier.

Stir in

1 T garlic salt
1 T onion powder
1 T Mrs. Dash seasoning
pepper to taste
Juice from one lime
1 T honey

Mix all ingredients and refrigerate or serve immediately. If you like a spicier version throw in some seeds from the jalapeno or add a dash of cayenne to taste.

Tuesday, September 1, 2009

Giada's No Cook Spaghetti Sauce

This is one of my FAVORITE summertime recipes. Giada calls it Checca sauce. You don't have to cook anything (except the pasta I guess) and the end product is fresh and bursts in your mouth. I grow grape tomatoes every year for the sole purpose of making this dish. I promise if you try it, you will be hooked!

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Salt and freshly ground black pepper
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.

Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).

Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

Oven Roasted Carrots and Beets with Goat Cheese and Rosemary

Hi guys...NOT the greatest picture, but that said...this is a little number that I whipped up from the garden. I grew purple carrots this year just for fun (that will explain why the carrots are not orange in the picture) Anyway this is a quick healthy side, that tastes so gourmet without all the fuss...

4-5 carrots peeled and chopped into 2 inch pieces
1 bunch beets (about 4 beets) peeled and sliced thin
3 T fresh chopped rosemary (you can use dried, but only use 3 t dried)
salt and pepper to taste
1/4 c olive oil
1/4 c crumbled goat cheese (you can use feta)

Preheat oven to 425 degrees.
Wash all veggies. Cut the tops off of the beets and also the little "rat tail" like things. Peel carrots and beets with veggie peeler. Sometimes I don't peel the carrots, but I would always peel your beets. Then slice your beets as thin as you can so they will crisp up like a potato chip. (Mine are too thick in this picture) Chop carrots into 2 inch pieces. Place veggies in a gallon size Ziploc bag with olive oil, rosemary and generously salt and pepper. Shake it up until veggies are coated and pour onto a cookie sheet. Bake in oven 20 minutes, then flip and bake 20 more. When veggies have a crisp outer shell and are soft on the inside they are done. About 5 minutes before removing beets from the oven, top with cheese, and allow the cheese to heat and melt slightly. Serve warm or cold.

Wednesday, August 19, 2009

Homemade Pita Bread

Have you ever bought pita bread at the store and thought, "ugg this stuff is gross!" Well I have, and I was thrilled when I saw this post on (one of my fave food blogs). I made this recipe just as directed. I used potato flakes in mine not potato flour. It was a little messy, and definately took longer than buying them at the store, but I was rewarded by their soft, warm, deliciousness. These really are good, so if you like to make breads try it for sure!

Soft Wrap Bread
from King Arthur Flour

*Makes about 8-9 breads

3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*

Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.

Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).

Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.

Monday, August 17, 2009

Channel 2 Down Home Cooking Contest

Hi guys! I entered a recipe contest recently and this is the link to the recipe I submitted. The recipe is called Utah Peach Cobbler Waffles with Creamy Honey Syrup. The recipe had to be original and also feature 3 locally made products. This was the idea I came up with and it's really good so hopefully you'll give it a try!
Tip: I have tried these in both a conventional and a Belgium waffle maker and it's works best in just a plain old regular waffle iron. Let me know what you think!
Oh! and one more thing...I forgot to add the 1/4 t nutmeg to the waffle recipe, so you can add that in yourself if you like. Thanks!

Saturday, August 15, 2009

Candy Bar Bars

Did you know that pouring a can of sweetened condensed milk over any dessert can make it taste better? Don't believe me? Try these candy bar bars, they are devilishly delicious!

3/4 c butter softened
1/4 c peanut butter
1 c brown sugar
1 t baking soda
1 1/2 c flour
2 c quick oats
1 egg
1 14 oz can sweetened condensed milk
4 c favorite candy bar chopped

Preheat oven to 350 degrees.

First cream the butter with the peanut butter. Then add brown sugar and baking soda. Then mix in flour and oats until well combined.

At this point you need to remove 1 3/4 c of this "crumb" mixture and set aside. With remaining crumb mixture, beat in one egg.

Press down into greased 9X13 pan. Bake for 12 minutes. Remove from oven and spread 1 can sweetened condensed milk over all.

Mix together chopped candy bars with remaining crumb mixture and sprinkle over all. Return to oven for another 15-20 minutes or until golden brown and bubbly. Now this is the hard part.....Let cool completely before cutting.

I have used Butterfinger, Reeses, 100 grand, Reeses crunch bars or any combo of these favorites. Be creative and try your favorite blend!

Wednesday, July 22, 2009

Granny B's Banana Chocolate Chip Drop Cookies

These cookies are always a big hit at Granny B's on Sundays. They are a childhood favorite of my husband and would go over well with people who like their cookies not over the top sweet. They are super soft and the perfect sweetness. Neither the chocolate or banana is overpowering, leaving you with a new and different type of cake/cookie. I call it a caookie. Try won't be disappointed.

2 eggs
1/4 c water
2/3 c shortening
1 c mashed bananas
1 package German Chocolate cake mix
2 c quick oats
1 pkg milk chocolate chips---better if you use oversize milk chocolate chips (guittard??)

Heat oven to 375. Beat eggs, water, shortening, bananas and about half of the cake mix (dry) until smooth. Stir in remaining cake mix, the oats, and chocolate chips. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes.

"Secret Ingredient" Chocolate Chip Cookies

These cookies are a fun change from the usual chocolate chippers for their smooth and soft consistency. They will turn out perfectly every time and always wow people with their perfect gooey softness. What's the secret ingredient you ask????? Vanilla Pudding of course!

2 1/4 c flour
1 t baking soda
1 c butter softened
1/4 c sugar
3/4 c brown sugar
1 t vanilla
1 large box instant vanilla pudding (or two small boxes)
2 eggs
1 pkg chocolate chips

Beat butter and sugars. Add other wet ingredients with electric mixer until well combined. Then slowly add in the four mixture consisting of the flour, soda, and pudding while you continue to mix. Add chocolate chips at the end.
Drop on cookie ungreased cookie sheet and bake 8-10 minutes at 375 degrees.

Giada's Basil Pesto

My basil in my garden is going crazy! I am looking constantly for ways to use my basil. Here is one of my favorites. This can also be made and frozen. I make as directed except for cheese (it doesn't freeze well), and put it into ice cube trays. Once frozen I pop out the individual squares and store in a freezer bag. Then I can defrost and use as much as I need. I add the cheese in after it has thawed.

2 c packed fresh basil
1/4 c toasted pine nuts
1 garlic clove
1/2 t salt, more to taste
1/4 t freshly ground black pepper
about 2/3 c extra virgin olive oil
1/2 c grated Parmesan cheese

In a food processor pulse basil, pine nuts, garlic, salt, and pepper until finely chopped. With food processor running add oil to smooth consistency, transfer to a bowl and stir in cheese.

Chicken Satay Marinade

You guys!!! I am the WORST at remembering to take pictures of my food! I guess I am just way to anxious to eat it, rather than photograph it. This recipe is always a hit at my house, it's quick to whip up and everyone loves it. We eat it over rice, or you could kabob it with some veggies.

2 T peanut butter

1/2 c soy sauce

1/2 c lime juice (about 2 limes)

1 T brown sugar

2 T curry powder

2 cloves garlic crushed

1 T hot chili sauce (optional)

whisk all ingredients until well combined. Pour over boneless skinless chicken tenders or chicken that you have sliced into 1 inch strips. Marinate for 1-12 hours. Then grill and enjoy.

Sunday, June 14, 2009

Fool Proof Pavlova

I am replacing my old "PAV" recipe with this one. I made it today using this recipe and it was a huge hit! I reduced the heat on the oven temp to 225 degrees because I am at a high altitude and the result was fluffy sweet perfection! If you really want to impress guests, this is the recipe for you. It may look intimidating, but with this recipe it was SOOO easy. I put everything in my kitchen aid let it run 15 minutes and presto! That's it. It's that easy!

What to do with 6 egg whites left over from another ice cream experiment? Make a pavlova of course!

Pavlova is the national New Zealand dessert. The Australians claim that they invented it, however, published recipes in NZ cookbooks, firmly mark the pavlova as a Kiwi icon.

Making a pavlova, here at high altitude, has had it's challenges. No matter what I did, my pavs never came out like they did back home. That was, until an online aquaintance sent me a recipe for a never fail pavlova. The recipe sounds a bit odd, in that you use boiling water and beat all the ingredients together. However, it works and I'm back to making loftier pavs.


6 egg whites
2 cups sugar
4 tbsp cornflour (cornstarch in the US)
6 tbsp boiling water
2 tsp vanilla essence
2 tbsp vinegar (white)

Put all ingredients in the bowl of an electric mixer and beat for 15 - 20 minutes or until very stiff. When you pull the beaters out, the mixture should stand up in stiff peaks. (I find at altitude, I usually have to beat the mixture for 30 minutes or more.)

Pile on to baking paper on an oven tray. You can also use aluminium foil on the baking tray. Lightly dust with cornflour so the pav won't stick. Pile it up high and do not spread out, as the pav will spread while cooking. Use a fork to mark ridges up the side.

Put in the middle of a cold oven. Turn the oven on to 250 deg F. Cook for 2 hours. Turn oven off and leave the pav in the oven, with door closed, overnight or until the oven is cold. This takes at least 6 - 8 hours. (Do not open the oven at any point during the cooking or cooling. Not even a quick peak!! This may cause the pav to fall.)

Cut around the top of the pav with a sharp knife and allow the top to drop into the pav. This forms a shell for the cream. Fill with whipped cream (NOT THE TYPE IN THE AEROSAL CAN) and decorate with fruit or topping of your choice.

For whipped cream topping

Whip at least a pint of whipping cream and a tbsp of sugar till the cream has stiff peaks. Spread over pav.

Serve and enjoy!!

Bowtie and Black Eyed Peas Pasta Salad

This is a great, summery pasta salad. Whip it up for your next summer get together.

8 oz bow tie pasta cooked according to package directions
1 28 oz can diced tomatoes I used a pre-seasoned variety
1 16 oz can black eyed peas drained and rinsed
1 small jar artichoke hearts coarsely chopped
2 T olive oil
2 cloves garlic
1/2 c pre-crumbled feta cheese
1/2 c cooked and crumbled bacon
3 T fresh parsley chopped

Drain cooked pasta. Drizzle with olive oil. Stir in all other ingredients. Serve room temp or chilled.

Sunday, June 7, 2009

A recipe I want to remember!

Here is another M.writes recipe that she got from someone else. It is one of those things that I have NOT YET TRIED, but looks like a lot of fun is a great gift for the Holidays. I don't want to forget where it is, so, now . . .it is here!!

Oreo Truffles
1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark
1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy!

Makes about 36 truffles.

Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate 9ydawi. And for an extra twist, use the mint oreo sandwich cookies( if you like mint).

To see pix, go here .

A Twist on Broccoli Salad

One more recipe from M. Writes. Delish broccoli salad! This looked so good and yum I had to give it a try!

Twisted Broccoli Salad

3 cups chopped Broccoli2 cups red Grapes halved
1 Granny Smith Apple dicced
1 medium red Onion (optional)
1/2 cup chopped Walnuts


3/4 cups Mayonnaise
1/4 cup Sugar
2 tsp. Lemon juice
1/2 tsp. Red Wine Vinegar

Combine broccoli, grapes, apple chunks and walnuts in a medium bowl. Slowly stir in the dressing and mix well until coated. Flavor is enhanced if prepared 24 hours ahead and chilled. Extra delicious when you add any of the following: shredded chicken, sunflower seeds, cucumber and/or craisins.

To see pix, go here.

Applesauce and Oat Muffins

I found this recipe on M. Writes, one of my favorite reads. It is a delicious muffin recipe that is a little different than your standard muffin recipe. SO delicious and a tad bit healthy. Enjoy!

1 1/2 cup Oatmeal
1 1/4 cup Flour
1/2 cup Brown Sugar
1 tsp. Cinnamon
3/4 tsp. Soda
1/2 tsp. Salt
1 cup Applesauce
1/4 cup Vegetable Oil
2 Egg Whites (or 1 whole Egg)
1 tsp. Vanilla

1/2 cup Brown Sugar
1/4 cup Butter
1/2 cup Coconut
1/2 cup Oatmeal

BATTER: Stir together all dry ingredients. Add applesauce, oil, egg and vanilla. Mix lightly, just until moistened. Fill greased muffin tins 3/4 full. Mix topping ingredients together in small bowl and sprinkle on top of unbaked muffins.

Bake at 350 degrees for 15-20 minutes.

Makes a dozen muffins.

To see pix, go here.

Wednesday, June 3, 2009

Angel Strawberry Cream Dream

I made up this goofy name to describe this variation on angel food cake. It's easy to throw together and the look will impress your guests. It also takes light and sweet like a dream. Enjoy!

1 round full size angel food cake
1 14 oz can sweetened condensed milk
2 8 oz tubs cool whip topping (you can use light)
3 T additional sweetened condensed milk
3-4 cups chopped strawberries

You can make or purchase an angel food cake. I tried making my own, but I burnt it and had to run out and buy one, but my husbands grandma makes them all the time and highly recommends the Western Family brand of angel food cake mix.

Chop and wash all strawberries and place in a medium mixing bowl. Pour can of sweetened condensed milk and 1/2 tub (you can use more or less cool whip depending on the taste/consistency you like) of cool whip into strawberries and mix well. The consistency should be thick but still runny. Spoon this mixture into center hole of angel food cake until it is level with the top of the cake. (You will have some mixture left over)
Add 3 additional T of sweetened condensed milk to other 8 oz of cool whip topping. Stir well. Spread over all exposed surfaces of the cake like frosting. Cover the hole with strawberry filling with frosting as well. Garnish with 4 strawberries halved. Refridgerate or serve immediately. Use extra strawberry mixture as a topping over sliced cake when serving.

Black Bean Hummus

This is a great appetizer for a party, or just a great snack to stick in the fridge with pita chips and veggies. The flavor is milder than original hummus, so I think even non hummus lovers would like it.

1/2 of 16 oz can garbanzo beans (reserve juice)
1/2 of 16 oz can black beans
2 cloves garlic
3 T Tahini (sesame seed paste)
1/2 t salt
2-3 t cumin
Juice of 1 lemon
1/4 c olive oil (or less depending on desired texture)
sprinkle of pepper and paprika

In food processor, chop garlic. Add 1/2 of the garbanzo beans and 1/2 black beans with 1/2 of the garbanzo bean juice. Add just 1/2 of the lemon juice. Add other ingredients except olive oil. Add olive oil and additional lemon juice through hole in top of food processor while it's running until you've reached desired consistency. Depending on how thick or thin your desired consistency is. Spoon into bowl and garnish with cracked pepper and paprika. Enjoy with warm pita bread, chips, crackers, or veggies.

For Regular Hummus: Use whole can of Garbanzo beans and omit black beans from recipe.

Variation: Sun dried Tomato Black Bean Hummus: Add 1/4 c sun dried tomato with 1 Roma tomato into food processor before adding olive oil.

Thursday, May 28, 2009

Come on...Tell me your favorite foods to buy!

One of our local hospitals in town happens to be across the street from a Costco. One night while visiting the Costco, I told my husband that if I were ever hospitalized for any reason, I would want a "Costco View" room in that hospital and a pair of binoculars. I would pass the time by checking out all the things that people were buying. I love to see what people buy and I am such a sucker for trying new products. I am any food marketers dream, if they change the flavor, texture, or packaging I am more likely to buy that product. I get bored with the same old stuff that we usually get, and I would love your tips on things that you like to buy that might be new to me. Please leave a comment and let me know the things you buy at Costco or at the store that I need to try!

My Costco top 10 list
(in no particular order)
#1 Tortilla land uncooked tortillas (these are SOOO worth the extra effort of cooking yourself, but I have found that they get soggy in casseroles i.e. enchiladas, but they are great for all other recipes.)
#2 Marion berry Jam-- This jam is made with sugar and not corn syrup and it's so good I've been known to sneak a spoonful.
#3 Individually frozen tilapia fillets--I buy these and just zap them in the microwave with lemon for a great healthy lunch or dinner. Also great for oven fried fish sticks (see recipe on site)
#4 TastyWok Orange Chicken---My neighbor turned me on to this and now it is a regular go to dinner. The box contains two family sized servings ( it's not the individual rice bowls) You bake the chicken in the oven, top with orange sauce and serve over rice. It's as good as take out, I promise!
#5 Dried Mangoes. These are evil and I try not to buy them because I will eat the WHOLE bag at once, but they are delicious.
#6 Salsa Fresca. A salsa made with mostly roasted red peppers. It's good on chips, eggs, any Mexican dish, and mixed into rice.
#7 Edamame--the nutrition the kid friendliness cannot be beat
#8 Rice works chips...I can't remember what flavor they were, but everyone in the house gobbled them up
#9 Kirkland Vegetarian Lasagna
#10 Kirkland Ravioli

Grocery Store Favorites List coming soon!

Thursday, May 21, 2009

Banana Oat Smoothie

This is one of my favorite breakfasts! It has protein, whole grains, active cultures, fruit and dairy. The texture is more like a drinkable yogurt, but the oats give it a great texture. It tastes great and is easy to whip up.

Serves 1

1 banana
1/2 plain yogurt
1/4 c quick oats
1/2 c milk
1 T honey

optional ingredients
blueberries, strawberries, 1/4 t cinnimon

Add ingredients in any combination that you like. Blend well and serve immediately.

Wednesday, May 20, 2009

Paula Deene's Eclaire Cake

Ingredients & Directions:
1 1-pound box graham crackers
2 3 1/4 ounce boxes instant French vanilla pudding
3 1/2 cups milk
1 8-ounce container frozen whipped topping, thawed

1 1/2 cups confectioner's sugar
1/2 cup of unsweetened cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Butter the bottom of a 13x9x2-inch pan. Line the whole pan with graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Yield: 20 to 24
Preparation time: 10 minutes
Cooking time: Allow 24 hours to cool in refrigerator
Ease of Preparation: Easy

Creamy Artichoke Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings


2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish


Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.

Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Lemon Chicken on the BBQ

I tried this recipe for the first time and it was AMAZING. I loved the fresh flavor, and the chicken was juicy from the marinade.

4 boneless skinless chicken breasts

Marinade Ingredients
2 large lemons, juice of
Zest from 1/2 lemon
1 tablespoon fresh rosemary leaf
1 clove crushed garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

BBQ Ingredients
2 large lemons (cut in halves)

Place chicken and marinade in a ziplock bag (removing any airpockets) massage and refridgerate at least 3 hours up to overnight.
Pre-heat BBQ to Medium to Medium-High.
BBQ chicken for approximately 6 minutes per side(or until done)
Squeeze a lemon half over chicken with each turn.
Serve with salad.

Rosemary Roasted Red Potatoes

Preheat oven to 425

4-5 red potatoes washed and diced into uniform bite size pieces
3 T extra virgin olive oil
2 T fresh rosemary minced
1 t salt
1 t pepper

Wash and dice potatoes. Toss in olive oil, rosemary, salt and pepper. Spread evenly on a cookie sheet. Cook for 20 minutes, turn potatoes with spatula, then cook 15-20 minutes more.

Luscious Beet Salad with Toasted Pumpkin Seeds

I planted beets in my garden recently, and I just couldn't wait for them to come up. I bought some at the store in the meantime and tried this recipe. It was SOOOO good! I like that you use the whole beet, and it's super healthy.
4 large beets
1/4 c pumpkin seeds, toasted (you could also use, almonds, walnuts or pecans)
2 scallions
1/4 c goat cheese (you could also use feta or blue cheese)

3 T extra virgin olive oil
2 T balsamic vinegar
3/4 t Dijon mustard
1/4 t ground pepper
1 T finely chopped fresh basil

Wash beets and remove tops. Place beets in large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender (about an hour). Set aside to cool.
*tip: you can also microwave or oven cook your beets. Whichever method you prefer.
Toast pumpkin seeds by placing seed in a dry skillet over medium heat. Move the skillet back and forth over the heat, and stir the seed with your other hand. This will toast the seeds evenly and prevent burning. When seeds begin to pop and give off a nutty aroma, they are done. Set aside.
To prepare beet greens, cut bstems off of leaves and discard. Bring a large pot of water to a boil. Cut the beet greens into bit size pieces, then submerge in water to wash. (I use my salad spinner). Shake off excess water and drop greens into boiling water. Cook for only about 30 seconds, just enough to make the stems tender. Place greens in a colander and run cold water over them to halt cooking. Toss salad ingredients with dressing ingredients, then serve warm or at room temperature.

Monday, May 18, 2009

Banana Cream Pie--Hill's Version

So I kind of have my own little version of banana cream pie going on, that is based on the recipe in the red and white check book. Since I am not a pie crust fan, I like to use graham cracker crust coated with melted chocolate! I tried to remember to take a picture of it all made and ready to eat, but I totally forgot! So here is what it looks like after everyone devours it and loves it and tells you how great a cook you are! Don't be intimidated by making your own pudding from scratch, it's not hard at all, and turns out great as long as you follow the directions. Good luck!

3/4 c sugar
1/3 c flour
1/4 t salt
2 c milk (I use 1% and it works fine)
3 slightly beaten egg yolks
2 T butter
1 t vanilla
1 9 inch graham cracker pie shell
3 bananas peeled and sliced
1/3 c chocolate chips
2 t butter

First melt the chocolate chips and 2 t butter in a microwave safe bowl. Stir at 30 second intervals until melted and smooth. Spread with back of spoon chocolate all over the base and sides of the graham cracker pie shell. Let sit while you make the pudding.

In saucepan combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir 2 minutes. Remove from heat.
Stir small amount of hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add 2 T butter and vanilla. Slice 3 bananas in base of pie shell. Pour hot pudding over all. Pudding should cover banana completely. Cool and serve with whipped cream. (To prevent a skin from forming on the surface of filling, put waxed paper directly on top of hot filling, then remove when it's time to serve).

Wednesday, April 22, 2009

Honey Lime Chicken Enchiladas

If you surf the food blogs, this one is going around. But it is dang tasty. Enjoy!

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
1 teaspoon chili powder
2 teaspoons cumin
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6

Granny B's Tuna Casserole

This is the creamiest tuna casserole I've ever had. The celery adds a little crunch that is nice too.

6 oz medium egg noodles
6.5 oz canned tuna drained
1/2 c mayo
1 c celery finely chopped
1/3 c onion finely chopped
10 1/2 oz can cream of chicken
1/2 c milk
1 c cheese (whatever kind you like)
Optional: 1/2 c slivered almonds

Cook noodles according to package directions. Add all other ingredients to drained noodles and stir to combine. You can heat through and serve from stove top, or bake at 425 degrees for 20 minutes.

Ham Fried Rice

This is adapted from the Everyday Food catalog

2 T vegetable oil
1 thick slice ham 8oz
1 bunch scallions, white and green parts separated
2 garlic cloves minced
2 t finely grated peeled fresh ginger
1 1/4 c cooked white rice
2 T rice vinegar
2 T soy sauce
4 large eggs

Heat 1 T oil over med-hi. Add ham, scallion whites, garlic and ginger. Season with salt and pepper. Cook stirring frequently until beginning to brown. Add rice, scallion greens, vinegar, and soy. Cook stirring until heated through 2 -4 minutes. Divide rice among 4 serving bowls. Wipe out skillet with a paper towel. Heat 1 T oil over medium. Gently crack eggs and cook until whites are set 2 -4 minutes. Top each bowl of rice with a fried egg.

Optional: If you prefer scrambled eggs, scramble the eggs first before you put in the ham, scallions, garlic and ginger.

Tuesday, April 7, 2009

Chicken Pillows--Simple version

2-3 cooked and shredded chicken breasts
1 package cream cheese (I use the 1/3 less fat kind)
1-2 carrots chopped very fine
1/2 onion chopped
1-2 celery sticks chopped
1 T olive oil
1 t paprika
1 t garlic powder
2 t parsley
1/2 t thyme
salt and pepper to taste
2-3 packages reduced fat crescent rolls

1/4 c butter
1/2 c bread crumbs
1/4 c shaky Parmesan cheese

Chop all veggies very finely. (I like to use my handy chopper). Cook veggies in tablespoon of olive oil until crisp-tender. Mix chicken, cream cheese, spices, and cooked veggie together. Scoop tablespoon amount of chicken mixture onto the widest part of the triangular crescent roll. Fold longest side over all and then pinch the sides together to seal the filling in completely, or at least try to cover the filling as best as possible. Turn the roll over so the smooth side is up and all the corners are now on the bottom.
Brush with melted butter and roll in bread crumbs and Parmesan. This is easy to double or triple if you are serving the masses!

Bake at 350 for 15-20 minutes.

TIP!!! Use you kitchen aid mixer to shred the chicken for you. Using the paddle attachment, just throw all ingredients in there, whole chicken breasts and all, and your kitchen aid will shred it beautifully. It really works!

Monday, April 6, 2009

Turkey and Polenta Casserole

2 medium sized zuchinni
2 T oil
1 Lb ground turkey
1 large onion
1 t salt
1 can diced tomatoes
1 can tomato sauce
1 T worchestershire
2 t italian seasoning
2 t sugar
1 1/4 c low fat milk
1 3/4 c water
1 c polenta (corn meal)
1 c mozeralla cheese

Dice zuchinni. In nonstick skillet over med-hi heat, in 1 T oil cook zuchinni until browned and tender. Set aside
In same skillet with 1 T oil brown turkey, onion, and 1 t salt until turkey is cooked through and onion is tender.
Stir in stewed tomatoes, tomato sauce, and 1/2 c water into turkey mixture. Heat to boiling then reduce heat and simmer 5 minutes to blend flavors. Remove from heat and stir in zuchinni.
Preheat oven to 450. In 3 quart saucepan over high heat, heat milk, 3/4 t salt, and water to boiling. With wire whisk or fork, gradually stir in cornmeal, stirring constantly to prevent lumping. Reduce heat to low, simmer 10 minutes, stirring regularly, until polenta is very thick.

Spray 9x13 pan with cooking spray and pour turkey mixture into bottom of pan. Spread polenta over turkey then top with cheese. Bake uncovered 20 minutes until cheese on top is lightly browned.

Focaccia Bread

1 c warm water
2 1/4 t yeast (1 packet)
1/4 c olive oil (regular or flavored)
3 c flour
1 t salt
1 t sugar

Dash of Italian seasoning
dissolve yeast in water. In another bowl combine all other ingredients, add yeast and mix. Spread in 9x9 pan coated with cooking spray or butter. Cover and let rise one hour. Brush dough with olive oil and toppings if desired.

Bake at 400 degrees 10-12 min
Optional: Serve with balsamic vinegar and oil

Toppings: Rosemary, fresh thinly sliced tomatoes, mozzarella, minced garlic, fresh basil, etc.

Lemon Water

1 T Lemon Extract
1 T Citric Acid
2 1/2-3 cups sugar
5 Quarts water
1/2 bag ice

Perfect for any summer gathering. Refreshing and even though it calls for a lot of sugar, it's not overly sweet.

Perfect Whole Wheat Bread---SO EASY!

1 T instant yeast
2 1/2 c hot water
1/3 c oil
1/3 c honey or raw sugar
1 T salt
6-7 c whole wheat flour

Combine all ingredients. Knead for 10 minutes (I let my kitchenaid do the work). Form into loaves. Place in prepared bread pans, cover loosely with plastic wrap or a towel and let rise until double in size. Bake at 350 degrees for 40-45 minutes. If you have an instant read thermomiter 205-210 degrees your bread is done.

Note: I have also made this recipe using half wheat half white flour and it turned out excellent.

Cornmeal Pancakes

I love to make these pancakes for a change and serve them with butter and honey instead of syrup. YUM!

1 1/4 c flour
1 1/4 c milk
3/4 c cornmeal
2 eggs
3 T oil
1 T baking powder
2 t sugar
1 t salt
1/2 t vanilla

Mix all ingredients together until just combined. Then cook by the 1/4 scoop in a med skillet.

Chicken Satay Marinade

1 lb boneless skinless chicken tenders
2 T Peanut butter
1/2 c soy sauce
1/2 c lime juice
1 t brown sugar
2 T curry powder
2 cloves garlic
1 T hot chili sauce

Mix all ingredients together and marinate chicken breat tenders for 2-6 hours. Then grill and serve!

Caramelized Pork Slices

These are so good served over sticky rice. Serve with a salad or veggie and you've got a great simple meal.

1 lb pork tenderloin sliced into 1/2" slices
2 garlic cloves
2T brown sugar
1 T orange juice
1 T molasses
1/2 t salt
1/2 t pepper

spray 10 skillet and heat to med-hi
cook pork and garlic 6-8 minutes until browned on both sides
stir in remaining ingredients and cook 3-5 minutes until sauce thickens.

Mom's Sloppy Joe's


1 lb ground beef
1 can chicken gumbo condensed soup
1 T mustard
1 T brouwn sugar
1/4-1/2 c ketchup

Brown meat. Stir in other ingredients. Serve on rolls.

Wednesday, March 4, 2009

Long Lost Sugar Cookie Recipe

This recipe was a favorite back in the day, and then Mom could never seem to find it/remember which one it was. Luckily Lori is on top of things and preserved this gem. I doubled the recipe since I like to roll them out thick, and cut them big Enjoy!

2 1/4 cups flour
1/2 t cream of tartar
1/2 t soda
1/2 t salt
1/2 cup shortening
1/2 cup butter
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 1/2 t vanilla

Cream butter/shortening and sugars. Add egg and vanilla. Mix flour, soda, salt, tartar. Add flour mixture to butter mixture. Wrap dough in plastic wrap and refridgerate dough for a few hours. Roll out, cut and Bake at 375 degrees, for 6-8 min. Frost with buttercream frosting.

Thursday, February 26, 2009

Chicken Souvlaki

I got this recipe from one of my favorite reads. The Enlightened Homemaker. If you want something good and healthy, be sure to check her out. It is great to add a little Greek flavor to the menu!

Chicken Marinade:
1 lemon, squeezed
1/2 cup water
2 T. Greek Seasoning, I used McCormicks
1/2 tsp lemon-pepper seasoning

Put about 8 chicken tenders in the marinade and let sit for at least 15 minutes. While marinating, make the following dressing:

Tzatziki Sauce:
2/3 cup Greek yogurt or plain
1/2 cucumber, seeded and finely chopped
2 cloves minced garlic
2 T. finely chopped chives
2 T. fresh dill, chopped or 2 tsp. dried
1 T. lemon juicesalt and pepper to taste

Mix and let sit in fridge until ready to use. Now, to put together; Cook chicken in the skillet in all marinade on medium until no longer pink. Most of the marinade should be soaked up. You can also grill the chicken if you marinade it longer. Slice chicken in small pieces, chop lettuce, tomatoes, and cucumber. Put sauce , at least 2 Tb. on one side of golden Naan bread, layer chicken, lettuce, tomato,cucumber and feta if desired. Season if needed with pepper and salt.

Cafe Rio Pork and Tomatillo Sauce

We had the RS birthday dinner this month and this is what they served. I didn't go because of my new baby, but someone brought me left overs and they were AMAZING! Especially the Tomatillo Sauce. DELISH!! Serve with black beans and lime and cilantro rice and you are in business!!!

Café Rio Pork

Pork Roast (6 lbs.)

1 bottle LaVictoria taco sauce
1 can Coca Cola
1 C. Brown sugar
1 Tbs. Cumin

Place pork in crockpot, water ½ way up roast---5 hours in crockpot on high.
Remove roast, remove fat, and shred.

Place back in crockpot with other four ingredients.
Cook on high for 3 more hours.

Creamy Tomatillo Dressing

1 can Herdez Salsa Verde
1 C. Mayo
1 pkg. buttermilk ranch dressing
1 Tbs. canned jalapenos
¼ c chopped cilantro
1 sm. Can evaporated milk

(blend all together in blender and chill in refrigerator)
Related Posts with Thumbnails