My Recipe Box

Homemade Pita Chips

2012-02-06T12:04:00.000-08:00

Once upon a time, Sam's Club sold a pita chip- in a huge bag, of course. I could not get enough of those chips. They were crispy, salty, and just a hint of garlic. Sadly, I have not seen the same chips on sale for about two years, and it has made me all sad and mopey.

Luckily, I ran across this recipe in an old issue of Family Fun in my doctor's office. I scribbled down the instructions and just cooked up a batch today. They are quite similar to the chips of yore, and pair really well with my favorite Cool Cucumber Dip.

You'll need:

6 pitas

1/3 c. olive oil

garlic salt

pepper

dried herbs (oregano or basil)

Preheat the oven to 400. Slice the pitas in half, and peel the sides off each other, so you'll have four half-circles. Cut into chip-sized pieces and arrange on a baking tray. Brush with olive oil, sprinkle garlic salt, pepper, and oregano on top. Bake for about 6-7 minutes until golden brown. Rotate the pan in the middle if you can remember it.

Cool in pan on wire rack. Store in a Ziploc for a couple weeks.

Easy Calzone Rolls

2011-12-18T18:35:00.000-08:00

Made these for dinner on a whim. I needed something relatively quick, but less than boring. And whoo boy, it was delicious! I substituted the sliced hard salami for regular old pepperoni because I was wary the little ones would balk at salami. Worked just fine. Though I would use pizza sauce for the dip instead of marinara to give it more kick.

Source: family.go.com via craftyashley on Pinterest

Ingredients:

2 loaves thawed frozen bread- like Rhodes.

1/2 lb. sliced ham

1/2 lb. sliced hard salami (or pepperoni)

2 c. shredded mozzarella cheese

1 c. jarred marinara sauce (or pizza sauce)

Roll each loaf into a rectangle about 8 x12.

Layer ham, then pepperoni and cheese on top.

Tuck the short sides in and roll from the long side in. Pinch the ends well and place on a baking sheet seam side down.

Bake at 375 for about 20 minutes, or until browned.

Move to a slicing block and slice- serve with dipping sauce.

Make Yer Own Pita Bread

2011-09-19T16:09:00.000-07:00

I am staring down the bread aisle. Three bucks plus for six pitas. Having a growing family, we are needing more pita loaves. (loaves? circles? slices?) We need more like eight for our favorite recipes; pita pizzas, pita tostadas, Moroccan garbanzo pitas! But six dollars? Sheesh!

That is what prompted me to look up just how hard it might be to make pitas? Turns out the answer is: well, kinda hard. But kinda worth it.

1 pkg. yeast
1/2 c. warm water
3 c. flour (I used 2c. white and 1 c. wheat- mostly because I ran out of white flour)
1 1/4 tea. salt
1 tea. sugar
1 c. lukewarm water

Dissolve yeast in 1/2 c. warm water. Add sugar and stir until dissolved. Let sit 10-15 mins. until frothy.

Combine flour and salt in a large bowl. Make a depression in the center and pour yeast water in.

Slowly add 1 c. lukewarm water, stir until elastic. Place on a floured surface and knead for 10-15 mins, until the dough is no longer sticky.

Coat a large bowl with vegetable oil, toss in the dough ball, then turn it over so the whole ball is coated. Leave to rise in a warm place for about 3 hours, until doubled in size.

Once doubled, roll out to be a rope, and pinch off small pieces- about 10-12. Place the balls on a floured surface and let sit covered for 10 mins.

Preheat oven to 500 and make sure the rack is on the bottom. Put the baking sheet in there as the oven preheats.

Roll out each dough ball into circles about 5-6 inches and 1/4 in. thick.

Bake for 4 minutes, until it puffs up. Then turn flip them over and cook for another 2 mins. Remove each pita with a spatula and press the extra air from the bubble out. Immediately place in storage bags.

Can store in the pantry for up to a week or freeze in freezer bags for up to a month.

His Favorite Chocolate Chip Cookies

2011-09-14T19:01:00.000-07:00

On random nights, The Husband gets a serious hankering for chocolate chip cookies. Most of the time I just google "chocolate chip cookie recipe" and use whatever comes up. I don't have time to catalog and bother with cookie recipes- I can never tell a difference anyway. Well, after making this particular batch, The Husband exclaimed that I must bookmark this recipe ASAP. So I am. They were pretty yummy. They tasted a little vanilla-y to me, but The Husband loved it. So here you go.

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned

I thought it was odd to dissolve the baking soda, but it worked just fine! I also didn't have all the chocolate chips I needed- being last minute on the cookies, I only used 1 c. mini chips and it worked just fine.

Frozen Fruit & Yogurt Roll Ups

2011-08-18T14:59:00.000-07:00

These are delicious! The kids were none too happy with them, but I scarfed them down. I would let them thaw a bit from frozen.

Source: tidymom.net via craftyashley on Pinterest

10 flour tortillas
1-1/2 cups Vanilla yogurt
frozen berries
1/2 cup sugar
1 T. cinnamon
spray butter

Directions:

Mix cinnamon & sugar on a large plate. Spray one side of a flour tortilla with butter, covering the entire surface, then place butter side down on plate with cinnamon and sugar. Press down and move around, coating one side of tortilla in cinnamon and sugar.

Next, place tortilla, sugar side down on another plate. Spread about 1/8 cup of yogurt (I just eyeball this, I don’t measure) in a strip a little left of the center. Add some frozen berries (I bought a bag of mixed, strawberries, black berries, raspberries and blue berries- I cut the strawberries up). Roll the tortilla tight and place on a large cookie sheet.

Continue the process with the rest of the tortillas.

Place the cookie sheet in the freezer for about 2 hours. Remove from freezer, cut each tortilla in half and place them in a large zip lock bag and put them back in the freezer for storage.

To Serve:
Take out of bag and eat immediately. You can let them thaw a little bit, but if you let them thaw too long, they’re mushy, but can be eaten that way too.

Variations: you can try this with different flavors of yogurt and different fruits. Strawberries and bananas would be good…..just be sure to cut the strawberries up, a whole strawberry is hard to eat when frozen.

Costa Vida Chicken

2011-08-18T14:55:00.000-07:00

Hands down, love this. Especially as a taco salad. And it's super easy to make!

Source: realmomkitchen.com via craftyashley on Pinterest

1 (16 oz.) bottle Kraft Zesty Italian Dressing (I used Kroger brand)
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 skinless, boneless chicken breast

Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour. (This recipe makes a lot so you can do have or freeze the leftovers for another meal)

Chocolate Chip Cookie Oreo n' Brownie Bars

2011-08-18T14:52:00.000-07:00

One of my family's favorites. It's a little rich for me, but I still end up making it all the time.

Source: abountifulkitchen.com via craftyashley on Pinterest

1 cup unsalted butter, room temp
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips, semi sweet
1 package of Oreo cookies
1 package of brownie mix (to be prepared as directed on the box) Ghiradelli works well.
dulce de leche or caramel topping- I skip this, makes it runny.

Preheat the oven to 350 and line a 9x13 pan with parchment paper- or just grease the thing.
Cream the butter and sugar until light and fluffy. Add eggs and vanilla and mix well.
Add the flour, baking soda and salt and mix just until combined. Fold in chocolate chips.
Press the cookie dough evenly into the pan.
Now place the Oreo's on top of the cookie dough.
Spread or drizzle the dulce de leche or caramel topping on top of the oreos. (again, skip this)
Prepare brownie batter as directed. Pour/spread brownie batter on top and smooth it around with a spatula.
Bake for about 50 minutes. Bars are done when toothpick inserted in center comes out with a bit of a moist crumb attached. Remove from oven and let cool completely, about 2 hours.

Cut into squares and serve.

Rolo Cookies

2011-08-18T14:45:00.000-07:00

Made these today, Rolos and I are pretty close. A friend since I was little, for sure. In cookie form, they are also magical. Lately the recipes I've been trying have been found on Pinterest. So I'll link it from there, but also transcribe them, too. I don't trust weblinks long term. And I will be needing to have them to reference. (and my own little notes)

Source: sixsistersstuff.blogspot.com via craftyashley on Pinterest

1 pkg. Rolo's (the large bag)
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen- seriously three dozen. No joke.

Sprinkle with powdered sugar, if desired. If you like to get fancy-pantsy.

Ground Beef Satay Wraps

2011-08-04T18:04:00.000-07:00

I can't believe I haven't posted this yet! Or maybe I have and I just can't find it? Either way: make these pronto.

They are super easy, and even easier if you have an almost-empty-jar of peanut butter.

Ingredients:

1/2 c. beef broth (not the whole can- I made that mistake once)
1/3 c. smooth peanut butter
2 tea. cornstarch
1 tbl. vegetable oil
1 tbl. ginger
3 garlic cloves, minced
1 lb. ground beef
1 c. shredded carrots (I only had baby carrots, so I threw them in a food processor for a bit)
1/4 c. thinly sliced green onion
2 tbl. soy sauce
Boston lettuce leaves
chopped peanuts (opt)

In a jar with a lid (or small tupperware container) combine broth, peanut butter, and cornstarch. Shake well to blend and set aside. In skillet, over med/high heat, cook oil and add ginger & garlic. Cook 30 sec. Add beef and brown for 5 mins. Shake sauce and pour into skillet. Cook for 2-3 mins. Remove from heat and stir in carrots, green onion, and soy sauce. Served wrapped in lettuce leaves with peanuts.

Momma's Green Beans

2011-06-28T09:48:00.000-07:00

One Sunday night for Sunday Night Dinners at my parent's house, my Mom started messing with the green beans. As I was really hoping my 4 yr olds were going to devour the green beans, I got a bit worried. She was making them pretty fancy. Preschoolers tend to shun the fancy-fare. (hi, chicken nuggets)

Much to my amazement, the fancified green beans were the first things off the plate. Of course, I had to get the recipe:

Green Beans (steamed to slightly crisp)

Saute minced garlic in olive oil, add celtic sea salt, (I may try with just regular salt- I'm not that fancy yet) fresh ground pepper, dried parsley.

Add green beans immediately after steaming into fry pan with hot olive oil (guessing about 1/4 cup - depending on how many green beans). Add 1/4 stick of butter or margarine. Toss until butter is melted. Serve.

Banana Chocolate Pie

2011-06-17T20:41:00.000-07:00

From Kraft

4 squares baker's semi sweet chocolate

2 tbl. cold milk

1 tbl. butter

1 graham cracker pies crust

1 medium banana- sliced

2 pkg. (4 serving each) Jello Vanilla instant pudding

2 c. cold milk

2 c. thawed cool whip- divided

Microwave chocolate, 2 tbl. milk, and butter in large bowl for 1 - 1 1/2 mins. or until butter is melted, stirring every 30 sec. Spread onto bottom of crust. Refrigerate 30 mins. Cover w/ bananas.

Beat pudding mixes and 2 c. milk in large bowl with whisk 2 mins. Let stand 1 min. Stir in 1 1/2 c. cool whip. Spoon over bananas.

Refrigerate 4 hours until firm. Top with remaining cool whip just before serving. Store leftover in refrigerator.

Creamy Peach Squares

2011-06-17T20:34:00.000-07:00

From Kraft

2 c. graham cracker crumbs
1/2 c. sugar- divided
1/2 c. butter- melted
1 1/2 pkg. (8 oz. each) Cream Cheese- softened
1 tub cool whip- thawed and divided
3 large peaches (1 1/4 lb. peeled & sliced)
1 1/2 c. boiling water
1 pkg. (6 oz.) Raspberry Jell-O
2 c. ice cubes

Mix crumbs, 1/4 c. sugar and butter in 13 x 9 pan. Press into bottom of pan.

Beat cream cheese and remaining sugar in bowl. Whisk in 1 1/2 c. cool whip, spread over crust. Top with peaches. Refrigerate until ready to use.

Add boiling water to gelatin mix in large bowl. Stir 2 mins. until dissolved. Stir in ice cubes until melted. Refrigerate 5 mins. until thick. Whisk in remaining cool whip, spread over peach layer. Refrigerate for 4 hrs until firm.

Garnish with fresh raspberries and peach slices.

Aquarium Cups

2011-06-17T20:26:00.000-07:00

I am going on a blitzkrieg of dessert cooking this weekend. Mostly from a random Jell-O recipe book my Mom picked up at the checkout line. Either way! Good stuff!

From Kraft

How fun would these be for the twins?! So much fun I tell you.

Here's whats what:

3/4 c. boiling water
1 pkg. (3 oz) Berry Blue flavor gelatin
Ice cubes
1/2 c. cold water
1/2 c. chopped strawberries (I'm using mandarin oranges instead)
4 bite size fish shaped chewy fruit snacks

Add boiling water to gelatin in a medium bowl. Stir 2 mins. or until completely dissolved. Add enough ice cubes to cold water to measure 1 1/4 c. Add to gelatin, stir until slightly thickened. Remove any unmelted ice. If gelatin is too thin, refrigerate more.

Place berries in 4 clear plastic cups; cover w/ gelatin. Press fruit snacks into gelatin until completely submerged.

Refigerate 1 hr. or until firm.

Homemade Ranch Dressing

2010-10-29T13:15:00.000-07:00

My good friend Janssen shared this recipe- and I love it! We go through tons of Ranch around here!

3/4 c. mayo
3/4 c. sour cream
1 tbl. olive oil
1 tbl. lemon juice
1/4 c. fresh parsley
1/2 tsp. minced garlic
2 tbl. buttermilk

Put all except buttermilk in a blender and blend to smooth. Add buttermilk to desired consistency. Store 2-3 wks.

Pumpkin Roll

2010-09-15T11:30:00.000-07:00

Sounds delish!

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

Beat the eggs and sugar for 5 minutes. Then add the rest of the ingredients. Bake at 375 on a greased cookie sheet for 15 minutes. Remove from heat. On a dish towel line heavily with powder sugar. Remove pumpkin roll from pan and put on the dish towel. On one of the shorter ends, roll with the towel and let cool.

Filling

1 cup powder sugar

8 oz cream cheese-softened

4 tablespoons butter

1 teaspoon vanilla

Mix well.

Once the pumpkin roll is cooled, unroll, and spread evenly with filling. Roll back up (without the towel). Cover with plastic wrap and place in the fridge before serving.

courtesy of Our Family Treat

Meatball Subs

2010-08-04T10:12:00.001-07:00

Meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, lightly beaten
1 1/2 tablespoons dried oregano
3 cloves garlic, finely minced
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes (optional)
2 pounds ground beef or ground turkey

To dredge the meatballs:
1 1/2 cups flour in a shallow baking dish

In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined.

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease the foil. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.

When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish (or similar size). Pour the hot tomato sauce over the meatballs.

Sauce:
1 28-ounce can crushed tomatoes (or tomato sauce)
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar (this helps cut the acidity of the tomatoes)
1/2 teaspoon garlic powder
1/2 teaspoon salt

Combine the sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are finished baking.

To assemble the sandwiches, slice the buns in half. Place 3-4 meatballs on each bun and cover with desired amount of sauce, top with Mozzarella cheese, sliced or shredded. Serve immediately with lots of napkins.

*Note: When I make these, I often prepare and bake the meatballs earlier in the day. To reheat, I place the meatballs in the pot with the simmering sauce and let them warm up together. And since I know someone will ask, the meatballs freeze great. Freeze them, unbaked, on a baking sheet. Once frozen, they can be placed in a freezer-safe ziploc bag. Bake them (without thawing first), adding 6-7 minutes to the baking time. Incidentally, they also freeze great after they have been baked. Freeze them in a freezer-safe ziploc bag and reheat them in the simmering sauce until they are warmed through.

Taco Stuffing

2010-08-04T10:11:00.001-07:00

2 pounds lean ground beef or turkey
1 medium onion, chopped
6 cups water
1 cup rice (white or brown)
1 teaspoon oregano
1 tablespoon sugar
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 cloves garlic, finely minced
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 (15 oz.) can pinto beans, rinsed and drained

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmeruncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

Serve as the filling in a taco, ontop of a taco salad, dip with tortilla chips, sloppy joes, or freeze the leftover meat/rice mixture to defrost and reheat later.

Sliders with Spicy Fry Sauce

2010-08-04T10:09:00.000-07:00

Courtesy of the awesome Pioneer Woman, I have a serious desire to make these. NOW.

Ingredients

⅓ cups Mayonnaise
2 Tablespoons Ketchup
1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
4 Tablespoons Butter
½ whole Medium Onion, Finely Diced
8 ounces, weight White Mushrooms, Chopped Finely (I will be skipping this- ewww, mushrooms)
½ cups White Or Red Wine (optional)
4 dashes Worcestershire Sauce
Kosher Salt And Freshly Ground Black Pepper
2 pounds Ground Beef
4 Tablespoons Heavy Whipping Cream
4 dashes Worcestershire Sauce
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
4 slices Swiss Cheese, Cut Into Four Squares
8 whole Dinner (or Slider) Rolls, Split

Preparation Instructions

In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)
Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately

Lemonade Cookies

2010-07-13T17:37:00.000-07:00

I have yet to make these- but I will soon! I adapted this from a recipe in Parenting Magazine.

1/2 c. butter, softened
1/2 c. sugar
1/4 c. powdered lemonade mix
1 egg
8 drops red food coloring
1 3/4 c. flour
pinch of salt
1/4 c. pink decorating sugar
1 tbl. light corn syrup
1 1/2 c. powdered sugar
2-3 tbl. fresh lemon juice

In a large bowl, combine butter, sugar, and lemonade mix. Beat until fluffy, about 3 mins. Add egg and food coloring, beat well. Gradually add flour and salt. Beat until dough begins to cling.

Gather dough into a ball and shape into a 7x 2 1/2 in. log. Wrap in wax paper and chill 3 hrs, until firm enough to slice.

Preheat oven to 360. Line cookie sheet with parchment paper and place pink sugar in a shallow bowl. Brush outside of the dough log with corn syrup. Cut log into 1/8 in. slices (like a cookie) then lightly roll the edges in pink sugar. Place on cookie sheet. Score the top of cookies with the back of a small knife to make them resemble citrus segments.

Bake about 8 mins. Until edges are just firm. Let cool on a wire rack.

Mix powdered sugar and lemon juice in a ziploc bag. Snip a small hole in the corner and pipe icing onto scored lines Let stand until icing is set.

Makes about 2 1/2 doz.

Raspberry Limeade

2010-06-28T16:09:00.000-07:00

12 oz. pkg. frozen raspberries
2 c. sugar
1/2 c. water
4 tea. grated zest and 1/2 c. juice from 4 limes
chilled club soda (I used 7up- the club soda was a bit too bland)
ice

Heat raspberries, sugar, and water in saucepan over medium heat about 5 minutes. Mash berries with a potato masher or whisk, then stir in lime zest & juice. Simmer until slightly thickened, about 5 minutes.
Pour raspberry mix through fine sieve. You'll end up with a little more than 2 1/2 c. syrup. Discard solids. Refrigerate syrup until cool- 30 minutes (it will keep up to 1 week)
To serve, combine 3/4 c. soda and 3 tbl. syrup into a tall glass with ice.
For larger servings, 1 liter of soda will take about 1 1/2 c. syrup.

Creamy Green Enchiladas

2010-05-29T10:02:00.000-07:00

Filling:
3 c. cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 pkg. (8 oz.) cream cheese- softened
1 can black beans, rinsed

Sauce:
2 tbl. butter
1/2 c. chopped onion
2 tbl. flour
1/3 chicken broth
1/4 c. milk
1/4 tea. salt
1/4 tea. pepper
1 can (7 oz.) green chile sauce
1/2 c. sour cream

Shredded Monterey Jack cheese
8 taco sized flour tortillas
Handful of chopped fresh cilantro

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add chicken and black beans. Stir to combine and set aside.

In a large skillet, melt the butter over medium heat and add the onions. Stir occasionally until onions soften and become translucent. Sprinkle the flour over the onions and stir well. Slowly whisk in the chicken broth, then the milk. Whisk around until flour becomes less clumpy and eventually smooth out. Add salt and pepper. Remove skillet from heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9x13 dish. Spread 1/4 c. of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 c. of the chicken mixture. Top with a small amount of cheese and roll up, then place seam side down in the dish. Continue filling enchiladas until the dish is full.

Pour the rest of the sauce over the top of the enchiladas. Top with cheese. Bake at 375 for 20-30 minutes. Sprinkle fresh cilantro on top and serve.

Week Full of Buttermilk Cloverleaf Rolls

2010-05-16T15:55:00.000-07:00

Ok, I am in love. And while making bread is kinda hard- it sure does work out the arms!

3 c. buttermilk at room temp.
3 c. flour
1 tbl. yeast dissolved into 1/4 c. warm water (let proof for 2-3 mins.)
1/2 c. sugar
3 eggs, lightly beaten
2 tea. salt
1/2 oil
1 tea. baking soda
5 c. flour, more or less

Mix the buttermilk. flour, and yeast/water mixture in a large mixing bowl. Let stand at room temp until it has doubled in size- about two hours.

Add sugar, eggs, salt, flour, oil, and baking soda. mix well and knead for 7-10 mins. Grease as many muffins as you want, then roll small dough balls (about 3/4 in.) and place three balls into each tin.

Place the rest of the dough into a covered container and place it in the fridge. It will keep for up to seven days (a whole week's worth of rolls for dinner!)

Let rolls rise until double in size- about 1-2 hrs. (dough from fridge will take longer because it's cold) Bake at 350 for 10-12 mins.

Lemon Sugar Cookies (with or without poppy seeds)

2010-05-12T14:57:00.000-07:00

This recipe from my new favorite recipe blog, Mel's Kitchen Cafe, called for poppy seeds. But I didn't have those just lying around, and I needed to use up some buttermilk hanging out in my fridge. These cookies are simply divine without the poppy seeds!

2 c. flour
1 tea. baking powder
1/4 tea. salt
1/4 tea. baking soda
1 tbl. poppy seeds (I see these as optional)
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 large egg
1/4 c. buttermilk
1/2 tea, vanilla
zest of one lemon

In a med. bowl, combine flour, baking powder, salt, baking powder, and poppy seeds. Set aside.

In a lrg. bowl, cream the butter and sugars together until light and fluffy. Add the egg, vanilla, and lemon zest then mix. Add the dry ingredients and buttermilk. Mix it good!

Drop the dough by tablespoonfuls onto a greased or lined baking sheet. Bake 9-12 minutes, until the edges are set. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.

Creamy Orzo with Chicken & Red Peppers

2010-05-11T17:46:00.000-07:00

Perfect summer dish. Light and airy, yet filling! The kids seem to tolerate it too!

1 tbl. olive oil
2 chicken breasts- in chunks
2 red bell peppers- 1/2 in. pieces
1 tea. dried thyme
3 cloves minced garlic
1 lb. orzo pasta
8 oz. cream cheese (softened)
1 c. reserved pasta water
1/2 tea. salt
1/2 tea. pepper
1/2 c. shredded parmesan cheese
3 tbl. chopped fresh parsley
The juice of 1 lemon

First, take out the cream cheese to soften. In a large pot of boiling, salted water, cook orzo and reserve 1 c. of the water. While orzo cooks, heat olive oil in a skillet and season the chicken with a pinch of salt & pepper. Cook chicken in the oil; brown on all sides, but not fully cooked through. Add red peppers and thyme. Stir and cook for about 5 mins. until peppers are soft and liquid has evaporated. Add garlic and cook until fragrant. On med. heat, cut in cream cheese in bite size pieces and stir to coat. Add pasta water (1 c.) bring to a simmer, and add 1/2 tea. salt & 1/2 tea. pepper, stir well. Let it cook down for a bit then remove from heat. Add orzo, parmesan cheese, lemon juice, and parsley stir to combine and serve.

Red Velvet Cheesecake

2010-04-30T16:28:00.000-07:00

So The Cheesecake Factory has this special cheesecake that I'm worried they will "discontinue" like they are wont to do. So I browsed online in case I need to whip out my kitchen and make one myself. This looks like a ton of work and effort, but someday, it may all just be worth it. So here's how it's done: (thank you, Donna Diegel)

The first step is to make the plain Cheesecake and chill it completely before assembling. Make the cheesecake batter following the directions given in the recipe. Instead of making one thick cheesecake, divide the cheesecake batter between two prepared 9 inch springform pans. Reduce the baking time, and bake the two cheesecakes for 40-45 minutes, or until the sides are set and a little puffy and the center is slightly jiggly. They will firm up during cooling. Continue to follow the directions, and chill for at least 4 hours or overnight.

Cheesecake:

4 packages (8 ounce each) cream cheese, softened
1 1/2 cup sugar
1/4 cup cornstarch
1 Tbsp vanilla
2 large eggs
2 egg whites
1/2 cup heavy cream

Preheat oven to 350 degrees F. Place pan of hot water in bottom of oven.
In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 3 minutes. Scrape down sides.
Add sugar and cornstarch and beat again, scraping a few times. The mixture should be smooth.
Add vanilla, eggs and egg whites 2 at a time. Beat until creamy.
Slowly add the cream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.

The second step in making The Cheesecake Factory's Red Velvet Cheesecake is making the cake layers. Mix one batch of the Red Velvet Cake batter according to directions. Spray or butter one 9 inch round cake pan, and bake at 350 degrees for 30-40 minutes, or until tooth pick comes out clean. Cool cake layer 10-15 minutes before loosening, then remove from the pan, cool completely and chill for a few hours. Carefully slice through the red velvet cake layer horizontally, making sure to cut into two evenly sized layers. Freeze cake layers for at least four hours or overnight.

Red Velvet Cake:

3/4 cup buttermilk
3/4 teaspoon vanilla
2 cups all-purpose flour
2 Tablespoons dark Dutch process cocoa powder
1 teaspoon cinnamon, ground
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup sugar
3/4 cup canola oil
2 large eggs
1 teaspoon vinegar
1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color

Preheat the oven to 350 degrees F.
In a small bowl, whisk buttermilk and vanilla, and set aside.
Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.
Cream the sugar and oil together on medium - high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.
With mixer on low - medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.
Pour the batter into the prepared pan, or divide evenly between the cupcake tins. If the recipe is to be doubled for a 9 - inch double layer round cake, pour equal amounts of batter into buttered or sprayed pans. Otherwise, prepare 24 cupcake tins with liners.
Bake cake for 30 - 40 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched.
Cool square cake and cupcakes completely on wire racks before frosting or freezing.
Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.
At this point, the cake, layers and cupcakes can be wrapped and frozen for later use.

Meanwhile, make the buttercream frosting and cover unrefrigerated until ready to use.

Frosting:

6 ounces cream cheese, softened
4 Tablespoons butter, softened
4 Tablespoons solid shortening
2 cups confectioners' or powdered sugar
1 teaspoon vanilla extract
1-2 Tablespoon milk, if necessary

Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and shortening together on medium speed until creamy.
Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.

Assembly:

Carefully remove chilled NY Style Cheesecake layers from springform pans. Place one Red Velvet Cake layer on a pretty serving plate, and spread with a very small dab of frosting for the "glue". Top with one cheesecake layer, and another dab of frosting. Repeat with remaining Red Velvet Cake layer, frosting, then top with the last cheesecake layer. Chill the cake while getting the frosting ready.
Place 1 cup of Buttercream Frosting in a large pastry bag fitted with a large star tip. Frost the Red Velvet Cheesecake with an offset spatula, smoothing top and sides, being careful not to rip the cake up resulting in crumbs in the frosting. Using the filled pastry bag, pipe a border of frosting all around the edge of the cake top. If desired, pipe 12-16 equally spaced rosettes on top.
Chill Red Velvet Cheesecake until time to plate and serve. Cover and refrigerate any leftovers. Serve with raspberry coulis (sauce) if desired. Yields 12-16 slices.

Peach Avocado Salsa

2010-04-27T09:42:00.000-07:00

Found this recipe in the most random of magazines that arrive on my doorstep... a lifestyle publication from the company who built my house. Yes. It's weird. But they have some great decorating tips and recipes! (this one is apparently sponsored by GE)

2 medium peaches, sliced and peeled
1 large tomato, diced
1 medium avocado (not too ripe), diced
1 tbl. mined red onion
1 tbl. lime juice
1 tea. ollive oil
1/4 tea. salt
1/4 tea. cayenne pepper

Combine all ingredients and chill until ready to serve.

Note: two medium sized mangos can be substituted for peaches.

Peepshi

2010-04-04T09:59:00.001-07:00

My father and I share a common bond, (well, more than just one...) and it is a deep love for all things Peeps. So when I came across this recipe I had to share.

This is anything but the standard recipe I usually post here- forgive me for being silly. But seriously- this is hilarious. And I completely intend on doing this either today... or maybe next year. Because I hate sushi- but I have a feeling I would be all for peepshi.

Side Note! I actually made these today! I could not find Fruit by the Foot- where would you even begin to look for that?! Anyway, I used Air Heads- it was a bit harder, but it worked! I also tied a bit of pull apart licorice around it. Looked super great- and certainly got more than a couple chuckles.

Baked Jalapeno Poppers

2010-02-06T10:56:00.000-08:00

I love the kind that come frozen- yum, yum! But these sound like fun to make! And you can make them in different spiciness. Yay!

1 lb. (approx. 20) fresh jalapeno chiles
1 (8 oz.) pkg. cream cheese, softened
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/4 tsp. salt
1/4 tsp. chili powder
1/2 c. cracker crumbs or bread crumbs

Slice the jalapenos into halves lengthwise wearing gloves. Discard the seeds and veins and rinse. Combine the cream cheese, mozz. cheese, cheddar cheese, bacon, salt, and chili powder in a bowl and mix well.

Stuff each jalapeno with approx. 1 tbl. of the cream cheese mix, rounding the top. Coat top with the cracker crumbs and arrange cheese side up in a single layer on a baking sheet. Bake at 300 for 20 minutes for hot peppers, 30 minutes for medium hot poppers, and 40 minutes for mild poppers.

Beef Chimichangas

2010-01-21T11:57:00.000-08:00

1 lb. ground beef
1 pkg. burrito seasoning mix
8 flour or corn tortillas
1 3/4 cups water
1 cup (4 oz.) shredded cheddar cheese
Vegetable oil

Brown beef; drain. Stir in burrito seasoning mix and water. Bring to a boil. Reduce heat to low; cook, stirring constantly, for 5 to 6 minutes or until mixture is thickened. Place beef mixture evenly on each tortilla; sprinkle with cheese. Fold into burritos; secure ends with wooden picks.

Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes.

Place 1 or 2 burritos in vegetable oil; fry, turning frequently, for 1 to 2 minutes or until golden brown. Remove with slotted spoon; drain. Repeat with remaining burritos. Remove wooden picks. Serve with salsa and guacamole.

Greek Skillet Supper

2010-01-19T11:53:00.000-08:00

1/2 lb. ground beef
1/2 c. chopped onion
1 can (14 1/2 oz.) beef broth
1 1/2 c. penne pasta, uncooked
1 can (14 1/2 oz.) diced tomatoes
1 1/2 c. frozen cut green beans
2 tbl. tomato paste
2 tea. Oregano Leaves
1/2 tea. Cinnamon
1/2 tea, Garlic Powder
3/4 c. crumbled feta cheese, divided (I'm labeling this as optional- as I find feta cheese gross beyond words)

In large skillet, brown beef with onion over medium-high heat. Drain fat.

Add broth; bring to a boil. Stir in pasta. Return to a boil and simmer, covered, 8 minutes.

Stir in remaining ingredients except cheese. Return to a boil. Stir in 1/2 cup feta cheese. Simmer, uncovered, 7-10 minutes, until sauce thickens slightly. Sprinkle with remaining feta cheese.

Makes 4 servings

Tuna Noodle Casserole

2010-01-18T08:49:00.000-08:00

Easy is the new hard. And this is an easy dinner.

1 can (10 3/4 oz.) cream of celery soup
1/2 cup milk
1 cup cooked peas
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter, melted

Preheat oven to 400°F.

Mix soup, milk, peas, tuna and noodles in 1 1/2-qt. baking dish.

Bake 20 min. or until hot. Stir.

Mix bread crumbs with butter. Sprinkle on top. Bake 5 min.

Pork w/ Orange Sauce

2010-01-16T20:34:00.000-08:00

1 pork tenderloin ( 1 1/4 lbs.)
1 lg. navel orange
1 tsp. olive oil
1 sm. red onion (sliced)
1 tbl. dijon mustard
salt & pepper

Cut pork into four slices, press each slice with the palm of your hand to flatten a bit. Season both sides with 1/4 tea. salt and 1/4 tea. pepper. From orange, grate 1/2 tea. peel and squeeze 1/2 c. orange juice.

Heat skillet on med. high heat and add oil, then pork in a single layer. Sprinkle onion in the pan and cook 4 minutes until pork browns. Turn pork over and stir onion, cook 5 mins. longer. Transfer pork to plate while leaving onion in skillet.

Add mustard, orange peel, and juice in skillet and cook for 1 min. stirring occasionally.

Serve pork over brown rice and spoon sauce over the top.

Mashed & Stuffed Potatoes

2010-01-13T11:29:00.000-08:00

This may seem like a DUH recipe- but I care not. It was delicious beyond words.

4 large/medium red potatoes (sliced, but not skinned)
1/3 c. butter
1/4 tea. salt
milk
shredded cheddar cheese
bacon pieces (the kind that is pre cooked but needs to be refrigerated)

In a large pot, boil potatoes until very, very tender. Drain and then toss into a large bowl, add butter, cut up into pats to help with melting. Beat on medium, and pour in milk to desired consistency. Add salt and continue to beat until smooth- although it will still be a bit lumpy with the skins in there. Add cheese and bacon to taste and mix thoroughly.

Christmas Meringues

2009-12-22T18:18:00.000-08:00

A friendly little pixie left this recipe and yummy treats on our doorstep. They were so delightful, I made them for all my friends. Make some for yours too!

1 bag chocolate chips
4 c. corn flakes
1 tsp. vanilla
4 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1 1/2 c. sugar

Beat egg whites until foamy. Add salt & cream of tartar. Continue to beat until stiff, but not dry. Add sugar gradually, add vanilla, fold in chocolate chips and corn flakes. Drop on parchment paper lined cookie sheet and bake at 300 for 6-10 mins.

Oatmeal Raisin Cookies

2009-12-11T11:44:00.000-08:00

I've found that we have raisins in the cupboards more often than chocolate chips. So we make oatmeal raisin cookies quite often when we're in the mood for some sweetness.

1/2 c. butter
2/3 c. light brown sugar- packed
1 egg
1/2 tea. vanilla

3/4 c. flour
1/2 tea. baking soda
1/2 tea. cinnamon
1/4 tea. salt

1 1/2 c. rolled oats
3/4 c. raisins

Cream together butter, brown sugar, egg, and vanilla until smooth in large bowl. In a new (smaller) bowl whisk flour, baking soda, cinnamon, and salt. Then combine both bowls in large bowl. Stir in oats and raisins. Throw the bowl into the fridge to chill for a bit and then spoon onto parchment lined cookie sheet. Bake at 350 for 10-12 mins.

Eggnog Pumpkin Pie

2009-12-06T17:05:00.000-08:00

1 can (15 oz.) pure pumpkin
1 1/4 c. eggnog
2/3 c. sugar
1 1/2 tea. cinnamon
1/4 tea. salt
3 lg. eggs
1 frozen deep-dish pie crust

In large bowl mix pumpkin, eggnog, sugar, cinnamon, salt, and eggs until well blended. Pour mix into crust and bake at 375 for 60-65 mins,

Broccoli Potato Soup

2009-12-04T17:00:00.000-08:00

Brr! Allofthesudden it's cold! This calls for soup!

1 tbl. butter
1 c. chopped onion
1 1/3 lb. red potatoes, cut into 3/4 in. cubes
2 1/2 c. water
2 chicken bouillon cubes
10 oz. frozen broccoli cuts (thawed and drained)
6 oz. shredded cheddar cheese
salt and pepper to taste

Melt the butter in a saucepan. Add the onion and saute for 5 minutes. Add the potatoes, water, and bouillon cubes. Cover and bring to a boil; reduce heat to med. and cook until the potatoes are tender. (about 15 minutes) Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of saucepan into a blender and process until smooth. Return to saucepan and add the reserved potatoes. Add broccoli and place over med-low heat- gradually add cheese stirring until heated through and cheese is completely melted. Season with salt and pepper.

Caramels

2009-11-30T20:15:00.000-08:00

I will be consuming these in mass quantities. It will be no surprise if I do indeed get gestational diabetes because of these sweet treats.

1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract

In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.

Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Candied Yams

2009-11-28T15:31:00.000-08:00

A big thanks to my Dad for tracking down grandma's recipe... and passing it along to me. I'm pretty sure I get my sweet tooth from his genes anyway. And while this may seem like a "Thanksgiving Recipe" and that holiday has passed. I dare you to make it anyway. It's delicious. And if it gets kids to eat the vitamin packed potato, all the better, right?

3-4 large yams
1/2 c. butter (no margarine)
1 c. sugar

Cut up yams into sections, and boil until barely tender- do not over cook. (Leave the skins on so they are easy to peel off after boiling) Let cool and slice into thin slices no more than 1/2". Cook butter and sugar over medium to low heat until butter melts into sugar. Add yam slices and continue to cook until sugar mixture is clear and even a little bubbly. Stirring carefully. Try not to add more yams than your pan can handle- You don't want them sticking on top of each other. A good way to go is throwing in a few to let them soak up the sauce, then placing them into the serving bowl, until you have sauced them all, then pour remaining sauce on top and serve.

Note: This recipe is also easy to multiply for large groups. And don't be stingy on the sugar. :)

Thanksgiving Burritos

2009-11-26T11:31:00.000-08:00

Perfect for the lazy post-thanksgiving lull. All you need is leftovers and a tortilla!

Sliced turkey meat
leftover stuffing
and/or sweet potatoes
flour tortillas

Place a line of sliced turkey meat and a dollop of sweet potatoes and stuffing inside a flour tortilla. Roll it up and bake, seam side down, at 350˚F for 20 to 25 minutes. Dunk in leftover gravy.

Roast Turkey with Herbal Rub

2009-11-23T08:00:00.000-08:00

Curious on what kind of turkey we will be munching on? This! It looks easy and doesn't have a ton of crazy ingredients that I have to track down in the grocery store. Yay!

13 lb. whole turkey fresh or thawed
1 med. onion quartered
1 lemon quartered
1/4 c. vegetable oil
1 tea. dried thyme
1 tea. dried tarragon
1 tbl. dried rosemary
1 tea. salt
1/2 tea. freshly ground black pepper

Instructions:

Preheat oven to 325.

Remove giblets and neck from turkey and reserve for broth.

Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.

In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.

Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.

Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.

Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.

Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.

Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.

Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.

Turkey Chili

2009-11-16T11:39:00.000-08:00

Because there is a superfluous whole turkey in my freezer... I think we're going to have turkey coming out of our eyeballs this month.

2 c. chopped onion
4 garlic cloves, chopped fine
1 c. chopped green pepper
1/4 c. olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 tbl. tomato paste
3/4 c. chicken or turkey stock
2 tbl. chili powder (or up to 4 tbl. if you like it really hot)
1 tbl. cumin
1 tbl. red pepper (cayenne)
1 tea. dried oregano
1 tbl. salt, plus more if desired to taste
1/2 tea. black pepper
3 - 4 c. of shredded, cooked turkey meat

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Makes about 12 cups. Serves 8.

Pumpkin Chocolate Chip Cookies

2009-11-15T12:27:00.000-08:00

2 c. flour
1 c. sugar
1 ½ tsp baking powder
½ c. canola or corn oil
1 tsp baking soda
1 c. canned pumpkin
½ tsp salt
1 tsp vanilla
1 tsp cinnamon
1 c. chocolate chips
2 large eggs

1. Position a rack in the middle of the oven. Preheat the oven to 325 degrees. Line two baking sheets with parchment and butter the paper.
2. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
4. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide, metal spatula to transfer the cookies to a wire rack to cool completely.

Fluffernutter Pie

2009-11-12T09:32:00.000-08:00

Yummy just doesn't cover this pie.

1 envelope unflavored gelatin
1 c. cold water
3 T. sugar
1 tsp. vanilla extract
1 c. peanut butter
1 c. Marshmallow Fluff
2 c. heavy or whipping cream
1 chocolate crumb crust

In medium saucepan combine 1/2 cup cold water and gelatin; let stand 1 minute. Cook stirring constantly, until gelatin is completely dissolved. Remove from heat. Stir in sugar, vanilla
and remaining water. Beat in peanut butter and Fluff. Chill until mixture mounds when dropped from spoon. Fold in whipped cream. Turn into crust; chill until set.

Never Fail Fudge

2009-11-11T09:36:00.000-08:00

2 1/2 c. sugar
1/2 stick butter or margarine
3/4 c. evaporated milk
1 (7 1/2 oz.) jar Marshmallow Fluff
3/4 tsp. salt
3/4 tsp. vanilla
12 oz. package semisweet-chocolate pieces
1/2 c. chopped walnuts

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from
heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.

Autumn Apple Cheesecake

2009-11-09T10:09:00.000-08:00

How amazing does this sound?! I know you are running out to the store right now... have fun.

Crust: (or just use a store-bought graham crust)
1 c. graham cracker crumbs
3 tbl. sugar
1/2 tsp. cinnamon
3 tbl. margarine, melted

Filling:
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
1/2 tsp. vanilla
2 c. apples, diced
1/3 c. sugar
1/2 tsp. cinnamon

Combine crumbs, sugar cinnamon and margarine; press onto bottom of a 9-inch pie plate. Bake at 350 for 10 minutes. Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs one at a time, mixing well after each egg. Blend in vanilla. Pour over crust. Toss apples with combined sugar & cinnamon. Spoon over cream cheese. Bake at 350 degrees for 1 hour and 10 minutes. Cool then chill overnight.

South of the Border Popcorn

2009-11-07T09:27:00.000-08:00

3 qts. warm popped popcorn

2 tbl. butter, melted

2 tea. garlic salt

1 tea. chili powder

1/2 tea. cumin

1/8 tea. red pepper (cayenne)

Drizzle butter over warm popcorn. Combine garlic salt, chili powder, cumin, and red pepper; sprinkle over popcorn, tossing well.

Makes about 8 cups

Slow Cooker Hawaiian Chicken

2009-11-06T08:47:00.000-08:00

2 (18 oz.) bottles of bbq sauce
1 can (15 oz.) pineapple chunks
1 green bell pepper- sliced
1 onion- chopped
2 cloves garlic- minced
8 chicken breasts

In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
Cover, and cook on Low for 8 to 9 hours.

Chocolate Rice Krispy Treats

2009-11-05T09:21:00.000-08:00

1 bag marshmallows
6 c. Rice Krispies
1 stick butter
1 bag chocolate chips
(or equivalent trick or treat candy- see notes)

Grease a 9"x12" pan. Melt 1/2 butter in microwave. Add marshmallows and melt until smooth. Mix well with Rice Krispies and put in greased pan. Melt other 1/2 stick of butter. Add chips and melt until smooth. Pour over Rice Krispies. Refrigerate until cool.

Note: We had no trick or treaters, which left us with large amounts of candy. So I'm melting down the "fun size" Hersheys and Mr. Goodbars instead of using the chocolate chips.

Almond Crusted Chicken

2009-11-04T08:35:00.000-08:00

The hardest thing about this recipe is remembering to take the chicken out of the freezer to thaw.

1 1/2 c. sliced almonds- toasted
4 chicken breasts
salt & pepper
1/4 c. flour
1 egg (beaten w/ 2 tsp water)

Sauce:
1/4 c. butter- melted
1 tea. lemon juice
1 1/2 tea. basil (fresh, chopped, or 1/2 tsp. dried)

Pound the almonds with your hands to lightly crush. Then lightly flatten chicken breasts, and season with salt and pepper. Throw chicken into the flour, and pat off excess, then dip into egg. Press each breast in almonds, covering it well. Place on a greased baking sheet. Bake at 425 for 10 to 15 minutes or until chicken is just firm and almonds are golden.

Meanwhile, combine butter, lemon juice, and basil. Drizzle over cooked chicken breasts.

Note: works well with a side of string beans

Tex Mex Meatloaf

2009-10-17T13:38:00.000-07:00

This was really pretty good- and easy to make! I have never bought breadcrumbs before- which are used in traditional meatloaf, so grabbing some corn tortillas sounded easier. I highly recommend you make this to get a change of pace going on your dinner table.

2 eggs, beaten
8 corn tortillas (pulverized in food processor or blender)
1/2 c. finely chopped onions
1/4 c. green pepper or diced green chiles
1 tbl. chili powder (more if you're adventurous)
1 tea. salt
2 lbs. ground beef
1 c. ketchup (or see notes below)

Mix all ingredients except the ketchup in a large bowl. Shape into two loaves and place in 9x13 pan. Pour ketchup over the top and bake for 60 minutes at 350.

Note: The ketchup gives the meat a sweet flavor which would be good for young kids, or those adverse to spice, but I would recommend substituting the ketchup for a cup or more of salsa.

Butternut Squash Casserole

2009-10-11T07:30:00.000-07:00

(will henceforth be named mac & cheese with oranges- heh)
The roasted squash gives this mac extra fiber and vitamin A. Thank you, Parents Mag!

2 c. cubed & peeled butternut squash (about 1/2 in. cubes)
2 tsp. olive oil
1/4 tsp. salt
1/2 lb. elbow mac (make it whole wheat!)
2 tbl. butter
2 tbl. flour
1 1/2 c. milk
1 1/2 c. shredded cheese (chedder, monty, whatever!)

- Toss squash with oil and salt and arrange on a foil-lined tray. Bake at 375 for 20 minutes, until tender and set aside.
- Cook pasta for 2 minutes; (less than package directions) drain and place in a bowl with squash. Meanwhile, melt butter over low heat, whisk in flour; cook for 2 minutes. Slowly whisk in milk, bring to a boil then simmer. Cook 3 minutes, stirring occasionally.
- Add cheese and stir until melted. Stir cheese sauce into pasta and squash. Spoon into a greased 6x6 pan, sprinkle extra cheese on top and bake at 375 for 10 minutes.
Serves 6.

Skillet Parmesan Pork

2009-10-10T17:28:00.000-07:00

Perhaps the kiddos might eat this? It tastes like chicken!

1 lb. pork tenderloin
3 tbl. fine dry bread crumbs (can use seasoned crumbs for some extra-yum)
1 tbl. grated parmesan cheese
1 tea. salt
1/8 tea. pepper
2 tea. vegetable oil
1 small onion, thinly sliced
1 clove garlic, minced
2 small zucchini or summer squash, thinly sliced

Cut tenderloin crosswise into 12 slices, about 3/4 in. thick. Place each slice on its cut surface and flatten with the heel of hand to 1/2 in. thickness. Combine crumbs, parm cheese, salt, and pepper. Dredge pork slices to coat. (yes, I had to look that one up) Heat oil over med-high heat. Saute pork for 2-3 mins. per side; remove and keep warm. Add onion, garlic, and zucchini/squash to skillet and saute 5 minutes until tender. Serve pork over zucchini/squash. Serves 4.

Caramel Apple Waffles

2009-10-08T18:28:00.000-07:00

I love everything about this post. And that waffle/apple recipe makes my eyes glaze over in lovely sugar-induced bliss. Please make it, and then come over and fix my brand new waffle maker so I can make them too!

(and just in case she randomly deletes her blog in the next 20 years, when I will undoubtedly still need this recipe- here it is, in all it's glory)

Caramel Apple Syrup

4-5 medium tart apples

1/2 tsp salt

1/2 cup butter

1 cup brown sugar

1/4 cup maple syrup

Peel, core, and dice the apples. In a large saucepan heat 1/4 cup butter over medium high heat until melted. Add apples. sprinkle with salt and a couple tablespoons of the brown sugar. Turn the heat to high and stir while apples caramelize, about 4-5 minutes. As the apples brown, turn down the heat to medium to prevent scorching. Add the remaining butter and sugar. Reduce for another 3 minutes, until sugar is melted, stirring often. Add syrup and serve over waffles or pancakes.

I recommend making this recipe now, when apples are at their peak. I used local jonathans, with a few granny smiths, they were divine.

If you use Eggos with these apples your grandmama will rise from the grave and smack you. It is October. Don't say I didn't warn you.

Yeasted Waffles:

1 3/4 Milk

1/2 cup butter

1 cup white flour

1 cup whole wheat flour

1 Tbl sugar

1/2 tsp salt

1 1/2 tsp yeast

2 eggs

1 tsp vanilla

Heat the milk up until hot, but not boiling. Add the butter to the milk and melt. Cool slightly. Beat the eggs lightly and then add to the milk mixture, along with the vanilla. Put all the dry ingredients in a bowl and whisk to combine. Add the wet ingredients and stir until combined, a few lumps are OK. Cover with plastic wrap and put it in the fridge for 12-24 hours.

Heat your waffle iron a good 10-15 minutes before you use it. Whisk your batter and ladle it into the iron. Cook until golden. Serve immediately.

You HAVE to make this batter ahead and leave it for a day, it just tastes better. I always double the recipe, cool the extra waffles, and put them in a ziploc bag and freeze them. Then in the morning when I am stumbling around like Frankenstein's monster and the children are talking soloudandsofast, I throw a waffle in the microwave for a little less than a minute, and the kids are sated. This recipe is so great that the waffles are still crispy when reheated in the micro.

Deep Dish Pizza Casserole

2009-09-21T08:43:00.000-07:00

A recipe from my early married days. Velveeta Shells & Cheese was a staple. I made every recipe from the boxes and this was the hands-down favorite.

1 box Velveeta Shells & Cheese
1 lb. ground beef
1 med. onion
1 med. bell pepper
1 sm. can sliced black olives
1 can (8oz) pizza sauce
1/2 c. mozzarella cheese (shredded)

Prepare the Velveeta as directed on box. Meanwhile, brown meat along with chopped onion and green pepper. Drain and stir in pizza sauce and olives. In a greased 8x8 dish, spoon Velveeta into the bottom, top with meat mixture and sprinkle with cheese. Cover with foil and bake at 375 for 20 minutes.

Thumbprint Cookies

2009-09-07T14:46:00.000-07:00

Awesome! I think I found the recipe. I went back in the archives- and yes, it was a kid's magazine that held my special recipe... but they have since changed it in the archives to a no-bake recipe. Nooooo! So I think this is it. I remember using shortening. Yummy!

1/4 c. packed brown sugar
1/4 c. shortening
1/4 c. butter
1/2 tea. vanilla
1 egg
1 c. flour
1/4 tea. salt
jam- raspberry is my favorite

Mix brown sugar, shortening, butter, vanilla & egg in a bowl. Stir in flour and salt until dough holds together.

Shape dough into 1 in. balls. Place on un-greased cookie sheet and press thumb deeply into the center of each cookie.

Bake at 350 about 10 minutes or until light brown. Cool on a rack about 30 minutes. Fill thumbprints with jelly.

Makes about 3 dozen (so give some to your neighbors!)

Sugar Cookie Jamwiches

2009-09-05T16:25:00.001-07:00

This recipe brings me back to the days of my famous jam cookies when I was a kid. I had found a recipe in a magazine, and they were amazing. Of course, I never wrote said recipe down! So it's lost! This is pretty close to it, though! Ah, the memories!

2 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 c. butter/margarine
1 c. sugar
1 large egg
1 tsp. vanilla
raspberry, strawberry, or apricot jam

Combine flour, baking powder, and salt in a medium bowl. Set aside.

Beat butter sticks with sugar in large bowl until fluffy. Beat in egg and vanilla. Gradually beat in flour mix on low speed. Form dough into a ball & divide in half. Roll each dough half between wax paper about 1/4 in. thick. (Chill dough for easier rolling!) Cut out cookies with 2 1/2 in. round cookie cutter. Cut out center of half of the cookies with 1 in. round cutter. Arrange on un-greased cookie sheets.

Bake 9 minutes at 350- or until edges are slightly golden. Remove cookies to wire rack and cool. Just before serving, spread small amount of jam on each whole cookie then top with cut-out cookies. Sprinkle with confectioners sugar (optional).

Yield: about 2 1/2 dozen

Grapefruit & Yogurt Pops

2009-08-25T15:12:00.000-07:00

Have you ever been to a bulk warehouse store and seen a gigantic bag of grapefruits? What could one person do with so many grapefruits? Well, the answer is this:

Grapefruit & Yogurt Pops

2 cups plain, low-fat yogurt
2 cups Pink grapefruit sections
1 teaspoon grapefruit zest
1 teaspoon lemon or orange extract
1 cup powdered sugar

Combine all ingredients in a blender or food processor and mix until smooth. Pour into popsicle molds and freeze.

Crunchy Fish Sticks

2009-08-17T17:16:00.000-07:00

I'm not a big fan of fish, but it's important in brain development for the kids. Thanks to Parents Mag, I have a recipe. Those frozen fish sticks seem, well fishy about the ingredients and stuff, so this seems like a doable solution! Have fun!

1 1/2 c. flour
1 tbl. dry mustard
salt & pepper to taste
2 c. buttermilk
2 eggs
1 lb. tilapia or halibut (do the halibut even if it's more $. Tilapia are bottom feeders- ick) cut into 24 strips
3 c. panko bread crumbs (I've found these at the store- it just sounds like a weird ingredient)
1/2 c. canola oil- divided

In a large bowl, mix flour, mustard, salt & pepper. Add buttermilk and eggs. Coat fish with the egg mixture then bread crumbs. In a pan, heat some oil on medium high heat and Sautee fish in batches with more oil until done. (about 5 minutes, turning occasionally)

Crock Pot Cherry Jubilee

2009-07-27T21:39:00.000-07:00

If you do not try this- I can say with a complete certainty you are missing out on a plate of heaven. Eat it for dinner- eat the whole pot full. Promise me just this one thing.

2 cans (21 oz. each) cherry pie filling
1 pkg (18 oz.) yellow cake mix
1/2 c. melted butter (or margarine)

Spread pie filling in the bottom of a greased slow cooker. Sprinkle dry cake mix powder over the top. Pour melted butter over that, and wham! Cover & cook on high heat for 2 hours or low heat for 4 hours.

Moist (and cheap!) Meatloaf

2009-07-16T14:39:00.000-07:00

1 1/2 pound(s) hamburger meat
1 large egg, beaten
1 package(s) Lipton beefy onion soup mix
dash(es) salt and pepper
dash(es) milk
3 piece(s) fresh white or wheat loaf bread
1 squirt mustard

Directions

Preheat oven 375 degrees.
In a large bowl combine egg, dry soup mix, salt and pepper, milk and mustard.
Take fresh bread slices and tear into nickle-sized or smaller chunks and put into bowl but dont stir in.
Add hamburger meat and mix all ingredients thoroughly (I like to do it with my hands).
Form meat into a long semi-flat loaf in a glass baking dish, then zig zag ketchup all across top of meatloaf.
Bake for 1 hour.

Crock Pot Pulled Pork

2009-07-06T16:04:00.000-07:00

1 medium onion, chopped
1/2 c. ketchup
1/3 c. cider vinegar
1/4 c. packed brown sugar
1/4 c. tomato paste
2 tbl. sweet paprika
2 tbl. Worcestershire sauce
2 tbl. yellow mustard
1 1/2 tea. salt
1 1/4 tea. ground black pepper
4 lb. boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces

In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns

Mexican Rice, Beans, & Sausage

2009-07-05T15:57:00.000-07:00

1 1/2 c. long-grain white rice
1 small onion, chopped
1 package (13-ounce) Mexican-flavored smoked turkey-and-chicken sausages, cut crosswise diagonally into 1/4-inch-thick slices
1 tbl. olive oil
1 c. (14 1/2-ounce) reduced-sodium chicken broth
1 1/4 c. water
1 c. (15-ounce) black beans, drained and rinsed
1 c. (7-ounce) whole-kernel corn, drained
2 tbl. chopped fresh cilantro leaves

Heat oven to 375 degrees F. In 2 1/2-quart casserole or Dutch oven, combine rice, onion, sausages, and oil mixing to coat rice completely with oil.
In 1-quart microwave-safe measuring cup in microwave oven or in saucepan over medium heat, heat broth and water to boiling. Pour broth mixture into casserole and cover.
Bake rice mixture 30 minutes. Stir in black beans, corn, and cilantro. Cover and bake 15 to 20 minutes longer or until all liquid is absorbed.
Use as a dip with tortilla strips or wrap in a burrito.

Spinach & Mandarin Salad

2009-07-05T15:52:00.001-07:00

An easy 5 minute salad. Use pre-washed bagged spinach and canned mandarins. Easy!

2 bags (5-6 oz. each) Spinach salad
1/3 c. bottled sesame seed dressing
1/2 lemon
1 can (11 oz) light mandarin oranges
1/2 c. honey roasted almonds

Place spinach in large salad bowl. Drizzle dressing on top; squeeze juice from lemon half over salad. Just before serving, toss to combine and top with orange sections and almonds.

Moroccan Garbanzo Pita

2009-05-14T08:42:00.001-07:00

I've been saving this recipe for summer, because it's cool and refreshing. Try it! And if you don't, just lie to me and say you did.

Pita Pockets
1 tbl ground cumin
1 tea. chili powder
1 lb. cubed chicken
4 tbl. olive oil
2 cans garbanzo beans (chickpeas) drained
2 1/2 c. green onion- chopped
1 gr. bell pepper- diced
1/2 c. fresh parsley- chopped
sour cream

Combine cumin, chili powder, and chicken into a plastic bag and shake to coat.
Heat 1 tbl. olive oil in skillet and add chicken- cook for 5 mins. Remove from heat.
In separate bowl, combine beans, 3 tbl. olive oil, green onion, pepper, and parsley. Add chicken.
Cut open pitas. Line pita pockets with sour cream and fill with bean mixture.

Note: easily make this dish vegetarian. exclude chicken, 1 tbl. olive oil and cumin. Combine all ingredients and fill pockets.
Also tastes great with tabasco sauce, salsa, or shredded cheese.

Chocolate Cheesecake Milkshake

2009-04-28T08:24:00.001-07:00

4 oz. cream cheese (reduced fat is fine)
2 cups milk
6 scoops chocolate ice cream

Place the cream cheese and 1 cup milk in a blender, and blend until smooth. Place the remaining milk and ice cream in the blender, and continue to blend until smooth. Serve cold.

Lime-Jalapeno Chicken

2009-04-18T11:10:00.000-07:00

1/4 cup(s) (2 limes) lime juice
2 tablespoon(s) canola oil
1 tablespoon(s) white vinegar
1 teaspoon(s) ground cumin
1/4 teaspoon(s) salt
1 jalapeño, sliced
1 pound(s) boneless, skinless chicken breasts, trimmed of fat, tenders removed

Whisk lime juice, oil, vinegar, cumin, and salt in a small bowl. Stir in jalapeño. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
Preheat grill to high heat. Oil the grill rack (see Tips & Techniques). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

Beef & Bean Chile Verde

2009-04-16T11:06:00.000-07:00

1 lb. ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 clove(s) garlic, chopped
1 tablespoon(s) chili powder
2 teaspoon(s) ground cumin
1/4 teaspoon(s) cayenne pepper, or to taste
1 green salsa, green enchilada sauce or taco sauce
1/4 cup(s) water
1 can(s) pinto or kidney beans, rinsed

Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

Crispy Turkey Tostadas

2009-04-14T11:08:00.001-07:00

1 can(s) (14-ounce) petite diced tomatoes, preferably with jalapeños
1 medium onion, thinly sliced
3 cup(s) (12 ounces) shredded cooked turkey or chicken (see Tips & Techniques)
8 corn tortillas
Canola oil or olive oil cooking spray
1 avocado, pitted
1/4 cup(s) prepared salsa
2 tablespoon(s) reduced-fat sour cream
2 tablespoon(s) fresh cilantro, chopped
1 cup(s) romaine lettuce, shredded
1/2 cup(s) Monterey Jack cheese, shredded

Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
Mash avocado in a bowl. Stir in salsa, sour cream, and cilantro until combined.
To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce, and cheese.

Mexican Potato Omelet

2009-04-14T11:04:00.000-07:00

2 teaspoon(s) extra-virgin olive oil, divided
1 cup(s) frozen hash-brown potatoes, or diced cooked potatoes
1 tablespoon(s) chopped mild green chiles
4 large eggs
1/2 teaspoon(s) hot sauce
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
1/2 cup(s) grated pepper Jack, or Cheddar cheese
1/4 cup(s) chopped scallions
1/4 cup(s) coarsely chopped fresh cilantro, or parsley

Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
Set a rack about 4 inches from the heat source; preheat the broiler.
Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Cheaters Enchiladas

2009-04-04T12:31:00.000-07:00

Five ingredients, ten minutes prep time and twenty minutes to cook - now that's what I call cheating, since it tastes good and takes little time.

1 16 oz. container sour cream
12 oz. shredded Monterrey Jack cheese
1 20 oz. can green enchilada sauce
18 6 inch corn tortillas
1 2 oz. can chopped black olives

Preheat oven to 350 degrees. In a small bowl, combine the sour cream and 3/4 of the cheese. Into a 9x13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas. Bake for 20 minutes. Cut into squares and serve.

Note: some variations add a layer of shredded chicken or beef, perhaps seasoned with some lime and cilantro.

Skillet Mac & Cheese

2009-03-28T08:07:00.000-07:00

Because you can never have enough mac & cheese recipes

2	tablespoons unsalted butter
2	cups fresh bread crumbs (see note)
	Salt and pepper
3 3/4	cups water , plus more as needed
1	(12-ounce) can evaporated milk
3	cups elbow macaroni
1	teaspoon cornstarch
2	teaspoons hot sauce
3	cups shredded sharp cheddar cheese
2	cups shredded Monterey Jack cheese

1. Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.

2. Bring water, 1 1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.

3. Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Sprinkle with toasted bread crumbs. Serve.

Note: To make homemade breadcrumbs, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground.

Oreoni Pizza

2009-03-21T08:07:00.000-07:00

Ingredients

1 pkg. Double Stuff Oreos
1 pkg. chocolate Jell-O Pudding
4 Tbs. melted butter
1 giant Hershey chocolate bar

Split the Oreo in half and remove the double stuff filling. You can use your teeth, but we would recommend a knife. Take the Oreo cookies and chop them up, using a blender. After the cookies are ground up, mix in the 4 Tbs. of butter and stir it until everything is moist. Then take a pizza pan and spread out the cookie mixture and make a nice thin crust. Bake it at 350 degrees for 10 minutes. While the crust is cooking, prepare the Jell-O according to the box. Please do not use instant pudding because it tastes terrible.

After the pizza crust is ready, let it cool and also cover the pudding with saran wrap and let cool. After things have cooled down, place the pudding on top of the crust and spread around. Then take remaining Oreos and place them on top so they look like pepperoni. After that take the chocolate bar and grate some on top with a cheese grater.

Inside-Out Pizza

2009-03-20T17:03:00.000-07:00

Part pizza, part quesadilla, this snack sandwiches cheese, sauce, and toppings between two flour tortillas. Your kids can cut the finished pie into slices--like a traditional pizza--that are just right for sharing.

2 6-inch flour tortillas
1/4 c. grated cheddar cheese
1/4 c. grated mozzarella cheese
2 slices thinly sliced smoked turkey or ham
1 tbl pizza or spaghetti sauce
Optional toppings: sliced tomatoes, black olives, and peppers

Place a tortilla on a sheet of waxed paper and sprinkle with half of each cheese. Cover with 2 slices of turkey or ham, a tablespoon of sauce, and optional toppings. Sprinkle with the remaining cheese and cover with the other tortilla. Toast in the oven or a toaster oven until cheese is melted. Then cut into slices.

Cranberry Apricot Granola Bars

2009-03-18T16:49:00.000-07:00

Thank you Parents Magazine!

1 c. granola
1 c. rolled oats
1 c. finely chopped dried apricots & cranberries
1/2 c. flour (whole wheat preferably)
1 egg
1/4 c, honey
1/4 c. canola oil
1/4 tsp. cinnamon

Line a baking pan with foil. Spritz it with veggie oil. In a large bowl, combine granola, oats, dried fruit, and flour. Whisk together egg, honey, oil, and cinnamon. Stir into granola mixture then pat batter into the pan. Bake at 325 for 30 mins. When cool, use foil to lift from pan. Cut into bars. Store at room temp. for 3 days or freeze for up to 3 mos. Makes 15.

Jam!

2009-03-15T11:19:00.000-07:00

Logan is a big fan of peach jam- a flavor that is quite expensive and comes in very small quantities. So I have renewed my commitment to figuring out how to make homemade jam. I have scoured the internets and found this site. It has pretty fool-proof instructions (and pictures!) so it seems pretty easy to follow along. I intend on taking this on next week- I'll post my pictures and taster reviews later! Good luck to all you jammers!

Biscuit Taco Melts

2009-03-14T11:54:00.000-07:00

Disclaimer: This recipe is none too easy. Putting the meat and folding the pockets is harder than one might expect. They open up in the oven and can make quite a mess. But let me tell you- they are so delicious, so mouthwateringly, craveable deliciousness that sometimes I get a wild hair and tackle this recipe for the messy goodness. That said- here it is:

1 packet taco seasoning mix
2/3 c. water
1 1/2 c. salsa
1 lb. ground beef (cooked & drained)
1 can refrigerated flaky buttermilk biscuits
1 c. shredded monterrey jack cheese
1 c. sour cream

In saucepan, cook taco seasoning, water and 1/2 c. salsa with beef until thick. Press each biscuit into a 6 in. round, then fill each with taco mix & a pinch of cheese. Fold dough over filling and press to seal. Place on greased cookie sheet and bake 9-14 mins. at 375. Serve with salsa, cheese, and sour cream.

Dessert Pizza

2009-03-12T19:31:00.000-07:00

Grandpa and I had the best dessert pizza in the whole world at Craig-O's in Rexburg. Both of us can't stop raving about it. A quick browse on the internet didn't divulge the secret. But this one sparked my interest.

1 tube prepared cookie dough (sugar cookie or chocolate chip)
8 oz. pkg. cream cheese
an equal amount of marshmallow fluff
Fresh fruit (several kinds of choice - strawberries, nectarines, kiwi, peaches, grapes, etc.), sliced
powdered sugar

Spread cookie dough in oval on cookie sheet and bake. Let cool. While cooling, mix softened cream cheese and marshmallow fluff together and spread on cookie dough when dough is cool. Arrange fruit over top. Sprinkle with powdered sugar and chill. Serve in wedges.

No-Nuke Easy Mac

2009-03-03T15:51:00.000-08:00

Because microwaving kids stuff is not a good idea. Keep some cooked pasta or macaroni elbows in your fridge. Try and keep away from marinara sauce- that stuff stains!

3 c. cooked pasta
2 tbl. butter
shredded cheese

Melt the butter in a saucepan. Add pasta and reduce to low/med. heat until warmed. Add cheese and let stand to melt.

That's it!

Italian Stuffed Peppers

2009-02-26T17:52:00.000-08:00

2 large green peppers
1/2 pound ground beef
1/4 cup chopped onion
1 (15 ounce) can tomato sauce, divided
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.
In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers.
Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350 degrees F for 25-30 minutes or until peppers are tender.

Note: Obviously this is for two people, but you can easily double the recipe!

Overnight French Toast

2009-02-20T08:56:00.000-08:00

1 c. milk
6 large eggs
1 tea. cinnamon
3/4 tea. vanilla extract
butter
12 slices sourdough french bread (1/4 - 1" thick)
6 large bananas
whipped cream (canned)

Directions:

1. Whisk together milk, eggs, cinnamon and vanilla until light and frothy.

2. Dip slices of bread in egg mixture and place on greased baking pan. Pour the mixture that is left after dipping the bread, over the slices on the pan.

3. Cover and refrigerate overnight.

4. In the morning, place butter in skillet. Place slices of bread in skillet and brown on each side until crispy.

5. Slice the bananas and place on top of each slice of french toast, then garnish with whipped cream.

Maple Walnut Muffins

2009-02-14T08:09:00.000-08:00

6 Tbs butter
1 cup flour
1⁄4 cup sugar
1 tsp baking powder
Pinch salt
1⁄2 cup reduced-fat sour cream
1 egg
1⁄2 tsp vanilla
2 Tbs maple syrup
1⁄4 cup finely chopped walnuts

1. Preheat oven to 400˚F. Place cupcake liners into 8 muffin cups and set aside. In a medium bowl, melt butter in the microwave. Sift flour, sugar, baking powder, and salt into a large bowl.

2. In the medium bowl, whisk melted butter, sour cream, egg, and vanilla until well blended. Add butter–sour cream mixture to flour mixture and blend. Stir in maple syrup and walnuts.

3. Divide evenly into cups and bake 18 to 20 minutes, or until golden brown. Serve warm out of the oven, or make the night before.

Zucchini Muffins

2009-02-13T09:03:00.000-08:00

3 cups flour
1 Tbs baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs
1/2 cup low-fat milk
1/2 cup canola or vegetable oil
1 cup sugar, plus extra for sprinkling
2 cups shredded zucchini (about 2 medium zucchini)

1. Preheat oven to 375 degrees and place paper liners in muffin tins.

2. In a large bowl, stir together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.

3. In a medium bowl, beat eggs with an electric mixer for 1 minute. Beat in the milk, oil, and sugar. Stir in the zucchini until well blended. Add the flour mixture to batter a little at a time and stir to mix -- it should be a little lumpy. Spoon the batter into the prepared muffin tins. Sprinkle each muffin with 1/4 teaspoon sugar.

4. Bake for 20 minutes or until the muffin tops are golden brown and spring back when you touch them. Remove from tins and cool on a rack.

Four Cheese Pasta Bake

2009-02-12T18:32:00.000-08:00

This gooey mac and cheese sneaks in 3 cups of fresh baby spinach.

1 lb. box penne or ziti
1 tsp. olive oil
4 green onions, chopped
3 cups fresh baby spinach
3 large eggs, beaten
1 lb. low-fat ricotta
1 cup shredded low-fat mozzarella
1 cup shredded low-fat cheddar
1 cup grated parmesan, divided in half
2 tbsp. chopped fresh dill
Salt and pepper, to taste
Nonstick cooking spray
1/4 cup seasoned breadcrumbs
1/8 cup chopped parsley

1. Preheat oven to 350º F. Prepare pasta according to package directions. Meanwhile, warm olive oil in heated pan. Add green onions and saute. Add spinach and wilt down. Set aside.

2. Combine eggs, first three cheeses, 1/2 cup parmesan, and dill. Mix thoroughly. Add spinach mixture. Fold in cooked pasta. Season with salt and pepper.

3. Coat 9" x 13" pan with nonstick cooking spray. Spread pasta mixture in pan. Stir remaining 1/2 cup of parmesan cheese, breadcrumbs, and parsley together and sprinkle over pasta-cheese mixture. Bake for 30 minutes.none

Easy Eggplant Lasagna

2009-02-09T09:38:00.000-08:00

3 large oblong eggplants
1/2 c. flour
olive oil
2 medium (or 1 large) onions, sliced
2 8-oz. cans tomato sauce
2 c. each shredded swiss & mozzarella cheese

Remove top of eggplant and, from base to tip, slice into 1/4-inch strips. Coat strips with flour and fry in olive oil until light golden brown. Drain in paper towels; set aside. In hot olive oil, sauté sliced onions and tomato sauce. Simmer for about 15 minutes on low fire. In a baking dish alternate layers of eggplant, tomato sauce, shredded swiss and mozzarella cheese, ending in lots of cheese at the top. Bake at 350 degrees until top is golden brown (about 40 minutes).

Salsa Lasagna

2009-02-08T09:35:00.000-08:00

16 oz. can refried beans
1 c. salsa
1 c. cottage cheese, divided
9 lasagna noodles, cooked and divided
1 1/2 c. shredded cheddar cheese, divided

Heat oven to 350 degrees. Combine refried beans and salsa in a small saucepan, heat on medium-low until warmed through, stirring well to mix. Spread 2 Tbs. of the mixture in an ungreased 8 x 8-inch dish, arrange 3 noodles on top. Layer with half the remaining mixture, half the cottage cheese, and 1/2 c. cheddar cheese. Repeat layers once more starting with the noodles, and top with remaining noodles and cheddar cheese. Bake for 30 minutes or until bubbly.

Valentine's Float

2009-02-04T09:41:00.000-08:00

A fun little drink for your Valentine's day bash:

Cherry 7-Up
Vanilla ice cream
Whipped cream
A maraschino cherry on top

Add a couple of scoops of vanilla ice cream into a frosted mug or plastic cup. Pour 7-Up and add some whipped cream and top with a cherry.

Pomegranate Salad

2009-01-29T11:34:00.000-08:00

Seeds of one pomegranate
4 apples, chopped
1/2 cup walnuts, chopped
1/2 cup raisins
2 cups vanilla yogurt
1/4 cup sugar
1 teaspoon vanilla

In a bowl, combine fruit and nuts. In separate bowl, combine sugar, vanilla. Start with 1 cup of yogurt and slowly add additional spoonfuls, until the fruit and nuts are lightly coated

Note: Pomegranate season is short- around Oct/Nov. for the rest of the year, substitute raspberries.

Fat-Free Mexi Dip

2009-01-28T08:38:00.000-08:00

1/2 c. salsa
l c. fat-free sour cream
l c. reduced fat cheddar cheese
2 tomatoes, chopped
l avocado, peeled and diced (opt)
1 c. sliced onions
2 tbl. chopped ripe olives
1 can fat-free refried beans

Directions

Spread the refried beans on the bottom of a rectangular glass dish. Pour the salsa over this layer. Continue layering with all ingredients. Top with sour cream.

Strawberry Shortcake Muffins

2009-01-27T11:59:00.000-08:00

2 C. flour
2 tsp. baking powder
3/4 c. sugar
1/2 c. butter
1 egg
1 c. heavy cream (substitution below)
1 tsp. vanilla
1 c. diced strawberries, well drained

Preheat oven to 350 degrees. Grease 12 muffin cups. In large bowl mix together flour, baking powder and sugar. Cut in butter in small pea-size pieces. In small bowl mix egg, vanilla and cream then add all at once to flour mixture. Stir with spoon until blended. Gently mix in strawberries. Spoon into muffin cups and bake for about 25 minutes. Cool completely in pan before removing. Sprinkle with confectioners sugar to serve.

Note: For a lower-fat muffin, substitute the heavy cream with evaporated skim milk.

Crock Pot Peach Cobbler

2009-01-26T11:08:00.000-08:00

3/4 c. Bisquick
1/3 c. sugar
1/2 c. packed brown sugar
1/2 can evaporated milk
2 tsp. margarine or butter, melted
2 large eggs
3 large ripe peaches, mashed
2 tsp. vanilla extract
3/4 tsp. cinnamon

Lightly grease crock pot. In a large mixing bowl, combine sugars and bisquick. Add eggs and vanilla extract. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into crock pot. Cover and cook on low for six to eight hours or on high for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired.

BBQ Pie

2009-01-25T09:13:00.000-08:00

1 1/2 lb. ground beef
1/4 c. diced onion
1/4 tsp. ground black pepper
2 15-oz. cans baked beans with pork
1 tsp. Worcestershire sauce
1 c. barbecue sauce + 1 Tbs. barbecue sauce
1 c. bisquick baking mix
1/2 c. milk
1 egg
1/4 c. shredded Cheddar cheese

Preheat the oven to 350 degrees. Crumble the ground beef into a large skillet over medium heat. When it is starting to brown, stir in the onion and season with pepper. Continue to cook and stir until beef is browned and the onion is tender. Drain off the grease from the beef, and stir in the baked beans, Worcestershire sauce and 1 cup of barbecue sauce. Transfer to a large casserole dish. In a separate bowl, mix together the baking mix, milk and egg. Pour this mixture evenly over the beef and beans in the dish. Bake for 40-45 minutes in the preheated oven, until the biscuit toping is golden brown. Spread a small amount of barbeque sauce over the top and sprinkle with cheddar cheese while hot from the oven.

Moroccan Lentil Salad

2009-01-24T14:52:00.000-08:00

1/2 c. dry lentils
1 1/2 c. water
1/2 15 oz. can garbanzo beans, drained
2 tomatoes, chopped
4 green onions, chopped
2 minced hot green chile peppers
1 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 red bell pepper, chopped
1 lime, juiced
2 Tbs. olive oil
1/4 c. chopped fresh cilantro
Salt to taste

Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender. In a medium size mixing bowl combine lentils, beans, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.

Quick Meatballs

2009-01-24T14:09:00.000-08:00

3 lb. lean ground beef
1 c. Italian seasoned bread crumbs
2 qts. broth or boullion (canned, fresh or cubes)

Place broth in sauce pan and bring to boil over high heat. Meanwhile, mix beef and crumbs together thoroughly and shape into walnut size balls. After you have all the beef shaped begin putting them into the boiling broth a few at a time. Simmer the balls for 3-4 minutes, then remove from the broth with a slotted spoon. Place cooked balls in collander to drain thoroughly. Repeat until all of the meatballs are cooked. Dispose of the broth or you can use it to make soup at another time. At this point you decide how many meatballs you need for a meal. Divide into meal size portions and freeze in sealable bags.

Then add them to your spaghetti sauce for spaghetti with meatballs. Or just eat 'em as an appetizer

Hamburger Rice Casserole

2009-01-23T08:07:00.000-08:00

1 lb. hamburger meat, cooked and drained
1 c. rice, uncooked
1 10 oz. can cream of mushroom soup
1 medium onion, chopped
6 tbl. soy sauce
2 tbl. brown sugar
4 c. boiling water
Salt and pepper to taste

Brown hamburger meat and chopped onion until hamburger is no longer pink and set aside. Pour boiling water over uncooked rice in a 2-3 qt. casserole dish. Add in cream of mushroom soup; stir until it is dissolved into water and rice. Next add soy sauce and brown sugar. Finally, add hamburger meat and onion and mix well. Bake in a 350 degree oven for 1 hour.

Shortcut Chicken Noodle Soup

2009-01-22T17:00:00.000-08:00

2 Tbs. olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 qt. chicken stock
8 oz. dry wide egg noodles
1 1/2 cups shredded cooked chicken
salt and pepper
1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Meanwhile, boil water in a separate pot and cook noodles according to package instructions. When slightly less than al dente, drain and set aside. Pour in the chicken stock and bring the liquid to a boil. Fold in the noodles and chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Adapted from Tyler Florence's Chicken Noodle Soup

Sweet Potato Fries

2009-01-20T17:37:00.000-08:00

Cooking spray
6 sweet potatoes
3 tbl canola oil
1 tsp salt
Pinch cayenne pepper (optional)

1. Preheat oven to 425°F. Coat a large baking sheet with cooking spray.

2. Peel the sweet potatoes, and cut them into 1⁄2-inch french fries.

3. Place potatoes in a large resealable plastic bag, and add oil, salt, and cayenne pepper, if desired. Secure the bag, and shake well until potatoes are coated with oil.

4. Arrange potatoes on the baking sheet, and bake for 25 minutes. Turn with a spatula and bake another 15 to 20 minutes, or until golden. Watch carefully, as thinner fries may not take quite as long.

Orange Chicken

2009-01-19T08:18:00.000-08:00

1 1/2 cups blood orange juice or regular orange juice
1/2 cup sugar
1 1/2 teaspoons minced or pressed garlic
1 tablespoon minced fresh ginger
1/2 teaspoon hot chili flakes
1 pound boned, skinned chicken breasts
1/2 teaspoon vegetable oil
4 cups hot cooked white rice
1/4 cup chopped green onions (including tops)
soy sauce

To make blood orange sauce, in a 10- to 12-inch nonstick frying pan over high heat, mix orange juice, sugar, garlic, ginger, and chili flakes to taste. Boil until reduced to 1 cup, about 10 minutes; stir often.
Meanwhile, rinse chicken, pat dry, and cut into 1/2-inch chunks.
In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan over high heat, stir chicken in oil until lightly browned and no longer pink in center of thickest part (cut to test), 4 to 5 minutes.
Add blood orange sauce and stir until boiling, 1 to 2 minutes.
Spoon chicken and sauce onto rice. Sprinkle with green onions and season to taste with soy sauce.

Note: You can make the sauce up to 2 days ahead, then cover and chill it. It also makes a refreshing dressing for a green salad or grapefruit segments. Use it hot or cold.

Orange Raisin Bran Muffins

2009-01-16T08:15:00.000-08:00

2 eggs
3/4 c. orange juice
1 tbl. veggie oil
2 c. raisin bran cereal
1 c. flour
3/4 c. chopped pitted dates (optional)
1/4 c. packed brown sugar
2 1/2 tsp. baking powder

Beat eggs, orange juice and oil together. Stir in cereal and dates. Let stand 5 mins. In a lg. bowl combine remaining ingredients.- stir in cereal mixture until moistened. Spoon into muffin pan and bake for 15 mins. at 400. Cool before removing from muffin pan.

Note: this doesn't rise much while baking, so be generous about the spoonfuls into the pan. Also, it only makes around 6 muffins, so you may want to double this recipe. Also try throwing in 1/2 c. rolled oats. Yum!

Eggnog Cookies

2009-01-14T06:43:00.000-08:00

I can't get enough eggnog!

2 1/4 c. flour

1 tea baking powder

1/2 tea. cinnamon

1/2 tea. nutmeg

1 1/4 c. sugar

3/4 c. butter, softened

1/2 c. eggnog

1 tea. vanilla

2 lg. egg yolks

Directions

In a bowl, combine all the dry ingredients together. In a large bowl, cream together the sugar and butter until it resembles a grainy paste. Add Eggnog, Vanilla and Egg Yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed until blended. Do not over mix. Drop by teaspoons onto un greased baking sheet 1 inch apart. Sprinkle lightly with additional nutmeg. Bake for 23-25 mins. at 300 degrees.