The Cooking Chicks

Pasta with Roasted Butternut Squash, Sage and Pine Nuts

2012-01-25T18:56:00.000-08:00

Okay, I know this may seem more like a "fallish" type of recipe but I made this for my family just this past Sunday and it was AMAZING!!!! I was instantly taken back with the first bite. This pasta dish has so much flavor and I love how all of the ingredients balance each other out and I love how it's both sweet and savory. The original recipe calls for Parmesan cheese but since I try to eat more vegan like I left it out of the pasta and put it on the side for those who wanted it. Now on Sundays I am usually a little lax and will make my pasta dishes using just regular pasta (trying to appease the hubby who has to put up with my Sunday vegan meals) but I really wish I would have used whole wheat pasta on this one. I think it would have tasted just as good and would have been more filling. But nonetheless, this pasta will not disappoint and this is a recipe I am planning on using the next time we have company over... it's really that good! Oh, and I'm so sorry about this picture! I didn't have great lighting and this is the best that my camera could do at the time.

Ingredients:

1 medium butternut squash, peeled and chopped into 1 inch chunks

2 onions, peeled and chopped into 1 inch chunks

3 cloves garlic, minced (I love garlic so I always add a bit more)

Olive oil

Salt and pepper

1/2 cup fresh sage leaves, minced

1 lb farfalle pasta (can totally use whole wheat penne or any other pasta)

3/4 cup pine nuts, toasted

Directions:

Heat oven to 375 degrees.

Before you cut the butternut squash, place it in the microwave for about 30-40 seconds in order to soften the skin. This will make the squash much easier to cut into. Cut the squash in half and scoop out the seeds and strings. Then flip each half of the squash over and peel them. Cut the squash into 1 inch cubes. Toss with the onion, garlic, olive oil, salt and pepper and half of the sage leaves. Spread the squash mixture in a large baking dish and roast for about 40 minutes or until the squash is soft.

Cook pasta in boiling water until al dente. Drain and set aside. Just before the squash is finished heat about 2 tablespoons of olive oil in a large pan. Drop the rest of the sage leaves in the heated oil and saute for about a minute.

Add the pasta to the pan along with the roasted squash mixture. Then add salt to taste... I love salt so I am pretty liberal when it comes to salting things. Cook, stirring frequently for 5 minutes or until the pasta starts getting crispy on some of the edges. Add the pine nuts and cook for another minute.

Now if you don't have a big enough pan just start with adding half of the pasta, half of the squash mixture and half of the rest of the ingredients. Then just repeat with the rest of the ingredients.

Tacos de Papa (Potato Tacos)

2012-01-17T19:51:00.000-08:00

I've been on a little vegan kick for a while and with that I have had the opportunity to experiment with all interesting kinds of recipes. Now I am not doing this whole vegan thing because I am an animal rights activist or extremist in any way. I am more doing it for my own health and wellness. Just trying to get more fruits and veggies in me, that's all!

Anywho, I came across this recipe and I just had to try it. I LOVE both Mexican food and potatoes so I thought this was going to be a perfect combo... and it was! This was my first time EVER making or eating potato tacos and let me tell you I was pleasantly surprised. They exceeded my expectations and I will definitely be making these again. These tacos are really filling and flavorful. The veggie mixture is so delicious that you forget that these tacos are meat free!

Ingredients

5 small-medium size russet potatoes, washed and cut into 1/2 inch cubes

1 red bell pepper, coarsely chopped

1-2 onions, coarsely chopped

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon basil

1-2 teaspoons kosher salt (depending on taste, I think I might even usually add more)

Corn topping (recipe below)

Fresh avocado, diced

Corn tortillas

Directions

Preheat oven to 420 degrees.

Place all of the ingredients in a large bowl and toss until vegetables are well coated with the oil and seasonings.

Pour the vegetable mixture into a 9x13 baking dish (I always add a little cooking spray to the dish even though the veggies are coated with oil).

Bake for 40-60 minutes, depending on your oven and how coarsely chopped your veggies are, stirring your veggies every 20 minutes.

Using a large skillet or griddle warm up the tortillas (about 15 seconds each side).

To assemble the tacos first place the potato mixture on the tortilla, corn topping and then add the diced avocado on top.

Corn Topping

1/2 tablespoon olive oil

2 cloves garlic, chopped

8 oz fresh or frozen white corn

4 oz can diced green chiles

1 yellow bell pepper, chopped

Juice of 1 lime

Salt and pepper to taste

Heat oil in a skillet and saute the rest of the ingredients until heated trough (about 5 minutes).

Lasagna with a Bang!

2012-01-01T18:54:00.000-08:00

OK, so I'm the sister that annoys everyone with my vegan ways, but tonight is New Year's and I am quite due for a little cheat! My fam of five loves lasagna but tonight I decided to add a little bang in celebration of 2012 so PESTO CHANGO! And as always, made with hot mama love. OH! And a little bit of sass!

Pesto Lasagna

Trader Joe's no bake lasagna noodles
1 lb. ground hot Italian sausage or ground beef, browned and ready to go!
2 cans of tomato sauce
1 container of low fat small curd cottage cheese
chopped scallions and garlic to taste
1 tsp. or more crushed red pepper flakes
salt and pepper to taste
1 Tb. dried basil
1 TB. dried oregano
1 container of Trader Joe's pesto (in the refrigerator section)
Parmesan cheese
mozzarella cheese

In your most beautiful 9x13 pan, spray a little bit of canola oil. In a large bowl, place tomato sauce, cottage cheese, all spices, ground meat, scallions and garlic. Stir well. Spread a portion on bottom of the pan. Lay down three noodles. Spread another heaping portion of sauce mixture over noodles. Top with 1/3 of the cheeses and dollop pesto over. Layer another three noodles and repeat the process until sauce is gone. Top with cheese and generous spoonfuls of pesto. Bake uncovered at 375 for 45-55 minutes. Voila!

xoxoxo-Stephanie

Homemade Pizookies

2011-10-27T12:26:00.000-07:00

Mmmmm, pizookies are AMAZING! They are SOO good that they do not even require an intro... A slightly undercooked cookie topped with ice cream and hot fudge. My mouth is watering more than the Bellagio fountains! ENJOY!!!

INGREDIENTS

Chocolate chip cookie dough (I made my own 'recipe to follow soon', but you can easily use your favorite store bought brand...try other flavors too, yum)
Vanilla Bean Ice cream
Hot fudge
Whipped Cream (optional)

DIRECTIONS

Preheat oven to 375 degrees
Lightly grease a round pie dish (may have enough dough to make two pie pans)
Press dough in dish and bake for about 10-15 minutes. The trick is to underbake it by a minute or so. I check on mine at 6 minutes and every minute after that.
Take out of oven and top with a large scoop of ice cream and drizzle with hot fudge and whipped cream.
Serve immediately with spoons and eat right out of the dish...WARNING: this may create a feud over the last bite. :)

Chicken Tortilla Soup with Homemade Salsa

2011-10-21T07:18:00.001-07:00

Holy cow! I am shocked that I haven't posted this recipe until now. My family eats this probably once a week, but my husband would gladly eat it EVERDAY! It is amazing! Promise me one thing: do not attempt to make this unless you pinky promise me that you will make the salsa (below) with it. I promise you that it is NOT the same with ANY store bought salsa. Been there once and will NEVER do that again. I came up with the soup recipe. The salsa recipe was graciously given to me by a friend. Enjoy! :)

*just a note: when making the soup, make sure to taste test often. If you need more spice/salsa then add some...

CHICKEN TORTILLA SOUP
INGREDIENTS:

2-4 Chicken breasts, cooked and shredded
1/2 tsp olive oil
1/2 tsp minced garlic
1/4 tsp ground cumin
2 cups (or cans) chicken broth
1/2 tsp chili powder
1 TBL lemon juice
1 cup HOMEMADE EASY SALSA...recipe below
(I have tried it with store bought and it is NOT the same)

DIRECTIONS:

Place/mix all in the crockpot and warm until ready to serve.
Serve with tortilla chips, cheese, green onions, and extra cilantro for garnish.

*Easily be doubled...recommended! Leftovers taste even better the next day.

HOMEMADE EASY SALSA
INGREDIENTS

1 (14oz) can diced tomatoes (make sure it has garlic in it. I buy the basil, onion, garlic one)
1/4 of an onion sliced
1 bunch of cilantro, cut off stems
1 capfull of lemon juice
1 jalopeno, diced with seeds or without seeds (depending on personal preference. I do one half seeded.)
1/2 tsp salt

DIRECTIONS

Drain the juice from the tomato can into a serving bowl (do NOT throw away).
In a food processor, pulse the cilantro and jalopeno.
Add the tomatoes (without the juice) and onion and pulse again.
Carefully pour all into the serving bowl with the tomato juice.
Add the lemon juice and salt and mix.
Cover and refrigerate at least a few hours until ready to serve.

*Can also be made in the blender, but wont be a chunky salsa.
*This salsa is a MUST for my Chicken Tortilla Soup Recipe...and of course with warmed chips, YUM!!!

Hannah's Stuffed Peppers

2011-10-20T14:39:00.001-07:00

These babies were featured on a recent episode of The Biggest Loser. I am a "so-so" fan when it comes to stuffed peppers, so I was a little leary about them. I am HAPPY to say that these were a HUGE hit with ME, MY HUBBY, AND THE KIDS!!! The flavor is amazing and we ate every last bite...including the peppers themselves. The best part? Each serving is only 140 calories! :)

INGREDIENTS

olive oil
1/2 cup finely diced onion
1 tsp minced garlic
1 lb extra-lean ground turkey
Salt to taste
1 tsp garlic powder
1/2 tsp cumin
1/4 cup tomato sauce
1 cup low-sodium chicken broth DIVIDED
1 Tbl chopped cilantro
3 large sweet red peppers, washed
1/4 cup reduced-fat shredded cheddar cheese

DIRECTIONS

Preheat oven to 400 degrees
Lightly coat a large skillet with olive oil; heat over medium heat. Add onion and garlic to the pan and saute for about 2 minutes. Add the turkey and break meat apart. Season with salt, garlic powder, and cumin. Cook for about 10-12 minutes or until lightly browned, no longer pink, juices run clear and internal temperature reaches 165 degrees F. Add 1/4 cup tomato sauce and 1/2 cup chicken broth to the pan. Reduce heat, simmer over low for 5 minutes. Add chopped cilantro. Set aside.

Cut bell peppers in half lengthwise and remove seeds and stem. Place in baking dish and add spoonfuls of turkey mixture in each one. Pour the remaining 1/2 cup chicken broth to the bottom of the pan and tightly cover with foil. Bake 35 minutes and when done sprinkle each pepper with some cheese.

*This can be made ahead. When ready to serve, bake in the oven. :)

**original recipe found on nbc.com under The Biggest Loser

Everything But The... Brownies

2011-09-30T10:37:00.000-07:00

Okay, so I must say that these are the most RIDICULOUS brownies I have ever made and tasted!!!! I take back ever saying that brownies from a box were disappointing, especially after making theses babies. I was searching around for some yummy brownies and when I came across these I couldn't resist. These brownies incorporate EVERYTHING in the recipe that I want in a dessert- brownies, chocolate, ice cream, hot fudge and, yes there's more, Oreos! Hence the reason why I like to call them Everything But The... Brownies.

I had my son help me make these and he thought I was the coolest mom because I let him add the chocolate chips, hot fudge and, this part made him REALLY excited, ice cream to the batter. Once we whipped up the batter I layered the first half of the mixture in the pan and had him layer on the Oreo cookies. Then we took the rest of the brownie mixture, covered the Oreos and popped them into the oven. We had them for dessert that night and topped them off with a scoop of ice cream (as if they needed more!). Seriously, can it get any better than this? I just look at it this way, I'm doing my gym a favor for making and eating these because I, and my behind, are just giving them more business:)! So not looking forward to my workout...

Ingredients:

1 pkg brownie mix (I used the family size)

2 eggs

1/2 c oil

1 1/2 c chocolate chips

1 heaping 1/2 c ice cream (whatever flavor you have on hand)

1/4 c hot fudge topping

Oreo cookies

Directions:

Preheat oven to 350 degrees. Generously spray a 9x13 foil lined baking dish with cooking spray. Combine brownie mix, eggs and oil in a bowl. Then add chocolate chips, ice cream and hot fudge to the batter and mix. Pour half of the brownie mixture into the pan, layer with Oreos, then top with remaining batter. Bake for 40-45 minutes.

Glorious Mashed Potatoes

2011-09-27T00:01:00.000-07:00

The title and picture says it all! By far, this is my absolute favorite mashed potato recipe TO DATE (and I eat A LOT of potatoes)! The best part is that there is no need for gravy...they are THAT good! Mmmmm! I served this glorious side dish during our Sunday dinner of roasted garlic chicken, green garden salad, french bread, and warm peanut butter jumbo cookies with milk for dessert. Yumm-o!!!

INGREDIENTS

8-10 potatoes, peeled (Idaho spuds are my fav)
1 carrot, chopped
1 celery stalk, chopped
1 white onion, diced
4 cups chicken broth/stalk

1/2 stick (1/4 cup) butter
1/2 cup milk (may need up to 1 cup)
1 can cream of chicken soup
1 cup grated cheddar cheese (I used 1/2 cup)
parsley
salt
pepper
garlic powder or garlic salt

DIRECTIONS

Place potatoes, carrot, celery, onion, and chicken broth in a large pot. Fill the pot with enough water to barely cover all the potatoes. Boil for about 30 minutes (I have also done it where I boil just the potatoes for 20 minutes and then the last 10 minutes I add the vegetables....this gives it more texture).
Drain the water leaving just a little bit in the pot.
Mash it all with a potato masher.
Add the butter, milk, soup, cheese. Mix and add more milk (a little at a time) until desired consititency. Spinkle in parsley, salt, pepper, and garlic powder to your liking. Serve! :)

Caramel Brownies

2011-09-25T10:41:00.000-07:00

It's been a HECK of a long time since I have been able to post some recipes. Having a baby really throws things off a bit, especially when they are a preemie and have to be in the hospital for 4 months, but I am hoping I will be able to post more often now that our sweet little baby is home and things are starting to settle down a bit.

Now before I begin, can I just say how AMAZING these brownies are!?! A couple of weekends ago I tried making the old brownies from a box and I was TOTALLY disappointed!!!! Is it me, or are they really not as good as they used to be? Anyways, even though you still have to use boxed cake mix for these brownies they are SUPER good. They are currently one of my new favorite desserts to make lately. They are so chocolaty, rich and I just love the whole chocolate and caramel combo. If you are in need of a chocolate fix.... these will do the trick!

Ingredients:

1 (12oz) pkg chocolate chips

1 German chocolate cake mix

1/2 c butter, softened

2/3 c evaporated milk, divided

50 caramels, unwrapped and ready to go

Directions:

Preheat the oven to 350 degrees. Mix together cake mix, butter and 1/3 c evaporated milk. Press 1/2 of the cake mixture into a 9x13 dish. Bake 6 minutes (make sure you do not over bake).

Meanwhile, melt caramels with 1/3 c evaporated milk in a saucepan over low heat. Remove dough from oven and sprinkle the partially baked dough with 1/2 of the chocolate chips. Then pour melted caramel mixture over chocolate chips. Press the remaining dough on top of the caramel layer and bake for about 25 minutes.

Remove from oven and sprinkle with the remaining chocolate chips. Allow to sit for 2 minutes, until melted, then spread evenly over the brownies. Cool completely before cutting.

Side Note: (I really like my brownies soft and on the gooier side. If you are like me, depending on the way your oven cooks, you make want to reduce the baking time from anywhere between 20-23 minutes or so.)

Orange Glazed Pork

2011-08-16T08:44:00.000-07:00

There is something about the Las Vegas summers that makes me crave the cooler fall weather! Maybe its the scorching heat or being quarantined indoors in fear of melting outside...ugh, I'm sweating just thinking about it! :) So when I came across this DELICIOUS fall pork dish I knew I HAD to make it pronto! Oh boy, it didn't disappoint! The aroma from the glaze was AMAZING!!! It literally took everything I had not to run to the garage and pull down my many footlockers of autumn decorations! Not only did it smell and look SOO GOOD, it tasted ABSOLUTELY DELICIOUS!!! I thought I made enough for leftovers, but it disappeared in what seemed like an instant! Enjoy!

INGREDIENTS:

Glaze:
3 Tbl orange marmalade
1/2 cup water
1/2 cup carrot purée
1 Tbl soy sauce
1 tsp Ginger
2 tsp apple cider or white vinegar (I used lemon juice)
2 cloves minced garlic
1/2 tsp cinnamon
1/4 to 1/2 tsp red pepper flakes or ground cayenne

2 lbs pork tenderloin (I sliced my large loin in half to make two)
1/2 tsp salt
1/4 tsp pepper
1 Tbl olive oil
1/2 cup water

DIRECTIONS:

Heat oven to 400.
In saucepan, wisk all glaze ingredients until smooth. Heat until almost bubbles. Cook 10-15 min more until liquid reduces by 1/4 and glaze thickens.

Meanwhile, sprinkle pork with salt pepper (I added a little more and added parsley).
Heat oil in large ovenproof skillet over high heat. Carefully add pork and cook 10 minutes, turning once until both sides are browned.

Off heat, add the glaze. Turn pork once to coat in glaze. Slide skillet in oven and bake at 400 for about 15-20 minutes.
Remove skillet, add water, and return to the oven for another 15-20 minutes until pork is cooked through and water has somewhat evaporated. Remove pork to cutting board and stir the glaze from the skillet until smooth. Slice pork and serve with the glaze! Enjoy!

Whole Grain Chicken Enchiladas with a Secret

2011-08-11T11:36:00.000-07:00

These babies are "Oh So Good" (as my 4 year old exclaimed) and quite HEALTHY! The secret? CARROT/SWEET POTATO puree and SPINACH have been sneakily added! This is a recipe inspired by Jessica Seinfeld (the master at adding fruits, veggies, and whole grains to every meal)! Thank you Jessica! Not only was I pleasantly suprised that this dish tasted amazing, but even more impressive was the fact that I had it whipped up and in the oven in a jiffy! :) Plus the ENTIRE dish is only 302 calories (with carrot puree) and 310 (with sweet potato puree)! Eat up!!!

INGREDIENTS:

Nonstick cooking spray
1 Tbl olive oil
2 boneless, skinless chicken breasts cubed (about 3/4 lb)
1/2 tsp garlic powder
1/4 tsp pepper
1/2 cup carrot puree OR sweet potato puree
1/4 cup fat-free sour cream
1 cup shredded, reduced fat (2%) cheddar cheese or part-skim mozarella, divided
6 whole grain or whole wheat flour tortillas
1/2 cup spinach puree (I used fresh spinach...it wilts down in the oven anyway)
1/2 cup mild tomato salsa

DIRECTIONS:

Preheat oven to 350
Coat 9 by 13 inch pan in nonstick cooking spray
Warm the oil in a large skillet over medium-high heat
Sprinkle the chicken pieces with garlic powder and pepper
Cook the chicken in the pan 4-5 minutes, stirring occasionally, until it is cooked through and no longer pink in the middle
Take the pan off the heat and mix in the carrot OR sweet potato puree, sour cream, and HALF the cheese in the skillet
Fill each tortilla with the chicken mixture and roll up
Place seam side down in baking dish
Dot the tops of each enchilada with the spinach puree (or sprinkle the middle with fresh spinach like I did)
Spoon the salsa over the spinach and sprinkle with the remaining 1/2 cup cheese
Cover with foil and bake for about 30-40 minutes or until the cheese melts and the filling is hot

I made a few slight adaptations to this:
-I baked my chicken early in the morning with garlic powder, parsley, and pepper
-I added about 1/4 cup more of the carrot puree and decreased the cheese in the filling by 1/4 cup: 3/4 cup carrot puree, 1/4 cup cheddar/mozarella mix
-I used fresh spinach instead of the spinach puree...frankly I forgot to steam and blend the spinach earlier...the spinach wilts up anyways as it is cooked

*This meal can EASILY be prepared in advance too! :)

Cajun Chicken Pasta

2011-03-08T06:02:00.000-08:00

Last year, Sarah mailed me a cookbook and I have been having so much fun trying the recipes! This one quickly became one of my family's ABSOLUTE FAVORITES!!! Not only does it SMELL SO GOOD cooking on the stove, it is quite easy to whip up and tastes AMAZING! I made the mistake of not making enough and my husband and I jokingly fought over who would get the leftovers the next day...he won when he found the hidden tupperware in the fridge, haha! Hope you all enjoy this meal as much as we do! It is definitely a keeper! :)

Ingredients:

4-6 boneless skinless chicken breasts cubed
2 tsp butter
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, chopped
4-6 large mushrooms sliced
1-2 cups heavy whipping cream (generic walmart brand is the best)
1/8 tsp pepper
1/4 tsp lemon pepper
2 tsp Cajun seasoning
1/4 tsp salt
1/4 tsp basil
1/8 tsp garlic powder
4 oz linguini pasta cooked and drained
grated parmesan cheese

Directions:

Mix chicken with Cajun seasoning and saute over medium heat with butter until chicken is browned and cooked through. Add peppers, onion, and mushrooms and cook for an additional 2-3 minutes. Reduce heat. Add cream* and seasonings (add more cajun seasoning if you prefer spicier). Heat thoroughly...I crank up the heat and boil it for a bit until the sauce thickens a bit. During this time (while sauce is heating), I cook the pasta in another pan. When cooked to my liking, I add the pasta to the chicken sauce pan and mix it all together. Top with parmesan cheese!

*for a healthier option, add 1 cup of apple juice and 1 cup cream instead of the 1-2 cups cream called for in the original ingredients

My Favorite No Bake Cookies

2011-03-03T06:26:00.000-08:00

This is my FAVORITE no bake cookie recipe! It has the perfect amount of peanut butter and I LOVE the fact that the recipe calls for ingredients that most everybody has on hand. My family and I ENJOY these most when they are frozen! These are super YUMMY, super EASY and I love the fact that there is no baking required.... especially on those HOT summer days that are just around the corner!

Ingredients:

1/2 C butter

2 C sugar

1/2 C milk

3 t cocoa powder

1/2 C peanut butter

3 C oats

1 t vanilla

Directions:

1. Mix butter, sugar, milk and cocoa in saucepan over medium heat.

2. Bring to a boil and turn off heat.

3. Add peanut butter, oats and vanilla; mix well.

4. Line cookie sheet with wax paper and drop by spoonfuls on baking sheet.

5. Refrigerate for 1 hour and ENJOY!

Chicken Tamale Casserole

2011-02-23T11:55:00.000-08:00

Oh my goodness!!!! I can't believe it has been so LONG since our last recipe. Let's just say "Life happens":). This recipe has been one that I have been DYING to post since forever ago. I LOVE it because I am able to use up any leftover chicken that I have cooked up already. It's DEFINITELY a nice change up from the usual chicken casseroles. The cornbread bottom adds a nice SWEETNESS to the casserole.... which I LOVE!

Ingredients:

1 C shredded Mexican cheese, divided (or I just use cheddar when I don't have it on hand)

1/3 C milk

1 box corn bread muffin mix

1 egg

1 can chopped green chile's, drained

1 t cumin

1 can/jar red enchilada sauce

1/8 t red pepper

2 C cooked chicken breast, shredded

sour cream, tomatoes and avocados

Directions:

1. Combine 1/4 C cheese, milk, muffin mix, egg, green chile's, and cumin in a large bowl; stirring just until moist.

2. Pour into a greased 9x13 pan.

4. Bake at 400 degrees for 15 minutes or until set.

5. Pierce entire surface liberally with fork; pour enchilada sauce over top.

6. Top with chicken, sprinkle with remaining 3/4 C cheese and bake for 15 minutes or until cheese is melted and the cornbread mixture is set.

7. Remove from oven and let stand 5 minutes.

8. Cut into squares and top each serving with sour cream, tomatoes and avocados.

Quick and Easy French Baguettes

2010-09-30T18:05:00.001-07:00

What's better than warm, crispy french bread? Being able to make it yourself! This is a recipe I have used for a long time. It is pretty amazing. Simple. Easy. And Quick! It only needs to rise once! The last few months I have made it almost weekly. It makes two baguettes and sometimes I just freeze one for another meal. We LOVE to dip this bread in this Alfredo Sauce as a dinner meal appetizer, use it to make sub sandwiches, crispen up for garlic bread, and use it in the morning for french toast! Hope you enjoy!

Ingredients:
1 1/2 cups warm water
2 tsp brown sugar
1 1/2 Tbl (2 pkts) active dry yeast
3 1/4 cups flour
2 tsp salt
melted butter (to brush bread while baking)

Directions:
Mix warm water, sugar, and yeast in a large mixing bowl
Let it sit for 5 minutes
When yeast has started to activate, gradually add the flour, and salt
With a mixer dough hook (Kitchen Aid), or a wooden spoon by hand, mix until the dough becomes nice and smooth
Knead for 5-8 minutes
Cut the dough in half and shape into 2 baguettes
Easiest way to do this is to roll out each half into a large rectangle and roll up lengthwise
Pinch the edges to seal and place on lightly greased baking sheet (or baking pad/Silpat) with the seam side down
Cover with a cotton towel and let rise for 30 minutes
Preheat oven to 450 degrees
Gently make a slash down the length of each baguette with a sharp knife
Bake bread for 15 minutes
Halfway through baking (7.5 minutes), brush with some melted butter

The Peanut Butter Chick Magnet Cookie

2010-09-13T09:14:00.000-07:00

This is a BLOW YOUR SOCKS OFF COOKIE! About eight years ago, I started a cookie business: THE COOKIE CHICKS. We named all our cookies "something" chick. We had one called The Chick Magnet. It was the favorite. I recently came up with this new one that I now call the ''Peanut Butter Chick Magnet''. It's like eating a candy bar. In the middle of a moist peanut butter cookie is a peanut butter cup. It is dipped in chocolate, doused with chopped PB cups and mini chocolate chips, then drizzled with white chocolate. AMAZING. You will think you have died and gone to heaven. It is a beautiful cookie! ENJOY!

Ingredients:
1/2 cup Crisco
3/4 cup peanut butter
3/4 cups brown sugar
3/4 cups white sugar
1 egg
3/4 tsp salt
3/4 tsp baking soda
1 1/2 cup flour
3 T milk
1 tsp vanilla
miniature peanut butter cups
mini chocolate chips
white chocolate

Directions:

Mix all but the last three ingredients together. Unwrap about 4 dozen mini peanut butter cups. Scoop about 2 T of dough, flatten, and place a PB cup in the center. Wrap dough around and shape into a ball. Place on cookie sheet. Bake at 350 for 8-10 minutes. Cool. Melt dipping chocolate. (I use Trader Joe's Milk Chocolate. It is the best!) Dip tops of cookies in chocolate and lay on wax paper. Chop up remaining PB cups. Sprinkle tops of cookies with the cups and mini chocolate chips. Allow to set. Drizzle with white chocolate. YUM!

Amazing Cracker Toffee

2010-09-12T18:03:00.000-07:00

Okay, this is my FAVORITE thing to make right now! I started making this SWEET-SALTY treat every Sunday and it never disappoints. I LOVE it because it takes a few ingredients and a snap just to whip up and tastes like you actually had to put some time and effort into it. It is supper YUMMY and ADDICTIVE. You can't just have one piece... I DARE you!

Ingredients:

1 sleeve of Saltine crackers

1 C butter

1 C brown sugar

1 C chocolate chips

Handful of chopped nuts (anything that you have on hand will do)

Directions:

1. Preheat oven to 350 degrees. Line cookie sheet with foil.

2. Lay crackers on cookie sheet in 6x6 rows.

3. In saucepan melt butter and brown sugar together over medium heat. Bring to boil and boil for 2 minutes. Pour over crackers.

4. Bake in oven for 5 minutes.

5. Pour chocolate chips over crackers and allow to sit for 2 minutes before spreading. Spread chocolate chips to cover crackers completely.

6. Sprinkle with chopped nuts and refrigerate at least 2 hours before breaking into pieces and serving.

The Best Alfredo Sauce

2010-08-05T07:45:00.000-07:00

I am lucky to have a wonderful father-in-law, Garen, who has such a passion for cooking! I secretly want to submit him to compete in next seasons' Master Chef...he could definitely give Gordon Ramsey a run for his money! :)
He was gracious enough to share this recipe with me months ago and Im not going to lie, I have been scared to make it myself ever since...There is just something about Alfredo Sauce that is intimidating to me. (Maybe it has something to do from when I was in my teens and spent two hours scraping scortched butter from the bottom of my mothers cookware while trying to make my first go at alfredo...yeah, not too fun!)

So when my husband requested me to add it to this weeks menu, I remembered how EASY and DELICIOUS it really is! I quickly ran to my recipe folders, pulled it out, and saw that my father in law mentioned the SECRET to making this PERFECT Alfredo...it read, "DO NOT BOIL, OR IT WILL SCORCH"! How I wish I had that advice years ago, lol!

We ate it for our Sunday dinner (I served it chicken fettuccine alfredo style, with warm homemade french bread and a green salad). I have never heard more OOOOO's and AAAAAAHHHH's in my life! My husband said it was one of the top best meals he has ever had and my little guys had Alfredo sauce covering their mouths for days! The leftovers tasted just as great! Definitely a hit and will be made more often...now that I know the secret!
This is one of those meals that is GOOD on the lips, but not too good on the hips...don't worry, you can work it off later! It is SOOOO worth it!!!

It makes a big batch... I would definitely divide it out and freeze (or plan on eating it over the next few days).
****Makes a great sauce for a chicken alfredo pizza, and tastes amazing dipped with warm french bread! Enjoy! And thanks again Pappi Staley for letting me share your recipe on this blog! :)

INGREDIENTS:

1 quart heavy whipping cream (Wal-mart's generic brand works the best)
2 cubes real butter
4 Tbl Olive Oil
1 tsp salt
1 SMALL jar of minced garlic
3 triangle blocks of parmesan cheese (Frigo brand)-freshly grated
1/4 cup flour mixed with 2 cups of water

DIRECTIONS:

Remember EVERYTHING must be done on medium heat or it will scorch!
Melt 2 cubes butter with olive oil and salt in a large pot
Once melted dump in as much garlic as you like to taste (usually about 1/2-3/4 of the small jar)
Blanche the garlic in the melted butter mixture
Pour in the 1 quart heavy whipping cream and heat to just short of boiling
Grate the parmesan cheese (if you haven't already) and dump in the pot
Stir with a wisk until completely melted
Add the water/flour mixture and stir until it is as thick as you want
*when you take it off the heat it will set some more
**you can make it as thick or as thin as you want by how much flour/water mixture you add

Honey Lime Chicken Enchiladas

2010-06-29T08:15:00.000-07:00

WOW! These babies are absolutely DELICIOUS! Plus they are so easy to whip together and smell so good baking in the oven. It does have a little kick (thanks to the chili powder), so if you are a "heat baby", you may want to reduce the amount of powder to your liking. I made them last night with sides of bean dip/chips, and Spanish rice. Lets just say we were all full after devouring this meal and will definitely be making these quite often! You can search for different variations of this recipe like I did, but in my opinion, these made the best!

Ingredients:
1 lb cooked, shredded chicken
Sauce:
1/3 cup honey
1/4 cup lime juice (fresh if possible)
1 Tb chili powder
1/2 tsp garlic powder (or 2 cloves minced garlic)
20 oz can green enchilada sauce
shredded cheese (half and half of mozzarella/cheddar, or Monterrey jack, whatever you have on hand)
flour tortillas (I used 16 and it made two pans)
fresh cilantro (optional)

Directions:
Mix sauce ingredients in bowl and add the chicken. Toss chicken in sauce and cover with plastic wrap and place in refrigerator to marinate for 30 minutes.
Lightly spray a large baking dish (or 9 by 13 and 8 by 8, like I did) and pour some green enchilada sauce to just cover the bottoms. Fill tortillas with desired amount of meat mixture and cheese. Roll up and place seam down in dish.
Pour remainder of sauce over all the enchiladas and sprinkle with more cheese.
Baked UNCOVERED at 350 degrees for 30 minutes until bubbly and cheese is melted. If desired, broil a couple minutes longer to make cheese crisp and brown. Top with cilantro if wanted. Enjoy!

Yummy Pizza Rolls

2010-06-15T08:21:00.000-07:00

I am a complete lover of pizza! We had it all the time growing up (probably because my dad was co-owner of Pistol Pete's Pizza and my mom was busy with 8 kids). So if there is a new spin-off of the favorite, I rush to try it out. This meal definitely did not dissapoint! It also was a dilemma-solver because the hubs and I weren't trying to prove our point of the perfect pizza toppings. We each could have our own! Plus it was a lot of fun to PREPARE and EAT. We gave it a definite "TWO THUMBS UP"...even the kiddos! :)

original receipe found here

Ingredients:

Homemade Pizza Dough (click on title for the recipe or use your own)
toppings: such as shredded mozarella cheese, diced vegetables, pepperoni, canadian bacon/pineapple, meatballs, etc.
Olive Oil or melted butter
Galric powder
Italian Seasonings

Directions:

Preheat oven to 400 degrees. Make pizza dough and roll out into a large rectangle. Cut into 12 pieces with a pizza cutter or sharp knife. Place a couple Tablespoons of the desired toppings into the center of each piece and stretch the dough around the toppings and seal the edges. After the edges are sealed completely, shape each piece the best you can to resemble a roll. Place seam down onto lightly greased baking dish. Brush each roll with butter or oil and sprinkle with garlic powder and italian seasonings. Bake for 25-30 minutes until lightly brown and serve with your favorite marinara or spaghetti sauce! Enjoy!!!

Peanut Butter Truffle Brownies

2010-06-07T17:54:00.000-07:00

Okay, these are SUPER rich brownies and I LOVE them! I got them from the Betty Crocker website and they TOTALLY will satisfy your chocolate peanut butter craving. The BEST part about them is that they are super EASY but taste like they actually took some EFFORT to make. They would be GREAT take-alongs to a barbeque, picnic or ANY future get together you have planned.

Ingredients:

Brownie Layer

1 box brownie mix (I always use whatever is cheapest)

Water, oil and eggs called for on the brownie mix

Peanut Butter Filling

1/2 C butter, softened

1/2 C creamy peanut butter

2 C powdered sugar

2 t milk

Top Layer

1 C chocolate chips (semisweet or milk)

1/4 C butter

Directions:

- Make and bake brownie mix according to package. Let cool completely. (I lined the pan with foil, then greased the bottom of the foil for easier cutting and less of a mess)

- Mix peanut butter filling ingredients in a medium bowl. Spread evenly over brownies.

- Microwave the top layer ingredients for 30-60 seconds, stir until smooth. Allow to cool a little (few minutes or so) then spread over filling layer.

-Refrigerate 30 minutes or longer.

Sweet Potato Enchiladas

2010-05-05T16:23:00.000-07:00

Happy Cinco de Mayo everyone!!!! It has been a LONG time since I last posted and I totally apologize. I am OBSESSED with sweet potatoes and was in search of a YUMMY enchilada recipe. I found this baby on allrecipes and totally LOVE it!!!! The sweet potatoes make these enchiladas, of course, sweet but the rest of the spices and cream cheese help make it SUPER rich and SAVORY. This is a GREAT alternative if you are going meatless... and if you are a vegetarian or vegan just leave out the cream cheese and cheese, or use a substitute. My husband even LOVED them which means these are a real WINNER! Oh, and by the way, this recipe makes more enchiladas than what it states so be ready for leftovers... YAY!!!!

Sweet Potato Enchiladas

Ingredients:

5 sweet potatoes

1 (8oz) pkg cream cheese

4 green onions, chopped

1 t chili powder

1 t ground cumin

1 t dried oregano

1/2 t salt

1/2 t ground black pepper

1/2 C vegetable oil for frying

12 corn tortillas

1 (19oz) can enchilada sauce

1 (8oz) pkg shredded Monterey Jack cheese

Directions:

- Bake sweet potatoes in preheated 350 degree oven for about an hour until done. Remove skin and discard.

- Place the sweet potatoes, cream cheese, green onions, chili powder, cumin, oregano, salt and pepper and mash until well mixed.

- Preheat oven to 350 degrees (or just keep the oven on after baking the potatoes) and grease a 9x13 baking dish.

- Heat oil in skillet over medium-low heat and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs and drain on paper towel.

- Place about 1/3 cup of sweet potato mixture down the center of each tortilla and roll up.

- Place filled tortillas seam side down in prepared baking dish.

- Pour enchilada sauce over the tortillas and sprinkle with cheese.

- Bake in oven for 20-30 minutes until the enchiladas are bubbly and the cheese is beginning to brown.

Chicken-Broccoli-Stuffing Bake

2010-03-17T07:22:00.000-07:00

About a year ago, I went to visit my sister Stephanie and her family. She was preparing this dish for a neighbor of hers who just had a baby! I had to get the recipe from her right then! It looked and smelled incredible! Since that time, I have made it for our family numerous times and I love how easy it is to prepare in advance. Perfect comfort meal!!! Enjoy!

Ingredients:

2-4 chicken breasts, cooked and shredded

1 bag (10 oz) of frozen broccoli florets, steamed and drained

1 can Cream of Chicken Soup

1/2 cup milk

1/4 cup mayonnaise

1 cup shredded cheddar cheese

1 tsp lemon juice

salt and pepper, to taste

1 box of chicken flavored stuffing

Directions:

Preheat oven to 350

Lightly grease the bottom of a 9 by 13 dish

In the bottom of dish, arrange the chicken and broccoli

In a saucepan over the stove, WARM (make sure not to burn) soup, milk, and mayo until mixed

Add cheese, lemon juice, salt and pepper and stir until cheese is melted

Pour over the chicken and broccoli and set aside

Prepare the stuffing according to directions and sprinkle over all

COVER dish with foil tightly and bake for 45 minutes

Remove the foil and bake additional 10-15 minutes

Yummy Breadsticks

2010-01-22T09:49:00.000-08:00

There is no better companion to a hearty bowl of soup or spaghetti and meatballs then BREADSTICKS! I wanted to try something new and after an online search I found these DELICOUS, QUICK, AND EASY babies! They make about 25 breadsticks and they all dissappeared VERY QUICKLY in our home last night! My three year old even asked if he could have more for breakfast this morning! The only adaptation I will make next time will be to add some extra melted butter to the top of the breadsticks before I sprinkle the herbs and cheese.

Ingredients:

1 1/2 cups warm water

1 Tbl yeast

2 Tbl sugar

3 1/2-4 cups flour

1/2 tsp salt

3-6 Tbls melted butter (for baking sheet)

Topping:

melted butter (optional)

garlic salt

basil, thyme, rosemary (any combination of the three, whatever you like)

paremsan cheese

Directions:

Mix warm water, yeast, sugar, flour, and salt in a bowl and knead for 3 minutes. (I used my Kitchen Aid and let my dough hook do all the kneading for me) Let the dough rest for 10 minutes. In the meantime, spread the melted butter onto baking sheet(s)...I used two sheets so each sheet had 3 Tbl melted butter spread on the bottom. On counter or bread board, roll out the dough into a rectangle about 1/4-1/2 inch thick and cut into strips with a pizza cutter. (I cut the dough in half and made 10-12 strips per half) Place each strip onto baking sheet about 1/2 inch apart and, if desired, spread some more melted butter onto each piece. Sprinkle with garlic salt, rosemary, thyme, and/or basil (whatever herbs you like) and sprinkle with parmesan cheese. Cover with lightly greased plastic wrap. Let rise for 30 minutes and bake in 375 degree preheated oven for 15-20 minutes until nicely golden. Enjoy!

Cheesy Potato Casserole

2009-12-29T07:36:00.000-08:00

On Sunday we decided to make a delicious ham dinner. I love ham dinners during Christmas time (especially the leftovers) and it gave me the perfect opportunity to experiment with side dishes. After searching through my numerous cookbooks, I came across a recipe given to me by a lady in our first married ward. It seemed very easy and our mouths were watering with each bite! I can't believe I waited this long to give it a try! The green onions made this dish extra yummy!

Ingredients:

1 large package of hash browns

2 cans cream of chicken soup

1 pint of sour cream

1 cube butter/margarine

1/4 cup chopped green onions (or 2 Tbsp onion flakes)

1 cup sharp cheddar cheese

2 Tbsp melted butter

1 cup crushed cornflakes

Directions:

On the stove mix soup, sour cream, and cube of butter. Heat and stir until well mixed. Add onions and cheese, stir until melted. In a 9 by 13 baking dish, layer the potatoes and soup mixture. Top with crushed cornflakes that have been mixed with the melted butter. Cover and store in refrigerator until ready to bake or bake immediately at 350 for 30 minutes.

The BEST and EASIEST Beef Stroganoff EVER

2009-12-13T15:35:00.000-08:00

I recently went on a recipe search online and came across this DELICIOUS MEAL!!! Never in my mind did I think it would taste better than I could have imagined! I LOVE making Sunday meals and because we don't get home from church until after lunchtime has passed, I like to make something that will be filling enough to make up for that lost mealtime. Crockpot meals really are my favorite ones to make on days like these. Once we got home, I finished the roux in the crockpot and had garlic bread, salad, and a veggie all prepared within the time it took to cook the noodles! Plus, this beef stroganoff got INCREDIBLE reviews from my hubby, and two boys! We all ate a TON and still had plenty leftover that also freezes very well for a later date! Enjoy! This recipe will go down as one of our favorites for sure!

Original recipe found HERE

INGREDIENTS:

2-3 pounds beef stew meat (I only had one pound and it was still plenty for my family)
1 tsp salt
couple dashes of pepper
1 onion diced
1/4 tsp garlic salt
1 Tbl worcestershire sauce
1 1/2 cups beef broth or stock
1 Tbl ketchup
5-6 Tbl apple juice
1/3 cup flour
4 oz sliced mushrooms (optional)
1/2 cup sour cream

DIRECTIONS:

Place meat in crockpot and add salt, pepper, and onion. In a bowl, mix garlic salt, worcestershire sauce, beef broth, and ketchup. Pour over the meat and cook on LOW for 7-8 hours or HIGH for 4-5 hours. (I cooked mine on LOW for about 5 hours and it was done in my crockpot). Make a simple roux in a separate bowl with the flour and apple juice. Wisk the roux into the crockpot and add the mushrooms. Turn on HIGH for about 15-30 minutes and then stir in the sour cream right before serving. Serve over pasta, rice, or baked potatoes. (I had egg noodles on hand and used those!)

Creamy Potato Soup

2009-11-10T17:58:00.001-08:00

There is just something about soup that tastes SO GOOD during the Fall. I got this recipe from a friend, who got it from a friend, who got it from...well you get the point. Im not sure where it was orignated from, but it is a very good soup! I was in the mood for something "comforting" last night for dinner, and thought I would give this a shot. It was very good! I added a couple dashes of red pepper flakes and garlic to mine but I'm sure it would taste good as it is too! I served it with a BLT-AG sandwich (Avacado and smoked Gouda cheese...MMM!) Enjoy!

Ingredients:

8 quartered potatoes (I like the skins on, but you can peel them)
2-4 carrots, chopped
2 celery stalks, diced
1 medium sized onion, diced
4 chicken bouillon cubes, or granules
1/2 cube butter
1 can evaporated milk (or regular milk if that is all you have)
1 can cream of mushroom or cream of chicken soup (whatever you have)
Parsley
1 cup sharp cheddar cheese
Salt and Pepper
Bacon bits

Directions:

Place potatoes, carrots, celery, onion, and chicken bouillon in a large soup pot and fill with water just enough to cover the potatoes. Boil for 30 minutes. Do NOT drain the water. Mash the potatoes a little bit to your liking. Add the butter, milk, and can of cream of mushroom/chicken soup and parsley. Stir together. You can simmer until you are ready to serve. When ready, add the cheese and salt and pepper to taste. Top with the crispy bacon bits.

Next time I make it, I am going to add some pureed calliflower and broccoli so my kids get some extra veggies!

Sweet N Sour Chicken (version 2)

2009-09-28T16:32:00.001-07:00

Here is another version of my all-time favorite "fake out" meal! This is one that my mother prefers and makes often. I love to make it in the mornings and leave it on the "warmer" until dinner time. It is also fairly EASY! Enjoy!

*My hubby prefers the pineapple tidbits instead of the chunks so you can make it to your liking!

I also use my pre-cooked, shredded chicken from the freezer to make it even easier to throw together.

Ingredients:

1 lb boneless cubed chicken

1 Tbl oil

1 cup green/red pepper strips

1/2 cup onion strips

1 Tbl corn starch

1/4 cup lite soy sauce (low sodium)

1 can (8 oz) chunk pineapple in juice

1 1/2 Tbl lemon juice

3 Tbl brown sugar

1/2 tsp ground ginger

1/2 tsp garlic powder

Directions:

Cook chicken in hot oil in large pan until well browned.

Add peppers/onions and cook 1-2 minutes

In a separate bowl wisk the cornstarch and soy sauce making sure that there are no lumps of starch. Add the pineapple and juice, lemon juice, brown sugar, ginger, and garlic powder.

Pour into pan with chicken and bring to a full boil.

Serve over hot cooked rice

Party Meatballs

2009-09-21T14:57:00.000-07:00

This is a great appetizer for any occasion! Each time I take them to a party or football watching get-together, I always leave with my crockpot empty! You can bet that I will serve these at the next Super Bowl Party! :) They make a great hit...and are EXTREMELY EASY! You can also make a meal by serving them over rice/noodles and pairing it with a salad and veggies. Enjoy!

Ingredients:

1 bag of frozen meatballs (if you use a Costco/Sam's Club bag, use 1/2 - 1/3)

8 oz. Russian salad dressing

15 oz. jellied cranberries

1 onion soup mix packet

8 oz. can crushed pineapple (optional)

Directions:

Place everything in the crockpot and cook on LOW for 4-5 hours or HIGH for 2-3 hours. Stir occasionally.

Big Papa's Fingerlickin' BBQ Sauce

2009-08-10T21:01:00.001-07:00

I am a HUGE FAN of anything drenched in BBQ sauce! It happens to be my favorite condiment and my hubby knows that whenever we go out to eat at a burger joint, he HAS to order me LOTS of sauce! So when my Father-in-Law made some ribs and asked me to taste-test his sauce, I JUMPED on the opportunity! IT WAS AMAZING!!! I seriously think he should try out for the Next Food Network Star...I know he could win with those DELICIOUS RIBS!!! He reluctantly shared the BBQ sauce recipe with me and I couldn't feel more priveleged to share it with you! We now have a full bottle of this stuff in our fridge AT ALL TIMES! Seriously. It is great on everything and SUPER EASY to prepare! My hubby came up with the name, and I printed off the label! Enjoy! :)

*Again, please forgive my blurry picture!

Ingredients:

2 cups bottled bbq sauce (whatever you already have)

1 tsp Creole Seasoning

1 cup brown sugar

1/4 cup A-1 Steaksauce

1 1/2 Tbl lemon juice

1 teaspoon liquid smoke (you can also try the Chipotle Liquid Smoke for more of a "kick")

Directions:

Place all ingredients into a saucepan

Wisk it all together over medium-low heat until all the sugar is dissolved and everything is combined well

To Die For Blueberry Muffins

2009-08-04T14:39:00.000-07:00

My friend Shannon submitted this recipe into our ward cookbook and the name is a PERFECT fit for these muffins! Seriously. My hubby LOVES blueberry muffins and when he tried these babies he was in HEAVEN. They are super MOIST and the crumb topping is AMAZING. I seriously could go on and on so you are just going to have to try these out for yourself and see.... I promise you will agree that these blueberry muffins REALLY are TO DIE FOR!!! Thanks Shannon for sharing our family's ABSOLUTE favorite blueberry muffin recipe EVER!

Ingredients:

1 1/2 C all-purpose flour (1/2 white & 1/2 wheat works fine)

3/4 C white sugar

1/2 t salt

2 t baking powder

1/3 C vegetable oil

1 egg

1/3 C milk

1 C fresh blueberries

Directions:

Preheat oven to 400 degrees.

Grease muffin cups or line with muffin liners.

Combine 1 1/2 C flour, 3/4 C sugar, salt and baking powder.

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.

Mix egg, oil and milk mixture with the flour mixture.

Fold in blueberries.

Fill muffin cups to the top and sprinkle with crumb topping.

Bake for 20-25 minutes or until done.

Crumb Topping:

Ingredients:

1/2 C white sugar

1/3 C all-purpose flour

1/4 C butter

1 1/2 t cinnamon

Directions:

To make topping mix together 1/2 C sugar, 1/3 C flour, 1/4 C butter and 1 1/2 t cinnamon.

Mix with fork and sprinkle over muffins before baking.

Sister Ballard's Famous Cinnamon Rolls

2009-07-29T06:55:00.000-07:00

Sister Ballard has ALWAYS been known throughout the ward for her famous cinnamon rolls. These were always the item EVERYONE would talk about and try to outbid one another at all of the ward auctions. Her recipe really makes the BEST cinnamon rolls... not too gooey, not too dry and perfectly sweet!

Roll Dough Ingredients:

1 T sugar

1-2 pkgs dry yeast or 1 T bulk yeast

2 T warm water

1/2 C margarine or butter

1/2 C sugar

2 large eggs

1 t salt

1 C very warm water

4 C flour

Directions:

Add sugar and yeast to water. Stir with plastic or wood spoon to dissolve yeast. Let stand.

Cream together margarine or butter, sugar, eggs and salt. Beat well.

Add 1 C very warm water to the yeast mixture.

Mix in 4 C of flour, beat in mixer and put in bowl. Cover to rise.

Let rise until doubled in bulk about 1-2 hours (this can be refrigerated, cover with a damp cloth until ready to use).

To make Cinnamon Rolls:

Heat oven to 400 degrees.

Roll out dough into an oblong shape.

Spread with butter and brown sugar, sprinkle with cinnamon and add raisins if desired.

Roll into a roll and slice about 1-1 1/2 inch slices.

Place in greased pan and allow to rise about 1/2 hour.

Bake 10-12 minutes or until brown.

Frost hot out of the oven.

Cream Cheese Frosting:

6 oz cream cheese, softened

1/3 C butter, softened

1 t vanilla

2-2 1/2 C powdered sugar

Blend all ingredients together with a mixer.

Pome-Granola-Vanana Parfait

2009-07-23T09:01:00.000-07:00

This has been one of my favorite breakfast meals the last couple weeks. My sister Christie has been in town and we got talking about our favorite things from Trader Joe's. One day I went to visit with her and she told me how yummy this meal was! Since then I have been hooked! I am not huge into eating breakfast, but do know just how important it is for your body. I try to make the most of what I intake and make sure that everything has a good amount of nutritional value! All of the ingredients I got from Trader Joe's (my FAVORITE grocery store) and it all tastes DELICIOUS!!! My hubby, and two boys prefer this over cereal any day! This meal is packed with nutrients and gives my body its energy boost! It is easy to customize the parfait to your liking by just adding your favorite berries (fresh or frozen) and use what you have on hand. I like to make a couple of these to keep in my fridge for when I am craving a sweet snack! :) This is seriously SO GOOD!!! Enjoy! Sorry about the picture....I wasn't planning on sharing this until the very last minute!

Ingredients:

Vanana Yogurt (its a vanilla-banana blend)

Vanilla Almond Granola

Pomegranate Arils (you can find these packaged, all-ready-to-eat)

Directions:

Spoon some yogurt on the bottom of a serving dish

Sprinkle some granola over

Layer some more yogurt

Again, sprinkle more granola and top with some pomegranate arils

Jennifer's Hot Artichoke Dip

2009-07-14T19:47:00.000-07:00

This recipe is one that my sister Jen is known for in our family. She makes this on special occasions and it ALWAYS disappears fast! It is super EASY and takes only minutes just to whip up and pop in the oven. This definitely is packed full of fat and calories but is so worth it! Sorry I didn't get a better picture. I was so hungry and didn't have the patience to actually try to take a good enough picture for this post!

Ingredients:

1 (14oz) can artichoke hearts, drained and chopped

1 C mayo

1 C Parmesan cheese

1 clove garlic, minced

Directions:

Preheat oven to 350 degrees.

Combine all ingredients and pour into an 8x8 baking dish.

Bake for 20-25 minutes and serve warm with tortilla chips, toasted bread, pita bites, etc.

Yummy Wraps

2009-07-13T08:17:00.000-07:00

Below are some great ways to enjoy a healthy, light lunch! Thanks to my sisters Stephanie and Christie for sharing them with me! Stephanie's tastes delicious for picnics out by the pool and are so refreshing. Christie's is such a great and yummy way to get your protein and fruit, plus it has peanut butter on it...my favorite! Mmmmm! Enjoy!

*if you don't have a Trader Joes near you, you can just use your favorite tortilla, pita, or flat our bread, but I think that the Lavash Bread from Trader Joes is the BEST!

Stephanie's Sandwich Wrap

Ingredients:

Trader Joe's Lavash Bread
Cream Cheese and Chive Cream Cheese (I usually just snip some fresh chives in some Light Cream Cheese and mix)
Peppered Turkey
Provolone Cheese
Romaine Lettuce
Red Pepper, sliced
Oregano
Pepper

Directions:
Take a piece of Lavash Bread and lay out onto counter
Spread a little Cream Cheese and Chive mixture onto the bread
Lay on a piece of turkey, and cheese
Add a crisp slice of romaine lettuce, and a couple slices of red pepper
Sprinkle some oregano and pepper
Wrap up and slice in half
Serve with some fresh fruit or a fruit smoothie for a complete meal

Christie's Apple and Peanut Butter Granola Wrap
*picture coming soon

Ingredients:

Piece of Whole Wheat Lavash Bread from Trader Joe's
Peanut Butter, your favorite kind
Gala Apple, sliced and cored
Granola, homemade or your favorite kind
Honey, optional

Directions:
Spread a layer of peanut butter onto the lavash bread
Place some apple slices on top
Sprinkle Granola
Drizzle with a little bit of honey
Roll up and slice in half

Shredded Beef Chimichangas

2009-07-08T17:22:00.000-07:00

If you are like me and try to come up with ways to change up the usual Sunday roast dinner or use any leftover shredded meat, this recipe is for you! It is super easy, and fun to dress up! I had extra Homemade Flour Tortillas in the freezer, and whipped up some Guacamole to top it off! These are sure to give you a Mexican fix! :)

Ingredients:

Shredded Beef (cooked and seasoned)

Homemade Flour Tortillas (or whatever you have on hand)

Extra Virgin Olive Oil

Red onion (diced)

Guacamole

Sour Cream (optional)

Olives (optional)

Homemade Red Enchilada Sauce, or your favorite store bought kind (try Old El Paso's, they are my favorite when I do not have time for homemade)

Cheddar Cheese, shredded

Directions:

Heat oil in frying pan over medium-high heat. Place a tortilla on the counter and put a little bit of meat in the middle. Add some cheese and fold up. [I like to fold mine by folding in the sides and taking the bottom (closest to me) and rolling it to the top.] Gently place in the hot oil and wait until the bottom is browned, but not burnt. Carefully flip it over and fry till browned on the bottom. Take the chimichanga out of the oil and place on some napkins or paper towel to drain any excess oil. To assemble the toppings, pour some enchilada sauce over the tortilla, sprinkle some cheese, add some red onions and olives, and give a dollop of guacamole, and sour cream.

Original German Pancakes

2009-07-06T06:35:00.000-07:00

This is a recipe that my hubby grew up on and today is a staple in our own home. It is super SIMPLE and takes just seconds to whip up! We actually make it at least once a week, usually Sunday mornings, and I LOVE it because I don't have to stand over a hot griddle making individual pancakes for everyone.

Ingredients:

1/2 cube butter (1/4 C)

6 eggs

1 C flour

1 C milk

Directions:

Preheat oven to 425 degrees.

Lightly spray a 9x13 dish with cooking spray.

Place butter in dish and place in oven to melt while oven is preheating.

In the meantime, whip rest of the ingredients up in a bowl.

Once oven is preheated, take dish out and pour egg mixture over melted butter.

Bake for 25 minutes or until sides are puffed up and browned.

Cut into squares and serve with additional butter, syrup and powdered sugar.

All American Flag Cake

2009-07-03T06:49:00.000-07:00

This cake recipe is super LIGHT, EASY and REFRESHING. I love it because it is so SIMPLE to make and you can totally let your kids get involved with the decorating. Sorry my picture shows only half of the cake! My friend's birthday is actually on the 4th, and since our family is so small, I decided to make two square cakes, one for her and one for us, instead of one 9X13.

Ingredients:

1 box white cake mix

1 (8oz) container of frozen whipped topping (Cool Whip), thawed

Blueberries

Strawberries, cut in half

Directions:

Preheat oven to 350 degrees.

Mix the cake mix according to package directions.

Pour in greased 9x13 pan.

Bake for 27-30 minutes, or until toothpick comes out clean.

Allow to cool completely before decorating.

Decorate by spreading with whipped topping and making the stars portion with the blueberries and the stripes with the strawberries.... Have a HAPPY 4th!!!!

Stuffed Shells

2009-06-29T11:25:00.000-07:00

My mother made these for us growing up and I completely forgot how GOOD they really are until I whipped them up last week. We are trying to have at least one MEATLESS night a week and this was surely one that DID NOT DISSAPOINT! They seemed to just MELT IN OUR MOUTHS! Magic!!!

*If you have not noticed by now, I am by no means a great photographer. I finally came to the conclusion that I am in need of a better camera (preferably one that was not bought by my hubby while on his foreign mission, because local repair stores do not carry the parts). Please do not let my bad camera skills fool you. I promise that all recipes I post are DELICIOUS! :)

Ingredients:

18 jumbo pasta shells, uncooked
1 package frozen chopped spinach
1 container ricotta cheese (15 oz)
2 cups Italian blend cheese, shredded
1/4 cup milk OR 3/4 cup half and half, divided
1/4 cup Parmesan cheese, shredded
1 garlic clove (pressed or minced)
1/2 tsp basil leaves
1/2 tsp oregano
dash of salt
1/2 tsp pepper
Homemade Spaghetti Sauce OR 1 Jar spaghetti sauce (26 oz)

Directions:

Thaw, drain, and sqeeze-dry the spinach and place in large mixing bowl. Cook pasta shells accoriding to the package directions and drain well. While the pasta is cooking add the ricotta cheese to the spinach in the bowl. Add only 1 1/2 cups of the Italian cheese blend and the 1/4 cup milk OR 1/4 cup half and half. Fold in the Paremsan cheese and add the garlic and seasonings. Mix well and set aside. In another bowl, wisk the spaghetti sauce and remaining 1/2 cup half and half. Save 1 cup of sauce for later and spread the remaining sauce into a large baking dish. Fill each cooked shell with some of the spinach-cheese mixture and place into baking dish. Top each shell evenly with the reserved sauce and cover. Bake at 350 for 40 minutes. Take off the cover and sprinkle with the remaining 1/2 cup Italian cheese blend. Bake again for 5-10 minutes and remove from oven. Let stand for 10 minutes before serving. Enjoy!

Roasted Potatoes

2009-06-25T06:31:00.000-07:00

This is my FAVORITE way to make potatoes lately! The onion soup mix adds so much FLAVOR and color to the potatoes. This recipe is really super EASY but tastes like it was much harder to prepare because of the YUMMY flavor!

Ingredients:

2-3lbs potatoes (I like using red)

1/3 C oil

1 envelope of dry onion soup mix

Fresh parsley, chopped (optional)

Directions:

Preheat oven to 450 degrees.

Wash and cut the potatoes into chunks.

Place potatoes in a zip lock bag.

Add the oil and soup mix.

Close the bag and mix until potatoes are fully coated in mixture.

Place on lightly greased pan (either 9x13 or jelly roll).

Bake in oven for 40 minutes, stirring occasionally.

Remove from pan and top with fresh parsley.

Garlic Bread on the Grill

2009-06-22T06:24:00.000-07:00

This is my ABSOLUTE favorite way to make garlic bread! My hubby even claims that it is the BEST garlic bread he has EVER had. I don't know what it is but EVERYTHING seems to taste so much better off the barbeque. Grilling the bread gives it more of a sweeter flavor. Anyways, this would make for a perfect accompaniment if you are ever grilling chicken, steaks, shish-kabobs, pizza or really anything on the barbeque.

Ingredients:

1 loaf of french bread

1/2 C buttered, softened

1/2 t garlic powder

Rosemary (fresh or dried)

Parsley (fresh or dried)

Directions:

Mix the butter, garlic powder and seasonings in a bowl.

Without cutting through the bottom, cut the french bread loaf into 1 inch slices.

Spread butter mixture on both sides of slices.

Wrap in foil and place on top shelf of grill.

Grill about 10-15 minutes.

Christie's Chicken Curry Casserole

2009-06-19T06:37:00.000-07:00

I am posting this recipe for my sister Christie. This is one of her FAVORITE casseroles and is super QUICK to make. Now, if you are a curry lover, use the whole amount the recipe calls for. But if you are like me and only like it sparingly, cut the amount in half or even one fourths of what is recommended. Pair this up with Mama Taylor's Homemade Rolls and the Yummy Salad, and you have a total COMFORT meal!

Ingredients:

1 C steamed/blanched broccoli, chopped

1 chicken breast, cooked and cubed (small)

1 1/2 C cooked rice

1/2 C mayo

1 T lemon juice

1 can cream of chicken soup

2 t curry powder

2 C shredded cheddar cheese, divided

Directions:

Preheat oven to 375 degrees.

Mix all ingredients, reserving 1 C cheese on the side, in a large bowl.

Pour into a lightly greased pie dish.

Top with the reserved 1 C cheese.

Bake for 30 minutes.

Let stand 5-10 minutes before serving.

Serve in pie wedges.

Twice Baked Potatoes

2009-06-17T08:41:00.000-07:00

I love mashed potatoes and enjoy jazzing them up a bit! Yesterday I made a roasted whole chicken (recipe will be coming soon) and served these as a side dish. Not only do they taste delish, they look quite tasty too! This picture is courtesy of Kraft Foods because I completely forgot to take a pic before we ate...we were starving! :)

Ingredients:

baking potatoes

butter

milk

garlic salt

pepper

sour cream

parmesan cheese (or whatever you have on hand)

Directions:

Clean the potatoes and bake in preheated oven (350 degrees) for an hour. (you want to bake them just until a knife can slide thru them...try not to overbake) Remove them from the oven and slice lengthwise. Carefully scoop out the inside of the potatoes leaving about 1/4 of an inch still intact to the skin. Place all the scoopings in a bowl and add some butter, milk, garlic salt, pepper, cheese, and a dallop of sour cream. I don't do measurements with these ingredients so just add what you think. If you like other things in your potatoes, add those too....whatever you like! Mix until all smooth with a hand mixer and carefully scoop back into the potato skins. At this point you can place them in the fridge covered, and wait until you are ready to serve. About 30 minutes before serving, place them in the oven at 350 for about 30-40 minutes, or until warmed and browned. This also works well with red potatoes.

Amish White Bread

2009-06-15T10:51:00.000-07:00

This recipe makes super DELICIOUS white bread. I found this recipe on the allrecipes website while visiting my in-laws who happen to live in Lancaster County, Pennsylvania. No, they are not Amish but they are basically next door neighbors! It's so neat to see the Amish lifestyle while driving alongside their horse and buggies and passing by all of the laundry lines filled with clothes waiting to dry.

This makes a sweeter dough and would be great to use as rolls or cinnamon rolls if you choose not to make loaves.

Ingredients:

2 C warm water

2/3 C white sugar

1 1/2 T active dry yeast

1 1/2 t salt

1/4 C vegetable oil

6 C flour

Directions:

In a large bowl, dissolve sugar in the warm water, then add the yeast. Allow yeast to activate and foam.

Add salt and oil into the yeast mixture. Add flour, one cup at a time, to the mixture.

Knead dough until smooth.

Spray another large bowl with cooking spray.

Place the dough in the oiled bowl and cover with cloth or plastic wrap.

Allow to rise until dough doubles.

Punch down dough and knead for a few minutes; divide in half.

Shape into loaves and place in two greased 9x5 loaf pans.

Cover with cloth and allow to rise until double.

Bake at 350 degrees for 30 minutes.

Lemon Zucchini Cupcakes

2009-06-11T05:54:00.000-07:00

I have been on a lemon kick lately and last weekend I decided to make these FABULOUS cupcakes! I found the recipe on Grouprecipes.com and absolutely love it. These are super SIMPLE and QUICK to make. Don't let the zucchini scare you at all! It actually takes the place of the oil and water you would typically add to any cake mix recipe and provides ALL of the moisture and even a bit of color.

Now this is actually a cake recipe, but since I have a smaller family, I prefer to make cupcakes so I can freeze any leftovers. First, I place the leftover frosted cupcakes on a cookie sheet. Then I put them in the freezer for the next couple of hours. Once frozen, I place them all in a container or Ziploc bag. That way when we feel like something sweet, we just pull out a cupcake and allow it to sit out for about 15 minutes. It tastes just as FRESH and MOIST as it did the day you made it!

Lemon Zucchini Cupcakes

Ingredients:

1 box lemon cake mix

1 (4oz) pkg instant lemon pudding

4 eggs, slightly beaten

2 C zucchini, peeled and grated

1-2 t grated lemon zest (depending on your taste)

Directions:

Preheat oven to 325 degrees.

Mix all cake ingredients for about 3 minutes.

Pour into muffin cups.

Bake for 25-30 minutes (depending on oven), or until tops are light brown.

Remove cupcakes and allow to completely cool.

Once cooled, frost with Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting

Ingredients:

4 T butter, room temperature

4 oz cream cheese, softened

2 C powdered sugar (more or less)

1-2 t grated lemon zest (depending on taste)

1-2 t fresh lemon juice (depending on taste)

*A little milk

Directions:

Cream together butter and cream cheese.

Add powdered sugar, lemon zest and juice and mix well.

*Depending on your preference when it comes to the consistency of the frosting, you may want to add about 1-2 T of milk to the frosting.

Root Beer Cookies

2009-06-09T16:46:00.000-07:00

I love making a fun dessert for FHE's and when I saw these on my friend's blog, I knew I had to give them a try yesterday! I am a HUGE (and I mean H-U-G-E) fan of both root beer AND cookies and thought this would make a great combo! The cookies turned out SUPER SOFT AND MOIST! This recipe does make a ton of small cookies so be prepared to share some with neighbors or half the recipe. My husband claims that these are a cross between gingerbread and sugar cookies...you be the judge!

Ingredients:

2 cups brown sugar

2 sticks unsalted butter, softened

2 eggs

1/2 cup water

2 tsp. root beer concentrate

3 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

Directions:

Preheat oven to 400 degrees. In a large bowl, cream together brown sugar and butter. Add the eggs, water, and root beer concentrate and mix well. In a separate bowl, combine flour, baking soda, and salt. Stir dry ingredients into the large bowl with the sugar and eggs and mix well. The dough will be sticky though. Drop teaspoonfuls onto a greased cookie sheet and bake for 10-12 minutes making sure to not over bake. Frost with Root Beer Frosting, below. (My oven gets hotter than normal so I only baked mine for 9 minutes and they turned out perfectly cooked)

Root Beer Frosting

Ingredients:

2 cups powdered sugar

1/2 stick unsalted butter, softened

1/2 Tbls. root beer concentrate

1 Tbls hot water

Directions:

Combine all ingredients except water. Slowly add half the water and mix well. If needed, add the remaining half of the water. Frost on cooled cookies.

Homemade Flour Tortillas

2009-06-08T06:05:00.000-07:00

It seems that my cravings for food are becoming more and more specific now that I am further along in my pregnancy. Last week, I was REALLY craving fajitas with homemade tortillas and was finally able to fulfill my pregnancy need last night. This was my very first time actually making homemade tortillas and, like bread, I will NEVER go back to store bought. These are more FLAVORFUL, super SOFT and just melt in your mouth with every bite!

A full batch of these makes about 60 tortillas so I had to freeze most of mine. If you don't need or want to make as many, just half the recipe. I got this recipe from one of my mom's old ward cookbooks and I have to say that the lady who submitted it was known for her Mexican fare. Again, these are SUPER YUMMY and definitely well worth the effort!

Ingredients:

11 C regular flour

1 C shortening

2 T salt

2 T baking powder

5 C boiling water

1 C extra flour

Directions:

Mix first 4 ingredients. When all is mixed, add water gradually and knead until smooth.

Line cookie sheets with wax paper. Make small balls (all the same size); flatten with fist so they will take on a round shape.

Place on cookie sheet and cover with another piece of wax paper; then cover with cotton towel.

Let cool 2-3 hours, dough has to be cold (do not refrigerate though).

Pat well into extra flour and start rolling from center of dough.

Roll up and down evenly; do not over press.

The first few times all you are trying to do is shape the tortilla, when tortilla is the size start applying pressure. This dough is very pliable and easy to handle.

In hot skillet (medium-high), cook tortillas only for a few seconds on each side. (Do not use an electric skillet as it does not get hot enough.)

Place cooked tortillas on a cotton towel to cool, not touching each other.

After they are completely cool, you can stack and freeze them.

Yummy Salad

2009-06-03T09:03:00.000-07:00

I am not quite sure where this recipe originated from, but this salad is a MUST when my big family gathers together for a meal. It is VERY, VERY YUMMY and light! Even the youngsters love this dish and if you aren't fast, it tends to vanish very quickly! Enjoy!

Ingredients:

1 bag iceburg lettuce

1/2 bag baby spinach

1 small can of drained mandarin oranges (not pictured...I forgot to add those)

1/2 red onion sliced

1 cup craisins

1/4 cup sliced honey-glazed almonds

1 package sliced swiss cheese (cut into chunks)

1 bottle poppyseed dressing (our favorite is Brianna's)

Directions:

Add all the ingredients and toss together. Serve immediately. If you want to prepare this the day before, mix everything together minus the oranges and dressing. Right before serving, toss in the dressing and oranges.

Grandmother Taylor's Peanut Butter Cornflake Bars

2009-06-02T06:51:00.000-07:00

Whenever our Grandmother Taylor would come to visit us she would ALWAYS bring these super YUMMY treats! They didn't last long, and since our family was so BIG, I remember there only being enough for each of us to only have one. Now, her original recipe does not include the chocolate butterscotch topping, but I am the type of girl who ALWAYS likes a little chocolate with her peanut butter treats. Whichever way you decide to make these, you won't be disappointed!

Ingredients:

1/2 C corn syrup

1/2 C sugar

1 C peanut butter

2 C cornflakes

Directions:

Dissolve sugar and corn syrup in a saucepan and bring to BARELY a boil.

Remove from heat.

Stir in peanut butter and cornflakes.

Press into buttered 8x8 square pan.

Pour over Chocolate Butterscotch Topping.

Let cool completely and cut into bars.

Chocolate Butterscotch Topping

Ingredients:

1/2 C chocolate chips

1/2 C butterscotch chips

Directions:

Place in microwave safe bowl and melt together in microwave.

Pour over Peanut Butter Cornflake Bars.

Layered Chicken and Black Bean Enchiladas

2009-05-29T11:36:00.000-07:00

I received this recipe from an Enrichment class about 2 years ago and it has become one of our FAVORITES ever since! This is so EASY and only takes a few minutes to whip up once you have all of the ingredients. It is VERY versatile and you can totally add or substitute ingredients to your liking. I like adding extra enchilada sauce, 1 can of corn (drained) and often substitute 1 can of diced tomatoes w/green chile's (drained) if I don't have green chile's on hand. You can even leave out the chicken (if you forgot to cook it, just don't have any on hand or don't prefer meat) and make it vegetarian style by adding one can of corn.

Ingredients:

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can corn, drained (optional)

1 (4 oz) can diced green chile's

2 C chicken, cooked and cubed

1 (10 oz) can enchilada sauce (I ALWAYS add more though)

8 corn tortillas (I often use 12 and put an extra layer on top)

1 (8 oz) container sour cream

1 1/2 C Mexican cheese blend, shredded (or whatever you have on hand)

Directions:

Preheat oven to 375 degrees.

Lightly grease pan (11x7) with cooking spray.

In medium size bowl, combine black beans, corn, chicken and diced green chile's; set aside.

Place small amount of enchilada sauce in bottom of pan, just enough to coat.

Layer first 4 tortillas.

Add 1/2 of chicken mixture, 1/2 C cheese, 1/2 of the enchilada sauce and dollop, randomly, 1/2 of the sour cream.

Repeat the layers using the rest of the ingredients.

Cover and bake for 40 minutes.

Sprinkle with remaining 1/2 C cheese and bake, uncovered, for an additional 10-15 minutes.

In a medium size bowl

Tomato, Garlic, and Basil Chicken Burgers

2009-05-27T08:49:00.000-07:00

I LOVE BBQ meals! Last summer, Christie made these for us sisters at a little get together and I completely fell in love! They are super easy and fun to assemble, plus the marinated chicken is very tasty! This is a GREAT ALTERNATIVE to the traditional beef patties! Enjoy!

Ingredients:

Chicken breast or tenderloin strips (boneless/skinless)

1 packet Tomato, Garlic, Basil Marinade Seasoning by McCormick (found in the Taco Seasoning section)

1/4 cup water

1/4 cup olive oil

2 Tablespoons balsamic vinegar

Red Onion slices

Green Pepper Slices

Lettuce

favorite condiments

Onion-style hamburger buns

Directions:

In a large plastic bag, combine the seasoning packet, water, oil, balsamic vinegar and chicken. Mix well and place in fridge to marinate.

When ready to serve, cook the chicken on the BBQ, or bake in the oven (covered) at 400 until no longer pink and cooked through.

Toast buns and place sliced chicken onto each bun and top with your favorite condiments.

Banana Bread w/ Streusel Topping

2009-05-26T10:36:00.000-07:00

There is nothing better than a warm slice of homemade banana bread smothered with butter. This is one my FAVORITE recipes to use when I have any extra brown bananas on hand. I LOVE adding chocolate chips to the batter, but my husband prefers it just plain. The streusel topping adds an extra sweetness and makes the banana bread that much more SATISFYING when you have a real sweet tooth on hand!

Ingredients:

2 C flour

1 1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/2 t cinnamon

1/4 t nutmeg

2 eggs, beaten

1 C sugar

2 bananas, mashed

1/2 C oil

Streusel Topping

Directions:

Preheat oven to 350 degrees.

Grease bottom and sides of one 9X5 inch loaf pan.

In a large bowl, combine flour, baking powder and soda, salt, cinnamon and nutmeg.

Mix well and set aside.

In another bowl, combine sugar, eggs, bananas and oil.

Add banana mixture to the flour mixture and mix until lumpy.

Pour batter into pan and sprinkle with Streusel Topping.

Bake for about 60 minutes or until toothpick, inserted in center of loaf, comes out clean.

Streusel Topping

Ingredients:

3 T flour

1/4 C brown sugar

1/4 t cinnamon

2 T butter

Directions:

Combine first 3 ingredients in a medium size bowl.

Cut butter into mixture using a fork.

Mix until crumbly.

Chicken with a Twist

2009-05-21T07:06:00.000-07:00

Yesterday afternoon, when trying to figure out what to make for dinner, I realized I really needed to hit up the grocery store. Luckily we still had some basics in order for me to make this new twist on both chicken and mac n cheese. I found the recipe on CampbellsKitchen.com and it is SUPER EASY and took me less than 20 minutes to make. Since I am pregnant and have a harder time finding the energy to make dinner on a daily basis, I doubled the batch so we have enough leftovers for lunch and dinner for the next couple of days!

Ingredients:

1 can condensed Cheddar Cheese Soup (I only had Nacho Cheese on hand. It made it a little more spicy but still tasted yummy!)

1 C Picante Sauce

1/4 C milk

1/2 t garlic powder

1 can corn, drained

1 1/2 C cubed cooked chicken

4 C hot cooked rotini

Directions:

Mix all ingredients in a large skillet. Heat over medium heat until warm.

Not-So-Stuffed Porkchops

2009-05-19T09:01:00.000-07:00

This is my mother's recipe that I tend to make on Sundays. It is super easy and quick to prepare (taking all of maybe 10-15 minutes) and it cooks the whole 3 hours of Church! The slow cooking of the "chops" makes it extremely tender and juicy! Yum! I usually do not have the patience to actually pound out and stuff the porkchops so this way of preparing the meal is right up my alley! Enjoy!

Ingredients:

Pork loin chops, Bone-in (my favorite) or boneless
Garlic Salt
Pepper
Parsley
1 box Prepared Stuffing (or homemade)

Directions:

In a large frying pan, on meduim-high heat, brown each porkchop. On each side, sprinkle with the seasonings. You do not want to overcrowd the frying pan, so it may be easier to brown them one or two at a time. When all the chops are browned and seasoned, pile them all in the same frying pan, COVER with the lid, and place in the oven on the LOWEST heat (195-200 degrees) for 3 hours. Make sure that your pan/handle/lid are all oven safe. If you do not have an oven-safe pan, place the browned porkchops in a slowcooker/crockpot and cook on low for 3-5 hours. A half hour before you serve (or when you get home from Church), sprinkle the PREPARED stuffing on the bottom of a lightly greased 9 by 13 inch baking dish. Arrange the porkchops on top and bake at 325 for about 20 minutes. Serve with your favorite sauce or gravy!

*During the last baking time, I usually take the frying pan with all the juices and frying bits from the porkchops and make a gravy. That way, nothing goes to waste!

Baked Ziti

2009-05-18T06:19:00.000-07:00

This recipe makes the BEST baked ziti. This is yet another recipe given to me by my sister Stephanie when I first got married, and still is one of our FAVORITES. It makes a lot so it is a great dish to make for when you have dinner guests over. I love it because if you don't have any extra ground beef or turkey on hand, it tastes just as great without the meat. This recipe is definitely a keeper! (This is a picture of what the ziti looks like before it goes into the oven for baking.)

Ingredients:

1 (16 oz) pkg uncooked ziti

1 lb ground beef (I use ground turkey)

1 onion, chopped

2 (26 oz) jars spaghetti sauce (I like using homemade)

12 oz sliced provolone cheese

12 oz sliced mozzarella cheese (I use shredded)

1 1/2 C sour cream

1/2 C Parmesan cheese

1/4 C chopped fresh basil

Directions:

Preheat oven to 350 degrees and lightly grease (cooking spray) a 9x13 baking dish.

Cook pasta for 8-10 minutes, drain.

While pasta is cooking, brown meat and onion.

When brown, drain fat and add spaghetti sauce and simmer for 15 minutes.

Spread a little of the sauce on the bottom of the dish.

Layer 1/2 of the pasta, 1/2 of the provolone and mozzarella cheeses, 1/2 of the sauce and ALL of the sour cream.

Repeat with the rest of the pasta, provolone and mozzarella cheeses, sauce and top with all of the Parmesan cheese.

Sprinkle fresh basil on top.

Bake, uncovered, for 30-40 minutes.

Refreshing Lemonade

2009-05-14T16:02:00.000-07:00

For a short period during my teenage years, I worked for the infamous Hot Dog on a Stick. I loved sportin' the attractive hat (sigh) and especially loved getting to eat the food. There were many days that I spent "squishing" the lemonade in the large barrel while receiving some funny looks from bystanders, but the best part about being the "lemonade cooker" was that I HAD to test each batch! It was there that I grew to LOVE Lemonade...and I mean L-O-V-E! Now it is a must in our household to have fresh-squeezed lemonade in an ice-cold pitcher during the warmer months of the year! Although HDOS will NOT EVER release their "secret ingredient" (not even to the employees) which makes their version simply THE BEST, this recipe cuts it quite close! Enjoy!

Ingredients:

1 cup fresh-sqeezed lemon juice (takes about 6 lemons)

7 cups cold water

1 cup sugar

Directions:

Squeeze the fresh lemons (I like mine chilled in the fridge beforehand). Place in a large pitcher (at least 2 quart size). Add the water and sugar. Stir until all the sugar is dissolved and pour into glasses with ice.

Honey Baked Chicken

2009-05-12T15:04:00.000-07:00

This is a very SIMPLE and DELICIOUS way to jazz up chicken! It only uses 5 ingredients...total! I love to add these chicken pieces to my salads for lunch or pair them with yummy steamed veggies and rice for a great dinner meal.

Ingredients:

2-4 boneless chicken breasts or (6-8 tenderloins)

1/3 cup butter, melted

1/3 cup honey

2 Tbsp mustard

1/4 tsp salt

Directions:

Place chicken pieces in a shallow pan. Combine all remaining ingredients and pour over chicken. Bake for 1 hour at 350, basting every 15 minutes.

Chicken Bundles

2009-05-08T11:47:00.001-07:00

I just made these, since forever ago, just this past Sunday for dinner and I totally forgot how YUMMY these were! I actually was given a few different variations of this recipe, which I totally like because I am able to pick and choose the ingredients that I think make the TASTIEST bundles. Part of this recipe comes from one of my favorite Young Women's leader and the other half is from a recipe my sister Stephanie had given me when I was first married. Pair these up with a nice salad and some mashed potatoes and you will have a delicious COMFORT meal!

Bundles

Ingredients:

2 C cooked, shredded chicken

1 (8oz) pkg cream cheese, softened

1/2 C butter, softened

1/4 t salt

1/8 t pepper

2 T green onion, chopped

2 cans crescent rolls

1/2 C crushed corn flakes

3 T butter, melted

Directions:

Preheat oven to 325 degrees.

Mix cream cheese, 1/2 C butter, salt, pepper and green onions in a bowl.

Add chicken and mix well.

Roll out each individual crescent roll.

Place 2 T of chicken mixture on each crescent.

Roll up and seal.

Dip individual bundles in melted butter then in corn flakes.

Place on cookie sheet and bake for 25 minutes.

Can serve with gravy (optional).

Makes 16 bundles.

Gravy

Ingredients:

2 cans cream of chicken soup

1/2 C sour cream

chicken seasoning mix*

Directions:

Heat soup, sour cream and seasoning mix.

*If you don't have chicken seasoning mix, or even know what it is, just use some of your favorite seasonings to taste. I often use a little garlic salt along with some pepper.

Sweet Potato Waffles

2009-05-07T06:52:00.000-07:00

I LOVE sweet potatoes and find myself mixing them into just about ANYTHING... mac & cheese, spaghetti sauce, ect. I really think it is one of the GREATEST most FLAVORFUL vegetables out there and I love the fact that it is SWEET. When I found this recipe on recipezaar.com, I was SUPER excited! It seriously made the BEST waffles and reminded me, a lot, like pumpkin waffles. This recipe made probably about 6 full sized round waffles which meant I had some leftovers on hand, SCORE! I froze what was leftover and for my son's breakfast each morning, I put 2 sections in the microwave for about 30 seconds, then pop them right into the toaster. Who needs Eggos anymore when you have these sweet, delicious and nutritious waffles on hand?

Waffles

Ingredients:

1 C whole wheat flour

1 C white flour

4 t baking powder

1 t cinnamon

1/4 t clove

1/4 t nutmeg

2 eggs, separated

1 1/2 C milk

1 C sweet potato puree

3 T oil

1 T sugar

Directions:

Mix first 6 ingredients (dry ingredients) on bowl.

In a separate bowl, mix egg yolks, milk, sweet potato and oil (wet ingredients).

Pour wet ingredients over dry ingredients; stir until moistened.

Beat egg whites with mixer until soft peaks form; add sugar until stiff peaks form.

Fold egg white mixture into the rest of the batter.

Pour mixture into waffle maker and you are done!

(These waffles are super yummy topped off with buttermilk syrup!)

Buttermilk Syrup

Ingredients:

1 1/2 C white sugar

3/4 C buttermilk

1/2 C butter

2 T corn syrup

1 t baking soda

2 t vanilla

Directions:

Cook sugar, buttermilk, butter, corn syrup and baking soda.

Bring to boil and cook 7 minutes.

Remove from heat and stir in vanilla.

The Taco Ring

2009-05-06T11:15:00.000-07:00

The first time I tried this meal was at my friends Pampered Chef Party. It was so tasty and I ended up leaving that party with a couple of their cookbooks ordered to be delivered to my house. It was such an exciting day when I received my package, pulled out my newest cookbooks and supplies, and starting making this dish again all by myself. I definitely recommend that everyone has a couple of PC's cookebooks in their kitchen! I have tweaked the original recipe just a TEENEY-TINY bit (to fit to my liking), but bascially it just the same. It is so TASTY and EASY...plus it looks like a professional chef whipped it up! I made this for dinner again last night (with my little tweaks) and it was still a BIG HIT with my hubby and little men!

Ingredients:

1/2 - 3/4 pound ground turkey (or beef)

1/4 cup diced onion

1/4 cup diced green pepper

1 pkg taco seasoning

1 1/2 cup shredded sharp cheddar cheese

2 1/2 T water

2 packages crescent rolls

bell pepper

salsa

shredded romaine lettuce

chopped tomato

olives (optional)

extra cheese

sour cream

Directions:

Brown turkey/beef on stove. Add the chopped onion and green pepper and cook until veggies are softened. Drain any grease and add the taco seasoning, water, and cheese. Remove from heat and cover. On a round baking stone (or pan), place each crescent roll with the point hanging off the side of pan. Overlap each piece of dough to create a full circle. Scoop a 1/4 cup of the meat mixture onto each piece of dough. Take each point (that was hanging off) and bring up and over the filling and tuck under the wide ends of dough at the center of the circle. Bake at 375 for 20-25 minutes or until golden brown and dough is cooked through. Cut the top off the bell pepper off, and clean out the seeds. Pour your favorite salsa inside and place the entire pepper in the center of the ring. Take your cut up lettuce and spread around the middle. Top with chopped tomatos, olives, and more cheese (whatever your favorite taco toppings are). Serve with some sour cream.

Guacamole Dip

2009-05-05T14:57:00.000-07:00

Feliz Cinco de Mayo everyone! I wanted to post a yummy Mexican meal but, unfortunately, I planned poorly and am actually not making our little fiesta dinner until tonight. But, I do have my FAVORITE guacamole dip ready for you. I am posting two different recipes, the first one comes from the McCormick Guacamole seasoning packet and the other is one that I use whenever I don't have the packet on hand. They are both SUPER EASY and YUMMY!

1st Variation

Ingredients:

1 pkg McCormick Guacamole seasoning packet

2 avocados

1 T lime juice (can use lemon if lime is not available)

1 tomato, chopped

2 T red onion, chopped

Directions:

Peel and chop both avocados; place in bowl. If you like your guacamole to have more of a creamier consistency, mash avocados.

Add the seasoning packet and the rest of the ingredients; mix.

2nd Variation:

Ingredients:

2 avocados

1 T lime juice

2 T red onion, chopped

3-4 T salsa (more or less, depending on taste)

Directions:

Peel and chop both avocados; place in bowl.

Add rest of ingredients; mix.

Chicken Pasta Parmesan

2009-05-04T12:09:00.000-07:00

This recipe was given to me by a Relief Society sister in our first married ward! This woman is an amazing cook and I soon became a fan of all her recipes in the ward's cookbook! This meal in particular, is one that we make very often...especially when I am clueless about what to make for dinner and need something FAST, HEALTHY, AND EASY!

Ingredients:

2 Tbls vegetable oil

1/4 cup chopped onion

1 can cream of broccoli OR cream of chicken soup

3 Tbls milk

1 lb boneless, skinless chicken breasts (cut into cubes)

1 cup sliced fresh mushrooms (optional)

1 cup cooked broccoli flowerets

1/2 cup grated parmesan cheese

Hot cooked spaghetti

Directions:

In skillet over medium heat, add the oil and heat. Cook the chicken and onion until chicken is browned and the onion is tender (I like to add garlic salt and pepper to the chicken while it cooks). Stir in the soup and milk. Add mushrooms, cooked broccoli, and 1/2 cup of cheese. Reduce heat to low. Cover and cook 10 minutes, or until chicken is no longer pink. Stir occasionally. Serve over hot spaghetti and (if desired), sprinkle more cheese on top.

*You can also add 1/2 cup thinly sliced peppers (green/red) instead of the broccoli.

Barbeque Chicken Pizza on the Grill

2009-05-01T13:33:00.000-07:00

Okay, so after posting my favorite pizza dough recipe, I just HAVE to post my ABSOLUTE favorite pizza EVER! The first time we made this we were HOOKED and my husband claims that it even tastes better than California Pizza Kitchen's infamous BBQ Chicken Pizza. Anyways, it may seem a little more complicated, than just popping the pizza in the oven, but once you make it you will realize it is WORTH the extra effort!

Ingredients:

1 recipe for Homemade Pizza Dough

Cooked and shredded/chopped chicken breast (about 1 per pizza) lightly coated in barbeque sauce

Barbeque sauce (any brand will do.... but the better the sauce the better the pizza. We LOVE using Sweet Baby Ray's)

1 onion, thinly sliced and lightly sauteed

1 green pepper, thinly sliced and lightly sauteed

1 (12 oz) pkg sliced Provolone cheese

extra shredded cheese (mozzarella, cheddar... whatever you have on hand)

fresh parsley or cilantro, chopped (optional)

Directions:

Roll out pizza dough to desired size and thickness.

Place on pan and refrigerate until ready to grill.

Heat grill to about 350 degrees or medium heat.*

Place all topping ingredients on tray and bring all ingredients, including the uncooked pizza dough, out to the grill when ready.

Working quickly, first place the rolled out dough on the grill.**

Then spread desired amount of barbeque sauce directly on the dough.

Top with shredded chicken, sauteed onions and peppers, cheeses and parsley.

Close grill and turn heat down to between 220-250 degrees (cooking temp may vary depending on your grill).

Allow pizza to cook about 10 minutes before checking to see if you need to turn down or up the heat/gas.***

In order to determine whether pizza is done, check bottom of crust.

Pizza is usually ready within 15-20 minutes, depending on grill.

* Temperature may vary depending on individual grill.

** Dough may shrink a little once you take it off the pan. Try to stretch the dough out right before you place on the grill. After placing the dough on the grill use a spatula to try to straighten/stretch out to desired size. This is the hardest part of the whole process. Once you have the dough on the grill, everything else is a piece of cake!

*** Remember temps and times may vary depending on grill. If you think the heat is up too high, check your pizza sooner.

Homemade Pizza Dough

2009-04-30T17:10:00.000-07:00

We are DEFINITELY a family that KNOWS and LOVES pizza! Our dad ran and owned a pizza business and, actually, the first half of our sisters and brothers worked for him making pizzas and helping out with the business. Whenever my mom didn't feel up to, or was unable to make dinner (how can you blame her with 8 children to take of?), she would often call up and order between 4-5 pizzas to feed our large troop.

Pizza is still a FAVORITE of ours, no matter how many times we had it for dinner growing up. This is one of my favorite pizza dough recipes, and the great thing about it is that it makes enough dough for 2 pizzas. After making and allowing the dough to rise, I always cut the dough in half and freeze the second portion for later use. That way I ALWAYS have pizza dough on hand!

Ingredients:

1 1/2 C warm water

1 T brown sugar

4 1/2 t dry yeast

1 t salt

1/4 C vegetable oil (or canola)

4 1/2 C flour

Directions:

Mix the warm water with the brown sugar.

Add the yeast to the water mixture and allow to stand about 5 minutes to allow the yeast to activate.

Add the salt and oil; mix.

Add the flour and mix until dough is firm and tender.

Place in oiled bowl and allow dough to rise for 1-1 1/2 hours, or until it doubles in size.

Cut dough in half and roll out, using extra flour, into a circle.

Place on pizza pan and allow the dough to rise an extra 30 minutes.

*Preheat oven to 450 degrees.

**Place desired toppings on top and bake until crust is brown on the edges.

*My next recipe that I am going to be posting is Barbeque Chicken Pizza on the Grill. It is my favorite way to make pizza, and once you try baking your pizza on a grill, you will NEVER go back to using your oven when it comes to pizza making.

**Make sure you check out our family's favorite pizza toppings with my next post! I make it EVERY weekend for our little date night (once we put our little kiddo to bed of course!).

Strawberry Cream Pie

2009-04-29T09:26:00.000-07:00

If you happen to be a STRAWBERRY FANATIC (like me), this recipe is for you! It truly is an AMAZING and EASY spring/summer pie recipe! My sister Christie, a fellow Cooking Chick, shared this recipe with me when I first got married and I look forward to making it every year! Whenever this is served at a bbq with friends, I always get RAVING reviews! You have got to try it!

*I am posting this recipe in behalf of Christie

Ingredients:

1 Graham Cracker Crust

Cool Whip (1 regular tub)

1/2 pint of strawberries, cleaned and sliced

1 small (3 oz) pacakage of vanilla INSTANT pudding

1 cup sour cream

1/4 cup milk

Directions:

Mix 2 1/2 cups cool whip, pudding, sour cream, and milk in a bowl.

Spread a thin layer of the mixture on the crust and set the rest aside.

Fill up with the sliced strawberries.

Spread the remaining cream mixture (that was set aside) on the strawberries.

Top with desired amount of Cool Whip.

Chill for at least 3 hours (or let chill overnight).

Tangy Turkey Melts

2009-04-28T13:13:00.000-07:00

I absolutely LOVE sandwiches, and my brother's used to tease me, ALL of the time, after hearing me say that phrase often while growing up! This recipe gives a little twist on the traditional grilled cheese by adding turkey, tomato and a SUPER yummy TANGY sauce. This will definitely become one of your family's FAVORITE as it has with mine! Served with a side of soup or salad, this makes for a GREAT quick and EASY week night meal.

Ingredients:

3/4 C chopped red onion

1 T dried thyme

1/4 C mayonnaise

1/4 C honey mustard

6 T butter

8 slices of bread (just whatever you have on hand)

8 slices of tomato

8 slices of cheese (preferably Swiss or provolone)

1 lb sliced roasted turkey meat (or whatever amount you have on hand. I tend to use less in order to make my meat stretch!)

Directions:

Butter one side of each slice of bread.

In a small bowl, stir together the red onion, thyme, mayo and mustard.

Spread some of this mixture on the unbuttered side of each slice of bread.

Heat skillet or griddle over medium heat.

Place 4 slices of bread into the skillet, buttered side down.

On each slice, layer a couple slices of turkey, then a slice of tomato and top with a slice of cheese.

Place remaining slices of bread over the top, butter side up.

Cook, covered, on both sides until golden brown.

Navajo Fry Bread

2009-04-27T18:02:00.000-07:00

A couple of weeks ago I waited for about 30 minutes in line to get one of these babies at a fair! They are so simple and super yummy! You can also serve the fry dough in taco-form (like I did here), or you can sprinkle them with powedered sugar, smother them in butter and honey, or spread jam on top! Anyway you jazz these up, they will be a winner!

Fry Dough Ingredients:

2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
3 Tbl shortening
1/3 cup milk
2/3 to 3/4 cup warm water

Directions:

Mix all of the dry ingredients well and then add the water gradually. Use your hands to knead into a soft dough (but not sticky). Pinch off pieces of the dough and pat down to a 2 inch circle (about 1/4 inch thick). Fry them in some hot oil until brown, and turn only once. Drain on some paper towel and serve as you wish!

Pumpkin Cookies with Orange Frosting

2009-04-25T16:36:00.001-07:00

Why does anything pumpkin taste so GOOD? Last week my mom invited us all over for pumpkin pie. It was so DELICIOUS! It really got me in the mood for all those delicious pumpkin recipes. I decided to make these tasty treats for my family. They did not last too long. I hope you enjoy them too.

Cookies

Ingredients:

1 15 oz. can of pumpkin
1/2 cup canola oil
1 1/2 cup sugar
1 tsp. salt
1 tsp. vanilla
2 1/2 cup flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 egg

Directions:

Mix all together and drop onto cookie sheet or into mini muffin pan. Bake at 375 for 10-12 minutes. Cool.

Orange Frosting

Ingredients:

3 cups powdered sugar
1/2 cube butter
1/4 cup cream cheese
1/2- 3/4 cup orange juice

Directions:

Mix all together and frost cookies.

Taco Soup

2009-04-25T16:34:00.001-07:00

So, a couple of years ago, I decided to use more turkey than beef. Last night I made this chili using ground turkey. It was GREAT! I am sure every Mormon household has this recipe in it's book, but just in case, give it a try. It is also a QUICK meal, taking all of 20 minutes. (I do make huge batches of black beans and kidney beans and freeze them to avoid using so much canned items in this recipe.)

Ingredients:

1 lb. of ground turkey (I use the very lean stuff)
1 large can of petite diced tomatoes in it's juice
1 15 oz. can of tomato sauce
2 cups black beans
2 cups kidney beans
1 can water
1 pkg. taco seasonings
salt and pepper to taste

Directions:

Brown the turkey. (when it's lean there is nothing to drain)
Add rest of ingredients and simmer. Serve.

This works great in a crock pot and tastes even better after simmering all day!
Best served with shredded cheese, sour cream, shredded lettuce and oyster crackers or chips.
BON APPÉTIT!

Bapa's Secret Sauce

2009-04-24T07:05:00.000-07:00

When my grandpa, aka Bapa, was growing up he worked in a burger joint making and flipping burgers. When we would go over to my grandparents house for family barbeque's, he would often be the one manning the grill and putting his SPECIAL burgers together. He would ALWAYS tell us that the secret sauce is what made these burgers. His burgers always tasted so YUMMY and were a real treat to us growing up. Anyways, last weekend for my birthday, my hubby grilled up some burgers and I, in honor of Bapa, made his secret sauce to top them off with. Here's to you Bapa!

Ingredients:

1/2 C ketchup

3-4 T relish (depending on taste)

Directions:

Just mix!

*if you like fry sauce (who doesn't?), just add the same amount of mayo as the ketchup! Top burgers or use as dipping sauce. Yum!

Chicken and Wild Rice Casserole

2009-04-22T17:47:00.000-07:00

This is one of my favorite COMFORT dishes that my mother makes! It tastes DELICIOUS and is EXTREMELY EASY. It also makes for a great meal to take to someone in need. Just serve it with a pan of warm HERBED OATMEAL PARMESAN BREAD and some LEMON CHEESECAKE BARS and you have one HEARTY comfort meal!

Ingredients:

Cooked and shredded chicken, about 2 breasts

1 box of PREPARED Wild Rice (Uncle Ben's Original Recipe)

1 can of GOLDEN MUSHROOM soup (NOT "cream of mushroom")

Couple splashes of water

Chopped onion, about 1/4 cup

French-style green beans

Sharp Cheddar Cheese

Directions:

In an large bowl, combine the chicken, wild rice, and soup.

Add the water till the mixture is creamy, but not watery.

Stir in the onions and green beans and top with some cheese.

Bake at 375 for 20-30 minutes till nice and bubbly.

Blueberry Pancakes

2009-04-22T06:22:00.000-07:00

I am not much of a breakfast person, when it comes to the mornings, but I LOVE making breakfast foods for dinner. Two nights ago, I made these YUMMY puppies for dinner and they were SOOO good. Topped off with warm maple butter and you have a real TREAT!

Pancakes

Ingredients:

2 C milk

1 T lemon juice

1 egg

3 T melted butter

2 C flour

2 t baking powder

1/2 t baking soda

1/2 t salt

2 T sugar

blueberries (fresh or frozen)

extra butter to grease the griddle

Directions:

Heat griddle or pan.

Mix the first 2 ingredients and set aside.

Combine the egg and butter then mix into the milk mixture.

In a separate bowl, mix the rest of the ingredients (except for blueberries).

Add the wet milk mixture to the dry flour mixture and mix until lumpy.

Grease your griddle, really well, with butter.

Add the pancake mixture, about 1/4 C at a time, then top with desired amount of blueberries.

Cook until light brown and crisp on both sides.

Top with a dollop of butter and warm maple butter.

Warm Maple Butter

Ingredients:

1 C maple syrup (any brand works fine)

1/2 C butter

Directions:

Pour both ingredients in a saucepan and place on the stove.

Heat, over medium heat, until butter is completely melted.

Herbed Oatmeal Parmesan Bread

2009-04-20T18:28:00.001-07:00

A month ago I was visiting my mother and she had some of this yummy bread leftover from dinner! IT IS SO GOOD!!! I quickly got the recipe from her and made it yesterday for my little family! It literally made our mouths water! Even my two kiddos ate their portion and said "mmmm" with each bite! Oh, and the smell of the herb topping is amazing! Larry was VERY impressed with it and couldn't figure out how I made it look all "pull-apart-y"...haha! Suprisingly it was quite easy (even for a "bread-basher" like me)! Oh, and don't worry, there are no oatmeal chunks in it...the oatmeal is just in there for the added texture! :) Enjoy!

Ingredients:

2 cups water

1 cup rolled oats
3 tablespoons butter

3 3/4 to 4 3/4 cups white flour

1/4 cup sugar

2 teaspoons salt

2 pkg yeast

1 egg

Herb Topping:

1 Tablespoon grated parmesan cheese

1/2 teaspoon basil leaves

1/4 teaspoon oregano leaves

1/4 teaspoon garlic powder

couple dashes of rosemary

6 tablespoons butter, melted (I like 8 tablespoons or more)

Directions:

In a saucepan, bring water to a boil

Stir in the oatmeal and take off the heat

Stir in the 3 tablesoons butter and let cool till warm

In a large bowl, combine 1 1/2 cup flour, sugar, salt, yeast and blend well

Add the oatmeal mixture and egg

Blend at low speed until moistened

Beat on medium speen for about 3 minutes

By hand, stir in 1 3/4 to 2 1/2 cups flour to form a stiff dough

On a floured surface, knead in 1/2 to 3/4 cups flour until the dough is smooth and elastic (5 minutes)

Shape into a ball and cover it with a large bowl on the counter

Let it sit for 15 minutes

Remove the bowl covering and punch down the dough numerous times to get out all the air bubbles

Lighly grease a 9 by 13 pan (or two 9 inch cake pans) and press the dough into the pan

Using a very sharp knife, cut diagonal lines 1 1/2 inches apart cutting completely thru the dough (do not drag the dough while cutting though)

Repeat the cutting in the opposite direction to create a diamond pattern

Cover with lightly greased plastic wrap and a towel on top ****(see below)

Let rise for 45 minutes (or 20 minutes...see below) till double in size

Heat the oven to 375

Uncover the dough and redefine the cuts by cutting carefully through again

In a small bowl, combine Parmesan cheese, basil, oregano, and garlic powder

Spoon 4 tablespoons of the melted butter over the dough and bake for 15 minutes

Take it out and brush the remaining butter (or more if you like) over the bread

Sprinkle with the herb/cheese mixture and cook for 10-15 more minutes or until golden brown

****if you want to bake at a later time, let the dough stand at this point for 20 minutes and then remove the towel and place in the fridge for 2-24 hours. When ready to bake, remove from fridge, take off plastic wrap and let stand at room temperature for about 30 minutes. Bake as directed. *Because I have a smaller family, I made two 9 inch cake pans and baked one today and placed the other in the fridge to bake tomorrow.

Mama Taylor's Baked Beans with a Twist

2009-04-20T06:09:00.000-07:00

These baked beans are a staple when it comes to family get-together's and barbeque's at my mom's house. I love this recipe because it is super SIMPLE and VERSATILE. Mama Taylor's recipe just calls for the basics (beans, brown sugar, ketchup, mustard, green pepper and onion) which is great and ALWAYS tastes YUMMY. I like to add a few extra ingredients just for a little extra spice and excitement. Hope you enjoy!

Ingredients:

1 green pepper, chopped

1 onion, chopped

1 1/2 T butter

1 (53 oz) can pork and beans, undrained (remove the fat from top)

3/4 C brown sugar

1/4 C ketchup

2 T mustard

1/4 C barbeque sauce

1 T molasses

2 t chili powder

1 t salt

1 t pepper

Directions:

Melt butter in a pan then add the green pepper and onion.

Saute for a couple minutes just until tender.

Empty beans in a large bowl.

Add the green pepper and onions.

Then add the rest of the ingredients and mix well.

Place in a lightly greased (cooking spray) dish.

Bake at 325 degrees for about 1 hour.

Raspberry Cream Pie

2009-04-17T13:49:00.000-07:00

This pie is one of my FAVORITES to make during the warmer months! It is super YUMMY, REFRESHING and SWEET. If you are not a huge fan of raspberries, substitute strawberry gelatin and use fresh or frozen strawberries instead.

Ingredients:

Crust:

2 C crushed graham crackers (I like using the cinnamon sugar ones)

1/2 C butter, melted

1/4 C powdered sugar

Cream Filling:

1 (8 oz) pkg cream cheese, softened

1/2 C powdered sugar

1 t vanilla

1/2 pint whipping cream

1/4 C sugar

Topping:

1 1/4 C water

1 (6 oz) pkg raspberry gelatin

1/4 C sugar

1 T lemon juice

1 (10 oz) pkg frozen raspberries, undrained

Directions:

Mix together crust ingredients and press into a greased pie plate or an 8x11 pan.

Refrigerate until firm.

Next, beat cream cheese, 1/2 C powdered sugar and vanilla in a large bowl.

Whip whipping cream and 1/4 C sugar together in a separate bowl.

Fold whipped cream into the cream cheese mixture and spread over firm crust.

Place back in refrigerator.

Then bring 1 1/4 C water to a boil.

Combine the next 3 ingredients in a bowl.

Add the boiled water, mix, then the allow the mixture to cool in refrigerator for about 15 minutes.

Stir raspberries into gelatin mixture then pour on top of cream cheese mixture.

Best if refrigerated overnight so it has time to set.

Enchiladas

2009-04-15T18:09:00.000-07:00

Enchiladas were a family staple growing up, and I sometimes wish that I could eat them EVERYDAY! I still remember all the times my mother would tell me the story of how these were a favorite of my great-grandmothers while she would watch her fry the corn tortillas on the stove. There is just something about freshly made enchiladas that puts a smile on my face! Mmmm...! :)

These are SO VERSATILE and this is just the basic recipe that my mother taught me. They also make for a great meal to take to people for dinner.

Ingredients:

Corn Tortillas

Oil

Shredded beef, chicken, or ground beef (cooked with pepper and garlic salt...for the filling)

Onion, chopped

Green Pepper, chopped

Red Enchilada Sauce (homemade or canned)-my favorite is Old El Paso's medium

8 oz can Tomato Sauce and/or 14.5 oz can Cheddar Cheese Soup

Shredded Cheddar Cheese or mexican cheese

Directions:

Heat oil in a pan over medium-high heat

Fry the torillas one at a time in the oil. Once the tortilla starts to bubble, flip it over (about 8 seconds on each side)

Place the cooked tortillas on a plate separating each one with a napkin

In another pan, either cook or reheat the meat

Add the onions and peppers and cook for about 5 minutes or until veggies soften

To assemble take one tortilla and fill with a spoonful of the meat mixture (or if you want meatless, fill with cooked beans or just cheese). Sprinkle with a little cheese and roll up as tightly as possible. Place in a lightly greased pan and continue till you have made enough for the amount of people you are serving.

In a mixing bowl, pour in the Red Enchilada Sauce and tomato sauce and stir until combined. (If you want to have a more creamier sauce, add the Cheddar Cheese soup can. Pour it over the rolled up tortillas and top with more cheese, onions/peppers, olives. Bake at 350 until nice a bubbly.

*I usually make a double pan and freeze one for a later use.

*If you want to use up your remaining corn torillas, cut them up and fry in some oil for

homemade chips!

Can't Leave Alone Bars

2009-04-15T06:23:00.000-07:00

I first discovered this recipe when my husband and I were first married and made them pretty much every weekend during our first year of marriage. I am so grateful for Diana who introduced me to these through our work cookie exchange because they have become a family FAVORITE. These are super EASY, GOOEY and ADDICTIVE! They are great take alongs for any occasion, especially for potlucks and barbeques.

Ingredients:

1 pkg white cake mix (yellow works just as well if that is what you have)

2 eggs

1/3 C vegetable oil

1 (14 oz) can sweetened condensed milk

1 C semisweet chocolate chips

1/4 C butter

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine cake mix, eggs and oil.

Press 2/3 of mixture into a lightly greased (cooking spray) 9x13 pan; set aside.

In a microwave safe bowl, combine condensed milk, chocolate chips and butter.

Microwave, uncovered, for 45 seconds.

Stir and microwave for 45-60 seconds longer, or until chocolate chips and butter are melted.

Stir until smooth.

Pour over cake mixture in pan.

Sprinkle with remaining cake mixture over top.

Bake for 20-25 minutes, or until lightly browned.

Cool before serving.

Crockpot Chicken and Stuffing Casserole

2009-04-14T10:37:00.000-07:00

I made this for dinner last night and it was SO GOOD and EASY! The chicken was so tender! My kids ate seconds and I think that my hubby and I each ate like thirds or fourths! :) I served it alongside a fresh green salad and Mama Taylors Homemade Rolls! Hope you enjoy!
*the original recipe was found HERE

Please excuse my blurry picture.I don't know what's up with my camera :)

Ingredients:

1/2 cup flour
1/2 tsp salt
1 tsp pepper
1 tsp garlic salt
3-6 chicken breasts
1/4 cup butter
2 cans cream of mushroom soup
1 box of Stuffing, chicken flavor

Directions:

Combine the flour, salt, pepper in a large bag
Add the chicken
Melt butter in pan on medium heat and brown the chicken on both sides
Place the chicken in crockpot (make sure you spray the crockpot beforehand to prevent sticking) Pour the soup over chicken
Prepare stuffing according to directions, BUT DECREASE THE LIQUID BY HALF
Sprinkle the prepared stuffing ontop of soup and chicken
Cook on HIGH for 2-3 hours

Homemade Uncrustables

2009-04-13T11:03:00.000-07:00

I am beginning to learn that the more children you have, and the older they get, the busier you become. Everyday, lunch time seems to creep up on me, and ever since I have been making these babies, I am worry FREE when it comes to figuring out what to do for lunch with my little kiddo. Every Sunday evening I take any leftover homemade rolls and make PB&J's for that weeks lunch. I wrap each one, individually, with saran wrap. Then I put them on a cookie sheet and place them in the freezer. Once frozen, I then take them off the cookie sheet and place them in a plastic bag then back into the freezer they go! When lunch time comes around during the week, just pop one or two sandwiches out 20 minutes before meal time. This really SAVES me TIME and it is so GREAT not to have to worry about preparing another meal during the week. Oh, and by the way, they are also a HIT with my hubby! You could also put these in your kid's sack lunches and avoid the stressfulness of preparing sandwiches, every morning, before heading your little kiddos off to school.

*Just a tip: I love having these on hand while I am running my errands. If I am ever running late and it happens to be my son's lunch time, I just pull one of these out from my bag and am able to avoid spending any money. These really are a lifesaver!