Oh SO Delicioso!

Almond Poppyseed Bread

2012-01-31T15:58:00.000-08:00

I'm not one to eat breads, and I really don't seek out bread recipes to bake! But this bread came to me from a neighbor. My husband and I both LOVED it, loved it so much I asked her for her recipe....I couldn't wait more than a week to make it and share it with you.
I was a little worried about others liking it....but my sister came over and took one of my many loaves and they loved it too. Even my picky nephew and my niece ate a piece and asked for more!

Bread:

3 cups flour
1 1/2 Tbsp. baking powder
2 1/4 c. sugar
3 eggs
1 tsp. almond extract
1 tsp. salt
1 1/2 c. vegetable oil
2 Tbsp. poppy seeds
1 1/2 c. milk
1 1/2 tsp. vanilla

Glaze:

1 Tbsp. melted butter
1/2 tsp. vanilla
3/4 c. sugar
1/2 tsp. almond extract
1/4 c. orange juice

Mix bread ingredients. Bake at 350 degrees for 1 hour. Poke holes (see instructions below) in
bread and pour glaze on immediately after removing bread from oven.
Let cool. Enjoy! Yields: 2 loaves
*I baked mine in 5 small loaves and just watched them carefully after 40 minutes of baking.

you can use small toothpicks or make larger holes like with butter knives.
With tooth picks you need to pour slowly. Poke, pour glaze, poke again, pour a little more etc.

the Glaze doesn't show up very good in these pictures- but you can kind of see where the glaze soaked through on the bread....the bread almost looks mushy and not cooked where the glaze oozed down.

so good.

When the glaze is only divided between 2 large loaves there is a heavier layer. Here I spread it kind of thin amongst 5 loaves. I'd probably double the glaze next time- make sure there is plenty sugary crunch.

Potato Salad in January

2012-01-28T22:11:00.000-08:00

I know right? who makes potato salad in Jan? ME! We had a hawaiian friend who had a birthday, and for the birthday dinner I was to bring potato salad. I'm pretty sure hawaiians eat potato salad all year round? Every hawaiian restaurant I've been to serves potato and macaroni salad all the time.

I had some people asking for my recipe to my salad....and so I thought I would post it, even though it doesn't really seem like the season to.

One thing I learned from my mom, who always a makes stellar potato salad, is the simpler the better. Potato salad can become a hodge podge of spices and add ins- but it gets to be too much. Roll your eyes if you must- but I promise every time me or my mom make this we get asked for the recipe. promise.

Here is how I did it...
3 reg russet potatoes
4 red potatoes
(or just do 6 reg russet potatoes)
6 celery stalks (thinnly sliced)
4 green onions (cut)
about 1 cup mayo
1/4 cup honey mustard
1/4 cup yellow mustard
5-6 hard boiled eggs- cut up
(you may want to save one, sliced up nice for the top)
salt and pepper

Boil halfed (or quartered) potatoes in salted water.
{do you know you should always cook potatoes in salted water...just like your noodles}
Cook till fork tender.
Cut into bite size pieces.
*you can choose to peel them or not. I usually choose to not, because I like skins and the added texture. my mom always does. after you boil them a lot of the skin will peel off anyway when you cut into bite size pieces. I discard those pieces and just throw in the meat of the potatoes.

In a separate bowl mix the mayo and mustards, gentle stir in onions, eggs, and celery pour over potatoes and stir gently. add Salt and pepper to taste.

and last, nicely sliced egg on top and paprika..if so desired.

Chicken Pot Pie

2012-01-20T20:11:00.000-08:00

I have wanted to make one of these pies for a long time, but to be honest I'm not the biggest pot pie person. My husband, however, is. He really enjoys and good pot pie, and since I have a good pie crust recipe (and know I can pull it off) I decided to see if I could pull off the inside.

I looked up a bunch of other recipes and noticed a lot of them called for things like canned cream of chicken soup or a can of veg-all. Not what I'm going for. I want the creamy gravy inside. maybe even potatoes. SOOO I tried it, and I feel it was successful. Next time I might add a little more flava flava of some kind, like more bouillon?

I used THIS perfect pie crust recipe.
This recipe makes two pies...because the pie crust recipe makes 2 pies. PERFECT meal for when you are giving one away.

HERE is how it all went down.

1 rotisserie chicken. meat picked off and juices from bottom of pan dumped on top of chicken for flavor (very important)
1 cup butter
1 cup chopped onion
1 cup cut celery
1 cup cut carrots
1 cup cut red potatoes (cut pretty thin)
1 cup cut reg potatoes (cut pretty thin)
1/2 cup flour
1 cup frozen peas
2 cans chicken broth
1 cup (just use the broth can) of heavy cream
olive oil
salt
*garlic salt, celery salt and thyme would be nice.

in large sauce pan melt butter. Add onion, celery, carrots and potatoes, sprinkle with salt and seasonings*- cook till onions are translucent.
sprinkle flour over and stir. Cook over medium heat for a few minutes.
add chicken, broth, and peas.
let simmer for 10 minutes.
right before dishing into pie crust add cream.
Ladle into pie crust. and add top pie crust.

Bake at 425 for 30-35 minutes till crust is golden brown.

let sit for 10-15 minutes before serving. If you serve immediately the sauce will be very runny. let it stand and it will turn creamy :)

homemade tortilla chips

2012-01-12T19:33:00.000-08:00

on Sunday I found myself in a bit of a scramble....We had gotten home from our big christmasidaho trip late friday night. Saturday unpacked and cleaned and managed to go to costco for milk eggs and a few other essentials. Sydney's birthday was Sunday and she decided right then and there she wanted tacos for her dinner. We grabbed all we could for the meal and headed home.

The next day (Sunday, Sydney's birthday) we had the whole feast laid out but I had forgotten chips. how on earth are you suppose to eat salsa without chips. So I started scrounging the internet for tortilla chip recipes. After reading a few I figured out how I would make them...and made them.

They were SO yummy and really very simple I know I will make these more often on taco night.

They are really really addicting when they are fresh out of the oven. They would hold up perfect in soups- especially taco and tortilla. (we had picked up the costco tortilla soup with the coupon for an easy dinner and this were nice with it. kept the crunch in all the soupiness)

you need :

1 T veg oil

12 corn tortillas

sea salt or kosher salt

with a basting brush oil each side of a tortilla

Stack all 12 and cut like a pizza

you will need 2 cookie sheets.

lay out in a single layer

and sprinkle with salt

Place both cookie sheets in oven at 350 bake for 10 minutes

then switch cookie sheets shelves.

(top cookie sheet move to bottom rack and vis versa)

you may need longer time or less...you know how your oven cooks...

Cheesy Potato Fries

2012-01-05T07:51:00.000-08:00

We went to visit my in-laws one year {we scored some ridiculously cheap airplane tickets.}in Orlando and they took us to really good restaurant who had awesome potato fries for their appetizers. We came home and craved them and tried to make them like they make them. This recipe is easy to alter, and don't be afraid to. These measurements will just get you started.

4-6 Potatoes

1/4 cup olive oil

Sea Salt, Fresh ground pepper, your favorite seasoning salt

1 cup sour cream

1/2 cup ranch dressing

1/4 cup milk

1 cup (or as much as you like) Shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup real bacon bits

1/4 cup green onions

Cut potatoes into "steak french fries" size.

{I like them thicker...but that means it will also take a little longer to cook than skinny ones.}

PLace on foiled baking sheet and drizzle with olive oil and lightly toss with tongs. Sprinkle salts and pepper over the potatoes.

bake 400 for 40 minutes or until fork tender

in seperate bowl mix:about a cup of sour cream1/2 cup ranchsplash of milk.Wisk Together

Now that potatoes are done cooking layer:

3/4ths sour cream mixture on platter

hot fries

drizzle remaining 1/4th of cream mixtureSprinkle on Cheesetop with green onions and bacon bits

If Needed: Place under broiler for an extra minute to make the cheese nice and melted and gooey.

You can see the sour cream under the potatoes

I didn't have green onions :(

Other Seasoning suggestions instead of seasoning salts
A. Jonny's seasoning salt, garlic, onion, sea salt etc
B. Fresh herbs (or dried) thyme, seasoning salts, garlic salt, rosmary, basil
c. Lipton Onion Soup Mix
D. cumin, chili powder, garlic, peppers, onion -For a Southwest Flare
D. Curry and cumin for Eastern Flare
ok you get the point- season the potatoes how you would like it. Potatoes are pretty bland you can go crazy!

UPDATED: Chicken Bacon Pasta

2012-01-05T07:48:00.000-08:00

SO... I make this pasta all the time. Its REALLY good. but never take pictures. I asked a friend, who I knew was making it, to take a pic with her phone for me. I want to convince you to MAKE THIS! Its also a perfect company dish- because it makes a good amount.
but I also have frozen half in a foil dish and baked in oven till warmed through before. worked great.

I did change the recipe a little too- because- I don't make it like the recipe...I have in the past but felt it was kind of dry, and added some other items that make this dish like a favorite from a local restaurant.

Here is the link:Chicken Bacon Pasta

Beef Stroganoff

2011-12-29T11:51:00.000-08:00

This is my Grandma Doxey's Recipe for Beef Stroganoff. She makes it so great...like grandmas do. And like grandmas do, they tend to not have precise measurements...so I did my best to make precise measurements to help ya'll out. But if you think you need to add a little more of this or that...please do!

supplies:
nice steak or stew meat...maybe a 1 lb or 2.
(leftover beef roast or any kind of beef is PERFECT for this recipe too!)
olive oil
1 can beef consume
1 can beef broth
1 small/med onion
salt
1-2 Tbs flour
2 Tbs red wine vinegar (secret ingredient)
3/4-1 cup sour cream
one 16oz bag country pasta

start water boiling for noodles!

chop onions and cut up raw steak into bite size pieces.
Dust with flour and let sit for a few minutes.

*sometimes I let my meat cook in the crock pot. My pictures are of shredded beef- because I cooked it in the crock pot that day.

Heat up a couple of TBS of EVOO. Salt and brown the onions and beef. Just till the onions are translucent. Beef doesn't need to be cooked through.

*When cooking meat in crock pot just heat up flour and onion in evoo and add meat with broths

{its probably time to add the noodles to the water}

Add Beef Consume, broth, and red wine vinegar and let simmer while noodles are cooking.
Right before serving add sour cream.

Sometimes I mix the sauce with the noodles...other days I just add to the top.

When you shred the meat it tends to not be as "saucy" but when the meat is bit size pieces the stroganoff is more of a gravy.

banana buttermilk muffins

2011-12-29T11:23:00.000-08:00

This morning Jesse (my sis in law) started up a batch of buttermilk banana bread...we decided to make 2 batches and try out this recipe as muffins!!!

if it worked they'd be so awesome...more cinnamon sugar crunchy goodness per fluffy moist banana bread inch right?

Well- they worked.

We used the same buttermilk banana bread recipe from this blog
sprayed the muffins liners with pam and sprinkled with cinnamon/sugar

cook at 350 for 20-25 minutes.
makes about 24 muffins

MIX TOGETHER:
3 C. flour
1 1/2 C. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt

SET ASIDE

IN A SEPARATE BOWL, COMBINE:
3 eggs
3/4 C. butter
1 1/2 C. buttermilk (1 tbs lemon juice or vinegar and fill the rest of the 1 cup up with milk. sit for 5 min...I do 2 cups and only use 1 1/2 cups)
4 large mashed bananas

ADD DRY & WET INGREDIENTS. MIX WELL.

Can you see the light crunchy coating?

Tortilla Chip Chicken, with simple homemade cream of Chicken

2011-12-28T11:49:00.000-08:00

This is our families twist on Amy's Jo's Frito Chicken. We love Amy's recipe- but Nate likes the tortilla chips better, and I don't use cream of chicken {so I don't stock up on it} very often so sometimes I find myself wanting to cook a meal with cream of chicken in the ingredients list- on a whim- without cream of chicken in my cupboard.
So if that ever happens to you- here is a great substitute. I like it because it is really simple and 1 batch = 1 can. I've found a lot of homemade recipes for cream of chicken make a big batch and then your left trying to figure out proper proportions.

I have started making the cream of chicken substitute for most my stove top recipes that call for it. It's healthier- less sodium and natural. IF I make a casserole I tend to still use the can (why dirty another dish) and I don't use this recipe for just plain eating as soup.
{but I don't eat canned cream of chicken for just plain eating either.}

Tortilla Chip Chicken
Ingredients:
4 chicken breasts
1 can mexican stewed tomatoes
1 can diced green chilies
cream of chicken receipt below (or one cangrated cheese
rice of your choosing
Frito chips

Directions:
Dice and; saute the chicken. (its great to crock pot the chicken for the afternoon)

set aside.

In same pan, make cream of chicken substitute {recipe below}- Add tomatoes and ; chilies.
Let it all simmer while rice cooks.
Layer rice, tortilla chips, chicken sauce, and then top it with cheese.

Cream of Chicken substitute
picture from bunsinmyoven

Ingredients

1 tablespoon flour

3 tablespoons butter

1/2 cup chicken broth

1/2 cup milk

salt and pepper, to taste

Instructions,

Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste. Substitute this for one can of cream of chicken soup.

soft caramels

2011-12-21T15:41:00.000-08:00

Here is a secret about me: I do not love chocolate.
*gasp*

If I'm in the mood, I like it, and I will devour it...
But typically I choose chewy candy, caramels or salt snacks over chocolate.

in High School my best friend's family made the best caramels in the world. I loved going to her house and eating till my stomach hurt. I loved getting the "neighborhood gifts" from them and taking the stash to my room. I STILL love going home over christmas and hoping the Walkers gave us a neighborhood gift so I can eat their caramels.

They make reg, cinnamon and licorice caramels. all of them to die for.
I however- do not have enough time or energy to make ALL of them. (I have made them all) so I just make regular. but I will provide you with the recipe so you can. It's not the cooking that is hard- its the rolling. holy rolling. Maybe when I have a few hand (older kids) I will make them all and we will have family night watching a movie and rolling caramels.
perfect.

READ the TIPS below BEFORE you make the caramels....

candy thermometer
wax or parchment paper

1 can sweet condensed milk
2 C sugar
1 cup butter
1/2 tsp salt
1 1/2 cup white Karo Syrup

Cook and stir constantly. (CONSTANTLY) cook in heavy pan until it reaches 240 degrees.
Take off stove and add...
for licorice caramel: 3/4 t anise oil and 3/4 t black food coloring
for cinnamon caramel: 1t cinnamon oil 3/4 t red food coloring (make sure it is no taste)

pour into a 9x13 buttered pan. cool completely before cutting.

TIPS:
Make sure you stir caramels with either a wooden spoon or a spatula that can stand high temps. like papered chef.

Try not to splash on the sides because when you are stirring don't scrape the sides back in there, scrape only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will sugar it and be all crunchy instead of smooth when it is all done.

Put your candy thermometer into the candy after it has boiled for a bit and started to change colors don't drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don't take it out and put it back in unless you clean it.

Keep the heat on a med heat and if you start seeing little brown specks in your candy take it off the heat mediately and turn it down. that is the candy scorching.

(this is stirring before it has started to change color)

cooling in the pan

cut small squares. a little goes a long way.

Rolling the candy:
I have used both wax and parchment paper. either works. Wax paper is nice when you have the three different caramels because you see the caramels through the paper, whereas the parchment paper is white and caramels are only slightly visible.

I cut a bunch of 3-4 inch strips from the paper roll, then cut the strips into thirds.

Its a nice addition to treat plates for neighbors

Recipe Review....hot chocolate cupcakes

2011-12-17T16:31:00.000-08:00

So we all pin pin pin on pinterest these LOVELY pictures of food and recipes floating around the pinterest cyber space right? But what ones are actually good? Seriously folks- lots of blogs and recipes out there we need to sift through. right?
I tried a cupcake recipe this week that I pinned, and then a thousand other people pinned after me. What did I think?

the batter: simple to make. whipped up nice and easy.
The cooked batter- the cup cake- it was dense cake.{not saying this is a bad thing, just saying}
and I think I over cooked mine-even though I was watching it like a hawk.
I had a very happy boy who was very happy with the batter

the frosting...WAY to much butter. 3 sticks of unsalted butter!
and I like salted butter better.
If you have a buttercream recipe you love use that and just add 1tsp of peppermint extract.
otherwise- the recipe on the back of the powdered sugar bag is great too...
1 stick butter 4 cups powder sugar milk as needed.

overall, I really like them. Loved them? I will make them again. I think time will tell if I love this recipe.
you?

do you have any that are great from pinterest?

HOT CHOCOLATE CUPCAKES
from the Cakeblog

Hot chocolate Cupcakes with Peppermint Buttercream
(makes 20 cupcakes)

For the cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 eggs
1 packet Hot Chocolate mixed with 3/4 cup warm milk
3/4 cup vegetable oil
1 tsp vanilla extract

Preheat oven to 350 degrees and line muffin pans with cupcake liners.
In bowl of stand mixer combine dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add wet ingredients to dry ingredients: eggs, hot chocolate/milk mixture, vegetable oil and vanilla.
Beat on medium speed until well combined, scraping down sides of bowl as needed.
Fill cupcake liners 2/3 full with batter.
Bake for 16 minutes or until toothpick inserted in center comes out clean.
Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
Once cupcakes are completely cool frost with Peppermint Buttercream and garnish with Peppermint Bark.

For the icing:
3 sticks unsalted butter, softened
6 cups confectioner’s sugar
1/4 – 1/2 cup milk
1 1/2 tsp peppermint extract

In bowl of stand mixer beat butter until creamy.
Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
Add milk until you reach desired consistency.
Add peppermint extract and mix well.
Place icing in piping bag fitted with a large round tip and frost cupcakes.
Garnish cupcakes with Peppermint Bark and white nonpareils (optional).

Peppermint Bark:
12 oz Chocolate Bark
12 oz Vanilla Bark
20 mini candy canes, crushed
1/2 tsp peppermint extract

Line a baking sheet with wax paper.
Melt chocolate bark in microwave safe bowl for 1 minute. Continue to microwave at 15 second intervals until melted. Pour melted chocolate onto prepared baking sheet and spread evently with a spatula. Let chocolate harden for about 30 minutes.
Melt vanilla bark in microwave safe bowl for 1 minute. Continue to microwave at 15 second intervals until melted.
Add peppermint extract to melted vanilla and stir. Pour melted vanilla overtop of hardened chocolate and spread evenly with a spatula.
Sprinkle crushed candy canes ontop of candy bark.
Allow bark to harden for about 30 minutes before breaking into pieces. Garnish cupcakes

frosting cupcakes

2011-12-12T22:19:00.000-08:00

I saw this floating around on pinterest...and three clicks later I found the original post.

I love it, and wanted to know this info for myself, so I'm book marking it in my recipe ~~book~~ blog

for more information, movie and explanations- even cupcake recipes.....go here

(Left to Right) Large round tip, Open star (Wilton 1M), Closed star (Wilton 2D), French tip

a different kind of sheperd's pie.

2011-12-07T22:08:00.001-08:00

but alas, it is that time of the year where the sun goes to bed WAY to early, and therefore my pictures of food look way to orange (dispute my white balance manipulation...).

When I think of Shepards pie...I think leftover meat. or ground beef. cream of something. green beans. left over mashed potatoes.

THEN I had one of our contributor's 'Superhotsteph' shepard's pie, and was in love.
I loved the thyme. I loved the non-gloppy no cream of something.

I loved the cheese.

Last night I had nothing in my fridge. but I had potatoes. and meat. so I thought I would try to recreate her recipe.
I did a pretty dang good job.
Later I got the actual recipe...I didn't add the soy sauce, {which apparently is the secret ingredient} or the parsley {but I never add parsley...nothing against it. just lazy}and I added 2 carrots {it does look pretty carroty in the pictures} but the rest was pretty close.

1 Tbs salt
3 large potatoes, quartered
2 Tbs butter
½ tsp salt
¼ tsp pepper
¼ to 1/3 cup milk
1 Tbs olive oil
1 large onion, chopped
1 pound lean ground beef or turkey
1 large carrot, grated or chopped
1 Tbs chopped fresh parsley
½ clove garlic, finely chopped
½ tsp dried thyme
1 Tbs soy sauce

In a large saucepan, bring water to a boil; stir in salt. Add potatoes and boil gently for about 15 to 20 minutes or until they are soft. Drain off water and add butter and salt and pepper. Mash the potatoes, adding enough milk to make a smooth mixture. Set aside. (I usually make more potatoes that this)

Preheat oven the 375 degrees. In a large skillet, heat the oil over medium-high heat for 1 minute. Add the onion and stir-fry until tender. Stir in ground beef; then add carrot, parsley, garlic, and thyme. Cook until beef is thoroughly browned, stirring frequently. Drain off any excess oil. Add soy sauce and stir well. Taste, and add more salt and pepper if desired. Spread the meat mixture evenly in the bottom of a deep pie dish. Top with mashed potatoes. Bake in preheated oven for 20-30 minutes or until top is lightly browned.

who would win?: Fried vs Roasted Turkey?

2011-12-04T16:16:00.001-08:00

REMEMBER the rules? Who would win to you? doesn't matter what the reason- how genus or ridiculous.

WE did two turkeys because we are crazy.
Nate has ALWAYS wanted to fry a turkey, and this was his year. He bought the fryer and the oil and got a free turkey from work.
He decided to rub it with the recipe below (instead of inject) it the day before...and his turkey turned out so juicy so salty and prefect.

I really wanted the opportunity to roast my own turkey. I mean, how else were we going to get grandma's stuffing? which is a must for our traditional thanksgiving dinner.

I wanted to try brining it the night before, see if that helped with drying out...
So the day before, along side of nate, I made my turkey brine
Mine turned out great too. Tasted just like turkey tastes every Thanksgiving. I kind of thought that my brining it would not let it dry out so fast on the table? I thought it would taste a little different....but it didn't. It was delicious.

SO turkey vs turkey?

The texture of the fried was that of a chicken breast. It wasn't pull apart tender- instead it the tender juicy.
The texture of my turkey was traditional pull apart tender- but also dries out fast after sitting plated for a while. (thank goodness we have gravy)

For me? Who would win? Fried turkey vs roasted?
maybe roasted....cause I like the texture.
maybe fried...cause I like the salt.

Your reasons-- please tell.

Nate's Fried turkey. she's a beaut.

top piece....fried turkey.

bottom pieces....roasted turkey.

My brine recipe:

2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
3 bay leaves
5 pounds ice cubes

in a turkey oven bag place turkey, add brine- place in cooler and load ice around.

seal bag. close cooler. allow to sit overnight.

Grandma Conna's Turkey Stuffing

2011-12-01T08:47:00.001-08:00

Grandma Conna's Turkey Stuffing

{aka Grandma Doxey}

Bread: 2 loafs - let dry two days{...I always remember my mom breaking it up}

White onion-blend

Carrots 3 large chopped

Green pepper chopped

2 tsp sage

3/4 tsp salt

2-3 eggs whip well and add to1/2 cube of melted butter

Combine all ingredients and add some milk until the bread just holds together

Salt and butter the cavity of the ruddy, stuff well and cook in a 20-24 lb turkey at 325

Seriously folks, my house has the worst lighting....sorry for the bad blurry picture....

Grandma Harding's famous pie crust

2011-11-29T10:40:00.001-08:00

I LOVE my Grandma Harding's pies. I love her Cherry Pie. But I've never really had to make it- cause she has always made it. This year I pulled out the recipe and tried!!

It was so yummy. and surprisingly easy. I think I just expected something that good to be so hard. with that being said, I know I could use practice on these things.

Love thanksgiving and pie.

who doesn't?

4 cups of flour
1 1/3 cup shortening
1 tsp sugar
1 tsp salt
ICE COLD WATER
mix dry ingredients
cut shorting into dry ingred.

*use butter knives and criss cross them

slowly pour in ice cold water and mix till pull away from side. keep cutting till firm ball

divide into 4 balls and roll out. top dough circles thinner
fold into halves with transferring so no rip.

425 for 15 minutes
then lower heat to 375 for 45

tips-
roll out on generously floured surface
poke slits top crust
if fresh fruit or cream use fork and poke holes in bottom
bake 25 minutes 375-400 keep eye on it!!

sugar top crust before baking (my favorite)

sweet n sour meatballs

2011-11-22T20:42:00.001-08:00

i have this recipe from a friend back in our younger married years. before kids, when we ate more take out than home made meals. before responsibility :)

i was flipping through my old recipes and finally tried this one. we all loved it so much, I posted it. but I posted it a while ago. I'm just finally getting around to pictures.

makes about 30-40 appetizers with 3/4 cup sauce.

1 lb lean ground beef

1 cup soft bread crumbs

1 egg, slightly beaten

2 T minced onion

2 T milk

1 clove garlic

1/2 tsp salt

1/8 tsp pepper

1 cup heinz chili sauce

1 cup red currant or grape jelly

1/2 cup water

heinz chili Sauce is usually top shelf by ketchup

combine beef, bread crumbs, egg, onion, milk, garlic, salt and pepper to form bite size meatballs. brown meatballs in alittle oil and drain excess fat. (you can also bake meatballs in oven 350 for about 10-15 minutes)

you can also use your ice cream scooper to make larger uniform meatballs.

brown on all sides, but since you will be simmering in the sauce for 20 minutes they don't need to be cooked through yet. I let them cook for a little bit to try and get as much fat out as possible.

Combine chili sauce, jelly, and water pour over meatballs in the fry pan. Heat stirring occasionally until jelly is melted. Simmer for 10-15 minutes until sauce has thickened. Serve with rice, or as appetizer in chaffing dish or fondue pot.

sauce has simmered and thickened.

Carrot Cream Cheese Muffins

2011-11-17T19:56:00.000-08:00

Carrot? Cream Cheese? Can those even be used in the same sentence?! Yes they can, and I tell you they were meant to be together! Like two lost lovers, finally happening upon each other at the corner Starbucks. Which makes me think, if Starbucks sold these bebes, they would make a fortune. That good.

On with the recipe.

So make these muffily muffins, you need two things. Carrots. And Cream Cheese.

Okay okay, a few others too. Serious mode time.

Muffin Batter:

21/4 C All purpose flour

1/4 C brown sugar

1/2 C Sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

1 1/2 tsp cinnamon

2 eggs

3/4 C water

1/2 C vegetable oil

1 C freshly grated carrots

Filling

(yes thats right.. they are FILLED, ugh so good)

8 oz. cream cheese (another Ugh so good!)

1/3 C sugar

1 tsp Vanilla

To make Batter:

In bowl, sift together dry ingredients. In separate bowl whisk wet ingredients. Then add wet to dry and and mix. Fold in carrots.

To Make Filling:

With cream cheese at room temp. Use electric mixer to mix all ingredients til creamy.

To Assemble:

Now, this section is important! Take your muffin pan and spray with PAM. And then place a liner in your muffin cups and spray the inside of your muffin cups. Say What?

COOKING TIP:

Lets discuss this. If you make a muffins and put them right into the pan with out a liner they will cook just fine! But probably turn out a little flat. BUT if you throw in a liner then the batter has something to grab on to as it bakes allowing it to grow and blossom into a nice muffin top. (That's different then the thing hanging over our jeans) So liners are wonderful right?! Wonderful until you try to peel it off and half the bread comes off with it. The Solution is....! Spray the muffin liners out and in! Watch those muffin tops grow and peel liners with easy!

Now that you have your pan prepared, add a spoonful of batter to the bottom of the liner. Add in a dollop of the cream cheese filling to each. Then add the rest of the batter, spooning it on top covering the edges of the filling. It will look a little like this.

Then bake at 400 degree oven for 15-18 minutes. Let cool and keep refrigerated to store! AND try not to eat them all in one sitting... now that would create a muffin top!!

Recipe Adapted from King Arthur Flour: Cream Cheese Carrot Cake Muffins

Taco Soup

2011-11-08T16:45:00.000-08:00

TACO SOUP

16 oz. can chili beans
16 oz. kidney beans
16 oz. can black beans
8 oz. can tomato sauce
15 oz. can diced stewed tomatoes
16 oz. can whole corn
16 oz. creamed corn
pkg. taco seasoning
1 Tbsp. chili powder
1 lb. ground beef
1 onion, chopped
1 sm. can chopped green chilies

Do not drain any of the canned foods. Add all ingredients to a crock pot and add taco seasoning to the soup. Brown the ground beef in a pan with the chopped onion and add this combination to the crock pot. Simmer for at least a couple of hours. Serve warm and garnish with optional toppings: shredded cheese, sour cream, tortilla strips

This is perfect for a chilly day! And it is so good! And so easy! Enjoy!

BerryPretzelCreamCheese Dessert

2011-11-08T09:30:00.000-08:00

This recipes is another one that has been on the blog for years. No pictures, totally neglected....but such a good one I wanted to make it again and entice you to make it~
It's one that reminds me of family gathering. I have an aunt who makes this a lot and I always eat more than I should.

I think its SO good because it has it all...
a crunch salty buttery crust.
Creamy core
sweet berry topping.

it's original posting is here called Raspberry Dessert
but really, you can use any berry. I used a bag of frozen mixed berries.

2 1/2 cups crushed pretzels
1 1/2 cubes melted butter

place pretzels in a 9x13 pan pour over butter and mix,

press flat. Bake 400 for 10 minutes. Let cool completely before layering.

8 oz cream cheese
8 oz cool whip
1 cup sugar

mix till smooth and fluffy
when pretzels are cooled layer on top of them

6 oz raspberry jello
2 cup boiling water
about 12 oz frozen or fresh Berries (fresh is best, and sometimes frozen strawberries can give it a slimy texture....you know those frozen strawberries..)
1 small can of crushed pineapple (or 1 cup)

make jello with water, stir two minutes, add raspberries and whole can of pineapple WITH juice. pour on top of cream cheese mixture. Refrigerate for a few hours- till jello is set.

SOOOOO I couldn't take a pretty picture when I was serving it out.
AAAAAAAND Nate and Sydney did the Jello steps, and they did it wrong. the jello is NOT this thick in the actual dessert. BUT it did taste delicious regardless. phew. cause we had people over to eat it.

Pico II; and thoughts about tomatoes

2011-11-04T13:41:00.000-07:00

I really love pico. pure un-adulterated PICO. not no "pico with peppers and cumin and every other add in....thats SALSA. I want Pico pure. I love every component in it. tomatoes, cilantro, onion, lime and its fresh taste having me craving it like, about, uh, once a week. (maybe more maybe less)

When I make it I really care about the tomatoes. The only thing I make sure I get is good ripe tomatoes.

Some people say you can only use roma tomatoes for picos. Roma's have less juice to them. which is nice. but I don't feel like roams have a garden fresh taste to them. I hardly ever even find them ripe in the store. It seems like they are too quickly produced for the masses. They are cheap but not tasty. {most of the time}

I mean if I'm making a TON of salsa or pico I half it. I'll get some of the cheap tomatoes and some of the nice, red, tender-lovin tomatoes. but when its for my meal I'd rather get 2 nice red tomatoes, or a little plastic tub of the ripe cherry tomatoes than 5 hardly red tomatoes. All for the same price.

It makes a different with kids, at least with my kids. When I make good salsa they eat it and eat it all. when I make "eh salsa" they eat it "eh?" I say give them rich in color, full of flavor veggies....

With that being said- I'm NOT saying you have to buy organic to get the rich flavorful veggies. get to know your veggies, seasons and stores. For instance, with "out of season" tomatoes I usually buy mine at costco. (or in the clear plastic holders at grocery store) Costco has such good campari tomatoes.

good price and stay in my fridge for over a week just fine.

I love using the Campari for a quick pico.

For lunch the other day I made one of my favorite versions of pico. {a milder version of the real pico.} melted cheese on flour tortillas and spooned out some sour cream.

8 Campari tomatoes

2 green-3 green onions (this is why its more mild.... mild onions)

handful of cilantro

1 Tbs lime juice

1t (give or take) Sea Salt

Creamy White Chili

2011-10-29T12:51:00.000-07:00

picture courtesy google images.

This recipe has been on the blog for a few years. Its become one of our family's favorite.

chili cook-off and cool weather are in the air. .....this dinner is a winner.

Ingredients:

3 large boneless/skinless chicken breats cut into bite size pieces
1 medium onion diced
1 spoonful of mince garlic and some juice

2 15.5 oz cans great northern white beans rinsed and drained
1 can (14.5 oz) chicken broth
2 (4oz) cans chopped green chilies

Seasonings:

1 tsp ground cumin
1 tsp Johnny's Garlic Spread (or just salt)

1 tsp dried oregano leaves
a few twists of pepper grinder (or 1/2 tsp)

Creamy goodness:

1 cup sour cream
1/2 cup whipping cream

Directions:

Crock pot chicken for the afternoon, or cook then In a Large sauce pan saute chicken, onion, and garlic until chick has a few brown side and no pink. Add beans, broth, chilies, and seasonings. Bring to a boil then reduce heat and let simmer about 20 mins uncovered. Remove from heat and stir in sour cream and cream. Serve immediately.

I tell you 2 time! baked potatoes

2011-10-27T09:59:00.001-07:00

When Sydney was learning to talk, in the midst of a very frustrating conversation to Newt, she said- "I tell you one time, I tell you two times!"

That phrase is makes a common appearance in our house now.

I'll admit baked potatoes can kind of be high maintenance... but I like them for these following reasons

1. they are easy, (even though they take a while) and very hard to screw up

2. fancy enough for guests (and hard to screw up so you'll have confidence in your meal)

3. VERY yummy leftovers (so I always make extras. They don't get that funny aftertaste meat gets)

4 Large Potatoes

~1 cup of real bacon bits, or bacon

1 cup sour cream

1/2 cup milk

4 Tbs butter

1/2 tsp salt

1/2 tsp pepper

11/2 c shredded cheddar cheese

a few green onions sliced

Preheat oven to 400, bake potatoes for 1 hour or until done.

**I REALLY recommend rubbing your potatoes with a little olive oil and course sea salt...big ol chunks of salt on crispy potato skins after.

if your cooking bacon, do it now. crumble and set aside.

When potatoes are done allow to cool a little....if they cool all the way you will get a texture that is more like glue when mixing. While it will look funny it will still taste good.

slice in half lengthwise and scoop into large bowl. Save skins. (make sure you keep a small lining of the potato against the lining to the skins will still hold their shape.)

in the large bowl with potatoes whip milk and butter with mixer then stir in sour cream, salt and pepper. 1/2 cheese, and 1/2 the onions, and 1/2 the bacon. Mix until well blended and creamy. Spoon mixture into skins.

Top with remaining ingredients.

bake for another 15 minutes or until cheese on top is melted.

Awesome New Cooking Product!!

2011-10-23T14:31:00.001-07:00

My sister introduced me to this stuff and it is great for making some quick but yummy dinners. It comes in 5 different flavors: Original, Sante Fe Blend, Italian Cheese & Herb, Savory Garlic, and Tomato & Basil. Click here for a link to their site and tons of tips, uses, and recipes.

Doxey Caramel Popcorn

2011-10-22T20:20:00.000-07:00

I have such fond memories of my Grandma Doxey and popcorn. any kind of popcorn.
She has a stir crazy....a stir crazy popcorn maker from the olden days.The real deal. When we would travel down and see her we'd often end the night watching a movie or Jazz game each with wooden bowls full of fresh popped popcorn with real butter and salt. no microwave stuff.
Once in a while she would treat us with caramel popcorn.
I love both.
I used to make this caramel popcorn all the time. Had it memorized, but somewhere along the years of the life I forgot it.
upon request, she emailed it to me this week.
so we made it for movie night last night.

cut and paste from my email....
1 cup brown sugar

1 cup karo syrup

1 cube butter

cook to soft ball stage

add 1 can eagle brand milk {sweetened condensed milk}

makes a large bowl of popcorn

enjoy love ya.

"large bowl" of popcorn is about 3 bags (you can just do 2 if you want, it will be pretty dang sticky) or if you use a stir crazy...i love mine....a whole lid full.

in case you overlooked it...

2011-10-22T20:16:00.000-07:00

i was on a banana bread kick about 8 months ago.

maybe it was the pregnancy?

I tried a bunch of recipes from all recipes.com and none of them were quite perfect.

maybe it was my pan?

Then a friend made perfect banana bread for book club.

and Amy got the recipe and posted it. HERE!

I made some the other day and took pictures. pictures are so important are they not?

Go HERE for Buttermilk Banana Bread.

(i never use store bought buttermilk, just make it myself)

Winner Winner Chicken Dinner

2011-10-21T20:09:00.000-07:00

Random Picker Landed on........

ALICIA SEELY!!!
Congrats girly!!

Thanks again for all your support friends. We will do another one soon. We have some fun ideas...and Aubrey even wants to make a cute apron for a giveaway. Can I win that one?

LAST DAY!!

2011-10-21T09:04:00.000-07:00

TODAY is the LAST day to ENTER our SNAZZY GIVEAWAY.

remember the rules?
here they are.
If you have had problems leaving a comment here on the blog- just let me know over on Facebook :)

Ends at dinner time.
I'll post winner after dinner time.
{since it's a food blog we gotta focus everything around food eh?}
Thanks friends!!

Here is how to enter.

for one entry each.

*Follow us -> over there on sidebar

*like us on Facebook -> over there on sidebar

*post about us on Facebook!!

*post about us on your blog.

leave a comment and tell me what you did so I know how many to enter you for.

you can have up to four entries

who would win?

2011-10-21T09:00:00.000-07:00

In our early married years- Nate and his gym MTC co-workers would always play this game called...who would win. I don't think they thought of it as an actual game- like hey guys, lets sit down on this park bench and play who would win? No. They would just start going off...asking each other "who would win."
for instance. Who would win- basketball or football.
Then the recipient would answer with his opinion and why. no matter how valid or ridiculous his answer would be it didn't matter. It is who would win in his mind.
hillarious ridiculously answers were just as good as factual valid ones.

So. Today on who would win is....

HO-HO's VS Swiss Cake Rolls

See. Nate loves himself a good unhealthy, easily packed dessert with his lunch.
we find ourselves buying a box of swiss cake rolls, oatmeal cream pies and lately his favorite and the pecan swirls. :/

We found ourselves standing in front of the boxed calories wondering who would win? Ho's or Swiss.
so we picked them BOTH up and went home to do a study.

Here they are side by side for your viewing pleasure.

Ho-Ho's left, Swiss Cake Roll right

SO who would win?
Swiss Cake Rolls Hand's Down.

The Ho-Ho's are Dried out.
Ho's are flakey and messy. because they are so dried out.
Their chocolate isn't all smooth, its way more WAXY.
not much difference in the lard filled frosting. (can you tell I LOVE this thing. yes, that is sarcasm)
just the cake swirling around it.

Now that I told you who would win. you tell me who would win in you book.
ok? ok.
comment now.

Baked Cheesy Chicken Penne

2011-10-20T09:29:00.000-07:00

Image from ourbestbite.com

I made this a couple of weeks ago (freezer meal caught my eye and I love making freezer meals-Cook it once, eat it twice. Anyways, it was really yummy. Creamy and flavorful. I only had a little provolone so I used mostly mozzarella. It can be a little pricey to make, but I enjoyed it as much and a meal from Johnny's -so if you look at it that way it didn't cost much. I served it with a warm loaf of home baked bread (aka G'ma Rhodes frozen loaf) and some seasoned olive oil and fried garlic to dip. Feed the kids early, dim the lights and call it a date (well you do if town is an hour away.) Enjoy!

-This recipe is from Our Best Bites you can go to their post about it by clicking here.

Baked Cheesy Chicken Penne

slightly adapted from this recipe by Martha Stewart

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
1 1/2 cup freshly grated Parmesan (about 6 ounces)

*Note on Cheese:
Sometimes provolone cheese can be hard to find. I don’t always encourage the use of pre-shredded bagged cheeses (because ‘ve found they usually contain additives and therefore don’t melt or taste as good), but in this recipe I’ve used a *good* quality one, like Sargento, and it’s turned out great. Actually in this batch I used Sargento’s Provolone/Mozzarella mix. You’ll find that with packaged cheese mixes, provolone is often mixed with other white cheeses and that’s totally fine. Just try to find one that is mostly provolone, like a 50/50 mix. The other easy option is to go to the deli department where you can buy sliced cheese. Just ask for a 6 oz chunk and you can grate it yourself.

Directions

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.
In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.

GIVEAWAY!!

2011-10-12T09:24:00.000-07:00

We decided to do a giveaway!!
We want more followers for ONE reason- We love this blog, we love these (yours and our) recipes and seriously want to share them.

We have been re-working the blog to make it better. (still working on it!) More pictures, and better design. (Aubrey did the blog design) More recipes and ones you'll likely make. Or at least, recipes so good- that even if they sound "if-y" you should just trust us and make them.

This titian peeler is AWESOME. What? you already have a peeler? ya right. not like this one.
(I know I've talked about this guy before.)

You can google titan peeler and read the reviews.
Its sharp and fast. but yet- so easy to use my 5 year old peels the carrots.
Its the best zester....don't believe me? Read HERE
It has a life time warranty, which I like the security, because I hate when my kitchen gadgets break.
It's just great. amazing. and you would love it.
besides who doesn't want something free.
Go here to watch the video and read more.

So this isn't no pioneer woman kitchen aid giveaway. But there Also won't be 50,000 entrys to win this baby- you have a chance!!

This is what you will be getting...

Here is the peeler up close... its really awesome. have I said that yet?

Here is how to enter.

for one entry each.

*Follow us -> over there on sidebar

*like us on Facebook -> over there on sidebar

*post about us on Facebook!!

*post about us on your blog.

leave a comment and tell me what you did so I know how many to enter you for.

you can have up to four entries

Ill announce winner next Friday.

{almost} homemade chicken noodle soup

2011-10-11T19:41:00.000-07:00

When I'm talking homemade I'm talking boiling a whole chicken all day in veggies and herbs making your house smell like grandma's on thanksgiving and your mouth salivating every time you walk by the kitchen.

and when I'm saying not homemade- I do not mean the soup came from a can.....

alls I'm saying is its definitely homemade but not boiling a chicken all day.

I do think a trick to having a good bowl of almost homemade chicken noodle soup is the chicken and the noodles (or dumplings). Are you with me?

For good chicken buy a rotisserie chicken. My favorite, and favorite price- is Costco's. sure you can boil some breasts and cut those up- but your soup won't taste the same.

I take the chicken and pick it apart. Gather every scrap of meat off those bones.

!!save the juices at the bottom of the plastic rotisserie dish!!

In a large stock pot, on medium high heat add :

1 T EVOO, 1 chopped up onion and 2 minced garlic: cook and stir till onion is translucent

6 cans of chicken broth (I usually add like 4 and then 2 cans of water and bullion); AND the juice from the rotisserie chicken, (its really tasty therefore really important)

add the chicken you so very lovingly tore off its bones

5 cut carrots (give or take)

and 5 cut celery. (give or take)

if your in the mood- throw in a bay leaf.

Turn down the heat and let the concoction simmer together for as at least 20 minutes.(or more)

THEN add the SECRET INGREDIENT...

(I just found out about these and I'm so excited!!)

(these are really the whole reason I'm posting)

(I just want you to know about them)

(enough parenthesis?)

Grandma's noodles.

(am I the only one who didn't know about these babies?)

you can find them in the "frozen bread" section of the freezer section

They look and taste JUST like homemade noodles.

follow directions on the package.

De-thaw them for assigned time.

bring broth to boil and add thawed noodles to soup. boil for 6-9 minutes.

and I suggest making some homemade quick breadsticks.

Butternut Squash Soup and Sandwich

2011-10-09T22:30:00.000-07:00

Don't you just love how the air is starting to get nice and crisp outside?! Make's me want to put on a pair of cozy sweats and snuggle up to a good book after eating this dinner! Oh my. Do I have a treat for you! A healthy dinner that will warm your toes.

First on the agenda.This is my favorite butternut squash soup recipe. Why? Because it is simple and tasty tasty tasty! My good friend introduced my to this recipe over here. Perfect for dipping a grilled sandwich into it.. second on the agenda.

Butternut Squash Soup

1/4 cup Onion, chopped
1 T butter
3 cups Butternut Squash, peeled and cubed *
1 medium potato, peel and cubed
1 1/2 C chicken stock
1/4 tsp. salt
dash of pepper
1/4 C evaporated milk
*for a fast version use a 1lb bag of frozen butternut squash.

In a sauce pan saute onion in butter til soft. Add in squash and potato. Saute for another 2 mins. Add in stock, salt and pepper. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes or until veggies are tender. Remove from heat and cool slightly. Pour into blender and puree. Return to pan and stir in evaporated milk. Serve warmed.

Second..

As I mentioned earlier, this is the perfect soup for a soup and sandwich combo. So now it is time to get a little crazy with a sandwich! Have you ever just explored the bakery or deli sections of your grocery store? There are some fun meats and breads that will make you feel all fancy when you eat them. Well, I did atleast ;)

This week I choose the Three Cheese Semolina Loaf. It had a great aroma and I later found out that it had a kick to it! Who knew bread tasted good with some heat? Then skipped on over to the deli and grabbed some sun-dried tomato herbed turkey breast, thin sliced please. And oh my. oh my. FLAVOR! {if you are nervous..ask for a sample. no need to fear.}

Now that you have the back bone of your sandwich setup and little sandwich station for your family to build their own. Kids LOVE it. And picky hubbies.

I choose it all! Then brush your fancy piece of bread with some fancy e.v.o.o. and add a little flame to it.

On each side to melt the cheese and toast the bread.

Serve with your butternut squash soup. Feel all warm and tingly inside? It's the soup. or maybe the Bread with a kick. Or both. Yum.

A is for Apple

2011-10-04T10:53:00.000-07:00

Jack and I made these for his preschool. The week we hosted we were talking about the letter A.
I saw these off pinterest... rice crispy treats + red food dye + tootsie roll.

Chicken Spinach Pasta Salad

2011-09-21T12:28:00.000-07:00

This is a delicious main course salad. Fresh, healthy, filling. I failed to get pictures the last time I made it. I'll try to add those next time. Try this for dinner this week! AND credit goes to my sweet sister-in-law Natalie. Lots of thanks to her!!!

Chicken Spinach Pasta Salad

*Combine the following ingredients in a large bowl:

5 c. cubed chicken (3 breasts or 2 cans...I used 1 costco sized can)
7 oz. bow tie pasta cooked
2 c. grapes, halved
1 pkg. torn spinach
2 1/2 c. sliced celery
1 jar artichoke hearts, cut up
1/2 cucumber, sliced
3 gr. onions, sliced
1/2 c. frozen peas (just let them thaw in the salad)

Dressing (I doubled the recipe for us):

1/2 c. veg. oil
1/4 c. sugar
2T white wine vinegar
1 tsp. salt
1/2t. minced onion
1t. lemon juice
2T. parsley
*Chill and combine just before serving

Philly Cheesesteak

2011-09-16T09:12:00.000-07:00

picture courtesy google images..

The FIRST thing I ordered from the hospital, after having William, was their Philly Cheesesteak. I have no idea why it sounded so dang good, maybe it was the thought of eating peppers and onions without any heartburn! ahhh.

Since the delicious philly cheesesteak, which was by no means fancy. {But it sure hit the spot.}

I have craved philly cheesesteaks.

I've tried a couple of different recipes. I've tried different cooking methods. different breads. la dee da. I think I figured out a dang good way. and it goes really quick. so have everything handy.

To make 4 very large sandwiches you will need:

Bread of your choice. one night all I had is regular ol' sliced bread. so we toasted it. and it was great.

1lb of black angus rare roast beef. Found at your deli.

I like this better than the cooked roast beef, from your deli. BECAUSE, by the time you simmer the beef in the juices its over cooked. It's texture becomes rubbery, and color is not as pleasant.

one package of liption onion soup mix

4oz cream cheese

sliced swiss, or provolone cheese.

one green pepper thinly sliced

one onion thinly sliced

In a small sauce pan combine 2 cups of water and the soup mix.

When boiling add beef, and turn to low.

In a frying add the onions and peppers.

And a little salt and pepper.

And a couple of Tablespoons of the beef broth from the sauce pan sitting right next to you.

and sauté them till onions are translucent.

{or until they are a texture you like. I personally like mine more soft than crunchy.}

When veggies are soft add cream cheese.

when cream cheese is melted add beef.

mix.

place meat and veggies on bread.

place cheese on meat.

place under broiler.

place in your mouth.

Soft SnickerDoodle Cookies

2011-09-11T21:36:00.000-07:00

When I say soft..

I mean soft..

and cinnamonie

and sugary

and {insert lovely tasty word here!}

Try this recipe- it will be your new go-to cookie recipe.

Promise.

1 C butter

1 1/2 C sugar

2 large eggs

2 3/4 C flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

Cream butter and sugar together with electric mixer. And eggs. In separate bowl sift flour, tartar, baking soda, and salt together. Slowly combine with butter mix. Chill dough in fridge for at least 15 minutes.

Meanwhile grease cookie sheet and make a cinnamon-sugar mix by combining 3 T sugar and 3 tsp. cinnamon in a shallow bowl. When dough is chilled, take a small amount and roll in to a ball about 1..5 -2 inches wide. Then roll ball in cinnamon-sugar mix to coat and place on cookie sheet. Bake for 10-13 minutes at 350 deg. Baking time varies depend upon size of dough balls. Cool on rack.

Danish Goulash

2011-08-30T14:31:00.000-07:00

I like to make a nice Sunday dinner- usually invoving roast and gravy, rice or potatoes. yum. My mom did it every sunday, her mom did it every sunday and I love the tradition. By the end of the week I'm craving a nice roast and potatoes.
While I was on the hunt for my other meals during the week I ran into this danish goulash, from fam fav recipe blog. It's a lot like my roast recipe but still different. I thought I would try it out- have some variation, but it still feels like a sunday dinner.

We really liked it, Nate LOVED it. The flavors were stronger, and the gravy was great. I might try using milk from now on to make my gravy. NEVER have done that before.

I didn't throw mine in the crock pot, I did it on the stove-top. I let my meat simmer for about an hour and a half. I bought a nice looking steak, and it turned out perfect. not to soft definitely not chewy.

2 lbs steak, cubed (stew meat works great)
salt and pepper
1 medium onion, chopped or diced
1 pkg onion soup mix
3-4 c. beef broth
4-5 carrots, peeled and cut (or about 1-2 cups of baby carrots)
1/4 c. cornstarch
1/3 c. milk
Mashed potatoes (to taste)

Braise beef in oil until just brown on all sides. Remove beef from skillet and set aside. Add onions to skillet and saute until onions become clear. Transfer beef to a *large pot and add onion soup mix, and beef broth. Bring to a boil, then simmer for about an hour... if you want the beef to be really tender, simmer for even longer. About 20 minutes before serving, add carrots and simmer until ready to serve. Right before serving, add cornstarch to milk and stir until smooth. SLOWLY stir cornstarch mixture into the goulash until reaching desired consistency (you want it to be like a thin gravy consistency). If needs be, add beef broth to thin out and cornstarch to thicken. Add salt and pepper to taste before serving. Serve over mashed potatoes.

*You can also throw everything in a crock pot and cook on low for 6-8 hours :)

No Bake Cookies

2011-08-24T07:37:00.000-07:00

I saw this recipe and couldn't resist. Made them yesterday. I was reminded how simple and delicious they are. This one is better than the one I already had so I thought I'd better share it just in case you need a no-bake makeover! Quick and easy...perfect for an after school snack. I took this directly off of THIS blog.

Everyone needs a good no-bake cookie recipe. Kinda like how everyone needs a good chocolate-chip cookie recipe, only this is much easier! We LOVE no bake cookies around here. Most of the time they don't make it long enough to set up, they get scooped up with a spoon and eaten as quickly as possible. I know that a lot of people make their no bakes without the peanut butter. I grew up with peanut butter no bakes, so for me this is just strange!!! It's like a quesadilla without the cheese! But, to each their own I guess. Here is my recipe for peanut butter included no bake cookies!

No Bake Cookies

What you need:

1/2 C butter

2 C sugar

1/2 C milk

3 C quick oats

4 Tbsp cocoa

1 tsp vanilla

3/4 C peanut butter

Melt butter in a 2 qt saucepan. Add sugar and milk and stir in well. Bring mixture to a rolling boil and boil for 1 minute. Take off heat and add quick oats, cocoa and vanilla. Mix well then add in peanut butter.

Spread a piece of wax paper on your counter to put the cookies on. Use a tablespoon to scoop the mixture out and place on wax paper. Let set for a minute, and enjoy!!

Navajo Tacos

2011-08-17T10:14:00.000-07:00

For Nates birthday my friend made him quite the birthday dinner. Navajo Tacos and cucumber lime aid. (my kitchen was packed away in boxes...) I wanted to make it for my family, and got the recipes from her. Its REALLY yummy. And although the dough looks like it would take a lot of work to make- its really easy.
It also makes a TON.
I halved the bread dough and would say it would still easily make 20-30 servings.
The dough below is NOT the halved version.

I have also have navajo tacos with philsbury biscuit dough- fried.
oo! comment #1 said to use rhodes roll dough. LOVE that idea.

Top the Fry bread with all your favorite taco mixings.
Refried Beans
Ground Turkey or Beef (cooked in taco seasonings)
cheese
olives
tomatoes
pico or salsa
avacado / guac
sour cream
lettuce etc

Navajo Fry Bread Recipe:

Let stand 5 minutes in a separate bowl:
2T yeast
1 Cup warm water
2tsp sugar

Cream together
1 cup shortening
1 cup sugar
3 tsp salt

then add and continue creaming
2 eggs
4 cups warm water
yeast,water and sugar mixture

5 cups flour, cover, let rise for 1/2 hour

Stir in 6 or 7 cups of flour and let rise in fridge for a few hours.
Roll into small balls and flatten thin and fry in heated oil.
depending on size of pan you can fry 2-3 at a time and it only takes a few minutes on each side. watch carefully.

recipe by SuperhotSteph
pics by des

Cucumber Limeaid

2011-08-17T09:55:00.000-07:00

one cucumber, sliced.

1 frozen limeaid juice

2 2liters of sprite

Ice

Let cucumber and lime aid sit together for an hour before serving to let the flavors infuse.

Add sprite and ice.

Strawberry Shortcakes

2011-07-31T13:33:00.000-07:00

These are a perfect easy summer treat. Probably one of the best "true" shortcakes I have found.

Ingredients:

Shortcakes:

2 cups flour

1/3 cup sugar

1 tbsp baking powder

pinch of salt

1 cup whipping cream

Filling:

1 lb strawberries, hulled and quartered or halved

3 tbsp confectioners' sugar

1 cup whipping cream

Directions:

Preheat oven to 400 F. Grease baking sheet.

Sift flour into a mixing bowl. Add 1/4 cup of the sugar, baking powder and salt. Stir well. Gradually add the cream in, tossing with a fork until clumps form. Gather clumps together; but do not knead the dough. Shape the dough into a 6-inch log. Cut into 6 slices and place the slices on the prepared backing sheet. Sprinkle with he remaining sugar, bake for about 15 min or until light golden brown. Leave to cool on a wire rack.

Meanwhile, mash a quarter of the strawberries with the confectioners' sugar. Stir in the remaining strawberries.

Just before serving whip the cream until soft peaks. Slice each shortcake in half. Put whipping cream and strawberry filling on bottom and replace top.

Quinoa Cakes

2011-07-31T13:24:00.000-07:00

So I'm totally addicted to Quinoa right now and can't get enough of it. This recipe is from Everyday Food and is amazing!!

Ingredients:
1 cup cooked quinoa or brown rice
3/4 cup flour
2 tsp baking powder
1/2 tsp course salt
1 large egg, plus 1 large egg white (I accidentally used 2 whole eggs and it worked just fine)
1 tbsp melted butter
1/4 cup low-fat milk
2 tbsp maple syrup

Directions:
In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl whisk together wet ingredients (egg, egg white, butter, milk and syrup) until smooth. Add wet mixture to dry mixture and whisk to combine.

Cook like you would normal pancakes and top with fresh fruit!

yields abt 12 cakes

per cake: 73 cal, 1.8 g fat (0.8 g sat fat), 2.4 g protein, 11.8 g carb, 0.5 g fiber

Homemade Granola

2011-07-28T14:36:00.000-07:00

Granola is so easy to make and it is delicious. This one tastes just like the one you can buy from Great Harvest. Sooo good! It's also easy to add things so your preference and make it your own. I put a few suggestions to add-ins.

Ingredients
5 cups oats
1 cup wheat germ
1 cup coconut
2 T brown sugar
1 T vanilla
1 T cinnamon
½ cup honey
1/3 cup canola oil

Combine all ingredients in a large bowl. Cover two cookie sheets with parchment paper and pour the granola over the pans. Bake 10 minutes at 300. Mix, then bake 6-10 minutes more.

Add additional ingredients as desired- banana chips, craisins, apple chips, sliced almonds, yellow raisins, pumpkin seeds etc.

Baked Pork Chops & Mashed Potatoes

2011-07-27T19:07:00.000-07:00

ingredients

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
directions
1. preheat oven to 350 degrees f (175 degrees c).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
4. Transfer the chops to a 9x13 inch baking dish, and cover with foil.Bake in the preheated oven for 1 hour.
5. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

and of course you need some of these on the side.

mashed taters

ingredients

6 medium russet potatoes, peeled and cubed
1/2 cup warm milk (genius...keeps 'em from getting cold so fast!)
1/4 cup butter or margarine
3/4 teaspoon salt
dash pepper
directions

place potatoes in a saucepan and cover with water. cover and bring to a boil; cook for 20-25 minutes or until very tender. drain well. add milk, butter, salt and pepper; mash until light and fluffy.

Watermelon Granita

2011-07-24T22:49:00.000-07:00

Thanks Pioneer Woman for this fun treat! And here it is for our archiving..

8 cups Seedless watermelon (about 1/2 of a medium sized melon)
1/2 Cup Sugar
2 limes juiced

Puree in blender. Pour into a shallow dish and freeze. Every couple of hours try to run a fork through it to keep it nice a slushie. Eat alone or mixed with Sprite/7-up.

Buttermilk Banana Bread

2011-07-17T19:48:00.000-07:00

This banana bread is seriously the best. The BEST! I finally got the recipe from my friend (thanks Megan) who got it The House of Smiths.
The link will take you directly to the recipe on her site along with pictures and a cute recipe card to print, but I'll write it out here too.

MIX TOGETHER:
3 C. flour
1 1/2 C. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt

SET ASIDE

IN A SEPARATE BOWL, COMBINE:
3 eggs
3/4 C. butter
1 1/2 C. buttermilk
4 large mashed bananas

ADD DRY & WET INGREDIENTS. MIX WELL.

****Secret Weapon...an absolute MUST: coat the pans with PAM or an non-stick spray and then sprinkle cinnamon/sugar mixture on the pan before putting it in the batter. it will create a light crunchy crust.

Bake @ 350 degrees for 30-35 min.
RESULTS ARE BEST IF MADE IN SMALL LOAF PANS (she says it's the ONLY way to bake it...consistency isn't the same in the larger loaf pan).
Yields about 6-7 small loaves.

Now please excuse me while I go make some!!!

Small loaf pans like this. Cooks beautiful.

pics by des

Grape Salad with Brown Sugar and Pecans

2011-07-10T20:52:00.001-07:00

This salad has been served twice now at ward functions and I finally got my hands on the recipe. It is amazingly good...and easy. The topping is the best.

Ingredients:

4 lbs grapes(a mix of colors); cleaned

8 ounces sour cream

8 ounces cream cheese; softened

1/2 cup granulated sugar

1 teaspoon vanilla extract For the topping:

1 cup brown sugar; packed

1 cup crushed pecans Instructions:
In a small bowl, mix brown sugar and crushed pecans for the topping. Set aside.
In a large bowl, mix together cream cheese, sugar sour cream and vanilla until blended. Stir in the grapes. Cover with the topping and chill for at least two hours.

before the topping...
This is about 2 lb.'s of grapes

pic by des

Every Occasion White Cake

2011-06-20T20:31:00.000-07:00

This is probably one of the best cakes I have ever eaten, and the best part I made it! This cake is the only cake recipe you will ever need.. It is seriously that good. I should also mention that I am not a baker.. so if I can make it turn out deliciously-- you can too! Follow the recipe exactly- even the weird mixing techniques and it will be a hit! I frosted with a butter-cream frosting.

Ingredients:
6 Eggs
3 Cups All-purpose flour
1 1/2 tsp. Baking powder
3/4 tsp. Baking soda
3/4 tsp. Salt
3/4 C Butter softened
2 2/3 C Sugar
2 tsp. Vanilla
2 C Buttermilk *

Directions:
1. Separate Eggs. Allow egg whites to stand at room temp. for 30 mins. Grease 3 Eight-inch round cake pans with shortening, then coat with flour and set aside. In a medium bowl mix flour, baking powder, baking soda and salt; set aside.

2. Preheat oven to 350 Deg. In a large mixing bowl beat butter with an electric mixer on high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites and beat on medium-high for 3 mins. Alternate adding flour mixture and buttermilk mixture about a 1/3 of each at a time. Beat on low after each addition until well combined. Divide batter amongst 3 prepared pans.

3. Bake in preheated oven 30-35 mins, or until toothpick comes out clean. When done immediately stick into freezer to lock in moisture, if unable cool on wire racks for at least 10 mins before removing cakes from pans. Cool thoroughly before frosting.

*Buttermilk substitute found under cooking tips label.

I tore this recipe out of Better Homes and Gardens Magazine at the Doctors office! Random right? Glad I did!

Buttermilk

2011-06-20T19:45:00.000-07:00

Here's a quick substitute for Buttermilk...

In a measuring cup add 1 Tablespoon of either white vinegar or lemon juice. Fill it up the rest of the way to the 1 cup line with milk. Stir and allow to stand for 5 minutes.. and tada! Your done! Works like a dream.

Yeild: 1 C

Chocolate, Peanut Butter and Marshmallow Pudding Cookies

2011-06-12T19:12:00.000-07:00

2 sticks softened butter
1/2 c sugar
1/2 c brown sugar
2 eggs
1 Tbs. vanilla
2 1/4 c flour
1 tsp soda
1/2 tsp salt
4 oz box instant chocolate pudding mix
10 oz bag peanut butter chips or butterscotch
1 1/2 c mini marshmallows

*beat butter and sugars til fluffy
*beat in egg and vanilla
*slowly add dry ingredients
*add pudding, chips, marshmallows
*mix til combined
*bake 350 10-12 minutes

*let cool on cookie sheet 10 minutes before moving, makes 3 dozen

Scotch Chocolate Cake

2011-06-12T10:48:00.000-07:00

This is the best sheet cake ever. I'm not a huge cake person, but I can easily eat this entire thing by myself!

Ingredients:
2 cups sugar
2 cups flour
1 tsp. cinnamon
1/2 tsp.salt
1 tsp. soda
1 cup margarine or butter
4 T cocoa
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp. vanilla

---Combine sugar, flour, cinnamon, salt and soda in large bowl and set aside. In saucepan bring marg, cocoa, and water to boil and pour over flour-sugar mix. Stir in eggs, buttermilk, and vanilla. Pour into large thin cookie sheet. Bake at 350 for 20-30 min. Make sure you start checking it at 20 minutes.

For the Icing (which is the best part):
1/2 cup marg. or butter
4 T cocoa
1/4 cup milk
2 cups powdered sugar
1 tsp. vanilla

---In sauce pan bring marg, cocoa, and milk to a boil and remove from heat. Add powdered sugar and beat until creamy. Add vanilla. Ice while hot.

Sugared Almond Salad

2011-06-12T10:25:00.001-07:00

This salad is a recipe from my aunt and is a family favorite...no family function is complete without it!

Ingredients:
2 different salad greens (I always use at least one bag of baby spinach and then a spring mix)
sliced strawberries
shredded parmesan cheese
caramalized almonds:
1 cup sliced almonds
4 T sugar
---heat both over the stove while stirring until all the sugar is dissolved and attached to the almonds. Add more sugar if needed. Remove from heat and let cool.
---Mix or Layer all ingredients. I usually do layers of salad, strawberries, almonds, then cheese.

For the Dressing (this makes a ton. I usually half the recipe):
2 cups canola oil
2/3 cup white vinegar
1 tsp. salt
1 cup sugar
2 tsp. mustard
1/2 a red onion
1 T. poppy seeds
---Blend all ingredients together until smooth and chill before serving.

Frito Chicken

2011-06-12T10:19:00.000-07:00

*do not be mistaken! this recipe is Amy Jo's, I just took some pictures after I made it last night. So yummy.

This meal is always a hit, especially with kids, and is so super easy. You've got to try it...you'll love it!

Ingredients:
4 chicken breasts
1 can mexican stewed tomatoes
1 can diced green chilies
1 can cream of chicken soup
grated cheese
rice of your choosing
Frito chips

Directions:
Dice & saute the chicken.
Add tomatoes, chilies, and soup. Let it all simmer while rice cooks.
Layer rice, fritos, chicken mixture, and then top it with cheese. Yum! (sorry...no pictures)

Pictures, and typing from here on are by Des.

I had a hard time finding the right kind of tomatoes at the store I was at. So I got these. They turned out very similar to the ones Amy uses. It was less spicy- hot wise.

My daughter had just had fritos for lunch, so she opted to use tortilla chips. It was REALLY good like that too. So if you have those chips and not fritos- don't fret.

Wheat Pancakes

2011-06-02T09:02:00.001-07:00

These pancakes are easy to make and so healthy! Plus, my kids love them. The secret is in the flour.

1 c. Bob's Red Mill 100% stone ground whole wheat flour (you can find it at Winco)
2 tsp. baking powder
1/4 tsp. salt
1 egg
1 cup milk
2 Tbs. oil

Mix dry ingredients 1st, then mix wet in separate bowl. Pour wet ingredients into dry and stir to combine. Makes about 8 pancakes.

I'm thinking I'll add some wheat germ next time I make them for an extra healthy kick. I'll make these for lunch and serve them with a fruit smoothie. It sort of makes me feel like Super Mom!

Sweet n Sour Chicken

2011-05-16T08:54:00.000-07:00

this is a simple classic meal.
We used to make it all the time, but alas new recipes came and went and this one just got tucked back in the archives. (you can look it up called "the best sweet n sour chicken")

I thought I would re-post it, for good ol times sake.
With pictures this time too.

2 lbs pork or chicken (cooked or browned)
2 cups pineapple chunks AND juice
1/2 cup catchup
2 T soy sauce
1 green pepper- chunked.
1 large onion chunked.
4 T corn starch
1/3 cup white vinegar
1 t Worcestershire sauce
dash Tabasco
1 cup brown sugar

*I like to add my onion at the browning stage of the chicken. Just to add flavor to the chicken and all that good stuff.

Combine all except green pepper and cornstarch. Cook 10 minutes. Thicken with Cornstarch, then add green pepper. Cook until onions are tender. The longer it simmers the better, great in dutch oven.

Browning chicken, and onion. (a green pepper did slip in there)

Simmer for 10 minutes.

I kind of let the bottom of mine burn..I was doing tooo many things. SO your sauce may not be this brown.

Rumbi Rice Teriyaki Bowl

2011-05-10T16:13:00.000-07:00

I was SO very Excited to see this. I LOVE Rumbi bowls. LOVE them. I've tried to make my own stir fry like them...but didn't really turn out. What I really needed was the teriyaki recipe down below.
This recipe came from favorite family recipes...here is the link Rumbi Rice

I changed things up my way...of course. my way is ~
Also. I just used regular rice. didn't really ever buy rumbi rice anyway.

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes ~(LOVE squash. so I did one zucchini and one yellow squash)
1 1/2 c. chopped broccoli florets ~(and did less broccoli)
2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).
~I combined the teriyaki sauce in with the chicken and veggies- ALL together in my skillet and let it simmer for 2 minutes. then just served on rice.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid -- if you want to make it spicier.. add more of this to the sauce) ~I just did 1 tsp.
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Rainbow Cupcakes

2011-05-03T15:46:00.000-07:00

I saw a friend's blog...she made rainbow cupcakes and they looked SO good. Sydney and I had the perfect excuse to make the yesterday. A Birthday!

I searched the internet for all types of recipes, and there really are all types of recipes. add sprite, add creme, add crazy complicated stuff. I just wanted simple.

This is a simple one I found. and it worked out great.

I ended up using a rainbow cake mix leftover in my pantry.

and I totally ran out of butter for the frosting. so instead of it all being powder sugar and milk (and 1/2 tsp of butter) I used some cream cheese and my secret frosting weapon....almond extract.

recipe from familyfun.go.com

Ingredients

White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)

Baking cups
Whipped cream (optional)

Instructions

Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
RAINBOW COLOR DROPS OF FOOD COLORING
Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow 12 drops
Orange 12 yellow and 4 red drops
Red 18 drops
Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

Sour Cream Noodle Bake

2011-04-16T12:56:00.000-07:00

I made this sour cream noodle bake last week from Pioneer Woman, and we LOVED it.
It's kind of like an easy lasagna.
It is creamier,
and because you don't use spaghetti sauce its not full of the spaghetti flavor. It has its own simplicity.
I think you should try it.
for step by step instructions go HERE. she has pretty pictures too.

ps. I used turkey. it was just as yummy.

Ingredients

1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

Grandmother Paul's Sour Cream Pound Cake

2011-04-08T07:12:00.000-07:00

I believe this is a Paula Dean Recipe. I got it from our neighbors when we lived in Florida. Yummy! They just put strawberries on it, but since I had blueberries and added some too. Serve with a nice big pile of whipped cream!

Grandmother Paul's Sour Cream Pound Cake

1/2 lb (2 sticks) butter

3 cups sugar

1 cup sour cream

3 cups all-purpose flour

1/2 teaspoon baking soda

6 eggs

1 teaspoon vanilla

Top with strawberries (and anything else that sounds good)

Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured bundt pan and bake for 1 hour 20 minutes.

* I have 2 bundt pans. One is newer and not as tall. The other is older. I tried to make this in the newer one because it is all I had and it was too small and spilled over the edge. Then I found one at a yardsale for like 10 cents. It was older but bigger and it holds the whole cake. I didn't really know there were different sizes.

Chicken Cordon Bleu

2011-04-06T18:16:00.000-07:00

I love this meal because its easy, filling and has a gourmet feeling to it. It seems to hit the spot any day of the week with its salty ham and gooey cheese.

Today, I set out the chicken to thaw, and later it took me about 5 minutes to assemble and throw in the oven. Let the rice cooker steam the rice and stir up the sauce.
Quite a satisfying meal.

I also should mention I stole this from a friend who got it from a family recipe book. superhotsteph.

(she has other recipes on this blog)

Take chicken breasts and slice in half long-ways (so it makes 2 long skinny flat chicken breast....looks like a butterfly)

place a slice of ham
(I like to buy the thin honey ham pre-packaged, and use two slices laid side by side...it just rolls better, but you are welcome to use fresh from the deli ham. I've done both.)
and slice of swiss cheese.
roll and toothpick

roll in 1/4 cup of butter
roll in Herbed bread crumbs.
Place in baking dish

(if you take after paula, which I do, pour remainder of butter on rolled chicken...yumm)

Bake 350 for 40-50 minutes

SAUCE

2 T butter
1 tsp instant chicken bullion
1/4 cup shredded swiss cheese (I typically use the rest of the package of sliced swiss, just tear it up.)
2 T parmesan cheese
1 1/4 cup milk
2 T flour
dash of pepper
1 tsp parsley

mix like a white sauce. {melt butter on med heat, and stir in flour. let mixture bubble for a minute. add bullion, then milk.)
add remaining ingredients.
Pour over chicken.

Rose Cake

2011-04-05T14:22:00.000-07:00

I don't know why but I'm so in LOVE with this cake.

I think I'm going to make it for my moms birthday, which is right around the corner.

I love it's style and simplicity. just elegant.

Here is its tutorial.

I am baker. (photo too)

Another Mac 'N Cheese

2011-03-29T12:11:00.000-07:00

This is an awesome homemade Macaroni and Cheese Recipe. The entire family devours it and I make it regularly. I've also made it a few times when I need to take a dinner to a family and it's always a hit. I don't do the zebra thing, changing the cheese on top. I just use regular cheddar cheese. I've also used mozz. cheese and it's also great.

Zebra Mac 'N Cheese Ingredients

Serves 10

1-pound elbow pasta, cooked in equal parts chicken stock and water

For the sauce:

2 tablespoons butter

2 tablespoons flour

1 cup chicken broth

1 cup milk

1/2 cup cream cheese

4 cups grated sharp yellow cheddar cheese

Salt and pepper

For the topping:

1 cup grated sharp yellow cheddar cheese

1 cup grated sharp white cheddar cheese

Get Cookin'

1. In a large saucepan, melt the butter. Once melted, add the flour and cook for about 2 minutes (this is called a roux). Slowly whisk in the milk and chicken broth. When the milk begins to steam, whisk in the cream cheese until smooth.

2. Turn off the heat and add the cheddar, stirring until melted and smooth. Pour the sauce over the pasta and stir until thoroughly mixed. Add salt and pepper to taste.

3. Put the macaroni into small, individual fry pans or ramekins. Top each ramekin with the yellow and white grated cheeses, alternating each to create a striped 'zebra' pattern. Place the ramekins under a broiler or in a warm oven until the cheese is just melted. (Don't let it sit too long, or the cheese will run together).

I cook it on 350 for about only 15 minutes, and then put the oven on broil for just a few minutes to brown the top....it's the best part!! Now go make it!

Stuffed Pizza Rolls

2011-03-29T12:03:00.000-07:00

I found this recipe from Our Best Bites-which is where this picture comes from. IT IS SOOO GOOD! I don't think I could do it justice, so I am just posting the link: Stuffed Pizza Rolls

1 roll refrigerated pizza dough*
marinara/pizza sauce
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)

*mine was a smaller, I probably had 16-18 rolls

one night we did BBQ chicken (chicken simmered in BBQ sauce) and cheese

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.
*I used shreded mozz, but I noticed the original lady used cut up pieces of mozz. After all the ball making I think the cut up pieces would be easy. (like from a string cheese, or ball of mozz)

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

*My favorite garlic seasonings is found at costco- Johnny's Garlic Spread

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

recipe link posted by Amy Jo. I*des* added the recipe for quick viewing and also a few reminders for myself next time I make it...or to make it easier for you.

Annette Tuckers Pizza Dough

2011-03-25T19:45:00.000-07:00

Recipe from Amy Tucker

Jack's {uncooked} personal pizza.

tip. Just make them on the pan. Pulling it off the plate messes it up

Pizza Dough
1 cup hot water
1 Tbsp sugar
1 Teas salt
1 Tbsp shortening
1 Tbsp yeast
3-4 cups flour

Starting with 1 1/2 cups of flour, Mix all ingredients until well blended and sticky. (When combining the ingredients put the yeast on the flour so it doesn't touch the hot water until everything is mixing). Slowly add flour until dough forms a ball and pulls away from the side of the mixer. Let rise for a few minutes. Oil surface and roll out dough, place on greased pizza pan. I think we used to prick holes in the dough with a fork before adding the sauce.

Bake at 375 for 15 to 20 minutes

The trickiest part is the flour, the more flour you put in the dough the tougher it will be, but if you don't get enough
flour, the dough is too sticky.

I have never used 4 cups of flour. It usually seems a little over 2 cups. I add the flour 1/2 cup at a time after the initial 1 1/2 cups.

I have cooked this as a big rectangle on a cookie sheet and as pan pizzas. Yummy!

Crock-Pot Mac and Cheese

2011-03-17T09:07:00.000-07:00

I had a crazy day yesterday and knew a crock pot dinner would be needed. I didn't feel like the usual"crockpotty" recipes that I have so I went searching and found this one by Paula Dean. It was delicious.

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

DIRECTIONS

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

ps Crystal- For some reason the chili recipe below was formatting funny so I deleted it. BUT the same white chili recipe is already on this blog! yay. 

Marshmallow Popcorn

2011-03-11T13:42:00.000-08:00

*aubs originally posted this a while ago, but I thought a new picture and posting it again might remind us of how yummy it is

Perfect twist to movie night!

Boil

1 cup butter

1 1/3 cup sugar

1/2 cup karo syrup for about 1 min *

Add 1 tsp vanilla and stir.

Remove from heat.

Melt in 4 cups of mini-marshmallows.

Pour over 2 bags of microwave popcorn (butter flavor works great) and fold till all popcorn is covered.

* The longer the sugars are boiled the harder or crunchier the popcorn coating will get. I like mine a little gooey!

Beignets

2011-03-09T07:45:00.000-08:00

I've always wanted to make these so I searched and found this recipe.(ourbestbites.com) I halved this recipe because I didn't need all the extras tempting me. They really were so yummy I would have eaten way too many.

1 C whole milk
1/4 C + 1 Tbsp sugar, divided
1/4 C vegetable oil
1 tsp salt
3 1/2-4 C flour
1 Tbsp dry active yeast
1/2 C warm water ( about 105-110 degrees)
1 egg
Peanut or vegetable oil for frying

In small sauce pan combine milk, 1/4 C sugar, veg oil, and salt. Heat over med heat until small bubbles form around edges of pan. Remove from heat. While milk is heating, combine yeast, 1 Tbsp sugar, and water and let sit 10 mins or until yeast is very bubbly.
In mixer bowl, combine heated milk and 2 C flour. Mix scraping the bowl occasionally, until smooth (2-3 mins) Add egg and mix until well combined. Add yeast mix, then add enough flour to make a soft dough that lightly sticks to fingers.
You can do two things at this point:
1. Place dough in another bowl sprayed with cooking spray and cover with plastic wrap and refrigerate over night. Then do #2 the following day when ready.
OR
2. Roll dough out on lightly floured surface till 1/4 inch thick. Use pizza cutter and cut into 3x4 inch rectangles. Slightly spread out rectangles, cover and let rise 30 mins. Heat oil (2-3 inches) in skillet to 325 degrees. Fry pieces 1-1.5 mins per side or till golden. Drain on paper towel. Sprinkle generously with powdered sugar and serve hot. We also like to add some honey butter too.

If you're in a big hurry or too tired to mix the dough from scratch, just use any premade scone dough or thaw some Rhodes rolls and follow step #2.

Sorry no pic, I'm posting this from my phone.

RAINBOW COLOR	DROPS OF FOOD COLORING
Purple	9 red and 6 blue drops
Blue	12 drops
Green	12 drops
Yellow	12 drops
Orange	12 yellow and 4 red drops
Red	18 drops