Delicious Dale's

Salad De Maison

2012-01-20T18:05:00.000-08:00

I brought this to a New Year's party with kids and adults, and my bowl was about empty by the end of the night! Amounts can be adjusted to your taste. This is a refreshing yet hearty salad- so good!

2 heads lettuce, Romaine is good
Grated swiss- 1 1/2 cup
chopped tomatoes- 2 large
1/2 lb. bacon, cooked and crumbled
grated fresh parmesan- 1/2 cup
croutons
1/2 cup slivered or sliced almonds
Dressing:
3 T lemon juice
1/2 cup oil
1/2 tsp pepper
1 tsp salt
2 cloves garlic, minced (or 1 large)
Toast almonds. Mix dressing. Toss all together and eat!!

Basil Chicken Salad

2012-01-20T17:56:00.000-08:00

Cant go wrong with this one at a party!
2 chicken breasts, cooked
1 bag spinach
1 cup craisins
1 cup pine nuts
1 cup goat cheese or feta
1 cup dried bowtie pasta
1 large fuji apple, sliced thin
Dressing:
1 cup oil
1/2 cup red wine vinegar
20 fresh basil leaves
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
2 T brown sugar
cook pasta and drain. Dice chicken. Combine all salad ingredients. mix up dressing in a blender. Toss with salad just before serving. Yum-O!

Hashbrown Quiche

2012-01-20T17:47:00.000-08:00

8 or so frozen hashbrown patties
1/4 cup butter, melted
1 cup shredded swiss cheese
10 eggs
2 cups cream or milk or a combo of the two
1 cup cubed ham
1/2 lb. bacon, chopped and cooked
1 cup shredded cheddar cheese
1/2 tsp salt
black pepper
Place hashbrowns in a greased 9x13. Drizzle with melted butter. Bake for 20 mins at 350. Sprinkle with ham, bacon and cheeses. Beat eggs, milk, salt and pepper. Pour over top. Bake another 40-45 minutes. Comfort food all the way!!

Syd's Pancakes

2012-01-20T17:38:00.000-08:00

1 1/2 cup flour (awesome with half wheat too)
1 1/2 tsp baking powder
1/4 cup sugar
1/2 tsp salt
1 tsp baking soda
1/3 cup oil
1 cup buttermilk
2 eggs
1 large apple, peeled and grated
a little cinnamon-optional
Mix all together and cook. Makes 12-16 pancakes. Serve with buttermilk syrup!!

Buttermilk Syrup

2012-01-20T17:32:00.000-08:00

This will make you never want maple syrup again!!!! And you will find yourself day-dreaming about it's sweet goodness.
1 cube butter
1 cup sugar
1/2 cup buttermilk
1 tsp corn syrup (optional, use it if u have it, if not dont stress)
1/2 tsp baking soda
1/2 tsp vanilla
Melt butter. Add sugar, corn syrup and buttermilk. Bring to boil, cook 3-4 minutes, stirring. Remove from heat and add baking soda and vanilla. Stir well- it will foam up a little. Serve over pancakes, waffles etc! Store in fridge. Great with a pinch of cinnamon too.

Pork Au Jous

2012-01-20T17:18:00.000-08:00

Not just any au jous!! I threw this together using pork instead of beef cause thats what I had! We could eat this once a week forever. Makes wonderful left-overs.

3-4 lb. Pork Butt or Shoulder roast
1 pkt Au jous mix (store brand is great)
1 can Beef Consomme soup
2-3 garlic cloves, crushed with side of knife
Throw roast in a crockpot. Sprinkle au jous mix over top. Add can of Beef consomme and toss in garlic cloves. Cook on high 6 hours or so, turning meat over half way through. When done, take roast out and shred or slice (it will fall apart anyway!). Add 3 cups water to juices in crockpot. Serve meat on hoagie buns or rolls. (Harmon's has the most chewy yummy ones ever!). Brandon likes to put a little mayo on his bun first. Dip sandwich in juice. Sooooo dang good. Never would think it was pork instead of beef. Cheaper too! I also like to dip my sandwhich in Sweet Baby Ray's bbq sauce. YOu can also add cheese or lettuce or tomato, or whatever.

Holiday Dill Dip

2011-12-27T10:47:00.000-08:00

This one's for you, Kelly!

1 cup sour cream
1 cup mayo
1/2 bunch or so chopped parsley
3-4 green onions, sliced thin
2 T dried dill ( fresh would be awesome too)
1/2 tsp salt
fresh ground black pepper
2 tsp worcestershire sauce
1/2 lemon, squeezed
Mix all together and chill a couple hours before serving with veggies for dipping. This is like ranch- good on anything!! cant have the holidays without dill dip! :)

Split Pea Soup Reincarnated

2011-11-22T10:53:00.000-08:00

I love split pea soup, but I rarely have ham on hand. I do ALWAYS have hamburger on hand, though, so I decided to try making up something with what I have on hand. I am sure you could find something on the internet similar, but this one came straight from my little pointed head!! My family really liked it.

1- 11/2# hamburger, you could also use sausage or chorizo
1 onion, chopped fine
3 stalks celery, chopped fine
3 carrots, thinly sliced
3 cloves, garlic, pressed
1 # split peas
6-8 cups water (I used 8)
1-15 oz can diced tomatoes
1/3 bunch cilantro, chopped, or to taste
a little more fresh chopped onion to throw in
Some sort of chilies to add heat. If you make my hot chile sauce from my salsa recipe, this would be perfect. Add as much as you like. Or you could use diced toms with green chilies, this is fairly spicy.
3 chicken bouillon cubes
1 tsp coarse black pepper, or to taste
Salt, to taste
1-2 bay leaves, if desired

Cook hamburger and onions. Add celery, carrots, and garlic, saute a few more minutes. Add split peas, water and seasonings. Simmer, covered, til peas have disintegrated. About 1 hour. Add tomatoes, chile sauce, etc last 10 minutes or so. Serve hot with rolls, biscuits or cornbread. I actually just threw a bunch of my homemade fresh salsa in it. I really liked the cilantro and fresh onions with the soup. So, you could do that, too if you have that! I have a running bowl of salsa at my house. There would be a coup if there wasn't!!

Scott's Soccer Practice Bars

2011-11-16T17:45:00.001-08:00

Oh my goodness....i thought i had already put this on but i guess not! You are in for a real treat! These are just as addicting as Erika's choc/peanut butter bars! Isaac made these for Scouts and they rocked!

1 cube butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1/3 cup peanut butter
1/2 tsp baking soda
1/2 tsp salt
1 cup flour
1 cup oats
1 cup semi sweet chocolate chips
Icing:
1/2 cup powdered sugar
2 T peanut butter
2 T milk
Cream butter and sugars together. Add egg and peanut butter. Stir in baking soda, salt, flour and oats. Press into 9x13. Sprinkle chocolate chips over top. Bake 20-25 mins till golden. Remove from oven and drizzle with icing. Cool completely then cut into squares.

Savory Chicken Tacos

2011-11-16T17:23:00.001-08:00

This recipe rocked the house!!!! makes a lot and can be adapted to your taste! From Smith's.
1 Rotisserie Chicken (savory flavor) meat taken off the bone and shredded
12oz pkg steamable brown rice ( I used 1 pkg brown, and heated leftover white rice that was cooked in beef consomme- yummo)
1 cup frozen corn
1/2 tsp salt
1 cup mexican style shredded cheese blend
1 can Kroger diced Salsa Style Fire Roasted Tomatoes( if u dont have Kroger, use something similar)
1 can green enchilada sauce (mild)
corn tortillas, shredded lettuce, more cheese, and sour cream
Mix all except tortillas and toppings. you can bake this in a 9x13 @450 for 20 mins or just heat in big skillet on the stove for 15 mins or so over med-high heat. Stir often. Add cheese towards end. You could add black beans or whatever you like to this and it would be great! Heat corn tortillas in pan with a little oil to soften. Fill shells and top with what ever you love- lettuce, sour cream, salsa etc. You could also put this over tortilla chips and make ultimate nachos!!

Stuffed Shells

2011-11-16T17:09:00.001-08:00

From Chef Donatella from Food Network, good comfort dish on a winter night!
12oz dried jumbo pasta shells
olive oil
1.5 lbs lean ground beef (or ground turkey would be fab)
2 large garlic cloves, minced
2 (28oz) cans stewed or diced tomatoes ( i did 1 of each) dont drain!
15oz carton whole milk ricotta
1 1/3 cups grated parmesan
Heat oven to 350. Grease a large baking dish (3-4qt). Add 1 T salt to a large pot of boiling water and cook shells about 5-6 minutes till slightly tender. Drain shells and lay them out on a greased sheet of foil to prevent sticking together, and so they can cool to touch. In a large skillet cook beef in 1 T olive oil. Add 1 garlic clove. season with salt and pepper. When pink is gone, transfer to a bowl. In empty skillet, add 1 T oil and fry remaining garlic clove 20 seconds. Add undrained tomatoes, and season with salt and pepper. Simmer 20 minutes till reduced and slightly thickened, breaking up any big pieces of tomato with back of spoon. Stir 1.5 cups tomatoes into beef, add ricotta and 2/3 cup parmesan. Mix and stuff shells with heaping Tablespoon in each shell. Spoon 1.5 cups tomatoes into bottom of baking dish. Layer stuffed shells over. Fill dish, then top with any remaining filling or tomatoes. Sprinkle remaining cheese over top. Bake 30 mins.

Homemade Chicken Nuggets

2011-11-16T17:00:00.001-08:00

This recipe is from Dick's. Long live Richards!!
2 lbs chicken tenders, cut into nugget size (I used breasts)
2 cups seasoned bread crumbs ( I did 1 cup plain and 1 cup seasoned)
1 T seasoned salt
1 tsp garlic powder
2-3 eggs, beaten
oil
In a bowl mix bread crumbs and seasonings. In another, beat eggs. Heat oil in large skillet. Dredge chicken in egg, then crumbs, coating generously with crumbs. Fry in hot oil till golden brown, drain on paper towels. These were crispy and wonderful. Dip in ranch or ketchup/fry sauce.

Catalina Chicken

2011-11-16T16:52:00.001-08:00

EASY PEESY, you dont even have to handle raw meat if you dont want!
4 lbs bone-in chicken pieces
16oz can whole berry cranberry sauce
8oz bottle kraft catalina dressing
1 envelope onion soup mix
Heat oven to 350. Throw chicken in a 9x13 dish. Season with salt and pepper or whatever you like. Mix other ingredients, and pour over chicken. Bake 50 minutes or so. Thats it!! Serve over rice. This could easily be done in a crock pot too.

Mini Pumpkin Whoopie Pies

2011-10-31T11:51:00.000-07:00

Moist and delicious little things! Cute too. Recipe from allrecipes.

Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
Cream Cheese Filling:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar (I added more)

Directions

For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

My Tuna/Edamame Casserole

2011-10-19T07:04:00.000-07:00

I know, I know, tuna casserole, yuck! Well, not this one. My kids have been bugging me to make it again, it is that good. I love that I usually have these ingredients on hand, and making this helps me utilize my food storage. It really is quite good, and the edamame adds a little something extra. Make sure you add enough milk to make it moist enough. No one likes a dry tuna casserole!

16 oz. elbow macaroni
2 cans cream of mushroom soup
1 1/2 soup cans of milk
1 c sour cream (or more)
1 1/2 c frozen edamame, defrosted in microwave
2 cans tuna, drained
1/2 red or yellow onion, diced
black pepper (no salt needed)
juice of half a lemon
2 c cheddar cheese, grated, divided
1/2 pkg. club or ritz crackers, crushed

-Cook macaroni as usual. Drain. Add next 8 ingredients and mix well in a bowl. Then mix in 1 c of cheese. Pour in 9 x 13 sprayed with cooking spray.
-Sprinkle remaining cup of cheese over top, then sprinkle with cracker crumbs.
-Bake at 425 for 20 minutes or until bubbly and maybe even a little golden.

Beefy Mushroom Barley Soup

2011-10-13T06:51:00.000-07:00

I found this recipe at Winco next to the vat of bulk barley! It is really yummy. Kids and hubby liked it. Instead of stew meat, I used leftover roast from my "spicy crockpot beef" recipe and used the juice I froze from previous roasts. So I didn't use bouillon. It was heavenly with it. And I didn't have to take time to brown stew meat!

1 # cubed beef stew meat
1 T vegetable oil
2 cups water
2 T butter
2 large carrots, diced (I used more, it seemed sparse)
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 # fresh mushrooms, sliced (I diced fine for the whiners in my fam)
6 cups water
3 cubes beef bouillon cubes
1/4 cup pearl barley (I used 1/2 cup and thought it was perfect)
1/4 cup sour cream (I used slightly more)

Brown small cubes of stew meat in veg oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables. In a large soup pot, melt butter over medium heat. Saute carrots, onion, garlic, celery, and mushrooms. Add meat, 6 cups water bouillon and barley to veg mixture. Cook until barley is soft. (this was quite a while give yourself an hour simmering time just in case you need it) Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately. We had this 2 nights and lunch for me one day, too.

Spicy Shredded Crockpot Beef

2011-10-08T20:09:00.000-07:00

I made this at Lava for the family. We put it in tacos. It is our very favorite and last night I used it as French Dip! YUM!! is all I can say. Often I use 2 roasts and we eat it for a couple days or I freeze extra.

4# roast (I use chuck or arm or a nicer one, too. It is a good way to use up roast!)
2 T Tone's Roasted Garlic Seasoning (I got this at Costco. Just add fresh or powdered garlic if you don't want to get it. But, it is worth getting!)
1 t red pepper flakes (this makes it moderately spicy, so add more or less depending on what you like.)
1 T salt

Put meat in crockpot. Add seasoning and a little water. Crockpot all day. (6-8 hrs) It will shred easily when it's done. I have been freezing the juice to use this winter in soup or gravy. It is so yummy. I could drink it! :)

For tacos: Small round corn tortillas. You can either put Pam on them or not. Microwave them in a stack in paper towel 40 seconds for 10. Put meat in, then cilantro and white onion and salsa of your choice.

For French Dip: I decreased the red pepper flakes by about half. I had a packet of au jus (mine is just western family and I like it) I added maybe a teaspoon to the roast to make it a little more "beefy". It was really good. The broth gets very concentrated from sitting all day, so I add water til it's right for dipping sauce. Get some hoagie rolls or mini french bread. Put it under the broiler til brown, add mozzarella/parmesan or swiss cheese to bread and stick under the broiler til melted. Put meat on, and get dipping! Kids loved them and so did we! 4# roast feeds my family of 6 one dinner and lunch for me and little ones next day.

Someone told me if something is too salty, throw an onion in it and it will take some of the salt out of your dish. I have heard the same thing about potatoes. Just FYI if you get yours too salty!

Pumpkin Cream Puffs

2011-09-09T05:40:00.000-07:00

A twist on a classic dessert! These are light, fluffy, easy to make, impressive to look at, and not overly rich or sweet so that you regret eating one...or two...okay maybe three!

Cream puffs:

1/2 c butter (salted)
1 c water
1 pinch salt
1 c all-purpose flour
4 eggs

Cream Filling:

1 c heavy cream
1/4 c confectioner's sugar (I added a little more, just taste as you gradually add)
1/2 t pumpkin pie spice, or to taste
1/4 c canned pumpkin, or a little more to taste

-In medium saucepan, add butter, water, and salt and bring to a boil. Stir in flour and stir vigorously (mom always did it with a wooden spoon) until mixture forms a ball.

-Remove from heat and stir in the eggs, one at a time, adding the next one when the last one has been fully incorporated.

-Drop dough by medium cookie scoop-size balls (Pampered Chef medium) on ungreased cookie sheet. Now you can make these smaller or bigger, just adjust baking time.

-Bake at 425 for 20-25 minutes. Make sure you bake them long enough, or else they will deflate once you take them out of the oven. Let them get plenty golden brown. Let cool before filling. Cut horizontally, and if remove any excess dough so you have more room for cream filling (I would always hover around the table when my mom was removing this extra dough-it was one of my favorite things to eat!).

-For filling, put cream in mixer and beat on high until beginning to thicken, about 1 minute. Add confectioners sugar and pumpkin pie spice, and continue beating on high until thickens and has soft peaks, about 3 minutes.

-Using a rubber spatula, fold in pumpkin. Do not over mix.

-Spoon about 2 tablespoons (more or less) in each puff. Put top back on puff. When all finished, dust the top of each puff with confectioners sugar and then with your fingers, lightly sprinkle with some more pumpkin pie spice for garnish. Refrigerate leftovers.

Adapted from Allrecipes

Apple-Raisin Bars

2011-08-30T21:09:00.000-07:00

THESE ARE GOOOD! Got them from Family Circle October edition. I saw the picture and had to make them. Enjoy! (Note: These are definitely NOT diet friendly)

2 C all purpose flour
2 t baking powder
1 1/2 t cinnamon
1/2 t salt
2 C packed light-brown sugar
2 eggs
1 stick butter or margarine, softened (I used butter, of course)
1 t vanilla
1 1/2 C diced golden delicious apples
3/4 C raisins

1. Heat oven to 350. Liberally coat a 9x13 pan with nonstick cooking spray; set aside.
2. In a medium-sized bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
3. In a large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or til smooth.
4. Reduce speed to low and gradually add flour mixture; mix for 2 minutes or until just incorporated. Stir in diced apples and raisins and spread into prepared pan.
5. Bake at 350 for 35 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting into bars and serving.

Notes from Nikki: I only used a little over 1 1/2 cups flour. This makes them nice and moist. Since it's a 1:1 sugar/flour ratio, I reduced sugar to 1 1/2 cups and they are wonderful! I haven't tried it yet, but you could easily use whole wheat flour with these. I love whole wheat! Enjoy!

Virginia's baked spaghetti

2011-08-24T16:57:00.000-07:00

This is amazingly comforting and ooey gooey cheesy...perfect for a cold blustery day- shame it was 97 degrees out when i made this!!! Make it tonight.

16oz pkg spaghetti noodles, cooked and drained
2 (24oz) jars prego spaghetti sauce
2 lbs ground beef or turkey, cooked and drained
1/4 cup butter
1/4 cup flour
1/4 cup parmesan
2 tsp salt
1/2 tsp garlic powder
12oz can evaporated milk
3 cups shredded cheddar (medium or sharp)
Combine cooked noodles, cooked meat, and spaghetti sauce in a large bowl or pot. Set aside. Melt butter in saucepan, add flour, parmesan, salt and garlic powder, whisking till smooth and bubbly. Add canned milk and 1 cup cheddar, stir till thickened and smooth. Pour half the noodle mixture into a greased 9x13. pour all of the cheese sauce over. Then add other half noodles, then remaining 2 cups cheddar over top. Bake for 30 mins till hot and bubbly at 350.
This serves 12, so it makes lots and awesome leftovers!

Blackberry Pie Bars

2011-08-20T09:41:00.000-07:00

These are the bars Heather made at Lava. She got this from Joy the Baker. She is having trouble with her blogs right now, and couldn't get it on here. So, I am helping her out. I just printed it off for myself!
These are the most delicious thing I have eaten in a while! So buttery, fruity, buttery! Thank you for bringing one more yummy dessert to the family! You never disappoint!!

Blackberry Pie Bars with Lemon Sugar
adapted from The Pastry Queen

Crust and Topping

3 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes
zest of two lemons

Blackberry Filling

4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all-purpose flour
pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained
(You can also use 6 cups of fresh blackberries, or 1 (16-ounce) package frozen blackberries and 3 cups of fresh blackberries)

To make the crust and topping-

Preheat the oven to 350 degrees F. Grease a 9 x 13-inch backing pan with butter or cooking spray and set aside. Zest two lemons. Measure out the sugar onto a clean work surface. Rub the lemon zest into the sugar with a bench scraper or the back of a spoon. Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.

Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan. Bake the crust for 12 to 15 minutes until it is golden brown. Let cool for 10 minutes while you make the filling.

To make the filling-

Whisk the eggs in a large bowl. Add the sugar, sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. You may have to distribute the blackberries evenly around.

Sprinkle the reserved crust mixture evenly over the filling. Bake for 45 to 55 minutes until the top is lightly browned. Cool for 1 hour before slicing.

**If you’re using frozen berries, be sure to defrost and drain the excess liquid. Place the frozen berries on a plate in the refrigerator overnight. They’re defrosted and ready for bar baking!

Low Carb Lasagna

2011-07-07T21:26:00.000-07:00

I wanted to eat something that didn't feel diety, even though we are dieting. So, I made this for dinner! The first time I made it, I sliced the zucchini lengthwise thinly in place of the noodles. It was delish, but I had a certain eldest son, who shall remain nameless, who tried to stage a coup over it! So, in an effort to avoid gagging, and futile whining, I chopped up the zukes and added them to the sauce! Again, delish!! And no complaints, HE EVEN ATE SECONDS!! Choose either way. Enjoy!

2# hamburger
1/2 onion, chopped
4-5 zucchini, sliced lengthwise, or chopped
Cook these three ingredients til hamburger is browned and to desired doneness on the zukes. If you slice them, cook them in olive oil and butter, seasoned with salt and pepper. And set them aside.
Add your favorite spaghetti sauce to hamburger mixture. ( My fav is Prego traditional) Let simmer a bit.

Large container of cottage cheese (or ricotta)
2 cups Mozzarella cheese or more, shredded
1 cup swiss cheese, shredded (or could use parmesan)
1 egg, beaten
parsley, fresh or dried
Mix cheeses together.

Layer: Sauce, cheese mix, sauce, cheese mix, sauce, top with more shredded mozzarella.
If doing slices of zukes: Sauce, zukes, cheese mix, sauce, zukes, cheese mix, sauce, shredded cheese. Bake for 45 min - 1 hour.

Here's a little side note. Have you ever used Coriander? It is my new favorite seasoning! It is interesting stuff. It is kinda spicy like pepper, but has a slightly salty flavor, too. Maybe you could replace some or all of your salt on veggies or meat. It's great on beef and pork. I am going to experiment with it more! I used Coriander to season my zucchini and hamburger mixture tonight and it was awesome!

Asian Meatballs

2011-05-16T19:57:00.000-07:00

Tonight I made some meatballs for our 'Chuck' party. Chris is doing a low carb diet, so I am trying to find things that taste like he's being bad, but he isn't! I came up with this. They were gone really fast, so I guess they were good!

Meatballs:
1 1/2 # hamburger, half pork would be good, too.
1 tsp salt
1/4-1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4-1/2 tsp italian seasoning
1 egg
Mix all together. Make small meatballs. Fry in a little oil in a skillet. (These are approximate, I really just threw it in. Like when I make meatloaf. Never tastes the same twice.)

Sauce:
I started with some vegatable broth maybe 1/2 cup. Could use chicken or beef. Add soy sauce, maybe 1/4 cup. Then add ginger, garlic powder, cayenne pepper for some heat, couple teaspoons Splenda. Bring to a boil. I added some cornstarch (maybe 1 T) and cold water (mabye 3 T). Add to sauce and stir til it thickens. I added a little more water after it thickened. Put meatballs in the oven in shallow dish. Add sauce. Toss to coat. Add chopped green onions. This is best if it can sit for an hour or so. Just put it on warm. Stir every so often to mix flavors. These are all approximate. I just threw it in and then tasted til I liked the flavor of the sauce! So you have to do the same. Don't quote me on the amounts!

Authentic Mexican Salsa

2011-05-16T19:41:00.000-07:00

I finally got it! A lady Chris works with told me how to make salsa!! It is so yummy!

Stewed tomatoes. You can take fresh ones and put them in a pot with peppers and a some water. Or just use canned. (In summer, she roasts fresh ones over the BBQ or in oven. Can't wait for garden tomatoes!) Put these through the blender or processor.
Boiled or roasted serano peppers (can use jalapeno, not as hot) (Put peppers on a tray in oven at 400 til they are shriveled and flat. 20-30 minutes.) To boil, just add them to tomatoes and cook about 10 minutes. (I usually just boil, it's faster) Blend up peppers in blender or food processor with salt and a tomato or two to make a chile sauce. Add as much as you like. I usually do at least 3 or 4 for 2 cans of tomatoes. Take out seeds and ribs to reduce heat. I make a lot at once and store in fridge or you can freeze it for next time. We have a running bowl of it, so I always use mine up.
White onion, when you think you have enough, ADD MORE!!
Green onion, if desired. Not necessary, but really good.
Cilantro, lots of it.
Salt
Avocado, if desired. Chop up fine and put the pit in the bowl of salsa. It keeps the avocado from browning--it really works!!
You can also add oregano for a nice change. Just a little.

You'll just have to play with it to get it like you like. I never measure, just add til I like it. Sorry. But, isn't that easy?? I couldn't believe it was canned tomatoes. And the roasted peppers is the secret! It makes the salsa so much better! Good luck and happy dipping!

Chris and I have been putting this on everything! Eggs, chips, tacos, salads, so we use less creamy dressing, even a Johnsonville sweet Italian sausage! All were fabulous.

Favorite Carrot Cake

2011-03-28T16:22:00.000-07:00

Get geared up for Easter with this moist, dense carrot cake. It is a crowd pleaser for sure. Make sure to make a day or two ahead, as the more time it sits, the more moist it gets!

Cake:
4 eggs
1 1/4 c oil
2 c white sugar
2 t vanilla extract
2 c flour
2 t baking soda
2 t baking powder
1/2 t salt
2 t ground cinnamon
3 c grated carrots (coarse side, not fine)
1 c chopped pecans (optional, I do not add these)

Cinnamon Cream Cheese Frosting:
1/2 c butter, softened
8 oz cream cheese, softened
4 c powdered sugar
1 t vanilla extract
1/8-1/4 t ground cinnamon
dash of salt

~Grease and flour 9x13 pan or two 9" round cake pans.
~For cake: In large bowl beat together eggs, oil, white sugar, and vanilla. Mix in dry ingredients. Stir in carrots. Fold in pecans. Pour into prepared pan(s).
~Bake at 350 for 40-50 minutes, depending on pans used (I think I did about 45 mins for 2 round cake pans), or until toothpick comes out clean.
~Let cool in pan(s) for 10 minutes, then turn out onto a wire rack and cool completely.
~For frosting: Combine everything and beat well until smooth and creamy. Frost cake. For a simple yet pretty 2-layer cake, I simply divide frosting in half-put half in middle of cakes (be sure when putting them on cake stand or plate to flip each cake upside down so you have a nice flat surface to apply frosting to) and then apply other half of frosting to top. Don't even bother with the sides! With butter knife make a choppy design, and voila, simple as that. Keep chilled.
~If you want to dress this up a little bit, try making a few small carrots out of marzipan! Knead a little orange food coloring into marzipan, shape into carrot, make some very slight slits across carrot with a butter knife to make it look like the peels. You can even brush with a little brown food coloring wash here and there to make it look more real. Then for the stems, simply use a sprig or two of parsley and stick in top of carrot. This is really fun for kids to do-Gwen loved it!

Breakfast Tacos

2011-03-06T10:49:00.000-08:00

We have been obsessed for a while now with mexican tacos. We eat them several times a week, whether it's for breakfast or dinner. Here is the breakfast version. (we eat it at any meal time, too) They are cheap and so filling and satisfying.

Start with some Chorizo in your pan. It comes in a tube, maybe 1/4 of the tube.
Saute til almost done. If desired, add real bacon bits. We buy the giant bags of the Kirkland Signature brand at Costco. Cook a minute more. Add desired amount of eggs. For my family of 6 I usually use about 10 eggs. (from our own chickens! yay!) Add salt and cook til done.

In the meantime, start cooking your tortillas. White corn are what we prefer. My favorite brand is Juan Valdez, Pepe's variety. They are a local company, so I don't know if they are sold everywhere. If you have this brand, BUY THEM!! You can cook them in a little oil or just spray each side with Pam and cook them slightly on both sides just to soften them up. You can cook them til they are chewy, if you like. I usually just lightly spray with Pam and stack them in a paper towel and microwave for maybe 30 seconds. This makes them REALLY good and it's so fast to do a big stack. My friend told me this little time saving trick!

Take your tortilla and add the egg mixture and salsa and devour! We love avocados on these, too. We also add a handful or so of hashbrowns to the egg/chorizo mix sometimes, too.

I have been perfecting salsa. When I'm done, I'll share it with you.

O'Henry Bars

2011-03-06T10:38:00.000-08:00

These are the easiest, yummiest bars in the world. My Grandma used to make these when I was growing up. I made them recently, and I had forgotten how I love them. Kids can whip these up in no time!

1 c brown sugar
1 c light corn syrup
1 1/3 c peanut butter
1 10 oz pkg Special K cereal (6 cups)
1 c butterscotch chips
1 c chocolate chips

Place sugar and corn syrup in sauce pan and bring to a boil. Take off heat, add peanut butter and stir til smooth. Pour over cereal which has been placed in a large mixing bowl. (this sets up quickly, so stir fast) Pat into a 10x15 cookie sheet. Melt butterscotch and chocolate chips over low heat and spread over top. (I microwaved mine)

Cheese Chowder

2011-03-06T10:31:00.000-08:00

I am not sure if I put this in the Dale Girl Cookbook. If I didn't, I should have. Add it immediately! This is so delicious!

4 c potatoes, peeled and cubed, (4 medium)
2 c diced carrots
2 c chopped celery
1 1/2 c minced onion
4 c water
2 t salt
1 10 oz frozen broccoli
3 T chicken base (or bouillon cubes use like 6)
3 1/2 c milk
1/2 c butter
1/2 c flour
1 T dry mustard

Prepare potatoes, carrots, celery and onion. Add to large pot with salt and water. (make sure water just covers veggies) Cook til not quite done, then add broccoli and chicken base. Don't drain water. Meanwhile, in saucepan melt butter. Add flour and mustard. Cook til paste forms, 1-2 minutes. Add milk and cheese. Do not boil. Stir constantly til cheese it melted. Add to pot of veggies. Stir together. Do not boil.

Balsamic Pork Cutlets (from Family Circle)

2011-02-21T16:27:00.001-08:00

6 boneless pork chops, pounded to 1/2" thick.(I just buy "thin cut")
1/4 cup flour
1 T oil
1 onion, chopped
1 red sweet bell pepper, chopped
2 cloves garlic, minced
14oz can beef broth
6.5oz can mushrooms( in this dish, canned are fine. you can do fresh sautee'd too)
2-3 T balsamic vinegar (2 T was plenty for my taste)
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp pepper
1/8 tsp salt
package orzo, cooked (you can sub rice for this too)
Season chops with a little salt and pepper then coat with flour. Reserve unused flour. Over medium-high heat, brown chops in the oil, 2-3 mins per side. Remove to plate. To drippings in pan add onion and bell pepper. Cook 3 mins stirring so it doesnt burn. Add garlic. Take 1 T of reserved flour and add to can of broth, then pour into pan. Stir in drained mushrooms, vinegar, parsley, basil pepper and salt. Bring to simmer. Add pork, cover and cook on medium-low for 10 mins, turn chops halfway through. Serve over orzo or rice. * This was very tasty and was even better the next day.*

Honey Lime Enchiladas

2011-01-07T10:35:00.000-08:00

These are our new favorite enchiladas. Just double and put one in freezer!
1/3 cup honey
1/4 cup fresh lime juice
1 tsp chili powder(more if want spice)
1-2 large garlic cloves, pressed
1.5lbs cooked chicken, SHREDDED
Mix above ingredients and marinate 30 mins. Stiring occasionally. In another bowl mix:
20 oz can green enchilada sauce
1 cup cream
This is your sauce. (save a cup or so for serving)
Spread a little sauce in bottom of greased 9x13. Take 10 flour tortillas and fill with chicken mixture, then grated cheddar, then drizzle spoonful of sauce. Roll up and place in dish. Drizzle sauce over top then extra cheese. Bake 30 minutes. Serve with remaining sauce. These are not hot if you use mild enchilada sauce!

Baked Mushroom Chicken

2011-01-07T10:19:00.000-08:00

I think I will cook this every night for dinner.....
4 large chicken breasts
1/4 cup flour
3T butter
1.5 cups sliced fresh mushrooms
3/4 cup chicken broth
salt & pepper
1/3 cup grated mozzarella(or more)(be generous)
1/3 cup grated parmesan (or more)(be generous)
1/4 cup sliced green onions
Pound out the chicken breasts between plastic wrap. I sliced each one in half horizontally to make 8 breasts because they were thick. If using already thin ones, double the breasts. Make them 1/4" thick. Salt and pepper them, then dredge in flour. Brown over med-high heat in butter. Add oil to butter if burning. Place browned chicken in large casserole dish. Meanwhile, in 1-2T butter, sautee mushrooms till darker and yummy. Add salt and little pepper and chicken broth. (you may want to double chicken broth if using more breasts.) Boil 5 mins till liquid is reduced to 1/2 cup. Pour mushrooms over chicken, and bake 15-20 minutes @375. Take out and top with cheeses and green onions. Bake another 5-6 mins till melted. I served this over cooked egg noodles tossed with butter, parsley flakes and salt. WAY GOOD.

Lemon Poppy Seed Bread

2010-12-21T06:02:00.000-08:00

This bread is so fast to whip up and so moist! The glaze is simply heaven! From allrecipes.

3 c flour
1 1/2 t salt
1 1/2 t baking powder
2 T poppy seeds
2 c white sugar
1 c oil
3 eggs
1 c milk
grated rind of 1 lemon
1/2 c fresh lemon juice (or if you are in a pinch you can use 1 1/2 t lemon extract)
1 1/2 t vanilla extract

GLAZE:
1/4 c orange juice
3/4 c white sugar
juice of 1/2 a lemon (or 1/2 t lemon extract, but juice is always better!)

~In large mixing bowl stir together dry ingredients.
~Make well in center and add wet ingredients. Mix them well and then incorporate all the dry.
~Mix well for about a minute, until smooth.
~Pour into greased pans (I've used different sizes, but last I made was 2 med. loaves and 2 mini loaves. It makes approximately 3 medium loaves).
~Bake at 350 for around 50-55 minutes; less time for mini loaves. DO NOT OVERBAKE! Check them very carefully with toothpick just until done.
~Mix glaze ingredients well and drizzle over hot loaves completely covering them. Cool.
~Best when eaten the next day.

Jalapeno Jelly

2010-12-21T05:54:00.000-08:00

Recipe from The Silver Scissor blog. Perfect! Not too hot. Must be served with cream cheese on Club or Triscuit crackers!

3/4 lb jalapeno peppers
2 c apple cider vinegar, divided
6 c sugar
2 pouches LIQUID pectin
green food coloring, optional but highly recommended!

~Wash peppers, drain. Remove stems and seeds. Puree peppers and 1 c vinegar in food processor or blender (blender works great!).
~Combine puree, 1 c vinegar, and sugar in very large pot. This will bubble up quite a bit so use a stock pot or larger pot.
~Bring to a boil and continue boiling for 10 minutes. Have a book or other good reading material nearby to help pass the time!
~Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute stirring constantly.
~Remove from heat. Skim foam. Stir in a few drops of food coloring, otherwise it will be a weird yellowish color.
~Ladle hot jelly into jars leaving 1/4 inch headspace.
~Process 10 minutes in boiling water canner.
~Makes approximately 7 half pints.

Best Buttermilk Biscuits

2010-11-10T06:14:00.000-08:00

This is the best recipe I've found for buttermilk biscuits! Soooo good. Love the texture-a little crispy on outide and very moist inside.

2 c flour
3 t baking powder
2 t sugar
1/2 t cream of tartar
1/4 t baking soda
1/4 t salt
1/2 c cold butter, sliced
3/4 c buttermilk (or more)

-You can do this in your food processor or in a bowl. Mix all dry ingredients then add butter slices. Pulse until coarse crumbs or use pastry cutter. Add buttermilk and mix just until it comes together. I needed to add a little more buttermilk to mine as it was a little dry.
-Put dough on floured surface, roll out with rolling pin just a little and cut out biscuits.
-Put on greased baking sheet and bake at 500 degrees for 8-10 minutes.
-Makes approximately 12 medium biscuits.

Pumpkin Pie Dessert Cake

2010-11-09T11:39:00.000-08:00

Ok girls. Here is another delicious one!! This tastes like pumpkin pie, but with a sweet buttery-goodness crust!! It's really yummy!

1 large can pumpkin
1 T pumpkin pie spice (can do 2t cinn, 1/2 t each ginger, nutmeg and allspice to replace)
4 eggs
1 can evaporated milk
1/4 t salt
1 1/2 c sugar
Mix all ingredients. Pour into 9x13 pan. Bake 30 minutes at 350. (I baked mine almost 40 min. because the middle wasn't set) Mix 1 yellow cake mix with 1 cube butter til crumbly. (My sis and I agree it needs 1 1/2 cubes butter to get good results. 1 cube leaves it dry.) Put on top of pumpkin mixture. Bake in oven 30 minutes more. Serve room temp with dollop of whipped cream. Enjoy!!

White Cake with Peach Glaze

2010-10-15T09:29:00.000-07:00

I had this at a friend's 'Chuck' premiere night party. Delicious cake and the show was pretty funny. I had never seen it, though it's been on for several seasons. Sorry it's late. Are there peaches left anywhere?? Next year for sure!!!

Make a white cake

8oz of cream cheese
8oz of Cool Whip
1/2-3/4 of powdered sugar
MIX ALL OF THIS TOGETHER, AND PUT ON TOP OF WHITE CAKE

GLAZE
1C sugar
pinch of salt
3/4 C water
2T lemon juice
1-2T butter
4T heaping of cornstarch
MIX THIS AND STIR CONSTANTLY ON BOIL TILL IT THICKENS, PUT IN FRIDGE TO COOL.

Dice up 4 cups of fresh peaches, mix with glaze and put on top of cake. YUMMY!

Chicken Alphabet Soup

2010-10-06T05:51:00.000-07:00

My kids loved this. Yummy and very easy.

3 medium carrots, sliced
2 celery ribs, diced
1 medium onion, diced
1 T olive oil
2 qt. water
8 chicken bouillon cubes
4 chicken breasts, cooked and cubed
1/4 t dried thyme
1 1/2 c uncooked alphabet pasta
2 T minced fresh parsley (I keep this in a baggie in the freezer so it's easily accessible, just like you Mom!)

-In a large pot saute veggies in oil until tender. Stir in water, chicken, thyme, and bouillon cubes.
-Bring to a boil. You can then let this simmer as long as you like, but if you need it ASAP, once it comes to a boil add pasta. Reduce heat and simmer, uncovered, for 10 minutes or until tender.
-Stir in parsley.
-Serves 10.

Crock Pot Applesauce

2010-09-30T09:49:00.000-07:00

My favorite time to bake is here! Anything with apples, pumpkin, cranberry, pears, can't wait! So to kick off this autumn season I made something I think you'll like. Well, I know you'll like it, you may even love it as we did! I got the recipe from Secondsister. It is heaven and the fresh whipped cream melting on top of the hot applesauce is a MUST! This is the most simple dessert yet so amazingly delicious!

Variety of apples-mcintosh, pink lady, rome, golden delicious, anything!
fresh lemon juice
2 Cinnamon sticks
brown sugar, to taste
2 vanilla beans (optional)
whipped cream sweetened with sugar and vanilla

-Fill your crock pot up with peeled, cored, and quartered apples.
-Sprinkle with lemon juice to help prevent them turning brown.
-Sprinkle on a few tablespoons of water.
-Put cinnamon sticks and vanilla beans down in the apples. You can even sprinkle with some ground cinnamon if you like.
-Put lid on and cook on high all day. Mine took about 6 hours.
-Mash up a little with potato masher unless you like it more chunky. Stir in brown sugar to your liking. It doesn't take much, depending on the sweetness of your apples I guess.
-Serve hot in a bowl with a huge dollop of cold whipped cream. HEAVEN!

Chicken Chimies

2010-07-18T14:07:00.000-07:00

Quick and good!

2 large chicken breasts, cooked and shredded
garlic salt and pepper to taste
10 flour tortillas
8oz monterey jack cheese, shredded
4 green onions, sliced
1-2 T oil
Toss shredded chicken with a few sprinkles garlic salt and pepper. Spoon chicken into tortillas, top with cheese and green onions, then wrap up burrito style. Heat oil in skillet, and add 'burritos', sautee till golden on both sides. Serve hot with your favorite toppings: sour cream, guacamole, salsa. These are good the next day just warmed in the microwave.

Mexican Lasagna

2010-07-18T13:53:00.000-07:00

Brandon took left-overs to work for lunch with him for about 5 days- he loves this.

1/2 lb EACH ground beef and ground sausage
1 jalapeno, chopped( I did not use this, spicy enough w/o it)
1 can diced tomatoes with green chiles
1 tsp garlic powder
1 tsp cumin
1/2 tsp EACH salt and pepper
1 can cream of celery soup
1 can cream of mushroom soup
10oz can enchilada sauce(mild)
18 corn tortillas
2 cups shredded cheddar cheese
1 cup shredded jack cheese
2 tomatoes chopped
4 green onions sliced
fresh cilantro
1 avocado sliced or diced
Cook sausage and beef. Drain. Add jalapeno, and next 5 ingredients, cook till heated. Stir together soups and enchilada sauce in a pan, cook till heated. Spoon 1/3 of the sauce onto bottom of greased 9x13. Layer 6 tortillas. Spoon half the meat mixture and 1/3 sauce over tortillas, then sprinkle with half the cheddar cheese. Add 6 more tortillas, repeat layers, ending with tortillas. Sprinkle top with the jack cheese and next 3 ingredients. Bake @350 for 30 minutes. Serve with avocado on the side.

Patty Casserole

2010-07-18T13:43:00.000-07:00

I picture this recipe coming from a little grandma born and raised in a little Utah town somewhere with a name like Verla. It's a goody.
1 lb or so ground beef
2 potatoes grated
1 carrot grated
half an onion grated
2 eggs
2 T flour
1 can cream of mushroom or chicken, whatever you have in the pantry
1 soup can filled with milk
Mix grated veggies and meat. Add flour and egg. Season if you like. Shape into 8 patties. Brown both sides in a little oil. Place in a 9x13 baking dish. Heat together soup and milk. Pour over patties, cover and bake @350 for 40 minutes. Serve over hot rice spooning "gravy" over top.

Oatmeal Cinnamon waffles

2010-07-18T13:35:00.000-07:00

These are the hearty-ist waffles I've eaten, and they are so good.
1 3/4 cups wheat flour
1 T baking powder
1/4 tsp salt
2 eggs
1 3/4 cup milk
1/2 cup butter, melted
2 cups quick-cooking oats (I used reg.)
2 T each cinnamon and packed brown sugar
Mix flour, baking powder, and salt. In another bowl mix wet ingredients. Add flour mixture to wet, and then add oats, cinnamon and brown sugar. Mix till just combined. Spray hot waffle iron with oil. Cook waffles like normal. Serve immediately. I love eating these with a sliced fresh banana on top and a drizzle of Mrs. butterworths.

Pork Chop Supreme

2010-07-01T10:07:00.000-07:00

6 pork chops, bone-in
paprika
salt&pepper
2 T olive oil
1 cup water
1/2 cup chopped celery
1 packet onion soup mix
2-3 T flour
1 T fresh parsley
1/4 cup cold water
6oz can evaporated milk
Season generously the pork chops using paprika, salt and pepper. In the biggest skillet you own, brown them well in olive oil. Mix together onion soup mix, 1 cup water and celery. Pour over chops. Cover and simmer 45mins. Remove chops, set aside and keep warm. Combine flour, parsley and 1/4 cup cold water till smooth. Add to juices in pan. Then add milk. Whisk till bubbly and thickened 3-5 mins.(at this point if you want a lot of gravy, you can add more milk, water/flour to this.) Cover chops with sauce and serve with mashed potatoes or noodles. **This also would be great in a crock pot for a couple hours instead of skillet cooking.

Banana Foster Bread Pudding (AKA the best bread pudding in the universe!)

2010-06-08T18:07:00.000-07:00

I have made this three times in two weeks! You can't go wrong with this comfort dessert with amazing carmel rum sauce and fresh bananas! 1- 1/2 the recipe for a 9x13 pan.

3 eggs
2 egg yolks
1/4 t ground nutmeg
1 t cinnamon
1 C ripe bananas, mashed (about two med.)
1 t vanilla extract
1 C sugar
1/2 C light brown sugar, packed
1-3/4 C heavy cream
croissants, broken into bite size pieces (5-6 cups)

350. In large bowl, mix eggs and yolks until frothy. Add spices, banana puree, vanilla. Mix well. Add sugars. Mix. Add cream. Add croissants and let sit for 30 min. Pour into buttered 9x13. (I use glass). Place pan in a hot water bath (about an inch hot water in large roasting pan). Bake for 1 hour. Serve with sauce.

Sauce:

1/2 C unsalted butter
1/2 C firmly packed brown sugar
1/3 C heavy cream
2 bananas sliced
3 tablespoons rum (got to have rum or you might as well forget the whole thing!!!!)

Heat medium skillet-low heat. Add butter and brown sugar, stir constantly until sugar melts. Add bananas-1 min. Add rum, 1 min. Add cream. Serve over pudding with vanilla ice cream!!!! Try not to make the mmmmmm noise too much while eating!

Lime Freeze

2010-05-26T18:30:00.000-07:00

In honor of the elusive summer weather, I am posting this most delectable of summer treats. They make these at the local drug store/soda fountain in town. AND, since none of you EVER come and visit me, you'll never know how good they are. SO, I am sharing this recipe. (you can feel guilty now) I have a friend who works there, so she has made them at her home for me! Enjoy!

Vanilla ice cream--maybe half a picher full
3-4 Fresh squeezed lime juice, to taste
Sprite, quite a bit, enough to make it thin shake consistency
Sugar, to taste (if the limes are too tart)

Put all the stuff in the blender and blend away. Just make it taste yummy. You can put some green food coloring in it for effect, but I try to avoid adding food coloring to my stuff.

Caramel Pretzel Brownie Cups

2010-05-05T08:04:00.000-07:00

I got this recipe from the blog In My Kitchen Today. (adapted from zupas.com) These babies are delicious! And pretty easy. I made them in mini cupcake molds. If you don't have these, just make them smaller in regular ones. I think big ones would be too much. These are really rich! It made about 34 small ones.

1 German Chocolate Cake Mix
1 egg
1/2 C butter, softened

Pretzel Crumble
1/4 C butter, melted
2 T brown sugar
1 C crushed pretzels
Mix together.

In a large bowl, mix together the cake mix, egg and butter until smooth. (Use a mixer) Scoop batter 2/3 full into a muffin tin sprayed with non stick spray. Scoop 1 T pretzel crumble on top of brownie batter. (little less for minis) Pat down. Bake at 350 for about 10 minutes or until edges are set. (I did 7 minutes with the minis)

8 oz caramels, melted in microwave over medium heat-stirring frequently
1 C semi-sweet chocolate chips

Immediately after taking the brownie cups out of the oven, pour caramel over the cups, and then sprinkle with choc. chips. Place cups in the oven for 30 minutes more to allow the choc. chips to soften slightly. (I did 15 minutes with the minis) Place in the microwave for 15 seconds (7 sec for minis) before serving.

I needed more caramel than this. I don't know if I got too much or if the mini just made more. (can you have too much?) I used the whole bag. ( Minus the few Chan and I snitched!) Mine were a little hard when they cooled, but if you microwave them, then are soft and delish. (be careful, the caramel will be molten) Please make sure and follow the directions. I had a 3 year old helping me, so I put the pretzel stuff on in the wrong order because I was keeping him out of things instead of reading carefully! But they were still so yummy!

Multi-Grain Bread

2010-03-30T17:56:00.000-07:00

This is THE most delicious bread I have ever made! I got the recipe from the blog All Things Delicious. (it's a great blog, check it out!) It's as good or better than my "prize winning" bread. It stays moist longer. It tastes like the multi-grain bread I have been buying and wishing I could duplicate! Make it as soon as you can!

This is her exact recipe. I'll make my comments at the end.

1/4 c sesame seeds
1/4 c millet
1/8 c flaxseed
1/4 c sunflower seeds
1 c 9 grain cereal (or 7 grain or 11 grain whatever you want)
3 c very hot water

1/4 c oil
3 T molasses
1/4 c honey
1 (heaping) T instant yeast (my mom uses 3 leveled T instant yeast, so take your pick or anywhere in between)

1/2 c gluten
1 T dough enhancer
1 T salt
1 c whole wheat flour

4-5 c additional whole wheat flour

Combine first 5 ingredients (the seeds) and let them soak in the very hot water for 15 minutes. Then combine the oil, molasses, honey, and yeast and add it to the soaked seeds and water. To this mixture, add the gluten, dough enhancer, salt, and 1 c flour; mix well for 1 minute. Then add 4-5 cups more flour, enough until the sides of the bowl are clean. Mix with a Bosch on speed 2 (medium) for 8 minutes with a dough hook.

Turn out dough. Put in loaf pans. Let rise for an hour. Bake at 350 for 35 minutes.

My notes: I used the three level (or close to it) T yeast. I didn't have dough enhancer, so I omitted, and the bread came out great. When it's mixing with the dough hook, WATCH YOUR MIXER! I wasn't, and when I turned around the whole mixer was about to go off the counter. The dough is tough and the mixer really moves. (maybe that's where the dough enhancer comes in??) Thank heaven for electricity, the cord saved my mixer. You only have to let this rise once, in the pans. I didn't let mine rise quite an hour. They rose more than double though, and I love the consistency. I made 3 large loaves (9x5x3). If you have the smaller ones, it's probably more like 5-6. You'll want to adjust the time if you do smaller loaves--maybe 10 minutes less??

Mom's Corned Beef & Cabbage

2010-03-17T09:20:00.000-07:00

This blog cannot be complete without Mom's signature Corned Beef and Cabbage! This is on the menu tonight for our green day celebration and my mouth is already watering. This is the best you will ever have, trust me.

3-4 lbs corned beef (Shenson's is good), choose one with the least fat and DO NOT use seasoning packet that comes with it-I prefer 4 lbs and so does Mom
2 onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
6 small red potatoes, cut in wedges
6 small carrots, peeled and cut in thirds
1 medium green cabbage, cut in 6 wedges

-Put corned beef in large pot, barely covering with hot water. Add onion, garlic, cloves, and bay leaves. Cover and simmer-don't boil-for 1 hr. per pound of meat.
-When done, take out the meat and set aside on plate and cover with foil. To liquid in pot add potatoes and carrots. Cover and boil 20 minutes. Add cabbage wedges and boil 10 more minutes.
-Cut meat across the grain. Put slices on plates or large soup bowls and spoon veggies and some juice over the meat. And smother with butter and lots of salt of course!!

Lemon Cakes

2010-03-08T12:15:00.000-08:00

If you are a lemon fan you will LOVE LOVE these!!!!!! I'm making them for Dad's 70th!

Generously butter and sugar 8 (5 oz) ramekins.

Preheat oven to 325.

5 T butter @ room temp.

6 T plus 3/4 C sugar, divided

5 eggs @ room temp., separated

grated zest of two lemons

6 T flour

1 1/4 C whole milk @ room temp.

2/3 C fresh lemon juice @ room temp.

garnish with whipped cream and berries

Cream butter and 6 T sugar until light in color, about 2 min. Add egg yolks one at a time. Stir in lemon zest and flour. Add milk and lemon juice and beat thoroughly.

Whip eggs whites until soft opaque peaks form. Slowly drizzle in 3/4 C sugar and whip until meringue forms stiff glossy peaks. Gently fold meringue into lemon mixture.

Scoop the mixture into the ramekins and gently smooth the tops. Place ramekins in a large baking pan in oven. Pour boiling water into pan within 1" of tops of ramekins. Bake 30 minutes. Remove from water bath and cool completely.

Oatmeal Banana Cake

2010-03-08T11:55:00.000-08:00

When you want an extra special banana "bread" try this! I like it better that any of my other recipes for banana bread.

Serves 8-10

4 oz. (8 T) butter at room temp.

3/4 C brown sugar

2 eggs @ room temp.

2 large very ripe bananas, mashed

1 t vanilla

zest of half a lemon

3/4 C flour

1 1/4 C oats

heaping 1/4 t salt

1 t baking soda

Topping:

3/4 C oats

1/3 C brown sugar

zest of 1/2 lemon

1/2 t cinnamon

1 T flour

1/3 finely chopped pecans

4 T butter, melted

Preheat oven to 350.

Prepare a 9" spring form pan with butter and flour.

Whisk dry ingred. for topping. Add melted butter and stir with fork until crumbly. Set aside.

For cake, mix like you would for banana bread. Cream butter and sugar. Add eggs one at a time. Add vanilla, zest and banana. Mix in dry ingred. Pour into prepared pan. Spread topping on top and push down slightly. Bake 30-35 minutes until toothpick inserted comes out clean but moist. Let cool on rack for a few minutes. Release ring. Cut and serve warm!

Cranberry, Orange Scones

2010-03-08T11:40:00.000-08:00

These are so moist and delicate when fresh out of the oven! Very quick to make for a special week day breakfast! Kelly says they are one of his favorite "desserts" that I make! You can use different fresh fruits and zests such as blueberry lemon, or raspberry lemon. Give them a try!

1C fruit (dried cranberries)
2 C flour
1/2 C sugar
1 T baking powder
1/2 t salt
1 t orange zest
6 T cold butter cut into 1/4" pieces
1/2 C plus 1 T light cream
1 t vanilla
1/4 C light sour cream

Preheat to 425. Line large cookie sheet with parchment.
Mix dry ingred. Cut in butter. Add fruit and gently toss. Add 1/2 C cream, vanilla and zest. Stir to form ball. If you need more moisture, add a little more cream but you don't want dough to be too moist. It shouldn't stick to your hands! DON'T overwork! Form ball. Let sit a minute. Transfer to pan and pat into 8 inch circle. Cut into 8 equal wedges and separate by 1 inch apart at least. Brush tops with 1 T cream and sprinkle with raw sugar. Bake 18 min or until golden. DON'T over bake!!! Watch these! Cook slightly and serve with honey butter or just plain!

Hot Mexican Spinach Dip

2010-02-28T16:47:00.000-08:00

Lately, I have been making hearty dips on Sunday for dinner. It's quick, easy and I don't have to think ahead more than just making sure I have the ingredients. We just all sit around the bowl and chow to our hearts content. No fuss. This one is really good. I tweaked it from the original I found on allrecipes.com. I like this because you can use any salsa to spice it up or down and same with the cheese.

1 (16 oz) jar salsa
1 (10 oz) pkg frozen chopped spinach, thawed and drained
2 cups shredded pepper jack (you can also use monterey jack for a milder version)
1 (8oz) pkg cream cheese, diced and softened
1 (2.25 oz) can chopped black olives, drained (I just chopped my own)
1 T red wine vinegar
salt and pepper to taste
1/2 lb or so loose Italian pork sausage, cooked (it didn't call for this, but my family is carnivorous, so it went in, and it was delish)

Preheat oven to 400. In medium baking dish, mix together all ingredients. Bake 12-15 minutes or til bubbly. I gave it a quick stir cuz I didn't want a mouthful of hot cream cheese. Serve with torilla chips or fritos. I thought this might be good with cubed bread or crackers, too.

Shepherd's Pie

2010-02-24T11:41:00.000-08:00

Here's a good 'ole standby from my college days. I got the recipe from Heather--she used to make it when we were at Ricks College. My family loves it. I love the simplicity of it and the fact that I always have the ingredients on hand. It's a great food storage recipe, especially if you use potato pearls instead of fresh. It makes the perfect amount for our family too--11x7 casserole dish or the equivalent.

1 lb ground beef
1 small onion, diced
1/2 t salt (or more)
lots of fresh ground pepper
1 can green beans, drained
1 can condensed tomato soup
5 medium potatoes, cooked
1/2 c milk
1 egg, beaten
1/2 c cheddar cheese, grated

-Brown meat with onion and salt and pepper. When cooked through, add green beans and tomato soup. Mix well.
-For fresh potatoes, peel, dice, and cook until fork-tender. Drain. Mash with milk and egg.
-For potato pearls--follow directions on can if you're using ones from the cannery--I use 1 c potato pearls and 2 1/4 c boiling water. I still add the beaten egg to this.
-In an 11x7 greased dish, put all of meat mixture in and spread even. Then top with mashed potatoes, spread to cover meat mixture. Top with grated cheese.
-Bake at 350 for 25-30 minutes, uncovered, until bubbly.
-Let rest 10 minutes before serving.

Jay's Signature Pizza Crust

2010-02-18T05:54:00.000-08:00

I was in a bind the other night, busily trying to get my typing done, when I asked Gwen to make dinner for us. It was pizza night but I couldn't find my regular pizza crust recipe and had no time to look for it, so I quickly looked on allrecipes and printed this one out. It turned out amazingly good. Usually my crust is too thick and bready, but this one came out crispy on the outside and soft and chewy on the inside. We didn't rise the dough for an hour like the recipe states since we were short on time, but it still turned out great and I know would be even better made the proper way. We also baked it a little differently than stated on the original recipe because pizza cooked at a higher temperature is how they do it in restraurants and the secret to good crust, so I hear, so the following is how we did it. This was the best homemade pizza I've had and Gwen did a better job than I think I could have done!

2 1/4 t active dry yeast
1/2 t brown sugar
1 1/2 c warm water
1 t salt
2 T olive oil
3 1/3 c flour

-In a large bowl, dissolve yeast and brown sugar in water. Let sit for 10 minutes.
-Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
-Turn dough out onto a well-floured surface and knead in more flour until the dough is no longer sticky. Place dough in a well-oiled bowl and cover with a cloth or plastic wrap. Let the dough rise until double; this should take about an hour.
-Punch dough down; form a tight ball; let dough relax for a minute before rolling out.
-Gwen just pressed the dough into a large 16" pizza pan (the kind with tiny holes in the bottom-important for crispy crust) to the edges, making the dough thicker around the very edge for that extra "crust". You can spray your pan, but we didn't so that the crust could "grip" the pan and stay put.
-Preheat oven at 500. Bake for 5-8 minutes. Take out. Put on toppings. Put back in oven and bake for approximately 8 more minutes, or until cheese is bubbly, crust is golden, and toppings look cooked how you like them.

Easy Chocolate Lover's Cheesepie

2010-02-15T15:07:00.000-08:00

I made this for Valentine's Day. It is fast, easy, and really delicious! It's rich, but not over the top. I have had this recipe for years. It's from Hershey's.

3 packages cream cheese (8 oz ea), softened (I use the 1/3 less fat)

3/4 c sugar

3 eggs

1 t vanilla extract

2 c (12 oz pkg) Hershey's Mini Semi-Sweet Chips, divided

1 extra-serving-size packaged graham cracker crust (9 oz)

(I made my crust, I like homemade better. I used a deep dish 9" pie plate)

2 T whipping cream

1. Heat oven to 450.

2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 c small chocolate chips; pour into crust.

3. Bake 10 minutes. Without opening oven door, reduce tempurature to 250; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refigerate until thoroughly chilled.

4. Place remaining 1/3 c chips and whipping cream in a small bowl. Microwave at high 20-30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesepie. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover pie. Serves 10.

Sugar Crinkles

2010-02-09T09:43:00.000-08:00

I have had this recipe for years. They are delicious and so quick and easy! If you're in the mood for sugar cookies, but don't have the time for the traditional recipe, these are a great substitute.

1 c shortening (I do half butter, it's really a must)
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla
Cream this together.
Add to creamed mixture:
2 c flour
1/2 t soda
1 t cream of tartar
1 t salt
Mix well.
Roll 1 tablespoon dough into a ball. Roll in sugar. Place on an ungreased cookie sheet. Do not flatten. Bake 10 minutes (or a little less) at 350. Makes about 30 cookies. (in an effort to make these festive, I used colored sugar. I only had large granulated. They weren't quite as yummy with the big chunks. Use fine colored sugar, if they make it. Or just don't bother!!)

Weeknight Ravioli Bake

2010-01-26T16:19:00.000-08:00

This is the one I told you about at girl's day! You probably have made something similar, but this is so good!
1 jar Prego, any flavor
1 can diced tomatoes, undrained. I like petite diced.
1/2 cup water
2 pkgs (1lb. each) frozen cheese ravioli, leave frozen. Can do meat filled if you prefer.
1 pkg shredded Italian cheese blend (2 cups)
Parmesan
Mix Prego with tomatoes and water. Pour 1 cup sauce on bottom of 9x13 baking dish. Layer half the frozen ravioli and 1 cup cheese blend. Repeat ravioli layer and remaining sauce. Top with remaining cheese blend. Cover and bake at 400 for 30 mins. Uncover and continue baking 15 mins till bubbly. Remove from oven and sprinkle with parmesan, let stand 10 mins. Serve.

Brownie Trifle

2010-01-26T13:05:00.000-08:00

1 pkg. brownie mix
2 1/2 cups cold milk
2 boxes chocolate instant pudding (3.4oz)
12 oz cool whip
3 Heath candy bars, chopped
Bake brownies, cool completely. Cut into bite-sizes cubes. Beat milk and pudding 2 mins. Fold in cool whip. Place 1/2 the brownie cubes in bottom of trifle pan , cover with 1/2 pudding layer. Repeat layers. Top with Heath crumbs.

Yummy French Dip Sandwhich

2010-01-26T13:02:00.000-08:00

Crockpot on low, 10-12 hrs:
3 lb. roast
2 pkts. au jus mix
1 pkt onion soup mix
7-8 cups water
Shred beef and serve on buns and use juices from crock pot for dipping.

Hot Hammies

2010-01-26T12:55:00.000-08:00

I stole this recipe from some blog I ran into!
Rhodes rolls, thawed
10-15 thin slices deli ham
10 slices swiss cheese
Roll out each roll into big as you can circle
Place slice ham and 1/2 slice or so swiss in center. Wrap dough around meat and cheese and seal all edges. Melt 1 cube butter. In a seperate bowl, mix 1/2 cup parmesan, 1/2 T dry parsely flakes, 1/2 tsp garlic powder. Dip each roll into butter then parmesan mixture. Place in greased baking pan. Cover with plastic wrap and let rise to double, about 1 hr. Bake according to roll's package, 350 for 20 mins?? Be careful to watch for burning.

Chewy Chocolate Chip Oatmeal Cookies

2010-01-22T07:37:00.000-08:00

I finally found the perfect oatmeal chocolate chip cookie recipe! I was so excited once I baked them to find out that they were nice thick, soft, and chewy cookies--just the way we love them. In the past my oatmeal cookies have always gone flat, but not these babies! (Found at allrecipes with some adjustments).

1 c butter, softened
1 c brown sugar, packed
1/2 c white sugar
2 eggs
2 t vanilla extract
1 3/4 c flour
1 t baking soda
1 t salt
3 c quick oats (I'm sure you could use reg.)
1/2 c chopped pecans or walnuts
1 bag semi-sweet chocolate chips

-Cream together butter and sugars until smooth. I like to do this for a few minutes until it gets light and fluffy.
-Beat in eggs one at a time.
-Add vanilla.
-Combine flour, baking soda, and salt into separate bowl. Gradually add to creamed mixture UNTIL JUST BLENDED.
-Stir in oats, nuts, and chocolate chips. If you don't think you like nuts in cookies, you will in these. It's a small amount and hardly noticable but adds great flavor.
-Drop by heaping spoonfuls ontol ungreased baking sheets. I use medium size cookie scoop heaping.
-Bake at 325 degrees for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found 12 minutes to be perfect. Don't overbake. If your oven tends to cook fast check cookies at 10 minutes or so.
-Store in airtight container.

Homemade Whole Grain Pancake Mix

2010-01-18T20:43:00.000-08:00

I decided I wanted to make my own pancake mix. Since I have a wheat grinder, I thought I should be thinking of more ways to use it. I am also interested in fresher, more quality foods. These are just under 90% whole grain! This recipe is from the King Arthur Flour Company's website. It is SOOOO delicious! This stores in an airtight container at room temp for 2 weeks, or indefinately in the fridge or freezer. Everyone gave these a thumbs up tonight. This will be really fast to whip up before school!

4 cups King Arthur white whole wheat flour
1 cup King Arthur Unbleached All-Purpose Flour
3 1/2 cups old-fashioned or rolled oats
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

To Make Mix
1.Grind the oats in a food processer until they are chopped fine, but not a powder.
2.Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
3.Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To Make Pancakes:
1.Whisk together 1 cup of mix, 1 cup of buttermilk (you can use soured milk, but buttermilk gives noticeably superior results; a combination of half plain yogurt and half milk also will do), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.
2.Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).
3.Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake. When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
4.Serve pancakes immediately, or stack and hold in a warm oven.
Yield: a batch using one cup of the mix will make about eight 4" pancakes.
Note: If you don't have buttermilk in the house, try the yogurt and milk combination first; if you happen to have buttermilk powder, try this: In place of the buttermilk, add 1/4 cup buttermilk powder to 1 cup of dry mix, then stir in 1 cup water and 1 large egg. The results won't be as magnificent as using liquid buttermilk, but you'll still have very tasty pancakes.
Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet).

I didn't use their brand of flour. I ground my own WW flour and I only use unbleached anyway. I only had quick oats on hand, so I used those instead. I only had the mixture sit 10 minutes. It seemed fine. I also didn't have buttermilk, so I used the sour milk. Whenever I do this in a buttermilk recipe, it makes a thinner pancake. (we call the too thick ones 'sinkers'--they sink to the pit of your stomach and stay! My dad always made sinkers growing up!!) I don't mind the thinner, but it is different with the real stuff. I would say they are better with buttermilk , but still delicious no matter what is used. They also said you can freeze buttermilk in 1 cup portions to use at later times. I will definitely do this, because I don't often have a need for buttermilk otherwise. Also, these are fabulous with berries in them. And my kids loved jam on them. They were nervous to try the syrup I made. (see comments below!)

Here is a syrup recipe I found on Rumble in the kitchen blog. It doesn't taste like Mrs. Butterworth. Chris thought it tasted "boozy" with the rum. I liked it. Not sure what that says about me... I think you just need to use a little. Chris always dowses his pancakes, I am a minimalist! See what you think, and let me know!

Homemade "Mrs. Butterworth's" Syrup

Ingredients:
1 cup firmly packed brown sugar
3/4 cup water
1 tsp cornstarch
1/4 tsp rum flavoring
1 tsp vanilla extract
pinch of salt

1.Put the brown sugar & salt into a medium saucepan. Place the cornstarch in a small bowl or cup and drizzle with about 2 tbs. of water. Stir or whisk with a fork until the cornstarch is dissolved, then add it to the saucepan along with the rest of the water.
2.Stir or whisk constantly over medium-high heat, until the mixture comes to a boil. Boil one minute, still stirring.
3.Remove the saucepan from the heat, and let the syrup cool completely. When it's cool, stir in the extracts.

Winter Salsa

2010-01-17T16:14:00.000-08:00

Don't you miss fresh salsa in the winter?? I surely do. I came up with this the other day. Most Mexican resturants don't use fresh tomatoes anyway. And who doesn't have them on hand all the time?!

1 can (15 oz) stewed tomatoes--puree, diced, whatever you like (I put mine in the blender because I don't like chunks)
jalepeno pepper, to taste
annaheim pepper, to taste
onion, to taste
green onion, to taste
1 clove garlic, minced
salt
pepper
little bit of sugar, if desired
cilantro
2-3 tsp cider vinegar, to taste (I found the vinegar was key to making it yummy! I don't know if lime juice might do the same thing, you might play with that)

Put tomatoes, peppers, and some of plain onion in blender. Whirl til just blended, not pulverized. Put in bowl and add the rest of your ingredients. Chris is the salsa king and he LOVES this! Now we can have good salsa all year round!

Beef and Broccoli

2010-01-13T18:23:00.000-08:00

My sister sent this yummy recipe to me. This is really good and quick and easy! My sister said she didn't have apple juice, so she substituted orange juice, and it was fine. Her hubby is diabetic, so she only used 1T sugar, and she said it was good that way. I put toasted sesame seeds in it for fun. Enjoy!!!

1 pound top round beef steak
¼ cup soy sauce
2 Tlbs sugar
¼ cup white grape juice or apple juice
2 Tlbs cornstarch
1 cup water
2 cups fresh broccoli florets, stems removed
4 Tlbs vegetable or olive oil, divided
2 cloves garlic, minced
2 teaspoons sesame oil
(toasted sesame seeds, optional)
Cut beef steak into 2-inch strips; set aside.(I cut mine into bite-sized pieces) Combine soy sauce, sugar, juice, cornstarch, and water in a small bowl; set aside. In a large skillet, stir-fry broccoli in 2 tlbs oil for about 5 minutes over medium heat. Do not overcook. Place broccoli in another dish. Pour remaining oil in the same skillet and heat on medium high. Add beef steak and cook until well browned on all sides, about 10 minutes. Add garlic and cook until fragrant, not more than one minute. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil. Remove from heat. Stir in broccoli. Serve over hot steamed rice. Makes 8 servings.

Refreshing Shrimp Salad

2010-01-07T16:03:00.000-08:00

I've been craving Costco's shrimp salad and thought I'd try making my own. I love what I came up with, so refreshing and perfect for a light meal, and of course it's low-carb so that makes it even better. You can use low-fat mayo to cut on the fat also if you'd like. This would be lovely served for brunch/lunch in a hollowed out tomato and a sprig of parsley or fresh dill on top for garnish (if putting in a tomato you may want to cut up shrimp a little bit). Can also be served on a bed of green leaf lettuce.

2 pounds medium cooked shrimp
3 stalks celery, diced
3 green onions, minced
Juice of 1/2 lemon
1 c mayonnaise
1 t kosher salt, or to taste
1/2 t fresh ground pepper
1/2-1 t dill weed (fresh or dry)

-Combine everything in a large bowl and chill for at least an hour for flavors to mix.

Salsa Mac & Beef

2009-12-22T18:17:00.000-08:00

This totally sounds like a WT kind of meal, but it's good!!

1 lb. ground beef
1 can Beef Consomme (Campbell's)
1 1/3 cups water
2 1/2 cups raw medium shell pasta
1 can Cheddar cheese soup
1 cup mild Pace salsa (or hotter if you want)
Cook beef in large skillet till browned, add consomme and water. Bring to boil and add pasta shells. Cook, stirring occasionally till pasta is tender, about 10-15 minutes (add more water if it evaporates). Add cheddar soup and salsa, heat through. I add a handful of Costco four cheese blend to the top!! Serves 4 adults-size portions.

Buffalo Chicken Dip

2009-12-19T13:48:00.000-08:00

Looking for a good appetizer recipe for an upcoming Christmas party? I've got the one for you. This dip is great served with crackers or celery sticks and other veggies. You can add more of the hot sauce if you like it more spicy.

1 pkg (8 oz) cream cheese, softened
1/2 c blue cheese OR ranch dressing (made from packet the best)
1/2 c any flavor Frank's Red Hot sauce
1/2 c crumbled blue cheese OR grated mozarella
2 c cooked chicken, diced (already cooked rotisserie works great)

-You can make this two ways. First, you can mix everything in your crockpot and heat on low until hot and bubbly.
-Second, you can mix everything well until smooth and spread in a 9-inch deep dish pie plate and bake at 350 for about 20 minutes until hot and bubbly.
-Either way you do it, give it a nice stir before serving and enjoy.
-Makes about 4 cups.

Easy Chicken Cordon Bleu

2009-12-14T12:11:00.000-08:00

10 chicken breast halves (the bag of individually frozen ones are good because they are thinner, just thaw)
10 slices deli ham
10 slices Swiss cheese or your favorite
1 BIG can cream chicken soup
16oz sour cream
cooked rice
Pound out your chicken breasts between sheets of plastic wrap, using a mallet or rolling pin. Place a slice of cheese and ham on top, covering chicken- use additional slices if needed to cover.
Roll up and place in 9x13 dish, using toothpick to secure if needed. When all are rolled up, Mix soup and sour cream and pour over top. Bake 1 hour and 20 minutes @ 350. Be careful of boiling over in oven- use cookie sheet underneath dish just in case. Serve over cooked rice.

Peppermint Bark

2009-12-14T09:08:00.000-08:00

I have a feeling this is going to become a Christmas family tradition in our home. The trick good bark is good chocolate--don't get the cheap, waxy stuff. I went to Kitchen Kneads and bought several pounds of their Guittard Old Dutch, and some of their good white chocolate (I can't remember the brand). I have heard that Bob's Candycanes are the best, not Spangler, but I found that out after I had already bought several boxes of Spangler. You can make this anyway you want--I added more milk chocolate (about 1/4 lb. more) than what the recipe called for. You can use dark chocolate, or any combination you want. Some people use all white. It's totally up to you!

1 lb (16 oz) chocolate (I like milk)
12 oz white chocolate
1/4-3/4 t peppermint extract (I only used 1/4 and it was perfect-not too strong)
Seven 6-inch candy canes (maybe more)

-Line bottom of jelly roll size baking sheet with foil.
-Bring water to a boil in the bottom of a double boiler (I don't have one so I just used a pot and a stainless steel bowl over the top of it. Make sure it's a good fit so not a lot of steam gets out on the chocolate, and the water in the pot should not touch the bottom of your bowl).
-Once boiling, remove from heat. Put in milk chocolate and constantly stir until all melted.
-Pour into your lined baking sheet and spread so thickness is just under a quarter of an inch. I jiggle the pan back and forth on a flat surface to get the chocolate nice and even and flat.
-Let chocolate sit a little then put in fridge (or outside in the cold garage or porch) and let set-up for 20 minutes.
-While first layer is chilling, crush candy canes. A hammer works great--careful for a rolling pin, they will put dents in it. Freezer bags are a little stronger and will hopefully end up with less holes in them. I like the candy canes nice and fine with slight chunks here and there.
-Take pan out of fridge and let it warm slightly at room temp for a couple minutes before adding the white layer. This will help the white layer to adhere better so that when you break up the bark the layers won't separate.
-Repeat the double boiling process for the white chocolate. Don't use soap when rinsing your bowl from the milk chocolate, just rinse with hot water and melt the white.
-I added the peppermint extract to the white layer, but you can do it any way you want. Mix it in well then spread white carefully on top of milk chocolate. Careful, it will start melting the chocolate underneath it, so be careful when spreading or else you'll get a swirl effect going on.
-Jiggle pan again to even out. Immediately sprinkle candy canes on top. I completely covered the bark very generously until no white chocolate was really showing.
-Let set in fridge or cold for 20 minutes. Then stab and break apart with a knife. It will split nicely when it's really cold, but if you want more uniform pieces let it warm up a little and you can just cut with a knife how you want it.
-Makes just under 2 lbs of candy.

Slow Cooked Baked Potato Soup

2009-12-02T10:51:00.000-08:00

I can't believe I haven't put this recipe on here yet! It's one of those unforgettable recipes. It's from "A Year of Slow Cooking" blog. It's a keeper, trust me. I'm making it today for tonight's dinner. It's sinfully delicious. Can't wait.

5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end (I use one pkg.)
crumbled bacon, green onion, chives, or cheddar cheese as garnish (optional but you'll definitely want them)

-Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.

-After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

-Garnish with crumbled bacon, green onion or chives, and cheddar cheese if desired.

Pumpkin Apple Streusel Muffins

2009-11-18T11:52:00.000-08:00

This is my very favorite muffin recipe. I discovered it last year I think and love making it as much as possible! These are so moist and delicious-a must when it's autumn! This also makes great bread, just put in greased loaf pans and add time-20 or so more minutes, depending on loaf pan size (until toothpick comes out clean).

2 1/2 c flour
2 c sugar
1 T pumpkin pie spice
1 t baking soda
1/2 t salt
2 eggs, lightly beaten
1 c canned pumpkin puree
1/2 oil
2 c peeled, chopped apple (any sweet variety)

Streusel topping:

2 T flour
1/4 c sugar
1/2 t cinnamon
4 t butter

-Preheat oven to 350. Lightly grease 24 muffin cups or use paper liners.
-In large bowl sift together dry ingredients.
-In another bowl mix wet ingredients well. Add to dry ingredients until just mixed and moistened.
-Fold in apples. Spoon batter into cups.
-In a small bowl mix streusel ingredients (I like to use my hand) until nice and crumbly. Sprinkle on top of each muffin.
-Bake for 35 minutes or until toothpick comes out clean.

Pigs in a Blanket

2009-11-15T13:49:00.000-08:00

Doesn't this sound cozy with the cold weather here? Well, this is the world's easiest meal, and one the whole family loves.

Hot Dogs--your favorite brand (I only buy Oscar Meyer or Falls Brand beef franks)
Rhoades Rolls (same number as hot dogs) regular is fine, but Texas rolls are a little bigger and easier to roll around dogs.

Thaw rolls and let them raise a little. Let your hot dogs come to room temp, or microwave them for about 30 seconds. This aides in rising time. Wrap the hot dog in the roll. Roll out or just shape around. Seal the seam. Place seam side down on greased cookie sheet. Let them rise til about double. Bake 350 til rolls are golden (12-15 min usually). Serve with lots of ketchup! These are sooo good. They are always a hit!

Autumn Snack Mix from Sunday Baker

2009-10-13T08:30:00.000-07:00

I am in love with this stuff! It's dangerous for me to have around because it is so hard to stop eating it and it's not exactly low-carb! I just love Sunday Baker, which is where I got this. It's nice to try a new snack mix. I made this one day as an after school snack for the kids and they loved it. You can add or subtract any candy you want. The good thing about this recipe is that it makes a lot (2 ice cream buckets) so it's great to give as a gift to your neighbors or friends. Yum!

1 box Peanut Butter Ritz Bits
1 bag mini-pretzels
1 large jar roasted peanuts (the more the better!)
1 bag regular m&m's
1 bag candy corn
1/2 c light corn syrup
1/2 c butter
2 T vanilla extract
1 t baking soda
1 c sugar

-In a very large sprayed roasting pan, or any pan with sides, mix pretzels, crackers, and peanuts.
-In a medium saucepan mix together sugar, butter, and corn syrup. Over medium heat bring to a boil, stirring constantly. Boil for 3 minutes or so (Sunday Baker said to boil 5 minutes, but I found that was too long and it hardened too fast so it wasn't gooey enough to evenly coat everything).
-Remove mixture from heat and add baking soda and vanilla. Mix well.
-Pour mixture over the pretzel mix and stir to coat everything.
-Pour into roasting pan and bake at 250 for 30 minutes, stirring after 15 minutes.
-When done, immediately pour onto wax paper. Let cool a few minutes then start breaking apart the big chunks. Let cool completely.
-When all cool, mix in candy corn and m&m's. Store in an airtight container for several days!

Cajun Black Beans with Sausage and Corn

2009-09-30T12:20:00.000-07:00

This is a Betty Crocker recipe that I acquired recently. I thought it sounded like a nice, quick, healthy, easy weeknight meal so I gave it a try and as always made it my own with the ingredients I had. Honestly, I didn't really think that my family would care for it that much, but I was luckily wrong! It was very flavorful with the smoked sausage. I used some leftover corn off of the cob and fresh tomatoes from the garden. It would be good served alongside some rice. I don't want to forget about this one-so tasty.

2 T oil
2 cloves garlic, minced
1 bell pepper, any color, diced
1 onion, diced
1 1/2 c corn, frozen, canned, off cob, whatever
16 oz. smoked Kielbasa sausage, sliced
1/2 t salt
1/4 t fresh ground black pepper
1 1/2 c fresh tomatoes, chopped (could use canned)
1 can black beans, drained, rinsed

-In large skillet heat oil then add garlic. Cook and stir 1 minute. Add peppers and onions and continue cooking 2 to 3 minutes or until crisp-tender.
-Stir in corn, sausage, salt, and pepper. Cook 3 to 5 minutes, stirring occasionally.
-Stir in tomatoes and beans. Cook 3 to 5 minutes, stirring occasionally, until hot.
-Serves 6-8.

Hot Fudge Ice Cream Dessert

2009-09-29T13:42:00.000-07:00

I found this awesome recipe online last year and put it on my blog but not on here. I need to put it on here so I don't lose it! It is soooo good!! It's very simple to make-takes no time at all-yet presents itself very beautifully with all the layers. It's easy to serve and totally addicting! You need to make it ASAP before the warm weather is gone. I'll be making it Thursday for Gretel's birthday!

INGREDIENTS
1 (24 ounce)bottle chocolate syrup (not hot fudge)
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup toffee bits

DIRECTIONS
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the toffee bits. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve. No need to let thaw out-it should slice up nicely.lt="Photobucket">

Erika's Fresh Pear Tart

2009-09-17T12:03:00.000-07:00

I have pears coming out of my ears! Our kind neighbors across the street let us have all the pears on their tree. To thank them, I have been looking for a nice little something to make them. After looking at several recipes online, I took a little of this and that from them and made my own recipe. Not only is this dessert impressive and nice to look at, it also tastes fabulous and it's so easy to make--fool proof! You can use fresh or canned pears, whatever you have.

CRUST:
1/2 c cold butter
1/3 c sugar
1/4 t almond extract (or vanilla)
3/4 c flour
2/3 c quick oats

FILLING:
8 oz. cream cheese, softened
3/4 c sugar
1 egg
1/2 t almond or vanilla extract
3-4 fresh pears, peeled and sliced
cinnamon sugar
whipped cream

-Mix all crust ingredients with a pastry blender until small crumbs. Press into a 10" tart/flan pan (with removable sides) covering bottom and up the sides.
-With an electric mixer, beat first 4 filling ingredients until smooth and creamy. Pour into crust and spread evenly.
-Arrange pear slices in a pretty design on top and sprinkle generously with cinnamon sugar.
-Bake at 450 for 10 minutes. Then turn down heat to 400 and bake for another 25 minutes.
-Place on cooling rack and let cool slightly. Remove sides and serve warm with whipped cream for garnish, if desired.
-Serves 8.

Home Canned Salsa ala Erika

2009-09-15T13:19:00.000-07:00

This is a recipe I got from fellow blogger Afton last year. My family really enjoys it and since our supply is diminishing I was excited to make it again. I got a bunch of free produce from a neighbor with an incredible garden so I incorporated some of the things he gave me into the recipe and switched it around a bit. This is now homemade salsa ala Erika. I double this when canning, but it's wonderful fresh in a single batch and keeps in your fridge for a while. My thoughts are that if you're going to make the mess, you might as well make it worth your while and double it. One batch fits in my 4.5 quart pot, and when doubling I simply use two pots. I'd rate it medium in hotness. If you want it more on the mild side than I would take out the jalepenos and maybe even reduce chile peppers to one.

2 4.5 quart pots roma tomatoes (can use regular but drain really well)
15 cloves garlic, peeled and minced
2 large onions, chopped (any color will do)
2 jalepenos, seeded and diced
1 1/2 bunches chopped cilantro
2 chile peppers, seeded and chopped
2 bell peppers, seeded and chopped (red or green)
1 1/2 T salt
1/2 c red wine vinegar
1/4 c white vinegar

-Fill your 2 pots about 2/3 full of water. Bring to a boil. Put as many tomatoes as will fit in. Romas are so flavorful and not as watery as regular tomatoes so I prefer them.
-Leave tomatoes in for a few minutes.
-Take tomatoes out in colander, run under cold water, or you can dump them in sink full of cold water.
-Peel tomatoes. You can chop by hand, but I just put them in my blender (it worked better than my food processor.)
-In the pot that you used to boil the tomatoes, dump out water and you can now dump chopped tomatoes in. I like to keep a little of the tomatoes in the blender to help blend the other ingredients in better.
-To a little of the tomatoes, now add garlic, peppers, cilantro, and onion. Pulse to chop up. I like to hand chop some of the onions and all of the bell peppers so they are a little bigger and add some chunkiness to the salsa.
-Once all veggies are chopped and in pot, add salt and vinegar.
-Stir and bring to boil. Reduce heat and simmer about 15 minutes.
-Pour salsa in jars leaving 1/4 inch headspace. Remove any air bubbles with non-metallic spatula. Clean rims of jars with clean rag and put on lids and rings.
-Process 15 minutes in boiling water canner.
-Yield about 7 pints.

Best Steak Marinade EVER!

2009-09-14T07:32:00.000-07:00

This is the best steak marinade I've ever tried. No need for steak sauce when you have something this flavorful! The longer you marinate, the better flavor but I don't need to tell you that! Recipe and picture from Allrecipes.

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon fresh ground black pepper
1/4 teaspoon hot pepper sauce

1. Place all ingredients in blender. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat in large Ziploc bags or in a dish. Cover, and refrigerate for up to 8 hours. Cook meat as desired. Best on grill.
3. This is for 8 servings, which I used 8 steaks and it was enough marinade for that much meat.

Broccoli Chicken Potato Parmesan

2009-09-08T10:54:00.000-07:00

From Dick's market and Holly!

2 T oil
1 lb. chicken cut into strips (2 breasts)
1 1/2lbs red potatoes sliced thin
2 cups broccoli, chopped to bite-size
1 can broccoli cheddar soup
1/2 cup milk
1/4 tsp garlic powder
1/3 cup fresh parmesan
Heat oil in skillet. Add chicken, season with what you like, and cook stirring till just done. Remove from pan. Add potatoes to left over oil. Cover and cook 10 mins stirring occasionally. Add a little more oil if getting too brown. Add broccoli, cook covered 5 mins. In a bowl, combine milk, soup and garlic powder. Pour into skillet along with the cooked chicken. Heat to boil and cook 5 minutes. Add parmesan and toss then serve. Makes 6 servings. I'm keeping this one in my binder! Fast and easy.

The Best Homemade Pizza in the World!

2009-08-18T08:02:00.000-07:00

I have been on a quest for years to make pizza at home as good as at a restaurant. It has been a long road. I finally gave up 6 months ago on trying to make my own crust and just started using Rhoades bread dough. That made a big difference. Then this weekend I told Chris I would be making pizza this week. He asked if I'd put fresh garlic on it. He loves it. So, I agreed. The result was "The best pizza ever" (in my book anyway!) The garlic added so much flavor. I think it's what's been missing the whole time. Here it is:

1 loaf frozen dough, thawed (let it rise just a little and it's easier to shape)

I use a 16" pizza round (I like thinner crust), I have also used a big rectangle cookie sheet

Pizza sauce (I use traditional Prego spaghetti sauce, we like a sweeter sauce)

Mozzarella and Parmesan cheese (sometimes I add a little cheddar, too)

Toppings:

pepperoni

olives

mushrooms (I live with uncultured swine, who only like these 3 toppings)

Last night, I added the following to my half and Chris and I loved it:

zucchini, onions, red bell pepper, sliced thin and roasted in oven with olive oil and salt & pepper

fresh garlic, pressed and sprinkled on after the initial cheese (I used 2 med cloves)

fresh tomatoes, sliced

The order is: dough, sauce, mozz cheese, garlic, pepperoni and other toppings, more mozz and parmesan.

Bake at 425 for about 17-25 min. (give or take depending on amount of toppings) The crust needs to be nice and brown. You have to be patient or the middle will be doughy.

1 pizza feeds my family of 5, usually without leftovers.

Reheating tip: Pizza is always gross reheated...until now! Heat it up in a skillet on the stove. I put a lid on it, so the top gets hot faster. Watch it carefully, so you don't burn the bottom. It gets nice and crispy again. Closest thing to fresh pizza.

Enjoy!!!!!

Zucchini Brownies

2009-08-12T15:33:00.000-07:00

Here's one more thing to do with your extra zucchini this year. This doesn't look like your typical brownie, but it is still delicious. As I was baking it, I thought I'd be disappointed, but the moistness and flavor are awesome!! I found this on Cooks.com.

3 c flour
4 T cocoa
1/2 t salt
1 t soda
1 t cinnamon (I used a little less)
1 c oil
1 3/4 c sugar
2 eggs, slightly beaten
1 t vanilla
1/2 c buttermilk (I was out, so I used some vinegar in whole milk)
2 c grated zucchini, squeeze out moisture
1 c chocolate chips
3/4 c walnuts

Combine first 5 dry ingredients, and set aside. Beat sugar and eggs til fluffy. Add oil and vanilla. Beat til fluffy. Mix in zucchini. Then add flour mixture and buttermilk alternating. Add chips and walnuts. Bake at 350 for 25-30 minutes in a 10x15 (I think that is jelly roll size) pan.

I omitted walnuts and used bittersweet chocolate chunks. MMMMMM!
I also misread the pan size and used a 9x13. (I looked at about 20 recipes before deciding on this one, and they all had different pan sizes!!) Don't do that. The middle didn't get done, and I had to chuck that part. Whoops!

Molten Cheeseburgers

2009-07-29T18:06:00.000-07:00

These are delicious!! So juicy and oozy and huge! Come to the table hungry for this one! We saw this on The Food Network's Man v. Food last night. It's a good show. You get to watch a guy gorge himself with really good food in large portions!

Make hamburger patties really thin. They used 1/4# of burger, but I used less. I made 10 patties out of about 1 1/2# of burger. They were about 4 1/2 inches in diameter. We had a couple leak a little because we BBQ'd them, but nothing too bad. I think I might make them a tiny bit thicker, but not too much. They are huge. I cut waxed paper squares and just pressed out the meat right on them.

Place a patty on waxed paper on counter. Fold American Cheese in fourths and put in the middle of the patty. Put another patty on top leaving the waxed paper on top. Press the sides of the patties together to seal. (They had other cheeses on the menu--bleu cheese, pepper jack, Swiss. They said the original was the most popular, though.)

BBQ or cook on a griddle til done. Toast the bun, serve with ketchup, mustard, and the grilled onions are a must! We also added slices of garden tomatoes, because you must!

The only thing I would change is the bun. You need a giant one. I got the good kind from the bakery that you have to slice, but they were a little small and too delicate. Maybe a kaiser type or just the bigger Eddy's or Wonder buns would be better, though I loved the flavor of the wimpy ones.

Have fun with these. I think these would be fun for a party. Just give the kids regular burgers or hot dogs, though all three of my boys loved them. Two just had trouble finishing the whole thing!!!

Apricot Leather

2009-07-21T08:36:00.001-07:00

This recipe can be adjusted for any kind of fruit you want to use. Just add the sugar slowly to taste. Dad's tip on drying them in the hot car worked like a gem! That way you won't heat up your house.

8 c blended apricots
2 T fresh lemon juice
1 c sugar or to taste

-Wash apricots, pull apart and take pits out. Put in blender and blend until smooth.
-Pour into bowl and add lemon juice and sugar. Mix thoroughly.
-Prepare pans by covering with plastic wrap. If you use large jelly roll size pans you'll need to use two strips of plastic wrap and overlap them in the middle really good. Leave a little extra hanging off all sides.
-Pour fruit on pan. You want it to be about 1/8-1/4 inch thick. This is a little hard to gauge but use your best judgment. Keep in mind that the thicker it is, the longer it will take to dry, obviously. I kind of move the pan around and shake it on a flat surface to get it nice and even and smooth.
-Now, you can dry this a few different ways. You can use the hot car as I previously mentioned. Just crack your windows and set the pans in but try to make sure they're as level as possible. Also try to use an alternate car if possible when you need to go somewhere. I drove Pierce down to his cousins, just down the road, and we had flying fruit leather. The car method took me about two days to get it completely dry and this was with very hot temperatures. You can also obviously use a food dehydrator if you have one. You can also dry this out in the sun but will need to put screens over it to keep the bugs out. They say this takes 24 hours but I've never tried it. You can also use your oven. Just turn it on a very low temperature like 140 degrees. Let dry in the oven for as long as it takes to get the puree completely dry. It should not be sticky to the touch. This may take 8-12 hours or you can just do it overnight. I've also heard of people tenting it with cheesecloth and drying it in the sun, or putting it in your BBQ with the lid closed in the hot sun.

-One thing you want to be careful of is don't let your plastic wrap fall down on the sides over the puree. It will not dry where the plastic wrap covers it. I know this because this happened to me. If you do it the long way in the car, the puree will start to ferment and mold and you don't want that, believe me. If necessary, tape your plastic wrap up on the sides of your pans to prevent this.

-When leather is ready, roll it up in the plastic wrap. I cut mine in serving size pieces and rolled them up. It really felt like I was cutting a piece of leather! Anyway, you can store these in an airtight container and they can even be frozen!

-4 c fruit yield about one large baking sheet of fruit leather.

Zucchini Relish

2009-07-20T07:46:00.000-07:00

This is a wonderful way to use up those big zucchinis that you let get away from you in the garden! This recipe is Ryan's Great-Grandma Charlotte's recipe. We love it in tuna sandwiches, on hot dogs, or anything...be creative! Oh, and get ready for lots of chopping. At least you'll be giving your arms a little work-out! It's a lot of work but worth it because this stuff will last you forever!

5 large zucchini, diced (I know this is vague..lg. but not too lg.)
3 red bell peppers, diced
3 green bell peppers, diced
5 large yellow onions, diced
1/2 c salt
1 t alum
ice cubes

5 c sugar
2 T celery seed
2 T mustard seed
1 T turmeric
5 or 6 c white vinegar, to taste

-Combine first 6 ingredients in a large bowl except ice cubes. Mix well. Cover with ice cubes. Let stand overnight.
-Next morning drain veggie mixture. Wash in cold water. Drain again.
-Cook spices and vinegar in large pot. Add veggies and simmer for 30 minutes.
-Put in jars with rings and lids and boil in cold-pack canner for 10 minutes to seal.

I really wish I could give you an exact amount of how much this makes but I can't remember! This year I'll write it down for sure. Depends on if you use pint or quart size jars. Pints are nice for something like this, but I've also used quarts if it's all I have on hand.

Bean and Cheese Quesadillas al a Erin

2009-07-13T17:53:00.000-07:00

OK. I know it sounds easy, but these where a huge hit at our house tonight. Harrison had these at Erin's last week and requested I make them! I used the raw tortillas from Costco. I don't like refried beans from a can, so I just mashed up pinto beans and added garlic powder and simmered about 5 minutes. Put the beans on the tortilla then cheese (I used the Mexican blend and plain cheddar because I didn't have enough) and another tortilla. Heat and eat with salsa. Next time you need something fast or nothing else sounds good, here's your answer! Thanks, Erin, for another delicious and practical dinner!!!

Purple Flurp

2009-07-05T21:34:00.000-07:00

This recipe is from my Grandma Brown. I grew up eating this at all the summer family get-togethers. I haven't had it for many years because I haven't been home in the summer in a long time. I have been craving it, so I finally called and got the recipe from Gram. It's light and easy and good! PS--I don't know what the recipe's real name is. It's probably something boring like blueberry dream dessert. The story goes my uncle called it Purple Flurp the first time Grandma made it and it stuck.

2 1/2 cups graham cracker crumbs (I buy the crumbs because I like how fine they are)
1 stick butter, melted
6 T sugar
Mix above together and set aside.

1 large box Dream Whip (have 4 envelopes in it)
1 cup milk
Mix these together and add 1 1/2 cups powdered sugar and 1 t vanilla. Then add 1 8 oz cream cheese that has been whipped. Mix til blended well.

1 can blueberry pie filling

Layer in a 9x13 pan in this order: 1/2 the graham cracker crumbs, 1/2 the dream whip mixture, whole can pie filling, remaining dream whip mixture, remaining graham crumbs. Chill and serve.

Chocolate Toffee Crunch Fantasy

2009-06-29T07:50:00.000-07:00

This is a lighter version of the "Better than almost anything cake". It's a Duncan Hines recipe I have carried around for years, but never made. It rocks!

1 pkg Devil's Food Cake Mix

12 bars (1.4 oz each) chocolate covered toffee bars, divided (I only used 8 total)

3 cups whipping cream, chilled

Preheat oven to 350. Grease an flour 10-inch tube pan

Prepare, bake and cool cake following package directions. Split cake horizontally into 3 layers; set aside. Chop 11 candy bars into pea-size pieces. (I only used 7 candy bars, and I thought it was great) Whip cream until stiff peaks form. Fold candy pieces into whipped cream.

To assemble, place one split cake layer on serving plate. Spread 1 1/2 cups whipped cream mixture on top. Repeat with remaining layers and whipped cream mix. Frost sides and top with remaining filling. Chop remaining candy bar coarsely. Sprinkle over top. Refrigerate until ready to serve. (I'd chill for 3 or so hours so the cream gets the toffee flavor.)

Helpful hint: Chop toffee bars in food processor fitted with a steel blade.

Pasta Milano (from Dick's Grocery)

2009-06-24T17:49:00.000-07:00

12oz bag egg noodles
6 T butter
12oz sliced fresh mushrooms (I used an 8oz presliced pkg)
1 cup frozen peas, thawed
1/4 lb. prosciutto, chopped(prepackaged in deli case)
2 cloves garlic, pressed
Grated parmesan
salt and pepper
Cook pasta, drain and rinse a second in hot water. In large skillet, cook 4T butter, mushrooms, prosciutto and garlic 5-7 minutes till mushrooms are tender and meat is a little toasted. Add peas, remaining butter, cooked pasta, salt and pepper and a handful of parmesan. Heat through. Serves 6. **This would also be awesome with a chicken breast sliced thin and cooked in the mix. But the prosciutto ROCKS on it's own!! TRY IT TONIGHT!!!!!!!!!!!

Salsa Turkey Grill

2009-06-24T16:54:00.000-07:00

I have had this little ditty since just after we were married, but I am just getting around to trying it now! This is yummy, and greazzzy!! Yet, it's light enough for a hot summer day. We had cold watermelon with it.

2 slices bread (I used sturdy white)

2 Kraft singles

1 T thick and chunky salsa (they suggested Taco Bell, it's good, but I love the salsa I get from Costco best! I was out.)

2 slices turkey deli meat

Put down in this order: bread, cheese, salsa, turkey, cheese, bread.

Butter outsides and cook in skillet til golden.

Marinated Green Salad (from Father's Day)

2009-06-21T20:50:00.000-07:00

Dressing:
1/2 cup vinegar (I use apple cider)
1/2 cup sugar
1 cup canola oil
1 T poppy seed
1 tsp salt
1/2 tsp dry mustard
1 T dry minced onion
Whisk all together, then cover and marinate overnight in fridge.
Salad:
3-4 heads salad greens, like romaine, red-leaf, spinach etc.
1 red onion chopped or sliced thin
1/2 - 1 lb. fresh mushrooms, sliced
1 lb. bacon fried and crumbled
8oz shredded swiss cheese
Toss dressing and salad together before serving. Makes a lot.

Easy Creamy Gratin Potatoes

2009-06-15T12:40:00.000-07:00

So good, and all ingredients you probably already have at home!

4 large russet potatoes, sliced thin.(I peeled mine)
1/2-1 onion, sliced thin into rings
salt and pepper
4T butter
3T flour
1/2 tsp salt
2 cups milk
1-2 cups shredded cheddar or cheese of your liking
Preheat oven to 400. Grease 1 1/2qt dish. Layer 1/2 the potato slices on bottom of dish. Top with onion slices, season with salt and pepper (I added garlic salt too) and dot with 1T butter if you like. Add remaining potatoes and season again. In saucepan, melt butter over medium heat. Mix in flour and salt and stir constantly 1 minute. Add milk and cook till thickened. Stir in cheese till melted. Pour over potatoes, and cover with foil. (I added a crunchy topping made of corn flakes and butter and it rocked). Bake 1 1/2 hrs. Serves family of 6.

Artisan Free-Form Loaf

2009-06-14T21:25:00.000-07:00

This recipe comes from my friend Jennefer Haight. I love how basic it is. After you've made it once, you won't need all these instructions but they come in handy the first time! This is a crusty on the outside, chewy on the inside type of round loaf. I love it! I'm not afraid of yeast bread anymore! You will need a pizza stone and peel!

3 C lukewarm water
1 1/2 T yeast
1 1/2 T kosher or other coarse salt
6 1/2 cups unsifted, unbleached, all purpose white flour, measured with the scoop-and-sweep method
Cornmeal for pizza peel

1. Warm the water slightly: It should feel just a little warmer than body temp, 100 degrees.

2. Add yeast and salt to water in 5-quart bowl or, preferably in a resealable, lidded (not airtight) plastic food container. Don't worry about getting it all to dissolve.

3. Mix in flour-kneading is unnecessary. Add all of flour at once, gently scooping up flour, then sweeping the top level with knife; don't press down into flour as you scoop or you'll have too much flour! Mix in standing mixer with dough hook attachment until mixture is uniform. Don't knead! No dry patches! This will yield a dough that is uniformly moist, wet, and loose enough to conform to the shape of the container.

4. Allow to rise. Cover with lid but do not put on air tight. 2 hours. Fully refrigerate dough-3 hours or overnight.

5. The gluten cloak: Don't knead, just cloak and shape a loaf 30-60 seconds. First, prepare a pizza wheel by sprinkling it liberally with cornmeal to prevent your loaf from sticking to it when you slide it into the oven. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1 pound (grapefruit size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it doesn't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom doesn't need to look pretty but the correctly shaped loaf will be smooth and cohesive on top. This should only take 30-60 seconds.

6. Rest the loaf and let rise on pizza peel. 40 minutes-don't cover.

7. Preheat oven and pizza stone on middle rack at 450. Place a broiler tray for holding water on any other shelf that won't interfere with the rising bread.

8. Dust and slash. Dust top of loaf with flour and cut with serrated knife in cross pattern about 1/4 inch deep. Or tick-tack-toe looks nice too.

9. Baking with steam. After preheat, slide loaf onto pizza stone. Quickly but carefully pour 1 cup hot water from tap into the broiler tray and close oven to trap steam. Bake for about 30 minutes or until crust is nicely browned and firm to the touch. Let cool on wire rack. You can store remaining dough in refrigerator for 14 days. Leave in plastic container with lid on but not airtight.

Strawberry Shortcake

2009-06-03T18:44:00.000-07:00

There are so many kinds of strawberry shortcake. This one is my very favorite!!! This is a sweet biscuit-like cake. I got this from my friend in Weiser many years ago.

1 qt strawberries plus 1 cup sugar

Cake:

2 c flour
2 T sugar
3 t baking powder
1 t salt
1/3 c shortening
1 c milk

Mix dry ingredients, then add shortening and milk. Mix just til blended. Spread in greased round cake pan. Bake @ 450 for 15-20 mins. Let cool. Top with strawberries and whipped cream. Can make individual shortcakes, 4-6 depending on size. (cook those 15 min, if you make six)

Lemon-Lime Cookies

2009-05-31T11:02:00.000-07:00

These are my favorite summer cookies! So fresh and tangy! Shaylin gave me this recipe after she made these for a family party and I've been hooked ever since!

1 C sugar
2/3 C shortening
1 T grated lemon peel
2 T lemon juice
2 t grated lime peel
1 T lime juice
1 egg
1 3/4 C flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
Lemon-Lime frosting

Heat oven to 375. Beat sugar, shortening, lemon peel, lime peel, lime juice and egg in large bowl with electric mixer on med. speed. Stir in flour, baking powder and soda, and salt.

Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheet. Bake 11-13 minutes or until edges are golden. Cool 1-2 minutes, remove from cookie sheet to wire rack. Cool completely. Frost with Lemon-Lime frosting.

Frosting:

2 C powdered sugar
2 T butter, softened
1 t grated lime peel
1 T lemon juice
2-3 t water

Taco Chicken

2009-05-27T16:02:00.000-07:00

Here is another recipe from Dick's Market. I have only tried their sample, I haven't made it yet. (I'm out of chicken!) This was tasty and easy! They served it with potato salad and an italian breadstick. I thought that was summery.

1 1/2 cups nacho cheese tortilla chips
1/2 c bisquick mix (I'm gonna use Krusteaz because that's what I have)
4 boneless skinless chicken breasts
1 egg, beaten
2 T taco sauce
1/4 t salt
3 T vegetable oil

Crush tortilla chips in a resealable gallon bag. Add bisquick to chips; mix well. In a small shallow dish, mix egg, taco sauce and salt. Dip chicken into egg mixture, then shake in bag to coat In a medium skillet, heat oil over medium heat. Reduce heat to med-low. Add chicken; cook 10-12 min, turning once, until juices run clear.

Biggest Loser Mini Turkey Meat Loaves

2009-05-13T14:25:00.000-07:00

The Biggest Loser was so good this season! Our family was hooked. The show introduced this recipe and I went online to try and find it. Here it is with some changes made to my liking. It's so good and packed full of healthy stuff!

2 lbs ground turkey
1 lg. onion, chopped
1 stalk of celery, chopped
1 bell pepper, chopped
1 carrot, peeled and grated
3/4 c oats
3 egg whites
salt and pepper

Topping:
1/2 c ketchup
2 T brown sugar (can use splenda or raw sugar)
2 t lemon juice

-Mix top portion of ingredients in bowl until thoroughly combined.
-Spray muffin tins and put 1/3 c mixture into each well (or just to the top).
-Bake at 350 for 20 minutes for standard size muffin cups.
-Meanwhile, combine topping ingredients in small bowl and set aside.
-Remove meat loaves from oven and spoon topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 10 minutes.
-Let meat loaf stand for 5 minutes before serving.
-Makes about 15 mini loaves.

Strawberry Bread

2009-04-25T12:07:00.000-07:00

This is great hot or cold. It's nice and moist. You could even serve it with a cream cheese/marshmallow cream spread or whipped cream and fresh strawberries on the side and I'm sure it would be extra yummy. This is a great way to use up strawberries if you buy them by the flat like I do. Strawberry season has arrived!

3-4 c fresh strawberries (frozen works too)
3 1/8 c flour
2 c sugar
2 t cinnamon
1 t salt
1 t baking soda
1 c oil
4 eggs, beaten
1 T vanilla

-In a medium bowl, roughly crush up strawberries with your hands, leaving chunks here and there. Sprinkle lightly with a little sugar and set aside.
-Combine flour, sugar, cinnamon, salt and baking soda in a large bowl; mix.
-To strawberries add oil, eggs, and vanilla. Pour into flour mixture, blending until just moistened.
-Grease and flour two 9x5 loaf pans and pour batter in. Depending on how many cups of strawberries you add, this may vary. I used 4 c strawberries and got 1 large, 1 9x5, and 1 mini loaf. So you could probably get three 9x5 pans out of this instead of the two.
-Bake at 350 for 45-55 minutes in the 9x5 pans, or until toothpick comes out clean. Mini loaf took 35-40 minutes, large took 60 minutes. Let cool.
-Dust with powdered sugar, slice and serve.
-Recipe from Allrecipes.com

Ebelskievers

2009-04-03T14:34:00.000-07:00

Translation: Danish pancake-light and cakey in the middle, crispy and buttery on the outside! SOOO good and fun for a special breakfast or brunch! (or dinner!) Need special pan.

1 3/4 C flour

3/4 t baking soda

1 t baking powder

1 1/2 T sugar

1/2 t salt

3 egg yolks

1 1/3 C buttermilk

1/2 C sour cream

5 egg whites

5 T butter, melted

Mix dry ingred. Set aside. Mix egg yolks, buttermilk, sour cream together. Fold in dry ingred. Whip egg whites until firm peaks form. Fold into batter. Heat pan, pour in maybe a 1/4 t melted butter in each well. Pour 1 T batter into well, then add 1 teaspoon jam or other filling, then another T batter. Flip with chop sticks or skewers after about 3 minutes or until golden on the bottom and crispy. Then 3 minutes more to finish. Serve warm with a dusting of powdered sugar. *When I'm lazy I just put the jam on the plate with the pancakes instead of filling them! I love homemade raspberry jam on these! Whip cream with a little syrup added while whipping is really good. Nutella filled with diced bananas on top. Blueberries would be good! You could also roll them in cinnamon and sugar! The cream cheese or mascarpone cheese whipped with lemon curd is my very favorite! Sky's the limit! Have fun!

Fillings:

1/4 C Mascerpone cheese at room temp. or cream cheese

1/4 C lemon curd

Whip together (add a little lemon zest to batter for extra lemon flavor!)

Cinna-bun:

1/2 C sugar

2 T flour

1 1/2 T cinn.

1/4 t salt

4 T unsalted butter cut into cubes and put at room temp.

Frosting for cinnabun:

3 oz. cream cheese-room temp

4 T unsalted butter-room temp.

1 1/2 C powdered sugar

3-4 T milk

Black bean tostadas with corn relish

2009-03-19T17:23:00.000-07:00

There's nothing earth-shattering about this recipe, but I liked the corn relish and thought I'd share. It's from Martha Stewart's magazine Everyday Foods. It was one of those time saving issues where you do most of the work early in the day and it only takes a few minutes at dinnertime to throw it all together. I actually made it a more time consuming recipe because I changed a few things to my liking, but it is still fast and easy and satisfying.

2 limes (I didn't do all of the two)
2 scallions (I used green onions)
1 pkg (10 oz) frozen corn
coarse salt and pepper
3 T olive oil
1 jalapeno (my pepper was super mild, so I used it all)
1 pint grape tomatoes (I just used regular cuz it's what I had)
8 oz Monterery Jack cheese
4 flour tortillas (6 inch)
1 can black beans
1 avocado
reduced fat sour cream for serving

In the morning:
Corn relish
Squeeze limes in a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 T oil, season with salt and pepper; toss to combine. Cover and refrigerate.

Halve jalapeno (remove ribs and seeds), and mince. Halve tomatoes. Combine in airtight container; cover and refrigerate.

Shred cheese coarsely and refrigerate.

At dinnertime:
Make tostadas. (They did flour, but it's blasphemous at our house to use anything but corn tortillas. I fried them up crisp like usual.) Preheat oven to 475. Arrange tortillas on two baking sheets; brush both sides with remaining 2 T oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.

(I like the refried type beans, so I simmered 2 cans with garlic and 3 T butter til they were thickened and it was wonderful.)

Finish corn relish
While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture. Top tostadas with corn relish, and sour cream.

Everyone really liked this. The corn relish doesn't taste really great by itself in the bowl (too tangy), but it is delish on the tostada. I'll definitely make this again during the garden season!

Spring Vegetable ragout with fresh pasta

2009-03-16T20:15:00.000-07:00

I made this for dinner tonight and I loved it! Very "Spring", very fresh and healthy, and SIMPLE! Everyone ate it up! This recipe is from Fine Cooking Magazine and I made just a few changes.

salt

1 lb. fresh fettuccine pasta (fresh makes a huge difference!)

1 garlic clove, minced

blk pepper

3+ cups mixed spring vegetables (asparagus, baby carrots, turnip, spring onions or pearl onions, peas-trimmed and cut.)

1/4 C chopped fresh herbs such as basil, mint, parsley

4 T unsalted butter, cut into pieces

1 1/2 tsp. freshly grated lemon zest

freshly grated Parmigiano-Reggiano

Bring pot of well salted water to boil. Boil pasta for 3-4 min. Drain.

In large saute pan, bring 3 cups water, the garlic, 1 t salt, 1/4 t pepper to simmer over high heat. Add mixed vegetables and simmer briskly until crisp tender-3-4 minutes. With slotted spoon, remove asparagus and let continue to cook until fork tender. (Carrots and Turnips will need more time!) Add peas at last minute. Toss the pasta with unsalted butter and lemon zest and herbs. Mix in veggies and salt and pepper to taste. Sprinkle with Parmo and Serve!