Saturday, September 29, 2007

Fast Food Nation

Liz changed her password on her regular blog, so I'm stuck making posts here. I guess it kind of relates anyway.

So, we watched Fast Food Nation. It was labeled as a comedy. False advertising. Admittedly, there were a couple of mildly funny parts, but I don't think that qualifies as comedy. It felt much more like a documentary on how screwed up the meat packing industry is.

On a related note, since when is Avril Lavigne an actress? To be fair, her performance can only loosely be described as acting, but still.

My recommendation: if you're looking for a movie to convince you to not eat fast food watch Super Size Me.

Friday, September 28, 2007

Admin Stuff/Labels

Hello all!

Just a reminder to label your posts so that people looking for a specific type of thing can click on the label to find your recipe. Feel free to use as many or as few as you'd like. I went back and labeled all the posts that didn't have any (including many of mine...) so if you want to add or delete some, feel free to make changes as you see fit. Also, add new labels as you'd like! As we get more and more and more recipes (you guys are awesome, by the way, I am making all sorts of new stuff!) this will make it easier to go back and find things.

FYI... to post a label on a new post, look at the bottom right of the 'create' screen, and click "show all" to choose from existing labels, or type a new one. For old posts, click "Edit Posts" under posting, and it will allow you to assign or create new labels.

Sorry to be such a neurotic nazi. I am a bit of an organization freak. I'm working on it, I promise.

Chicken-rice salad

This tangy, healthy salad is delicious on any bread item. We had it on rolls once, and in hollowed-out tomatoes another time.

Mix together:

3 cups chopped or shredded cooked chicken
1 diced apple
1 can water chestnuts
1/2 cups scallions (I left this out)
1 cup red grapes, halved
1 cup green grapes, halved
1/2 cup chopped celery
3 cups cooked wild rice

Toss with this dressing:

1 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon mustard
1 teaspoon dill
salt and pepper to taste

Chicken ranch enchiladas

This isn't as healthy as all those tofu recipes (you're welcome, Chris) but it's very yummy. One of my husband's favorites...and super-easy.

1/2 pkg. grated cheese
1 dry ranch mix
1 pint sour cream
4 cooked, shredded chicken breasts
Tortillas

Place the chicken, sour cream, ranch mix, and most of the cheese into a bowl. Mix well. Place the mixture into tortillas; roll them up and put them in a baking pan. Sprinkle remaining cheese on top. Bake at 350 for 15 minutes.

Apple Pudding Cake

Ok, so this dessert is to die for- A carmely apple dessert. So very good and perfect for the fall. Besides, apples are in season! Don't pay attention to all the delicious calories. It is way worth it.


Cream:

1 c. butter

2 c. sugar


Add: 2 eggs and mix well


Then add:

4 c. grated peeled apples

2 c. flour

2 tsp. cinnamon

2 tsp. baking soda


Beat just until ingredients are well mixed.

Bake at 350˚ for 40 minutes in greased 9 x 13 pan. The color of the batter will be much lighter than the color of the cake.


Sauce

Melt: 1 c. butter

2 c. brown sugar

Gradually add 1 c. whipping cream (unwhipped) and mix well. May take awhile to mix.


The sauce is drizzled or poured (whatever you prefer- I like poured) on the cake pieces when serving.

Ham and Noodle Toss

This is a quick and easy dinner to make.

2 cups Broccoli
1 3/4 cups water
1 1/4 cups chopped ham (I just use sandwich meat...I've even used turkey)
1 TBLs soy sauce
2 pkgs Ramen
sliced olives

Combine all but the olives and simmer until tender. Add the olives and enjoy.

Thursday, September 27, 2007

The Only Coleslaw I Have Ever Liked

Coleslaw:

5 cups shredded cabbage
1/2 c. mayo
2 T. apple cider vinegar
1 t. each salt and pepper

Mix and refrigerate!

Wednesday, September 26, 2007

Lisa's Spinach Calzones

I realized these hadn't been posted... hope it's ok. They are completely Lisa's recipe.

1 15 oz. container ricotta cheese
2 eggs
2 tablespoons dried Italian Seasoning
3 cups shredded Mozzarella cheese
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 (32 oz.) pkg. frozen white bread dough (thawed) or refrigerated pizza dough
salt and pepper to taste

Preheat the oven to 400 degrees. In a large bowl, mix together all the ingredients except the dough. Set aside. Divide the bread dough into 8 pieces (for 32 oz. frozen bread dough) or 4 pieces each if you are using the smaller frozen loaves. Roll each piece out to about a 6-8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet. [I then brushed on melted butter with some Johnny's garlic spread mixed in... yum.] Bake for about 20-30 minutes in the preheated oven, or until nicely browned on the tops and bottoms. Makes 6-8 calzones.

Tofu-Banana Pudding

I'm just so thrilled that "TOFU" has its own post label now :) Take that, Chris!

Sorry, I haven't actually tried this recipe yet but it's on my "to-try" list. I think it looks super-yummy. Liz, you should make it for Chris and then tell him that you made it without the tofu. But really make it with the tofu. He'll never even know...

Instant Banana Pudding
By Cathe Olson

2 tablespoons dairy, soy, rice, or almond milk
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
8 ounces firm or silken tofu, cut into chunks
2 medium bananas, sliced (about 1 3/4 cups)
1 1/2 tablespoons tahini
Pinch ground nutmeg
1 tablespoon maple syrup (optional, use only if needed)

Place all ingredients in a food processor or blender, and puree until smooth. Chill until firm. Top with chopped nuts if desired.

Yield: 4 servings

Note: Since there is not much liquid, it can be hard to get your puree going in a blender. Put the liquids in first, and cut the tofu and banana into small pieces. Don't add additional liquid or pudding will be soupy.

Variations:

Peanut Butter-Banana Pudding
Substitute peanut (or almond) butter for tahini.

Carob-Banana Pudding
Add 2 teaspoons carob powder and puree with other ingredients.


P.S. If you like this kind of thing, I got this recipe from the recipe section of Mothering Magazine.
Link to this page for tons of recipes that use vegetarian and organic ingredients. Some of them are kind of involved, but all quite healthy.

Tuesday, September 25, 2007

mock chicken pot pie

Just so you know, I should be riding my bike right now since everyone is asleep, but I was so excited that I wanted to get in on the fun!

1/2 bag mixed frozen veggies (I use frozen corn and peas and I always add extra)
3 cups cubed and cooked chicken (throw the frozen chicken tenders in the pot when you cook the potatoes)
1 C cubed and peeled potatoes
1 C cubed and peeled sweet potato
1/2 cup carrots peeled and chopped (I use the baby carrots just cut into chunks)

Cook veggies and chicken until fork tender and drain.
Mix together and cook
1/4 c butter
1/2 C flour
1/2 tsp salt
1/2 tsp ground sage (thyme is really a really good substitute)
1/8 tsp ground black pepper
2 c water w/ 2 chicken bullion cubes dissolved in it
3/4 c milk until bubbly
Pour gravy over veggies and chicken in a 9x13 pan and put into a hot 375 oven until bubbly.
Remove from oven and drop favorite biscuit dough evenly across the top or use the store bought refrigerator biscuits. Return to oven for an additional 15 minutes or until biscuits are browned.
Very important that the mixture is bubbly before you put the biscuits on top or they will be doughy on the bottom.
This reheats really well and the biscuits don't go soggy.

Craving Liz's Chicken Salad Sandwich

Hey Liz, remember those Chicken Salad Croissant things you made for Lesley's baby shower? The Costco-inspired recipe? Well, I was majorly craving those today as I described them to my family (as the only chicken salad I've ever liked and the only thing with curry in it that I've ever liked). I know you always acted like it was easy and I should remember what goes in it, but... what goes in it? I can send some to you since you have no close Costco if you would like...

Sunday, September 23, 2007

Pumpkin Roll

A fantastic treat for the fall season. Happy Fall!

Ingredients:
3 eggs
2/3 cup canned pumpkin
1 c. sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 c. flour

Frosting:
2 Tablespoons butter
1 8 oz. cream cheese
1 teaspoon vanilla
1 cup powered sugar


Directions:
Mix top ingredients together and pour onto a greased waxed paper jelly roll pan (cookie sheet with sides) and bake for 15 minutes at 375 degrees. As soon as you take this out of the oven turn out onto a towel sprinkled liberally with powdered sugar. Peel off wax paper carefully and roll cake into towel. Let cool while still rolled into towel. When cool, mix up frosting and frost unrolled cake. Reroll and chill.

Number Of Servings: 6-8

Saturday, September 22, 2007

The Best Chocolate Chip Cookies In the World!

This is the only chocolate chip recipe I will ever use from now on. It is SOOO good!

2/3 c. shortening
2/3 c. butter or margarine
2 eggs
1 c. sugar
1 c. brown sugar
2 t. vanilla

--MIX--

1 t. baking soda
1/2 t. salt
3-4 c. flour
*chocolate chips

Bake 375 degrees, 8-10 minutes or until just BARELY golden.

*The trick to this recipe is to mix everything but the chocolate chips as you normally would, then mix in the chips by hand. It keeps them from getting mangled by the blender and really makes a difference. I know, I was skeptical at first too, but my cousin was right!

Stuffed Manicotti

Here's another tofu recipe. I didn't tell my family what was in it, and they all loved it.

8 dry manicotti noodles
16 oz soft tofu
1/2 t dried oregano
1/2 t dried thyme
1 t freshly minced basil
2 t freshly minced garlic
1/3 C freshly minced Italian parsley
1/4 t white pepper
salt
3 C spaghetti sauce
Fresh Italian parsley or basil for garnish

Preheat oven to 375 F. Cook pasta for 5 min in boiling water, rincse in cold water, and set aside, making sure that the manicotti are not stacked or overlapping.

In a large bowl mix the tofu, oregano, thyme, basil, garlic, parsley, and white pepper. Add salt to taste. Stuff the manicotti noodles with the filling and place into a shallow 8 x 8-inch greased baking dish. Pour the sauce over the manicotti and bake for 30 minutes, or until the sauce is bubbling. Garnish with the fresh herbs and serve.

Tofu 202: Tofu Stir Fry

OK. I don't have a recipe for this. But it's our favorite way to eat tofu. Here's the narrative:

Freeze the tofu, then cut it into 1-inch (or smaller, if you want it to cook faster) cubes. Place it in a marinade, which can contain ingredients like:

Soy sauce
Italian dressing
Cumin
Curry powder
Adobo
Garlic powder
Paprika
Sesame seeds
Store-bought marinades
Lemon juice

Sorry that's so vague, but you'll just want to choose the ingredients that most appeal to you. Use a base of soy sauce or other liquid marinade, then add the spices and extra ingredients that you like the most (or just what you have in hand).

Let the tofu soak up the marinade for at least half an hour. In a large saucepan, heat some olive oil and add chopped onions and garlic with a bullion cube. When the onion is golden, add the tofu to the saucepan. Let it cook on medium-high for 10-20 minutes...check the texture; when it's almost as firm as you want it, then add your choice of the following:

Canned water chestnuts
Frozen stir-fry vegetable blend
Fresh bell peppers, chopped
Broccoli, chopped
Whatever other vegetable you like

You will probably need to add a little more soy sauce when you put the vegetables in. Cook until everything is heated through and serve over rice.

Sorry this recipe was so vague and un-recipe-like. If you decide to attempt it, let me know if you have questions...

Tofu 201: Breakfast Burritos

1 pkg. pre-frozen firm tofu
1 can diced tomatoes
1 package taco seasoning (or whatever seasonings you prefer)
diced onions
olive oil
flour tortillas
grated cheese
hot sauce, if you like that kind of thing

Heat the olive oil in a large saucepan; add the onions; cook until golden brown. Crumble the tofu into the pan. Cook for about five minutes, stirring occasionally. Add the diced tomatoes and seasonings; cook until it reaches your preferred consistency, stirring occasionally. (This can take as long as 20 minutes if you like your tofu very firm, but it will probably take less. Just keep your eye on it and taste it from time to time.) When it's done place some of the mixture on tortillas with grated cheese and hot sauce. Serve hot.

Tofu 102: Casserole Filling

To make a simple and versatile casserole component, simply do this:

Crumble pre-frozen tofu with your fingers, pressing the water out as you crumble it.
Add 2 cups of cottage cheese and mix well.

There! Now you can use this to make recipes like these--I don't have exact measurements for them because I have the recipes in my head. But they're not the kinds of recipes where it matters if you're exact

1) TOFU TORTILLA CASSEROLE.

1 can black beans
1 can corn
1 can diced tomatoes
diced onion
12-18 corn tortillas
grated cheese
olive oil
1 chicken bullion cube
1 package taco seasoning (or other seasonings--I use adobo, cilantro and cumin)

Put some olive oil in a saucepan until hot. Add the diced onion and bullion cube; cook until the onion is golden. Add the can of tomatoes and taco seasoning (or your preferred blend of seasoning) and mix well. Set aside.

In a large mixing bowl, combine the tofu/cottage cheese mixture, can of black beans and can of corn. Add the cooked tomatoes and onion. Mix well.

In a glass baking dish, place a layer of the mixture on the bottom, followed by a layer of cheese. Place a layer of corn tortillas above, then a layer of mixture, then cheese, then tortillas...as many layers as you have mixture. Bake at 350 until everything is heated through--I don't know how long that takes. 30-45 minutes?

2) TOFU LASAGNA

Since someone posted a lasagna recipe below, I'm not going to rehash it because that recipe looks delicious...but you can use the tofu/cottage cheese mixture instead of the meat.

Tofu 101: Creamy Tofu Salad Sandwich

My easiest protein-rich tofu recipe. Maybe if you tell your husband it's egg salad sandwich, he'll believe you? I'm actually eating this as I write this post :)

1 pkg. firm tofu (NOT pre-frozen!)
1/2 c. light mayo (or less)
1 tsp. lemon juice
1 tsp. turmeric
1/2 tsp. mustard
2 ribs chopped celery
1/4 c. chives (? I've never added this)
1/4 tsp. salt and pepper

Mash the tofu with a fork. Place it in a colander and let it drain for 15 minutes. Then place all the ingredients in a mixing bowl, stir well, and serve on pitas, whole-wheat bread or wasa crackers.

(Possible substitution: If you don't have celery on hand, you can use canned corn--my husband and I always put corn in tuna sandwiches, a trick we learned in Brazil--if you like corn as much as I do. Which you might not. I don't know.)

Here Comes the Soy! (Intro)

All right, you asked for tofu (at least 3 of you did)...you get tofu! Sorry in advance; the fact is I'm a TRUE believer in soy and I'm always on the lookout for converts. I'm going to put a few recipes up but let me give you a couple of pieces of advice for working with tofu in case you never have.

1) Tofu becomes easier to work with and firmer if you freeze it before cooking it. Place a block of firm tofu in a large Ziploc bag and leave it in the freezer for a couple of hours. After it's frozen you can squeeze out the water before you cut it into pieces, or just squeeze it out as you crumble it with your hands (depending on the recipe). When I refer to "pre-frozen tofu," this is what I mean.

2) I know husbands are resistant to tofu, but it's possible to get them to like it...my husband is like 90 percent converted :) Since tofu tastes like whatever you season it with, it is a really easy food to get creative with. Try marinating it with your husband's favorite sauces and flavors, slipping it into casseroles as a meat substitute, or blending silken tofu with smoothies or desserts. I hope you get a chance to use one of these recipes!

Friday, September 21, 2007

ginger salmon

· Nonstick cooking spray
· 4 6-ounce center-cut boneless salmon fillets, skin on
· 1 Tablespoon seasoned rice vinegar
· 2 Teaspoons grated fresh ginger
· 2 Teaspoons honey
· 2 Teaspoons extra-virgin olive oil
· Coarse salt and freshly ground black pepper

Directions
1. Preheat the oven to 425 degrees. Line a baking sheet with a rack and spray with cooking spray.
2. Place salmon, skin side down, on rack. In a small bowl, whisk together vinegar, ginger, honey, and oil until well combined. Pour 1 teaspoon of the mixture over each salmon fillet; season with salt and pepper. Roast until just cooked through, 15 to 18 minutes.
3. Transfer salmon to serving plates and drizzle each with an additional teaspoon of the ginger mixture. Serve immediately.

once a week wraps for two

- 2 whole grain burrito size tortillas
- turkey bacon
- lettuce
- 1 tomato
- 1 avocado
- 1 green bell pepper
- 1 cucumber
- grated mozzarella cheese
- Kraft Sun Dried Tomato dressing

Cook the bacon. Wrap it all up in the tortilla. Eat.

peanut butter fluff brownies

- brownie mix
- 8 oz cream cheese
- ½ cup creamy peanut butter
- 1 cup powdered sugar
- ¼ milk
- 1 cup whipped topping
- 7 crushed Oreos

Make the brownies according to the directions on the box; cool completely.
Beat cream cheese, peanut butter, powdered sugar, and milk until smooth.
Fold in whipped topping; spread mixture over brownies.
Top with crushed Oreos.

deep dish vegetable lasagna

- 1 lb ground beef or turkey (optional)
- ½ tsp minced garlic and ¼ tsp salt
- 1 jar of pasta sauce (preferably chunky vegetable)
- 8 oz tomato sauce
- 16 oz cottage cheese
- 1 egg
- 2 tsp dried basil
- 1 tsp dried oregano
- ¼ cup grated parmesan
- 8-9 uncooked lasagna noodles
- sliced zucchini
- spinach*
- 1 lb shredded mozzarella

Preheat oven to 350. Brown meet with garlic and salt, mix in pasta sauce. Mix cottage cheese, egg, basil, oregano, and parmesan in separate bowl. Layer – coat the bottom of a 9x13 baking dish with the tomato sauce, layer noodles, pasta sauce and meet, cottage cheese mixture, ½ the mozzarella, vegetables, noodles, pasta sauce and meet, top with ½ mozzarella. Bake 45-50 minutes.

*you can use any vegetables: eggplant, yellow squash, peppers.

fruit pizza


-1 (18 ounce) package refrigerated sugar cookie dough
-1 (8 ounce) package cream cheese, softened
-1/3 cup sugar
-1/2 teaspoon vanilla extract
-2 teaspoons lemon juice
-2 medium firm bananas. sliced
-1 (20 ounce) can pineapple chunks, drained OR fresh pineapple
-1 pint fresh strawberries, halved
-2 kiwifruit, peeled and sliced
-1 (11 ounce) can mandarin oranges, drained


On a greased 14-in. pizza pan, press cookie dough into a 12-in. circle. Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla until smooth. Spread over crust. Arrange the pineapple, strawberries, bananas, kiwi and oranges over cream cheese mixture. Refrigerate for 1 hour.

An intro of sorts

So I realized that while I know everybody on here, most of you do not know each other. So I'm going to post your name, and how I know you, and then you feel free to come in and edit the post to fit your liking. This is by no means a complete effort. So add more stuff. You can even say we hiked the Himalaya's together, you know, be creative. :)

So, in the order they appear on the 'permissions' page of the blog:

Alicia: Better known as "Slish." We worked at Los Hermanos in Lindon together for a summer. We lived together (and shared a bed) in Romania for four months. We agonized over our 'missionaries' together, who we both ended up marrying. We took a couple of classes together at BYU.

Nattie: We lived next door in the 1710-1711 commune together Freshman year, and then lived off-campus in the same apartment for a semester. We agonized over various non-missionary boys together, none of whom we ended up marrying. And that's a good thing. :)

Scottandlesley: Better known as "Lesley." We were in the same ward in Wymount, and have mutual friends from her home town in California. We agonized over the Enrichment program together. Our husbands were home-teaching companions. (Lesley adds: Liz answered so many of my pregnancy questions, she probably should have billed me for prenatal care. Liz also nearly killed a man who asked me if I was having triplets. What a good friend.)

Abbie: We lived in the same ward in Wymount, also with Lesley. My husband and Lesley's husband were her home-teachers (this is sounding incestuous). We have mutual friends who now live in Texas by her but who were, respectively, Chris' freshman roommate and work friend.

Andrea Kay: My sweet sister-in-law. We have a ridiculously similar sense of humor. We both know what happens when you suppose. She is Chris' sister. We both love 'Wicked.' She is going to marry the Elder's Quorum President in my ward (at least that's what her Dad says).

Chris J: My sweet sweet husband. He provides the humorous commentary and keeps me sane (well, as sane as possible anyways).

Becky: My dear aunt who is more like a fraunt or sister than an aunt. She lives in Texas and is only seven years older than me (which makes both of us ridiculously young). She has five adorable kids and is still alive to tell about it.

Jen: My room-room-mate my freshman year. We both enjoy the East Coast and found common ground our first day with a strange love for Stanley Kubrick films. Survived our freshman year together (seriously, a major feat).

Lisa: We were in the same Wymount ward with Lesley and Abbie. Her husband home-taught Chris and I (who was companions with Lesley's husband, and taught Abbie... it's all very entangled). She and I share a love for shopping and delicious food and a distaste for baseball.

Styler Family: Better known as "Melissa" or "Melizzle." We worked together at FSTC for close to 2 years. We share a desire to someday get a MSW (do we still?) and a love for color-blind men.

Missy: We somehow led parallel lives and didn't realize this until recently. She went to high school with Chris, and we were in the same freshman ward at BYU. We both did International Study Programs and both worked at FSTC (although at different times). Both interested in International Development and Child Welfare.

Nemmer: Better known as "Jennifer." My cousin! She and I also apparently share a love for the social services, particularly those of adoption and child protection. She and I also share a love for our crazy Grandma.

Swissbecky: Better known as "Becky." We lived in the same ward in Wymount, although strangely there are no home-teaching connections. We were in the Relief Society Presidency together and she witnessed first hand how inept I am at crafts, and how overly talkative I am when amongst females. (Addition by Lisa: Hey, I visit taught Becky! We are so connected.)

Vicky: Another great friend from our Wymount ward. And rumor has it that she has a knack for pie-making... am I right? Hopefully she will share some wisdom! I am not aware of any home-teaching connections, but her hubby Paul served in Elder's Quorum with Lesley's husband, and then in the Bishopric with Liz's husband. Welcome aboard, Vicky! --Les

Allison B.: Lesley's only sister. She has a reputation for inventing incredible food, hosting falafel parties for thousands on the fly, and burning spaghetti beyond recognition-- and serving it anyway. She's got the best party and ethnic recipies around, and is a vegitariano. You're gonna like what she's got.

And I love you all!! Alrighty friends. Add your thoughts and comments!

Mom's Breakfast Dessert

Normally, this would be considered a dessert. But the title has breakfast in it, so it is therefore a-okay to eat it without having eaten anything healthy first.
This recipe is doubled -- halfing it will fill an 8x8 glass dish
1/2 cube butter
2 cups four
2 cups sugar
4 tsp baking powder
4 tsp. cinnamon
1/2 tsp. salt
2 cups milk
1 large can peaches, drained
  1. Melt butter in glass casserole dish in oven, while it is preheating.
  2. Mix dry ingredients.
  3. Add milk and stir to make batter.
  4. Remove casserole dish with melted butter, and pour batter in.
  5. Add drained fruit.
  6. Bake at 375 degrees for 30-40 minutes.

Mock Stuffed Peppers

Ingredients

  1. 4-6 servings instant rice or already cooked rice
  2. 2 lbs. ground turkey or beef
  3. 1 medium onion, chopped
  4. 1 can tomato soup
  5. 3-5 green bell peppers, chopped into small strips
  6. cumin or steak seasoning
  7. worchestershire sauce
  8. 1 cup mozzerella cheese

Preparation

  1. Make 4-6 servings of rice. (both white and brown are good in this recipe)
  2. Brown 2 lbs. ground beef (or turkey) with chopped onion in a large skillet.
  3. Add cooked rice
  4. Add 1 can tomato soup and half can of water
  5. Add a dash or two of worchestershire sauce
  6. Add a little cumin or steak seasoning
  7. Add a dash of salt and pepper
  8. Add chopped bell peppers
  9. Cook until bell peppers begin to soften, but are still firm
  10. Remove from heat and sprinkle with cheese

Another great one to freeze

Cheesecake

Crust

2 cups Honey Graham Cracker Crumbs
1 stick butter, melted
1/4 cup sugar
2 handfuls pecan crushed

  1. Mix well
  2. Press onto bottom and sides of springform pan
Filling

4- 8 oz. packages cream cheese, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 teaspoon almond flavoring
  1. Mix well.
  2. Spread into crust.
  3. Place in cold oven and turn on at 350 degrees for 30 minutes

Topping

1 pint sour cream

3/4 cup sugar

1/2 teaspoon almond flavoring

1/2 teaspoon lemon juice

  1. Mix well.
  2. Take cheesecake out of oven.
  3. Pour on topping and spread evenly.
  4. Return to oven and bake for 8 more minutes.
  5. Remove and allow to cool a little before placing into refrigerator.
  6. Chill at least 4 hours, but best if chilled 6-8 hours or overnight.

Curry in a Hurry

1 TB olive oil
1 small yellow onion, thinly sliced
4 tsp curry powder (way more is also good)
1/2 c plain yogurt
3/4 c heavy cream (can use 2% milk instead)
1/2
tsp salt
1/4 tsp pepper
1 14.5 oz can diced tomatoes, drained
3-5 boiled, cubed chicken breasts
4 c cooked white rice
  1. Heat oil in large skillet add the onion and cook until tender.
  2. Sprinkle with curry and cook, stirring for 1 minute.
  3. Add the yogurt and cream and simmer for 3 minutes.
  4. Add salt, pepper, and tomatoes.
  5. Add chicken.
  6. Remove from heat and pour over prepared rice and chicken.

This recipe is easy and great for curry lovers. Double or tripple it and freeze it, because although you will want to eat it again and again, you will never want to cook it again after the way it leaves your kitchen smelling for weeks and weeks.

Whole Wheat Waffles

2 eggs
2 cups whole wheat flour (I love King Arthur wheat flour. You can also use regular white flour.)
2 TBS sugar
1/2 cup vegetable oil
4 tsp baking powder
1/4 tsp salt
1 2/3 cups milk

  1. Heat waffle iron
  2. Beat eggs until fluffy
  3. Beat in remaining ingredients until smooth
  4. Bake 5 minutes

Yields 7 waffles (probably more if you don't left half the batter ooze out the sides of the iron...)

These are hearty and really filling. Eating two will leave you satisfied for a long time. And it gives you 60% of your daily fiber intake.

Liz, can you please post some of Kim Bodily's whole wheat recipes?

Thursday, September 20, 2007

Cabbage Apple Slaw

I got this recipe tonight from All Recipes...as I had half a head of cabbage and nothing to use it in. This recipe was FANTASTIC. This was SIMPLE and delicious.

Toss together:
1/2 head of cabbage, sliced thinly or shredded
1/4 cup finely minced onion
2 firm apples, thinly sliced into strips or shredded

Dressing:
1 cup mayonnaise
1/2 t. salt
1/8 t. pepper
2 t. sugar
2 T. Lemon or Lime juice
2 T. milk

Toss salad and dressing together...chill for an hour if you can...but I tried it right after I tossed it, and it was really good.

Italian Chicken Parmesan

1 tsp. garlic powder
2 envelopes dry Italian salad dressing mix (I use Good Seasons Zesty Italian)
1 cup grated Parmesan cheese (I use the fresh parmesan cheese, not the kind from the Kraft bottle)
6-8 chicken legs (we use chicken legs because it is our favorite part of the chicken, but you can use whatever piece you like)

* Mix all of the dry ingredients in a large ziplock bag then dredge moist chicken in it, until well coated. (like a shake and bake) Place the chicken in a pyrex baking dish sprayed with non-stick spray. Sprinkle remaining dry ingredients from the bag over top of chicken. Bake at 350 degrees for 40 minutes or until juices run clear.

I made this last night and really like it! It was really easy, too.

Meatballs and Red Hot Tomato Sauce

I don't remember where I got this recipe, but it is really good. Serve it over noodles or as an appetizer.


MEATBALLS

2 slices white bread, crusts removed, cut into small pieces
1/4 c. milk
1/2 pound ground pork
1/2 pound ground beef (I've used all beef before, not as good, but still really good)
1/2 medium onion, finely chopped
3 small garlic cloves, minced
zest of 1/2 lemon
8 sprigs fresh flat-leaf parsley, chopped
3/4 t. salt
1/4 t. pepper
1 large egg, slightly beaten
1 T. olive oil

Place bread in a bowl; pour milk over it. In another bowl, mix beef and pork. Add onion, garlic, zest, and parsley. Add salt and pepper. Mash bread mixture to form paste; add to meat mixture. Mix; add egg. Combine well. Cover with plastic wrap; chill 1 hour (although chilling does make it easier to form the meatballs, I usually skip this step).

Heat oven to 350. Form mixture into small balls. Heat 1/2 T. oil in a skillet over medium heat. Saute meatballs in batches until brown, a few minutes on each side. Transfer to a pan big enough to hold all the meatballs. (I use a 9x13 lined with foil - easy cleanup). Place in oven to finish cooking, about 20 minutes.


RED HOT TOMATO SAUCE

3 T. olive oil
1 medium onion, finely chopped
2 cloves garlic, thinly sliced
1 28 oz. can crushed tomatoes
1 1/4 t. salt
1/2 t. pepper
1/4 t. red-pepper flakes, or to taste
1 c. loosely packed fresh basil, cut into chiffonade

Heat olive oil in a saucepan over medium heat. Add the chopped onion, stirring so that it does not brown, until soft and fragrant, 3-4 minutes. Add garlic, and cook, stirring another minute.

Add crushed tomatoes and their liquid. Season with salt, pepper, and red-pepper flakes. Add 2 C. cold water. Bring to a boil, reduce heat, and simmer until sauce has reduced and thickened and has a deep, rich tomato flavor, about 20 minutes. Stir in basil just before serving.

Cheesy Corn Bake

I love this recipe. This is for all the corn fans out there.

4 oz. cream cheese
3/4 c. milk
3 eggs, beaten
1 can whole kernel corn, drained
1 can cream-style corn
1 pkg. Jiffy corn muffin mix
1 c. shredded cheddar cheese

Preheat oven to 375. Whisk cream cheese and milk until smooth. Stir in remaining ingredients until well-blended. Pour into 13 x 9 inch baking dish sprayed with cooking spray. Bake 34 to 36 minutes or until golden brown.

Question for all blog readers:

Do y'all like tofu? I am obsessed with it, and cook with it all the time, but I know it's kind of an acquired taste and some people maybe don't love it as passionately as I do. If you are interested in receiving some tofu recipes, please say so in a comment and I will post them. If nobody responds to this, I'll just keep my soy to myself :)

Chinese Chicken Salad

My husband's latest favorite recipe.

3 chicken breasts, cooked and shredded (I like to flavor them with adobo before cooking)
1/2 head shredded lettuce
1 cup (or more) shredded cabbage
1 package Top Ramen
1/2 cup sliced almonds
1/2 cup olive oil
1 tablespoon sugar
2 tablespoons vinegar

Mix the olive oil, sugar, vinegar, and the seasoning packet from the ramen noodles. This is your dressing. Pour it on top of the tossed lettuce, cabbage and chicken breasts. Crunch up the ramen noodles, sprinkle them over the top, add the almonds, and stir it all up. If you like the noodles to be not-so-crunchy, just leave the salad in the fridge for a couple of hours before serving.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
Recipe courtesy George Duran (Food Network)

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
**15 minutes was plenty of time in my oven**
**click the link at the top to take you to FoodNetwork.com where you can print this out, if you so choose**

Green Enchiladas of another sort

Green Enchiladas
(from BWeed's kitchen, too)

1 c sour cream
1 jar green salsa (sometimes I use green enchilada sauce)
10 flour tortillas
1 can refried beans
1 c. white cheese (Monterey Jack is my favorite in this recipe)

Mix sour cream and green salsa. Dip each tortillas into sauce mixture to coat both sides. Spoon some beans and some cheese into each tortilla. Roll and place seam down into a 13x9. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake 350 for 15-20 minutes, or until cheese is melted. Serve with sour cream.
**I, sometimes, add 1 can shredded chicken (is that what this is called? You know the stuff, it is in a tuna-esque can). I just drain it and add it to the refried beans.**

Southwest Chicken and Rice

Southwest Chicken and Rice
(recipe given to me by BWeed)

1 package taco seasoning
1 jar salsa
2-4 chicken breasts cubed
Cook all of the above items on medium heat for 15 minutes, covered (I cook it until I know for sure the chicken is done because I am paranoid like that).
Then add:
½ C. uncooked minute rice (I usually adding 1 Cup, instead)
1 can black beans (drained, not rinsed)
1 can of corn (drained)
¾ C. cheese
Stir and cover again, cooking for another 15 minutes, or until the rice is tender. With this recipe, as with all recipes that involve minute rice, all you need is enough liquid to cover the rice. So if you want to make more or less, you just add more or less rice and salsa.

P–Dub Lasagna

It is called the "Best Lasagna Ever" and it just might be. Liz, you might notice it mixes meats, and you might remember I think that practice is VILE! This lasagna is the exception to the rule, however. Delish. Absolutely.
However, the Pioneer Woman doesn't write out the recipe on this one; just step-by-step instructions and pictures. So, I am only linking to it, (in five different places, just in case you are not sure it will be worth the effort) rather than typing it out. Check it out though, you will not be sorry. (Photo credit: Pioneer Woman)

P–Dub Chocolate Sheet Cake

Go to the Pioneer Woman's website for the full effect with step–by–step pictures.

Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.


In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely (pecans are optional).
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

2–Step Cheesy Pasta Twists

This dinner is not fancy, it is not impressive. But, it is fast, easy, good, and there are plenty of leftovers to save you from having to make dinner the next night. Which is almost as important to me as it being good.
2-Step Cheesy Pasta Twists
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
6 cups cooked corkscrew pasta
1 jar (1 lb. 10 oz.) Prego® Traditional Italian Sauce
1 cup shredded mozzarella cheese (4 oz.)
1/2 cup Pepperidge Farm® Zesty Italian Croutons, crushed

Directions:
TOSS pasta with pasta sauce in medium skillet and heat through.
TOP with cheese and crushed croutons. Cover and cook over low heat until cheese is melted.
ENJOY

This recipe comes from the Campbells Kitchen site, thus the name brand ingredients; use whatever brands you prefer. Also, I add the pre-cooked frozen chicken strips from Costco to make it a little heartier. And I use whole grain pasta to make it healthier.
If you want to print out a recipe card, click the link above.

Wednesday, September 19, 2007

Mexican Salad

Great way to dress up boring lettuce and ranch dressing. Always a hit!

Add chopped lettuce to a large bowl...probably one head or one bag's worth.
Add the following and toss:

one can black beans, drained
crushed corn chips
mozzarella cheese, grated
enough ranch to coat the lettuce

Chicken-Swiss Melts

1 can chicken
sliced green onions
english muffins
sliced swiss cheese

1. Preheat oven to broil or 450+.

2. Drain can of chicken and mix with mayo, salt and pepper to taste. (I also like to add lemon juice.) Mix in green onions.

3. Spread on english muffins, makes about 6 halves.

4. Top with swiss cheese and broil til melted. You can also use mozzarella or pepper jack. (White cheese is best.)

These sandwiches are great with tomato soup.

Focaccia and Chicken Salad


Bread Ingredients

1 can refrigerated pizza dough *
4 large cloves garlic, minced

4 TBS olive oil

1 TBS dried rosemary

* I made dough in the bread-maker


Bread Preparation
  1. Roll dough into a circle and place on greased cookie sheet.

  2. Mix garlic, olive oil and rosemary, and brush 1/2 the mixture onto the bread dough.

  3. Cut the dough into quarters (making one horizontal cut and one vertical cut.)Fold each quarter over, making a triangle out of each piece.

  4. Brush remaining olive oil mixture over the tops.

  5. Bake at 350 degrees for 15-20 minutes, or until light golden brown.

Chicken Salad Ingredients


1 Avocado, peeled and sliced


3 boiled chicken breasts, shredded (The recipes actually calls for a drained 12 oz. can of dark and white meat chicken.)


2 Celery stalks, chopped into small bits


Red wine vinegar


Mayonnaise


2 Green onion stalks


(I think sliced grapes or chopped almonds would be fun to add sometime.)


Chicken Salad Preparation

  1. Mix chicken, celery and green onions with desired amount of mayonnaise. (The recipe calls for 1/3 cup, but I bet I used more than that.)

  2. Add a few dashes of Red Wine vinegar to a create a subtle flavor. (Probably just about 2 teaspoons.)

  3. Let refrigerate while focaccia is baking. (Even more flavorful and delicious the second day.)

Sandwich Preparation

Peel open baked focaccia and add sliced avocado, sliced tomato and desired amount of chicken salad. (I think a small amount is best, so the focaccia's flavor can come through.)

Tomato Tortellini Soup

Tomato soup
Regrigerated or frozen cheese tortellini

Throw in a pot and heat.


This is SUPER easy and a fave of my kids.

Tuesday, September 18, 2007

Peach Crisp with Maple Cream Sauce

Another recipe ripped off from The Pioneer Woman, but I tried it, and it's fantastic. I will use this to impress my in-laws at some point.

Peach Crisp With Maple Cream Sauce

1 cup flour
½ c. sugar
½ firmly packed light brown sugar
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt
½ c. (one stick) butter, cut into bits
5-6 cups, peeled, sliced fresh peaches
Juice and grated zest of ½ lemon
2 T. maple syrup
*Maple cream Sauce, for serving


Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes. Remove foil and bake 20 to 30 minutes more or until top is crisp and brown. You might want to broil for a couple of minutes to ensure good color. Serve warm with maple cream sauce.


*Maple Cream Sauce

1 ½ cups whipping cream
5 T. maple syrup
3 T. light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill. Drizzle generously over Peach Crisp.

Popovers

I'm somewhat of an anglophile, and for years, my mom has been making popovers... They're a nice alternative to yeasty rolls or biscuits...and they take WAYYYYY less time.

**CAUTION** Because these are very souflee-like, I've NEVER been able to get them to rise at high altitudes. So, if you live in Utah or Phoenix or Colorado Springs or something, you might end up with hockey pucks. I tried all of the "high altitude tricks," but they never worked. For those of you at sea-level, enjoy!

Ingredients:
1 cup milk
3 eggs
1 T sugar
2 T melted butter
1/4 t. salt
1 cup unbleached white flour

Preheat oven to 400, place ungreased muffin cups in the oven for 5-10 minutes

1. Generously grease 12 heated muffin cups
2. In a blender, combine milk, eggs, sugar (or honey), flour and salt
3. Blend until smooth, stopping machine occasionally to scrape sides
4. pour batter into cups until they're half full (or half empty...depending on what kind of day you're having)
5. Bake 10 minutes at 400 degrees, then reduce temperature to 350 and bake for another 30-40 minutes....DO NOT OPEN PREMATURELY!!! THEY'LL FALL!!!!

Biscuits

We all have our favorite biscuit recipe...the one that we swear by...here's mine (via several generations). =)

1. Sift together 4 cups flour, 3 t. baking powder, 1 t. baking soda, 1 t. salt, 1 t. cream of tarter

2. Cut in 1/2 cup COLD butter, chopped into pieces.

3. Once dough is mealy, add in 1 1/2 cup milk and stir to combine (but not overcombine).

4. Roll dough to 1/2"-3/4" thickness and use a biscuit cutter (or measuring cup or glass or WHATEVER) to cut out biscuits.

5. Bake at 410 until golden...Keep an eye on them.

Tostada Pizza

I made this the other day from Better Homes and Gardens. Sooooo tasty!

1 pound lean ground beef
1 4-oz. can diced green chile peppers, drained
2 T. taco seasoning (1/2 pkg.)
1 tsp. chili powder
1 T. cornmeal
1 10-oz. pkg refrigerated pizza dough (fresh homemade works just fine)
1 15-oz can pinto beans with jalapeno peppers, rinsed and drained
1 c. shredded lettuce
1 medium tomato, chopped
1/2 c. thinly cliced green onions (4-ish)

1. In a large skillet, cook meat until brown. Drain off fat. Stir in 3/4c. water, chile peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simer, uncovered, 15-20 minutes or until most of the liquid is gone.

2. Meanwhile grease a baking sheet and sprinkle with cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 degree oven for 5 minutes.

3. In a bowl, mash beans with a fork; spread over partially baked dough to within 1/2 inch of the edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with cheese. Bake 1-2 minutes more or until cheese melts. Top with lettuce, tomato, and onions. If desired, serve with taco sauce.

Monday, September 17, 2007

Spinach and Strawberry Salad

1. Toss together 2 bunches of rinsed and dried spinach...combine with about 4 cups of sliced strawberries.

2. Dressing:
Whisk together---
1/2 cup vegetable oil
1/4 cup white wine vinegar (I use regular vinegar and it's FINE)
1/2 cup white sugar
1/4 t paprika
2 T sesame seeds
1 T poppy seeds

3. Chill dressing before tossing on the salad.

4. Add as much of the dressing as you like to the salad and toss. I like to add goat cheese as well...or feta. But it's good without.

Super Easy Chocolate Cups

This is a recipe I saw Rachael Ray do on Oprah (before RR had her own empire)...I tried it out that same day and it was super easy and DELICIOUS.

1. Blend Together:
1 cup chocolate chips
2 T sugar
2 T vanilla
pinch of salt
1 egg

2. while blender is running, stream in 2/3 c. screamin' hot milk (whole is best).

3. Pour into ramekins. Refrigerate overnight. Serve with whipped cream or ice cream

Chocolate Pudding 101

My grandmother makes this every New Year's Eve and it's worth the year's wait. =)

Ingredients:
6T sugar
3T corn starch
1 1/2 T cocoa powder
pinch of salt
2 1/3 c. heavy cream, divided
1 1/4 c. milk (whole milk is best)
1 t. vanilla
6oz. semisweet chocolate, finely chopped
1 1/2 T unsalted butter, chopped into small pieces

1. In a medium saucepan, whisk together sugar, cornstarch, cocoa and salt. In a 4-cup measuring cup, combine 1 1/4 cup of the heavy cream with milk & vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
2. Place saucepan over medium heat. Cook, whisking constantly until mixture comes to a boil and thickens, about 4-5 minutes. Add chocolate and cook, whisking until chocolate is melted--about one minute. Remove from heat, and whisk in butter until melted. Using a 3oz. ladle, pour pudding into 6 dessert cups. Cool until completely set...about 1 hour.
3. Whip remaining cream to soft peaks. Serve with pudding.

Annie's Cream Cheese Cookies

Ingredients:
3 oz. cream cheese
1 c. shortening
1 c. granulated sugar
1 egg yolk
1/2 t. vanilla
1/2 t. salt
2 1/2 c. sifted flour

Heat oven to 350.

1. Mix shortening and cream cheese. Add salt and vanilla to the mixture.
2. Add sugar and egg yolk gradually, and beat together until light and fluffy.
3. Sift flour and fold it into the cream cheese mixture.
4. Roll dough into 1" balls and place on cookie sheet. Use a fork to flatten balls in perpendicular lines (like you'd do to peanut butter cookies)
5. Bake at 350 for 8-10 minutes. Depending on your altitude, cookies may or may not be flat.

Karen's Molasses Cookies

These are the best molasses cookies I've ever had...

Ingredients:
12 T butter
1 cup sugar
1/4 cup molasses
1 egg
1 3/4 cup flour
1/2 t. cloves
1/2 t. ginger
1 t. cinnamon
1/2 t. salt
1/2 t. baking soda

1. Heat oven to 350
2. Melt butter, add sugar and molasses and mix well
3. Beat egg and add to butter mixture
4. Sift dry ingredients
5. Add wet to dry and combine
6. Bake at 350 for 8-10 minutes. Cookies will be very flat.

Ev's Sugar Cookies

These sugar cookies changed my life. They're soft and PERFECT and so stinkin' delicious. If you're looking for a super-sweet sugar cookie, this isn't it...It's sweet ENOUGH, but it's subtle at the same time. MMMMM.

Preheat oven to 350 degrees.
Place rack in the center of the oven.

1. Beat until fluffy:
1 cup shortening
1 1/2 cup. sugar
1 t. vanilla
2 eggs
1 t. salt

2. Stir in 3/4 cup milk with a spoon.

3. Add:
4 cups flour sifted with 4 t. baking powder

4. Mix together evenly; roll dough out to 1/3" thickness.

Bake for 7-10 minutes. Don't let the edges get brown...take them out before you think you need to--that's the trick for getting a soft cookie.

Frost or don't...they're fine plain or...my favorite is with your favorite cream cheese frosting.

For all you Utahns at Heart

Okay, just a quick one to get me started on the blog. The secret to getting restaurant-tasting fry sauce is to obviously mix the ratio of ketchup and mayo that you like and add a little bit of WATER. Sounds weird, but it makes a humungous difference. If you love fry sauce, this will change your life. If you don't, just say "ew."

Green Enchiladas

Ok, Lisa, here you go! I warn you all though... I was going to make these and attempt to get more 'exact' measurements, but I am now fearful for my life, so I will post it as I remember it. All things are approximate. I'm not the most 'exact' cook.

Ingredients:
1.5 pounds tomatillos (those green tomato things with the husks)
1 bunch cilantro
1/2 onion
6 cloves garlic
1-3 serrano chiles (depending on your spicy preferences)
2 tablespoons vegetable oil
4 cups shredded mozzarella cheese
4-6 chicken breasts, shredded (or about 1/2 of a Costco rotisserie chicken, shredded)
12-18 tortillas

Directions:
1 - Boil a large pot of water. Remove husks from tomatillos and then place in boiling water. Remove when they begin to turn from a bright green to a dull army green color. Reserve about 1/4 cup of the water you boiled them in.
2 - Slice serrano chiles and remove seeds and membranes. Do not, under any circumstances, touch your eyes while handling these things. I have found that three de-seeded serrano chiles make it spicy, but not too spicy. For those who are adventurous, you could try up to five... or use 1 or 2 with the seeds and membranes intact. For those who aren't big on spicy, you could use one, or just leave them out altogether. Now wash your hands really well. You will inevitably touch something (eyes, nose, child) that will make you regret it if you don't.
3 - Place tomatillos, serrano chiles, onion, garlic, cilantro (stems and all), and 1/4 cup water in the blender. Blend. If needed, you can add more of the water.
4 - Heat oil in a saucepan. Pour sauce into oil, stir. Allow to simmer until the sauce becomes thicker, bubbly, and frothy. Remove from heat.
5 - Preheat oven to 350F.
6 - In 9x13 pan, pour about 1/3 cup of sauce into the bottom and spread to barely cover the bottom of the pan.
7 - Assemble enchiladas as follows: one small handful of shredded chicken, one even smaller handful of shredded cheese, and a little less than 1/4 cup of sauce. Roll, place seam-down in the pan. Do this until you are out of chicken. You may need another pan. Reserve about 1/2 cup of the cheese. You should have about 1/3 of the sauce left.
8 - Pour remaining sauce over enchiladas. Top with remaining cheese.
9 - Bake for 15-20 minutes, or until cheese is melted and the sauce is bubbly.

Preparation Time: 45 minutes-ish

Servings: 6-12

FYI... this green sauce works for just about anything. It's a great salsa for chicken, nachos, Cafe Rio burritos, or whatever else you feel like using it for. YUM.

Sunday, September 16, 2007

Call Out

Liz Johnson, that is it. I NEED that enchilada sauce recipe, and I won't take no or inactivity for an answer. Need. NEEEEEEEEED.

The Easiest Freaking Dessert in the History of the World

My sister-in-law brought this peach cobbler-esque dessert to dinner tonight. It is, in fact, the Easiest Freaking Dessert in the History of the World. Easier, in fact, than getting in your car, going to the grocery store, and buying cookies. So easy that I'm not even going to put it in formal recipe format. There are only two ingredients anyway. Here's what you do:

Open a large can of peaches. Pour the peaches into the bottom of a bundt cake pan. (Reserve about 1/4 cup of the syrup.) Pour a yellow cake mix (just the mix straight from the box, no eggs or anything added) over the peaches. Pour the remaining syrup over the top.

Put it in the oven at 350 and bake it, as my sister-in-law said, "until it starts to smell good." Probably that means somewhere around half an hour. Mix it up a little and serve.

It's not gourmet...but it's sweet and gooey. I plan to try using different ingredients, like cherry pie filling and chocolate cake or canned pineapple and white cake. I'll let you know if I find any delicious combinations.

Friday, September 14, 2007

Cafe Rio Salad

Ok, so I figure I should post this because all you Cafe Rio fans might like it. However, I have NOT yet tried it so I am breaking the blog rule. But it sounds like it is really good and I have heard it is really good and if it even comes close to the real thing, I will be making it all the time! Let me know if it really is close to the real thing. I just haven't taken the time to get all the ingredients and make it. I got it off a blog that got it off a website....

Recipe By: pinkdaisy (as found at Mormonchic.com)

Sweet Pork:

  • 1 (3-5 pound) pork roast-boneless pork loin recommended

  • 1 cup salsa-use Pace or one similar, not the fresh salsas

  • 1 cup brown sugar, packed

Place ingredients in a greased slow cooker. Cover and cook on LOW heat for 8-10 hours. Shred pork with a fork or potato masher before serving. Keep lid off after shredding for about 15 minutes so juice will thicken. Use meat in burritos, tacos, or salads. If freezing, keep juice and freeze with meat.

Cilantro-Lime Rice:

  • 1 cup uncooked rice

  • 1 teaspoon butter or margarine

  • 2 cloves garlic, minced

  • 1 teaspoon lime zest

  • 1 can (15 oz) chicken broth

  • 1 1/4 cup water

  • 2 tablespoons freshly squeezed lime juice

  • 2 teaspoons granulated sugar

  • 3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Creamy Tomatillo Salad Dressing:

  • 1 cup light sour cream

  • 1 envelope Ranch salad dressing

  • 1 1/2 envelope Fiesta Ranch Salad dressing

  • 6 tomatillos, husked and cut in half

  • 1 clove garlic, minced

  • Juice from 2 limes, freshly squeezed

  • 1 1/4 cup fresh chopped cilantro

Combine all ingredients in a blender (put the liquids in first!) and blend until smooth. Store in the refrigerator. Can be stored in airtight container for up to 2 weeks.

Black Beans:

  • 1 can black beans, rinsed and drained

  • 1 1/3 cup tomato juice

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 2 tablespoons olive oil

  • 1 1/2 teaspoon salt

  • 2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Crispy Corn Chips:

Preheat oven to 400 F. Slice corn tortillas into thin strips. Bake for about 8 minutes.

For the tortilla we like the tortillas from Costco that you bake yourselves. If using these bake as directed and add cheddar cheese to the top until lightly browned. If using regular tortillas, you can put the tortilla in a pie pan in the oven with cheese sprinkled on top until warm


Tomato Pasta Sauce

This sauce is very fresh-looking, and doesn't have any paste-like qualities. It is more like seasoned tomatos to eat over pasta. And I like that this sauce is savory instead of sweet.


Ingredients
1 head garlic
2 10 oz. cans whole stewed tomatos
1 10 oz. can diced tomatos
1/2 TB olive oil
1 onion

Preparation
Use a large frying pan or skillet.

  1. peel and chop garlic cloves
  2. chop onion
  3. saute garlic and onion in olive oil until garlic is lightly browned and onions are translucent
  4. drain tomato cans but keep juice
  5. add tomatos
  6. set heat to Medium High and cover for 5 minutes
  7. jab whole tomatos with wooden spoon to seperate into smaller pieces
  8. add a minimal amount (1-2 TB) of reserved tomato juice if desired
  9. turn heat down and let simmer for 10-15 minutes

Serve over hot pasta

Feeds 6+

Thursday, September 13, 2007

Six Can Chicken Tortilla Soup

1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chili peppers, drained

Open the all the cans and pour everything into a large saucepan. Simmer over medium heat until chicken is heated through. Serve over tortilla chips and top with shredded Cheddar cheese. You can also garnish with sour cream, green onions, sliced avocado or guacamole.


Blueberry Muffins with Streusel Topping

Preheat Oven to 400 degrees.

Muffins:

Mix
2 c. white flour
1 c. wheat flour*
1 c. sugar3/4 c Splenda*
1 tsp. salt
4 tsp. baking powder

*If you only have white flour, replace 1 cup wheat flour with white flour. The same can be done with sugar and Splenda.

Add
2/3 c veg. oil
2 eggs
2/3 c. milk
3/4 tsp. pure vanilla extract
1/8 water (optional, if the batter seems too thick)

Gently Fold In 3 c. blueberries

Pour batter into baking cups or generously greased muffin tray.


Streusel Topping:

Mix
4 1/2 TB flour
4 1/2 TB brown sugar
1/2 tsp cinnamon
2 TB chopped pecans (optional)
Cut In butter (use your hands) until mixture resembles coarse crumbs. (approx 3 TB butter)
Sprinkle on muffin batter and bake.

Bake @ 400 degrees for 20-25 minutes.

Yields 18 large muffins

This recipe is compliments of Megan Bernards. I decided to try a new recipe for last night's enrichment potluck (why do I do that when it gives me ulcers?) Luckily it was a BIG HIT. According to someone there last night, the streusel topping makes the muffins look gourmet.

Wednesday, September 12, 2007

Flan

For those who may not like flan... this is the only one I will eat.

Ingredients:
4 oz. cream cheese
6 eggs
1 reg can evap. milk
1 can sw. condensed milk
1 t. vanilla
1 c. sugar
1/2 t. salt


Directions:
For best results separate 6 eggs. Beat cream cheese and egg yolks together. Add milk and vanilla. Whip egg whites to soft peaks and add salt. Fold in whites slowly to yolk/egg mixture. Set aside. Put sugar in a fry pan and melt on medium heat. Stir CONSTANTLY with a non-meltable spoon (made that mistake once...). When the sugar is barely melted, pour into a deep (preferably 3-4 inches deep, or you could divide into two) round cake pan that has been greased. (** Caution ** Do not use a springform pan or you will be cleaning your oven. It would be sad.) Pour egg mixture on top. Bake for 1 hour at 300 degrees or until not jiggly any more. Put flan pan in another pan of 1-2 inches of water while baking.

Number Of Servings: 1- all mine! If you're sharing (which I'm not), 8-12, depending on the size of piece you cut.

Taco Soup

Super easy. Great when you don't want to go shopping and you have random stuff in your pantry.

Ingredients:

1 lb. ground beef
2 reg. cans kidney beans (or 1 large)
1 can corn
1 onion
1 package taco seasoning
1 reg. can whole or stewed tomatoes
2 15oz. cans tomato sauce (you can substitute one of these cans with enchilada sauce if you're feeling fiesty)
Shredded cheese (optional)
Sour cream (optional)
Chopped tomatoes (optional)

Directions:
Brown ground beef and onions, add everything else (including most of the liquid in the cans). Heat thoroughly and serve. Top with cheese, sour cream and maybe chopped tomatoes.

Number Of Servings: 8 people

Preparation Time: 15 minutes

Garlic Lemon Double Stuffed Chicken

YUM. It's easier than it sounds.

Ingredients:
olive oil (for greasing pan)
8 boneless, skinless chicken breasts
1 8oz. package cream cheese, cut into 1/2 inch slices
1 8oz. package Cheddar (or Colby Jack) cheese, cut into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 tablespoon minced garlic
3/4 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon garlic salt, or to taste
1/2 teaspoon paprika (optional)


Directions:
1 - Preheat oven to 350 degrees F. Lightly coat a large shallow baking dish with oil.
2 - Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
3 - Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly to coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
4 - Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
5 - Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.


Number Of Servings: 8

Preparation Time: Prep - 20 minutes, Cook - 30 minutes

Spinach Bacon Quiche

I loooooove quiche. This recipe makes three of them... this is something that I will make when I have to bring dinner to somebody because it makes so much. I have probably contributed to all sorts of coronary issues.

Ingredients:
3 pie crusts (I buy the pre-made refrigerated ones)
1 medium chopped onion
1 pound chopped bacon
8 eggs
1/2 cup dairy sour cream
1 cup half-and-half, light cream, or whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg
1 package frozen chopped spinach, thawed
2 cups shredded cheese (I prefer the Italian blend w/ Romano, Parmesan, and Mozzarella, although any cheese would probably work)


Directions:
1 - Unroll the pie crust into the pie pans. Line the pan (over the crust) with foil. Bake in a 450 degree oven for eight minutes. Remove foil, bake for 4-5 more minutes until the pie crust is set and dry. Remove from oven. Reduce oven temp to 325 degrees.
2 - Meanwhile, cook onion and bacon in a large skillet until the onion is tender and the bacon is crisp. Drain on paper towels.
3 - In a medium mixing bowl, beat eggs with a fork. Stir in sour cream, half-and-half (or light cream or milk), salt, pepper, and nutmeg. Stir in the onion/bacon mixture, spinach, and cheese.
4 - Pour egg mixture into the baked pastry shells. Bake in the 325 degree oven for about 45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.


Number Of Servings: Three quiches.

Preparation Time: 30 minutes to prepare, 45 minutes to cook.

Cincinnati Chili

This is a 'different' recipe, but both Chris and I love it. He ate this all the time on his mission. It's one of those great things that you can make the day before and then heat up the next day - it's better after it sits overnight. Perfect to make on a Saturday and then eat for Sunday dinner.

Ingredients:
1 T vegetable oil
1 cup chopped onion, divided into two half cups
2 pounds ground beef
1/3 cup chili powder
2 teaspoons cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 bay leaf (or 1 teaspoon dried chopped bay leaves)
1 ounce unsweetened baking chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/2 cup shredded cheese
1 package spaghetti

Directions:
Heat oil in a large saucepan over medium heat. Add half of the onion (1/2 cup, not the full cup) and cook, stirring frequently, until tender, about six minutes.
Add beef and cook, breaking up with a wooden spoon, until browned. Drain off excess fat.
Add chili powder, cinnamon, cumin, cloves, allspice, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and cayenne pepper. Stir to mix well. Bring to a boil and then reduce the heat to low. Cover and allow to simmer for 1 1/2 hours, stirring occasionally.
Refrigerate overnight (optional).
Remove the bay leaf (if whole). Reheat over medium heat (or in the microwave). Serve over hot, drained spaghetti. Top with cheese and the remaining chopped onion (if desired).

Prep Time: 20 minutes, plus 1 1/2 hours of simmering, and then refrigerating overnight.

Servings:
6-8, depending on portion size.

Tuesday, September 11, 2007

Oriental Grilled Chicken Spinach Pasta Salad

I finally got this yummy recipe from Jodie at a work party. I have been wanting it for 2 years now. It is SO good and people ask for the recipe every time it is served. Enjoy!

Dressing:

1/2 cup oil
1/2 cup sugar
3 Tbsp. Soy Sauce
2 Tbsp. Rice Vinegar
1/2 tsp. sesame seed oil
1 tsp. garlic grated or pressed
1 tsp. sesame seeds


3 chicken breasts, grilled
8 oz bow tie pasta
1 small pkg of spinach
2 cups bean sprouts, rinsed and drained
1 8 oz can water chestnuts, drained and sliced
1/4 cup sunflower seeds
2 Tbsp. sesame seeds

Combine ingredients for dressing in blender or shaker type container. Make dressing ahead of time and refrigerate. Grill 3 chicken breasts seasoned with lemon pepper and garlic salt on both sides. Cook pasta according to directions on package, drain and let cool.

The remaining ingredients can be added together in a large bowl. Add pasta once it has cooled and just before serving add the dressing.

Lisa Explosion

Sorry for the Lisa Explosion, guys. I just got internet for my desktop which is where I keep all of my recipes, so I just went a little nuts. But enjoy!

Cafe Rio's Creamy Tomatillo Salad Dressing

This was in a ward cookbook of ours, and I feel OBLIGATED to pass it on to anyone that loves Cafe Rio, especially those of us who are now very far away from the blessed restaurant.

Place the following in a blender:
3 fresh tomatillos, cut into quarters
Juice of 1/2 lime
1/2 cup buttermilk (or make with dry buttermilk mix--did you know this stuff exists?? I recently found it and was very excited)
1 cup fresh cilantro (about one bunch) Don't worry about using the stems, it doesn't matter.
1/2 cup mayonnaise
1/2 cup sour cream
5 stalks (1/2 bunch) of green onions with ends
2 cloves crushed garlic
1/2 to 3/4 tsp. salt
1/4 tsp. crushed cayenne pepper
4 tsp. sugar or other sweetener
1 package of dry Ranch Buttermilk Dressing Mix

Combine well in blender and refrigerate one hour.

Mom's Dessert

I have no clue what the original name of this was, but now it's just Mom's Dessert. Very yummy and isn't too rich so you can have piece after piece after piece... if you're not on a diet. Recipe is courtesy of (who else) my mom, and she knows how dumb I am so she includes instructions like "Just stir with a large spoon" that help me out.

Crust:

1/2 C margarine, melted
1/2 C chopped walnuts
1 C flour
2 Tbsp sugar

Combine ingredients for crust (just stir with a large spoon) & bake at 350 degrees for 12 -15 minutes (it'll be a very light brown). Let cool.

White filling:

1 8-oz & 1 3-oz pkg of cream cheese (if doubling, just use 3 8-oz pkgs.)
1 C powdered sugar
1 1/2 cups Cool Whip

Blend ingredients & spread on top of cooled crust.

Chocolate filling:

2 small pkgs INSTANT chocolate pudding mix
3 C milk (this is less than what it calls for on the pudding box)

Slowly beat milk w/ instant pudding until blended, then beat at medium speed for 2 minutes. Spread on top of white layer.

Carefully spoon & spread plain Cool Whip on top of pudding layer (it's hard not to get some of the pudding mixed in.) Make it look pretty!
You can add a few more chopped nuts on top if you want. Chill for at least 4 hours.

Crusted Chicken and Noodle Casserole

I give credit to Saralyn Workman for this! She made it for our dinner group and we went crazy over it. I've changed it a bit, so here's the original recipe with my changes at the bottom.

Ingredients:

Mix together and set aside:
1 egg
1/2 cup milk

Combine and set aside:
1 1/2 cup crushed dry stuffing mix
1/2 package dry ranch mix
1/4 cup parmesan
1/2 t. garlic
1/2 t. cumin

Mix together and set aside:
1 cup sour cream
1 can cream of chicken Soup
1/2 can milk
1/2 package dry ranch mix

10 Chicken tenders (cut into 3 inch cubes)
Wide Egg noodles (about three cups cooked)
Dip chicken pieces in milk mixture and then in stuffing mix mixture. Let sit for 20 minutes. Fry in 2 Tablespoons olive oil about 2 minutes on both sides at medium high heat. Transfer to cookie sheet and broil for about 20 minutes or until tender. Boil noodles in water until slightly tender. Drain and mix noodles with sour cream mixture. Add chicken to noodle mixture and stir. Sprinkle left over stuffing crumbs on top. Cover with tinfoil and put in oven at 350 for about 1/2 hour.

So, I use chicken breasts cut into chunks. I just fry it, because who wants to fry and then broil? But here's the best part that I think makes it much better--I heat up the sauce on a pan, and then just pour it over the noodles and chicken, then put the stuffing mix on top. NO BAKING. I think that this makes it a lot more sauce-y and I looooooove it. Try it!

Cashew Chicken Stir Fry

Using the egg whites and cornstarch with the chicken makes it so nice and tender. Enjoy!

3 or 4 chicken breasts
2 egg whites
1 1/2 tsp salt
2 tsp cornstarch
3/4 C peanut oil
4 tsp rice wine
2 tbsp soy sauce

Any or all of the following:
1/2 C cashews
broccoli flowerets
baby corn
carrots, sliced on the diagonal
mushrooms, cut in half or quarters, depending on size
snow peas
Cut chicken into bite sized pieces. Mix egg whites, salt & cornstarch. Combine with chicken and toss to coat. Refrigerate covered for at least 20 minutes. Heat oil, add chicken and stir fry for 3 minutes. Remove chicken, reserving 2 tbsp oil in the pan. Stir fry broccoli, carrots & mushrooms (you may need to add more oil). When broccoli seems cooked but still slightly crunchy, add nuts, baby corn, & snow peas. Add rice wine, soy sauce & chicken and stir fry for 1 more minute. Serve with rice.

Chicken Dumplings

My husband's favorite.

2 (3-ounce) packages cream cheese, softened
2 tablespoons butter or margarine, softened
2 cups cooked and diced chicken breasts
1/4 teaspoon salt
1/8 teaspoon pepper
1 to 2 tablespoons chopped green onions (optional)
1 celery stalk, thinly sliced (optional)
1/3 cup sliced mushrooms (optional)
2 (8-ounce) cans crescent rolls (I have my own mixer so I like to make the dough. Mmmm...)

Heat oven to 350º F.

Mix softened cream cheese with butter. Add chicken, salt, and pepper and mix. Add green onions, celery, and mushrooms, if desired. Place a heaping tablespoon of mixture in the center of a crescent roll. Fold corners toward middle and seal. (By pressing 2 crescent rolls together, a larger dumpling can be made.)

Place dumplings on a greased cookie sheet. Bake 20 to 25 minutes. Serve with heated gravy.

Gravy

1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
Stir soup and milk together in a small saucepan. Heat thoroughly but do not boil.
Serves 6 to 8.

Slow-Cooker Pumpkin-Apple Dessert

This is from Betty Crocker, hence the request for a brand of flour.

1 can (21 ounces) apple pie filling
2 cups Gold Medal® all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Ice cream, if desired


1 . Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
2 . Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
3 . Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Grandgirl's Fresh Apple Cake

Thank you, Paula Deen.

Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Swiss Steak

I considered not posting this because it's all so approximate, but it is hands down my favorite thing that I can make, so I couldn't pass it up.

Round Steak
2 cans cream of mushroom
Can of mushrooms
Garlic Powder
Onion Powder
Pepper
1 package onion soup mix
2 cups flour
Better than boullion (optional)

Put flour, garlic powder, onion powder, and a lot of pepper into a large ziploc bag and mix. Cut round steak into small pieces. Tenderize the meat until it's practically see-through. When tenderized, put it into the flour mixture, seal the bag, and mix it until the piece of steak is completely covered. Do this will all pieces of steak (it is good to put one piece in the flour mixture at a time so that they don't stick to each other). Fry each piece in oil until brown. In a separate bowl, mix cream of mushroom, onion soup mix, Better than Boullion, mushrooms, and one can of water. Add garlic powder, onion powder, and pepper to taste. (can add more or less water depending on how you want the gravy to be) Put a little gravy at the bottom of a baking dish so that they won't stick, and put the steaks on top, with very little space inbetween the steaks. Then cover with gravy. Cover with aluminum foil and bake at 350 for an hour and a half. Serve with mashed potatoes.

Mexican Chicken Chili

We love this and we like to just use it as a glorified chip dip. Enjoy!

Mexican Chicken Chili

1 T Olive Oil
½ Onion (chopped)
Sauté onion in olive oil.

1 Small Clove Garlic (crushed)
Add garlic and sauté

2 Chicken Breasts (cut into chunks)
Add cut up chicken and sauté.

¼ t Thyme
¼ t Chili Powder
½ t Sage
½ t Oregano
¼ t Cumin
¼ C Jalapeno Peppers (chopped)--1/4 C= 1 jalapeno
Add all spices and sauté.

2 Cans Navy Beans (drained and rinsed)
2 C Chicken Broth
8 oz Monterey Jack Cheese (slowly stir in when almost done)

Simmer for 1 hour. Using a potato masher, mash the beans (I like to mash them a bit before I put them in with everything instead). Serve with sour cream and tortilla chips....

Monday, September 10, 2007

Pizza Crust

Ingredients:
1 1/8 C. lukewarm water
1 package yeast (1T)
3 C flour
2 t sugar
4 T olive oil
1 t salt

Instructions:
Dissolve yeast in warm water. Combine remaining dough ingredients and place in bowl to let rise 1 1/2 to 2 hours. Roll out dough on your stone or pan....prick crust with a fork to prevent bubbling.

**I got this recipe from my friend this past week, and it is seriously the best. I LOVED IT.

Jalapeño Poppers

OK, I stole this recipe from this website, but these are delightful and extraordinarily addictive, even to those in my family who don't like spicy things. They are surprisingly not that spicy. I also modified it a wee bit.

Ingredients:
12 jalapeños
1 8oz. tub of whipped cream cheese (although regular would probably do, I just got this so that it would be extra spreadable)
1/2 lb. bacon

Cut jalapeños in half, length-wise. Remove seeds and white membranes with a knife or spoon. If you want them to be spicy, leave a little in. Smear cream cheese into each jalapeño half, being generous. Cut bacon into 1/3 strips. Wrap each jalapeño half with 1/3 strip of bacon. Secure by sticking a toothpick through the middle.

At this point you can freeze them, which I did, until about a half hour before serving.

Bake on a broiler pan (to catch the bacon grease underneath) in a 375 degree oven for 20-25 minutes. Then broil for 1-3 minutes until the bacon looks brown and cooked on top.

Serve immediately.

Friday, September 7, 2007

Hot Fudge Pudding Cake

1 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 Tbl. oil
1 1/2 Tbl. cocoa
1/2 c. milk
2 Tb. boiling water

Mix and pour all ingredients into a greased 9X9 pan. Sprinkle with 1 c. sugar, 4 Tbl. cocoa on top. Pour 1 3/4 c. hot water on top. Bake at 350 degrees for 45 min. Will make a cake with fudge pudding on the bottom. Very yummy with vanilla ice cream!

Teriyaki Chicken Lettuce Wraps

These are SO good. Pretty easy to make too. When I make them, I usually just put in whatever amount I want of the ingredient- such as more of the vegies or more teriyaki marinade. Tweak it to your taste.


Prep time - 30 minutes
Grilling time - 12 minutes
4 servings and 12 wraps

4 - 4 oz. boneless skinless chicken breast halves
2/3 cup teriyaki marinade, reserve 1 tablespoon
1/2 cup uncooked instant long grain rice (I use cooked rice)
1/2 cup boiling water
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
2 green onions, sliced
2 T. chopped, dry roasted peanuts
2 T. chopped fresh cilantro
1 T. mayonnaise

Place chicken and teriyaki marinade, except 1 T, in large resealable plastic food bag. Tightly seal bag; place in 9x13 inch pan. Refrigerate, turning bag occasionally, at least 30 minutes.

Heat gas grill on medium-high or charcoal grill until the coals are ash white. Remove chicken from marinade; discard marinade. Place chicken onto grill. Close lid; grill, turning once, until chicken is no longer pink and juices run clear when pierced with fork (12 - 16 minutes). Coarsely chop grilled chicken. (I cook the chicken in a frying pan but grilled tastes better)

Meanwhile, place rice into medium bowl. Add boiling water; stir. Cover tightly with plastic food wrap; let stand 5 minutes or until water is absorbed

Combine rice, remaining 1 T. teriyaki marinade, chopped chicken and all remaining ingredients except lettuce in medium bowl; mix well.

To serve, spoon about 1/3 cup chicken mixture onto each lettuce leaf; fold or roll up lettuce leaf and enjoy. I add a little teriyaki sauce to the wrap.

For a Tasty Tip, Stuff hollowed out tomatoes with the chicken mixture for a tasty lunch salad.