Telestial Kitchen

Hamburger Buns

2011-06-03T18:12:00.000-06:00

I made buns to go with our burgers for dinner last night using this recipe from King Arthur Flour. Amazing! I was seriously impressed. I made the recipe as written this time, but next time I'm going to use at least half whole wheat (which others have had success with based on the recipe comments).

Here's a link to their blog post about the recipe.

Whole Wheat Chocolate Chip Cookies

2011-06-03T10:35:00.003-06:00

Filling, yet still delicious.

Ingredients:

3/4 c. butter, softened

1 c. white sugar

1 c. brown sugar, packed

2 t. vanilla

2 eggs

2 1/2 c. whole wheat flour

1/2 c. all-purpose flour

3/4 t. baking soda

1 t. salt

1 1/2 c. chocolate chips

1/2 c. pecans or walnuts (optional)

Directions:

Preheat the oven to 350 degrees F. Grease cookie sheets.

Cream the butter, sugars, and vanilla until smooth and fluffy. Beat in eggs, one at a time.

In a separate bowl, stir together flours, baking soda, and salt. Slowly add to the wet ingredients, stirring as you go.

Stir in chocolate chips and nuts if desired. Drop by rounded spoonfuls onto cookie sheets.

Bake for 8-10 minutes in the preheated oven. Allow cookies to cool completely on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Tips:

I grind my own wheat, and for this recipe, I make sure it's ground really, really fine. It keeps the cookies light.

This thing still on?

2011-05-27T14:27:00.000-06:00

Hey anyone who still checks this blog. I made the most delicious gyros (my whole household, toddler included, gobbled them up)the other day and they were so simple to make, I had to share. Here's the link or I will paste the directions below as well. Two notes: Rather than make my own wraps I just used the Pita Bread from Trader Joe's. Excellent. I also saved some time using Greek yogurt--do it. You won't be sorry. Enjoy!

Chicken Gyros

from melskitchencafe.com

*Note: Keep in mind this recipe requires straining yogurt which may take overnight and marinating chicken which will take 1-2 hours so plan ahead!

*Makes enough chicken and tzatziki for approximately 4-6 gyros.

For the tzatziki sauce:

16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)

1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (she used 1/2 of an English cucumber, I used two mini peruvian seedless)

2-3 cloves garlic, pressed through a garlic press (or finely minced)

1 teaspoon red wine vinegar

Salt and pepper

Squeeze of fresh lemon juice

Extra virgin olive oil

For the chicken:

4 cloves garlic, smashed

Juice of 1 lemon

2 teaspoons red wine vinegar

2 tablespoons extra virgin olive oil

2 heaping tablespoons plain yogurt

1 tablespoon dried oregano

Salt and pepper

1 1/4 pounds boneless, skinless chicken breasts, cubed

To assemble:

Soft wrap bread (or pita bread)

Fresh tomatoes, seeded and diced

Red onion, sliced thin

To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. (You won't believe how much liquid drains from the yogurt - it makes the yogurt much thicker and creamier. If you want to splurge on Greek yogurt, like Oikos or Fage, you won't need to strain it like this.)

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Whole Wheat Sandwich Bread

2011-03-04T13:04:00.001-07:00

This bread comes out just perfect - easy to slice, even in thin pieces, and holds together really well. It is so delicious!

Recipe from my dear friend, Jennie Christopherson (who has an amazing craft/food/etc. blog HERE that you should totally check out).

Ingredients:

2.5 c hot water (around 110-115 degrees Fahrenheit)

1.25 T yeast

2 t sugar

1 T salt

1/3 c extra-virgin olive oil

1/2 c sugar (or 1/3 c honey)

1.25 T bottled lemon juice

1/3 c flax seed

1/3 c gluten

5.5 - 6 c whole wheat flour

Directions:

- Mix together the yeast, water, and 2 t. sugar and let rise about 10 minutes (should puff up).

- Mix the salt, oil, sugar, and lemon juice together in a mixer with a dough hook.

- Add the yeast mixture and mix.

- Blend the flax seed in a blender or food processor until broken apart and fluffy.

- Add the flax plus enough whole wheat flour to equal 3.5 cups to the mixer.

- Add the gluten and mix.

- Continue adding an additional 2-2.5 cups of flour until the dough comes cleanly off the sides of the bowl as you knead it with the dough hook. Knead in the mixer about 10 minutes. The dough will be very soft, but will be elastic when pulled apart.

- Preheat the oven for a few minutes to lukewarm and turn off.

- Turn dough onto oiled counter top, divide, shape into loaves, and place in oiled pans.

- Let rise in warm oven 30-45 minutes until the dough fills in and reaches the top of the pans.

- Do not remove bread from oven; turn oven to 350 degrees and bake 30 minutes.

- Let cool 10 minutes in pans, then remove from pans.

Yields 2 large or 3 small loaves.

Pumpkin Snickerdoodles

2011-01-22T17:48:00.003-07:00

These things are amazing. They might be my new favorite cookies!

Adapted slightly from just cook already.

For the cookies:
2 sticks butter (1 cup), at room temperature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp pure vanilla extract
3 3/4 cups all-purpose flour (can do half white, half wheat)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

For the rolling sugar:
1/2 cup granulated sugar
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Directions:
1. In a large bowl, cream butter with the sugar in an electric mixer until fluffy. Add the pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.
3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.
5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls until about 1 cm thick.
6. Bake at 350°F for 9 to 12 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 3-4 minutes or so, then remove them to a wire rack to cool completely.

Yield: About 3 dozen

wild butternut sausage soup

2010-11-17T18:42:00.004-07:00

This soup was amazing! So so yummy. It's basically THIS recipe, but I made it like this:

1 medium butternut squash
1 cup wild rice
+ 1 cup water + 1 cup chicken broth
4 cups chicken broth
7 oz sausage, kielbasa, cut into small pieces
1 1/2 tsp olive oil
1 cup chopped celery
1 cup frozen corn
salt and pep to taste
1/2 cup half n half

Preheat the oven to 400 degrees F. Line a baking sheet with tinfoil. Cut the butternut squash in half. Lie cut side down and bake for 20-30 minutes.
Put wild rice + 1 cup water + 1 cup broth in rice cooker and cook it.
Get out your big soup pot and turn up the heat (med-hi), brown sausage. Add olive oil, celery and frozen corn + 1 cup broth. Simmer for 3-5 minutes.
When the squash is done, peel and cube (or scoop it out if it's soft enough) and put it in the blender, puree with 2 cups broth.
Add squash puree, wild rice, and the remaining 1 cup broth to the soup pot. Add salt and pepper to taste. Simmer for 10 minutes.
Turn off heat and let cool for 1 minute. Add the half n half and stir.
PS it does thicken up quite a bit, so don't hesitate to add 1 more cup of water/broth. It just depends on how you like it.

Spatchcocked Chicken With Potatoes

2010-10-26T21:13:00.001-06:00

I'm starting to really love this method of cooking a whole chicken. Maybe some of you already do it, but it's pretty new to me. It's awesome because it takes a lot less time to cook than a whole roasted chicken.

The original recipe was found here, but I made a couple of minor changes which are what I'm posting here.

Basic Spatchcocking Method:
Any pan will do. For these recipes, you can use a roasting pan or a large cast-iron or heavy skillet.
1. Place 1 whole chicken (3-4 pounds), breast side down, on a work surface.
2. Starting at the thigh end, cut along one side of backbone with kitchen shears.
3. Turn chicken around; cut along other side. Discard or save backbone for stock.
4. Flip chicken over and open it like a book. Press firmly on breastbone to flatten.

Spatchcocked Chicken With Potatoes
Ingredients:
Serves 4

whole chicken (3-4 lbs)
coarse salt
ground pepper
4 thin lemon slices
4 sprigs fresh rosemary (the original calls for thyme)
1/2 lb quartered new potatoes (I estimated the amount needed for my family and used a mix of red and Yukon gold potatoes from the garden)
1 yellow onion
2 tsp. olive oil (I used Canola)

Directions:
1. Preheat oven to 500 degrees. Season spatchcocked chicken with coarse salt and ground pepper.
2. Using your fingers, loosen skin from breast meat; tuck 4 thin lemon slices and 2 sprigs rosemary between skin and meat.
3. Place chicken, breast side up, in a pan. In a bowl, toss potatoes, 1 yellow onion, cut into 8
wedges, and 2 sprigs rosemary, leaves removed from stem, with two teaspoons olive oil; season with salt and pepper. Add to pan.
4. Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer
should read 165-degrees when inserted in thickest part of a thigh, avoiding bone), about 30-minutes. Let rest 5-minutes before carving.

(My chicken was over 6 lbs. so it wasn't done after 30 minutes. I put a piece of foil over the breast portion, which was browning nicely, and left the legs exposed so they would brown more. I didn't time how much longer I cooked it. 15-20 minutes maybe? It could have been longer. In any case, it was in and out of the oven in at least half the time it would have taken to roast it whole. And who couldn't love a 30-minute roast chicken dinner?)

Butternut Bisque

2010-10-21T21:49:00.003-06:00

So So So So SOOOOOOOO yummy.

(Source: Everyday Food)

3 T. butter

1 medium onion, diced

2 garlic cloves, minced

1/2 t. dried thyme

1/4 t. cinnamon

1/8 - 1/4 t. cayenne pepper (to taste)

coarse salt

1-2 large butternut squashes (totaling 4 lbs.) peeled, seeded and cubed

1 can (14.5 oz) reduced-sodium chicken broth

1 c. half-and-half

1. In a large saucepan, heat butter over medium heat. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally until onion is softened, 5-7 minutes.

2. Add squash, broth and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.

3. Working in batches (or with a stick blender), puree until smooth. Stir in half-and-half, season with salt.

butternut squash bisque

2010-09-30T12:19:00.005-06:00

- 1 Tbsp canola oil
- 1 Tbsp unsalted butter
- 1 cup diced carrots
- 4 cups cooked butternut squash (about 2 whole squash, or is it squashES?)
- 3 cups vegetable or chicken broth
- Salt and black pepper to taste
- Ground nutmeg to taste
- 1/4 cup cream
- 1/4 cup water + more if you want a thinner bisque.

1. Preheat over to 375. Cut butternut squash in half, remove seeds. Lay cut side down on baking sheet. Bake for 20 minutes.
2. After squash is cool, cut up into small cubes, yield about 4 cups.
3. Heat the oil and melt the butter in a large pot over medium heat. Add carrots and squash into the pot, saute for a minute or two. Pour in chicken broth, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender (about 10 minutes).
4. Put water and squash mixture in a blender or food processor and puree until nice and smooth. Add the cream at the end. Push that puree button a few more times to mix in cream and return to pot to keep warm.
Serve with a dash of nutmeg, and turkey and cranberry sandwiches, or a grilled cheese sandwich. And don't be offended if your husband says, "this reminds me of when you would make baby food." It's really delicious, promise.

fruity trifle

2010-09-02T21:59:00.001-06:00

What you need:

Betty Crocker Angel Food cake mix + water, baked according to directions and cooled
1 package of vanilla pudding + 3 cups of milk, prepared according to directions
1 pint fresh strawberries, sliced
3 bananas, sliced
1 pint fresh blueberries
12oz of cool whip / or heavy whipping cream, whipped

What you do:
Layer all the goodness: cake, pudding, strawberries, bananas, blueberries. Repeat. Top with whipped cream.

abbie's easier mediterranean-ish salad

2010-08-25T07:32:00.000-06:00

I wanted to make THIS salad (saw it via Bloom), but I didn't have all the stuff so I made this one up and it was sooo good and so easy! and it was filling so that's all I made for dinner.

Things you need:

8 oz Orzo pasta
2 cups fresh spinach
mozzarella cheese, shredded
handful grape tomatoes, halved
1/4 cup fresh basil (I used my purple basil), finely chopped
handful of almonds, chopped
Olde Cape Cod Balsamic Vinaigrette

Cook orzo according to box directions and cool. Layer everything up and top with vinaigrette. Eat and then eat some more and then eat some more.

tilapia with peach salsa

2010-08-25T07:29:00.000-06:00

My husband said, "when I saw this I didn't think it would be very good, but it is." I agree.

Make the salsa first:

1/2 cup chopped peaches
1 jalapeno pepper, chopped
1/4 cup (ish) fresh cilantro, chopped
juice from 1 lime
a bit of salt and black pepper
1 bell pepper, chopped (I used half of a purpley-redish and half of a neon green-yellow. Obviously I am an expert and know the real names of bell peppers)

Mix everything up and put in the fridge until you're ready to serve.

On to the tilapia:

2-4 tilapia fillets (I use frozen - still yummy and cheaper)
1-2 Tbsp olive oil
1-2 cloves of garlic, minced
1/2 tsp dried basil
1/4 tsp (ish) salt
1/4 tsp (ish) black pepper
cooking spray

Preheat over to 375. Spray cooking spray in baking dish. Put the fillets in the dish. Pour olive oil over the fillets; then spread garlic over the fillets; then shake the basil, salt, and pepper over the fillets. Bake for 8-12 minutes (mine are perfectly flaky at 10 min)

When the tilapia is done, top with salsa. Serve with wild rice and zucchini (not asparagus and potatoes as seen above).

Creamy Tomato & Pesto Sauce

2010-08-13T21:03:00.003-06:00

This was a big hit with my 4 year-old tonight. And my husband. And me. Not too shabby on the fly, I must admit. =)

Ingredients:

1/2 lb. bulk sausage

1 (28 oz.) can crushed tomatoes

1/3 c. pesto

1/2 c. heavy cream

1. In a saucepan, cook and break up sausage, drain if desired.

2. After sausage is fully cooked and broken up, pour in tomatoes and pesto.

3. Simmer for 10-15 minutes, stirring occasionally.

4. Just prior to serving, add cream and stir, heating through.

We served it over cheese ravioli, and I can't wait to use it on lasagna!

Donut Muffins

2010-07-09T19:30:00.002-06:00

I would be a horrible person if I didn't share this recipe with you.

These are delicious. So much so that...well...

I. Have. No. Words.

Run, don't walk, to your kitchen and whip up a batch of these babies.

My husband and I *might* have just plowed through a dozen of them in the space of about 7 minutes.

(I've taken the recipe from this website. Bless this website for so many reasons. She has some typos in her recipe--I've fixed that).

Ingredients (muffins):

1/2 c. sugar

1/4 c. butter, melted

1/4 t. ground nutmeg

1/2 c. milk

1 t. baking powder

1 c. all-purpose flour

Ingredients (coating):

1/4 c. butter, melted

1/2 c. sugar

1 t. cinnamon

1. Preheat oven to 375 degrees and grease a mini-muffin tin, set aside.

2. Mix up the 1/2 c. sugar, 1/4 c. melted butter and nutmeg in a large bowl.

3. Add flour, milk, and baking soda and mix together until just combined.

4. Fill muffin tins about 3/4 full and bake for 15-17 minutes.

5. While muffins are baking, combine sugar and cinnamon into a bowl, set aside.

6. Melt 1/4 c. butter and place it in a bowl. (I just melted my butter in a skillet and left it there).

7. When muffins are done and cool enough to handle, remove them from the pan. Dip the tops of the muffins in butter and then roll the WHOLE muffin in the cinnamon-sugar mixture. Let cool and then try not to pig out too badly!!

Side note: This recipe is egg-free...so my nephew can eat them. So for all of you who have adorable nephews with egg allergies, this one's a winner!

Radish Dip

2010-07-02T17:28:00.002-06:00

So, this is the second week of our CSA (crop share association), and this is the second week that we've had an inordinate amount of radishes in our share.

I'm not really a fan of radishes.

But my friend clued me into this dip, and I'm thrilled about it.

1 (8 oz.) pkg cream cheese
8-12 radishes, washed and chopped in half
3/4 - 1 t. salt

Optional ingredients:
dill
garlic

1. Put radishes in a food processor and pulse until radishes are in teeny-tiny pieces....think crushed candy canes...it'll look similar. =)

2. In a bowl, mix the radishes with the cream cheese and salt (and optional ingredients, if you like) with a spoon or stand mixer.

Serve with tortilla chips, celery, cucumber....really, it's all delicious.

chicken kabobs

2010-06-10T21:17:00.001-06:00

Thanks to George Foreman, we backyardless people can enjoy delicious summer food.

Grilled Chicken Kabobs

4 chicken breast halves, cut into 2 in. cubes
1/2 cup vegetable oil
1/4 cup lemon juice
1-2 Tbsp honey
1 1/2 tsp dried thyme
1 tsp crushed red pepper flakes (reduce for less kick)
1 tsp pepper
1 tsp salt

Veggies

grape tomatoes
1 zucchini, cut up
1 bell pepper (any color works), cut up
fresh pineapple, cut up

Mix oil, lemon juice, honey, thyme, pepper flakes, pepper and salt and put in flat baking dish. Place chicken in dish to marinate for 4 hours (or how ever long you want). Turn on your grill. Skewer everything up as seen above and slap it on the grill. Cook until chicken isn't pink (duh). So good!

Sesame Noodles

2010-05-01T18:52:00.002-06:00

I found this recipe on Allrecipes.com and it was a BIG hit with my family--even my 4 year-old.

Ingredients:

1 (1lb.) package linguine
4 cloves garlic, minced
6 T. oil
6 T. vinegar
6 T. sugar
6 T. soy sauce
2 T. sesame oil

Optional ingredients:

2 t. chili sauce
6 green onions, sliced
1 T. sesame seeds, toasted

1. Cook linguine, drain and set aside.
2. Place a separate saucepan over medium heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce (optional). Bring to a boil, stirring occasionally, until the sugar dissolves. Pour over linguine and toss to coat. Garnish with optional ingredients.

**NOTE** I also tossed in a shredded head of napa cabbage and some leftover grilled chicken breasts...it was delicious.

Green Chile Sauce

2010-04-09T09:38:00.002-06:00

This recipe makes a great green enchilada sauce. I've started using it in place of the stuff in cans since the price of buying the chiles is comparable, plus I sort of prefer the taste to the canned sauce. So far I've only used it in these honey lime enchiladas, once with chicken and once with pork (both were good).

The recipe is really easy, but does take a little time. Next time I make it I'm going to double or triple it and freeze some for later.

Recipe from Cooking Light magazine, December 2007

6 fresh Anaheim chiles (long, slender green chiles found in most grocery stores)
1 T. canola oil
2 c. chopped onion
2 garlic cloves, minced
1 T. all-purpose flour
1 t. ground coriander
1/2 t. salt
1 14-oz. can chicken broth

Preheat broiler.

Place chiles on a foil-lined baking sheet. Broil chiles for 14 minutes, or until blackened and charred, turning after 7 minutes. Put charred chiles in a heavy-duty ziploc and seal. Let stand 15 minutes. Remove from ziploc and peel and discard skin. Cut a lengthwise slit in each chili and remove tops and seeds (I find that they're usually attached, so when I pull off the top the seeds come along). Chop chiles and measure 3/4 c. (I always end up with more than 3/4 c. chopped chiles, but I throw it all in anyway. I suppose you could save the rest of the chopped chile for later and use in place of a can of green chiles or something.)

Heat oil in a medium saucepan over medium-high heat. Add onion to pan and saute for 5 minutes or until tender. Add garlic and saute for 1 minute. (Mine always starts to burn when I add the garlic, so you might try reducing the heat a bit, or stir more often.) Stir in flour; cook 1 minute. Add chiles, coriander, salt, and broth. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.

Scoop half of chile mixture into a blender. Remove center piece from the blender lid so team can escape and put a dish towel over the opening while you blend. Blend until smooth. Return blended mixture to pan and stir well. Remove from heat and cool.

Makes about 3 cups sauce.

chocolate mousse

2010-04-06T20:38:00.000-06:00

From Betty.

4 large egg yolks
¼ cup sugar
1 cup heavy whipping cream
6 oz semisweet chocolate chips
1 ½ cups heavy whipping cream

1. Beat egg yolks in small bowl with electric mixer on high speed (about 3 minutes) until thick and lemon colored. Gradually beat in sugar.
2. Heat 1 cup heavy whipping cream in 2 quart saucepan over medium heat just until hot (do not boil).
3. Gradually stir at least half of the hot cream into egg yolks mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
4. Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
5. Beat 1 ½ cups heavy whipping cream in chilled medium bowl on high speed until stiff. Fold chocolate mixture into whipping cream. Pipe or spoon mixture into serving dish. Refrigerate until serving. Store covered in refrigerator.

I serve it with berries and whipped cream. I know, that’s a lot of whipped cream.

key lime pie

2010-04-06T20:35:00.005-06:00

From my SIL.

Ingredients:

8 oz of cream cheese
one can sweetened condensed milk
half cup fresh lime juice (about 5 limes).
5 oz whipped topping
one 9 inch graham cracker crust (make the crust. it's worth the time)*

Directions:
Blend cream cheese and milk until smooth. Add lime juice and mix. Stir in thawed whipped topping. Pour into graham cracker crust. Freeze for firm pie or refrigerate for 6 hours.

*Graham Cracker Crust:

Ingredients:

1 1/2 cups finely crushed graham crackers (about 20 squares)
1/3 cup melted butter
3 Tbs sugar

Directions:
Mix all ingredients and press firmly into a 9 inch pie plate. Bake at 350 for 10 minutes or until lightly brown. Cool.

Zesty BBQ Chicken in the Crock Pot**

2010-03-24T20:15:00.002-06:00

This one is from my SIL. It's so good and EASY!

INGREDIENTS
• 6 boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce (I always use Sweet Baby Ray's)
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
DIRECTIONS
Put chicken in a crockpot. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. My crockpot cooks this in 4 hours on low.

**Question: is it crock pot or crockpot or crock-pot. :)

Fake rotisserie chicken in the crock pot

2010-03-24T20:10:00.005-06:00

Ingredients:
- 2 lbs chicken breast
- 1 can chicken broth
- 1 tsp dried oregano
- 1 tsp dried parsley flakes
- ½ tsp salt
- ½ tsp ground pepper
- 1 Tbsp melted butter
- 2 tsp lemon juice
- 2-3 cloves minced garlic

Directions
Put the chicken in the crockpot. Mix everything else in a bowl and pour it on top. My crock pot cooks this for 4 hours on low or 2 hours on high. She makes things fast. Do not over cook!

Rosalee's Peanut Butter Bars

2010-02-17T20:51:00.006-07:00

Rosalee's Peanut Butter Bars

Ingredients:

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 c. creamy peanut butter
2 c. flour
2 c. oats
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla

1 1/2 cups peanut butter
2 cups chocolate chips

Directions:
Mix butter, sugars, eggs until fluffy. Add peanut butter mix until creamy. Add flour, oats, baking soda, salt and vanilla. Mix it all up.
Lightly grease a 12x18 jelly roll pan (jelly roll pan? you mean a cookie sheet with 1 inch edges. i'm so unleanred). Spread with a rolling pin until even in the pan.
Bake at 350 degrees for 15 minutes.
Cool for 20-30 minutes.
Spread 1 cup peanut butter over the top.
Melt chocolate chips and spread over the peanut butter. The peanut butter and chocolate will mix up a bit - so so yummy!

Betty gets all the credit for these fajitas.

2010-02-12T09:50:00.004-07:00

(but I did change a few things...of course.)

This was the second real meal I made for my husband after we were married. 2 1/2 years after we were married. I've come a long way.

I doubled the marinade. I used 2.5 lbs of chicken instead of beef. I cut the chicken into strips before marinating for 3 hours. I replaced the onion with an orange pepper. I sauteed the peppers for 3 minutes in my huge skillet, then added the chicken and marinade and cooked it in the skillet it with the peppers for 7 minutes. I just warm my tortillas in the microwave. And I forgot the sour cream, which is sad because these taste so good with sour cream. Oh, wow. Maybe I should've rewritten the recipe... If I get a comment saying this is too tricky to follow, I will.

I will never write a cookbook

2010-02-12T09:39:00.002-07:00

Ya know when you've made a meal a few times and you just know what to do and then you try and write it down for someone else and they call you and they're like "hello, this recipe doesn't make sense" and you feel kinda sheepish?

I do.

I rewrote the Mommie's Corn Chowder.

Sorry (Liz).:)

Sausage Ratatouille

2010-01-29T15:52:00.005-07:00

Recipe inspired by one I found in Family Fun - took out the onion and replaced the eggplant with yellow squash. And made some other changes. Ya know, like we all do.

14 oz sausage
4 T olive oil
2 small yellow squash, sliced
2 small zucchini, sliced
1 medium green bell pepper, sliced
2 to 3 cloves of garlic
1 1/2 14 oz cans diced tomatoes
salt and pepper
1t dried parsley
2t dried basil

Slice the sausage and cook in a large skillet - about 2 minutes on each side over medium heat. Transfer sausage to plate (leave all the delicious sausage juice in the skillet). In the same skillet saute yellow squash and zucchini in 3T olive oil for about 7 minutes, then transfer to plate. Put 1 T olive oil in skillet, saute bell pepper for 3 minutes, add garlic, parsley, basil and sausage saute for 3 minutes. Stir in tomatoes, zucchini and squash. Partially cover skillet and gentle simmer for 5 minutes. Season with salt n pep. Serve with french bread, pasta or rice.

Chipotle Shredded Beef

2010-01-29T11:50:00.007-07:00

I made this recipe up to put in tamales and it was surprisingly delicious. It would work well for tacos or tostadas too!

Ingredients:

4 lb. beef (like a roast... I don't remember what exact cut I used, but it was cheap)

3 c. chopped onion

13 cloves garlic, minced or crushed

1.5 T oregano

1 can chipotle adobo sauce with 2 whole chipotle peppers (I ended up just getting as much sauce out as possible and then spooning in two of the peppers as well, and it was spicy enough for me, but not too spicy for my husband or kids)

1 1/4 t. salt

1 c. chicken or vegetable stock

Directions:

Throw everything into the crock pot and cook on low heat for 8-12 hours. Shred and enjoy!

** Makes enough to make about 95 tamales... could easily be halved (or quartered), and I would even wager that any excess could probably be frozen.

Turkey Brandy Melts

2010-01-21T11:07:00.002-07:00

There isn't any brandy in these. I don't even know why they are called that. I found this recipe on a blog. They are so yummy. The flavors of the mayo, pesto, and peppers combined is melt in your mouth goodness. Try them. You won't be dissapointed.

1 package of soft deli rolls
1 package good quality sliced turkey
2 cans whole green chilies or diced work too.
Mayonnaise
1 T. pesto
salt & pepper
1 granny smith apple sliced VERY thin
Sliced Swiss cheese or provolone

Mix a few tablespoons of mayo with the pesto. Add salt & pepper. You then spread a generous amount of this mayo mixture onto both sides of the deli roll. Put in the broiler for 30 seconds or until slightly golden brown (not too brown!). You then layer LOTS of turkey, apples, and green chilies on the roll. Top with a couple slices of cheese. Put the one side of the sandwich with the turkey on it into the broiler until cheese is melted and golden brown. Put the top of the deli roll back onto your sandwich (I actually made mine open faced to save on carbs-and it worked well). Eat this sandwich warm out of the oven.

Mommie's Corn Chowder

2010-01-15T18:56:00.005-07:00

12 oz turkey bacon
5 Idaho potatoes, cubed
3-4 stalks celery, chopped
1Tbsp vegetable oil
4Tbsp flour
8C milk (I used whole to make the husband happy)
2 cans creamed corn
1 tsp salt (I seasoned with a bit more)
Ground black pepper to taste

Cook the bacon (I cook mine on a skillet and I leave all the extra juice on the bacon for flavor) and cut up into bitty pieces. Boil the potatoes in a separate pot until tender. Saute the celery in the oil in a big soup pot until tender. Add 1T flour, reduce heat and cook until bubbly. Add 2 cups of milk to the celery and blend it together. Add 2 more cups off milk, 3T of flour and bacon, let simmer for a minute for good flavor. Add 2 cups of milk, bring to simmer. Add the remaining 2 cups of milk and bring to a simmer for at least 1 minute. Add corn, potatoes, bacon, salt and pepper. Let it all simmer for 1 more minute. It makes a ton. Cut it in half, freeze half or invite your friends over.

Not a recipe post

2010-01-13T17:40:00.003-07:00

Since several of us seem to enjoy Pioneer Woman's recipes, I thought I would mention I just picked up her cookbook on Amazon yesterday (it was delivered TODAY!) for $10.50! I haven't tried any recipes from this cookbook specifically, but I have enjoyed the recipes off her site, so I feel like the cookbook is a pretty safe bet.

Sweet Potato & Black Bean Chili

2009-12-27T17:37:00.002-07:00

I made this for dinner tonight. It was yummy.

Yields: 2 2 cup servings

Ingredients

2 teaspoons extra-virgin olive oil
1 small onion finely diced
1 small sweet potato peeled and diced
2 cloves garlic minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon ground chipotle chile (see Note)
1/8 teaspoon salt or to taste
1 1/3 cups water
1 15-ounce can black beans rinsed
1 cup canned diced tomatoes
2 teaspoons lime juice
2 tablespoons chopped fresh cilantro

Instructions
1. Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.

NUTRITION INFORMATION: Per serving: 374 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 67 g carbohydrate; 14 g protein; 15 g fiber; 697 mg sodium; 603 mg potassium.

Nutrition bonus: Vitamin A (410% daily value), Vitamin C (45% dv), Iron (30% dv), Potassium (17% dv).

Minestrone Soup

2009-12-27T17:05:00.000-07:00

Today was a cold day, and I was craving soup. However, I was low on groceries. I made minestrone with what was in the back of the refrigerator produce bin---and it turned out to be delicious.

pasta pot full of veggie broth
pinch Italian seasoning
3 carrots, chopped
3 stalks celery, diced fine
1 cup frozen chopped spinach
8 oz dry egg noodles
2 onions, diced fine
3-4 cloves garlic, sliced
few grinds of fresh pepper
pinch of salt

Before I get to the recipe, I have to talk about one of my most favorite things. Trader Joe's makes these little packets of concentrated vegetable broth. They come in a small green box. Inside are a dozen tubes of...vegetable syrup? Basically, that's what it is. Really concentrated, thick broth. You add 1 tube to 1 cup of water. They save sooooo much cabinet space, are very light to carry, and are perfect for backpacking meals. Also, they have amazing flavor and are low-sodium. Can you tell how much I love them?
So anyway, that intro is just to say--when I made this recipe, I used a pasta pot full of water with 4 or 5 packets of broth mixed in.

1. Bring the broth to a simmer. Add a small pinch of Italian seasoning ground between your fingers. As the broth is heating, dice the celery, then add it to the pot.

2. Dice the carrots, and sautee them in a tablespoon of olive oil. (Don't skimp on the olive oil, it's the only fat in the dish.) While the carrots cook, dice the onions and garlic.

3. When the carrots are "al dente", add them to the pot, and saute the onions and garlic in the pan. When the garlic and onions are translucent, add them to the pot along with the frozen spinach, and bring the pot to a boil.

4. Add the egg noodles and cook according to package directions. (Mine only took 4 minutes.) Add salt and pepper to taste. Serve topped with grated Parmesan.

P.S. This was so good that after we ate the whole pot for lunch, I turned around and made another batch before the stove cooled down. Now that is a good recipe.

Molasses Cookies

2009-12-22T13:39:00.004-07:00

This is my favorite recipe for these cookies. It might have something to do with the fact that the butter-to-sugar ratio is so deliciously close. =)

12T butter, melted

1 c. sugar

1//4 c. molasses

1 egg

1 3/4 c. flour

1/2 t. cloves

1/2 t. ginger

1 t. cinnamon

1/2 t. salt

1/2 t. baking soda

Heat oven to 350

Mix sugar, melted butter and molasses well. Add in beaten egg and mix well.

Mix dry ingredients separately and add to wet ingredients.

Drop by tablespoonful (I use a cookie scoop) onto a lined cookie sheet (with parchment or a silpat or whatever you like). Bake for 9-10 minutes.

**NOTE: these cookies will spread quite a bit and very flat once cooked. I only do 3-across on the pan and 4-down. **

Let sit on the pan for a few minutes while they cool, then transfer to wire rack when they're able to hold their shape.

Now if someone would tell me what to do with the 4 dozen of these that are sitting on my kitchen table, that would be great. Because so far, I've eaten four cookies and I can't afford ANY MORE. =)

Festive Candy Cane Kiss Centered Brownie Bites

2009-12-18T22:15:00.002-07:00

Festive Candy Cane Kiss Centered Brownie Bites from this website
1 brownie mix 9×13 inch size
18 Candy Cane Hershey Kisses
1/2 Cup chocolate chips
2 Tablespoons heavy cream
3 original candy canes, crushed
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and scoop into a mini cheesecake pan or mini muffin tin pan that has been generously sprayed with cooking spray, about 3/4 way full. Press kisses into center of brownie batter, do not push all the way to bottom, some of the tip should stick out the top. Bake for 20-23 minutes or until brownies are cooked through. Let cool completely.
2. Melt chocolate chips in microwave, 30 second intervals until smooth and melted. Stir in cream until silky smooth. You can place back in microwave for 10 seconds to smooth more if needed. Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes. Serve with a tall glass of milk. Enjoy!!

**Note** I ended up making way more than 18 using this recipe, thus way more (36) kisses; I would recommend having more Hershey kisses on hand than the 18 the recipe calls for.
**Note**Comments from from the original post said a lot of people had problems with the brownies sticking to the pan. I used Crisco cooking spray with flour and had zero problems. Even when I substituted caramel filled kisses for the candy cane ones.
**Note**I didn't have heavy cream, so I used 1% milk. Worked fine.

Mango Lassi

2009-12-12T21:44:00.001-07:00

Have this with the Naan and Chicken Tikka Masala (recipes follow) and you have my favorite meal at Bombay House in Provo!

Mango Lassi

2 ripe mangoes, peeled, seeded and cut into chunks
1 1/2 cups plain yogurt
1/3 cup sugar
1/2 cup milk
6-8 frozen (or fresh) strawberries
handful of ice

Blend all the ingredients until smooth.

Naan

2009-12-12T21:40:00.001-07:00

Very yummy with the Chicken Tikka Masala that follows.

Naan
from My Kitchen Cafe blog, I think.

14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt (I only had vanilla yogurt and while it sounds like a bad substitution, I used it and the bread tasted fabulous!)
1/2 cup milk

In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste - we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)

Chicken Tikka Masala

2009-12-12T21:30:00.002-07:00

I'm not sure if I already posted this recipe but I couldn't find it on here. Anyhow, one of my most favorite recipes ever. This is as close as I have found to the Bombay House in Provo. Watch the spiciness! I'd leave out the cayenne and paprika and jalapeño until you've tried it once... then add it if you want it spicier.

Chicken Tikka Masala

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoons cayenne pepper (you can substitute paprika for the cayenne so it isn't too hot)
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I have used powdered too)
1 teaspoon salt
3 boneless, skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade

I double the sauce:
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped (I de-seed it)
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream (1 ¾ cup when doubled)
1/4 cup chopped cilantro
sometimes I add some garam masala spice

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

Pie Pastry

2009-12-12T11:06:00.003-07:00

I just wanted to share my favorite pie crust recipe. It actually comes from the mother of my husband's high school girlfriend. =) She (the mom) has since gone professional with her baking... She's a Southern cook, through and through, and everything she makes is AMAZING.

Ingredients:

3 c. flour
1 t. salt
1/4 - 1/3 c. sugar
1 c. fat (no really, that's what she wrote)
her preferred mixture is 2/3 c. shortening + 5 T. butter
About 10 T. ice water, more or less

The process is pretty standard from here--with a pastry blender, combine flour, salt, sugar and fat. Then gradually add water until it reaches the right consistency. I'd tell you what that's like, but I don't always get it right.

Chocolate Peppermint Cookies

2009-12-07T12:21:00.004-07:00

My friend makes these cookies, which we affectionately call "cookie crack" because they're so addictive and delicious. I finally got my hands on the recipe, so I thought I'd share.

Ingredients:
3/4 c. butter, softened
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1 t. vanilla
2 t. peppermint extract
1 1/2 c. flour
1/4 c. cocoa powder
1 t. baking soda
1/4 t. salt
1 c. chocolate chips

Preheat oven to 350. In a bowl, cream together the butter and sugars. Once they're nice and creamy, add the egg and mix in well. Then add the vanilla and peppermint. In a separate bowl combine together the dry ingredients. Add the dry ingredients slowly to the wet ones and mix until combined. Add the chocolate chips. Drop onto a baking sheet in sizes suitable to your liking.

Bake for 10-11 minutes.

Pioneer Woman's Carrot and Squash Curry Soup

2009-11-16T17:36:00.002-07:00

(Image from Pioneer Woman)

I made PW's Carrot and Squash Curry Soup a few nights ago and my whole family, even my 3- and 1-year-olds, enjoyed it. I had a massive yellow squash from my in-law's garden to use up, and this was a great way to get everyone to eat it.

I think I used 4 cans chicken broth, minus a cup (and no wine). Also, I like curry, but I though 1 Tablespoon of the stuff was a bit heavy in this. I'll add less next time. But really, this is good soup! We ate half of it, and put the other half in the freezer for later.

Ingredients

* 3 Tablespoons Olive Oil
* 5 cloves Garlic, Minced
* 1 whole Large Onion, Diced
* 3 whole Carrots, Washed And Sliced Thin
* 4 whole Yellow Squash (sliced)
* Salt To Taste
* 1 Tablespoon Curry Powder (more To Taste!)
* ½ cups Dry White Wine (optional)
* 48 ounces, fluid Chicken Broth
* Heavy Cream (optional)

Preparation Instructions

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.

Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.

Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you’re feeling naughty, drizzle heavy cream over the top.

Easy-peasy Stew

2009-11-12T07:31:00.002-07:00

This stew is so easy and tasty. Even my husband liked it, and he's not much of a stew person.

HOME-STYLE STEW

serves 5

2 pkgs. (16 oz each) frozen vegetables for stew

1-1/2 lbs. beef stew meat

1 can cream of mushroom soup (undiluted)

1 can tomato soup (undiluted)

1 envelope reduced-sodium onion soup mix

(Spray slow cooker with non-stick cooking spray.) Place vegetables in 5-quart slow cooker. Cook stew meat until browned on all sides, lightly season. Transfer to slow cooker. Combine the remaining ingredients; pour over top of meat and vegetables. Cover and cook on low for 6-7 hours or until beef is tender.

Salsa Chicken and Black Bean Soup

2009-09-26T16:52:00.003-06:00

This is another recipe from A Year of Slow Cooking. I'm now 2-for-2 with their recipes, and I'm excited to try more.

In a crock pot, add:
1 pound chicken (I used frozen chicken breasts)
1 large can black beans (is that the 28 oz can? I can't remember)
4 cups chicken broth
2 cups frozen corn
1 (16oz) jar salsa
1 1/2 tsp cumin

Cook on high for 4-5 hours.

At the very end of cooking, I shredded the chicken and stirred in the 3/4 can of fat free refried black beans that I had taking up space in my fridge. The recipe doesn't call for them, but I couldn't think of another way to use them.....they ended up thickening the soup nicely, so I think I'll add them next time as well.

Serve with:
shredded cheese
avocado
sour cream
chopped cilantro

Sooooooooooooo delicious. (And also with minimal effort. Which, for me, is a necessary bonus).

Sweet and Spicy Asian Chicken

2009-09-20T18:46:00.002-06:00

This sauce for the chicken is so yummy. I served it with a veggie stir fry and it was a big hit.

Recipe from Mrs. Harding Cooks.

Ingredients:

2 lbs boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)

Sauce:
1 garlic clove, minced
¼ teaspoon ginger (I used ground ginger)
½ teaspoon crushed red pepper flakes
¼ cup apple juice
⅓ cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
⅓ cup soy sauce

Directions:

- Cut chicken breasts into bite-sized pieces.

- Heat oil in your wok and fry chicken bits in batches until lightly browned.

- Drain on paper towels and set aside.
- In a bowl combine all sauce ingredients.

- Pour into wok and bring to a boil.

- Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.

- Serve over rice, or by itself.

Crockpot Applesauce Chicken

2009-09-20T17:54:00.005-06:00

I made this last night, and it was a hit with my family! We served it with mashed sweet potatoes.

Ingredients:

4 chicken breasts
1 1/2 c. applesauce
1 T. dried onion flakes, or 1/4 yellow onion, chopped finely
1 T. Apple cider vinegar
1/4 t. cinnamon
1/2 t. black pepper
2 cloves garlic, minced

1. Put chicken breasts in the bottom off a 3-4 quart crock pot and add chopped onions on top. (If you're using dried onion, add that to the applesauce first).

2. In a bowl, mix applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.

3. Cover and cook for 5-7 hours on low, or on high for 3-4.

(This recipe came from A Year of Slow Cooking....LOTS of good recipes on there).

Banana Bread

2009-06-19T19:34:00.002-06:00

I've been trying to alter my recipes to be a bit healthier (emphasis on "bit"). Today, I worked on making over my banana bread recipe, and I found it to be pretty satisfying....

Mix together thoroughly:
2 eggs, well-beaten
3/4 cup honey
3/4 teaspoon salt
1/2 cup unsweetened applesauce

In another bowl, combine:
2 cups whole wheat flour
1 teaspoon baking soda

Mix wet and dry ingredients together well and add:
3 bananas, mashed.

Divide evenly between 2 greased/floured bread pans and bake for 20 minutes at 375 degrees.

(Confession: I added chocolate chips...but don't tell).

Blueberry Coffee Cake

2009-06-03T13:55:00.002-06:00

Another relatively healthy dessert (made with whole wheat flour, fresh blueberries, and very little butter/oil). This one's from Ellie Krieger. Yum.

Ingredients

* Cooking spray
* 1 cup all-purpose flour
* 1 cup whole-wheat pastry flour or regular whole-wheat flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup chopped walnuts
* 1/2 cup packed brown sugar
* 2 tablespoons butter, at room temperature
* 2 tablespoons canola oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup plain nonfat yogurt
* 1 cup fresh blueberries, or frozen and thawed

Directions

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

Note: I used lemon yogurt instead of plain, and tossed some lemon zest into the batter. It tasted great. I labeled it with breakfast because I know a lot of people eat coffee cake for breakfast (and I probably will tomorrow!)

Healthy Bob's Red Mill Cookies

2009-05-29T16:32:00.002-06:00

I don't know if you've ever bought Bob's Red Mill full-grain food products, but they're the best. I get them at my grocery store, but if they're not available in your area you can order them online too. I got this cookie recipe off the back of their 5-Grain Rolled Cereal, and they are delicious and pretty healthy. I actually feel like I could eat them for breakfast, they're so wholesome-tasting.

1-1/2 cups 5-Grain Rolled Cereal (if you can't find the Bob's Red Mill stuff, you can probably just substitute regular old oats)
1 cup Whole Wheat Flour
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/2 cup Butter**
1 cup Brown Sugar
1/2 tsp Vanilla Extract
1/2 cup Water
2 Eggs
1/2 cup Pecan Halves (I used slivered almonds instead)
1/2 cup Coconut Flakes
1/2 cup Cranberries
1/2 cup Raisins

Preheat oven to 375 degrees. Lightly grease two cookie sheets and set aside. In a large bowl, sift together the flour, baking soda and salt. Chop pecans into coarse pieces and set aside.

In another bowl, cream butter and sugar until smooth, then blend in water and vanilla. Beat eggs and add to butter mixture. Stir flour mixture into the egg and butter mixture. Add cereal and all remaining ingredients. Mix well.

Drop by rounded spoonfuls onto the prepared cookie sheets. Bake 10-12 minutes. When done, edges should be lightly brown.

Yield 24 cookies.

**Lately I've been using Sunsweet's Lighter Bake product, and I love it. In some recipes it seems to change the taste/color a bit, but it's worth it to me to cut out the butter or oil completely. I substituted it for the butter in this recipe, and it tasted delicious.

Recipe Review

2009-05-25T16:59:00.004-06:00

Thank you, thank you to Missy for her Lentils and Potatoes with Curry. I've been retaining a lot of water lately (TMI, I know...sorry) and I know lentils are a good diuretic. So, in my search for good lentil recipes, I found Missy's. It was so, so, so delicious.

And do you know what's also delicious??? Missy's Apple-Raisin Muffins. Wow.

Tasty Salsa

2009-05-05T11:47:00.000-06:00

This salsa is so tasty, you can eat it with a spoon!

1 can black beans
1 can white shoepeg corn
3 roma tomatoes, diced
3 avacados, diced
green onions, to taste
1 packet dry Italian dressing mix
4T vinegar
3T water
2T oil

Mix and enjoy!!!

Lemon Curd

2009-04-30T19:59:00.005-06:00

We love lemon curd in our family. If you haven't tried it, you're missing out. =) It's basically a condiment you can use on toast....or as a sauce on cake or ice cream. Basically, you can use it anywhere you can use jams or syrups. It's yum, yum, yummy--especially if you're a lemon fan. MMMMM. This is the best recipe I've found.

Ingredients:

1/2 cup fresh lemon juice (about 2 lemons)
zest of 2 lemons
1/2 cup sugar
3 eggs
6T. butter

Directions:

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Strain lemon curd through a fine sieve into a container and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Original recipe from Epicurious.

Flourless Chocolate Cake

2009-04-24T16:28:00.002-06:00

This is the Williams-Sonoma recipe--right out of their cookbook called "Baking."

We made it tonight and it was DELICIOUS. We topped it with strawberries.

Ingredients:
10 oz bittersweet chocolate, chopped (I used chocolate chips...)
3/4 c. butter, cut into pieces
2 t. vanilla
5 large eggs
1 c. white sugar

1. Preheat oven to 350. Grease a 9" springform pan, and line the bottom with parchment paper. Grease the paper and dust with flour.

2. In a heavy saucepan over medium-low heat, combine chocolate and butter. Heat, stirring until mixture is smooth. Remove from the heat and let cool. Whisk in vanilla.

3. In a large bowl, combine the eggs and sugar. Using an electric mixer set on medium-high speed, beat until the mixture lightens in color and triples in volume, about six minutes. Pour the chocolate mixture over the egg mixture. Using a rubber spatula, gently fold them together. Pour and scrap the batter into prepared pan.

4. Bake until the top forms a crust and cracks and a toothpick inserted in the center come out with some wet batter attached, about 45 minutes. transfer to a wire wrack. Immediately run a knife around the pan sides to loosen the cake; it will fall in the center. Press down on the edges to even the top. Let cool.

5. Release the pan sides and remove them. Trim off any crumbly edges. Invert a flat plate over the cake and then invert them together. Lift off the pan bottom and peel off the parchment paper. Frost if desire.

6. Refrigerate about 1 hour. Serve cold or at room temperature.

Request: Cooked Ham Recipes

2009-04-14T12:24:00.003-06:00

Ok ladies. I've got left-over Easter ham. Buckets of it. My in-laws bought a HUGE ham and then left before they even made a dent in it. So, I've already done my two standard cooked ham recipes. What've you got? :)

Oh. And I should say-for those of you who don't know me, which I recognize is most of you, I need something simple right now. Your most gourmet cooked ham recipes won't do for me at the moment. I just had a baby and I've got 2 other kiddos, so something simple and family pleasing would be superb.

Thanks in advance! :)

Bread Maker Wheat Bread

2009-04-05T18:07:00.003-06:00

Basically, I took this recipe and halved it (with some minor changes), but it came out GREAT in my bread machine. YUM.

Ingredients:
1 1/4 cups warm-to-hot water
3/4 T. yeast
3 T oil
1/4 cup honey
1 t. salt
1 T. gluten
1.5 cups white flour
1 3/4 cups whole wheat flour

Directions:

- Put in bread machine.

- Set timer.

- Wake up to the best smell ever.

- Eat more than you should.

- Repeat as needed.

Whole Wheat Snickerdoodles

2009-04-05T13:07:00.002-06:00

Adapted from AllRecipes.

Ingredients:
1 cup butter

1-1/2 cups packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups whole wheat flour

1 teaspoon baking soda

2 teaspoons baking powder

1/4 cup white sugar

2 teaspoons ground cinnamon

Directions:

- Cream butter and brown sugar until fluffy.

- Add eggs and vanilla. Beat well.

- Add dry ingredients, except sugar and cinnamon.

- Mix sugar and cinnamon together in a small bowl.

- Shape dough into small balls and roll in the cinnamon sugar mixture.

- Place 2 inches apart on an ungreased baking sheet.

- Bake at 375F for 8-10 minutes.

Two Reviews

2009-04-05T13:03:00.001-06:00

I'd like to give two enthusiastic thumb-ups to both Canneloni and Chicken Gyros. Both were excellent and will be added to our rotations! The canneloni was quite possibly the easiest thing I have ever made, and the yogurt sauce that goes with the gyros is my new favorite dip. YUM.

Thanks!

Chicken Sesame Pasta Salad

2009-03-28T15:14:00.003-06:00

I had this at a baby shower last weekend and everyone there agreed that it was fantastic.

1 1/2 c. chicken, cooked and cut up
1 12-oz. bag pasta, cooked and drained (bowtie pasta is great)
1 bag baby spinach
1 green pepper, chopped
2 green onions, chopped
1/2 c. sliced almonds
3 T. sugar

Melt sugar over medium heat and add almonds. Stir until almonds are fully coated and sugar begins to crystallize. Combine all other ingredients in large bowl. Add almonds and dressing just prior to serving. Serves about 8.

Dressing
1/2 c. oil
1/3 c. soy sauce
1/3 c. red wine vinegar
1/4 c. toasted sesame seeds
1/4 c. fresh parsley
2 T. sugar
salt and pepper

Traditional Pizza Dough

2009-03-22T08:42:00.002-06:00

Pizza (and breadsticks) Dough
1 1/2 C very warm water
1 packet yeast
1 t sugar
4 C flour
3 T olive oil
1 t salt

Combine warm water, yeast and sugar. Let stand for 5 min or until yeast foams. Gradually add flour. Add oil and salt. Knead for 5 min. Let rise for 30 min. Roll out dough. For breadsticks: After rolling out dough, prick with fork several times. Cook in 450 degree oven for 8 min. For pizza: After rolling out dough, top with sauce, cheese, and desired toppings. Cook in 450 degree oven for 10 - 12 min.

Two Reviews

2009-03-21T16:37:00.002-06:00

Three enthusiastic thumbs up for Chicken Gyros and Honey Curry Chicken.

My three year-old ate both of them voraciously, as did my husband. They'll definitely be added to our dinner rotations!!!!

Thanks for posting!

"Classic Brownies"

2009-03-21T15:53:00.004-06:00

I got this recipe from a Cook's Illustrated magazine that came in the mail one day. Have you ever seen America's Test Kitchen on PBS? The magazine is by those people. Anyway, this recipe is supposedly the ideal brownie, a "brownie to please everyone" -- "neither cakey nor fudgey." There's a whole article that preceedes the recipe about how the author achieved brownie perfection, but I'll just give you the recipe. For quite a while we were working our way through a stash of Betty Crocker box brownies, but once we ran out I decided to see if this recipe was all it claimed to be. This was the first time I'd ever made brownies with real baking chocolate, and I liked how they turned out. Sometime I'll try the cocoa powder+shortening substitution and see if it makes a difference. Anyway, this recipe is definitely more work than brownies from a box, but not tons more, and I decided after making them twice that they really are quite good. Now I wonder what others think (since my husband likes most anything).

Be sure to test for doneness before removing the brownies form the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey. (This is their disclaimer, by the way.)

1 cup (4 oz.) pecans or walnuts, chopped medium (optional)
1 1/4 cups (5 oz.) cake flour (but I did an all-purpose conversion: 1 c. + 1 1/2 Tbsp all-purpose flour. You're welcome.)
1/2 teaspoon salt
3/4 teaspoon baking powder
6 oz. unsweetened chocolate, chopped fine (next time I make these I'm going to try them with less chocolate, just to see)
12 Tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups sugar
4 large eggs
1 Tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length of foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. (Okay, this didn't make any sense to me (I needed a picture to understand what they were talking about) so I just line the pan with foil. I think that's all they're going for.) Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When cocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies tin 2-inch squares and serve. (Store leftovers in airtight container at room temperature up to 3 days.)

Pizza Crust

2009-03-21T13:41:00.003-06:00

In response to Liz's request, here's the pizza crust recipe that I use. I've had really bad luck with pizza crust. The recipes I tried always came out break-your-teeth hard, and I'm not sure if it was me or the recipe that made it bad. Anyway, this is the recipe from my Betty Crocker cookbook, and it hasn't failed me yet, although I'm sure there are better ones out there. I've had no trouble doubling or dividing this recipe, and it still comes out pretty well even when I don't have time to "let it rest" for 30 minutes. I haven't tried it with whole wheat flour, but I'm sure it would be great. Oh, and you really don't even need an electric mixer. If I don't feel like cleaning my mixer, I just do it by hand and it works out just fine!

2 1/2 to 3 cups all-purpose or bread flour
1 Tablespoon sugar
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoons)
3 Tablespoons olive or vegetable oil
1 cup very warm water (120 to 130 degrees F)

In a large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add oil and warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap and let rest 30 minutes. Continue as directed below for thin crusts or thick crusts.

For thin crusts: Heat oven to 425 degrees F. Grease 2 cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on cookie sheets. Partially bake 7 to 8 minutes or until crust just begins to brown. Add toppings and bake as directed (8-10 minutes at 425). (I usually do the thin crust, but I just press it out with my hands to cover an entire cookie sheet or two instead of doing circles. I also don't partially bake it before topping it. I just put everything on and bake it for 15-20 minutes.)

For thick crusts: Grease two 8-inch square pans or 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of pan. Cover loosely with plastic wrap and let rise in warm place 30-45 minutes or until almost doubled in size. Move oven rack to lowest position. Heat oven to 375 degrees F. Partially bake 20-22 minutes or until crust just begins to brown. Add toppings and bake as directed (20 minutes at 375). (I've only done this version once, and it was too thick for my taste. Way more crust than pizza!)

I'd like to try some new crust recipes too, so I hope some of you have recipes to add!

REQUEST: Pizza Crust

2009-03-21T13:21:00.001-06:00

Do any of you have a killer pizza crust recipe? Bonus if you can make it in a bread machine.

Thanks!

Thanks Alicia!

2009-03-11T13:39:00.001-06:00

Just wanted to give two, big, fat thumbs up to this yummy soup. It truly was yummy.

my Fettuccine Paolo

2009-03-11T12:56:00.001-06:00

Ingredients:
• 1 large red bell pepper, thinly sliced
• 1 broccoli crown
• 4 tsp extra virgin olive oil
• 2-3 cloves garlic, minced
• 8 oz whole wheat fettuccine, cooked according to package directions
• 1 1/3 cups chicken stock or broth
• 4 tsp balsamic vinegar
• 1 tsp dried basil
• 1 1/2 cups cooked chicken (I used left over crockpot chicken)
• parmesan cheese
• salt and pepper

Directions:
In a large sauté pan, heat olive oil over medium heat. Add red bell pepper and broccoli, cook until tender. Add garlic and sauté for 30 seconds. Add stock/broth and vinegar, chicken, and basil bring to a boil, and simmer until liquid is reduced by half. Add fettuccine. Season with salt and pepper. Keep warm and serve with parmesan.

Wheat Bread

2009-03-04T18:42:00.003-07:00

Well, I guess when it rains recipes, it pours recipes. =)

I'll preface this by saying that I'm not good at making bread. AT. ALL. But I can make THIS bread turn out really nicely. That's sayin' something, folks.

Ingredients:

2 1/2 cups warm-to-hot water
1 1/2 T. yeast
1/3 cup oil
1/3 cup honey
2 t. salt
2 T gluten
3 cups white flour
3 1/2 cups whole wheat flour

Mix yeast with water. Add the oil and honey. Let sit for 10 minutes.

Add 1 cup white flour, 1 cup whole wheat flour, gluten, and salt. Stir to combine--work out the lumps.

Add the rest of the flour until the dough no longer sticks to the side of the bowl. Turn onto floured surface and knead for 8-10 minutes.

Divide into 2 balls. Form loaves and put into greased pans. Place into warm oven (the lowest temperature on my oven is 170, and this works just fine) for 40-45 minutes until dough doubles in size.

Turn the oven to 350 and bake for 25-30 minutes.

Bread is done when it sounds hollow when you tap on the top.

(credit for this recipe goes to the wife of my husband's freshman roommate....who's blog I stalk....There. It's all out in the open). =)

Canneloni, My Old Faithful

2009-03-04T13:06:00.003-07:00

This is a best friend of a recipe. This is my go-to guy. This is what you will receive from me if you're sick or just had a baby. Toss a little garlic french bread, salad and corn with it and you're golden. It's great for kids-nothing they're offended by. Also meatless, so again, it makes it unoffensive to people. It doubles nicely and reheats like a dream. It's just an all around good guy to have around.

With that introduction, I present to you:

Canneloni

16 oz cottage cheese
2 T butter
1 egg (even when doubling)
8 oz cream cheese
2 T chopped green onions-I always leave these out. But just so you know that the recipe calls for them
8-10 flour tortillas
1 jar spaghetti sauce
1 small can sliced mushrooms

I also add a little Parmesan cheese and basil to the filling mix. Recipe doesn't call for it, but I'm a wild kind of gal. :)

Kay, and I'll also be honest again-I use varying amounts and ratios of cottage cheese and cream cheese. Just as long as the filling isn't too runny, you're in good shape.

Grease a 13x9. Blend cheeses, butter and egg (and parmesan and basil and onion, if you want). Spread down the center of a tortilla, then roll. Place seam side down in pan. Spread spaghetti sauce over the whole thing. Sprinkle with canned mushrooms-again, if your family isn't offended by such a thing. Bake at 350 for 25 minutes.

Note on the next few recipes / Request

2009-03-04T08:26:00.002-07:00

So my almost-2-year-old daughter has a serious sweet tooth. (I wonder where she gets it from!) I have been searching lately for recipes for sweets (cookies, muffins, etc.) that contain little or no sugar, and little to no butter or oil. One source that has been helpful is the book Better Baby Food: Your Essential Guide to Nutrition, Feeding and Cooking for All Babies and Toddlers by Daina Kalnins and Joanne Saab. I'm posting here a few of the recipes I've found (some from that book and some from other sources): sweet treats that I also enjoy, and that I don't feel guilty about eating or feeding to my toddler.

I've been making tons of muffins. I've found that they freeze very well; I typically have a bag of muffins in the freezer so that I can pop one in the microwave for 30 seconds and have a quick snack or breakfast. If anyone is interested in more muffin recipes than these (I've posted two), let me know and I'll be happy to pass on some of the other keepers I've found.

If you have any other recipes for healthy snacks and treats (preferably toddler-friendly), please post them! I'd love to see them...

Apple-Raisin Muffins

2009-03-04T08:07:00.003-07:00

(adapted from Daina Kalnins & Joanne Saab)

1/2 c. brown sugar
1/2 c. applesauce
1/4 c. oil
1 egg
1 t. vanilla
1 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. cinnamon
1/2 c. raisins
3/4 apples, peeled and diced

Mix together the brown sugar, applesauce, oil, egg, and vanilla. Add the flour, baking soda, baking powder, and cinnamon. Fold in the apples and raisins. Use an ice-cream scoop to place scoops of the mixture into muffin tins that have been lightly sprayed with cooking spray (or lined with paper liners). Bake at 375 for 20 minutes.

Makes 12.

(Note: I loved these muffins. They're super-moist and I love the apples in them.)

Cranberry-Banana Cookies

2009-03-04T07:59:00.004-07:00

(adapted from Daina Kalnins & Joanne Saab)

1/2 c. dried cranberries
1 mashed banana
1/3 c. butter
1/4 c. apple juice
1 egg
1/2 t. vanilla
1 c. oats
1/2 c. flour
1/4 c. brown sugar
1 t. baking soda.

Mix together the banana, butter, apple juice, egg and vanilla. Add the oats, flour, brown sugar, and baking soda. Fold in the cranberries. Place mounds on baking sheet. Bake at 350 for 10 minutes.

(VARIATION: Today I made these using peanut butter instead of butter, and dark chocolate chips instead of cranberries. They came out pretty good [certainly not Toll House, but not bad for a healthy cookie], and were totally butter/oil-free!)

Applesauce-Bran Muffins

2009-03-04T07:20:00.000-07:00

1 1/4 c. flour
1 c. bran
1/2 c. sugar
1 T. baking powder
3/4 t. cinnamon
1/2 t. salt
3/4 c. applesauce
1/4 c. milk
1/4 c. oil
1 egg
1/2 c. raisins (or more, or optional)

Mix together the applesauce, milk, oil, and egg. Add the flour, bran, sugar, baking powder, cinnamon, and salt. Fold in raisins. Use an ice cream scoop to place scoops of the mixture into a muffin tin that has been lightly sprayed with cooking spray (or lined with paper liners). Bake at 400 for 18-20 minutes.

(Note: I like to add little "extras" to these muffins to give them some extra nutritional punch. I usually add 3 T. flaxseed to the mixture (or 3 T. wheat germ). Sometimes I use half regular flour and half whole-wheat flour. I have learned, though, that if I increase the amount of "roughage" I need to also add some extra applesauce to keep the mixture from getting too dense and dry.)

Crispy Rice Treats

2009-03-04T07:14:00.002-07:00

(from Ellie Krieger)

Ingredients

* 1/2 cup honey
* 1/2 cup natural chunky-style peanut butter
* 6 cups crispy brown rice cereal
* 2/3 cup chopped dried cherries (3 ounces)
* Cooking spray

Directions

Combine honey and peanut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal and cherries and stir to combine until mixture is sticky. Press into a 9 by 13-inch pan sprayed with cooking spray. Let cool, then chill in refrigerator for 30 minutes. Cut into 15 (2 1/2 by 3-inch) squares.

(Note: This is a relatively healthy way to satisfy a craving for sweets. Although, I have been known to throw in a couple of handfuls of dark chocolate chips into the mixture as well :) )

Sweet Potato Casserole

2009-02-10T14:46:00.002-07:00

I've been meaning to post this on here for months, but just came across it again. I'm not the biggest fan of sweet potatoes cooked...well...sweetly. (I'm more of an oven-fries kind of girl).... So when I was assigned sweet potatoes at Thanksgiving, I panicked a little. Bless AllRecipes.com, though, where I found this recipe. It got lots of compliments, and even I enjoyed it! (That's saying a lot, for the record). =)

casserole
5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract (I used 2)
1/2 teaspoon cinnamon
1/2 cup white sugar
2 tablespoons heavy cream

topping
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed brown sugar
1/2 cup chopped pecans

1. Boil or bake sweet potatoes until soft. In a large bowl, mash.
2. Preheat oven to 350
3. To the mashed sweet potatoes, add salt, butter, eggs, vanilla, cinnamon, sugar, and heavy cream {I MIGHT have added an extra splash or two of cream...and it MIGHT have been mighty tasty to do so}. Mix together thoroughly.
4. Spread mixture in a lightly greased 9x13" pan
5. In medium bowl, combine butter, flour, brown sugar and pecans. Mix with a pastry blender to the consistency of coarse meal. Sprinkle over potato mixture.
6. Bake for 30 minutes, until topping is crisp and lightly browned.

Vegetarian Recipes

2009-02-05T19:20:00.002-07:00

Also in response to Tori's request, my cooking blog has lots of vegetarian recipes---prob'ly 95% of them have no meat. Too many to re-post here, but you're welcome to have a look!

Tori's Request

2009-02-04T08:35:00.005-07:00

In response to Tori's request, I'm posting six of my favorite tried-and-true vegetarian meals. (Let me know if you want more recipes like these.)

If you want to browse for more vegetarian meal ideas online, I often use these websites: Peggy's Kitchen at the Mothering website, VegCooking, and the Food Network's Vegetarian section.

And to further motivate you in your quest to eat less meat, I really recommend this article by Mark Bittman and this one by Michael Pollan (neither of whom are vegetarians, by the way)... I'm not trying to go all veg-evangelical on you, but I think they're important issues to think about :)

Red Bean and Quinoa Chili

2009-02-04T08:31:00.001-07:00

(from Feeding the Whole Family by Cynthia Lair)

2 cans kidney beans, rinsed & drained
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoon salt
1 green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water & drained
1 cup frozen corn
1 can organic tomato sauce, low salt (about 2 cups)
1 cup water

Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, pepper and spices; sauté for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add beans to the pot and simmer another 15 minutes. Serve with grated cheese and tortillas.

(Note: If you've never tried quinoa, you should! It's a super-grain that provides a complete protein. You should be able to find it at your grocery store; if not, try a health-foods store.)

Brown Rice and Black Bean Pilaf

2009-02-04T08:26:00.002-07:00

(by Ellie Krieger)

Ingredients

* 1 cup brown rice, uncooked
* 2 1/4 cups low-sodium chicken broth
* 1 tablespoon olive oil
* 1 small onion, diced (1 cup)
* 2 cloves garlic, minced
* 2 teaspoons fresh chopped oregano or 1 teaspoon dried
* 1 stalk celery, finely diced
* 1 large carrot, finely diced
* 1 teaspoon ground cumin
* 1/2 teaspoon dried chili flakes
* 1 (15.5 ounce) can low-sodium black beans, drained and rinsed
* 2 teaspoons finely chopped parsley leaves

Directions

Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.

Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.

Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.

Baked Penne with Roasted Vegetables

2009-02-04T08:11:00.001-07:00

(by Giada de Laurentiis)

Ingredients

* 2 red peppers, cored and cut into 1-inch wide strips
* 2 zucchini, quartered lengthwise and cut into 1-inch cubes
* 2 summer squash, quartered lengthwise and cut into 1-inch cubes
* 4 cremini mushrooms, halved
* 1 yellow onion, peeled and sliced into 1-inch strips
* 1/4 cup extra-virgin olive oil
* 1 teaspoon salt, divided
* 1 teaspoon freshly ground black pepper, divided
* 1 tablespoon dried Italian herb mix or herbs de Provence
* 1 pound penne pasta
* 3 cups marinara sauce (store bought or homemade)
* 1 cup grated fontina cheese
* 1/2 cup grated smoked mozzarella
* 1 1/2 cups frozen peas, thawed
* 1/4 cup grated Parmesan, plus 1/3 cup for topping
* 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

(Note: I never have fontina cheese on hand, so I've always just made this with all mozzarella. It is sooo delicious and satisfying. You can mix and match the veggies depending on what you like.)

Chickpea and Fire Roasted Tomato Stew

2009-02-04T08:08:00.003-07:00

(by Rachael Ray)

Ingredients

* 1/4 cup extra-virgin olive oil, 2 turns of the pan
* 2 cloves garlic, chopped
* 2 cans chickpeas, drained
* 1 small onion, coarsely chopped
* 2 teaspoons ground cumin, 2/3 palmful
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon turmeric
* Salt and pepper
* 2 cups chicken or vegetable stock
* 1 (28-ounce) can fire roasted tomatoes
* 1 cup plain yogurt (optional)
* Warm pita, any flavor or variety, toasted (optional)

Directions

Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

(Note: When I make this, I usually just grind one can of chickpeas; I leave the other can whole for some textural variety. I like to serve this stew over couscous, I don't usually do the yogurt and pita thing.)

Guacamole Salad

2009-02-04T08:01:00.002-07:00

(by Ina Mae Garten)

Ingredients

* 1 pint grape tomatoes, halved
* 1 yellow bell pepper, seeded and 1/2-inch diced
* 1 (15-ounce) can black beans, rinsed and drained
* 1/2 cup small diced red onion
* 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
* 1/2 teaspoon freshly grated lime zest
* 1/4 cup freshly squeezed lime juice (2 limes)
* 1/4 cup good olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon minced garlic
* 1/4 teaspoon ground cayenne pepper
* 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

(Note: This is an amazing side dish, but it would also be really yummy served over romaine as a main dish salad. I usually leave out the onions, jalapenos and cayenne because I don't like things too spicy.)

Lentils and Potatoes with Curry

2009-02-04T07:56:00.005-07:00

(from Mark Bittman's How to Cook Everything Vegetarian)

1 c. dried brown lentils, washed and picked clean
3 1/2 c. water, vegetable broth, or coconut milk
1 T. curry powder
2 medium russet potatoes, peeled and cut into large chunks
Salt and pepper

1) Combine the lentils, liquid and curry powder in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the lentils start to absorb the water a bit, about 15 minutes.

2) Add the potatoes and cover the pan copletely. Cook, undisturbed, for 10 minutes or so, then stir gently and check to make sure the lentils aren't too dry. If they are, add a little more liquid. Add salt as the lentils become tender.

3) Cover and continue cooking until the lentils are soft and beginning to turn to mush and the potatoes are tender at the center, another 5 to 10 minutes; add liquid if necessary. The mixture should be moist but not soupy. Add lots of black better, stir, then taste and adjust the seasoning and serve. You can garnish with plain yogurt and cilantro, if you like.

(My note: I like to serve this with brown rice or naan bread.)

Request: Meatless/Vegetarian Meals

2009-01-28T14:03:00.002-07:00

I have decided that my family needs to eat a lot less meat, but I don't have a lot of meatless recipes. I've found several here that I want to try, but I would like more. Can anyone help me with this? Thanks.

fruit salsa

2009-01-24T21:39:00.003-07:00

Ingredients:

Fruit salsa

- 16 oz frozen strawberries
- 8 oz frozen raspberries
- 2 golden delicious apples, diced
- 2 kiwis, peeled and diced
- any other fruit you want to put in
- 2 Tbsp sugar or to taste

Cinnamon chips

- 15 fajita size tortilla
- butter flavored cooking spray
- cinnamon and sugar

Directions:

1. Preheat oven to 415 degrees.
2. Defrost frozen strawberries and raspberries and puree them in a food processor or blender. Put pureed strawberries and raspberries in a bowl; mix in apples, kiwis and 2 Tbsp sugar or sugar to taste.
3. Cut tortillas into wedges. Coat cookie sheet with cooking spray. Lay tortillas on cookie sheet, coat tortillas with cooking spray. Sprinkle cinnamon and sugar over tortillas and spray one more time with cooking spray (yes, 3 spraying of the cooking spray).
4. Bake 6 ½ minutes. Repeat with remaining tortillas. Cool and serve.

Grilled Chicken with Poblano Cream Sauce

2009-01-22T17:18:00.001-07:00

YUM. Adapted from Mexico The Beautiful Cookbook.

Ingredients:

3 whole chicken breasts, cut in half

1 large chile poblano

1/2 cup milk

1/4 cup butter

2 tablespoons flour

1/2 cup sour cream

1/4 cup plain yogurt

1/3 cup shredded mozzarella cheese

Directions:

- Remove the stem, seeds, and membranes from the chile, then puree in a blender with 1/4 cup milk.

- In a separate bowl, mix the sour cream, yogurt, and 1/4 cup milk together.

- Melt 2 tablespoons of the butter in a small saucepan.

- Add the flour and stir until smooth.

- Add the chile puree and stir.

- Add the sour cream mixture and stir constantly over low heat until the mixture boils and thickens.

- Remove from heat and salt to taste.

** This sauce can be made up to 6 hours in advance and reheated over low heat before using. **

- Preheat the oven to 350F.

- Melt the remaining two tablespoons butter in a skillet, add the chicken breasts, and saute for 2-4 minutes on each side until cooked through.

- Transfer to a lightly greased 13x9 dish, cover with the poblano sauce, and sprinkle with cheese.

- Bake for 15 minutes.

Serves 4-6.

Cranberry Orange Oatmeal Cookies

2009-01-22T10:47:00.003-07:00

1 c. butter or margarine, softened
1 c. brown sugar
1 c. granulated sugar
2 t. vanilla
2 eggs
grated peel from one orange
1 t. baking soda
1 t. salt
1 1/3 + 1/2 c. flour
3 c. uncooked oats
1 1/2 c. dried cranberries

Cream together butter and sugars. Stir in vanilla, eggs, orange peel, baking soda, and salt. Add flour and oats; stir in cranberries. Drop by rounded tablespoonfuls onto cookie sheets. Bake at 375 degrees for 8-10 minutes, until slightly brown. Remove to cooling racks.

Super Easy Alfredo Sauce

2009-01-08T18:08:00.001-07:00

This stuff is super easy and WAY better than the stuff in the jar, in my opinion. Adapted from allrecipes.com.

Ingredients:

1/4 cup butter

1 (4 ounce) package cream cheese

1 teaspoons garlic powder

1 cups milk

3 ounces grated Parmesan cheese

dash ground black pepper

dash nutmeg (optional)

3 T chopped fresh parsley (optional)

Directions:

- Melt butter in a medium, non-stick saucepan over medium heat.

- Add cream cheese and garlic powder, stirring with wire whisk until smooth.

- Add milk, a little at a time, whisking to smooth out lumps.

- Stir in Parmesan, pepper, and nutmeg.

- Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.

- Top with parsley and serve over hot pasta.

Modifications that I made:

- I didn't have parmesan, so I used shredded mozzarella. The flavor was definitely milder, but it was still really good. I also added 1/2 tsp. of salt to pick up the flavor a little bit (which I probably would not do with the parmesan).

- The original recipe serves 8 at LEAST. The amounts above are cutting the recipe in half.

- I used low-fat cream cheese and 1% milk, and it was creamy as EVER. Still probably not healthy, but way better than the original. I bet you could use no-fat cream cheese and skim milk, and still get a super creamy and delicious sauce.

- I threw in some steamed broccoli at the end when I tossed it with the pasta (yum). I bet it would be good with chicken and/or mushrooms, too.

Deceptively Delicious

2009-01-01T20:19:00.001-07:00

I know some of you have this cookbook, and I got it for Christmas. Do any of you have favorite recipes? Tips? What vegetables are easiest and most convenient to puree? Is there a good place to start? Am I correct in thinking that I can use pureed vegetables both in the recipes and as baby food?

Any insight would be greatly appreciated.

Review: Great Harvest Breakfast Casserole

2008-12-22T18:36:00.003-07:00

Described tonight as "candy for dinner," my family LOVED this, Liz. Thanks for sharing! I didn't have time to let the bread soak for 8 hours (that was me not planning ahead), but it still turned out really well. MMMMM.

As a side-benefit, I took the leftover sauce and cooked it further to make caramels. Also MMM.

Yummy soup!

2008-12-19T15:55:00.001-07:00

Mmmmm, just thinking of it makes my mouth water. Do any of you like the Zuppa Toscana soup at Olive Garden? It is one of my favorite soups. Well, I found the recipe online and tired it out and it was amazing! I got it off of allrecipes and you can print it here.

Here is the recipe:

Zuppa Toscana

1 (16 ounce) package smoked sausage (I used turkey sausage)

2 potatoes, cut into 1/4-inch slices

3/4 cup chopped onion

6 slices bacon

1 1/2 teaspoons minced garlic

2 cups kale - washed, dried, and shredded

2 tablespoons chicken soup base (I just used a quart of chicken broth)

1 quart water

1/3 cup heavy whipping cream

DIRECTIONS:

1.	Preheat oven to 300 degrees F (150 degrees C).
2.	Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3.	Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
4.	Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
5.	Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Request: Sloppy Joe's

2008-12-13T14:46:00.001-07:00

Does anyone have any great sloppy joe recipe? Every time I make them, I use a different recipe from the internet, and I keep getting underwhelmed. Does anyone have one they swear by?

Thanksgiving snack

2008-11-25T16:10:00.001-07:00

I have made this little Thanksgiving handout in the past years. Ibf you want a cute idea, this one is fun! Put the snack in cute little bags with a bow and this attached.

BLESSING MIX

Each ingredient in this snack mix symbolizes something associated with Thanksgiving.

Bugles: shaped as a cornucopia, a horn of plenty.

Pretzels: represent arms folded in thanks & prayer.

Candy Corn: during the first winter, the pilgrims were each allotted only five kernels of corn per day because food was so scarce.

Dried Fruit: Thanksgiving is the celebration of the harvest.

Nuts: seeds represent the potential of a bounteous harvest for the next season if they are planted and well tended.

Have a Happy Harvest Holiday!

REQUEST: Lentil Dip

2008-11-18T10:32:00.000-07:00

Hey Katie,

I saw that you mentioned a killer dip recipe... is that recipe available for sharing? I'd love to try it if possible.

Thanks!

2008-10-30T14:23:00.002-06:00

5 minute Chocolate Mug Cake

Ok, so I had to try this because I didn't think it was possible to make chocolate cake in 5 minutes. But you can! Wow, a chocolate cake addict could be in trouble with this one! Try it out, it is fun. Play around with it and add things you like (caramel, different flavored chips, etc.) It is great warm with some vanilla ice cream.

4 Tbls. all purpose flour (not self rising)
4 Tbls. sugar
2 Tbls. baking cocoa
1 egg
3 Tbls. milk
3 Tbls. oil (I did less)
3 Tbls. chocolate chips
A splash of vanilla
1 hot cocoa mug

Add dry ingredients to mug and mix well.
Add the egg and mix well.
Pour in the milk and oil, mix well.
Add the chocolate chips and vanilla and mix again.
Put you mug in the microwave and cook for 2 1/2- 3 minutes at 1000 watts (I cooked on high).
The cake will rise over the top of the mug but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Serves 2 if you want to feel slightly more virtuous.

Halloween Offerings

2008-10-30T12:05:00.010-06:00

Hey all-I've got a few festive and fun Halloween dinners to offer. I'm not sure which I'm going to make tomorrow, but I thought I'd post this today in case anyone's trying to be a cool mom on Halloween. :)

*Oh, disclaimer-these are not intended to be healthy or gourmet in any way. They are intended to win you cool points with your kids, and not be too hard or time consuming to make. You'll be doing other things-painting faces, finding that elusive sword, repositioning the tiara... Ok. Here we go.

Mummy Dogs

Some kind of good hot dog or sausage-brat, whatever you like that comes in a general hot dog shape
1 can of refrigerated bread sticks

You can see where we're heading with this-take the breadstick and wrap the lower 2/3 of the hot dog, then leave a space and wrap up the top for his little mummy turban. Bake according to the directions on the bread sticks. When they come out, dot a little ketchup or mustard for the eyes and you're set.

Trick or Treat Turnovers

1 lb ground beef
1/2 onion
1 can cheddar cheese soup
2-3 Tbs ketchup
Cheese
2 cans refrigerated biscuits

Brown beef with onion and drain. Add soup and ketchup-simmer. Meanwhile, take refrigerated biscuits and flatten. Take your knife and carve out simple pumpkin faces in half of the biscuits. Place some of the meat mixture on the non-carved half, then put cheese on top. Gently place a carved face over the top and pinch edges to seal. If you want to get really tricksy, you can nip out a bit of the biscuit and make a stem at the top. Bake according to the biscuit directions.

Happy Halloween!

Vegetarian Chili

2008-10-29T14:12:00.002-06:00

Vegetarian Chili

Ingredients:

- 1 Tbsp olive oil
- 2 bay leaves
- 1 tsp ground cumin
- 2 tsp dried oregano
- 1 Tbsp salt
- 3 stalks celery, chopped
- 2 bell peppers (I used green and orange), chopped
- 1 jalapeño pepper, chopped
- 3 cloves garlic, minced
- 2 (4 oz) cans chopped green chile peppers, drained
- 2-4 Boca burgers, thawed and crumbled
- 2 (28 oz) cans whole peeled tomatoes, crushed
- Almost 1/4 cup chili powder (probably about 1/6 cup-ish)
- 1 Tbsp ground black pepper
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn

Directions:

1. Heat the olive oil in a skillet over medium heat. Stir in the celery, bell peppers, jalapeno pepper, garlic, and green chile peppers. Season with bay leaves, cumin, oregano, and salt. Cook until vegetables are tender. Mix in the vegetarian burger crumbles. Reduce heat to low, cover and simmer 5 minutes.

2. Put the tomatoes into crock-pot. Season chili powder and pepper. Stir in the kidney beans, garbanzo beans, black beans, and corn. Add vegetable mixture. Cook for 30 minutes on high, then 4 hours on low.

This chili has 31 grams of protein and 20 grams of fiber. Forrest ate the Boca burger with no complaints.

Mexican Style Corn

2008-10-21T23:43:00.003-06:00

I got this recipe (is it a recipe?! there are only four ingredients!) off of petitelefant.blogspot.com

MEXICAN STYLE CORN

*Prepare corn on the cob as usual.
*Spread sour cream on the corn.
*Sprinkle with paprika.
*Roll in grated asiago cheese.
*Enjoy

I didn't have any asiago, so I sprinkled grated Parmesan (you know the stuff) and it turned out great. Really delicious. Really easy. Oh, and we had the corn on a stick because it was fun.

Flax Seed Meal--not a recipe

2008-10-21T22:59:00.006-06:00

I keep a bag of this flax seed meal in my fridge and add it to random things I am baking or as a topping pretty normally (just as a supplement not as a replacement for anything). Today when I was putting it on my toddlers peanut butter/honey sandwich I noticed it said you could replace flax seed meal for oil/butter/margerine (3:1). Has anyone ever tried this? Totally replacing the butter with the flax seed? I tried making these cookies using 1 1/2 cups flax and 1/4 cup butter--I could not not use any butter in cookies (called for 3/4 c. butter). The cookies still tasted alright--definitely not buttery or smooth, but still good. When the oven buzzer went off for the first batch, I opened the oven, looked at the cookies, and thought maybe I had forgot to turn on the oven; the cookies looked exactly like they did when I put them in. So, that was interesting....
(These are cooked! See they didn't melt--no butter--and spread out. They look pretty unappealing, I realize, but taste alright. Thank goodness for chocolate chips!)

So, yeah, back to my question: Have you totally replaced fats with flax seed meal? How did it turn out? Do you have a recipe to share?

**Tangent** I just got a cookie dough scoop and love it! Made dropping the cookie dough super easy to drop and it was fast; I totally recommend getting one if you don't have one already. I got mine at BB&B.

Cheese Enchilada Chowder

2008-10-21T22:49:00.002-06:00

Did I already post this? I thought I had, but I couldn't find it using the search feature. Apologies if it is a duplicate.

Cheese Enchilada Chowder

(recipe from B-to-the-Weed)

1 can black beans, rinsed and drained

1 can diced tomatoes

10 oz. frozen corn (or more if you like)

1/2 c. chopped onion

1/2 c. chopped bell pepper (whichever color you like...I have used fresh or frozen)

1 large can enchilada sauce

1 can cream of chicken

2 c. milk

cheese

Combine all ingredients in crock pot, except for cheese. Cook on low for 6-8 hours, or high for 3-4. Add cheese to individual servings. Also, I like a dollop of sour cream.

Serve with chips & guacamole, cornbread, whatever.

The last time I made this I added a can of chickpeas, too. Really good.

Baked Potato Soup

2008-10-16T15:42:00.003-06:00

This is very creamy and yummy. It makes 8 servings. When I tried this I only made it for 6 servings and we had enough for another nights dinner plus a few lunches. When we warmed it up we added buttermilk to it and that made it even yummier. Try it you will love it.

Ingredients

9 medium Potatoes
2/3 cup Butter
7 cups Milk
2/3 cup Flour
1 teaspoon Salt
4 Green onions
1 1/4 cups Cheese shredded
1/2 teaspoon Pepper
1 cup Sour cream
12 Bacon strips cooked crispy and crumbled

Instructions
Bake potatoes for 30 minutes, cut into 1 inch chuncks. Melt butter in pot, add milk, slowly mix in flour. Add remaining ingredients. If needs to be thickened, mix water and flour together then add to soup. Simmer for at least one hour before serving.

Black Bean Veggie Burgers

2008-10-16T13:47:00.004-06:00

To give credit where credit is due, I got this recipe at allrecipes.com. Link here. I made this last week, and they were fan-tas-tic. Loved them.

1 (16oz) can black beans, drained and rinsed
1/2 green pepper, cut into 2-inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1T cumin
1/2 c bread crumbs
1 T chili powder (optional)
1 t Thai chili sauce or hot sauce (optional)

1. if grilling, preheat an outdoor grill for high heat and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees (F) and lightly oil a baking sheet.

2. In a medium bowl, mash black beans until thick and pasty.

3. In a food processor, finely chop bell pepper, onion, and garlic. Stir into mashed beans.

4. In a small bowl, stir together egg, cumin, chili powder (opt) and chili sauce (opt).

5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into 6 patties.

6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

I cooked mine on an electric griddle, at 375 degrees for 10 minutes on each side.

Fettucine Alfredo with Chicken

2008-09-16T16:27:00.003-06:00

I made this tonight....DELICIOUS. It comes from this month's Kraft Food & Family magazine. (It's free, which is always good...and always has a few good recipe nuggets in there).

Note: Their recipe is for 1/2 lb of pasta...but I cooked the whole box of fettucine (1lb), so I doubled the ingredients when I made it tonight.

For 1/2 lb of fettucine (uncooked):

1 lb boneless skinless chicken breasts, cut into strips

1 1/4 cup chicken broth

4 t flour

4 oz cream cheese

3 T parmasean cheese

1/4 t garlic powder

1/4 t pepper

1. Cook pasta as directed

2. cut chicken into chunks and cook in large, nonstick skillet.

3. Remove chicken from skillet.

4. In the same skillet, mix broth and flour, then add cream cheese, parmasean cheese, garlic powder and pepper. Stir constantly until thickened.

5. Stir in chicken.

6. Mix pasta and sauce mixture in large bowl....sprinkle with parmasean cheese.

Another note: I only used 1 chicken breast and it was PLENTY....even with doubling the recipe. I had some chicken already cooked that I just shredded and added at the end.

Yummy.

Granola Bars (A.K.A. glorified rice crispies)

2008-09-09T14:25:00.005-06:00

This is a revealing recipe. It changes all you think you know about granola bars. It will change the way you think when you call someone a "granola". Anyway, with that disclaimer I would also like to add that this is a very dynamic recipe. You can change it however you want and still get decent results.

Part 1: The sticky stuff

1/2 C. Peanut Butter or other nut butter
1/4 C. Karo Syrup
1/4 C. Brown Sugar
4 lg. Marshmallows
1 t. vanilla (add a bit later)

If you grease up all of your cooking stuff before you do this, it makes cleanup much easier. Make sure you at least do the bowl you mix the sticky stuff in though. Without marshmallows and vanilla, nuke it in your microwave 1 minute. While it's melting follow part 2. Mix thoroughly when done add marshmallows and nuke 1 minute more. When done, add vanilla. (Although I forgot this once and nobody noticed.)

Part 2: The Filling stuff.

2 C. Regular Oats*
1 1/2 C. Crispy Rice Cereal
1/4 C. Chocolate Chips

Mix everything together and press into a 9 in. pan. Allow to cool. Cut into bars. As long as you have 3.75 C. of stuff, it really doesn't matter what you put in your granola bars. Other ideas include but are not limited to: rasins, cranberries, other dried fruit, ground flaxseed, flaked rye, cheerios, other cereal. (I used Oats, Golden Puff cereal, flaxseed, cranberries, and chocolate chips in the ones I made for Tori's birthday party.)

Makes about 2-12 bars. :)

*I would recommend using this much oats every time you make it though.