Sourdough Muffins

 As my next experiment in sourdough I made these! I liked them quite well. I need to try them again with another kind of fruit since all we had the day that I was making this batch were craisins. A fresh or frozen berry of some kind would be fabulous!

 Sourdough Muffins

Preheat oven to 375 degrees.  Grease muffin tin or line with muffin papers.  

Combine in a large bowl:
1 cup white all-purpose flour
1 cup of any combination of flour, oatmeal and/or bran
1/2 cup granulated sugar
1/3 cup dry milk powder
1 teaspoon baking soda
1/4 teaspoon powdered cardamom or cinnamon
Optional (1/2 cup blueberries or craisins)
Optional (1/2 cup chopped walnuts)
        


Combine in another bowl until well blended:
1/2 cup warm water
1/2 cup vegetable oil
1 egg
1 cup fresh sourdough starter 


Add the liquid ingredients to the dry ingredients gradually, 
stirring only enough to moisten (Do not over stir.)

My little girl just had to sample the batter!

Spoon evenly into the muffin tins.  Bake 30 to 35 minutes, until
done.  Remove immediately from the tin.


For cranberry muffins, omit the dry milk, use orange juice 
instead of water, increase the sugar to 3/4 cup, and use
1 cup Craisins.

The Princess and the Pea Cake

For my Little Bug's 5th birthday cake we decided to do a Princess and The Pea cake. I got the idea from here. I may assume too much but I think mine might be cuter- but then I am majorly biased because it took me a lllloooonnng time to make; the cake and I developed quite a relationship!

I made marshmallow fondant to sculpt the princess and the blanket. Fondant is fun-I'd never used it before!

There's the side view! I wish that I was better at taking pics.

**Disclaimer-please look past the green spot and the mess up on the top mattress- I don't claim to be a pro. just a novice!

Mexican Bubble Pizza

This is my own take on a recipe that I found in our neighborhood cookbook. We love it so much! I have experimented with different kinds of biscuit batters when I've forgotten to purchase refrigerator biscuits. Normal Corn bread batter will be great when you drop it  in a dumpling fashion on top right before baking.

Mexican Bubble Pizza

2 cans of chili
1 can diced tomatoes
1 tbsp taco seasoning
1 can Pillsbury Grands golden corn biscuits or buttermilk biscuits
2 cups shredded chedddar cheese
Toppings: Lettuce, chopped tomato, salsa, olives, green onion, Sour cream

Method:
Heat oven to 375 degrees. Pour chili and tomatoes into a pot on the stove. Warm the chili mixture, add in the taco seasoning stir untill hot. Cut each biscuit into 8 pieces. Add pieces into the chili mixture- stir gently just folding the mixture. Spoon into an ungreased 9x13 pan. Bake for 18-23 mins or until golden brown. Remove from the oven sprinkle with cheese and replace in the ove for 5-7 mins until the cheese melts. Serve with toppings on top.

Low-Fat Broccoli Cheese Soup with a Twist!

This Soup was a hit at my house! You won't even miss the cream, butter or flour in this gluten free lower fat version of the classic comfort food Broccoli Cheese Soup! I improvised a bit with the ingredients. The sweet pepper in this recipe adds a little more flavor and additional vitamin C.

add pic here...

Low-Fat Broccoli Cheese Soup 

with a Twist

3 cups water
4 Cups Broccoli florets
1/2 cup  onion; chopped
2 tbsp instant chicken bouillon or more to taste
1/8 ts pepper
1/8 ts nutmeg
1 1/2 cups 1% milk or fat free evaporated milk
2 average sized baked potatoes mostly peeled (I just used left overs cold right out of the fridge)
1/2 green pepper roughly diced

Heat 3 cups water in a large pot until boiling. Add broccoli, onion, and bullion. Cover, and cook until tender (about 10 min.) Place into your blender canister: half of the cooked veggies, diced green pepper and the potatoes. Blend vegetables with approximately 1 cup of the broth, until smooth. Pour the contents of the blender back into your soup pot. Add the milk and spices and heat through (don't let it boil again), stirring constantly. Serve with a sprinkle of shredded cheese.  Enjoy!

Adventures in Sourdough!

I used the following recipe for my first attempt at Sourdough bread. I liked it but didn't love it for the following reasons

1 it didn't turn out crunchy crusty enough

2 it made a lot of bread, which actually turned out to be a great thing because I had more to share when our good friends came over and I think they liked it.

3 I am not sure if the recipe can contain yeast  to qualify as an official sour dough bread

4 the next day it was super crumbly

Any readers with suggestions in the above mentioned arena's are more than welcome to leave advice--in fact I beg for it :)

So the search for a perfect Sour Dough Recipe continues...

Sourdough Bread I

3/4 cup milk
2 tbsp butter
2 tbsp sugar
1 tbsp olive oil
2 tsp salt
1 TBSP active dry yeast
1/2 cup warm water
2 cups sourdough starter
5-6 cups bread flour approx.
Cornmeal to sprinkle on pan

Method

In small saucepan, scald milk and butter. Set aside and allow to cool until lukewarm.

In large bowl, add sugar, salt, yeast, and warm water. Pour in warm milk and melted butter. Stir until yeast is dissolved. Mix in starter. Add flour, 1/2 cup at a time, until dough is too thick to be mixed with wooden spoon.

Turn dough out onto floured board and begin to knead for about 10 minutes, adding flour when dough gets sticky.

Put dough in greased bowl and turn over so that dough top is greased. Cover and let rise in warm place for 60 minutes or until double in size.

Punch down dough. Turn onto board and knead for about 3 minutes.

Shape dough into a large round loaf or two small round loaves. Place on greased baking sheet sprinkled with corn meal Cover and let rise for 45 minutes or until double in size.

Preheat oven 400 degrees F. Using a sharp knife, slash an X on the 

bread top. Bake for 40 minutes or until bread sounds hollow when tapped on.

How to prepare a Steakhouse Baked Potato

Try this once and you'll never go back to the boring old tinfoil method!

Steakhouse Baked Potatoes

8 baking potatoes
1 tablespoon EVOO or canola oil
2 teaspoons coarse sea salt

Method:
Scrub your potatoes until completely clean. Preheat the oven to 400 degrees. Use a fork to poke holes in each potato. Brush each potato with oil and roll in coarse salt. Place directly on baking sheet and bake for about 1 hour, or until tender. Serve with a choice of toppings. OOOOH!!

Sugar Cookie Perfection

As a young girl I remember going to the old Morman Handicraft in downtown SLC , where my Grandma worked year round. At christmas she was Mrs. Claus and kids would come in to sit on her lap. She would make the most wonderful sugar cookies to hand out. We all loved to go and visit her a Christmas so we could have a cookie and sit on her lap! Cooking brings such great memories back to me. This recipe turns out such great sugar cookies every time, I use them for every holiday!

Sugar Cookies 

1 cup butter
1 ½ cups sugar
3 eggs
1 tsp vanilla (or almond extract)
1/2 tsp salt
1 3/4 tsp soda
6 cups flour
1 tsp lemon juice
1 cup sour cream (or you can use plain yogurt)

Cream shortening and sugar until fluffy. Add eggs and vanilla and mix again.  Pour in the sour cream and lemon juice until incorporated.  Add dry ingredients and stir. Chill for 1 hour. Roll out and cut into desired shapes. Bake at 350° for 10 min on a cookie sheet lined with parchment.
 

The Year of the Brownie

Cupcakes were huge in 2009, and rightly so because they are just so cute and fit so nicely in your hand! You could even have one for each hand and they do have less calories in them that a real cake don't they???ha ha ha!

Anyway- Yesterday I was watching Studio 5 and they mentioned that they thought that 2010 would be the year of the Brownie. They featured these Morroccan Spiced Brownies that I thought looked interesting,  and also showed a couple of different and exotic brownies, they all sound so delicious. There are so many different way's you can change up a basic brownie to make it original. I thought I'd keep it semi-simple but different than the usual-- so here you go.

Raspberry Rocky Road Brownies 

1 box Brownie mix (or other favorite brownie recipe)
2-3 cups fresh or frozen raspberries, divided in half
1 cup roasted salted almonds or pecans.
2 1/2 cups mini marshmallows
1/3 cup chocolate topping

Method:
Prepare brownie batter as directed. Fold in 1 cup raspberries, and ½ cup almonds.
Bake in a 9x9 pan at 350 degrees for 25-30 minutes, or until inserted toothpick comes out slightly moist. Evenly sprinkle marshmallows and nuts over the brownies. Place under the broiler for 1-2 minutes or until the marshmallows turn slightly golden brown. Allow to cool to room temperature before cutting, and then top with remaining raspberries and chocolate topping.
Makes about 12 individual brownies.
**Try cutting them out with a heart shaped cookie cutter and voi-la a sweet-heart treat for your special Sweetheart!

Brownie Tips

1. Always hand stir brownies
(This helps to prevent over-mixing, and reduces air in the batter which will result in a cake-like brownie. We want fudgey chewy, not cakey.)
2. Don't over-beat the batter
(Activates the gluten in the wheat, which results in a tough brownie. We want melt-in- your-mouth texture, not tough!)
3. Don't over-bake
(Dries the brownie out - better to under-bake and let them set up. Brownies are done once an inserted toothpick comes out slightly moist.)
4. Cool completely before cutting
(They will stick to the pan or to the knife, but if you want a warm gooey brownie, go for it but you may benefit from the use of a spoon :)

Chicken Cordon Bleu Casserole

If you love love love the flavors of Chicken Cordon Bleu but hate the hassle of making the real thing this one is for you. I came across this recipe and made it for dinner the other night but improved it as I went along. I like this recipe for a couple of reasons Firstly because there are lots of opportunities to decrease the fat involved and Secondly it's a piece of cake to make! Enjoy!

Chicken Cordon Bleu Casserole

1 1/2 Cups ham, cubed
1 1/2 Cups cooked chicken, cubed (Approximately 2 breasts)
3/4 lb Shredded swiss cheese
1 small bunch green onion, sliced
4 Tbsp butter or margarine
5 Tbsp flour
1 cup half & half (or sub with milk)
2 cup milk
1 Tbsp dijon mustard
salt & pepper to taste
3 cups crushed cornflakes
4 Tbsp butter

 Put the chicken, ham, half the cheese, & onion in a bowl. Set aside. In a pan melt 4 T of butter. Add the flour to make a roux. Pour in the half & half and milk and mix until smooth and thick. Add more flour if needed. Salt & pepper to taste. Stir in mustard. Pour sauce over the chicken mixture. Mix well and pour into 9x13 baking dish. Melt 4 T of butter and mix with cornflakes and the rest of the grated cheese. Toss over the chicken mixture. Bake for 25 minutes at 375°. Eat with rice, we like the brown variety at my house!

Veggie Pizza

Veggie Pizza

2 8oz pkgs cream cheese
1/2 cup mayonnaise
1 packet dry ranch salad dressing mix
2 tubes Pillsbury crescent rolls
Assorted Raw vegetables:
Broccoli, carrots, celery, green onion, olives, tomatoes, cauliflower, peppers and what ever else sounds tasty to you.

Method
Soften cream cheese. Stir in mayonnaise and dressing mix. Allow to sit. Grease a large cookie sheet and smash rolls to the bottom to make a crust.
Bake a crust according to package directions. Let it cool. Spread cream cheese/ranch mixture on crust and then top with your favorite vegetables. It tastes better when the veggies are chopped small, almost minced. Chill until you serve it.

2010 My Sourdough Goal

Anyone who has worked with sourdough knows that it isn't an exact science. Just google "sourdough" and start reading- there are volumes of information! I am still rather new to this and just trying to figure my starter out. I have in possession this great, sourdough start that is older than me, from my Uncle in Cali. I've had it for a year now and have kind of played around with it for a whole year but haven't made any growth in my sourdough skills :) I've tried to make a couple of things the most memorable were the rotten tasting pancakes and my brick hard bread! One of my new year resolutions is that this is the year that I will figure out the best sourdough bread recipe and conquer it! So expect to see quite a few sourdough recipes over the coming year! This won't be easy since I recently burnt out the motor in my Kitchenaide mixer (it was only 6 years old?)--I am now saving up for a Bosch. I'm finally getting serious about sourdough! Wish me LUCK because I'll need it!~

Sourdough Pancakes with Sour Cream and Blueberry topping

Sourdough Pancakes  

with Sour Cream and Blueberry topping

Night before: remove starter from the refrigerator and either get it to room temperature or use warm water. Empty all of the starter into a large clean bowl and add: 1 - cup water, 1 1/2 - cup flour and 1 - teaspoon sugar. Mix well, cover with several folds of damp paper towel or a dish towel, to keep crust from forming, and leave overnight at room temperature. 

Next morning: take out 1 - cup of the replenished starter and put back in a well scalded container for refrigeration for use next time. To the rest of the starter add: 3+/- tablespoons sugar, 1/2 - teaspoon salt, 1/4- cup vegetable oil, 2 - eggs well beaten. IF the batter is too runny at this point add around 1/4 cup flour at a time and mix well. Check that it's mixed thoroughly then add 1/1/2 - teaspoon baking soda. Beat thoroughly with the beater to make sure all the soda is well blended.  let it sit for 3-5 mins before you cook them.

Serving Instructions:  As each cake comes off of the griddle, add a spoon size glob of sour cream rather than butter... on top of the very top cake in the stack spoon on blueberries and juice then sprinkle on some powdered sugar. Will serve 2 - 4 hungry folks. Enjoy em while their hot, Mmmm. good! 

Whole Wheat Blender Pancakes

Fast and almost easier than Bisquick but definitely healthier!

Whole Wheat Blender Pancakes

Combine in blender the following ingredients and mix on high speed 2 for 3 minutes:
1 C. wheat kernels (or a mix of wheat, oats, kamut, spelt, etc.)
1 C. milk

Add and mix for 2 more minutes:
1/2 c. milk

Add:
2 eggs
1 tsp. salt
1/3 c. oil or unsweetened applesauce
1 Tbsp. honey

Blend well. Just before cooking add:
1 Tbsp. Rumford Baking Powder (Rumford’s is double acting and will make them fairly fluffy)

Blend in gently. Pour batter onto hot griddle or waffle iron.

Variations: add in at the same time you add the egg. Half a ripe banana, handful of berries, etc. The options are endless.

Pumpkin Bundt Cake

Pumpkin Bundt Cake

1 box spice cake mix
1 small package instant butterscotch pudding
2 tsp pumpkin pie spice
4 eggs
¼ cup water
¼ cup oil
1 cup canned pumpkin

Combine all ingredients and mix for 2 to 3 minutes. Put in a greased and floured bundt pan. Bake at 350 degrees for 50-55 minutes or until a toothpick tests done.

I made a glaze with some melted butter, powdered sugar and milk. Drizzled it over the top and roughly chopped the pecans --ALL because the cake stuck to the bundt pan and I had to disguise it somehow- I think that I did a pretty good job! The cake can stand alone it doesn't need the icing/glaze because it tastes so good!

Toffee Fruit Dip

Why oh WHY do things that taste so good very often start with a whole package of cream cheese???

Toffee Fruit Dip 

8 oz pkg Cream Cheese, softened
½ cup Brown Sugar
1 tsp Vanilla
½ pkg toffee bits
Mix together with hand mixer. Serve with choice of fruit.  We like apples mostly!

Pineapple Cheese Ball

Here is another idea for NYE yummy-ness because as soon as that clock strikes midnight I'll be a completely reformed woman as far as my eating goes.  Just think of this as another way to savor those last few moments of naughty behavior...

Pineapple Cheese Ball

2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1/4 cup finely chopped green bell pepper, or mixture of green and red bell pepper
3 tablespoons finely chopped green onion
2 teaspoons seasoned salt, or to taste
2 cups chopped pecans, divided
Preparation:

Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans. Chill in refrigerator until firm then shape into a ball. Just before serving roll pineapple cheese ball in remaining cup of pecans. Serve pineapple cheese ball with assorted crackers. Pineapple cheese ball makes about 3 cups of cheese spread.

Cranberry Salsa

So, I'd venture to guess that about now you've thought at least once "What should I make to take to the New Years Party?"  I have the solution!! Well I recently tried this wonderful salsa when my friend and fellow good food lover (Kim) made this at  a craft night. IT's just perfect for ringing in the New Year: Fresh, Yummy and most importantly Different from the usual!


Cranberry Salsa

 1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup white sugar or splenda to taste
1 pinch salt

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature, over cream cheese or neufatchel cheese (to save some fat) with whole grain crackers or hearty tortilla chips.

Gingerbread Men Cookies

My first time making gingerbread cookies: Beginners Luck? I sure hope not because these worked out wonderfully! Gingerbread Men Cookies 2 cups wheat flour 1 cup white flour 2 teaspoons Ginger, Ground 1 teaspoon Cinnamon, Ground 1 teaspoon baking soda 1/4 teaspoon Nutmeg, Ground 1/4 teaspoon salt 3/4 cup butter, softened 3/4 cup firmly packed brown sugar 1/3 cup molasses 1 egg Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.  Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add molasses and egg; beat well.  Look at my cool green egg! Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes Place 1 inch apart on ungreased parchment lined baking sheets. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container.

Grandma Smout's Green Beans

I don't have a single holiday meal memory from my childhood that doesn't involve this delicious bean dish. The smell of them cooking in the oven brings back all sorts of memories. They are so easy to make too!

Grandma Smout's Green Beans

4-5 Cups of green Beans Canned Frozen or fresh
1 Green or Red bell pepper sliced into circles 
1 tomatoes sliced into rounds
1/2 sweet yellow onion sliced into circles
1 Tbsp Yellow mustard
1-2 Tbsp horseradish depending on your taste
1/2 cup Butter
Salt and pepper
Method:
In a casserole dish layer the green beans first. Layer the onion then the peppers followed by the tomato's. Salt and pepper everything. 

In a microwave safe bowl melt the butter and then stir the horseradish and the yellow mustard.  Stir it well and then drizzle the butter mixture over the contents of the casserole dish. Bake covered with tinfoil at 375 degrees until the peppers are done (about 20 mins.) Uncover and bake an additional 7-10 minutes to let the tomatoes get some color. 

Cinnamon Honey Butter

Cinnamon Honey Butter

1/2 cup butter, softened
1/2 teaspoon vanilla
1/3 cup honey
1/4 tsp Cinnamon

Method:
Whip softened butter until light and fluffy. Add vanilla, cinnamon and honey gradually. Whip for 10-15 minutes. Makes 1 cup.

Lion House Rolls

This recipe is the only recipe that I've found that the rolls work out every single time! They always taste and look wonderful. The recipe is also very versatile-- I use this dough when I make cinnamon rolls and orange rolls as well.

Lion House Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour

Method:
In large bowl or electric mixer, combine warm water and powdered milk. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.
Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
Add ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour). If the dough is still sticky  add the remaining 1/2 cup of flour.
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. Soft dough will produce a lighter roll.

It is not necessary to use the entire amount of flour called for in this recipe—add only enough flour to make dough manageable.

 ** I often make these rolls and after they are shaped instead of letting them rise and baking them-I freeze them on a cookie sheet first and transfer them to a zip bag to use them later. When I am ready to use them I just pull them out of the freezer and place them on a baking sheet and then allow them to defrost and rise. I brush them with butter and then bake them. It takes a little longer to rise but it's totally worth the wait!

What are your Thanksgiving Plans?

Well I just want to document what I am bringing to thanksgiving dinner for both sides of my family also I will post the recipes for all of the dishes throughout the next couple of day's so watch for them......

Wall- We (by we I mean my Mother-in-law and sisters in-law) are doing the whole shebang for both sides of my husband's family all at once, and I am excited to get to help.

Mashed Potatoes for 20 No One makes them quite like the Pioneer Woman.
Dinner Rolls and Honey Butter
Mini Cornucopia place-settings for 100
Apple Pie
Ginger cookies for the little kids to decorate.

My Parents and family are planning to spend the day skiing as usual, without me darn it! But they will be home in the afternoon and we will have dinner that evening. I am bringing--

Grandma Smout's Green Beans (nothing like Campbell's version)
Apple Pie
Cranberry Sauce

Bliggity Bloggity Boo!

So this week I have Disney on the brain due to the fact that the Disney Princesses on Ice were in town --So I owe the title of this post entirely to that Mogul Mouse we all love!

On a totally cool but completely unrelated note....
My close friend/BFF Desiree wrote a Cookbook as a joint venture with The Green Smoothie Girl. The recipes are not only sooo yummy they healthy to boot. Check out the teaser on GSG's blog.

What?
You are not familiar with The Green Smoothie Girl- well then I recommend that you get to know her because Robyn Openshaw is one with it woman when it comes to eating healthy, growing healthy gardens and children. I am able to sneak all sorts of things into my girls diets in one simple smoothie. Thanks A MILLION Green Smoothie Girl!

Stuffed Green Peppers

This dish happens to be my husband's favorite. Wait now that I think about it he tells me that about everything I make! How Lucky am I :) ?

Stuffed Green Peppers 

½ cup brown rice, cooked
6 medium sized green peppers
2 1/2 cups spaghetti sauce
1 lb. lean ground beef
½ cup water
¼ cup chopped onion
½ tsp salt
4 oz. cheese, grated

Method:
-Cut off top of green peppers and clean out. For softer peppers, precook in boiling water for five minutes. For crunchier peppers, skip the precooking.
-In a skillet, cook ground beef and onion until meat is no longer pink; season with salt and pepper. Drain.
-Add spaghetti sauce and cooked rice to the meat mixture. Remove from heat.
-Stir in cheese and stuff the green peppers.
-Stand upright in a 10”x6½” baking pan.  Sprinkle with additional cheese if desired.
-Bake uncovered at 350° for 30-40 minutes. This dish freezes quite well.

Apple Orange Cranberry Sauce

Apple Orange Cranberry Sauce

1/2 orange
1 tart apple
3 cups fresh or frozen cranberries
1 1/4 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

Directions:
Squeeze the juice from the orange and set the juice aside. Zest the bright orange just off of the Orange. Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange zest, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes. Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Makes 3 1/2 to 4 cups.

Taco Soup

We made this for dinner tonight and it's going to be in my dinner rotation for winter. My hunk claims it's addictive and the girls just gobbled it right up!

YUM-O!!!

Taco Soup

1 lb hamburger

1 yellow onion diced

1 can black beans, drained and rinsed

1 can Pinto beans, drained and rinsed

1 1/2 cups frozen corn

1 can dice green chili's

3 Tbsp taco seasoning

3 pints of crushed tomatoes

Method

In a large pot brown the hamburger with the chopped onion. Drain off any excess fat. Add the taco seasoning. Add black and Pinto Beans, Corn, green chilies and tomatoes. Stir and simmer for 15-20 minutes or until hot and bubbly.

Serve with shredded cheese, sour cream and Frito's chips.

Halloween Pumpkin Chocolate Chip cookies for a Crowd

This Recipe makes many many cookies but they are so good that I didn't mind having plenty to share. But it is easily halved. They are just like the ones you can buy at the store but Madison reassured me that they are even better!

Halloween Pumpkin Chocolate Chip Cookies

for a Crowd

1 1/2 cups butter

3 cups granulated sugar

1 29oz can of pure pumpkin

6 Eggs

6 cups flour

3 tsp baking powder

3 tsp baking soda

3 tsp cinnamon

3 tsp vanilla

3/4 tsp salt

1 and 1/2 bag milk chocolate chips

Method:

-Cream butter and sugar together in

stand mixer.

-Add eggs, pumpkin and vanilla, mix well.

-Add all dry ingredients and mix well,

remember to scrape the bowl as it will

be very full at this point.

-Chocolate chips will need to be stirred

in by hand to make sure that they are evenly

distributed through the dough.

-Bake on a cookie sheet lined with parchment

at 365 degrees for 10-12 minutes. You'll know

that they are done when they look like the top of a

cupcake and they don't dent when lightly touched.

Don't over-bake!

Perfect Clam Chowder- Market Street style

Perfect soup for this time of year! I can't believe that I used to hate clam chowder!

Clam Chowder-Market Street
(Serves 12)
Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, thoroughly washed and diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.

Butternut Squash Bisque

Butternut Squash Bisque

1 tbsp Canola oil

1 tbsp Butter

1/2 cup Diced onion

1 cup sliced carrots

4-5 cups butternut squash

4 cups Chicken Broth or Vegetable stock

2 Cloves of Garlic minced

1/8 tsp Cayenne Pepper

Salt and ground black pepper to taste

Ground Nutmeg to taste

Optional: 3/4 cup of cream

Method:

Wash the outside of your butternut squash and poke holes with a knife into the flesh all over. Place the whole squash into a baking dish. Fill the bottom of the dish with an inch of water, and cover it with tinfoil. Bake at 350 degrees for 40-65 minutes until the skin starts to sag. When it done allow it to just sit and cool so that it's easier to handle.

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender. Add the minced garlic for the last couple of minutes.

Mix the carrots into the pot. Pour in vegetable stock, and season with salt, pepper, cayenne and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.

Cut the squash in half and remove the seeds. Scoop the flesh away from the skin and then add the flesh to the pot.

In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Citrus Tequila Chicken (Non-alcoholic of course! : )

Oh the weather outside is (almost) frightful but the BBQ is so delightful,

and since we've not put ours away (yet)

let us play

let us play

let us play!

If this is the last thing you use your BBQ for this year before it's put away for winter,

you'll be sorry.

SO make sure you keep it out for a while because you'll want to make this recipe at the very least

a couple of times or more - yes it is THAT GOOD!

Thanks for this recipe goes to Christel who made it a long time ago

when we were over for dinner. It has become another favorite!

Tequila Chicken (Non-alcoholic of course! :)

1/2 cup White grape juice

1 cup freshly squeezed lime juice (5-6 limes)

1/2 cup freshly squeezed orange juice (2 oranges)

1 tbsp chili powder

1 jalapeno pepper chopped and seeded

3 cloves garlic, peeled

2 tsp kosher salt

1 tsp freshly ground pepper

6 boneless skinless chicken breasts

Method:

In your blender canister Combine white grape juice, lime juice, orange juice,

chili powder, jalapeno, garlic, salt and pepper. Blend just until the jalapeno

and garlic look nicely chopped.

Place chicken in one layer in a container and pour the marinade over the

chicken to coat it. Let the chicken marinate in the fridge over night.

Heat the grill and brush the rack with olive oil to prevent sticking.

Remove the chicken breasts from the marinade and sprinkle with salt and

pepper and grill them on one side for 5 minutes until nicely browned . Turn

the chicken and and cook for another 10 minutes or until cooked through.

Remove from the grill to a plate and let them rest for 5 minutes .

Serve hot or at room temp- I even like it cold.

Home made Spanish rice is a great side dish accompaniment.

Ziti Con Pollo

My friend likely doesn't even remember this but I owe all my thanks for this recipe to her - so thanks Shannon! I've made this over and over and changed things to suit my liking! We just can't get enough of this recipe- next time I make it I'll add some pictures...

Ziti Con Pollo

4 Boneless Skinless chicken breasts uncooked but sliced

1 Med Yellow Bell Pepper Sliced into strips

1 Med Red Bell Pepper Sliced into strips

1/2 Med Green Bell Pepper Sliced into strips

3 Green Onions Sliced

1 1/2 Cups sliced fresh mushrooms

1 tbsp sage

2 1/2 tsp Basil

3 Cloves garlic minced

1 tsp Salt

1 lb Ziti noodles

EVOO (Olive Oil)

Optional add In's- cooked bacon, diced fresh tomatoes, cooked Italian sausage.

Method:

Cook the pasta according to the package directions drain and rinse in cold water and set aside.

While the noodles are cooking, coat a large skillet with olive oil (approx. 3-5 tbsp.)

Add chicken. Cook on medium-high heat until chicken is no longer pink. Add the peppers, mushrooms and Garlic continue cooking until tender.

When the vegetables are halfway done add the noodles , Sage, Basil, Salt, any of the optional add In's and enough Olive oil to coat about 2-3 tbsp.

Cook for 7-9 more minutes to heat the noodles and enjoy

Ganache and Ganache Frosting

Ganache

3 tablespoons corn syrup

6 ounces heavy cream

12 ounces chocolate, chopped into very small pieces

1/2 teaspoon vanilla extract

In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

Ganache Frosting

16 ounces chocolate, chopped fine (bittersweet chunks to milk chocolate chips you pick! I prefer milk choc.)

16 ounces (2 cups) heavy cream

Place the chopped chocolate into a glass bowl. In another bowl heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Stir until chocolate mixture is smooth. Use as is for glazing. If you want to make a fluffy/lighter frosting, allow it to cool completely. Place the ganache mixture in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

Zucchini Carrot Muffins

Another yummy way to use of some of that plentiful produce from your garden!

Zucchini Carrot Muffins

3 eggs

1/2 cup oil

½ cup unsweetened applesauce

2 cups sugar

2 teaspoons vanilla

2 cups coarsely grated zucchini

1 ½ cup grated carrots

1 can (8oz) crushed pineapple, partially drained

3 cups whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

3/4 teaspoon nutmeg

Opt- 1 cup chopped walnuts and or 1 cup raisins

Preheat oven to 350°F.

In a bowl, beat eggs. Add oil, applesauce, sugar, and vanilla; Fold in the zucchini, carrots and pineapple.

In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition (do not over stir or the muffins will be tough). Add the optional walnuts and raisins, blend gently.

Bake for 19-20 mins or until a wooden pick inserted in to the center comes out clean. Turn out onto wire racks to cool thoroughly.

Chocolate Zucchini Cake

I have a feeling that this year I'm going to be needing all the good Zucchini recipes that I can get my hands on!! This is just one such recipe and it is an absolute winner for sure. My girls would like to replace dinner with this cake tonight, I guess that's what you get for baking in the afternoon instead of after dinner!!

Chocolate Zucchini Cake PERFECTION!

2 cups all-purpose flour

2 cups white sugar

1 scant cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

4 eggs

3/4 cups vegetable oil

3/4 cups unsweetened applesauce

3 cups grated zucchini

Optional: 3/4 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.

In a medium bowl, stir together the flour, baking soda, baking powder, salt and cinnamon.

IN your mixer add the eggs and oil, applesauce, sugar and Cocoa mix well. Combine flour mixture and cocoa mixture, stir until combined- but don't over mix. Fold in the zucchini and optional nuts until they are evenly distributed. Pour into the prepared pan.

Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean.

Frost with your favorite frosting chocolate or vanilla butter cream both work nicely but if you are in the mood for something really rich go for the cream cheese- You won't be sorry:)

Strawberry Danish Dessert aka Ryan's Birthday Cake

My hunk of a husband asks for this cake every year when his birthday rolls around so of course I make it! -- but each year I seem to be making more and more for everyone who comes to his birthday which just happens to coincide with our city's celebration and fireworks . This year I tripled it and baked the cake in two Jelly roll pans! That was a lot of cake!

Strawberry Danish Dessert

aka

Ryan's Birthday Cake

1 white cake mix (plus ingredients to make cake)

1-2 pints strawberries, sliced

Strawberry Danish Dessert

1 1/2 cups cool whip

8 oz. cream cheese

2 cups powdered sugar

1 tsp vanilla

Make cake mix according to pkg. directions. Bake in 9 x 13. Cool completely. Make Danish dessert according to pkg. directions. Let it cool. Mix Cream Cheese and Powdered sugar until smooth, then fold in the cool whip. Mix cream cheese mixture until smooth, then spread on cooled cake. Add strawberries to Danish Dessert and spread on top. Keep refrigerated until ready to serve.

Brazilian Lemonade

I was first introduced to this drink by friend Kim and have been hooked completely ever since I tasted the amazing goodness that is Brazilian Lemonade! Hope you like it too!

Brazilian Lemonade

2 Lemons or Limes (maybe the next time I make this I'll try grapefruit or Pineapple Mmm)

1/2 cup of sugar

3 Tbsp sweetened condensed milk

3 cups water

Ice

Slice off the ends of the lemons/limes, then cut into wedges (do not peel.) Put lemon and the other ingredients in a blender and blend until liquefied. Strain through a wire mesh strainer to get rid of pieces of rind and seeds, and serve over ice. You may want to double this since we always seem to run out too quickly!

Saah-weet Sweet Potato Fries

As of late we at the Wall house have fallen in love with a new vegetable (the Sweet Potato) this is just another version of oven fries. YUM YUM!

Saah-weet Sweet Potato Fries

4 tablespoons olive oil

1 teaspoon paprika

1 teaspoon ground cinnamon

2 sweet potatoes, peeled and cut lengthwise into 1/2-inch wide strips

1/2 teaspoon salt

2 tablespoons brown sugar

Preheat oven to 425 degrees F. In a large bowl, mix together olive oil, paprika and cinnamon. Toss the potato strips into mixture, to coat well, and spread onto a large baking sheet in a single layer. Sprinkle with salt and brown sugar. Bake for 35 minutes, turning every 10 minutes until crisp on the outside and cooked through.

Frozen Lemonade Pie

Maybe I'm strange but I like this more than cheesecake!

Frozen Lemonade Pie

For the Crust:

2 cups graham cracker crumbs

1/4 cup sugar

7 tablespoons unsalted butter, melted

OR do as I do and purchase the pre-made graham cracker crust at your grocery store!

For the Filling:

2 cups heavy cream

1 14-ounce can sweetened condensed milk, chilled

1 6-ounce can frozen lemonade concentrate (do not thaw)

For the Topping:

2 cups mixed frozen or fresh berries (Raspberries, Blackberries, Blueberries)

2 tablespoons sugar

1 tablespoon fresh lemon juice

Crust: Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

Sun-dried Tomato Pasta Salad

This salad is the one I chose to make for the 4th of July weekend and my nephew's baby blessing. It turned out great!

Sun-dried Tomato Pasta Salad

Dressing

1 7-oz jar sundried tomatoes, drained

4 cloves fresh garlic

3 tablespoons red wine vinegar

1 cup extra virgin olive oil

salt

pepper

Salad

1 lb radiatore pasta

1 jar Kalamata or regular olives chopped

1 pint ripe cherry tomatoes, halved

4-5 green onions thinly sliced

Several (10 to 15) basil leaves, chopped or julienne

1 1/2 cups freshly grated Parmesan cheese

Opt garnish with fresh chives snipped

Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Blend while drizzling in olive oil; continue blending until mixed together.

Cook pasta according to package directions, drain, and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta, add olives and onions, and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan cheese and optional chives.

Sweet Chex Snack Mix

I Love this stuff when I make it (which is rarely) I eat so much that I get cankers, it's just so good that I can't resist!

Sweet Chex Snack Mix

4 cups Corn Chex

4 cups Rice Chex

4 cups Golden Grahams

1 1/2 cups sweetened shredded Coconut

1 1/2 cups Pecans

Mix in a big bowl.

For the syrup in a saucepan combine

1 1/2 cups sugar

1 1/2 cups Karo syrup

1 1/2 cups butter

boil for 3 minutes

add 1 tsp vanilla

Mix syrup with Chex mixture and spread onto a greased cookie sheet to cool.

*Have fun trying to resist this one! Your Welcome!!*

Easy Creamy Enchilada Soup

My Sister in Law Cary gave me this recipe from her Brighton Girls Camp recipe book, and we all love it a lot. Thanks Cary!

Easy Creamy Enchilada Soup

1 4oz green chili's

1 can Evaporated milk

1 can cream of chicken soup

4 Pre-cooked Chicken breasts diced

Mix everything in a sauce pan and bring to a boil. Serve with Sour Cream, Cheese, and Chips.

Creamy Slow Cooker Chicken with Mushrooms

Creamy Slow Cooker Chicken with Mushrooms

4-6 Chicken breast Halves

1 Can Cream of Mushroom Soup

2 Cans 4 oz Mushrooms

1 Cup Milk

8 oz Cream Cheese

1 Packet Italian salad dressing seasoning

Sun Dried Tomatoes diced

Layer all ingredients in order in the crock pot.

Cover and cook on Low for 6 Hours.

Serve over egg noodles or brown rice.

Chicken Chili

I love this Chili! This is hands down the best I've ever tried. I've changed the recipe a little to suit my tastes but we originally acquired it from a co-worker of Ryan's- Thanks Tanya!

Chicken Chili

1Tbsp Cooking Oil

1 Medium Onion diced

2 Cloves Garlic, Minced

1 Tsp Cumin

6 Medium Chicken breasts diced

Saute Onion and Garlic and put all the above ingredients into a slow cooker.

Combine with

3 15oz northern white beans with juice

1 1/2 Cups frozen corn

1 15 oz Pinto beans

1 1/2 cup water

2 4-oz green chilies, partially drained

2 Tbsp chicken bullion or chicken base

5 Dashes of Tabasco

1/2 Lime use the juice and zest

Cook in slow cooker on high for 4 hours or Low for 6 hours.

Serve with Sour cream Monterrey Jack cheese, Tortilla chips and Jalapenos.

Super Easy Salmon

I tried this recipe out the other night and it was met with rave reviews from my hunk! I really enjoyed it too! As an added bonus it cooks up really fast!!

Super Easy Salmon

4 salmon fillets skin removed and completely thawed

1/4 cup mayo (I like the olive oil kind)

2 Tbsp grated Parmesan cheese

a scant 1/8 tsp cayenne pepper

1 fresh Lemon halved

1/4 cup slivered almonds or 10 Ritz crackers work in a pinch

Preheat the oven to 400. Mix Mayo, cheese, juice from 1/2 the lemon, and cayenne pepper. Place the salmon in a shallow glass baking dish, drizzle with the juice of other half lemon. Dollop cheese mixture onto the top of each fillet. Sprinkle with almonds. Bake for 15 minutes or until Salmon flakes easily with a fork.

Mandarin Macadamia Nut Pudding Bars

I love these right now!

Mandarin Macadamia Nut Pudding Bars

Crust:

1/2 cup powdered sugar

2/3 cup chopped macadamia nuts

1 1/2 cups flour

1/4 tsp salt

3/4 cup cold butter

1/4 tsp almond extract

Filling:

2 (11 oz) cans mandarin oranges in light syrup, don't drain.

1/4 cup sugar

24 oz sour cream

2 (3.4 oz) boxes of coconut cream instant pudding

1 (8 oz) container of whipped cream

Crust directions:

In the food processor, pulse dry ingredients until well blended.

Cut butter into small pieces and add to the processor along with the almond extract.

Blend all together until a sandy consistency is reached. Press into bottom or 9X13" pan.

Bake at 350 for 15-19 minutes or until crust is LIGHTLY browned. Remove from oven and cool.

Filling Directions:

Drain mandarin oranges and reserve the liquid.

Combine 1/2 cup of syrup with sugar, sour cream, and both pudding mixes.

Fold oranges into pudding mixture and spoon over the cooled crust.

Top with whipped topping.

Chill for at least 2 hours.

Grandma Bagley's Ginger Cookies

While I was little my Sweet Grandma would often send a big plate of these home with my Dad from work,

I didn't love them then but since my tastes have matured I have grown to Love them!

Grandma Bagley's Ginger Cookies

2 Cups White sugar

1 1/2 cups butter flavored Crisco

2 tsp cinnamon

2 tsp Ginger

2 tsp cloves

1/2 tsp salt

Mix together and then add

2 Eggs

Mix and add

1/2 Cup molasses

Mix and add

4 tsp baking soda

3 3/4 cups flour

Roll into tbsp sized balls and roll in sugar and place on a cookie sheet.

Bake at 350 for 7-9 minutes.

Hummus and toasted Pita

This is currently my favorite lunch.. I could eat it every day--well almost.

Hummus and Toasted Pita

1 can garbanzo beans

1 lime - juiced

2 Tbsp extra virgin olive oil

2 cloves garlic

2 tbs minced onion

garlic powder and salt/pepper to taste

pita pockets cut into wedges

Directions

Drain the garbanzo beans and reserve the liquid.

Put all the ingredients in the food processor except for the pita pockets.

You may add lime zest if you like and add the garbanzo bean juice as needed to bring the hummus to a nice dipping consistency.

The Pita pockets need to be toasted under the broiler for just a short time- so watch them.

Tear a piece off the pita bread and dip into the hummus

I like to have something with mine so the following is what I make it's a simplified pico...

Tomato-Onion Salad Recipe

2 Tbsp extra virgin olive oil

1 1/2 tablespoons cider vinegar

4 large tomatoes, diced

1 medium-size sweet onion, diced

2 Tbsp chopped fresh cilantro

1/2 teaspoon salt

1/4 teaspoon pepper

Put together the first 5 ingredients in a large bowl. Toss with seasonings-- Enjoy!

Best Ever Banana Cake With Cream Cheese Frosting Recipe

I've been looking for this for a long time so without further adieu' --TA DA!!!

Best Ever Banana Cake With Cream Cheese Frosting Recipe 

1 1/2 cups bananas, mashed, ripe 

2 teaspoons lemon juice 

3 cups flour 

1 1/2 teaspoons baking soda 

1/4 teaspoon salt 

3/4 cup butter, softened 

2 1/8 cups sugar 

3 large eggs 

2 teaspoons vanilla 

1 1/2 cups buttermilk or sour milk

Frosting

1/2 cup butter, softened 

1 (8 ounce) package cream cheese, softened 

1 teaspoon vanilla 

3 1/2 cups powdered sugar 

Garnish w/chopped pecans or walnuts 

Preheat oven to 275°. 

Grease and flour a 9 x 13 pan. or two 9"rounds

In a small bowl, mix mashed banana with the lemon juice; set aside. 

In a medium bowl, mix flour, baking soda and salt; set aside. 

In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. 

Beat in eggs, one at a time, then stir in 2 tsp vanilla. 

Beat in the flour mixture alternately with the buttermilk. 

Stir in banana mixture. 

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. 

Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. 

For the frosting, cream the butter and cream cheese until smooth. 

Beat in 1 teaspoon vanilla. 

Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth. 

Spread on the cooled cake. Sprinkle with chopped nuts, if desired. 

BBQ Chicken Salad with Cilantro Ranch Dressing

If you've never been to Paradise Bakery then I suggest you go. Not only do they have the best cookies but their food is wonderful this is my cheap*er* imitation of their salad. I become quite attached! This salad ranks right up there on my top ten favorite salad lists with the Nuts about Berries salad at Zupa's (Which should be another post some other day --I just need to figure out their maple dressing.) HA what do you expect I like to make lists*! I hope you enjoy this one as much as I do!

BBQ Chicken Salad with Cilantro Ranch Dressing

Thinly sliced Green Leaf Lettuce

1 Cup frozen corn (canned works too"we" just don't like it)

1 Can rinsed black beans

3-4 Roma tomatoes, diced

3 cooked grilled chicken breast

1/2 Cup favorite BBQ Sauce

2/3 Cup shredded mozzarella cheese

1 Cup prepared ranch dressing

1 bunch fresh chopped cilantro leaves

Place lettuce on plate or in salad bowl . Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Add over salad and sprinkle with the mozzarella cheese.

Place ranch dressing and cilantro leaves into blender, combine well. Drizzle over salad and serve. this can be served on individual plates or or as a big group salad.

* NOTE: I like to double the dressing and keep some around for other salads later.

My Favorite Broccoli

This is so easy healthy and tasty that I bet you'll love it!

Broiled Broccoli
1-2 heads of broccoli washed and cut into small pieces
EVOO (extra virgin olive oil)
Lemon
Salt and pepper

Spread the prepared broccoli onto a cookie sheet in a single layer.
Drizzle with the EVOO and lemon juice sparingly. Season with salt and pepper. Toss and redistribute the broccoli in a single layer on the pan. Turn your oven onto broil and place the broccoli in the oven on the top rack for 5 minutes. Stir the broccoli around a bit. Repeat the five min under the broiler 2 more times until the broccoli is tender crisp - stirring it around between each five min broiler session. Enjoy! I could seriously eat this like popcorn!

Turtle Cheesecake

Turtle Cheesecake

Crust:

1 1/2 Cups Oreo cookie crumbs

1/4 Cup melted butter

Mix together and press into a 9" spring form pan and put into freezer.

Filling:

24 oz. softened cream cheese

1 1/4 cup sugar

1 tsp. vanilla

4 eggs

1/4 cup crushed pineapple. Drain then squeeze out remaining juice.

Mix cream cheese, sugar and vanilla together until smooth, add eggs one at a time, mixing in each one before adding the next. Beat at medium speed for 5 min then add pineapple and mix well.Pour into the crust and sprinkle top with chocolate chips and pecans, about 2/3 cups of each. Bake in a 350 degree oven for about 50 minutes until the center is set and a toothpick comes out clean. Allow to cool to room temperature then refrigerate for several hours. Leave it in the pan until ready to serve. Makes about 12 moderate sized servings.

Easy Slow Cooker Chili

Easy Slow Cooker Chili

1 pound ground beef
1 yellow onion, chopped
2 green pepper, chopped
5 cans beans any combo of the following (Pinto, Great Northern, Kidney, Black)
1 very large can tomatoes, whole, peeled
1 packet of taco seasoning
1/4 teaspoon chili powder
Serve with tortilla chips, shredded cheese, and sour cream.

In a large skillet over medium high heat, saute the ground beef onions and Peppers about 10 minutes, until browned. Pour tomatoes into slow cooker and use a potato masher to mash them a little, just to break them up a bit. Transfer meat mixture to slow cooker. Add the beans and tomatoes to the slow cooker. Add seasonings. Cook on high setting for about 4 hours. Give it all a little stir and serve-- Yum! Yum!

Orange Rolls

All I can say is when I made these I meant to take a picture of them but by the time I remembered my camera they were all gone! They are really that yummy!! If you want to go all out which I did that particular morning then substitute the Rhodes roll dough with home made roll dough from the Lion House! I just made the dough and then froze it in roll form to make the switch out easier.

Orange Rolls

½ cup Butter
½ cup sugar
The zest of one orange
18 Rhodes dinner rolls or Lion House Roll Dough

Roll rolls in butter sugar zest mixture and allow to rise for 3 hours

Bake 350* for 10-15 minutes

Mix glaze--
1 cup powdered sugar
2 tbsp butter
2 tbsp orange juice.
Glaze the rolls while warm. Enjoy!

Lion House Dinner Rolls

My love of Lion House rolls started while I was working for Deseret Book/Morman Handicraft and we would sell them. But it wasn't until I started learing to bake breads that I realized how easy it would be to make them on my own. Bless you Heather for coming over and teaching me how to make these little beauties!

Lion House Dinner Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

Method:
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.

Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.

Breakfast Bake

I made this for breakfast a couple of day's ago and although it wasn't my all time fav it kind of grew on me. It makes excellent left overs.

Do-Ahead Breakfast Bake

1 cup diced fully cooked ham

4-5 Cups frozen hash brown potatoes
1 medium bell pepper any color (chopped very very small) (1 cup)
3 Tbsp chopped green onion
2 cups shredded Cheddar cheese

1 cup Bisquick mix
3 cups milk
1/2 tsp pepper

1/2 tsp salt
4 eggs

Grease 13x9-inch glass baking dish. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper, salt and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover, then refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 375 degrees. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.
** You can try different types of cheeses in this recipe. Swiss and Monterey Jack would work well. Try seasoned cheeses, such as shredded taco cheese or even pepper Jack cheese would be yummy too.

Chewy Peanut Butter Praline Cookies

Chewy Peanut Butter Praline Cookies

1 cup butter flavored crisco
1 1/2 cups creamy peanut butter
1 1/2 cups brown sugar
2 eggs
1 can (14 oz) sweetened condensed milk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
whole pecans

Combine shortening, peanut butter and sugar. Beat at a medium speed until well combined. Beat in eggs, sweetened cond. milk and vanilla. Combine flour, baking soda and salt. Mix into shortning mixture just untill blended. Drop by rounded tbsp 2 inches apart on an ungreased cookie sheet.
Press one pecan into the center of each dough ball.

Bake at 350 degrees for 10-11mins until lightly browned on the bottom, do not overbake. Cool 2 minutes on the cookie sheet before moving them to a cooling rack. ENJOY!!!

Whole Wheat Bread

Basic Whole Wheat Bread

My take on the Bosch store recipe Also reduced to fit my Kitchenaid mixer.

3 cups warm water 110degrees/borderline warm-hot to the touch
1/3 cup vegetable oil
1/3 cup honey
1 Tbsp molasses(optional)
4 cups Freshly Milled Whole Wheat Flour (additional flour needed later)
2 Tbsp. Vital Wheat Gluten
1 Tbsp. Dough Enhancer
2 Tbsp. instant yeast
2-4 additional cups Freshly Milled Whole Wheat Flour
1 Tbsp. salt
1Tbsp. liquid lecithin (optional)

1. In your mixing bowl, combine water, oil, honey, Molasses (opt)and lecithin (optional).

2. Add 4 cups of freshly ground wheat flour.

3. On top of the flour, add Vital Wheat Gluten, Dough Enhancer and instant yeast. Slowly stir until smooth. Let it rest for 5-7 mins.

4.Then add the additional freshly milled whole wheat flour. Add it slowly as to not over flour. Stopping periodically to test it (we add the flour until the dough doesn’t stick to your floured finger when you “tap” it lightly) The amount of flour you add will depend on the moisture and protein levels in your wheat. It shouldn’t stick to you, if it does just add a little more flour.
At this point turn your mixer to speed two and "Knead" for about 5 minutes. The dough that was stuck to the sides and the floor of the mixing bowl will completely clean off.

5.Form dough into 2 loaf pans. When they are fully risen you should be able to put a small dent in the side of one of the loaves with your finger and the dent will not come back out, or it will come back very slowly.

6. Place loaves into a cool oven (not preheated). Bake at 350E for 35 minutes.

Pad Thai Peanut Butter Chicken

Pad Thai Peanut Butter Chicken
Cook one package of angel hair, spaghetti, or Pad Thai rice noodles.
While spaghetti is cooking also cook
2 large diced chicken breasts in a skillet with:
4 Tbs. soy sauce
1 Tbs. lemon/lime juice
1Tbs. fresh ginger (decrease to 1 1/2 tsp of ground ginger)
1 large carrot cut into matchsticks
1 bell pepper seeded and diced
black pepper

In a large bowl combine:
1/4 cup of chicken stock (poss sub spaghetti water with some chicken bullion)
1/4 tsp. crushed red pepper(cayenne)
1 Tbs. lemon or lime juice
1/2 tsp. ginger
3 Tbs. peanut butter (it is good with regular or crunchy) make sure it's sweet.
1 tsp. sesame oil
1 tsp. soy sauce

Add spaghetti and chicken mixture to bowl and toss well.

Easy Homemade Vanilla Ice Cream

Easy Homemade Vanilla Ice Cream
Ingredients:
1 14-ounce can sweetened condensed milk (NOT evaporated milk!)
1 tsp. vanilla extract
2 cups heavy whipping cream

Directions:
Whip cream until stiff. Pour in condensed milk and vanilla, and beat again. Pour into a container and freeze for 12-24 hours. Freeze leftovers.Chef Note: You can add anything you want to this ice cream to make it whatever flavor you wish. Mashed fresh fruit, crushed peppermint candy, chopped candy bars, chocolate sauce, crushed cookies, caramel, nuts, pretty much anything is very tasty when mixed in to this ice cream.

The add-in possibilities are endless...

Chocolate Molten Cake

I had the TV on while I was cleaning and heard this recipe on Good Things and it sounds de-lish! So I plan to attempt this one ASAP!

Chocolate Molten Cake
by Joy Bouck

Ingredients:
12 tablespoons unsalted butter, plus more for greasing ramekins
1 cup semi-sweet chocolate chips
1/3 cup milk chocolate chips
1/8 tsp. salt
3 large whole eggs
3 large egg yolks
1/2 cup sugar
1 cup all-purpose flour
1 cup chopped milk chocolate or semi-sweet chocolate pieces
Vanilla ice cream, for serving
Raspberries and strawberries, for garnish

Directions:Preheat oven to 375 degrees. Grease and sugar 6 6-8 oz. ramekins. Combine the butter and chocolate in a pan on low heat. Heat the chocolate mixture until melted and set aside to cool slightly.
In a mixer on medium-high speed, beat the eggs, the egg yolks and the sugar for about 5 minutes, or until they are thick and a light yellow color. On low speed gradually add the flour and then the chocolate-butter mixture.
Pour half of the batter into the ramekins, put the chocolate chunks in, and then fill them about 7/8 of the way to the top. Place on sheet tray and bake for 15 to 18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. This dessert has very thin line between being under and overdone!
Remove from the oven and let sit on a cool surface for 3 to 5 minutes. Run a paring knife between the cake and ramekin to loosen the sides. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with vanilla ice cream and garnish with raspberries and strawberries, if desired.
If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure the ramekins are well buttered and covered in the cocoa.

Chef Suggestion: Add a little bit of crushed peppermint candies to the middle of each molten cake when you put in the chocolate pieces.

Green Smoothie

My original Green Smoothie Inspiration is Green smoothie girl watch her do it!


My girls love these! It's a great way to up your kids intake of veggi's with out them catching on to you.
This is not my Picture, click it and you can look at a raw foods site!

Green Smoothies
The following works best in a large high powered blender like a Vitamix but reduce the amounts of the ingredients and it will work in almost any blender.


1/2- seedless orange, flesh and sections (no, pith) 
1 peeled banana
1-2 large Kale leaves (ribs sliced away)
Two or more large handfuls of washed spinach
1 cup frozen mixed berries (we like the mix from Costco)
Water to thin
1 T unrefined sugar or Splenda (if you like it sweeter add sugar/honey to taste)

Directions: Blend all ingredients in the blender. Taste. The color isn’t beautiful but the taste is great!

Note: You can replace the orange and the sugar with a small amount of orange juice concentrate.
** Try other fruits; Some ideas- Mango, Pineapple, Apples, Frozen melon, grapefruit etc.
**we freeze all leftovers and eat them as Popsicles.

FYI: The orange/citrus flavor kind of cancels out the flavors in the greens so whatever the combo you choose to try include some form of citrus.

Teriyaki Salmon

Salmon

Salmon fillet
2 Fresh lemons cut in half
2 cloves of garlic
Teriyaki sauce
peeled and sliced ginger root
Directions: Douse Salmon with the teriyaki sauce, spread garlic, lay slices of ginger root and squeeze lemon over salmon. Cook using method 1 or 2
1-Wrap in tinfoil and bake at 350 for 35-40 minutes.
2-grill on cedar plank allowing 15-18 minutes per ½ inch thickness of fish, do not turn.

Homemade Teriyaki Sauce

Teriyaki Sauce

I double this and store some in the fridge so I'll have it on hand....
2 cups low sodium soy sauce
¾ cup sugar
1T Ginger
2 cloves of garlic, peeled
1 tsp salt
1 cup water
Directions: Place everything into the blender and blend until you no longer see chunks and the sugar looks dissolved

Chicken Lettuce Wraps

Chicken Lettuce Wraps
1 ½ lbs chicken breasts
1T extra virgin olive oil
1 Yellow onion thinly sliced into strips
2 red bell peppers sliced into strips
3 Large cloves of garlic minced
1 ½ tsp fresh ginger minced
3T low sodium soy sauce
3T rice wine vinegar
¼ tsp hot red pepper (cayenne)
1T water
1 ½ tsp cornstarch
Leaf Lettuce

Directions: Slice Chicken Breasts into strips cook in a large hot frying pan with the olive oil. Remove cooked chicken from pan, set aside. Pour in a bit more Olive oil and add onion, and peppers into pan. Cook until tender (do not overcook.) Mix the garlic, ginger, rice wine vinegar, soy sauce, red pepper, cornstarch, and water until smooth. Pour chicken back into pan. Pour the soy sauce mixture over the veggie/chicken mixture and toss it together, heat through.
To serve place a couple of spoon-fulls of the chicken mixture onto lettuce leaves and wrap it up like a taco. Enjoy!
** you can sub in Pork for the chicken.

Sweet Potato/ Yam Fries a la Des

Sweet Potato Oven Fries

3 Large Sweet potatoes or Yams
1 T. Olive oil
1 T. Paprika
1 T. Cumin
Salt to taste
Directions: Clean the potatoes do not peel. Cut into wedges. Toss everything together. Spread on cookie sheet and bake at 425 for 25 minutes and then flip and bake 10 more minutes. Thanks to Desiree Ward for this recipe!

Cowboy Cookies

I was talking with some friends this week about cowboy cookies, so as soon as we got our oven fixed this morning Madison and I decided to make some. I am extremely pleased with how these turned out.


Laura Bush’s Cowboy Cookies


3 cups all-purpose flour (I used 1 1/2 c white and 1 1/2 c wheat)
1 tablespoon. baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups butter, at room temperature
1 1/2 cups granulated sugar (I used 1 cup)
1 1/2 cups packed light-brown sugar (I used 2 cups)
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (I replaced these with butterscotch chips)

Directions
Prep Time: 25 minutesBake Time: 17 to 20 minutesYield: About 3 dozen cookies (see note below)

1. Heat oven to 350 F.
2. Mix flour, baking soda, cinnamon and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.
4. Add eggs, one at a time, beating after each. Beat in vanilla.
5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
6. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
7. Bake in 350 F oven 17 to 29 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.
Copyright 2000, Laura Bush

Creamy Cilantro Dressing

Creamy Cilantro Dressing (similar to Cafe Rio's)

Large bunch of fresh cilantro
1 1/2 cup Hidden Valley Ranch dressing

Wash Cilantro and remove most of the stem. Pour the Ranch into your blender - add prepped cilantro, blend until smooth. I taste it to make sure it's spicy enough. If not spicy enough add more cilantro.

Pastry Cream for Cheaters

Pastry Cream for Cheaters

1 5.1oz Box instant Vanilla Jell-O Pudding (ignore the box directions)
2 Cups heavy whipping cream
1/2 tsp pure Almond Extract
1/2 tsp pure vanilla
Combine all ingredients by hand until well mixed. Chill for 30 minutes.

Peanut Butter Play-dough

Peanut Butter Play-dough

1 cup creamy peanut butter
1 cup corn syrup
1 cup powdered sugar
3 cups powdered milk
In a large bowl, mix peanut butter, corn syrup, and powdered sugar together.
Add the powdered milk and knead it until smooth.
(You can add more powdered milk if needed).

Creamy Chicken Soup

Creamy Chicken Soup

7 Cups Water
3 Chicken Breasts
1Tbsp Chicken Bullion or Chicken base
1 Can Evaporated milk
1/2 cup chopped onion
2 cups chopped carrots
2 cups chopped celery
2 cans cream of chicken soup
1 tsp salt
1/4 tsp pepper
3 cups dry egg noodles
1/4tsp Nutmeg
1 bay leaf

Bring water to a boil in a large pot. Add Chicken and the bullion. Cover and cook for 20-30 mins until chicken is no longer pink inside. Remove chicken and dice. Return to broth and add carrots, onion and celery. Cover and cook until tender. Add noodles and bay leaf-- cook for 10 mins or until the noodles are tender. Mix in the cream of chicken soup, evap. milk, and spices. Enjoy!


Because my girls are "dipper's" we really like to eat this with fresh rolls and butter.

Easy Stroganoff

Easy Stroganoff

1LB Hamburger and 1/2 cup Chopped onion Browned

Mix together:

1 can Cream of mushroom Soup

1/2 cup Sour cream (you can sub in fat free s. cream or plain yogurt)

1/2 cup water

1tsp Beef bullion

1tbsp worchestshire sauce

1/2 tsp salt

Cook 3 cups (dry) any kind of pasta (I like all the different shapes.) Drain. Mix pasta, meat mixture and creamy mixture in the pot. Enjoy:)

Greek Salad

This is my version of my favorite salad and it's accompanying dressing. See below for a dinner idea.

Greek Salad

1 Large seedless english cucumber cut into chunks
2 green bell peppers cut into chunks
1/2 Red onion cut into wedges
6-8 Roma Tomatoes cut into wedges
8-10 pitted kalamata olives halved (a good sub is reg black olives)
1/2 cup feta cheese

Dressing
In the blender combine
4tbsp olive oil
the juice of one lemon
2 tbsp red wine vinegar
2 tsp fresh snipped oregano or 1/2 tsp dry crushed
1tsp basil
1/4 tsp salt
1/4 tsp black pepper
cover and blend.

In a salad bowl combine the tomatoes, cucumber, red onion and green pepper. Toss with dressing to coat. Sprinkle with feta and olives .

*** I make this into a meal by eating it with chicken tenders marinated in the dressing recipe and barbecued on skewers. It's a quick and very yummy Souvlaki.***

Chinese Chicken Ramen Noodle Salad

3 Chicken Breasts Baked and Diced into small pieces
2 Bag Cabbage Slaw Mix
5-6 Green Onions chopped
1 Package Top Ramen (minus the seasoning packet)
4 Tbsp Butter
2 tbsp Sesame seeds
1/3 cup sliced almonds
1/3 cup celery

Dressing
1/4 C vegetable oil
2 Tbsp Sugar
1/2 tsp pepper
1/4 C Vinegar
1 tsp Salt

Saute crumbled noodles, almonds and sesame seeds in Butter until toasted, stirring constantly. Pour out of pan and allow to cool until other ingredients are assembled. Mix dressing ingredients. Toss noodle mixture, diced chicken and all vegetables. Be sure to only add dressing shortly before serving (toss salad to coat with dressing).

Refrigerator Pumpkin Pie Bran Muffins

This is my healthy version of a favorite, so I'll put the bad ingredients in the parenthesis next to what I substituted it with.

Pumpkin Pie Bran Muffins
2 Cups Whole Bran Cereal
1 1/2 Cups 1% milk with 2Tbsp white vinegar or lemon juice (buttermilk)
1 15 oz Can Pure Pumpkin
1/2 cup Unsweetened Applesauce (Vegetable Oil)
2 tsp pumpkin Pie Spice
2 Eggs
2 1/2 cups whole wheat flour (reg white flour)
1 cup brown sugar
1/2 cup white sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Optional mix ins- 2 cups chocolate chips, 1 cup Craisins, 1 cup raisins, 1 cup any kind of chopped nuts (Pecans, Walnuts etc) or any combo of two or more of the previous.

Directions:
In a large bowl, combine cereal and milk. Let stand for 5 minutes to soften cereal. Add Pumpkin, Applesauce, Pumpkin Pie Seasoning, and eggs, blend well. Stir in flour Sugar and spices. Fold in any of the optional mix-ins. Batter may be baked immediately or stored up to two weeks in a tightly covered container in the fridge. Grease muffin tins or use cupcake papers. Fill each well 3/4 full.
Bake at 400 degrees for 18-22 minutes.

Tropical Muffins

Muffins

2 cups flour
1/2 cup Granulated sugar
2tsp baking powder
1/2 tsp salt
2 mashed bananas
2 eggs
1/2 cup coconut milk (use the canned variety)
1/4 cup cows milk

Mix the dry ingredients together and set aside. Beat egg, Banana, coconut milk, Milk and oil. Add the banana coconut mixture to dry ingredients, take care not to over mix.


Topping

1/2 cup sweetened Coconut
2 Tbsp Flour
1/2 cup Chopped Pecans
2 Tbsp Butter (melted)
Mix all ingredients together and sprinkle over the unbaked muffins.

Bake in oven at 375 for 17- 20 minutes, until a toothpick inserted in the center comes out clean.

Easy Pumpkin Chocolate Chip cookies

This is my take on Easy Pumpkin Chocolate Chip Cookies

The BEST/Easiest Pumpkin Chocolate Chip Cookies Ever*****
1 pkg Spice Cake Mix (dry, any brand will do)
I Small Can 100% Pure Pumpkin
2 Eggs

1/2 tsp pumpkin pie spices
1 Bag Milk Choc Chips
Mix Dry Cake Mix, pumpkin, pumpkin pie spices and eggs until well blended. Stir in choc chips. Drop by the teaspoon full onto cookie sheet. Bake at 350 for 8- 10 mins.

***for a fun variation add 1/2 cup or more craisins to the mix when you put the chocolate chips in.

Mexican Chicken Casserole

Mexican Chicken Casserole

4 Chicken breasts
1 1/4 cup salsa mild medium or hot

Bake at 325 degrees in a covered baking dish until chicken is completely cooked. When chicken is cooked briefly pull out an roughly chop and replace it in the dish.

Add in
1 can black beans (drain half the juice off)
1 cup water
1 tsp chili powder

Place back in the oven until the mixture is bubbly. Add in
1 cup instant rice

Stir everything together, cover and replace in the oven.
Bake for 5-7 more minutes. Sprinkle with cheese and cover until cheese is melted. Enjoy a yummy dinner and great leftovers the next day.

Whitney's all time favorite Dessert!!

I sampled my mom's dessert choice: Rasberry Almond Torte, on my birthday last year at Market Street Grill. It was so incredibly delicious and so I tried and tried to find a recipe even remotely similar on the internet. For a long time my efforts were unrewarded, until one day I stumbled upon Market street's own website where they had this listed in their recipe section! Horray!!! I've made it once and plan to make it again and again! The recipe looks daunting but it really isn't as bad as it seems. I was extremely pleased with my results! But I forgot to take pictures.


Market Street Grill's Raspberry Almond Tort*****

Sponge Layer
5 egg whites
2 tablespoons sugar
½ teaspoon cream of tartar
pinch of salt

Beat egg whites with cream of tartar and salt until thick. Continue beating while slowly adding sugar and beat until stiff and shiny but not dry. Set aside.

5 egg yolks
2 tablespoons sugar
pinch of salt
2 teaspoons cornstarch
¼ cup melted cooled butter
½ cup finely chopped, lightly toasted slivered almonds

Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes). Add cornstarch and mix until well combined. Fold in melted butter and chopped almonds. Fold this mixture into egg white mixture. Divide batter between two 9" cake pans that have been lined with parchment and sprayed with non-stick cooking spray. Bake at 350 degrees for approximately 20 minutes or until lightly browned. Cool in the pan.

Pastry Cream
3 cups milk
1 cup sugar
¼ teaspoon salt
2 teaspoons unflavored gelatin
6 egg yolks
2 tablespoons flour
3 tablespoons cornstarch
½ cup milk (additional)
4 tablespoons butter
2 teaspoons vanilla
½ teaspoon almond extract
4 egg whites
¼ cup sugar (additional)
1 pint container of fresh raspberries

Place 3 cups milk in a saucepan and sprinkle unflavored gelatin over top. Let it set for 5 minutes for gelatin to soften. Add sugar and salt, place over medium high heat and stirring constantly, bring to a simmer. In a separate bowl, combine egg yolks, flour, cornstarch and ½ cup milk. Whisk until well combined. Whisk some of the hot milk mixture into the yolk mixture, and then return all to the saucepan. Whisking constantly, bring to a simmer and remove from heat. Add butter and extracts. Beat egg whites and ¼ cup sugar until will hold soft peaks. Fold hot mixture into egg whites until well combined and let cool.To

Assembly:
Place one of the sponge layers on a serving plate. Spread a ½ inch thick layer of pastry cream over top, to within ½ inch of edge of layer. Place a ring of raspberries around edge of pastry cream and sprinkle remaining raspberries equally in the center. Add another layer of pastry cream over raspberries, spreading evenly. Place second layer, top-side up, over pastry cream and press gently. Sift powdered sugar over top, serve and enjoy!

Fruit Crostata

Fruit Crostata

For the pastry
(makes 2 crostatas)
2 cups flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 pound (2 sticks) very cold unsalted butter, diced
6 tablespoons (3 ounces) ice water

For the filling
(makes 2 crostatas)
1 pound frozen or fresh sweet peaches, peeled
1 pound frozen or fresh ripe blackberries
2 tablespoons plus 1/4 cup flour, divided
2 tablespoons plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced


For the pastry: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet covered with parchment paper.

For the filling: Put the peaches and blackberries in a bowl, toss them with 2 tablespoons of the flour, 2 tablespoons of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
Combine the 1/4 cup flour, 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature. Very tasty when served warm with vanilla Ice cream.

Johnny Mazetti Casserole

My mom cooks this all the time. For me this is easily a replacement for the classic tater-tot casserole....

JOHNNY MAZETTI CASSEROLE

1 lb. ground beef
1/2 cup chopped green pepper
1/4 cup minced onion
1 10ish oz can tomato sauce
1 can cream of Mushroom or cream of chicken soup (this recipe isn't picky)
Salt/Pepper to taste
Optional 1 tsp Dash of Tabasco sauce
3/4 pkg of (8 oz.) noodles, cooked and drained (I like egg noodles but any form of pasta will do)
1-1 1/2 cup Shredded Cheddar cheese

Cook first 3 ingredients, until hamburger is fully cooked and vegtables are done. Drain off the excess fat. Add the tomato sauce, cream of mushroom/chicken soup, salt, pepper and optional dash of Tabasco sauce heat till bubbly. Mix cooked, drained noodles into hamburger mixture.
Pour into a casserole dish. Bake at 350 degree oven until bubbly. Top with grated cheese and bake an additional 3-5 minutes.

Baby Back Ribs

Baby Back Ribs

(adapted from Alton Brown’s recipe)

2 whole slabs pork baby back ribs

• Dry Rub:

8 tablespoons light brown sugar, tightly packed

3 tablespoons kosher salt

1 tablespoon chili powder

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon jalapeno seasoning

1/2 teaspoon Montreal steak Seasoning

1/2 teaspoon rubbed thyme

1/2 teaspoon onion powder

• Braising Liquid:

1 cup white grape juice

2 tablespoons white wine vinegar

2 tablespoons Worcestershire sauce

2 tablespoons honey

2 cloves fresh garlic, chopped

2 Tbsp additional brown sugar

• In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour( the longer the better. Heat oven to 250 degrees. In a blender, combine all ingredients for the braising liquid, blend until well combined.
  

• Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
  

• Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler or on the grill just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl add 2 Tbsp brown sugar and toss the rib portions in the glaze. ENJOY!!!
  

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Healthy-ish Chewy Oatmeal Chocolate Chip Cookies

Healthy-ish Chewy Oatmeal Chocolate Chip Cookies

2 1/4 cups Whole wheat flour

1 tsp baking soda
6 tbsp butter
2 tbsp low-fat cream cheese or nufatchel cheese
1 cup brown sugar or brown splenda
2 eggs
1 tsp vanilla
1 cup quick oats or whole oats (whole oats make a drier cookie)
1-2 cups choc chips
Optional ½ cup chopped nuts

Heat oven to 350*
Whisk the flour and baking soda in a small bowl. Set aside.
In the mixer cream butter, cream cheese and sugar. Add eggs in one at a time and then add vanilla.
On a very low speed beat in the flour mixture until just incorporated, do not over mix.
Stir in oats and chocolate chips and optional nuts.

Chill for 15-30 mins
Bake on cookie sheet lined with parchment paper for 10 minutes. Do not over-bake.