A Piece of Cake

Homemade Granola Bars

2012-01-10T18:00:00.000-08:00

I've been looking for a new granola bar recipe for quite a while and these take the cake! My girls were praising me up one side and down the other tonight after I made these! They are so yummy! There are ton's of ways to further healthify these, I've listed a few in parentheses next to the ingredients list. Next time I make them I'm going to sneak in some dried fruits! I adapted my recipe from Here.

Homemade Granola Bars

1/2 c. honey or corn syrup {I used 1/4 c. of each}

1/2 c. brown sugar

1/2 c. peanut butter (or other nut butter like almond butter)

3 cups old fashioned rolled oats

1 cup rice krispy type cereal

1/4 c. ground flax seed

1 or 2 T. wheat germ {optional — and I did not add this}

1 c. total of your favorite mix-ins {I used chocolate chips and coconut, but you could also mix and match dried fruit, nuts, seeds, etc.}

In a small sauce pan, mix honey {and/or corn syrup} and brown sugar.
Cook over medium-high heat until sugar is completely dissolved -- stirring constantly.
Remove from heat and quickly stir in peanut butter.
Mix the oats, cereal, flax seed, and optional wheat germ in a large bowl.
Pour honey mixture over dry ingredients -- mix well.
Stir in ch0colate chips, nuts, fruit, and any other "mix-in" you would like to use
Press mixture into a 9" x 13" pan that has been greased or lined with wax paper.
Let cool and "firm up" -- kind of like Rice Krispy Bars
Cut into bars and store in a air-tight container.
Enjoy!

Chocolate Chip Cheesecake Dip

2012-01-04T20:04:00.000-08:00

Just in time to tempt your new year's goal willpower--- I made this for a luncheon after the baby blessing of some of our very close friends (who happen to also be family) and it was a big hit!

Chocolate Chip Cheesecake Dip

1 package (8oz) cream cheese, softened

1/2 cup butter, softened

3/4 cup confectioners' sugar

2 tablespoons brown sugar

1 teaspoon pure vanilla extract

1 cup miniature semisweet chocolate chips

Graham cracker sticks and animal crackers for dipping

In a small bowl, beat cream cheese and butter until light and fluffy.

Add the sugars and vanilla; beat until smooth. Stir in chocolate

chips. Serve with graham cracker sticks. Yield: 2 cups.

Pumpkin Layer Cake

2011-11-01T09:58:00.000-07:00

What can I say? I am a total sucker for anything made with pumpkin! I made this cake for a thanksgiving dinner a couple of years ago and it turned out so well that i kept meaning to add it to my collection.

PUMPKIN LAYER CAKE

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1 Box yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil or unsweetened applesauce- no one can tell

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) Whipped cream Topping, thawed

1/4 cup caramel ice cream topping

1/4 cup barely chopped Pecans

Method:

Heat oven to 350°F.

In the bowl of your mixer- beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice until well blended. Pour into 2 greased and floured 9-inch round pans.

Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely or freeze.

Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in whipped topping. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Substitute caramel sauce with this

Microwave 10 Kraft Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

Image from and recipe Adapted from Kraftfoods.com

Luscious- Four Layer Pumpkin Cake

Fresh Broccoli Salad

2011-08-15T11:00:00.000-07:00

Fresh Broccoli Salad
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2-3 heads fresh broccoli
1 red onion
1 lb bacon cooked and crumbled
½ - ¾ cup craisins
½ cup roasted sunflower seeds
1 cup olive oil mayonnaise
½ cup white sugar
2 Tbsp white wine vinegar

Method:
Cut the broccoli into bite sized pieces and cut the red onion into thin bite sized slices. Combine broccoli, and onion with the bacon, craisins and sunflower seeds. To prepare the dressing, mix the Mayonnaise, sugar and vinegar until smooth. Pour over the broccoli mixture and let chill prior to serving.

Perfect Banana Bread

2011-08-12T10:00:00.000-07:00

After searching high and low for the best banana bread recipe I came across this one and it has not failed me yet! I like it for the way it comes out every time and I also like that it actually calls for lots of bananas. I hope you like it too!

Perfect Banana Bread

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6 Large or 8 Medium Bananas, the riper the better
4 eggs
2 cups white sugar
¾ cups vegetable oil (½ cup unsweetened apple sauce with ¼ cup veg oil)
2 tsp vanilla
4 cups flour
1 tsp baking soda
2 tsp salt
2 tsp baking powder
Optional mix in’s equalling ¾ cup: chopped walnuts, pecans, crushed pineapple drained, coconut, chocolate chips.

Method:
Grease and flour 2 large loaf pans, set aside. Peel bananas and place in a large bowl or the bowl of your mixer- mash extremely well. Add eggs, sugar, vanilla and oil; Mix until well combined. In a separate bowl mix flour, baking soda, baking powder and salt. Add flour mixture all at once to the banana mixture, mix just until incorporated. Fold in optional nuts. DO NOT OVER MIX!!! This causes tunnelling and a tougher texture. Divide batter between prepared pans. Bake at 325 degrees for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
**This can be made in smaller loaves, however they cook for a shorter period of time depending on the size.

Monkey Bread

2011-08-08T19:46:00.000-07:00

Monkey Bread

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1 -3oz box butterscotch pudding mix (not instant)
½ cup brown sugar
1 tsp cinnamon
approximately 18 thawed but unrisen dough balls (like Rhodes)
1 ½ cups butter
pecans

Method:
Mix pudding, brown sugar and cinnamon together to make a struesel. If using pecans place one in each bump of a bundt pan. Melt the butter. Dip each roll into butter to coat well and then arrange the rolls in bundt pan. sprinkle struesel mix over each layer of rolls that you lay down. after the rolls are all in the pan drizzle the rest of the butter over the top. Cover loosely with plastic wrap and a towel. Let it rise in a warm place 30 minutes or until doubled in size. remove cover, and bake in an oven 350 degrees for 30-35 minutes or until golden brown. Immediately invert onto a serving plate. Let it rest 5 minutes, remove pan. Serve while warm

Chewy Low Fat Granola Bars

2011-07-11T08:33:00.000-07:00

There are so many ways you can customize these bars that we may put the granola bar company out of business.

Chewy Low Fat Granola Bars
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Yield: 24 bars

2 cups regular rolled oats
1/2 cup packed brown sugar
1/4 cup wheat germ
¼ cup rice krispies or puffed rice
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1 cup whole wheat flour
3/4 teaspoon salt
1/2 cup honey, maple syrup or agave
1 egg, beaten
1 cup applesauce
2 teaspoons vanilla extract
1 cup of an optional mix in or several that are all equal to a cup
**Ideas: raisins, craisins, mini m&m’s, mini chocolate chips, snipped dried apricots, marshmallows, peanuts, peanut butter chips, coconut, almonds, pecans, trail mix, walnuts, hazelnuts, almost any kind of freeze dried or dehydrated fruits apples, berries, pineapple... the sky is the limit really, use your imagination!

Method:
Preheat oven to 350 degrees F and liberally grease a 9x13 inch baking pan or use parchment (I prefer parchment- this makes lifting them from the pan and cutting them much easier.
In a large bowl, add the oats, brown sugar, wheat germ, rice cereal, cinnamon, allspice, flour, mix in’s and salt. Mix thoroughly. Make a well in the center and set aside.

In a small mixing bowl, whisk together the honey/maple syrup/agave, egg, applesauce, and vanilla. Then pour the wet ingredients into the well in the center of the oat mixture. Mix everything together until everything is well coated. Then pat the mixture evenly into the prepared pan using your hands.

To ensure chewiness leave a 1 inch space at the end of the pan. Don't worry about it spreading. It will cook exactly as where it sits. *If i’m incuding m&m’s in my bars I place a few on top just before baking so that they look good.

Bake for 30 to 35 minutes in the preheated oven. Do not overcook. Granola bars are done when the edges begin to brown (the center may still appear undone). ***Cool for five mins, then cut into bars while they are still warm. If you wait to long the bars will be too difficult to cut into bars.
Store in the fridge.

Greek Spinach Bowtie Salad

2011-07-10T21:05:00.000-07:00

Greek Spinach Bowtie Salad
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1lb bowtie pasta or the mini bowtie pasta- cooked and cooled
1 bottle of Bernstein’s Four cheese or Cheese Classico Dressing
1 package baby spinach leaves
Cherry tomatoes cut in half- put in as many as you desire
⅔ cup feta cheese crumbled
⅓ cup chopped red or green onion
½ any color bell pepper
optional- 2-3 avocados chopped in pieces

Method:
Marinate the cooked pasta in ½ the bottle of salad dressing for 4-6 hours. Just before you serve the salad add the remaining ingredients and the remainder of the salad dressing. Toss everything together.

*Main Dish Variation: add Grilled chicken and or bacon.

Muddy Buddies

2011-07-10T09:26:00.000-07:00

Muddy Buddies
9 cups corn or rice chex
1 1/2 cups chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cup powdered sugar

Method:
Measure cereal into a large bowl and set aside.
Microwave chocolate chips in one minute increments stirring after each minute. When you can see that the chocolate is starting to melt add the butter and peanut butter. Microwave another 30 seconds to a minute and stir until well combined and entirely melted. Add vanilla and stir to incorporate.

Pour mixture over cereal. Stir gently until cereal is coated. pour into a 2 gallon re-sealable bag and add powdered sugar. Shake the bag until well coated. Store in an airtight container in the fridge! Enjoy!

Pico de Gallo

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

Pico de Gallo
1 1/2 cups seeded and diced Roma tomatoes
1/4 cup diced red or sweet onion
1/2 diced and seeded jalepeno
1 large clove minced garlic
juice of two limes
zest of one lime
2 Tbsp cilantro plus additional cilantro for garnish
salt and pepper to taste

Method:
Toss all the ingredients in a bowl, and season to taste. Enjoy with tortilla chips or as a condiment to almost anything!

Orange Julius

2011-07-08T09:16:00.000-07:00

Orange Julius
1 can frozen orange Juice Concentrate
1 cup Milk
1/3 cup sugar
1 tsp vanilla
12 regular sized ice cubes

Method:
Pour everything into a blender canister and continue blending until frothy. Serve immediately! Enjoy with a straw!

Manti Turkey

2011-07-07T09:47:00.000-07:00

Manti Turkey

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1 cup soy sauce
1/2 cup vegetable oil
2 1/2 cups 7-Up
8 ounces prepared horseradish
4 tablespoons garlic powder
4 pounds of boneless turkey or chicken pieces

Method:
Mix first five ingredients well in a large bowl. Add the meat, cover, and marinate in the refrigerator for at least twenty-four hours. Cook meat on the outdoor grill. The amounts of marinade ingredients can be adjusted to taste once you have some experience with this recipe. This recipe can be easily doubled.

Limey Avocado Dip

2011-07-06T08:50:00.000-07:00

This one's from my college days. Thanks Tiffany!

Limey Avocado Dip
16oz container of fat free cottage cheese
one Juicy Lime
3 medium avocados
salt and pepper to taste

Method:
Mash the avocados. Add the lime juice, salt and pepper to taste. Add the cottage cheese and stir well. If you'd prefer a smoother texture puree the cottage cheese in a blender prior to adding it to the avocado mixture. Serve with tortilla chips or crackers! Enjoy!

**if you leave the seed from one of the avocados in the bowl it slows the browning process.

Easy-Cheesy Queso

2011-07-04T08:57:00.000-07:00

Easy-Cheesy Queso
2 1/2 cups medium heat nacho cheese chip dip
2 cups fresh salsa, drain off most of the liquid

Method:
Combine all ingredients and heat in a small crock pot or just microwave until warm! Enjoy with tortilla chips.

Seven Degrees of Bean-hood

2011-07-04T08:27:00.000-07:00

Seven Degrees of Bean-hood
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1 Can refried beans
3 medium ripe avocados
2 Tbsp fresh lime juice
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup sour cream
1/2 pkg taco seasoning
1 4oz can green chili's
2 medium tomatoes, diced
1 small can sliced olives, drained
1 bunch chopped green onions
8oz shredded cheddar cheese

Layers:
1- spread beans in the bottom of a 9x13 pan or double the recipe for a cookie sheet size.
2- Mix avocados, lime juice, salt and pepper. Spread on top of the bean layer.
3- Mix sour cream and taco seasoning. Spread on top of the avocado layer.
4- sprinkle the shredded cheddar cheese on next.
5- sprinkle green chilies and green onions
6- sprinkle on the tomatoes
7- top with the olives
ENJOY! Serve with tortilla chips and just try to stop yourself because this dip is super addicting!

Purple Cow

2011-07-02T21:15:00.000-07:00

Purple Cow
1/2 can Purple Grape Juice Concentrate
4 cups Vanilla Ice cream
Milk

Method:
Place Ice cream and grape juice concentrate into the blender and begin to blend. Add milk to thin the mixture. It's done when it's the consistency of a milk shake.

Sugar Cookie Bars

2011-06-27T16:18:00.000-07:00

Running out of time? Or are you just feeling a bit lazy? These cookie bars will hit the spot and they taste wonderful! Now you don't have to spend all that time rolling and cutting out cookies.
Sugar Cookie Bars
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1/2 cup softened butter
1/2 cup margarine

2 cups granulated sugar
4 large eggs
1Tbsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda

Method:
-In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.
-In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a jelly roll pan). The dough will be a lot like cookie dough- heavy & sticky- so it’s best to spray your hands with a little nonstick spray or just rinse them and leave them a little damp and use them to help mold the dough into the pan.
-Bake at 375 degrees for 12-15 min, until light golden brown or until a toothpick comes out clean.
Cool completely before frosting.

Frosting (this is what makes or breaks your cookies-- no pressure!)

8 oz cream cheese
4-5 cups powdered sugar
1tsp vanilla
1/2 cup butter
1/2 tsp almond extract or vanilla
Optional-Food coloring and or Sprinkles

Method:
Whip all ingredients together, frost the cooled bars. Enjoy!

Frozen Lemonade Pie with Berries

2011-06-14T08:06:00.000-07:00

Here's an idea-make a few of these and keep them ready in your freezer for those impromptu pot-lucks or BBQ's! They freeze really well and are quite inexpensive to make. I'll add a picture of mine shortly!

Frozen Lemonade Pie

1 large-size ready made graham cracker pie crust

1 (14 oz) can sweetened condensed milk, chilled

1 (12 oz) container Cool Whip, thawed

1 (6 oz) can frozen lemonade or pink lemonade concentrate

1 1/2-2 cups fresh or frozen berries macerated in 1/4 cup sugar (sliced strawberries, raspberries, black berries, blueberries, marion berries etc. if it has berry as part of it's name it will most likely work here.)

-Method- Combine the chilled sweetened condensed milk and Cool Whip together in a large bowl and gently fold until incorporated.

Add frozen lemonade concentrate and continue to fold until the mixture is well blended, but not "soupy".

Pour filling into the pie crust and freeze for at least several hours or overnight is even better. Serve berries over the top and fresh whipped cream if desired. Or leave off the extra cream and just have berries with it!

Enjoy!

Lemon Meringue Tarts

2011-06-11T21:33:00.000-07:00

I adapted this recipe combination for my younger sister's bridal shower and was really pleased with how they turned out! These cute little tarts were a hit! Her favorite dessert in the whole world is Lemon Meringue Pie so this is my take on that in tart form, because who doesn't love a cute little tasty tart?

Lemon Meringue Tarts

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Yield: 36 cupcake sized tarts

Crust:

1 cup Powdered Sugar
1 ½ cups cold unsalted butter cut into small cubes
3 cups flour
½ tsp Almond extract
In the bowl of a food processor combine all ingredients until it forms a dough. Roll dough into tablespoon sized balls. Press tablespoons into a tart pan or cupcake pan to form a crust. Bake at 350 degrees F for 8-10 mins. Cool completely.
Filling:

2 large boxes Lemon Jello Pie filling (8 serving size)
ingredients to make jello according to box directions
Make pudding and allow to cool for 8-10 minutes then spoon into the crust while pudding is still hot.
Meringue:

6 egg whites
12 Tablespoons of granulated sugar
1 teaspoon Vanilla

Beat the egg whites until frothy; gradually add sugar. Continue to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal: while filling is still warm so that the meringue can cook from the bottom too. Bake it at 325° for 10 to 12 minutes, until nicely browned. But watch it carefully because it’s very easy to burn. Allow to cool and serve them the same day.

***If you plan to serve them another day I suggest that you make the crusts and freeze them. Do not fill them until right before you want to serve them because the crust will start to crumble due to the moisture in the lemon filling.

Creamy Cinnamon Syrup

2011-06-09T22:56:00.000-07:00

This recipe is an great occasional alternative to regular maple syrup.

Creamy Cinnamon Syrup
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2 cup sugar
3/4 tsp. cinnamon
1/4 cup light corn syrup
1/4 cup water
3/4 cup evaporated milk
In a saucepan, combine sugar and cinnamon. Pour in the corn syrup and water, dissolve sugar completely. Boil, stirring constantly 2-3 minutes. Cool 5-7 mins. Stir in the evaporated milk and serve with pancakes, waffles or french toast . Make sure you refrigerate any leftovers.

Ham and Swiss Quiche

2011-06-04T08:14:00.000-07:00

I made this quiche for a play-group at my house a little while back and am just now putting it up on the blog. I guess I'm pretty far behind so stay tuned as I get caught up with things. The quiche turned out super yummy! I actually made it two ways; once as listed below and again with cheddar cheese instead of the swiss because that's what I had on hand. It was fantastic both times. The additional parmesan cheese on top adds a little extra flavor that I really liked! I hope you enjoy it too!

Ham and Swiss Quiche

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1- 9" pie pastry

1 cup half and half or whole milk

4 eggs, beaten

1 tsp dry mustard powder

2 Tbsp flour

1/2 teaspoon salt

1/8 tsp. pepper

1-1/2 cups cubed, cooked lean ham

1-1/2 cups shredded Swiss or Havarti cheese

1 cup frozen chopped spinach, thawed, well drained

2 Tbsp. grated Parmesan cheese

Method: Preheat oven to 350 degrees F. Prepare pie crust and set aside. In medium bowl, mix half and half, eggs, mustard, flour, salt, thyme, and pepper and beat until combined.

Layer ham, Swiss cheese, and spinach in prepared pie crust. Pour egg mixture into pie crust and sprinkle with Parmesan cheese. Bake at 350 degrees F. for 40-50 minutes until crust is golden and filling is set.

***You could substitute 1 cup frozen broccoli florets, thawed, stalks trimmed and drained, for the spinach if you'd like.

Simple Creamy Red Potato Salad

2011-05-16T20:19:00.000-07:00

I made this the other day for a party and kind of improvised with the ingredients I had on hand! It turned out fantastic so I needed to record it for next time so I wouldn't forget!

Simple Creamy Red Potato Salad

2lbs red potatoes
1 1/4 cups Olive Oil Mayonnaise
2 tbsp Yellow Mustard
1/2 tsp Pepper, Black
1/2 tsp Salt
1Tbsp white vinegar
1 Tbsp white sugar
1/3- 1/2 cup Green Onion
Optional 1/3- 1/2 cup chopped fresh celery.
10 hard boiled eggs peeled and coarsely chopped (we sure love eggs!)

Dice the little red potatoes and place them in a medium saucepan add enough water to cover (add salt for additional flavor). Bring to a boil; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain gently but well; cool slightly.
While your potatoes are cooking- make the dressing! In a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, pepper, sugar, vinegar and green onion stir until well combined.
Add the potatoes and eggs. Stir gently to coat. Place in freezer for about 20 minutes. Enjoy!

Aloha Bread

2011-05-16T19:56:00.000-07:00

Aloha Bread

1 cup butter

2 cups sugar

4 eggs

1 1/4 cup mashed bananas

4 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 can (20 oz.) crushed pineapple, drained

3/4 cup coarsely chopped pecans

1 cup coconut

Grease 2 large loaf pans, and set aside. In a large mixing bowl, cream the butter and sugar. Stir in the eggs one at a time and add bananas. In a separate bowl combine the flower, baking powder, baking soda, and salt, then add to banana mixture. stir to moisten but do not overmix (which will create a coarse texture). Fold in the pineapple, pecans, and coconut;just until incorporated. Pour into prepared pans (about two-thirds full) and bake at 325 degrees for 60 to 80 minutes.

Yields 2 large loaves.

Brown Sugar Fruit Dip

2011-05-16T19:20:00.001-07:00

Brown Sugar Fruit Dip

8 oz. cream cheese, softened
1 c. white sugar
3/4 c. brown sugar
1 Tbsp vanilla

Method: Mix all ingredients until well combined. You need to whip it for quite awhile until it's not so grainy from the sugar. Serve with a variety of cut-up fresh fruits. We like apples, but it tastes great on almost anything!

Carrot Cake

2011-04-17T15:49:00.000-07:00

Easter is next Sunday! Whew I need to get going on easter skirts for my girls and I haven't even begun to think about easter baskets! If you don't try any new recipes this easter season then at least try this one! This Carrot Cake is the most moist and wonderful carrot cake you'll ever try. I believe the secret is the ground up ingredients that you'll never know are even there, namely the raisins. I have a strong hate for raisins that dates back to my childhood. And the fastest way to ruin any dessert for me is if you add raisins to it! But if you leave the raisins out of this recipe you'll surely ruin it! Try it out and let me know what you think :) Happy Easter!

Carrot Cake
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2 cups all-purpose flour
1 ½ teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 cup sweetened coconut
1/2 cup walnuts or pecans
1/2 cup raisins
2 cups granulated sugar
1 cup vegetable oil or applesauce
4 large eggs
3 cups peeled and finely grated carrots
1 recipe Cream Cheese Icing

Method
Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round or one 9x13-inch pan.
Stir flour, salt, baking soda, and cinnamon in a large bowl; set aside. Place sweetened coconut, walnuts, and raisins in a food processor or blender and process until very fine (or chop with knife until very, very fine).
In a large mixing bowl, combine sugar and oil and mix well. Add eggs, one at a time, beating until creamy. Add dry ingredients and mix until well blended. Add ground nut mixture and grated carrots and beat until blended. Divide batter equally into pans and bake 40 to 45 minutes. Allow to cool 10 minutes in the pans before removing and placing on cooling racks.

***When completely cool, frost with Cream Cheese Icing. Makes 12 servings. ENJOY!

Cream Cheese Frosting Recipe

Puffy Oven Pancake/ German Pancakes

2011-03-30T08:19:00.000-07:00

I have loved these pancakes for years! But it wasn't until this pregnancy that I have just constantly craved them. I might be capable of eating them every single day! Who knows- maybe I'm protein deficient. I would venture to say that I like them even better than pretty much anything else right now. If you minimize all the butter they are semi healthy and have a lot more protein than your average pancake does. You can also substitute whole wheat flour for regular white flour to pack in a little extra nutrition.

Puffy Oven Pancakes/ German Pancakes

6 Eggs
1 cup Milk
1 cup flour White or Whole Wheat
1/2 tsp Salt
1/4 cup butter

Place all ingredients except the butter into the canister of your blender and pulse blend just until combined. Heat the oven to 450 degrees. As the oven is heating place the butter in a glass 9 X 13 baking dish then place it into the oven and watch it carefully until the butter is completely melted. When the butter is melted pull the dish out of the oven. When the oven is completely up to heat pulse the blender one more quick time and then pour the contents of the blender into the buttered baking dish. Bake for 15-17 minutes. Serve with sugar sprinkled fresh berries, Maple Syrup, or Buttermilk Syrup.

Chicken Won Ton Salad and Dressing

2011-03-28T18:53:00.000-07:00

Dinner tonight was this fantastic fresh crunchy salad! It is perfectly filling but light at the same time. MMMmmmm, my 3 year old gobbled it right up, and I was happy to get some vegetable goodness into my little sugar fiend.

Chicken Won Ton Salad and Dressing

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Won Ton Salad Dressing
1/3 cup Sugar (for a healthier alt. try some other kind of sugar like splenda)
1/2 cup seasoned rice wine vinegar
1/4 cup olive oil
1/4 cup canola oil
1 tsp salt
1/4 tsp pepper
1/2-1 tsp sesame seeds
Place all of the above ingredients into a mason jar and securely attach the lid. Shake it until everything is combined thoroughly. Remember to shake the dressing again just before dressing the salad since it tends to separate quickly.

Won Ton Salad
4-5 baked Chicken Breasts shredded or diced
2 heads Romaine Lettuce shredded
1/4 cup thinly sliced Green Onion
1/3 cup sliced celery
1/3-1/2 cup shredded carrot
optional: water chestnuts (I leave them out because I strongly dislike them)
optional: sneak in about 1-1 1/2 cups shredded purple or green cabbage for more variety

Toss all of the above ingredients together in a large bowl. Pour the dressing over the salad just before serving and toss. Serve with fried Won Tons.

*A note about Won Tons.* You can most likely find them near where you find the tofu. I cut the square wontons into triangles just before I fry them in canola oil because triangles are much cuter then rectangles. I pour the oil 1/2-1 inch into a deep frying pan and cook them just until golden.

Applebee's Oriental Chicken Salad

2011-03-10T12:24:00.000-08:00

I've had this salad at several and bridal showers and it never fails to taste fabulous, so I thought it was about time that I write it down on my blog the way that I make it! It makes a fantastic dinner!

Applebee's Oriental Chicken Salad

Dressing

3 Tbsp. honey

2 Tbsp. Rice Vinegar

1/4 c. olive oil mayonnaise

1 tsp. Grey Poupon Dijon mustard

1/2 tsp. Sesame oil

Blend together all ingredients in a small bowl with a whisk or mixer. Refrigerate while you work on the salad.

Salad

Several pieces of Tyson's Crispy Chicken Strips

bagged salad with romaine lettuce, carrots, and cabbage

bagged coleslaw cabbage

1 Tbsp. sliced almonds

1/4 c. Chow Mein noodles

Mandarin oranges

Bake the chicken strips according to the package directions. At the last few minutes, add the almonds on the pan that the chicken is on so they can also be toasted. Remove and cool. Cut up the chicken into bite size pieces.

Mix together some of each of the lettuce and coleslaw. Top with cut up chicken, almonds, mandarin orange segments & noodles. Drizzle the dressing on top.

Caramel Apple Cheesecake Pie

2011-03-09T21:38:00.000-08:00

Last Sunday we had a family dinner/ Thanksgiving re-do. So I tried this recipe that I found on Annie's Eats. This recipe is totally perfect for a Thanksgiving type meal, ooOor if you're pregnant and craving apple pie and cheesecake all at once like me! I changed the original recipe a bit and am quite pleased with the changes I made so below is my version. Enjoy! It was so tasty that it was all gone before I got a chance to take a picture.

Caramel Apple Cheesecake Pie

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For the crust:
2 cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/2 tbsp. unsalted butter, melted
½ cup caramel
1 cup roughly chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
4-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
16 oz. cream cheese
½ cup sugar
2 tsp. vanilla extract
2 large egg
1 ½ Tbsp freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners' sugar
¼-½ cup caramel
Chopped pecans

Directions:
To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.

Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Place a 9x13 baking pan filled with approximately 2 inches of boiling water on the rack directly below the center. Bake until the cheesecake layer is set about 30-35 mins. The center will be set and not jiggly. Turn the heat off at this point and keep the oven closed as you allow it to cool for an additional 25-30 mins. Remove from the oven. Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until stiff peaks form (be careful not to over-beat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Adapted from From Annie's Eats

2011-02-17T15:44:00.000-08:00

Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened
1/2 cup butter, at room temperature
5 cups powdered sugar
2 tsp vanilla

With an electric mixer beat cream cheese until softened. Add butter and mix until blended. Add 3 cups powdered sugar and beat until blended. Add remaining powdered sugar and vanilla and beat until smooth and fluffy. Do not over mix; frosting will be runny.

Fudge Brownies

2011-02-02T17:56:00.000-08:00

Just in time for some yummy chocolate valentines treats- If you're looking for a brownie that's right in between cakey and fudgey, you've got it! These brownies combine both a fudge brownie's ultra-moist texture with a little cake-like rise, for what I think is next to perfection.

Fudge Brownies

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Adapted from the King Arthur Flour website

1 cup unsalted butter
2 ¼ cups sugar
4 large eggs
1 ¼ cups dutch dark cocoa
1 tsp salt
1 tsp baking powder
1 Tbsp vanilla extract
1 ½ cups flour
2 cups chocolate chips

Preheat oven to 350 degrees.
Lightly grease a 9X13” pan.
In a med-sized microwave safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla till smooth.
Add the warm butter/sugar mixture, stirring until smooth.
Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips
Spoon the batter into a lightly greased 9" x 13" pan.
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Pumpkin Pie Spice Granola

2011-01-06T14:23:00.000-08:00

This makes and inexpensive and healthy breakfast cereal. My kids like to just snack on it plain!

Pumpkin Pie Spice Granola

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3 ½ cups rolled oats
2 ½ cups puffed rice cereal (or in a pinch Rice Krispies work nicely too)
3 Tbsp Wheat Germ
3 Tbsp ground Flax Seed
2 tsp. pumpkin pie spice
1 tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 tsp. vanilla extract
up to 1 ½ cups chopped nuts (we used Pecans Coarsely Chopped)

Method:
Preheat the oven to 325°. Line a large baking sheet with parchment paper or silpat..
In a large bowl, combine oats, rice cereal, wheat germ and flax seed . In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour the wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.
Bake for 30 minutes. Then turn over the granola using a large, spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may or may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 12-15 more minutes. Allow granola to cool on the pan.
Break up granola and store in an airtight container.

Tastes great with milk or our favorite is on vanilla yogurt.

Red Rasberry Jello Cream

2010-12-28T15:07:00.000-08:00

I was given this recipe by one of my Mom's neighbors. This Jello is delicious and since it's not your regular jello it would be great for all sorts of events. We used it for a Christmas Dinner that my husband and I alone were almost entirely in charge of.

Red Raspberry Jello Cream

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1 small raspberry jello

1 small vanilla pudding – cook and serve
1 small tapioca pudding – cook and serve
8oz tub of cool whip
frozen raspberries

Take 3 cups water – add the 2 puddings and the Jello mix to it and cook over a medium heat until it starts to boil. Boil for three minutes. Let the pudding mixture cool completely and then add 8 oz Cool Whip and at least two cups raspberries – thawed and drained – fold all together and refrigerate until serving.

Cheesey Potatoes

2010-12-28T14:09:00.000-08:00

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Cheesy Potatoes

Makes 1 9x13 pan
Ingredients:
2 pounds hash browns-thawed
1/4 cup onion
2 cans cream of chicken
1 pint sour cream
10 ounces grated cheddar cheese: divided
1/2 cup Parmesan cheese

Method: Mix all ingredients together, reserving some of the cheese to sprinkle on last. Spray 9x13 pan with cooking spray. Then spread out potatoes mixture on the pan. Sprinkle with a little more cheddar and Parmesan cheese. Bake at 350 for 55-60 minutes.

Caramels

2010-12-26T22:32:00.000-08:00

I LOVE CARAMEL! Nothing says christmas for me quite like homemade caramel. I can't believe it but I made this recipe 4 times and they were still gone faster than lightning! A candy thermometer is crucial to making sure that the caramel is cooked to the right texture.

Christmas Caramels!

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Recipe Yields: 1 jelly roll pan, or for thicker caramels put them in a 9x13

*I often double the recipe so that there are plenty to give away!

1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
2 tsp vanilla extract

Melt the butter in a large sauce pan.
Add your brown sugar. (brown sugar is the reason that these caramels taste so much better than most so don't even think about substitution) Stir it all around until it dissolves completely.
Add the sweetened condensed milk, and the corn syrup.
Over medium heat bring the mixture to a boil, while stirring. Stirring is crucial here. Don't stop stirring, no matter what!
The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240.
Remove your caramel from the heat then add 2 tsp vanilla. Stir until well combined.
Pour the caramel into a buttered jelly roll pan. Allow caramels to cool and set. This should take about 30 minutes.
Cut them into strips and then into the desired size squares. A pizza wheel works well for this.
Cut up some wax paper and you are set to wrap your fabulous caramels.

Marie Callender's Lemon Cream Cheese Pie

2010-11-04T10:47:00.000-07:00

I finally found it! I have looked on more than one occasion for this recipe or something closely related to it because it's so good! It's fabulously indulgent and creamy, this pie combines the fresh flavor of lemon with the comfort of cheesecake perfectly. Try it and let me know what you think. Now I just need some kind of special occasion sooner than Thanksgiving to make it!

Marie Callender's Lemon Cream Cheese Pie
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Crust:
1 1/4 C. graham crackers crumbs
1/4 C. sugar
4 Tbs. butter, melted

Cream Cheese Layer:
12 oz. cream cheese
1/3 C. sugar
1/3 C. sour cream
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. Knox gelatin
1 Tbs. cold water

Lemon Layer:
1 1/2 C. water
1 C. sugar
1/2 C. fresh lemon juice
4 egg yolks beaten
5 Tbs. cornstarch
1 Tbs. grated lemon peel
1/4 tsp. salt
2 Tbs. butter

Whipped Cream

Method

Crust: Mix all the ingredients together and shape in a 9" pie pan. Bake a t 375 for 7-8 minutes then remove from the oven and cool.

To make cream cheese layer, combine cream cheese, sugar, sour cream and salt in medium sized pan and cook on a very low heat stirring constantly until mixture starts to boil lightly. Mix gelatin with water and dissolve. When dissolved add to mixture along with vanilla and stir well. Cook until mixture reaches a light boil and cook for 2 minutes. Remove from heat and cool off. When it's luke-warm layer cream cheese on crust and refrigerate until cooled.

To make lemon topping, place water, sugar, lemon juice, cornstarch, salt and lemon peel in a saucepan and whisk until mixture comes to a boil at medium heat. Cook for 2 minutes until thick. Pour 1/2 hot mixture in beaten eggs slowly and stir constantly. When the mixture is completely blended pour egg mixture in to the hot pudding stir and cook until the pudding reaches boiling stage. Stir and let boil slowly for about 5 minutes. Remove from heat add butter and vanilla stir and set aside until cooled off. When lemon mixture reaches room temperature gently smooth it over the cream cheese mixture and chill for several hours before serving.

Fresh whipped cream tops this pie off perfectly.

Home Made Pumpkin Puree

2010-11-02T12:36:00.000-07:00

What am I doing today? Well I decided that it was time to cook up the unused pumpkins we had on hand, before they went bad, so that we could have plenty pumpkin puree on hand for the Holidays. Although it's not a glamorous job- someone needed to do it and besides homemade pumpkin puree is arguably much better than the canned version. Yes- I could go to all the trouble of recounting my tales of triumph over the pumpkins today but again Ree Drummond has produced what I think is hands down the best instruction I have found.

Pioneer Woman Cooks- Pumpkin Puree

Here are my favorite recipes that we use pumpkin puree in:

Pumpkin Pie Bran Muffins
Pumpkin Bread
Pumpkin Cheesecake
Pumpkin chocolate chip cookies
Pumpkin Fruit Dip
Pumpkin Bundt Cake

Pumpkin Dip

2010-11-01T12:00:00.000-07:00

I went to a fun play group with several of my friends that I grew up with on the day before Halloween. We had yummy lunch and my friend Mel brought this wonderful dip and I've been craving it ever since.

Pumpkin Fruit Dip

1 8oz box of cream cheese
2 7oz jars of marshmallow creme
15oz pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla

In a medium bowl beat together the cream cheese, and marshmallow creme until smooth. Fold in pumpkin, pumpkin pie spice and vanilla. Cover and refrigerate until serving. Serve with sliced fruits like apples or pears and gingersnaps and Nilla wafers.

Baked Potato Soup

2010-10-21T18:46:00.000-07:00

This soup had the kids at our house literally making up songs and singing it's praise as they gobbled it up tonight. It's super delicious! I hope you like it too.

Baked Potato Soup

4 Baked potatoes (we used left overs)
2/3 cup Flour
1/2 Cup Butter
6 Cups Milk
1 cup shredded sharp cheddar cheese, divided
1 tsp salt
1/2 tsp pepper
1 cup Sour Cream
3/4 cup sliced green onions divided
1lb sliced bacon cooked and crumbled

Preheat oven to 300 degrees. In a glass oven proof dish place your butter. When the butter is mostly melted pour in the flour, and whisk until blended. Bake for 15-18 minutes until bubbly.

Ia large pot pour in all the milk, and add the flour mixture stirring with a whisk until all blended. Cook over medium heat until thick and bubbly (approx 8 minutes.) Add peeled and roughly chopped/roughly mashed potatoes, 3/4 cup cheese, salt, pepper stirring until cheese melts. Remove from heat.

Stir in sour cream, 3/4 of the crumbled bacon and 1/2 cup onions. Cook over low heat until thoroughly heated but DO NOT BOIL. Garnish with additional cheese, bacon and onions and ground pepper.

Zuppa Toscana

2010-10-18T09:13:00.000-07:00

Hip Hip Hooray for soup weather at last! Ahhhh October! I love it when I can break out the soup recipes and cook away. Soup is so easy and so tasty. To be honest I am not a fan of the Olive Garden but they did make me familiar with a great soup so kudos to them for that! Try it out, hopefully you'll enjoy this as much as we did.

Zuppa Toscana

1 lb. spicy Italian sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 large russet potatoes, scrubbed clean and cubed
2 garlic cloves minced
1 med. onion diced
2 cups washed and roughly chopped kale
1 cup heavy whipping cream
salt and pepper – to taste

Method:
Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
Drain sausage and set to the side.
Brown bacon in a pan over medium-high heat. Be careful not to cook all the way to crispy.
Drain bacon and set to the side.
Place broth, water, garlic, potatoes, and onion in a pot. Simmer over medium heat until potatoes are tender.
Add sausage and bacon to the soup. Simmer for 10 minutes. Add kale and cream to pot. Season with salt and pepper. Heat thoroughly but don't boil.

Homemade Hamburger Helper.

2010-10-14T09:01:00.000-07:00

Why make it from a box when you can whip this up almost as fast and inexpensively and it tastes 100 times better!

Homemade Hamburger Helper

1 large onions, chopped
3 garlic cloves, minced
1 1/2 tablespoons olive oil
1 1/2 lbs ground beef, browned and drained
2 (24 ounce) cans stewed tomatoes
1 (24 ounce) cans water
12 ounces elbow macaroni, raw
1 1/2tsp- to taste salt
1 1/2tsp- to taste pepper
Garnish with parmesan cheese (optional)

Method:

Saute onions and garlic in olive oil until translucent.
Brown ground beef and drain.
Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture.
Cook for 15 to 20 minutes or until macaroni is tender.
If desired, top with Parmesan cheese.

Serve with crusty bread and a salad.

Kneaders Pumpkin Chocolate Chip Bread

2010-09-29T16:39:00.000-07:00

This is a more cost effective solution to my Kneaders Pumpkin bread addiction! There is also just something fantastic about the scent of pumpkin bread cooking, you don't get that from a pre-made loaf at Kneaders. I just finished making a double batch and between my family, V.T. Ladies and my siblings we will no doubt have it devoured before the end of 2 days!

Kneaders Pumpkin Chocolate Chip Bread

3 ⅓ cups all purpose Flour

1 Tbsp Cinnamon

1 Tsp pumpkin pie spice

2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 ½ teaspoon Salt
2 ⅔ cups Sugar
⅔ cups Softened Butter
4 whole Eggs
1 pound (30oz) Mashed Pumpkin
⅔ cups Water
1 cup Semi-Sweet Chocolate Chips (I highly recommend Ghiradelli)

Method-

Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

Pour into two large greased bread pans and bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.

Makes 3 loaves. That won’t make it very long at your house before being devoured.

* *a note about the chocolate chips* I am usually a huge fan of milk chocolate only but this is one of those rare situations where semi-sweet chocolate chips are definitely in order, you won't be sorry. And again as I noted above buy the Ghiradelli kind because they really are that much better!

Holiday Syrup

2010-09-15T10:13:00.000-07:00

My roommate in college and dear friend Kim introduced me to this syrup and I fell in love with it. I had never tasted anything so wonderful, so thanks Kim.

Holiday Syrup
1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1 teaspoon Karo syrup
1 teaspoon baking soda
1 tsp vanilla

Bring the butter, sugar, buttermilk and Karo syrup to a boil in large pan. Remove from heat and stir.
Then add the baking soda and vanilla. Mixture will fizz to twice the size. Stir occasionally, and serve while hot. I like this on puffy oven German pancakes.

Homemade Maple syrup

2010-08-15T22:10:00.000-07:00

Homemade Maple Syrup

1 cup water
2 cups white sugar
1/4 cup corn syrup
1 Tbsp Mapleine

Bring the sugar, water, and corn syrup to a boil. Turn off the heat add Mapleine. Serve over pancakes waffles, or french toast.

Grilled Chicken Penne with Tomato Cream Sauce

2010-08-05T20:00:00.000-07:00

Grilled Chicken Penne with Tomato Cream Sauce

Click here for the printer friendly version

1 lb boneless, skinless chicken breasts

Montreal Steak seasoning
1lb penne pasta
2 tbsp butter
2 tbsp olive oil
2 cloves fresh garlic, minced
1 cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1 1/2 cup sliced Fresh Mushrooms we used the button variety
1/2 bell pepper any color sliced into strips
1-2 roma tomatoes roughly chopped
salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves

Rinse chicken breasts in cold water. Place between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat your grill to medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is sizzling hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool.

In a large pot, boil water with 1 tbsp salt. Add 1lb penne pasta noodles and boil according to package directions.
Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the Mushrooms, peppers and tomato until the peppers are tender crisp. Add garlic and cook, stirring occasionally, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and bring to a boil. Meanwhile, slice chicken. Once the broth has heated through, stir in tomato sauce. Add the heavy cream and stir well to combine but do not boil again. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken Mmmm MMMMmmm!
*** For a little extra heat, which I always love, add a pinch of cayenne pepper. Oh and Parmesan cheese is a welcome addition any day!

Hula Smoothie

2010-06-15T21:50:00.000-07:00

Hula Smoothie

1 handful strawberries fresh or frozen
1 cup milk
1 tablespoons of pina coloda mix
1 or 2 slices of pineapple
around 10 ice cubes
a small slice of watermelon, deseeded
1/4 cup of sugar

Add each ingredient into the blender. Blend for about 3 minutes or until smooth and the ice cubes are blended.Pour and serve. Enjoy!

Banana Boat Smoothie

2010-06-15T21:48:00.000-07:00

Banana Boat Smoothie
2 bananas
1/2 cup of orange juice
1/2 cup of vanilla yogurt
1 can of pineapple juice
1 cup ice cubes
Peel bananas and place in blender. Add orange juice. Add vanilla yogurt. Next add pineapple juice then add ice. Blend for 30 seconds. Enjoy a refreshing smoothie!

Quick and Easy Fruit Dip

2010-06-15T21:40:00.000-07:00

Quick and Easy Fruit Dip
1 jar Marshmellow fluff
1 8oz box of cream cheese
2 Tbsp Orange Juice concentrate, thawed

In a medium size serving bowl, mix together marshmallow creme, cream cheese, and orange juice. Refrigerate and serve chilled.

Fruit Salsa with Cinnamon Chips

2010-06-14T08:51:00.000-07:00

I made this to go with dinner a couple of weeks ago and it was a huge hit with the whole family! The flavors are perfect for summer and since the salsa part requires very little sugar it's a fairly healthy dish.

Fruit Salsa With Cinnamon Chips

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3 Medium Granny Smith Apples- Cored peeled and diced

4 cups strawberries-cored and chopped

3 Kiwi's- peeled and diced

the zest and juice of one orange

2 Tbsp brown sugar

Combine the above ingredients and toss to distribute the sugar.

Cinnamon Chips

8-10 raw tortilla's cut into wedges (I like the kind from Costco)

cinnamon/sugar mixture

Spread the Cinnamon sugar mixture on a plate. Dip both sides of each tortilla wedge into the mixture and place onto a baking sheet. bake a t 350- just watch for the tortilla wedges to start to bubble and the sugar start to melt a bit. Cool completely!

Note* If the tortilla's seem a little dry-ish then I just barely spray them with a touch of Pam and then the sugar mixture will stick to the chip better.

Fruit, Nut, and Wheat Berry Salad

2010-06-06T16:11:00.000-07:00

On a trip to visit our good friends, I sampled this recipe and fell in love! It is delicious and healthy and another great way to incorporate some food storage into everyday eating. So what do you say? Let's rotate some of that food storage before it goes bad! I like to eat it for breakfast but it's called a salad hmmm I think that it great both ways; what do you think?

Since I neglected to take a pic of my batch

I found this picture from Food Network, Here.

Fruit, Nut, and Wheat Berry Salad

(this is breakfast to me!:))

1 orange
2 cups cooked wheat berries
1/2 cup pecans, coarsely chopped
1/3 cup dried cranberries
1 large crisp apple, cored and diced

Dressing:
2 Tbsp Apple cider vinegar
1 Tbsp honey or agave
1/4 tsp black pepper (optional)
3 Tbsp vegetable/canola oil (don't try to substitute EVOO I know this from a sad mistake.)
1/4 tsp salt
Zest the orange into a large serving bowl. Then juice the orange into a small separate bowl and toss in the cranberries. Let the mixture sit at room temperature for 20 minutes. Mix the wheat berries, diced apple, and pecan halves in with the orange zest. Drain the cranberries, reserving the juice, and toss them in to the wheat berry mixture. Mix the reserved orange juice, vinegar, oil, honey, salt and pepper. Pour over the salad and mix well. You must must must cover and refrigerate for at least an hour to blend the flavors. It's a huge temptation to just dig right in but I promise your patients will be handsomely rewarded! This salad makes an excellent breakfast and is great as a left over because the flavor just gets better and better.

Basic Cooked Wheat Berries:

1 cup wheat
4 cups water
1 tsp salt
Place in 4-6 quart slow cooker. Turn on high and cook for 3-4 hours or until the wheat is chewy. Drain off any excess water. You could cook it overnight on low but I don't recommend it because if you over cook it then things aren't pretty. The wheat can be refrigerated for 3 days or up to 2 months in the freezer.

Mango Lassi Recipe

2010-05-13T09:51:00.000-07:00

Mango Lassi Recipe

1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)

Method

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Makes about 2 cups.

Coconut Cake

2010-05-08T09:21:00.000-07:00

Paula Deen is a saint! Most of us know this already, but if you do not then here's a challenge- Find out just how much of a saint she really is by making any of her recipes here. This cake is both delicious and beautiful.

Coconut Cake

Cake:

Basic 1-2-3-4 Cake

1 cup (2 sticks) butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted self-rising flour

1 cup (milk) unsweetened coconut milk

1 teaspoon pure vanilla extract

Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among 3 prepared round pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Filling:

3/4 cup sugar

1 cup sour cream

4 tablespoons milk

1/2 cup flaked, sweetened coconut

Frosting:

7-Minute Frosting

1/3 cup water

1/8 teaspoon salt

1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup

1 1/2 cup sugar

2 egg whites

1 1/2 teaspoon pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water and egg whites into a mixing bowl and beat for 1 minute with a handheld electric mixer. Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Remove the bowl from the boiler and gently stir in vanilla with a spatula.

Flaked, sweetened coconut for sprinkling

Directions

Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pan as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1 inch apart until entire cake has been poked. Spread one third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together, I stick them with toothpicks to prevent cake from shifting.) You can place the cake in the refrigerator for 3 days to allow it to absorb the filling mixture.

Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cake with additional coconut.

Honeylulu Chicken

2010-05-04T20:34:00.000-07:00

This is a very delicious marinade that I found the recipe for on www.simplifysupper.com. They have a great website for nights or weeks when you don't feel creative enough to come up with your own ideas. Some of the recipes are overly simplified but for the most part very tasty.

Honeylulu Chicken Simplified

4 boneless, skinless chicken breasts
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup honey
1/4 cup olive oil
1 teaspoon salt
1 teaspoon ginger
1 teaspoon Dry mustard
1/4 teaspoon black pepper

Whisk all ingredients except chicken in a bowl. Place the chicken in a shallow baking dish or gallon ziploc bag and pour the sauce over all. Place in refrigerator to marinate at least four hours. BBQ over hot coals. Enjoy!

Fresh Fruit Tart

2010-05-04T16:20:00.000-07:00

I'll be the first to admit that I suffer from an obsession which involves almost any dessert that comes from Market Street Grill! I jumped at the chance to make these delectable little beauties for our ward Girls Camp Fundraiser/Bake-sale. Since I am a huge fan of girls camp and bake-sales it was a win win situation! Try these out you WILL NOT be sorry I promise! They would be fantastic for those spring bridal or Baby showers that are inevitable.

Fresh Fruit Tart

Market Street Grill Recipe

Tart Dough Ingredients:
1/4 cup almond paste*** (recipe below)
1/2 cup sugar
3/4 cup butter
pinch salt
3 egg yolks
1 ounce whipping cream
2 cups cake flour

Using an electric mixer on medium speed, blend all of the above ingredients until combined, but do not over-mix! Chill dough for 10 minutes.
Roll out dough on floured board to 1/4" thickness and place in a 10" fluted pie tin with a removable bottom. Bake for 25 minutes at 325 degrees, remove from oven and store in a cool, dry place.

Mock Pastry Cream Filling Ingredients:
(1) 5.1 ounce box of vanilla Jell-O pudding (disregard package directions)
2 cups heavy whipping cream
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla

Combine by hand all of the above ingredients until mixed. Chill for one half hour.

Remove tart shell from pie tin. Fill tart shell with pastry cream and level the amount. Arrange with your choice of fruit (strawberries, raspberries, kiwi, pears, apples, etc).

Apricot Glaze Ingredients:
1/4 cup apricot jelly
1/4 cup hot water

Method:
Combine apricot jelly and hot water to make a glaze. Using a pastry brush, apply the glaze over the finished fruit tart.

*Option for individual Fruit Tarts:
Form the crust to fit your small pie tins or tart pans and follow above instructions.

Almond Paste Recipe

1 1/2 cups slivered blanched almonds
1 1/2 cups confectioners' sugar
5 tablespoons light corn syrup

In the bowl of a food processor fitted with the blade attachment, process the almonds into very small pieces but not powder, about 20 seconds.
Add the sugar, and corn syrup. Process until the mixture begins to form into a stiff paste and holds its shape when pressed together, about 45 seconds (for a smoother texture process longer).
Transfer to a medium bowl, cover, and refrigerate until ready to use.

30 Minute Chicken Noodle Soup (from Rachael Ray)

2010-04-21T20:05:00.000-07:00

Tonight was rainy and cold so soup was definitely in order. I found this recipe and decided on a whim to try it out! I really liked how quickly it all came together and also the way that it was seasoned. Throwing the veggies in before adding the liquid gives them a chance to caramelize and add more flavor. I would usually shy away from using dill since I don't love it, but I decided to just throw it in and give it a whirl- and surprisingly we all liked it!

30 Minute Chicken Noodle Soup (From Rachael Ray)

2 tablespoons extra virgin olive oil (2 turns around the pan)
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped or substitute a potato
1 medium onion, chopped
2 celery ribs, chopped
2 fresh bay leaves or dried bay leaves
salt and pepper
6 cups good quality chicken stock
1 lb chicken breast tenders, diced
1/2 lb wide egg noodles
1/4 cup fresh parsley, chopped (dried 1 to 1 1/2 tsp)
1/4 cup fresh dill, chopped (dried 1 to 1 1/2 tsp)
My add in 3-4 Kale leaves washed and torn into bite size pieces.

Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed. Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat. Stir in Kale, parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

French Dip Sandwiches

2010-04-14T09:41:00.000-07:00

French Dip Sandwiches

1lb Leftover roast beef or Beef sliced from the deli
Au jus mix (I buy the packet from the store and mix it as directed)
optional- 1/2 Sliced yellow onion sauteed in olive oil until translucent
French rolls or chibatta buns
Provolone Cheese slices

Mix the Au jus according to the package directions. Place Au jus, meat and onion into crockpot. Heat until meat is warm. Serve on a toasted roll, with some onions and provolone. Dip sandwich in extra Au jus if desired.

*bad picture, but hey at least I took one!

Perfect Chocolate Chip Cookies

2010-04-12T09:12:00.000-07:00

Eureka! I think that I may have struck gold with this recipe! I have now made these cookies over 10 times and they have been perfect each and every time. The texture and flavor are DIVINE and they look just like the ones you can buy in the store, gorgeous! You'll want to double this recipe so that there are plenty to share! The recipe is a little specific but boy oh boy- AHHH I need to make them again right now! I'm not sure where this recipe came from so I'd like to give credit where credit is due, I have done nothing to alter this recipe at all. If anyone knows perhaps where this recipe came from let me know...

Just look at them!!

Chocolate Chip Cookies

2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons)

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons unsalted butter, melted and cooled slightly (1 1/2 sticks)

1 cup brown sugar (light or dark)

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1-2 cup chocolate chips ( the recipe calls for semi or bittersweet, I like milk chocolate)

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, vanilla and egg yolk. Add dry ingredients; mix until just combined. Stir in chips.

Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.).

Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

White Enchiladas

2010-04-11T09:37:00.000-07:00

While growing up in SoJo my next door neighbor used to make these enchiladas often and they were so yummy! I remember on occasion eating dinner at their house, with my friend Jenni, and enjoying them so much! After I was married my ward put together a cookbook and I was lucky enough to get one; Well- Sandi (my neighbor) contributed her recipe for these delicious enchilada's and I finally got it. Now this has become a go-to recipe for me, my family just loves these and they are really easy to make not to mention tasty! Thanks Sandi!

White Enchiladas
2 Cups cooked and chopped Chicken
1/2 onion diced
1/2 lb grated mozzarella cheese
1 can green chilis 4oz
1 Cup sour cream
1 dozen fajita sized flour tortillas

Sauce 1 can cream of chicken soup and 1 cup chicken broth whisked together until well combined.

Combine all ingredients above (Save some cheese) into a large bowl. Put heaping tablespoons of ingredients into the tortillas. Roll and place the tortillas seam side down into a 9X13 dish. Combine sauce ingredients and pour the mixture over the tortilla rolls. Top with the left over cheese. Bake at 350 for 20-30 minutes or until hot and bubbly.
Serve with fresh pico de gallo.

I ran out of mozzarella this day so instead of going to the store I subbed in cheddar and it worked out really well! Mmmm I wonder what using some pepper jack would taste like?

Very Very Tasty Frosting

2010-04-08T21:08:00.000-07:00

My little buddy Luke wanted a swimming pool cake for his birthday. So I made a swimming pool cake! I wanted to try something new so I tried this recipe for the frosting and I am entirely sold! I thought it was strange that it had no powdered sugar in it, but the flavor and texture are great and I didn't even miss the traditional buttercream! Try it! You just might like it as much as I did!

Very Very Tasty Frosting

1 cup Milk
5 Tablespoons Flour
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

Whisk flour and milk in a saucepan: heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If you are in a hurry the fridge will be your friend!) Stir in the vanilla.
Cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all comes together and resembles whipped cream. Frost your cake and enjoy the creamy goodness that is this frosting!

The water is made from blue jello and we colored the frosting a little to make it pale yellow.

Luke put the candy on his cake all by himself with just a little bit of help from me!

The Great American Bake Off

2010-04-01T16:16:00.000-07:00

My Friend Christel and I are doing The Great American Bake Sale to end childhood hunger in America.
It will be held on April 17th, in 2 weeks.
Would anyone be interested in donating baked goodies or even doing this with me? You can join my team, and hopefully we'll get a lot of people to donate different baked items. I think it will be SUPER FUN!! So...any takers?

Go to
http://join.strength.org/site/TR/CEM/Gen eral?team_id=95180&pg=team&fr_id=1110

and click on the words "Join Team"

We also welcome $ donations, but prefer the cookie/baked good kind.

Thanks in advance

-Whit

Baked Apple Upside Down French Toast

2010-03-16T13:14:00.000-07:00

This is the other breakfast recipe that I made while we were enjoying our weekend up at East Canyon with Ryan's family. I thought that it was delicious and was really happy about how easy it was to make. Let's face it-- at 7AM I'm not really into getting up to make breakfast. My "captive guinea pig family" said that they also enjoyed this recipe---that is with the exception of "the Mayor" whom doesn't like cooked fruit, I made the egg dish especially for him :).

Baked Apple Upside Down French Toast

  3 lbs. Granny Smith apples, peeled, quartered and thinly sliced
  6 Tablespoons butter
  ¾ cup granulated sugar
  1 teaspoon cinnamon
  8 slices French bread, sliced ¾” thick
  6 to 7 eggs
  ½ teaspoon vanilla
  ¼ teaspoon freshly grated nutmeg
  1 cup milk
  ½ cup heavy cream or half and half

Melt butter in large pan and add sliced apples. Top apples with sugar and cinnamon and stir to incorporate. Saute over medium heat until apples are limp and translucent, about 10 minutes, stirring so they don’t scorch.

Pour apples into a 9” x 13” glass ovenproof baking dish. Top with sliced French bread. Fill any spaces with small pieces of sliced bread so that entire surface is covered. In a large bowl whisk eggs with vanilla, nutmeg, milk and cream. Pour this mixture over the Bread evenly so that all pieces absorb the liquid. Cover with plastic wrap and refrigerate overnight.

The next morning, pre-heat the oven to 400º. Bake French toast for 25 minutes or until bread is golden and custard is set. Invert carefully onto a sheet pan and cut into squares to serve, apple-side-up. You may add the syrup of your choice and a dollop of crème fraiche (or in a pinch just use whipped cream.) Serves 6 to 8.

3 Cheese Crustless Quiche

2010-03-16T11:00:00.000-07:00

My Hunk, the Gals and I spent a very enjoyable weekend at The East Canyon Resort with Ryan's family. We soooo needed a break from real life since the past two weeks have been rather emotionally draining. What a nice relaxing weekend! I made breakfast and so I thought I'd take the opportunity make some new recipes and try them out on my "captive audience" BWA-aHa-Ha :) I think that they turned out pretty well, or Ryan's family is just nice to me.... try it out and let me know what you think.

3 Cheese Crustless Quiche

1/4 cup butter
1/2 cup flour (may need to add 2 tsp) for a thicker consistency
1 cup cream or milk
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon mustard
1/4 teaspoon nutmeg
6 large eggs
1 (3 oz) package softened cream cheese
2 cups cottage cheese
1 lb. cubed Monterey Jack cheese

Melt butter, add flour until smooth consistency. Beat cream or milk, baking powder, salt, sugar, dry mustard, nutmeg, eggs and cheeses. Add butter and flour mixture. Stir until well blended. Pour into a 9x13-inch baking dish that has been sprayed with a no stick cooking spray. Bake at 350 degrees for 45 min to 1 hour.

CUPCAKES!!!!

2010-02-26T13:32:00.000-08:00

Let me just say that I have found my love for Cupcakes (I've often wondered what the big draw to cupcake's so suddenly was? But I wonder no longer- I have realized what the big deal IS!) My Marmee gave me Wendy Paul's cupcake cookbook for V-day because she loves me!

A quick word of advice...
BUY THE COOKBOOK
you won't be sorry.

My first opportunity to use my new cookbook was for Madison's 5th birthday celebration Numero Dos that we celebrated with my SIL Jamie since her birthday is the day after Maddie's. I made the Chocolate Carmel Surprise cupcakes with both Chocolate ganache frosting and Carmel Cream Frosting- GO ME! They are delicious, but don't just take my word for it try them out and let me know what you think.

PS Good thing the weather is finally getting better because I need to get some good running miles in if I continue on my baking spree this way...

Chocolate Carmel Surprise Cupcakes

1 box chocolate cake mix

2 eggs

1/2 cup milk

1/2 cup oil

1 tsp vanilla

1 package of chocolate covered caramels (I used Rolo candies.)

Mix together cake mix eggs, milk oil and vanilla until light and fluffy.

Line cupcake pan with cupcake papers.

Layer a spoonful or cake batter. Add 1-2 chocolate caramels on top of batter. Fill paper liners with cake mix until 3/4 full.

bake 350 degrees for 15-18 minutes or until cake springs back when lightly touched.

Frostings: My ganache frosting recipe is HERE or you can use...

Wendy Paul's Caramel Cream Frosting

4 Tbsp butter

1/2 cup brown sugar

2-3 Tbsp Whole Milk

1 cup powdered sugar

1 tsp Vanilla extract

Place butter and brown sugar into a medium skillet over medium heat. Stir and cook the mixture until it comes to a boil.

Add Milk and bring the mixture back to a boil, stirring constantly.

Remove the pan from heat and add powdered sugar and vanilla. Beat mixture with a wooden spoon until smooth and creamy.

Allow the cupcakes to cool slightly before frosting. Frosting will harden when cooled completely.

Next on my Cupcake baking spree are Nanimo Brownie Cupcakes, and Pink Lemonade Cupcakes. I'll Post the pics... Don't worry.

Chocolate Crinkle Cookies

2010-02-22T09:31:00.000-08:00

PS. sorry about the lack of pictures but like so many of the yummy things I make, I took them to a family thing and they were gobbled up before I thought to take a picture. Note to self--I need to be better about that....

Chocolate Crinkle Cookies
(otherwise known as Chocolate Snowball cookies)

2 cups sugar
3/4 cup vegetable oil
3/4 cup cocoa powder
4 eggs
2 tsp vanilla extract
2 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
powdered sugar

In a large mixing bowl, combine the sugar & Vegetable oil. Add cocoa, mix well. Beat in eggs and vanilla. In another bowl combine flour, baking powder and salt; add to cocoa mixture blending well. Cover then chill at least 2 hours. Heat oven to 350. Make dough into 1 inch balls. Roll in powdered sugar (good job for someone age 2-5 :) Place 2 inches apart on cookie sheet lined with parchment. Bake 12 to 14 minutes or until almost no indentation remains when touched (don't over bake.) Remove from cookie sheet, Cool on wire rack.

Homemade Salt Play-dough

2010-02-18T12:12:00.000-08:00

I had 2 bored girls today so I decided to make some new playdough since all of their store bought play-dough was getting rather dry. It was a hit! Not only could we make our own custom colors but we have the added benefit that I don't care if it gets dried out or mixed up. My 5 year old enjoys the idea that she can sculpt something and just let it harden.

Homemade Salt Play-dough

1 cup water
1 tablespoon vegetable oil
1/2 cup salt
1 tablespoon cream of tartar
Food coloring
1 cup flour

Combine water, oil, salt, cream of tartar, and food coloring in a saucepan and heat until warm. Remove from heat and add flour. Stir, then knead until smooth. The cream of tartar makes this dough last 6 months or longer. Store this dough in an airtight container.

Fresh Mozzarella & Tomato Basil Pizza

2010-02-10T18:40:00.000-08:00

I have a couple of friends to thank for this recipe... Firstly Coleen posted this recipe on her family blog and since we are pesto and fresh mozzarella and fresh tomato lovers I had to give it a try! Secondly Melanie --she had us over for a play-date and made wonderful pizza on wonderful crust so I begged the crust recipe off of her and the results were PERFECTION! Hope you like this as much as we did. My eldest is still begging me to make it again and we had it only 5 nights ago. I usually like to wait a little longer before I make something again just to be fair to all of my other recipes ha ha!

Fresh Mozzarella and Tomato Basil Pizza

(the pic is pre-baking we gobbled this one up so fast that I didn't get a post-baking pic)

(use the crust recipe from the previous post)
fresh Mozzarella cheese (the wet kind)
4-5 ripe Roma tomatoes
jar of pesto
1/4-1/2 cup shredded Parmesan cheese
Slivered red onion (optional)

Make your favorite pizza dough and bake as directed. Bake it for 6-7 minutes then add the toppings and bake until cheese is melted. Spread pesto onto the crust, be generous but don't over do it. Just a thin layer will do. Then cover with sliced fresh mozzarella cheese, I sliced my ball into 1/8 " thick slices and covered the pizza with them. It's fine if there are gaps, just lay it on there. Then slice the FRESH tomatoes as thinly as you can and layer them on just like you would with pepperonis, you can layer it two to three thick and cover it. Lightly salt and pepper tomatoes then sprinkle with shredded parmesan. If you are a red onion lover add some at this point. Bake until melted and get ready for heaven.

Pizza Crust Perfection

2010-02-10T18:28:00.000-08:00

Thanks Melanie!

Pizza Crust Perfection

1 TBSP yeast
1 TBSP honey
1 tsp salt
1 1/2 Cup warm water
3ish...cups of flour :)

Dissolve yeast in warm water. Stir in honey and salt. Gradually stir in flour until dough forms and isn't too sticky. (just add 1/2 c at a time) You need to be able to push it around and spread it flat with your hands, so it can't be sticking to your fingers. But also be careful not to add too much flour! :)
Butter a cookie sheet and then sprinkle with cornmeal to help the crust not burn or stick to the pan. Place the ball of dough in the middle and begin pressing and stretching (this can be tricky sometimes) but take your time. Don't spread it too thin that it tears. If it does, just push more dough in that direction and patch it up! Bake at 400 degrees for 15-18 minutes. This recipe yields 1 cookie sheet!

Sourdough Muffins

2010-02-05T21:15:00.000-08:00

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

2010-02-01T22:24:00.000-08:00

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!

2010-01-15T22:06:00.000-08:00

Layered Shrimp Dip

16 ounces, weight Cream Cheese, softened
1 bottle (8-9 Oz. Bottle) Cocktail Sauce Of Your Choice
2 pounds Cooked, Chopped Shrimp
1 cup Chopped Tomato
1 cup Chopped Green Onions
2 cups Shredded Mozzarella Cheese

Layer in a dish as listed above.
Serve with crackers, or toasted baguette.

Mexican Bubble Pizza

2010-01-15T08:17:00.000-08:00

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!

2010-01-14T13:01:00.000-08:00

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.

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!

2010-01-12T09:37:00.000-08:00

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

2010-01-11T21:35:00.000-08:00

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

2010-01-11T09:00:00.000-08:00

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

2010-01-08T14:30:00.000-08:00

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

2010-01-07T10:33:00.000-08:00

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

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

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

2010-01-03T13:07:00.000-08:00

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

2010-01-03T13:01:00.000-08:00

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

2010-01-01T08:00:00.000-08:00

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

2009-12-30T20:14:00.000-08:00

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

2009-12-30T13:00:00.000-08:00

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

2009-12-29T12:19:00.000-08:00

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

2009-12-27T15:29:00.000-08:00

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

2009-12-15T19:14:00.000-08:00

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

2009-11-26T09:00:00.000-08:00

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

2009-11-24T09:25:00.000-08:00

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

2009-11-24T09:15:00.000-08:00

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?

2009-11-23T21:05:00.000-08:00

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!

2009-11-17T20:47:00.000-08:00

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

2009-11-16T20:00:00.000-08:00

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

2009-11-11T12:21:00.000-08:00

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.

Pumpkin Cheesecake

2009-11-02T12:54:00.000-08:00

I am not a huge fan of the classic pumpkin pie that everyone serves after Thanksgiving dinner so about 7 years ago I started making a pumpkin cheesecake instead. Now my husband requests it every year.

Pumpkin Cheesecake

Crust
1 1/4 cups crushed gingersnap cookie crumbs (in a pinch I'll substitute graham cracker crumbs)
1/4 cup sugar
4 Tbsp melted butter
Filling
4 8oz pkgs cream cheese, very soft
1 1/4 cups sugar
3 Tbsp flour
1 1/4 cups pumpkin puree
2 Tbsp pumpkin pie spice
1 Tbsp vanilla extract
1/2 tsp salt
4 large eggs, room temp

Method:
Oven 350 degrees
Make the crust: In a medium bowl, mix cookie/cracker crumbs, sugar, and butter until moistened; press firmly into bottom of nonstick 9" spring-form pan. Bake until golden around edges, 10 to 12 minutes.
Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add in pumpkin puree, pumpkin pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next one.
Place the pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening)
Take out of the oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
*Drizzle with caramel sauce or serve with a dollop of whipped cream garnished with a pecan and a shake of cinnamon.

Notes**In order to prevent the top from cracking, be careful not to overmix the batter. As tempting as it may be, do not open the oven door while the cake is baking or cooling inside the oven!

Taco Soup

2009-10-18T18:45:00.001-07:00

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

2009-10-16T17:31:00.000-07:00

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

2009-10-05T13:00:00.000-07:00

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.

A Piece of Cake

Homemade Granola Bars

Chocolate Chip Cheesecake Dip

Pumpkin Layer Cake

Fresh Broccoli Salad

Perfect Banana Bread

Monkey Bread

Chewy Low Fat Granola Bars

Greek Spinach Bowtie Salad

Muddy Buddies

Pico de Gallo

Orange Julius

Manti Turkey

Limey Avocado Dip

Easy-Cheesy Queso

Seven Degrees of Bean-hood

Purple Cow

Sugar Cookie Bars

Frozen Lemonade Pie with Berries

Lemon Meringue Tarts

Creamy Cinnamon Syrup

Ham and Swiss Quiche

Method: Preheat oven to 350 degrees F. Prepare pie crust and set aside. In medium bowl, mix half and half, eggs, mustard, flour, salt, thyme, and pepper and beat until combined.

Layer ham, Swiss cheese, and spinach in prepared pie crust. Pour egg mixture into pie crust and sprinkle with Parmesan cheese. Bake at 350 degrees F. for 40-50 minutes until crust is golden and filling is set.

Simple Creamy Red Potato Salad

Aloha Bread

Brown Sugar Fruit Dip

Carrot Cake

Puffy Oven Pancake/ German Pancakes

Chicken Won Ton Salad and Dressing

Applebee's Oriental Chicken Salad

Caramel Apple Cheesecake Pie

Fudge Brownies

Pumpkin Pie Spice Granola

Red Rasberry Jello Cream

Cheesey Potatoes

Caramels

Marie Callender's Lemon Cream Cheese Pie

Marie Callender's Lemon Cream Cheese PiePrinter friendly version Crust:1 1/4 C. graham crackers crumbs1/4 C. sugar4 Tbs. butter, melted

Method

Crust: Mix all the ingredients together and shape in a 9" pie pan. Bake a t 375 for 7-8 minutes then remove from the oven and cool.

Home Made Pumpkin Puree

Pumpkin Dip

Baked Potato Soup

Zuppa Toscana

Homemade Hamburger Helper.

Kneaders Pumpkin Chocolate Chip Bread

Kneaders Pumpkin Chocolate Chip Bread

Holiday Syrup

Homemade Maple syrup

Grilled Chicken Penne with Tomato Cream Sauce

Hula Smoothie

Banana Boat Smoothie

Quick and Easy Fruit Dip

Fruit Salsa with Cinnamon Chips

Fruit, Nut, and Wheat Berry Salad

Mango Lassi Recipe

Mango Lassi Recipe

Method

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Makes about 2 cups.

Coconut Cake

Honeylulu Chicken

Fresh Fruit Tart

30 Minute Chicken Noodle Soup (from Rachael Ray)

French Dip Sandwiches

Perfect Chocolate Chip Cookies

White Enchiladas

Very Very Tasty Frosting

The Great American Bake Off

and click on the words "Join Team"

Baked Apple Upside Down French Toast

3 Cheese Crustless Quiche

CUPCAKES!!!!

Chocolate Crinkle Cookies

Homemade Salt Play-dough

Fresh Mozzarella & Tomato Basil Pizza

Pizza Crust Perfection

Sourdough Muffins

Marie Callender's Lemon Cream Cheese Pie
Printer friendly version
Crust:
1 1/4 C. graham crackers crumbs
1/4 C. sugar
4 Tbs. butter, melted