Tried and True

Ryan Halverson Dutch Oven Bread

2011-12-12T17:48:00.000-08:00

Simple and substantial.

That is how I would describe both this bread and Ryan Halverson. Ryan was one of my very best friends in college. When I was a homesick freshman, he was one of the first friends I made that made me laugh and forget how much I missed everything familiar. We remained close all throughout college and even though we never "officially" dated, we did hang out a lot and went out on a few dates. I think at different times we both wanted more than a friendship, but we just couldn't get past the friendship. But Ryan is one of those salt of the earth people who makes you feel comfortable, doesn't take himself too seriously and won't let you down. And this bread definitely won't let you down either. It is so simple and easy to make. Plus it has that "artisan" flair that you pay out the nose for. But seriously I think this bread costs about 50 cents to make- if that. It just takes a little forethought and a dutch oven.

Ryan Halverson Dutch Oven Bread

1/4 tsp. yeast

1 1/2 c. warm water

1 1/2 tsp. salt

3 c. flour, plus more for dusting

In a large bowl, dissolve yeast in warm water. Add the flour and salt. Stir until blended. The dough will be shaggy and sticky. Cover the bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at room temperature. The dough is ready when the surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle more flour on the dough and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for 15 minutes. (Honestly, I have forgotten this step before and the bread has turned out fine!) Using just enough flour to keep the dough from sticking to the work surface or your fingers. Gently shape it into a ball. Generously coat a dish towel with flour. Put the dough seam side down on the towel and dust with flour again. Cover with another towel and let rise for another 1 to 2 hours. When its ready the dough will not readily spring back when poked with a finger. At least 20 minutes before the dough is ready, heat the oven to 475. Place the dutch oven in the oven as it heats. When the dough is ready, carefully remove the pot and take off the lid. Slide your hand under the dough and place it in the pot with the seam side up. The dough will lose its shape in the process but that is ok. Just give the pot a shake or two to distribute the dough evenly. Don't worry if its not perfect, it will straighten out as it bakes. Cover and bake for 30 minutes. Remove the lid and bake for another 5 minutes until the top is beautifully browned. Remove from the dutch oven and let it cool for one hour before slicing. (Although there have been many times when we haven't waited that long!)

I know this sounds a bit complicated but it really isn't. Once you make it one or two times, it is pretty easy. Then you will be asked to make it over and over again by your family.

Olive Cheese Bread

2011-11-22T19:06:00.000-08:00

Olive Cheese Bread
Prep Time 10 Minutes
Cook Time 25 Minutes Servings 12

Ingredients
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated
I added parsley sprinkles
basil bunch chopped up
I added 1 cup of mushrooms minced
Preparation Instructions
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

fettucini with artichoke hearts and tomatoes

2011-11-22T18:56:00.000-08:00

Recipe: Spaghetti with Artichoke Hearts and Tomatoes
Prep Time: 15 Minutes | Cook Time: 30 Minutes | Servings: 6 Ingredients
■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■3 cloves Garlic, Minced
■1/2 whole Medium Onion, Finely Diced
■1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
■1 can Diced Tomatoes With Juice (14.5 Oz.)
■1 cup Heavy Cream
■1/2 cup Chicken Broth (More As Needed)
■1/2 teaspoon Nutmeg
■Salt And Pepper, to taste
■1 pound Thin fettucini or whatever noodle you like
■1 cup Parmesan Cheese, Freshly Grated
■2 Tablespoons Fresh Chives (or Other Herbs) Chopped
sliced browned seasoned chicken breasts
one bunch of basil chopped up.
2 cups of mushrooms

Preparation Instructions
Cook noodles till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Delicious!

Bacon wrapped Jalapeno's

2011-11-22T18:49:00.000-08:00

Preparation Instructions:
Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.

roasted butternut squash salad with apple cider vinaigrette

2011-11-22T18:42:00.000-08:00

Roasted Butternut Squash Salad with Apple Cider Vinaigrette
by In Good Taste
Recipe Description
A hearty fall salad with roasted butternut squash, feta cheese, walnuts, dried cranberries and arugula.

Preparation Instructions
Preheat the oven to 400ºF. Place the butternut squash on a sheet pan. Add 1 tablespoon olive oil, maple syrup, one teaspoon of salt and 1/2 teaspoon pepper and toss (use your hands for best results). Roast the squash for 15 to 20 minutes, turning once, until tender.
While the squash is roasting, make the dressing: combine apple cider, vinegar, mustard, and cinnamon in a small bowl. Slowly pour in olive oil, whisking continuously as dressing thickens. Season with salt and pepper to taste.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, cranberries, and feta. Spoon just enough vinaigrette over the salad to moisten and toss well (if you like light dressing, you may have some left over). Sprinkle with salt and pepper and serve immediately.

Ingredients serves 4
FOR THE SALAD:
1-½ pound Butternut Squash, Peeled And Diced
1 Tablespoon High Quality Olive Oil
1 Tablespoon High-quality, Pure Maple Syrup
Kosher Salt And Freshly Ground Black Pepper
4 ounces, weight Baby Arugula
½ cups Walnut Halves, Toasted
3 Tablespoons Dried Cranberries
¾ cups Crumbled Feta Cheese

FOR THE DRESSING:

¾ cups Apple Cider
2 Tablespoons Apple Cider Vinegar
2 teaspoons Dijon Mustard
¼ teaspoons Cinnamon
½ cups Olive Or Vegetable Oil
Salt And Pepper, to taste

***I made some alteration:

I added brown sugar to the walnuts and the squash....it tastes best if you just season it like you would candied squash. Also, my kids drank all my apple cider, so I used canned pear juice instead, this made it sweeter instead of so tangy.

Finn's "Can we pleeeeeease have shepherd's pie for dinner?" Shepherd's Pie

2011-04-10T19:27:00.000-07:00

Since Finn is my son and all, I never dated him but you might consider him the culmination of all the dating I did do. And Finn is an all meat and potatoes kind of guy. So I am posting his very favorite meal and putting his name in the title. And this isn't your grandma's shepherd's pie with green beans and canned tomato soup. Every time I make this I think, "I should take a picture of this so I can post it." But then by the time I actually get it on the table, I forget. So hopefully you can imagine flavorful ground beef mixed with vegetables, smothered in a light gravy and topped with lightly toasted, fluffy mashed potatoes.
Finn's "Can we pleeeeeease have shepherd's pie for dinner?" Shepherd's Pie.
5-6 medium potatoes, peeled and cubed
2 tbsp sour cream
1 large egg yolk
1/2 c cream or milk
1 tbsp olive oil
1 lb ground beef
1 carrot peeled and chopped
1 onion chopped
1/2 c frozen peas
2 tbsp butter
2 tbsp flour
1 c beef stock
2 tsp A-1 sauce
1 tsp sweet paprika
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and add sour cream , egg yolk and cream. Mash potatoes until smooth. While potatoes are boiling, preheat skilet over medium high heat. Add 1 tbsp olive oil and then add ground beef. Season meat with salt and pepper. Brown and crumble meat for 3-4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat for 5 minutes, stirring frequently. In a small saucepan over medium high heat, melt butter and then add flour. Cook together for 2 minutes. Whisk in beef broth and A-1 sauce. Thicken gravy for 1 minute. Add gravy to meat and vegetables, then add frozen peas. Preheat broiler to high. Put meat mixture in a smaller casserole dish. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
Also we like ours with a little ketchup on top.

Roasted Red Pepper and Goat Cheese Sandwiches / Pea Soup

2011-04-06T10:00:00.000-07:00

So my amazingly brave and newly accomplished athlete and chef, Kelly Sharples, had me over for lunch to show off her bad cooking skills. I stole her post from her blog with the recipes of what she made me. It was DELISH!! See below....

In case you missed this episode of Barefoot Contessa, I tried out these recipes of hers and feel like I have hit a gold mine. Not very kid friendly, but if you are a grown up and like interesting flavors, you will LOVE this soup and sandwich combo.

ROASTED RED PEPPER AND GOAT CHEESE SANDWICHES
Barefoot Contessa at Home

Ingredients

4 large red bell peppers
2 tablespoons good olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 large ciabatta bread, halved horizontally
1 (11-ounce) garlic-and-herb or plain goat cheese at room temperature
8 to 10 large basil leaves
3 thin slices red onion

Directions

Preheat the oven to 500 degrees F.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

FRESH PEA SOUP
Barefoot Contessa at Home

Ingredients

2 tablespoons unsalted butter
2 cups chopped leeks (wash well), white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche (heavy whipping cream with a little bit of buttermilk – shaken and left at room temp to thicken)
1/2 cup freshly chopped chives
Garlic croutons, for serving

Directions

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

Southwest Salad with Cilantro Honey Lime Dressing

2011-03-16T16:30:00.000-07:00

(Recipe from the very talented Si Foster at www.abountifulkitchen.com)

I have made this salad twice in the last week with great reviews and plan to do it again next week for an entirely different audience! I did add shredded chicken to make it more of a meal and not just a salad.

Salad:
1 1/2 large heads Romaine lettuce, washed and spinned until very dry
1 can Mexican Corn, drained well
1 can black beans, washed and drained
2 avocados, chopped (not too soft) choose avocados that are fairly firm
1 bunch green onions, sliced
4-5 Roma tomatoes, chopped
1 red pepper, chopped
1 1/2 cup Pepper Jack Cheese, grated
1 1/2 cups Colby cheese, grated

Dressing:
1 cup cilantro, rinsed, remove stems
1 cup mayonnaise
4-6 Tablespoons fresh lime
lime zest
2 tablespoons honey
sea salt
pepper
1/8 to 1/4 teaspoon Cayenne

For Salad:
Chop lettuce into bite size pieces. Place lettuce in large serving bowl.
If not using immediately, layer in the following order:
Lettuce
black beans
corn
peppers
green onion
avocado
tomatoes
grated cheeses

For Dressing:
Chop cilantro. Whisk together in bowl rest of ingredients, add fresh cilantro. Add more lime, honey or cayenne to taste.

Toss salad with dressing just before serving, or serve dressing on the side of salad. If serving on side, double dressing.

Tips:
-Use Romaine full heads, not Romaine hearts (Costco) You will be happier with the dark green color.
-Important to drain veggies well and spin salad til it's dry. If you take the time to do this, the salad will last for up to three days if not tossed with dressing.
-Layering in the order given will insure that the cheese won't get soggy, and the avocados will stay fresh(er) with the tomatoes layered on top. Romas, or grape tomatoes are best for this salad.
-I like the look when hand chopping part of the Cilantro for the salad. You can throw all of the ingredients into a blender or use an immersion blender to make the dressing, then chop a few tablespoons by hand to get the larger leaf look in the dressing.
-If you want more of a Taco-style salad, add some chopped chicken and chips.

Non-Peep Lover's Frosting

2011-03-11T12:31:00.000-08:00

I want to start this recipe post out with a brief discussion about Peeps... you know those little spongy, marshmallow-y candy that come out at Easter time in the shape of chickens or rabbits. I have found that there are two kinds of people in this world... Those you love Peeps and those who hate them. There is no middle ground in this matter. If you don't believe me, do your own research. I can guarantee that you will come up with the same result. I am in the latter category. They are way too sweet for me and I can't stand the texture. Which brings me to the recipe I am posting. No, it isn't a recipe for Peeps, it is a recipe for frosting. Now I haven't done any hard research on this- like I did with my whole Peep theory- but I can imagine that if you are a Peep-Lover, you also love the super sugary frosting that is found on most cakes and cookies these days. I personally find that frosting makes my teeth hurt. So I was so happy when I found this recipe for a frosting for all you fellow Non-Peep lovers out there that isn't too sweet. It compliments cakes and cookies with more of a buttery, rich flavor. My four year old said it tasted like ice cream. I can think of no better description.

Non-Peep Lover's Frosting

3/4 c. sugar

1/8 c. flour

1 1/2 Tbsp. cornstarch
1/4 tsp. salt

3/4 c. milk

1 tsp. vanilla

12 Tbsp (1 1/2 sticks) butter, softened and cut into 12 pieces.

Combine sugar, flour, cornstarch and salt in medium bowl. Slowly whisk in milk until smooth. Pour into a medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Transfer milk mixture to a clean bowl and cool to room temperature, about 2 hours.

Using a stand mixer, beat cooled milk mixture and vanilla on low speed until combined, about 30 seconds. Add butter, 1 piece at a time and beat until incorporated, about 2 minutes, Increase speed to medium high and beat until frosting is light and fluffy, about 5 minutes. It will take the full 5 minutes to get it to the right consistency, so don't get impatient and turn the mixer off early. For the best spreading consistency, let the frosting sit at room temperature for about an hour.

You could also make this a cream cheese frosting by reducing the butter to 8 tbsp. and then adding 4 oz. of softened cream cheese, cut into pieces- which is also extremely tasty.

I know this frosting is a bit labor intensive and you have to plan ahead to make it, but it is soooooo worth it. I think, no, I KNOW I could eat it alone- and I could never say that about regular frosting or Peeps!

P.S.- No boyfriends were used in the naming of this recipe because I just couldn't find one that worked. And I didn't want to force it. It's a strict rule I have in life- "Never force an old boyfriend into a recipe name." It's a good rule. You should use it!

The "UN-IMPROVED" Tortilla Soup

2011-01-30T15:33:00.000-08:00

First of all this recipe is officially Julies, I actually went online to find it and wasn't here so thought I would share it. The story behind the un-improved is Julie made it one time for my step-mom. My step-mom in turn had Julie for dinner where she (the step-mom) made for Julie this soup, only she "improved" it. We later found out the said step-mother is crazy, which explains why she tried to improve this already perfect soup. Enjoy!!

3 cloves garlic
1 onion chopped fine
1 - 4 oz can chopped green chilis
3 tbl olive oil
2 - 16 oz cans diced tomatoes or rotel if you like it hotter than death
3 cans (6 c.) chicken borth
3-4 chicken breasts, grilled and cut into bite size pieces
1 tbl cumin
1 tbl chili powder
1/2 teas salt
1-3 teas pepper again depending on the spice you are wanting
1 tbl lemon pepper
1/4 teas worchestershire
6-8 corn tortillas torn into strips

Saute onion, garlic and green chilis in oil. Add all ingredients except tortillas. Simmer for an hour. Add tortillas just before serving. Top with cheddar and sour cream.

Despain Caramel Brownies

2011-01-17T14:55:00.000-08:00

I hadn't made these brownies in awhile, but then made them for book club recently. They got such a good response I decided to post the recipe. I wish I had taken a picture because I think people are more likely to try the recipe if they see a picture, so just imagine an incredibly chewy brownie with a layer of caramel wedged in the middle.
As far as the name is concerned, it serves a two-fold purpose. First of all I did go out with a guy named Brennan Despain. He was a lot of fun and he was my home teacher. And these brownies are totally something you would make your cute home teacher in college.
Now the second reason for the name "Despain Caramel Brownies" is the friend I got this recipe from is Chris Despain. Chris is a girlfriend in my neighborhood who has a knack for yummy treats, so it worked out well that I could put her name in the recipe and still stay true to my naming all the recipes I put on this blog after boys I dated. You could almost consider it a "Recipe- Naming" miracle!
Despain Caramel Brownies
16 oz. caramels- that's about 2 cups for the mathematically-conversion challenged!;)
1 1/3 c. evaporated milk
1 1/2 c. melted butter (NOT margarine- this is really what the recipe says, but I must editoralize for a moment here... it should always, always, always be butter. It should never, ever, never, ever be margarine or whipped topping or any other genetically modified "food substitute.")
3/4 c. chocolate chips
2 German Chocolate Cake Mixes- my opinion of which brand isn't nearly as strong as my opinion of NOT margarine. So go with whatever you have on hand.
Melt caramels and 2/3c. milk on low to medium heat. Mix together cake mixes, melted butter and remaining 2/3 c. milk. Put half of the cake batter in a pan that is a little bigger than a 9 x 13 pan. (If you don't have one, I am at a lost of what you should do because I've never made them without my 10 x 14 pan. Maybe you could make a small pan in an 8 x 8 in addition to your 9 x 13. But these brownies pretty much fill up my 10 x 14 pan, so I wouldn't recommend trying to shove it into a 9 x 13 pan.) Bake this half of the mixture at 350 for 6-7 minutes. Then remove from oven and sprinkle chocolate chips on and add melted caramel on top of chocolate chips. Then put the other 1/2 of the cake batter on top. That sounds easy enough, but there is a method to this because the cake batter won't just pour on top. What you do is take about 1/3 c. portions of the cake batter at a time and flatten it into about 1/8 inch discs. Then place these on top of the caramel. Repeat this until you have covered most of the pan. You may have a few gaps or the discs will overlap but don't let that stress you out. The brownies will puff up and cover any gaps. Bake at 350 again for 18-21 more minutes. Let cool. Then cut up and take to your favorite home teacher or neighbor or recipe blogger. Whatever....:)

Cafe Rio Salads II

2010-12-28T08:08:00.000-08:00

Pork Barbaquoa

4-6 lb boneless pork roast
3 cups brown sugar
3 cups salsa
12 oz. Dr. Pepper (Cuz it comes straight from Heaven)
*Put all ingredients in crockpot and cook on high until meat falls apart. Remove meat from juice after about 4-5 hours into it, shred and return meat back into crock pot with juice. Cook for a couple more hours on low.

Chicken

6lb. chicken breast
1 T. cumin
1 T. chili powder
Kraft Zesty Italian Dressing (1 bottle)
3 cloves garlic minced

*Put all ingredients in crockpot, cook on high for 4 hours. Remove meat from juice, shred and return back to crockpot. Cook for 1 more hour.

Cilantro Rice

1 can green chiles
1/2 onion
1/2 bunch cilantro
4 cloves garlic
1 T. butter
4 cubes chicken bullion
6 cups water
3 cups rice 3/4 t. salt

*Blend cilantro, green chiles and onion together.
*Add all other ingredients with blended herbs into rice cooker. Cook until done.

Tomatillo Dressing

3 tomatillos - remove papery outside, wash and cut stem out.
1 pkg ranch buttermilk dressing
1/2 cup mayo
1 c. sour cream
1/2 c. buttermilk ( milk works too if you don't have buttermilk)
1 c. fresh cilantro (stems and leaves)
2 cloves garlic minced
1/2 t. cayenne
*Put all ingredients in blender and blend til smooth.

Other ingredients for salad

6 cans black beans heated
Romain Lettuce
Tortillas (I use uncooked tortillas from costco and cook with cheese on one side.)

Chocolate Cherry Cheesecake

2010-11-19T09:47:00.001-08:00

Ingredients

2 cups chocolate wafer crumbs (about 32 wafers)
6 tablespoons butter, melted
CHEESECAKE:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 eggs
4 ounces white baking chocolate, melted and cooled
2 teaspoons Pure Vanilla Extract
1 jar (10 ounces) maraschino cherries, drained, rinsed and quartered
1/2 cup chopped pecans, or almonds
TOPPING:
3 ounces semisweet chocolate, chopped
2 tablespoons butter
1-1/2 teaspoons shortening, divided
1/2 ounce white baking chocolate

Directions

In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust.
Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool.
In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator. Yield: 12 servings.

taste of home recipes

Lemoncello Cream Torte

2010-11-19T09:29:00.000-08:00

FOR THE CAKE:
1 box (2-layer size) yellow cake mix

Bake in a springform pan. Let cool, then slice into 3 layers. (If you want
it to look like the C.F.'s, slice it into 2 layers, and use ladyfingers for
the middle layer).

Optional: ...I think I used lemon and sugar water to soak them in ...sorry girls I didn't use the real stuff!!

FOR THE LEMONCELLO CREME:

1 (3 ounce) package sugar-free lemon gelatin
1 cup boiling water
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (13 ounce) can (evaporated milk), whipped **

Dissolve gelatin in water. Chill until thick, but not set.

Cream cheese and vanilla extract together. Blend in gelatin.

Whip chilled milnot and fold into the gelatin mixture.

HERE'S THE FUN PART:
Put a layer of cake back into the bottom of the springform pan.

Pour about a half inch (or just a little more) of the lemon creme mixture
over the top of this layer.

Layer either the next layer of cake or the ladyfingers. if you're using
ladyfingers for the more authentic C.F. look, just arrange them in a circle
in the middle of the cake.

Pour in more of the lemon creme mixture (the same amount as before).

Place the last cake layer on top.

The cake will have to set for a few hours in the fridge.

FOR THE FROSTING: I just mixed a little lemon juice and water with powdered
sugar to a thick pouring consistency, and spread it on the cake.

FOR THE CRUNCH TOPPING: I coarsely chopped (beat with a rolling pin in a
ziplock bag) some "nilla" wafers, then covered the cake with the cookie
pieces. I had some frosting left over, so I thinned it with a little water
(to a glaze consistency), and drizzled it on top of the cake.

Keep it refrigerated.

Pina Colada Cups

2010-11-19T09:22:00.000-08:00

Ingredients

Directions

-		10 sandwich macaroon cookies, finely crushed
-		8 ounces cream cheese
-		2 tablespoons sugar
-		8 ounces crushed pineapple
-		1 cup shredded coconut, toasted and divided
-		2 cups whipped topping, thawed
-		12 ounces chocolate sauce
-		1 chocolate bar - optional

Serving Size: 1 each

Servings: 12

Container: muffin tin

Prep Time: 20 minutes

Cook Time: 10 minutes

Turn stovetop burner on low heat and roast finely shredded coconut in pan on stovetop until lightly toasted. Stir continually to keep from burning. Remove and set aside the coconut as it becomes lightly browned to keep from over cooking.

In a large mixing bowl, combine cream cheese with sugar. Use electric mixer on low speed to mix until light and fluffy.

Add crushed pineapple and 3/4 cup of toasted coconut to the cream cheese and sugar, stirring until combined. Reserve 1/4 cup of coconut to sprinkle for topping.

Stir thawed whipped topping into other ingredients.

Crush macaroon cookies into small crumbs.

Place 12 foil or paper muffin cups into muffin tin.

Evenly divide cookie crumbs, placing equal amounts in each muffin cup.

Spoon equal amounts of cream cheese mixture over cookie crumbs.

Sprinkle additional coconut over the top.

Freeze until firm - about 4 hours or overnight.

When ready to serve, top with chocolate sauce and garnish with shavings of dark chocolate.

Cafe rio

2010-11-19T08:44:00.000-08:00

CILANTRO-LIME RICE

1 cup uncooked rice
1 tbsp oil
1 clove garlic minced..optional
1 fresh lime
1 can (15 oz) chicken broth or 3 cubes chicken bullion
2 cup water
2 teaspoons granulated sugar
1/4 of a bunch of cilantro

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

BLACK BEANS
(although I just used plain old black beans from a can!!)
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

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

Source: pinkdaisy
MSG URL: http://www.recipelink.com/msgid/1425613

TOMATILLO DRESSING

3 LG. Tomatillos
1 c buttermilk
1 c packed fresh cilantro leaves
1/2 c mayo
1/2 c sour cream
1 envelope buttermilk ranch dressing mix
1 clove garlic
1 tbsp fresh lime juice
1/8 of a serrano pepper...optional will make it hotter!

remove husks from tomatillos, wash , quarter and boil in water 7 min. until soft. Then combine everthing in a blender until smooth. Chill for a least one hour.

(copycat recipe's)
PORK

3-5 LB PORK LOIN
1 1/2 cans of coke classic not diet(or sprite)
1 c sugar
7 oz can plain adobo sauce
1 tsp dry mustard
1 tsp cumin
1tsp minced garlic
1 minced onion

I added beef bullion cubes 2. Brown sugar and some salsa. Put all ingredients in a blender and pour over pork.

cook in crock pot overnight 7-10 hours . Shred and taste. You may have to add some salt and or more brown sugar.

Serve over costco's pre-made flour tortillas.
Add some pico de degallo, cilantro, sour cream, avocados, shredded cheese and a lime wedge.
Just heat them up and serve.

Bliz Torte- German cake

2010-11-19T08:22:00.000-08:00

This fast but beautiful dessert is a hit for parties
1 c all purpose flour
1tsp baking powder
1/4 tsp salt
1/3 c milk
2 tsp vanilla extract
1 1/4 c plus 1 tbsp sugar
1/2 c butter
3 large eggs, separated
1/4 c sliced almonds
1/2 c heavy whipping cream
1/2 pint raspberries

1 preheat oven to 350. Grease and flour 2 8" round cake pans. In a medium bowl stir flour , baking powder, and salt. In a measuring cup, mix milk and 1 2/2 tsp vanilla.

2 Mix at 1/2 c sugar, and butter until creamy. Add yolks one at a time on medium speed. On low add flour mixture alternately with milk mixture, beginning and ending with flour. Beat until smooth. Divide evenly between both pans.

3. Now beat the egg whites until soft white peaks form when you lift up the beaters. Sprinkle with 3/4 c sugar, adding 2tbsp at a time, beat well after each addition, until sugar dissolves and whites are stiff and glossy when you lift the beaters.

4. Divide the meringue evenly between the pans. Sprinkle the almonds over the top of the meringue. Bake 20-25 min. Until Meringue is golden brown and tooth pick comes out clean. Cool for 10 min on wire rack.

5. Just before serving whip up the heavy cream with remaining sugar and vanilla.

6. Place meringue side down on plate...then add the whip cream and berries and then place the other cake meringue side up on top.

Now listen to the oohs and ahhs.

Country Vanilla Ice Cream

2010-11-16T11:36:00.001-08:00

4 eggs (or 1 can sweetened condensed milk)
2 ¼ cups sugar
5 cups milk (whole milk is best)
4 cups heavy cream
4 ½ tsp. vanilla
½ tsp. salt

Add sugar gradually to beaten eggs (or sweetened condensed milk). Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into can and freeze according to ice cream maker.

Cookie Dough Topped Brownies

2010-11-16T11:35:00.000-08:00

Brownie Layer:
1 12-ounce bag semi-sweet chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:
1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips

In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn’t pull up the brownies). Cut into squares. Store in the refrigerator.
From www.melskitchencafe.com

Italian Meatball Subs

2010-11-16T11:34:00.000-08:00

*Makes 25-30 meatballs/about 7-9 sandwiches

Meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, lightly beaten
1 1/2 tablespoons dried oregano
3 cloves garlic, finely minced
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes (optional)
2 pounds ground beef or ground turkey

In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined.
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease the foil. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.
When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish (or similar size). Pour the hot tomato sauce over the meatballs.

For the sandwiches:
1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
Sliced mozzarella or provolone cheese

To assemble the sandwiches, slice the buns in half. (If desired, lay the buns flat open on a baking sheet and top one side with cheese - toast in the oven for 4-5 minutes at 400 degrees until the buns are toasted and cheese is melted.) Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately with lots of napkins.

Sauce:
1 28-ounce can crushed tomatoes
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar (this helps cut the acidity of the tomatoes)
1/2 teaspoon garlic powder
1/2 teaspoon salt

Combine the sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are finished baking.
From www.melskitchencafe.com

French Bread Rolls

2010-11-16T11:33:00.002-08:00

*Makes about one dozen rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.
From www.melskitchencafe.com

Parmesan Potatoes

2010-11-16T11:33:00.001-08:00

6 lg. potatoes
½ c. flour
½ c. grated Parmesan cheese
½ cube butter
1 ½ tsp. salt

Melt butter in a 9x13 inch pan. Put flour, salt and cheese in a bag. Shake wet, quartered potatoes until coated. Bake at 350° for 1 hour. Turn potatoes after 30 minutes.

Spinach Salad

2010-11-16T11:30:00.000-08:00

1 bunch fresh spinach
½ can honey roasted peanuts
1 ½ c. red seedless grapes, cut in half
1 c. shredded Swiss cheese

Dressing
½ c. canola oil 2 tbsp. poppy seeds
¼ c. sugar 3 tbsp. balsamic vinegar
½ tsp. salt 1 tsp. dry mustard

Mix all dressing ingredients and toss with all salad ingredients.

Honey Lime Fruit Salad

2010-11-16T11:28:00.000-08:00

*Note: This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn't affect the taste at all but is a slight bummer for presentation.
*Serves 4

1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds (optional)

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.
From www.melskitchencafe.com

Cowboy Salsa

2010-11-16T11:20:00.000-08:00

3 Roma Tomatoes, chopped
4 Green Onions, chopped
1 c. frozen corn
1/2-3/4 bunch cilantro, chopped
1 c. black eye peas (drained and rinsed)
2 avocados, chopped (add before serving)
½ bottle Hendrickson’s dressing

Mix all ingredients, serve with chips

Best Bread Ever!

2010-11-15T18:33:00.000-08:00

Haha. Well, since I didn't cook for cooking club this year, I guess I will post my favorite recipes from the last two years of hosting cuz I want a prize from Lisa. ;)

Jo's Rosemary Bread
1 c water
3 Tbs olive oil
1 1/2 tsp white sugar
1 1/2 tsp salt
1/4 tsp Italian seasoning
1/4 tsp ground black pepper
1 Tbs dried rosemary
2 1/2 c bread flour
1 1/2 tsp active dry yeast

Place ingredients in the pan of a bread machine in the order recommended by the manufacturer. (mine just likes wet ingredients on the bottom) Select white bread cycle, press start. You can also mix it in a mixer or machine, shape, let rise, and bake at 375 for 30 minutes (or more, depending on how you shape it) Another review of the recipe listed....
(1. yeast + 1/4 c. warm water, wait 10 min. 2. Add flour, salt, sugar, oil knead like heck. 3. Add the herbs & pepper [I used oregano instead of an Italian blend, and rosemary from my own garden] and knead some more. 4. Let rise an hour or so in an oiled, covered bowl in a warm place. 5. Punch down, let rise another hour. 6. Bake at 375 until browned. 7. Remove from oven, brush with olive oil and sprinkle with coarse salt.)Serve with olive oil and fresh cracked pepper. YUMMY!

Family Favorite (All six kids eat it!!!)

2010-11-15T18:32:00.000-08:00

Quick and Easy Alfredo Sauce
1/2 c butter
1 8oz pkg cream cheese
2 tsp garlic powder
2 c milk
6 oz grated Parmesan cheese
1/8 tsp ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

I also like Lisa's chicken (from her sandwiches) with this, or just plain chicken and broccoli. Lisa's chicken is just a thin chicken breast cooked in a frying pan with olive oil and Italian seasoning sprinkled all over, mmmmm.

My Favorite Soup

2010-11-15T18:30:00.000-08:00

Potato Corn Chowder
6 C water
6 medium potatoes (for thicker chowder, add a couple of extra potatoes)
1 med onion, chopped
2 Tbs minced garlic
1 stalk celery, chopped
3 vegetable bullion
1/8 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried oregano
pepper to taste
4 c corn
1/4 c heavy cream
1 Tbs dill
sour cream

*bring water to boil
*add potatoes, onion, garlic and celery
*return water to boil then add bullion and seasonings
*cover and simmer over medium heat for 15-20 min or until potatoes are tender
*cool slightly then remove 2-3 cups of potatoes from stock and set aside
*blend remaining chowder in increments
*reheat over low heat
*add corn and reserved potatoes, simmer, but continually stir for 5 min to ensure that chowder does not stick
*add cream and dill and continue to stir for another 2-3 minutes
*serve with a dollop of sour cream

Eric's "Out of this World" Caramel Apple White Chocolate Cheesecake

2010-11-15T16:32:00.000-08:00

I don't want to get to cooking club this week and find out through some recipe loop-hole that I didn't qualify for Lisa's prize because I didn't post a recipe on the blog. So even though I haven't made this for cooking club, I think it should still put me in the running for the highly-anticipated prize. I am naming it after my husband and even though I have already named a recipe after him... E-Train's Turkey Broccoli Pasta Bake...I figure since he has told three different groups of people that this cheesecake is "out of this world" I am marriage contractually obligated to put his name in the title. And if you compliment my food that much, your name automatically becomes part of its existence. Plus what could make the title of "Caramel Apple White Chocolate Cheesecake" better then adding the words "out of this world" to it. It makes the title quite a mouthful, but not as good a mouthful as an actual bite of...

Eric's "Out of this World" Caramel Apple White Chocolate Cheesecake.

Crust:

1 1/4 c. crushed graham crackers-this is about one sleeve of crackers

2 tbsp. sugar

1 tsp. cinnamon

1/4 c. melted butter

Filling:

1/4 c whipping cream
3-4 oz. white chocolate, chopped

3 8oz. packages of cream cheese at room temperature

1/2 c sugar

3 large eggs

1 tsp. vanilla

Topping:

1-2 small apples, pink lady recommended, but any kind that will stand up to baking. FYI-Red delicious are not good baking apples. Peeled and sliced thinly.

1/8 c sugar
1/2 tsp cinnamon

Caramel Sauce:

1/4 c butter

1/2 c brown sugar

1/2 c sour cream

Heat oven to 350 degrees. Line an 8 inch spring form pan with parchment or wax paper. It helps to lightly spray the pan with cooking spray before putting the parchment paper in the pan. This helps it stick and will reduce the amount of swearing that might occur during this process. Not that I know from personal experience... I've just heard!

In a small bowl, toss together crushed cookies, sugar and cinnamon. Add melted butter and stir with a fork until well-blended. Pour into prepared pan and press crumbs onto the bottom of the pan. Bake crust for 8-10 minutes. Set aside to cool.

While the crust is baking, heat cream in a small saucepan until almost a boil. Add chopped white chocolate. Remove from heat and let it rest for 2-3 minutes. Stir until smooth. Cool to lukewarm.

In a large mixing bowl, beat cream cheese until light and fluffy. Add sugar and beat well, scraping down the sides occassionally. Add eggs one at a time. mixing well after each addition. Pour in the white chocolate mixture and vanilla. Beat until light and smooth. Pour filling into the cooled crust.

In a small bowl, stir together cinnamon and sugar. Arrange apples over the top of the filling in a circular pattern and sprinkle with cinnamon and sugar mixture. Bake for 55-60 minutes. Then turn oven off but leave the cake in with the door closed for 1 hour longer. Remove from oven and refrigerate for 3-4 hours or overnight. Dust with confectioners sugar before serving.
To make caramel sauce, melt butter over medium heat in a sauce pan. Add brown sugar and stir until sugar is light and bubbly. This shouldn't take too long. Remove from heat and whisk in sour cream until smooth. Let cool. Then drizzle over top of each slice of cheesecake.

Chocolate Peanut Butter Torte

2010-11-15T11:10:00.000-08:00

Chocolate Peanut Butter Torte

Crust:
32 Oreo cookies, processed into crumbs
1/3 cup butter, melted

Preheat oven to 350 degrees. Butter a 9-inch springform pan. Combine cookie crumbs with melted butter. Press into sides and bottom of pan. Freeze crust for 10 minutes. Then bake for 10 minutes. Cool completely before filling.

Filling:
2 cups heavy cream
1 ¼ cups powdered sugar
12 ounces cream cheese, room temperature
1 ½ cups creamy peanut butter
2 tablespoons whole milk
½ cup mini chocolate chips
¾ cup unsalted peanuts, chopped

Whip heavy cream until it holds medium peaks. Beat in ¼ cup powdered sugar and whip until cream holds medium-firm peaks. Place in separate bowl and refrigerate until needed.

Now beat cream cheese with remaining 1 cup of powdered sugar until smooth. Beat in peanut butter and whole milk until combined.

Using a large rubber spatula, gently fold in ¼ of the whipped cream to lighten the mousse. Next stir in the chopped peanuts and mini chocolate chips. Fold in remaining whipped cream. Place mousse in crust and refrigerate at least 4 hours.

Pita Bread

2010-11-15T11:06:00.000-08:00

Pita Bread

3 cups flour, plus ½ to ¾ cup more as needed
1 ½ teaspoons kosher salt
1 tablespoon sugar
2 ¼ teaspoons yeast
1 ¼ cups water, warm
2 tablespoons olive oil

Dissolve yeast and sugar in warm water. Mix yeast mixture, salt, oil and 2 cups flour until smooth. Add remaining cup of flour. Mix at low speed for 10 minutes. As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl and is tacky but not sticky. After you are done kneading the dough, place it in a bowl that has been lightly coated with oil and allow to rise until double in size.
When it has doubled in size, punch dough down and divide into eight equal pieces. Roll each piece into a ball and allow to rest for 20 minutes. (Cover the dough while it is resting so it doesn’t dry out.) After the dough has rested, roll each ball so that it is about 6 inches in diameter. Let rolled discs rise again until doubled in thickness.
Heat oven to 450. If you have a baking stone, put it in the oven to preheat as well. If you don’t have a baking stone, turn a cookie sheet upside down and use it as your baking surface. Once discs have doubled in size, place on baking stone and bake 3-4 minutes, until cooked through.

Chicken Gyros

2010-11-15T11:02:00.000-08:00

Chicken Gyros

Tzatziki Sauce:
2 cups greek yogurt
1 cucumber, peeled and seeded
1 clove garlic, grated
1 teaspoon white wine vinegar
2 tablespoons fresh dill, chopped
Salt and pepper, to taste
Squeeze fresh lemon juice

Shred the cucumber. Wrap in a towel and squeeze to remove as much moisture as you can. Mix together all ingredients and refrigerate for at least 30 minutes before serving.
*Note: You can add more garlic, dill, salt and pepper, or lemon juice according to your tastes.

Spicy Sour Cream Sauce:
¾ cup sour cream
Zest and juice of ½ lemon
½ tablespoon sriracha sauce
Kosher salt, to taste

Mix all ingredients together. Season with salt according to taste.

Chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons olive oil
2 tablespoons plain yogurt
1 tablespoon dried oregano
½ teaspoon dried thyme
Salt and pepper, to taste
1 pound chicken

Combine marinade ingredients in bowl. Add chicken and allow to marinate for at least one hour in refrigerator. Cook chicken as desired.

Toppings:
Fresh tomatoes, seeded and diced
Red onion, sliced thinly
Feta

Dippety Doo Dah!

2010-11-15T08:41:00.000-08:00

Pumpkin Spice Dip
1 8oz. pkg cream cheese, softened
1/2 c canned pumpkin
1/2 tsp pumpkin pie spice
1/2 c brown sugar

Mix till smooth; serve with apple slices or ginger snaps.

Amy Johnsons Bread Pudding

2010-11-15T05:02:00.000-08:00

Who would have ever thunk bread pudding could be so good. I know I never did. I always pictures gross mushy bread, with a little sugar on top. But I was fortunate enough to go to a dinner hosted by Amy Taylor, now Johnson where she served bread pudding. I went to High School with Amy, but never liked her. I had her all figured out in my head and I "knew" what kind of person she was. Just like bread pudding I misjudged her. As an adult...I think she is great, I even admire her. I have enjoyed getting to know her better, especially because this girl can cook. So I made her bread pudding for my cooking club back in February because it too is great. I think its about time I post this recipe since it was this time last year that she first made it for me.

Amy's Johnsons Bread Pudding
1 Loaf French Bread
2 T. Butter
4 eggs, beaten
2 C. Milk
3/4 c. White Sugar
1 t. Vanilla

Optional
Raisins
Nuts
Cinnamon

Cut the crust off the bread, break into pieces. Place in an 8/8 baking dish. Drizzle with melted butter. Mix all other ingredients and pour over bread. Bake 45 min. @ 350.

Carmel Sauce
1/2 c. Brown Sugar
1/2 c. White Sugar
1/2 c. Whipping Cream
1/2 c. Butter

Melt in a saucepan, bring to boil for 3 min. Stir Constantly. Spoon over Bread Pudding and top with fresh whipped cream. This recipe can be doubled. You will also have to bump up the cook time to 1 hour. Just keep an eye on it. If the center is really wet, it's not done. You won't need to double the sauce, it makes plenty.

Ice Cream Sandwiches

2010-11-14T14:50:00.000-08:00

1 pkg devils food cake mix (get the cheap stuff w/0ut the pudding in it.)
1/2 c shortening
2 eggs
2 quarts good quality ice cream (mint is a favorite)

Mix dry cake mix, shortening, and eggs. Spoon like cookies onto a cookie sheet. ake at 350 for 10 minutes. Do no over bake. Cookies should be a little soft. Cool, then freeze. Fill with ice cream wrap in saran wrap and freeze.

Lemon Chicken & Cheesey Potatoes

2010-11-14T14:45:00.000-08:00

Lemon Chicken

1/2 C Butter
1/4 FRESH lemon Juice
1 1/2 teas salt
1 teas sugar
1/4 teas pepper

Melt together, reserve 1/2 of sauce, use the remaining sauce to baste 4-6 chicken breasts as you grill them. Serve with reserved sauce on the side, or pour over chicken once it is on serving platter.

Cheesey Potatoes

Make extra lemon sauce for the lemon chicken. Slice 6-8 smallish russet potatoes put them in bowl and stir with lemon sauce. Put them on a cookie sheet and bake at 375 for 20 minutes. Flip, bake for 10-20 minutes more. Top with cheddar and parmesan and broil until chesse melts.

Lemonade Drink

2010-11-14T14:43:00.001-08:00

Frozen Lemonade Concentrate
Sprite
Fresh Strawberries

Strawberry Spinach Salad

2010-11-11T11:04:00.000-08:00

Spinach

Sliced Strawberries

Craisins

In saucepan combine 1 cup chopped almonds and 2/3 cup sugar. Heat and stir until almonds are covered with sugar and lightly toasted. (You can also just purchase these at the store and you can substitute almonds with walnuts).

Dressing:

1/2 cup oil

1/2 tsp. salt

1/3 cup strawberry jam

1/4 cup sugar

2 tsp. Poppy Seed

Combine dressing in blender. Add poppy seeds after already blended, quick blend them in. Add to salad right before serving.

Apple Berry Salsa with Cinnamon Chips

2010-11-11T10:51:00.000-08:00

Cinnamon Chips

4 (7-inch) Flour Tortillas

1 Tablespoon granulated sugar

1/2 teaspoon ground cinnamon

Salsa

2 Medium Granny Smith Apples

1 Cup Strawberries, sliced

1 Kiwi, peeled and chopped

1 Small Orange

2 Tablespoons packed brown sugar

2 Tablespoons apple jelly

Preheat oven to 400. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon, sprinkle over tortillas. Using a pizza cutter, cut each tortilla into 8 wedges; place in single layer on a baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack.

For Salsa, peel, core and slice apples. Cut apples into quarters, and chop. Slice strawberries and kiwi and chop. Place fruit in a bowl. Zest orange and then juice orange and add to fruit. Add brown sugar and apple jelly to fruit mixture; mix gently. Serve with Cinnimon Chips.

Yield: 16 servings (3 cups salsa and 32 chips)

Gourmet Chicken Sandwich

2010-11-11T10:35:00.000-08:00

Sauteed Chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick and yummy dinner that your whole family will love! They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold. Enjoy!

INGREDIENTS:

4 skinless, boneless chicken breast halves-pounded to 1/4 inch thickness

1 Tablespoon Olive Oil

1 teaspoon minced garlic

2 Tablespoons mayonnaise

2 teaspoons prepared Dijon-style mustard

1 teaspoon chopped fresh rosemary

8 slices garlic and rosemary focaccia bread

DIRECTIONS:

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 15-20 minutes.

In a small bowl combine the mayonaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

OTHER TIPS OR IDEAS:

I lightly toasted the bread and also had a cream cheese and garlic salt spread to serve with it. I added bacon and different cheeses and lettuce to the sandwich as well.

Romano's Macaroni Grill Rosemary Bread

2010-11-05T08:52:00.000-07:00

This is a copycat recipe of the bread served at Macaroni grill. It's really yummy dipped in olive oil & balsamic vinegar.

1 Tbsp yeast
1 Tbsp sugar
1 cup warm water
2 1/2 cups flour
1 tsp salt
2 Tbsp rosemary (fresh is best)
2 Tbsp butter

Directions:

Place yeast, sugar, and water in a large bowl or food processor & allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups of flour.
Add one T of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
Add more flour if necessary.
Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled in size.
Punch down dough and divide in half. Let dough rest about 5 minutes.
Spray baking pan or cooking sheet with cooking spray. (Or, I like to put a little olive oil, & then sprinkle some corn meal on it to give the bottom a nice texture.)
Shape the dough into 2 small round oval loaves.
Sprinkle remaining 1 T of rosemary over the loaves and press lightly into the surface.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375 degrees F.
Bake for 15-20 min., until lightly browned.

Marbled Stuffed Twice Baked Potatoes

2010-10-23T07:24:00.000-07:00

This recipe is from GI Julian, or Susan if you prefer. Susan is an excellent cook, one of the best I know. Her house is one of my favorite places to eat. Mostly because her food is amazing, but also because the Julians make me feel so welcome that I think I am home!

Marbled Stuffed Twice Baked Potatoes 4 Lg. russet potatoes

1 Lg. sweet potato
1/4 c. sour cream
3 T. unsalted butter, cut into pieces
2 scallions, thinly sliced
3/4 c. shredded sharp cheddar cheese
Pinch of freshly grated nutmeg
Extra-Virgin olive oil, for brushing

Preheat oven to 400 degrees. Put the russet and sweet potatoes directly on the oven rack and bake 30 min. Pierce each potato a few times with a fork and continue to bake until tender. 15-20 min. more for the sweet potato and 20-25 min. more for the russets. Let cool slightly.

Peel the potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet, cutting lengthwise. Scoop most of the flesh into another bowl and leave shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cheese, nutmeg, 1 1/4 t. salt and pepper to taste. Gently fold in the sweet potato.

Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with remaining 1/4 c. cheese.

Reduce oven temp. to 375. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25-30 min.

These potatoes were so good that I thought we needed to see them again!

The Spaghetti Sauce that isn't quite as famous as James Dashner but almost.

2010-10-11T14:46:00.001-07:00

James Dashner was my very first date and honestly he has always been more like a brother to me than anything else. In fact I think after he took me to TCBY for our date, he went on another date with the girl he really liked. Which I'm sure was fine with me. But Jamie, as I remember him as, is now the most famous person I have ever dated. He is the author of "The Maze Runner" and the sequel to that book- "The Scorch Trials" comes out this week. So I thought it only fitting that this recipe carry his name this week. Because this is one of my most requested-"famous" if you will- recipes. And although it isn't as famous as James, it is more tasty.

The Spaghetti Sauce that isn't quite as famous as James Dashner but almost

22 cups raw, peeled blended tomates- To peel tomatoes, bring water almost to a boil in a large pan. Submerge tomatoes for a few minutes. Then remove and let cool or put in a bowl of cool water. The skins should come off easily. Put tomatoes in a blender, puree and then put into a large pot. Repeat this process until you have 22 cups. Also I usually use roma tomatoes. They make the thickest sauce.

4 onions chopped or 1 c. dry onions

4 cans tomato paste- the small ones.

2 tbsp. salt

2 tbsp. sugar

4 tbsp. oregano

4 tbsp. basil

4 cloves of garlic or 1 tsp. garlic powder

2 bay leaves

After you have 22 cups of blended tomatoes in a large pot, add the remaining ingredients. Bring to a boil and ccok for 30 minutes. Then put sauce in pint or quart jars. Wipe off lid of jar and put new lids on. Then put your rings on. Process pints for 20 minutes and quarts for 25 minutes in a boiling water bath. This recipe makes about 6 quarts or 12 pints.

You can use this sauce wherever you would use a marinara or spaghetti sauce... for regular spaghetti, pizza, lasagna, meatball subs, chicken parmigana, etc. One trick Eric taught me with this sauce is when you are warming it up to add to your dishes add about a tsp. of sugar and a tsp. of either balsamic or red wine vinegar. (If you are using a full quart add a TBSP of each.) The sugar softens the acidity of the tomatoes and the vinegar adds a depth of flavor. Doing this will make your sauce even more famous than James Dashner!

Balsamic Onion Blue Cheese Tarts

2010-08-21T15:57:00.000-07:00

I am finally posting the appetizer from our February Cooking club. I thought it was so amazing that I have not been able to post this recipe due my slobbering problem. But its here now. I was looking at some pictures from the beginning of the year and saw these beautiful babes and new it was time to share what I know. I got this recipe from a cute little cookbook made by some ladies up at Suncrest, called "Peacocks on My Porch". These are talented ladies, and I am so happy I am privvy to their wisdom in the kitchen.
Balsamic Onion Blue Cheese Tarts 2 Lg. Onions, thinly sliced into half circles
1 1/2 T. Olive oil
1 T. butter
2 t. sugar
1 t. kosher salt
3/4 t. dry thyme
1 T. balsamic vinegar
5 oz. blue cheese
1 pkg. frozen puff pastry, thawed.

Saute onions, sugar and salt in oil AND butter until softened and reduced, about 45 min. Stir in thyme and balsamic vinegar. Take onions off heat.

Take pastry sheet and roll out on floured surface. Cut patry into squares. Poke center with a fork and make it pretty by crimping edges. Top each pastry with 1 tsp. onion and small crumble of blue cheese. Bake on a parchment lined baking sheet at 400 degrees for 12-15 minutes. Serve warm or at room temp. LOVE IT!

DJ's Sweet Lips Farewell No-Pasta Pasta Salad

2010-07-19T13:33:00.000-07:00

DJ is 19 and I am 35 so it is chronologically impossible for me to have dated him 15 years ago during my dating years. But believe you me if I was a single 18 or 19 year old I would want to. And apparently there are several ladies who are 18 or 19 who share my same sentiment. Especially since the day before his mission farewell he was kissed by two different girls within 5 minutes and neither one of them were girls he was dating at the time. And, yes, you read right they kissed him, not the other way around. With no warning at all and without seeing the other one do it, two girls separately walked right up to him, planted a big one right on his sweet lips, said "See you tomorrow" and walked away. In my mind that story is epic and I didn't even see it. I only heard about it and besides this salad, it was the most talked about thing at his post farewell lunch which is where I took this salad. And since DJ's sweet lips will be having a 2 year hiatus you might as well put this salad to your sweet lips instead. It is a great, different salad you can take to gatherings such as these that will have all your guests talking about almost as much as ... well, you know!;) (Can you imagine how big that story is going to get in the MTC?)
DJ's Sweet Lips Farewell No-Pasta Pasta Salad
1 bag of Fritos Honey BBQ twisted chips
1 c. corn- in the summer I use two fresh corn kernels cut straight from the cob, but I'm sure you could use frozen. Just thaw-don't cook.
1 yellow, red or orange pepper- chopped. Just one-not all three!
1/2 red onion- chopped
2 medium tomatoes- diced
1 avocado- diced
small can of sliced olives- when I made this all I had was chopped olives and I just used 1/2 a can
Can of black beans, drained
8oz. bottle of Catalina or French dressing
Mix all above together. The chips will soften a little bit in the dressing so if you want them crunchy mix right before serving. What makes this salad so different and "buzz-worthy" is people dish it up thinking it is pasta salad but are pleasantly surprised when the "pasta" is actually crunchy... in a good way!

Harold's Minty-Fresh Chocolate cookies

2010-07-19T13:10:00.000-07:00

I got this recipe from a friend of mine, Lori, who reads my blog. Her husband, Harold, is also a reader of my blog as well and I thought it only fitting if these cookies be named after him. He is a dentist so the "minty-fresh"ness of the title is appropriate and I know he appreciates a good dessert. And these cookies are a good, easy dessert. Which is how I would describe Lori and Harold's family- not the easy part, but the good part. I want to be like Lori in so many ways so I try to copy her whenever I can. So these cookies are just one of my many attempts to do just that.

Harold's Minty-Fresh Chocolate Cookies

1 package of devil's food cake mix

2 eggs

1/2c. oil

1 c. milk chocolate chips

1 package of Andes Chocolate mints

Mix cake mix, eggs, oil and chocolate chips together. Unwrap Andes mints and cut in half. Drop a spoonful of cookie mix onto cookie sheet covered with aluminum foil and sprayed with cooking spray. (These cookies are wet and I found it easier to get them off the cookie sheet if is has been sprayed first.) Bake for 7 minutes at 350. After you take them out of the oven immediately place 1/2 a mint on top of the cookie and let melt for 30 seconds. Then spread like frosting over the cookie. Remove from cookie sheet and let cool.

Garret* was such a Jamaican JERK Pork Chops

2010-05-16T19:58:00.000-07:00

*To protect the innocent I am leaving off Garret's last name. Okay so Garret wasn't really a jerk. But he was my first hardcore, fell for him big-time, thought I would be Mrs. Garret ______________ love. We dated for almost a year and you know how it goes, the bigger the relationship... the harder it falls. He really was a charming, fun guy to date, but he broke up with me and not in the most charming, fun way. So therefore he gets the honor of being named in a dish that has the word JERK in it. And by the way, he wasn't Jamaican in the least. In fact if I had become Mrs. Garret ___________ my kids would most likely be short and blonde. But these pork chops definitely have a Jamaican flare and they won't leave a bad taste in your mouth like my relationship with Garret did. They are pure, unadulterated tastiness from start to finish.

Garret was such a Jamaican Jerk Pork Chops

6 boneless pork chops

1 TBSP brown sugar

1/2 TBSP allspice

1 tsp. dried thyme

1/2 tsp. ginger

1/2 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. nutmeg

1/4 tsp. black pepper

1/4 tsp. red pepper flakes

2 cloves garlic, minced or pressed

Wedges of lime

In a small bowl mix together all above ingredients, except pork chops and limes. Then rub the mixture onto both sides of the pork chops. Refrigerate for an hour or up to overnight. Then grill on medium high heat for 4-6 minutes on each side, depending on how thick your pork chops are. Let rest for a few minutes then squeeze lime juice over right before serving.

Now I don't care what other sides you have with this dish, but the following two sides MUST be served with this meal. If you didn't serve these two sides along with these pork chops it would be like Harry Potter without Ron and Hermione or Bella without Edward and Jacob. In other words these supporting characters are a must.

Grilled Bananas and Sweet Potatoes

3 large sweet potatoes- Cut into 3/4 inch rounds with the skin left on

3 firm yellow bananas- skin off, cut in half then in half lengthwise again

Salt

2 TBSP melted butter

4 TBSP brown sugar

Put the sweet potatoes on a baking sheet and lightly salt them. Bake for 15 minutes at 400. Then spray partly cooked potatoes and sliced bananas with cooking spray on both sides. Grill both potatoes and bananas for about 2 minutes on each side until slightly golden in color. Mix butter and brown sugar and paint this over bananas and sweet potatoes. Serve with pork chops.

Summer Chicken Pasta Fruit Salad

2010-04-28T08:11:00.000-07:00

I am sitting here, looking out the window, watching it snow sideways, WISHING IT WAS REALLY SPRING. To tempt Mother Nature to bring better weather, here is a yummy salad from a Stake Women's Conference a few years ago....

Summer Chicken Pasta Fruit Salad
(It makes a TON! I usually only do half the recipe)

12 oz. bow tie noodles
12 oz. spiral noodles
5 cooked chicken breasts cut into pieces (optional)
1 1/2 cup chopped celery
6 green onions chopped
1 bag Craisens
1 lrg can pineapple tidbits - drained
2 cans Mandarin oranges - drained
2 cups red grapes
12 -16 oz. Cashews broken

Dressing:

1 16 oz. bottle Kraft coleslaw dressing
1 cup mayonnaise

Instructions:

Cook pasta as directed, rinse in cold water.
Mix in all ingredients, add dressing and toss.
Refrigerate until ready to serve.

Dan Hagerty Shamrock Soup

2010-03-10T21:04:00.000-08:00

Necessity is the mother of invention and out of necessity I needed to find a recipe that used up a big bag of asparagus. I bought it at Costco last week, thinking I would use it for a few meals during the upcoming week. But it had been over a week and I hadn't opened it yet. Luckily I found this asparagus soup recipe that called for 2 lbs of asparagus. So I made this soup knowing full well my children aren't crazy about asparagus or any kind of green soup. But again necessity is the mother of invention so I decided to call it "Shamrock Soup" and at least try to get them to taste it using a gimmicky name. And it worked... somewhat. The non-picky eaters in my house ate it and said it was good. And as far as the "boyfriend" name- Dan Hagerty- this recipe was christened after him solely because Hagerty is an Irish name. Some may be skeptical and think I just made up this name to go with my recipe and that I didn't ever go out with a "Dan Hagerty" but I say it is the luck of the Irish that I actually did. And if your family is just a wee-bit adventurous they would enjoy this soup on St. Patrick's Day.

2 lbs asparagus, cut off and throw away tough ends of asparagus. This is usually the bottom 1 or 2 inches of the asparagus. Then cut tips off and set aside. Then chop up remaining stems into 1/2 inch pieces.

3 TBSP. butter

2 small leeks, halved lengthwise and sliced thin

3 1/2 cups chicken broth

1/2 c. frozen peas

2 TBSP. Parmesan cheese

1/4 c. heavy cream, plus more for drizzling

1/2 tsp. lemon juice

salt and pepper

Melt 1 1/2 TBSP. butter in soup pot over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Take out of pot and set aside.

Add remaining butter, asparagus pieces, leeks, 1/2 tsp. salt and 1/8 tsp. pepper to pot and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.

Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan cheese. Puree soup in blender in 2 batches and return to pot. Stir in cream and lemon juice and cook until heated through, about 2 minutes. Season with salt and pepper.

When I served the soup to my kids I drizzled a little more cream on top. I attempted to make it look like a shamrock to boost the gimmick-factor, but apparently you need a really steady hand to do this. I also topped mine and my husband's soup with the sauted asparagus tips but I didn't on my kids because if they got any idea that they were actually eating asparagus- then my irish luck would wear off quickly!

Happy St. Patrick's Day Eating!

"BALS OUT" Chicken in a Crockpot

2010-02-23T15:41:00.000-08:00

6-8 Chicken breasts
Pepper
Salt
Garlic Powder
3 cloves Garlic
1 can diced tomatoes
2/3 c. Balsamic Vinegar
1/4 c. chicken broth
1 t. dried basil
1 t. dried oregano
1 t. dried rosemary
1/2 t. dried thyme
Brown sugar
1 Large Onion, sliced
1 pkg. Mushrooms, quartered
Mozzarella
Parmesan cheese.

First season your chicken breasts (or tenderloins) with pepper, salt and garlic powder. Heat oil in saucepan and brown both sides of chicken. Put Chicken into crockpot and add garlic, tomatoes, vinegar, chicken broth, basil, oregano, rosemary, thyme and 3-4 T. brown sugar. Let chicken cook on low for 4-5 hours, until done.

While chicken is cooking in the pot, boil your favorite noodles. I used bowtie pasta and some corkscrew together....this was not on purpose, but turned out just fine.

When chicken is almost done, saute onion and mushrooms in 1 T. oil, til onions are transparent. Add about 1/2 t. of salt. Add 1-2 T. brown sugar to caramelize, stir. Then turn off heat and add a couple splashes of balsamic vinegar. Let onions and mushrooms mellow in the vinegar.
***If you want to skip this step, you can put the onions and mushrooms in the crockpot with everything else....but doing it separately REALLY makes a difference.

TO SERVE:

Place chicken and juices over pasta. Add sauteed mushrooms and onions. Then top with Parmesan and Mozzarella cheeses. Try not to make sounds as you eat, its just embarrassing. Serve with Roasted Asparagus. (last time I did the roasted asparagus I did not use olive oil, but coconut oil....it was good)

Damian any Idiart can make this White Chocolate Creme Brulee

2010-01-29T21:24:00.000-08:00

I use to be scared of creme brulee. Even to eat it. Crazy I know because once I tasted this little bit of heaven in a dish, it immediately became one of my favorite desserts. And I was really scared to make it. But once I tried, I discovered it wasn't hard at all. Like relationships, gardening and a good hairstyle, creme brulee just takes time and a few tools.

As far as the guy its named after- Damian Idiart- his name was chosen for the close proximity of his last name to the word Idiot. And believe me it won't be the first time it has been used interchangeabley- not because he is an idiot by any means, but because he would be the first one to do it himself. He's that self-effacing. I still keep in contact with Damian, not because I am in the habit of keeping tabs on old boyfriends... in fact I am a staunt non-facebooker. But because he married one of my best friends from college. Although I kissed him first. And please don't think I am showing any disrespect for them or their marriage. That is how Sarah, his wife and my friend, introduces me, "This is my friend, Kari. She kissed Damian before I did." But I really think the love of his life, Sarah, should make this appropriately named dessert for him. And kiss him for me!;)

Damian any Idiart can make this White Chocolate Creme Brulee

2c. whipping cream

5 large egg yolks

1/2c. sugar

1/4 tsp. vanilla

3 oz. white chocolate, finely chopped

pinch of salt

Topping:

1/2 c. brown sugar

1/4 c. sugar

Preheat oven to 300. Whisk egg yolks,1/4c. sugar and pinch of salt. Bring cream and remaining 1/4c. sugar to simmer in a medium saucepan, reduce to low. Gradually add chocolate to cream mixture and whisk until smooth. Gradually add chocolate mixture to yolk mixture. Do this slowly so the eggs don't start to scramble. Whisk and add vanilla. Divide mixture into 6 ramekins and place in baking pan. Fill baking pan with water and make sure the ramekins aren't touching each other. Bake for 50-60 minutes until mixture is set. Remove from heat. Cool overnight. They have to be chilled over night or else the caramelizing will melt them.

For topping mix the brown sugar and sugar together , then spread the mixture on a parchment-lined baking sheet. After baking the brulees, turn off the oven. Place the pan containing the sugar mixture inside the oven for an hour to dry the sugar. Transfer sugar to a food processor and pulverize until fine. When you are ready to "burn" the tops of the brulees, sprinkle 1-2 Tbsp. of the sugar mixture over each custard; tap out excess sugar. Using a kitchen or propane torch, melt the sugar until the surface is caramelized and no dry sugar is visible. Let custards stand 3-5 minutes before serving.

Forrest Gump Raspberry Honey Butter

2010-01-29T19:12:00.000-08:00

Imagine if you will Tom Hanks with a Southern-drawl proclaiming in "Forrest Gump", "Me and Jenny goes together like peas and carrots" and you will understand why this raspberry honey butter is named what it is. Because this butter and Britta-Free Lion House Rolls go together like peas and carrots.
Forrest Gump Raspberry Honey Butter
1 pound butter, unsalted
8 oz honey
8 oz raspberry preserves
1 tsp vanilla
Whip butter until light and fluffy. Add honey, raspberry preserves and vanilla. Continue to whip until mixed.

Britta-Free Lion House Rolls

2010-01-29T18:42:00.000-08:00

Amber made these incredibly yummy rolls for Cooking Club in January and I misnamed them when I typed up the recipes. I put Brianna-Free instead of Britta-Free and I apologize immensely for that. I mean if you're going to dis an old girlfriend- ya gotta do it right! If you want to knwo why Amber says these are "Britta-Free" read here. And if you want to watch a video on how to make these beautifully sculpted rolls, go here. It is worth watching if you want your rolls to look at nice as Amber's.

Britta-Free Lion House Rolls

2 cups warm water (110-115 degrees)

2/3 cup nonfat dry milk (instant)

2 TBSP. yeast

1/4 cup sugar

2 tsp. salt

1/3 cup shortening (butter or margarine)

1 egg

5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)

In a large bowl of an electric mixer, combine the water and milk powder and stir so the milk dissolves. Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer.) The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.) Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1/2 hours). Bake at 375 for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls.

Chris Rigby Reel 'Em in Tilapia

2010-01-29T15:11:00.000-08:00

Chris Rigby is one of the best practical jokes I have ever played on a group of people. You see, I have never met nor dated anyone named Chris Rigby. Yet this dish still bears his name. Let me set the scene. It was my junior year of college and my roommate, Stacey was in charge of the ward newsletter. Each month the newsletter had a person it "spotlighted." We had noticed that one apartment of men had a missing roommate who never showed up. And his name was you guessed it- Chris Rigby. His name was on all the ward lists, but no one- even his intended roommates knew who he was. So Stacey, myself and a few other yet to have a dish named after them boys decided we would write up a pretend spectacular "spotlight" about the mysterious Chris Rigby and then make bets about which apartment of girls called us first wanting to know about this Chris Rigby. First we borrowed a picture of the boyfriend of our good friend who only those who were in on the joke knew. Plus he was really good-looking. Then we proceeded to write-up a stellar biography about this striking man. And believe me it was a thing of beauty... He was a graduate student in law hence the reason why no one ever saw him. He was from Connecticut and got his undergraduate degree from Brown University where he was on the rowing team (so you could just imagine his bulging biceps). In his spare time he volunteered at the Girls and Boys club in Provo and he also enjoyed making Greek Souvlaki. And on and on. My only regret is that I didn't keep the newsletter-although a few of my college friends did and I keep begging them to send me a copy! And it was Amber in Apartment 5 who called first to find out about Chris Rigby. Finally the bishop in our ward had to let everyone know over the pulpit that there was no Chris Rigby. The sighs of disappointment were audible. But what does all this have to do with fish? Well this fish is the best practical joke I have ever played on my family. They all thought they would be eating something horribly healthy, but it ended up being one of their favorite meals ever. So just like we reeled in Amber from Apartment 5 with Chris Rigby, I was able to reel my family in with this stellar fish dish. And the cheers of delight were audible too!
Chris Rigby Reel 'Em in Tilapia
1/2 c. Parmesan cheese
1/4 c. softened butter
3 TBSP. mayonnaise
2 TBSP. fresh lemon juice
1/4 tsp. dried basil
1/4 tsp. black pepper
1/8 tsp. celery salt
1/8 tsp. onion powder
6-8 tilapia fillets- You can get these frozen from Costco.
Preheat your oven's broiler. Grease your broiler pan or line a pan with aluminum foil. Combine all above ingredients, except tilapia fillets, in a small bowl. Arrange the fillets on prepared pan. (The fillets should be thawed.) Broil a few inches from heat for 2-3 minutes. Then flip over and broil for a few more minutes on the opposite side. Remove from oven and top each fillet with some of the cheese/herb mixture. Put back in oven and broil until cheese is melted and starting to brown. This should take about 2 more minutes. Be careful not to over cook the fish.

Dave Litti"Coat Your Potatoes with this Au Gratin"

2010-01-29T12:40:00.000-08:00

I meet Dave Litticoat my freshman year through a little program called "Date the States" that our mutual friend, Damian Idiart, created. Damian, Dave and a few other guys- that called themselves "The Fab Five"- thought a good way to date and get to know a variety of girls was to have a goal of dating a girl from every state in the United States during their freshman year. Because I was from Georgia I went out with 4 of the 5 "Fab Five." (That's right I have two more dishes to be named from the "Fab Five!) As gimmicky as it was, I ended up meeting some of my favorite friends through this "program." And Damian met the future Mrs. Damian Idiart- Sarah- because she was from Alaska. Ironically Dave Litticoat was from Austraila, but this potato dish has more European roots. But now that I think about it so does Austraila. Look at old boyfriends and current recipes coming full circle. Just proves again that boys and food are inseperable!
Dave Litti"Coat Your Potatoes with this Au Gratin"
1 yam, about 1 1/2 lbs., peeled and thinly sliced
1 sweet potato, about 1 1/2 lbs., peeled and thinly sliced
2 russets, about 2 lbs., peeled and thinly sliced
1 red onion, thinly sliced
4 TBSP. butter, cut into small pieces
1 TBSP. dried thyme
1/2 tsp. ground nutmeg
1 TBSP. salt
1/2 tsp. black pepper
2 cups heavy cream
2 cups grated Gruyere, Swiss or Emmanthaler cheese
Place the sliced potatoes in a mixing bowl: toss well. Grease a 2 quart baking dish. Place 1/2
of the potatoes in the dish and top with 1/2 of the sliced onions and dot with 1/2 butter. Layer remaining potatoes, onions and butter in top. In a mixing bowl combine thyme, nutmeg, salt, pepper, cream and cheese. Pour over the potatoes and cover with foil. Bake at 375 for 1 hour, remove foil and bake an additional 5 minutes. Serves 10-12

Craig's Ray of Sunshine Salad

2010-01-27T10:38:00.000-08:00

So I take liberties with naming my recipes. This one again is not named after a boy I dated, but someone in my family not only dated him, but also married him as well. So it counts. And that "someone" who dated him was my mother-in-law. Yes, folks- Craig Ray is my father-in-law, but I don't think anyone every calls him Craig Ray except maybe his mother use to. But maybe I'll start that tradition. He seems like the type who would appreciate it. ;)

I recently took this salad to a family dinner and Craig Ray- see how it is catching on- proclaimed this salad "The Best Salad He Has Ever Tasted." So I guess it doesn't take much to win my affection because I immediately decided this salad was to be named after him. And his middle name of Ray just begged to be included. So basically the universe declared "The Best Salad Ever" as:

Craig's Ray of Sunshine Salad

Lettuce- whatever kind you like- I used a mix of red leaf and spinach.

1 pear, diced

1 apple, diced

1 avocado, diced

1 shallot, thinly sliced

Almonds slices- toasted. I bought some that were already toasted with a slight sweet coating. You could probably use any kind- just not a savory flavor.

Crumbled feta cheese

Briannas Poppy seed Dressing

Combine all the above ingredients together and sit back and wait for the compliments to come pouring in!

I Artichoke You, Tyler Stillman for taking away my Virgin Lips Dip

2010-01-22T10:02:00.001-08:00

I am posting in behalf of Amber who contributed this yummy dip to our cooking club this month. So needless to say, I didn't date Tyler Stillman but it sure sounds like Amber did or something close to it. It seems safe to say that Amber would rather have this dip on lips than Tyler Stillman

I Artichoke you, Tyler Stillman for taking away my Virgin Lips Dip

1/2 c sour cream
1/2 c mayonnaise

1/2 c Parmesan cheese, grated

1/2 c mozzarella cheese, cubed

1 1/2 tsp garlic, minced

1 package spinach, thawed and squeezed of its juices

14 ounce can artichoke hearts, chopped

Combine all ingredients. Place in shallow casserole dish. You can either bake dip for about 15-20 minutes at 325 or heat in the microwave for a few minutes. Serve with a variety of veggies or chips and crackers.

Buffalo Style Chicken Pizza

2009-12-11T07:45:00.000-08:00

This is an old family favorite I found in the news paper years ago.

2 cups shredded, cooked chicken

½ cup hot cayenne pepper sauce

2 T melted butter

One unbaked pizza crust

1 cup pizza sauce

2 cups shredded mozzarella cheese

½ cup diced celery

½ cup ranch or bleu cheese salad dressing

Preheat oven to 400 degrees

Combine chicken, hot cayenne sauce and butter. Spread pizza crust with pizza sauce and top with chicken mixture, cheese, and celery.

Bake 15 to 18 minutes or until crust is golden brown. Drizzle with dressing.

BEST.PIZZA DOUGH.EVER

2009-12-08T15:17:00.000-08:00

I've had this pizza dough recipe since I got married, thanks to my sister Becky. She gave me this awesome box of fantastic recipes. However, she had 2 pizza dough recipes in there, so I opted for the 'easier' one. I thought it was so un-pizza hut (or whatever) to bake the crust, then add the toppings. So, I over looked this amazing recipe. Until one day, I grew up and decided to try something new. This dough smells sooo good you ALMOST want to lick the bowl. Thankfully you remember it's dough, and that's kinda gross!

1 1/4 c warm water
2 1/2 tsp yeast
2 Tbsp sugar
1 1/2 tsp salt
2 Tbsp non-fat milk (hahaha I just realized that I've been reading that as 'dry milk'.
Well, let's just say that works too!)
1/4 c parmesan cheese
1 tsp oregano
3-3 1/4 c flour

optional: (not really optional! They totally make this recipe!)
1/3 c mozzerella cheese
1/4 c onion flakes
1 tsp garlic powder

Dissolve yeast in warm water. Add sugar to yeast. Add other ingredients and knead to make a stiff dough. Mix for at least 5 minutes to mix well. Cover and let rise for 30 min. roll out pizza dough on pan.

Then, as I taught my children, SPANK IT!

Let rise for 10-15 min. Put in 425 oven and cook until slightly browned. Remove, add toppings and return to oven.

mmmm baby! It's good!!

Now, this recipe COULD make 2 pizza stone size pizzas. I didn't realize this and made it into one pizza. I thought the crust was a bit thick, but Walter loved it so now I have to double it in order to make 2 pizzas. Did I mention this pizza dough is so good? Cause it is!

"Better Than Jon Fairbanks in the hot-tub" Tortellini Soup

2009-11-07T12:39:00.000-08:00

This may be my most scandalous post yet... but I'm sure you have heard of "Better than S--" cake. Well this soup is in the same vein. This soup is one of my new favorites and Jon Fairbanks was really one of my favorite boyfriends. A lot of times the recipes I post are named after guys I just went out on one or two dates with. But Jon was my boyfriend for about 4 months and in those months there was an infamous "incident" in a hot-tub that my dear friend and roommate, Kj, witnessed and reminded me of when I was in Texas visiting her last month. (In fact she reminded me of a few other choice, juicy events from my college days that I haven't disclosed yet but believe me when you see a dish bearing the name Steve Stockard- it will be a complete guilty pleasure with almost no nutritional value;)! Nudge, nudge, wink, wink. You were forewarned!) But back to why I am naming this soup after Jon Fairbanks. Jon was and I'm sure still is a great guy. He has honest, a gentleman and HOT! And this soup is all those things. Not really sure how a soup can be a gentleman but somehow it works. And even though things eventually had to end, when they did Jon was nothing but forthright and open. I was sad the relationship ended but grateful for the experience. And this soup will leave you with the same feeling. When you look into your empty bowl with just the spoon sitting in there you will be sad the meal is over, but completely satisfied with the experience. Who knew that both soup and old boyfriends could be so filling?!?

1 lb. italian turkey sausage (You can use regular sausage but it is completely fine without it.)

1 small onion chopped

2 cloves garlic, chopped

5 C. beef broth

1/2c. water

1 (14.5 oz.) can diced tomatoes

1 c. thinly sliced carrots

1 1/2c. sliced zucchini

1/2 tsp. basil

1/2 tsp. oregano

1/2 tsp. parsley

1 (8oz.) can tomato sauce

2 C. cheese tortellini

Parmesan cheese for the top.

Brown meat and then remove from pot. Saute onion, garlic, carrots and zucchini in the oil from the meat. You may need to add a little extra oil if you have really lean meat. When veggies are translucent- about 5 minutes- add sausage back in with broth, water, tomatoes, tomato sauce and seasonings. Bring to a boil, reduce heat and simmer for 30 minutes. Add tortellini and cover and simmer for 35-40 mroe minutes. Top with cheese.

I have a secret ingredient I put in almost all my soups, except maybe chili. I have kept it secret because it is kind of obscure, but it really does put your soup over the top. It is a parmesan cheese rind. It gives your soup a smooth, creamy flavor and adds a bit of saltiness. If you buy the more expensive parmesan cheese and save the rind once you are done using the cheese, you can save it in your freezer for soups. And it goes well in this soup. You just put it in with the rest of the liquid ingredients and let it simmer. Sometimes it dissolves completely and other times you have to fish it out. I have heard that you can buy parmesan cheese rinds at the deli counter at Harmans but I have yet to check it out myself. Oh and for the record, Jon's secret ingredient was his abs. I saw those in the hot-tub!

2009-11-01T19:27:00.000-08:00

table all set ready to go--the Halloween pic hanging up behind --scones cooking--can you picture it all--well a few folks liked the scone dough recipe--so I'm including it here--its the one I used to serve on Halloween night--

Scone dough (Lynda )

3 C buttermilk (storeboughten warmed up slightly
(or reg. milk scalded cooled and 1tsp lemon juice added)
2 T yeast
2 Tlb oil
2 tsp baking powder
2 Tlb sugar
1/2 tsp salt
1/2 tps soda
8 c flour
1/4 water (for dissolving the yeast)

get yeast started to dissolve, add all ingredients together as you would for bread and mix
let rise shape to scones --or "flap jack" as they were once called
fry in a generous amount of grease till golden brown, drain on paper towel or plate
serve with honey -jam or with chile topped with lettuce and cheese and sour cream & tomatoe

J.J. loves my Rosemary Chicken

2009-09-12T18:26:00.001-07:00

Let's get one thing perfectly clear: Although I love J.J. dearly, I never have nor will I ever date J.J. The reason being J.J. is married to my sister. But J.J. is so fun to cook for. He is one of those people who appreciates good cookin' and he absolutely loves my rosemary chicken. So that is the reason I am breaking my own rule and naming this dish after him instead of someone I dated. Because I figure anyone who moans and groans that much about something I cook should either be married to me or have the dish named after them. So logistically speaking I had to name the dish:

J.J. loves my Rosemary Chicken

4 chicken breasts- I have used chicken tenders too.

1/2 c. olive oil

1/4 c. balsamic vinegar

1/2 tsp. salt

1/4 tsp. pepper

1 clove crushed garlic

2 TBSP. fresh rosemary or 1 tsp. dried rosemary

Mix together olive oil, vinegar, S&P, garlic and rosemary in a shallow glass dish. Put chicken in to marinade for at least an hour. Then grill for 6-8 minutes on each side. You can also saute the chicken over meduim high heat for 6-8 minutes on each side, but be aware the balsamic vinegar will create a dark glaze on the chicken and in the pan. But don't be afraid that it is burning and take it off the heat too soon or else you might undercook it! Grilling is the easiest when the weather permits.

I hope you all enjoy this as much as J.J. does!

chocolate chip cookies--the old standby (lynda Call)

2009-08-30T18:23:00.000-07:00

love , love ,love choc chippers
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 cubes margerine (I like blue bonnet)
1 tsp vanilla
3 eggs
1 tsp salt
2 tsp soda
4 1/2 cups flour--(use your eye to judge if more needed)
mix in 1/2 to one full bag choc. chips
bake 370 degrees 8-9 min
enjoy hot from the oven--great after school snack with cold cold milk--yummers!

Nutri-Grain Bars

2009-08-21T09:13:00.000-07:00

At GNO the other night we were talking about making these. I am pretty sure it was Chelby Sutton that wanted the recipe, but can't remember for sure. Here you go! I have never made these, but here is how....

1 pkg yellow cake mix
3/4 cup butter
2 1/2 cups quick oats
12 ounces preserves or jam
1 T water

Preheat oven to 375. Melt butter. Combine cake
mix and oats in a large bowl; stir in the melted
butter until the mixture is crumbly. Measure half
of this mixture (about 3 cups) into a greased
13x9x2−inch pan. Press firmly into pan to cover
the bottom.

Combine preserves and water; spoon over crumb
mixture in pan, and spread evenly. Cover with
remaining crumb mixture. Pat firmly to make top
even.

Bake at 375 for 20 minutes−−top should be very
light brown. Cool completely before cutting into
bars.

This makes me wonder why the name? I don't think they are very nutricious. There is fruit, right, that qualifies then? How about the grain? Hmmm....funny.

Portobella sandwiches

2009-08-06T13:39:00.000-07:00

These are so good and easy. We added mayo, mozzarella cheese, tomatoes, lettuce, cucumber, a little red onion, and some avocado. I also sliced the mushrooms after cooking and then they went further (served more people). Enjoy!

Portabella Mushroom Sandwiches (very good)
Ingredients
2 cloves Garlic minced
6 tablespoon Olive oil
1/2 teaspoon Thyme dried
2 tablespoon Balsamic Vinegar
1 dash Salt
1 dash Pepper
4 Portabella Mushrooms
4 Hamburger buns
Instructions
Turn on broiler and adjust rack so it is close to heat source. In a medium bowl, mix together garlic, olive oil, thyme, vinegar, salt, and pepper. Put the mushroom caps bottom side up on broiler pan. Brush caps with ? the dressing. Put the caps under the broiler for 4 minutes. Flip the caps and brush with remaining dressing. Broil again for 4 minutes. Remove and sprinkle with your favorite shredded cheese. Toast buns slightly and spread with condiment of your choice. Use additional burger condiments of your choice.

Mike I Dare you to make these Turkey Burgers

2009-07-18T21:32:00.000-07:00

Julie and I were in charge of cooking club this month so I have a three recipes to post and three boyfriends to name them after. That's a band of boyfriends but not to worry- my past can handle it. Oh, and no boyfriends were harmed in the naming of these recipes.

Mike I Dare you to make these Turkey Burgers

So confession time- Mike Dare was not my boyfriend- he was my roommate's. But she was on a mission and Mike missed her so he and a friend took me and another roommate out on a date so he could be reminded of her. So I was a good substitute for his real love. So if the men in your home have a devoted, true love to beef hamburgers then I dare you to make these turkey burgers. They really are quite good and a good alternative to ground beef. Your family may find that if they are not near the one they love, they love the one they are near.

1 lb- lean ground turkey

1/4 c. bread crumbs

1/4 c. soy sauce

1 Tbsp. horseradish cream

1 clove minced garlic

1 1/2 tsp. lime juice

1/2 tsp. sesame oil

1 good pinch black pepper

6 slices of Havarti cheese

guacamole

lettuce

cucumber slices

mayo

6 Hamburger buns
In a medium mixing bowl whisk together soysauce, horseradish cream, garlic, lime juice, sesame oil and pepper. Add turkey and bread crumbs and mix together just until combined and seasonings are dispersed well through meat. Be careful not to over work or burgers could get tough.

Divide meat into six burgers. Meat should be soft. Preheat grill. Place patties on hot grill and cook until good and brown on bottom, about 4-5 minutes. Carefully flip and cook for another 4- 5 minutes. Once they are done I transfer them to a part of my grill that isn't on- like a rack on the top or a side that isn't on. Then I put a slice of cheese on top and let it melt while I toast the buns on the grill for a minute.
Then I put a layer of mayo, guacamole, lettuce and cucumbers on the bun with the burger. Then enjoy.

As for the potatoes in the picture- you'll have to wait for Julie to post her recipe for "Chad's Crazy Coconut Couch Potatoes- Maughan" (said like 'mon' with a Jamaican accent if you please.)

Chris Tingey Hummus Dip

2009-07-18T21:24:00.000-07:00

I don't remember a lot about Chris Tingey. I think he was kind of non-descript. But this hummus is anything but non-descript. It is makes your mouth "tingle" because of the raw garlic in it- which is why Chris Tingey got chosen to represent this dish.

1 can garbanzo beans, drained

1 clove crushed garlic

5-7 fresh basil leaves

2 Tbsp. olive oil

Juice of half a lemon

Salt to taste

Combine all ingredients in a food processor. You can add more olive oil if it is too thick. Serve with pita chips or your favorite veggies.

Jason Roberts Blackberry Ice Cream

2009-07-18T20:33:00.000-07:00

Jason Roberts was wholesome and clean. And I don't only mean virtue-wise. I mean he was literally clean. I remember when I came home from a date with him and my roommate asked me about him I said, "He smells like soap." My roommate looked at me curiously and said tentatively, "And isn't that a good thing?" In theory, yes. But apparently I like my men a bit more musky because my last name isn't Roberts. But I do like my ice cream wholesome, clean and all things good. And this ice cream is so unadulterated it only has 6 ingredients. Only 6 ingredients... I think that makes it pretty close to being a health food.

2 pints blackberries

juice of half a lemon

1 c. sugar plus 1/4c. sugar

5 egg yolks

1 1/2 c. half and half

1 1/2 c. heavy cream

Put blackberries in a saucepan with lemon juice and 1/4c. sugar. Cook over low heat, covered, for 20-25 minutes until the blackberries have released all their juice. Drain using a fine mesh strainer, pressing on the berries to extract all the tasty juice/puree. Set aside.

Heat half and half and 1c. sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.

Add heavy cream to a separate bowl. I recommend a metal bowl because it will help the mixture cool faster.

Beat egg yolks until they are pale yellow and slightly thick. Temper the eggs with the warmed half and half mixture. You do this by putting a 1/2c. of the warm liquid in with the eggs and stir it around. Do this twice. Then you can add the egg mixture into the half and half mixture without the eggs cooking. Cook this mixture over low heat, stirring constantly until it becomes slightly thick like a custard. Then strain the mixture into the bowl with the cream. Now add the blackberry juice and stir to combine. Let this mixture cool completely. I put it in the fridge to help it along. Then put in your ice cream maker and let it stir/freeze until thick. You can serve it now soft-serve style or you can harden it in the freezer for another two hours.

I know this sounds kind of complicated, but once you do it once or twice you will find it really isn't hard at all. And then you will want to make homemade ice cream every weekend with all the fun fruits of the summer.

Pineapple Black Bean Enchiladas

2009-07-18T15:37:00.000-07:00

Great meatless dish. I just layered the tortillas and filling like a big birthday cake because my pan happened to be round. It was quick and easy. I may just do it every time. To see how I cooked it got to my blog.

Pineapple-black bean enchiladas
2 teas veg. oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (1 cup)
1 20 oz can pineapple tidbits, drained
½ cup pineapple juice, reserved
1 15 oz can black beans, drained and rinsed
1 4 1/2 oz can chopped green chilies
1 teas salt
½ cup chopped fresh cilantro
3 cup shredded cheddar cheese
1 10 oz can mild enchilada sauce
8 wheat flour tortillas
½ cup sour cream
8 teas chopped fresh cilantro
Heat oven to 350 degrees. Spray a 9x13 glass pan with oil. Heat oil in a skillet. Add onion and pepper, cook 4-5 min. or until soft. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in ½ cup cilantro and 2 cups of the cheese.
Spread 1 Tb. Enchilada sauce on each tortilla. Spoon about ¾ cup mixture over sauce on each . Roll up tortillas; place seam side down in baking dish.
In small bow. Mix reserved 1/3 cup juice and remaining enchilada sauce, pour over entire surface of enchiladas. Sprinkle with remaining cheese. Cover with oil sprayed sheet of foil, sealing tightly. Back 35-40 min. remove foil during last 5-10 min. Top each enchilada with 1 T sour cream and 1 teas. Cilantro. Serves 8.

Healthy Blueberry Muffins

2009-06-02T14:17:00.000-07:00

1 large egg
1/3 cup oil1 cup water
3/4 cup quick oats
1 1/2 cup whole grain flour
1/3 cup honey
1 T. baking powder
4 T. dry milk powder
3/4 tsp. salt
1 cup frozen blueberries, DO NOT THAW

Preheat oven to 400 degrees. Whisk egg, oil, hooney, and water until frothy' set aside. In a separate bowl combine dry ingredients and frozen berries. Add liquids to the dry all at once. Stir only until moistened. Fill greased or paper lined tins. Bake 20-25 minutes, until muffins are golden brown and bounce back when touched.

I experimented with my flour. I ground mostly soft wheat with rye, barley, millet. Other times I have used all wheat or even 1/3 wheat 2/3 white and 1/2 cup sugar instead of honey. It all works.

Lemon Cream Cake

2009-05-19T00:13:00.000-07:00

This is what I salivate over every spring when I know Easter is on the way.

I make this most Easter Sunday's for dessert. It's beautiful and light, perfect for spring!

Make a white cake/pound cake mix baked in 2-- 9 inch rounds. Cool and remove from pans.

(I know this is cheesy, but the cake recipe the original recipe came with never worked out as well. One of the cake mix brands has a better white cake than others. I'll have to pay attention next time I make it. My Easter cake mix was stronger than the one for the dinner party, shuks)

Prepare Lemon Cream frosting as follows:

Ingredients for Lemon Curd

1/2 cup fresh lemon juice (no substitutions allowed)

2 tsp finely grated fresh lemon zest

1/2 cup sugar

3 large eggs

6 Tbsp butter (calls for unsalted, but I usually use salted)

Preparation of Lemon Curd

Whisk together juice, zest, sugar, and eggs in a 2 quart heavy saucepan.

Stir in butter and cook over moderately low heat, whisking frequently, until curd it thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer to a bowl and chill, surface covered in plastic wrap until chilled, at least 1 hour.

Preparation of Lemon Cream Frosting

Make Lemon Cream Frosting by beating 1 pint whipping cream w/ 2 Tbsp sugar until it just hold stiff peaks.

Fold one third whipped cream into lemon curd to lighten, then fold in remaining whipped cream.

To assemble cake

Place one cake layer on cake plate rounded side up, spread 1/4 of the lemon cream. Top with second cake layer, rounded side up. Spread top & sides w/ remaining frosting.

Coconut and Mango Lassi's

2009-05-19T00:00:00.000-07:00

I had fun making lassi's for the tried and true ladies. We all were happy with the white grape juice sweetener, but most wanted plenty of it.

I have been drinking coconut lassi's almost every morning since for breakfast. I can't get enough of my tropical flavors lately.

Mango Lassi

1 cup plain yogurt

1/2 cup milk

1 cup chopped mango

4 Tbsp sweetener of choice

Dash of cardamom is good!

Put all ingredients into a blender and blend away!

Delicious served over ice with a straw and a dash of cardamom on top!

Coconut Lime Lassi

1/2 cup coconut milk

1 1/2 cups plain yogurt

Juice from one lime (optional---I think a tsp is a good way to go, as well)

2-4 Tbsp sweetener (honey is delicious, white grape juice is nice, too)

Cardamom, optional

Blend it up and serve over ice! Heaven!

We had several ladies who enjoyed mixing the mango and the coconut lassi together.

Thanks for the lesson on how to cut a mango, Kamille! What a pretty centerpiece for a fruit plate! My kids love it!

Moroccan Lentil Soup

2009-05-18T23:43:00.000-07:00

Ingredients

2 onions, chopped

2 clovs garlic, minced

1 tsp grated fresh ginger/canned crushed ginger from Trader Joe's

6 cups water

1 cup lentils

1 15 oz can garbanzo beans, drained

1 19 oz can canellini beans

1 can diced tomatoes

1/2 cup diced carrots

1/2 cup chopped celery

1 tsp garam masala (see recipe)

1 1/2 tsp ground cardamom

1/2 tsp ground cayenne pepper

1/2 tsp ground cumin

1 Tbsp olive oil

Garam Masala (Indian spice mixture)

1 T ground coriander

2 t black pepper

2 t ground cardamom

1 t cinnamon

1 t ground cloves

Preparation

Saute onions, garlic & ginger in a little olive oil app 5 minutes.

Add water, lentils, beans, tomatoes, vegetables and spices.

Bring to a boil for a few minutes then simmer 1 to 1/2 hours or longer, til lentils are soft.

Puree half the soup and return to pot.

Add 2 Tbsp to 1/4 cup fresh lemon juice and about 1/4 cup cilantro to taste. Freshens it up!

Moroccan Chicken

2009-05-18T23:29:00.000-07:00

The Moroccan Chicken is to the right of the Moroccan Couscous Salad. I also served roasted vegetables and Indian Chicken. The chicken was drier than usual. I should have had Grant stay to grill to perfection. Give it a try---it's a great summer dish.

Chicken breasts/strips

Marinade

1/4 cup olive oil

3/4 cup grape juice

1/4 cup lemon juice

3 Tbsp ground cumin

1 1/2 Tbsp ground coriander

2 tsp ground cinnamon

1/4 tsp cayenne pepper, optional

1/4 cup chopped fresh cilantro

Preparation

Whisk first 8 ingredients and pour into ziplock bag with chicken breasts.

Chill to marinate 4 to 6 hours.

Prepare barbecue (low heat)

Turn breasts frequently and baste with marinade for a nice juicy, delicious piece of chicken.

Moroccan Couscous Salad

2009-05-18T23:18:00.000-07:00

This is one of my top five favorite summer salads!

It's a meal in one, healthy, easy, tasty, different

and you can make a huge batch to keep in the fridge for lunch all week long.

Salad Ingredients

1 cup couscous

1 can garbanzo beans, drained

1 cup dried apricots, golden raisins or other dried fruit

2 chopped green onions

1/2 cup sliced almonds (optional, didn't use in cooking club)

Dressing Ingredients

1/4 cup olive oil

1/4 cup lemon juice

1 Tbsp lemon zest

1 tsp cardamom

1/2 tsp cinnamon

1/2 tsp cumin

1/4-1/2 cup chopped cilantro

Preparation

Cook couscous in 2 cups chicken broth, or salted water.

Mix salad ingredients together.

Mix dressing ingredients separately.

Mix salad & dressing together & chill 20 minutes or longer.

Indian Spiced Chicken

2009-05-18T23:03:00.000-07:00

1 tsp chili powder

1 Tbsp lemon juice

4 chicken breasts

Marinade

2 Tbsp plain yogurt

2 garlic cloves

1 Tbsp raisins

1 in ginger

1/2 tsp cumin seeds

2 tsp ground coriander

1 small red chili

Preparation: 20 minutes + 3 hrs marinating time

-Combine chili powder & lemon juice

-Make several cuts in the chicken. Brush the lemon mixture over the chicken & set aside for 20 minutes

-Place marinade ingredients in a blender and puree. Pour on top of chicken, cover & marinate in fridge 3 hrs.

-Preheat oven to 400 F

Cooking: 45 minutes

-Add water just to cover the base of a roasting pan

-Place chicken on a rack in the pan, reserving marinade in fridge.

-Roast chicken, basting frequently with marinade, til tender, about 40 minutes.

-Place chicken on a serving platter and serve immediately.

Matt Nicosia Florentine Meatball Calzones with Creamy Tomato Dipper

2009-04-29T16:42:00.000-07:00

The only reason Matt Nicosia was chosen to grace the title of this recipe is because Matt was Mediterrean and "Florentine" is Mediterrean. So if I come across a fabulous Greek dish that I feel I must post, I will be out of luck because Matt was the only Greek I dated. But he was tasty and so is this dish.
10 oz. box frozen chopped spinach, defrosted and wrung of excess water
1 lb ground turkey
1 small onion, half grated and half finely chopped. I usually grate my onion with a microplane but if you don't have all the fancy tools I have:) then you can use a regular grater. But if you like your knuckles at all I would probably just chop it up finely.
3 cloves of garlic, crushed
2 eggs, 1 lightly beaten
3/4 c. bread crumbs
1/2 c. Parmesan cheese
1 1/2c. shredded mozzarella cheese
1/8 tsp nutmeg
S & P
2 10 oz. tubes refigerated pizza dough
2 tablespoons olive oil
1 14 oz. can crushed or diced tomatoes- If you use diced tomatoes- use a potato masher- you know all the fancy tools I have- to smash the tomatoes up in the pot.
1/4 c. fresh basil, chopped or 1 tsp dried
1/4 c heavy cream
Preheat oven to 425. Combine spinach, ground turkey, grated onion, half of the garlic, 1 egg, breadcrumbs, both cheeses, nutmeg and S&P. Work the mixture together with your hands until combined and set aside. Spread the pizza doughs out onto the counter. Cut in half widthwise and in thirds lengthwise, making 6 squares out of each tube of dough. Take a scoopful of the meat mixture (about 1/4c.) - I use an ice cream scoop- nothin' but fancy tools at my house- to make a meatball and drop it onto the corner of one of the squares. Continue in this way until there's a meatball on each square. Brush the edges of each square with a little of the beaten egg and fold the opposite corner over to close in the meatball and make a calzone. Fold and press the edges to seal the meatball inside. Brush the tops lightly with egg. After you've finished doing this to all freakin 12 of them, bake until dark golden brown- about 15 minutes.
While the calzones are baking, heat the olive oil in a saucepan over medium high heat. Add the chopped garlic and remaining garlic to the pan, season with S & P and cook until tender- about 4 minutes. Add the tomatoes- use that fancy potato masher if you need and let simmer while the calzones bake. Add the basil and cream right after you take it off the heat to serve with your tasty and healthy calzones- your kids won't know they are eating spinach- I promise.

Ham It Up

2009-04-11T20:10:00.000-07:00

I'm not a big fan of ham, unless it is made this way...

9 to 10 lb. butt portion ham
1 c. brown sugar
1 tsp. dry mustard
1/2 c. orange juice
1/2 c. honey

Score top of ham diagonally with a knife. Place in a turkey bag (follow instructions on box) and place in a roasting tray. Mix rest of ingredients and pour over the ham. Close bag and bake at 325 degrees for 4-5 hours. When it's done, I just pull it apart in big chunks with a fork like a roast. I made this with stuffing and fresh green beans tossed with feta cheese. "Phenomenal dinner" was how my dinner guest described the meal. Kari tells me the ham hock is good for lots of bean recipes, too, so keep that.

Chicken Salad Croissant

2009-03-24T08:31:00.000-07:00

Chicken Salad Croissant
4 cups cooked chicken, cut into bite sized pieces
1 cup Kraft coleslaw dressing (Hidden Valley is fine, also)
1 cup mayo
1 can water chestnuts, chopped
5-6 green onoins, chopped
2 celery stalks, chopped
1 apple, chopped and diced
1 small can crushed pineapple, drained
2 cups cooked shell macaroni
cashews, optional

Cook macaroni. Drain and cool. Add the coleslaw dressing and mayo. Let this sit for 10 minutes to soak into the pasta. Add water chestnuts, onion, celery, apple, pineapple, and chicken. Just before serving add cashews if desired. You can add sliced green seedless grapes (I add red grapes) if you would like. Serve on croissant rolls. This will serve about 15-20 people or 20 croissant rolls. I also love to eat the salad by itself without the bread. YUM! Sometimes I also decrease the chicken and increase the noodles depending on wht I have on hand. It's still just as wonderful.

Mike Bean Burritos

2009-03-17T09:21:00.001-07:00

So I am kind of cheating with this one because I never really dated Mike Bean, but we were really good friends in college and who elses name would I use for bean burritos?!? I think one of the reasons I never dated him was because he was about 3 inches shorter than me and I needed a man who could hold me, not the other way around. Maybe he would have been taller if he had eaten more beans!
This is a really good vegetarian meal and these are also awesome to freeze and have on hand.
3/4 c. rice (white or brown)
2 Tbs olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed for less heat)
1/2 tsp. cumin
salt and pepper
3 Tbs. tomato paste
3 can (15oz. each) pinto beans, drained and rinsed
1 1/4 c. frozen corn kernels
6 green onions, thinly sliced
8 burrito size flour tortillas ( I use the ones you buy at Costco and cook up yourself.)
2 c. shredded cheese- cheddar or Monterey Jack
Salsa, sour cream and avocado- optional

Cook rice and tortillas according to directions. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno and cumin. Season with salt and pepper. Cook, stirring occasionally, until golden. Add tomato paste and cook, stirring 1 minute. Add beans and 1 1/2 c. water, bring to boil. Reduce heat to medium and simmer, stirring occasionally until thickened- about 10to12 minutes. Add corn and heat through- about 2-3 minutes. Remove from heat and add green onions.
Assembling the burritos:
Mound 1/4 c. rice, 3/4 c. bean mixture and 1/4 c. cheese on one side of tortilla. Fold and hold in sides. starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down.
You can serve them immediately with salsa, sour cream and avocado or individually wrap them in plastic and freeze for up to 3 months. To reheat put in microwave for 3 minutes.

apple muffin

2009-03-14T19:37:00.000-07:00

apple muffin

1 1/2 cup non-fat bisquick mix

1 egg

1/4 applesauce

1/4 c sour cream

1/4 c grated apple

1 /2 tsp salt

1/4 c oil

mix just enough to make dry ingredients moist

bake 350 degrees for 12 mins enjoy

Bran Muffins

2009-03-11T10:03:00.000-07:00

Now here's a recipe that really gets thing moooooving..... I'm serious, if you EVER have constipation problems, this one's for you (currently my 3 year old). And if not, try it anyway- these are amazing. My kids gobbled them up. They didn't even wait for them to cool off.

Refrigerator Bran Muffins

1 cup sugar

1/2 cup butter-flavored Crisco (or 1/4 cup crisco and 1/4 cup butter)

2 eggs

2 1/2 cups flour

2 1/2 tsp baking soda

2 cups buttermilk (2 Tbsp vinegar with 2 cups milk)

1/2 tsp salt

1 cup boiling water

1 cup Bran Flakes cereal

2 cups Kellogg's All Bran cereal

Mix together sugar, shortening, eggs, soda, flour, buttermilk and salt until smooth. Meanwhile, pour boiling water over Bran Flakes and All Bran. Let stand until absorbed. Fold cereal mixture into batter and DO NOT stir. Pour into greased muffin pan (don't use liners), filling 3/4 full. Bake at 400 deegrees for 15 minutes. You can also cover and store these in the fridge. They will keep for up to 5 weeks. When ready to use, dip batter from container WITHOUT stirring.

These really are amazing. I make a ton, and keep the batter in my fridge. Warm muffins every morning, yuuuum! Remember to keep some air freshner close by!

Pear Salad!!

2009-03-08T17:14:00.000-07:00

Pear Salad
This is my awesome cousin...ok Trent's awesome cousin, but I like to claim her as my own, made me lunch for me and Kamille the other day. How cool is that. Your friend calls says "Lets do lunch!" And she decides she is going to cook it all herself. I just have to provide some salmon I have in my freezer. Really, there is nothing better than that. Tracy is an awesome cook and for lunch she made Apricot Salmon, Pesto Baguettes and Pear Salad. This pear salad was to die for. And I am not kidding. I made it for my family the other night and they died over it too. So I got permission from Tracy to post this recipe, cuz I got a really good pic of it. Just know....that if you see a recipe from Tracy pop up on "Tried and True Ladies" then try it...you won't be disappointed.

Pear Salad

Tracy Fonger

1 head Romain lettuce

1 bag mixed greens ( I only used Romain cuz its all I had)

1/4 c. roasted walnuts or caramelized almonds

1/2 brick feta or bleu cheese

craisins

2 pears sliced

Dressing

1 c. sugar

1 t. salt

1/2 small red onion chopped

1 t. dry mustard

3/4 c. canola oil (I used olive)
1/2 c. red wine vinegar ( I used apple cider vinegar)

1 t. poppy seeds

Blend dressing thoroughly and chill. Toss desired amt. into salad just before serving.

Xiau Long Bau

2009-03-06T15:18:00.000-08:00

This dish was and is one of our favorite meals from Taiwan. We would eat these more than once every week with a side dish of cucumbers Chinese style. I got this recipe from a Chinese cookbook and I have made it my own. The best about this recipe is that you can purchase ALL ingredients at a regular grocery store. I encourage all of you to try this recipe out. It may be a little intimidating just because my bamboo steamer looks so ligit....well it is. But before I got the bamboo steamer (which you can buy online or at any specialty cooking store) I cooked these babies in my rice cooker using a tray in the top for steaming. Anyway....here is the recipe.

Xiau Long Bau

Meat Mixture

2 lb. ground pork

2 T. scallions

2 heaping t. fresh, diced (tiny) ginger

1 1/2 t. salt

3 t. soy sauce

3 t. sugar

3 T. Sesame oil

9 T. water

Mix together and let it sit while you make the dough. The flavors and smell will only get better and stronger as they gell together.

Dough

1 1/2 c. warm water

1 t. sugar

1 T. yeast

Stir together and let sit.

Then add

2 1/2 c. flour

Mix and let it rise.

Combine in a second bowl

1 c. flour

1 T. dry milk

1 T. shortening

3 T. sugar

1/2 t. salt

Add to risen dough. I made this in my bosch and it made it very simple.

On a flat and floured surface put these little pieces of heaven together. Grab a little ball of dough and put some flour on the palm of your hand. Flatten dough on your hand into a nice flat circle. Put a spoonful of pork mixture in the center and close up. Place finished balls on a circular cloth. (about the size of your steamer)

Steam for 15 minutes over boiling water.

Eat, by dipping into individual sauce.

Sauce may include soy sauce, red vinegar, red chili oil and strips of fresh ginger. Mix together according to taste.

Juan wasn't White but he was Chocolate Peppermint Cheesecake

2009-02-28T17:17:00.000-08:00

Julie should know better than to let me post a cooking club recipe. Although this was my recipe, she made it for cooking club. And Juan Daniels (click here for a picture) was my first official boyfriend. And like the title implies- he wasn't white. He was a full-blooded African- American and he was a good kisser. But then again he was my first, so I had nothing to compare him against. But besides his race, he had nothing to do with this recipe. So let's get to that:
Crust:
14-16 Oreo cookies, crushed- mint are especially good.
2 TBS. melted butter
Crush Oreo cookies and whirl through a food processor until they are ground fine. Add melted butter and process until crumbs stick together. Press firmly into the bottom of prepared cake pan. Set aside until filling is ready.
*When I gave this recipe to Julie, I forgot to include the crust so she just made a graham cracker crust to go with it and it was great. So that would work too.
Filling:
12 oz. (about 2 1/4 cups) white chocolate, chopped
1 cup heavy cream
3 8 oz. packages of cream cheese at room temperature
1/4 cup powdered sugar
1 tsp. peppermint extract
3-4 drops red food coloring
Coat an 8 or 9 inch spring form pan with nonstick spray and line pan with parchment or wax paper. Set aside. (You could probably just make this in a regular pie pan as well. I just wanted an excuse to buy a springform pan.) In a sauce pan over medium heat, combine white chocolate and cream; stirring constantly until melted and smooth. Remove from heat and refrigerate until cool. In a large bowl, beat cream cheese until smooth. Add powdered sugar and peppermint extract. Beat until well blended. Add the white chocolate mixture and the red food coloring. Beat until mixture is light and fluffy, 3-4 minutes. Pour filling into the crust, smoothing the top. Cover with foil and refrigerate overnight or for up to 3 days.
When ready to serve, release the spring form and sprinkle with crushed peppermint candy. Top with whipped cream.

Roasted Asparagus

2009-02-28T12:35:00.000-08:00

I love love love asparagus! I just can't get enough of it. I think this is my favorite way to cook it cuz its so easy and amazingly delicious.

Wash asparagus and cut off ends. Place all asparagus on a cookie sheet, toss in olive oil, sea salt and cracked pepper. Cook uncovered on 400 for 12 minutes. Then turn oven to broil and cook for 2 additional minutes.

Smoked Gouda Spinich Stuffed Chicken

2009-02-28T12:06:00.000-08:00

Boneless chicken fillets

raw fresh spinach ( optional )

Cream of Chicken soup

Smoked Gouda Cheese ( any smoked cheese will work )

Grated paremsean cheese , flour, Seasoned bread crumbs

Ground Cumin , Poultry Seasoning , and salt and pepper

Put the chicken in a plastic zip bag or wrap in saran wrap and pound it thin. Dont pound it so hard it turns into ground chicken, just pound it thin enough to roll up. Lay a few pieces of spinach on the flattened chicken. Put a thin piece of smoked Gouda cheese on top, as much as you want. Roll the chicken up and secure it with a couple of toothpicks. Mix 1/2 c. grated parmesean cheese with 1/4 c. flour and 1 c fine bread crumbs and all the seasonings in a bowl.

Dip the chicken in the bread crumb/flour mixture (use pam spray, or beaten egg white to moisten the chicken first so that the flour mixture sticks to it real good ) Fry the prepared chicken rolls in some oil in a pan till lightly browned on both sides. Mix a can or two of cream of chicken soup and 1 tsp cumin and place in the bottom of the crock pot.

Lay the chicken rolls on top of the soup, as many as you can fit. Place a few more slices of smoked cheese on top. Cover and let cook in crock pot for about 3-4 hours. It is great served with long grain and brown rice.

Shortcut - Just roll some boneless chick breasts with the smoked cheese and roll it in the same seasoned cheese/flour/mixture , then fry in a little oil. ( with or without spinach, your choice ) Put in a 9X13 pan and pour the soup mixture over top. Cover with a few pieces of smoked cheese on top and bake for 30 mins. I can have it on the table after church in no time this way and you still have the great taste of smoked cheese with the chicken. It's the cumin and smoked cheese that make this dish so great .

Kari-Cotti

2009-02-23T08:44:00.000-08:00

Karicotti
Kari Christensen

1 package Manicotti- usually has 14 shells
1 package, 10 oz., frozen chopped spinach
2 TBSP butter
12 small mushrooms, diced
2 cloves crushed garlic
1 small shallot, sliced
1 cup ricotta cheese
½ cup Parmesan cheese
½ tsp nutmeg
Salt & Pepper
1 jar marinara/spaghetti sauce
1 tsp. sugar
1 tsp. balsamic vinegar
1 cup shredded Romano or Parmesan cheese

Cook manicotti in boiling salted water for 3-4 minutes. Let cool. You don’t want to cook them for the full time because they will cook later in the sauce. Pour marinara sauce into a saucepan and add sugar and balsamic vinegar. Simmer over medium heat while you are making everything else. Defrost spinach in microwave for about 3 minutes. Transfer to a kitchen towel. Twist towel around spinach and wring it out until it is very dry. Put in a mixing bowl.
Put butter, mushrooms, garlic and shallots in a skillet over moderate heat. Season with salt and pepper and sauté 5 minutes. Put mushrooms mixture in a food processor and pulse to grind mushrooms. Then put mixture in with spinach and add ricotta cheese, 1/2c. parmesan cheese and nutmeg. Stir to combine and then stuff into cooled manicotti.
Put 1/3 of the marinara sauce in the bottom of a 9x13 pan then place the stuffed manicotti on top. Pour remaining marinara sauce on top and top with romano cheese. Bake at 350 for 25-30 minutes until cheese is bubbly and brown.
Makes 12-14 manicotti.

Thai Sesame Noodles

2009-02-03T14:16:00.001-08:00

Thai Sesame Noodles
1 lb chicken or shrimp
16 oz. bottle Italian Dressing
1/2 C. peanut butter
1/2 C. soy sauce
1/4 C. honey
4 tsp ginger
2 tsp crushed red pepper
16 oz. angel hair pasta
2 T. sesame oil
1 C. chopped green onions
1/2 C. cilantro
peanuts

Marinate meat in 1/3c. dressing for 1 hour(if using chicken, cut in strips before marinating). In small bowl, whisk together peanut butter, soy sauce, honey, ginger, crushed red pepper, and rest of dressing. Set aside. After meat marinates, prepare pasta and drain. In saucepan over high heat, heat sesame oil. Drain dressing from meat; add meat and onions to oil. Cook until meat is done. In large bowl, mix everything. Serve hot or cold.

***I made this for a Sunday meal and it served 8 adults, 3 kids, and we had leftovers. So you may want to half it if you are feeding a smaller family.

Poppyseed Chicken

2009-01-27T07:34:00.000-08:00

Poppyseed Chicken
Mix together and put in a 13 X 9 inch pan:
Cooked or canned chicken, shredded
2 cans cream of chicken soup
1.5 pint sour cream

Mix together and put on top of soup mixture:
1 stripe Ritz crackers, crushed
1 Tbsp poppyseeds
1/2 stick margarine or butter, melted

Bake at 350 degrees for 30 minutes. Serve over rice.
*Make this a food storage meal by omitting the sour cream and substituting water for the butter. Delicious!

Grapefruit Slush

2009-01-23T10:29:00.000-08:00

This dish is a palate cleanser. Meaning it makes your mouth prepared to taste all the food that is coming. I works best if it's served really tart, Grandma makes it with 2 cans grapefruit and puts in all the grapefruit juice. I like it better a little sweeter you can be the judge.

1 Can pineapple crushed or tidbits

1 can or jar grapefruit (jar is better because there is no skin in it but it's hard to find)

1 jar marichino cherries

1 1/2 C. water

3/4 C. sugar

Mix water and sugar until sugar dissolves. Pour all fruit and juices (EXCEPT GRAPEFRUIT JUICE) into a 9 x 13 pan and freeze for 24 hours. Chop it up and serve in cup with 7-up poured over the top. Best if cold canned soda - it is fizzier.

Apple Lettuce Salad

2009-01-23T10:23:00.000-08:00

So as not to commit Plagery I found this on allrecipes.com submitted by Marlen Muckenhirn.

1/4 C. apple juice (I use the juice from my bottled pears because I never have apple juice on hand.)
1 Tbl lemon fresh lemon juice
1 Tbl cider vinegar
1 Tbl oil
2 teas brown sugar
1/2 teas dijon mustard
1/8 teas pepper
dash salt
sprinkle of cinnamon

Mix together for dressing. Cut up an apple and put in the dressing so it won't turn brown. Tear up lettuce to fill a regular-ish size salad bowl. Just before serving add apple dressing mixture and toss.

Mystery Rice

2009-01-23T10:22:00.001-08:00

Rice-a-Roni Rice Pilaf. Cooked to directions in a rice cooker. Ha ha!!!

Pomegranate Chicken

2009-01-23T10:13:00.000-08:00

First of all a big shout out to my mother-in-law that gave me this recipe she is always finding me new things and bringing them to me to try out. THIS RECIPE TAKES A FULL 2 HOURS TO MAKE. IT IS NOT INVOLVED BUT IT IS NOT GOOD IF IT IS RUSHED.

6 chicken breasts
1/2 teas turmeric
1 medium onion, sliced
1 1/4 C. walnuts, ground in food processor
2 3/4 C. Chicken broth
1 pomegranate seeded (good price for one is under $2)
1/4 fresh lemon juice
1/4 C. sugar

You want to use a deep skillet for this. You only need one pan for the whole thing. Salt and pepper chicken and brown well in a little bit of oil. Remove chicken and set aside.

Cook onions in skillet until brown and soft (15-20 min). Add turmeric and walnuts and cook a couple more minutes. Then add broth. Bring to a boil then simmer 15 minutes.

Add chicken, COVER, simmer 45 minutes (If you have not seeded the pomegranate do so now. ADD lemon juice, sugar and 1/3 of your pomegranate seeds simmer 30 more minutes.

Now mix up 1/3 C. flour and 1/2 cup water. Pour this into a spot in the pan where you can stir it in good then mix it around. This thickens the sauce up real good. Sprinkle the seeds over the chicken and some parsley to make it pretty.

'little' mint cookies

2009-01-23T10:08:00.000-08:00

One box NOT Duncan Hines chocolate cax mix. The cheaper the crappier the cake mix the better.

2 eggs
1/2 C. Crisco
1/2 teas Vanilla

Mix all together and bake at 350 for 11 minutes. Don't over bake, don't under bake, but it's hard to judge with the color. Good Luck.

Filling

2 C. powdered sugar
1/2 C. butter softened
1/2 teas mint extract
3 drops green food coloring
1 tbl water

Mix well, thickly frost cooled cookies. If not in a hurry it is best to melt some chocolate and drizzle it over the top. Store wrapped tight so they don't dry out. Best if made the day before.

THE CAKE

2009-01-23T10:02:00.000-08:00

1 box Duncan Hines Devils food cake mix. Make as directed, pour into cake pan.

Then mix

8 oz cream cheese

1 egg

1/2 C. Sugar

Drop by spoonfuls onto cake swirl (just a little) with a knife. Sprinkle with 1/2 C. chocolate chips.

Bake at 350 for 35-40 minutes.

To make it Divine 15 minutes before serving cover cake loosely with foil put into a cold oven then turn the oven onto 350. When the oven is heated turn it off until ready to serve cake. Top with ice cream and a little bit of Leatherby's hot fudge sauce and nuts if desired.

peanut butter cookies

2008-12-22T06:00:00.000-08:00

1 C sugar
1 C peanut Butter
1 Egg
Mix --roll to balls bake at 370 for 9 min enjoy

I thought someone had forgotten to list the flour--and such when I got this recipe--that is not the case these three ingredients are it! they are tastey I often get comments like --best peanut butter cookie I've ever eaten---hum...give them a try --makes a quick treat that kids can help with too....they love to eat the dough--don't know how you feel about that with egg--but hum..its good I'll admit I snitch it too...
Lynda

E-Train's Turkey Broccoli Pasta Bake

2008-12-01T19:46:00.000-08:00

Last Thanksgiving Eric and I made this recipe up to help use up some of our turkey leftovers. I thought it would be incredibly rude of me to name a dish Eric helped make up after an old boyfriend so I did a little shout-out to Eric's college days with one of his younger days' nicknames- "E-train". He was also a "hard guy" in high school- Some of you 1992 MHS graduates might know what this means but I didn't think "hard guy" lent itself well to the title of a pasta dish. Eric served his mission in Italy therefore we make and eat a lot of pasta in our house. And Eric is an excellent cook. When we first got married we took some homemade rolls that Eric had made to a family party and my Grandma pulled Eric aside and said, "Isn't it so nice to have a wife who can make homemade rolls." Eric didn't correct her but I sheepishly told her Eric had made them. She responded, "Well, even better." Needless to say Eric knew a lot more about cooking than me when we got married. But ahhh- the apprentice has become the master over the course of 12 years! Ok- enough chit chat- here's the yummy recipe if you have any turkey leftovers, left.

1 lb penne or ziti pasta- cooked

4 cups shredded turkey

2 cups steamed broccoli

1 1/2 cups Parmesan cheese

1 cup shredded Swiss cheese

1/2 medium onion chopped

small can of mushrooms or you could use fresh - but we didn't have any.

2 Tbs olive oil

2 Tbs butter

4 Tbs flour

2 cups chicken broth

1/2 cup cream

1 Tbs White wine vinegar

1 crushed clove of garlic

1/4 tsp nutmeg

Salt & pepper

Preheat oven to 400. Heat oil and butter together over medium high heat. Add onions, mushrooms and garlic. Saute until onions are soft- about 4-5 minutes. Add flour to make a roux- cook for a minute or two. (If you use fresh mushrooms you may have to add more oil to make the roux, because those babies just soak up the oil!) Add chicken broth and cream. Let thicken, then add vinegar, parmesan cheese, nutmeg and S& P to taste. Let cook for a few minutes. Combine pasta, turkey, broccoli, and roux. Pour into a 9 x 13 sprayed with cooking spray. Then top with Swiss cheese. Cook for about 15-20 minutes until the cheese is browned on top.

Crockpot Chicken Tacos---We had them tonight. They are sooooo good.

2008-11-15T16:12:00.000-08:00

Crockpot Chicken Tacos

6 Chicken boneless breasts or your choice.

1 teaspoon Cumin

3 tablespoons Chili powder

3 Garlic cloves or 1+ teaspoon garlic powder

1 Green pepper, diced
1 Onion chopped

1 Can diced tomatoes
2 cups chicken broth

Put all ingredients in Crockpot and cook on high for 2 hours.When chicken is done shred chicken. Blend Pineapple and a little bit of juice.

Cook the corn tortilla with cheese on it. Top with Sour Cream, Avacado slices, and Pineapple sauce.

Halloween Creations for Next Year

2008-11-11T11:29:00.001-08:00

Food to Spook your little Spooks!!!

Spiderweb - your favorite seven layer did put the crushed olives on top, put some sour cream in a zip-lock, snip the end off and Walah!!

Mummy toes - Cocktail Wieners (or whatever name they are) wrapped in tortilla strips with a little hit of BBQ sauce to look like a bloody toe.

Cut off Hand Punch (A Big Hit) - A bag of frozen rasberries, cranberry juice (1 to 1 1/2 C.), two packages of unflavored gelatin. Dissolve Gelatin in the juice add the raspberries. Pour into a rubber glove washed and turned inside out. Freeze for atleast 24 hours up to a week the longer the better. Cut glove off and put in punch bowl. You could make it really cute with gummy worms in the punch if you didn't wait to shop until Halloween and then the WalMart is all sold out.

Witch/Monster fingers - Breadsticks in a can, shape 'em over a wad of foil on a baking sheet, brush on egg with with a little green food coloring in it put on the nails (almonds) and sprinkle with poppy seeds. (These were the most work of everything and not as cute as they look in the picture.)Last, but not least - Deviled Eyeballs - your favorite deviled eggs, with a 1/2 of an olive and it's better if you have pickled red pepper slices, but I was to cheap to buy 'em so we did ketchup in a baggie and cut of the end to make 'em look blood shot. Enjoy!!!