Cookin' with friends

Molten Chocolate Cake

2009-08-02T11:39:00.001-06:00

1
Molten Chocolate Cake
Added by brandielle on July 28, 2009 in Desserts, Special Occasion

Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy

Ingredients
•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.
2
Molten Chocolate Cake
Added by brandielle on July 28, 2009 in Desserts, Special Occasion

Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy

Ingredients
•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.
3
Molten Chocolate Cake
Added by brandielle on July 28, 2009 in Desserts, Special Occasion

Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy

Ingredients
•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.

Easy and Yummy Blueberry Muffins with Crumbly Top

2009-08-02T11:19:00.001-06:00

INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour (I substitute with Bread Flour)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (I use buttermilk)
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Good Ole' Comfort Food Chicken Casserole

2009-08-02T11:17:00.002-06:00

This is one of those impossible to photograph, good ole' comfort food meals. My kids especially like this one. I love the crunch that the water chestnuts add. It makes a lot but never has a problem getting eaten in our house.

Ingredients:
2 cups chicken, cooked & cubed
1 8oz. can water chestnuts
1 cup diced onion
1 cup chopped celery
1 cup mayo
1 10.75oz. can cream of mushroom
12oz. wild riced, prepared

Directions:
Mix all ingredients together in a medium sized bowl. Pour mixture into a lightly greased casserole dish or 9x13 pan. Cook for 30-40 minutes at 350 degrees, or until warmed through.
*adapted from a church activity recipe

Pioneer Woman's Thin Onion Strings

2009-08-02T11:17:00.001-06:00

How could a deep fried onion not be good though? Pioneer Woman never fails to impress. I will make a few slight changes next time though. I think I am going to cut my onions thicker, only because I really like the juicy flavor of cooked onions and I might do half seasoned salt half regular/sea salt. I'll let you know when I try it and tell you how it goes.

Ingredients:
1 large onion
2 cups buttermilk
2 cups flour
1 scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper
Canola Oil

Directions:
Slice onion very thin (a mandolin slicer comes in very handy here). Place in a baking dish and cover with buttermilk for at least one hour.Combine dry ingredients and set aside.Heat oil to 375 degrees.Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.Repeat until onions are gone.Eat before your family sees them.Repeat with another onion, because they’ll be really mad they didn’t get any.

Pioneer Woman's Beef Enchiladas

2009-08-02T11:15:00.000-06:00

This is the Pioneer Woman's favorite enchiladas.

They do take some time to make as it is a three step process, but it's worth it.
The Pioneer Woman recently started another website called Tasty Kitchen. It's filled with wonderful recipes and has already become one of my favorite sites. Be sure and check it out!

Ingredients:
THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

Directions:
ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Egg Dinner Rolls to Die For

2009-08-02T11:14:00.000-06:00

Ingredients:
1 pkg. active dry yeast
1/2 cup and 1 Tablespoon sugar, keep separated
1 1/2 Tablespoons warm water
1 cup milk, almost scalding (1- 1 1/2 minutes in the microwave)
1/2 cup butter, melted
3 eggs
3/4 teaspoon salt
4 cups flour, sifted

Directions:
1. Combine yeast, 1 Tablespoon sugar, and water in a small bowl, stir and set aside.
2. Pour milk into large bowl (or mixer) and add melted butter and remaining sugar. Stir until dissolved.
3. When milk mixture is warm to the touch, add yeast mixture.
4. Beat three eggs with a fork and add to the mix.
5. Add salt and stir.
6. Add 2 cups of sifted flour, then stir.
7. Add remaining 2 cups of flour and stir well.

At this point the dough will look sticky, bumpy, and a little wet- Don't worry.

8. Place in a large bowl and cover. Let rise until doubled.
9. Once dough has doubled in size, you can-
roll out dough to 1/8-1/4 inch thickness, cut into triangles, then roll into crescent shape
OR
shape into balls, about the size of a golf ball
10. Place rolls on a greased 9X13 cookie sheet, cover, let rise again until doubled.
11.Bake for 8-12 minutes at 350 degrees. Watch carefully, once they brown they are done.
12. Rub melted butter on finished rolls and enjoy!
MAKES 2 DOZEN
*Thank you Brooke for this recipe!

Snow Cone Syrup

2009-06-08T16:38:00.002-06:00

I have to admit I haven't been trying many new recipes lately. We have been making lots of snow cones though. I came across this great recipe for the syrup to flavor the snow cones and thought I'd share.

2 cups granulated sugar
3/4 cup water
1 package unsweetened Kool-Aid

1. Bring sugar and water to a full boil.

2. Remove from heat and stir in Kool-Aid®. Chill. Pour over crushed ice.

Peach Oatmeal Muffins

2009-04-19T17:50:00.001-06:00

1 med. sized peach
1 c. whole wheat flour
1/2 c. quick rolled oats
1/3 c. honey
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. vanilla
1/4 tsp. salt
1/2 tsp. nutmeg

1 egg
1/2 c. dry milk powder
1/3 c. apple juice or peach juice
2 tbsp. canola or vegetable oil
1/2 c. pecans, optional

Preheat oven to 400 degrees. Peel the peach and cut into 1/2 inch dice (approximately 1/2 cup). Mix flour, oats, baking soda, baking powder, milk powder, salt, spices and nuts (if desired).
Combine peach juice, vanilla, honey, oil and egg; add to dry ingredients. Stir only until ingredients are moistened. Spoon into well oiled muffin tins filling 2/3 full. Bake for approximately 15 minutes and cool on wire rack. Makes 12 approximately. Frost with Ricotta Muffin Frosting.

RICOTTA MUFFIN FROSTING:
3/4 c. lite ricotta cheese1 tbsp. vanilla1/2 tsp. butter flavored sprinkles, optional (Butter Buds)2 tbsp. honey or2 tbsp. juice concentrate
Mix all ingredients well and use as a frosting for muffins and bars.

Peach Muffins

2009-04-19T17:46:00.000-06:00

Ingredients:
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Cocunut and Chocolate Crunchy Drops

2009-04-12T17:18:00.002-06:00

Toasted Coconut Symphony Balls

1/2 pkg sweetened flaked coconut

1 extra large Symphony bar (regular chocolate, not with toffee and almonds)

Spread coconut on a plate and microwave on high, stirring every 30 or so seconds Watch carefully to avoid burning it. After a few minutes the coconut will start to toast and turn brown. Continue until all the coconut is golden brown. At this point the coconut will still be slightly soft; let sit for a minute to dry out completely and it will become brittle. (Or you can toast any way you like. Look at the package for other options on how to toast coconut.)Break apart the Symphony bar and place in a glass bowl. Microwave on low power, stopping frequently to stir, until completely melted.Pour melted chocolate on the toasted coconut and carefully stir to coat evenly. Using a spoon, drop balls of chocolate covered coconut on a piece of wax paper or parchment paper placed over a cookie sheet. Let dry. (At that point I placed the cookie sheet on my back step in the cold to set up faster.)

Meatball Calzone

2009-04-12T17:16:00.002-06:00

Meatball Calzone

This recipe is more about compiling than cooking. It's super easy because it's likely you already have all the ingredients.

Frozen Rhodes bread loaf--( 1 pound loaf, thawed)

Frozen Costco Italian Meatballs-heat as directed-(about a dozen)
Shredded Mozzarella cheese (1-2 cups)
Parmesan (1/2 cup)
Egg wash
Serve with your favorite spaghetti sauce

On a floured surface (or Roul pat), roll out the thawed dough into a 18 x 12 inch rectangle. Spoon on the desired amount of cooked meatballs and sprinkle with shredded mozzarella cheese on half the rectangle of dough. Fold dough over filling and press edges firmly to seal.
Place on a baking stone (or cookie sheet). Brush top with egg wash and sprinkle with Parmesan cheese. Let stand for 15-30 minutes while you preheat the oven. Bake for 25-30 minutes or until golden brown. Serve with your favorite spaghetti sauce. Enjoy!!

Baked Asparagus

2009-04-12T17:13:00.001-06:00

Baked Asparagus with Balsamic Butter Sauce

Easy recipe and a nice way to dress up your Asparagus!

1 bunch fresh asparagus
cooking spray
salt and pepper to taste
2 T. butter
1 T. soy sauce
1 tsp. Balsamic vinegar

Preheat oven to 400 degrees. Snap ends off of washed asparagus and place on baking sheet. Coat with cooking spray and season with salt and pepper. Bake for 12 minutes or until tender. Melt the butter in a sauce pan or in the microwave. Stir in soy sauce and Balsamic vinegar. Pour over baked asparagus and serve.

Layered Chicken and Black Bean Enchilada

2009-04-12T17:10:00.002-06:00

Layered Chicken and Black Bean Enchilada Casserole

2 cups diced chicken breast meat
½ tsp ground cumin
½ tsp ground coriander
2 Tb chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce – MILD8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
Number of Servings: 8 - Preparation Time: 25 minutes

Oatmeal Jam Bars

2009-04-12T17:06:00.001-06:00

OATMEAL JAM BARS

2 c. oatmeal, uncooked

1 c. flour

3/4 c. brown sugar

1/2 tsp. salt

3/4 c. butter

1 c. jam (strawberry or raspberry)

Blend thoroughly the oatmeal, flour, brown sugar, salt and butter. Spread half of the mixture in a greased 9 x 9 x 2 inch pan. Spread jam over the dough. Sprinkle remaining dough on top of the jam and lightly pat down with fingers. Bake at 350 degrees oven for 25 to 30 minutes or until light tan. Cut into bars that will be firm when cold.

Coach's Oats Bread

2009-04-12T17:00:00.002-06:00

*** This is a great recipe for those wanting to try making home made bread with or without a bread maker. It's an easy and delicious recipe.***

Oat Bread

3 cups bread flour

2/3 cup COACH'S OATS -- I buy Coach's Oats at Costco.

1 1/3 tbsp. dry yeast

3-5 tbsp. powdered milk
1 ¼ tsp. salt

1 tbsp. olive oil

3 tbsp. honey

1 ½ cups water (add up to 1 ¾ for consistency)

Mix together olive oil, honey and warm water. In another bowl, combine dry ingredients with a wire whisk. Add liquid to dry ingredients. Turn out onto lightly floured surface. Knead in enough flour to make a moderately stiff dough that is smooth and elastic. Place dough in a lightly greased bowl. Cover and let rise in a warm draft-free location until double in size. After bread has risen, punch dough down, taking care to stretch but not tear the gluten. Form two loaves and place in lightly greased bread pans. Cover and let loaves rise halfway in pans. Bake at 375º for approximately 45 minutes or until bread is brown and sounds hollow to thumping.

*Option- Recipe works great for bread maker machine also.

Spinach Artichoke Dip

2009-03-16T13:08:00.006-06:00

I made this for a baby shower recently and it turned out yummy!!

2 cups Parmesan cheese

10 oz box frozen spinach, thawed

14 oz can artichoke hearts, drained and chopped

2/3 cup sour cream

1 cup cream cheese, softened in microwave

1/3 cup mayonnaise

2 tsp garlic, minced

1 tsp lemon juice

Preheat oven to 375

Mix together Parmesan cheese, spinach, and artichoke hearts.

Combine remaining ingredients and mix with spinach mixture.

Bake for 20-30 minutes.

Serve with tortilla chips, crackers or sliced baguette bread.

Whole Wheat Bread - Small Batch

2009-02-16T12:21:00.003-07:00

3 cups hot tap water
1/3 cup oil
1/3 cup honey
1 Tbsp salt
1 Tbsp Vital Wheat Gluten
1 Tbsp Dough Enhancer
1-1/2 Tbsp SAF instant yeast
7-8 cups freshly milled whole wheat flour

Pour all ingredients into mixer bowl. Turn mixer to speed 2 and allow to knead for 8-10 minutes, adding additional flour or water if needed. Shape into 2-3 loaves and let rise until doubled. Bake at 350 for 30-35 minutes.

When the bread comes out of the oven lightly mist with water to soften the crust. Remove from pans and let cool.

Basic Whole Wheat Bread

2009-02-15T16:40:00.004-07:00

Here is the recipe Becky demonstrated for us at enrichment on Thursday night. This bread is fantastic. I haven't been able to get my family to eat whole wheat bread, so I've settled for half wheat and half white flour in the past. This bread turns out even softer than my bread and it's WHOLE WHEAT!!

6 cups warm water
2/3 cup oil
2/3 cup honey
8 cups freshly milled whole wheat flour (additional flour needed later)
2 Tbsp vital wheat gluten
2 Tbsp dough enhancer
2-3 Tbsp SAF Instant Yeast
4-8 Additional cups freshly milled whole wheat flour
2 Tbsp salt
2 Tbsp liquid Lecithin (optional)

In the Bosch mixing bowl, combine hot water (110-120 degrees) and the 8 cups flour. Mix until blended. Add oil honey, and lecithin (opt). "Jog" off and on using the "M" side of the switch. Next add Vital Wheat Gluten, dough enhancer and SAF instant yeast and salt. Mix on first speed until smooth. The amount of flour you add will depend on the moisture and protein levels in your wheat. Turn your mixer to speed 2, and mix from 8-10 cups more, one cup at a time. Test to see if the dough is sticky and is beginning to clean the bowl. Once your mixer runs for several minutes and the gluten in your wheat starts to develop, the dough that was sticking to the sides and the bottom of the mixing bowl will completely clean off. Knead 8-10 minutes. With shortening on your hands, form dough into 5-6 loaves, then place in pans. When the loaves are fully risen, you should be able to put a small dent in the side of one of the loaves with your finger and the dent will not come back out, or it will come back very slowly. Bake at 350 degrees for 30-35 minutes.

For those who are struggling with their whole what bread, we suggest you use the "sponge" method until you feel comfortable about the quality of your bread. First, add the water, then the oil, honey and lecithin. Don't mix. Then add 8 cups wheat flour. Don't mix. On top of the flour, add the dough enhancer, gluten and yeast. At this point, do not add salt. (salt controls yeast, without salt the sponge will rise quickly). "Jog" in mixture using the "M" switch, quickly turning it off and on to the left. This will mix your ingredients so that the flour will mix with the water and nothing will whip out of the sponging. This process allows the wheat bran to absorb the moisture, thus making the dough "dryer." It also improves the texture. Sponging gives you a little advantage in terms of the flour to water ratio, because the dough is dryer, you add less flour, hence the bread is lighter. Next, on speed one, add the salt and the rest of the flour as described above. Once you know how much flour you need, you may add everything all at once, including all of the flour, set the time for 10 minutes on speed 2 and you are finished!

**After it comes out of the oven mist the bread with water so that you get a nice, soft crust**
--Becky

FYI - Bread Conditioners

2009-02-15T15:56:00.000-07:00

SAF Instant Yeast:
SAF Instant Yeast is a high potency, fast acting yeast that can be added directly to your dry ingredients without it having the proof (activate) first. SAF Instant Yeast is already active. Do not confuse it with rapid rise yeast which is not active and still requires a proofing.
Storage: Keep refrigerated after opening. About 1 year life after opening. Unopened: 5-10 years, in cool dry place, 10-20 years in fridge or freezer.

Dough Enhancer:
Dough Enhancer dramatically improves the rise, taste, crumb, crust, and shelf stability of bread. The main ingredients are Ascorbic Acid (Vitamin C) and tofu. The ascorbic acid helps the rise of the yeast and the tofu softens the bread. Other trace ingredients are often used that also contribute to the rising of the bread.
Storage: Keep refrigerated after opening. About 1 year life after opening. 5 years, unopened in cool dry place.

Lecitihin:
Lecithin helps soften the bread, it acts as a natural preservative, and it happens to be very healthy. Lecithin is a surfactant (surface active agent, reduces natural tension between oil and water.) This characteristic is what makes the bread softer. It is found in both powder and liquid forms.
Storage: About 5 years after opening. 10 years unopened. Do not refrigerate.

Vital Wheat Gluten:
Vital Wheat Gluten is the part of the grain that holds the dough together and allows it to stretch without breaking. It holds the rise of the yeast. Vital Wheat Gluten, or glutenine, is a protein. Thus it is directly related to the protein content of your wheat. Protein content in wheat is very, very important. Cake made with high gluten flour tastes less soft and grainier. Bread, especially whole wheat bread, with low protein content will be flat, dense and crumbly. No whole wheat has a high enough protein content to hold the gasses of the yeast well. Thus, when using 100% whole wheat, gluten is necessary for light, fluffy bread.
Storage: About 5 years after opening. 10 years unopened. Do not refrigerate.

Smoothies

2009-02-14T14:28:00.003-07:00

I'm estimating on all the measurements. When I make smoothies I don't usually measure anything out.

2 cups milk

8 oz. yogurt

3 Tbsp orange strawberry banana juice concentrate

1 fresh banana

fresh Strawberries (if in season)

2 cups frozen fruit*

2 Tbsp honey or sugar

Combine all in a blender and blend on high until smooth.

* I buy a big bag of frozen fruit from Costco that has peaches, blueberries, strawberries, and honey dew. It's the perfect combination of fruit for these smoothies - but you can use any kind of fruit you want.

Vanilla Yogurt

2009-02-14T14:04:00.006-07:00

I never would have guessed you could make yogurt with your powdered milk, but thanks to Heather, I've tried it and it works. My girls love the yogurt (personally I still like yoplait better if I'm just eating yogurt) but I do like to mix it with granola. Mostly I'm just glad to know I can use all the powdered milk I have in food storage if I need to.

Warm 3 clean quart jars (or 2 quart jars and 1 pint jar) by filling them with hot water. Let sit.

Soften in a pan on the stove on low:
2 Packets Unsweetened Gelatin
2 T. Cold Water

Stir until dissolved:
2 c. Dry Powdered Milk
3 c. Warm Water (between 80 – 110 degrees)

Add:
1 ½ t. Vanilla
½ c. Sugar (or ½ c. Honey)
½ c. Plain Yogurt
4 ½ c. Warm Water (between 80 – 110 degrees)

Stir some milk mixture into the gelatin mixture then add all of the gelatin mixture into the milk mixture.

Empty the water from your quart jars and fill with the yogurt mixture.

Cover loosely with lids and put in crockpot lined with clean towels. Cover jars with towels to keep the warmth in. Turn the crockpot on for a minute or 2 every so often to keep it warm. Use candy thermometer to monitor temperature (between 80 – 110 degrees). Let sit undisturbed for 6-8 hours.

I have also been using this yogurt a lot in smoothies, and I have a couple muffin recipes that call for yogurt. I'll post the recipes I use the yogurt in soon.

White Grape Juice Chicken

2009-01-28T09:31:00.003-07:00

I haven't made this one yet but plan too. I had this over at a friends house the other day and it was pretty good and sounds really easy to make.

   5 lg. chicken breasts
   Italian salad dressing

Fry chicken in salad dressing until it turns white, put in crock pot.

Mix in sauce pan until smooth and creamy.

   8 oz. cream cheese, softened
   1 can cream of mushroom soup
   1 cup white grape juice

Pour over chicken. Cook for about 3 hours.

Butter Pecan Bundt Cake with Caramel Pecan Topping

2009-01-21T12:21:00.002-07:00

Cake
1 Butter Pecan Cake Mix
1 - 3oz pkg. Vanilla instant pudding
1 cup sour cream
4 eggs
½ cup buttermilk (you can use water)
½ cup oil
Beat all ingredients on medium high for five minutes. Grease and flour bundt pan. Bake at 350* for 48 to 52 minutes or until toothpick inserted in center comes out clean. Invert on a plate that can go into the oven and let cool for 10 minutes. While waiting, make topping.
Caramel Topping
½ cup butter
6 tbsp. Cream
¾ cup brown sugar, packed
1 cup pecans, finely chopped
Melt butter in med. saucepan over moderate heat. Add cream, brown sugar, and pecans and stir for 3 – 4 minutes. Take cake out of pan and with a spoon, drizzle topping evenly over the top. Broil cake, watching carefully, until caramel topping begins to bubble, about 2 minutes.
(I like to serve it warm, it’s so yummy!)

Basic Bread

2009-01-19T14:36:00.010-07:00

1/2 cup milk

3 Tbsp sugar

2 tsp salt

3 Tbsp butter or margarine

2 pkgs active dry yeast (4-1/2 tsp)

1-1/2 cups warm water (105-115 degrees)

5-6 cups flour (I use half white and half wheat)

1-1/2 Tbsp dough enhancer

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, 4-1/2 cups flour and dough enhancer. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes (I ended up using about 5-1/2 cups flour), or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and divide in half. Shape each half into a loaf and place in greased 8-1/2x4-1/2x2-1/2-inch baking pans. cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 375 for 30 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.

Southwestern Egg Rolls

2009-01-02T19:34:00.003-07:00

1 chicken breast fillet, diced *
½ red bell pepper, minced *
2 T. green onion, minced
¼ c. white onion, minced
1 can corn (or frozen about 1 c.) *
1 can black beans, rinsed and drained *
2 T. spinach, sliced very thinly (optional)
1 small can green chilies *
½ T. parsley *
½ t. cumin *
½ t. chili powder *
¼ t. salt *
dash cayenne pepper *
1 c. Ceddar Cheese, shredded*
Flour Tortillas *

Avocado-ranch dipping sauce:
1 c. ranch (any style) *
1 whole avocado, mashed (Or more if you like it!)
1 tsp. minced onion *
Salt & Pepper *
Blend together with blender.

Cook chicken and dice. In large bowl mix all ingredients together.
Sauté all ingredients (including chicken) until warm. Remove from heat and add shredded cheese. Mix well. Warm tortillas. Place ½ c. or so of mixture inside a tortilla. Fold completely together so mixture can not escape. Place inside a panni grill or George Forman to grill and melt cheese. You can also make like a grilled cheese sandwich, just put something heavy on top of burrito to grill. Serve with dipping sauce.
From: www.myfoodstoragedeals.blogspot.com

Lemon Berry Muffins

2008-12-29T14:49:00.002-07:00

2 cups flour
1 Tbsp baking powder
½ tsp salt
3/4 cup sugar
1 lemon, zested
½ cup unsalted butter, softened
2 eggs, at room temperature
½ cup milk
1 cup fresh or frozen berries (blueberries, raspberries, etc)
1 Tbsp flour

Glaze
3/4 cup powdered sugar
1 ½ Tbsp freshly squeezed lemon juice

In a medium bowl, combine 2 cups flour, baking powder and salt.

Place sugar, lemon zest and butter in the mixer bowl. Using the flat beater set to speed 4 and beat until light and fluffy (about 2 minutes). Stop mixer to scrape down bowl. Set to speed 4 and add eggs, one at a time, beating well after each addition. Set to speed 2 and beat in flour mixture alternately with milk, making 3 additions of dry and 2 of wet. Remove the mixer bowl and scrape it down.
In a small bowl, quickly toss berries with the 1 Tbsp flour. Using a large spatula, carefully fold berries into batter.

Divide batter evenly among muffin cups. Bake in middle of 375-degree oven for 20-25 minutes, or until golden brown. Let cool in tin on a wire rack for about 5 minutes. Remove muffins from pan.

Meanwhile prepare the glaze: In small bowl, whisk together powdered sugar and lemon juice until smooth. Brush on warm muffins.

Dutch Boy Pancake

2008-12-22T10:15:00.001-07:00

Prep Time: 10 min

Total Time: 38 min

Makes: 8 servings

2 Tbsp. butter or margarine
1/2 cup flour
1/4 tsp. salt
1/2 cup milk
3 eggs

Top with:
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup JET-PUFFED Marshmallow Creme
1 cup sliced strawberries
2 medium peaches, peeled, sliced
1 cup blueberries

Make It
PREHEAT oven to 450°F. Add butter to 9-inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk and eggs with wire whisk until well blended; pour into pie plate. Place on lowest oven rack.

BAKE 18 minutes. Reduce oven temperature to 350°F. Bake an additional 10 minutes or until golden brown.

Meanwhile, beat cream cheese and marshmallow cream with electric mixer on medium speed until well blended.

FILL pancake with fruit; top

Lasagna

2008-12-17T08:01:00.004-07:00

15 Lasagna noodles
1 lb Italian sausage or ground beef, cooked and drained
2 jars spaghetti sauce
1 Tbsp brown sugar, optional
15 oz. Ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten

Preheat oven to 375. Cook noodles, drain and separate. In a large saucepan, combine cooked meat, sauce and brown sugar, simmer 5 minutes. In a large bowl, combine ricotta cheese, 3 1/2 cups mozzarella cheese, Parmesan cheese and eggs. Spray 13x9 baking dish with cooking spray. Spread a little sauce over the bottom of the baking dish. Place 4-5 lasagna noodles over the bottom, slightly overlapping. Spread half of the cheese mixture over noodles and cover with meat sauce. Repeat layers. Cover last layer with remaining noodles and remaining sauce. Sprinkle with remaining mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes before serving.

**To make it a little easier, just exclude the ricotta mixture, only use mozzarella cheese and you have a basic lasagna.

Shepard's Pie

2008-12-09T16:29:00.002-07:00

1 lb ground beef, browned
6-8 servings of instant mashed potatoes, cooked (if you have leftover mashed potatoes, even better)
1 can cream of mushroom soup
1 cup grated cheddar cheese

Add cream of mushroom soup to the browned hamburger, season with salt and pepper and onion powder. Pour into a 1-2 qt casserole dish. Top with mashed potatoes and cheese. Bake at 350 for 20 minutes, or until warmed through.

Pedro's Special

2008-12-08T16:23:00.002-07:00

1 lb ground beef, browned
1 can tomato sauce
1/3 can water
1 can kidney beans
2 Tbsp taco seasoning
tortilla chips
cheese, lettuce, tomato, olives, sour cream

Simmer ground beef, tomato sauce, water, kidney beans, and taco seasoning for 15 minutes. Pour over chips and cover with cheese. Bake at 350 until cheese is melted. Serve with your choice of remaining ingredients.

December

2008-12-01T08:46:00.001-07:00

For December please share your family favorite -EASY- meals. You know, the meals you always fall back on when you are busy and don't want to go grocery shopping. These will be perfect for our busy December schedules!!

Chicken Pot Pie

2008-12-01T07:50:00.000-07:00

2+ cups frozen mixed vegetables, thawed (our favorites are corn, peas and carrots)
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
1/4 cup milk

Crust:
1 cup Original Bisquick
½ cup milk
1 egg

Heat oven to 400. Mix vegetables, chicken, soup and 1/4 cup milk in casserole dish. **If I haven't thawed my veggies I'll stick it in the microwave for a few minutes at this point. If the mixture is too cold the biscuit crust doesn't get cooked in the middle** Stir remaining ingredients until blended for crust. Pour on top of veggie mixture. Bake about 30 minutes or until golden brown.

Imperial Chicken

2008-11-16T07:38:00.002-07:00

Mix all together:
2 c. bread crumbs
3/4 c. parmesan cheese
1/4 c. chopped parsley (fresh)
1 clove garlic, minced
2 tsp. Salt
1/8 tsp. Pepper

Melt 1 cube of butter. Roll 8 chicken breasts in melted butter (I usually cut them smaller - more like chicken strips) and then in bread crumb mixture. Place in greased baking dish. Bake at 350 for 1 hour.

I love serving these with pasta and alfredo sauce - or with a good potato dish.

Top Ramen + Frozen Peas = ....

2008-11-13T12:23:00.005-07:00

Well this is more of a parent hack/cooking tip.

Cooking Tip Part:
I usually will throw a bunch of frozen peas in my Top Ramen for the last minute of it cooking, just to add a vegetable to the meal so I feel like I am being healthy (I know it is far from being healthy! I also know that a lot of people do this and this wont be new to most of you but the next part is why I posted it here!) :)

Parent Hack Part:
My kids have really liked it but this is where the parent hack part comes in. I tend to like my foods pretty hot but the kids do not. So now I wait to add the frozen peas. I just add them (still frozen) to the bottom of their bowl and then add just the noodles, not much liquid, on top of them. They stir it around for a little bit and by the time they have had their fun stiring it, the peas are warm and the noodles aren't hot.

Of course this would work with any frozen vegetable but peas tend to be my favorite for this. Also my mom got me hooked on adding cottage cheese to the Ramen noddles. I know that probably sounds gross to everyone, but I like it! Ha! :)

CREAM CHEESE PUMPKIN BREAD

2008-11-13T12:05:00.005-07:00

This recipe adds a nice twist to pumpkin bread!

Batter:

1 c. pumpkin
½ c. vegetable oil

  2 eggs
  1 ½ c. sugar
  1 2/3 c. flour

  1 t. baking soda
  ½ t. salt
  ½ t. cinnamon
  ½ t. cloves
  1 c. chopped nuts

Filling:
  1 package cream cheese
  1/3 c. sugar
  1 egg
  1 T. flour
  (May add orange zest.)

Layer batter, filling, batter in loaf pan.

Bake at 325 for 1-½ hours. Makes 2 large loaf pans.

(Bake 1 hour for small loafs, less than 1 ½ hour for med loaf)

Easy Creamy Pumpkin Soup

2008-11-11T16:55:00.001-07:00

1 can condensed cream of potato soup
1 1/4 cups water
1 15 oz can pumpkin puree
2 Tbsp. Butter
1 cup cream
1 tsp salt
1/4 tsp black pepper
½ tsp garlic powder
½ tsp ginger

In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended and bring to a simmer. Reduce heat to low and simmer for 15 minutes.

(Jody)

Pumpkin Pie Dessert Squares

2008-11-06T19:52:00.003-07:00

Crust:

1/2 pkg. yellow cake mix

1/2 cup butter, melted

1 egg

Combine and spread in bottom of 9x13 pan

Filling:

2 eggs, beaten

2/3 cup evaporated milk

1 lb or 2 cups pumpkin

3/4 cup sugar

1/2 tsp vanilla

1/2 tsp salt

1 tsp pumpkin pie spice

Mix and pour over crust.

Topping:

1/2 cake mix

1/4 cup sugar

1/4 cup butter, softened

1 tsp cinnamon

1/2 cup chopped nuts

Combine with fork and sprinkle over top.

Bake at 350 for 50 minutes. Serve topped with whipped cream.

This is what it looked like as it came out of the oven. I think this is a great alternative to pumpkin pie. I also love the crunchy layer on the top and you don't get that with a pumpkin pie.

November Recipes

2008-11-03T15:41:00.000-07:00

November's theme is Pumpkins. So gather up your recipes that include pumpkin - anything goes. And since Thanksgiving is just around the corner when you come across great Thanksgiving recipes make sure you take a minute to share them with us.

Go HERE to see all our pumpkin receipes that have already been posted.

Recipe Book Idea

2008-11-02T23:04:00.004-07:00

Cara showed her book at her cooking group the other week and I was thinking that this might make for a good post here too.

These are half page sized recipe books. My mother in law made me one with their family recipes a few years back and I loved it so much I made my own with my recipes. I also made one for my sister in law when she and my brother got married that had recipes from both families which I thought was a fun idea. Could also make for a fun Christmas present too since that is coming up.

These tabs (below) are handy to mark with recipes I use a lot or with ones that I am planning on making that week.

Here are a few of the dividers:

Onions/Green Peppers Freezer Tip

2008-11-02T22:50:00.005-07:00

Learned this from my mom. Dice a bunch of green peppers and onions at once and then freeze them to use later in your cooking. This wont work if you need fresh ones since they do tend to get a little soggy when frozen but they are perfect for hash browns, sauces, soups etc... anything that you cook.

Very handy. Also these dicer things (in the picture) are wonderful.

We store ours in cheap little snack sized zip lock bags and then put those in the freezer bags.

My mom also cooks and then freezes hamburger and chicken (shred the chicken before freezing) the same way. So if you were going to make tacos you could just pull out a small hamburger one, reheat in the microwave and then add your seasoning. Or with the cooked frozen chicken this makes it easy to do chicken salad sandwiches since cooking and shredding the chicken is half the battle.

This picture I just thought was funny with Addy cheezin' it in the background!

Cafe Rio Burritos

2008-10-22T00:59:00.005-06:00

Sweet Pork
2 pounds pork
2 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup - you can add a little more or less to taste). Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Mexican Ranch
1 packet TRADITIONAL Hidden Valley Ranch mix
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1 clove garlic
juice of 1 lime
1 jalepeno (remove the seeds)
Mix all ingredients together in the blender.

Lime Rice
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice and sugar. Pour over hot cooked rice and mix in as you fluff the rice.

Black Beans
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 can corn, drained.
2/3 c. tomato juice
1 1/2 tsp. salt
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, corn, tomato juice, and salt. Continually stir until heated through.

**These are the recipes I used for the cooking group this month - I forgot to point out that my recipes don't have the cilantro in them. I've tried to like cilantro, but it just has too strong of a flavor for me - sorry to you cilantro lovers! If you want Robyn's original recipe with lots of cilantro go here.

Erin's Cafe Rio Recipes

2008-10-22T00:52:00.001-06:00

Café Rio Chicken
5 lbs chicken breasts
1 small bottle kraft Italian dressing
1 T. Chili powder
1 T. Cumin
3 cloves garlic-minced
Cook all together in crock pot on high for 4 hours. Shred meat. Cook 1 more hour.

Sweet Pork
3-4 lb roast (pork shoulder or loin - don’t trim the fat. Salt and pepper and brown each side in a pan.)
Fill crock pot ½ way with water. Add roast.
Cook on high 5 hours. Drain water - cut into 4 large pieces.
Add:
16 oz salsa
1 can coke
2 c. sugar
cook 3 more hours on high - shred.

Café Rio Dressing
1 buttermilk ranch packet (make as per recipe)
2 tomatillos
½ bunch cliantro
1 clove garlic
1 lime, juiced
1 jalepeno
Use food processor or blender to blend well.
Refrigerate

Café Rio Rice
Blend the following in food processor or blender
½ bunch cilantro
1 can green chilies
½ onion
Add the following:
4 cloves garlic minced
4 tsp chicken bullion
3/4 tsp. Salt
1 T. Butter
Juice from one lime

Bring to boil the amount of water. Rice directions call for when using 3 c. uncooked rice. When water boils add all the ingredients and rice. Stir to combine - simmer covered for 30 minutes. If you use bullion cubes stir until they dissolve before you cover and simmer.

Hot Ham Dip

2008-10-22T00:02:00.000-06:00

1 hollowed out round loaf of bread
1 pint sour cream
8 oz cream cheese
2 c. shredded cheddar cheese
1 c. chopped onion
1 c. chopped ham
½ c. green onion
2 tsp. Worcestershire sauce
1 can green chilis (small can)
Mix all together and place in hollowed out bread. Cover with tin foil and bake for 1-1/2 hours @325. Can serve with crackers a& bread.

Mandi

Pinkies

2008-10-22T00:00:00.000-06:00

1 c. white sugar
3/4 c. water
1 T. Vanilla extract
1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled
1 lemon sliced
In a sauce pan, combine sugar and water. Boil for 1 minute, stirring to dissolve sugar. Remove from heat, and stir in vanilla and red food coloring; allow to cool. Store in a squeeze bottle for easy use.
Fill glass ½ way with ice. Add 1 Tbs syrup, then top with 8 oz lemon-lime soda. Garnish with a slice of lemon.

Mandi

Clone of a Cinnabon

2008-10-20T07:52:00.002-06:00

INGREDIENTS (Nutrition)

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS :

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.

In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle.

Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls.

Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes.

While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

***Don't have a bread machine? Here's how:

Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough.

Toscana Soup (Olive Garden)

2008-10-17T14:59:00.002-06:00

1 lb Italian sausage
4 medium baking potatoes, cut in half lengthwise
2 to 3 slices bacon, diced
3/4 cup onions, diced
1 medium to large clove garlic, minced
1 cup escarole, chopped or kale, cut in half, then sliced
2 Tbsp chicken base
3 cups water
1/2 cup whipping cream

Remove sausage from casings; brown in a skillet, breaking up, until cooked through. Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.

(Cindy)

Wendy's Chili

2008-10-17T14:56:00.002-06:00

2 lbs ground beef
29 oz can tomato sauce
29 oz can kidney beans - with liquid
29 oz can pinto beans - with liquid
1 medium onion, diced
8 oz diced green chilies(2 small cans)
3 tomatoes, chopped
2 tsp. cumin
3 Tbsp. Chili powder
1 1/2 tsp black pepper
2 tsp. salt
2 cups water

Brown ground beef and drain off the grease. Crumble the beef into pea size pieces. In a large pot combine beef and all other ingredients. Bring to a simmer over low heat. Cook, stirring every 15 minutes for 2-3 hours.

Also good to make in a crock-pot as long as you stir occasionally.

(Shanna)

Cherry Limeade (Sonic)

2008-10-17T14:54:00.002-06:00

12 oz. Sprite (1 can)
3 lime wedges (1/8 of a lime each)
1/4 C. cherry juice (Libby's juicy juice is best)

1. Fill a 16 oz. glass 2/3 full with ice.
2. Pour sprite over the ice
3. Add the juice of three lime wedges and drop them into the drink.
4. Add the cherry juice and serve with a straw.

(Mandi)

PASTA FACTORY ALFREDO SAUCE

2008-10-16T11:55:00.006-06:00

(Cara, what a cute blog layout you have for this! I usually just use blog reader so I don't see this very often... but so cute!)

Here is my copy cat recipe. LOVE this recipe. Very easy and so good.

This does make a lot so I usually freeze half (or more) of it to use another time. This is great on pasta and also works really well if you want to make an alfredo/chicken/spinach pizza. Yum! But then anything with this much fat in it has to be good... right?!

PASTA FACTORY ALFREDO SAUCE

Ingredients:
   Pam
   1 1⁄4 c. Butter
   8 oz. Cream Cheese
   5 T. Flour
   3⁄4 c. + 2 T. Heavy Cream
   2 1⁄2 c. Whole Milk
   6 T. Grated Parmesan Cheese (this is the real parmesan cheese)

Directions:
   1. Spray pam in saucepan.
   2. Combine over medium heat butter and cream cheese. Heat and mix.
   3. Add flour, heavy cream, and 1 1⁄2 c. + 2 T. whole milk. Stir until smooth.
   4. Add grated parmesan cheese and 3⁄4 c. + 2 T. whole milk.
   5. Mix until desired consistency.

Fluffy Buttermilk Biscuits with Strawberry Butter

2008-10-12T09:21:00.002-06:00

Makes 12 | Prep time: 10 minutes | Total time: 25 minutes

You can make and freeze the dough for up to 3 months.

Biscuits
Preheat oven to 450°. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.

*** They key is to add cold ingredients (refrigerated flour and butter).

Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a floured 21/2-inch round biscuit cutter.

Transfer to a baking sheet, 1-1/2 inches apart. (Re-roll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.

Strawberry Butter

Makes about 1 2/3 cups | Prep time: 10 minutes |Total time: 10 minutes

Using an electric mixer beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform.
Transfer to ramekins or small serving dishes. Chill until ready to serve. Or, transfer to 2 sheets of plastic wrap, roll each into log and freeze up to 2 months. Thaw before using. Serve at room temperature

ingredients
4 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
2 tablespoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 teaspoons salt
1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted
1-1/2 cups low-fat buttermilk

Strawberry Butter

1 cup (2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/2 cup hulled and coarsely chopped fresh strawberries

Pumpkin Cake Roll

2008-10-08T20:18:00.004-06:00

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Filling
1 cup powdered sugar
8 oz. cream cheese
4 Tbsp butter
1/2 tsp vanilla

Beat eggs and sugar together. Mix in pumpkin and lemon juice. Combine remaining dry ingredients in separate bowl. Fold into pumpkin mixture.

Line a jelly roll pan with parchment paper and spray with cooking spray. Spread batter evenly in pan. Bake at 375 degrees for about 15 minutes. Turn out immediately onto a clean dishtowel that has been sprinkled with powdered sugar. Remove the parchment paper. Sprinkle more powdered sugar on top of cake. Starting at one end, carefully roll towel and cake together. Cool on countertop or in fridge.

For the filling combine powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake and remove the towel. Spread the filling evenly over the cake. Roll back up carefully. Cover with foil and put in fridge - Best when made a day ahead!

Pumpkin Bread/Muffins

2008-10-07T10:52:00.011-06:00

5 cups flour
4 cups sugar

3 tsp. baking soda

2 tsp. salt

2 tsp. cinnamon

1/4 tsp. cloves

4 eggs

1 1/2 cups oil

3/4 cup water

1 large (29 oz) canned pumpkin

Grease and flour 4 large loaf pans. Preheat oven to 350*. Sift together all dry ingredients in a large bowl. Beat together eggs, oil, water, and pumpkin. Add to flour mixture. Bake at 350* for 1 hour (for bread) or when center comes out clean.

Cream Cheese Frosting (optional, but so good on top!)

1 stick of butter

1 8 oz. cream cheese

1 1/2 cups powdered sugar

1 1/2 tsp. vanilla

This makes a large batch for delivering to families for the holidays, but if you want to make less, you could cut it in half.

Cheesecake Factory's Pumpkin Cheesecake

2008-10-07T09:57:00.002-06:00

1-1/2 cups graham cracker crumbs

5 tablespoons butter, melted

1 cup sugar, plus 1 tablespoon sugar

3 (8 ounce) packages cream cheese, softened

1 teaspoon vanilla

1 cup canned pumpkin

3 eggs

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

Preheat oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.

Put foil partway up the outside part of an 8-inch springform pan. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the filling into the pan. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator.

Caramel Sauce

2 cups sugar

1/2 cup water

1-1/2 tbsp light corn syrup

2/3 cup heavy cream

2 tbsp unsalted butter, at room temperature

Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber (5-10 minutes). Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.

Credit goes to http://workingwomanfood.blogspot.com/ for this recipe

Homemade Asphalt Pie

2008-10-05T20:52:00.000-06:00

2 packages of Oreos
12 oz. Cool Whip
16 oz hot fudge
1 container of Mint Chocolate Chip Ice Cream

Crush each pack of Oreos in separate bags. Set some of the crushed Oreo aside. In a 9x13 pan start layering ingredients. Do one layer of Oreos as a crust. Cut ice cream into 1/2 inch slices and layer them on the Oreos. Apply a second layer of Oreos and place upon that a layer of the fudge (warm fudge to make it easier to spread). Spread Cool Whip as your last layer. Sprinkle the crushed Oreos, that you had set aside earlier, on the Cool whip. Place in freezer. Serve and enjoy.

(This is a copycat for Winger's Asphalt Pie)

October Cooking

2008-10-01T09:41:00.000-06:00

This month for my enrichment group we are going to have fun with "copy-cat" recipes. We'll be sampling the Cafe Rio Pork Burritos previously posted. We're also looking for more recipes that copy a dish at your favorite restaurant so if you have any, please share.

Also for October it would be fun to get some Halloween recipes. Whether you have a traditional meal you eat before trick-or-treating or some fun creepy treats or snacks to make for a Halloween party.

Taffy Apple Pizza

2008-09-30T09:39:00.002-06:00

1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped

1.Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller®, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.

2.Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie.

3.Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture.

4.Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges.

Yield: 16 servings

Cooks Tips:
Dip apples in lemon-lime flavored carbonated soda or lemon juice to prevent them from turning brown.

Add a touch of spice to this dessert pizza by sprinkling ground cinnamon over the apple slices in Step 3 using the Flour/Sugar Shaker.

©The Pampered Chef, Ltd. 2008

Chocolate Chip Cheese Ball

2008-09-30T09:38:00.001-06:00

1 pkg. 8oz. cream cheese
1/2 cup butter
1/4 tsp. vanilla
2 Tbs. brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans
Chocolate Graham crackers

Beat softened cream cheese, butter, & vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture onto a piece of plastic wrap and form into a ball. Refrigerate for 1 hour. Roll ball in pecans. Serve with graham crackers.

Mama's Chicken Salad

2008-09-30T09:32:00.000-06:00

One bag frozen boneless skinless chicken tenderloins
One 16 oz jar Mayo
5 tsp fresh or dried basil
1 cup finely chopped cashews
1 cup coarsely cut celery
2 dashes of Montreal steak seasoning
2 dashes garlic powder
salt and pepper to taste

Boil chicken. Chop to preferred size. Combine and serve on rolls, fresh bread, or fresh lettuce leaves. (She is the kind of cook who doesn't measure anything. . . . so these are all guest-a-mates, and she says you have to TASTE everything to know if it is right.)

from Eva Shultz, Lakenheath England

Lemon Cream Cheese Cupcakes

2008-09-28T16:00:00.003-06:00

Prep Time:
10 minTotal Time:
1 hr 34 minMakes:
Makes 24 servings, 1 cupcake each.

What You Need
1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice

Make It
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

Kraft Kitchens Tips
Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
Special Extra
Stir 1 tsp. lemon zest into frosting mixture.

Chocolate Mousse Brownie Dessert

2008-09-27T09:22:00.004-06:00

Ingredients:

1 pkg. brownie mix

1/3 c. vegetable oil

5 eggs

1 bag (16 oz) semi-sweet chocolate chips

1/3 c. sugar

3/4 c. whipping cream

1/4 c. water

Heat oven to 350 degrees. Grease 13x9 or 10x3. Stir brownie mix, water, oil, and 2 eggs into medium bowl until well-blended.

Spread batter in pan.

Heat whipping cream and chocolate chips in 2-qt. saucepan over medium heat, stirring constantly until chocolate is melted and moisture is smooth. Cool slightly.

Beat 3 eggs and sugar on medium speed until foamy. Stir in chocolate mixture. Pour evenly over batter.

Bake in pan about 45 minutes to 1 hour or until topping is set. Cool completely, or about 1 hour. Refrigerate until chilled.

Brigadeiros- Brazilian Chocolate Balls

2008-09-27T09:18:00.003-06:00

INGREDIENTS:

1 can (14 oz) sweetened condensed milk-( if you get the fat free kind- shame on you- I cannot guarantee the results.)

2 tablespoon margarine

4 tablespoon Nestle Quick (or whatever brand) cocoa powder. **Not baking cocoa, but the chocolate milk kind**

PREPARE:

Cook over medium-hi heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder. It will start to boil. Turn it down to med-lo and keep stirring.

Cook and stir the mixture until it thickens enough to show the pan bottom during stirring (about 5-8 minutes). *Tip- you'll know it's done when you tilt the pan, and it all slides down together without sticking to the bottom.*

Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls. (grease your hands with pam or butter, it is a sticky job)

Roll the balls over chocolate sprinkles to decorate and place in little candy cups, or whatever you wanna call them.

Please note: If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Darn! I guess you'll just have to eat it by the spoonfuls, or dip fruit in it and hope it works out better next time.

SERVING SIZE: 40 candies.

Easy Breadsticks - Garlic or Cinnamon

2008-09-27T09:13:00.003-06:00

Easy breadsticks:

1 Tbl yeast

2 Tbl sugar

1 1/2 Cup very warm water

1 tsp salt

4-5 Cup flour

1. dissolve yeast and sugar in water and mix with fork. let the yeast grow and sit for at least 5 mins

2. add salt, then flour slowly

3. knead dough for 5 mins

4. let dough rest and grow in mixing bowl 10-20 mins

5. place dough on cookie sheet. roll out dough with rolling pin, cut with pizza cutter to desired bread stick size

6. brush w/ melted butter or olive oil with any seasonings you want...garlic salt, parm cheese, etc. or if you want cinna sticks, brush w/ butter, and sprinkle some cinnamon (drizzle with frosting when they're done baking)

7. bake at 400 for 10-12 mins

Frozen Chocolate Bananas

2008-09-25T10:22:00.006-06:00

These remind me of Disneyland - just because that's the first place I tried them. I've tried to make them before by just melting chocolate chips, but I have never been able to get the chocolate to melt, without getting crusty, in the microwave. It seems that adding vegetable oil makes a difference - it did for me anyway!

3 bananas

1 cup chocolate chips

2 Tbsp. vegetable oil

mini popsicle stick

Peel bananas. Cut them into halves, or thirds. Push a stick into the cut ends. I found some cute, mini popsicle stick that worked perfectly when I cut the bananas in half - but regulare popsicle sticks will work as well. Lay the bananas on a cookie sheet covered with wax paper. Put them in the freezer for 30 minutes.

Mix together chocolate chips and vegetable oil. Put in microwave for 30 seconds. Stir, then put back in microwave at 15 second increments until chocolate is melted.

Dip the bananas in the chocolate and place them back on the wax paper. You can also sprinkle nuts or any kind of sprinkles on top. Put them back in the freezer for 30 minutes. If you don't eat them immediately then transfer them to a ziploc bag to save for later.

We ended up with leftover chocolate so I drizzled it over some fresh raspberries - so yummy!!

Banana Bread

2008-09-09T21:22:00.003-06:00

1 cup sugar
½ cup shortening
3 medium bananas, mashed
½ tsp cinnamon
½ tsp baking powder
2 cups flour
2 eggs
1/4 tsp salt
1/4 tsp soda
½ cup nuts, optional
chocolate chips, optional

Grease loaf pan. Mix wet then dry ingredients. Bake at 325 degrees for 40-50 minutes or until done in the middle. Makes 2 medium sized loaves.

Teresa's Peach Dessert

2008-09-09T19:12:00.000-06:00

Jello Layer
2 C water
2 T cornstarch
1 C sugar
Boil until thick (about 1-2 minutes)

1 small package peach Jello
8 peaches (cooled in refrigerator and chunked)

Scrape into cool bowl and refrigerate.

Crust
2 1/2 C graham crackers, crushed
6 T powdered sugar
1 cube butter

Put 3/4 of mixture into bottom of 9x13 pan. Refrigerate.

Cream Layer
2 envelopes whipped topping (made according to package directions)
1/2 C powdered sugar
8 oz cream cheese

Spread 2/3 of mixture onto crust and refrigerate
Spoon all of the "soupy" gelled Jello mixture onto cream layer.
Spoon remaining cream mixture and spread carefully over jello mixture.
Sprinkle remaining crust mixture on top. Put in refrigerator and allow to firmly set.

Canned Salsa

2008-09-03T11:43:00.005-06:00

We have way too many tomatoes right now - here's the recipe I used to can some salsa. It's my first attempt at canning, and I think it turned out pretty well. I've already made two batches and still have tomatoes to spare - maybe I'll just can some plain tomatoes next.

15 large tomatoes
3 large onions, chopped
2 large green peppers, chopped
2 garlic cloves, minced
3-4 hot peppers, (take seeds out)
1/4 C. white vinegar
1/4 C. sugar
1-1/2 Tbsp salt
1 tsp oregano
2 tsp cumin

Scald tomatoes in boiling water. Remove skins. Chop in blender. Put all ingredients in large pan. Simmer until desired consistency.

Pour into prepared bottles. Process in pints 15-20 minutes. Yields 8 pints of salsa.

Frozen Raspberry Delight

2008-09-01T15:12:00.000-06:00

Crust
2 cups crushed chocolate wafer cookies
1/3 cup melted margarine or butter
1/2 cup sugar

Filling
1 cup chocolate fudge sauce, slightly softened
1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbert, slightly softened

Topping
1 (8 oz) carton frozen whipped topping, thawed
12 ounces raspberries

In medium bowl, combine all crust ingredients; mix well. Reserve 1/4 cup for topping. Press remaining crust in 13x9 inch pan. Refrigerate for 15 minutes.
Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. spread whipped topping over ice cream sherbet mixture; top with reserved crumbs.
Cover; freeze 6 hours or overnight. Let stand at room temperature 10 to 15 minutes. Top with raspberries and serve.

http://efnrecipes.blogspot.com/2008/08/frozen-raspberry-delight.html

Buttermilk Syrup

2008-09-01T10:52:00.000-06:00

This is so yummy - we especially like it on french toast, but it works with anything you'd normally put syrup on.

1/2 cup butter
1 cup sugar
1 cup buttermilk
1 Tbsp Karo syrup
2 tsp vanilla
1 tsp baking soda

Bring the butter, sugar, buttermilk and Karo syrup to a boil in a large pan. Remove from heat and stir.

Then add the baking soda and vanilla. Mixture will fizz to twice the size. Let set, stirring occasionally.

Serve while hot.

Roasted Fruit

2008-08-02T15:20:00.001-06:00

Another recipe that is sure to impress!

Roasted Fruit
Serves 4 | Prep Time: 10 minutes | Total Time: 30 minutes

Preheat oven to 400 degrees. With a fork, prick the skins of 2 peaches, 2 plums, and 2 nectarines. Halve each fruit, and remove pits. Halve fruit again
In a roasting pan, toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons sugar (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice. Cook, tossing occasionally, until fruit is fork-tender, 15 to 20 minutes.
Serve warm over vanilla ice cream or frozen yogurt, if desired, and drizzle pan juices over the top.

ingredients
2 peaches
2 plums
2 nectarines
2 sprigs fresh rosemary (an absolute must to pull the recipe together)
2-3 TB sugar
2 TB unsalted Butter
1 TB fresh lime juice
1 TB fresh lime juice
vanilla ice cream (optional)

Roasted Pork and Black-Eyed Pea Salad

2008-08-02T15:18:00.002-06:00

This recipe is sure to impress and it is quite simple. I've never been a huge fan of pork but this is such an easy way to server up a good meal.

Serves 4 | Prep time: 20 minutes | Total time: 45 minutes

Preheat oven to 450 degrees. In a small bowl, combine paprika, thyme, cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper; set spice mixture aside.
Place pork on a rimmed baking sheet; rub with oil. Sprinkle all over with spice mixture, patting in gently. Roast until an instant-read thermometer inserted in the thickest part of meat registers 150 degrees. 20 to 25 minutes; let cool.
Black-Eyed Pea Salad

In a medium container, whisk mustard, vinegar, and oil. Add all vegetables. Season with salt and pepper; toss to combine.

ingredients
1 tablespoon paprika
1 teaspoon dried thyme
1 pound store-bought pizza dough, fresh, or thawed if frozen
¼ to ½ teaspoon cayenne pepper
Coarse salt and ground pepper
2 pork tenderloins (10 to 12 ounces each)
1 tablespoon vegetable oil
Black-Eyed Pea Salad

1 teaspoon Dijon mustard
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1 can (15 ounces) black-eyed peas, drained and rinsed
1 package (10 ounces) frozen corn kernels, thawed
1 red bell pepper (ribs and seeds removed), finely diced
2 scallions, thinly sliced
Coarse salt and ground pepper

Chicken with Potatoes and Arugula

2008-08-02T15:17:00.001-06:00

Serves 1 | Prep Time: 5 minutes | Total Time: 35 minutes

Preheat oven to 450 degrees. In a small bowl, combine butter, oregano, and zest. On a small rimmed baking sheet, using your hands, toss potatoes and chicken with butter mixture, being sure to rub some under the chicken skin. Season with salt and pepper. Bake, 25 to 30 minutes, tossing potatoes once halfway through, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees
Transfer chicken to a plate. On the baking sheet, using tongs, toss potatoes with arugula; season with lemon juice, salt, and pepper. Serve alongside chicken.

ingredients
1 tablespoon butter, room temperature
¼ teaspoon dried oregano
¼ teaspoon grated lemon zest, plus 1 to 2 teaspoons fresh lemon juice
4 new potatoes, scrubbed, halved (quartered if large)
1 bone-in, skin-on chicken breast half (10 to 12 ounces)
coarse salt and ground pepper
½ bunch arugula (about 4 ounces), stemmed and coarsely torn

Roasted Salmon with Brussels Sprouts

2008-08-02T15:15:00.001-06:00

This recipe also comes from PBS Everyday Food. I have to admit I've never been a fan of brussel sprouts but this recipe actually results in a somewhat tasty surprise.

Preheat oven to 450 degrees. On a rimmed baking sheet, toss brussels sprouts with olive oil. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Spread in a single layer. Roast, tossing occasionally, until sprouts are browned, 10 to 15 minutes.
Season salmon fillets with salt and pepper. Place in center of baking sheet (push sprouts to sides). Roast until salmon is opaque throughout and sprouts are tender, about 10 minutes.

ingredients
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets, (about 1½ pounds)

Roasted Fall Vegetable and Ricotta Pizza

2008-08-02T15:12:00.004-06:00

This is a really unique recipe and quite easy to prepare. I first saw this on PBS Everyday Food Recipes.

Roasted Fall Vegetable and Ricotta Pizza
Serves 4 | Prep time: 25 minutes | Total time: 50 minutes

Preheat oven to 475°. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.
Roasted Fall Vegetables
Serves 8; Makes about 12 cups |Prep time: 20 minutes |Total time: 1 hour 20 minutes

Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and ¼ teaspoon pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.)

ingredients
Olive oil, for baking sheet and drizzling (6-inch)
Flour, for dusting surface
1 pound store-bought pizza dough, fresh, or thawed if frozen
8 ounces part-skim mozzarella cheese, grated (about 2 cups)
6 cups (about ½ recipe) Roasted Fall Vegetables, drained and coarsely cut
1 cup part-skim ricotta cheese
1 tablespoon fresh rosemary leaves, (optional)
Coarse salt and ground pepper
Roasted Fall Vegetables

2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1½ inch pieces
2 pounds red new potatoes, (12 to 14), well scrubbed and quartered
1 pound medium red onions, (about 2 to 3), peeled and quartered
1 pound carrots, (6 to 8 medium) halved lengthwise, if thick, and cut into 1½ inch lengths
4 to 6 cloves garlic, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper

Chicken Salad Croissants

2008-07-29T14:02:00.004-06:00

2 C. diced chicken

2 stalks celery, diced

1/2 red onion, diced

1/2 c. slivered almonds

juice of 1 orange

1/2 c. Mayo

1/4 c. sour cream

salt & pepper to taste

red grapes

mandarin oranges

Combine all ingredients & serve on crescent rolls.

Ice Cream Cookie Cups

2008-07-21T18:28:00.001-06:00

RECIPE INGREDIENTS:
1/4 cup shortening
1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups flour
1/4 cup miniature semisweet chocolate chips

1. To make the cookie cups, beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.

2. In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.

3. Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.

4. Heat the oven to 375°. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them). Grease the foil with shortening and set it aside.

5. Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.

6. Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes 10.

Raspberry Sherbet Mix

2008-07-20T20:53:00.001-06:00

This is easy and fast.
Combine raspberry sherbet, mashed bananas (mash with a fork) and frozen raspberries.
Mix until thin enough to spoon into cups and serve.

Strawberry Whipped Sensation

2008-07-15T07:20:00.002-06:00

4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer

Frozen Grape Pops

2008-07-13T07:59:00.002-06:00

This looks like a fun summer treat for the kids.

Grapes - any color - washed
8" long lolipop sticks

Dry grapes on a paper towel. Push grapes onto the stick. Place grape pops in a gallon size freezer bag & freeze.

I have to give credit to http://www.makeandtakes.com/frozen-grape-pops this website for this fun idea.

Orange Julius

2008-07-13T07:54:00.002-06:00

6 oz frozen orange juice concentrate
1 C. Milk
1 C. Water
1 tsp. Vanilla
½ C. Sugar
1 tray of ice

Combine all ingredients in blender until smooth.

Frozen Raspberry Dessert

2008-07-08T11:41:00.002-06:00

Crust:
1 C Flour
¼ C Brown Sugar
½ C Finely chopped Pecans
½ C Butter

Preheat oven to 350*. Mix together ingredients. Reserve 1/3 for topping. Spray pan with non-stick spray. Press remaining amount into a 9x13 pan. Bake at 350* until crisp and golden brown. While letting the crust cool, make filling.

Filling:
½ Gallon Raspberry Sherbet (softened)
1 Large Whip Topping (softened)
Juice from 1 Lemon

Mix all together and spread evenly over cooled crust.
Sprinkle the top with the reserved ingredients from the crust. Put in freezer until frozen and cut into squares. When serving, you can also add fresh raspberries to dress it up.

Note: You can make the crust and store in air tight container for up to 3 weeks.

Strawberry Popsicles

2008-07-01T09:00:00.003-06:00

2 packages (10 ounces each) frozen strawberries in syrup, slightly thawed and undrained
1 container (6 ounces) Yoplait® Original strawberry yogurt
1 small banana, mashed
10 wooden sticks with rounded ends

1. Place strawberries, yogurt and banana in blender. Cover and blend until smooth.
2. Pour slightly less than 1/2 cup fruit mixture into each of ten 6- to 8-ounce freezer pop molds or paper cups. Insert stick into each pop. If using paper cups, place on cookie sheet. Freeze at least 8 hours.
http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34154&Source=SearchResultPage

Chicken Wraps

2008-06-26T09:20:00.001-06:00

1/4 C. Ranch
6 oz. Chicken, shredded
½ Red Bell Pepper - diced
1 Tbs lemon juice
2 C. Romaine Lettuce, chopped
2 Celery stalks, chopped
1/3 C. Cashews, chopped

Mix all ingredients together, wrap in tortillas.

Cheesy Veggie Chowder

2008-06-26T09:15:00.002-06:00

5 cups diced potatos
1 cup chopped onion
2 cups sliced carrots
2 cups celery, chopped
3 cups fresh broccoli, chopped
3 cups water
2 cups sliced
4 chicken (or veggie) bouillon squares
1 tsp salt
Combine above ingredients and bring to a boil. Simmer 20 minutes

Then Add:
4 chicken bouillon squares
½ tsp pepper
½ cup butter

In small bowl, combine (whisk) until smooth:
2 cups milk
½ c flour
Add slowly to base.

Finally, add:
8 oz cheese, cubed.
Cook on low to medium heat for 20 minutes, stirring often. Do not boil or overcook. Makes 8 – 10 servings

Macaroni & Cheese

2008-06-26T09:07:00.002-06:00

5 Tbs. Flour
1 Qt. Warm milk (110 degrees)
1 pinch cayenne pepper
5 Tbs. Butter
1/4 lb cubed ham (opt.)
1 cup cubed monterey jack
1 cup cubed mozzarella
1 cup cubed cheddar cheese
salt and pepper to taste
paprika to taste
1- 24 oz pkg elbow macaroni (or other past of your choice)

Cook pasta until al dente; drain.
In med. saucepan melt butter and stir in flour to make a roux. Cook 1-2 minutes, stirring constantly. Then whisk in warm milk a little at a time to make white sauce. Bring to a boil. Reduce heat and simmer. Mix in salt, pepper and cayenne. Stir frequently until sauce thickens.
Remove pan from heat and stir in cheese. Combine pasta with sauce and stir well.
(This recipe make a lot!)

Spicy Texas Barbecue Sauce

2008-06-16T16:58:00.003-06:00

This is a spicy sauce, but it's good stuff. It's really good with baby back ribs.

6 tablespoons soybean oil
1 medium onion, diced
4 jalapeno peppers, stemmed and diced (do not remove seeds)
1 tablespoon salt
1 tablespoon dry mustard powder
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 teaspoon garlic salt
1/2 cup brown sugar
3/4 cup cider vinegar
3 cups ketchup
1/2 cup molasses
1/2 cup Worcestershire sauce
1 cup water

Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning. Strain sauce to remove onions and jalapenos.

Grape Nuts

2008-06-16T16:40:00.005-06:00

I had to share this recipe becuase I love Grape Nuts cereal, but I can't fork out the cash to buy 'em. My father-in-law found this recipe a few months ago, and it's pretty good. Plus, it's a whole lot cheaper.

3 1/2 cups whole wheat flour
1 cup brown sugar
1 tsp. salt
1 tsp. baking soda
2 cups buttermilk
2 tsp. vanilla

Mix ingredients thoroughly and spread in a greased jelly roll pan. Bake at 375 for 15 minutes. Cool completely. At this point, it looks like and smells like a cake. Once the cake has cooled, cut it into pieces and put it in a food processor to make crumbs. Don't process too long or the mixture will become gummy. Spread this mixture into 2 jelly roll pans. Bake at 350 for 1 hour, stirring every 15 minutes. After 1 hour in the oven, turn off the oven. Leave the grape nuts in the pan and in the oven overnight.

In the morning: Wahoo. Grape Nuts.

Cream Ranch Chicken - 20 minutes

2008-06-05T15:30:00.002-06:00

Ingredients
6 slices bacon
4 skinless boneless chicken breast halves (cut into bite-size pieces)
2 tablespoons all-purpose flour
2 tablespoons dry ranch dressing mix
1 1/4 cups whole milk
3 cups dried medium noodles
1 tablespoon parmesan cheese, finely shredded
Directions
1Cut bacon into narrow strips.
2In large skillet, cook bacon over medium heat until crisp.
3Drain bacon on paper towels, discard all but 2 T drippings.
4In same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.
5Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well.
6Stir in milk.
7Cook and stir until thickened and bubbly.
8Cook and stir for 1 minute more.
9Stir in bacon.
10Meanwhile, cook noodles according to package directions.
11Serve chicken with noodles, sprinkle with Parmesan.

Apple Butter Hotcakes

2008-06-05T15:07:00.002-06:00

Ingredients
1/2 cup butter, softened
1/4 cup honey
1/4 teaspoon ground cinnamon
1 12-ounce package frozen pitted light or dark sweet cherries
1/2 cup cherry jam or cherry preserves
1 teaspoon finely shredded orange peel
1-1/2 cups packaged regular or buttermilk pancake mix (not complete pancake mix)
3/4 cup milk
2 tablespoons cooking oil
2 eggs, lightly beaten
1/2 cup purchased apple butter

Directions
1. For flavored butter, in a small mixing bowl, use a small whisk to combine butter, honey, and cinnamon. Whisk until well combined; set aside.

2. For cherry sauce, in a medium saucepan, combine frozen cherries, cherry jam, and orange peel. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 10 minutes or until sauce has thickened slightly. Cover and set aside; keep warm.

3. In a medium bowl, stir together pancake mix, milk, oil, eggs, and apple butter. Stir just until moistened (batter should still be lumpy). For mini-size hot cakes, spread about 1 tablespoon batter into a 1-1/2-inch circle onto a hot lightly greased griddle or heavy skillet. (For standard-size hot cakes, spread about 1/4 cup batter into a 4-inch circle.) Cook over medium heat about 2 minutes on each side or until hot cakes are golden brown, turning to second sides when hot cakes have bubbly surfaces and edges are slightly dry. Serve warm with flavored butter and cherry sauce.

4. Makes 32 to 40 mini-size or 8 to 10 standard-size hot cakes

Cranberry Chicken - Slow Cooker

2008-06-05T15:05:00.001-06:00

Scroll down to see more chicken recipes.
Ingredients:
4 to 6 boneless chicken breast halves, skin removed
1 can whole cranberry sauce
2/3 cup chili sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 package dry (Lipton) golden onion soup mix
Preparation:
Place chicken breasts in the slow cooker/Crock Pot. Combine remaining ingredients; add to the slow cooker/Crock Pot, coating chicken well. Cover and cook on low 6 to 8 hours.
Serves 4 to 6.

Grilled Brushetta Chicken

2008-06-05T15:04:00.005-06:00

Everyone who tries this recipe says it tastes like something you get at a restaurant. It is so good!

Prep Time:
5 minTotal Time:
30 minMakes:
4 servings

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).

Cherry-stuffed Ham

2008-06-05T15:02:00.001-06:00

Ingredients
1 cup dried tart cherries, chopped
1/2 cup cherry juice or orange juice
1 3- to 4-lb. cooked boneless ham
1 18-oz. jar peach preserves
2 Tbsp. lemon juice

Directions
1. Preheat oven to 325 degrees F. In a small saucepan combine 1/2 cup of the dried cherries and the cherry juice; bring just to boiling. Remove from heat and let stand for 15 minutes. Drain cherries and discard juice.

2. With a sharp knife cut three or four 1-1/2- to 2-inch-deep slits in ham, making cuts at a right angle to the direction ham will be sliced. Press in soaked cherries as each slit is made. Place ham on rack in shallow roasting pan. Cover with foil. Roast for 2 hours or until a meat thermometer registers 140 degrees F.

3. With a spoon transfer peach preserves into a small bowl; with kitchen shears snip any large pieces of fruit. Add remaining dried cherries and lemon juice. Spoon 1/2 cup of the preserves mixture over ham. Bake, uncovered, for 10 minutes. In a small saucepan heat the remaining preserves mixture; pass with ham. Makes 10 to 12 servings.

Stuffed Flank Steak

2008-06-04T21:32:00.002-06:00

Flank Steak - thick enough to slice horizontally
Spinach
Feta Cheese (or goat cheese, bleu cheese, whatever you like)
Wooden skewers, soaked in water

Carefully cut the flank steak in half horizontally, leaving it attached at one end. Place the meat between 2 pieces of plastic wrap & pound gently until thin and pliable (be careful not to get it too thin). Wash spinach and remove stems. Place a handful at one narrow end of the steak, then sprinkle feta next to spinach. With both hands, carefully roll the steak with spinach and feta inside, and secure with skewers placed lengthwise into the roll. Grill until done, then slice into rolls.

Chicken Marinade

2008-06-02T09:07:00.003-06:00

15 oz. oil

15 oz. soy sauce

2 T. lemon juice

2 T horse radish

sprinkle garlic

32 oz. 7-up, sprite, etc.

Marinade 4 hours or overnight.

**This recipe can be halved - it makes a ton!

Grilled Corn on the Cob

2008-06-02T08:59:00.004-06:00

1. Remove excess silk and loose husks.

2. Soak in water.

3. Grill, for about 15 minutes, turning every 5 minutes or so.

Here's a more detailed website with step by step instructions and pictures:http://www.grilledcornonthecob.com/

Fruit Salsa and Cinnamon Tortilla Chips

2008-05-31T06:28:00.001-06:00

Basically you can use any fruit that you want. I used finely chopped fresh strawberries, mangoes, kiwis, and pineapple. I added 2 Tb. sugar to sweeten it up, but it isn't necessary. I have also made it with melons, grapes, and other berries, so just use whatever fruit you like (or be like me, and pick whatever is cheap and in season). Canned fruit works as well, it's just not as tasty.

Cinnamon Tortilla Chips
8 flour tortillas
cinnamon sugar
Pam cooking spray

Heat oven to 300 degrees F. Cut each tortilla into eight different pieces (a pizza cutter works great). Place on a cookie sheet in a single layer. Spray with Pam and sprinkle with desired amount of cinnamon sugar. Bake for 8-12 minutes, until chips are crispy but not burned. Serve with fruit salsa.

Broccoli Salad

2008-05-27T17:21:00.002-06:00

3 lbs. Large fresh broccoli, (washed and cut up in bite-sized pieces)
1 small red onion (cut into small pieces or strips)
8-10 Slices of bacon, fried crisp and crumbled
1 Cup of grated cheese
Lettuce (Optional)
Plum Tomatoes (Optional)
1/4 cup Sunflower seeds
1/2 cup dried cranberries

Dressing: 1 cup mayo
1/2 cup sugar
2 Tbsp. white vinegar
poppy seeds

Whisk together mayo, sugar and vinegar and toss together.
Put dressing on right before serving. It's yummy!

Amy's Chicken

2008-05-20T11:34:00.001-06:00

1 Whole Chicken or Chicken Pieces (I like the breast meat cut into chicken-tender sizes, or chicken-nugget sizes the best)
1 Cube (½ Cup) Margarine
1 Cup Corn Flake Crumbs
1 t. Salt & PepperCut up the whole chicken. (For healthier meal, remove the skin and fat.)

Preheat oven to 350 to 375 F, and set to middle oven rack. Prepare a 12" x9" x 1½" or larger baking pan by lining it with aluminum foil (for easyclean-up). Melt the margarine either in a pan or microwave, until liquid,and place liquid in a shallow bowl or pie tin. Place corn flake crumbs into a separate shallow bowl or pie tin, and stir in salt and pepper. Dip chicken pieces in liquid margarine until thoroughly coated, then dip coated chicken into the corn flakes. Place coated corn flaked chicken into baking pan linedwith aluminum foil, trying not to allow pieces to touch each other. Bake forbetween 50-55 minutes if skinned - 55-65 minutes if un-skinned - 40-45minutes if you use chicken tenders.

Chicken Gyros

2008-05-20T11:28:00.002-06:00

Precooked chicken, deboned (Great for leftovers or roasted chicken)
Pita bread (or flour tortillas if in a pinch)
Diced tomatoes

Diced Cucumbers

Onions
Lettuce, washed and cut into shreds
Crumbled feta cheese (optional)
1 recipe Cucumber garlic sauce

Spray pitas with cooking spray (like Pam) and heat on hot skillet for 30 seconds each side. Spread cucumber sauce on, then add chicken pieces top with remaining ingredients. Roll up gently and eat with more sauce.

Cucumber Garlic Sauce

2008-05-20T11:23:00.003-06:00

8 oz plain yogurt
1-2 cloves of minced garlic (You can use garlic powder, but it won’t be as yummy)
¼ cup shredded or minced cucumber
salt and pepper to taste

Combine all ingredients and let set 15 minutes. Better the next day! Use as sauce for gyros or dip for left over pita.

Crock-pot Beef stew

2008-05-20T11:20:00.000-06:00

1-1/2 lbs. hamburger (throw it in frozen!)
2 Cups beef broth
2 Cans tomato sauce (8oz.)
1 Can stewed tomatoes
3 diced carrots
3-5 medium potatoes, cubed
1 Can whole corn (16 oz.)
1 tsp. salt
1 tsp. garlic salt

This recipe is so great because you just add all ingredients to the crock pot and cook on low for 5-6 hrs. or high for 3-4 hrs.