Chicken Flavored Rice Mix

I was asked to bring some kind of flavored rice to a funeral. I really had never made a flavored rice and I'm not a big fan of Rice-O-Roni. So, I went to AllRecipes (my absolute go-to recipe finder) and poked around. I came across this recipe that turned out delicious! Thought I would share!

INGREDIENTS

* 3 tablespoons chicken bouillon granules
* 3 tablespoons dried parsley flakes
* 3 teaspoons dried celery flakes
* 1 tablespoon dried minced onion
* 1 tablespoon sugar
* ADDITIONAL INGREDIENTS:
* 1 cup uncooked long grain rice
* 2 tablespoons butter or margarine
* 2 cups water

DIRECTIONS

In a bowl, combine the first five ingredients. Store in an airtight container for up to 6 months.

To prepare rice: In a saucepan, saute rice in butter until lightly browned. Add water and about 1/4 cup of seasoning mix. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or until the rice is tender. Yield: 4-6 servings.

FOOTNOTE: I did not have the granules or the celery flakes so I just used chicken broth for the water and I had celery salt that I used instead of the flakes.

Chocolate Crinkles

I love these chocolate cookies. I recently decided to add dried cranberries and pecans to them and it was a hit!

3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 cups all-purpose flour
1 tsp baking powder
1 tsp. baking soda
1/2 tsp salt
2 large eggs
2 tsp vanilla extract
6 oz chocolate chips (instead I add dried cranberries and crushed pecans)

3/4 cup powdered sugar for dusting


In a large bowl, mix melted butter with cocoa powder and sugar. In a medium bowl, stir flour, baking powder, baking soda and salt. Using and electric mixer, beat eggs and vanilla into the chocolate mixture. Slowly stir in dry ingredients until combined. Stir in chocolate chips. Cover and refrigerate at least 2 hours.

Set oven at 350 degrees. Roll dough into 1 inch balls. Roll balls in powdered sugar. Place on ungreased baking sheets 2 inches apart. Bake for 12 minutes. Cool 5 minutes on the sheet before transferring them to a rack.

Whole Wheat Tortillas

My kids like these much better than store bought white or wheat tortillas!

5 cups whole wheat flour
2 tsp. salt
2 Tbsp. oil
1/2 tsp baking powder
1 2/3 cups warm water
1 Tbsp. soy flour (only if you have it on hand, it's not necessary)

Stir together dry ingredients, then add the oil and water. Mix well and knead lightly. Pinch off walnut sized pieces of dough and roll out very, very thinly on a floured pastry cloth or on a floured board or counter. Aim for a round tortilla, but it really doesn't matter much if they are misshapen. Heat an ungreased griddle or frying pan to very hot and cook on one side until bubbles form, then turn over and cook the other side until brown "freckles" appear. Store in plastic bag. Makes 20 or more.

Steel Cut Oat Breakfast

While I'm on the subject of oats, I might as well post the breakfast I eat almost every morning. I had to pat myself on the back a while back when I read that Oprah herself ate almost the very same breakfast sometimes.

If you've never had steel cut oats, let me tell you that they are vastly superior to rolled oats. To cook steel cut oats, simply measure one cup oats to three cups water and cook on low for about 20 minutes or until tender (no lid on pan).

I use about 1 cup of these cooked oats (you'll have approximately three) to a bowl and then add:

1/8 cup ground flax
1/2 cup milk or soy milk
1 cup thawed mixed berries
1-2 tsp brown sugar

This is excellent nutrition and very yummy!

Blueberry Oat Flour Pancakes

Joseph and I had these at a Bed and Breakfast in September. They were so yummy, I had to try to find a recipe. The only bad thing about this recipe is that the pancakes are very hard to turn. Since I'm not a baker, I don't know what adjustments to make in the recipe (Heidi??)

To make oat flour, just put regular rolled oats in your blender. Blend them on high until they look like flour. With my blender, I had to help it along a little bit.

2 cups oat flour
3 tsp. baking powder
2 Tbsp. sugar (optional)
1/2 tsp. salt (optional)
2 cups milk or water
1/2 cup oil
2 eggs
blueberries

Warm pan or griddle to medium with 1 tsp butter or oil. In a medium sized bowl, add dry ingredients together and mix lightly. Next add milk or water; stir. Add oil and 1 egg at a time. Mix thoroughly. Pour 1/2 cup mix at a time into pan.

Any Good Christmas Cookie Recipes?

Ok...I made this wonderful concoction today. Rice Crispies, milk and sugar. It was delish! Now, anyone have a good Christmas cookie recipe?

Hard Rolls

I just tried this recipe yesterday and it was such a big hit with my kids that I'm making it again today. I'm experimenting with whole wheat flour to see what kind of results I get. These rolls are really good!

1 Tbsp. yeast
1 1/2 cup warm water
1 1/2 tsp. salt
3 1/2 cup white flour, approx.

In a large bowl, mix the yeast in 1/4 cup warm water and let it stand for a few minutes until dissolved. Ad another 1 1/4 cup warm water, stir in salt and then 3 cups of the flour. Turn out and knead for 10 minutes until smooth adding flour as necessary. Place in unbuttered bowl, cover, and let rise in a warm place until double. This will take a while because there is no sugar in the recipe. Punch down and turn out on a board. Pull off pieces of dough slightly larger than a gold ball and turn them, cupping your hands over and pulling dough toward the bottom until you have a perfect round. Pinch the seams at the bottom and place on a cookie sheet 2 inches apart (either use Pam or sprinkle cornmeal first). cover lightly with a towel (I used wetted paper towels) and let rise again until double. Preheat oven to 450 degress about halfway through final rising. Brush risen rolls with cold water and put them in the oven. Immediately throw several ice cubes in the floor of the over. Check after 15 minutes. When rolls are done they should be browned.

Petition for Recipes!

Hey guys!! It's been since July that we've seen any activity on here!! Let's see if we can fix that. Give us some of your favorite holiday recipes.

Grilled Asparagus

So first off - this is my first time EVER posting to this recipe blog!! Can you believe it? Seriously -How long has this blog been around? Second - I'm no cook. And this is not fancy. But it is DANG good. A friend of mine mentioned he love Asparagus on the grill. So I thought I'd try it. It is the yummiest summer meal ever! We just grilled chicken and had sliced nectarines. Delish! But hurry!! Summer is almost over!

So here's what you do!

Take 1 pound fresh asparagus, trimmed and peeled, 4 tablespoons olive oil 1 teaspoon salt
Preheat a grill.
Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.
Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
Remove from grill and serve immediately (eating spears with your fingers enhances the experience).

Look for firm asparagus stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you.

Happy Eating!

No Bake Cookies

I'm sure that many of you have mastered The Art of The No Bake Cookie but, until Friday I had not! I finally figured it out! For some reason mine always turned out crumbly and I was always frustrated because I wanted yummy ones and mine never were! Well, I think I've got it! I read somewhere online that if you don't boil them for the EXACT time that the recipe calls for you will not get good results. Well, here is the recipe:

Ingredients:

2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1 teaspoon Vanilla
1/2 cup extra crunchy peanut butter
3 cups quick oats

Directions:
Lay out foil or wax paper BEFORE you make the cookies.

Combine the sugar, cocoa, milk and butter in a saucepan. Bring to a heavy boil for exactly one minute. Remove from heat.

Add the vanilla, peanut butter and oatmeal; stir well to mix up all the ingredients and plop spoon sized amounts onto foil or wax paper and let cool.

The key to making these set right is to boil them for one minute exactly. You start counting the minute once the mixture comes to a ROLLING BOIL. Use a clock with a second hand or a digital with a stop watch for accuracy.

If they never really get firm, then you didn't boil them long enough.

If they get too crumbly, then you boiled them too long. Adjust accordingly the next time you make them.


GOOD LUCK!

Megan's Granola Bar Recipe

In the pan (before being cut)

Megan made these for our family last summer and they were wonderful. I made them tonight so that we can enjoy them tomorrow at the beach!

Melt together until very hot, but not boiling:

3/4 cup butter
1 1/2 cup brown
2 tsp. vanilla
3/4 cup honey (I used Agave nectar)

Pour over dry ingredients and mix well.

2 cups rice crispies
2 cups corn flakes (measure, then crush)
4 cups quick oats
3 tsp. baking powder
1 cup slivered almonds
1 cup toasted coconut
1 cup sunflower seeds

Once it cools you can add dried fruit, raisins, chocolate chips, cinnamon etc. Press into a cookie sheet and bake at 300* for approximately 15 minutes. Cool and cut into bars.

These are similar, but better than the granola bars you can buy at the store!

Summer Fresh Fruit Salad

I got this recipe from Sparkrecipes.com. I modified it a little bit, but it's great as a salad to go with a meal or even for a summer-y dessert.

16 large Strawberries, fresh
20 Pecan halves, or 1/4 cup, broken or crushed
1/4 cup raisins, golden seedless
1 Mango, fresh, diced without skin
1 Tbsp. Honey
1/4 cup coconut, unsweetened, flaked
2 Tbsp. quinoa, precooked/cooled


Instructions

1. Cook quinoa just like white rice. Measure two to one (1 cup Quinoa to 2 cups water). Bring to a boil, lower temperature and cover for approximately 14 minutes. Cool.

2. Rinse strawberries, trim tops and cut inot a medium bowl. Add raisins and coconut flakes.

3. Slightly crush the pecans so they are not whole halves, add to bowl.

4. Dice mango, no skin.

5. Add cooled quinoa and honey. Turn carefully with a spoon to coat all of the above with honey.

My modifications:

My mango wasn't ripe enough. I used unpeeled nectarines. I also added blueberries (not pictured) because one small child had been promised some blueberries!

Best Pancakes Ever!

Okay, so I guess now I can truly be called a "contributer" seeing as this is my first contribution. It is a simple one, but I must tell someone that right now..."There's a party in my tummy! There's a party in my tummy!"

Take any pancake recipe you want. They can be from scratch or a box. I made enough for 2 people.
Add:
1 TBSP vanilla
Zest of one orange

Cook pancakes and serve with strawberry preserves or fresh strawberries and coolwhip.

OH MY HEAVENS.......why have I never done this before!

My Tastebook

I've been meaning to post about this since Mother's Day....

For Mother's Day I ordered myself a Tastebook with recipes that I chose from this blog. Here are a couple of photos:

It came 'wrapped' with a sticker on the outside with my name on it... aahhh how cute!

Drum roll please.....

I love it! It's so nice to just pull it off the shelf and it have all of my favorite recipes in it! Easy peasy!

When you purchase one you get 100 recipes for the price but I only used like 30 so I can still add more favorite recipes and continue to add them to my book!

Here's the link if you're interested: Tastebook

You can search for our blog recipes if you want to add them to your book. When you get to Tastebook they are under - Do We Have To Eat This.

Dutch Babies

Several years ago my good friend Tracy made this for us for dinner because Geoff went on a mission to the Netherlands. I've been meaning to get the recipe from her since then but never remember! Then Aspen spent the weekend with a friend and came home begging me to make German Pancakes because her friend's mom made them and they were sooo good. So this morning I thought I would make the pancakes and when I looked up a recipe I found that they are actually the Dutch Babies that Tracy made for us!! I made them for breakfast and the kids loved them so much that they wanted more for lunch! I guess we'll have to have salad for dinner!

FYI - I doubled it using 8 eggs and put it in a slightly bigger cake pan. And since I was out of white flour for the lunch batch I used half white/half wheat flour and they turned out great!

This is the link to the recipe that I found: German Pancakes

1/4 c butter
4-6 large eggs
1 c flour
1 c milk
1/4 t salt
Lemon juice, maple syrup, powdered sugar, for toppings

Preheat oven to 400. Melt butter in 9x13 pan in oven; swirl around so it covers the pan; Beat eggs slightly; beat in flour, milk, and salt just until mixed... do not overbeat. Pour into pan. Bake 20-30 minutes, until puffy and deep golden brown. Serve at once sprinkled with lemon juice and powdered sugar, or maple syrup or whatever you like on your pancakes.
VARIATION: Make as instructed above, except sprinkle 2 T brown sugar and 1/4 t cinnamon evenly over melted butter in pie plate. Arrange 1 c thinly sliced peeled baking apple over sugar and pour batter over apple. Bake 30-35 minutes; immediately after baking loosen edges and turn upside on serving plate.

Veggie Pasta

This may not be kid-friendly, because it is mostly veggies. We are trying to eat healthy in our home, so this is what I came up with for last night's dinner. After eating I immediately wrote down what I did so I could make it again sometime. My husband loved it!
I'll have to take a picture next time to post.

Ingredients:
6 oz Pasta (such as penne or rigatoni)
Cooking Spray (such as Pam)
1/2 T butter
1 clove Garlic minced
Cayenne Pepper to taste (I use about 1/8 tsp)
1 tsp Chicken base
1 tsp basil
1/4 C water
1 small Zucchini
1 small Yellow Squash
1 Green Pepper
1 Tomato
1/2 Onion
2 T Olive Oil
1/4 C grated Parmesan Cheese

Cut Veggies (Zucchini, Squash, Onion, Pepper, Tomato) into narrow strips.
Cook Pasta according to directions on package.
Spray a pan with Cooking spray. add 1/2 T of butter. Saute Garlic. Add cayenne pepper, basil, chicken base. Add 1/4 C water. Add veggies and cook to crisp/tender.
Drain pasta. Pour in veggie mix. Mix in Olive Oil and shredded Parmesan Cheese.

Makes 4 servings

Oatmeal Caramelitas

I got this recipe years ago from some friends in Utah. I LOVE it. Pioneer Woman recently posted a similar recipe on her website.

1/2 C. Butter
1/2 C. Brown Sugar
Cream together then add:
2 C. Flour
2 C. Oatmeal
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Vanilla
After mixing, press 1/2 of mixture onto edged 9x13 (or slightly bigger) cookie sheet and bake 8 minutes @ 350*.
Remove from oven & sprinkle on top:
1 C. Semi-sweet chocolate chips
1 C. Butterscotch chips
1 C. Chopped pecans or walnuts
Drizzle over top:
1 Jar butterscotch or caramel ice cream topping + 3 TBSP flour.
Then crumble remaining flour mixture over top and return to oven & bake 15-20 more minutes (still 350*).
Oh heavens.

Pioneer Woman Lasagna

Oh, ladies! This is delicious!! While I was visiting Shelley in NJ last week I told her that I would make her favorite dinner. She wanted lasagna. So, I made this recipe from Pioneer Woman. Her boys who normally can't stand lasagna even seemed to like it!

1 1/2 pounds ground beef
1 pound hot breakfast sausage
2 cloves minced garlic
2 14.5-oz cans of whole tomatoes
2 6-oz cans of tomato paste
2 tablespoons of dried parsley flakes
2 tablespoons dried basil
1 teaspoon salt
10-oz package of lasagna noodles
3 cups lowfat cottage cheese
2 beaten eggs
1/2 cup Kraft Parmesan Cheese
2 tablespoons dried parsley flakes
1 teaspoon salt
1 pound sliced mozzarella cheese (I used shredded)


In a skillet, combine ground beef, sausage, and garlic. Cook until brown. Drain off about half the fat. Add tomatoes, tomato paste, parsley, basil, and salt. Mix together thoroughly and simmer, uncovered, about 45 minutes... stirring occasionally.

(Here PW instructs the boiling of the lasagna noodles... I don't boil my noodles. I just bake my lasagna a little longer.)

Mix cottage cheese in a bowl with eggs. Add Parmesan cheese, parsley, and salt. Mix together well.
Let the assembly begin! Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles. Then lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture. With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices until it’s evenly distributed. Repeat the process. Top with a pretty generous layer of Kraft Parmesan Cheese.
Now pop it in a 350-degree oven for 20-30 minutes (or 1 hour if you don't boil the noodles), until hot and bubbly.

Easy Dinner Rolls

I got this recipe years ago and it is the only recipe that I use. They always turn out delicious and they are SUPER easy to make!


1 cup water(110 degrees F)
2 pkgs yeast (Do not use the quick rising in this recipe)
1/2 cup butter melted
1/2 cup sugar
3 eggs
1 tsp salt
4 1/4 cups flour

Combine water and yeast in lg bowl; let stand for 5 minutes.
With wooden spoon, stir in butter, sugar, eggs and salt. Add flour, 1 cup at a time and beat in as much as you can (you will probably be able to use all the flour). Cover and refrigerate for at least 2 hours, or up to 3 days.
Grease a 13x9 baking pan. Turn dough out onto floured surface. Divide into 24 equal pieces. Roll each piece into a smooth round ball. Place in rows in prepared pan. Cover and let rise for 1 hour; until doubled. Heat oven to 375*. Bake until golden brown, about 17 minutes.

Crabby Patties

I had a bunch of crab meat in the freezer so I searched around for Crab Cake recipe and this is one that my kiddos loved. They also loved that I called them Crabby Patties.

1 lb crab fresh meat (or 2 cans)
1 egg
1/2 c. bread crumbs
1 TBSP mustard
1 TBSP Worcestershire sauce
2 TBSP fat-free mayo
1/2 tsp onion powder
1/2 tsp old bay seasoning
1/2 tsp dry mustard

Mix all ingredients in a bowl. Place in refrigerator for minimum 30 minutes.
Spray skillet with cooking spray, brown about 4-5 minutes each side.
Makes 6 crab cakes.

Super Easy Peanut Butter Cookies

1 C. peanut butter
1 C. sugar
1 egg

Mix all ingredients and form small balls. Place 2 inches apart on a cookie sheet. Press balls with a fork to flatten. Bake at 350 degrees for 5-7 minutes until golden brown.

Easy Pie Crust

1 1/2 cups flour
1/2 cup oil
2 Tbsp. milk
2 tsp. sugar
1/2 tsp. salt

Stir ingredients together in pie plate, then shape by hand for crust. Enjoy!

Irresistable Peanut Butter Cookies

3/4 c. peanut butter
1/2 c. Crisco
1 1/4 c. packed brown sugar
3 TBSP milk
1 TBSP vanilla
1 egg
1 3/4 c. all purpose flour
3/4 tsp. salt
3/4 tsp. baking soda

Combine peanut butter, Crisco, and brown sugar, milk & vanilla in large bowl. Beat at medium speed with mixer till well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just till blended. Drop by heaping teaspoonfuls 2 inches apart onto un-greased baking sheet. Bake for 7 to 8 minutes at 375*. Makes about 3 dozen cookies.

Magic Milk Shakes

I got this recipe from The Hillbilly Housewife. It's a really good alternative to using ice cream and it really does taste like a Wendy's frosty!

1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare
2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings.
I love this recipe because it makes very rich milk shakes without any ice cream. I don't always have ice cream in the house because the kids eat it so fast. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.

Chocolate Caramel Candy (Snickers)

I'm posting this for Shelley. It's a family favorite for them. I've been the recipient of this concoction a couple of times and it was mouth-watering!


Bottom layer:
1 c. Semisweet chocolate chips
1/4 c. Butterscotch chips
1/4 c. creamy butter
Filling:
1/4 c. butter or margarine
1 c. sugar
1/4 c. evaporated milk
1 1/2 c. marshmallow creme
1/4 c. creamy peanut butter
1 tsp vanilla extract
1 1/2 c. chopped salted peanuts
Caramel Layer:
1 pkg (14 oz) caramels
1/4 c. whipping cream
Icing:
1 c. (6oz) semisweet chocolate chips
1/4 c. Butterscotch chips
1/4 c. creamy peanut butter

Combine the 1st 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9x13 pan. Refrigerate until set.
For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar & milk. Bring to a boil; boil & stir for 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter, & vanilla. Add peanuts. Spread over 1st layer. Refrigerate until set.
Combine the caramels & whipping cream in a sauce pan and stir over low heat until melted & smooth. Spread over the filling. Refrigerate until set.
In another saucepan combine chocolate and butterscotch chips with peanut butter. Stir over low hit until melted & smooth. Poor over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in fridge. Yield about 8 dozen.

Broccoli Salad

This salad is so delicious! Just a little secret, though, I really DO NOT like raisins. So, anything that calls for them I just pretend that I put them in!

1 lb bacon (I use turkey bacon)
1 c. mayo
2 TBSP balsamic vinegar
1 TBSP bacon drippings
1/4 c. sugar
1 c. raisins
1 c. sunflower seeds
Bite-sized broccoli (I guess at how much.. you can too)
Chopped red onion(I guess here too. About 1/2 of an onion)

Night before: Fry up the bacon and crumble. Mix mayo, vinegar, drippings (with turkey bacon there might be any-just omit), and sugar.
Day of serving: Combine raisins, seeds, broccoli, onion, and bacon with sauce and serve.

Eskimo Joe's Honey Mustard

YEARS and YEARS ago I used to work at Eskimo Joe's as a waitress while I was in college. For those of you who do not live in Oklahoma and do not know about this place it is a really cool place to eat in Stillwater, OK. It was a lot of fun to work there, too. Well, they had this scrumptious honey mustard salad dressing that they offered and I got hooked on it! One day when I was working, I asked one of the prep cooks if he would give me the recipe to the honey mustard (they make it by the 5 gallon buckets from scratch). He told me that if he gave it to me he would have to kill me and then he pointed to the binder that the recipe was stored in and looked the other way!! You didn't get this information from me! :)

5 c. spicy mustard
3/4 c. white vinegar
2 tsp onion salt
2 tsp red pepper flakes
7 TBSP yellow mustard
9 c. mayo
4 c. light karo syrup
5 c. honey
4c. salad oil

Mix first 5 ingredients. Add last 4 ingredients. Blend well.

Okay, okay! So you probably don't want to make 5 gallons of this stuff! Here's what I have when it's divided by 4:

1 1/4 c. spicy mustard
.1875 c. (little less than 1/4 c.) white vinegar
1/2 tsp onion salt
1/2 tsp red pepper flakes
1 3/4 TBSP yellow mustard
2 1/4 c. mayo
1 c. light karo syrup
1 1/4 c. honey
1 c. salad oil

(This fills a couple of mason jars)

If you get a chance you should read up on the restaurant's history it's pretty fun!

Banana Bread

I try to make this as often as I have rotting bananas. Everybody raves about it and asks me where I got the recipe. Well... I got it from that red and white checkered cookbook that everybody and their mother has!

1 1/2 c. all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1 egg
1 c. mashed bananas (3 medium)
3/4 c. sugar
1/4 c. cooking oil
1/2 c. chopped walnuts or pecans

Grease loaf pan.
In a medium bowl combine first 4 ingredients. Make a well in the center; set aside.
In another bowl combine next 4 ingredients. Add wet mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Fold in nuts.
Spoon batter into the prepared pan. Bake in a 350* oven for 50-55 minutes.

Pioneer Woman Chocolate Sheet Cake

Oh heavens! Shelley and I made this last night! Delish!

Cake
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Icing
1/2 cup pecans
1 3/4 sticks butter
4 heaping tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar

Combine flour, sugar, and salt in a mixing bowl
Melt butter in a saucepan. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
Pour buttermilk in measuring cup. Add eggs, baking soda, and vanilla.
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop pecans finely.
Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.
Add milk, vanilla, powdered sugar and stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

The Black Beast

Le Bete Noire...a.k.a. The Black Beast
This phenomenal take on a classic flourless chocolate cake lives up to its name. This cake is a labor of love. It is a little labor intensive but well worth it in the end. You can usually find bittersweet chocolate in little bars by Ghirardelli.

Cake:
1 C water
3/4 C sugar
9 TB (1 stick plus 1 TB) unsalted butter, diced
18 oz. bittersweet (not UNsweetened) or semisweet chocolate, chopped
6 large eggs

Ganache:
1 C heavy whipping cream
8 oz. bittersweet (not Unsweetened) or semisweet chocolate, chopped

lightly sweetened whipped cream

For cake: Preheat oven to 350*
Butter 10 in. diameter springform pan. Line bottom with parchment round; butter parchment. Wrap 3 layers of heavy duty foil around outside of p an, bringing foil to top of rim. Combine 1 C. water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 min. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to choc. mixture and whick until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 min. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hrs.
Can be made 2 days ahead. Cover and keep refrigerated.
To serve, run knife around sides of pan to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

Swiss Steak with Mushrooms

1 TB olive oil
2 TB butter
6-8 oz. fresh sliced mushrooms
2 TB finely chopped onion
1/3 C. flour
1 1/2 lbs. boneless round steak, 3/4-1 in. thick
1 C.beef broth
2 cans diced tomatoes
salt and pepper to taste

In a large heavy skillet over medium heat, heat olive oil and butter. Saute the chopped onions and sliced mushrooms for about 5 minutes, until onions are tender. Remove onions and mushrooms; set aside. (We don't saute the mushrooms because we like them a little bit firm when we eat them. They cook enough later on).

Cut round steak into serving-size portions.

Pound the flour into the steak pieces; transfer to the skillet. Sprinkle lightly with salt and pepper; brown round steak thoroughly, turning to brown the other side, When browned, add the beef broth, tomatoes, onions and mushrooms and cover. Simmer on low heat for about 45 minutes, or until meat is very tender. Check for drying out and add a little water if needed. Taste and add salt and pepper if needed. Serve Swiss steak with pan drippings.

Swiss steak serves 4 to 6.

Ramen Cabbage Salad

Dave and I loved this salad. I added cooked chicken to make it a meal. My kids wouldn't touch it.

1/2 large head cabbage, coarsely chopped
1 (3 oz.) package ramen noodles, crushed
1/2 C. sunflower seeds or slivered almonds
1 bunch chopped green onions
1/2 C. vegetable oil (I used half vegetable oil and half olive oil)
3 TB. white sugar
3 TB. distilled white vinegar

Toss together the cabbage, onions, noodles and sunflower seeds or almonds. Whisk together the ramen flavor packet, oil, sugar, and vinegar. Pour over cabbage mixture and toss evenly to coat. If you think you're going to have leftovers, only pour dressing over what you think will be eaten right away.

Colorful Cupcakes

I just posted about our April Fool's Day Dinner here. So, I thought that I would post the recipe that I got from FamilyFun. Can I just say that these are delish! I don't really do meatloaf but I have made these a couple of times and used ground turkey instead of beef and they turned out SOOOOO good!! Enjoy!


RECIPE INGREDIENTS:

Meat Loaf
1 pound lean ground beef
1/2 cup seasoned bread crumbs
1 cup grated Monterey Jack cheese
3 tablespoons ketchup
1 egg
1/2 teaspoon celery salt
1/4 teaspoon pepper

Potato Frosting
3 cups mashed potatoes
Food coloring

Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.

In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).

Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through.

Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake. Makes 12 cupcakes.

Single Serving Brownie

I was perusing the recipes on SparkPeople because I am trying (once again) to eat more healthy. I came across this recipe that I thought was worth a try. The whole wheat keeps it from having a really smooth texture but it really was pretty tasty. I thought I would post it for any of you brave enough to try it!!

1 TBSP whole wheat flour
1 TBSP sugar (do not substitute)
1 TBSP unsweetened cocoa
a pinch of baking soda
a pinch of salt
1 TBSP of low fat vanilla yogurt, add more if needed to blend the mixture


Mix it all up, pop it in the microwave for just over a minute, enjoy :)

Nutritional Info

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 95.2

• Total Fat: 1.1 g
• Cholesterol: 0.9 mg
• Sodium: 224.6 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 2.7 g
• Protein: 2.6 g

Mystery Rolls OR Blue Cheese Biscuits

Well, since we're stealing recipes from the Pioneer Woman, I thought I'd share these rolls with you. We made them last week and they were divine. In fact, I ate so many that I got really ill. I guess too much blue cheese is not a good thing for my stomach.

Mystery Rolls (or I call them Blue Cheese Biscuits)

2 sticks butter
4 to 6 ounces crumbled blue cheese
2 cans flaky biscuits

Combine butter and cheese on baking pan. Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir. Cut biscuits into fourths, then toss in butter mixture. Bake on same pan (or different, if you're crazy and feeling health concious) for 8 to 12 minutes, or until golden. Eat warm.
--My biscuits took almost 20 min. to cook for some reason so just keep an eye on them--

One More Thing... OK, Maybe Two

#1 - I didn't add any comments to the recipes. I can do this if it is desired. It really wouldn't take much effort. It just depends on what you all want.

#2 - I REALLY want to do a 'contest' of some sort to encourage the posting of more recipes. But truthfully I don't have the money to buy an extra cookbook for this 'contest'. I was just curious if any of you would be interested in a 'raffle' of sorts. I would make up some sort of conditions for this 'raffle' in order to encourage more participation. What do ya think? Would you do it?

Cook Book is Done... So Far!

This is what I did with our recipes! I copied and pasted them all into Taste Book and have created a "Do We Have To Eat This?" cook book. This is really cool! You can get this cook book the way it is or you can just select the recipes that you want to add to your book. The cook book is a binder that you can add recipes to! So, as we add to our blog we can format them to Taste Book and then have them printed and added to our books. Click on HOW IT WORKS to find out exactly how this works! I think this is fabulous!

Here is a link: Cook Book

I really would like to hear any feedback! If we continue to do this then I will probably post on a format for posting recipes that will make it a little easier on me to copy and paste them!

Cook Books

I'm looking into ways to print a blog to book. I would like to do something for those of you who post around 20 recipes. Maybe a book of your recipes or a book of all the recipes. What do you think? Any ideas?

Sigrid's Carrot Cake

So, I mentioned making this carrot cake for Easter. I thought I would go ahead and post the actual recipe because it is SOOOOO good. I found it on The Pioneer Woman Cooks and now kiss the ground that she walks on! The only thing I did different is that I added the chopped pecans to the top of half of the cake because I have an 8 yr old who can't stand nuts and an 18 month old who can't have them! It's really difficult to explain how delicious this is!!

Cake:

2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots

Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured (or Baker’s Joyed) pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use. Cool completely.

Icing:
1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) cream cheese
1 pound powdered sugar
1 cup pecans, chopped finely
2 teaspoons vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Eat. Faint. Repeat as needed.

And Happy Easter!

Love,
Pioneer Woman

Thanksgiving Leftover Casserole

So I made this on Monday for our Easter dinner.
(Stay tuned to my blog to hear why it was on Monday and not Sunday like the rest of the free world!) It was delicious. Every child ate it and liked it.
I also made Roxie's Cheesy Potatoes, some bread machine rolls, artichokes AND the best carrot cake I've ever tasted! (For those of you that are a little less tech savvy: just click on the green words and it will take you to the recipes of the foods I just mentioned!)
Without further adieu: Thanksgiving Leftover Casserole:

INGREDIENTS
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 1 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 2 tablespoons butter
• 1 cup finely crushed herb-seasoned dry bread stuffing mix
• 1 cup cooked, diced turkey meat
• 1 cup shredded Cheddar cheese
• 2 cups leftover mashed potatoes


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
3. In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
4. Bake 45 minutes in the preheated oven.

Easter!

I just wanted to remind everyone with Easter being this weekend that I had posted a great recipe/object lesson for your kids, the Resurrection Cookies. My kids love it and ask to do it every year. Let me know if you try it.

Homemade taquitos?

The other day I was trying to figure out what to do with some leftovers. I had taco-seasoned ground beef that we had used for taco salad. I also had a bunch of corn tortillas and some shredded sharp cheddar somewhere. SO, I decided to make taquitos. I slapped butter on one side of the corn tortilla and then threw it on the hot skillet to sizzle for a minute. Then I loaded it up with the beef and cheddar. I found it difficult to roll it up like a taquito without burning off my fingerprints so I just folded it in half like a taco. I waited 'til one side of the tortilla started to brown and then I flipped it and browned the other sided. After removing from the pan, I added whatever we had on hand. Onions, cilantro, tomatoes, sour cream. They were delicious and even the kids LOVED them! Here's a picture of two taquitos getting to know each other in the skillet:













Hey there, come here often?

No, it's my first time. ...Is it getting HOT?

::chuckles::Yeah, I hear that a lot. I seem to have that effect on the ladies.

::hmph::Your cheese is leaking...

Uh, yeah, uh, I meant to do that.

And here they are after they've gotten to know each other a little better. They make quite the pair, don't they?

A Different Kind of Salad

I get stuck in a rut with my salads and side dishes. I decided to try to branch out a little. This one is really easy.

Mango and Black Bean Salad

1 1/2 Cups chopped peeled ripe mango
1 Cup thinly sliced green onions
1/2 Cup cooked wild or brown rice
3 Tablespoons finely chopped fresh cilantro
2 Tablespoons roasted tomatillo or fresh salsa
2 Tablespoons fresh lime juice
2 Tablespoons extravirgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15 oz) can no-salt-added black beans, rinsed and drained (I used dry beans instead of canned)

Combine all ingredients in a large bowl. Toss gently to mix. Yield: 6 servings(2/3 C)
Calories: 167 Fat 5.4g

Chicken Pot Pie

For the filling:

Chop vegetables. I like to use carrots, celery, potatoes and broccoli. Boil vegetables in water until soft. If you like peas, add them after the other vegetables are mostly cooked through.

Cook chicken and cube.

2 cans cream of chicken (or any cream of soup)
1/2 cup milk
1/8 tsp crushed thyme
1/8 tsp pepper

Mix all together.

For the crust:

2 cups flour
1 tsp onion salt
3/4 cup shortening
1/2 plus cup cold water

Cut shortening into flour and salt mixture. The secret to great pot pie crust is the onion salt! Add water slowly. Work dough into a ball. Divide dough in half. Roll out the dough and fit into pie plate. Trim edge. Roll out top crust. Add filling. Cover with top crust; trim and flute edges. Cut slits in top. Bake at 400 degrees for 25 minutes.

For pictures, click here.

Red Lentil Soup with Lemon

3 TB olive oil
1 large onion, chopped
2 garlic cloves, minced
1 TB tomato paste
1 tsp. ground cumin
1/4 tsp. kosher salt, more to taste
1/4 tsp. ground black pepper
pinch of ground chili powder or cayenne, more to taste
1 qt. chicken of vegetable broth
1 C. RED lentils
1 large carrot, peeled and diced
juice of 1/2 lemon, more to taste (I used bottled lemon juice ::gasp::)
3 TB. chopped fresh cilantro

In a large pot, heat 3 TB oil over high heat until hot and shimmering. Add onion and garlic, and saute until golden, about 4 min.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saute for 2 min. longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 min. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, puree half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Serves 4

OK, here's what I did: First of all I doubled it. Why go to all that trouble and not have leftovers?! I already told you I used bottled lemon juice instead of fresh. I forgot to add the extra 2 cups water...don't know if it would've made a difference or not. I didn't serve it drizzled with more olive oil; I thought that sounded kinda weird. But who knows? Anyway, we LOVED this soup. It has a kind of Mexican flair to it (just like me?) and was delicioso. I had to go to FOUR different grocery stores before I could find RED lentils. And listen to me people...are you listening? Really? Are you? Because I'm only going to say this once: you have to use RED lentils. You cannot substitute any other color lentil for this soup! I don't have time to explain why, you just can't.
Now here's a test to see if you were listening: what color lentils do you need? If you answered red then you are correct. I will also accept "roja" as a correct answer. Here's a picture so you know exactly what to look for at the store. One bag is enough to double the recipe. Enjoy!

Amazing Whole Wheat Pizza Crust

This recipe was actually introduced (you can find here at AllRecipes)to me by my friend Ashley who is a contributer on this blog and I was waiting to post it till she had a chance but I don't think she's going to (sorry Ashley). So here it is!! We love this! If you have a bread machine you can totally disregard the directions and throw all of the ingredients in it and let the machine do it's work!! Don't forget to put them in the machine in the order that your manual suggests for best results!

This recipe made enough dough for 2 pizzas. We made one because we like thicker crust and we added strips of mozzarella around the edges for a 'stuffed' crust. Deelish!

INGREDIENTS

* 1 teaspoon white sugar
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cups all-purpose flour


DIRECTIONS

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Malibu Chicken

Dave made this for dinner the other night and it was SOOOO good! I didn't have chicken breasts so we used thighs instead. The mustard sauce is a must, too. I didn't think I would like it but it was terrific.

6boneless skinless chicken breasts (pounded thin)
6 slices cooked ham
6 slices Swiss cheese
1 egg
1/4 C. flour
1/8 tsp. pepper
3/4 C. fine dry breadcrumbs
2 TB. oil
2 TB. butter
1 TB water
1 tsp. mustard
1/4 C. mayo

1. Combine flour, salt, and pepper.
2. Stir egg and water together with a fork.
3. Coat each chicken piece with flour, dip into egg mixture and then coat with crumbs.
4. Press crumbs in firmly.
5. Heat oil and butter in large skillet over med. heat.
6. Brown chicken 4-5 min. on each side.
7. Place browned chicken on oven proof platter, top each piece with a slice of ham and a slice of cheese.
8. Bake at 350 degrees until cheese melts.
9. Combine mustard and mayo.
10. Serve chicken immediately with sauce.

By the way, this is a copycat recipe from a restaurant. I hesitate to tell you which restaurant because when Dave told me all I could think was "Eeeewww!" If you're dying to know you can e.mail me and I'll tell ya!

Homemade Pretzels

This is a little weird but when we went to Stake Conference yesterday I kept smelling something that smelled like fresh soft pretzels! So, of course, I had to make some when we got home! This is the recipe that I used (here's the link to the recipe on AllRecipes). They turned out really good! You can read about the "making of" on my blog post: Pretzel Time.
FYI - Next time I will probably use my bread machine for the 'hard' part! Have you ever tried kneading for 7-8 minutes (x2 because I made a double batch)? I'm such a wimp.

INGREDIENTS

• 4 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1 1/4 cups warm water (110 degrees F/45 degrees C)
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1 tablespoon vegetable oil
• 1/2 cup baking soda
• 4 cups hot water
• 1/4 cup kosher salt, for topping

DIRECTIONS

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.

Tortellini with Leeks and Cream

From Simple Vegetarian Pleasures: This sauce is very simple and elegant. You don't need much cheese or any other additions because the wonderful flavor of leeks carries the dish. ::I really like it because it's very easy to make and not too rich:: Serves 3-4

2 large leeks
1 TB unsalted butter
1/2 C. heavy cream
1/4 tsp. salt
freshly ground black pepper to taste
1 lb. frozen cheese tortellini
1 TB grated Paremesan cheese

1. Bring a large stockpot of water to a boil.
2. Meanwhile slice the roots off the leeks, plus all but 2 in. of green tops. Slice the leeks in half lengthwise. Under cold running water rinse the leeks, thumbing through all the leaves to dislodge any hidden dirt. Do this thoroughly to rid them of all their dirt. Thinly slice the leeks. You can use the light green tops, but discard any dark green tops. You should get about 2 1/2 C. sliced leeks.
3. Melt the butter over med. heat in a large skillet. Add the leeks and saute until tender, about 10 min. Stir frequently, and keep an eye on the leeks so they don't get at all brown.
4. Pour in the cream, salt and pepper. Heat just until it boils, then turn the heat very low to keep the sauce warm.
5. Drop the tortellini in the boiling water and cook until al dente, about 5 min. Drain in a colander, then mix into the sauce along with the Parmesan cheese. Toss and serve.

Buffalo Chicken Chili

I made this yesterday when all of my family were here to celebrate my birthday. Everybody said they loved it. So, unless they were just being nice because it was my birthday, it must be good. I only got to taste the dregs of what my sister left in her bowl when she realized that I hadn't gotten any, but what I tasted was really good! It's a spicy dish. I didn't even try to make my kids taste it.
So this is what I did different because of ingredient limitations: I didn't have ground chicken so I diced up some chicken breasts into small pieces. I used a can of diced tomatoes and just cut them up into smaller pieces. And, we didn't do the cheese - just the chips.

Ingredients:

• 2 tablespoons extra virgin olive oil (EVOO)
• 2 pounds ground chicken
• 2 large carrots, peeled and finely chopped
• 1 large onion, chopped
• 4 ribs celery with leafy tops, finely chopped
• 4 cloves garlic, chopped
• 1 tablespoon smoked sweet paprika
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1/2 cup hot sauce
• 1 can tomato sauce (15 ounces)
• 1 can stewed, fire-roasted or crushed tomatoes (15 ounces)
• 1 sack whole grain tortilla chips, lightly crushed
• 3/4 pound Maytag Blue cheese, crumbled
• A handful of flat leaf parsley, chopped

Directions

Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.

Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.

Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.

While the chili is simmering, pre-heat the broiler.

Spread the chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of Buffalo Chicken Chili with a few blue cheese chips.

This was found on Rachael Ray's website.

King Ranch Casserole

I saw this recipe on the Today Show. King Ranch Casserole. I made it last night and it was sooo yummy. My kids SAID that they liked it but it was too spicy. I probably shouldn't have put the Rotel in because I knew that they wouldn't like it but I couldn't help myself. I really like it spicy! Next time I will probably just put in some diced tomatoes. Geoff and I ate way more than our share.
FYI - I didn't put in the jalapeños or cilantro (I'm allergic to cilantro) and instead of Fritos I added more of the toasted corn tortillas crushed up on top. Also, I didn't have any cream so I used canned evaporated milk and it turned out great.

INGREDIENTS

• 12 (6-inch) corn tortillas

• 1 tablespoon unsalted butter

• 2 onions, chopped fine

• 2 jalapeño chiles, seeds and ribs removed, then minced

• 2 teaspoons ground cumin

• 2 (10-ounce) cans Ro-Tel tomatoes

• 5 tablespoons unbleached all-purpose flour

• 1 cup heavy cream

• 3 cups low-sodium chicken broth

• 11/2 pounds boneless, skinless chicken breasts, halved lengthwise and cut crosswise into 1/2-inch slices

• 2 tablespoons minced fresh cilantro

• 1 pound Monterey Jack cheese, shredded (about 4 cups)

• Salt and pepper

• 2 1/4 cups Fritos corn chips, crushed

DIRECTIONS

1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 450 degrees. Lay the tortillas on two baking sheets, lightly coat both sides with cooking spray, and bake until slightly crisp and browned, about 12 minutes. Cool slightly, then break into bite-sized pieces. Using potholders, adjust the top oven rack to the middle position.

2. Melt the butter in a large Dutch oven over medium-high heat. Cook the onions, chiles, and cumin until lightly browned, about 8 minutes. Add the tomatoes with their juice and cook until most of liquid has evaporated, about 10 minutes. Stir in the flour and cook 1 minute. Add the cream and broth, bring to a simmer, and cook until thickened, 2 to 3 minutes. Stir in the chicken and cook until no longer pink, about 4 minutes. Off the heat, add the cilantro and cheese and stir until the cheese is melted. Season with salt and pepper to taste.

3. Scatter half of the tortilla pieces in a 13 by 9-inch baking dish set over a rimmed baking sheet. Spoon half of the filling evenly over the tortillas. Scatter the remaining tortilla pieces over the filling, then top with the remaining filling.

4. Bake until the filling is bubbling, about 15 minutes. Sprinkle the Fritos evenly over the top and bake until the Fritos are lightly browned, about 10 minutes. Cool the casserole 10 minutes. Serve.

Things you can do ahead of time: The casserole can be assembled through step 3 and refrigerated, covered with plastic wrap, for up to 1 day. When ready to bake, remove the plastic, cover the casserole with foil, and bake until the filling is bubbling, about 30 minutes. Remove the foil, top with the crushed Fritos, and proceed as directed with the rest of step 4.

Too Many Babas Soup

Click here to read the story behind the name! This will take you to my personal blog.

Too Many Babas Soup

3 cloves garlic
1/2 medium yellow onion
1 Tbsp. olive oil
6 cups water
6 cubes bouillon (I used a mix of vegetable and chicken)
left-over ham
1 pound baby carrots, chopped
3 stalks celery, chopped
2 cans white beans
1/4 tsp. black pepper
1/4 tsp. sweet basil
2 bay leaves

Mince the garlic. Chop the onion. Saute the garlic and onion in the olive oil. Add in the water and other ingredients except the beans. Put over medium heat until the vegetables are tender, then add beans. My ham was in chunks so I pulled that out and chopped it into bite sized pieces as well. Baba Edis also added cabbage which I would have gladly added if I had had it in my refrigerator.

Breadsticks

1 1/2 cup water
1 Tbsp. yeast
2 Tbsp. honey
1 tsp. salt
3 1/2 to 4 cups flour

Add yeast to water and let dissolve. Add honey and salt. Add enough flour that you can knead it gently. Divide into 12 pieces. Roll each piece between your hands into a long breadstick and place on a greased baking sheet. Brush melted butter over the breadsticks and allow them to raise for 15 to 20 minute. Bake for 15-20 minutes at 400 degrees. After they bake, I usually brush them again with butter and sprinkle garlic powder and Parmesan cheese on top.

Steph's caramel corn

7-8 C. popped popcorn (or 1 bag of microwave popcorn)
1/4 C. packed brown sugar
6 TB. butter
3 TB. light corn syrup
1/4 tsp. baking soda
1/4 tsp. vanilla

In medium saucepan, mix brown sugar, butter, and corn syrup. Cook & stir over medium heat 'til mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 min. more.
Remove pan from heat. Stir in baking soda and vanilla. Pour mixture over popcorn (in baking dish), stir gently to coat. Bake in 300 degree oven for 15 min. Stir mixture; bake 5 min. more. Let cool, stirring occasionally so it won't stick to the pan.

This recipe is actually from Better Homes and Garden's cookbook but Steph found that we could decrease the brown sugar by a third and it was still really yummy. So the original recipe says 3/4 C. brown sugar; if you want to do that. But I swear, 1/4 C. works perfectly.
If you are planning on sharing this caramel corn with ANYONE besides yourself, you might want to double it. I tripled it and put it in a roasting pan. It was so good that I had to hide it from myself out in my VAN while I made dinner.

Cream of Tomato Soup

I made this soup earlier in the week. (We've kind of been in the mood for soup - can you tell?) I have to say it was DELICIOUS! 3 out of my 4 kids loved it and all 4 ate it. Geoff doesn't really care for tomato soup but had 3 bowls of this stuff! I found it on AllRecipes.com. After I cooked the onions and flour, I added some of the tomato juice and then pureed it in the food processor so there wouldn't be any 'chunks' (the key to getting my kids to eat it). Then I continued on with the recipe. Super easy. Super fast. Super yummy.

• 2 tablespoons butter
• 1 onion, chopped
• 2 tablespoons all-purpose flour
• 1 quart tomato juice
• salt to taste
• 2 cups milk

In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Taco Soup

I made this tonight for dinner and it turned out really good. I didn't have any ground beef so I cut up some chicken breast instead. We topped it with cheese and I cut up some flour tortillas, sprayed them with cooking spray, sprinkled them with salt and put them in the oven for 10 minutes at 375*. I got the soup recipe from this blog.

1 pound ground beef
1 onion chopped
4 cups tomato juice (I use the whole big can from Safeway, then I have enough for leftovers)
1 can whole kernel corn (drained)
1 can kidney beans (drained)
1 (8 ounce) can tomato sauce
1 package taco seasoning
1 can diced tomatoes

In pan, over medium high heat, combine ground beef and onions. Saute until beef is cooked. Add other ingredients and heat through, but don't boil.

Get Some Inspiration

On the left you might have noticed that I added a couple of links to recipe sites that I frequent. I LOVE Allrecipes.com. I love that I can read reviews and then decide if I think it's worth it. I also like that I can use the advanced search option and look up recipes by ingredients that I have on hand. This is where a lot of the recipes that I have posted have come from. Also, I have a link to "The Pioneer Woman Cooks". I love her site! I love the step by step photos and she has a great sense of humor. She makes funny little comments the whole time she's explaining what to do! She really cracks me up! Not to mention, everything she makes looks absolutely delicious!!

If you have a site or two that you use on a regular basis and is pretty reliable for yummy recipes, post a comment here with the web address and I'll add it to our list.

I'm also waiting to hear back from the administrators of a couple of other recipe blogs like ours for permission to add their links to our page.

Poll is Closed!

The poll is closed. 6 people liked the new one 2 people liked the old one better. I guess we'll keep the new one! Thanks everybody!!

Chewy Granola Bars

FYI, these granola bars are NOT chewy if you overcook them. Oops. I think they're still pretty darn good but also, fyi, Caleb says they make him want to throw up. Just giving you some fair warning.

1/2 C. butter or marg. softened
1 C. packed brown sugar
1/4 C. sugar
2 TB. honey
1/2 tsp. vanilla
1 egg
1 C. flour (I'll bet you could use whole wheat flour instead)
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 C. quick oats
1 1/4 C. crispy rice cereal
1 C. chopped nuts
optional: 1 C. raisins and/or semisweet chocolate chips (I used mini chips)

In a mixing bowl, cream butter and sugars. Add honey, vanilla, and egg; mix well. Combine dry ingredients; add to creamed mixture. Stir in oats, cereal, and nuts. Add raisins or chips if desired. Press into a greased 9x13 pan. Bake at 350 for 25-30 min. or until the top is lightly browned. Cool completely and slice into 24 bars.

Veggie Pizza

Lemon Herb Chicken - Crockpot

Honey Cashew Green Beans

French Dip Sandwiches

Chocolate Fudge Cake

Chicken Pillows

Chicken & Wild Rice Soup

Caramel Rolls

This recipe is almost exactly like the one I posted (Christmas Morning Sticky Buns) But have used the instant pudding. It tastes fine to me but I don't know if there would be a difference. Somebody get on that taste test, would ya'?

BBQ Baby Back Ribs

Realization

I just realized that the cute recipe cards that I posted can't really be labeled. I will go in and post them in their own post so I can label them so they will be easier to look up.

Welcome!

Welcome, Roxie!! Wow! Thanks for all of the recipes! I have to tell you, girlas, our family has had the privilege of partaking some of these and we have never been disappointed! Some that come to mind are: Rich's Godfather....Spaghetti Sauce, Sopapilla Sin, Better than Sex Apple Dumplings (yum!), Rich's Macaroni Salad, and our family's favorite Buttermilk Pie (even Aspen has learned to make it because she loves it so much). All very delicious!! Thanks again, Rox!

Corn Casserole

Ingredients:
1 (15 oz.) can well drained whole kernel corn
1 (15 oz.) can cream style corn
1 box Jiffy corn muffin mix
1/2 c. sugar
2 eggs, well beaten
1 stick margarine, melted
1 c. sour cream

Directions:
Preheat oven to 350 degrees. Mix together all ingredients in a bowl. Pour into a well greased 9X13 inch baking dish. Bake for 45-60 minutes or until center is firm.

Pizza Pasta

Ingredients:
8 oz. rotini pasta
1 lb. lean ground beef
1 small onion, diced
1 (28 oz.) jar spaghetti sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9X13 inch baking dish. Top with mozzarella.
Bake in preheated oven for 30 minutes, until cheese is melted and golden.

Simple stroganoff

Ingredients:
1 8 oz. pkg. egg noodles
1 lb. ground beef
1 can cream of mushroom soup
1 Tbsp. garlic powder
1/2 cup sour cream
salt & pepper to taste

Directions:
Prepare egg noodles according to package.
In large skillet over medium heat, saute the ground beef for 5-10 minutes or until browned. Drain fat, add soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
Remove from heat and combine meat mixture with egg noodles. Add sour cream, stir well, season with salt & pepper to taste.

Buttermilk Pie

Ingredients:
1 1/2 cups sugar
1/2 cup Bisquick
1 cup buttermilk
1/3 cup melted butter
1 tsp. vanilla
3 eggs

Directions:
Heat oven to 350 degrees. Grease 9" pie plate. Beat all ingredients until smooth - about 1 minute with an electric mixer. Pour into pie plate. Bake until knife inserted in center comes out clean, approx. 30-40 minutes. Cool about 10 minutes then serve warm.

Sausage Balls

Ingredients:
1 lb. ground pork sausage
2 cups Bisquick
1 lb. Cheddar cheese, shredded

Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine sausage, Bisquick and cheese. Form into walnut size balls and place on baking sheets.
Bake in preheated oven for 10 minutes, until golden brown.

Sopapilla Sin

Ingredients:
2 cans crescent rolls
2 blocks cream cheese
1 cup sugar
2 Tbsp. vanilla
1 stick butter
Cinnamon
Sugar

Directions:
Preheat oven to 350 degrees. In a 9X13 dish, roll out 1 can of crescent rolls. In a bowl, cream together cream cheese, sugar and vanilla. Smooth over rolls. Roll out next can of rolls on top of cream layer. Pour 1 stick of melted butter over the top. Sprinkle cinnamon and sugar on top. Bake at 350 degrees for 30 minutes.

Tea Cakes

Ingredients:
1 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
4 cups flour
1/3 cup buttermilk
1/2 tsp. soda

Directions:
Preheat oven to 425 degrees. Cream butter and sugar, then add eggs one at a time. Add vanilla, then flour. Dissolve soda in buttermilk and add to mixture. Stir well. Place teaspoon of cookie dough on cookie sheet and bake 10 minutes at 425 degrees.

Resurrection Cookies

These are Easter story cookies - to be made the evening before Easter

Ingredients and supplies:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch of salt
1 cup sugar
zipper baggie
wooden spoon
wax paper
tape
Bible

Preheat oven to 300 degrees. Place pecans in zipper baggie and let children beat them with a wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3
Let each child smell the vinegar. Put 1 tsp vinegar into a mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30
Add egg whites to vengar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sin. Read Luke 23:27
So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16
Beat with a mixer on high spped for 12-15 minutes until stiff peaks are formed. Explain that hte color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3
Fold in the broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:65-66
Put cookies in oven, turn oven off and tape oven shut. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 & 22
GO TO BED!
On Easter morning open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9

HE HAS RISEN!

Monster Cookies

As you can tell by the ingredients this recipe makes a ton of cookies.

Ingredients:
1 dozen eggs
2 lb. brown sugar
4 cups sugar
1 Tbsp. corn syrup
1 lb. margarine
3 lbs. crunchy peanut butter
1 lb. chocolate chips
1 lb. M&M's
18 cups oats
8 tsp. baking soda

Directions:
Preheat oven to 350 degrees. Beat eggs, sugars, corn syrup and margarine until well mixed. Stir in peanut butter and mix; add chocolate chips and M&M's and stir gently. Mix soda into oats; then add this to the mixture. Place on cookie sheets and bake at 350 degrees for about 8-10 minutes.

Fruit Pizza

Ingredients:
1 pkg. refrigerated sugar cookie dough
8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
1 can crushed pineapple
fresh fruit (whatever you like, i.e. kiwi, stawberries, bananas, etc.)
chopped pecans

Directions:
Slice cookie dough in 1/8 inch pieces. Place on pizza pan and pat out to form crust and bake at 350 until done and let cool.
Mix cream cheese, powdered sugar and cool whip. Spread over cooled crust. Spread drained pineapple over cream cheese mixture. Layer sliced fruit and sprinkle with pecans.

Tip: To keep fruit from turning dark, mix 1/2 cup apricot preserves with a little water to thin and dip fruit before putting on pizza.

Better Than Sex Apple Dumplin's

Ingredients:
2 sticks real butter
1 tsp. cinnamon
1 1/2 cups sugar
2 cans refrigerated crescent rolls
2 granny smith apples, peeled & cored
10 oz. Mountain Dew

Directions:
Melt butter, cinnamon and sugar together. Set aside. Cut apples into 8 slices each. Place 1 apple slice in each crescent roll and roll up. Place in 13X9 pan. Pour sugar mixture over. Pour Mountain Dew in between rows of dumplin's, not directly on top of them. Bake @350 degrees for 40 minutes. Enjoy!

Cheesy Potatoes

Ingredients:
32 oz. package of Hashbrowns
1 can chicken soup
8 oz. sour cream
1 stick margarine
2 T. minced onion
12 ozs. Cheddar cheese

Directions:
Mix soup, sour cream, margarine, onion and cheese. Layer potatoes and mixture alternately. Bake at 350 for 45 minutes or until bubbly in center.

Open Faced Cheeseburgers

This recipe make a LOT, it is very easy to cut it in half, which I would recommend, unless you're taking them to a party. These also freeze well. Just re-heat for about 15 minutes. Keep on hand for emergencies and/or unexpected guests.

Ingredients:
2 lbs. ground beef
2 lbs. pork sausage (use whatever you like, hot or mild)
2 loaves cocktail rye bread
2 lbs. Velveeta

Directions:
Cook ground beef and sausage in heavy pot until done; drain off excess grease. Stir in cheese and continue heating on low setting until cheese is melted. Spread evenly on rye bread and place in oven at 350 degrees until brown (about 15-20 minutes).

Easy Breakfast Casserole

Ingredients:
1 can crescent rolls
1 lb. sausage
16 oz. shredded cheddar cheese
4 eggs
3/4 cup milk

Directions:
Cook sausage and drain. Spray 9X13 pan with Pam. Press crescent rolls into pan and crumble sausage over top. Cover with cheese. Beat eggs and milk together and pour over cheese. Sprinkle with salt and pepper, if desired. Bake @ 350 for about 20 minutes.

Kids' "Coffee"

Here's a recipe for the kids to have morning "coffee" with the adults.

Ingredients:
1 cup milk
1/4 tsp. margarine
2 tsp. sugar
cinnamon & nutmeg to taste

Directions:
Mix milk, sugar and margarine; heat in microwave. Sprinkle with cinnamon and nutmeg.

Taco Salad

Taco Salad

Ingredients:
4 diced tomatoes
1 head lettuce, chopped
1 diced onion
1 lb. Ground beef
1 can ranch style beans
1 lrg bag taco or nacho flavored Doritos, crushed
10 oz. Cheddar cheese, grated
Thousand Island Dressing

Directions:
Brown ground beef and drain. Add beans and cook until warm. Mix together tomatoes, lettuce, onion, Doritos and cheese. Add meat and bean mixture. Add dressing and toss.

Tip: When making this for my family, I just set out all of the ingredients and let them make it however they want, that way they can also choose a different dressing if they don't like Thousand Island.

Simple Lasagna

Even though this recipe is simple, it still takes about 2 hours to make since it has to cook for 1 hour. So it's easy to put together, but you have to start 2 hours before you want to serve it, which doesn't qualify for quick.

Simple Lasagna

Ingredients:
1 container (15 oz.) part skim ricotta cheese
2 ½ cups Shredded Mozzarella cheese, divided
½ cup Grated Parmesan Cheese, divided
¼ cup chopped parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 lb. Ground beef
1 cup water
12 lasagna noodles, uncooked

Directions:
Preheat oven to 350F. Brown ground beef and drain, set aside. Mix ricotta cheese, 1 ¼ cups of the mozzarella cheese, ¼ cup of the Parmesan cheese, parsley and egg until well blended; set aside. Pour spaghetti sauce into meat in skillet. Pour water into empty sauce jar; cover and shake well. Pour into skillet; stir until well mixed. Place 1 cup of meat sauce on bottom of 13X9-inch baking dish. (This will keep the noodles from sticking to the pan.) Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers 2 more times. Top with remaining 3 noodles and sauce. Sprinkle with remaining 1 ¼ cups mozzarella cheese and ¼ cup Parmesan cheese. Cover tightly with greased aluminum foil. (Spraying the foil with cooking spray prevents the cheese from sticking when you peel it off.) Bake 45 min. or until cooked through. Remove foil and bake an additional 15 min. or until bubbling. Let stand 15 min. before cutting for easier serving. Yield: 12 servings.

Rich's Macaroni Salad

This is another of my hubby's creations.

Macaroni Salad
Rich Beishline

Ingredients:
2 cups Macaroni noodles (Uncooked)
4 Boiled Eggs
1 cup Helmanns Mayonnaise
½ Teaspoon Salt
¼ Teaspoon Pepper
1 Tablespoon Chopped Parsley
1/4 cup finely chopped onion

Directions:
Cook macaroni and eggs. Drain noodles well. Peel and chop eggs. Mix mayonnaise, salt, pepper, parsley, and onion into a dressing mixture.
Toss noodle and egg with dressing mixture and chill. Yields 6 servings.

Chicken Enchiladas

Chicken Enchiladas

Ingredients:
1 (10.75 ounce) can condensed cream of chicken soup
½ cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chili peppers, drained (or you can use Rotel)
8 (8 inch) flour tortillas
1 cup shredded Cheddar Cheese

Directions:
Preheat oven to 350F degrees.
In a small bowl mix the soup and sour cream; set aside.
Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and sauté until tender. Stir in the chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
Spread ½ cup of the soup mixture in a 9X13 inch baking dish. Spoon about ¼ cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Apple Pie Wedges

My 12 year old son, Daniel, also loves to cook and this was one of his first and favorite recipes.

Apple Pie Wedges

Ingredients:
1 cup butter, softened
2/3 cup sugar
1 egg yolk
1/3 cup apple butter
2 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon apple pie spice
½ teaspoon vanilla

Directions:
Beat butter and sugar in medium bowl at medium speed of electric mixer until fluffy.
Add egg yolk and apple butter; mix well. Add flour, cinnamon, apple pie spice and vanilla; beat at low speed until well blended.
Divide dough in half. Shape each half into a 6-inch disc on waxed paper. Refrigerate 30 minutes.
Preheat oven to 325F. invert 1 disc of dough into ungreased 9 inch round pie plate.
Press dough into plate with lightly floured hand covering plate completely.
Flute edges using handle of wooden spoon. Deeply score into 8 wedges.
Prick surface using tines of fork. Repeat steps with remaining disc of dough and another pie plate.
Bake 35 minutes or until golden brown. Remove to wire rack; cool completely. Cut into wedges.
Yields 16 wedges.

Tip: Serve these tasty cookies warm with a big scoop of vanilla or cinnamon-flavored ice cream.

Rich's Godfather Spaghetti Marinara Mushroom Sauce

My hubby Rich loves to cook and this is his homemade Spaghetti Sauce. As you can probably tell he typed up the recipe.

Godfather Spaghetti Marinara/Mushroom Sauce
Rich Beishline

Here’s a recipe offer you can’t refuse!

Ingredients:
2 tablespoon olive oil
1 small can diced mushrooms (can use 1 cup fresh if desired)
1 small onion chopped finely
½ teaspoon salt
¼ teaspoon pepper
1 table spoon Italian seasoning
2 large cans Tomato Paste
3/4 cup red wine (Reunitee Lambrusco) (Optional for Baptists)
2 tablespoons sugar
2 large cans Tomato Sauce
1 large can diced Tomatoes

Directions:
Heat oil in large frying pan (DO NOT BURN OIL). Add 1 small can diced
Mushrooms, small onion chopped finely, Italian seasoning. Sauté mixture
until onions cook soft. Add tomato paste, salt, pepper, and wine. Sauté until mixture cooks down to thick paste. Transfer to 4 quart pan and stir in
tomato sauce, sugar and diced tomatoes. Simmer (DO NOT BOIL) over
low heat for ½ hour. Yields 8 servings.

Play Italian Opera and serve with your favorite style of pasta.

Seven Layer Dip

This dip is a hit at any party. Serve with any kind of tortilla chip.

Seven Layer Dip

INGREDIENTS:
· 1 1/2 pounds ground beef
· 1 (16 ounce) can refried beans
· 4 cups shredded Cheddar-Monterey Jack cheese blend
· 1 (8 ounce) container sour cream
· 1 cup guacamole
· 1 cup salsa
· 1 (6 ounce) can black olives, chopped
· 1/2 cup chopped tomatoes
· 1/2 cup chopped green onions

DIRECTIONS:
1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving dish that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

Santa Fe Soup

This soup is REALLY quick and easy. I love it on a cold day.

Santa Fe Soup

1 – 1 ½ lbs Ground Beef
Dried onion bits
1 can Corn
1 can Rotel Tomatoes
1 can Stewed Tomatoes
1 can Ranch Style Beans
4 oz. Velveeta cheese

Brown ground beef and onion bits and drain. In a large saucepan combine corn, Rotel Tomatoes, Stewed Tomatoes and Ranch Style beans (do not drain). When ground beef and onion bits are done add it to the tomato mixture. Cut Velveeta into pieces and add to mixture. When cheese is melted, soup is ready.

Crock Pot Chicken Stroganoff

Crock Pot Chicken Stroganoff

1 Lb. Frozen Boneless Skinless Chicken Breast
16 oz sliced fresh mushrooms
1 package onion dip mix
1 can 98% fat free cream of mushroom soup
16 oz fat free sour cream
Fat Free Pam Spray
2 ounces dry (1 cup cooked) egg noodles (if desired)

Pam the inside of your crock-pot. Add 1 lb frozen chicken breast. Mix together sour cream, onion mix and cream of mushroom soup, pour on the top of chicken breast. Top mixture with fresh mushrooms, cover and cook on low in crock-pot for 7-8 hours. Yields 6 servings. Serve over egg noodles if desired.

Crockpot Bean Pot

This recipe is kind of like chili, but it has a little bit of a sweet taste to it.

Bean Pot

1 ½ - 2 lb. Ground Beef
1 purple onion, sliced
2 16 oz. Cans of Pork and Beans
1 Can Kidney Beans
1 Can Pinto Beans
1 Can Chili Beans
1 Cup Brown Sugar
1 Cup Ketchup
1 Can of mushrooms, sliced (optional)
1 lb. Bacon (optional)
2 pkgs. String mozzarella sticks

Brown ground beef, salt and drain. Pour all of the beans in a strainer over a bowl; pour the beans in the crock-pot. Measure the liquid that is in the bowl, pour half of it in the crock-pot, and throw the rest away. Stir in the brown sugar, ketchup, mushrooms and bacon. Cook on high for 2 hours. Tear the mozzarella sticks into strips and add them to the pot, continue cooking on high for 2 more hours.
Total cooking time in crock-pot is 4 hours on high.

10 Minute Cheesy Mexican Rice

Hi Girls! I'm new to this blog, Steph invited me. This is my first recipe to submit so I just wanted to let you know up front that I am really into quick, easy recipes with as little ingredients as possible. In other words I really hate to cook, so the easier the better. So here is my first one, I usually serve this with my chicken enchiladas...enjoy!

10 Minute Cheesy Mexican Rice

1 can (10 ½ oz.) condensed chicken broth (1 1/3 cups)
1 cup Salsa
2 Cups Minute White Rice, uncooked
4 oz. Velveeta Cheese, cut up

Mix broth and salsa in medium saucepan. Bring to boil. Add rice and Velveeta; stir. Cover and remove from heat. Let stand 5 minutes. Stir until Velveeta is melted. Yields 4 servings.

After School Snack ideas

Hey there, my kids love to eat apples with peanut butter. Also, sometimes they have a tortilla with shredded cheese on it. Just nuke it in the microwave for like 20 sec. and then roll it up so all the cheese will melt. I also have a recipe for homemade granola bars. I haven't made it in years, though. I'll make them today and then if they taste good, I'll post the recipe ASAP. Gotta run to the store for ingredients, though!

Cute Recipe Cards - Yummy Recipes!

So, I have come across this really cute, totally creative lady who has a blog (I'll save you the boring details of how) and she has posted these super cute recipe cards with some really yummy looking recipes! I asked her permission to post them here. So, try them out and let us know how they turned out! Here's a link to her blog if you want to check it out. Thanks, Brooke!!

After School Snacks

OK ladies!
I'm some ideas for after school snacks. Homemade ones. The kids are getting bored with microwave popcorn and fruit. I never buy chips and almost never buy pre-packaged goodies so I need something fairly healthy and homemade! I know you can do it!! Help me out hear.

Christmas Morning Sticky Buns

These are the infamous rolls that I made Christmas morning that caught my oven on fire. I promise that if you put them in a big enough pan and make sure you've cleaned the oven in the last 6 months then you'll be just fine!

Yield: 12 servings
Cooking Time: 30 minutes
Ingredients:
1 1/2 pkg Frozen roll dough (25 oz)
1 1/2 pkg Butterscotch or vanilla instant pudding mix
3/4 cups Butter or margarine; melted
3/4 cups firmly packed brown sugar
1 tsp ground cinnamon

Procedure:
1. Sprinkle pecans in the bottom of a buttered 12-cup bundt pan. Arrange dough balls
in pan and sprinkle with dry pudding mix. Stir together butter, brown sugar and
cinnamon and pour over rolls. Cover, and chill 8 hours.

2. Bake at 350 degrees for 30 minutes or until golden brown. Invert onto a serving
plate and serve immediately. Yield - 8 servings.


Now that you've read that, THIS is what I do. I actually split one box of pudding between 2 SMALL bundt pans and put about 20 rolls in each. (After this year's disaster, I would suggest that you use REGULAR sized bundt pans!) The butter, sugar, and cinnamon I double and split that between the two bundt pans. I cooked it for 30 minutes both times that I made it and there were doughy rolls. Cook it longer. I don't care how long. Just keep an eye on it.

Another note: you don't have to let these 'rise'. The overnight chill expands them enough. They can go straight from the fridge to the oven. Good luck!

Amy's Monkey Bread

My friend, Amy Routt, made this for us one year when we spent New Year's with them in Arkansas. They are to die for! If you don't want them TOO sweet and gooey, you can decrease all the 3/4's to 1/2 but keep the number of biscuits the same. Everyone loves this monkey bread at my house on Christmas morning. Make sure it all gets eaten 'cause it doesn't keep well for leftovers.

2 cans of Jumbo sized biscuits

3/4 C. vanilla ice-cream, melted
OR
3/4 C. liquid coffee creamer...I like vanilla caramel or french vanilla

3/4 C. melted butter
3/4 C. sugar
3/4 C. brown sugar

Cut each biscuit into fourths and put all biscuits, uncooked, into large plastic ziploc bag with cinnamon sugar mixture. Shake bag to coat biscuits with cinnamon sugar and then dump all the biscuits in a greased 9x13 pan.

Melt butter and ice-cream in saucepan. (If using creamer in place of ice-cream, just melt butter alone).
Add sugars and creamer, if using, and heat and stir until all sugar is dissolved.
Pour over biscuits.

The instructions say to bake at 400 degrees for 15 min. I don't know if it's my oven or what...this does not work for me. At only 15 min. the biscuits in the middle of the pan are still doughy. Then I cook it longer and the biscuits on the outside edges get too done. I've tried cooking longer but at a lower temp. and this seems to work out better. You guys are just going to have to guess at it and keep a close watch.

Scotch Eggs

Last year our dear friends the Liwai's gave us some of these really delicious Scotch Eggs at Christmas time. This year these same dear friends will not be here for Christmas so we've decided to try our hand at making them. Now, Dottie gave me the recipe but of course I've misplaced it so I looked it up online. This is what I found:

Ingredients:
1 1/2 lb	Bulk pork sausage
12	Eggs, hard-cooked, peeled
1	Egg, beaten
1/2 c	Dry bread crumbs

---

Instructions:
Heat oven to 450 degrees.
Divide sausage into 12 equal portions.
Shape into patties.
Wrap each patty completely around 1 hard- cooked egg.
Press edges to seal.
Dip sausage wrapped eggs in beaten egg;roll in bread crumbs until coated.
Place in ungreased 15 x 10" jelly roll pan.
Bake @ 450 degrees 30 minutes,until meat is browned and cooked.

FYI: many of the recipes that I found said that these were to be fried. I'm pretty sure the ones Dottie made were baked so I went with this one that is baked. Will let you know how it goes.

Update:
I found the recipe from Dottie. Here it is:

5 large boiled eggs
1 tube bulk sausage
1 large egg beaten
plain cracker crumbs

Peeled COOLED hard boiled eggs.
Cut sausage into 5 equal slices. Use 2 pieces of wax paper to flatten sausage pieces. Mold sausage around each egg.
Dip sausage covered eggs in beaten egg (and a bit of milk) and roll in crumbs.
Place eggs on a rack placed on a baking dish so the sausage grease will drip through.
Bake for 1 hour at 350*. Cool for 30 minutes.
Cut lengthwise into quarters. Sprinkle centers with paprika. Serve hot or cold.

Mint Brownies

You will be amazed at how much butter goes into these things!

You can use any brownie recipe you like for the brownie part. Here's the one I use:

Quick and Easy Fudgey Brownies

4 bars unsweetened baking chocolate (I always use cocoa and oil, 3 Tbsp. cocoa and 1 Tbsp. oil equal one bar baking chocolate)
3/4 cup butter
2 c. sugar
3 eggs
1 1/2 tsp. vanilla
1 c. flour
1 c. chopped nuts (optional)

Heat oven to 350 degrees. Grease 13x9 inch pan. In a large microwaveable bowl, place chocolate and butter. Microwave at high 1-2 minutes or until chocolate is melted and mixture is smooth when stirred. Add sugar; stir with spoon until well blended. Add eggs and vanilla; mix well. Add flour and nuts; stir until well blended. Spread into prepared pan. Bake 30-35 minutes or until toothpick comes out almost clean. Cool on wire rack.

Let brownies cool completely.

Mint Layer:
1/2 cup butter, softened
2 cup powdered sugar
1/2 tsp. peppermint flavoring
2 Tbsp. milk
green food coloring (4 drops)

(These are also fun to make for Valentines Day with pink mint layer!)

Mix ingredients in order. Put mixture on cooled brownies. Refrigerate for 30 minutes.

Chocolate Layer:

1 cup chocolate chips
6 Tbsp butter

Cool, then spread over mint layer.

Everybody Wants Seconds! LOL

2 cans creamed chicken soup
1 cup mayonnaise
1 - 2 tsp curry powder
1 - 2 cups grated cheese
2 lbs chicken or turkey
2 pkg frozen broccoli
bread crumbs

Mix first three ingredients together and set aside. Cook the broccoli. Line bottom of 13X9 inch baking dish with broccoli, then chicken and finally the mix that you made of the soup, mayo and curry. Top with cheese and bread crumbs. Bake 30 mins to an hour (until cheese is melted and crumbs are toasted).

Help with turkey leftovers!

OK, guys, surely you have great ideas for leftover turkey. I substitute it in recipes that call for cut up, cooked chicken but I'm running out of ideas already! Do you guys have any ideas?!?!

Make ahead rolls

Flour amount is a suggestion...not an absolute. You may need more or less depending.

3/4 cup whole milk
6 T Unsalted butter melted, plus 2 T for brushing (melted) on rolls before baking
6 T sugar
1 1/2 t salt
2 eggs (they work best at room temperature)
2 1/4 t instant (rapid rise) yeast
3 cups flour

1. Bring milk to boil, let stand off heat until skin forms on surface, about 3 - 5 minutes. Using soup spoon, skim off surface and discard. Transfer milk to bowl of standing mixer and add 6 Tablespoons melted butter, sugar, and salt; whisk to combine and let mixture cool. When mixture is just warm to the touch (90 -100 degrees), whisk in eggs and yeast until combined.
2. Add flour to bowl; using dough hook, mix on low speed until combined, 1 to 2 minutes. Increase speed to medium-low and knead about 3 minutes longer; when pressed with finger, dough should feel tacky and moist but should not stick to finger. (If it is sticky add 1 T of flour at a time until not sticky) Continue to knead on medium-low until cohesive,elastic dough forms and nothing is sticking to bottom of mixer bowl. about 4 to 5 minutes longer.
3. Transfer dough to lightly floured work surface. Knead dough by head 1 to 2 minutes. Spray medium bowl with nonstick cooking spray. Transfer dough to bowl and cover with plastic wrap that you have sprayed the top of so dough doesn't stick. Let rise for 2 to 3 hours.
4. Coat two 9 inch cake round pans with cooking spray; set aside. Divide dough in half and shape 8 rolls out of each half then place them in the two cake pans 8 in each cake pan). Cover cake pans with plastic wrap that has been lightly coated with cooking spray, then cover pans securely with foil. Refrigerate at least 24 or up to 48 hours.
5. Remove foil (but not plastic wrap) and let rolls rise until rolls are pressing against each other about 6 to 7 hours. When they are double in volume, heat oven to 400 degrees. Remove plastic wrap. Brush rolls with 2 Tablespoons of melted butter; bake until deep golden, 14 to 18 minutes. Cool rolls in pans on wire rack about 3 minutes, then invert onto rack; re-invert rolls and cool 10 - 15 minutes. Serve warm!

White Chicken Chili

Zippy White Chili: SERVES 4

1 lb. cooked, cubed chicken
1 small onion, chopped
1 3/4 C. chicken broth
1 can (4 oz.) green chilies
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. minced fresh parsley or cilantro
1/8-1/4 tsp. cayenne pepper
1 can (15 oz.) white beans (any variety) rinsed and drained (or use dried beans, soaked and cooked)

In a saucepan, stir in chicken broth, chilies, garlic powder, oregano, cilantro, cayenne, and chicken. Bring to a boil. Reduce heat, simmer uncovered for 30 min. Stir in beans and cook 10 min. more. Top with cheese and sour cream, if desired.

I always (at least) double this recipe. (Who wants to go to all that trouble to make homemade soup that only serves 4)!
You can get away with doubling the recipe without doubling the chicken. Also, I use as many fresh ingredients as possible (i.e., minced garlic instead of garlic powder, etc.) This is really one of the easiest soup recipes ever and tastes great!

Fantastic Cream Cheese Chicken - Crockpot

Place 4-6 chicken breasts in a crockpot (it doesn't even matter if they are still frozen-this recipe is so forgiving!) Sprinkle one package of Good Seasons Italian salad dressing mix (dry) over the top. Cook on low all day (6-8 hours) . One hour before serving, pour out the "chicken juice" that has formed and whisk it with one package of softened cream cheese and one can of cream of mushroom soup. Pour the mixture back in to the chicken in the crockpot and let it melt for an hour. Serve over rice or noodles.

2nd option: put the soup, cream cheese (cut it into chunks) and the Italian dressing mix in the blender or use my hand blender and add everything at the beginning with the chicken and cook it all day.

3rd option: this is what my husband made up today! Italian seasoning (not a dressing packet) added to chicken and cut up cream cheese and added it with the can of soup to the pot. Let it cook. It turned out really good. Next time we'll try the seasoning packet or ranch dressing packet.

By the way, I got this recipe from this blog: MBA recipes.

Anybody have White Chicken Chili?

I just made some white chili, but it was bland and so I added some ingredients to it. I'm not sure I like the results. It's the basil, I think, that does the whole thing in. Does anybody have a great recipe for this that they'd be willing to share?

Thanks!

Sausage and Roasted Potatoes

I noticed that all my recipes are baking recipes, so here is one that I love that isn't really baking although it is roasted! It is so easy and quick. I got it from Got2Go cookbook that Kathleen Hanna, the author, put in her book. I saw her at a group that I belong too. She has a lot of great quick recipes that are yummy and kid friendly. Here you go!

2-3 pounds of russet potatoes
1 lb of Italian sausage (I like a mix of hot and regular)
2 onions
2 green peppers
2 Tbls olive oil
salt and pepper to taste

Cut potatoes to be about 1 inch squares and put in a 13X9 baking pan. Cut up Italian sausage into half inch thick disks and add to pan. Cut up green peppers and onions to about 1 inch strips add to pan. Pour olive oil over top, then sprinkle salt and pepper and stir. Bake at 400* for about 50 minutes or until potatoes are easily pierced with a fork (or fork tender). Make sure you stir it a couple of times during cooking to get an even roast throughout dish.

Enjoy!

Whole Wheat Banana Pancakes

These pancakes were DELICIOUS! My kids loved them and they were pretty healthy for them!


2 medium, very ripe bananas, mashed
2 c. nonfat milk
2 eggs, beaten
1 tsp. vanilla extract
1 T. artificial sugar
4 tsp. baking powder
2 c. whole wheat flour

Directions

Mix bananas, milk, eggs, and vanilla in one bowl and set aside. In another bowl, mix dry ingredients. Slowly pour wet ingredients into dry ingredients. Spray a non-stick skillet with cooking spray. Recipe makes about 15 average sized pancakes. Serve with sugar-free syrup or fresh fruit.

Number of Servings: 15


Click here for nutritional value from SparkPeople

Whole Wheat Pumpkin Muffins

Ingredients

1 egg
2/3 cup sugar
1 can (1-3/4 cups) mashed, plain pumpkin
1 tsp vanilla extract
2/3 cup nonfat milk
1-1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp pumpkin pie spice
1/2 cup chopped walnuts

Directions

Position oven rack in center of oven.
Preheat oven to 400*F.
Place foil muffin cups in a 12-cup muffin pan; or spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.
Cream egg and sugar with electric mixer until thickened, about 3 minutes.
Stir in pumpkin, vanilla, and milk until well-mixed.
Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
Do not over-mix.
Stir in walnuts.
Drop batter into prepared muffin pan, filling cups about 3/4 full.
Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.


Number of Servings: 12

Click here for nutritional value from SparkPeople

Chicken Enchiladas?

So, I typed up this whole post about Shelley's chicken enchiladas and how yummy they were and how she would probably never have a chance to post them.... I typed out the recipe and posted it. Then found that she actually DID post it! But she didn't include a label...grrr...
Anyway, I use SparkPeople's recipes a lot and like to add my recipes to their site because it calculates the nutritional value. Soooo..... if you want the nutritional value of the enchiladas click on the link below.

Click here for nutritional value on SparkPeople

Hot Cocoa Mix

2 c. powdered milk
1 c. sugar
3/4 c. creamer
1/2 c. cocoa
1/4 tsp. salt

Mix all ingredients and keep in an airtight container. Add 1-2 Tbsp to heated water or milk.

Click here for nutritional value on SparkPeople

Three Bean Soup

There are a couple of foods that I think, at least hypothetically, I could live on. This is one of them. It is a thick and hearty soup with a bite. It tastes good with sour cream and grated cheese and tortillas on the side. I have a friend who took this recipe and uses it for tortilla chip dip.

1 T. olive oil
3 cloves garlic, minced

Saute garlic in olive oil, then add:

2 cans (14 oz each) diced tomatoes
24 oz. bottled salsa (fresh is good too)
8 oz. tomato sauce
3 cubes beef bouillon
2 cans (15 oz each) black beans
2 cans pinto beans
2 cans kidney beans
1 can olives, drained and sliced
1 bell pepper, diced
1 1/2 tsp. dried thyme
1-2 Tbsp. fresh cilantro, chopped finely

Heat through.

I sometimes modify by adding jalapeno and diced onion. I also like more beans and since I usually cook them up, it's easy to add more.

I just made a huge pot of this (see picture above, don't you love the effect the steam gives?) and I get it almost all to myself!!

Dutch Apple Pie

Ok, so I know I'm going a little overboard with the apple theme, but I LOVE this pie. It is so easy to make 'cause you don't have to make a traditional crust and it tastes like those dutch crumb donuts with apple filling. SOOOO yummy. The best part is that my family is not really into apple desserts so I get to eat them almost completely by myself! Enjoy!

Crumb mixture:
2 cups flour
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1/2 cup quick oats

filling:
2/3 cup sugar
3 TB cornstarch
1 1/4 Cup water
3 cups diced, peeled tart apples
1 tsp. vanilla

Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9 in. pie plate. Set aside.
For the filling, combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. (Use some judgment here. I like it kinda thick; and remember it will thicken a little more in the oven. If you like your apple pies runny, don't cook it for more than 1 minute).
Remove from heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350 for 40-45 min. or until crust is golden brown.

Little Italy Chicken Pitas

If you are looking for something new, this was a fast easy dinner, and really tasty! I just used dried basil, as I didn't have any fresh. I discovered I love Asiago cheese! (I guess that is why I've always loved the Asiago bagels).

Ingredients:
2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast (about 3/4 pound)
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup thinly sliced fresh basil
6 (6-inch) pitas, cut in half
3 cups mixed baby greens

Preparation: Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.

Yield: 6 servings (serving size: 2 stuffed pita halves)

Backpacker Bars

I made these the other night with the help of Sariah and Elijah. If you have ever been to Chili's Restaurant and had their dessert called Paradise Pie (?? something like that), these taste just the same, you'd just add vanilla ice cream and fudge topping. YUMMY!

1 1/2 cups Golden Grahams cereal (I used generic)
3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter softened
1 teaspoon vanilla
2 eggs
1 1/2 cups all purpose flour
3/4 cup oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1 cup semisweet chocolate chips
2 tablespoons oats

1. Heat oven to 350 F. Crush cereal. Mix sugars, butter, vanilla and eggs in a large bowl. Stir in flour, cereal, 3/4 cup oats, baking soda, baking powder, and salt. Stir in 3/4 cup of the walnuts and 2/3 cup of the chocolate chips.

2. Spread in ungreased 13 x 9 pan. Sprinkle with remaining walnuts and remaining chocolate chips and 2 Tablespoons oats.

3. Bake 25-30 minutes or until golden brown. Cool completely, about 1 hour. Cut into bars.

Southwestern Chicken Soup

It is getting cold again, which puts me in the mood to have soup for dinner every night! Here is an easy one that is one of my favorites.

Ingredients:
Cooking Spray
1 Cup chopped onion
3 Garlic Cloves, minced
6 Cups fat-free chicken broth
1/4 C uncooked white or brown rice
1 tsp ground cumin
1 (16 oz) Can Great Northern beans, rinsed and drained
3 Cups Chopped cooked chicken
1/2 Cup coarsely chopped fresh cilantro (I don't like cilantro, so I just leave it out and it still tastes good)
1/2 tsp black pepper
1/4 tsp salt
1 Cup copped seeded tomato
3/4 Cup diced peeled avocado
1 Tbl fresh lime juice
6 lime wedges

1. Heat a large saute pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and saute 3 min. Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
2. Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges. Yield: 6 servings (serving size: 1 2/3 Cups soup and 1 lime wedge).

Apple Crumble

I love this recipe!


Filling
3 1/2 pounds ripe but firm apples, peeled and cored; cut into 1 inch cubes (about 6 1/2 cups prepared appless)
1/3 cup granulated brown sugar (2 1/3 ounces)
1 1/4 teaspoons cornstarch
3-5 teaspoons fresh lemon juice from 1 lemon
Pinch table salt
2 tsp ground cinnamon
1 tsp ground nutmeg
2 Tbsp apple cider or juice

Topping
1 cup unbleached all-purpose flour (5 ounces)
1/4 cup granulated sugar (1 3/4 ounces) plus 1 tablespoon raw sugar for sprinkling over the top
1/4 cup packed brown sugar (light or dark), 1 3/4 ounces
1/8 teaspoon table salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter , cut into 6 pieces and very soft
1/2 cup roasted pecans (I used a little more than a half of a cup about 3/4 cup)


1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.2. FOR THE FILLING: Gently toss apples and sugar and other ingredients together in 8X8 pan; cook in oven for about 30 minutes, covered with foil. 3. FOR THE TOPPING: While apples are cooking, combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of kitchen aide; drizzle vanilla over top. Combine mixture. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine. Transfer mixture to parchment-lined baking sheet and spread (Don't push down just let it crumble) into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.4. TO ASSEMBLE AND BAKE: Grasping edges of parchment paper (following "Transferring the Baked Crumble" illustrations 1 and 2 below), slide topping over apples and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.

Pizza crust

My kids love to eat pizza! This crust is really good which is lucky because it's the first recipe I tried and I've stuck with it. It makes enough to cover the bottom of a large cookie sheet.

3 cups all purpose flour
1 1/2 t. salt
2 T. olive oil
1 T. yeast
1 cup water (more if needed)

Put the flour and salt in a large bowl. Dissolve the yeast in the water and then add this mixture plus the oil to the flour. Stir and then knead until you have a smooth dough. Let rise for about 20 minutes. Roll out and prick with a fork.

I just use Prego spaghetti sauce on my pizza along with whatever toppings and cheeses I have on hand. I like to sprinkle the top with parmesan cheese and then little garlic powder!

APPLE CRISP

Hey guys, I LOVE apple season in the Fall. It's so fun to be up north and experience it all over again. I have lots of apple dessert recipes so here's one I made last night:

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 2 cups rolled oats
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 tsp. ground cloves
  
• 1 1/2 cups packed brown sugar
• 1 1/2 cups butter
• 5 Granny Smith apples, peeled, cored and sliced

DIRECTIONS

1. Preheat oven to 350 degrees F
2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg, cloves, and brown sugar. Cut butter into mixture until crumbly.
3. Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
4. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture and gently pat down.
5. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
6. Serve warm with a scoop of ice-cream or even better the next day cold! Can you say, "Breakfast anyone?"
   

Chicken Enchiladas

1 tsp. salt
2 C. cubed chicken, cooked
1 can tomatoes and green chilies
garlic powder to taste

Simmer above until most of the liquid is gone. Soften 12 corn tortillas (my family prefers flour) in hot oil and blot out excess oil w/paper towels. Fill with chicken mixture and roll up in greased 9x13 pan. (At this point, enchiladas may be covered tightly and refrigerated for later).

Sauce:
2 C. half and half
3 tsp. instant chicken bouillon
1 1/2 C. grated monterey jack cheese

Dissolve together over LOW heat (cheese will curdle if heat is too high--if it does put it in a blender to get it smooth again).
Pour sauce over enchiladas. Sprinke another HALF CUP of monterey jack cheese over all and back at 350 for 15-20 min.

Addendum: I have no patience or time for rolling up enchiladas that may or may not hold their shape. SO, I make the whole thing like a casserole. Not as pretty but tastes exactly the same. I omit the part about soaking the tortillas in oil and I take them and cut them up or tear them up into bite size pieces. I mix this with the filling mixture and dump it into the pan. Then I pour the sauce over all and sprinkle with cheese.

What's for dinner? Help!

Hey guys, all the recipes are terrific! BUT I'm in a rut. I don't know what to make for dinner anymore. I need some new, normal, everyday dinner recipes. I am so sick of alternating between spaghetti, soup, chicken nuggets, pancakes, and macaroni and cheese. Oh yeah, and ramen noodle soup. Yes, I've sunk that low. HELP!

Yummy Salad

This doesn't have a name that I know of...so I don't know what to call it.
I got this from a college roommate; this is the only salad she can get her husband to eat. We've really enjoyed it as well.

LEMON DRESSING CHICKEN SALAD

DRESSING

2 large lemons, juiced

4 med-lg cloves of fresh garlic, chopped

1 cup olive oil

1 tsp salt

fresh ground pepper to taste

1/2 cup parmesan cheese

SALAD
Romaine Lettuce

Bacon bits

Swiss cheese shredded

Croutons

Chicken if desired

Just puree all of the dressing in the blender and then pour it on.

The dressing makes enough for about 3 heads of lettuce. It stores in the fridge, but does coagulate. I usually set it out on the counter to warm when reusing.

Welcome

Also, a welcome to Cindi's sister and friend!!

FYI

Just a reminder: don't forget to label your posts. At the bottom of each post there is a place to include labels. When you do this it makes it easier to find previous posts. Don't forget to add your name as one of those labels.

"Crema" Italian Pasta

My brother-in-law lived in Italy for 2 years (serving as a missionary for our church) and has learned to make some very tasty pasta. Here is an easy one that is one of my favorites. He doesn't have a recipe...so I'm just guessing on the amounts from when I’ve made it; you could play with them a little bit to your liking.

2 T Olive Oil
2 Cloves Garlic-minced
3 t Chicken Base
1 T Fresh Basil (or 1 tsp dried)
Red Pepper Flakes or Ground Cayenne Pepper-season to taste
2 (14.5oz) Cans diced tomatoes
½ C Table Cream (such as Cacique Crema Mexicana)
Parmesan Cheese

Heat oil in pan-sauté garlic until browned. Add Chicken Base, Basil and Red Pepper Flakes. Pour in juice from tomatoes. Let simmer about 10 minutes. Add tomatoes. Continue to simmer to cook off moisture about 10 more minutes.
Turn off heat and stir in Crema. Serve over Penne Pasta. Top with freshly grated parmesan cheese.

Layered Ice Cream Cake

This past Saturday, May had her American Girl Club and Birthday party. It was a surprise and I wish I'd had the camera ready when she found out! She picked out her birthday cake in July. You might have seen it on the cover of Family Circle.
15 Oreo cookies
1 Tablespoon milk
8 to 9 ice cream sandwiches
1 pint mint chocolate chip ice cream
1 pint vanilla ice cream
1 pint strawberry icecream
(or make your own mix of ice creams)
1 container (8 oz) whipped topping

1. Coat bottom and side of a 9 inch round springform pan with nonstick cooking spray. Line side with waxed paper suing spray to hel adhere to pan. Trim paper to height of pan.
2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack them around the edge of the wax paper lined pan, up on the small end, packing them snugly together. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hr.
4. Remove all three flavors of ice cream from freezer and let soften for 15 minutes at room temperature. Transfre mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry. Top with thawed whipped topping, swirling top decoratively. Crush remaining three cookies and sprinkle over cake. Return to freezer. Freeze overnight.
5. To serve, remove side of pan, then waxed paper. Cut into wedges
6. ENJOY!!

Fresh spinach salad

You can use fresh spinach or arugula...whichever you prefer or you can mix them together!

Fresh baby spinach and/or arugula
Fresh mozzarella, chunked (ya gotta use fresh; it looks weird, I know)
sun-dried tomatoes, small chunks
handful of pine nuts

Mix all together and serve with whatever vinaigrette dressing you prefer. I use balsamic vinaigrette.

Easy sandwich alternative

Two ideas for quick, easy sandwich alternatives:
1. Sliced french bread
2. Fresh mozzarella (although you could use "un"fresh mozzarella
3. Sliced ripe tomatoes
That's it. Just make a 'sandwich' with these ingredients OR I like to also make it open-faced and toast it in the toaster oven or broil in the oven. I remember eating this in Italy for a sack lunch years ago.

1. Sliced french bread
2. Sliced gouda cheese
3. pineapple rings
This one I had as a quick lunch in Germany. Toast open-faced in a toaster oven or broil. So easy! I get tired of eating sandwiches all the time.

My Friends Chicken Caesar Salad

1 head Romaine
1 small bag penne pasta , cooked
2 chicken breast, cooked and cubed
3 green onions, chopped
1 tsp. minced garlic
1/4 cup each fresh basil and parsley
cherry or grape tomatoes
plain crumbled feta cheese
Kens Steakhouse Caesar Dressing

*Combine all ingredients and pour on the dressing at serving time. Can be served as a side salad without the chicken.

Chewiest Brownies

Ingredients:

• 3/4 cup unsweetened cocoa powder
• 3/4 cup melted butter
• 1 1/2 cups white sugar
• 2 eggs
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
2. Melt the butter really well and then add the sugar, vanilla and eggs. In a seperate bowl mix the rest of the dry ingredients. Now mix the two together.
3. Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting.

We got invited over to our friends the Beishline's for a good old fashioned Shed Raising! (Rich needed Geoff's help putting a shed together.) And I brought hot wings and these brownies. This was the first time I had made brownies from scratch (I was out of mixes). I may never use a mix again. These were absolutely delicious! I doubled the recipe and added a bag of chocolate chips to the mix.

Restaurant-Style Buffalo Chicken Wings

I made these for a family reunion on Saturday. They turned out very yummy! I actually fried them on Friday night (I read that you can bake them with really good results too) and then mixed up the sauce on Saturday morning and put the wings and sauce in a crockpot. I also used double the wings that it called for and multiplied the sauce recipe times 5 (because that's how much hot sauce I had). I found this recipe on Allrecipes.com and read through all of the reviews. Many people suggested Frank's Hot Sauce so that is what I used. Click here for the recipe and reviews on their website.

INGREDIENTS

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings

DIRECTIONS

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Ellie Krieger's Kitchen Sink Cookies

I tweeked it a bit, but the recipe is mostly her's. Love her show!

2 tablespoons butter, softened
2 tablespoons canola oil
1/3 cup dark brown sugar
1/4 cup organic applesauce
1 egg white
1 teaspoon vanilla
2/3 cup whole-wheat pastry flour
1/2 cup oatmeal
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup chopped dried cherries
1/4 cup lightly toasted pecans
2 ounces dark chocolate or bittersweet chocolate, cut into chunks
Cooking spray
Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about 2 minutes. Add applesauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix just until just combined. Add cherries, walnuts and chocolate and mix to combine.

Spray 1 baking sheet with cooking spray. Using 1 tablespoon cookie dough at a time, roll into balls and place 2-inches apart on baking sheet. Press cookies down with the palm of your hand to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks.

Cook Time: 10 - 13 minutes at 350*

Hot Fudge Sauce

I learned this easy little recipe when I helped feed 3 or 4 hundred youth at youth conference one year. It is to die for!!

INGREDIENTS

• 1/2 stick butter
• 3 oz semi-sweet baking chocolate (I actually use around 1/4 cup of chocolate chips - today I used dark chocolate chips! Yum!)
• one can of sweetened condensed milk

DIRECTIONS

1. In a saucepan melt the butter on low/med.
2. Add the chocolate chips and stir until melted.
3. Add the milk and stir till heated. Voila!!

Very yummy on ice cream or on a spoon!

Chocolate Gravy and Biscuits

I'm not sure if this is a Southern thing or not but I grew up eating Chocolate 'Syrup' and Biscuits. My mom made the 'syrup' out of Nesquick. Though I loved it and have very fond memories of many a Sunday morning eating this with canned biscuits (baked of course), I have since been introduced to Chocolate 'Gravy' which I actually like better. (No offense, Mom.) This is a recipe I found that my family LOVES!

First, I make a double batch of biscuits from scratch. I just barely started doing this because I always thought that it was going to be too hard and time consuming. It's not. The biscuit recipe that I use is from a Special Olympics recipe book that I bought from my friend Dottie last year. The recipe has always turned out very yummy biscuits until today. I think I may have mixed the dough too much because the biscuits turned out a little flat (they still tasted good).

Just a note before you get started: I almost NEVER have buttermilk or self rising flour on hand. This is what I do. For buttermilk, I actually make up 3/4 cups of powdered milk and add 2 TBSP of lemon juice. For self-rising flour, I add 1 tsp. salt and 1 TBSP baking powder to 2 cups flour. These substitutions work great.

LIGHTER-THAN-AIR BUTTERMILK BISCUITS

INGREDIENTS

• 1/3 c. butter or margarine, cut up
• 2 c. self-rising flour
• 3/4 c. butter milk
• butter or margarine, melted

DIRECTIONS

1. Cut butter or margarine into flour with a pastry blender until crumbly
2. Add buttermilk, stirring just until dry mixture is moistened.
3. Place dough onto a lightly floured surface; knead 3 or 4 times.
4. Pat or roll dough into 3/4 inch thickness; cut with a 2 1/2 inch round cutter.
5. Place on a lightly greased baking sheet.
6. Bake at 425* for 12-14 minutes.
   
7. Brush biscuits with melted butter. Yields 7 biscuits.
   

CHOCOLATE GRAVY

INGREDIENTS

• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 3/4 cup white sugar
• 2 cups milk

DIRECTIONS

1. Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook, stirring constantly, until thick.

ENJOY!

Dave's Famous Salsa

Dave and Shelley are on vacation so I'm doing this as a courtesy to Shelley. (Also, to get our recipes going) I just copied and pasted it here from her blog and made a few grammatical corrections. :)


We've discovered the secret is to roast the vegetables before blending them. You can stick them on the grill 'til they turn mushy and kind of blackened or if you don't happen to have the grill fired up you can put them in the oven under the broiler. Anyway, here are the ingredients:

2 medium tomatoes
half of a large Vidalia onion (very important that it is vidalia)
one fourth of a green/bell pepper
1 small to medium jalapeno pepper
1 tsp. salt
1/2 tsp. fresh lime juice
1/2 tsp. white vinegar
1 tsp. fresh black pepper
fresh cilantro to taste

Okay, so you roast the first four ingredients. You have to watch them closely and turn them over when they start to blacken a little bit. When the other side starts to blacken then they are done. Then throw the tomatoes in a blender with the salt, lime juice, vinegar, black pepper and jalapeno. Blend a little bit and then add the onion and bell pepper and set the blender to chop. Use your own discretion when blending. I like it nice and smooth but other people like it chunky; it's up to you. AFTER it cools, add some fresh cilantro leaves...again different people like different amounts so just play with it. If you don't wait 'til it cools then it will sort of cook the cilantro which is not a good idea. We usually double this recipe, at least. Especially since our kids practically drink it, too!

Yummy cake!

INGREDIENTS

	3 cups heavy cream
	3 Tablespoons sugar
	1 Tablespoon vanilla extract
	2 (9-ounce) packages chocolate wafer cookies
	Unsweetened cocoa powder

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

To serve, dust top lightly with cocoa powder.

Dave’s unnamed italian chicken recipe:

3-4 chicken breasts, cut into strips 1x2 inches, coat with mixture of flour, paprika, and garlic salt
Cook 1/3 lb bacon until crisp...set aside
in remaining fat, add 1-3 tlbs butter, cook coated chicken until slightly crisp on both sides (cooked all the way through)
remove from pan and add 6 tbls butter, 2 tbls flour and mix together thoroughly, scraping the bottom of the pan to loosen bacon and chicken bits
whisk in 1 1/4 cups heavy cream, then whisk in 3/4 cup white cooking wine and 1/4 cup fresh squeezed lemon juice (or you could use 1 cup white cooking wine that has lemon already in it), and add salt and pepper to taste
when thickened, add chicken, bacon, and any combination of the following ingredients: fresh or sundried tomatoes, mushrooms, artichoke hearts, capers, pine nuts
serve over bow-tie or angel hair pasta

(Steph here - I remind you that I just copy and pasted. I will leave it up to Shelley if she wants to change the format!)

60 Minute Rolls

4 1/2 - 5 1/2 cups of white flour ( You can also use whole wheat pastry flour, but you will still need a cup of white flour for the gluten.)
3 Tbsp sugar
1 1/2 tsp salt
2 tsp yeast or 2 envelops

1 cup water
1/2 cup milk
1/4 cup butter

Combine dry ingredients: 2 cups of flour, sugar, salt, yeast and set aside.

Combine wet ingredients in either a pan on the stove or microwave safe bowl (I use a measuring cup). Warm until temp gets to 125*. Then add wet ingredients to dry and mix. Then add flour until you have a good dough consistency. I do all of this in my kitchen aide, so I am not hand kneeding, but I have done it all by hand too. (You can do the dough in the bread machine too, just set it to dough.)

Let rise until double, about 15 - 20 minutes.

Punch down and make rolls. Make about 15 for me. Let rise while you preheat oven to 425* for about 15 - 20 minutes.

Bake at 425* for 12 - 15 minutes. I butter the top if I am serving them hot.

The Most Delicious Quiche I Think I've Ever Eaten!

Belle and Chron's Spinach and Mushroom Quiche

Submitted by: Justin Chron Rated: 4 out of 5 by 81 members

Prep Time: 15 Minutes Cook Time: 35 Minutes

Ready In: 50 Minutes Yields: 8 servings

"Swiss and Cheddar cheeses are baked into this veggie and bacon quiche that's certain to please."

INGREDIENTS:

6 slices bacon 4 eggs, beaten 1 1/2 cups light cream 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups chopped fresh spinach

2 cups chopped fresh mushrooms 1/2 cup chopped onions 1 cup shredded Swiss cheese 1 cup shredded Cheddar cheese 1 (9 inch) deep dish pie crust

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3.	In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.
4.	Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.

This was absolutely delicious!!! I made it last night. I have a huge bag of spinach and a whole ton of eggs and when I plugged those ingredients into the ingredient search at AllRecipes.com this was one of the recipes that come up. As substitutions I used turkey bacon, evaporated milk instead of the cream, canned mushrooms instead of fresh and provolone instead of swiss. I left out the onion because I didn't have any. I'm telling you two out my three kids that tried it loved it (and they claim they hate spinach). And Geoff couldn't get enough of it. I even sent some over to our cute little neighbors (both in their 80's) and they called me raving about it!! We served it with some Orange-Pineapple juice.

Texas BBQ Chicken

I made this recipe from AllRecipes about a month ago and served it on rice and I think everybody loved it. I take that back, chances are my kids didn't really like it (they don't like anything I make) but I try not to pay any attention to them!

INGREDIENTS

* 8 boneless, skinless chicken breast halves
* 3 tablespoons brown sugar
* 1 tablespoon ground paprika
* 1 teaspoon salt
* 1 teaspoon dry mustard
* 1/2 teaspoon chili powder
* 1/4 cup distilled white vinegar
* 1/8 teaspoon cayenne pepper
* 2 tablespoons Worcestershire sauce
* 1 1/2 cups tomato-vegetable juice cocktail
* 1/2 cup ketchup
* 1/4 cup water
* 2 cloves garlic, minced

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
3. Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.

Original recipe yield:
8 servings
PREP TIME 5 Min
COOK TIME 45 Min
READY IN 50 Min