Food Glorious Food

7 Layer Magic Cookie Bars

2011-08-11T01:44:00.005-06:00

Ingredients

1 1/2 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)

1 cup (6 oz.) milk chocolate chips

1 cup (6 oz.) semisweet chocolate chips

1/2 cup (3 oz.) white chocolate chips

1 cup flaked coconut

1 cup chopped walnuts

Directions

1. Preheat oven to 350°F (325°F if using a glass pan).

2. ln a small bowl, combine graham cracker crumbs and butter; mix well. Press the crumb mixture firmly onto the bottom of a 13-x-9-inch baking pan.

3. Pour condensed milk evenly over the crumb mixture.

4. Layer remaining ingredients evenly in the order listed. Press down firmly with a fork.

5. Bake for 25 minutes, or until lightly browned. Let cool. Chill if desired.

6. Cut into bars or diamonds. Store leftovers covered at room temperature.

Go-To Crock Pot Chicken

2011-06-25T21:01:00.003-06:00

Who doesn't need another go-to chicken recipe? Can't get enough of those! This one is quick-promise....and super yummy. Kids eat it-need I say more?

2-3 chicken breasts
2 cans cream of chicken soup
1 can chicken broth
1 packet onion soup mix

Cut chicken in bite size pieces (before you put in the cp, or after it has cooked for a bit) and place all ingredients in the crockpot. Let cook for about 3-5 hours (depending on high or low cook setting) and Serve over pasta or rice (whichever your kids will eat better).

Caramel Popcorn

2011-06-12T19:02:00.001-06:00

This recipe is probably familiar to a lot of you, but I think, from talking to others, that our version has a few small changes to the family one. We love it! We had a bowl of it and a bowl of buttered popcorn every Sunday night growing up and would watch of movie together.

I usually pop about two batches of popcorn per recipe of caramel because we like it sticky and gooey!

Boil for one minute:

1/2 C butter or margarine (I prefer butter….)

1/4 C Corn Syrup

1 C Brown Sugar

2 Tbs liquid (I usually us milk, but sometimes water or even evaporated milk. I’ve even tried sweetened condensed milk! Creamier = Yummier! The liquid also helps keep it a little softer.)

You can also add vanilla if you want.

I usually boil it just under a minute, again, to keep it a softer. I don’t really like hard caramel popcorn.

Just before pouring onto popcorn, add a pinch of baking soda and stir it in. This makes it foam up a little and easier to coat the popcorn.

We like to add marshmallows. You can add them before the caramel and they will melt and make it really gooey, but we usually add them after and just have marshmallows in it. You can also add nuts, chocolate chips, etc.

I always like to eat the caramel out of the bottom of the bowl after the popcorn is gone! Hope you like it!

Banana Cream Pie Trifle

2011-06-07T23:37:00.001-06:00

Banana Cream Pie Trifle

This was SO yummy! Pretty much consists of layers of crumbly pie crust, instant banana pudding, bananas, and cool whip. Easy! (Don't let the length of the recipe scare you, it really is easy!)

Crumble pie crust - 2 Crusts

(If you want you can just double either Crust 1 or Crust 2 if you don't want to do both types of crust.)

Crust 1:

1 cup all-purpose flour

1/4 cup packed brown sugar

1/2 cup firm butter or margarine

Heat oven to 400°F. In medium bowl, mix flour and brown sugar. Cut in butter, using pastry blender, until mixture is crumbly (or use hands to mix, I just used a gallon-sized baggie to protect my hands from getting messy). Press evenly on the bottom of half an ungreased 9x13 pan.

Crust 2:

1 box of vanilla wafers (crush to small to medium chunks and crumbs)

½ firm butter or margarine

In medium bowl, mix crushed vanilla wafers and butter. Press evenly on the bottom of the other half of the ungreased 9x13 pan. Bake about 15-20 minutes or until light brown. Stir to break up into chunks and crumbs. Mix both types of crumb crusts together. Cool completely, about 1 hour (or put in freezer to cool quickly).

2* boxes (4-serving size) banana instant pudding and pie filling mix

*(I had extra, so start with 1 box, it may be all you need)

2 cups cold milk (per box of instant pudding)

3-4 ripe medium bananas, sliced***

2** containers (8 oz) frozen whipped topping, thawed

**(I had extra, so you may only need 1)

In large bowl, make pudding mix as directed on box, using 2 cups milk. In Trifle dish (or 2-quart serving bowl), layer 1/3 of the crumb mixture, pudding, bananas and whipped topping; repeat layers. My top set of layers I only had the crumb mixture and bananas. Cover and refrigerate at least 4 hours. Top with peanuts if desired. Store in refrigerator.

You really can’t go wrong with this, just layer until your bowl is full!

***(After I sliced the bananas I dipped them in a bowl of watered down lemon juice to keep them from browning. 1-2 cups water 2-3 tsp lemon juice.)

Baked Creamy Chicken Taquitos

2011-05-20T21:33:00.002-06:00

Over the last couple of years several of my friends have sent me the link to this recipe. I've let one negative experience with corn tortillas turn me away for too long. I physicked myself up about making this recipe, dragged 4 kids with me to the store to grab a couple of ingredients, actually survived the trip to the store, came home and went to work on dinner! I am joining my friends in the opinion that this recipe needs to be shared. It's a keeper! Delicious and not hard to make. I doubled the recipe and took a pan to a friend as a thank you and she texted that they all loved them and agree that these should be on their menu weekly. And, for anyone counting those devil calories, good news-these are not too shabby!

http://ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/

Molten Lava Cake for 2

2011-05-18T00:34:00.000-06:00

This cake is still gooey in the center and is really yummy. It is a lighter dessert than you would think too. Next time I am using milk chocolate chips to make it a little sweeter.

Molten Lava Cake for 2

Ingredients

4 Tbsp. unsalted butter, plus a little more for the ramekins

1 Tbsp. flour, plus a little more for the ramekins

1/3 cup bittersweet chocolate chips*

1 Large egg plus

1 Large egg yolk

2 Tbsp. granulated sugar

Directions

1. Heat oven to 450F. Butter two 6-oz ramekins and dust the inside with flour.

2. Place the butter and chocolate in a glass bowl and microwave on high in 20-second intervals, stirring after each use, until melted and smooth.

3. Using an electric mixer, beat the egg, egg yolk and sugar in a medium bowl until thick and lighter in color, about 1 minute. Add the melted chocolate mixture and flour and beat until fully incorporated and smooth.

4. Divide the batter between the prepared ramekins. Bake until the edges are set and center still jiggles slightly, 8-10 minutes. Let stand for 15 seconds. Run a knife around the edge, and then invert each cake onto a plate. Dust with confectioner’s sugar and serve with fresh mint or berries, if desired. Serve immediately. (Or serve with chocolate syrup and ice cream)

Make-Ahead tip: Refrigerate the batter in the ramekins for up to 1 day. Before baking, bring to room temperature.

*Recipe calls for bittersweet chocolate chips, I used semisweet, and I plan on using milk chocolate chips next time.

Cream Puff Dessert

2011-05-18T00:31:00.000-06:00

Cream Puff Dessert

Crust:

1 cube margarine
1 c. water
1 c. flour
4 eggs

Bring margarine and water to a rolling boil, slowly add flour while stirring. Stir until dough cleans sides of pan. Add one egg at a time, beating with a fork. Spread onto a jellyroll pan and bake at 400 degrees for approximately 20 minutes. Push down the biggest bubbles while it's still hot.

Filling:

1 large pkg. instant vanilla pudding (or chocolate)
3 c. milk
1 (8 oz.) pkg. cream cheese; softened
1 tsp. almond flavoring (optional)

Mix together and spread on top of crust when cool.

Topping:

1 (8 oz.) container cool whip
chocolate syrup

Spread cool whip on top of pudding mixture, drizzle chocolate syrup on top.

Cream of Broccoli Soup

2011-05-18T00:27:00.001-06:00

Cream of Broccoli Soup

4 c. chicken or vegetable broth
1 can cream of chicken soup
2 c. fresh broccoli (or 1 bag of frozen broccoli)
1/2 cup butter or margarine
1 med onion; chopped
1/4 c. flour
2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. shredded cheddar cheese

Mix broth and soup in a large saucepan. Bring to a boil over medium high heat. Add broccoli and return to a boil. Reduce heat and simmer, covered, for 5 minutes or until broccoli is tender.

Meanwhile, heat butter in a large skillet over medium heat; add onion. Saute until tender. Add flour. Cook, stirring, 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened. Add salt and pepper; mix well.

Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 5 minutes. Ladle soup into a serving bowl. Top with cheddar cheese.

* To make a more hearty soup, first peel and dice 3-4 potatoes. Cook in a separate pan until soft while preparing the rest of the soup. Add when combining milk and broccoli mixtures.

** Can also add precooked and shredded chicken, or 1 can of precooked chicken.

$100 Cake

2011-05-17T23:20:00.000-06:00

We mixed up the cake and frosting and added gummy worms to make a "dirt pile" with worms in it for my son's birthday. Super yummy cake!

$100 Cake:

2 c. flour
1 c. sugar
2 tsp. baking soda
1/2 c. cocoa
1/4 tsp. salt
1 c. mayonnaise
1 c. cold water
1 tsp. vanilla

Combine ingredients in a medium bowl. Stir until well blended, but don't over stir. Pour in 9x13 pan and bake for 20 min at 350.

Chocolate Frosting:

1/3 c. butter
1 lb. powdered sugar
1 tsp. vanilla
3 heaping TBSP cocoa
1/4 c. milk (up to that amount)

Mix all together, but only use enough milk to make it a nice smooth consistency.

Beef & Rice Soup

2011-05-17T23:12:00.002-06:00

Beef & Rice Soup

Large pan of water

1 - 1 ½ lb beef stew meat

8 oz bag of snow peas

3-4 carrots (peeled and sliced)

1 medium white onion, diced

2 cloves garlic, minced

1 cup rice

1 tsp salt

½ tsp pepper

Bring water to boil, place all ingredients in pan. Simmer until meat is cooked through and carrots are tender.

Shredded Beef & Rootbeer Sandwiches

2011-05-17T23:11:00.002-06:00

Shredded Beef & Rootbeer Sandwiches

3-4 lb extra lean boneless beef roast

1 (12 oz.) can rootbeer (do not use diet)

1 ½ cup barbecue sauce

Hamburger buns or whole wheat rolls

Place roast in greased 3.5 to 5 quart slow cooker. Mix rootbeer and BBQ sauce together in a bowl. Pour over roast. Cover and cook on low heat 8-10 hours. Shred roast with 2 forks. Scoop onto toasted buns.

Poppy-Teriyaki Glazed Chicken

2011-05-17T23:10:00.001-06:00

Poppy-Teriyaki Glazed Chicken

· Vegetable oil for drizzling, plus 1 tablespoon

· 4 – 6 boneless skinless chicken breasts

· Salt and pepper

· 4 plums (optional)

· 1 2-inch piece of ginger root, peeled and chopped

· 2 cloves garlic, chopped

· About 1/2 cup teriyaki sauce

· 1 1/2 cups chicken stock

· 1 cup plum preserves

· 2 tablespoons poppy seeds

· 4 scallions, whites and greens, thinly sliced

Heat a drizzle of oil in a large skillet over high heat. Season the chicken well with salt and pepper and brown well. Remove and pour off the fat.

Halve and pit the plums and place them cut-side down in the skillet. Brown well, remove and reserve.

Add the remaining 1 tablespoon oil to the pan and sauté the ginger and garlic for a minute or two. Add the teriyaki sauce and stock and whisk in the plum preserves and poppy seeds. Simmer to thicken and combine. Once the sauce coats a spoon, add the chicken back and turn in the sauce to coat. Cover and simmer to cook through.

Serve the chicken with the plum halves and rice topped with lots of scallions alongside.

Orange Cookies

2011-05-17T23:09:00.003-06:00

Orange Cookies

Ingredients

1 cup sugar

1 cup packed brown sugar

1 cup butter-flavored shortening

2 eggs

2 Tablespoons orange juice

1 Tablespoon vanilla extract

1 teaspoon grated orange peel

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

2 cups quick-cooking oats

1 cup sweetened shredded coconut

FROSTING

2 Tablespoons butter, melted

3 to 4 Tablespoons orange juice

1 Tablespoon grated orange peel

2 cups powdered sugar

Directions

1. Heat oven to 350°F. Beat sugar, brown sugar and shortening in large bowl at medium speed 3 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 2 tablespoons water, 2 tablespoons orange juice, vanilla and 1 teaspoon orange peel until blended.

2. Whisk flour, baking soda, salt and baking powder in medium bowl. Beat into sugar mixture at low speed just until combined. Stir in oats and coconut.

3. Drop 1 tablespoon dough per cookie 3 inches apart onto parchment paper-lined baking sheets. Bake 10 minutes or until golden brown and set.

4. Meanwhile, combine butter, 3 tablespoons orange juice and 1 tablespoon orange peel in large bowl. Whisk in powdered sugar until of spreadable consistency, adding additional juice if needed. Spread each cookie with generous 1 teaspoon frosting. Cool completely on wire rack.

Oriental Green Beans

2011-05-17T23:09:00.000-06:00

Oriental Green Beans

Ingredients

1 1/2 pounds green beans, trimmed

3 Tbsp. low-sodium soy sauce

1 Tbsp. sesame oil

1 tsp. sugar

4-6 cloves garlic cloves, minced (medium)

1/2 cup slivered almonds (optional)

Directions

1. In large pot of rapid boiling water, cook green beans until just tender, 4-5 minutes.

2. While beans are cooking, in small bowl combine soy sauce, oil, and sugar; set aside

3. Drain beans; set aside

4. Spray wok or 10” skillet with nonstick cooking spray; place over medium heat. Add garlic; cook, stirring constantly, until softened, 20-30 seconds. Add green beans and almonds; cook, stirring and turning constantly, until well coated, about 2 minutes.

5. Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.

Blueberry Buttermilk Pancakes

2011-05-17T23:07:00.000-06:00

Blueberry Buttermilk Pancakes

Ingredients

2 cups all-purpose flour

1/4 cup sugar

21/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 cups buttermilk

1/4 cup melted unsalted butter, plus some for frying

1 cup blueberries, fresh or frozen

Directions

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook’s Note*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

*Cook’s Note: Over mixed batter will result in flat, heavy pancakes.

Berry-licious Pomegranate Smoothie

2011-05-17T23:06:00.000-06:00

Berry-licious Pomegranate Smoothie

Ingredients

1 1/2 cups 1OO% Pomegranate Juice, chilled

1 cup mandarin oranges in light syrup, chilled

1 cup frozen blueberries

8 ounces low-fat frozen vanilla yogurt

1 cup ice cubes*

Directions

1. For best results, place pomegranate juice and mandarin oranges in the freezer for about 30 minutes before starting the recipe.

2. Place pomegranate juice, mandarin oranges, blueberries, frozen yogurt and ice in a blender and mix until smooth. More or less ice can be used for desired consistency.

3. Pour into tall glasses and enjoy

Tip: Plain yogurt and Cranberry Juice can be substituted for the frozen yogurt and pomegranate juice, if desired.

*Instead of ice you can put the blended mixture in your ice cream maker.

Creamy Veggie Soup

2011-05-17T23:04:00.000-06:00

Creamy Veggie Soup

4 c. chicken or vegetable broth

1 can cream of chicken soup

1 cup water

1 – 1 ½ lbs. carrots (peeled and sliced into rounds)

1 – 8 oz. bag snow peas (chopped into thirds)

1 cup cooked shredded chicken

1 large white onion (diced)

2 cloves garlic (minced)

2 TBSP olive oil

¼ cup flour

2 cups milk

1 tsp. salt

½ tsp. pepper

Mix broth, soup, and water in a large saucepan. Bring to boil over medium high heat. Add carrots and return to a boil. Reduce heat and simmer, covered, until carrots are almost tender. Add snow peas and chicken just before carrots are tender.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and garlic. Sauté until tender, 5-10 min. Add flour. Cook, stirring, 1 min longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened. Add salt and pepper; mix well.

Stir milk mixture into carrot mixture. Simmer over low heat, stirring frequently, for about 5 minutes. Ladle soup into a serving bowl.

Chicken Salad

2011-05-17T23:01:00.000-06:00

Chicken Salad

Prepare all ingredients in a bowl:

4 c. cooked and diced chicken

1 c. grapes

1 c. celery

1 small can pineapple tidbits (drained)

1 c. sliced almonds

½ c. sliced water chestnuts

¼ c. green onion (chopped)

Mix together dressing:

1 ½ c. mayonnaise

1 TBSP soy sauce

1 TBSP lemon juice

Fold in dressing to above ingredients.

Chill for a few hours.

Serve on a lettuce leaf, a croissant bun, or stuff a pita.

Cowboy Caviar

2011-05-09T20:55:00.001-06:00

1 (15.5 oz) can black beans, drained
1 (15.5 oz) can black-eyed peas, drained
1 (14.5 oz) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
½ medium onion, chopped
¼ green pepper, finely chopped
½ cup chopped pickled jalapeno peppers
½ tsp garlic salt
1 cup Italian salad dressing
¾ cup cilantro, chopped

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve. Serve with chips.

Cowboy Cookies

2011-05-09T20:10:00.000-06:00

A western twist on chocolate chip cookies

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 ½ cups butter
1 ½ cups sugar
1 ½ cups brown sugar
1 Tablespoon vanilla
3 eggs
3 cups chocolate chips
3 cups oats
2 cups flaked coconut
2 cups chopped pecans (optional)

Directions

In a bowl, mix flour, baking soda, baking powder, cinnamon, and salt; set aside. In a large bowl, beat butter until smooth and creamy. Gradually beat in sugars and vanilla. Add eggs and beat well. Add flour mixture and stir just until combine. Add chocolate chips, oats, coconut, and pecans. Drop dough onto greased cookie sheet using a very large cookie scoop, place 2-3 inches apart. Bake at 350 degrees for 11-12 minutes. Makes about 4 dozen large cookies.

* I made smaller cookies and probably got a couple more dozen :)
* I didn't put the pecans in mine
* I added about 1/2 cup extra flour becuase my first batch came out a bit flat

These were yummy!

Munchie Mix

2011-04-27T17:37:00.000-06:00

I got this recipe from Aunt Kaye. It can be kind of pricey to put together so watch for the crackers to come on sale!

1 bag of Nacho Cheese Bugles or Ranch
1 bag of Plain Bugles
1 bag of Fish crackers
1 box of Cheese crackers
2 boxes Ritz bits with cheese
3 pounds of pretzels
Nuts-almonds, pecans, whatever you want!
Stir:

2 packages Ranch dressing mix
1 bottle popcorn oil, Orville Redenbacher’s
2 T dill weed

Pour over crackers until well coated.
(I had to make this in a few large bowls!)

Put on cookie sheet and bake at 250 for 45 minutes.

Stir every 15 minutes (I don't do this...)

This recipe will fill 4 cookie sheets!
Store in gallon size ziploc bags or tupperware.
It will last a while!

Chicken Fajitas

2011-04-27T17:22:00.001-06:00

1 onion
1 green bell pepper
1 tomato
1 lb chicken (2-3 chicken breasts)
1 pkg Fajita Seasoning Mix (Western Family)
Vegetable oil (canola)
Tortillas

Optional:
Salsa
Sour Cream
Guacamole

In large skillet, heat 1 T vegetable oil, sauté 1 chopped onion and 1 green bell pepper cut into thin strips, until tender. (Remove from skillet and set aside)

In another large skillet, heat 1 T vegetable (canola) oil and brown boneless, skinless chicken cut into strips.

Add Fajita Seasoning Mix and ¼ cup water to cooked chicken, blend well. Bring to a boil; reduce heat and simmer, uncovered, 3-5 minutes, stirring occasionally.

Add sautéed vegetables to chicken mixture, to heat. Add 1 tomato cut into thin wedges.

Serve on warm tortilla.

Optional: serve with salsa, sour cream and guacamole.

This recipe came from the Western Family Fajita Seasoning Mix

Luke's hamburger stroganoff

2011-04-13T15:41:00.001-06:00

I could not get a clear picture and got tired of trying, so this is what you get.
But trust me, even if the picture isn't appetizing, the food is!

1 pound hamburger, browned
2 cans of Cream of Mushroom soup
1 cup milk
2 cups corn (we all like the frozen white corn from Costco)

1 pound of pasta (penne, egg noodles, etc)

Simmer browned hamburger, cream of mushroom soup, milk and corn until warmed through.
Serve over pasta.

Toppings: Mrs. Dash (really yummy on this meal!), cheese, tomatoes

***Luke - please edit if I have anything wrong! :)

3 Ingredient Peanut Butter Cookies

2011-04-13T15:22:00.001-06:00

1 c Peanut Butter
1 c sugar
1 egg

Preheat oven to 350 degrees. Mix all ingredients together with an electric mixer. Form into 1" balls, set balls on cookie sheet, then press with a fork to get the traditional look of peanut butter cookies. Bake 8 minutes. Let the cookies cool for at least 3 minutes before removing to cooling racks. Makes 15-20 cookies.

Found recipe HERE

Three cheese chicken penne pasta bake

2011-04-10T17:18:00.001-06:00

This was delicious!!! I found it in one of my Kraft Food magazines. I did make some variations.

1 1/2 cups multigrain penne pasta, uncooked (I used more and I didn't have multigrain)
1 pkg (9oz.) fresh spinach leaves (I used 6 oz.)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves (I didn't have any)

1 jar (14 1/2 oz.) spaghetti sauce

1 can (14 1/2 oz.) diced tomatoes drained (I used 4 fresh tomatoes)

2 oz (1/4 of 8 oz. pkg) cream cheese

1 cup mozzarella cheese, divided

2 Tbsp Parmesan cheese

Heat oven to 375 F. Cook pasta, adding spinach to boiling water for last 1 min. Cook and stir chicken and basil in large nonstick skillet on medium-high heat for 3 minutes. Add sauce and tomatoes; bring to boil. Simmer 3 min or until chicken is done. Stir in cream cheese.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt baking dish. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 minutes.

Chewy Milk Chocolate Cookies

2011-03-08T22:54:00.000-07:00

Chewy Milk Chocolate Cookies

Ingredients

2/3 cup melted butter

2 cups lightly packed brown sugar

2 eggs

2 Tbsp. hot water

2 2/3 cups all-purpose flour*

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

Stir in 1 package Milk Chocolate chips

Directions

Beat the first 4 ingredients together, mixing well.

Combine the remaining ingredients in a separate bowl and add to the wet ingredients slowly, stirring well after each addition

Drop from small spoon onto ungreased cookie sheet. Bake at 375 degrees for 8 – 10 minutes.

Makes about 5 dozen cookies.

*I added about 1/2 cup extra flour because they seemed too thin, but they would probably be good either way.

Chocolate Banana Snack Cake

2011-03-03T20:54:00.002-07:00

Chocolate Banana Snack Cake

2 very ripe medium bananas
1¼ cup flour
¾ cup sugar
¼ cup cocoa
1/3 cup vegetable oil (I used canola)
1/3 cup water
1 t baking soda
1 t white vinegar
¼ t salt

1/3 cup semisweet chocolate chips

Preheat oven to 350. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.

Bake 35 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.

*It was different mixing the ingredients together right in the pan, but it worked and it saves cleaning another bowl. Although I’m sure you could mix it in a medium bowl first if you wanted.

Pretty much tastes like banana bread...it's tasty & really moist!

Jam-Easy Fruit Bars

2011-03-02T16:21:00.000-07:00

Jam-Easy Fruit Bars
Betty Crocker

3/4 cup butter or margarine, softened
2/3 cup sugar
2 t vanilla
1 egg
2 cups flour
½ t baking powder
½ cup favorite jam or preserves
Powdered sugar, if desired

Heat oven to 350. Grease bottom & sides of 9x13 pan with shortening. Mix butter, sugar, vanilla and egg in medium bowl with spoon. Stir in flour and baking powder until dough forms. Pat dough evenly in pan.

Beginning ¾ inch from short side of pan, press ½ inch wide and ¼ inch deep groove in dough, using end of wooden spoon. Make 8 more grooves, each 1½ inches apart. Fill each groove with slightly less than 1 T jam.

*or just do your best…I only had 6 grooves :) and I can’t say they were exactly ½ inch wide or ¼ inch deep. I would put more jam on next time…mine seems to have disappeared

Bake 20-25 minutes or until light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 8 rows by 4 rows.

Peanut Butter Fingers

2011-02-27T23:58:00.000-07:00

1/2 cup sugar
1 1/4 cups brown sugar
3/4 cup butter (softened)
2 eggs
3/4 cup peanut butter
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. vanilla
1 1/2 cups flour
2 cups oatmeal

extra 1/2 - 1 cup peanut butter

Mix everything together and spread it on an ungreased cookie sheet. Press it down with your hand or a rolling pin. Bake for 8-9 minutes at 350 degrees. Do not overbake! While still warm spread desired amount of peanut butter on top. Let cool. Frost with chocolate icing (recipe below).

Icing:
3/4 cup butter
1/4 cup cocoa
1 TBSP karo syrup
1 tsp. vanilla
1/8 cup milk
powdered sugar (about 1 lb)

Mix and add powdered sugar until a nice consistency (not too runny, not too thick).

Cheesecake

2011-02-03T16:46:00.001-07:00

Cheesecake

1 pkg cream cheese (8 oz)

1 can sweetened condensed milk

½ cup lemon juice

Put ingredients in blender; blend until smooth. Pour into cooled graham cracker pie crust. Chill to set. Top with favorite pie filling.

*This is a very soft cheesecake, not very cakey

Loaded Potato Soup

2011-01-26T23:06:00.001-07:00

Y.U.M.

If the first photo didn't convince you, maybe this one WILL! :)

Ingredients

4 (6-ounce) red potatoes

2 teaspoons olive oil

1/2 cup pre-chopped onion

1 1/4 cups fat-free, lower-sodium chicken broth

3 tablespoons all-purpose flour

2 cups 1% low-fat milk, divided

1/4 cup reduced-fat sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 bacon slices, halved

1/3 cup shredded cheddar cheese

4 teaspoons thinly sliced green onions

Directions

1.Peel and slice potatoes in large chunks. Boil them in water until tender, then drain. OR Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly, then discard skins.

2. While potatoes cook, heat oil in a separate saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan. Stir often. Slowly add 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon. (Or use precooked bacon and heat in microwave)

4. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon. (Or mix bacon into soup, like I did. :) )

The only problem with this is it is a smallish batch and our family ate it all in one meal, no leftovers. So I'll probably try doubling it next time. :)

Coconut Macaroons

2011-01-26T22:52:00.000-07:00

INGREDIENTS:

1 (14 ounce) can Sweetened Condensed Milk 1 egg white, whipped 2 teaspoons vanilla extract	1 1/2 teaspoons almond extract 1 (14 ounce) package flaked coconut (unsweetened) milk chocolate chips, melted (optional)

DIRECTIONS:

1.	Preheat oven 325 degrees F. Line baking sheets with parchment paper. Set aside.
2.	In large bowl, whip the egg white till it formed soft peaks. Add the almond extract to the condensed milk and mix it together, then add it to egg and whip it more. Add vanilla extract. Add coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3.	Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Zuppa Toscana (Olive Garden)

2011-01-25T22:43:00.001-07:00

This is what I always choose to eat when we go to Olive Garden, so I decided I should find the recipe and make it myself.
I really like how it turned out. The whole family loves it!

1 lb Jimmy Dean's Italian Sausage
2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 cup onions, diced
6 slices bacon
1 1/2 teaspoon minced garlic
2 cups kale leaves, cut in half, then sliced
2 tablespoons chicken base
1 quart water
1/3 cup heavy whipping cream

Brown sausage in nonstick skillet on stove-top.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.

Remove bacon and crumble.

Add garlic to the onions and cook an additional 1-minute.

Add chicken base, water, and potatoes, simmer 15 minutes.

Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.

Kneaders Chunky Cinnamon French Toast & Caramel Syrup

2011-01-25T22:35:00.000-07:00

Now THIS is good!

French Toast

1 loaf Kneaders Chunky Cinnamon Bread, cut in 8 slices (they will be thick)
8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter, cut into pieces

Preheat oven to 350 degrees. Butter 9x13 glass baking dish generously. Place bread flat in the baking dish (We could only actually fit 6, so we put the other 2 in an 8x8 dish). Mix all remaining ingredients, except for the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate overnight or at least 1 hour. Bake for 45-50 minutes.

Kneader's Caramel Syrup

1 cup brown sugar
1 cup heavy whipping cream or buttermilk
1 cup light Karo syrup

Blend together and heat on stove-top until sugar is smooth. Serve warm.

(This is to DIE for. I plan on making it anytime we have French toast, pancakes, or waffles. It is even great on ice cream!)

This shows the caramel sauce warmed up!

S'more Brownies

2011-01-25T22:20:00.000-07:00

Layer graham crackers along bottom of 9x13 pan.
Prepare box of brownies*, add 1 cup of chocolate chips to batter and pour on top of crackers.
Bake as instructed on box. 5 minutes before it is finished baking, sprinkle mini marshmallows and 1 cup of chocolate chips on top and then finish baking.

*Or use this brownie recipe:

Brownies

2/3 cup cocoa
2 cups sugar
1 1/2 sticks margarine, melted
2 tsp. vanilla
3 eggs
1/2 tsp. salt
1 tsp. baking powder
1 1/2 cups flour
1/4 cup milk

Melt margarine & add sugar & cocoa. Add eggs & vanilla. Add milk. Add dry ingredients.
Bake at 350 for 25-30 minutes.

Red Cream Sauce

2011-01-25T22:07:00.000-07:00

(I forgot to take a photo of the meal I made, so I borrowed the photo from THIS site.)

My garlic cloves were a little big, so I think I'll use a little less next time. Also, make sure you have enough salt so it isn't bland. :)

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2 Tablespoons Olive Oil
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 oz. each) Tomato Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1/2 C. Half and Half or Cream
1/2 C. Milk
Grated Parmesan Cheese, To Taste
1 tsp. dried basil
1-½ lb. Pasta

Saute onion and garlic in oil until onions are translucent. Add tomato sauce, salt, pepper, basil and sugar. Simmer on low heat for 25 minutes, stirring occasionally. Cook pasta according to package directions. Add half and half and milk to sauce, stirring to combine. Sprinkle in cheese then toss with cooked pasta. Serve with additional parmesan cheese if desired.

Broccoli Cheese and Potato Soup

2011-01-24T23:05:00.001-07:00

· 1 small onion, chopped

· 1 carrot, chopped

· 1 celery stalk, chopped

· 2 cloves garlic, minced

· 1 tbsp butter

· 2 tbsp flour

· 2 1/2 cups fat free chicken broth (or vegetable broth)

· 1 cup fat free milk

· 2 medium potatoes, peeled and diced small

· salt and fresh pepper

· 4 cups (about 2 heads) broccoli florets, chopped into small pieces

· 1-1/2 cups 2% shredded sharp cheddar

· 2 slices 2% American cheese

· 1 tbsp parmesan cheese

Chop onion, carrot, celery, garlic in a chopper or mini food processor.

In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.

Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
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Found this at http://www.skinnytaste.com/

Cucumber Soup

2011-01-17T15:39:00.000-07:00

Suprisingly to me, this was actually pretty tasty! My friends and family who tasted it also loved it!

This was my first time making a cold soup and would be great for summer!

Cucumber Soup

Ingredients:

3 medium cucumbers
3 cups chicken broth
3 cups sour cream
3 tablespoons cider vinegar
2 teaspoons salt
1 clove garlic, minced

Toppings:

2 medium tomatoes, chopped
3/4 cup sliced almonds, toasted
1/2 cup chopped green onions
1/2 cup minced fresh parsley

Directions:

Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.

http://allrecipes.com/Recipe/Cucumber-Soup/Detail.aspx

Stuffed French Toast

2011-01-17T14:55:00.001-07:00

Here is Aunt Jennie's Stuffed French Toast recipe! We had it at the Wilkey Women's Retreat last fall and it was delicious! Just to warn you, it's very sweet! Mmmm, but so good! And the buttermilk syrup is sooo good too! It's easy to make!!!

Stuffed French Toast

Butter a 9x13 pan thoroughly with softened butter.

Then make custard by whisking together in a bowl:

5 eggs
1-1/2 cups milk
3 Tbsp sugar
1 tsp vanilla
1 tsp cinnamon
Dash salt

Pour a small amount of custard on bottom of buttered pan. You will place your cream cheese "sandwiches" over this custard, and then pour the rest of the custard on top.

Plain Texas Toast bread (great deal at the Sara Lee bread outlet --$2) works best for the sandwiches, or thick slices (3/4") of French bread will also suffice.

Soften an 8-oz. package of cream cheese, and combine with 2 Tbsp. sugar and a little vanilla. Spread evenly on one slice of bread and top with another, then place in pan. Fit in as many sandwiches as you can, cutting some to fit if necessary. Pour remaining custard over the top, allowing it to soak right in. Sprinkle the top with more cinnamon if you like. Cover with foil and refrigerate overnight.

Bake at 350 degrees for 30 minutes with the foil on. Then remove foil and bake an additional 10 minutes or until top is firm.

Serve with buttermilk syrup, sliced strawberries, and whipped cream.

Buttermilk Syrup

Melt 1 stick (1/2 cup) butter in large saucepan.

Then add:

1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda

Bring to a boil, remove from heat, and add:

1 Tbsp vanilla

This can also be made ahead of time and then reheated before serving.

Banana Muffins

2010-12-29T23:17:00.001-07:00

My neighbor in Payson gave this to me and it is my go-to recipe for ripe bananas. I love a good banana bread - and these can even be made into mini-loaves - but I really like these muffins!

And, you can tell that my recipe is well-used.

So, enough with the grossness of my recipe card and on to the full recipe:

You can also get creative and add other things, such as chocolate chips, nuts, etc. My favorite is butterscotch chips. I love butterscotch chips though, and have even added them to apple pie! You can mix your add-ins with the whole batter or you can try a layering effect:

Yes, I know it’s blurry, but it doesn’t change the fact that it’s yummy!

Divinity (Paula Deen's)

2010-12-22T22:57:00.000-07:00

Yummy!

Ingredients

4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans (opt)

Directions

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

Fudge

2010-12-20T22:47:00.002-07:00

4 1/2 cups sugar
1 stick unsalted butter
1 can evaporated milk

Hard boil 4 min until soft ball stage. Then mix in:

2 small jars (7 oz) (or 1 large) of marshmallow creme*
1 bag of semisweet chocolate chips

Pour hot fudge onto cookie sheet (with tall sides, jelly roll pan) lined with wax paper. Let cool. Cut into squared before it cools completely.

* I used both marshmallow jars completely and it wasn't as chocoaltey as I was hoping for, so next time I'll probably use a bit less than the recipe calls for.

Muddy Buddies

2010-12-20T12:37:00.000-07:00

Ingredients:

9 cups Corn Chex cereal (or Rice Chex, Chocolate Chex, or a combination)
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 t vanilla
1 ½ cups powdered sugar

Directions:

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. (Or just leave it in the bowl, add powdered sugar & stir)

Spread on waxed paper to cool. Store in airtight container in refrigerator.

* I didn’t store mine in the fridge, and it was fine.
* This recipe is from the Chex cereal box

Peanut Brittle

2010-12-18T22:32:00.004-07:00

Really easy and really yummy!

Peanut Brittle

2 c. white sugar

1 c. white corn syrup

1/2 c. water

1/2 tsp. salt

1 lb raw peanuts

1 tsp. vanilla

1 tsp. baking soda

Cook sugar, syrup, water & salt at a hard boil for 3 min. Add raw peanuts and continue cooking until syrup turns a light amber (stir often). Take off heat and add vanilla & baking soda. Pour on a buttered cookie sheet. Pull out thin with forks. (Spread it between 2 cookie sheets.) Let cool then break into pieces.

Super Simple Peppermint Bark

2010-12-07T16:12:00.002-07:00

Ingredients:

12 oz bag of semi-sweet chocolate chips
12 oz bag of white chocolate chips
½ teaspoon peppermint extract
5 candy canes

Directions:

Preheat oven to 250 degrees and line cookie sheet with foil (sprayed) or parchment paper.

Pour a 12 oz bag of semi-sweet chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until chips are almost melted.

Remove from oven, smooth with spatula or knife into a 9x13 rectangle. Place in refrigerator until cold and firm, about 20 minutes.

Next melt a 12 oz bag of white chocolate chips in a double-boiler. (I melted mine in the microwave for just over 1 minute). Stir until completely melted, adding ½ teaspoon peppermint extract at the end. Let cool one minute. Pour this over chocolate layer.

Place 5 candy canes into a Ziploc bag and crush into small pieces (a great job for kids). Sprinkle candy cane pieces on top of the still warm white chocolate layer, press very lightly to make sure candy canes are stuck on.

Chill until both layers are firm then cut or break into 1-2 inch pieces.

YUM!

Quick tips: Don’t make the layers too thin and take the bottom layer out of the fridge a few minutes prior to spreading the top layer; if bottom is too cold, the top will set but may not bond completely with the bottom.

I am going to add 1 tsp of peppermint extract to make it a little stronger next time...but if you experiment with this soon, let me know!

Pumpkin Chocolate Chip Cookies

2010-11-25T23:58:00.000-07:00

If you cookies turn out FLAT, add flour.
Both these cookies came from the same batch of dough. But I added flour after I got these results.
I think I added over 1 cup EXTRA flour to get them to look like the first photo.
(And they taste SO good!)

1 cup (2 sticks) butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

**I also added 1/8 cup ground flax seed and I substituted 1 cup of flour with 1 cup of wheat flour.

Shortbread Cookies

2010-11-24T23:55:00.000-07:00

Ingredients

§ 2 sticks Plus 2 Tablespoons Salted Butter, Softened

§ 1 cup Sugar

§ 2 cups All-purpose Flour

§ 1 cup (scant) Corn Starch

Preparation Instructions

Preheat oven to 325 degrees.

Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter until the ingredients all come together. (If mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it.)

Form dough into a big ball, wrap in plastic wrap, and refrigerate 20 minutes.

Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge*.

Check your oven sooner if it runs hot.

*My cookies never got a golden tinge and I overcooked them, they were really hard. Don't over cook them. I am planning on eating them with the Sweet Cream sauce, so they should be ok still.

Senate Bean Soup

2010-11-23T22:31:00.002-07:00

I altered this recipe that I found to fit with the way that I cook. (I didn't want to use dry beans and ham with the bone in.) The recipe below is listed the way I made it and turned out really yummy!

Ingredients

4 small/medium russet potatoes, peeled and diced

1 tsp. kosher salt

2 cans great northern beans

1/2 pound ham (diced)

1/2 cup milk

2 tablespoons unsalted butter

1 large onion, diced

2 stalk celery, diced

2 cloves garlic, diced

1/4 cup chopped fresh parsley

Freshly ground pepper

Directions

Bring water (maybe 10 cups? I just guessed here) salt, and potatoes to a boil in a large pan over medium-high heat, then add beans, ham and milk and reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes.

Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.

Beef with Snow Peas

2010-11-22T22:25:00.000-07:00

Ingredients

§ 1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain

§ ½ cups Low Sodium Soy Sauce

§ 3 Tablespoons Water

§ 2 Tablespoons Brown Sugar

§ 2 Tablespoons Cornstarch

§ 1 Tablespoon Minced Fresh Ginger

§ 8 ounces, weight Fresh Snow Peas, Ends Trimmed

§ 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal

§ Salt As Needed (use Sparingly)

§ 3 Tablespoons Peanut Or Olive Oil

§ Crushed Red Pepper, For Sprinkling

§ Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, water, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl.

Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Yams & Apples

2010-11-19T12:59:00.000-07:00

Ingredients:

2-3 yams
5 apples
1 stick of butter/margarine
1 tsp cinnamon
Raisins (to sprinkle on top – whatever amount you desire)
Brown sugar (to sprinkle on top – whatever amount you desire)

Directions:

Peel and dice the yams and apples put in 9x13 pan
Melt the whole stick of butter
Mix 1 teaspoon of cinnamon with butter and pour evenly on top of yams & apples
Sprinkle raisins and brown sugar on top
Cover with aluminum foil & place in pre-heated oven

Bake at 450 degrees for 25 to 30 minutes (until yams are tender, should easily slide off of fork)

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Okay, so I have never cooked with yams before…I don’t particularly like them, but I made this for a Relief Society dinner.

I did try some and it wasn’t too bad, but if you like yams, then I am sure they are the most delicious yams ever!!!

I tried to send the yams through my awesome chopper, but it wasn’t so awesome…actually the yams were too hard. But I did send the apples through the chopper and that was fast! So, I diced the yams with a knife and it took a while (I made two 9x13 pans) and I found out later that I didn’t need to dice them that small :) So do bigger chunks!

Carmel Apple White Chocolate Cheesecake

2010-11-18T23:18:00.001-07:00

For those who have had the privilege of trying this, it was SO GOOD! I got this recipe from KSL’s Studio 5 here. You can go watch the video with instructions or just use the recipe here. It was super easy and Oh, So Good! But of course I really love cheesecake, and white chocolate, and caramel apples, so maybe that’s why I liked it so much. But I wasn’t the only one!

I didn’t think to get a picture until we had eaten more than half of it!

Ingredients:

For the crust:
1 1/4 cups crushed shortbread cookies or graham crackers
2 tbsp sugar
1/4 cup melted butter
For the filling:
1/4 cup whipping cream
3-4oz. good quality European white chocolate, chopped
3 8oz. packages cream cheese at room temperature
1/2 cup sugar
3 large eggs
1 tsp vanilla
For the topping:
1-2 small pink lady apples, or other apples of your choice, peeled and thinly sliced
1/4 cup sugar
1/2 tsp cinnamon
Caramel Sauce
½ cup Butter
1 cup Brown Sugar
1 cup Sour Cream

Method:

Melt butter over medium heat in a sauce pan. Add brown sugar and stir until sugar is light and bubbly. Remove from heat and whisk in Sour Cream until smooth.n 8 inch spring form pan with parchment paper, and set aside.
Heat oven to 350 degrees. Line an 8 inch spring form pan with parchment paper, and set aside.
In a small bowl, toss together cookie crumbs and sugar. Add melted butterand stir with a fork until well blended. Pour into prepared pan, and press crumbs onto the bottom of the pan.
Bake crust for 8-10 minutes. Set aside to cool.
While the crust is baking, heat cream in a small saucepan until almost a boil.
Add white chocolate. Remove from heat and let it rest for 2-3 minutes.
Stir until smooth. Cool to lukewarm.
In a large mixing bowl, beat cream cheese until light and fluffy.
Add sugar and beat well, scraping down the sides occasionally.
Add eggs one at a time, mixing well after each addition. Pour in the white chocolate mixture and vanilla. Beat until light and smooth.
Pour the filling into the cooled crust.
In a small bowl, stir together cinnamon and sugar. Arrange apples over the top of the filling in a circular pattern, sprinkle with cinnamon and sugar mixture. Bake for 55-60 minutes. Turn off the oven but leave the cake in with the door closed for 1 hour longer. Remove from oven and refrigerate for 3-4 hours or overnight.
Dust with confectioners sugar before serving if desired.
Makes one 8-inch cake; serves 10

Baked Lemon Pasta

2010-11-17T22:57:00.000-07:00

Ingredients

§ 1 pound Thin Spaghetti

§ 4 Tablespoons Salted Butter

§ 2 Tablespoons Olive Oil

§ 2 cloves Garlic, Minced

§ 1 whole Lemon, Juiced And Zested

§ 2 cups Sour Cream

§ ½ teaspoons Kosher Salt, Or More To Taste

§ Plenty Of Grated Parmesan Cheese

§ Flat-leaf Parsley, Chopped

§ Extra Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.

Simmered Black Beans over Rice

2010-11-17T16:15:00.000-07:00

Beans…rice…this recipe might not sound that good or even look that good (but that’s because my pic isn’t that pretty), but it is actually really tasty! I shared this recipe with my mom a few weeks ago and the whole fam really liked it!

1 Large Green Bell Pepper, diced
1 Onion, diced
5 Cloves Garlic, pressed (I get the garlic that is ready to go from the store)
2 T. Olive Oil
2 Cans Black Beans, drained
1 Can Petite Diced Tomatoes
1 Can Chicken Broth
3/4 tsp. Thyme
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Oregano
1 Bay Leaf
Cilantro to taste (I add about 2 T.)

Heat oil in a skillet and saute pepper, onion and garlic until onions are translucent. Add all other ingredients except cilantro and simmer for 30-45 minutes until it becomes like a thick soup. Discard bay leaf and add cilantro. Simmer for an additional 5 minutes and serve over hot, cooked rice. Garnish with additional cilantro if desired.

Recipe found on my friends food blog HERE

Sweet Cream

2010-11-16T22:04:00.002-07:00

(This is not my photo, but I loved it, so I am posting it.)

This is so good! It is well worth the effort! (Found the recipe HERE.)

***I just had my leftovers with a sliced banana and it was to die for!!! And I'll probably throw a few walnuts on next time. :) ***

___________________________________

§ 1 pint Heavy Whipping Cream

§ 1 cup Sugar, Divided

§ 10 whole Egg Yolks (save The Whites For Another Use)

§ 2 teaspoons Good Vanilla Extract (or Vanilla Beans)

§ Fresh Berries

Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don’t boil.

Whisk egg yolks in a bowl (I used my electric mixer w/ whisk attachment) with the other half of the sugar. Add vanilla extract. (If using vanilla bean instead, scrape caviar into cream/sugar mixture.)

After whisking on medium for a minute, begin slowly pouring in the hot cream; I use a metal measuring cup to scoop out small portions at a time.

After all cream is added, turn off mixer. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.

Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, strain it through a fine mesh strainer (to remove most of the foam), then immediately set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool.

Ideally, you’ll transfer the cream to a container and refrigerate it for several hours.

Spoon generously (!) over fresh berries. You’ll love it!

The instructions that I printed off did not mention straining the foam off, but when I checked back online it said to.
This photo shows the foam mixed in, and it tastes fine. It separates in the fridge, so I'll probably go strain it now. :)

Polvorones/Mexican Wedding Cookies

2010-11-14T22:22:00.001-07:00

These turned out really crumbly for me, but I think that is because I used finely ground almonds instead of actual almond flour. So if you don't have almond flour, just use another cup of all-purpose flour.

_______________________________________________

· 1 1/2 cups unsalted butter

· 1 cup superfine sugar

· 2 cups all-purpose flour

· 1 cup almond flour

· 1/2 teaspoon pure vanilla extract

· Sifted confectioner's sugar, for dusting

1. To clarify the butter, cut the butter into pieces and melt in a saucepan over low heat. Skim off any foam and discard. Turn off the heat and let sit for 5 minutes or so, until the remaining milk solids sink to the bottom. Gently strain the butter, making sure not to include the solids. Measure 1 cup.

2. Preheat the oven to 375 degrees F.

3. In a bowl, combine the warm butter with the sugar and refrigerate until it solidifies, about 30 minutes. Remove from the refrigerator and whip until thickened (it'll look a bit like whipped cream). Stir in the all-purpose flour gradually, using a spoon or spatula, then add the almond flour and vanilla and combine. Knead, still in the bowl, with the palm of your hand until it starts to come together.

4. Turn out onto a lightly floured surface and roll out to about 1 inch thick, making sure the crumbly dough stays together. With a cookie cutter or glass, cut out 2-inch circles. They might crumble when you cut them as they are very fragile, so be gentle and patient, pressing the dough together as needed. Place on a baking sheet lined with a non-stick mat or parchment paper and bake until the edges are just starting to turn color (the tops should still be pale), 10 to 12 minutes. Let cool on the baking sheet for a few minutes. Dust them with confectioner's sugar and carefully transfer them from the baking sheet with an offset spatula; avoid touching them at all unless you are going to eat them.

Note: ...if you don't want to use nuts, you can substitute 1 cup flour for the almond flour.

Ham and Broccoli Pinwheels

2010-11-11T21:02:00.000-07:00

These turned out really yummy and they look great! BUT they take a lot of time to make. (More time than cinnamon rolls, which take a lot of time in my opinion.) They had great flavor, but not something I would want to take the time to make every couple of weeks.

Found this recipe HERE.

1 roll recipe that makes 12-15 rolls. (Use Butter Roll recipe, below)
Fresh Broccoli
2 C. Diced Ham
5-6 Green Onions, sliced
2 Cloves Garlic, pressed
1 T. Olive Oil
Salt Pepper
Parmesan Cheese (about 4 oz.)
1 8oz. Pkg. Cream Cheese, at room temperature
1/4 C. Butter, at room temperature

Make your bread dough. Heat oven to 350 degrees. Roll it out on a lightly floured surface into a large rectangle like you would for cinnamon rolls. Using a hand mixer, whip together the cream cheese and butter. Spread evenly over top of dough. Chop broccoli pretty fine until you have about 2-2 1/2 cups. Heat oil in a large skillet and add garlic. Saute at medium heat 1-2 minutes then add broccoli, ham, green onions and salt/pepper. Saute about 3 minutes until broccoli begins to get a little soft. Spread evenly over the cream cheese. Sprinkle parmesan cheese over top and roll up. Cut into pinwheels using a sharp knife or dental floss like you would cut cinnamon rolls. Place on a large cookie sheet sprayed with non-stick cooking spray. Place these apart from each other so they aren't touching when they bake, kind of like when you make cookies. Sprinkle more parmesan cheese over top of each pinwheel. Bake for 15-20 minutes until edges are golden brown.

Butter Rolls

2 3/4 C. Flour

2 tsp. Active Dry Yeast

2 T. Sugar

1 tsp. Salt

1/4 C. Warm Water

1 Egg

7/8 C. Milk

1/4 C. Melted Butter or Margarine

In a large bowl, combine sugar and warm water. Sprinkle yeast over the top, allow to soften. Add salt and egg and then the flour stirring well with spoon until well mixed. (May need a little extra flour to make it workable and not too sticky.)

If you are baking as regular rolls:

In a large bowl, combine sugar and warm water. Sprinkle yeast over the top, allow to soften. Add salt and egg and then the flour stirring well with spoon until well mixed. Then turn it out onto a floured counter and shape however you want. Put the rolls onto a greased pan and Bake at 350 degrees for 15-18 minutes (until they are lightly browned on top). Take them out of the oven and brush tops with butter. Makes 12 rolls.

Oven Baked Chicken Parmesan

2010-11-11T16:39:00.000-07:00

4 boneless, skinless chicken breasts (or more)
1 egg, slightly beaten
¾ c Italian seasoned dry bread crumbs
1 jar (26-28 oz) Ragu Old World Style Pasta sauce
1 cup shredded mozzarella cheese

1. Preheat oven to 400 F. Dip chicken in egg, then bread crumbs, coating well.

2. In 9x13 pan arrange chicken. Bake uncovered 20 minutes.

3. Pour Ragu sauce over chicken, then top with cheese. Bake an additional 10 minutes, or until chicken is no longer pink.

Serve with hot pasta

* This was probably the most tender chicken I have ever made! Mike was like, WOW! He really liked it! I cooked 4 chicken breasts and only used half the jar of Ragu sauce. I used a Ragu chicken alfredo flavor (and it wasn't the Old World Style).
So easy and so yummy!

Creamy Baked Ziti

2010-11-10T22:15:00.001-07:00

We ate green salad with this dish and it was really good. I think next time I'll throw in some chicken chunks or browned hamburger.
__________________________

4 cups ziti pasta, uncooked (I used whole wheat Penne pasta instead)

1 jar (26 oz.) marinara sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, cubed

3/4 cup Sour Cream

1 pkg. (8 oz.) Shredded Mozzarella Cheese

1/3 cup Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13×9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

BAKE 20 min. or until heated through.

Make Ahead: The pasta dish may be covered and refrigerated up to 8 hours before baking. Increase baking time to 30 to 35 min. or until heated through.

Easy Chicken and Broccoli Pie

2010-11-09T22:02:00.000-07:00

1 bag Broccoli, frozen, thawed and drained (9 oz.)

(Or use 1 small head of fresh broccoli and steam it beforehand.)

1 1/2 cups Cheddar Cheese, shredded (6 oz.)

2 cans Chunk Chicken, drained (5 oz. each)

1/2 cup Bisquick

1 cup Milk

1/2 teaspoon Salt

1/4 teaspoon Pepper

2 eggs

Directions

Heat oven to 400-degrees. Spray a 9-inch glass pie plate (or 9 inch casserole dish) with cooking spray.

Mix together and then sprinkle the broccoli, the cheese and the chicken into the dish.

In a medium bowl, stir remaining ingredients with a wire whisk or fork until blended.

Pour into pie plate. Bake 35 to 45 minutes or until a knife inserted in the center comes out clean.

Chocolate Orange Loaf Cake

2010-11-09T21:57:00.000-07:00

1 1/4 sticks (10 Tbsp.) unsalted butter, softened

2 TBSP golden syrup (such as Lyle's) or dark corn syrup

1 cup dark brown sugar, packed

1 cup all-purpose flour

1/2 tsp. baking soda

3 TBSP unsweetened cocoa powder, sifted

2 eggs

Zest of 2 small oranges (1 TBSP) and juice of 1 small orange (3 TBSP)

Preheat oven to 325 degrees F. Line a 9×5×3-inch loaf pan with parchment paper. Grease sides of pan or line with a paper loaf-pan liner.

In large bowl, with electric mixer beat the butter, syrup (brush a little oil on your tablespoon measure before measuring the syrup to help remove it from spoon), and sugar until fairly smooth.

In a separate bowl combine; flour, baking soda, and cocoa powder. Beat 1 tablespoon of the dry ingredients into the syrup mixture, then beat in one egg. Add another couple of spoonfuls of dry ingredients before beating in the remaining egg.

Beat in remaining dry ingredients, and then add, while still beating, the orange zest. Gradually add the juice. The batter may look slightly curdled.

Pour batter into the prepared pan. Bake for 45 minutes (edges should look dry and center of cake may have dipped slightly). Cool in pan on wire rack. Carefully remove from pan and cool completely.

__________________________________________________________________________________

*****PLEASE READ***** (BEFORE you make this recipe)

My Chocolate Orange Loaf did not turn out as pictured above. Please bake this recipe at your own risk.

This is what mine looked like:

This is what I know happened:

As I was cooking the loaf it started rising above the edge of the pan. I wasn't too worried about it because I thought it would still bake ok. Next time I checked on it, it had overflowed the pan and large chunks were now baking on the bottom of my oven. I let it go a little longer until I realized the chunks on the bottom were really burning, and I wanted to avoid the whole smoke-coming-out-of-the-oven-because-the-food-is-on-fire scenario. SO I opened the oven, watched my loaf cake drastically deflate, and scooped out the burning piles on the bottom. After 45 minutes it was still extremely wet and undercooked, so I left it in for 10 more min. And you can see what I ended up with. I picked the burned parts off and as I tried to take it out of the pan it fell apart, hence the bowl. At least it still tasted good.

Now, on to the possibilities of what may have gone wrong:

I may have put the wrong amount of baking soda in?

I used light brown sugar rather than dark brown sugar?

I should not have (over) mixed it in the Bosch and just used a hand mixer as suggested?

I should not have let the entire prepared batter stand while I zested and juiced the orange?

I haven't the heck of an idea what really went wrong?

So, if you decided to make this (and please do, since I won't be trying again anytime soon, and I'd like to know how to make it correctly):

Try doing the opposite of the things that I listed as possible wrongness. And good luck! And comment with your results! (Thank you!)

Easy Chicken Salad Sandwich

2010-11-08T22:44:00.000-07:00

I am a big fan of Chicken Salad, but I do not always have the right ingredients on hand for it. So here is a simple variation to try. It is easy to make (as easy as using a can of tuna fish, but since I'm not a fan of tuna...)

Mix together:
1 can of cooked chicken, rinsed and drained (I've been using a 12.5 oz can)
between 1/4 to 1/2 cup miracle whip or mayo (until you get desired consistency)
1/2 tsp lemon juice
slivered almonds
sprinkle of salt

Spread mixture on a whole wheat bagel, whole wheat roll, bread, tortilla, croissant, or eat with chips.

It can be really simple, as shown in the photo, or you can mix in any of your favorites:

diced celery

sliced grapes
water chestnuts
pineapple
green onions

Enjoy!

Strawberries 'n' Cream Trifle

2010-11-07T22:18:00.000-07:00

Strawberries 'n' Cream Trifle

Ingredients

1/2 cup sweetened condensed milk
1 1/2 cups cold water
1 (1 ounce) package sugar-free instant vanilla pudding mix (I used cheesecake flavor, white chocolate also sounded good)
1 (8 ounce) container frozen (reduced-fat) frozen whipped topping, thawed
1 (9 inch) prepared angel food cake
4 cups sliced fresh strawberries (I didn't have quite that many...)
3 whole fresh strawberries

Directions

In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes.

Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.

No Bake Bars

2010-11-06T23:23:00.000-06:00

These are really good and super easy!

Boil together for 1 min:
2 cups sugar
1/2 cup milk
1/4 cup cocoa
1 cube butter or margarine

Remove from heat and add:
1 tsp vanilla
pinch of salt
1/2 cup peanut butter (optional)
3-4 cups oats

Mix well. Spread in 8x8 (ish) cake pan. Smooth the top down. While in the pan, cut into squares while it is still a little warm. Cool. Store in an airtight container.

Enjoy!

If you'd rather have 'cookies' instead of 'bars':
Once everything is mixed together, drop by the spoonful onto wax paper. Cool. Store in an airtight container. Tastes the same! :)

PW Brownies

2010-11-02T22:23:00.001-06:00

Found a recipe HERE that I decided to try. I loved the way the brownies turned out, but the frosting I did not really like... Maybe I made it wrong??? Anyway, I made half of them in little brownies bites as shown on the website, but I made the other half in a regular cake pan. Ok, not a totally regular cake pan, but had to try out one of THESE. Anyway, my 2 year old loved the little brownie bites in the mini muffin tins (I used mini paper cups in them), but they were tedious to make. So next time, it's all going in a regular cake pan. This was my first time using baking chocolate too.

To keep it simple, just make the brownie recipe part, (follow the first 5 instructions) bake it in a regular well-greased 9x13 pan for about 35-40 min (test with toothpick) and eat without frosting. Now that I have rambled on enough, here is the recipe:

Decorated Brownie Bites

Ingredients

BROWNIES

§ 4 whole 1-ounce Squares Unsweetened Chocolate, Melted And Cooled

§ 2 sticks Butter, Softened (but Not Room Temperature)

§ 2 cups Sugar

§ 4 whole Large Eggs

§ 3 teaspoons Vanilla Extract

§ 1-¼ cup All-purpose Flour

§ 1 cup Milk Chocolate Chips

§ 1 cup Semi-sweet Chocolate Chunks

ICING/GLAZE

§ 8 whole 1-ounce Squares Semi-sweet Chocolate, Chopped

§ 1 cup Cream, Heated

§ 2 Tablespoons Light Corn Syrup

§ 2 teaspoons Vanilla Extract

Preparation Instructions

Preheat oven to 325 degrees

For brownies, melt 4 ounces chocolate and set aside for 15 to 30 minutes, allowing to cool. Chocolate should not be warm!

Cream butter and sugar until fluffy. Beat in the eggs two at a time.

With mixer on low, drizzle in cooled chocolate. Mix until just combined. Add flour and mix until just combined. Scrape sides and bottom of bowl and mix for five more seconds.

Add chocolate chips and chocolate chunks and mix for just a few seconds on low, until they’re incorporated.

Generously grease and flour mini-muffin pan. Scoop generous teaspoons of batter into each tin. (We don’t want the brownies to have muffin tops; try to get them to stay under the top of the tin.)

Bake for 10 to 14 minutes, or until set. Remove pans and invert on a cooling rack. Allow brownie bites to cool completely.

To make the icing, mix cream with corn syrup and heat in a microwave safe container. Add chopped chocolate to a separate bowl. Add vanilla to warm cream mixture, then pour over chopped chocolate. Stir until chocolate totally melts and mixture is smooth.

Add brownie bites face down in the icing. Dunk to submerge, and spoon icing over the top to thoroughly coat. Remove with a fork, tapping the fork on the side of the bowl several times quickly in order to get the excess to drain between the tines. Carefully set on a baking mat or sheet of waxed paper.

Decorate as you wish! Chopped nuts, candies, sprinkles, sea salt…the world is your oyster!

Cornbread

2010-10-31T22:43:00.002-06:00

This is very easy and SO moist and yummy!

Mix together:
1 cup cornmeal
1 cup flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt

Add and mix:
1 cup milk
3 eggs
1/4 cup oil

Bake in 8x8 greased pan for 20-25 min at 400 degrees.

Double the recipe for a 9x13 pan. (I doubled the batch and baked mine for 20 min.)

French Bread

2010-10-26T20:30:00.005-06:00

This french bread is very, very easy to make and is 100 time better than store bought bread. I make mine into 3 loaves, but if you want extra big loaves, make 2. Enjoy!

French Bread

2 1/2 cups warm water
3-4 T sugar
2 T yeast
1 T salt
5 T oil
6 cups flour (I use 1/2 white/wheat)

In a large bowl, combine sugar and warm water. Sprinkle yeast over the top, allow to soften (about 8 minutes). Add salt and oil and three cups of flour stirring well with spoon. Add remaining flour stirring until well mixed. This is not as stiff as regular bread but not too thin either. Leave spoon in batter and allow to rest for 10-12 minutes (if house is warm 10, if cold 12). Stir dough down and repeat this process a total of 5 times (so 50 minutes total). If you are short on time 4 times is okay.

Turn onto floured board, knead two or three times and divide into two or three parts. Roll each part into a rectangle. Roll up, pinch edge of loaf to seal. Arrange seam side down on large baking sheet that has been sprayed with cooking oil. For more authentic bread, sprinkle pan with corn meal. I don't because it's messier.

With a sharp knife, cut three gashes at an angle on top (not through) of each loaf. Brush entire surface with slightly beaten egg white ( I don't do this very often, but the egg white makes it crustier). You can sprinkle with poppy seeds or sesame seeds if you like.

All to rise 30 minutes. Bake at 400 degrees for 25-30 minutes.

Texas Sheet Cake

2010-10-12T13:59:00.001-06:00

This is WELL worth your time. It is super moist and oh-so-yummy!

Texas Sheet Cake

- Mix in a large bowl
2 cups sugar
2 cups flour
1/2 tsp salt

- Bring to a boil in pan. Take from heat as soon as it boils and add dry mixture.
1 cup butter
1 cup water
4 TBSP cocoa powder

- Add sour cream, eggs, & soda - mixing well after each addition
1/2 cup sour cream
2 eggs
1 tsp baking soda

- Bake in a greased & floured jelly roll pan (cookie sheet with high sides), at 375 for 20-25 min.
- Frost as soon as removed from oven.

Frosting:
6 TBSP milk
1 cup butter

4 TBSP cocoa powder

1 cup chopped nuts

1 lb package of powdered sugar
1 tsp vanilla

-Heat milk, butter, cocoa powder in heavy pan till bubbly. Stir in nuts, sugar, & vanilla till smooth. Beat really well. Spread over hot cake.

Glazed Lemon Muffins

2010-10-02T22:44:00.001-06:00

1 1/2 C. Flour
1 C. Sugar
1/4 tsp. Baking Powder
1/4 tsp. Salt
2 Eggs
1/2 C. Plain Yogurt or Sour Cream
1/2 C. Butter, melted
Zest from 1 Lemon *Zest before beginning batter mixture, because it takes a little time.
Juice from 1 Lemon

Streusel:
3 T. Flour
3 T. Sugar
1 T. Cold Butter
Cut these ingredients in together with a pastry blender or 2 knives and set aside.
*Or just use your hands to mash the butter into the flour and sugar. It makes a crumbly consistency.
**I also suggest having this ready before mixing up your batter.

Glaze:
1/4 C. Powdered Sugar
1 T. Lemon Juice

Preheat oven to 350 degrees. Combine flour, sugar, baking powder and salt. Add wet ingredients and mix until just combined and moistened. Don't over mix or you won't get fluffy muffins. Let the batter rest for a few minutes while you grease your muffin tin (or use baking cups). Fill the muffin cups about 2/3 full. Sprinkle about 1 1/2 tsp. of streusel topping over each muffin before you put it in the oven. Then bake muffins for 25 minutes. Mix up glaze while the muffins are baking. When the muffins come out of the oven let them cool in the pan for 5 minutes then transfer them to a plate. Drizzle a small amount of glaze over top of each muffin. These are great warm or cold. Makes 12 muffins.

Found recipe HERE.

Chocolate Banana Bread

2010-09-23T23:06:00.001-06:00

Chocolate Banana Bread found HERE

1 C. Sugar

2 Eggs
1/3 C. Oil
3 Bananas, mashed
1 tsp. Vanilla
1 1/2 C. Flour
1/2 C. Cocoa
1 tsp. Baking Soda
1/2 tsp. Salt
1 C. Chocolate Chips

Preheat oven to 350 degrees. Grease and lightly flour 1 regular size bread pan. Mix together all ingredients except chocolate chips until well blended. Fold in chocolate chips and pour into prepared pan. Bake 60-70 minutes. Cool in pan 10 minutes before removing to cooling rack.

Fruit & Grain Bars

2010-09-22T17:00:00.002-06:00

3/4 C. Butter, softened
1 C. Packed Brown Sugar
1 1/2 C. Oats (Quick or Rolled)
1 1/2 C. Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 C. Raspberry Jam (Bottled jam not freezer jam)

Preheat oven to 400 degrees. Combine butter and sugar in a bowl and beat with an electric mixer for about 1 minute until mixture is light and fluffy. Add oats, flour, salt, and baking soda to bowl and mix with a spoon until crumbly. Press a little over half the mixture into the bottom of a greased 8x12 or 9x13 pan. Spread jam over oat mixture. Sprinkle the remaining oat mixture evenly over top of jam with your hands. Bake 20 minutes and cool completely before cutting and serving. Makes 20-24 bars.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This recipe came from my friend's food blog, it's really easy and really yummy!!! You can use any flavor of jam that you want too.

I asked her why freezer jam wouldn't work and she said: As for the jam recommendation, freezer jam has a runny texture when it comes to room temperature and especially when it is heated. I don't think it will set up well in this recipe. If you use bottled jam, which is thicker, it will set up and not make the bars soggy.

Crock Pot Stroganoff

2010-08-04T23:25:00.004-06:00

We love stronganoff-and, of course, I don't have a picture because I never think about it at the time, but this one is a keeper. Everyone in my family ate it without complaining-a rare thing. Try it, you'll like it :)

Google Tasty Kitchen Slow Cooker Chicken Stroganoff.

Yum, yum.

Chicken Alfredo

2010-07-31T23:41:00.001-06:00

Chicken Alfredo

1 lb pasta (Fettuccine or whatever. I've been using whole wheat Penne pasta.)

1/2 c. parmesan cheese

1/2 c. butter (or margarine)

1 c. milk (or cream)

1 tsp. salt

1/4 tsp. pepper

1/8 tsp. garlic powder

1/4 c. parsley (chopped)(fresh is best, but dry is ok)

2 cooked chicken breasts* (diced)

tomatoes, green onions (diced) (opt)

grated mozzarella cheese (opt)

salt & pepper

Cook & drain pasta.

In a small pan heat milk and butter on low heat. Do not boil. (While it is heating I put the parmesan cheese and spices together in a bowl so they are ready to throw in.)

Add spices & cheese. Heat through.

Add sauce to pasta and toss gently to coat. Mix in diced chicken.

Sprinkle diced tomatoes, onions, & chopped parsley on top. Can sprinkle with a little extra parmesan cheese & a little mozzarella. Salt & pepper to taste.

Serve immediately.

*I cooked my chicken in the crockpot for a few hours on high. Super easy! Then just chopped it up in bite size pieces and mixed it in. Or you can boil it in water on the stove, or grill it. I also like to sprinkle the chicken with a little garlic salt...

Four Cheese Pasta Florentine

2010-04-19T21:00:00.002-06:00

3 cups mostaccioli, uncooked
1 pkg (10 oz) frozen chopped spinach
4 oz Philadelphia Cream Cheese
1 cup cottage cheese
2 eggs
1 pkg (8 oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Heat oven to 375 degrees. Cook pasta as directed on package. Meanwhile cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended. Drain pasta and add to spinach mixture with mozzarella. Mix lightly. Spoon into 8 or 9 inch square baking dish. Top with parmesan. Bake for 25 minutes.

This was really good. I am going to add chicken next time to make it even better!

Frozen Strawberry Jam

2010-03-29T19:35:00.004-06:00

5 Cups of mashed strawberries

1/2 Cup of light corn syrup

2 Cups of granulated sugar

3-4 Tbsp Instant Clear Jel*

Mix dry ingredients well. Add corn syrup to strawberries then stir in dry ingredients. Continue stirring until sugar is dissolved. Put in freezer containers 1/2" head space. Freeze.

*I don't think this is available in most grocery stores. Liz gave some to me. I know you can get it off the web. It looks like Amazon is the best place to order it through.

I bought 5 containers of strawberries and was able to get seven pint jars of jam.

Granola

2010-03-06T15:34:00.003-07:00

Just thought I'd share with you my family's very favorite granola recipe (there are so many aren't there!).

As usual, it's just a link a way-

It is called Megan's Granola on www.allrecipes.com

I hardly ever add the nuts, and use wheat flour usually instead of the oat bran and wheat germ. I also use about half the amount of oil. I think the cinnamon and vanilla mix is what makes this my favorite breakfast and snack. Just thought I'd share-hope you enjoy!

Layered Mint Brownies

2010-03-06T15:27:00.002-07:00

Sorry about the bad picture-hope you get the idea-these are super tasty!

Start by baking your favorite brownie recipe or box mix. Be sure to bake them in a 9 x 13 pan. When they are cooled, spread the mint frosting on top of the brownies. Melt the choco chips & butter together, then evenly spread on top, covering the whole brownie pan. I let mine set in the fridge, but be sure to let it come back to room temperature before cutting.

Mint frosting:

1/2 c butter, softened

3 1/2 cups powdered sugar

1/2 tsp mint extract

2 drops green food coloring

milk-I used about 5 T.

Chocolate layer:

1 1/2 c semi-sweet choco chips

1/2 c butter

Wheat Bread (our favorite)

2010-03-05T19:44:00.005-07:00

I have a couple wheat bread recipes that I like. About a year ago, I did the math for a similar wheat bread recipe, and figured that it cost me less than 20 cents per loaf. Baking the bread is habit now, and isn't a burden for time because it is just routine. Stocking up in the freezer is always a good idea, too. My main reasons for baking all our bread: my house smells so good, saving money, better for you, and, butter on a thick, warm slice. Mmmmm.

So many of my favorite recipes come from www.allrecipes.com

Ingredients:

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1/3 cup honey

5 cups bread flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted

Directions:

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour.

Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour.

Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Sausage Tortellini Soup

2010-02-27T22:23:00.004-07:00

I don't have photos of this soup, but we loved it. I didn't have all the igredients when I made it, and managed to botch the right amounts on 2 of the ingredients. Thank goodness for forgiving recipes. If you're in the mood to try something new, I recommend this one.

Okay, I just tried copy/paste and it didn't work. It is the Italian Sausage Tortellini Soup from www.allrecipes.com. I hope you try this recipe while the weather still makes you want soup!

So Soft Sugar Cookies

2010-02-14T22:55:00.003-07:00

1 cup margarine
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup milk
6-7 cups flour
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt

- Cream butter, sugar, eggs, and vanilla.
- Add milk.
- Blend in flour, soda, baking powder, and salt.
- Roll out dough (1/3 at a time) on floured counter. (Not too thin, maybe 1/4"-3/8" thick)

- Cut out desired shape.
- Bake at 350 degrees until barely brown on bottom. (Took me about 8 min.)
- Frost when cool.

(Use a paper sack cut open to lay your cookies on to cool. The paper absorbs any extra oil.)

And if you want, this is great for making giant sugar cookies too. Fun for kids to decorate!