Monday, December 17, 2007

A Twist On A Cookie Favorite

I made my favorite chocolate chip cookies last night, but made a few changes. They were festive and yummy! Here's what I did:

Substituted 2 tsp. vanilla for 1 tsp. almond extract
Substitued chocolate chips for white chocolate chips
Added dried cranberries (a handful or so)

The fam dug it. I may be making these for the neighbors.....

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Friday, December 7, 2007

Gourmet Dinner Night "Red and Green" Theme

Last night I hosted Gourmet Dinner Night, so here are the recipes that I made. I had a "Red and Green Theme." I added a few notes that aren't on the printed recipes for those of you who were there...

Cranberry Orange Cream Spread

1 8-oz. cream cheese, softened
2 tbsp. frozen orange juice concentrate
1 tbsp. sugar
2 tsp. grated orange peel
1/8 tsp. cinnamon
¼ c. finely chopped craisins or dried cranberries
¼ c. finely chopped pecans (optional)

Soften cream cheese gently in the microwave. Mix in all other ingredients, whipping until fluffy. Chill at least 1 hour.

Serve with crackers, winter pears or my favorite, sliced apples.
*Tthis is a great holiday appetizer and a good alternative to the regular dips...
*To make the "gift" save the cream cheese box and line with plastic wrap. Refill box with the spread and stick it back in the refrigerator for a few hours. Make the bow out of green onions and place a craisin in the middle.

Cranberry and Green Christmas Salad

1 head red leaf lettuce. Wash, crisp and refrigerate all lettuce the day before serving
1 head green leaf lettuce
1 head iceberg lettuce
1 package bacon, fried, drained and crumbled
1 package dried cranberries or cherries
8 oz. finely-grated mozzarella cheese
8 oz. finely-grated parmesan cheese
1 cup sliced almonds, toasted
½ lb. fresh sliced mushrooms

Dressing:
Combine the following ingredients in a blender

½ c. chopped red Bermuda onion
1 c. sugar
2 tsp. dried mustard
½ tsp. salt
½ c. red wine vinegar
Add approximately 1 c. vegetable oil to mixture above.

Toss salad and serve just before eating

Serves 10-15

*This may have been the favorite menu item. Maybe not, but this salad is definitely yummy!


Teriyaki Shrimp

1 box Kirkland Panko-breaded Shrimp from Costco
Prepare according to directions on box

Teriyaki sauce:
1 cup sugar
1/2 cup Kikkoman soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic salt

Stir sauce ingredients in sauce pan over medium/high heat until it starts to boil and thicken.

Take off heat and drizzle it over shrimp.

Sprinkle sesame seeds over shrimp. (or finely chopped green onions if you want)
*This recipe is soooo easy, but soooo tasty. My kids and Steven and I all LOVE these! And I'm not a huge seafood fan.


Festive Ice Cubes

1 small envelope raspberry or strawberry Koolaid
1/2 cup sugar
4 cups pineapple juice
2 liters of 7-up

Mix top 3 ingredients and pour into ice cube trays
Add 7-up to ice cubes JUST before serving (they melt fast)

One recipe makes about 2 1/2 trays of ice cubes.

*These also take longer to freeze than regular ice cubes, so plan ahead.


Buttery Breadsticks

1 loaf honey wheat bread (Rhodes frozen bread)
1 stick butter
Dill weed (other topping options: garlic salt, poppy seeds, parmesan cheese)

Take out loaf of bread the night before you need it and put in refrigerator to start thawing. In the morning, take bread out of fridge and thaw several hours.

Cut the bread load roll in half.
Roll out bread to 9”x9”
Cut into 8 breadsticks
Repeat with other half so you have 16 breadsticks.
Put stick of butter in microwave to melt and pour into 9x13 baking pan.
Lay 16 breadsticks in butter and sprinkle with garlic salt, dill, or poppy seed (choose your topping)
Bake at 350 degrees for 20 minutes (or a little more)
Breadsticks are done when all the butter is gone.

If you use parmesan cheese, sprinkle it on the last few minutes of baking so it will not burn.
*These taste best right out of the oven, when they're still hot and crispy on the bottom.


Grandma Stobbe’s Creamed Carrots

1 ½ large carrots/person, peeled and cut into coins. (Avoid using baby carrots. They don’t have the flavor that the big carrots have.)

Butter
Brown sugar to taste
Whipping cream
Salt and pepper

Cook carrots until tender. Drain. Mash with a potato masher. Add butter, sugar, cream, salt and pepper to taste. Serve warm.


Stuffed Zucchini

6 large zucchini
1 c. Italian seasoned bread crumbs
1/2 c. chopped onions
1 medium-large tomato, chopped
½ tsp. salt
¼ c. milk
¼ tsp. pepper
½ tsp. Worcestershire sauce
2 tbsp. butter, melted
2 cloves garlic
1/2 lb. cheese
Bacon

Trim ends of zucchini. Cook covered in boiling water for 5 minutes. Cut in half lengthwise. Scoop out center of each. Chop center. Combine zucchini cubes, onions, tomato, seasonings and butter. Toss slightly. Fill each shell. Place in shallow baking dish. Generously sprinkle with bread crumbs and top with bacon and cheese. Cook at 350 degrees for 25-30 minutes.
*I thought the zucchini I bought was a little bitter. Sorry about that, usually they don't taste that bitter. Maybe I just had the dud zuc...

Raspberry-Glazed Pork Tenderloins

2 pork tenderloins, about 12 oz. each
1 Tbsp. olive oil
Salt and Pepper
12 oz. raspberry jam
¼ c. Dijon mustard

Move rack 4 inches from heat and turn on the broiler. Line baking sheet with foil. Trim off excess fat from tenderloins. Rub pork with olive oil and season with salt and pepper. Broil 10 minutes.

While pork is broiling, whisk together jam and mustard in a small saucepan. Cook over medium heat until jam melts. Remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.

Remove pork from broiler and brush with reserved sauce. Continue to broil until pork is blackened in spots and registers 150-160 degrees on a meat thermometer. (approximately 10 minutes). If it starts to blacken too much, cover with foil for the remainder of cooking.

Cover pork loosely with foil; let rest 5 minutes before slicing. Drizzle remaining sauce over pork and serve.
*this recipe is also really good with apricot jam!



Cranberry Tart

½ c. coarsely chopped pecans
¾ c. butter, melted
¾ c. sugar
2 eggs, beaten
1 tsp vanilla
1 c. flour
2 c. cranberries
Brown sugar
Whipped cream or vanilla ice cream

In a large bowl, whisk melted butter, sugar, eggs, vanilla, and flour. (batter will be thick) Stir in cranberries. Pour batter into greased 9x9 inch pan and sprinkle with pecans and lots of brown sugar. Bake at 350 degrees until golden and slightly crusty on top (about 35-40 minutes).

*If you really like nuts you can add another ½ cup of pecans to the batter and stir in with the cranberries before cooking.
*And adding a little brown sugar, vanilla or almond flavoring to the whipping cream is a yummy addition too!

*And make sure you wash and pick out any bad cranberries before mixing into batter.

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Wednesday, December 5, 2007

Peppermint Brownies

Brownies
· Pre-heat oven to 350°
· Butter 9 x 13 pan
· Melt 4 squares unsweetened chocolate with 2 cubes butter
· Cool for 5 minutes
· Beat in
o 2 C. sugar
o 4 eggs
o 1 C. flour
o Pinch of salt
o ½ tsp. peppermint extract
o 1 C. chopped pecans (optional)
· Bake for 20-25 minutes or until they pass the toothpick test
· Let cool completely before frosting

Frosting
· Mix together
o 2 C. powdered sugar
o ½ stick butter softened
o 2 T. evaporated milk or heavy cream
o 1 tsp. peppermint extract
o Red food coloring
· Should be fairly thick
· Frost brownies and then sprinkle with crushed candy canes/peppermint sticks

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Peanut Butter Cups

If you like reeses peanut butter cups you will love these.

Peanut Butter Cups

2 cubes butter
1 cup peanut butter
Melt together then add
2 cups powdered sugar
1 ¾ cup gram cracker crushed ( can buy crushed at Target)
Mix all together and put in a 9x13 pan
Melt 1 bag milk chocolate chips and pour over peanut butter mixture.
Put in freezer for 30 min to set. Take out and let them get back to room temp. Enjoy

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Cucumber Dill Toasties.

These are so yummy. I couldn't stop eating them on ThanksgivingIt is a great appetizer for a party.
1 8oz package cream cheese, softened1 .7 oz pkg good season Italian dressing mix1/2 c. mayonnaise1 French baguette, cut into 1/2 inch thick slices1 cucumber sliced (English)2 tsp dried dill weedToast bread slices under the broiler. Set aside to cool. In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on each slice of toasted bread, and then top with a slice of cucumber. Sprinkle with dill. You can make this ahead and keep it in the fridge, chilled.

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Saturday, December 1, 2007

Candy Cane Twists


I got this recipe from Parents.com & tried them today. Yum yum!! Time for holiday cooking....can't wait to see what everyone's making :)


Makes: 32 cookies
Prep: 20 minutes.
Chill: 2 hours.
Bake: at 350 F for 8 to 10 minutes.

Ingredients
2 cups plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup sugar
1 large egg
1 egg white
1 teaspoon peppermint extract
4 drops red liquid food coloring
3 tablespoons unsweetened cocoa powder
1 egg white, lightly beaten

Directions
1. In small bowl, whisk 2 cups of the flour, the baking powder and salt. In large bowl, beat butter and sugar until smooth, 1 minute. Beat in egg, egg white and peppermint. On low, beat in flour mixture. Remove half of dough to bowl; stir in remaining 1 tablespoon flour and tint dough pink with red food coloring. Knead cocoa into second half of dough. Flatten each piece into 8-inch disk; wrap each in plastic. Refrigerate 2 hours.

2. Heat oven to 350 F. On floured surface, roll out chocolate dough to a 10 x 8-inch rectangle. Cut lengthwise into sixteen 1/2-inch-wide strips. Cut each strip in half crosswise; you will have 32 strips, each 5 x 1/2 inch. Roll under hands to make 6-inch ropes. Repeat with pink dough.

3. Twist together one chocolate rope and one pink rope. Curl a "hook" in one end of each twist, to form a candy-cane shape. Transfer to an ungreased baking sheet. Brush with beaten egg white.

4. Bake cookies at 350 F for 8 to 10 minutes, until firm and golden around edges. Remove promptly from baking sheet; transfer carefully to cooling racks with large spatula. Cool completely.

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Friday, November 16, 2007

Gourmet Night

Gourmet night was at my place this month. Super fun, as usual! Good food, good friends, good times. Here are the recipes from our English Holiday Dinner {some of you left without your recipes last night}.
btw- my kids were up at 5:30 this morning. Never fails! Hope you got to sleep longer than I did :)

Pot Roast
Serves 8

½ tsp. dried thyme
¼ tsp. ground cloves
¼ tsp. ground allspice
1 tsp. ground black pepper
1 tsp. kosher salt
1 pot roast, about 3 pounds
2 TB. Olive oil
1 med. Onion, peeled and diced
1 carrot, diced
1 ¼ cup beef broth
1 bay leaf
2 tsp. cornstarch mixed with 1 TB. Water

1. Heat oven to 200 degrees. Mix together the first 5 ingredients and rub over meat.
2. Add olive oil to heavy pot or Dutch oven (one that can go in the oven) and brown roast on all sides over medium-high heat. Remove meat to a platter and add onion and carrot and sauté for 10 minutes.
3. Add the broth and bay leaf and scrape bottom of pot with a wooden spoon. Boil rapidly for 3 minutes, stirring constantly. Add pot roast, along with juices that may have accumulated on platter, and cook over medium heat until the liquid starts to simmer. Ladle liquid over roast and cover top of roast loosely with foil. Cover top of pot tightly with foil and then cover with lid. Immediately place in 200 degree oven.
4. Cook until interior temp. reaches 145-150 degrees, about 3-4 hours. Remove meat from pot and cover with foil. Remove bay leaf and pour braising liquid into the bowl of a food processor. Process for 7 seconds. Return puree to the pot, place over medium heat, and bring to a simmer. Add cornstarch and whisk until thickened. Serve with sliced pot roast.

Yorkshire Pudding
2 eggs
1 Cup milk
1 Cup flour
½ tsp. salt
fat drippings from roast, or oil (any would do)

1. Preheat oven to 450 degrees. Beat eggs, add milk. Stir in flour and salt. Do not over beat.
2. Put about 1 tsp. of fat from roast (or oil) in 12 muffin cups. Fill with pudding mixture (about ¾ full).
3. Bake at 450 for 10 minutes, then lower temp. to 350 and continue baking (about 10 minutes more) until they are puffed and brown. Serve immediately with gravy.

*you can use oil instead of fat drippings, but they won’t have the same yummy flavor.


Roast Potatoes and Parsnips
Serves 8

3 TB. Oil
3 pounds floury potatoes, such as King Edwards, peeled and cut into quarters
16 oz. parsnips, peeled and cubed
Salt
Pepper
Dried parsley

Place potatoes in a pan of cold water, bring to a boil and simmer 10 minutes. Put oil in a roasting tray and heat in oven until sizzling. Drain the potatoes, return to the pan, season and heat for 1-2 minutes until dry.
Carefully add potatoes and parsnips to hot oil and turn to coat. Add additional seasoning as desired. Roast in oven for 45-60 minutes.

*when making these with a roast, I put them in the oven (at whatever temp. the roast is at) about an hour before the roast is done. Once you take the roast out, increase the temp. to 450 degrees and roast the potatoes about 10-15 minutes longer, or until they get crispy on the outside.


Celery and Stilton Soup
Serves 6

40 g. (1.4 oz.) butter
1 large onion, peeled and finely chopped
300 g. (10 oz). celery, thinly chopped
250 g. (9 oz.) potatoes, peeled and chopped
450 ml (16 oz.) water
1 bay leaf
250 ml. (8 oz.) milk
75 ml. (3 oz.) cream or half & half
3-5 oz. Blue Stilton Cheese, depending on taste
salt
pepper
*I did my best to convert the measurements, but I always use my food scale so it’s more accurate. The Pyrex measuring cup has ml. on the side as well, so I measure with that.

1. Gently melt the butter in a large heavy-based pan. Add onion and cook gently until soft and translucent (about 10 minutes)
2. Add celery, potatoes, water, bay leaf and a good shake of freshly ground pepper.
Cover, bring to a boil, and simmer for 30 minutes.
3. Remove from heat, remove bay leaf, and add the milk.
4. Liquidize the soup in food processor until very smooth; add back to the pan.
5. Put the cream in the processor and crumble in the Stilton.
6. Add a cup or so of the warm soup and liquidize until smooth.
7. Stir into the rest of the soup, heat through without boiling, and season to taste. Do not boil the soup after adding cream and Stilton.

Garden Peas with Onions and Butter

4 TB. Butter
1 small onion, finely chopped
10 oz. fresh or frozen peas

Heat butter over medium heat, add onion and sauté until soft (a few minutes)
Stir in peas and cook 3-4 minutes. Season as desired with salt and pepper.


Christmas Cinnamon Pudding {or cake to us Americans}

For the cake:
2 C. Flour
1 C. Sugar
2 tsp. baking powder
2 tsp. cinnamon
½ tsp. salt
1 cup milk
2 TB. Butter, melted
1 tsp. vanilla
1 cup chopped pecans

For the sauce:
2 C. Brown Sugar
1 ½ C. Water
2 TB. Butter, melted
Dash of salt
1 tsp. vanilla

1. Combine first five cake ingredients and mix well. Add milk, butter and vanilla and mix.
2. Place pecans on the bottom of a greased 9X13 pan, pour cake mixture over and spread evenly to cover pan.
3. Combine sauce ingredients in sauce pan and boil over medium heat for 5 minutes. Pour sauce over cake mixture- DO NOT BE ALARMED!
4. Bake 40-45 minutes at 350 degrees. Serve with fresh whipped cream.


Advent Walk Hot Apple Cider
Serves: 12

2 tsp. Whole cloves
2 tsp. Whole allspice
6 Cinnamon sticks
1 gallon Apple cider
1 cup Brown sugar
½ tsp. Salt
¼ tsp. Ground nutmeg
2 Oranges, sliced thin

1. Tie cloves, allspice, and cinnamon in cheesecloth. Pour the cider into a large pan. Add brown sugar, salt, nutmeg, and spice bag.
2. Stir to combine and heat to rolling boil.
3. Immediately reduce heat and simmer 30 minutes.4. Remove spice bag and add orange slices before serving.

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Tuesday, November 6, 2007

Sweet Potatoes

This is the dreamiest sweet potato recipe. My family has it every Thanksgiving. I also make it throughout the year as a side dish with various dinners, but it's especially fall-ish. If the butter and sugar content freaks you out, you can reduce to 1/3 c. each (in the sweet potato part, not topping) and it's still good. I usually do the full amount, though. Oh and if some people don't like nuts, just put the pecans on half.

3 cups mashed sweet potatoes (peel, boil or bake, mix with beaters or Kitchenaid)
½ cup sugar
2 beaten eggs
½ cup butter
1 tsp. vanilla
Beat and whip, put in casserole dish
Topping:
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup butter
mix and sprinkle over potato mixture
Bake at 325 degrees for 30 minutes.

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Saturday, November 3, 2007

Spooky Cake!


This is a Halloween tradition in our house. It is not Halloween without it and it is super easy to make.


1 white cake mix - make according to package directions

any type of white frosting


1 egg - save the shell

2 sugar cubes

1/2 tsp lemon extract


Shape the cake into a ghost, either by cutting the cake or using frosting. Use the 2 egg shells as eyes for the ghost. Place one sugar cube into each egg shell and 1/4 tsp of lemon extract over each sugar cube. Then turn out the lights and light the sugar cubes. We sing our favorite Halloween songs while the eyes glow! It is really fun!

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Wednesday, October 31, 2007

Maple Pecan Popcorn


A fun variation on caramel popcorn. Warning: watch the syrup & butter closely so it doesn't burn!! I had to throw out my first attempt {I think I had the heat up too high the first time, too}.

1 cup pecans (3 1/2 oz), toasted and coarsely chopped
About 8 cups plain popcorn
3/4 stick (6 tablespoons) unsalted butter
1 1/2 cups pure maple syrup
1/2 teaspoon salt
a candy thermometer


1. Toss together pecans and popcorn in a large bowl.

2. Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.

3. Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300°F on thermometer, 15 to 20 minutes.

4. Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. Cool completely, then break into bite-size pieces.

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Sunday, October 28, 2007

Buttermilk Syrup

Here is the syrup for the wafffles. It is to die for. Very fattening. Enjoy.

Buttermilk Syrup

1/2 cup butter
1 cup sugar
1/2 cup buttermilk

melt butter, add sugar, buttermilk. Bring to a boil. As soon as it starts boiling put in 1/2 tsp baking soda. Stir one or two times. Boil 1 min. Watch it. Take off heat. Add 1 tsp vanilla. Serve hot. Store in refrigerater.

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Overnight Yeast Waffles

I had someone bring me these waffles when I had Payton. They are hands down the best waffles you will ever taste. We love to eat them on Sunday mornings when it is General Conference.

Overnight Yeast Waffles

1 (1/4 oz) pkg active dry yeast
1/2 C warm water (110-115 degrees)
1 tsp sugar
2 C warm milk (110-115 degrees)
1/2 C butter, melted
2 eggs, slightly beaten
2 C all-purpose flour
1 tsp salt

In a LARGE mixing bowl, dissolve yeast in warm water and sugar; let stand for 5 min. Add the milk, butter, and eggs; mix well. Combine flour and salt; stir into milk mixture. Cool and refrigerate overnight.
Stir batter. For each waffle, pour by 1/4 cupfuls into heated waffle iron; bake according to manufacturer's directions until golden brown. Yield: 10 servings

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Monday, October 22, 2007

Freezer Meals

I just did a freezer meal exchange with some of my ward friends. We each made 3 meals & ended up with 15 meals. It was fun! I thought I'd post a few of the recipes I made & received. You can freeze almost anything, I've learned. I also learned a few tricks....1. you can freeze almost any dish in gallon Ziploc bags- lay them flat to freeze & they take up much less space {although they don't look too appetizing!}. 2. to get all the air out of the bags before freezing, close all but one end of the bag & use a straw to suck out the air, then seal quickly {this is a bit tricky with soups, but you can make it work}! Anyone have a good freezer meal they want to share???

Marvelous Minestrone Soup
Serves 10

*1 lb ground sausage
1 quart water
2 garlic cloves, minced
2 large onions, chopped
2 to 3 carrots, cut up
2 stalks celery, cut up
2 (15 oz) cans diced tomatoes
2 (8 oz) cans tomato sauce
2 (10 oz) cans beef bouillon broth
½ tsp dried basil
1 tsp dried oregano
1 TB dried parsley flakes
¼ tsp sugar
Salt and pepper to taste
1 (15 oz) can cut green beans
1 (15 oz) can garbanzo beans, drained (I always leave this out)
1 handful dry macaroni (uncooked)
Grated Parmesan cheese for topping

•Bring water to a boil in large kettle
•Add sausage by breaking it up and dropping it
into boiling water
•Stir and mash sausage as it cooks, boiling
until it loses its pink color
•Add remaining ingredients, except the canned beans
and macaroni
•Simmer slowly 3–6 hours
•At least 20 minutes before serving, add cans
of beans and macaroni.
•Stir occasionally so macaroni doesn’t stick
•Top with Parmesan cheese when serving
This soup is excellent, even after being reheated.

*I’ve used drained hamburger or no meat at all, and the soup is
still delicious. The hamburger or vegetarian method is much
easier than using the sausage—but I must admit, the sausage
adds a more complex, richer taste.


Meat Loaf Muffins with Barbecue Sauce
Serves 6

Vegetable oil, for pan
1 pound ground beef
1 small yellow onion, cut into quarters
1 small green pepper
A Splash of Milk
1 large egg, beaten
1 cup plain bread crumbs
2 TB. Grill seasoning (Montreal Steak Seasoning)
1 Cup smoky barbecue sauce
½ cup salsa
1 TB. Worcestershire sauce

Preheat oven to 450 degrees. Brush a 6-muffing tin with oil.

Put ground beef into a big bowl. Put onions into food processor. Cut the bell pepper in half, remove seeds, cut into pieces and add to the processor. Pulse to finely chop onion and pepper. Add to the meat bowl. Whisk the milk into the beaten egg and add to meat. Add bread crumbs and grill seasoning.

In a small bowl, mix together barbecue sauce, salsa, and Worcestershire sauce. Pour half of mixture into the bowl with the meat. Mix the meat loaf together with your hands.

Use a large ice cream scoop to put the meat into muffin tin. Top each muffing with a spoonful of reserved sauce. Bake about 15 min (it always takes mine longer to cook). Test with thermometer for doneness. Serve with extra sauce.


Spanikopita

30oz frozen chopped spinach
1 onion, minced

1 tsp dill weed
¼ c. fresh parsley or 1 heaping Tbl of dried parsley
1 tsp salt
½ lb feta cheese, crumbled

½ lb cottage cheese
4 eggs, slightly beaten
3 Tbl Olive oil
phyllo dough
butter for layering

First, sauté onions in Olive Oil. Cook until soft, then add dill and parsley. While onions are cooking thaw spinach and squeeze out all excess moisture.

When the spinach is thawed, add the butter, onions, and herbs with the spinach. Then add feta and cottage cheese. Mix well. Then add eggs and additional olive oil if desired; stir well.

Melt butter. Butter a 9x13 pan. Place six layers of phyllo in the bottom of pan, making sure to butter between each layer. Then pour the spinach mixture on top of the phyllo layers. Add six more layers of phyllo on top of the spinach mixture. Again, make sure you butter each layer. At this point you can score the top into smaller serving sizes to it is easier to cut when serving.
Bake in the oven at 375 until top layer of phyllo is golden brown.


Wild Rice Chicken

1 6 1/4-oz. package quick-cooking long grain and wild rice
1 cup cooked, chopped chicken
1 8-oz. can sliced water chestnuts, drained
1 cup finely chopped celery
1 1/4 cups finely chopped onion
1 cup light mayonnaise
1 can cream of mushroom soup

Cook rice according to package directions. Combine rice with chopped chicken, water chestnuts, celery, and onion; put mixture in a 1-gallon freezer bag.

To prepare for serving, thaw rice and chicken mixture, remove from bag, and place in a baking dish that has been sprayed with nonstick spray. Preheat oven to 325. Stir mayonnaise and cream of mushroom soup together, and spread over top of chicken. Cover and bake for 1 hour. Makes 6 servings.

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Friday, October 19, 2007

Gourmet Night

So, I see (from Darla's and Jill's blogs) you had another Gourmet Night last night. Does the chef want to post recipes (who hosted?)? Love to see what yummy things you guys had.
By the way, I wanted to mention that the Pumpkin Bars with Cream Cheese frosting in the Favorites cookbook are really good. I made them last week. I love pumpkin stuff. I'd post the recipe, but most of you have that cookbook anyway, right?

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Friday, October 12, 2007

Favorite Soups!

I just got back from the store where I stocked up on all of the ingredients to make all of your yummy soups! Looks like the perfect forecast for a soup week! I made Jaime's Califlower Soup today and it's great. Looking forward to the others...

So here are my two favorite soup recipes.

Potato Pepper Jack Soup (all time favorite!)
4 Cups diced potato
3 Cups shredded chicken breast
4 strips thick bacon chopped
1 or 2 large jalapenos diced (I just use 1 and it still had kick)
1 med. Red bell pepper diced
1 carrot peeled and diced
1 yellow onion diced
2 cloves garlic minced
1 tsp. white pepper
1 tsp. salt
1 tsp. thyme
1 lb. shredded pepperjack cheese
3 Cups Chicken broth
1 Qt. heavy cream
1/2 Cup flour
1/2 Cup butter

Cook bacon in the bottom of pot thoroughly. Add to the bacon: peppers, onion, garlic, and carrot. Saute on medium heat until vegetables are soft. Add chicken broth and let simmer. In separate pan boil potatoes in water until tender (about 15 minutes). Drain and add to soup. Add cream, cheese, salt, pepper, and thyme. Bring to a boil. Prepare roux by melting butter and stirring in flour to make a paste. Cook over medium heat for about 5 minutes. Add roux to soup mixture, stirring to desired thickness.


Vegetable Cheese Chowder

4 cups potatoes
2 cups diced carrots (I like to grate mine)
½ cup minced onions
2 tsp. salt
4 cups water
1 10 oz. package frozen broccoli
3 T chicken base or 1 bouillon cube
3 ½ cup milk
½ cup margarine
½ cup flour
1 T dry mustard
1 pound cheese (I don’t use this much, just add to taste)
Optional-2 cups chopped celery

Prepare potatoes, carrots, and onions. Place in large pot and add salt and water. Cook till vegetables are tender, about 20 minutes. Add broccoli, chicken base, and milk. Simmer for 5 more minutes. In separate pan, melt margarine and add flour and dry mustard; stir to make roux mixture. Add to soup and stir till thickened. Add cheese to soup. Stir till cheese is melted. Keep hot, but do not boil, until ready to serve. Makes 8-10 servings.

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Monday, October 8, 2007

Butternut Squash Soup

I love this soup and have to make it every fall.

3 leeks (white portion only), sliced
4 medium carrots, chopped
5 tablespoons butter
3 pounds butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced (I sometimes do less)
2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 cup half-and-half cream
1/2 cup milk
Grated parmesan cheese and chives, optional

In a Dutch oven (large pot) over medium heat, sauté the leeks and carrots in butter for 5 minutes, stirring occasionally. Add squash, broth zucchini, salt, thyme and pepper; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Cool until lukewarm. In a food processor, puree soup in small amounts until smooth and return to Dutch oven. Add cream and milk and mix well. Heat through but do not boil. Garnish with parmesan and chives if desired.

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New Fall Recipes

I loved this soup with the bacon in it. It is very good and less fatty than most creamy soups.


Potato, Cheese & Bacon Chowder

Half of a small onion chopped
2 T. butter or margarine
1 T. flour
3 cups fat-free milk
1 can (10 ¾ oz.) condensed cream of potato soup
16 oz. frozen Southern-style hash browns
Dash of garlic
Salt and pepper to taste (use white pepper to not get the black flecks)

Garnish with:
1 cup cheddar cheese grated
2-3 slices crispy bacon, crumbled
¼ cup thinly sliced green onions (optional)

Melt butter in large sauce pan on medium heat. Sauté onion in butter till transparent. Add flour and mix together, cooking mixture for a couple minutes. Add milk and can of soup to onion mixture. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium low; simmer 10 minutes, stirring frequently. Add dash of garlic and salt and pepper to taste. If soup is too thick, thin with more milk.

Serves: 6 (one cup each)



This recipe was out of the Deseret News and I tried it for our General Conference family dinner. It was a hit!

Cranberry Goat Cheese Spread

4 oz. chevre (soft goat cheese, usually sold as a log)
¼ cup lightly tasted pine nuts
¼ cup dried cranberries
3 T. balsamic vinaigrette salad dressing, or less to taste
Salt and freshly ground black pepper, to taste

In a food processor, combine all ingredients. Process until mostly smooth. You may need to stop and scrape down the sides of the processor bowl several times during processing. Serve immediately or refrigerate. Spread will thicken when refrigerated. Serve with Wheat Thins or cracker of your choice.

Makes about 1 ¼ cups



This recipe my sister passed on to me from a cousin on her husband's side of the family. I have had it for over a year and finally just tried it. It is a keeper! Super simple.

Black Bean Soup

1 cup jarred fresh tomato salsa (can use regular jarred salsa)
2 (15 oz.) can black beans, drained and rinsed
2 cups chicken broth
1 lime
sour cream-optional

Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 min. Sir in the beans and broth. Heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Cool slightly. Spoon half of the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through. Add a squeeze of lime into each serving. Garnish with sour cream, additional salsa and tortilla chips.

Serves: 2 or 3

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Sunday, October 7, 2007

While the cat's away....the mice make chili!

Matt's out of town for a few weeks, so I took the opportunity to make one of my favorite chili recipes. He doesn't like it much because there is no meat in it {which is why I like it so much!}. It's delish & makes a lot....I'll be eating it all week, which is fine by me!

Half-Hour Vegetarian Chili
from the Recipe Rescue Cookbook

1 TB. Vegetable oil
3 Onions, chopped
1 Carrot, chopped
1 TB. Minced jalapeno pepper (can leave out)
2 cloves Garlic, minced
3-4 tsp. Chili powder
1 tsp. Cumin
1 can Chopped tomatoes (28 oz.)
1 can Chopped tomatoes (14 oz.)
1 tsp. Brown sugar
2 cans Kidney beans, rinsed and drained
1/3 cup bulgur

1. Heat oil over medium heat; add onions, carrots, jalapenos, garlic, chili powder and cumin.
2. Saute 5-7 minutes. Add tomatoes and sugar; cook for 5 minutes over high heat.
3. Stir in beans and bulgur and reduce to low heat.
4. Simmer, uncovered, 15 minutes.
5. Garnish with plain yogurt, scallions, and cilantro if desired.

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Wednesday, October 3, 2007

Cauliflower Soup

Hello girls! I have a wonderful Cauliflower Soup recipe you just have to try during this cold weather that we will be having this weekend. Everyone just loves it, including my children. We included this for our Christmas Eve dinner last year. It is super easy! Enjoy!!!

Cauliflower Soup

1 head Cauliflower (cut into small florets)
3 – 4 celery stalks (chopped)
4 cups water or chicken broth
4 chicken bouillon cubes
1 15 ounce can evaporated milk
5 T butter
5 T flour
salt and pepper to taste

Dissolve bouillon cubes in water in a large pot. Chop cauliflower and celery into small pieces. Add veggies to water/broth and cook until tender. This usually takes at least 20 minutes or more. In a separate bowl, melt butter and mix with flour. Once veggies are tender, add evaporated milk and whisk in butter and flour mixture. Cook an additional 10 to 15 minutes. Add salt and pepper to taste. This soup in not too thick.

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Wednesday, September 26, 2007

Sour Cream Twists

I posted this on our family blog not too long ago, so since Darla's begging, here you go! This is one of our favorite treats and they never last long. If you're a fan of Cinnabun, you'll like these. Here's a visual (without the frosting) so you can picture what you're making!Sour Cream Twists

1 C sour cream
3 Tbsp. Crisco
1 tsp. salt
4 tsp. sugar
¼ tsp. soda1 egg
1 ½ small envelope of yeast or (3 3/8 tsp if using yeast from jar)
½ c. warm water
3 c. flour

filling:
¼ c. soft butter
½ c. brown sugar
1 tsp. cinnamon

frosting:
2 c. powdered sugar
2 Tbsp. Milk
2 Tbsp. soft butter
1 tsp. vanilla

-In saucepan- combine sour cream and Crisco. Let it come to a boil and remove from heat.
LET COOL
-Mix yeast, water and sugar. When dissolved add dry ingredients. Mix well and add egg. Mix and add sour cream mixture.
-Work dough until soft and smooth (by either kneading or using a mixer)Let raise for 20 minutes.
-Roll dough into rectangle on a cookie sheet. (you may need to flour the cookie sheet if it isn't non-stick.) Spread cinnamon filling over half of the rectangle. Fold dough over, cut (with a pizza cutter) into small strips and twist.
-Bake at 375* for 12 minutes

When cool drizzle frosting over twists. It's fun to choose a different color each time we make them.
You can keep them as long twists for dessert, or breakfast (not too healthy :)), or cut them into bite size pieces for an appetizer. We like them any time of day!

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Thursday, September 20, 2007

Oh where, oh where have my blogging friends gone?

I'm dying for some good recipes! Please post, I beg.

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Thursday, September 13, 2007

Mitford Delights

If you read my blog then you already know about my love of the Mitford Series books by Jan Karon. She describes many mouth-watering dishes throughout her books, and has actually published a cookbook with all the recipes! I love this cookbook, probably because I've tasted most of the recipes in my mind as I've read her books! Anyway, I thought I'd share a few of my favorites-

Esther's Orange Marmalade Cake
for the cake
1 cup unsalted butter, softened, more for greasing pans
3 1/4 cups cake flour, more for dusting pans
1 TB. baking powder
1 tsp. salt
2 2/3 cups granulated sugar
5 large eggs, at room temperature
4 large egg yolks, at room temperature
2/3 cup vegetable oil
1 TB. grated orange zest
2 tsp. vanilla extract
1 cup buttermilk, at room temperature
for the orange syrup
1 cup freshly squeezed orange juice
1/4 cup granulated sugar
for the filling
1 (12 oz.) jar orange marmalade
for the frosting
1 cup heavy cream, chilled
4 TB. granulated sugar
1 cup sour cream, chilled

1. Preheat oven to 350 degrees. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out any excess.

2. Sift flour, baking powder, and salt into large bowl. Sift a second time into another bowl. In mixer, beat butter until light in color, about 4 min. Add the 2 2/3 cup sugar with mixer running. Beat until light and fluffy. Add the eggs and yolks, one at a time. After all eggs have been added, continue to beat for 2 min. With mixer on low speed, add oil and beat for 1 min. In a small bowl combine orange zest, vanilla, and buttermilk. Using a spatula, fold in half of the dry mixture to the egg mixture. Scrape down sides and add half of the buttermilk mixture. Fold in remaining dry ingredients, then add remaining buttermilk.

3. Pour batter among the pans, smooth the surface, rap pan on the counter top to expel air pockets, then place in oven. Bake for 30-35 min. or until toothpick comes out clean. Let the cakes cool in pans on racks for 20 min.

4. In a small bowl stir together orange juice and 1/4 cup sugar until sugar is dissolved. While the cakes are still in the pans, use a toothpick to poke holes at 1/2 inch intervals in the cake layers. Spoon syrup over each layer, allowing syrup to be completely absorbed before adding more. Let layers cool completely in the pans.

5. Heat the marmalade in a small saucepan over medium heat until just melted. Cool 5 min.

6. In a chilled mixing bowl using the wire whisk attachment, whip the heavy cream with the 4 TB. sugar until stiff peaks form. Add sour cream, a little at a time, and whisk until mixture is a spreadable consistency.

7. Invert one of the cake layers on a cake plate and peel off parchment. Spread one-third of the marmalade over the top. Invert second layer on top, peel off parchment, and spoon another 1/3 of the marmalade on top. Place the third layer on top, remove parchment, and spoon remaining marmalade on top, leaving a 1/4 inch border around the edges. Frost the sides and top border with the frosting, leaving marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top. Chill for at least 2 hrs. before serving.

*I LOVE this cake. I don't make it too often because Matt hates orange marmalade {and you have to like orange marmalade to like this cake}, but when I do I am in heaven! It will stay good in the fridge for about a week, which is a plus.

Banana and Peanut Butter Sandwiches

  • 1 large banana
  • 1/4 tsp. fresh lemon juice
  • 4 TB. peanut butter
  • 6 slices sandwich bread
  • miniature chocolate chips, optional
  • miniature marshmallows, optional

  • In a small bowl mash the banana with the lemon juice. Add peanut butter and mix until smooth. Divide mixture between 3 sandwiches, adding mini chocolate chips or marshmallows if desired. Cut each sandwich in half or into 4 triangles.

*The kids love this one!

Father Tim's Christmas Breakfast Casserole

  • 1 LB. ground pork sausage
  • 1/4 cup chopped shallots or green onions
  • 10 pieces white bread, torn into small pieces
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 8 eggs
  • 2 1/2 cups milk
  • 1 tsp. salt
  • 1 1/4 tsp. dry mustard
  • 1/4 tsp. Worcestershire sauce

  • Coat 9x13 dish with cooking spray and set aside. Brown sausage over medium heat until it crumbles. Add shallots a few minutes before sausage is done. Drain sausage onto a paper towel-lined plate.
  • Place bread pieces in baking dish and sprinkle cheeses evenly over bread. Add sausage over the cheese.
  • Whisk eggs, milk, salt, mustard, and Worcestershire sauce together. Pour evenly over sausage and bread mixture.
  • Cover and chill 4-8 hours.
  • Before baking, allow dish to come to room temp. for at least 30 minutes. Bake at 350 degrees for 45 minutes.

*this one's great on Christmas morning, of course, or any other special occasion morning where you don't want to be stuck in the kitchen missing all the fun!




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Wednesday, September 5, 2007

Farewell to Summer BBQ

Hello Girls! I just wanted to remind everyone about our Gourmet Dinner Group tomorrow night at 7:30. I thought I would also post the menu and the recipes. Hopefully everyone will still want to come after viewing what will be served. Those of you who can't make it, can share in the recipes early. I can't wait to see everyone!


MENU

Bacon & Cream Cheese Stuffed Mushrooms
Spinach Dip with Vegetables

Garlic & Ginger Marinated Tri Tip
Toasted Corn & Potato Salad
Grilled Summer Vegetables
Greek Salad with Poppy Seed Dressing
Raspberry & Pretzel Salad

Fresh Peach Pie with Whipped Cream


Recipes:

Bacon & Cream Cheese Stuffed Mushrooms

¾ lb bacon, cooked and crumbled
1 (8 oz pkg) cream cheese, softened
1 bunch green onions, minced
2 T bread crumbs
½ tsp garlic powder
½ tsp seasoned salt
¼ tsp pepper
30 mushrooms
3 T butter
Parmesan cheese
Olive oil

Preheat oven to 400 degrees. In a bowl, mix bacon, cream cheese, bread crumbs, garlic powder, salt, and pepper. Clean mushrooms and remove stems. Chop stems and sauté with onions over medium heat until soft. Add to cream cheese mixture. Lightly coat mushroom caps in olive oil and cook, cap side down in oven for 10-12 minutes. Remove mushrooms from oven and fill with cream cheese mixture. Top each mushroom with parmesan cheese. Finish cooking mushrooms under the broiler until lightly brown.

Succulent Spinach Dip

1 cup mayo
1 cup sour cream
1 pkg spinach (10 oz frozen pkg, thawed, drained, chopped)
1 pkg Knorr vegetable soup
1 small can water chestnuts, chopped
3 green onions, chopped

Mix ingredients together. Refrigerate for several hours or overnight. Serve with vegetables, crackers, or sour dough bread.


Garlic & Ginger Marinated Tri Tip

1 cup lemon juice
1 cup oil
½ cup sugar
½ cup soy sauce
½ cup black pepper
½ cup garlic salt
½ cup chopped garlic
¼ cup chopped ginger
½ cup chopped dried onion
2 (4 pound) tri tip steaks, trimmed

Mix all marinade ingredients in large plastic container. Then pour over meat. Let stand in refrigerator for at least 6 hours. Heat grill to medium heat. Place tri tips on the grill at 45 degree angle to establish grill marks and cook to desired doneness. Let meat rest for a few minutes before slicing. Always slice against the grain. Serve warm.


Toasted Corn and Potato Salad

1 ½ cups corn (about three ears)
12 small red potatoes
½ cup mayo
¼ cup buttermilk
2 T fresh dill, chopped
I bunch green onions, chopped
½ cup bacon, cooked and crumbled
1 T white wine vinegar
salt and pepper to taste
olive oil

Sauté corn in olive oil over medium heat until lightly toasted. Set aside. Cut potatoes into wedges, cook in salted water until soft but not mushy. Add all ingredients to taste. You may need more or less buttermilk depending on the consistency you like your salad. Serve chilled or at room temperature.


Raspberry Pretzel Jell-O Salad

2 cups crushed pretzels
¾ cup melted butter
4 T sugar

2 cups boiling water
2 (6 oz) pkgs. Raspberry Jell-O
2 (10 oz) pkgs. Frozen raspberries

8 oz cream cheese, softened
1 cup sugar
1 small container Cool Whip

Mix pretzels, butter, and sugar together and press into a 9x13 pan. Bake at 400 degrees for 8 minutes. Let cool. Dissolve Jell-O in boiling water and let cool for 10 minutes. Add frozen berries and set aside. Mix cream cheese, sugar, and cool whip together and spread over cooled pretzel crust. Pour raspberry mixture over top and refrigerate until set.


Greek Salad with Poppy Seed Dressing

1 head iceberg lettuce
1 bunch romaine lettuce
1 cup grated swiss cheese
1 cup feta cheese
1 small can slice olives
½ cup bacon, cooked and crumbled

Dressing:
¼ cup white vinegar
¾ cup olive oil
1 ½ T poppy seeds
3 T sugar
1 ½ T dried onion
1 ½ tsp salt
¾ tsp dried mustard

Make dressing several hours before serving. Toss the rest of ingredients with dressing just before serving.


Grilled Summer Vegetables

3-4 small zucchini
3-4 small yellow squash
1 red pepper
1 small Walla Walla onion
1 pint grape tomatoes
olive oil
salt and pepper to taste

Slice zucchini, squash, and pepper in long, 1 inch slices. Slice onion in ½ inch rounds. Toss in olive oil, salt and pepper. Place on preheated grill and turn once or twice until soft. Cut cooked vegetables into bite sized pieces and toss with grape tomatoes. Drizzle with more olive oil and serve warm.
Fresh Squeezed Raspberry Lemonade

6 cups water
¾ cup superfine sugar
4 medium lemons, juiced
1 T lemon zest
1 cup raspberries

Blend raspberries in blender or food processor and strain juice. Place water and sugar in pitcher. Mix well until sugar is dissolved. Zest lemons for 1 tablespoon of zest. Juice lemons for ¾ cup of juice. Add juices and zest to pitcher. Mix well. Refrigerate until ready to serve. Serve over ice and garnish with a slice of lemon.


Fresh Peach Pie

Filling:
2 ½ cups water
2 ½ cups sugar
1 small pkg orange Jell-O
½ cup corn starch (packed)
¼ cup lemon juice
dash of salt

4-5 large ripe peaches
pie crust

In a sauce pan, combine sugar, Jell-O, corn starch, and salt. Then add water. Bring to a boil over medium heat. Once mixture has boiled remove from heat and stir in lemon juice. Chill in refrigerator until set or overnight. Peel and slice peaches. Add chilled sauce. There will be enough sauce for at least three pies. Pour peaches and sauce in your favorite cooled pie crust. Chill at least 1 hour before serving. Top with whipped cream and enjoy!

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Tuesday, September 4, 2007

just me again

At the risk of dominating this blog, I am posting another recipe!


We've been getting a ton of garden vegetables from Matt's grandparents {I can't wait until we finish our backyard & we can have a garden again} so it seems that everything I've been making lately has used some or all of the veggies in the ingredients. This recipe is a good one, and I hadn't made it in awhile.

Bangkok Stir-Fry
from BH&G New Dieter's Cookbook

2 TB. fish sauce (nam pla)
1 TB. lime juice
2 tsp. minced fresh lemongrass or 1 tsp. finely grated lemon peel
4 tsp. cooking oil
1 large red onion, halved lengthwise and sliced
3 cloves garlic, minced
1/4 of a fresh pineapple, cut into 1/4-inch wedges
1 cucumber, cut into thin bite-sized strips (about 1 cup)
1 or 2 fresh jalapeno peppers, seeded and finely chopped
12 oz. boneless, skinless chicken breasts, cut into bite-sized pieces
Rice
Snipped fresh cilantro or parsley (optional)
  • For sauce, combine fish sauce, lime juice, and lemongrass or lemon peel in small bowl; set aside.
  • Pour 2 tsp. oil into wok. Heat over med-high heat; stir fry onion and garlic in oil for 2 min. Add pineapple, cucumber, and jalapeno. Stir fry for 2 minutes more. Remove from wok.
  • Add remaining 2 tsp. oil to hot wok. Add chicken and stir-fry 2 to 3 minutes or until chicken is tender and no longer pink. Return vegetables to wok. Add sauce. Cook and stir about 1 minute more until heated through.
  • Serve immediately over rice. If desired, sprinkle with cilantro or parsley.

Matt assures me that they would never eat something like this in Thailand; nonetheless, it has Thai flavors so he'll eat it! I used white onion instead of red this time. Red is definitely better & gives the dish more color, but white is good, too, if you don't have red! Also, if you don't have jalapenos you can use red pepper flakes for some heat- I used both this time....we like it spicy!

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Friday, August 31, 2007

Dear Others, Please Post

I think this could be a really cool thing, but notice that only Darla & I have posted recipes? C'mon, friends!

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Black Bean Salsa

I like this one, Darla:

2 cans black beans - drained and rinsed
2 TB cilantro - chopped
1 can corn - drained
7-9 roma tomatoes - chopped
1/2 red onion - chopped
1 bunch green onions - chopped
1/2 green pepper - chopped

combine the above ingredients and mix with the following
dressing:
mix:
3 TB apple cidar vinegar
2 tsp. sugar
1 pkg. Zesty Italian dressing mix
1/2 tsp italian seasoning

I do less onions (Micah isn't a big fan).

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Salsa, anyone?

Anyone have a good salsa recipe? I have tons of garden tomatoes and jalapenos that I need to use. I made a basic salsa today & it's good, but I wondered if anyone has something more unique & fun.

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Thursday, August 30, 2007

KitchenAid attachments rock!

For those who don't know, I'm the Utah rep. for KitchenAid. I sort of fell into this job, but it has been so much fun! This week I've been doing demo's at William Sonoma using the pasta and ravioli attachments. I must say that I love these attachments! I don't know if I can go back to using dry pasta!! Anyway, I took them over to my mom's last night to show her how they work. I made Pumpkin-Sage ravioli with browned butter and pecans. I am still dreaming of it. It was sooooo good! If you don't have the attachments I'm sure there are other ways to make ravioli (by hand, trays, etc.)

Pumpkin-Sage Ravioli with Browned Butter and Pecans
1 recipe Basic Egg Pasta (see below)
1 can (15 oz.) pumpkin
1⁄4 cup packed brown sugar
1 teaspoon ground sage
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon ground nutmeg
6 tablespoons chopped pecans
6 tablespoons butter

  • Prepare pasta dough; let rest.
  • In medium bowl, combine pumpkin, sugar, sage,
    salt, pepper, and nutmeg; refrigerate until ready to fill ravioli.
  • Fill ravioli with mixture using whichever method you prefer.
  • Cook ravioli in 6 quarts salted, boiling water until al dente or slightly firm to the bite,
    approximately 3 to 4 minutes.
  • On baking sheet, place pecans in single layer. Toast
    in oven at 350°F for 5 to 7 minutes, or until golden brown and aromatic.
  • Meanwhile, in heavy 1-quart saucepan over medium-high heat, heat butter until
    golden brown. Serve hot butter over cooked ravioli and top with pecans.

(this isn't the greatest picture! I used my camera phone)

Basic Egg Pasta
4 large eggs (7⁄8 cup eggs)
1⁄2 cup water
31⁄2 cups sifted all-purpose flour
1⁄2 teaspoon salt

Place eggs, water, flour, and salt in mixer bowl.
Attach bowl and flat beater. Turn to Speed 2 and
mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed
2 and knead 2 minutes. Remove dough from bowl
and hand knead for 1 to 2 minutes. Let it rest for
20 minutes. Divide dough into 4 pieces before
processing with Pasta Sheet Roller attachment. (or roll out to desired thickness)
Yield: 1 1⁄4 pounds dough.

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Tuesday, August 28, 2007

I Heart Food Storage

So, I've been trying out some recipes from a book I got from my mother-in-law. Food storage recipes usually scare me, but the one's that I've tried so far have been good- not gourmet by any means, but the kid's like them so it's worth it. Tonight I tried Turkey Pockets and Crazy Cake.

The Turkey Pockets were a big hit with the kids. Kensie ate 3 of them! I adapted the recipe a little.

Turkey Pockets
  • 1 (15 oz.) can turkey chunks (I used chicken)
  • 1 (8 oz.) package softened cream cheese
  • 1/4 cup green onions (I didn't have these so I threw in some dehydrated onion, parsley, italian seasoning, garlic salt, and pepper- it needed more flavor!)
  • 1 (10 oz.) can cream of chicken soup
  • 1/3 cup milk
  • 1 recipe of your favorite rolls, or crescent rolls (I used Rhodes rolls, thawed)
Mix turkey chunks, green onions and cream cheese together. Stretch rolls out into a flat circle & fill with some of the mixture. Fold together to make "pockets" and pinch to seal. Top with cream of chicken soup mixed with milk (I heated this up separately and put in on when the rolls were done). Bake at 350 degrees for 20 minutes.

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Crazy Cake

This is an eggless, milkless, chocolate cake that only dirties the pan in which it is baked. I was skeptical at first, but it actually tastes good. I tested it out when Kensie had some friends over to play & they all raved about it (maybe they were really hungry at the time, who knows)! Anyway, it's good in a pinch when you're out of eggs.

Crazy Cake

  • 1/3 cup baking cocoa or 1 cup quick cocoa mix
  • 2 tsp. baking soda
  • 2 cups sugar
  • 3 cups flour
  • 1 tsp. salt
  • 3/4 cup oil (I used applesauce)
  • 2 TB. vanilla
  • 2 TB. vinegar (any vinegar can be used, but apple cider vinegar is best)
  • 2 cups cold water

In a 9X13 pan set a large sifter. Into the sifter place all dry ingredients and sift. Mix the dry ingredients until uniform in color. Make 2 "wells" in the dry ingredients. Place the oil in one, and the vanilla in the other. Set aside.

Pour the vinegar into the cold water and stir to mix. Pour water over all. Stir with a fork but do not beat. When all the mixture is wet and there are no "pockets" of dry mixture it is ready to bake. It will be lumpy.

Bake at 375 degrees for 45 min.-1 hr. or until toothpick comes out clean.

*this cake can be frosted, but is also good with a dollop of whipped cream.

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Monday, August 27, 2007

Soft Gingersnaps

I've had this recipe for years, but recently rediscovered how good they are.

¾ c. shortening
1 c. brown sugar
¼ c. molasses
1 egg
Mix above ingredients, then add:
1 t. ginger
½ t. salt
1 t. cinnamon
½ t. cloves
2 t. soda
Beat in:2 ¼ c. flour

Mix. Roll into balls and roll into white sugar.
Bake on sheet.Bake 7-9 min, on 375
Leave SOFT, even if you think they're a little underbaked.

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Chicken Tikka Masala

This Indian dish is awesome. It doesn't have curry, but it does have a ton of spices. It's different, but delicious. I have done it without skewering & grilling the chicken. I just cut it up in bite size pieces, marinated it, then baked or broiled it in the oven. It was a lot less work and almost as good.

Chicken Tikka Masala>>
1 cup plain yogurt>
1 Tbsp lemon juice>
2 tsp ground cumin>
1 tsp ground cinnamon
1/4 tsp cayenne pepper>
1 tsp freshly ground pepper>
1 Tbsp minced fresh ginger>
1 tsp salt>
3 boneless skinless chicken breasts, cut into bite-size pieces>>
4 long skewers>
1 Tbsp butter>
1 clove garlic, minced>
1 jalapeno pepper, finely chopped>
2 tsp ground cumin>
2 tsp paprika>
1 tsp salt>
1 8oz. can tomato sauce>
1 cup heavy cream (I've used half and half and it wasn't bad)
>1/4 cup chopped fresh cilantro>
>1. In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon,>cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover,>refrigerate 1 hour.>2. Preheat a grill for high heat.>3. Lightly oil the grill grate. Thread chicken onto skewers and discard>marinade. Grill 5 min. on each side.>4. Melt butter in a large skillet. Saute garlic and jalapeno for 1>minute.>Season with 2 tsp cumin, paptrika and 1 tsp salt. Stir in tomato sauce and>cream. Simmer on low heat until sauce thickens, about 20 minutes. Add>grilled chicken, and simmer for 10 minutes. Transfer to a serving platter>and garnish with fresh cilantro.

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Saturday, August 25, 2007

Welcome!

Welcome to our food blog! We're a bunch of gals who like to share our recipes, our cooking successes (and failures!), and our ideas. What better way than in a blog?!

I'm excited to get this started!

I guess I'll start off with the Best Chocolate Chip Cookie. I've tried who knows how many recipes for chocolate chip cookies. They're all good, but these are my family's favorite. We're all about soft cookies at our house & these fit the bill! No crunchy cookies for us :)

The Best Chocolate Chip Cookie
from The Cook's Bible
  • ¼ cup Crisco
  • ½ cup Unsalted butter, softened
  • 1 cup Brown sugar
  • ½ cup White sugar
  • 1 Whole egg
  • 1 Egg white
  • 2 tsp. Vanilla extract
  • 2 ½ cups All-purpose flour
  • 1 tsp. Baking powder
  • ¼ tsp. Salt
  • 10 oz. Chocolate chips

    1. Heat oven to 350 degrees. Beat Crisco and butter until smooth.
    2. Add sugars and beat until well blended.
    3. Add egg, egg white, and vanilla and beat until smooth.
    4. Add flour, baking powder, and salt to batter and mix until combined.
    5. Add chocolate chips and fold in.
    6. Line cookie sheets with parchment paper; shape 2 Tablespoons of dough into a ball and place on sheet with 1 ½ inches between each cookie.
    7. Bake for 12-14 minutes or until tops are well browned.


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