Barb Bakes

Strawberry cake pops

2011-07-25T10:42:00.000-07:00

Prime Rib- Short style

2011-07-21T10:36:00.000-07:00

We love Prime Rib in our house (I know right, how pathetic) I love it smeared with creamy horseradish dressing and mashed potatoes, with rolls, and ewey goodness. (I am on a diet right now so typing this may just kill me) Anyways... back to the prime rib. Brandon Short, the BF and best man at our wedding is KNOWN for his prime rib, so I called him to get the secret. I hope he is ok with me sharing:)

any size prime rib

Rub with lots, and I mean LOTS of garlic, rosemary, butter, salt and pepper. Place into deep roasting pan.

cover, and I mean COVER with rock salt (yes, the same stuff you use to make ice cream) now, it says all over those packages, that it's not for cooking purposes, yada, yada, but we are just fine. so do what you will.

Once COMPLETELY covered (yes, I said it again, so you know I am serious) place into a 500 degree oven for 5-7 minutes per pound. When it comes out you pretty much have to dig it out of the salt, but let me tell you it. is. worth. it.

Recipe from Brandon Short

Christmas Eve party

2011-07-15T10:34:00.000-07:00

Chocolate Gnosh cake

2011-07-11T10:29:00.000-07:00

Pumpkin Pie with Pecan Streusel

2011-07-07T10:27:00.000-07:00

Pumpkin Pie with Pecan Streusel, adapted from Bon Appetit
1 pie crust, partially baked (click here for my recipe and tutorial)
Filling:
1 16-ounce can solid pack pumpkin
1 1/2 cups half and half
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping:
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped pecans (about 2 1/2 ounces)
1 tablespoon finely minced crystallized ginger, optional
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature
Preheat oven to 350 degrees.For filling:Whisk all ingredients in large bowl until combined. Pour into partially baked, cooled pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
Meanwhile, prepare topping:Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely. Serve with whipped cream.

adapted from Bon Appetit

Grandma's Buttery Holiday Rolls

2011-07-02T10:22:00.000-07:00

I wanted to try a different roll for the holidays this year, so I found this recipe on Prudence Pennywise's blog. Loved them, they were light and fluffy, perfect for Thanksgiving. (I am typing this and it's in the middle of June in Phoenix, We have a long wait until the next Thanksgiving, but I think I could put these rolls outside on our sidewalk right now and they would bake :) It's so hot here. blah!

Grandma's Buttery Holiday Rolls
Estimated Cost: $2.50 for 32 rolls
5 teaspoons active dry yeast
1/2 cup warm water (baby bottle warm)
1 teaspoon sugar
1/2 cup softened butter (or heat it with milk in microwave)
1 and 1/2 cups warm milk (baby bottle warm)
3 eggs
1/2 cup sugar
1 and 1/2 teaspoon salt
5 and 1/2 cups flour, plus more for rolling
4-8 tablespoons softened butter, for spreading
In a large bowl (or freestand mixer) combine yeast, water, and 1 teaspoon sugar. Let stand for 10 minutes to "proof" the yeast. If the yeast rises, continue. If it does not, discard the yeast and begin again. Add butter, milk, eggs, 1/2 cup sugar, and salt. Stir in 2 and 1/2 cups flour with a wooden spoon. Dough will be extremely sticky. Let stand, covered in a warm place for one hour. Add remaining flour, stirring with a wooden spoon for two minutes. Dough will be sticky and ragged. Place dough in refrigerator or cold place (basement or garage?) overnight. About 90 minutes before serving time, divide dough into two balls. On a floured surface, roll one ball out into 12 inch circle. Generously butter top of circle. Cut circle into 16 equal wedges. Roll up, beginning with wide edge. Tuck raggedy edge under and place on greased cookie sheet. Allow to rise, covered in a warm spot for 45 minutes to 1 hour, or until almost doubled. Bake at 350 degrees for about 12 minutes. (Rolls can be frozen at this point, tightly wrapped. Bring to room temperature before warming in oven for five minutes.)

Recipe from Prudence Pennywise.

Easy Breadsticks

2011-06-26T10:16:00.000-07:00

The last few months in Kingman I made a new friend, Toni Taylor. (yes Toni, I am calling you out :) We had so many things in common, from sewing to cooking, crafting, we were destined to be friends. She is the most amazing baker, trying all sorts of things that just down right scare me. I got this next recipe from her (I really hope she doesn't mind me sharing). She made these breadsticks for our daughters piano recital potluck, it was around Halloween, so she shaped the dough to look like bones. So cute! Anyways, these are easy, SUPER yummy and worth the 20 minutes to make.

1 1/2 cups warm water
1 Tb yeast
2 Tb sugar
1/2 tsp salt
3 cups flour + some
1/4 cups butter, melted to spread on top

Mix dough, roll out ON BAKING SHEET, spread with butter, sprinkle sea salt, parm. and parsley. cut with pizza cuter, then scoot (technical term :) them apart so they can rise and spread during baking.

Bake at 375 for 10-15 minutes.

Recipe from THE Toni Taylor. (love ya girl!)

Ebleskivers

2011-06-22T10:04:00.000-07:00

Growing up my Mother used to make 'breakfast' for dinner. I loved those nights! Waffles or Ebleskivers, didn't matter, they both were delicious. Now that I am grown up (or try to be) I love making my kids 'breakfast for dinner'. They loved these little round pancake balls. You need a certain pan to cook them, I got mine from my Mother, who got it from William-Sonoma.

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp sugar

3 eggs, separated
2 cups buttermilk

Sift dry ingredients, beat egg yokes and then add buttermilk. Mix with dry ingredients. Beat egg whites until stiff and fluffy, fold into mixture.

Heat pan until hot, fill middle circle with water. add 1/2 tsp of crisco in every compartment, cook over medium heat rotating batter so all sides cook evenly. Top with butter and syrup or fruits and powdered sugar.

Recipe from my Mom (David's sister Staci also uses the same recipe)

Give me a BREAK!

2011-06-21T10:13:00.000-07:00

Well, I took a break, I am sure you noticed, haven't posted ANYTHING since last November, geesh, what a slacker! I just needed a break. So I took one, sorry for those of you who read often, please know that I have 15 recipes that are set to publish every 5th day, so you will be feed (literally speaking) for a month or so :)

Thanks for understanding, I missed blogging the food I have continued to make. Hope you enjoy these new recipes!

Barb

Owl cupcakes

2010-11-18T21:43:00.000-08:00

It all starts with these:

and you go and buy this:

Then you have a little friend that looks like this:
(lets call him Duddly)

Then 'Duddly' tells his friends how fun our house is and how cute the kids are, and eventually we get this:

And apparently Duddly has cousins, friends and neighbors that want to join in the party...

And here I am talking to the cupcakes that I just made. Maybe I need to get out more! As I was packing them up to take them to Keagan's classroom I could swear I heard little voices saying "please don't eat me" Sorry friends. You have got to go.

Keagan loved them as well. We had a blast making (and carrying on conversations) with our new little fury friends!

Danish Ebleskivers

2010-11-17T13:24:00.000-08:00

Ebleskivers are one of my favorite things. They are basically pancakes in a ball. You have to have a special pan (see below). They are just so yummy, drizzle them with some homemade buttermilk syrup and you are good to go!

Danish Ebleskivers
3 egg whites - beat till stiff
2 cups buttermilk
3 egg yolks
1/2 t. salt
2 T. sugar
2 cups flour
1 t. baking powder
1 t. baking soda

Mix buttermilk, egg yolks, salt, and sugar well. Add flour, baking powder, and
baking soda, mix well. Fold in egg whites. Fill cup 1/2 full with batter. Place
1 t. applesauce or jam in center and put a dollup of batter over top. Turn with
fork and cook till center is done. Sprinkle with powdered sugar. Grease cups
each time.

Recipe from my Mom (and my sister in law Staci) they are the same recipe :)

you can buy this pan from William-Sanoma

Company cheesecake

2010-11-10T13:30:00.001-08:00

This is what it looks like when you chop up snickers bars, Reeces peanut butter cups and drizzle carmel over the top :)

Just plain. But still wonderful!

Crust

1 3/4 cup graham cracker crumbs
1/4 cup chopped walnuts
(whirl together in food processor)
1/2 tsp cinnamon
drizzle in 1/2 cup melted butter/marg
press into 9 inch spring-form pan

Filing
beat until smooth:
3 eggs
2-8oz packages cream cheese (softened)
1 cup sugar
1/4 tsp salt
2 tso vanilla extract
1/4 tsp almond extract
blend in 3 cups of sour cream

pour into crust

Bake 375 for 35-40 minutes
(Cheese cake is done when center appears nearly set, but giggles slightly)

cool then chill for 4-5 hours before serving.

Recipe from my Mom

Stuffed Pizza Rolls

2010-10-07T09:56:00.001-07:00

Stuffed Pizza Rolls
by OurBestBites

1 roll refrigerated pizza dough
marinara/pizza sauce
2 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon dried Italian seasoning
mozzerella cheese, diced or grated (diced is the least messy to use when stuffing the rolls)

Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind. *Don't put marinara in the rolls. Save it for dipping.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them!

Recipe from 'The girl who ate everything'

Pizza Rolls

2010-10-07T09:53:00.000-07:00

Pizza Rolls
by Let's Dish

Pizza Dough (I bought fresh dough from the bakery or make her dough here)
1 teaspoon garlic salt
2 teaspoons basil
1 cup sliced pepperoni, chopped
2 cups shredded mozzarella cheese (or pepperjack)
1/2 cup shredded Parmesan cheese

Preheat oven to 425 degrees. Divide pizza dough in half. Roll each half into a rectangle, about 1/4 inch thick and 12 inches long. Just think about the size of a piece of paper. Sprinkle each half with equal amounts of garlic salt, basil, cheeses and pepperoni. Starting at a short end, roll dough up tightly to form a log. Slice into 1-inch pieces. Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping.

Her recipe for dough makes enough dough for 2 pizzas. So if you just have one batch of dough half the recipe toppings. Makes 12 pizza rolls.

Rcipes from 'The Girl who ate everything'

Wedding Sugar Cookies

2010-10-06T12:41:00.000-07:00

So yes, I may have fallen off the face of the earth... but I am back! I did a wedding last weekend, which took weeks of my time. Crazy, right! But I am glad I did it, just another wedding to put under my belt. (I am getting better at them :) So here are the wedding favors... Wedding cake sugar cookies. I frosted each one with different designs, did I mention I did 150 of these bad boys! So here they are, along with the recipe!

One of the designs... kinda looked like a strand of Christmas lights...but oh well!

Another design. I should have taken the pictures before I bagged them!

Piping the edges.

Fooding them with the royal icing.

All bundled up and ready to go!

Rolled Sugar Cookies-taken from Cookie Craft

3 cups all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg
2 teaspoons vanilla* or 1 teaspoon vanilla plus zest of 1 lemon
food coloring (if cookie design calls for it)

*Instead of vanilla, you can use other extracts such as almond or peppermint.

1. Whisk together the flour and salt in a medium bowl.

2. Using your mixer, use the paddle attachment to cream together the butter and sugar until the mixture is light and fluffy. Add the egg and vanilla (and lemon zest, if you're using it) or your extract of choice and mix until well blended.

3. With the mixer on low, gradually add the flour mixture to the butter mixture until the two are thoroughly blended.

4. If your cookie design calls for adding food coloring, do so now, and continue blending until desired color is reached and is evenly incorporated.

5. Turn out dough onto work surface and divide into two or three equal portions, Form each one into a rough disk. Click here for step by step and visuals of how to roll out dough and attain cookies of the same thickness.

6. Preheat oven to 350 degrees.

7. After you have rolled and cut the dough and the cookie shapes are on parchment-lined cookie sheets, bake them in the middle rack of the oven for 12-16 minutes or until the cookies start to turn slightly golden around the edges.

8. Cool cookies completely on a rack before icing or decorating.

Yield
2 1/2-inch cookies--about 30
3 1/2-inch cookies--about 16
4 1/2-inch cookies--about 12

Antonia74’s Royal Icing Recipe
Ingredients:
6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar

Directions:
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all the icing sugar at once and place the bowl on the mixer. Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy. Cover the bowl with a dampened tea-towel to prevent crusting and drying. Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.

30 meals in 1 day

2010-08-29T16:06:00.000-07:00

ATTENTION WORKING MOMS (this means me, too!) The hardest part I am finding about working nights is that my kids end up eating top ramen, or quesadillas. There are nights that I am at work feeling sad that I didn't have the energy to make something before I left...but NOT any more! There are some pretty cool websites out there that help Mrs. working Mom! Go HERE for recipes and HERE for a fun calender and 'how-to'

So needless to say tomorrow I am going to dig in my two freezers to gather ingredients to start baking for the month, it is actually perfect timing because this week I am working every night except Friday. :)

Cinnamon roll sugar cookies

2010-08-25T09:06:00.000-07:00

I wanted to make something different to have for Keagan when she came home from her first day of school, and this was definetively it! The kids loved them, and they were good in a cinnamon roll way :)

**Yes, I fogot to take a picture of them...but go HERE to see Picky Palate's picture.

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided
Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing
1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!
Makes at least 6 dozen

From Picky Palate

Crunchy peach cobbler

2010-08-12T10:05:00.000-07:00

I went to Bakerella looking for a yummy dessert, she had LOTS to choose from, so I tried the peach cobbler one. It was so sweet and yummy, I recommend eating this with vanilla ice cream.

(this picture is from bakerella.com)

Go HERE for the original post and the 'how to'.

Penne Rustica

2010-08-12T10:00:00.001-07:00

Last week I was craving some yummy pasta from Macaroni Grill, so I again...went to the world wide web and searched for "macaroni grill pasta". Let me tell you I was NOT dissapointed! This recipe was amazing. So yummy and creamy, almost better than my chicken scampi, almost.

(this picture, like most of my pictures does not do this justice)

Penne Rustica from Macaroni Grill

Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
1 Teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown.
Add marsala wine and reduce by one−third. Add remaining ingredients
and reduce by half of original volume. Set aside:|Penne Rustica:
1 Ounce pancetta or bacon
18 each shrimp peeled and devained
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary

Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook
until shrimp are evenly pick but still translucent. Add chicken, salt,
pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese
and simmer until sauce thickens. In a large bowl, combine shrimp and chicken
mixture with precooked pasta. Place this mixture into single serving dishes
or one large casserole dish. Top with remaining cheese and pimentos and
sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish
with fresh rosemary sprig. Serves six.

Cheddar Herb Biscuits

2010-08-09T09:59:00.000-07:00

I wanted to try a homemade biscuit recipe for a dinner I was making for friends. I turned on the good'ol computer, typed in 'Cheddar Herb Biscuits' a BIZILION recipes came up, I looked through a few and found this one. They were WAY yummier hot out of the oven then they were at room temp.

(This picture was taken BEFORE baking :)

Ingredients:

1 1/4 cup buttermilk

1 tablespoon chopped thyme

1 tablespoon chopped rosemary

3 cups all purpose flour

2 tablespoons baking powder

1 1/2 sticks chilled unsalted butter, cut into small cubes

2 tablespoons sugar

2 teaspoons salt

2 cups (8 ounces) grated cheddar cheese

Preheat oven to 375° F. Mix buttermilk, thyme and rosemary in a small bowl; let stand for 5 minutes. Whisk flour, baking powder, sugar and salt in medium bowl to blend. Add cheese and butter to the flour mix; rub with fingertips until the mixture resembles fine meal. Add buttermilk mixture and stir until soft clumps form. Turn dough out onto a lightly floured surface; press out to thickness of 1/2 inch. Using 2-inch round cookie cutter, cut biscuits. Transfer biscuits to 2 un-greased baking sheets spacing 2 inches apart. Bake for 10 minutes then reverse position of sheets and bake biscuits until golden brown and cooked through, about 8 minutes longer. Transfer biscuits to racks. Serve warm or at room temperature.

Texas Sheet Cake

2010-08-09T09:54:00.000-07:00

I used to make this all the time. I love it, it's my favorite cake by far, but when we moved up to almost 8,000 feet (elevation) I could not make it work, so the first order of business (after unpacking the boxes) was to make this cake. Glad I did, ate almost the WHOLE pan! It's just the right sweet and moist and I really cannot say enough good things about this cake :)

Texas Sheet Cake

Grease pan: 15 1/2 by 10 1/2" by 1"/

Sift into bowl: 2 cups flour, 2 teaspoons soda, 2 cups sugar.
Bring to boil: 2 stick butter/marg. and 4 Tablespoons cocoa and 1 cup water.
Pout over dry ingredients and stir. Add: 2 eggs, 1/2 cup buttermilk.

Bake at 350 for 20 minutes.

After cake comes out of oven, bring to boil:
1 stick butter and 4 Tablespoons cocoa.
Mix in 6 Tablespoons buttermilk, 1 teaspoon vanilla, 3 1/2 cups powdered sugar and 1 1/2 cups chopped nuts.
Combine and pour on slightly-cooled cake, spreading to cover evenly.

Recipe from my Mom!

Zucchini Bread (and muffins)

2010-07-25T16:13:00.000-07:00

David made this recipe this afternoon, and it was delicious! Very moist, and the cinnamon was so yummy, try it, you won't be disappointed.

Ingredients
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts
Directions
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Recipe is from allrecipes.com (or something like that)

Cheddar Chive Muffins

2010-07-24T08:57:00.000-07:00

(This photo is from Sugarcrafter's blog. We all know that my pictures are NEVER that good :) Hope she doesn't mind, I can't find my camera.

Ingredients:
* 1 1/2 cups flour
* 1 Tbsp sugar
* 1 Tbsp baking powder
* 1/2 tsp kosher salt
* 1 and 1/2 cups shredded cheddar cheese
* 3 Tbsp fresh chives, chopped
* 1 egg, lightly beaten
* 1 cup milk
* 1/4 stick butter, melted

Preheat the oven to 375 degrees and lightly grease a muffin pan. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Stir in the shredded cheese and chives.
Stir in the egg, milk, and butter. Mix the wet ingredients into the dry ingredients and stir just until combined. Pour the batter into the muffin pan.

Bake 20-25 minutes. Serve warm.

Recipe from Sugarcrafter

Blueberry Triffle

2010-06-04T12:17:00.000-07:00

My sister-in-law Cami made this a few years back at a baby blessing and I was thinking about it, so I decided to make it as a triffle, pretty cute if you ask me.

Ingredients:

1 package of golden oreos (store brand works just fine too)
1/4 cup butter, melted
1 can blueberry pie filling
1 tub (8oz) cool whip
1 package (8oz) cream cheese

Mash the cookies up and blend with the melted butter, set aside. Mix cool whip and cream cheese. Layer the cookies, cool whip mixture and pie filling into bowl, or just put cookies on the bottom, pie filling then cool whip mixture if making it in a regular 9 x9 inch pan.

Recipe from Cami, who got it from her friend's mom. Thanks!

Oatmeal Cinnamon Chip cookies

2010-05-27T13:01:00.000-07:00

These cookies I must say are delicious. You have to find the Hershey's Cinnamon chips to make them, I found them at fry's. they have such a yummy oatmeal cookie taste with an extra kick of cinnamon from the chips.

Here is the recipe:

1 cup (2 sticks) butter (DO NOT USE SHORTENING!)
1 cup packed brown sugar
1/3 cup white sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
2 1/2 cups quick-cooking oats
1 10oz package Hershey's cinnamon chips
3/4 cup raisins (optional)

1. Heat oven to 350 degrees
2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla, beat well. Combine flour and soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff) P.S. I usually add 1/2 cup more flour than what the recipe calls for.

place heaping teaspoon onto ungreased cookie sheet. Bake 8-10 minutes.

makes about 4 doz.

recipe from back of Hershey's cinnamon chip wrapper

Creamsicle Cookies

2010-05-15T16:05:00.000-07:00

I made these cookies today, and I would love to post a picture but because I am working off a very OLD, super SLOW laptop it would take 10 years I am sure... so I am just going to tell you to go HERE for the recipe and picture. Both are YUMMY! (believe me... you will thank me later :)

Posts coming....PROMISE

2010-04-27T18:11:00.000-07:00

Hey ya'll, I have been baking some yummy things, and I have even taken pictures but here is the unfortuniate part... I can't find my camera cord that loads the pics from the camera to the computer. can you say bummer. (Bummer.) Good job!

And we are also in the middle of moving. Yes, another bummer. I hate packing and living out of boxes, but this too will come to an end soon.

so check back in the next few days, I am determined to post before we pack the computer. In the meantime, you can check out a few of my new favorite "foodies" they are over there, yes there --------------------->

Have a GREAT day!

barb

Honey Dusted Cresents

2010-04-20T11:44:00.000-07:00

I was at enrichment meeting a few weeks back and they had these babies there. Talk about turning a Ford into a Cadillac. What a simple way to dress up the half stale store bought cresent!

Ingredients:

Melted honey
basting brush.

yup, that's all.

Melt the honey and brush it over the cresents, then stick them under the broiler until browned.

Recipe from Tracy Lake

Cilantro-lime rice

2010-03-29T20:09:00.001-07:00

Serves 4
1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove
Directions
1.In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2.Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Chicken Fajita Tostada

2010-03-29T19:59:00.000-07:00

My friend Randi, who actually I met not to long ago seems to have the same desire to cook as I do (tons of fun!) she told me about this recipe and it sounded so easy and so good. It was, easy and good that is. My picture probably would have looked better if it had a fresh pico-de-gallo on top, but because my husband prefers blended salsa it took away from the overall look. I know, I must love him :)

Chicken Fajita Tostada

2 medium onions, thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 ounces) frozen corn kernels
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6-inch)
1/2 cup shredded sharp cheddar
Cilantro-Lime Rice, for serving (optional)

Directions
1.Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2.Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3.Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4.Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Recipe from Everyday Food by Martha Stewart

Carmelitos Bars

2010-03-27T07:57:00.000-07:00

I made two batches of these last week, and me thinking they were the best.things.ever i took them around to a few friends. But now I am a little confused, maybe they are not that good because not one of them said that they liked them... they didn't say anything, so maybe they were just being nice? So... if you are asking me I am giving them a two thumbs up!

1 cup flour
1 cup quick oats (sometimes I use regular)
3/4 cup brown sugar
1 cup chocolate chips (I like milk for this)
3/4 cup caramel topping
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
1/2 cup pecans, chopped (I never add these but good)
3 Tablespoons flour

(for mine, I 1 1/2 the cookie part of the recipe so they had a thicker bottom and more crumb topping for the top!)

Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup caramel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

Recipe from Sisters Cafe.

Tacos al carbon

2010-03-23T09:48:00.000-07:00

for those of you who are from Flagstaff know how very yummy Salsa Brava is. They were even on Dinners, Drive-ins and Dives. This is my favorite restaurant and these tacos did not disappoint! They were juicy and flavorful.

Ingredients:

2 pounds skirt steak

marinade:
6 garlic cloves, minced
1/2 cup soy sauce
1 jalapeno, seeded and minced
1 tsp freshly ground cumin seed (lightly toasted)
1 large handful fresh cilantro, leaves and stems, finely chopped
1 Tbsp kosher salt and freshly ground pepper
juice of 2 limes
2 tbsp red wine vinegar
1/2 tsp sugar
1/2 cup olive oil

1. lay the skirt steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak, making sure each piece is well coated. Cover and refrigerate for 4-6 hours or overnight.

2. Preheat an outdoor grill to hot or heat a cast iron skillet if cooking indoors. Remove the steak from the marinade, season both sides with salt and pepper, and place on grill. If cooking indoors, remove excess marinade as the garlic may burn and smoke.

3. Grill the steak for a few minutes only on each side, depending on the thickness, until it is cooked to your preference. You may need to work in batches.

4. When cooked, remove the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal and serve. This recipe can be easily doubled. (for tacos you chop the meat into small pieces)

Recipe from Salsa Brava cookbook.

Beef brisket with homemade bbq sauce

2010-03-21T08:13:00.000-07:00

I am not sure if brisket is technically a St. Paddy's food, but I remember eating it growing up on that day. The brisket was delicious, moist and tender. I really surprised myself. I thought it was going to be dry and tough. Towards the end of the 10 hours the liquid was starting to burn, so I had to add a little extra water. I served the brisket with some green mashed potatoes and asparagus. YUM!

(yes I took this picture, not bad eh?)

Ingredients:

3/4 cup water
1/4 cup worcestershire sauce
1 Tbsp cider vinegar
1 tsp instant beed bouillon granules
1/2 tsp dry mustard
1/2 tsp chili powder
2 cloves garlic, minced
1 2 1/2 pound fresh brisket or other beef roast
1/2 cup ketchup
2 Tbsp packed brown sugar
2 Tbsp butter or margarine

for cooking liquid, in a bowl combine water, worcestershire sauce, vinegar, bouillon, mustard, chili powder, cayeene pepper and garlic. Reserve 1/2 cup; cover and chill. Trim fat from meat. Place meat in slow cooker. Pour remaining liquid over meat.

Cover and cook on low for 10-12 hours or high for 5-6 hours. WATCH it towards the end to make sure the liquid doesn't burn out. FOR SAUCE: pour reserved liquid in a small suacepan with ketchup, brown sugar and butter. Heat through, serve with meat.

Recipe from Better Homes and Gardens

Chicken Fettuccine Alfredo

2010-03-21T08:01:00.000-07:00

Lets review... for fun; my husband David HATES Alfredo. I know right! But did you catch the name of this dish... that's right. Alfredo 1, David 0. Not only did he eat this, but he loved it. I think the extra amounts of meat (bacon) really helped win him over. The taste was creamy, and the chicken, mushrooms and bacon were delicious.

Ingredients:

1 pkg (12 oz) fettuccine
8 bacon strips, cut into 1-inch pieces
boneless, skinless chicken breasts cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1 1/2 cups half and half (I just used whipping cream)
1/2 cup shredded Parmesan cheese
1 tsp paprika
1/2 tsp coarsely ground pepper

Cook fettuccine according to package directions.

Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 Tbsp drippings. Saute chicken in drippings until no longer pink. Add the mushrooms, green onions and garlic; saute until mushrooms are tender.

Stir in cream, cheese, paprika and pepper, reduce heat; simmer uncovered, for 5-10 minutes. Stir in reserved bacon.

Recipe from Taste of Home magazine

Olive Garden Breasticks

2010-03-10T05:53:00.000-08:00

I made lasagna for dinner on Sunday and while I was at church my hubs found this recipe on line. The bread sticks did taste just like olive garden's. The texture was a bit different, but that didn't stop me from eating....well, I will just keep that to myself :)

Ingredients:

4 cups flour
1 1/3 cups water
4 tsp butter
2 tsp butter
2 Tbsp sugar
2 tsp salt
2 tsp yeast
garlic powder

1. In a stand mixer mix flour, sugar, salt and yeast. Heat 4 tsp butter, water until no hotter than 120 degrees. add to dry ingredients.

2. on floured surface roll and cut into 16 equal portions (long ans skinny, like bread sticks..duh :)

3. cover and let rise until doubled in size, about 45 minutes

4. preheat your oven to 400 Degrees

5. bake for 15 minutes or until golden brown. Brush with remaining melted butter and sprinkle with garlic powder.

I don't know where David got this recipe, but he found them and made them! What a guy!

Homemade Lemonade

2010-03-10T05:46:00.000-08:00

Growing up we had lemon trees in our backyard. We always made Lemon cookies, and lemonade. Its so yummy on a hot day!

Ingredients:

(This recipe is coming to you in PARTS, that way you can make as much or as little as you want. When I made it in the pitcher I used 1 cup for the part)

1 part lemon juice *real lemons people, not the already squeezed stuff you can buy at the super-maret*
1 part sugar
1 part hot water

mix those ingredients until sugar is dissolved, then add
3-4 parts ice cold water.

Mix and serve.

Since I used 1 cup this is what my recipe was:

1 cup lemon juice
1 cup sugar
1 cup hot water
3-4 cups ice water

Garlic-herb braid

2010-03-09T14:09:00.000-08:00

I was in the mood to try a new bread recipe when I stumbled across this one in the "taste of home" magazine. I have NEVER, EVER had a bread recipe that called for dill. It was delicious! The bread has such a good flavor. Don't be distracted by my retarded looking braid, the bread really was yum!

Ingredients:

4 to 4 1/2 cups flour
3 Tbsp. sugar
2 pkg (1/4 oz each) quick-rise yeast
2 tsp dried basil
1 3/4 tsp dillweed
1 1/2 tsp salt
3/4 tsp garlic powder
3/4 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 tbsp butter, melted

In a large bowl, combine 1 1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120-130 degrees. Add to dry ingredients; beat just intil moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until sooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.

Divide dough into thirds. Shape each into a 15-inch rope. Place ropes on greased baking sheet and braid. Pinch ends to seal and tuck them under, cover and let rise in a warm place until doubled, about 25 minutes.

Bake at 375 for 20-25 minutes or until golden brown. Brush with melted butter, remove from pan to wire rack to cool.

Recipe from Taste of home test kitchen

Sushi

2010-03-02T10:02:00.000-08:00

Ingredients:

8 x 8 seaweed sheets
2 cups botan rice (japanese rice... very important!)
3 cups water
1 rice cooker
rice wine vineager
immitation crab
avacado

Wash and rinse rice SEVERAL TIMES then place in a rice cooker. If you don't have a rice cooker, don't even try. Rice is the key ingredient. Once rice is cooked transfer to a wooden bowl, add rice vineager to taste. (Mika added a powder which was WAY yummier, you can get it at Japnese food stores)

Once rice is finished, spread over seaweed sheet. then add crab and avacado, roll up with a bamboo mat.

Top with pickled ginger and dip in soy sauce. YUM!

THANKS MIKA!!! You are the best!

Chocolate Raspberry Cheesecake

2010-03-02T09:49:00.001-08:00

A perfect Sunday dessert. I saw this in a magazine and gave it a try. It was super creamy and rich and delicious, just like every other cheesecake I have had an encounter with. I never met a cheesecake I didn't love. :)

(I know, I know... not the best picture. I might have to pull the left overs out and redeem myself :)

Ingredients:

1 1/2 cup of crushed oreos
2 Tbsp butter, melted

4 pkg (8oz each) cream cheese, softened
1 cup (8 oz) sour cream
1 tsp vanilla extract
3 eggs, slightly beaten

9 oz semisweet chocolate chips
1/2 cup seedless raspberry preserves

Topping:
6 oz semisweet chocolate chips
1/3 cup whipping cream

Place a greased 9-in. spring form pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter and press onto the bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, beat on low speed jut until combined. Set aside 1 1/2 cups (for topping) pour remaining batter over crust.

In a microwave melt chocolate; stir in preserves until blended. Stir in reserved batter jut until blended. Drop by tablespoonfuls over the plain batter (DO NOT SWIRL). Place spring form pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 325F for 65-75 minutes or until center is just set and top appears dull. Remove spring form pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

For topping, place chocolate in a small bowl. In a saucepan, bring cream just to a boil, pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with fresh raspberries.

Recipe is from Mickey Turner (taste of home mag.)

Where have I been?

2010-02-27T12:19:00.000-08:00

I would like to tell you I was sipping something delicious on some exotic Island, but we all know better :) I just took a break. Sometimes Mom's need breaks, sometimes we need more than breaks, but I just took some time to figure out some things. I am back now. Promise.

Here is what I am cooking this week:

Indian Fry bread tacos (recipes under bread)
Roast with buttermilk potatoes
Sun dried tomato and bacon scones *this sounds delicious*
Breakfast for dinner
Sushi (yes folks, I have crossed over to the dark side. I liked it so much I had my friend Mika teach me how to make it)

So thanks for letting me have a break without having to read any hate mail.

Barb

my NEW favorite book

2010-02-06T19:50:00.001-08:00

This just may be my NEW favortie book, expect recipes out of this baby soon!

and on a side note:

I have been cooking, lots. So you are asking "where are the posts?" well, I have already made these items a time of two.. so here they are again!

Herbed Cheese Pizza
Indian fry bread and chili
Enchaladas

Want these recipes? Look on my side bar... you will find them there!

Happy eating!

Peanut Butter-cup cookies

2010-02-01T09:16:00.000-08:00

The ONLY Problem with living at 7,300 ft above sea level is baking. It has always been an issue for me, so usually I add extra flour and pray before I stick cookies in the oven. This recipe was NO exception. I had to barely bake these puppies. I mean like when they would barley brown on top I would pull them out, 'cause if I didn't not even a minute later they were flatter than pancakes. AHH! So frustrating. So all of my 'living at sea level friends' can one of you darlings make this recipe and tell me how it turns out? THANKS a bunch! The cookies still came out really good, it was just a pain to have to " babysit" them while they were in the oven :)

(This picture was taken BEFORE I baked them. I will post one after...when I actually get around to taking it)

Ingredients:

1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, at room temp
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 12 oz package small peanut butter cups, coarsely chopped (I used 1/2 of the bag and it was PLENTY!)

1. Heat oven to 375F. Line two baking sheets with parchment paper. In a large bowl whisk together the flour, baking soda, and salt.

2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to comine. Gradually add the flour mixture, mixing until just incorproated. Flod in the peanut butter cups. (I used my hands for that last part)

3. Drop Tablespoon-size mounds of dough 2inches apart onto the preared baking sheets. Bake until light brown on top. 8-10 minutes. Transfer to baking rack to cool. DO NOT OVER BAKE!

I ripped this recipe out of a REAL SIMPLE magazine while waiting for my Dr's appt. Don't worry, I have already asked for forgiveness :0

Ruth's Chris' sweet potato casserole

2010-02-01T09:00:00.000-08:00

Ruth's Chris' is a famous Steak house down in New Orleans, and just judging from this recipe they have AMAZING food. My sister-in-law made this for our family over Christmas and we LOVED it. Which is saying a lot because I am NOT a fan of anything sweet potato. Before this recipe I had only seen sweet potatoes plopped out of a can into a dish smeared with marshmallows *NASTY* and brown sugar. I wouldn't touch them with a 10-ft poll, but now... that has all changed!

They say at the restaurant people order this a la carte with a side of ice cream. It is so sweet you could pass it off as a desert. HERE is the recipe and you even get a short video on how to make this delicious dish! Enjoy!

Chipotle Bean Burritos

2010-01-28T13:00:00.000-08:00

I found this recipe and thought I would keep in on hand for a crazy busy night. The flavor of the burritos was so good! I have never used Chipotle powder, but let me tell you... I am now a fan. Really a very yummy dinner in no time flat. It's made my top ten this year.

(You can;t really see the meat at all, sorry. I piled mine high with lettuce and avacado, you know.. being on a raw food diet and all)

Ingredients:

1 Tbsp canola oil
1 clove garlic, minced
1/2 tsp chipotle chile powder (use 1/4 if making it for kids)
1/4 tsp salt
1/3 cup water
1 (15 oz) can organic black beans, drained and rinsed
1 (15 oz) can organic kidney beans, drained and rinsed
3 Tbsp refrigerated salsa
6 (10 inch) reduced-fat flour tortillas

for toppings:
shredded cheese
tomatoes
lettuce
sour cream
avacado
sliced green onions

Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Sir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with fork.

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with desired toppings.

YUM!

Recipe from Cooking Light. Jan/Feb issue

Dark Chocolate and Mint cookies

2010-01-28T12:23:00.000-08:00

There were a lot of people using these "limited edition" mint and dark chocolate chips, so I too decided to give them a try. I was going to make some fancy shmancy cookie but my Hubby asked for the regular chocolate chip recipe, so being the GREAT wife that I am, I did. and they were yummy. The Mint chips almost had a crispy texture, and the flavor wasn't overpowering like I first would have thought. So out the window went the diet (but it was worth it :) Don't mind the flatness of the cookies, we are at 7,000 ft. It's a little hard to get anything to looks as yummy this high.

Ingredients:
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter of stick margarine, softened
1 tsp vanilla
1 large egg
2 cups flour
1 cup quick oats
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped nuts (ya, not in this house :)
1 bag limited edition Dark Chocolate and mint chips

1. heat oven to 375

2. Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt (dough will be stiff). Stir in nuts (optional) and chocolate chips

3. Drop dough by rounded tbsp about 2 inches apart onto ungreased cookie sheet/

4. Bake 8-10 minutes, or until lightly browned (centers will be soft) Remove from cookie sheet onto wire rack.

EAT!

***You can use this same recipe for Chocolate Chip cookies, just use the regular chocolate chips***

Potato Casserole

2010-01-25T09:37:00.000-08:00

I really can't "offically" be called a Mormon unless I had one of these kind of recipes tucked into my book, and of course, I do! If you have been reading this blog at all you will know that I dispise the "canned cream chicken and mushrooms" I use them for ONLY two occasions. 1. Enchaladas, and 2. Potato casserole. I love the taste of the green onions and sauce. It goes great with any recipe, but in this case, we had it with Steak and Salad, LOTS of salad :)

(I know... it looks like my meat may still be alive on my plate, but really it was just the camera. I like my steak like I like my men. Medium well :)

Ingredients:

7-8 medium potatoes
1/4 cup melted butter
shredded cheese (use as much as you like)
1 can cream of chicken soup
16 oz sour cream
green onions, chopped (again, use as much as you like)

Do not peel potatoes, just throw them in a boiling pot and boil until they are tender. Do not overcook, they will get mushy. Peel and chop or grate, whatever you prefer. In a large bowl mix hot potatoes with butter, stir in green onions and shredded cheese. Mix 1 can of soup with sour cream seperately then combine with potatoes. Put in 9 x 13 pan and bake at 350 for 30-40 minutes.

Yum!

To die for Blueberry Muffins by Staci Lyman

2010-01-25T09:27:00.000-08:00

My sister-in-law Staci is THE.BEST.BAKER I know! We used to live by them and every family gathering we would lick our lips in anticipation of what Staci was bringing to eat. She is nothing short than amazing in the kitchen, we miss them, a lot! So this recipe I knew would be delicious, and friends, it is. The muffins had a crunch candy topping and the fresh blueberries were tasty.

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/2 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Makes 12 muffins

Recipe from my Sister-in-law Staci. Thanks Staci!

Moo Shu Pork

2010-01-21T17:34:00.000-08:00

Did you know that I love Chinese food? I was ordering Moo Shu Pork before I can even remember. We used to live in a little town in the bay area called Pleasanton, CA. I remember ordering it at a yummy Chinese restaurant not to far from our home. So when I found this recipe I thought I would give it a try, I was so sure my husband would cringe and probably give it a 3 out of our 1-10 scale (1 means NEVER AGAIN, and 10 means make it tomorrow) He gave it a 9, YES a 9! I almost wanted to slather my portion in sour cream, but I was pretty sure that was not on my diet. It was easy, way easy and yummy!

Ingredients:

1 tbsp cornstarch
1/4 cup cold water
2 tbsp reduced sodium soy sauce
2 tsp minced fresh ginger (I used my microplane)
5 boneless pork loin chops (4 oz each), cut into thin strips
1 tsp minced garlic
2 tsp sesame oil
1/4 cup hoisin sauce (found in the Asian section of the grocery store)
3 cups coleslaw mix with carrots
8 flour tortillas, warmed

In a small bowl, combine the cornstarch, water, sour sauce and ginger until blended; set aside. In a large skillet, saute pork and garlic in oil for 3-5 minutes or until meat is no longer pink.

Stir in cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in hoisin sauce. Add coleslaw mix; stir to coat. Spoon about 1/;2 cup pork mixture into the center of each tortilla.

I garnished with Cilantro, green onion, bean sprouts and lettuce.

Recipe from Taste of home magazine

Apple Dumpling Bake

2010-01-20T10:41:00.000-08:00

I was a little skeptical about this dessert, I mean... really? Mountain Dew? It turned out delicious. It was flaky and cinnamon-y (is that a word?) and it was perfect over vanilla ice cream.

Ingredients:

2 tubes (8 oz each) refridgerated crescent rolls
2 medium granny smith apples
1 1/2 cup sugar, divided use
1/3 cup butter, melted
3/4 cup mountain Dew soda
ground cinnamon
ground nutmeg
Vanilla ice cream

1. peel apples and cut into 8 wedges each apple. Place in bowl and mix with 1/2 cup sugar, shakes of cinnamon and nutmeg. Unroll rescent rolls and seperate the dough into 16 triangles. Wrap a crescent dough triangle around two apple slices. Place in greased 13 x 9 inch baking dish.

2. In a bowl, combine remaining sugar and melted butter; sprinkle over rolls. Slowly pour soda around the rolls (do not stir) Sprinkle cinnamon over the whole pan.

Bake uncovered, at 350 degrees for 35-40 minutes or until golden brown. Serve warm over icecream.

Recipe from Chris Shields, Indiana (From the Taste of home magazine)

Schlotzky's Panini

2010-01-19T11:13:00.000-08:00

I LOVE schlotzsky's (I don't even know how to spell it, but I love it) It's a sandwich shop and to be honest, I don't see too many of them around anymore. I used to work there when I was in college in Orem, UT. I didn't love the job, but I loved going home every day with a sandwich. So here is my best re-do of their masterpiece. I didn't know about using Sourdough rolls, so I used sourdough bread instead, and made it into a panini. I WILL be making this again. We had it with the broccoli and cheese soup. YUM!

Ingredients:

mozzarella cheese
pepperoni
salami
ham
olives
slices of sourdough

I put two pieces of bread on a broiling rack and placed meats and cheese and broiled for 2-3 minutes. I then put the sandwich together onto my grill to toast the outside, I also added olives. Once it was done I opened it up and added lettuce. David says I can't call it a Panini if it had lettuce in it, but I then told him, "I'll do what I want :)"

(We had to smoosh *that is a technical term, BTW* it down with something, so we grabbed the bag of flour out of the pantry and covered in in tin foil. worked great!)

Recipe from out of this little crazy brain of mine.

Broccoli and Cheese soup

2010-01-19T11:10:00.000-08:00

Last night it was snowing and cold and a bowl of soup sounded delicious, lucky for me I had all the ingredients to make this recipe. It was creamy and delicious, with just the right amount of broccoli and cheese, needless to say it was YUM-O. try it.

Ingredients
6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 7-inch sourdough bread boules (round loaves )
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese , plus more for garnish
Directions
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Recipe from foodnetwork.com

Creamy enchiladas

2010-01-17T17:10:00.000-08:00

I LOVE creamy 'ladas. I do. Love them. My husband doesn't so usually I give in and make them his way... but lucky for me I didn't have enchalada sauce so we had to do them the way I like **no I didn't plan that, it just worked out in my favor** So here are they yummiest 'ladas EVER! I also like these puppies rolled up in flour tortillas instead of the casserole style. You can also make this ahead and freeze it. Yum. Yum. Yum. In fact just talking about them makes me want to go have another serving :)

{This picture really does not do this justice, sorry. I am a cook, NOT a photographer :)}

Ingredients:

1 large onion, chopped
3 Tbsp butter
1 13oz can evaporated milk
2 cans cream of chicken soup
2 4oz can chopped green chilies
3 chicken breasts, cooked and diced
12 corn tortillas (sometimes I use flour)
2 cups grated cheddar cheese

Saute onion in butter. Add evaporated milk and chicken soup. Stir until smooth. Add chilies and chicken, stir all together.

Grease 9x13 pan. Line with 6 tortillas, pour half of chicken mixture over them and sprinkle with 1/2 of cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.

Cover dish loosely with aluminum foil and bake for 45 minutes at 350 degrees.

Makes LOTS!

Recipe from Stephanie Gubbler. Thanks babe!

Herbed Orzo

2010-01-17T17:02:00.000-08:00

I didn't know how this pasta side dish would taste, being that I have NEVER had orzo, but I actually really liked it. It was light, almost refreshing with the lemon. This would be a perfect side dish with some grilled chicken in the summer.

Ingredients:

1 cup orzo
2 Tsp fresh lemon juice
3 Tbsp fresh herbs like:
dill
parsley
chives
cilantro
Salt and pepper

In a large pot of boiling salted water, cool 1 cup orzo until al dente. Drain orzo and transfer to a medium bowl. Add 3 tablespoons chopped fresh herbs, such as those listed above. add 2 Tsp fresh lemon juice. Toss to combine. Season with course salt and ground pepper. serves 4.

Recipe from Everyday Food by Martha Stewart

Kung Pao Chicken

2010-01-16T12:32:00.001-08:00

I saw this sauce at the store and thought, "What the heck, I'll give it a try" Not expecting too much I threw the vegetables in a pan and it actually tasted like Panda's Kung Pao! It was yum-o. Give it a try.

Ingredients:

1 green bell pepper, diced
1 green zucchini, diced
1 yellow zucchini, diced
3 chicken breasts, chopped into bite size pieces
green onion
cashews
1 bottle of Kung Pao marinade
1 bag of frozen mix (peas, carrots and corn)

Saute' bell pepper, zucchinis together until soft. Remove and set aside. In same pan fry up chicken on high heat. Stirring constantly. Once browned and cooked through add vegetables back in, and also 1/2 of the frozen bag. Once combined add 3/4 jar of Kung Pao sauce. Heat on low for 5-8 minutes. Chop green onion and cashews as garnish. Serve over rice.

Pork empanadas with thyme

2010-01-05T13:17:00.000-08:00

Ingredients:

1/2 medium Yukon gold potato peeled and diced small
1 Tbsp extra-virgin olive oil
1/2 small yellow onion, diced small
1 clove garlic, minced
1/2 pound ground pork
2 tsp fresh thyme leaves, plus two small sprigs for topping
1 1/2 tsp chopped sage
2 tsp all purpose flour, plus more for working
2 Tbsp golden raisins (optional)
2 Tbsp toasted pine nuts (Optional)
1 Tbsp sherry vinegar (I just used regular)
course salt and ground pepper
Empanada dough (see below)
1 large egg

1. set a steamer basked in a pot with 2 inches boiling water. Add potato, cover, and cook until tender, 10-15 minutes. In a large skillet, hear oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion softens, 5 to 7 minutes. Raise heat to high and add pork, thyme, and sage; cook, breaking up meat with a spoon, until pork is no longer pink, about 4 minutes. Add flour; cook, stirring until blended, about 30 seconds. Add raisins, if using and 2 Tbsp water, cook until thickened, about 1 minute. Remove from heat and stir in potato, pine nuts (optional) and vinegar. Season filling with salt and pepper and let cool.

2. Preheat oven to 400 degrees, with racks in upper and lower thirds. On a floured surface, divide dough in half and roll each piece to an 1/8-inch thickness. Using a 6 inch cookie cutter or plate as a guide (I used the lid of my shortening can) cut out 8 circles. Place 1/4 cup filling on half of each circle, leaving a 1/2 inch border. Brush edge with water; fold top half over filling. Press edges to seal, then crimp firmly with a fork.

3. Transfer empanadas to two baking sheets lined with parchment. In a bowl, beat egg with 1 Tbsp water. Brish emanadas with egg wash and top with thyme sprigs. Bake until golden about 30-40 minutes, rotating sheets 1/2 way through.

Empanada Dough:

in a food processor, pulse 4 cups all-purpose flour (spooned and leveled). 2 Teaspoons baking powder, and 1 Tbsp coarse salt. Add 2 Tbsp each minced sage and thyme; pulse until combined. Add 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces; pulse until mixture is the texture of coarse meal, witha few pea-sized pieces butter remaining. Add 1 cup ice water; pulse until dough is crumbly but holds together when squeezed (add up to 1/4 cup more water, 1 Tbsp at a time, if needed) Turn dough out onto a lightly floured surface and knead just until dough comes together 4 or times.

Recipe from EVERYDAY food by Martha Stewart

Hoppin John by Elizabeth Eastmond

2009-12-31T11:40:00.000-08:00

Yeah!!! my first "guest" post. If you want to share you recipes with me (us) than please email me, I would love to have your family favorite :) barbaracharon@yahoo.com

For a time we lived in the south--Arlington, Texas--to be exact. Every region of the country has their food traditions and one famous one for that area is serving a dish called "Hoppin' John" for New Year's Eve. Basically it's a combination of black-eyed peas, brown rice, sausage and bacon all simmered together. I got the recipe from my cross-the-street-neighbor, Margaret Hall, who brought some over one New Year's Day. "Oh, you have to try it!" she said. "It brings good luck to the new year." I ate it, and was hooked. As for good luck? Well, that was the year one of my children was born--a baby a sure sign of good luck if I ever saw one.

Happy New Year and Enjoy!
Elizabeth Eastmond
elizabethcooks.com

Hoppin' John
Prepare separately:
1 cup brown rice (when cooked yield is 3 cups)
1 pound Jimmy Dean's Sage sausage, browned and drained
1 pound bacon, chopped and cooked
1 onion, chopped
1 bunch celery, chopped
3 16-oz. cans black-eyed peas, drained and rinsed
a few drops of Tobasco sauce, to taste
salt and pepper (check first, as the bacon can add enough salt)

Add all to a crock pot. It is ready when hot (2-3 hours). You can also do this stovetop, adding chicken broth as necessary to keep it moist. I've also heard it can be made with white rice, or spicy-hot sausage, although I've never tried that.

We like serving it with freshly baked tortillas, or gritty corn chips for scooping. It's always better the next day too, so enjoy it on New Year's Day while you take down the Christmas tree.

Carmel Popcorn

2009-12-30T12:30:00.000-08:00

Ingredients:
6 qt popped corn
1 cup butter
2 Cups brown sugar
1/2 cup karo syrup
1 tsp salt
1 Tbsp vanilla
1/2 tsp baking soda

put butter, sugar, karo and salt in sauce pan. Cook on medium heat, bring to a boil, stirring constantly. Let boil for 5 minutes, stirring occasionally. Remove from heat and add vanilla and baking soda. Mix with popcorn, cook in oven at 250 for 45 minutes. I put the popcorn in a big metal bowl. You will need to stir the popcorn every 15 minutes while baking.

Place on sprayed wax paper to cool

Recipe from Cindi McNiven

Easy Bake oven Chocolate cake

2009-12-30T11:53:00.000-08:00

I don't know about all of you, but I have a little girl that LOVES to bake. So it only made sense that Santa brought her an Easy Bake Oven for Christmas. I was so excited when I saw what Santa choose, until I went to the store to buy "Mixes". WHAT A RIP! They want $5.69 for enough cake batter for two (Very small) cake pans. NOT! So to the web I went.... and I did find, oh yes... so here is the first, there will be more to come.

WARNING: THIS CAKE WILL PROBABLY ONLY TASTE GOOD TO LITTLE PEOPLE WHO DON'T KNOW THE DIFFERENCE :)

Easy Bake Oven Recipe
Children's Chocolate Cake Mix
1 cup sugar
3 Tablespoons unsweetened cocoa powder
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening

In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziplock bags. Seal containers. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 11 packages of Children's Chocolate Cake Mix for Easy Bake Style Oven.

To Use:
1 package cake mix
4 teaspoons water

Mix together and stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Follow directions for child's oven, or bake in Mom's preheated 375° oven for 12 to 13 minutes. Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool, frost with Children's Chocolate Frosting. Serves 2 children.

Turkey cutlets with rosemary and shallots

2009-12-30T08:11:00.000-08:00

My hub-o-love got me a subscription to EVERYDAY food by Martha Stewart! When I thumbed through it on Christmas day I found this recipe. It was delicious, easy too!

Ingredients:
1 boneless turkey-breast half, sliced on the diagonal into 8 cutlets
2 Tbsp extra-virgin olive oil, plus more as needed
Course salt and ground pepper
4 shallots, quartered lengthwise
1/2 cup dry white wine (I used chicken broth)
5 sprigs rosemary (about 1 inch each)
1 Tablespoon cold unsalted butter, cut into pieces

1. One at a time, place turkey cutlets between two sheets plastic wrap, using meat mallet or heavy skillet, pound cutlets to 1/4 inch thickness. In a large skillet, heat 1 Tbsp oil over medium-high heat. Season turkey with salt and pepper. In batches, cook turkey until cooked through, 1 to 2 minutes er side (add up to 1 Tbsp oil if needed, reducing hear to medium if skillet becomes too dark). Transfer turkey to plate and cover.

2. Add 1 Tbsp oil and shallots to skillet; season with salt and pepper. Cook, stirring occasionally, until shallots are tender, about 4 minutes. Add wine and rosemary and cook until syrupy, about 3 minutes. Add broth and cook until reduced by half, about 2 minutes. Return turkey to skillet and cool until warmed through, about 1 minute. Remove from heat and stir in butter; season with salt and pepper. Serve with potatoes (I did mashed)

Recipe from EVERYDAY FOOD by Martha Stewart

"Ugly Dip" (Salsa)

2009-12-28T17:19:00.000-08:00

Two years ago, when we first moved here, I was asked to be in a "meal group" It was FANTASTIC! Monday-wednesday dinner was brought to my door, hot and ready to eat, then on Thursdays it was my turn to make and take dinner. There was a girl in the group, Breanne, she cooked the MOST amazing foods, as did everyone. This is her salsa recipe, called Ugly dip (Yes, you know me... I LOVE the name!)

Ingredients:

5-6 green onions, chopped
1 small can chopped olives
3 tomatoes, chopped
1 1/2 tsp vineager
3 Tbs. olive oil
1 can of Jalapeno salsa (I couldn't find this for the LONGEST time, so I have included a picture of the can. I know... I rock!)

Recipe from Breanne Street

White Bean Chicken Chili

2009-12-28T17:11:00.000-08:00

A year ago (I can't believe it's already been a year) I had my third child and at the ripe age of 30 and because of it, I contracted a heart disease called Peripartum Cardiomyopahty. It completely changed my life, I couldn't do ANYTHING, and for the first 3 months our ward (Church) brought us in dinner every other night. It was a HUGE Blessing and this was one of the dinners we got. Miss amazing, @CyndyMickelson gave me her recipe for this chicken chili. YUM. Stick it in a crock pot for the day and forget about it.

Ingredients:
3 cans Great Northern White Beans
3 chicken breast (1/2's) cook-season with below spices and cut up into small cubes
1 T. olive oil
1 Med Onion chopped
4 t. garlic
2-4oz can chopped green chilies
1 can chicken broth
3 c. grated jack cheese
2 t. cumin
1 1/2 t. oregano
1/4 t. gr. cloves
1/4 t cayenne pepper
S & P

Directions:
Cook chicken cut into small cubes and season. Saute onion, garlic in oil, add chilies and saute for 2 min. Add beans, chicken broth, onion mixture & chicken to large pot or crock pot. Simmer for 2 hours. Then add cheese and let it melt. Season with S&P. Garnish with sour cream and salsa and fresh snipped cilantro.
Yummy on a "cold" day.

Number Of Servings:Probably 6-8

Recipe from Cyndy Mickelson

Oriental Glazed Chicken

2009-12-27T08:15:00.000-08:00

I found this recipe in a Family Circle magazine and gave it a try. I changed the original version to be a little better, I hope. Good luck.

(I got a new camera.... aren't the pictures AMAZING!)

Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup light soy sauce (I used regular)
1/4 cup honey
3 Tbls vegetable oil
2 Tbls chili sauce (I didn't have any so I used taco sauce)
1/2 tsp ground ginger
1/4 tsp garlic powder
1 cup chicken broth
1 Tbls cornstarch
2 cups coleslaw mix
1 cup salted cashews, chopped
3 cups cooked rice

Place chicken in a baking dish for marinating. In a small bowl, mix together soy sauce, honey, 2 Tbls of the vegetable oil, the chili sauce, ginger and garlic powder. Pour over chicken and toss to coat. Cover and refrigerate for 1 hour.

Mix together the broth and cornstarch and set aside.

Heat large skillet over medium-high heat. Add chicken and marinade and bring to a hard simmer, cooking chicken completely. Remove chicken and set aside. Also set aside left over juice from pan.

Add remaining oil to skillet and add coleslaw mix. Cook, stirring until tender, about 4 minutes. Remove from pan into a bowl for serving. Pour back in both/cornstarch mixture and bring to boil until thickens, add back in chicken and cook until warm.

To assemble: Put rice in bowl, add tender cabbage and chicken on top, you can either spoon over cooked marinade of broth mixture from chicken. Then add chopped cashews.

Recipe from Family Fun.

Stuffed Mushrooms

2009-12-27T08:01:00.001-08:00

I make these every time there is a party and they are always a hit. and with only 4 ingredients, how can you go wrong!

Ingredients:

1 package of Italian Sausage (remove the casing)
1 tsp garlic powder
1 8oz package of cream cheese
45-50 white mushrooms or Crimini's whatever you prefer

Once you have removed the slimy casing place in skillet and brown sausage until completely cooked. While cooking add the garlic powder. Drain. Add back into pan and add cream cheese, stirring to combine. set aside. Wash the mushrooms with a damp cloth, snap out the stem, fill with sausage/cream cheese mixture.

Bake at 350 degrees for 20-25 minutes.

Recipe is from a friend in Kingman, Cindy McNiven.

Wassil

2009-12-21T14:27:00.000-08:00

So my friend Cyndy dropped this off to my house this morning and I knew from the second I saw it I would have to get that recipe out of her, and surprisingly enough she didn't even put up a fight. So you can all thank @CyndyMickelson for this recipe. I know I do!

Ingredients for the powder mix:

1 cup orange tang (I know right!)
3 cups sugar
12 oz lemonade mix (like Countrytime)
2 tsp cinnamon
1 tsp ground cloves

Makes 46 cups.

I know Cyndy doubled the recipe and made 15 jars (I think that is what she said)

How to make the drink:

Add 2 Tablespoons of the mix (recipe above) to 1 cup boiling water

Recipe came from the one and only Cyndy M. Love ya!

Baclava

2009-12-21T10:23:00.001-08:00

Everytime I make this I "wow" people. It really is pretty easy and you get a HUGE response. Make it this holiday season.

Ingredients:
4 sticks real butter melted
2 ½ cups chopped walnuts
1/8 cup sugar
3 tsp cinnamon
1 pound Filo dough
Mix together nuts, sugar and cinnamon, set aside. Brush cookie sheet with some of the melted butter. Place one sheet of filo carefully in the pan. Brush melted butter. Repeat until there are 6 layers of filo.
Sprinkle 1/3 of the sugar mixture
Layer two leaves of filo on top of the nut mixture, brush with butter, layer 4 more sheets, one at a time, brushing each with butter. Sprinkle 1/3 of the sugar mixture
Layer two leaves of filo on top of the nut mixture, brush with butter
Sprinkle last 1/3 nuts on top. Repeat layering of filo until all layers areused. Brush top layer with butter. With a small sharp knife, sore the top of the pastry with parallel diagonal lines about ½ inch deep and two inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of a 350F oven for 30 minutes. Reduce the heat to 300 and bake for 45 minutes longer or until the top is golden brown.
Meanwhile, make the syrup
1 ½ cups sugar
¾ cup water
1 tbls FRESH lemon juice
1 Tbls honey
Combine sugar, water and lemon juice in a small sauce pan and stirring constantly, cook over moderate heat until the sugar dissolves. Increase the heat to high and timing from the moment the syrup boils, cook briskly, umncovered for about 5 minutes. Remove the pan from the heat and stir in the honey. Pour the syrup over it slowly, up and down all the scored. Cool to room temp and cut just before serving.

Recipe is from my Mom

Captain Crunch French Toast

2009-12-21T08:55:00.000-08:00

I saw this on Diners, Drive-ins and Dives on the Food network and it looked delicious, so away I went to the good ol' web and found TONS of variations. So decided to make my own. They were crunchy and fantastic!

Ingredients:
3 large eggs
2 tablespoons sugar
1/2 cups heavy cream
1/2 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
1 (16 ounce) box Cap'n Crunch cereal (don't use the cheaper brands)
1 loaf Texas toast thick bread

1.Pour Cap'n Crunch into a gallon-size zip lock bag and crush to a course meal -- make sure there are a few good size pieces in the mix. Pour into a 9x13 pan in order to dredge properly.
2.Combine eggs, sugar, cream, vanilla, and spices in a large bowl. It will have the consistency of custard.
3.Soak each slice of Texas Toast in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.
4.Dredge in Cap'n Crunch, lightly press onto each side, and around the crust. Place on parchment paper until all slices are coated.
5.Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.
6.Cook three minutes per side. Place on parchment covered baking pan in a warm oven.

Enjoy!

Best Chicken EVER! (really!)

2009-12-19T14:48:00.000-08:00

again... no picture on this one, but because I liked the chicken so much I am SURE I am going to make it again soon...

Ingredients:

boneless, skinless chicken breasts (however many it takes to feed your family)
Montreaal Chicken Seasoning
Salt and Pepper
2 Tb olive oil

Heat oil in a frying pan until med to med-high heat. Place chicken in pan and sprinkle with salt and pepper and montreal seasoning. Cook for about 3-4 minutes on one side, then flip over and season same as before. After it has cooked for 6-8 minutes total place pan into 350 degree oven. bake for 15-20 minutes. Remove from oven WITH OVEN MITT (I forgot that part) and place on plate and cover with tinfoil for about 5 minutes.

The chicken has the YUMMIEST flavor and it so very tender.

I made this recipe with the Thai Chicken Wraps, and they were delicious!

Thai Chicken Wraps

2009-12-19T14:30:00.001-08:00

So... our camera died. dead. So sad, I know... so this entry doesn't have a picture which is unfortunate because it was YUM and looked cool too! So picture something delicious, good luck!

Ingredients:
Red onion cut into thin wedges
2 cups chopped green cabbage
1 cup shredded carrots
4 green onions, sliced
1 Tb grated ginger root
2 tsp minced garlic
2 Tb oil

Cooked Rice
tortillas (the ones you cook)
Cooked chicken chopped or shredded

Peanut sauce (recipe below)

Cooke red onion in oil until tender. Add cabbage, carrots, green onion, ginger root and garlic. Cook 2-3 minutes. Lay cooked tortilla on sheet and lay chicken, rice and vegetable along the length of one side. Drizzle with peanut sauce and roll the tortilla. Slice in half and serve the peanut sauce on the side for dipping.

Thai Peanut Sauce:

1/3 cup creamy peanut butter
1/2 cup sugar
3 Tb soy sauce
2-4 tsp minced garlic
3 Tb water
2 Tb oil

Cook in saucepan on low to med heat to dissolve sugar. stir often. (I actually forgot to read this part and served my sauce uncooked and it was still VERY yummy)

Recipe from Breanne Street (miss her and her cooking)

Christmas Cookies

2009-12-19T14:23:00.000-08:00

These are David's family favorites. We have made them every year since we got married. They are made with pecans, but because we have a little guy with a nut allergy we just leave them out. They don't last long and make sure to have some milk handy... you will need it!

Ingredients:

1/4 cup sugar
1 cup butter or marg.
2 cup flour
1 tsp vanilla
1/4 tsp salt
1 cup finely chopped pecans

cream together sugar and butter. Beat in flour, vanilla and salt, stir in nuts. Use scant tsp, roll into ball and put on ungreased cookie sheet (about 30 on a sheet). Use finger to put print in the center of each cookie BEFORE BAKING. Once out of the oven fill with frosting (recipe below)

Frosting:
1 Tsp butter or marg.
1 cup powdered sugar
1/2 tsp almond flavoring
red or green food coloring

mix with whole milk or canned milk.

Recipe is from David's mom, SueAnn Charon

Christmas Kiss Cookies

2009-12-19T14:17:00.000-08:00

Cream together:
1/2 cup peanut butter
1/2 cup shortening
1/2 cup white sugar
1/2 cup brown sugar

Add:
1 egg
2 Tablespoons Milk
1 tsp vanilla extract

mix together then add to creamed mixture:
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt

form into balls about 1 inch in diameter, roll in granulated (white) sugar. Baking in a 350 degree oven for about 8-10 minutes, or until set. Take out of oven and immediately press a chocolate kiss into center. Remove to wire rack to finish cooling. Kisses will get soft but will firm up again as the cookie cools. These take a LONG time to cool (like an hour or more)

Recipe from my Mom.... Elizabeth

Black and White mint Truffles

2009-12-14T13:46:00.000-08:00

Ingredients:

1 package creme filled chocolate cookies (I used the mint ones)
1 package (8 oz) cream cheese, softened
36 oz vanilla flavored candy coating (almond bark) I used chocolate as well
1/2 cup semisweet chocolate chips
1/2 tsp vegetable oil
cocoa for dusting

1. line 2 cookie sheets with waxed paper/ Place cookies in large food processor. Cover, process with on and off pulses until consistency of fine bread crumbs. IN large bowl, stir cookie crumbs and cream cheese until well blended (I just added the cream cheese in the food processor) it will be like a dough consistency.

2. Chop 8 oz of the candy coating, stir into the dough mixture. Roll dough into 1-inch balls, place on cookie sheet. Freeze for 30 minutes or until VERY firm.

3. In small microwaveable bowl, microwave half of remaining 28 oz candy coating on high for 1 minute at 30 second intervals. Stir. Continue microwaving and stirring in 15 second intervals until melted and smooth.

4. Remove half of the balls from freezer, using 2 forks roll each ball in coating, return to cookie sheet. Melt remaining candy coating and dip remaining balls.

5. in 1 quart resealable freezer plastic bag place chocolate chips and oil. seal bag. Microwave on high 35 to 50 seconds, squeezing chips in bag every 15 seconds until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles, and sprinkle with cocoa. Store covered in refrigerator.

Recipe from Mrs. Bliss and Betty Crocker Christmas Cookies

Peppermint Pretzels

2009-12-14T13:43:00.000-08:00

Ingredients:

Pretzel rods
White almond bark (melting chocolate)
Andes Peppermint bites

Dip pretzels in white melted chocolate, sprinkle with Andes Peppermint bites. Let cool, the chocolate gets hard when completely cooled. Eat. YUM!

Salsa

2009-12-08T11:51:00.000-08:00

In a word: YUM!

Ingredients:

3 large cans of diced tomatoes (28 oz)
2 onions, chopped
1 bunch of cilantro, chopped
1 Tbs garlic, about 3 or 4 cloves
2 cans diced chilies
1 can diced jalapenos
2 Tbs lime juice
Salt and pepper to taste
a dash of red pepper flakes (don't use if you don't want it with a kick)

I add 1 can of tomatoes with all onions, cilantro and blend in blender. Then I pour that into a bowl and blend everything else and combine, then salt and pepper to taste.

Recipe from Tyla Watson

Biscuits disguised as cinnamon rolls :)

2009-12-01T19:57:00.000-08:00

My kids were requesting cinnamon rolls this past Sunday morning, and since I didn't have any yeast, this seemed like a good option, and I remember my Mom making them the same way when I was younger... YUM!

Ingredients:

2 cups white flour
1/2 tsp cream of tarter
2 tsp sugar
4 tsp baking powder
1 stick margarine
2/3 cup milk

Mix flour, cream of tarter, sugar and baking powder in a bowl. Using a pastry cutter, incorporate the stick of margarine until pebbly. gradually add 2/3 cup milk, knead 5 times on floured surface. Shape into biscuits. Bake at 425F for 7-8 minutes.

Sometimes I add fresh herbs for a yummier taste.

To make these into cinnamon rolls:

roll out dough into a large rectangle. Using a pastry brush, brush on melted butter. Then sprinkle brown sugar and cinnamon. Bake for 7-8 minutes. When they come out of the oven drizzle with a glaze made out of powdered sugar and milk.

Recipe for biscuits is from Lucinda Meyers Milton

Gingerbread Pumpkin Trifle

2009-11-30T12:12:00.000-08:00

WARNING: This recipe will make your mouth water!!! How rude is it that I am giving you 'Thanksgiving' recipe's after Thanksgiving? Forgive me? Please... Make this ANYTIME, it's so yummy I think I am going to go make it right now, what diet? :)

Ingredients:

1/2 cup shortening
1/3 cup sugar
1 cup molasses
1 egg
2 1/3 cups all purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp salt
3/4 cup hot water

Filing/topping:

2 cups cold water
1 package (3.4 oz) instant vanilla pudding
1 can (15 oz) canned pumpkin
1/2 cup packed brown sugar
1 tsp vanilla
1/2 tsp ground cinnamon
2 cups heavy whipping cream
1/3 cup sugar
1 tsp rum extract

1. In large bowl cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine flour, baking soda, ginger, cinnamon and salt. Add to creamed mixture alternatively with water, beating well after each addition.

2. Pour into greased 13 x 9 in ch pan. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool on wire rack, cut into 1/2 inch cubes, set aside.

3. In large bowl whisk milk and pudding for 2 minutes. Let stand 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken, add sugar and extract, beat until stiff peaks form.

4. Set aside 1/2 cup gingerbread cubes. In a 4-qt trifle bowl or glass serving bowl layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread and sprinkle on top. cover and refrigerate for at least 1 hour before serving.

** Take a short cut a nd buy gingerbread cake in the package and make that according to the directions!**

My sister in law, lisa made this recipe at Thanksgiving, and she got it out of a "best ever Thanksgiving' recipe book

Christmas Salad

2009-11-30T11:56:00.000-08:00

Ever since I was a little girl my Mom made this recipe for either Thanksgiving or Christmas, both if I was lucky :) I know, the picture isn't that appetizing, but BELIEVE me, it's yummy!

Ingredients:

6 oz package cherry jello
6 oz package raspberry jello
1 can whole berry cranberry sauce
1 8 oz can crushed pineapple
1 pint sour cream
1 bag frozen raspberries

Dissolve cherry jello in 1 1/2 cups boiling water. Add cranberry sauce and crushed pineapple, pour into 13 x 9 inch pan (for thicker salad use 9x9) chill in fridge until firm. Once firm spread with sour cream (make sure it's even) then, dissolve Raspberry jello in 1 1/2 cups boiling water, stir in raspberries until thawed, spoon over sour cream, chill until firm, then ready to serve.

Recipe is from my Mom

Layered Nachos

2009-11-30T09:37:00.000-08:00

Since finding foods for the family and Barb to eat can be a challenge, I thought I would make it easy for myself and do nachos.

Ingredients:

chips
meat
beans
cheese
lettuce
tomato
green onion
jalapenos

You can put all or one of the ingredients on, it doesn't matter. Here are what nachos look like in my house:
David:

we will just call these, the ULTIMATE nachos. He had EVERYTHING!

Barb:

I am not sure if you could call mine "Nachos" there were two, yes two chips at the bottom but, no cheese, lots of lettuce, black beans, tomatoes and green onions and some meat. Pretty lame!

Keagan:

Cheese, chips, meat and olives

Riley:

yes.. just cheese and chips

Christmas Eve Punch

2009-11-23T05:17:00.000-08:00

This punch was a tradition in our family for every Christmas Eve and New Year's. I love it, and it is SO very easy.

1-46 oz can pineapple juice
12 oz can lemonade concentrate
12 oz can orange juice concentrate
4 cups water
1 qt of 7-up (1/2 of a 2 liter)

mix. I cut up a lemon and freeze it in water in the bottom of a bundt pan for a garnish.

Recipe from my Mom.

Pasta, Pesto and Peas

2009-11-23T05:06:00.000-08:00

This almost killed me. Really, almost! As you know I am on this "Raw foods" diet with no room for yummie-ness. This weekend I had people over for a "Scentsy" party and decided to make this and other yummy recipes that I could not eat. That's right, I did NOT have one bite, not one! I am very proud of my will power. Didn't think I had it in me :)

3/4 pound of fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 12 cups homemade pesto (recipe below)
1- 10 oz package frozen spinach chopped (defrosted and squeezed dry)
3 Tbs. freshly squeezed lemon juice
1 1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup Pignolis, toasted
3/4 tsp kosher salt
3/4 tsp freshly ground pepper.

Cook pasta i large pot of boiling salted water for 10-12 minutes, until pasta is al dente. Drain and toss in a bowl with olive oil. cool to room temp. In the bowl of food processor, puree the pesto, spinach and lemon juice. Add the mayo and continue to puree'.
add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pignolis, slat and pepper. Mix well. season to taste and serve at room temp.

Homemade Pesto

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 Tbs diced garlic (about 9 cloves)
5 cups fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground pepper
1 1/2 cups olive oil
1 cup freshly grated Parmesan cheese

place the walnuts, pignolis and garlic on bowl of food processor. Process for 30 seconds. Add basil, S & P. With processor running slowly pour in olive oil until pesto is finely pureed. Add the Parmesan and puree for a minute more. Serve or store pesto in fridge or freezer. If freezer add a THIN layer of olive oil on top.

(I have had mine in the freezer for months, and it is still good)

Recipe from THE Barefoot Contessa, Ina Garten

Orange Fruit Dip

2009-11-23T05:03:00.000-08:00

1 cup sugar
3 Tbs cornstarch
1 cup water

Add these in sauce pan and cook until clear. Once cooked add:

6 oz frozen orange juice concentrate (1/2 can)

let cool.

Then whip 1 cup whipping cream, beat until thick and add to sauce pan. Stir and serve. YES it's that easy!

Recipe is from my Mom, who got it from some lady named Hazel Sonne.

Enchilada Casserole

2009-11-23T04:55:00.000-08:00

I usually just make enchilada like this, but because of my new diet, I left the chicken chunks EXTRA big, and just used 4 tortillas to layer (because I can't eat those) and it worked out. I just picked out the chicken and my family loved the rest.

Ingredients:

1 can cream of chicken (I used the heart healthy kind, if there is such a thing)
1 can green enchilada sauce
1 can diced green chilies
3 boneless, skinless chicken breasts boiled and cubed
shredded Monterrey jack cheese
flour tortillas

mix the cream of chicken, diced chilies, enchilada sauce and chicken in bowl. spray glass 9 x9 pan with cooking spray. layer 1 flour tortilla, chicken/sauce mixture and cheese. Then repeat, you can only get two maybe three layers so don' be stingy with the chicken/sauce layer. I just baked it until it was warmed through. about 25 minutes. I served it with LOTS of broccoli, yum!

My recipe

Chicken Tikka Masala

2009-11-18T05:12:00.000-08:00

{sorry.. you can barely see it on my plate, it was attacked by my HUGE salad :)}

Pastor Ryan's Chicken Tikka Masala

3-4 chicken breasts
1/2 c plain yogurt
6 Tb butter (divided)
cumin
coriander
kosher salt
1 1/2 c heavy cream
28 oz. can diced tomatoes
1 large onion
4 cloves garlic, minced
2 in. chunk fresh ginger, peeled and minced

Garam Masala
sugar
2 c Basmati rice

optional:
fresh cilantro
chili peppers
turmeric
frozen peas

Start by seasoning the chicken breasts with Kosher salt. Next sprinkle them on both sides with coriander and cumin. Then coat the chicken with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined cookie sheet and place it about 10-12 inches below a broiler for 5-7 minutes on each side. It should have slightly blackened edges. Remove from oven.

Next dice the onion and saute with 2 Tb butter over med-high heat until slightly browned. As the onions cook, mince your garlic and ginger (1x2 inch peeled chunk). Add to onions with 1 Tb salt.

At this point add 3 Tb Garam Masala spice (found in the spice section of the grocery store). If you like it hot, add a chili pepper or two. (I did a Serrano pepper and it tasted great.) Add the tomatoes and continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 Tb sugar and allow this mixture to simmer on medium for 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 Tb butter, 1 tsp salt, 1 Tb ground turmeric and 4 c water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure you use Basmati. (The turmeric adds a very subtle flavor - it's more about the vibrant yellow color it creates.)

After the Tikka Masala sauce has had a chance to simmer for a bit, add in the 1 1/2 c heavy cream. Now chop up your chicken breasts into chunks and add them into the sauce. A handful of chopped cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Masala over the top. Make sure you have some Naan bread handy too.

Recipe from the Pioneer woman

Cafe' Rio Black Bean Salsa

2009-11-16T13:54:00.000-08:00

We were invited to eat over at friends on Sunday night, and I was a little worried considering I am on this new, ultra Raw diet. But to my pleasure my Friend Anne prepared LOTS of things I could eat. I have never been to Cafe' Rio, but baby... I am finding one soon. :)

Ingredients:

1 bag sweet white frozen corn
2 cans black beans, drained and rinsed
2 large tomatoes, diced
2-3 avacados cut into smallish pieces
1/2 red onion chipped finely
1/2 c. fresh cilantro, chopped
2 Tbsp olive oil
1 Tbs. red wine vineagar
juice of two limes pulus 1 more tbsp juice
salt and pepper

Miz all ingredients. Add the avacados last after mixing other ingredients or they will get smashed.

Recipe is from Anne, who got it from Cyndy... who knows where she got it from, but THANK you for finding it!

Hard Candy

2009-11-15T06:23:00.001-08:00

Keagan was star of the week, and wanted to make suckers to pass out to her class. What possessed me to actually do it, I don't know... usually I try to talk her into something easier :) But... did it with a smile, and here they are.

all wrapped up and ready to give to her classmates

You have to have candy molds to make the suckers... I got these from my Mom ages ago. Glad she kept them from when she was a child.

Here is the hard candy recipe

1 cup sugar
1/2 cup hot water
1/3 cup light karo syrup
1/2 tsp food coloring
1/2 tsp oil based flavoring *I got these off ebay a few years ago*

Combine sugar, hot water and karo syrup in heavy saucepan. Place on high heat and stir with wooden spoon until all the sugar crystals are gone. Clip on thermometer, continue cooking WITHOUT stirring, to 290F. Then remove from heat and add coloring and flavoring. Pour immediately into molds. For suckers: place molds on cookies sheet and SPRAY with non-stick spray. (believe me, if you forget this last step you will cry when you try to get them out)

Recipe is from the Internet. can't remember where, sorry

so...

2009-11-14T15:37:00.000-08:00

So I have just been put on an all raw foods diet by my heart Doctor. For those of you who don't know me, I have a heart condition called Peripartum Cardiomyopathy. It happens after you have a baby... crazy. The medications haven't helped pull up my low EF rate, so we are now trying food. Anyhoo.... I am a healthy..hmmm... I can't believe I am about to tell all of you my weight, (breathe) Go close the door first and dim your computer monitors. Ok. I weigh... 156. AHHHH. I said it out loud! So it's not that I am HUGE and needing to loose weight, the Dr. is just trying to help my heart (along with several fun medications, that aren't really fun at all)

So... I am going to try to cook the same old Barb way for the family, and will be making myself tasty food (NOT!). So you will get a two for one deal on Barbbakes. A vegan, non cooked meal (not by choice :) and a regular 'wish I could eat' meal.

Tons of fun!

Please... if you know any recipes that use fresh fruits and veggies that is NOT cooked please let me know. This is only temporary (that is the only thing that got me to stop crying!)

thanks friends!

The Burger

2009-11-12T05:39:00.000-08:00

ya... no. Our burger didn't turn out like this. I was hoping because I miss In-N-Out so very much. In fact I think I am going to retire the idea of making burgers at home because I just get disappointed time and time again thinking that it will taste like INO.

So lets take a Moment of silence for Barb and her love of THIS company.

The Mamwhich... oh, it's a sandwich alright!

2009-11-11T07:38:00.001-08:00

O remember eating this when I was young, and ever since I have been on my own I have made it, when I got married I hooked my husband on it, and when the kids came along, they came to LOVE it. It's Keagan's favorite meal. And the best part.... it's SUPER easy!

Ingredients:

1 package of bacon, browned until crispy
2 tomatoes
1 package of Alfalfa sprouts
1 loaf of french bread
1 mayonnaise recipe (below)

Cut bread lengthwise in half. spread with mayonnaise, then bacon on the bottom, tomatoes on the top and sprouts on top of that. YUM, and EASY!

Mayonnaise:

3/4 cup sour cream
1/2 cup may
3 Tbsp of Dijon mustard *add more if you want the taste stronger)

Recipe is from my Mom.

and P.S. my kids LOVE this sandwich... sprouts and all!

Dijon Pork Chops

2009-11-10T17:53:00.000-08:00

I think Pork in general has a bad rap for being dry... extrememly dry. But this is NOT the case for this recipe. Each piece was juicy and tender with amazing flavor. The picture DOES NOT do it justice, promise! Try it, I promise you will not be disappointed, well... if your not a very good cook then I can't guarantee anything :)

{shown with fresh green beans with seasoning and Grey Poupon potatoes (that recipe is on the web site too)}
Dijon Pork Chops

4 1/2 inch thick butterfly pork chops
6-7 T. flour
1 tsp pepper
1 tsp seasoning salt
1/2 tsp poultry seasoning
1/4 c. butter
2 T. finely chopped green onion
2 tsp Dijon mustard
1/2 c. cold water
2/3 c. dry white wine (I used chicken broth, or water with bouillon)
fresh chives to garnish

Pound pork chops with a meat mallet to 1/4-inch thickness. Combine 5 T. flour with pepper, seasoning salt, and poultry seasoning in shallow dish. Melt butter in a large skillet over medium-high heat. Dredge chops in flour mixture and then brown in melted butter on both sides. Remove chops from skillet and set aside. Add green onion to skillet and cook until tender, about 1 minute. Stir together wine (or broth) and mustard. Add to skillet and stir to combine with meat juices. Return chops to skillet. Cover, reduce heat to low, and simmer about 8-10 minutes or until tender. (I wrote in my recipe, "Check at 5 minutes" because it cooked faster than I had anticipated.) Remove chops to warm platter. Combine water and 1 T. flour in a small bowl and mix well. Add to skillet and cook over medium-high heat, stirring constantly until thickened, about 1 minute. Pour sauce over chops and garnish with chives before serving.

Recipe from Sisters Cafe

Grey Poupon Potatoes

2009-11-10T17:48:00.000-08:00

{this picture was taken before baking.... I made them with the Dijon Pork chops... VERY yum indeed!)

Ingredients:

5 Tbsp. Grey Poupon Dijon Mustard
2 Tbsp olive oil
1 clove garlic, shopped
1/2 tsp Italian seasoning
6 medium potatoes (about 2 pounds)

Mix all ingredients, except potatoes in small bowl. Place potatoes in bowl and toss lightly, Place potatoes in lightly greased 13 x 9 x 2 baking pan or on shallow baking sheet. Bake at 425F for 35-40 minutes. or until potatoes are tender, stirring occasionally. Makes 4 servings

Recipe from a magazine clipping I got YEARS ago...

White Bread

2009-11-10T17:15:00.000-08:00

6 to 6 1/2 cups all purpose flour
3 tablespoons sugar
2 packages FLEISHCHMANN'S active dry or rapid rise yeast
2 tsp salt
1 1/2 cups water
1/2 cup milk
2 Tablespoons butter or margarine

in large bowl, combine 2 1/2 cups four, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120F to 130F) Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With Rapidrise yeast, cover kneaded dough and let rest on floured surface 10 minutes)

Cut dough into two, roll dough to 12 x 7inch rectangle. Beginning at short end, roll up tightly as for jelly roil. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2 inch loaf pan. Cover, let rise in warm, draft free place until doubled in size, about 1 to 1 1/2 hours. Bake at 400F for 30 minutes or until done. Remove from pan, let cool on wire rack.

Recipe from FLEISCHMANN's best breads ever book

Faijitas

2009-11-10T06:52:00.000-08:00

Ingredients:
(I ALWAYS grill these, but tonight I just cooked them in a Pan. GRILL them, they are better that way)

Marinade recipe:

1/2 cup soy sauce
1 tsp garlic powder
1/2 cup fresh lemon juice
1/2 cup orange juice concentrate

Mix all ingredients together. Add to either skirt steak or chicken. I cut my steak into faijita strips BEFORE marinating. No matter what meat you use, it will be yummy!

Recipe is from my Mom

Potato Stewp

2009-11-08T12:22:00.000-08:00

Potato Stewp
(thicker than soup, but not a stew)

6-8 Potatoes, peeled and cubed
2 Tbs margarine
3 Tbs flour
2 chicken bullion cubes
2 cans chicken broth
2-3 cups cheese
6-8 strips of cooked bacon
1 can evaporated milk
3-4 chopped chives
½ cup sour cream

Salt & pepper to taste, minced onion and garlic powder

Cook potatoes in water with bullion cubes. When soft drain and leave in strainer. Over high heat melt butter and sift in flour, stir with whisk. (will be pasty-it’s the Rue) slowly add the Chicken broth, a little at a time. Keep whisking. Add a little at a time until 1 can is added. Stewp should be thick. Add potatoes back and add ½ of the second can of broth. Then add evaporated milk. Stir. Keep on low rolling boil. Then add cheese, bacon, chives (green onion bottoms) pull off heat, before serving add sour cream. Then season to taste. Yum!

Recipe from Eve Cardiff

Pico de Gallo

2009-11-08T11:58:00.000-08:00

This recipe is SO very easy to make. It tastes Y.u.m. with chicken faijitas topped with cabbage.

Are you ready for this brain busting recipe, really? ready?

ok.. here you go.

1 onion
2 tomatoes
1 bunch of cilantro
juice from a lime

chop all of the above and add to bowl. Add a tiny bit of water and lime.

done.

Recipe is from my old neighbor Tyla Watson. I miss her and her cooking!

I know, right! Easy!

Beef Tamales

2009-11-08T11:43:00.001-08:00

This IS NOT the recipe I use for Tamales. The recipe I use is a family recipe from @Tanaangles Mom. I didn't think it would be ok to mass distribute the recipe without her permission, but if you want hers (which is MUCH, MUCH easier by the way) then leave a comment, If There is enough interest then I will ask her. Let me give you just a sneak peak of her recipe... it only calls for 5 ingredients including the meat. and her tamales are the YUMMIEST tamales I have ever had.

Here is a back-up recipe I found off the Food network website. Good luck.

Ingredients
2 pounds beef shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening
Directions
Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.

To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.

Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.

Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.

Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.

The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.

Recipe from Tyler Florence on the Foodnetwork

Stuffed Shells

2009-11-04T14:03:00.001-08:00

I haven't made these things in FOREVER, but they were as good as remembered. Serve them up with a fresh tossed salad and garlic bread.

Ingredients:

1 pkg jumbo shells
4 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese
2 eggs
1 Tbsp. chopped fresh parsley
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
3 cups spaghetti sauce (28 oz jar)

Heat oven to 375F. Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 13x9x2 inch baking dish, spread 1/2 cup spagetti sauce. Fill each uncooked shell with about 2 Tbsp. cheese mixture. Layer one half filled shells over sauce; spread remaining sauce over shells. Sprinkle with additional cheese, if desired. Cover with foil. Bake 35 minutes or until hot or bubbly.

Recipe from American Beauty box of Jumbo shells

Scarecrows

2009-11-04T06:30:00.000-08:00

Hello new friends. Aren't they just the cutest things you have ever seen? They just look at you and say, "hi. how are ya?" I love makng holiday themed treats!

What you'll need to make these little guys:

Cookies (I used Sour cream cookies: recipe below)
White frosting
Assorted sugar wafers (ours were about 2 1/2 inches long)
Candy corn
Mini chocolate chips
Bran cereal (I used Chow Mein noodles... only cause I had them already)
Chocolate sprinkles

Old-fashioned sour cream cookies

Ingredients:

1/2 cup chortening
1 cup sugar
1 egg
1 tsp vanilla
2 2/3 cup flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup sour cream

heat oven to 350F. mix shortening, sugar, egg and vanilla thoroughly. Measure flour by dipping method or by sifting. Blend dry ingredients; add to sugar mixture alternately with sour cream. Roll out to 1/4 inch thick on well floured pastry cloth. Cut with 2" cutter. place on greased baking sheet. Sprinkle with sugar (or don't if frosting them) bake 8 to 10 minutes.

Recipe from Betty Crocker. Love her!
Scarecrow idea is from familyfun.com

Chicken a la luffle

2009-11-04T06:00:00.000-08:00

I call this recipe, "chicken with a ruffle" This is a recipe that came from David's family when we got married. You give a little, right? I am NOT a cream of anything type person... I just don't see how something that comes out of a can in that form can be healthy! So we NEVER use it... except in this recipe. (and sometimes in enchiladas) So hope you like it... to make it EXTRA tasty add good spices to the chicken when you bake it the first time.. spices like... Rosemary, Poultry seasoning, herbes de provence. Good luck!

(we like to top our rice with the left over soup in the pan and of course... I served it with broccoli)

Ingredients:

2 boneless, skinless chicken breasts cut into strips or left whole
1 can cream of mushroom soup (try the Heart healthy kind)
1 can milk
4 Tbsp butter or marg
Ritz crakers for topping

Turn oven on to 350. In shallow baking dish add chicken and melted butter, season to taste. Bake in oven for 15 minutes. On stove top heat 1 can of cream of mushroom, fill the empty can with milk and stir to combine. once heated together turn off stove. When chicken is out of the oven add the milk/soup mkixture and top wih crushed ritz crackers. Bake 15 minutes more. Serve with Rice.

Recipe from David's Mom, SueAnn

Lemon Bars

2009-11-04T05:56:00.000-08:00

Lemon bars are a FAVORITE in this house. We usually just stick to the tried and true recipe, but I think in the future I might branch out a little bit, so if you have a good recipe you wouldn't mind sharing, let me know. Otherwise.. enjoy! P.S. David makes these in our house... he's such a great cook!

(do you like how my witch is keeping an eye out on these little yummies! That's right... I have a guard witch on my lemon bars!)
Ingredients:
1 cup flour
½ cup butter or margarine
¼ cup confectioners’ sugar
2 eggs
1 cup granulated sugar
½ tsp baking powder
¼ tsp salt
2 Tbsp lemon juice
Heat oven to 350F. Measure flour by dipping method or by sifting. Blend flour, butter and confectioners’ sugar thoroughly. Press evenly in square pan 8x8x2. Bake 20 min. Beat rest of ingredients together. Pour over crust and bake 20-25 min more. Do not overbake. (The filling puffs during baking then flattens when cooled) make 16 squares (nah.. more like 4 HUGE squares in our family ;)

Chili

2009-10-28T13:04:00.001-07:00

When it looks like this outside:

you definetively need chili!

Ingredients:

1-2 lb hanburger
1 1/2 chopped onions
1 chili packet (seasoning packet)
1 Tbs chili powder
1 big can tomato sauce
1 small can tomato sauce
1 tsp garlic salt
3 cans diced tomatoes
2 small cans kidney beans
2 small cans black beans or pinto
2 Tbsp whisteshire sauce
1 1/2 Tbsp sugar
1 can chili

brown hamburger and onions in sauce pan. Mix all other ingredients into crockpot. I drain and rinse my beans. add hamburger and onion mixture to crockpot and simmer on low for 6 to 8 hours.

Recipe came from my besty Kristy Bliss

Gingerbread Pumpkins

2009-10-28T13:01:00.001-07:00

1/3 cup shortening
1 cup brown sugar (packed)
1 2/ cups dark molasses
2/3 cup water
7 cups flour
2 tsp soda
1 tsp salt
1 tsp all spice
1 tsp ginger
1 tsp cloves
1 tsp cinnamon

Mix shortening, sugar and molasses thoroughly. Stir in water, measure flour by dipping method or by sifting. Blend all dry ingredients, stir in. chill.
Heat oven to 350F. Roll dough 1/4 " thick on lightly floured board. Cut with gingerbread boy cutter (or pumpkin cutter.. hello!) place on lightly greased cookie sheet. bake 10 - 12 minutes.

Royal Icing
2 large egg whites
4 cups sifted powder sugar, or more to thicken
juice of 1 lemon

beat the whites until stiff, but not dry. Add sugar and lemon, beat 1 more minute. May be stored up to 3 days.

Recipe is from my Betty Crocker Cookbook