Easy Breadsticks

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!)

Penne Rustica

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.

Texas Sheet Cake

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!

Carmelitos Bars

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.

Olive Garden Breasticks

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!

Sushi

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!

Ruth's Chris' sweet potato casserole

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

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

White Bean Chicken Chili

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

Baclava

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

Best Chicken EVER! (really!)

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!

Salsa

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

Gingerbread Pumpkin Trifle

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

Orange Fruit Dip

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.

Dijon Pork Chops

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

Potato Stewp

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

Olive Garden Chicken Scampi

This picture DOES NOT do this justice... This recipe is so creamy and wonderful, it looks dry in the picture, but really, it's VERY delicious. One of my husbands favorites, but WARNING: this recipe should NOT be made if you can't juggle 5 pans at once.. it's kind of a complicated recipe, but try it.. you'll never go to Olive Garden again.


{Usually the chicken is covered in the sauce, but since I was having company and had to make a lot, I cooked the chicken only partially in the pan, then finished it off in the oven... It was still VERY yummy}

ALso in the photo: Rosemary Bread and salad

Olive Garden Chicken Scampi

3 Tablespoons butter
2 Tablespoons chopped onion
¼ cup garlic (8-12 cloves) YES... use all 8
1 ½ cup chicken broth
½ tsp salt
½ tsp Italian seasoning
½ tsp crushed red pepper flakes
¼ tsp pepper
2 tsp minced fresh parsley
1 cup heavy cream

5 to 6 quarts water
16 ounces angel hair pasta
4 Tablespoons light olive oil
12 chicken tenders
½ cup flour
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
2 tsp minced fresh parsley

Make scampi sauce by melting butter in a preheated pan over medium/low heat, Add 2 tablespoons chopped onions to saute for 2-4 minutes or until the onions begin to turn brown. If the butter begins to burn turn down the heat. When the onions are translucent add the minced garlic and sauté for 30 seconds. Don’t let the garlic burn. After sauté add the chicken stock and spices. Bring mixture to simmer. Simmer for 15-18 minutes or until sauce is reduced by ½ . Add parsley and cream and simmer uncovered for about 10 minutes. Do not let mixture reach a boil.
Bring water to boil and cook pasta until al dente, then drain and add cold water to help pasta from sticking and to prevent it from cooking further.
Flour and salt and peper the chicken tenders, then brown in pan with melted butter. After all the chicken is cooked, add bell pepper to pan to pull up pan drippings. If making all 4 portions, it will take two pans.
Divide the scampi sauce in half and pout it over the chicken and veggies in each pan. Ad 2 portions of pasta to each pan, then toss the ingredients a bit and continue to cook for a couple of minutes of until the pasta is heated through. Prepare each dish by serving equal amounts of pasta into 4 plates. Use a spoon or tongs.
Sprinkle fresh parsley on top. Yum!

Raspberry Cream Scones

Raspberry Cream Scones

Makes 8 Scones

2 Cups unbleached all-purpose flour
1/3 Cup sugar, plus 2 Tbsp for topping
1Tbsp baking powder
2 tsp grated lemon zest
¼ tsp salt
4 Tbsp (1/2 stick) unsalted butter, cut into bits and chilled
1 large egg
½ Cup heavy whipping cream, plus 2 Tbsp for the glaze
1 tsp pure almond extract
¾ Cup fresh raspberries of frozen (unthawed) unsweetened raspberries


1. Position a rack in the center of the oven and preheat the oven to 400° F. Lightly butter a baking sheet or line it with parchment paper.
2. Place the flour, 1/3 C of sugar, baking powder, lemon zest and salt in a large bowl and whisk to combine well. Add the chilled butter. Using a pastry blender, or 2 knives, blend the butter into the mixture until it is crumbly and well combined.
3. Place the egg, cream and almond extract in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just barely combined. Gently fold in the raspberries. Do no over mix the dough or the scones will be tough.
4. Turn out the dough, along with any loose dry bits, onto a lightly floured work surface and pat into a disk about 1 ½ inches thick. Cut the dough with a knife into 6 pie shaped wedges and place them on the prepared baking sheet.
5. Brush the scones with the remaining 2 Tbsp of cream and sprinkle them with the remaining 2 Tbsp of sugar.
6. Bake the scones until they are golden brown and firm to the touch, 15 or 20 mins.
7. Place the baking sheet on a wire rack and let the scones cool about 10 mins. Serve the scones warm or at room temperature. The scones taste best the day they are made.

I drizzled almond flavor frosting over the top... very naughty.. but VERY yummy.

I got the recipe from my cousin Alice and she got it from Food to Live By by Myra Goodman

Herb Cheese Pizza

You will LOVE this recipe!!!


The finished product...yum!



The dough before the toppings



With the toppings...before baking


another little helper!

This was the YUMMIEST pizza we have ever made. The dough was perfect, soft on the inside with a nice crunchy crust. Because I am new at this, I don't know if I should type a recipe from an actual magazine, so... go HERE for the recipe. There. That makes it easier.

Hope you enjoy!

This recipe is from Cooking light (obviously)

The BEST steak sandwhich

This has to be the BEST steak sandwhich David and I have ever had. Try this, try this, try this. I totally made up for the REALLY bad homemade mac and cheese that we had the night before!!



Ingredients
• 1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
• Kosher salt
• Freshly ground black pepper
• Olive oil
• 2 yellow onions, sliced in rings
• 1/2 teaspoon fresh thyme leaves
• 1 recipe Mustard Mayo, recipe follows
• 2 mini focaccia buns, sliced in 1/2
• 1/2 cup baby arugula
Directions
Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
Mustard Mayo:
• 3/4 cup good mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons sour cream
• 1/8 teaspoon kosher salt
Whisk the ingredients together in a small bowl. Serve at room temperature.
Yield: 1 cup

The recipe is from the almighty Barefoot Contessa (Ina Garden) Bless her heart and her recipes.