Hawaiian Basil Pizza on Whole Wheat Pita

This is a fairly basic generic recipe but we all loved it. Of course we get the buffet of ingredients out there and the kids all go to town making their own pizzafied creations. Who doesn't love pizza? 

Pita bread rounds - whole wheat (or not)
pizza or marinara sauce (add sugar to taste)
ham - sliced
pineapple tidbits
basil - coarsely chopped
red bell peppers - sliced
sweet onion - thinly sliced
tomatoes - diced
garlic salt

Bake 350 until bubbly.

Mexican Haystacks

Not sure what to call this but we LA-ove it! A great compromise to soup on a cold day. You could also serve this on a bed of lettuce. yum yum.

Mexican Haystacks

8 oz cream cheese
2 C milk
2 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tlb chicken bouillon 
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel


Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you'll get to it shredding on it's own :)

Serve over a bed of tortilla chips and rice with warm breadsticks. Garnish with cheese and fresh cilantro. YUM!!!

Pizza Bites

I saw this idea on Pinterest. What a great idea.. right? Well I tried the recipe and I didn't like it. They were dry, flavorless and not worth the ingredients. So I conceptualized my own. We all loved them!

1 1/2 C Flour
1 1/2  milk
1/4 C butter melted
2 eggs
1/4 tsp pepper
1 Tbl sugar
1 Tbl dried onion flakes
1 tsp garlic powder
1 1/2 tsp baking powder
1/4 tsp regular seasoning salt
1 C mozzarella cheese - grated
1/4 Parmesan cheese
1 C  pepperoni - diced

Combine all dry ingredients, stir until well mixed. Add egg, milk and butter slowly stirring until well combined and smooth. Then add cheese and pepperoni. Let stand 10 minutes. Scoop into well greased muffin tins. (You can also do these in mini muffin tins - juts bake less time) Bake 325 until golden approx 20-25 minutes.  Serve with marinara and ranch. My kids love these for their school lunches as well. SCORE!

Awesome Blueberry Muffins

Emily’s Blueberry Muffins

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 tsp vanilla
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1.     Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2.     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.

3.     To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4.     Bake for 20 to 25 minutes in the preheated oven, or until done.

PUMPKIN CHOCOLATE CHIP BREAD

Happy first day of fall! Yay!

2 1/2 cups white flour

1 cup whole wheat flour or quick oats
3 cups sugar

2 teaspoons baking soda
2 1/2 teaspoons cinnamon

1/4 teaspoon cloves
1 teaspoon nutmeg

1 teaspoon salt

16 oz cooked or canned pumpkin puree (not pie filling)
1/2 C oil

1/2 C applesauce
4 eggs, beaten lightly

2/3 cup water
1 cup semi-sweet chocolate chips 



Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans. 



Mix flours, sugar, baking soda, cinnamon, clove, nutmeg, and salt together in a large bowl; set aside.
Mix pumpkin, oil, applesauce, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips.
Place batter in prepared pans. Sometimes I sprinkle chips onto of the batter for added yumminess.
Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

Whatchamacallit

Whatchamacallit's...By far my most favorite candy bar on the planet. Could also be called Candy Bar Crispies. YUM!

Combine in large stock pot and slowly let melt (don't over cook!)
1 1/2 bags of marshmallows
1 stick of butter
dash of salt

Once melted add and stir
1/3 C chunky peanut butter
1/3 C peanut butter chips
1/2 C Heath Toffee Chips
1/4 C chocolate chips
then add - rice crispies until right consistency - you want them still pretty gooey.

Pour into a buttered cookie sheet and press firmly down. Then pour smooth chocolate topping (below) on top and let cool.

Topping - melt in a sauce pan
1/2 C butter
1 tsp vanilla
1/2 C milk
1/4 C cocoa powder
1/4 C peanut butter
powdered sugar until right consistency. Should be thin but not too runny. As to cools it should set up quite firm.

Then slice into bite size pieces of heaven.

Devil Oatmeal Cookies

These are by far the most devilish cookies ever. Although... I think I could say that about every cookie. These ones are  truly awful they are SO good. Soft, chewy, dang delish!

1 c brown sugar
1 c white sugar
1 c butter (two cubes)
2 eggs
1 tsp vanilla

1 1/2 c flour
3 c old fashioned oats
1 tsp salt
1 tsp baking soda
dash of cinnamon

Bake at 325 for 10 mins. When they're cooked perfectly, they come out looking a little pale and underdone, but a little golden around the edge. Let them cool for a minute before transferring them to a cooling rack.
yields: 3-4 dozen depending on size. 

(you can add white and milk chocolate chips to these as well and they are YUM!_

Vegetarian Lasagna

I love this! Totally tasty and a winner with or without chicken. Thanks Kelsey for this "keeper"!

1 jar of red "spaghetti" sauce (I use Classico Tomato & Basil or Four Cheese)
6 uncooked lasagna noodles (no boil is fine)
1 carton 15 oz Ricotta cheese or cottage cheese
1 1/2 cups shredded Parmesan, divided
2 tsp dried basil
Shredded mozzarella
1/4 tsp pepper
1/2 tsp garlic salt

Preheat oven to 375.

Stir 3/4 c parmesan and basil into ricotta. Season with salt and pepper.
Chop veggies of choice -zucchini, carrots, onions, mushrooms, broccoli and spinach too. You can puree the veggies also if you have picky eaters. If you decide to use chopped veggies,  you can saute them just a bit with a little butter and salt and pepper.

In 9X13 dish, spread 1 c sauce. Top with 3 uncooked lasagna noodles. Spread half ricotta cheese mixture over noodles. Sprinkle with chopped veggies and mozzarella cheese. Top with 1 c sauce. Repeat layer: noodles, ricotta, veggies, mozzarella, but hold sauce. Put a final layer of noodles on and then spread the rest of the sauce over the top layer of noodles.

Cover with foil and bake 50 minutes. Uncover, sprinkle 3/4 c parmesan over top. Bake uncovered 10 minutes. Let stand 5 minutes before serving.

CHICKEN ADD ON
boil or roast 3 chicken breasts
season well
shredd
and add layer to lasagna

Baked Chicken & Mushrooms

6 Chicken breasts
Coat chicken in 
1 egg
Then dip in this mixture and place in a baking dish
1 C seasoned bread crumbs
1C Parmesan (best if fresh)
1 tsp garlic salt

In a pan saute over medium heat until mushrooms are slightly tender
8 oz sliced mushrooms
1 stick butter
2/3 Tlb parsley
2 Tlb Lemon juice

Bake 375 for 45 min approx - until gold and bubbly and chicken is cooked throughout

Serve with asparagus or your faorite vegetable and fresh frensh bread.
YUM! One of my favorites!

Layered Cinnamon Cheesecake

I can always count on my friend Stacy C. to make a dish that will most certainly top my "favorites list" and this one did not disappoint! Simple and super duper YUM! (Thanks Stacy!)

2- 8 oz packages cream cheese
2- packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla or almond extract
1/2 cup butter, melted
1/2 cup cinnamon sugar

Directions
Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan. Flatten. Mix together the cream cheese, sugar and extract. Spread over the crescent rolls.
Unroll the other can of crescent rolls and place on top of cream cheese mixture.
Pour one stick of melted butter over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture. Bake at 350 degrees for 30 minutes.

Warm Black Bean Dip

Warm Black Bean Dip
Combine in a small sauce pan
1 can black beans
4 oz tomato sauce
1/2 tsp garlic salt
dash of Tabasco (optional)

Heat on low heat until bubbly. Use a potato masher and mush up.
When semi smooth add 1/2 cup Mexican cheese blend and stir until combined. Serve warm with tortilla chips. 

I'm Back...

Ahhh. Friends. Thank you for your patience. Life has been crazy. Did I say crazy? What I meant was CRAZY! Just like the rest of the world. I have said it before but life happens and life comes first.

The other day I was filtering through some of my old photos and ran across this photo of my Burgerbaby boy and realized with a sigh of sadness that this photo is quite possible the last time I have made homemade cinnamon rolls... 18 months ago (eek). Notice the baby face that Burger has since lost :(  I hope to be back in the "cooking" saddle again very soon. I actually can't wait. Some good stuff to come so keep posted.   

Dodo Salad

This is one of my favorite salads of all time. There is a restaurant in SLC called "The Dodo" that serves a salad that is light, crisp, lemony, cheesy and wonderful. This is it :)

The Dodo Dressing
1/3 C Parmesan Cheese
1/3 C Olive Oil
1/2 - 1 tsp garlic cloves minced
juice of 1 lemon
1 Tbl rice vinegar
1/2 tea salt
1/4 tea pepper

Combine in a jar and with an immersion blender blend until smooth or shake vigerously. Serve over your favorite salad.

Santa Rosa Salad

If there was a category for "SUPER Super Fav" this would be near the top. It is an oldie but A goodie!! It was my 1st post when I started this little food blog many... many... meals ago but I now have a new and improved photo so am posting again. LOVE this one!

3-4 chicken breasts - cooked then diced
2 box long grain wild rice w/ seasonings – cook, let cool... don’t over cook
juice from 1 lemon
juice from ½ lime
3 green onions finely chopped
1/4 green Bell pepper
1/2 red bell pepper
3 oz (handful) Chinese Pea Pods Chopped– ends removed
1 med avocado diced (optional)
1 C chopped pecans toasted (optional)

• Dressing
2 Garlic cloves minced
2 TLB Dijon Mustard
1 TEA Salt
1/2 TEA Sugar
1/2 TEA Pepper
2/3 Cup Seasoned Rice Vinegar
2/3 Cup Vegetable oil

Make salad dressing 1st in blender or hand mixer then refrigerate.
Mix all other ingredients together except pecans and avocado reserve until serving.
Add dressing and refrigerate at least 2 hours and serve…. Yummy, yummy! Excellent served with toasted French bread and summer fruit!

Texas Brownies

Well pretty much everyone has one of these.... but for our posterity's sake this one is our family recipe. We love these.

1 lb butter (4 sticks) - you can also do 1/2 butter 1/2 shortening
2 C water
8 Tbl cocoa
* melt in microwave and stir together well

4 eggs

1 C milk

2 tsp vanilla
4 C sugar
4 C flour
1 1/2 tsp baking soda
1 1/2 tsp salt
* add to the above

Blend together well. Pour into a greased cookie sheet. This will make 1 1/2 sheets (think) or 2 sheets (thin brownies). Bake 350 approx 25 minutes or until toothpick comes out clean. Remove from oven, let col then frost. YUM!

FROSTING
4 oz cream cheese
1 stick butter (melted)
1 bag powdered sugar
1 tlb vanilla
cocoa

Italian Vegetable Stew

Well I am on a kick. This was fabulous! I felt so good after eating this. NO bread, no cheese, no meat... it was a miracle. And I was OH so satisfied.

3 Cup water
1/2 tsp basil
1/2 + tsp garlic/seasoning salt
1 Tbl dried onion
1 tsp garlic
1/4 tsp "no-salt seasoning" from Costco (Italian seasoning could substitute)
1 can diced tomato
1/4 tsp pepper (1/2 tsp if you want a kick)
1 C frozen corn
1 C diced carrots
1/2 C edamame (out of pod)
1 C zuccinni sliced
1/2 red bell pepper - diced
1 C broccoli
2 beef boullion cubes (optional)

Bring to a simmer minus broccoli, once to a low boiling for 10 minutes add broccoli until tender approx 10-15 more minutes. It you have time let rest at a barely bubble for a while and let the flavors bind. Serve hot and if you must.... with fresh french bread and cheese. YUMMY!

Whole Wheat Snickerdoodle

A little naughty, a lot nice. These are soft, yummy and if you decide to throw in the whole wheat flour, a "little" healthy too! Yum!

1/2 C shortening
1/2 C butter (soft)
1 Tbl vanilla
2 eggs
3/4 C brown sugar
3/4 C white sugar
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg (optional)
1/2 tsp salt
1 tsp cream of tarter
1 1/2 C whole wheat flour
1 1/2 C white flour
1 Tlb milk

You can mix up the flour a bit. 1/2 and 1/2 (shown) or 3/4 to 1/4 ratio or full whole wheat flour if you are not timid.

Cream eggs, butter, shortening, sugar and vanilla. Add baking soda, cinnamon, salt, cream of tartar blend until smooth then add flour gradually until well blended. Roll into balls and place on a cookie sheet. Bake 350 8-10 minutes

Yummy Fun Call for Recipes

Hello fellow Yummy Fun friends! This is an official call for recipes. I have lots of yummy ideas and drowns (and drowns) of recipes filed away for that one special day when I can create yumminess endlessly, but today.... I am asking for contributions to mix things up a bit. If you have one or two that you la-love, please share!

Presently I have specific interest in healthy foods, even fish since those have always been a hurdle for me. My mind always tilts towards smooth creamy white sauces, butter, cheese, sugar, breads, and plenty of frosting. I love those too but I am earnestly trying to rewire my brain, so please share with me your absolute favorites (even the not so healthy ones) and I will give them a whirl, take a delicious photo, post them and of course give credit where credit is due!

Thanks to all you followers who keep in touch and are most generous with your kind words and motivation.
Email me at

lovelearninglife@live.com

XO
Jen

Diane's White Bread

Forget about anything I have ever said about bread. This bread is full of flavor and oh so moist. THIS one IS my favorite!!!! My sister Diane contributed this golden to me and... I am in love!


3 yeast
6 C milk (very warm)
3/4 C shortening
1 C sugar
3 Tbl salt
1 1/2 C water (very warm)
8-10 flour

 Keep in mind this recipe has been custom constructed for a BOSCH, if you do not have a Bosch and are using a Kitchenaid 1st of all bummer, secondly you will have to half this recipe.

Heat milk on stove top or microwave until very warm,  then gently add to mixer. Combine shortening, sugar, water, 4-5 cups of flour and then yeast. Knead in mixer (Bosch) until smooth (approx 2 min) then add 1 cup at a time flour and salt until dough is formed and is barely pulling away from sides of mixer. Knead an additional 8 minutes in mixer. When ready pour out into greased bowl and cover with damp cheese cloth until doubles in size. Remove from bowl onto well floured countertop and separate into 7-8 equal loaves depending on size. Brush with butter or egg whites and let rest until rises in bread pan and bake at 350 until well golden (40 min approx)... don't under bake and don't over bake.

If you are feeling insecure about bread making feel free to email me or read this.

Enjoy!

Super Strawberry Cupcakes

One of my favorite desserts is strawberry cake. I have had a hankering for these for a while now and these were delish! A perfect Easter time treat!

Super Strawberry Cupcakes
1 3/4 C Sugar
1 Tbl vanilla
 4 eggs
1 C butter - soft/melted
1 (3oz) pkg strawberry jello
2 3/4 flour
2 1/2 tsp baking powder
1 C milk
1/8 tsp salt
3/4 C fresh strawberry puree with 1 Tlb sugar

Beat butter, sugar, eggs, vanilla,  jello powder, until smooth. Add salt, baking powder and flour (one cup at a time) until well blended and creamy.  In a small blender puree fresh strawberries and sugar until it yields 3/4 C strawberry puree. Add to batter and blend smooth. Fill cupcake liners 3/4 full with batter. Bake 350  approx 20 minutes (don't over cook or they will be dry). Let cool on wire rack. Once completely cool pipe frosting on top. YUM!

Yields - 3 Dozen. Picture shows jumbo cupcakes and in that case, will not yield as many.

Strawberry FROSTING

1 8oz strawberry flavored cream cheese - blended smooth
1/2 C butter soft - add to cream cheese and blend smooth
1 bag powdered sugar
1 Tbl vanilla
milk until desired consistency

Blend well and if desired add 1-2 drops of red/pink food coloring.

Veggie Dip

This is one of my favorite veggie dips. Thank Val, you domestic diva!

1 C lite sour cream
1 C lite mayo
1 pkg Hidden Valley ranch "dip" seasoning
2 green onions - finely chopped
1 C shredded cheese blend

Banana Bread

Ok... I know... who doesn't have a banana bread recipe but this one is good and a little different. Moist, flavorful and yummy!

 

1 stick of butter

1 C sugar

2 eggs

2 tsp vanilla

1/2 tsp almond extract

1/2 tsp cardamon

2 Tbl vinegar

1 tsp lemon juice

1/2 tsp baking soda

1 1/2 tsp baking powder

1/4 tsp salt

4 ripe bananas (not too dark)

2 C flour

You can throw in 1 cup of chocolate chips or a cup of blueberries too to give it some pizazz!

Cream together butter, sugar, eggs and vanilla. Add bananas and incrementally add the dry ingredients until creamy and smooth. Well oil and flour bread pans or bunt pan. Bake 350 for ... until done.. and smells yummy 50-55 minutes. Make sure tooth pick comes out clean. Makes 2 loaves.

Yukas Richest Ever Chocolate Chip Cookies

A sweet friend (Yuka) of mine made these unbelievable cookies for me on my birthday. She is such a sweetheart and these are indeed the "RICHEST EVER" chocolate chip cookies. These take 1st prize in my book for the BEST CC cookie ever! Dang it these are amazing!

2 C butter - soft
3 eggs - room temperature
2 C sugar
2 C brown sugar
1 tsp vanilla (the good kind)
6 C flour
1 1/2 tsp salt
1 1/2 tsp Baking Soda
8 oz + chocolate chips
1 full bag of Heath toffee chips

Cream butter, eggs, sugar and vanilla. Add remaining ingredients until well blended. Scoop out on lined cookie sheet and bake 350 for 8-9 minutes, let cool 2 minutes on cookie sheet before removing to cooling rack.

DELISH!

Super Spring Salad

 

Equal parts romaine lettuce and spinach and spring mix

blackberries

blue berries

strawberries

purple onion

swiss cheese

cucumber

Sweet Dressing: (this is amazing... like candy!)

2/3 cup rice vinegar
1 ½ cup oil
¾ cup sugar
2 tbls dried onion flakes
1 ½ teaspoons salt (I use kosher salt)
2 teaspoons dry mustard
2 tablespoons poppy seeds
Blend in a blender and serve!!

Dressing alternative : 

Equal Part Dressing

Red wine vinagar

oil

sugar

Cheddar Onion Roll and French Bread

I love bread with dinner. A meal seems incomplete without bread. I love this one especially the Cheddar Onion Roll!

(2-3 loaves)
7 C flour
3 C water
1 Tlb sugar
2 tsp coarse salt
1 Tlb + 1 tsp yeast

1-2 Tlb cornmeal

GLAZE
1 egg white
1 Tlb wtaer
dried onion flakes or sesame seeds optional

In Bosch mix 4 Cups flour, sugar, (very warm) water and yeast, let knead for 3-4 minutes then add salt and gradually add remaining flour, let knead for 6-8 minutes. Once kneading is complete, roll out on floured counter space and divide in 1/2 or 1/3's. Roll out into a 8x10 rectangle and roll up jelly roll style (starting with at length) then pinch seams together to seal.

Grease cookie sheets and sprinkle cornmeal on sheet. Place loaf on sheet and set aside in warm place to rise (should double) approx 20 minutes.

Whisk egg whites and water together, brush over dough loaves. With sharp knife make four shallow slashes across the top of dough loaf. You can also do this before rising if you don't trust yourself with knives and worry about slashing too deep.. you do not want to deflate your loaf. Sprinkle with onion or sesame seeds if desired then bake 375 for 20-25 minutes until golden brown. Remove from over and let cool on wire racks.

 Cheddar Onion Roll

(Dough above is prior to baking)
Make dough as described above. Spread soft butter on dough, sprinkle generous amounts of garlic salt, dried onion flakes (1-2 tsp approx) and 1-1 1/2 C sharp cheddar cheese across the entire rectangle then roll as described above. Once rolled and seams are all pinched together (to avoid sepage) including ends, twist roll so that seam is upward and roll like a snail (seam inward) and pinch end in to it holds its form. Lay flat on greased/cornmeal cookie sheet and let rise. YUMMY!

Lasgna Soup

Sometimes all I want is hearty comfort food but not the mess. This was a great compromise.... I got both the comfort of great food, plus the comfort of ease. Perfect rainy day soup!

1 lb extra lean ground beef/turkey or sausage
1/2 C grated onion
1 heaping tsp fresh garlic
1 1/2 tsp seasoning salt
1 1/2 Tlb dried basil (you can use fresh also just not as much)
1/2 tsp pepper
1/4 tsp thyme
1/4 tsp oregano
pinch of nutmeg
1 - 28 oz can crushed tomatoes
1 - 14.5 can diced tomatoes
1 - 6 oz can tomato paste
1 C apple juice
4 beef bouillon cubes
1 1/2 C water
1-2 C sliced or cubed zucchini

12 oz package Armoniche noodles - itty bitty lasagna noodles but any small pasta would really work fine.

2-3 C mozzarella and parmesan cheese for garnish - I usually do equal parts of each and mix it together

Cook meat and onion together until cooked, drain then combine in a crock pot all other ingredients. Let simmer on low minimum 3 hours. Boil noodles until tender but do not overcook, add to soup within 30 minutes of serving. Do not let it keep cooking or the noodles will overcook and get mushy. Serve with lots of cheese on top and fresh asiago cheese bread. 

Quinoa Black Bean Salad

Quinoa Black Bean Salad

After my " Kill Me Now Pound Cake" posted a couple of days ago, I nearly died, literally. I could feel my arteries getting smaller and smaller and the seems on my jeans were looking a bit taught.... so.... This is what I am eating for the next few days and trying oh so hard to stay clear of those darn girl scout cookies.

This is really delish and makes me feel so alive!! My sweet and oh so health conscious friend Liz shared this Yummy Fun with me and I totally love it!

1 C uncooked quinoa (see below)

1 Can black beans (drained and rinsed)

1 C roma tomato diced

1 large cucumber sliced (I used the mini cucumbers at Costco)

1 red bell pepper diced

1/4 purple onion diced

2 + limes (for juice) to taste

1 C frozen corn

1 avocado diced (optional)

1/2 bunch cilantro - rinsed and finely chopped

I added these few things for dressing

red wine vinegar/apple cider vinegar (to taste)

olive oil (2 tlb)

pinch of pepper

pinch of course salt

Cook quinoa according to directions. While quinoa is cooking dice your vegetables. Once quinoa is cooked add frozen corn 1st to start the immediate cooling process for the quinoa, then add all the remaining veggies and dressing (lime, vinager, oil s&p) :) and place in fridge until chilled. Serve alone or with healthy tortilla chips.

This is Quinoa (pronounced KEEN-wah). It might not be new to you but it is relatively new to me and I think I have found my new favorite thing. It is high in protein, high in fiber, contains all 8 essential amino acids and high in iron, calcium, magnesium and B vitamins.

It can be used as a substitute for rice or pasta, put in soups, breakfast cereals and I even put it in my morning shake today raw (but rinsed). ONE HELPFUL hint, make sure you rinse thoroughly, there is a very bitter outer coating that must be rinsed before boiling. Apparently you can cook it and freeze it as well though I have not tried it. Anyway, I am sure you will see more of this little goodie from me in the future.

Kill Me Now Pound Cake

This recipe came from my good friend Stacy Chen, who is an amazing baker and cook. She made me this cake a couple of times and I just made it myself and oh my goodness..... just kill me know. WARNING... not conducive for new year diets! It is rich, soft, creamy, with a delectable chewy crust... oh my! Oh so good and oh so dangerous.

CREAM CHEESE POUND CAKE
1 ½ c butter, softened
8 oz cream cheese, softened
3 c sugar
6 eggs
2 t vanilla
3 c flour
1 t salt

Combine butter and cream cheese, beat until smooth.  Add sugar and beat on high speed until light and airy (about 5 minutes).  Add the eggs, one at a time beating well after each addition.  Add the vanilla, then the flour and salt together.  Beat until combined (don’t over beat).  Pour batter into a well buttered and sugared tube or bundt pan.  Bake at 325 degrees for 1 hr. 15 minutes or until a toothpick comes out clean.

HINTS:
o    Do not take this cake out early.  If the cake comes out of the oven before a toothpick comes out completely clean it is not done.  This cake gains its’ flavor as it bakes, especially during those last ten minutes-so NO under-baking.

Here is a great tip for the cake. I buttered and sugared my pan and I LOVED it!
• Sugar your pans instead of flouring them. There are two ways to do this depending on the results you are looking for. If you use shortening and sugar you will get a soft, pale crust (almost crustless). If you use butter and sugar you will get a crispy, darker crust. Butter will not dissolve the sugar, so you have little crystals on the crust.

Chicken Curry Sloppy Joes

This is a recipe (a bit modified) my sister gave to me. I loved it but changed it to chicken rather than beef and added a few ingredients I thought make it superb. You can also do this in a crock pot in the morning with frozen chicken and it will be falling apart by the end of the day! Easy and tasty!

CHICKEN CURRY SLOPPY JOES
3-4 chicken breasts boiled, shredded and seasoned 

SAUCE - bring to a simmer the following ingredients
1/2 - 1 sweet onion finely chopped
1/2 C Water
1 T sugar
1/4 tsp sage
1 tsp salt
1/2  + tsp chili powder
1/2 + tsp curry
1 tsp garlic
1/4 tsp basil
1/4 tsp peper
2 bay leaves or a pinch of bay leaf flakes
1 C ketchup
1/2 C diced green bell pepper (I personally refer red)

Once simmering add shredded chicken (or ground beef/turkey) and serve hot over toasted hoggie rolls. 

Chicken Basil Heaps on Pita Bread

Seasoned pita bread - rosemary/Italian/mulitgrain cut into wedges or squares
3-4 Chicken breasts - boiled, shredded and seasoned
1/3 C. sun dried tomatoes
3 sprigs fresh basil - washed and finely snipped
3/4 C lite mayo
1 C swiss cheese
1 tea garlic salt (to taste)
1/2 tsp lemon pepper
1/2 tsp garlic
2 Tbl seasoned rice vinegar
1 + 1/4 tsp sugar
Freshly grated Parmesan cheese

Prepare chicken and set aside to cool. Chop up fresh basil and sun dried tomatoes and combine with chicken, set aside. Mix together in a bowl mayo, cheese, vinegar, salt, pepper, garlic, sugar and mix well then combine with chicken mixture. Dollop chicken heaps on cut flat breads and top with grated Parmesan cheese. Bake 400 for 5-8 minutes until golden and bubbly. Great as an appetizer or served with fresh salad for main course. YUM!

Chicken Salad with Red Bell Peppers (alternative to above)
3-4 Chicken
1 tsp rosemary blend spice
fresh parsley if available 
1 tsp garlic
garlic salt - to taste
1/2 tsp pepper
1/2 C celery - finely chopped
1/2 C red bell pepper - finely chopped
3/4 C lite mayo
1/4 sour cream
1/2 C fresh Parmesan cheese
1/4 C fresh sweet onion (or 1 1/2 Tbl dried onion flakes)


You can totally play with this method. Just make you chicken base then throw in whatever excites you. I have done spinach and artichoke, cream cheese with green onion and mushroom, apple and celery with cheese. etc... this has so much latitude to be creative.

Thanksgiving Favorites!

I have been a little AWOL lately. So sorry, busy full life. But I hope you all have an incredibly thankful Thanksgiving. This is my FAVORITE holiday!  Here are some of my FAVORITE Thanksgiving recipes! 

Tomato Basil Bisque Soup

A great friend of mine made this UNBELIEVABLE soup for our Super Saturday last weekend and it was A-M-A-Z-I-N-G! Thanks Dalana!

1/2 c. butter
2 cloves garlic, minced
1/4 c. yellow onion, finely diced
1/4 c. leeks finely diced (white parts only)
1/4 c. carrots finely diced
1/4 c. celery finely diced
1/2 c. flour
2 c. chicken or vegetable broth
2 c. cream
3/4 teas. worcestershire sauce
1-(15 ounce) can Italian style crushed tomatoes
1 Tblsp. honey
salt and pepper to taste
3 Tblsp. basil, coursely chopped
3/4 teasp. rice wine vinegar
3 Tblsp. basil, julienned

In a medium saucepan melt butter. Add garlic, onions, carrots, leeks, and celery then cook until tender. Add flour to make roux, cook the flour for 2 minutes. Remove from heat and add broth, cream, and worcestershire sauce. Return to heat add tomatoes, and honey, let simmer for 20 minutes. Mix in salt and pepper, basil and rice wine vinegar, then continue to simmer for another 20 minutes.  You can blend soup with a immersion blender or put it in a food processor for a creamy soup or leave chunky.  Serve with julienned basil.

Peanut Butter Cup Cookies

Kill me now! because these are so darned yummy! Dangit, I hate it when I get one of those! HA HA I was sitting in an ortho appointment with Evan the other day and saw a recipe like this and thought I would give it a whirl. YUM! (Please do not hate me!)

Peanut Butter Cup Cookies
1/2 C butter soft
1/2 C sugar
3/4 C brown sugar
1 egg
1 tsp vanilla
1 1/2 C Flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 -10 oz package Reese Peanut Butter cups - coarsely chopped

Makes 2 dozen cookies

Cream egg, butter, vanilla and sugars together. Add dry ingredients and blend well. Fold in PBCups gently and scoop onto greased or lined baking sheet. Bake 350 10-11 minutes. I generally do 2 baking sheets at a time and it is literally 10.5 minutes. BUT DO NOT forget to shift racks 1/2 through your baking time if your makeing to trays at a time.

Perfect Fall Pork Chops

A PERFECT fall dish. SO yummy! We loved this!  Ben said it very well might be his "FAVORITE dish I make". I am glad I wrote down what I did :)

6-8 pork chops

olive oil

3-4 fresh garlic cloves

3-4 shallots sliced into quarters

2 Cup baby carrots

3 red potatoes (sm-med)-cubed

1/2 - 1 small apple sliced

1/2 - 1 small pear sliced (remove skins optional)

fresh rosemary

fresh chives

fresh parsley

1/4 C butter

3/4 C brown sugar

4 Tlb dijon mustard

1-2 Tbl Apple Cider Vinegar

1 1/2 tsp kosher salt

1 tsp pepper

DIRECTIONS

Melt butter and brown sugar in a frying pan. Saute shallots, carrots, garlic, korsher salt and pepper approx 5 minutes then add potatoes, apples and pears and herbs for an additional 3-5 minutes until everything is well coated but not cooked tender.

Sear pork chops in a hot frying pan with 2 Tbl of olive oil and generous amounts seasoning salt and pepper until barely browned. Place in baking dish and pour vegetables and glaze over pork chops. Stir together 4Tbl Dijon mustard with a little apple cider vinegar (or water) just enough to make it thin enough to drizzle over pork chops and vegetables.  Snip fresh parsley and  rosemary on top and cover dish with 2 layers of foil.

Bake 400 for 45 minutes, then reduce heat to 250 for 30-40 more minutes. Make sure pork chops are cooked throughout and are no longer pink.

 

Lemon Herb Chicken Bake

I have been so busy lately that what I have been thinking about for meals are things I can put in one pan and run.... this is what I came up with and it was yum. I totally loved this. It is WAY easy, a no brainer. Sorry for the title, I am not in a very creative mood...

6-7 chicken breast thawed and trimmed
5-6 med red potatoes - quartered
1 C peas (frozen)

In a sauce pan combine the following and let simmer for 3-5 minutes
1/4 C butter
3 Tbl lemon juice
3 Tbl minced dried onion
1 Tbl Rosemary blend spice
3/4 tsp garlic salt
1/2+ tea lemon pepper
1 tea sugar
2/3 Cup 1/2&1/2

Sprinkle on right before baking
1/2 C fresh Parmesan cheese

Place chicken in baking dish, cover with red potatoes and peas and pour sauce over the chicken and vegetables and sprinkle cheese on top. Bake uncovered 400 approximately 40 minutes until bubbly and potatoes are browning.

Southwestern Lasagna

Southwestern egg rolls... lasagna style! Totally loved this!!! This is one to add to my SUPER FAVES for sure!

8 small flour tortillas
3-4 chicken breast, cooked and shredded (see tip here)
1/2 sweet onion (see tip here)
1 can Rotel (diced tomatoes and green chilies)
1 sm can diced green chilies (I puree these for the kids)
1 tsp cumin
1/2 tsp chili powder
1/4 tsp pepper
1/2 tsp garlic
1/2 tsp sugar
1/2 tsp garlic salt
1 C frozen corn
1 Can black beans
juice from 1/2 lime
1/4 C water (as needed)
1/4 or less chopped cilantro (to taste for garnish)
3 C monterrey jack cheese - grated


Combine cooked chicken, onions, Rotel, green chilies and spices into a pan and saute. Let simmer until slightly bubbly. Then add corn, black beans and water if necessary to obtain a ever so slightly soupy consistency.

Lightly grease baking dish. Layer 2-3 tortillas on the bottom, cutting one in half if necessary to relatively cover the bottom of your pan. Scoop 1/2 chicken mixture on top of tortillas then with 1/2 monterrey jack cheese. REPEAT (tortillas, chicken mixture and cheese. Then with a pizza cutter slice 2 tortillas into little triangles, place on top of casserole and garnish with fresh cilantro. Serve with guacamole and sour cream or ranch dressing.

Preheat oven 350, bake 20 minutes covered and approx 20-30 more minutes uncovered.

WAY YUMMY!

Time Saving Cooking Tips

Buy a Extra Bag

When I am at Costco I like to buy an extra bag of chicken. Whne I get home I throw its entire contents in a large stock pot and boil the chicken. When it is cooked I remove it from the water, trim it, shred it and season it, then place it in Ziploc baggies to be placed in the freezer in 3-4 breast increments. I can not tell you how many times I have wanted to give myself a big hug for doing this. On days where I do not have very much time (most days), or an just tired (most days) I can whip something together. This is what I did today and was grateful I made the effort to do that in advance.

GET READY TO CRY

When onions are a good deal at the grocery store or if I just need a good cry, I will buy a big bag of sweet onions and come home and shred them all in my Cuisinart (food processor). I then bag them in 1/2 C to 1 C increments and freeze them. I LOVE THIS! I can kill two birds with one stone, kids love the flavor that onions bring and they cannot see them when they are shredded AND some days... I am not very motivated or have the time to finely chop an onion. It is ready when I want to throw it in to soups, sauces, or casseroles... This is a no brainer

Lemon Herb Rice

1 quart chicken stock
3 Tbl olive oil
1 C white rice
1/4 tsp garlic
1/4 tsp garlic salt
1/4 C chopped parsley
1 Tbl minced rosemary
1/4 tsp pure lemon extract
1/2 C grated fresh Parmesan cheese

In a medium sized frying pan heat oil until shimmering, add the rice and stir to coat. Gradually add a little chicken stock, stirring with a wooden spoon, until rice mixture leaves a clean trail in the pan after stirring, then add a little more stock. Continue that process until rice is thick and creamy and yields to a tender bite. Stir in herbs, lemon extract, 1/4 C Parmesan and the remaining stock to make a creamy consistency. Garnish with fresh chives and 1/4 C fresh Parmesan cheese.

Wonderfully served with grilled herb chicken.

Cherry Almond Sugar Cookie

Some recipes I am reluctant to share... because they are SO good. This is one of those.We did these great cookies for a RS Visiting Teaching Conference and gave them as a gift to the sisters wrapped with ribbon in a cute cellophane bag and a quote. They turned out really good if I can say so myself :)


1 C Butter room temp (* see note)
1 C Sugar
3 eggs
3 tsp Baking Powder
1/4 + tsp Mexican vanilla (**)
1/4 + tsp almond extract - high quality
4 C flour

Cream all liquids, add flour, do not over mix. Dough will be sticky. Roll out 1/2 inch thick on floured counter space and with cookie cutter cut in any shape you desire. Bake 375 for 9 minutes. These are intended to be thick gourmet cookies. You can roll them thinner if you would like, personally I prefer a big chunky cookie, then I can get away with heaping the frosting in them. Wait until cookies have cooled before piping frosting and best served chilled.

FROSTING
1 (+/-) bag of powdered sugar
2 sticks of butter - room temperature
1 1/2 tsp Mexican vanilla (**)
1/2 C milk
1/3 C pureed maraschino cherries with juices
1/2 tsp almond extract

(*) can also substitute with butter flavored shortening
(**) I am sorry here.... real vanilla is a must! If you do not have it, it is worth finding.

Pumpkin Cinnamon Chip Cookies

These are wonderful and wonderfully easy cookies. Perfect for fall days ahead. Bonus there are low fat.


1 box spice cake mix
1 reg, size can pumpkin
2 Tbl water
1/2 tsp vanilla
dash of salt
1/2 Cup cinnamon chips (optional)
1/4 Cup white chocolate chips (optional)
1/4 Cup chocolate chips (optional)
* I did all three chips.


Mix it all together, scoop onto greased cookie sheet. Bake 350 for approx 20 minutes (depends on size of scoops) or until barely golden.

Yummy!