Tuesday, December 31, 2013

Vegetable Minestrone


This is a yummy soup. Hearty, healthy and made my body happy. Gluten free, (mostly) dairy free and vegetarian.YUM YUM! So good.




Vegetable Minestrone Soup
WARNING: This soup makes A LOT.  I made it with the intention to share... so, please reduce in 1/2 unless you plan to do the same. It also freezes really well.

5 C water
3 can diced tomato
1 can tomato paste
6 stalk celery, diced with leaves included
4 C carrots diced
1 T garlic salt
1 tsp garlic
1 T + 1/2 tsp dry basil
1/2 C butter or 1/4 C olive oil
1 T house seasoning (found at HEB - blend of garlic, salt and pepper)
1 tsp rosemary blend (rosemary, thyme, marjoram & savory)
1 sweet union, diced
1 red bell pepper, diced
3 Roma tomatoes, diced
2 C butternut squash, cubed
1 T + 1tsp sugar

Garnishment for serving
Parmesan
coarsely chopped spinach


Directions
Place all ingredients - minus brown rice-  in a large stock pot and simmer on low for 45 minutes (until tender). Use immersion blender and puree to your liking. I love a chunky soup however my kids not so much. So I tend to blend a little more smooth.  Cook brown rice separately and add after blending.

Sunday, October 20, 2013

Appleishious Cream Dip

Ok. This could quite possibly be the yummiest thing my mouth has ever tasted. When we are in Utah visiting, I love to indulge in a W Chocolate Cinnamon and Sugar Caramel Apple. I use to think that was the best thing ever. This is better. Oh my! Perfect for fall. Perfect during the holidays. Perfect for any day.

Honey Crisp Apples sliced

Appleishious Cream Dip
8 oz cream cheese
1 container of marshmallow cream
1 tsp vanilla
1/4 tsp cinnamon

Blend ingredients together until smooth. Chill in refrigerator.

Buttercream Caramel Glaze 
1 C heavy cream
1 C white sugar
1/2 C brown sugar
1/2 tsp vanilla

Bring to a slight boil on stove top. Pour on apples and chilled cream dip while still warm. Sprinkle cinnamon and sugar on top to taste.

OH MY GOODNESS.



Wednesday, October 9, 2013

Sweet & Easy MONTE CRISTO

This was such a winner at our house, everyone gobbled these up like candy! Another 15 minute meal. Prepped and ready to go in 15 minutes flat!!  That's my kind of meal for a busy Wednesday night.




Easy MONTE CRISTO
1 full package of 24 count rolls - Kings Hawaiian Sweet Rolls are our favorite
1 1/2 lb black forest ham  - thinly sliced
24 slices of baby Swiss cheese 

Sweet Glaze 
1/4 C pineapple juice
1 stick butter
1 tsp garlic salt 
1/4 tsp pepper 
1 1/2 tsp Worcestershire sauce
1 T dijon mustard 
3 T brown sugar 
1 tsp corn starch

With a long bread knife, slice rolls open - if you are using Hawaiian Sweet Rolls, keep all rolls in tact and slice right through the center of the rolls. Once baked you can cut the individual rolls for serving. 

Make glaze on stove top. Bring to a slight boil & let cool slightly. With a pastry brush, brush the glaze on to the open face side of the rolls. Reserve a little glaze for the top of rolls.

Layer on the open face side of rolls - meat, cheese, meat and cheese and place the other half of rolls on top.

Brush a light coating of glaze on top of rolls. Cover snugly with foil. Bake 320 (convection oven) 20-25 minutes.  Remove from oven and serve hot. 

Serve with raspberry jam, pineapple tidbits or ranch dressing.

Yum, YUM, YUM!!



 





Monday, October 7, 2013

Turkey & Rice with Creamy Yogurt Artichoke Sauce

These days, I am all about the road of least resistance. This meal as detailed makes 2 large casserole dishes, one for tonight and one to freeze for later, or even better for a friend. BAM, that makes me one happy Mama!  If you want to reduce this recipe and use the other half of the turkey breast for soup, enchiladas... etc... then half the recipe below.


 Turkey & Rice with Creamy Yogurt Artichoke Sauce

1 - fully cooked boneless turkey breast 3-4lbs - I buy mine at Costco
5 C rice
2 C raw broccoli
1/2 sweet onion
1 red bell pepper
1 can cream of chicken soup (you can also substitute this for more yogurt)
1 C Greek yogurt
1 C mayo (lowfat)
3/4 -1 C milk
2 C creamy artichoke jalapeno dip (also at from Costco)
1 1/2 tsp seasoning salt or garlic salt
1/2 tsp black pepper
1/2 tsp chili powder
1 1/2 tsp montreal steak seasoning (also from Costco... remember.. road of least resistance)
1 tsp tri blend seasoning - basil, oregano, rosemary or whatever you have
1 C stick Parmesan cheese

(Add more KICK by increasing chili powder and a dash of red pepper flakes. )

With an electric knife, slice the turkey breast down the center length wise to make 2 halfs. Then thinly slice the turkey breast into filets.

Spray PAM in the bottom of your dish. Rinse your rice then place 2 1/2 C in the bottom of each dish.

Arrange the turkey filets on top of the rice, then add 1/2 bell pepper, 1/4 onion and 1 C broccoli to each .

Blend your seasonings and all remaining wet ingredients in a blender to make smooth (optional) then pour creamy yogurt artichoke sauce on top and top with parmesan cheese. Salt and pepper top to taste. Bake 325 (convection oven) covered for 45 min approx.




Sunday, October 6, 2013

Pumpkin Snickerdoodle

Made these little gems just in time for fall general conference. They're a keeper!

Pumpkin Snickerdoodle 
(recipe below is doubled)
 

1 1/2 C Butter (3 sticks)
1 1/2 C brown sugar
1/2 C  white sugar
2 small boxes Jello Pumpkin Spice instant pudding mix
4 eggs
2 tsp vanilla
1 tsp almond extract
2 tsp baking powder
1 tsp salt
1 tsp cream of tartar
1/2 tsp nutmeg
4 C flour

Cinnamon Sugar Coating
1 C white sugar
2 tsp pumpkin pie spice
salt

Cream - butter, sugar, vanilla, and eggs
Then add remaining dry ingredients until creamy.
Roll 1-2in balls in palms of hand and roll in cinnamon in sugar.
Once  on cookie sheet, dash salt on all raw cookie balls.

Bake at 325 (Convection oven or 350 conventional) 9-10 min.

Remove from oven and place on cooling rack. Immediate put a pinch of cinnamon and sugar on the top of each yummy morsel. Makes 4-5 dozen. Plenty to share with a friend in need!

Enjoy!

Wednesday, April 17, 2013

Lemon Melt Aways with Lemon Cream Cheese Frosting

Best ever!!! Oh my Hannah!!!

Recipe to follow. Stay tuned

Thursday, September 27, 2012

Creamy Tomato Basil Pasta with Veggies

Last night was another one of those days... that ran into night and before I knew it - it was 6pm. Earlier in the day I had my wits about me long enough to set out some ground turkey from my freezer... Having no idea what for, I just did. Well, there I was with 35 minutes until we were off again. this is what we ended up with, another creation prepared all in less than 30 min. BAM! And we all loved it!


1 pkg noodles of choice

3 C prepared spaghetti sauce (- I really like Kirkland brand from Costco - it is a great base with good "real" flavor)
1 C cream or 1/2 & 1/2
( OR 3 to 1 ratio)

1 lb ground turkey (or 1/2lb  turkey 1 C quinoa*)
1 small zucchini - sliced and quartered
1 small yellow squash - sliced and quartered
1 medium onion - sliced and wedged
1 C parmasean cheese
1 tsp seasoning/or garlic salt
1/2 tsp pepper

DIRECTIONS
Boil water. Add noodles and boil until tender. While noodles are cooking,
brown turkey, drain and set aside.  Use that same pan, drizzle olive oil and saute onion, zucchini and squash on high until slightly tender and toasted. Remove from pan and set aside. Pour sauce and cream into pan and let simmer. Then add meat, (previously prepared*) quinoa, veggies and Parmesan cheese. Toss together and pour over noodles or dump it all in one big dish and stir.

* Quinoa - you can make up 5-6 cup in advance and put in the freezer. Pull it out when ever you want to add great nutrition or protein to any meal! 1 Cup added to anything makes it better for you.




Monday, September 17, 2012

Taco Pie - Crock Pot Version

My life as of recent does not profit me very much extra time. This little recipe I created (30 minutes BAM! done) was a life saver today and I wanted to quickly share. I love LOVE LOVE having dinner done before my kiddos all come rolling in. I am a much better mom when I am prepared that way. So this is a re-look at an old favorite of ours. I like this one better. Hope you enjoy!
TACO PIE

1-1/12 lbs lean ground turkey or beef - cook until no longer pink and drain
(** or half meat and half quinoa** that's my vote:)

 Mix well in a bowl and then add meat/quinoa mixture to this.
1 26oz can Tomato Soup
1 can Rotel (Diced tomatoes with green chili's)
1 bag frozen corn
1 can black beans
1 1/2 C greek yogurt of lowfat sour cream
1 pkg low sodium taco seasoning
1 pkg dry ranch seasoning
2 Tbl dried onion flakes

2-3 C cheese of choice
7-8 tortillas

Layer in "old school" (round with perpendicular sides) crock pot
grease lightly the bottom of crock-pot
tortilla
meat mixture
cheese and repeat until full.
Cook on LOW for 4 hours

You can also do this in 2 separate dishes one for dinner tonight and one for the freezer.
Bake (thawed & covered) 350 for 40 min

Serve with fresh guacamole, salsa and rice.

Thursday, August 9, 2012

Oreo-ish Whoopie Pie

These delicious morsels I had months ago.... I think our super bowl party Mrs. Macy Robison brought them over to our house. I'm pretty sure I have thought them every few days since. I finally made them and there were as good as I remembered. Pure danger!

Chocolate Cookie
2 boxes devils food cake mix
1 1/2 C butter (soft)
1 tsp vanilla
4 eggs

Mix well and drop uniform cherry size dollops on greased or parchment lined cookie sheet. Bake 325 11 minutes in a convection oven OR 11-13min in conventional oven.

Remove cookies immediately after baking & place on a wire cooling rack. Once cooled completely pipe frosting and sandwich.

Frosting Filling
1lb powdered sugar
1/4 C butter
18oz peg cream cheese
2-3 Tbl milk
2 tsp vanilla

Sunday, August 5, 2012

Hot Fudge

This is SO delish! Pour warm over banana splits. Oh my!

1 can sweetened condensed milk
1 tsp vanilla
1 C chocolate chips
1 tsp coconut oil
Dash of salt

Homemade Chocolate Brownies

Real homemade chocolate brownies with real ingredients you can actually pronounce :) yum! Rich & wonderful!

1 C butter
2 C sugar
1 C cocoa
4 eggs
1/8 tsp salt (or a pinch)
1 Tbl vanilla
1/3 C milk
1/4 coconut oil
1 1/4 flour
2 C milk chocolate chips (Guittard)
1/2 semi sweet chocolate chips

Cream sugar, butter, eggs & vanilla. Add remaining ingredients and blend until smooth. Pour in greased baking dish.

Bake 325 for 25-30 minutes. Be careful not to over bake. I use a convection oven which works well at 25 min.

Enjoy!

Monday, March 5, 2012

Salted Caramel Shortbread Bars. OH MY!


These will be on my death bed wish list for sure! Inspired from a Pinterest find but my version is way better. Made with real caramel, that's the key!

CRUST
1 lb salted butter
1 C Sugar
1 1/2 C powdered sugar
2 Tbs Mexican vanilla
4 C flour
1/4 tsp vanilla
1/4 tsp almond flavor (high quality)

Mom's CARAMEL
1 1/2 C Karo Syrup
1 can sweetened and condenced milk
2 C sugar
1 C butter
1/2 tsp salt
1 tsp vanilla

* Cook slowly to soft ball at approx 235.
 In a bowl, mix butter, sugars and vanilla. Mix well until creamy. Slowly add flour into butter mixture and meat on low until a smooth soft ball forms. Spray 9x13 baking dish, Press 1/2 of the mixture into dish evenly, refrigerate the remaining dough.

Bake in preheated oven at 325 for 20 min until golden around the edges. Remove from oven, let cool for another 20 min while you make the caramel. Once caramel is made, pour 3/4 of caramel over crust, then use kosher salt and sprinkle over warm caramel. Remove refrigerated dough and crumble over caramel. Return pan to oven and bake until filling is bubbly and shortbread topping is golden. Once done, remove from oven and pour remaining caramel on top of crumbles, then more salt if desired.

Chill in fridge completely before cutting bars. These are rich and decadent! Small little bit sizes are best.  YUM!!!!!!


Friday, January 6, 2012

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.

Thursday, December 1, 2011

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
1 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon 
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
3-4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel
Fresh cilantro
cheese

(**This makes a big serving so 1/2 the recipe if needed)

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 bread sticks. Garnish with cheese and fresh cilantro. YUM!!!

Tuesday, November 29, 2011

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!

Tuesday, October 25, 2011

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.

Friday, September 23, 2011

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.

Tuesday, September 13, 2011

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.


Thursday, August 25, 2011

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!_

Friday, May 6, 2011

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

Friday, April 15, 2011

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!

Monday, March 28, 2011

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.

Thursday, March 24, 2011

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. 

Monday, November 1, 2010

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.   

Tuesday, June 1, 2010

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.

Friday, April 16, 2010

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!

Tuesday, April 13, 2010

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

Monday, April 5, 2010

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

Monday, March 29, 2010

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!

Sunday, March 28, 2010

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 then add milk  and 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.

Thursday, March 4, 2010

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

Wednesday, March 3, 2010

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.



Friday, February 26, 2010

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!

Thursday, February 18, 2010

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



Tuesday, February 16, 2010

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!

Friday, January 22, 2010

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. 

Thursday, January 21, 2010

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.

Monday, January 18, 2010

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.

Tuesday, January 12, 2010

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.