Friday, October 31, 2008

Potato Cheese Soup

This came from an old friend Trisha M. It is a fabulous soup, not as typical because of the basil. It is a family favorite!


3 C potato - peeled, and cubed
1 C carrot - diced
1 C celery - chopped
1/2 c onion - diced
3 cup water
4 chicken boullion cubes

bring to a boil on stop top and let simmer on low-med heat until barely tender

In a separate pan make roux
3/4 C flour
2 C milk
2 C 1/2 & 1/2
3/4 C. butter
Melt together and whisk until thickens and is smooth.

Add to roux
12 oz Velveeta or Cheese Wiz
1 Tbl Basil (dried) or fresh basil to taste
1/2 tea pepper
1/2 tea salt (or to taste)

Add to the vegetables and stir, let simmer on low heat.

Monday, October 27, 2008

Chicken Nachos



6-8 Raw Tortillas - toasted until slightly crispy
1 can refried beans
2-3 C cheddar cheese
3 chicken breast - frozen
1 Lime
1 package Fajita mix

Place frozen chicken in warm frying pan with 1-2 Tbl olive oil and fry with seasoning salt, lemon pepper, juice of one lime and 1/2 packet of fajita mix. Once chicken is cooked throughout then remove from pan let cool slightly and shred.

Slice with tortillas with pizza cutter into 4 quarters, spread beans over tortilla, top with cheese and chicken. Broil for a few minutes until cheese is melted. Serve immediately. Garnish with shredded lettuce, tomatoes, guacamole, sour cream salsa and black olives.

Sunday, October 26, 2008

Creamy Guacamole


Creamy Guacamole
3-4 ripe avocados
1/2 cup sour cream
1/2 cup salsa
4-5 sprigs cilantro (or to taste)
juice of 1 lime
1/2 tea garlic salt

Mash above ingredients together and chill before serving.

Homemade Salsa


Homemade Salsa
4-5 Roma Tomatoes
1/2 med size sweet onion
4-6 sprigs cilantro
1 clove minced garlic
1/2 tea salt
1/2 lemon juice
1/2 lime juice
1/2 can tomato sauce (small)
1/2 tomatillo (paper removed)
1/2 -1 jalapeño (seeds make it hot)
1/4 tea sugar

Finely chop above ingredients, add liquids and chill until served.

Thursday, October 23, 2008

Tomato Basil Pizza on Whole Wheat Crust


Tomato-Basil Pizza

Whole wheat dough (below) or 1 package (10 oz) refrigerated pizza crust
2 + cups shredded mozzarella cheese, grated
1/4 cup fresh Parmesan cheese, grated
2 TBL. fresh basil leaves snipped, or 2 tsp. dried
2/3 cup mayonnaise
1 garlic clove, pressed
1/4 tea garlic salt
1/4 pepper/lemon pepper
4 tomatoes, thinly sliced

Preheat oven to 350*. Lightly roll out pizza crust on greased 12x15" sheet or pampered chef stone. Sprinkle crust with 1 cup of the mozzarella cheese; set aside.
Grate parmesan cheese and snip basil in a bowl then add remaining mozzarella, mayo, garlic, spice and mix well. Thinly slice tomatoes; arrange in single layer over mozzarella cheese on crust. Using cookie scoop or spoon, place mozzarella cheese mixture over tomatoes; spread to cover evenly and sprinkle with more parmasan cheese. Bake 15-20 minutes or until top is golden brown and bubbly. Serve warm.

Whole Wheat Bread


Wheat Bread
3 1/2 cups wheat flour
1 Tbl yeast
2 1/2 cups warm water
Put these three ingredients in mixer (Bosch)knead hard 1 minute. Let rest 10 minutes.

Add:
1/3 cup applesauce
1/2 cup sugar
1 Tbl salt
1 1/2 Tbl. lemon juice
Beat hard one minute

Add:
2 cups white flour

Beat hard until dough pulls away from sides and gathers in a ball around hook. This can take up to 10 minutes. Once the dough is pulling away from the sides then pour into lightly oiled bowl and cover with wet cloth, let rise until dough doubles. Then punch down and remove dough from bowl and split in half. Make 2-3 loafs (depending on loaf size) either braided or solid and place into lightly oiled bread pan. Let rise again until dough reaches the top of pan, bake 350* for 30 minutes, brush with melted butter once baked.

VARIATION: If you double the recipe you can make 4 loaves and use the remaining for the pizza dough.

Wednesday, October 22, 2008

BBQ Flank Steak & Chicken



Marinate the steak and chicken in this

1/3 C soy sauce
1/3 C Honey
2 Tbl brown sugar
1 tea garlic
1/2 tea lemon pepper

Let meat soak up this yummy potion over night and grill on medium. Be careful not to over cook the steak. Flank steak is thin so it can burn and overcook easily.

Glaze
1/3 Cup Brown Sugar
1/2 Cup Soy sauce
Lemon Pepper
Garlic Salt

Mix together, should be grainy, baste meat generously while grilling.

Tuesday, October 21, 2008

Pumpkin Cobbler with Custard

OH MY, yumm-ie is all I have to say! This is an YF original inspired from a dessert I had a few years ago. For those of you old Farkle friends, I put this in the Farkle cookbook too but I have modified/improved it just a bit. Perfectly delish, fall dish!

Pumpkin Cobbler with Custard Topping and Caramel Drizzle

Large can of Easy Pumpkin Pie Mix, ready for baking or follow recipe on back of regular pumpkin for “2 pie” directions.
Reserve 2 TBL for custard topping.

Layer pumpkin on the bottom of greased 9x13 baking dish.
Sprinkle ¾ box Yellow Cake Mix on top, sprinkle with water
1 ½ Cup Graham Cracker Crust
1 stick melted Butter for top

Bake 350* 30-35 minutes.
While baking prepare custard and caramel sauce.

Custard Topping:
2 C. Whipping Cream – whipped until thick then add the following until very thick.
1 Pkg Instant Vanilla Pudding
1/4 Cup Milk
2 TBL Pumpkin
½ tsp Cinnamon

Chill until ready to serve. When cobbler is out of the over let sit for a few minutes to cool slightly then serve with dollop of pumpkin custard and caramel drizzle (Buttercream Syrup) and whipped cream.

Thursday, October 16, 2008

Halloween Parties?


Tis the season of entertaining. Here are some FUN Halloween party games. This is a great site for all holiday games or for any party.

Here is one more specific to Halloween.

Wednesday, October 15, 2008

Chicken Poppy Bake

This yummy little creation was a very impromptu original... sort of... this was inspired from a brain cramp in "what to make for dinner...*&#@$!??" and a few dishes I have tried in the past and it turned out wonderful. We all gobbled it up!


4-5 chicken breast
1 C sour cream
1 can Cream Of Chicken
1/4 C milk
3/4 tea garlic salt
1/2 tea pepper
1/4 + tea cumin (or to taste)
1 1/2 Tbl dried onion flakes
1 can diced chilies (optional)
1-2 cup monterrey jack cheese - shredded
1 Tbl poppy seed
1 stick of butter
1 sleeve Ritz Crackers - crushed

Boil chicken, shredded and lay in baking dish. Mix together sour cream, soup, milk and spices. Top chicken with cheese and pour sauce on top to completely cover casserole. Spread crumb mixture and poppy seeds on top and drizzle with melted butter and bake 350 covered for 20 minutes and uncovered for another 20-30 minutes until golden and bubbly.

*** VARIATION: If you have a small chopper for small dicing or pureeing you can put your chilies in there to make them unnoticeable to the eye. These give great flavor and even though they are mild some kids have issues with these.

Sunday, October 12, 2008

Chocolate Chunk Cake

This is a shout out to my good friend Laura D. It tasted better when she made it though, other peoples food always tastes better to me, even if it is the same recipe. Oh well, this is still a fantastic chocolate cake!


CAKE BATTER
1 box devils food cake
1 box chocolate pudding
4 eggs
1/2 c oil
1/2 c water
1 cup sour cream
2 handfuls chocolate chips (I prefer milk chocolate chips)

Bake in 2 well greased/floured round cake pans 350 40-45 minutes - do not let over bake or cake will be dry. Use remaining batter for cupcakes, bake time will be half that of the cakes. Once cake is done baking remove from oven and let cool in pans, then remove from pans and let cool completely on wire rack. Ice the top of one of the rounds then stack the cakes and ice the entire cake.

FROSTING
1/2 C cocoa
1 1/2 stick butter
4 1/2 C powdered sugar
1/2 C milk
1 1/2 tea vanilla

Melt butter in microwave, mix in cocoa until blended then add sugar and milk until desired consistency and is spreadable.

Friday, October 10, 2008

Strudel Loaf

This totally delish strudel loaf came to me by way of my sweet sister Diane. I have used this as a trusty meal for new moms for years, it is been a winner every time!



Melt in microwave
1 C warm water
1/4 C Dijon mustard
2 Tbl butter

Mix in Bosch
3-4 C flour
2 tbl sugar
2 tbl yeast
1/2 tea salt (reserve until the very end)

Filling - 1/2 lb peppered or smoked turkey. 1/2 lb baby swiss or provolone.

Knead dough in mixer for 5 minutes. Roll dough out on well floured counter into a rectangular shape approx 8x12 in size (nearly the size of a cookie sheet pan...but smaller). Slather mayo along the center of the dough lengthwise. Layer meat/cheese/meat/cheese/meat cheese and season wiht lemon paper and seasoning salt. Using scissors cut into the sides of dough at an angle, 2 inches deep and 2 inches apart all the way down the sides of dough. Then criss cross the strips of dough alternating across the meat and cheese and pinch down slightly. Fold in the ends and prevent seeping cheese while it bakes.

Bake at 350 30-40 minutes until golden brown. Brush melted butter on top, slice into 2 inch slices and serve warm.

Thursday, October 9, 2008

Mac & Cheese

This is a good old fashion mac and cheese, one of our favorites, yummy!

Make roux - Melt in pan on stove top, whisk together.
3 Tbl Butter
2 Flour
add - stir until until creamy, smooth and thickens.
2 1/2 Cup Half & Half
1 Cup milk

Add
1 Tea garlic salt
1/2 tea pepper
1/2 C parmesan cheese
1/2 tea garlic
1/2 C cheddar cheese
1/2 C swiss cheese
1/2 C mozzarella cheese
1/2 C velvetta cheese/or cheese wiz
dash of Tabasco

1 package shells or elbow noodles

Boil noodles, drain and pour into 9x13 Pyrex. Pour cheese sauce on top and bake 350 for 40-45 minutes.

VARIATION: You can make this "fancier" by using specially cheeses like gruyere and fontina

Wednesday, October 8, 2008

Caramel Popcorn

This is my favorite!

3 C brown sugar
1 1/2 C Karo Syrup
1 stick butter
1 Can Sweeten condensed milk
dash of salt

4 bags of lowfat microwave popcorn. Empty popcorn onto bowl 1 and shake kernels to the bottom then hand scoop out the fluffy popcorn free of loose kernel's and out into bowl 2.

Melt together on stove top on medium heat until boils, stir constantly, reduce heat and let simmer until caramel reaches "soft ball" approx 8 minutes. Do not over cook or caramel will harden and that takes the sticky gooey fun out of it :). Once cooked pour slowly onto popcorn and stir well (to avoid caramel settling on the bottom of bowl)until caramel cools.

Saturday, October 4, 2008

Rosemary Potatoe Chips

I love it when I improvise and come across a yummy little treat. These are so fun, a different spin on new potatoes, these are tender with a borderline crisp, yum and fun!


6-10 red potatoes thinly sliced and ends removed
4 Tbl butter - melted
1 package dry Ranch salad dressing mix
1 Tbl Rosemary

Melt butter in microwave and toss potatoes in butter, pour in seasoning and stir well. When potatoes are well covered in season pour onto a cookie sheet and sprinkle potatoes with rosemary. Bake 350 on top rack for 25-30 minutes until golden. Serve with any chicken, steak or pork dish.

Mushroom Chicken



4-6 Chicken Breast

1 Cup seasoned stuffing mix(coarse crumbs) or seasoned bread crumbs
1 Cup parmasan cheese
1 tea garlic salt
1/2 tea pepper
2 eggs

Dip chicken in eggs and roll in crumb mixture until well coated. Place in 9x13 baking dish.

Saute
8oz mushrooms - sliced
1 stick butter
1 1/2 tea parsley
2 Tbl lemon juice

When mushrooms are tender pour over chicken and bake uncovered at 350 for 45 minutes.

Friday, October 3, 2008

Roast Beef Stroganoff

This is not the ol'hamburger stroganoff of our mothers era. This made with a well seasoned and slow cooked roast is virtually addicting and it doesn't get more K.I.S.S. than this! Now if I could just get the picture to look as good as it tastes.

Roast Beef - your favorite cut
2 packets of Liptons Onion Soup mix
1 1/2 cup water

Cook roast on low in crockpot for 6 hours until no longer pink and cooked throughout. Remove from drippings and drain off fat. Sometimes I will put the entire crock pot with roast in the fridge overnight and let the fat solidify on top, if time will not permit then simplify and drain as much as you can and reserve beef stock, cut the meat. If meat is too tender (is there such a thing?) it will shred which is yummy but doesn't look as pretty as chunks. Add to below gravy.

Beef stock
1 Cup milk
2 Tbl flour
2 Tbl brown gravy mix
1/2 tea pepper
1 Cup sour cream
2 cans cream of mushrooms
1/2 tea garlic salt
Pinch of Bay Leaf
8 oz sliced mushrooms

Whisk together until smooth and then add meat. Heat on med/low heat until lightly bubbly stirring occasionally. Serve over wide egg noddles.

VARIATION: This recipe yields about 10 servings. Recipe can be cut in half. I often will make this and freeze 1/2 of the meat and gravy mixture for a rainy day. This is also an excellent way to use your left over roast beef just add the water and liptons soup mix to the gravy.

Thursday, October 2, 2008

Banana Cream Cheescake

I am bananas for bananas...Holy Smokes! is all I have to say. This came to me by way of my friend Vandee W. and is nothing short of perfect. I have a love/hate relationship with cheesecake and this is just enough cheesecake to make me fall in love!



Crust:

1 ¾ c. Crushed Graham Cracker Crumbs
¼ C. Sugar
½ C. Butter (melted)

Combine Graham crust and sugar – mix well. Stir in butter, set aside ½ C. of Graham for topping. Press into 9x13 greased pan. Bake at 350* for 5-7 minutes then let cool completely.

1st layer of filling:
½ C. Sugar
1 pkg. (8z) Cream Cheese – softened
1/2 carton Cool Whip
In bowl beat cream cheese and sugar until smooth. Fold in cool whip and set aside.

2nd layer of filling:
1 1/2 C. cold Milk
1 (3.4oz) Banana Cream instant pudding
Whip until thickens and fold in remaining 1/2 carton of Cool Whip

3-4 firm Bananas – sliced

Arrange bananas on crust. Spread cream cheese mixture onto bananas (sometimes spreads better if slightly warm). Arrange another layer of bananas and top with pudding mixture, sprinkle with graham cracker crust and refrigerate 1-2 hours.

Wednesday, October 1, 2008

Cafe Rico Salad

This is a mock Cafe Rio Salad. I did tinker with it a bit but the recipe below is as given to me. Our Relief Society made this last Saturday night for the womens broadcast dinner and yummers! TOTALLY! Now that we are 1000 miles away from the nearest Cafe Rio (Cafe Rico) this totally hit the spot! Now if I can just figure out the queso???


Café Rico Pork

5-6 lb Pork roast
1 Tbs cumin
1 cup brown sugar
12 oz bottle La Victoria Taco Sauce
20 oz bottle coke

Cook roast on low for 12 hours in Crock Pot with water covering half the roast. After 12 hours, drain water off roast and add remaining ingredients. Continue cooking 4 hrs. Then shred the meat and cook for 2 hours more. You can also cook your roast in the oven oven at night and cook at 220 degrees 8-12 hours. Drain, shred and add all other ingredients. Put in Crock Pot for about 2-3 hours to blend flavors.

Café Rico Chicken

1 small bottle Kraft Zesty Italian Dressing
1 Tbs. chili powder
1 Tbs. cumin
3 cloves garlic
1/4 C Brown Sugar
5 lbs boneless skinless chicken breast

Pour all ingredients in crock-pot on low for 4 hours. Shred meat and cook for 1 hr more.

Café Rico Creamy Ranch dressing

1 pkg. dry Hidden Valley Ranch dressing
1 cup mayonnaise
1 cup chopped cilantro
2 cloves garlic
3 tomatillos (peel off paper skins)
1/3 cup buttermilk
¼ tsp cayenne pepper
1/3 C Vinegar
(More or less as desired)

Put all ingredients in blender and blend until smooth.

Café Rico Rice

* blend together in a small food processor
2 tsp garlic
½ bunch cilantro
1/2 tsp cumin
1/2 can green chilies
1/2 tsp salt
1 Tbs butter
1/4 chopped onion
2 bouillon cubes

Blend all ingredients in blender then put in pan and add 3 cups water, bring to a boil add 1 1/2 cups rice, simmer covered 25 - 30 minutes stirring occasionally. Do not use the Japanese sticky rice, it gets TOO sticky. It works much better with plain old rice. Do not over cook.
To Serve
Place a tortilla shell on a plate; add rice and beans, meat (pork or chicken), shredded lettuce, cheese, and tortilla strips. Serve with guacamole, Café Rcio Dressing, and Pico de Gallo.