Yummy Fun

Hawaiian Basil Pizza on Whole Wheat Pita

2012-01-06T11:34:00.000-08:00

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

2011-12-01T09:03:00.000-08:00

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

2011-11-29T08:29:00.000-08:00

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

2011-10-25T17:18:00.000-07:00

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

2011-09-23T12:37:00.000-07:00

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

2011-09-13T10:37:00.000-07:00

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

2011-08-25T12:33:00.000-07:00

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

2011-05-06T08:16:00.000-07:00

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

2011-04-15T06:39:00.000-07:00

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

2011-03-28T09:38:00.000-07:00

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

2011-03-24T17:46:00.000-07:00

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...

2010-11-01T15:45:00.000-07:00

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

2010-06-01T12:09:00.000-07:00

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

2010-04-16T17:15:00.000-07:00

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

2010-04-13T17:31:00.000-07:00

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

2010-04-05T19:53:00.000-07:00

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

2010-04-05T19:25:00.000-07:00

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

2010-03-31T12:37:00.000-07:00

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

2010-03-29T18:34:00.000-07:00

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

2010-03-28T16:15:00.000-07:00

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

2010-03-04T08:41:00.000-08:00

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

2010-03-03T08:48:00.000-08:00

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

2010-02-26T12:28:00.001-08:00

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

2010-02-18T12:56:00.000-08:00

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

2010-02-16T13:07:00.000-08:00

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

2010-01-22T13:51:00.000-08:00

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

2010-01-21T12:15:00.000-08:00

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

2010-01-18T17:05:00.000-08:00

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

2010-01-12T19:14:00.000-08:00

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

2010-01-04T12:10:00.000-08:00

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!

2009-11-21T11:39:00.000-08:00

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

2009-10-29T08:52:00.000-07:00

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

2009-10-16T11:29:00.000-07:00

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

2009-10-15T20:36:00.000-07:00

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

2009-09-29T12:26:00.000-07:00

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

2009-09-23T09:17:00.000-07:00

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

2009-09-23T09:08:00.000-07:00

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

2009-09-23T08:26:00.000-07:00

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

2009-09-16T09:36:00.000-07:00

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

2009-09-16T07:52:00.000-07:00

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!

Sodium Nitrate

2009-08-18T10:19:00.000-07:00

Check this out.... very great information on sodium nitrate. I have always wondered about this and my sweet friend with a great blog wrote about it and I was glad she did.

Whole Wheat Pancakes

2009-08-07T08:45:00.000-07:00

These are so simple and so tasty! My kids devour them. Whole wheat, no fat, no sugar, no salt, pure and simply yummy!

1 C Wheat (whole hard wheat)
1 C Milk
2 eggs
1/2 applesauce
2 1/2 tsp baking powder
1/2 C buttermilk (1/2 C milk 1 tsp vinegar)

Put all ingredients in blender and blend on high and for 2 minutes. IF you do not have a "great" blender you will have to grind your wheat before putting the ingredients in blender. The batter will be thin but they puff up wonderfully. With these little yumminessess I never feel guilty smothering them with my Buttercream Syrup.

ENJOY!

Roasted Vegetable Spaghetti

2009-07-28T12:35:00.000-07:00

I was a little bored with the standard old spaghetti and this was what I came up with, it did the trick for me. It can also be done vegetarian style. Loved it!

Homemade Sauce
3-4 C whole crushed tomatoes (or 28oz can crushed tomatoes)
1 sml can tomato paste
1 can (4 oz) green chiles - mild
3/4 tsp basil
1/2 tsp Italian seasoning
1/4 tsp sage
pinch of bay leaves
1/2 tsp garlic salt (or to taste)
1 tsp garlic
1 Tbl sugar
1/2 tsp pepper
fresh basil to snip on top for garnish before serving
* place all ingredients in pan and let simmer on low for 1 hour. As with most sauces the longer it simmers the richer the flavor.

1lb natural ground turkey (optional)
1 med sized onion - finely chopped
* brown turkey with onion, drain and add to above sauce

1 small pkg whole wheat spaghetti noodles - boiled and rinsed

1 small zucchini - sliced
1/2 red bell pepper sliced
asparagus - not sure how to measure that one just, just do how ever much you like
* place sliced vegetables in one layer on cooking stone OR cookie sheet, drizzle olive oil on vegetables, sprinkle with salt and pepper and broil on high for 7-10 minutes until slightly tender.

Serve spaghetti with sauce on top and garnish with vegetables, fresh basil and grated Parmesan.

Peach Cobbler Trifle

2009-07-27T13:34:00.000-07:00

This is a fun little creation. It was the perfect combination of trifle and cobbler. Perfect for summer.

2 sml pkg vanilla instant pudding
1 Cup sour cream
1 1/2 Cup milk
1/2 tsp orange zest
1/2 Cup powdered sugar
2 Cup heavy whipping cream
1 1/2 loaf pound cake
4 C Diced fresh peaches

CRUMB MIXTURE
1 C graham cracker crumbs
3/4 C sugar
1/4 C quick oats
1 tea cinnamon
1/4 tea nutmeg
dash of clove
6 Tbl melted butter
* stir together well and spread on cookie sheet and bake 350 until lightly golden. Remove from oven and let cool.

Cube cake into small bite size squares, set aside.

Whip heavy whipping cream until peaks. In a separate bowl whip milk, pudding and orange zest together until thick, fold in sour cream and once smooth fold in whipping cream.

Wash and slice peaches, stir in 1 Tbl lemon juice and 1+ Tbl sugar to keep them from browning. Set aside.

In Trifle dish layer cake, pudding,crumb mixture, peaches repeating until dish is full. Top with fresh peaches. Chill before serving. Peaches can brown easily so serve within a few hours of chilling.

Padang Salmon

2009-07-26T20:38:00.001-07:00

We are not big fish eaters, we actually rather like fish I just do not especially like to cook it. This however... is WONDERFUL! A perfect summer time dish that is SO good for you too.

1 C Soy Sauce
1 C Padang Sauce
6 Tbl honey
1/4 tea cayenne pepper or Tabasco (optional, this will give it a kick)
sesame seeds

1/2 pkg whole wheat spaghetti noodles
2 romaine hearts chopped
1 handful of spring mix (optional)

Divide the marinade and reserve 1/2 for serving. Marinade the salmon over night in glass dish. When ready to grill, place fish in layered foil pour marinade juices over top and fold up tight to avoid leakage while on the grill or oven. Place in grill on med heat for 15-20 minutes.

Serve hot over chilled lettuce and noodles. Drizzle sauce on top.

Summer Chicken Salad

2009-07-24T12:31:00.001-07:00

Thanks Mama for this goodie!

8 oz Pasta - boiled and drained
1-2 C chicken - cooked diced and well seasoned
1 -2 stalk celery - sliced
1 C red (crunchy) grapes - sliced into halves
1/2 C sweet onion - finely chopped
Chives
1/2 large apple - diced with or without peel

Dressing
1 C Mayo
1 C Ranch dressing
1/2 tsp OR T.T. garlic salt/seasoning salt
1/2 tsp pepper
dash of dill
dash of parsley

Blend dressing well and pour over salad. Let chill min 2 hours before serving.

Favorite Dinner Toast

2009-07-24T12:22:00.000-07:00

Unfortunately this is a perfect compliment to any meal :)

Store bought French Bread
Salad Supreme
melted butter
topped with fresh Parmesan

Broil until bubbly. Serve hot.

( I love Salad Supreme, it is my favorite spice for bread sticks. You can find it in the blended spices area at your grocery store.)

Best Chocolate Chip Cookie

2009-07-23T06:54:00.000-07:00

I previously posted this recipe but I adapted it just a smidgen and took a new and improved photo. These are great cookies! Soft and chewy with a little tiny crunch, one of my Favorites!

1 stick (soft) butter
1 egg
1 tsp vanilla
2 (+) Tbl water (the amount of water will vary depending on the consistency/temperature of your butter and also the size(volume) of your egg.)

1/2 C Rice Crispy Cereal
1/2 C White Sugar
1/2 C Brown Sugar
1/2 C Quick Oats
1 1/2 C Flour
3/4 tea Baking Soda
1/4 tea Salt
1/4 tea Baking Powder
3/4 C Chocolate Chips

In bowl combine and cream together sugar, butter, vanilla and egg then add dry ingredients and mix well. If you are doing a cookie jar layer in order (minus the wet ingredients of course). These are great gifts!

Preheat oven and bake at 350 for 8-10 minutes, don't over cook.

* NOTE - I have done these in advance and used my cookie scoop to place drops on a parchment lined cookie sheet and froze them. You can take them straight from the freezer and bake. My only word of caution is that when you freeze them they loose a little moisture and have a tendency to not flatten out so lean more towards the 3 Tbl water if you are going to freeze them. When frozen they are fantastic treats when you are in a hurry or have an urgent craving!

I love these!

Natty Cakes

2009-05-12T08:11:00.000-07:00

I made this cake for one of my oldest and very best friends for her birthday. I even named it after her and it is almost as sweet as her. This is what she said was her favorite cake and this is what I came up with. It reminded me of one giant cupcake. I think it turned out great!

White Cake from Scratch
2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 handful of white chocolate chips (optional)

DIRECTIONS

Combine flour, baking powder, and salt; stir wiht a fork until well mixed. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up to peaks. Cream butter, vanilla and almond extract gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Add meringue, and fold thoroughly into batter. Spread batter into a WELL greased pan of choice. I prefer the deep 9" round pan but a bunt also works well. Bake at 350 degrees for 35-40 minutes. Cool cake in pan 2 minutes, then remove from pan and transfer to a wire rack, wrap in saran wrap and let finish cooling. If you have time place cake in freezer until frozen, then remove and frost as desired.

White Chocolate Cake - Easy Version
1 pkg white chocolate pudding mix - instant
1 box white cake mix
1/2 C water
1/2 C applesauce (or oil)
4 large eggs
1 C sour cream
1 handful white chocolate chips (optional)

Bake 350 approx 40 min

FROSTING
2 packages chocolate pudding - instant
1 1/4 cup cold milk
Blend well and set aside

WHIPPED TOPPING
you can either use Cool Whip and real whipping cream
2 1/2 C heavy whipping cream
1/3 C powdered sugar (to taste)
1 tea vanilla
Blend until stiff

Top cake with thick layer of pudding and then a think layer of whipped topping. Refrigerate until ready to serve

Spinach Artichoke Dip

2009-05-10T16:21:00.001-07:00

Pretty much one of my favorite things to munch on.

Baked with Parmesan cheese on top

Baked without Parmesan cheese on top

In a sauce pan, combine the following ingredients on med/low heat

8 oz cream cheese
2 Tbl dried onion
1/3 C light Mayo
1/3 C 1/2 & 1/2 (or milk)
1/2 tea lemon pepper
dash of sugar
dash of Tabasco
1/2 tea garlic salt (or to taste)
1+ C Parmesan cheese (fresh, grated)
10 oz package frozen spinach
1 C marinated artichoke hearts (optional)- pureed with an immersion blender then add to pan

Once all ingredients are warmed and smooth use your immersion blender to thin. You can blend this as much or as you like based on your preference. Personally I prefer it a little more on the smooth side. Bring to a slight boil and remove from stove. Pour into oven safe baking dish and top with more Parmesan cheese if you so desire. Bake at 375 for 15 minutes or until golden on top. Serve hot with dry seasoned baguettes, tortilla chips or crackers. Tasty!

Tomato Basil Chicken with Parmesan Noodles

2009-05-07T10:13:00.000-07:00

This was absolutely delightful. LOVED it! Will definitely do this little creation again.

Herb Chicken
4 Chicken breasts
1/4 C Dry herbs (rosemary, basil, oregano etc. - I have a few I really like I get at Costco that have combined herbs - anything like that will do)
sliced tomato

Basil Parmesan Sauce
1/3 C light Mayo
1/2 C fresh Parmesan cheese
1 tsp garlic
fresh basil - 1 handful coarsely chopped
1/2 tsp lemon pepper
1/2 tsp seasoning salt
1/2 C marinated artichoke - finely chopped (optional)

Thaw chicken, rinses and pat dry. Then roll chicken in herbs and place in lightly oiled pan. Place sliced tomato on chicken breast and scoop a dollop of basil parmesan sauce on top. Bake 350 covered 30 min and uncovered approx. 10 minutes. Serve on top of parmesan noodles (below).

Parmesan Noodles
Thin Spaghetti noodles
* once boiled and drained toss in
1 Tbl olive oil
garlic salt (to taste)
parmesan cheese (to taste)

YUMMY!

Mini Cakes - Cinnamon and Chocolate

2009-05-04T07:37:00.000-07:00

I did these a few weeks ago and loved them. I think it was the pan that made them so great. I am excited to do little min carrot cakes or zucchini cakes with a dollop of cream cheese frosting, YUM! Stay posted, I think this little pan will get its moneys worth.

CINNAMON MINI CAKES
1 1/2 stick soft butter
1 C sugar
3 eggs
2 C flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tea vanilla
3/4 C sour cream
1/4 tsp cardamon (heaping)
1/4 tsp salt
1/4 tea cinnamon

STREUSEL TOPPING
3/4 C flour
1/4 C brown sugar
1/4 C granulated sugar
1/4 tsp salt
3/4 tsp cinnamon
5 Tbl butter - cut into small pieces

Preheat oven 325. Mix streusel in bowl until crubly, no clumps of butter remain and set aside.

Cream together butter, sugar, eggs and vanilla. Then add remaining ingredients and blend well, add sour cream last. Spoon batter into lightly greased pan (loaf pan, muffin pan or streusel pan shown below. Sprinkle streusel on top about 2 heaping tsp per cup. Bake for 25 minutes or until toothpick come out clean. Let cool in rack 10 minutes then remove from pan.

CHOCOLATE MINI CAKES
1 1/2 stick soft butter
1 C sugar
3 eggs
7 Tbl cocoa powder
2 C flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tea vanilla
3/4 C sour cream
1/4 tsp salt
1 handful of chocolate chips (you can even sprinkle s few on top for an added yummyness)

Café Rico Rice

2009-04-28T14:16:00.001-07:00

After a little deliberation and a few trial and errors I decided to modify this rice recipe. I really like this one a lot. Tastes just like Café Rico rice... now if I could just figure out how to make their queso.

The original recipe called for 3 cups of rice and that makes A LOT of rice, however it does save well so I adapted that to make less rice. I also changed from using Japanese rice which was WAY to starchy to regular old Uncle Ben's rice or even the rice I had in my food storage from the dry pack worked great.

Café Rico Rice

* blend together in a small food processor
2 tsp garlic
3-4 sprigs of 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.

Pasta Salad

2009-04-24T17:06:00.000-07:00

This is simple and easy. Pretty much the standard summer pasta salad except with homemade dressing.

Pasta
cucumber
celery
red bell pepper
green onion
fresh basil
carrot
black olive
tomato
Parmesan (lots)

DRESSING
* Blend well
6 oz rice vinegar
4 oz veg oil
2 Tlb sugar
2 tea Italian seasoning
1/4 tea dill weed
1/4 tea pepper
1/2 tea dry mustard

Taco Pie

2009-04-18T19:53:00.001-07:00

1 lb lean ground beef
1 sweet onion finely chopped
1 tea garlic
* saute until beef if browned and onions tender, drain if necessary, set aside.

1 can tomato paste
1 C water
1 sm can green chills (optional)
1 Tlb chili powder
1 Tlb taco sauce
1 Tlb dry ranch seasoning
1/2 tea sugar
1/2 tea pepper
1/2 tea garlic salt
1/4 tea cumin
* add to beef mixture and stir well

6 small flour tortillas
2-3 C monterrey jack cheese - colby jack will work ok too but prefer monterrey
1/2 can olives - thinly sliced
1 tomato - diced

In a round dish similar to a pie die but deeper or a rectangle glass Pyrex pan layer tortillas, meat sauce, cheese, olives tomatoes, repeat 3 times total. Bake covered at 350 for approx 30-40 minutes. Serve with sour cream, shredded lettuce, rice and chips.

Grilled Veggies

2009-04-08T15:22:00.000-07:00

I could eat these everyday! Simple, easy, YUMMY!

Asparagus
Sweet onion
Zucchini
Yellow squash
Red bell pepper
olive oil
coarse salt
lemon pepper

Slice up into desired sizes and place in a large Ziploc bag. Drizzle a little olive oil and sprinkle salt and pepper into the bag and toss around. If you are feeling fancy you can even do some rosemary (which I love).

Place in a 2 sided fish rack for the grill or on a Pampered Chef Stone and broil - 7 min - Thanks Natty for that idea. Don't over cook, watch closely so it doesn't burn.

VARIATIONS: Toss in a little teriyaki sauce and add pineapple... totally yummy!

Rosa Chicken and Pasta

2009-04-08T13:00:00.000-07:00

This was a new spin on an old favorite. I had forgotten how yummy it was and I even made it simpler! As many of you know, life is busy for me right now and simplification seems to be a reoccurring theme but I am too stubborn and picky to compromise GOOD FOOD! This meal is the essence of simple yet delicious and very healthy for you. From walking in the door it was done and ready to eat in 15 minutes

2 Chicken breasts
(* HINT - I had previously boiled some frozen chicken breast, seasoned and diced it and put in freezer bags and froze for a busy day... it made this meal a snap!)
Pasta of choice - boiled and rinsed
1 can of organic marinara sauce
2 C organic spinach (I am a spinach girl!)
1/2 C fresh grated Parmesan cheese
(season with salt, pepper and sugar if necessary)

Seriously... it can not get easier than this. Boil the noodles and set aside. In a sauce pan place marinara sauce and frozen chicken into sauce, bring to a slight boil, add cooked pasta and toss. Immediately before serving add fresh spinach and parmesen, serve with fresh french bread (it you have time :) Yummy!

Sour Cream Waffles

2009-04-08T12:59:00.000-07:00

I love breakfast... If I can ever break away from my spinach shakes in the morning we love waffles. The other day I got Ratatouing (is that a word? If not is should be) in my kitchen and this is what I created, nothing fancy, quite simple actually but yummy. Did I mention we love breakfast?

2 1/2 C flour
1 tea salt (heaping)
4 tea baking powder
1/4 C sugar
2 eggs - separated, whip whites until fluffy and fold into batter
1 1/2 milk
1/2 C sour cream
1/2 C butter (melted)
1 tea vanilla

Put all ingredients into blender and whip. Hold egg whites until very end and carefully fold in until well mixed. OF COURSE, serve with my Buttercream Syrup!

Sweet BBQ Chicken

2009-03-23T19:13:00.001-07:00

1 package dry Lipton Onion Soup mix
1/2 C brown sugar
1 tea pepper
1 tea garlic
2-3 C BBQ sauce
1/4 C honey

5-6 chicken breasts

Combine BBQ sauce, onion soup mix, pepper, garlic, honey together pour over raw chicken breasts and top with brown sugar. Bake 350 30-40 min until bubbly and chicken is cooked throughout. You can even do this with frozen chicken but bake time would be approx 60 minutes.

Cream Corn

2009-03-21T20:16:00.000-07:00

Yummy, Nummy to my tummy!

1 C sour Cream
1 C 1/2 & 1/2
1/2 C milk
1/3 parmesan cheese
1 tea dried onion
1/2 tea lemon pepper (or pepper)
1/2 tea garlic salt
2 Tbl sugar
1 Tbl flour
1 Tbl butter (melted)

3-4 C frozen corn

Put all ingredients into blender and blend well then pour over frozen corn. Bake 350 for 30-40min until bubbly. You can also cook on the stove top, just bring to a boil on cook top only for a few minutes then serve! Corn should be a little soupy/runny. In the photo above the corn was a little over cooked so it was not as "soupy" but still tasted wonderful!

Jens White Bread

2009-02-19T11:44:00.001-08:00

Bread is my thing. I LOVE IT! It is tradition here at our house, every time I make jam which I have done a couple of times recently, homemade bread is a must.

1 C Water
1 1/2 C Milk
1 stick of butter
6 C flour
1 tea salt
1/2 C sugar
1 Tlb yeast

Melt butter and add water, milk butter and sugar together in microwave or stove top, heat until very warm but not hot. Add 4 C flour to mixer then pour liquid in and mix 1 minute then add yeast, let mix for 2 minutes add remaining flour and salt, let knead for 5-8 more minutes. Remove from mixer and let rise in a greased pan, cover with a damp cloth until dough doubles. Removed from pan onto a well floured counter space and make bread loaves as desired. Place loaves into greased bread pan and bake 325 until golden brown. Removed from oven and let cool slightly and remove from pan, let cool completely on wire rack until ready to bag.

Italian Chicken Stew

2009-02-16T19:54:00.000-08:00

2-5pm church led to the creation of this yummy Crockpot delight.

3 frozen chicken breasts
1 can cream of chicken
1 can milk
1/2 bottle lite zesty Italian dressing
3 potatoes - peeled and diced
1 1/2 C baby carrots
1 onion - sliced and diced
1/4 tea basil
1/4 tea thyme
1/8 tea oregano
1/2 tea pepper
1/2 tea seasoning salt
2 chicken bouillon cube

Toss all these ingredients in the Crockpot, pouring Italian dressing on top and run. Let stew for 5-6 hours on medium heat

Fabulous French Dip

2009-02-16T19:20:00.000-08:00

This is a savory wonderful meal. I love it all loaded up but the virgin style sandwich at bottom is wonderful also, with or without Au Jus, is makes my mouth water.

1 Flank steak
1 okg Liptons Onion soup mix
1 cup water
* Bake flank steak at 250 covered for 3 1/2 hours. Remove from oven and let cool slightly, shred with fork and let rest, it should virtually shred on its own.

In sauce pan combine the following:
1 pkg brown gravy mix
1 C water
1 C diced tomatoes slightly pureed (8 oz)
1 Tbl dried onion
1 tea sugar
1 garlic glove
dash of lemon pepper
dash of seasoning salt
1 beef bullion cube
* Bring to a slight boil then add shredded beef and let simmer on low for 15 minutes.

1 sweet onion - thinly sliced
1 red bell pepper - thinly sliced
2 tbl olive oil
* Saute in frying pan

Monterrey Jack cheese - shredded

Au Jus prepared as directed

Serve on soft hoggie roll, lightly buttered and toasted. Garnish with peppers, onions and cheese if desired and Au Jus on the side.

VIRGIN STYLE

*** VARIATION - This can also be done in the Crockpot. Bake steak (can even be done the night before), shred and place all ingredients including raw peppers and onions in Crockpot, let stew for a minimum 2-3 hours.

Mandarin Pasta Salad

2009-02-13T11:55:00.001-08:00

This is an adapted recipe that came from an old friend years ago and for some of you old timers a similar version was in my Farkle recipe book also. I love it, it is a perfect combination of flavors, one of my favorite pasta salads.

Dressing:
1 tsp Fresh Ginger Root – peeled &finely chopped
1 Garlic clove - minced
1/3 – ½ C. Rice vinegar or White Wine Vinegar
¼ C. Orange Juice
¼ C. Vegetable Oil
1 tsp Sesame Oil
1 Tbl soy sauce
juice of one lime or lemon
1 pkg Lipton’s Onion Soup mix
2 tsp Sugar

Wisk or blend together ginger root, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar. Cover and refrigerate until ready to use.

Salad:
8 oz. Bow Tie Pasta – Al Dante and cooled
½ Cucumber- scored and thinly sliced
½ C. Red Bell Pepper – diced
½ C. Red Onion – coarsely chopped
1 pkg (6oz) Baby Spinach leaves
1/2 C Chinese pea pods
2 Tbl cilantro (optional)
1 Can (11oz) Mandarin Orange
2 C. Chicken – Cooked and diced
½ C. Slivered almonds – toasted

Mix salad ingredients together and gentle toss, reserve the spinach, place in refrigerator until ready to serve. Pour chilled dressing over salad and serve immediately.

Pretty Puff Balls

2009-02-11T11:29:00.000-08:00

Thanks to my super friend Natalie C. who know how to throw a serious party, did these oh so cute puff balls for her sons birthday party last week and then gave me the great idea to do them too. I loved them and they were super easy to make and made the room look so festive. I hope she doesn't mind me sharing her great party decor secrets.

Instructions for 1 puff ball

10 sheets of colored tissue paper
fold in 1 inch accordion style, length wise
tie tightly with wire in the middle
then fan our the tissue paper and
tie transparent string or ribbon in the middle and hand from ceiling.

Hawaiian Haystacks

2009-02-10T19:54:00.001-08:00

This is a WAY simple, not at all boring yet not too fancy either. Probably one that you have all done in some variety before but it is still one of our favorites. Great for busy days, prep early on in your day and eat when you can! We love it.

3-4 chicken breasts
2 cans cream of chicken
2 1/2 C milk
1 C sour cream
1/2 tea garlic/seasoning salt
1/2 tea pepper
1 Tbl dried onion
2 bullion cubes

1 red bell pepper - finely chopped
3 celery stalks- finely chopped
5 green onion stalks- finely chopped
1 tomato - diced
1 can pineapple
1 can mandarin oranges
1 C Yoshidas Sauce
1 can crunchy chow mein noodles
2 C shredded cheese
coconut (optional)
slivered almonds (optional)

sticky rice

In a crock pot place frozen chicken, cream of chicken, sour cream, milk and spices together and mix, let cook slowly for several hours until chicken in cooked throughout and sauce is bubbly.

Serve over rice and chow mein noodles and top with garnishments of choice and drizzle with yoshidas sauce.

Fresh Fruit Tart

2009-02-09T10:42:00.000-08:00

This is one of my mothers recipes and is one of my FAVORITES! It is pretty much a summer dessert but in Austin, summer is right around the corner :)

Crust
3/4 C Butter soft
1/2 C powdered sugar
1 1/2 C flour

Beat butter and sugar until fluffy. Mix in flour and blend well. Press dough firmly into a round (12inch) pan or a 2 piece round pan with fluted sides. Bake 350 for 25 minutes until lightly golden. Remove from oven and place pan on wire to cool.

Filling
1 10oz package vanilla milk chips
1/4 C heavy whipping cream
8 oz cream cheese - soft

Melt cream and vanilla chips together in microwave 1 minute, stir and add cream cheese heat again in microwave for 30 seconds. Beat well, until smooth and creamy. Spread over cooled crust and let cool to set.

Glaze
1/2 C pineapple juice
1/4 C sugar
1 1/2 Tbl cornstarch
1/2 tea lemon juice

On stove top with medium heat, stir together sugar, cornstarch and juices, bring to slight boil and stir until thickened. Set aside to cool slightly.

Arrange fresh, thinly sliced, fruit on top of of filling then top with glaze. Place in refrigerator a minimum 1 hour and serve. YUM!

Super Soft Sugar Cookie

2009-02-08T09:42:00.001-08:00

This great recipe came from my super friend Shelia. She is my go to "cookie lady" and I love her so. These are my favorite soft sugar cookies.

2 C sugar
1 C soft butter
2 eggs
1 tea vanilla
1 C sour cream
5 C flour
4 tea baking powder
1/2 tea soda
1/2 tea salt

Cream together butter, sugar, egg and vanilla until creamy. Add remaining ingredients and blend well. Roll out dough on a floured counter top. Place cookie shapes on lightly greased cookie sheet.

Bake 350 for 10 minutes then remove from oven and let rest for 2 minutes and then remove from baking sheet to a wire rack, let cool before frosting.

Yields approximately 5 dozen

Cream Frosting
4 oz cream cheese
1/4-1/2 C butter
3 Tbl heavy cream/or milk
1 tea vanilla
powdered sugar (until desired thickness)

No Mess Shish Kabob

2009-01-29T12:04:00.001-08:00

Well marinated Shish Kabobs are about my favorite thing but the process is a little bit of a drag so years ago I came up with this tasty Shish Kabob without the stick and it is wonderful.

6 chicken breasts - boneless, skinless - OR - steak

1 1/2 C Yoshida sauce
1/2 C brown sugar
1 tea garlic salt
1/2 tea pepper

1 bell pepper - thinly sliced
1/2 sweet onion - thinly sliced
1 can pineapple chunks
mushroom
2 tbl green onion - finely chopped
1 tbl olive oil

Marinate chicken breasts in 2/3 of marinate for minimum of 3 hours, reserve the remaining 1/3 to add to vegetables. Saute onions and peppers in olive oil when slightly tender pour in marinate, pineapples, green onion and mushrooms, let simmer for 5 minutes. On barbecue, grill chicken until cooked throughout and not longer pink. Remove from barbecue and place on a plate, garnish with vegetables and sauce.

VARIATION: chicken can be done in the broiler. Vegetables can also be grilled.

My Favorite Panini

2009-01-28T11:22:00.000-08:00

This is my most favorite Panini. It really is the BEST!

Multi Grain Bread
2 sliced of peppered turkey
2 slices of munster or havarti cheese
red bell pepper - thinly sliced
sweet onion - thinly sliced
1 tbl feta cheese
spinach
light mayo
dijon mustard
salt and pepper

Saute the bell peppers and onions on panini grill with salt and pepper. When tender remove and set aside. Lightly butter the outer sides of bread. Lightly spread mayo and mustard on insides and place on panini grill butter side down. Place a slice of cheese on each piec with cheese on and shut the panini grill on medium heat and let it sit until bread is slightly toasted.

VARIATIONS: These can also be done on a griddle.

Twice Baked Potato

2009-01-26T18:35:00.000-08:00

This will make any steak dinner perfect. It is hard to beat a twice bake potato, yummers!

6 baked potatoes (makes 12 half's)
1+ C sour cream
4 oz cream cheese
4 Tbl butter
1/2 C parmasan
1/2 tea garlic salt (to taste)
1/2 tea pepper
1 C cheddar cheese
1/4 C green onion
bacon

Because you will not always be baking the same number of potatoes it is best to just tell you the ingredients and you can wing it "to taste". Adjust the measurements above depending on how many and what size of potatoes you are using.

Wash and scrub the raw potato throughly, pierce the skin, wrap in foil and bake the full potatoes at 425 until tender. Remove them from the oven, let cool. Once cooled down, slice length wise and with a spoon scoop out the flesh of the potato into a bowl, being very careful not to scrape too close to the skin. If you get too close to the skin it will cause tears in the pocket. Once all the flesh of the potatoes is in a bowl, add the above ingredients and mash together with a potato masher, mixture should be lumpy but creamy also. Spray the outer rim of the skins with water lightly and dip immediately into a shallow plate kosher coarse salt and refill the potato skin with the potato mixture. Top with a sprinkle of grated cheese and a dash of garlic salt and bake 350 for 20--30 minutes until heated and cheese is melted and bubbly. These can also be prepared ahead and frozen. When ready to eat remove from freezer, let thaw and bake as directed above.

Yukas Bread

2009-01-22T18:33:00.000-08:00

This recipe came from a sweet friend in our ward, Yuka. She is famous for her bread and regularly drops off fresh loaves of homemade bread on members doorsteps. I think it is FABULOUS! Thanks Yuka for sharing!

2 1/2 C. Water
3 Tbl butter
3 Tbl milk
6 Tbl sugar
3 1/2 tea yeast
6 C flour (+)
3 tea salt

Combine the water, milk and melted butter in to mixer (Bosch). Add sugar, yeast and 1/2 of the flour, mix well then add remaining flour and salt for approximately 5-8 minutes. After kneading let rest until dough rises and doubles then transfer to flat surface and form into loaves. Let sire in loaf tins before baking. This particular dough is VERY wet so add a little flour as necessary especially when forming into loaves. Bake 325 for 20-30 minutes or until golden.

Cranberry Beef Brisket

2009-01-22T11:28:00.000-08:00

This is one of the fabulous recipes my mother made for all of us when we visited for New Years this year. It is fall apart moist with a zing of sweetness, it is pure wonderful!

2 C water
4 beef bouillon cubes
½ C frozen cranberry juice thawed (from concentrate)
1/4 C flour
* Use immersion blender to blend

1 onion – sliced
1 ½ T rosemary (fresh if available)
4 garlic cloves
1 tsp salt
1/2 tsp pepper
1 C dried cranberries
* Add to the above

Wait to add at the end (see below)
8 oz medium Portobello mushrooms, thinly sliced
1 C dried cranberries (in addition)

Place 1 or 2 beef brisket or London broil roast ( I have made it with both)– flat cut and trimmed into a large baking dish so that the meat can lay flat, salt and pepper both sides of brisket. Pour sauce over beef and cover tightly with heavy duty foil, bake 300 for 3 ½ hours. Baste with juices every hour. Remove from oven, transfer brisket to plate at let cool 1 hour at room temp. Strain debris and mushy cranberries from juices, reserve stock and onion slices. Once cooled using an electric knife, thinly slice brisket across grain. If beef has not cooled completely you will not be as successful slicing, beef will likely shred. Once beef is sliced or shredded place onto a baking dish, pour juices and onions over meat. Top with mushrooms and cranberries and cover tightly. (Brisket can be prepared 2 days ahead, cover and refrigerate.) Bake at 350 until brisket is heated throughout and mushrooms are tender, about 30 minutes (40 minutes if brisket has been refrigerated). Transfer sliced brisket and sauce to platter and serve.

VARIATIONS: You can use grape juice instead of cranberry and you can play with other kinds of dried fruit if preparing for a summer dish. Also you can substitute 1 C water and 2 bouillon cubes for 1 C dry red wine.

Sweet and Sour Pork

2009-01-20T17:57:00.000-08:00

This is one of my favorite sweet and sour recipes. I got it from my sweet sis-in-law Natalie. She does it with meatballs below which are yummy but I like it with pork tenderloins too. I love it!

Marinate for pork
1/2 C soy sauce
1/2 C honey
1 tea garlic
1/4 C brown sugar
1/2 tea pepper
Soak 2 pork tenderloins in marinate for 3 hours or over night. Place tenderloins in baking dish and pour marinate on top, sprinkle an additional 1/4 C brown sugar on top and bake 350 40-45 minutes.

Sweet and Sour Sauce
1 1/2 C brown sugar
3 Tbl corn starch
1 lg can pineapple chunks/tidbits
1 C vinegar
3 Tbl soy sauce
1 green & red bell pepper diced

Mix brown sugar & corn starch together, set aside. Mix pineapple, vinegar, soy sauce, heat to boil then add brown sugar & corn starch. Stir constantly, let thicken then diced bell peppers, let simmer for 5 minutes then garnish pork or add meatballs and serve with rice. NOTE: sometimes I double the sauce.

VARIATION
Meatballs (beef or turkey)
1 lb lean hamburger (or ground turkey)
1/2 C bread crumbs
1/2 C milk
2 T onion
1 tea salt
1 egg

Mix together well and roll into 20 meatballs. Bake 350 for 20 minutes & turn over for another 20 min.

A Perfect Chocolate Cake

2009-01-15T12:39:00.001-08:00

This cake is reminiscent of a cake my mother use to make for me that I loved growing up. I love the whipped cream, it is moist, chocolaty but still light and fluffy.

Cake Batter
* 1 cup unsweetened cocoa powder
* 2 cups boiling water
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1 cup butter, softened
* 2 1/2 cups white sugar
* 1/2 C applesauce
* 4 eggs
* 1 C chocolate chips
* 1 1/2 teaspoons vanilla extract

Whipped Cream Frosting
* 1 pint heavy whipping cream
* 1 teaspoon vanilla extract
* 1 cup confectioners' sugar

Buttercream Frosting
* 1/3 cup butter
* 2 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 2 tablespoons unsweetened cocoa powder

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 or 3 (2 if you want a thicker cake) 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool.
2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients (flour, baking soda, salt and baking powder) Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
3. Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack. Remove only when cooled completely to avoid tearing of cake.

WHIPPED CREAM FROSTING
In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the top with the remaining whipped cream (my favorite) or if you are in the mood for more chocolate you can frost the sides with chocolate buttercream frosting (direction below) and then top with more whipped cream and chocolate shavings.

BUTTERCREAM FROSTING with dollop of whipped cream
To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

Bread Making 101

2009-01-13T08:43:00.003-08:00

I have been approached a few times recently about wanting some instruction and tips on making bread, so I thought I would publish a few thoughts pertaining to bread and bread making.

I have very fond memories of watching and occasionally helping my mother make bread. I have a deep rooted love for bread and bread making that most certainly stems from my mothers affection with such an art. We even now enjoy wonderful memories together making bread. My mothers technique is random and spontaneous however very intuitive. My childhood memories recall my mother just added “stuff” while making bread, she loosely measured (at best), never used a timer and rarely followed a recipe and did most everything by sight, smell and touch. So I guess by watching her, it embedded confidence in me at an early age that bread making was easy... which it really is.

I will preface this by stating that I am no "bread connoisseur" though I love bread and the process of making it, I am rather basic and have not ventured into more sophisticated breads thus the tips below are a few of the things I have learned and have shared during past bread making classes I have done.

Jens Basics of Bread Making

EXCESS FLOUR… The most common mistake in bread making is too much flour in the dough. Few recipes will say the exact amount of flour required because humidity and temperature will affect the amount you’ll need. With the exception of whole grains and stone ground flour which are reluctant to adsorb liquid (you must give them some time) and be conservative on the flour… you can always add more. My mother used to say when referring to dough "the wetter the better". This is possibly the most common mistake I find people make. Don't be afraid to get your hands messy.

INSUFFICIENT KNEADING… Kneading is very important because it starts activating the gluten in the flour. Gluten, when wet has the ability to stretch and make the elastic framework of dough. Any good “yeast risen” dough must be worked to elasticity. Properly kneaded dough (in addition to the other variables) will stretch like gum blown into a bubble. If the dough tears raggedly work it more.

LOW MOISTURE…. Avoid surface drying. Once the bread or dough has been shaped and set to rise, the surfaces must remain moist and soft. Moisture is a very important aspect in the rising of any dough. I oven use my wet hand and pat the top of the dough and then place a damp cheese cloth over the dough while it rises to facilitate proper rising.

LOW TEMPERATURE… There are 2 very important aspects to temperature while making bread, internal temp and external temp. When you heat your liquid, make sure it is very warm but NOT hot or it will kill your yeast. The heat will bring the internal temperature where it needs to be in order to rise properly. External temperature should also be warm. Yeast will respond best if external temperatures are approximately 85 degrees. If dough is kept from drafts and there is adequate heat and humility in your home it should abet rapid rising. You should see rising occur within 5-10 minutes.

RESERVE THE SALT FOR LAST... Salt will also kill the yeast and prevent the gluten from working the way it should. So knead your dough while it is very sticky and reserve the salt until the end when you knead in the remaining flour.

YEAST... Proof your yeast it you are insecure about it's activity, this will give you all the confidence you need to have beautiful, yummy bread. PROOF YEAST - 1/2 C warm water, 1 tsp sugar, 1 Tbl yeast. Stir together and let sit for a few minutes, if the yeast is "good" it should get foamy and bubbly and can be added to your dough

DON’T BE AFRAID OF YOUR DOUGH .... Remember you’re the Boss!

Bread of every kind is a staple in our home. Someone once said "if you want your kids to talk to you… learn how to make homemade bread!" I am convinced that there is a physiological response to the smell of fresh baked bread and not only am I in love with the smell but the taste , texture and favor that explodes into my mouth with each bite. I am confident that one day, if my children are ever reluctant to come home (heaven forbid), they will certainly come back home for homemade cinnamon rolls, bread sticks and hot bread with homemade jam. It is a very effective and coercive tool... YES, manipulative but a very useful strategy indeed.
_________________________________________________________________________
ADDITIONAL Tips for the discouraged bread maker.

Making yeast bread from wheat flour substitute sometimes causes trouble. The substitute flour lacks the gluten which makes the dough firm and elastic and the bread light and porous.

Two loaves of bread made from the same flour can be of a different color, taste and texture.

Good home made bread has a flavor and quality peculiar to itself. No baker has ever attained it.

To make good bread it is necessary to have good materials.

There is no single best way to make good bread.

Soft, pure water is best suited for bread making purposes. Hard water generally neutralizes to a certain extent the fermentation produced by the yeast.

Water makes a bread of good flavor and texture and white in color.

Milk makes a bread of good keeping quality, with a tender crumb, greater elasticity, and of a creamy color.

Buttermilk, Sour Milk, Whey, make a bread similar to bread made with milk, except that the bread has the characteristic flavor of the liquid used.

Potato or Barley Water give the same results as bread made with milk, with a slight difference in the texture (heavier).

Yeast should be fresh, live, growing and in clean condition.

Yeast must have a clean and acid odor.

Too much yeast gives an increase of volume in the bread and a more crumbly loaf with an inferior flavor.

If the quantity of yeast used is increased, the time required for rising is decreased; and as the quantity of yeast is decreased, the time required for rising is increased.

If too much time is consumed in the rising, the bread is apt to sour.

Too much baking powder will make a bread of insipid flavor.

Good results are obtained in bread making by using one tablespoon of sugar to each one pound loaf of bread.

Too much sugar in bread gives a toughness to both crumb and crust.

Cane sugar gives the most satisfactory results in bread making.

Good results are obtained in bread making by using twice as much sugar as salt.

Too much salt will increase the weight of the bread, make the loaf smaller, and the crust lose its golden brown color and become a dull gray.

Too much salt, even in slight quantities, interferes with the proper aeration of the dough.

Too much shortening in bread will make a heavy loaf.

Lightness of bread is determined by the size of the loaf in relation to its weight.

Elasticity in bread depends to a great extent upon thoroughness of baking.

Coarse grained bread is caused by over rising, insufficient kneading, or too much heat in the first period of baking.

Sour bread is the result of the overgrowth of the bacteria which cause fermentation.

Soggy bread may be due to a low grade of flour, dead or inactive yeast, old or moist baking powder, insufficient kneading, or improper raising or baking.

Streaky bread results when the dough is not properly kneaded, or when too much flour is used in handling or in shaping the dough and loaves.

Chicken Tortilla Soup

2009-01-12T20:30:00.000-08:00

Yahoo... I did it! I have been frustrated for years not being able to find a really good Chicken Tortilla Soup and so I made one up. I LOVE this one! Seriously!

3 chicken breast - boiled and shredded
1 can (14.5 oz) diced tomato
1 can (10 oz) tomato w/ green chilies
1 can (7 oz0 Chilies
2 can cream of chicken
2 Tbl mesa flour (optional)
1 handful of tortilla chips
5 C water
4 chicken bullion cubes
1/2 tea pepper
1/2 tea garlic salt
1 1/2 tea cumin
1 Tbl chili powder
1 1/2 Tbl dried onion (or fresh equivalent)
1/4 tea lemon pepper
1 C apple juice
1 can (13 oz) black beans
1 can (11 oz) shoepeg corn
1 lime - juice
pinch of bay leaves
fresh cilantro

Combine the tomatoes, chilies, water, chips, flour and cream of chicken and use an immersion blender to puree the tomato chunks SLIGHTLY. Then add remaining ingredients and let simmer for at least 1 hour. I generally do this in my crock pot and let stew for many hours, the flavors mess and it is wonderful. Garnish with but not limited to; fresh tomatoes, avocados, cheese, olives, green onion, sour cream.

(VARIATION: I used my left over turkey in this and is was wonderful!)

Buffalo Chicken Dip

2009-01-11T06:39:00.000-08:00

This is amazing. One of my all time favorites. A perfect super bowl treat. Serve with cold crunchy celery and red bell pepper... my OH MY!

4-6 Chicken Breasts
1-2 C Ranch dressing
4 oz cream cheese
1/2 tea garlic salt
1/2 tea lemon pepper
1 C monterey jack cheese
1/2 C cheddar cheese
1/2 Bottle of Wing Sauce - to taste
1/4 C Green onion - finely chopped

Boil chicken, remove from water, trim and shred. Place in bowl and add remaining ingredients. This is another "wing it" recipe. It is really done to taste and nearly impossible to mess us, just add ingredients incrementally until you get your desired taste. Note: wing sauce can be very spicy so be careful not to douse to quickly. Once throughly mixed scoop into a lightly greased baking dish top with monterey jack cheese and bake 350 for 30-40 minutes until bubbly and cheese is melted. Serve HOT with cold, crisp celery and red bell pepper. YUMMERS!

Crunchy Chop Salad

2009-01-09T11:53:00.000-08:00

Phew! Is anyone else tired of eating. I am not so much tired of eating... just tired of eating junk so I am off to a new start for the new year, cutting the carbs. Not cutting them out completely just cutting down big time.

1/2 Red Bell Pepper - chopped
1/2 a stalk Celery - thinly sliced
1/4 Cucumber - chopped
6 Baby Carrots - thinly sliced
Parmesan (approx 2 Tlb)
Rice vinegar (approx 1-2 Tlb)

This little salad is a total "wing it" recipe and portions are done to taste. I love vinegar so the rice vinegar is wonderful to me but may to too strong for some, if so just use less but avoid any oil based dressing.
Serve with grilled chicken or stands alone as a great lunch.

* VARIATION - add green onion, cilantro, radish, parsley or tomato.

Warm Apple Cider

2008-12-25T20:30:00.000-08:00

Very Merry Christmas to all my loyal Yummy Fun followers!

This warm drink is just nothing but holiday sweetness. After serving those I love with this yummy winter time drink I often let it simmer on the stove to create an unforgettable aroma.

4 C Pineapple Juice
1 1/2 C Apricot Nectar
4 C Apple Cider
1 C Orange Juice
1 Cup Water
10 whole cloves (in wire basket if available)
6 sticks of cinnamon
1/4 tea heaping Cardamon
pinch of ginger
pinch of nutmeg

Cream Puffs

2008-12-24T07:09:00.001-08:00

These are one of my FAVORITE desserts.... impossible to resist. If I REALLY love someone, they will get these as a token of my affection:)

1 cube butter
1 C water
1 C flour
1/4 tea salt
dash of sugar
3-4 eggs

In sauce pan bring to a slight boil water and butter. Remove from stove top and add flour stirring with a wisk, mix well. Let stand 5-10 minutes to cool down. Add well beaten eggs ONE at a time. Use wooden spoon to mix, once it is completely incorporated add another egg. The important thing about puff pastry's is the egg... if you add too many eggs it will ruin it. Watching the consistency of the batter is essential! It needs to be pasty and hold its form. If it spreads out then there are too many eggs and will likely not work so be careful. Eggs are not a perfect measurement, Rarely do I ever use 4 eggs, sometimes I use 2 eggs and other times I use 3 1/2, just watch it VERY carefully. Once blended well and mixture is still pasty, spoon mixture into your pastry bag and pipe onto greased cookie sheet. Bake at 375 for 15 minutes or until golden. Bake times may vary depending on the size of your pastry. These will turn the corner quickly and can burn easily so be watchful. Resist the temptation to open the oven, they may flop especially if opened early on. Once golden remove from oven and immediately remove from cookie sheet and let cool completely.

Cream Filling
1 Lg package vanilla instant pudding
1 C milk
2 C whipped cream
1 tea vanilla

Beat for 5 minutes until very thick.

Slice open puff pastry with sharp knife and spoon cream into pastry.

Chocolate Frosting
4 Tbl butter - melted
4 oz cream cheese
1-2 tbl milk
4 Tbl cocoa powder
1 tea vanilla
powdered sugar until desired constancy

Herb Roasted Turkey

2008-12-23T19:11:00.001-08:00

I was watching a show the other day and was amazed how many times they talked about ALL the things you should do to avoid a dry turkey and I could not help myself from shaking me head and thinking to myself..."those silly people... have they not found the turkey canon yet??? they need my turkey canon!" There is NO such thing as a dry turkey with this. I love the herbs, it makes an amazing turkey and wonderful gravy. Enjoy!

12-16 Lb Turkey

* Dry Rub
3Tbl Kosher Salt
2 Tbl Sage
2 Tbl Rosemary
1 Tbl Thyme
1 tea Pepper

* Pour into Turkey Canon
1 ¼ Cup White Cranberry Juice (other juices may substitute)
Onion slices
Orange slices
2 sprigs of fresh sage if available or dry sage as a substitute.
1 tea garlic clove
1 sprig of rosemary
½ a lemon squeezed into cylinder

Prepare turkey as directed. Remove giblets and neck, rise well and pat dry with paper towel. Use dry rub to thoroughly rub the inside and outside of turkey. Fill cylinder with juice, spices, onion and orange slices. Place turkey onto canon, drizzle with olive oil or butter and bag with a turkey bag (very important). Place in preheated oven at 450 for 30 minutes, decrease temperature to 375 and bake 90 more minutes. That's 2 hours people....(yipee!) The turkey cooks twice as fast because it cooks from the inside out and virtually gets steamed ans infused with moisture from the cylinder. Check internal temperature, once turkey reaches 175, remove from oven and let stand for 15 minutes before slicing.

Mom's Yummy Stuffing

2008-12-22T19:42:00.001-08:00

* Combine in bowl
1 Bag seasoned stuffing or coarse bread crumbs
1 can cream of mushroom
1 can chicken broth
1/2 square melted butter
1 can water chestnuts finely chopped
1 egg (blended)

* Season to taste
sage
thyme
marjoram
salt
pepper
dash of ginger
dash of cloves

* Saute and combine to the above
1 C celery
1 C sweet onion
butter

* Brown in same pan and combine to above ingredients
1 pkg sausage

Pour into a lightly oiled n]baking dish and bake at 350 for 30 minutes covered and an additional 15 minutes uncovered.

Cranberry Jello Salad

2008-12-21T21:21:00.001-08:00

This is the BEST Cranberry Jell-O salad I have ever had. It is a family staple for Thanksgiving and Christmas! Love it!

Bring to a boil to dissolve
3 pkgs strawberry Jell-O
2 ½ C water

Blend in a separate bowl – then combine to above Jell-O
1 can jellied cranberry
1 can whole cranberry
1 can crushed pineapple (drain most of the juice)
(you can also use your immersion blender to puree the chunks)

Pour ½ of Jell-O mixture into a bunt pan arrange sliced bananas on top and place in refrigerator until set. Then pour cream cheese filling onto Jell-O and then the remaining Jell-O mixture. Place in fridge and let set up completely.

Once Jell-O is set up and ready to serve, place bunt pan into sink with warm water for approx 15 seconds to help release Jell-O from sides of pan, be very careful not to leave it in the water too long or you will melt the Jell-O, you just want to loosen it from the sides then place upside down on the serving dish and it will release. Yummers!

Cream Cheese Filling
1 pint sour cream
1 tsp vanilla
3 Tbl sugar
½ cube cream cheese

Blend well until smooth and creamy.

Holiday Gingerbread Cake

2008-12-13T08:03:00.001-08:00

Oh my.. this is yummy! A perfect Christmas time dessert. Thanks to my awesome sister Diane I have this nugget of pure perfection!

GINGERBREAD
MIX WELL
1 C dark molasses
2 tea baking soda
1 tea cinnamon
1 tea ginger
1/4 tea nutmeg
1/8 tea salt
1/2 tea vanilla
1/2 C sugar

THEN ADD and MIX WELL
1/2 C melted butter
2 C flour
1 C boiling water

2 eggs - separate, add yolks
whip egg whites until stiff peak and fold into batter

Pour into well greased bunt pan. Bake 350 for 30-40 minutes - my nose is the best gauge.... I struggle with setting the timer because I always know when "it" is done by the smell. Just watch it and when it smells and looks done check with toothpick and when it comes out clean, it is done. Next time I will pay more attention to the time and correct this post.

Carmel Drizzle Sauce
1 C brown sugar
1/3 C sugar
1/3 C melted butter
1 C water
2 Tbl flour - heaping
2 tea vanilla
1/4 tea Nutmeg
dash of salt

Dissolve on stove: sugar, butter, water. The add the remaining ingredients, stirring constantly (may be foamy). Bring to a low boil for a few minutes and let cool.

Top with a dollop of lightly sweetened whipped cream and drizzle he caramel sauce on top.

Lasagna

2008-12-08T08:05:00.000-08:00

This is my ultimate favorite comfort food. I really like this recipe. It is simple, kid friendly and rather basic but I love it.

1 Lb ground beef or turkey or sausage
1/2 medium sweet onion
1 large can crushed tomatoes
2 can tomato paste
1 1/2 tea salt
1/2 tea pepper
1 Tbl basil
1 tea garlic
3 C cottage cheese
1 cup parmasan cheese
2 Tbl parsley flakes
2 beaten eggs
10oz whole wheat lasagna noodles
1 lb mozzarella cheese - grated

Saute the onion and meat until meat is no longer pink and onions are transparent. In sauce pan bring to simmer - tomato paste, crushed tomatoes, garlic and seasoning. In bowl mix, 2 beaten eggs, parmasan cheese, cottage cheese and parsley. Boil noodles - this is totally optional. Most the time I do not boil the noodles I just reserve some of the tomato sauce and moisten the bottom of my pyrex pan, the noodles cook up just fine.

Layer in large greased Pyrex pan - noodles, 1/2 cottage cheese mixture, 1/3 grated mozzarella, 1/2 meat mixture and repeat - top with grated cheese. Spray your foil with Pam before covering so your cheese won't stick to the foil, I hate that when that happens.

Bake covered at 325 for 30 minutes and uncovered an additional 15-20 minutes until golden and bubbly. Remove from oven and let sit for 10 minutes before serving.

Creamy Artichoke Chicken

2008-12-04T19:29:00.000-08:00

Some days I really do feel like the little Ratitoulli mouse. I put on my apron and before you know it, it is a little of this and a little of that and WHAA-la! This is what you get, Creamy Artichoke Chicken. I have about a dozen varieties of this but here is one. We loved this one too!

4 chicken breast - thawed, saute in frying pan with olive oil, seasoning salt and generous pepper.

2 C Whole Grain Penne Paste - Boiled al dente

SAUCE - you can add all ingredients and puree them (good idea for young kiddos) or blend the sauce then add the chopped artichokes if you like them chunky.
1 C Milk
1 C 1/2 & 1/2
1/4 C melted butter
1 Tbl dry onion flakes
1/2 C mayo
1 C grated parmesan cheese
1 1/2 C marinated artichokes (I use the kind from Costco)
1 tea pepper
2 Tbl sugar
1 tea garlic
Seasoning salt to taste
Dash of nutmeg

1 Bell pepper (optional) - thinly sliced
1 tomato (optional) - sliced into thin wedges

1 C fresh parmesan cheese

Boil noodles, drain and pour onto greased 9x13 Pyrex dish. Top with cooked chicken and arrange sliced vegetables on top and then pour sauce on top and garnish with 1 C fresh parmesan.

Bake 350 30 minutes.

*** VARIATION*** You can skip the baking part and serve more Alfredo style. Just bring your sauce to a boil on med-high heat and let simmer for 10 minutes on low. Saute your bell peppers (you can also add onion too) until barely tender then put in the tomato wedges for only 1-2 minutes. Then layer your noodles, chicken and vegetable and pour artichoke sauce on top, garnish with fresh parmesan. YUM!

Pumpkin Drizzle Cookies

2008-12-02T11:20:00.000-08:00

Aren't these just the prettiest little holiday cookies? Delish too!

1 3/4 C sugar
1/2 C butter, softened
1 1/2 C canned pumpkin
1 egg
1 tea vanilla
* blend well - then add

2 1/2 C flour
1 tea baking powder
1 tea baking soda
1/2 tea salt
2 tea cinnamon, slightly heaping
1/2 tea nutmeg, slightly heaping
1/2 tea cloves, slightly heaping

Blend again until smooth and creamy. Scoop batter onto greased cookie sheet. Bake in preheated oven at 350 for 13-15 minutes. Reomve immediately from cookie sheet, let cool slightly on cooling rack until ready to for frosting.

FROSTING:
2 Tlb butter, soft (not melted)
2 oz cream cheese (1/4 block), soft
3 Tbl milk
1 tea vanilla
1 1/2 C powdered sugar
dash of cinnamon

* The idea here, is you want the icing to be cool and thick upon preparation so you have an idea how it will set up. Once well blended microwave 30 seconds to melt and then with fork, drizzle frosting on top of cookies.

*** VARIATION - omit the frosting and add chocolate chips.

These are the best little pumpkin cookies. Most pumpkin cookies I have tried are great the day you make them but then they sweat and get sticky. These little nuggets of yumminess stay soft, flavorful and if you are lucky enough to have some the next day, they are still great!

The Perfect Turkey - Turkey Canon

2008-11-24T13:51:00.000-08:00

Take my word for it, this is amazing! This is not my photo, my turkey would look WAY better than this! Regardless this is the greatest gadget for cooking a turkey, the best turkey you will ever have!

The Turkey Cannon can be purchased online or at certain retailers.

I have had my Turkey Cannon for about 5 years and this is by far the best turkey I have ever had... This cannon literally infuses the turkey from the inside out. There may not be time to purchase one of your own in time for Thanksgiving but there is always Christmas right around the corner.

Broccoli Cheese Soup

2008-11-20T11:38:00.000-08:00

Tis the season of soups I guess...There is nothing too unusual or special about this soup but if you like Broccoli Cheese soup this is yummy!

3 C water
3 C heavy cream (or sub. w/ milk)
2 C broccoli (I prefer fresh)
2 C cauliflower
5 chicken bullion cubes
6 oz velvetta
2 C cheddar cheese - grated
1/4 C flour
4Tbl butter
1 Tbl dried onion flakes
1/2 tea garlic salt
1 tea pepper

Ratatouille Soup

2008-11-06T05:21:00.000-08:00

Ben thinks I should call this Ratatouille Italian'o Soup because of the tortellini. This is inspired from a soup recipe I had of my sisters a few years ago but since I could not find the recipe, I winged it like I love to do and it was a HUGE success, just as good as I remembered. The problem with soups is they often times leave me hungry... well not this soup, it is hearty and D-E-licious! Perfect fall or winter soup!

6 C Water
4-6 Beef Bouillon cubes
1 C apple juice
1 C cream
1 lb lean hamburger
1 lb sausage (or Jimmy Dean package)
1 tea garlic glove minced
1/2 C onion - minced
1/2 tea ground oregano
1 tea basil
1/2 tea pepper
1 tea seasoning salt
1 can crushed tomatoes
1 C carrots - thinly sliced
1 C zucchini - thinly sliced
1 bell pepper - finely chopped
1/2 C fresh parsley - minced
2-3 C uncooked tortellini

Brown the meat with onion and garlic, drain fat. While meat is browning prepare stock by adding all liquids and spices into stockpot/Crockpot and bring to a boil. I used my Cuisinart to do the vegetable slicing, it was SO fast and efficient. Add veggies to soup and once meat is throughly cooked add to soup. Let simmer on low. When you are almost ready to serve, boil tortellini until barely tender. Do not over boil the noodles especially if the soup might sit for a while as they will get too soggy and fall apart. Add tortellini to soup and gently stir. Serve warma nd garnish wiht fresh parmesan cheese.

YUMMY!

Chewy Iced Molasses Cookies

2008-11-03T12:49:00.000-08:00

A perfect holiday cookie! YUMMY!

1 1/2 C butter - soft
2 C sugar
2 eggs
3/4 C Molasses
4 C flour
3 tea baking soda
2 tea cinnamon
1 tea ginger
1 tea cloves
1/2 tea nutmeg
1/2 tea salt

Extra sugar to roll dough into before baking
1 bag white chocolate chips for icing (optional) - 1 bag will ice 1/2 a batch

Cream, butter, sugar and egg together until creamy. Beat in molasses then combine dry ingredients. Beat well. You can refrigerate until ready to use or to make dough easier to handle. Roll into 1' balls and coat with sugar . Bake in preheated oven at 350 for 8-9 minutes. Remove from oven and let cool 1 minute before morning from tray.

Icing: melt chocolate chips in double boiler or in microwave until very thin and spread on cooled cookies. Let cool completely before serving.

VARIATION: Unless I am giving these away to friends and neighbors 1/2 batch is plenty, makes about 3 dozen - full batch makes 6 dozen.

Dianes Bowtie Chicken Salad

2008-11-02T14:20:00.000-08:00

This is from my awesome sister Diane. Everything she does is super fabulous and this recipe is no exception!

3/4 box bowtie pasta
1 bag of baby spinach - ends removed
2 C shredded romaine lettuce
5-6 green onion - finely chopped
1/2 C fresh parsley - finely chopped
½ C honey roasted peanuts
2-3 can mandarin oranges
½ C crasins
2oz water chestnuts – thinly sliced and chopped
½ C toasted sesame seeds
2-3 chicken breasts

Dressing
2/3 C Teriyaki sauce
3/4 C vegetable oil
2/3 C white vinegar
6 Tbl sugar
½ tea salt
½ tea pepper

Boil pasta until barely tender then drain well and rinsed well. Once cool place pasta in a Ziploc bag and pour ½ of salad dressing into bag and let refrigerate for 3 hours, reserve remaining dressing to top salad. Cook chicken, best is seasoned and broiled or grilled. Prepare remaining salad ingredients and set aside in refrigerator until ready to serve, then combine chicken, pasta and salad together and dressing, toss well. This makes a HUGE salad so cut in half if serving a smaller crowd.

Potato Cheese Soup

2008-10-31T19:46:00.000-07:00

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.

Chicken Nachos

2008-10-27T20:07:00.001-07:00

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.

Creamy Guacamole

2008-10-26T13:36:00.000-07:00

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

2008-10-26T13:35:00.001-07:00

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.

Tomato Basil Pizza on Whole Wheat Crust

2008-10-23T12:22:00.001-07:00

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

2008-10-23T12:21:00.001-07:00

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.

BBQ Flank Steak & Chicken

2008-10-22T06:18:00.000-07:00

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.