sweetpea recipes

{white chocolate orange cookies}

2011-10-27T07:41:00.000-07:00

My friend Brook showed up on my doorstep with these cookies one lovely evening, and I've been thanking her ever since. :) They are my new favorite cookie, and I love them just as much substituting the orange for lemon or lime. They are divine!!!

White Chocolate Orange Cookies

1 c. butter

½ c. white sugar

½ c. brown sugar

1 egg

2 ¼ c. flour

¾ t. baking soda

½ t. salt

2 T. grated orange peel (about 2 large oranges)

1 ½-2 c. white chocolate chips

Mix butter and sugar until creamy. Beat in egg. Add the rest of the dry ingredients and mix. When you get a dough consistency, mix in the orange peel and chocolate by hand. Bake 10-12 minutes at 350 degrees. Cool on a wire rack.

*You can substitute lemon or lime instead of the orange.

{south of the border sandwiches}

2011-10-26T09:55:00.000-07:00

This sandwich is TO DIE FOR good. It has so many of my favorites flavors, textures, and ingredients in it, and I love it. I also love it for a couple of other reasons--my kids will eat it (at least the turkey and cheese), and it's super fast and easy. I served it with homemade oven fries, and two days later, I'm still craving it! The sauce is absolutely divine--I used light mayo and sour cream to make it more figure friendly--and I even dipped my fries in it. YUM! Emma and I are eating gluten free, so I just used a loaf of homemade gluten-free bread, and it was delicious!

South of the Border Sandwiches

(recipe source)

1 loaf French bread, cut into 3/4" thick slices

½ cup olives, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
1/3 cup lite mayonnaise
1/3 cup nonfat sour cream
1/3 cup green onions, chopped
1 pound sliced turkey
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
¾ cup cheddar cheese, shredded
¾ cup pepper jack or Monterey Jack cheese, shredded

Directions:
Preheat oven to 350 degrees.

In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 Tablespoons of this mixture. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.

Place bread on an ungreased baking sheet and spread 1 Tablespoon of the mayonnaise mixture on each slice. Top with slices of turkey and tomatoes. Spread with another Tablespoon of mayonnaise mixture (I didn't add this because I didn't think it needed it). Top with avocados and cheeses. Sprinkle with the reserved 2 Tablespoons of olive mixture. Bake @ 350 for 15 min. Makes 8-10 servings.

{northern cornbread}

2011-10-19T20:45:00.000-07:00

Wow! It's been a long time since I've posted a recipe! I just finished completely re-doing my recipe binder(s), and I am thrilled. I discovered a few long lost recipes, got rid of recipes we didn't like or didn't use, and added a ton of new favorites.

Today I'm sharing an old favorite. It's definitely chili weather, and it's something our family loves and eats often. The perfect complement to chili is cornbread, and I am forced to choose between two wonderful choices--Southern Cornbread (in right side column), and Northern Cornbread.

Northern Cornbread is a little more cake-y and sweet, and very delicious. Serve it warm with butter, or dip it in your chili--either way, you will want more!

Northern Cornbread

Preheat oven to 425 degrees.

Whisk together:

1 ¼ c. cornmeal

¾ c. flour

4 T. sugar

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

Whisk in separate bowl:

2 large eggs

2/3 c. milk

2/3 c. buttermilk

Add the wet ingredients to the dry and stir just until moistened. Fold in 2-3 T. butter or oil. Bake for 20-25 minutes in a 9x9 square pan, or 10-12 minutes in a 12-cup muffin tin.

{salsa and black bean tacos}

2011-06-12T17:39:00.001-07:00

One of my family's favorite meals is Salsa and Black Bean Pasta. It is so yummy, and super easy, so we have it pretty often. This week though, we had already had a lot of pasta, and the kids were wanting something a little different. I already had this planned for the menu, so I switched it up and turned it into a taco. The kids loved it, and it's perfect for summer! With only 4 ingredients, it's super easy and takes less than 30 minutes from start to finish.

Fresh Salsa and Black Bean Tacos

1 lb. ground beef

1 lb. fresh salsa

1 can black beans, drained and rinsed

salt and pepper to taste

corn tortillas OR taco shells

In a large skillet, brown the ground beef, then drain if necessary. Add the fresh salsa ( get mine at our local grocery store deli) and black beans; heat through. I like making my own taco shells out of corn tortillas. They really are quick and easy, and I love the taste of them. Just heat a little oil in the bottom of a large skillet, then place the tortillas in the oil until they are lightly browned. Remove from oil with tongs, and drain on paper towels. You can either eat them like a tostada (make them a little crisper), or fold them in half like a taco. You could certainly use taco shells though! Fill your taco shell with the meat mixture, then top with your favorite toppings. We like cheese, tomatoes, cilantro, green onion, lettuce and avocado. YUM!

Enjoy!

{lemon garlic chicken...crockpot recipe!}

2011-04-21T20:41:00.000-07:00

My husband has an allrecipes app on his iphone that I just love, and he found this recipe a few days ago. It is SO yummy, and was a huge hit with everyone. I am in love with anything crockpot--the perfect way to cook on a busy day!

LEMON GARLIC CHICKEN

1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
2 pounds skinless, boneless chicken breast halves
2 T. butter
1/4 c. water
3 T. fresh lemon juice
2 cloves garlic, minced
1 tsp. chicken bouillon granules
1 tsp. chopped fresh parsley
1 package cream cheese (you can use 1/3 less fat or fat free)

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

4. About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crockpot, and whisk until smooth.

Ladle the sauce over rice or pasta, then place your chicken on top!

{disappearing brownies}

2011-02-23T18:25:00.001-08:00

My cute piano students gave me this recipe, after they tempted me during our last lesson by telling me all about them. They didn't disappoint--they are SO yummy! It's not your traditional brownie, using butterscotch instead of cocoa to flavor them, but it still has chocolate chips in them for all the chocolate lovers! I'm sorry I don't have a picture...they disappeared before I could. :)

One other note---I doubled the recipe, and used a 9x13 pan. I didn't alter the cook time.

Disappearing Brownies

1/2 c.butterscotch chips
1/4 c. butter
1/3 c. packed brown sugar
3/4 c. all-purpose flour
1 egg, beaten
1 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt
1 c. miniature marshmallows
1 c. semi-sweet chocolate chips
1/4 c. chopped walnuts or pecans (optional)

In a medium microwave-safe bowl, microwave butterscotch chips and butter on high for 30-45 seconds or until smooth when stirred. Stir in brown sugar; cool slightly. Add flour, egg, baking powder, vanilla, and salt; mix well. Fold in marshmallows, chocolate chips, and nuts. Spread batter into a greased 9-inch square baking pan. Bake at 350 degrees for 25 minutes or until center is almost set.

{black bean & cilantro wraps}

2011-02-16T07:42:00.000-08:00

This is my new favorite go-to lunch. It's super fast, easy, and I always have the ingredients on hand. It's also low in calories, but high in taste!

Black Bean & Cilantro Wraps

corn tortilla
black beans, rinsed and drained
tomatoes, chopped
cilantro, chopped
shredded cheese (I use low-fat mozzarella)

Layer the beans, cilantro, and cheese on top of the corn tortilla. Place in your oven or toaster oven until the cheese is melted and the tortilla is a little crisp. Remove from oven, sprinkle with tomatoes, roll up, and enjoy!

{peanut butter chocolate popcorn}

2011-02-01T05:00:00.000-08:00

This recipe was created purely by accident. I really wanted to make white chocolate covered popcorn, mixed toffee bits, but a trip to the food storage pantry proved there to be no white chocolate chips. (which was a surprise to me...hmmmm)

So I improvised, and a new favorite was born!

PEANUT BUTTER CHOCOLATE POPCORN

10-15 cups popped popcorn
1 bag peanut butter chips
1/2 bag chocolate chips

Place popcorn in large bowl. Melt the peanut butter chips in a glass bowl in the microwave, making sure to stir every 30 seconds. The chips will hold its shape even when completely soft, so check often to avoid burning. Pour the melted chips over the popcorn, and mix well, making sure to coat all the popcorn. I actually used my hands--it worked much better than just a spoon. Spread the popcorn out on a cookie sheet covered in aluminum foil.

Melt the chocolate chips in another glass bowl, following the same method. Spoon into a sandwich bag (or piping bag), then cut the tip of one corner. Pipe the chocolate over the top of the peanut butter popcorn. Let cool for an hour or so, until the chocolate sets.

Enjoy!

{cinnamon roll pancake sauce}

2011-01-12T14:15:00.000-08:00

My friend Angela gave me this recipe a few months ago, and to say I LOVE it is an understatement. It goes perfectly on pancakes, French toast, waffles, and German Pancakes (one of our family favorites). It is so delicious!

Cinnamon Roll Pancake Sauce

Melt ¼ c. butter

Add:
¾ c. brown sugar
2 T. half and half or milk
1 T. ground cinnamon (I cut this in half)
1/8 tsp. salt
1/8 tsp. ground cloves

Microwave until bubbly (1-1 ½ min)

Add:
1 T.vhalf and half or milk
1 T. flour

Whisk until well blended

{smooshy smooshy}

2011-01-12T08:35:00.000-08:00

My friend Emily gave me this recipe, and named it, quite appropriately, in my opinion! It's yummy, and quite irresistible.

Smooshy Smooshy

Mix in a large bowl:
1 box Golden Grahams
1 box Chex
3 c. shredded coconut
2 c. sliced almonds

Boil for 3 minutes:
2 c. sugar
3 c. white Karo syrup
2 1/2 sticks of butter (nope, not a typo!)

My changes: I omitted the almonds, and added honey roasted peanuts instead. I also added M&Ms for a little chocolate!

Remove from heat and add 2 tsp. vanilla. Pour over cereal mix and stir until cereal is well coated. Spread on 2 cookie sheets until cool. Store in a covered container.

{classic french onion soup}

2011-01-05T11:53:00.000-08:00

Do you love onions? I do.

Classic French Onion Soup

1/2 T. butter
4 medium onions, sliced
2 T. flour
1/8 tsp. sugar
5 c. low-sodium beef broth
1/2 tsp. thyme
1 bay leaf
1/4 tsp. pepper
4 slices French bread, toasted
1 clove garlic, split lengthwise
2 T. grated Parmesan cheese

Melt butter in a large heavy saucepan over medium heat. Stir in sliced onions and saute until golden, about 8-10 minutes. Sprinkle with flour and sugar; cook 5 minutes longer, stirring constantly. Raise heat to medium high and add beef broth, thyme, bay leaf, and pepper. Bring to a boil, stirring constantly. Reduce heat and simmer, covered loosely, for 30 minutes. Remove and discard the bay leaf.

Preheat broiler. Rub the toasted pieces of French bread with the cut edge of the garlic clove and sprinkle with Parmesan cheese. Divide soup evenly among four individual bowls (make certain they are flameproof). Place a piece of bread, cheese side up, in each bowl. Set bowls under broiler, 4-6 inches from heat, and broil about 2 minutes or until cheese is golden brown.

*You can also toast the bread and cheese ahead of time, and place on top of the soup right before serving.

Calories per serving: 203
Total Fat: 3 grams
Protein: 19 grams
Carbs: 25 grams

{porcupine meatballs}

2011-01-05T11:50:00.000-08:00

It's not often that I find a meal that every single person in our family likes and will eat, but this is one of them! It was given to me by my friend Melissa, and I'm so glad! Like she suggested, I serve it with broccoli and monkey bread--so yummy and easy!

Porcupine Meatballs

1 box Beef Rice-a-Roni
1 lb. lean hamburger
1 egg

Put aside the seasoning packet, and mix together the rice, hamburger, and egg. Shape into balls, and brown over medium heat in a large skillet. Mix 2 1/2 c. water with the seasoning packet, and pour over meatballs. Bring to a boil. Reduce heat to low, cover, and cook for 18 minutes.

{yummy cheese ball}

2011-01-05T11:32:00.000-08:00

I love this recipe! It came from my friend Erica, and it's now a family favorite!

Cheese Ball

2 packages cream cheese
1 dry ranch dressing packet
1/2 c. shredded cheese
1 c. chopped pecans

Mix together the first three ingredients, and form into a large ball. Roll in the nuts, and refrigerate until time to serve. Serve with crackers!

{crockpot lasagne}

2011-01-05T11:28:00.000-08:00

Fast and easy!

Crockpot Lasagne

8 Lasagne noodles, uncooked
1 lb. ground beef
28 oz. spaghetti sauce
1/3 c. water
15 oz. ricotta cheese
2 c. shredded mozzarella cheese

1. Break noodles, and place half in the bottom of a crock pot sprayed with cooking spray.

2. Brown ground beef in saucepan, drain, then spread over the noodles.

3. Mix the sauce and water together, then layer half of it over the ground beef, followed by half of the ricotta and mozzarella cheeses. Repeat the layers.

4. Cook on low for 5 hours, or until done.

{peanut butter cream cheese brownies}

2010-12-05T15:23:00.000-08:00

Okay, so I experimented with brownies this week, and they turned out SO yummy. My husband was out of town, it had been a long week, and I was craving chocolate. I usually make brownies from scratch, but it was late, and since also love Ghirardelli Double Chocolate boxed brownies, I whipped up a batch. Then I thought I needed a little peanut butter, cream cheese, and chocolate ganache to go with it. :)

Though I love how it turned out, I don't have exact measurements since I was experimenting, but I'll do my best to explain what I did.

Peanut Butter Cream Cheese Brownies

1 box brownie mix, baked according to package directions
1 package cream cheese, softened
approx. 1/2 c. peanut butter
approx. 1/2-3/4 c. powdered sugar
2 c. semi-sweet chocolate chips
8-10 T. heavy cream

Bake your brownie mix according to package directions, and let cool completely. Beat the cream cheese until fluffy, then add peanut butter and mix well. Add more peanut butter if you want to---these measurements are approximate. Slowly add the powdered sugar, and beat until fully incorporated. You will want to taste this-and add more sugar if necessary. Spread the cream cheese mixture over the brownies evenly.

In a glass bowl, melt the chocolate chips in the microwave--stirring every 30 seconds until melted just enough to stir well. Slowly add the heavy cream, and stir until smooth. Pour over cream cheese mixture, making sure to get to all the edges.

If you're impatient like I am, you can eat them right away. If not, let the chocolate firm up in the fridge, then cut into squares. You will want to eat the whole pan!

{bacon & cream cheese bites}

2010-10-11T13:45:00.000-07:00

The party season has started! From now until New Year's, it can be a steady stream of fun parties and get-togethers, which means bringing appetizers and treats. These bacon & cream cheese bites are delicious, fast, and super easy to make.

BACON & CREAM CHEESE BITES

1 can Pillsbury crescent rolls
1 8 0z. package cream cheese, softened
8 slices bacon, cooked and crumbled

Lay out all the crescent rolls on a large cutting board, and pinch together the seams to form a rectangle. Mix the cream cheese in a large bowl, then add the bacon bits. Spread the cream mixture over the crescent dough, leaving a small border around the outside. Starting at one end (the short end) roll up the dough into a log shape. Using a serrated knife or piece of floss, cut the dough into slices, and place on a cookie sheet sprayed with cooking spray. Bake 14-17 minutes at 375 degrees until lightly browned.

*You can also add chopped scallions if desired.

{cheesy chicken soup}

2010-09-21T06:27:00.000-07:00

One of our favorites!

CHEESY CHICKEN SOUP

1 c. carrots, thinly sliced
1/4 c. green onions, sliced
3 T. butter
1/4 c. flour
2 c. milk (at least 2%, or half and half)
1-10.75 oz. can chicken broth
2 chicken breasts, cooked and cubed
1 c. cheddar cheese, shredded
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper

In a large pot, cook the carrots and onions in butter for 8-10 minutes, or until tender, not browned. Stir in flour. Slowly add milk, broth, W sauce, and pepper. Stir constantly until thickened, and until barely bubbling. Add chicken and cheese. Cook until cheese is melted. Serve warm.

{cinnamon swirl bundt cake}

2010-09-05T18:27:00.000-07:00

This cake is the epitome of fall. It's absolutely delicious (especially warm out of the oven), with swirls of cinnamon & sugar, and iced with a cinnamon buttercream icing. YUM!

Cinnamon Swirl Cake

3 c. flour
1 c. sugar
4 tsp. baking powder
1/4 tsp. salt
2 eggs
2 tsp. vanilla
1 1/2 c. milk
1 cube melted butter
1 cube melted butter (yes, 2 total!)
2/3 c. brown sugar
1 T. flour
1 T. cinnamon

Mix flour, sugar, baking powder, and salt. Add eggs, vanilla, milk, and melted butter, and mix well. The batter will be on the thick side. Spoon into a sugared (sprayed with cooking spray, and coated with sugar) bundt pan. Melt the second cube of butter, then stir in the brown sugar, cinnamon, and flour. Pour on top of the cake, and with a butter knife, swirl it through the cake. Bake at 375 degrees for 30-35 minutes, or until a toothpick comes out clean. Prepare the buttercream icing, then melt it in the microwave for 30 seconds, or until you can pour it over the cake. **The original recipe calls for using a 9x13 pan--bake at 375 degrees for 25 minutes.

Cinnamon Buttercream Frosting

8 T. butter, room temperature
3 3/4 c. powdered sugar
3-4 T. whole milk
2 tsp. vanilla extract
2 tsp. ground cinnamon

Place the powdered sugar in a large mixing bowl. Add the butter, and 3 T of milk. Blend with the mixer on low speed until the powdered sugar is incorporated, then add the vanilla and cinnamon. Increase the speed to medium, and beat until fluffy. Add more milk if the frosting seems too stiff.

--------

Enjoy!!

{easy beef stroganoff}

2010-07-15T12:31:00.000-07:00

Remember this recipe fro BBQ Pulled Pork? It was a McCormick seasoning packet that was the secret, and now I've stumbled onto their seasoning packet fr Beef Stroganoff. It tastes just like you made it from scratch, and because the stew meat is simmering all day long in the crockpot, it it is incredibly tender, and just falls apart. Yum!! I do not include the mushrooms...I am not a fan. :)

Beef Stroganoff

You Will Need:

2 lbs. stew beef, cut into 1-inch cubes
1 pkg. (8 oz.) mushrooms, halved or sliced
½ cup chopped onion
1 pkg. McCormick® Slow Cookers Beef Stroganoff Seasoning
1 cup water
1 cup sour cream (I use light, or Fat-free)

Place beef, mushrooms and onion in slow cooker.

Mix Seasoning and water until blended. Pour over beef and vegetables; toss to coat well. Cover.

Cook 8 hours on LOW or 4 hours on HIGH. Stir in sour cream until well blended. Cover. Cook 10 minutes longer on LOW. Serve over noodles, if desired.

Makes 10 servings.

{summer salads}

2010-07-15T12:24:00.000-07:00

Summer = Salads!! Here are a few of my favorites...

Chicken Pasta Salad

Everyone has a favorite chicken salad, and this is just one of mine. It takes a little more time to make, but definitely worth the effort.

1 1/2 lbs. chicken breasts, marinated overnight in:

1/2 c. olive oil
1/4 c. red wine vinegar
1 tsp. Dijon mustard
1 tsp. crushed garlic
1 tsp. dried basil
1/4 tsp. thyme

Grill the chicken, then cut up into 1/2 inch cubes.

Salad:

20 oz. multi-colored corkscrew pasta
1 c. broccoli, cut into small pieces
1/2 c. purple onion, diced
1/2 c. green pepper, chopped
1/2 c. red pepper, chopped
1 c. celery, chopped
1/4 c. + 1 T. freshly grated Parmesan cheese
Grilled, marinated chicken

Dressing:

1/2 c. olive oil
4 T. lemon juice
1/2 c. mayo
2/3 c. sour cream

Combine salad ingredients, toss with dressing. Refrigerate until ready to serve.

----------

Hawaiian Chicken Salad

Talk about refreshing!

3-4 cooked chicken, cubed
3 c. cooked rice
1 1/2 c. chopped celery
1 can pineapple tidbits, drained
1 can mandarin oranges, drained
1 c. slivered and toasted almonds
1 1/2 c. red grapes, halves

Dressing:
2 T. orange juice
2 T. red wine vinegar
1 tsp. salt
1 1/2 c. mayonnaise

Mix dressing together and pour over chicken. Add remaining ingredients. Mix well, and chill at least 2 hours.

-------------

Peanut Thai Noodle Salad

1/4 c. lime juice
1/4 c. soy sauce
1/4 c. honey
1/4 c. unsalted peanuts

Place in blender; blend until smooth.

2 carrots
1 c. pea pods
1 small red pepper

Cut into matchsticks.

8 oz. fusilli pasta

Cook pasta according to package directions, add vegetables to water during last 3 minutes of cooking time. Drain water from pasta and veggies, then toss with sauce. Sprinkle peanuts on top to serve.

-----------

Frog Eye Salad

I have loved this salad since I was a child, despite its name. :)

1 1/3 c. (8 oz.) Acini Pepi pasta, uncooked
1-20 oz. can pineapple chunks, drained (reserve 1/4 c. juice)
1 3/4 c. milk
1/4 c. sugar
1-3.4 oz. package instant vanilla pudding
1-8 oz. can crushed pineapple, drained
2-11 oz. cans mandarin oranges, drained
2 c. Cool Whip, thawed
3 c. mini marshmallows (optional)
1/2 c. flaked coconut

Cook pasta 11 minutes. Rinse with cold water, drain well. In a large bowl, beat reserved pineapple juice, milk, sugar, and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover and refrigerate at least 5 hours. Makes 12 servings.

{creamy salsa chicken}

2010-06-05T18:44:00.000-07:00

I honestly can't remember where I got this recipe, but I'm glad I did! Can I tell you how much I love crockpots?

CREAMY SALSA CHICKEN

4-6 chicken breasts
1 package taco seasoning
1 can cream of chicken soup
1 c. fresh salsa
1/2 c. sour cream

Layer chicken breasts in the bottom of your crock pot, then sprinkle taco seasoning over them. Combine salsa and soup in a bowl, then pour over chicken. Cook on low for 6-8 hours, or high 3-4 hours. Stir in sour cream right before serving. Serve over rice.

{chewy caramel corn}

2010-06-03T05:00:00.000-07:00

I am a CARAMEL CORN LOVER. It is my most favorite treat, hands down. The only catch? It has to be chewy. The chewier and gooey-er the better. So, I went on a hunt to find the best recipe, and I think I've found it. This is so delicious--and totally addicting. Just thought I would warn you.

CHEWY CARAMEL CORN
-www.cooks.com-

1 c. sugar
1 c. brown sugar
1/2 c. butter
1-14 oz. can sweetened condensed milk
1 1/2 c. Karo
8 quarts popped popcorn

Put all ingredients except popcorn into a heavy saucepan. Bring to a boil, stirring constantly over medium heat. Boil and stir until mixture reaches soft ball stage, 234 degrees. Pour over popcorn and stir until coated. Let cool, then eat and enjoy!

P.S. I would have taken a picture, but it was gone too fast. :)

{penne arribiata}

2010-06-01T18:30:00.000-07:00

I'm so excited to share this recipe with you! It came from my good friend, smartmama. It's one of my personal favorites, and my family loves it too. I love it for so many reasons--it's yummy, only has a few ingredients, and doesn't take long to prepare or cook.

PENNE ARRIBIATA

1 T. olive oil
3 cloves crushed garlic
1 onion, chopped
1/4 tsp. crushed red pepper flakes (increase or decrease for more/less spiciness)
1-28 oz. can petite dice tomatoes
1 package penne (16 oz.)

Saute onion, garlic, and crushed red pepper flakes in the olive oil. When onions are clear/soft, add the tomatoes, and simmer for 20 minutes. In the meantime, cook penne according to package directions, then drain. Mix with the sauce, and top with mozzarella and Parmesan cheeses.

Enjoy!

{french fried onion chicken}

2010-05-18T08:16:00.000-07:00

I happened to see this in a magazine, but wasn't able to write it down at the time. I went home and decided to try it anyway, based on what I could remember. It is delicious, and SO easy. It was a definite hit at our house!

FRENCH FRIED ONION CHICKEN

4 chicken breasts, boneless and skinless
1 package French Fried Onions
1 c. buttermilk

**You can use eggs, instead of buttermilk, but buttermilk is a natural tenderizer...making the chicken especially tender.

Crush the French Fried Onions into small pieces, then pour in a pie plate. Pour the buttermilk into another pie plate. Dip each chicken breast into the buttermilk first, then roll in the French Fried Onions. Place on a cookie sheet, lined with foil and sprayed with cooking spray. Bake at 350 degrees for approximately 25-30 minutes, or until chicken is cooked through. We like to serve these with honey mustard and ranch dressing.

Enjoy!

{caramel shortbread bars}

2010-05-08T06:43:00.000-07:00

A couple of weeks ago I was sitting in the doctor's office, and ended up waiting for some time. I found myself thumbing through quite a few magazines, and stumbled across a recipe that I could not wait to try. I pulled out the notebook and pen from my purse, and hastily scratched down the recipe. Unfortunately, I did not document the name of the magazine, so if anyone knows, please let me know so I can give them credit!

This afternoon I had a chance to try them, and holy moly, they are fantastic! If you are a caramel lover, these bars are for you. The crumbly goodness of the shortbread crust, combined with the rich chewiness of the caramel = DIVINE.

CARAMEL SHORTBREAD BARS

Crust:
10 T. unsalted butter, melted
1/2 c. sugar
1/2 tsp. salt
1 egg yolk
1 2/3 c. flour

Mix ingredients well, then press into a 9x9 pan that has been layered with foil or parchment paper and goes over the edges of the pan about an inch. Prick with a fork, then freeze for 5 minutes. Bake at 350 degrees for 25-30 minutes. Let cool completely.

Caramel:
1/2 c. butter
1/2 c. brown sugar
2 T. sugar
6 T. Karo syrup
1 tsp. salt
2 T. heavy cream

Add all ingredients to a large saucepan, and bring to a boil. Stirring constantly, boil for 5 minutes. Remove from heat, then add 1/2 tsp. vanilla. Pour over the cooled crust, then refrigerate until firm. Cut into squares.

ENJOY!

{farfalle chipotle chicken pasta in a roasted tomato cream sauce}

2010-03-23T18:02:00.001-07:00

I found this recipe on Picky Palate last year some time, and I'm so glad I printed it out, because I couldn't find it again when I looked! It is DELICOUS!! Can I tell you how much I love cilantro? I was so happy to find this recipe!

My family loves it, and it's one that's perfect for company too.

FARFALLE CHIPOTLE CHICKEN PASTA IN A ROASTED TOMATO CREAM SAUCE

1 lb. mini (or regular-sized) Farfalle pasta

2 T. extra virgin olive oil
1/2 c. white finely diced onion
2-3 chipotle peppers in adobo sauce (from can), chopped (3 if you like spicy)
1 fresh corn on the cob, kernels removed (It was wintertime when I first made this, so I subsituted frozen corn that had been thawed.)
1 c. black beans, drained
2 c. cooked chicken, diced
1/4 c. fresh cilantro leaves, chopped

2-14 oz. cans Muir Glen fire-roasted diced tomatoes (I didn't use the fire-roasted, just plain diced tomatoes.)
1/2 c. heavy cream
Pinch salt, pepper, garlic salt

1. Prepare pasta according to package directions--drain and set aside.

2. Heat 2 T. olive oil into a large 5 qt. skillet or dutch oven over medium heat. Add onion, chipotle, corn, and beans. Cook for 5 minutes, until softened. Stir in cooked chicken and cilantro leaves until heated through. Reduce heat to low and set aside.

3. Place both cans of tomatoes into food processor and pulse until nearly smooth. Pour into chicken mixture. Stir in cooked pasta and combine well. Stir in heavy cream, salt, pepper, and garlic salt to taste. Cook until heated through and serve. Garnish with additional cilantro if desired.

{lemon bread}

2010-03-10T20:50:00.000-08:00

Lemon feels like spring to me!!

LEMON BREAD

3 sticks butter, softened
3 c. sugar
5 large eggs
3 c. flour
1 tsp. vanilla
1/2 tsp. lemon extract
1/2 tsp. almond extract
7/8 c. ginger ale (1 c. minus 2 tsp.)

Preheat oven to 275 degrees (yes, that's right). Cream together the butter and sugar. Add eggs one at a time, followed by the vanilla, lemon, almond extracts, and ginger ale. Add the flour, one cup at a time. Mix well. Bake in 2 loaf pans, for 1 hour and 45 minutes. Let cool in pans.

{lemon cheesecake bars}

2010-03-10T20:47:00.000-08:00

(Lemon Cheesecake Bars..recipe & picture courtesy Kraft Foods)

LEMON CHEESECAKE BARS

1-1/2 cups soft coconut macaroon cookie crumbs
2 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. grated lemon peel
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs

PREHEAT oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.

BEAT cream cheese, sugar, lemon peel, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating just until blended after each addition. Pour over crust.

BAKE 20 to 25 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Cut into bars to serve. Store leftover bars in refrigerator.

{chewy chocolate cookies}

2010-02-08T16:01:00.000-08:00

I'm not usually a fan of cake mix cookies, but after my kids begged me this afternoon, I made this recipe off of the Duncan Hines Moist Deluxe box. It's a little different than others I've seen, and talk about YUMMY!!! These are so fast and easy, it's a triple bonus!!

CHEWY CHOCOLATE COOKIES

1 package Duncan Hines (my cake mix preference) Dark Chocolate Fudge cake mix
2 large eggs
1/2 c. butter, melted
1/4 c. firmly packed brown sugar
1 tsp. vanilla
1 c. chocolate chips
1/2 c. chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Place cake mix, eggs, melted butter, brown sugar, and vanilla extract in large bowl. Stir with spoon until thoroughly blended. Stir in chocolate chips and nuts. Drop by level measuring tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 12 minutes for chewy cookies (cookies will still be puffed) or 14 minutes for crisp cookies. Cool 2 minutes on baking sheets, then remove to cooling racks. Cool completely. Store in airtight container.

{hawaiian cake}

2010-02-08T12:52:00.001-08:00

I can still remember the first time I tasted this cake. I was in 3rd grade, and enjoying a class swimming party at one of my classmate's homes. We had this cake for dessert, and I have never forgotten it! I LOVE it!

HAWAIIAN CAKE

1 package yellow cake mix
3 packages instant vanilla pudding
4 c. cold milk
1 1/2 tsp. coconut extract
1 package cream cheese
1 can crushed pineapple
1 c. heavy cream, whipped and sweetened
2 c. flaked coconut (optional)

Mix cake batter according to directions. Pour into 2 greased 9x13 baking dishes and bake at 350 degrees for 15 minutes, or until the test done. Cool completely. In a large mixing bowl combine pudding mixes, milk, and coconut extract. Beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple and spread over one of the cooled cakes. Place the second cake on top, making a layer cake. Top with whipped cream and sprinkle with coconut (optional). Chill for at least 2 hours.

{turkey & broccoli lasagna rolls}

2010-01-28T15:36:00.000-08:00

This is a great twist on a traditional lasagna. It's yummy, and a great way to use ground turkey.

TURKEY AND BROCCOLI LASAGNA ROLLS

8 dried lasagna noodles
12 oz. ground turkey or chicken
1/2 c. chopped onion
2 c. broccoli, steamed and chopped
2 beaten eggs
2 c. ricotta cheese
1 c. mozzarella cheese
3 tsp. fresh or dried thyme, crushed
3 c. meatless spaghetti sauce
1/2 c. finely shredded Parmesan cheese

Cook lasagna noodles for 10-12 minutes, or until tender. Lay out on paper towels to dry, and cover with more paper towels. Meanwhile, in a large skillet, cook the turkey and onion. Drain any fat, and set aside. Steam broccoli and set aside. In a mixing bowl, stir together ricotta cheese, other cheeses, egg, and thyme; stir in turkey mixture and broccoli.
Remove paper towels from the top of the noodles. Spoon filling down the middle of each noodle, then roll up. Place in a 4-quart square baking dish, seam side down. Spoon the sauce over the top. Bake, covered, in a 375 degree oven for about 30 minutes, or until heated through. Uncover and sprinkle with Parmesan cheese.

{homemade egg noodles}

2010-01-28T15:27:00.000-08:00

One of our favorite soups ever is Chicken Noodle, with homemade egg noodles. I could seriously eat the whole pot. This recipe is originally from www.allrecipes.com.

HOMEMADE EGG NOODLES

2 1/2 c. all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 c. milk
1 T. butter

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth--about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. Boil fresh pasta in a large pot until al dente.

**We triple or quadruple this recipe for our family 5--we love extra noodles!

{parmesan fondue}

2010-01-28T15:23:00.000-08:00

Be careful. You will want to eat every bit in one sitting!

PARMESAN FONDUE

1 1/2 to 2 c. milk
2 packages cream cheese (8 ounces each)
1 1/2 c. freshly grated Parmesan cheese
1/2 tsp. garlic salt
1 loaf French bread, cubed

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes. Makes about 3 1/2 c.

{bbq pulled pork}

2010-01-27T08:21:00.000-08:00

(recipe and picture taken from www.mccormick.com)

Our family loves pulled pork sandwiches, so when I stumbled across this seasoning packet by McCormick, we were all in heaven. Not only is it SO easy, it is by far the best pulled pork I've ever had. I love to make it in big batches, and freeze portions for future meals. Yum!

BBQ PULLED PORK

Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
Makes 10 servings.

You Will Need:

3 lbs. boneless pork shoulder roast, well-trimmed
1 pkg. McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar

PLACE pork in slow cooker.

MIX Seasoning, ketchup, brown sugar, and vinegar until blended. Pour over pork. Cover.

COOK 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.

SHRED pork, using 2 forks. Return pork to slow cooker; mix and heat with sauce before serving.

Important: For best results, do not remove cover during cooking.

{pasta with white bean sauce}

2009-12-09T19:06:00.000-08:00

It's a little unusual to put pasta with beans when it's not in a soup of some kind, but this so yummy.

PASTA WITH WHITE BEAN SAUCE

2 T. butter
1 medium onion, chopped
2-3 cloves garlic
2 T. flour
salt & pepper
1 1/3 c. milk (I use skim)
1 small can green chilies
1-15 oz. can Northern beans, drained and rinsed
1/2 c. cheese (I don't use quite this much)
1-16 oz. box penne, radiattore, or farfalle

Cook pasta according to directions. Strain, and set aside. In a large saucepan, saute the onions and garlic in butter until onion is soft and tender. Add flour, salt and pepper. Add milk all at one time, and whisk. Bring to a boil, then boil for another minute. Add cheese, and let it melt, then add the beans and green chilies. Heat through, then serve over the pasta. Enjoy!!

{peppermint popcorn crunch}

2009-12-07T18:40:00.000-08:00

I SO wish I had a picture of this to post, but I just discovered it yesterday, after a good friend made it. It's actually just like one of my favorite recipes, but with a Christmas twist. I usually make it with toffee bits (delicious), but the peppermints are delightful.
It's so fast, and so easy, which is good, because you will want to make batch after batch!

PEPPERMINT POPCORN CRUNCH

-popped popcorn (I usually use around 9 cups or so. I like to use air popped popcorn, but my friend made it with a bag of butter microwave popcorn. Both are good, just depends on your preference.)
-1 bag white chocolate chips, or equivalent amount white baking chocolate
-candy canes or peppermint candies, chopped (to taste)

Place popcorn in large bowl. Melt the chocolate in a glass bowl in the microwave, making sure to stir every 30 seconds. Chocolate will hold its shape even when completely soft, so check often to avoid burning. Stir in peppermint, and pour over popcorn. Mix well, then lay out on a cookie sheet or baking dish. Let cool.

{peanut butter chocolate brownies}

2009-11-18T12:43:00.000-08:00

You really have to try these...today. My friend Catherine shared this with me, and I'm so glad she did! It's not even really a recipe, just a great way to dress up a box of brownie mix. I don't generally care for store-bought frosting, but you can't even tell that's what it is!

PEANUT BUTTER CHOCOLATE BROWNIES

Mix brownies according to box, but substituting Hershey's syrup for the water, and adding a bag of peanut butter chips. Bake as directed.
Stir 1/4 c. peanut butter into a can of vanilla frosting, and ice the brownies after they are completely cooled.

*Since I usually make my own brownies, I didn't have a mix on hand when I tried this. So, I just added the syrup and peanut butter chips to my regular batter, and iced as above. They turned out great!!!

{spinach gnocchi soup}

2009-11-08T16:49:00.000-08:00

Oh my. Let's just say we had this three times in the first two weeks after gettings this recipe. It really is divine, and so easy. You have to try it! My friend Melissa shared it with me, after she introduced it to me at Olive Garden. I actually like this better, though!

SPINACH GNOCCHI SOUP

4 c. chicken stock
2 1/2 c. heavy whipping cream
1 stalk celery, diced
1 garlic clove, chopped (I use more :) )
1/2 carrot, shredded
1/2 onion, diced
1 c. fresh spinach, chopped
1 T. olive oil
1 tsp. thyme
salt and pepper
16 ounces potato gnocchi

Saute the onion, celery, onion, garlic, carrot in oil over medium heat until onion is translucent. Add chicken stock, cream, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes. Add spinach and cook for another 1-2 minutes until spinach is wilted.

Ladel into bowls and serve. Freshly grated parmesan cheese is the perfect complement to this soup!

**I found potato gnocchi in the pasta section at my grocery store, and also in the frozen section by the hash browns.
***The original recipe calls for chicken, but I chose to eliminate it. If you would like it, it calls for 3-4 chicken breasts, cooked & diced, added with the stock and cream.
****I doubled the recipe for my family...leftovers are perfect for lunches, although we didn't have that much leftover. :)

ENJOY!!!

{pumpkin crumb cake}

2009-10-18T20:00:00.000-07:00

I can't even remember where I got this recipe, but if you are a pumpkin-lover, this is for you!

PUMPKIN CRUMB CAKE

Crust:
1 package yellow cake mix (reserve 1 c.)
1/2 c. butter, melted
1 egg, beaten

Mix together and press in a 9x13 greased pan.

Filling:
1 lb. canned pumpkin
1 c. sugar
2 eggs, beaten
1/2 c. milk
2 1/2 tsp. pumpkin pie spice

Mix together and pour over crust.

Topping:
1 c. yellow cake mix
1/2 c. sugar
1/4 c. butter, softened

Crumb together and spread over filling. Bake at 350 degrees for 1 hour. Serve warm with vanilla ice cream or whipped cream.

{autumn punch}

2009-10-18T19:57:00.000-07:00

I was looking for a wassail recipe, when I came across this one at www.allrecipes.com. It is delicious! Not only will it warm you up, but it will make your house smell wonderful!!

AUTUMN PUNCH

12 c. apple juice
4 1/2 c. pineapple juice
6 T. lemon juice
2 cinnamon sticks
1/2 tsp. nutmeg
1/2 c. brown sugar
2 oranges
24 whole cloves

Combine first 6 ingredients in crock pot. Slice oranges into thick slices, and poke 4 cloves into the rind of each slice. Float them on top, then place cover on crock pot. Warm through on medium-low heat, then simmer for as long as you like!!

{lemon farfalle}

2009-10-08T15:52:00.001-07:00

A good friend gave me the basics of this recipe, and then I made my own tweaks to it. My family loves it, and it's delicious!

LEMON FARFALLE

1 lb. farfalle (bowties)
1/2 c. extra virgin olive oil (you can use less if you want to)
zest of 1 lemon
juice of 1 lemon
minced garlic, to taste (I used about 2 T.)
1 T. sugar
salt and pepper
green onions, chopped
fresh parsley, chopped

Cook pasta al dente. In a blender, combine the olive oil, lemon zest, lemon juice, salt, pepper, garlic and sugar. Blend well. Feel free to add more or less of something to your taste--this is a recipe that is easy to change around, depending on what you like.
Pour mixture over cooked pasta, then toss in green onions and parsley.

{black bean and corn salsa}

2009-09-24T07:12:00.001-07:00

This is hands down the best salsa I've ever had. I received this recipe from a good friend a couple of weeks ago, and haven't been able to stop thinking about it since. It's so yummy, you might even want to eat it with a spoon--I have!

BLACK BEAN AND CORN SALSA

2-15 oz. cans black beans, rinsed and drained
1-17 oz. can whole kernel corn (I use frozen corn, that has been thawed)
1 large tomatoes, chopped
1 large avocado, peeled and chopped
1 purple onion, chopped
1/4 c. cilantro, chopped
3-4 T. lime juice
2 T. olive oil
1 T. red wine vinegar
1 t. salt
1 t. pepper

Combine ingredients in a bowl, cover and chill. Garnish with avocado and fresh cilantro. YUM!!!

{easy chicken pot pie}

2009-08-18T15:34:00.000-07:00

Another meal that takes less than 10 minutes to put together, which is why it's my favorite. It's also delicious, and warms up well the next day, which is why it's my boys' favorite!

CHICKEN POT PIE

1 double pie crust (I use Pillsbury)

2 cans Cream of Potato soup

1 c. frozen mixed vegetables

2-3 chicken breasts, cooked and cubed

thyme

sage

salt & pepper

Mix the last 6 ingredients together (herbs and seasonings to taste). Press bottom crust into pie pan. Place filling inside pie crust. Top with other crust, seal and flute edges. Cut slits into the top of the crust. Bake at 350 degrees for 45 minutes, or until crust is golden brown. Cover crust edges with aluminum foil for first 20-25 minutes, then remove.

{blueberry buckle}

2009-08-01T10:58:00.000-07:00

The state we live in is well known for it's blueberry production, and in our little area there are several wonderful patches where you can go and pick your own blueberries. They are inexpensive at $1.00 per pound, you can eat as many as you want to while picking, and they cater to whole families. Everyone gets their own buckets, even the littlest ones, and it's a really great family activity.
After the picking festivities last week, my husband was requesting a recipe that was shared by the blueberry patch, called Blueberry Buckle. My sweet mom made it for him, and it was amazing! You have to try this recipe--you won't be sorry!

BLUEBERRY BUCKLE

2 1/2 c. blueberries
1/4 c. butter. softened
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. buttermilk

Streusel Topping:

1/4 C. white sugar
1/4 C. brown sugar
1/4 C. flour
1/4 C. butter

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. In a separate bowl, combine flour, baking powder, and salt. Add this to the creamed mixture alternating with milk. Fold in blueberries. (Make sure they are washed, then completely dried. You don't want any extra moisture in your batter.) Pour into greased 9x9 baking dish. Combine sugars and flour for topping, then cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 35 minutes. or until toothpick comes out clean. Cool in pan on wire rack.

{mushroom ham fettucine}

2009-07-06T14:42:00.000-07:00

This is a great twist on a traditional fettucine recipe. I don't care for mushrooms, so I just leave those out, and it still works. Yum!

MUSHROOM HAM FETTUCINE

½ lb. thinly sliced fully cooked ham, cut into strips
1 c. sliced fresh mushrooms (you can leave these out)
2 garlic cloves, minced
3 T. plus ½ c. butter, divided
1-12 oz. package fettucine
1 c. grated Parmesan cheese
1 c. sour cream
¼ tsp. pepper

In a skillet, sauté the ham, mushrooms, and garlic in 3 T. butter. Meanwhile, cook fettucine according to package directions; drain. Melt the remaining butter in a large saucepan. Stir in the fettucine, Parmesan cheese, sour cream, and pepper. Add the ham mixture; toss to coat.
Yield: 8 servings.

{parmesan baked salmon}

2009-07-06T13:00:00.000-07:00

PARMESAN BAKED SALMON

4 salmon fillets, skin removed
1/4 c. mayonnaise
2 T. Parmesan cheese, grated
1/8 tsp. ground red pepper
2 T. lemon juice
10 Ritz crackers, crushed

Preheat oven to 400 degrees. Mix mayo, cheese, and pepper until well blended. Set aside. Place salmon on foil lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs. Bake 12 - 15 minutes, or until salmon flakes easily with fork.

{italian cream cheese chicken}

2009-06-01T11:55:00.000-07:00

This is an oldie, but a goodie! I re-discovered this recipe a few months ago, and it is one meal that all three of my kids gobble up. Believe me, that is highly unusual. :) It is easy and delicious!

ITALIAN CREAM CHEESE CHICKEN

4 chicken breasts
1 can Cream of Chicken soup
1 packet Italian seasoning
1 can water
8 oz. cream cheese

Combine the soup, water, and seasoning and whisk together and thoroughly blended. Place chicken in crock pot, and pour soup mixture over the top. Cook for 4-6 hours until chicken is tender. About 30 minutes before it's finished, add the cream cheese and mix well. Serve over rice or pasta.

{sausage and pineapple shishkabobs}

2009-06-01T11:51:00.000-07:00

This really isn't a recipe so much as it is just another way to use your grill this summer! We tried it a couple of weeks ago, and loved it.

SAUSAGE AND PINEAPPLE SHISHKABOBS

1 smoked turkey sausage ring
fresh pineapple
red onion
green pepper
olive oil
salt and pepper

Cut the sausage ring, pineapple, red onion, and green pepper into chunks. Alternate them on shishkabob sticks. Baste veggies with a small amount of olive oil, and sprinkle with salt and pepper. Grill until lightly browned. Enjoy!

{luscious lemon bars}

2009-05-22T07:45:00.001-07:00

A favorite of mine...anything lemon is yummy to me!

LUSCIOUS LEMON BARS

Crust:
1 c. butter, softened
2 c. flour
1 1/2 c. powdered sugar
Dash salt

Filling:
2 c. sugar
1/4 c. flour
4 eggs, well beaten
1/2 c. lemon juice

In medium bowl, mix flour and powdered sugar. Cut in butter. Press into a 9x13 baking dish. Bake at 350 degrees for 20-25 minutes or until golden.
While baking crust, beat eggs at high speed with electric mixer until light and pale yellow in color. Gradually add sugar and flour, them lemon juice. Continue to beat at high speed. Pour over hot crust and return to oven for 20-25 minutes more, until slightly golden. Immediately sprinkle with powdered sugar. Let cool before cutting into bars.

{broccoli and ham ring}

2009-05-22T07:27:00.000-07:00

My friend Julie told me about this recipe, and when I heard how much her family loved it, and how quick and easy it was, I knew I had to try it. She found the recipe at www.ordinarycuisine.blogspot.com. I made a couple of changes to it, and it was a definite hit with our family as well.

BROCCOLI HAM RING

1 cup chopped ham
1 cup chopped broccoli
1 1/2 cups shredded cheddar cheese
1/4 cup fresh chopped parsley
2 Tbsp. Dijon mustard ( I used 1 T. Dijon, and 1 T. honey mustard)
1 tsp. lemon juice
2 packages refrigerated crescent rolls

Preheat oven to 350. Mix all ingredients together, except rolls. Set aside mixture. Unroll crescent dough and separate into 16 triangles. Arrange 4 triangles with the wide end corners touching to make a square. Fill the gaps with 4 more triangles (wide ends towards the middle). Now there are 8 gaps so fill them with the remaining 8 triangles. There will be lots of overlapping. Scoop the ham mixture evenly in a circle around the wide ends of the triangles. Bring the outside points over the mixture and tuck under the wide ends. Some of the mixture may still show through. After doing this, I molded mine into a circle by squishing a little here and there. Bake for about 30 minutes, until golden brown.

*I decided to try filling the crescent rolls individually, instead of making a ring. I placed two crescent rolls together, forming a square, filled it, then sealed the edges.

{buttermilk syrup}

2009-05-11T16:51:00.000-07:00

I'm not kidding...once you try this, it's especially difficult to go back to traditional maple syrup. This is fantastic, and your kids will devour it! The buttermilk is magic, because it doesn't even taste like buttermilk once it's done! We serve ours over waffles. My friend Melissa gave me this recipe, and our life hasn't been the same since. :)

BUTTERMILK SYRUP

1 c. sugar
1/2 c. buttermilk
1 stick butter
1/2 tsp. baking soda
1 tsp. vanilla

Bring sugar, buttermilk, and butter to a boil, then turn off the heat and add remaining ingredients, whisking well. Because of the soda, it will be frothy until it starts to cool.

{refreshing punch}

2009-04-18T07:49:00.000-07:00

This is a stand-by of mine, and I make it regularly. It's easy, light, and can be served with just about anything.

Per punchbowl:

1 can white grape juice frozen concentrate
1-2 liters Sprite
limes and lemons
ice

Mix the grape juice and Sprite together (it really is mostly to taste--you can do whatever ratio you prefer). Add ice, and float lemon and lime slices on top.

{cinnamon & sugar sour cream muffins}

2009-04-18T06:42:00.000-07:00

I made these for my family this week, and they were literally gone within hours. It has been a favorite since my childhood, and myu love for them has definitely passed to my own kids. This recipe made 24 mini muffins, and 6 larger muffins.

2 c. flour
1 c. sugar
1 stick butter, melted
1-8 oz. carton sour cream
3 eggs, beaten
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
cinnamon & sugar mixture

1. Grease muffin tins (12 large or 24 small)
2. Mix flour, baking powder, baking soda, and salt; set aside.
3. Measure sugar into large bowl, then mix in butter.
4. Add eggs, vanilla, and sour cream.
5. Stir in flour mixture.
6. Spoon batter into muffin tin, about 1/3 full.
7. Sprinkle with the cinnamon and sugar mixture, then add more batter until 2/3 full.
8. Sprinkle all the tops with sugar--it will form a nice crust on the top.
9. Bake at 350 degrees for 15 minutes, or until lightly browned.

Enjoy!!

{chicken pasta salad}

2009-03-26T13:05:00.000-07:00

Spring is coming, which always makes me hungry for yummy salads. This is certainly no exception. It does require starting the night before with a quick marinade, but certainly worth the effort.

CHICKEN PASTA SALAD

1 1/2 lbs. chicken breasts, marinated overnight in:

1/2 c. olive oil
1/4 c. red wine vinegar
1 tsp. Dijon mustard
1 tsp. crushed garlic
1 tsp. dried basil
1/4 tsp. thyme

Grill the chicken, then cut up into 1/2 inch cubes.

Salad:

20 oz. multi-colored corkscrew pasta
1 c. broccoli, cut into small pieces
1/2 c. purple onion, diced
1/2 c. green pepper, chopped
1/2 c. red pepper, chopped
1 c. celery, chopped
1/4 c. + 1 T. freshly grated Parmesan cheese
Grilled, marinated chicken

Dressing:

1/2 c. olive oil
4 T. lemon juice
1/2 c. mayo
2/3 c. sour cream

Combine salad ingredients, toss with dressing. Refrigerate until ready to serve.

{fast & easy orange rolls}

2009-03-26T13:00:00.000-07:00

With this recipe, you can fulfill the craving without all the work. These truly are fast, easy, and delicious!!

ORANGE ROLLS

2 cans refrigerated Pillsbury biscuits
zest of 1 orange
3/4 c. white sugar
1 tsp. cinnamon
1 stick butter, melted

Mix the last four ingredients together. Dip biscuits in the mixture, making sure to cover all sides. Place on end in a greased bundt pan. Bake at 375 degrees for 20 minutes.

{o henry bars}

2009-03-26T12:54:00.000-07:00

I made this recently for a BBQ, after having not made in them a quite awhile. I remembered how easy they were, and how yummy!!

O HENRY BARS

1 c. Karo
1 c. sugar
2 c. peanut butter
5 c. Rice Krispies
1/2 package chocolate chips
1/2 package butterscotch chips

Bring Karo and sugar to a boil in a large saucepan, then remove from stove. Add the peanut butter and cereal, mixing thoroughly. Spread in a greased 9x13 baking dish, and press down. Melt the chips in the microwave, stirring well. Spread over the top evenly. Refrigerate until firm; cut into squares.

{cream cheese veggie pizza}

2009-01-30T07:44:00.000-08:00

This is one of my favorite appetizers, but could be served with something else as a light lunch or supper. I even made this using a box oven, and taught my girls at Girls' Camp how to do it too! Yum!

CREAM CHEESE VEGGIE PIZZA

2 packages crescent rolls
2 8-oz. packages cream cheese
1/2 c. mayo
1/2 c. sour cream
1 package ranch dressing mix
3/4 c. each of:
tomatoes
grated carrots
mushrooms
green pepper
broccoli
black olives
green onion
(I omit certain items. :) You can really anything you want on it, in any amount you like. )

Lightly spray a cookie sheet, and lay the crescent rolls out flat, pressing the seams together to make a crust. Bake for 10 minutes at 375 degrees, then cool. Mix sour cream, mayo, cream cheese, and dressing mix well, then spread on top of cooled crust. Top with vegetables. Cut into squares to serve!

{black bean enchiladas}

2009-01-26T08:41:00.000-08:00

I don't remember who I got this from, but thank you!!

BLACK BEAN ENCHILADAS

1 large onion, chopped
1 medium green pepper, chopped
2 T. chicken broth
2-15 oz. cans black beans, drained and rinsed
1 1/2 c. picante sauce (or fresh salsa)
12 flour tortillas
2 medium tomatoes, chopped
shredded cheese
shredded lettuce
sour cream
green onions

In a non-stick skillet, cook and stir onion and green pepper in chicken broth 2-3 minutes. Mash 1 can black beans. Add to the skillet with 3/4 c. picante sauce and the other can of beans. Heat through. Spoon 1/4 c. mixture on tortilla and roll. Place in a sprayed 9x13 baking dish. Combine tomatoes and rest of picante sauce and spoon over enchiladas. Cover and bake at 350 for 15 minutes. Uncover, sprinkle with cheese, and bake until cheese is melted. Serve with lettuce, more tomatoes, green onions, and sour cream.

{buttermilk waffles}

2009-01-26T08:30:00.000-08:00

Okay, I know everyone has their own favorite waffle recipe, and I can't help but share mine. It's a definite standby, and waffles for dinner is a common occurrence at our house. Everyone loves them! I have tried many different recipes and mixes, and they just don't compare with this one. Buttermilk is definitely the key to fluffier, yummier, waffles.

*Recipe courtesy Better Homes and Gardens Cookbook

BUTTERMILK WAFFLES

1 3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
2 c. buttermilk
1/2 c. cooking oil (I usually use less)

1. In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Make a well in the center of dry mixture; set aside.
2. In another medium bowl, whisk eggs. Stir in buttermilk and oil.
3. Add buttermilk mixture to dry mixture, and stir just until moistened (batter will be lumpy).

*If you don't have buttermilk on hand, you can substitute sour milk for the same amount. For each cup of sour milk needed, place 1 T. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 c. total liquid; stir. Let the mixture sit for 5 minutes before using it in a recipe.

{peanut butter pie}

2009-01-26T08:29:00.001-08:00

I usually post recipes on my recipe blog, but I think this one garners a little extra special attention. I received this recipe a few weeks ago from a friend, and have now had a couple of occasions in which to make it. It is SO yummy--and most absolutely a temptation! Peanut butter, cream cheese, and chocolate? Can't go wrong! I'm sorry I didn't take a picture--it's even more tempting in person!!

I was also just reminded this afternoon, of one of my favorite treats since childhood. I wanted to make something for Ryan for after school, and decided on Rice Krispie treats. I love to add different things into the treats to create varying tastes and textures, all while using a basic favorite. Today I added butterscotch chips (about half a bag) to the marshmallows and melted them together (add chips in when marshmallows are almost melted), then stirred in the Rice Krispies. I then added the rest of the bag of chips and pressed the mixture into my pan. SO good! You can use peanut butter chips, chocolate chips, even a small box of your favorite kind of Jell-O for a fruity flavor. Kids love to choose their favorite combination.

PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

1 1/2 c. heavy whipping cream
1/4 c. sugar
8 oz. cream cheese, softened
1 c. creamy peanut butter
1 c. powdered sugar

Whip the cream and sugar together until soft peaks form (don't beat too long--it will turn into butter!!). In a separate bowl, beat the other ingredients together. Fold in the whipped cream mixture until well blended. Pour into a graham cracker crust, and cover with ganache (recipes to follow). Refrigerate for several hours.

Graham cracker crust:

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted

Mix all ingredients together , then press firmly in bottom and sides of a 9-inch pie pan. Bake at 350 degrees for 8 minutes. Let cool.

Ganache:

8 oz. chocolate (I use chocolate chips)
2 T. unsalted butter
2-4 T. heavy whipping cream

Pour ingredients in medium glass (microwaveable) bowl, starting with 2-3 T. of whipping cream. Microwave for 20-30 seconds, then stir. Place back in microwave for a few more seconds at a time if necessary, just until chocolate will mix easily. If it's too thick, continue to add a little whipping cream at a time, until it reaches a smooth, creamy consistency. It should be spreadable, but not runny.

{chocolate caramel brownies}

2009-01-07T10:59:00.000-08:00

That's really all you have to say. :)

CHOCOLATE CARAMEL BROWNIES

-Mix together:
German chocolate cake mix
1/3 c. evaporated milk
3/4 c. butter, melted
1 c. chopped nuts

Spoon half of the mixture into a greased 9x13 baking dish. Bake at 350 degrees for 6 minutes. Cool slightly.

-Melt in a saucepan (or microwave) and pout over the top of brownie:
14 oz. package caramels
1/3 c. evaporated milk

-Sprinkle 6 oz. chocolate chips on top of caramel mixture, then drop remaining brownie mixture in walnut-sized balls close together to cover the brownies. Bake at 350 degrees for 15-18 minutes.

{white chicken chili}

2009-01-07T10:47:00.000-08:00

This is a new recipe I tried this week, although I can't even remember where I got it! It's been sitting here, waiting for me to try it, and I'm so glad I did! It's made in the crock pot, which automatically is a plus, and the taco seasoning and green chilies give it just a little bit of a kick.

WHITE CHICKEN CHILI

2-3 boneless, skinless, chicken breasts
2 cans northern beans
1 can white corn (I used frozen)
1 can Cream of Chicken soup
1-14.5 oz. can chicken broth
1 can chopped green chilies
1 envelope taco seasoning
1/2 c. sour cream

Place chicken in the bottom of your crock pot, then dump in drained beans and corn. In a mixing bowl, mix the soup, broth, green chilies, and taco seasoning, then pour over chicken. Cook on low for 8 hours, then stir sour cream right before serving. Top with green onion and cheese. I also made homemade tortilla strips, which were delicious with it.

{lentil minestrone}

2009-01-05T09:22:00.000-08:00

I love recipes that bring back memories! This soup has been made by my best friend for almost as long as I've known her--definitely back to our early married years. This is perfect served with bread sticks or rolls--yum!

LENTIL MINESTRONE

1 medium onion, chopped
1 clove garlic, minced
1 T. oil
1 stalk celery, sliced
1 can kidney beans
4 c. water
4 cubes chicken bouillon
1 tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
few dashes Tabasco sauce
14 oz. can diced tomatoes
3/4 c. pasta (farfalle, wagon wheels, penne)

In a large saucepan or Dutch oven, saute onion and garlic over medium heat until tender, while stirring frequently. Add celery, kidney beans, water, bouillon cubes, oregano, thyme, and Tabasco. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and pasta; simmer for 10-15 minutes longer, or until pasta is tender.

{chocolate cookies with peppermint buttercream frosting}

2008-12-19T09:55:00.000-08:00

This is for Melissa's mom. :) I have always loved the recipe for Chocolate Peanut Butter Cookies on the back of the Reeses Peanut Butter chips bag. This year I decided to adapt it for the holidays.I omitted the peanut butter chips, frosted them with peppermint buttercream frosting, then sprinkled crushed candy canes on top. Yum!!

REESES CHEWY CHOCOLATE COOKIES

2 c. flour
¾ c. Hershey’s cocoa
1 tsp. baking soda
½ tsp. salt
1 ¼ c. (2 ½ sticks) butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla extract

1. Heat oven to 350 degrees.
2. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture; beating well. Stir in peanut butter chips.
3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 ½ dozen cookies.

PEPPERMINT BUTTERCREAM FROSTING (This my recipe for traditional buttercream frosting. Just substitute the vanilla extract for peppermint extract, and add one or two drops red food coloring if desired.)

{white hot chocolate}

2008-12-19T09:51:00.000-08:00

I was watching a Food Network holiday special last night, and when Miss Paula Deen demonstrated her white hot chocolate recipe, I knew I needed to try it. This might be a great addition to Christmas Eve...

WHITE HOT CHOCOLATE (click for recipe)

{chalupa grande}

2008-12-18T05:42:00.000-08:00

I tried this recipe this week, after perusing some more of my cookbooks. This particular one is from a friend, and I'm so glad she shared it! It's wonderful--full of flavor, and so many options to serve.

CHALUPA GRANDE

2 c. (1 lb.) dry pinto beans
3 lb. boneless pork roast
7 c. water
1/2 c. onion, chopped
2 garlic cloves, pressed
2-3 tsp. cumin
1-2 T. chili powder
1/2 T. salt
1 tsp. oregano leaves
1 can (4 oz.) diced green chilies

Add to crockpot and cook on high 8 hours. After cooked, shred roast and mix. Serve with chips, grated cheese, green onions, lettuce, salsa, sour cream, guacamole, olives, or anything else you like. I loved it best over chips, but Rick preferred using warmed tortillas.
**I also tried this using canned pinto beans, and it turned out well. Just omit the dry beans and 7 c. water, and use as many drained cans of pinto beans as you would like.

{walnut crescents}

2008-12-04T05:50:00.000-08:00

Christmas wouldn't be the same without making these cookies. This is my grandmother's recipe, and after we moved away and didn't live near her anymore, she would send these to us along with all of her favorite cookie and candy recipes every Christmas. We looked forward to it all year!

WALNUT CRESCENTS

2 c. unsifted flour
1 c. butter, softened
1/4 c. powdered sugar
2 T. cold water
2 tsp. vanilla
2/3 c. chopped walnuts

Beat butter and sugar together. Add flour and water alternately. When mixed, add vanilla and walnuts. Shape into crescent shapes and bake about 15 minutes at 350 degrees. Sift some powdered sugar on a cutting board. Place baked cookies on sugar directly out of the oven, and coat completely with sugar. Let cool.

{hot fudge sauce}

2008-12-04T05:42:00.000-08:00

I grew up eating this hot fudge, and I love it! It's perfect over ice cream, or any other dessert that requires lots of yummy chocolate!

HOT FUDGE SAUCE

6 T. butter
2 c. powdered sugar
3 T. cocoa
1 c. evaporated milk

Over low heat melt butter thoroughly. Add sugar and cocoa. Mix well, then gradually add milk. Bring to a boil, and boil for 5 minutes, stirring constantly. Remove from stove, then serve warm or cold.

{cranberry salad}

2008-11-26T16:40:00.000-08:00

I couldn't let Thanksgiving pass by without including one of our traditional recipes, and one of my favorite Turkey Day dishes. Enjoy!

CRANBERRY SALAD

2 c. whole cranberries, ground (1 package)
3/4 c. sugar
3 c. mini marshmallows
2 c. diced apples
1/2 c. pecans
1/2 c. red grapes, halved
1/4 tsp. salt
whipping cream, whipped and sweetened (I use powdered sugar--no granules)

Combine the first three ingredients and let sit overnight. Add the next four ingredients and mix well. Add whipped cream right before serving.

{fettuccine alfredo}

2008-11-23T13:04:00.000-08:00

I have searched high and low for the perfect Alfredo recipe, and I think I've finally found it. This is a favorite dish, and is requested so often, that I really needed to find one that we all loved. Most of the ones I tried didn't maintain that really creamy texture, and had a tendency to separate easily. The cream cheese in this recipe cures that, and gives it a rich flavor. This is so, so good--it won't last long!

FETTUCCINE ALFREDO SAUCE

1/2 c. butter
8 oz. cream cheese
3/4 c.- 1 c. milk (depends on how thick you want it)
1 c. Parmesan cheese (not in the can)

Melt the butter, and then using a whisk, add the cream cheese and stir until it's melted. Whisk in the milk, stir in the cheese, then bring to a low boil while stirring often. Serve over fettuccine, or favorite pasta (we like farfalle).

{smothered chicken}

2008-11-23T12:58:00.000-08:00

This recipe is in our ward (church) cookbook, and is such a great way to serve chicken. Ingredients can be added, or removed, so each family member can have it just the way they like it!

SMOTHERED CHICKEN

4 boneless, skinless, chicken breasts
garlic powder to taste
seasoned salt to taste
1 T. canola oil
1 c. shredded Mexican cheese blend
1/2 c. green onions, chopped
1/2 c. crisp, cooked bacon, crumbled

Sprinkle chicken with garlic powder and seasoned salt. In a large non-stick skillet over medium heat, brown chicken in oil until halfway done; turn. Cook for a few minutes more, then top with cheese, green onions, and bacon. Cover and cook until chicken juices run clear and cheese is melted.
*the recipe calls for mushrooms too, but since I hate them, I left them out. :)

{hawaiian haystacks}

2008-11-23T12:39:00.000-08:00

Everyone knows Hawaiian Haystacks, right? Well, I like to make mine a little different. Instead of using the ever-popular Cream of Chicken soup (of which I am not a huge fan), I use a basic white sauce that I've seasoned. LOVE it!

HAWAIIAN HAYSTACKS

You'll need: (another great thing about this recipe is that you can adjust the amounts to however many people you are serving)

1. Chicken breasts, cubed (or sliced) and cooked
2. Basic white sauce, seasoned to taste (see recipe below)
3. Toppings: mandarin oranges, pineapple, green onion, tomatoes, cheese, Chinese noodles, etc.
4. Cooked white rice

-Layer rice, sauce, chicken, and toppings.

White Sauce-Betty Crocker Cookbook

1 T. butter
1 T. flour
1/8 tsp. salt
Dash pepper
3/4 c. milk

In a small saucepan, melt butter. Stir in flour, salt and pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1minute more. Makes 3/4 c. sauce.
*You can either add the chicken to the sauce, or serve them separately.
*We 5x this recipe for a family of 5, but we like extra sauce.
*You can also add any other seasoning you would like---I like to add some thyme and seasoning salt.

{english toffee}

2008-11-23T12:28:00.000-08:00

I really wanted to make English Toffee this past week, but I was in search of an easy, but good, recipe. I found this one at allrecipes.com, and it was successful by both standards. Very few ingredients, easy to make, but totally delicious!

http://allrecipes.com/Recipe/Best-Toffee-Ever---Super-Easy/Detail.aspx?prop31=1

Enjoy!

{spinach pasta salad}

2008-10-27T16:56:00.000-07:00

A good friend of mine gave this recipe to me a few years ago, we love to have it when we get together for lunch. Her mother actually created this recipe after eating a similar salad at a restaurant,and she got it right! It's full of so many yummy things, and they are all brought together beautifully.

SPINACH PASTA SALAD

8 oz. penne pasta (or bowties)
Feta cheese, crumbled
1/2 lb. bacon, cooked and crumbled
1 red pepper, chopped
1 onion, chopped
6-8 sun-dried tomatoes, chopped
1 package baby spinach

DRESSING:
1/4 c. olive oil
2 T. vinegar
salt and pepper

Place rinsed and drained spinach in a large bowl. Saute onion and red pepper in a skillet while pasta is cooking. Drain pasta well, then add both the pasta and vegetables to the spinach while they are still hot. Add bacon, feta cheese, and sun-dried tomatoes and toss well. Serve warm or cold.

{baked chicken parmesan}

2008-10-21T09:43:00.000-07:00

This is a very fast and easy take on this delicious dish.

BAKED CHICKEN PARMESAN

2 boneless, skinless, chicken breasts
1/2 c. butter, melted
1/4 c. Italian bread crumbs
1 jar Three Cheese Prego Sauce (or same amount homemade sauce)
Parmesan cheese, grated
Mozzarella cheese

Cut chicken into pieces and place in baking dish. Pour melted better over the chicken, and sprinkle the bread crumbs on top. Pour half of the jar of sauce over the crumbs, then add both cheese to your liking. Cover with the remaining sauce and sprinkle more cheese on top. Bake at 350 degrees for one hour, then serve over spaghetti noodles.

{caramel popcorn}

2008-10-21T09:38:00.000-07:00

I could eat gallons of this. Really, it's that good! Caramel popcorn is one of my favorite things ever, and I belong to the "chewy" group. It seems like people fall into one of two categories when it comes to caramel popcorn--crunchy and chewy. We have all kinds in our family, but this is an easy recipe to manipulate to your liking. I also like to add a handful of nuts--pecans and cashews are my favorites--to the popcorn right before I pour on the caramel, then I toss it all together. Yummy!

CARAMEL POPCORN

1 stick butter
1/2 c. Karo
1 c. brown sugar
salt
vanilla

Melt butter in a saucepan, then add Karo and brown sugar. Bring to a boil, and while stirring constantly, continue boiling until it reaches the soft-ball stage. Take off the heat and stir in vanilla and salt. Pour over popcorn and stir well. If you like it crunchy, continue boiling until the hard-ball stage.

{toasted cinnamon & sugar pumpkin seeds}

2008-10-21T09:33:00.000-07:00

What a yummy fall treat this is! A few years ago we decided to try a sweet version of our favorite pumpkin seed recipe, and this is waht we came up with. They are sweet, crunchy, and delicious!

TOASTED CINNAMON & SUGAR PUMPKIN SEEDS

2 c. pumpkin seeds
2-3 T. butter, melted
cinnamon & sugar

Wash seeds well. Boil seeds in a small amount of water in a medium saucepan for 10 minutes. Spread out evenly on aluminum foil and dry well. Toss the dry seeds in the butter, then coat with cinnamon & sugar. Spread out on a cookie sheet that has been sprayed with non-stick cooking spray. Bake at 225 degrees for approximately 1-1.5 hours or until toasted brown.

TOASTED PUMPKIN SEEDS

2 c. pumpkin seeds
1 1/2 tsp. Worcestershire sauce
2 T. butter, melted
1 1/4 tsp. seasoning salt (or table salt, if preferred)

Follow same directions as above.

ENJOY!!

{cajun chicken pasta}

2008-10-04T18:52:00.000-07:00

Okay, this is another seriously amazing recipe (click on "recipe")from my friend Melissa. I was introduced to this one last week as well, and I quickly requested it as my birthday meal on Sunday. It is definitely a new regular on our family menu, as well as a new favorite of mine. Enjoy!

{tortilla soup with cilantro}

2008-10-04T18:49:00.000-07:00

One of my good friends shared this recipe with me last week, and we have already made it several times. It is wonderful! The soup is delicious all on it's own, but the cilantro and homemade tortilla strips make it one-of-a-kind. Since she already has it typed out on her blog, here's the link! (click on "link")

{stuffed green peppers, casserole-style}

2008-09-17T18:03:00.001-07:00

A friend shared this recipe with me several years ago, when we were making freezer meals in preparation for her new baby. It has great flavor, and is the perfect alternative to individually-stuffed peppers.

STUFFED GREEN PEPPERS, CASSEROLE-STYLE

2 large sweet peppers
dash salt
1/3 lb. bulk pork sausage
1/3 c. chopped onion
1-14.5 oz. can diced tomatoes
1 1/2 c. water
1 c. long grain rice
1 T. Worcestershire sauce
1/2 tsp. dried basil or dried oregano, crushed
1/2 c. shredded cheese

In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, W sauce, basil or oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 15-18 minutes or until rice is tender. Stir in 1/4 c. of the cheese. Chop up peppers into bite-size pieces and layer in bottom of a 2 quart square baking dish. Layer rice mixture on top, then sprinkle with remaining cheese. Bake in a 375 degree oven 15 minutes, or until heated through and cheese is bubbly.

{chocolate chip toffee bars}

2008-09-17T18:03:00.000-07:00

This recipe is hands down my favorite bar recipe. They are rich and delicious, plus easy to make!

CHOCOLATE CHIP TOFFEE BARS

2 1/3 c. flour
2/3 c. brown sugar
2 c. chocolate chips
1-14 oz. can sweetened condensed milk
3/4 c. butter
1 egg, slightly beaten
1 c. coarsely chopped nuts (pecans or walnuts)
1 3/4 c. toffee bits (10 oz.)

Preheat oven to 350 degrees. In a large bowl mix the flour and sugar together. Cut in butter until the mixture is coarse crumbs, Add beaten egg and mix well. Stir in 1 1/2 c. chocolate chips and nuts. Reserve 1 1/2 c. of that mixture. Press the rest into a greased 9x13 pan. Bake for 10 minutes. Pour the sweetened condensed milk over the top in an even layer. Top with 1 1/2 c. toffee bits. Sprinkle reserved crumb mixture on top, followed by the remaining chocolate chips. Bake 25-30 minutes or until golden brown. Sprinkle remaining toffee bits on top, the cool completely before cutting into bars.

p.s. I'm hoping to make these in the next day or two, so I should be able to update with pictures!

{chicken corn chowder}

2008-08-26T18:15:00.001-07:00

Fall is coming! Yay! The weather has been a little cooler here, and it has started me thinking about some of my favorite soup recipes. I discovered this one about a year ago on a camping trip, and it quickly became a family staple. Not only is it yummy, but is also low in fat (11% of calories). Can't beat that! This recipe originally came from Lion House Light.

CHICKEN CORN CHOWDER

2 slices bacon
1/4 c. chopped onions
3 T. water
2 c. low-sodium chicken broth
1 package (10 oz.) frozen corn
2 potatoes, peeled and chopped
1/2 c. chopped celery
1/2 tsp. salt
1/4 tsp. pepper
2 T. flour
2 c. skim milk
2 c. cooked chicken or turkey (light meat), chopped

Cook bacon till crisp in a large heavy saucepan. Drain bacon, wiping drippings from saucepan with a paper towel. Crumble bacon and set aside.
In same saucepan, cook onions in 3 T. water until tender. Add chicken broth, frozen corn, potatoes, celery, salt, and pepper. Bring to a boil. Reduce heat; cover and summer until vegetables are tender, about 15 minutes.

Stir flour into milk until smooth. Pour into vegetable mixture and cook, stirring constantly until thickened. Add chopped chicken or turkey and stir over heat 2-3 minutes more, until heated through. Top with crumbled bacon. Makes 6 servings.

NUTRITION (PER SERVING): 235 calories

Total fat: 3 g (11% of calories)
Protein: 28 g (48% of calories)
Carbohydrates: 24 g (41% of calories)
Cholesterol: 50 mg
Sodium: 515 mg

{cheese enchiladas}

2008-08-17T12:15:00.000-07:00

This is an incredibly easy recipe, and really quite delicious! It takes just minutes to put together, and bakes in under an hour. These are items I always have on hand, so many times it's my go-to meal on busy nights.

CHEESE ENCHILADAS

10 large corn tortillas (you can use flour tortillas if preferred)
1 large can El Paso enchilada sauce (red)
1 large onion, chopped
3-4 c. cheddar cheese

Saute onions in olive oil until cooked through, then set aside. Place inside each tortilla a good amount of cheese, followed by desired amount of onion. Roll tortilla up, then place seam-side down in a greased 9x13 pan. Repeat until all tortillas are finished. Pour enchilada sauce over the top, making sure everything is covered, then layer generously with remaining cheese. Sprinkle with parsley. Bake at 375 degrees for 35-40 minutes, or until cheese is bubbly and golden brown.

{taco salad}

2008-07-25T12:30:00.000-07:00

Salads are some of the best things about summer, although this particular recipe can easily be enjoyed all through the year. The rice makes it not only very filling, but helps it go a long way. This is a great recipe to serve to a crowd, as well as your own family. It makes a lot, but can easily be halved if necessary.

TACO SALAD

2 lbs. hamburger
2-8 oz. cans tomato sauce
4-8 oz. cans water
3-6 oz. cans tomato paste
2 c. cooked rice
1 can red beans
1 medium onion, chopped
2 tsp. chili powder
2 tsp. salt
2 tsp. cumin (I use more!)
4 T. sugar
Garlic salt

Brown the beef with the onion. Add everything else except the rice. Simmer 1 hour, adding rice the last 10 minutes. Assemble your own taco salad--layer chips, lettuce, meat mixture, tomatoes, cheese, sour cream, salsa, guacamole, etc.

{crockpot chicken cacciatore}

2008-07-23T11:56:00.000-07:00

I can't say enough good things about my crockpot. :) I use it a lot in the winter, but it's also wonderful in the summer--when you're busy, outside all day, and just want to come in and eat without much fuss. This is a great recipe for that reason, and it's just really good!

CROCKPOT CHICKEN CACCIATORE

2-3 boneless, skinless, chicken breasts
1 jar Prego sauce (or equal amounts homemade sauce--the Italian Tomato sauce I posted would be delicious with this recipe)
green pepper, julienned
red pepper, julienned
onion, chopped
minced garlic, to taste

Place chicken in crockpot, then pour sauce over the top. Add vegetables and garlic. Cook on high until chicken is tender. I like to cut the chicken into pieces to serve--easier for little mouths! Serve over pasta, with freshly grated parmesan cheese.

{no-bake cookies}

2008-07-23T11:48:00.000-07:00

This is hands-down the best no-bake cookie recipe I have ever tried. A friend gave this to me several years ago when we were at the University of Utah, and I haven't found a better one yet! It's the perfect mix of chocolate and peanut butter, and just plain delicious. They don't sit around too long at our house!!

NO-BAKE COOKIES

2 c. sugar
2 T. butter
2 T. cocoa
1/2 c. milk
3/4 c. peanut butter
1/4 tsp. salt
1/2 tsp. vanilla
*3 1/2 c. oats

Bring the first four ingredients to a rolling boil, then remove from heat. Add peanut butter and mix well, then add the salt and vanilla. Add oats last. *I actually don't measure the oats. I like my cookies to be a certain consistency--not too dense, and not too runny. I add them a little at a time, until it's to the point I like them to be. Drop spoonfuls onto wax paper that has been sprayed with cooking spray, then let them cool to room temperature. Enjoy!

{mexican chicken casserole}

2008-07-20T16:03:00.000-07:00

It's camping season, and along with that comes Dutch oven cooking! This is one of my favorite Dutch oven recipes, but it can be baked in the oven at home too. The jalopeno gives it just a little bit of a kick, and the Fritos give it great flavor and crunch. Yum!

MEXICAN CHICKEN CASSEROLE

2-3 chicken breasts, cooked and cubed
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can evaporated milk
1 jalopeno pepper, chopped (for less spice, de-seed the pepper)
1 small bag Fritos
8 oz. cheddar cheese

Mix first 5 ingredients in a large bowl. Grease bottom of 8-9 inch baking dish, or line bottom of Dutch oven with aluminum foil and spray with cooking spray. Place Fritos evenly in the bottom of the dish, then pour the chicken mixture on top. Cover with cheese.
If using a baking dish, bake in a 350 degree oven until cheese is bubbly and casserole is heated through. For Dutch oven, cover an area underneath your Dutch oven with approximately 12-15 coals and place 10-12 coals on top of lid. Cooking time is approximately 15-20 minutes, or until cheese is bubbly.

*For a camping trop, this can be done beforehand and frozen. The chicken will remain frozen for several days, so this meal can be planned for later in the trip.

{fruit dip and apple dip}

2008-07-15T17:08:00.000-07:00

I love summertime because of all the yummy fruit, and these dips make a great side for parties, picnics, and BBQs. The apple dip is also perfect in the fall--school parties, Halloween parties, and any other time!

APPLE DIP

1 package cream cheese, softened
1/2 c. brown sugar
1/4 c. sugar
1 tsp. vanilla
half of a bag of Skor or Heath bits

Beat the first 4 ingredients welll; stir in toffee bits.

FRUIT DIP

1 package cream cheese
1 can sweetened condensed milk
16 oz. strawberry flavored Cool Whip

Whip condensed milk and softened cream cheese together until smooth, then fold in Cool Whip. Serve with fresh fruit.

{cafe rio shredded pork salad with creamy cilantro dressing}

2008-07-14T05:46:00.000-07:00

Oh my goodness, this is so, so delicious! I have had these recipes for a long time, but it wasn't until my good friend Erica tried them a couple of months ago that I became inspired to try them myself. I'm not sure if I thought they would be too time-intensive or what, but it actually didn't take long at all, and since the pork goes in the crockpot, it makes it that much faster to put together.

CAFE RIO SHREDDED PORK SALAD

6 lbs. pork loin (I used a smaller roast and adjusted the other ingredients)
1 16 oz. jar salsa
1 can Coke
2 c. brown sugar

Mix last three ingredients together and pour over roast after it has been placed in the crockpot. Cook for 3-5 hours, or until meat is falling apart. Shred with two forks.

CILANTRO RICE

There is a different recipe for this dish, but I condensed it to make a shorter version. It's perfect as a layer on this salad.

2 c. uncooked rice
4 c. chicken broth
1/4 tsp. salt
cilantro, chopped

Bring the water and salt to a boil, add rice and cilantro, then cover with a lid. Simmer covered 20 minutes, or until liquid is absorbed and rice is tender.

CREAMY CILANTRO DRESSING

1 buttermilk ranch packet, prepared according to directions
2 tomatillos
1/2 bunch cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (it's already pretty spicy without the seeds, but you can add them for extra spice)

Blend all together in food processor or blender, store in fridge.

MAKING YOUR SALAD!!

Layer romaine lettuce, cilantro rice, black beans, and the shredded pork on a plate. Top with the Creamy Cilantro Dressing. ENJOY!!!

{italian tomato sauce}

2008-07-01T15:04:00.000-07:00

This is an AMAZING recipe! You can use canned tomatoes, or fresh ones from the garden, and if you make big batches, it can be frozen for later use. This recipe came from a friend, who adapted it from The Moosewook Cookbook. I had this sauce both on spaghetti and lasagne this week, and my mouth is still watering!

ITALIAN TOMATO SAUCE

2-3 T. olive oil
2 c. chopped onion
1 medium-sized bell pepper, diced
2 tsp. basil
1 tsp. oregano
1 tsp. thyme
1 1/2 tsp. salt
1 (29 oz.) can tomatoes (or use equal amounts fresh tomatoes, chopped)
1 (6 oz.) can tomato paste
1 T. honey
Lots of black pepper
4-6 large cloves garlic, minced
1/2 c. freshly minced parsley

Heat the olive oil in a big pot or Dutch oven. Add onion, bell pepper, herbs and salt; saute over medium heat until the onion is very soft, about 10 minutes. ADd tomatoes, tomato paste, honey, and black pepper. Bring to a boil, then lower heat and simmer, partially covered, for 20-30 minutes. Add garlic and cook about 10 minutes more.

At this point, the sauce can sit for several hours, or be refrigerated for up to a week. Add parsley at the last minute. Serve over spaghetti or other pasta, or use as a sauce for lasagne. You can add 2 chopped celery stalks, 1 pound chopped mushrooms, 1-2 diced zucchini, and a handful of freshly chopped basil leaves to make a marinara version.

{mint brownies}

2008-06-25T05:33:00.001-07:00

Last night I had a little get-together at my house, and I really wanted to make mint brownies. I have a recipe that I have used before, but the brownie part isn't my favorite, and the chocolate on top was hard to spread. So, I decided to create my own, using a combination of recipes. They turned out SO good! I will definitely be making them like this from now on.

MINT BROWNIES

Brownies:

3/4 tsp. salt
1 c. + 2 T. flour
1/3 c. cocoa
2/3 c. brown sugar
2/3 c. white sugar
1/2 c. chocolate chips
handful mini marshmallows
3 eggs
2/3 c. butter, melted
1 tsp. vanilla

Combine sugars and butter. Add eggs and vanilla, then cocoa. Mix in flour and salt. Stir in chocolate chips and marshmallows. Pour into a greased 9x13 pan. Bake at 350 degrees for 25-32 minutes, or until well done. Do not overbake. Let cool to room temperature.
*Usually I make these and frost with a chocolate buttercream frosting. They are really versatile, and very delicious! You can also add white chocolate chips, which give it a different, yummy taste.

Mint Frosting:

1 recipe Traditional Buttercream Frosting
2-3 drops green food coloring
1 tsp. peppermint flavoring

Make frosting as directed, then add food coloring and flavoring. Add more flavoring to taste. Beat well, until light and fluffy. Once brownies are completely cool, spread generously over the top.

Chocolate Ganache:

2 c. chocolate chips, or finely chopped chocolate squares (I prefer milk chocolate, but semi-sweet is generally used.)
8-10 T. whipping cream

Melt the chocolate in a glass bowl in the microwave, stirring every 30 seconds until melted. Add 8 T. of the cream, then a little more if necessary, stirring until glossy. Spread over mint layer carefully. Let the brownies sit for a few minutes before cutting.
*This is based on a basic recipe I found on Picky Palate, but you can use any recipe for chocolate ganache that you like.

{sesame beef}

2008-06-17T16:29:00.001-07:00

This recipe came from a friend, and those that have tried, love it!

SESAME BEEF

1 lb. beef boneless sirloin steak
2 T. sugar
2 T. soy sauce
1/4 tsp. pepper
1/4 c. finely chopped green onions (about 3)
2 cloves garlic, finely chopped
1 T. sesame seed
2 T. vegetable oil
2 c. hot cooked vermicelli or rice

Cut beef diagonally across grain into 1/8 inch slices. (Beef is easier to cut if partially frozen, about 1 1/2 hours.) Mix sugar, soy sauce, pepper, onions, and garlic in a plastic bowl. Stir in beef until well coated. Cover and refrigerate 30 minutes.

Drain beef mixture. Heat sesame seed in 10-inch skillet over medium heat, stirring frequently until golden brown. Serve over vermicelli or rice. Sprinkle with sesame seed.

{potato chip chicken}

2008-06-17T16:19:00.000-07:00

What a fun, kid-friendly recipe...not to mention delicious! These bite-sized nuggets are easy to make, and yummy to eat. Try serving with sides of ranch, honey mustard, and even BBQ sauce.

POTATO CHIP CHICKEN

2-4 boneless, skinless chick breasts, cut into strips or nuggets
1 egg
3-5 T. buttermilk
Salt
Pepper
1 bag potato chips, crushed

Mix together eggs and buttermilk. Dip each piece of chicken in the egg mixture, then to the potato chips. Lay on a cookie sheet that has been sprayed with cooking spray. Sprinkle with salt and pepper. Bake at 350 degrees for 30 minutes, or until done.

{the BEST peanut butter cookies}

2008-06-11T16:02:00.000-07:00

Rick was in the mood for peanut butter cookies, and last night I decided to try a new recipe from a friend, since I didn't love any of the ones I had. I made a few changes to it, and it is our new favorite! If you like soft and chewy cookies, peanut butter and chocolate, this is the cookie for you. Enjoy!

PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 c. sugar
1 c. packed brown sugar
1 c. peanut butter
1 c. butter, softened
2 eggs
*2 c. flour, sifted
1 tsp. baking soda
2 c. chocolate chips (I use the large Ghirardelli milk chocolate chips)

Preheat the oven to 325. Cream together the butter, peanut butter, and both sugars; beat in eggs. Stir together *flour (I didn't sift mine, just used a spoon to place it in the measuring cup. I ended up adding another 1/2 c. after it was all mixed, because it was still too "wet") and baking soda; add to creamed mixture. Beat just until well mixed. Stir in chocolate chips. Roll into balls, then roll them in granulated sugar. Place on cookie sheet about 1 inch apart. Use 2 fingers to press them down slightly. Bake 12-15 minutes, or until lightly browned. Cool slightly before removing from pan to cooking rack.

Navajo Tacos

2008-06-09T07:03:00.000-07:00

I grew up in the West, and frybread (or scones as we also called them) were a yummy part of my childhood. I have experimented over the years with different bread recipes, and I finally settled on a favorite. The best part? I buy it at the store! It's fast, easy, and delicious.

NAVAJO TACOS

1 lb. ground beef
1 packet taco seasoning
salt and pepper
2 loaves Rhodes frozen bread dough

Garnishes:
Tomatoes
Lettuce
Green onion
Cheese
Sour Cream
Guacamole

*Options:
Using 2 loaves makes enough so we have extra scones, and we either sprinkle cinnamon and sugar on them, or honey butter. YUM!

Thaw bread dough out according to package directions--usually 5-6 hours before the time you plan to prepare them.
Brown the ground beef in a skillet over medium high heat until cooked through; add taco seasoning and salt and pepper. Simmer over low until ready to use.
Heat oil in a cast iron skillet until it bubbles when you stick the handle of a wooden spoon in the middle of the pan.
Take medium balls of dough, and stretch them out thinly, making sure there aren't any really thick areas. It's okay if there are some holes--this makes it extra crunchy in those areas, and delicious! Place in the hot oil, and let it cook until golden brown. Using tongs, flip it over and brown on the other side. When done, let it drain on a large platter covered in paper towels. Repeat the process until all the bread dough has been fried.
Serve them with the meat mixture, and garnish with tomatoes, lettuce, onion, cheese, sour cream, and even guacamole.

Mexican 7-Layer Dip

2008-06-01T11:55:00.000-07:00

This is one of my most favorite things ever! I love love love to eat this with really yummy tortilla chips, and it's perfect to eat at home or take to a get-together.

MEXICAN 7-LAYER DIP

1 can traditional refried beans
1 pint fresh salsa or pico de gallo
1 pint guacamole (not guacamole dip--homemade works well too)
1 pint sour cream
green onions, chopped
tomatoes, chopped
Cheddar cheese, grated

Mix the beans and salsa together in your serving dish, then spread evenly across the bottom. Layer the guacamole on top of the bean mixture, followed by the sour cream, cheese, onions, and tomatoes. Easy peasy!

Salsa and Black Bean Pasta

2008-06-01T11:46:00.000-07:00

This originally was a Salsa and Black Bean Stuffed Shells recipe, which I still make occasionally, and which we really like. I came up with this version when I was in a hurry (that happens to me all the time!), and I didn't have time stuff each shell. My family prefers it this way, and it is easier for younger children to eat. It is SUPER easy, and totally delicious!

SALSA AND BLACK BEAN PASTA

1 pint fresh salsa or pico de gallo
1 can black beans
1 lb. hamburger
1-2 cloves garlic, chopped
2 c. mozzarella cheese

Cook 1 lb. pasta (I use farfalle or penne) according to box directions. While it's cooking, brown the hamburger in a large skillet with the garlic until cooked through. Add the salsa and black beans, heat through. Toss the hamburger mixture with the pasta in a large baking dish, then sprinkle generously with cheese. Bake in a 350 degree oven until cheese is bubbly and golden brown.

Chocolate Mousse Squares

2008-04-21T10:01:00.000-07:00

These are divine. Truly. They need to have a warning on them: GIVE THESE AWAY. YOU WILL EAT EVERY ONE OF THEM IF YOU DON'T. :)

CHOCOLATE MOUSSE SQUARES
12 Oreo cookies, crushed
1/4 c. (1/2 stick) butter, melted
2-8 oz. packages cream cheese
1 can sweetened condensed milk
4 squares Baker's Semi-Sweet Baking Chocolate, melted
1 c. thawed Cool Whip

MIX crushed cookies and the butter in a foil-lined 9-inch square pan. Press firmly onto the bottom of pan to form crust.

BEAT cream cheese in large bowl with electric mixer on lowspeed until creamy. Gradually add condensed milk, mixing well after each addition. Blend in chocolate. Gently stir in Cool Whip. Spoon mixture over crust; cover.

FREEZE at least 6 hours or overnight. Remove from freezer 15 minutes before serving to soften slightly. Cut into 16 squares and serve. Store leftover dessert in freezer.

Bowties in a Sausage Cream Sauce

2008-04-21T09:38:00.000-07:00

This is one of the best pasta dishes we've ever had. It's definitely not low-fat, but it's creamy, a little spicy and definitely delicious. My family requests this often, and when sausage goes on sale I stock up!

BOWTIES IN A SAUSAGE CREAM SAUCE

1 package bowtie pasta
2 T. olive oil
1 lb. sweet or hot Italian sausage, casings removed and crumbled
-(you can also use the rolled sausage, i.e. Jimmy Dean)
1/2 tsp. red pepper flakes
3 cloves garlic, minced
1/2 c. onion, diced
1 can (28 oz.) Italian-style tomatoes, drained and coarsely chopped
1 1/2 c. heavy cream
1/2 tsp. salt
3 T. minced fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 minutes, or until al dente; drain and set aside. Heat oil in a large skillet over medium heat, and add sausage and red pepper flakes. Cook until sausage is evenly browned, then stir in onion and garlic, cooking until onion is tender. Add tomatoes, heavy cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with fresh basil and serve.

Apple Dumplings

2008-04-06T17:51:00.000-07:00

I can't even remember where I came across this recipe, but it one of my husband's favorites. In fact, I have to double the recipe if anyone else is going to eat any! They are delicious alone, or served with vanilla ice cream.

APPLE DUMPLINGS

8 oz. package crescent rolls
1 apple, peeled, cored, and cut into 8 pieces
3/4 c. sugar
3/4 c. orange juice (already prepared)
3/4 stick butter
Cinnamon

Lay apple slices at the wide end of the crescent roll triangle, and roll over once. Pinch edges to seal, then roll up the rest of the way. Place in an 8x8 baking dish. In a saucepan, mix sugar, juice, and butter. Bring to a boil and pour over dumplings. Sprinkle generously with cinnamon. Bake at 350 degrees for 20 minutes, or until golden brown.