Solid Gold Cooking

Homemade Granola Bars

2011-09-20T08:49:00.000-07:00

Thanks to Pinterest, and backtothecuttingboard.com, I found this recipe for these delicious homemade chewy granola bars. Think Quaker, but better.

Ingredients

4 tbsp. (1/2 stick) unsalted butter
1/4 cup packed light brown sugar (see tips above)
1/4 cup honey
2 cups plain granola (I used the nut variety from Sprouts Market bulk section. I chose it because it was low in sugar. If you don't have a Sprouts in your town, well, I don't know. But you could always make Pam's Granola to use in the bars. It would add a step but I bet it would be so good.
1 cup rice cereal (Rice Krispies, etc.)
Possible add-ins: 1/4 cup semisweet chocolate chips, 1/4 cup peanut butter chips, marshmallows, nuts, craisins, etc. The options are endless! Go crazy!

Process

Line two 9×5 loaf pans with foil or parchment. Lightly butter or spray the foil. Set aside.
Combine honey and butter in a medium saucepan over medium-high heat. Stir in brown sugar after butter starts to melt.
Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.
Add the granola and rice cereal into the saucepan and fold them into the sauce until evenly coated.
Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill. Sprinkle the chocolate chips or other add-ins onto the top of the granola and gently press them down with the spatula.
Let sit at room temperature for 15-20 minutes or until mostly cooled and set; lift out of the pan and cut into bars.

Tomato & Black Bean Quinoa

2011-07-26T19:40:00.000-07:00

Have you tried Quinoa? (pronounced keen-wah). It is such a tasty treat. I have tried a few recipes lately with Quinoa and have fallen in love with its nutty flavor and crunchy, interesting texture.
Ok, so Tomato and Black Bean Quinoa:
Zest of one lime
Juice of one lime
2 Tablespoons olive oil
1 tsp sugar
1 cup quinoa
1 14 oz can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4-1/2 cup chopped fresh cilantro

Whisk together lime zest, juice, oil, sugar and 1/2 tsp salt, 1/4 tsp pepper to make the dressing.
Cook the quinoa according to package directions.
(or if you buy it bulk from a local market like I do, first rinse your quinoa, and then cook one cup quinoa in 2 cups salted water for about 20 minutes. The water should be absorbed, and the germ ring will be visible when it is done.- you'll know what I mean when you see it.)
Put your quinoa into a large bowl and toss with the dressing. Add beans, tomatoes, cilantro and onions and toss to combine. Salt and pepper to taste. Yum!
We ate this as a side dish to grilled pork chops for dinner last night, but I ate it on it's own for lunch today and it was perfect.

Raspberry Cheese Dip

2010-08-18T06:57:00.000-07:00

I got this recipe from my friend Marlo who always has the best recipes. And it has been urgently requested by my hungry pregnant friend, Olivia. :) It is delicious!

2 Cups shredded cheddar cheese
2 cups shredded montery jack cheese
6-10 chopped green onions
1 cups chopped pecans
6 Tablespoons Mayo
Combine. Put it into a pie plate lined with saran wrap and chill. Tip over onto serving plate and top with seeded raspberry jam or preserves. And serve with crackers. (I like wheat thins for this).

Audrey's Go To Meals . . .

2010-06-13T16:56:00.000-07:00

I know you are all in shock that I am actually posting a recipe. I have throughly enjoyed lurking on our blog and trying out many of your delicious recipes, but I have finally been shamed enough to start contributing:)

1. Chicken Tortilla Soup
1 family size can Campbells Chicken and Rice Soup
1 can of Corn undrained
1 can Texas Style Beans
1 can Mexican Style Rotel Tomatoes
2-3 chicken breasts cooked and chopped or shredded

Throw all ingredients in a big pot. Add two small cans of water. Heat thoroughly. Serve with Doritos Nacho Cheese chips or regular tortilla chips (Doritos are better), sour cream, shredded cheese, and avacado.
So easy and so yummy! I often will double or even triple this and then freeze the left over in large ziploc bags for later.

2. Crockpot Beef Stroganoff
1 lb. stew meat
2 cans Cream of Mushroom soup
1 pkg. Brown Gravy Mix
1 cup Sour Cream

Brown meat with Lawry's seasoning and pepper. Place meat and drippings along with the soup, gravy mix and about 1/2 cup of water in crockpot. Cook on low 6-8 hours or high 3-4. About an hour before serving add sour cream. Serve with rice or noodles.

3. Strombolli
Rhodes frozen bread loaf
mozzarella cheese
parmesan cheese
colby jack cheese
dried oregano
Toppings(whatever you like on your pizza)
we usually use
pepperoni
ground sausage
olives
onions

Defrost and roll out dough into large rectangle. Cut stips on the two outside edges of the dough about 1" wide and 2" deep. Fill the center of the dough with pizza toppings of your choice and a variety of cheeses sprinkle with oregano. Braid dough over toppings, brush with melted butter and sprinkle with parmesan and oregano on top. Bake the strombolli at 375* for 20-30 minutes.

This is probably my family's very favorite meal. We cut it into slices and dip it into either marinara sauce or homemade ranch dressing. And honestly Scott's Grandmas ranch dressing is probably my most "go to recipe." I never buy ranch dressing anymore because no one in my family will eat store bought anymore.

Ranch Dressing
1 8oz. cream cheese
2 cups mayonnaise (Best Foods)
2 cups Buttermilk
1/2 tsp. Pepper
1/2-1 tsp. Garlic Salt
1/2-1 tsp. Onion Salt
1-2 T. Parsley Flakes

Soften cream cheese and cream together with mayonnaise. Add the rest and mix together.

Anne's Go-To Meals

2010-05-28T18:03:00.001-07:00

Nana's Chicken Pie

Not chicken pot pie, just chicken pie. Think Southern. This is an old family recipe from my friend Melissa Maxwell. It's Scotty's favorite food. I only "go to" this if I want to be impressive.

4-5 boneless, skinless chicken breasts

2 pie crusts

1 ½ c. chicken broth

1 T. flour

4 pats of butter

salt and black pepper

Cook chicken in salted boiling water until done, cut into small pieces.

Line pie plate with bottom crust and add 3 cups chicken, broth, and flour. Top with 4 pats of butter, dash of salt, and plenty of black pepper. Moisten edge of bottom crust and top with 2^nd crust, pressing edges together. Cut slits in top crust, then sprinkle generously with butter and flour that have been worked together.

Bake at 350 for 65 minutes.

Never Fail Pie Crust

Makes 2 pie crusts.

3 c. plain flour

1 ¼ c. shortening

1 tsp. salt

1 egg, well beaten

5 T. water

1 T. vinegar

Mix first three ingredients, cutting shortening in with pastry blender. Mix last three ingredients, stir into dry mixture. Mold into a ball. Roll out 2 crusts.

Peggy's Pot Roast

This is an easy and awesome Sunday dinner from Wade's Grandma Peggy (think lots of diamonds).

In a medium-sized crock pot combine:

5 lbish chuck, rump, or pot roast

1 package Lipton Onion

1 package Au Jus

3T balsamic vinegar

2T worcestershire sauce

1 t. dry mustard

Simmer 5-6 hours on high or 8-9 hours on low. Halfway through, cut into meat so it will soften and fall apart.

Sweet and Sour Meatballs

A good "compassionate service" meal . . .

1 lb. lean ground beef

1/2 c. rolled oats

1 egg. slightly beaten

1/3 c. chopped onion (or 1/4 c. dehydrated)

1/2 t. salt, pepper

3/4 t. Worcestershire sauce

1/3 c. milk

Sauce:

1 c. brown sugar

1/2 c. vinegar

2 t. mustard

1/2 c. barbecue sauce

2 t. Worcestershire

Form into balls and place in 9x13. Cover with sauce. Bake, covered, for 30 minutes at 350. (I take off the foil for the last few minutes and actually cook them a little longer.)

Suzanne's 3 go-to meals

2010-05-21T10:45:00.000-07:00

1. Santa Fe Grilled Chicken Salad Wrap

-4 cups torn romaine lettuce
- Grilled Chicken breast strips (this recipe calls for the prepacked Southwestern Seasoned Chicken Strips, but I season my own chicken--usually with salt, pepper and celery salt.)
-1 large tomato, chopped
-1 (11oz) can corn, drained
-1/2 cup Mexican style shredded cheese
-1/4 cup Ranch Dressing
-1/4 cup chunky salsa
-8 flour tortillas (I like the ones you cook yourself)

Toss romaine, chicken strips, tomato and corn in a bowl; sprinkle with cheese. Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon in to tortillas and enjoy.

My family really likes this recipe and I like it because it is quick. (This is what we are having for dinner tonight!)

2. Grilled Chicken Penne Al Fresco (Sorry, Pam it is kind of similar to yours.)
I like this recipe because most of it is cooked in the microwave.

-4 garlic cloves peeled
-2 cups grape or cherry tomatoes
-3 cups uncooked mezze penne pasta
-3 cups chicken broth
-3/4 cup dry white wine (I use sprite)
-1/2 tsp of salt and pepper
-11/4 cups lightly packed fresh basil leaves divided. (I have used dry basil before, but have not put in as much)
-1/4 cup grated Parmesan Cheese
-2 cups diced grilled chicken breasts

Spray a microwave safe dish with Pam/olive oil. Slice garlic and add whole tomatoes. Cover; microwave on high 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush remaining tomatoes (i use a potatoe smasher). Add pasta, broth, sprite/wine, salt and black pepper.

Return to microwave; cover and microwave on high 16-18 minutes or until pasta is tender, stirring after 1o minutes (I had to cook it about 22 minutes last time.) Meanwhile, coarsely chop basil. Reserve 2 tbsp for garnish.

Remove from Microwave when noodles are done. Add remaining basil, cheese and chicken; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.

3. Taco-topped Potatoes. It is pretty much taco salad on top of a baked potatoe.

-4 large baking potatoes (bake as you wish--I prefer the oven)
- 1 pound lean ground beef
-1/2 cup chopped onion
-1 garlic clove, pressed
-1/4 teaspoon salt
-1/8 ground pepper
-1 can tomato sauce
-1/4 cup water
-2 teaspoons chili powder
-1/2 teaspoon ground cumin
-1/2 cup shredded cheese
-Ranch dressing

optional toppings: chopped tomatoes, sliced pitted olives, torn romaine lettuce, sour cream, snipped cilantro, sliced green onions, and salsa.

Fry hamburger. Add onion and garlic and sprinkle with salt and pepper. Cook until onion is tender. Stir in tomato sauce, water, chili powder and cumin.

Serve on top of cooked split potatoes. We like to add lettuce, tomatoes, green onions and ranch dressing.

Have fun cooking. I can't wait to try some of Kate's and Pam's recipes.

I tag Anne!

Pam's 3 go-to recipes response.

2010-05-20T12:43:00.000-07:00

Nobody die because I'm posting!

1. Penne ala Vodka
We honestly have this at least twice a month because I always have the ingredients on hand, AND it's cheap to prepare. I'll note possible substitutions, but I only recommend them in a bind - the fresh ingredients are just so good. (I got this from the Williams Sonoma cookbook "Pasta".)

5 large tomatoes (you could use 1 can diced tomatoes, and it will still be good, but not as good as fresh)
1/3 cup extra-virgin olive oil
2 garlic cloves, very thinly sliced
1/4 cup vodka (you can use white cooking wine, but if you do get Vodka, it keeps in the freezer forever. And it's always liquid, even in the freezer. We end up using white cooking wine more, because I just don't really have any reason to go to a liquor store except this recipe.)
Salt and freshly ground black pepper, to taste
Pinch of red pepper flakes
1 lb. penne
1/2 cup heavy cream
Leaves from 3 or 4 large fresh flat-leaf parsley
sprigs, coarsely chopped

Directions:

Peel and seed the tomatoes, then cut them into small dice. If the tomatoes are very juicy, drain them for about 10 minutes in a colander. Set aside.

**to peel seed and dice, score tomatoes on bottom with an x. toss into a pot of boiling water, watch tomatoes and when the skin starts to peel from the 'x', take them out. let them cool, then kind of dig the seeds out through the 'x'. the skin should just slip off.

In a large fry pan over medium heat, warm the olive oil. Add the garlic and sauté until just starting to turn golden, 1 to 2 minutes. Remove the pan from the stovetop and add the vodka. Return the pan to medium heat and cook until reduced by half. Add the tomatoes, salt, black pepper and red pepper flakes and simmer, uncovered, for 10 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 10 to 12 minutes. Drain well and add the pasta to the fry pan.

Add the cream and cook, stirring, over medium heat until the pasta is well coated with the sauce, about 2 minutes. Taste and adjust the seasonings. Pour into a warmed large, shallow bowl. Add the parsley and toss briefly. Serve immediately.

#2 Lasagne

This is a recipe Bryan came up with based on some experimentation on his mission in Italy. You know, when he wasn't out preaching the word. It's a "go-to" recipe because I make it once a month, but times the recipe by 1.5. That way I can make two small pans, and freeze one for later in the month. It's easy to make, and tasty. If you do freeze one, you need to thaw it in the refrigerator for 24 hours before baking.

1/2 pound deli shaved ham, diced
1 pack Barilla lasagna noodles, ready bake
4 -6 cups shredded mozzarella. (or buy the fresh log and slice it in thin slices)

Meat mixture: saute 1 onion and 2 minced garlic cloves in 1 TBSP olive oil for 5 minutes. Add 1 lb ground beef (or 1/2 pound beef, 1/2 pound Italian sausage) and brown.

To meat mixture, add
1 can tomato paste (small can)
1 can tomato sauce (small can)
1 can diced tomatos
1/2 tsp each basil, oregano, parsley
1/2 tsp salt
pepper to taste
2 beef boullion cubes

White sauce, mix:
1 carton ricotta cheese
1 small carton cottage cheese
1 egg, well beaten
1 TBSP parsley
1/2 cup shredded parmesan

Layer:
red sauce
diced ham
white sauce
mozzarella cheese
noodles

try to have 3 layers, topping the last layer with red sauce and mozzarella.

Cover with foil and bake at 350 for 25 minutes. Uncover and bake for 10 minutes more.

3. Dagwood Sandwiches
I don't know the full deal on these, because on paper they look like something I would hate. But I love them. The recipe is from Bryan's grandma, and Bryan calls them dagwoods. Don't know why.

1 cup diced ham (I buy good deli ham, 1/2 pound, thinly sliced)
1 cup cubed swiss
1/2 cup sour cream
2 hard boiled eggs, chopped
1 TBSP good dijon mustard
1/2 tsp salt
1 small can sliced olives

8 good quality sandwich rolls (about six inches each)

Combine first 7 ingredients in a bowl, mixing gently until just combined. Divide mixture among the six rolls, and wrap each sandwich in foil. Bake in a 350 oven for 20 - 25 minutes.

Chocolate Sheet Cake

2010-05-20T09:55:00.000-07:00

This is a wonderful recipe from the beloved Pioneer Woman. If you haven't seen her website you should check it out. I got this recipe from her cookbook, which is just beautiful.
Cake:
2 cups all purpose flour
2 cups sugar
1/4 tsp salt
1/2 cup buttermilk
2 large eggs
1 tsp vanilla
1 tsp baking soda
1/2 pound (2 sticks) butter
4 heaping Tablespoons cocoa powder

1. In a large bowl, combine the flour, sugar, and salt. Stir together and set aside.
2. In another bowl, mix the buttermilk, eggs, vanilla and baking soda. Mix with a fork and set aside.
3. Then, in a medium saucepan, melt the butter and add the cocoa and then whisk together to combine.
4. Meanwhile bring 1 cup water to a boil.
5. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat.
6. Pour the chocolate mixture into the flour mixture.
7. Stir together for a moment to cool the chocolate, then pour in the egg mixture.
8. Stir together until smooth, then pour into an un-greased jelly roll pan (rimmed baking sheet) and bake for 20 minutes in a 350 degree oven.

Icing:
1 3/4 sticks butter
4 heaping Tablespoons cocoa powder
6 Tablespoons milk
1 tsp vanilla
1 pound powdered sugar
1/2 cup finely chopped pecans

1. Melt the butter in a saucepan over medium-low heat.
2. Add the cocoa powder and stir until smooth.
3. Add the milk and vanilla.
4. Add powdered sugar, stir together
5. Dump in the chopped pecans and stir until well combined.
6. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

This cake is completely delicious, and it is great for large groups of people. I took this to a church "friendship dinner" with 3 other families and it was plenty for all of us, and I brought home leftovers. Although, I wouldn't recommend bringing home the leftovers. :) I think we all saw how much butter is in this cake. :)

In the meantime...

2010-05-20T09:40:00.000-07:00

Kate, those are great recipes, the Mexican Meat-zza is really good (plus, Meat-zza is just a cool word), I tried it a couple of months ago! And I can't wait to try ALL of those burger recipes, they all sound great.
So, since Pammy is busy moving/renovating/having a baby, let's tag SUZANNE in the meantime, since I know she is ready to go with her recipes. Pam, you're still tagged, just take your time with it!
Love you all!!

Kate's 3 Go-to Meals Tag Response

2010-05-18T12:31:00.000-07:00

Okay, here are three of my go-to meals. I realized that I have only put one of them up as a separate post so most of this is new.

1) The Mexican Meat-zza. I love this and I'd rather have it than plain tacos.

2) Some kind of burger with something other than red meat. Here are three varieties

Black Bean Burger: (Makes 8 patties)

1/2 cups prepared salsa

1 jalapeno (optional--sometimes Max and I just put jarred jalapenos on our burgers so it's not too spicy for the kids)

2 15-oz cans black beans, rinsed and drained

1 8.5-oz corn muffin mix (I use Jiffy)

2 1/2 and then 1/2 tsp chili powder

2 Tbsp. olive oil

1/2 cup sour cream

1 tsp chili powder

In colander, drain salsa (just let it sit in the sink for a minute). Seed and finely chop half of jalapeno; thinly slice remaining half (if you're using it). In large bowl, mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2 1/2 tsp of chili powder. Shape into 8 patties. In 12-inch skillet, heat 1 Tbsp oil over meduim-high heat. Add four bean mixture patties to skillet. Cook 3 minutes each side until browned. Remove from skillet and repeat with remaining oil and bean mixture. In a bowl, combine sour cream and 1/2 tsp chili powder to spread on the buns. The you can top the burgers with anything you want--more salsa, lettuce, tomato, cheese (I like it with cheese), the sliced jalapeno and definitely Cholula!

Curried Turkey Burgers: (Makes 4 patties) (I know this maybe sounds weird, but even my kids love these)

1/2 cup mayonnaise

2 tsp curry powder

1 lb ground turkey breast

1/4 tsp salt

2 oz feta cheese with basil and tomato, crumbled

4 Greek pita flatbread or burger buns (I like to use wheat burger buns)

Heat broiler. Stir together mayonnaise and curry; set aside. Combine turkey, 2 Tbsp of curry mayonnaise, feta, and 1/4 tsp salt. Shape into four 1/2 thick patties. Broil 4 inches from heat 11-13 minutes, turning once. Spread remaining curry-mayonnaise on flatbread or patties. Top with red onion, spinach and more feta.

Salmon Burgers--(not a real recipe, just something I threw together based on a recipe from Better Homes and Gardens)

2 6-oz pkgs precooked salmon or about about 12-14 oz cooked salmon fillet

1/3-1/2 cup seasoned fine dry bread crumbs

2 Tbsp snipped fresh dill (or I've used dry dill--probably just 1 Tbsp or less though)

chopped chives or green onions to taste

(you can also add leftover mashed up potatoes with a little sour cream too if you have it)

Mix all ingredients and form into 6-8 patties (about 3.5 inches wide). Coat a non-stick skillet with cooking spray. Cook cakes over medium-high heat 3-4 minutes each side--the salmon is already cooked so your really just heating them through and browning them. Serve on hamburger buns with lettuce and honey-dijon salad dressing.

3. Chicken Enchilada

2 cups chicken, cooked and cubed

2 cans mushrooms (4 oz) (optional)

1 can chopped green chilies

1/3 C minced onions, sautéed in a little oil

1 tbsp chili powder

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

1/3 lb cheese

1/2 C sour cream

Combine ingredients, leaving a little cheese aside.

Mix:

1 can cream of chicken soup

1 1/2 C sour cream

Lightly smear glass baking pan with soup/sour cream mixture. Place about 1/4 cup of chicken mixture into flour tortillas. Roll and place tortillas in pan. Cover with remaining soup/sour cream mixture and sprinkle with remaining cheese. Bake at 450º for 10-15 mintues.

Oh, yeah....I tag Pam

Ok, how about this.

2010-05-05T11:13:00.001-07:00

I am in a bit of a rut. I need some good meal ideas. Let's play a game. We'll call it "Hungry Tag". Here's how it works. I'm going to post my top 3 meals (the top 3 things that I usually make for dinners) including recipe. Unless of course it doesn't really have a recipe like, say, tacos, or spaghetti or something. And then you get to tag someone else. You know how tag works, right, I tag you, and then you have to do it or you mess up the whole game. (love you)
Here's my top 3 in no particular order (except for maybe #1).

1. Curried Chicken with Carrots and Lime This meal is hands down my favorite. Only a few ingredients, minimal prep, and a delicious meal to show for it. My family loves it, too.

2. Homemade Pizza. This is a great dinner, because it's yummy, and my kids(and hubby) have fun topping it how they want to. I've been using Kate's pizza dough recipe here and most times I'll use store bought sauce.

3. Some Kind of slow cooker burrito/tacos. I love the Cafe Rio Pork recipe, actually, do any of you have a version that you think is pretty authentic? I don't love the version I have... Or I also love doing these slow cooker chicken tacos. Of course both of these things need to be served with all of the yummy fixin's... cilantro, tortillas, salsa, cheese, sour cream, tomatoes...

I tag....KATE.

Vanessa's requests

2010-03-24T08:17:00.000-07:00

Vanessa had asked for these two recipes a long time ago--sorry it took me so long to get a round to it.

Tortellini Soup
10 cups water
6-7 chicken bouillon cubes
90z. tortellini, uncooked (I like to use more just because my kids predominately eat the tortellini.)
1lb. baby spinach
1 cup instant rice, uncooked
2 tsp. dry tarragon leaves
1 red bell pepper, cut up

Optional ingredients
1/2lb mushrooms
2 chicken breasts, cut up uncooked
grated Parmesan cheese

Bring broth to a boil then add tortellini for 6 minutes. Add the rest of the ingredients, bring back to a boil, then simmer, covered, for 5 minutes. Garnish with grated Parmesan when serving.

Beef and Broccoli

1lbs. Flank steak, sliced
4 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. sprite, 7-up or mitsuya cider
1 tsp. sugar
1 cup sliced onions
4 to 5 Tbsp. cooking oil
1/2 tsp. salt
1 bunch broccoli

Optional ingredients

Bamboo shoots
Water chestnuts
Mushrooms

Cut beef on an angle. Marinate with soy sauce, cornstarch, sprite and sugar (Alan and I like to double the marinade.) Set aside. Cut broccoli. Pour 2 tablespoons oil in a hot skillet. Add salt. (If bamboo shoots, water chestnuts and mushrooms are used, they should be cooked about one minute before the broccoli.) Add broccoli. Stir constantly-not over 3 minutes. Remove from the skillet and spread out on a plate. In the same skillet, add the remaining 2 tablespoons of oil and onion. Stir in the beef mixture and turn constantly until the beef is almost cooked ( about 3 minutes). Add broccoli and mix thoroughly. For crispness, do not overcook. Serve immediately. Serve over rice.

Bananas

2010-03-08T18:19:00.001-08:00

Don't throw away brown bananas, throw them in the freezer! They defrost quickly when you're ready for them (about 30 minutes on the kitchen counter) and are perfect for making banana bread, muffins, smoothies, and anything else requiring bananas.

Fresh Ginger

2010-02-19T13:03:00.000-08:00

Fresh Ginger is super delicious when added to stir-fry, meats, soups and all kinds of things. You can buy a fresh ginger root at the grocery store very inexpensively. I grate off what I want and then store it in the freezer in a plastic bag. Each time I need some, I just pull it out of the freezer and grate some more off. It works splendidly and now I always have fresh ginger when I want it!

Red Velvet Cupcakes with Delicious Cream Cheese Frosting

2010-02-19T12:55:00.000-08:00

How cute are these? I made them for Valentine's Day, and here's how:

1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.

Cream Cheese Frosting:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. I stored this in the fridge until I was ready to use it so that it was a little stiffer when I piped it onto my cupcakes. Delicious!

Stuffed Acron Squash

2009-11-24T13:22:00.000-08:00

It's Shake n' Bake, and I helped! Well, not really, but it's Acorn squash, and I grew it! It is so rewarding eating food that you grew in your own backyard!

3 medium Acorn squash, cut in half and seeded
9-12 oz sausage ( I like Bob Evan's original, but you can't get that everywhere).
half of an onion, chopped
1-2 stalks of celery, chopped
1/4-1/2 cup of packed brown sugar
1 can (14 oz) chicken broth
1 box stuffing and seasonings (like stovetop) (any variety, 6 oz)
1 cup dried cranberries
1/4 cup toasted sliced or slivered almonds (spread your almonds out on a cookie sheet or cake pan, cook on 350 until they are just getting "toasted" looking. Watch them carefully, I am notorious for burning these.)

Place your squashes face down in a glass dish and microwave for about 8-10 minutes. While this is happening, brown and crumble your sausage, with onions and celery. When your squash is done, scoop out the pulp (the squash part) onto a cutting board. Leave about a 1/4 inch lining of squash still in the shell. Coarsely chop the squash you scooped out. Add Chicken broth, brown sugar, and cranberries to your sausage mixture. Let this come to a boil. Then, add your stuffing packet, chopped squash and toasted almonds to the pan. Stir it up and then remove from heat and let it sit for about 5 minutes. Spoon this into your squash shells and cook on a baking sheet 30 minutes at 350.
This dish is yummy served with a green salad and rolls.

Flax Bran Muffins

2009-08-26T16:35:00.000-07:00

I have been looking for a good recipe for breakfast muffins with flax seed and bran. I've finally found it! These muffins are tasty. (well, not tasty compared to say chocolate cheesecake, but tasty in a healthy way!)

1 1/2 cups flour
3/4 cups ground flax seeds
3/4 cups oat or wheat bran
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
Combine these ingredients and then add to mixture:
1 1/2 cups shredded carrots
2 apples peeled and shredded
1/2 cup chopped nuts (pecans or walnuts)

combine the following and then add to above mixture:
3/4 cups milk
2 eggs, beaten
1 tsp vanilla

Fill your muffin cups 2/3 of the way full, preheat your oven to 350 degrees. Bake for 15-20 minutes.

Cinnamon Syrup

2009-03-24T19:29:00.000-07:00

Some of you may not know, but I consider myself a syrup snob. Pure maple is the only way to go. I usually don't even like to think of what that other sticky stuff is made of. I think I posted this on my personal blog, but I once took my own heated syrup in an insulated mug to a church pancake breakfast. Only problem . . . pure maple syrup is incredibly expensive. I recently found out why--you have to boil down 40 gallons of maple sap to make 1 gallon of maple syrup. That just isn't a ratio that lends itself to good prices.

Here is a syrup recipe a good friend here in Iowa gave me. I think it is actually the first thing I have ever made with corn syrup. It definitely isn't the liquid gold that is maple syrup, but it is still pretty good and definitely cheap. My kids gobbled it up too. I doubled the recipe so as not to waste most of the can of evaporated milk.

CINNAMON SYRUP
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1 tsp cinnamon

Boil for 2 min. Let stand 5 min, then add:

1/2 c. evaporated milk

Pam's Granola

2009-03-05T18:37:00.001-08:00

So we are now on our second batch of Pam's granola. Love it!! I like to put craisins in it when I eat it. I just saw Max head to his study room with a bowl of it--with added chocolate chips.

Thanks Pam!

Peanut Butter Fudge

2008-12-02T11:27:00.000-08:00

Mmmmm. We Neals devour this peanut butter fudge. This is a recipe that Jared's mom makes perfectly every year...and I think I've finally mastered after a lot of fudge-making lessons from Mama Rosemary....

2 sticks of butter
1 can evaporated milk
5 cups white sugar (use a good pure cane sugar such as domino or c&h, if you don't, your fudge might turn out grainy)
2 cups (1 package) butterscotch chips
1 1/2 cups crunchy peanut butter
pinch of salt
1/2 tsp vanilla

Melt butter in your saucepan. Add sugar and canned milk. Bring to a boil, boil approximately 15 minutes. Test in cold water (get a small bowl of cold water, drizzle some of the hot mixture into it. If you can pinch it together into a soft/firm ball and it stays, then you are good.) Remove from heat and add p.b.,salt, butterscotch chips and vanilla. Pour into a 13X9 pan lined with parchment paper (enough that it is hanging over the edge about 3 inches. Once cool (several hours) pull the fudge out by the parchment paper and cut into desired sized pieces. Store in an airtight container. so yummy.

Lemon Meringue Pie

2008-11-24T06:03:00.001-08:00

This is another of my grandmother's recipes that my mom makes every year.

1 graham cracker crust (I usually buy one, but if your feeling ambitious...)

Mix together and stir till smooth:

1 can sweetened condensed milk

2 egg yolks

2 Tbsp sugar

1/2 c fresh squeezed lemon juice

Pour into graham cracker crust.

For the meringue:

Beat 3 egg whites on high. As the eggs begin to set up, slowly add 1/4 c sugar. Beat egg whites until stiff peaks form. Carefully smooth meringue over the pie filling and then pat it with a knife or spatula to raise peaks all over the top.

Bake in a 300 degree oven until top is golden brown (at least 1/2 hour). Cool on a rack and let set up in the fridge. The colder it is served, the better it will taste.

My favorite rolls

2008-11-24T05:57:00.001-08:00

Got this recipe from a cute little old lady in my neighborhood in Utah. They take a little effort, but they are soft and flaky and delicious!

Mix together:

3/4 cup sugar (or honey)

3/4 cup shorting (or butter)

1 cup potato flakes

1 Tbsp. salt

3 cups scalded milk (microwave for 5 minutes)

Stir in 2 cups flour

Add:

4 eggs

1 1/2 Tbsp yeast SAF

Stir in 4 1/2-5 cups flour (this makes 6 1/2 to 7 cups total)

Let rise until double (about 1 1/2 hours). Make into rolls by dividing dough in half. Roll one half of dough into a rectangle. Spread soft butter over and fold into thirds. Flatten with rolling pin. Cut with pizza cutter into strips no more than one inch wide. Twist and knot. Repeat with other half. Cover and let rise 3 hours. Bake at 375 for 12-15 minutes. Makes about 36 rolls.

Yams

2008-11-24T05:54:00.000-08:00

I'm making these later this week so I'll have a photo to add then. It will probably make more sense with the photo.

So I love yams. I know some people don't, but I always have. My mom has always done yams the way her mom did them--in rick-racked orange peels.

Buy as many oranges as people you plan to serve. Cut off the top 1/4 of the orange, carefully scoop out the inside. With scissors, cut a rick-rack or zig zag pattern around the top edge of the orange.

Bake them well (as if for mashed potatoes), mash them up, and add butter, brown sugar, a little juice and/or zest from the oranges, salt, and pepper to taste. You could also add pecans or sprinkle some on top at the end. Fill oranges with yams.

When you are getting close to serving, place marshmallows on top of yams and heat in oven until marshmallows are browned.

Carrot Puff

2008-11-23T08:38:00.000-08:00

We first ate this at a wedding lunch for some good friends. Max says that this should be the only way to eat carrots--lots of sugar, butter, and cinnamon.

1 pound carrots--cut in1" pieces, cover with water and cook to tender, then drain

Process them in the blender with 3/4 cups milk

Add:

3 beaten eggs

1/2 cup sugar

2 Tbsp flour

1 Tbsp baking powder

1/4 tsp cinnamon

1/2 cup melted butter

Mix well

Put into 1/2 quart baking dish, bake at 350 for 30 minutes until center is set and a knife comes out clean.

Double this for a 9 x 13 pan and bake a bit longer.

Can garnish with orange slices and grated carrots or parsley.

Yikes.....Thanksgiving.....need.....help.....

2008-11-21T21:35:00.000-08:00

So, this year, we find ourselves alone for thanksgiving....which means that I will be doing all of the cooking. So, I could really use your recipes!... Anything that you love to make or have for thanksgiving!
Don't disappoint me girls! I DO NOT want to be having cold cereal on thanksgiving!

Pumpkin Soup

2008-11-10T20:11:00.000-08:00

The idea for this recipe came from a couple of things: a recipe that my sister in law, Kristy gave me for pumpkin soup got me thinking, and I had a pumpkin that I used for halloween decorating that I wanted to try and use! Jared was very skeptical about me making soup out of a pumpkin, but he loved the finished product!

Cut your pumpkin in half and clean out the seeds, then place each half face down on a cookie sheet. Bake at about 375 for about 45 minutes or until you can poke a fork through the outside. Let it cool for a minute and then scrape the pumpkin out of the shell. I suppose if you wanted a really smooth soup, you could food process it, but I like my soup a little chunky, so i just mashed it with a potato masher. And all of these measurements are approximate since all pumpkins are different sizes!

32 oz chicken broth (1 box)
1 1/2 - 2 cups milk (I used 2 % b/c that's what I had, but you could use whole, or even light cream if you wanted to)
1/4 cup brown sugar
1 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp salt (or more, according to taste)
1 1/2 - 2 tsp chili powder

So, put your pumpkin in a large saucepan / pot. Add your chicken broth and milk and mix until it is a consistency that you like. Bring it to a boil. Add all of your spices and the sugar. Lower your heat and simmer for about 30 minutes.
Garnish with Cilantro, cheese, sour cream and extra chili powder. yum!

* if you don't have a pumpkin, you could always just used canned. I think this recipe would work best with about 30 oz of canned pumpkin.

Pumpkin Chocolate Chip Cookies

2008-11-06T16:21:00.000-08:00

These little cookies are my favorite for fall. So tasty! Make these!
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 tablespoon vanilla
2 cups semisweet chocolate chips

Combine pumpkin, sugar, oil & egg. In a separate bowl, stir together flour, baking powder, cinnamon and salt. Add to pumpkin mixture and combine. Dissolve the soda in milk and add. Mix. Add vanilla and chocolate chips. Mix. Bake 10 minutes or until lightly brown and firm in a 350 degree oven. (Really make sure these are done, this is a cake-like cookie and will be gross after a couple of days if they are not completely done).
Quite honestly, I don't know what the meaning of the dissolving of the milk and soda is. All I know is that these cookies are magically delicious.

Summer Broccoli Salad

2008-08-13T08:01:00.000-07:00

I got this recipe from my mom in law. It is one of my favorite summertime recipes.

2 crowns of broccoli, coarsely chopped

1/2 red onion, coarsely chopped

1/4 to 1/2 cup shelled sunflower seeds

shredded mozzarella cheese to taste

dressing:

3/4 cups mayonnaise (not miracle whip)

1/8-1/4 cup vinegar (i prefer apple cider, but white works ok, too)

1-3 tablespoons of white sugar

celery seed to taste

Toss dressing and salad together. It is best chilled for a little before you eat it. This recipe serves about 4-5 people.

Chocolate Buttercream Frosting

2008-08-13T07:44:00.000-07:00

I found this recipe a couple of years back. It is my absolute favorite recipe for chocolate frosting.

1 1/2 cups confectioners' sugar
1/4 cup butter, softened
1 pinch salt
1 1/2 (1 ounce) squares unsweetened chocolate, melted
1 1/2 tablespoons milk
1 teaspoon vanilla extract
In small bowl mix at medium speed, sugar, butter (softened), and salt until light and fluffy. Add melted chocolate, milk and vanilla extract, beating until well blended.
This recipe makes enough for a 13x9 cake. If you are making a layer cake with it, you will probably want to double it.

Chicken Tortilla Soup (White Chicken Chili?)

2008-08-08T07:59:00.000-07:00

This is a recipe that I had at Anne's house a couple of years back. It is absolutely delicious and I try to enjoy it often.

She didn't ask me to post this one, but since I'm doing the posting, I'm making the rules! :)

2 cans great Northern Beans
3 cans chicken broth (4 cups-ish)
1lg can green enchilada sauce
4 c. cooked cubed chicken
1 bag frozen white corn
1/2 c. cilantro

Bring to a boil (except cilantro) turn down and simmer 20 minutes. Add cilantro and serve w/ (fresh) salsa (and chips if so desired) (i desire chips) (a lot).

Taco Soup

2008-08-08T07:55:00.001-07:00

Taco Soup

(anne's recipe)

Brown 1/2 lb. ground beef
add
1 28-oz can crushed tomatoes
1 15-oz can corn
1 15-oz can kidney beans
1/2 package taco seasoning

Bring to a boil. Cover and simmer 30 minutes. Serve with cheese over crushed tortilla chips

Chicken and Rice Casserole

2008-08-08T07:53:00.000-07:00

(Again, this is one of Anne's recipes....)

Chicken and Rice Casserole

1 1/2 c. uncooked rice
1 can cream of mushroom soup
1 can cream of celery soup
1 c. milk

Combine and heat in micro for 2-ish minutes.
Spread in pammed 9x13 and cover with 6-8 chicken breasts.
Sprinkle with a package of Lipton Onion soup.
Bake, covered at 350. Remove foil and bake for 20 more minutes.

Beans and Rice

2008-08-08T07:44:00.000-07:00

This is Anne's fabulous recipe for Beans and Rice. She used to make this in college and I would try to keep myself from eating the whole pan before she got any!

(She's unable to post for some reason, so i'm posting for her. Also, she was scheduled to have her baby yesterday....)

Sofrito:
2 onions, chopped
3 green peppers,chopped
bunch cilantro, chopped
2 cloves garlic, crushed

Make sofrito, then freeze 1/4 cup portions in Ziplock baggies.

In large frying pan, saute 1/4 c. sofrito in 2 T. hot oil
Add: 1/2 can tomato sauce
       1 can black beans (don't drain)
       3 c. cooked rice
       salt
       1 Sazon seasoning (available in Mexican foods sections of most grocery stores)

Can serve plain, or in burritos with salsa, lettuce, cheese, sour cream

Tomato and Basil Pasta with Shrimp

2008-06-22T08:23:00.000-07:00

This is one of my favorite easy summertime meals especially if you grow tomatoes or basil in your garden. Yet another Everyday Food recipe, slightly modified.
You will need:

1-1 ½ pounds medium raw shrimp, peeled and deveined (tails removed)

salt and pepper

6 teaspoons olive oil

2 garlic cloves, minced

1 can (14.5 ounces) diced tomatoes in juice

1 pint cherry or grape tomatoes, halved

½ pound linguine or angel hair

1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until pink throughout, turning occasionally, 3 minutes. You don't want to over cook these or they will be rubbery and chewy.Transfer to a bowl; set aside.

To make sauce:
To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes, shrimp, and basil. (leave some to garnish with.)
Meanwhile, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce mixture, season with salt and pepper, and toss. Serve immediately, garnished with basil leaves.

BBQ Chicken Pizza

2008-06-17T19:13:00.000-07:00

Sorry I've been neglecting you guys lately. We are finally settled in our house and I'm cooking more again. I've had some recipes lately that look really good, but the taste doesn't live up to the look. Here is one that does though, and again, sorry no picture, but we had friends over to eat it with us and I completely forgot.

1 pizza crust (homemade or Boboli) --I have a really easy and good recipe, let me know if you want that

2 boneless, skinless chicken breasts

1 1/3 c barbecue sauce, divided

6 oz Provolone cheese, grated

6 oz Gouda cheese, grated

1/4 red onion, thinly sliced

1/4 c chopped fresh cilantro--I actually forgot to put this on when we first ate it and it was still delicious, then I put it on the leftover piece the next day and it was really good, too.

In large Ziploc bag, combine chicken and 2/3 cup of the BBQ sauce. Marinate in fridge for 4 hours or overnight.

To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325 degrees. Let chicken cool, the slice into thin pieces.

Sprinkle half of the grated cheeses over the crust. Spoon 2/3 c BBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10 to 12 minutes at 450 degrees. Sprinkle with cilantro and serve. Makes 1, 12" pizza.

Cheesecake

2008-05-19T09:22:00.000-07:00

I love cheesecake enough to be very dedicated in finding the best recipe. Here it is (and even Bryan will eat it, and he claims to not like cheesecake).

Crust: I actually just use the recipe on the back of the box of graham cracker crumbs.....and I'm considering doubling it as I think cheesecake needs a hearty crust...I haven't done this yet though, try at your own risk.

Filling:
4 packages, 8 oz each, cream cheese at room temperature
1 1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 eggs

Topping:
2 cups (16 oz) cream cheese
1/4 cup sugar
1 tsp vanilla extract

Strawberry glaze:
2 TBSP cornstarch
1/4 cup water
1 jar good strawberry preserves
3 TBSP lemon juice
1 quart strawberries

Make crust according to directions, bake for a few minutes at 350. Press into the bottom and up sides of spring form pan.

For filling, beat cream cheese until smooth. Add sugar, lemon juice and vanilla; mix just until combined. Add eggs one at a time, beating on low after each addition. Spoon over crust. Bake at 350 for 50 minutes or until filling is almost set. ** put a large pan of water in with cheesecake - this helps to keep it from cracking.

Remove cheesecake and let sit for 15 minutes, but leave oven on. Meanwhile, combine sour cream, sugar, and vanilla, spread over cheesecake. Return to hot oven for 5 minutes. Cool on wire rack for 1 hour, refrigerate for at least 3 or 4, uncovered. Cover, and refrigerate for 24 hours.

For glaze:
in a saucepan, combine cornstarch and water until smooth. Add preserves and cook until jelly melts and mixture thickens (over medium heat). Remove from heat; stir in lemon juice. Cool to room temperature. Before serving, arrange strawberries on top of cheesecake, pour glaze over top.

Dear Cooking Blog, You're in Good Hands....

2008-05-19T05:20:00.001-07:00

Hi Ladies! I am sorry that I have been neglecting the blog so much! We are getting ready for our move and I am pretty busy with that. Also, Kate has been busy moving, too. And Pam just had a little baby girl! SO.....
it is up to you other three (Anne, Suz, and Audrey!) to take care of the blog while we three are temporarily out of commission!
That entails:
1. Actually posting recipes :)
2. Just generally loving the blog
Thanks ladies!! I have all the faith in the world in you. I can't wait to try the yummy recipes that you're going to post! :)

Lime Squares with Pistachio-Graham Cracker Crust

2008-04-24T05:17:00.000-07:00

These lime bars are very refreshing. The pistachio crust makes them different, it's a surprising combination.
Ingredients:

For the Crust:
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
For the Filling:
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice (I haven't tried non-fresh lime juice, but i can't imagine that it would change them that much....)

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.

Black Bean Salsa

2008-03-22T21:10:00.001-07:00

This is a fairly common recipe in Utah, so many of you have probably already tried it, but it's really good, so if you haven't tried it, you should!

Combine:
2 cans of niblet corn
2 TB olive oil
1 t salt
1 3/4 cup tomato chopped
3/4 cup chopped avacado
1 small can chopped jalapeno
2 15 oz cans black beans, rinsed and drained
1/4 cup lime juice
1 TB red wine vinegar
1/2 t pepper
3/4 cup purple onion (or green onion, which i find easier on the breath
1/4 cup chopped cilantro

Granola

2008-03-05T22:05:00.000-08:00

This is the granola I was raised on. Bruce Smith even asked for the recipe. (I was known to snack on it during art class.) I love it, however, I'm open to new granola recipes if anyone has any.

Combine in saucepan over low heat:
1 1/8 cups honey
1/2 cup olive oil
1/4 cup water

Remove from heat and add:
3/4 tsp vanilla
3/4 tsp almond extract

In another bowl combine:
5 cups oats (instant OR old fashioned will work)
1/2 cup wheat germ
1/3 cup sesame seeds
1 cup flaked coconut
1 cup sliced almonds or pecans

Pour honey mixture over oat mixture and stir well to combine. Spread on cookie sheet and bake at 300 degrees for 40 - 45 minutes, stirring every 15 minutes. (You have to stir or parts will burn).

Black-Bottom Coconut Bars

2008-03-03T08:36:00.001-08:00

Yet another delicious recipe from Everyday Food. (I made just few tiny changes). These are pretty easy to make and are pretty impressive.

FOR CHOCOLATE BASE:

½ cup (1 stick) (salted) butter, plus more for pan

½ cup sugar

1 large egg

¼ cup unsweetened cocoa powder

¼ cup all-purpose flour (spooned and leveled)

FOR COCONUT TOPPING:

2 large eggs

¾ cup sugar

½ teaspoon vanilla extract

1 cup all-purpose flour (spooned and leveled)

1 package (7 ounces) sweetened shredded coconut; ½ cup reserved for sprinkling.

For chocolate base: Preheat oven to 375°. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
Bake just until sides begin to pull away from edges of pan, 10 to 12 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except ½ cup reserved for sprinkling).
Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved ½ cup coconut.
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 28 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into bars. Store in an airtight container.

Chicken and Wild Rice Soup

2008-02-29T13:48:00.000-08:00

This is a recipe from Jared's mom, Rosemary. It is one of our favorite soups.
3 cups cooked wild rice
1 large onion, finely diced
2 carrots, finely diced
2 ribs celery, finely diced
1 cup cooked chicken, diced
1/2 cup butter
1 cup flour
8 cups chicken broth
1 cup light cream, or half and half (sometimes I use whole milk if I don't have either of these).
In a 4-5 quart pot, saute the veggies in the butter until they are slightly soft. Add the flour, a little bit at a time, stirring and cooking until all of it is combined. Don't brown it. Slowly add the chicken broth, stirring until the flour-butter-veggie mixture is well blended. Add cooked rice and chicken. Add cream and cook soup until heated, but don't boil. Salt and pepper it to taste.

My Favorite Macaroni and Cheese

2008-02-23T07:01:00.001-08:00

I love this recipe for Mac n' cheese. It is very tasty and makes a great comfort food for those long winter months. Plus, the amount of butter and cheese called for is only mildly offensive.

1 lb pasta (elbow, spiral, bowtie) coked and drained
4 T butter
1 small onion, chopped
1/4 cup flour
4 cups milk
1/8 tsp cayenne pepper
1 1/4 cups (5oz) shredded cheddar cheese
1 1/4 cups shredded white cheddar or swiss cheese
8 oz diced ham
2 slices white bread
salt and pepper

Preheat oven to 375°. Cook pasta, and drain. In a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and ¼ teaspoon pepper.
Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish. Set aside.
In a food processor, pulse bread until large crumbs form. Toss together with remaining ¼ cup each white and yellow cheddar, and ¼ teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Cranberry Pork

2008-02-16T10:28:00.000-08:00

This is super easy and really good. Sorry it isn't very specific, but it has always turned out well, no matter how much of anything I put in.

1 to 3 pork roasts
1 to 2 cans cranberry sauce (whole berry)
1/2 to 1 bottle BBQ sauce

Put meat in crockpot. Add cranberry sauce and BBQ sauce. Cook on low all day or on high 4-5 hours. Serve over rice, potatoes, or in buns or tortillas.

Slow Cooker Chicken Tacos

2008-02-13T07:16:00.000-08:00

1 can (7.5 oz) black beans, drained and rinsed
1 cup frozen corn
1 clove garlic, minced
½ tsp ground cumin
1 cup chunky salsa, divided
4 skinless, boneless chicken breasts
4 oz cream cheese

Combine beans, corn, garlic, cumin and half of salsa in slow cooker. Arrange chicken breasts on top; pour remaining salsa over chicken. Cover and cook on high 2-3 hours or 4-6 hours on low, until chicken is tender and cooked through.
Remove chicken and shred. Add back to slow cooker. Add cream cheese to slow cooker. Cook on high until cream cheese melts and blends into the mixture.
Serve with tortillas, lettuce, shredded cheese and tomatoes.

Slow Cooker Chicken and Dressing

2008-02-13T07:11:00.000-08:00

4 chicken breasts
4 slices swiss cheese
1 box of stuffing mix (3 cups)
Salt and Pepper
1 can (14 oz) chicken broth
2 cans (10 3/4 oz each) cream of mushroom soup
1/2 C. Butter melted

Place chicken in bottom of slow cooker. Season with salt and pepper. Top each breast with a slice of Swiss cheese. Pour broth over chicken and cheese. Pour cream soups over chicken, cheese and broth. Sprinkle stuffing mix over soups; pour melted butter over everything. (sometimes i don't use butter if i'm feeling especially guilty that day) Cover and cook on low 6-8 hours or high 3-4 hours.

Slow Cooker Recipes

2008-02-13T07:05:00.000-08:00

Hey girls, we've had some requests for slow cooker/crock-pot recipes... so, post your favorites!

V's Chocolate Chip Cookies

2008-02-07T14:37:00.001-08:00

There is nothing better in this world than a good chocolate chip cookie. Seriously. Nothing cheers me up better than cookie. I have been perfecting this recipe for years. Hope you like it!

2 1/4 cups flour (I get the best results when I spoon in to the measuring cup, and then level it off )
1 tsp baking soda
1 tsp salt
a dash to 1/8 tsp cinnamon (i like about 2 shakes out of the container)
1/2 cup (1 stick) of butter, hand softened
1/2 cup shortening (i like to use butter flavored crisco. I'm not a huge fan of shortening, but it just gives ccc's the best shape retention and texture. And I've found that if I use the crisco sticks, it freaks me out less. I think i just don't like digging it out of a vat.)
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
1 3/4 cups (or just a little less than a 12 oz package) semi-sweet chocolate chips
1/2 cup chopped pecans (optional) (I love them with pecans) (jared devours these with pecans) (no pressure) (they are still pretty great without pecans).

Combine the flour, baking soda, salt and cinnamon. Beat butter, shortening, sugars, and vanilla extract until creamy. Add eggs, beat well. Add your dry ingredients mixture to this about a 1/2 a cup at a time. Stir in the chocolate chips and the nuts if you want them.
Drop by heaping teaspoons full onto baking sheets.
You don't want to over-bake these. 7-9 minutes at 375 is about all you need. You can tell they are ready to come out, when they have lost their shine. Let them cool on wire racks.

Brownie Trifle

2008-02-07T14:19:00.000-08:00

This dessert is always impressive, and it feeds quite a few people with pretty minimal effort.

1 package brownie mix ( 13X9 inch pan size)
2 1/2 cups cold milk
2 packages (3.4 oz) instant chocolate pudding mix
1 12 oz carton cool whip
3 Heath candy bars, chopped

Bake brownies, using directions for cake-like brownies. Cool completely.
Beat the milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping. Cut the brownies into 1 in cubes; place half in the bottom of your trifle bowl. Cover with half of the pudding mixture. Repeat layers. Sprinkle with chopped heath.

2008-01-23T19:31:00.001-08:00

Hey, where is everyone?

Greek Egg and Lemon Soup

2008-01-11T10:41:00.000-08:00

When I first saw the title I wasn't so sure, but I first tried it on a day when the fridge pickins were very slim but I happily had all these ingredients. It turned out to be delicious and I've made it for family dinners on both sides already. Enjoy!

5 3/4 c. chicken broth
2/3 c. white or brown rice
1/3 c. lemon juice
4 tsp. chicken bouillon
3 eggs

In a large saucepan, combine broth, bouillon, and rice. Cover and cook until rice is tender (about 20 minutes depending on which rice you use). Beat eggs well; beat in lemon juice. Slowly beat into broth. Heat over low heat until mixture becomes creamy and hot, stirring occasionally. Do not boil! Garnish with lemon slices or parsley.

Eclair Cake

2007-12-04T16:29:00.000-08:00

This dessert is so yummy. But in my opinion, anything with pudding, cool whip and chocolate is delicious.

Cake:
1 box (1lb) graham crackers
2 (3 1/4 oz) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8oz) container frozen whipped topping

Frosting:
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 T butter, softened
3 T milk
2 tsp light corn syrup
2 tsp vanilla extract

Spray pam in the bottom of a 13X9 pan. Line the whole bottom with graham crackers. (you don't crush them, just sort of lay them in the bottom to cover the bottom of the dish). Beat pudding with milk at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of graham crackers over pudding mixture. Pour remaining half of pudding mixture over graham crackers. Place another layer of graham crackers on top of pudding mixture.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover last layer of graham crackers with frosting. This dessert tastes best if you can chill it for 24 hours.

Mexican Meat-zza

2007-12-04T16:19:00.000-08:00

I saw this once on Rachel Ray. Max doesn't rave over it, but I really like it. I like the sweetness of the cornbread.

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil for drizzling

Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups shredded cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, (2 1/4 oz) sliced chilies or jalapenos, drained (I use the chilies so it's not too hot for my kids)
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
mild to medium taco sauce to pass at table

Preheat oven to 400 degrees

Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter, 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra-virgin or vegetable oil and pour in the muffin mix. Use a large skillet, 10-12 inch. Choose a pan with oven safe handle or double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 15-17 minutes in center of oven until light golden in color.

Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.

Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at table to sprinkle on top.

Sagebrush Chicken Cobbler

2007-12-04T15:54:00.000-08:00

Filling:
2 T Olive oil
1 small onion, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped (sometimes I don't put this in if I don't have it, or if I'm making it for people who don't like spicy food. also, sometimes I use canned jalapeno because I hate chopping them.)
1 Large clove of garlic, minced
1/4 cup flour
1 can (14.5 oz) chicken broth
zest of one lime
juice of one lime
1/2 tsp ground cumin
2 cups cooked chicken breast, cubed
1/2 cup corn kernels (cooked)
1/2 cup black beans
2 T chopped cilantro

Heat oil in a 10 inch skillet over med-low heat. Add onion, peppers, and garlic; cook 1 minute. Stir in flour and cook 2 minutes more. Add broth, lime juice, lime zest, and cumin. Cook, stirring over med heat until thick and smooth, approximately 8 minutes. Stir in chicken, corn, black beans, and cilantro.

Topping:
1/2 cup flour
1/2 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 tsp chili powder
2 T sliced black olives
1 egg, lightly beaten
1 T olive oil
1/2 cup milk

Combine all topping ingredients in a bowl until well blended. Put filling in an baking dish and drop batter by tablespoons over filling. I use a baking dish that is somewhere in between a 13X9 and an 8X8. Bake at 400 degrees for 30-35 minutes or until topping is golden brown. Garnish with cilantro of course.

Pad Thai

2007-11-28T10:49:00.000-08:00

When we lived in Provo, we used to LOVE this little Thai restaurant called Thai Ruby. They made the best Pad Thai ever. This is the closest I have come to recreating it!

1/2 lb dried rice noodles (or linguine noodles if you can't find rice noodles, but rice noodles are the best. You don't want the super skinny 'glass' rice noodles, you want the ones that are about the same size as linguine)
1 Tablespoon vegetable oil
2 eggs, beaten
1 Tablespoon peanut oil (or extra light virgin or canola, if you don't have peanut oil)
1/8 – ¼ cup creamy peanut butter (depending on how much of a peanut-y taste you like...i use 1/8)
2 Tablespoons water
2 Tablespoons soy sauce
½ cup milk
¼ cup brown sugar (add a little more if you like it sweeter)
2 Tablespoons lemon juice
1 Tablespoon garlic powder
1 ½ tsp paprika or curry powder (i like curry better)
cayenne pepper to taste
½ lb mung bean sprouts
½ cup shredded carrots
2 Tablespoons chopped green onions
¼ cup chopped, unsalted dry roasted peanuts
1-2 chicken breasts, or 1/2 lb shrimp, (de-tailed and shelled)
lime juice and cilantro to garnish

1. Prepare the rice noodles or linguine noodles per the package directions.
2. Pour ½ Tablespoon of oil into large skillet and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
3. Sauté cubed chicken or shrimp, set aside.
4. In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika or curry powder. Heat until sauce is smooth. Season liberally with cayenne pepper.
5. Drain noodles. Heat remaining 1 ½ tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. (if using rice noodles, the easiest way to keep them from sticking is to sprinkle water on them while you are stir-frying them). Stir in peanut sauce, sprouts, carrots, scallions, chopped peanuts and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 4- 5 minutes. You definitely don't want to over cook the veggies. Garnish with limes and cilantro.

Lemon Sour Cream Pie

2007-11-24T21:36:00.000-08:00

This is my favorite lemon pie ever. It is amazing. I've not made a better homemade one yet.

Bake pie crust:
1. Combine 1 1/4 cups graham cracker crumbes, 1/4 cup sugar and 5 TBSP melted butter, press into 9 inch pie pan, bake at 350 for 6 minutes.

For Pie:
1 cup white sugar
3 TBSP cornstarch
1 cup milk
1/4 cup lemon juice
3 egg yolks beaten
1/4 cup butter
1 TBSP lemon zest
1 cup sour cream

Directions:
In a medium saucepan, combine sugar and cornstarch. Stir in milk, lemon juice, egg yolks. Cook over medium heat until thick, whisking constantly. Remove from heat and stir in butter or margarine and lemon peel. Cool Slightly. Fold in sour cream. Spread filling in baked crust. Refridgerate for 2 hours until set. Store in the refridgerater.

Chicken Cordon Bleu

2007-11-13T19:04:00.001-08:00

My mom's recipe. It's amazing.
Get:
4 chicken breasts (flattened with meat mallet)
4 slices ham
4 slices swiss cheese

Combine bread crumb mixture:
Good Seasons Garlic Cheese powder (in dressing isle, VERY hard to find. If you find it, buy all that the store has)
1 1/2 cups bread crumbs
1/2 cup finely shredded parmesan
1/2 TBSP parsley

2 eggs beaten with 1 TBSP water
1 cup flour

Sauce:
1 cup cream
1/4 cup white wine
1 TBSP curry

1. roll up swiss cheese inside ham; roll that up inside chicken breast, secure with toothpick
2. roll chicken roll in flour, then eggs, then bread crumb mixture
3. brown chicken in skillet in butter, on all sides
4. bake at 350 for 30 to 35 minutes.
5. on stove combine sauce ingredients, bring to boil, boil for one minute.
6. serve sauce over chicken and rice.

Curried Chicken With Carrots, Rice & Lime

2007-10-10T11:45:00.000-07:00

This is a recipe (my friend Ruth got me addicted to it) from Everyday Food, which is one of my very favorite cooking shows/magazines. It's on PBS, but it is really hard to catch. It comes on in the middle of the day and I think only once a week. Everything that I've ever made from it is delicious. And this recipe in particular is very good with only a few ingredients. love it.

3 lbs of chicken (thighs and legs)
1 T Curry Powder
2 lbs Carrots, cut into 2 inch lengths, halved lengthwise
1 1/2 cups brown or white basmati or jasmine rice (i used brown jasmine)
1 lime- zest and squeeze juice...put to the side (btw, the original recipe called for 2 limes, but 1 was plenty and i like lime)

1. Preheat oven to 475 degrees. Place chicken in a 13X9 baking dish. Season with curry powder, salt & pepper. Scatter carrots around the chicken. Roast, occasionally brushing chicken and carrots with pan drippings until chicken is cooked through...about 35-45 minutes.
2. Cook Rice. Remove from heat and scatter lime zest over rice. Cover pan and let steam 5-10 minutes.
3. Transfer chicken to plate. Sprinkle lime juice over carrots (still in baking dish) toss. Serve carrots and chicken over rice with any extra juice over top of it all.

Homemade Applesauce

2007-10-07T19:13:00.000-07:00

My mom made this for us in the fall when I was growing up. I LOVE it. It doesn't even compare to store bought. She also couldn't give me a concrete recipe - just a general process. So here goes.

1. Peel a whole bunch of apples and slice them very thinly.
2. Put a very tiny amount of water in a large stock pot. By tiny, i mean 1/4 to 1/2 cup.
3. Put apples in pan.
4. Cover and bring to a boil, then reduce heat so water is simmering. Keep them covered.
5. Check on apples every 5 minutes to make sure there is still water in the bottom. If there is not any, add more, 1 TBSP at a time.
6. Stir apples every 10 minutes.
7. Cook apples for anywhere from 25 - 40 minutes. They are done when you pierce them with a fork and they are very tender.
8. In batches, process apples in a blender.
9. When it is all done, season with sugar and cinnamon to taste. Go easy on the sugar, it doesn't need much.

Sausage n' Spinach Pasta Bake

2007-10-06T19:12:00.000-07:00

Hi girls. Sorry I've neglected you lately. I could give you a list of excuses, but you probably won't think they are good ones since you could probably use the same ones but you've posted. Here is something I found in a grocery store add. Max and the boys loved it. I would post a picture with it, but we ate it all already. I'll have to remember to take the photo before we sit down to dinner next time.

8 ounces rigatoni pasta, cooked and drained (I think next time I would barely undercook it)
1 Tbsp. olive oil
1 medium onion chopped
1 (8 oz ) container chive and onion or garden cream cheese
1 (10 oz) package frozen chopped spinach, thawed
3/4 sweet italian sausage, cooked and drained (this is the ground sausage, not in a link)
1 jar pasta sauce (choose what you like)
salt and pepper to taste
1 1/2 shredded mozzarella cheese (I only had monterrey jack and it was still good)

Preheat oven to 375 degrees. Spread oil in the bottom of an 8x10 inch baking dish. Add onion in a single layer and bake for 15 minutes. Transfer to a large bowl. Add cream cheese adn mix well. Drain chopped spinach well, pressing between layers of paper towels. Stir pasta, spinach, sausage, pasta sauce, and salt and pepper together with onion and cream cheese mixture. Spoon mixture into baking dish and top with mozzarella cheese. Bake, covered, for 30 minutes; uncover and bake 15 minutes more or until bubbly.

Hot Hammies

2007-10-06T07:26:00.000-07:00

I don't think these were originally called hot hammies, but that is what we call them now. They are super easy. You are going to hate me because I don't really know exact quantities, but it won't matter. Everyone I've ever made these for raves about them.

Rhoades rolls, thawed out. (seems like it takes this about 3 or so hours, but directions are on package)
Thinly sliced deli ham(10-15 slices)
Sliced swiss cheese(10 slices)

Flatten out each roll into as big of a circle as you can. Place 1/2 slice ham, and 1/4 to 1/2 slice of swiss cheese in the center. Wrap dough around meat and cheese and seal.

Then melt 1/2 cup of butter, and in a separate bowl combine 1/2 cup Parmesan cheese, 1/2 TBSP dried parsley and 1/2 tsp garlic powder.

Roll each roll in butter, then in Parmesan mixture, then place on greased pan. Cover rolls in plastic wrap and let rise until doubled - about 1 hour. Bake according to directions on Rhoades package which is I think 350 for 20 minutes. But watch them to make sure they don't burn.

*If you thaw the rolls in the Rhoades bag, they become kind of one big dough ball. That is totally fine -- you just rip off what you need.

Thai Beef Salad (Beef Waterfalls)

2007-10-03T10:29:00.000-07:00

I got this recipe from my sister-in-law, Kristy. It's a cold salad, and it is very yummy and fresh tasting, I love it!

1 lb steak (1 inch thickness or less)
1 large cucumber, sliced
1 tomato, chopped
6 green onions, diced
1/2 medium white onion, sliced very thinly
1/2 cup fresh cilantro

Sauce:
2 cloves of garlic, finely minced
1/8 cup fish sauce
juice of 1 lime
1-3 Thai chili peppers (green or red)....i could not find these here in Ohio. However, I was able to find them at several grocery stores out in Utah. You can substitute 1/4 - 1 Tblspn Thai Chili paste...depending on how spicy you like it. 1/4 T being lightly spicy...1 T being very spicy.

1. Cook the beef (grill, boil, pan fry)Don't overcook! Then, cut into thin slices while still slightly pink.
2. Add all veggies to the beef.
3. Combine all sauce ingredients and pour sauce over salad.
4. Chill Salad.
Serve over warm Jasmine Rice. (I actually found a brown jasmine rice that was quite nice).

Mango Salsa

2007-09-23T17:58:00.001-07:00

1/2 red onion, chopped
1 red pepper, chopped
1 mango, cubed
1/2 - 1 bunch cilantro (use how much you like. I say the more the better, i love the stuff).
sometimes I will also add a chopped jalapeno, just depends on the crowd.

Combine ingredients and sprinkle with some lime juice to taste. You can serve it with chips, or as a topping for breaded chicken, or with quesadillas. This is just what i use it for, but the options are endless!

French Dip

2007-09-21T21:20:00.000-07:00

I got this recipe from a neighbor. It's very easy and VERY delicious. I don't think I've had a better french dip.

In a crockpot, combine on low for 10-12 hours:
3 pound roast (I just buy whatever is cheapest - it cooks so long it will fall apart)
2 packets au jus
1 packet dry onion soup
7-8 cups water

Shred beef, serve on a 6-inch roll of some type, and use the juices the beef cooked in as the dipping sauce. (You might want to strain the juice so all the beef bits aren't floating in your dipping bowl.)

Thai Chicken Pizza

2007-09-06T08:51:00.000-07:00

We love this recipe. I usually make it at least every other month. Do you see a trend in my submissions? We obviously really like Asian food.

Thai Chicken Pizza
1 pizza dough, any brand or recipe (see below for a pretty simple, but tasty one)
1/2 C duck sauce or plum sauce
1/2 tsp crushed red pepper flakes
2 C shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1 tbsp vegetable oil
2 tbsp soy sauce
1 rounded tbsp full peanut butter
2 tsp hot sauce
2 tsp grill seasoning (recommended: Montreal Steak Seasoning)
4 chicken breast cutlets, 1/2 pound
2 tbsp honey
2 tbsp rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 C bean sprouts
Palm full cilantro leaves, chopped
1/4 C chopped peanuts

Preheat oven to 425º. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce (10 seconds ought to do it). Add chicken and coat evenly with mixture. Let stand 10 minutes. Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce—spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly (15-17 minutes). Preheat a grill pan over medium high heat. Grill the marinated chicken cutlets 2-3 minutes each side, until firm. Slice chicken into very thin strips. While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly. Top the hot, cooked pizza with chicken, scallions, bean sprouts, and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts. Cut into 8 wedges and serve.

Pizza dough:
1 Tbsp dry yeast
1 Tbsp sugar or honey
1 tsp salt
2 Tbsp oil
2 1/2 to 3 c. flour
1 c. very warm water

Mix water, yeast, and sugar in a bowl until dissolved. Add other ingredients and knead for 5 minutes. Let rest for 10 to 15 minutes. Do not punch down. Roll out to 14-16 inches round.

Oreo Peanut Butter Truffles

2007-09-02T18:15:00.000-07:00

36 Oreo Cookies (1 package)
1/2 cup creamy peanut butter
12 oz semi-sweet chocolate chips

Take out 16 cookies and finely crush them, set aside. Chop the remaining oreo's. Combine the chopped Oreo's with the peanut butter. Roll the pb and oreo mixture into 1-inch balls. This can be kind of tricky on account of peanut butter being one of the stickiest substances on earth. I find that I have rinse my hands about every 3-4 balls rolled. And actually, it is quite helpful to keep your hands a little wet. Ok, after the balls are rolled, the need to be frozen until solid. Melt chocolate. Dip the frozen balls into the melted chocolate to coat. Then, roll them in the finely crushed oreo's to coat. Put on wax paper. Refrigerate 30 minutes before eating. Store in an airtight container in the fridge.
I got this recipe about 6 years ago off of the back of an oreo package. It is seriously one of the best things I have ever eaten. I mean, oreo's, pb and chocolate, you can't really go wrong with that combination of goodness. My friend Lindsay raised a good question after trying one yesterday. She said, "why have I never had anything like this before?" My answer to her is, "I don't know Lindsay, but now that you have, today is the first day of the rest of your life." Well, not really... but they are pretty great.

Focaccia Bread

2007-08-26T20:53:00.001-07:00

Combine:
1 1/2 cups warm water (110 degrees)
2 T yeast

Add:
1/4 cup olive oil
3 1/2 - 4 cups flour
1 tsp salt
1 T sugar

Knead well. Ball should be soft, not stiff. Let rise 45 min. Spray cookie sheet with Pam or non-stick spray. Place dough in middle of pan and press out flat. Brush with olive oil. Sprinkle with garlic powder, salt, parsley, and Good Seasons: Parmesan Italian dressing dry mix. Let dough rise 10-15 minutes. Use 2 fingers and poke holes all over. Let rise another 10-15 minutes. Bake at 375 for about 15 minutes.

Place 3/4 cup shredded cheddar, and 3/4 cup shredded parmasean on top of bread. Bake for 5 - 7 minutes more. Cut into squares and serve with a bowl of olive oil with balsalmic vinegar poured in.

**Note: I think this bread is amazing when it is hot. It is not so much amazing when it's cold and has been sitting around awhile. Try to plan your meal so you can eat it when it's fresh.

Grilled Salmon

2007-08-21T11:21:00.000-07:00

10-16 ozs of salmon, i usually cut it into 3 or 4 pieces
1/4 cup oil (olive or canola)
2 T soy sauce
2 T balsamic vinegar
2 T thinly sliced green onion
1 1/2 tsp brown sugar
1 clove garlic, minced
3/4 tsp ground ginger
1/2 tsp crushed red pepper flakes
1/2 tsp sesame oil
1/8 tsp salt
Combine and marinate the salmon in the mixture for 4-6 hours. Oil your grill rack place salmon on grill for 10 minutes per inch of thickness, or until fish just flakes when tested with a fork. Turn halfway through cooking.
This is one of our favorite recipes. We love seafood, and salmon is one of our favorites. This marinade gives it such a yummy taste, and a little bit of a kick!

That's Right, I Can Make Sushi!

2007-08-13T06:39:00.000-07:00

My friend, Ruth, taught me how to make sushi! It is way easier than you think. This is one of those things that I never even really thought about attempting to make. I just sort of thought that regular people couldn't make sushi. But we can! Here's how you do it:
what you will need: (by the way, i got all of these ingredients in the Asian food section at my grocery store)
a package of seaweed wraps for sushi
Calrose Rice
Rice vinegar
Pickled Sushi Ginger
Wasabi
Soy Sauce

possible insides:(usually use 3 ingredients for the insides)
cucumber (peeled and take the seeds out)
avocado (peeled and sprinkled with lemon juice to avoid browning)
carrot (peeled)
crab meat or imitation
smoked salmon
scrambled eggs
or whatever else you like!

so, cook the rice. 1 1/2 cups rice, 3 cups water, 20 minutes. Cut your filling into long strips. Mix the cooked rice with:
1 Tblspn water
1 Tblspn sugar
2 Tblspns rice vinegar

Lay out a piece of seaweed on a cutting board. Spread a thinnish layer of rice on the seaweed paper. Lay your ingredients in a vertical line on top of the rice down the length of the paper. Close to the left edge of the paper, but not too close. Place your fingers on the filling, and pick up the bottom of the seaweed paper with your thumbs. Roll it tightly until you reach the end. I let it sit for about 5 minutes before i cut into pieces. Use a sharp knife.
Serve with pickled ginger (yum!)(pink stuff in the picture)
Wasabi (i bought wasabi mayo, you can get it straight-up, but it's pretty spicy)
Soy Sauce
I hope I described this well. I am a visual learner, so it is hard for me to write written instructions! If you like Sushi, please dare to try these california rolls. They are so yummy, and the best part is you can have as much as you want! Whenever I get sushi at restaurants, I'm always wishing for more, but don't want to spend more $. This way, you can have as much as you want, and you can make it just how you like it!

Sour Cream Coffee Cake

2007-08-13T06:22:00.000-07:00

Batter:
cream together:
1 1/2 cups butter
3 cups sugar
3 eggs
1 1/2 cups sour cream
1 tsp vanilla

combine and add to above:
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
Spoon half of the batter into a well greased bundt pan.

Filling:
combine
3/4 cup pecans, very coarsly chopped or halved.
3/4 cup brown sugar
2 tsps cinnamon

Sprinkle the filling mixture over the first half of batter in the bundt pan.
Spoon remaining batter over the top of the filling.
Bake at 350 degrees for 1 hour 15 minutes or until toothpick comes clean.

Lettuce Wraps

2007-08-06T20:57:00.001-07:00

I've tried some other recipes that claim to be PF Chang lettuce wraps, but none of them have come as close as this one.

Lettuce Wraps
Condiments:
1 T hot mustard
1 tsp red chili paste

Sauce:
1/4 C water (boiling)
1/4 tsp sugar
2 tbsp rice vinegar
2 tbsp ketchup
2 tbsp soy sauce
1 tbsp lime juice
1/4 tsp sesame oil
1/2 tsp ginger (grated)

Stir Fry:
3 tbsp canola oil
4 chicken breasts (skinless, boneless)
1 C water chestnuts (5 oz dry weight tin, diced)
1/2 C straw mushrooms (diced)
1/3 C green onions (diced)
2 tsp garlic, (minced)
3 tbsp soy sauce
3 tbsp brown sugar
1 tsp rice vinegar
1 C rice noodles (optional)
10 iceberg lettuce leaves

Place condiments in separate serving dish. Combine sauce ingredients well, then set aside. Stir fry chicken in oil, 4 minutes each side. Remove. Chop chicken into dime-size pieces, return to pan along with remaining ingredients (which I dice pretty finely in a chopper) and stir fry until heated through. Spoon into lettuce cups and drizzle with sauce. Hot mustard and red chili paste can be added to the sauce according to taste.

Chicken with Artichokes

2007-07-31T19:19:00.000-07:00

Boneless, skinless chicken breast half (6 ounces) - i did 3, i think anywhere between 2 and 4 would work fine

salt and pepper

1 tablespoon all-purpose flour

4 sun-dried tomatoes packed in oil, drained, and slivered

4 teaspoons olive oil

1 can artichoke hearts packed in water, drained, rinsed, and halved

3 scallions, green and white parts separated, thinly sliced

2 garlic cloves, thinly sliced

Place chicken between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. ( i actually just put chicken, salt, pepper, and flour in a bag and shook it up, worked great) Sauté until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.
To pan, add garlic, scallions, and 1/2 cup water; bring to a boil, scraping up browned bits. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
I served it all over couscous. I just get the 'instant' kind that comes flavored in a box, its really easy and cooks in about 5 minutes, i like Parmesan flavored.
I think next time i would add something crunchy like pine nuts.

German Chocolate Cake

2007-07-31T08:34:00.000-07:00

Cake:
here's my opinion on home made cake....it's good if you have the time and want to make something a little more special, but after making numerous home made cakes, i will probably just use the box cakes from now on. Home made cakes are just a little better, but box cakes are good enough for me.
If you are feeling motivated, here is the recipe for the home made version of German chocolate cake....
1 Bar (4 oz) Bakers German Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
2 1/2 cups cake flour
1/2 tsp salt
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla
4 egg whites stiffly beaten
Melt the chocolate in boiling water. Set aside to cool. Cream butter and sugar until fluffy. Add egg yolks one at a time beating well. Add cool chocolate mix and vanilla. Sift flour and other dry ingredients into the mixture. Add the buttermilk and beat until smooth. Fold in egg whites. Divide batter into 3 9 inch round pans ( i only use two because that's all i have, but they get pretty full and you may have to leave a little batter out), bottoms greased and floured. Bake 350 for 30-40 minutes.

Frosting
This is the part that really makes this cake, it is delicious!
1 cup sugar
1 cup evaporated milk
3 egg yolks
1 1/2 cup shortening
Cook and stir on medium heat until mixture boils. Remove from heat and add:
1 tsp vanilla
2 cups coconut
1 1/3 cups pecans

Oatmeal Chocolate Chip Bars

2007-07-30T20:30:00.000-07:00

I got this recipe through my mother in law. It's kind of a family staple at get-togethers now.

MIX:
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
1 tsp vanilla
ADD:
3 cups instant oats
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup chocolate chips

Press into ungreased jelly roll pan, bakeat 350 for 15-17 minutes. When cooled, combine 1 cup powdered sugar and 1 1/2 TB water, and drizzle over cooled cookies.

**DO NOT overbake these. Watch them carefully as cooking times vary. For some reason they are not good if they are too brown.

Zesty Spinach Artichoke Dip

2007-07-26T06:51:00.000-07:00

Zesty Spinach Artichoke Dip

2 10 oz packages frozen chopped spinach, thawed and drained
2 8 oz packages cream cheese, softened
2 cups shredded Monterey jack cheese
1 cup freshly grated parmesan cheese
1 small onion, chopped
1 14 oz can artichoke hearts, drained and chopped
2 10 oz cans rotel, drained
2 tsps cumin
2 tsps chili powder
1 tsp garlic powder

Combine and place in a greased 2-½ quart baking dish. Bake uncovered at 350 for 30 minutes or until bubbly.
A couple of notes about this recipe…it makes quite a bit, so if you are making it for a smaller crowd, I would consider halving it. Also, for the artichoke hearts, I like to get the marinated ones, but non-marinated works fine, too. I got this recipe from my friend Marlo, who is a great cook! I usually change recipes when I make them, but this one does not need a bit of tweaking, it is perfect just how it is!

Whole Wheat Waffles

2007-07-20T12:15:00.000-07:00

My mom made these for us when I was growing up, and now I'm making them for my kids. They are absolutely delicious when served with 100% pure maple syrup. They are really light and fluffy, so kids don't notice they are "wheat". They also can be made with white flour and are really delicious.

3 eggs, separated
1 cup milk
1/2 cup oil
1 cup flour (wheat or white)
1/2 tsp salt
2 tsp baking powder

Beat whites until light and fluffy and soft peaks form
Combine wet ingredients. Combine dry ingredients, then combine with wet. VERY GENTLY fold in whites. Cook on hot waffle iron.

{Picture from http://recipes.lovetoknow.com/wiki/Category:Waffle_Recipes}

Tortellini with Fresh Tomato Basil Sauce

2007-07-17T16:25:00.000-07:00

-1 package (20 ounces) uncooked refrigerated cheese-filled tortellini

-6-8 medium tomatoes, seeded and coarsely chopped (3 cups)

-3 tablespoons snipped fresh basil leaves

-1 teaspoon balsamic vinegar

-1/2 teaspoon salt

-1/4 teaspoon ground black pepper

-2 tablespoons olive oil

-1 large garlic cloves, pressed

-1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Cook tortellini according to package directions.
2. Core tomatoes and coarsely chop; place in small bowl.
3. Add basil, vinegar, salt, olive oil, garlic and black pepper to tomatoes.
4. Add tortellini and tomato mixture; toss gently.
5. Top with grated parmesan cheese.

Monkey Bread

2007-07-15T08:52:00.000-07:00

I hear that this is real Utah favorite, although I had never even heard of it until a month ago. It's really simple!

3/4 stick butter, melted
1/2 pkg butterscotch pie filling (not instant)
pinch of cinnamon
1/2 cup brown sugar
18-20 frozen rhoades rolls

Butter bundt pan. Mix pie filling, cinnamon, and brown sugar in a bowl. Dip each roll first in butter, then in dry ingredients, then place in bundt pan. Pour any extra dry ingredients and melted butter on top of rolls. Spray saran wrap with "Pam" (ha ha) and place on top of bundt pan. Let rise over night. In the morning, bake at 350 for 30-35 minutes. Invert pan on large platter.

Sweet Tomatillo Salsa

2007-07-09T09:08:00.000-07:00

I don't know if any of you remember a Mexican restaurant in Provo called Rosa's....anyway, they had the most fabulous tomatillo salsa. In fact, loved it so much, that when Jared proposed to me, he brought this salsa. So, I've been trying to recreate it, and here's what I've come up with. Pretty good if I do say so myself!

10 tomatillos, husked
1 small onion, chopped
2 cloves garlic, chopped
1 small can diced green chiles
1/4 - 1/2 cup cilantro (depending on how much you like cilantro, i love it and say,the more the better)
2 tsps lime juice
3-4 tblspns brown sugar (depending on how sweet you like things, and again, for me, the more the better)
2 tsps white sugar
salt to taste

Place tomatillos in a saucepan with enough water to cover. Bring to boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
Drain tomatillos and place in a food processor or blender. Add back to saucepan with remaining ingredients, except cilantro. Cook a short time, just until it boils. Remove from heat and stir in the cilantro.
I like it on chips, on tacos, burritos, etc.

Fruit Pizza

2007-07-08T14:56:00.000-07:00

So, I got this great recipe from my friend, Kim. It's not like any other fruit pizza recipe you've used before, the crust is the secret. I made it yesterday, and it was delicious. Jared's parents were here and his mom couldn't stop talking about how wonderful it was! Thanks Kim for the yummy recipe!

1 yellow cake mix
4 Tbsp. butter, melted, or really soft
1 C chopped pecans
4 Tbsp water
4 Tbsp brown sugar
2 eggs

Mix all ingredients in a large bowl. Spread mixture into greased jelly roll pan or large cookie sheet with sides. Bake at 375 for 15 minutes. Let crust cool completely.

Frosting:
Mix well and top with seasonal fruits and pecans.
16 - 24 oz cream cheese (when Kim made it for us, she used 24oz and it was good, but b/c i don't love cream cheese, i prefer a little less, so i used 16 oz and it was plenty for me)
1 cup sugar
2 tsp vanilla

Coconut Korma

2007-07-07T10:33:00.001-07:00

Maybe if Pam and I had had this recipe back then we wouldn't have had to spend so much money at Bombay House. It takes a little effort to find a couple of these ingredients, but it is delicious.

1 lb. chicken
1 yellow onion
2 Tbsp. butter
1 Tbsp. cumin
1 tsp. coriander
1/2 tsp. tumeric
1/2 tsp. fengreek (I had to find this at a local health food store in the bulk spices)
2 crushed cardomoms
1 to 2 tsp hot chili powder (to taste)
3 Tbsp. powdered coconut (I couldn't find this so I took unsweetened coconut and put it through the food processor. I haven't tried looking at a foreign foods store, maybe they have it available)
2 Tbsp. white sugar
1 c. cream
3 c. vegetables (I've used carrots, mushrooms, squash/zuchinni, bean sprouts)
1 c. chicken broth
Rice

Cook chicken with spices in butter until browned. Add harder vegetables and chicken broth; simmer until vegetables start to become soft, and add softer vegetables, cream, sugar, and coconut. Simmer on low heat until mixture thickens. Serve over rice.

I couldn't really get the mixture to thicken like I wanted it to, so I ended up putting everything through my food processor in portions so that it turned into more of a sauce like you get at Bombay House. It's pretty tasty.

The Very Best Cinnamon Rolls Ever

2007-07-05T20:45:00.000-07:00

I don't mean to brag, but these really are the Very Best Cinnamon Rolls Ever. Enjoy!

Dough:
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

Insides
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Frosting (this is the best part)
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. I actually do mine without a bread maker and just mix the ingredients in my kitchen aid with the dough hook, then just let it rise under a towel.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees .
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.