Sara Colorado Recipe Spot

Breakfast Empanadas, Freezable

2012-02-07T16:14:00.000-08:00

This was a hit! Our family SO enjoyed these--and we had them for dinner one night. Because you are making dough, it was a bit more involved than my normal "quick" meals...but the pay-off was HIGH! These are FREEZEABLE. SO, you could make a bunch of these up, and have them for re-heatable breakfasts. OR, like we did, have them for dinner (and enough for left-overs another night)! Adapted from here. Thanks!

ingredients:
Dough
1 1/2 Tbsp. yeast
1/2 cup warm water
3/4 cup evaporated milk (110 degrees)
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3 1/2 cups flour

Filling
1 lb bulk sausage
1/2 cups onion, chopped, or 2 Tbsp. dried minced onion
1 1/2 cups frozen hashbrown potatoes, thawed
8 large eggs
3 Tbsp. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
dash of cayenne pepper
2 1/2 cups cheddar cheese, shredded

directions:

Dough:

1. In a mixer, dissolve the yeast in the warm water.

2. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth with normal mixer paddle.

3. Continue to add flour until it makes a soft dough--but do not knead.

4. Cover and let rise in a warm place until doubled, about 1 hour.

Filling:

1. Cook the sausage and onion over medium heat until browned. Drain.

2. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.

Assembling the pockets:

1. Preheat oven to 350°.

2. Punch down the dough and cut into 16 equal pieces.

3. Roll each piece into a 6-7" circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.

To freeze:

Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

Mexican Chicken Ring

2012-02-07T15:56:00.000-08:00

I found this on Pinterest...and we had it tonight. It didn't take too long to put it all together. My family doesn't like chunky tomatoes/onions/peppers, so I blended the Rotel. I figure you can use salsa just as easily with a very similar flavor result.

It was FABULOUS. My kids ate it down, without complaint--a true sign of a successful dinner!

ingredients:

3 cooked & shredded chicken breasts (canned or your own)

2 cups grated Cheddar/Jack cheese plus some for sprinkling on top

¾ can of Rotel & all of the juice or ¾ cup salsa

3/4 cup light sour cream

1 package taco seasoning

2 rolls of regular sized crescent rolls (I use the low-fat)

1 lime (juice)

2/3 cup finely crushed tortilla chips plus some for sprinkling on top

directions:
1. Combine chicken, Rotel/salsa, tortilla chips, sour cream, taco mix, cheese and 2T of lime juice.

2. Unroll and separate crescent dough. Arrange triangles on a baking sheet making a circle with wide ends overlapping in the center and points toward outside.

3. Spread chicken mixture evenly into the center of the ring. Fold the points of the crescents in and over.

4. Sprinkle with remaining cheese and crushed tortilla chips and bake at 375 for 20 minutes.

French Toast Casserole

2012-01-21T11:30:00.000-08:00

My friend made this and I had it this morning...it was divine! So fluffy and yummy, I could have had it for all three meals. I'm thinking, you could easily make this in the crock-pot or the dutch oven while camping. Thanks Mel for sharing the recipe...though I really wasn't going to leave your house without it ;-).

ingredients:
1 loaf french bread, cut diagonally into 1" pieces
8 eggs lightly beaten
2 cups half & half
1 cup milk (or you can take the half & half and milk, and sub it out for 2 1/2 c milk and 1 can sweetened cond milk)
cinnamon, to taste
nutmeg, to taste

topping:
1 cup softened butter
1 cup chopped pecans (optional)
1 cup brown sugar

directions:
1. Place cut bread in 9x13 baking dish.

2. Mix remaining ingredients together. Pour over bread and in between pieces. Let sit in fridge overnight for at least a few hours.

3. Cream together topping ingredients and spread on bread.

4. Bake at 350 for 45 minutes.

*Garnish with powdered sugar (optional) and serve with syrup or macerated berries.

Best Chocolate Chip Cookies

2012-01-16T17:41:00.000-08:00

These cookies are delicious! Chewy and soft. It's hard to not eat the whole batch. I honestly don't know how they are the day after they are made, as they are so yummy we gobbled them right up. Stop looking for a great chocolate chip cookie recipe--this is it!

ingredients: (you can easily 1/2 this recipe)
1 1/2 cup butter, softened
1 1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
4 tsp. vanilla extract
4 cups flour
4 tsp. cornstarch
2 tsp. baking soda
1 tsp. salt
2 cups semi-sweet chocolate chips

directions:
1. Preheat oven to 350. Spray cookie sheet(s) with non-stick spray.

2. In mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla.

3. In large bowl, whisk together flour, cornstarch, baking soda and salt. Gradually add in dry ingredients into mixer.

4. Add in chocolate chips.

5. Use a medium scoop to drop dough onto cookie sheet. Bake for 8-10 minutes. Place the cookie sheet on a cooling rack for 5 minutes. Then remove cookies to cool further.

Makes apx. 72 cookies (6 dozen).

Six Week Bran Muffin Mix

2011-11-06T17:08:00.000-08:00

A friend of mine passed this recipe along. It is great to make this up, put it in the fridge, and have it to make up anytime you need it (over the next six weeks). My kids love muffins for breakfast, or in their lunches in lieu of a sandwich (or in addition to). These are healthy and full of good-tasting-fiber! Thanks Shauna!

ingredients:
2 cups boiling water
6 cups bran cereal (use all plain bran, or a combination of All-Bran and Raisin Bran)
1 cup margarine or oil
2 - 3 cups sugar
5 cups flour (can use part whole wheat flour)
5 tsp. baking soda
1tsp. salt
4 eggs beaten
1 quart buttermilk*

optional:
raisins, dates, nuts

directions:
1. Pour boiling water over cereal and let cool. Cream together margarine/oil and sugar. Then add cooled bran mixture and mix well.

2. Sift together flour, soda, salt and add alternately with eggs and buttermilk.
Makes 1 gallon of mix.

3. Bake as need arises in muffin tins for 20-25 minutes in 350 oven.

personal note:
I mix with a hand mixer in a LARGE bowl that also has a lid (for storage). You can store this in your refrigerator for up to 6 weeks. Figure out the "good until" date and write it on some masking tape and put that on the bowl. Then you ALWAYS know, how long it is good for! I bake the muffins in a stone muffin pan sprayed with Pam and used my Pampered Chef Large Scoop to put the perfect amount of batter in the muffins.

variations:
1. Use only 2 cups All Bran cereal and add 4 cups Bran Flakes with the flour (or Raisin Bran).

2. You can substitute ½ cup molasses & 8 Tbsp. sugar for the sugar.

3. You can ½ the recipe.

*buttermilk: 4 Tbsp. lemon juice or vinegar. Then add enough whole milk for 4 cups (1 qt). Let stand 5 minutes.

Crock Pot Chicken & Dumplings

2011-10-31T15:42:00.000-07:00

I found a variation of this on a fun Facebook page "Crock Pot Girls" and I tweaked it just slightly. It's very easy and delicious. I kept thinking "my mom would really like this" and her chicken and dumplings were my favorite.

ingredients:
5-6 boneless skinless chicken tenderloins (or 2 cans canned chicken)
2 cans cream of chicken (I used 98% fat-free)
1 can cream of celery (I used 98% fat-free)
3 1/2 c. chicken broth or stock
1/2 onion finely chopped
3 celery stalks, diced
3 carrots, diced
2 tsp. chicken bouillon or 2 cubes
salt (several shakes)
pepper (several shakes)

2 pkgs. refrigerated Jumbo biscuits (like Grands), cut into fourths

directions:
1. Place all the ingredients into your LARGE crock pot, except the biscuits. Cook on low for 6-8 hours, or high for 4 hours.

2. 1 hour before serving, open the crock pot and shred up the chicken.

3. For the last hour before serving, put in the cut up biscuits, making sure they are dunked into the broth/soup. Cook on HIGH for 1 more hour.

Fresh Peach Pie

2011-09-11T23:00:00.000-07:00

We got us some peaches. Actually, 40 lbs! They are the best, most delicious peaches I've ever had. We ate several, canned most of them, but we saved a few out for desserts. My sister-in-law gave me a recipe and I had also found one online that people raved about. This is a conglomeration of both recipes. Very easy, and after this, you'll never need to look for another fresh peach pie recipe. YUM! Thanks Summer and the WWW for this fabulous recipe!

ingredients:
1 baked pie crust, single layered

GLAZE
2 fresh peaches, skinned, pitted and mashed/pureed
3/4 to 1 cup sugar (less sugar for peaches that are more ripe)
1/2 cup water
4 Tbsp. cornstarch
1 Tbsp. butter
1 tsp. vanilla
1 dash nutmeg
2 dashes cinnamon

4 fresh peaches, skinned, pitted and sliced into 8ths

directions:
1. Cook the pie crust, docking well to avoid bubbles. Let cool.

2. In a medium saucepan, add peaches, water, butter, sugar and cornstarch. Bring to boil and cook for apx. 5 minutes. Stir in vanilla, nutmeg and cinnamon.

3. Refrigerate glaze until cool. It will get to a gelatinous consistency.

4. Spread the glaze in the bottom of the cooked pie crust. Arrange freshly sliced peaches over the glaze.

5. Serve with whipped cream (optional).

Sweet & Sour Sauce

2011-08-22T08:20:00.000-07:00

This tastes great over chicken or meatballs (I use ready made meatballs when I need a quick dinner), served on rice. I think I found this recipe in my sister-in-law's ward cookbook...if so, thanks Summer!

ingredients:
1 c. packed brown sugar
3 Tbsp. all-purpose flour
1 1/2 c. water
1/4 c. distilled white vinegar
3 Tbsp. soy sauce

directions:
1. In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly.

2. Bring to a boil and simmer until it thickens to desired consistency (about 5 minutes)

3. Pour over meatballs and serve.

I put the frozen meatballs in a mini-crock-pot, pour the sauce over the meatballs, and let simmer for a few hours.

Serve with rice or noodles. We love this with broccoli!

Breakfast Tater Tot Casserole

2011-04-10T17:15:00.000-07:00

We actually just had this for dinner, and it was delicious. VERY easy to make, and SUPER yummy. For dinner, or breakfast...this was a hit with the family. The kids even asked for seconds (a sure sign of acceptance)!

ingredients:
4-5 cups tater tots
1 lb. sausage (I used turkey sausage)
4 eggs
2 cups milk
2 cups shredded cheese (your favorite: Swiss, cheddar, jack mix)
salt
pepper

directions:
1. Cook tater tots according to package directions. Set aside.

2. Chunk up sausage and brown/cook through. Drain off fat.

3. Mix together eggs with milk.

3. Spray a 9x13" baking dish with non-stick spray. Evenly spread the sausage on the bottom of the baking dish. Sprinkle cheese over sausage. Pour the egg mixture gently and evenly over the sausage and cheese.

4. Salt and pepper lightly. Place tater tots over the top.

5. Bake at 350 for 35 minutes.

Salsa Chicken

2011-04-06T15:08:00.000-07:00

Thanks Sara for this tasty, quick and easy recipe. Our family loved it and I can see us using it a lot in the future!

ingredients:
boneless skinless chicken breast tenderloins
1 packet taco seasoning
1 can cream of chicken soup (I used 98% fat free)
1 cup salsa

directions:
1. Place chicken in the bottom of your crock pot. Sprinkle each piece with the taco seasoning.
2. In a bowl, mix together soup and salsa. Pour over chicken in crock pot.
3. Cook on low, 6-8 hours, or on high for 4 hours.
4. Serve over spanish rice: Spanish Rice Recipe
or shred chicken and use in burritos, chimichungas, taco, etc.

*garnish wish a sprinkle of cheese and a dollup of sour

Mom's Pizza Dough

2011-04-03T15:48:00.000-07:00

My mom made homemade pizza on several occasions--Christmas Eve, Conference weekend, family gatherings, etc. At some point I had her help me figure out her recipe. We love it! My kids think it's the best pizza ANYWHERE. I've now begun to make them individual doughs, and they make their own pizza...they LOVE this!

yield:
2 pizza crusts
3 thin pizza crusts

ingredients:
1 1/2 cups very hot tap water
1 1/2 packet yeast (or 1 1/2 T.)
3 tsp sugar
3 3/4 cups flour
1 glug olive oil (apx. 1 1/2 tsp)

directions:
1. Dissolve yeast into water, add sugar.
2. Add flour and then olive oil. Mix together well with dough hook in mixer. Let knead in mixer for 2-3 minutes. Add more water or flour depending on consistency, until dough is not too wet, but not too dry either...it should stick to sides, but as it mixes, pull away from the mixer bowl.
3. Turn out onto floured surface. Knead, forming a dough ball.
4. Place dough into a greased bowl, coating the dough with the oil. Cover dough with plastic wrap--placing wrap softly ON the dough.
5. Let rise, punch down, and the dough is now ready to use. You can let it rise again, but this is not necessary. Refrigerate to slow the rising (if desired).
6. Cut dough in half. This yields 2 pizza crusts. Roll out onto pizza pan/stone.

To Cook:
1. Cook at 400 for 17 minutes with all toppings but cheese (sauce, toppings).
2. Apply cheese and turn down oven to 350 for apx. 10 minutes, until cheese is melted.

Yogurt Filled Crepes, Topped With Preserves

2011-01-31T17:02:00.000-08:00

I LOVE my crepe maker...but you can make crepes in your pan right at home (I have for years). I've been loving crepes since I discovered them at IHOP when I was about 11...never being able to pass up the Swedish or German pancakes (crepes). And who doesn't love the cheese blintzes? I think I really under-use the "crepe" idea. Really, it can be used for SO MANY meals and in SO MANY ways. The ideas really are endless. Below, is what we had tonight!

ingredients & instructions:
Your favorite crepe recipe. I used this one tonight (pg. 12 "Sweet Crepes") http://www.villaware.com/Manuals/MANUALS/V5225_43_89485565.PDF
Vanilla Yogurt (I used fat free)
Fruit Preserves/Jam (I used red raspberry tonight)

1. Make the crepes, spoon yogurt in the crepes, fold up. Spread the preserves over the top.

other crepe ideas:
*Mexican crepes (with taco meat or fajitas).
*There's the breakfast crepe ideas (eggs, ham, bacon or sausage, cheese, potatoes, spinach, any of these).
*Lunch crepes with Peanut Butter & Jelly.
*Beef stroganoff in crepes instead of over noodles.
*Fruit (cut up) crepes with whipped cream to top.
*Dessert crepes with Nutella spread and bananas.
*Apple Filling--sliced (pealed/cored/etc.) apples, tossed with butter, cinnamon and brown sugar--warmed over a stove.
*Buttered crepes with a squeeze of lemon and powdered sugar.

Cheese Fondue (non-alcoholic)

2011-01-27T08:57:00.000-08:00

My friends made this last night for our sewing group night at my home. It was SO yummy. What a treat! I'm thinking I'll be making this for my family...maybe for Valentine's Day or for a Family Home Evening. Super good! Thanks Summer & Shauna!

ingredients:
1 lb. swiss cheese*
2 garlic cloves
3 Tbsp. flour
2 Tbsp. butter
1 1/2 cups milk
1 1/2 tsp. lemon juice
a few dashes of nutmeg
salt & pepper to taste

*you can mix swiss & gruyere if you like a strong taste, or you can try it wish cheddar

directions:
1. Peel garlic and mince into a large sauce pan. Rub the sauce pan with the minced garlic for flavor.

2. Grate cheese and mix with 1 Tbsp. of flour.

3. Melt the butter in the sauce pan over med-low heat. Add the rest of the flour. Stir well until smooth roue is formed. Add 1/2 cup of milk and continue to stir until smooth. Add the remaining milk, stirring constantly until the mixture thickens to about the consistency of light cream.

4. Add a handful of the grated cheese. Continue to stir, letting the cheese melt. Add another handful of cheese and stir until it melts. Continue this until all the cheese is added and melted.

5. Once the cheese is smooth stir in the nutmeg, salt and pepper

6. Add the lemon juice, stirring more until the mixture is smooth.

7. Warm your fondue pot and add in the cheese. Serve immediately with your favorite dippers.

*We had this served with French baguettes cut up and Granny Smith apples sliced. It was delicious. When eating at fondue restaurants, they also serve their cheese course with cauliflower and carrots.

Cornbread or Cornbread Muffins

2011-01-10T11:26:00.000-08:00

I've made this in the Dutch Oven while camping, and it was moist and delicious. I have tried several different cornbread muffins, and this one is perfect...sweet, but not too sweet. Moist, but not too moist... I can't say enough good about this. SO, if you're cooking up some chili and need a good recipe, LOOK NO FURTHER! Thank you Shauna!!

ingredients:
1½ cup all-purpose flour
2/3 cup sugar
½ cup cornmeal
1 Tbsp. baking powder
½ tsp. salt
1 ¼ cup milk
2 eggs
1/3 cup oil
3 Tbsp. butter (or applesauce)

directions:
1. In a large mixing bowl, combine flour, sugar, cornmeal, baking powder and salt.

2. In a small bowl, combine milk, eggs, oil and butter (or applesauce). Mix Well.

3. Add wet mixture to flour mixture; stir just until blended.

4. Heat oven to 350. Prepare batter as above, grease an 8-inch square baking pan. Pour batter into prepared pan and bake at 350 for 35 minutes.

for cornbread muffins:
Grease or paper-line 18-20 muffin cups. Pour ½ cup batter into muffin cups, filling 2/3 full. Bake 15-20 minutes.

Oatmeal Fruit* Bar

2010-12-21T15:41:00.001-08:00

I hate having to "watch what I eat"...these were delicious and I SO wanted to gobble down several. I contained myself to a small bite...ugh! Very Very Tasty, and a great dessert option. She made it with apricot preserves, and it was great, but it would be fabulous with ANY of your fruit favorite preserves. Thanks (again) Lisa!

ingredients:

1 1/4 cup flour

1 1/4 cup quick oats

1/2 cup sugar

1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. vanilla

3/4 cup melted butter

directions:

1. Make the crumb and crust mixture by combining the above ingredients in a mixing bowl.

2. Grease a 9x13" pan and press all but 1 cup (save out) crumbs into the pan.

3. Spread 10 oz. preserves over the crust to within 1/2" of edge. Sprinkle with reserved crumb mixture and 1/2 cup coconut.

4. Bake at 350 for 22-27 minutes until edges become golden brown.

*These would be great served warm with a small scoop of ice cream on top. Yum!

Apple Dumplings ~ Delicious Dessert

2010-12-16T11:40:00.000-08:00

I had this at my sewing holiday party. It was SO yummy, and evidently easy to make...my 2 requirements for getting it on this blog. I'm trying to not over-do it this holiday season, and this really put my will-power to the test. SO GOOD--I can't wait to try it again! Thanks Lisa for the recipe!

ingredients:

2 sticks of butter

2 pkg. crescent rolls (8 rolls each)

4 granny smith apples, pealed, cored & thinly sliced

1 1/2 cups sugar

3 tsp. cinnamon

salt, pinch

1 can Sprite or 7-Up

directions:

1. Preheat oven to 350.

2. Melt butter and put on the bottom of a 9x13" pan.

3. Wrap apple slices (about 1/4 apple) in a crescent roll and place seam side down in the melted butter. Repeat, using all 16 crescent rolls.

4. Sprinkle with cinnamon, sugar and salt (you can mix these together prior, or just sprinkle each over top). Pour the can of soda all over the dumplings.

5. Bake for 45 minutes.

*I can imagine that these would cook nicely and be delicious in a Dutch Oven!

Pumpkin Swirl Bread or Bundt Cake

2010-11-24T08:09:00.000-08:00

My friend passed this recipe along to me and I tried it last night with my sewing group. It was rather tasty, and made a very nice impression. Pumpkin is devine! Thanks Lori!

ingredients:
1 pkg (8 oz) cream cheese
1/3 cup sugar
1 egg
1 orange's zest (optional but highly suggested!)

1 3/4 cup flour
1 1/2 cup sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon*
1/4 tsp nutmeg*
*OR 1 1/4 tsp. pumpkin spice

1 cup pumpkin puree
1/2 cup butter, melted
1 egg
1/4 cup water

directions:
1. Preheat oven to 350°.

2. Blend cream cheese, 1/3 cup sugar, 1 egg and orange zest. Set aside.

3. Combine flour, 1 1/2 cup sugar, baking soda, salt and spices. Set aside.

4. Mix together pumpkin, melted butter, 1 egg and water. Add to flour mixture, mixing just until moist.

5. Reserve 2 cups of the pumpkin/flour batter. Grease well a bundt cake pan. Pour the non-reserved batter into the bottom of the bundt cake pan. Spoon and spread cream cheese mixture over batter. Pour and spread the reserved 2 cups of the batter over the cream cheese layer.

6. Bake for 60 minutes or until tester comes out clean. Let cool for 10 minutes. Invert cake onto cake plate. Dust with powdered sugar for garnish and to make it look ultra pretty!

*You can also layer this the same way in a large 9" loaf pan.

Bake Apple French Toast

2010-11-15T11:31:00.000-08:00

Had this too at our girls weekend. It was SO delicious. We figured it would be just about the same to make it in the dutch oven, and so yummy on a camping morning. Thanks Shauna!

ingredients:
1 (16 oz) loaf french bread
8 eggs
3 cups milk
1/4 cup sugar, divided
5 granny smith apples, peeled & sliced
2 tbsp. cinnamon
2 tbsp. butter
1/2 cup dried cranberries/craisins (optional)*

directions:
1. Preheat the oven to 400°. Cut the french bread into 1 1/2" slices. Arrange the bread into a lightly-greased 9x13" deep baking dish.

2. Whisk the eggs in a large bowl until well blended. Mix in milk, 1/4 cup sugar and vanilla.

3. Pour half the egg mixture over the bread. Arrange the apple slices over the bread and sprinkle 1/2 cup craisins. Pour the remaining egg mixture over the apples and craisins. Mix the remaining 1/2 cup sugar and cinnamon in a small mixing bowl. Sprinkle over the top.

4. Dot the top with the butter. Bake for 30 to 35 minutes or until the apples are tender. Let stand for 10 minutes before serving. Serve with maple syrup.

*The dried cranberries were not part of the original recipe, but I thought it would be a tasty addition. Also...maybe sprinkle some brown sugar over the top as well??

Italian Baked Penne

2010-11-15T08:36:00.000-08:00

I just got back from a fun weekend in Winter Park with my friends. We had a great time. We all take turns with meals, and it's fun to sample other people's cooking and recipes. This was made for us and it was really yummy. I kind of stood in and helped in the prep a little, and saw that it wasn't too difficult...and man--it was YUMMY! Thought I'd pass it on. Thanks Chance!

ingredients:

1 pkg. (16 oz) penne rigate pasta noodles

1 pkg. (1 lb) ground mild italian sausage

1 cup frozen chopped onion (I'm sure you could dice some fresh too)

2 garlic cloves, crushed or 1/2 tsp. garlic powder

1 pkg. (8 oz) sliced fresh mushrooms

1/3 tsp. black pepper

1 1/2 tsp. italian seasoning

1 can (14.5 oz) italian style diced tomatoes

2 cans (14.5 oz) crushed tomatoes

2 1/2 cups fresh spinach, roughly chopped (optional)

8 oz. mozzarella cheese, cubed

1 cup grated parmesan cheese, divided

directions:

1. Preheat oven to 425. Bring salted water to boil in large pot. Add penne pasta and cook until al dente (read package cooking instructions). Drain and return to pan.

2. While pasta is cooking, heath large skillet over medium-high heat. Add sausage, pepper, italian season, onion and garlic and saute until sausage is cooked through, breaking up meat, about 10 minutes.

3. Add in diced and crushed tomatoes. Stir to combine with sausage/onion mixture.

4. Combine sausage/onion/tomato mixture with pasta, spinach, mozzarella cheese and 1/3 cup parmesan cheese. Pour into 13x9" baking dish. Sprinkle remaining 2/3 cup parmesan cheese over top.

4. Bake 15 minutes or until cheese is melted.

*Serve with a fresh salad. Very yummy! Enjoy!

Chicken Scampi

2010-11-07T22:05:00.000-08:00

I'm not exactly sure where I got this recipe...it may be from Allrecipes...but I had to pass it along. I finally tried it tonight (I've had it in my "to cook" file) for a while. Well, it did not disappoint. It is restaurant quality in my opinion. VERY good, and rather easy. The ingredients, I had in my fridge & pantry. It was very rich and yummy!

ingredients:
½ cup butter
¼ cup olive oil
1 tsp. dried parsley
1 tsp. dried basil
¼ tsp. dried oregano
6 garlic cloves, minced
¾ tsp. salt
2 Tbsp. lemon juice
4 boneless, skinless chicken breasts (or 10-12 boneless, skinless chicken tenderloins)
Optional: sliced mushrooms

directions:
1. In a skillet over medium heat, heat the olive oil and butter together until the butter has melted completely. Add parsley, basil, oregano, garlic and salt. Mix together. Stir in lemon juice.

2. Add the chicken into the skillet and sauté for about 3 minutes or until white. (You may need to move heat to med-high for sautéing.) Lower the heat and cook for an additional 10-15 minutes or until juices run clear. Add more butter if needed.

*Serve over Angel Hair pasta with rolls/bread sticks to soak up the tasty sauce.
*Garnish with dried/grated parmesan cheese.

I'm thinking I could really easily substitue the chicken with some shrimp...Shrimp Scampi! Ummm...

Potato Soup

2010-10-31T17:42:00.000-07:00

On this anniversary of the 1st time we had this recipe, I thought I would post the recipe for everyone to enjoy. It was about 3 years ago, a friend had us over for some warm soup before heading out to trick-or-treat. It was great, so of course, I got the recipe! We had it again tonight (a Halloween favorite)--and actually, it is great for any time of year, but especially when it is brisk outside and when you want to feel warm inside. YUM! Thanks Shauna!

ingredients:
5 or 6 medium to large potatoes, pealed & chopped into small pieces
1 1/2 cups cubed ham (you can also buy cut up/cubed ham in packages--this works great!)
6-8 slices of bacon, cooked crisp & crumbled
1 medium onion, finely chopped
1 pint cream
4 chicken bullion cubes
1 tsp. pepper
salt to taste
2 Tbsp. cornstarch
1/2 cup milk
2-3 cups shredded cheese (cheddar is great)

directions:
1. In pot, add potatoes and just enough water to cover the potatoes (if you want a thinner soup, add just a bit more water--thicker, less). Cook until tender. Mash the potatoes once cooked (keeping all of the water with the potatoes).

2. Cook bacon. Reserve bacon drippings. After cooling, crumble the bacon.

3. In the bacon drippings, sautee onion until clear.

4. Whisk together milk and cornstarch and add to the soup. Add additional milk for a thinner soup. Crush the bullion cubes and add to the soup.

5. Add onion, cut up bacon, cream and ham to the potatoes. Salt and pepper to taste.

6. Add 1 cup of the shredded cheese into the soup and whisk together well.

7. Sprinkle cheese over soup while serving.

We love having crescent rolls with this soup...they are perfect for dipping into the soup. Enjoy!

CrockPot Option:
1. Into the crockpot: potatoes, water, ham, bacon, sauteed onions, bullion, salt, pepper. Let cook on low for 6-8 hours, or High for 4-6.

2. Mash up the potatoes and add the remaining liquids (cream, milk w/ cornstarch, additional milk) and cheese.

Zucchini Bread

2010-08-23T10:57:00.000-07:00

What to do with all that zucchini that is growing in your garden?? This bread is delicious! I found the recipe on the web, but tweaked it quite a bit according to other people that have tried it. It turned out fabulous. My favorite zucchini bread recipe ever (and I've made several recipes). It is moist, but not mushy. Enjoy!

ingredients:

1 3/4 cups all-purpose flour

1 1/4 cups whole wheat flour (or you CAN use all white)

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 1/2 Tbsp. cinnamon

2 tsp. ground nutmeg

3 eggs

1 1/4 cup granulated sugar

1 cup light brown sugar

1/2 cup apple sauce

1/2 cup vegetable oil

2 tsp. vanilla extract

2 cups grated zucchini

1 cup chopped walnuts (optional)

directions:

1. In a large bowl, whisk together flours, salt, baking powder, baking soda, cinnamon and nutmeg. Mix together well.

2. In a mixer, mix together eggs, sugars, apple sauce, vegetable oil, and vanilla.

3. Slowly add the dry ingredients into the wet. Mix well. Stir in the zucchini and walnuts (if using) until just combined.

4. Pour batter into 2 well greased loaf pans. Bake at 325 for apx. 50 minutes, or until a toothpick comes out clean. Remove from oven and cool!

*Great with cream cheese spread on it!

*Throw in some chocolate chips for a more dessert-type bread.

Anniversary Chicken

2010-08-19T08:19:00.000-07:00

I have made this a few times and it is great! I'm not sure where the recipe came from as it is on the Internet, in church cook books etc. Certainly, I didn't come up with it, but I enjoy it and so I thought I'd pass it on to you! I've made it in both the oven, and in the crock pot. I like both equally. It almost "looks" prettier if done in the oven, but it tastes just a little more tender in the crock pot. Your choice! I imagine you can easily put this in the dutch oven and have a great camping dish too! Enjoy!

ingredients:

6 boneless/skinless chicken breasts or 10+ breast tenderloins

1/2 cup teriyaki sauce

1/2 cup ranch dressing

1 1/2 cups shredded cheddar cheese

6 strips of bacon or bacon bits

chives (optional)

oven directions:

1. Cook bacon (unless you are using the bacon bits) and cut up/crush into small bit pieces. Set aside.

2. In a large skillet over medium-high heat, warm about 2 tbsp of olive oil or butter. Put the chicken in the skillet and saute until they are lightly browning. Place chicken in a 9x13" baking dish.

3. Mix together the teriyaki sauce and the ranch dressing. Pour over chicken. Next, place a generous amount of shredded cheddar over each piece of chicken and sprinkle with the bacon bits and chives (if using).

4. Bake at 350 for 25-30 minutes.

crock pot/dutch oven directions:

1. Cook bacon and cut/crush into small bits (if not using bacon bits). Place raw or frozen chicken in the crock pot.

2. Mix together the teriyaki sauce and ranch dressing. Pour over the chicken. Sprinkle bacon bits over chicken.

3. Cook on Low for 6-8 hours or High for 4 hours.

4. When serving, make sure each piece has some bacon with it and the generously sprinkle the shredded cheddar over each served piece of chicken. Garnish with chives (if using).

Enjoy!

.....I got a lot of "Thanks for the Yummy Dinner, Mom"s after serving this. The kids LIKE it, and the hubby couldn't get enough. It really is a delicious chicken dish!

Taco Soup

2010-08-17T11:59:00.000-07:00

My friend made a variation of this when we went camping--right there on the camp stove in her large stock pot. It was fabulous. Today, I'm making it in the crock pot. It smells great! Thanks Shauna for the idea!

ingredients:

1 lb. ground beef or ground turkey

2 cans pinto beans (un-drained)

1 can kidney beans (drained)

1 can black beans (drained)

1 can corn (un-drained)

2 cans tomatoes with chilies (Rotel-type)

1 taco seasoning packet

1 ranch dressing packet

serve over:

Frito Scoops or Tortilla Chips

garnish with:

sour cream

shredded cheese

directions:

1. Ground the beef or turkey and drain fat off.

2. Open all the cans (drain the kidney and black beans). Empty everything into your slow cooker or stock pot.

3. Add ground beef/turkey into pot as well as the taco seasoning and ranch dressing packets. Mix together and let cook.

4. If you are cooking this in your crock pot, cook on low for at least 4 hours--up to 8 hours. If you are cooking this on your stove, bring to a boil, turn down and let simmer for 10 minutes.

5. Serve over chips and garnish with sour cream and shredded cheese. Enjoy!

Simple Crock Pot Meatballs

2010-08-11T10:54:00.000-07:00

This recipe is great for a basic--but delicious and tender--meatball. We love it in meatball subs (just get some hoggie rolls and mozzarella cheese). It is also great with your spaghetti too. Enjoy!

ingredients:
1 pound ground beef or ground turkey
1 cup italian seasoned bread crumbs
1-2 Tbsp. dried parsley
1 small yellow onion, finely dinced (or 2 Tbsp. dried minced onion)
1 egg, beaten
1 jar/can spaghetti sauce
salt to taste

directions:
1. In a medium bowl, mix together beef, bread crumbs, parsley and onion. Add the egg. Mix until combined together.

2. Shape into 12-16 meatballs (depending on the size of meatball you want). Pour spaghetti sauce over the meatballs.

3. Spray your crock pot with non-stick baking spray. Place meatballs in the crock pot. Cook on high for 4 hours, or on low for 6-8 hours.

The meatballs will be tender and delicious. Enjoy!

5-Star Otameal Raisin Cookies

2010-08-06T11:26:00.000-07:00

These are fabulous cookies. Take a basic recipe, and added some spice to it. It is chewy and delicious. I served them to my sewing group, and they were enjoyed!! (my kids like it too ) This is a GOOD COOKIE!

ingredients:
1/2 cup butter, room temperature
1/2 cup butter flavored shortening
1 cup packed light brown sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1 1/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
3/4 tsp. salt
3 cups rolled oats
1 1/4 cup raisins

directions:
1. Preheat oven to 350. Coat a cookie sheet with non-stick baking spray (the first time only).

2. In a large mixing bowl, cream together butter, shortening, brown sugar, white sugar, eggs and vanilla until smooth.

3. In a separate bowl, lightly combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.

4. Combine the dry ingredients into the wet ingredients and mix to combine. Add the rolled oats and raisins, mixing only long enough to combine them through the batter.

5. Plop onto cookie sheet with a medium-size scoop, or spoon. Bake for apx. 10 minutes (I did 10 minutes and 30 seconds)--watching for them to be lightly golden brown. DO NOT OVER BAKE.

6. Let cool and enjoy. They will be yummy and chewy. Store in an air-tight container.

Monkey Bread

2010-08-06T10:03:00.000-07:00

We've gone camping a few times this summer...and we always have so much fun. AND--we like to camp "in style." We may be "Sally Campers" but we like to cook it up right--and there is no better way than to Dutch Oven cook while there. A friend make this for us one night, and this past time, I made it too--but I kicked it up a notch and made it more sticky and gooey--it was yummo. Thanks Raina for the idea!

ingredients:

3-4 cans biscuits (10 biscuits per can) depending on amount you need/group size

1 cup white sugar

1 1/2 cup brown sugar

1 Tbsp. cinnamon

2 sticks butter

1/4 cup brown sugar

optional

raisins

pecans

directions:

1. In a large ziploc bag, put in white sugar, brown sugar and cinnamon. Close bag and toss to combine ingredients.

2. Cut each biscuit into quarters. A few at a time, put in the sugar/cinnamon bag, and toss to coat.

3. Place coated biscuits into a foiled and cooking sprayed Dutch Oven. This is when you would want to add in your optional ingredients and toss with the coated biscuits (raisins and/or pecans).

4. When all the biscuits have been coated and are in the Dutch Oven, melt 2 sticks (1 cup) butter over your propane stove in a skillet. Once the butter is melted, pour in the remaining sugar/cinnamon mixture and the extra 1/4 cup brown sugar. Stir with the butter and warm together for 1-2 minutes.

5. Pour the butter/sugar/cinnamon mixture over the biscuits in the Dutch Oven.

6. Place Dutch Oven on your coals, and let cook for apx. 1 to 1 1/2 hours until the biscuits are no longer doughy. Serve and ENJOY!!

*I am going to also try this in my bundt cake pan or a deep dish 9x13 at home--baking it in a 350 oven for about an hour. I'm certain it will turn out lovely.

Pink Cookies

2010-08-05T15:42:00.000-07:00

These cookies are awesome. I got the recipe from Rebecca when I lived out in New York--she had us over and our children all got to decorate cookies. I was so happy--they tasted JUST LIKE the big pink cookies that you get in Utah. I remember buying these cookies like every day after classes at BYU--there was a certain vending machine in the Marriott Business building that sold them. So...my Freshman 5--well, this sure helped that out! Yumm!

COOKIES
Ingredients:
1 cup softened butter
2 cups granulated sugar
2 eggs
2 tsp. vanilla
1 cup milk
1 tsp. salt
2 tsp. baking soda
4 tsp. baking powder
7 cups flour

directions:
1. Cream butter and sugar together.

2. Add and mix eggs and vanilla.

3. Add the rest of the ingredients and mix.

4. Roll out cookie dough on a lightly floured surface. Cut into favorite shapes and place on a lightly non-stick sprayed baking sheet.

5. Bake at pre-heated 400 degree oven for 5-6 minutes, or until very pale.
DO NOT OVERBAKE. These cookies will not puff up or "grow" much. They will be very soft if you don't overbake!

FROSTING
ingredients:
1 cup butter
1 tsp. vanilla
2 egg whites
3 1/2 cups powdered sugar
food coloring pink

directions:
1. Cream together butter and vanilla.

2. Add alternately and mix egg whites and powdered sugar.

3. Beat for 5-10 minutes with electric mixer. Frosting should be very light and fluffy.

So you know, it kind of depends on the oven you have when baking the cookies. I have sometimes put it between 375 and 400. You'll have to see how your oven cooks. The important thing is to get the cookies cooked, but definitely not over done.

Andes Mint Cookies

2010-06-29T08:00:00.001-07:00

These cookies are so good. WAY SIMPLE, and sure to please. Thanks Leslie for passing along the recipe!

ingredients:

1 chocolate cake mix (any type chocolate mix is great)

2 eggs

1/2 cup oil

1 bag/pkg Andes Mints

directions:

1. Mix together the cake mix, eggs and oil. This will result in a thick "cookie" batter.

2. Roll cookies into small-ish balls and bake at 350 for 8-10 minutes.

3. While the cookies are baking, unwrap the Andes mints.

4. When cookies come out of the oven, place the Andes mints on top of the cookies. The mint will start to *sweat* and melt. Take a knife and swirl the melted mint.

5. Cool COMPLETELY. Enjoy!

Pancakes

2010-06-14T07:09:00.001-07:00

At our girl retreat in the mountains, a friend made these for breakfast one morning. They were really yummy. I've always used a pancake mix, but honestly, these are SUPER simple to make...easy and yummy! Thanks Raina!

ingredients:

1 cup flour

2 tsp. baking powder

2 Tbsp. sugar

1/4 tsp. salt

1 cup milk

1 egg

2 Tbsp. cooking oil

directions:

1. Mix the dry ingredients together in a large bowl. Create a well in the center.

2. Mix wet ingredients together in a separate bowl. Pour into the well of the dry ingredients and mix with a fork just until combined.

3. Mixture will be lumpy. Do not over mix.

The recipe make apx. nine 4 1/2" pancakes. I double it for my family, and we have left overs. It is easy enough to double or even triple for a large crowd.

Baked Beans

2010-05-20T15:49:00.000-07:00

When we moved to Colorado, we were invited to a block party our first 4th of July here. This was served there (made by a friend). My mother and I just loved them. I got the recipe, and thought I'd share it with everyone since it's getting to be the BBQ-time-of-year. Thanks Shauna & Collin--we miss you!

Make the night before and warm before your event!

ingredients:
3 28-ounce cans pork & beans

2 lbs. seasoned sausage

1 large onion, diced (I dice mine FINELY)

1 cup brown sugar

1 cup ketchup

2 Tbsp. dry mustard

directions:

1. Brown sausage & onion, drain.

2. Heat in sauce-pan: sugar, ketchup and mustard.

3. Combine meat and onions with beans. Add sauce.

4. Cover and cook at 300 for 1-2 hours. Let set overnight & reheat to serve.

Chocolate Chip Pumpkin Cookies

2010-05-02T17:21:00.000-07:00

This is the fastest cookie recipe ever! PLUS--there is no egg (and this thrills those of us that have children with egg allergies). Either way, it is quick, easy and yummy (my 3 requirements). I first had these at a church Enrichment function...I think it was "Cooking with your Food Storage" or something along those lines. A sweet lady (actually "Super-Mom" would be a more appropriate title) brought the recipe and samples. There is no oil, no fats added, no egg--so it's gotta be a better choice for dieters too!

ingredients:

1 15 oz. can pure pumpkin

1 spice cake or carrot cake mix (I think you could use yellow cake too, and add your own spices of cinnamon, nutmeg, cloves)

1 bag chocolate chips*

directions:

1. Cream together pumpkin and cake mix until well blended. Stir in chocolate chips.

2. Bake at 375 for 12-15 minutes, until not-gooey anymore.

*I'm thinking RAISINS would be good with this instead of chocolate chips...or WITH the chocolate chips.

Sweethearts--Gelatin Cut-Outs

2010-04-26T19:02:00.001-07:00

I found this in The Friend magazine a few months ago. We did this for Family Home Evening tonight. The kids loved it and had a lot of fun. I got out my Pampered Chef little shape cutters and we used all sorts of shapes.

ingredients:

2 pkg. (6 ounces each) berry Jello

2 cups boiling water

1 cup cold milk

1 package (3.4 ounce) instant vanilla pudding mix

directions:

1. In a bowl, dissolve Jello in the boiling water, then let sit until cooled.

2. In another bowl, whisk the milk and pudding mix until smooth.

3. Pour the pudding mixture into the Jello and whisk until well blended.

4. Pour into a 13x9" dish lightly coated with nonstick cooking spray.

5. Put in the refrigerator until set. Cut out with cookie cutters!

Yummy Breakfast Crumb/Coffee Cake

2010-04-21T18:38:00.001-07:00

This crumb/coffee cake is really yummy. Pretty simple to make too! We had a "girls" weekend up at a condo in the mountains...and one friend made this for us for breakfast. It was perfect with cocoa. I could see adding some fresh strawberries as a side for a breakfast your kids will love! Thanks Cindy!

ingredients:

Cake:

1 cup + 3 Tbsp. sour cream

2 eggs

1/2 cup butter softened

1 tsp. vanilla

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup sugar

Topping:

1/2 cup chopped nuts (your choice)

1 tsp. cinnamon

1/4 cup sugar

1/2 cup brown sugar

directions:

1. Cream wet ingredients. Then add dry.

2. Grease 9x13" pan. Pour into pan.

3. Sprinkle topping on. Run knife through to mix topping in lightly.

4. Bake at 350 for 20-22 minutes. (May look uncooked, but don't overcook! It'll get DRY!)

Serve with Ideas:

Berries, Yogurt, Cocoa

Chocolate Cookies 'n Cream Torte

2010-01-31T17:33:00.000-08:00

This is a fun recipe. I use Pampered Chef's Torte Pans...they are recessed and have an area to fill with your own favorite fillings. I've made two different recipes with them, and the look alone is brilliant...the taste is even better.

ingredients:

1 pkg devil's food cake mix (plus ingredients)

1 pkg (8 oz) cream cheese, softened

1 cup powdered sugar

1 container (8 oz) cool whip, thawed

10 oreos, smashed

chocolate syrup or hot fudge, melted

directions:

1. Preheat oven to 350. Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until done. Remove from oven and cool 5 minutes. Remove cakes from pans; cool completely.

2. Combine cream cheese, powdered sugar until smooth. Fold in cool whip. Fold in crushed oreo cookie crumbs.

3. Place one cake layer on serving plate. Spread half of the filing over the cake layer, in recessed area.

4. Place 2nd cake layer on top, and spread the remaining filling over this top layer. Drizzle chocolate over the top, and crush 1 or 2 more oreos for garnishing.

For this recipe, Chocolate-Raspberry Dream Torte click here!

(Same idea, with slight variations)

Chicken Lickin' Pork Chops

2010-01-03T16:52:00.000-08:00

My friend told me about this recipe--raving about a crock pot pork chop recipe. I've had one I've used too in the past, but I thought I'd mix it up and try this one. Well, it was delicious! So moist and tasty. I was so pleased to throw it together in about 15 minutes before church, and come home from church--dinner all ready! Thanks Shauna for the recipe!

ingredients:
pork chops, enough for your family (I prefer boneless)
1/2 cup flour
1/2 tsp. dry ground mustard
1/2 tsp. pepper
1/2 tsp. garlic salt
1/4 cup water (more if you'll be cooking longer)
1 can chicken & rice soup (I used Roasted Garlic Cream of Mushroom--you can use your favorite)

directions:
1. Mix together flour, dry mustard, pepper and garlic salt. Dredge pork chops in mixture.

2. In a hot skillet, brown in butter or olive oil. This is just browning the top and bottom--not necessarily to cook all the way through--that will be done in the crock pot.

3. Place pork chops in crock pot. Pour water over and around the pork chops. Spoon the soup over the top of it all.

4. Cook 4-6 hours on low.

*Serve with stuffing, rice, noodles, and your favorite vegetable.

Raspberry Pretzel Jello

2009-12-25T16:53:00.000-08:00

A friend brought this to my baby's blessing open house...and I was SO happy--it was delicious! Thanks Tami! We've enjoyed it ever since! You can mix and match the berries (using strawberries or raspberries) and the Jello (using strawberry jello, cherry or raspberry). Any which combination, it is SUPER good and a crowd pleaser for sure!

Mix:

2 cups crushed pretzels

2 Tbsp. sugar

3/4 cup melted butter

Pat with a fork into a 9x13" glass dish and bake at 375 for 15 minutes. Cool completely.

Beat together & spread over cooled crust:

8 oz. cream cheese (I use the low-fat cream cheese)

8 oz. cool whip (I use the light cool whip)

1 cup sugar

*Create a seal over the crust with this mixture...so the Jello liquid wont leak down into the pretzel crust.

Dissolve a 6 oz. raspberry (or your choice of flavor) Jello mix into 2 cups boiling water.

Add 20 oz. frozen raspberries (or strawberries).

Pour over mixture (GENTLY so as to not unearth the cream cheese/cool whip mixture).

Chill until firm. You can top with more cool whip if you want.

Church Potatoes (aka Funeral Potatoes)

2009-12-25T16:39:00.000-08:00

These are commonly called "Funeral Potatoes" but that is rather morbid--and you can have them at happy times of year. We enjoy them at Easter and Christmas...they go GREAT with a nice ham dinner.

ingredients:

6 potatoes, diced and boiled*

1 can cream of chicken soup

1/2 soup can of milk

1 cup sour cream

1 cups cheddar cheese, grated

1/4 cup grated onion (optional--I use 1 Tbsp. dried minced onion)

salt and pepper to taste

3 Tbsp. butter, melted

2 cups corn flakes, crushed

directions:

1. *Peel potatoes, dice into 1/2" pieces, place in large pot with water 1" above potatoes. Boil for 10-12 minutes until just tender. Drain.

2. While potatoes are boiling, mix soup, milk, sour cream, cheese, onion, salt and pepper together. This will be a sloppy mixture.

3. Add the potatoes to sloppy mixture. Toss and coat well. Pour into a 9x13" pan.

4. Toss crushed corn flakes with butter and sprinkle over potato mixture. Bake at 350 for 30-45 minutes or until hot and bubbly throughout.

Derby Pie

2009-11-17T11:40:00.000-08:00

It's THAT time of year. Need a new pie to take to the Thanksgiving table or for your Christmas dinner--or BOTH!? This pie is EXCELLENT! If you like pecan pie--you'll LOVE this one--it's pecan pie with chocolate. It's easy to make, and it's yummy--a real crowd pleaser and requested every year!!

ingredients:
1 cup sugar
1 cup light corn syrup
4 eggs
1/2 cup butter, melted
1 cup chopped pecans or walnuts
1 cup chocolate chips
1 1/4 teaspoon vanilla

directions:
1. Preheat oven to 350.

2. Combine sugar, corn syrup and eggs in mixing bowl. Beat at low until well blended. Stir in remaining ingredients and pour into a 9" unbaked pie shell.

3. Bake 45-50 minutes or until set. Remove to rack to cool.

4. Serve with whipped cream or cool whip, if desired.

Fall-Off-The-Bone Ribs

2009-09-27T19:29:00.000-07:00

I've made these a lot lately--for meals to take to people that have had babies, or just need a hand...and they are quite scrumptious. A little more expensive than your normal casserole, but an unforgettable dinner!

ingredients:
*country-style pork ribs
*barbecue sauce (your favorite, but I LOVE "Sweet Baby Ray's Award Winning Barbecue Sauce")

direction:
1. In a slow-cooker/crock-pot (a larger crock-pot works best, but a slower one will too) put the ribs in and put some (not too much) BBQ sauce over them.

2. Cook on low for 6-8 hours or on high for 4.

3. About 45 minutes before you want to eat, take the ribs out of the crock pot and put them in a 9x13" rectangular baking pan. Now SLATHER LIBERALLY your ribs in the BBQ sauce.

4. Bake for 40 minutes at 375.

*Serve with ANYTHING! Stuffing, rice-a-roni, broccoli, green beans, rolls, corn-on-the-cob, salad, etc. This meal is so good...and you have a PERFECT main dish!

Chicken Legs with Carrots and Cauliflower

2009-09-07T07:48:00.000-07:00

I found this recipe a few years back and it is SO TASTY. I'm visiting my mother and she requested that I make this for her. REALLY simple and VERY yummy. It's a Martha Stewart recipe and is quite delicious. Thanks Martha!!!

ingredients:
1 lb. carrots (peeled and cut into 1 1/2" chunks OR baby carrots)
1 lb. cauliflower, cut into medium-size florets
1 1/2 tsp. coriander
3/4 tsp. cumin
Coarse salt and freshly ground pepper
4 whole chicken legs, skin on
1 Tbsp. lemon juice

directions:
1. Preheat oven to 475. In a large roasting pan (or roasting stone) combine carrots, cauliflower 1 tsp. coriander, 1/2 tsp. cumin, 3/4 tsp. salt, and 1/2 tsp pepper; arrange around sides of pan.

2. Place chicken legs along center of pan, and sprinkle with remaining 1/2 tsp. coriander and 1/4 tsp. cumin, season generously with salt and pepper.

3. Roast, stirring vegetables once, until chicken is well browned and crispy and and instant-read thermometer inserted in thigh (not touching bone) reads 180 degrees, 40-45 minutes. Transfer chicken to a platter, and let rest for 5 minutes.

4. Meanwhile, add lemon juice to pan; with a wooden spoon, stir and scrape up drippings, mix in with vegetables. Serve!

Total Time: 1 hour
Serves: 4 adults, or 2 adults and several kids (lots of chicken on this)

Easy Homemade Taquitos

2009-08-24T18:26:00.000-07:00

I made these tonight, and I got a lot of "Thank you for the yummy dinner"-s. They were super simple to put together, quick and yummy.

ingredients:
2 cups cooked, shredded chicken (I used 2 cans of canned chicken)
1 (10 oz) can mild enchilada sauce (I used 6 small packets of taco sauce from Taco Bell)
1 cup shredded cheese (your choice of type)
2 Tbsp. minced onion
1 (4 oz) can diced green chilies (optional)
1 tsp. garlic salt

3/4 cup vegetable oil
24 corn tortillas
Non-stick cooking spray

directions:
1. In a large bowl, combine first 6 ingredients; mix well. Set aside.

2. In small skillet, heat oil. Using tongs, dip tortillas in oil, about 4 seconds on each side; drain on paper towels. Keep warm.

3. Place 2 tablespoons chicken mixture onto each tortilla; roll jelly roll fashion. Place seam side down on a cookie sheet sprayed with cooking spray.

4. Bake at 400 for 15 minutes or until desired crispness. Good dipped in salsa, sour cream, or guacamole.

*Make the mixture to your family's pleasing--I don't think my kids would have liked it as much if I put a lot of enchilada sauce in it--so I put a few Taco Bell packets in it. I like diced green chilies, but left them out for the sake of my kids. It was really simple to make the mixture how we like....just start with the chicken and cheese, and add the rest as desired. This is NO FAIL!!

Chocolate Chip Cookies

2009-08-22T11:56:00.000-07:00

This is a great recipe. I like the variation with the blended oatmeal. It's a nice flavor for sure. Enjoy!

ingredients:

1 cup butter

2 cup flour

1 tsp. soda

1 cup sugar

2 1/2 cups blended oatmeal

1 cup brown sugar

2 eggs

1 tsp. salt

1 tsp. baking powder

1 tsp. vanilla

4 Hershey bars, grated

12 oz. chocolate chips

1 1/2 cups nuts (optional)

directions:

1. Cream butter and sugars together. Add eggs.

2. Blend oatmeal in the blender until a powder. Add to wet ingredients and add the rest of the ingredients.

3. Bake at 375 for 10 minutes. Makes 60+ cookies!!

Mexican Lasagna

2009-07-14T15:54:00.000-07:00

We just got back from vacation. Do you know that feeling of "I never want to eat fast food again?" Well, I'm there. Just eating out in general doesn't sound appetizing at all. I was glad to get home and do some home-cooking. None of our "norms" have sounded really that great though. So, I've been on a search of recipes. I tear them out from here and there, and I go online and find new ones. Tonight, it was a HUGE success. Something new, different, and yummy--and I HAD all the ingredients I needed! This is a Rachel Ray recipe, and in her words, it is "Yummo"!

ingredients:
3 Tbsp. extra-virgin olive oil
2 lbs. ground meat (I used 1 ground turkey, 1 ground beef)
2 Tbsp. chili powder
2 tsp. ground cumin
1/2 red onion, chopped (optional)
1 (15 oz) can black beans, drained
1 cup medium heat taco sauce OR 1 (14 oz) can mexican stewed tomatoes (I pureed these)
1 cup frozen corn kernels (you can use canned corn, drained)
Salt
8 (8") spinach flour tortillas (I used regular, not spinach)
2 1/2 c. shredded cheddar OR shredded pepper jack
2 scallions, finely chopped (for garnish--I omitted)

directions:
1. Preheat oven to 425. Warm LARGE skillet over medium high heat. Add 2 tablespoons extra virgin olive oil--twice around the pan. Add the round meat and season with chili powder, cumin, and red onion. Brown the meat.

2. Add taco sauce or mexican stewed tomatoes to meat. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

3. Coat a shallow baking dish (I used a Pyrex 9x13") with about 1 tablespoon olive oil. Cut the torotillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat/beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again.

4. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve!

Crock-Pot Chicken Cordon Bleu

2009-05-27T21:22:00.000-07:00

My hubby made this for me for Mother's Day and it was superb (maybe because I didn't make it). Either way, it was easy and so tasty.

ingredients:
6 boneless/skinless chicken breasts (or as much as you need)*
1 can cream of chicken soup
1 cup milk
6 slices of ham (1 for each piece of chicken)
6 slices of swiss cheese (1 for each piece of chicken)
1 pkg stuffing mix (Stove-Top or such--with herb pack tossed with crumbs)
1/4 cup melted butter

directions:
1. In small bowl, mix together soup and milk. Coat the bottom of the crock-pot with mixture.

2. Lay chicken pieces on the bottom of crock pot--covering with ham and then swiss cheese. Pour remaining soup/milk mixture over chicken.

3. Sprinkle stuffing mix on top, and then drizzle melted butter over top this.

4. Cook on low for 4-6 hours or high for 2-3.

*I used chicken breast tenderloins--about 13 fit in, and then just made sure they were all covered with ham and cheese.

Oriental Chicken Salad with Crunchy Noodles

2009-05-16T21:45:00.000-07:00

I've had this salad several time throughout my life--and it was even served at one of my bridal showers. Tonight I co-hosted a wedding shower, and decided to serve this--it was well received. It is great to share with others...for showers, luncheons, bbq's, and any kind of entertaining!

ingredients:
for salad...
2-3 cups chopped/shredded cooked chicken breast (more if you want more chicken or less if you want less)
1 head cabbage, chopped or shredded
1 bunch green onions, finely chopped (optional)
1 cup sliced almonds
1/4 cup sunflower seeds
2 packages ramen noodles, oriental flavored
3 tbsp. oil

for dressing...
3/4 cup vegetable oil or canola oil
4 1/2 tbsp. seasoned rice vinegar
4 1/2 tbsp. sugar
2 tsp. salt
1 tsp. pepper
1/2 pkg. ramen noodles oriental seasoning

directions:
1. Smash noodles of ramen and brown over medium heat in 3 tbsp. oil. Once noodles begin browning, add almonds (if you start them at the same time, the almonds will burn before the ramen is brown). Remove from heat and set aside.

2. In large bowl, combine cabbage, green onions, chicken and sunflower seeds.

3. Prepare dressing and set aside until you're ready to serve. When ready to serve, add ramen/almond mixture and dressing. Toss well.

If you prepare the dressing too far in advance, it may get thick and wont remix well if refrigerated. If you plan on eating this as left overs, keep in mind that the noodles will not stay crunchy--keep separate until ready to serve.

Goopy Jell-O Salad

2009-04-22T10:32:00.001-07:00

My friend Shauna came over for Easter dinner (as her family was out of town) and I asked her to bring this as a side. We LOVED it. I had had it before and I knew I liked it, but I wanted to try it out on my kids and my husband (and my hubby is weird about putting things in his Jell-O). It was licked clean. The kids ate all their dinner so they could have more of this.

I thought with BBQ season coming upon us, this might be a good recipe to put OUT THERE so you can all have something refreshing and delightful (and easy-to-make) to take to a BBQ. Thanks Shauna!

ingredients:

8 oz. container cool whip (can use light)

1 box orange jell-o (can use sugar free)

16 oz. container cottage cheese (can use low fat)

1 15-oz. can mandarin oranges, drained and segments cut in 1/2

directions:

1. Mix cool whip and jell-o together, add in cottage cheese and then oranges.

2. Put in nice serving bowl. Let set in refrigerator for 15-30 minutes (although it is ready almost immediately).

3. Serve and enjoy!

variations: the options are endless; here are a few...

Add sliced strawberries with strawberry jell-o

Add raspberries with raspberry jell-o

Add sliced strawberries and sliced kiwi with strawberry jell-o

Add crushed pineapple with lime jell-o

Ritz Chicken Casserole

2009-03-18T16:46:00.000-07:00

A while ago, I was in a recipe group, and this recipe was passed around. I'm not altogether sure who was the contributor, but whoever you are--THANK YOU. I've made it a couple of times now, and my kids and hubby yum it down (even my SUPER-PICKY eater). It's a great way to use up some left-overs (chicken and rice)...it's easy to make, quick, yummy, and the ingredients are in your pantry!

ingredients:

2 cups cubed up chicken (use leftovers or bake up some breasts)

2 cans cream of chicken soup (I use the 98% fat-free version)

1 cup sour cream or plain yogurt (I use the Lite sour cream)

2 cups cooked rice

1 1/4 sticks butter, melted (apx. 11 Tbsp)

1 sleeve of Ritz crackers, crushed (this is 35 crackers)

directions:

1. Mix soup and sour cream/yogurt together. Add chicken.

2. Toss crushed crackers with melted butter.

3. Place rice on the bottom of a greased 9x13" pan. Spread soup/chicken mixture over the rice. Sprinkle with the crackers (that have been tossed with butter).

4. Bake at 350 uncovered for 30 minutes or until heated through and crackers are golden and crisp.

variations:

Add a VEGGIE! I'm thinking some steamed broccoli might be yummy in this. I've even seen it suggested to put some artichoke hearts in. I think maybe even fresh green beans might be yummers in it?

Yummy Uglies

2009-03-03T15:49:00.001-08:00

I found this recipe today and tried it. We just finished eating it for dinner, and it was really fun and yummy--like simple sloppy joes in a cup. The kids sure liked it. I'm going to try out some of the variations below. Have fun!

ingredients:

1 lb. ground beef

garlic powder

onion (fresh or dried/minced)

1 1/4 cup barbecue sauce

1 can refrigerated biscuits (like "Pillsbury Grands")

1 1/2 cup shredded cheddar cheese

directions:

1. Preheat oven to 400. Spray muffin pan with cooking spray.

2. Brown beef with onion (use the amount you desire) and several dashes of garlic powder. Drain fat off meat and stir in the barbecue sauce.

3. Press out the biscuit dough (roll out or use your palm) to stretch each biscuit to 6". Place in muffin cup. Take a large scoop of the meat mixture and place into the biscuit "cup." Sprinkle with cheese.

4. Cook for 13-15 minutes or until brown and flaky. Enjoy!

Variations:

*Instead of BBQ sauce, try Taco Seasoning for a taco-type ugly and garnish with sour cream and salsa.

*I thought of trying this with a sausage and egg mixture...for a breakfast-type of ugly.

*Use your imagination with these "cups"--several fun ideas come to mind!

Chicken & Dumplings

2009-01-10T17:10:00.001-08:00

My sister passed this on to me. It is actually Jessica Simpson's recipe and was featured on the Rachel Ray show. We had it tonight...and 5 minutes after eating it, I'm putting it on my blog, so you know it's good. I'd love to hear how you like it...leave a comment after you've tried it and any variations you used!

ingredients:
3 cans of reduced-fat crescent rolls, divided
1 small rotisserie chicken, no skin or bones (or use left-over chicken)
1 can cream of chicken soup (I use the 98% fat free)
1 can cream of mushroom soup (again, 98% fat free)
1 cup chicken broth
Salt and Pepper to taste

directions:
1. Preheat oven to 400. Roll out 2 cans of crescent rolls and separate into the diamond shaped sections. Place a small handful of chicken on each diamond. Fold dough over and press ends together to create dumplings. Place dumplings in a 9x13" baking dish.

2. In a medium bowl, mix chicken broth and soups together until smooth. Pour the soup mixture over the dumplings.

3. With the remaining can of crescent rolls: roll out dough & cut the dough into strips. Make a crisscross pattern on the top of the dumplings and soup mixture. Season with salt and pepper if desired. Bake for 30 minutes or until the top is a nice golden brown and bubbly.

Chili

2008-12-31T16:15:00.000-08:00

This Chili was awesome. I actually found it on the internet a while ago and finally tried it last night. They say that it's "Wendy's" chili recipe. I made a few minor changes to it. This is probably the best chili I've ever eaten, and especially ever made.

ingredients:
1 lb. ground beef
1 lb. browned sausage
2, 15-oz. cans tomato sauce
2, 15-oz. cans kidney beans (with liquid)
2, 15 oz. cans pinto beans (with liquid)
1 cup diced onion (I minced mine up to smithereens as we're not fans of big onion chunks)
1/2 cup diced green chilies (2 chilies) OR 1 small can diced green chilies
1/4 cup celery stalk (1 stalk)
3 medium tomatoes, chopped
2 tsp. cumin powder
3 Tbsp. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
1 1/2 cups water

directions:
*You'll need a 6 qt. pot, dutch oven (LeCreuset type--not camping type), or crock-pot to make this. It makes a huge amount! Feed a crowd or freeze half for another meal.

1. Brown the ground beef and sausage. Drain off the fat.

2. In your large pot/dutch oven/crock-pot, combine all of the remaining ingredients.
*Crock Pot: place on high for 2 hours and low for the remaining cooking time (3-4 hours). Stir a few times .
*Pot/Dutch Oven: Bring to a simmer over low heat. Cook for 2 to 3 hours, stirring every 15 minutes.

*Serve with corn bread, crackers, or over a baked potato.

*Leftovers can be frozen for several months.

The Adults & the Kids LOVED it. Even my toddler gobbled it up!

4-Star Brownies

2008-12-17T10:20:00.000-08:00

Today, I have a holiday party to go to for one of my kids' class. I signed up to bring brownies. Of course, I look in my cabinet and find NO box mix of brownies. Ugh! Well, I have cocoa, and other baking items, so I'll do it the old-fashioned way. They turned out surprisingly good! Why only 4 stars and not 5...because a 5-star brownie for me is thick, a little gooey, warm, laced with caramel. This is a good basic brownie that you can make from scratch! Yummy and good with milk.

ingredients:

1 cup butter

2 cups white sugar

1/2 cup cocoa powder

1 tsp. vanilla extract

4 eggs

1 1/2 cup all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup walnuts or chocolate chips (or both)

directions:

1. Melt the butter (or margarine). In a mixer (or with a hand mixer) mix all the ingredients in the order above.

2. Bake at 350 for 30 minutes in a 9x13" greased pan.

*You may frost them, but it isn't needed. You can even dust the brownies with powdered sugar (for presentation).

*Next time, we're going to try making it with Dark cocoa powder, as we love the richness of dark chocolate.

Hot Cocoa Mix

2008-12-12T08:44:00.000-08:00

I am a huge fan of hot cocoa. I usually have at least 1 cup a day during the colder months--it warms me from the inside out and is very soothing. Have you noticed that a small can of semi-decent cocoa in the store is at least $4 and makes maybe 6 mug-fulls?? Expensive!! Well, I found this recipe in Good Housekeeping and thought I'd share it with you... I tried it this morning--and it was quick, easy, and awesomely delicious (and I'm pretty picky about my cocoa). I could see making up a batch and putting it in a cute tin as a nice (and useful) Christmas neighbor/friend gift. Hmmm....

ingredients:

1 1/2 cup unsweetened cocoa

1 1/4 cup sugar

6 oz. semisweet chocolate, coarsely chopped (I used semisweet chocolate chips)

**I MADE 1/2 OF THIS RECIPE**

directions:

1. In food processor, with knife blade attached, blend cocoa, sugar, chocolate, and 1/4 tsp. salt until almost smooth. Store in a tightly sealed container at room temperature up to 6 months.

2. To make cocoa: For each serving, in a microwave-safe mug, mix 3 Tbsp. Cocoa Mix with 1 cup milk. Microwave on High 1 1/2 to 2 minutes or until blended and hot, stirring once.

*Top with a dollop of whipped cream on top, or marshmallows.

Makes about 3 1/2 cups of mix.

18 servings.

variations:

*Mexican Spice

Prepare Cocoa Mix recipe as above, adding 2 tsp. ground cinnamon and 1/4 tsp. ground red pepper *cayenne) before blending in a processor.

*Vanilla Variation

Prepare Cocoa Mix recipe as above, adding half of a vanilla bean (pod and seeds) before blending in a processor.

A great tool for making hot cocoa...Mr. Coffee's "CocoMotion." It blend the cocoa so smoothly and makes it light and luscious. It retails for $10-$15 at places like Wal-Mart. I LOVE MINE. My brother and sister in-law got it for me 2 Christmases ago (they drew our name) and it was a great gift...packaged with mugs and cocoas.

White Enchilada Casserole

2008-12-11T12:00:00.001-08:00

We had this at a friend's house not too long ago. I got the main idea from her, and then came home and put it together as best as I could. It turned out great! (Thanks Ann for the great meal) I'm making it again tonight. I think it has found its way into our dinner rotation. Quick, easy and yummy (my 3 requirements for an inductee to our "dinner rotation").

ingredients:
12 corn tortillas
1-2 cups cut up or shredded chicken (left over chicken or canned chicken is great)
1 can cream of mushroom soup (98% fat free)
2 cups sour cream (I use light)
1/2 4 oz. can of diced green chillies (or if you really like chillies, use the whole can)
1 cup shredded mozzarella or jack cheese

directions:
1. Preheat oven to 350. Spray a 9x9 baking dish with non-stick spray.

2. In a medium size mixing bowl, mix all of the above ingredients together EXCEPT the cheese.

3. Place 4 tortillas on the bottom of dish. Spread half of the cream/chicken mixture on this layer. Sprinkle 1/3 cup of the cheese over the cream/chicken mixture.

4. Again, place 4 more tortillas, mixture, and cheese (repeating above step). Finish with 4 tortillas on the top and your last 1/3 cup of cheese sprinkled.

5. Cover with foil. Cook for 40 minutes on 350.

This serves a family of 6 (2 adults 4 kids) well. For a larger group, double the recipe (but only use 3 cups sour cream) and place in a 9x13 size baking dish.

You can serve this alone, or over some tortilla chips (which was how we had it the first time at Ann's and since).

Lemon Jell-O Cake

2008-11-16T21:49:00.001-08:00

A friend of mine, Shauna, brought this one night to a game night at our home. It was so so good, and lemon is always refreshing and delicious in a dessert. I made it again the other night for our ward's progressive dinner when we were hosting the dessert rotation at our home. It was a hit--and it's easy to make!

ingredients:

Lemon Jell-O (6 oz), sugar-free or regular

3/4 cup hot water

1 box lemon cake mix

3/4 cup oil

4 eggs

glaze:

2 1/4 cup powdered sugar

7 1/2 tsp lemon juice

directions:

1. Preheat oven to 350.

2. In a large bowl, dissolve jello, add cake mix, oil and eggs. Mix well and pour in a 9x13" pan. Bake for 35 minutes.

3. Pour glaze on cake and return to oven for 5 minutes.

Herb Buttered Pasta

2008-10-27T21:56:00.000-07:00

I love this dish. It is a refreshing change to have a pasta dish instead of a heavy "meaty" dish. It is so quick and simple--and the ingredients are right in my cupboard. You can toss some blanched broccoli in with it.

ingredients:

8 oz. pasta (your favorite--we use extra-wide egg noodles, but anything will work)

4 Tbsp. butter

1 tsp. dried basil

1 tsp. oregano

1 tsp. thyme (or marjoram)

1 tsp. dill (or caraway seed)

directions:

1. Prepare the pasta according to package directions. Drain but do not rinse (as to keep pasta warm). Set aside.

2. Place butter in pasta and toss until melted. Sprinkle in the other herbs and then salt to taste.

Serving Ideas:

*Serve this pasta dish along side your favorite meat dish...it's great with a rotisserie chicken.

*Even better...use as the main dish and serve with a vegetable side (green beans are great with this)

Egg Strata

2008-10-13T19:21:00.000-07:00

I call it "Egg Pizza" for the sake of the kids! They seem to eat "pizza" with more enthusiasm.

This recipe has been in my family for a long time. My mother made this frequently and now I make it every so often. It is hard to mess this up. Recently I went camping with my family and some friends...and I made this in the dutch oven. It was great! You can make this for breakfast, a brunch, and we have it all time time for dinner--it is good any time of day! There are many variations to this, and you can add ingredients that you personally like and change what I've put here. Get creative and enjoy!

ingredients:
10-14 eggs (use your judgement...for a dryer strata, use less, for a fluffier more quiche like, use more)
1/2 to 3/4 cup milk
Salt
Pepper

Mix this all together...beating the eggs well.

optional ingredients:
sausage, chunked up and cooked
bacon, cooked
ham, sliced or diced up
mushrooms
broccoli or spinach

Use any or all of these ingredients...it's up to you!

cheese--2-3 cups of your favorite cheese blends mine are:
1-2 cups swiss, shredded
2 cups cheddar, shredded

10-12 pieces of bread, or more (you may lightly butter to make it richer, but it's not necessary)

directions:
1. Spray with non-stick cooking spray, a 9x13" baking dish. Line your dish with bread...however many slices will fit, and it's okay to squeeze them in tightly.

2. Sprinkle half of your meet and optional ingredients over the bread. Sprinkle half of your cheese mixture over this layer. Pour 1/2 of the egg mixture over this layer.

3. Again, lay as much bread down as you can for another layer. Put the rest of your meat and then your egg mixture on this layer. Finish by sprinkling the rest of your cheese on the top.

4. Cover with foil and let it soak in the refrigerator for at least 2 hours. Overnight is great.

5. Cook at 350 for 45 minutes to 1 hour, or until egg is completely cooked and it's not mushy. (Don't be confused by the cheese...it may be melted and gooey, and that is fine, as long as the egg is done.)

*When I made it in the dutch oven, I added a couple of layers, doing the same thing, and I tried putting some cream cheese droplets on each layer for a variation...it was great.

*I'd like to try some pepper-jack cheese sometime and maybe some cilantro and chorizo (mexican sausage)...and perhaps serve it with salsa and sour cream for a completely different take on a great base meal.

Spanish Rice

2008-10-09T12:37:00.000-07:00

This recipe has been in the family for a while now. It was given to my mother from our close friend Debi, and my mother passed it along to me. I made it last night for dinner along with the chicken cheesy enchiladas. It's a great side to have with any Mexican dish you are making.

ingredients:

1 cup rice

1/2 tsp. garlic powder

3/4 tsp. cumin

1/2 onion--diced

salt

pepper

oil

1 small can (8 oz.) tomato sauce

2 cups chicken broth (1 can)

3 rings cut bell pepper (optional)

directions:

1. Heat the oil in a large skillet. Brown the rice in hot oil. Add onion. Season with garlic powder, cumin, salt and pepper.

2. Add the tomato sauce and chicken broth (slowly). Taste liquid to see if there is enough salt and add more accordingly. Add bell pepper rings on top.

3. Cover and cook on low for 30 minutes.

Easy Chicken & Cheese Enchiladas

2008-10-08T18:18:00.000-07:00

I tried this recipe tonight. It took only 10 minutes to prepare. I had all the ingredients on hand and it was yummy! It's a Campbell's Soup recipe.

ingredients:

1 can cream of chicken soup (can use %98 fat free)

1/2 cup sour cream

1 cup picante sauce

2 tsp. chili powder (I used a bit less for the kids' sake)

2 cups chopped cooked chicken (I used 2 Kirkland canned chicken)

1/2 cup shredded Monterey Jack cheese (cheddar would work fine too)

6 flour tortillas (6"), warmed (there was enough chicken mixture for me to make 8 enchiladas)

1 small tomato, chopped (for garnish--I left out)

1 green onion, sliced (for garnish--I left out)

directions:

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. (I left the cheese out of this part and just sprinkled cheese into each enchilada as I was assembling).

3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them in a 11x13 baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

4. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Katie Couric's Lemon Chicken

2008-09-29T06:19:00.001-07:00

I found this recipe some time back in a magazine. I think it may have been Good Housekeeping. We've really enjoyed it in our family. Often, Isabel will request that I make this. I have to say that it is light, tangy and flavorful. I have these ingredients on hand--so no special trips to the store--AND--it's rather quick to make! EASY, QUICK & YUMMY!

yield: 4 servings

ingredients:

4 skinless, boneless chicken breast halves (1 1/4 lbs.)

3 Tbsp. flour

2 Tbsp. butter

2 Tbsp. olive oil

2 cups (or 1 can) chicken broth

6 Tbsp. lemon juice

salt and pepper to taste

directions:

1. Pound chicken breasts with meat mallet to a uniform 1/2-inch thickness. Dredge lightly in flour, reserving excess.

2. In large saute pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4 to 5 minutes, turning once, until juices run clear. Remove chicken to plate.

3. Stir in reserved flour (add a little if you have none left after dredging) into saute pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly.

4. Return chicken to pan to heat through. Season to taste with salt and pepper.

*Dress it up with thinly sliced mushrooms or capers (optional).

*I serve this with rice and usually broccoli. Choose your favorite side dish and vegetable. This chicken will taste good next to any side!

Angel Hair Lasagna (a.k.a. Spaghetti Casserole)

2008-09-17T14:41:00.000-07:00

A friend of mine recently asked for this recipe...we had it many moons ago when she and her hubby came for dinner. I actually got the recipe from my sister-in-law. It's a family favorite for sure!

ingredients:

8 oz. cream cheese*

16 oz. sour cream*

1 lb. hamburger or ground turkey

large jar or can of spaghetti sauce

1 package of spaghetti noodles (I use Angel Hair)

16 oz. mozzarella cheese*

directions:

1. Cook the noodles and set aside to cool--but keep moist.

2. Bring cream cheese and sour cream to room temperature and mix well with beaters.

3. Grate the cheese and set aside (or buy grated).

4. Brown hamburger/turkey and simmer in spaghetti sauce for several minutes.

5. Spray a 9x13 pan. Put the cream cheese/sour cream mixture on the bottom of your casserole dish.

6. Layer noodles, then meat sauce, then mozzarella. Repeat once more. Cover and bake at 350 for 1 hour.

*Lower-fat options: use 1/3 less fat cream cheese, lite sour cream, park-skim mozzarella

I usually end up wanting this a little more saucy, so I use one can/jar of sauce with the meat, then another 1/3 can/jar of sauce over the top before the final layer of cheese. Optional!

Grandma's Rice Pudding

2008-08-25T15:24:00.000-07:00

Growing up, my grandma would serve us rice pudding quite frequently. I always looked forward to it, though I always did wish it was just a little sweeter (my sweet-tooth). When she passed on, I checked with the family and no one really knew her recipe. I guess she just made it from her head, heart and habit. I was chatting with a friend, Debbi, and she gave me this recipe. I finally tried it today and it is so yummy. It does remind me a lot of my Gammi's (but I put a little more sugar than she would have I think). I hope my kids will like it too, and maybe someday my grandchildren.

ingredients:

1-2 cups cooked rice

1 tsp cinnamon

1/2 tsp nutmeg

3/4 cup sugar

3 eggs

1 tsp vanilla

raisins

3 cups warm milk

directions:

1. Mix dry cooked rice with spices. Add sugar. Combine eggs vanilla and add to rice mixture. Add the desired amount of raisins.

2. Add 3 cups warm milk, microwave 1 minute per cup; mix again with fork. Put in double boiler.

3. Cook for 90 minutes. Remove from water. Let cool completely

*If you want more custard, add 1 more egg and 1 more cup of warm milk.

Homemade White Bread

2008-08-25T09:23:00.000-07:00

I recently had surgery, and a good friend of mind, Cindy, brought a delicious meal to my family. I wasn't able to eat much, but I did have some of her bread and immediately asked for the recipe. I just made it this morning and it was super quick and easy...and yes, yummy! I think the bread flour really makes a difference in the success of your homemade bread. I did the "bread machine option" just to make the mixing/kneading easier. I baked it in one of my Pampered Chef loaf stones. It is delightfully yummy!

ingredients:

1 pkg active dry yeast (2 1/2 tsp)

1 1/4 cup warm water

3 1/4 cup bread flour

2 Tbsp vegetable oil

2 Tbsp sugar

1 tsp salt

directions:

1. Dissolve the yeast in the water in a large bowl. Add the oil, sugar and salt and 2 cups of flour, and mix with a mixer. Slowly add the remaining flour by hand until it becomes a nice dough.

2. Cover and let rise about 30 minutes. Punch batter down, and make into a loaf, placing it in a greased 9x5" loaf pan.

3. Allow the dough to rise again for about 30 minutes. Bake at 350 for about 30 minutes.

bread machine option:

1. Dissolve the yeast and water in a bowl--pour into bread maker. Add the rest of the ingredients and let it mix on any cycle until it becomes a nice dough - usually about 6 or 7 minutes.

2. Unplug bread machine and just let the dough rise inside for the first 30 minutes. Take dough out, shape into a nice loaf, and put in a greased loaf pan. Let it rise 30 more minutes.

3. Bake in oven at 350 for 30 minutes.

Crock Pot Candied Chicken

2008-08-24T22:02:00.000-07:00

It's not really candied chicken, it is a sweet and delicious tasting chicken. I found this on a fun web-site/blog that has a TON of crock-pot recipes. We tried it and I thought I'd share it with all of you.

ingredients:

12 boneless skinless chicken thighs or 6 boneless skinless breast halves (or mix both)

1 cup brown sugar

1/4 cup lemon-lime soda

2/3 cup vinegar (use your favorite)

3 cloves garlic, smashed and chopped

2 Tbsp. soy sauce

1 tsp. ground pepper

directions:

1. Place your chicken in the crock pot. Cover with brown sugar, pepper, garlic and soy sauce. Add the vinegar and soda.

2. Cover and cook on low for 6-8 hours. I cooked it for 6 hours and the chicken was a bit too done...I think I'll cook it for closer to 5 hours on low--tops. It cooked up really quick. It will differ slightly also if the chicken is frozen or thawed. It was VERY yummy though! Just watch your chicken--you know your crock pot best too.

Serve with Rice and your favorite veggies.

Sloppy Joes

2008-08-19T10:36:00.001-07:00

I've made this periodically for my family--it's one of our favorite dinner nights. We love these Sloppy Joes, and really, the ingredients are all pretty much right here at home.

ingredients:

1 lb. ground beef

dry minced onion

1 1/2 cup ketchup

2 Tbsp. vinegar

1/2 cup brown sugar

1 1/2 Tbsp. prepared mustard

3 Tbsp. Worcestershire sauce

directions:

1. Brown your beef with a few shakes of minced onion (optional). Drain beef.

2. In a small sauce pan, combine remaining ingredients. Add more vinegar or brown sugar to get the taste and tangy-ness you desire. If you like your Joes real sloppy, add more of each ingredient. Let ingredients stew for 5-10 minutes.

3. Combine sauce with the beef. Serve on your favorite bun or roll.

*We love our Sloppy Joes with steamed broccoli. You can do chips, or any of your favorite veggies.

Dutch Oven Peach Cobbler

2008-08-17T15:44:00.001-07:00

We had this too at the camp out and it was quite tasty. My friend had all the ingredients in a bag and ready to go--the dry ingredients together, then butter and peaches each separately. It made it quite easy to throw together once at the camp site. I can imagine that I can make it in my Dutch oven, but place it in my oven at home at 350 degrees. This recipe is an adaptation from Byron's Dutch Oven Recipes.

Serves: 12

ingredients:

1 1/2 stick butter

3 cups flour

3 cups sugar

1 1/2 Tbsp. baking powder

1 1/2 tsp. salt

2 1/4 cups milk

4-5 cups sliced peaches

1 1/2 tsp. cinnamon

directions:

1. Melt butter in a 12" Dutch oven. (use 10-12 briquettes on bottom unless you are stacking your ovens--then use whatever is top heat for first oven, and put 16 to top of this cobbler)

2. In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth. Pour batter over melted butter--do not stir. Carefully add peaches over top of the batter--do not stir. Sprinkle cinnamon over top.

3. Cover and bake using 10-12 briquettes on bottom and 18-20 on top for 45-60 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.

4. Serve topped with whipped cream or with vanilla ice cream.

Dutch Oven Teriyaki Chicken & Potatoes

2008-08-17T15:01:00.000-07:00

Our ward had a camp out recently, and it was so much fun. A friend of mine and I decided to "dutch oven"-it together. I made the main course and she made the desert. Some while back, for one of our Relief Society Enrichment nights, we had a demonstration on Dutch Oven cooking...it was a fabulous demonstration and I was so inspired that I went out and bought a great pre-seasoned Dutch oven the very next day. I hadn't gotten a chance to use it until our ward camp out.

Cooking in a Dutch oven isn't very complicated, but you do need to have some instructions. I will provide those at the end of this recipe. The teriyaki chicken and potatoes were fabulous and I got GREAT compliments on the dish. I must say myself, that it was a grand success--especially as it was my 1st time dutch-oven-ing.

I imagine (and I'm going to attempt it) that you can prepare this for the crock pot as well. This recipe below cooks enough for 2 large families, so you may want to half the recipe for you sole family...or invite other over--maybe the missionaries--they have great appetites!!

ingredients:
10 boneless chicken breasts (or 16 breast cutlets)
Yoshida's Gourmet Sauce (you can buy this at Costco--and check your store too)
or
your favorite thick Teriyaki Sauce

8-10 potatoes, thinly sliced (peeled or unpeeled)
2 lbs bacon
1 large onion

directions:
1. Brown the bacon in a hot Dutch oven, or prior in your own skillet. Add diced onion (we minced our onion so as to not have big chunks of onion).

2. Brown chicken in hot Dutch oven, or prior in your skillet. It does not need to be cooked through as it will finish cooking in the Dutch oven.

3. With a little of the left over bacon grease, drizzle it on the bottom of the Dutch oven. Place a layer of chicken, top with Yoshida sauce (as much as you desire), potatoes, bacon and onions. Continue this layering.

4. Place lid on the dutch oven and cook for 45 minutes to 1 hour on hot coals. You need to rotated the dutch oven on the coals 1/4 turn every 15 minutes, and rotate the lid 1/4 turn every 15 minutes as well.

5. If you want, try making this in the crock-pot. I'm sure it will taste rather yummy as well.

*Heat your coals prior to placing the dutch oven on them. The best way to do this is to use a charcoal starter (see picture). We can Dutch-oven cook at home...we bought a large aluminum drip pan that you can buy at Wal-Mart or an Auto store. Place the coals right on it--area of course is hot, so use caution!!

*How many coals do I use so I don't burn the food, here's a great formula...and easy to figure out!

Plus Four – Minus Four Rule

Dutch Oven Size Minus four briquettes on bottom
Dutch Oven Size Plus four briquettes on top
12” oven – 8 (12-4) briquettes on bottom, 16 (12+4) briquettes on top

14” oven – 10 (14-4) briquettes on bottom, 18 (14+4) briquettes on top

*For more instructions on how to Dutch-oven cook, email me!

Cheesy Chicken Manicotti

2008-08-08T14:52:00.000-07:00

My sister recently passed this recipe along to me. We finally were able to try it and it was rather yummy! Thanks Marcie!

ingredients:

1 can cream of chicken soup (you can use 98% fat-free)

1 1/2 cups water

1/4 lb. (4 oz.) Velveeta Cheese (you can use Velveeta 2% for lower fat)

2 cups frozen broccoli florets (I used fresh)

12 manicotti pasta shells, uncooked

1 lb. boneless skinless chicken breasts, cut to 1/2-inch strips (cooked or uncooked)

1/4 cup grated Parmesan cheese

directions:

1. Preheat oven to 400. Mix soup, water, and Velveeta in microwavable bowl. Microwave on HIGH 3 minutes or until Velveeta is melted and mixture is well blended, stirring after 2 minutes.

2. Pour 1/3 of the soup mixture onto the bottom of a 9x13-inch baking dish; set aside. Add broccoli florets to the remaining soup mixture.

3. Stuff pasta shells with the chicken strips; placing in baking dish. Cover completely with remaining soup/broccoli mixture. Sprinkle with Parmesan cheese. Cover with foil.

4. Bake 45-50 minutes or until pasta is tender and chicken is cooked through.

yield: 6 servings, 2 manicotti shells each.

prep time: 10 minutes

total time: 1 hour

Country Salisbury Steak

2008-07-29T14:58:00.000-07:00

I found this recipe a while ago and we've been enjoying it on occasion. As a kid, every now and then, we'd get TV Dinners. Did your family do that? Well, I always loved the Salisbury Steak. When I came across this recipe, I was excited to try it and we weren't let down. It is extremely quick to prepare and yummy! I found it in my Kraft Every Day Foods (free) magazine.

ingredients:

1 1/2 lb. extra lean ground beef

1 pkg. Stove Top stuffing mix for chicken

1 1/4 cups water, divided

3/4 cup chopped onion (I use a little dehydrated onion for this)

1 pkg. (8 oz.) fresh mushrooms, sliced

optional for sauce: (I use a brown gravy pack instead)

1/2 cup Kraft Original Barbeque Sauce

1/4 cup water

directions:

1. Preheat oven to 375. Mix meat, stuffing mix, 1 1/4 cups of the water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan.

2. Bake 25 minutes or until cooked through (160 degrees).

3. Saute your mushrooms. Prepare your brown gravy packet according to the instructions. Combine and serve over the patties.

3. Spray a large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 cup water. Reduce heat to low. Cook 1 to 2 minutes or until sauce is heated through. Serve over the patties.

We serve with a potato dish of some sort--scalloped, mashed, baked. This would be great with any side though; rice, stuffing, etc. Serve with your favorite vegetable.

Japanese Chicken

2008-07-20T16:41:00.000-07:00

My visiting teacher brought this meal into us just after I had my 4th child. We really loved it, and to my happy surprise, the recipe was in our ward cookbook. In the ward cookbook it's called "Lori's Japanese Chicken" and it was submitted by Debbie Fordham. This is one of our family favorites. There is a little more time involved, but it is not complicated at all. You'll love the outcome!

ingredients:

boneless, skinless chicken breasts, or breast tenderloins (as many as your family eats)

2 beaten eggs (you can substitute plain yogurt for this step)

1 cup flour

1 cup oil

3 Tbsp. soy sauce

1/2 cup water

1/2 cup vinegar

1 cup sugar

directions:

1. Beat your chicken breasts to about 1/4" thickness. Dip chicken into egg (or yogurt), then into flour. Fry in oil until chicken is deep brown in color.

2. Place in 9x13 pan. Prepare sauce by combining soy sauce, water, vinegar and sugar. Pour over chicken.

3. Bake at 350 for 30-40 minutes. Baste with sauce while baking. Serve with rice.

Taco Ring

2008-07-17T19:30:00.000-07:00

This is an oldie-but-goodie. I believe I had it at one of the first Pampered Chef parties I attended. I made this just last night--it was quick and SO EASY. And Yummy! It was nice to bring something back into our rotation that we hadn't had for a while.

ingredients:

2 pkg. (16) crescent rolls (you can use low-fat)

1 lb. ground beef--browned

1 pkg. taco seasoning

2 Tbsp. water

1 cup shredded cheese (cheddar is preferable)

optional ingredients for garnishing and topping

1 medium green pepper

1/2 head lettuce

1 medium tomato

1 small onion
salsa

sour cream (save a few calories without sacrificing the taste and use lite!)

directions:

1. Brown your beef. Combine meat, seasoning, cheese and water. Mix all together.

2. Arrange crescent triangles in a circle on a round stone or round pan. Spoon meat mixture over rolls. Fold points of triangles over filling and tuck under base at center (filling will not be completely covered).

3. Bake 20-25 minutes at 350.

Optional: Shred lettuce, cube tomato, chop onion and olives. Place in center. V cut the top of a pepper and put salsa in it. Place in center.

Note: Even if you can't do all of the garnishments, try just a little salsa or lite sour cream dollop on the top of the ring. Serve with a different veggie if you don't have time to prepare the lettuce and other toppings.

Frank's RedHot Buffalo Chicken Dip

2008-06-14T06:21:00.000-07:00

A friend brought this over last night for game night, and it was fabulous! We love "buffalo" seasoned food, so this was right on for us. I'm always looking for a new dip too. Enjoy!

ingredients:

8 oz. pkg. cream cheese

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cups shredded cooked chicken (she used canned chicken and it was perfect)

directions:

1. HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften.

2. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken.

3. BAKE 20 min. or until mixture is heated through; stir.

Garnish as desired. Serve with crackers or vegetables.

Microwave Directions: Prepare as above. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.

Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.

chicken quesadillas with mango chutney

2008-05-04T17:35:00.000-07:00

When we first moved to New York, our friends invited us over for dinner one Sunday evening. This is the recipe of what she served. I thought it was delicious and creative. It's become a family favorite and whenever I see mangoes in season, I get really excited to make this again for my family.

ingredients:

3 chicken breasts, cooked and cut up

4 cups apx. mozzarella cheese

10 flour tortillas

2 mangoes, cut up into 1/2" pieces

2 kiwis, cut up and diced

1/2 bunch cilantro, snipped

2/3 cup corn, either from a can and drained or frozen--thawed, even fresh

1/2 red onion, diced (optional)

directions:

1. Grill/bake chicken, seasoning with a bit of lemon pepper if you desire. Cut up into small pieces

2. Cut up mango and kiwi into small pieces. Cook corn according to package directions. Mix with mango and kiwi.

3. Chop/snip up cilantro and add about 3 Tbsp. into fruit mixture.

4. Add diced onion to mixture.

5. In a skillet, place a tortilla down, add cheese, chicken (see below), then top with a few sprigs of cilantro (to taste), top with another tortilla. Place the lid on the skillet and cook in skillet until cheese is melted.

Molten Lava Chocolate Cakes

2008-04-21T08:45:00.000-07:00

I made this last night for our dessert. They really did turn out how they look in the picture! It is one of Jim's favorite...ok, me too! Kind of like a chocolate souffle that we would always order at our favorite restaurant in New York. They are extremely simple. If you don't have any ramekins, get some--they're rather inexpensive and good for serving your kids apple sauce or fruit in, etc. (or borrow them from me)! This is a BAKERS Chocolate recipe.

ingredients:

6 ounces semi-sweet or dark bittersweet chocolate (BAKERS is good, or any kind of baking chocolate)

10 Tbsp. butter

1 1/2 cups powdered sugar

1/2 cup flour

3 whole eggs

3 egg yolks

directions:

1. Preheat oven to 425. Grease 6-6 oz. ramekins/custard cups/souffle dishes. GREASE LIBERALLY! Place on baking dish.

2. Microwave chocolate and butter in large microwavable bowl on Medium (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is melted completely. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared ramekins.

3. Bake 14 to 15 minutes or until cakes are firm around the edges but soft in the centers. Let stand 1 minute. Run small knife around the cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately. (They were actually good after being refrigerated over night and warmed up in the morning.)

crock pot chicken tacos

2008-04-17T16:28:00.001-07:00

My sister-in-law, Summer, shared this recipe with her recipe club. I tried it today and it was VERY simple to put together in the crock pot. It was a winner with my family. They all ate it--all of it. Very very yummy. Simple to make, yummy to eat. It passes our test.

Sara served them with Navajo Fry Bread (recipe below)

ingredients:
2-3 chicken breasts (you can use 7 or so chicken breast tenders)
1 can chicken broth
1 pkg taco seasoning
1 cup salsa
1 can corn, drained
1 can black beans, drained

Place the above ingredients in the crock pot on high for 3-4 hours on HIGH. Just before serving shred chicken and add:

1 cup sour cream
1/2 cup shredded cheese

It will be runny. I like to fry up scones and make navajo tacos. I take them out of the freezer just before frying and put them in the microwave for 30 sec. to thaw. Then stretch them and fry 'em up...Or serve in taco shells or flour tortillas. My husband eats it like soup so you could try that too.

Top with: Cheese, Lettuce, tomatoes, onions, salsa, avocados, or anything else that sounds good.

navajo fry bread

2008-04-17T16:17:00.000-07:00

I found this on the internet tonight and made it to serve the crock pot chicken tacos on (recipe above). It was relatively easy to make and quick. Next time I make the, I think they'll be even better. Very very tasty though. I could see making these and putting a can of chili and cheese over it, or making a dessert with them...maybe with cinamon & sugar or powdered sugar. There are a lot of options with this fry bread. Have fun!

Recipe from: Cynthia Detterick-Pineda

ingredients:
2 cup unbleached flour
¾ teaspoon salt
2 teaspoon powdered milk
2 teaspoon baking powder
1 cup water
Vegetable oil for frying

directions:
1. Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

2. Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

3. Cut the dough into four (6) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. NOTE: Don’t worry about it being round. It doesn't need to roll into your mouth!

4. Heat the vegetable oil to about 350 degrees. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.

5. Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take only a minute or so.

Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Manicotti Cordon Bleu

2008-03-11T08:16:00.000-07:00

I haven't tried this yet, but I plan to soon. I actually found it on a coupon my milk man left for me and thought it looked interesting. If you try it too, leave a comment and let me know how you liked it!

ingredients:

1 pkg (12 oz.) string cheese snacks

12 slices deli ham or turkey

12 manicotti shells, uncooked

1 jar (26 oz.) pasta sauce

3/4 cup water

1/2 cup Artisan Blends Parmesan Cheese

directions:

1. Unwrap string cheese; place over each meat slice and roll up. Slide rolled cheese into pasta shell.

2. Combine pasta sauce and water; mix well. Spread 3/4 cup sauce mixture over 9x13-inch baking dish. Arrange filled manicotti shells in dish; spread remaining sauce over mixture evenly over shells.

3. Cover with foil; bake in preheated 350 degree F oven for 50 minutes or until pasta is tender. Top with parmesan cheese.

Note from Sara: Make sure you cook this with foil on until the noodles are soft. You may even want to buy the "ready to bake" manacotti noodles, or boil regular Manacotti noodles for a couple of minutes to get them started! Good luck!

Mom's Parmesan Chicken

2008-03-10T20:09:00.000-07:00

This recipe was given to me by Kristen Johnson...a friend in my ward. I haven't tried it yet, but it sounds very tasty and not too complicated! If you try it, leave a comment and let me know how you like it! Thanks Kristen!

ingredients:
6 boneless, skinless chicken breasts
garlic salt
1 c. of Ritz crackers
½ c. parmesan cheese
½-1 c. sour cream or plain yogurt
¼ c. butter (optional)

directions:
1. Preheat oven to 350.
2. Pat chicken breasts dry, sprinkle chicken with garlic salt, let sit.
3. Crumble about a cup of Ritz crackers. Combine with parmesan cheese.
4. Dip chicken in sour cream or plain yogurt and cover with dry cracker mixture. Optional: drizzle with melted butter.
5. Bake at 350° for 30 minutes.

Best Chocolate Chip Cookies

2008-03-07T07:24:00.000-08:00

On several occasions, I've had people's chocolate chip cookies and thought "Why don't mine ever turn out that way?" Well, last night I attended a baby shower and I found myself thinking this again. Our hostess directed me to the recipe...which happened to be from Allrecipes.com--my favorite on-line site for recipes. I thought I'd share the recipe with you too. It was rather yummy. Not too mushy, and not too crisp. Just right!

ingredients:
1 cup butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 eggs
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. hot water
1/2 tsp. salt
2 cups chocolate chips
1 cup chopped walnuts

directions:
1. Preheat oven to 350 degrees.
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to the batter along with salt.
3. Stir in flour, chocolate chips, and nuts. Drop by large spoonfulls onto ungreased pans.
4. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

*The lady that made these last night said she baked them for EXACTLY 10 minutes. When she took them out they were still soft in the center, but when they cooled, they were just right and didn't taste under-done.

Beef Taco Skillet

2008-03-04T16:19:00.000-08:00

I made this for dinner tonight and it was so yummy I had to run and put it on my blog to share with all of you. It really took maybe 5 minutes to prepare it and it was complete in less than 20! So so easy. It is a Campbell's recipe. Chances are...you'll have the ingredients on hand. I hope you'll enjoy it as much as my family did!

ingredients:
1 lb. ground beef
1 can Campbell's Tomato Soup (regular or 25% less sodium)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6"), cut into 1" pieces
1/2 cup shredded Cheddar cheese

directions:
1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with cheese.

Makes 4 servings.

BLT Ranch Salad Pizza

2008-03-04T09:05:00.000-08:00

I received this recipe from a friend that is a Pampered Chef Consultant. It was just what I was looking for--something new and delicious for dinner. Though the prep time was a little more than most of my meals, it wasn't too complicated at all. It is really easy to make it --less-fattening-- too...just substitute some of the ingredients for lower-fat options. The results were fabulous...my family LOVED it!

ingredients:

1 pkg refrigerated pizza crust (or make your own)

2 cups thinly sliced lettuce

2 plum tomatoes

1 pkg, 8 oz., cream cheese, softened (I used the low-fat version)

1/2 cup ranch salad dressing, divided

1 garlic clove, pressed

1/2 cup shredded cheddar cheese

1/4 cup pitted ripe olives, sliced

1/4 cup chopped red onion

6 slices bacon, crisply cooked, drained and crumbled (or use turkey bacon)

directions:

1. Preheat oven to 400. Unroll pizza crust to within 1 inch of edge of lightly floured rectangle stone. Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.

2. On cutting board, thinly slice lettuce. Seed and dice tomatoes.

3. In medium bowl, combine cream cheese, 1/4 cup of the salad dressing and garlic; mix well and spread evenly over crust.

4. Top Pizza with lettuce, tomatoes, cheese, olives, onion and bacon.

5. Drizzle with remaining dressing. Cut into squares; serve immediately.

Sausage Tortellini Soup

2008-01-30T12:13:00.000-08:00

A very thoughtful friend brought this over last night for my family, as I've been a bit under the weather. It was so yummy, I thought I'd share it. I'm excited to have another meal to add to our family-meal-rotaion. The recipe comes from my ward cookbook...by Melinda Thompson. Thank Liv!

ingredients:
2 lbs. ground Italian sausage
2 cloves minced garlic
1 med. chopped onion
6 c. beef broth
6 c. canned pureed tomatoes
3 large carrots, chopped
2 Tbsp. oregano
3 1/2 c. tomato sauce
2 tsp. basil
2 Tbsp. parsley
1 bay leaf
2 (10-oz.) pkgs. tortellini

directions:
Brown sausage and drain. Saute onion and garlic in a large pot. Add all ingredients except tortellini. Simmer 2-3 hours. Add tortellini the last 45 minutes of cooking time.

Melting Mint Brownies

2007-12-07T13:11:00.000-08:00

I made these today and they are delicious. I actually had them at a Stake Activity Day Girls Father/Daughter Dinner & Dance. I got the recipe so that we can serve them at one of our activities. The mint layer just melts in your mouth.

Brownies--make this recipe or for faster service, make a box mix

ingredients:
1/2 c. butter
4 ounces unsweetened chocolate
1 1/2 c. sugar
3 eggs

1 1/2 tsp. vanilla extract

1 c. flour

1/2 tsp. salt

directions:

Heat the oven to 350 and great a 9-inch square pan.

Place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth.

In a separate bowl, whisk together the sugar and eggs.

Stir in the chocolate and the vanilla extract.

Finally, stir in the flour and salt until thoroughly combined.

Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean.

Cool for at least 1 hour.

Mint Frosting Layer

ingredients:

1/4 c. softened butter

2 1/2 c. confectioners sugar

1 1/2 to 3 Tbsp. milk

1/2 tsp. peppermint extract

green food coloring

directions:

Cream the butter and confectioners' sugar.

Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable.

Beat in the peppermint extract.

Tint to the desired shade with green food coloring.

Frost the cooled brownies, cover, and chill for 1 hour.

Chocolate Topping

ingredients:

3/4 c. semisweet chocolate chips

3 Tbsp. butter

directions:

Pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts.

Stir until smooth.

Pour the chocolate over the brownies and smooth it with a knife.

Refrigerate for 45 minutes or until the coating hardens.

Bring the brownies to room temperature, then cut.

Pumpkin Crisp

2007-11-17T07:21:00.000-08:00

I made this last night for a game night, and it was SO delicious and everyone really loved it. I think I first got this recipe while living in NY...and they had us make it for an Enrichment night at church. It is excellent and warm for fall eating...and anytime you want a delicious flavorful dessert.

ingredients:
1 package yellow cake mix
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1 1/2 cups chopped pecans
3 Tbsp. brown sugar
1 cup melted butter

whipped topping

directions:
Preheat oven to 350.

Grease bottom of 9x13" pan.

Combine pumpkin, milk, eggs, sugar, spices and salt in large bowl.
Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Sprinkle with brown sugar.
Drizzle with melted butter.

Bake for 55-60 minutes or until golden and set.

Cool Completely.
Serve with whipped topping.
Refrigerate leftovers.

2007-11-13T10:52:00.000-08:00

Tami’s Creamy Chicken Soup

(my friend made this for a holiday party one year and it was rather tasty. I just made it last Sunday and threw everything into the crock-pot before church--and it was great that way too)

2 big cans (26 oz each) cream of chicken soup (you can use 98% fat-free)
1 can evaporated milk
1-2 Tbsp. Mrs. Dash’s seasoning
3 Tbsp. chicken bullion

Put on stove and heat (not boiling). Turn down to lowest setting and add:
2-3 cups milk

In meantime boil:
frozen pack peas
frozen pack carrots

Boil:
6 cubed potatoes

Boil & Shred:
5 chicken breasts (I used a rotisserie chicken--all de-boned and cut up)

Throw all in a pot together.
Add some water from chicken and potatoes. Simmer.
Put cheese on top when you serve.

This makes a huge serving for a crowd--you can get at least 2 meals from it, or you can halve the recipe.

Speedy Chicken Stir-Fry

2007-10-08T15:35:00.000-07:00

We had this for dinner tonight. I got it from the Kraft's Food & Family book. You should subscribe to this if you don't get it--it's free--and it has really yummy and delicious recipes that are realistic for a family (not too difficult or over the top exotic). This gets added to our meal rotation for sure.

ingredients:

8 oz. angel hair pasta (capellini), uncooked

2 cups broccoli florets

1 lb. boneless skinless chicken breasts, cut into thin strips

1/2 cup Kraft Asian Toasted Sesame Dressing (you wont be sorry you bought this ingredient--it's fabulous)

2 Tbsp. soy sauce

1/4 tsp. each ground ginger, garlic powder, crushed red pepper

1/3 cup chopped Planters Dry Roasted Peanuts (we used some cashews)

Sesame Seeds (this was our own little add in)

directions:

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time.

Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6-8 minutes or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 minute; stirring occasionally.

Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with the nuts.

Makes 4 servings, 2 cups each.

Substitute: Use whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced carrots or chopped red onions, instead of broccoli.

Chicken Pot Pie - Good Family Meal

2007-09-06T08:06:00.001-07:00

I got this recipe from a church friend of mine, Emily. Since then, we have added it to our meal-rotation as it is really quick and easy to make, I normally have the ingredients on hand and it is really yummy.

Chicken Pot Pie

Ingredients:
2 chicken breasts, cooked and cubed (use any leftover chicken is great too)
pre-made pie crusts (comes in a box of 2 near crescent rolls/biscuits at store)
1 can cream of chicken soup (you can use the 98% fat free)
1 can sliced potatoes
1-2 Tbsp. dehydrated onions
frozen vegetables (use whatever is your favorite--I use peas and corn)
salt
pepper

1/2 cup shredded cheddar cheese
2 pre-made pie crusts (comes in a box of 2 near crescent rolls/biscuits at store)

Directions:
Place all ingredients except pie crust in pan. Heat over stove. Add salt and pepper to taste. Pour mixture into pie crust (deep dish pie plate is best). With additional pie crust, break into pieces and mix with 1/2 cup shredded cheddar cheese. Place on top of pie. Put pie on cookie sheet in case of spill-over. Cook at 400 for 35-40 minutes.

My Pampered Chef Party

2007-09-04T20:29:00.001-07:00

Tonight I had my Pampered Chef party. It was so much fun and the recipe we made was fabulous. As an accent to the dish, we made Asiago Cheese Crisps...which were so easy and very yummy. I could see these going with any pasta dish and many other things. We had it with Chicken Primavera Risotto. So easy...try it out for an accent to your meal. It really set it off!

Asiago/Parmesan Cheese Crisps

Ingredients:
Freshly Grated Asiago or Parmesan Cheese (use as much as you need)
Freshly Ground Pepper

Directions:
Place grated cheese in a circle on a stone or a well greased pan.
Grind a bit of Pepper over the top of each cheese.
Place in the oven, 400 degrees, 5 minutes.
Watch until lightly browned.
Pull out of oven and shape decoratively if desired.

crock pot sausage dip

2007-08-31T10:03:00.000-07:00

This dip is excellent to take to a game night, have at a party, take to a BBQ... It will be all gone. I don't know how else to explain it. My father, while visiting, even insisted I make it for him...so we had it for dinner as a "taco salad"-type meal....not very healthy but VERY delicious.

Crock Pot Sausage Dip

1/2 lb cooked reduced fat ground sausage (browned)
8 oz low fat cream cheese
8 oz fat free sour cream
8 oz can Mexican stewed tomatoes (pureed)
1/2 medium onion (finely chopped)
1 clove garlic
2-3 cups shredded cheddar cheese

*Cook in mini crock-pot: high 2-4 hrs or low 4-6 hrs
*Serve with tortilla chips, on french fries, baked potatoes, etc.

raspberry trifle

2007-08-31T09:22:00.000-07:00

I just got the beautiful new trifle bowl from Pampered Chef and I have made a couple of trifles already. Though I am a chocolate lover... this was rather refreshing and delightful. I found it on allrecipes.com (one of my favorite sites for recipes)...it didn't disappoint. I made it for my book group "Literary Ladies" and it was rather enjoyable.

Raspberry Trifle

ingredients:

1 1/2 cups heavy cream

1/4 cup white sugar

2 (8 oz) pkgs cream cheese, softened

2 teaspoons lemon juice

1 1/2 teaspoons vanilla extract

1/2 cup white sugar

1 (10.75 ounce) package prepared pound cake

2 (10 ounce) packages frozen raspberries, thawed

2 tablespoons unsweetened cocoa powder, for dusting

directions:

*In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form.

*In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar.

*Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

*Slice pound cake into 18 1/2-inch slices.

*Drain raspberries, reserving juice.

*Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices.

*Drizzle with some raspberry juice.

*Spread one-fourth of the cream cheese mixture over cake.

*Sift one-fourth of the cocoa over that.

*Sprinkle with one-third of the raspberries.

*Repeat layers twice.

*Top with remaining cream cheese mixture, whipped cream and sifted cocoa.

*Cover and refrigerate 4 hours before serving.

A Place for Sharing Good Eats

2007-08-31T08:52:00.000-07:00

I LOVE finding new recipes, and sharing them with friends and family. Nothing makes me happier (well...other things make me happier) but...I really love finding a new recipe that my family enjoys, that I enjoy making and that is just YUMMY! Most recipes that make it into my monthly rotations are: 1) Easy to Make 2) Don't require too many exotic ingredients 3) Are Yummy & 4) Taste Delicious.

I hope I can help you out with providing some good ideas...it will take some time to get a good amount of recipes on here, but I'll start! If you want to post one...you can email it to me and I'll post it here for you!

Enjoy!

--Sara