HELP! I'm killing my husband!

This is mainly for Denise, only because she is a vegetarian, but I would LOVE anyone's input! My husband has a bad case of gout in his foot (I know, I thought that was an old fashion disease, too) and I've been doing alot of research and found that it is caused mainly by eating too much red meat and fatty foods (hummmm...). Any kind of fresh fruit, white bread, pasta, rice, potatoes, dairy, and broccoli and cabbage are good for his symptoms. Anyway, I take partial responsibility for his pain because I do all the cooking around here so if anyone has any gout-friendly recipes, I would love to have some ideas! Thanks!

Spiced Cranberry-Orange Mold

I just made this tonight, as in, I just put it in the mold so I have no idea how that part of it will turn out. But the mix tastes so yummy and I know even if the mold doesn't work a pan will always do the trick! Right??? (P.S. My mold is just a bundt pan, that's right, I'm ghetto!)

1 1/2 cups boiling water
2 (3 ounces each) cranberry flavor gelatin
1 (16 ounce) can whole berry cranberry sauce
1 cup cold water
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 orange peeled, sectioned, and diced
1/2 cup chopped walnuts (I say nuts are always optional, I prefer them not in my sweets!)


1. Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Add cranberry sauce, cold water, lemon juice, cinnamon and cloves; mix well. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression).
2. Stir in oranges and walnuts. Spoon into 6 cup mold sprayed with cooking spray.
3. Refrigerate 4 hours or until firm. Unmold. Garnish as desired.

Makes 12 servings.

Nutrition Bonus: This festive holiday dish is low in sodium and a good source of vitamin C from the orange.

Nutrition: (per serving)
Calories 150
Total Fat 3 g
Sat. Fat 0 g
Cholesterol 0 mg
Sodium 70 mg
Carbohydrate 30 g
Dietary Fiber 1 g
Sugars 29 g
Protein 2 g
Vitamin A 0% DV
Vitamin C 10% DV
Calcium 0% DV
Iron 0% DV

Chicken over Chips

I can't take credit for this recipe--it's from Kristen Ann. And it is so delicious! It's like the cafe rio chicken recipe on an earlier post. Brent said we have to have it again, and I may make it once a week. And, when I make it again, I may omit the chicken broth or just add 1/2 a cup--the cafe rio recipe doesn't call for it and I don't think it would make a huge difference. You just have to strain the chicken as you pull it out. Also, I may add an extra can of beans. They were so good!

5-6 chicken breasts
1 can chicken broth
1 cup packed brown sugar
1 cup salsa
1/4 cup BBQ sauce
salt to taste
1 can black label Ranch-style beans
A bag of Fritos!
Shredded cheese
Sour Cream

Place all ingredients, except beans, into crock-pot and set on LOW for 6 hours or HIGH for 4 hours. Shred chicken with fork. Just before serving, add beans and stir, allow to cook for another 30 minutes. Serve over corn chips. Top with cheese and sour cream.

Homemade Marshmallows

Kelli and I made these for my Christmas treat plates last night. They are yummy. My kids ate them up (well, the ones that I let them eat or they'd eat the whole plate!). You can do lots of things with this- use peppermint extract to make them pepperminty, add food coloring to make them festive (or food coloringy), and Kelli and I added mini chocolate chips to one batch and toasted coconut to the other. To add the chips or coconut (or anything else you can think of), you follow the directions like normal, sift powdered sugar to the bottom of your pan, then add your chips or coconut (or sprinkles or mini M&Ms, etc). Then when your marshmallow is in the pan, add the special ingredient to the top too. Anyway, here you go!

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Sprinkle powdered sugar with a sifter in an 8 by 12-inch nonmetal pan (I used an 8x11, and a 9x13 pan would work fine too). Pour in the marshmallow batter (carefully so you don't lift the powdered sugar off the bottom) and smooth the top of the mixture with damp hands (this works WONDERS!). Allow to dry uncovered at room temperature overnight.

Kelli and I found that the marshmallow still sticks to the sides, so you'll have to use a knife to separate those in the morning. Also, I read somewhere to use a pizza wheel dipped in powdered sugar to cut the marshmallows.

**To toast coconut (for a whole batch), put about 7 oz of sweetened shredded coconut in a cool, dry large pan. Toast over low heat for about 15-20 minutes until it's golden, stirring often so it doesn't burn.

Santa Claus cookies

This recipe came from my friend Amanda 3 years ago at a cookie exchange and has been a family tradition ever since! We make this every year for Santa on Christmas Eve. The kids have a blast decorating the cookies and the adults have a blast eating them! It is the lemon peel that gives this cookie such a great twist to normal sugar cookies. Forgive my picture. This is a picture of the first batch I ever did, but hopefully, you get the picture of how to decorate them.

1 C. sugar
½ C. shortening
2 T. milk
1 t. grated lemon peel (fresh)
1 egg
2 C. flour
1 t. baking powder
½ t. baking soda
½ t. salt

Pre-heat oven to 400 degrees. Beat sugar, shortening, milk, lemon peel and egg. Stir in flour, baking powder, baking soda and salt. Roll cookies into 1 ¼ inch balls. Flatted to 2 ½ inches with the bottom of a glass dipped in sugar. Bake 8-10 minutes or until edges are a very light brown. Do not overcook. Let cool. Pampered Chef's stoneware work REALLY good with these cookies.

Frost the cookies with any white frosting.
Decorate to look like Santa with:

Red sugar crystals on the top for a hat
Shredded coconut for Santa’s beard
Mini marshmallow for tassel of cap
Mini chocolate chips for eyes
Red cinnamon candy for nose

I have a cookie exchange in a week and need a great recipe? Anyone have a cookie/bar/candy recipe that is to die for? Please help!

Slow Roasted Ham

I had the best ham of my life last night (made by Ken & Heidi Hawkes). You buy either a Butt piece or something else, if I remember I'll let you know. Those are the best. And then you put it in a roasting pan--I'm sure the roasting bags will work too. Just make sure it's covered. You bake at 300 for 6-8 hours. During the last hour you glaze it with this recipe:

1/2 cup brown sugar
1 tsp dry mustard
2-3 Tbsp orange juice.

I'm making it for a little Christmas dinner/party Kristi and I are throwing. I'll let you know how it turns out.

Love you guys!

Parmesan Chicken and Salad with Lemon Vinaigrette

So I've made parmesan chicken forever, but this is by far the best recipe. It's a recipe from Ina Garten (I love her!) and I've been using her parmesan chicken recipe for awhile, but the other day I was looking in her cookbook and saw this recipe. Basically, you make the parmesan chicken and then toss salad greens with a homemade lemon vinaigrette, and - ready for this?! - you pile some salad greens on top of the chicken. The cold, crisp salad with lemon is unbelievable with the hot parmesan chicken. I made this for the missionaries and they couldn't get enough of it, they all had seconds. It's just a fancy twist, and it's my favoite dish right now...

6 chicken cutlets (or boneless, skinless chicken breasts, pounded to 1/4-inch thick)

2 eggs

1 1/2 cups seasoned bread crumbs

1/2 cup grated parmesan cheese

Unsalted butter

Extra virgin olive oil

Salad greens for 6, washed and spun dry (Ina uses arugula, I used a mix of baby spring mix and baby spinach...arugula isn't for everyone)

Lemon Vinaigrette recipe (see below)

Parmesan cheese

On one plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Dip both sides of the chicken into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with Parmesan (I use a vegetable peeler and shave some cheese onto each salad.)

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Turkey Bolognese

Okay, so I admit that I love leftover turkey (hello- Kelli and I had a 22 lb turkey to divide and conquer!). I figure if I am going to spend all day roasting one piece of meat, I might as well make enough for a few extra meals (and some turkey and mustard sandwiches!). Last year I found a recipe from Giada DeLaurentiis from Food Network and I loved it. Bolognese is a rich meat sauce. It's a little thicker than traditional spaghetti sauce too. I loved the added veggies in the sauce and the flavor. It may sound weird to put turkey in a spaghetti-type dish, but it was way yummy. I am making it next week with some turkey I froze after Turkey Day. Enjoy!

1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves (you can use dry, but the flavor won't come out as much as if it were fresh)
Salt and freshly ground black pepper
1 pound spaghetti (I used thin spaghetti- I like it better for some weird reason)
Freshly grated Parmesan

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

Indonesian Plank Grilled Salmon

Brent's (and Bryan's) cousin Sandy had us over for dinner and made this amazing amazing amazing dinner. You have to try it!

Indonesian plank grilled Salmon

1 fillet Salmon

1 cedar plank, soaked in water for at least 30 min.

1/4 C. butter

1/4 C. olive oil

1/2 tsp. red chili flakes

4-5 cloves garlic, minced

1/2 C. brown sugar

1/2 C. fresh lime juice

1/2 C. soy sauce

3 tsp. cornstarch to 3-4 tsp. water

Melt butter in saucepan. Add olive oil. Heat to boil. Add chili and garlic. Doesn't need to cook too long. Add brown sugar and stir. Combine soy sauce and lime juice. Add and bring to a boil. Add cornstarch mixture. When its the right consistency; take off heat.

This is the sauce to bast the Salmon with. I cut the salmon and place on the plank. I then put the sauce all over the Salmon. I heat my grill to a medium heat. Put the plank on the grill. When I check the Salmon, I bast it again. It should take about 30-40 min to grill depending on how hot your grill is. I start my potatoes before I put the Salmon on. While it is grilling...I mash my potatoes and steam my spinach. To plate; mashed potatoes, spinach, Salmon, and don't forget to drizzle! When we have company over, I double the sauce recipe and I use two fillets. I hope this makes sense. The spinach is fresh. Enjoy!

Sweet Potatoes

Does anyone have a good sweet potato recipe for Thanksgiving??

Bacon and Baked Potato Soup

This is from kraftfoods.com. I love that site, it offers a lot of recipes and the reviews from readers are way helpful. Some tips that I like from the site on making this soup- you can use half and half instead of milk to make it richer, you can add more cheese as well as more bacon if you prefer, and the soup will be runny at first so you need to mash the potatoes enough and allow the starches to thicken up the soup. Some readers also let the carrots and celery saute a bit longer with the butter so they were softer. If you want more ideas for potato recipes, go to kraftfoods.com and type in "potato" in the recipe search.

1 Tbsp. butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14-1/2 oz.) reduced sodium chicken broth
1-1/4 cups milk
2 medium baking potatoes, baked, cut into 1/2-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
8 slices bacon, crisply cooked, crumbled and divided
3/4 cup cheddar cheese, divided
2 Tbsp. green onion slices, divided
1/4 cup sour cream

Melt butter in heavy saucepan or Dutch oven. Add onion and celery; cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.

Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onion for toppings; set aside. Add remaining bacon, cheese and green onion to soup just before serving; cook until cheese is melted, stirring constantly.

Serve topped with reserved bacon, cheese, green onion and sour cream.

rising price of groceries....

I've been noticing that my grocery bill is getting higher and higher but I've also noticed that potatoes are pretty cheap! You can get a 20 lb. bag for $3! So does anyone have any good potato recipes? My husband was raised on them and my kids love them but I don't really know any great recipes, besides mashed and baked.

Creamy Fudge

OK, this is my Grandma's fudge recipe. I guess she trusts me with her secrets!! I am not a big fan of fudge but when I eat this, I spend a little moment in heaven! You don't taste the butterscotch but it adds a really creamy texture! Try it! It's easy!


1 12 oz. pkg. semisweet chocolate chips
1/2 12 oz pkg. butterscotch chips
1 can sweetened condensed milk
1 tsp. vanilla


Melt in sauce pan. DO NOT BOIL! Mix until smooth.
Pour into a 9 in. square pan lined with foil and sprayed with Pam. Let set and enjoy!!

Fudge

So, we're in the beginning of fudge season and I don't have a to-die-for fudge recipe even though it's my favorite. So, I was wondering if anyone out there could help me out. (Me = damsel in distress. You = knight in shining armor with buckets o' fudge.)

Herb Butter

I made this with leftover parsley I had, and it is a lot of fun to have at the dinner table. You can use any herbs you want, but keep in mind that if you use stronger herbs you might want to use less of it. We usually get a baguette or other crusty bread, sliced, placed on a baking sheet, and baked at 425 degrees until slightly toasted (you can drizzle olive oil on the bread before toasting but it isn't necessary). We usually spread the butter on the bread and top with a good cheese, such as Havarti. It's a great late night snack!

1/2 cup (1 stick) butter, softened to room temperature
1/4 cup chopped herbs, such as parsley, rosemary, basil, or a mixture of your favorites
1-2 tsp minced garlic (depends on your love of garlic)

Mix all the ingredients together with egg beaters in a small bowl. Spoon the butter mixture onto a piece of plastic wrap and form into a log-shape. Wrap in the plastic wrap and keep in the refrigerator. This would be great on sandwiches, crackers, or melted over veggies, mashed potatoes, or meat. It's so versitile and you can make it ahead for whatever!

Dutch Apple Pie

I know everyone makes apple crisp or buys apple pie or makes it or whatever, but give this one a chance. It's a Dutch recipe which means the crust is sweet and like a cookie instead of a bland pastry (no offense). It's very easy and my favorite. In fact, I don't eat apple pie besides this one. No others compare. (And, I made it for the Hjelms one time for Christmas, but used a spring pan--at the time I had no idea what the spring pan was for and thought I'd give it a try--anyway, I am nervous how that one turned out. Don't judge me for that one, try just one more time!!!)

Appeltaart
Ina Robertson

Crust
1-2/3 cup flour 2/3 cup butter

1/2 cup sugar 1 egg

Filling
4 sour apples 1/4 cup sugar
1/2 cup raisins 1/2 tsp cinnamon

Beat egg, save half. Mix 1/2 egg with flour, margarine and sugar. Knead mixture till it is of even texture. Make a ball out of it. Use half the ball to line (bottom and sides) a 9" pie pan (can be deep dish). Peel apples and remove core. Slice thinly. Mix apples with raisins, sugar and cinnamon. Put mixture in pie pan. Make strips out of the remainder of the dough. Put criss-cross across the pie and attach to the dough on the sides. Brush the remaining egg on the dough strips. Bake in 300 F oven for 1-1/2 hour. If the crust gets brown too fast, lower temperature. Pie is done when crust is golden

The Best Ever Chocolate Cupcakes with Cream Cheese Filling

Most of you that know me know that I am not a cake and ice cream person. I have my moments of glory, but most of the time I don't want cake or ice cream (let's just say birthday parties at my house involve lots of food because I don't like the birthday party staples of cake and ice cream and a girl has to eat something at a party!). Anyway, my friend Kendra makes these awesome cupcakes and they gave us some when we helped her husband with car issues. Now, remember how much I don't like cake? Well, now I crave it. Those cupcakes are sooooo delicious and I could eat them all day. And now I am sharing the recipe. Am I the coolest or what?

1 box chocolate cake mix- Mix the batter as stated on the box, however do it in this order:
*Eggs- beat until frothy and light yellow
*Add water and oil and ONE HALF (1/2) large box of chocolate cook n' serve pudding mix
*Then add the chocolate cake mix and a small amount of vanilla (around 1/2 tsp or so)

Cream Cheese Filling:
1 8oz brick cream cheese
1/2 cup sugar
1 egg
1/2 to 1 tsp vanilla
mini chocolate chips (optional)
*Mix all ingredients, adding as many (or none) chocolate chips as desired

Spoon cupcake batter into paper cupcake liners as usual, adding about one teaspoon of cream cheese batter in the centers. Spoon a tiny amount of batter on top of cream cheese, although it's okay if the cream cheese is still showing.

Bake according to your cake mix box instructions, although my friend said hers were supposed to go in 18-22 minutes and she took them out at 13-15 minutes. You want the toothpick to come out almost clean. Frost with whatever frosting you want and top with sprinkles. My friend used a pink frosting and piped it on with a jagged point, then added some pink crystal/glittery type sprinkles on top, and put a small silver edible ball in the very center. They were way elegant and yummy!

* Celeste made these recently and loved them. She said that you should only fill the cupcake liners up about halfway, then add the cream cheese filling, and then spoon some more batter on top of the cream cheese. If you fill the cupcake liners up too much to begin with, the cupcakes will be a little too big, plus you can make more cupcakes if you use less batter for each liner. She also said there was leftover filling so put more than a teaspoon, maybe 2 tsp or something? She said the cupcakes with more filling were better than those with less. Of course- it's cream cheese! It makes everything taste better!

Peas & Mushroom Alfredo

This recipe comes from a dear friend, Sara Evans (and my Good Housekeeping magazine). It's very easy and includes my favorite (and Jordyn's) fried mushrooms! I've always bought jarred spaghetti sauce, but always tried to make alfredo homemade--what was I thinking?

1 box (1 lb) fettuccine
2 Tbsp olive oil (I use butter--love the taste when frying mushrooms)
1 pkg sliced mushrooms
1 jar (15-16 oz) alfredo sauce
1 pkg (10 oz) frozen peas
1-2 cups grated romano cheese (I used an Italian blend cause I couldn't find it)

Cook fettuccine and while it's cooking saute mushrooms in olive oil until juices evaporate and mushrooms are lightly browned. Add alfredo sauce and peas to mushrooms. Heat through. Add 1 cup Romano cheese; stir to combine.

Drain fettuccine. In a large mixing bowl, toss fettuccine and aflredo-sauce mixture. Season with salt and pepper to taste. Serve hot with remaining Romano. Yield: 6 servings.

Also, I added some fried chicken on top. I coat chicken breast with flour and season with garlic powder, Italian seasoning, and seasoned salt. Then fry in butter for about 7 minutes on both sides until no longer pink in the center!

And, you can definitely serve this with a side salad or roasted vegetables. Put sliced zucchini, tomatoes, green pepper, onions, etc on a broiler pan and broil for about 7 minutes. Season with salt and pepper. I tried this with asparagus (thanks to Real Simple magazine). You put asparagus on a baking sheet and drizzle olive oil, season with salt and pepper and broil for 12-15 minutes. Really yummy!!!

Roasted Pumpkin Seeds

I love roasted pumpkin seeds and made these last year. They are so good! I never boiled the seeds in years past, and it definitely helps. Happy Halloween!!!

3 cups fresh pumpkin seeds
4 cups water
2 tsp salt
1 Tbsp olive oil
¼ tsp paprika
1 tsp salt (I like to use seasoned salt)

Heat oven to 350. Place seeds, water and 2 tsp alt in a large saucepan and bring to boil for 15 minutes. Drain seeds, blot dry, toss with olive oil, paprika, and 1 tsp salt. Spread the seeds in a single layer on a nonstick baking pan; roast until lightly golden and crisp—30 minutes.

Mexican Meatloaf

This is REALLY good. I got the recipe out of a cooking magazine, and I was skeptical but meatloaf is a cheap meal and I was looking for an alternative. Even Jeremiah, who isn't a huge meatloaf fan, said it was a keeper!!!

1 medium green bell pepper, chopped
3 shallots, minced (don't substitute onions!)
3 garlic cloves, minced
1 teaspoon vegetable oil
1 lb. ground beef (80% to 85% lean)
4 (6-inch) corn tortillas, finely chopped
3/4 cup shredded Mexican cheese blend, divided
1/2 cup purchased salsa
1 egg, beaten
1 teaspoon ground cumin
1 teaspoon ground oregano (I used Italian blend because I didn't have oregano)
1 teaspoon salt

1. Heat oven to 350 degrees. Cook bell pepper, shallots, and garlic in oil in medium skillet over medium heat 6 minutes or until tender. Cool.

2. Gently combine bell pepper mixture and all remaining ingredients except 1/4 cup cheese in a large bowl. Place in 8x4-inch loaf pan; bake 55 to 60 minutes or until internal temperature reaches 160 degrees. Sprinkle with remaining 1/4 cup cheese during last 5 minutes. Let stand 10 minutes before slicing.

The recipe suggests topping with sour cream and additional salsa, but we didn't add anything. I just added about 1/2 cup cheese on top during the last 5 minutes, not just 1/4 cup. Even the kids wolfed it down and Hayden asked for more.

Quick Meal Ideas

So, I've had this idea for awhile and wanted to see if it would work. There are days when I just need a 10-minute meal (no 30 minutes, sorry Rach). It's those days when you use a package of something for dinner. Or something close. And I know we wouldn't post those as our favorite dinners, but when we're in a bind, maybe they'd help? So, if you have some great ideas, post them under the comments for 30-second meals!! (I'm so funny.)

Here are some of mine:

• Zataran's (is that the name?) dirty rice or jamabalya rice mixes. You just need to add sausage or sausage links. Celeste introduced me. Bryan suggested adding an additional 1/2 cup of not-instant-rice and 1 cup of water so it's not so spicy and goes further. Also, 1 lb of meat is a lot for those packets.

• BBQ

• BLT

• Chili Dogs

• Grilled Cheese

• Potato Bar

• Spaghetti--jar of spaghetti sauce added to beef fried with onion.
  

Gooey Coconut Chex Mix

My sister-in-law (I get alot of recipes from my sisters-in-law!) made this at our last reunion and I couldn't get enough of it!! I was really sad when it was gone and it didn't last very long! It is so so so good and works great for parties!! She didn't use honey grahams, just 12 cups of Chex but, either way, it is delicious!!

Gooey Coconut Chex Mix

1 cup butter
1 cup karo syrup
1 cup sugar
6 cup rice chex
6 cup honey grahams
1 cup slivered almonds
1 cup coconut

PREPARATION:

Stir butter, light karo syrup, and sugar in a pan and bring to a boil for 3-4 minutes.Pour over the top of all the mix. Mix well.Spread mix on wax paper and let sit for 1 hour or longer.

Big Soft Sugar Cookies

YUM!! This is my sister-in-law's recipe and, I must say, they are so delicious! They are more of a dessert than a cookie because they are so big and soft! Soooo....here you go!

1 2/3 c. sugar
1/2 c. butter
cream together and add:
1 tsp. vanilla
3 eggs
1 c. milk
1 tsp. almond extract
1 tsp. soda
1 tsp. salt
3 Tbls. (yes, Tbls.) baking powder
6 c. flour

Mix well. Don't roll out too thin, about 3/4 in. Bake at 350 for about 9 min. They should almost be undercooked when you take them out.

Cream Cheese Frosting

6 oz. cream cheese
1/2 c. butter
cream together and add:
1 tsp. vanilla
16 oz. powdered sugar

Spread on cookies after they are cooled and share with your neighbors!!

Roasted Garlic

Preheat the oven to 400°F

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic head in a piece of aluminum foil slightly larger than you garlic bulb. Drizzle about 2 teaspoons Olive oil over the garlic and massage into the garlic with your fingers.

Bring the aluminium foil around the garlic bulb and twist the top enclosing the whole garlic bulb. I have heard of people placing the garlic in a pan instead of the aluminum foil but it smells your house up like garlic. Using aluminum foil makes your house smell like garlic but not too much! You can also salt and pepper you garlic after drizzling the olive oil on but I don't like to.

Cook at 400 for 35-40 minutes. Let cool before handling the garlic. You can even roast the garlic the night before and just place it on the counter until you are ready to use it.

Pasta Milano

Okay, I just got this recipe and it is amazing!!! I made it for a family in the ward and they thought I brought them restaurant food for dinner..no joke! It made enough for 2 families of four, so invite someone over for dinner and enjoy!

4 chicken breasts
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper

Wash and dry chicken breasts; mix garlic powder, salt, and pepper and sprinkle on chicken.

Grill chicken on stove top in a skillet or outside on the grill until it is done all the way through; set aside.

16 oz. bow tie pasta
4 Tbs. butter (I only used 2 Tbs.)
1 1\2 cups sun-dried tomatoes (buy the can with them already sliced)
1 lb. mushrooms, sliced large

Place pasta in salted boiling water and cook for 8-10 minutes or until al dente. Drain.

Meanwhile saute the mushrooms and tomatoes in butter until soft.

2 quarts heavy cream (I used 1\2 Half & Half. I thought the amount was a typo, but it's not!)
1 head garlic, roasted (I roasted a few hours before starting dinner and let cool)
1\2 tsp. pepper
2 tsp. salt
1 cup Parmesan cheese

Place heavy cream, roasted garlic, pepper, salt, and Parmesan cheese in food processor and puree. I did not think my food processor could hold two quarts of liquid so I put a little liquid and the garlic in to puree, I then added all ingredients in a large saucepan. I used shredded Parmesan cheese, if you are using a block I would break up and place in the food processor with garlic and sauce. Roasted garlic will easily come out if you turn the head upside down and squeeze the garlic out. Place cream mixture in a saucepan and bring to a boil; turn down heat and simmer for 15 minutes or until sauce has thickened. It took about 25 minutes for my sauce to thicken. Mix in mushrooms and tomatoes and add to the cooked pasta. Slice the grilled chicken and place on top of the pasta. Garnish with fresh parsley and grated Parmesan cheese. Enjoy!!!

Peanut Butter Pie

So I have been married to Bryan long enough to know that he will love anything that includes peanut butter and chocolate. And I also know that any Pearson who calls themself a Pearson loves the same combo. Heck! Any American who calls themself American should love this yum-o treat (and you can make it low-fat!). And, if it couldn't get any better, the recipe makes TWO pies, so you can bring one to your potluck or whatever and keep one for yourself and no one would be the wiser!!!

1 cup powdered sugar
1 cup reduced fat creamy peanut butter (you can use regular fat creamy, but don't use chunky!)
1 (8 oz) block reduced fat or regular cream cheese, softened
1 (14 oz) can fat-free or regular sweetened condensed milk
12 oz. frozen whipped topping, thawed (fat free, reduced fat, or regular)
2 premade Oreo pie crusts (see - this is so easy! The pie crust is PREMADE!)
Chocolate syrup or fudge - you all know which one I prefer

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until creamy and smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between two pie crusts; chill 8 hours or until set. You can refrigerate it or freeze it - we by far prefered it frozen. Drizzle with syrup or fudge topping - and maybe some crushed up Reese's PB Cups!!!

Banana Bread Pancakes

So last night Jeremiah decided he wasn't hungry for dinner, so I jumped on the chance to make pancakes (he's anti-breakfast foods for dinner). I didn't want plain pancakes, and we had some bananas that were getting really ripe, so I threw some ingredients together and made pancakes that included banana bread ingredients. Enjoy!

3 cups plain pancake mix (I used the generic brand)
2-2 1/4 cups water
1/4 cup packed brown sugar
2-3 ripe bananas, mashed but with some chunks
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Butter or margarine
Walnuts, maple syrup for topping

Mix pancake mix and water together, adding water slowly to desired thickness (I like mine thick and didn't use exactly 2 1/4 cups). Whisk in brown sugar, bananas, cinnamon, and nutmeg. Melt 1/2 Tbsp in a large skillet set over medium-high heat. Pour about 1/4 cup of pancake mixture into skillet, turning when the pancakes are bubbly on top and golden brown on bottom, about 2 minutes. Cook for another minute on the other side. Repeat with butter and make more pancakes. The butter keeps the pancakes from sticking and gives them a nice golden crust on the outside. Top with homemade syrup (recipe follows) and chopped walnuts.

Homemade Maple Syrup

4 cups sugar
2 cups water
1 tsp Mapeline or maple extract

Boil water and sugar until sugar dissolves. Add maple extract. Remove from heat. Do not overcook or it will crystalize. I store my syrup in an empty store-bought syrup bottle.

Bacon Wrapped Smokies

So I was at a baby shower last night and there was this dish there that I kept eating, and I'm sure if no one was watching (or judging!) me then I would have eaten the whole plate! The recipe is way simple and honestly I've written the recipe the same way my friend said to make them, so just have fun making and EATING this!

A package of Lil' Smokies
A package of bacon, uncooked
Brown Sugar

Wrap 1/3 to 1/2 of a slice of bacon around each Smokie and secure with a toothpick. Put all bacon wrapped Smokies in a 9x13 dish (or whatever size fits the amount you are making) spacing them apart a little. Sprinkle a ton of brown sugar over the top of them and bake at 350 until bacon is crispy and brown sugar has started to carmelize. So yum-o!

UH OH!

Okay everyone. I have some serious get fat treats here. I can feel the weight gain already! These cookies are extremely moist and 100% better the next day. HAHAHA! READY?

Pumpkin Chocolate Chip Cookies

INGREDIENTS:

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon (or 1 tsp ground cinnamon and 1 tsp ground nutmeg. Your choice.)

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract

1 cup semisweet chocolate chips

DIRECTIONS:

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

2. Add vanilla and chocolate chips.

3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm.

4. EAT!

VARIATIONS:

You can also add 1/2 cup chopped walnuts. AND I also experimented and made some with out chocolate chips or nuts and made this frosting for the cookies.

CREAM CHEESE FROSTING:

1 tablespoon vanilla

1 lb. powdered sugar (4 1/2 - 5 cups)

1 stick of melted butter

1 8 oz. melted cream cheese

Beat until smooth. Frost cookies when they are cooled.

See here's where my biggest UH OH comes in. Next, I want to try the cookies with the chocolate chips AND the frosting! If I look like this next time I see you, don't laugh.

Peach Oreo Dessert

Well, if there's something I know...it's how to make something healthy unhealthy! And, now that we're in the thick of peach season--give this one a try! It's so light and yummy!!

1/2 lb Oreos
8 individual graham crackers
2 1/2 cups powdered sugar
3/4 cup
2 eggs
8 peaches
3/4 pt whipping cream

Crush Oreos and graham crackers. Spread 3/4 of mixture in a 9x13 pan. Cream butter, eggs, and powdered sugar. Layer carefully on top of crumbs. Peel and slice peaches and layer on butter mixture. Whip the cream and sweeten with vanilla and 2 tbsp sugar. Spread over peaches. Cover with remaining crumbs. Refrigerate overnight (optional).

The person who makes this recipe recommends using an extra egg and a little more powdered sugar because it makes it creamier and easier to plop down on top of the crumbs. When I had hers, it was delicious!! It almost tasted like a pudding...very creamy. Yum!

Vanilla Cream Puffs

I can't believe I haven't posted this before. My sister-in-law, Melanie, made these for a family dinner once and they are one of my favorite desserts to make. However, I substitute ganache made with semi-sweet chocolate for the chocolate sauce, but you can follow the recipe. They are so good!

VANILLA CREAM PUFFS

Puffs:

1 cup water
1/2 cup butter (no substitutes!)
1/4 tsp. salt
1 cup flour
4 eggs

Filling:

1 1/2 cups cold milk
1 pkg. (5.1oz) instant vanilla pudding mix
1 tsp. almond extract
2 cups cool whip

Chocolate Glaze:

6 Tbsp semi sweet choc.chips
1 1/2 tsp. shortening
3/4 tsp. corn syrup
1/4 tsp. ground cinnamon

In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat. Let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by 1/4 cupfuls - 3 inches apart- onto greased baking sheet. Bake at 400 for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open, remove tops and set aside. Discard soft dough inside. Cool puffs.

In a mixing bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in cool whip. Fill cream puffs. Replace tops.

In heavy saucepan (OR MICROWAVE) combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. (I usually have to add more corn syrup to make it runny) Drizzle over cream puffs. Chill for at least one hour before serving. Refrigerate leftovers. Yield-1 dozen.

Chip Dip

This recipe comes from my sis-in-law, Kristen. It is so yummy and always disappears quickly.

1 pkg cream cheese
1/3 cup sour cream
3/4 cup salsa
1 Tbsp taco seasoning

Combine and serve with chips. You can alter the measurements to suit your liking. Yum-O!

Speedy Chicken Stir Fry

This is from the Kraft magazine that just came in the mail. I saw this on the cover and had to try it. It was so unbelievably easy. I had it on the table within 20 minutes or so. And it's also easy to change up a bit or make vegetarian too, just sub in what veggies you have, like carrots or snow peas, or add a lot of veggies to take the place of the chicken. And the salad dressing you use in the sauce is way good on salads too.

8 oz. angel hair pasta, uncooked
2 cups small broccoli florets
1 lb chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame dressing
2 Tbsp soy sauce
1/4 tsp each ground ginger, garlic powder, and crushed red pepper flakes
1/3 cup dry roasted peanuts, chopped

Cook pasta as directed on package, adding broccoli to the salted boiling water for the last 3 min. of the pasta cooking time. (After 3 minutes I put the broccoli in a bowl of ice water- it's called "shocking" it- in order to keep it crisp and not mushy, and then you add it into the dish at the very end to warm it through again).

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

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

**I just added my noodles straight into the pot with sauce so I didn't dirty more dishes. Also, don't skip the peanuts. They really add to the dish. I also used thin cut chicken (cutlets) since they cook a lot quicker than regular chicken breasts do. Enjoy!

Tortellini Soup

I was going to wait to share this recipe until the fall, but I saw Kristi's recipe and thought I would share this one. That way you can buy in bulk, freeze the extra tortellini and spinach and have a second meal with simailar ingredients later on. My family loves this soup and I hope it will become a favorite of yours! I found this recipe online with this picture! I wish I could say I planned this meal and took a picture of it knowing I would post the recipe!!

1 pkg tortellini (I use 1 1/2 pkg's because half of the soup has no meat!)

24 oz. chicken broth

4 garlic cloves - minced

14 oz. can of stewed tomatoes

1/2 lb. ground sausage

1 tsp. basil

1 pkg chopped spinach (in the freezer section, but thaw and drain before adding it to the soup)

1/2 c Parmesan cheese

1 can tomato sauce (optional)

* I also think adding some white beans, zucchini, or chickpeas make this soup even better.

1. Brown the sausage and garlic
2. After the sausage and garlic has cooked through, drain the fat and dump the sausage into a large soup pot.

3. Add the chicken broth, stewed tomatoes and basil

4. When the soup is boiling add the tortellini and simmer for about 10 minutes

* if you think the broth is too thin add the can of tomato sauce - I always do because I like the sauce a little heartier

5. Add the spinach and Parmesan cheese and simmer for about 10 minutes more

6. Serve with a small salad and garlic bread and you've got dinner!

Spinach Tortellini

I got this recipe from my Taste Of Home magazine but I adjusted the amounts of all the ingredients to make it fit my family and our likes. It's really yummy. Not too heavy or greasy and I love the spinach and the sauted mushrooms. It's also a non-meat dish, but it's very filling for our hungry hubbies!

1 13oz. package frozen cheese tortellini
1 16 oz. package frozen spinach
1 c. sliced fresh mushrooms
1/8 c. butter or margarine
1/2 tsp. garlic powder
1 c. evaporated milk
1/4 c. butter or margarine
1 c. cheddar cheese
1 c. mozzerella cheese
1/8 tsp. black pepper

Cook tortellini according to package directions. Drain and put in large bowl. Run hot water over spinach until thawed. Squeeze dry and add to tortellini. Saute mushrooms in 1/8 c. butter and sprinkle with garlic powder. Add mushrooms to tortellini. In the same skillet, melt 1/4 c. butter and add evaporated milk. Heat to a boil and add cheddar cheese and black pepper. Stir until melted. Add to tortellini mixture and stir to coat. Transfer to a casserole dish and sprinkle with mozzerella cheese. Bake covered at 350 for 15 min. or until cheese is melted and bubbly.

Spinach and Bacon Quiche

Hey, I'm back!!!

So I went to the grocery store last night to get heavy cream for this meal, and the old lady behind me asked what I was doing with so much heavy cream. I told her I was making a quiche, and she looked at me as though I was very brave. Why does quiche have such a bad rap? This is so easy to make! It's also very versatile- you make make it with just bacon and cheese, or exchange asparagus for the spinach, or just cheese, or broccoli and cheese...whatever you want. With this recipe, I only added 1 cup cheese because that's all I had, and it was just fine. And I'd probably chop the spinach a little more, I only did a rough chop and it was a little bigger than I would have liked. Best of all, it is great for breakfast the next morning!!!

6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

BBQ Chicken Salad

I found this in the Good Things Utah Cookbook and just knew it would be so so yummy! And, it doesn't call for weird ingredients. SO EASY. It's a keeper!

3-4 chicken breasts grilled with BBQ sauce, cubed
1 head lettuce, cut
1 cup shredded cheese (I used cubed)
6-8 bacon strips, cooked and crumbled
1 cubed tomato
1 can kidney beans
green onions
fritos

Place lettuce in a large bowl. Sprinkle with cheese, kidney beans, tomato, onions, and bacon. Toss. Top with fritos and cubed chicken.

Dressing
1/2 cup BBQ sauce
1/2 cup Ranch dressing

Mix and serve over salad.

Chocolate Cheese Cake

Well, we all loved Celeste's recipe for the original cheese cake. But, look what I found!! I'm so excited about this recipe. It was from the Spanish Fork Press, and when I made it, I bought the ingredients an hour before I made it, so my cream cheese wasn't completely room temperature. So, there were little teeny-tiny chunks in it, but it still tasted divine!!!

Crust:
20 crushed Oreos
1/4 tsp cinnamon
1/4 cup melted butter

Filling:
1 1/2 cups chocolate chips (the author likes 1/2 milk chocolate, 1/2 semi-sweet)
2 eggs
1/2 cup sugar
2 tsps vanilla
8 oz sour cream
2 - 8 oz bricks cream cheese, softened
2 tbsp melted butter

Smash Oreos completely in a medium sized bowl. Combine with cinnamon and 1/4 cup melted butter,, press into bottom of greased 9-inch springform pan. (If you don't have a springform pan, just use another shallow 9-inch baking dish. The springform pan makes it easier to serve.) Melt chocolate in microwave--check often, so you don't cook it. Set aside. Combine eggs, sugar, vanilla, sour cream. Add cream cheese. Blend in melted chocolate and butter. Pour into crust. Bake at 325 for 55-65 minutes (maybe even more) until surface loses "shine" and contents don't jiggle when jostled. Cool at room temperature a few hours (helps prevent cracks), chill in refrigerator. Flavors blend and texture "mellows" if allowed to "age" at least three days--really.

This cheese cake is shallower than Celeste's cheese cake. That one goes clear to the top of the springform pan, this only goes about 1/2 way. Also, I didn't add cinnamon in my crust. I was a little nervous to. Give it a go!

Melt-in-your-mouth Whole wheat pancakes

I can't believe I haven't posted this recipe already! I love these pancakes anytime, anyday and not just because they are healthy. They really do melt in your mouth and they are almost as easy as the mix that you buy but they taste a whole lot better!!!

1 1/4 c. whole wheat flour
1/2 tsp. salt
1 Tbls. sugar
3 tsp. baking powder
1 1/2 Tbls. vegetable oil
1 egg
1 c. milk (or more depending on your desired consistancy)

Mix all dry ingredients in a bowl with wire whisk. Add remaining ingredients and whisk until smooth. Cook on a griddle and serve with maple syrup. YUM!!

Apple Crisp

So, I already have Fall Fever because of the past few weeks of rain storms we've had. This is such an easy, but extremely tasty apple crisp. I love the nutmeg and cinnamon on it. And don't forget to top it with soft vanilla icecream. YUM!!!

Apple Crisp

8-10 apples
½ cup water
2 TBSP lemon juice
1 tsp cinnamon
¼ tsp nutmeg
1 cup butter or margarine, softened
2 cups sugar
2 cups flour

Peel & slice apples. Layer in 9x13 pan. Mix water with lemon juice and pour over top of apples. Sprinkle cinnamon and nutmeg over the top. In a bowl, combine margarine, sugar and flour. Pour over the top. Bake for 1 hour to 1 hour and 15 minutes at 350 degrees.

Knock you Naked Brownies!!!

Need I say more than the title says!?!? These are to die for!!! Make sure they really are cool before diggin in, it is worth the wait!


1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 vanilla caramels unwrapped (one 14 oz package)
1 cup semisweet chocolate chips

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Make sure the first brownie layer is cool or the caramel will go through the brownie to the bottom of the pan. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting. I recommend smaller brownies because they are very rich!

Shredded Beef Taco Meat in the Crock Pot

This is so easy! And one of my favorite dinners. Even my mother in-law has asked me to make it on several occasions. That's how yummy it is!

~1 Chuck roast, size is up to you. I usually get about 3 pounds. (That gives me lots of leftovers...)
~Your favorite salsa, enough to cover the meat completely.
Brown your roast, put it in the crock pot and cover it with the salsa. I set it for the longest cook time. (The meat falls apart after that long, making shredding easier.) After it's done cooking shred the meat. (I usually just use my fingers.) I don't really know how else to do it. Suggestions?
Anyhow, that's it.
Of course you need the taco shells and all the other condiments you want... so enjoy. Oh and I store my leftovers with a little bit of the salsa it was cooked in. SO YUMMY!

Garlic Fries

I was watching Rachael Reay yesterday and had to make these! I improvised and created my own version though. I dedicate this to Celeste!! But, I have to tell you--they are so easy to make and very very yummy. And I even made my own fry sauce with bbq sauce instead of ketchup. Need I say it? Yum-O!

3-4 medium sized potatoes (I did 4 and it was too many for my family)
2 cloves garlic, smashed
1 1/2 tablespoons extra-virgin olive oil (EVOO)
Dried rosemary
Salt and freshly ground black pepper

Preheat the oven to 425ºF. Cut the potatoes in half lengthwise then cut each half into 4-5 long wedges depending on how big the potatoes are. Place the wedges and garlic on a cookie sheet, drizzle with EVOO and toss to coat. Season the potatoes with the rosemary, salt and pepper, and roast them for about 25 minutes, until potatoes are brown and tender. Flip the potatoes then continue to roast for about 10 minutes, or until cooked through.
Yields 4 servings

Snickers Bar Cookies

Denise, are these the cookies you mentioned? I haven't tried them yet, but I will soon!

1 c. softened margarine
1 c. creamy peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking powder
1 tsp. soda
8-10 Snickers bars

Glaze:
1 c. powdered sugar
2 Tbsp. cocoa
1 Tbsp milk

Cut bars into 1/2 inch pieces. Pack dough around the piece to form a ball. Arrange on cookie sheet and bake at 350 for 10-12 minutes. Drizzle with glaze on cool cookies

Rolo Cookies

A friend brought these to me. Mmmmm.

Rolo Cookies
2 1/2 c. flour
3/4 c. cocoa
1 tsp. baking soda
1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
1 tsp vanilla
1 c. chopped nuts (opt.)
sugar (roll dough in)
48 Rolos

Beat sugars, butter, eggs and vanilla until fluffy. Combine flour, cocoa, and soda and add to mixture. Stir in 1/2 c. nuts. In separate bowl combine remaining nuts and sugar. Set aside. (It helps if you chill the dough for awhile)
Shape 1 tablespoon dough around Rolo, covering completely. Press into nuts and sugar. Place on cookie sheet and bake 7 to 10 minutes at 400. Let cool

Chicken Cacciatore Subs

This is a Rachael Ray recipe. As much as I like her, I'm not usually a big fan of her recipes. Well this one got 5 out of 5 stars and rave reviews, so I tried it. It looks like a lot of ingredients, but most of the stuff you should have on hand or can use alternates. It is delicious, but definitely makes more than 4 sandwiches. After making 4 subs, I used the leftovers to create a bolognese-style pasta dish by adding some spaghetti, some pasta water (the water you cooked the pasta in so it's starchy and a little salty) and another 14 oz can of crushed tomato. It was yummy and didn't even taste like the subs, so it really was like 2 meals in one!

4 pieces boneless skinless chicken breast, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
Grill seasoning blend, or salt and pepper (I used McCormick Montreal Chicken Seasoning)
4 sub rolls, split
2 cloves garlic, cracked away from skins (I minced 3 large cloves- I love garlic)
1 teaspoon red crushed pepper flakes (WAY too much, I used about 1/2 teaspoon)
2 large portobello mushroom caps, sliced
1 green bell pepper, seeded and sliced
1 large onion, white or brown skinned, sliced
1 teaspoon dried oregano, 1/3 palm full
1/2 cup dry red wine or stock -- chicken or beef flavor
1 (14-ounce) can, crushed tomatoes
2 to 3 tablespoons chopped flat-leaf parsley (Yummy, but you can skip this or used dried)
1/3 pound deli sliced provolone (We used 2 slices per sandwich, but Rach used only 1)

Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side.

Heat broiler, lightly toast rolls on cookie sheet and remove.

Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve.

Chocolate Chip Cookies

I'm going to throw this out here and stir up some (maybe lots) of controversy, or agreement. But, I have THE BEST chocolate chip cookie recipe there is. In fact, my neighbor tasted them once and has been addicted ever since. I can't make a batch without sending a mound over to him and his family. They're soft and oh so yummy. Very flavorful. So, don't even bother making any other kind besides these. They are the best!

Chocolate Chip Cookies
Mrs. Fields Chocolate Chip Cookies
(Jenner Porter)

CREAM ETERNALLY:
2 cubes margarine 2 cubes butter
2 c. brown sugar 1 ½ c. sugar
ADD:
3 eggs 2 tsp. vanilla
ADD SLOWLY:
5 ½ c. flour 1 ½ tsp. baking soda
1 ½ tsp. salt
FOLD IN:
2-4 c. chocolate chips 2 c. nuts (optional)

Bake at 350° for 8-12 minutes.

(I have used all margarine --no butter-- and they still turn out great!!!)

Hint: You can freeze the dough in balls, in an airtight container. When you want more cookies, just pull out as many as you’d like and bake at 300° for 18-20 minutes.

Peanut Butter Cookies

I just tried this yummy yummy recipe from Better Homes and Gardens, The Cookbook. They are super delicious and I can 't stop eating them. So if you have no self control, DO NOT MAKE THESE! (p.s. I added 1/2 cup semi sweet chocolate chips to the recipe when I made them.)

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar or 1/4 cup honey
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cup all-purpose flour

1. Beat butter and peanut butter with and electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and baking powder. Beat until combined, scraping sides of bowl. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough until easy to handle.
2. Preheat oven to 375*F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inched apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.

Per cookie: 87 cal., 5 g total fat (2 g sat. fat), 13 mg chol., 70 mg sodium, 10 g carbo., 0 g fiber, 2 g protein.
So you can see they are really good for you. THEY HAVE 2 GRAMS OF PROTEIN! Have fun! =)

Red Robin's Special Seasoning

I know this is a simple little recipe. I thought I would share it after reading Christina's Blog about her love for Red Robin. You can buy the seasoning from them but why when you can make it yourself! You can probably tell by now that I love getting clone recipes from restaurants. I love to eat out but can not afford to do it as often as I would like. Soulution..find the clone recipes!

3 T salt
2 t chili powder
1/4 t ground cumin
1/4 t ground black pepper
1 T instant tomato soup mix (knorr tomato with basil is the best)

Combine all of the ingredients in a small bowl and stir well. Store in a covered container.

Makes 1/3 cup

Orange Ice

This is a family recipe from my great-grandma Madsen. She got the recipe from her neighbor and I've eaten it every summer growing up since I can remember. Whenever I watch Little Women and Jo is eating slush at the dance with Laurie, it makes me think of it. I'm not sure why, but it's so refreshing and just delicious.

I remember I made it in college once at the Riv. And the weekend I almost broke up with Todd, I hung out with Carissa, and Kelli. And we sat on my balcony eating the slush until we went to find the glowing red grave. So if for no other reason, make it for breaking up with jerks named Todd! (Right Celeste?)

And for the record, it makes a lot. Enough to fill an icecream bucket. If you want to halve it or quarter it, go for it!

Orange Ice
(Carolyn Robertson)

4 cups sugar
8 cups water
4 cups orange juice
1 ½ cup lemon juice

Boil sugar and water 5 minutes. Add orange and lemon juice. While freezing, break up continuously. (Otherwise, when it'll be a giant icecube. And then you can just scrape it to serve.)

Satay Chicken with Peanut Sauce

I absolutely fell in love with this little Thai restaurant over by BYU (Thai Ruby) and I've been searching for a satay chicken and peanut sauce recipe that can compete with theirs. This peanut sauce recipe is very close to theirs but the satay chicken is different. Still good though!! And to think, I found it my very own Betty Crocker's Cookbook! Warning: You have to love Thai food to appreciate the peanut sauce...I put it on everything!!

* If you use bamboo skewers, soak in water for 30 min. before use so they don't catch fire!!

Satay Chicken

3 Tbls. lime juice
1 tsp. curry powder
2 tsp. honey
1/2 tsp. ground corriander
1/2 tsp. ground cumin
1/8 tsp. salt
2 cloves garlic chopped
1 pound boneless skinless chicken breasts
cut into 1 inch cubes

Mix all ingredients except chicken. Place chicken in a bowl with a lid and pour marinade over. Stir or shake to coat. Cover and refrigerate 2 hours, stirring occasionally.
Set oven to broil. Thread chicken on skewers and place on cookie sheet that has been sprayed with cooking spray. Broil for 4 min. Brush with marinade and turn. Broil for 4-5 min. longeror until no longer pink.


Peanut Sauce

2/3 c. vanilla yogurt
1/4 c. creamy peanut butter
1/4 c. coconut milk
1 Tbls. soy sauce

Beat with a wire whisk and serve with satay chicken.

Homemade waffles

I know what you are thinking, why make the batter when the store bought batters are cheap and taste good. You have to try this recipe, I love it!!!! I will never buy store bought waffle batter ever again. They really impress family or company as well! Enjoy

1 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons vegetable shortening
1/2 cup half and half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla extract

Combine flour, salt, and baking soda in a medium bowl. Stir to combine

Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half and half, milk, buttermilk, and vanilla. Mix well.

Add the wet mixture to the dry mixture while beating. Mix only briefly so the waffles are not tough. It will be a little lumpy.

Cover and chill overnight. You can use right away, although it really is better if chilled overnight.

Remove batter from fridge while waffle iron is heating up. Grease the waffle iron. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes.

Makes 6 waffles

Spinach Dip

Hello, yes I am still alive! I have had no computer for a few weeks so I am a little behind on all the fabulous recipes shared!!!

I thought I would share this one because it is a summer favorite of mine. The recipe is supposed to taste identical to the restaurant "Houston's ". I have never been to Houston's but the recipe is restaurant worthy!

One 12 -ounce box frozen chopped spinach, thawed
1/2 cup chopped canned artichoke hearts (not marinated)
1 tablespoon chopped white onion
1/4 cup heavy cream
1/4 cup sour cream
1 1/4 cups shredded Monterey Jack cheese
1/3 cup grated Parmigiano- Reggiano cheese (do not sub any other cheese, it's not as good)
1/4 teaspoon garlic salt

Mix together the spinach, chopped artichoke hearts, and onion in a microwave-safe bowl. Cover the bowl with plastic wrap, then cut a small slit in the center of the wrap so that steam can escape. Microwave on high for 4 minutes. Keep spinach covered while you prepare the cream sauce.

Combine cream, sour cream, Jack cheese, grated Parmigano- Reggiano cheese, and garlic salt in a medium sauce pan over med/low heat. Heat this up slowly for about 10 minutes or until the sauce reaches a simmer and thickens. Do not let the mixture boil.

Add the spinach mixture to the sauce and continue to heat on med/low. Cook for about 10 more minutes or until the mixture reaches a thick dip like consistency. Pour into a bowl and serve with tortilla chips, crackers or bread for dipping! also like to sprinkle cheese on top and bake until the cheeses are melted! YUM!

Fresh Strawberry Pie

1 quart strawberries (set aside 1 cup for another use)
3/4 cup water
1 cup sugar
3 TBS corn starch
1 tsp. lemon juice
2 1/2 TBS. strawberry jello

Wash and drain berries. Crush the 1 cup of berries for the glaze. (I usually use a fork to mash them) Simmer crushed berries and water for 3-4 minutes. In another bowl combine sugar, cornstarch and jello. Add to cooked fruit and cook until it is thick (like jelly) and it is clear. (When you first combine them all it is a cloudy red color, cook until it is a clear red color.) Add lemon juice, set aside to cool slightly. Slice remaining berries into baked pie shell. Pour glaze over berries in pie shell. Chill overnight and serve with whipped cream.


NOW, you need to know that it took me 3 or 4 times to really get this down. The hardest part is not burning the gelatin, and also not under cooking it. If you over cook it, it is hard as rock when it sets up. Under cooked, it still tastes great but will be basically liquid with strawberries. (still edible though!) Good luck!

Destiny's Brownies

Preheat oven to 350*
Beat: 2 eggs
1 cup sugar
1/4 tsp. salt
1 tsp. vanilla
Add: 1/3 cup oil or shortening (applesauce for healthier version)
2 squares bitter chocolate (unsweetened baking choc.)
3/4 cup flour
Pour into greased 8" or 9" square pan
Bake @ 350* for 20-25 minutes.

(I usually double the recipe and bake it in a 13x9 pan.)

Chocolate Gooey Butter Cookies

Make way for more desserts! These cookies are so yummy. I mean, hello, they have the words chocolate, gooey, butter and cookie in them! They are really moist and soft, even after a couple days, and Adam (my cute little anti-chocolate husband) liked them! Big shout out to my girl, Paula Deen, for this recipe- it should be an obvious recipe of hers since it has butter in the title!

1 (8 oz) brick cream cheese, softened to room temperature
1 stick butter (real butter!), softened to room temperature
1 egg
1 tsp vanilla extract
1 (18 oz) box moist chocolate cake mix (make sure it says "moist" in the title)
Confectioners sugar

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar.

Cafe Rio Salad with Chicken

My sister-in-law made these the other day and, I must say, they were just as good as Cafe Rio. The dressing recipe is the same as the other Cafe Rio Salad recipe that was posted but the rest is different. She also used the tortillas from Costco that are uncooked and she just cooked them on her electric skillet. YUMMM!!!!! Try it!!!!


Ingredients:

Sweet Chicken

1 cup br. sugar
1 cup salsa
5 lbs. chicken

Cook chicken and spices in Crock pot for 4 hours, then shred chicken and cook for one more hour. Yes it is worth the wait.

Cilantro Rice

5 cups H2O
3 cups Rice
4 tsp chicken broth
4 tsp minced garlic
3/4 tsp salt
1/2 bunch cilanto, chopped
1T butter
1/2 onion
Put all ingredients in pot and cook like regular rice. Next time I am going to try it in the rice cooker. This makes your kitchen smell oh so delightful.

Cilantro Dressing

1 buttermilk ranch packet
1 cup buttermilk
1/2 bunch cilantro
1 cup mayo
2 tomatillos
1 clove of garlic
1 jalapeno
Juice of one lime
Blend all ingredients in a blender and chill.

Layer in this order:

Tortilla
rice
black beans
torn lettuce
chicken
dressing
fried tortilla strips

Penne with Grilled Chicken, Gorgonzola, Asparagus, and Carmelized Onions

Ok so this really should be Carissa's recipe, since she posted it on her blog, but I made it first and I thought it was fantastic (with a few minor adjustments)!!! I used broccoli in place of the asparagus (you could use spinach or another veggie) - I just boiled it for about 2 minutes first so it was a little more cooked. I also only added 1 cup chicken broth, because otherwise the sauce would be too thin. Also, you could use fettuccini noodles instead of the penne. Finally - I like gorgonzola, but even if you don't think you will, it really makes the sauce creamy and adds a nice cheese taste to the dish but it is definately not overpowering at all. Trust me! This is an amazing dish. Thanks for sharing Carissa!!!


2 cups penne pasta, uncooked
2 tsp. olive oil
1/2 cup thin onion slices, separated into rings (I cut the rings in half)
1 tsp. sugar
1-1/2 cups chopped plum tomatoes
2 cups cut-up grilled chicken (1-inch pieces)
1-1/2 cups chicken broth
1/2 cup diagonally cut asparagus spears (1-inch pieces)
1/4 cup whipping cream
4 tsp. minced fresh garlic
1 pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese
1/2 cup chopped fresh basil leaves

COOK pasta as directed on package.

MEANWHILE, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 minutes or until onions are tender and starting to caramelize. Remove from heat; set aside.

DRAIN and rinse pasta. Place in large skillet. Add tomatoes; cook on medium heat 1 minute, stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Add onions, cheese and basil; mix well. Cook 2 minutes or until heated through, stirring occasionally.

The NEW Seven Layer Dip

Okay, so I love regular 7 layer dip - I could eat the whole plate myself, but this 7 layer dip is a little different and Bryan loves it. I saw Rachael Ray make it on TV, and then my sister-in-law Lindsay made it one time and we loved it! It may seem like a lot of ingredients, but some of them you may already have (like the beans) and most are cheap (like the green onions, cilantro, and the salsa). It is so worth it!

1 15-oz can refried beans
2 T hot sauce (it just flavors the refried beans, you can skip it if you want)
Olive Oil
4 green onions, chopped into 1 inch pieces
1 16 to 18 oz jar of green chili or tomatillo salsa (this salsa is really good and not spicy)
2 T chopped fresh cilantro (you can estimate the amount)
1 15-oz can black beans
2 tsp ground cumin
1 16 to 18 oz jar chipotle salsa (I don't use chipotle salsa because I don't like it - use whatever tomato based salsa is your favorite)
2 cups sour cream (I add more because everything is better with sour cream!)
Zest and juice of one lime
2 cups guacamole (I love the Trader Joes's brand)
1 Tomato for garnishment

Heat the refried beans over medium heat with hot sauce. Transfer to a small deep casserole dish. Add olive oil to another pan over high heat until it smokes. Add green onions and sear 2 to 3 minutes. Add green salsa to green onions and heat through. Stir in cilantro and layer the mix on top of the beans. In same pan, with heat lowered to medium, add black beans and season with cumin (you can use taco seasoning if you don't have cumin, but it will taste a little different). Layer on top of green salsa mix. Top black beans with tomato salsa. Mix the sour cream with the lime zest and juice. Spread over tomato salsa. Spoon guacamole on top of sour cream. Garnish with tomatos and serve with tortilla chips!

Lettuce Wraps

I got this recipe from Brent's cousin on the Pearson side. I really like it, although I think there are probably better recipes out there. It's yummy and has a nice crunch. I'm not used to cooking with so many fresh herbs, so I improvise with dried ones I have. Maybe it would taste better if I did what the recipe says. I've subbed canned green chiles for the chili peppers before.

Lettuce Wraps
(Sandy Liggett)

¼ in fresh ginger root
2 hot green chili peppers
2 garlic cloves
2 tsp sugar
Salt & Pepper
¼ cup rice wine vinegar
½ cup soy sauce
4 scallions
1 small bunch cilantro
1 large can water chestnuts
1 ½ - 2 lbs ground turkey or cubed chicken
1 head lettuce

Mix together (except lettuce and chicken). Pour over chicken. Let stand in fridge for 20 minutes. Cook thoroughly in pan. Serve wrapped in lettuce leaves.

Chicken Nuggets (or Strips)

Well this isn't NEARLY as fancy as Stina's chicken dish, but it's something I make often:

4 boneless skinless chicken breasts, thawed
1 egg, slightly beaten with 1 Tbsp water
1 cup Italian bread crumbs
Olive oil

Preheat oven to 500 (yes, 500!) degrees.

Cut chicken into pieces or strips. Dip each piece in the egg mixture and then into the bread crumbs, coating each piece entirely. Place on a baking sheet and drizzle oil over each piece. Place in oven for 10 minutes. Chicken comes out hot and a little crispy thanks to the temperature and the oil combined.

Aussie Chicken

This is the recipe for Smothered Chicken from Outback. I think Kristi makes this just as often as Taco Burgers...

Aussie Chicken

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and sauté for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Puff Pastry Shells

So this isn't so much of a "recipe" as it is an idea. I first used these shells for Jage's graduation breakfast with Sandra Lee's English Crown Scramble but have found out these can be used in a variety of ways. I use the Pepperidge Farm brand, mostly because that's the only brand I find that makes these. You cook them according to package directions, take the top off, and scoop out the doughy middle, and you have a puff pastry shell. Be careful when you remove the insides, they are a bit fragile. The dough is a little bland, like a basic croissant, so you'll want something flavorful inside. Here are some ideas:

1. Ham, egg, and cheese scramble
2. A thick chowder
3. Taco cups (I made these last night)
1 lb ground beef, browned
1/2 packet or full packet taco seasoning
1/2 can black beans, drained
1/3 cup frozen corn
8 puff pastry shells (or 2 per person)
Shredded cheese
Sour cream
Green onion (optional)

Cook shells according to package directions. Add 1/3 cup water to ground beef and add the taco seasoning. Simmer for 2 minutes and add the black bean and corn. Remove tops and insides from shells. Fill with ground beef mixture. Top with shredded cheese. Place back in oven for 2-3 minutes, or until cheese is melted. Just before serving, top with sour cream and green onion.

4. Cooked mixed berries topped with whipped cream.
5. Chocolate pudding with berries or vanilla pudding with diced banana

Any other ideas?

Chicken Cashew Pasta Salad

We made this chicken salad with Super Saturday back when I was in charge of it. It's a pasta salad, but was delicious on croissants too. Now trust me on this. You may look at it and think it's nothing special, but it is very yummy. I'm not the biggest fruit salad fan, but it's good. I made it once for our lunch bunch (remember Kristi?). Let me know how much you love it!


Chicken Cashew Pasta Salad
(Jackie Robertson, Cami Moos)

2 pkg curly macaroni
3-4 boneless, skinless chicken breasts, cooked & cubed
2 cans pineapple tidbits
1 can water chestnuts
2 cups red or green grapes
1 can cashews (soup can size, put in last)
1 cup celery, chopped
½ green onion, chopped
4 Granny Smith apples, chopped & soaked in pineapple juice
1 lg bottle Kraft Coleslaw Dressing

Cook pasta & add remaining ingredients. Put cashews in right before serving. Use dressing to taste. If salad needs more moisture, some pineapple juice or mayonnaise may be added.

BBQ Chicken

Enough desserts, on to main courses! I found this recipe in a magazine a long time ago and have made some minor changes. It's really easy to make, I guess it could be a 30-minute-meal if you didn't have to cook it for so long! I mix the sauce in a large Pyrex measuring cup so that I don't have to transfer honey and stuff from a measuring cup to a bowl, it makes it really easy.

4 boneless skinless chicken breasts, thawed completely (if frozen)
3/4 cup barbeque sauce (any kind, I use original flavor)
3/4 cup honey
1/2 cup ketchup
1/4 cup loosely packed brown sugar

Preheat oven to 400 degrees.

Place chicken in a 9x13 pan. Mix bbq sauce, honey, ketchup, and brown sugar. Pour sauce over chicken. Cover pan with foil. Bake for 55 minutes.

BEST CHEESECAKE EVER!!! (And I should know!)

So I love cheesecake, even the Jello No Bake kind. But this cheesecake is the best I've ever had (even compared to cheesecake factory!) It isn't spongy or anything, and has a creamy thicker consistency. My old visiting teacher is a gourmet baker and she brought this to me right before we left on a road trip to Utah. It was so good that I knew if we left it that it might go bad while we were gone, so we packed it in a cooler and brought it to Utah with us (which also turned out to be a mistake because everyone ate it!!!). It isn't hard to make at all (even though it may sound hard) and is so worth it!


BEST CHEESECAKE EVER

Crust:
1 pkg Graham Crackers, Crushed
¼ Cup Sugar
¼ Cup Butter, Melted

Mix and press in bottom of 9 inch spring form pan (make sure it is a nice one, not a flimsy one, or the butter in the crust will melt out). Bake at 350 for 6 minutes.

4 Egg whites, Beaten Until Stiff
3 pkgs (8 oz) Cream Cheese, Softened
1 Cup Sugar
1 tsp Vanilla

Cream the sugar, cream cheese and vanilla together. Fold stiff egg whites into cream cheese mixture. Place on top of baked crust and return to oven for 25 minutes.

Topping:
2 Cups Sour Cream
3 Tbsp Sugar
½ tsp Vanilla

Mix topping ingredients together and spread on baked cheese cake. Return to oven and bake an additional 5 minutes at 400. Cool completely before refrigeration.

Best if made the day before. (Carefully ream around the edge of cheeses cake with a sharp knife as soon as it comes out of the oven…this will help to keep it from cracking in the center).

Chocolate Hazelnut Ravioli

I saw Giada DeLaurentiis make these on the Food Network and knew I had to try them. Deep fried Nutella? What could be better?! I happened to have some wonton wrappers (you can slice them into thirds and fry in a little oil to make wonton crisps for Asian salads- yum-o!) and tried these. They were super easy, you just have to watch and make sure you aren't overcooking or burning them. They are especially yummy with powdered sugar sifted on top. Enjoy!

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
Powdered sugar, for dusting

Line a baking sheet with plastic wrap. Place one wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

You can also garnish these with sugared mint leaves, one leaf per ravioli. Spray the leaves lightly with cooking spray, then one at a time dredge lightly into granulated sugar.

Apple Spice Coffee Cake

I was in charge of taking a dessert to my in-laws' family get together last night and all I had was a spice cake mix. I started adding things to it and came up with this recipe! My in-laws loved it and that's not an easy task to accomplish!

1 spice cake mix
2 eggs
1 c. water
2 Tbls. oil
1 can apple pie filling (chop apples in can)

Mix all ingredients and pour into greased 9x13 pan.

Streusel Topping

1 c. Bisquick mix
1 c. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/3 c. butter

Mix together with a fork until blended. Sprinkle on top of cake mixture and bake at 350 for 35 min. or until tooth pick comes out clean.

Vanilla Glaze

2 c. powdered sugar
1 Tbls. milk (more if necessary)
1/2 tsp. vanilla

Whisk together and drizzle over cake after it is done baking.

Garlic Mashed Potatoes

I am famous for this recipe and usually don't want to share my secret. It gives away how easy the recipe is!! It is so good and easy to make. I would half the recipe unless you have guests over, or you will have a lot of leftovers.


4 large russet potatoes
6 cloves garlic
6 tablespoons butter
1/2 cup heavy cream (you can use milk its just not as fluffly and creamy)
3/4 teaspoon salt or to taste
1/4 teaspoon ground black pepper

Peel potatoes and cut evenly into chunks. Boil potatoes and whole garlic cloves in a pot of water. (This is my secret to infuse the potatoes with garlic and it makes it easier!) Boil the potatoes about 20 minutes or until tender. Drain the potatoes and garlic making sure not to loose any garlic gloves.

Pour potatoes and garlic back into hot pot and mash. Add the butter, cream, salt and pepper and reheat over med/low heat until hot.

Serves 6

Fruit Salsa and Cinnamon Chips

It is warming up here and that makes me want fruit all of the time. I just recently brought this to my book club meeting and it was a perfect snack. You dont have to make it with the sugar and fruit preserves, the sugar and cinnamon chips make it sweet enough. I like it best with the sugar but not the fruit preserve. If you got fruit that was not completley ripe just add more sugar!

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F.
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Melt-away Cookies

My friend brought me a plate of these and I loved them. It's hard to explain what they're like. I guess I could say they just melt away in your mouth. My mouth is watering right now.

2 Sticks of butter (softened)
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup Flour

Mix together and form dough into a log and let it sit in fridge for about 1 hour. Cut dough about 1/4 inch slices and bake at 350 for about 7 to 10 minutes just unitl lightly brown.

Frosting:
4 oz. cream cheese
1t. vanilla
2 cups powdered sugar
1 to 2 T. milk (milk depends on how thick you like the frosting or runny)

Cafe Rio Salads

Okay, so this will be a longer recipe since there are a few different recipes involved in the infamous (and delicious) Cafe Rio Salad. This edition is the Pork edition. If you want the chicken recipe, you can email me for it. I prefer the sweet pork salad. Anyway, we had this at cooking club last night since most of us are from Utah and absolutely miss our Cafe Rio binges. I was skeptical but they turned out really yummy, almost like the real thing!!!

Cafe Rio Pork

3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 tbsp. Cumin
1 C. brown sugar
1 can Coke (not diet)

Cover roast ½ way with water and cook in crock pot on low for 6 hours. You can also cook it a couple of hours on high and switch to low and it makes it shred easier. Add the rest of the ingredients to pork 3 hours before it is well done.

Tomatillo Dressing

1 pkg Hidden Valley Buttermilk Ranch Dressing Mix
1 cup buttermilk
1 cup mayonnaise
1 to 2 tomatillos
½ to 1 clove garlic, minced
½ to 1/3 bunch cilantro, chopped
½ tsp lime juice
½ to 1 small jalapeno, seeds removed or it will be too hot!

Serve in this order:
Tortillas (Costco has the ones you brown on the stove, or buy the biggest ones you can find)
Cheese, Shredded
Sweet Pork, shredded
Black or Pinto Beans, heated through in their juices
Rice
Red and Green leaf lettuce, shredded
Sides of:
Pico de Gallo
Guacamole
Fresh Cilantro
Fresh Lime Slices
Tomatillo Dressing
Sprinkle crunchy corn strips on top
Fresh Parmesan Cheese

Fried Ice Cream

This recipe is really easy and sooo delicious, you just have to plan ahead. Don't be scared off, though. It's worth the effort!

8- 1/2 cup. scoops of vanilla ice cream
5 egg whites
3 c. crushed corn flakes cereal
1 tsp. cinnamon
oil for frying

Scoop the ice cream onto a cookie sheet. Turn you freezer to the coldest setting and freeze several hours or over night. Beat egg whites until foamy. Combine crushed corn flakes and cinnamon. Roll ice cream balls in egg whites and then in corn flakes. Refreeze 1 hour. Repeat, rolling again in egg whites and corn flakes. Return to freezer for at least 3 hours. Heat oil to 375 and fry each ice cream ball for 10-15 seconds.
Drain on a paper towl and serve immediately with fudge sauce and caramel sauce.