Wednesday, November 3, 2010
Sunday, October 31, 2010
Monday, October 18, 2010
Monday: (Feed Missionaries)
Wednesday: (Dinner Swap)
Thursday: (Dinner Swap)
Friday: (Mom GNO, take Toffee Apple Dip)
Saturday: (Date Night)
Monday, October 11, 2010
Monday, October 4, 2010
Thursday, September 23, 2010
If there is any possible way to get your hands on some fresh peaches...RUN. GET THEM. AND MAKE THIS ASAP!
Thursday, September 2, 2010
this recipe & pic comes from Amy at BLD
Makes 8 servings
1 Tbsp kosher salt
1 Tbsp sweet paprika
2 tsp thyme
2 tsp marjoram
1 1/2 tsp granulated garlic
1 1/2 tsp dried minced onion
1 tsp freshly ground (coarse) black pepper
3/4 tsp cayenne pepper
1/2 tsp white pepper
1 beef flank steak, about 2 pounds
Place the salt, paprika, thyme, marjoram, granulated garlic, mincedonion, black pepper, cayenne, and white pepper i a blender or food processor and process for 20 to 30 seconds. Makes about 1/4 cup Spicy Rub.
Trim any visible fat from the flank steak, using a sharp knife. Score the meat in a cross-hatch pattern on both sides - do not cut through more than 1/16 inch. Rub with 1 Tbsp of Spicy Rub on each side (reserve the remainder for another time). Let stand 15 minutes or longer.
Preheat grill. Grill for about 6 minutes per side, moving the steak only to turn it, until steak is done to personal preference. Let stand 10 minutes before slicing. Slice on the diagonal, actoss the grain into thin slices.
Wednesday, September 1, 2010
2 boneless, skinless chicken breasts, cut into strips (I usually chop chicken)
Salt and freshly, ground black pepper
1 red bell pepper, cut into strips (Again I like mine chopped:)
1/4 c. sweet chili sauce
1/4 c. honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make lettuce cups (1 head is enough if you are making as a salad.)
1/2 c. honey-roasted peanuts, chopped (or whole, or crushed, however you like them)
Juice of 1 lime
1 handful basil, chopped (fresh is best but not essential)
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. (Or you can use Pam, and a little water when needed to save calories) Season the chicken with salt and pepper and cook in the pan until golden brown on all sides. (you may want to drain off some of the liquid at this point)
Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Sprinkle with chopped peanuts, lime juice and basil.
OPTION: Turn the same recipe into a salad
NOTE: I prefer it without the basil
1 med red onion, chopped fine
10 slices bacon, cooked crisp and crumbled
1 cup salted roasted sunflower seeds
3/4 cup crasins
Dressing: add to salad just before serving
1 c mayo
2T red wine vinegar
1/2 cup sugar
2-3 ripe kiwi peeled and sliced thick
1 cup green or red grapes, halved
1 cup strawberries, quartered
zest from 1 lime
1-2 Tbsp honey
1 tsp poppy seeds
Combine fruit, lime zest and poppy seeds. Gently toss. Drizzle honey over fruit and gently mix till coated with honey. Serve within an hour if you don't want the strawberries to stain the fruit.
Monday, July 5, 2010
Any recipe that comes from my friend Vynette is guaranteed to be the best of the best. We love these baked beans!
This fruit salad was soooo yummy and different from anything I've had lately.
Thursday, June 24, 2010
These are my two absolute favorite cookbooks, hands down, no other cookbook even comes close. I don't even buy cookbooks anymore because who needs to with the internet, but these two I could not live without. The first one, titled "Favorites" came out several years ago and the second one "keeping up cookbook" is hot off the press. In fact, if you order one THIS MONDAY, JUNE 28th you get FREE SHIPPING.
Click here to order your very own!
Wednesday, June 23, 2010
It was a breakfast for dinner night at our house. Which means I was tired and needed something fast and easy. It also means I wasn't expecting anything fabulous for my taste buds. Was I ever wrong. I found this syrup recipe (which has a great carmel flavor) in a new cookbook that I will share about later, and that combined with French Toast, bananas, and a little whipped cream and I was in heaven!
ETA: with the pancake mix that I add to my French Toast batter I just sprinkle as much as I want into the batter after mixing everything else and barely stir. You want it to be lumpy, I love the texture it adds.
Thursday, April 29, 2010
Had these with Peppered Pork Tenderloin and Caesar Salad tonight. There was a fight over the last one, and yes, I won. ;)
4 baking potatoes
1/2 cup sour cream
1/4 cup bleu cheese
1/4 cup buttermilk or milk
4 Tbsp butter cut into pieces
3/4 tsp salt
dash of pepper
1/2 tsp garlic powder
4-8 pieces bacon, cooked crisp and crumpled (the recipe called for 8, I love bacon but there is no way I could fit a whole piece on each potato half. I think 5 would be plenty)
1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half to make 8 servings. You may want to hold them with a potholder as they will still be hot!
3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
Return to hot oven and bake for 12-15 minutes.
4. Remove and sprinkle bacon and cheddar cheese over each potato bake an additional 3-5 minutes or until cheese is melted and bubbly
Thursday, April 15, 2010
Thursday, April 8, 2010
1 yam, peeled and sliced
3 yukon gold potatoes, peeled and sliced
1 sweet potato, peeled and grated
1 red onion, sliced
1 Tbs. thyme
1/2 tsp. nutmeg
1 Tbs. salt
1/2 tsp. pepper
2 cups cream or half and half (I recommend Heavy Cream)
2 cups grated Swiss cheese (maybe a bit more)
Directions:Slice yams, potatoes and onion about 1/8-1/4” thick. A mandolin is a must for this. Mix and put in a greased 9x13 pan. Combine the remaining ingredients and pour on top. Cover with foil and bake at 375 degrees for 1 hour 15 minutes. I like to uncover it for the last 15 minutes to brown
Wednesday, April 7, 2010
2 c. sifted all-purpose flour
3/4 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. buttermilk
1/4 c. butter, melted
1 Tbsp. grated orange rind
1 tsp. vanilla
1 tsp. almond extract
1 large egg, lightly beaten
1 8-oz. container sour cream (light works great)
1/4 c. + 2 Tbsp. sugar
1/4 c. flour
2 Tbsp. butter, melted
2 tsp. poppy seeds
Preheat oven to 375. Prepare streusel by combining streusel ingredients in a small bowl and set aside. To prepare muffins, combine sifted flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in the center of the mixture. Combine buttermilk and remaining muffin ingredients in a small bowl and add to flour mixture, stirring until just moist. Spoon batter into 12 muffin cups or 24-36 mini muffin cups, either lined or sprayed. Sprinkle evenly with streusel mixture. Bake at 375 for 18 minutes or until golden brown. Remove muffins from pan immediately and place on a wire rack to cool.
1 1/2 lb fresh green beans, trimmed
1 package (10 ounces) cremini mushrooms, cleaned and sliced
1/3 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1 pkg (8oz) Brie, rind removed and cheese cut into pieces
3 T walnuts, toasted and chopped (see note)
In large skillet, melt butter over med-high heat. Add green beans; cook, stirring occasionally, about 7 minutes or until beans are crisp-tender.
Add mushrooms for skillet; cook about 5 min or just until beans are tender. Add cream, salt and pepper. Remove skillet from hear. Stir in Brie pieces until melted. Top with toasted walnuts. Serve immediately.
Note: To toast walnuts, heat oven to 350. Spread walnuts on baking sheet and toast at 350 for 7-10 minutes or until light golden brown. Let cool slightly, chop.
Friday, April 2, 2010
I found this recipe on the Idea Room Blog and they are hands down the best blueberry muffins I've ever had.
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sugar
4 tablespoons unsalted butter melted
1 1/4 cups sour cream (10 ounces)
1 1/2 cups frozen blueberries (wild)
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease muffin tin. I used the Demarle straight muffin tray so there was no need to grease. Love that!
2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and insert toothpick into the center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or with the cinnamon sugar topping below.
Cinnamon Sugar Topping:
While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar. Set muffins upright on wire rack.
Makes 12 muffins
Friday, March 12, 2010
Wednesday, March 3, 2010
3/4 cup brown sugar
Sunday, February 28, 2010
- 2 1/2 cups crushed pretzels
- 3/4 cup melted butter
- 3 Tbsp sugar
- 8 oz cream cheese
- 1 cup sugar
- 8 oz Cool Whip
- 1 large pkg Jello (strawberry or raspberry)
- 16-18 oz frozen berries (rasp, strawb, black, blue)
Thursday, February 25, 2010
- baby spinach
- sliced strawberries
- thinly sliced red onion
- Feta cheese
- 1/2 cup mayo
- 1/2 cup sugar
- 1/4 cup milk
- 2 Tbsp rice vinegar
I'm always looking for new recipes to add some variety to our dinners. So in the hopes that you'll all do the same occasionally I'm posting the recipe for the soup I made for dinner last night. We LOVE it. I think this is the 3rd time I've made it and it's probably our favorite soup right now. (sorry you can't see that much from the picture, but I really like to see pics with recipes so I had to try)
Mexican Chicken Corn Chowder
1 1/2 lbs boneless, skinless chicken breasts cut into bite size pieces
(I use three of the frozen chicken breasts from Costco, I mean do they really think we all have food scales in our kitchens?)
1/2 cup chopped onions
1-2 cloves minced garlic
3 Tbsp butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp ground cumin
2 cups half and half
2 cups shredded Monterey Jack cheese
1 (14 3/4oz) cream style corn
1 (4 oz) can diced green chilies, undrained
1/4 tsp Tabasco sauce
1 medium tomato, chopped
In a dutch over or large saucepan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low hear until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro.
Emily's notes: I always use cilantro and I just add some into the soup at the end instead of just as a garnish. Also, I like a little bit thicker soup so I made a roux using 2Tbsp butter and 2Tbsp flour, microwaved it, stirred it up and added it to the soup to thicken it. And lastly it is great with tortilla strips! Hope you enjoy.
The Sunday after my husband was called to be in the Bishopric our home teacher and his wife asked if they could make us dinner. Their little boy ended up getting sick, but they were so nice that they made us dinner anyway and dropped it off. Does it get any better than that?
The meal was mexican and the best part of it was they made fresh salsa and homemade guacamole. It was to die for. The funny thing is that I don't like tomatoes, at least not whole or a big slice of one on a sandwich, but I love them diced in anything mexican! I of course asked him for the recipes and he gave them to me reluctantly saying I wasn't going to be as impressed when I saw how simple it was, but I assured him that wouldn't be the case. I made them tonight and wanted to share in case there are any guac and salsa lovers out there.
6-8 roma tomatoes
1 small to medium yellow onion
1 bunch green onions
1 bunch cilantro
2 packets "Concord Foods" Salsa Seasoning Mix (I found them on a rack in the produce section)
Dice tomatoes, onion, grn onions, cilantro, and jalapeno and mix in bowl. Add lime juice to taste. Then add seasoning packets and mix again. (If you want it spicier you can get the seasoning packets in hot and add more jalapenos).
1 packet "Concord Foods" Guacomole Mix (again I found them in the produce section)
Dice and mash up the avacados. Add the seasoning and 2-3 heaping spoonfuls of the above salsa and mix. Add a little lime juice to taste.
Hope you enjoy these as much as we did.
Here's a tasty new recipe I got from my mom. I made it last night for a family party. It was a big hit.
I cut this recipe in half and I think it would have served 8-10 as a side dish easily.
Cheese Tortellini - cooked (2 (24oz) pkgs from Costco)
Kalamata Olives (pitted) - halved or whole about 1 to 1 1/2 cups
Sun Dried Tomatoes - chopped (about 16oz)
Marinated Artichoke Hearts - chopped (1-2 cups)
Hearts of Palm - sliced thick (about 1 14oz jar)
Grated Parmesan Cheese (1/2-3/4 cup)
Toasted Pinenuts (1/2 cup)
Baby Spinach Leaves
Brianna's Blush Wine Vinagrette Dressing
Cook tortellini, drain, rinse with cool water and drain well. Place in large bowl and toss with 2 Tbsp of the artichoke marinate. Add olives, sun dried tomatoes, artichokes and 1/2 bottle of dressing. Toss gently. Let sit a few hours or overnight in fridge. Add hearts of palm, parmesan cheese, toasted pinenuts, spinach leaves (as many as you prefer) and 1/4 to 1/2 bottle of dressing. Toss and serve. Serves 20+
Last night after I got the kids into bed I suddenly had a craving for this cake and had to make it. It is sooooo good! Oh, and it is definitely best with a tall glass of milk.
2 cups flour
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1/2 cup shortening
1/3 cup buttermilk or sour milk
2 medium ripe bananas, smashed
1/2 cup chopped nuts (optional)
Mix everything together. Beat 3 minutes at medium speed. Pour into 9x13 pan (I used the Demarle sunflower mold). Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
Burnt Butter Frosting
1 cube butter
1 tsp vanilla
3 1/2 cups powdered sugar
milk to consistency
Melt butter in pan on stove until foam cooks off and the color is a deep caramel. Pour butter over powdered sugar. Add vanilla and milk to the consistency you want. Beat for about one minute.
Note: I like this cake warm so I make the frosting pourable so I can just pour it on, let it drizzle down the sides and eat it. You can make it thicker and spread it on like a more traditional cake.
This is probably my favorite summer dessert, next to homemade ice cream of course. I made this over Memorial Day weekend and can't wait to make it again in a few weeks when the Oregon berries are plentiful!
Here's what you need:
8oz softened cream cheese
1 cup powdered sugar
1 cup sour cream
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cup heavy cream
1 1/2 tsp vanilla extract
1 1/2 Tbsp powdered sugar
1 angel food cake cut into 1-1 1/2 inch cubes
2 quarts fresh berries or peaches thickly sliced (note: I like fresh raspberries in this recipe the best, if you rinse the berries make sure they are as dry as possible or they make the cake soggy)
3-4 Tbsp sugar
whole berries for garnish
mint leaves for garnish
In large mixing bowl blend cream cheese and 1 cup powdered sugar together. Add the sour cream, 1 tsp vanilla, and almond extract. In a small bowl whip heavy cream with the rest of the vanilla and powdered sugar until stiff. Fold the whipped cream into the cream cheese mixture. Add mixture to the cake cube till desired consistency, you may not use all of the mixture.
Thickly slice the strawberries then add sugar, mix well. Layer into a trifle bowl, starting with a layer of berries, then a layer of the cake. Continue layering ending with the berries. Cover with plastic wrap and chill well before serving. Garnish with mint leaves or whole berries. Serves 12.
ROASTED MEDITERRANEAN CHICKEN
3-4 large chicken breasts
6-8 small red potatoes
2 jars marinated artichoke hearts
1 can olives (sliced or whole, whichever you prefer)
2 cups Ragu Roasted Garlic Parmesan Sauce
6 tsp lemon juice
1 1/2 Tbsp olive oil
3/4 tsp black pepper
1/2-3/4 tsp salt
7-8 garlic cloves, crushed
1 1/2 tsp dried rosemary
rosemary sprigs (optional)
Preheat oven to 450*. Cut chicken breasts into halves or thirds. Cut potatoes in half. Drain artichokes. Arrange chicken, potatoes, and artichokes in 9x13 pan coated with cooking spray. Combine other ingredients except for olives and rosemary springs and mix. Pour sauce over chicken. Sprinkle olives on top and garnish with rosemary sprigs. Bake for 30-45 minutes or until potatoes are tender. Cover for first 20-25 minutes.
NOTE: We are a "sauce" family so I often one and a half the sauce for a bit extra.
GRILLED CHICKEN BRUSCHETTA
Sundried tomato salad dressing (we used Kraft brand)
8 boneless skinless chicken breast halves
4 medium tomatoes, finely chopped
2 c. shredded mozzarella cheese
1 small pkg. fresh basil, chopped
Marinate chicken in sundried tomato dressing ahead of time. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill about 6 minutes. Meanwhile, combine tomatoes, cheese, basil and dressing (as much as you desire; we did about 1/2 cup). Back to the grill - Turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.
1 pan of brownies cut into 1" cubes (box mix or scratch, whichever you prefer)
1 box instant chocolate pudding (use pie filling directions)
1 large container of Cool Whip OR 1 pint of whipping cream (whipped)
6-8 Skor or Heath Candy Bars (crushed)
Layer in trifle bowl starting with half of the brownies, then half of the chocolate pudding, then half of the Cool Whip/Whip Cream, and then half of the crush candy bars. Repeat layers with remaining ingredients, and refrigerate.
P.S. My neighbor made hers with Cool Whip and it was really good. I made it today with whipping cream and it was, well, to put it modestly, to die for. Of course I'll need to go a little further on my walk tomorrow but it will be oh so worth it!
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 (8oz) bag Heath toffee bits
Mix all ingredients together and serve with sliced apples or refrigerate till ready to serve. Makes about 3 cups.
EDITED TO ADD: Okay, I made this today for us to snack on during conference (the last batch was all given away), and it was a huge hit. It's like eating a candied apple. Mmmm!
We had a great weekend. General Conference was amazing. So many great talks, so much to think about, to use in our lives to make them better. And such a feeling of love.
On Sunday we had Mark's family over for dinner after the last session and had such a great time. We ate a yummy dinner with some appetizers, marinated flank steak, garlic mashed potatoes, salad, homemade rolls (I could eat a dinner of rolls alone), and coconut peach cobbler. Mmmmm! After, we played a couple of games and just had fun being together. Usually when we get together with Mark's fam everyone kind of goes and does different things after we spend 15 minutes at the dinner table or the tv is on, so it was really nice to do something all together. It really made me think about how important spending quality time together is to building meaningful relationships.
Here's the recipe for the rolls I made today. They are mm.mmm..good! I had never made homemade rolls before because they just seemed so intimidating. Then, last year I got my mom's recipe from her and tried it. So good, and so much easier than I had thought!
Best Refrigerator Rolls - from the kitchen of my Mom
1/2 cup sugar
1/2 cup shortening
2 tsp salt
1 1/2 cup warm water
4 1/2 cups Better for Bread Flour - divided (note: my mom lives in UT and this works for her, I always end up adding a bit more flour here in OR, so you may need to adjust a little)
3 eggs, well beaten
2 Tbsp rapid rise yeast
Mix all ingredients together in mixer except for yeast and half of the flour. Then sprinkle yeast on mixture and add remaining flour. Mix until sticky. About 5 min. Place in lightly greased bowl and cover with a towel. Raise until double. About 2 hours.
Punch dough down and cover bowl with a damp towel. Refrigerate. (I make the dough the night before and then refrigerate it till whenever I'm ready to make it the next day)
Roll out as desired. Shape. (I divide the dough into thirds, roll each ball into about a 14" circle (about 1/4" thick) like a pizza crust and then use my pizza cutter to cut it into 12 triangles, then I roll them up into crescent shapes) Brush with melted butter. Place on baking sheets and cover lightly with plastic wrap sprayed with cooking spray. Let raise 2-3 hours. Bake at 350 for 15-20 min or 375 for 12 min.
Makes 3 dozen
Annie’s Delicious Bean Salsa
1 (15 oz.) can pinto beans
1 (15 oz.) can black beans
1 (15 oz.) can red beans
1 (15 oz.) can white beans
1 (15 oz.) can kidney beans
1 (11-15 oz.) can corn
2 (14.5 oz.) cans diced tomatoes
2 large fresh tomatoes—chopped
1 Vidalia or sweet onion—chopped
4-6 green onions—chopped
8 oz. fat free Italian dressing
Fresh lemon juice—about 2 lemons (I used 1/3 cup)
Fresh lime juice—about 2 limes
Fresh cilantro to taste (I used 2/3 of a bunch)
Fresh minced garlic cloves—about 4
Salt and Pepper to taste
Chili powder to taste
Garlic powder to taste
Onion powder to taste
Drain and rinse all the beans. Drain corn and mix all ingredients together. Chill at least 6 hours or longer, it helps the flavors blend and is soooo good. Enjoy with pita or tortilla chips or by itself! Also, this makes A TON! I gave a bunch away and still had plenty for us. But it's not really something you want to make half of because you end up with 1/2 of 6 cans of beans, corn, etc. Enjoy!
So, in case you can't tell from the title of this post. I LOVE these cookies. They are so soft and stay that way, the flavor is perfect, the frosting divine and they cook so uniformly. This recipe belongs to a girl I visit teach and one year when we did Enrichment together we made cookie bouquets for Valentine's and made these cookies on a stick. They were so cute.
Lori's Sugarlicious Cookies
2c butter, softened
3 tsp vanilla
1 tsp baking soda
1 tsp salt
6c flour (I usually need a little more flour than this but sometimes I just sprinkle a lot on when I'm rolling it out and that does the trick)
Mix together. Chill for easier handling. (anywhere from 1 hour to overnight). Roll and cut into desired shapes. Bake at 350 for 10 minutes until the cookies are done but not browned. Let cool and frost.
I think the key to good sugar cookies is how thick you make them. I always tend to roll out the dough too thin. So when you roll these out keep the dough about 1/4" to 5/8" thick. This makes them easy to lift up and onto the pan after you cut them out with a cookie cutter, they look beautiful and they don't get crispy when you cook them.
2 oz cream cheese, softened
2T butter, softened
2-3 cups powdered sugar
1-2 tsp vanilla
pinch of almond extract
milk to consistency
Mix together adding milk to the consistency you prefer, color and frost cookies!
Parmesan Crusted Chicken with Cream Sauce
1 can reduced sodium chicken broth
6 Ritz Crackers, finely crushed (whatever 6 crackers, that covers like what, one chicken breast? I used one of the packages that comes inside a box)
2 Tbsp Parmesan Cheese (I used more since I used more crackers)
4 boneless skinless chicken breast halves
1/3 cup Chive and Onion Cream Cheese Spread (again, if you want one drop of sauce on your chicken then this will be plenty, but if you'd actually like to see the sauce on your chicken I would double this)
Mix cracker crumbs and Parmesan cheese in bowl. Rinse chicken with cold water, shake off excess water. Dip chicken in some melted butter, egg white, or plain yogurt and then in cracker mixture turning to coat. Place in greased baking dish and bake at 350 for about 35-45 minutes or until chicken is done.
For the sauce pour 1/4 (or if your doubling 1/2) cup chicken broth and cream cheese to skillet. Cook, stirring constantly. Simmer 3 minutes or until sauce thickens. Note: this happens fast and if you let it go it gets thick and clumpy so as soon as it's all melted and slightly thick it's good to go. Serve sauce over chicken.
Also very tasty served with rice.
So, I thought this was one of those recipes that everybody had a copy of, but I took it to that baby shower I went to last weekend and couldn't believe how many people hadn't had it before and wanted the recipe. It is definitely my favorite dip to go with veggies.
2 cups mayo
2cups sour cream
1 bunch green onions chopped
1 can water chestnuts drained and chopped
1 pkg frozen spinach, thawed and drained
1 pkg Knorr's Leek soup mix
Combine all ingredients and chill. Serve with fresh veggies or chopped up French Bread.
Tortellini Bean Soup
4 1/2 cups chicken broth
1 (9oz) pkg of Cheese Tortellini
1 (15oz) can white beans rinsed and drained
1 cup chopped fresh tomato
1/3-1/2 cup FRESH basil ( I usually rip the leaves into thirds)
2 Tbsp balsamic vinegar ( I only use 1 1/2)
1/2 tsp salt
1/2 tsp pepper
1/2 cup parmesan cheese
Bring broth to boil, add tortellini and cook 6 minutes. Stir in beans, tomato and basil. Reduce heat and simmer for 5 minutes. Add vinegar, salt and pepper. Top each serving with parmesan cheese. Serves about 4 so I usually double it for our family of 5. It's good leftover too!
I made this for our family and some friends on my hubby's birthday (Dec 31) and it was a huge hit. Totally worth fudging on your New Years diet for a night. Such good flavor!
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part - surprise, surprise).
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Mixed Greens and Romaine Lettuce
Crumbled Bleu Cheese
Sugar Coated Blanced Almonds
Dressing: Good Seasons Italian packet (use red wine vinegar)
1 cup sour cream
3/4 cup sugar
2 T flour
1/4 tsp salr
1 tsp vanilla
3 cups tart apples, diced
pastry for one pie crust
Beat together sugar, cream, flour, salt, vanilla, and egg. Add apples, pour into a 9 inch unbaked pie shell and bake at 400 degrees for 25 minutes.
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter
Mix and sprinkle on top of partly baked apples. Bake 20 minutes more or until done.
(from Cooking Light Magazine, thank you Amy S.!)
You can prepare the ingredients ahead, spoon the batter into soufflé dishes, cover, and freeze until you're ready to cook them. They can go straight from the freezer to the oven. Make the sauce ahead, too, and simply warm it before serving. This recipe received our Test Kitchens' highest rating.
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites
1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/2 ounce bittersweet chocolate, chopped
Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.
To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.
Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.
Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.
To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.
Yield: 6 servings (serving size: 1 soufflé and about 2 tablespoons sauce)
4 cups sweet potatoes, baked and mashed
2 eggs, beaten
1/2 tsp salt
1 tsp cinnamon
1 cube butter or margarine, melted
3/4 cup brown sugar
3/4 cup white sugar
Mix thoroughly and bake at 400 degrees for 30 minutes
2 cups crushed Corn Flakes
1 cube butter or margarine, melted
1 cup chopped pecans
1/2 cup coconut
1 cup brown sugar
1 cup flour
Mix topping ingredients, spread over sweet potatoes, bake at 400 degrees for 10 minutes.
My friend Lori asked about the recipe for the filling and glaze I use on my orange rolls, so here it is.
Orange Rolls Filling and Glaze
2 Tbsp melted butter
1/2 cup sugar
1 tsp orange rind (I use more)
1/2-1 tsp orange juice
1 cup powdered sugar
2 Tbsp orange juice
1/2-1 Tbsp grated orange rind
1 Tbsp melted butter
Brush filling onto rolls before rolling them up (and before they rise) so it's on the inside, then dip tops of rolls in glaze when rolls have cooled. Makes enough for 16-20 rolls.
I got this recipe from a friend in our ward and we all love these. They're almost more like a biscuit than a muffin.
Sesame Cheese Muffins
2 T toasted sesame seeds
2 c. flour
3 T sugar
1 T baking powder
3/4 tsp. salt
1 1/2 cup shredded sharp cheddar cheese
1 c. milk
1/3 c. veg oil
4 T. minced onion
2 T butter, melted
Combing flour, sugar, baking powder, and salt; blend thoroughly and stir in 1 cup of the cheese. In small bowl, beat egg lightly with milk, oil, and onion. Gradually stir milk and egg mixture into flour and cheese mixture. Fill well greased muffin cups 3/4 full with batter. Sprinkle the tops with remaining cheese and toasted sesame seeds. Drizzle melted butter over the tops. Bake at 375 degrees for 15 to 20 minutes.
Found this recipe on Becky Higgins blog and tired it last week. It was easy and a huge hit.
1 lb. hamburger
1/2 c. uncooked rice
1/2 c. water
1/3 c. onion, chopped
1/2 tsp. celery salt
1/8 tsp. pepper
1 tsp. salt
1/8 tsp. garlic powder
1 (15 oz.) can tomato sauce
1-2 cans of stewed diced tomatoes (not drained)
1 c. water
2 tsp. Worcestershire sauce
Seasonings as desired (oregano, pepper, garlic salt, Tabasco sauce)
Mix hamburger, uncooked rice, water, onion, celery salt, garlic powder, salt & pepper. Add an egg to help hold it all together. Shape into (about 16) balls and cook in skillet until all sides are brown. In a separate bowl, mix tomato sauce, stewed tomatoes, 1 c. water and Worcestershire sauce and pour over meatballs. Heat to boiling. Add desired seasonings. Cover and simmer on low for 45 minutes. (Add water during cooking if necessary.) Serve over cooked rice. Serves 6.
Note: This takes about ½ hour to make and 45 minutes to simmer, so 1 hour and 15 minutes, from start to ready to eat.