Kiss the Cook

Deep Dark Chocolate Cake

2012-02-05T16:06:00.000-08:00

This is too delicious. Seriously. It's not a normal chocolate cake. It's the most moist, succulent bite of chocolate topped in a caramel icing that melts in your mouth. You'll die.

1 3/4 C. flour
2 C. sugar
3/4 C. cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 C. milk
1/2 C. veg. oil
2 tsp vanilla
1 C boiling water

1. Combine dry ingredients in large mixing bowl.
2. Add remaining ingredients.... EXCEPT boiling water! Mix well.
3. By hand, stir in boiling water. (Batter will be thin.)
4. Pour into greased pan.
9x13 for 35-40 minutes
2 9x9's for 30-35 minutes
4. Bake at 350 degrees for given time.

Crispy Coconut Chicken Fingers

2012-01-19T16:24:00.000-08:00

We just found another Elvidge Family Favorite. These are sooooo delicious!!

Hope you love it as well!!!

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

Preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

DIPPING SAUCE:

Whisk together
1 c apricot pineapple preserves (I used apricot jam and added crushed pineapple)
2 t soy sauce
1/2 t Dijon mustard
1/8 t curry

Baked Potato Soup

2012-01-19T09:40:00.000-08:00

Very, very tasty! Made this last night and everyone loved it! It's from allrecipes.com. Enjoy!

6 bacon strips, diced

2 small onion, chopped

2 cloves garlic, minced
1/4 cup and 2 tablespoons all-purpose flour
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon pepper
6 cups chicken broth
4 large baked potatoes, peeled and cubed
2 cups half-and-half cream
1 teaspoon hot pepper sauce (I omitted this)
Shredded Cheddar cheese
Minced fresh parsley

Directions

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Stuffed Mushrooms

2011-12-25T16:19:00.000-08:00

Ingredients

2 pounds large mushrooms, stems removed and reserved
1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll
1 clove garlic, minced
4 ounces cream cheese, cubed, softened
¾ cup dry Italian bread crumbs, divided
½ cup (2 ounces) grated Parmesan cheese, divided
¼ cup chopped fresh parsley
1 tablespoon olive oil

Directions

1. Preheat oven to 350°F. Finely chop enough mushroom stems to measure 1 cup; discard any remaining stems. Place mushroom caps, rounded-sides down, in lightly greased shallow baking pans.

2. Cook sausage, chopped stems and garlic in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add cream cheese, ½ cup bread crumbs, ¼ cup Parmesan cheese and parsley; mix well. Spoon into mushroom caps.

3. Combine remaining bread crumbs, remaining Parmesan cheese and oil; sprinkle over mushrooms.

4. Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.

Yield:

Makes: about 50 servings (1 stuffed mushroom each)

Clam Chowder

2011-12-24T16:21:00.000-08:00

Okay, ladies. This clam chowder is not Dad's recipe, since I couldn't get that in time, but here's one that I adapted from myrecipes.com. And I have to say, it turned out pretty darn tasty. Seriously. The original was all low fat and that sort of nonsense. Hope you enjoy my rich, fatty version. :)

2 bacon slices

2 cups chopped onion

1 1/4 cups chopped celery

1/2 teaspoon salt

Click to see savings

1/2 teaspoon dried thyme

2 garlic cloves, minced

6 (6 1/2-ounce) cans chopped clams, undrained

5 cups diced peeled baking potato (about 1 pound)

1 (14.5 oz) can chicken broth, plus 1 can full of water

1 bay leaf

1/2 c butter

3 cups half and half

1/2 cup all-purpose flour (about 2 1/4 ounces)

Freshly ground pepper to taste

Preparation

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
Melt butter in pan. Whisk in flour until smooth and boiling. Slowly add half and half and stir constantly over low-medium heat until thickened, about 12 minutes. Add clams; cook 2 minutes. Add freshly ground pepper to taste. Sprinkle with bacon.

Salted Caramel Cheesecake

2011-12-10T10:34:00.000-08:00

Salted Caramel Cheesecake

Serves 2

Ha ha! Just kidding—I’ve served up to 20 people with one cheesecake. Ideally it probably serves about 10-12 people.

For the crust

About 15 graham crackers

3 tablespoons granulated sugar

1 stick unsalted butter, melted

1. Preheat oven to 375 degrees F. In a food processor, grind graham crackers to crumbs. (If you’re using premade crumbs, you want about 8 oz or 2 cups, and you’ll want to do all these steps in a bowl.) Add sugar and pulse to combine. With motor running, add butter through feed tube. Process for another few seconds until combined.

2. Transfer the mixture to a 9” or 10” (I have a 10” myself) springform pan sprayed with cooking spray. Pat crumb mixture into the bottom of the pan, and up the sides about 2”. Don’t worry if it’s not perfectly even around the top; you just want to be sure it’s deep enough to hold all the cheesecake mixture.

3. Bake crust until slightly brown. You’ll just be able to smell it. This will take anywhere from 10-12 minutes. Remove crust from the oven and allow to cool on a rack. Reduce oven temperature to 300 degrees F.

For the cheesecake

3 8oz packages cream cheese, at room temperature

1 can dulce de leche

2 tablespoons all purpose flour

1/4 teaspoon kosher salt

1 ¼ cup granulated sugar

1 tablespoon vanilla extract

4 large eggs, at room temperature

1. In a stand mixture fitted with the paddle attachment beat cream cheese until smooth, add dulce de leche and beat to combine.

2. Add flour and salt, beat to combine, stopping to scrape down the sides as necessary. Beat until smooth and fluffy, about 5 minutes. There should be no lumps.

3. Add the sugar and beat to combine.

4. Add the vanilla, and then beat in the eggs one at a time until just combined, about 30 seconds each. Don’t overbeat once the eggs are added; the cheesecake will puff up too much while baking, and the top will crack.

5. Pour the cream cheese mixture into the cooled crust and smooth the top.

6. Bake at 300 degrees F for 55 – 65 minutes. The center will seem to be only slightly set, and will be wobbly if you nudge it. The sides will puff slightly.

7. Cool completely on a rack, then cover and refrigerate 8 hours or overnight (I have gotten away with a 5 hour cooling, but I was on edge that it wouldn’t turn out; overnight is really best). When I put it in the refrigerator to set up, I remove the ring from my springform, and put the cheesecake on a cake stand. You can leave it in the springform if you don't have a cake stand.

For the caramel

½ cup granulated sugar

3 tablespoons water

½ cup heavy cream

2 tablespoons butter

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1. In a large saucepan over medium heat, combine the sugar and water. Swirl to combine. All those warnings about stirring caramel and brushing down the sides of the pan with a wet pastry brush to avoid crystal formation? I avoid all that by just never stirring it at all. If I need to move it around the pan, I just swirl it.

2. Continue cooking until the sugar turns golden brown, swirling occasionally. You’re looking for something that’s about the color of dark honey. The problem with caramel is that it goes from perfect to burnt in the blink of an eye, so just when you find yourself thinking, “Any second now…” pull it off the heat. It should take 3-5 minutes.

3. Off the heat, carefully add the butter, then the cream. Don’t wait until the butter is melted; toss in the butter, give it a whisk, then pour in the cream. It will foam up, seize, and otherwise look like a total failure. Persevere! Add the vanilla extract and salt and continue whisking.

4. Return to medium low heat and whisk until smooth. Allow to cool slightly, about 15 minutes.

5. Remove cheesecake from the refrigerator and pour caramel over the top. I try to encourage mine to pool in the middle, but if you’re more of a drip-down-the-sides type, you can go with that. I just think the drippy makes sort of a mess on my cake stand, but maybe that doesn’t bother you.

6. Return the cheesecake to the refrigerator to let the caramel set, about 30 minutes. To serve, cut in slices (it’s pretty rich) with a sharp knife, wiping the blade clean after every slice.

Key Lime Pie

2011-11-27T10:12:00.000-08:00

Preheat oven to 350 degrees.
Mix together:
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup sugar
the zest of one large lime
Using your fingertips or the flat bottom of a drinking glass, firmly press the mixture over the bottom and 1/2 inch up the sides of the pie pan.
Bake until the crust is lightly browned and firm to the touch, 10 to 15 minutes.

Reduce oven heat to 325 degrees.

For the filling:
Whisk together:
1 15-ounce can sweetened condensed milk

4 egg yolks

1/2 cup fresh squeezed lime juice

zest from two or three large limes

Pour filling into pie shell and bake at 325 for 15 to 17 minutes, until filling is set, but still quivery, like gelatin.

Cool completely, or refrigerate overnight.

Top with freshly whipped cream before serving.

This is from Joy of Cooking, with a little extra lime added by my friend Kirsten who made this for Thanksgiving this year.

Easy Pizza Dough

2011-09-14T10:14:00.000-07:00

We love homemade pizza, but I don't usually have an extra 3 hours to devote to making pizza dough. Try this recipe when you're short on time.

Quick Pizza Dough

2 3/4 cups all-purpose flour

1 package active dry yeast

2 T olive oil

1 tsp salt

1 T sugar

1 tsp garlic powder

1 T powdered cheese (optional)

1 tsp basil

1 cup warm water (about 40 sec in the microwave;110 degrees --I use a candy thermometer)

Mix dry ingredients. Add olive oil and water and mix well. Knead on floured board until smooth and elastic. Let rest in a covered bowl for 30 min (less works, too, if you're in a hurry). Press onto pan. I bake it at 375 for about 5 minutes, then top it with sauce, green peppers, mushrooms, green onions, pepperoni, fresh tomatoes and mozzerella. Bake at 375 for 20 min on greased pan (I tried stoneware, greased pan, and pizza pan and I liked the regular pan the best). Also, this rises a lot, so you can roll it thin, or brush it with garlic butter and slice into breadsticks!!

Easy Pizza Sauce

2011-09-14T09:58:00.000-07:00

One of our favorite things around here is homemade pizza. I tweaked a recipe from allrecipes.com to make a sauce that we love!

Pizza Sauce

2 (15 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1 1/2 T ground oregano
1 T basil
2 1/2 t minced garlic
1 t onion powder
2 t ground paprika
1 t white sugar

Just stir tomato sauce and paste until smooth, and then add the rest of the ingredients! Then you're ready to go! This makes a lot of sauce. My whole family used about 1/2, and I am going to freeze the rest. Enjoy!

Rosemary Bread

2011-08-28T20:22:00.000-07:00

Just found this DELICIOUS bread machine recipe on allrecipes.com. It is so easy, yummy and perfect for dipping in olive oil with a little balsamic vinegar. It makes a 1 1/2 lb loaf.

1 cup water

3 tablespoons olive oil

1 1/2 teaspoons white sugar

1 1/2 teaspoons salt

1/4 teaspoon Italian seasoning

1/4 teaspoon ground black pepper

1 tablespoon dried rosemary

2 1/2 cups bread flour

1 1/2 teaspoons active dry yeast

Directions

1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

Chocolate Raspberry Cheesecake

2011-07-24T22:15:00.001-07:00

Chocolate Raspberry Cheesecake (from Taste of Home magazine)

1 1/2 cups oreo cookie crumbs

2 tbsp butter, melted

4 pkgs (8 oz each) cream cheese, softened

1 1/4 cups sugar

1 cup sour cream

1 tsp vanilla

3 eggs, lightly beaten

9 oz semi-sweet chocolate chips

1/2 cup seedless raspberry preserves

Topping:

6 oz semi-sweet chocolate chips

1/3 cup heavy whipping cream

fresh raspberries and whip cream, optional

Place a greased 9-in springform pan on a double thickness of heavy-duty foil (about 18 in square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed until just combined. Set aside 1 1/2 cups, then pour remaining batter over crust.

In microwave, melt chocolate. Stir in preserves until blended. Stir in reserved batter just until blended. Drop chocolate batter by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan. Add about 1 inch of hot water to baking pan.

Bake at 325 degrees for 65-75 minutes until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.

For topping, place chocolate in small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whip cream before serving if desired.

Russian Sauerkraut

2011-06-28T08:00:00.000-07:00

This is what Spencer and I made on "Food from around the World Night" over Christmas vacation. The recipe is coming out about 6 months late but better late than never. I don't have a steadfast recipe but just throw things into the pot at whim. Here's some rough ideas to get started.

1 lb. browned ground beef

2 14.5 oz cans of diced tomatoes (we like the variety with jalapenos)

1 onion (diced)

1-2 14.5 oz cans of sauerkraut

1/2 c. green pepper (chopped)

salt and pepper to taste

cooked rice, chow mien noodles, and sour cream optional

First prepare the hamburger. Then add all ingredients to a large pot and cook on the stove until the vegetables are to your liking. This dish is more flavorful if you make it the day prior to enjoying it. When I was growing up we'd eat this concoction with chow mien noodles and a dab of sour cream on top. This is very delicious. A healthier and just as wonderful option is to eat this with rice.

Blueberry-Lemon Bread with Lemon Glave

2011-06-27T13:45:00.000-07:00

This is a delicious summer treat! The lemon is so heavenly.

Ingredients:

1/2 c. butter

2 c. flour

1 1/2 c. sugar

1 T. finely grated lemon zest (quite honestly I seem to never have lemons but I'm sure this would add a lot)

1/2 c. and 2 T. of lemon juice

3/4 c. milk

1 t. vanilla

1/4 t. baking powder

1/4 t. baking soda

salt

2 large eggs

1 1/2 c. blueberries (6 0z.)

Preheat oven to 350 degrees. Butter 9x5" loaf pan and then dust with flour. Combine 1/2 c. sugar and 1/2 c. lemon juice in a small saucepan over medium heat. Allow sugar to dissolve, stirring occasionally. Then take off heat and work on the bread.

Combine remaining ingredients then carefully fold in the blueberries. Bake for 55 minutes. Brush top of loaf with the lemon glaze. After 15 minutes remove loaf from pan and brush remaining glaze over the rest of the loaf. Let cool completely on a wire rack.

ENJOY!

Grilled Chicken Pesto Salad

2011-06-01T13:14:00.000-07:00

This was so super delish! You will need

Mixed greens and baby spinach
Pesto sauce (I bought the jar at Costco, but I have a delicious recipe coming soon!)
Goat cheese
Fresh, shredded parmesan cheese
Grilled Chicken
Vinaigrette or other dressing, optional

Make a bed of mixed greens on a dish. Spread pesto sauce on grilled chicken, cut in strips and lay on greens. Crumble goat cheese over top and finish with a sprinkle of parmesan. We loved it so much we didn't even use dressing. Enjoy!

Toasted pine nuts would be a delicious addition as well!

Meg's Birthday Cupcakes

2011-06-01T12:58:00.000-07:00

Meg wanted cupcakes instead of a cake this birthday, so this is what I came up with. These don't look especially fancy, but MAN were they delicious!!

I started with a funfetti flavored cake mix. You could use any kind. Chocolate would be divine. The trick with a box mix is to follow the directions. If it says 'beat 2 min', don't short change it. I love the ones with the pudding in the mix, too.

Then, I made a batch of whipped topping frosting and put it into an icing bag with a large frosting tip. I used my fingers to push the tip deep into each cupcake, and filled it up! You can tell when it's full because it expands and then starts coming out the top.

It leaves a mound on top, which is good because you'll need it for the second frosting.

Using my big 2D star tip, I piped The Best Buttercreme Frosting in a swirl, working from the outside in.

We finished it off with a little colored sugar. These were delish!!!

Homemade Whipped Topping

2011-05-30T21:45:00.000-07:00

1 c heavy whipping cream
1 t vanilla
2 T powdered sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Whipped Topping Frosting

2011-05-30T09:47:00.000-07:00

Whipped Topping Frosting

1 c cold milk
1 sm. pkg. instant pudding (4 serving size)
1/4 c powdered sugar

Beat 2 min. Stir in"

8 oz tub of whipped topping

Enough for 1 cake

This is so delicious. Good for just a regular 'frosting'. Not the best for 'decorating'.

Brazilian Lemonade

2011-05-22T20:39:00.000-07:00

This is from my new cookbook "Our Best Bites". It can also be found on their blog http://www.ourbestbites.com/. Enjoy!!! This is so super yummy, and I'm pretty sure I'll be making it all summer long.

Brazilian Lemonade

4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.

Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Edamame, Corn & Tomato Salad

2011-05-22T20:25:00.000-07:00

This was a fresh, yummy salad that I just had at a church activity. It was so tasty and gourmet-ish. :)

3/4 c frozen corn
1 1/2 c frozen shelled edamame
12 halved cherry tomatoes
1 lg pitted, peeled, and cubed avocado
2 T fresh lime juice
salt and pepper
1 T canola oil
8 dark outer leaves romaine lettuce
2 T chopped fresh cilantro

1. Cook the corn and edamame. Bring a saucepan of water to a boil and have ready a bowl of ice water. Add the corn and edamame and cook for 3 min. Using a slotted spoon, transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl and add the tomatoes amd avocado.

2 Assemble the salad. In a small bowl, whisk together the lime juice, 1 t salt, and 1/8 t pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently toss to combine. Arrance the lettuce leaves on a serving platter spoon the salad onto the leaves. Garnish with cilantro and serve.

Shawn's Sugar Cookies

2011-05-22T18:13:00.000-07:00

My friend Shawn made the most awesome sugar cookies and is kind enough to share her recipe! These are not Lofthouse-type fluffy cookies, but denser and completely delicious. The notes at the bottom are hers as well.

1 c butter
1 c sugar
1 egg
1 1/2 t almond flavoring

Measure:
3 c flour
1 1/2 t baking powder
1/2 t salt

Mix together and roll out the dough between 2 sheets of waxed paper. Put on a cookie sheet and chill for 30 min. Take out, peel the top layer of waxed paper off, cut out cookies and place on ungreased cookie sheet. The secret to a great sugar cookie is not to touch the dough adn don't add any more flour. Hence the waxed paper roll out. Bake at 350 for 8-12 min.

If you want a more chewy cookie, bake 8-9 min. I like the bottoms lightly browned, so I do 12 min. The tops not get brown. I whip up a butter cream frosting with a little amond flavoring in that as well.

Mango Chicken Salad

2011-04-06T14:52:00.000-07:00

This is seriously one of our favorite recipes and we eat it at least once a week all summer. So, so delish!

*Mango Chicken Salad*

Chopped chicken
Chopped green, red, and yellow peppers
Chopped cucumber
Chopped fresh tomatoes
Corn (I used frozen)
Avocado
Mango
Can of black beans (drained, rinsed)
Chopped cilantro if desired

Serve over tortilla chips and drizzle with ranch dressing and lime juice.

Grilled Chicken

2011-03-29T14:24:00.000-07:00

This isn't a recipe, really, but it goes nicely with a bunch of meals.

I butterflied the chicken breasts to make them thinner and to cook more quickly (which made them super moist and tender) , and marinated them in Grill Mates Zesty Herb marinade for 1 hour.

J preheated the grill on high, then reduced the heat and grilled them on low, about 4-5 min per side.

Roasted Asparagus with Toasted Bread Crumbs

2011-03-29T14:19:00.000-07:00

This dish was wonderful--the lemon zest adds a spring flavor to a favorite veggie!

1 bunch asparagus, tough ends removed
3 t extra virgin olive oil (I used a little more)
2 t minced fresh thyme
1/2 c soft bread crumbs
1 t grated lemon zest
Kosher salt and freshly ground pepper

Preheat the oven to 450 degrees.

Spread asparagus in baking dish large enough to hold them in a single layer. Drizzle with 1 t olive oil and sprinkle with 1 t of thyme. Toss to coat asparagus evenly.

Roast asparagus, stirring halfway through time, until tender-crisp; about 7-10 min.

Meanwhile, place bread crumbs in a small bowl, add remaining oil; toss to coat. Place a frying pan over medium heat. When hot, add bread crumbs, reduce heat to med-low, and toast, stirring until golden, about 3-4 min. Stir in remaining thyme, lemon zest, pinch of salt and a grind of pepper. Remove from heat.

Arrange asparagus on warmed platter and sprinkle hot bread crumbs over the top. Serve at once.

Gourmet Potatoes on the Grill

2011-03-29T14:08:00.000-07:00

This is my favorite way to eat potatoes!! I left the recipe as is, but I usually am generous in the amounts of seasoning I use. So delish!!!

Yield: 4 1/2 cup servings
Prep time: 10 min
Grilling time: 15 min

2 lg potatoes, scrubbed, quartered and cut into thin wedges
1 t minced garlic
1 T olive oil
1/2 t salt
1/2 t rosemary
2 T vinegar
1/2 t pepper

1. Combine ingredients in a mixing bowl, stirring potatoes to coat with seasonings.
2. Wrap potatoes in two 12-inch foil pouches, sealing all sides
3. Grill over medium flame for 15-18 min until potatoes are tender when pierced by a fork.

Che Bella Notte Pasta

2011-03-22T17:42:00.000-07:00

I got this recipe from my friend Jamie. It is one of her favorites, and now it's one of ours. It is soooo very delicious, and seems totally gourmet even though it only takes about 30 min to make!!! I've included her notes at the bottom. I'm leaving the recipe as is, and the only thing I'd add is that when we make it, we love the sauce so much that we at least double it.

10 oz pasta (i’ve used farfalle, rotini, ziti, penne, capenelli)

2 tbsp olive oil

2 cloves garlic, minced

1 tsp (or more) capers

1 lb boneless, skinless chicken breast, cut into medallions

1 tsp dried basil

1/8 tsp crushed red pepper

1 C chicken broth

½ C sun-dried tomatoes, julienne

½ C heavy cream

¼ C grated parmesan cheese
cook pasta as directed on package. in the meanwhile, heat olive oil over medium-high heat. add garlic, capers and chicken. add basil and red pepper. cook for about 4 minutes to brown (don’t overcook—it will continue cooking in the sauce!) add broth and tomatoes. simmer uncovered for 5 minutes. take off heat and stir in cream and cheese. pour over pasta and enjoy.

*i rarely actually make this with chicken—it’s great without it. super yummy to add any combination of the following: roasted pine nuts; diced fresh tomato; steamed zucchini, mushrooms asparagus, yellow squash, spinach, eggplant; and i always sprinkle fresh shredded parmesan over the top.

*i’ve also tried it with just milk and/or half and half and non-fat half and half to be easy on the arteries. nothing is as good as the real thing, but if you’re gonna skimp, skimp using the non-fat half and half (and you’ll need to add some salt). i hope you love it and eat it as much as we do!

Creamy Baked Ziti

2011-03-11T17:08:00.000-08:00

This one's from kraftfoods.com. They always have great ideas.

4 cups ziti pasta, uncooked (I used penne and it was great)
1 jar (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

BAKE 20 min. or until heated through.

Italian Stuffed Pepper Deliciousness

2011-03-11T17:05:00.000-08:00

Oh, my. These are as good as they look. Even the kids raved about them. Enjoy another one from my friend Mandy.

Italian Stuffed Peppers

3-4 large red, yellow, or orange sweet bell peppers
12 ounces Italian sausage (I bought the mild, bulk Italian sausage) or ground lamb, turkey, or pork
1/3 c. chopped onion
1 - 14oz. can stewed tomatoes
1/2 c. Orzo
1 Tbsp. snipped fresh mint
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. ground all spice
1/2 c. water
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. parmesan cheese
Shredded mozzarella or pepper jack cheese

Halve peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Remove and sprinkle insides with salt. Invert peppers on paper towels to drain.

If using sausage, remove meat from casing. In a skillet, cook meat and onion for 5 minutes, or until meat is browned and onion is tender. Drain fat. Stir in stewed tomatoes, uncooked pasta, mint, basil, oregano, allspice, water, salt, and pepper. Bring to a boil; reduce heat. Cover and simmer for 7-8 minutes or until pasta is al dente. Stir in parmesan cheese.

Place peppers in baking dish and fill with stuffing mixture. Sprinkle with shredded cheese topping. Bake in preheated 375 degree oven for about 15 minutes, or until heated through. Let stand for a few minutes before serving.

Cheater Chicken Noodle Soup

2011-02-13T09:40:00.000-08:00

Okay, you were asking for my chicken noodle soup recipe, but there really isn't one. I just sort of throw stuff together, and it turns out a little different every time. But, I just made some and wrote down what I did. This was kind of a cheater version, though.

Chicken Noodle Soup

12 c chicken broth
1 can cream of chicken soup
5 carrots, peeled and sliced
3 stalks celery, sliced
1 to 2 T parsley flakes
1 onion, diced and sauteed in 3 T melted butter, then add 2 T flour and mix it around before adding to soup
2 12.5 oz cans chicken
3 c egg noodles
freshly ground pepper and sea salt to taste

Simmer all ingredients except pasta until veggies begin to soften, then add pasta and simmer until pasta is cooked.

**Okay, I usually used grilled or baked chicken from a previous meal, but I didn't have any around. Also, I usually make the noodles (recipe below), but just didn't have the time. Like I said, this is a cheater version. Also, I actually used pasta, but do not recommend it as it will continue to absorb moisture and grow; not great for leftovers. Egg nooddles are much better for the soup, but I didn't have them on hand. Just play around with the recipe and tweak it to how you like it.

Homemade Noodles

1 c flour
2 eggs
1/2 t salt

Mix all ingredients well. Roll out on floured surface until very thin, cut small strips (I use a pizza cutter for this), and drop directly into boiling soup. They cook in just a few seconds. My kids totally love them--they are the big, bulky kind that we used to have! :)

Spring Rolls

2011-02-11T16:51:00.000-08:00

Okay, ladies. I'm going to be the first to post my Cultural Night recipe. The rest of you had better follow, because that was some GOOD FOOD!! And can someone ask Natie to post his gumbo recipe? That was super delish!

Okay, here's how you make our Spring Rolls.

Ingredients:

Snow peas, sliced lengthwise and sauteed in a little bit of minced garlic

Bean sprouts

Grated carrots

Rice stick noodles (we used fresh at Mom and Dad's, but we usually use dried), cooked

Chicken, cut in small pieces, cooked with minced garlic

Cilantro

Spring roll wrappers (they're made out of tapioca flour)

Peanut sauce (or we substitue Asian Toasted Sesame dressing by Kraft--it's good, but without any kick)

Assemble the like a taco. You can see our little "station" set up with a pack of spring roll wrappers, a pie plate with HOT water in it. We put the wrapper in for about 15 seconds, until it is soft. (Hint: When we take one out to use, we put the next one in to soften. It's usually done by the time we're done assembling the first one. Saves time.)

Wrap them up like a taco, dip them in peanut sauce, and serve with fried rice, if desired. We LOVE these so much, and can eat a TON. They are so delicious and healthy.

Make-Ahead Meatballs

2011-02-11T13:19:00.000-08:00

I'll post a picture when I have one. For now, just imagine a delicious, juicy meatball. This recipe is so great, because it makes a ton, and then you freeze them in batches and pull out for a quick dinner fix!

Make-ahead Meatballs

4 eggs
2 c dry bread crumbs
1/2 c finely choped onion
1 T salt
2 t Worchestershire sauce
1/2 t white pepper (I've actually only used black pepper, since it's what I have around)
4 lbs lean ground beef

In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in. balls, about 12 dozen. Place in single layers in ungreased 15"x10"x1" baking pans. Bake at 400 degrees for 10-15 min or until no longer pink, turning often; drain. Cool, place about 30 meatballs each into freezer containers or bags. May be frozen for 3 months.

DINNER IDEAS:
--Spaghetti and meatballs

--Meatball sandwiches
1 batch of 30 meatballs (frozen or thawed)
1 c ketchup
3/4 c packed brown sugar
1/4 to 1/2 chopped onion
1/4 t garlic powder
1/8 t liquid smoke, opt.
6 sandwich rolls, split

Place meatballs in ungreased 1 qt. baking dish. Combine the next five ingredients; pour over meatballs. Cover and bake at 350 degrees for 1 hour. Serve on rolls. Six servings

*These meatballs may be served as an appetizer with toothpicks instead of on rolls.

--Sweet and sour Meatballs
1 can (20 oz) pineapple chunks
1/3 c water
3 T vinegar
1 T soy sauce
1/2 c packed brown sugar
3 T cornstarch
1 batch of 30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
Hot cooked rice

Drain pineapple, reserving juice. Set pineapple aside. Add water to juice as needed to measure 1 cup; pour into large skillet. Add 1/3 c water, vinegar, say sauce, brown sugar and cornstarch; stir until smooth. Cook over medium heat until thick, stirring constantly Add pineapple, meatballs and green pepper. Simmer, uncovered for 20 min or until heated through. Serve over rice. Six servings.

Apple Crisp

2010-12-09T16:52:00.000-08:00

Easy comfort food--one of this season's favorites!!

Apple Crisp

5 c sliced, peeled apples (I use Granny Smith)
3 T sugar
1/2 c oats
1/2 c packed brown sugar
1/4 c flour
1/4 t cinnamon
1/4 t nutmeg
1/4 c butter
1/2 c coconut

(NOTE: I usually "double" this recipe and bake it in a 9X13 dish. I use 12 apples, 1/4 c sugar, and double everything else)

Place fruit in baking dish, sprinkle with sugar and stir.
For topping, in medium/large bowl, combine oats, bwon sugar, flour, nutmeg, cinnamon. Cut in butter until it resembles coarse crumbs. Stir in coconut. Sprinkle topping over filling.

Bake for 30-35 min at 375 degrees.

Vanilla Steamer

2010-11-23T11:42:00.000-08:00

After sledding this morning, I was really in the mood for one of these. This is totally a work in progress, girls. PLEASE feel free to experiement and improve on this and tell me (in the comments) what you found.

Vanilla Steamer

1 c 2% milk

1 T French vanilla syrup (the kind you use to flavor coffee, see pic below)

Warm over medium heat, whisking until frothy (just a few minutes). Top with a dollop of whipped cream and enjoy!!

German Chocolate Frosting

2010-11-18T14:37:00.000-08:00

German chocolate cake is Josh's favorite and I found this recipe for frosting that is so. delicious. Seriously, I ~~did~~ could eat it with a spoon. Although, I need to start finding recipes that don't call for a whole stick of butter...

1 cup evaporated milk

1 cup white sugar

3 egg yolk, beaten with 1 teaspoon water

1/2 cup margarine

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup flaked coconut

Directions

1.In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

Tomato-Basil Parmesan Soup

2010-11-14T20:25:00.000-08:00

This soup is FANTASTIC. It comes out of the most recent BYU Alumni magazine and received 5 stars.

Makes about 2 quarts

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 t. dried oregano or 1 T. fresh oregano
1 T. dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 t. salt
1/4 t. black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

Banana Bread

2010-11-11T14:10:00.000-08:00

1/2 c shortening, butter, or margarine
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla
1/4 t baking powder
1/4 t salt
3/4 t baking soda
1/4 c sour milk*
2 c flour
2 mashed ripe bananas.

Cream shortening and sugar. Add eggs and mix well. Add vanilla, baking POWDER, salt, and mix well. Put the soda in the sour milk (it will bubble up). Mix in the sour milk mixture and the flour alternately. Add mashed bananas last and mix well. Make in greased bread pan at 350 degrees for 60 min or until it tests done.

*To make sour milk, and 1 t white vinegar to milk, stir and let sit a few minutes.

Makes 1 loaf

***I just experimented with the last batch (pictured above). I added 1 t nutmeg to the batter, and put a mixture of chopped walnuts, coconut and raw sugar as a topping before baking. It came out so delish!!

Probably the best Chocolate Chip Cookies I've ever had

2010-11-11T13:53:00.000-08:00

This recipe is from my friend, Joleen. These cookies were to. die. for. Again, I'm lucky to have friends who share their incredible recipes. Since we moved to the Northwest I've been searching for a good choco chip cookie recipe (my old one didn't work in Seattle). And, like the pumpkin muffins below, these will also change your life. It's a lot of delicious life changing going on. Love you!!

this is for 6 dozen cookies... a stand mixer works best

2 cups butter, softened

1 1/2 cups white sugar

1 1/2 cups brown sugar

cream together until light and fluffy. This is very important. until it is white!

add

3 eggs

2 Tablespoons real vanilla

mix well

add

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

6 cups of flour

do not overmix

stir in

2 cups semi sweet chocolate chips

2 cups milk chocolate chips

2 cups white chocolate chips

use a cookie scoop and scoop onto cookie sheets

bake in preheated 350 oven for 13 minutes

enjoy!

Cream Cheese Filled Pumpkin Muffins

2010-11-11T13:47:00.000-08:00

Okay, ladies. This recipe is AMAZING. I would have paid a lot of money for it. Luckily, my brilliant friend Mandy is willing to share (she made these for my birthday). :) I didn't write the note at the bottom, but it's true: these will change your life. :) Enjoy!! I would have posted a picture, but I ate them too fast. True story. Love ya!

Muffins:

2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. coriander
2 eggs
2 c. sugar
1 c. pumpkin
1/2 c. vegetable oil
1/2 tsp. vanilla

Combine flour, baking soda, cinnamon, salt, and coriander in a bowl. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil, and vanilla. Mix well. Mix in dry ingredients, stirring until moist.

Filling:

6 oz. cream cheese
1 egg
1 Tbsp. sugar

Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.

Topping:
3/4 c. coconut
1/2 c. finely chopped pecans
1/4 c. sugar
1/2 tsp. cinnamon

Combine all topping ingredients together. Spoon batter into muffin cups, filling 1/3 of the cup. Spoon about 1 Tbsp. of filling on top. Fill with remaining batter, to top of muffin cup. Spread to edges. Sprinkle generously with topping. Bake at 350° for 20-25 minutes, or until a toothpick comes out clean.

Note: These will change your life.

Chocolate Ganache

2010-10-14T14:16:00.000-07:00

Chocolate ganache (adapted from one I got from my neighbor) is so unbelievably delicious! Like thick, rich frosting, almost a meal in itself. :) I'll post a picture soon. For now, you get a picture of my cute fellow frosting-recipe hunter.

6 oz of chocolate (I use at least 60% dark or even 70%). Melt in a double boiler with 6 tbs of milk (I've used heavy cream to--if you're up for it) used , a good pinch of salt (and my secret: a hint of cinnamon). When melted, take it off the boiler and mix in 6 tbp of butter and stir it gently until it is completly smooth. Super on bunt cakes as a glaze but it actually works as a rich frosting if it cools (you can whip it to make it lighter).

The Best Buttercreme Frosting.

2010-10-14T14:06:00.000-07:00

Got this recipe from my friend Jenny. So delish, very light and fluffy, but you can still make a killer swirl with it. My new favorite. It's on a graham cracker because after my extensive hunt for delicious frosting recipes, I had baked my share of cookies and cupcakes to try them out on.

Quick Vanilla Buttercream Frosting (From foodnetwork.com)

Serves : 10-12 servings

3 c. powdered sugar
1 c. butter (at room temperature)
1 tsp. vanilla extract
1 to 2 Tb. whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended, and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed, for spreading consistency.

You may also add a dash of cinnamon, lemon juice, candy flavoring, or chocolate.

Frosting lovers, enjoy.

White Chip Macadamia Nut Cookies

2010-10-03T13:19:00.000-07:00

*Okay, these were good, but I just used the recipe for "Probably the best chocolate chip cookies I've ever had" and substituted in macadamia nuts and white chips, and they were INCREDIBLE!

I was totally craving these and found this yummy recipe.

1 c butter
3/4 c packed brown sugar
1/2 c white sugar
2 eggs
1/2 t vanilla
1/2 t almond extract
1 t baking soda
3 c flour*
1/2 t salt
1 c white chocolate chip
1 c coarsely chopped macadamia nuts

Preheat oven to 350 degrees. Cream butter and sugars. Mix in eggs, one at a time. Add vanilla and almond extract. Mix flour, soda and salt together. Gradually add to creamed mixture. Gently stir in chocolate chips and nuts.

Bake 10 min or until golden brown.

*Note: the original recipe called for 2 1/2 c flour, but it seemed way to runny for me, so I added the 1/2 c extra flour. It thickened the dough up a bit, but the cookies were a teensy bit 'cakey'. Play with it, let me know what works for you.

Sloppy Joes

2010-09-12T21:36:00.000-07:00

1 lb ground beef

1/2 c chopped onion

1/2 c chopped green pepper

1 can diced tomatoes (7.5 oz)

1/4 c water

1 to 1 1/2 t chili powder

2 T quick oats

1-2 t Worcestershire sauce

1/2 t garlic salt

6 hamburger buns, split and toasted

Cook meat, onion, and pepper together. Drain. Stir in undrained tomatoes, water, oats, chili powder, Worcestershire sauce and garlic salt. Bring to boiling. Reduce heat and simmer 5-10 min. serve in buns.

Basil Lime Fruit

2010-08-30T07:44:00.000-07:00

Boil until dissolved
1/2 c sugar
1/2 c water

Add
handful of fresh basil leaves
1 T grated lime rind

Let the syrup incorporate for a few minutes, strain off solids, and pour over your choice of fruit just prior to serving.

Voila!!

Hawaiian Haystacks

2010-08-28T19:35:00.000-07:00

This is one of our favorite dishes. It is a variety show of textures and flavors.

Layer:

coconut rice

cream of chicken soup (mixed with a can of water and heated--add cubed chicken, optional)

chow mein noodles

diced tomatoes

diced green and red peppers

pineapple

green onions

coconut

toasted slivered almonds (spread in a single layer on a shallow baking pan, 350 for 5-7 min)

Can I just say? Tasty.

Coconut Rice

2010-08-26T08:34:00.000-07:00

My friend Mandy introduced me to this, and we LOVE it!! So simple, yet adds such a great coconuty flavor. Great with Hawaiian haystacks, sweet and sour chicken, etc. Check it out. The measurements are approximate--play with them to get the amount of rice that you need.

Coconut Rice

2 c dry rice
4 c water

Cook as directed. When the rice is done, mix in
1 can coconut milk (it is much cheaper at an Asian food market, if you can find one)
3 T sugar.

That's it! I'm serious! My kids ask for this all the time. Enjoy!

Apricot Almond Pie

2010-08-25T22:52:00.000-07:00

This could possibly be my favorite pie ever. I've made about 5 of these this summer (and Seattle summer is very short). Try it. You just might like it.

Apricot-Almond Pie
1 pastry crust (the recipe I use is below)
3/4 cup sugar
1/3 cup flour
4 cups sliced, pitted apricots (about 1 3/4 lbs)
1/2 tsp. almond extract plus 2 T. water
1/4 cup slivered almonds, optional
Crumb Topping:
Stir together 1/2 cup flour and 1/2 cup brown sugar. Using a pastry blender or a fork, cut in 3 T. butter until mixture resembles coarse crumbs.

1. Prepare and roll out pastry and line a 9 inch pie plate with it. Prepare crumb topping and set aside.
2. In a large bowl combine sugar and flour. Add apricots and almond/water. Gently toss until coated.
3. Transfer apricot mixture to pastry-lined pie plate. Sprinkle crumb topping over the filling. Sprinkle with almonds
4. Lightly tent the pie with foil and bake at 375 for 25 minutes. Remove the foil and bake for an additional 20-25 minutes or until top is golden and bubbly. Cool on a wire rack and ENJOY!

Pastry Recipe (from Betty Crocker):
1 cup flour
1/2 tsp. salt
1/3 cup plus 1 T. shortening
2-3 T. cold water

Mix together flour and salt. Cut in shortening with a pastry blender or fork. Sprinkle with cold water, adding more (1-2 tsp. if necessary) until all flour is moistened and pastry almost leaves side of bowl. Gather into a ball and roll out on floured surface. If you have time you can refrigerate the pastry in plastic wrap for 30 minutes to make it easier to roll. Transfer to pie plate and cut off any excess.

Homemade Crescent Rolls

2010-04-04T11:45:00.000-07:00

This is my friend Mandy's recipe, and it is SO yummy and delicious. I make these at every holiday now! They take about 2 hours, so plan accordingly.

2 c warm water, 110-115 degrees (I use a candy thermometer)
2 T rapid rise yeast
1/2 c oil
1/2 c powdered milk
1/2 c sugar
2 eggs
2 t salt
5-6 c bread flour

Softened butter

Pour water in a bown and sprinkle yeast over the top. Allow to soften about 5 min. Add remaining ingredients and mix well (I just put it all in my kitchen aid with the bread paddle attachement). Dough will be somewhat sticky. Allow to rise for 45 min (I put the whole bowl in a garbage bag and tie the top-it comes out perfectly!). Punch down and allow to rise for another 45 min. Break into two equal pieces. On a floured surface, roll our each chunk into a large circle. Spread softened butter (not melted) onto entire circle. Cut wedges with a pizza cutter (cut into 8 for larger, 12 for smaller). Starting wtih wide end of triangles, roll up like a crescent rolls. Place on cookie sheets with pointed end tucked underneath (so it doesn't pop open during baking). Bake at 400 degrees for 10-14 min, or just until golden on top.

Mandy also has this illustrated step by step on her blog. Click here .

Almond-Crusted Pork with Honey-Mustard Dipping Sauce

2010-02-22T19:10:00.001-08:00

These are a delicious little snack/dinner. The almonds give them an almost-like-fried-chicken crunch (and I'm not a fan of fried things in general). This is however a fun treat!

1 c. coarse dry breadcrumbs, preferably whole wheat *
1/2 c. almonds
1 t. garlic powder
1/2 t. salt
1/4 t. ground pepper
1 large egg white, beaten
1 pound pork tenderloin, cut into 1/2 inch thick slices

Dipping Sauce:
1/4 c. honey
2 T. reduced sodium soy sauce
2 T. Dijon mustard

1. Preheat oven to 425 degrees. Set a wire rack on a baking sheet and coat it with cooking spray.
2. Place breadcrumbs, almond, garlic powder, pepper, and salt in a food processor; pulse until almonds are coarsely chopped. Transfer to shallow bowl.
3. Place egg white in another shallow bowl. Dip both sides of each pork slice in egg white, the coat with almond mixture. Place pork on prepared rack.
4. Bake until golden brown and no longer pink in the center (~16-18 minutes).
5. Meanwhile, whisk honey, soy sauce, and mustard in a small bowl.

*So, whole wheat breadcrumbs are not readily available where I live so I just make my own...Tear firm bread into pieces and then put into a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake at 250 degrees until dry and crispy (~15 minutes). One slice of bread makes about 1/3 c. dry whole-wheat breadcrumbs.

Apple Snack Squares

2010-02-14T19:44:00.001-08:00

These are a delicious and semi-healthy snack. After all they do have apples in them! It's always fun to add a little seasonal twist with the help of a cookie cutter. Happy Love Day!

Ingredients:

2 cups sugar

2 eggs

3/4 cup vegetable oil

2-1/2 cups self rising flour *
1 t cinnamon

3 cups diced tart apples (I leave the peels on for

extra fiber and deliciousness!)

1 cup chopped walnuts

3/4 cups butterscotch chip (caramel pieces would also be good)

Mix the sugar, eggs, and oil. Add flour and cinnamon. The batter will be very thick.

Stir in apples and nuts. Spread into a greased 13x9 pan. Sprinkle chips on top. Bake at 350 degrees for 35-40 minutes or until golden brown/passes the toothpick test. Cool before cutting...if you can wait.

*If using regular flour add 3-3/4 t of baking powder and 1-1/2 t of salt.

Enjoy (:

Popeye Pasta

2010-02-06T21:29:00.000-08:00

Casual in looks, good in flavor. Fresh-tasting garlic and tomato with salty feta cheese. A Mediterranean look and taste. Really quick and easy with great flavor (I add diced chicken if I want to make it more filling but it doesn't need it). One of our FAVORITES!

8 oz. spaghetti noodles/angle hair pasta

12 c. boiling water

1 T. olive (or cooking) oil

2 c. diced roma (plum) tomatoes (I just used canned diced tomatoes usually)

3 garlic cloves, minced (or 3/4 t. powder)

2 T. olive (or cooking) oil

3 c. coarsely chopped fresh spinach, lightly packed (I've used 1 lb. frozen spinach)

1 T. balsamic vinegar

1 T. chopped fresh marjoram (or 3/4 t. dried)

1/2 t. salt

granulated sugar, just a pinch

pepper, sprinkle

1 c. crumbled feta cheese

Cook pasta in boiling water in large uncovered pot for 6 minutes until tender but firm. Drain. Return to pot.

Add first amount of olive oil. Toss. Keep warm.

Meanwhile, saute tomato and garlic in second amount of olive oil in large frying pan for about 2 minutes until tomatoes have released their juices.

Add next 6 ingredients. Heat and stir about 1 minute just until spinach is wilted and heated through. Pour over pasta. Add feta cheese (I rarely do). Toss well.

Pumpkin Chipotle Soup

2010-02-06T20:42:00.000-08:00

This is a fantastic soup!! It takes real pumpkin (or you can use butternut squash according to the recipe) though so I make it after I make "Dinner in a Pumpkin" to use up the remaining pumpkin. Sorry this has taken me a while to publish (more of an autumn recipe)!

1 t. cumin
1 T. olive oil

1 T. butter

1 1/2 c. diced onion

2 t. minced, seeded serrano or jalepeno pepper

5 c. chicken stock or canned, low-sodium chicken broth

5 c. diced (1/2") fresh pumpkin such as Sugar Pie or Cinderella, or butternut squash

1/2 t. chipotle pepper puree
1/4 c. chopped scallion

Salt

Queso fresco or feta cheese, for garnish

Fresh cilantro leaves, for garnish

1. Combine oil and butter in skillet and cook over medium heat until butter melts. Add onion and cook until golden brown, 10 - 12 minutes. Add chili pepper and ground cumin and cook, stirring, 1 minute; set aside.

2. Bring stock to a boil in large saucepan or soup pot. Add onion mixture and pumpkin or squash, cover, and cook until pumpkin or squash is tender when pierced with a fork, about 10 minutes (or if you are making this recipe after "Dinner in a Pumpkin" the pumpkin is already cooked and just needs to be heated up). Stir in chipotle puree, scallion, and 2 teaspoons salt. Ladle hot soup into bowls and garnish each with heaping tablespoon queso fresco or feta cheese and chipotle leaves.

I'm not really sure what chipotle puree is exactly so I just added some "pepper blend" spice from Aldi which was super yummy. Also I wish I would have taken a picture after I made it because it looked a lot better than the picture you see above--it was chunkier (not so pureed looking) and more natural looking. Enjoy!

Holiday Cranberry Muffins

2010-01-17T10:15:00.001-08:00

Mix and bake in greased muffin pan at 375 for 30 min:

2 c flour
2 t baking powder
1 c sugar
1/2 t salt
2 c whole cranberries
1 c milk
3 T melted butter

Prepare sauce and serve muffins warm with sauce.

Bring to a boil, reduce heat 1 min, spoon over muffins.

1/2 c butter
1 c sugar
3/4 c whipping cream.

These are SO tasty, and that sauce...well, for crying out loud, look at the ingredients!! My family doesn't really love the tart cranberry taste like I do, so we just tried the recipe with blueberries instead and they were delicious!! That sauce...

Outrageous Chocolate Chip Cookies

2010-01-17T10:06:00.000-08:00

These are our FAVORITE cookies, and they have never failed me.

Outrageous Chocolate Chip Cookies

1/2 c white sugar
1/3 c brown sugar, packed
1/2 c peanut butter
1/2 c butter
1/2 t vanilla
1 egg
1 c flour
1/2 c oats
1 t baking soda
1/4 t salt
1 c semi sweet chocolate chips

Cream butter and sugars. Add remaining ingredients and mix well. Drop by tablespoon on to lightly greased cookie sheet (I always use parchment paper, and no grease). Bake 10-12 min at 350 degrees. (Mine always come out perfect at 10 min).

Enjoy!! I always double the batch, and if (that's a big if) I have leftover dough, it freezes well.

Cowboy Caviar

2010-01-03T10:22:00.000-08:00

6 med. chopped tomatoes
1 bunch chopped green onions
1 sm package frozen sweet white corn
juice of 1 lime
1/4 c. red wine vinegar
1/3 c water
1 bunch cilantro, leaves only, chopped
1 can black beans, well drained
2 lg avocados, chopped
salt and pepper
1/4 c light olive oil
1 env. Italian dressing mix

Combine veggies. Sprinkle with lime juice and salt and pepper to taste. In a jar or cruet, combine vinegar, water, and dressing mix. Shake well. Add oil and mix well. Pour over vegetable mixture. Chill and serve wtih your favorite tortilla chips.

Spinach Artichoke Dip

2009-12-20T19:35:00.001-08:00

1 14 oz can of artichoke hearts, finely chopped

1 10 oz pkg of frozen chopped spinach, thawed and drained

3/4 c grated parmesan cheese

3/4 c light mayo

1/2 c shredded mozzerella cheese

1/2 t garlic powder

Heat oven to 350 degrees. Mix ingredients and spoon into 9" pie plate or baking dish. Bake 20 minutes, or until heated through.

Cabbage Patch Stew

2009-12-20T19:30:00.000-08:00

1 lb hamburger, browned
1/2 onion, chopped
2 c cabbage, chopped
1/2 c celery, chopped
4 carrots, sliced
2 cans kidney beans
1 qt stewed tomatoes

2 t salt
1/4 t pepper
1-2 T chili powder (I like it milder, so I use a scant 1 T)
4 1/2 c water

Bring to boil and simmer until tender.

Peanut Butter Cup Cookies

2009-12-18T12:02:00.001-08:00

These cookies are SUPER yummy, and are so easy. Everyone's always impressed, too, because they look so fancy. Now, the only ratio I haven't really figured out is the dough to packages of Reese's mini peanut butter cups, but the way I look at it--extra of either is still a good thing! (To give you an idea, I doubled the batch, and made it through 4.5 bags of Reese's cups)

1/2 c butter or margarine
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
1/2 t baking soda
1/2 t baking powder
1 egg
1/2 t vanilla
1 1/4 c flour
extra sugar for rolling
2 (?) packages Mini Reese's cups

Mix all ingredients well. Refrigerate, if necessary, until easy to handle. Roll into 1" balls, then roll in sugar. Bake in a mini muffin tin at 375 degrees for 7 min. While they are in the oven, unwrap all your Reese's cups. As soon as the cookies come out, immediately press a Reese's cup into each cookie. Let cool in pan. Optional: I use a knife to gently remove them from the pan, line them up on wax paper, and drizzle melted chocolate over them. (I melt chocolate chips in the microwave in a quart freezer bag--30 seconds-flip-30 more seconds, and then snip the tiniest corner off and pipe out the chocolate. Wear an oven mitt or glove, it's hot!)

Yummy Salsa

2009-12-18T11:50:00.000-08:00

Meet my new pregnancy craving. So tasty, and just the tiniest kick.

6 Roma tomatoes

4 oz can diced green chilies

1 bunch cilantro (1 c chopped)

1 bunch green onions (1 c chopped)

1/2 c chopped onion

1 1/2 t garlic salt

1/8 t cumin

1 t crushed red pepper

Place all ingredients in blender and pulse to chop.

Cheese Ball

2009-12-11T11:15:00.000-08:00

6 oz Blue Cheese
2 (5 oz) Jars Old English Cheddar
4 (3 oz) packages of Cream Cheese
2 T. Grated Onions
1 t. Worchestershire Sauce
1/2 t. Accent

Garnish:
1 c. Ground Pecans
1/2 c. Parsley

Combine all ingredients. Add 1/2 of the pecan and parsley mixture. Form 2 equally sized balls. Roll balls in the remaining garnish. Refrigerate and serve with crackers. Delicious!

Oreo Balls

2009-12-10T09:29:00.001-08:00

Completely de-lish. Totally easy. Also, fat free and calorie free. Okay, that part wasn't true.

OREO BALLS

1 pkg Oreos
1 8 oz pkg cream cheese
1 pkg almond bark, or dipping chocolate

Finely crush Oreos. (I do this in a food processor, and it's a snap. Otherwise, you can put them in a gallon ziplock bag and use a rolling pin, which is a pain). Mix cream cheese in well (I do this in my KitchenAid. It makes it so easy. And, I'm trying to see just how many appliances I can dirty for a three-ingredient recipe.) Form into 1" balls and chill.

Melt chocloate or almond bark and dip the balls. Set on wax paper to cool. To make them extra fancy, you can drizzle them with white chocolate.

Refrigerate. And try to share.

Pear Cranberry Compote

2009-12-04T09:45:00.000-08:00

Try this instead of your traditional cranberry sauce. It's sweeter and very tasty.

12 oz bag cranberries, rinsed.
1 c brown sugar
1/2 t cinnamon
1/4 t allspice
1 t vanilla
3 med pears, cored and chopped

Combine all ingredients, except pears, in saucepan. Cover, cook over medium heat until cranberries pop (about 5 min). Stir in pears, cook 2-3 more min or until tender. Serve warm or chilled.

Yummy Pull-apart Bread

2009-12-04T09:37:00.000-08:00

We had this over Thanksgiving while Hilary was here, and, let me tell you, it is YUMMY!! And very simple. You need a bundt pan for this, though. This is a 'start the night before' recipe for a yummy breakfast, or 'start in the morning' for a yummy dessert bread.

24 frozen Rhodes rolls
1 small box butterscotch pudding
2.5 oz pecan pieces
1 c brown sugar
1 1/4 sticks butter

Melt butter and mix in brown sugar. Place 12 rolls in the bundt pan. Sprinkle half the dry pudding, half of the pecans, and pour half the butter mixture over it. Then repeat. Let rise over night (6-8 hours) (I did this 8 hours in the garage so it was colder and they turned out perfectly--the rolls should be about double in size). Bake 350 degrees for 30 min.

Peppermint Pinwheels

2009-12-04T09:31:00.000-08:00

I'm just about to make these, so I'll post a picture when I'm done. For now, picture perfect little red and white swirl cookies. These cookies are kind of a pain in the prep, but pay off in the end.

3/4 c butter, softened (no substitutes)
3/4 c sugar
1 egg yolk
1 t vanilla
2 c flour
1/2 t baking powder
1/2 t salt
1/2 t peppermint extract
1/4 t red liquid food coloring (use less for pink swirls instead of red)

Cream butter and sugar. Beat in egg yolk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide in half. Add extract and food coloring to one portion. Roll out 16X10 rectangle (this is the hard part) from each half (see hint at the bottom). Place red rectangle over plain. Tightly roll, starting with long side. Wrap in plastic and refrigerate over night or until firm. Unwrap dough and cut into 1/4" slices. Place 2" apart on lightly greased baking sheets. Bake 35o degrees, 12-14 min, until set. Cool 2 min before removing to wire racks to cool completely. 4 dozen.

Hint: I just came up with an easier way to roll out the rectangles. I spread parchment paper over a 10X15 cookie sheet (with edges), covered the dough with another sheet of parchment paper, and rolled out the dough to the edges. That way, I came up with a uniform size and cleaner edge. It's not the 'right' size called for in the recipe, but for my purposes it works perfectly. I can't get it much bigger than that anyway. It saved a ton of work.

Angel Chicken

2009-10-20T15:29:00.000-07:00

Prep. 10 min Total 2 hours 10 min.
Makes 5 servings, 1 cup each

What you need:

4 oz. (half package) Cream Cheese, softened
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup Kraft Tuscan House Italian Dressing (I didn't have that one time so i improved with ranch and some italian dressing, worked great!)
1/4 cup dry white wine (I also didn't have this, imagine that, so i just used apple juice once and orange juice for the other - orange juice wasn't the very best but was still ok)
1 1/2 lb. boneless skinless chicken thighs, cut in bite size pieces.
1/2 lb angel hair pasta, uncooked ( I just cook 2 cups of rice to go with this instead of noodles. WE LOVE RICE.)
2 Tbsp. chopped fresh parsley

Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cover. Cook on HIGH for 2 to 3 hours. (or LOW for 4-5)

Cook pasta as directed on package about 15 min before chicken is done. Drain. Serve topped with chicken mixture and parsley.

Yummy Chicken Salad

2009-10-15T11:50:00.001-07:00

Okay, this is more of a list of ingredients than a recipe, but I tried to write down the amounts I used this time. Alter it to your tastes.

Chicken Salad

2 lb chicken breast--boiled and cut/shredded into small pieces
1 c celery, thinly sliced
1 c red grapes, halved
1/2 c slices almonds (toasted for 8-10 min in the oven at 350)
1/2 c miracle whip (not too sure about this--use how ever much you like, I prefer mine drier)
3/4 t garlic salt

Mix garlic salt in the miracle whip. Toss chicken in and turn to coat. Add grape halves and celery. Wait on the toasted almonds until just before serving (to keep them crunchy). Serve on croissants.

This is a great dish to make ahead (except the almonds), and lovely for lunches, etc.

Jiffy Sugar Cookies

2009-10-12T13:29:00.000-07:00

This cookie recipe is on the back of the Jiffy All-Purpose Baking Mix box (there are actually all sorts of recipes back there--the cinnamon rolls are pretty good too!). These are nice and quick, simple and taste like Lofthouse cookies (those horribly fattening but wonderfully delicious sugar cookies with the inch-thick pink frosting you always find at the grocery store and various church activities)!

Sugar Cookies
Makes 3 dozen

2 c. Jiffy Baking Mix
2/3 c. sugar
1/3 c. milk
5 T. shortening
1 egg
1 t. vanilla

Preheat oven to 350.

Grease baking sheet. Combine all ingredients. Beat until well blended. Drop by tablespoon onto prepared baking sheet. Bake 8 -1o minutes. Remove cookies. Sprinkle with sugar. (I don't think they even need the sugar on top--they taste great without.)

Easy Parmesan-Garlic Chicken

2009-10-11T18:34:00.000-07:00

1/2 c grated parmesan cheese
1 env. italian dressing mix
1/2 t garlic powder
6 boneless, skinless chicken breast halves

Heat oven to 400 degrees.
Mix cheese, dressing mix, and garlic powder
Moisten chicken with water; coat chicken with cheese mixture.
Place in shallow baking dish.
Bake 20 to 25 min or until chicken is done (165 degrees).

Ham & Cheese Quiche

2009-10-11T18:31:00.000-07:00

1 can evaporated milk
4 eggs, beaten
1/2 c shredded ham
1/2 c grated cheese
1/2 c broccoli (I use frozen)
Salt and pepper to taste
Unbaked pie crust

Mix milk, eggs, ham, cheese, and broccoli and season with salt and pepper. Pour into pie shell and bake at 400 degrees for 10 min. Reduce heat to 350 and bake an additional 30 min, or until center is set.

Silky Chocolate Fondue

2009-10-11T18:29:00.000-07:00

6 oz chips (I use semisweet)
1/2 c caramel
1/2 c heavy whipping cream

Stir and heat in fondue pot.

Chicken Pillows

2009-10-11T18:22:00.000-07:00

1 pkg crescent rolls
1 pkg dry onion soup mix
2 lb chicken
1 8 oz pkg cream cheese

Cook chicken on the stovetop with dry onion soup mix. Drain and shred. Mix in cream cheese with chicken mixture.

Roll out crescent rolls. I fold the tips of the triangle in, so I get a kind of rectangle shape. Put a dollop of cream cheese/chicken mixture into the center of each crescent roll. Fold up edges and wet with water to seal "pillows" shut. Bake at 375 degrees for about 15 min, or until golden brown. (I think that's the time. You have to watch it, make sure it's not overbaked).

Serve it with mashed potatoes and steamed veggies for a yummy meal.

Taco Soup

2009-10-11T18:09:00.000-07:00

2 lbs hamburger (I usually use just 1 lb)
1 can kidney beans, undrained
1 can pinto beans, undrained
2 cans white corn, undrained
2 cans diced tomatoes, undrained
1 pkg taco seasoning
1 pkg buttermilk ranch dressing mix

Brown hamburger. Add remaining ingredients. Simmer till heated through. Top with tortilla chips and grated cheese.

Cream Cheese Frosting

2009-10-11T17:51:00.000-07:00

Cream together:
1/2 stick butter (1/4 c)
3 oz cream cheese

Add:
1 c powdered sugar
1/2 T milk
1/4 t vanilla
pinch of salt

Then:
Continue adding powdered sugar and milk until it reaches desired consistency and amount.

Soft Sugar Cookies

2009-10-11T17:42:00.000-07:00

I put this one in your "Pictures of Me" cookbooks a long time ago, but thought I'd post it again.

Mix and set aside:
1 c sour cream
1 t apple cider vinegar

Cream:
1 3/4 c sugar
1 1/2 t baking soda
few drops lemon juice
3/4 c butter
1/2 t salt
2 large eggs
1 1/2 t vanilla

Add:
sour cream mixture
5 1/2-6 c flour

Finally:
Roll out to 1/4" to 1/2" thickness (I like them thick)
Bake 10-13 min at 375 degrees.

Frost with "Cream Cheese Frosting"

Cookies and Cheesecake

2009-10-03T21:04:00.000-07:00

1 pkg chocolate chip cookie mix (store bought, from a mix, or homemade--I've tried them all)
1 8 oz pkg cream cheese
1 egg
1/2 c sugar

Press the half the cookie dough into a greased 8x8 pan. Mix cream cheese, egg and sugar together. Pour mixture onto cookie dough. Sprinkle remaining cookie dough on top. Bake 350 degrees for 30-35 min. (Mine takes up to 4o sometimes; just test the middle with a toothpick)

Baking Powder Biscuits

2009-10-03T21:01:00.000-07:00

1-3/4 cups flour

1 Tbsp. CALUMET Baking Powder

1/2 tsp. salt

1/3 cup margarine

3/4 cup milk

PREHEAT oven to 425 degrees F. Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.

PLACE on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter to make 16 biscuits, rerolling dough scraps as necessary. Place on ungreased baking sheet.
BAKE 12 minutes or until golden brown.

Three-Cheese Chicken Penne Pasta Bake

2009-09-17T21:05:00.000-07:00

This is a Kraft.com recipe (thanks to Melynie's tip, I get a lot of great recipes from here). Nate and I just tried this one and really liked it. It tastes even better the next day.

Three-Cheese Chicken Penne Pasta Bake
Prep Time:
20 min
Total Time:
43 min
Makes:
4 servings
What You Need!
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Orange Julius

2009-09-12T21:41:00.001-07:00

6 oz. orange juice concentrate

1 c milk

1 c water

1 tray ice cubes

1/2 sugar

1 t vanilla

Blend ingredients in blender.

Yum!