Best Green Beans Ever!

I made these as a side dish for our Christmas Eve dinner. I LOVED them!

1 lb. fresh green beans
1 cup chopped onion
2 cloves garlic, crushed
1 T. butter
1 T. olive oil
1 cup vegetable broth (that's what I use cause the hubby is veg. you could use chicken broth)
salt & pepper
Saute onion and garlic in butter and olive oil. Add the green beans and cook until they turn bright green (about 1 minute). Add the veggie broth, salt and pepper. Turn heat to low, cover with a lid, leaving the lid cracked to allow steam to escape. Cook for 20-30 minutes or until liquid evaporates.

Sorry Girls...

...no recipes from me lately. I'm on a diet. Your yummy goodness has really gotten to my tummy and thighs!

Banana Cupcakes with Cream Cheese Frosting

I got this fabulous recipe out of "Cooking Light." Originally it is for a banana layer cake, but I decided to make cupcakes because I think they're easier, and also, I love the portion control. Plus, they're a lot easier to share and little kids love them! So I will give you the original recipe, but also add that when I made these, I cooked them for about 10-11 minutes (depending on your oven) and I used canned cream cheese frosting, not homemade.

Also, a few tips: if you don't have buttermilk on hand (which I never do) you can fill your measuring cup with normal milk a little less than the 1/2 cup line, and then pour a couple of tsp. or so of vinegar in it til it reaches the 1/2 cup measurement. This will curdle it and voila! Buttermilk. Also, I toast my nuts on a baking sheet in an oven set to about 300-325; toast until brown and you can smell them. To easily toast coconut, spread the coconut on a microwave-safe plate in an even layer, and microwave on high 30 sec. Stop and stir it, then microwave again another 30 seconds. Keep stirring and doing this until your coconut is brown and crunchy, but not burnt.

Cake:
Cooking spray
2 cups all-purpose flour
1 tsp. baking powder
3/4 tsp baking soda
1/8 tsp. salt
1 & 1/3 cups granulated sugar
1/3 cup vegetable oil
1 & 1/4 tsp. vanilla extract
2 large egg whites
1 large egg
1 cup mashed ripe banana
1/2 cup lowfat buttermilk

Frosting:
2/3 cup (about 5 ounces) 1/3-less-fat cream cheese
1 tsp. vanilla extract
3 cups powdered sugar

Remaining ingredients:
2 tbsp. finely chopped pecans, toasted
2 tbsp. flaked sweet coconut, toasted

1. Preheat oven to 350.
2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray, line the bottoms with wax paper. Coat wax paper with cooking spray.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring well with a whisk. Place granulated sugar, oil, 1 & 1/4 tsp. vanilla, egg whites, and egg in large bowl; beat with a mixer at medium speed until blended. Add banana; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. Pour batter into prepared pans. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Peel off wax paper; cool completely on wire racks.
5. To prepare frosting: place cream cheese, and 1 tsp. vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add powdered sugar; beat at low speed until smooth.
6. Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer. Spread remaining icing over top and sides of cake. Sprinkle pecans and coconut over top layer of cake. Store cake loosely in refrigerator. Yield: 16 servings.

mint chocolate chip cookies

1 box white cake mix

2eggs

1/3 c oil

1TBS mint extract

green food coloring

1 bag semi sweet chocolate chips





roll into balls and bake at 350 for 7-9 mins



these are best frozen...



Meg, this is how i make it now... turns out amazing every time!! let me know if you bake some!!

Old Fashioned Gingerbread Cake

For Enrichment tonight, I signed up to bring some gingerbread cake. I didn't have a recipe, so I just looked this one up online. And it was pretty good so I thought I'd share! I like it because it's moist and not too sweet, and everyone should already have the ingredients ready to whip up in their pantry (no shopping required.) I sprinkled some powdered sugar on the top, and voila! Nothing says Christmas like Gingerbread.

1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1 cup hot water

1. Preheat oven to 350 degrees. Grease and flour a 9-inch square pan.
2. In a large bowl, cream together the sugar and butter. Beat in the egg and mix in the molasses.
3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger and cloves. Blend into the creamed mixture and add the hot water. Pour into prepared pan.
4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Yummy Chocolate Truffles

My sister-in-law made these for my family a year or so ago, and I recently tried making them myself. They are easy, but time consuming. I think they're a great treat to bring to your friends for the holidays!

1 pkg. Oreo's (you can also use mint creme oreo's for a chocolate mint flavored truffle)
1 8 oz. pkg cream cheese, softened
1-2 bags chocolate chips. You can use regular, white chocolate, or both!
spinkles-optional

Put all of oreos in a gallon zip lock bag. Crush in to crumbs with a rolling pin, or potato masher.
Combine oreos and soft cream cheese in a large bowl. Mix well (this will take some muscle!)
Refridgerate for atleast 1 hr.
Form into ping pong sized balls and put back in the fridge to become firm
Melt bag of choc chips over the stove using a double broiler
Dip the balls into the chocolate, completly coating them, then transfer to a cookie sheet
Decorate using sprinkles, or melt alternate chocolate chips and drizzle over the top.
Put back in the fridge until ready to eat.

A solution for leftover Thanksgiving turkey...Turkey Soup!

After about the third day of eating Thanksgiving leftovers, my palatte gets a little bored. So I whipped this up today with my leftover turkey meat, and it was really good! My kids even ate it all up! I got the recipe from Williams-Sonoma but I added about 1/3 cup alcohol-removed white wine, and it gave it a great flavor. (P.S. If you don't have alcohol-removed white wine, just use the regular stuff, it will cook off; but if you don't have it at all, just omit it, but it's really good to use it. By the way, as you can tell, I don't think it's against any religious views I hold to cook with wine, but you be your own judge.)

2 Tbsp. unsalted butter
1 yellow onion, chopped
3 carrots, chopped
3 celery stalks, chopped
6 cups homemade chicken stock or canned low sodium chicken broth (I just used 6 cups hot water with 6 small chicken buillion cubes)
About 1/3 cup alcohol-removed chardonnay white wine
1 cup broken egg noodles or other large, flat pasta
2 cups chopped cooked turkey meat
Salt and pepper to taste

In a large soup pot over medium heat, melt the butter. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender, 7 to 10 minutes. Add the stock and wine and bring to a boil. Reduce the heat so the stock is just barely simmering. Add the egg noodles and simmer until they are cooked through, 2 to 3 minutes more. Add the turkey and simmer until the meat is heated through, 1 to 2 minutes more. Season with salt and pepper. Ladle the soup into warmed bowls. Serves 4 to 6.

My Thanksgiving Must---Yams!

So we all have our own Thanksgiving favorite recipes, you know, the one that if it weren't there it wouldn't feel like Thanksgiving. Mine is yams. My mom has been making these yams ever since I can remember, and they are the BEST!

Now I know what 80-90% of you are thinking...you don't like sweet potatoes, or yams. And this is why I'm posting this recipe, so I can convert the world into yam lovers! But first, a few clarifications: one of the reasons why people don't like them, is because they are buying sweet potatoes, not yams (yams are usually bigger, longer, and deeper in orange color, meaning, more flavor); the second reason they don't like them is because they are made the wrong way. Most people boil them. To think of that makes my stomach turn. The secret is to buy yams and to bake them, just as you would a baked potato. The baking seals in the flavor and doesn't boil it away. Also, too many people make them with too many ingredients: cream, cinnamon, milk, etc etc. For this recipe, you will need the following:

Yams (about 1-2 large per person, if you want leftovers)
Some orange juice
a 2-lb. bag of brown sugar
1 bag mini marshmellows
That's it!

So let's begin!

After piercing your yams with a fork, bake them in a 350-375 degree oven for about 30-40 minutes. Test them with a fork. You want them to be cooked and tender, but not too overdone. You want them to be firm, not mushy. Also, if you haven't already done so, I would line my oven with foil at the bottom, because once the yams start cooking, they drip their yummy juice and it can be a little messy. When they've finished cooking, I usually put them in the fridge for a few hours or overnight so they can firm up before I peel and cut them.

Peel off the skin and slice your yams. I like to slice mine lengthwise, but you can slice them any way you want!

Next, take a casserole dish...

and pour enough orange juice on the bottom just to coat the bottom of the dish.

Next, start layering your yams, and sprinkle brown sugar on them. Now I don't know how much sugar to use, but the more the better. You'll need a lot more than you think you will.

Yummy....

Then sprinkle some marshmellows on top. Repeat this process until all the yams are in the dish.

Now take your dish and bake it in about a 375 degree oven for about an hour or so. The sugar will carmelize, the marshmellows will melt, and it will turn into a sugary-yummy yammy treat.

The finished product. Now you can make this the day ahead, and then just reheat them the day of Thanksgiving dinner. I've also been known to taste them and add more brown sugar, which is what I did here. I like them sweet and when I say sweet, I mean icky sweet.

Gobble gobble! You must try them. Must! I will make a yam-lover out of you yet!

Where are you?

Girls, where are you? I've posted the past 5 recipes! It's holiday cookin time! POST POST POST!

Daddy's Beef Stew

This is a classic in our family. It's relatively easy, delicious, and will feed you for days!

1 chopped onion
3-4 cloves minced garlic
1 Lb stewing beef
3 cans stewed tomatoes
3 cans water
8-10 beef bullion cubes
10 carrots bias sliced
5 potatoes, chopped
1 bag frozen beans
1 bag frozen corn
1 bag frozen peas
about 2 tbs celery seed
salt and pepper to taste

Sautee the chopped onion, garlic and stewing beef until cooked through. Add the stewed tomatoes, bullion and water. Let simmer for about an hour. Add carrots, potatoes, bens, corn, peas, celery seed and salt and pepper. Let simmer for about another hour. Serve with buttered french bread

Nicki's Baked Ziti

My friend Nicki brought me this Ziti after I had Claire and it was DELICIOUS! I swear it was the best meal anyone has ever brought me!

INGREDIENTS
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Thanksgiving Bundles

I'm going to make this tonight for dinner to tide us over till Thursday! Looks easy and delicious! You might be able to use your leftovers for this too. I got the recipe off of good things Utah.

INGREDIENTS:
2 rolls of Crescent Dough Sheets
6 oz. Turkey Flavored Stove Top Dressing (plus ingredients to make)
2 Celery Stalks
3 cloves garlic
1 pound ground turkey
.87 oz Gravy (pick your style)
Salt and Pepper to taste
PREPARATION:
Pre-heat oven to 350 degrees. Follow the directions to cook the Stove Top in the microwave. While the Stove Top is cooking, ground the turkey until browned. Cut up the garlic and celery into small pieces. Cook the gravy according to package directions. Combine the ground turkey, celery, garlic, salt and pepper and half of the gravy in a large bowl.
Roll out the dough and cut into 2X2 inch squares. Place about 2 tablespoons of the mixture into the center of each dough square and fold edges to meet at the top. Place in muffin cups and cook about 13 minutes or until dough is golden brown on top. Serve with remaining gravy, mashed potatoes and a veggie of your choice.

Garlic-Toasted Open-Faced Lasagna Ciabattas

This rocked my socks!

I got it from Picky Palate. The picture is the one that I made!

2 Tablespoons extra virgin olive oi
l
1 lb ground Italian Sausage

1 26 oz jar of your favorite pasta sauce (I used Classico)

8 leaves fresh basil, chopped (taste great if you have them, but not necessary)
15 oz container ricotta cheese

½ Cup grated parmesan cheese

1 Cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper

¼ teaspoon Italian Seasoning
8 garlic roasted ciabatta rolls (I get them from Super Walmart)

1 ball fresh mozzarella cheese
Parmesan cheese
1. Preheat oven to 375 degrees F. Place oil into a medium dutch oven or pot over medium heat. Cook sausage until browned, about 5-7 minutes; reserve ¼ Cup of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
2. Place reserved ¼ Cup sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.

3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (*you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.

4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.
*If you don't use all of your ricotta, save it and use it in a pasta dish for later in the week. I made a baked pasta dish where I stuffed the ricotta in the middle of some penne with red sauce, it was great.

Teriyaki Meatballs and Rice

Super fast. Super Easy. Super Tastey! I got it from the Rookie Cookie blog.

Teriyaki Meatballs and Rice

1 12 oz. bag frozen meatballs (16-20 meatballs)
1 12 oz. bottle teriyaki marinade
1 8 oz. can pineapple chunks in juice
1 small green bell pepper, diced
2 carrots, peeled and cut into matchsticks
1/2 cup thinly sliced green onions with tops
2 cups hot cooked rice

Heat the meatballs in the microwave until warm through. Set aside.

In a medium saucepan, combine teriyaki marinade, pineapple chunks and juice, bell pepper, and carrots. Add meatballs. Simmer over medium heat for 10 minutes.

Add to rice and garnish with green onions.

Rookie's Notes: The early prep on this was chopping the carrots and bell peppers and freezing them. In the pantry was the rice, sauce and pineapple. And I just happened to have the green onions in my fridge. Super easy meal and totally a favorite of Jack's.

Veggie Pizza Pie

I got this recipe off the Picky Palate website. I was so excited to try it, but I was also nervous because I didn't want to get my hopes up, and have it not turn out. Well, we had it tonight and I really liked it. I actually got a decent pic of it on my camera to post, but my camera is dead and needs to be charged so I used a pic from her website. Enjoy!

16 oz whole wheat or white pizza dough (I pick it up at Trader Joes or Fresh and Easy)

1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft

1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped

2 Cups fresh broccoli florets,

pinch of salt
½ Cup Roasted red bell peppers, from can or fresh
1 ½ Cup shredded mozzarella cheese

2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

2. Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

3. Let cool for 10 minutes before removing from pan or cutting into wedges

Morning Glory Muffins

This recipe I got from my friend Lauren. They are very good and very healthy, and a great way to sneak in veggies and fruit to your kids. This recipe makes a lot, but if you half it, it makes about 20 muffins.

4 C. Flour (2 C. white, 2 C. Wheat)
2 C. Sugar
4 tsp. baking soda
1 tsp. salt
4 tsp. cinnamon
1 C. raisins (or Craisins)
1 C. pecans (I like walnuts)
4 C. grated carrots (or use some zucchini)
2 apples shredded (Granny smith's are good)
2 C. oil (I use applesauce)
1 C. coconut
6 lg. eggs
2 Tbsp. vanilla

Mix dry ingredients. Stir in everything but liquid. Mix everything just to combine. Bake 20-25 min @ 350. Cool in tin for 5 min. Enjoy!

Dinah's Healthy Oatmeal

This recipe is from my friend Dinah.  We knew her and her family when they were in Baltimore for med school at Johns Hopkins the same time we were in law school.  Thanks Dinah for the recipe!

(Dinah's words):  "We love this oatmeal recipe. It has been a staple in our house since 2005. We eat it at least two times a week year round, but it's especially cozy on a cold morning. I love that it includes flaxseed which gives it a more nutty flavor not to mention the health benefits.
2 cups water
1 cup milk
1 1/2 oatmeal
1/3 cup flaxseed meal
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp vanilla
Combine all ingredients in a saucepan over medium-high heat. Bring to a boil. Reduce heat and cook until thickened and oatmeal is cooked, about 5 minutes.
Serve with milk. Add nuts, raisins, craisins, chopped dates, mini chocolate chips, or brown sugar. My favorite combo is nuts, raisins and a few mini chocolate chips. Another variation is to add 1 1/2 cups finely chopped apples to the saucepan with the other ingredients and follow the same directions.
FYI: The original recipe calls for 3 cups of milk and no water, but we were going through too much milk for our budget, so we water it down and I can't tell the difference. Also, its better to use regular oats, but we use quick oats because that's all we can buy in bulk at Sam's Club. If you are using quick oats be careful not to over cook it or else the oatmeal will get pasty. For our family I have to double the recipe, but my girls eat a ton of it.
So good and so good for you!"


P.S. I think it's really good if you add a splash of milk to it at the end, or better yet, half-n-half or heavy cream. Yummy!

Swiss Fondue Chicken

I like to serve this chicken with fluffy white rice and a vegetable. The original recipe calls for dry sherry or chicken broth, but I like to use white wine; it gives it a nice flavor with the mushrooms and cheese. Also, I like that you can make it ahead and freeze it.

6 boneless, skinless chicken breast halves
1 (4 1/2-oz.) jar whole mushrooms, drained
8 oz. (2 cups) shredded swiss cheese
1 (10 3/4-oz) can condensed cream of mushroom
soup
1/4 cup sour cream
1/4 cup dry sherry or chicken broth (or I like to use alcohol-removed white wine)
1/4 cup grated Parmesan cheese

1. Heat oven to 350 degrees. Place chicken breasts in ungreased 12x8-inch (2 quart) baking dish. Add mushrooms, sprinkle with swiss cheese.
2. In small bowl, combine soup sour cream, and sherry (or broth or wine). Blend well. Pour over chicken. *
3. Bake at 350 for 50 minutes. Sprinkle with Parmesan cheese; bake an additional 5 to 10 minutes or until chicken is fork-tender and juices run clear. Place chicken on serving plate. Stir sauce if necessary to blend. Serve with chicken.
* Make-Ahead Directions: Prepare recipe as directed; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350 for 1 1/2 hours. Uncover; bake an additional 10 minutes or until chicken is fork-tender and juices run clear.

Pumpkin Chocolate Chip Bread

This recipe is from one of my good friends, Cara Newman. She was my visiting teacher for a while and would make this for me every fall and bring it to my house. It is so yummy!

2 beaten eggs
1 1/3 cup sugar
1 cup pureed or canned pumpkin
1/2 cup vegetable oil
1/4 cup water
1 2/3 cup flour
1/4 tsp baking powder
1 tsp soda
3/4 tsp salt
1/2 tsp cinnamon
Scant 1/2 tsp ground cloves
About 1/3-1/2 cup chocolate chips
Combine eggs and sugar, mix well. Add pumpkin, oil, and water. Blend thoroughly. Add all dry ingredients and mix well. Pour into greased mini loaf pans about 2/3 full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean.

Thai Chicken Stir Fry

A favorite of mine from the better homes and gardens cookbook.

Thai Chicken Stir Fry
12 oz skinless, boneless chicken breast halves
3 tbs dry sherry
2 tbs reduced-sodium soy sauce
1 tbs fish sauce (optional)
1 tbs water
1 teaspoon cornstarch
1/2 tsp crushed red pepper
1 tbs cooking oil
1 tsp grated fresh ginger
2 cloves garlic
1 cup bias-sliced carrots
2 cups fresh pea pods (or broccli florets)
4 green onions bias sliced into 1 inch pieces
1/3 cup dry roasted peanuts
hot cooked rice

1. Cut chicken into one inch pieces; set aside
2. For sauce, in a small bowl stir together the sherry, soy sauce, fish sauce (if using), water, cornstarch, and red pepper. Set aside.
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrots; cook and stir for 2 minutes. add pea pods and green onions; cook and stir for 2 to 3 minutes more or until vegtables are crisp-tnder. Remove vegtables from wok.
4. Add chicken to wok; cook and stir for 3-4 minutes or until chicken is no longer pink. Push chicken from venter of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in peanuts. Cook and stir for 1-2 minutes more until heated through. Serve with rice.

Fast, Easy, Delicious, and Healthy! Whole Wheat Spaghetti with zucchini and Tomatoe

Whole wheat spagetti with zucchini and tomato

Whole wheat spaghetti
3 tablespoons olive oil
course salt and pepper
small red onion cut into thick slices
3 garlic cloves, minced
1 large zucchini cut lengthwise into sticks
2 plum tomatoes cut lengthwise into strips
3/4 cup Parmesan cheese

Boil noodles in salted water
Sautee 3 garlic cloves in 2 tablespoons of olive oil for 3 minutes
Add zucchini and 1/2 cup water. Let sit on med. for 10 minutes
Add tomatoes, onions and 1 tablespoon of oil.
Salt and pepper to taste.
Add cheese.

I got this recipie off of this blog: www.cuisinenie.blogspot.com This is her image too. It's really good and healthy and fast! Enjoy!

Delish! Stir Fry Beef Noodles

I have been craving yummy Asian food. I got it off of this blog http://jenyu.net/blog/ . It was fast and easy and it was SO good, and mine looked just like the picture!


Stir-fried Beef Noodles

8 oz dried Chinese egg noodles
vegetable oil (a few tbsps to 1/2 cup)
1/2 cup snow peas, trimmed
1 head broccoli, florets of

1/2 cup straw mushrooms or shitakes

1/2 cup baby corn

1/2 cup bamboo shoot strips

salt to taste
1/2 lb flank steak
2 stalks green onions, trimmed and sliced

3 cloves garlic, sliced

4 tbsps soy sauce (or more if you want more sauce)

2-3 tbsps sesame oil
1-2 tbsps corn starch
Boil the Chinese noodles according to the package instructions. Drain the noodles and set aside. Heat the vegetable oil in a large frying pan or wok. If you want slightly fried noodles, then just use a few tablespoons of oil. If you want crispy fried noodles, use up to 1/2 cup. Add the noodles to the hot oil and let fry until golden or just crisp. Flip the noodles over to fry the other side to desired doneness. Remove noodles from the pan and set on plate. Slice the flank steak against the grain at an angle. Mix the flank steak slices with soy sauce, sesame oil, and cornstarch. Set aside. In the frying pan, heat remaining oil (you want about 1-2 tablespoons) and sauté the snow peas and broccoli until they turn a rich green color. Add the mushrooms, corn, and bamboo shoots and continue to sauté, seasoning with a little salt to taste. Remove the vegetables to bowl and set aside. In the same pan, heat a tablespoon of vegetable oil and add the garlic and green onions. Sauté until fragrant and add the beef. Stir-fry until the meat is pink and add the vegetables. When the meat is just done, pour the mixture over the noodles and serve hot.

sit and stay awhile apple crisp

{via joy the baker}

bake in an 8×8 baking dish or double the recipe and bake in a 9×13 dish

Filling:


5 to 6 medium-size apples, peeled, cored and cut into 1/4-inch slices. (About 7.5 cups)


3 tbsp granulated sugar


1.5 tsp cinnamon



Topping:


1 1/3 cups all-purpose flour


1 1/3 cups lightly packed brown sugar


1/2 tsp ground cinnamon1 stick unsalted butter, well-softened


2/3 cup finely chopped pecans (optional)


1/3 cup quick oats

Preheat the oven to 350. Generously grease an 8×8 baking pan with butter.

Place a layer of apple slices in the bottom of the pan and dust with sugar/cinnamon mixture. Continue layering apples and dusting with cinnamon/sugar until done. Toss the apple mixture until evenly coated in cinnamon sugar. The apples should be just about to the top of the pan (they will cook down).

For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take one full handful of the topping and toss it into the sugared apple mixture. Spread the rest of the topping evenly over the apples. (I usually end up with a dough-like topping that I just lay on top of the apples).

Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, 55-60 minutes.

Serve hot; it’s excellent with vanilla ice cream.

Individual Chocolate Souffle's

Honestly, no joking, these are DELICIOUS! I love to make them when I want a nice, chocolaty, guilty, treat. You will make yourself sick eating these because you won't be able to eat just one.

1/2 cup (1 stick)butter
1 1/4 cups sugar
1 teaspoon vanilla extract
4 eggs
2/3 cup milk
1/2 teaspoon powdered instant coffee (I used french vanilla and loved it!)
2/3 cup all-purpose flour
2/3 cup cocoa1
1/2 teaspoons baking powder

Preheat oven to 325 degrees.
Grease and sugar eight 6-ounce ramekins. (My friend didn't have ramekins, and used small glass tupperware bowls instead)
In large mixer bowl, beat butter, sugar and vanilla until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Scald milk. Remove from heat and add powdered coffee, stirring until dissolved.
Stir together flour, cocoa and baking powder. Add alternately with milk mixture to butter mixture. Beat 1 minute on medium.
Divide batter evenly among ramekins.
Place ramekins in 2 8-inch square pans. Pour hot water in bottom of pans to 1/8 inch deep and place pans in oven. Bake for 40-50 minutes or until toothpick inserted comes out clean.
Remove pans from oven and let ramekins stand in water for 5 minutes.
Remove ramekins from water and let cool slightly.
You can serve in dish or invert onto dessert plates.

glazed nuts (for salads)

My sister-in-law Erika and I made these this weekend... and I am so glad that she knew how because I would never have guessed!



1-2 tablespoons BUTTER

1/4 cup sugar

dash cinnamon (optional, I liked it better.)

pecans, walnuts, or almonds.



heat in a skillet and wait for it to carmelize. then let cool on wax paper... SO good!!

yummy bread pudding

via picky palate While on our cruise I had the best bread pudding ever... this is the first that has even come close!! instead of chocolate chips use white chocolate... PURE HEAVEN!!!

1 lb loaf Cinnamon Swirl Bread, cut into 1 inch cubes

½ Cup semi sweet chocolate chips(I use white chocolate)

1 1/3 Cups 1% low fat milk

3 large eggs

½ Cup sugar

2 Tablespoons packed brown sugar

Pinch of salt

½ Cup powdered sugar

2 ½ Tablespoons 1% low fat milk

1 Tablespoon pure maple syrup

1. Preheat oven to 350 degrees F.

Place bread cubes and chocolate chips into a large mixing bowl.

In a medium bowl whisk the milk, eggs, sugar, brown sugar and salt.

Pour over bread cubes. Stir to combine.

2. Spray a 12 cup muffin tin with cooking spray and spoon bread pudding mixture evenly into muffin tins. Bake for 25-30 minutes or until a toothpick comes out clean from center of pudding. Remove and let cool for 10 minutes. Transfer to a cooling rack.

3. In a medium bowl whisk together powdered sugar, milk and syrup until well combined. Drizzle over bread pudding and serve warm. Enjoy!

White Chicken Chili

Easy, delish, and makes a ton.

4-5 cans Great White Northern beans DO NOT DRAIN
1 onion, chopped
4 cloves garlic cut up small
1 can green chilies (7 oz, chopped)
4-5 chicken breasts shredded
1 tsp cumin
1 tsp oregano
3 cans chicken broth
1 c sour cream
1 c Monterrey Jack cheese shredded

Saute onions and chopped garlic with a little EVOO. Boil chicken breasts in chicken broth until fully cooked. Remove chicken. Add onions and garlic into still boiling broth. Then add chilies, cumin, oregano, and beans (UNDRAINED). Simmer for 1 hour. During that time, shred the chicken. Just before serving, add shredded chicken back into pot, as well as the shredded cheese and sour cream.

Top with chips, shredded Monterrey Jack cheese, and sour cream.

Baked Ziti Pesto

This is easy, and one of my hubby's favorites!

8 oz. ziti pasta
1 cup ricotta cheese
1 1/2 cups mozerella cheese
1/2 cup parmesan cheese
1/4 cup prepared pesto
2 cups crushed tomatos
1 small onion diced
2 cloves garlic minced
2 Tbs. olive oil
Cook ziti for 7 min. then rinse with cold water.
Saute garlic and onion in olive oil and add crushed tomatos. Simmer 10 min.
In a medium size bowl combine:ricotta, 1 cup mozerella, parmesan, and pesto. Mix well
In a 8x9 pan layer: 1/2 of tomato sauce, half of ziti noodles, all of cheese mixture, the remaining half of ziti, the remaining tomato sauce, and 1/2 cup mozerella. Bake at 350 for 30 min.

Quick Moroccan Chicken

In case you haven't already noticed, I love Real Simple. I love their recipes. Here's what I'm making tonight. I hope it's good!

1 10 oz box couscous
1/2 tablespoon olive oil
1 large clove garlic, thinkly sliced
1 1/2 tablespoons light brown sugar
pinch ground nutmeg
1 1/2 tablespoons red wine vinegar
1/2 cup orange juice
1 15 ox can diced peaches drained or fresh peaches slices
1 rotisserie chicken cut into pieces
1/4 cup fresh flat-leaf parsley leaves (optional)

Cook the couscous according to the package directions. Meanwhile, heat the oil in a large skillet over medium low heat. Add the garlic and cook for 1 1/2 minutes. Add the sugar, nutmeg, vinegar, and orange juice and bring to a simmer. Add the peaches and continue to simmer until the liquid has reduced slightly, about 5 minutes.

Divide the couscous and chicken among individual bowls, top with the peach sace and sprinkle with the parsley (if using)

Makes 4 servings

Cheese Enchilada Casserole

Another one from "Cooking Light." Really good, and vegetarian.

1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 tsp. chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese
1. Preheat oven to 375.
2. Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with 3 tortillas.
3. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375 for 20 minutes or until cheese melts. Yield: 4 servings.

CALORIES 299 (18% from fat); FAT 6g (sat 2.8g, mono 1.7 g, poly 0.9 g); PROTEIN 19.1 g; CARB 42.3 g; FIBER 4.3 g; CHOL 15mg; IRON 1.4 mg; SODIUM 1029 mg; CALC 332mg

La Bamba Casserole

This is from my best of "Cooking Light" recipe book and is really good if you're looking for Mexican-with-a-twist.

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
2 cups frozen whole-kernal corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions
1. Preheat oven to 375 degrees.
2. Cut chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey and next 5 ingredients; saute 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
4. Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375 for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions. Yield: 6 servings (serving size: 1 1/3 cups.)

CALORIES 344 (28% from fat); FAT 10.7 g (sat 6.3 g, mono 2.9 g, poly 0.8 g); PROTEIN 32.2 g; CARB 30.7 g; FIBER 7.4 g; CHOL 77 mg; IRON 3.2 mg; SODIUM 902mg; CALC 269mg

Chicken Pillows

4-6 Chicken Breasts (I like to use 1 can of chicken breast instead)
1(8oz.) Cream cheese
1 can Mushrooms(I dont put mushrooms in and it is still good)
1 1/4 cups butter
2/3 cups Pepperidge Stuffing( I use breadcrumbs)
2 cans of Crescent Rolls(Get the bigger ones)
Salt and Pepper to taste

Boil Chicken and chop. Mix cream cheese and 1/4 c. softened butter and dash of pepper. If you use the canned chicken put it in the cream cheese and butter mix. Fold in chicken and mushrooms (Drained). flatten rolls and put spoonful of mixture towards large end of the rolls. Seal up each roll. Melt 1 c. of butter. Roll the rolls in the melted butter, then in the stuffing. Place on ungreased cookie sheet. Bake at 350 degrees for 25 minutes or until the rolls are lightly browned.

Chocolate Marshmallow Cookies

I made this for a ward campout we had a few weeks ago and they were a huge hit!

Sift together-
1 3/4 cup flour
3/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
set aside

Cream together-
1 stick softened butter
1 cup sugar
then add -
1/2 cup milk
1 tsp vanilla
mix well

Add flour mixture to this mix, a 1/2 cup at a time, mixing well after each addition. Use a rounded tablespoon to drop mixture onto an ungreased cookie sheet. Cook for 8-10 minutes of 375. Meanwhile, cut 12 marshmallow in half, lengthwise and set aside. When cookies are done, take out of oven and press marshmallow into each center, pressing it down with the flat of a spoon. Put back in oven for 1-3 minutes, until marshmallow softens. Set cookies aside to let cool while you make the icing.

Icing-
Put 3 cups powdered sugar into a medium sized bowl.
In a medium sauce pan melt together-6 tablespoons butter and 4 1/2 tablespoons cocoa powder, stirring occasionally with a wooden spoon.
Pour butter chocolate mixture into powdered sugar
Add 6 tablespoons milk, and 3/4 tsp. vanilla
Wisk together.

When cookies have cooled, top entire cookie with chocolate icing. Enjoy!

Roast Chicken with Grape and Blue Cheese Salad

Another favorite from "Real Simple". This no-cook meal takes only about 10-15 minutes to prepare, is low fat, filling and delicious!

Serves 4-6

2 Small heads boston or bibb lettuce, torn into pieces
4 stalks celery, sliced on the diagonal
1/2 red onion finely chopped
2 cups (about 1/2 lb) green grapes halved
3 oz blue cheese, crumbled
2 tbs fresh lemon juice
2 tbs white wine vinegar
1/3 cup e.v.o.o.
Kosher salt and pepper
Rotisserie chicken meat thickly sliced

In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese. In a small bowlwhisk together the lemon juice, vinegar, oil, 1/2 tsp salt and 1/4 tsp pepper. Divide the salad and chicken among individual plates. Serve with the vinaigrette.

Jonya's "Cure All" Potatoe Cheese Soup

It's starting to get cold. Which means that cold/flu season is on it's way. Whenever I feel so disgustingly ill, this soup is cures all my ills! In our family, we swear that it cures cancer because I promise, you will be 100% better the next day! It's a tried and true recipe my mom used to make us when we were little. Plus it is absolutely delicious!

2 carrots chopped
1/2 onion chopped
1/2 stick of butter
4-5 large peeled potatoes
5 chicken bullion cubes (only if you don't use the chicken stock or chicken broth)
about 1 cup cheddar cheese
Dill to taste (probably about a couple tablespoons)
Salt and pepper to taste

Home-made chicken stock: (if short on time, just use the canned stuff, or you can do water and bullion cubes)
2 chicken breasts
a couple stalks of celery
salt and pepper
water

boil until chicken is cooked. Let cool. Set aside. (You can use your cooked chicken for another recipe like chicken sandwiches or something)
If you're my mother (a purist when it comes to food), the first step you'll take is to make home made chicken stock, if not, just used canned chicken broth

Now for the soup:
Cook carrots, onion, and butter in chicken stock on low for about 20 minutes. Add potatoes, bullion cubes (1 cube to every 1 cup of water) or stock and enough water/stock to cover the potatoes. Boil on high for about 30 minutes. After that, put the soup in a blender to puree to a smooth consistency. Put back in pot, add cheese, dill, and salt and pepper to taste. Serve with some french bread. You will be healed! I think I'll make some this conference Sunday!

german chocolate cookies

last night at Bunko a friend made these cookies... they were THE BEST I have ever had! you must try! MUST!

1 Cup sugar
1/2 Cup butter
3 egg yolks
1 tsp vanilla
1 Can evaporated milk small can or half a can of the bigger size.
coconut small package 2 1/2 cups ish...
pecans how ever many you want

Stir sugar, butter, yolks and evaporated milk. Cook until bubbled for 10 minutes. Stir occasionally. After cooked add remaining ingredients...coconut, pecans, and vanilla.
Reserve 1 & 1/4 cup of this mixture.

Mix 1 box German Chocolate cake mix, 1/2 Cup melted butter and the reserved of above mixture. Roll into balls and push thumb in middle and put a little of remaining icing mixture in the middle.
Cook at 300-325°F for 10 minutes.

Homemade pancakes

I'm sure you all know how to make these! But just in case you don't, here's the recipe.  I craved pancakes every day when I was pregnant.

2 eggs well beaten

1/2 cup milk

2 tbs oil

3/4 cup flour

2tsp baking powder

1/2 tsp salt

1/2 tsp sugar

mix wet ingredients in a bowl, mix dry ingredients in another bowl, combine and make on a hot skillet.  YUM pancakes!

Lettuce Cups

Feel like going carb-less tonight?  These lettuce cups are low fat, delicious, filling, and take only about 20 minutes to make!

1/2 lb ground turkey 

3 green onion sliced

1 package broccoli slaw

1/4 cup low sodium soy sauce

1/2 cup hoisin sauce

2 tbs oyster sauce

1/2 cup water

1 heaping tbs sugar

1 can water chestnuts drained

iceberg lettuce or green cabbage (I prefer the cabbage)

cook meat in skillet.  Chop green onions and add with meat.  When meat is cooked, add broccoli slaw and cook for about 3 minutes.  Add sauces and sugar in bowl and stir.  put in pan and simmer on low for about 15 minutes.  Serve in pieces of iceberg lettuce or cabbage

Beef, watercress, and peach salad with lime vinaigrette

I love recipes from "Real Simple".  Here's one I tried last week. It's definitely a keeper!

 Hands on time:25 min total time:25 min serves 4-6

2 bunches watercress, thick stems removed

2 kirby cucumbers roughly chopped

4 ripe peaches cut into wedges

1 1 pound piece roast beef, cubed

1/4 cup fresh lime juice

1 1/2 teaspoons sugar

Kosher salt and pepper

1 small clove garlic finely chopped

2 teaasoons finely grated ginger

1/2 cup extra virgin olive oil

2 large shallots thinly sliced

In a large bowl, combine the watercress, cucumbers, peaches, and beef.  Pour the lime juice into a small bowl and whisk in the sugar and 1/2 teaspoon salt until dissolved.  Add the garlic, ginger, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream whisking constantly until emulsified.  Stir in the shallots.  Transfer the salad into a serving bowl or platter and drizzle the vinaigrette over the top.

Tip: for cooked roast beef, look no further than the deli counter.  Ask the server to forgo the slicer and cut a 1 pound slab by hand

Whole Wheat Brown Sugar Muffins

I LOVE this recipe. It's one of favorite things to make for breakfast, it's always a big hit with my family, friends, and young women.

Cream together-
1 stick of butter
1 Cup of brown sugar
1 egg
1 tsp. vanilla

In a separate bowl combine and mix well,
2 cups whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder

Alternately add flour mixture and 1 cup of milk to creamed mixture. Mix well.
Pour into greased muffin tins and sprinkle brown sugar on top. Bake on 375 for 10-13 minutes

delicious homemade pancakes...

Ingredients
1-1/2 cups all-purpose flour
1/2 cup quick-cooking oatmeal
3 teaspoons baking powder
1 teaspoons salt
2 tablespoons sugar
1 teaspoon cinnamon
1 cup milk
1 egg
1/4 teaspoon almond extract (optional)

Directions
Spray a skillet with nonstick spray and place on the stove over medium heat. Set a plate in the oven set to warm.

Combine
the dry ingredients, then slowly add the wet ingredients. Stir the
batter just enough to mix everything well -- don't mix it too much.

Easy Cinnamon Roll Muffins

1 1/2 cups all purpose flour

1/3 cup sugar

1/4 tsp salt

4 tsp active dry or rapid rise yeast

2/3 cup warm milk (100-110F; low fat is fine)

3 tbsp vegetable oil

1/2 tsp vanilla extract

1 large egg

Filling/Topping
2 tbsp butter, room temperature

2/3 cup brown sugar

3/4 tsp ground cinnamon

pinch ground cardamom

Icing

1 cup powdered sugar

1-2 tbsp milk or cream

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly.

Divide the batter between 12 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)

Place pan into a cold oven, then set the oven temperature to 350F.

Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed.

Some of the sugar mixture on top may still be bubbling.Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.Serve warm.

Leftovers can be reheated in the microwave.

I love cinnamon rolls I just hate all the time it takes to make em! this speeds up the process and they taste SOO good!

Iron Workers Casserole

1 lb ground beef with 1/4 teas garlic, 2 c canned tomatoes,in seperate pan melt 2 teas butter in a sauce pan and add 4 teas flour, stir in 1 can drained corn. add flour / butter/corn mixture to the meat and tomatoe mixture, then add 1/2 teas brown sugar, 1/4 teas curry, 1/4 teas paprika, 1 teas salt. put mixture in a 12x13 pan, then follow the directions for dumplings on the bisquick mix, and drop spoonfuls of the mixture on top of the casserole dish and bake @425 for 20 minutes.

Chinese Casserole

1 lb ground beef cooked with celery and onion, then drained
put in 1 can cream of chicken soup, 1 and 1/2 cups warm water,
1/2 c. uncooked rice, 1/4 c. soy sauce and 1/4 teaspoon black pepper.

Bake in a covered casserole dish @ 350 for 30 minutes, remove cover and bake for 30 more minutes, put chow mein noodles on top for the last ten minutes of baking.

Creamed Tacos

fry 1 and 1/2 pounds ground beef with onion and green pepper to taste. drain fat. add one 10oz can tomatoes and green chiles diced. 1 10 oz can enchilada sauce, one small can of evaporated milk, and 1/2 cup grated cheese. Stir until cheese melts, then fry one package of corn tortillas (not deep fryed but just a little bit of oil in the bottom of pan and fry until they are a little bit crispy) Then layer totillas, then meat sauce , then repeat layers, and end with the meat on top and top with 1/2 cup grated cheese. Bake @ 350 for 20 minutes

Oven Fried Chicken

six to eight chicken drumsticks with skin removed

Melt 1/2 stick of butter and leave in it's own bowl (make sure it is large enough to dip a drumstick into), in another bowl mix one package of green onion, regular onion, italian, or ranch dry dressing mixes, add 1/2 tsp paprika, salt and pepper to taste, and 1/2 cup potato flakes. dip each drumstick in butter then dip into coating and bake at 350 for 1 hour turning halfway through. Line bottom of pan with foil or waxed paper.

Lemon Blossoms

18 1/2 oz. pkg of yellow cake mix
3 1/2 oz. pkg instant lemon pudding mix
4 large eggs
3/4 c. vegetable oil

glaze:

4 c. confectioners sugar
1/3 c. lemon juice
1 lemon zested
3T. vegetable oil
3T. water

preheat oven to 350, spray mini mufifn tin with cooking spray, combine first four ingredients with mixer until smooth, fill each muffin tin about halfway with batter, bake for 12 minutes, let cool on cooling rack. Glaze- sift sugar into a mixing bowl, add lemon juice, zest, vegetable oil, and water and mix with a spoon until smooth, use fork and and dip entire lemon blossom into the glaze, then let set on wax paper. let glaze set for 1 hour, Store in a container with a tight fitting lid.

Fresh Peach Dessert

Layer a 9x13 pan with Lorna Doone square cookies

Filling
1 can eagle sweetened condensed milk
1/4 c. Lemon juice
8oz. Coolwhip
mix together and put on top of cookies

topping-
one small pkg peach jello
3tsp cornstarch
1 c. sugar
1 pinch salt
2 c. water
boil until clear, then add four or five fresh peaches sliced, pour over filling and let set in fridge overnight.

Cookie Salad

1 c. buttermilk
1 small pkg vanilla pudding (instant)
1 large container coolwhip
1 can mandarin oranges drained
1 small can pineapple chunks drained
1 pkg fudge striped cookies crumbled into pieces

mix and refridgerate for six hours before serving, add cookies just before serving so they don't get soggy.

Pizza Factory Chocolate Chip Cookies

I actually got this recipe from Dall a few years back and now someone else gave it to me, I don't know if it is the same or not, but it sure is good!

2 c. butter
1 1/2 c. granulated sugar
2 c. brown sugar
4 eggs
1 tsp. vanilla (real vanilla is best!)
1/2 tsp. almond extract
2 tsp. salt
2 tsp. baking soda
5 1/2 c flour (I keep my flour in the freezer, I don't know why, but it does something magical to cookies, it makes them set up so much better)
1 large box of instant vanilla pudding (french or regular vanilla, they are both good)
3 cups milk chocolate chips

Mix in the order listed, place on a greased cookie sheet. Bake at 375 for 8-10 minutes ( I like my cookies really soft, so I cook them for 8 or 9 min and they are so soft and good, they don't really look all the way done, but after they cool they set up perfectly)

Cafe Rio Rice

2 c. Basmati rice (rinse twice and drain) I used minute rice and just put everything into the pan, didn't rinse or drain
2 T. oil
1c. water
1/2 teas. salt
1/4 c. lime juice
1 small can of diced green chiles
2 c. chicken broth
place in pan, bring to a boil, then let simmer on low for 20 mins.

After I cooked it I added about 1 T of finely chopped cilantro, so good!

Cafe Rio Chicken Recipe

5lbs chicken breast
1 small bottle kraft zesty italian dressing
1 T. chilli powder
1T. cumin
3 cloves minced garlic

cook for six hours in a crock pot on low, shred and cook for one more hour.

Cafe Rio Dressing

1/2 c. Mayo
1/2 c. Sour cream
1/2c. buttermilk
1 c. Cilantro (before it is chopped, more like half of the bunch or 1/3 of the bunch)
1 pk ranch dressing mix
4 cloves of garlic minced
3 tomatillos

Blend in blender and refridgerate overnight for best flavor.

Cafe Rio Black Beans

1 can black beans (rinsed and drained)
1/2 cup tomato juice
2 cloves garlic minced
1 tsp cumin
2 T. olive oil
1/2 tsp salt
2 T. cilantro chopped

In nonstick pan, cook cumin, garlic, and oil over medium heat until you can smell it, then add beans, tomato juice and salt until heated through, before serving add cilantro, and 4 tsp of lime juice.

Cafe Rio Pork

1c. Pace salsa
1c. Brown sugar
1c. Dr. pepper soda
2pound pork roast

Mix salsa, sugar, and soda together and pour two-thirds of the mixture over the pork roast and cook on low in a crockpot for 8-10 hours or until it falls apart. an hour before serving shred the pork and pour remaining mixture into the meat mixture cover and let simmer. Sooooo good and super easy!

yummy berry smoothie

I've been making the best little smoothies lately... and I just cant get enough of them...

Here's what I do...

1 cup berries (blue and rasp)
1/2 cup vanilla yogurt
1/4 cup milk
1 TBS agave nectar (or honey.)

mix this up and you have a great snack... I ate it 3 times yesterday... I say its better than me eating a candy bar...

homemade tortillas

Today i got the craving for tortillas... and there is something so delish about them when they are homemade...

this is the easiest recipe ever!!
I like to just eat em plain but they'd be good with butter, cinnamon, and sugar.... or to have tacos. or fajitas... yum yum!

2 1/4 cup flour
1/4 c butter flavored shortning...
1tsp corse salt...

I mix that up in my food processer until it looks like bread crumbs...
then add 1 cup (really really HOT) water

roll into balls and then roll out as flat as you can get...
cook over medium heat in a non stick pan... flip once it starts to bubble..

Poppyseed Cake

1 yellow cake mix Glaze:
1 small vanilla pudding (instant) 1/2 c. buttermilk
4 eggs 1/2 c. butter
1/2 teas. vanilla 1 c. Sugar
1/2 teas. almond extract 1 teas baking soda
1 c. sour cream 1 teas. corn syrup
1/2 c. butter crisco Boil until mixture is clear, stirring frequently.
1/2 c. water
3 teas. poppyseeds

Glaze:
1/2 c. buttermilk
1/2 c. butter
1 c. sugar
1 teas. corn syrup
1/2 teas. baking soda
let boil until clear.

Pour cake batter into a greased and floured bundt pan. Bake at 350 for 40 to 45 minutes. Let cool. poke with the end of a match stick all over, then top with as much glaze as you would like.

My Favorite Syrup for Waffles

1 c. Sugar
1 Stick butter
1/2 c. Buttermilk
1 teas. Karo syrup
1/2 teas. baking soda

bring to a boil stirring constantly. then let it simmer for 5 minuteson low, keep stirring, remove from heat and add 1 teas vanilla. It is so good, you don't even need any butter (Cuz there's like a butt load in there already!) It is so good with your favorite waffle recipe, I love to top my waffles off with some bananas or raspberries and then drizzle this on the whole thing, sooo tasty!

Chocolate Oatmeal Chocolatechip muffin

1/2 c. quick cooking oats
2/3 c. boiling water
1 c. brown sugar
1/4 c. melted butter or marg
1 egg, lightly beaten
2/3 c + 2Tbsp all purpose flour
1 Tbsp. cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1 pkg chocolate chips semi or milk ( I like to use half of each)

In large bowl, pour boiling water over oats. Let stand for 10 minutes. Stir in brown sugar and butter, mix in egg. In a seperate bowl sift together flour, cocoa powder, baking soda, and salt. Add flour mixture to batter, mix well. Stir in vanilla and half of the chocolate chips. Grease and flour a cupcake tin, I like the large ones the best. Sprinkle the tops with the remaining chocolate chips. bake at 350 for 18-20 minutes or until a toothpick comes our clean. I like to wrap some in saran wrap and freeze them for later. Great for a grab and go breakfast!

cooking with trader joes

I know we dont have a trader joes here in UT but these girls have the right idea! I love all these yummy recipes!!

click here to see for your self!

Honey Mustard Chicken

This chicken goes great with mashed potatoes and a vegetable. The sauce is really yummy to drizzle on your potatoes. You can also cut it up and use it in a green salad with a great dressing.

6 boneless skinless chicken breasts
1/2 cup honey
1/2 cup margarine (or butter if you don't have margarine)
1/4 cup regular yellow mustard
1 tsp. salt
1 tsp. curry powder
Combine honey, margarine, mustard, salt and curry in a small saucepan and bring to a boil. Place chicken in casserole dish and pour sauce over. Bake uncovered at 350 for 1 hour.

A suggestion...

Hey to all you contributors on this blog--

Just wondering if I could make a suggestion. When you post a recipe, perhaps put a few labels at the bottom so different recipes will be easier to find, such as "main dish" or "chocolate" or "cookies." This was an idea my other friend had on her blog and it worked out splendidly. Thanks!

Erika

The best icing ever

I'll admit it; I usually buy my birthday cakes. There's a locally owned supermarket here called Graul's which has a fantastic bakery, and I happily plunk down $30 or more for one of their creations. Why, you ask? I just haven't found any other recipe or bakery who makes the kind of icing I like. I am not a fan of the buttercreamy stuff that tastes like crisco half the time. I like the kind that is so sugary sweet that it is a little crunchy when left out in the open air for a little bit. Well, I was planning on continuing to buy my cakes, when I took a cake decorating class at an Enrichment night from my friend Summer. Summer is a cake decorating extraordinaire. Case in point:
This is a cake she did for a baby shower, and in fact, when I had Camille, she made an awesome cake for my baby shower too. Anyway, that night she had us bring a batch of icing using her recipe. And after tasting it and decorating with it, I was hooked. Now I am excited to start making my own birthday cakes!

This is us at the Enrichment night.

This is me during my conversion to homemade cake decorating and wonderful icing.
And here's the recipe for the icing. Enjoy!
1/2 cup regular shortening
1/2 cup unsalted butter
1 tsp. vanilla extract (Summer suggested buying the Wilton clear vanilla if you want to make a super-white frosting, you can find it at Michael's)
4 cups sifted powdered sugar

2 Tbsp. milk

Cream the butter and shortening. Add the vanilla. Gradually add the sugar, a little at a time, and beat well. As the icing starts to stiffen, you can add milk to it (if you need to add just a little more to be able to continue beating it, that's ok.) Color if desired. Seal and store in fridge until ready to use.

No-Bake Chocolate Peanut Butter Bars

If you like chocolate peanut butter bars, this is the recipe for you! My friend Jenna brought me dinner after I had my first child, and this was the dessert. They were so good that I've been making them since, but only if I know I can share them. They are super fattening and super good!

2 cups creamy peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12-oz. package) semi-sweet mini morsels, divided
Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into greased 13x9 pan. Smooth top with spatula. Melt remaining peanut butter and remaining morsels in medium saucepan over low heat, stirring constantly until smooth. Spread over graham cracker crust in pan. Chill for at least 1 hour or until chocolate is firm. Cut into bars; store in refrigerator.

Chocolate Mousse

When I get a hankering for some food from my mission, I will make this dessert. It uses the real stuff, not any jello pudding mixes. It's also quick and easy, and can be turned into a chocolate mousse pie with a chocolate or oreo crust and whipped cream!

2 cups (12 oz.) semi-sweet chocolate chips
1 1/2 tsp. vanilla
pinch salt
1 1/2 cups heavy whipping cream, heated to boiling point
6 egg yolks
2 egg whites
Whipped cream for garnish (optional)
Combine chocolate, vanilla and salt in blender or food processor fitted with a steel knife blade and mix 30 seconds. Add boiling cream and continue mixing 30 seconds more or until chocolate is completely melted. Add yolks and mix about 5 seconds. Transfer to bowl and allow to cool. Beat egg whites in mixer until soft peaks form. Gently fold into chocolate mixture. Place in serving bowl or wine glasses, cover with plastic wrap, and chill. Serve with whipped cream, if desired.
*Note: If you want to get super fancy, whip up some chocolate curls to put on top. The directions for those are here.

5-cup Salad

This is one of those standard Utah-Mormon salads you would have at any potluck, but we usually make it at Thanksgiving dinner (although one of my friends made it for a brunch at a baby shower). The last time I made it at Thanksgiving, both my husband and sister-in-law Michelle said they liked it better than their Grandma's Dixie Salad (sorry Leila!) It is a recipe from my Grandma Kay. Enjoy!

1 cup mini marshmellows or large marshmellows cut in quarters
1 20-oz. can pineapple chunks
1 15-oz. can mandarin oranges
1 cup shredded coconut
1 cup sour cream
Mix all together, chill and serve. This is best made ahead, and it gets better the longer it's in the fridge!

Cafe Rio Green Chile Rice

I originally got this recipe from my friend Anna's blog. After experimenting with it a few times, I finally figured out how to make it work.

Ingredients:
1 cup original Uncle Ben’s long grain white rice
2 ¼ cups water
4 small chicken bouillon cubes
3 garlic cloves, minced
1/2 bunch cilantro
1 4-oz. can green chilies
1/2 onion
Chop cilantro, green chiles, onion and garlic together in a food processor. Add rice, water, green chile mixture and chicken buillion in a pot and bring to a boil. Cover and simmer 25-30 minutes until water is evaporated and rice is tender.

Raspberry Creme Pie

This is a great frozen pie for hot summer days. The recipe calls for lite or fat free ingredients, but you can always substitute them for the full-fat versions for a richer pie. Even Jeff (who hates fruit desserts) will eat this!

1 (6 oz.) reduced-fat graham cracker crust
1 (14-oz.) can regular or fat-free sweetened condensed milk
2/3 cup frozen raspberry lemonade concentrate
1 (8 oz.) container lite cool whip topping, thawed
1 cup fresh or frozen whole raspberries
In a large bowl, combine sweetened condensed milk and juice concentrate; mix well. Fold in whipped topping. Spoon 1/2 cup raspberries into bottom of crust; top with filling. Freeze six hours. Top with remaining raspberries just before serving. Refrigerate or freeze leftovers.

Chicken Curry Couscous

This is a staple in our house.

1 cup water
1 can lite coconut milk, shaken well
1 tsp. salt, divided
1 cup couscous
1 Tbsp. curry powder
1 Tbsp. flour
1 lb. chicken strips, cut up
2 tsp. vegetable oil
1 cup carrots, julienned
1/3 cup dried cranberries (craisins)
Combine 3/4 cup coconut milk, 1/2 tsp. salt, 1 cup water and couscous in a pot. Bring to a boil, remove from heat and cover. Meanwhile, combine flour, curry powder, and other 1/2 tsp. salt in a plastic bag or bowl. Toss chicken to coat. Stir fry in oil over medium heat, until no longer pink, about 5-6 minutes. Add rest of coconut milk, carrots and cranberries, cover and simmer over medium-to-medium-low heat until carrots are tender. Serve with couscous and chopped cilantro.

Makes 4 servings
1 serving= 3/4 cup chicken mixture, 3/4 cup couscous and 1 Tbsp. cilantro
Calories:  396
Fat:  9.6g
Fiber:  3.4g

Company Chicken

This is a recipe from my good friend Serena Cherry. I had this at an Oscar party she had a few years ago, and have been making it ever since. It is so simple and so delicious!

1 12-oz. jar chili sauce (any brand, it's found by the ketchup)
2 tsp. curry
Marinate chicken breasts in sauce and curry for at least 30 minutes (longer is better.) Bake 30 minutes at 350. Pour 1/2-1 pint heavy cream over chicken. Bake an additional 20 minutes. Serve over pasta (my favorite is bowtie or rotini.) Sooo good!

easy mexican chicken cassarole

on monday night I decided to whip up dinner really fast... I had leftovers I needed to use. This is what I came up with...

spanish rice (from the package) really cheap!
cheese
campbells pepperjack soup
1/2 can milk
chicken breast (from rotisery chicken) shredded up.

layer in this manner and then put cheese on top...

E loved this and proceeded to tell me that I needed to invite all our friends over so they can see how good of a cook I am... I laughed... If he only knew how easy it was!

Taco Soup

This is a favorite to make when my family gets together. And in case you don't know me, I have one big family. So bottom line: it's easy to make for a lot of people.

1 pound ground beef
½ onion, chopped
2 cans (26 oz) stewed tomatoes, undrained
2 cans (16 oz) kidney beans, undrained
1 can (16 oz) canned tomato sauce
3 cups water
1 envelope taco seasoning mix

Brown the ground beef and onion, drain excess grease. Pour all the ingredients into a large pot. Simmer 1 hour. Garnish with Fritos, sour cream, grated cheese, avocado and olives.

Texas Caviar II

1 can black beans (rinsed and drained)
1 yellow pepper diced (as small as you can)
1 red pepper diced (as small as you can)
1 can Shoepeg corn (drained)
1 can Rotel (original) tomatoes drained
1/2 bunch of cilantro diced small
1/2 bunch of green onions diced small
1T. lemon juice
Salt and pepper to taste, Delish!

Same as Dall's put in the fridge over night, for ultimate flavor results!

texas caviar

1can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped1 pkg.
Good Seasons Italian dressing mix
Mix together all ingredients and chill overnight.

this is one of my favorite dips... its always a hit at a BBQ...

CHICKEN CAESAR PASTA

16 oz. box rotini
2 boneless chicken breasts
1 bottle Cardini’s original Caesar dressing
1 Tbsp. crushed garlic
1 Tbsp. olive oil
1 pint cherry tomatoes
2 Tbsp. Mrs. Dash seasoning
1/3 red onion, choppedCook pasta and drain.

Cut chicken into bite-size pieces and stir-fry in garlic & oil. Mix chicken in with the pasta. Add dressing, onion, and Mrs. Dash. Garnish with cherry tomatoes (optional: cut them in half).

I found this on another site.. but love it nonetheless...

sweet yummy bread!

1/2 c. sugar
1 Tbls. salt
6 Tbls. powdered milk
1 1/2 Tbls. instant yeast
3 c. bread flour
2 beaten eggs
3 c. hot tap water
1/2 c. crisco shortening (melted)
4 c. bread flour, approximately

In a large mixing bowl (or kitchen aid) combine sugar, salt, powdered milk, yeast, & 3 cups bread flour. Mix, so dry ingredients are blended. Add wet ingredients (I like to add the eggs first and mix the dry mixture so when I add the hot water, or melted crisco it won't make scramble the eggs then add water, & crisco). Mix until the dough pulls away from the sides of bowl. Add the last flour 1 cup at a time. You may need less or more flour. It should be a soft dough. Let rise 45 minutes. Punch down. Divide into 3 equal loaves. Then divide each loaf into 3 parts. Roll into 3 ropes just longer then your pan. Braid dough. Tuck ends in and place into greased bread pan. Makes 3 loaves. Let rise for 1/2 hour. Brush with beaten egg (we skip this step, but it does make a beautiful shiny bread. Bake at 350 degrees until golden brown, 35-40 minutes. Put hot bread on cooling racks. We like to brush on butter over the tops of bread. it seems to soften the crust once it's cooled. Enjoy!

Creamy chicken enchaladas

(I like this cuz it isnt too hot!)

1 can Southwestern Style Pepper jack soup (or Nacho Cheese soup--both are from Campbell’s)
1 1/2 C milk
1/2 C sour cream
1/4 C salsa
2 C cheddar cheese (divided)
1 can chicken – drained or chicken breast.
8 tortillas

Preheat oven to 350 degrees. Mix soup, milk, sour cream, salsa, and 1 C cheese together. Put about 1 C of this mixture in the bottom of a 9x13 pan. (a little more if necessary to lightly cover the bottom) Add chicken to the mixture in the bowl. Put about 1/4-1/2 C filling in the center of each tortilla and roll up. Place tightly together in pan. Pour remaining soupy mixture over the enchiladas and top with cheese. Bake at 350 degrees for 25-30 minutes.

Chocochip cookies

1/3 cup shortening
1/3 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 3/4 cup flour
1/2 tsp soda
1/2 tsp salt
6 oz chocolate chips


Heat over to 375
Mix shortening, butter, both sugars, egg and vanilla until blended.Then slowly stir in the dry ingredients.Lastly, mix in the chocolate chips.Drop balls of dough on cookie sheet about 2" apart.Bake 8-10 minutes or until brown.

Baked Spaghetti

1 normal size package of spaghetti
8 -12 oz Italian Sausage (I like the Hot flavor, you can skip sausage if you don't like)
1 jar of your favorite spaghetti sauce
1 carton of cottage cheese - I think
16 oz.8 oz shredded mozzarella
1/2 - 1 c parmesan cheese
1 egg

Cook sausage, crumble it, drain fat. Add sauce and heat. Mix the cheeses and egg well. Cook the spaghetti until almost done, still a little chewy, drain pasta.Spray 9"x13" pan with Pam.Put half the pasta on bottom of pan.Spread cheese mixture over the pasta as best you can, its lumpy.Put the rest of the pasta on top of that.Pour the sausage/sauce over the top.Sprinkle more mozzarella or parmesan on topBake at 350 for 25-30 minutes.

Kyles Tikka Masaula

One Onion sautee in 2 TBS butter then add...
1Tbs garlic
1tsp cumin
1-2 TBs salt
2 TBS garum Masuala
Blend together over heat for a few minutes

1 lg can of crushed tomatoes (unflavored)
1 sm can of tom sauce

add chopped cooked chicn and boil to desired thickness.
add 1 pnt of whipping cream add honey to taste.


serve over rice with cilantro on top.

We first tried this at Kyle and JoEllens. It is a favorite. even picky E likes it.

Breadsticks (smilar to Judds)

1 1/2 cup luke warm water
1 TBS yeast
2TBS sugar
3 1/2 cups flour
dash salt

mix.... knead.... let rise.


roll into long ropes twist.

Brush melted butter and sprinkle parm chz and garlic salt on top.

we like to dip in nacho cheese

Favorite Crepes

1 cup flour
1 cup milk
1/2 cup warm water
4 eggs
1/4 c butter melted
dash salt
3 TBS sugar

Blend


*I use this recipe for both sweet crepes and for dinner.
*I make sandwiches, burritos, any and everything I can think of... But I love crepes.