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.
31.7.08
28.7.08
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
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
24.7.08
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.
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.
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.
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!
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.
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.
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
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!
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!
23.7.08
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!
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!
22.7.08
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.
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!
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!
19.7.08
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...
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...
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!
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.
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.
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.
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.
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