Wednesday, September 30, 2009

Creamy Couscous Breakfast Pudding


Umm-umm-umm! Yummy-licousness! This recipe comes from Weight Watchers. No matter how many times I try, I'm just not a fan of oatmeal. And eating cream of wheat regularily gets old quickly. So I started looking for more yummy breakfast ideas and found this one. Oh yummy. I love it because I make it on the weekend, and it makes enough to last all week. And I can change the "flavor" of it by what berries and nuts I add.

1 1/2 cups water
1 cup couscous
pinch of salt
3 cups fat-free milk
2 Tablespoons packed brown sugar
1/2 teaspoon grated orange peel
1/4 cup fat-free egg substitute
1/4 cup wheat germ
1/4 teaspoon vanilla extract
sliced almonds (or other nuts), berries and milk

Bring the water to a boil in a large saucepan over high heat. Stir in the couscous and salt. Reduce the heat and simmer until the water is absorbed, about 2 minutes. Remove from heat and fluff the couscous with a fork. Cover and let stand for 5 minutes.

Whisk the milk, brown sugar, and orange zest into the couscous. Bring to a boil over medium-high heat, whisking frequently to break up any lumps. Reduce the heat to medium-low and cook, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Remove the saucepan from the heat.

Whisk together 1/2 cup of the couscous mixture and the egg substitute in a small bowl. Return the mixture to the saucepan and cook over low heat, stirring, until the pudding is thick and creamy, about 5 minutes longer.

Stir in the wheat germ and vanilla. Serve with milk, almonds and berries, if desired.

Tuesday, September 29, 2009

Monster Cookies

And I mean, Monster Cookies! This recipe comes from my childhood. These cookies turn out huge! I made them as a treat for all the Primary kids to eat after they did an amazing job at our Primary Program. They would be perfect for family reunions, Young Women's camp, etc. Wherever you need cookies for a lot of people.

Here they are on the cookie sheet. And yes, you can only fit six on each cookie sheet.

And look how HUGE they are after cooking! They take up the entire cookie sheet!2 cups margarine
3 pounds peanut butter
2 pounds brown sugar
4 cups white sugar
1 Tablespoon vanilla
8 teaspoons baking soda
1 dozen eggs
18 cups oatmeal
12 oz. chocolate chips
16 oz. M'nM's

Mix together all ingredients except chocolate chips and M'nM's. When mixed well, add the chocolate chips and M'nM's.

Use a 1/4 cup measuring cup for each cookie. Flatten each 1/4 of dough on a greased cookie sheet. Bake at 350 degrees for 12 minutes.

Monday, September 28, 2009

Blackberry Salad with Pork

I'm trying to eat more salads, and I've had fun finding some new ones. This one is great, if you like blackberries. It's super simple and very delicious. It's a great way to enjoy some summer fruit!

10 - 12 ounces of pork (I used pork chops)
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup blackberries
1/4 cup lemon juice
3 Tablespoons olive oil
3 Tablespoons honey
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups mixed baby greens (spring mix)
2 cups blackeberries
2 Tablespoons almonds, toasted

Preheat oven to 425 degrees. Place pork on a cookie sheet. Sprinkle with salt and pepper. Roast for 25 to 35 minutes, or until fully cooked. Remove from the oven and cut into slices.

To make the blackberry vinaigrette, combine the 1/2 cup blackberries, lemon juice, oil, honey, salt and pepper in a blender. Cover and blend until smooth.

To serve, place the salad greens onto plates; top with the blackberries, almonds and sliced pork. Drizzle with the blackberry vinaigrette. Serve immediately!

Sunday, September 27, 2009

Cheesy Potato Soup with Roasted Veggies

This soup is so delicious! It's much more like a stew and wonderful with some of the fresh veggies you can find right now. I got the idea from a recipe kind of like this but I changed it a lot so it's kind of my own.

1 large butternut squash (I cut the ends off, peeled the skin like it's a pototo and cubed it)
1 large red bell pepper - diced
1 medium onion - diced
1 handful of baby carrots - diced (these were the veggies I had on hand, but you could use any)
1 Tablespoon olive oil
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon parsley (you may have to add more pepper, garlic salt and parsley depending on the size of your squash)
2 pounds red potatoes, quartered
2 Tablespoons butter
1 teaspoon pepper
1 1/2 teaspoons garlic salt
2 cloves garlic, minced
1 1/2 cups milk
1 cup shredded Romano cheese (or Asiago)
3 -14oz cans chicken broth
1 1/2 - 2 1/2 cups milk

Preheat oven to 350 degrees. Place all the veggies (except potatoes) in a cake pan. Drizzle with the olive oil, and sprinkle with pepper, garlic salt and parsley. Stir well to make sure all ingredients are covered. Bake for about 30 minutes, until veggies are tender. Remove and set aside.

Place the pototoes in a large pot and boil until tender. Drain water. Add the butter, pepper, garlic salt, garlic and milk. Mix with an electric mixer until smashed. Stir in the cheese until melted. Add all the chicken broth, stir until well mixed. Stir in enough of the milk until the soup reaches your desired consistency. Stir in the roasted veggies. Enjoy.

Saturday, September 26, 2009

Maple Oat Bread

I got this recipe from another cooking blog, Cooking During Stolen Moments. I LOVE her recipes. I have a huge stack to cook my way through and I'm so excited! This bread is delicous. It goes perfect with any meal!

1 cup quick cooking oats
1 cup boiling water
1/3 cup warm water
1 Tablespoon yeast
1/2 cup maple syrup
2 teaspoons olive oil
1 teaspoon salt
3 1/2 - 4 cups of flour (you can use all white, all whole wheat or a mixture)

In a small bowl, combine oats and boiling water, stir. Set aside to cool a bit.

In a large bowl, dissolve the yeast in the warm water. Add the maple syrup, oil, salt and oatmeal mixture. Make sure the oatmeal mixture is NOT hot, or it will kill the yeast. Stir to combine. Work in as much flour as possible until dough is no longer sticky. Knead for 5 or 6 minutes. Place dough back in the bowl, cover and let it rise for one hour.

Punch the dough down, knead another 1 or 2 minutes and place in a greased round cake pan. Cover and let rise for 45 minutes.

Bake for 30 - 35 minutes.

Friday, September 25, 2009

Honey Mustard Pretzel Chicken

I was trying to figure out something to do with my extra Romano cheese, so I took a look around my kitchen and came up with this. And I've got to admit - amazingly delicious!

3 chicken breasts (I cut mine in half to shorten the cooking time)
2 beaten eggs
2 Tablespoons honey mustard
1 1/2 cup crushed pretzels (I wish I had crushed mine more)
1 cup grated Romano cheese (you could totally try it with other cheese)

Preheat oven to 350 degrees. Place the eggs and mustard in a bowl, mix well. In another bowl mix the pretzels and cheese. Dip the chicken into the egg mixture then into the pretzel mixture. Place chicken on a baking sheet. Sprinkle with any remaining pretzel mixture.

Bake until chicken is fully cooked, about 20 minutes.

Thursday, September 24, 2009

Banana Bread

Yummy, yummy! This recipe comes from my childhood. Thanks Mom! :)

1/2 cup shortening
1 1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup mashed banana
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1/2 cup sour milk (or buttermilk)

Preheat oven to 350 degrees. Cut together the shortening and sugar. Add the vanilla, eggs and banana. Mix well. Add dry ingredients and milk alternatively. Put in greased bread pan. Bake for 20 minutes. (may take longer because I have a crazy oven)

Wednesday, September 23, 2009

Light Whole Wheat Bread

I found this recipe on allrecipes. I made a few changes because I wanted it more "wheaty." It's super easy to make and turns out delicious! I called it light whole wheat because it's not wheaty enough for me, but it's still yummy.

3 cups warm water
2 Tablespoons active dry yeast
2/3 cup honey (seperated)
5 cups whole wheat flour
3 Tablespoons butter, melted
1 Tablespoon salt
3 1/2 cups white flour

In a large bowl, mix warm water, yeast and 1/3 cup honey. Add 5 cups of whole wheat flour and stir to combine. Let set for 30 minutes, or until big and bubbly. (I do this in my Bosch bowl.)

Mix in the melted butter, 1/3 cup honey, and salt. Stir in 2 cups white flour. Add additional flour until the dough is not real sticky and just pulling away from the edge of the bowl. (This is super easy in my Bosch - but if you have to knead by hand, flour a flat surface and knead with the flour until not real sticky and just pulling away from the counter.) Place the dough in a greased bowl. Cover with a greased piece of saran wrap. Let rise in a warm place until double in size.

Punch down and divide into three loaves. Place in greased 9 x 5 loaf pan, and allow to rise until the dough had topped the pans by one inch.

Bake at 350 degrees for 25 to 30 minutes; do not overbake. Enjoy!

Wednesday, September 16, 2009

The Most Dangerous Cake Recipe In the World

And why is this the most dangerous cake recipe in the world ? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! I got this recipe in an email from a friend. Brian and I decided to try it out one night and were quite surprised - it's yummy! You could even do this at work!

4 Tablespoons flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 egg
3 Tablespoons milk
3 Tablespoons oil
3 Tablespoons chocolate chips (we used white)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).

Here is our cake dough in our mug...
And the cake when we took it out of the microwave. The picture at the top is the cake out of the mug.

Tuesday, September 15, 2009

San Fran Salad

Yummy-yummy-yumminess!! My Mom, sisters and I went back to visit my mission, San Francisco, and had dinner one night at the mission home. Sister Sorenson made us this salad and we all died. Trust me, it's amazing!!

Romaine lettuce - either one package or one head
1 package strawberries - sliced
3 kiwis - cubed
1/2 cup sliced almonds - toasted
1/2 cup cranraisins

Mix together and add dressing just before serving.

1/4 cup balsamic vinegar
1/4 cup sugar
1/2 cup oil

Mix together and pour over the salad. A little bit of this dressing goes a long way, so pour carefully!

Monday, September 14, 2009

Baked Asparagus with Parmesan Cheese

I found this recipe shortly after Brian and I got married and we LOVE it! However, I don't remember where I got it from.

1 pound asparagus, trimmed
1 teaspoon olive oil
1 Tablespoon Parmesan cheese
1 1/2 Tablespoon bread crumbs

In a baking dish, toss asparagus with the olive oil and arrange in an even layer. Sprinkle with Parmesan cheese and bread crumbs. Bake at 450 degrees for 15 minutes or until tender.

Sunday, September 13, 2009

Pulled Pork Sandwiches

This recipe is super easy, makes your house smell amazing and your husband very happy. I adapted it from the Heart Healthy magazine, it just needed a little more flavor.

2 1/2 pounds boneless pork butt or shoulder, trimmed
1 cup chicken broth
2 1/2 Tablespoons brown sugar
1 Tablespoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon black pepper
2 Tablespoons cider vinegar
1/3 cup ketchup
2 Tablespoons mustard
6 hamburger buns

Put the roast in a crockpot. Pour the chicken broth into the crockpot. Sprinkle the brown sugar, paprika, chili powder, cumin and black pepper over the roast. Cook and cover on high for 6 hours or low for 8 hours.

Using two forks, pull the pork apart until it is completely shredded. Add the cider vinegar, ketchup, and mustard; stir until completely mixed. Serve immediately.

Saturday, September 12, 2009

Asian Beef Kabobs

This recipe is delicious and super easy! Who doesn't love a good kabob? I got this recipe from the Heart Healthy Living magazine.
1 pound beef tenderloin, cut into 1 to 1 1/2 inch cubes
2 small red, orange, and/or yellow sweet peppers, cut into 1 1/2 inch pieces
2 Tablespoons soy sauce
2 Tablespoons peanut oil
2 Tablespoons orange juice
1/4 teaspoon cayenne pepper or crushed red pepper flakes

Add all ingredients to a ziploc bag. Seal bag and turn to coat. Place bag in a large shallow baking dish and marinate in the refrigerator 4 to 24 hours, turning bag occasionally.

Drain marinate and discard. Thread beef and sweet pepper onto skewers. (remember to soak your wooden skewers for 1/2 hour in water before using)

Grill on rack of an uncovered grill directly over medium coals for 15 to 18 minutes or until beef is of desired consistency, turning occasionally.

Friday, September 11, 2009

Butterscotch Bubble Loaf

Another recipe from Rhodes Rolls! When I went to the Rhodes consumer panel, these ladies didn't stop talking about this recipe. I just had to try it.

24 Rhodes rolls, thawed but still cold (about two hours)
1/2 small box NON-INSTANT butterscotch pudding mix
1/2 cup chopped pecans (I did not use them)
1/2 cup butter or margarine
1/2 cup brown sugar

Spray bundt pan with non-stick cooking spray. Cut rolls in half and roll in dry pudding mix. Arrange in pan alternately with pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter; heat together until butter is melted and a syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap.

Let rise until double in size or even with top of bundt pan. Remove wrap and bake at 350 degrees for 30 - 35 minutes. Cover with foil the last 15 minutes of baking. Do not underbake. Immediately after baking invert onto a serving platter.

Thursday, September 10, 2009

Cornbread

Okay, forgive the blurry picture. We are having camera problems around here. This recipe comes from Albers, the kind of corn meal I buy. I LOVE this recipe. Sometimes, I just want to eat cornbread for a meal!

1 cup white flour
1/2 cup whole-wheat flour
2/3 cup sugar
1/2 cup corn meal
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup milk
2 large eggs, slightly beaten
1/3 cup vegetable oil
3 Tablespoons, butter or margarine, melted

Preheat oven to 350 degrees. Spray a 8x8 square pan.

Combine all ingredients and mix just until blended. Pour into prepared pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool slightly. Serve warm.

Wednesday, September 9, 2009

Banana Brownies

Who doesn't love banana bread and brownies? Now you can have both, in one. I got this recipe from Picky Palate. I couldn't believe how much the banana brought out the chocolate flavor. YUMMY!

3 ripe bananas - cut into 1 inch slices
3 Tablespoons butter - cubed
3 Tablespoons brown sugar
1 box of brownie mix - 9x13 size
1/4 cup water
3 eggs

Slice bananas into a baking dish. Sprinkle with butter and brown sugar. Bake at 400 degrees for 20 minutes.

Mix brownie mix, water, eggs and bananas together. Pour into a greased 9x13 pan. (I would actually recommend using a square baking pan and just cooking them longer.) Bake at 350 degrees for 25 minutes. (note that the ingredients do NOT follow the recipe on the brownie box)

You could frost them if you wanted to but they are wonderful without frosting!

Tuesday, September 8, 2009

Belgium Waffles

This recipes comes from a French class I took in college. My professor got this recipe from a trip to Europe. It is the best waffle recipe EVER!! Seriously, they are beyond delicious.

1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon sugar
3 eggs, separated
1/2 cup oil
1 1/2 cup milk

Mix together the flour, baking powder, salt and sugar. Add the egg yolk, oil and milk; mix well. Beat the egg whites until stiff. Fold into the batter. Cook on a waffle iron and enjoy with your favorite toppings.

Monday, September 7, 2009

Junior Mint Cupcakes

The other day I was wanting something chocolatey and minty - so I came up with this! Super easy and just a fun way to do something a little different.

1 box chocolate cake mix
12 oz junior mints
1/4 cup butter - softened
1/4 cup milk
1 teaspoon vanilla
powdered sugar

Make cake mix according to package directions, except add about 3/4 of the box of junior mints before mixing. That way, as you mix, the junior mints get broken up. Pour batter into 24 lined cupcakes. Bake according to package directions and cool completely.

Mix together the butter, milk, vanilla, remaining junior mints and enough powdered sugar to form a thick icing. Ice the cooled cupcakes and enjoy the chocolatey mintyness!

Sunday, September 6, 2009

Creamy Crab and Red Pepper Spread

I made this dip spur of the moment and LOVED it! I was suprised that none of the flavors overpower another. They all work together to make a divine dip. Try it! You'll love it. Thanks to the people at Kraft magazine for giving me the recipe.

8 oz cream cheese - softened
1 - 6oz can lump crabmeat, drained
1/2 cup shreddred sharp cheddar cheese
1/2 cup finely chopped red pepper
1 Tablespoon dijon mustard
crackers (we love Club crackers at this house)

Mix all ingredients (except crackers) together until well mixed. Cover and refrigerate for at least 1 hour. Serve with crackers.

Saturday, September 5, 2009

Raspberry and Chocolate Chunk Ice Cream

I got this recipe from the Heart Healthy magazine. It is delicious!!

2 1/2 cups half-and-half (I use fat free that I find at Walmart)
1/2 cup sugar
dash of salt
4 teaspoons of vanilla
3 Tablespoon cornstarch
1/2 cup raspberries
2 ounces chocolate, coarsely chopped (about 1/2 cup)

In a medium saucepan, combine 2 cups of the half-and-half, the sugar and salt. Cook and stir over medium heat until bubbles form around the edge of the saucepan.

In a small bowl, whisk together the remaining 1/2 cup of half-and-half and the cornstarch. Add to the saucepan. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Transfer mixture to a medium bowl. Stir in vanilla. Cover surface of the mixture with plastic wrap. Chill for 4 to 24 hours.

Stir raspberries and chocolate into chilled mixture. Transfer to a 1 1/2 to 2 quart ice cream maker. Freeze according to manufacturer's directions.

Buttermilk Cake with Raspberry Filling

Sometimes I think layer cakes are so hard to do. Not really but it always bugs me that the middle always has more filling than the sides. And the filling always runs out the sides. And I tried to fix that by putting the two bottoms of the cake together in the middle. But the problem continued. Then, it makes it impossible to ice the entire cake, because the filling is spilling out. That being said, this cake is beyond delicious!

1/2 cup butter
1 3/4 cup sugar
1 teaspoon vanilla
4 egg whites
1 1/3 cup buttermilk*
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

*(instead of buying buttermilk I make sour milk. It works just as well and is super easy. Fill your measuring cup to just below the 1 1/3 cup line. Pour in just over a Tablespoon of vinegar, so that you now have 1 1/3 cup of liquid. Let sit for a couple of minutes and you will have some chunky milk that makes this recipe sosososo yummy!)

Lightly grease 2 - 8 or 9 inch round baking pans. Preheat oven to 350 degrees.

In a large mixing bowl, beat butter on medium for 30 seconds. Add sugar and vanilla, beat until well combined. Add egg whites, one at a time, beating well after each. Add dry ingredients and buttermilk/sour milk alternately to beaten mixture just until combined. Pour batter into the prepared pans.

Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pan. Cool throughly on racks.

RASPBERRY FILLING
1 package (10 ounces) frozen raspberries in syrup, thawed
2 Tablespoons sugar
1 Tablespoon cornstarch

Drain raspberries, reserving 1/3 cup syrup. Mix sugar and cornstarch in a saucepan. Stir in reserved raspberry syrup. Heat sugar mixture over medium-low heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in raspberries. Cool completely, about 30 minutes.

Friday, September 4, 2009

Chicken Lettuce Wraps

I got this recipe from Robbie's Recipe collection. It's a list of recipes that are suppose to be just like the recipes from popular restaurants. Now, while this recipe was delicious, I didn't think it was like P.F. Chang's lettuce wraps. Go ahead and try it and let me know what you think. It takes a lot of ingredients you may not already have around your house - just as a warning. Even though there are several steps, this recipe only took me about 1/2 hour to make.

CHICKEN MARINADE
1 teaspoon cornstarch
2 teaspoons cooking sherry
2 teaspoons water
salt and pepper to taste
1 1/2 pound boneless, skinless chicken breasts, thinly sliced

Mix together all ingredients in a ziploc bag. Let marinate for 15 minutes.

COOKING SAUCE
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon cooking sherry
2 Tablespoons oyster sauce
2 Tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch

Mix together and set aside.

FILLING
1 - 8oz can bamboo shoots, drained
1 - 8oz can water chestnuts, drained
1 package mushrooms

Put the three ingredients in a food processor and mince. (or mince by hand)

DIPPING SAUCE
1/2 cup water
1/4 cup sugar
2 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 Tablespoons ketchup
1 Tablespoon lemon juice
1 Tablespoon Chinese hot mustard
1-3 teaspoons garlic chili paste (the more you add, the hotter it gets)
1/8 teaspoon sesame oil

Dissolve the sugar in the water. Add remaining ingredients and mix well. Refrigerate until ready to serve.

PUTTING IT ALL TOGETHER
2 teaspoons minced garlic
2 green onions - minced
1 head iceburg or Bibb lettuce - leaves separated

Now stir-fry the chicken, including the marinade, for 3 - 4 minutes. Add the garlic and green onions, stir-fry for 1 minute. Add the filling (stuff you food processed earlier), stir-fry for 2 minutes. Add the cooking sauce and simmer until heated through and thickened.

Spoon the mixture into lettuce leaves and roll up. Dip in the dipping sauce and enjoy!

Thursday, September 3, 2009

Peanut Butter Brownies


Brian and I are HUGE fans of chocolate and peanut butter. I had friends coming over for a barbeque and wanted to make something delicious but new. So I came up with this idea and WOW - is it ever delicious!

1 brownie box mix - the 9x13 size
3/4 cup creamy peanut butter
2/3 cup milk
1/4 cup butter
2 Tablespoons cocoa
2 1/2 Tablespoons water
1/2 pound powdered sugar
1 teaspoon vanilla
peanuts to garnish the top

Make brownies according to package directions. Cool completely.

Mix together the peanut butter and milk. Spread over cooled brownies.

Melt and bring to a boil the butter, cocoa and water. Stir in the powdered sugar and vanilla. Mix well. Spread hot frosting over the peanut butter mixture.

Sprinkle with peanuts and ENJOY!!

Wednesday, September 2, 2009

Thai Chicken


Yummy!! I have been craving something a little different and this hit the spot. I adapted the recipe from a Kraft magazine recipe. I forgot to take a picture, so this is a picture of the picture from the magazine! Genius!

4 medium skinless, boneless chicken breasts, sliced
4 teaspoons ginger
4 cloves garlic, minced
1 cup unsweetened light coconut milk (found in the Asian food aisle)
4 Tablespoons creamy peanut butter
1 teaspoon crushed red pepper
sugar snap peas
dry-roasted peanuts
rice - cooked

Cook chicken over medium high heat 8 to 12 minutes, or until the chicken is no longer pink. Add ginger, garlic, coconut milk, peanut butter, red pepper and peas. Cook and stir until bubbly. Serve over rice. Sprinkle with dry-roasted peanuts. Yummy and easy!