Sally's Smorsels

Churros

2011-08-27T08:07:00.000-06:00

I have always loved the smell of churros. I have also always loved the taste of churros. This year we haven't gone anywhere that makes churros so I decided it was time to make some of my own. After a little research, I realized churros are super, duper easy to make. And they require hardly any ingredients. Woot! Woot! You do have to have a piping bag in order to make them. And you need a star shaped tip that is 1/2 inch wide. The tip is only about $1.00 at any craft store. And totally worth buying for these yummy churros!

2 cups vegetable oil
1/2 cup sugar
1/2 teaspoon cinnamon
4 Tablespoons butter
1/2 cup water
2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon orange zest
3/4 cup flour
2 eggs

Heat the oil in a skillet until the temperature registers 350 degrees on a thermometer.

Combine the 1/2 cup sugar and cinnamon. Set aside.

In a skillet, heat the butter, water, 2 teaspoons sugar, salt and zest over medium heat. Once it starts to boil, stir in the flour. Continue stirring until the dough starts to pull away from the sides of the pan. Cook for 1 minute more. Transfer to a bowl.

With an electric mixer, beat the dough for 30 seconds. Add the eggs, one at a time, until completely incorporated, before adding the next egg. Let the dough cool slightly.

Transfer the dough to a piping bag fitted with the star tip. Pipe strips of dough into the hot oil. Fry the churros until golden brown, turn the churro and continue to brown the other side. Remove the churros and place on paper towels to drain. Immediately coat the churros in the cinnamon-sugar mixture. Serve immediately.

Beef Empanadas with Black Bean Dip

2011-08-25T08:05:00.000-06:00

I have never had empanadas before but they looked so good I had to try them. I was happily surprised at how easy they are to make and delicious! They are so simple, I can't believe I didn't come across them before. Then you dip them in the amazing black bean dip and oh, my. Your taste buds are happy, happy, happy! You will need a box of puff pastry to make these. There are two sheets inside. It takes about 40 minutes for the puff pastry to thaw, so plan your dinner in advance. Once the puff pastry is thawed, unwrap both sheets. Cut each puff pastry sheet into 9 squares, so there is a total of 18 squares.

1 pound hamburger
3 cloves garlic, minced
1 Tablespoon ketchup
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 box frozen puff pastry, thawed
1-15oz can of black beans, drained
1 cup sour cream

Combine the hamburger and garlic in a skillet and cook until meat is cooked through. Add the ketchup, cumin and cayenne. Reduce heat to medium and stirring often, cook for another 4 minutes. Let the meat mixture cool slightly.

Preheat the oven to 375 degrees. Spray a cookie sheet with non-stick cooking spray. Spoon the meat mixture onto each precut square. Fold over the edges to form a triangle. Crimp the edges with a fork. Place on the prepared cookie sheet. Spray the empanadas with non-stick cooking spray. Bake for 15 to 20 minutes, or until the tops are puffed and golden brown.

While the empanadas are cooking, puree the beans and sour cream in a blender until smooth. Place in individual bowls for serving.

Pan-fried Zucchini

2011-08-23T08:04:00.000-06:00

There is an older neighbor near me who has a large property and grows all kinds of foods to sell. He is amazing!! I bought some zucchini from him and brought it home to make it into zucchini bread with a friend of mine. My husband was so excited (not like we have never had zucchini before) and instantly requested pan fried zucchini like his mom made. So I called her up, and she told me how she makes it. She doesn't have a recipe but eyes it as she goes. When I made it for dinner that night, my husband declared it was just like his mom made. Yeah!! The batter ends up being like a tempura around the zucchini. It's quite liquid before it's cooked. It needs salt and pepper but I prefer to sprinkle it on at the end, rather than add it to the batter.

1/2 to 1 cup vegetable oil
1 egg
1/4 cup flour
3 Tablespoons milk
1 teaspoon garlic powder
1 large zucchini, cut into rounds and 1/4 inch thick
salt and pepper to taste

Heat the oil in a large saucepan. You only need it to cover the bottom of the pan - that's why there is a range on the oil amount.

Whisk the egg. Whisk in the flour, milk and garlic powder until smooth. Dip the zucchini into the mixture, flipping over to cover both sides. Fry in the heated oil for about 1 minute, flip and cook for an additional minute. Zucchini should be cooked but still crisp.

Chicken Alfredo Noodles

2011-08-21T08:03:00.000-06:00

Typically chicken alfredo is time consuming or involves lots of steps. But not this one! I brainstormed some ideas and came up with a quick and easy way to make this meal. And was it ever yummy! Plus, I think it's so fun to use different noodles, rather than just the typical spaghetti-type ones. And if it wasn't for cooking the noodles, this would be a one-pan meal! My favorite kind. The less dishes, the better.

1 package of small shells
1 Tablespoon olive oil
1 pound of boneless, skinless chicken breasts, chopped
1 1/2 cups milk (I used 2%)
2 cloves garlic, minced
1 stick butter
1 1/2 cups grated Parmesan, divided
2 teaspoons pepper
4 Tablespoons parsley

Cook the noodles according to package directions.

Heat the oil in a skillet over medium heat. Add the chicken and saute until the chicken is cooked through. Add the milk and garlic, cook for 3 minutes. Add 1 cup Parmesan and simmer until the liquid is reduced to about 1 cup. Remove from heat. Stir in the cooked noodles. Sprinkle with parsley and enjoy!!

Unstuffed Pepper Bake

2011-08-19T08:01:00.000-06:00

This meal is so yummy. In fact, I looked forward to eating the leftovers. My mouth would water as I smelled it warm up in the microwave. I grew up eating stuffed peppers. My mom makes the best ones! But I never liked eating the pepper, only the mixture inside the pepper. So, when I saw a recipe for this, I had to make my own version. Oh, and I had a coupon to save money on a set of tricolored peppers - even better.

1 pound hamburger
1 teaspoon onion powder
1 each - red, yellow and green pepper, diced
2 cloves of garlic, minced
1/2 teaspoon salt
1-14.5oz can diced tomatoes, drained
1 1/2 cups instant rice
1 teaspoon Worcestershire sauce
2 cups cheddar cheese, divided
1-15oz tomato sauce

Preheat the oven to 375 degrees.

Combine the hamburger, onion powder, peppers, garlic and salt in a large skillet. Saute until the meat is cooked through and the vegetables are tender. Stir in the tomatoes, rice and Worcestershire sauce. Remove from heat and stir in 1 cup of cheese. Spread the mixture into a 9x13 pan. Top with tomato sauce and sprinkle with remaining cheese.

Bake, uncovered, for 20 minutes, or until heated through and cheese is melted and bubbly. Let stand for 5 minutes before serving.

Peanut Butter Layer Bars

2011-08-17T08:26:00.002-06:00

I found a recipe for these bars months and months ago. I even made them but, quite honestly, they were really dry. They needed a little something else. So, I put my mind to work, adjusted the recipe and now these bars are amazing! They are super loaded with peanut butter. The crust is peanut butter cookies, followed by a melt-in-your mouth peanut butter layer, sprinkled with marshmallows and topped with more peanut butter, peanuts and rice krispies. Is your mouth watering yet? Just wait til you try them!

1 pound peanut-butter sandwich cookie, coarsely crumbled (I used Nutter Butters)
8 Tablespoons (1 stick) butter, melted
4 cups peanut butter chips
1 1/3 light corn syrup
8 Tablespoons (1 stick) butter
2 teaspoons vanilla
2 cups mini marshmellows
2 cups dry-roasted peanuts (I used the salted kind)
2 cups crisp rice cereal (I used Rice Krispies)

Preheat the oven to 350 degrees. Spray and 9x13 pan with non-stick spray.

Crush the cookies either using a food processor or a rolling pin. Add the melted butter and mix until well combined. Press into the prepared pan. Bake for 10 minutes or until golden.

In a saucepan, combine the peanut butter chip, corn syrup, butter and vanilla. Stir until smooth, about 7 minutes. Spread 1/2 of the mixture over the crumb crust. Top with the marshmallows and return to the oven. You only want them in there until the marshmallows puff, about two minutes. If you cook them longer, the marshmallows will turn crunchy.

Toss the peanuts and rice cereal with the remaining peanut butter mixture. Stir well so everything is evenly coated. Drop, by the spoonful, over the marshmallows. Cool bars completely before cutting and serving.

Sarah's Salad

2011-08-15T08:42:00.001-06:00

The other day my hubbie and I were invited over to our friend's for dinner and games. Dinner was this salad and I have to say, it was incredible. One of the best things I have had in forever! So I had to make it at home for me and my hubs another time. The best part is, there are several components, but if served buffet style each person can add as much or as little of each part they like. Our friends used a flavored Ranch dressing, but I didn't have any when I made it. I loved it without dressing, my hubbie made due with some dressing from our fridge. When I made the rice in my rice cooker, I just added a canned of drained pinto beans with the uncooked rice as the way to cook them.

1 - 2 pound pork roast

1 cup barbeque sauce

2 cups of uncooked rice and a can of drained pinto beans, cooked together
1 head of romaine lettuce, chopped
1 red pepper, chopped
2 avocados, chopped
dressing of your choice

Cook the pork roast until you can pull it apart with a fork. I put mine in the crockpot, on low, for 6 to 7 hours. Once you pull the pork apart, stir in the barbeque sauce.

Meanwhile, about 1/2 hour before the pork is done, cook the rice and beans. While they are cooking, cut the lettuce, red pepper and avocados. Place each in a separate bowl. Place the pork and the rice and beans into separate bowls when finished cooking. Assemble the salad for each individual, adding as much or as little of each food as desired. Then dig in and enjoy!! Thanks Sarah for sharing this amazing salad!

Coconut Curry Chicken and Potatoes

2011-08-13T08:35:00.002-06:00

Curry really doesn't look too appetizing, does it? But it sure tastes amazing! This dish made our taste buds come to life and dance. Yummo! However, my house smelled like curry for the next couple of days, so be prepared for that. This comes together quickly and is very filling. Also, minus using my rice cooker, this only took one pan to make the entire thing.

1 tablespoons olive oil
2 Tablespoons curry powder (I used yellow)
1/2 onion, diced
2 cloves garlic, minced
2 pounds boneless skinless chicken breasts, cut chunks
1 teaspoon salt
1/2 teaspoon pepper
4 golden potatoes, cut into chunks
14oz can coconut milk
14.5oz can stewed, diced tomatoes
2 tablespoons sugar
cooked rice

Heat the oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic. Cook 5 minutes more. Add chicken, salt and pepper, tossing lightly to coat with curry mixture. Reduce heat to medium.

Add potatoes, coconut milk, tomatoes, and sugar into the pan. Stir to combine. Cover and simmer, stirring occasionally, until the potatoes are fork tender and sauce thickens. Serve with rice and enjoy!

Jamaican Jerk Porkchops with Fruit Salsa

2011-08-11T08:40:00.001-06:00

Time for some barbeque!We started off the season with some mouth watering pork chops. All I did was rub some yumminess on the meat, barbequed it up and topped it with a fruit salsa. So easy and so delicious!

1 1/2 cups chopped honeydew

1 1/2 cups chopped cantaloupe

1 cup sliced strawberries

1 Tablespoon snipped fresh mint

1 Tablespoon lemon juice

1 Tablespoon honey

4 teaspoons Jamaican jerk seasoning

1 1/2 pounds pork chops

Combine the honeydew, cantaloupe, strawberries, mint, lemon juice and honey. Stir gently to combine. Leave in the fridge until serving, up to one hour.

Sprinkle the Jamaican jerk over the pork chops and rub in. Grill the pork chops for about 40 minutes, or until an internal temperature reads 160 degrees. Turn only once while grilling to retain the juices.

Cover with fruit salsa and enjoy!

Tuna Noodle Casserole

2011-08-09T08:28:00.001-06:00

My food storage is overloaded with tuna fish. I used to eat it all the time, then I got pregnant and "they" say pregnant woman shouldn't eat tuna fish. But I did it anyways and it was delicious. I was craving it. So I figured if it was mixed with a bunch of other stuff, it would be alright. Hence the reason for this yummy tuna noodle casserole.

1 box noodles (I used the mini bow tie pasta)

2 Tablespoons butter

2 Tablespoons flour

1 cup milk

2 cans of tuna fish

1 1/2 cups peas

8oz can of mushrooms, drained

1 1/2 cups shredded cheese

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray.

Cook noodles according to package directions.

Meanwhile, melt butter in a large saucepan. Whisk in flour until well combined. Pour in the milk, stirring constantly until mixture thickens. Add the tuna, peas, and mushrooms, stir to combine. Add the noodles once they are cooked. Transfer the mixture to the prepared baking pan.

Bake for 15 to 20 minutes, or until bubbly. Sprinkle with cheese and return to oven until the cheese is melted.

Maple Sugar Cookies

2011-08-07T08:30:00.000-06:00

I actually made these cookies way back on July 1st to celebrate Canada Day! I had started to look back through all these recipes and found all these things I had planned for different holidays. Too bad I didn't make any of them. Guess I have it all planned out for next year. But I was headed to a friend's house to celebrate Canada Day and I just had to make these this year. And these aren't just maple by their shape, they are packed full of maple flavor. I think these might become a yearly tradition.

1 cup butter

1 cup sugar

1/2 cup maple syrup

3 drops maple extract

1 large egg yolk

1 teaspoon salt

3 cups flour

Cream together butter and sugar until light and fluffy. Beat in the maple syrup, maple extract and egg yolk until mixture is well combined. Add the salt and flour, mix thoroughly.

Chill the dough (trying not to eat too much), wrapped in plastic wrap, until firm, about 2 hours.

Preheat oven to 350°F. Spray cookie sheets with non-stick cooking spray.

Divide dough in half. Lightly flour surface. Roll out dough 1/8 inch thick and with a 3-inch floured maple-leaf cookie cutter cut out cookies. Arrange cookies on prepared baking sheets. Continue until all dough is used.

Bake about 12 minutes. Cool completely before frosting.

Coconut Caramel Bread Pudding

2011-08-05T08:25:00.000-06:00

Anyone in the mood for a super yummy breakfast? To tell the real truth, we ate this for dinner one night and then for breakfast leftovers the next morning. The key to this melt-in-your-mouth yumminess is using stale bread. So you can either use stale bread, make it go stale by cubing it and placing it on a baking sheet overnight or popping it in a 200 degree oven for an hour. Either method works. This recipe does require the bread to sit in the milk for 45 minutes, but does not require the sitting to happen overnight. So plan a little longer for this to be ready to eat.

For the bread pudding:

6 eggs

3 cups whole milk

1 13.5oz coconut milk

1 cup sugar

1 Tablespoon vanilla

1 loaf of French bread, cut into 1-inch cubes, must be stale

2 teaspoons butter

3 Tablespoons sugar

2 teaspoons cinnamon

Whisk together the eggs, whole milk, coconut milk, sugar and vanilla in a large bowl. Stir in the bread until combined. Let sit at room temperature for 45 minutes.

Preheat the oven to 350 degrees. Coat a 9x13 pan with the 2 teaspoons of butter. Transfer the bread mixture to the prepared baking dish. Combine the sugar and cinnamon. Sprinkle over the bread mixture. Bake until the center is set, about 1 hour. Remove from the oven and cool for 20 to 30 minutes before serving.

For the sauce:

1 stick (8 Tablespoons) butter

1 cup brown sugar

1/2 cup heavy cream

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon lemon juice

Melt the butter and brown sugar in a saucepan until melted and smooth, whisking constantly for about 2 minutes. Whisk in the cream, cinnamon and salt. Bring to a simmer and cook until the sauce thickens and is reduced to about 1 1/2 cups, about 5 minutes. Remove from heat. Stir in the vanilla and lemon juice. Serve the sauce warm over the bread pudding.

Cheesy Broccoli Cauliflower Casserole

2011-08-03T09:37:00.001-06:00

This casserole has a twist compared to other cheesy casseroles, because the cheese is Swiss and Parmesan. It really changes up the flavor. And to save myself some time, I totally used frozen broccoli and cauliflower. But this would work just the same with fresh veggies. If you use fresh veggies, place them in a pot of boiling salted water for 3 minutes. Drain and immediately shock in a bowl of ice water. This stops the cooking and helps the veggies keep their color. Set the veggies aside. If you are using frozen veggies, let them defrost first and drain the excess water. If you don't drain them, you will end up with soggy veggies.

3 cups broccoli florets

2 cups cauliflower florets

1 1/2 cups bread crumbs (I used Italian)

2 Tablespoons butter, melted

3 Tablespoons butter

2 Tablespoons flour

2 1/4 cups milk (use 2% or whole)

1 Tablespoon Dijon mustard

2/3 cups shredded Swiss cheese

2/3 cups shredded Parmesan cheese

Preheat the oven to 375 degrees.

Combine the bread crumbs and melted butter until coated. Set aside.

Melt the remaining 3 Tablespoons of butter in a large saucepan over medium heat. Whisk in the flour, then cook for 1 minute. Whisk in the milk and Dijon, cooking until the sauce slightly thickens, about 8 minutes. Make sure the mixture does not come to a boil. Add the cheeses and stir until completely melted. Season with salt and pepper. Stir in the broccoli and cauliflower into the sauce. Make sure the veggies are completely coated, then pour into a 9x13 pan or a 2-quart baking dish.

Sprinkle the crumb topping over the casserole. Bake for about 35 minutes, or until the casserole is bubbly. Let sit for 10 minutes before serving.

Garlic Pork Roast

2011-08-01T08:36:00.001-06:00

I love garlic. I love pork loin roast. What a better idea than to put them together? The picture I have, shows gravy. But as a warning, pork loin roasts don't typically make enough drippings to make gravy. So, I'll admit it. I totally used the small amount of drippings and added a package of gravy mix. The best way to make sure pork is done correctly, is to use a meat thermometer. That way you also won't overcook it, making it dry.

2-3 pound pork loin roast
1 Tablespoon olive oil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
3 cloves garlic, cut in half
salt and pepper to taste

Preheat the oven to 500 degrees.

Combine the oil, rosemary, sage, and thyme in a small bowl. Pierce the top of the pork to make six slits 2-inches apart on either side. Insert a garlic half into each slit. Like in the picture below.

Score the top of the pork by cutting in a crisscross pattern. Rub the herb mixture onto the pork. Roast the pork for 20 minutes, the flip and roast until an instant-read thermometer inserted in thickest part of the pork registers 145 degrees, about 20 minutes more. Remove the roast from the pan, tent with foil and let it rest for 10-15 minutes. Then slice up and enjoy!

Shepherd's Pie

2011-07-30T08:29:00.002-06:00

One evening my hubbie and I went to Provo to visit with my niece. She is currently living in the dorms as a freshman and we went to some fine dining at her dining hall. I was still on the edge of eating and not eating and I chose a Shephard's Pie to eat. It ended up being so delicious, I ate two. The most food I had eaten in forever. So naturally, I had to make one at home to keep up the trend. And I have to say, I think it turned out pretty dang good. Thanks for the recipe, Mom!

5 medium potatoes

1 pound hamburger

1 onion, chopped

1/2 teaspoon salt

1 1/2 teaspoon Worcestershire sauce

1 can tomato soup

2 cups corn (I used frozen)

2 cups green beans (I used canned)

1/2 cup milk

2 Tablespoons butter

1 cup grated cheese

Preheat the oven to 350 degrees.

Cube the potatoes (remove the skins first, if you like) and add to a large pot of boiling water. Boil the potatoes until fork tender.

Meanwhile, brown the hamburger and onion. Add the salt, Worcestershire sauce, tomato soup, corn and green beans and stir gently. Once it's all mixed nicely and bubbly hot, place it into a 9x13 pan.

Mash the potatoes. Add the milk and butter. Spread over the mixture in the pan.

Bake for 20 minutes, or until bubbly. Sprinkle with the cheese and bake 5 minutes more, or until the cheese is melted.

Orange Creme Cupcakes

2011-07-28T08:39:00.001-06:00

Yes! Another cupcake recipe! :) These were also served at my cousin's bridal shower. And they were yum-o! I got the idea from a cupcake magazine I bought (Better Homes and Garden) but I changed it up. They were trying really hard to make them look like creme pops, but I really didn't think the extra icing and the wooden craft stick poking out of the top was worth it. So this is a orangey-orange flavored cupcake. Seriously, the flavor is amazing. Then it is topped with an orange creme icing. Delicious! And a hit at the party. This recipe uses a box cake mix and makes 24 cupcakes.

1 3-ounce package orange flavored gelatin

1 white cake mix

1 4-serving size cheesecake instant pudding and pie filling

1 1/4 cups orange juice

4 egg

1/3 cup vegetable or canola oil

1 teaspoon vanilla

Preheat the oven to 350 degrees. Prepare the cupcake tins by lining them with cupcake papers.

Set aside 2 teaspoons of the orange gelatin for the frosting. Combine the remaining gelatin, the cake mix, the pudding mix, the orange juice, eggs, oil and vanilla - mix well.

Spoon the batter into the prepared cupcake pans, filling each one 2/3 full.

Bake for 15 to 20 minutes, or until golden brown on top. Cool cupcakes in the tins for 5 minutes, then remove and cool completely.

For the frosting:

8oz package of cream cheese

1/3 cup butter

2 teaspoons vanilla

5 1/2 cups powdered sugar

orange food coloring

Beat together the cream cheese, butter and vanilla until light and fluffy. Add the 2 teaspoons of reserved orange gelatin. Gradually add the powdered sugar until the frosting reaches desired consistency. Add a few drops of orange food coloring until it reaches your desired color.

Then frost away baby!! I like to do a swirl frosting top, but you can decorate them however you like. I added a little extra bling with orange sugar sprinkles. Fancy, I know. Now try to only eat one.

Lemon Cupcakes

2011-07-26T08:47:00.000-06:00

I'm back! I'm really, really back! And what a better way to start back up a cooking blog then with some delicious cupcakes. I made these little lemon yummies for my cousin's bridal shower. These amazing cupcakes are lemon themselves, and then filled and topped with lemon curd. And trust me, they are delicious. But I might be slightly biased because I LOVE lemon curd. Like lick the bowl clean, love lemon curd. The cupcake itself is pretty dense, but it needs to be that way so they don't go soggy from the lemon curd. And this recipe makes 42 cupcakes! I adapted it from a Martha Stewart recipe. Here is a view of the inside of the cupcake:

For the lemon curd:

2 whole eggs plus 8 egg yolks
1 cup sugar
2/3 cup fresh lemon juice
2 tablespoons butter, cut into small pieces

Combine whole eggs and egg yolks, sugar, and lemon juice in a heatproof bowl set over a pan of simmering water (like a double boiler). Cook, whisking constantly, until the mixture is thick enough to coat the back of the spoon. Remove from the heat and add the butter. Whisk until the mixture is smooth. Move the curd to another bowl, cover the top with plastic wrap, pressing it directly to the top of the surface. Refrigerate until chilled and firm, at least two hours.

While the curd is cooling, it's time to make some cupcakes!

1 3/4 cups butter
3 cups sugar
8 ounces cream cheese
7 large egg
2 Tablespoons fresh lemon juice
1 teaspoon vanilla
3 1/2 cups flour2 Tablespoons fresh finely grated lemon peel
1/2 teaspoon baking powder
1 1/2 teaspoon salt
powdered sugar for dusting

Preheat the oven to 325 degrees. Prepare cupcake pans by lining with cupcake papers.

Cream together the butter and sugar until light and fluffy. Beat in the cream cheese. Add eggs, one at a time, on low speed until each egg in incorporated. Scrape down the sides of the bowl if needed. Beat in the lemon juice and vanilla.

Whisk together the flour, lemon peel, baking powder and salt. Add to the batter and mix just until combined.

Divide the batter evenly among the prepared cupcake pans (remember this recipe makes 42 cupcakes!), filling each three-quarters full. Bake for 23 to 28 minutes. Allow the cupcakes to cool completely.

To assemble, dust the cupcakes with powdered sugar. Fill a pastry bag with curd. Insert the tip into the top of cupcake, and squeeze some curd below top to fill the inside. Then lift the tip and squeeze more curd in a pool on top. Filled cupcakes can be kept at room temperature up to one hour or kept in the fridge for a couple of hours before serving.

You may have noticed...

2011-05-29T21:20:00.000-06:00

I haven't blogged in a looooooong time. I have a good excuse. I cannot cook or bake anything. Literally. It makes me so super sick. Even the smell of leftovers in a car or pizza sitting on the kitchen cupboard makes me sick. What's wrong, you wonder? This...

This baby does NOT like me to cook. Or really eat much either. I'm 14 weeks and still going strong as one sick girl. Let's hope this doesn't last much longer cause I MISS cooking. A lot. So here's to new adventures and I promise I'll check back in once I can finally cook again.

Coconut Cream Tart

2011-04-23T09:41:00.000-06:00

This is so yummy! I am not a fan of pie crusts so I decided to go a tart crust route. Next time, I'm going to go my favorite route - graham cracker crust. So far, it really is the only crust I happen to like. I'm weird, I know. This tart takes a while to make but it's totally worth it. I can't believe how delicious it turned out. Then again, I LOVE making things from scratch. I think the yumminess factor increases when you are involved in every step of the process. I made this the day before and it was perfect the next day for dinner.

3/4 cup coconut

1 1/4 cup flour

1/2 cup butter

1/3 cup sugar

1/4 teaspoon salt

3/4 cup coconut

2 1/2 cups milk (I used 2 cups fat free, 1/2 cup cream and it turned out perfect)

1/2 cup sugar

3 Tablespoons cornstarch

pinch salt

3 egg yolks

1 teaspoon vanilla

1 cup heavy cream

1/4 cup powdered sugar

Preheat the oven to 350 degrees. Toast the first 3/4 cup of coconut to golden brown. Set aside to cool.

Mix together the flour, butter, sugar and salt to moist crumbs. I used a pastry blender and then my hands. Press the crust onto the bottom and halfway up the side of a tart pan. Freeze for 15 minutes. Prick all over with a fork. Bake for 15 minutes or until the crust is golden brown. Cool completely.

Combine the second 3/4 cup of coconut with 2 cups of the milk in a saucepan. Heat over medium heat just until the milk simmers. Remove from heat, cover, and let stand for 10 minutes. Strain the mixture, return the milk to the saucepan and discard the coconut.

Whisk together the sugar, cornstarch, salt, egg yolks and remaining 1/2 cup of milk. Add 1/2 cup of the heated milk (from the saucepan) to the cornstarch mixture. Then slowly add the mixture to the remaining milk in the saucepan. Bring to a simmer over medium heat, whisking consistently, until the mixture begins to thicken. Cook for 1 minute. Transfer to a bowl and add the vanilla. Cover and refrigerate for 45 minutes.

Beat the cream and powdered sugar until stiff peaks form.

To assemble, sprinkle 1/4 cup of toasted coconut on the tart shell. Cover with the chilled filling. Sprinkle another 1/4 cup of toasted coconut on the filling. Spread on the whipped cream. Sprinkle with the remaining 1/4 cup of toasted coconut. Refrigerate for at least 30 minutes before serving.

Grandma Wahlen's Hot Rolls

2011-04-22T08:44:00.000-06:00

This is the first time I have made my Grandma's rolls. And I LOVE them. They are so easy because there isn't a bunch of ingredients. There is no kneading involved. And you don't even need a mixer. Seriously easy. And if you are afraid of making anything with yeast, don't be. I'll walk you through the steps of proofing, or activating the yeast and you can't fail. One of the ingredients is scalded milk. This is how you do it: put the milk in a saucepan. Heat over medium high heat until small bubbles start to form, kind of like a mist on top of the milk. That's all!

1 Tablespoon yeast

1/4 cup warm water

1 cup scalded milk

2 Tablespoons sugar

1 1/2 teaspoon salt

2 Tablespoons oil

1 egg

3 1/2 cups flour

Mix together the warm water and yeast. Set aside for at least 5 minutes.You should see the yeast start to bubble up. That's proofing!

Meanwhile, scald the milk and add the sugar, salt and oil. Once the mixture is lukewarm, add the egg and yeast mixture. Let sit for at least 5 minutes. Stir in the flour.

Rub oil around the sides of the bowl, cover and let rise until double in size. Roll out and cut into circles. Dot with butter and fold in half. Let rise until double in size. Bake at 400 degrees for 12 to 15 minutes.

Hazelnut Green Beans

2011-04-21T08:40:00.000-06:00

I have this book I love. It's called the Flavor Bible. I turn to it for all my greatest creations. Green beans were calling my name for Easter dinner. So I turned to my favorite book for some added flavor help. And I came up with (okay, I'm sure it's not original but in my kitchen it is) this great recipe. And talk about an easy side dish. This key to speed to is to blanch the green beans before. That is, bring a pot of water to a boil. Add the green beans and boil for 3 minutes. Drain and rinse with cold water. Then store them in the fridge until it's time to make them. So easy!!

4 Tablespoons of butter

1 pound green beans, snapped, blanched and rinsed

3/4 cup of hazelnuts, chopped and toasted (you can add more or less to your liking)

Melt the butter in a large saucepan. Add the green beans and hazelnuts. Stir until everything is well coated. Cook until heated through. Serve immediately.

I told you it was easy!

Garlic Mashed Potatoes

2011-04-20T08:40:00.000-06:00

Who doesn't LOVE mashed potatoes? My hubbie would like it if we ate potatoes, in some form, every night. When he had jaw surgery a few years ago, he lived on mashed potatoes. This year for Easter, my hubbie asked for garlic mashed potatoes. Everyone has their own way of making their potatoes, but this is how I did it.

5 pound bag of potatoes, peeled and cubed

1/2 cup butter

1 cup of milk (I mixed fat free with cream because I wanted to)

3 Tablespoons minced garlic

salt and pepper to taste

Put the peeled and cubed potatoes in a stock pot. Fill with water until about 3 inches above the potatoes. Bring to a boil and cook until the potatoes are fork tender.

Drain the potatoes and return them to the pot. Take that cube of butter and hide it in the potatoes. Leave it for a couple of minutes so the butter will melt. Pour in the milk and add the garlic. Then pull out your handy, dandy mixer and blend them up. Add more butter or milk to taste. Sprinkle in some salt and pepper to meet your taste buds desires. Lather on some gravy and dig in!

Apricot Glazed Ham

2011-04-19T08:38:00.000-06:00

This glaze is super easy to make and increases the yumminess factor of your Easter ham. I wanted something a little more than the brown sugar packet of glaze my ham came with. And I really wanted a sauce left over that I could put on my ham. But since Easter dinner includes so many more parts, I wanted something super quick that wouldn't slow down putting together Easter dinner. So I came up with this.

1 packet of brown sugar glaze (that comes with your ham)

1 can of apricot halves

Put both ingredients in a blender and blend until well mixed. You will cook your ham according to package directions. Remove it 10 minutes before it should be done. Drain all the juices, if you plan on making gravy with it. Then cover and smother that ham in the apricot glaze. Put the ham back in the oven for the remaining 10 minutes.

When it's all said and done - this is what you get:

Delicious! Now it's time to dig in!

Apple Blueberry Salad with Cinnamon Almonds and Maple Vinaigrette

2011-04-18T08:04:00.001-06:00

I have been a major blogging slacker!! I have a great excuse though. I have been tending and learning all about my new lemon, key lime, and orange trees; 3 blueberry plants and 25 strawberry plants. Plus my hubbie and I have been working on making grow boxes for our amazing garden this year! I'm so excited! However, that has really put me behind on blogging. And cooking for that matter. But I'm back. And soon I'll introduce you to my new garden and all the yummy things I can make with it. Meanwhile, here is the salad I have been promising for a few weeks now. It is amazingly delicious!! The tartness of the apples with the sweetness of the dressing and blueberries, makes a perfect flavor combination.

1 head of romaine lettuce, cut into bite sized pieces
2 Granny Smith apples, cubed
1 container of blueberries
1 (or more) cup of cinnamon almonds
maple vinaigrette dressing (recipe underneath)

Toss all ingredients together. If you are not planning on eating the whole salad at once, I would only add the cinnamon to the part you are eating or they may go soggy. Drizzle enough salad dressing to suit your fancy.

1/4 cup red wine vinegar
3 Tablespoons maple syrup (the real stuff)
1/2 Tablespoon Dijon mustard
1/4 cup olive oil

Pour the vinegar, maple syrup, and mustard in a blender. Turn the blender on and slowly add the olive oil. Continue blending for about 5 seconds after all the olive oil has been added.

Honestly, this dressing didn't taste wonderful after I finished mixing it. However, I was going to be late for work, so I stopped experimenting, poured some in a container for lunch, and headed out the door. Fast forward several hours, I poured the dressing over my salad at lunch and was pleasantly IN LOVE with this salad dressing. It's the perfect amount of maple yumminess!

Cinnamon Almonds

2011-04-06T07:33:00.000-06:00

Cinnamon almonds you say? What are they for? Well, I personally love them in my salads. They add the perfect flavor to a delicious salad. It takes the salad that extra step to amazing. But it's hard not to munch on a few all by themselves. They are easy to make and take the perfect amount of time to bake so that you can have the rest of the salad done by the time they are ready. Oh, and that perfect salad to sprinkle cinnamon almonds on? Well, just wait for it. It's the next post!

1 1/2 cup sugar
3 Tablespoons cinnamon
1 egg white
1 1/2 teaspoon vanilla
3 1/4 cups almonds (I used slivered almonds)

Preheat the oven to 300 degrees. Line a cookie sheet with tin foil and then spray the tin foil with non-stick cooking spray.

Mix together the sugar and cinnamon. Set aside.

Beat the egg white until it's frothy. See the picture below for what a frothy egg looks like.

Stir the vanilla into the frothy egg white. Add the almonds and toss to coat. Then add the sugar and cinnamon mixture and toss to coat again. Spread the almonds on the prepared baking pan. Bake for 25 minutes, stir after 10 minutes.

Mangos with Coconut Rice

2011-04-04T07:42:00.000-06:00

There is this Thai restaurant my hubbie and I go to quite often. They have this deal on Friday nights where you get an appetizer, two main dishes and a dessert for $20! The dessert we, okay I, die for is mangos with coconut rice. It is amazing!! So naturally, I had to figure out how to make it for myself. I did a bunch of research on the internet and discovered you have to have sticky rice. This typically requires soaking the right kind of rice overnight and several other steps. Maybe I won't be making this rice, I thought. Then I researched how to cook rice in the microwave and found I could do this! Problem was, I went to three stores and couldn't find the right kind of rice. So I decided to just use regular rice. It didn't turn out the same as the rice at the restaurant, but it was still delicious!

1 cup rice

water

1 can of coconut milk (you can find this in the Asian aisle at the grocery store)

2 Tablespoons sugar

1/2 teaspoon salt

1 mango, sliced

Pour the rice into a microwave safe bowl. Cover the rice with water so the water is about 1 inch above the rice. Let it sit for 10 minutes. Cover the bowl and cook, on high, in the microwave for 3 minutes. Stir. Continue cooking in 3 minute increments, stirring after every 3 minutes. I had to add more water as I cooked the rice. Continue cooking until rice is cooked through.

Meanwhile, heat the coconut milk over medium heat. Stir constantly until the milk comes to a simmer. Do not boil or the milk with curdle. Once the milk is simmering, add the sugar and salt. Remove from heat. Stir until the sugar is dissolved. Pour 3/4 cup of the milk over the cooked rice. Let it sit for 5 minutes. The rice will absorb the milk. Put the sliced mango on top of the rice and pour the remaining milk over the top.

Tomato, Spinach, and Mushroom Frittata

2011-04-02T08:36:00.000-06:00

I love breakfast foods. It my most favorite meal of the day. So, you can imagine that we often have breakfast for dinner around here. Eggs were on sale for cheap, I had leftover veggies in my fridge and wah-la, breakfast for dinner. Frittatas are fun to make because it's like an omelet but you don't have to master the flip-over-the-eggs-without-wrecking-the-omelet skill. Basically, the veggies are mixed into the eggs, rather than folded in. Plus, I can overload the veggies and everything turns out perfect. Add a different cheese, or change up the veggies and it's like an entirely different meal.

12 eggs

1/2 cup milk

1 cup Swiss cheese, grated

1/2 cup Montery Jack cheese, grated

1/4 cup Parmesan cheese

2 cups cherry tomatoes, halved

1 package fresh mushrooms, sliced

1 teaspoon Italian seasoning

1 Tablespoon garlic, minced

4 cups fresh baby spinach

Preheat the oven to 350 degrees.

Whisk together the eggs and milk. Stir in all the cheeses. Set aside.

In a 10-inch ovenproof skillet, add the tomatoes and Italian seasoning. Cook over medium heat until the tomatoes soften and release most of their juices, about 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the spinach and saute until it begins to wilt, about 2 minutes.

Reduce heat to medium-low. Pour in the egg mixture and gently stir to evenly mix the ingredients. Cook the egg mixture until it begins to set, about 3 to 5 minutes.

Transfer the skillet to the oven. Bake for 15 to 20 minutes, until the eggs are completely set. Remove from the oven and let it rest for 5 minutes before serving.

Bolognese

2011-03-31T07:44:00.000-06:00

Have you ever heard of Bolognese? It's an Italian meat sauce for pasta, that's all. Nothing too fancy. Typical bolognese is loaded with fat but this one has hidden veggies, is made with turkey, and broth instead of wine. Basically a much healthier version. But still packed with flavor. It's a nice change from regular spaghetti sauce and very filling. My favorite part is the hidden veggies. They really are hidden, I can guarantee that. See, I hate celery (I blame it on eating celery and then getting the flu) and can taste it in everything. But I was brave and added it to this dish. And I couldn't taste it, not even one little bit.

6 ounces of noodles (pick your favorite)1/2 cup onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
2 Tablespoons garlic, minced
1 Tablespoon olive oil
1 1/2 pounds ground turkey
1 cup low fat ricotta cheese
1/4 cup tomato paste
1- 28oz can diced tomatoes in juice, packed with oregano and basil, etc.
1 cup chicken broth
2 Tablespoons balsamic vinegar
1/2 cup neufchatel (low fat cream cheese)

After chopping up all the veggies, throw them (the onion, carrot, celery and garlic) in a blender or food processor and mince them up. Here is a picture of what mine looked like.

Now cook up the turkey and oil, in a skillet, over medium high heat. I tried to cook it without oil, but then the turkey cooked too fast on the outside but was staying raw in the middle. Make sure you break the turkey into smaller chunks while it's cooking. Cook until browned.

Add the veggies and cook for 5 minutes. Add the ricotta cheese and stir until well combined. Add the tomato paste, tomatoes (in juice), broth, and vinegar. Reduce heat to medium-low and simmer the sauce for 40 - 45 minutes, stirring occasionally.

When the sauce has about 20 minutes left, cook the noodles according the package directions.

Add the neufchatel to the sauce, stirring until it is melted. Serve the sauce over the noodles.

Peach Crisp

2011-03-29T08:29:00.000-06:00

I'm so ready for spring to really be here. It comes for a day or two and then it snows...again. So I cured my spring blues by making some peach crisp! This dessert is wonderful, melt-in-your-mouth deliciousness. I often whip this together quick when we have unexpected company and find myself in need of a dessert. Everyone loves peach crisp. It is different than cobbler because crisp has a crispy top, whereas cobbler has a cake like top. This is more like an oatmeal cookie on top. When I made this, my niece declared she didn't like oatmeal cookies. But she tried one bite and LOVED, loved, loved this. So it's even kid approved! In the summer, I use fresh peaches, which requires a longer cooking time. But in the winter, I use canned peaches. Both are wonderful. Especially when you are wanting Spring to get here.

6 to 8 fresh peaches, skin removed and sliced or 2 big cans of canned peaches, drained

2 cups flour

1 cup oatmeal

1 cup butter

1 cup brown sugar

1 teaspoon cinnamon

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray.

Place the peaches on the bottom of the pan. If you are using fresh peaches, and they are not very sweet, sprinkle a teaspoon or two of sugar over the peaches. If they are yummy and sweet, you don' t need to do anything.

Mix together the remaining ingredients. I like to mix it using my hands, since you have to get your hands dirty placing the mixture over the peaches anyways. But you can use an electric mixer, just don't over mix. The mixture will be crumbly. Once nicely mixed, don't eat too much, and sprinkle the mixture over the peaches. Bake for 30 minutes for canned peaches, or 1 hour for fresh peaches. You know the peach crisp is done when it's hot and bubbly. Goes great with whip cream or vanilla ice cream!

Funeral Potatoes

2011-03-27T09:24:00.000-06:00

These are called Funeral Potatoes (also known as Relief Society Potatoes) because they are commonly served at LDS funerals. Well, not at the actual funeral, but at the family dinner afterwards. However, they are worth eating at any time, and for no special reason other than they are delicious. You can make this using leftover baked potatoes or a bag of frozen hashbrowns. Whatever suits your fancy. They make a great sidedish for dinner, they are perfect for a potluck or that little something extra to impress visitors.

6 medium baked potatoes, grated or 1-32 oz bag of frozen hashbrowns

1 can cream of mushroom soup

1 cup sour cream

3 chopped green onions

1 cup grated cheddar cheese

1 cup crushed corn flakes

2 Tablespoons butter, melte

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray, set aside.

Mix together the potatoes, soup, sour cream, green onions and cheese. Pour into the prepared pan. Bake for 30 minutes. Mix together the corn flakes and butter. Sprinkle over the top of the casserole. Bake for another 20 minutes.

Swiss Penne with Ham and Peas

2011-03-23T07:38:00.001-06:00

I have a two part story to tell you. It eventually ends in this amazing dinner. So bear with me. I love scalloped potatoes! But after a long day of herding 5 and 6 year olds, I'm not in the mood to slice up the potatoes. Part two, my local grocery store had noodles on sale for only $0.49 a bag!! Don't worry, I totally stocked up. Like filled an entire shelf in my food storage, stocked up. That left me pondering "what am I going to do with all these noodles?" and "I really want scalloped potatoes." There was only one thing left to do - combine them! I was slightly leery at first, but trust me, this recipe is a keeper, please everyone, make often kind of dinner.

6 ounces penne pasta

3 Tablespoons of butter

3 Tablespoons of flour

2 3/4 cups milk (I used fat-free but use higher fat milk if you want it to be creamier)

1 1/2 cups (6 oz.) Swiss cheese, shredded

8 ounces of ham, diced

2 cups frozen peas

Cook the penne according to package directions.

Meanwhile, melt the butter in a skillet over medium heat. Add the flour and whisk until smooth. Add the milk, slowly, until well blended. Cook until slightly thickened, about 3 or 4 minutes. Add the cheese and stir until completely melted. Add the ham and peas, cook until the peas are hot. Stir in the cooked noodles. Remove from heat and enjoy!

Grocery Store Grab - Sun Dried Tomato Chicken from Campbell's

2011-03-19T10:31:00.000-06:00

I originally saw this recipe on the back of a can of soup at my sister's house in Indiana. Sun dried tomatoes and chicken...right up my alley. It took a little searching when I came back home, but I found it! This can of Campbell's Cream of Mushroom soup went from this....

to this! I must admit, the picture on the can makes it look much more delicious. But trust me, your taste buds will be happy, happy, happy after eating this. I totally forgot to buy fresh basil, so I used dried when I made it. It took longer to make this than the can said because my chicken was really thick. So either pound down your chicken or cut the thickness in half.

3 Tablespoons olive oil
4 skinless, boneless chicken breasts halves
1 shallot, finely chopped (I omitted this)
1 can (10 3/4oz) Campbell's Condensed 25% Less Sodium Cream of Mushroom Soup
3/4 cup water
1/4 cup thinly sliced sun-dried tomatoes
1 Tablespoon red wine vinegar
2 Tablespoon chopped fresh basil leaves (or 2 teaspoons dried basil)
4 cups extra wide egg noodles, cooked and drained
1/4 cup shredded Pecorino Romano or Parmesan cheese (optional)

Heat 2 Tablespoons oil in 10" skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.

Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 minutes. Stir soup, water, tomatoes, vinegar and chopped basil in skillet.

Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and sliced basil, if desired.

Rainbow Cupcakes

2011-03-17T07:28:00.002-06:00

Here another something fun for St. Patrick's Day!! I posted this recipe almost two years ago. Aren't they super cute!!! I love them, even though they take a little extra time. I found this recipe on the blog "I "heart" cuppycakes". Now, she used a homemade recipe and her batter was thick. So her cupcakes turned out different than mine. Her's just had much more of a rainbow effect. But I still LOVE them! This is the original post. In my head, I was going to have time to make these again this week, and actually have a finish product I remembered to take a picture of. But it's report card time, and Parent Teacher Conferences, so there is no spare time. Not even a to make yummy cupcakes. But I had to repost this recipe. It's so perfect for a fun St. Patrick's day!

Here's what you do:

You can either use a homemade recipe for a white or yellow cake, or make it according to box directions. Since I'm on crutches, I had Brian move everything I needed to the table, and made the batter from a box (I usually always make them from scratch - one day I'll follow the cuppycake recipe and see how they turn out). Once your batter is complete, seperate the batter into six bowls, add food coloring and stir.

Now you drop a small amount into 24 cupcake forms. It takes less than you think so be careful.

Continue with each color. The orange next to red, yellow on top of red, green on top of orange, etc, until all colors are used. I decided to start with red and go to purple, the cuppycake lady started with purple and ended with red. The first time I made them, I only used three colors. That's because it was Janie's birthday and she has three favorite colors. Gotta spoil the birthday girl! Now, bake according to your recipe's directions.

This is what mine looked like out of the oven! The fun thing is every cupcake has a different pattern inside. Now I did ice mine with white icing and rainbow sprinkles but we had to run to the Elder's Quorum party so I forgot to take a picture. Yummy, fun and easy with an extra step!

Mint Chocolate Chip Ice Cream

2011-03-16T10:38:00.066-06:00

For that little green added flair for St. Patrick's day, how about some mint chocolate chip ice cream?? Boo-yah! As you will notice, there are no chocolate chunks in this ice cream. See, growing up in Canada, mint chocolate chip ice cream always had grated chocolate. Which means you get this perfect blend of chocolate and mint in every single bite. And there are no chunks of chocolate that overpower the mint flavor, followed by another bite with no chocolate at all. Trust me, grated chocolate is the way to go.

I bought a giant Hershey's bar, cause it was on sale for one dollar and it left me with some leftover chocolate to nibble on. Oh, yeah. Win-win! Grate it using a regular cheese grater, the big holes, and try not to lick your fingers until you are done grating. Then put it in the freezer immediately, until it's time to add it to the ice cream. I adapted this recipe from Ben and Jerry's ice cream book.

1 Hershey's milk chocolate bar, grated and put in the freezer
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 teaspoons mint extract
10 drops of green food coloring

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time. After all the sugar has been added, continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the mint extract and blend again.

Pour into your ice cream maker, and freeze following the manufacturer's instructions. Just before the ice cream is done, add the frozen grated chocolate.

I always freeze my ice cream, in the regular freezer, for several hours after it's done.

Irish Soda Bread

2011-03-15T20:16:00.001-06:00

I have never made soda bread before and I've got to say, it is quite tasty. I will be making this again, a lot, to accompany meals. It really has a very different flavor than typical bread. But I loved it. Also, it doesn't need to rise. Just mix it up and bake. Just plan in advance, it needs to cook for an hour our more. It tastes amazing plain but would go great with butter, or jams or even a sandwich. Some people add raisins to their soda bread, but we aren't raisin people at my house. So add your own if you like them, I would say 1/2 cup.

1 egg
2 cups buttermilk (or sour milk - mix 1 3/4 cup milk with 1/4 cup vinegar)
3 cups flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, melted

Preheat the oven to 325 degrees. Spray a bread pan with non-stick cooking spray.

In a medium bowl, slightly beat the egg. Add the buttermilk and whip until mix. Add the flour, sugar, baking powder, baking soda, and salt. Stir just until moistened. Add the melted butter and stir until mixed. Pour into the prepared pan.

Bake for 65 to 75 minutes, or until a toothpick inserted into the middle comes out clean.

Corned Beef and Cabbage Stew

2011-03-14T17:45:00.001-06:00

Ohhhhh...this is so good. Like drink every drop, eat every smorsels, lick the bowl clean good. It has the most amazing flavor and everything practically melts-in-your-mouth. One thing about this stew though, since corned beef is made from tougher meat, it needs to cook for 2 1/2 to 3 hours. However, then your house smells unbelievably delicious and your stomach is dying for dinner. It really is a win-win situation. Yummy, tantalizing smell, melt-in-your mouth deliciousness. Okay, one more thought. When I made this I started with the amount of water I listed below. However, I had to add at least 12 more cups of water as the meat cooked. So, if you have to do that, don't worry. Just add away.

2 to 3 pounds of corned beef
7 cups of water
2 beef bouillon cubes, crushed
1 Tablespoon basil
2 cloves of garlic, minced
12+ baby carrots, cubed (I used 12, add more if you like more)
3 to 4 potatoes, cubed (I left the peel on cause it's yummy)
1/2 cup onion, chopped
6 cups cabbage

Cut the corned beef into bite-sized pieces. Put in the water and bring to a boil. Reduce the heat to medium-high. Add the crushed bouillon and basil. Let the meat simmer for 2 1/2 to 3 hours, or until very tender.

Add the garlic, carrots, potatoes and onion. Continue cooking until the vegetables are tender. Add the cabbage and cook for just a few more minutes, or until the cabbage is crisp tender.

I am serving this with traditional Irish soda bread (recipe coming tomorrow) so I can get every little tiny smorsel out of the bowl.

St. Patrick's Day

2011-03-13T18:14:00.001-06:00

What are you having for dinner this St. Patrick's Day? I always thought I didn't like corned beef, but then I tried it. And...I LOVED it. However, it takes way to long for this working girl to make her own corned beef, so I bought me one. I'm going to turn it into Corned Beef and Cabbage Stew, and serve it with Irish Soda Bread. Then, for a little added green, I'm going to round it off with Mint Chocolate Chip Ice Cream for dessert. Which will be made the Canadian way. What's that you wonder? Well, you'll just have to wait and see. I'll be posting the recipes over the next three days. So stayed tuned!!

Mini Buttermilk Corn Muffins

2011-03-11T07:44:00.022-07:00

I love cornbread! So when I came across this recipe from Bon Appetite, I just had to try it. They said the recipe comes from Chino Farms, which is an amazing farmstand in Rancho Santa Fe, California. They only serve it in the summer when the corn is being harvested. Sounded too good to be true! And I can testify that they are yummy. Different from regular cornbread, I found these to be sweeter, but delicious.

1/2 cup flour

3 Tablespoons yellow cornmeal

3 Tablespoons sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup sour cream

1/4 cup buttermilk

1 large egg

2 Tablespoons butter, melted

1/4 cup fresh corn kernels (cut from 1 ear of corn)

1 Tablespoon chopped fresh dill (okay, I totally used 1 teaspoon dill weed)

Preheat the oven to 400 degrees. Coat 16 mini muffin cups with nonstick spray.

Whisk the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Whisk sour cream, buttermilk, and egg in another medium bowl. Whisk in melted butter. Stir in dry ingredients. Add corn kernels and dill; fold just to incorporate. Divide among prepared muffin cups (about generous 1 Tablespoon per cup.)

Bake mini muffins until puffed and brown around edges, 13 to 15 minutes (tops will not brown.) Cool slightly. Remove muffins from pan. Serve slightly warm or at room temperature.

Roasted Brussel Sprouts

2011-03-09T09:33:00.032-07:00

Ummmm...I love brussel sprouts! When I originally made these, it was crazy because roasted brussel sprouts were popping up on everyone's recipe blogs. Okay, maybe not everyone. But quite a few. However, I'm still posting my own idea on how to make them. It's simple and yet oh-so-delicious. I like to cut the brussel sprouts in half because I feel it gives them more flavor (I know it sounds weird, but there are now more sides to coat to something like that) and more tender. You could totally skip that step if you want. The more brussel sprouts to make, the longer they may need to cook. Mmmm...brussel sprouts.

For every pound of brussel sprouts:

1/4 cup of olive oil

1/2 teaspoon salt

1/2 cup hazelnuts, chopped

Preheat the oven to 350 degrees.

Combine all the ingredients together making sure they are mixed evenly. Place on a cookie sheet. Bake for 10 to 15 minutes, or until the sprouts are tender. I test them by putting a fork through them. If it goes in easily, they are ready. Or just taste one and see what you think.

Pretzel Salad

2011-03-07T07:49:00.001-07:00

This salad is so yummy! It looks a lot harder to make then it really is. It's just a nice change from a traditional salad. The pretzel crust is divine! This is the kind of side dish you have more of even when you are already full. I posted this last year but the photo was horrible. When I went to add the new picture, I realized I should repost the entire recipe. The picture may have turned people off from making it and I wanted to make sure the picture could speak the deliciousness of the dish. I use to think this was something for special occasions, now I'm going to make it more often.

2 cups crushed pretzels
3 Tablespoons sugar
3/4 cup butter, melted
8 oz cream cheese, softened
1 cup sugar
1 cup crushed pineapple, well drained
8 oz cool whip
2 small boxes of strawberry jello
2 cups boiling water
12 oz package frozen strawberries

Combine the pretzels, 3 Tablespoons of sugar and the melted butter. Press into a 9x13 pan. Bake at 400 degrees for 5 minutes. Cool completely.

Cream the cream cheese and sugar together. Stir in the pineapple and cool whip. Mix well. Spread over the cooled crust.

Dissolve the jello in the boiling water. Add the frozen strawberries. Let it thicken and then pour over the cream cheese mixture. Refrigerate until ready to serve. I have found it's best to make this the day before. The jello layer sets up quickly but the cream cheese layer needs longer to set up.

Breakfast Burritos

2011-03-05T09:32:00.038-07:00

I love breakfast burritos for numerous reasons. One, they are yummy! Two, I can use up leftover veggies. Three, they don't ever have to be the same. Change one ingredient, change the entire meal. Four, they are great for breakfast or dinner. And the list goes on. Basically, pull together some veggies, such as peppers, onions, mushrooms, broccoli, tomatoes - I've even use zucchini - whatever is left in your fridge and needing to be used. When I have had a leftover baked potato, I've grated it up and added it too. Then you need eggs and cheese. And some tortillas. I must say, use the ones that you have to cook yourself. I get them at Costco. They seem to always be in a different place every time I go, but they are so worth it. You will never go back to store bought again. This recipe is enough to make 2 burritos. It's very easy to double or triple, depending on your family size, if you have visitors, etc.

a variety of veggies, diced to equal at least 2/3 a cup, if not more

4 eggs

1/2 cup cheese

2 tortillas

In a skillet, saute the veggies for about 3 minutes or until they are getting tender. I do not use oil for this but if your veggies are sticking a little, add a small amount of water. Or feel free to use oil. Remove the veggies to dish.

Add the eggs and cooked for scrambled. Add the cheese just before the eggs are done. Add the already cooked veggies. Toss and make sure all ingredients are warm/hot.

Divide the egg mixture among the two tortillas. Wrap up and top with more veggies or cheese if you like. Enjoy!

Judy Jello

2011-03-03T08:33:00.003-07:00

It's really hard to take a picture of jello. I'm just saying. You will have to trust me on the yum factor of this recipe, rather than go solely on the picture. This is like my fourth attempt at making and getting a good picture. So I give up on the picture taking side. The making side is easy. This is lovingly named after my Mom. She served it at one of the Sandberg Family reunions, cousin Heather fell in love with it, called it Judy Jello and the name has stuck ever since then. It is the easiest way to "spice" up regular jello. I have had this with fresh strawberries and with frozen. Take my word for it, this recipe is a million times better with fresh strawberries. It's still delicious with frozen, but seriously, who wouldn't prefer fresh?

1 large box of strawberry or raspberry jello
1 container of strawberries or raspberries, washed and cut up (you could also use frozen)
8oz tub of Cool Whip, thawed

Make the jello according to the package directions for "Quick set". When you remove the ice cubes, whisk in the Cool Whip until completely mixed and then stir in the fruit. Put the jello in the fridge so it can continue to set.

See, it's super easy and amazingly wonderful!

Carribean Jerk Hamburger

2011-03-01T08:18:00.048-07:00

Winter has been COLD this year, and spring has started showing herself, so we celebrated by pulling out the grill. It was a great reminder that eventually the snow will melt and warm weather will come. These burgers were so fun to make. I adapted them from another recipe I saw but didn't have the right ingredients for. You can't tell from the picture, but not only is the meat flavored, but the burger was stuffed with cheese. I did mine with grated cheese, but next time (and what I suggest you do) is put a small block of cheese in. Really though, they just had such a great flavor.

1 medium onion, chopped

1 medium green pepper, chopped

1/2 cup Monterey Jack cheese

2 pounds of lean ground beef

4 teaspoons Carribean Jerk seasoning

6 hamburger buns

any toppings you want for your burger (tomato, lettuce, pickles, etc)

Combine the onion and green pepper. Cut the cheese into 6 equal cubes.

Combine the beef and Carribean Jerk seasoning. I like to use my hands because you are going to have to get them all meaty forming patties anyways. So dig in! Once it's nice and mixed, form the meat into 12 equal patties.

Place a cube of cheese on six of the patties. Place equal amounts of onion and green pepper on the same six patties. Cover each one with another patty, pressing around the edges to seal the burger.

Barbeque them up! Turning once during the cooking time. They took about 15 minutes when we barbequed them.

Cream Cheese Wontons

2011-02-27T08:10:00.030-07:00

You can do a couple of different things with cream cheese wontons. I personally do not like them with only cream cheese inside. So I add crabmeat. You can do the same, or make your own with only cream cheese. Or try both. See what you like best. I do not use canned crabmeat. I use imitation crab and shred it before mixing it with the cream cheese. It's not that canned crabmeat doesn't work, it's that I like the leftover imitation crab to put in salads, eat as a snack, etc! I have always folded my wonton wrappers exactly the way the package tells me to. So don't throw away the little card inside the wonton wrapper package until you have looked it over. Also, I like to make all the wontons first, and then fry them in small batches. That way, I don't burn any of them.

1 8oz box of cream cheese

1 cup of crabmeat, shredded

1 package of wonton wrappers
a little bowl of water (to seal the edges of the wrappers)

oil for frying

Mix together the cream cheese and the crabmeat. Put a heaping teaspoonful of cream cheese mixture in the middle of each wonton wrapper. Dip your fingers in the water and brush the water around the edges of the wonton wrappers. Fold the edges over to seal closed. Fold the wonton according to package directions. Fry in oil until golden brown. Put on a paper towel lined plate to drain. Continue wrapping and frying until all the wontons are done. You can serve them with sweet and sour sauce or whatever your favorite is.

Sweet and Sour Pineapple Chicken

2011-02-25T08:13:00.050-07:00

Here's another Chinese dinner I make at my house! Perhaps I should have put these up sooner and said they were in honor of the Chinese New Year. :) If you don't like pineapple, you could always buy just the juice at the store. You need it to make the sweet and sour sauce. It won't end up making the dish taste like pineapple, so you are safe that way. We love pineapple in our house. When I made it this time, I used canned pineapple. However, I have used fresh in the past and it's amazing!

1 pound of boneless, skinless chicken breasts, cut into chunks

1 Tablespoon olive oil

1 green pepper, diced

1 red pepper, diced

1 big can of pineapple tidbits, drained - but keep the juice (it's about 2/3 of a cup usually)

2 Tablespoons of ketchup

2 Tablespoons of brown sugar

2 Tablespoons vinegar

1 Tablespoon cornstarch

1 Tablespoon water

rice, cooked according to package directions

In large skillet, over medium heat, cook the chicken in the olive oil until no longer pink in the center. Add the peppers and pineapple.

While they are cooking, mix together the pineapple juice, ketchup, brown sugar, and vinegar. Add the mixture to the skillet and stir well. Let everything cook for about 2 minutes. Stir together the cornstarch and water. Add to the pan. Continue cooking until the sauce is thick and bubbly. Serve over rice and enjoy!

Beef with Snap Peas

2011-02-23T08:08:00.062-07:00

We love Chinese food at my house. So I try to make it several times a month to curb my hubbie's craving. I created this recipe after several "trial and error dinners." I just couldn't get the sauce to taste right. I am now happy to say, this recipe is ready to share! I like to marinade the meat to maximize the flavor, but you really don't have to. I typically cut the meat and get it marinading in the morning, then I head to work. When I get home, this meal comes together quickly. Perfect after a long day of work!

1½ pound steak

½ cups soy sauce

1 Tablespoon Worchestershire sauce

3 Tablespoons beef broth

2 Tablespoons brown sugar

2 Tablespoons cornstarch

1 teaspoon ginger (or you can use 1 Tablespoon fresh ginger, just mince it up)

2 packages of fresh peas in pod

rice, cooked according to package directions

Cut the steak, against the grain, in thin pieces. In a storage bag (ziploc), mix together the soy sauce, beef broth, brown sugar, cornstarch, and ginger. Add the meat and set aside. Marinade for at least 1/2 an hour.

Add the meat to a skillet, leaving the marinade in a bowl, and cook on medium high heat until the meat is cooked through. Add the marinade and the peas. Cook until the mixture is thick and bubbly. Serve over rice and enjoy!

Banana Cream Pie in an Instant

2011-02-21T08:17:00.022-07:00

I LOVE making this pie for multiple reasons. It's so fast. It's delicious. It's easy. And almost everyone at least likes banana cream pie. I put this on here so if you are ever looking for a super quick dessert idea or a way to get rid of bananas that have barely passed the stage you want to eat them, this is perfect for you! Another day, I'll post my banana cream pie recipe I actually make from scratch but everyone can use some easy suggestions, right?

1 graham cracker pie crust

2 or 3 bananas

1 large box of instant vanilla pudding (cooked pudding often makes the bananas brown)
milk (the amount it calls for on the pudding box)

cool whip

Slice the banana into about 1/2 inch slices and place on the bottom of the pie crust.

Make the pudding according to the box directions for pie (not the regular pudding directions) and pour it over the bananas. Put the pie in the fridge for four our more hours.

Just before serving, top with cool whip.

Spinach-Parmesan Souffles

2011-02-19T07:54:00.039-07:00

Now that I have figured out that souffles are easy, I'm finding some more to make. This recipe comes from a magazine called Bon Appetite. I made it with the pork roast recipe I posted two days ago, and it was a great combo. But it really could go with almost any meat, depending on how it was flavored. What I found most surprising about these souffles, is just how cheesy they taste.

Just remember, you want to put these directly from the oven to the table, so you can eat them right away. Souffles fall quickly once out of the oven. Also, this recipes need 6 individual sized souffle dishes (or custard dishes). It's easier to put them all on a cookie sheet and then the cookie sheet into the oven, rather then putting each individual cup in.

1/4 cup butter

6 Tablespoons flour

1 1/4 cups buttermilk

1- 9 or 10 ounce package frozen chopped spinach, thawed, squeezed dry

1 1/2 cups grated Parmesan cheese

6 large egg yolks

2 teaspoons salt

3/4 teaspoon pepper

8 large egg whites

Preheat the oven to 375 degrees. Butter or grease the 6 souffle dishes or custard cups. Place the dishes on a cookie sheet.

Melt the butter in a large saucepan over medium heat. Add the flour and whisk for 1 minute. Add the buttermilk, whisking for another minute. Stir in the spinach, Parmesan cheese, egg yolks, salt and pepper. Set aside.

Using an electric mixer, beat the egg whites until FIRM peaks form. Fold the egg whites into the spinach mixture in 3 additions. Divide equally among the prepared dishes.

Bake for about 30 minutes, or until the souffles are puffed and brown on the top. Serve immediately.

Bacon and Lemon Stuffed Pork Roast

2011-02-17T07:46:00.090-07:00

This may seem like a strange flavor combination but trust me, the taste is AMAZING!! There are several steps required to make this, so give yourself time to get in all together. You must slice the lemon as thinly as possible. The couple of slices I put in that were thicker, the lemon flavor tended to be a little much. Even though there are several steps involved, this dish is not difficult to make. And it's fancy, so have fun impressing your family and/or some guests!

4 pound boneless pork loin roast
12 slices of bacon (you may need more or less and I totally used precooked bacon)
1 large lemon, very thinly sliced
1 Tablespoon basil
1 Tablespoon parsley
1/2 cup bread crumbs

Place the pork roast on a cutting board, with one of the short ends facing you.

Using a long knife, cut about 1/2 an inch from the bottom of the roast. Continue cutting to about 1/2 inch from the end of the roast - so don't cut all the way through.

If you do it correctly, you roast will now look like this. Well, maybe yours won't be cool like mine with a heart shape inside it! :) One side will be about a 1/2 inch thick, the other side will be quite thick because it's the rest of the roast.

Put the roast back together and cut on the opposite side from where you just cut. If your previous cut is on the bottom of the roast, cut on the top. If the previous cut is on the top of the roast, cut on the bottom. Your cuts will go in opposite directions. When you are are finished, the roast will open up like below...

So now the roast is a wide, about 1/2 inch thick slab. Pretty cool, huh? You don't want it too thick or it will be too difficult to roll up. At this time, trim the excess fat off. I also had the "top" of the roast that made one part too thick, so I trimmed that off. Now would be a good time to preheat the oven to 425 degrees.

Lay the bacon on top of the roast, followed by the thinly sliced lemon. Sprinkle the basil, parsley and bread crumbs on the top. Now roll it up and place it, seam side down, in a 9x13 pan. Mine stayed rolled up, but in case yours doesn't, you can tie it closed with cooking string.

Put the roast into your preheated 425 degree oven. Bake for 15 minutes. Reduce the oven temperature to 325 degrees (with the roast still inside) and continue baking for 45 to 60 minutes. The time depends on how thick the roast is. You will know for sure it's done when a meat thermometer reads 145 degrees.

Once it's done, cut it into 2 inch slices and enjoy!!

Here is the recipe without the pictures:

4 pound boneless pork loin roast
12 slices of bacon (you may need more or less and I totally used precooked bacon)
1 large lemon, very thinly sliced
1 Tablespoon basil
1 Tablespoon parsley

1/2 cup bread crumbs

Place the pork roast on a cutting board, with one of the short ends facing you. Using a long knife, cut about 1/2 an inch from the bottom of the roast. Continue cutting to about 1/2 inch from the end of the roast - so don't cut all the way through.

Now turn the roast over and cut on the opposite side from where you just cut. If your previous cut is on the bottom of the roast, cut on the top. If the previous cut is on the top of the roast, cut on the bottom. Your cuts will go in opposite directions. Again, don't cut all the way through.

Open the roast up so is a wide, about 1/2 inch thick slab. Pretty cool, huh? You don't want it too thick or it will be too difficult to roll up. At this time, trim the excess fat off. I also had the "top" of the roast that made one part too thick, so I trimmed that off.

Now would be a good time to preheat the oven to 425 degrees.

Lay the bacon on top of the roast, followed by the thinly sliced lemon. Sprinkle the basil, parsley and bread crumbs on the top. Now roll it up and place it, seam side down, in a 9x13 pan. Mine stayed rolled up, but in case yours doesn't, you can tie it closed with cooking string.

Put the roast into your preheated 425 degree oven. Bake for 15 minutes. Reduce the oven temperature to 325 degrees (with the roast still inside) and continue baking for 45 to 60 minutes. The time depends on how thick the roast is. You will know for sure it's done when a meat thermometer reads 145 degrees.

Once it's done, cut it into 2 inch slices and enjoy!!

Chocolate Give Away Winner!!

2011-02-16T14:00:00.000-07:00

I couldn't get the random selector to work for me. Then it finally worked but I couldn't transfer over the little screen that shows who won the chocolate. So, I'm just going to have to write the name out. I'm still trying to figure all this stuff out, so bare with me. And please don't think I'm lame!

Congratulations to...... Jiggs LeMieux!!!!

I'll send you a message for your address and then expect your Ghirardelli chocolate in the mail this week!

Thanks everyone for becoming my followers. Suggest my site to your friends! I'll be doing more giveaways soon. Tune in tomorrow for another great recipe.

Chocolate Peanut Butter Pretzels

2011-02-15T14:30:00.001-07:00

While I was in Indiana, my super cute nieces helped me make these for their preschool teachers. We had so much fun! They are great decorators. I had to include my favorite ones below...

I don't have children, so I did not know how fun a project like this could be with little helpers. And technically, we did make them for Valentine's Day, but they are perfect for every day of the year. They are just that delicious, easy and fun to make. And who doesn't LOVE chocolate with peanut butter?? This is the first time I've dipped pretzels and I thought I'd share a few tips with you. I used a skewer to pull the pretzels out of the dip so my fingerprints wouldn't be on them. If you use a cooling rack that can hold the pretzels without them falling through, put a cookie sheet and/or wax paper underneath. That way, the extra chocolate in the holes of the pretzels will fall through and the chocolate won't pool in the holes. And you can use that same chocolate to cover more pretzels. Just heat it back up and dip away!

1 bag of chocolate chips

3/4 cup peanut butter

1 bag of pretzels (but you will only use about 1/4 of the bag)
sprinkles (optional)

Put the chocolate chips and peanut butter in a microwave safe bowl. Microwave in 20 second increments, stirring each time, until completely melted and smooth.

Dip the pretzels so they are completely covered with the chocolate mixture and remove them with a skewer. Place them on waxed paper (and a cooling rack) and cover with sprinkles. Let them sit until they are set. Now, try not to eat too many!

Grocery Store Grab - Ghirardelli Chocolate Souffle

2011-02-12T07:26:00.000-07:00

So it was nearing Valentine's day and I wanted a REALLY good chocolate dessert. I figured this was a great time to grab something at the grocery store and trust an amazing recipe was just waiting for me to discover it. Then I saw this Ghirardelli chocolate bar and I instantly fell in love. I used to live in San Fransisco and you could SMELL the chocolate for miles. I knew there was going to be something more than amazing chocolate waiting for me behind that wrapper. So I bought it and I was not disappointed. At all. In fact, I'm headed back to the store to load up on some more because I NEED to try the other recipes. It was a tough choice, between the SIX recipes, what I should make. And I must admit, making souffle has always been a dream of mine. For some reason, I think it's really hard. I'm here to tell you it's not true. It's easy and delicious and wonderful!

So here is my question for you...

Want some FREE chocolate?? Become my follower and one lucky follower will randomly be chosen to win two free Ghirardelli Semi-Sweet Chocolate Baking Bars!!! Let the chocolate baking begin!

1/4 cup and 2 Tablespoons sugar

1 Tablespoon flour

1/2 cups heavy whipping cream or half-and-half

4 eggs, separated

1 1/2 bars (6oz) Ghirardelli Semi-Sweet Chocolate Baking Bars, melted

1/2 teaspoon vanilla extract

pinch of salt (optional)

pinch of cream of tarter

2 teaspoons confectioners' sugar

Preheat the oven to 375 degrees.

Grease a 1 1/2 quart ceramic souffle dish and coat with 2 Tablespoons of sugar.

In a medium-sized heavy saucepan, combine remaining 1/4 cup sugar and flour; mix well. Add the whipping cream and then cook over medium heat until the sugar melts.

Beat the egg yolks, then gradually add the warm sugar-cream mixture to the egg yolks, stirring continuously. Pour the egg mixture back into the saucepan and mix well. Remove the saucepan from the heat. Stir in the chocolate, vanilla, and salt. Set aside to cool.

In a large bowl, beat the egg whites, with the cream of tartar, until stiff peaks form. Gently fold the cooled chocolate mixture into the egg whites until no streaks of white remain. (Don't over stir!)

Spoon the souffle into the prepared dish. Bake for 30 - 35 minutes, or until puffed. (Don't open the oven while baking.)

Dust with confectioners' sugar. Serve immediately. (It's even better with some vanilla ice cream!)

Pizza Factory-ish Breadsticks

2011-02-11T09:25:00.122-07:00

These breadsticks are so amazingly delicious. (And my niece is just adorable!) Have you ever been to Utah and had Pizza Factory breadsticks? You never forget them if you have. Well, these breadsticks have the same glaze on them as the Pizza Factory! And that is what makes those breadsticks to-die-for. You must use skewers for these breadsticks, which you can find for super cheap at almost any grocery store. But, unlike the Pizza Factory, these breadsticks are flat on one side. My next goal is to find, or make, skewers like the Pizza Factory and see how I can make the breadsticks completely round. I already have some ideas. When I figure it out, I'll let you know. Meanwhile, these still taste AMAZING and you will want to use every teeny tiny drop of the glaze it's just that delicious.

1 1/2 cups hot water

1 Tablespoon sugar

1 Tablespoon yeast

1/2 tsp salt

2 Tbsp oil

3 1/2 – 4 cups flour

10 to 12 skewers, rubbed in oil (so the breadsticks won't stick)

6 Tablespoons butter, melted

1/2 teaspoon garlic salt

1/2 teaspoon garlic powder

1 teaspoon dill weed

Combine water and sugar and stir until the sugar is completely dissolved. Pour into the mixer bowl. Sprinkle the yeast on top. Cover with a lid and let sit for 5 to 10 minutes, until the yeast is nice and bubbly. (I call this festering, cause I like to, but it's really called proofing. For years I stayed away from making anything with yeast because it never turned out, but when you proof the yeast, the recipe never fails.)

Here is the yeast sprinkled on the hot water and sugar.

And here is the yeast once it festered (or proofing as people who use correct words call it.)

Add the salt, oil and enough flour to make a soft dough. You will know you added enough flour when the dough pulls away from the sides of the bowl. Knead for 3 minutes. (I always let my trusty Bosch do the work for me!)

Pull out pieces of dough and roll it into ropes that are about 1 1/4 times the length of the skewers. Twist the rope around the skewer and place on a greased cookie sheet. Use about 3/4 of your skewer, so there is room to hold the stick later when you are eating. Continue until all the dough is used. Let twists rise until they are doubled, about 30 minutes. (My house is always cold, so I preheat the oven to 100 degrees, turn it off and let the dough rise inside the oven. If you do that, the dough will typically rise faster.)

All doubled and ready to bake!

Preheat the oven to 375 degrees. Bake the breadsticks for 12 minutes, or until golden brown.While they are baking, combine the melted butter, garlic salt, garlic powder and dill weed so the flavors get all yummy. Once the breadsticks are done, remove them from the oven and brush with the butter mixture while still hot.

Cesar Salad

2011-02-09T09:24:00.022-07:00

I have to admit, I don't typically order Cesar salad. I like my salad loaded with veggies or fruit. Just a personal opinion. However, it seemed the perfect salad to pair with Parmesan chicken, so I tried it out. But I couldn't find anchovy paste...anywhere (okay, I really didn't look too hard)...so I made it without. And, did you know that the dressing has raw egg yolks in it? I didn't. I have fears about eating raw eggs (unless, of course, it's in cookie dough) so I bought the egg substitute you get at the store that is pasturized. You can, however, just use two egg yolks instead. Me and my hubbie both liked what I came up with, so give it a try.

1 head of Romaine lettuce, chopped

1 clove of garlic

2 Tablespoons of egg product (not the egg white kind)

1 Tablespoon of dijon mustard

2 Tablespoons of lemon juice

1/2 cup olive oil

1/4 cup Parmesan cheese

Put the garlic, egg, dijon mustard, and lemon juice into a blender. Blend on low, slowly adding the olive oil. Pour the desired amount of dressing on the lettuce and toss with the Parmesan cheese. Enjoy!

Chicken Parmesan

2011-02-07T09:22:00.051-07:00

What's for Valentine's Dinner at my house? Chicken Parmesan, Cesar Salad, Breadsticks (to die for) and Chocolate Souffle! YUMMY! Now that's my kind of fancy, stay-at-home dinner. Hopefully, I can convince my hubbie to do the dishes as my Valentine present! So stay tuned this week while I share all these recipes with you.

As for this yummy Chicken Parmesan, I really took down the calorie count, while making this dish melt in your mouth delicious. It takes a little longer than a typical dish I post on here, but it's worth the extra effort. I really wish I would have bought Parmesan cheese I needed to grate myself, but I bought the kind that is already grated. It didn't really melt. But it didn't change the yum factor at all.

1 pound of linguine (I used thin)

2 chicken breasts

1/2 cup Italian bread crumbs

2 Tablespoons butter

1 onion, chopped

4 cloves of garlic, minced

1 cube of chicken boullion

3 cans of tomatoes (if they are big pieces, you will need to cut them up - and DON'T drain them)

1 cup of Parmesan cheese (splurge and buy the kind you have to grate)

Start cooking your linguine according to package directions.

Cut each chicken breast into two pieces (so it will cook much, much faster) and pound them flat. Flat chicken is the key, so don't skip this step. Put the Italian bread crumbs in a ziploc, then put in the chicken and shake until coated. Melt the butter in a large saucepan. Once it's melted add the chicken and cook on both sides for about 3 minutes. Remove the chicken from the pan and keep warm.

Add the onion, garlic, bouillon, and cans of tomatoes (and juice) to the same pan. Cook over medium high heat until the liquid reduces to about half. Add the chicken back to the pan and continue cooking until the chicken is cooked through. This should only take a couple of minutes if your chicken is thin enough. Sprinkle the Parmesan cheese on top and cover the pan with a lid. Let sit for a couple of minutes while the cheese melts. Once the cheese is melted, serve over the linguine noodles.

Meatball Madness

2011-02-04T08:43:00.000-07:00

Meatballs, meatballs, meatballs! What would Superbowl be without some meatballs. And of course, I couldn't pick just one flavor. Instead, I'm sharing my two favorite meatballs recipes with you. The top picture is made with cranberries and chili sauce. The bottom picture is grape jelly and barbeque sauce. It's kind of funny, because when I went to buy some jellied cranberries for this recipe, I found the recipe right on the can. I had no idea! I made both these recipes on the stove top but they can also be cooked in the crockpot. The crockpot would be ideal for a Superbowl setting to keep them nice and toasty.

Meatballs

1 pound of hamburger

1 egg

1/2 cup Italian bread crumbs

1 teaspoon onion powder

Preheat the oven to 350 degrees. Mix the ingredient using your hands. After all, you are going to get them all hamburgery when you roll it into meatballs, right? Once it's well mixed, roll into Tablespoon size meatballs. Place on a cookie sheet. Bake for 20 minutes. Pour into the sauce of your choice.

Cranberry and Chili Sauce

1 can of jellied cranberry sauce

1 cup chili sauce (not the kind in the Asian food aisle but the kind in the ketchup aisle)

1 Tablespoon brown sugar

1 1/2 teaspoons lemon juice

Mix all ingredients together in a large saucepan. Add the cooked meatballs. Simmer for 20 minutes.

Grape jelly and Barbeque Sauce

1 jar of grape jelly

1 cup of barbeque sauce

Whisk the two ingredients together. Add the cooked meatballs. Simmer for 20 minutes or until the sauce is thick.

Chicken and Bacon Taquitos

2011-02-03T08:38:00.001-07:00

For these taquitos, you will need tortillas that are not cooked. If you haven't tried them, you really need to. I can never go back to the regular grocery store tortillas ever. They are so yummy! I always get mine at Costco. You can get 44 of them for about three bucks! Even better. So once you have these yummy uncooked tortillas, use a round cookie cutter and cut each tortilla into four small circles. The circles will seem small, but trust me, they are the perfect size.

10 to 12 tortillas1 box of precooked bacon (or you could cook your own)
1 8oz cream cheese
2 cans of chicken, drained
canola oil, enough to fill a frying pan about 2 inches

Cut each tortilla, using a circle cookie cutter, into 4 circles. Start heating the oil over medium heat. It's ready when it's 350 degrees.

Mix together the bacon, cream cheese and chicken until well mixed. Drop 1 tablespoon of the mixture onto each tortilla. Roll the tortilla up. Fry, in the oil, for 4 or 5 minutes, or until the tortilla is just browning. Remove from the oil and place on a plate lined with a paper towel to drain.

Cornflake Clusters

2011-02-02T08:11:00.017-07:00

I have a warning about these - they are extremely addictive. Don't make them unless you are prepared to face the consequence of consuming one after another. My Mom made these when I was a kid. I haven't made them for years and after making them, I remember why I haven't made them. I ate them, too many of them, and when they were gone, I wanted more. A lot more. But I have resisted. After posting this recipe, I'm hoping I can forget all about them. I'm hoping I can get back to life before my taste buds remembered how delicious this little guys were. I think they would make a great Superbowl treat. Everyone will love them. In fact, I think for years to come they will remember these little clusters and have no idea who won or lost on the big day.

1 cup cornsyrup

1 cup peanut butter

1 cup sugar

6 cups cornflakes

In a large microwaveable bowl, combine the corn syrup, peanut butter and sugar. Microwave on high for 6 to 7 minutes, stirring well. Add the corn flakes and stir to coat evenly. Drop, by the Tablespoonful, onto waxed paper. Cool.

Dill Dip

2011-02-01T08:05:00.010-07:00

In my opinion, if you are going to have dill dip, it needs to be DILL dip. And, this recipe may seem a little different than one you have used before, because, well, I hate mayo/miracle whip so I always replace it in recipes. You must, must, must make dill dip at least several hours before wanting to serve it so the dill has a chance to flavor the rest of the ingredients. I even suggest making it the day before to maximize its delicious flavor.

2 cups sour cream (I used low fat)

2 teaspoons lemon juice

2 teaspoons onion powder

1 teaspoon salt

1 teaspoon dry mustard

2 teaspoons dill

Stir all the ingredients together. It's just that easy. And amazing. And be prepared to LOVE raw veggies again.

Roasted Red Pepper Hummus

2011-01-31T08:04:00.029-07:00

This dip is AMAZING! My amazing friend, Crystal, introduced me to this dip and I just HAD to have the recipe. It's so easy and delicious. It goes great with pita chips, pretzel thins, fancy bread, crackers, and veggies. I took this to a ladies night and I had several ladies beg me to take some home. It's that good. And check out the ingredient list - healthy, healthy, healthy.

1 jar roasted red peppers

2 cloves of garlic, minced

1 can chickpeas, drained

1 - 2 Tablespoons olive oil

Put the peppers and the garlic in a blender or food processor. Pulse for a few times. Add the chickpeas and enough olive oil to reach the consistency you like. Blend until smooth.

Salsa Verde-Ranch Dip

2011-01-30T07:58:00.012-07:00

No party is complete without some amazing dips. I couldn't choose which ONE to share. I'll admit it. So I'm going to share three dips over the next three days. That way, you are sure to please everyone. This one is great with vegetables, crackers, bread, meat, etc. Very versatile. And it has a great taste that is different from regular dips. So load up the veggie tray and dip away! You can even make it a day or two ahead of the game.

1 package Ranch dressing mix (just the powder)
8 oz salsa verde
1 teaspoon garlic, minced
1 1/2 cup sour cream
1 - 2 Tablespoons of lime juice

Add the Ranch mix, salsa verde, garlic and sour cream to a blender. Mix, adding enough lime juice to make it a smooth texture.

Mushrooms - French Onion Soup Style

2011-01-29T08:41:00.043-07:00

Happy Superbowl!

I'm going to post recipes all week to get you ready for the big game. And I'm starting with this amazingly delicious appetizer. Everyone will LOVE these melt-in-your-mouth mushrooms. Unless, of course, they don't like mushrooms. Then happy day cause there's more for you! These mushrooms are super easy to make, and aren't loaded full of fat. Trust me, after you try these, you'll be looking for excuses to make them again.

2 medium onions, chopped

1 cup beef broth

1 Tablespoon butter

1 container of white mushrooms, washed with stems removed

1 cup Swiss cheese

Preheat the oven to 350 degrees.

Put the chopped onions and beef broth into a saute pan. Cook on medium high heat until the beef broth is almost cooked away.

In another saute pan, melt the butter. Add the mushrooms and cook for 2 minutes. Put the mushrooms in a 9x13 pan, stem side up. (So the hole you created by removing the stem is facing up.) Pour the onion mixture over the top. Sprinkle with cheese. Bake for 5 to 7 minutes, or until the cheese is melted and bubbly.

Creamy Tortilla Stew

2011-01-27T08:43:00.002-07:00

It's the time of year I love to make soup and stews. I LOVE chicken tortilla soup but my hubbie wanted something a little more filling. So I came up with this. It's got amazing flavor and goes great with tortilla chips (my hubbie's favorite), toast, or cornbread. You can change the flavor by changing the type or flavor of enchilada sauce. I totally used canned chicken, but you could use leftover chicken or cook some up just for this stew. You could also add more vegetables, like carrots, if you like.

2 cups chicken broth

2 - 10oz. can of green enchilada sauce (or red enchilada sauce)

1 can evaporated milk

1 cup uncooked rice

1 1/2 teaspoons cumin

2 cans of chicken (or about 3 cooked, boneless, skinless chicken breasts)

1 can corn (or you can use frozen)

toppings such as tortilla chips, cilantro, green onion, sour cream, cheese, etc.

Combine the chicken broth, enchilada sauce, evaporated milk, rice and cumin in a large pot. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the rice is tender. Add the chicken and corn, continue to cook until they are heated through. Serve with your favorite toppings or some yummy bread.

Skor Cake

2011-01-25T07:56:00.000-07:00

This cake is yummy! And, it's super easy and quick to make. You know how some things taste better the day after? Well, so does this cake. My biggest suggestion is, make it the day before, because then it has a chance to sit and the flavor totally gets better. I'm not sure where this recipe came from. It's something I ate at home, while growing up. I actually have never made this since getting married. I have no idea why. (Probably because it's just me and my hubbie, and we would eat the entire cake.) But I was at the grocery store the other day, and while waiting for the very sloooooow cashier, I noticed that skor bars were on a really, really good sale. So I picked a bunch up and wah-la...now it's time to share it with you.

1 box of chocolate cake mix
1 can evaporated milk
6 skor bars, crushed
8oz container of whipped topping

Make the chocolate cake according to package directions. I like to add 2 or 3 crushed candy bars to the batter before cooking. Bake according to package directions. While the cake is still hot, poke holes in it using a skewer. Pour the evaporated milk over the cake, spreading it evenly. Let it cool completely.

Spread the whipped topping over the top of the cake. Sprinkle the remaining crushed Skor bars over the top. Now let it sit in it's luciousness, in the fridge, over night. Good luck eating a small piece!

Grocery Store Grab - FRENCH'S Crunchy Onion Chicken

2011-01-23T09:14:00.002-07:00

One night I had a much more complicated chicken recipe I was going to try. It included making a homemade marinara sauce. I still have yet to make that recipe because I was tired. Really tired. And I wanted something faster, with less steps, and a lot less dishes. So I stood in my food storage room and looked around. I knew I could find another idea. A simple one. The chicken was already thawed. My stomach was hungry. Then I saw a half filled sack of potatoes. Sidedish! I grabbed them. And some plastic grocery sacks. What's in there? Oh, yeah, I had coupons and there had been a great sale, so I had a surplus of french fried onions. And guess what? There was a recipe on the back! For chicken! My lucky day! The end result? Delicious! Easy! One dish! I was worried the onion taste would be strong but it wasn't.

And this led me to an idea. At least twice a month, I'm going to pick something at the grocery store, main dish, side dish, dessert...doesn't matter, and I'm going to make it. There has been a lot of packaging I've thrown away filled with recipes just waiting for me to make it. So I'm going to do it. And here's the first one.

2 cups FRENCH'S Original or Cheddar French Fried Onions (I used original)
2 Tablespoons flour
4 boneless, skinless chicken breasts
1 egg, beaten

Preheat the oven to 400 degrees.

Crush the French Fried Onions with the flour in a plastic food storage bag. Dip the chicken in the egg. Drop the chicken in the storage bag and shake to coat. Place on a greased cookie sheet and press to adhere.

Bake for 20 minutes, or until the chicken is cooked through. I then sprinkled some cheese on. Because the due date was coming soon and it was calling to be used.

Breaded Chicken with Sauted Onions and Mushrooms

2011-01-21T08:32:00.003-07:00

My Mom would saute mushrooms and onions whenever we had steak when I was a kid. As an adult, I still haven't found a better way to enjoy steak. I've tried lots of ways, but nothing compares to that buttery goodness on top. Well, there is seriously several feet of snow here and I knew, no matter how much I begged and pleaded, my husband would never pull out the grill. And I couldn't blame him. I think the steaks would cook up perfectly but as soon as the barbeque would open, they would freeze instantly. And I was looking through some recipes online and found an new idea. This recipe is one I adapted from Cooking During Stolen Moments.

4 chicken breasts

1 1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1 teaspoon basil

1 teaspoon oregano

2 eggs

2 Tablespoons milk

2 Tablespoons butter, divided

1 small onion, diced

1 carton sliced mushrooms

1 Tablespoon flour

1 1/4 cup chicken broth

1/4 cup cream

Preheat the oven to 350 degrees.

Mix together the flour, salt, pepper, paprika, basil and oregano in a ziploc bag. In a shallow dish, whisk together the eggs and milk. Dip the chicken in the egg mixture and then the flour mixture. If necessary, repeat the dipping process.

Melt 1 Tablespoon of butter in a skillet. Brown the chicken, on all sides. Place the browned chicken in a baking dish. Bake for 15 - 20, or until the chicken is cooked through. Depending on the thickness of your chicken, it may take more or less time to cook the chicken.

While the chicken is cooking, melt the other Tablespoon of butter in the skillet. Add the onion and mushrooms. Cook until the vegetables are soft. Stir in the flour and cook 1 minute longer. Pour in the chicken broth and bring to a boil. Simmer until the liquid is reduced by half. Stir in the cream. Turn the heat off but leave the pan on the burner until the chicken is ready. Spoon the gravy over the chicken. The breading will absorb some of the gravy giving it an even yummier flavor.

Teriyaki Mushroom Swiss Burger

2011-01-19T09:35:00.001-07:00

My hubbie often orders burgers with mushrooms when we go out. So I decided to try my hand at them. I was excited at how well they turned out. Even though I totally forgot to take a picture at the beginning, so I had to take one later and the cheese wasn't melty and the sauce wasn't drip, drip, dripping delicious. So just imagine those things as you look at this picture. Cause that's what they really looked like fresh from the pan, to plate, to my tummy. Or better yet, just make them and see for yourself!

1 pound hamburger

1/2 cup teriyaki sauce

1/4 cup fine bread crumbs

1 egg

sliced Swiss cheese

1 carton of sliced mushrooms

1/2 cup teriyaki sauce

1/2 cup water

Mix together the hamburger, teriyaki sauce, bread crumbs and egg. Form the mixture into 4 patties. Grill. Place a slice (or more) of Swiss cheese on the burger right before the burger is done so that it gets all melty.

While the burgers are grilling, mix the mushrooms, teriyaki sauce, and water in a skillet. Cook until the liquid is thick and almost gone.

Place a patty on a bun, top with the mushroom mixture and the bun top. Enjoy the drip, drip, dripping sauce. Just make sure you have a napkin.

Tortellini with Sausage, Mushrooms and Spinach

2011-01-17T08:33:00.001-07:00

This was a perfect blend of delicious flavors. In the past, when I've had tortellini, I've always thought it was dry. But who doesn't love three cheeses wrapped in a pasta shell? Mmmmmm. So I did a little research and found a great way to give the tortellini some moisture. A yummy sauce! All that was left was the ingredients to mix with it. So we got some sausage for some zest, a savory sauce and of course, we can't forget the veggies. And wah-la...a perfect dish. I am a spice wimp so I used regular sausage. But spice it up with hot sausage or add a flavor twist with sage sausage. It's totally up to you.

1-16oz package of fresh three cheese filled tortellini
1 pound sausage
1 carton of fresh mushrooms
4 garlic cloves, minced
1/2 cup whipping cream
1 cup (or more) chicken broth
1 bag fresh baby spinach
1/2 cup Parmesan cheese, grated

Cook the tortellini in a large pot according to package direction. Drain and return to the same pot.

Meanwhile, cook the sausage, mushrooms and garlic in a skillet until sausage is browned and cooked through. Stir in the cream and 1 cup of broth. Boil until the liquid is slightly reduced, 2 to 3 minutes. You will see it turn a slightly darker color.

Add the sausage mixture to the pot of tortellini. Toss until blended. Add the spinach and toss until the spinach wilts. Stir in the cheese. If the tortellini absorbs a lot of the sauce, add more chicken broth by 1/4 cup until you are back to the right amount of sauce-a-liciousness.

Melt-in-your-Mouth Beef Enchiladas

2011-01-15T09:18:00.001-07:00

I had a roast. I was looking forward to a typical roast like I had grown up with as a kid. I dreamed of tender slices of roast beef covered in mashed potatoes with gravy. So delicious. I shared my dream with my hubbie. My hubbie had a different dream for the roast. He dreamed of beef enchiladas. He won. So did my taste buds and my tummy.

1 1/2 - 2 pound beef roast
1 cup beef broth
1/3 cup Worchestershire sauce
3 Tablespoons brown sugar
1 jar of salsa verde
1 can of pinto beans
12 tortillas (enchilada size)
1 cup cheese (or more, if you like)

Put the roast in a crockpot on low. Mix together the beef broth, Worchestershire sauce, brown sugar, salsa verde and the pinto beans. Pour the mixture over the roast. Cook on low for 6 or more hours. Shred the roast and stir to combine well.

Preheat the oven to 350 degrees. Lay out the enchiladas. Fill each with an equal amount of beef mixture. I do not use all of the filling, so I can put it over the top of the enchiladas. Fold in the ends of the tortillas, and roll closed. Place seam side down in a 9x13 baking dish. Continue until all the tortillas are filled.

Spread the remaining filling over the top (if you like). Sprinkle with cheese. Bake for 20 - 30 minutes, or until the pan is bubbly and hot.

Peachy-keen Cupcakes

2011-01-13T09:16:00.001-07:00

I made these cupcakes for a potluck lunch during Parent/Teacher Conferences. As a Kindergarten teacher, I have double the students other teachers have. That means I do conferences every day after school for an ENTIRE week! It totally stinks. But I needed a good excuse to make these cupcakes, and NOT have them around my house to eat, so I conjured them up late one night. I had looked up peach cupcake recipe after peach cupcake recipe but couldn't find what I wanted. So I put my best ideas forward and adapted my favorite vanilla cupcake recipe. The result, you ask? Well, the cupcakes were yummy delicious, in fact, I didn't take a single cupcake home. However, they really didn't have a peach flavor. Bummer! They were loaded full of peaches so I figured they still deserved the name. I used peach nectar in them as well, so I took a picture (above) of the kind I used. I found it in the Latino aisle of my grocery store. This recipe makes 3 dozen cupcakes.

6 peaches
1 Tablespoon sugar
1 1/2 cups butter
2 cups sugar
4 teaspoons vanilla
6 eggs
3 Tablespoons oil
2/3 cup peach nectar (there will be more in the can, but don't worry, we use it in the frosting)
3 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (plus more for sprinkling on at the end)

Take the skin off of the peaches. My favorite way to do this is to place them in boiling water and then directly into cold water. Usually, the skins will peal right off. Dice the peaches. Sprinkle sugar over the top and stir. Set aside until ready to use.

Preheat the oven to 350 degrees. Prepare cupcake pans by lining them with cupcake papers.

Cream the butter and sugar together for five minutes. Add the vanilla, and the eggs, one at a time. Add the oil and peach nectar, mix well. Add the flour, baking powder, baking soda, salt and cinnamon. Mix just until blended. Stir in the peaches.

Fill cupcake tins 2/3 full. If you don't have a large scoop to do this (like an ice cream scoop), you are really missing out. It makes the process so easy and clean up a breeze. Bake for 15 - 17 minutes, or until cupcakes are done. Cool completely before frosting.

Peachy-keen Buttercream Frosting

2 cups butter

1 teaspoon vanilla

1/4 cup peach nectar

6 cups powdered sugar

Cream the butter for 2 minutes. Add the vanilla, peach nectar, and powdered sugar. Add more powdered sugar to thicken or more nectar to thin, as needed. Frost the cupcakes and then sprinkle with cinnamon.

Teriyaki Noodle Bowl

2011-01-11T08:12:00.001-07:00

It was hard to take a picture of this that actually did the taste factor any justice. So don't judge this recipe by the picture. It's quite delicious. You can make this using either beef or chicken, whatever suits your fancy. You need to marinate the meat for at least 15 minutes, so I like to get the meat ready before I head to work to maximize the teriyaki flavor. And it only takes a few minutes. I used whole wheat spaghetti noodles, because that is what I had at my house, but I think I use a different kind every time I've made this. I'm not sure if it was the kind of noodle I had, but the noodles soaked up a lot of the sauce, so I won't use spaghetti noodles next time.

1 1/2 pound beef top sirloin or chicken breasts, cut in 1 inch strips
1 cup teriyaki marinade and sauce (I used Kikkoman)
4 Tablespoons sugar
4 teaspoons cornstarch
1 Tablespoon oil
hot cooked rice and broccoli (as much as you like - I usually use two heads of broccoli)

Cut the meat into 1 inch strips. Combine the teriyaki and sugar in a measuring cup until the sugar dissolves. Remove 6 Tablespoons of the mixture and pour over the meat in a large plastic food storage bag. Marinate for at least 15 minutes.

When you are ready to cook the meat, add enough water to the remaining mixture to measure 1 1/3 cup. Blend in the cornstarch. Heat the oil in a skillet, add the meat and saute for 1 minute. Add the sauce mixture and cook until the meat is cooked through.

Spoon over rice and broccoli.

Apples and Tuna

2011-01-09T09:34:00.000-07:00

This is one of my new favorite lunches. I first learned about this back in college when I was getting my Associates and working with preschool kids. I had a director who hated mayonnaise/miracle whip as much as I do and he shared this with me. I agree that tuna needs a little something to make it moist, and apples work perfect. Plus, it's quite healthy and has a lot less calories than tuna made with that yucky white stuff.

1 apple, grated (I keep the skin on)

2 cans of tuna, drained

crackers

Mix the apple and tuna together. Eat with crackers. Simple. Delicious. Easy to take to work. Filling. Yep, a perfect lunch.

Stuffed Chicken Cordon Bleu

2011-01-07T09:41:00.000-07:00

Here is a fun little twist on chicken cordon bleu. My favorite part, it actually comes together quickly, unlike the traditional cordon bleu. Now you may be wondering how all the cheese doesn't ooze out as it melts, well, that's easy. Just wrap the cheese in the ham, and it stops the ooey, gooey melting cheese from coming out. When I made this recipe, I browned the chicken and then baked it in the oven. That way the outside had a beautiful color and it took longer to bake in the oven. However, you could also grill this chicken on the barbeque if you want.

4 boneless, skinless chicken breasts

4 oz. thinly sliced deli ham

4 oz. Swiss cheese, cut into 4 long blocks

Preheat the oven to 350 degrees.

Wrap the ham around each block of cheese (so you have four of them) and set them aside in a place easy to reach. Cut a pocket into each chicken breast by inserting a knife into the wide end. Then sweep the blade back and forth, but be careful not to cut through the chicken. Insert the cheese-wrapped-in-ham into each pocket.

Place the chicken into a frying pan and brown all the sides of the chicken. I did not use oil or butter, it browns just fine all by itself. Transfer to a baking dish and bake for 20 - 30 minutes, or until chicken is cooked through.

Sammy Hammies

2011-01-05T09:15:00.000-07:00

Ohhh, while searching for recipes one day, I found this on Delectable Edibles. My mouth instantly started to water. And my "I've been working all day and need a quick meal to put together" meter went off. I bought the ingredients on the way home, and we had it that very night. I completely enjoyed every single last smorsel. Even licking my fingers clean. Now, it may not be on my list of healthy foods, but we don't eat it every night, so I say it's all good. I also think this would work great at an appetizer. And the yumminess factor can be improved or decreased by the type of rolls you buy. So make sure you get some delicious ones.

16 oz. sliced deli ham

12 slices of Swiss cheese

1 dozen dinner rolls (I used King Hawaiian)

1/2 cup butter, melted

1 teaspoon onion powder

1/2 Tablespoon poppy seeds

1 teaspoon Worcestershire sauce

3/4 Tablespoons dry mustard

Preheat the oven to 350 degrees.

Slice the rolls in half. Evenly distribute the ham and Swiss cheese among the rolls. Place close together in a 9x13 pan.

Whisk together the butter, onion powder, poppy seeds, Worcestershire sauce, and mustard until well combined. Pour the dressing evenly over the sandwiches. You can bake the sandwiches immediately or all them to sit for a few hours or overnight in the refrigerator.

When you are ready to bake them, bake for 15 minutes. Then enjoy the ooey, gooey goodness and good luck not licking your finger clean.

Southern Style Pulled Pork Sandwiches

2011-01-03T08:40:00.000-07:00

Yum! Who doesn't love a good old pulled pork sandwich?? My hubbie and I sure do! There are so many different versions out there, we can eat them often AND I can get my "must try a new recipe" fix. Win-win! So I decided to go Southern style this time. So I did some research and found a few things in common with all the recipes I looked at. The pork is rubbed with spices, cooked for a long time and then served with coleslaw on the top. So here is my sallysmorsel style recipe. For the coleslaw, you can either buy already shredded coleslaw at the store and add coleslaw salad dressing, or you can make your own. I added a recipe at the bottom if you would like to make your own.

2 Tablespoons black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon brown sugar

1 teaspoon chili powder

1 teaspoon basil

1/2 teaspoon cayenne

3 pound pork shoulder roast

2 cups apple cider or apple juice

1/2 cup apple cider vinegar

1/2 cup ketchup

1/4 cup Worcestershire sauce

rolls to eat it with

Mix together the first 7 ingredients and rub it over the pork. Place the pork roast in a crockpot and cook on low for five hours.

Mix together the apple cider/juice, vinegar, ketchup and Worcestershire sauce. Pour into the crockpot and continue cooking for 2 hours, or until the pork is very tender. Shred the pork either in the crockpot, or remove the roast and shred.

Put the shredded pork and the liquid into a large saucepan. Cook over medium heat until the liquid is almost gone, about 20 minutes. Remove from heat. Assemble the sandwiches on the rolls, topping the pork with cole slaw.

Coleslaw

1/3 cup mayonnaise

2 Tablespoons apple cider vinegar

2 Tablespoons sugar

1 teaspoon dry mustard

3 cups of chopped red and green cabbage

Whisk together the mayonnaise, vinegar, sugar, and mustard. Add the cabbage and toss to coat. Chill until ready to eat.

Onion Rings

2011-01-01T08:37:00.002-07:00

For years now I have not been successful at making anything that requires breading. It has stumped me over and over again. But I would not be beat down! I have been studying and searching and pondering on how to fix my problem. Well folks, I finally did it! I made onion rings, on a night company was coming over (I'm so brave) and I succeeded! They were so yummy and perfect. No failures here people. The two keys I found are double dredging and using baking powder. Success every time. And there have been a lot of times because I'm totally addicted to these little guys. So that's why I'm starting the New Year with this recipe. So it can be your new addiction too! I like to use a skewer throughout the process because it's really easy to pick up and transfer the onions in every step. Oh, I just remembered something very, very lovely. My Mother-in-law just gave me a huge bag of garden grown onions. This is going to be one great year!

vegetable oil for frying
1 large onion
2 cups buttermilk
2 cups flour
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon cayenne
1 teaspoon basil
1 teaspoon parsley

Pour oil into a pan so that it's about 1 1/2 inch tall. Put on medium heat and let it heat up while you are making the onion rings. You want the oil to be at about 365 degrees. If the oil is too cool, the onion rings will be greasy. If it's too hot, the onion rings will burn.

Cut the onion into 1" thick rings. Pour the buttermilk into a bowl. In a ziploc, combine the remaining ingredients. Shake to combine.

Using a skewer, and working in small batches of 6 or 8 onion rings at a time, dip the onion rings in the buttermilk. Remove from the milk and immediately drop into the flour mixture. Close the ziploc and shake to coat. Using the skewer, remove the rings from the flour mixture, dip in the buttermilk again and return to the flour mixture. Shake to coat. When you remove the onions rings for the second time, place on a cookie sheet until ready to fry. Continue the process until all the onion rings have been double dredged.

Fry the onion rings in small batches, about 2 minutes. Remove them using a skewer and transfer them to a paper towel lined plate. Continue to cook them until all the rings have been cooked. And good luck not eating one while the rest are cooking!

Cranberry Stroganoff

2010-12-30T09:18:00.001-07:00

Do you have any leftover cranberries? If you do, or before they leave the store for the season, you must try this recipe. It's melt-in-your-mouth amazing. It's this perfect combination of sweet and sour. You may think that beef with cranberries sounds strange...but then you need to change your thinking. It'll become a tradition every year. Cutting the cranberries is slightly labor intensive but a necessary step so give the right flavor. I served this over mashed potatoes because it sounded really good. But you could also use noodles and do more of a traditional stroganoff.I adapted this recipe from Cooking During Stolen Moments.

1/2 bag of cranberries

1/3 cup brown sugar

2 Tablespoons flour

1 Tablespoon butter

1 1/2 - 2 pounds of bottom round steaks or cubed beef for stew (I used beef that was cubed at the store)

1 large onion, chopped

4 cloves garlic, minced

1 container of mushrooms

1 cup beef broth

2 Tablespoons apple cider vinegar

mashed potatoes or noodles

Cut the cranberries in half. Toss with the brown sugar and flour. Set aside until ready to use.

Heat the butter in a stock pot. Add the beef and brown on all sides, about 2 minutes. Add the onions, garlic and mushrooms. Cook until the onions are tender, about 5 minutes. Pour in the beef broth and vinegar. Bring to a boil. Cover and reduce the heat to low. Simmer for 1 1/2 hours (to make the beef melt in your mouth tender).

Stir in the cranberry mixture. Cook for 10 minutes longer. Serve over mashed potatoes or noodles.

Grandpa Wahlen's Breakfast

2010-12-23T09:31:00.002-07:00

This breakfast is amazing! It'll be a family tradition for sure. My Grandpa use to make this for us, hence the name. I personally, like to use maple flavored sausage, but you could use any type you like. Maple is my favorite because I love the flavor it adds. It tastes delicious with any other flavors too, just not as yummy. It comes together really quickly too. While the sausage cooks, I put all the rest together and then add the sausage at the end. So it's perfect for a busy morning when you want something quick.

1 pound sausage
1 - 8oz cream cheese
1 regular size ricotta cheese
9 eggs, well beaten
1 heaping teaspoon baking powder
1 container of fresh mushrooms, sliced
1/2 to 1 cup of shredded cheese

Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray.

Cook the sausage. While it's cooking, combine the cheeses and mix well. Stir in the eggs and baking powder. Add the mushrooms and cooked sausage, stir gently. Pour into the prepared pan. Bake for 30 minutes. Sprinkle with cheese (as much as you like) as soon as you remove it from the oven. Give the cheese a few minutes to melt and then enjoy! Merry Christmas!

Candy Cane Shortbreads

2010-12-21T09:13:00.000-07:00

Ohhhh, these cookies are amazing! They are the most favorite of all the cookies I made for this year's Goodie Plates. Maybe because I'm slightly bias towards peppermint and mint, but really, they are melt in your mouth yummy. I got this recipe from the Cooking During Stolen Moments blog and I'm one happy girl for finding it. Although, I think she called them snowballs - but mine didn't turn out like balls at all. So I figured they needed a new name. I was worried they would be too pepperminty, but they aren't at all. It's a perfect mixture. You know you want some. So go ahead and make some!

1 1/2 cups powdered sugar
1 1/4 cup butter
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 box of peppermint candy canes, crushed - set 1/2 cup aside for the top
1 1/2 cups powdered sugar
2 - 3 Tablespoons milk

Preheat the oven to 350 degrees.

Cream the powdered sugar and butter until fluffy. Add the vanilla, peppermint extract and egg. Mix until well combined. Add the flour, baking powder and salt, mix well. Stir in the remaining crushed candy canes, just until mixed.

Place by the teaspoon on cookie sheets and bake for 10 to 12 minutes, or until the edges are brown. Cool completely before frosting.

Once the cookies are cooled, mix the powdered sugar with enough milk to make a thick glaze. Drizzle over the top of each cookie. Then sprinkle the cookie with crushed candy canes.

Eggnog Cookies with Eggnog Frosting

2010-12-20T08:32:00.002-07:00

I searched everywhere for a good Eggnog cookie recipe. When I made this one (I found it on goodcooks.com), and tried it, the dough had the most amazing flavor. The first batch I made was delicious! Then I doubled them to use for my Christmas Goodie plates, and they lost some of their flavor. So, when you make these, don't double them. The flavor is soooo much better in a single batch.

1 1/4 cup sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1/2 teaspoon nutmeg
2 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon cinnamon

Preheat the oven to 325 degrees. Spray cookie sheets with nonstick cooking spray.

Cream the sugar and butter together. Add the eggnog, vanilla and egg yolks, mix until combined. Add the nutmeg, flour, baking powder and cinnamon. Mix until just combined - do not overmix.

Drop by the teaspoonful on the prepared cookie sheets. Bake for 12 to 15 minutes, or until the edges are lightly brown. Cool completely before frosting.

EGGNOG FROSTING

1/2 cup butter
1 teaspoon vanilla
1/4 cup eggnog
4+ cups of powdered sugar

Cream the butter. Add vanilla, eggnog and enough powdered sugar to form a thick frosting. Once cookies are completely cooled, frost.

Cuckoo Cookies

2010-12-19T08:46:00.001-07:00

These are a favorite cookie from my childhood. We had these every Christmas growing up. I have no idea why they are called Cuckoo Cookies, I've seen them named many other things, but I'm keeping the name. For these cookies, you will bake them almost all the way, add a marshmallow and then continue baking. So I have a couple of tips. First, don't let the marshmallow get too brown, or it will melt and loose the yummy marshmellowness. Second, if the cookies are overcooked, shorten the time before adding the marshmallow. Other than that, they come together quickly and disappear quickly around my house.

1 cup shortening
2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup milk
3 1/2 cups flour
1 teaspoon soda
1 teaspoon salt
1/2 cup cocoa
1 bag of large marshmallows, cut in half

Preheat the oven to 350 degrees. Spray cookie sheets with non stick cooking spray. Cream together the shortening and sugar. Beat in the eggs and vanilla.

Add the milk alternately with the flour, soda, salt and cocoa. Mix well.

Drop on the prepared cookie sheets and bake for 6 minutes. Top each cookie with 1/2 a large marshmallow, pressing gently. Return to the oven for 3 to 4 minutes, or until the marshmallows are slightly brown. Cool completely, then top with glaze.

GLAZE
1 cup butter
1/2 cup cocoa
6 cups powdered sugar
6 Tablespoons hot water

In a large saucepan, melt the butter. Add the remaining ingredients, stirring until completely combined. Glaze the top of each cookie. Then don't eat too many!

Easy-Chaquesy Turtles

2010-12-18T09:43:00.001-07:00

My sister discovered these last year and she loved them. So, of course, I had to try them out this year. Funny thing is, I do NOT like pecans (or walnuts for that matter) but I actually liked this little babies. I grew up with an amazing Mom who made her own turtles, including making caramel from scratch, hand dipping each one - let's just say delicious beyond words. I dream of one day making my own but that will have to happen once I don't work all day long. Until then, these little guys are easy, quick and quite yummy.

2 bags of rolos

1 bag of pretzels (I used square pretzels, you could also use the traditional shape)

1 bag of pecans

Bake the pecans in a 350 degree oven until you can smell them cooking. That takes about 3 to 5 minutes. Remove from the oven. While they are cooling, fill a cookie sheet with pretzels, in a single layer. Place an unwrapped rolo on each pretzel. Put in the oven for 3 or 4 minutes, or until the chocolate starts to shine. Immediately place a walnut on top of each rolo, pressing lightly. Let them cool completely before removing them from the pan. Enjoy!

Chocolate Blossoms with Candy Cane and Mint Kisses

2010-12-17T08:42:00.000-07:00

This year for Christmas cookies I decided to make all new cookies. Well, new meaning they would work great for Goodie Plates and the recipe wasn't on my blog yet. Every year, for Christmas, I make peanut butter cookies with chocolate kisses but this year I put a little twist on it. Chocolate cookies with candy cane kisses and mint kisses. Yummy! This recipe does require the dough to refrigerate, so plan some extra time.

2/3 cup brown sugar

6 Tablespoons butter

1 Tablespoon water

1 cup semisweet chocolate chips

1 egg, slightly beaten

1 1/4 cups flour

1/2 teaspoon baking soda

mint and candy cane kisses

In a medium saucepan, combine the brown sugar, butter and water. Stir over low heat until the butter is melted. Add the chocolate, stirring until the chocolate is completely melted. Let the mixture cool for 10 minutes.

Add the egg. Stir in the flour and baking soda until combined. Cover and chill for 1 to 2 hours or until the dough is ready to handle.

Preheat the oven to 350 degrees. Drop the dough by Tablespoons on ungreased cookie sheets. Bake for 8 - 10 minutes. The cookies will come out puffy and as they cool, they will settle down. Wait to put the kisses on until the puffy has gone down but the cookies are still warm. If you put the kisses on too soon, they melt to small puddles on the cookies.

Peanut Butter and Chocolate Chip Cheesecake

2010-12-03T08:41:00.000-07:00

My hubbie LOVES cheesecake. And we had a little cousin get-together, which in my mind is a great excuse to bring something yummy to eat. And there is no way I'm going to make an entire cheesecake for just me and my hubbie to eat, so time to pass the calories onto to the rest of the family! Although this cheesecake is easy and quick to prepare, the cooking time, cooling time and refrigeration time makes this process a long one. Make this baby at least a day ahead of when you need it or start first thing in the morning.

1 1/2 cups graham cracker crumbs
1 1/3 cup sugar, divided
1/3 cup cocoa
1/4 cup butter, melted
2 - 8oz packages cream cheese
1 teaspoon vanilla
24 oz sour cream
3 eggs, slightly beaten
11 oz package Reese's peanut butter chip and milk chocolate chips, divided
1 teaspoon shortening (not butter)

Preheat the oven to 325 degrees. Lightly spray a 9 inch springform pan.

Combine the graham cracker crumbs, 1/3 cup sugar, cocoa and melted butter. Press the crumb mixture into the prepared pan, going 1 1/2 inches up the side. Bake for 8 minute. Cool slightly.

Increase the oven temperature to 340 degrees. Beat the cream cheese, the remaining 1 cup of sugar and vanilla on medium speed until well blended. Add the sour cream and beat on low until blended. Add the eggs and blend just until combined. Do not overbeat. Pour two cups of the filling into the prepared crust.

Reserve 1/2 cup of the chips for the drizzle. Sprinkle the remaining 1 1/2 cup of chips evenly over the filling in the pan. Carefully spoon the remaining filling over the chips.

Bake about 1 hour or until center is almost set. Remove from the oven. Using a knife, loosen the cheesecake from the side of the pan. Cool on a wire rack for an additional 30 minutes. Remove the side of the pan and cool for 1 hour.

Combine the shortening and reserved 1/4 cup chips in a microwave-safe bowl. Microwave for 30 seconds and stir. Continue to heat in 15 second increments, stirring each time, until chips are melted and mixture is smooth when stirred. Drizzle over the top of the cheesecake. Cover and refrigerate at least 4 hours before serving.

Shrimp and Pea Risotto

2010-12-01T09:11:00.000-07:00

We love shrimp at our house and I'm a fan of risotto so why not combine the two? And the flavor is amazing because you make your own shrimp broth that adds the greatest taste to the dish. Stir in some peas, one of my favorite veggies, and you've got an amazing meal. You have definitely got to try this if you like shrimp.

1 pound of medium shrimp (peeled and deveined, but with the tail on)
2 cups water
1 1/2 cups chicken broth
1 teaspoon parsley
1 teaspoon oregano
2 Tablespoons butter
1 cup arborio rice
3/4 cup cooking sherry
1 cup frozen peas
1 teaspoon salt
1/4 teaspoon cayenne
2 Tablespoons Parmesan cheese

Put the shrimp, water, chicken broth, parsley and oregano in a saucepan. Bring to a boil. Turn heat to medium-low and simmer for 10 minutes. Remove the shrimp and pull their tails off.

Melt the butter in a large pan over medium heat. Stir in the rice and saute for 2 minutes. Do not allow the rice to brown. Deglaze the pan with the cooking sherry, stirring until the liquid evaporates. Add 1/2 cup of the warm shrimp stock and stir until absorbed. Continue adding the stock 1/2 cup at a time until all the stock is used and rice is tender. This takes about 20 - 25 minutes.

Stir in the peas and cook for about 3 minutes. Add the shrimp and cook for 2 minutes more, or until hot. Stir in the salt, cayenne, and cheese. And then enjoy the mouthwatering yumminess!

Malted Milk Bars

2010-11-29T09:49:00.000-07:00

I was expecting a very different taste when I made these squares. I don't know what it was. I guess I thought using malted milk powder would make the squares taste like malted milk balls. But it didn't. I took these to a cousin weekend. We all thought it had a different flavor then we expected, but we couldn't stop eating them. I'm not trying to turn you off, they are quite delicious, just expect something a little different when you eat them. And then eat some more. And then go back for thirds.

1 1/2 cups flour
1 cup malted milk powder
1/2 cup sugar
1 teaspoon salt
1 cup butter
1/2 cup chocolate chips
1 carton of malted milk balls

Preheat the oven to 325 degrees.

Mix together the flour, malted milk powder, sugar and salt. Cut in the butter until crumbly. Press evenly onto the bottom of a 9 inch square pan. Bake the crust until golden brown, about 15 - 20 minutes.

Immediately scatter the chocolate chips over the top. Let stand for 5 minutes to soften, then spread them evenly over the crust. Sprinkle the malted milk balls over the top. Cool completely before serving.

Ice Cream Peach Pie

2010-11-27T08:55:00.000-07:00

My sister and her amazing family came to drop their daughter off at college. I love any excuse to cook and 8 extra mouths doesn't scare me. Typically, when trying to impress company (even family) I go for dessert with some type of chocolate involved. But not this time. Peaches and ice cream all wrapped up in a pie sounded too good to pass up. And even my sister said she usually doesn't love dessert if it doesn't involve chocolate. But she loved this. And so will you!

2 cups ground macaroon cookies
1 Tablespoon sugar
1/4 cup butter, melted
2 cups finely chopped peaches (I left the skin on and you couldn't tell when you ate it)
1 1/4 cups sugar
1/2 Tablespoon lemon juice
1 large eggs
2 cups heavy cream
1 cup milk

Preheat the oven to 350 degrees. Lightly spray a springform pan with non-stick spray.

Combine the crushed cookies, sugar and butter. Press into the prepared pan, going 1 1/2 inches up the sides. Bake for 7 to 10 minutes. Cool completely.

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes.

After 2 hours, drain the juice into another bowl and return the peaches to the refrigerator.

Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time and whisk until completely blended. Pour in the cream and milk, whisk to blend. Add the peach juice and blend.

Pour into an ice cream maker and freeze according to manufacturer's directions. Just before the ice cream is done, add the peaches.

Wrap the springform pan with tin foil (the ice cream will leak a little). Pour the soft ice cream over the cooled crust and spread evenly. Immediately put in the freezer and let freeze for 4 or more hours. Make sure the ice cream is completely set before serving.

Pumpkin Surprise

2010-11-25T07:21:00.000-07:00

Happy Thanksgiving!! I am not a fan of pumpkin pie - at all. But Pumpkin Surprise is melt in my mouth amazing. This is the dessert you make for anyone and everyone who doesn't like pumpkin pie. And I posted it soon enough you can still make it for your big feast today. I was introduced to it back in college. We had a potluck dessert meeting for one of my classes and a classmate brought this. I've made it every year since then. Thank you to whoever you are that gave me this recipe!

1 yellow or white cake mix (I've used both successfully and couldn't tell the difference)

1/2 cup melted butter

1 egg

1 30oz can pumpkin pie mix (not the plain pumpkin)

2/3 cup milk

2 eggs

1/4 cup sugar

1/4 cup butter

1 teaspoon cinnamon

Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray.

Take out 1 cup of the cake mix and set aside. With the remaining cake mix, combine with 1/2 cup melted butter. Add 1 egg and mix until smooth. Spread in the prepared pan. Set aside.

Mix the pumpkin pie mix with the milk and 2 eggs. Pour into the pan.

Mix the 1 cup of cake mix (that was set aside) with the sugar, butter and cinnamon. Mix until crumbly and sprinkle over the pumpkin mixture. Bake for 50 - 60 minutes.

Serve with whipped cream.

Pumpkin Chocolate Chip Cookies

2010-11-23T09:14:00.001-07:00

You can't go through this time of year without pumpkin chocolate chip cookies. Seriously! I think it would break a law somewhere, somehow. This is my favorite recipe I have found and tried through the years. My friend Christiana gave it to me after I sank my tastebuds into the amazingness of her cookies. They always turn out perfect for me and have the perfect pumpkin flavor. So enjoy!

1 1/2 cup brown sugar
1/2 cup shortening
2 eggs
2 3/4 cup flour
1 Tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1 3/4 cup plain pumpkin
1 cup chocolate chips (okay, I'll be honest - I use an entire bag)

Preheat the oven to 375 degrees.

Mix together the brown sugar and shortening. Add the eggs. Mix in the flour, baking powder, cinnamon, salt, ginger, and nutmeg until well blended, the dough will be crumbly. Add the pumpkin and mix until completely blended. Stir in the chocolate chips.

Drop by the Tablespoonful onto non-greased cookie sheets. Bake for 7 or 8 minutes, or until small cracks form on the top.

Pumpkin Layer Cake

2010-11-21T09:23:00.003-07:00

Looking for some amazing pumpkin recipes for Thanksgiving?? I have some great recipes this week to share with you. So check back if this one isn't your style.

YUMMY! I forgot how delicious this cake is. It's perfect for this time of year too. The only thing I wish I would have done instead, that I did last time I made this cake, is ice only the middle and the top. Then melt caramels and drizzle it over the top so it runs down the sides. Not only does it look beautiful, but the caramel really brings out the pumpkin flavor.

1/2 cup oil

1 1/4 cup sugar

2 egg

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1 cup pumpkin

Preheat the oven to 350 degrees. Spray two 9inch round pans with nonstick cooking spray.

Stir the oil and sugar together. Add the eggs and vanilla. Mix in the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Add the pumpkin, mix until well combined.

Pour the batter into the prepared pans. Bake for 15 - 20 minutes. Cool for about 5 minutes and then remove from the pans. Cool completely on wire racks. Then frost.

BUTTERCREAM FROSTING

2 cups butter

1 teaspoon vanilla

1/4 cup milk

6 cups powdered sugar

Blend together until smooth. Add more powdered sugar if needed.

Southwestern Cream of Chicken Soup

2010-11-19T09:51:00.000-07:00

I love soup. I mean, really love soup. I would eat it all the time, at least multiple times per week, but then my hubbie might not stay married to me. He is not a soup fan. It's a shame. But as long as I have yummy bread or something to go with it, and don't serve it too often, he never complains. With this soup, I gave him tortilla chips (one of his most favorite foods ever) and he was one happy man! Yeah for soup!

1 Tablespoon butter
1 red bell pepper, diced
1/2 cup diced onion
1 Tablespoon minced garlic
1 teaspoon chili powder
1 teaspoon cumin
6 Tablespoons flour, divided
3 cups milk
2 cups chicken broth
1/2 cup quick cooking white rice
3 cups shredded pepper Jack cheese
2 cups shredded cooked chicken (I totally used canned chicken - I work full time)

Melt the butter in a large stockpot. Stir in the bell pepper, onion, garlic, chili powder and cumin. Cook the mixture over medium heat until the peppers soften, about 5 minutes.

Whisk in 3 Tablespoons of the flour to coat the vegetables, cook for 2 minutes. Whisk in the milk and chicken broth until smooth. Bring the mixture to a simmer. Stir in the rice and simmer for 15 minutes.

Combine the cheese and the remaining flour in a resealable plastic bag, toss to coat. Add the cheese, one handful at a time, stirring to melt completely before adding the next handful. Add the chicken, cook for 3 - 5 minutes more. Enjoy with bread or tortilla chips!

Lemon Streusel Bars

2010-11-17T09:35:00.000-07:00

I made these little guilty pleasures when my hubbie's family was in town. They were gone by breakfast! Or was it before we went to bed that night?? Oh, my mouth is watering just thinking about them. There was a constant flow of people heading to the kitchen to get another bite or two all night long. Or was that just me headed back again and again? I think I'm going to have to add these to my menu this week.

1 can (14oz) sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon peel
2 cups (12oz package) white chocolate chips
2/3 cup butter
1 cup brown sugar
1 1/2 cups flour
1 1/2 cups oats (you can use regular or quick cooking)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 teaspoon shortening (not butter)

Preheat the oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray.

Combine the condensed milk, lemon juice and lemon peel. Measure out 1/4 cup and 1/3 cup white chips; set aside. Add the remaining white chips to the lemon mixture. Set aside.

Beat the butter and brown sugar until well blended. Add the flour, oats, baking powder and salt. Blend well. Set aside 1 2/3 cups of the oat mixture. Add the egg to the remaining oats mixture, blending until crumbly. Press onto the bottom of the prepared pan.

Gently spoon the lemon mixture on top, spreading evenly.

Add the reserved 1/3 cup white chips to the reserved oat mixture. Sprinkle over the lemon layer, pressing down lightly.

Bake for 20 - 25 minutes or until lightly browned. Place the remaining 1/4 cup white chips and shortening in a microwave-safe bowl. Microwave on high for 30 seconds or until the chips are melted and the mixture is smooth. Drizzle over the top. Once they are cool, cut into squares and then give them all to your neighbors. That way you won't eat them all by breakfast.

Cheesy Spinach

2010-11-15T09:52:00.001-07:00

I'm always on the look out for new things to try with veggies. I'll admit, I totally need to eat more but sometimes veggies can be a little boring. And, even though I love squash, I can only get my hubbie to eat it so many times in a row. Then I was cleaning, or more organizing, my freezer and I found some frozen spinach. Hmmm...wonder what I originally bought that for? Well, I couldn't remember and my thoughts kept going to spinach artichoke dip. Well, that wasn't going to work for dinner, so I came up with this instead.

1/2 cup diced yellow onion
1 Tablespoon butter
2 Tablespoons flour
1 cup milk
1/2 cup heavy cream
2 cups cheese (I used Jack cheese)
1 - 10oz package of frozen spinach, thawed and squeezed
2 Tablespoons Parmesan cheese
1 teaspoon lemon zest, salt, and cayenne
2/3 cup bread crumbs
1 Tablespoon butter, melted

Preheat the oven to 425 degrees. Spray a 2 cup baking dish with non-stick spray.

Saute the onion in the butter until soft. Add the flour and stir to coat the onion, about 1 minute. Gradually whisk in the milk, stirring constantly to prevent lumps. Simmer the sauce for 1 minute. Stir in the cheese, a little at a time, until it melts and becomes smooth. Remove from the heat.

Add the spinach, Parmesan, zest, salt and cayenne. Transfer the mixture to the prepared baking dish.

Combine the bread crumbs and melted butter. Top the spinach with the mixture, pressing them to adhere. Place the dish on a baking sheet, and bake for 20 - 25 minutes, or until the sauce is bubbly and the crumbs are golden.

Nutter Butter Ice Cream

2010-11-13T09:31:00.000-07:00

Arctic Circle, a fast food restaurant, has these Nutter Butter shakes that are to die for. But then they stopped making them. Rude! So I made my own version at home. I must admit, it wasn't as yummy, but we are comparing hard ice cream to soft serve that Arctic Circle had. The recipe is still totally worth sharing though.

2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
1/3 cup peanut butter
crushed Nutter Butter cookies

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended. Take out about 1 cup of the mixture and whisk the peanut butter into it. Add the peanut butter mixture to the first mixture and stir until well blended. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions.

About 5 minutes before the ice cream is done, add the crushed cookies. Add as many as you like. That's how it rolls around here at least!

Fettuccine with Peas, Asparagus, and Pancetta

2010-11-11T09:47:00.000-07:00

I could not take a good picture of this dish to save my life. Too many colors and items all mixed together. But, it does not taste too busy, it's yum, yum, yummy! And a great way to eat some delicious veggies. Pancetta is Italian bacon and can be found in the deli. If you can't find it, you can easily substitute bacon in its place.

12 ounces of fettuccine or penne (I used tri-colored fettuccine)
3 ounces of pancetta
1 1/4 pounds asparagus, trimmed and cut into 1-inch pieces
2 cups peas
2 cloves of garlic, minced
1/2 cup Parmesan cheese
1/3 cup heavy whipping cream
3 Tablespoons olive oil
3 Tablespoons lemon juice
1 Tablespoon grated lemon peel
1 Tablespoon parsley
1 Tablespoon basil

Cook the pasta according to package directions.

Meanwhile, cook the pancetta in a large skillet until crisp. Transfer to some paper towels to drain. Add the asparagus to the skillet, saute for 3 minutes. Add the peas and garlic, saute until the vegetables are crisp tender. Add all ingredients together and toss to coat evenly. Eat and enjoy!

Mini Cream Puffs

2010-11-09T09:13:00.000-07:00

I forgot how easy cream puffs are to make. They seem so intricate and fancy to me. Not easy, whip up in just a few minutes. But trust me, they are. I prefer to fill cream puffs with pudding. To speed prep time up this time, I used box pudding, but, personally, I think they are even better with homemade pudding. I pipe the pudding into the puffs, rather than cut the top off and fill them. You can buy an injector attachment in the same place as decorating tips and then it's a snap to fill each one.

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup flour
4 eggs

Preheat the oven to 400 degrees.

Combine the water, butter and salt in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Turn the heat to low.

Stir in all the flour at one time, cooking over low heat, until the mixture leaves the sides of the pan and forms a ball. This takes about 1 minute. Remove from the heat.

Add the eggs, one at a time, beating with a wooden spoon until smooth and velvety. Drop by scant teaspoons (the amount of dough should be quite small) onto an ungreased cookie sheet.

Bake for 15 - 20 minutes or until puffed and golden brown. Cool on a wire rack before filling. Once the puffs are filled, freeze until ready to serve.

Cookie Monster Sour Cream Sugar Cookies

2010-11-07T09:14:00.000-07:00

I just can't handle all of this adorable-ness!! These cookies turned out so cute and were loved, loved, loved at the birthday party. And the best part?? My hubbie decorated each and every one of them. Sugar cookies really are so versatile and can be made into pretty much anything. When I was thinking of what desserts I could make and incorporate the Cookie Monster theme, these cookies just had to be made. Plan in advance for these cookies though. They take one hour of refrigeration and the time of rolling out and cutting.

1 cup butter
1 cup shortening
1 cup of sour cream with 1 teaspoon of baking soda stirred into it
1 cup sugar
1 cup powdered sugar
2 eggs
3 teaspoons vanilla
1 teaspoon salt
1 teaspoon cream of tarter
5 1/2 cups flour
buttercream frosting (recipe below)
mini marshmallows

Cream the butter, shortening, sugars and sour cream until fluffy. Beat in the eggs and vanilla. Add the remaining ingredients and mix until combined. Refrigerate for 1 hour.

Preheat the oven to 350 degrees. Roll the dough onto a flour surface and cut with a circle cookie cutter. (I actually used a glass as my cookie cutter!) Place on an ungreased cookie sheet and bake for 8 minutes. Cool completely before decorating.

BUTTERCREAM FROSTING

2 sticks of butter
6 cups of powdered sugar
1/2 cup milk
1 teaspoon vanilla
blue and black coloring - the gel kind

Mix all ingredients together until smooth. Make 2/3 of the frosting blue. Make the rest black.

Cover each cookie in blue frosting. Immediately push two mini marshmallows onto the cookie for eyes. Dot each marshmallow with black frosting to make googly eyes. Continue using the black frosting to make a mouth.

Peanut Butter Snicker Cookies

2010-11-05T09:10:00.000-06:00

Don't ever make these cookies. They are just too delicious. They were the first thing gone at the birthday party. And when I say gone, I mean in the first few minutes. They are simple to make yet so sinfully wonderful. They just take one extra step - once you have the dough for one cookie, you wrap it around a mini Snicker candy. Then you bake it just like normal. Easy, quick and oh-so-amazing.

1 cup butter
1 cup peanut butter
1 cup brown sugar
1 cup sugar
2 egg
2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 bag of mini Snicker candy

Unwrap all the Snicker candy. Preheat the oven to 350 degrees.

Mix all the ingredients, except the candy, until completely combined. Take enough dough to make one cookie and wrap it around one Snicker candy. Place on an ungreased cookie sheet and bake for 8 to 10 minutes.

Let the cookies sit for a couple of minutes on the cookie sheet before moving them to a cooling rack. And then don't eat any. Not one. Cause you won't stop.

Mini Cookie Monster Cupcakes with Buttercream Frosting

2010-11-03T09:15:00.001-06:00

Aren't these little guys adorable! I used this recipe to make the Cookie Monster head for the cake, and the left over batter for these guys. I experimented with different ways to do the icing and found that starting in the middle and circling out was my favorite. You could either use black icing for a mouth or use cookies. Since I had leftover vanilla wafers from the cheesecakes, I used those. They were a huge hit at the birthday party.

1 1/2 cup butter
2 cups sugar
4 teaspoons vanilla
6 eggs
3 Tablespoons oil
2/3 cup buttermilk
3 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
buttercream frosting (recipe below)
mini vanilla wafers (or you can use black frosting for the mouths)

Preheat the oven to 350 degrees. Line muffin tins with cupcake papers.

Cream the butter and sugar for 5 minutes. Add the vanilla and the eggs, one at a time. Add the oil and buttermilk, mix well. Add the flour, baking powder, baking soda and salt just until combined.

Pour into the prepared muffin tins and bake for 17 - 20 minutes, or until a toothpick inserted in comes out clean.

Cool completely before decorating.

BUTTERCREAM FROSTING

2 sticks of butter
6 cups of powdered sugar
1/2 cup milk
1 teaspoon vanilla
coloring, if desired

Blend all ingredients together until smooth. Separate the frosting and make 2/3 of it blue, half of what is left white and the remaining black.

Starting in the middle and circling outward, cover each cupcake in blue frosting. Then put two small mounds of white frosting for the eyes. And top it off with two black dots for the googly eyes. Break a mini vanilla wafer in half and push into the cupcake for a mouth or make a mouth from black frosting.

Mini Cheesecakes

2010-11-01T09:17:00.001-06:00

These little cheesecakes are wonderful!! They whip together super fast and melt in your mouth. The only problem is, once you eat one, you keep on eating them. And honestly, I'm not a huge fan of heavy tasting cheesecake. There has to be some other kind of flavor with the cheesecake. But these little guys, I could eat them plain the flavor is so wonderful. But then top it with yummy pie filling and it gets even better.

2 - 8oz cream cheese
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1 can of pie filling
3 dozen mini vanilla wafers

Preheat the oven to 350 degrees.

Put the mini cupcake papers in the muffin tins. Place one mini vanilla wafer in each paper.

Mix together the cream cheese, sugar, eggs and vanilla until well blended. Fill each tin almost full and bake for 15 minutes.

While still hot, top with a dollop of pie filling. I used cherry and blueberry. Refrigerate until ready to serve.