Serving It Up One Dish At A Time

Granola

2011-03-14T11:30:00.001-04:00

10 cups old-fashioned oats
1 cup wheat germ
1/2 cup ground flax seeds
1/2 lb shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans or walnuts
1-1/2 cups brown sugar, packed
1-1/2 cups water
3/4 cups vegetable oil
1/2 cup honey
1/4 cup molasses
1-1/2 teaspoon salt
2 teaspoons ground cinnamon
3 teaspoons vanilla extract
Raisins or other dried fruits, if desired

Preheat oven to 300F. IN a large bowl combine oats, wheat germ, flax seeds, coconut, sunflower seeds, sesame seeds and nuts. Blend well.
In a large saucepan, combine brown sugar, water, oil honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13"x9" baking pans with sides.
Bake 20 to 30 minutes, stirring occasionally,. Bake 15 Minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers. Store in cool, dry place. Use within 6 months. Yield: about 20 cups.

A good, healthy alternative to granola is muesli. It's got lots of health benefits minus the sugar! :D

Creamy Chicken Enchiladas

2011-03-13T18:35:00.000-04:00

From Make-A-Mix Cookbook: Super creamy and yummy!! NOT very low fat so I usually substitute one can of chicken and one can of navy/great northern beans for the chicken. That adds a little bit of fiber to the dish so I feel better, but it doesn't make it too beany if I use a white bean. It's really good actually. I also like the can chicken because I like the texture for this dish and it means less cooking! :D Also, I don't recommend softening the tortillas in oil like the recipe says to do. It makes the dish seem really greasy. Warming the tortillas in the microwave or dipping them in hot water does just fine. Enjoy!!!

Ingredients:
2 cups cooked chicken cubed or shredded
1 (4oz) can diced roasted green chiles
1 (7oz) can green chile salsa
10 oz shredded Monterey Jack cheese
Vegetable oil for frying*
8 (6inch) flour tortillas (I usually use the largest tortillas I can find, and it fills 8 of them. Try whole wheat for a healthier option.)
2 cups whipping cream
1/2 teaspoon salt
Chopped fresh cilantro, for garnish
Chopped green onions, for garnish

Directions:
Preheat oven to 350 F. In a medium bowl combine chicken, green chiles, salsa, and 1 cup of cheese. Heat oil in a medium skillet (*I usually skip this part and they taste fine). To soften tortillas, quickly dip them in hot oil with tongs, one at a time. Drain on paper towel.
Put about 1/3 cup filling in center of each tortilla and roll up. Place close together in a shallow casserole dish or baking pan, seam-side down.
In a bowl, combine whipping cream and salt. Pour cream over pan of enchiladas and sprinkle with remaining cheese. Cover with foil. Bake 20 to 25 minutes until bubbly. Garnish with cilantro and green onions.

Beef and Ravioli Bake

2011-01-17T18:22:00.001-05:00

Ingredients -
1 Package Refrigerated Cheese Ravioli (9 ounce)
1 Pound Lean Ground Beef
1 Jar Spaghetti Sauce (14 ounce)
1 Package Frozen Spinach (10 ounce, thawed)
Mozzarella (4 ounces, shredded)
1 White Onion (finely chopped)
2 Roma Tomatoes (coarsely chopped)

Preparation:
1. Heat oven to 350 degrees.
2. Cook the ravioli to desired doneness as directed on package.
3. Drain in a colander.
4. In a large skillet, brown the ground beef with the chopped
onion.
5. Drain the excess liquid.
6. Stir in spaghetti sauce, diced tomatoes and the spinach.
7. Spoon and spread half of beef mixture into ungreased 8-inch
square (2 quart) baking dish.
8. Arrange the ravioli over the beef layer.
9. Spoon and spread the remaining beef mixture over the
ravioli.
10. Cover with foil.
11. Bake at 350 degrees for 20 minutes.
12. Uncover baking dish and sprinkle with the mozzarella.
13. Bake another 5 minutes or until the cheese is melted.
14. Serve immediately.

Amy's Easy Crock Pot Chicken

2010-01-16T22:30:00.003-05:00

4-5 Chicken Breasts
8 oz cream cheese softened (I use lowfat)
1 can cream of chicken soup (I use the lowfat Healthy Request)
1 package good seasons italian dressing mix

Place Chicken in the crockpot. Mix remaining ingredients and pour over chicken. Cook for 6-8 hours on low heat. Serve over angel hair pasta or over egg noodles. Yummy!

easy slow cooker bbq chicken

2010-01-16T22:28:00.002-05:00

Place 4-6 frozen chicken breasts in the slow cooker. Cover with one bottle of your favorite BBQ sauce. Cook on low for 6-8 hours. Shred and enjoy! We love ours on hamburger buns, but it also tastes great on BBQ chicken pizza, as BBQ chicken tacos or just freeze the leftovers!

Chunky Two-Bean and Beef Chili

2009-11-23T11:43:00.002-05:00

Chunky Two-Bean and Beef Chili

Another of our favorites!!! I substitute stew meat with ground beef, and cut out some of the simmering. I also use balsamic vinegar in place of the wine, and I omit that ancho chile. This is spicy and delicious. If any of you use this in the chili cook-off while we're here, I get to claim your prize!

Ingredients

1 tablespoon canola oil, divided
Cooking spray
1 1/2 pounds beef stew meat
3/4 teaspoon salt
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
1 tablespoon minced fresh garlic
2 teaspoons finely chopped jalapeño pepper
2/3 cup Cabernet Sauvignon or dry red wine
1 1/2 tablespoons brown sugar
2 tablespoons tomato paste
1 1/2 teaspoons ground ancho chile pepper
1 teaspoon dried oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (15-ounce) can hot chili beans

Preparation

Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt. Place half of beef in pan; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.

Add 2 teaspoons oil, onion, and bell pepper to pan, and sauté for 3 minutes. Add garlic and jalapeño; sauté for 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

Fettuccine and Tofu with Finger-Licking Peanut Sauce

2009-11-23T11:40:00.002-05:00

Fettuccine and Tofu with Finger-Licking Peanut Sauce

This is a staple in our house, only we usually have it with chicken, and shrimp would be delicious too!

Ingredients

1/2 cup fat-free, less-sodium chicken broth
1/4 cup chunky peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic
4 garlic cloves, minced
8 ounces uncooked fettuccine
1 pound firm tofu, drained and cubed
1 cup (2-inch) sliced green onions
1 cup shredded carrot

Preparation

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Pad Thai with Tofu

2009-11-23T11:39:00.001-05:00

Pad Thai with Tofu

Ingredients

Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 to 2 tablespoons hot sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon maple syrup
Noodles:
1 teaspoon vegetable oil
2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
1 cup grated carrot
1 garlic clove, minced
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup light coconut milk
2 cups shredded romaine lettuce
1 cup fresh bean sprouts
1 cup (1-inch) sliced green onion tops
1 cup chopped fresh cilantro
1/3 cup dry-roasted peanuts
8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
5 lime wedges

Preparation

To prepare sauce, combine first 5 ingredients, stirring with a whisk.

To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.

Spinach and Ricotta Pizza

2009-11-23T11:37:00.000-05:00

Spinach and Ricotta Pizza

Yield: 6 servings (serving size: 1 wedge)

Ingredients

1 portion Homemade Pizza Dough
Cooking spray
1 tablespoon extra-virgin olive oil
3/4 cup New York–Style Pizza Sauce
2 tablespoons grated fresh Parmesan cheese
1 1/2 cups loosely packed baby spinach leaves
1 teaspoon minced garlic
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
1/3 cup part-skim ricotta cheese
2 plum tomatoes, cored and thinly sliced

Preparation

1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.

2. Preheat oven to 500°.

3. Coat a 12-inch perforated pizza pan with cooking spray.

4. Place dough on a lightly floured surface; roll into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour. Brush dough evenly with oil. Spread New York–Style Pizza Sauce evenly over dough, leaving a 1/4-inch border. Sprinkle with Parmesan; top evenly with spinach and garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella. Bake at 500° for 12 minutes or until mozzarella melts and crust browns. Let stand 5 minutes; top with tomato slices. Cut into 6 wedges.

Cranberry, Walnut Turkey Sandwich

2009-11-23T11:25:00.001-05:00

Cranberry, Walnut Turkey Sandwich
(Great for Thanksgiving leftovers!)

Prep Time: 10 min
Total Time: 10 min
Makes: 1 serving

What You Need
2 slices honey wheat bread, toasted
1 Tbsp. MIRACLE WHIP Dressing
1 lettuce leaf
5 slices OSCAR MAYER Thin Sliced Honey Smoked Turkey Breast
1 Tbsp. whole berry cranberry sauce
1 Tbsp. PLANTERS Walnut Pieces

Make It
SPREAD toast slices evenly with dressing.
TOP 1 of the toast slices with lettuce, turkey, cranberry sauce and walnuts.
COVER with remaining toast slice.

Kraft Kitchens Tips
Substitute
Substitute 1 Tbsp. cranberry-orange crushed fruit (when available) or a slice of jellied cranberry sauce for the whole berry cranberry sauce.

Variation
Substitute 1 Tbsp. PHILADELPHIA Cream Cheese Spread for the MIRACLE WHIP Dressing.

Penne with Sausage, Eggplant, and Feta

2009-11-23T11:10:00.000-05:00

Penne with Sausage, Eggplant, and Feta

Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.

4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley

Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5
minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next
3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
Yield: 4 servings (serving size: 2 cups)

Ravioli Alfredo With Mushrooms

2009-11-23T11:07:00.001-05:00

Ravioli Alfredo With Mushrooms

This is an awesome recipe! Delicious and easy to make. Serve with your favorite veggie and garlic bread. YUM!

Ingredients -
1 Package Cheese Ravioli, (20 ounce)
3 Tablespoons Salted Butter
1 Package Fresh Mushrooms, (8 ounce), sliced
4 Cloves Garlic, minced
1 Container Alfredo Sauce, (10 ounce)
2 Tablespoons Fresh Parmesan Cheese, grated
2 Green Onions, finely chopped
1/4 Teaspoon Crushed Red Pepper Flakes, to taste

Preparation:
1. Bring water to a boil in a large pot of water.
2. Add the ravioli and cook for 6 to 8 minutes or until the pasta is al dente.
3. Drain.
4. In a skillet over medium heat, melt the butter.
5. Stir in the mushrooms and garlic and cook until they are tender.
6. Toss the cooked ravioli with the Alfredo sauce to coat in a medium saucepan over low heat.
7. Mix in the mushrooms and garlic.
8. Cook and stir until the sauce is heated.
9. Garnish with Parmesan cheese, green onion, and red pepper.
10. Serve and enjoy.

Spicy Burgers and Fries

2009-11-23T11:03:00.001-05:00

Beefy Mexican Burgers (2 servings)
1/3 lb lean ground beef
1/3 teaspoon ground black pepper
Dash of salt
Dash of ground cumin
Dash of ground oregano
Dash of crushed red pepper flakes
2 slices low fat cheddar cheese
2 whole wheat burger buns
Garnishes:
Chopped cilantro
Sliced tomatoes
Sliced red onion
Shredded lettuce
Gently combine ground beef and seasonings; shape into 2 burgers about ¾- inch think.
Broil to desired level of doneness. Immediately add a cheese slice to each burger.
Serve on buns with desired garnishes and enjoy!

Herbed Oven Fries
1 lb russet potatoes
1 Tablespoon chopped fresh Italian parsley
1 ½ teaspoons olive oil
½ teaspoons dried thyme, crumbled
¼ teaspoon freshly ground black pepper
1/8 teaspoon salt\
Preheat oven to 450 degrees. Spray a heavy baking sheet with non-stick spray
Scrub potatoes and cut into ½-inch-thick matchsticks. Pile potato sticks in the center of
prepared baking sheet and sprinkle with parsley, oil, thyme, pepper and salt. Toss to coat
well then spread potatoes in and even layer.
Bake fries, turning SEVERAL times, for 20-25 minutes, or until crisp and browned.

Jackie's Homemade Mac 'N Cheese

2009-11-23T10:55:00.001-05:00

Mac-n-cheese

1 1/2 C. uncooked macaroni
8 oz. Cheddar Cheese, cubed
1 sm. onion, chopped (optional)
2 TBS. butter
2 TBS. flour
2 C. Milk
salt & pepper to taste
paprika

Cook Mac until almost done. Melt butter in medium saucepan. Sauté onion in butter.
Add flour, whisk until blended. Add the milk a few TBS. at a time and whisk in each
time until well blended. (This avoids lumps) lower to a medium heat and whisk often to
avoid burning at bottom of pan. When sauce starts to thicken and bubble add cheese, salt
and pepper. Stir and cook until cheese is melted. Put Mac. in to 8x8 or 9x9 pan. Pour
sauce over top. Sprinkle paprika on top if desired. bake at 350 degrees for 20-25 mins or
until bubbly around edges.

Spicy Black Bean and Yam Chili

2009-11-23T10:50:00.001-05:00

Spicy Black Bean and Yam Chili
1 rating/review
MAKES 11 cups ACTIVE TIME: 15 min TOTAL TIME: 40 min

1 Tbsp Wegmans Basting Oil
1 pkg (16 oz) Food You Feel Good About Sliced Peppers and Onions (Produce)
1 dry chipotle pepper, coarsely chopped
2 cups Food You Feel Good About Vegetable Culinary Stock
3 cans (15.5 oz each) Food You Feel Good About Black Beans, undrained
1 can (14.5 oz) Food You Feel Good About Diced Tomatoes with Roasted Garlic & Onion
1 medium yam or sweet potato (about 1/2 lb), peeled, diced 1/2-inch
2 Tbsp Italian Classics Chianti Red Wine Vinegar
1 clove Food You Feel Good About Peeled Garlic, chopped
1 Tbsp Wegmans Hot Cocoa Mix
2 Tbsp Wegmans Pure Honey
1 1/2 tsp chili powder
1/2 tsp cumin
1/8 tsp ground cinnamon
Salt and pepper to taste

Heat basting oil in medium stockpot on MEDIUM-HIGH. Add peppers & onions and chipolte pepper. Cook, stirring, 3-4 min until soft, but not browned. Add stock, beans and liquid, tomatoes, yam, vinegar, garlic, cocoa powder, honey, chili powder, cumin, and cinnamon.

Bring to a boil. Reduce heat and simmer on LOW, uncovered, 25-30 min. Season to taste with salt and pepper.

Option(s):
Use Wegmans Patisserie Hot Cocoa Powder.

Pizza Crust/BBQ Chicken Pizza

2009-11-20T11:34:00.003-05:00

Pizza Crust

3 cups flour (substitute 1 cup whole wheat if you want)
1 teaspoon salt
2 Tablespoons oil (usually olive)
1 cup warm water
1 packet of active-dry yeast (2 1/4 teaspoons)
1 teaspoon sugar

Dissolve yeast in warm water and add sugar. Wait until the yeast starts to float. Combine yeast mixture and all other ingredients in a bowl. Knead for several minutes until dough clings together and no longer sticks to the bowl. (If you've been kneading for a while and the dough is still gooey, just add a little more flour). Knead for a few more minutes to mix everything together thoroughly. Spread over 9x13 pan or cookie sheet or a pizza pan. Add toppings. Bake at 350 for 20-30, minutes until crust is golden.

For the BBQ chicken pizza (our favorite), we add Sweet Baby Ray's BBQ sauce, mozzarella, cooked shredded chicken breast, diced green peppers & red onions, cooked chopped bacon, diced fresh pineapple, fresh cilantro (sometimes). Delicious!!

artichoke dip

2009-11-08T21:03:00.004-05:00

1 cup mayonnaise
8 oz cream cheese
1 cup Parmesan cheese (it works with the kraft kind, but I usually use the fresh kind from Wegmans)
1/2 cup onion chopped
1 can artichoke hearts in water, drained and chopped

Mix all ingredients well sprinkle top with paprika and bake at 350 for 20 min

Usually I just throw everything in my food processor without even chopping the onion or artichoke hearts. Then I just pulse until the consistency I like, makes this super simple!

Serve warm with crackers, pita chips, or bread chunks.

another website to check out

2009-11-08T20:59:00.002-05:00

This week I discovered a great website with lots of yummy and easy recipes...

http://mykitchencafe.blogspot.com

I tried the caramel crunch bars, skillet lasagna, and honey lime enchiladas. ALL were totally fabulous. Just passing on a good thing.

Cilantro Jalapeno Hummus

2009-10-25T21:29:00.002-04:00

Cilantro Jalapeno Hummus
2 T tahini
3 T lemon juice
2 cloves garlic, minced (add extra if you are making garlic hummous)
1 can garbanzo beans, rinsed and drained
3 T water
1/2 tsp salt
1 bunch cilantro, loosely chopped
1 jalapeno, seeded and diced

Optional: You could skip the cilantro and jalapeno for a garlic hummus Blend well in your food processor! Serve with any vegetable, chips and pitas.

FYI: If you want it less spicy make sure you remove all the membrane from the jalapeno and make sure you get a nice a shiny (no white lines) jalapeno. The darker and more white lines a jalapeno has on it the spicer it is.

Chicken Satay with Orange Noodles

2009-10-25T21:25:00.002-04:00

Takes some time to make but absolutely delish.

Need: For Chicken
2 limes
1/2 c. Rice Vinegar
1/3 c. Chunky Peanut Butter
1/4 c. Cilantro (minced)
1 Tlbs Ginger (minced)
3 cloves Garlic (minced)
3 Tlbs Soy Sauce
3 Tlbs Light Brown Sugar
1 Tlbs Asian Sesame Oil
4 chicken breasts (about 1 1/2 lbs or about 12 frozen chicken tenders)

1. Marinate the chicken
Place 8 bamboo skewers in cold waters to soak until ready to use. Grate 1 tsp zest from the limes and squeeze 1/4 c. juice. In a bowl, whisk together the lime zest and juice, vinegar, and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar, and sesame oil. Reserve about 1/2 c. of the mixture in a separate bowl for use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for at least 10 minutes, or cover and refrigerate for up to 2 hours.

2. Cook the chickenMeanwhile, prepare a charcoal grill or, preheat a broiler grill. When ready to cook, remove the chicken from the marinade, discarding the marinade. Divide the strips among the 8 skewers (I cut the tenders in half lengthwise), threading the strips on lengthwise. Place the skewers on the grill, or put them on a baking sheet and place under the broiler. Cook turning once until seared and opaque throughout, about 6 minutes. Drizzle with some of the reserved sauce, or use reserved sauce for dipping.

Need: Noodles
2 Oranges
1/2 lbs Fresh chinese egg noodles (we use fettuccine noodles)
2 Tlbs Canola or Peanut oil
1 Tlbs finely chopped Ginger
3 Garlic cloves (minced)
6 oz sugar snap peas
2 Tlbs soy sauce
about 1/2 c. chopped green onions
1/2 c. dry white wine

1. Grate 1 tsp zest from the oranges and squeeze 1/2 c. juice and set both aside. Bring a large pot of water to a boil. Add the noodles to the boiling water and cook, stirring occasionally, until the noodles are tender. Drain and set aside.2. In a large frying pan over high heat, heat 1 Tlbs oil. Add the ginger and garlic and stir-fry just until fragrant, about 30 seconds. Add the sugar snap peas and stir fry just until tender crisp, about 1 minute. Stir in the orage zest and juice, wine (optional), and soy sauce and cook until slightly reduced, 1-2 minutes. Add the cooked noodles and green onions and toss gently to combine. Divide noodles to plates and top with chicken skewers. Serves 4.

Pizza Crust

2009-10-25T21:23:00.002-04:00

1 cup warm water
1 tablespoon yeast
1 tablespoon sugar

Place yeast and sugar in bowl; pour warm water over and allow to sit for about 5 minutes.
In another {larger} bowl place:
2 cups flour
1 tsp salt
1 TB olive oil
Mix for a minute.
Dig a well in the middle and add the liquid mixture. Mix again (will be gooey). Place bowl in a warm location and allow dough to rise for one hour (a little longer doesn't hurt either).Using a spatula, place dough on a well-floured surface. Knead slightly and roll, with a pin, into desired shape (you may have to add 1/4 cup flour to make dough more manageable). Grab a cookie sheet and sprinkle cornmeal evenly on both surfaces (err on the side of too much or your pizza will stick to the surface). Place your shaped dough on the cookie sheets. Your dough is now ready to be adorned with any toppings you wish.
Cook the pizza for 15 minutes in an oven heated to 425 degrees.

Lime(or Lemon) Chicken, Black beans and Rice

2009-10-25T21:11:00.002-04:00

This is one of my kids favorite things to eat. I'm pretty sure they were meant to be latino.

1/2-1 whole onion (chopped however you like..extra fine in this house)
2 tsp oil (i use olive)
sautee onions for a few
add 1 tsp cumin, 1/2 tsp tumeric (in spice isle); sautee for a min.

Add 1 cup of rice, sautee for 2 mins.

Add 2 cups water and 1 tsp salt. Bring to a boil. Reduce heat and simmer for 15-18mins ( i check after 8 mins or so and give a stir or 2)

1 costco sized can of chicken, shred. Add 1 tsp oil, 2 T lemon or lime juice and a handful of cilantro (rough chopped)

Open can of beans, drain and rinse.

Once rice mixture has cooked down add beans, 2 T of lemon or lime juice and handful of cilantro. Cover for 5mins.
Add chicken.

My kids eat it without tortillas but the adults eat this with the uncooked tortillas from Costco. Heat them in a pan with a dash of oil. Dry on papertowels. YUM

Broccoli Cheese Soup

2009-10-25T21:08:00.002-04:00

Joseph and I have been looking for the perfect broccoli cheese soup for YEARS. I hate when I eat a creamy soup and I get the flour burn on the back of my throat. This soup DOES NOT do this. It is perfection. seriously.

BROCCOLI CHEESE SOUP
From my friend Elizabeth Paul
1/2 C butter
- 1/2 C flour
- 1 Quart Half & Half
- 3 C cheddar cheese, grated
- 3 C broth (chicken or vegetable)
- 1 pkg frozen broccoli (or 2 small heads fresh broccoli chopped into bite sized pieces)
- 1 tsp salt
Combine broccoli, broth and salt – bring to a boil, simmer until broccoli is cooked.
Melt butter over medium-low heat. Add flour gradually, whisking. Simmer and whisk for a few minutes. Add half & half four times, whisking constantly (make sure it gets thick before each addition of half & half).
Add cheese.
Add broccoli/broth/salt mixture and stir.

French Toast Souffle

2009-10-25T21:06:00.002-04:00

10 C (1-inch) cubed sturdy white bread (about 16 (1 oz) slices)
Cooking spray
8 oz 1/3-less-fat-cream cheese, softened
8 large eggs
1 1/2 C 2% milk
2/3 C half-and-half
1/2 C real maple syrup
1/2 tsp. vanilla extract
2 Tb. powdered sugar
3/4 C maple syrup

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.Preheat oven to 375°. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.Yield: 12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)

Oatmeal Pancakes

2009-10-25T21:01:00.002-04:00

2 cups oatmeal
2 cups buttermilk
Combine and refrigerate overnite covered

Add:
2 eggs
2 T sugar
1/4 cup butter melted and cooled
1/4 t salt
1/2 cup flour
vanilla
1 t baking powder
1 t baking soda
1/2 t cinnamon (sometimes I use about a teaspoon)
Mix well (use an electric hand mixer) and cook - makes about 14-15 pancakes.

Sandy's Amazing Bluberry Coffee Cake

2009-10-25T20:59:00.001-04:00

Sandy’s Amazing Blueberry Coffee Cake

Filling:1 tsp butter
1 1/2 c blueberries
1/2 c sugar
1 juiced lemon
1/4 c water
2 T cornstarch

Batter:
1 stick butter
1 c sugar
2 eggs
3 1/2 c flour
1 t soda
1/2 t cinnamon
1 c buttermilk
1 t vanilla

Topping:
1/2 c brown sugar
4 T butter
1/2 c flour
cinnamon

Glaze:
1 c powdered sugar
2 T maple syrup
2 T milk

PREPARATION

Filling:
Cook berries with sugar, lemon juice, and butter. Bring to boil and reduce to a simmer - cook 3 minutes. Whisk water and cornstarch together. Add to fruit mixture and cook 4 minutes. Allow to cool.Batter:In a mixer, cream butter, sugar, and eggs. Beat until smooth. Mix flour, baking powder, soda, and cinnamon. Mix buttermilk and vanilla. Alternate adding flour and buttermilk. Mix until smooth.Topping:Mix all three ingredients until crumbly.Glaze:Mix until smooth.TO

ASSEMBLE CAKE:
Place half of the batter in a greased 9x13 pan and spread evenly. Spread blueberry filling on top. Drop remaining batter on top of the fruit in globs trying to cover most of the filling. Sprinkle on the topping. Bake at 350 for 30-35 minutes or until top is golden and a toothpick inserted comes out clean.Allow to cool for 5 minutes and drizzle glaze over the cake.

Sausage Potato Soup

2009-10-25T20:57:00.001-04:00

Sausage Potato Soup (with secret ingredients)

5-6 medium sized potatoes, cut into 1" cubes

1 lb. bulk pork sausage

1 medium onion, chopped1 cup light cream

1/4 cup butter6 cups chicken stock

1 1/2 Tbsp. vanilla extract

2 Tbsp. balsamic vinegar

freshly ground black pepper

Bring chicken stock to a boil in a large pan. Add potatoes and onions. Cook until potatoes are tender. Meanwhile, brown sausage in a separate pan. Add the cooked sausage to the potatoes and stock. Add the cream and butter. Stir until butter is melted. Add the vanilla and balsamic vinegar right before serving.

*if the men in your life are picky you can omit the vanilla and vinegar or cut them back but I think it's perfectly WONDERFUL as is*

Red Mango/Iceberry/Pinkberry

2009-10-25T20:55:00.000-04:00

RED MANGO Frozen Yogurt
*I used lowfat yogurt and whole milk*-
2 C plain yogurt (greek style yielded the best results)-
1/2 C sugar (a little less than 1/2 cup, actually)-
1/2 C milk
between 1/8 - 1/4 tsp xanthan gum
Mix ingredients together, follow directions for your ice cream maker (Cuisinart - 25 minutes)*you can get xanthan gum at whole foods. It works as an emulsifier. It keeps ice crystals from forming, so you get a creamier texture.*

Chicken Cordon Bleu

2009-10-25T20:52:00.001-04:00

This is one of my most requested recipes. It's so yummy and uber easy.

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules (just smash boullion cubes if you don't have granules)
1 tablespoon cornstarch
1 cup heavy whipping cream

DIRECTIONS

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Buttermilk Syrup

2009-10-25T20:47:00.003-04:00

BEST. SYRUP. EVER.

1 stick butter
1/2cups buttermilk (make your own 1T lemon juice and 1/2cup milk; let sit for 5mins)
1T Karo Syrup
1 cup sugar

Melt butter; add sugar; add Karo; add buttermilk; mix together until small bubbling begins, stir constantly for 1 min.
DO NOT BOIL.

Remove from heat.
Add 1/2 tsp baking soda
1/2 tsp vanilla extract
cinnamon if you wish (i don't do this)

Make sure you are using a pot that is pretty deep, the soda causes the syrup to "foam". Stir together. Syrup keeps in the fridge for 2 weeks.

You'll never buy syrup again.

visiting teaching chicken salad sandwiches

2009-10-25T16:40:00.002-04:00

by Mallory Steele

mix & marinate 4C shredded, cooked chicken for 2-3 hrs. in: 2T veg. oil 2T orange juice 2T cidar vinegar.

Add: 1 C chopped water chestnuts (about 2 cans-I only used half a can)
1 C chopped onions
1 C chopped celery
1 t. salt
2 C mayo -I probably only used 1 1/4 C-just enough to make it moist.

refridgerate for 1 hour
Add 1 C chopped cashews just before serving.

makes 8 croissant sandwiches. super yummy.

Chicken Chili (served at cooking group)

2009-10-25T16:30:00.000-04:00

3 cans (15 oz. each) Great Northern Beans
1 can (49 1/2 oz.) Chicken Broth

Add to the broth:

2 tsp garlic powder
1 tsp Cumin
2 tsp oregano
1/2 to 1 tsp cayenne pepper
1 can (7 oz.) diced green chiles
1-2 cups chopped onion

Cover beans with broth mixture and bring to a boil. Simmer (partially covered) for 2 hours. Add 4 cups cooked and diced chicken breasts (you can used canned rinsed chicken or one whole rotisserie chicken). Just before serving, add 2 cups sour cream and 3 cups of grated jack cheese. Stir until melted...but...DO NOT BOIL.

AMAZING white chili that is totally worth the extra effort. This also freezes and reheats really really well.

lettuce wraps (like PF Changs but better)

2009-10-25T16:29:00.003-04:00

2 tsp Vegetable Oil
4 cloves of Garlic, minced
1 Tablespoon minced Ginger (I use the bottled kind and add about 1/2 a tablespoon, you can always add more but you can't take any out!)
1-1.5 lbs ground chicken (turkey works too)
1 cup minced mushrooms
1/4 tsp salt
1 8 oz can water chestnuts, drained and minced
1/2 cup finely sliced green onions
1/4 cup low sodium soy sauce
2 tsp seasame oil
1 lemon, zested and then juiced
1 tsp hot sauce
1/3 cup chopped cilantro
1 head iceburg lettuce

Heat oil in a large skillet over medium heat. When oil is hot, add minced garlic and ginger. Saute for just a minute, then add the ground chicken, mushrooms, and salt. Cook until meat is cooked through. Add water chestnuts and green onions. Cook for a few minutes. Add soy sauce, sesame oil, juice and zest from lemon, and hot sauce. When everything is cooked through, remove from heat and add cilantro. To serve, carefully separate whole leaves from lettuce. Wash leaves and wrap in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling into lettuce leaf, roll up and serve with dipping sauce.

Dipping Sauce

1/4 cup soy sauce
1/8 cup seasoned rice vinegar
1 tablespoon minced ginger (start with less and adjust to taste)
2 tablespoons chopped green onions

wisk together and serve with wraps.

NOTES:
This recipe is well worth the extra work. The main key is to have everything all chopped up and ready to go before you start cooking, or have friends over to help while the chicken cooks. My favorite part of this meal is that the leftovers taste amazing the next day over rice. YUM. Enjoy!

hearty and yummy bran muffins

2009-06-24T11:47:00.003-04:00

1 1/4 cups flour
1/4 teaspoon salt
1 1/2 cup All-Bran cereal
1 egg, beaten
1 Tablespoon baking powder
1/2 cup sugar
1 1/4 milk
1/4 vegetable oil

Combine cereal and milk in a large bowl and let stand for 2 minutes. Combine dry ingredients in a separate bowl. Add egg and oil to cereal mixture and beat well. Add dry ingredients all at once, stirring only combined. Spoon into greased muffin cups and bake at 400 degrees for 15-17 minutes. Makes about 1 dozen. This batter may be refrigerated for up two weeks before baking.

** My Mom made these for me in CA and they were SO good. I love that it makes a small recipe, but can also be easily doubled. We added some cut up cherries and reconstituded dried cranberries. I think these would be delish with fresh blueberries. My favorite way to enjoy them has been just plain, fresh out of the oven with butter and jam.

Topsy Turvy Lasagna

2009-06-24T11:43:00.003-04:00

Preheat Oven to 350

Boil one 10 oz package of egg noodles

Brown 1lb ground beef in skillet
Drain grease
Add one 28oz jar marinara sauce (or 24 oz and a little water to get every last bit out of the jar)
simmer for 10 minutes

In a large bowl combine beef/sauce mixture and five cups cooked wide egg noodles

add in:
2cups (16oz) low fat cottage cheese
1 cup of mozzarella cheese and a handful of Parmesan cheese.

Mix well and pour into a greased 9x13

Top with another cup of mozzarella cheese and handful of Parmesan

bake uncovered at 350 for 15-20 minutes

Strawberry Cake (or Cupcakes)

2009-05-29T22:59:00.002-04:00

1 package yellow or white cake mix
4 eggs
3 Tablespoons flour
1 small package strawberry jello
1/2 cup water
1 scant cup of oil (almost but not quite full)
1/2 of a 10oz package of strawberries

Combine all ingredients (except strawberries). Mix well for 3 minutes or so. Add strawberries and mix well. Bake at 350 degrees in a greased and floured pan...

25-30 minutes for 9'' rounds
40-45 minutes for 9 x 13'' pan
20-23 minutes for cupcakes

Cool and ice.

Strawberry Buttercream Frosting

cream together one stick of softened butter and approx 4 cups of powdered sugar. blend together until very fluffy. add the other half of the 10 oz package of strawberries very slowly. I usually blend mine in a blender or mash them up. Add the strawberries until the frosting reaches desired taste and consistency.

fruit dip

2009-03-24T13:50:00.001-04:00

super easy once you get the marshmallow fluff out of the container.

1 package Cream Cheese
1 small jar Marshmallow Fluff or Cream
2 tsp Lemon Juice
Zest of one Lemon

Mix together until creamy and smooth. It is easiest if you bring the cream cheese to room temperature and warm up the fluff a little. Serve with a variety of fruits and enjoy!

Strawberry Heart Cupcakes

2009-02-09T16:28:00.002-05:00

Strawberry Heart Cupcakes

1 package strawberry cake mix
2 cups (16) oz sour cream
2 eggs
1/3 cup strawberry preserves
1 can vanilla frosting divided (OR MAKE YOUR OWN)
Red food coloring
red and pink sprinkles

In a large bowl, combine the dry cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes. Place 27 paper or foil liners in heart shaped or standard muffin tins. (if using standard tins, tuck a 1/2 in foil ball or marble between each liner cup to form a heart shape. Fill cup half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. Bake at 350 degrees for 22-27 minutes. or till toothpick comes out clean. Cool ten minutes before removing from pans.

Decorate with colored frosting and sprinkles as desired.

Makes 2 dozen.

German “Puffy” Pancakes of Love

2009-02-09T16:15:00.002-05:00

German “Puffy” Pancakes of Love

1 cup milk
1 cup flour
6 eggs
1 tsp salt
1 TBS sugar
6 TBS butter. Cubed (I never use this much, usually 4 TBS is enough)
* I also like to add about a tsp of vanilla because I am fancy like that*

Preheat oven to 425*.
In a blender, combine milk, flour, eggs, salt, and sugar. Blend until smooth; about 30-60 seconds.
Place cubed butter in a 9x13 glass baking dish and place in oven for butter to melt. Once butter has melted, remove dish and pour in mixture from the blender. Return to oven and bake for 20-25 minutes ... until golden brown.

These are great topped with fruit (strawberries are the favorite in our house) or maple syrup. My personal favorite way to eat is to squeeze a little lemon juice over my piece and sprinkle with powdered sugar. Yum.

**If you are not familiar with German pancakes, the batter rises a LOT. Make sure to leave at least 8 inches of 'growing room' in your oven, above the dish. Do not double mixture into one casserole dish! The corners and sides (and on occasion, the middle too) will raise about 6-8 inches and fall slightly when removed from the oven. Also ... this serves about 4 adults ... although, most of the time, my husband can eat half of the casserole dish himself. So, if you have a big crowd, plan on making a few casserole dishes to satisfy everyone. This also re-heats extremely well ... much easier than standing over the frying pan cooking pancakes all morning.

molten chocolate cakes

2009-02-09T16:10:00.002-05:00

Molten Chocolate Cakes

(makes 4 small cakes)
4 squares BAKER'S Semi-Sweet Chocolate (or other good quality baking chocolate)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

Chicken Corn chowder

2008-12-03T13:24:00.003-05:00

2 TBL olive oil
1 medium onion, finely chopped
3 large carrots, peeled and chopped
3 stalks of celery, diced
4 cloves of garlic, minced
3 14oz cans of chicken broth
1 2lb bag of frozen corn or 8 ears of fresh corn (cut kernels off)
2 large chicken breasts, cooked and shredded
1/2 cup heavy cream
8oz sour cream
salt and pepper to taste

Heat oil in large pot over medium heat. When hot, saute onion, carrots and celery until slightly softened, about 5-8mins. Stir in garlic and cook for 1 min then add chicken broth, corn and chicken. Cook for 5 mins, until heated through. Reduce heat to low and stir in sour cream, salt and pepper to taste.

Top with avocado and tomato if desired.

Shredded Chicken Taquitos

2008-12-03T13:17:00.002-05:00

2 TBL extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper (optional)
1 TBL finely chopped jalapeno pepper (optional)
2 cups cooked and shredded chicken breast
3 TBL fine chopped cilantro (I use less than this)
1/2 tea salt
1/2 tea cumin
1/4 tea pepper
1 can diced tomatoes (with green chilies optional but yummy) *i run this through a blender*

3 TBL oil
burrito sized tortillas

Ina skillet, heat oil over medium heat. Add onion, bell pepper and jalapeno. Cook 3-5 mins or until veggies are tender.
Stir in chicken, 3TBL cilantro, salt, cumin, pepper and tomatoes, cook 5mins.
Place oil into large skillet over medium heat. Place 2 large TBL chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks.
In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side.
Remove and place on papertowel lined plate.

Creamy enchiladas

2008-12-03T13:03:00.003-05:00

These are my 2nd favorite enchiladas. I LOVE them.

2 cups of chicken, cooked and shredded
2 TBL olive oil
1 clove garlic crushed
8oz tomato sauce
1/4 tea salt
3 cups heavy cream
3 bouillon cubes- chicken
1/3 cup olive oil
12 tortillas
1.5 cups monteray jack cheese
1 large onion 1/4 tea sugar

Saute onion in 2TBL oil. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer, 5mins. In large saucepan heat cream. Dissolve boullion in cream. Don't heat too hot. Set aside
In small skillet heat 1/3 cup of oil and dip each tortilla in oil turning once for a few secs to soften, drain them on paper towels. Dip tortilla in cream- place on flat surface, add 3TBL of chicken mixture and roll up. Place rolled tortilla seam side down in baking dish (9x13). Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake at 350 25-30mins.

Easy chicken cordon bleu

2008-12-03T13:00:00.003-05:00

1 TBL butter
4 boneless chicken breast cooked and shredded or cubed
1/4 white wine (or cooking wine)
1 can cream of chicken soup
1/2 cup shredded swiss cheese
1/2 cup diced ham (i use lunch meat slices ripped up)

In skillet cook chicken in butter until chicken is cooked through. Remove chicken.
In same skillet add wine and stir to deglaze the pan. Add the soup, cheese and ham. Heat to boiling, stirring often.
Return chicken to skillet, reduce heat to low.
Cover and cook for 5-7mins or until all is warm.
Serve over egg noodles or rice.

Easy Alfredo kids love

2008-12-03T12:54:00.002-05:00

2 sticks butter
1/2lb grated Parmesan cheese (i usually buy fresh grated but the green can works too)
1lb. fettuccine noodles
salt
1 box frozen spinach (optional, very optional)
1/2 cup milk

Beat softened (not melted) butter with cheese until creamy.
Cook fettuccine.
Return noodles to warm pot. Toss with 1/2 tea salt, cheese/butter mixture. Add 1/4 cup milk. stir. if needed add the other 1/4 milk. serve with additional cheese. add broccoli or chicken or shrimp whatever you like.

Pork Tenderloin

2008-12-03T12:50:00.002-05:00

1 2lb pork tenderloin
1 enevelope dry onion soup mix
1 cup water
3/4 cup apple juice
3 TBL minced garlic
3 TBL soy sauce (or shoyu)
black pepper to taste

Place pork in crockpot with soup packet. Pour water, juice and soy sauce over the top, turn the pork to coat. Carefully spread garlic over the pork leaving as much on the top of the roast during cooking as possible. Sprinkle with pepper and cover. Cook for 8hrs on low. Serve with juice on the side as au jus.

My kids LOVE this.

Heather's famous macaroni and cheese

2008-12-03T12:45:00.002-05:00

1 and 2/3 cups macaroni, cooked and drained
2 TBL cornstarch
1 tea salt
1/4 tea pepper
1 can evaporated milk
1 cup water
2 TBL butter
2 cups cheddar cheese, divided

Preheat oven to 375.

Combine cornstarch, salt and pepper in medium saucepan. Add evap. milk, water and butter. Cook over medium heat, STIR CONSTANTLY, until mixture comes to a boil. Boil for 1min. (still stirring) Remove from heat. Stir in 1.5 cups cheese (I usually add more). Add macaroni, mix well. Pour into dish. Top with remaining cheese (i always add more).

Bake for 20-30mins or until cheese is melted and light brown.

Cheesy Stuffed Baked Ziti

2008-12-03T12:36:00.002-05:00

1lb ziti pasta
2 TBL extra virgin olive oil
1/2 medium onion, finely chopped
1lb ground beef
1/2 tea salt
1/4 tea pepper
1 26oz jar Pasta Sauce
1 15oz container ricotta cheese
1 cup shredded mozzarella
1/2 cup grated parmesean
pinch salt and pepper
2 cups shredded mozzarella

Cook pasta according to package Drain and set aside.
Place olive oil in a large pot over medium heat. Saute onion until softened.
Brown ground beef, drain grease off.
Add to onion and add pasta sauce. Reduce heat to low and stir in noodles.
Place ricota, mozzarella, pamesean, salt and pepper into a large bowl. Stir until well combined.
Place 1/2 of pasta in 9x13 baking dish.
Spoon ricotta mixture evenly over pasta.
Pour remaining pasta over cheese. Then sprinkle with shredded mozzarella.
cover with foil
Bake at 350 for 30mins, remove foil and bake 10mins longer.

Slow cooked Carnitas Tacos

2008-12-03T12:27:00.002-05:00

1.5lb pork shoulder or pork butt
1 cup water
pinches of salt and pepper
1 small onion thinly sliced (i mince mine, as Joseph doesn't like onion but loves the taste)
1 can Rotel tomatoes with chilies, Mild version ( i run this through a blender)
1/4 cup chopped cilantro
1/2 of a lime, juiced (sometimes I use a whole lime, i really like lime)
salt to taste
small white onion minced

White or corn fajita size tortillas
lettuce
cheese
tomato

Place roast in crockpot, pour water in the crockpot, season roast with salt and pepper and add onion slices.
Cook on low for 6-10hrs.
When completely tender remove from crockpot.
Discard juices, de-fat, shred and place back in crockpot.
Stir in tomatoes, cilantro, white onion, salt to taste and lime juice.
Keep on warm until ready to serve.

Stuffed Shells

2008-11-03T11:09:00.001-05:00

1 package uncooked jumbo shells
1 lb. lean ground beef
1 jar chunky pasta sauce
1/4 cup water
8 oz. chive & onion cream cheese
1 1/2 cups shredded mozarella
1/2 cup parmesan
1 egg
1 to 2 Tbsp. parsley, if desired

Preheat oven to 350.

Cook & drain shells as directed on package.

In 10-inch skillet, brown ground beef on medium-high. (I season it with some Italian Seasoning and garlic salt, pepper...)

Cool slightly, about 5 min.

Pour pasta sauce (down to the top of the label) into 9x13 baking dish; add water & use measuring cup to mix the two & spread them around (this is my own variation).

In large bowl, mix cream cheese, 1 cup of the mozzarella, the parmesan, egg, & ground beef.

Spoon mixture into each shell.

Arrange stuffed shells over sauce in baking dish.

Pour remaining sauce over shells, covering them completely. Cover with foil. Bake 40-45 min. or until bubbly & cheese filling is set.

Remove from oven; remove foil & sprinkle shells with remaining cheese.Bake 5-10 min. longer or until cheese is melted.

Sprinkle with parsley, if desired.

Eat and then be glad I have an awesome friend like Catherine who shared this recipe with me!!

p.s. These make GREAT leftovers.

Roasted Sweet Potato Salad with Warm Chutney Dressing

2008-11-03T10:56:00.003-05:00

Prep time: 15 min
Cook time: 30 min
Serves: 8

Salad:

4 medium sized potatoes peeled and cut into 1-inch pieces
5 Tbls Olive Oil
1 Tbl Finely chopped fresh rosemary
1 tsp salt, plus more as needed
1 tsp freshley ground black pepper, plus more as needed
1/2 tsp ground cumin
1/2 tsp ground ginger
1 cup green pumpkin seeds (aka pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper

Dressing:

6 Tbl balsamic vinegar
1/3 cup mango chutney
2 Tbl Dijon mustard
2 Tbl honey
2 garlic cloves minced
1/4 cup olive oil

Make the Salad:

Preheat Oven to 425 F

In a roasting pan, combine potatoes, 3 Tbsp olice oil, rosemary, salr, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat the remaining 2 Tbsp olive oil in a skillet over medium high heat. Add the pumpkin seeds and cook, stirring until toasted. Transfer seeds to a plate and season with salt and pepper. In a small bowl, combine cranberries, scallions, and red pepper and set aside.

Make the Dressing:

Prepare the dressing by combinig all the ingredients (except olive oil) in a small saucepan and heat. Remove from hear and whisk in olive oil.

Assemble salad by gently tossing the roasted potatoes with the redd pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Pumpkin Soup

2008-11-03T10:55:00.000-05:00

Pumpkin Soup

Sautee 1/4 cup butter
1 cup onion (diced)
1 clove garlic

Add:
1 tsp cury
1/2 tsp salt
1/4 tsp coriander
1/8 tsp crushed red pepper
3 cups chicken broth

Bring to a slow boil.

Add:
16 oz Pumpkin
1/2 cup heavy whipping cream
1/2 cup half and half

To thin out put in a blender

To serve, have chives and sour cream available.

Pumpkin Dip

2008-11-03T10:54:00.002-05:00

Pumpkin Dip

15 oz can of pumpkin
Small can of marshmallow cream
8oz cream cheese at room temperature
Lots of cinnamon (to taste)

Mix together well and serve with apples, gingersnaps, or snickerdoodles.

chocolate pumpkin cookies

2008-11-03T10:54:00.001-05:00

Chocolate Pumpkin Cookies

One bag chocolate chips
One small can of pumpkin
One box of spice cake mix

Preheat the oven to 350F.

Mix pumpkin and cake mix well, until you don't see anymore lumps. Add chocolate chips and mix. Spoon out cookies onto a cooking sheet. Bake for 15 minutes.

Pumpkin Muffins

2008-11-03T10:52:00.000-05:00

1/2 cup butter (unsalted, softened)
3/4 cup brown sugar
1/2 cup milk
4 eggs
1 15 oz solid pumpkin
1 1/2 cups whole-wheat flour
1 cup yellow cornmeal (I usually substitute oatmeal)
2 tsps baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves

Heat oven to 350 degrees. If not using silicone pans, lightly coat two 6 cup muffin tins with cooking spray.

In a large bowl, with an electric mixer on medium high speead, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients and beat for 3 minutes or just until smooth.

Spoon batter into the muffin pans. Bake for 25-30 minutes or until a tooth pick inserted into the center of a muffin comes out clean. Remove from oven and cool on a wire rack.

**Optional but very tasty is to add a small bag of chocolate chips to the batter right before you spoon it into the muffin tins**

Healthy Penne Casserole (aka "Tofu Stuff")

2007-11-20T14:16:00.000-05:00

Mandy: Don't fear the tofu!!!

1 pkg. silken tofu
16 oz. penne pasta
1 jar pasta sauce (I use Ragu Sundried Tomato & Sweet Basil)
1 egg
1 tbsp. (or so) dried or fresh parsley
1/2 cup parmesan
1 pkg. shredded mozzarella cheese

Preheat oven to 350.
Cook pasta as directed on package to al dente so they don't overcook.
Drain the water from the tofu (don't be afraid!).
In a small bowl, combine the tofu, parmesan, parsley, & egg. Stir well.
In a casserole, layer the sauce, tofu mixture, pasta, & cheese as follows:

A little sauce
1/2 of the pasta
All of the tofu
A couple handfuls of cheese
More sauce
The rest of the pasta
The rest of the sauce (make sure it covers all of the pasta!)
The rest of the cheese (make sure it covers all of the sauce!)

Bake, covered, for 45 minutes or until warmed through.

This dish makes a lot & keeps well, so you can heat it up for leftovers.

P.S.: It doesn't taste like tofu!

Chicken with Capers & a side of Green Beans

2007-11-15T10:12:00.000-05:00

I found this on BHG.com because I was looking for a way to use a jar of capers I had on hand. I posted the recipe, plus any changes that I made when I was trying it last night. I did a half recipe; it took about 15 minutes, I think.

4 skinless, boneless chicken breast halves (about 1-1/2 lb.)
1 Tbsp. Dijon-style mustard
4 Tbsp. olive oil
salt & pepper
1/4 cup seasoned fine dry bread crumbs (I used chicken flavored stuffing & it worked, even though the crumbs weren't "fine" or anything)
8 oz. green beans, trimmed
2 lemons, 1 sliced and 1 juiced (because I did a half recipe, I used just 1 lemon: half for juicing & half for slicing)
1 Tbsp. capers

Place one chicken breast half between sheets of plastic wrap. Lightly pound with flat side of meat mallet to even thickness. Repeat. (I dispensed with this step & the recipe worked fine.)
Brush chicken with mustard (I just spread some around with my finger--I'm so technical sometimes); sprinkle evenly with salt, pepper, and bread crumbs to coat. (To do this without making a huge mess, I just did the mustard, salt, pepper, & bread crumbs on one side, then put the breasts with that side down in the heated oil & did the mustard, salt, pepper, & bread crumbs on the other side. Let me know if you find an easier way to do this part!)
Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains (170F). Transfer to plates.
Add 2 tablespoons olive oil to skillet. Cook green beans in oil 4 minutes or until crisp-tender; add lemon slices the last minute. Transfer to plates.
Add juice and capers to skillet; heat through. Drizzle on chicken.
Makes 4 servings.

Fluffy Chocolate Dessert (aka Catfood)

2007-11-12T18:28:00.003-05:00

1 large angel food cake
1 12 oz package of semisweet chocolate chips
2 tablespoos sugar
16 oz Cool Whip
6 eggs, separated

Melt chocolate chips, egg yolks, and sugar in a double broiler. Cool. Fold into beaten egg whites. Fold into Cool Whipe. Tear cake into bite siz pieces and fold into chocolate mixture. Place in a 9x13 Pyrex Dish and refrigerate over night.

*This dessert has been nicknamed catfood ever since I was a little girl and my Grandma made this for Thanksgiving one year. My older cousins, not wanting me to share in the bliss that is eating this dessert, decided to tell me it was catfood so I wouldn't try it. It took me awhile, but I figured things out and now it is one of my favorite desserts!*

Strawberry-Cranberry Jello Salad

2007-11-12T18:28:00.001-05:00

This is for you Cat!

1 Large Strawberry Jello
1 small can cryshed pineapple drained
1 apple shredded
1/2 cup chopped walnuts (optional)
1 - 1pound can whole cranberry sauce

Dissolve jello with 1/2 cup less water then directed. Mix in the rest of the ingredients and pour into mold. Refrigerate until firm.

*Hope this works with your un-used Jello molds. This recipe is from my grandma.

Grandma's Chicken Rolls

2007-11-12T18:28:00.000-05:00

1 can (8) Pillsbury Crescent Rolls
1 3 oz package cream cheese softened
2 Tblsps butter or margarine, softened
1/8 tsp pepper
1/4 tsp salt
1 Tblsp or a little more chopped green onions
1 Tblsp milk
a few fresh mushrooms thinly sliced
2 cups chicken (cooked, boned and diced) (can works too)

1/4 cup (or a little more) melted butter
Parmesan Cheese

Blend cream cheese, butter and milk until smooth. Add Salt, pepper, onions, and milk. Fold in chicken and sliced mushrooms. Unroll crescent rolls and separate into triangles. Spoon about 1 tablespoon of the chicken muxture onto the roll. Fold the ends of the rol around the chicken mixture, pinching to seal (part of stuffing may show). Rolli n melted butter and Parmesan cheese. (To cut down on fat you can just place them on a lightly sprayed baking sheet and brush with butter and sprinkle with the cheese).

Place on an ungreased baking sheet and bake at 350 F for 20 minutes or until golden brown. Serve with gravy made from diluted cream of chicken soup.

*This is great comfort food for fall. I remember requesting these every week from my Grandma because they are soooo yummy! If you don't like mushrooms, don't worry, you can't even taste them..in fact you could probably leave them out. Enjoy!*

Elders' favorite chocolate chip cookies

2007-11-08T09:57:00.000-05:00

I was printing this out for the Elders, so I thought I'd post it. These cookies have made me famous among the missionaries all over the area! I made the instructions pretty idiotproof for them, so that's why they're so verbose.

1 cup white sugar
1 ½ cups packed brown sugar
1 ½ cups butter or margarine, softened (I use shortening)
2 teaspoons vanilla
3 eggs
4 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
chocolate chips, to taste (I usually use about half a bag)

· Heat oven to 350.
· In large bowl with electric mixer, beat white sugar, brown sugar, & butter (shortening) until light & fluffy (usually about 2 minutes).
· Beat in vanilla & eggs until well blended.
· Gradually beat in flour, baking soda, & salt. (I usually add the flour a cup at a time & stir for awhile in between.)
· Stir in chocolate chips.
· Drop dough onto ungreased cookie sheets by rounded tablespoonfuls (I have a cookie dough scoop from Bed, Bath, & Beyond that works great for this) 2 inches apart.
· Bake 8 to 10 minutes or until light golden brown (I do 8, but your oven might be different). Cool on cookie sheets 1 minute; remove from cookie sheets to cooling racks.

* HIGH ALTITUDE: Decrease shortening to 1 cup, white sugar to ¾ cup, & brown sugar to 1 ¼ cup.

Busy night chicken & penne

2007-11-02T08:12:00.000-04:00

up to 4 chicken breasts (for just my husband & me, I only use 1)
penne pasta
1/2 cup Kraft Light Italian dressing, divided
1/4 cup parmesan
broccoli cuts
red bell pepper, diced (I usually use about 1/3 of a pepper)

Cook the pasta.
Meanwhile, cut up the chicken into bite-sized pieces. Add 1/4 cup of the dressing to a saucepan; heat on medium-high until it just starts to bubble. Add chicken.
Cook chicken in dressing until cooked through; add broccoli & peppers & cook until tender. (If using frozen broccoli, add broccoli just after chicken.)
Drain water from pasta & return to pot. Add chicken mixture, parmesan, & remaining dressing to pot; stir well. Serve.

This dish takes hardly any time at all (10-15 min. if the chicken is thawed already), is low in fat & high in antioxidants, & the red & green of the veggies makes for great presentation!

This recipe comes from the Kraft Food&Family magazine.

Witch's Hat Calzones

2007-10-29T13:20:00.000-04:00

This recipe is from Better Homes & Gardens.

1 3.5-oz. pkg sliced pepperoni
4 oz. cream cheese, softened (a lot)
1/4 cup parmesan cheese
2 8-oz. pkgs refrigerated crescent roll dough (total of 16 crescents)
1 egg, slightly beaten
1 Tbsp. water
pizza sauce, warmed

Toppings (optional):
parmesan cheese
Italian seasoning
red pepper flakes
black olives

Cut out designs in 6-12 slices of pepperoni. Jack-o-lanterns are pretty easy because the pepperonis are already round, but you can do stars, moons, triangles, etc. (If you have an hors d'oeuvres cutter, use it.)
Chop up remaining pepperoni.
In a small bowl, stir together cream cheese, pepperoni, & parmesan. Set aside.
Preheat oven to 425.
Lightly grease a large baking sheet; set aside.
Unroll packages of crescent dough; separate dough into individual triangles. (If you don't have a huge baking sheet, just do one package at a time.)
Place half of the triangles on the baking sheet.
Mix together the egg & water in a small bowl.
Brush the edges of the triangles with the egg mixture.
Place a heaping tablespoon of the pepperoni-cheese mixture in the center of each triangle.
Top with remaining triangles. Press edges together so they seal.
Pierce dough a few times with a fork to vent.
Brush dough with egg mixture.
Fold short edge up, forming a hat brim.
Decorate "hats" with some of the pepperoni shapes &/or olives & sprinkle with parmesan, Italian seasoning, &/or red pepper flakes.
Bake 8-10 minutes or until golden.
Serve with warm pizza sauce.

These look so cool, you have to see them for yourself! Your kids will love helping you decorate them.

Mummy Dogs

2007-10-29T13:12:00.000-04:00

This recipe is from Better Homes & Gardens

12 hot dogs
1 package breadstick dough (12-count)
capers
ketchup
mustard

Preheat oven to 375.
Remove hot dogs from package & pat dry.
Unroll breadstick dough from package.
Stretch dough for each breadstick out to 12 inches & wrap around the hot dog, leaving some of the hot dog showing.
Press 2 capers into the breadstick dough for eyes. (Press hard; the capers don't stick all that well sometimes)
Place Mummy Dogs on a greased baking sheet & bake for 12 minutes or until breadstick dough is golden brown.
Serve with mustard & ketchup, especially if you can find the kind that are crazy colors!

These were a huge hit at the Bloomington University Ward Halloween Party. To see how cute these can be, watch the video!

Amazing Mustard Pork Chops

2007-10-29T12:32:00.000-04:00

2 pork chops, about 1-pound total weight
2 teaspoons infused oil (I used Olive Oil)
1/2 cup hard cider (Apple Cider works just as well)
1 tablespoon grain mustard (Something like Grey Poupon or a spicy mustard)
1/3 cup heavy cream (no skimping!!)

(1 Package Gnocchi to serve alongside)

Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Season with Salt and Pepper. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.

Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.

(This recipe is from Nigella Lawson on the Food Network. I made it and absolutely love it even with cheaper mustard and apple cider. The gnocchi are absolutely perfect in this recipe, especially when they soak up the yummy sauce. Enjoy!)

7-up Marinade

2007-10-26T10:21:00.000-04:00

¼ c. oil
½ c. soy sauce
1 can 7-up
¼-1/2 tsp. garlic powder
Up to 5 pounds of Chicken or beef

Mix up all ingredients and place in a large Ziploc back with your choice of meat. Marinade over night for best flavor and grill. We often use this for chicken and slice it over a salad. This is also fabulous on flank steak for fajitas. Yum!!
-Tiffany Packard

Poppy Seed Chicken

2007-10-01T09:48:00.000-04:00

1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups sour cream (low fat works)
2 cups cooked and cubed chicken
1 (8 ounce) box of Ritz crackers, crushed
1/2 cup butter or margarine, melted
1 tablespoon poppy seeds

Heat Oven to 350 F

Mix soup and sour cream. Add Chicken.

Mix crackers with butter and poppy seeds. Divide cracker mixture in half and mix one half with the chicken mixture. Spread half of the remaining cracker mixture in a greased 9x13 pan. Spread chicken mixture over cracker crumbs. Put remaining cracker mixture on top. Bake, uncovered, 30 minutes.

From "Remedies for the 'I Don't Cook' Syndrome"

Chocolate Chip Banana Bread or Muffins

2007-10-01T09:38:00.000-04:00

1 cup sugar
1/2 cup butter or margarine
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 bananas, mashed
1 teaspoon vanilla
1/2 cup (or a little more) chocolate chips (can substitute nuts if you like)

Heat Oven to 350 F

Cream sugar and Butter. Add eggs and beat well. Sift or mix flour, baking soda, and salt. Add bananas, vanilla, and chips.

For muffins, spray or grease muffin cups or use cupcake liners in muffin pans. Fill muffin cups 2/3 full. Bake 20 to 25 minutes.

For bread, put batter in a paper lined or well-greased and floured 5x9 in loaf pan or two 41/2x81/2 inch pans/ Bake 1 hour.

Chicken, Dill, and Pasta Salad

2007-10-01T09:27:00.000-04:00

3/4 Cup Mayonnaise
3/4 cup sour cream
1 tablespoon dried dill weed
1 tablespoon onion salt
2 cups cooked and cubed chicken, cooled (can also use canned chicken)
2 cups halved red grapes
2 cups chopped celery
1 package (12 oz) large shell macaroni, cooked, drained, and cooled.
**I've used bow-tie and penne pasta before, works great**

In a small bowl, mix mayonnaise, sour cream, dill weed, and onion salt.

In a glass salad bowl, combine chicken, grapes, celery and macaroni. Stir in mayonniase mixture. Chill before serving.

Recipe from "Family Dinners: Easy ways to feed your kids and get them talking at the table"

Cafe Rio Dressing and Sweet Pork

2007-09-29T14:53:00.001-04:00

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.
______________________________________________________
Café Rio Sweet Pork

3-4 lbs pork roast (can substitute chicken)
-1 cup brown sugar
-3 cups salsa*Mix ingredients in a crock pot and let cook for 10 hours on low.

Cilantro-Lime Rice and Beans

2007-09-29T14:51:00.001-04:00

Cilantro-Lime Rice

1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Pumpkin Whoopie Pies

2007-09-29T14:46:00.000-04:00

Pumpkin Whoopie Pies
Recipe by Rachael Ray

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Pudding Cookies

2007-09-29T14:43:00.000-04:00

Pudding Cookies

1 cup butter
1 large egg
1 cup sugar
1 (3 ounce) box instant pudding mix (any flavor)
2 cups flour
1 teaspoon baking powder

Cream butter and sugar, add egg and instant pudding. Beat well, add sifted flour and baking powder. Roll into small balls, flatten with fork on a cold greased tray. Bake 350°F degrees for 15-20 minutes.

You can add chocolate chips, strawberries, etc. Delish

Tofu Stirfry

2007-09-29T14:34:00.000-04:00

Sarah H.

Pupusas

2007-09-25T09:44:00.000-04:00

There is really no recipe, so this will have to do...

Harina de Maiz (tortilla mix, cornmeal flour, I prefer MASECA)
**Mix according to directions on package (USE VERY WARM WATER) and add salt to taste. Dough should not be sticky, but should be a little tacky and not dry. You should be able to form a ball in your hand very easily. If you push it down, the dough shouldn't crack. Once made, cover with a damp clean dish cloth and set aside for about ten minutes.

For filling use shredded mozzarella cheese and/or refried beans. It is easier if you mix the cheese and the beans together first before filling the pupusas. I use canned refried black beans from the mexican aisle (Goya is always a good brand) and those taste almost authentic.

Before you start, make sure you heat either a good size frying pan or skillet to medium high heat (really hot, water should sizzle when dropped but not instantly evaporate).

MAKING THE PUPUSAS

I do it like an assembly line so it is easier. You will need a small bowl of vegetable or canola oil, your premade MASECA, and your filling. Take a small handful of the MASECA and form into a ball. Use your thumbs to create a little basket from the ball, this is where you will place your filling. Add about a spoonful of filling (depending on the size of your ball and desired pupusa this may vary, you should have enough filling to create a hearty pupusa, but not so much that you can't seal up your basket). Seal up the filling inside your "basket" and then use a little oil on your hands to form the basket back into a slight ball and then into a fat tortilla. Place on the hot skillet/pan and turn when light brown on one side. Cook so that the pupusa is nice and golden brown all over.

Serve warm with "curtido" (coleslaw) and salsa. Add sour cream if you want. ENJOY!

I learned this by watching, so sorry if the recipe is hard to follow. Good luck and Buen Provecho!

Mandy V.

Curtido (what you put on top of Pupusas)

2007-09-25T09:42:00.000-04:00

CURTIDO (SPICY CABBAGE SALAD)

1 med. green cabbage, shredded
1 lg. carrot, shredded
3/4 c. apple cider vinegar
1 c. water
1 tbsp. salt
1/2 tsp. oregano
1/2 tsp. crushed red chili flakes

Mix together vinegar, water, salt, oregano and chili. Put cabbage and carrot in a large bowl. Pour vinegar mixture over cabbage mixture. Toss to completely cover cabbage mixture with vinegar mixture. Cover, chill, preferably overnight to blend flavors. Serve over pupusas or as a side dish.

**I usually just use the coleslaw mix that is pre shredded and it works just fine. Be sure to chill well before serving so the flavor blends. Also, I tend to add a little more oregano to jazz it up a bit.

Mandy V

Salsa Verde (Green Salsa)

2007-09-25T09:39:00.001-04:00

Salsa Verde

1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste

1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2 Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Mandy V.

Easy Valentine's Day (or any day) Chicken

2007-09-25T09:18:00.000-04:00

5-7 Chicken breasts or other chicken pieces...enough to cover the bottom of a 9''x13'' pyrex
1 medium bottle Russian Salad Dressing
1 medium jar Apricot Preserves (or Apricot and Pineapple Jam)
1 packet Lipton Onion Soup Mix

In a pot over medium-low heat mix the jam, dressing, and soup mix until well blended and liquidy.

Place chicken in glass baking dish, pour mixture over chicken.

Cover with foil and bake at 375 F for 35-40 minutes or until chicken is cooked through.

Delicious when served over white rice.

Chicken and Wild Rice soup

2007-09-24T13:38:00.001-04:00

1 package (4.3oz) Rice A Roni Long Grain & Wild Rice Original
1¼ cup water
1 chicken bouillon cube
½ cup chopped carrots
½ cup chopped onion
½ cup chopped celery
¼ cup butter
¼ cup flour
1 cup cream
3 cups chicken broth
6 chicken tenders or 3 chicken breasts
Olive oil for cooking chicken (approx 2-3 Tablespoon)

Empty contents of Rice A Roni (including the packet of flavoring) into a baking dish. Add water and bake at 325 for 45 minutes – 1 hour. In a large pan, heat oil and then add bite-size pieces of chicken and cook thoroughly. In a separate (large) pan, melt butter and sauté vegetables. Add the flour to the pan. Then slowly add the chicken broth to blend smooth. Add the cream and then the rice mix and then the chicken mixture. Can be made ahead.

Chicken Pot Pie

2007-09-24T13:36:00.000-04:00

3-4 boneless chicken breasts cooked and chopped
1/3cup butter
1cup chopped onion
1cup chopped celery
1 small potato chopped
1/2 bag frozen mixed veggies of your choice
1/2 cup flour
2 cup chicken broth
1 cup half and half (I use fat free)
1teaspoon salt
1/2 teaspoon pepper
1 refridgerated pie crust (not frozen)

Melt butter and saute onions and celery at medium for 10 mins. sprinkle flour and add chicken broth; stir till smooth. Add half and half, cook over medium. Stir till think and bubbly. Add chicken, salt, pepper and veggies. Pour mixture into a lightly greased 11x7 casserole dishUnfold pie crust and press out any creases. Sprinkle 1 teaspoon flour over crust, roll out crust using rolling pin. Place crust over mixture. Fold under extra dough and crimp. With a sharp knife cut 2 slits in crustBake at 400 for 30mins

*If edges get too brown you can cover with foil
__________________

Homemade Mac and Cheese

2007-09-24T13:35:00.000-04:00

1 and 2/3 cups dry elbow noodles cooked and drained
2 Tablespn cornstarch
1 teaspoon salt
1/4 teaspoon black pepper
1 can evaporated milk
1 cup water
2 Tablespn butter
2 cups shredded sharp cheddar cheese

Preheat oven to 375, Grease a 2qt casserole dishCombine cornstarch, salt and pepper in medium saucepan. Stir in evap. milk, water and butter. Cook over medium heat. stirring constantly, until mixture comes to boil. Boil for 1 min Remove from heat Stir in 1.5 cups cheese until melted. Add macaroni, mix well. Pour into casserole dish. Top with remaining cheese.Bake for 20-25 mins

Enchiladas Suizas

2007-09-24T13:34:00.000-04:00

2 onions diced
8oz green chiles
1 clove garlic
2Tablespn butter
2Tablespn flour
1.5 cup chicken broth
1/4lb monteray jack cheese
2 scallions chopped
12 corn tortillas
1.5 cup shredded chicken
1 cup heavy cream
1/4 teaspoon cumin
salt to taste

Chop onions and chiles. Mince garlic. Melt butter and saute onions in butter.Stir in flour and chicken broth. Add chiles, garlic, salt and cumin. Simmer for 15mins. Briefly fry torillas in oil. Drain on papertowels. Dip tortillas in sauce. Put a little chicken on eat and top with some cheese. Roll up and place seam down in a casserole dish. Pour remaining sauce over them, pour cream over them and sprinkle with remaining cheese and scallions. Bake at 350 till hot and bubbly

Pumpkin Gooey Cake

2007-09-24T13:31:00.000-04:00

Paula Deen

Cake: 1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling: 1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

Pumpkin Cheesecake

2007-09-24T13:30:00.000-04:00

INGREDIENTS
1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can pumpkin
2/3 cup Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmegDIRECTIONS
PREHEAT oven to 350 degrees F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

Red Velvet Cake

2007-09-24T13:26:00.000-04:00

1/2 c butter
1 1/2 c sugar
2 eggs
2 ounces red food coloring (typically 2 1-oz. bottles; yeah it's a lot)
2 TBSP cocoa
2 1/4 c cake flour (you can use regular, but cake flour is better)
1/2 tsp salt
1 TBSP white vinegar
1 c buttermilk
1 tsp vanilla
1 tsp baking soda

Cream butter and sugar, then add eggs. In a small bowl, stir food coloring and cocoa together evenly to make a paste, then add the paste to the creamed mixture. Separately, mix flour and salt. Alternate additions of flour/sale and buttermilk to the batter, beginning and ending with flour/salt. Add the vanilla. In a separate bowl, combine soda and vinegar. Beware, it will foam up a bit. Add the soda/vinegar mixture to the batter, blending gently rather than beating. Bake 25 to 30 mins. at 350 degrees in two 8-inch greased and floured round cake pans. Cool on racks. If desired, split each layer into 2 layers (use a very sharp knife or even dental floss; I usually don't bother and just do two layers).Frost with a cream cheese frosting.

Slow Cooker Lasagna

2007-09-24T13:23:00.000-04:00

Slow Cooker Lasagna

12 lasagna noodles, uncooked
1 lb. ground beef, browned and drained
1 teaspoon Italian seasoning
1 jar (28 ozs.) spaghetti sauce
1/4 cup water
1 carton (16 ozs.) ricotta cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in the bottom of a greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles in the slow cooker. Over the beef, layer half the sauce and water, half the cottage cheese and half the mozzarella cheese. Repeat Layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes approx. 8 servings.

Roasted Garlic Dressing

2007-09-24T13:22:00.000-04:00

6 tablespoons olive oil
10 large garlic cloves,unpeeled
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons apple cider (I never have this on hand, and just sub apple juice)
1 tablespoon Dijon mustard

Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil. Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.

Chocolate Frosting

2007-09-24T13:21:00.001-04:00

1/2 cup butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Yellow (Vanilla) Cake

2007-09-24T13:20:00.000-04:00

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

Heat the oven to 350 degrees F. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

Icecream Sandwich Dessert

2007-09-24T13:18:00.000-04:00

Ice Cream Sandwich Dessert

19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 jar (11-3/ ounces) caramel ice cream topping
1 cup salted peanuts (optional)

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, caramel ice cream topping instead of fudge and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.Yield: 15 servings.

Blueberry Pumpkin Poundcake

2007-09-23T20:21:00.000-04:00

Blueberry-Pumpkin pound cake

3 cups plus 2 teaspoons all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
3 large eggs
1 1/3 cups canned pumpkin
1/3 cup sour cream
1/2 cup 1% milk
2 cups fresh or frozen blueberries

Glaze
1 cup sifted powdered sugar
1 tablespoon canned pumpkin
2 1/4 teaspoons 1% milk
1/4 teaspoon vanilla

-Pre-heat oven to 325 degrees. -To prepare cake, coat 10 inch bunt pan with cooking spray; dust with 2 teaspoons flour, set aside. -Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until light and fluffy. Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes). Add eggs, 1 at a time, beating well after each addition. Add pumpkin and sour cream, and beat well. Beating at low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Fold in blurberries. -Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden toothpick insterted comes out clean. Cool in pan 15 minutes. After 15 cool on a wire rack or cutting board. -To prepare glaze, combine powdered sugar and remaining ingredients, stirring until well blended, drizzle over cooled cake.

Best Dessert Sauce EVER

2007-09-23T20:19:00.000-04:00

Best Ever Sauce

1/2 cup butter
1 cup sugar
1/2 cup light cream
1 1/2 teaspoons vanilla

Heat butter, sugar, and cream over very hot heat for 12-15 minutes. Stirring until well blended and slightly thickened. Do not let the sauce boil!! When thick add vanilla and a dash of nutmeg. Serve hot.

Orange Julius

2007-09-23T20:14:00.003-04:00

ORANGE JULIUS
½ can frozen orange juice concentrate
1 C. milk
1 C. water
¼ C. sugar
1 tsp. vanilla
14-20 ice cubes

Add all contents to blender. Blend. Serve.

Corn Bread and Honey Butter

2007-09-23T20:14:00.001-04:00

1 jiffy yellow cake mix (with required ingredients)
1 jiffy cornbread mix (with required ingredients)

Prepare both mixes in separate bowls according to respective directions. Gently combine batters and put in large roasting pan. (I usually just use a 9X13 baking dish.) Bake at 350 degrees for 35 minutes.

Honey Butter
Recipe from the Friend magazine (May 2006)

¼ Cup honey
2 Tbsp. soft butter or margarine
2 Tbsp. cool whip, thawed

Mix the ingredients together until smooth and serve on cornbread or toast or frenchtoast or whatever.

Chicken Pesto Pasta

2007-09-23T20:05:00.000-04:00

Trader Joe's has the cheapest fresh basil and alreadytoasted pine nuts! I love this recipe. The amount ofbroccoli is up to you, I just buy a fresh head, chopit, dunk it in boiling water and toss it in. Chicken Pesto Pasta
Boil 1 lb. pasta (like penne)- Boil on medium low
In a separate pot boil 1.5 lbs of chicken until tender. Shred chicken.

Combine 4 T cream cheese and 2 c chicken broth in a saucepan on low for 7-10 minutes, or until melted together.

In a blender or food processor combine 3 cloves of garlic, 2 cups fresh basil, 6 T grated parmesan, 4 T extra virgin olive oil, 4 T pine nuts, 1 tsp. salt.
Puree.

Add extra oil if it is way too clumpy or cheese if it is too runny like water.

Blanch chopped broccoli in boiling water for a minute or so.

Toss pasta with cream cheese sauce, pesto, cooked chicken and broccoli.

Bacon Ranch Chicken

2007-09-23T20:04:00.002-04:00

6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite-size pieces
2 Tbsp. all-purpose flour
2 Tbsp. ranch dry salad dressing mix
1 ¼ cup whole milk (I used whole milk when I made this)
3 cups dried medium noodles
1 Tbsp. finely shredded Parmesan cheese

1. Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 Tablespoons drippings.

2. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Meanwhile cook noodles according to package directions. Serve chicken with noodles; sprinkle with Parmesan. Makes 4 servings.

Chicken in Lime Butter

2007-09-23T20:04:00.001-04:00

4 boneless skinless chicken breast halves (4 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
¼ cup butter
1 tablespoon lime juice (I usually use the juice of one lime)
½ teaspoon dill weed
¼ teaspoon minced chives

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.

Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken.

Chopped Salad

2007-09-23T20:03:00.001-04:00

Romaine lettuce (red leaf can be used, but romaine is better)
Bacon (cooked and crumbled … just a few slices, to taste)
Swiss cheese (or provolone works too … cubed or grated)
Avocado
Craisins (a handful or two)
Sugared almonds (again, a handful or two)
Girard’s Champagne dressing (don’t use the “light” version)

Toss salad ingredients. Dress salad lightly with dressing and serve.
Note: It’s better not to pour the dressing directly on top of a serving of salad. The dressing is strong if it’s not mixed into the salad

Make Ahead Burritos

2007-09-23T20:01:00.000-04:00

Yields: 14-16 burritos

1 lb. cooked beef, pork, or chicken (I have used 2-3 chicken breasts)
1 (16 oz) jar of salsa
1 (16 oz) can of refried beans
taco seasoning mix, optional
16 (8 inch) tortillas
16 oz Monterey jack or cheddar cheese cut into sticks

Shred meat (should have about 3 cups). In large skillet, combine meat, salsa, beans, and seasoning mix. Cook and stir over medium heat until heated through. Heat tortillas. For each burrito, place spoonful of meat mixture on tortilla near one edge. Top with a cheese stick. Fold in sides, and roll up starting with the meat/cheese end. Eat what you want and freeze the rest.

To freeze: Wrap frozen burritos individually in foil. (In our house, they tend not to last all that long, so I’ve just thrown them into a gallon size Ziploc bag, and they’ve been eaten prior to getting freezer burned.)

To cook: Bake in a 350 degree oven for 20-30 minutes (if serving right after preparing or taking them from the refrigerator.) They’ll need a lot more time if they’re taken from the freezer (probably about 45 minutes … unless you tried micro-defrost to speed the process … haven’t tried that, but you might.) Also, if you’re in a hurry, they can be microwaved … they won’t end up crispy like the baked ones, they’re still good.
Frying option: If you prefer “chimichangas” instead of burritos, you can fry these. Just cook in oil over medium heat turning often for about 10-15 minutes.

A few additional notes: I thought the taco seasoning made the burritos a little too spicy, so you can tinker with it and cut back on the seasoning or omit it entirely. The beans and salsa are seasoned enough without all of the extra spice.
Also, you can cook the meat anyway you like. My friend, Wendy, who gave me the recipe usually grills the chicken and that gives the meat a nice flavor. The last two times I’ve made these, I have just thrown chicken in the crockpot in the morning with salsa and shredded it right before assembling the burritos. You can also use leftover roast beef or pork. This recipe is super flexible.
Lastly, the recipe called for 8” tortillas. Well, good luck finding that stated on any package. I could have guestimated, but I just ended up using the yummy uncooked Costco tortillas instead. Since the tortillas were bigger, I ended up getting only 14 burritos instead of the 16 the recipe should yield, but seriously, what’s 2 more burritos? J So, I just cooked the Costco tortillas as usual (although I was careful not to let these get too dark) and then assembled the burritos.

Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli

2007-09-23T19:57:00.000-04:00

2 boneless, skinless chicken breasts (6-8 oz. each)
1 T. balsamic vinegar
2 T. extra virgin olive oil
2 stems rosemary, leaves stripped and chopped
salt and freshly ground black pepper to taste
2 cloves of garlic, minced
Ravioli
salt and freshly ground black pepper to taste
1 pkg. (12-16 oz.) fresh ravioli
3 T. butter, cut into small pieces
2 T. balsamic vinegar
2 handfuls grated parmesan cheese
¼ c. fresh parsley leaves, chopped

Marinate the chicken: coat in vinegar, then olive oil. Season with rosemary, salt & pepper, let stand 10 min.

Cook ravioli 6-8 minutes, then drain water.

Heat non-stick medium skillet over med-high heat, add chicken and garlic to the pan. Cook chicken through, turning occasionally (10-12 min). When chicken has cooked halfway (5-6 min), prepare butter for ravioli. To a cold skillet, add butter and turn on med. heat. Let the butter brown, then add cooked ravioli. Heat pasta through, then add balsamic vinegar and cook 1-2 minutes. Add cheese, parsley, salt, and pepper to the pasta and remove from heat.