Monday, December 29, 2008

Raspberry and Almond Shortbread Thumbprint Cookies

OH MY! Are these little things divine! I made these for a cookie exchange and had to make another batch for the family. They are simply sinful!

Raspberry and Almond Shortbread Thumbprint Cookies

Ingredients:
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

Glaze:
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
3 1/2 teaspoons milk

Directions
1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on un-greased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Peas With Mushrooms (& Terragon Corn)



This side dish has been a family favorite for years. I comes from a recipe book "House Specialties" by Deanna House . I love her book because it is full of delicious recipes that use every day ingredients. Peas with Mushrooms has been a tried and true favorite. I made this for a Christmas family dinner on Sunday and it was a total hit. I also made Tarragon Corn which is another Deanna House recipe we love. Both recipes are made in the microwave for convenience but are easily made on the stove. Either way they are delicious!

Peas with Mushrooms
2 Tbs butter or Margarine
6 green onions, chopped
1 8oz can mushrooms, drained ( or 8oz fresh mushrooms, chopped and sauted)
2 10oz pkgs frozen peas
2 tsp sugar
½ tsp basil leaves, crushed
½ tsp salt

In a 2 quart microwave-safe casserole dish, place butter and green onions. Microwave on full power, covered for 2 minutes. Stir onions and add mushrooms, frozen peas, sugar and basil. Microwave on full power, covered, 10 – 12 minutes, stirring twice. Add salt. Serve piping hot.

Tarragon Corn
1 10oz pkg. frozen cut corn ( I use a 16oz bag)
¼ c sliced green onions
1 Tbs butter or margarine
½ tsp sugar
½ tsp cornstarch
¼ tsp salt
¼ tsp tarragon
Dash of pepper

In a 1 quart microwave- safe casserole combine all ingredients and cover with a lid or plastic wrap that is vented. Microwave on full power for 5-6 minutes or until corn is tender and sauce is bubbly, stirring once or twice.

Wednesday, December 3, 2008

Italian Soup


More commonly known as Zuppa Toscana at Olive Garden, this soup is delish! My sweet friend Carmen shared the recipe with me, and it is a family favorite, especially on a cold day. By making it at home you can control how spicy you like it. They serve it really spicy at Olive garden, so I make it more mild for my family. I also use baby red potatoes since they hold their shape a little better than russet potatoes, but it really is up to you what you prefer. Enjoy!
Italian Soup
1 lb. roll Bob Evans Italian Sausage -or your favorite flavor
1 yellow onion- diced
1 small bag baby red potatoes- sliced
1 bunch of kale
3-4 cans chicken broth
1/3 cup heavy cream
1 tsp garlic
Dash of hot red pepper flakes- to taste
Parmesan cheese- grated
Crumbled bacon- optional
Slice baby red potatoes and cook in soup pot with chicken broth. Wash Kale and slice leafy part off the stems (discard stems). Cut up leafy part and put in pot with chicken broth,Saute onion and crumbled sausage and cook through. add to soup and simmer for about 15 minutes till kale is softened and potatoes are done. Stir in 1/3 cup heavy cream, and red pepper flakes.
Serve with grated parmesan cheese and crumbled bacon.

Porter Rockwell Salsa



While visiting my parents in Palmyra, NY on Thanksgiving, my mom made this delicious salsa! Thank you to Sister Weston, another site missionary, that shared it with her. My mom doubled the recipe and it was gone in no time. I plan on making it this weekend to go with some Honey Lime Enchiladas. Oooh, I can't wait!

Porter Rockwell Salsa
2 cups frozen petite corn- thawed
1- 15oz can black beans - drained
1 diced avocado
2/3 cup green onion diced
2 diced Roma tomatoes
1/3 - 2/3 cup chopped cilantro
1 clove garlic- minced
1-2 tsp hot sauce - to taste
1/2 tsp black pepper
1/2-1 tsp salt - to taste
1/2-1 tsp lime juice
2 Tbs red wine vinegar
1 1/2 tsp olive oil

Mix together and chill. directions say to allow to marinade for 1-2 hours. We couldn't wait and ate it fresh and it was delicious!

Tuesday, November 25, 2008

Sweet Potato Pie

In my search for a true southern recipe for Sweet Potato pie, a sweet lady from Alabama shared this cherished family recipe with me. It was her grandmothers recipe and it is wonderful! I thank her for her generosity in sharing it.

Sweet Potato Pie
1- 9” unbaked pie shell
1 ½ c mashed sweet potatoes
1 Tbs butter
1/3 c sugar
3 eggs (well beaten)
1 ½ c milk
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp mace
¼ tsp allspice

Boil sweet potatoes until tender. (or you may drain and rinse canned sweet potatoes, but fresh is best!) When cool, peel and mash to make 1 ½ cups. Add butter, sugar, eggs and remaining ingredients. Pour into un-baked pie shell and bake at 425* for 15 minutes. Then lower oven temp. to 350* and continue baking 30 min. or till done.

Mom's Sour Cream Apple Pie



Oh my, this is an incredible pie. In fact, my sister had it served at her wedding reception, it's that good! Yup, my dear mom made them all from scratch but, hey is there any other way? Especially with a mom that bakes the way she does! Anyhow, this is creamy and delicious, You need to grate the apples, don't cut them in chunks like a traditional apple pie, it won't be the same. This pie is perfect for any time of year! We had it served warm with vanilla ice cream for Thanksgiving :)

Mom's Sour Cream Apple Pie
3 c grated apples (best with yellow delicious)
3/4 c sugar mixed with 3 Tbs flour
1/2 t salt
1 beaten egg
1/2 tsp vanilla
1 cup sour cream

Peel apples and grate into a bowl. Set aside. In a separate bowl, mix remaining ingredients together and then stir in grated apples. Pour apple mixture into an unbaked pie shell. Spoon on crumb topping (recipe below)

Crumb topping:
With pastry blender mix until crumbly:
1/2 stick butter
1/2 cup flour
1/2 cup brown sugar

Bake 325*F for 40 min or until set.

Sour Cream Lemon Pie

I do not remember exactly where I got this recipe, maybe from a magazine at the doctor's office or something like that. But let me tell you, this is a simply divine pie! I would suggest it for a spring or summer dessert, but I made it one year at Thanksgiving and it was gone in a flash! I have tried it with lime, but lemon is still my fave!

Sour Cream Lemon Pie
Makes one 9” pie
2/3 cup sugar
3 Tbs. corn starch
1 cup Milk
3 egg yolks
1 tsp. finely grated fresh lemon peel
¼ c lemon juice
½ stick (¼ cup) butter cut in small pieces
1 cup sour cream
Cool whip for garnish

Mix cornstarch & sugar in medium size pan, whisk in milk till smooth, then whisk in yolks till blended, stir in lemon peel and juice
Add butter & whisk continually over medium heat about 5 – 7 minutes till boiling. Remove from heat and stir one minute longer. Cover surface with plastic wrap to keep skin from forming, Cool to room temp.
Stir in sour cream till well blended pour into pie shell, cover loosely and refrigerate 6 hours till set. Or up to 2 days
Just before serving garnish with cool whip, lemon slices and mint sprigs.

Grandma Miller's Famous Pumpkin Pie

This is a cherished family recipe. My Grandma was a wonderful cook and was known for her pumpkin pie. This pumpkin pie is different than your traditional rich and spicy pumpkin pie but it is so delicious! It is more of a pumpkin custard pie with a touch of cinnamon. Her original recipe called for 9 turkey eggs. She used the turkey eggs because she said it made it bake up lighter, but since turkey eggs are harder to come by, she suggested using a dozen chicken eggs and I think it turns out delicious just the same.
Enjoy!
Grandma Miller's Famous Pumpkin Custard Pie
Makes 4- 9"pies

1 29oz can of Pumpkin
1 pint half & half
6 cups Milk
2 - 2 1/2 cups sugar mixed with 4 Tbs Cornstarch
1 Tbs Vanilla
12 eggs
Pinch of salt
Cinnamon to taste

Place pumpkin in a heavy saucepan. cook and stir to caramelize the natural sugars in the pumpkin. (About 10 minutes) then add part of the milk. In another bowl, beat the eggs lightly and add sugar and the rest of the ingredients. Mix well. Add pumpkin and half and half. Mix well.
Pour into pie crust, fill FULL. Sprinkle cinnamon on top.
Bake at 4258 for 15 minutes, then reduce heat to 325* for about 15-25 minutes or till custard is done in the middle but still very soft. Pie will set as it cools.

Thursday, November 20, 2008

Tips for making a flaky pie crust!

My mom makes the most wonderful flaky pie crust and home made pies! A couple of years ago she did a class on making a flaky pie crust and sent me her notes. I love a good pie and my mom has spoiled me with some amazing pies. I will share some pie recipes with you soon, but for now, here are her tips on making a flaky pie crust!




TIPS FOR MAKING A FLAKY PIE CRUST

· ALWAYS USE VERY COLD LARD AND LIQUID

· USE A BOWL THAT IS MUCH LARGER THAN YOU THINK YOU NEED SO IT IS EASIER TO MIX.

· CUT LARD INTO CHUNKS BEFORE BLENDING INTO FLOUR.

· USE A PASTRY BLENDER. BLENDING IN LARD TO THE SIZE OF A LIMA BEAN.

· MAKE SURE YOU MIX IN ALL THE FLOUR ON THE BOTTOM BY USING THE PASTRY BLENDER TO SCRAPE ACROSS THE BOTTOM OF THE BOWL TO BRING THE FLOUR UP FROM THE BOTTOM.

· WHEN STIRRING IN LIQUID, BLEND GENTLY WITH A FORK. I LIKE TO USE A LARGE SERVING SIZE FORK FOR THIS.

· IT IS EASIEST IF YOU USE A HEAVY PIECE OF PLASTIC TO ROLL YOUR DOUGH OUT ON. I JUST CUT AN 18-INCH SQUARE. YOU CAN BUY IT BY THE HALF YARD IN SOME FABRIC STORES. OR YOU CAN USE A PIECE OF PLASTIC TABLECLOTH. PURCHASE ½ YARD AND USE ONE FOR YOURSELF AND GIVE ONE TO A BEST FRIEND THAT YOU WILL WANT TO TEACH HOW TO MAKE PERFECT PIE CRUST!

· HANDLE DOUGH VERY, VERY TENDERLY USING A GENEROUS AMOUNT OF FLOUR SO IT WON’T STICK TO PLASTIC SHEET.

· PLACE A PIECE OF DOUGH ABOUT THE SIZE OF A BASEBALL ON TO THE PASTRY SHEET, BARELY HANDLING IT SO YOU WON’T TOUGHEN DOUGH BY MIXING IN THE LARD BY FORMING IT INTO A TIGHT BALL.

· SPRINKLE A GENEROUS AMOUNT OF FLOUR ON TOP OF THE PIECE OF DOUGH SO IT WON’T STICK TO THE ROLLING PIN.

· GENTLY FLATTEN THE DOUGH WITH THE PALM OF YOUR HAND.

· ROLL OUT IN FOUR DIRECTIONS, NOT BACK AND FORTH. DO NOT USE THE HANDLES ON THE SIDE OF THE ROLLING PIN, RATHER USE THE PALMS OF YOUR HANDS TO ROLL THE DOUGH, BUT ONLY PUSH GENTLY.

· ROLL ONCE FORWARD, ONCE BACK (FROM THE CENTER) THEN, TURN THE PASTRY SHEET AROUND TO REPEAT THE FORWARD AND BACK MOTION AGAIN. BY TURNING THE PASTRY SHEET AROUND IT IS EASIER TO MAKE THE DOUGH INTO A CIRCLE A LITTLE LARGER THAN YOUR PIE PAN.

· WHEN THE DOUGH IS ROLLED OUT, WE WANT TO SEE THE PIECES OF LARD. THIS IS WHAT MAKES A FLAKY CRUST.

· WITH PLASTIC SHEET BRING ROLLED DOUGH AROUND THE ROLLING PIN AND GENTLY ROLL ONTO PIE PAN. HOLD THE ROLLING PIN HANDLE WITH YOUR HAND AND ALSO HOLD THE PIN WITH YOUR FIRST FINGER SO IT WILL STAY IN PLACE SO YOU CAN CONTROL THE DOUGH TO ROLL IN ON TO THE PIE PLATE

· PUSH EDGES INTO PAN AND CUT EDGE WITH A FORK.

· DO NOT MAKE THE SCRAPS INTO A BALL, RATHER JUST GENTLY PLACE ON TOP OF YOUR NEXT AND REPEAT PROCESS.

· WE TREAT PASTRY DOUGH THE EXACT OPPOSITE OF BREAD DOUGH. THE LESS WE WORK WITH IT THE MORE TENDER AND DELICIOUS THE CRUST.


Tender Pie Crust

Mix well in large bowl: 5 cups flour & 2 tsp salt

Mix in the salt with your pastry blender.
Cut up 1 lb COLD lard into flour.
Using a pastry blender blend till lard pieces are about the size of a lima bean

Pour 1 c milk in a liquid measuring cup and add 1 ½ tbs apple cider vinegar, stir.

Drizzle ½ of the milk over the flour/lard mixture and mix gently with a fork.

Add the rest and mix GENTLY until it just starts sticking together. Add more milk if needed. Dough should just stick together. Do not over mix.

THIS IS ENOUGH DOUGH TO MAKE 6 PIE SHELLS.
I make them and stack them together and freeze them for future use. PLACE IN A PLASTIC BAG OF WRAP IN FOIL. YOU ARE THEN READY TO MAKE A PIE WITH ALL THE MESS DONE AHEAD OF TIME!

**I LIKE TO MAKE A LARGE AMOUNT OF CRUMB TOPPING FOR MOST OF MY PIES SO I MAKE A LARGE AMOUNT AND STORE IT IN THE FREEZER IN A ZIP LOCK BAG, SO I AM EASLIY READY TO MAKE PIES AND HAVE ALREADY MAKE CRUMB TOPPING AND THE MESS OF MAKING THE CRUSTS ONCE IN 6 PIES.

I ALSO SCRAPE THE LITTLE BIT OF LEFT OVER DOUGH INTO A PILE ADD ALITTLE FLOUR TO IT AND CUT IT INTO SMALL PIECES AND MIX IT IN WITH MY CRUMB TOPPING. IT MAKES IT MORE DELICIOUS AND THEN THERE IS NO WASTE.

Crumb Topping

3 cups flour
3 cups brown sugar
1 ½ sticks cold butter or margarine
Blend well with a pastry blender till all is blended in to a nice crumbly mixture. Store in a gallon size zip lock bag and store in the freezer.

I usually sprinkle on about 2 cups of crumb topping to each pie. If you want to make an apple crisp you can use this topping for that and if you want add about ¾ c oatmeal to about 2 c topping crumbs. YUM!!

WHEN I AM READY TO MAKE A PIE, FROM THE STACK OF FROZEN PIE SHELLS, I JUST POP APART THE AMOUNT I WANT TO USE. IT WILL THAW OUT AS YOU MAKE YOUR FILLING. THEN MAKE THE FANCY EDGE AND FILL.

IF YOU DECIDE YOU WANT TO MAKE A PIE WITH A CRUST ON TOP, ADD CHUNKS OF BUTTER OR MARGARINE, MAYBE 4 OR 5 OVER THE TOP OF YOUR FILLING, THEN JUST PUT THE FROZEN ONE ON TOP OF THE PIE WITH FILLING, LET IT THAW ENOUGH TO HANDLE AND MAKE THE FANCY EDGE. I LIKE TO EITHER BRUSH THE TOP WITH MILK OR SOME BEATEN EGG. THIS MAKES THE PIE CRUST BAKE GOLDEN AND SO BEAUTIFUL.

IF YOU WANT TO MAKE A PREBAKED PIE SHELL FOR A CREAM/PUDDING PIE, PRICK THE BOTTOM AND SIDES OF THE THAWED SHELL WITH A FORK, MAKE THE FANCY EDGE.

PLACE AN EMPTY PIE TIN INSIDE THE UNBAKED CRUST. THIS HELPS IT TO STAY FORMED SINCE IT CAN’T FALL INTO THE CENTER WHILE BAKING. ABOUT HALF WAY THROUGH THE BAKING TIME YOU CAN REMOVE THE EMPTY PIE PAN ON TOP TO FINISH THE BAKING. IT USUALLY TAKES ABOUT 20 MINUTES depending on your oven, TO BAKE A PIE SHELL FOR CREAM PIES. Let cool completely before adding cold pudding.

ALWAYS BAKE PIES ON A RACK IN THE CENTER OF THE OVEN RATHER THAN WITH THE RACK ON THE BOTTOM. DEPENDING UPON THE SIZE OF YOUR OVEN YOU CAN BAKE 2-4 PIES AT A TIME.

DO NOT BAKE PIES ON MORE THAN ONE SHELF.

IF YOU ARE MAKING A PUMPKIN OR CUSTARD PIE, PLACE THE EMPTY PIE SHELLS ON THE OVEN RACK, THEN POUR IN THE LIQUID PIE MIXTURE. THIS IS MUCH EASIER TO CONTROL WITHOUT SPILLING THE LIQUID. GENTLY PUSH IN THE RACK SO AS NOT TO SPILL.

I USUALLY LINE THE BOTTOM OF MY OVEN WITH FOIL SO IF IT SPILLS OVER IS MUCH EASIER TO CLEAN UP.

I BAKE ALL OF MY PIES AT 350* EVEN THO A RECIPE MY SAY 400* OR 425* BECAUSE THE PASTRY GETS WAY TOO DARK. SOME OF THE RECIPES THAT I GAVE YOU ARE BAKED AT 325* THIS MAKES FOR A VERY TENDER CRUST FOR THOES PARTICULAR KINDS OF RECIPES.

IF YOU WANT TO USE PART WHEAT FLOUR OR ALL WHEAT FLOUR YOU CAN, BUT BECAUSE OF THE GROUND KERNALS IT WILL BE MORE HEAVY, BUT VERY LUSCIOUS.


This is a recipe using Crisco. …

PERFECT PIE CRUST

4 c flour
1 T sugar
2 t salt
1 ¾ c solid shortening (do not use oil, lard, margarine or butter)
½ c water
1 T white or cider vinegar
1 large egg

Put first 3 ingredients in large bowl and mix well with fork.
Add shortening and mix well with fork till crumbly.
Combine the two mixtures, stirring with fork until all are moistened.
Divide into 5 portions and make into a ball.
Wrap each portion in plastic and chill at least ½ hour.
Roll on slightly floured board.
Bake 12-15 minutes at 450 degrees in preheated oven. For a tart, bake 8-10 minutes at 450 degrees.
Make 5 pie shells or 2/1/2 double piecrusts.

-Marcia Clark

Monday, November 3, 2008

POPCORN!


Such a great time of year for popcorn! I have 3 GREAT ones to share - So Fun! EASY! YUMMY!

Chocolate Carmel Popcorn
14 ounces caramels
3 tablespoons butter or margarine
2 tablespoons water
12 cups air popped popcorn - 2 cups un-popped
1 cup peanuts or other nut of choice
4 squares finely chopped semi-sweet chocolate or 1 cup chocolate chips, melted
Directions
Preheat oven to 300°.
Microwave carmels, butter and water in a microwave safe bowl on high for 2-3 minutes or until carmels are completely melted. Stir after each minute of heating.
Combine popcorn and peanuts in a large bowl.
Drizzle the caramel mixture over the popcorn and peanuts.
Mix to coat.
Spread popcorn out on a greased baking sheet.
Bake for 20 minutes, stirring after 10 minutes.
Melt 1 cup of chocolate chips, spread over baked popcorn mixture and stir to combine.
Spread popcorn out on waxed paper to cool.
You may need to break some of the pieces into smaller clusters.
Store in a covered container at room temperature for up to one week.


Marshmallow/ Carmel Corn -- E A S Y
1 cup brown sugar
1 cup butter
1 bag of marshmallows (big)

Melt together - start with butter
pour over 2-3 bags of popped microwave popcorn (take out kernels)


Peanut butter/ Carmel Corn - - by Marcia Clark (Our family favorite)
1 cup of Karo Syrup
1 cup of brown sugar
1 cup of peanut butter

Melt together - start with syrup
pour over 2-3 bags of popped microwave popcorn (take out kernels)

Tuesday, October 14, 2008

Pumpkin Bread

This is from my sister Janae, she is an awesome cook and always has the best recipes to share.
Thanks Janae, I can't wait to make it!

So October is here and I have been craving some really good pumpkin bread. I love fall and when it finally cools down. It was actually cold this morning. So I was searching on the internet and found the recipe. I turned out so moist and yummy I had to share it. last year we cooked down our pumpkin and put it in the freezer. So I used fresh pumpkin(sort of).
The instant coconut cream pudding gave it a yummy flavor too. I made mini loaves to give as a fall gift with a ribbon and a cute tag tied to it.
- Janae

Pumpkin Bread
INGREDIENTS
1 1/4 cups vegetable oil
2 cups pumpkin puree
1 cup packed brown sugar
1 cup white sugar
2 (3.5 ounce) packages instant coconut cream pudding mix
1 teaspoon baking soda
5 eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped walnuts (optional)

DIRECTIONS:
In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired. Spread batter into two greased and floured 9 x 5 inch loaf pans. Bake at 325 degrees F (165 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
Original recipe yield 2 loaves or 6 or 7 mini loaves

Monday, October 13, 2008

Fish Tacos

I learned to love fish tacos while vacationing in Arizona because of this awsome little place called Mangos Cafe in down town Mesa. Oh, they are delicious!
Fish tacos served at Mango's cafe! Ohh, so yummy!

Mango's Cafe

They have an amazing menu of fresh Mexican food and I have to go every time I am in AZ. I also can't say enough about their fresh fruit juices. They are simply refreshing! My favorite is their Watermelon juice but the cantaloupe juice is a close second, they also have strawberry, lemon aide and Mango juice that are so delicious. But back to the fish tacos. I enjoy a good fish taco at most restaurants but none match the ones served at Mangos Cafe. They serve it with a fresh mango orange salsa, which I don't have a recipe for, but will do my best to track one down. In the mean time you can use my favorite recipe for mango salsa that I got from my sister Janae.

I can't say I can duplicate the fish toco at Mangos Cafe but we have our own simplified version that we make here at home with our kids that are pretty tasty and always a hit. Like any taco, you can fix it up any way you want, but here are some ingredients for starters.

Fish Tacos
Breaded fish fillets, baked and cut in half lengh wise- (keep them warm)



Soft taco size tortillas (we use flour)

Toppings:
Shredded cabbage
Lime juice
Shredded cheese
Mango salsa (my mango salsa is listed below)
Fresh salsa (fresh makes a difference but you can use your favorite)
Guacamole or diced avacado
Sour Cream

Place a couple pieces of baked fish in your taco shell and top with shredded cabbage, squeeze a little lime juice over the fish and cabbage, then top with salsa, cheese and what ever else you want. It's that easy and even tastier!

My homemade fish taco with fresh salsa

Mango Salsa
2-3 mangos, peeled and cubed
2 avocados cubed
1 cucumber, cubed
2-3 Tbs lime juice
1 green onion diced
Chopped cilantro
½ jalapeno diced (roasted or raw- if raw, remove seeds)

Stir together and serve fresh with chips. Great over fish or pork tacos!

Pork Tacos
To make pork tacos, I roast a pork loin in the crock pot with a little taco seasoning, not too much, I like to keep the pork flavor simple. Then I top it off just like the fish taco, cabbage, lime juice and all. Sooo delish, especially with the mango salsa!

Wednesday, October 8, 2008

Baked Oatmeal



This was served at a family breakfast the day after my Grandma Miller's funeral. It is delicious and flavorful and one of our favorites. We like to have it for breakfast but you could hot over ice cream too. Either way it is yummy! My mom has a recipe that is similar but this one was a little more moist so I am sharing this version.

Baked Oatmeal
(serves 6-8)

2 eggs
1 cup milk
1/2 cup oil
1 cup brown sugar, packed
2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoons salt
1 teaspoons cinnamon
3 cups quick cooking oats (uncooked)

Optional:
1/2 cup nuts
1 cup (plus) fruit- (I used fresh raspberries and one peach cut up - My mom has uses a dried fruit mix, blueberries or apples would be great too)

Mix all ingredients together. Pour into a lightly greased 9x13 baking pan. Mixture will be runny.
Bake at 350* for 25-30 minutes, don't let it brown.

Serve alone, or pour milk over the top and enjoy!

Tuesday, October 7, 2008

Honey Lime Chicken Enchiladas


I made these yummy enchaladas on Conference Sunday for my family and they were a total hit! They came together very easy and were so delicious. We all really liked the sweet yet slightly spicy chicken filling with the soft flour tortilla. These will be served again and again at our house!

Honey Lime Chicken Enchiladas
adapted from The Sisters' Cafe

1 pound chicken, cooked and shredded (I used 3 large chicken breasts)

6 tablespoons honey
5 tablespoons lime juice
1 tablespoons chili powder
1/2 teaspoon garlic powder

8-10 flour tortillas
1 pound monterey jack cheese, shredded
2 10oz cans green enchilada sauce


Cook and shred chicken and set aside.
Mix the honey, lime juice, chili powder and garlic powder till blended, then toss with shredded chicken and let it marinate for at least 1/2 hour.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Pour remaining enchilada sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Top with shredded lettuce, diced onions, diced tomatoes, sour cream, guacamole etc. or just eat them as is.

Cilantro Lime Rice


Cilantro Lime Rice
adapted from My Kitchen Cafe

This is a great side dish for your Mexican dishes. I really liked this recipe over others that I have tried because you cook the rice in chicken broth instead of water. It just gave it a lot more flavor, if you prefer the more simple flavor that you would find at Qudoba just cook it in water instead of the broth. Also, the recipe said to cook the cilantro with the rice but I like the flavor of the cilantro to be fresh, so I stirred in the chopped cilantro after the rice cooked.

2 tablespoons butter
1 1/4 cups rice
2 1/4 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 large lime
1/4 teaspoon cumin
2 tablespoons chopped cilantro

In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients except for the cilantro and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Stir in choped cilantro and serve.

My favortie recipes!

I have had so much fun making recipes from other great food blogs that I have decided to make a blog of my favorite recipes to share with others in hopes that they will enjoy them too!