What we've got cookin'

Fresh Summer Corn Salad

2011-07-30T14:55:00.002-04:00

I made this for a church picnic today and had a lot of compliments. This was a yummy refreshing salad! Thanks to Jen from Tatertos and Jello for sharing this great recipe on her blog!

Fresh Summer Corn Salad ( from Tatertots and Jello)

8 ears sweet corn OR 4 cups of frozen corn.
1 large red pepper, chopped
1 red onion, minced
3 large tomatoes, chopped, or 25 mini tomatoes, cut in half
1/3 cup cilantro, chopped
1/3 cup lime juice
1/3cup olive oil
Salt and pepper to taste

1. Cut the fresh corn off the cob or add the frozen corn to the pot and steam for 3 to 5 minutes in 1/4 cup water.
2. Remove lid and cook, stirring, 2 minutes more or until water evaporates.
3. Toss the corn with all other ingredients and chill.

**Be sure not to overcook the corn.

Makes about 6 cups.

Mulligatawny Soup

2011-03-13T16:32:00.002-04:00

My husband came home from work one day telling me about this great soup he had a lunch. The name was familiar, I remembered seeing it one one of my favorite recipe blogs. So, with a few clicks of a mouse, I found it! Thank you Melanie from Mel's Kitchen Cafe! This soup was incredibly good! Of course we love a good curry. This was a bit spicy, it may have been the brand of curry that I used which seems to be spicier than what I usually buy. So, you might want to start with less, and you can always add more. I added a little sugar, a full apple and half and half instead of cream. My family loved this! We ate it with some store bought Naan bread warmed in the oven. Melanie has a recipe for homemade Naan that I can't wait to make!

Mulligatawny Soup adapted from Mel's Kitchen Cafe

*Note: this recipe makes use of already cooked rice and chicken so plan accordingly!

*Serves 6-8

1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
¼ cup all-purpose flour
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
1 Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked rice, white or brown
2 cups cooked, diced or shredded chicken, (about 2 chicken breasts)
1 teaspoon salt
1 Tbs brown sugar
¼ teaspoon dried thyme
½ teaspoon black pepper
2 cups half and half (or 1 cup cream)

In a large pot, heat the oil over medium heat until hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the half & half and warm the soup through.

Amish Whoopie Pies

2011-03-13T16:20:00.004-04:00

These soft morsles of goodness are so incredibly good! Almost like a giant soft oreo. I first had them years ago when visiting my cousins. My mom made sure to get the recipe and make them for us. My aunt made them for a Christmas family dinner so I had to quick take some pictures so I could share the recipe with you!

Amish Whoopie Pies
1 1/2 c Crisco
3 c sugar
1 Tbs soda
1 1/2 c buttermilk
1 1/2 c hot water
3 eggs
1 c cocoa
1 Tbs vanilla
1 Tbs salt
6 c flour

Mix well. Bake on generously greased cookie sheets. Dough will be soft so spread dough in a circle to bake. Bake for 8 min. Carefully place on counter to cool.

Filling:
Beat with electric mixer till fluffy
3 c Crisco (Crisco works best)
6 egg whites
2 Tbs vanilla
4 Tbs milk
6 c powdered sugar

Carefully spread filling on bottom side of each cookie. then top with a second cookie to make a sandwich. keep individual cookie sandwiches in small sandwich bags
these are like homemade hostess ding dongs!

Other option for filling using marshmallow fluffWhoopie Pie Filling:
Some people prefer just using the Marshmallow Fluff right out of the jar and not making the below filling. Your choice.

1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner's) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract

* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only

** Marshmallow Creme may be substituted.

In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.

Perfectly Wonderful Cinnamon Rolls (& Orange Rolls)

2011-03-13T15:30:00.007-04:00

We made four batches of these on Christmas Eve and delivered them to friends and let me tell you, they were delicous! I got the recipe from The Sister's Cafe and it's a keeper! The key is to not over bake them. They are just barely golden when they are done. So, don't let them get too browned. The recipe comes with a buttercream glaze but I made mine with a homemade cream cheese frosting. I also made an orange roll variation which I will post at the bottom. These were a great treat to have Christmas morning!

Cinnamon Rolls - from The Sister's Cafe
2 c. milk
2 cubes butter (1 cup)
2 pkg yeast (4 ½ tsp)
1/3 c. warm water
1 1/3 c. sugar
1 tsp salt
4 beaten large eggs
8 c. flour
Filling: 1 square softened butter & cinnamon(lots) & sugar

Heat milk and 2 cubes of butter together until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 c. sugar, 1 tsp salt, 4 beaten eggs. Add 4 c. flour and mix and gradually add 4 additional cups flour. Dough should be firm but sticky. Cover with cloth and put in a warm place, and raise 1 ½ to 2 hours. Dough should nearly be doubled in size. Divide dough in half and empty onto floured surface and knead a little. Roll dough into rectangle, about ½ inch thick. To this half of dough, spread on ½ cube of softened butter, completely covering dough. Then sprinkle a coating of sugar over entire piece of dough. Then a layer of cinnamon. Be generous with the cinnamon; this is what makes it tasty. Roll into long roll, pinch edges together and slice with dental floss. Place on a cookie sheet covered with a silpt or parchment paper. Do same thing to second half of dough. Cover with a clean dishtowel (or saran wrap sprayed with cooking spray) and put in warm place, free of drafts, for 2 to 5 hours to raise--just depends-but the should be double in size. Bake at 350° for 10 minutes or until barely browned. Remove from oven and let set for 5 minutes. Drizzle with glaze while still warm. Makes 3-4 dozen.

Butter Cream Glaze:
1 cube softened butter (1/2 cup)
1 tsp vanilla
dash of salt
dash of cream of tarter
1 1/2 lbs powdered sugar
scalded milk or cream

Add all together...adding milk a little at a time, alternately with the powdered sugar until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regular icing.

We also made the orange rolls with the same dough recipe. Be generous with the orange glaze when rolls are done.

Orange Rolls

Also from the Sister's Cafe

Make dough recipe above as for cinnamon rolls but instead of the cinnamon/brown sugar filling use this orange filling.

Filling:
1/2 cup softened butter
1 cup sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges

Mix together and spread on dough as you would the brown sugar and cinnamon for cinnamon rolls. Roll up and make like the cinnamon rolls.

Orange Glaze:
Mix together;
1 ½ cups powdered sugar
3 T. freshly squeezed orange juice
½ tsp. grated orange rind.

Spread over cooled orange rolls

Mango Salsa

2011-03-13T15:10:00.006-04:00

My sister shared this recipe with me years ago while having chicken tacos at her house. It was so yummy and refreshing on the tacos! I usually put it on my pork tacos but it is great straight with tortilla chips too. If you like mangos, you'll love this 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 or on pork,chicken,or shrimp tacos. would also be good on baked fish!

*Roasting a jalapeno... My sister also taught me how to roast a jalepeno to help release the flavor when making salsas. First you put the jalapeno(s) in a dry hot fry pan or grill. Turn it occasionally to get the grill marks all the way around. You will hear it pop and sizzle and it will soften up a bit. Then comes the magic... Pop the hot jalepeno(s) in a ziplock bag and seal it right up so that the jalepeno(s) can sweat. This releases the oils and adds flavor and cuts down on the heat. If you want to keep it mild, you can still remove the seeds. Once it has cooled, cut it up for your favorite salsa or dish.

Baked French Toast

2011-03-13T14:53:00.004-04:00

This has become a favorite breakfast treat at our house. My mom first made it for us when we were visiting and my son asks for it when ever Grandma is in town. the recipe says to make it with a loaf of french bread but we have also made it with a loaf of homemade white bread with great results. I like to eat it with a little milk poured over the top!

Baked French Toast

In a saucepan, heat together the following ingredients until it bubbles, and then set aside;

1 c up brown sugar

1 stick ( 1/2 c) butter or margarine

2 Tbs white corn syrup

1 tsp cinnamon

In a bowl mix together;

5 beaten eggs

1 1/2 cups milk

1 tsp sugar

Generously grease or spray a 9x13 pan

Layer bottom with 1 diced loaf of french bread. (or homemade bread)

Drizzle brown sugar mixture over the top

Sprinkle with nuts if desired.

Pour egg mixture over the top

Press bread pieces into the egg mixture. You can refrigerate over night or bake right away.

Bake at 350* for 35 min. or til golden brown.

No need for syrup as it is already baked right in!

Dilly Pretzles

2011-03-13T14:38:00.003-04:00

I first had these a few years ago while doing a candle party and fell in love with them. The hostess was happy to share the recipe with me and I'm so glad she did. These are so yummy and easy to make!

Dilly Pretzles
12 oz Orville Redenbacher popcorn oil
1 tsp garlic powder
1/2 tsp onion powder
2 TBSP dill weed
1 envelope Hidden Valley Original Salad Dressing Mix
2 - 15/16 oz bags mini pretzels

Directions
Whisk all ingredients except pretzels and pour over pretzels. Place them in a 2 gallon zip loc bag or another very large plastic bag and shake to coat the pretzles.
Toss/shake the pretzles every 15-20 minutes for a couple of hours or until oil is absorbed. Similar recipes say to bake in a 300*oven and stir every 10 min. But this recipe does not require that so I don't.

Guacamole Salsa

2010-10-06T09:04:00.004-04:00

I came across this recipe on yummy blog Frosted Bake Shop. The kids weren't' quite sure of it because of the tang of the tomatillos but my husband and I loved it. We had it on chicken tacos and the next day I used it to top my taco soup and boy, that was good! It is also good with tortilla chips as a snack, with burritos or any thing else that you would put salsa on. Enjoy!

Guacamole Salsa - from Frosted Bake Shop

1 lb. tomatillos (or more if you want it thinner)
1 jalapeno pepper, cut up (remove the seeds for less spice or add more if you like it spicy)
1/3 bunch cilantro
1 thick slice of onion
1 garlic clove
1 avocado
1 tsp. salt

Directions:
Peel the husks off and wash the tomatillos. Cut them into quarters and put in the blender. Add the jalapeno, cilantro, onion, garlic, avocado & salt. Be sure to put the tomatillos in the bottom of the blender and not the avocado so it doesn't stick to the blade. You might have to help it start by shaking or using a mixer at first. But, once it gets going the juice from the tomatillos will help move the other ingredients around. That is it!
The recipe says that it lasts for about a week in the fridge. It does thicken up in the fridge, so if you want it thinner grab a couple more tomatillos to mix in again. So easy and so good!!

Loose Meat Sandwiches

2010-10-06T07:41:00.005-04:00

My mom is visiting from out of town and shared this delicious recipe with me. I had no idea what to expect when she told me the ingredients because we are not fans of yellow mustard, but I was pleasantly surprised! These sandwiches are so yummy! I don't know that I will ever go back to a regular Sloppy Joe again. These are sweet and tangy and it is hard to stop eating them!

Traditionally these are eaten with mustard and dill pickles, we had them with coleslaw and that was a great combination. I'll have to try them with pickles next time.

Loose Meat Sandwiches adapted from food.com

2 lbs lean hamburger meat

1 extra large sweet onion, chopped

1/4 cup yellow mustard

1/4 cup vinegar (we prefer apple cider vinegar)

1/4 cup sugar

Seasoning salt

Directions:

Sprinkle seasoning salt in bottom of skillet and throw in chopped onion and hamburger meat. Fry up the meat and onion while chopping up the meat to make it small like for Sloppy Joes. Drain off any fat. Aadd mustard, vinegar and sugar. Heat it through till sugar is dissolved. IF you want a little more tang add just 1-2 tablespoons more vinegar to your liking. Serve on your favorite hamburger bun toasted.

7-Up Biscuits

2010-10-06T07:27:00.006-04:00

Oh My! These biscuits are incredibly good and so easy to make! They are moist and fluffy and oh, so yummy. They were even good the next day. I will be making these babies on a regular basis. 7 Up Biscuits from Plain Chicken

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out into the same size/shape as the pan you are going to bake them in. Cut biscuts into squares.

Melt 1/4 cup butter and pour in a 9 inch square pan. Place cut biscuits in pan, they will be touching, and bake at 450 degrees until golden brown (approx 15 minutes).

Note: I usually double this recipe and bake in a 9x13 pan as shown in the picture.

Fresh Peach Pie

2010-09-30T17:15:00.006-04:00

This is an awesome fresh peach pie recipe from my sister Janae. It is light, refreshing and not too sweet. Doesn't this picture make you want to take a bite? You can make this two different ways, as pictured or with a cream cheese filling layered on the bottom! Either way is delish! If you have fresh peaches and like pie, this recipe is a must!

Fresh Peach Pie - Janae Turner

2 cups sliced peaches

1/4 cup sugar or splenda

1 tablespoon of lemon juice

2 tablespoons butter

1/4 teaspoon of almond extract

dash of salt to taste

Directions:
combine peaches, lemon juice and sugar

let stand for 1 hour

Drain peaches should be 1 cup of juice if not add orange juice to make 1 cup

in sauce pan on stove add cornstarch and cook until thickened. and the butter almond extract a dash of salt. let cool

gently fold in filling with peaches and place is a cooked and cooled pie crust.

chill and serve with whipped topping

Cream cheese layer on bottom

1 8 oz package of cream cheese

1 cup powdered sugar

1 teaspoon vanilla

2 cups whipping cream or cool whip

mix together place on bottom of pie crust and layer peaches w/ filling on top

Chill until ready to serve

Mexican Veggie Dip

2010-09-28T16:40:00.004-04:00

I friend of mine brought this to a Christmas dinner party and I fell in love with it! I have made it a number of times and am finally sharing it with you. It is so refreshing with the veggies and satisfying with the dip. This is a new family favorite! I almost forgot to take a picture so this is a picture of it half gone from the pan :)

Mexican Veggie Dip

Mix together:

2 blocks of cream cheese, softened

¾ cup mayo

2-4 tsp taco seasoning ( to taste)

Spread in the bottom of a 9x13 pan

In a large bowl, mix together:

1 can corn

1 can black beans, drained and rinsed

sliced green onion

1 red bell pepper, chopped

Spread the veggie mixture over dip and serve with chips. So refreshing and yummy!

Sweet Potato Oven Fries and Island Chicken

2010-09-28T14:08:00.006-04:00

I made this for dinner a while back and it was a hit with the family. I love sweet potatoes and this is one of my favorite ways to make them. Super easy and healthier than fried potatoes. The chicken is from my Friend's blog Taste Every Season and is flavorful and pairs great with the sweet potatoes!

Sweet Potato Oven Fries
Peel and slice up sweet potatoes in the shape for fries. Drizzle with olive oil, and season with salt & pepper. Roast in a 400* oven for 15-20 minutes until done. It's that easy!

Island Chicken from Jessica at Taste Every Season

Marinade:
½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
2-4 chicken breasts

How to Make:
1. Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours. (the longer the better)

2. When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.
OR Preheat an outdoor or indoor grill. When heated grill chicken for about 7 minutes on each side until done.

Chicken Chop Suey/Chow Mein

2010-09-28T13:58:00.003-04:00

I got this recipe from my same sister-in-law that shared the Mandaran Orange Salad recipe with me. She actually made this recipe up for a class assignment in high school where she had to do a demo in class. I love this recipe, it just hits the spot and has a nice flavor. I hope you enjoy it as much as we do!
Chicken Chop Suey/Chow Mien
from Susan Miller

Melt 2 -3 Tbs. butter or oil in wok or frying pan

Add:
1 chopped onion and cook for 3 minutes

Add:
2-3 carrots, sliced
2-1 stalks celery, sliced
1 tsp salt
pepper to taste
1 ½ c water
Cook for 5 minutes.

Add:
1 can bean sprouts drained
2 cups cooked cut chicken
1 can sliced chestnuts, drained (optional)
Cook for approx. 5 minutes

Mix together:
2 Tbs water
2 Tbs corn starch
1 Tbs soy sauce
1 tsp sugar

Add sauce to meat/vegetable mixture and cook 1 minute to thicken.
Serve over chow mien noodles or rice and top with chow mein or rice noodles. Drizzle with Soy Sauce to taste.

Sweedish Pancakes

2010-09-28T13:39:00.002-04:00

These puppies are a favorite breakfast in our home. They are like a crepe but thicker. I like to drizzle them with syrup, the kids like to sprinkle cinnamon sugar on them and roll them up. There are many ways to top them. So delish!

Swedish Pancakes
4 eggs
2 c flour
1 tsp salt
2 tsp sugar
¼ c oil
2 c milk

Milk together and cook as for crepes but a little thicker. Top with syrup, cinnamon sugar, powdered sugar, lemon juice, jam or syrup.

Baked Asparagus with Balsamic Butter Sauce

2010-09-28T13:30:00.004-04:00

I found this recipe at one of my foavorite recipes sites All Recipes . It is an easy and delicious way to make asparagus and my whole family loved it. I hope you do too!

Baked Asparagus with Balsamic Butter Sauce Adapted from All Recipes

1 bunch fresh asparagus, trimmed
olive oil
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Directions:
Preheat oven to 400 degrees F
Arrange the asparagus on a baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper.
Bake asparagus 15 minutes in the preheated oven, or until tender.

While asparagus is baking, melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

BBQ pork sandwiches, Grilled Corn, & Creamy Dilled Potato Salad

2010-09-28T13:05:00.007-04:00

This is a yummy meal but each item is delicious on it's own! I'll start with the BBQ, move on to the corn, and finish with this yummy dill potato salad!

BBQ Pork Sandwiches

This is easiest of all, no recipe really. Just add your favorite BBQ sauce ( we like Sweet Baby Rays) to roasted pork ( I used left over roast) and serve with cole slaw on a bun. Seriously, the kids were hesitant but it was very good! I just bought some cole slaw mix and mixed in slaw dressing from a jar, No recipe here but a great combination. We had never tried it this way before but will definitely do it again!

Grilled Corn
Ok, this is another easy peasy recipe that I got from my friend Sue. ( I love her recipes) Anyhow, you have to use canned corn! Yes, canned. Frozen and fresh corn won't work.

Drain your canned corn and dump it in a non stick skillet. Cook it on medium high heat until any water evaporates and the corn starts to brown and get a little carmelized. Season with salt and pepper. That's it! So easy and so yummy!!

Creamy Dilled Potato Salad from Family Circle Magazine
Ingredients
2-1/2 pounds small red- and white- skinned potatoes (about 1-inch diameter), unpeeled
1 medium-size onion, chopped
6 hard-cooked eggs, peeled and chopped
1 cup chopped dill pickles
1 cup light mayonnaise
3 tablespoons brine from pickles
1 teaspoon garlic salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh dill
1. Place potatoes in a large pot of lightly salted water. Boil for 15 to 20 minutes or until tender. Drain well.
2. Cut the potatoes in half (cut larger potatoes in quarters so all pieces are about the same size). Place the potatoes, onion, eggs and pickles in a large bowl. Stir gently to combine.
3. In a small bowl, whisk together mayonnaise, brine, garlic salt, pepper and dill. Spoon mayo mixture into potato mixture and stir gently.
4. Cover and refrigerate 4 hours or overnight.

Mandarin Orange Salad

2010-09-28T12:56:00.002-04:00

This is one of my favorite summer jello salads. I got this recipe from my sister-in-law Susan years ago and am excited to share it with you. I made this for the same get together that I had made the Chinese Chicken Salad for and it was gobbled up in a flash! I hope you enjoy it's sweetness. :)

Mandarin Orange Salad

Dissolve together:

1 large package (or two small) orange Jello

2 cups boiling water

Add:

1 small 6oz can frozen orange juice concentrate.

Dissolve in jello mixture

Add:

1/2 cup water

Approx. 3/4 of a 20oz can crushed pineapple with juice

1 can mandarin oranges, drained and cut

Miniature marshmallows.

Chill and let set up in fridge.

Mix 1 small package instant lemon pudding and spread on top of set jello. Then top with whipped cream or cool whip. Keep cold until ready to serve.

Chinese Chicken Salad

2010-09-28T12:31:00.006-04:00

This is one of my favorite salad recipes that I got from my dear friend Sue! I doubled it for a get together and it was gone in a flash! It takes a little effort but it well worth it! It doesn't look like much but it is so incredibly yummy!

Chinese Chicken Salad
1 head iceberg lettuce, torn, washed & dried
1 Tablespoon toasted sesame seeds (found in the Asian section at the grocery store)
3 cooked chicken breasts, diced
*1/4 pkg won tons, fried
* Fried rice sticks

Dressing

4 Tablespoons sugar

2 tsp salt

1/2 cup olive oil

2 Tbs sesame oil

6 Tablespoons rice vinegar

Put dressing ingredients in a jar and shake/mix until the sugar dissolves.

Plan ahead....

*To save time and mess, you can buy fried won tons and fried rice sticks at most Chinese restaurants. I go to a Chinese buffet to get the fried won tons and to a different Chinese restaurant to get the rice sticks but it only costs me a couple of dollars and saves me a lot of work at home so I think it is well worth it! Just call around, they may think you are weird but that's OK, they'll understand once you explain what they are for.

Anyhow, if you are frying your own won tons and rice sticks, make sure you have plenty of time. Cut up the fresh won tons and deep fry them in oil. Set aside to drain. Then, deep fry the rice sticks in Very Hot (near boiling) oil. They will immediately puff up and you have to pull them out quickly! Be prepared and use metal tongs or a large metal slotted spoon to pull them out (it will warp your plastic.)

Drain and store the won tons and rice sticks in a paper sack until you are ready to serve the salad.

Toss all the ingredients and add dressing just before serving. YUMM!

Billys Vanilla Vanilla Cupcakes!

2010-09-28T12:09:00.006-04:00

My daughter has become a big fan of Cupcake Wars on Food Network and has decided that she wanted to learn how to make cupcakes from scratch instead of using the box cake mix. We tried several vanilla cupcake recipes and this one won hands down. It is very good!

Just remember do not over bake them or they will get dry. Pull them out just before they look done an they will be moist and incredibly yummy. There are some tips and suggestions on making them here. The butter cream frosting is rich so you don't need as much as shown in these pictures but we were going for the gourmet look :)

Billy's Vanilla, Vanilla Cupcakes.... From Billy's Bakery NYC

Makes about 30 cupcakes

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over beat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, frost the tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy's Vanilla Butter cream

Colored sprinkles, for decorating (optional)
Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Enjoy!

What we've been up to

2010-09-28T09:47:00.027-04:00

Well, it has been a busy summer and now that the kids are back in school I have the time to get back to my blog. But first, let me show you a little of how we started off our summer with a budget wise kitchen renovation!

Here is a picture of the kitchen when we were looking to buy the house 7 years ago.
I hated the laminate cabinet doors, white walls, and old light fixtures so they were the first thing to go! The previous owners had re-faced the cabinets so I ordered new oak doors to match the cabinets. It looked & felt so much better, but I still hated the counter tops and the kitchen felt very cramped. We lived with it that way for about 6 1/2 years.

This year we decided it was finally time for new counters and time to knock out some cabinets and open up the kitchen! I had been inspired by so many great kitchen renovations in blog land that we decided why not! We really had no idea how much work it would be but we are so glad we did it! It took about 2 weeks and we ate a lot of pizza and sub sandwiches but it was worth it!

First to go was the laminate on the walls. That took me days of using a heat gun and chisel to get the walls scraped. Ugh! I hope to never do that again...

Then it was time for some demolition!

We (my husband) knocked down the cabinets and removed the bulk head which left a gaping hole that my son helped to patch up!

The stove had to be moved. So, we pulled it out and cut out the cabinets on the other side of the kitchen so we could move the stove and install the new microwave. We also had to re-wire for the stove and microwave. I'm so glad to have a handy husband!

We cut the face off the cabinets (They are built in cabinets) where we wanted the stove to go and re-built the cabinet shelves and facing where the stove had been.

We cut out cabinets on the other side to accommodate for a new over the range microwave and bought a new sink.

Then it was time to install the counters and tile the back splash. I found this great new product at Home Depot called Simple Mat. It makes tiling so quick and easy! We loved it!

It is a double sided sticky tape with glue strips. it was so easy to cut to size and stick on the wall. I could place the tile, adjust it with the level etc, leave to run an errand and get back to whenever I was ready. Once the tile is in place, you press it in and it is set. Then you can grout right away!

I bought the pre-mixed grout made by the same company.

So easy my 11 yr old son helped out.

Now all we have to do is put a fresh coat of paint on the walls. (The paint has been purchased!) I am so happy with how it turned out and we did it with very little expense!

I love having the free counter space and open feel. Honestly, I thought I would miss the storage space in the cabinets, but I found so much that I never used and got rid of it. The kitchen feels so much bigger! I still dream of a big gourmet kitchen some day with all new appliances, but for now, this is a great improvement! I have debated on whether to paint the cabinets an off white but the jury is still out on that one. :)

Remember the before..

And now the after.. (well, minus the fresh coat of paint and the third bar stool :)

I am linking up to The DIY Show Off Project Parade!

Now time for some recipes!

Bruschetta Chicken

2010-05-28T09:17:00.005-04:00

This recipe is seriously yummy! It is easy to throw together and a family pleaser! The recipe calls for canned tomatoes and seasonings, However, I like to make it with the fresh bruschetta at Costco and it is so incredibly good! If you don't have the Costco bruschetta, then follow Kraft's recipe and you will still enjoy a very tasty meal!

Bruschetta Chicken

Adapted from Kraft Recipes

1-1/2 lb. boneless skinless chicken breasts , cut into bite-size pieces or chicken tenders

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Mix with
2 cups Costco Bruschetta

OR Mix stuffing mix with
1 can (14-1/2 oz.) diced tomatoes, un-drained
1/2 cup water 2 cloves garlic, minced
1 tsp. dried basil leaves

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Layer chicken on the bottom of a 9x13 casserole dish. Mix stuffing with bruschetta or tomato mixture. Top chicken with stuffing mixture and sprinke with cheese. Bake at 400* for 30 minutes or until chicken is done. Serve with your favorite veggies and a salad.

Cafe Rio Burritos

2010-05-28T08:53:00.008-04:00

For all of you Cafe Rio fans out there, you've most likely come across this recipe or a version of it before. But as much as I love the Sweet Pork Salad, I am the only one that wants the salad version in my home. Everyone else likes it burrito style. I came across this burrito variation and it is my new go to recipe when I am craving some sweet pork. We've also made the chicken version and it is also delicious!

If you live near a Costco, look for the raw tortillas that you bake fresh at home. They are so incredibly good! Also, this recipe makes a lot of food so invite your friends over, freeze some for later or eat it twice!

Cafe Rio Burritos

Adapted From: Recipe For Disaster

For Chicken Burritos:
5 lbs. boneless skinless chicken breasts
1 bottle zesty italian dressing
1 Tbs. chili powder
1 Tbs. Cumin
3 cloves garlic, minced

Mix ingredients in a crockpot. Cook on high for 5-7 hours. Remove chicken and shred. Pour juice over shredded chicken. Keep warm.

For Pork Burritos:
3.5 lbs. Pork Roast (I use a boneless pork loin roast)
1 8 oz. jar of your favorite salsa
1 Tbs. cumin
1 cup brown sugar
1 can Dr Pepper, or Coke(NOT diet), I prefer Dr Pepper

Put pork roasts in crockpot and cook 6 hrs on low. 3 hours before done, add remaining ingredients. ( I usually just add it all at once ) Shred and keep with juices. Keep warm.

Cilantro Lime Rice
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.

Pico de Gallo:
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper

Combine Pico ingredients in a large bowl. Toss to combine.

Tomatillo Dressing:
1 pkg. Buttermilk ranch dressing mix (can use regular ranch mix if you can't find this, but it does make a little difference.)
1 cup buttermilk (I always use 1 Tbs. cider vinegar to 1 cup milk)
1 cup mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp. lime juice
1/2-1 small jalepeno, seeds removed, chopped.

Coarsely chop tomatillos, garlic, cilantro and jalepeno and place in food processor. Pulse until everything is chopped very finely. Combine mixture with remaining ingredients. Serve over burritos.

Serve also with cheese, black beans, guacamole, etc.

Chicken & Dumplings

2010-05-28T08:28:00.003-04:00

I came across this recipe a while ago and had to try it. My family absolutly loved it and has requested it many times since. It has a wonderful flavor and is easy to throw together. Just be warned, it is so good that you'll be temped to over eat!

Chicken and Dumplings from The Sister's Cafe

3 c. cooked chicken, cut into large pieces
½ c. butter
1/3 c. flour
½ tsp salt
1/8 tsp pepper
3 c. chicken broth
1 can cream of chicken soup (98% fat free variety works great)

Dumplings:
2 c. flour
3 tsp baking powder
½ tsp salt
1 tsp poultry seasoning
1 tsp celery seed
¼ c. oil
1 c. milk

Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Stir in cream of chicken soup and add cooked chicken. Put in a 9x13 pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop rounded spoonfuls onto chicken and gravy. Bake at 425° for 20-25 minutes.

Bowles' Rolls

2010-04-12T07:12:00.009-04:00

I made these dinner rolls yesterday and they were so incredibly good! They remind me of the sweet buttery rolls you get at Logan's or Texas Road house. They are soft, sweet and buttery! They are my new go to dinner roll recipe. Soooo yummy!

Bowles’ Rolls from Heather D White

Scald:
1 1/2 C. milk (Scald = heat until hot...not boiling)

Add:
2 cubes butter
1 C. sugar
1 1/2 tsp. salt

Set aside to cool.

In a medium-sized bowl, dissolve:
4 T. Yeast
1/2 C. warm water
1/2 tsp. sugar

Set for 10 minutes. (yeast will expand. Make sure it is in a large enough bowl to do so.)

Beat 4 eggs and add to milk mixture.

Add 4 C. flour and mix well (by hand with a wooden spoon or in mixer).

Add yeast, mix well.

Add 3 C. flour, mixing after each cup.

Let rest for 10 minutes, then stir.

Cover with a towel or saran wrap and let rise until doubled in bulk (approx. 1 hour).

Punch down and let rise 10 more minutes. Section dough into 2 pieces. Roll each piece out separately into a big circle and brush with melted butter. Cut into 16 triangles like a Pizza. Roll up each piece like a crescent roll. Place on a cookie sheet and let rise until doubled. Bake at 375 degrees for 10-13 minutes. Remove from oven and brush with melted butter.

Feel free to shape dough in whatever shapes desired (simple round, etc.). These rolls are to die for!! Makes approx. 2 1/2 dozen rolls. You can also use this recipe to make cinnamon rolls and they are SOOO DELISH!!!

I've linked up this recipe to Just a Girl Show and Share day , Creations By Kara Look at What I Made , Somewhat Simple Strut Your Stuff and Blue Cricket Design show and Tell

Enchalada Casserole

2010-03-08T12:47:00.006-05:00

This is an easy weeknight meal that the whole family enjoys. My kids like to eat it as is, but my husband and I like to top it with lettuce, tomatoes, onions etc ( as you can see in the picture). It is simple and delicious. I hope you enjoy it!

Enchilada Casserole

1 lb hamburger
1 can tomato soup
1 can red enchilada sauce
2 cups cheese divided
10-12 corn tortillas torn up
(optional: 1 can of beans, drained)

Garnish with shredded lettuce, diced tomatoes, diced onions, sliced olives, sour cream etc

Fry up hamburger and drain fat. Put cooked hamburger meat in a large mixing bowl, add can of soup, enchilada sauce, 1 cup of cheese, and torn corn tortillas. Mix well and put in a 9x13 casserole dish. Sprinkle remaining 1 cup of cheese on top and bake in a 350* oven till heated through.

I sometimes add a can of black beans drained to stretch the recipe further. Also, if I am in a hurry I cook the entire thing in my 12inch deep skillet on the stove and it still turns out great.

Chicken Corn Chowder

2010-03-08T12:36:00.004-05:00

Here is another delicious soup recipe that I am sure your family will enjoy. I found it on one of my favorite recipe blogs, My Kitchen Cafe. It is full of flavor and a big hit with my family. The recipe calls for fresh jalapenos with the seeds removed, I used jalapeno slices from a jar and cut out some of the seeds, I thought it turned out great and not too hot. Enjoy!

Chicken Corn Chowder - from My Kitchen Cafe

2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve. * note, the cream cheese may not completely dissolve in the soup and you will have tiny bits of it in your soup but that is OK!

Fresh Alpine Potato Soup

2010-03-08T12:27:00.005-05:00

I have made a lot of soups this winter and this one has become a family favorite! It is full of flavor and easy to make! don't be afraid of the dill, it adds a nice flavor but does not overpower it at all. I am also not a parsley fan but I do like the fresh Italian parsley added to this soup as well. Enjoy!!

Fresh Alpine Potato Soup - from The Sister's Cafe

1 Tb butter or olive oil
1 c chopped onion
1 clove minced garlic
5 cups water
5 cubes chicken bouillon
4 medium potatoes, peeled and sliced
4 carrots, peeled and sliced
2 stalks celery, sliced
1/2 ring Polska Kielbasa sausage, sliced
1 tsp dried dill weed
3 Tb chopped fresh Italian parsley
1/2 tsp pepper

Saute the onion and garlic in butter or olive oil in a 4 quart pot. Then add the water, bouillon, vegetables, and sausage to onion mixture. Bring to a boil and simmer for 25-30 minutes until potatoes are tender. Then add the dill weed, parsley and pepper.

Jodi's Mexican Salad

2010-03-08T12:16:00.003-05:00

My sweet friend Jodi made this salad when we were visiting this summer. It was delicious and I am so happy she shared it with me. I recently made it for a pot luck and had lots of compliments. I hope you enjoy it too!

Mexican Salad

1 head of lettuce, torn up
2-3 tomatoes, diced
1 or 2 cans kidney beans, rinsed and drained
1/2 - 1 purple onion, diced
1 cup grated cheese
The amounts aren't anything exact--it depends on what your family or guests like!

Catalina dressing
Fritos, crushed

*Mix everything except the dressing and Fritos, then add those to as much as you are going to serve. If you don't dress all of it, you can save the Fritos and lettuce from getting mushy/wilted

Favorite Balsamic Dressing

2010-03-08T12:07:00.003-05:00

I found this recipe in my Fix-It and Enjoy-It Cookbook and it is so very yummy! Whenever I make it, my kids run to make a salad because they like it so much. It is easy to throw together and I usually double the recipe so that there is plenty to go around.

Favorite Balsamic Dressing (makes about 1/2 cup)

1/4 cup olive oil

2 Tbs. balsamic vinegar

1 tsp. yellow mustard

1 clove garlic- crushed

2 Tbs. sugar

1/8 tsp. salt

1/8 tsp. pepper

Combine ingredients and blend till smooth. Store in regrigerator.

Chicken Tortellini Soup

2010-03-08T11:54:00.003-05:00

I came across this recipe on The Sister's Dish and had to try it. My family totall loved it and is one of our new family favorites! This soup has a great flavor and is filling but not too heavy. I hope you enjoy it too!

Chicken Tortellini Soup- from The Sister's Dish

Ingredients:
• 10 oz broccoli
• 1 can cream of chicken soup
• 2 cups chopped cooked chicken
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 1 cup chopped onion
• 3 cans chicken broth(14 1/2 ounce), ~6 cups
• 1/2 cup water
• 1/2 t. oregano
• 1/2 t. basil
• 9 oz package cheese tortellini(fresh in the clear plastic box in the cheese section)
• grated Parmesan cheese to sprinkle on top

Directions:
In a large pot combine chicken broth, cream of chicken soup, chicken, onions, carrots, water, garlic, basil and oregano. Bring to boil. Add tortellini. Reduce heat and simmer uncovered for 30 minutes. Add broccoli and simmer and additional 5-10 minutes. or until broccoli is tender. Serve with Parmesan cheese sprinkled on top.

Tom's Cheery Cherry Cherry Berry Pie

2010-03-08T11:38:00.005-05:00

I made this pie for our church's annual Chili and Pie cook off and won 2nd place! It was a delicious cherry pie with blue berries and a crumb topping. I found it on line and it was the winner of the 2009 American Pie Council cook off so I figured it must be good! My kids typically don't like cherry pie or cherry pie filling in any kind of dessert, but they really liked this pie. It is a sweet pie that needs a tall glass of milk or big scoop of ice cream with it. I will be making it again very soon!

Tom's Cheery Cherry Cherry Berry Pie

Crust:
1 1/2 cups of flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp sugar
1/2 cup Crisco shortening
Mix all ingredients in a stand mixer on medium speed swiftly until crust appears “pea like.” Carefully sprinkle ice cold water in crust mix until it just starts to be fully moistened and gathers together. Pat into disc, wrap and refrigerate for at least one half hour. Roll out on floured surface and make and crimp pie crust. Freeze until ready to use.

Filling:
4 1/2 cups Montmorency tart cherries –frozen
1 cup sugar
1/4 cup cornstarch
1/2 tsp real almond extract
1 tsp fresh squeezed lemon juice
1/2 tsp orange zest
1/2 cup dried Michigan cherries
1 1/2 cups of frozen blueberries
Combine frozen cherries, dried cherries, sugar, cornstarch. Stir constantly on med-hi heat until boiling. Add blueberries. Boil for one minute or until thickened. Add almond extract, lemon juice and zest. Pour blueberries in bottom of pie shell and pour cherry mixture over them.
Crumb Topping
1 cup sugar
1 cup all purpose flour
1/2 tsp salt
1 stick butter softened
Mix together all crumb topping ingredients by hand or a pastry blender until crumbly.
Cover filling with crumb topping. Bake in preheated 400 degree oven for 45 minutes to one hour or until filling is bubbling over crust.

White Lightning Chicken Chili Re-Post

2010-03-08T11:12:00.006-05:00

I have posted this recipe before but recently made it for our church's annual Chili Cook off. I normally add black beans and/or corn and garnish it with sour cream cilantro and cheese. But this time I used meat from a pork loin that I had done in the crock pot for 10 hours and stuck with all white beans. I also added the sour cram, cilantro and cheese to the pot ahead of time and stired it all in. Well, it was delicious and I won 2nd place at the chili cook off!

(With sour cream, cheese and cilantro stirred in.)

White Lightning Chickn Chili- Adapted from The Pampered Chef
This recipe has been a favorite of ours for years. I have had so many requests for it and have been meaning to share if for some time. I have also made it with pork or turkey with great results. The recipe calls for Great Northern Beans which I always use , but my family also likes me to add a can of black beans and corn to change it up a bit. Either way, it has a great flavor with the lime and cumin and you can kick up the spice with more Jalapenos if you like. This white chili is delicious and hits the spot. Enjoy!

(with corn and black beans added and garnish on top.)

White Lightning Chicken Chili - Adapted from The Pampered Chef

3 cups cooked chicken, cut or shredded (or pork)
6 cloves of roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15oz each) Great northern beans, drained, rinsed and divided
(optional- add a can of black beans and/or corn)
2 tsp vegetable oil
3 cans (14 1/2 oz each) chicken broth
1 1/2 tsp ground cumin
1/4 cup lime juice
1 Tbs cornstarch
1 Tbs cold water
1/4 cup cilantro, snipped
sour cream and diced avocado, Monetary jack cheese as a garnish OR stir in sour cream, cheese and cilantro ahead of time for a creamy version.

Serve with tortilla chips

1. Chop onion and Jalapeno peppers.
2. Drain 1 can beans and put in a small bowl. Gently squeeze garlic from skins into the bowl and mash the beans and garlic together. Set aside
3. drain remaining 2 cans of beans and set aside
4.Heat oil in a large pot over medium heat. Add onion an jalapeno peppers. Cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans , chicken broth, cumin and lime juice. Bring to a boil, reduce heat and simmer 25 minutes
5. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
6. Snip cilantro and stir into chili just before serving.
7 Garnish with sour cream, cubed avocado and snipped cilantro. and Monetary Jack cheese, and serve with tortilla chips.
8 ENJOY!!

Pumpkin Dump Cake

2009-11-30T12:01:00.001-05:00

I have always been a big fan of Dump cake, ya know the one, with the cherry pie filling, pineapple and cake mix dumped in the pan? ( I can always post that recipe later :) Anyhow, I came across this recipe for Pumpkin Pie dump cake and had to give it a try. It was really easy and yummy. I have two versions of this recipe depending on whether you use pumpkin pie filling or straight canned pumpkin. I used the first version which I found on Mennonite Girls Can Cook except they call it crunch pumpkin squares. Either way, this a fun and easy recipe for the holidays!

Pumpkin Dump Cake

1 can 30 oz pumpkin Pie filling ( make sure it is pie filling and not pure pumpkin)
1 12oz can evaporated milk - I used fat free
3 large eggs
1 pkg yellow or golden cake mix
2/3 cup chopped pecans
1/2 - 1 cup melted butter ( I used 1/2 cup)

In a mixing bowl combine pumpkin pie filling, evaporated milk and eggs, beat on medium till smooth.

Pour int a 9x13 baking dish

Sprinkle with cake mix and pecans

Drizzle with melted b utter

Bake at 350* for 60-65 minutes or until tooth pick inserted comes out clean.
Cool and serve garnished with whipped topping.
Refrigerate any left overs ( If you have any :)

IF YOU USE PLAIN SOLID PACK PUMPKIN VERSION:
1 can (16oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
3-4 tsp pumpkin pie spice (or cinnamon)
1/2 tsp salt
1 pkg. yellow cake mix
3/4 cup chopped pecans
1 cup butter ( I only used 1/2 cup and it was still good)

Combine pumpkin, evaporated milk, eggs, sugar, spice, and salt in a large bowl. Pour into a greased 9x13 pan. Sprinkle dry cake mix evenly over pumpkin mixture, top with pecans. Drizzle melted butter over the cake and bake 50-55 minutes in a 35o* oven. Let cool and serve with whipped cream or cool whip.

Scalloped Pineapple

2009-11-30T11:49:00.003-05:00

This is one of my favorite holiday side dishes! It goes great with turkey or ham. I accidentally left it in the oven a few minutes too long so the edges got darker than I would have liked, but it was still very tasty!

Scalloped Pineapple

1 can crushed pineapple with juice

6 slices white bread cubed

1 stick ( 1/4 cup) butter- softened

4 eggs

1/4 cup milk

1/2 cup sugar

Cream butter and sugar together. Beat in eggs and then add pineapple with juices. Stir in cubed bread and then add milk. Pour into a greased casserole dish and bake at 350* for 1 hour.

Sweet & Sassy Chili

2009-11-29T19:02:00.005-05:00

This chili recipe is from my good friend Celeste. It was a total hit with my family today so I had to share it. It is a sweet chili with a little kick. We ate it with Sweet Buttermilk Cornbread. So very yummy!

Sweet & Sassy Chili- From Celeste Smith

1 lb. hamburger

chopped onion

chopped green pepper

2 cans Kidney beans

2 cans stewed tomatoes ( I zapped mine in a blender to break the tomatoes up)

1/2 cup ketchup

1/4 cup brown sugar

1 tsp mustard

2 Tbs vinegar

2 Tbs Chili powder

Salt & Pepper to taste

Brown hamburger, onion and peppers, drain any fat that remains. In a pot combine the rest of the ingredients. Add hamburger mixture and heat through. Enjoy!

Sweet Buttermilk Cornbread

2009-10-28T07:30:00.006-04:00

This is by far the best corn bread I have ever had! My family devoured it! It was sweet and moist and absolutely delicious! We had it with Taco Soup but it would be great with any chili or bbq you serve. Of course I am happy to eat it plain or with a little honey. Simply delicious!

Sweet Buttermilk Cornbread from Geri at Heart & Soul Cooking

1/4 cup butter ( melted, slightly cooled )
2 eggs
2 cup buttermilk
1 cup cornmeal
2 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt

Preheat oven to 400 F. ( I actually baked it at 350* for 25 minutes)

Grease a 9 x 13 inch baking dish.

In a med. bowl mix butter, eggs and buttermilk, set aside

In a large bowl combine cornmeal, all-purpose flour, sugar, baking soda, baking powder and salt.
Add buttermilk mixture to cornmeal mixture blend together, a few lump will remain.
Pour into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.

Recipe Party @ Southern Hospitality

2009-10-22T07:22:00.002-04:00

Rhonda at Southern Hospitality is having a recipe party!

What a great way to swap recipes especially this time of year with the Holidays approaching. Check it out!

Tasty Crock Pot BBQ Country Style Pork Ribs

2009-10-18T13:11:00.006-04:00

I found this recipe on http://www.recipezaar.com/ and it is our new favorite! My husband said this was the best BBQ pork he’s ever had. (He may have been slightly biased) but I totally agree that it was incredibly tasty without being too strong in flavor. And the meat was so tender, it just fell off the bone.

The original recipe called for a hot and spicy BBQ sauce but I used our favorite Sweet Baby Ray BBQ original sauce and omitted the cayenne pepper and it was great! I'm sure it would be great with a spicy kick so feel free to use a spicy sauce and add some extra spice or jalapenos if you like.
Whether you like it just sweet or sweet & spicy, I am sure your family will love this great BBQ recipe!

Tasty Crock Pot BBQ Country Style Pork Ribs Recipe #60052

5 lbs country-style pork ribs
1 cup chopped celery
2 cups chopped onions
1/2 cup chopped green bell pepper
1 cup ketchup
1/2 cup yellow mustard
1 cup your favorite barbecue sauce
1 cup water
3 tablespoons dark cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 (14 1/2 ounce) can diced tomatoes

Boil the pork for 20-30 minutes OR pan fry the pork to decrease fat.

Mix all other ingredients together in a large enough bowl and stir to mix well.
Put pork in the crock pot, adding sauce as you go, until you get to about an inch from the top.
Use as much sauce as you can as it will be needed later to put over the rice.
With a big spoon, give a stir to blend all together.
Put on the lid, turn on high and let it cook for about 5 hours.
After that, you may want to keep it a little longer on low to keep it hot.
Serve this with some white rice, baked beans (or just pork & beans), coleslaw and some toasted garlic bread and you have yourself a meal.
Be sure to use lots of the sauce over the pork and rice.

White Chip Pumpkin Spice Cake

2009-10-12T10:45:00.005-04:00

Here is another great recipe from Heather D White! It was easy peasy and so incredibly yummy! I ended up pouring the warm glaze over a warm cake so it really sunk in and puddled on the plate and it was heavenly just as Heather said it would be! We had friends over for dinner and between the two families that cake was gone in a flash. This is a perfect cake for fall and the holidays! Enjoy :)

White Chip Pumpkin Spice Cake from Heather D White

1 pkg. Duncan Hines Spice Cake Mix
3 large eggs
1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips

Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan.
Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick comes out clean.
Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle HALF of glaze over cake; serve with remaining glaze. (HEATHER'S NOTE: I have always made it just like this....but last night, I glazed the cake with ALL of the glaze right after I turned the cake out of the pan after cooling in the pan for 25 minutes. It was HEAVENLY warm!!!)

WHITE CHIP CINNAMON GLAZE:
3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon

Heat 3 T. evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 C. white chocolate chips; stir until smooth. Stir in 1/ tsp. ground cinnamon.

Buttermilk Banana Bread

2009-10-12T10:34:00.003-04:00

I have been craving banana bread for some time and this recipe from My Kitchen Cafe caught my eye. I made it last week and it didn't last 24 hours in my home. It was simple, flavorful and moist. I actually used milk since I didn't have buttermilk on hand and it was still great, I am sure it will be even better with real buttermilk next time I make it. I will be using this recipe from now on. Love it!

Buttermilk Banana Bread- From My Kitchen Cafe

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas (about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda

Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).

Blueberry Kuchen

2009-10-12T10:21:00.003-04:00

I have always been a fan of the recipes that Heather D White shares on her blog! She never dissapoints! This yummy Blueberry Kuchen (Kuchen means cake in German) was so good! I made it for my family as a Sunday Afternoon treat. We ate it warm out of the oven and it was tasty the next morning for breakfast too! I loved the sweet blueberries and the hint of nutmeg in the cake. And the strussel topping was perfect. I think I may use even more blue berries next time I make it because I loved them in this cake so much.

Blueberry Kuchen- From Heather D White

1 1/2 C. all purpose flour

3/4 C. sugar2 tsp. baking powder

1 1/2 tsp. grated lemon peel

1/2 tsp. ground nutmeg

1/4 tsp. salt

2/3 C. milk

1/4 C. butter, melted

1 egg, beaten

1 tsp. vanilla extract

2 C. frozen or fresh blueberries (I used frozen)

TOPPING:

3/4 C. sugar

1/2 C. flour

1/4 C. butter

Combine first 6 ingredients in a mixing bowl. Add milk, butter, egg & vanilla and beat for 2 minutes or until well blended. Pour into a greased 9x13 baking pan. Sprinkle with blueberries. Combine sugar, flour and butter in a small mixing bowl and toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned.

North African Boulettes

2009-10-12T09:18:00.008-04:00

I came across this recipe on Mmm...Cafe and had to try it out. I never would have thought to combine these flavors together but the resluts were delish! My entire family loved them, even my picky 7yr old! I will be making this recipe again and again. Yumm...

North African Boulettes From: Mmm...Cafe

Sauce:

2 tablespoons olive oil

1/2 small onion, diced

2 tsp. garlic, chopped

1 lemon, zested

1/2 cup white wine ( I used chicken broth)

1/4 cup chicken stock or broth

1 (14-ounce) can diced or stewed tomatoes, blended

1 teaspoon light brown sugar

1/2 teaspoon dried red pepper flakes

1/2 tsp. ground cinnamon

Salt and ground black pepper to taste

To make the sauce, in a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon. Simmer to blend flavors, about 7 minutes. Season with salt and pepper.

Meatballs:

1 egg

2 tablespoons tomato paste

3 tablespoons finely chopped fresh cilantro leaves

1 tablespoon ground ginger

1 teaspoon ground cumin

1/2 tsp. ground cinnamon

1 pound ground beef

1/3 cup finely ground rolled oats

Salt and ground black pepper

3 tablespoons vegetable oil, for cooking

2 cups cooked couscous ( I made extra)

To make the meatballs mix the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands into very tight circles, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Serve over Couscous.

Serves 4-6.

Easy White Chicken Chili

2009-10-07T17:15:00.004-04:00

This Chicken Chili recipe won first place at the Ward Chili Cook off a couple of years ago. It was simply delicious! I came across it the other day and had to make it again. Normally I make it with shredded chicken breasts but today I decided to use a rotisserie chicken and Oh My it was heavenly! The chicken was so tender and the flavor was delicious! This was perfect after a cold rainy day!

Easy White Chicken Chili

1 Cooked Rotisserie chicken, de-boned & shredded OR 4 chicken breasts, cooked & shredded
1 48oz jar great northern beans (or 3- 15.5oz cans)
1 8oz bag shredded monetary jack cheese ( I used a Mexican blend)
1-16oz jar chunky salsa
3-4 cups chicken broth (depending on how you like it - I used 3)
2 teaspoons cumin

Combine all ingredients in a crock pot and simmer for at least an hour.

Secret Suprise Chocolate Cookies

2009-09-29T10:13:00.004-04:00

I came across this recipe on Mennonite Girls Can Cook and just had to try them out and I am glad I did! These soft, not too sweet, yummy morsels of chocolate are addicting! My family loved them. I didn't have any chocolate chips on hand so I used M&M's which made them more colorful and fun. Go ahead and make these for your family but wait to tell them about the secret ingredient until after they have tasted them!

NOTE: this makes a large batch of cookies so you may want to cut the recipe in half.

Secret Surprise Chocolate Cookies

Cream together.....
2 cups butter or margarine
1 cup brown sugar
1 cup white sugar

ADD
1 cup cottage cheese
1Tbs. vanilla
2 eggs (1 at a time, beating after each one)
5 cups of sifted flour
½ cup cocoa
1 tsp soda
½ tsp salt
1 cup walnuts (optional)
6 ounces chocolate chips (or to taste)

Roll into one inch balls. (I used a medium cookie scoop t0 make the ball - If the dough is too sticky and soft you can chill it in the fridge to stiffen it up a bit but I didn't have any problems.)

Roll cookie dough ball in powdered sugar.

Place on lightly greased or parchment lined cookie sheet.

Bake at 325 for 12 to 15 minutes. Transfer to cooling rack. YUM!

Balsamic Vegetable Salad

2009-09-27T18:09:00.005-04:00

This colorful, refreshing vegetable salad has wonderful flavor and crunch! It is so simple and easy to prepare. The original recipe called for tomatoes and cucumbers, but we jazzed it up by adding red onion and summer squash. It was so good! I even enjoyed it the next day after it had "pickled" a bit in the fridge. Feel free to customize it with your favorite vegetables and enjoy!

Balsamic Vegetable Salad

Salad:

3 large, firm tomatoes, cut into wedges

3 medium cucumbers, halved and sliced (peeling optional)

1 Onion sliced

2 summer or zucchini squash,sliced and halved

Dressing:

1/2 cup olive oil

1/4 cup balsamic vinegar

3 Tbs. water

1 envelope Italian salad dressing mix

In a salad bowl, combine cut vegetables. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat.

Strawberry Rhubarb Freezer Jam

2009-09-25T08:47:00.006-04:00

I have always been a fan of Tastefully Simple's Strawberry Rhubarb jam but my family gobbles it up so fast, that I had to find a way to keep my fridge stocked without breaking the bank! So, I played with a couple of recipes and came up with this one. It is pretty easy to make and so yummy!

Strawberry Rhubarb Freezer Jam

2 1/2 cups chopped fresh rhubarb

2 1/2 cups chopped strawberries.

3 cups white sugar

1 3oz package strawberry flavored gelatin

Directions:

1- In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover and let stand over night.

2- Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat.

3-Add strawberries and stir in dry gelatin mix. Transfer to steril jars and let cool. Store in refrigerator (or freezer for long term storage)

Scalloped Potatoes with Pork Chops

2009-09-25T08:30:00.006-04:00

This yummy dish comes from my Deanna House cookbook. She has great recipes with real home cooking. I have made this with chicken breasts before with great results but I typically make it with pork chops. My family loves it and I hope you do too!

Scalloped Potatoes with Pork Chops adapted from Deanna House

6 pork chops , cut 1/2 - 1 inch thick

2 Tbs vegetable oil

salt & pepper or favorite seasonings

3 Tbs butter or Margarine

1 Tbs flour

1 tsp salt

1/4 tsp black pepper

2 tsp chicken base or bouillon ( or two cubes chicken bouillon)

2 cups water

6 cups peeled, sliced potatoes

1 medium onion, sliced and separated into rings

Directions:

Brown pork chops on both sides in hot oil in skilled. Sprinkle with salt and pepper or favorite seasonings.

Meanwhile, melt butter in saucepan, Stir in flour, salt, pepper, and chicken base to form a paste. Slowly add water while stirring with a whisk. Continue to stir over medium heat until mixture comes to a boil. It will be kind of thick like gravy. Set aside.

Put peeled, sliced potatoes in bottom of a 9x13 baking dish. Top with onion rings. Pour chicken broth mixture evenly over the top. Place pork chops over broth covered potatoes. Cove with foil.

Bake in preheated 350 degree oven for on hour. Remove foil and continue baking 20-30 minutes or until meat is tender and potatoes are done.

Lemon Ricotta Cookies with Lemon Glaze

2009-09-24T09:22:00.005-04:00

These Cookies are soft lemony goodness! My sister shared this recipe with me some time ago and we really enjoyed them. They are soft and moist with a tart lemon glaze. It is hard not to eat just one, that's for sure. I hope you enjoy them too! I also have a lemon drop cookie recipe, my dear friend Karen shared with me, that I will have to share with you too!

Lemon Ricotta Cookies with Lemon Glaze adapted from Everyday Italian

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
The Zest of one lemon

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
The zest of one lemon

Directions:

Preheat the oven to 350 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let cool.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Coconut Chicken

2009-09-23T09:31:00.005-04:00

I found this recipe a while back on My Kitchen Cafe and have made it a handful of times. It has been popular among the food blogs and is known as Sticky Coconut Chicken. I made it twice as the grilled version and it has great flavor but we wanted more sauce with the rice. So, I now make this in my large family skillet on the stove and cook the chicken in the marinade so that we can enjoy all that yummy sauce. I still make the sticky sauce and pour it over the top when it is time to serve it, which gives it a great flavor.

Last time I made it I forgot to take a picture until it was time to clean up from dinner. So I quick took a picture of the chicken in the pan, since the rice was all gone. I know this picture looks a little weird but trust me, this is delish! And we love the sauce with the rice. It is a new family favorite for us. Whether you choose to make it on the grill as the original recipe directs or cook it in the sauce, I am sure you will enjoy it.

Coconut Chicken - adapted from My Kitchen Cafe

6-8 boneless, skinless chicken thighs

1 cup canned coconut milk

1 Tbsp. minced fresh ginger (or approx 1/8 tsp dried)

1 tsp. fresh ground pepper

1 tsp. red pepper flakes (optional- I add maybe 1/2 tsp)

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour. Grill on barbecue OR cook with the marinade in a large pan on stove or in baking dish in the oven.

Glaze:

3/4 cup rice vinegar

1/2 cup sugar

3 Tbsp. soy sauce

1 tsp. red pepper flakes (according to how spicy you want it)

While the chicken is grilling/baking, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes.

*Be patient because it takes a little while and the vinegar will smell strong, and the kids may even complain about that vinegar smell, but don't despair, because it's worth it! Once the sauce starts getting thick, immediately take it off the heat!

If you grilled the chicken , glaze both sides of chicken the last few minutes of grilling and save the rest of the sauce for serving at the table. OR if you baked the chicken, pour the glaze over baked chicken with the coconut sauce and serve chicken over rice.

Orange Chicken

2009-09-23T09:19:00.005-04:00

I found this recipe on My Kitchen Cafe and made it last night for the family. It received rave reviews! It did take some time to make but it was worth it. I also like that it isn't fried but baked in the oven. The flavor was great and it made plenty for our family of 6. I will be making this again and again!

Orange Chicken from My Kitchen Cafe

Chicken;

2 pounds boneless, skinless chicken breasts, cut into 2" cubes

1/2 cup flour1 teaspoon garlic powder

1/2 teaspoon pepper

2 tablespoons oil or butter

Sauce;

1 1/2 cups water

1/4 cup plus 2 tablespoons fresh orange juice

1/3 cup rice vinegar2

1/2 tablespoons soy sauce

1 tablespoon orange zest

1 cup brown sugar

1/2 teaspoon finely minced ginger ( I used 1/4 tsp powdered ginger)

1 teaspoon minced garlic

2 tablespoons green onion

3 tablespoons cornstarch

1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened. Remove from heat.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.Serve chicken over rice with extra sauce on the side.

Fajitas

2009-09-21T12:19:00.007-04:00

My sister Janae shared this recipe with me and we are hooked! The flavor is incredible and it is not hard to make. We've made these with steak , chicken and shrimp, all with great results. Enjoy!

Fajitas - adapted from Alton Brown- Food Network

In a blender add;
1/2 cup olive oil
1/2 cup of soy sauce
4 scallions
2 large garlic cloves
juice of 2 limes
1/2 teaspoon of red pepper flakes
1/2 teaspoon of ground cumin
3 tablespoons of dark brown sugar

Blend above ingredients together until smooth and marinate meat such as thin skirt steak or chicken breast or even shrimp. for 1 hour in the fridge.

Cook on grill and slice meat in thin strips for skirt steak cut against the grain of the meat for tender strips. or in door stove top cast iron grill.

Veggies for fajitas

1 red bell pepper thin sliced in strips
1 green bell pepper thin sliced in strips
1/2 onion thin sliced

drizzled with veggie oil toss in oil cook in skillet or cast iron skillet
on med-high heat until onions are caramelized. on med-high heat

Serve with corn or flour tortillas and your choice of toppings, cheese, salsa, guacamole, sour cream etc.

GOLDEN GRAHAM SMORES

2009-09-21T11:30:00.003-04:00

3/4 c. light corn syrup

3 tbsp. butter

1 pkg. milk chocolate morsels

1 tsp. vanilla

1 pkg. Golden Graham cereal (9c.)

3 c. miniature marshmallows

Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.

Pavlova

2009-09-21T11:27:00.004-04:00

This is seriously one of the best desserts ever created! It comes from New Zealand (although the Australians like to say it comes from them) but since I lived in New Zealand for 18months I will side with them :) I was served Pavlova many times while living there and have tried a handful of different recipes. I thought I had it all figured out and then a friend who had just returned from New Zealand shared this one with me from The Joy of Baking website. This recipe gave GREAT results! Just remember to follow the directions EXACTLY or there is a good chance it won't turn out.

One big help is to let your eggs sit out at room temp so they aren't so cold. That will give you a fluffier egg white. Also, do not use your every day white sugar, use the Superfine sugar so that it will dissolve easier,. It is very important to have your sugar completely dissolve or your Pavlova will weep. (you don't want that) You can find superfine sugar in the sugar isle. Castor sugar is what the superfine sugar is called in New Zealand.

Also, you can use Cool Whip if you'd like, but to be authentic, you should use real whipping cream. In New Zealand, they never sweetened it like this recipe does. But that was OK because of the sweetness of the pavlova and fruit it tasted great. You can sweeten it if you'd like :)

They always used strawberries and kiwis and sometimes other fruit. I used mango as well this time.

A perfect pavlova will be moist and fluffy inside and have a light crust on the outside as you can see in this picture. there are more tips in the directions of this recipe. I also doubled the recipe so that there would be enough for our family of six. this takes some time and effort but is well worth it! Also, be sure not to have any loud noises or open the oven door while it is baking or it may cause it to fall.

ENJOY!!

Pavlova- From the Joy of Baking website

4 large (120 grams) egg whites

1 cup (200 grams) superfine or castor sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)

Topping:
1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons (20 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

DIRECTIONS

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges.
Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Serves 6 to 8

Sloppy Joe Casserole

2009-09-15T09:21:00.015-04:00

This is a simple, yummy, kid pleasing meal. We adults like it too! We had this for dinner last night and it was a hit. I usually make this with pre-made sloppy joe sauce with great results. Last night I made it as the recipe directs with the packet and tomato paste etc. It was still yummy but just a little more mild in flavor. So, depending on how much kick you want to your recipe you can choose which way to go with the sauce.

Also, this recipe says to layer it in a casserole dish and bake it in the oven, which I did this time. (for the sake of the picture) But usually, I just layer the ingredients in a large pot on the stove to heat through and it turns out just as good with less fuss. Besides, the macaroni and meat sauce are already hot so it doesn't take much to heat it through. I am all about quick and easy!

Sloppy Joe Casserole

1 8oz package macaroni

1 pound hamburger

1 envelope sloppy joe seasoning mix

1 6 oz can tomato paste

1 8 oz can tomato sauce

1 1/4 cup water

Or 1 can sloppy joe sauce

1 16 oz carton cottage cheese

1/2 cup grated cheddar cheese

Directions:

Cook macaroni as package label directs; drain. While macaroni is cooking, brown hamburger, drain and add sloppy joe sauce Or sloppy joe seasoning, tomato paste, tomato sauce & water.

Preheat oven to 350*. In 2 1/2 quart casserole, layer half the macaroni, half the cottage cheese, and half the meat sauce; repeat. Top with grated cheese. Bake un-covered till heated through and cheese is melted. Makes 6-8 servings.

Cornmeal Waffles

2009-09-15T08:57:00.004-04:00

If you like cornbread, you'll love these waffles! I came across the recipe some time ago and my family loves them. We hope you will too.

Cornmeal Waffles

2 large eggs

1 3/4 cup milk

1 cup cormeal

1 cup flour

1/4 cup sugar ( optional)

1 Tablespoon baing powder

1 teaspoon salt

6 Tablespoons butter, melted

Beat eggs and milk together. Sift dry ingredients and stir into egg-milk mixture. Gradually add melted butter. *(Batter will be runny.) Bake in a regular waffle iron. Great with regular syrup or your favorite fruit syrup. Also freezes well.

Favorite Fruit Cobbler

2009-09-06T15:06:00.008-04:00

This has got to be one of our favorite dessers. I am suprised that I haven't posted it yet. It is so easy and quick to throw together. You can use what ever favorite fruit or pie filling you like. My husband's and I like it with canned peaches but the kids like the cherry pie filling so I made it with cherries this time. What ever fruit you decide to use I am sure you will enjoy this yummy recipe.

Favorite Fruit Cobbler

Melt 1/2 stick butter or margarine and pour into the bottome of a 9x13 or 2qt baking dish

Mix together:

1 cup sugar

1 cup flour

1 cup buttermilk ( or milk)

1 tsp baking powder

1/2 tsp salt

Pour batter in baking dish over melted butter ( do not mix it in with the butter) Pour a can of peaches or favorite fruit ( apricots, or blue berries etc) with juices or favorite fruit pie filling over the top of the batter. Do not stir or mix in. It will be jiucy if you used that canned fruit but that is OK. Bake at 350* for 45-50 minutes. Serve with milk or ice cream.

Note: I like to use the large 29oz can of peaches or pie filling for extra fruit.

Apple Puff Pancake

2009-08-25T09:57:00.006-04:00

Wow, I have been busy playing this summer. Sorry it has been so long since my last post! The kids and I tried a new recipe this morning and they loved it. I also was happy that it was a healthy breakfast with all those apples. You can adjust how sweet you want it with how much sugar you add to the apples. I kept it simple since I knew the kids would be topping it with sugar or syrup. With school starting and apple season around the corner here in Michigan I thought this would be a great recipe to share. We hope you enjoy!

Apple Puff Pancake

3 apples
1 - 2 teaspoons sugar (to taste)
sprinkle of cinnamon to taste

1 cup milk
6 eggs
2 Tablespoons melted butter or margarine
1 teaspoon vanilla
1 cup flour
1/2 tsp salt

Powdered sugar & cinnamon for garnish

Directions:
Peel, core and slice up apples thin and small, toss with sugar and cinnamon and place in a greased 9x13 baking pan.

Mix together; milk, eggs, butter, vanilla, flour and salt to make a batter. Pour batter over apples in baking pan and bake in 350* oven for 20 minutes. Serve warm with powdered sugar & cinnamon or drizzle with pancake syrup.

Grape Salad

2009-05-27T07:06:00.006-04:00

This is a fun summer salad. My daughter said she loves it so much she could drink it! I don't know that i could drink it, but I sure could eat a large bowl of it and enjoy every bite. I got this recipe from my good friend Celeste and have made it many times. It is a great fruit salad that is easy to throw together and please just about anyone. I hope you enjoy it as much as my daughter and I do.

Grape Salad

large bunch of seedless green grapes

large bunch of red seedles grapes

Pick grapes off vine, rinse and dry.

Dressing:

4oz softened cream cheese

1/2 cup sour cream

1/4 - 1/2 cup sugar ( depending on how sweet you like it)

Mix together well* and stir in with grapes in a large bowl. Garnish with sprinkeld brown sugar and chopped pecans.

*NOTE: This makes a lot of "dressing" so you may have more than you need depending on how much sauce you like. It makes for a great fruit dip as well.

Grilled BBQ Chicken Marinade

2009-05-27T06:42:00.018-04:00

This is our favorite way to grill chicken. It has so much flavor. One time I baked it in the oven, instead of grilling it, and it turned out delicious. So, either way, I am sure you will enjoy it.

Grilled BBQ Chicken Marinade

Heat the following ingredients together till butter is melted.
1/4 c water
1/2 c apple cider vinegar
1/2 stick butter
4 tsp salt1 tsp pepper
1/4 tsp garlic powder
2 Tbs Worcestershire sauce

*Note that the vinegar stinks when it it heated up but the end result is well worth it!

Marinate chicken for a few hours or over night - the longer the better! (I use leg quarters or thighs) and grill (or bake in the oven)

Chinese Slaw Salad

2009-05-27T06:33:00.005-04:00

I have always enjoyed the typical ramen noodle/coleslaw salad but this one takes on a twist with an asian flair. It is so yummy! Make sure you toast the sesame seeds first and then toast the almonds seperate. It dosen't work well together. Sometimes I buy the pre-toasted almonds to save time and they are delicious. Thanks to my sweet friend Sue for sharing this recipe with me!

Chinese Slaw Salad

1 pack cabbage coleslaw mix OR broccoli slaw mix ( I used the cabbage)
1 bunch of Green Onion
1/2 Cup of Sesame seeds
1 pack of slivered almonds ( 1/2 cup)
1 or 2 packages of Ramen noodles
Optional - 1 grilled chicken breast, cut up

Directions:
Chop up the Green Onions and mix with the coleslaw. Put a small amount of butter in a pan and fry the sesame seeds. Set aside and then brown the 1/2 Cup of slivered almonds. Break up the ramon noodles and brown them. Let the the sesame seeds, slivered almonds and noodles cool off and toss in the salad. (Or just skip the toasting and toss them in the salad)

Dressing:
1/3 Cup Vinegar
1/4 Cup sugar
1/4 Cup oil
2 Tablespoons of Soy Sauce.

Mix till sugar is dissolved When ready to serve, pour dressing over salad and mix all together.

Parmesean Knots

2009-05-20T14:19:00.008-04:00

These yummy little bites just melt in your mouth and are a family favorite. My kids love to make these, they are that easy! The great thing about making the dough in knots is that the nooks and crannies hold all the flavors to really make them tasty. Eat them warm out of the oven and you won't be disappointed!

Parmesan Knots
1/2 cup vegetable or olive oil
1/4 cup grated Parmesan cheese

1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits

In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheets.

Bake at 450 degrees for 5-8 minutes or until golden brown. Take out of the oven and brush rolls with the Parmesan mixture while rolls are still hot. Serve warm or freeze for up to 2 months.

(NOTE:The biscuit dough is easier to handle if it isn't ice cold from the fridge, I like to let the biscuit dough set out for about 15 minutes before rolling)

Easy Stuffed Jalepenos

2009-05-20T13:18:00.005-04:00

These spicy appetizers are so easy and delicious. My friend Carmen shared this recipe with me and we love them! Make them for your next gathering and they will be a hit.

Easy Stuffed Jalapeno Appetizers

Fresh Jalapenos
1 lb breakfast sausage
1 8oz block cream cheese
grated Parmesan cheese

Take fresh jalapenos and cut lengthwise in half. Scoop out seeds to make “boats”. Rinse and set aside to dry.

Brown 1 lb breakfast sausage, drain fat add 1 – 8oz block of cream cheese, stir till melted.

Fill jalapeño boats with sausage filling and place on a cookie sheet. Sprinkle with Parmesean cheese.

Bake at 350* for 15-20 minutes (until jalapeños are cooked through)

No Bake Cookies

2009-05-20T13:02:00.002-04:00

These little devils are sweet chocolaty goodness! I made them recently and sold them at a yard sale. It was so funny to see how excited people got over no bakes. They really are a treat. Here is my tried and true recipe. I hope you have some time to make these and indulge in something sweet and chocolaty!

No Bakes

Combine in a Sauce Pan:
1/4 cup butter
4 Tbs. Cocoa powder
3 Cups Sugar
1/2 Cup milk

Stir constantly over hight heat for 5 minutes or till butter has melted.

REMOVE FROM HEAT and add:
1/2 cup peanut butter
3 cups rolled oats

Mix well and drop onto waxed paper or lightly greased cookie sheet. Let cool and enjoy!

White Lightening Chicken Chili

2009-05-20T12:39:00.003-04:00

This recipe has been a favorite of ours for years. I have had so many requests for it and have been meaning to share if for some time. I have also made it with pork or turkey with great results. The recipe calls for Great Northern Beans which I always use , but my family also likes me to add a can of black beans and corn to change it up a bit. Either way, it has a great flavor with the lime and cumin and you can kick up the spice with more Jalapenos if you like. This white chili is delicious and hits the spot. Enjoy!

White Lightning Chicken Chili - Adapted from The Pampered Chef

3 cups cooked chicken, cut or shredded
6 cloves of roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15oz each) Great northern beans, drained, rinsed and divided

(optional- add a can of black beans and/or corn)
2 tsp vegetable oil
3 cans (14 1/2 oz each) chicken broth
1 1/2 tsp ground cumin
1/4 cup lime juice
1 Tbs cornstarch
1 Tbs cold water
1/4 cup cilantro, snipped
sour cream and diced avocado, Monetary jack cheese as a garnish
Serve with tortilla chips

1. Chop onion and Jalapeno peppers.
2. Drain 1 can beans and put in a small bowl. Gently squeeze garlic from skins into the bowl and mash the beans and garlic together. Set aside
3. drain remaining 2 cans of beans and set aside
4.Heat oil in a large pot over medium heat. Add onion an jalapeno peppers. Cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans , chicken broth, cumin and lime juice. Bring to a boil, reduce heat and simmer 25 minutes
5. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
6. Snip cilantro and stir into chili just before serving.
7 Garnish with sour cream, cubed avocado and snipped cilantro. and Monetary Jack cheese, and serve with tortilla chips.
8 ENJOY!!

Chicken Pot Pie

2009-05-20T12:27:00.007-04:00

First of all, I can't believe that it has been so long since I have posted. Second, I can't believe I never posted this delicious recipe! My sweet friend Michelle shared this with me not long ago and it was easy and so incredibly yummy. My family devoured it in one sitting, not a drop left. If you are in a hurry, you can use a couple of cans of Costco's chicken breasts like I did. I hope you enjoy it as much as we did.

Chicken Pot Pie –from Micelle Yeates

1/3 cup butter
1/4 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 cups cooked, cubed chicken
2 cups (1 can) chicken broth
1 chicken bullion cube
2/3 cup milk
10 oz. frozen veggies (or a mix of frozen veggies and fresh carrots and celery as well....boil the vegetables a bit before adding them in, so they soft)
2 refrigerated Pillsbury pie crusts

1. Melt butter, add onion, flour and slowly add broth, bullion, milk, and cook until thick.
2. Add spices, chicken, and veggies to the mixture, and pour into pie plate lined with one crust.
3. Place the second crust on top, pinch together the edges, slit the top to vent and wrap the edges in foil
(if you want to) to keep them from browning too much.
4. Bake at 400 until golden brown....about 45-60 minutes.

Taco Soup

2009-03-20T11:52:00.006-04:00

This is a staple recipe at our house and one that is so quick and easy to throw together. We prefer this over Chili any day of the week.
I dump all the canned food in a pot with the seasoning and while that heats through, I brown my hamburger, drain it and then dump it in the soup pot, by then it is heated through and ready to eat. You can also change this up a bit how ever you like. Some like pinto beans or black beans , some like to just stick with the kidney beans. YOu can even do it vegetarian and replace more beans and corn in place of the meat.
You can also use chili beans if you want more of a chili like flavor. (You can use the tomatoes with diced chilis and onions but it will be spicy!)
This is a family favorite and also a favorite of many of my friends. Hope you enjoy it!

Taco Soup

1 lb hamburger
1 onion, chopped (optional)
Brown together and drain off grease

Add to the following in a soup pot:
1 can kidney beans (undrained)

1 can Pinto beans ( undrained)
1 can corn (undrained)
2 cans stewed tomatoes or diced tomatoes (undrained) *
2 envelopes taco seasoning

Heat through. Serve with tortilla or corn chips. Optional, top with grated cheese, sour cream, diced onion and even fresh diced tomatoes if you like.

*Note: My kids don't like chunks of tomatoes, so I zap them in the blender just long enough to break it all up, more like crushed tomatoes, and I prefer stewed tomatoes for just a little bit more flavor but diced or crushed tomatoes are good to use as well.

Also, My husband and I like to crush the chips in the bottom of the bowl and put the soup on top, the kids like to dip their chips in the soup as they eat it. Either way is yummy!

Spinach and Swiss Salad

2009-03-16T09:53:00.008-04:00

This salad is so very yummy! It makes a very large salad which is perfect for a crowd but for our family of 6 I usually half the recipe and then add the salad dressing as we eat it. Enjoy!

Spinach and Swiss Salad

1 large head iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 C. sliced mushrooms
3/4 C. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled ( I use the pre-cooked crumbled bacon)
1 C. small curd cottage cheese, rinse and drain off liquid in small colander
Croutons

DRESSING:
1 C. sugar
2 tsp. dry mustard
1 tsp. salt
2/3 C. apple cider vinegar
1 1/2 C. vegetable oil
1 T. poppy seeds
Mix together ingredients in blender. Store in refrigerator until ready to use. Toss all salad ingredients together and add dressing. (Makes more dressing than you will need for one salad.)

Creamy White Chicken Chili

2009-03-16T09:31:00.008-04:00

I got third place at the annual Ward Chili Cook off! Yup, it was a lot of fun and there were many different chilis to taste! The winning chili was a white bean chili that had bacon in it (it was yummy) second place was a traditional chili, and my chicken chili took third. I have had this recipe for a while and have made it several times for my family. It is a favorite of ours. I hope you enjoy it as well!

Creamy White Chicken Chili

adapted from Homemaking A Divine Calling

2 cans Chicken broth

2 can Great northern beans

1 can chopped chilli's

2-3 chicken breasts cooked anyway you like, shredded or cut into pieces

1Tbsp Chili powder, more if you like it Hot or less if not

1/2 tsp paprika

1 tsp garlic powder

1 tsp red pepper

1 tsp poultry seasoning

2 tsp black pepper

2 tsp onion powder

2 tsp cumin

1 cup container sour cream

1 cup half and half

1 bag corn tortilla chips for garnish

In a crock pot mix first 12 ingredients, and cook on high for 2-3 hours. Before serving add sour cream and half and half to soup. Let set for 30 mins.( it will thicken slightly). To serve, crush tortilla chips in a bowl and pour soup on top. Easy and delicious!

Poppy Seed Chicken

2009-03-03T16:37:00.007-05:00

If you have never had Poppy Seed Chicken, you are missing out! This creamy chicken casserole is so yummy, it easily falls under the categor of comfort food. My good friend Kathee is known for her delicious poppy seed chicken and was so kind as to share her recipe with me. I made this the other night for my family and it was completely gone, only a few cracker crumbs remained. I served it with roasted asparagus but it would be great coupled with any vegetable.
Now, I have to say, that it isn't a low fat recipe by any means. But there are some ways around it to help with that issue. I used low fat cream of chicken soup and low fat sour cream. I also halved the butter and I think it tasted just as good. Although, I have had it with all the fat and it is sinful :) Hope you enjoy this creamy chicken indulgence!

Poppy Seed Chicken

1 cup melted butter ( I used one stick = 1/2 cup)
2 Tablespoons poppy seeds
2 sleeves Ritz crackers, crushed
1 6 oz carton sour cream ( I used low fat)
1 can cream of chicken soup ( I used low fat version)
2 lbs boneless, skinless chicken breasts, cooked and cubed

( I added a little bit of seasoning salt to the creamy mixture maybe 1/4 teaspoon)

Combine butter, crushed crackers, and poppy seeds. Mix well. Pat half of the crumb mixture into bottom of 9 x 13 pan.
Combine chicken, soup, and sour cream. Place in pan over cracker crumb mixture.
Top with remaining cracker crumb mixture.
Bake at 350˚ for 30-45 minutes or until heated through.

Crock Pot Cranberry Pork Roast

2009-02-22T15:59:00.005-05:00

This was a fun recipe to try and my husband and I loved it! It smelled so good and tasted wonderful! The kids liked it but not nearly as much as we did. I think that is just because they are kids :) I made it with the orange juice but want to use the cranberry juice next time jut for more of a cranberry kick. We served it with roasted russed potatoes and steamed broccoli. I found it on Heather White's blog. She has a really fun blog and shares the most delicous recipes (and craft ideas and lots of other neat things) (Thank you Heather!)

Crock Pot Cranberry Pork Roast
1 pork loin roast (2 ½ - 3 lbs.)(can be boneless or not)
1 can (16 oz.) jellied whole cranberries
1 C. dried cranberries
½ C. sugar
½ C. cranberry juice or ½ C. orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
2 T. cornstarch
2 T. cold water

Place pork roast bone side down in a slow cooker/crock pot. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, orange juice, mustard and cloves. Pour over roast. Cover and cook on high for 6-8 hours. If boneless, cook on low for 6-8 hours. Cook until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

Chicken and Wild Rice Soup

2009-02-22T15:42:00.004-05:00

Oh, this soup is so very yummy! My good friend Amy served this at a Primary worker appreciation dinner. Everyone loved it and she had several requests that night for the recipe. I made it last week and found out that two of my friends had made it that same week too! It isn't low fat by any means, but every once in a while it is worth it to splurge on something this good!

Chicken and Wild Rice Soup
1 onion
2 carrots
3 celery sticks
1/2 c. butter
2/3 c. flour
6 c. water
1 Tbsp. McCormick chicken base or 4 bouillon cubes
2 pkgs. Rice-A-Roni long grain and wild rice
2 to 4 chicken breasts, cooked and chopped (I usually boil and shred my chicken)
2 c. half & half
1 tsp. salt
1 tsp. pepper

Directions:
Chop vegetables and place in large soup pot. Melt butter and saute vegetables until tender. Add flour and stir until vegetables are coated. Slowly add water; stir vigorously until flour dissolves. Prepare Rice-A-Roni as directed on box, then add to the soup. Add the remaining ingredients and simmer on low until well blended.

Our favorite Bread!

2009-02-22T15:16:00.007-05:00

This picture really dosen't do this bread justice. It is such a wonderful, moist and favorful bread. I call it Mom's bread since it is what she always makes. I have had requests for this recipe many, many times. I love that it stays moist, dosen't get crumbly and freezes well. You can slice it thick or thin, you can make it all white (which is divine) or do half white and half wheat (which is equally delicious) You can use sugar or honey, and even throw in some quick oats for texture. The choice is yours, either way it is the best, most flavorful recipe I have come around and it is easy to make! It makes 4 good size loaves and dosen't last long at our house.
I have frozen it with great results. I just pull a loaf out of the freezer, wrap some paper towel around it, and let it sit over night on the kitchen counter. In the morning I have a soft loaf of bread waiting to be eaten. Oh, it also makes great french toast! Enjoy :)

Mom’s Bread
2 cups milk
1 stick (½ cup) butter or margarine
1 can evaporated milk
2 ½ cups water
1 cup sugar or honey
1 ½ Tbs salt
2 Tbs yeast ( I like to use Saf-instant yeast as I can add it dry with the flour and skip the step of disolving yeast)
Bread flour (optional: mix bread flour with wheat flour.) I also like to add ½ cup of oats before adding the flour to add more texture, YUM!

Directions:
1. In a sauce pan heat together 1 stick butter and 2 c milk till butter is melted. Set aside.
2. Pour 1 can evaporated milk into a measuring cup and then add enough warm water to make 4 1/2 cups of liquid (approx 2 1/2 cups water) note you will want the liquid to be the right temp for the yeast when it is all mixed together.
3. Pour melted butter and evaporated milk mixture into mixing bowl and then add the 4 1/2 cups of evaporated milk/water mixture.
4. Add 1 cup sugar and 1 ½ Tbs salt and mix thoroughly till sugar and salt are dissolved.
5. Add 2 Tbs yeast and stir till dissolved.
6. Add flour one cup at a time and mix with dough hook till the right consistency. ( when dough starts to pull away from the sides of the bowl , the dough is done) Approx. 10 cups. Dough will be sticky.
7. Dump into a large greased bowl and cover. Let rise till double in size. Then punch down and form into loaves and place in greased bread pans (it fills 4 large bread pans for me)
8. Let rise till double again and then bake at 350* for 35 minutes.
9. Pop loaves out of bread pans onto cooling rack
10. Optional: lightly butter the tops of the loaves when they are still hot from the oven to keep the top crust soft and yummy.

Tortellini Soup

2009-02-22T14:51:00.008-05:00

I recently subscribed to the Taste of Home magazine and in my first issue, I found this delicious recipe for Holiday Tortellini Soup. I made it today and served it with multi grain french bread and and the family loved it! It was filling, full of flavor, and easy to make. It also states that it freezes well which is a plus! I hope you enjoy it as much as we did :)

Tortellini Soup
(from Taste of Home magazine)

2 Tbs olive oil
2 oz Pancetta or Bacon, finely diced. (I used pre-cooked crumbled bacon)
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (49 1/2os) chicken broth (I used three cups water and 3 tsp chicken bullion)
2 tsp Italian seasoning
1 package (9oz) cheese tortellini ( I used a 19oz bag of frozen tortellini)
1 can (28oz) crushed tomatoes in puree
8 oz fresh spinach, rinsed, stemmed and chopped (I used 3/4 bag of fresh baby spinach)
Salt and pepper to tastee (I only needed to use a little)
1 cup freshly shredded parmesean cheese (I used the grated stuff from the can :)

Heat the olive oil in a large soup pot over meduim heat. Add pancetta (or bacon). Cook until crisp (mine was pre-cooked so I just threw it in) Add onion and cook 3-4 minutes or until soft. Add garlic; cook 1 more minute. Add broth and Italian seasoing; bring to a boil and simmer for 5 minutes.

Meanwhile, cook tortellini according to package directions; drain. Add cooked tortelini to soup mixture. Stir in tomatoes and simmer 5 minutes. Add chopped spinach and cook just until wilted. Season with salt and pepper. Garnish with parmesean cheese and serve with your favorite bread.

Sugar Cookies!

2009-02-06T08:02:00.008-05:00

I LOVE Sugar cookies, and these have to be my all time favorite! I am frequently asked for this recipe it is so yummy. You can make these thin or thick ( I prefer thick) and they are moist and fudgy. With Valenties just a week away I thought it was time to share this delicious recipe! Now, I found this on the internet and it is titled the Great American Cookie Company's Sugar Cookie, but I don't know if it is official or not, either way it is the best I have come across. Enjoy!

Great American Cookie Company's Sugar Cookie Recipe

1/2 cup butter

1/2 cup shortening

2 cups sugar

3 large eggs

1 teaspoon lemon extract (or almond extract - almond is our favorite!)

1 teaspoon vanilla

5 tablespoons sour cream

4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. (I never take the time to chill but it might help, it is a very soft dough) Roll into balls and flatten with bottom of sugar coated glass. OR, roll out and cut in to shapes.

Bake at 350° just until the edges start turning color. Maybe 7-10 minutes, Time will vary depending on how large and thick you made your cookies. It is important not to over bake if you want the texture to remain chewy and soft.

Frost and decorate as desired.

Great Easy Salsa!!

2009-02-02T10:17:00.003-05:00

Andi’s Salsa – so easy even I can do it!

1 can of whole tomatoes (Big)
1 small can of green chilies
2 bunches of green onions (I use less)
¼ a bunch of Cilantro
Garlic salt to desired taste

Put in Blender
Cut off ends of onions – cut up about an inch long stems
Snap off leaf part of cilantro - about 1/4 of bunch
1 can of Green chilies

garlic salt
Juice only from can

Pulse just a little – not too much, you do not want to puree it

Add the tomatoes – pulse a few more times

Done!!!

Chicken Azteca

2009-01-28T13:19:00.006-05:00

This tastey recipe came from a book "Fix-it and Forget-it for Entertaining" which is a fun crock pot recipe book that my mom bought for me a few years ago. This recipe is delicious and kid approved! It doesn't look like much, but trust me, it is yummy! While it is a crock pot recipe, I have also made it on the stove with great results. Either way you make it, it is a family pleaser. You can kick up the spice with a spicier salsa or keep it mild according to your tastes. I like to use a salsa slightly spicer than we normally would eat since there are two blocks of cream cheese to tone down the heat.

Chicken Azteca
Makes 10 – 12 servings

2- 15oz cans black beans, drained
4 cups frozen corn kernels (I use2 cans of corn, drained)
2 garlic cloves, minces
1 tsp cumin
2 cups chunky salsa, divided
10 skinless, boneless chicken breast halves
2 8oz pkgs. cream cheese, cubed
(add seasonings or salt as desired)

Cooked rice
Shredded Cheddar cheese

Combine beans, corn, garlic, cumin, and half of the salsa in slow cooker.
Arrange chicken breasts over top. Pour remaining salsa over the top
Cove, cook on high for t 2 – 3 hours or on low for 4 – 6 hours.
Remove chicken and cut in to bite sized pieces or shread. Return to cooker.
Stir in cream cheese, cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded cheese.

You can also do this on the stove, just put the first 5 ingredients in a larger pot and warm through. Boil chicken in a separate pot, cut or shred up and then add to soupy mixture. Then stir in cream cheese till melted.

Vanilla Texas Sheet Cake

2009-01-28T13:08:00.007-05:00

As promised, here is Sue's recipe for Vanilla Texas Sheet Cake. I absolutly love these and truly can't say which sheet cake I like more! While I love the sweet, chocolately goodness of her Buttermilk Sheet Cake Brownies, I love the hint of cinnamon and rich cream cheese frosting on this vanilla version! This recipe is also highly requested and was served at the baptism along side the chocolate one. Enjoy!

Vanilla Texas Sheet Cake
2 2/3 cups flour
2 cups sugar
1 cup butter divided
½ cup vegetable oil
1 cup water
2 eggs
2 tsp vanilla
1 tsp cinnamon 1 ½ tsp baking soda
2/3 cup buttermilk
1 8oz package cream cheese
1 lb. sifted powdered sugar

Mix together flour & sugar. In a saucepan or microwave, combine ½ cup butter, oil and water, bring to a boil. Pour over flour mixture and beat thoroughly.
Beat in Eggs, 2 teaspoons vanilla, cinnamon, soda and buttermilk
Pour into greased 17x11 inch pan
Bake 20 minutes at 350 degrees

Icing:
Cream together ½ cup butter, 1 tsp vanilla & cream cheese. Beat in powdered sugar, beating until light and fluffy.
Spread over warm cake.

Makes 20 servings

Buttermilk Sheet Cake Brownies

2009-01-28T12:58:00.005-05:00

My dear friend Sue Smith is famous for her Buttermilk Sheet Cake Brownies. They are simply divine! We were at her nephew's baptism and everyone was talking about how good her brownies are and how they want the recipe. Well, since Sue was sweet enough to share it with me a while ago, and with her permission, I told everyone that I would post it on my blog. I needed a picture so I grabbed my daughter's camera. Sorry it's a little blurry and on a paper plate, but trust me these are delicious! Sue also makes wonderful Vanilla Texas Sheet Cake which was also served at the baptism so I took a picture of those too and will post those next!

Buttermilk Sheet Cake Brownies
1 c. butter
1/3 c. cocoa
1 c. water
Heat on stovetop almost to a boil. Turn off stove and add next step

2 c. sugar
2 c. flour
½ tsp. Salt

In a measuring cup mix ½ cup buttermilk with 1 tsp. Baking soda add to mixture.
Add
1 tsp vanilla
2 eggs

Mix well and pour into a greased jelly role pan. Bake at 350 for 20 minutes

Frosting
½ c. milk
½ butter
¼ c. cocoa

Using the same pan bring ingredients to a boil. Turn off stove.
Add
1 pound powdered sugar
1 tsp. Vanilla

Pour frosting over brownies right when they come out of the oven. Top with chopped walnuts or pecans if you like.
Enjoy!

Hamburger Soup

2009-01-19T15:15:00.004-05:00

I made this soup for my family last week. It has been a favorite of ours for some time. I love all the vegetables in this soup with the rice and cabbage. It takes a little while to chop all the vegies but I think it is well worth it. It is a hearty, flavorful soup, but easy on the fat and calories. I like to serve it with homemade bread or dinner rolls. Yum!

Hamburger Soup

1 lb hamburger
¼ c rice (uncooked)
1 c chopped onion
5 c water
1 tsp beef bullion
1 c diced potato
4 tsp salt ( I use seasoning salt)
1 c carrots, chopped
¼ tsp basil
1 c chopped/shredded cabbage
¼ tsp thyme
1 c chopped celery
1 bay leaf
2 or 3 cans stewed tomatoes - depending on how much tomato you like.
(I like to zap the tomatoes in the blender to break them up into smaller bits, then my children won't complain about the tomoato chuncks but we can still get the full flavor :)

Brown together hamburger & onion. Drain off fat and put in large soup pot. Add remaining ingredients, bring to a boil, then simmer till done. Serves 10

Raspberry and Almond Shortbread Thumbprint Cookies

2008-12-29T18:36:00.004-05:00

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)

2008-12-29T18:02:00.012-05:00

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.

Italian Soup

2008-12-03T09:12:00.011-05:00

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

2008-12-03T07:50:00.019-05:00

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!

Sweet Potato Pie

2008-11-25T10:05:00.004-05:00

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

2008-11-25T09:55:00.009-05:00

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

2008-11-25T09:48:00.006-05:00

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

2008-11-25T09:41:00.007-05:00

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.

Tips for making a flaky pie crust!

2008-11-20T14:57:00.015-05:00

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

POPCORN!

2008-11-03T10:14:00.008-05:00

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)

Pumpkin Bread

2008-10-14T13:56:00.011-04:00

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

Fish Tacos

2008-10-13T14:38:00.018-04:00

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!

Baked Oatmeal

2008-10-08T10:41:00.017-04:00

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!

Honey Lime Chicken Enchiladas

2008-10-07T13:40:00.011-04:00

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

2008-10-07T13:38:00.005-04:00

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!

2008-10-07T11:24:00.001-04:00

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!