Chinese Slaw Salad

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

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

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

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

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

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

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

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

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

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

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

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!

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 rapid rise or Saf-instant yeast as I can add it dry with the flour and skip the step of disolving yeast)

9 to10-ish cups Bread flour (optional: mix bread flour with 3-4 cups wheat flour.) *Sometimes I 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.