Santa's Whiskers - Cookie Exchange Recipe

3/4 cup margarine
2 cups flour
3/4 cup sugar
1 TBSP milk
1 tsp vanilla
3/4 cup coconut
3/4 cup finely chopped cherries
3/4 cup finely chopped pecans

Preheat oven to 375 degrees. Beat butter on medium to high speed for 30 seconds. Add half the flour, sugar, milk and vanilla. Beat until thoroughly combined. Stir in remaining flour, cherries and pecans. Shape into two 8 inch rolls. Roll in coconut. Wrap in waxed paper and chill dough. Slice cookies and put on cookie sheet. Cook on un-greased cookie sheet for 10-12 minutes. Cool on wire rack. Makes about 60 cookies.

Sausage Balls

Chantelle asked me to post this recipe so here it is!

1. Fry 1 pound of sausage until crumbly brown. Leave a little bit of grease.

2. Add 3 cups of Bisquick (don't sift)

3. Add 1 cup of Cheddar Cheese

4. Add about 3/4 cup water, add gradually

5. Roll into balls

Bake 350 degrees for about 20 minutes
These can be frozen unbaked

Pecan Bacon Salad

1 pkg. Ramen noodles (uncooked and crushed)

1/2 stick margarine 

1 small bag whole pecans

Saute and set aside

Dressing:

1/2 cup Vegetable oil

1/2 cup sugar

1/4 cup red wine vinegar

1 1/2 tsp soy sauce

Tear Romaine and iceberg lettuce in bowl, add bacon ( I use the precooked Oscar Meyer bacon) and add sauteed items from above.  Pour dressing over and toss.

Lasagna

1 pound ground beef (or Italian sausage or ground turkey)

1 clove garlic

2 cans tomato paste

1 16 ounce can tomatoes

1 cup water

1 Tbs. dried basil

1/2 tsp salt

2 Tbs. sugar

1/2 tsp oregano

1/4 tsp pepper

10 ounce pkg. lasagna noodles

1 small container ricotta cheese

1 pound grated mozzarella cheese

Brown the ground meat.  Drain fat and return to pan.  Add tomatoes, water and all spices to sauce.  Cook for 30 minutes stirring occasionally.  Cook lasagna noodles according to package directions.  To assemble lasagna: spread a thin layer of sauce on bottom of a 9 x 13 baking dish. Lay 3 lasagna noodles length wise in dish, spread each with ricotta cheese, spoon sauce over each and sprinkle with mozzarella cheese.  The lay 5 cut lasagna noodles width wise over the last layer and spread with ricotta, sauce and mozzarella.  Continue this pattern until all noodles and sauce are used.  Bake at 375 degrees for 30 - 40 minutes.

Time saver hint: you can use a large jar of ready made pasta sauce and add some of the seasonings and cook less time if in a hurry.  

Penne ala Betsy

I am just posting a link to a great recipe that I tried this past week. It was good, not too difficult (although not too healthy either!), and everyone in the family ate it.

Penne ala Betsy

It is from the website www.pioneerwoman.com which is one of my favorite recipe sites to look through.

I made this exactly like the recipe called for, but Kevin and I both thought it would be just as good with grilled chicken and maybe the addition of artichoke hearts & mushrooms if you like either of those.

Enjoy!

Corn Chowder

With it being cold outside today, I decided it was time to eat a warm soup for dinner! I got this recipe from a close family friend of mine several years ago, and have been making it ever since. Enjoy!

Add to a large pot:

5-6 slices of cooked bacon (I cheat and buy 1-2 packages of already cooked bacon pieces in the ziploc pouches in the salad dressing aisle)
1 medium onion, chopped finely
2 cups cooked corn (frozen tastes better for this than cans of corn)
1 cup cooked diced potato (again, I cheat and use a can of the Del Monte diced potatoes)
1 can cream of mushroom soup
2 1/2 cups milk (the closer to whole milk, the better, but 2% works great)
1 teaspoon salt
pepper, garlic salt, and parsley to taste

Add all of the above ingredients to a large pot and simmer until heated thoroughly and mixed well. Good topped with grated cheese on top too.

Sweet Potato Casserole

This is a great recipe coming from someone who did not like Sweet Potatoes until I was forced to try these. I don't even like pecans! They are always a hit and you will not take home any leftovers.

3 cups cooked sweet potatoes (I always use the canned)
1/2 cup sugar
2 eggs, beaten
1/2 tsp. salt
1/2 stick of margarine, melted
1/2 cup milk
1 1/2 tsp. vanilla

Topping:
1/2 cup brown sugar
1/2 cup flour
1 cup pecans
1/3 stick margarine, melted

Mash the sweet potatoes. Add sugar, eggs, salt, margarine, milk and vanilla. Mix well. Put in shallow 1 1/2 quart baking dish. Mix topping. Spread over sweet potatoes, mine always seems to be a little thicker than a spread. Bake at 325 degrees for 30-40 minutes.

Easy and Yummy Crockpot Dressing

This is one of my favorites! It reminds me of my Grandmothers which was a lot more detailed than this one.

2 boxes of Jiffy Cornbread Mix - Cook the cornbread and set aside

Mix together the following:

4 Eggs
2 cans Cream of Chicken Soup
2 cans Chicken Broth
1 1/2 tsp Poultry Seasoning
1/2 Onion, chopped
1/2 stalk of Celery, chopped
2 tablespoons butter
Crumble and add the cornbread to the mix

Pour into the crockpot and cook 2 hours on high or about 4 hours on low. Enjoy!

Methodist Punch

There is no alcohol, that's why it is called Methodist Punch. I'm thinking of taking it over. How does church of Christ punch sound? Yea. Take that, Methodists!

Nice for the punch bowl at holiday gatherings when Uncle Arnie's Christmas could get a little too merry , if you know what I mean. I like to make it for everyone to sip while we wait on the Butterball roasting at Thanksgiving.

From Derrick Delights: the Spindletop 2001 Celebration Cookbook.

Methodist Punch

1 (46 ounce) can pineapple juice, frozen
1 (12 ounce can) frozen limeade concentrate
1 (12 ounce can) frozen orange juice concentrate
2 Liters 7 up

Thaw juices to an icy slush and place in punch bowl. Stir. Add 7up.
Garnish as desired!

Yields 50 (5 ounce) servings

Thanksgiving Feast Extraodinaire

Hello Mamas! My parents were in town last weekend, and since I'm not going to see them over Thanksgiving we celebrated early. My husband helped me cook a fantastic meal, and Bonki asked for my tips on creating a Thanksgiving feast extraodinaire, so I thought I would share it with all of you ladies.

T stands for Turkey on the Table.
T Minus Four Days and Counting:
Grocery shop, list organized by section, so you don't have to keep going down the same aisle repeatedly

T Minus Three Days:
Bake Chocolate Cake
Boil and chill two gallons of Brine

T Minus Two Days:
Bake Cornbread and Biscuits (for Dressing)
Bake Pumpkin Pie

T Minus One Day:
Mash Potatoes
Bake Dressing
Sink Bird
Make Turkey Broth from Giblets for Gravy

T Minus Four to Six Hours:
Start slaving in a hot kitchen
Prep the Aromatics
Prep the Bird and stick 'er in the oven
Cross your fingers
Create Cranberry Silk, just for fun, when you have nothing else to do

T Minus One Hour:
Remove Bird from oven
Bake Rolls (for the Country Crock)
Whip the Cream
Saute Corn
Simmer Green Beans
Whisk Gravy
Open Cranberry Sauce

T Minus Ten Minutes:
Put everything on the table and take a pretty picture
Take Bird back to kitchen and carve 'er up

T Plus Ten Minutes:
Say grace and start chowing
You're on your own from here

So here's the lowdown so you can slow down...

I would skip the chocolate cake. It's good, but pumpkin pie for dessert is traditional and classic, and no one even ate cake on T Day. I made 2 boxes of jiffy corn muffins and 1 can of buttered biscuits for the dressing. Just make them and leave them out to dry out overnight. I used Libby's pumpkin pie mix, so all you add is evaporated milk and eggs. You just mix it up, pour it into a store bought crust and bake it. Easy, easy, easy.

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
This is the brine recipe, (Allspice berries and candied ginger are optional. Hanny used allspice powder and left out the ginger completely)
The next day...
I used Mom's dressing recipe, and I altered it just a little. Here's exactly what I used.
2 pans cornbread
7 of the 10 biscuits
1 can cream of chicken soup
1 can cream of mushroom soup
2 tsp sage
2 tsp pepper
2 tsp salt
1/2 tsp garlic salt
2 raw eggs
1/2 c. chicken broth
1/2 stick of butter
1/2 c. shopped celery (take it to the mall, oh wait... it should be CHOPPED...oops)
1/2 c. chopped onion
Saute celery and onion in 1/2 stick of butter. Crumble up cornbread and biscuits. Add soups, spices, 2 eggs, chicken broth, and celery and onions. Add enough water to make it runny ( I added exactly 2 cups) Bake at 350 until set and brown (I left it in for one hour)
For my mashed potatoes, I peeled, quartered and boiled 8 small-medium sized red potatoes in water that I had added a little salt to. When they were tender I drained them, added a stick of butter, a little milk, and salt and pepper and mashed them with a fork until they were creamy. I put more pepper than I meant to, but they were actually really good.
The day of the feast...
For the turkey you will need a roasting pan with rack and a meat thermometer.

Cranbery Silk:
http://www.foodnetwork.com/videos/zesty-cranberry-dipping-sauce/691.html
Hanny likes to add extra brown sugar and maple syrup (about 1/4cup instead of 2 tbsp) and instead of blending it he pours it through a strainer. (Besides turkey, it's good on pie, ice cream and waffles, or mixed with ginger ale, Sprite or iced tea.)

If all this seems like a little much, I saw that Target has a complete feast for around $68. Could be a good value? But not nearly as tasty or fun.
Hope this is helpful. Bon Apetit. (that is pronounced app-uh--teet, not ape tit) :)

Another Chicken Pesto idea

Lauren's other Pesto Chicken post made me want to share this recipe variation that I always keep on hand b/c of it's ease and yumminess(?)!

Ingredients:
Knorr Pesto Sauce Mix--plain, not the creamy kind (I can only ever find this at Super Target and Albertsons..?)
Boneless, Skinless Chicken Breasts cut into chunks (I ususally use 2 or 3)
Mushrooms (you can used canned or fresh although if you use fresh, take the time to saute them in the olive oil first)
Sliced black olives
Roma Tomatoes
Feta Cheese (or Parmesan if you prefer)
Rotini pasta noodles (isn't this the spiral, curly kind?)

Directions:
1. Put your pasta on to boil
2. Make the sauce and while it is simmering...
3. Brown the chicken in a skillet with more olive oil, s&p, and garlic salt. When the pesto sauce is done, I drizzle a little of this over the chicken.
4. To my skillet I then add the mushrooms, sliced black olives, & diced roma tomatoes
5. When the pasta is done, I drain it, toss it in the skillet with the other goods and serve it up in bowls
6. The finishing touch is to crumble Feta cheese on top of it all (the flavor of Feta seems to really compliment the pesto??)

Enjoy! :)

Homemade Chicken Noodle Soup

My friend Cheryl gave me this recipe--it is so yummy! I love it during cold weather, or if I'm feeling under the weather, or pretty much any kind of weather will do.

Side note: I use boneless, skinless chicken breasts when I make this soup; Cheryl is a cook extraordinaire and she recommends the steps below (I'm always looking for the short-cuts :} )
I've had it both ways and it's pretty hard to botch this recipe up, so go for whatever you prefer!

Ingredients:
4 Sanderson Farms (or organic) chicken leg quarters (thigh & drumstick attached)
2 boxes of organic chicken stock
Celery
Carrots
Brown rice macaroni noodles

Directions:
*salt & pepper the chicken and brown it in olive oil (I always cut my chicken into chunks & add a little garlic to my olive oil to give it more flavor)
*pour boxes of chicken stock into pot, heat on warm
*dump chicken after browned into pot (bones & all); boil for a while (20 min. or so)
*chop up celery & carrots and add to the pot
*take out the chicken and put it in the fridge to cool
*tear off the chicken from the bone, put back in pot
*add noodles and cook until done

Pumpkin Torte

I had this last night and today I want more!

Crust:
13 whole graham crackers, crushed
1/3 c. sugar
1/2 c. butter, melted

Mix and press into a 9x13-inch pan


Layer 1:
2 eggs
3/4 c. sugar
8 oz. pkg. cream cheese

Beat eggs; add sugar and cream cheese. Beat until smooth. Pour over unbaked crust and bake at 350 degrees for 20 minutes.


Layer 2:
1 sm. can pumpkin (2 c.)
3 egg yolks (use whites later)
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
1 Tbsp. cinnamon
1 envelope unflavored gelatin.
1/4 c. cold water

In saucepan cook pumpkin, egg yolks, sugar, milk, salt and cinnamon. Cook 10 minutes until thick. Remove from heat. Stir in gelatin which has been diluted in 1/4 c. cold water. Let all cool, about 20 minutes.

Take 3 egg whites and beat with 1/4 c. sugar until peaks form. Fold into pumpkin mixture. Pour on top of baked cream cheese layer. Refrigerate.

Chocolate Dump-It Cake

This is the best chocolate cake I have ever tasted. My husband Hank heard about it on NPR and looked up the recipe. Sort of time consuming to make, but worth every minute. Here is the recipe, and there are a few helpful hints at the end.

Chocolate Dump-It Cake
Adapted from Judith Hesser

My mother did all of her baking late at night, after we were in bed. Around one in the morning, the aroma of this cake would begin wafting up to our bedrooms. Then we'd watch her frost it while we ate breakfast.

2 cups sugar
4 ounces unsweetened chocolate
1/4 pound unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon semi-coarse sea salt or kosher salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups Nestle semi-sweet chocolate chips
1 1/2 cups sour cream, at room temperature

Directions
1. Preheat the oven to 375 degrees, and place a baking sheet on the lowest rack, to catch any drips when the cake bakes. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly, 15 to 20 minutes.

2. Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan. (If you prefer, you can grease it, line it with parchment and then grease and flour it. This is not necessary, but parchment does make getting the cake out easier.)

3. When the chocolate in the pan has cooled a bit, whisk in the milk mixture and eggs. In several additions and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice, to blend. "Dump" the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky, so if someone is around, enlist them to help. Place a ring of wax paper on top of the cake so you have something to grab onto when turning it out.) Let cool completely.

4. Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy or grainy. (Test it by stirring a little of the sour cream and chocolate together in a bowl; if it mixes smoothly, it's ready.) Stir in the sour cream, 1/ 4 cup at a time, until the mixture is smooth. Taste some! It's good.

5. When the cake is cool, you may frost it as is or cut it in half so that you have two layers (when I do this, I use 2 cups chocolate chips and 2 cups sour cream). My mother uses any leftover icing to make flowers on top. She dabs small rosettes, or buttons, on top, then uses toasted almond slices as the petals, pushing them in around the base of the rosette.

Makes 10 servings. (My mother kept it in the fridge, and it is sublime even when cold.)

Hank's Helpful Hints
*Your batter will ooze over the edge of a 9-inch springform like hot lava. That cookie sheet on a lower rack is a good idea.
*If you don't have a double boiler, make your own by nestling one small saucepan into another.
*Go ahead and use two cups of chips and sour cream even if you're not going to layer the cake. Nobody will complain if your cake sits under a full inch of decadent icing.
*Good luck equalizing the temperature of the sour cream before the chocolate hardens. Don't fret if the icing turns out lumpy-your cake will be ugly but still dang delicious.
*If you forget all about the eggs, pray real hard and everything should be all right.

Cappuccino Muffins

My college suitemate made these when we visited them in Oklahoma. They were yummy!

Espresso Spread-
4 ounces cream cheese--cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

Muffins-
2 cups All purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee
1/2 cup butter or margarine melted
1 egg-beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the spread ingredients; cover and process until well blended. Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingrediens just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups two thirds full. Bake at 375 degrees for 17-20 minutes or until muffins are done. Cool for 5 minutes before removing from pans to wire racks. Serve with expresson spread.

Makes about 14 muffins and 1 cup of spread

Lasagna

This is a great recipe to make up ahead of time and freeze - it doesn't have to be frozen, but the flavor is better after freezing. It will make one very large pan or can also be divided into smaller portions before freezing. The recipe says to cook the noodles before adding them, but I don't - you don't even have to buy the "no cook" noodles - just add a little extra water.

Lasagna

1 lb. ground beef
1/2 lb. italian sausage (Hillshire Farms is best)
1 c. chopped carrots
1 c. chopped onion
1 c. chopped celery
2 16 oz. cans tomatoes (I use Del Monte w/ garlic & onion)
1 6 oz. tomato paste (I use Contadina Italian Paste w/ roasted garlic)
2 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. pepper
2 T. parsley
1 c. cottage cheese
3 eggs
1 c. grated parmesan cheese
2 c. grated mozzarella cheese
Small box of lasagna noodles, cooked

Saute carrots, onion and celery with ground beef and sausage. Drain. Stir in tomatoes, tomato paste and spices. Combine cottage cheese and eggs. Layer ingredients in pan as follows: Sauce, noodles, cheese (mozzarella & parmesan), sauce, noodles, cottage cheese, sauce, cheese. If you didn't precook the noodles, add a little bit of water. Cover and freeze. When ready to cook - thaw slightly and cook at 350 for about 1 1/2 hours. Enjoy!

Lemon Pesto Chicken

My sister told me about this recipe and I finally got around to making it tonight. It is simple and tasty.

For starters, buy the Knorr Creamy Pesto Sauce Mix envelope. The recipe is on the back. I added a can of mushrooms and a cup of broccoli to it for a little more substance, but other than that I just followed the recipe as is. The kids liked it and so did the adults.

2 Tbsp Olive Oil
1 lb chicken breast, thinly sliced (I seasoned w/ salt, pepper & garlic powder)
2 Tbsp lemon juice
1 1/2 cup milk
1 package Knorr Creamy Pesto Sauce Mix
1/2 cup grated Parmesan Cheese
8 oz. pasta, cooked (I used a whole wheat corkscrew pasta)

Heat oil in large skillet over med-high heat and brown chicken, stirring occasionally. Stir in lemon juice and cook 1 minute. (This is when I added the mushrooms and broccoli). Stir in milk and sauce packet and bring to a boil. Stir in cheese. Reduce heat and simmer, stirring occasionally until chicken is thoroughly cooked, about 3 minutes. Toss sauce with hot pasta.

Crockpot Beef Stew

Hello Mamas! In case some of you are thinking WHO IS AMY? I am Bonki's younger sister. Thanks for letting me share some of your recipes. They are very tasty. I have made this beef stew twice now so I thought I would share it with you guys. My little Lola loves it and begs for more (okay, so she's a dog...maybe not the most discerning audience, but I think it's delicious!) ENJOY!

From the Better Homes and Gardens Crockery Cookbook

2 tablespoons all-purpose flour
1 pound beef or pork stew meat, cut into 1-inch cubes (I've used beef both times)
2 tablespoons cooking oil

2 1/4 cups cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery
1/2 cup chopped onion
2 teaspoons instant beef bouillon granules
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
2 1/2 cups vegetable juice

1. Place flour in a plastic bag. Add meat cubes, shaking to coat meat with flour. In a large skillet brown meat, half at a time, in hot oil. Drain off fat.

2. Meanwhile, in the bottom of a 4 quart crockpot layer potatoes, carrots, celery, and onion. Sprinkle with bouillon granules, garlic, basil, and thyme; add meat. Pour vegetable juice over meat.

3. Cover; cook on low setting for 7-8 hours or on high-heat setting for 3 1/2-4 1/2 hours or until meat and vegetables are tender.
Makes 4 servings. For an easy meal, serve with biscuits and a mixed green salad.

Baja Bites

Bonki had asked me for this breakfast casserole recipe. They are super easy and a little different. I made them for Whitney's shower back in March.

Baja Bites

5 eggs
1 cup cottage cheese
1/4 cup margarine, melted
1/4 cup flour
1/2 tsp baking powder
1 cup grated colby cheese
4 oz can chopped green chilis
1 cup grated monterey jack cheese

In large bowl, beat eggs and add other ingredients. Pour into greased 8" square pan. Bake 30-40 minutes in 350 oven until firm in the center and slightly brown. Cool and cut into 1" squares for a bite-size (no fork needed) appetizer. This recipe easily doubles and then make it in a jelly roll pan.

Caramel Corn

Here is the Caramel Corn from Angie's Shower. Enjoy!

3 large bags microwave popcorn
2/3 c. Karo
1 tsp. salt
1 tsp. vanilla
1 c. butter (use real butter, not margarine)
2 c brown sugar
1 tsp soda

Pop bags of popcorn according to instructions on bag and remove all loose kernels. Divide popcorn in ½ and put into 2 large roasting pans (disposable ones work great!)

In a large saucepan combine Karo, salt, vanilla, butter and brown sugar. Bring to a boil. Reduce heat to medium and boil for 5 minutes, stirring constantly. Remove from heat and add soda. Mix well and pour ½ of mixture over each pan of popcorn. Stir. Bake at 250 for 1 hour, stirring every 15 minutes. Once it’s finishes, stir a few more times until it is completely cooled.

Grilled Chicken Quesadillas with Black Beans and Corn

We love to eat quesadillas around our house. This is a little twist on just regular ones I make (we love the black bean and chicken quesadillas at Frescos, and these are similar to them).

We all enjoyed them last night and since it is still like summer outside, we are still grilling out a lot!

GRILLED CHICKEN QUESADILLAS WITH BLACK BEANS & CORN

1-2 cups chopped cooked chicken (I grilled mine ahead of time with a little bit of Dale's marinade on them)
1 cup salsa
1-2 cups grated cheese (I only used 1 last night and they would have held together better had I used more cheese)
1/2 cup canned black beans, drained
1/2 cup canned corn, drained
melted butter
flour tortillas (we love to get them from Rosa's)

Preheat grill (although I think they would be fine to cook in a skillet inside on the stove). Combine chicken, salsa, cheese, beans, and corn in a bowl. Brush melted butter over one side of each tortilla, lay buttered side on grill. Spread chicken mixture over unbuttered side and top with another tortilla, buttered side up. Grill 3-4 minutes on each side or until cheese is melted and tortillas are browned.

Cut into wedges to serve.

Beef Stroganoff

My mom made this all the time when I was little. It was one of my favorite meals. I now know why she liked it, because it is so easy!

2 lbs. cubed stew meat
1 can cream of mushroom soup
1 can French onion soup
1 - 4 oz can mushrooms, drained
1 soup can filled with water
½ soup can filled with red wine (or red cooking wine)
2 Tbsp flour
4-8 oz. sour cream
16 oz. egg noodles, cooked according to directions on bag

Combine soups, mushrooms, water, and wine. Pour over meat in crock pot or dutch oven. Simmer 4-6 hours in crock pot or 1 hour on stove. Before serving shake 2 Tbsp or more of flour with water and add to thicken. Cook 5-10 minutes and stir in about 4-8 oz. of sour cream. Serve over egg noodles.

Refridgerator Mashed Potatoes

* I was making these tonight for dinner and thought I would share. I make up the recipe and just scoop as much as I need and leave the rest in a covered dish in the fridge. I can't remember the last time I made "real" mashed potatoes -- these are really good and can be made ahead, therefore eliminating the timing issues with getting fresh mashed potatoes done at the same time as everything else on your menu. Hope you enjoy!

* Another note: these are also great if you ever have a party and do a mashed potato bar. Make them up ahead, serve them in small martini-style glasses, and have a toppings area (grated cheese, chives, bacon, etc.) for guests to add if they want. This is always a big hit!

Refrigerated Mashed Potatoes

5 lbs potatoes, cooked and mashed
6 oz cream cheese
1 cup sour cream
1 1/2 tsp onion powder
1 tsp salt
1 stick butter
pepper to taste
4 Tablespoons butter for top

Mix all ingredients (except for 4 T butter for top) together thoroughly. Cover and refrigerate for 10-14 days. When ready to bake, place in baking dish, dot with remaining butter, and bake at 350 for about 30-40 minutes.

Mother's Homemade Vegetable Soup

I made a big pot today and thought I would share before I put the recipe away! This is my favorite soup. I usually double the recipe and eat it all week!

1 pound Stew Meat
1/2 chopped onion
5 stalks of celery
1/2 bag of petite carrots
1 Tblsp Worcestershire Sauce
Sugar to taste
1 can undiluted Tomato Soup
8 cups of water
1 can Stewed Tomatoes
2 tsp salt
1 tsp pepper
1/4 tsp Italian Seasoning
2 tsp Basil
1 diced potato
1 Bag of Frozen Soup Vegetables (0ptional, sometimes it is hard to find. I found some at Tom Thumb this week)
1 can corn
1 can green beans

1. Brown Meat.
2. Add onions, celery, carrots, Worcestershire Sauce, sugar, soup, can tomatos & water.
3. Bring to a boil.
4. Turn to simmer for 2 hours. Stir occasionally.
5. Add all other ingredients & more water if needed.
6. Simmer another hour.
Season to taste!
Enjoy!

You can add more vegetables if you wish. I usually add extra corn.

To go with all that great soup...

Here's a little recipe I got off the online magazine where Karise is an author! (*plug* :)) Go to "blissfully domestic" dot com to see this coolio site! Anyway, I made this the other night with a vegetable chili (the chili was o.k., I didn't feel that it was post worthy, but the cornbread definitely was!) Enjoy!

Cornbread Supreme (makes one 9x13 pan)

1 (16oz) can whole kernel corn, drained
1 (16oz) can cream style corn (I didn't use as much corn as it called for, but it was still good)
16 oz container sour cream
4 eggs, slightly beaten
1 C margarine or butter, melted
2 boxes Jiffy cornbread mix (7 1/2 oz each I just got that small sized Jiffy cornbread box--I don't think it was exactly this size??)
2 C shredded cheddar cheese (optional)

In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, and eggs. Place in a lightly greased 9x13 baking dish and sprinkle with 2C shredded cheddar cheese. Bake at 350 for 45 minutes or until golden on top and cooked through.

Hearthstone Hall Hash Brown Casserole

"Cheesy and delicious, this hash brown casserole has a crunchy topping."


3 cups frozen shredded hash browns
½ cup margarine, melted
1/3 cup chopped onion
¾ can cream of chicken soup
6 oz sour cream
¾ shredded cheese (Kraft classics 4 blend)
1 ½ cup crushed corn flakes
Salt and pepper to taste

1. Saute onions in 1/3 cup margarine.

2. Combine with potatoes, soup, sour cream and cheese. Add salt and pepper to taste.

3. Spoon into a greased (or sprayed) casserole dish.

4. Cover and refrigerate overnight. May also freeze, just be sure to thaw before adding topping and baking.

5. Remove from refrigerator, microwave for 2-4 mins until warm.

6. Brown crushed corm flakes in remaining butter or margarine. Sprinkle over potato mixture.

7. Bake at 350 for 50 mins.

8. Allow to set for 10-15 mins before serving.

*Double ingredients for showers, welcome breakfasts, ect.

STOUP, There it is!

Nothing whets the appetite like a little '90's novelty rap, hmmm?
This Rachael Ray recipe is a meal in a bowl, though I like to add some nice crusty garlic bread and salad sometimes. Oh yeah, get some extra shredded Parmesan Reggiano to sprinkle on the finished soup.


Oooh, it's starting to rain.. it's supposed to be like, 78, (brrrr) tomorrow. That's like, winter here, right? Break out the parkas! (and the spoons)



Double Chicken Dumpling Stoup
from Rachael Ray's 30 Minute Meals


Gitcha Some:


2 Tbs Olive oil, 2 turns of the pan
4 ribs of celery from the heart, chopped
2 Medium Onions, chopped
1 1/2 cups store bought shredded carrots
1 fresh bay leaf
Salt & Pepper
6 cups chicken stock
1 lb ground chicken
2 cloves worth minced garlic
A little freshly ground nutmeg (whatever! I broke out the canister from last Christmas' eggnog rendez-vous)
1/2 cup Italian breadcrumbs
1 EGG
1/2 cup grated Parmesan Reggiano cheese ( I used Kraft's Parmesan-Roman-Reggiano shredded combo and that was fine)
1 package gnocchi (Italian food section)
1 cup frozen peas


1. Heat a soup pot over medium to med-high heat. Add Olive oil. Add celery, onions, carrots & bay leaf. Season w/ salt & pepper. Cook 5 minutes.
2. Add chicken stock, cover pot, bring to a boil.
3. Place ground chicken in bowl. Add salt & pepper, nutmeg, garlic, egg, breadcrumbs & cheese. Combine with your hands. Then roll into walnut-sized meatballs. Drop meatballs into Stoup. Cover. Cook about 10 minutes.
Wash up.
4. Add gnocchi to pot; cook 5 minutes. (covered)
5. Add peas. Cook 2 more minutes. (covered)
6. Keep covered. Turn off heat. Rest 5 minutes. Serve with bread and more cheese....Or in the case of my youngest, a side of ketchup for the meatballs.

Now..where did I put my scarf & mittens?

Soup/Stew/Chili Posts...

Hey girls--some of us were talking the other day and saying that it'd be nice to start posting some of our soup, stew, chili type recipes in getting ready for the cooler weather (we are going to have cooler weather, right?! :))
I'll try to dig up some of mine, if you'll do the same! Holly, I've heard great things about your green chili chicken soup (?) and also your vegetable soup...hint, hint! :)

Chicken Stuffed with Bacon and Feta

To me there is nothing better than bacon and cheese and that is what makes this so good.

Ingredients
4 boneless chicken breasts (Next time I will use the thin chicken breast)
4 oz. feta cheese, crumbled
1 package bacon, cooked and crumbled
14.5 oz can of tomatoes ( I used the ones with basil, oregano, and garlic)
olive oil

The first thing I did was to cook the bacon, pour the grease into a container, and set it aside to use later. The recipe says to cut a slit in each chicken so you can stuff it. This is where I will use the thin chicken breast next time so I can just fold them over. Stuff or fold the chicken with the feta cheese and crumbled bacon. Use a toothpick either way to secure the chicken closed. Brown the stuffed chicken in olive oil in a fry pan until golden brown. (I added some of the bacon grease in at this point for a little more flavor on the outside of the chicken) Once the chick is brown add the tomatoes and cover, cooking until chicken is thoroughly done.

Not necessarily low fat but oh sooo good =)
Chantelle

Sweet BBQ Shrimp

Yea, my first post. I have cooked this for a number of people all loved it so I hope you do to.

Ingredients
2 pounds large shrimp, uncooked, pull the skin and tail off
1 finely chopped onion
1 cup olive oil
1tsp sugar
1tsp cayenne pepper
1/2 tsp salt
1/2 tsp oregano
1/4 cup maple syrup
optional a pound of bacon ( I get the maple kind to go with the maple syrup)

Directions
In a large bowl, mix everything together(except bacon) then add the shrimp. Leave it in the fridge overnight or at least for several hours. Flip occasionally to distribute shrimp marinade (I did not do that). Pull out from fridge an hour or so beforehand to let things warm/loosen up a bit.
Preheat your grill while skewering the shrimp. I wrapped the shrimp with bacon ( I cut the bacon in half so all I need was one package of bacon) then skewered them but the recipe says opposite. Be careful about flames from the dripping marinade and bacon. (You really have to watch them and turn them often.)

Enjoy!
Chantelle

Cracker Candy

from Southern Living Magazine (a long time ago!). Lana, hope you enjoy making some!

2 1/2 cups Ritz crackers (crushed/crumbled -- I put them in a large ziploc and run my rolling pin over it)
3/4 cup butter
3/4 cup brown sugar
2 cups milk chocolate chops
chopped pecans (optional)

Place crackers in lightly greased foil-lined 9x13 pan

Bring butter and sugar to a boil in a saucepan. Cook, stirring constantly for 3 minutes. Pour over crackers.

Bake at 350 for 5 minutes. Turn oven off.

Sprinkle chocolate chips over crackers and let stand in oven for 3 minutes. Spread evenly.

Top with broken pecans (optional).

Cool and break into pieces. Store in refridgerator.

Chili Dip

This might be one of the easiest dips ever (and slightly W.T. if you know what I mean), but I guarantee everyone is going to want the recipe. You can decide for yourself if you want to dilvulge the recipe.

Chili Dip

2-8 oz packages of cream cheese, softened
1 15 oz can of chili, no beans
2 cups grated sharp cheddar cheese
3-4 chopped green onions
Diced seeded tomato

Spread cream cheese in 8x8 baking dish, heat chili and pour over cream cheese, top with cheddar cheese.
Bake at 350 for 20-25 minutes.
Top with onion and tomatoes and serve with tortilla or corn chips.

Spinach Artichoke Dip

A friend of mine recently asked me for this recipe and I had fogotten how much I liked it. It is super yummy and fairly good for you too.

Spinach Artichoke Dip
Cooking Light, Sept. 2000, pg. 133

2 cups (8 oz) shredded part-skim mozzarella cheese, divided
½ cup fat-free sour cream
¼ cup (1 oz) grated fresh parmesan cheese, divided
¼ tsp black pepper
3 garlic cloves, crushed
1 (14 oz) can artichoke hearts, drained & chopped
1 (8 oz) block 1/3 less fat cream cheese, softened
½ (10 oz) package frozen chopped spinach, thawed and excess water squeezed out
Crackers or chips

Preheat oven to 350 degrees
Combine 1 ½ cups mozzarella, sour cream, 2 tbsp parmesan, & next 6 ingredients (through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 ½ quart baking dish. Sprinkle with ½ cup mozzarella and 2 tbsp parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with crackers or chips.

Chicken Poppers

I don't make a lot of fried foods, but these are really good and one of our family's favorites. It was actually Sam's request for his first day of school special dinner. I always make extras because they are delicious leftover, even to eat cold out of the fridge.

Ingredients:
About 30 vanilla wafers, crushed finely
1 1/2 tsp seasoned salt
3/4 ground red pepper
1/2 tsp pepper
1 1/3 cup flour, divided
1/4 cup milk
1 egg
5-6 chicken breasts, cut into small pieces (boneless/skinless chicken tenders work great)
1 cup oil
Ranch dressing

1. Stir together first 4 ingredients and 1 cup of flour
2. Stir together milk and egg
3. Dredge chicken pieces in remaining 1/3 cup of flour, dip in egg mixture, dredge in wafer mixture
4. Pour oil in skillet. Heat to 375
5. Fry on each side until done and browned on outside
6. Drain on paper towels
7. Serve with ranch dressing

Pork Marinade

I found this on the internet a couple of weeks ago and we tried it last night. Super easy and everyone ate it (an important factor in all my recipes these days! ;)

Pork Marinade

* I used a pork tenderloin, but it would be good with pork chops, chicken breasts, or even beef

Ingredients
1/2 cup water
1/3 cup light soy sauce
1/4 cup vegetable oil
2-3 tablespoons lemon pepper seasoning
2 cloves garlic, minced

Directions
1. In deep bowl mix all marinade ingredients.
2. Marinate at least 2 hours.
3. Remove from marinade and cook over medium heat on greased grill until done.

Snickerdoodles

I know, its shocking - I'm finally posting a recipe! I'm so sorry I haven't been on top of this, but I have thoroughly enjoyed all of your yummy new ideas.

I made these cookies last week and just had to post this today on the first day of school for so many of our little friends. My mom used to make Snickerdoodles on the first day of school every year, so it's a fun memory for me. You may all have a recipe for these, but I made them last week and got a little nostalgic, so here goes:

Mix together thoroughly...
1 cup soft shortening
1 1/2 cups sugar
2 eggs

Sift together and stir in...
2 3/4 cups sifted flour
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt

Chill dough for at least an hour. Roll into balls the size of small walnuts. Roll in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. Place about 2" apart on ungreased baking sheet. Bake at 400 degrees until lightly browned, but still soft (about 10 minutes.) Note: these cookies puff up at first then flatten out with crinkled tops.

Cheese, Glorious Cheese!

Remember that commercial? My girls call this Cheesy fish. You can have your cheese and eat healthy.
I think I'm in love. *SIGH*



Parmesan Crusted Tilapia & Hot Pan Spinach Salad
aka Cheesy Fish

3/4 cup freshly grated Parmesan (I cheat and use Kraft's Parmesan Romano already shredded)
2 teaspoons paprika
1 tablespoon chopped parsley
4 Tilapia filets
1 lemon, cut into wedges
Extra Virgin Olive Oil
Salt & Peppa (Puh-Puh-Puh-Push it)


Oven to 400. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in cheese mixture. (I press on the cheese so that it sticks better) Place on a FOIL LINED baking sheet and bake until the fish is opaque in the thickest part. (10 to 12 minutes) Serve with lemon wedges.

While the fish is cooking fix this:
( I know. bossy. bossy. )

1 large bunch of Spinach, about 12 cups of leaves
1/2 cup cherry or grape tomatoes, sliced in half
1 TB extra virgin olive oil
1-2 cloves worth of minced garlic
2 tsp fresh lemon juice
salt and pepper to taste
1 TB pine nuts, roasted

Wash spinach thoroughly. Heat oil in large saute pan over medium high heat. Add garlic and lemon juice and saute for one minute. Turn the heat to high, add the spinach, tomatoes, salt and pepper. Wilt the spinach, tossing the leaves with tongs to coat with hot oil and garlic. Toss in pine nuts. Serve immediately.

Tip: I like to toss in one of those Uncle Ben's 90 second rice pouch of brown rice. (Not into the salad. Into the microwave. ) It's also nice to put the salad on top of some angel hair pasta.

The whole thing takes about 15 minutes.
I love cheese.
Karise

Kristen's Pot Roast Recipe

(courtesy of Paula Deen & my mom)

1 2-3 pound chuck roast
seasons to taste (salt, pepper, garlic powder, season all, onion powder -- really whatever you like to season meat with in your pantry)
1/4 cup vegetable oil
1-2 onions thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed (I buy the jar that already has them crushed up). (You can use a can of beef broth instead)
2 cloves garlic, crushed (sometimes I use a bit more)
1 can cream of mushroom soup
1/2 chardonnay wine (optional)

Season the roast on all sides (season well). In medium hot skillet, brown roast on all sides in oil. Place roast in crock pot (I use those crock pot liners and it works fine cooking in that and is a breeze to clean up!). On top of roast, layer onion, bay leaves, bouillon, garlic, and cream of mushroom soup. Add wine (optional). Cover with just enough water to covver all the ingredients suffiently. Cook on low setting approx 8 hours.

About 3-4 hours before done, I add in new potatoes and carrots. Cook until tender.

Barbecue-style Pork Chops

These are a hit with everyone in our family! Enjoy!

6 center cut pork chops
1 Tablespoon vegetable oil
1 14 1/2 oz can whole tomatoes, crushed
1/2 cup ketchup
1/4 cup brown sugar
2 Tablespoons Worchestershire sauce
2 Tablespoons prepared mustard
1/2 teaspoon salt

Preheat oven to 350 degrees. Brown chops in oil. Drain, then place in greased 13x9 baking dish. Combine remaining ingredients and spoon over chops. Bake for 45 minutes. Great served with mac & cheese!

pot roast and veggie side dishes

first, thanks to Bonki who has started this blog....

1. The Pot Roast Question..

I think I make mine similar to Emiley. I use a can of cream of Mushroom Soup, a package of Lipton Onion Soup Mix, a package of brown gravy mix. It makes a good gravy so I don't have to!

Squash casserole
I tried this on Sunday because my mother said it was wonderful, and it was.

3 lbs of summer squash - chopped
1 small onion
Boil for 5 minutes and drain
Mix a can of cream of chicken and 1 cup of sour cream, add to squash/onions
Prepare a box of stuffing mix ( I used stove top - traditional)
In a 9x9 dish, place half of the stuffing mix, the squash mix, the other half of the stuffing, top with mozerella cheese and bake at 375 for 30 minutes. It is very tasty.

3. Other side I tried.....Bacon Green Beans

2 lbs of fresh green beans
sautee in 2 T of butter
Add one package of hidden valley ranch mix, toss to coat
Top with crumbled bacon

Ok, I have officially posted. Now I do not feel so guilty for only taking recipes!

Orange Roughy with Ginger/Lime Marinade

Before I begin this post I feel the need to insert a quick apology... :}
It occurred to me only today that quite often I add in many little "shortcuts" that I take with my recipes (i.e., minced garlic instead of the real stuff,etc.,etc.) and I realized most of you probably don't need my jr. cooking sidenotes! So, sorry for that--I'll try to be better about posting the recipes without so much running commentary! :)

O.k., on to the marinade (I don't know what it is with me and marinades these days)...I got this one off the side of the orange roughy fillet package and thought it was yummy!

Ingredients:
1 pkg orange roughy fillets
3 fresh limes
1 tsp lemon pepper
1 onion finely chopped
1 piece of fresh ginger, grated
1 large garlic clove, minced

Instructions:
Finely grate the rind of one lime, squeeze the juice from all three.
Mix the juice, lemon pepper, chopped onion, grated ginger and minced garlic in bowl.
Add thawed fillets and coat with the mixture.
Let marinade for 1 hour.
Preheat oven to 350 degrees.
Drain fillets and place into lightly greased oven pan.
Baste with mixture.
Place into preheated oven for 6 minutes; check fillets for doneness--do not overcook.

I served this with a mixed vegetable medley and brown rice pilaf.

P.S. If any of you have other great ways to cook fish--please post them, I've decided our family needs to eat more of it!

Chipotle's Chicken Marinade & Basmati Rice Recipe

I love Chipotle, but could go broke frequenting that place! I looked online for some of their recipes and found a site that had some.
I tried making their chicken using this marinade and it was great! I made the rice and loved it too--anyway, I plan on keeping this recipe so thought I'd post it here to have it handy. :)

Chipotle's Chicken Marinade

Ingredients:
1 (2 oz) pkg dried ancho chiles (these are just those red peppers that have been dried--I found a nice small pkg of them at Walmart in the produce section)
1 tsp black pepper
2 tsp cumin pwd
2 TBS fresh oregano, chopped ( I didn't have fresh- I used dried and it seemed to work)
6 cloves garlic (again I improvised :} I use the minced kind that I keep in the fridge--I think I used about 2 tsp of it)
1/2 red onion, quartered
1/4 C vegetable oil
4 chicken breasts

Instructions:
*soak dry chiles overnight in water (the chiles in the pkg I bought were already kind of soft so I soaked them, but not for long); remove seeds. Add all ingredients except the chicken in food processor. Puree until smooth.
*Spread mixture over chicken and refrigerate for at least one hour, up to 24hrs (I put mine in a ziploc to marinate--I think next time I will generously salt & maybe also garlic salt them before coating them with the marinade--that was my only complaint about flavor)
*After marinating, heat grill to about 400 degrees or if cooking inside, heat small amt of oil in skillet or grill pan over high heat. Salt meat to taste & grill lightly, turning only once, until done.


Chipotle's Basmati Rice
1 tsp vegetable oil or butter
2 tsp fresh cilantro
2/3 C white basmati rice
1 C water
1/2 tsp salt
juice from 1 lime

*In a 2 qt heavy saucepan, heat oil or butter over low heat.
*add rice & lime juice, stir for 1 minute. Add water & salt, bring to a full rolling boil
*At boiling, cover, turn down to simmer over low heat until rice is tender and water absorbed (about 15 min?) add in the cilantro
*Fluff rice with fork

Roast Posts??

Hey girls--Holly and I were talking the other day about roast recipes...what is your favorite way to cook a roast? what type of roast do you typically buy?
I'll post the way I cook mine, and then if some of you want to post yours too that would be great! or you could just reply in the comments section, whatever is easier!
Thanks! :)

P.S. I called my mom to ask her what type of roast she recommends (usually I call her on my cell phone while I'm standing in the meat section of the store trying to make up my mind :)) she said that: arm, shoulder, & chuck roasts are usually good.

My Basic Roast Recipe:

I cook mine in a crockpot all day long--I salt, pepper & garlic salt the roast really well on both sides before sticking it in the pot--then I dump a packet of Lipton Onion Soup Mix on top of it--I kind of rub it into both sides of the roast.
I've recently started adding a can of beef broth to the pot as well (tip from Julia! :)) and then I'll put all my veggies in (new potatoes, carrots, mushrooms)...cover and cook all day on low.
I may add a little water too so that it won't get dry.

That's about it!

Your turn!

Cookie Bar Delight

This recipe is SOOO easy and SOOO good. My friend brought it to Bible Study the other night and we were just about fighting over who got the last piece! I took it to my family reunion after that and the same scenario played out there as well. I must warn you that the only thing bad about this recipe is that you can't stop eating it, don't say I didn't warn you!

Cookie Bar Delight

2 rolls slice and bake cookies, your choice
2 - 8 oz. cream cheese
2 cups sugar
3 eggs

Put 1 roll cookie on bottom of greased 9x13 pan (slice and lay on bottom). Mix together cream cheese, sugar, and eggs and spread over cookie. Layer remaining roll on top. Bake at 350 for 1 hour.

Chocolate "Souffle" Cake

The tip on adding coffee reminded me of this yummy recipe. This is really easy and every one always loves this cake. It is so good served warm with whipped cream (preferably the real deal)!

Chocolate “Souffle” Cake
Family Circle Oct. 15, 2003, “Cake Mix Magic”, pg. 152

1 box (19 ounces) dark-chocolate cake mix
3 ½ c. strong brewed coffee (decaf is fine)
3 large eggs
3 Tbsp. vegetable oil
¼ cup freeze-dried coffee crystals
½ cup semisweet mini chocolate chips
¾ cup packed dark brown sugar
¼ cup unsweetened cocoa powder
Confectioner’s sugar, for dusting

Heat oven to 350°. Coat oval or rectangular baking dish (3-quart) with nonstick cooking spray.

In bowl, combine cake mix, 1 cup brewed coffee, eggs, oil and dried coffee. Beat on low until moistened, 30 seconds. Increase speed to medium-high; beat 2 minutes. Stir in chocolate. Spread in prepared dish.

Bring remaining 2 ½ cups brewed coffee to simmer. Sprinkle brown sugar and cocoa over batter. Pour hot coffee over top. Transfer dish to oven.

Bake in 350° oven until top is puffed (center still jiggly), 40 minutes. Transfer to rack; dust with sugar.

Serve warm cake in bowls topped with whipped cream.

2 Yummy Tips for a Box of Chocolate Cake Mix

A tip from a college friend. Instead of using water in a chocolate cake mix, she used coffee from her coffee pot. Make sure it is room temp, don't add hot coffee. Some times if I don't have the full amount leftover in my coffee pot, I use what I have and finish it off with water.

I also sprinkle between a teaspoon and a tablespoon of cinnamon in the mix!

A Devil's Food Cake Mix is my favorite!

Hey everyone! First I just wanted to say thanks so much for inviting me to be a part of your great blog! I am feeling muy importante! :) As I was riding the high tide of this fantastic feeling, it occurred to me that I was unsure what to post. I mean, it's a little intimidating. I don't know some of you very well. What if I post something that everyone hates? Is there excommunication on a recipe blog? Ah, the pressure!! Bonki suggested the recipe for these little gems. I think they are best had with a glass of sweet tea on the back porch in the still and quiet of a Summer afternoon...um,yeah. If you are like me, they will be sneakily consumed long after you've told your kids they've had plenty of cookies for one day, thank you very much.

Orange Sugar Cookies
(a tea cake like sugar cookie- Dave's grandpa said they were like his mother used to make for him. Awwww)
from the Belton Church of Christ Cookbook

Oven 350 degrees

1 1/3 cup butter
3 cups sugar
4 eggs
6 cups of flour
4 tsp baking powder
4 Tablespoons orange juice
Grated rind of 2 oranges (orange zest)

Cream butter & sugar. Add eggs, rinds & juice. Mix well. Add dry ingredients. Mix well. Roll out dough on floured surface. Cut out and place on ungreased cookie sheet. Bake at 350 degrees for 8 minutes. Do NOT brown.

Tip: (all for free- I know- hard to believe) Use the same size cutter per sheet of cookies, so you can time them to avoid browning. I don't know what happens when they brown.. I have never let this occur.. I cannot vouch for your personal safety or that of your family if there is browning. You are on your own.)

Love & Hugs,
Karise G.

Taco Chicken Bake

8 ounces skinless boneless chicken breast -- cut into 12 pieces
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 3/4 cups chunky tomato sauce (15oz can)
1 1/2 tsp taco seasoning mix
1 tsp dried parsley
1/4 cup sliced ripe olives
1/2 cup whole kernal corn
1 1/2 cups hot cooked noodles, rinsed and drained
1/3 cup reduced fat shredded cheddar cheese
1/4 cup fat free sour cream

Preheat oven to 350 degrees. Spray 8x8 inch baking dish with olive oil flavored cooking spray. In a large skillet sprayed with cooking spray, brown chicken pieces, onion, green pepper, stirring occasionally. Stir in tomato sauce, taco seasoning, parsley flakes and olives. Add corn and noodles. Mix well to combine. Pour mixture into prepared baking dish. Evenly sprinkle cheese on top. Bake 20-25 minutes. Let stand for a few minutes. Cut into 4 pieces and top with 1 tablespoon sour cream.

Fruit Crisp

I bought a bunch of great blueberries at Sam's the other day and ran across this recipe over the weekend. It is yummy and easy too!

4 cups fruit (blueberries, raspberries, peaches, apples)
2 T. sugar
1/2 t. cinnamon

Topping:
1/2 cup flour
1/2 cup sugar
2 T. butter

Preheat oven to 350 degrees. Place blueberries in baking pan and sprinkle with sugar and cinnamon. Rub topping ingredients together until they resemble coaurse crumbs: sprinkle on top of berries and bake for 35-40 minutes, until crust is golden brown and berries are bubbly.

I also added some cinnamon and oats to the topping. My topping was more powdery than crumbly. It was easy and good!

Chicken Breasts in Phyllo

My sister gave me this recipe and I made it tonight and it was really good and different! Enjoy!

Ingrediants:

3/4 cups mayo (I subsituted mostly sour cream and feedback was not good with mayo)
1/2 cup green onions, chopped (I may have used a bit less than this)
1/4 cup lemon juice
1 t. dry tarragon
1 clove garlic, chopped (I used the prechopped garlic in a jar)
6 chicken breast halves salt/pepper to taste (I used chicken tenders and put 2 in each wrap)
12 sheets of phyllo dough
1/4 cup butter, melted
1/4 cup parmesan cheese, grated (I covered the tops of all wraps...we love parmesan!)

Directions:

1. Combine first 5 ingredients to make sauce.

2. Sprinkle chicken with salt and pepper.

3. Keep package of phyllo covered with a damp cloth. Place a sheet of dough on work surface and quickly brush with melted butter. Place 2nd sheet of dough on top of first and brush with butter. (I used 4 sheets as suggested by my sis)

4. Spread 1 1/2 T. of sauce on each side of chicken breast.

5. Place chicken in corner of dough, fold corner over chicken, then fold sides over and roll chicken up in the dough.

6. Placed in an ungreased 9x13 pan. Repeat with remaining chicken.

7. Brush chicken packets with remaining butter and sprinkle with parmesan cheese.

At this point, you can refrigerate or freeze. Bake at 350 degrees for 30-40 minutes.

COMMENTS--This may sound complicated but it was pretty easy. I had never worked with phyllo before, so I know it will be much faster next time. Just FYI...phyllo has to be thawed overnight in fridge or room temp 5 hours. I, of course, did not know this, but used the defrost setting of my microwave for about 45 seconds and it was fine. Again, I used 4 sheets of phyllo for each chicken breast half as my sister suggested. She said the sauce mixture kind of seeped through when she made it with 2 sheets. My kids both ate it, but my hubby LOVED it. I made fresh yellow squash and a spinach salad with walnuts and a raspberry vinaigrette.

German Apple Puff Pancake

Another new breakfast thing I made this morning. It turned out really good and yummy. I might would make a little more "batter" next time because I think more batter might make it taste even better. If I make it again and try that, I will repost with my modifications included. Until then, enjoy!

Ingredients
5 tablespoons butter, divided in half
4 large apples, peeled and sliced (I used Granny Smith)
3/4 cup flour
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon sugar
4 large eggs
1/3-1/2 cup sugar
1 teaspoon cinnamon (or to taste)

Directions
1. Set oven to 400 degrees.
2. Spray two 8-inch round cake pans with cooking spray.
3. Place 2 Tbsp butter in each of the pans.
4. Place the pans in the oven and bake until the butter has melted; remove from oven.
5. In a bowl, beat the flour, 1/4 teaspoons baking powder, sugar (if using) salt, milk and eggs until smooth.
6. Arrange the apple slices into the two pans onto the melted butter.
7. Divide the batter evenly between pans, over the apple slices.
8. Mix the sugar and cinnamon; sprinkle over the batter in each pan.
9. Bake until puffed, and golden brown, about 20-25 minutes.

Tater Tot Casserole

This is a kid-friendly dish--I got it out of a Taste of Home magazine (this picture is on their website--I did not take it of my own! :} )

Ingredients:

1/2 C chopped onion

1/3 C sliced celery

1 lb lean ground beef

1/2 tsp salt

1/4 tsp pepper

1 can condensed cream of celery soup, undiluted

1 pkg (16 oz) frozen tater tots

1 C shredded cheddar cheese

Instructions:

* in a skillet, cook onion, celery and ground beef until the meat is no longer pink and the vegetables are tender. Drain, stir in salt & pepper

*spoon mixture into a greased baking dish--spread soup over meat mixture (seems like I may have added a little bit of milk to this part in the past--to help my soup spread out evenly...?)

Top with frozen potatoes.

*Bake at 400 degrees for about 40 minutes or until bubbly. Remove from oven, sprinkle with cheese--return and bake for 5 more minutes or until cheese melts

A recipe from Tara G!

hey i had a recipe for your blog - we make this all the time and LOVE it!

Black Bean Burritos

1 lb ground turkey
1 can of Rotel
1 can of black beans, partially drained
1 packet of taco seasoning
1 packet of ranch dressing

Brown turkey meat in a large skillet and drain off extra grease. Add rotel, beans, taco seasoning and ranch to skillet with the turkey. Cover and let simmer for 15 minutes, stirring occasionally to keep from sticking.

Serve wrapped in a tortilla - you can top with sour cream, guacamole, and cheese.

Chocolate Graham Cracker Squares

My mom made these for us the whole time I was growing up--they're nice for a quick dessert or snack, and you'll probably almost always have these ingredients on hand.

ingredients:
graham crackers
2 TBS butter or margarine
3 TBS cocoa
1 C powdered sugar
1/2 tsp vanilla
1 1/2 TBS water

instructions:
1. melt the butter in a pan
2. add in the cocoa & water
3. stir in powdered sugar & add vanilla
4. add more water (or a little milk) as necessary to make the chocolate the right consistency to spread
5. spread the chocolate icing on half of a graham cracker and top with the other half
6. let them cool a little and enjoy!

Random notes...

I was making a Deceptively Delicious recipe the other night and it called for Buttermilk--I never have this on hand, but I called my mom and she said you can add 1 & 1/3 TBS vinegar to 1 Cup of milk and it makes "buttermilk"...I thought this would be a good tip to share. By the way, I was making J. Seinfeld's chocolate "beet" cake and it turned out great! I'll definitely use this recipe again (I figure most of you have her cookbook or I'd post the recipe).

Also, another random note here--Trent is out of town and I didn't feel like cooking a big dinner, so I got one of those Bertolli skillet dinners from the frozen section (it comes in a bag and serves two); this is the second time I've had one of these meals and they are really good!! Just thought I'd share in case you ever need a quick meal. They definitely don't make enough for a family of 4, but they're good for 2 people who aren't starving or for one person who wants a little left over!

Best Apple Pie Muffins

I made these tonight to take to Joy for the Journey tomorrow. They are good (kind of a lot of work for just muffins), but you can try them out tomorrow night if you are going!


Ingredients

Topping
1/2 cup firmly packed brown sugar
1/3 cup all-purpose flour (I had to use more flour than this...not sure how much, just added it until it was more crumbly)
1/4 cup unsalted butter, melted
1 teaspoon cinnamon

Muffins
1 1/2 cups firmly packed brown sugar
2/3 cup vegetable oil
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups diced peeled firm tart apples (such as Spy, Granny Smith)

Directions

1. Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.


2. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
3. In a separate bowl, sift together flour, soda and salt.
4. Stir oil mixture into flour mixture alternately with buttermilk.
5. Fold in apples, mixing just until combined.
6. Spoon into greased muffin cups filling 3/4 full.
7. Sprinkle topping over evenly.
8. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

Whole Chicken in the Crock Pot

I made this for the first time tonight. It was really yummy AND everyone in the family ate it. SO easy and the chicken literally fell off the bone. Enjoy!

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onion, chopped

Directions

1. In a small bowl, combine the spices.
2. Remove any giblets from chicken and clean chicken.
3. Rub spice mixture onto the chicken.
4. Place in resealable plastic bag and refrigerate overnight.
5. When ready to cook, put chopped onion in bottom of crock pot.
6. Add chicken.
7. No liquid is needed, the chicken will make it's own juices.
8. Cook on low 4-8 hours.
9. Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Kay's Biscuits

This is my mom's homemade biscuit recipe; I made them this morning and noticed that my recipe card looked faded. I decided to go online and see if I could find a free template to redo this recipe. Anyway, since I had the recipe out already, I decided I'd share it. This recipe makes about 6 biscuits (so if you want more, you'll need to double everything).

I love these biscuits--they're plain, they kind of crumble when you eat them...they're not like canned biscuits at all; I thought it might be easier just to post a picture of them so you could see. They're wonderful with any kind of butter & jelly or I also love them with honey. Enough rambling--enjoy! :)

Preheat oven to 400

Ingredients/Instructions:

1 C flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp cream of tartar

1 tsp sugar

1/4 C shortening

1/3 C milk

1. Mix dry ingredients together

2. add in the shortening (mix it using a fork or a pastry blender until crumbly)

3. add in the milk & stir

4. roll them out & cut dough

5. bake for 10 minutes or until golden brown

Easy Beef & Broccoli Stir-fry

I was looking for a good & easy beef/broccoli recipe on the internet; I found this one and tried it--it's definitely a keeper! Couple of things to note--I copied the recipe just like it was printed on the internet, so I didn't necessarily do everything exactly like it said (i.e., the "divided" part). Also, I didn't have the kind of beef that was recommended...probably if I had mine would've been more tender--next time I'll try another kind of beef. One more thing--I used frozen broccoli florets, but I steamed them first so they would be softer in the mix. Hope you enjoy!

3 Tbs cornstarch, divided
1/2 C water, plus
2 Tbs water, divided
1/2 tsp garlic powder
1 lb boneless round steak or charcoal chuck steaks, cut into thin 3 inch strips
2 TBS vegetable oil, divided
4 C broccoli florets
1 small onion, cut into wedges
1/3 C soy sauce
2 TBS brown sugar
1 tsp ground ginger ( I only had minced ginger--the kind that comes in a little jar that you keep in the fridge, but it worked great; however b/c I think it's probably stronger I only used 1/4 tsp--it seemed to add just the right amt of flavor)
hot cooked rice

1. in a bowl, combine 2 TBS cornstarch, 2 TBS water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tbs oil until beef reaches desired doneness; remove and keep warm
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes
5. Return beef to pan
6. Combine soy sauce, brown sugar, ginger & remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes
8. Serve over rice

Fresh Peach Pie

* From the Southern Living Annual Recipes Cookbook, 20th anniversary edition*

1 9-inch baked pastry shell
1/4 cup butter, softened
1 cup powdered sugar
1 T brandy (I substituted with apple juice/cider...although the brandy would make it taste really good)
6 large fresh peaches, peeled & sliced
3 T lemon juice
1/4 cup sugar
1 1/2 cup whipping cream
3 T powdered sugar
1 t. vanilla

* Beat butter at medium speed with a mixer until creamy. Gradually add powdered sugar and brandy/juice. Beating well. Spread in bottom of pastry shell. Chill.
* Combine peaches, lemon juice, and 1/4 cup sugar. Cover & chill.
* Beat whipping cream at high speed until foamy. Gradually add in powdered sugar and vanilla. Beating until soft peaks form. Cover & chill.
* Drain peaches. Arrange over butter mixture. Dollop whipped cream mixture over peaches (I spread it out all over and covered the peaches). Serve immediately.

Note: Assemble this pie at the last minute and the crust will stay crisp and not soggy.

Homemade Egg McMuffin?!

This is a fast, easy breakfast item that I make for Trent before he leaves for work sometimes.
I guess you could call it a homemade Egg McMuffin of sorts?? I can't remember where I learned this trick, but microwaving an egg in the bottom of a coffee mug makes it set where it is easy to put on toast or whatever. Anyway, it's so easy I've never had a recipe, so I hope my instructions make sense.

Ingredients:
1 egg
a little milk
salt/pepper
1 piece bread (or bagel or english muffin)
cheese-sliced or shredded
tabasco sauce or hot sauce--optional

Steps:
1. crack an egg open into a coffee mug--add in a splash of milk (not too much or the egg will be runny)
2. use a fork or a small whisk and stir it up
3. add a little salt/pepper
4. microwave the egg in the mug for approximately 2 min. (may vary)--I always microwave it on level 5--not on full power; this keeps the egg from splattering
5. while microwaving the egg, toast the bread, bagel or Eng. muffin
6. When it looks like the egg has been set, dump it out on top of the toast, add a little cheese or hot sauce, etc.

Easy Blackberry Cobbler

I got my Southern Living magazine (July 2008) and this cobbler was on the cover. Blackberries were on sale at the Farmer's Market, so we ate this yummy and EASY dessert last night after supper!

Preheat oven to 375.

Place 4 cups fresh blackberries in a lightly greased 8 inch square baking pan. Drizzle with 1 Tablespoon lemon juice.

Stir together 1 large egg, 1 cup sugar, 1 cup flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.

Drizzle 6 Tablespoons melted butter over topping.

Bake at 375 for 35-40 minutes or until lightly browned on top and bubbly. Let stand 10 minutes.

Serve warm with whipped cream or ice cream.

** Another option: Bake for the same amount of time in 6 (8 oz) ramekins on an aluminium foil-lined baking sheet.

Dole Pineapple Whip

For all you Disneyworld lovers out there...

This is a favorite treat of ours at the Magic Kingdom. Kevin found the recipe on the internet for me (we are already wanting to go back) and I made it for us last night as a Father's Day dessert. It was yummy and tasted just like the real ones in Adventureland! Enjoy!

Ingredients:
2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped

Instructions:

Drain pineapple; reserve 2 tablespoons juice. Set aside.

Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth.

Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1-1/2 hours or until slushy.

Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.

Return to freezer until completely frozen, about 1 hour and serve.

Dutch Baby

I got this recipe from a college friend of mine and it has become a new weekend breakfast favorite at our house. I almost always have the ingredients on hand too.

We fell in love with eating Dutch Babies back when we were newlyweds living in a Dallas apartment complex that was close to The Original Pancake House restaurant.

I have added a picture of a finished "baby" so you wouldn't be freaking out about how it looked when it was done...it is supposed to look like a fallen souffle! It is also a good thing to fix for houseguests...it looks like it is a lot of work, but is really so easy!

Dutch Baby

Preheat oven to 450 F

Melt 1/3 c. butter in a 13×9 pan

Mix for 60 seconds in a 5 cup blender:
6 eggs
1 1/2 cups milk
1 1/2 cups flour
3/4 teaspoons salt
3 Tablespoons sugar
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
Pour mixture into hot buttered pan.

Bake 20-25 minutes

After it comes out of the oven, sift powdered sugar on top and squeeze some lemons on top after that.

Crock Pot Fajitas

3-4 boneless roast, coated with chili powder
1 chopped onion
2 1/2 c uncooked dry pinto beans
2 cans rotel
1 can of cream of mushroom soup
1 4 oz can chopped green chiles
1/2 t oregano
salt to taste
1 c water

Layer in the order in the crock pot. Cook on low for 12-18 hours. Stir when done and just before serving. Serve in tortillas with all the desired fajita fixings!

** This can also be done with chicken breast

Toffee Dip

Some of you have asked me for the toffee dip that I brought to Whitney's Shower... so here it is :)

6 oz of toffee bits (make sure it is the plain bits- they also sell them covered in chocolate)
1/2 c brown sugar
1/4 c granulated sugar
8 oz cream cheese

Mix the above ingredients in a Pryex dish; heat in the microwave on high for 30 seconds. Stir and repeat the process until the dip is thoroughly mixed. Heat again immediately before serving. Serve with apples that have been soaked in pineapple juice. (keeps them from turning- and adds a different taste)

Outpost Mushroom Chicken

I normally like to use a recipe when I cook anything, but this one is so easy I've never had a recipe card for it. This was one of my favorite things to order when I ate at the Outpost and it's now one of my favorite things to fix--especially when we have company over. It looks fancy, but doesn't take a ton of prep.

Ingredients:
boneless skinless chicken breasts (I use about 4 of them)
sliced mushrooms (fresh, not canned)
colby jack shredded cheese
teriyaki sauce
Wild Rice (Rice-a-Roni or whatever you prefer)

Steps:
1. Marinate the chicken breasts in teriyaki sauce for about 2-3 hours; I do this in a ziploc bag, making sure they're fully covered in the sauce.
2. Prepare the wild rice--keep warm
3. Saute the mushrooms in butter, garlic salt, & salt/pepper to taste
4. Grill the marinated chicken breasts
5. Place the grilled chicken on a cookie sheet, layer the mushrooms over the top of them and then sprinkle a generous amount of cheese on top of the mushrooms.
6. After you've done this place the cookie sheet in the oven on broil for just a minute or two to let the cheese melt down over the mushrooms & chicken.
7. Serve it up with the wild rice (green beans is another good side to go with this).
8. The Outpost also had these amazing honey butter rolls that complemented this meal very nicely--I've tried to recreate my own in the past when I fix this--I buy rolls and then make up a honey/butter mix to brush over the tops.

Enjoy!

Baked French Toast

Of all the things I have ever made, this is the most requested recipe I have. I am not kidding when I say that this is CRAZY good!! It will become your new favorite breakfast splurge!

This recipe is great to make up Christmas Eve and bake Christmas morning while you are opening gifts! The aromas make the whole house smell so good!!

Baked French Toast

1 ½ cups firmly packed brown sugar
3/4 cup butter or margarine
1/4 cup plus 2 tablespoons light corn syrup
10 (1 3/4-inch-thick) slices French bread (avoid bread with hard crust)
(or about 16 slices of the smaller diameter loaf)
4 eggs, beaten
2 ½ cups milk or half-and-half
1 tablespoon vanilla extract
1/4 teaspoon salt
3 tablespoons sugar
1 ½ teaspoons ground cinnamon
1/4 cup butter or margarine, melted

Combine first 3 ingredients in a medium saucepan; cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly. Pour syrup evenly into a lightly greased 13 x 9 x 2-inch baking dish.

Arrange bread slices over syrup.

Combine eggs, milk, vanilla, and salt; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 hours or overnight. Right before baking, combine 3 tablespoon sugar and cinnamon; stir well and sprinkle evenly over soaked bread. Drizzle 1/4 cup melted butter over bread. Bake, uncovered, at 350 for 45 to 50 minutes or until golden and bubbly. Serve immediately.

Yield 10 large/16 small servings.

Blue Cheese Bacon Dip

My friend gave me this recipe, and now it is possibly my most favorite dip!

7 bacon slices, chopped
2 garlic loves, minced
2-8 oz pkgs cream cheese, softened
1/3 cup half and half
4-6 ozs blue cheese
2 T chopped fresh chives
3 T chopped walnuts
crackers

Cook chopped bacon in a skillet until done. Drain bacon, and set aside. Add minced garlic to skillet and sauté 1 minute.

Beat cream cheese until smooth. Add half and half, beating until combined. Stir in bacon, garlic, blue cheese, and chives.

Spoon into individual baking dishes or one baking dish. Bake at 350 degrees for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts and put back in oven to toast for a minute or so. Serve with crackers.

Broccoli, Bacon & Raisin Salad

This salad is so easy to make and everyone always loves it. It makes for a great substitute to your typical cole slaw or potatoe salad side item.

1 lb. broccoli florets (about 7 cups)
6 slices bacon, cooked & crumbled
½ cup raisins
¼ cup finely chopped red onion (or less)
¼ cup sunflower kernals
1 cup Kraft Coleslaw Dressing

Toss broccoli, bacon, raisins, onion and sunflower kernels in large bowl.
Add dressing; mix lightly. Cover.
Refrigerate at least 30 minutes or until ready to serve. Mix lightly just before serving.

Grilled Chicken w/ Mushrooms & Sun-Dried Tomatoes

1 lb skinless boneless chicken breasts
Zesty Italian salad dressing
Garlic pepper seasoning
2 Tbsp butter, divided
1 Tbsp EVOO (Extra Virgin Olive Oil)
1 clove garlic, minced
3/4 package fresh mushrooms, sliced
3 Tbsp coarsely chopped sun-dried tomatoes packed in oil
1/3 cup white wine
4-5 leaves fresh basil, chopped
½ cup mozzarella cheese, grated

Put chicken in a dish with sides just big enough to fit. Pour just enough salad dressing over chicken to coat both sides. Sprinkle both sides of chicken with seasoning (or just use garlic powder, salt, & cracked pepper to taste). Let marinate for at least 30 minutes in fridge. Grill chicken (or bake at 350°F) until done.

While chicken is cooking, heat a medium skillet on medium low heat and add 1 Tbsp of butter and EVOO. Add minced garlic to oil and sauté for 30 seconds or so. Add mushrooms and sauté until they begin to sweat. Add sun-dried tomatoes and stir. Add wine and stir; cook until wine is mostly cooked down. Add remaining 1 Tbsp of butter (cut into 4 pieces) and basil. Stir mixture to fully incorporate. Transfer mixture to a bowl.

Reduce heat to low and place cooked chicken in skillet and top each breast with a spoonful of the mushroom mixture and top with cheese. Cover skillet (I use a cookie sheet) and let it sit until the cheese is melted.

Serve immediately.

Sides:
Caesar Salad
Grilled veggies

Grilled Bruschetta Chicken

Grilled Bruschetta Chicken
(this is one of our summer grilling favorites)

Ingredients:
Sun-dried tomato vinaigrette dressing, divided
Chicken breasts -- about 4 small boneless, skinless
1 tomato, finely chopped
1/2 cup mozzarella cheese, grated
1 tsp. dried basil (or 1/4 cup chopped fresh basil)

Directions:
Marinate chicken in dressing at least 30 minutes.
Remove chicken from marinade, and discard marinade.

Place large sheet of heavy duty foil on half of your grill, heat grill to low/medium setting.

Grill chicken on UNcovered (no foil) side of grill for 10+ minutes or until chicken is almost cooked through.

Meanwhile combine tomatoes, cheese, basil, and 2 Tbsp of dressing.

Move chicken over to the foil side of the grill. Top evenly with tomato mixture. Close lid and grill until chicken is cooked through and cheese is melted.

This is good with cooked pasta and grilled veggies!

Chicken Asparagus

I haven't made this one in a while, but found it in my recipe book and think I'll make it next week. It's a recipe from the Outpost restaurant that used to be in Abilene--have any of you eaten there before? It was a sad, sad day for me when they closed! My friend used to work there and I have a couple of their great recipes--my other favorite is mushroom chicken, I'll post it later.

Ingredients:
Rice-a-Roni Wild Rice Pilaf (prepare according to box--keep warm)
1 bunch asparagus
1/2 C Red Wine Vinegar
2 chicken breasts cut into chunks (marinate these in Italian dressing for 2 hrs)
Salt, pepper
8 oz pkg mushrooms, chopped
1/2 C pecans
few cherry tomatoes
1/4 C Parmesan-grated

Steps:
*Saute chicken in red wine vinegar--cook until brown and done
*Season with salt & pepper
*Add asparagus & mushrooms & cook on medium until they are soft
*Add pecans to rice
*Serve chicken mixture on rice & top with tomatoes & Parmesan cheese

Posting Tips along with Recipes

Hey gals--I think we ought to also post tips and tricks that we use for either eating healthy or getting our kids to eat, etc. I loved the post you did on your blog, Holly, that gave me the idea for the Pampered Chef veggie tray!

Anyway, here's a link that I found in Prevention magazine...what drew me to the cover while I stood in the grocery store line was the title, "Flat Belly Foods"! I thought, man I need some tips on this one! :)

The article listed 38 different food items that are supposedly quick, easy, and healthy for eating. I'm definitely going to try a few. Here's the link to see the list of foods--it even lets you print off a grocery list:
www.prevention.com/healthiestfoods

Almond Punch

8 cups hot water
4 small boxes Peach Jello
4 cups sugar
2 cups lemon juice
3 cans pineapple juice
1 oz almond extract or 1 cup very srong almond tea
Ginger Ale

In large pot simmer 8 cups hot water and 4 boxes of Peach Jello until it dissolves. Stir in 4 cups sugar and 2 cups lemon juice until well dissolved. Take off heat and add 3 cans pineapple juice. Add 1oz. almond extract or 1 cup very strong almond tea. Divide in 3 large freezer bags. Freeze 24 hours. Set out 3-4 hours before and add 2 liters Ginger Ale or Club Soda per bag.

Pumpkin Spice Muffins

I have several recipes I need to post, but I thought I would start with this one because it is SO simple and my kids love them. These are great for breakfast! It does not get any easier than this 2 ingredient recipe! :)

1 box Spice Cake Mix
1 12 oz Canned Pumpkin (I am not sure about the can ounce size, but it is the regular size can, not the huge one) Make sure this is not pumpkin pie mix, but plain pumpkin.

Mix the dry cake mix and the whole can of pumpkin together until moist and blended. Do not add any other ingredients! It is pretty thick. Spoon the mixture into a muffin pan (regular or mini) filling about 1/2 full. You can use liners or just spray the pan. Bake as directed on the cake box for cup cakes. They will be a little lumpy on top even when done, but they are yummy! These are somewhat healthy too. Enjoy!

Cooked Apples

I must confess that the stuffed pork chops idea and this idea both came from another recipe website that I discovered (www.menus4moms.com); this website posts a whole menu plan a week at a time. I decided to give it a try this week, and it's not half bad. Although, next week I'm planning to try ideas from our site! :)

O.k., I liked these cooked apples b/c they were great plain by themselves, but they'd also be great with whipped cream, or ice cream, or in a pie! I ate them plain trying to cut calories! :{

6 Granny Smith apples, peeled, cored, and sliced
2 Tbs sugar
1/4 tsp cinnamon
1 tsp vanilla
2 Tbs water

Combine all ingredients in a saucepan and simmer until apples are tender. Serve hot or cold.

I don't know why I feel the need to tell if I've altered the recipe in anyway, but again, with this one--I didn't have 6 apples, only 4 and I didn't use Granny Smith--I used Gala! ;)

Stuffed Pork Chops

I just tried making these for the first time last night, but I liked them enough that I know we'll have them again. I modified the recipe some and will tell you how I did that--they were still great. I served them with steamed asparagus & hollandaise sauce which was o.k., but I probably should've also fixed a wild rice or a salad or something. I made cooked apples for dessert, I'll put that recipe in a separate post.

*Ingredients:
4-6 boneless thick pork loin chops
8 oz crumbled blue cheese
8 slices bacon, cooked & crumbled
2 tsp. dried chives
Adobo seasoning (to taste)
Black pepper (to taste)

*How I modified the ingredients: I just had the regular thin cut, bone-in kind, and they worked too. Instead of cutting a slit to stuff them, I just rolled them up and closed w/ toothpick. I also only had crumbled Feta cheese on hand (which I prefer to blue anyway) so I used this and it was yummy. I cooked my bacon in the microwave--very fast & easy. I did not have dried chives so I left them out...I'll try to get them next time to see what difference that makes.
Oh and I used Lowry's Season Salt instead of Adobo...I've never even heard of Adobo, does anyone know what it is?

Instructions:
Using a sharp knife, cut a slit into each pork chop to make a pocket, taking care not to cut all the way through. Mix together cheese, bacon, chives. Divide cheese filling into loose balls equal to the number of pork chops you are cooking. Stuff each pork chop with the ball of cheese filling and secure opening with a toothpick. Sprinkle lightly with adobo & pepper on both sides of chops. Bake at 350 for 20-30 min. or until done.

Summer Salad

Mixed salad greens or spinach (~1 bag)
1 pint Strawberries, topped & halved
1 Mango, peeled & cubed
3 Kiwi, peeled and sliced
handful dried cranberries
1 cup slivered almonds
1/3 cup sugar

Dressing:
1/4 cup red wine vinegar
3/4 tsp salt
1/2 cup olive oil
1/3 cup sugar

In a medium skillet saute almonds with sugar over medium heat. Stir constantly until sugar caramelizes and is completely melted. Spread out on foil-lined cookie sheet to cool. Mix all dressing ingredients and set aside. Prepare fruit. Just before serving, wisk dressing vigorously once more, place lettuce in salad bowl, and toss with 2/3 of the dressing. Top with fruit and nuts and drizzle remaining dressing over top. Serve immediately.

Mexican Lasagna

I have tripled this recipe and frozen it in 9x9 pans.

1 pound ground beef
1 can mushrooms
1/4 tsp salt
1/4 tsp pepper
1 pkg Taco Seasoning
8 oz can Tomato Sauce
2 Tbsp Picante Sauce
8-10 Lasagna Noodles
2 Tbsp Onion
Tortilla Chips crushed

Cook lasagna noodles until done. Set aside and cook meat. Drain and add taco seasoning, oniond, salt, pepper, mushrooms, tomato sauce and picante. Grease 9x9 dish and layer noodles, meat, cheese and repeat. (If you want to freeze it, freeze at this point) When ready to eat, thaw and top with broken chips. Heat at 350 for 10-20 minutes until hot though and cheese is melted.

Poppyseed Chicken

I am sure everyone has a Poppyseed Chicken recipe. There are may different ones out there, this one is very quick and easy. It is also easy to make lowfat and top with whole wheat Ritz. I try to keep the ingredients on hand.

3 or 4 Chicken Breast (cooked & chopped)
2 cans Cream of Chicken Soup
1 small Sour Cream

Mix all of the above and put in a baking dish

Top with a cylinder of crushed Ritz Crackers, slivered almonds and poppyseeds.

Bake 350 degrees 20-30 minutes

Serve over rice

Crunchy Baked Tilapia

I love seafood, but Kevin is not a huge fan. This is a recipe he actually really likes though -- the fish is mild tasting and the panko breadcrumbs & seasonings make it a yummy meal. Even Seth will eat it!

1 cup Panko breadcrumbs
1 tablespoon italian seasoning
1/2 tablespoon dried parsley
fresh ground black pepper
1/3 cup butter, melted
2 tablespoons parmesan cheese or asiago cheese, grated
2-3 tilapia (or other mild white fish) fillets

Preheat oven to 400°F

Melt butter in shallow pie dish; set aside.

In another shallow dish, mix cracker crumbs, seasoning and spices.

Dry fillets and dredge in butter; then, in crumb-seasonings mixture.

Place on oil-sprayed foil-lined baking sheet and distribute remaining crumbs on tops of fillets.

Drizzle remaining melted butter over crumbs.

Sprinkle each with grated cheese.

Bake for 15-20 minutes, until fish flakes easily and topping is golden.

Toasted Bean Burritos

I don't mean to insult anyone's intelligence with posting something that is this simple, but one of the reasons we're doing this is to get ideas, right?!
So anything goes! Plus, Trent is the one who taught me to make these when we were first married. Enough rambling--here's how I make them:

Ingredients:
flour tortillas
refried beans
shredded cheese
chopped onions
taco sauce
or add in sour cream or anything else you love in a burrito!

Steps:
1. Butter one side of your tortilla, then toast it (flipping it a couple of times) on a hot skillet or a griddle. The toasting is what makes these taste great.
2. Add your refried beans--I add them while the tortilla is toasting (you may want to warm the beans a little first.
3. Add in chopped onions and shredded cheese--close the burrito and plate it up!

I serve the Knorr Spanish Rice (it comes in a package and makes in 7 min) as a side.
I buy the Taco Bell mild sauce--it's great added in or used for dipping. Guacamole & chips go well with it too.

I know this is a simple recipe, but we love it! Probably I love it because it's fast to fix, doesn't cost much and is a no brainer! :)